Food and beverage technology Books

Book SynopsisThis book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.Table of ContentsIntroduction ixGérard BRULÉ Part 1. Water and Other Food Constituents 1 Chapter 1. Water 3Pierre SCHUCK 1.1. Structure and state of water 3 1.2. Properties of water7 1.2.1. Water activity (aw) 8 1.2.2. Glass transition 19 1.2.3. Phase diagram 25 Chapter 2. Other Food Constituents 27Thomas CROGUENNEC 2.1. Carbohydrates 27 2.1.1. Structure of carbohydrates 28 2.1.2. Carbohydrates in solution 30 2.2. Proteins 36 2.2.1. Structure of proteins 36 2.2.2. Solubility of proteins 38 2.3. Lipids 41 2.3.1. Composition of the lipid fraction 41 2.3.2. Thermal properties of lipids 47 2.4. Vitamins 51 Part 2. Food Modifying Agents and Mechanisms 53 Chapter 3. Microbial Spoilage 55Florence BARON and Michel GAUTIER 3.1. Microbial profile of food 55 3.1.1. Origin of microorganisms 55 3.1.2. Factors influencing the growth of microorganisms 66 3.2. Food spoilage 78 3.2.1. Changes in texture and structure 79 3.2.2. Changes in flavor 80 3.3. Sanitary risks 82 3.3.1. Foodborne disease outbreak 82 3.3.2. Main pathogens and toxin producers 86 Chapter 4. Lipid Oxidation 99Thomas CROGUENNEC 4.1. Lipid substrates 100 4.2. Lipid oxidation mechanisms 100 4.2.1. Lipid autoxidation 101 4.2.2. Lipid oxidation by singlet oxygen 106 4.3. Main compounds derived from lipid oxidation 108 4.4. Factors affecting lipid oxidation 110 4.4.1. Oxygen content 111 4.4.2. Catalysts of lipid oxidation 112 4.4.3. Inhibitors of lipid oxidation 116 4.4.4. Physical-chemical factors 119 4.5. Evaluation of susceptibility to oxidation and the level of oxidation 122 4.5.1. Measuring the consumption of oxidation substrates 124 4.5.2. Determination of the peroxide value 124 4.5.3. Measurement of peroxide decomposition products 126 4.6. Control and prevention of lipid oxidation 126 4.6.1. Stabilization using physical means 128 4.6.2. Formulation 129 Chapter 5. Non-Enzymatic Browning 133Thomas CROGUENNEC 5.1. Substrates 134 5.2. Mechanism of non-enzymatic browning 135 5.2.1. Condensation 136 5.2.2. Amadori or Heyns rearrangement 137 5.2.3. Degradation of ketosamines 138 5.2.4. Polymerization reactions 144 5.3. Factors influencing the Maillard reaction 145 5.3.1. Substrates 145 5.3.2. Physical-chemical conditions 147 5.3.3. Presence of activators and inhibitors 149 5.4. Consequences of non-enzymatic browning 149 5.4.1. Sensory consequences 150 5.4.2. Functional consequences 150 5.4.3. Nutritional consequences 151 5.5. Evaluation of non-enzymatic browning 152 5.6. Control and prevention of non-enzymatic browning 153 5.6.1. Removal of substrates 154 5.6.2. Physical-chemical factors 155 5.6.3. Formulation (addition of inhibitors) 155 Chapter 6. Enzymatic Browning 159Thomas CROGUENNEC 6.1. Substrates and browning enzymes 160 6.1.1. Phenolic substrates 160 6.1.2. Browning enzymes 165 6.2. Mechanism of enzymatic browning 167 6.2.1. Formation of quinones 167 6.2.2. Reactions with quinones 167 6.3. Factors influencing enzymatic browning 169 6.3.1. Substrates 169 6.3.2. Physical-chemical conditions and presence of natural inhibitors 170 6.4. Consequences of enzymatic browning 171 6.5. Evaluation of enzymatic browning 174 6.6. Control and prevention of enzymatic browning 175 6.6.1. Denaturation or inhibition of polyphenol oxidase 175 6.6.2. Modification or removal of oxidation substrates 177 6.6.3. Control of reaction products 179 Chapter 7. Molecular Dynamics in Food Matrices 183Thomas CROGUENNEC and Pierre SCHUCK 7.1. Water migration and changes in food quality 184 7.1.1. Water migration 184 7.1.2. Equilibration with the atmosphere 185 7.1.3. Equilibration in heterogeneous foods 186 7.1.4. Equilibration after a phase and/or structure change 186 7.2. Control and prevention 190 7.2.1. Thermodynamic factors 190 7.2.2. Kinetic factors 191 Part 3. Quality Control and Assessment 195 Chapter 8. Food Safety Control 197Florence BARON and Gérard BRULÉ 8.1. EU Legislation 197 8.1.1. Directive 93/43/EEC of June 14 1993 on the hygiene of foodstuffs 197 8.1.2. Food safety regulations 197 8.2. Tools 198 8.2.1. Guide to good practice 198 8.2.2. HACCP 199 8.2.3. Food safety and quality assurance management 204 Chapter 9. Evaluation of the Physical-chemical Properties and Quality of Food 205Florence BARON, Gérard BRULÉ and Michel GAUTIER 9.1. Microbiological evaluation 206 9.1.1. Choice of microbiological assays 206 9.1.2. Methods 210 9.1.3. Limitations of microbiological evaluation 219 9.2. Biochemical and physicochemical analysis 220 9.2.1. Texture analysis by rheological methods 220 9.2.2. Color analysis 228 9.2.3. Analysis of food composition 230 Bibliography 235 List of Authors 245 Index 247

Read more less

Book SynopsisThis book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. "Science des aliments" is a general and introductory food science and technology handbook, based on the authors' Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor's and master's degree).Table of ContentsIntroduction ixGérard Brulé Part 1. Basis of Food Engineering 1 Chapter 1. Transport Phenomena - Basis of Unit Operations 3Romain Jeantet Part 2. Food Biological Stabilization 33 Chapter 2. Inhibition of Food Modifying Agents 35Romain Jeantet and Juliane Floury Chapter 3. Separation of Food Modifying Agents 101Romain Jeantet Chapter 4. Inactivation of Food Modifying Agents 115Romain Jeantet Part 3. Food Physicochemical Stabilization 151 Chapter 5. Stability of Complex Foods and Dispersed Systems 153Romain Jeantet and Juliane Floury Part 4. Food Ingredient Preparation 193 Chapter 6. Physicochemical Basis of Fractionation and Related Technologies 195Romain Jeantet Chapter 7. Biotransformation and Physicochemical Processing 229Romain Jeantet Part 5. Packaging 269 Chapter 8. Packaging: Principles and Technology 271Valérie Lechevalier Bibliography 317 List of Authors 325 Index 327

Read more less

Book SynopsisThis third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.Table of ContentsIntroduction xi Gérard Brulé Part 1 Food from Animal Sources 1 Chapter 1 From Milk to Dairy Products 3 Thomas Croguennec, Romain Jeantet and Pierre Schuck 1.1 The biochemistry and physical chemistry of milk 3 1.1.1 Milk fat 4 1.1.2 Carbohydrates 8 1.1.3 Proteins 10 1.1.4 Milk minerals 15 1.2 Biological and physicochemical aspects of milk processing 17 1.2.1 The stability of fat globules 17 1.2.2 Protein stability 19 1.3 Dairy product technology 25 1.3.1 Liquid milk 25 1.3.2 Fermented milk products 29 1.3.3 Milk powder 32 1.3.4 Cheese 39 1.3.5 Cream and butter 58 Chapter 2 From Muscle to Meat and Meat Products 65 Catherine Guérin 2.1 The biochemistry of muscle (land animals and fish) 65 2.1.1 The structure and composition of meat and fish muscle 66 2.1.2 Muscle structure 73 2.1.3 Proteins 78 2.1.4 Carbohydrates 88 2.1.5 Vitamins and minerals 88 2.2 Biological and physicochemical changes in muscle 89 2.2.1 Muscle contraction 89 2.2.2 Changes in muscle after death 91 2.3 Meat and fish processing technology 102 2.3.1 Meat processing technology 102 2.3.2 Fish processing technology 109 Chapter 3 From Eggs to Egg Products 115 Marc Anton, Valérie Lechevalier and Françoise Nau 3.1 Chicken egg – raw material in the egg industry 117 3.1.1 Structure and composition 117 3.1.2 Biochemical and physicochemical properties of the protein and lipid fractions of egg 120 3.2 Physicochemical properties of the different egg fractions 125 3.2.1 Interfacial properties 125 3.2.2 Gelling properties 131 3.3 The egg industry: technology and products 136 3.3.1 Decontamination of shells 138 3.3.2 Breaking and separation of the egg white and yolk 138 3.3.3 Primary processing of egg products – decontamination and stabilization 139 3.3.4 Secondary processing of egg products 142 3.3.5 Egg extracts 143 Part 2 Food from Plant Sources 145 Chapter 4 From Wheat to Bread and Pasta 147 Hubert Chiron and Philippe Roussel 4.1 Biochemistry and physical chemistry of wheat 150 4.1.1 Overall composition 150 4.1.2 Structure and properties of the constituents 154 4.2 Biological and physicochemical factors of wheat processing 163 4.2.1 Development of texture 164 4.2.2 Development of color and flavor 170 4.3 The technology of milling, bread making and pasta making 172 4.3.1 Processing of wheat into flour and semolina 172 4.3.2 Bread making 180 4.3.3 Pasta making 195 Chapter 5 From Barley to Beer 205 Romain Jeantet and Ludivine Perrocheau 5.1 Biochemistry and structure of barley and malt 205 5.1.1 Morphology of barley grain 206 5.1.2 Biochemical composition of barley 207 5.1.3 Composition and structure of starch and protein 208 5.1.4 Effect of malting 209 5.2 Biological and physicochemical factors of processing 213 5.2.1 Enzymatic degradation of starch and protein 214 5.2.2 Fermentability of the wort 220 5.3 Brewing technology 221 5.3.1 Stages of malting 221 5.3.2 Stages of beer production 224 Chapter 6 From Fruit to Fruit Juice and Fermented Products 231 Alain Baron, Mohammad Turk and Jean-Michel Le Quéré 6.1 Fruit development 231 6.1.1 Stages of development 231 6.1.2 Fruit ripening 233 6.2 Biochemistry of fruit juice 237 6.2.1 Pectins 238 6.2.2 Pectinolytic enzymes 241 6.2.3 Bitter and astringent compounds 245 6.3 Fruit juice processing 249 6.3.1 Preparation of fruit 249 6.3.2 Pre-treatment 250 6.3.3 Pressing 250 6.3.4 Treatment of fruit juice 253 6.3.5 Pasteurization, high-pressure treatment, pulsed electric fields and concentration 262 6.4 Cider 264 6.4.1 French cider 264 6.4.2 Fermentation process 265 6.4.3 Action of microorganisms 267 6.4.4 Fermentation and post-fermentation 271 Chapter 7 From Grape to Wine 275 Thomas Croguennec 7.1 Raw materials 276 7.1.1 Grape variety 276 7.1.2 Composition of grapes 276 7.2 Winemaking techniques 280 7.2.1 State of the harvest and adjustments 281 7.2.2 Physicochemical processes involved in winemaking 282 7.2.3 Biological processes involved in winemaking: fermentation 285 7.3 Stabilization and maturation of wine 289 7.3.1 Biological stabilization 289 7.3.2 Physicochemical stabilization 290 7.3.3 Maturation of wine 291 7.4 Specific technology 292 7.4.1 Sparkling wines (traditional method) 292 7.4.2 Sweet wines 293 Chapter 8 From Fruit and Vegetables to Fresh-Cut Products 297 Florence Charles and Patrick Varoquaux 8.1 Respiratory activity of plants 298 8.1.1 Measurement and modeling of respiratory activity 299 8.1.2 Control of respiratory activity 301 8.2 Enzymatic browning 302 8.2.1 Mechanism and evaluation 302 8.2.2 Prevention of enzymatic browning 303 8.3 Unit operations in the production of fresh-cut products: main scientific and technical challenges 304 8.3.1 Raw materials: selection of varieties and cultivation methods 306 8.3.2 Raw material quality control: grading 307 8.3.3 Trimming and mixing 307 8.3.4 Cutting 308 8.3.5 Washing and disinfection 309 8.3.6 Draining and drying 312 8.3.7 Weighing 313 8.3.8 Bagging 313 8.4 Modified atmosphere packaging 314 8.4.1 Diffusion of gases through packaging 315 8.4.2 Change in gas content in modified atmosphere packaging 317 8.5 Conclusion 319 Part 3 Food Ingredients 321 Chapter 9 Functional Properties of Ingredients 323 Gérard Brulé and Thomas Croguennec 9.1 Interactions with water: hydration and thickening properties 324 9.1.1 Types of interaction 324 9.1.2 Influence of hydrophilic components on water availability and mobility 325 9.1.3 Influence of hydration on the solubilization, structure and mobility of compounds 325 9.1.4 Effect of the hydration of components on rheological properties 326 9.2 Intermolecular interactions: texture properties 326 9.2.1 Aggregation/gelation by destabilization of macromolecules or particles 326 9.2.2 Aggregation/gelation by covalent cross-linking 327 9.2.3 Sol–gel transitions 329 9.2.4 Influence of denaturation kinetics and molecular interactions 329 9.3 Interfacial properties: foaming and emulsification 330 9.3.1 Interfacial tension 330 9.3.2 Surfactants 332 9.3.3 Emulsification and foaming 332 Chapter 10 Separation Techniques 335 Thomas Croguennec and Valérie Lechevalier 10.1 Proteins and peptides 335 10.1.1 Milk proteins and peptides 335 10.1.2 Extraction of lysozyme from egg white 346 10.1.3 Extraction of gelatin 348 10.1.4 Plant proteins 349 10.2 Carbohydrates 351 10.2.1 Sucrose 351 10.2.2 Lactose 364 10.2.3 Polysaccharides 369 10.3 Lipids 378 10.3.1 Production of vegetable oils 379 10.3.2 Lipid modification 383 10.4 Pigments and flavorings 391 10.4.1 Types of pigments and flavorings 391 10.4.2 Extraction/concentration of colorings and flavors 397 10.4.3 Formulation 400 Bibliography 403 List of Authors 417 Index 419

Read more less

Book SynopsisFood 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 biopolymers will find a singular source with this text. The first section of this work focuses on the the structure, functions, bioactivity and applications of starches. The next chapters cover non-starch polysaccharides. Further sections are dedicated to proteins, lipids and oils. A detailed overview is provided for each, followed by application procedures, specifics on individual types, proteins and enzymes, and nutraceutical properties. This work can be used as a singular source for all relevant information on food biopolymers and their structural and functional properties, including their potential to increase food quality, improve shelf life, and reduce pollution and waste in the food industry. Table of ContentsSection I: Starch: Structure, functions, bioactivity and applicationsStarch - An overviewResistant starch and slowly digestible starchNutraceutical properties of resistant and slowly digestible starchRecent advances in the application of starch, resistant starch and slowly digestible starchSection II: Non-starch polysaccharides: Structure, functions, bioactivity and applicationsBeta-glucansPectinArabinoxylansDietary gumsSection III: Proteins: Structure, functions and applicationsFood proteins- An overviewBioactive peptidesNutraceutical properties of bioactive peptidesRecent advances in analysis of food proteinsProteins as enzymes- An overviewExogenous enzymesAdvances in the application of food proteins and enzymesSection IV: Lipids and oils: Structure, functions, bioactivity and applicationsLipids and oils - An overviewNutraceutical properties of lipidsAdvances in the applications of lipids

