Books in Fruits vegetables and nuts

11-20 of 26 results in All results

Peanuts: Processing Technology and Product Development

• 1st Edition
• May 26, 2016
• Qiang Wang
• English
• Paperback 978-0-12-809595-9

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• eBook 978-0-12-809631-4

  9 7 8 - 0 - 1 2 - 8 0 9 6 3 1 - 4

Peanuts: Processing Technology and Product Development provides an overall review of the latest peanut and peanut-related research development worldwide, including not only peanut production and processing progress, but also peanut-related product (oil, protein) production technologies, and by-products utilization technologies (peptides, polyphenol, polysaccharide, and dietary fiber). The book focuses on technology practicability, and all the technologies introduced, have been partly or fully applied. It is a valuable book and important reference for technicians and R and D persons in the peanut processing industry, and can also be used as a reference book for professional teaching and scientific research in the field of food science and engineering.

Fruits, Vegetables, and Herbs

• 1st Edition
• April 23, 2016
• Ronald Ross Watson + 1 more
• English
• Hardback 978-0-12-802972-5

  9 7 8 - 0 - 1 2 - 8 0 2 9 7 2 - 5
• eBook 978-0-12-802989-3

  9 7 8 - 0 - 1 2 - 8 0 2 9 8 9 - 3

Fruits, Vegetables, and Herbs: Bioactive Foods in Health Promotion brings together experts from around the world working on the cutting edge of research on fruit, vegetables, and herbs in health promotion. Offering a timely, concise, scientific appraisal of the efficacy of key foods to prevent disease and improve the quality of life, Fruits, Vegetables, and Herbs: Bioactive Foods in Health Promotion provides valuable evidence-based conclusions and recommendations. This reference text will encourage further research on the potential benefits of fruits and vegetables in health and disease prevention, providing a basis for possible dietary modifications by the government and the public.

Encyclopedia of Food Grains

• 2nd Edition
• December 17, 2015
• Colin W Wrigley + 3 more
• English
• Hardback 978-0-12-394437-5

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• eBook 978-0-12-394786-4

  9 7 8 - 0 - 1 2 - 3 9 4 7 8 6 - 4

The Encyclopedia of Food Grains, Four Volume Set is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com.

Nutritional Composition of Fruit Cultivars

• 1st Edition
• October 16, 2015
• Monique Simmonds + 1 more
• English
• Hardback 978-0-12-408117-8

  9 7 8 - 0 - 1 2 - 4 0 8 1 1 7 - 8
• eBook 978-0-12-408064-5

  9 7 8 - 0 - 1 2 - 4 0 8 0 6 4 - 5

Nutritional Composition of Fruit Cultivars provides readers with the latest information on the health related properties of foods, making the documentation of the nutritive value of historical cultivars especially urgent, especially before they are lost and can't be effectively compared to modern cultivars. Because there is considerable diversity and a substantial body of the compositional studies directed towards commercial varieties, this information is useful for identifying traits and features that may be transposed from one variety to another. In addition, compositional and sensory features may also be used for commercialization and to characterize adulteration. Detailed characterization of cultivars can be used to identify "super-foods". Alternatively, unmasked historical cultivars may be the focus of reinvigorated commercial practices. Each chapter in this book has sections on the botanical aspects, the composition of traditional or ancient cultivars, the composition of modern cultivars, a focus on areas of research, the specialty of the communicating author of each chapter, and summary points.

Global Safety of Fresh Produce

• 1st Edition
• December 9, 2013
• Jeffrey Hoorfar
• English
• eBook 978-1-78242-027-9

  9 7 8 - 1 - 7 8 2 4 2 - 0 2 7 - 9

Continuing food poisoning outbreaks around the globe have put fresh produce safety at the forefront of food research. Global Safety of Fresh Produce provides a detailed and comprehensive overview of best practice for produce safety throughout the food chain, and unique coverage of commercial technologies for fresh produce safety. Part one covers the production and regulation of fresh produce on the agricultural level, including issues of niche farm fresh products, FDA regulation, and zoonotic transfer of pathogens from animals to farm products. Part two moves on to look at safety and environmental issues surrounding fresh produce processing, such as postharvest washing, alternative sanitizers, and using produce waste as animal feed. Part three focuses on current and emerging commercial solutions for fresh produce safety, like ionizing radiation and edible coatings, and part four covers methods of laboratory testing and related legislation. The final section of the book covers a series of case studies of fresh produce safety breaches, including European E. coli outbreaks in sprouts and leafy greens, and the illegal use of fluorescent whitening agents (FWAs) in China. This book is an essential text for R&D managers in the fresh produce industry, quality control professionals working with fresh produce throughout the food chain, postgraduate students, and academic researchers with an interest in fresh produce safety.

