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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.
Novel Technologies Applied to Flavoromics and Sensory Evaluation of Foods
Sensory evaluation is the science of eating quality that uses scientific methods to evaluate the human response to the aroma, appearance, texture, and flavor of food. Flavoromics is derived from the fields of chemometrics and a wide range of analytical techniques to provide data on a diverse sample set to understand complex problems related to flavor formation in foods. Chemometrics can be deemed an essential approach for the differentiation of similar samples that require authentication by authorities. For instance, recent advances through the dissemination of ‘fingerprinting strategies’ have enabled the study of many factors that influence food product preferences. There is a need for innovative analytical approaches in the flavoromics and sensory analysis fields to investigate the quality of foods. Chemometrics and artificial intelligence (AI) can be deemed essential approaches for the proper implementation of flavoromics studies.
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.
Becoming Ottoman
This book examines the role of Europeans who settled in the Ottoman Empire between the 16th and 19th centuries and assumed “Ottoman identity”, be it by way of conversion to Islam and assimilating to the host society or by becoming loyal servants or subjects of the Ottoman state, identifying themselves as Ottomans, but retaining their faith. Bringing together a variety of case studies that reflect a broad range of individual experiences in changing historical circumstances, the book provides a detailed study of the process of Ottomanization. The book draws upon a variety of archival and other sources such as travelogues, diaries and folk epics, including lesser known examples, from early-modern Czech, Venetian and Wallachian views of converts, to case studies of 19th century British, German and Austrians who switched loyalty. They show that this process depended on a range of factors, from conversion, to integration into the culture of the ruling elites, fluency in the language, affiliation through family ties or marriage, and, most importantly, social status and professional rank.
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...
Milk Substitutes
This book presents certain aspects of the consumer, nutritional, and technological approach to plant-based milk substitutes. It also provides a useful overview of cow’s milk substitutes produced from raw materials along with their composition and quality, shelf life, nutritional value, human health significance, and consumer acceptance. Nutrition issues and consumer acceptance of plant-based foods are extremely important, especially for vegans or individuals with allergy and intolerance issues. These issues are also important for the agriculture industry in developing countries, as they also apply to feed farm animals.
Meat and Nutrition
This book provides new insights into the production of meat, the burden of diseases associated with excessive meat consumption, undernutrition associated with insufficiency of meat products, and different health-related indicators related to meat and nutrition. This book is useful for researchers, policy makers, and students in medical science, food science, nursing, and public health.
