Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
The Health Benefits of Foods
The global market of foods with health claims remains highly dynamic and is predicted to expand even further. Consumers have become increasingly aware of the importance of consuming healthy foods in order to have a well-balanced diet and this has increased the demand for foods with health benefits. On the other hand, the food sector companies are trying to meet the new consumers' expectations while designing a variety of novel, enhanced products. Thus, understanding the potential uses of bioactive compounds in food products, the wide range of therapeutic effects, and the possible mechanisms of action is essential for developing healthier products. Covering important aspects of valuable food molecules, this book revises the current knowledge, providing scientifically demonstrated information about the benefits and uses of functional food components, their applications, and the future challenges in nutrition and diet.
Nutrition and Flavor During Food Processing: Change Patterns and Mechanisms
Food consumption is leaning toward products that provide both nutritional value and good flavor. In recent years, researchers have focused on how to scientifically analyze and evaluate foods’ nutritional and flavor qualities under different processing methods or parameters by various effect relationship analysis tools to investigate the internal relations between nutrients and flavor substances. However, during food processing, some unstable components may undergo degradation, volatilization, or secondary reactions due to changes in temperature, pressure, humidity, pH, etc., resulting in challenging research work with complex data variations in multiple dimensions.
Flavors and Nutrition in Beverages: Formation Mechanisms, Interactions, and Stabilizations
Flavor is an important evaluation indicator of beverage quality and has a significant impact on product quality ratings and consumer preferences. The variety and content of volatile and non-volatile compounds are the main reasons for flavor differences in beverages, while the type of raw materials and processing methods will affect the final flavors of the products. There are many kinds of beverages with a complex aroma and taste components. Accurate analysis of such volatile and non-volatile sensory substances is the key to studying their gustatory characteristic. There are hundreds of volatile components in beverages, mainly including aldehydes, ketones, alcohols, acids, and sulfur-contain...
Brewing Technology
Many alcoholic beverages produced using various methods are consumed throughout the world. Alcoholic beverages made by brewing cereals, such as beer and Japanese sake, are extremely popular. Brewing them requires a complicated process by which the cereal must be saccharified using enzymes such as amylase. For example, with beer brewing, malt enzymes are used for saccharification. By germination, malt is made from barley to produce enzymes. Finally, wort is made by processing at higher temperatures using malt. The actual techniques require high-level skills. In this book, the discussion encompasses leading-edge brewing technology with fermentation using a non-Saccharomyces starter, healthy uses of spent grain from brewing processes, and an electronic nose for quality control, but it also includes descriptions of local traditional alcoholic beverages of Korea and Cameroon.
Agricultural Waste: Environmental Impact, Useful Metabolites and Energy Production
This contributed volume deals with problems associated with huge biomass generated by crop plants and the processing of fruits and food materials. The main focus is to address problems associated with organic residues from agro-industrial processes. This book aims to provide a comprehensive and up-to-date account of various processes involved in the valorization of this huge biomass available from agro-industrial processes and obtaining valuable primary and secondary metabolites which will have an impact on the rural economy. Decrease in forest cover associated with the production of agriculture-based waste resulting in pollutants like smoke by burning of residual crops, waste from breweries, food processing, pruning of bushes and trees, and from industries producing proteins, vegetable oils and fruit juices etc. This book is of interest to teachers, researchers, climate change scientists, agriculture scientists and policymakers. The book brings out the latest reading material for botanists, biotechnologists, environmentalists, biologists, policymakers and NGOs working for environmental protection.
Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
Increased consumer awareness of the effects of food in preventing nutrient-related diseases and maintaining physical and mental well-being has made nutritional improvement an important goal for the food and beverage industry, including the cereal sector. The Book “Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages” collects research articles aimed at exploring innovative ways to improve cereal-based foods and beverages; an old—if not ancient—group of products which are still on our table every day. The main directions of research aimed at nutritional improvement have to face either excess or deficiency in the diet. To this end, different strategies may be ado...
Citrus
Citrus is one of the world's major fruit crops, with global availability and popularity contributing to human diets. Citrus fruits are the highest-value fruit crop in terms of international trade. Current annual worldwide citrus production is estimated at over 70 million tons, with more than half of this being oranges. The rise in citrus production is mainly due to the increase in cultivation areas, improvements in transportation and packaging, rising incomes, and consumer preference for healthy foods. Citrus fruit growth and quality are dependent on climatic conditions, in addition to soil type, water availability, cultural practices, and nutrient supply. The book briefly explains the fruit morphology, anatomy, physiology and biochemistry, growth phases, maturity standards, grades, and physical and mechanical characteristics of citrus trees. It also provides the foundation for understanding the growth, harvest, and post-harvest aspects of citrus fruits. Insect pests and diseases, irrigation, nutrition, and rootstocks are also addressed in this book.
Advances in Probiotics
Advances in Probiotics: Microorganisms in Food and Health highlights recent advances in probiotic microorganisms, commercial probiotics, safety aspects of probiotics, preparation and commercialization, microbiome therapy for diseases and disorders, and next generation probiotics. This is a comprehensive resource of developments of new formulations and products for probiotic and prebiotic food with focus on the microorganisms to enable effective probiotic delivery. The book deliberates contemporary trends and challenges, risks, limitations in probiotic and prebiotic food to deliver an understanding not only for research development purposes but also to benefit further standardize industrial r...
Meat Science and Nutrition
Meat holds an important position in human nutrition. Although protein from this source has lower biological value than egg albumin, it is an exclusive source of heme iron and vitamins and minerals. Fat content and fatty acid profile from this source are a constant matter of concern. Though currently meat utilization is linked with an array of maladies, including atherosclerosis, leukemia, and diabetes, meat has a noteworthy role not only for safeguarding proper development and health, but also in human wellbeing. Enormous scientific investigations have proved that consuming meat has had a beneficial role in cranial/dental and gastrointestinal tract morphologic changes, human upright stance, reproductive attributes, extended lifespan, and maybe most prominently, in brain and cognitive development.
Banana Nutrition
Banana Nutrition - Function and Processing Kinetics covers the nutritional aspects of the banana plant and fruit. The book contains substantial scientific information written in an easy-to-understand format. The chapters include information on pharmacological aspects of banana; banana bioactives: absorption, utilization, and health benefits; banana pseudo-stem fiber: preparation, characteristics, and applications; banana drying kinetics and technologies; and integrating text mining and network analysis for topic detection from published articles on banana sensory characteristics. All the chapters contain recent advances in science and technology regarding the banana that will appeal to farmers, plant breeders, food industry, investors, and consumers as well as students and researchers. Readers will harness valuable information about the banana in controlling food security and non-communicable nutrition-related human illnesses.
