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  • 2020-2024  (32)
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  • 2023  (32)
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  • 1
    Online Resource
    Online Resource
    Baking Business Sustainability Through Life Cycle Management (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Sustainability. ; Family-owned business enterprises. ; Economics. ; Food Science. ; Sustainability. ; Family Business. ; Economics.
    Description / Table of Contents: Chapter 1 Bread Industry Sustainability Life Cycle Assessment -- Chapter 2 Product Environmental Footprint and Bread Industry -- Chapter 3 Life Cycle Assessment and Product Environmental Footprint - recommendations for integral optimization of economic and environmental performance -- Chapter 4 Ensuring sustainability of baking industry in North Macedonia -- Chapter 5 Sustainability approach of the baking industry along the food supply chain -- Chapter 6 Sustainability assessment of the baking industry complying with standards requirements: a case of Romania -- Chapter 7 Across American overview on sustainability approach throughout baking industry: An analytical-descriptive approach -- Chapter 8 Asian Overview on Sustainability Approach in Baking Industry -- Chapter 9 African Experience in Ensuring Sustainability in Baking -- Chapter 10 Indian experience in ensuring sustainability in baking industry -- Chapter 11 Measuring Baking Business Performance -- Chapter 12 Forming the efficient business model for bakery -- Chapter 13 Assessment of the sustainable competitiveness of agricultural enterprises on the grain market: case of Ukraine -- Chapter 14 Economic viability and sustainability in baking industry/ Simeuna - bread producer with own grain production -- Chapter 15 Impact of Bakery Innovation on Business Resilience Growth -- Chapter 16 Innovation in the commercial system of the small bakery industry -- New business models in food systems for farmers and companies, based on multi-actor approach -- Chapter 18 The role of rural women in bread industry – Job creation and retention in rural areas.
    Abstract: This timely and comprehensive text focuses on important recent advances in applied sustainability in the baking industry, connecting all of the current methods and strategies into a single book. Those involved in bread production will find the latest developments at the theoretical and practical levels, including information and communication requirements, reporting and regulatory aspects, economic and environmentally sustainable business models, supply chain management, life cycle assessment, product and organizational environmental footprints and more. For small bakery business owners to industry leaders and policymakers, governmental authorities, regulatory authorities and standardization bodies, this book offers a compilation of technical information about sustainability in the market for the bakery sector. Baking Business Sustainability Through Life Cycle Management begins by presenting basic information on the life cycle assessment and product environmental footprint of the bread industry, proposing an analysis of sustainability assessment using environmental and social footprints and providing recommendations for integral optimization of economic and environmental performance. A second section focuses on sustainability in the baking industry, providing a regional focus from Europe to the Americas to Africa and Asia. The third section takes a deep look at economic feasibility and efficiency in the bread industry, including the economic viability of different scenarios for bread-based value chains, and forming efficient business models for bakeries. A final section zeroes in on the most up-to-date innovations in the current bakery industry, including the impact of bakery innovation on business resilience growth, commercial systems, and new business models in regional food systems for farmers and companies, based on multi-actor approach. Innovations within the bakery industry are at an all-time high, with new sustainability and economic models being introduced, along with associated market risks. This timely and ambitious text aims to cover all the most recent advances and methods for successful incorporation into bakery businesses. .
    Type of Medium: Online Resource
    Pages: VIII, 313 p. 74 illus., 59 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031250279
    URL: https://doi.org/10.1007/978-3-031-25027-9
    DOI: 10.1007/978-3-031-25027-9
    DDC: 641.3
    Language: English
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  • 2
    Online Resource
    Online Resource
    A Compendium of Unique and Rare Spices : Global Economic Potential (2023)
    Cham :Springer Nature Switzerland :
    Details
    Keywords: Food science. ; Agriculture. ; Economic geography. ; Botany. ; Environmental management. ; Food Science. ; Agriculture. ; Economic Geography. ; Plant Science. ; Environmental Management.
    Description / Table of Contents: Chapter 1: Saffron and Tulasi -- Chapter 2: Aniseed, Shallot and Caraway -- Chapter 3: European Fill and Indian Dill -- Chapter 4: Poppy Seed.-Chapter 5: Star Anise and Japanese Star Anise -- Chapter 6: Sage -- Chapter 7: Savory and Tarragon -- Chapter 8: Thyme -- Chapter 9: Calamus or Sweet Flag -- Chapter 10: Horse Radish, Long Pepper or Pipli, Galangal -- Chapter 11:Quality Control.
    Abstract: This book is a compendium of rare and unique spices, which have been least researched but hold immense economic potential on a global scale. They are Aniseed, Shallot, Saffron, Caraway or Siah Zira, European or Indian Dill, Poppy, Star Anise and Japanese Star Anise, Sage, Savory, Tarragon, Thyme, Calamus or Sweet Flag, Horse Radish, Galangal, and Long Pepper or Pipli. Some of these are seed spices and others, like Saffron, are grown in the hills of Jammu and Srinagar, India and have varied uses, ranging from being very popular food flavorants to being used for religious purposes. Even within India, the country of the origin for most of the spices listed, many Indians are simply unaware of their immense economic potential. This is also the case with other countries, like Iran, where some spices, like Saffron, is widely used as a food flavorant. The book aims to be a unique compendium of these rare and unique spices to primarily enable researchers to tap into their great economic potential and, on a wider scale, help developmental agencies to tap into their immense potential in global spice trade. The book provides a cross-sectoral multi-scale assessment of developmental possibilities, globally, for rare and unique spices of immense economic importance. .
    Type of Medium: Online Resource
    Pages: IX, 141 p. 5 illus., 4 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031202490
    URL: https://doi.org/10.1007/978-3-031-20249-0
    DOI: 10.1007/978-3-031-20249-0
    DDC: 641.3
    Language: English
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  • 3
    Online Resource
    Online Resource
    Techniques in Forage Quality Analysis (2023)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Analysis. ; Food Engineering. ; Food Chemistry.
    Description / Table of Contents: 1. Introduction -- 2. Forage quality vis-a vis livestock productivity -- 3. Forage Quality Indices -- 4. Forage quality components -- 5. Management of anti-nutrients in forages -- 6. General scheme for forage quality analysis -- 7. Laboratory essentials for forage evaluation -- 8. Solutions and buffers in estimations -- 9. Estimation of nutritional components in forages -- 10. Estimation of anti-quality and anti-nutritional factors in forages -- 11. Estimation of mineral content in forages -- 12. Estimation of phytochemicals and enzyme activities in forages -- 13. Quality Estimation of Natural Grasslands and Pastures. 14. Nutritional Quality of Important Forages -- 15. Conservation and processing of forages -- 16. Factors Affecting Forage Quality -- 17. Forage Nutritional Quality Management.
    Abstract: The book covers different techniques and methodologies involved in the nutritional quality analysis of forages. It also discusses the nutritional quality, anti-nutritional components, factors affecting forage quality, feed processing and conservation. Different techniques and methodologies have been presented in a simplified manner. The book has been divided in separate chapters and each chapter discusses different aspect of forage quality. Further, the book also covers the topics on conservation and processing of forages and management techniques for improving the forage nutritional quality. This book is an essential source of information for research scholars, post-graduate students and scientists working on forage quality estimation and also in livestock and dairy industries.
    Type of Medium: Online Resource
    Pages: XVII, 233 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789811960208
    URL: https://doi.org/10.1007/978-981-19-6020-8
    DOI: 10.1007/978-981-19-6020-8
    DDC: 641.3
    Language: English
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  • 4
    Online Resource
    Online Resource
    Careers in Food Science: From Undergraduate to Professional (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Chemistry. ; Food Science. ; Chemistry.
