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Handbook of Oleoresins
An Oleoresin represents the true essence of spices enriched with volatile and non-volatile essential oil and resinous fractions. The oleoresin represents the wholesome flavor of the spice, a cumulative effect of the sensation of smell and taste. Therefore, it is designated as "true essence" of the spice and can replace spice powders in food products without altering the flavor profile. Our earth comprises a plethora of spices that have carved a niche in the global market in medicinal and health-related food products. These spices play a dual role as a food ingredient and a therapeutic agent preventing various diseases. This industry has acquired tremendous attention not only from consumers b...
Geographic Information Science for Land Resource Management
Geographic Information Science for Land Resource Management is a comprehensive book focusing on managing land resources using innovative techniques of spatial information sciences and satellite remote sensing. The enormous stress on the land resources over the years due to anthropogenic activities for commercialization and livelihood needs has increased manifold. The only solution to this problem lies in stakeholder awareness, which can only be attained through scientific means. The awareness is the basis of the sustainable development concept, which involves optimal management of natural resources, subject to the availability of reliable, accurate, and timely information from the global to ...
Food biopolymers: Structural, functional and nutraceutical properties
Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers from plant, animal and marine sources. The text focuses on the structural characteristics of biopolymers including starch, non-starch polysaccharides, proteins and fats. A full section is dedicated to the nutraceutical potential and applications of these polymers. Further sections provide comprehensive overviews of the development of functional food products and important data on biopolymer behavior and nutraceutical potential during processing. Researchers hoping to gain a basic understanding of the techno-functional, nutraceutical potential and applications of food...
Emerging Technologies for Shelf-Life Enhancement of Fruits
Focusing on new technological interventions involved in the postharvest management of fruits, this volume looks at the research on maintaining the quality of fruits from farm to table. The volume examines the factors that contribute to shortening shelf life as well as innovative solutions to maintaining quality while increasing the length of time fruit remains fresh, nutritious, and edible. The volume considers the different needs of the diversity of fruits and covers a variety of important topics, including: • factors affecting the postharvest quality of fruits • microbial spoilage • decontamination of fruits by non-thermal technologies • new kinds of packaging and edible coatings • ozone as shelf-life extender of fruits. Emerging Technologies for Shelf-Life Enhancement of Fruits considers the fundamental issues and will be an important reference on shelf-life extension of fruits. Highlighting the trends in future research and development, it will provide food technologists, food engineers, and food industry professionals with new insight for prolonging the shelf life of fruits.
Geoecology of Landscape Dynamics
This book provides an overview of the ecological indicators of landscape dynamics in the context of geographical landscape integration. Landscape dynamics depicts every change that occurs in the physical, biological, and cognitive assets of a landscape. To understand and interpret the complex physical, biological, and cognitive phenomena of landscapes, it is necessary to operate conceptually and practically on a broad range of spatial and temporal scales. Rapid land use changes have become a concern to environmentalists and planners because of their impacts on the natural ecosystem, which further determines socioeconomic dynamics. In this regard, the book discusses case studies that share ne...
Antioxidants in Fruits: Properties and Health Benefits
This book provides a comprehensive review of the antioxidant value of widely consumed fruits. Each chapter covers the botanical description, nutritional & health properties of these popular fruits. Fruits are one of the most important indicators of dietary quality and offer protective effects against several chronic diseases such as cardiovascular diseases, obesity, and various types of cancer. In order to effectively promote fruit consumption, it is necessary to know and understand the components of fruits. In addition to underscoring the importance of fruit consumption’s effects on human diet, the book addresses the characterization of the chemical compounds that are responsible for the antioxidant proprieties of various fruits. Given its scope, the book will be of interest to graduate and post-graduate students, research scholars, academics, pomologists and agricultural scientists alike. Those working in various fruit processing industries and other horticultural departments will also find the comprehensive information relevant to their work.
Microbial Biofertilizers and Micronutrient Availability
This volume addresses various issues related to micronutrient deficiency, especially zinc, and discusses the possible approaches for combating mineral deficiency among humans and plants. The book mainly focuses on the zinc biofortification of vegetable and cereal crops and highlights the consequences of zinc deficiency and the health risks associated with zinc deficiency, especially in children and expecting mothers. The authors discuss different types of food that are rich in zinc and other minerals, how diets can be designed to meet the daily zinc requirements, and the impact of zinc deficiency on plant health and quality of agricultural products and the role of micronutrients in abiotic stress tolerance. The book also covers sustainable approaches to zinc biofortification in crops, such as the microbial solubilization of zinc in soil to improve zinc uptake by plants, and the formulation of these microbes into biofertilizers. The book will be of interest to dieticians, agricultural scientists, students and microbiologists.
Nanotechnology-Enhanced Solid Materials
This new volume highlights the emergence and rapid development of nanotechnology-enhanced solid materials and the ways they have impacted almost every aspect of nanoengineering. The chapters explore the role of nanomaterials in industries in diverse applications, such as for insulation and reinforcement of composite materials. The book focuses on the design, synthesis, and properties of solid materials, presenting updated, practical, and systematic knowledge on the modification of nanomaterials. The topics include photovoltaic applications of solid carbons, mesoporous silica nanomaterials, smart biopolymer composites and polymer solids, graphene oxide as an emerging solid-based nanocomposite material, steady-state creep deformation, and more.
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...
Mutagenesis, Cytotoxicity and Crop Improvement
Induced mutagenesis is a common and promising method for the screening of new crops with improved production methods, and has made a tremendous contribution to crop improvement. Now, as the techniques of molecular biology become more widely adopted by plant breeders, this comprehensive summary sets mutation breeding within a contemporary context and relates it to other breeding techniques. This book opens a new chapter of inducing mutations at the gene level, and details techniques that can be used to harvest and exploit such mutation to improve the productivity of crops, particularly cereals, grains and vegetables. The chapters within this volume are supported by diagrams, tables and graphs to make the content more comprehensible. The book will be extremely useful for advanced undergraduates, graduates, postgraduate students, and research scientists of botany, agriculture, horticulture, genetics, biotechnology, biochemistry and agronomy.
