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Natural Secondary Metabolites
This book focuses on the different compounds (polyphenols, sterols, alkaloids terpenes) that arise from the secondary metabolism of plants and fungi and their importance for research and industry. These compounds have been the backbone and inspiration of various industries like the food, pharmaceutical and others to produce synthetic counterparts. Furthermore, many of these compounds are still widely used to carry out specific functions in all these industries. This book offers a compilation of different texts from world leading scientists in the areas of chemistry, biochemistry, plant science, biotechnology which compile information on each group of secondary metabolism compounds, and their...
Food Byproducts Management and Their Utilization
Food byproducts derived from industrial processing is a serious worldwide problem because it generates environmental pollution and results in significant food and economic losses from food waste. This new volume shows how food byproducts can be value-added renewable sources with the application of novel biotechnologies that avoid hazardous chemicals. The volume discusses the importance of valorizing food wastes and illustrates their value-added properties for industry. It explains the significant progress in bioresources processing for compound extraction and production as well as the increasing interest of food ingredients development, in which health care, environment, and economics play a...
Wild Plants, Mushrooms and Nuts
Wild Plants, Mushrooms and Nuts: Functional Properties and Food Applications is a compendium of current and novel research on the chemistry, biochemistry, nutritional and pharmaceutical value of traditional food products, namely wild mushrooms, plants and nuts, which are becoming more relevant in diets, and are especially useful for developing novel health foods and in modern natural food therapies. Topics covered will range from their nutritional value, chemical and biochemical characterization, to their multifunctional applications as food with beneficial effects on health, though their biological and pharmacological properties (antioxidant, antibacterial, antifungal, antitumor capacity, among others).
Essential Oils as Antimicrobial Agents in Food Preservation
Perishable products such as fruits and vegetables account for the largest proportion of food loss due to their short shelf life, especially in the absence of proper storage facilities, which requires sustainable, universal and convenient preservation technology. The existing methods to prolong the shelf life of food mainly include adding preservatives, irradiation, cold storage, heat treatment and controlled atmosphere storage. But with disadvantages in irradiation, cold storage, heat treatment and controlled atmosphere storage, chemical synthetic preservatives are still the main means to control food corruption. As the food industry responds to the increasing consumer demand for green, safe...
Optimization, Learning Algorithms and Applications
This book constitutes selected and revised papers presented at the First International Conference on Optimization, Learning Algorithms and Applications, OL2A 2021, held in Bragança, Portugal, in July 2021. Due to the COVID-19 pandemic the conference was held online. The 39 full papers and 13 short papers were thoroughly reviewed and selected from 134 submissions. They are organized in the topical sections on optimization theory; robotics; measurements with the internet of things; optimization in control systems design; deep learning; data visualization and virtual reality; health informatics; data analysis; trends in engineering education.
Sustainable Use of Feed Additives in Livestock
This book offers a comprehensive collection of cutting-edge research on feed additives for a sustainable animal production, including insects and aquaculture. In five clearly structured sections, the sources of feed additives, details on their biochemistry, feed security as well as specific applications for individual farm animal species, livestock health and product characteristics (meat, milk and eggs) find attention. International expert authors provide a full description on the use of aromatic plants, extracts and essential oils as feed additives alone or in combination with functional feeds of different categories. Readers will explore the potential of feed additives to tackle environme...
5th International Conference on Practical Applications of Computational Biology & Bioinformatics
The growth in the Bioinformatics and Computational Biology fields over the last few years has been remarkable and the trend is to increase its pace. In fact, the need for computational techniques that can efficiently handle the huge amounts of data produced by the new experimental techniques in Biology is still increasing driven by new advances in Next Generation Sequencing, several types of the so called omics data and image acquisition, just to name a few. The analysis of the datasets that produces and its integration call for new algorithms and approaches from fields such as Databases, Statistics, Data Mining, Machine Learning, Optimization, Computer Science and Artificial Intelligence. W...
Food Intolerances
While modern food production has become increasingly efficient in providing a wide range of convenient and affordable products, individuals struggling with gluten intolerance, FODMAP intolerance, and intolerance to food additives are an exception when their health conditions limit the foods they can safely eat. Food intolerances, usually dealt with from a health perspective, also have technological aspects, especially as one takes into consideration that foods designed for individuals with food intolerances require specific ingredients, formulations, and processing conditions. Food Intolerances: A Technological Perspective addresses the health and food science aspects of food intolerances fr...
Handbook of Dairy Foods Analysis
Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis, Second Edition, compiles the top dairy analysis techniques and methodologies from around the world into one well-organized volume. Exceptionally comprehensive in both its detailing of methods and the range of dairy products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and ph...
Basic Protocols in Encapsulation of Food Ingredients
This volume provides a comprehensive introduction into methods and procedures on encapsulation of sensitive food nucleus. Chapters guide readers through different strategies to encapsulate bioactive compounds and cells. Additionally, chapters will detail methods on three major issues; the nucleus to be encapsulated, the carrier material, and the encapsulation technique. Authoritative and cutting-edge, Basic Protocols in Encapsulation of Food Ingredients aims to give guidance on encapsulation techniques and an understanding on tools, materials, and supplies to implement innovative approaches.
