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Extrusion Cooking for Food and Feed

Biochemistry, Technology, and Applications

The third edition of this book has seven new chapters. Six of these expand the coverage of polyphenolic compounds, both major and minor, with the seventh addressing the analysis of probiotics, the first book to do so. The book also includes specialty information such as the use of residues from vineyards and oil production for phenolic compounds. Thoroughly revised and expanded by leading scientists, the third edition of this highly successful book promises to be an invaluable source of information.

The third edition of this book has seven new chapters. Six of these expand the coverage of polyphenolic compounds, both major and minor, with the seventh addressing the analysis of probiotics, the first book to do so. The book also includes specialty information such as the use of residues from vineyards and oil production for phenolic compounds. Thoroughly revised and expanded by leading scientists, the third edition of this highly successful book promises to be an invaluable source of information.

Methods of Analysis for Functional Foods and Nutraceuticals, Third Edition

This new edition provides a simple, yet comprehensive, treatment of food chemistry suited to undergraduate courses. This fully referenced text contains hundreds of examples and cases studies illustrating the chemical changes observed in foods due to processing. It presents six new chapters on the chemistry of food components and six new chapters introducing concepts and principles of food chemistry. It also contains a new chapter introducing food phase and physical transformations. The author provides web support for teachers including teaching resources, useful experiments, illustrative demonstrations, and study questions.

Doubling in size from its first edition, Introduction to Food Chemistry provides a simple, yet comprehensive, treatment of food chemistry suited to undergraduate courses. The content and structure of IFC-II has been informed by the author's review of food chemistry syllabuses from the major geographic regions and centers for the food chemistry profession, including the USA, European Union, Australia, Asia, and elsewhere. The layout of the second edition is divided into 5 thematic parts. The new edition is fully referenced, with guidelines for recommended reading, focusing on the food chemistry developments published since 2000. The book contains hundreds of examples and cases studies illustrating the chemical changes observed in foods due to processing. It presents six new chapters dealing with the chemistry of food components and six new chapters introducing concepts and principles of food chemistry. It also contains a new chapter introducing food phase and physical transformations. The author provides web support for teachers including teaching resources, useful experiments, illustrative demonstrations for specific chapters, study questions, and advice to teachers of food chemistry.

Introduction to Food Chemistry, Second Edition

Innovations in Postharvest Technology Series

Most tropical and subtropical fruits, as well as some temperate crops, are sensitive to chilling injuries. These crops are injured after a period of exposure to chilling temperatures below 10 to 15°C but above their freezing points. In the last decade progress has been made in understanding the biochemistry, physiology, and molecular basis of CI. This book will provide the detailed information on postharvest chilling injury such as symptoms, variation, causes, influencing factors, physiology, biochemistry and molecular basis. It also offers management practices through physical, chemical, hormonal, and other treatments.

Most tropical and subtropical fruits, as well as some temperate crops, are sensitive to chilling injuries. These crops are injured after a period of exposure to chilling temperatures below 10 to 15°C but above their freezing points. In the last decade progress has been made in understanding the biochemistry, physiology, and molecular basis of CI. This book will provide the detailed information on postharvest chilling injury such as symptoms, variation, causes, influencing factors, physiology, biochemistry and molecular basis. It also offers management practices through physical, chemical, hormonal, and other treatments.

Postharvest Chilling Injury of Fresh Produce

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research: Volume 118

Functional Foods and Nutraceuticals

Seaweeds are a rich source of number of metabolites such as polyphenols, polysaccharides, fatty acids, proteins, peptides, which can be used as functional ingredients in many industrial applications such as functional food, nutraceuticals, pharmaceuticals and cosmeceuticals. While chromatographic and spectroscopic techniques have made bioactives analysis easier than before, their successful analysis depends on extraction techniques used. The book covers various emerging technologies for the extraction and characterization of bioactive compounds from seaweeds. The book provides in-depth information about the technique, its benefits and disadvantages, and potential industrial applications.

Seaweeds are a rich source of number of metabolites such as polyphenols, polysaccharides, fatty acids, proteins, peptides, which can be used as functional ingredients in many industrial applications such as functional food, nutraceuticals, pharmaceuticals and cosmeceuticals. While chromatographic and spectroscopic techniques have made bioactives analysis easier than before, their successful analysis depends on extraction techniques used. The book covers various emerging technologies for the extraction and characterization of bioactive compounds from seaweeds. The book provides in-depth information about the technique, its benefits and disadvantages, and potential industrial applications.

Extraction and Characterization Techniques

Seaweed Bioactives

This book will not only deal with the analysis of nutraceuticals, but will also focus on the extraction and purification of the analytes using newer tools/instruments. It will also help the analyst during the actual estimation of these compounds from different matrices.

This book will not only deal with the analysis of nutraceuticals, but will also focus on the extraction and purification of the analytes using newer tools/instruments. It will also help the analyst during the actual estimation of these compounds from different matrices.

Practical Guide to LC Analysis of Nutraceuticals

Nutrition, Processing and Consumer Acceptance

Insect Proteins as Sustainable Food Ingredients

How to Drink Natural Wine

Unlike other textbooks that provide sequential studies on various types of processing, this book entails a problem-oriented approach, focusing on the product rather than the operation.

Unlike other textbooks that provide sequential studies on various types of processing, this book entails a problem-oriented approach, focusing on the product rather than the operation.

Basics and Mechanical Operations

Food Process Engineering

With 300 new defined terms joining the more than 470 items, the Dictionary of Nutraceuticals and Functional Foods, Second Edition provides a convenient single source reference that defines the most commonly used terms in the field of nutraceuticals and functional foods. The book provides clearly written, concise, science-based information on over 750 nutraceutical and functional food products and compounds, including its role in the promotion of health or the prevention of disease, as well as peer-reviewed literature references.

With 300 new defined terms joining the more than 470 items, the Dictionary of Nutraceuticals and Functional Foods, Second Edition provides a convenient single source reference that defines the most commonly used terms in the field of nutraceuticals and functional foods. The book provides clearly written, concise, science-based information on over 750 nutraceutical and functional food products and compounds, including its role in the promotion of health or the prevention of disease, as well as peer-reviewed literature references.

Dictionary of Nutraceuticals and Functional Foods, Second Edition

Exploring Dietary Preferences, Novel Ingredients and Techniques

Beyond Halal

Digital Technologies for Sustainable Agriculture and Food Systems

Extrusion Cooking for Food and Feed

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