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Comprehensive Guide to Inulin

Applications in Health, Nutrition and Consumer Products

Eat Your Age

Applications of Starches in Food and Packaging

Processes, Properties and Functionality

Clean label starch

150 High-Protein Recipes for Burning Fat, Building Muscle, and Living Strong

Protein Simple

Kefir: Properties, Functionality, and Health Benefits covers the more practical side of kefir production, technology, and product development. It focuses on the scientifically demonstrated benefits of this beverage, especially antimicrobial and antioxidant effects, intestinal microbiota modulation, immune response modulation, and anticancer properties. Bioactive compounds responsible for these effects are also explored to provide a theoretical basis for developing new food and pharmaceutical formulations. In addition, the book covers kefir’s potential role in neurodegenerative disease prevention. Finally, the readers will find strategies for product diversification, quality control, and biotechnological applications. Kefir is a fermented milk beverage that is growing in popularity among both researchers and consumers for its proven and potential health benefits. Companies interested in developing new fermented beverage products will find this work of interest.

Properties, Functionality, and Health Benefits

Kefir

Evaluating Oral Probiotics and Prebiotics

Unit Operations and Processing Equipment in the Food Industry

Biological Processes in the Food Industry

Properties and Applications

Starch Conjugates

100 Satisfying Everyday Recipes

The High-Protein Plate

Nutraceutical Potential, Processing, and Applications

Underutilized Tuber Crops of the Himalayan Region

Therapeutic Potential of Natural Products in Neurodegenerative Disorders

The New Science of Food and How it Can Save Us

We Are What We Eat

Oilseeds and Fats: Trait Improvement, Processing, Properties and Applications covers recent developments in the areas of oilseeds production practices, breeding, and genetic improvement for sustainable production, with an emphasis on processing technologies and nutrition. The book explores eco-friendly extraction methods, waste reduction techniques, and the potential of using waste by-products for energy production or other applications. Specific sections deal with production, breeding, processing methods, composition, and consumption trends, and then delve into oilseeds and fats origin, composition, and characteristics, as well as the principles and methods involved in processing and refining these resources. Additional sections cover oilseed crops processing, properties, and application, offering insights into the utilization of oilseeds and fats to develop new products that meet consumers' evolving preferences, thus addressing environmental concerns. With increasing awareness of environmental issues and climate change, the book underscores the significance of sustainable practices in the oilseed and fats industry.

Trait Improvement, Processing, Properties and Applications

Oilseeds and Fats

Comprehensive Guide to Inulin

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