Innovative Thermal and Non Thermal Processing  Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds Book

Innovative Thermal and Non Thermal Processing Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds


  • Author : Francisco J. Barba
  • Publisher : Woodhead Publishing
  • Release Date : 2019-06-07
  • Genre: Health & Fitness
  • Pages : 370
  • ISBN 10 : 9780128141755

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Innovative Thermal and Non Thermal Processing Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds Excerpt :

Innovative Thermal and Nonthermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products. Chapters cover the relationship between gastronomic science, nutrition and food science in the development of healthy products, introduce the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds, describe how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein, amino acids and carbohydrates, and discuss how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins. Final sections cover processing, bioavailability and bioaccessibility of bioactive compounds, describing how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides. Presents the implications of conventional and innovative processing on the nutritional and health aspects of food products Introduces the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds Explains how processing (conventional and non-conventional) affects the bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids and bioactive peptides

Ionizing Radiation Technologies Book

Ionizing Radiation Technologies


  • Author : Shima Shayanfar
  • Publisher : John Wiley & Sons
  • Release Date : 2022-08-02
  • Genre: Technology & Engineering
  • Pages : 292
  • ISBN 10 : 9781119488576

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Ionizing Radiation Technologies Excerpt :

Ionizing Radiation Technologies An authoritative overview of major advances in the application of ionizing radiation technologies to industrial, agricultural, and municipal waste products In Ionizing Radiation Technologies: Managing and Extracting Value from Wastes, a team of expert researchers delivers a broad overview of the value trapped in waste streams and how a strategic application of ionizing radiation technologies can be valuable from both an environmental and an economic perspective. A valuable addition to the discussions around sustainability and green technologies, the book introduces ionizing radiation technologies, including gamma (cobalt-60) irradiation and high and low energy electron beam technologies. The contributions included explore the major advances taking place in the application of ionizing radiation technologies to derive high value end-products from agricultural, municipal, and industrial wastes. Each chapter reviews original research and data and considers likely future directions in research and development. The book also includes: A thorough introduction to the application of ionizing radiation technologies to agricultural waste, including the production of activated carbon Comprehensive explorations of the application of ionizing radiation technologies to municipal waste, including municipal solid wastes and recycling wastewater Practical discussions of the application of ionizing radiation technologies to industrial waste, including textile wastewater management and polymer recycling In-depth examinations of the economics of waste valorization, including several case studies of businesses involved in waste valorization Perfect for consulting engineers and industry professionals involved in waste management and mitigation, Ionizing Radiation Technologies will also earn a place in the libraries of professionals at government agencies, international food organizations, and NGOs focused on waste management, environment sustainability, and

Humic Substances Book

Humic Substances


  • Author : Abdelhadi Makan
  • Publisher : BoD – Books on Demand
  • Release Date : 2021-10-06
  • Genre: Technology & Engineering
  • Pages : 184
  • ISBN 10 : 9781839627514

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Humic Substances Excerpt :

Present in soil and water, humic substances are the most widespread organic compounds, naturally occurring from a physical, chemical, and microbiological transformation of biomolecules. They represent about 25% of the total organic carbon on the Earth and comprise up to 75% of the dissolved organic carbon in water, making them important for multiple environmental processes in both soil and aquatic systems. Despite many decades of extensive study, the formation mechanisms of humic substances are still a subject of discussion and controversy. This book examines the dynamics of humic substances, their physicochemical and biological properties, and methods for their extraction and characterization. The book also sheds light on recent advances and applications of humic substances in agriculture, environment, industry, and medicine.

