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Tea as a Food Ingredient
Tea is one of the most widely consumed beverages worldwide, and tea extract has been used in a variety of food products including beverages, bread, cakes, ice-cream, wine, biscuits, dehydrated fruits, and various meat and dairy products. In recent years, there is growing consumer interest in the tea extract supplemented products. Tea as a Food Ingredient: Properties, Processing, and Health Aspects provides extensive scientific information on the properties of tea foods, chemical properties, formulations, and tea as ingredient to develop new health foods. It describes tea food production, chemical and physical properties, sensory quality, processing technology, and health benefits. Early chap...
Peppers
There is an increased awareness on the relevance of nutraceutical and functional foods as alternatives to harmful synthetic additives used in industry. Different peppers, with an abundance of bioactive compounds, are highlighted in this book, which provides a comprehensive evaluaton of their importance as nutraceutical and functional foods to all stakeholders in the agri-food and pharmaceutical industries. Peppers: Biological, Health, and Postharvest Perspectives is a valuable addition to the existing information resource on peppers. Key features: Highlights the advancements made in biodiversity, biochemistry and biosynthesis of bioactive compounds of peppers. Reviews the effects of processing methods on the quality of peppers to facilitate further research and development of foods having pepper as an essential nutritional component. Provides help in selecting better processing methods for the management of nutritional attributes and health benefits of peppers. The book provides a blend of basic and advanced information for postgraduate students, researchers and scientists
Application of Analytical Chemistry to Foods and Food Technology
The application of analytical chemistry to the food sector allows the determination of the chemical composition of foods and the properties of their constituents, contributing to the definition of their nutritional and commodity value. Furthermore, it is possible to study the chemical modifications that food constituents undergo as a result of the treatments they undergo (food technology). Food analysis, therefore, allows us not only to determine the quality of a product or its nutritional value, but also to reveal adulterations and identify the presence of xenobiotic substances potentially harmful to human health. Furthermore, some foods, especially those of plant origin, contain numerous s...
Anthocyanins in Subtropical Fruits
Anthocyanins are one of the powerful antioxidants that can alleviate several lifestyle diseases such as heart diseases and hypertension. They can reduce cancer by protecting cells against damage. Several subtropical fruits, including berries, plums, black grapes, apricots, and peaches, among others, are a rich source of anthocyanin. Consumption of these fruits will prolong the longevity of consumers; this is ascribed to the curative effects of anthocyanins present in those fruits. Anthocyanins in Subtropical Fruits: Chemical Properties, Processing, and Health Benefits discusses novel techniques adopted for the extraction of anthocyanins from various subtropical fruits. In this book, experts ...
Synbiotic Foods
Developed using different matrices such as dairy, cereals, legumes, fruits, and vegetables, synbiotic food products combine the benefits of both probiotics and prebiotics. This book is a clear and comprehensive guide to the core concepts of synbiotic foods, and associated technological advancements and applications across food groups. Using clear, scientific language, this book equips readers with in-depth knowledge of synbiotic products, processing methods, applications, and acceptance. This is a pioneering book on synbiotic foods, being the first of its kind to include the following features: Explores fundamental aspects across various matrices Chapter summaries via 10 concise bullet points Multiple-choice questions (MCQs) aiding study for national-level competitive exams Short and long descriptive answer-type questions for comprehensive exam preparation Designed as a one-stop resource, this book particularly appeals to undergraduate and postgraduate students of Food Science, Food Technology, Food Biotechnology and Food Microbiology.
Phytochemicals in Soybeans
Soybeans represent an excellent source of high-quality protein with a low content in saturated fat. They can be made into various foods, such as tofu, miso, breakfast cereals, energy bars, and soy cakes. Much research has been carried out on the positive health effects of soybeans, and increasing evidence shows that consumption of soybeans may reduce the risk of osteoporosis, have a beneficial role in chronic renal disease, lower plasma cholesterol, and decrease the risk of coronary heart disease. Phytochemicals in Soybeans: Bioactivity and Health Benefits describes in detail the chemical characteristics of health-promoting components of soybeans and soybean products, their impacts on human ...
Ecophysiology of Tropical Plants
Plants in tropical regions are coping with enormous challenges of physiological stresses owing to changing environmental and climatic conditions. Rapid growth of human population and rampant exploitation of fossil fuels and other developmental activities are actively contributing to such perturbations. The Intergovernmental Panel on Climate Change has projected a sustained increase in carbon dioxide (CO2) emissions and thereby a rise in global temperature in the coming decades. The resultant changes in precipitation patterns are now evident across the globe due to intensication of hydrological cycle. Moreover, gaseous and particulate pollutants are also an immense challenge for tropical plan...
Environmental Applications of Carbon Nanomaterials-Based Devices
Environmental Applications of Carbon Nanomaterials-Based Devices Explore this insightful treatment of the function and fabrication of high-performance devices for environmental applications Environmental Applications of Carbon Nanomaterials-Based Devices delivers an overview of state-of-the-art technology in functionalized carbon nanomaterials-based devices for environmental applications. The book provides a powerful foundation, based in materials science, on functionalized carbon nanomaterials in general, and environmental science and device fabrication in particular. The book focuses on the chemical and physical methods of functionalization of carbon nanomaterials and the technology of dev...
TMS 2020 149th Annual Meeting & Exhibition Supplemental Proceedings
This collection presents papers from the 149th Annual Meeting & Exhibition of The Minerals, Metals & Materials Society.
Informatics and Technology in Clinical Care and Public Health
Data, informatics, and technology are now among the most important aspects inspiring health professionals and informaticians to improve healthcare for the benefit of patients. This book presents the proceedings of the 19th annual International Conference on Informatics, Management, and Technology in Healthcare (ICIMTH 2021), held as a virtual event due to COVID-19 pandemic restrictions on 16 and 17 October 2021 in Athens, Greece. The ICIMTH conferences are a series of scientific events which bring together scientists working in the field of biomedical and health informatics from around the world. The 2021 conference examined the field of biomedical and health informatics in a very broad fram...
