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Coffee in Health and Disease Prevention, Second Edition, presents a comprehensive look at the compounds in coffee, their benefits (or adverse effects), and explores coffee as it relates to specific health conditions. Embracing a holistic approach, this book covers the coffee plant, coffee production and processing, the major varieties of coffee, and its nutritional and compositional properties. Coffee's impact on human health, disease risk, and prevention comprises the majority of the text. Diseases covered including Alzheimer's, anxiety and depression, asthma, diabetes, cancer, and more. This book also covers coffee's impact on organs and organ systems, including the cardiovascular system, the nervous system, and the gut microbiome.Coffee in Health and Disease Prevention, Second Edition, is the only book on the market that covers all varieties of coffee in one volume and their potential benefits and risks to human health. This is an essential reference for researchers in nutrition, dietetics, food science, biochemistry, and public health.Presents a comprehensive, translational source on the role of coffee in disease prevention and healthFocuses on coffee's nutritional and protective aspects, as well as specific coffee components and their effects on tissue and organ systemsOffers a “one stop shop” for research in this area, compiling both foundational and cutting-edge topics into one resourceIncludes a dictionary of key terms, other health effects of coffee or extracts, and a summary points section within each chapter for a quick reference

Postharvest Technologies and Quality Control of Shrimp provides the most updated and comprehensive knowledge on conventional chemical additives, novel natural preservatives, innovative technologies, and packaging solutions employed to enhance the quality and safety of shrimp and shrimp products. The book disseminates current developments in natural preservatives as well as advancements in new technologies to extend the shelf-life of shrimp and their products during different storage conditions. Edited by experts in the field of fisheries and seafood science, this book provides its readership with a broad overview of shrimp postharvest quality losses. The authors have gathered a wealth of recent information and guidance on the utilization of natural preservatives and novel technologies for the quality control of shrimp. Subsequent chapters discuss the impact of handling, processing, and storage on shrimp postharvest quality, followed by various preservatives and technologies employed to retard described quality losses. The book concludes with a discussion of safety and regulation issues related to food additives.Addresses the most vulnerable and critical issues in shrimp postharvest quality controlDiscusses the application of various preservatives to enhance the quality control of shrimp and their side effectsProvides and explains novel technologies, including smart packaging, cold plasma technology, and more in the shelf-life extension of shrimp and shrimp productsOutlines the safety, regulation, and environmental impact of natural preservatives and novel technologies in the area

Agroecology of Edible Weeds and Non-Crops: Ecological and Socio-Economic Potential of the Associated Biodiversity is the first book to move beyond the ethnobotanical aspect of under-utilized non crops to explore how to optimize their potential. Those interested in increasing the diversity of the farming landscape and food systems by means of edible non-crop plants have access to a plethora of information on the ethnobotany of these species. Yet little to no information exists on the agroecological requirements and potential benefits of underutilized edible non-crop plants in the context of sustainable farming systems. This book fills that knowledge gap from identifying edible weeds and non-crop plants, to exploring the ways these plants can be used to economically improve nutrition. With case studies of edible weeds and non-crop plants from around the world, including Europe and North America, in urban as well as rural settings, the book highlights the global opportunities provided by these plants. Agroecology of Edible Weeds and Non-Crops includes much needed information for identifying, maintaining and benefitting from these plant species. It is ideal for agricultural professionals, educators, researchers, and students Evaluates ecological processes underpinning the abundance and diversity of edible non-crop plantsAssesses ecological benefits of these species within agroecosystemsIdentifies socioeconomic barriers and incentives in exploiting consumable agricultural biodiversityHighlights real-world insights through case studies

Traditional Starch Food Products: Application and Processing is the fourth volume of the “Underground Starchy Crops of South American Origin” book series. Organized in five volumes, this series brings information on the applied level of producing and using starch from a range of plants grown in tropical and subtropical areas that have South American origin. This book describes the use of starchy roots, tubers and rhizomes in food, medicine, local culture, and religion, emphasizing the vital roles they play in indigenous Andean or Amazonian communities, offering cultural identity and economic value. The book's comprehensive exploration highlights the multifaceted world of underground starchy crops, emphasizing the challenges to their successful development and preservation. Edited by a team of experts with solid background on starch extraction research, these books are aimed at all those involved in research and development, new technology processes and quality control and legislation in the field of starch.Thoroughly explores traditional, post-harvest processes and innovation in conservation of fresh roots and tubersExamines nutrients and antinutrients in starchy roots, tubers and rhizomesIncludes traditional as well as innovative food processing technologies through cooking and freezing

While there is a nearly universal agreement that drinking tea can benefit health, information on the benefits or adverse effects of drinking tea is scattered, leaving definitive answers difficult to ascertain. Tea in Health and Disease Prevention, Second Edition, once again addresses this problem, bringing together all the latest and most relevant information on tea and its health effects into one comprehensive resource. This book covers compounds in black, green, and white teas and explores their health implications, first more generally, then in terms of specific organ systems and diseases. With over 75% brand new content, this fully reorganized, updated edition covers a wider range of tea varieties and beneficial compounds found in tea, such as epigallocatechin gallate and antioxidants.Tea in Health and Disease Prevention, Second Edition, is an organized, efficient resource that will help readers find quick answers to questions and will help inspire further studies for those interested in tea research. This is a must-have reference for researchers in food science and nutrition, as well as nutritionists and dieticians.Covers and compares features, benefits, and potential negative effects of the most important types of tea, including green, black, and whiteIdentifies therapeutic benefits of teas for new product developmentOffers a “one stop shop” for research in this area, compiling both foundational and cutting-edge topics into one resourceIncludes a dictionary of key terms, other health effects of tea or extracts, and a summary point section within each chapter for a quick reference

