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Books in Food and health

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Unleashing the Power of Functional Foods and Novel Bioactives

  • 1st Edition
  • February 1, 2025
  • Tanmay Sarkar + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 2 8 8 6 2 - 3
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 8 8 6 3 - 0
Unleashing the Power of Functional Foods and Novel Bioactives guides readers to understand how the physiological effects of functional foods can optimize health and aid in specific disease outcomes and prevention. The book examines the impact of functional foods on various aspects of health including, but not limited to, cardiovascular, digestive, cognitive, metabolic, bone and joint and ocular. Other sections examine functional foods can boost sports performance and manage inflammation. Finally, the book explores lesser-known bioactives derived from natural compounds and explores their potential health benefits while providing education on sustainable production methods and the safety and toxicity.

Cinnamon

  • 1st Edition
  • January 1, 2025
  • Mohamed Fawzy Ramadan + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 2 1 8 2 0 - 0
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 1 8 2 1 - 7
Cinnamon: Production, Processing, and Functional Properties is the first book to cover the composition, production, and applications of cinnamon for food, pharmaceutical, cosmetic, and industrial uses. Cinnamon and cinnamon extracts are common ingredients in food and cosmetics, and various studies have demonstrated cinnamon's promise in the treatment of diseases, including diabetes, Parkinson’s, Alzheimer’s Leukemia, and Lymphoma, as well as its antimicrobial and antiinflammatory properties. This reference will covers all of the latest knowledge and serve as an ideal starting point for those looking to conduct novel research investigating the unknown potential of cinnamon.Food scientists, agronomists and horticulturists, nutritionists, pharmacists, food technologists, and food chemists will particularly benefit from this comprehensive source. Including literature reviews, recent developments, and applications, this work will serve researchers of all levels, from post-graduate students to established scientists.

Advancements in Nanotechnology for Food and Packaging

  • 1st Edition
  • December 1, 2024
  • Tabli Ghosh + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 2 1 4 2 8 - 8
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 1 4 2 7 - 1
Advancements in Nanotechnology for Food and Packaging explores current trends, advances and associated challenges of the applications of nanotechnology in the food sectors, such as the fabrication and characterization of functional food, developments and shelf-life extension. This book is organized into 16 chapters that cover the main concepts related to the use of nanotechnology in food processing, packaging and monitoring. Coverage includes food functionalization, quality management and control, food sensory, membrane filtration technology, nanotechnology-based sensors, sustainable packaging, regulatory aspects, and much more.This book an essential resource for materials and food scientists, technologists, researchers, academics and professionals working in nanotechnology and food science.

Insect Oil as a Source of Nutraceuticals

  • 1st Edition
  • December 1, 2024
  • Abdalbasit Adam Mariod
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 2 3 9 3 4 - 2
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 3 9 3 5 - 9
Insect Oil as a Source of Nutraceuticals: New Approaches in the Food and Feed Industry explores how removing insect lipids can be an important source to not only ensure future food security, but also show the many uses of how insect oil can be a fat replacer in food, medicine, pharmaceuticals, and cosmetics. While edible insect species are harvested in large numbers to contribute to food security, and as a source of alternative animal protein, their oil has not been seen in all parts of the world as part of the human diet.With more than 1,900 types of edible insects that can be consumed as food, and the fact that edible insects comprise of approximately 20% fat, the second most abundant nutrient after protein, this book is a welcomed addition on the topic.

Omega-3 Fatty Acids

  • 1st Edition
  • August 28, 2024
  • Peter Lembke
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 2 9 1 1 4 - 2
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 9 1 1 5 - 9
Omega-3 Fatty Acids: A Scientific Approach to Healthy Ageing and Optimized Nutrition looks at the biochemistry of long chain fatty acids and their importance to health, well-being, and the reduction of inflammation in the body. Divided into two parts, the book first explains the history, chemical background, and physiological pathways of how EPA and DHA influence our inflammatory response and their importance as structural building blocks within our cell membranes. Readers will learn about increasing the anti-inflammatory effects from polyunsaturated-fatty-acid intake by combining Omega-3s and Omega-6s, as well as the differences, safety aspects, nutritional values of plant Omegas verse animal Omegas.In additions, sections will update on the benefits of different Omega fatty acids derived from various food sources such as seeds, fish, eggs, and nuts. Part Two is dedicated to healthy aging and discusses the results of numerous clinical trials and mechanisms of action that address heart, immune, bone, muscle, cognitive, and vision health. Readers will gain insight to methods of sustainable sourcing to ensure maximum benefits and optimized nutrition.

