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Minor Fruits
Minor fruits are often recognized as "poor man’s crops" and include neglected, underutilized, and some rare fruits that can contribute high nutritional, medicinal, and antioxidant properties that are useful for health and curing many diseases. This book, Minor Fruits: Nutritional Composition, Bioactive Potential, and Their Food Applications, highlights the potential of minor fruits in the human diet and their health benefits due to presence of the rich source of phytochemicals, fiber, vitamins, and minerals. The book is unique in that it provides a full-length study of several minor fruits and their nutritional and bioactive potential, general characteristics, and opportunities for their u...
Handbook of Fruit Wastes and By-Products
Processing of fruits produces large volumes of wastes and by-products, which can create environmental problems. However, these fruit processing residues have amazing nutritional composition, containing good amounts nutrients and biofunctional components. So, the current trend in the present world it to efficiently utilize these fruit wastes and byproducts and minimizing their impact on the environment. Proper utilization of fruit processing wastes and by‐Products would not only emerge as a source of extra profit to the fruit processing industry but also will help in lessen the environment pollution due to these fruit processing byproducts. ‘Handbook of Fruit Wastes and By‐Products: Che...
Handbook of Vegetable Processing Waste
Handbook of Vegetable Processing Waste: Chemistry, Processing Technology, and Utilization serves as an essential resource for food scientists, environmental engineers, and industry professionals. This comprehensive book explores innovative and sustainable approaches in managing vegetable processing waste and transforming it into valuable resources. The book addresses chemistry, processing technology, and valorization of residues generated during vegetable processing. It provides an overview of the recovery of bioactive components from the vegetable processing waste and their utilization in the development of functional food. Key features: Provides comprehensive information about the chemistry of waste generated during vegetable processing Provides in-depth information about the bioactive and nutraceutical potential of residues obtained during processing of vegetables Provides insight into technologies which can be used for extraction of biofunctional compounds from vegetable-based processing waste Highlights valorization of vegetable processing waste in fabrication of novel functional foods
Pulses
World health authorities recommend people maximize their protein intake through vegetable sources (such as pulses), and reduce protein intake from animal sources. Increasing vegetable protein intake has been shown to be positively associated with the reduction of both cardiovascular-disease-related mortality and all-cause mortality. Pulse consumption has been shown to improve satiety and metabolism of glucose and lipids, due to their high protein and fiber content, which makes their consumption ideal for preventing and managing obesity. In recent years, there has been increasing demand for pulses and pulse-based products in developed countries. Several large-scale collaborative research projects on pulse products have been initiated by government agencies. Similarly, established multinational food companies have developed pulse product units. Pulses: Processing and Product Development fulfills the need for a comprehensive book on processing and products of pulses. The book addresses a specific pulse with each chapter to meet a wide range of audiences from undergraduate students to consumers.
Antioxidants in Vegetables and Nuts - Properties and Health Benefits
This book covers the nutritional and nutraceutical profiles of a wide range of popularly consumed vegetables and nuts. The first half of the book focuses on popular vegetables, and describes how higher vegetable consumption reduces the risk of diseases ranging from diabetes to osteoporosis, diseases of the gastrointestinal tract, cardiovascular diseases, autoimmune diseases and cancer. The book also includes an interesting section on the antioxidant potential of mushrooms. In turn, the second half discusses the nutritional value of various nuts. Nuts are nutrient-dense foods with complex matrices rich in unsaturated fats, high-quality protein, fiber, minerals, tocopherols, phytosterols and p...
Nutri-Cereals
The term "Nutri-Cereals" has been dedicated to ten cereals due to their unique nutritional benefits. Nutri-Cereals: Nutraceutical and Techno-Functional Potential covers these cereal grains, with each chapter focusing on nutrient composition and bioactive characterization followed by associated bio-functional properties and health benefits. Further, it covers techno-functionality of nutri-cereals including rheological properties, emulsification and foaming potential, gelation behavior, color profile and others which dictate the suitability of cereals in finished products. Key Features: Covers diverse biological and functional features of nutri-cereals to dictate their potential as functional ...
Foreign Correspondent
This Collection Marks The Fiftieth Anniversary Of The Founding In 1958Of The Foreign Correspondents&Rsquo; Association Of South Asia (Fca)&Mdash;Renamed The Foreign Correspondents&Rsquo; Club (Fcc) In 1991.South Asia Is A Specially Favoured Assignment For Foreigncorrespondents Because Of The Immensity Of The Story. It Is A Placewhere Politics And Major Events Unfold On The Streets, Not Just In Closedrooms. This Book, With Its Collection Of Reportage, Comment Andphotographs, Reflects This Story. It Does Not Seek To Cover Every Eventin The Decades Since 1947, But Focuses Instead On Good Writing Andhistoric Moments That Give A Picture Of How Foreign Correspondentshave Reported South Asia Over T...
Black cumin (Nigella sativa) seeds: Chemistry, Technology, Functionality, and Applications
Recent developments in the field of nutrition have led to increased interest in herbs and medicinal plants as phytochemical-rich sources for functional food, nutraceuticals, and drugs. As research sheds light on the therapeutic potential of various bioactive phytochemicals, the demand for plant extracts and oils has increased. Black cumin or black seeds (Nigella sativa) have particularly widespread nutritional and medicinal applications. In traditional medicine, black seeds are used to manage fatigue and chronic headache. Black seed oil is used as an antiseptic and analgesic remedy and for treatment of joint's pain and stiffness and can be mixed with sesame oil to treat dermatosis, abdominal...
Fundamentals of Statistics: A Brief Insight
In the name of Allah, the Most Gracious, Most Merciful. All bounties are in the hand of Allah: He grants them to whom He pleases and Allah cares for all, and He knows all things. For His Mercy He specially chooses whomsoever He pleases: For Allah is the Lord of bounties unbounded.
Novel Technologies in Food Science
NOVEL TECHNOLOGIES IN FOOD SCIENCE Presenting cutting-edge information on new and emerging food engineering processes, Novel Technologies in Food Science, the newest volume in the ground-breaking new series, “Bioprocessing in Food Science,” is an essential reference on the modelling, quality, safety, and technologies associated with food processing operations today. Novel Technologies in Food Science, the latest volume in the series, “Bioprocessing in Food Science,” is based on the novel technologies in usage and requirements for handling, processing, storage, and packaging of food. Novel bioprocessing technologies are gaining more interest among researchers and industries due to the...