Biscuit, Cookie and Cracker Production, Second Edition is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. The book describes the existing and emerging technologies in biscuit making and production, making it a valuable asset to R&D personnel and students in food technology and engineering areas. The second edition brings 370 new photos and images for updated equipment. Additional chapters covering energy usage and baking efficiency are also included, along with data on energy usage and energy saving. Iain Davidson shares his almost 50 years of experience in the biscuit baking industry worldwide with students, researchers or people joining a biscuit making company.Describes the process and equipment needed for cookie and biscuit makingIncludes protocols for baking, potential issues, and how to resolve themCovers ingredients, dough mixing, dough forming, lamination, baking, and packagingExplores reducing gas consumption with a heat recovery systemProvides practical information for applications, including protocols, equipment, and case studies

Advances in Food and Nutrition Research, Volume 111 provides the latest on highly timely topics, including Understanding the Heterocyclic Aromatic Amine Research: An Overview and Recent Findings, Recent advances and challenges in the analysis of natural toxins, High Pressure Processing Plus Technologies: Enhancing the Inactivation of Vegetative Microorganisms, A discussion on A1-free milk: nuances and comments beyond implications to the health, Bioactive peptides as a novel strategy to prevent alcoholic liver injury, Hemp seed protein-derived short- and medium-chain peptides and their multifunctional properties, Condensed tannins – their content in plant foods, changes during processing, antioxidant and biological activities, and more.Contains contributions that have been carefully selected based on the vast experience and expertise of the authors on the subjectIncludes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learnEncompasses a broad view of the topics at hand

Developments in Food Quality and Safety Series'is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry; Nanotechnology in food production; and Intelligent packaging and sensors for food applications.Volume 6,'Intelligent Packaging: Current technologies and applications', covers intelligent packaging by discussing the aspects of emerging technologies and strategies to obtain such packaging relevant to the development of traceable food products. Topics such as indicators, sensors, tracing devices, and intelligent packaging used in various food products, such as dairy, meat, fruits and vegetables are also explored. The series is edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists.Provides fundamentals and the latest developments for emerging technologies in food packagingCovers the main novel and modern intelligent and sensors technologies and strategies to obtain intelligent packagingExplores utilization, optimization, and the development of technologies per se on the developments of intelligent packaging

Biodegradable and Edible Food Packaging: Trends and Technologies presents the concept, status and recent advancements of Biodegradable and Edible packaging materials. The book offers broad and available information regarding principles of food packaging and its applications in different area of food and non-food. Chapters bring a detailed overview of the interaction of constituents and properties like physiochemical, mechanical, microbiological and engineering. The book also serves latest information regarding the packaging requirements of almost all food groups, including knowledge regarding biodegradable and edible food packaging materials that reduce environmental pollution. This is a solid reference book that helps readers understand different benefits of using biodegradable and edible films and their development and suitability with various foods. Presents strategies and techniques for the development of new and innovative packaging materials Brings information regarding emerging trends like the exploration of underutilized sources and the use of agricultural and industrial waste for the production of packaging material Covers the importance of designing and implementing food packaging programs and nanotechnology, along with limitations and safety issues Provides knowledge on the interaction of constituents like starch, protein, cellulose, etc.

Enzymatic Processes for Food Valorization describes the most recent research in the field of catalysis for food valorization, revealing the impact of the implementation of enzymatic catalysis in the different stages that make up the production processes. Sections review advances in food processing using enzymes, explore the use of enzymes on by-products for the release of compounds of interest, and show recent trends in biocatalysis and its application in the food industry. Written by a team of international experts, this is an invaluable guide for professionals in the area of enzyme technology applied in the food industry, as well as technicians and scientists involved in the use of enzymes on food waste for the valorization and/or recovery of compounds. Brings updated content on trends in enzymatic processes for food valorization Presents the main enzymes used in food processing and technology to improve organoleptic and quality attributes Includes the application of enzymes for the valorization of by-products generated during food processing for an eventual recovery of bioactive Explores how food by-products can be used as fermentation substrates for the production of enzymes of industrial interest

Food Waste Valorization: Emerging Trends, Techno-economic and Environmental Considerations covers bioactive extraction, therapeutic properties and environmental concerns related to food waste conversion to value-added products, along with advanced technological breakthroughs in the field. The book also provides concepts and theories on several facets of agro-food waste valorization and its by-products, as well as opportunities and challenges. Each chapter contains viewpoints from different fields of research such as Basic Science, Agriculture, Food Science and Engineering, Chemical Engineering, Mechanical Engineering, Environmental Science, and more, with each having a unique approach to food waste valorization as it relates to their field. This is an invaluable resource for research and development professionals in post-harvest processing and renewable energy industries, as well as the academicians.Identifies industries and products to make use of food wasteDiscusses technological and environmental impacts of food waste valorizationFocuses on maximizing food waste utilization with minimum adverse impactProvides perspectives from food science, agriculture, engineering, and environmental science

Food Sustainability and the Media: Linking Awareness, Knowledge and Action is the first book to explore the roles that the media plays in raising awareness, spurring action, and increasing understanding about food security and global sustainability issues. The book addresses the means of leveraging traditional and new media to advance food and sustainability discourse by linking awareness, knowledge, and action. The book links sustainability and food security in media communication to address different topics, including the way climate change is framed by the media, key factors of success and failure in NGOs, public and corporate communication, and climate change denial. Addresses both conceptual and theoretical issues Presents a diversified set of methodological perspectives, theoretical backgrounds and issues Provides a conclusion that ties the content together, exploring the role of the media and food sustainability in Europe and the U.S.