Read more less

Book SynopsisThis edited volume evaluates recent EU quality policy, focusing on the structure, governance, technical specifications and performances – economic, environmental and social – of Food Quality Schemes (FQS) in the European Union and South East Asia. The intended benefits of FQS include generating a fair return for farmers and producers, and enabling consumers to make better‐informed purchasing choices through effective labeling. In addition, policy makers now consider FQS as a means of guaranteeing not only quality in food production, but also sustainability. Despite these potential benefits, the economic performance of the FQS (e.g. PDO, PGI, organic) has been variable. While some support significant value‐added production, with substantial benefits to producers, consumers and wider economies, many others have failed to become economically sustainable. In addition, the environmental and social performance of FQS remains largely unexamined, with the exception of the environmental performance of organic products. The editors examine these discrepancies and offer a nuanced evaluation of the effectiveness of such policies. Several unique features make this volume a key resource for those interested in FQS and in the sustainability of food products. The editors provide a concise description of the value chain, the governance and the technical specifications of 27 FQS in Europe and South East Asia. The editors also provide a sustainability assessment of each of these FQS, and support or question the view that FQS are moving from “quality” to “sustainability.” Finally, the volume serves as a repository of key data on these FQS. Readers have access to the raw data necessary to compute the indicators used in the sustainability assessment (eg. value added, number of jobs, quantity of fertilizers, etc), allowing them to conduct novel re-analysis. The book is designed for an interdisciplinary audience of academics, policy makers, and stakeholders. The compilation of FQS case studies makes it a useful reference for researchers and students of food policy, geography, food anthropology, local and rural development, local agri-food systems and agri-food chains. Stakeholders such as national and European regulators, entities responsible for FQS technical specifications, and embassy staff will also find the information relevant. Additionally, individuals helping to implement food quality schemes, including auditors, producers, and consumer associates, as well as stakeholders in the sustainability of food products, including farmers, farmer's associations, and environmental NGOs, will also find the information relevant and important for their work.Table of ContentsI. Cereal & bakery sector a. Organic flour in France – author: tbc b. Organic pasta in Poland – author: E. Majewski, tbc c. PGI rice in Thailand – author: O. Napasintuwong, tbc II. Fruits & vegetables a. Organic olive oil in Croatia – author: R. Brečić, tbc b. PDO apple in Greece – author: K. Mattas, tbc c. PGI apple in Greece – author: K. Mattas, tbc d. PDO paprika powder in Hungary – author: A. Török, tbc e. Organic tomatoes or apples in Italy – author: F. Arfini, tbc f. PDO potatoes in the Netherlands – author: L. Dries, tbc g. PGI strawberries or apples in Poland – author: E. Majewski, tbc h. Organic rasperries in Serbia – author: Z. Stojanovic, tbc III. Meat sector a. PGI sausage in Croatia – author: R. Brečić, tbc b. Organic meat product tbc in Germ any – author: B. Schaer, tbcc. PGI sausage in Hungary – author: A. Török, tbc d. PGI sausage in Spain – author: C. Gil, tbc e. PGI ham in Spain – author: C. Gil, tbc IV. Dairy sector a. PDO Comté cheese in France – author: R. Courbou, L. Delesse, E. Husson, A. Paget, E. Toque, V. Bellassen, M. Drut b. PDO Parmigiano cheese in Italy – author: F. Arfini, tbc c. PDO Gouda cheese in the Netherlands – author: L. Dries, tbc d. Organic cheese tbc in Germany – author: B. Schaer, tbc e. PDO Homolje cheese in Serbia – author: Z. Stojanovic, tbc f. PGI Exmoor cheese in the UK – author: A. Wilkinson, tbc V. Fish & seafood sector a. PGI anchoives in France – author: B. Schaer, tbc b. TSG mussels in France – author: B. Schaer, tbc c. PGI stockfish in Norway – author: G. Vitterso, tbc d. PGI fermented fish in Norway – author: G. Vitterso, tbce. PDO fal oysters in the UK – author: A. Wilkinson, tbc f. PDO fish sauce in Vietnam – author: K.T. Tran, tbc

Read more less

Book Synopsis​This text presents the technological and physiological properties of pectin in an educational approach that encompasses all of the essential information a researcher needs to fully understand their function and use in foods. Utilizing basic information on pectin as well as recent technological advances, this book is designed to be the primary resource for individuals seeking out an up to date reference work covering all the necessary informational and functional aspects of pectin. Pectin: technological and physiological properties is the first book to fully focus on the introductory concepts on pectin. Individual chapters cover localization and function, the structural aspects of pectin, pectinases, isolation and characterization and recovery from agricultural wastes. Important current advances such as emulsions, films, digestion, metabolism and bioactive properties are also focused on. With its combination of vital basic information and technological advances, this book presents full and up to date coverage on this pectin and its many forms and uses in foods. Table of ContentsTable of Contents Chapter 1 Biosynthesis, Localisation, and Function of Pectins in Plants 8 1.1 Pectin biosynthesis. 8 1.2 Localisation of pectins in plants. 11 1.3 Pectin functions in plants. 13 Chapter 2 Pectin Structure. 25 2.1 Introduction.. 25 2.2 Galacturonans. 28 2.2.1 Homogalacturonans. 28 2.2.2 Galacturonans substituted with more or less complex side-chains. 31 2.3 Rhamnogalacturonan I 35 2.3.1 Rhamnogalacturonan I backbone. 35 2.3.2 Rhamnogalacturonan I side-chains. 37 2.3.3 Side-chain intra- and inter-molecular distribution.. 39 2.4 Connection between pectin domains. 40 2.5 Conclusions. 42 Chapter 3 Pectin Degrading Enzymes. 50 3.1 Introduction.. 50 3.2 Homogalacturonan-degrading enzymes. 51 3.2.1 Polygalacturonases (PG). 52 3.2.2 Pectin and pectate lyases. 55 3.2.3 Pectin methylesterases (PMEs). 57 3.2.4 Pectin acetylesterases (PAE). 59 3.3 Rhamnogalacturonan-degrading enzymes. 61 3.3.1 Rhamnogalacturonan-hydrolases. 61 3.3.2 Rhamnogalacturonan-lyases. 62 3.3.3 Rhamnogalacturonan-acetylesterase. 64 3.4 Side-chain degrading enzymes. 64 3.4.1 Arabinanases and α-arabinofuranosidases. 64 3.4.2 Galactanases and β-galactosidases. 66 3.4.3 Feruloylesterases. 68 3.5 Synergistic action of pectin degrading enzymes. 69 3.6 Conclusion.. 70 Chapter 4 Isolation and Characterisation of Pectin.. 80 4.1 Introduction.. 80 4.2 Extraction of pectin.. 82 4.2.1 Conventional extraction methods. 83 4.2.2 Enzymatic extraction.. 84 4.2.3 Microwave-assisted extraction.. 84 4.2.4 Ultrasonic extraction.. 85 4.2.5 Sub-critical water extraction/accelerated solvent extraction.. 85 4.3 Characterisation of pectin.. 86 4.3.1 Phenol-sulfuric acid/total carbohydrate assay. 86 4.3.2 Galacturonic acid content and degree of methyl esterification (DM). 87 4.3.3 Sugar composition.. 89 4.3.4 Molar mass and molar mass distribution.. 91 4.3.5 Intrinsic viscosity. 94 4.3.6 Rheology. 96 4.4. Conclusions. 98 Chapter 5 Emulsification Properties of Pectin.. 107 5.1. Introduction.. 107 5.2. Role of structural elements on the interfacial activity. 109 5.2.1 The role of protein.. 109 5.2.2 The role of acetyl and methyl groups. 111 5.2.3 The role of molecular weight and side chains. 112 5.3. Phenomenology of pectin adsorption at the oil-water interface. 115 5.4. Conclusions. 121 Chapter 6 Edible Films and Coatings with Pectin.. 125 6.1. Introduction.. 125 6.2. Edible films and coatings from pectins: elaboration and physical properties. 130 6.3. Pectin-based films and coatings in food preservation.. 139 6.4. Conclusions. 150 Chapter 7 Pectin Gelation and its Assembly into Functional Materials 159 7.1 Introduction.. 159 7.1.1 A soft matter exemplar. 159 7.1.2 Evolved pectin networks. 160 7.1.3 Current human exploitation.. 161 7.1.4 Unlocking the potential 161 7.2 Making pectin gels. 162 7.2.1 Different types of junction zones. 162 7.2.2 Different assembly procedures. 167 7.2.3 Practical top-tips for making gels. 171 7.3 Measuring gel properties. 174 7.4 Modelling mechanical properties. 179 7.5 Conclusions. 182 Chapter 8 Digestion and Metabolism of Pectin.. 192 8.1. Introduction.. 192 8.1.1 Pectin as a source of soluble fibre and influence on digestion.. 192 8.1.2 Sources of pectin.. 193 8.1.3 Processed vs. whole food sources. 195 8.2. Digestion.. 196 8.2.1 Introduction to digestion.. 196 8.2.2 Oral, gastric and small intestinal conditions. 198 8.3 Metabolism.. 205 8.4 Conclusions. 206 Chapter 9 Pectin Bioactivity. 213 9.1. Introduction.. 213 9.2 Bioactivity of pectins and hydrolysates/derivatives. 214 9.2.1 Anticancer activity. 214 9.2.2 Immunomodulatory activity. 217 9.2.3 Anti-inflammatory, antioxidant, and antimicrobial activities. 218 9.2.4 Gastroprotection and other bioactivities. 220 9.3. Structure-function relationship. 223 9.3.1 Rhamnogalacturonan-I (RG-I) pectin.. 223 9.3.2 Homogalacturonan (HG) and rhamnogalacturonan-II (RG-II) pectins. 225 9.3.3 Partially hydrolysed pectins, pectic oligosaccharides, and pectin derivatives. 228 9.4 Application of bioactive pectins. 232 9.5 Conclusions. 235 Chapter 10 Pectin as Drug-Release Vehicle. 243 10.1. Introduction.. 243 10.2 Different drug delivery systems by various administration routes. 244 10.2.1. Oral drug delivery system (ODDs). 245 10.2.2. Other administration routes. 254 10.3. Conclusions. 263

Read more less

Book SynopsisThis book comes out of the 12th Iberoamerican Congress of Food Engineering, which took place at the University of Algarve in Faro, Portugal in July 2019. It includes the editors' selection of the best research works from oral and poster presentations delivered at the conference. The first section is dedicated to research carried out on SUSTAINABLE ALTERNATIVES TO CHEMICAL ADDITIVES TO EXTEND SHELF LIFE, with special emphasis on animal products. The second section discusses recent research in SUSTAINABLE NEW PRODUCT DEVELOPMENT. The third section delves into the development of PLANT-BASED ALTERNATIVES TO DAIRY AND GLUTEN BASED CEREALS. The fourth section tackles CONSUMER BEHAVIOR regarding food products with new sources of protein (e.g. insects) or new sources of important nutrients (e.g. seaweeds) and the fifth discusses the VALORIZATION OF BY-PRODUCTS IN THE FOOD INDUSTRY (from fruits and wine making). For food engineers, food technologists, and food scientists looking to stay up-to-date in this field of sustainable food engineering, Sustainable Innovation in Food Product Design is the ideal resource.Table of Contents I - SUSTAINABLE ALTERNATIVES TO CHEMICAL ADDITIVES TO EXTEND SHELF LIFE 1 1 Pitangueira Leaf Extracts as Alternative to Traditional Additives in Fresh Pork Sausage 2 Flávia C. Vargas, Larissa Tessaro,, Marco A. Trindade, Lucas Arantes-Pereira, Andrezza M. Fernandes, Paulo José do A. Sobral 2 Joint application of physical agents and natural additives to inhibit the microbial growth in bovine meats surface 21 Mariana Fernández Blanco, Ana Julia Amasino, Irene Pena, Gladys Laporte, Pablo de la Sota, Daniela Olivera and Fernanda Coll Cárdenas 3 Effects of depuration on subsequent deterioration and shelf life of cultured grooved carpet shell clam Ruditapes decussatus during chilled storage. 33 Fábio Mota, Jaime Aníbal, Eduardo Esteves II - SUSTAINABLE NEW PRODUCT DEVELOPMENT.. 52 4 Sustainability and value-added products as an opportunity: Global acceptability and sensory quality of limpet (Patella spp.) pâté enriched with strawberry-tree (Arbutus unedo)fruit extract 53 Joaquina Pinheiro, Sidónio Rodrigues, Paulo Maranhão, Susana Mendes, Rui Ganhão 5 Development of Gastronomic strategies for the application and valorization of new inverse emulsions of vegetable origin 71 Ana Silva Cátia Morgado, Nelson Félix, Maria Lima, Cristina Laranjeiro, Carlos Brandão and Manuela Guerra 6 A technological optimization to design a better gluten-free cereal-based cake premix 90 Caroline Alves Cayres, José Luis Ramírez Ascheri, Maria Antonieta Peixoto Gimenes Couto and Eveline Lopes Almeida 7 Effect of partial replacement of milk protein by vegetable proteins on the texture of requeijão 116 Alex Paulo Rodrigues, Rafael Resende Maldonado and Maria Teresa de Alvarenga Freire IV- CONSUMER BEHAVIOR.. 133 8 Evaluation of consumers’ acceptance of bread supplemented with insect protein 134 José Carlos Ribeiro,Alexandra Soares, Ana Pinto de Moura, Luís Miguel Cunha 9 Potential use of aqueous extracts of Kombu seaweed in cream cracker formulation 150 Joaquina Pinheiro, Elsa M. Gonçalvesand Rui Ganhão V - VALORIZATION OF BY-PRODUCTS FROM THE FOOD INDUSTRY.. 167 10 Non-compliant fruit as new functional food ingredients. 168 Ana A. Vilas-Boas, Ricardo Gómez-García, Débora A. Campos, Ana Oliveira and Manuela Pintado Adriana M. Fernández-Fernández, Eduardo Dellacassa, Alejandra Medrano-Fernandez, María Dolores del Castillo

Read more less

Book SynopsisThe 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, Opuntia fruits can be highly exploited in different food processing applications. For instance, Opuntia cactus fruits are used for the preparation of juices and marmalades; Opuntia cactus plants are used to feed animals in African and Latin American countries; Peruvian farmers cultivate Opuntia cactus for growing the cochineal (Dactylopius coccus) insect and producing the natural dye carmine; and the commercial production of food and non-food products from Opuntia has been established in Mexico, USA and several Mediterranean countries. Opuntia spp.: Chemistry, Bioactivity and Industrial Applications creates a multidisciplinary forum of discussion on Opuntia cactus with special emphasis on its horticulture, post-harvest, marketability, chemistry, functionality, health-promoting properties, technology and processing. The text includes detailed discussion of the impact of traditional and innovative processing on the recovery of high-added value compounds from Opuntia spp. by-products. Later chapters explore the potential applications of Opuntia spp. in food, cosmetics and pharmaceutical products. Table of Contents1-Introduction to Opuntia spp.: Chemistry, bioactivity and Industrial Applications 2-South African perspective on Opuntia spp.: cultivation, human and livestock food and industrial applications 3-Ethnobotany, medicinal utilization and Systematics of Opuntia species from Deserts of Pakistan 4-Cactus Pear (Opuntia spp.) Species and Cultivars 5-Classification, Distribution and Morphological Characterization of Opuntia species 6-Cultivation and Cultural Practices of Opuntia spp 7-Molecular characterization of Opuntia spp. 8-Genetic diversity and ecotypes of Opuntia spp. 9-Potential attribute of crassulacean acid metabolism of Opuntia spp. production in water-limited conditions 10-Harvest and Postharvest Technology of Opuntia spp 11-Chemistry and functionality of Opuntia spp. nopal cladodes 12-Opuntia ficus-indica (L.) Mill. Bioactive Ingredients and Phyto-constituents 13-Opuntia Fiber and its Health-Related Beneficial Properties 14-Opuntia spp. chemical constituents and bioactive compounds, with particular regards to polyphenols 15-Profile and Biological Properties of the main Phenolic compounds in cactus pear (Opuntia spp.) 16-Opuntia spp. essential oils 17-Antioxidant activity of Opuntia spp.: A review 18-Natural antimicrobial molecules from Opuntia spp. and their role in poultry nutrition 19-Genus Opuntia: A golden source of compounds with anti-inflammatory potential 20-Opuntia spp. benefits in chronic diseases 21-Traceability of Opuntia spp. 22-Antidiabetic Activity of Opuntia spp. 23-Anticancer Activity of Opuntia spp. 24-Innovative technologies for the identification of chemical and bioactive compounds in Opuntia spp. plant, food and waste 25-Innovation technologies for extracting Opuntia spp. seed oil 26-Novel pectins from prickly pear (Opuntia albicarpa) fruits: structural features and rheological properties 27-Modern Technologies in Opuntia spp. Juice Processing 28-Novel Technologies in Juice Processing from Opuntia spp. Fruits 29-Potential use of prickly pear juice prepared from shelf-grown cultivars as an authentic and nutritional fruit supplement 30-Fermented Beverages from Opuntia species: Composition, Commercialization and Future Outlook 31-Opuntia spp. Marmalade 32-Opuntia pear peel as a source of functional ingredients and their utilization in meat products 33-Opuntia spp. Seed Oil 34-Prickly pear (Opuntia ficus indica) processing by extrusion-cooking 35-Opuntia spp. and Extruded Food Products 36-Opuntia spp. Extruded Food Products 37-Industrial uses of Opuntia spp. by-products 38-Bread Enrichment with Opuntia spp. Derivatives 39-Opuntia spp. products and by-products as a potential source of edible films and coatings 40-Microencapsulation technology: an alternative preservation method for Opuntia spp. derived products and their bioactive compounds 41-Prickly pear (Opuntia spp.) in animal and poultry feed 42-Industrial applications of Opuntia spp. (nopal, fruit and peel) 43-Opuntia spp. as a source of sugars for the ethanol production 44-Opuntia spp. in biogas production 45-Opuntia spp. in dye-sensitized solar cells 46-Incorporation of Opuntia spp. into Food Systems 47-Opuntia spp. in cosmetics and pharmaceuticals 48-Food and non-food applications of Opuntia spp. seed oil 49-Opuntia spp. in the textile industry 50-Cactus pear as colorants and coloring foods: application in different food matrices