    Description / Table of Contents: Section 1: Introduction -- 1. Introduction: Career Preparation for the Food & Beverage Industry -- 2. The Equilibrium of Life-Career Planning -- 3. First Jobs for Food Science -- Section 2: The undergraduate student experience -- 4. Making the Most of Your Undergraduate Experience -- 5. Campus Career Services and Centers -- 6. Professionalism and Leadership -- 7. Is Food Science Right For Me? The Transfer Experience -- 8. The Decision to Pursue an Internship -- 9. IFT Student Association -- Section 3: A successful industry career -- 10. Finding and negotiating a job -- 11. Employer expectations/Managing corporate life -- 12. Could a small company be for you? -- 13. A successful industry career or Making your way in a company -- Section 4: Careers with a degree in food science -- 14. Quality -- 15. Production management -- 16. Product development -- 17. Technical sales -- 18. R&D -- 19. Regulatory and food law -- 20. Careers in Traceability -- 21. Using food science in special interest groups -- 22. Food for Good: Leveraging Food Science to Feed the World -- 23. Careers that combine Culinary and Food Science -- 24. Entrepreneurship and Consulting: Taking a Different Path -- 25. Careers in Sensory Science -- 26. Food Science in Community-Based Food Systems -- 27. Working for a Startup Company -- 28. Careers in Sustainability -- 29. A Career in Management -- Section 5: The graduate student experience -- 30. Is grad school right for me? -- 31. Finding and getting into the right grad program -- 32. The transition from undergraduate to graduate student -- 33. Faculty expectations of graduate students.
    Abstract: Careers in Food Science provides detailed guidelines for students and new employees in the food industry to ensure a successful start to their career. Every step towards a rewarding career in this rapidly evolving industry is covered, from which classes to take in college and which degrees to earn, to internships, and finally how to land, and keep, the first job. This book also provides day-to-day examples of what to expect from the many jobs available to help students decide what to do and where to go. This second edition includes nine new chapters covering research chefs, food systems, social justice, food waste, start-ups, sustainability, and management. Several new authors offer fresh perspectives. Provides detailed guidelines for students as well as new employees in food industry; Includes perspectives from school years through how to succeed at new job; Written by individuals who have just gone through that experience or who are working in that particular sector.
    Type of Medium: Online Resource
    Pages: XII, 411 p. 5 illus., 1 illus. in color. , online resource.
    Edition: 2nd ed. 2023.
    ISBN: 9783031143533
    URL: https://doi.org/10.1007/978-3-031-14353-3
    DOI: 10.1007/978-3-031-14353-3
    DDC: 641.3
    Language: English
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  • 5
    Online Resource
    Online Resource
    3D Printing of Sustainable Insect Materials (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food security. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Security. ; Food Engineering. ; Food Studies. ; Food Chemistry.
    Description / Table of Contents: Entomophagy in 3D Food Printing -- Entomophagy and its Application through 3D Printing for Sustainable Food Development -- Crickets as a promising alternative edible insect: nutritional and technological aspects and 3D printing prospective -- Insects Nutrition And 3D Printing -- Entomophagy: Application of Edible Insects in 3D Printed Foods -- Edible Insects as Materials for Food Printing: Printability and Nutritional value -- Drosophila as a Potential Functional Food: An Edge over other Edible Insects -- 3D printing, insects and food: a bibliometric analysis -- Inkjet-based 3D food printing for sustainable insect materials: A state-of-the-art review and prospective materials -- Extrusion-based 3D printing concept in customized nutritional products -- A Review on Binder jetting and Selective Laser Sintering: a novel assessment of the processes for 3D Insect food printing materials -- Social, Economic, Scientific and Environment Aspects of Entomophagy in 3D Food Printing.
    Abstract: This book compiles a diverse and interdisciplinary range of scientific literature, laboratory developments, industrial implications and future prospects covering Entomophagy in 3D food printing to fight against hunger and nutritional deficiencies. Recent developments in Entomphagy in 3D printing of Drosophila based materials, and their nutritional, social, economic, scientific and environmental aspects. are comprehensively covered. Readers will also find shortcomings, guidelines, and industrial prospects for these materials, with emphasis on processing methods for the extraction of sustainable materials through 3D food printing. 3D Printing of Sustainable Insect Materials focuses on the methodology, technology and processing used for utilizing insects in 3D food printing applications, establishing technology-driven knowledge to fight against hunger. Chapters cover the principles for Entomophagy, insect processing methods, modern 3D food printing technologies, and the theoretical and practical aspects of Emtomophagy in 3D printing, with a special focus on future prospects and technologies. This ground-breaking book will serve knowledge to researchers and industry professionals across the food industry with broad coverage of emerging technologies, materials developed through Entomophagy, functional characterization and the technical details required to produce sustainable insect-based materials through 3D food printing. .
    Type of Medium: Online Resource
    Pages: VIII, 206 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031259944
    URL: https://doi.org/10.1007/978-3-031-25994-4
    DOI: 10.1007/978-3-031-25994-4
    DDC: 641.3
    Language: English
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  • 6
    Online Resource
    Online Resource
    Neglected Plant Foods Of South Asia : Exploring and valorizing nature to feed hunger (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food security. ; Food Safety measures. ; Food Microbiology. ; Food Science. ; Food Security. ; Food Safety. ; Food Microbiology.
    Description / Table of Contents: Chapter 1: Agricultural biodiversity and food security: Opportunities and challenges -- Chapter 2: Role of neglected plant foods in achieving dietary diversity, zero hunger and good health -- Chapter 3: Exploring neglected and underutilized plant foods to fight malnutrition and hunger in South Asia -- Chapter 4: Inclusion criteria of underutilized food plants in household food security planning -- Chapter 5: Neglected plant foods of India -- Chapter 6: Neglected plant foods of Pakistan -- Chapter 7:Neglected plant foods of Bangladesh -- Chapter 8: Exploring social-ecological systems for mainstreaming neglected and underutilised plant foods: local solutions to food security challenges in Sri Lanka -- Chapter 9: Neglected plant foods of Nepal -- Chapter 10: Grain millet: Potential to fill nutrition gaps in the context of food security and climate change -- Chapter 11: Amaranth (Amaranthus spp.): Food properties and potential health benefits -- Chapter 12: Moringa (Moringa oleifera): Multi-functional role in management of malnutrition and health promotion -- Chapter 13: Date palm (Phoenix dactylifera): A review of economic potential, industrial valorization, nutritional and health significance -- Chapter 14: Quinoa (Chenopodium quinoa): Potential of the “golden grain” for food and nutritional security in South Asia -- Chapter 15: Sweet potato (Ipomoea batatats): An intervention food in management of food and nutritional security in South Asia -- Chapter 16: Taro (Colocasia spp.): Applications in food production and improving nutrition in South Asia -- Chapter 17: Jackfruit (Artocarpus heterophyllus): An overview of nutritional and functional food properties -- Chapter 18: Fenugreek (Trigonella foenum-graecum): An overview of food uses and health benefits.
