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Cereal Grains for the Food and Beverage Industries
Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein...
Proceedings of 3rd Edition of International Conference on Agriculture & Food Chemistry 2018
July 23-24, 2018 Rome, Italy Key Topics : Agricultural And Food Chemistry, Agricultural Chemical Science And Engineering, Agronomy, Agricultural And Food Biotechnology And Nanotechnology, Food Bioactives, Nutrition And Health, Food Chemistry, Food Engineering, Food Processing, Food Safety, Food Science And Technology, Food Packaging, Agricultural And Food Industry, Quality Analysis And Detection Technology In Agricultural And Food Materials, Market Standards And Regulations In Agricultural & Food Chemistry, Aquaculture, Fisheries, Veterinary Science, ,
Gluten-Free Cereal Products and Beverages
Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of gluten-free products as well as exploring the raw materials and ingredients used to produce gluten-free products. Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world’s population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins, commonly known as Celiac Disease. ...
Sourdough Innovations
Sourdough fermentation was probably one of the first microbial processes employed by mankind for the production and preservation of food. This practice is still widely used worldwide due to the distinct sensorial and health properties attributed to these products. Traditional sourdough bread is achieved by spontaneous fermentations, leading to natural selections of microorganisms (mainly yeast and lactic acid bacteria) with health benefits for the consumers’ microbiota. However, multiple opportunities are currently underexploited through the entire sourdough value chain. Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing summarizes the lates...
American International Pictures
American International Pictures was in many ways the "missing link" between big-budget Hollywood studios, "poverty-row" B-movie factories and low-rent exploitation movie distributors. AIP first targeted teen audiences with science fiction, horror and fantasy, but soon grew to encompass many genres and demographics--at times, it was indistinguishable from many of the "major" studios. From Abby to Zontar, this filmography lists more than 800 feature films, television series and TV specials by AIP and its partners and subsidiaries. Special attention is given to American International Television (the TV arm of AIP) and an appendix lists the complete AITV catalog. The author also discusses films produced by founders James H. Nicholson and Samuel Z. Arkoff after they left the company.
Science of Gluten-Free Foods and Beverages
In genetically susceptible individuals the ingestion of gluten and related proteins triggers an immune-mediated enteropathy known as Coeliac Disease (CD). Recent epidemiological studies have shown that 1 in 100 people worldwide suffer from CD. Such a rate establishes CD as one of the most common food intolerances. Coeliac patients eating wheat or related proteins such as hordeins (barley) or secalins (rye) undergo an immunological response, localized in the small intestine, which destroys mature absorptive epithelial cells on the surface of the small intestine. Currently, the only way that CD can be treated is the total lifelong avoidance of gluten ingestion. Therefore, people that suffer fr...
Nutraceutical and Functional Food Processing Technology
For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added functional food and nutraceutical products. This book looks at how these ingredients can be effect...
Italian Sword and Sandal Films, 1908-1990
Produced in Italy from the turn of the 20th century, "sword and sandal" or peplum films were well received in the silent era and attained great popularity in the 1960s following the release of Hercules (1959), starring Mr. Universe Steve Reeves. A global craze for Bronze Age fantasy-adventures ensued and the heroic exploits of Hercules, Maciste, Samson and Goliath were soon a mainstay of American drive-ins and second-run theaters (though mainly disparaged by critics). By 1965, the genre was eclipsed by the spaghetti western, yet the 1960s peplum canon continues to inspire Hollywood epics. This filmography provides credits, cast and comments for dozens of films from 1908 through 1990.
Nutrition and Quality of Life in the Elderly
The WHO estimates that by 2050, 30% of the world's population will be elderly. The increased life expectancy of the population coupled with falling fertility contributes to this scenario in many countries. Although the life expectancy of the population has increased, the recurring concern is to ensure the quality of life of this group. Some diseases are directly associated with the aging process, such as sarcopenia and osteoporosis. On the other hand, chronic degenerative diseases, such as diabetes, hypertension, and cancer, are associated with long-term inadequate health habits and, therefore, are more prevalent in the elderly. Among the factors that contribute to a lifestyle that influences the onset of these diseases, we can highlight sedentarism and poor diet quality.
Waste Management for the Food Industries
The continuously increasing human population, has resulted in a huge demand for processed and packaged foods. As a result of this demand, large amounts of water, air, electricity and fuel are consumed on a daily basis for food processing, transportation and preservation purposes. Although not one of the most heavily polluting, the food industry does contribute to the increase in volume of waste produced as well as to the energy expended to do so. For the first time, nine separate food industry categories are thoroughly investigated in Waste Management for the Food Industries in an effort to help combat this already acute problem. The current state of environmental management systems is descr...