Read more less

Book SynopsisCyclodextrins (CD) are cyclic oligosaccharides containing 6, 7 or 8 glucose units (α, β or γ-CD, respectively) in a truncated molecular shape. Their cyclic molecular structure contains a hydrophilic surface and a hydrophobic cavity at the center that can interact (host) with external hydrophobic compounds (guest molecules). Cyclodextrins have been categorized as Generally Recognized As Safe (GRAS) in the USA, “natural products” in Japan, and as “novel food” in Australia, New Zealand and EU countries. They are therefore widely used in food production to encapsulate hydrophobic compounds, including solid, liquid and gas molecules, in order to solubilize, stabilize or control the release rate of these components. To date, there has been no comprehensive review of the very large number of studies performed on encapsulation using cyclodextrin powders for food applications in recent years. This text fills that gap for academics in the encapsulation field and for industry professionals who want to gain a solid understanding of encapsulation functionality of cyclodextrin powders. The book consists of 16 chapters in which chapter 1 introduces cyclodextrin properties and its applications in food processing, and chapters 2-16 explore applications of cyclodextrin in encapsulation for many guest compounds. These compounds include gases, flavors, colors, pigments, polyphenols (plant bioactive compounds), essential oils, lipids (cholesterol and polyunsaturated fatty acids), vitamins, fruit ripening controlling compounds, and antifungal and antimicrobial compounds. These chapters also discuss functionalities of cyclodextrin in packaging, masking off-flavor and off-taste, and as dietary fiber. Covering a broad range of cyclodextrin applications and suitable for both newcomers to encapsulation technology and those with experience, Functionality of Cyclodextrins in Encapsulation for Food Applications is a unique and essential reference on this increasingly important topic.Table of ContentsChapter 1: Properties of cyclodextrins and their applications in food processing Yoshiyuki Ishida and Thao M. Ho Chapter 2: Solid encapsulation method: ethylene gas encapsulation into amorphous alpha-cyclodextrin powder Thao M. Ho, Kamornrath Sungkaprom, Binh T. Ho and Bhesh R. Bhandari Chapter 3: Encapsulation of gases Thao M. Ho and Bhesh R. Bhandari Chapter 4: Encapsulation of flavors Thi Van Anh Nguyen and Hidefumi Yoshii Chapter 5: Encapsulation of colors and pigments Afroza Sultana and Hidefumi Yoshii Chapter 6: Encapsulation of polyphenols, plant bioactive compounds Diana Alves and Eva Pinho Chapter 7: Encapsulation of essential oils Jaruporn Rakmai, Juan-Carlos Mejuto, Yaxin Sang, Seid Mahdi Jafari, Jianbo Xiao and Jesus Simal-Gandara Chapter 8: Encapsulation of lipids Afroza Sultana and Hidefumi Yoshii Chapter 9: Encapsulation of nutraceuticals and vitamins Yukiko Uekaji and Keiji Terao Chapter 10: Encapsulation of antimicrobial compounds Adrián Matencio, Silvia Navarro-Orcajada, Francisco García-Carmona and José Manuel López-Nicolás Chapter 11: Encapsulation for packaging Éva Fenyvesi, István Puskás and Lajos Szente Chapter 12: Encapsulation for masking off-flavor and off-tasting in food production Lajos Szente, Tamás Sohajda and Éva Fenyvesi Chapter 13: Alpha-cyclodextrin functions as a dietary fiber Keita Chikamoto and Keiji Terao Chapter 14: Complexation of ingredients in foods by alpha-cyclodextrin to improve their functions Takahiro Furune and Keiji Terao Chapter 15: Fruit packaging with 1-methylcyclopropene included in alpha-cyclodextrin Hermawan D. Ariyanto and Hidefumi Yoshii Chapter 16: Encapsulation of fruit ripening controlling compounds Chalida Cholmaitri, Natta Laohakunjit, Apiradee Uthairatanakij and Bhesh R. Bhandari

Read more less

Book Synopsis Marine plant life is an abundant source of nutrients that enhance the daily diet. In recent years, consuming diets rich in seaweeds or their extracts have been shown to provide health benefits due to being rich in macronutrients, micronutrients and nutraceuticals. The commercial value of seaweeds for human consumption is increasing annually, and some countries harvest several million tons annually. The seaweeds industry is valued at around $12 billion in 2017, and supports millions of families worldwide. Seaweeds production grew globally by 30 million tons in 2016. Seaweeds have seen increasing usage in the food industry due to their abundance of beneficial nutrients, vitamins and ω–3 fatty acids. To date there have been no books that comprehensively cover up-to-date information on seaweeds cultivation, processing, extraction and nutritional properties. This text lays out the properties and effects of seaweeds from their use as bioresources to their use in the feed industry to their applications in wastewater management and biofuels. Sustainable Global Resources of Seaweeds Volume 2: Industrial Perspectives offers a complete overview of the application of seaweeds into food, pharmaceuticals and other health-based applications. The first section focuses on the various foods derived from seaweeds, including extensive insight into the beneficial nutrients these plants contain. The many functional foods derived from sea plants are covered in detail, including foods from tropical seaweeds, macroalgae, Monostroma, Caulerpa, Palmaria, Gracillaria, Porphyra, Laminaria, Fucus, Undaria, and many more. The chapters delve further into the nutritional makeup of these foods, their health benefits and chemical makeup. A second section is dedicated to the pharmaceutical applications of seaweeds and their many health benefits. With chapters devoted to vitamin sources, health properties and pharmaceutical applications, this section acts as a single source for researchers exploring the pharmaceutical applications and possibilities of seaweeds. Research, development, and commercial applications are explored, plus a complete picture of the multitude of health benefits derived from these plentiful and beneficial plants. For researchers in search of a comprehensive and up-to-date source on the application of nutrient-rich seaweeds from across the world into novel foods and pharmaceuticals, look no further than this volume. Table of ContentsI USEFUL CONSTITUENTS INCLUDING BIOACTIVE COMPOUNDS FROM SEAWEEDS FOR FOOD AND HEALTH APPLICATIONS 1. Macroalgae as food: composition, nutritional value and healthy attributes: Garcia-Vaquero, Marco; School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4. Email: marco.garciavaquero@ucd.ie 2. Seaweeds foods and their nutritional value; Ana M. M. Gonçalves1,2,*, Ana Valado1,3, João C. Marques1, Leonel Pereira1; 1University of Coimbra, MARE – Marine and Environmental Sciences Centre, Department of Life Sciences, CalçadaMartim de Freitas, 3000-456, Coimbra, Portugal; 2 Department of Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal; 3 Polytechnic Institute of Coimbra, ESTeSC-Coimbra Health School, Department of Biomedical Laboratory Sciences, Rua 5 de Outubro, S. Martinho do Bispo, Apart. 7006, 3046-854 Coimbra, Portugal.; *Corresponding author email: amgoncalves@uc.pt 3. Gracilaria: An Emerging source of agar feedstock – with special reference to industrially important species” Kanchan Sambhwani, Mudassar Anisoddin Kazi and Vaibhav A. Mantri; Principal Scientist & Divisional Chair, Applied Phycology and Biotechnology Division, CSIR-Central Salt and Marine Chemicals Research Institute, GijubhaiBadhekaMarg, Bhavnagar – 364002, Gujarat, India; email: vaibhav@csmcri.res.in 4. . Nutritional value of tropical Seaweeds for functional food applications: An Overview; Suhaila Mohamed;Laboratory of UPM-MAKNA Cancer Research, Institute of Bioscience, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia . 5. Seaweeds: Potential applications to augment the nutritional composition and health benefits of food and food products; Jesmi Debbarma1*, Viji P1., MadhusudanaRao B.1 and Ravishankar C. N2; 1ICAR- Central Institute of Fisheries Technology (CIFT), Visakhapatnam Research Centre, Visakhapatnam, India2 ICAR- Central Institute of Fisheries Technology (ICAR-CIFT), Cochin, India; * Corresponding author: jessmi.cife@gmail.com 6. Seaweeds as a functional food: a comprehensive review of its antioxidants and therapeutic merits against oxidative stress-mediated chronic diseases; Mostafa I. Waly* Food Science and Nutrition Department, College of Agricultural and Marine Sciences, Muscat, Sultan Qaboos University; *Correspondence Email Address: mostafa@squ.edu.om 7. Nutritional Composition and Phytochemical Profile of Brown Seaweeds: An Overview; *1Hema Vijayan P .U, 1Geena George and 2Lizzy Mathew;1R& D Centre, Bharathiar University, Coimbatore; 2Department of Botany, St.Teresa’s College (Autonomous), Ernakulam; Corresponding author: *gourijayan@gmail.com; Red seaweeds: a contribution for nutraceutical food productsDiana Pacheco1, Adriana Leandro1, Glacio Araújo2, João Cotas1, Ana Marta Mendes Gonçalves1,3, Leonel Pereira1,*1 University of Coimbra, MARE – Marine and Environmental Sciences Centre, Department of Life Sciences, CalçadaMartim de Freitas, 3000-456, Coimbra, Portugal.2 Federal Institute of Education, Science and Technology of Ceará – IFCE, Campus Aracati, CE 040, km 137,1, 62800-000, Aracati,Ceará, Brazil.3Department of Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal.*Corresponding author email: leonel.pereira@uc.pt 8. Laminariaceae: Its use in food and health implications; Prof. Dr. OlesyaMalyarenko and Dr. RozaUsoltseva; The Laboratory of Enzyme Chemistry, G.B. Elyakov Pacific Institute of Bioorganic Chemistry FEB RAS, Vladivostok, Russia Federation; E-mail: vishchuk87@gmail.com 9. Sargassum species: its use in food and health implications;Elena M. Balboa1, Mª Cristina Taboada2, Herminia Domínguez1; 1Department of Chemical Engineering, University of Vigo (Campus Ourense), EdificioPolitécnico, As Lagoas, 32004 Ourense, Spain; email: herminia@uvigo.es; 2Department of Physiology, Faculty of Pharmacy, University of Santiago de Compostela. 15786 Santiago de Compostela, Spain; email: mariacristina.taboada@usc.es 10. Food applications and health benefits of the genus Gigartina (Rhodophyta) ; João Cotas1,Sara García-Poza 1, Diana Pacheco 1, Adriana Leandro 1, Glacio Araújo 2, Ana M. M. Gonçalves1,3, Leonel Pereira1,* 1University of Coimbra, MARE – Marine and Environmental Sciences Centre, Department of Life Sciences, CalçadaMartim de Freitas, 3000-456, Coimbra, Portugal.2 Federal Institute of Education, Science and Technology of Ceará – IFCE, Campus Aracati, CE 040, km 137,1, 62800-000, Aracati, Ceará, Brazil.3 Department of Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal. *Corresponding author email: leonel.pereira@uc.pt 11. Red seaweeds: a contribution for nutraceutical food products;Diana Pacheco1, Adriana Leandro1, Glacio Araújo2, João Cotas1, Ana Marta Mendes Gonçalves1,3, Leonel Pereira1,*1University of Coimbra, MARE – Marine and Environmental Sciences Centre, Department of Life Sciences, CalçadaMartim de Freitas, 3000-456, Coimbra, Portugal.2Federal Institute of Education, Science and Technology of Ceará – IFCE, Campus Aracati, CE 040, km 137,1, 62800-000, Aracati,Ceará, Brazil. 3Department of Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal.*Corresponding author email: leonel.pereira@uc.pt 12. Gracilaria as the major source of agar for food, health and biotechnology applications;Wei-Kang Lee, Yi-Yi Lim, Chai-Ling Ho*; Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM-Serdang, Selangor, Malaysia Email addresses: Wei-Kang Lee:leeweikang@outlook.com; Yi-Yi Lim:limyiyi1109@hotmail.com; Chai-Ling Ho:clho@upm.edu.my (Corresponding author). 12. Marine algal colorants for the food industries ; Prof. Laurent Dufosse ; University of LaReunion, Biotechnologylab, email : laurent.dufosse@univ-reunion.fr 13. The new products from brown seaweeds: Fucoxanthin and phlorotannins;Xiaojun Yan1, Jinrong Zhang1, Shan He1, Wei Cui2, Fengzheng Gao3 ; 1Ningbo University, Key Laboratory of Marine Biotechnology, Ningbo, 315211, China; 2Ningbo University, School of Medicine, Ningbo, 315211, China; 3Wageningen University, Bioprocess Engineering, AlgaePARC, P.O. Box 16, 6700 AA, Wageningen, Netherlands; Correspondence: Xiaojun Yan, E mail: yanxj@zjou.edu.cn; yanxiaojun@nbu.edu.cn; email: gaofengzheng@outlook.com 14. Seaweed: their role in gut health; Mauricio Alfredo Ondarzabiochem93@hotmail.com; Red de Glicociencia en Salud (CONACYT). Investigador y Divulgador. Irapuato, Guanajuato, México. 15. Investigation on the beneficial use of seaweed in bread and the broader food industry. James A. Griffin , Technological University, Dublin, james.griffin@dit.ie 16. Emerging trends on protein extraction from seaweeds: Challenges and opportunities; Tejal K. Gajaria1,2,C.R.K. Reddy3&Vaibhav A. Mantri*1,2 ; 1Academy of Scientific and Innovative Research, Ghaziabad-201002, Uttar Pradesh, India; 2CSIR-Central Salt and Marine Chemicals Research Institute, Bhavnagar-364002, Gujarat, India; 3Indian Centre for Climate and Societal Impact Research, Ari Vivekanand Research and Training Institute, Mandvi, Katchchh-370465, Gujarat, India; *Correspondence to be addressed to: vaibhav@csmcri.res.in 17. Sustainable and biodegradable active films based on seaweed compounds to improve shelf life of food products; Marlene A. Trindade1, Cláudia Nunes2,3, Manuel A. Coimbra3, Fernando J. M. Gonçalves1,4, João C. Marques5 and Ana M. M. Gonçalves1,4,5*; 1Department of Biology, University of Aveiro, 3810-193 Aveiro, Portugal; 2CICECO, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal; 3LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal; 4CESAM, University of Aveiro, 3810-193 Aveiro, Portugal; 5University of Coimbra, MARE – Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, 3000-456, Coimbra, Portugal; *Corresponding author email: anamartagoncalves@ua.pt; amgoncalves@uc.pt 18. Toxicity and Food Safety of "Novel Foods": Seaweeds; Lydia Ferrara1 Monica Gallo2 Daniele Naviglio3; 1University of Naples Federico II, Department of Pharmacy, Naples, Italy;; 2University of Naples Federico II, Department of Molecular Medicine and Medical Biotechnology, Naples, Italy; 3University of Naples Federico II, Department of Chemical Sciences, Naples, Italy; email: lyferrar@unina.it 19. Seaweed as food: Ways to guarantee their quality.Pedro Monteiro 1, JoãoCotas 2, Adriana Leandro 2, Diana Pacheco 2, Artur Figueirinha 3,4, Gabriela Jorge Silva 1, Leonel Pereira 2, Ana M. M. Gonçalves 2,5,*; 1University of Coimbra, Faculty of Pharmacy and Center for Neurosciences and Cell Biology, Health Sciences Campus, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal; 2University of Coimbra, MARE – Marine and Environmental Sciences Centre, Department of Life Sciences, 3001-456 Coimbra, Portugal; 3University of Coimbra, LAQV, REQUIMTE, Faculty of Pharmacy of the University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal; 4University of Coimbra, Faculty of Pharmacy of University of Coimbra, 3000-548 Coimbra, Portugal; 5Department of Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal; *Corresponding author email: amgoncalves@uc.pt 20. Global trade of seaweed foods; Sara García-Poza1, Adriana Leandro1, João Cotas1, Tiago Morais2, Diana Pacheco1, Leonel Pereira1, João C. Marques1, Ana M. M. Gonçalves1,3,*; 1University of Coimbra, MARE – Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, 3000-456, Coimbra, Portugal; 2Lusalgae, Lda, Incubadora de Empresas da Figueira da Foz, Rua das Acácias N° 40-A, 3090-380 Figueira da Foz, Portugal; 3Department Glof Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal; *Corresponding author email: amgoncalves@uc.ptSeaweed based polymers for various commercial applications: An overview.Prof. Dr. Adriana N. Mauri, Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET CCT La Plata y Facultad de Ciencias Exactas, Universidad Nacional de La Plata, 47 y 116 S/N°, B1900JJ La Plata, Argentina.e-mail: anmauri@quimica.unlp.edu.ar;Prof. Yolanda Freile-Pelegrin, Departmento de Recursosdel Mar. CINVESTAV-IPN, Unidad Merida, Merida, Yucatan, Mexico. Email:yolanda.freile@cinvestav.mx TO INCLUDE SEAWEED RECEIPES TO INCLUDE NUTRITIONAL ASPECTS OF SEAWEED RECEIPES II PHARMACEUTICAL APPLICATIONS OF SEAWEEDS AND HEALTH BENEFITS: 21. Vitamin B12 sources and seaweeds; Fumio Watanabe and Tomohiro Bito; Department of Agricultural, Life, and Environmental Sciences, Faculty of Agriculture, Tottori University, Tottori 680-8553, Japan; E-mail address: watanabe@tottori-u.ac.jp, bito@tottori-u.ac.jp 22. Health properties of seaweeds;Conrad O. Perera* 1 , Anne D. Perera 2 and Mona Al-Zahrani1; *Corresponding author’s email: conradperera@gmail.com School of Chemical Sciences, Food Science Program, The University of Auckland, Private Bag 92019, Auckland, New Zealand 23. Pharmaceutical applications of Porphyra; Prof. Dr.Saurabh Bhatia, Amity University, Gurgaon, India; email:sbsaurabhbhatia@gmail.com;Prof. Ahmed Al-Harrasi, Professor of Organic Chemistry Vice Chancellor for Research, Graduate Studies and External Relations Chair Professor: Chair of Oman’s Medicinal Plants and Marine Natural Products; 24. Seaweeds as prospective marine resources for the development of bioactive pharmacophores and nutraceuticals; Dr. Kajal Chakraborty; Senior Scientist, Bioprospecting Section of Marine Biotechnology Division, Central Marine Fisheries Research Institute; Ernakulam North P.O., P.B. No. 1603, Cochin-682018, Kerala, India. E-mail: kajal.chakraborty@icar.gov.in; kajal_cmfri@yahoo.com 25. Research, development and commercial applications of seaweed derived fibrous materials Dr. Yimin Qin1,2; 1College of Material and Textile Engineering, Jiaxing University, Jiaxing 314001, Zhejiang Province, China; 2State Key Laboratory of Bioactive Seaweed Substances, Qingdao, China; email: yiminqin1965@126.com 26. Challenges and recent progress in seaweed polysaccharides for industrial purposes; Guilherme Augusto Colussea,b, Maria Eugênia Rabello Duarteb, Ranga Rao Ambatic, Gokare Aswathanarayana Ravishankard, Júlio Cesar de Carvalhoe, and Miguel Daniel Nosedab; aPostgraduate Program in Bioprocess Engineering and Biotechnology, Federal University of Paraná, PO BOX 19011, CEP 81531-990, Curitiba, Brazil. bBiochemistry and Molecular Biology Department, Federal University of Paraná. PO BOX 19046, CEP 81531-980, Curitiba, Brazil. cDepartment of Biotechnology, Vignan`s Foundation of Science, Technology and Research (Deemed to be University), Vadlamudi-522213, Andhra Pradesh, India. dC. D. Sagar Centre for Life Sciences, DayanandaSagar College of Engineering, DayanandaSagar Institutions, Kumaraswamy Layout, Bangalore-560078, Karnataka, India.Bioprocess Engineering and Biotechnology Department, Federal University of Paraná. PO BOX 19011, CEP 81531-990, Curitiba, Brazil. 27. Therapeutics properties of Seaweeds in Cardiovascular disease: an Overview; SuparnaRoy; Centre of Advanced Study in Marine Biology, Faculty of Marine Sciences, Annamalai University, Annamalai Nagar, Tamilnadu, India; Correspondence:roysuparnacasau@gmail.com; suparna09roy@gmail.com 28. Industrial potential of Seaweeds in Biomedical applications: Current trends and Future Prospects; Ratih Pangestuti1,2*, Puji Rahmadi1,2, Evi Amelia Siahaan1, IdhamSumarto Pratama1, and Yanuariska Putra1; 1Research and Development Division for Marine Bio-Industry, Indonesian Institute of Sciences (LIPI), West Nusa Tenggara 83552, Republic of Indonesia; 2Research Center for Oceanography, Indonesian Institute of Sciences (LIPI), Jakarta 14430 Republic of Indonesia; *Correspondence: pangestuti.ratih@gmail.com 29. Anti-Viral compounds from Seaweeds: An Overview, João Cotas 1, Diana Pacheco 1, Adriana Leandro 1, Ana M. M. Gonçalves 1,2, Leonel Pereira 1,*1 University of Coimbra, MARE – Marine and Environmental Sciences Centre (MARE), Department of Life Sciences, Calçada Martim de Freitas, 3000-456, Coimbra, Portugal.2 Department of Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal.*Corresponding author email: leonel@bot.uc.pt 30. Antiviral applications prospect of macroalgae; Maushmi S. Kumar*; SVKM’S NMIMS, ShobhabenPratapbhai Patel School of Pharmacy and Technology Management, V. L. Mehta Road, Vile Parle (west), Mumbai- 400056, India. 31. Chemical composition and phytopharmaceuticals: An overview of the Caulerpa and Cystoseira genera;Gonçalo P. Rosa1,2, Maria do Carmo Barreto2 Ana M. L. Seca1,2, Diana C. G. A. Pinto1; 1LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; goncalo.p.rosa@uac.pt; ana.ml.seca@uac.pt; diana@ua.pt; 2cE3c–Centre for Ecology, Evolution and Environmental Changes/ Azorean Biodiversity Group and Faculty of Sciences and Technology, University of Azores, 9500-321 Ponta Delgada, Portugal; maria.cr.barreto@uac.pt 32. Skin brightening with Seaweeds: Will it be a turning point in natural cosmeceutical market? Dr. AyseKose; Ege University Faculty of Engineering Department of Bioengineering, 35100, Bornova, Izmir, Turkey; e-mail : aykoseay@gmail.com

