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Cassava
Cassava is a staple food for many nations owing to its resilience for growth under various climatic conditions. It is a good source of carbohydrates and is the third largest source of food carbohydrates in the tropics, after rice and maize. This book focuses on the morphological traits and nutritive properties of cassava and its production processes, postharvest techniques and diseases that affect the growth of the crop. Given its extensive usage and market value, it is one of the agricultural produces for which many biotechnological interventions have been applied for ascertaining food security. It is hoped that readers will gain knowledge on cassava as well as use some of the techniques mentioned herein for improvement of the production of the crop.
Superfood and Functional Food
This book focuses on the usage and application of plant- and animal-based food products with significant functional properties and health benefits as well as their development into processed food. Many chapters in this book contain overviews on superfood and functional food from South America. Details on the functional properties of apiculture products are also included herein. Additionally, an area that is not widely discussed in academia - pet food with functional properties - is also covered. It is hoped that this book will serve as a source of knowledge and information to make better choices in food consumption and alterations to dietary patterns. It is also recommended for readers to take a look at a related book, Superfood and Functional Food - The Development of Superfoods and Their Roles as Medicine.
Palm Oil
Palm oil production is one of the most developed and noteworthy industries in the world, leading to rapid economic growth in countries where the industry has been established. Currently, palm oil is the world's leader in the vegetable oil industry with a yearly production and consumption of approximately 45.3 million tons, which almost covers 60% of the global trade of vegetable oils in the international market. Along these lines, it is expected that the global demand for palm oil will be doubled by 2020. The book focuses on various aspects of palm oil production, primarily, the environmental aspects, its application as an animal feed, chemical and nutritional properties of the oil, and technical aspects of enhancing the efficacy of production.
Diabetes Food Plan
Diabetes is a global pandemic where many remedies have been recommended as means of combating the prevalence of this disease. However, dietary control appears to be more effective than others. This book focuses on interventions concerning glycemic control, the oxidative stress-based occurrence of the disease and its prevention, as well as novel remedies. While many books have been published recently on this aspect, the book aims to serve as an update to the scientific community, as well as to those who have been adversely affected by the disease. There are many unexplored territories when it comes to diabetes, and it is hoped that this publication will open up new avenues of successfully curbing its occurrence.
Superfood and Functional Food
Superfoods and functional foods are receiving increasing attention because of their important roles in health. This book focuses on the production of superfoods and functional foods and their role as medicine. In the early chapters, prominent researchers introduce the roles and production of microalgae and functional fruits through metabolic engineering, the use of food waste, and effective cooking procedures. In the latter chapters, other prominent researchers introduce the medical effects of polyphenols, glutamine, and unsaturated fatty acids, which are contained in superfoods and functional foods. They suggest the importance of superfoods and functional foods in the treatment and prevention of many diseases. It is also recommended for readers to take a look at a related book, Superfood and Functional Food: An Overview of Their Processing and Utilization.
Antioxidants
Antioxidants are one of the most sought-after biological compounds of interest to both scientific and nonscientific communities. The term gained popularity with the advent of identifying these compounds as having the ability to maintain health and wellness by combating against pathways leading to non-communicable diseases. This book covers several aspects of antioxidants—mechanisms of action, assays of measuring potency, sources, and even methods of isolation and identification. While it may seem these aspects have been covered in depth in several publications before this, this book intends to be positioned as an update, especially since the area of antioxidant research is as dynamic as ever. There are several chapters that might be of interest to health buffs, specifically those who are quite keen on maintaining health and wellness.
Nutritional and Health Aspects of Food in South Asian Countries
Nutritional and Health Aspects of Food in South Asian Countries provides an analysis of traditional and ethnic foods from the South Asia Region, including India, Sri Lanka, Pakistan, Nepal, Bangladesh and Iran. The book addresses the history of use, origin, composition, preparation, ingredient composition, nutritional aspects, and the effects on the health of various foods and food products in each of these countries from the perspective of their Traditional and Ethnic Foods. In addition, the book presents local and international regulations and provides suggestions on how to harmonize regulations and traditional practices to promote safety and global availability of these foods.
Pseudocereals
Although they are neither technically classified as grasses nor as actual cereal grains, pseudocereals are plants that yield fruits or seeds that are utilized and consumed like grains. Pseudocereals are complete grains that are usually high in protein and free of gluten. Supposedly many of the “ancient grains” are actually pseudocereals. The Food and Agricultural Organization (FAO) has also noted that pseudocereals greatly improve health and nutrition, as well as an individual’s food supply and standard of living, all of which can contribute to future food security and sustainability. Their protein-derived peptides have been shown in previous investigations to possess antioxidant, anti-inflammatory, anti-hypertensive, anti-cancerous, and hypocholesterolemic qualities. Because pseudocereals have these intriguing qualities, more research is required to determine how best to incorporate them into the diet and what health benefits they may offer, which is exactly what this book is about. It provides essential information to scientific and non-scientific communities alike to keep interest in pseudocereals alive for the overall health and wellness of the planet.
Biochemistry and Health Benefits of Fatty Acids
Fatty acids are considered as a very important category of chemical compounds to human health as well as from an industrial perspective. This book intends to provide an update on fatty acid research, their methods of detection, quantification, and related diseases such as cardiovascular disease and diabetes. Cyclic fatty acids are also covered, along with short chain fatty acids, which are important to the human gut microbiota. Fatty acids are important in the chemical structure of the cell membrane and its pivotal role in this aspect is reviewed herein. The book also contains a chapter that deals with some unpublished molecular aspects concerning the roles of fatty acids in depression and bipolar disorder. All in all, the book provides a brief overview of both highly explored as well as overlooked perspectives of fatty acids, while highlighting its significance as a biochemical molecule, which is imperative to the livelihood of unicellular and multi-cellular organisms alike.
Evidence-Based on Health Benefits: Probiotics, Micronutrients, and Edible Plants
Submission closed. Guidelines Nutrition is regarded to be critical in the prevention, treatment, and prognosis of both acute and chronic disorders. The field of nutritional epidemiology, which evolved from epidemiology and other public health sciences, has served as the foundation for nutrition research for several decades and has had a significant impact on dietitian practice and dietary counseling across the world. Evidence-based nutrition involves conscientiously working with patients' values and preferences to help them prevent, resolve, or cope with problems related to their physical, mental, and social health by combining the best available nutrition evidence with clinical experience.
