Books in Agriculture general

Nutraceutical Fruits and Foods for Neurodegenerative Disorders

1st Edition
November 21, 2023
Raj K. Keservani + 3 more
English
Paperback
9 7 8 0 4 4 3 1 8 9 5 1 7
eBook
9 7 8 0 4 4 3 1 8 9 5 2 4

Nutraceutical Fruits and Foods for Neurodegenerative Disorders presents food-based strategies, specifically related to nutraceuticals, in delaying the onset and slowing down of the propensity of neuronal devastation. In addition to highlighting the positive effects of nutraceutical fruits and foods on brain health, the book also explores the medicinal properties of fruits, vegetables, berries and nutraceuticals, along with their contribution to environmental factors, potential hazards and the need for specific regulatory actions. This book will be a welcomed reference for nutrition researchers, dieticians, nutritionists and academicians studying related fields.

Precision Nutrition

1st Edition
October 20, 2023
David Heber + 2 more
English
Paperback
9 7 8 0 4 4 3 1 5 3 1 5 0
eBook
9 7 8 0 4 4 3 1 5 3 1 6 7

Precision Nutrition: The Science and Promise of Personalized Nutrition and Health organizes and integrates information on the diverse special areas of scientific expertise involved in Precision Nutrition in order to inform health professionals and inspire researchers to advance this field while applying the general principles into health care and medical research now. Broken into three sections, this book addresses the fundamentals of precision nutrition, applications of precision nutrition in health and disease, and the future directions of precision nutrition. Nutrition scientists, geneticists, physicians, dietitians, postdoctoral fellows, and epidemiologists seeking to understand Precision Nutrition will benefit from this timely reference..

Non-Conventional Starch Sources

1st Edition
September 26, 2023
José Manuel Lorenzo + 1 more
English
Paperback
9 7 8 0 4 4 3 1 8 9 8 1 4
eBook
9 7 8 0 4 4 3 1 8 9 8 2 1

Non-Conventional Starch Sources: Properties, Functionality, and Applications presents the use of non-conventional, unutilized, and underutilized sources to isolate, characterize and functionalize starches. Specific attention is paid to the sources’ application in foods as well as their incorporation into packaging through films and coatings. Broken into seven sections, this book addresses sources from fruit seeds, cereals and millets, pseudo-cereals, seeds, roots and tubers, rhizome and legumes. Food scientists, technologists and students and researchers studying related fields will benefit from this important reference.

Nanotechnology and Nanomaterials in the Agri-Food Industries

1st Edition
September 16, 2023
Pardeep Singh + 4 more
English
Paperback
9 7 8 0 3 2 3 9 9 6 8 2 2
eBook
9 7 8 0 3 2 3 9 9 6 8 3 9

Nanotechnology and Nanomaterials in the Agri-Food Industries: Smart Nanoarchitectures, Technologies, Challenges, and Applications brings together the latest advances in the utilization of advances nanotechnology, nanoarchitectures, and nanomaterials in the agricultural and food sectors. The book begins by discussing recent trends towards sustainable synthesis and application, covering green nanomaterials and biodegradable nanomaterials and composites. Subsequent chapters focus on key application areas of engineered nanomaterials in both agriculture and food processing, such as crop production and protection, delivery vehicles, detection of contaminants, nanobionic and genetic engineering in plants, active food packaging and preservation, enhanced food formulations and nutrients, nanoscale additives for freshness, and nanosensors. This is followed by a section that addresses key challenges relating to the application of nanostructures and nanodevices in these sectors, including global market considerations, health and environmental concerns, and intellectual property and socio-economic issues. Finally, policy implications and future perspective for the field are reviewed in detail.

Principles of Soil and Plant Water Relations

3rd Edition
July 13, 2023
M.B. Kirkham
English
Paperback
9 7 8 0 3 2 3 9 5 6 4 1 3
eBook
9 7 8 0 3 2 3 9 5 6 9 2 5

Principles of Soil and Plant Water Relations, Third Edition describes the fundamental principles of soil and water relationships in relation to water storage in soil and water uptake by plants. The book explains why it is important to know about soil-plant-water relations, with subsequent chapters providing the definition of all physical units and the SI system and dealing with the structure of water and its special properties. Final sections explain the structure of plants and the mechanisms behind their interrelationships, especially the mechanism of water uptake and water flow within plants and how to assess parameters. All chapters begin with a brief paragraph about why the topic is important and include all formulas necessary to calculate respective parameters. This third edition includes a new chapter on water relations of plants and soils in space as well as textbook problems and answers.