Smart food safety series, highlights new advances in the field, with this new volume presenting interesting chapters. Each chapter is written by an international board of authors.Provides the latest information on food researchOffers outstanding and original reviews on a range of food research topicsServes as an indispensable reference for researchers and students alike

Food-Borne Delivery Systems of Functional Substances for Precision Nutrition, Volume 112 highlights new advances in the field, with this new volume presenting interesting chapters on a range of topics, including Biological activity, limitations, and steady-state delivery of functional substances for precision nutrition, Nanoparticles delivery systems of functional substances for precision nutrition, Micelles delivery systems of functional substances for precision nutrition, Microgel delivery systems of functional substances for precision nutrition, Emulsions delivery systems of functional substances for precision nutrition, and Microencapsule delivery systems of functional substances for precision nutrition, and much more.Other chapters focus on Liposomes'delivery systems of functional substances for precision nutrition, Hydrogel delivery systems of functional substances for precision nutrition, Vesicle delivery systems of functional substances for precision nutrition, and Future development trend of food-borne delivery systems of functional substances for precision nutrition.Provides the latest information on food substances and nutritionCovers biological activity, limitations, and steady-state delivery of functional substances for precision nutritionIncludes content on topics such as microgel delivery systems and emulsions delivery systems

Colorimetric Sensors: Techniques to Measure Food Safety and Quality explores the latest advancements in colorimetric sensors/indicators and their applications. It consolidates state-of-the-art developments and current approaches in the fabrication of colorimetric sensors/indicators for cutting-edge applications. This book documents the principles of colorimetric sensors, sensor fabrication and characterization, sensitivity and detection limits of colorimetric sensors based on natural pigments, synthetic dyes, and nanotechnologies, as well as safety, quality controls, and regulatory aspects, followed by an assessment of their safety and quality. In addition, global trends in the application of colorimetric sensors in monitoring food freshness, challenges, marketing, and potential future development applications are addressed in detail. How the applications of colorimetric sensors/indicators in the analysis of cereal and cereal-based products, meat and meat products, liquid and semiliquid foods, food authentication, food toxicants, and pathogens, among others, is also discussed. This book can be used as a textbook for graduate students, a reference book for medical biologists, nanobiotechnologists, nanoengineers, agricultural scientists, and general biologists, and an inspiration for industrialists and policymakers studying smart nanomaterials. Graduate students and food scientists of all levels will also benefit.Serves as a valuable source for researchers interested in the fundamental, basic, and modern applications of colorimetric sensors/intelligent food packagingPresents colorimetric sensors for use as rapid and cost-effective analytical tools to measure food safety and qualityCovers colorimetric sensors/intelligent food packaging fabricated from natural, and synthetic dyes, and nanotechnology-based biomolecules for the assessment of food safety and qualityDemonstrates methods for evaluating the authenticity and odorants crucial to consumer acceptance of food productsConsiders future industrial application, commercialization, regulatory aspects of colorimetric sensors/ indicators, and global trends for monitoring food freshness

'Developments in Food Quality and Safety Series'is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry; Nanotechnology in food production; and Intelligent packaging and sensors for food applications.Volume 5,'Valorization of fruit seed waste from food processing industry: Insights on Nutritional profile, biological functions, and applications', provides comprehensive information regarding different aspects of fruit seed waste which can be of great help to students, research scholars, professors and food industries for both theoretical and practical work. This book covers the composition of different types of fruit seed waste including their biological and functional characteristics, applications and extraction/valorization methods for the production of value-added products which will help to tailor the experiments for the development of advanced valorization technologies with respect to specific characteristics of each type of fruit seed waste. The series is edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists.Covers the fundamentals and latest developments in valorization methods for different fruit seed wasteProvides a comprehensive view of the recovery of valuable ingredients from fruit seed wasteThoroughly explores extraction methods for obtaining bioactive components, characterization methods, and phytochemical profile of the seed

Developments in Food Quality and Safety Series is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry; Nanotechnology in food production; and Intelligent packaging and sensors for food applications. Volume 4, Food Industry 4.0: Emerging Trends and Technologies in Food Production and Consumption covers several technologies (e.g., robotics, smart sensors, artificial intelligence, and big data) at different development and research levels in order to provide holistic multidisciplinary approaches that embrace simultaneously as many Industry 4.0 technologies as possible, reflecting the long journey of food from farm (or sea) to fork. Chapters explore automation, digitalization, and green technologies, besides food quality, food safety food traceability, processing and preservation 4.0. Topics such as smart sensors, artificial intelligence and big data revolution, additive manufacturing, and emerging food trends are also explored. The series is edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists.Provides a comprehensive view of Industry 4.0 technologies as applied to the food industryCovers the most trend topics related to novel foods in the light of emerging innovations and developmentsDiscusses how implementing innovative technologies holds significant potential to increase efficiency and value added, save time and cost, and increase profitability in various food sectors

Advances in Food and Nutrition Research, Volume 108 provides the latest advances on the impact of thermal processing on food flavonoids, the application of bioinformatics for studying food bioactive peptides, novel strategies for mitigating off-flavor perception, innovations in sustainable food packaging, the nutritional and safety aspects of edible insects in foods, the effect of novel food processing technologies on Bacillus cereus spores, and control of Salmonella in poultry production.Contains contributions that have been carefully selected based on their vast experience and expertise on the subjectIncludes updated, in-depth, and critical discussions of available information, giving readers a unique opportunity to learnEncompasses a broad view of the topics at hand

Unit Operations in Food Grain Processing covers theory and principles as well as best practices in cleaning, grading, drying, storage, milling, handling, transportation, and packaging of grains. The book begins with an overview of grain types, grain structure and composition, and engineering properties of different grains. It then moves into the aspects of processing. It reviews best practices in processing rice, wheat, pulses, oilseeds, millets, and pseudocereals. The book discusses value addition methods, products of grains, and waste and by-product utilization from grains. These discussions outline equipment and machinery needed, different methods of operations for various grains, and advances in grain processing as well as grain waste and by-product utilization.The book has 18 chapters in total. Each chapter discusses principles, design, illustrations, advances, and challenges to aid in understanding. Therefore this book is a valuable reference material for academicians, researchers, consultants, manufacturers, and practitioners in the field of food processing.Presents different methods of operations and the latest advances in grain processingExplores value addition, grain waste and by-product utilization from grainsCovers all the unit operations followed in grains processing, theory, and principleCovers application of emerging technologies in grain processing

