Food Science and Technology

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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…
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.…
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…
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…
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…
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…
Advances in Food Analysis Research

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

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Food products are produced and distributed worldwide, leading to very stringent regulations to guarantee food quality and safety. The authors of the first chapter of this book confirm strategies that work in food analysis by liquid chromatography-mass spectrometry. Furthermore, antioxidant activity is well-known to have a great deal of beneficial impacts on health due to…
Quercetin: Food Sources, Antioxidant Properties and Health Effects

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

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Quercetin is a uniquitous phytochemical and a major flavonoid consumed in the human diet. It is also a part of the active principles of several medicinal plants and is used as a supplement for the treatment of several diseases. The authors’ of this book discuss the latest advances in quercetin research, its antioxidant properties as…
From Medicinal Chemistry to Food Science: A Transfer of In Silico Methods Applications

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

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The aim of this book is to illustrate the big opportunity to transfer computational techniques, well accepted and used in medicinal chemistry to food science; through this, we hope to discover new pollutants, possible dangerous food additives, contaminants from industries, xenoestrogens, etc. The paradigm is: if a molecule can interact with a receptor (i.e. a…
Fermented Foods: Sources, Consumption and Health Benefits

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

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In recent years, there has been a growing trend in the consumption of functional foods. Functional foods are those that when consumed regularly produce a specific beneficial health effect beyond their basic nutritional properties. In this book, the authors focus on providing an overview of the current knowledge on technical approaches for the manufacturing of…
Phytosterols: Food Sources, Functions and Health Benefits

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

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The consumption of phytosterols (plant sterols and/or stanols) can reduce cardiovascular risk by reducing hypercholesterolemia. In addition to reducing intestinal cholesterol absorption, phytoserols (PS), which are structurally similar to cholesterol, have other potential beneficial effects in humans. There are a wide range of plants that have phytosterols in their composition. In this book, the food…
Solanum Lycopersicum: Production, Biochemistry and Health Benefits

Food Science and Technology, Crops, Agriculture, Science and Technology
$230.00

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Solanum lycopersicum is the scientific name for cultivated tomatoes. Tomatoes are produced and consumed worldwide. Many scientists are investigating such aspects as production, post-harvest, nutritional components, and health benefits of tomatoes. Moreover, Solanum lycopersicum is one of the model plants in recent molecular biology as Arabidopsis. This book consists of recent research topics written by…
Sweet Potato: Production, Nutritional Properties and Diseases

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

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Sweet potato is a short-cycle, dicotyledonous plant in the morning glory family Convolvulaceae. It is a vegetable crop with roots that are sweet-tasting, starchy and tuberous. It is native to the tropical regions in America, from where it spread to other parts of the world. Chapter One of this book focuses on the production, nutritional…
Genetically Modified Organisms: Restrictions in 23 Countries and the European Union

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

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Genetically engineered (GE) foods, sometimes referred to as genetically modified foods (GMO foods), are foods that are derived from scientific methods used to introduce new traits or characteristics to an organism. This book discusses the legislation of genetically modified organisms (GMOs) and genetically modified (GM) plants and foods in Argentina, Belgium, Brazil, Canada, China, Egypt,…
Recent Advances in Wine Stabilization and Conservation Technologies

Food Science and Technology, Food Science and Technology, Chemistry
$190.00

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Recent Advances in Wine Stabilization and Conservation Technologies is a book related to the developments in winemaking and mainly in wine stabilization and conservation technologies. The purpose of this book is to fulfill the need for accurate, state-of-the art information and perspectives regarding the most recent studies on wine stabilization and conservation technologies. The uses…
Ochratoxin A: Biosynthesis, Detection and Biological Toxicity

Food Science and Technology, Vitamins and Supplements, Nutrition and Diet, Medicine and Health
$210.00

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Ochratoxin is a kind of secondary metabolite produced by Aspergillus and Penicillium. It mainly contains Ochartoxin A (OTA), Ochratoxin B (OTB), Ochratoxin C (OTC), 4-hydroxyochratoxin A and Otá, and among which OTA has the strongest toxicity. Ochratoxin exists widely in a variety of food products, such as wheat, corn, soybean, oats, barley, coffee beans, meat…
High Intensity Pulsed Light in Processing and Preservation of Foods

Food Science and Technology, Food Science and Technology, Chemistry
$210.00

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High intensity pulsed light (PL) is one of the most appealing non-thermal technologies, due to its short treatment time and its wide range of applications in the preservation of packaged and unpackaged food products, as well as non-preservation processes for the food industry, water disinfection and medical applications. This is confirmed by the large increase…
Vegetable Oil: Properties, Uses and Benefits

Food Science and Technology, Food Science and Technology, Chemistry
$190.00

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Vegetable oils are hydrophobic compounds, such as tryacylglicerols and essential oils extracted from plants that have been used by humans for centuries in many different areas. The use of isolated enzymes and microorganisms applied to vegetable oils has been shown to be very interesting from an industrial viewpoint, due to the broad variety of products…
Applications of Ultrasound in the Beverage Industry

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

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Ultrasound is regarded as an emerging and promising technology in industrial food processing. In recent years, several applications of ultrasound in relation to the production of beverages, mainly wines and juices, have been assayed at a laboratory scale. To be specific, ultrasound has been used for enhancing heat transfer, detection of microbial contamination, reducing membrane…
Soybeans: Cultivation, Nutritional Properties and Effects on Health

Food Science and Technology, Food Science and Technology, Chemistry, Agricultural Economics and Resource Management, Agriculture, Science and Technology
$190.00

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This book provides current research on the cultivation, nutritional properties and effects on health of soybeans. Chapter One examines the antioxidant defense system in foliar and seed extracts of seven soybean cultivars. Chapter Two introduces phytic acid, an anti-nutritional factor in soybean seeds, soybean mea and phytic acid in animal production, low phytic acid (LPA)…