Download or read book Bioenhancement and Fortification of Foods for a Healthy Diet written by Octavio Paredes-López and published by CRC Press. This book was released on 2022-08-08 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bioenhancements of cereal and dairy compositions can play an important role in healthy diets. The latest addition to the new Food Biotechnology and Engineering series, Bioenhancement and Fortification of Foods for a Healthy Diet covers the technological and nutritional aspects of the compositions of cereals, dairy products, vegetables, and fruits. The book demonstrates real developments in food technology and reviews current knowledge in the biotechnological processing and bioenhancement of food. Key Features: Promotes the use of iron-containing nanoadditive in bakery and confectionary Explains the use of food additives for enrichment of butter mixtures Covers the use of artichoke powder and buckwheat bran in diabetic bakery products Describes the use of milk proteins in the technology of bakery products Proposes the use of spice compositions for sour milk products Organized in five parts, Bioenhancement and Fortification of Foods for a Healthy Diet addresses bakery and confectionery products, technologies for cereals enhancement, technologies for dairy products enhancement, food supplements, and finally, new technology processes. The book is an aide to food scientists and engineers contributing to the development of high-quality food products. Also available in the Food Biotechnology and Engineering series: Volatile Compounds Formation in Specialty Beverages, edited by Felipe Richter Reis and Caroline Mongruel Eleutério dos Santos (ISBN: 9780367631901) Native Crops in Latin America: Biochemical, Processing, and Nutraceutical Aspects, edited by Ritva Repo-Carrasco-Valencia and Mabel C. Tomás (ISBN: 9780367531409) For a complete list of books in this series, please visit our website at: https://www.routledge.com/Food-Biotechnology-and-Engineering/book-series/CRCFOOBIOENG
Download or read book Bioconversion of Wastes to Value added Products written by Olena Stabnikova and published by CRC Press. This book was released on 2023-08-17 with total page 385 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bioconversion of agricultural and industrial wastes into useful products plays an important role both in the economy and in the prevention of environmental pollution. This book presents technological approaches to the biotransformation of different wastes into valuable products and demonstrates developments in the field of organic waste disposal. Organized in four parts, Bioconversion of Wastes to Value-added Products addresses the bioconversion of wastes to (a) new food products, (b) energy; (c) biotechnological products, and (d) describes the construction of biosensors for food control. Features: • Covers the use of different food waste to enrich meat, dairy, bakery, and confectionery products • Presents new technologies for utilization of wastes from the meat, dairy, and wine industries, among others • Promotes bioconversion of agricultural wastes into energy such as hydrogen or biogas • Proposes the use of industrial wastes to produce exopolysaccharides using bacteria or macromycetes • Describes design, construction and testing of biosensors for food control The book is an aid to scientists and engineers contributing to manufacturing of useful products from non-recyclable wastes, as well as the creation of environmentally friendly technologies that protect the environment from potential contaminants.
Download or read book Starch and Starchy Food Products written by Luis A. Bello-Pérez and published by CRC Press. This book was released on 2022-09-20 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: Starch is one of the main staples in human food, its consumption having both positive and negative aspects. The exploration and exploitation of starches from alternative botanical sources has been increasing recently due to interest in the economic and social development of tropical and sub-tropical regional economies and in support of sustainability. The book reviews existing research on various aspects of starch, including physicochemical, nutritional and functional properties, plus applications in addition to foods. Emphasis is on the various physical and chemical modifications, which are aimed at improving the properties and applicability of starch. Key Features Analyzes the state of the art of the scientific and technological problems associated with starch Describes various applications of starch in foods Provides a broad view on the field of starch and starchy foods
Download or read book Handbook of Food Fortification and Health written by Victor R. Preedy and published by Springer Science & Business Media. This book was released on 2013-07-04 with total page 467 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 2 represents a multidisciplinary approach to food fortification. This book aims to disseminate important material pertaining to the fortification of foods from strategic initiatives to public health applications. Optimal nutritional intake is an essential component of health and wellbeing. Unfortunately situations arise on a local or national scale when nutrient supply or intake is deemed to be suboptimal. As a consequence, ill health occurs affecting individual organs or causing premature death. In terms of public health, malnutrition due to micronutrient deficiency can be quite profound imposing economic and social burdens on individuals and whole communities. This comprehensive text examines the broad spectrum of food fortification in all its manifestations. Coverage includes sections on definitions of fortifications, fortified foods, beverages and nutrients, fortifications with micronutrients, biofortification, impact on individuals, public health concepts and issues, and selective methods and food chemistry. Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 2 is an indispensable text designed for nutritionists, dietitians, clinicians and health related professionals.
