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Sustainable Agriculture and Global Environmental Health
New technologies have the potential to transform the agri-food industry by improving agricultural productivity. Recent innovations in this sector are making a useful contribution to environmental sustainability as well. This new book presents advanced methods and modern technologies in agri-food sectors to improve environmental health and food security on a global scale. It explores the principles of environmental sustainability and explains how these principles can be applied in practice in agri-food systems. It also provides an accessible framework for the effective management of resources for the reduction of chronic disease in humans and mitigating the degradation of the environment. Key...
Bioreactor Technology in Food Processing
Bioreactor Technology in Food Processing brings peculiarities, specificities, and updates on bioreactors and bioprocesses related to food and beverage production. The 26 chapters of this book are the result of the participation of more than 70 professionals, including professors, researchers, and experts from the industrial sector from different countries around the world. The chapters cover such topics as history, classification, scale-up, analytical tools, and mathematical and kinetic models for the operation of bioreactors in the food industry. In addition, chapters detail the characteristics of bioreactors for the production of food (bread, cheese, and coffee fermentation) and fermented ...
Food Waste Conversion
This volume provides protocols on food waste conversion through the use of novel food processing. Chapters guide readers through tools on the food manufacturing processes, sustainability, new food products, food waste minimization, re-valorization of food residues. All chapters will include an introduction to the respective topic, lists of all necessary materials and reagents, easily reproducible laboratory protocols, and notes on how to avoid or solve typical problems. Authoritative and cutting-edge, Food Waste Conversion aims to give a comprehensive introduction into methods and proceduresrelated to food waste conversion.
Coffee in Health and Disease Prevention
Coffee in Health and Disease Prevention, Second Edition, presents a comprehensive look at the compounds in coffee, their benefits (or adverse effects), and explores coffee as it relates to specific health conditions. Embracing a holistic approach, this book covers the coffee plant, coffee production and processing, the major varieties of coffee, and its nutritional and compositional properties. Coffee's impact on human health, disease risk, and prevention comprises the majority of the text. Diseases covered including Alzheimer's, anxiety and depression, asthma, diabetes, cancer, and more. This book also covers coffee's impact on organs and organ systems, including the cardiovascular system, ...
Engineering Principles for Food Processing Technology and Product Realization
Engineering Principles for Food Processing Technology and Product Realization is a comprehensive research-oriented book that covers essential elements of food process engineering and discusses the most critical achievements in food science along with innovations that are changing the food industry. It links the key concepts of food engineering and science. The chapters provide up-to-date information about modern methods for engineering processing along with food safety controls and their properties. It combines engineering and product quality/safety concepts with emphasis on practical usefulness of preservation processes as well as process control. This new title focuses on the chemical feat...
Nutraceuticals and Functional Foods in Immunomodulators
This book provides valuable coverage on various immunomodulatory research associated with nutraceutical studies, from plant to animal and marine sources. The book focuses on the various properties of nutraceutical and functional foods, from dietary fibers to fungus, marine sources, ginseng, and several others. Its content is also dedicated to the nutraceutical potential and applications of these modulators. The first section of this book focuses mainly on the recent developments in nutraceutical and functional food associated with various immunomodulators. The next section covers the micronutrients and macronutrients level in order to share important data and help readers gain a basic understanding of the techno-functional, nutraceutical potential and applications of nutritional treatment under specific disease conditions. A detailed overview providing the structural and functional properties related to immunomodulators will be highly beneficial for academics and advanced-level students in immunology, food science, clinical medicine, and life sciences.
Bioactive Peptides
Bioactive peptides have been receiving attention recently due to their applications as health-promoting agents. Derived from food proteins and other natural sources, they exhibit various beneficial effects such as preventing diseases or modulating physiological systems once absorbed. As the market for nutraceuticals and functional foods continues to expand, consumer interest has also grown and there are many common foods that have shown an abundance of bioactive peptides, including dairy products, cereal, legumes, meat, and numerous other sources. In this newest addition to the series Nutraceuticals: Basic Research and Clinical Applications, Bioactive Peptides: Production, Bioavailability, H...
Handbook of Research on Food Science and Technology
This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics.
Handbook of Research on Food Science and Technology
This handbook series consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks include relevant information on modernization and improvements in the food industry. In volume 2 of the 3-volume set, the chapters examine bioactive compounds in food biotechnology, potential and risks of pigmented-grain corn, technological advances in the production of phytases, phytochemical molecules from food waste, control of food-borne pathogen bacteria, and more.