    Abstract: According to the global hunger index, South Asia has worldwide highest rate of undernourished people. Such a burden of food insecurity and various forms of malnutrition are directly associated with the existing food production system that ignores biodiversity, food affordability, and sustainability. During the last five decades, food production system has witnessed a global shift from ethnic to mainstream staple cereals production and promotion. Such an approach has badly affected the regional genetic pool of a diverse range of nourishing, economical, and sustainable edible plant species which are now referred to as neglected or underutilized food crops. Neglected Plant Foods of South Asia collects and preserves existing knowledge of underutilized, minor, wild, neglected and traditional food plants of South Asia, and their utilization for the production of value-added food products. Aiming at introducing plant – based food solutions to address the increasing burden of food insecurity among marginalized communities of South Asia, this manuscript covers a plethora of nutrient-dense plant species including fruits, vegetables, roots, tubers, cereals, pseudo-cereals, and pulses. In addition to having an overview of each plant's origin, cultivation practices and production statistics, researchers will find comprehensive information on nutritional composition, food manufacturing properties, value-addition and traditional uses of neglected plant foods. Recent updates on strategies to combat toxicological risks associated with the consumption of neglected food plants have also been included. With this volume, researchers will have complete information on neglected, underutilized traditional edible plants of South Asia, and their potential to increase food security under the emerging challenges of climate change.
    Type of Medium: Online Resource
    Pages: XX, 476 p. 63 illus., 51 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031370779
    URL: https://doi.org/10.1007/978-3-031-37077-9
    DOI: 10.1007/978-3-031-37077-9
    DDC: 641.3
    Language: English
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  • 7
    Online Resource
    Online Resource
    Whey Valorization : Innovations, Technological Advancements and Sustainable Exploitation (2023)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Biotechnology. ; Food Science. ; Biotechnology.
    Description / Table of Contents: Chapter 1. Whey Production Status, Types, Characterization and Functional Properties -- Chapter 2. Whey: Chemistry and its Biotechnological Potential -- Chapter 3. Utilization of Whey: Sustainable Trends and Future Developments -- Chapter 4. Green Technologies for Treatment and Utilization of Whey towards Sustainable Exploitation -- Chapter 5. Whey: A Potential Source of Bacterial Cellulose and Xanthan Gum -- Chapter 6. Bioplastic Production Using Whey (Polyhydroxyalkanoates and Polyhydroxybutyrates) -- Chapter 7. Potential of Whey for Production of Value-Added Products Using Microbial Fermentations -- Chapter 8. Whey: A Potential Substrate for the Production of Natural Pigments -- Chapter 9. Whey: As a Fermentation Substrate for the Production of Exopolysaccharides -- Chapter 10. Whey Protein Based Edible Coatings: Recent Trends -- Chapter 11. Valorisation of Whey for Development of Different Types of Food Products Including Fermented Beverages -- Chapter 12. Whey: Source of Bioactive Peptides, Probiotics, Organic Acids, Aromatic Compounds and Enzymes -- Chapter 13. Bacteriocins Production Using Whey -- Chapter 14. Whey: As A Low -Cost Substrate for the Production of Biosurfactants -- Chapter 15. Utilization of Whey for Production of Bioenergy and Biofuels -- Chapter 16. Recent Trends in Membrane Processing of Whey.
    Abstract: This book focuses on the exploitation of whey through the extensive analysis of its molecular composition. Whey can provide various valuable compounds such as lactose, proteins and peptides. The book covers the biotechnological treatments of whey using biochemical and enzymatic treatment and microbial transformation, various high value products such as bioethanol, glycerol, Bioplastics (PLA), bacteriocins, exopolysaccharides, bacterial polysaccharides (PHA, PHB, Xanthan), single cell proteins, probiotics, bioactive peptides, organic acids (lactic, butyric, acetic acid), enzymes and biogas using microbial conversion of whey. The book also covers the use of whey for the preparation of different food products such as whey powder, condensed whey, spreads and various whey-based beverages including fermented beverages. Recent trends, opportunities and challenges in functional carbonated whey-based beverages are also discussed. Unlike the existing literature describing whey utilization, this book focuses on valorization, technological advancement and sustainable biotransformation of whey. The book also deals with membrane processing, sustainable approaches, biotechnological potential, green technologies and production of bioplastics. In addition, the book provides theoretical and practical information to present the various aspects of valorization of whey as a by-product. This book is a need of the hour for its eco-friendly approach. Whey Valorization: Innovations, Technological Advancements and Sustainable Exploitation will be a great resource for researchers, dairy technologists, food technologists, students and professionals working on sustainable and effective utilization of food as well as dairy wastes and by-products. .
    Type of Medium: Online Resource
    Pages: XVIII, 369 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789819954599
    URL: https://doi.org/10.1007/978-981-99-5459-9
    DOI: 10.1007/978-981-99-5459-9
    DDC: 641.3
    Language: English
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  • 8
    Online Resource
    Online Resource
    Recent Advances in Citrus Fruits (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Microbiology. ; Food Science. ; Food Engineering. ; Food Microbiology.
    Description / Table of Contents: Lemons and limes -- Grapefruit -- Mosambi -- Orange -- Pomelo -- Tangerine (Citrus reticulata) -- Etrog citron (Citrus medica var. ethrog Engl) -- Jabara (Citrus jabara) -- Kumquat -- Greek citron (Citrus medica) -- Kinnow -- Post Harvest Handling Of Citrus Fruits -- Citrus based food products and their shelf life -- Citrus waste: A treasure of promised phytochemicals and its nutritional-nutraceutical value in health promotion and Industrial applications -- Bioactive compounds in citrus fruits: Extraction and identification -- Potential benefits of bioactive functional components of Citrus fruits for health promotion and disease prevention -- Citrus Diseases And Management.
    Abstract: When compared to other major fruits, citrus fruits have resistance to pests and diseases, a short growing season and productivity even under harsh environmental conditions. Worldwide, citrus fruits are well known for their nutrients-rich juice and medicinal properties. Juice extracted from citrus fruits is rich source of vitamin C and various antioxidant compounds that are required to sustain a healthy life. Fruits are consumed in raw as well as processed forms, and the pharmacological importance of citrus fruits are not only limited to its edible parts, but also to non edible seeds and peel that are also a rich source of bioactive constituents with health benefiting properties. In current fruit processing techniques the peel is discarded as a byproduct after extraction of the juice. Researchers and food scientists are now focusing on utilization of fruit waste/byproducts to use them as a substrate in food processing, cosmetic and pharmaceutical industries. Whole fruits, seeds contain important antioxidant and antimicrobial properties. Recent Advances in Citrus Fruits provide in-depth knowledge on the nutritional profile, production details, processing, products and health benefits of citrus fruits. The most important citrus fruits, from lemons and limes to grapefruit and mosambi are covered in full, providing researchers with full breakdowns on each citrus fruit's nutritional makeup, processing specifics and agrarian importance, health benefits and use in various products across a wide range of industries. This text covers all of the latest research related to citrus fruits and provides researchers with a curated source on these valuable fruits.
    Type of Medium: Online Resource
    Pages: XIX, 529 p. 51 illus., 34 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031375347
    URL: https://doi.org/10.1007/978-3-031-37534-7
    DOI: 10.1007/978-3-031-37534-7
    DDC: 641.3
    Language: English
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  • 9
    Online Resource
    Online Resource
    Cereal-Based Food Products (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Engineering. ; Food Chemistry.
    Description / Table of Contents: Introduction to cereals -- Bread; Cookies and Biscuit -- Cakes and muffins -- Tortillas -- Crackers -- Popped and puffed products -- Flaked products -- Pasta -- Noodles -- Beverages -- Pastry -- Packaging of cereal products.
