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Handbook of Indices of Food Quality and Authenticity
The area of food adulteration is one of increasing concern for all those in the food industry. This book compares and evaluates indices currently used to assess food authenticity.
Tropical Roots and Tubers
Roots and tubers are considered as the most important food crops after cereals and contribute significantly to sustainable development, income generation and food security especially in the tropical regions. The perishable nature of roots and tubers demands appropriate storage conditions at different stages starting from farmers to its final consumers. Because of their highly perishable nature, search for efficient and better methods of preservation/processing have been continuing alongside the developments in different arena. This book covers the processing and technological aspects of root and tuber foods, detailing the production and processing of roots and tubers such as taro, cassava, sweet potato, yam and elephant foot yam. Featuring chapters on anatomy, taxonomy and physiology, molecular and biochemical characterization, GAP, GMP, HACCP, Storage techniques, as well as the latest technological interventions in Taro, Cassava, Sweet potato, yam and Elephant foot Yam.
Physicochemical and Enzymatic Modification of Gums
Natural gums are polysaccharides consisting of multiple sugar units linked together via glycosidic linkages. Most natural gums reveal appropriate safety for oral consumption in the form of food additives or drug carriers. Challenges related to the utilization of natural polysaccharides, however, include uncontrolled rates of hydration, pH dependent solubility, viscosity reduction during storage, and weak interfacial properties. Modification provides an efficient route for not only removing such drawbacks but also improving physicochemical properties, such as solubility, viscosity and swelling index, and introducing new properties for varied applications.This book provides a comprehensive rev...
Handbook of Vegetable Science and Technology
"Furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions throughout the world. Provides comparative data for each vegetable presented. "
MARINE BACTERIAL BIODIVERSITY OF WEST COASTLINE OF INDIA AT KARWAR
Biodiversity is defined as the variability among living organisms. The main key to biodiversity on earth is due to evolution. The structural and functional diversity and any cell represent its evolutionary event which occurred through the Darwin theory of Natural selection. Natural selection and survival of fittest theory is involved in the microbes. This includes diversity within species, between species and of ecosystems.Microbes are part of our lives in more ways than most understand. They have shaped the present environment, and their activities will significantly influence our future. Microbes are present in both natural and human-made worlds. Every microbe has individual qualities which enable it to survive in unique places as the soil, oceans, rivers, ice, water, pipes, concrete, hot springs, the human intestine, root of plants and oil wells. Microbes are spread over the entire biosphere, hydrosphere and the atmosphere.
Nanozymes
Nanozymes: A Revolutionary Perspective on Approachable Bio-applications provides an in-depth overview of nanozymes, with a special focus on nanozymes synthesis and their various applications in biological sciences. The book starts with introductory chapters exploring the enzymatic mechanism of nanozymes and providing the concept of engineering to surface modification to achieve enhanced nanozymatic properties. Subsequent chapters focus on the application of nanozymes in many different fields, including biomedical science, agriculture, environmental science and more.This work is an important reference source for worldwide materials scientists and researchers interested on the resent developments, challenges, and future directions of nanozymes research. - Highlights recent developments and future directions of nanozymes research for readers across multidisciplinary fields - Features a broad range of applications of nanozymes, from environmental monitoring to therapeutic applications - Includes numerous illustrations to help readers easily understand the role of nanozymes-based tools in different areas
Food Bioactives
This book focuses on various types of bioactive compounds, including secondary metabolites, oligosaccharides, polysaccharides, flavonoids, peptides/proteins, carotenoid pigments, quinones, terpenes, and polyunsaturated fatty acids, and presents an overview of their nutraceutical activities. It covers the current status and future potential of food compounds, as well as extraction technologies for bioactives derived from plant, fungi and marine-derived bioactive agents. Finally, health-promoting effects of plant, fungi and marine-derived bioactive agents are discussed. Chapters come from top researchers in this area from around the globe. The volume caters to the needs of undergraduate and post-graduate students in the area of food biotechnology, food bioprocessing, biotechnology, food engineering, etc., and also contains information pertinent to researchers.
Health Benefits of Fermented Foods and Beverages
Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit to nutritional value and long-term health. Exploring a range of ferme
Lipid Metabolism
Lipids (fats and oils) are a wide range of organic molecules that serve several functions in organisms. Lipids are essential components of our diet, highlighting their important contribution in energy, representing 9 kcal/g (or 37.7 kJ/g), and by some components relevant to the metabolism, such as essential fatty acids, fat soluble vitamins and sterols (cholesterol and phytosterols). Besides this, lipids have key roles in human growth and development, along with promoting, preventing and/or participating in the origin or eventually in the treatment of various diseases. This book presents a systematic and comprehensive review about the structure and metabolism of lipids, particularly highlighting the importance of these molecules in the body and considering the interest of some lipids in health and disease.
