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Becoming Raw: The Essential Guide to Raw Vegan Diets
The authors offer science-based answers to tough questions about raw foods and raw diets, furnish nutrition guidelines and practical information, and show how to construct a raw diet that meets recommended nutrient intakes simply and easily.
Optical Monitoring of Fresh and Processed Agricultural Crops
In an age of heightened nutritional awareness, assuring healthy human nutrition and improving the economic success of food producers are top priorities for agricultural economies. In the context of these global changes, new innovative technologies are necessary for appropriate agro-food management from harvest and storage, to marketing and consumer
Non-Thermal Processing Technologies for the Fruit and Vegetable Industry
Fruits and vegetables rapidly spoil due to growth of microorganisms, which further render them unsafe for human consumption. The traditional methods of food preservation, which involves drying, canning, salting, curing, and chemical preservation, can significantly affect food quality by diminishing nutrients during heat processing. This can alter the texture of the products, leave chemical residues in the final processed products, which in turn has greater impact over consumers' safety and health concerns. To combat this problem, various current non-thermal food processing techniques can be employed in fruit and vegetable processing industries to enhance consumer satisfaction for delivering ...
Practical Gas Chromatography
Gas chromatography continues to be one of the most widely used analytical techniques, since its applications today expand into fields such as biomarker research or metabolomics. This new practical textbook enables the reader to make full use of gas chromatography. Essential fundamentals and their implications for the practical work at the instrument are provided, as well as details on the instrumentation such as inlet systems, columns and detectors. Specialized techniques from all aspects of GC are introduced ranging from sample preparation, solvent-free injection techniques, and pyrolysis GC, to separation including fast GC and comprehensive GCxGC and finally detection, such as GC-MS and element-specific detection. Various fields of application such as enantiomer, food, flavor and fragrance analysis, physicochemical measurements, forensic toxicology, and clinical analysis are discussed as well as cutting-edge application in metabolomics is covered.
Antioxidants in Foods
Antioxidants in food have a dual role; on the one hand, they preserve the quality and shelf life of food products; on the other hand, they function as an external aid, helping to defend our living cells from the threat of oxidative stress. Therefore, foods rich in antioxidants are a useful tool to reduce morbidity and prevent degenerative diseases. Consequently, research related to antioxidants is continually growing. This book brings together 21 articles regarding the latest advances in the most relevant fields of food antioxidant research; from the identification and characterization of new active components, to their molecular mechanisms and the scientific evidence of their clinical use and effectiveness.
Organic Solutes, Oxidative Stress, and Antioxidant Enzymes Under Abiotic Stressors
This book presents evidence-based approaches and techniques used to diagnose and manage organic solutes, oxidative stress, and antioxidant enzymes in crop plants under abiotic stressors. It discusses strategies in abiotic stress tolerance including osmoregulation, osmoprotectants, and the regulation of compatible solutes and antioxidant enzymes in plants. With contributions from 49 scholars worldwide, this authoritative guide is educational for scientists working with plants and abiotic stressors. Provides comprehensive coverage of all aspects of abiotic stress, from abiotic stresses’ effects on plant growth, development, and defense mechanisms, to functionality of enzymatic and non-enzyma...
Advanced Research on Glucosinolates in Food Products
Glucosinolate-containing foods, such as vegetables from the plant order Brassicales and its derivative products, are valued for their health-beneficial properties. The latter are linked to glucosinolate hydrolysis products, such as isothiocyanates.The book "Advanced Research on Glucosinolates in Food Products" collects the latest research on the impact of the whole food supply chain, including production, as well as domestic food preparation, on glucosinolates and the formation and chemistry of their breakdown products in vegetables and further foods. In this context, the consequences for human health are important, too. The book contains articles that cover research on the effect of pre-harvest factors on glucosinolates, their hydrolyzing enzymes, and the formation of volatile hydrolysis products. Further topics include the linkage between glucosinolates and sensory aspects, and the effects of food preparation and follow-up reactivity. Finally, research on the bioavailability and functional effects of isothiocyanates for human health is included.
Socio-Technical Innovation Bundles for Agri-Food Systems Transformation
This open access book is the result of an expert panel convened by the Cornell Atkinson Center for Sustainability and Nature Sustainability. The panel tackled the seventeen UN Sustainable Development Goals (SDGs) for 2030 head-on, with respect to the global systems that produce and distribute food. The panel’s rigorous synthesis and analysis of existing research leads compellingly to multiple actionable recommendations that, if adopted, would simultaneously lead to healthy and nutritious diets, equitable and inclusive value chains, resilience to shocks and stressors, and climate and environmental sustainability.
Opuntia spp.: Chemistry, Bioactivity and Industrial Applications
The Opuntia fruits, commonly known as cactus pears or prickly pears, have been suggested by the Food and Agriculture Organization to be a promising and strategic crop in regions suffering from lack of water. In Mexico, India, South Africa, and the Mediterranean, the Opuntia fruits have become popular due to their nutritive value and health-promoting benefits, including antioxidant, antiulcerogenic and antiatherogenic traits and protective effects against LDL oxidation. Additionally, readily absorbable sugars, high vitamin C and mineral content, and a pleasant flavour make Opuntia tailor-made for novel foods. Due to their ecological advantages, high functional value, and health-related traits...
