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Books in Food and health

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Fermented Foods in Health and Disease Prevention

  • 2nd Edition
  • July 1, 2025
  • Juana Frías + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 3 8 9 9 - 7
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 3 8 9 8 - 0
Fermented Foods in Health and Disease Prevention, Second Edition examines the significance of fermented foods to public health. The book presents the latest scientific evidence, showing the health-promoting components produced upon fermentation from a diversity of food matrices. The content includes the definition and characterization of traditional and innovative fermented foods, their mechanisms of action, and the evidence for effects on health and disease in humans. Putative health effects associated with direct interactions between the ingested live microorganisms and the host (probiotic effect), or indirectly, through ingestion of microbial metabolites and products of fermentation (biogenic effect) are discussed.This book will provide the food industry with new insights on the development of value-added fermentation, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity.

Nutritional Strategies, Predictive Models, and Sustainable Policies

  • 1st Edition
  • June 1, 2025
  • Sandeep K. Panda + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 2 3 6 7 1 - 6
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 3 6 7 2 - 3
Nutritional Strategies, Predictive Models, and Sustainable Policies brings together scientists, professors, and policymakers from over 10 countries to cover strategies and approaches to improve human health by focusing on the nutritional needs of children, pregnant women, and patients from around the world. Sections cover existing policies in specific geographical areas, critical reviews on the scientific updates of maternal, pediatric, and geriatric nutrition and how the Pandemic disrupted nutritional strategies, review predictive models on different nutrition categories for certain diseases and cancers, and highlight international and regional policies related to nutrition in war affected countries.

The Science and Culture of Latin American Foods

  • 1st Edition
  • June 1, 2025
  • Sonia G. Sáyago-Ayerdi + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 3 3 4 0 5 - 4
  • eBook
    9 7 8 - 0 - 4 4 3 - 3 3 4 0 6 - 1
The Science and Culture of Latin American Foods: Harnessing Ingredients for Health combines science and technology to demonstrate the importance of rescuing and preserving traditional and ancestral knowledge to exploit the functional benefits of the regions’ many roots, plants, seeds, insects, and more. Divided into four sections, Ingredients, Nutraceuticals, Functional Foods, and Cuisine, the book discusses the sustainable development of these ingredients while highlighting origin, production, classification, and medicinal properties. Readers will discover the potential of potent bioactive peptides derived from native foods like cacao, chipilín leaves, and Huauzontle, a pre-Hispanic ingredient thriving and surviving in Mexican cuisine.In addition, they will learn how Asia and Africa influence Latin American cuisine and about the importance these regional culinary dishes have in global gastronomy today.

Therapeutic Potential of Medicinal Plants

  • 1st Edition
  • May 1, 2025
  • Mila Emerald + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 3 3 1 5 2 - 7
  • eBook
    9 7 8 - 0 - 4 4 3 - 3 3 1 5 3 - 4
When synthetic drugs produce adverse side effects, practitioners may look to natural alternatives to alleviate symptoms or complement existing treatment. Therapeutic Potential of Medicinal Plants: The Science Behind Natural Remedies, investigates the bioactive compounds and functionality of medicinal plants and herbs which are recommended to help certain health conditions and overall well-being while highlighting cultivation that can be done sustainably to promote biodiversity conservation. Written by over 50 experts in the fields of nutrition, organic food, fertility, phytopharmacology, biotechnology, nanotechnology, plant botanicals, and herbal medicine, “Therapeutic Potential of Medicinal Plants: The Science Behind Natural Remedies,” introduces readers to the the chemical composition of over 75 plants, herbs, grains and seeds while highlighting their anti-inflammatory, antimicrobial, antioxidant, and immunomodulatory effects to improve overall well being and manage certain conditions such as diabetes, osteoarthritis, cardiovascular and neurodegenerative diseases. Bioactive compounds, essential oils and phytochemicals in certain plants and marine compounds are reviewed for their efficacy to help improve gynecological health, alleviate menopausal symptoms and lower blood pressure. The book also discusses the toxicity and safety implications associated with the use of medicinal herbs during pregnancy and other life stages.

Handbook of Milk Production, Quality and Nutrition

  • 1st Edition
  • April 22, 2025
  • Tanmoy Rana
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 2 4 8 2 0 - 7
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 4 8 2 1 - 4
Handbook of Milk Production, Quality and Nutrition, emphasizes new applications to promote healthy milk production, processing and product development in the milk industry and highlights what role clean milk has in the prevention of health and disease. Divided into four sections beginning with the general aspects of milk production and the environmental impact on animal health, Nutritional Benefits of Milk: Consequences of Dairy Production and Processing, explains milk’s global nutritional appeal and its role as a source of both macro and micronutrients for human health. It addresses the issues of lactose intolerance and how this ailment is perceived globally, discusses milk’s relevance on bone, ocular and gut health and brings awareness to milk’s microbial pathogens, toxins and heavy metals and the impact on consumer health. The book also highlights regulatory health and nutrition claims and recent legislative developments.

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 27, 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.

Insect Oil as a Source of Nutraceuticals

  • 1st Edition
  • November 29, 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.

Advancements in Nanotechnology for Food and Packaging

  • 1st Edition
  • November 27, 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.

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.