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Examining the Development, Regulation, and Consumption of Functional Foods
The promotion of proper nutrition can assist in disease prevention and help to ensure an overall healthy lifestyle. Certain natural or processed foods are particularly useful in achieving and maintaining these goals. Examining the Development, Regulation, and Consumption of Functional Foods is an authoritative reference source for the latest scholarly material on the consumption and use of specific foods to prevent, manage, and treat diseases. Highlighting critical issues relating to the development, preparation, regulation, and overall benefits of functional foods, this book is ideally designed for medical practitioners, nutritionists, upper-level students, researchers, and academicians.
Agricultural Biomass for the Synthesis of Value-Added Materials
This book is a comprehensive guide to bioconversion approaches based on microorganisms and enzymes for the valorization of underused wastes of diverse categories to produce new products. Optimized conditions for microbial and enzymatic valorization are discussed, along with related biotechnological considerations, environmental considerations, bioprocess development, obstacles, and future outlooks. Biofuels, bioenergy, and other platform chemicals are only some of the products that can be produced through this book's explanation of the microbiological processes involved in the bioconversion and valorization of wastes.
NUTRASEUTIKAL
Pembahasan buku ini mencakup pendahuluan pengantar nutrasetikal, substansi nutrasetikal beserta regulasi nutrasetikal di Indonesia dan berbagai negara, aspek klinis dalam nutrasetikal dan pangan fungsional, toksisitas, dan interaksi dalam nutrasetikal, pengembangan produk nutrasetikal dan pangan fungsional, teknologi dalam produksi nutrasetikal dan pangan fungsional, karakterisasi dan analisis nutrasetikal, nutrasetikal dalam sistem kardiovaskular dan menurunkan kolestrol, nutrasetikal dalam keseimbangan glukosa dan diabetes, nutrasetikal dalam kesehatan tulang, nutrasetikal dalam gangguan pernapasan, probiotik dan prebiotik, nutrasetikal dalam kesehatan kognitif, dan kurkumin dan kafein dalam nutrasetikal
Emulsifiers in Food Technology
Emulsifiers are essential components of many industrial foodrecipes, whether they be added for the purpose of water/oilemulsification in its simplest form, for textural and organolepticmodification, for shelf life enhancement, or as complexing orstabilising agents for other components such as starch orprotein. Each chapter in this volume considers one of the main chemicalgroups of food emulsifiers. Within each group the structures of theemulsifiers are considered, together with their modes of action.This is followed by a discussion of their production / extractionand physical characteristics, together with practical examples oftheir application. Appendices cross-reference emulsifier types withapplications, and give E-numbers, international names, synonyms andreferences to analytical standards and methods. This is a book for food scientists and technologists,ingredients suppliers and quality assurance personnel.
Edible Medicinal and Non-Medicinal Plants
This book covers such plants with edible modified storage subterranean stems (corms, rhizomes, stem tubers) and unmodified subterranean stem stolons, above ground swollen stems and hypocotyls, storage roots (tap root, lateral roots, root tubers), and bulbs, that are eaten as conventional or functional food as vegetables and spices, as herbal teas, and may provide a source of food additive or neutraceuticals. This volume covers selected plant species with edible modified stems, roots and bulbs in the families Iridaceae, Lamiaceae, Marantaceae, Nelumbonaceae, Nyctaginaceae, Nymphaeaceae, Orchidaceae, Oxalidaceae, Piperaceae, Poaceae, Rubiaceae and Simaroubaceae. The edible species dealt with i...
Food Science and Nutrition: Breakthroughs in Research and Practice
Health and nutrition has become a global focal point as the population continues to grow exponentially. While providing food for the global population is crucial, it is also necessary to provide options that are nutritious in order to promote healthier lifestyles around the world. Food Science and Nutrition: Breakthroughs in Research and Practice is an innovative reference source for the latest academic material on how dietary nutrition can impact people’s lives, prevent disease, and maintain an overall healthier lifestyle. Highlighting a range of topics, such as health preservation, functional foods, and herbal remedies, this publication is ideally designed for researchers, academics, students, policy makers, government officials, and technology developers.
SRICOENV 2022
The 3rd Sriwijaya International Conference on Environmental Issues (3rd SRICOENV) 2022 was successfully held on OCTOBER 5th, 2022, in Palembang, South Sumatera-Indonesia (virtual conference). The 3rd SRICOENV 2022 created a forum for exchanging ideas and research results, opened new perspectives in related fields and broadened the horizons of all participants. The conference was attended by 350 people from all over the world. The conference was divided into three parts, including keynote lectures, oral presentations and online discussions. First, the keynote speakers had 30-45 minutes to present. Then, in the oral presentations, their authors presented the outstanding papers we selected indi...
Nutraceuticals and Functional Foods in Immunomodulators
This book provides valuable coverage on various immunomodulatory research associated with nutraceutical studies, from plant to animal and marine sources. The book focuses on the various properties of nutraceutical and functional foods, from dietary fibers to fungus, marine sources, ginseng, and several others. Its content is also dedicated to the nutraceutical potential and applications of these modulators. The first section of this book focuses mainly on the recent developments in nutraceutical and functional food associated with various immunomodulators. The next section covers the micronutrients and macronutrients level in order to share important data and help readers gain a basic understanding of the techno-functional, nutraceutical potential and applications of nutritional treatment under specific disease conditions. A detailed overview providing the structural and functional properties related to immunomodulators will be highly beneficial for academics and advanced-level students in immunology, food science, clinical medicine, and life sciences.
Handbook of Water Pollution
HANDBOOK of WATER POLLUTION Handbook of Water Pollution discusses a wide range of contaminants heavily affecting our environment and water bodies. The chapters discuss heavy metals, metalloids, pesticides, explosives, toxic chemicals, dyes, plastics, e-wastes, fertilizers, detergents, nitrates/nitrites, phosphates, hydrocarbons, and fecal wastes, along with their sources of action against our environment, their methods of analysis, and finally, their treatments are all presented in detail. Our environment is heavily affected due to extreme human activities. Environmental pollution is a major concern worldwide. Within this, water pollution is one of the major challenges that puts the total ec...
Food Emulsifiers and Their Applications
Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de velopment of food emulsifiers and their adjunct technologies...