Nutritional and Health Aspects of Food in Western Africa

  • 1st Edition
  • July 10, 2024
  • Ogugua Charles Aworh + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 2 7 3 8 4 - 1
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 7 3 8 5 - 8
Nutritional and Health Aspects of Native West African Foods is part of an ongoing series that continues to build out Elsevier’s Nutritional and Health Aspects of Traditional and Ethnic Foods series. Written by a gender diverse team of experts, this book explores native and wild West African foods from Cameroon, Ghana, and Nigeria where 60% of West Africa live. Through valorization trials, the book analyzes nutritional components and the processing and safety of native plants and botanicals and shows how indigenous foods such as grains, fruits, tubers, fungi and cheese make a global impact on diet-related health claims and disease.From handling and processing methods to regulatory issues and sustainable farming, this book presents a framework to discover the influence of historical eating habits on today’s diets.

Advanced Techniques of Honey Analysis

  • 1st Edition
  • May 24, 2024
  • Gulzar Ahmad Nayik + 2 more
  • English
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 3 1 7 6 - 9
Advanced Techniques of Honey Analysis: Characterization, Authentication, and Adulteration presents an overview of honey, including its classification, composition, safety, present status, quality issues, and prospects before delving into honey adulteration and presenting various methodologies for honey analysis. Broken into fourteen chapters, this book explores the physiochemical, bioactive compound, aroma, microbial, thermal, and rheological analysis and properties of honey. It also considers infrared spectroscopy, nuclear magnetic resonance, and Raman spectroscopy methods. High-performance liquid chromatography, gas chromatography and GC-MS methods are also highlighted.Written for food scientists and those working in honey industries and related fields, this book will be a welcomed resource for all who wish to play a role in mitigating honey fraud.

Environmental Impact of Agro-Food Industry and Food Consumption

  • 1st Edition
  • November 18, 2020
  • Charis M. Galanakis
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 1 3 6 3 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 1 3 7 0 - 4
Environmental Impact of Agro-Food Industry and Food Consumption covers trends associated with the impact of food production on the environment using lifecycle analysis and the standard methods used to estimate the food industry’s environmental impact. The book discusses city-scale actions to estimate the environmental impact of food systems, including the meat chain, feeding crops to farmed fish, the confectionary industry, agriculture, tea processing, cheese production, the dairy industry, cold chain, and ice cream production. Food waste and consumption in hospitality and global diets round out these interesting discussions. Written for food scientists, technologists, engineers, chemists, governmental regulatory bodies, environmentalists, environmental technologists, environmental engineers, researchers, academics and professionals working in the food industry, this book is an essential resource on sustainability in the food industry.

The Mediterranean Diet

  • 2nd Edition
  • July 4, 2020
  • Victor R Preedy + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 8 6 4 9 - 7
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 9 5 7 8 - 9
The Mediterranean Diet: An Evidence-Based Approach, Second Edition provides authoritative material on the many facets surrounding the complex interrelationships between diet, nutrition, health and well-being. The book discusses historical, cultural and scientific foundations, with chapters delving into nutritional adequacy, agricultural practices, food culture, mortality, quality of life, children and adolescents, behavior, cardiovascular diseases, diet quality, nutritional knowledge, nuts, minerals, olive oil, hydroxytyrosol, water, antioxidant nutritional status, ketogenics, adiposity, metabolic syndrome, type 2 diabetes, cardiovascular risk, nutrigenetics, epigenetics, the link between epigenetics and pregnancy, gene polymorphisms bone health, insulin signaling inflammatory gene expression, and more.

Nuts and Seeds in Health and Disease Prevention

  • 2nd Edition
  • April 24, 2020
  • Victor R Preedy + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 8 5 5 3 - 7
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 1 6 1 0 - 1
Nuts and Seeds in Health and Disease Prevention, Second Edition investigates the benefits of nuts and seeds in health and disease prevention using an organizational style that will provide easy-access to information that supports identifying treatment options and the development of symptom-specific functional foods. This book examines seeds and nuts as agents that affect metabolism and other health-related conditions and explores the impact of compositional differences between various seeds and nuts, including differences based on country of origin and processing technique. Finally, the book includes methods for the analysis of seed and nut-related compounds. Written for nutrition researchers, nutritionists, food scientists, government regulators of food, and students of agriculture, oils and feeds, nutrition and life sciences, this book is sure to be a welcomed resource.