Natural Antioxidants to Enhance the Shelf-Life of Food, Volume Two in the Developments in Food Quality and Safety series is the most up-to-date resource covering trending topics such as the analysis of toxic compounds and control of food poisoning, food fraud, traceability and authenticity, revalorization of agrifood industry, and natural antimicrobial compounds and their applications to improve the preservation of food, non-thermal processing technologies, nanotechnology in food production, and intelligent packaging and sensors for food applications. The book focuses on recent advances and strategies to use these compounds in the preservation of food. Chapters explore advances in antioxidant activity analysis, electrochemical methods, food oxidative stability, and natural antioxidants from agro-industrial by-products. Natural antioxidants from marine sources and innovations in antioxidants films and coatings are also covered. The series is edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists.Provides latest information on the use of natural antioxidants to enhance the food shelf-lifeCovers a wide variety of sources and compounds that naturally exert antioxidant activityThoroughly explains the natural compounds'application in foods or their incorporation into packaging

Sustainable Protein Sources: Advances for a Healthier Tomorrow, Second Edition explores alternative proteins, including plant, fungal, algal and insect proteins that can take the place of meat as sustainable sources to satisfy human protein needs. This revised edition presents the benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends and contains new chapters on potato protein, faba bean, chickpea, and coconut. Organized by protein, chapters also cover cereals and legumes, oilseeds, pseudocereals, fungi, algae, insects and fermentation-derived dairy and meat proteins paying particular attention to the nutrition, uses, functions, benefits, and challenges of each. The book also explores ways to improve utilization and addresses everything from consumer acceptability, methods of improving the taste of products containing these proteins and ways in which policies can affect the use of alternate proteins. In addition, the book addresses sustainable protein as a pathway to securing the food supply and considers regenerative versus extractive agriculture alongside new methods in farming and water usage. Introduces the need to shift from animal-derived to plant-based protein and fermentation derived proteinsDiscusses nutritive values of each protein source and compares each alternate protein to more complete proteinsProvides an overview of production, including processing, protein isolation, use cases and functionality

Linseed: A Multipurpose-Multisector Crop of Industrial Significance provides a general overview of linseed as a multipurpose-multisector crop for obtaining a number of valuable products. The book's sections present the use of linseed as food products and discuss a number of important topics, including genetic engineering and breeding advances, pre-harvest processing methods, advanced extraction and quality assessment, metabolic engineering, bioactivity, new food product development, chemistry, and functionality. The book also covers the use of linseed in the textile sector and modified linseed oil products, animal feed products, cosmetics, and personal use products, along with their industrial significance. Food waste and the challenges of linseed crop production and processing into a number of industrial products are also discussed. This book acts as a comprehensive resource for food scientists, researchers, scholars, and industrial people related to food, nutraceutical, cosmetics, pharmaceuticals, textiles, and health practitioners, especially dieticians and nutritionists.Provides a general overview of linseed as a multipurpose-multisector crop for obtaining a number of valuable productCovers the knowledge on the waste/by-products generated during the production and processing of linseedExplores detection and identification of bioactive components from linseed

Sustainable Cassava: Production, Processing, Trade, Consumption and Waste Management Strategies presents viable approaches to promote sustainability in this globally important crop, enabling future generations to benefit. Providing key insights to enhance production while limiting environmental impact, this book provides readers with foundational understanding of growing and utilizing Cassava. Cassava (Manihot Mill. species Euphorbiaceae) is a staple crop in tropical and subtropical regions of the world with diverse food and non-food value. It is a principal energy source but may be fortified to provide improved nutritional status for consumers as well as for the production of value-added products. With the growing human population, there is a need to increase global production and efficiency in trade, diversify and ensure safe consumption, maximize utilization of all cassava processing wastes, and add value to the cassava production chain through sustainable practices Presented in three parts, the first addresses cassava diversity and distribution, sustainable production and cultivation practices, and root processing innovations of the crop. Cassava trade policies and economic value chains, food safety and use of cassava, and agro-industrial cassava products are addressed in the second part. The third part focuses on bioeconomy aspects, cassava waste quality assessment, toxicology, sanitary practices, environmental risk assessment as well as sustainable management strategies for cassava waste using biotechnological and industrial advances. Addressing the need for a unified and standardized approach for the trade, management, and utilization of cassava genetic resources, finished products, and cassava processing wastes, the book also explores policy and governance structure for addressing environmental and economic issues emanating from their use. In the lens of globalization, climate change adaptation and mitigation, and sustainable development, the contents of this book will promote the adoption of novel and advanced practices in cassava cultivation and production, harvest, use, and waste recovery or reduction and contribute to global cooling efforts.Presents best practices and ideas from around the world, including technological advances for Cassava production and useFocuses on sustainability throughout the lifecycleProvides insights translatable to other tuber crops for further enhanced sustainable food security

“Value Addition of Fruit Wastes: Extraction, Properties, and Applications” provides the latest technologies used in fruit waste to extract, isolate, and characterize functional, active compounds and their diversified pharmacological, food, agricultural, and industrial applications. Divided in 3 sections, the book explores emerging technologies for extraction of functional components, thoroughly discusses value-added components and works as a guide to its applications. The book also covers fruit wastes for extracting starch to provide more cereal crops available as food, besides supporting the efficient utilization of fruit wastes to bring many more opportunities for extraction of functional components in a sustainable manner for food applications. Written by a team of experts in the field, this book provides technicians, researchers, food technology experts, food industry personnel, and academia with value addition to the fruit waste and a lot more opportunities for extraction of functional components in a sustainable manner for food applications. Covers valorization approaches of fruit waste for starch, protein, fibers, and phenolicsIncludes novel green techniques for the extraction of the functional compoundsBrings industrial applications of value-added functional compounds

Starch Industries: Processes and Innovative Products in Food and Non-Food Uses is the third volume of the'Underground Starchy Crops of South American Origin'book series. Organized in five volumes, this series brings information on the applied level of producing and using starch from a range of plants grown in tropical and subtropical areas that have South American origin. This book presents starch extraction and its food and non-food uses, using large and small industrial processes. The methods and equipment of these technologies are analyzed in detail, so that it is easy to be understood by a diverse public, increasing the visibility of the great potential of use of starchy tubers, rhizomes and roots, and improving processing options. Specifically in processing cassava, which is the only cultivation done on a commercial scale in South America, it is possible to extract starch in industries equipped with equipment, comparable to that of China, Thailand and Vietnam. This title also explores the extraction of smaller starches, such as canna starch, sweet potato and arrowroot from South China, which does not sell starch but transforms it into food paste in small extruders. Edited by a team of experts with a solid background on starch extraction research, the books are aimed at all those involved in research and development, new technological processes, quality control and legislation in the field of starch.Includes information on modified starches, considered the most valued products in the commercial starch portfolioThoroughly explores small extractors of canna starch, sweet potato and arrowroot from South China, which does not sell starch but transforms it into food paste in small extrudersDescribes the small, cassava starch fermentation companies that are found in almost all South American countries

