Food Science and Technology

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Pomegranate: Botany, Postharvest Treatment, Biochemical Composition and Health Effects

Food and Beverage Consumption and Health, Food Science and Technology, Chemistry
$205.00

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The pomegranate is a beloved plant and fruit that has been used in ancient times. The raw fruit, juice, peels and flowers were used as medicines. The botany, genetics, cultivation and postharvest treatment of pomegranates are discussed, along with the production of juices and extracts. Previously published reports on the biochemical composition of each part…
Lifestyles Related to Eating Habits in Ready Meal Consumption: Comparative Study between São Paulo and Rome

Food and Beverage Consumption and Health, Food Science and Technology, Chemistry
$69.00

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In the last ten years the ready meals market has had considerable growth with an average of 4.0% in value and 3.0% in volume per year. Several factors have contributed to this growth. The changes in the lifestyle of individuals in the Western world have increased the demand for convenience in the preparation of meals.…
Pectin: Chemical Properties, Uses and Health Benefits

Food Science and Technology, Food Science and Technology, Chemistry
$255.00

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Pectins are biopolymers with multiple applications because of their structural diversity and complexity. Although pectins from different sources have some common structural characteristics, many aspects of the common structure change according to the species and the physiological stage of the plant. Moreover, the application of pectin is determined by its chemical features, including galacturonic acid…
Grapes: Production, Phenolic Composition and Potential Biomedical Effects

Food Science and Technology, Special Topics, Agriculture, Science and Technology
$250.00

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Grapes (Vitis spp.) are economically the most important fruit species in the world. Most cultivated vines belong to the European type (Vitis vinefera), the American bunch type (V. labrusca and its derivatives) or Muscadine type (V. rotundifolia). Grapes contain many of the most valuable elements necessary for life. In addition, it is known to have…
Leaf Sweeteners: Resources, Processing and Health Effects

Food and Beverage Consumption and Health, Food Science and Technology, Chemistry
$205.00

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This book is intended for use as reference literature suitable for scientists, teachers, students, and others who are interested in leaf sweeteners that are currently employed in food and beverage industries. All chapters in this book have been written by scientists from related disciplines with a wide range of backgrounds. It is considered that the…
Seed Oil: Biological Properties, Health Benefits and Commercial Applications

Food and Beverage Consumption and Health, Food Science and Technology, Chemistry
$130.00

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The importance of fats for humans, animals and plants lies in their high content of energy. In addition, fats allow humans and animals to consume fat-soluble vitamins and provide them with essential fatty acids (FAs), which are indispensable because their bodies are unable to synthesize themselves. Vegetable oils are used for many food and industrial…
Sugar: Processing, Production and Uses

Food Science and Technology, Upcoming Publications, Food Science and Technology, Agriculture, Science and Technology
$160.00

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A variety of analytical techniques have been developed to determine the content of sugars in honey, such as spectroscopic, chromatographic, and electrochemical ones. In this collection, the authors present the cross-section of results on sugar composition, obtained by contemporary analytical methods used in honey authentication. The following chapter addresses how sago fronds can be used…
Genetically Engineered Salmon: Background and Issues

Food Science and Technology, Food Science and Technology, Chemistry
$255.00

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If approved by the Food and Drug Administration (FDA), Atlantic salmon would be the first genetically engineered (GE) animal to be marketed in the United States for human consumption. Genetic engineering techniques are used by scientists to insert genetic material from one organism into the genome of another organism. Genetically engineered salmon have been modified…
Tropical Fruits – From Cultivation to Consumption and Health Benefits: Papaya

Food Science and Technology, Food Science and Technology, Chemistry
$145.00

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Within the tropical fruits, the papaya, Carica papaya L. (family Caricaceae Dumort.), is presented as the main representative being cultivated in tropical and sub-tropical areas mostly in developing countries. Papaya’s nutritional value, beneficial to health, as well as various industrial applications of their products, led to be economically important for both developing and developed countries.…
Sugar Beets: Production, Uses and Health Implications

Food and Beverage Consumption and Health, Food Science and Technology, Chemistry
$230.00

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Sugar beet is one of two the most important industrial cultures for sugar production. Sugar beet is an effective bioindicator plant used for bioassay detection of herbicide residues in soil because of its sensitivity to many herbicides. This book discusses the production of sugar beets, as well as its uses and health implications. (Imprint: Nova)
Current Status of Sugarcane Research in India

Food and Beverage Consumption and Health, Food Science and Technology, Chemistry
$205.00

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Sugarcane is one of the most important crops commercially grown in about 115 countries of the world. India is a major producer as well as consumer of sugar in the world and has produced about 25MT of sugar from 360MT sugarcane in 2011-13, contributing about 15 percent of the total sugar production in the world.…
Pomegranates: Old Age Remedy for Today’s Diseases

Food and Beverage Consumption and Health, Food Science and Technology, Chemistry
$110.00

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Pomegranate is a natural plant product which has demonstrated a multitude of beneficial health benefits. Current in vitro and in vivo research have shown that this age-old fruit is composed of natural polyphenolic phytochemicals which exhibit diverse pharmacological potency and potent antioxidant, anti-inflammatory, and antimicrobial/antiviral properties. Pomegranates are also being considered as a cancer chemo-preventive…
AndoSanTM: An Optimal Biological Response Modifier and Health Promoting Ingredient Prepared from Agaricus blazei Mushroom

