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Food Industry 4.0
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) a...
Nano/micro-Plastics Toxicity on Food Quality and Food Safety
Nano/micro-Plastics Toxicity on Food Quality and Food Safety, Volume 103 in the Advances in Food and Nutrition Research series, provides in-depth reviews on recent developments in nano/micro-plastics toxicity on food quality and food safety research. Topics covered in this volume include the sources and occurrence of nano/microplastics in terrestrial/marine environments, release mechanisms of microplastics from packaging into foods, influencing factors of microplastic on food products, their translocation and accumulations potential, microplastic as a critical vector for pollutant transfer, toxicology impact, cycling in the marine environment and seafood safety, and more. Moreover, microplas...
Natural Molecules in Neuroprotection and Neurotoxicity
Natural Molecules in Neuroprotection and Neurotoxicity brings together research in the area of natural compounds and their dual effects of neuroprotection and neurotoxicity when interacting with brain cells. This book is organized into four sections that address molecular mechanism underlying neuroprotection and neurotoxicity, neuroprotection mediated by natural molecules, neurotoxicity induced by natural compounds and nanotechnology-related strategies utilized in neuroprotection. Written by well-known researchers all over the world, chapters provide an in-depth analysis of numerous molecules, such as algae, plant and fungus-derived molecules, and comprehensively discuss their mechanisms of ...
Dietary change strategies for sustainable diets and their impact on human health - volume 1
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Alternative Proteins
In the last decade, there has been substantial research dedicated towards prospecting physiochemical, nutritional and health properties of novel protein sources. In addition to being driven by predictions of increased population and lack of a parallel increase in traditional protein sources, main drivers for the rise in novel proteins/ novel foods research activities is linked to significant changes in young consumers’ attitudes toward red meat consumption and their interest in new alternative protein products. Alternative Proteins: Safety and Food Security Considerations presents up-to-date information on alternative proteins from non-meat sources and examines their nutritional and functi...
Reviews in the Impact of Gut Microbiota in Health and Disease
Frontiers in Microbiology is delighted to present the ‘Reviews in the Impact of Gut Microbiota in Health and Disease’ series of article collections. Reviews in the Impact of Gut Microbiota in Health and Disease will publish high-quality scholarly review papers on key topics in the Impact of Gut Microbiota in Health and Disease. It aims to highlight recent advances in the field, whilst emphasizing important directions and new possibilities for future inquiries. We anticipate the research presented will promote valuable discussion regarding the impact of gut microbiota in health and disease that will translate to best practice applications in clinical, public health and policy settings.
The Aquatic Product Processing and By-product Utilization
Aquatic products are extremely popular with consumers since they have a unique taste and multiple bioactive substances such as protein, mineral elements, polysaccharides, and unsaturated fatty acids. However, the processing of aquatic products is still mostly at the primary processing level, resulting in a low utilization rate. Meanwhile, food processing causes a sizable number of by-products, seriously depleting natural resources and polluting the environment. Therefore, in-depth processing of aquatic products and the improvement of the comprehensive utilization of by-products are conducive to the high-value utilization of low-value aquatic products so as to maximize the development of aquatic resources, achieve sustainable development of resources, and ultimately obtain higher economic, ecological, and social benefits.
Pseudocereals
Pseudocereals: Production, Processing, and Nutrition provides an overview of the chemistry, processing, and technology of pseudocereals which have become super grains. The cultivation of pseudocereals has spread to over 70 different countries due to their attractive nutritional properties and for food security. This book discusses necessary information on different pseudocereals as well as practical information on cultivation procedures, equipment, food processing using pseudocereals and the use of by-products for bioactive compound extraction. It addresses concerns regarding globalization, food security, climate change and the needs of underdeveloped or developing countries. Key Features: Covers both common as well as less exploited pseudocereals Explains the grain structure and engineering properties of different pseudocereals Studies the effect of food processing on the bioactivity and nutritional value of pseudocereals and their products
Natural Antioxidants to Enhance the Shelf-Life of Food
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 antioxidan...
Handbook of Plant-Based Food and Drinks Design
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 sources - Offers guidelines on how to formulate plant-based food or a food alternative - Discusses the transition towards more plant-based diets on nutrition, economy climate change, health, and sustainability