    Abstract: Cereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirements. Cereal grains are high in carbohydrates, good sources of protein and provide varying amounts of fibre, vitamins and minerals. The nutritional composition of grains may vary depending on the variety and environmental growing conditions. A number of cereal products are prepared from all the regions of the world. Cereals are processed into many products such as bread, cookies, cakes and pasta and are consumed daily by the majority of the population and play an important place in human nutrition. Cereal Based Food Products is the first book of its kind, focusing on the preparation methodology of cereal products. The chapters focus on different types of cereal products, processing technology, quality aspects and packaging requirements. All of the important cereal-based foods are covered in full, including sections on bread, cookies, cakes and muffins, pasta and noodles and many more including their packaging, preparation methods and ingredients. With this text researchers will find a comprehensive single source for information on the processing of cereal-based food products. Covers different types of products prepared from cereal grains; Focuses on production technology for the development of cereal products; Presents information on packaging requirements of cereal products.
    Type of Medium: Online Resource
    Pages: VIII, 369 p. 75 illus., 61 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031403088
    URL: https://doi.org/10.1007/978-3-031-40308-8
    DOI: 10.1007/978-3-031-40308-8
    DDC: 641.3
    Language: English
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  • 10
    Online Resource
    Online Resource
    Biobased Packaging Materials : Sustainable Alternative to Conventional Packaging Materials (2023)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Biotechnology. ; Biomaterials. ; Food Science. ; Biotechnology. ; Biomaterials.
    Description / Table of Contents: Chapter 1_Food Biopackaging for Human Benefits: Status & Perspectives -- Chapter 2_Processing of Biobased Packaging Materials -- Chapter 3_Potential of PHA (poly-hydroxyalkanoates) polymers as packaging materials: From concept to commercialization -- Chapter 4_Applications of cellulose in biobased food packaging systems -- Chapter 5_Starch for packaging materials -- Chapter 6_Chitin and chitosan for packaging materials -- Chapter 7_Natural Antioxidants from Fruit By-Products for Active Packaging Applications -- Chapter 8_Bio nanocomposites for packaging materials -- Chapter 9_Environmental impact of biobased materials -- Chapter 10_Safety and Associated Legislation of Selected Food Contact Bio-Based Packaging -- Chapter 11_Life Cycle Analysis of Biobased Material.
    Abstract: This book provides a comprehensive and authoritative review of recent developments in bio-based packaging materials along with an array of their industrial applications. It offers an interdisciplinary approach, combining food engineering, polymer science, materials science, and sustainable aspects of bio-based materials with their synthesis, properties, characterization, and applications in packaging materials. The book encloses chapters covering fundamental concepts, manufacturing, properties, characterization, and interaction of bio-based materials. It also discusses topics related to the different usage of bio-based materials, their environmental impact, regulations, safety aspects, circular economy, challenges, and opportunities allied to bio-based materials. It is an essential resource for academicians, researchers, students, and professionals interested in exploring the potential bio-based materials in food packaging.
    Type of Medium: Online Resource
    Pages: XVI, 311 p. 64 illus., 54 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789819960507
    URL: https://doi.org/10.1007/978-981-99-6050-7
    DOI: 10.1007/978-981-99-6050-7
    DDC: 641.3
    Language: English
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  • 11
    Online Resource
    Online Resource
    Plant-Based Foods: Ingredients, Technology and Health Aspects (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Engineering. ; Food Studies. ; Food Chemistry. ; Food Analysis.
    Description / Table of Contents: An Overview of Plant-based Food Alternatives (PBFAs): Classification, Textural and Sensory Characteristics -- Production of Meat Analogs and Consumer Preferences -- Fortification of Plant-based Food Analogs -- Role of Fermentation in Plant-based Food Production and Non-dairy Fermented Foods -- Plant-based Food Printing at a Glance -- Bioaccesibility and Bioavailability of Vitamins, Minerals and Bioactive Compounds in Plant-based Foods -- Health Effects of Plant-based Foods and Their Components.
    Abstract: The plant-based food industry has flourished in recent years, with a steady stream of exciting product launches reaching the worldwide market. Consumers have become interested in a plant-based diet that includes grains, legumes, seeds, nuts, fruits and vegetables. There are a number of factors involved in this trend, including consumer opposition to harming animals, health problems such as lactose intolerance, desire for a healthier lifestyle and environmental awareness. Several books related to plant-based diets and cookbooks have been published for vegans and vegetarians, however there is no research work related to plant-based production, technology, ingredients and their qualitative and nutritional properties based on the results of scientific studies. Future Food: Plant-Based Products is the first book where the comparison of plant-based products with other alternatives are explored in detail. Novel plant-based product formulations, production and results of recent studies are examined in detail in this book. Plant-based products are mainly alternatives to dairy and meat products, and this text includes comprehensive chapters on meat substitutes and plant-based non-dairy products. In the opening chapter the main ingredients and raw materials used to produce a variety of plant-based products are covered along with their qualitative and nutritional properties. Further chapters focus on the health effects of plant-based products and microbiological and safety issues. For researchers seeking a full, up-to-date overview of plant-based product alternatives and their production, health affects and safety aspects, this book meets your needs.
    Type of Medium: Online Resource
    Pages: XV, 180 p. 32 illus., 30 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031274435
    URL: https://doi.org/10.1007/978-3-031-27443-5
    DOI: 10.1007/978-3-031-27443-5
    DDC: 641.3
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  • 12
    Online Resource
    Online Resource
    Modified Rice Bran Arabinoxylan : Therapeutic Applications in Cancer and Other Diseases (2023)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Pharmacology. ; Biomedical engineering. ; Therapeutics. ; Food Analysis. ; Chemistry. ; Food Science. ; Pharmacology. ; Biomedical Engineering and Bioengineering. ; Therapeutics. ; Food Chemistry.
    Description / Table of Contents: Chapter 1. Introduction to Rice Bran Arabinoxylan Compound -- Chapter 2. Enhancing Natural Killer Cell Activity -- Chapter 3. Immunomodulatory, Antioxidant, Antiangiogenic, and Antiproliferative Effects of Rice Bran Arabinoxylan -- Chapter 4. Anti-inflammatory Agent -- Chapter 5. Integrative Oncology -- Chapter 6. The Therapeutic Application of RBAC in Cancer -- Chapter 7. Radiation Therapy -- Chapter 8. Health-related Quality of Life -- Chapter 9. Chronic Micro-inflammation as ‘Friendly-fire’ in Aging and Disease -- Chapter 10. Human Immunodeficiency Viruses (HIV) -- Chapter 11. Hepatitis -- Chapter 12. Additional potential therapeutic applications for rice bran arabinoxylan compound.
    Abstract: This book presents the major therapeutic applications of modified rice bran arabinoxylan compound (RBAC) in cancer as well as other chronic inflammatory diseases. Written by active researchers and clinicians in the field of RBAC, the chapters cover the basic science that defines the unique function of RBAC as well as the clinical evidence derived through human studies. Particular focus is on recent findings from research over the past decades. This book is both practical and evidence based. It will be a core resource for researchers, students, and practitioners of nutrition and natural medicine, as well as be of value to all healthcare professionals with interest in integrative medicine. .
    Type of Medium: Online Resource
    Pages: XXIII, 149 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789811957352
    URL: https://doi.org/10.1007/978-981-19-5735-2
    DOI: 10.1007/978-981-19-5735-2
    DDC: 641.3
    Language: English
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  • 13
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    Online Resource
    Emerging Food Authentication Methodologies Using GC/MS (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Analysis. ; Food Safety measures. ; Nutrition   . ; Food Science. ; Food Analysis. ; Food Safety. ; Nutrition.
