Food Processing: Advances in Research and Applications

$160.00$192.00

Myriam Huijs (Editor)

Series: Food Science and Technology
BISAC: TEC012020
DOI: https://doi.org/10.52305/BEEN9615

This volume includes seven chapters, each of which detail recent advances in research and applications of food processing. Chapter One describes symbiotic foods and their effects on consumer health, mainly on obesity and gastrointestinal diseases, covering their mechanisms of action, types, application, and legislation, as well as the impact that probiotics and prebiotics have on diseases. Chapter Two analyzes current data on different polyphenol nanoformulations as alternative chemotherapeutic and chemopreventive treatments of cancer. Chapter Three identifies the phytochemicals present in purslane, its health benefits, and its applications in the food industry. Chapter Four explores the potential of amaranthus spp. as a high nutritional value food alternative. Chapter Five describes the fundamentals of refrigeration, its types, recent developments and multi-dimensional applications in food industries. Chapter Six synthesizes some fundamental aspects of the relationship between bee pollen’s constituents and its bioactivity, in light of recent publications which reveal its potential as a healthy product. Finally, Chapter Seven explores the potential of aguamiel as a healthy option in the food industry.

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Table of Contents

Preface

Chapter 1. Symbiotic Foods and their Relationship to Gastrointestinal Diseases and Obesity
(Stephany Nefertari Chávez García, Sonia Yesenia Silva Belmares, Sendar Nery Flores, Adriana Carolina Flores Gallegos, Xochitl Ruelas Chacón and Raúl Rodríguez Herrera – School of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Coahuila, México, et al.)

Chapter 2. Polyphenols Nanoformulations for Cancer Therapy and Apoptosis-Inducing Molecular Mechanisms
(Beatriz del C. Coutiño-Laguna, Adriana C. Flores-Gallegos, Juan A. Ascacio-Valdés, Anna Iliná,
Aidé Sáenz-Galindo, Adali O. Castañeda-Facio, Sandra C. Esparza-González and Raúl Rodríguez-Herrera – Department of Food Research, Autonomous University of Coahuila, Coahuila, México)

Chapter 3. Functional Activity of Purslane (Portulaca oleracea L.) and its Use in the Food Industry
(Carolina González-Rodríguez, Adriana Carolina Flores-Gallegos, Juan Alberto Ascacio-Valdés, Mónica Lizeth Chávez-González, Lissethe Palomo-Ligas and Raúl Rodríguez-Herrera – Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Coahuila, México)

Chapter 4. Anaranthus spp. as a High Nutritional Value Food Alternative
(Guadalupe Linor Pech Damian, Adriana C. Flores Gallegos, Juan Alberto Ascacio Valdés, Sendar Daniel Nery Flores, Raúl Rodríguez Herrera and Sonia Yesenia Silva Belmares – Department of Food Research. School of Chemistry. Universidad Autónoma de Coahuila. Boulevard Venustiano Carranza, Saltillo, Coahuila, Mexico)

Chapter 5. Refrigeration Systems and Their Application in Food Industry
(Ninja Begum and Sanjib Kr. Paul – Department of Food Science and Technology, University of Science and Technology, Meghalaya, Meghalaya, India)

Chapter 6. Therapeutic Potential Applications for Bee Pollen
(Sofia Guiné Florença, Ofélia Anjos, Manuela Ferreira, Maria Graça Campos, Letícia M. Estevinho, Paula Correia, Cristina Amaro da Costa8 and Raquel Guiné – FCNAUP, University of Porto, Porto, Portugal, et al.)

Chapter 7. The Mead as an Alternative Medicinal Treatment
(Lucia Perales Serna, Adriana Carolina Flores-Gallegos, Anilu Rubio Rios, Juan Alberto Ascacio-Valdés, Aidé Sáenz Galindo and Raúl Rodríguez-Herrera – Facultad de Ciencias Químicas. Universidad Autónoma de Coahuila. Boulevard Venustiano Carranza and José Cárdenas s/n. Republica Oriente. Saltillo, Coahuila, México)

Index

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