Read more less

Book SynopsisThis book gathers the latest advances, innovations and applications in the field of agricultural biotechnology, agro-food systems and forestry, as presented by leading international researchers and engineers at the 5th International Conference on Safety, Health and Welfare in Agriculture and Agro-food Systems (SHWA), held in Ragusa, Italy, on September 15-18, 2021. The papers cover a range of topics such as agricultural assistive technologies, machine milking, animal welfare, sustainable livestock farming, work organization and logistic in agro-food supply chain, agricultural instrumentation and equipment, safety and health in building, agriculture 4.0, automation, occupational health, precision farming, effect of landscapes on human health, environmental safety, rural health, agricultural machinery, ROPS, augmented reality and IoT, cyber security. The contributions included in the book were selected by means of a rigorous peer-review process, and offer an extensive and multidisciplinary overview of interesting solutions in the field of sustainable agriculture.

Read more less

Book SynopsisFood and agricultural by-products are leftovers or wastes from parts of foods, fruits, vegetables and animal sources which are obtained after processing. Agricultural by-products includes peels and rinds from citrus fruits, pineapple, mango, and banana. Other notable ones are pomace from apple, olive, red beet, and those from wine making. Also, whey from milk, straws, hulls, and brans from grains are among top agricultural by-products. These by-products often impact the environment and the social-economic sectors when they are disposed. But with the recent advances in biotechnology and scientific research, scientists have found usefulness in some of these byproducts as sources of valuable nutraceuticals, a term used to refer to chemical entities present in foods that has the propensity to impact health for disease prevention and treatment. This book entitled ‘Food and agricultural by-products as important source of valuable nutraceuticals’ presents detailed information about major agricultural byproducts that are rich in nutraceuticals. The nature and the type of nutraceuticals that they contains and their health promoting benefits were presented. The editors and chapter contributors are renowned experts from key institutions around the globe. This book will be useful to students, teachers, food chemists, nutritionists, nutritional biochemists, food biotechnologists among others. Key features Ø Highlights the health promotion benefits of nutraceuticals Ø Presents information on agrifood by-products as sources of nutraceuticals Ø Discusses functional nutraceuticals from peels, rinds, pomace, hull, bran etc Table of ContentsChapter 1: The Role of Nutraceuticals as Food and Medicine, Types and Sources Abhay Prakash Mishra, Neeti Srivastav, Anita Singh, Manisha Nigam, Raffaele Pezzani, Chukwuebuka Egbuna, Chukwuemelie Zedech Uche and Johra Khan abhaypharmachemhnbgu@gmail.com Chapter 2: Potato Peels as a Source of Nutraceutics Barbara Sawicka, Dominika Skiba, and Piotr Barbaś barbara.sawicka@up.lublin.pl Chapter 3: Red Beet Pomace as a Source of Nutraceuticals Muhammad Afzaal, Farhan Saeed, Aftab Ahmed, Muhammad Armghan Khalid, Fakhar Islam, Ali Ikram, Muzamal Hussain, Faisal Fareed, Waqas Anjum muhammadafzaal@gcuf.edu.pk Chapter 4: Mango Peels as a Source of Nutraceuticals Intan Soraya Che Sulaiman, Azham Mohamad and Isharudin Md. Isa chesoraya007@yahoo.com Chapter 5: Apple Pomace as a Source of Nutraceuticals Shahira M. Ezzat, Maha Salama, Dina El Kersh, Mohamed Salem shahira.ezzat@pharma.cu.edu.eg Chapter 6: Olive Pomace as a Source of Nutraceuticals Selma Hamimed and Abdelwaheb Chatti alma.hamimed@fsb.rnu.tn Chapter 7: Orange Peel as a Source of Nutraceuticals Anum Nazir, Nizwa Itrat, Aleena Shahid, Zain Mushtaq, Surajudeen Abiola Abdulrahman, Chukwuebuka Egbuna, Babatunde Oluwafemi Adetuyi, Johra Khan, Chukwuemelie Zedech Uche, Pere-Ebi Yabrade Toloyai Anum.Nazir@tuf.edu.pk Chapter 8: Pineapple Fruit Peels as a Source of Nutraceuticals O.C.U. Adumanya oadumanya@gmail.com Chapter 9: Jackfruit (Artocarpus heterophyllus Lam) Byproducts as a Source of Nutraceuticals Pass Chidiebere Chijindu passchijindu@gmail.com Chapter 10: Pawpaw Peels as a Source of Nutraceuticals Odoh Uchenna Estella, Chukwuma Micheal Onyegbunam, Chukwuebuka Egbuna, Theodora Mba, Peculiar Feenna Onyekere uchenna.odoh@unn.edu.ng Chapter 11: Nutritional and Nutraceutical Potentials of Residual Cakes from Seeds of Moringa (Moringa oleifera L.), Sacha Inchi (Plukenetia volubilis L.) and Hibiscus Flower (Hibiscus sabdariffa L.) after Oil Extraction Dairon Iglesias Guevara, Claudia Chávez Hernández, Sirley González Laime, Ariel Martínez García, Juan Abreu Payrol japayrol@gmail.com Chapter 12: Whey Protein from Milk as a Source of Nutraceuticals Chinaza Godswill Awuchi awuchichinaza@gmail.com Chapter 13: Corn Byproducts as a Source of Nutraceuticals Santwana Palai and Shyam Sundar Kesh palaisantwana@gmail.com Chapter 14: Sorghum Byproducts as a Source of Nutraceuticals Daniel Okwudili Nnamani, Pascal Chukwuemeka Aleke and Peculiar Feenna Onyekere peculiar.onyekere@unn.edu.ng Chapter 15: Rice Husk as a Source of Nutraceuticals Kirankumar Shivasharanappa, Jayashree V. Hanchinalmath, Sooraj Shivakumar, Sonal Kudva, Sathwik C. Jain, Manoj Girish, D. G. W. M. H. M. M. Wijekoon, Rhishika Dutta, T. Pramod, Sharangouda J. Patil kkwanegaon@gmail.com Chapter 16: Byproducts of Groundnut as Source of Nutraceuticals Neelma Munir, Maria Hasnain, Maria Hanif, Surajudeen Abiola Abdulrahman, Chukwuebuka Egbuna neelma.munir@yahoo.com Chapter 17: Banana Peel as a Source of Nutraceuticals Babatunde Oluwafemi Adetuyi, Adebanke E. Ogundipe, Olubanke Olujoke Ogunlana, Chukwuebuka Egbuna, Odoh Uchenna Estella, Abhay Prakash Mishra, Muhammad Akram, Raghu Ram Achar badetuyi@gmail.com