Isolation  Characterization  and Therapeutic Applications of Natural Bioactive Compounds Book

Isolation Characterization and Therapeutic Applications of Natural Bioactive Compounds


  • Author : Singh, Ajeet
  • Publisher : IGI Global
  • Release Date : 2022-06-30
  • Genre: Medical
  • Pages : 420
  • ISBN 10 : 9781668473382

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Isolation Characterization and Therapeutic Applications of Natural Bioactive Compounds Excerpt :

Natural products have historically been key to drug discovery and therapeutic applications throughout many societies. In the modern era, natural bioactive compounds can be isolated, and their effects can be further studied for more successful outcomes. It is essential to study these natural bioactive compounds to enhance pharmaceuticals and drug discovery. Isolation, Characterization, and Therapeutic Applications of Natural Bioactive Compounds examines the applications of natural bioactive compounds from a health perspective. It discusses medicinal and therapeutic applications of natural bioactive molecules as well as the biological activities of different natural products and their properties. Covering topics such as drug discovery, government regulations, and phytochemical extraction, this premier reference source is an excellent resource for pharmacists, medical practitioners, phytologists, hospital administrators, government officials, faculty and students of higher education, librarians, researchers, and academicians.

Advances in Food and Nutrition Research Book

Advances in Food and Nutrition Research


  • Author : Fidel Toldra
  • Publisher : Elsevier
  • Release Date : 2021-07-24
  • Genre: Technology & Engineering
  • Pages : 376
  • ISBN 10 : 9780323850391

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Advances in Food and Nutrition Research Excerpt :

Advances in Food and Nutrition Research, Volume 97 provides interesting chapters written by an international board of authors. The topics covered in this book include the problematics of bacteriophages in dairy plants and methods for their monitorization and control, the obtention of antioxidant and antimicrobial compounds from sustainable sources and their application in meat and seafood products, the challenges and opportunities for vibrational spectroscopy to measure composition, and functional properties of foods, the physiological activity of bioactive peptides obtained from meat and meat by-products, the use of plant and marine-based polysaccharides for nano-encapsulation and their applications in food industry, the effects of early life stress on eating behavior and metabolism considering different factors that control appetite, the nutritional aspects of seafood and its health benefits, the use of Colocasia esculenta (L.) Schott and Xanthosoma sagittifolium (L.) Schott powder as a valid option for the nutritional and technological improvement of food products, and much more. The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, and other functional compounds of relevance in foods as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption. Contains contributions that have been carefully selected based on their vast experience and expertise on the subject Includes updated, in-depth and critical discussions of available information, giving the reader a unique opportunity to learn Encompasses a broad view of the topics at hand

Agri Food Industry Strategies for Healthy Diets and Sustainability Book

Agri Food Industry Strategies for Healthy Diets and Sustainability


  • Author : Francisco J. Barba
  • Publisher : Academic Press
  • Release Date : 2020-03-03
  • Genre: Health & Fitness
  • Pages : 294
  • ISBN 10 : 9780128172278

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Agri Food Industry Strategies for Healthy Diets and Sustainability Excerpt :

Divided into five sections, Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health, and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety, and toxicology of new food manufacturing. This book examines commercial labeling and nutritional education, nutrigenomics and public health, and provides coverage of the valorization of waste and by-products from the food industry. Nutrition researchers and practitioners, food scientists, technologists, engineers, agronomists, food product developers, medical and public health professionals, and postgraduate students focused in food science and nutrition are sure to find this reference work a welcomed addition to their libraries. Contains innovative strategies to achieve a healthy diet through the design of new food products Provides comprehensive information related to agriculture, nutrition, food industry, government, and sustainable waste management and details their roles in addressing food waste Explores the ways in which innovative approaches, used to valorize and give an added value to agri-food waste and by-products, ensure the sustainability of the production process Presents nutritive education about reducing empty calories by lowering consumption of fats, sugars, and other high-calorie nutrients Delineates the roles of food industry and government in shaping the best policies for the general public and the design of new products

Nutraceutical and Functional Food Components Book

Nutraceutical and Functional Food Components


  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release Date : 2021-10-24
  • Genre: Technology & Engineering
  • Pages : 632
  • ISBN 10 : 9780323850537

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Nutraceutical and Functional Food Components Excerpt :

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components Covers food components by describing the effects of thermal and non-thermal technologies Addresses shelf-life, sensory characteristics and health claims