Download or read book Handbook of Food Fortification and Health written by Victor R. Preedy and published by Springer Science & Business Media. This book was released on 2013-07-04 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 1 represents a multidisciplinary approach to food fortification. This book aims to disseminate important material pertaining to the fortification of foods from strategic initiatives to public health applications. Optimal nutritional intake is an essential component of health and wellbeing. Unfortunately situations arise on a local or national scale when nutrient supply or intake is deemed to be suboptimal. As a consequence, ill health occurs affecting individual organs or causing premature death. In terms of public health, malnutrition due to micronutrient deficiency can be quite profound imposing economic and social burdens on individuals and whole communities. This comprehensive text examines the broad spectrum of food fortification in all its manifestations. Coverage includes sections on definitions of fortifications, fortified foods, beverages and nutrients, fortifications with micronutrients, biofortification, impact on individuals, public health concepts and issues, and selective methods and food chemistry. Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 1 is an indispensable text designed for nutritionists, dietitians, clinicians and health related professionals.
Download or read book Latin American Seeds written by Claudia M. Haros and published by CRC Press. This book was released on 2023-05-02 with total page 465 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the last few years, the Latin-American seeds have gained increased importance (also due to the increased demand for gluten-free foods). Worldwide demand for Latin-American seeds and grains has risen in a high proportion. In parallel, seeds and grains' research from this region in all relevant fields has been intensified. Latin-American Seeds: Agronomic, Processing and Health Aspects summarizes the recent research on Latin-American crops regarding agronomic and botanical characteristics, composition, structure, use, production, technology, and impact on human health. Latin-American cultivars studied here are included in the groups of cereals, pseudo-cereals, oilseeds, and legumes that are used in a great variety of innovative and traditional foods. The main crops that are covered in this book are Latin-American maize (Zea mays), amaranth (Amaranthus spp), quinoa (Chenopodium spp), kañiwa (Chenopodium pallidicaule), chia (Salvia hispanica), sacha inchi (Plukenetia volubilis) and legumes such as black turtle and common beans (Phaseolus vulgaris) and tarwi (Lupinus mutabilis). Key Features: Contains updated information about recent research works on Latin-American crops Includes a variety of Latin-American plant species that are used in a great variety of innovative and traditional foods Addresses a wide range of topics related to agronomy, plant physiology, and nutritional and technological properties, processing, fractionation and development of new products for human health
Download or read book Food Fortification and Supplementation written by Peter Berry Ottaway and published by Elsevier. This book was released on 2008-03-31 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fortified foods and food supplements remain popular with today’s health-conscious consumers and the range of bioactives added to food is increasing. This collection provides a comprehensive summary of the technology of food fortification and supplementation and associated safety and regulatory aspects. The first part covers methods of fortifying foods, not only with vitamins and minerals but also with other nutraceuticals such as polyphenols and polyunsaturated fatty acids. It also includes a discussion of the stability of vitamins in fortified foods and supplements. The second part contains chapters on the analysis of vitamins, fatty acids and other nutraceuticals, as well as a chapter on assessing the bioavailability of nutraceuticals. It concludes with a discussion of regulation and legislation affecting fortified foods and supplements and a chapter on the safety of vitamins and minerals added to foods. Food fortification and supplementation presents current research from leading innovators from around the world. It is an important reference for those working in the food industry. Provides a comprehensive summary of the technology of food fortification Examines associated safety and regulatory aspects Covers methods for fortifying foods with vitamins and minerals and other nutraceuticals