Read more less

Book SynopsisThis book focuses on Egypt as a representative example of emerging economies struggling to achieve their sustainable development goals (SDGs). The Egyptian government has launched Egypt’s Vision 2030 in line with the 2030 Agenda, also known as the Sustainable Development Strategy (SDS), which encompasses the economic, social and environmental dimensions of development. It is under the SDS that all development plans in Egypt are incorporated while at the same time being strongly guided by the SDGs. Aware of the principle of shared but differentiated responsibility, Egypt also recognizes that fundamental challenges remain, despite a strong willingness to achieve the SDGs. High birth rates, brain drain phenomena, water scarcity, migration, discrimination against women and girls, a growing informal sector and instability in neighboring states (especially Libya and Syria) are only some of the many hindrances to sustainable development.In order to address these challenges, Egypt relies heavily on the SDGs, which are aimed at transforming our world. Although there is an urgent need for a drastic change in the way we use the Earth, the question arises as to whether the SDGs are sufficient to facilitate such a transformation. This book explores the key environmentally related Sustainable Development Goals (SDGs) and offers a cutting-edge assessment of current progress with a view to reaching these objectives by 2030. The book highlights some of the key findings and ideas for how research may help achieve the 17 Sustainable Development Goals in enterprises. The book provides a useful framework that can help and aid the Egyptian government to assess the many goals and targets outlined in the 2030 Agenda. The analysis of Egypt can be used as a blueprint for other developing nations and globally in order to guide policy toward achieving the SDGs. Covering food security, water resilience, climate change, agronomics, rural life, environmental impact assessment as a tool for measuring the achievement of the goals, Egyptian education, the COVID-19 pandemic, cultural and societal dimensions, this book will be of great interest to students and scholars of sustainable development and climate change, as well as practitioners and policymakers involved in sustainable development and disaster management.Table of ContentsChapter 1. Introduction to “Insights into Egypt’s Strategy to Meet the Sustainable Development Goals and Agenda 2030: Researchers Contributions” (El-Sayed Ewis Omran).- Chapter 2. Overview of the Poverty, Food Security and Nutrition Situation in Egypt (Mona A. Outhman).- Chapter 3. Long-term control of desertification: Is organic farming superior to conventional? Soil and established arid cultivation practices at SEKEM, Egypt (Lorenz Huebner).- Chapter 4. The Effect of COVID-19 on the Egyptian Education System and the Role of Digitalization (Marwa Biltagy).- Chapter 5. Culture and Principles of Equity and Gender Equality as a Basis of Holistic Sustainable Development at SEKEM, Egypt (Lorenz Huebner).- Chapter 6. Integrated Hydrological Modeling and Geoinformatics for Harvesting and Simulating Mountain torrents on the Area Stretching between Port Sudan and Ras Bennas, Red Sea (El-Sayed E. Omran).- Chapter 7. Role of Green Energy in Sustainable Development in Egypt (Nadia M. Eshra).- Chapter 8. Resources of the Renewable Energy in Egypt (Nadia M. Eshra).- Chapter 9. Utilizing Renewable Energy as a means to Achieve SDGs (Raad H. S. Al-Jibouri).- Chapter 10. Economic Growth, Employment and Decent Work as a Sustainable Development Policy for all (Harb A. El. Hasseen El-bardisy).- Chapter 11. Proposed Guidelines For Planning Of Egyptian Fishing Ports (Mahmoud Sharaan).- Chapter 12. The Impact of Human-Induced in Mining Operations on the Increased Risk of Torrents in the Wadi Allaqi Basin (Mohamed E. Dandrawy).- Chapter 13. Climate Considerations in the Planning and Sustainability of Egyptian Cities (El-Sayed E. Omran).- Chapter 14. Life Under Lake Nasser: Water Quality As A Means to Achieving The Egypt's Agenda 2030 (El-Sayed E. Omran).- Chapter 15. Soil-Water Properties for Reduce Land Degradation Along the High Dam Lake, Egypt (El-Sayed E. Omran).- Chapter 16. Update, Conclusions, and Recommendations to “Egypt’s Strategy to Meet the Sustainable Development Goals and Agenda 2030” (El-Sayed E. Omran).

Read more less

Book SynopsisCoconut water, a naturally-canned tropical beverage, has been gaining popularity in recent years and has drawn the attention world over as a natural and nutritional wellness beverage. The research published thus far on coconut water has mainly focused on its specific uses, biochemical composition and health benefits as well as processing and preservation techniques and has been published mostly in journal articles. Only a few books covering a wide spectrum of coconut water for health and wellness are currently available. This work offers a comprehensive and fully updated overview of coconut water from processing techniques to value addition to safety to nutritional benefits and beyond. Coconut Water: Processing, Distribution & Nutritional Benefits provides in-depth details on all of the major processing techniques required to produce and maintain a quality product free of contamination and adulteration. The book covers the standards of coconut water production and distribution in various countries enabling the processors and exporters to manufacture and export for better revenue realization. The book also provides details of patents related to coconut water granted to researchers. Another important aspect of this work is comprehensive coverage on the various nutritional and health benefits of coconut water consumption as well as on the value addition (traditional and innovative products). In markets across the world, consumers of all ages have been turning to coconut water for its taste and nutritional benefits. This book will provide researchers, processors and exporters the comprehensive information needed to produce and market quality, nutritional coconut water for consumers. Table of ContentsChapter 1 Introduction1.1 Introduction 1.2 Stages of Development of Coconut Fruit 1.3 Harvesting and Handling of Coconut Fruit Chapter 2.Global Scenario of Coconut and Coconut Water 2.1 Global Market for Coconut Water Concentrate 2.2 Global Market for Packaged Coconut Water 2.3 Global Market for Organic Coconut Water 2.4 Coconut Water to Reduce Sugar in Fruit Juices 2.5 Country-wise Trend in Coconut Water Use Brazil United States of America Europe The United Kingdom France Spain Germany Italy The Netherlands Chapter 3 Tender Coconut Varieties 3.1 The Philippines 3.1.1 Makapuno Coconut 3.2 Thailand 3.2.1 The Aromatic Coconut 3.2.2 Nam Hom Coconut 3.2.3 Kelapa Pandan Wangi 3.3 Sri Lanka 3.3.1 The King Coconut 3.4 Indonesia 3.4.1 Wulung Coconut 3.4.2 Kebumen Entog Dwarf Coconut 3.5 India 3.5.1 Gangabondam Green Dwarf 3.5.2 Chowghat Orange Dwarf 3.5.3 Chowghat Green Dwarf 3.5.4 Kalparaksha 3.6 Malaysia 3.6.1 Malayan Dwarf Coconuts 3.7. Vietnam 3.7.1 Sap Coconut 3.8 Other Special Varieties/Preparations 3.8.1 Curd Coconut (CC) 3.8.2 Burnt Fruit/Roasted Coconut 3.8.3 Coconut in Bali Chapter 4 Composition, Properties and Reactions of Coconut Water 4.1 Composition 4.1.1 Amino Acids 4.1.2 Antimicrobial Peptides 4.1.3 Aromatic Compounds 4.1.4 Carbohydrates 4.1.5 Enzymes 4.1.6 Fat 4.1.7 Ketones 4.1.8 Electrolytes 4.1.9 Fluoride 4.1.10 Phytohormones Auxin Cytokinins 4.1.11 Polyphenols 4.1.12 Proteins 4.1.13 Sugars 4.1.14 Vitamins 4.1.15 Sulfites 4.1.16 Total Soluble Solids (TSS) 4.2 Properties and Reactions of Coconut Water 4.2.1 Flavour 4.2.2 Rancidity 4.2.3 Turbidity 4.2.4 Appearance/Colour 4.2.5 pH and acidity pH Acidity 4.2.6 Nucleic Acids, RNA 4.2.7 Instrumental Methods of Analysis Chapter 5 Processing of Coconut Water 5.1 Thermal Processing of Coconut Water 5.1.1 Microwave Processing of Coconut Water 5.1.2 Ohmic Heating 5.1.3 Pressure-Assisted Thermal Processing of Coconut Water 5.1.4 Spray Drying of Coconut Water 5.1.5 German Technology for Coconut Water Concentrate 5.1.6 Ultra-High Temperature Processing 5.1.7 Pasteurization of Coconut Water 5.2 Non-thermal Methods of Processing 5.2.1 Membrane Techniques in Coconut Water Processing 5.2.2 High Pressure Processing 5.2.3 Plasma Processing or Cold Plasma Processing 5.2.4 High Voltage Atmospheric Pressure Cold Plasma 5.2.5 Ultra Violet Irradiation 5.2.6 Ultrasound Processing 5.2.7 Ozonation 5.2.8 Pulsed Electric Field (Electroporation) 5.2.9 Pulsed Light Treatment 5.2.10 High Pressure Carbon Dioxide Processing 5.3 Other methods of Processing 5.3.1 Freeze Drying of Coconut Water 5.3.2 Hurdle Technology 5.3.3 Reverse Osmosis Processing 5.3.4 Carbonation of Coconut Water 5.3.5 Cold Sterilisation of Coconut Water 5.3.6 High Current Impulse Generator Treatment 5.3.7 Irradiation 5.3.8 Upgradation and Preservation of Mature Coconut Water (RRL Technology) 5.4 Minimal Processing of Tender Coconuts 5.5 Machineries used in Coconut Water 5.5.1 Tender nut Punch cum Splitter 5.5.2 Tender nut Trimming Machines 5.5.3 Cut Opening of Coconuts 5.5.4 De-husking Machines for Mature nuts 5.6 Thermophysical Properties of Coconut Water in Relation to Processing Chapter 6 Packing, Storage and Transport of Coconut Water 6.1 Packaging/ Bottling of Coconut Water 6.2 Packaged Tender Coconut Water 6.3 Storing of Fruits for Tender Coconut Water 6.3.1 Storing Coconut Fruits 6.3.2 Storage of Coconut Water 6.3.2.1 Storage of Tender Coconut Water 6.3.2.2 Storage of Mature Coconut Water 6.3.2.3 Storage Temperature of Coconut Water 6.3.3 Use of Additives and Shelf- life 6.3.3.1 Ascorbic Acid (Vitamin C) 6.3.3.2 Sodium Metabisulphite (SMB) 6.3.3.3 Nisin 6.3.3.4 Other Additives 6.3.4 Pink Discolouration of Coconut Water 6.4 Transporting Coconut Water 6.5 Trading of Tender Coconut Water Chapter 7 Standards of Coconut Water 7.1 The Codex Alimentarius Standard 7.2 Guyana National Bureau of Standards 7.3 European Fruit Juice Association 7.4 Jamaican Standard 7.5 Indian Standard 7.6 Philippine National Standard (PNS) 7.7 The CARICOM Regional Code of Practice for Packaged Natural Coconut Water 7.8 Thai Standard Chapter 8 Value addition in Coconut Water 8.1 Value added Products from Coconut Water 8.1.1 Coconut Water Beverages 8.1.2 Blended Beverages 8.1.3 Coconut Water as Rehydration Drink 8.1.4 Coconut Water as Sports Drink 8.1.5 Use of Coconut Water in Plant Biotechnology 8.1.6 Use of Coconut Water in Animal Biotechnology 8.1.7 Use of Powdered Coconut Water 8.1.8 Use of Coconut Water as a Biocatalyst 8.1.9 Coconut Water and Bio Products 8.1.10 Nata de coco from Mature Coconut Water 8.1.10.1 Properties of Nata de coco 8.1.10.2 Preparation Nata de coco 8.1.10.3 Drying of Nata de coco 8.1.10.4 Uses of Nata de coco a. Use in food b. Non-food uses c. Use in health aspects d. Use in Mask Preparation 8.1.11 Coconut Water Vinegar 8.1.11.1 Preparation of Coconut Vinegar 8.1.11.2 Quality Aspects 8.1.11.3 Uses of Coconut Water Vinegar 8.1.11.4 Health Benefits of Coconut Water Vinegar 8.1.11.5 Standards of Coconut Water Vinegar A. Sri Lanka Standard for Coconut Water Vinegar B. Philippine Food and Drug Administration recommended the Standard for Vinegar 8.1.11.6 Chinese Patent and Coconut Water Vinegar 8.2 Innovative Valued Added Products of Coconut Water 8.2.1 Coconut Lassi (Tender Coconut Beverage) 8.2.2 Coconut Honey (MCW Concentrate) 8.2.3 Coconut Spread from MCW Concentrate 8.2.4 Coconut Soufflé 8.2.5 Coconut Water Concentrate Powder 8.2.6 Freeze-Concentrated CW 8.2.7 Coconut Water Yoghurt 8.2.8 Coconut Sugar 8.2.9 Coconut Wine 8.2.10 Exopolysaccharides 8.2.11 Docosahexaenoic Acid 8.2.12 Probiotics and Coconut Water 8.2.13 Coconut Water Kefir 8.2.14 Coconut Water and Gama- Aminobutyric Acid 8.2.15 Microencapsulation of Coconut Water 8.2.16 Succinic Acid 8.2.17 Bacterial Cellulose 8.2.18 Carbon Dots 8.2.19 Mannosylerythritol Lipids 8.2.20 Dihydropyrimidinone 8.2.21 Coconut Water and Nanotechnology 8.2.22 Coconut Water and Protein Foods 8.2.23 Endophytic Bacteria 8.2.24 Protein 8.2.25 Coconut Water Solids 8.2.26 As Anti-corrosion 8.2.27 Coconut Water Coating 8.2.28 Snow Ball Tender Nut Chapter 9 Health Benefits of Coconut Water 9.1 Diabetes and Coconut Water 9.2 Glycemic Index of Coconut Sugar 9.3 Cardioprotective Activity of Coconut Water 9.4 Alzheimer's Disease 9.5 Coconut Water and Antioxidant 9.6 Anti-microbial Property of Coconut Water 9.7 Anticancer Effect of Coconut Water 9.8 Anti-inflammatory Effect of Coconut Water 9.9 Antidepressant Effect of Coconut Water 9.10 Blood Pressure and Coconut Water 9.11 Antihypertensive Effect of Coconut Water 9.12 Hepatoprotective Effect of Coconut Water 9.13 Coconut Water for treating Glaucoma and Cataract 9.14 Renal Protective Activity of Coconut Water 9.15 Osteoporosis and Coconut Water 9.16 Coconut Water and Reproductive Functions 9.17 Diarrhea and Coconut Water 9.18 Drug Toxicity and Coconut Water 9.19 Nicotine Toxicity and Coconut Water 9.20 Skin Care and Coconut Water 9.21 Coconut Water and Heavy Metal Toxicity Management a. Lead (Pb) b. Cadmium (Cd) c. Mercury (Hg) 9.22 Hyperprolactinemia and Coconut Water 9.23 Hypoglycemic Effect of Coconut Water 9.24 Wound Healing and Coconut Water 9.25 Hypovolemic Shock and Coconut Water 9.26 Sickle Cell Disease and Coconut Water 9.27 Peritoneal Lavage and Coconut Water 9.28 Intra Venous use of Coconut Water 9.29 Hypokalemia, Hyperkalemia and Coconut Water Hypokalemia Hyperkalemia 9.30 Management of Cholera using Coconut Water 9.31 Dengue Fever and Coconut Water 9.32 Coconut Water in Dental Care 9.33 Other Health Benefits of Coconut Water Alcohol treatment Antiulcer Heat stress Haemostasis Coconut Water and Hemoglobin Chapter 10 Contamination and Adulteration of Coconut Water 10.1 Contamination of Coconut Water 10.1.1 Microbial Contamination 10.1.2 Heavy Metal Contamination 10.1.3 Contamination by Pesticides 10.2 Adulteration of Coconut Water 11 Patents Granted on Coconut Water 11.1 Coconut Water11.2 Nata de coco11.3 Coconut Water Vinegar11.4 Machineries in Coconut Water Industry 12 Coconut Water- The Way Forward Index References

Read more less

Book SynopsisThis volume discusses the nutraceutical importance, production technologies, management and cultivation practices of underutilized vegetables, which can be described as those vegetable crops which are neither grown commercially on a large scale nor traded widely. While much of the crops addressed in the book are cultivated, traded and consumed at the local level, there are over 60 species of minor vegetables with high growth and yield potentials that are not cultivated to a large extent for greater populations. This work highlights the production technologies needed to grow these vegetables on a larger scale and under various adverse soil and climatic conditions, and their nutritional and medical benefits to assist with food security, health and poverty alleviation in rural areas. Production of underutilized vegetables is low, due to the unavailability of planting material, lack of awareness about the nutritional and medicinal importance among the farmers and inadequate information on the production techniques of these crops. In this context, there is an urgent need to take up a program on genetic resources exploration, management, utilization, and improvement of underutilized vegetable crops to ensure food and nutritional security. Readers will learn about these technologies and practices, while also learning about the unique properties and benefits of these underutilized vegetables. The book will be useful for academicians and researchers focusing on vegetable production and breeding, as well as farmers and sustainability scientists looking for underexplored sources of nutrition to benefit large rural populations.Table of Contents1-Underutilized vegetables introduction and identification.- 2-Production technology of underutilized crops of alliaceae family.- 3-Production technology of underutilized leguminous vegetables.- 4-Production technology of underutilized vegetables of araceae family.- 5-Production technology of underutilized cucurbitaceous.- 6-Production technology of underutilized vegetables of rutaceae family.- 7-Production technology of underutilized vegetables of dioscoreace family.- 8-Production technology of underutilized vegetables of Aizoaceae family.- 9-Production technology of underutilized vegetables of basellaceae family.- 10-Production technology of underutilized vegetables of labitae family.- 11-Production nology of underutilized vegetables of martynaceae family.- 12-Production technology of underutilized vegetables of solanaceae family.- 13-Production technology of underutilized vegetables of apiaceae family.- 14-Production technology of underutilized vegetables of brassicaceae family.- 15-Production technology of underutilized vegetables of chenopodiaceae family.- 16-Production technology of underutilized vegetables of compositae family.- 17-Production technology of underutilized vegetables of euphorbiaceae family.- 18-Production technology of underutilized vegetables of moringaceae family.- 19-Production technology of underutilized vegetables of polygonaceae family.- 20-Production technology of underutilized vegetables of moraceae family.- 21-Production technology of underutilized vegetables of onagraceae family.- 22-Production technology of underutilized vegetables of portulaceae family.- 23-Production technology of underutilized vegetables of cannaceae family.- 24-Production technology of underutilized vegetables of marantaceae family.- 25-Protected cultivation of underutilized vegetables.- 26-Seed production of underutilized vegetables.- 27-Integrated disease management of underutilized vegetables.- 28-Integrated pest management of underutilized vegetables.- 29-Underutelized vegetables are grown in the Hydroponic and aeroponic system.- 30-Sustainable production of underutilized vegetables.

