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Starches for Food Application
Starches for Food Application: Chemical, Technological and Health Properties examines the scientific, technological and nutritional knowledge of different types of starches, including their production and application in food, health and the environment. The book covers the links between biosynthesis, structure and the environmental impact on processing and nutrition. In addition, it covers starch identification and evaluation methods, along with production methodologies for food application, new sources of starch, modified starches for food application, and the relationship between starch, nutrition and health. - Covers all aspects of starch in relation to foods, i.e., from the production and modification of starch, to the function and application of starch in food - Offers a practical reference guide that compiles information on new sources of starch in food, starch application, modification and new starches for health benefits - Brings scientific, technological and nutritional knowledge of starch for food applications to bridge the gap between health and environment
Designing Gluten Free Bakery and Pasta Products
The ingestion of gluten in the human diet can lead to gastrointestinal disorders such as celiac disease, allergy to wheat and non-celiac gluten sensitivity. Currently the best treatment is the strict adherence to a diet without sources of prolamins and gliadins (wheat), secalin (rye) and hordein (barley). Several studies have revealed that a gluten-free diet may lead to nutrient deficiencies. Therefore, the formulation of gluten-free foods, particularly those related to cereals, is a major challenge. A great effort has been put into improved technological and nutritional aspects of gluten-free cereal products, as evidenced by the large amount of research published in journal articles. Thus f...
Advances in Induction and Microwave Heating of Mineral and Organic Materials
The book offers comprehensive coverage of the broad range of scientific knowledge in the fields of advances in induction and microwave heating of mineral and organic materials. Beginning with industry application in many areas of practical application to mineral materials and ending with raw materials of agriculture origin the authors, specialists in different scientific area, present their results in the two sections: Section 1-Induction and Microwave Heating of Mineral Materials, and Section 2-Microwave Heating of Organic Materials.
Thermoplastic Elastomers
Thermoplastics can be used for various applications, which range from household articles to the aeronautic sector. This book, "Thermoplastic Elastomers", is comprised of nineteen chapters, written by specialized scientists dealing with physical and/or chemical modifications of thermoplastics and thermoplastic starch. Such studies will provide a great benefit to specialists in food, electric, telecommunication devices, and plastic industries. Each chapter provides a comprehensive introduction to a specific topic, with a survey of developments to date.
Biotechnological Advances in Bamboo
“Green gold” or “Poor Man’s Timber” are commonly used terms for bamboo that is a valuable and renewable resource of the world, and has always been an elemental part of human beings in terms of social and economic value. Bamboo is considered a multipurpose plant and has a prolonged history as an adaptable and extensively used renewable resource in conventional and commercial applications. Therefore, the annual demands for bamboos have already out-crossed the annual yields across the world. And the current scenario has forced scientists to pay more attention to the utilization of biotechnological tools for better understanding and improving bamboos. The book provides an overview of t...
Food Intolerances
While modern food production has become increasingly efficient in providing a wide range of convenient and affordable products, individuals struggling with gluten intolerance, FODMAP intolerance, and intolerance to food additives are an exception when their health conditions limit the foods they can safely eat. Food intolerances, usually dealt with from a health perspective, also have technological aspects, especially as one takes into consideration that foods designed for individuals with food intolerances require specific ingredients, formulations, and processing conditions. Food Intolerances: A Technological Perspective addresses the health and food science aspects of food intolerances fr...
Traditional Starch Food Products
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 ...
Food Aroma Evolution
Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluation of foods requires that analytical techniques keep pace with the available technology. As a result, a major objective in the chemistry of food aroma is concerned with the application and continual development ...
Native Crops in Latin America
Functional foods improve health and can reduce the risk of different diseases. In this sense, a variety of bioactive compounds present in functional foods are able to modulate inflammatory responses or exhibit interesting bioactivities such as antihypertensive, antioxidants, anticancer, antimicrobials, anticariogenics, among others. There is a revalorization and mounting characterization on ancient grain crops of Latin America such as chia, amaranth, quinoa, Andean lupin, sacha inchi. This area also posseses a huge variety of native fruits such as camu camu, goldenberry, lucuma, which have health-promoting compounds. Native Crops in Latin America: Biochemical, Processing, and Nutraceutical A...
