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Molecular Biotechnology for Plant Food Production
The first single volume reference on the use of genetic engineering and molecular biology for plant food production, this book provides basic to in-depth approaches at the molecular level combining agricultural technology with food science and technology. It focuses on biotechnology 's role in the manipulation of cell and plant growth for enhanced productivities. Includes over 2100 key literature references.
Natural Colorants for Food and Nutraceutical Uses
As our understanding of the science and functions of color in food has increased, the preferred colorants, forms of use, and legislation regulating their uses have also changed. Natural Colorants for Food and Nutraceutical Uses reflects the current tendency to use natural pigments. It details their science, technology, and applications as well as t
Amaranth Biology, Chemistry, and Technology
This book is devoted to amaranth, a plant to which 45 species are indigenous to the Mesoamerican region and 10 others originated in Africa, Asia, and Europe. Amaranth was the foundation of the extensive North and South American ancient civilizations and is still important in the agriculture of more recent Indian cultures. However, this plant nearly disappeared after the Spanish conquest. In view of the outstanding agronomic performance of the plant and the high nutritional value of the grain, it is now becoming an important crop in various regions of the world. Progress in the utilization of amaranth is directly related to scientific and technical information on its biological, physical, and...
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...
Latin-American Seeds
In the last few years, the Latin-American seeds have gained increased importance (also due to the increased demand for gluten-free foods). Worldwide demand for Latin-American seeds and grains has risen in a high proportion. In parallel, seeds and grains' research from this region in all relevant fields has been intensified. Latin-American Seeds: Agronomic, Processing and Health Aspects summarizes the recent research on Latin-American crops regarding agronomic and botanical characteristics, composition, structure, use, production, technology, and impact on human health. Latin-American cultivars studied here are included in the groups of cereals, pseudo-cereals, oilseeds, and legumes that are ...
Starch and Starchy Food Products
Starch is one of the main staples in human food, its consumption having both positive and negative aspects. The exploration and exploitation of starches from alternative botanical sources has been increasing recently due to interest in the economic and social development of tropical and sub-tropical regional economies and in support of sustainability. The book reviews existing research on various aspects of starch, including physicochemical, nutritional and functional properties, plus applications in addition to foods. Emphasis is on the various physical and chemical modifications, which are aimed at improving the properties and applicability of starch. Key Features Analyzes the state of the art of the scientific and technological problems associated with starch Describes various applications of starch in foods Provides a broad view on the field of starch and starchy foods
Sustainable Protein Sources
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, u...
Advances in Plant Biotechnology
The goal of Advances in Plant Biotechnology is to integrate the most recent knowledge on tissue culture, secondary metabolites production under controlled conditions, scaling up to produce them at bioreactor level, and their industrial applications. The biosynthetic pathways and the factors that affect them and the accumulation of metabolites, including metabolomics in medicinal plants, are key components as well. Several extraction and encapsulation technological procedures are reviewed. The structure and function of metabolites from selected commercial crops are reported in detail. Finally, items of paramount importance, such as bioavailability and stability of metabolites in pharma and fo...
Health-Promoting Food Ingredients during Processing
Health-Promoting Food Ingredients during Processing presents a comprehensive science-based approach covering the latest naturally occurring bioactive compounds in seeds, dietary fiber, proteins, fermented bio-compounds, agro-industrial waste by-products, and lactic acid bacteria. A volume in the Food Biotechnology and Engineering Series, the book discusses their identification, characterization, biological activities in terms of their bioavailability, bioaccessibility, and their beneficial effects as inflammatory mediators, probiotics, antioxidants, and hypoglycemic agents, as well as in gastrointestinal digestion and colonic fermentation. Written by an international expert team of food scie...
Bioconversion of Wastes to Value-added Products
Bioconversion of agricultural and industrial wastes into useful products plays an important role both in the economy and in the prevention of environmental pollution. This book presents technological approaches to the biotransformation of different wastes into valuable products and demonstrates developments in the field of organic waste disposal. Organized in four parts, Bioconversion of Wastes to Value-added Products addresses the bioconversion of wastes to (a) new food products, (b) energy; (c) biotechnological products, and (d) describes the construction of biosensors for food control. Features: • Covers the use of different food waste to enrich meat, dairy, bakery, and confectionery pr...