Engineering Applications in Livestock Production covers the recent advancements and technological developments in the field of livestock production engineering in great detail. The major advances covered in this book include the use of artificial intelligence, image processing, Internet of Things, novel animal product processing technologies, farm automation systems, sensor technology, bioengineering practices and even engineered housing systems among others. The book includes applications of emerging sensor based and intelligent techniques/systems in the field of livestock production and management The book will have separate chapters dedicated to innovative approaches in the livestock sector such as artificial intelligence, micro and nano sensors, IoT, image processing and farm automation Specialists contribution of chapters provide comprehensive details while assisting the understanding of the concepts

Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications investigates casein properties, uses, and applications in food and non-food products, in addition to exploring its health benefits and uses in manufacturing, such as in cheese products, along with an in-depth discussion on the future scope, challenges, and market trends of this protein. Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications is an excellent reference for food scientists, dairy researchers, pharmaceutical scientists, students and researchers studying related fields.Provides comprehensive coverage of casein, the main milk protein that has many applications and usesIncludes suggested reading for further informationAddresses a wide-range of related topics, including non-food applications of casein

In recent years, there has been a global surge in the production and application of vitamins and pigments in food and pharmaceuticals industries, leading to draw the attention of scientific communities to develop novel strategies to cope with world demand. Microbial vitamins and carotenoids in food biotechnology: Novel source and potential applications allow the audience to understand the current status of the biotechnological approaches used for the production of vitamins and carotenoids from microorganisms. The title provides important insights to understand the molecular mechanisms involved in microbial biosynthesis of vitamins and carotenoids. The chapters, all written by leading researchers from academia, help to put forward all the latest advancement concerning the production and applications of microbial vitamins and carotenoids. The book also provides the sustainable alternative to chemically synthesized compound and presents the wide coverage for the most promising sources of vitamins and carotenoids in food and pharmaceutical industries. This is a complete and unique resource beneficial for the scientific communities as well as food science and nutrition research students.Thoroughly explores biotechnological approaches surrounding the production and application of microbial vitamins and carotenoids in food processing and manufacturing industriesCovers the major portion of novel source and various biotechnological approaches used for the production of various types of vitamins and carotenoids from microorganisms and their applications in food industryContains up-to-date information required for the formulations of new products or protocols for enhancing production of specific compounds

Advanced Techniques of Honey Analysis: Characterization, Authentication, and Adulteration presents an overview of honey - its classification, composition, safety, present status, quality issues and prospects - before delving into honey adulteration and presenting various methodologies for honey analysis. Broken into fourteen chapters, this book explores physiochemical, bioactive compound, aroma, microbial, thermal, and rheological analysis of honey. It also considers infrared spectroscopy, nuclear magnetic resonance, and Raman spectroscopy methods. High-performance liquid chromatography, gas chromatography and GC-MS methods are also highlighted. Written for food scientists and those working in honey industries and related fields, this book will be a welcomed resource for all who wish to play a role in mitigating honey fraud.Contains comprehensive information on novel honey analytical techniquesDiscusses the characterization of determination of honey adulteration by various novel methodsSheds light on Nuclear magnetic resonance (NMR) spectroscopy in honey analysisIncludes applications, literature reviews, recent developments, and methods

Pigmented Grains: Nutritional Properties, Bioactive Potential, and Food Application highlights the potential of pigmented grains crops in the human diet and their health benefits due to presences of the rich source of phytochemicals and pigments. Divided in 13 chapters, the book covers the breeding approaches and techniques for producing pigmented grains, the functionality and nutritional properties of wheat, rice, maize, barley, oats and rye, sorghum, millets, and pseudo cereals such as amaranth, quinoa and buckwheat. The book also covers processing of pigmented grains and effect on their functionality, besides utilization of pigmented grains and their by-products in a variety of products. A comprehensive reference written for teachers, scientists, researchers, students and all others who have interest in pigmented grains their potential nutritional value, utilization in food processing, value addition, and combating malnutrition and nutritional security.Discusses nutrition, bioactive potential, and opportunities for use in food productsPresents processing techniques for extraction and enhancing product quality from pigmented grainsCovers breeding approaches and techniques for producing pigmented grainsIncludes wheat, rice, maize, barley, oats and rye, sorghum, millets, amaranth, quinoa, and buckwheat

Environmental Challenges in Attaining Food Security, Volume Nine in the Advances in Food Security and Sustainability series, highlights new advances in the field, with this new volume presenting interesting chapter on important topics such as Exacerbation of Food Insecurity in Africa: A Consequence of the Dual Threat of COVID-19 and the Russia-Ukraine Crisis; Rising Environmental Issues: A hindrance to food security; Microplastics in Soil and Water: Unveiling Environmental Risks and Implications; Emerging Contaminants – Categorization, Effect and Treatment; The Potential Impact on Pesticides on Insect Pollinators and Their Ecological Implications, and much more.Additional chapters cover Change in geo-environmental conditions and crop productivity; Pesticide Concentration and Its Impacts: Food security Vs. Food safety; Heavy metals in soil and water: Sources, fate, toxicology and remediation; Salinity stress in Crop Plants: Effects and Eco-friendly management; Salinity Stress: Impact on Plant Growth; Micronutrient bioavailability in contaminated soil and mitigation strategies for toxicity; Decrease in Arable Land and Water; and Nano-enabled sensor modules for detection of agrochemicals in diverse soil, and water systems: Progression and future trends; Monoculture Of Crops.Provides the authority and expertise of leading contributors from an international board of authorsPresents the latest release in the Advances in Food Security and Sustainability series

