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Underutilized Tuber Crops of the
Himalayan Region

Underutilized Tuber Crops of the Himalayan Region

Nutraceutical Potential, Processing, and Applications

Applications of Starches in Food and Packaging

Methods, Properties, and Applications

Starch Nanoparticles

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

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

Exploring Dietary Preferences, Novel Ingredients and Techniques

Beyond Halal

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

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

Properties and Applications

Starch Conjugates

Processes, Properties and Functionality

Clean label starch

Processing Techniques and Food Valorization

Soybeans

Woodhead Publishing Series in Food Science, Technology and Nutrition

Theoretical and Practical aspects

Methods in Consumer Research, Volume 1

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

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

Underutilized Tuber Crops of the Himalayan Region

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