Food Science and Technology, Food Science and Technology, Chemistry
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From the very beginning of our civilization, man has used mushrooms to produce fermented foods and medicines. In ancient Egypt and Rome, fermentation was considered a gift from the gods. Also Asians have attributed curative properties from mushrooms; there are Chinese texts from around 500 BC, reporting the general medicinal and anti-cancer properties of Ganoderma…
Stevia rebaudiana: Chemical Composition, Uses and Health Promoting Aspects

Food and Beverage Consumption and Health, Food Science and Technology, Chemistry
$110.00

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This book discusses critical findings about the significance of Stevia rebaudiana, a natural calorie free sweetener and ways to incorporate it in our diet. Stevia is a plant used in the food industry as a sweetener but empirically used for the treatment of diabetes. Scientific literature has reported anticariogenic, antineoplastic, antihypertensive, anti-inflammatory and anti-hyperglycemic effects.…
Oilseeds: Production, Varieties and Management Practices

Agriculture Issues and Policies, Food Science and Technology, Chemistry
$95.00

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The predicted depletion of fossil fuels has mobilized society and the scientific community towards the use of alternative and sustainable sources of energy. A promising alternative could be the valorization of oil bearing crops via transesterification reactions towards the production of biodiesel. As such, the first chapter of Oilseeds: Production, Varieties and Management Practices assesses…
Cheeses around the World: Types, Production, Properties and Cultural and Nutritional Relevance

Food Science and Technology, Editor’s Picks, Food Science and Technology, Chemistry
$270.00

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Cheese is an ancient food product produced worldwide and globally appreciated. The world cheese trade is of great importance economically, both at the industrial level, as well as when it comes to traditional cheeses, which provide income for rural populations. The diversity in cheese technology is enormous, varying in the type of milk used, the…
Marine Oils (From Sea to Pharmaceuticals)

Food Science and Technology, Food Science and Technology, Chemistry
$110.00

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This book is about the fish we eat, fish that not only sustains us but also provides us with pleasure and well-being. Fish is also a valuable source of nutraceuticals and pharmaceuticals. We follow a holistic approach in this book viewing fish in its entirety from the food that fish need in order to grow…
Salmonella: Prevalence, Risk Factors and Treatment Options

Bacteriology Research Developments, Food Science and Technology, Chemistry
$230.00

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The ability of various microorganisms to attach to surfaces and create biofilms on them is rather a cause of concern for many industries, including for those occupied with food production and processing. Thus, the attachment of bacterial pathogens to food processing equipment is considered as an essential contributing factor in foodborne disease outbreaks, since this…
Nectar: Production, Chemical Composition and Benefits to Animals and Plants

Plant Science Research and Practices, Food Science and Technology, Chemistry
$192.00

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Floral nectar is a sweet, aqueous secretion that mainly consists of sugars and to a lesser extent amino acids. It is offered by plants to entice pollinators and to ensure pollination and thus sexual reproduction. This book discusses several benefits of plant nectar. It also discusses the production and chemical composition of nectar. (Imprint: Nova)
Edible Oil: Compounds, Production and Applications

Food Science and Technology, Food Science and Technology, Chemistry
$160.00

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This book intends to review the current status of the systematic knowledge related to the chemical composition, production and applications of edible oils. It is written principally based on the data that have been published in scientific journals, academically specialized books or internet websites and author’s secondry innovation. The knowledge introduced in the book should…
Ginger: Antioxidant Properties, Functions and Medicinal Benefits

Food and Beverage Consumption and Health, Food Science and Technology, Chemistry
$192.00

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Zingiber officinale Roscoe (ginger) has been used in popular medicine since ancient times, being explored for its effects anti-inflammatory, antiemetic, anti-microbial and several other properties by both common folk and scientific community. Apart from its well-known folklore uses, there are several more studies that can be found in scientific research which describe many other capabilities…
Occurrences, Structure, Biosynthesis, and Health Benefits Based on Their Evidences of Medicinal Phytochemicals in Vegetables and Fruits. Volume 12

Food and Beverage Consumption and Health, Biochemistry Research Trends, Biochemistry, Biology, Life Sciences, Food Science and Technology, Chemistry
$160.00

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Summary of these eight titles is made as follows: Chapter 1: Ginkgo biloba has long been used as a folklore medicine in China, India and these neighboring countries. Ginkgo biloba contains diverse phytochemicals such as terpene trilactones (bilobalide and ginkgolides A, B, C and J), flavonol glycosides, biflavones, proanthocyanidins, alkylphenols, simple phenolic acids, 6-hydroxykynurenic acid,…
Chocolate: Cocoa Byproducts Technology, Rheology, Styling and Nutrition

Food Science and Technology, Food Science and Technology, Chemistry
$230.00

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In this book, updated information on all major aspects of the harvesting and chocolate manufacture of Venezuelan cocoa are compiled and discussed. The major quality factors in chocolate processing from the post harvest to its manufacture are studied, covering topics such as cocoa cultivation and processing, with special attention paid to bean composition, and its…
Lycopene: Food Sources, Potential Role in Human Health and Antioxidant Effects

Food Science and Technology, Food Science and Technology, Chemistry
$192.00

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Carotenoids, naturally occurring pigments, are exclusively synthesized by plants and micro-organisms. Humans are not able to synthesize carotenoids and depend entirely on dietary intake of fruits, vegetables and nutritional supplements. Lycopene, a red coloured carotenoid phytonutrient, naturally produced in highest concentration in tomato and tomato-based products is a potent 1O2 quencher, and has been found…

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