Future Proteins

1st Edition
June 23, 2023
Brijesh K Tiwari + 1 more
English
Paperback
9 7 8 0 3 2 3 9 1 7 3 9 1
eBook
9 7 8 0 3 2 3 9 7 2 3 2 1

Future Proteins: Sources, Processing, Applications and the Bioeconomy presents sources of alternative proteins and the novel processing technologies associated with these new proteins, including their vast food and non-food applications and their contributions to the circular economy that ties them together. Broken into three sections, chapters focus on alternative proteins including cereals, legumes and pulses, fungi, seafoods, insects, and others before assessing novel production technologies and alternative protein applications. Through the use of content features, specifically definitions, case studies, recent developments, data, and methods, this reference assists readers in understanding how to apply current knowledge and techniques to their research. This book is intended for any stakeholders involved in the alternative protein industry as it provides a clear and comprehensive review of the industry. It will be of interest to food scientists, technologists, food industry personnel, academics and graduate students researching this and related topics.

Food, Gastronomy, Sustainability, and Social and Cultural Development

1st Edition
May 18, 2023
F. Xavier Medina + 2 more
English
Paperback
9 7 8 0 3 2 3 9 5 9 9 3 3
eBook
9 7 8 0 3 2 3 9 5 9 9 4 0

Food, Gastronomy, Sustainability, and Social and Cultural Development analyzes the relationship between gastronomy and sustainability from a sociocultural perspective. It uses practical case studies to reveal the connection between food, society, culture, and the impact they have with each other. Beginning with the introduction of the relationship among gastronomy, sustainability, culture, and contemporary controversies, this book expands topics from binomial gastronomy at local level, impact of sustainability on gastronomic experiences, an evaluation of production systems to the role of gastronomy, and sustainability in tourism. The role of technology in food and sustainability, health, ideologies, and social movements surrounding gastronomy are also widely discussed. This book is a valuable reference for food scientists, undergraduate and graduate students, and industrial professionals working in the food processing field.

Processing Technologies and Food Protein Digestion

1st Edition
April 21, 2023
Zuhaib F. Bhat + 3 more
English
Paperback
9 7 8 0 3 2 3 9 5 0 5 2 7
eBook
9 7 8 0 3 2 3 9 5 0 5 3 4

Processing Technologies and Food Protein Digestion covers the effect of all the applied and emerging processing technologies, both thermal and non-thermal, on the digestion of food proteins derived from egg, milk, meat, plants, cereals, fish and seafood. Written by experts from a multidisciplinary perspective, each chapter addresses the effects of processing technologies, particularly emerging technologies such as pulsed electric field, ultrasound, high-pressure, pulsed light, and ohmic heating on the digestion of food proteins. This remarkable reference is the first compilation of available literature in the protein digestibility area.

Enzymes Beyond Traditional Applications in Dairy Science and Technology

1st Edition
January 26, 2023
Y.S. Rajput + 1 more
English
Paperback
9 7 8 0 3 2 3 9 6 0 1 0 6
eBook
9 7 8 0 3 2 3 9 6 0 0 9 0

A volume in the series on Foundations and Frontiers of Enzymology, Enzymes Beyond Traditional Applications in Dairy Science and Technology presents the applications of enzymes in dairy science and technology. Broken into four sections, this book provides a brief account of traditional applications of indigenous milk enzymes, the actions of exogenous enzymes on milk proteins for generating bioactive peptides and lactose for value addition, and methods and approaches for ensuring milk quality or cleaning milk plants.　 This book is an excellent resource for postgraduate students, academics, food scientists, and dairy professionals engaged in milk processing.

Functionality and Application of Colored Cereals

1st Edition
November 23, 2022
Sneh Punia + 1 more
English
Paperback
9 7 8 0 3 2 3 9 9 7 3 3 1
eBook
9 7 8 0 3 2 3 9 9 7 3 4 8

Functionality and Application of Colored Cereals: Nutritional, Bioactive and Health Aspects focuses on exploiting the full and functional possibilities of these grains. From their physical chemistry to their health benefits, this book highlights cereals with potential for enhanced products. Plant-based food colorants play an important role in conferring colors to food to increase attractiveness for consumers, improve appetite, minimize synthetic colorants, and conform to food culture. Over the last decades, the presence of anthocyanin and other bioactive compounds in colored cereal grains (maize, rice, wheat, barley, sorghum, millet, and rye) have attracted the attention of various food processors and researchers. Colored cereals are imperative for food processing industries as high-value pigments present in the bran layer can easily be extracted and utilized as functional foods and natural colorants. The extracted pigments such as anthocyanin can replace synthetic dyes currently used in foods, drugs and cosmetics. Additionally, natural additives improve the nutritional value, appearance, texture, flavor and storage properties of food products.

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