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Microbial Enzymes and Additives for the Food Industry

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

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The growing food industry is currently employing a large number of microbial products. Microbial products are of biological origin and are considered safe as compared to synthetic and chemical formulations. Microbial products are used in the processing or manufacturing of a variety of food products. These days, fermented foods have become very common. Enzymes, pigments,…
Food Poisoning: Outbreaks, Bacterial Sources and Adverse Health Effects

Food and Beverage Consumption and Health, Food Science and Technology, Chemistry
$215.00

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Hygienic food and water are essential for healthy life. Outbreaks of pathogens and chemical food poisoning occur regularly in this world, which kills around 2.2 million people globally every year. Food recalls due to the presence of food-borne pathogens and toxic chemicals are a nightmare for world economical growth. Even in the 21st century, due…
Polyphenols: Food Sources, Bioactive Properties and Antioxidant Effects

Biochemistry Research Trends, Food Science and Technology, Chemistry
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Polyphenols are secondary metabolites of plants. Dietary phenolics are not only classified as human nutrients, but also play important roles in human health and are therefore called nutraceuticals. Both epidemiological studies and controlled human studies have shown that regular intakes of diets rich in phenolics are inversely related to some chronic diseases such as certain…
Molasses: Forms, Production and Uses

Food and Beverage Consumption and Health, Food Science and Technology
$195.00

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Molasses is obtained as a residue of the sugar industry. The major components of molasses are sucrose, glucose and fructose. In Molasses: Forms, Production and Uses, a study is presented wherein polyurethane foams were prepared using the hydroxyl group of mono- and di-saccharides as a reaction site for urethane synthesis. Molasses was dissolved in polyethylene…
Functional Foods: Sources, Health Effects and Future Perspectives

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

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Food has significant societal, historical and religious roles, in addition to nutritional value. It represents cultures and customs, provides opportunities for sharing, giving and social interaction and offers nutrition, pleasure and satisfaction. Technically, all foods are functional, as they fulfill a basic human need and provide nutritive value. However, the term ‘functional food’ implies an…
Peanuts: Consumption, Allergies and Nutritional Content

Nutrition and Diet Research Progress, Food Science and Technology, Chemistry
$82.00

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Peanuts (Arachis hypogaea) are one of the most popular leguminous plants that originated in the Andean Cordilleras of South America, and they were spread all over the world in the Middle Ages. There are mainly four different cultivars of Virginia, Runner, Spanish, and Valencia. Peanuts contain lipids, protein, and carbohydrates as the major components as…
Polyphenolics: Food Sources, Biochemistry and Health Benefits

Food Science and Technology, Food Science and Technology, Chemistry
$95.00

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Polyphenolic compounds are part of a division of secondary metabolites with high antioxidant capacity, found naturally in most edible and inedible plants. These compounds are responsible for pigmentation and plants defense of pathogens agents. Its molecular structure includes phenolic hydroxyl groups and aromatic rings. Polyphenols are increasingly studied because of the benefits to human health,…
Quinoa: Cultivation, Nutritional Properties and Effects on Health

Food Science and Technology, Food Science and Technology
$230.00

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Quinoa (Chenopodium quinoa Willd) is a pseudocereal of Andean origin that is becoming more and more popular in Europe, Asia and the United States of America because it is a good source of different nutrients, rich in antioxidant compounds and it offers an alternative to classical cereals in celiac diet because its seeds are gluten-free.…
Chocolate: Production, Consumption and Health Benefits

Nutrition and Diet Research Progress, Food Science and Technology, Chemistry
$160.00

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This book provides new research on the production, consumption and health benefits of chocolate. Chapter One discusses chocolate as an important carrier of trace elements, and helps to overcome trace element deficiencies, particularly, if ingestion of vegetables, dairy products and wholemeal bread is too low. Chapter Two shows the crystallization characteristics of cocoa butter by…
Development of Science and Technology of Food Resources

Food Science and Technology, Food Science and Technology, Chemistry
$195.00

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This monograph discusses systematic knowledge related to the science and technology of sustainable food resources. The book is written principally based on the author’s own research results that have been published in scientific journals and academically specialized books. The knowledge introduced in the book should be very useful for farmers, food resources’ production enterprises, governmental…
Biogenic Amines (BA): Origins, Biological Importance and Human Health Implications

Food Science and Technology, Food Science and Technology, Chemistry
$195.00

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Biogenic amines are nitrogenous organic bases of low molecular weight with biological functions in animals, plants, microorganisms and humans. Their formation in food is either the result of endogenous amino acids’ decarboxylase activity in raw food material or the breakdown of free amino acids due to the action of microbial decarboxylase enzymes. Consumption of food…
Epicatechin: Sources, Effects and Research

Biochemistry Research Trends, Food Science and Technology, Chemistry
$82.00

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Phenolic compounds are aromatic secondary metabolites of plants. In food, they are the major contributor to the color, astringency, bitterness, flavor and smell of them. They are also well known to be natural antioxidants. Epicatechin is a phenolic compound widely present in chocolates, red wine, green and black teas, broad beans, pears, apples, black grapes,…
Nutraceuticals: Prospects, Sources and Role in Health and Disease