    Description / Table of Contents: Part I. Introduction -- Chapter 1. Gas Chromatography and Mass Spectrometry: The Technique -- Chapter 2. Statistical and Mathematical Models in Food Authentication -- Part II. Authentication of Food -- Chapter 3. Cereals, Pseudocereals, Flour and Bakery Products -- Chapter 4. Edible Oils and Fats -- Chapter 5. Milk and Dairy Products -- Chapter 6. Meat, Eggs, Fish and Seafood -- Chapter 7. Honey and Bee Products -- Chapter 8. Fruits, Vegetables, Nuts and Fungi -- Chapter 9 -- Herbs and Spices -- Part III. Authentication of Beverages -- Chapter 10. Fruit Juices -- Chapter 11. Coffee and Tea -- Chapter 12. Wine, Beer and Alcoholic Beverages -- Part IV. Outlook -- Chapter 13. Concluding Remarks and Future Perspectives. .
    Abstract: This edited book provides an overview of existing and emerging gas chromatography/mass spectrometry (GC/MS) based methods for the authentication and fraud detection in all major food groups and beverages. Split in four parts, the book opens with a comprehensive introduction into the GC/MS technique and a summary of relevant statistical and mathematical models for data analysis. The main parts focus on the authentication of the main food groups (cereals, dairy products, fruit, meat, etc.) and beverages (e.g., coffee, tea, wine and beer). The chapters in these sections follow a distinct structure describing the nutritional value of the product, common fraud practices, economic implications and relevant biomarkers for the authentication process, such as volatile compounds, fatty acids, amino acids, isotope ratios etc. The final chapter provides an outlook on where the methodologies and the applications may be heading for. Food fraud is serious problem that affects food industries of all kinds, which is why food authentication plays an increasingly important role. This book aims to serve as a knowledge base for all researchers in academia, regulatory laboratories and industry employing GC/MS for food analysis. Due to its comprehensive introduction and consistent structure, it can also serve as an excellent resource for students in food science, food technology, food chemistry and nutrition.
    Type of Medium: Online Resource
    Pages: X, 353 p. 27 illus., 23 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031302886
    URL: https://doi.org/10.1007/978-3-031-30288-6
    DOI: 10.1007/978-3-031-30288-6
    DDC: 641.3
    Language: English
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  • 14
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    Online Resource
    Starch: Advances in Modifications, Technologies and Applications (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Engineering. ; Food Studies. ; Food Analysis. ; Food Chemistry.
    Description / Table of Contents: Starch : Current Production & consumption trends -- Modification of Starch -- Oxidation of starch -- Hydrolysis of Starch -- 1. Cross linking of starch -- Octenyl succinic anhydride Modification of starch -- Dry Heat Treatment of Starch -- Heat-moisture treatment of starch -- Annealing of Starch -- High Hydrostatic Pressure Treatment of Starch -- Ultrasonication of Starch -- Deep Freezing and Thawing Modification and its impact on starch properties -- Cold Plasma Treatment of starch -- Microwave Irradiation of Starch -- Gamma irradiation of Starch -- Enzymatic modification of starch -- Fermentation Of Starch -- Effect of germination on starch.
    Abstract: Starch is one of the major components responsible for the structure of final food products. A recent report by Industrial Starch Market predicts the industrial starch market to reach about 106.64 billion by 2022.The major portion of the starch volume will be contributed by conventional sources like maize, wheat and potato. These native starch sources are well capable to meet the industrial requirements. However, modification of starch brings lot of positive changes in functional and structural properties of starch. As compared to their native counterparts, modified starches are gaining a significant market growth due to their enhanced functionalities and applications. Starch: Advances in Modifications, Technologies and Applications provides comprehensive coverage of the most recent advances in the modification techniques, their impact on functionality of starch and potential application food industries. Starch is a vital ingredient for food processing industries and it has been covered thoroughly in different books. However, none of the books currently on the market have covered the most recent advances in modification techniques and their derivatives including the functional, engineering, thermo-pasting, rheological, structural and morphological properties of starch. This text comprehensively covers almost all the starch modifications, reviewing the derivatives of modification techniques and compiling all the changes in properties to provide an understanding and perspective of these innovative applications. From the history of starch production to current chemical and physical modifications, this book offers researchers all the information they need on starch modifications in a single source.
    Type of Medium: Online Resource
    Pages: VIII, 489 p. 75 illus., 47 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031358432
    URL: https://doi.org/10.1007/978-3-031-35843-2
    DOI: 10.1007/978-3-031-35843-2
    DDC: 641.3
    Language: English
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  • 15
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    Online Resource
    Cinnamon: A Medicinal Plant and A Functional Food Systems (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Botany. ; Food Science. ; Food Chemistry. ; Food Studies. ; Plant Science.
    Description / Table of Contents: Aspects morphological, molecular, and biochemical of cinnamon -- The main varieties and producing areas of cinnamon -- The quality evaluation of cinnamon -- Bioactive compounds and extraction methods of cinnamon -- The application of cinnamon as a spice in food -- The antioxidant activity of cinnamon extract and its active components -- The inhibitory effect of cinnamon extract and its active components on bacteria -- The inhibitory effect of cinnamon extract and its active components on fungi -- Inhibition of growth and aflatoxin production by cinnamon -- Effective biocontrol weed with cinnamon oil and extract -- The antiviral effect of cinnamon -- The application potential of cinnamon in the treatment of diabetes -- The application potential of cinnamon in neuroprotection -- The anticancer effect of cinnamon -- Hepatoprotective effect of cinnamon extracts -- Safety evaluation of cinnamon or cinnamon extract.
    Abstract: This work addresses the multiple possibilities for using cinnamon for applications in food science technology and to help in the complimentary treatment and prevention of diseases, with priority given to secondary metabolites produced by this plant. Issues related to the functions of cinnamon and its applications, as well as the biosynthetic pathways of production by plants, are covered in depth. The link between food science and technology and specific medicinal plants has not been explored enough in the current literature, and this text looks to bridge this gap in its extensive coverage of cinnamon. CINNAMON: A Functional Food and Medicinal Plant provides readers with a broad and diverse overview of the importance of secondary metabolites produced by plants and the possibilities for innovative biotechnological approaches that introduce new potential to a wide range of industrial products. The application of cinnamon in products across food science and its numerous health benefits are outlined, including its use as a complimentary medicine for a number of diseases. This book features the main cinnamon varieties and production areas plus quality evaluation and bioactive compound extraction methods. The multiple applications of spices in foods are covered in depth, plus antioxidant activity and inhibitory effects on bacteria and fungi. Beyond its use in foods, readers will find chapters covering the antiviral effects of cinnamon and its use for the treatment and prevention of diabetes and other disorders. Also important is coverage on the safety aspects of cinnamon and its extracts. To date no book has exclusively covered the many uses of cinnamon and cinnamon extracts in food and pharmaceutical applications. This much-needed work provides a fully up to date and extensive overview for researchers to examine the many uses of cinnamon across multiple products and industries. .
    Type of Medium: Online Resource
    Pages: XV, 260 p. 93 illus., 82 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031335051
    Series Statement: Food Bioactive Ingredients,
    URL: https://doi.org/10.1007/978-3-031-33505-1
    DOI: 10.1007/978-3-031-33505-1
    DDC: 641.3
    Language: English
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  • 16
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    Online Resource
    Bioactive Components : A Sustainable System for Good Health and Well-Being (2023)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Food Microbiology. ; Food Safety measures. ; Food Analysis. ; Food security. ; Food Science. ; Food Microbiology. ; Food Safety. ; Food Analysis. ; Food Security.
