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Lactic Acid Bacteria
Lactic acid bacteria (LAB) are a diverse group of bacteria that comprise low GC content Gram-positive cocci or rods that produces lactic acid as the major end product of the fermentation process. Bifidobacterium genera may also be considered as a part of the LAB group for possessing some similar phenotypical characteristics despite the higher GC content. The key feature of LAB metabolism is efficient carbohydrate fermentation. This contributes to the production of several microbial metabolites that result in the improvement of flavor and texture of fermented foods, in addition to its positive impact on the human health when LAB is administered as a probiotic. The book deals with advances mad...
Handbook of Phytonutrients in Indigenous Fruits and Vegetables
The effects of inadequate diets on the population include malnutrition, non-communicable diseases and obesity. 'Hidden hunger', also known as micronutrient deficiencies, leads to various health-related disorders and diseases. Indigenous plants, in the form of indigenous fruits and leafy vegetables are gaining interest as a source of nutrients and bioactive phytochemicals, satisfying both food demand and health needs. Moreover, with the impact of climate change, and the importance of sustainability of food systems, it is essential that we investigate new, forgotten and alternative crops that can thrive in harsh conditions, require low fertilizer input, and are easily harvestable. This is an essential resource for academic researchers and industry professionals in the fields of horticulture, agriculture, crop science, human health and nutrition.
Natural Products in Obesity and Diabetes
This book provides a detailed summary of the therapeutic benefits of natural extracts from medicinal plants, mushrooms, algae, fungi and sponges and their role in the prevention and treatment of obesity and diabetes, offering readers a solid introduction to obesity and diabetes as well as current treatment models. In addition, it examines how genomics and multi-omics approaches have revolutionized our understanding of these diseases, and discusses the role of microbiome-host interactions, probiotics, prebiotics and the future of metabolic phenotyping. Focusing on the pharmacokinetics of anti-obesity and anti-diabetic phytochemicals, their bioavailability in the respective target tissues and their elimination times, the book also describes the nanoformulations of phytochemicals and herbal extracts. Lastly, it presents an overview of the advances in clinical studies on the use of herbal and mushroom extracts in obesity and diabetes management. Given its scope, this book is useful not only for researches in the field but also for students studying nutrition, food sciences, plant sciences or pharmacology, as well as for health professionals and practitioners.
Nanotechnology for Sustainable Agriculture, Food and Environment
Nanotechnology has the potential to drastically transform the agri-food sector with its significant applications to improve agricultural productivity and the efficiency of agrochemicals. The food sector has benefitted from the inclusion of nanoparticles in food matrixes and the nanoencapsulation of nutraceuticals. Smart packaging materials designed with the help of nanotechnology have been used for increasing the shelf life of stored food products. Nanomaterials have been extensively used for the delivery of important agrochemicals to enhance their bioefficacy, prevent their degradation, and control their release. Various nanomaterials have been explored for remediation of arising environmen...
Health-Promoting Components of Fruits and Vegetables in Human Health
This book is a printed edition of the Special Issue "Health-Promoting Components of Fruits and Vegetables in Human Health" that was published in Nutrients
Food Industrial Processes
The global food industry has the largest number of demanding and knowledgeable consumers: the world population of seven billion inhabitants, since every person eats! This population requires food products that fulfill the high quality standards established by the food industry organizations. Food shortages threaten human health and are aggravated by the disastrous, extreme climatic events such as floods, droughts, fires, storms connected to climate change, global warming and greenhouse gas emissions that modify the environment and, consequently, the production of foods in the agriculture and husbandry sectors. This collection of articles is a timely contribution to issues relating to the food industry. They were selected for use as a primer, an investigation guide and documentation based on modern, scientific and technical references. This volume is therefore appropriate for use by university researchers and practicing food developers and producers. The control of food processing and production is not only discussed in scientific terms; engineering, economic and financial aspects are also considered for the advantage of food industry managers.