Food Science and Technology, Food Science and Technology, Chemistry
$95.00

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Bioactive phytochemicals contribute immensely to the operations and functions that occur within human beings. Scientists have coined the term “nutraceuticals” to describe any plant-based biochemical substances that positively affect physical condition and status. They promote health benefits and serve many purposes, such as acting as antioxidants, cancer inhibitors, hepatoprotectants, hypertensive inhibitors, and possessing antidiabetic and…
Food Hydrocolloids: Characteristics, Properties and Structures

Food Science and Technology, Food Science and Technology, Chemistry
$265.00

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A hydrocolloid is defined as a colloid system wherein the colloid particles are dispersed in water. A hydrocolloid has colloid particles spread throughout water and depending on the quantity of water available that can take place in different states, e.g., gel or sol (liquid). Hydrocolloids can be either irreversible (single-state) or reversible. For example, agar,…
Stevia: Research Insights

Food Science and Technology, Food Science and Technology, Chemistry
$82.00

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The first chapter of this book focuses on an alternative gluten-free flour enriched with a natural low-calorie sweetener. The main objective was to perform a systemic investigation on the thermo-mechanical properties of chickpea flour gels in the presence of stevia at different concentrations. The focus of the second chapter was to quantify the content of…
Inulin: Chemical Properties, Uses and Health Benefits

Food Science and Technology, Biochemistry Research Trends, Food Science and Technology, Biochemistry, Chemistry
$82.00

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In the food industry, inulin is widely used as ingredient in food stuff, due to its technological and functional properties. Chapter One describes inulin as an ingredient that provides low caloric intake and is a source of fiber itself. The authors argue that inulin gathers beneficial characteristics to enhance health, when added to many different…
Legumes for Global Food Security

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

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Legumes are an essential food crop and a relevant source of plant-based proteins for humans around the globe, and particularly in developing countries. Grain legumes are highly nutritious and have excellent nutraceutical properties; these are affordable foods contributing to household food safety and, as a result, offer great hope and opportunity for achieving future global…
Handbook of Olive Oil: Phenolic Compounds, Production and Health Benefits

Food Science and Technology, Food Science and Technology, Chemistry
$270.00

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This book examines the latest research in olive oil. Topics included in this book include biomedicinal activities of olive oil phenolic compounds, including antioxidant, anti-inflammatory, antimicrobial, cardiovascular, endocrine, anticancer and central nervous system effects. Also, some insights related to bioavailability and synergistic activities are presented; a summary and critical analysis of the available information about…
Olive Oil: Sensory Characteristics, Composition and Importance in Human Health

Food Science and Technology, Food Science and Technology, Chemistry
$95.00

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In Chapter One, D.M. Salazar, I. López-Cortés, and D.C. Salazar-García give an overview of the composition of fatty acids, tocopherols, and polyphenols in oils from the main five olive areas. They conclude that it is advisable to consume extra virgin olive oils during the prenatal period, childhood, and in combating disease. In Chapter Two, Hédia…
Analytical Chemistry: Developments, Applications and Challenges in Food Analysis

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

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Analytical Chemistry: Developments, Applications and Challenges in Food Analysis represents a collection of book chapters showing the validation and instrumental set up of analytical methods that are used to analyze foods and their ingredients. The different chapters include several topics discussing the validation of analytical methods, extraction procedures, and other multidisciplinary approaches for the analysis…
Food Security: Threat Factors, Policies and Challenges

Food Science and Technology, Food Science and Technology, Chemistry, Agricultural Economics and Resource Management, Agriculture
$195.00

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The 20th century saw the most rapid and most dramatic agricultural transformation in human history. Science-based agriculture brought about many changes on the farm that transformed agriculture from subsistence to a more productive and profitable modern industrial based agriculture. Cassava is one of the main sources of world carbohydrate with Africa recognized as the highest…
Food Safety and Consumption: Assessment, Practices and Current Issues

Food Science and Technology, Food Science and Technology, Chemistry
$82.00

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Molecular detection is arguably one of the fastest growing areas in current laboratory-based food pathogen screening and identification. Chapter One discusses how growth of the so called ‘omics’ technologies has, over the last decade, led to a gradual migration away from the ‘one test, one pathogen’ paradigm, toward multiplex approaches to foodborne pathogen detection and…
Meat and Meat Processing

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

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Meat products occupy quite an exceptional position in the preferences of the consumers and the interest of food industry, since they provide human organism with high quality proteins, vitamins and minerals. At the same time, a constant challenge is faced by the health sector around the world to uncover the causes associated with the etiology…
Knowledge, Technology and Applications of Quinoa (Chenopodium quinoa) in the Food Industry

Food Science and Technology, Food Science and Technology, Chemistry
$95.00

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Due to recent studies, quinoa is regarded as a new food resource with great benefits for human beings. Due to its high value in nutrients, this kind of wheat is being exploited in the food industry as a new food resource. However, currently some questions relating to quinoa have been raised: (1) How to scientifically…