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Bioprospection of Co-products and Agro-industrial Wastes
The proposed book titled as “Bioprospection of Coproducts and Agro-industrial Wastes: A Sustainable Biotechnological Approach”, seeks to offer the importance of the recycling, reuse of food residue, byproducts of fruits and agri-wastes to the academic community and industries. In developing countries facing malnutrition and environmental problems, this book would be very useful. The food waste and the residues resulting from this process are now becoming environmental problems. These mainly include leaves, stems, seeds, bark, and roots that have high nutritional value, many times even greater than the part usually consumed. It is a pressing priority to reuse and recycle the waste which is detrimental to the environment. This book would be an essential reading for students, researchers, and people from the food and pharma industry.
Dieta, alimentação, nutrição e saúde – Vol. 8
Prezados leitores, O oitavo volume da série “Dieta, alimentação, nutrição e saúde” oferece uma análise detalhada das relações entre alimentação e saúde, com foco em temas relevantes para o contexto brasileiro. O impacto do aumento do consumo de fast food e o acesso desigual a alimentos saudáveis são abordados, destacando suas consequências para a saúde pública. Questões de saúde mental, como a ligação entre a microbiota intestinal e a depressão, e a importância da neuronutrição no tratamento da ansiedade e depressão são discutidas, assim como os desafios enfrentados por atletas femininas devido à deficiência de energia relativa no esporte. O livro também exp...
Primordial Prevention of Non Communicable Disease
This volume provides a comprehensive overview on developmental origins of health and disease regarding various factors related to the origins of non-communicable diseases (NCDs) from early life. It offers a summary of the impacts of various factors such as epigenetics; gene-environment interaction; ethnic predisposition to NCDs and their risk factors; prenatal factors; fetal programming; maternal weight status and weight gain during pregnancy; type of feeding during infancy; growth pattern during childhood; obesity; stunting; socioeconomic status; dietary and physical activity habits; as well as environmental factors including air pollution and global climate change on the development and progress of NCDs.
Fruits of the Brazilian Cerrado
Fruits of the Brazilian Cerrado: Composition and Functional Benefits describes the nutritional, chemical and physical characteristics of the fruits of the Cerrado, as well as their pharmacological effects and use in phytotherapics. Chapters are dedicated to the morphological characteristics, macronutrients, micronutrients and active compounds of various fruits, with separate sections covering their peels, leaves, nuts, pulps, and other components. The text also includes detailed studies on the treatment of diseases with these natural products, as well as their applications in popular use by local communities. Authors explain the importance of bioactive compounds found in the fruits and their possible mechanisms of action in the organism. This text thus provides a valuable reference to researchers studying a range of topics, including functional foods, phytotherapy, and plant science.
The South Beach Diet
A renowned cardiologist discusses the importance of understanding the glycemic index values of foods and presents a weight-loss program that includes meal plans and recipes.
Human Developmental Toxicants
Presenting the first database of its kind, this unique reference illustrates the relationships between the chemistry and developmental toxicity of a number of important pharmaceuticals and industrial toxicants. Human Developmental Toxicants contains up-to-date and concise information on the chemical structures, properties, and biological activities
Natural Food Additives, Ingredients and Flavourings
As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather than synthetic additives and ingredients. Natural food additives, ingredients and flavourings reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors.After an exploration of what the term 'natural' means in the context of food ingredients, part one focuses on natural food colourings, low-calorie sweeteners and flavour enhancers, followed by a consideration of natural antioxidants and antimicrobials as food ingredients. The b...
Excipient Development for Pharmaceutical, Biotechnology, and Drug Delivery Systems
To facilitate the development of novel drug delivery systems and biotechnology-oriented drugs, the need for new, yet to be developed, and approved excipients continues to increase. Excipient Development for Pharmaceutical, Biotechnology, and Drug Delivery Systems serves as a comprehensive source to improve understanding of excipients and forge potential new avenues for regulatory approval. This book presents detailed, up-to-date information on various aspects of excipient development, testing, and technological considerations for their use. It addresses specific details such as historical perspective, preclinical testing, safety, and toxicology evaluation, as well as regulatory, quality, and utility aspects. The text also describes best practices for use of various functional excipients and extensive literature references for all topics.
Essential Guide to Food Additives
Food additives are the cause of a great deal of discussion and suspicion. Now in its third edition, Essential Guide to Food Additives aims to inform this debate and bring the literature right up to date especially focussing on the changes in legislation since the last edition. Key topics include: * A basic introduction to the technology of food additives * Technical information on all food additives currently permitted in the European Union * Discussion covering the general issues surrounding the use of food additives, including the need for them * Coverage of the legal approval process for additives and the labelling of the finished product * Identification of sources or methods of production for each additive * Properties of individual additives and typical products they are used in This book will be an invaluable reference for researchers in the food and drink industry, undergraduates and graduates of courses in food science and technology and indeed all those who are interested in what they eat
