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Books in Food and health

  • Exploring Health Benefits of Phenolic Compounds in Food By-Products and Functional Foods

    • 1st Edition
    • Abdur Rauf + 1 more
    • English
    Exploring Health Benefits of Phenolic Compounds in Food By-Products and Functional Foods investigates the diverse sources of bioactive compounds found in various foods and their physiological effects on the human body. This comprehensive volume emphasizes the chemical structures that maximize nutritional benefits, offering insights into how different phenolic compounds can improve health and manage diseases. From fruits and vegetables to marine sources and microbial fermentation, this book highlights new developments in phenolic compounds and functional food research.The book also delves into the functional attributes of ingredients like mushrooms and pomegranates, exploring the potential of flavonoids and antibacterial agents in certain fruits and vegetables to promote healing and overall health. Chapter authors discuss the role of bioactive compounds in areas such as weight management, gut health, sports nutrition, cardiovascular health, and more.

  • Nutritional Strategies, Predictive Models, and Sustainable Policies

    • 1st Edition
    • Sandeep K. Panda + 2 more
    • English
    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.

  • Novel Plant Proteins as Mainstream Ingredients for Future Foods

    • 1st Edition
    • Khetan Shevkani
    • English
    Novel Plant Proteins as Mainstream Ingredients for Future Foods addresses techno-functionality... health benefits and sustainability of alternative proteins from familiar plant sources such as quinoa and other pseudocereals, rice bran and hempseeds, along with more novel sources such as nigella seeds, fenugreek, moringa leaves, and the aquatic plant duckweed. It provides a concise overview of the techno-functional, nutritional and nutraceutical properties of these proteins which are essential for their application in functional foods, dietary supplements and the creation of healthier foods. Novel Plant Proteins as Mainstream Ingredients for Future Foods also discusses advanced processing technologies capable of overcoming the limitations of conventional protein extraction methods. It highlights the composition and nutritional value of fruits and vegetable by-products, elaborating on the quality and techno-functionality of fruit and vegetable seed protein isolates to critically examine their adoption by the food industry. The book concludes by analyzing the challenges associated with plant proteins such as allergens, antinutrient presence, compositional inconsistencies, poor nutritional quality compared to animal proteins and undesirable sensory effects and suggests promising solutions to enhance future applications.

  • Intelligent Food Packaging

    Pioneering Strategies for Sustainability, Nutrition and Food Safety
    • 1st Edition
    • Muyideen Olaitan Bamidele + 2 more
    • English
    Intelligent Food Packaging: Pioneering Strategies for Sustainability, Nutrition and Food Safety addresses smart packaging technologies, including active and intelligent packaging, antimicrobial packaging, time-temperature indicators, freshness sensors, and barrier materials and shows their ability to extend shelf-life, maximize nutrition, and promote environmental sustainability. With contributions from over 35 experts in the food sciences and divided into six sections, the book tackles the latest research, highlighting how smart packaging enhances food safety and nutrition, extends shelf-life for consumer product goods, and promotes environmental sustainability while addressing opportunities for innovation in response to changing regulatory frameworks and consumer preferences.Chapter highlights include Edible Films and Coatings, Trends in Biodegradable Nutrient Sensors in Food Packaging, Macronutrient Release Systems, Bio-Based Packaging Solutions for Sustainable Food Systems, Waste Management Strategies for Sustainable Food Packaging, Advances in Smart Packing Materials, and more. Case studies that highlight the latest developments for both perishable and shelf-stable foods are also included.

  • Natural Food Colorants

    Chemistry, Health Aspects, and Industrial Applications
    • 1st Edition
    • Mohamed Fawzy Ramadan + 2 more
    • English
    Natural Food Colorants: Chemistry, Health Aspects and Industrial Applications is a comprehensive resource designed for food scientists, food technologists, and food chemists, interested in the use of sustainable food colorants for product development, functional foods, and nutraceuticals. The volume is divided into three comprehensive sections offering readers an in-depth exploration of the chemistry and functionality of various natural pigments, including anthocyanins, carotenoids, betalains, and chlorophylls. Emphasizing innovative extraction techniques, the book highlights methods that enhance yield and stability, paving the way for the development of healthier functional foods devoid of harmful additives. Natural Food Colorants: Chemistry, Health Aspects and Industrial Applications further addresses critical themes of sustainability, environmental impact, and regulatory considerations, providing a holistic view of the industry landscape. With 15 chapters written by a global team of experts, readers will encounter topics ranging from food colorant diversity and classification—such as brown algae, licorice, phycocyanin, and anthocyanidin—to specific applications of colorants in various industries. As the demand for clean label products continues to rise, coupled with the heightened awareness of the environmental risks associated with synthetic chemicals, this book addresses the pressing need for manufacturers to transition from artificial dyes and additives to their natural counterparts.