Edible Flowers: Health Benefits, Nutrition, Processing, and Applications discusses several edible flowers and their history, bioactive compounds, pharmacological properties, chemistry, and manifold applications. Composed of 20 chapters, the book explores significant edible flowers which have a bioactive and pharmacological attribute apart from preservation aspects. Each of the presented flowers are analyzed by its taxonomy, history, nutritional properties, important bioactive natural compounds, pharmacological potential, use in food processing, and marketability. Medicinal and edible flowers that are grown in the various countries and are thought to promote health are also the subject of this book, thus ensuring the food security aspect. Written by a team of experts in the field, this book is a good support for researchers and scientists working in the fields of food science, food technology, and nutrition, with a special interest by the study of edible flowers.Covers the nutritional and pharmacological aspects of edible flowersAddresses the most popular edible flowers in the world as a source for nutraceuticalsPresents application in food products and potential health benefitsDiscuss the various preservation techniques to improve the storage stability of edible flowers

Nutritional and Health Aspects of Native West African Foods is part of an ongoing series that continues to build out Elsevier's Nutritional and Health Aspects of Traditional and Ethnic Foods series. Written by a gender diverse team of experts, this book explores native and wild West African foods from Cameroon, Ghana, and Nigeria where 60% of West Africa live. Through valorization trials, the book analyzes nutritional components and the processing and safety of native plants and botanicals and shows how indigenous foods such as grains, fruits, tubers, fungi and cheese make a global impact on diet-related health claims and disease.From handling and processing methods to regulatory issues and sustainable farming, this book presents a framework to discover the influence of historical eating habits on today's diets.• Promotes global availability and insight into native West African foods available in Cameroon, Ghana and Nigeria • Reviews the safety, processing and health benefits of these foods • Explores both scientific and anecdotal diet-related health claims • Analyzes nutritional components of native plants through valorization trials for global market • Presents framework to determine if these foods meet local and international regulatory requirements and presents strategies to remedy non-compliance

Handbook of Plant-Based Food and Drinks Design discusses conventional and emerging technologies for plant-based ingredient improvement (yield, nutritional composition and functional properties) while considering food safety, sustainability, and social impact to explore current and potential markets through research and innovation. Divided in 7 sections, the book covers Plant sources for functional ingredients, Processing plant-based sources, Plant-based food design to replace/mimic animal food, Innovation in plant-based food, The promise of parity, Safety and regulations of plant-based foods, Social, environmental, and economic impact, and more. Written by a team of experts in the field, this book can be a good support for researchers and scientists working with plant-based food, drinks, and market trends.Brings a critical overview about the health-beneficial compounds of plant-based sourcesOffers guidelines on how to formulate plant-based food or a food alternativeDiscusses the transition towards more plant-based diets on nutrition, economy climate change, health, and sustainability

Vitamin D and Health, Volume 109 reviews the versatility of vitamin D in enhancing the immune system and its potential role in combating many chronic diseases. While vitamin D's role in enhancing bone health is well established, recent studies demonstrated the safety and efficacy of peri-operative vitamin D supplementation in cardiac patients and its impact on post-operative outcomes. Chapters in this new release include discussions on Vitamin D and Immune Function, Vitamin D and Bone Heath, Vitamin D and Cardiovascular Disease, Vitamin D and Cancer, Vitamin D and Diabetes, Vitamin D and Neurological Diseases, Vitamin D and Celiac Disease, and much more.Provides the latest information on the possible mechanisms of action by the active metabolite of vitamin D, 1,25(OH) in immune cellsCovers the beneficial roles of vitamin D in bone health, cardiovascular disease, diabetes, cancers, and celiac diseaseDiscusses vitamin D's ability to reduce the risk of severity and death from viral diseases such as influenza, COVID-19, and the respiratory syncytial virus (RSV)

Handbook of Goldenberry (Physalis peruviana): Cultivation, Processing, Chemistry, and Functionality presents multidisciplinary coverage of P. peruviana and its role as in food, cosmetic, and pharmaceutical products. Broken into three sections, the book addresses the cultivation, species, and cultivars of Physalis peruviana, along with its chemistry, functionality, health-promoting properties, technologies, processing, and applications. Written for nutrition researchers, food scientists, food chemists, food technologists, nutritionists, and those studying related field, this book is a timely reference for those who wish to learn more about this functional food.Presents the chemistry and functionality of Physalis peruvianaDiscusses the processing, technology, and functional applications of Physalis peruvianaExplores Physalis peruviana phytochemicals and its health-promoting effects

“Omega-3 Fatty Acids: A Scientific Approach to Healthy Ageing and Optimized Nutrition,'looks at the biochemistry of long chain fatty acids and their importance to health, well-being and the reduction of inflammation in the body to help control age related diseases. Divided into two parts, Omega-3 Fatty Acids: A Scientific Approach to Healthy Ageing and Optimized Nutrition” first explains the history, chemical background, and physiological pathways of how EPA and DHA influence our inflammatory response and their importance as structural building blocks within our cell membranes. Readers will learn about increasing the anti-inflammatory effects from polyunsaturated-fatty-acid intake by combining Omega-3s and Omega-6s, as well as the differences, safety aspects, nutritional values of plant Omegas verse animal Omegas. They will also learn about the content and benefits of different Omega fatty acids derived from various food sources such as seeds, fish, eggs, and nuts. Part 2 is dedicated to healthy ageing and discusses the results of numerous clinical trials and mechanisms of action that address heart, immune, bone, muscle, cognitive and vision health. Readers will gain insight to methods of sustainable sourcing to ensure maximum benefits and optimized nutrition.• Discusses how proper Omega-6-to Omega-3 ratios in our diet impact health and disease • Highlights anti-inflammatory eicosanoids'role in the body's inflammatory response • Explores the differences and benefits of animal Omegas verses plant Omegas • Provides insight to how inflammation contributes to age related diseases, from cardiac to cancer • Explains different effects, safety and health and nutrition benefits of EPA and DHA

