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Pulse Chemistry and Technology
Like cereal, pulse processing is one of the oldest and most important of all food processing, which encompasses a diverse range of products. Pulses are widely grown throughout the world and their dietary and economic importance is globally appreciated and well recognized. Although cereal processing has several dedicated text books, no dedicated text on pulse processing is currently available for food science and technology graduates. This book aims to address this oversight, starting with a chapter highlighting the importance of pulses, their production and consumption trends. The coverage in subsequent chapters provides details on the physical and chemical characteristics of pulses, starche...
Flour and Breads and their Fortification in Health and Disease Prevention
Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suita...
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...
Plant Foods of Greece
"Greek archaeologist Soultana Maria Valamoti takes readers on a culinary journey in her synthesis of plant foods and culinary practices of Neolithic and Bronze Age Greece. Plant foods were the main ingredients of daily meals in prehistoric Greece and most likely of special dishes prepared for feasts and rituals. For more than thirty years, Valamoti has been analyzing a large body of archaeobotanic data that spans 7,000 years from the Neolithic to Bronze Age and that was retrieved from nearly one hundred sites in mainland Greece and the Greek islands. This book also reflects experimentation and research of ancient written sources. Her approach allows an exploration of culinary variability thr...
Future Proteins
Future Proteins: Sources, Processing, Applications and the Bioeconomy presents sources of alternative proteins and the novel processing technologies associated with these new proteins, including their vast food and non-food applications and their contributions to the circular economy that ties them together. Broken into three sections, chapters focus on alternative proteins including cereals, legumes and pulses, fungi, seafoods, insects, and others before assessing novel production technologies and alternative protein applications. Through the use of content features, specifically definitions, case studies, recent developments, data, and methods, this reference assists readers in understandi...
The Study of Food Science and Nutritional Value
The Study of Food Science and Nutritional Value explores the intricate relationship between food, nutrition, and health, emphasizing the importance of sustainable and nutritious diets for a growing global population. With the challenge of providing healthy diets for 9 billion people by 2050, this book delves into food production, preservation, and processing to improve nutrient quality, reduce food loss, and extend shelf life. The book covers the biological and chemical structure of food, the role of nutrition in disease prevention, and the impact of globalized food systems on dietary habits. Readers will gain insights into key topics like food processing, microbiology, and the differences between healthy and unsanitary foods. It also highlights the challenges of undernutrition, obesity, and diet-related diseases caused by evolving lifestyles and dietary patterns. This comprehensive guide is perfect for students, researchers, and anyone passionate about understanding food science, nutrition, and global health.
Religious Responses to Pandemics and Crises
Religious Responses to Pandemics and Crises explores various dimensions of the interrelations between the individual, community, and religion. With their global scope, the contributions to this volume represent reflections on the rich and multifaceted spectrum of human responses in a variety of different religions and cultures to the current SARS-2-COVID-19 pandemic and similar crises in the past. The contributions are organized in three thematic parts focusing on strategies, rituals, and past and present responses to pandemics and crises. They reflect on the intersection of personal or communal responses and state-mandated policies relative to SARS-2-COVID-19 while outlining different strat...
Pulse Foods
Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applications is the first book to provide up-to-date information on novel and emerging technologies for the processing of whole pulses, techn...