    Description / Table of Contents: Chapter 1. Introduction on Bioactive Compounds: Sources, Potential and Applications -- Chapter 2. Plant Based Bioactive Components - Phytochemicals: A Review -- Chapter 3. Animal based bioactive components -Zoochemicals: a comprehensive review -- Chapter 4. Marine bioactive components: a sustainable system for good health and well-being -- Chapter 5. Mushroom based bioactive components: sources, applications & sustainability -- Chapter 6. Algal bioactive components – Sources, Health benefits and Sustainability -- Chapter 7. Microbial bioactive components: sources, applications and sustainability -- Chapter 8. Extraction and Characterization of Bioactive Compounds From Different Sources -- Chapter 9. Bioavailability of Bioactive Components and Safety Aspects -- Chapter 10. Regulatory Aspects of Nutraceuticals and Functional Foods in India -- Chapter 11. Good Manufacturing Practices and Safety Issues in Functional Foods and Nutraceuticals -- Chapter 12. Effect of processing on the functional potential of Bioactive components -- Chapter 13. Role of bioactive components in Psychosomatic Disorders -- Chapter 14. Role of Functional Foods in Human health & Disease prevention -- Chapter 15. Functional Foods and Nutraceuticals for Maternal Health -- Chapter 16. Importance of Functional foods in Child Development: A Review -- Chapter 17. Bioactive components having anti-microbial & anti-cancerous properties: a review -- Chapter 18. Role of Functional Foods in Cardiovascular Disease prevention -- Chapter 19. Role of Bioactive Compounds in Hormonal Bio-regulation -- Chapter 20. Bioactive Components for Ocular Health -- Chapter 21. Nutrigenomics research: A review -- Chapter 22. Fortification of Bioactive Components for The Development of Functional Foods -- Chapter 23. Biotechnological tools for extraction, identification, and detection of bioactive compounds -- Chapter 24. Strategy and approaches of Extraction of Natural Bioactive compounds and Secondary metabolites from Plant sources -- Chapter 25. Microencapsulation of Bioactive Components for Applications in Food Industry -- Chapter 26. Innovative and sustainable techniques for the development of functional foods -- Chapter 27. Novel bioactive compounds for enhancing micronutrient bioavailability -- Chapter 28. Microgreens: an Emerging and Sustainable Innovative approach for functional properties -- Chapter 29. Traditional food adjuncts: Sustainable & Healthy option for Functional foods -- Chapter 30. Functional Fermented Foods -- Chapter 31. Extraction and use of bioactive components from underutilized horticultural crops -- Chapter 32. Sustainable Functional food system: Key to Achieve Sustainable Development Goal 3 -- Chapter 33. Non-Thermal processing techniques for the extraction of bioactive components of food -- Chapter 34. Physico-chemical Properties and Antioxidant Potential of Curry Leaf Chutney Powder: A Traditional Functional Food Adjunct.
    Abstract: This book compiles updated information about the role and health benefits of various bioactives in food. Different chapters are contributed by academicians, food scientists, technologists, and medical practitioners. The book addresses both theoretical and applied aspects of bioactive components and provides exhaustive knowledge about bioactive components. It comprises 27 chapters organized into 4 major sections covering topics in food science and technology, functional foods, and nutraceuticals. It provides perspectives for innovation, sources, applications, and sustainability in bioactive component research. The first section starts with introduction of bioactive components consisting of seven different chapters primarily focusing on the bioactive components and their sources with respective health benefits. The second section, comprising five different chapters, deals with different technological trends, regulations, and safety aspects of bioactive components. With eight chapters, the third section covers the role of bioactive components in human health and the role of functional foods in combating various health-related issues. The fourth section reviews functional foods through six chapters that cover the use of bioactive components in various food products. The book will prove useful to advanced food technology graduate and undergraduate students and research scholars, practicing food technologists in food and related industries, entrepreneurs, food-pharma researchers, and other scientists seeking information about smart and sustainable processes as well as information needed to design and develop these processes. .
    Type of Medium: Online Resource
    Pages: XXXI, 609 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789811923661
    URL: https://doi.org/10.1007/978-981-19-2366-1
    DOI: 10.1007/978-981-19-2366-1
    DDC: 641.3
    Language: English
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  • 17
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    Online Resource
    The Role of Natural Antioxidants in Brain Disorders (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Nutrition   . ; Neurosciences. ; Physiology. ; Biochemistry. ; Food Science. ; Nutrition. ; Neuroscience. ; Physiology. ; Biochemistry.
    Description / Table of Contents: An Introduction: Overview of Nervous system and Brain Disorders -- Pathophysiological Mechanisms of Brain Disorders -- Physiological Significance of Oxidative Stress and Anti-oxidative System -- Oxidative Stress as a triggering Mechanism of Various Diseases -- Chief Role of Neuroinflammation and Oxidative Stress in Brain Disorders -- Available Treatment Modules of Brain disorders -- Antioxidants Mitigate Oxidative Stress: A General Overview -- Role of Endogenous and Dietary Antioxidants in Brain Disorders -- Antioxidants as an Adjuncts to Conventional Therapies against Oxidative Stress -- Role of Antioxidants, and Life Style in Managing Brain Disorders Oxidative Stress Biomarkers and Antioxidant Treatments in Brain Diseases -- Clinical use of antioxidants for the treatment of Brain disorders. .
    Abstract: Oxidative stress and neuroinflammation are considered causative factors in various neurological disorders such as Parkinson’s and Alzheimer’s diseases. Antioxidants are chemicals that bind with oxidative species and nullify their effect from causing damage to biological molecules. Endogenous antioxidants are produced by our body, however most of them are obtained from external sources, primarily through diet, called dietary antioxidants. Major sources of antioxidants are brightly colored fruits, vegetables, cereals, legumes, and herbs. Other very effective sources are berries, green tea, and dark chocolate. These compounds have the potential to hinder neurodegeneration, reduce neuronal death and improve memory as well as cognitive functions. Based on the complex nature of antioxidants and oxidative stress, particular antioxidants such as vitamin E, vitamin C or β-carotene are beneficial in protecting cells, organs and tissues against oxidative damage. The Role of Natural Antioxidants in Brain Disorders describes various neuroprotective effects and their physiological phenomenon mediated by antioxidants to maintain and regulate the general health biomarkers against brain disorders. The important role of antioxidants, diet and lifestyle in managing brain disorders is covered, as is their use in conjunction with conventional therapies against oxidative stress. Both exogenous and endogenous antioxidants are explored in full. By focusing on the role of oxidative stress as a triggering mechanism for various brain disorders and the use of antioxidant foods in conjunction with traditional therapies in combating and preventing them, this is a valuable source for researchers in food science, nutrition, health science and physiology.
    Type of Medium: Online Resource
    Pages: VIII, 286 p. 42 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031411885
    Series Statement: Food Bioactive Ingredients,
    URL: https://doi.org/10.1007/978-3-031-41188-5
    DOI: 10.1007/978-3-031-41188-5
    DDC: 641.3
    Language: English
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  • 18
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    Online Resource
    Essentials of Medicinal and Aromatic Crops (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Agriculture. ; Food Science. ; Agriculture.