Improving the Safety and Quality of Nuts

• 1st Edition
• October 31, 2013
• Linda J Harris
• English
• Hardback 978-0-85709-266-3

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• eBook 978-0-85709-748-4

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As tree nuts and peanuts become increasingly recognised for their health-promoting properties, the provision of safe, high quality nuts is a growing concern. Improving the safety and quality of nuts reviews key aspects of nut safety and quality management.Part one explores production and processing practices and their influence on nut contaminants. Chapters discuss agricultural practices to reduce microbial contamination of nuts, pest control in postharvest nuts, and the impact of nut postharvest handling, de-shelling, drying and storage on quality. Further chapters review the validation of processes for reducing the microbial load on nuts and integrating Hazard Analysis Critical Control Point (HACCP) and Statistical Process Control (SPC) for safer nut processing. Chapters in part two focus on improving nut quality and safety and highlight oxidative rancidity in nuts, the impact of roasting on nut quality, and advances in automated nut sorting. Final chapters explore the safety and quality of a variety of nuts including almonds, macadamia nuts, pecans, peanuts, pistachios and walnuts.Improving the safety and quality of nuts is a comprehensive resource for food safety, product development and QA professionals using nuts in foods, those involved in nut growing, nut handling and nut processing, and researchers in food science and horticulture departments interested in the area.

Nutritional Benefits of Kiwifruit

• 1st Edition
• Volume 68
• February 2, 2013
• Mike Boland + 1 more
• English
• eBook 978-0-12-394631-7

  9 7 8 - 0 - 1 2 - 3 9 4 6 3 1 - 7

Kiwifruit have long been known as a decorative and exotic fruit that can be used in desserts and fresh fruit collations. What is less well known is that kiwifruit contain a range of constituents with valuable health-beneficial properties. These range from high levels of high-impact vitamin C to enzymes that assist with digestion, and polysaccharides that promote gut health. This volume for the first time brings together all the known health and nutrition benefits of kiwifruit in a series of chapters written by authors who are authorities in their fields.

Nuts and Seeds in Health and Disease Prevention

• 1st Edition
• March 31, 2011
• Victor R Preedy + 1 more
• English
• eBook 978-0-12-375689-3

  9 7 8 - 0 - 1 2 - 3 7 5 6 8 9 - 3

The use of nuts and seeds to improve human nutritional status has proven successful for a variety of conditions including in the treatment of high cholesterol, reduced risk of Type-2 Diabetes, and weight control. Nuts and Seeds in Health and Disease Prevention is a complete guide to the health benefits of nuts and seeds. This book is the only single-source scientific reference to explore the specific factors that contribute to these potential health benefits, as well as discussing how to maximize those potential benefits.

Pulse Foods

• 1st Edition
• March 24, 2011
• Brijesh K. Tiwari + 2 more
• English
• Hardback 978-0-12-382018-1

  9 7 8 - 0 - 1 2 - 3 8 2 0 1 8 - 1
• eBook 978-0-12-382019-8

  9 7 8 - 0 - 1 2 - 3 8 2 0 1 9 - 8

Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applications is the first book to provide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can use this knowledge to incorporate pulses into new food products.

Bioactive Foods in Promoting Health

• 1st Edition
• November 24, 2009
• Ronald Ross Watson + 1 more
• English
• eBook 978-0-08-087787-7

  9 7 8 - 0 - 0 8 - 0 8 7 7 8 7 - 7

While everyone knows fruits and vegetables are beneficial to good health, it's increasingly seen as important to know which ones can be effective in treating specific illnesses. For example, which are good for cardiac care? Which can help combat and treat asthma? What are the safety concerns to be aware of when using herbs in combination with traditional medicines?Diet and nutrition are vital keys to controlling or promoting morbidity and mortality from chronic diseases, and the multitude of biomolecules in dietary fruits and vegetables play a crucial role in health maintenance. They may, therefore, be more effective and certainly could have different actions beyond nutrients however this science is still evolving. This book brings together experts working on the different aspects of supplementation, foods, and plant extracts, in health promotion and disease prevention. Their expertise and experience provide the most current knowledge to promote future research. Dietary habits need to be altered, for most people and the conclusions and recommendations from the various chapters in this book will provide a basis for that change.The overall goal of this book is to provide the most current, concise, scientific appraisal of the efficacy of key foods and constituents medicines in dietary plants in preventing disease and improving the quality of life. While vegetables have traditionally been seen to be good sources of vitamins, the roles of other constituents have only recently become more widely recognized. This book reviews and often presents new hypotheses and conclusions on the effects of different bioactive components of the diet, derived particularly from vegetables, to prevent disease and improve the health of various populations.