Read more less

Book SynopsisThis Open Access book compiles the findings of the Scientific Group of the United Nations Food Systems Summit 2021 and its research partners. The Scientific Group was an independent group of 28 food systems scientists from all over the world with a mandate from the Deputy Secretary-General of the United Nations. The chapters provide science- and research-based, state-of-the-art, solution-oriented knowledge and evidence to inform the transformation of contemporary food systems in order to achieve more sustainable, equitable and resilient systems. Table of Contents1. Food systems: seven priorities to end hunger and protect the planet. by Joachim von Braun, Kaosar Afsana, Louise O. Fresco, Mohamed Hassan 2. Food system concepts and definitions for science and political action. by Joachim von Braun, Kaosar Afsana, Louise O. Fresco, Maximo Torero 3. Healthy diet – A Definition for the UN Food Systems Summit by Lynnette M Neufeld, Sheryl Hendriks, Marta Hugas. 4. Ensuring Access to Safe and Nutritious Food for All Through Transformation of Food Systems by Sheryl Hendriks, Jean François Soussana, Martin Cole et al. 5. Shift to Healthy and Sustainable Consumption Patterns by Mario Herrero, Marta Hugas, Uma Lele et al. 6. Fruits and Vegetables for Healthy Diets: Priorities for Food System Research and Action by Jody Harris, Bart de Steenhuijsen Piters, Stepha McMullin et.al. 7. Achieving Zero Hunger by 2030 – A Review of Quantitative Assessments of Synergies and Tradeoffs amongst the UN Sustainable Development Goals by Hugo Valin, Thomas Hertel, Benjamin Leon Bodirsky et al. 8. Advance Equitable Livelihoods by Lynnette M. Neufeld, Jikun Huang, Ousmane Badiane et al. 9. A Review of Evidence on Gender Equality, Women‘s Empowerment and Food Systems by Jemimah Njuki, Sarah Eissler, Hazel Malapit et al . 10. The Future of Small Farms: Innovations for Inclusive Transformation by Xinshen Diao, Thomas Reardon, Adam Kennedy. 11. Diversification for enhanced food systems resilience by Thomas W. Hertel, Ismahane Elouafi, Frank Ewert, Morakot Tanticharoen. 12. Addressing Food Crises in Violent Conflicts by Birgit Kemmerling, Conrad Schetter, Lars Wirkus. 13. The White/Wiphala Paper on Indigenous Peoples’ food systems by Members of Global-Hub and of the technical editorial committee. 14. Marginal areas and indigenous people – Priorities for research and action by Sayed Azam-Ali, Hayatullah Ahmadzai, Dhrupad Choudhury, et al. 15. Priorities for inclusive urban food system transformations in the Global South by Paule Moustier, Michelle Holdsworth, Dao The Anh, et al 16. Secondary Cities as Catalysts for Nutritious Diets in Low- And Middle-Income Countries by Kesso Gabrielle van Zutphen, Dominique Barjolle, Sophie van den Berg, et al. 17. Boost Nature Positive Production by Elizabeth Hodson, Urs Niggli, Kaoru Kitajima et al. 18. Pathways to Advance Agroecology for a Successful Transformation to Sustainable Food Systems by by Urs Niggli, Martijn Sonnevelt, Susanne Kummer. 19. A New Paradigm for Plant Nutrition by Achim Dobermann, Tom Bruulsema, Ismail Cakmak, et al 20. Livestock and Sustainable Food Systems: Status, Trends and Priority Actions by Mario Herrero, Daniel Mason-D’Croz, Philip K. Thornton et al. 21. The Vital Roles of Blue Foods in the Global Food System by Jim Leape, Fiorenza Micheli, Michelle Tigchelaar, et al. 22. Food System Innovations and Digital Technologies to Foster Productivity Growth and Rural Transformation by Rui Benfica, Judith Chambers, Jawoo Koo, et al. 23. Leveraging data, models & farming innovation to prevent, prepare for & manage pest incursions: Delivering a pest risk service for low-income countries by Taylor, B; Tonnang, HEZ; Beale, T; Holland, W; et al. 24. Food Systems Innovation Hubs in Low-and-Middle-Income Countries by Kalpana Beesabathuni, Sufia Askari, Madhavika Bajoria, et al. 25. A Whole Earth Approach to Nature Positive Food: Biodiversity and Agriculture by Fabrice A.J. DeClerck, Izabella Koziell, Tim Benton, et al. 26. Water for Food Systems and Nutrition by Claudia Ringler, Mure Agbonlahor, Kaleab Baye et al. 27. Climate Change and Food Systems by Alisher Mirzabaev, Lennart Olsson, Rachel Bezner Kerr et al. 28. Delivering climate change outcomes with agroecology in low- and middle-income countries: evidence and actions needed by Sieglinde Snapp, Yodit Kebede, Eva Wollenberg, et al. 29. Crop Diversity, its Conservation and Use for Better Food Systems. by Stefan Schmitz, Rodrigo Barrios, Hannes Dempewolf, et al 30. Safeguarding and using Fruit and Vegetable Biodiversity by Maarten van Zonneveld, Gayle M. Volk, M. Ehsan Dulloo, et al 31. Reduction of Food Loss and Waste – The Challenges and Conclusions for Actions Findings and Recommendations for Actions of an international Conference by the Pontifical Academy of Sciences with the Rockefeller Foundation by Joachim von Braun, Marcelo Sánchez Sorondo and Roy Steiner 32. The True Cost and True Price of Food by Sheryl Hendriks, Adrian de Groot Ruiz, Mario Herrero Acosta, et al. 33. Cost and Affordability of Preparing a Basic Meal around the World by William A. Masters, Elena M. Martinez, Friederike Greb, Anna Herforth, Sheryl L. Hendriks 34. The global cost of reaching a world without hunger: Investment costs and policy action opportunities. B. Chichaibelu, M. Bekchanov, J. von Braun and M. Torero 2021. 35. Financing SGD2 and Ending Hunger by Eugenio Díaz-Bonilla. 36. Trade and Sustainable Food Systems by Andrea Zimmermann and George Rapsomanikis 37. Policy options for food systems transformation in Africa – from the perspective of African universities and think tanks, by Fadi Abdelradi, Assefa Admassie, John Asafu Adjaye, et al. 38. The Role of Science, Technology, and Innovation for Transforming Food Systems in Africa by Sheryl L. Hendriks, Endashaw Bekele, Thameur Chaibi, et al. 39. The Role of Science, Technology and Innovation for Transforming Food Systems in Latin America and the Caribbean by Elizabeth Hodson de Jaramillo, Eduardo J. Trigo and Rosario Campos 40. The Role of Science, Technology, and Innovation for Transforming Food Systems in Asia by Paul J Moughan, Daniel A Chamovitz, S Ayyappan, et al 41. The Role of Science, Technology, and Innovation for Transforming Food Systems in Europe by Claudia Canales, Robin Fears 42. Transforming Chinese Food Systems for both Human and Planetary Health by Shenggen Fan, Jikun Huang, Fusuo Zhang, et al 43. Key Areas of the Agricultural Science Development in Russia in the Context of Global Trends and Challenges by Evgenia Serova, Nadezhda Orlova, Vladimir Popov, et al 44. Food System in India. Challenges, Performance and Promise by Ashok Gulati, Raj Paroda, Sanjiv Puri, et al. 45. The Role of Science, Technology and Innovation for Transforming Food Systems Globally by Robin Fears, Claudia Canales 46. The Bioeconomy and Food Systems Transformation by Eduardo Trigo, Hugo Chavarría, Carl Pray, et al. 47. In the Age of Pandemics, connecting Food Systems and Health: a Global One Health Approach by Gebbiena M. Bron, J. Joukje Siebenga, Louise O. Fresco. 48. How could science–policy interfaces boost food system transformation? by Etienne Hainzelin, Patrick Caron, Frank Place, et al 49. The Transition Steps Needed to Transform Our Food Systems by Patrick Webb, Derek J. Flynn, Niamh M. Kelly, et al.

Read more less

Book SynopsisThis book focuses on research that shows the importance of critical adult education for the spread of food sovereignty and agroecology to more people and places. It pays particular attention to the important role that learning, education and pedagogy can play in social transformation for food sovereignty and justice—an approach referred to broadly as “Learning for Transformation”. It reveals common dynamics and principles that critical education for food sovereignty share in different contexts. The book draws together 8 chapters that offer new critical insights about why, where, and how learning for transformation is being implemented,—and what next.Previously published in Agriculture and Human Values Volume 36, issue 3, September 2019Chapter “Transformative agroecology learning in Europe: building consciousness, skills and collective capacity for food sovereignty” is available open access under a Creative Commons Attribution 4.0 International License via link.springer.com.Table of ContentsIntroduction to the symposium on critical adult education in food movements: learning for transformation in and beyond food movements—the why, where, how and the what next?.- Transformative agroecology learning in Europe: building consciousness, skills and collective capacity for food sovereignty.- Farming for change: developing a participatory curriculum on agroecology, nutrition, climate change and social equity in Malawi and Tanzania.- Multi-actor networks and innovation niches: university training for local Agroecological Dynamization.- What’s wrong with permaculture design courses? Brazilian lessons for agroecological movement-building in Canada.- Teaching the territory: agroecological pedagogy and popular movements.- Food sovereignty education across the Americas: multiple origins, converging movements.- Images of work, images of defiance: engaging migrant farm worker voice through community-based arts.

Read more less

Book SynopsisMedicinal and aromatic crops (MACs) are high-value crops since the natural products obtained from them are low-volume high-value commodities that have numerous applications in various sectors such as the food, beverage, food supplement, flavor and fragrance, perfumery and cosmetics, pharmaceutical and aromatherapy industries. In addition, the plant biomass is used in the production of teas and medical applications in traditional and also modern medicines. MACs are important mainly because they contain plant secondary metabolites such as essential oils, alkaloids, glygosides, saponins, tannins, vitamins and other bioactives. Plant secondary metabolites are differentiated from plant primary metabolites of photosynthesis and respiration since they are directly involved in growth and development of plants. Some MACs are used as spices and culinary herbs since they contain mainly essential oils, and are used as tonic to the digestive system, appetite modification and other systems and may facilitate nutrient uptake and utilization from various foods. A significant amount of MACs and their natural products have also demonstrated antimicrobial, antifungal and bactericidal activity and significant antioxidant capacity. In the past, MACs and their natural products have been used as a source for various medicines, in food and beverage production and in aroma products. Essentials of Medicinal and Aromatic Crops summarizes the current knowledge on medicinal and aromatic crops, including the agronomical practices of important MACs and their products, their beneficial effects and utilization of MAP and their products. The chapters provide a comprehensive guide to the most important and used medicinal and aromatic crops and their use in functional foods, nutraceuticals and as bioactives against various ailments, providing researchers, teachers, chemists, food scientists, agronomists and agroecologists in academia, industry and government a fully up to date singular source on this important topic. Table of ContentsChapter 1: Tissue Culture of Medicinal Plants Isha Fatima, Muhammad Akram, Hamid Mukhtar, Umar Farooq Gohar, Zahoor Ahmad Sajid, Uzma Hameed Chapter 2: Mentha Muhammad Akram, Muhammad Tayyab Akhtar, Fatima Akram, Umar Farooq Gohar Chapter 3: Amla Sadia Javed, Tooba Nasim, Muhammad Zia-Ul-Haq Chapter 4: Belladonna Sadia Javed, Asmara Ahmad, Muhammad Sajid Hamid Akash, Kanwal Rehman, Arwa A. AL-Huqail  Chapter 5: Babchi Muhammad Azeem, Sadia Javed, Arwa A. AL-Huqail Chapter 6: Ashwagandha Sadia Javed, Ayesha Nazir, Arwa A. AL-Huqail Chapter 7: Cowhage Sana Aslam, Ayesha Rafiq, Matloob Ahmad, Syed Ali Raza Naqvi, Arwa A. AL-Huqail Chapter 8: Costus Sana Aslam, Matloob Ahmad, Salma Shahid, Ameer Fawad Zahoor, Arwa A. AL-Huqail Chapter 9: Coleus Sana Aslam, Matloob Ahmad, Maryam Shahid, Syed Ali Raza Naqvi, Arwa A. AL-Huqail Chapter 10: Cinchona Sana Aslam, Tooba Jabeen, Matloob Ahmad, Arwa A. AL-Huqail Chapter 11: Patchouli Muhammad Umar Ijaz, Ali Akbar, Sana Inam, Asma Ashraf, Muhammad Riaz Chapter 12: Black pepper Muhammad Umar Ijaz, Muhammad Faisal Hayat, Asma Ashraf, Ishrat Rahman Chapter 13: Wild Marigold Hammad Majeed, Tehreema Iftikhar, Syeda Shehwar Zahra, Muhammad Waheed,Mubashir Niaz, Samar Bashir, Faizah Altaf, Arwa A. AL-Huqail Chapter 14: Vanilla Tehreema Iftikhar, Hammad Majeed, Muhammad Waheed,Syeda Shehwar Zahra, Mubashir Niaz, Arwa A. AL-Huqail Chapter 15: Tuberose Tehreema Iftikhar, Hammad Majeed, Muhammad Waheed,Syeda Shehwar Zahra, Mubashir Niaz, Bushra Bilal,Muhammad Riaz Chapter 16: Thyme Tehreema Iftikhar, Hammad Majeed, Syeda Shehwar Zahra, Muhammad Waheed, Mubashir Niaz, Naheed Bano Chapter 17: Onion Sara Zafar, Nazia Aslam, Abida Kausar, Shagufta Perveen, Muhammad Riaz Chapter 18: Garlic Sara Zafar, Nazia Aslam, Shagufta Perveen, Naeem Iqbal, Muhammad Zia-Ul-Haq Chapter 19: Fennel Sara Zafar, Muhammad Kamran Khan, Shagufta Perveen, Muhammad Iqbal,Arwa A. AL-Huqail Chapter 20: Henbane Sara Zafar, Khalid Sultan, Shagufta Perveen, Abida Parveen, Naeem Iqbal, Umar Farooq Gohar Chapter 21: Holy Thistle Shagufta Perveen, Khalid Sultan, Abida Parveen, Sara Zafar, Naeem Iqbal, Arwa A. AL-Huqail Chapter 22: Guggul Khalid Sultan, Shagufta Perveen, Sara Zafar, Abida Parveen, Naeem Iqbal, Arwa A. AL-Huqail Chapter 23: Glory Lily Khalid Sultan, Shagufta Perveen, Sara Zafar, Abida Parveen, Naeem Iqbal, Muhammad Riaz Chapter 24: Aniseed Huma Umbreen, Razia Noreen, Mahr Un Nisa, Umar Farooq Gohar Chapter 25: Sacred Basil Huma Umbreen, Kainat Khalid, Aqsa Khalid, Razia Noreen, Romina Alina Marc  Chapter 26: Khus Sadia Zafar, Inam Mehdi Khan, Muhammad Muddasar, Rehman Iqbal, Umar Farooq Gohar Chapter 27: Isabgol Zainab Maqbool, Zubaida Yousaf, Arusa Aftab, Zainab Shahzadi, Umar Farooq Gohar Chapter 28: Kalonji Zainab Shahzadi, Zubaida Yousaf, Arusa Aftab, Mehwish Riaz, Shadma Wahab Chapter 29: Licorice Zainab Maqbool, Mahnoor Amir, Arifa Zereen , Ghufrana Abid, Shadma Wahab Chapter 30: Brahmi Hina Qaiser, Roheena Abdullah, Mehwish Iqtedar, Afshan Kaleem, Bayan Hussein Sajer Chapter 31: Buckwheat Hina Qaiser, Roheena Abdullah, Afshan Kaleem, Mehwish Iqtedar, Bayan Hussein Sajer Chapter 32: Tianma Laiba Ahmed, Maham Saeed, Khaqan Zia, Sahar Nazeer, Ayoub Rashid Ch., Shahzad Sharif, Saima Muzammil Chapter 33: Chili pepper Sahar Nazeer, Tayyaba Tur Rehman Afzal, Sana, Maham Saeed, Shahzad Sharif, Muhammad Zia-Ul-Haq Chapter 34: Kewda Amna Rana, Shagufta Kamal, Ismat Bibi, Saima Rehman, Maryam Rehman, Muhammad Zia-Ul-Haq Chapter 35: Jasmine Sheeza Shoukat, Shagufta Kamal, Ismat Bibi, Naheed Akhter, Saima Rehman, Mohammad Khalid Chapter 36: Opium poppy Muhammad Tahir Hayat, Uzma Hameed, Muhammad Zia-Ul-Haq Chapter 37: Lavender Hammad Salahudin, Shagufta Kamal, Naheed Akhter, Ismat Bibi, Kanwal Rehman, Muhammad Sajid Hamid Akash, Umar Farooq Gohar Chapter 38: Tulsi Abida Parveen, Shagufta Perveen, Farah Naz, Mobeen Amara Hassan, Muhammad Riaz Chapter 39: Chamomile Abida Parveen, Shagufta Perveen, Farah Naz, Mobeen Ahmad, Mohammad Khalid Chapter 40:Bhumyamalaki Misbah Hameed, Hafiza Nasreen Aslam, Romina Alina Marc,Marius Irimie Chapter 41: Moringa Shahzeena Arshad, Bazghah Sajjad, Arusa Aftab , Zubaida Yousaf, Modhi O. Alotaibi Chapter 42: Saffron Sana Javed , Samina Hanif, Arusa Aftab , Zubaida Yousaf, Marius Moga Chapter 43: Barbados Adeeba Mushtaq, Nayyab Naeem, Zubaida Yousaf, Arusa Aftab, Modhi O. Alotaibi Chapter 44: Tea Rabia Sabri, Mahwish Hussain, Shadma Wahab, Muhammad Zia-Ul-Haq Chapter 45: Celery Mahwish Hussain, Rabia Sabri, Muhammad Riaz, Muhammad Zia-Ul-Haq Chapter 46: Dioscorea Muhammad Zulqurnain Haider, Asia Shaheen, Saqib Mahmood, Aisha Tariq, Hira Rafique, Umar Farooq Gohar