    Description / Table of Contents: Chapter 1: Tissue Culture of Medicinal Plants -- Chapter 2: Mentha -- Chapter 3: Amla -- Chapter 4: Belladonna --  Chapter 5: Babchi -- Chapter 6: Ashwagandha -- Chapter 7: Cowhage -- Chapter 8: Costus -- Chapter 9: Coleus -- Chapter 10: Cinchona -- Chapter 11: Patchouli -- Chapter 12: Black pepper -- Chapter 13: Wild Marigold -- Chapter 14: Vanilla -- Chapter 15: Tuberose -- Chapter 16: Thyme -- Chapter 17: Onion -- Chapter 18: Garlic -- Chapter 19: Fennel -- Chapter 20: Henbane -- Chapter 21: Holy Thistle -- Chapter 22: Guggul -- Chapter 23: Glory Lily -- Chapter 24: Aniseed -- Chapter 25: Sacred Basil --  Chapter 26: Khus -- Chapter 27: Isabgol -- Chapter 28: Kalonji -- Chapter 29: Licorice -- Chapter 30: Brahmi -- Chapter 31: Buckwheat -- Chapter 32: Tianma -- Chapter 33: Chili pepper -- Chapter 34: Kewda -- Chapter 35: Jasmine -- Chapter 36: Opium poppy -- Chapter 37: Lavender -- Chapter 38: Tulsi -- Chapter 39: Chamomile -- Chapter 40: Bhumyamalaki -- Chapter 41: Moringa -- Chapter 42: Saffron -- Chapter 43: Barbados -- Chapter 44:Tea -- Chapter 45: Celery -- Chapter 46: Dioscorea.
    Abstract: Medicinal and aromatic crops (MACs) are high-value crops since the natural products obtained from them are low-volume high-value commodities that have numerous applications in various sectors such as the food, beverage, food supplement, flavor and fragrance, perfumery and cosmetics, pharmaceutical and aromatherapy industries. In addition, the plant biomass is used in the production of teas and medical applications in traditional and also modern medicines. MACs are important mainly because they contain plant secondary metabolites such as essential oils, alkaloids, glygosides, saponins, tannins, vitamins and other bioactives. Plant secondary metabolites are differentiated from plant primary metabolites of photosynthesis and respiration since they are directly involved in growth and development of plants. Some MACs are used as spices and culinary herbs since they contain mainly essential oils, and are used as tonic to the digestive system, appetite modification and other systems and may facilitate nutrient uptake and utilization from various foods. A significant amount of MACs and their natural products have also demonstrated antimicrobial, antifungal and bactericidal activity and significant antioxidant capacity. In the past, MACs and their natural products have been used as a source for various medicines, in food and beverage production and in aroma products. Essentials of Medicinal and Aromatic Crops summarizes the current knowledge on medicinal and aromatic crops, including the agronomical practices of important MACs and their products, their beneficial effects and utilization of MAP and their products. The chapters provide a comprehensive guide to the most important and used medicinal and aromatic crops and their use in functional foods, nutraceuticals and as bioactives against various ailments, providing researchers, teachers, chemists, food scientists, agronomists and agroecologists in academia, industry and government a fully up to date singular source on this important topic. .
    Type of Medium: Online Resource
    Pages: XIV, 1227 p. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031354038
    URL: https://doi.org/10.1007/978-3-031-35403-8
    DOI: 10.1007/978-3-031-35403-8
    DDC: 641.3
    Language: English
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  • 19
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    Online Resource
    Fig (Ficus carica): Production, Processing, and Properties (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Agriculture. ; Botany. ; Food Analysis. ; Chemistry. ; Food Science. ; Agriculture. ; Plant Science. ; Food Chemistry.
    Description / Table of Contents: Introduction to Fig (Ficus carica): Production, Processing, and Properties -- Section 1. Fig (Ficus carica): Cultivation, species, and cultivars -- Figs in Morocco: Diversity patterns, valorization pathways and chain value resilience -- Fig tree genome and diversity -- Genetic diversity of fig varieties -- Bud structure and evolution -- Phenotypic variability of fig (Ficus carica) -- Morpho-chemical Characteristics Useful in the Identification of Fig (Ficus carica L.) Germplasm -- Agronomic strategies for fig cultivation in a temperate-humid climate zone -- Cultivars and agricultural practices of fig (Ficus carica) -- Physiological behaviour of fig tree (Ficus carica L.) under different climatic conditions -- Fig (Ficus carica) production and yield -- Defense mechanism of fig (Ficus carica) against biotic stresses: An advanced role model under Moraceae -- Section 2: Fig (Ficus carica): Chemistry, functionality and health-promoting properties -- Chemistry and nutritional value of fresh and dried fig (Ficus carica) -- Fig seeds: source of value-added oil within the scope of circular economy -- Fig (Ficus carica) leaves: composition and functional properties -- Fig (Ficus carica) oil -- Composition and functional properties of fig (Ficus carica) phenolics -- Phenolic compounds of Fresh and dried fig: Characterization and health effects -- Ficus carica L. as a source of natural bioactive flavonoids -- Fig (Ficus carica) minerals -- Bioactive compounds of fig (Ficus carica) -- Fig volatiles -- Fig Enzymes: Characterization, Biological Roles, and Applications -- Preventive roles of phytochemicals from Ficus carica in Diabetes and its secondary complications -- Composition and health-promoting effects of fig (Ficus carica) extracts -- Genotoxic and antimutagenic activity of Ficus carica extracts -- Composition and biological activities of Ficus carica latex -- Extraction and analysis of polyphenolic compounds in Ficus carica L. -- Section 3: Fig (Ficus carica): Technology, processing, and applications -- Fig drying technologies -- Chemistry and functionality of processed fig -- Fig Syrup as a natural sugar substitute -- Fig shelf life -- Use of proteolytic activity of Ficus carica in milk coagulation.
    Abstract: This book creates a multidisciplinary forum of discussion on Ficus carica with particular emphasis on its horticulture, post-harvest, marketability, phytochemistry, extraction protocols, biochemistry, nutritional value, functionality, health-promoting properties, ethnomedicinal applications, technology and processing. The impact of traditional and innovative processing on the recovery of high-added value compounds from Ficus carica byproducts is extensively reported. Also, the text discusses the potential applications of Ficus carica in food, cosmetics, and pharmaceutical products. Fig (Ficus carica): Production, Processing, and Properties illustrates a diversity of developments in food science and horticultural research including: Production, processing, chemistry, and functional properties of Ficus carica. Ficus carica phytochemicals and its health-promoting effects. Food, non-food and technological applications of Ficus carica. Recent research focuses on studying the bioactive compounds and therapeutic traits and investigating the mode of action and toxicological impacts of medical plant extracts and bioactive phytochemicals. Ficus carica is of significant importance due to its widespread food, industrial and medicinal applications. Although Ficus carica products are already commercially available in the international market, it is hard to find a reference work covering the production, processing, chemistry and properties of Ficus carica. This book will be the first publication focusing specifically on this important topic.
    Type of Medium: Online Resource
    Pages: XV, 817 p. 136 illus., 110 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031164934
    URL: https://doi.org/10.1007/978-3-031-16493-4
    DOI: 10.1007/978-3-031-16493-4
    DDC: 641.3
    Language: English
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  • 20
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    Online Resource
    Designing Gluten Free Bakery and Pasta Products (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Food Safety measures. ; Nutrition   . ; Food Science. ; Food Chemistry. ; Food Analysis. ; Food Safety. ; Nutrition.
    Description / Table of Contents: Everything it must be known about the relation of gluten to human health -- Raw materials. Traditional and non-conventional cereals, pseudo-cereals, oilseeds and legumes -- Non-cereals starch resources -- Use of additives in gluten-free formulations -- Fermented gluten-free baked goods -- Gluten free non-fermented bakery -- Gluten free edible films, coatings, and toppings -- Gluten free pasta production and formulation design -- Sensory analysis tools in developing gluten-free bakery and pasta products and their quality control -- Regulation and labelling. Methods of analysis for the determination of gluten in foods.