Biosensors for Foodborne Pathogens Detection: A Rapid Detection Approach covers rapid and accurate measurement for biosensing analysis. This book is organized in a systematic way, covering basic introduction and advanced approaches in biosensing and their use in the detection of food pathogens. This compilation includes chapters such as Methods, techniques and latest developments in the detection of foodborne pathogens; Basic principles in Biosensors and bioelectronics for the foodborne pathogens; Various bio-recognition receptors used in the biosensors; Nanomaterials and signal amplification in biosensors for foodborne pathogens; electrochemical biosensors for foodborne pathogens; Optical biosensors for foodborne pathogens, and more. This book act as a comprehensive resource for researchers or scientists working in food safety, especially in microbial food spoilage detection using biosensors. Explores biosensing in the detection of food pathogens, from basic introduction to advanced approaches Covers advancements in electrochemical impedance spectroscopy (EIS) based biosensors because of its enhanced sensitivity and specificity Brings the role of nanotechnology in biosensing

Green Products in Food Safety explores the potential of green chemicals in the sustainable management of food biodeterioration agents and addresses the current existing limitations of green products for their sustainable application. The book summarizes food loss by biodeterioration agents (bacteria, fungi, mycotoxin, and insect pest); novel detection methods for hazardous food contaminants; different sources of green chemicals, their origin, extraction, and characterization methods; and bioactivity of green products against biodeterioration agents with their molecular sites of action. Also included are discussions of pharmacological properties of green chemicals, metabolic engineering of green chemical biosynthesis, natural therapy for bovine mastitis, the role of molecular modeling and dynamics in food science, nanocarriers for application in the food system, elucidation of novel site of action, toxicity prediction, ecological perception, Intellectual Property Right (IPR), regulations, and perspectives on the commercial application of green products. This book covers basic and translational aspects that prove to be beneficial for food scientists, researchers, students, and young professionals. Presents a systematic and in-depth understanding of recent scientific and technological advances related to green products and their application in food systems against biodeterioration agents Covers the basic and translational aspects related to the field of biopesticides and food loss by biodeterioration agents Links scientific and technological advancements to address existing limitations such as availability, cost-effectiveness, molecular mode of action, toxicity assessment, IPR, and more

Encyclopedia of Meat Sciences, Third Edition, Three Volume Set is the most up-to-date reference work on topics central to agricultural and food science researchers at all levels. With over 250 outstanding articles written by world leading experts, the book offers unparalleled coverage of the science and technology of producing and harvesting animals for meat, along with tactics for preservation and processing. Clearly divided into 12 distinct sections, topics covered include all aspects of the production of animals, poultry, fish and other species commonly ‘farmed'and/or ‘harvested', as well as the science of meat preservation and processing and consumer issues. New to this third edition are chapters covering the core scientific advancements of recent years, including gene editing of animals, sustainability and zoonotic diseases. In addition, the book introduces a templatized chapter approach, thus providing consistency to the entire work and maximizing the clarity and accessibility of its content for the reader. Chapters, once again, include a variety of images, charts, graphs, and/or diagrams to enhance the text. Provides a ‘one-stop'resource that bridges the gap in knowledge since the last edition Presents a comprehensive reference book on meat science Intuitively organized into 12 sections over 3 volumes, providing an excellent overview of the field Contains approximately 250 chapters written by a global team of experts in meat sciences, thus maximizing its appeal to a large audience

Present Knowledge in Food Safety: A Risk-Based Approach Through the Food Chain presents approaches for exposure-led risk assessment and the management of changes in the chemical, pathogenic microbiological and physical (radioactivity) contamination of'food'at all key stages of production, from farm to consumption. This single volume resource introduces scientific advances at all stages of the production to improve reliability, predictability and relevance of food safety assessments for the protection of public health. This book is aimed at a diverse audience, including graduate and post-graduate students in food science, toxicology, microbiology, medicine, public health, and related fields. The book's reach also includes government agencies, industrial scientists, and policymakers involved in food risk analysis. Includes new technologies such as nanotechnology, genetic modification, and cloning Provides information on advances in pathogen risk assessment through novel and real-time molecular biological techniques, biomarkers, resistance measurement, and cell-to-cell communication in the gut Covers the role of the microbiome and the use of surrogates (especially for viruses)

High Pressure Thermal Processing provides a detailed understanding on the technology itself, what it can be used for, and the benefits of the technology over conventional processing. From an academic perspective, all sections clearly outline the intricacies of the technology, new applications (other than for spore inactivation) and how technology related process variables impact on food, quality attributes, textures, safety, and chemical aspects, etc. From a manufacturer perspective, throughout the product development stage and the actual commercial implementation, the book content will assist users greatly in doing this efficiently and safely.Within a single reference book, this book reaches researchers in academia who face the challenge to drive the science and assist the manufacturers to commercialize these new technologies. It is also ideal for regulators around the world who need to assess these new technologies and implement guidelines for manufacturers. Provides a comprehensive overview on the technology, including food safety aspects, new product developments and regulations Thoroughly explores HPTP for microbial spore inactivation, the sterilization of ambient stable low-acid food products Covers HPTP and its effect on the production of food processing contaminants

••Selected for Doody's Core Titles® 2024 in Nutrition•• Encyclopedia of Human Nutrition, Fourth Edition, a Four Volume Set, provides updated information on the foundations of nutrition science, along with the biology and functions of vitamins and other essential nutrients present in the human diet. The book's content offers a modern understanding of the links between diet and health effects, including diseases of recognized nutritional etiology. This overview of the genetic and molecular aspects of nutrient-health interrelationships includes important content on topics like nutrigenomics, metabolomics and the microbiome. In addition, the book provides global context, particularly on the issue of food production, sustainability and climate change. The new edition carries on the legacy of a reference work that comprehensively offers a one-source, integrated bank of information on all three areas – food, nutrition science and clinical nutrition.Provides an excellent overview of the field of human nutritionIncludes interdisciplinary chapters written by experts from around the world – chapters written by academics and practitioners from various fields and regions ensure the knowledge within is easily understood by, and applicable to, a large audienceIdeal for scientists in the fields of food science, biology, physiology, agriculture and climate change