Read more less

Book SynopsisBasic Statistics for data collection and treatment.- Sampling.- statistic for food product and process development .- statistical process control.- Statistic for sensory science.- Statistic for analytical methods

Read more less

Book SynopsisOrganic nanomaterials and their synthesis.- Characteristics, composition, and structure of organic nanomaterials.- Mechanical Properties of Organic Nanomaterials for Food Packaging.- Organic- Based Nanomaterials and their use in Food Packaging.- Cellulose based nanomaterials for food packaging: Opportunities and challenges.- Starch-based nanomaterials for food packaging.- Chitosan-based nanomaterials for food packaging.- Proteins-based nanomaterials for food packaging.- Conjugated organic nanomaterials.- Nano-Emulsions for Edible Coating.- Safety and Regulatory Issues of Organic Nanomaterial.

Read more less

Book SynopsisTraditional foods of the the world: Regional specificities and their impact on the health and nutrition of ethnic communities.- Food and Medicine: Defining the boundaries and prospects for the future.- Food therapy: Origin, history and future prospects.- Fermented foods for traditional healing against metabolic diseases.- Ethnomedicinal plants of the Himalaya: From food to medicine.- Prebiotics and Probiotics: Enriching the gut microbiota and applications in addressing gastro-intestinal diseases.- Underutilized fruits and vegetables: Source of nutrient-rich phytochemicals and future prospects.- Scope of wild and lesser-known mushrooms for human health.- Dietary and medicinal benefits of edible algae.- Ethnobotanical and ethnomedicinal knowledge of spices and condiments.- Functional Foods: History, scope and future prospects.- Young cereal grains: The emerging nutraceuticals.- Nutritional benefits of underutilized millets and orphan crops.- Pickling: The art to preserve and enrich the health benefits of raw food products.- Cooking methods and their implications in the preservation of food nutrients and health benefits.- Traditional fermented beverages and their health benefits.- Therapeutic benefits of tea and effect of tea processing on health.- Biofortification using nutritionally rich traditional foods: A new dimension in food security.- Traditional animal-based food products and their relevance in providing nutritional security.- Traditional foods for festivity: Linking food diversity with socio-cultural aspects.- Safety and functionality of traditional foods: Challenges and remedies.

Read more less

Book SynopsisThe Ice Cream Industry.- Composition and Formulations.- Mix Ingredients.- Flavoring and Coloring Materials.- Calculation of Ice Cream Mixes.- Mix Processing and Properties.- Freezing and Refrigeration.- Packaging, Hardening and Shipping.- Ice Cream Structure.- Shelf Life.- Soft-Frozen Dairy Desserts.- Novelty Products and Ice Cream Cakes.- Formulations for Specialty Products.- Non-Dairy Frozen Desserts.- Hygienic Considerations for Equipment and Facilities.- Microbiological Quality and Safety; Cleaning and Sanitizing Practices.- Analyzing Frozen Desserts.- Entrepreneurship, Retailing, Store Operations.

Read more less

Book SynopsisChapter 1: Ozone: Physical and Chemical Properties.- Chapter 2: Application of Ozone Technology in the Grain Processing.- Chapter 3: Ozone applications for fruits and vegetables.- Chapter 4: Ozone applications in Meat Processing and sea foods.

Read more less

Book SynopsisIntroduction to Pumpkin Seed.- Health Benefits of Pumpkin Seeds.- Pumpkin Seed Protein.- Pumpkin Seed Oil.- Pumpkin Seed Fibre.- Antioxidant Properties of Pumpkin Seeds.- Food Product Development from Pumpkin Seed.

Read more less

Book SynopsisSection A: Introduction.- History and Origin of Pasta.- Global market scenario: Socio-economic opportunities and challenges.- Technology of pasta making.- Equipment and machinery involved in pasta processing., Quality characteristics of pasta., Section B: Nutritional Valorization of Pasta.- Gluten free pasta.- Protein enriched pasta.- Fibre enriched pasta.- Micro-nutrient fortified pasta.- Antioxidant rich pasta.- Section C: Technological Interventions.- Hydrocolloids as potential additives.- Modified flours as additives.- Three Dimensional (3D) Printed Pasta.- Ready to eat/Instant Pasta.- Section D: Quality Control and Project Profile.- Quality management and shelf life of Pasta.- Project profile and cost analysis of Pasta.

Read more less

Book Synopsis

Read more less

Book SynopsisIntroduction.- 1.Overview of the book's purpose and Objectives.- 2. Exploring the growing interest in meat substitutes and their role in addressing sustainability and health concerns.- 3. The importance of scientific research in understanding the impact of meat substitutes on global health outcomes.- Understanding Meat Substitutes.- 1. Definition and classification of meat substitutes.- 2. Exploring various types of meat substitutes, including plant-based, cultured, and novel protein sources.- 3. The science behind creating realistic textures, flavors, and nutritional profiles in meat substitutes.- Environmental Impact of Meat Substitutes.- 1. Comparative analysis of the environmental footprint of meat substitutes versus traditional meat production.- 2. Assessing the potential benefits of meat substitutes in reducing greenhouse gas emissions, land use, and water consumption.- 3. Exploration of sustainable sourcing, production methods, and packaging considerations in the meat substitute industry.- Nutritional Composition and Health Implications.- 1. Nutritional profile comparison between meat substitutes and traditional meats.- 2. Examining the health benefits and risks associated with meat substitutes.- 3. The role of meat substitutes in addressing chronic diseases, promoting weight management, and improving overall health outcomes.- Scientific Advances in Meat Substitute Technologies.- 1. Exploration of cutting-edge scientific innovations in meat substitute production.- 2. Cellular agriculture and the potential for cultured meat production.- 3. Novel protein sources, such as algae, fungi, and insects, and their viability as meat substitutes.- Culinary Applications and Consumer Acceptance.- 1. Showcasing the versatility of meat substitutes in various cuisines and recipes.- 2. Factors influencing consumer acceptance and adoption of meat substitutes.- 3. Addressing taste, texture, and sensory aspects crucial for successful diet integration.- Meat Substitutes and Global Health.- 1. Analyzing the potential impact of meat substitutes on global health outcomes.- 2. Addressing the role of meat substitutes in food security and nutrition.- 3. Discussing the implications for sustainable diets, social equity, and food justice.- Regulatory and Policy Considerations.- 1. Overview of current regulations and labelling requirements for meat substitutes.- 2. Addressing the challenges and opportunities for policy development in promoting sustainable meat substitutes.- 3. Stakeholder engagement and collaboration for the future of meat substitutes.- Future Directions and Outlook.- 1. Speculating on the future advancements and trends in meat substitute technologies.- 2. Anticipating the impact of meat substitutes on the global food system and human health.- 3. Call to action for policymakers, industry stakeholders, and individuals to embrace sustainable meat substitutes for a healthier and more sustainable future.- Conclusion.- 1. Recap of key findings and takeaways.- 2. Summary of the scientific understanding of meat substitutes and their potential impact on global health.- 3. The transformative power of meat substitutes in shaping sustainable diets and a more environmentally conscious world.- Appendix: Additional Resources.- 1. Recommended books, articles, documentaries, websites, and organizations related to meat substitutes, sustainability, and global health.- 2. Glossary of terms and acronyms.

Read more less

Book Synopsis1. Introduction to Biotechnology in Food Processing.- 2. Nutritional Enhancement: Beyond the Basics.- 3. Flavor Engineering: Crafting the Perfect Taste.- 4. Food Safety and Preservation: Innovations for a Safer Tomorrow.- 5. Consumer Perception and Acceptance: Navigating the Challenges.- 6. Development of Functional Foods using Biotechnological Approaches.- 7. Biotechnological Innovations in Fermented Traditional Beverages.- 8. Biotechnological Revolutions in Bakery Processing.- 9. Biotechnological Advancesin Milk Processing.- 10. Biotechnological modernisation in Meat and Meat Products.- 11. Biotechnological Advancements in Seafood Processing.- 12. Biotechnological Innovations in Packaging and Sensors in Food Processing.- 13. Biotechnological Precision in Agriculture and Food Traceability.- 14. Biotechnology in Quality Analysisand Sensory Evaluation.- 15. Biotechnological Horizons in Food Processing: Future Perspectives and Challenges.

Read more less

Book SynopsisIntroduction to Nanoencapsulation.- Fundamentals of Bioactive Compounds.- Challenges in effective delivery and utilization of bioactive compounds.- Nanoencapsulation Techniques.- Valorization of Nanoencapsulated Bioactive Compounds.- Characterization and Evaluation of Nanoencapsulated Systems.- Regulatory Considerations and Safety Assessment of Nanoencapsulated Bioactive Compounds.- Scale-up and Manufacturing Processes for Nanoencapsulated Products.- Emerging Trends and Future Directions in Nanoencapsulation Research.- Economic and Market Perspectives of Nanoencapsulated Bioactive Compounds.- Case Studies: Commercial Successes and Industry Applications of nanoencapsulation.- Ethical, Environmental, and Social Implications of Nanoencapsulation Technologies.

Read more less

Book SynopsisThis book provides updated information about applications of ion chromatography (IC) in food science, such as food quality control, food authentication and analysis of residues in certain food products. Among liquid chromatography methods, IC can be considered one of the most valuable analytical tools, an advantageous environmentally friendly technique able to provide a convenient determination of various analytes such as anions, cations, organic acids, carbohydrates, amines, amino acids, aminoglycosides, proteins, peptides, etc. Recent developments such as in-line eluent generation systems, capillary IC and combustion IC, are also described. The book is intended to serve as an organized resource for students, researchers and food analysts, but can be a relevant support for researchers from related fields. It highlights that IC can be even more powerful and effi cient when more complex equipment is available, while proper knowledge empowers the user to obtain relevant data from this.

Read more less

Book SynopsisNanotechnology is increasingly being utilized within the food industry to create innovative products with new or improved properties. This book introduces the history of nanotechnology applications in the food industry. It then discusses the key physicochemical and structural characteristics of the different kinds of nanoparticles found in foods, as well as showing how these characteristics lead to their unique functional attributes. Applications of nanotechnology in the food and agricultural industries are then covered, including the creation of nanopesticides, nanofertilizers, nutrient delivery systems, functional ingredients, smart packaging materials, nanofilters, and sensors, as well as for the conversion of waste materials into value-added products. Finally, the potential toxicity of both organic and inorganic nanoparticles found in foods is critically assessed. The author is a Distinguished Professor of food science who uses physics, chemistry, and biology to improve the quality, safety, and healthiness of foods. He has published over a thousand scientific articles and numerous books in this area and is currently the most highly cited food scientist in the world. He has won numerous awards for his scientific achievements. The aim of this book is to provide scientists and technologists with an understanding of the basic principles of nanotechnology and how they can be used in the food and agricultural industry to improve the quality, sustainability, safety, and healthiness of our foods.

Read more less

Book SynopsisFood Science and Technology: Fundamentals and Innovation presents the aspects of microbiology, chemistry, nutrition, and process engineering required for the successful selection, preservation, processing, packaging, and distribution of quality food. It is a valuable resource for researchers and students in food science & technology and food industry professionals and entrepreneurs. There are two new chapters in the 2nd Ed. COVID-19 and food supply chain as well as climate-smart food science.