Download or read book Advances in Plant Biotechnology written by Alma Angélica Del Villar-Martínez and published by CRC Press. This book was released on 2023-08-31 with total page 279 pages. Available in PDF, EPUB and Kindle. Book excerpt: The goal of Advances in Plant Biotechnology is to integrate the most recent knowledge on tissue culture, secondary metabolites production under controlled conditions, scaling up to produce them at bioreactor level, and their industrial applications. The biosynthetic pathways and the factors that affect them and the accumulation of metabolites, including metabolomics in medicinal plants, are key components as well. Several extraction and encapsulation technological procedures are reviewed. The structure and function of metabolites from selected commercial crops are reported in detail. Finally, items of paramount importance, such as bioavailability and stability of metabolites in pharma and food products are deeply analyzed. Key Features: Strategies for obtaining selected metabolites through in vitro culture Application of biotechnological and bioengineering principles to the management of plant metabolites Description of the encapsulation of selected metabolites Bioavailability and stability of metabolites in pharma, food, and industrial sectors This book is mainly addressed to research scientists, technical staff, and private and public organizations involved in plant biotechnology and in its processing industries. Last, but not least, students at all levels and postdoctoral researchers have received special attention from all editors and authors in this publication.
Download or read book Native Crops in Latin America written by Ritva Repo-Carrasco-Valencia and published by CRC Press. This book was released on 2022-04-11 with total page 345 pages. Available in PDF, EPUB and Kindle. Book excerpt: Functional foods improve health and can reduce the risk of different diseases. In this sense, a variety of bioactive compounds present in functional foods are able to modulate inflammatory responses or exhibit interesting bioactivities such as antihypertensive, antioxidants, anticancer, antimicrobials, anticariogenics, among others. There is a revalorization and mounting characterization on ancient grain crops of Latin America such as chia, amaranth, quinoa, Andean lupin, sacha inchi. This area also posseses a huge variety of native fruits such as camu camu, goldenberry, lucuma, which have health-promoting compounds. Native Crops in Latin America: Biochemical, Processing, and Nutraceutical Aspects explores recent investigations related to the potential use of the native crops as sources of bioactive compounds (proteins, hydrolysates, peptides, antioxidants, essential lipids, dietary fiber, pre- and probiotics) and as ingredients in functional foods. Key Features: Contributes to increasing knowledge of Latin American crops Contains information of various native crops and nutraceutical potentiality Discusses characterization of their by-products Explores revaluation and food application for enrichment food matrices This book contains recent findings impacting research in subjects such as cardiovascular and gastrointestinal systems, gut microbiota, delivery systems, product development, and gastronomy. Such information on Latin American crops may significantly influence the well-being, health, and nutrition of consumers. This will be a useful resource for food scientists, food technologists, nutritionists, ingredient manufacturers, and health care professionals, and relevent knowledge for any University’s Food Science department. Also available in the Food Biotechnology and Engineering series: Volatile Compounds Formation in Specialty Beverages, edited by Felipe Richter Reis and Caroline Mongruel Eleutério dos Santos (ISBN: 9780367631901) For a complete list of books in this series, please visit our website at: https://www.routledge.com/Food-Biotechnology-and-Engineering/book-series/CRCFOOBIOENG
Download or read book Handbook of Food Fortification and Health written by and published by . This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 2 represents a multidisciplinary approach to food fortification. This book aims to disseminate important material pertaining to the fortification of foods from strategic initiatives to public health applications. Optimal nutritional intake is an essential component of health and wellbeing. Unfortunately situations arise on a local or national scale when nutrient supply or intake is deemed to be suboptimal. As a consequence, ill health occurs affecting individual organs or causing premature death. In terms of public health, malnutrition due to micronutrient deficiency can be quite profound imposing economic and social burdens on individuals and whole communities. This comprehensive text examines the broad spectrum of food fortification in all its manifestations. Coverage includes sections on definitions of fortifications, fortified foods, beverages and nutrients, fortifications with micronutrients, biofortification, impact on individuals, public health concepts and issues, and selective methods and food chemistry. Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 2 is an indispensable text designed for nutritionists, dietitians, clinicians and health related professionals.