  • Bio-functional Cosmetics for Health

    Exploring Nature’s Ingredients for Safety, Efficacy, and Sustainability
    • 1st Edition
    • Alexandros Tsoupras + 1 more
    • English
    Researchers in the food sciences, pharmacology, and dermatology, as well as R&D professionals are looking for the latest advancements in health-promoting ingredients--from plants, animals, and their by-products to microorganisms--to address the growing cosmeceutical and nutricosmetic categories. Bio-functional Cosmetics for Health: Exploring Nature’s Ingredients for Safety, Efficacy, and Sustainability bridges the gap between cosmetics, nutraceuticals and pharmaceuticals providing the latest research for developing health-promoting cosmeceuticals and nutricosmetics from various food sources and food waste. From medicinal plants, teas, cacao, coffee, fruits, vegetables, plant oils, nuts, and cereals to marine microorganisms, fungi, insects, crustaceans, and more, Bio-functional Cosmetics for Health: Exploring Nature’s Ingredients for Safety, Efficacy, and Sustainability takes a close look into the safety, efficacy and sourcing of bioactives from these food sources and how they can be sustainably used as ingredients to create bio-functional cosmetics, cosmeceuticals and nutricosmetics. Readers will gain insight on the anti-inflammatory, antioxidant, anti-aging and anti-cancer properties of bioactive ingredients in cosmetics and will also be informed on the latest regulatory and safety issues and R&D trends for the application of bioactives in functional cosmetics and cosmeceutical products.

  • Plant Powered Probiotics

    Exploring Science and Health Behind Non-Dairy Fermented Beverages
    • 1st Edition
    • Pintu Choudhary + 2 more
    • English
    The demand for foods containing probiotics coupled with an increased desire for dairy alternatives, has opened the door for the creation of functional non-dairy beverages that have proven track records for gut and immune health. Plant Powered Probiotics: Exploring Science and Health Behind Non-Dairy Fermented Beverages, highlights fermentation origins, processes, and novel plant-based ingredients, while exploring health effects and digestive benefits.From fruits and vegetables to legumes and nuts, Plant Powered Probiotics: Exploring Science and Health Behind Non-Dairy Fermented Beverages guides readers through the scientific aspects of fermentation including detailing microbial roles, health benefits and quality control. It compares health advantages to other sources while emphasizing gut health and the importance of pro-and prebiotics for a healthy microbiome. Precision fermentation, strain selection, and optimized production processes are addressed along with the safety of agro-waste of some common plant-based ingredients. The book concludes with the next generation and emerging trends in non-dairy probiotic beverage formulations.

  • Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems

    Advances and Opportunities in Product Formulation, Technology, and Delivery
    • 1st Edition
    • Pothiyappan Karthik + 3 more
    • English
    Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems: Advances and Opportunities in Product Formulation, Technology and Delivery is essential reading for those want to learn more about polyunsaturated fats (PUFAs) such as Omega-3 and Omega-6 fatty acids. In over 30 chapters, readers will be introduced to the health and nutritional benefits such as DHA and EPA in inflammation regulation, advances in new delivery systems, commercialization strategies, and the use of PUFAs in functional foods and new product development. Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems: Advances and Opportunities in Product Formulation, Technology and Delivery not only provides practical guidance for formulating PUFA-enriched products for maximum health benefits, but also explores emerging trends and opportunities, including the development of novel functional foods, nutraceuticals, the role of microorganisms as a promising source of microbial oils, and personalized nutrition solutions. With detailed information on how PUFAs can be effectively and sustainably sourced, processed, formulated and marketed in the food industry, readers will better understand and learn how to overcome the challenges of scaling up PUFA production for industrial use and maximum nutritional value. Researchers, Grad students working in the fields of nutrition, food science, and biochemistry, and industry professionals in the food and pharmaceutical industries involved in product development, functional foods and formulation will benefit from this book.

  • Ethnoscience

    Insights into Nutrition and Cultural Foundations
    • 1st Edition
    • Tanmay Sarkar + 4 more
    • English
    Ethnoscience: Insights into Nutrition and Cultural Foundations is the first book in the series “Culinary Synergies: Exploring Nutrition and Science in Gastronomy”, a five-book exploration into food education, innovation, and preservation. The series encompasses everything from flavor chemistry and sensory science to the role of micro- and macronutrients in traditional and culturally specific diets. It integrates scientific understanding with the latest research in nutrition and considers the environmental implications of specific food choices and the role of food and culture within gastronomy.Divided into four sections, Ethnoscience begins with an introduction to the discovery of food through nutrition and cultural identity, discussing modern technological advances such as machine learning, digital tools, and sustainability. It then moves into the culinary traditions of Southeast Asia, where food diversity and ingredient preparation's influence on nutritional value are discussed. Section two highlights Southern Europe, focusing on foraging and the health benefits of fermented foods and more. Finally, section three introduces sustainable and indigenous farming practices in North Africa, along with healing herbs, their medicinal properties, and much more. Each section includes case studies highlighting nutrition, innovation, and health.

  • Fermented Foods in Health and Disease Prevention

    • 2nd Edition
    • Juana Frías + 2 more
    • English
    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.