Search results for ""Author Cesarettin Alasalvar""

Handbook of Functional Beverages and Human Health provides potential applications and new developments in functional beverages, nutraceuticals, and health foods. In addition to serving as a reference manual, it summarizes the current state of knowledge in key research areas and contains novel ideas for future research and development. Additionally, it provides an easy-to-read text suitable for teaching senior undergraduate and postgraduate students in the relevant areas.The book is divided into seven major sections: Section I covers market trends, global regulations, flavor challenges, chemistry, and health with specific reference to cancer chemoprevention and the prevention of postprandial metabolic stress due to consumption of functional beverages. Section II, by far the largest part of the book, has 39 chapters on the most popular fruit juices (apple juice, lemon juice, pomegranate juice, watermelon juice, etc.). Section III reports on herbal and vegetable juices (carrot juice, Chinese medicinal herbs and root-based beverages, tomato juice, and vegetable-containing juices).Section IV details caffeinated beverages, including different varieties of tea (green, black, oolong, and herbal teas), coffee (coffee and beverages from green coffee beans), and cocoa and chocolate. Section V is on dairy and soy beverages, while Section VI is on alcoholic beverages (wine) and water (maple water). Finally, Section VII describes fermented (kefir, koumiss, and ayran) and fortified functional beverages (applications of plant sterols and stanols in functional beverages, beverages fortified with omega-3 fatty acids, dietary fiber, minerals and vitamins, probiotics and prebiotics in functional beverages, functional beverages in weight management, fortified sport drinks, and peptide-enriched functional beverages).

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Traditionally perceived as a high-fat, high-calorie food best avoided or consumed only in moderation, tree nuts have come into their own. Recent epidemiological and clinical studies provide evidence that frequent nut consumption is associated with favorable plasma lipid profiles, reduced risk of coronary heart disease, certain types of cancer, stroke, atherosclerosis, type-2 diabetes, inflammation, and several other chronic diseases. Drawing on contributions from experts based in industry and academia Tree Nuts: Composition, Phytochemicals, and Health discusses the results of state-of-the-art research on different aspects of tree nut compositions, phytochemicals, and their health effects. Explore New Research on Health Effects of Tree NutsThe book examines popular tree nuts, together with chestnut and heart nut, and describes each one’s compositional and lipid characteristics, phytochemicals, and health effects. It also briefly examines the chemical composition of acorn nut, beech nut, coconut, and hickory. The volume provides a comprehensive assessment of allergens and anti-aflatoxigenic activity of phytochemicals, and sphingolipids and health benefits of tree nuts as well as their flavor and volatile compounds. The contributors include coverage of the bioactives and phytochemicals of tree nut by-productswhen the information is available.Complete, Comprehensive, and Up-to-Date CoverageWith its distinguished, international panel of contributors and expert editorial guidance, this book provides coverage that is both comprehensive and authoritative. The information presented is an excellent starting point for further research into the uses, processing, and marketing of tree nuts and tree nut by-products.

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Non-communicable diseases, such as cardiovascular disease, cancer, diabetes, obesity, and hypertension, represent the cause of 60% of all deaths around the globe. With proper diet and natural dietary antioxidant supplements, these diseases can be prevented by up to 40% according to the British Nutrition Foundation. This book provides a comprehensive overview of the literature on the health benefits of natural dietary antioxidant supplements. It presents state-of-the-art research and information as well as the global regulations, labelling, and health claims of natural dietary antioxidant supplements. Written by expert authors, the wealth of research is arranged by disease type rather than by supplement type making it much more useful to the reader. Filling a gap in the literature, the book is aimed at researchers and professionals working in food chemistry, nutrition, and health benefits.

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The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the world. The current global focus on the connection between diet and health drives growth in the industry and offers commercial opportunities on a number of fronts. There is great interest in the beneficial effects of marine functional compounds such as omega-3 polyunsaturated fatty acids. Seafoods are well-known as low calorie foods, and research continues into the nutritional effects on, for example, obesity and heart disease. In addition, by-products of marine food processing can be used in nutraceutical applications. This book is a resource for those interested in the latest advances in the science and technology of seafood quality and safety as well as new developments in the nutritional effects and applications of marine foods. It includes chapters on the practical evaluation of seafood quality; novel approaches in preservation techniques; flavour chemistry and analysis; textural quality and measurement; packaging; the control of food-borne pathogens and seafood toxins. New research on the health-related aspects of marine food intake are covered, as well as the use of seafoods as sources of bioactives and nutraceuticals. The book is directed at scientists and technologists in academia, government laboratories and the seafood industries, including quality managers, processors and sensory scientists.

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