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Bioactive Compounds of Edible Oils and Fats
Edible oils and fats are derived from plants and animals and have several health benefits. Edible oils and fats consist of many health-promoting bioactive compounds such as polyunsaturated fatty acids, monounsaturated fatty acids, polyphenols, flavonoids, phytosterols, vitamins, and inorganic compounds. The chemical compounds present in edible oils and fats are known for their possible health risks such as coronary heart disease and metabolic diseases, which is why there is a need to check the quality, purity, and safety of edible oils and fats. Bioactive Compounds of Edible Oils & Fats: Health Benefits, Risks, and Analysis provides an overview of different edible oils and fats, health benef...
Nutriomics
Implementation of robust omics technologies enables integrative and holistic interrogation related to nutrition by labeling biomarkers to empirically assess the dietary intake. Nutriomics: Well-being through Nutrition aims to enhance scientific evidence based on omics technologies and effectiveness of nutrition guidelines to promote well-being. It provides deep understanding towards nutrients and genotype effects on disease and health status. It also unveils the nutrient–health relation at the population and individual scale. This book helps to design the precise nutritional recommendations for prevention or treatment of nutrition-related syndromes. Nutriomics: Well-being through Nutrition...
Valorization of Wine Making By-Products
An overview of wine making by-products and their conventional and non-conventional uses, Valorization of Wine Making By-Products gives you a deeper understanding of recovery processes that are a part of the new philosophy of sustainable agriculture. In line with the worldwide movement toward sustainable development, this book examines how to conver
Chiral Organic Pollutants
Chiral Organic Pollutants introduces readers to the growing challenges of chirality in synthetic chemicals. In this volume, contributors brilliantly summarize the characteristics of chiral pollutants to provide tools and techniques for effectively assessing their environmental and human health risks. Chapters cover recent research on the physicochemical properties, sources, exposure pathways, environmental fate, toxicity, and enantioselective analysis of chiral organic pollutants. Chiral Organic Pollutants also provides comprehensive discussions on the current trends in the synthesis and legislation of chiral chemicals. Key Features: Includes sampling and analytical methods for the enantiose...
Bioactive Compounds from Food
A bioactive compound is a type of chemical found in small amounts in plants and certain foods (such as fruits, vegetables, nuts, oils, and whole grains). Bioactive compounds have actions in the body that may promote good health. They are widely explored and investigated for their role in the prevention and treatment of various diseases, including cancer, cardiovascular disorders, and neurodegenerative disorders; thus, they are categorized as nutraceuticals. Examples of such bioactive compounds from food include lycopene, resveratrol, lignan, tannins, and indoles. Accordingly, the methods that are utilized to analyze these compounds for their identification, detection, and characterization ar...
Physical Modifications of Starch
This book provides comprehensive information on starch modification using physical approaches – a field that has attracted increasing interest in recent years due to the fact that it is no longer desirable to label starch a modified. The required functionalities can be conveniently achieved by physical methods that are less expensive and more environmentally friendly. In the second edition, chapters are updated according to the recent research progress. Three new chapters are added including pulsed electric fields, dry heating and physical treatments that produce chemical changes. Chapter one is rewrote into three individual chapters including Molecular Structure of Starch, Granular Structure of Starch and Physicochemical Properties of Starch, aiming to help the readers better understand the structure of starch. This book summarizes recent developments in the areas of starch physical modifications and reviews the structure, function and potential industrial applications of modified starch. It provides valuable information for researchers and product developers to work on starch.
Novel Approaches in Biopreservation for Food and Clinical Purposes
The aim of "Novel Approaches in Biopreservation for Food and Clinical Purposes" is to provide cutting-edge information on biopreservation methods for both food and medical applications. The book has one chapter dedicated to each major food category (milk and dairy, vegetables, meat, fish, bread, flours and beverages) and brief chapters covering preservation approaches for pharmaceuticals, embryos, gametes, cells and tissues. This book assumes a basic understanding of microbiology and food science, aiming to offer an overview of the most commonly and updated techniques currently used, including protective cultures and fermentation starters, bacterial metabolites, essential oils, bacteriophages or endolysins. By presenting this comprehensive overview, the book aims to advance knowledge in the field of biopreservation and foster its implementation in both food and clinical contexts.
Plant Derived Bioactive Compounds in Human Health and Disease
This book offers a comprehensive review of the multifaceted role of phytochemicals in promoting human health and combating diseases. The initial chapters introduce phytochemicals, navigate the natural health landscape, and provide a foundational understanding of these bioactive compounds. The book unfolds the role of phytochemicals as a formidable defense against oxidative stress and explores the unique health benefits and nutritional significance of phytochemicals found in fruit peels. The subsequent chapters further discuss the therapeutic potential of phytochemicals, detailing their role in combating multidrug-resistant bacterial infections and modulating critical pathways in inflammation...
Microbial Pigments
Microbial Pigments: Applications in Food and Beverage Industry offers a comprehensive and updated review of the impact of microbial pigments as value-added products in the food and beverage industry. Microbes produce a range of valuable pigments such as carotenoids, flavins, melanins, quinines, and violacein. The book explores the use of microbial pigments as additives, antioxidants, color intensifiers, and functional food ingredients. It discusses pigment isolation and processing technologies. It covers a range of applications across products like jams, spreads, frozen desserts, and beverages. The book also discusses food safety and toxicology aspects. Key features Explores the various microbial pigments and their sources Reviews the pigment isolation, production, and processing techniques Discusses the potential application of pigments across a range of products in the food and beverage industry Includes the latest innovations and patents awarded in use of microbial pigments as value-added food products The book is meant for researchers, academic and industry experts in food biotechnology, food processing, and food microbiology.
Analysis of Naturally Occurring Food Toxins of Plant Origin
Natural toxins are toxic compounds that are naturally produced by living organisms. These toxins are not harmful to the organisms themselves, but they may be toxic to other creatures, including humans, when eaten. These chemical compounds have diverse structures and differ in biological function and toxicity. Some toxins are produced by plants as a natural defense mechanism against predators, insects, or microorganisms, or as a consequence of infestation with microorganisms, such as mold, in response to climate stress (such as drought or extreme humidity). Well-known groups of natural toxins of plant origin are: cyanogenic glycosides, pyrrolizidine alkaloids, furocoumarins, lectins, and glyc...