Read more less

Book SynopsisThe Springer Handbook of Odor is the definitive guide to all aspects related to the study of smell and their impact on human life. For the first time, this handbook aligns the senso-chemo-analytical characterization of everyday smells encountered by mankind, with the elucidation of perceptual, hedonic, behavioral and physiological responses of humans to such odors. From birth onwards we learn to interact with our environment using our sense of smell. Moreover, evolutionary processes have engendered a multi-faceted communication that is supported – even dominated – by olfaction. This compilation examines the responses of humans to odors at different stages of life, thereby building a foundation for a widely overseen area of research with broader ramifications for human life. The expert international authors and editor align aspects, concepts, methodologies and perspectives from a broad range of different disciplines related to the science of smell. These include chemistry, physiology, psychology, material sciences, technology but also disciplines related to linguistics, culture, art and design.This handbook, edited by an internationally renowned aroma scientist with the support of an outstanding team of over 60 authors, is an authoritative reference for researchers in the field of odors both in academia and in industry and is also a useful reference for newcomers to the area.Trade Review“This book should be in all libraries of laboratories operating in the field of odors, since it is addressed not only to specialists who would like to extend their knowledge to other aspects of the science of odor but also to PhD students at the beginning of their research studies who have to enter this field as well as to those who need to tackle specific topics.” (Carlo Bicchi, Analytical and Bioanalytical Chemistry, August, 2017)Table of Contents

Read more less

Book SynopsisDas erfolgreiche und bewährte Standardwerk von H.-D. Belitz, W. Grosch und P. Schieberle: Studenten der Lebensmittelchemie und benachbarter Fachgebiete schätzen es als Lehrbuch, Praktiker in Industrie, Forschung und bei Überwachungsbehörden als Nachschlagewerk. Die gründlich überarbeitete und ergänzte 6. Auflage (u.a. Kontaminanten, phenolische Verbindungen, alkoholische Getränke, BSE-Nachweis) trägt aktuellen Entwicklungen Rechnung, ohne den Gesamtumfang wesentlich zu verändern. Die Autoren arbeiten die Zusammenhänge zwischen den makroskopischen Eigenschaften von Lebensmitteln und den Strukturen und Reaktionen der Inhaltsstoffe heraus.Trade ReviewAus den Rezenzionen zur 6. Auflage: "Das große Lehrbuch. … Die Spannbreite des 1.100 Seiten starken Lehrbuchs ist enorm. … Last but not least finden sich hier die für den Lebensmittelchemiker unentbehrlichen warenkundlichen Informationen. Fazit: ein rundum überzeugendes Großlehrbuch." (http://www.buchkatalog.de/kod-bin/isuche.cgi) "Umfassendes, handbuchartiges Lehrbuch für Chemiker und Ingenieure in Studium und Praxis. Wurde gegenüber der Vorauflage ... um ca. 60 Seiten erweitert ... und aktualisiert, auch in den Literaturangaben. Nach wie vor ein wichtiges Grundlagenwerk. Ein Kauf dieser Ausgabe ist zu empfehlen …" (Pleuß, in: ekz-Informationsdienst Einkaufszentrale für öffentliche Bibliotheken, 2008, Issue 8) "Dieses Buch informiert sehr detailliert und perfekt strukturiert … Jedes Kapitel … ist in einer sehr verständlichen Art und Weise formuliert und ermöglicht Spaß am Lesen, durch immer wieder auftretende Auflockerungen zwischen den Texten. Durch die klaren Aufteilungen und … Graphiken kann das Buch … auf farbige Darstellungen gut verzichten. Auch die vielen chemischen Formeln und Informationstabellen tragen sehr zum Verständnis bei … ‘Das Lehrbuch der Lebensmittelchemie‘ ist ein zuverlässiges und detailliertes Nachschlagewerk, was dem Studenten den gesamten Stoff für Prüfungen aller Art systematisch darstellt." (in: KVV - Kommentiertes Vorleseverzeichnis, 2008/2009, S. 23) "Ein ‘altes‘ Standardwerk in aktueller Version! Die 6. Auflage ist gründlich überarbeitet und bietet Oecotropholog/-innen in Beruf und Studium reiche lebensmitteltechnologische Nachschlagemöglichkeiten. ... Die Kapitel über Kontaminationen (u. a. Acrylamid), Functional Food, Lebensmittelallergien sind deutlich überarbeitet bzw. neu hinzugekommen und runden das Werk ab. ... Die Neuauflage empfiehlt sich für alle Kolleg/innen, die ein kompaktes - aber dennoch aussagekräftiges - lebensmitteltechnologisches und lebensmittelchemisches Nachschlagewerk im Arbeitsalltag schnell zur Hand haben müssen." (Christiane Schäfer, in: Ernährungs-Umschau, August/2009, Vol. 56, Issue 8, S. 483) “... ein rundum überzeugendes Großlehrbuch. ... Entsprechend der klassischen Systematik werden zunächst die Lebensmittelinhaltsstoffe behandelt ... Nicht nur deren Eigenschaften, auch Gewinnung, Verarbeitung oder Zubereitung werden dargestellt Danach folgt ein zweiter Zugang über wichtige Lebensmittelgruppen. Exotischere lnhaltsstoffe wurder ebenfalls in diesem zweiten Teil untergebracht …“ (www.buchkatalog.de) “... das Buch enthält praktisch alles was für die Lebensmittelchemie wichtig ist. Außerdem ist das Inhaltsverzeichnis weit gefächert und das Stichwortverzeichnis vorbildlich. ... Das Buch ist einzigartig hinsichtlich Aufbau, Ausführlichkeit und Lesbarkeit. Man kann das Werk durchaus auch Studierenden empfehlen ... ein wichtiges Nachschlagewerk zum Vertiefen von Schwerpunkten. Für alle ist es ein Handbuch für das spätere Berufsleben, ganz gleich auf welchem Gebiet der Lebensmittelkunde oder Ernährung man tätig ist.“(Prof. Dr. Helmut.Erbersdobler, in: Ernährung & Medizin, June/2010, Issue 2, S. 98)Table of ContentsWasser.- Aminosäuren, Peptide, Proteine.- Enzyme.- Lipide.- Kohlenhydrate.- Aromastoffe.- Vitamine.- Mineralstoffe.- Zusatzstoffe.- Kontamination von Lebensmitteln.- Milch und Milchprodukte.- Eier.- Fleisch.- Fische, Wale, Krusten-, Schalen- und Weichtiere.- Speisefette und Speiseöle.- Getreide und Getreideprodukte.- Hülsenfrüchte.- Gemüse und Gemüseprodukte.- Obst und Obstprodukte.- Zucker, Zuckeralkohole und Honig.- Alkoholische Getränke.- Kaffee, Tee, Kakao.- Gewürze, Speisesalz, Essig.- Trinkwasser, Mineral- und Tafelwasser.

Read more less

Book SynopsisDas Buch liefert einen aktuellen, übersichtlichen und in der Praxis anwendbaren Überblick im Bereich der deskriptiven Lebensmittelsensorik. Die Autorinnen haben ein Nachschlagewerk erstellt, das bei der Evaluierung und Entwicklung von Lebensmitteln unverzichtbar ist. Es liefert in übersichtlichen Tabellen und praktischen Beschreibungen eine einheitliche Sprachgebung für Lebensmittel gegliedert in Produktgruppen und ist sowohl für Forscher als auch für in der Industrie Tätige beim Erforschen von Lebensmitteln ein wertvolles Lexikon. Die Erstellung einer solchen Datenbank für den deutschsprachigen Raum ist ein wichtiger Beitrag zur verbesserten Kommunikation auf dem Gebiet der Sensorik.Table of ContentsSensorische Deskriptoren und ihre Translation.- Sensorische Attribute inklusive Definitionen.

Read more less

Book Synopsis

Read more less

Book SynopsisBei der Analyse von Lebensmitteln stellen sich zu Beginn stets die gleichen Fragen: Was soll wie, wann und warum untersucht werden und was bedeuten die Ergebnisse? Entlang dieser Fragestellungen liefert dieses Lehrbuch einen praxisorientierten Leitfaden, der sämtliche Themengebiete der Lebensmittelanalytik umfasst und systematisch wiedergibt. Hierdurch gelingt die zielorientierte Navigation durch das Analysenlabyrinth und das erfolgreiche Auffinden der richtigen Methode zur Ermittlung von Major- und Minorkomponenten eines Lebensmittels sowie von Zusatzstoffen, Kontaminanten, Prozesskontaminanten und Biotoxinen. Authentizitäts- und Herkunftsprüfungen werden somit ermöglicht.In vier übergeordnete Teile gegliedert, enthält dieses Standardwerk unter anderem: Umfassendes Hintergrundwissen zur Untersuchung von Lebensmitteln Methodische Grundlagen mit zugrundeliegenden Reaktionen Geprüfte Arbeitsanweisungen zur Anwendung zahlreicher Methoden Informationen zur Aus- und Bewertung der Ergebnisse Tipps und Tricks für die Laborpraxis Studierende der Lebensmittelchemie, Lebensmitteltechnologie und Ernährungswissenschaften sowie anderer Life Sciences profitieren von diesem anwendungsorientierten Buch. Professionals im Kontext von Lebensmittelsicherheit, Qualitätsmanagement sowie Forschung und Entwicklung in den verschiedenen lebensmittelwissenschaftlichen Einrichtungen von Hochschulen, Wirtschaft, Behörden und Handelslaboren finden ein modernes Arbeits- und Nachschlagewerk auf dem Höhepunkt seiner Zeit. Trade Review“… ein umfassendes Standardwerk über die theoretischen Grundlagen der Analytik, neben altbewährten nasschemischen Methoden werden neueste Analysenmethoden mit einer Vielzahl von Abbildungen und Auswertungstabellen in vier Buchabschnitten und 21 Kapiteln klar und verständlich präsentiert. … eine wichtige Informationsquelle für Studierende und Lehrende ...” (Elke Anklam, in: Lebensmittelchemie, Jg. 76, Heft 1, 2022) “... es gibt kein vergleichbares Werk, vor allem nicht in deutscher Sprache. ... ein exzellentes Rüstzeug für Studierende, Lehrpersonal und im Labor Praktizierende.” (Dr. Elke Anklam, in: Deutsche Lebensmittel-Rundschau, Jg. 118, Januar 2022) “Studierende der Lebensmittelchemie und Lebensmitteltechnologie sowie Ernährungswissenschaften, Professoren und Lehrkräfte, Lebensmittelkontrolleure und Laborpersonal bekommen mit der neuen 7. Auflage der Lebensmittelanalytik den modernsten und praxisorientierten Leitfaden zur Unterstützung der komplexen Analyse von vielmals noch komplexeren Lebensmitteln. ... ein exzellentes Rüstzeug für Studierende, Lehrpersonal und im Labor Praktizierende ...” (Dr. Elke Anklam, in: Deutsche Lebensmittel-Rundschau, Jg. 118, Januar 2022)Table of ContentsProömium.- Autoren.- Sicherheitshinweise.- Teil I: Grundlagen.- 1 Strategien zur Untersuchung von Lebensmitteln.- 2 Methodenkategorien.- Teil II: Qualität im Labor.- 3 Beurteilung von Methoden und Messergebnissen.- 4 Qualitätsmanagement im Labor.- Teil III: 5 Instrumentelle Techniken in der Lebensmittelanalytik.- 5 Chromatographie.- 6 Massenspektrometrie.- 7 Kopplungstechniken.- 8 Spektrometrie.- 9 Polarographie.- 10 Enzymatische Analyse.- 11 Elektrophorese.- 12 Immunchemische Verfahren.- 13 Molekularbiologische Verfahren.- Teil IV: 1 Untersuchung von Lebensmitteln.- 14 Allgemeine Parameter.- 15 Fette, Fettbegleitstoffe.- 16 Aminosäuren, Peptide, Proteine, Nucleinsäuren.- 17 Kohlenhydrate.- 18 Spezielle Inhaltsstoffe.- 19 Zusatzstoffe.- 20 Unerwünschte Stoffe, Kontaminanten, Prozesskontaminanten.- 21 Authentizität.- Anhang.- Sachverzeichnis.

Read more less

Book SynopsisI Lebensmittel  Mittel zum Leben.- Lebensmittelkompetenz.- Lebensmittel und Ernährung.- II Lebensmittelinhaltsstoffe.- Wasser.- Vitamine.- Mineralstoffe.- Enzyme.- Lipide.- Kohlenhydrate.- Aminosäuren, Peptide, Proteine und Nucleinsäuren.- III Lebensmittelerhaltung und Lebensmittelzusatzstoffe.- Lebensmittelkonservierung.- Zusatzstoffe.- IV Aromastoffe in Lebensmitteln.- Aromabildung.- V Kontaminanten in Lebensmitteln.- Umweltkontaminanten.- Migrationskontaminanten.- Manipulationskontaminanten.- Prozesskontaminanten.- VI Rückstände in Lebensmitteln.- Pflanzenschutzmittel.- Tierbehandlungsmittel.- VII Biotoxine in Lebensmitteln.- Mykotoxine.- Biogene Amine.- Phytotoxine.- Bakterientoxine.- Marine Biotoxine.- VIII Lebensmittelallergien und Lebensmittelallergene.- Unverträglichkeitsreaktionen/Allergien.- IX Lebensmittel.- Speisefette/Speiseöle und fettbasierte Lebensmittel.- Protein

Read more less

Book SynopsisWie beeinflussen Lebensmittelkomponenten und -inhaltsstoffe die Immunantwort? Welche Rolle spielt das Mikrobiom des Darms bei der Entstehung von Erkrankungen? Kann die Funktion des Immunsystems durch eine bestimmte Ernährungsweise positiv stimuliert werden? Dieses farbige, gut zu lesende Lehrbuch diskutiert auf einem aktuellen Niveau die Einflüsse von Lebensmittelinhaltsstoffen auf die biochemisch-, zellulär-regulatorischen und genetischen Abläufe der gesamten Immunabwehr. Schwierige Sachverhalte werden durch Leitfragen und Definitionsboxen verständlich vermittelt. Exemplarisch dargestellte Krankheitsbilder zeigen Anwendungsmöglichkeiten für funktionale Lebensmittel auf. Exkurse geben technologische, rechtliche und ethische Einblicke in die Entwicklung von Supplementen, Nutraceuticals und Healthfood.Pointierte Zusammenfassungen, Wirkstoffauflistungen und ein Fachbegriffglossar zeichnen dieses Lehrbuch auch als Referenz- und Nachschlagewerk aus. Besonders hervorzuheben sind zudem über 30 kurze Lehrvideos, in denen zelluläre und molekulare Interaktionen animiert erläutert werden. Dieses Lehrbuch spricht alle Studierenden und Berufstätigen an, die sich mit Ernährung und Gesundheit beschäftigen.Table of ContentsGrundlagen: Grundprinzipien des Immunsystems.- Die Immunbarriere: Einfluss von Lebensmittelkomponenten auf die Darmbarriere.- Die Abwehrreaktion des angeborenen Immunsystems: Einflüsse von Lebensmittelkomponenten auf die frühe Phase der Immunantwort.- Die adaptive Abwehrreaktion: physiologisches und pathologisches Stimulationspotenzial von Lebensmittelkomponenten in der antigenspezifischen Immunantwort.- Einfluss von Mikro- und Makronährstoffen auf die klonale Phase der adaptiven Immunantwort.- Begrenzung und Beendigung der Immunantwort: Einflüsse von Lebensmittelkomponenten auf die Herabregulation und Beendigung der immunologischen Abwehrreaktion.- Immungenetik: Einflüsse von Lebensmittelkomponenten auf die Expression immunrelevanter Gene.- Antworten zu den Fragen.- Anhang.- Glossar.- Index.

Read more less

Book SynopsisThis text introduces the reader to the crop known as banana, including its origin and distribution, as well as the various types cultivated throughout the country and their characteristics. It then delves into the international and domestic trade of bananas, as well as the methods by which the fruit is consumed in different parts of the world. The latter half of the text focuses specifically on the nutritive and therapeutic values of bananas, followed by a comprehensive examination of the post-harvest aspects of banana cultivation over the course of seven sections, incorporating all the latest scientific developments. Finally, the text concludes with a discussion of the processing and value-added applications of bananas, including the utilization of waste and by-products. The reader will find this information to be comprehensive and relevant to post-harvest banana and plantain cultivation.

Read more less

Book SynopsisThe most recent edition of this publication consists of 16 chapters, including 10 appendices. A total of 42 scientists from seven Institutes, State Agricultural Universities, and two organizations have contributed to the third revised edition. The presence of a variety of vegetables, fruits, tubers, and ornamentals at a village market serves as evidence of the advancement in the science and art of horticulture. Furthermore, many educated youth are now pursuing horticulture as a profession. The inclusion of basic sciences such as physiology, biochemistry, molecular biology and biotechnology, bioinformatics, and economics has enhanced our understanding of horticultural crops. The third edition also features five chapters on floriculture and landscaping, information on newly released varieties of all horticulture crops, color photographs, and updated data and references.

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less