Download or read book Food Fortification written by Khalid Bashir and published by CRC Press. This book was released on 2024-06-10 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt: In a world that is constantly evolving, our understanding of nutrition and its impact on human health has grown exponentially. Food, once merely a source of sustenance, is now recognized as a powerful tool for improving public health and well-being. Organized into four sections, Food Fortification: Trends and Technologies presents a comprehensive exploration of food fortification—from its historical roots to its modern applications. Part I introduces the concept of food fortification as a potential strategy for the control of micronutrient malnutrition and the role of micronutrients in human health, recommended dietary allowance, and source. It also details the deficiency, prevalence, populations under risk, and factors contributing to micronutrient deficiency. Part II summarizes the prevalence, causes, and consequences of vitamin deficiencies. It lays a framework for national and international fortification programs. In addition, it provides information about case studies, the impact of fortification on food textural and sensory properties, as well as challenges with currently used fortification methods. Part III provides technical information on various minerals that can be used to fortify foods, including their chemistry, absorption, metabolism, and biological role. It also reviews their applications in specific food vehicles. Part IV describes the key steps involved in food bioactive fortification. This section also deals with the fortification of multigrain flour and challenges associated with PUFA fortification. It also highlights the important roles of encapsulation on bioavailability, with examples of fortification in dairy, egg, bakery, confectionery, and other products. This book delves into the critical realm of fortifying our food supply to address the complex nutritional challenge and is a tribute to the progress that has been made in food fortification over the past few decades, as well as a call to action for the work that still lies ahead.
Download or read book Functional Food written by María Chávarri Hueda and published by BoD – Books on Demand. This book was released on 2017-08-02 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, the concern of society about how food influences the health status of people has increased. Consumers are increasingly aware that food can prevent the development of certain diseases, so in recent years, the food industry is developing new, healthier products taking into account aspects such as trans fats, lower caloric intake, less salt, etc. However, there are bioactive compounds that can improve the beneficial effect of these foods and go beyond the nutritional value. This book provides information on impact of bioactive ingredients (vitamins, antioxidants, compounds of the pulses, etc.) on nutrition through food, how functional foods can prevent disease, and tools to evaluate the effects of bioactive ingredients, functional foods, and diet.
Download or read book Food Fortification written by Mark Lawrence and published by Oxford University Press. This book was released on 2013-01-03 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Fortification critically analyses mandatory food fortification as a technology for protecting and promoting public health through presenting the findings from research investigation into three topical case studies.
Download or read book Native Crops in Latin America written by Ritva Repo-Carrasco-Valencia and published by . This book was released on 2022 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: "Recently, there has been notable growth in interest in ancient Latin American crops, such as chia, amaranth, quinoa, and Andean lupin. This book reports research related to the use of these crops as sources of bioactive compounds (proteins, hydrolysates, peptides, antioxidants, pre- and probiotics) and as ingredients in functional foods"--
Download or read book Cardamom Elettaria cardamomum Production Processing and Properties written by Mohamed Fawzy Ramadan and published by Springer Nature. This book was released on with total page 307 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cumulated Index Medicus written by and published by . This book was released on 1999 with total page 1848 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Transhumanist Movement written by Francesco Paolo Adorno and published by Springer Nature. This book was released on 2021-11-02 with total page 237 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book is published as part of the "PRIN 2017 The Dark side of the Law". This volume analyzes the theoretical underpinnings of the academic transhumanism movement, beginning with the relationship between anthropology and technique. The author focuses on the question of immortality, which can be considered the core of transhumanism. The true depth of immortality will be discussed, through which and how many transformations could be produced in order to change our society, which is basically shaped by and for human mortal beings, in a society composed by immortal persons. Some writers have written about what a future populated with immortals might look like, which is far removed from both the bright future painted by transhumanists and from the disappearance of humanity feared by bioconservatives.