Advances in Food and Nutrition Research Book

Advances in Food and Nutrition Research


  • Author : Francisco J. Barba
  • Publisher : Academic Press
  • Release Date : 2020-06
  • Genre: Uncategoriezed
  • Pages : 230
  • ISBN 10 : 9780128202166

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Advances in Food and Nutrition Research Excerpt :

Aquaculture and By-products: Challenges and Opportunities, Volume 92 in the Advances in Food and Nutrition Research series, explores the potential use of aquaculture and by-products as sources of proteins and bioactive compounds. Alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products are thoroughly discussed. Chapters in this new volume include Alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products, Development of new food and pharmaceutical products: Nutraceuticals and food additives, Evaluation of the protein and bioactive compound bioaccessibility/bioavailability and citotoxicity of the extracts obtained from aquaculture and by-products, and more.

Antioxidants in Foods Book

Antioxidants in Foods


  • Author : Isabel Seiquer
  • Publisher : MDPI
  • Release Date : 2021-06-22
  • Genre: Medical
  • Pages : 418
  • ISBN 10 : 9783036505787

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Antioxidants in Foods Excerpt :

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.

Present and Future of High Pressure Processing Book

Present and Future of High Pressure Processing


  • Author : Francisco J. Barba
  • Publisher : Elsevier
  • Release Date : 2020-08-22
  • Genre: Health & Fitness
  • Pages : 426
  • ISBN 10 : 9780128172667

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Present and Future of High Pressure Processing Excerpt :

Developed for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe, and Healthy Foods outlines innovative applications derived from the use of high-pressure processing, beyond microbial inactivation. This content is especially important for product developers as it includes technological, physicochemical, and nutritional perspectives. This book specifically focuses on innovative high-pressure processing applications and begins with an introduction followed by a section on the impact of high-pressure processing on bioactive compounds and bioaccessibility/bioavailability. The third section addresses the ways in which high-pressure processing can assist in the reduction of toxins and contaminants, while the fourth section presents opportunities for the use of high-pressure processing in the development of healthy and/or functional food. This reference concludes with an analysis of the challenges regarding the use of high-pressure processing as an innovative application. • Explores the use of high-pressure processing as a tool for developing new products. • Outlines the structure and improved functional properties provided by high-pressure processing. • Illustrates potential applications and future trends of high-pressure processing. • Explains the mechanisms that influence the impact of high-pressure processing. • Highlights the optimal conditions for high-pressure processing to develop certain food products. • Defines the challenges and future perspectives in the use of high-pressure processing for food product development.

Non Thermal Processing Technologies for the Grain Industry Book
Score: 5
From 1 Ratings

Non Thermal Processing Technologies for the Grain Industry


  • Author : M. Selvamuthukumaran
  • Publisher : CRC Press
  • Release Date : 2021-08-19
  • Genre: Technology & Engineering
  • Pages : 304
  • ISBN 10 : 9781000412338

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Non Thermal Processing Technologies for the Grain Industry Excerpt :

Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the food. Nowadays, various non-thermal processing techniques can be employed in grain processing industries to combat this. They include pulsed electric field processing, high pressure processing, ultrasonic processing, cold plasma processing, and more. Such techniques will satisfy consumer demand for delivering wholesome food products to the market. Non-Thermal Processing Technologies for the Grain Industry addresses these many new non-thermal food processing techniques that are used during grain processing and minimize microbial contamination and spoilage. Key Features: Explains the mechanism involved in application of cold plasma techniques for grain processing, and its strategy for inactivation of microbes by using this technique Deals with the effect of incorporation of electric pulses on quality aspects of various grain based beverage products. Details the innovative high pressure processing techniques used for extraction of antioxidant from food grains Explores the safety issues and applications of non-thermal food processing techniques This book will benefit food scientists, food process engineers, academicians, students, as well as anyone else in the food industry by providing in-depth knowledge and emerging trends about non-thermal processing techniques in various grain-based food processing industries.

Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow Book

Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow


  • Author : Francisco J. Barba
  • Publisher : Academic Press
  • Release Date : 2020-03
  • Genre: Health & Fitness
  • Pages : 352
  • ISBN 10 : 9780128164020

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Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow Excerpt :

Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow illustrates innovative applications derived from the use of pulsed electric fields beyond microbial inactivation. The book begins with an introduction on how pulsed electric fields work and then addresses the impact of pulsed electric fields on bioaccessability/bioavailability and the development of nutraceuticals and food additives. Other sections explore the reduction of contaminants and assess the improvement of industrial process efficiency. A final section explores patents and commercial applications. This book will be a welcomed resource for anyone interested in the technological, physiochemical and nutritional perspectives of product development and the reduction of food toxins and contaminants. The concepts explored in this book could have a profound impact on addressing the concept of "food on demand," a concept that is a top priority in industry.

Immunity Boosting Functional Foods to Combat COVID 19 Book

Immunity Boosting Functional Foods to Combat COVID 19


  • Author : Apurba Giri
  • Publisher : CRC Press
  • Release Date : 2021-10-14
  • Genre: Medical
  • Pages : 226
  • ISBN 10 : 9781000485974

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Immunity Boosting Functional Foods to Combat COVID 19 Excerpt :

In this book, several functional foods or food ingredients, their mechanism of immune enhancing properties and use in food products have been discussed through seventeen chapters written by eminent authors. There are several medicinal plants which have significant role for immunity boosting such as Ashwagandha, Tulsi, Shatavari, Giloy, Aloe vera, Amla, Neem, licorice, garlic, ginger, turmeric, rosemary, black cumin, cinnamon, sage, thyme,fenugreek, peppermint, black pepper, clove etc. These have been discussed in detail. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.

Membrane Separation of Food Bioactive Ingredients Book

Membrane Separation of Food Bioactive Ingredients


  • Author : Seid Mahdi Jafari
  • Publisher : Springer Nature
  • Release Date : 2022-03-11
  • Genre: Technology & Engineering
  • Pages : 479
  • ISBN 10 : 9783030846435

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Membrane Separation of Food Bioactive Ingredients Excerpt :

This book covers current developments in membrane-based technologies for the successful recovery of food bioactive ingredients and molecules. Chapters explore emerging technologies, such as microfiltration, ultrafiltration, nanofiltration, and membrane distillation, for the selective concentration and food ingredients from food by-products, as well as techniques, such as pervaporation, for the selective separation and recovery of aroma compounds. The text provides one of the first examinations of other membrane-based technologies, such as liquid membranes (microemulsions), membrane distillation (MD) and pervaporation (PV), as thermal driven membrane processes. The separation of metabolites from microalgae and fermentation broths using membrane technologies is also covered. Researchers in food science, pharmaceutics and biotechnology looking to stay up-to-date on bioactive recovery, as well as membranologists exploring new applications for membrane-based technologies, will find this text a useful resource.

Food Proteomics Book

Food Proteomics


  • Author : Maria Lopez Pedrouso
  • Publisher : Academic Press
  • Release Date : 2022-06-24
  • Genre: Science
  • Pages : 414
  • ISBN 10 : 9780323908900

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Food Proteomics Excerpt :

Food Proteomics: Technological Advances, Current Applications and Future Perspectives addresses many of the food proteomic issues in the industry today. Food proteomics continues to be an emerging field, becoming increasingly important in product innovation, food safety, food quality and health. The book is divided into sections describing the role of proteomics in the field of food science, conceptual background methodological aspects, and bioinformatic tools employed in the field. The book describes proteomic studies collected from the most relevant animal and vegetables species in food production and discusses important food challenges from a proteomic point-of-view. This is an essential and practical reference that provides analytical tools to help introduce technical innovations in the food industry with the latest scientific information useful and accessible to new researchers in the field as well as advanced. Includes precise proteomic information on a specific category Provides proteomic studies of the most common vegetable and animal species Presents proteomic methodologies, including bioinformatics for effective analysis in food science Discusses food challenges such as allergens, authentication and food safety