Value Addition in Agri-Food Industry Waste through Enzyme Technology, Volume Three explores advances in the production of high value-added products from agri-food industry waste/residues using enzyme technology. Waste materials used in hydrogen production are categorized as agricultural waste, municipal waste, industrial waste, and other hazardous wastes. The book explores advances in value-addition to waste materials and includes utilization of industrial, agricultural and municipal waste for its bioconversion using enzyme technology. This book assembles the novel sources and technologies involved in value-added products formation from specific waste materials, making it an essential reference to professionals, scientists, and academics in agri-food and related industries. Provides biotechnological tools used in valorizing waste for the agri-food industry Presents novel and eco-friendly alternative processes to produce value added products by food waste utilization Discusses valuable molecules from agriculture and food industry residues as a future sustainable solution to improve public health and protect the environment

Berry Bioactive Compound By-Products explores the phytochemistry, functional properties, health-promoting effects, and food and non-food applications of bioactive compounds in berry processing by-products. The book covers a range of berry processing by-products, including mulberry, raspberry, blueberry, and many more. The book examines the chemical composition, bioactive compounds, green methods for extraction, metabolism and bioactivity of bioactive components, biorefinery, bioenergy, and zero waste processing, and economic values for each berry's by-products. Edited by world experts, this book is a valuable resource for food scientists, researchers, and students in the fields of functional foods and food science, technology, and bioprocess engineering. Presents systemized and detailed information about each berry by-product Covers the methods for bioactive components extraction, and their functionality, technological aspects, and stability under processing and storage conditions Includes information on processing by-products for mulberry, raspberry, blueberry, strawberry, wolfberry, chokeberry, bilberry, cranberry, grape, cherry, fig, barberry, and black, white, and red currant

Applications of Essential Oils in the Food Industry delivers detailed information on the application of essential oils derived from underutilized crops and herbs for the development, preservation, and safety of food products. The book covers post-harvest fruits and vegetables and their adjuvant and plasticizers when applied as an edible coating, as well as their mechanism of action as preservatives for foods, such as fish, meats, and yogurts. The book highlights the use of essential oils as anti-microbials, bio-preservatives, and antioxidants, and also examines their effectiveness against several food borne pathogens and in enhancing the aroma of food products. Presents the latest research information on essential oils as anti-microbials, bio-preservatives, and antioxidants Describes how essential oils can be used for the management of mycotoxins, especially for the management of toxigenic strains producing higher level of aflatoxin Includes information on the utilization of essential oils in beverages, drinks and semi liquid foods Demonstrates the synergetic effect of nanotechnology together with essential oils, including information on nano-ceutical, nano-emulsion, and nano-pharmacology

Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing presents new insights on the development of new healthy foods and the understanding of food structure effect on nutrition, health and wellbeing. Sections cover a) New ingredients, typicity and ethnicity of foods in different cultures and geographic regions; b) New and innovative strategies for food structure development; c) Strategies to address the challenges for healthier food products, such the reduction of sugar, salt and fats; d) Assessment of health effect of foods by in vitro and in vivo tests, and more. Edited by experts in the field, and contributed by scientists of different areas such as nutritionists and food engineers, this title offers a broad overview of the field to the readers, boosting their capability to integrate different aspects of product development. Brings examples and strategies on how to improve the nutritional value of foods through food engineering and design Includes a broad vision of food trends and their impact in new product development Features the newest methodologies and techniques for the analysis of developed food products

Chitosan: Novel Applications in Food Systems is a practical resource for those looking to understand new applications of chitosan in the food industry. The content presented is written by experts in the field who have worked on the latest application of chitosan-based research to help researchers and scientists understand how recent applications combined with traditional food preservation hurdles, or novel hurdles such as active packaging, irradiation and essential oils can improve methods of controlling microorganisms in foods. With an emphasis of potential of chitosan in food safety this reference briefly summarizes what chitosan-based research has already done for the industry, including potential applications. Explains the role of chitosan nanoparticles to fight against food pathogens Provides the latest developments on chitosan and food packaging, especially on active food packaging chitosan film production Presents chitosan research as a natural antimicrobial to enhance food safety Includes nutritional aspects of chitosan used in food applications

Starch-Based Nanomaterials for Food Packaging: Perspectives and Future Prospectus presents the properties and sources of starch- based nanomaterials, new perspectives, safety aspects, applications and future trends. The book's chapters cover nanostructured materials, polysaccharide based bionanocomposites, starch based nanofibers, starch food packaging applications, nano gold imprinted starch bio nanocomposites, cereal starch-based nanoparticles, and edible packaging reinforced with starch-based nanomaterials. This is a complete resource to food industrialists who deal directly with food packaging and fruit and vegetable preservation. Contains updated research behind the utilization of starch-based nanomaterials in food packaging Provides clear and comprehensive information on edible packaging based nanomaterials Presents deep insights into perspectives, safety aspects and future trends of starch-based nanomaterials

Revolution in the Seas: Ending Overfishing and Building Pesco-ecology, Sustainable Agro-Ecology of Fishing provides an in-depth analysis of the dynamics between humans and disrupting marine ecosystems by extracting its wild animals. It highlights practical changes that can be implemented to prevent overfishing and create a new way of fishing, the pesco-ecology that benefits marine life, coastal communities, and human consumers alike. Written by a leader in fisheries science and conservation, this book begins by diagnosing the issue of overexploitation, showing the dynamics and consequences on living marine resources and ecosystems. It then goes on to demonstrate how recent scientific discoveries, including tropic network functionality, are changing humans'approach to fishing sustainably. The final sections are devoted to ecological, economic, and social solutions. Revolution in the Seas: Ending Overfishing and Building Pesco-ecology and Sustainable Agro-Ecology of Fishing is a vital resource for fisheries scientists, managers, academics and students in marine biology or fisheries studies. All stakeholders and citizens involved in building a sustainable relationship between humans and the sea will also benefit from this book's revolutionary content.Translated to English for global accessibilityAnalyzes systems and protocols that have led to overexploitationExamines innovations and key rules for implementing a new way of fishing and rethinking sustainability