    Abstract: The ingestion of gluten in the human diet can lead to gastrointestinal disorders such as celiac disease, allergy to wheat and non-celiac gluten sensitivity. Currently the best treatment is the strict adherence to a diet without sources of prolamins and gliadins (wheat), secalin (rye) and hordein (barley). Several studies have revealed that a gluten-free diet may lead to nutrient deficiencies. Therefore, the formulation of gluten-free foods, particularly those related to cereals, is a major challenge. A great effort has been put into improved technological and nutritional aspects of gluten-free cereal products, as evidenced by the large amount of research published in journal articles. Thus far there has been no compilation of this up-to-date research which would lead to better implementation of healthy gluten-free products. Designing Gluten Free Bakery and Pasta Products provides a tool for designing gluten-free bakery and pasta products taking into account the most up-to-date advances and knowledge of gluten-related diseases, extensively covering both traditional and non-traditional gluten-free raw materials and bakery and pasta processes. This book will be particularly useful for food scientists and technologists developing gluten-free bakery and pasta products, plus physicians and nutritionists working with patients with gluten related diseases. .
    Type of Medium: Online Resource
    Pages: X, 391 p. 40 illus., 25 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031283444
    URL: https://doi.org/10.1007/978-3-031-28344-4
    DOI: 10.1007/978-3-031-28344-4
    DDC: 641.3
    Language: English
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  • 21
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    Online Resource
    Cardamom (Elettaria cardamomum): Production, Processing and Properties (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Science.
    Description / Table of Contents: Introduction to Cardamom (Elettaria cardamomum): Production, Processing, and Properties -- Section 1. Cardamom: Cultivation, species, and cultivars -- Cultivation and agricultural practices of cardamom -- Cardamom botany, cultivars, and genetic diversity -- Plant morphological traits of cardamom -- Viral Diseases of Cardamom -- Cardamom wild genotypes -- Section 2. Cardamom: Chemistry, functionality and health-promoting properties -- Composition and functional properties of cardamom seeds -- Composition and functional properties of cardamom essential oil -- Composition and functional properties of cardamom fixed oil -- Health aspects of true cardamom (Elettaria cardamomum): clinical evidence and proposed mechanism -- Health-promoting effects of cardamom -- Composition and functional properties of cardamom leaves -- Chemistry and functionality of black cardamom (Amomum subulatum) -- Section 3. Cardamom: Technology, processing, and applications -- Effect of processing on cardamom composition and properties -- Cardamom-based beverages -- Cardamom-based phytosomes -- Cardamom Safety -- Cardamom in food applications -- Encapsulation of cardamom extract -- Cardamom oleoresin -- Non-food applications of cardamom. .
    Abstract: Cardamom [Elettaria cardamomum (L.) Maton is recognized for its unique taste and aroma. As the third most expensive spice after saffron and vanilla, Cardamom has been used as a spice and flavoring ingredient in food and is rich in bioactive constituents including minerals, carbohydrates, proteins, lipids, essential oils, terpenoids, flavonoids and carotenoids. Cardamom essential oil (CEO) and other bioactive compounds accumulated in cardamom capsules contribute to their characteristic aroma and utility as a novel food and nutraceutical. CEO from capsules possesses monoterpene constituents such as α-terpineol, 1,8-cineole, α-pinene, linalyl acetate, linalool, and nerolidol as well as the ester of α-terpinyl acetate. Flavonoids, anthocyanins, terpenoids, alkaloids, and other cardamom phenolics have shown high MIC values against Campylobacter species and reduced Bacillus subtilis spore. CEO loses its flavor rapidly upon storing under a normal environment. The change in the aroma or flavor could also cause changes in the constituents of its phytochemicals. Cardamom (Elettaria cardamomum): Production, Processing & Properties aims to create a multidisciplinary forum of discussion on E. cardamomum, emphasizing its botany, ethnobotanical, cultivation, horticultural practices, post-harvest, marketability, phytochemistry, extraction protocols, biochemistry, nutritional value, functionality, ethnomedicinal applications and and processing specifics. The book discusses the botanical distribution, phytochemical constituents, food applications and biological activities of cardamom capsule extracts and essential oil. Also, the text discusses the potential applications of E. cardamomum in food, cosmetics and pharmaceutical products. This book is the first of its kind, a full research work dedicated specifically to cardamom applications and benefits that will be of value for researchers from multiple fields. .
    Type of Medium: Online Resource
    Pages: XIV, 307 p. 85 illus., 42 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031354267
    URL: https://doi.org/10.1007/978-3-031-35426-7
    DOI: 10.1007/978-3-031-35426-7
    DDC: 641.3
    Language: English
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  • 22
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    Online Resource
    Advances in Plant Sprouts : Phytochemistry and Biofunctionalities (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food security. ; Food Analysis. ; Chemistry. ; Food Microbiology. ; Food Science. ; Food Security. ; Food Chemistry. ; Food Microbiology.
    Description / Table of Contents: General over view of composition, use in human nutrition, process of sprouting, change in composition during sprouting, parameters affecting nutritional quality during sprouting, benefits of sprouts, nutritional value and food safety issues of cereal/pseudo cereal sprouts -- Barley sprouts -- Buckwheat sprouts -- Brown rice sprouts -- Amaranth and Quinoa sprouts -- Kamut and Oat sprouts -- Sprouted Legumes: Biochemical Changes, Nutritional Impacts and Food Safety Concerns -- Kidney Bean and Lentil Sprouts -- Clover and Alfalfa sprouts -- Pea, Chickpea and Black-eyed pea sprouts -- Mung bean and Adzuki bean sprouts -- Soybean sprouts -- An overview of Brassica Sprouts -- Broccoli and Cress sprouts -- Cabbage & Red cabbage sprouts -- Radish sprouts and Mustard green sprouts -- General over view of composition, use in human nutrition, process of sprouting, change in composition during sprouting, parameters affecting nutritional quality during sprouting, benefits of sprouts, nutritional value and food safety issues of allium sprouts -- Onion sprouts -- Garlic & Leek sprouts.
    Abstract: The demand for plant foods in all global markets has been increasing along with awareness of greenhouse gases generated from animal farming, expanded sentiments against animal slaughtering and common perception of the health benefits of plant food products. Accordingly, more attention has been placed on green processing of plant foods for the optimization of their nutritional and health benefits. Sprouted vegetable products have been studied and reported in many scientific investigations to qualitatively improve the phytochemistry, enhance the nutritional profile and improve the biological functionality potentials of such vegetables beyond their initial natural states. Vegetable sprouts have been reported to possess aspects that make them serviceable for the management of metabolic syndrome disorders such as diabetes, hypertension, cancer and other health issues related to cellular oxidation of body cells, and antimicrobial bioactive components have been isolated from vegetable sprouts. Advances in Plant Sprouts: Phytochemistry and Biofunctionalities provides a singular source on recent advances in studies about the dietetic and nutraceutical potencies of vegetable sprouts and increases awareness on the possibility of processing plant foods to make them more nutritionally beneficial. Green production is another important aspect of this text since plant foods processed by sprouting are free of agrochemicals, consume less energy and utilize less manpower, making them easy to produce and environmentally friendly as well. Consumption and production of sprouted vegetables has been increasing in recent years, and this text covers the production and nutritional aspects of all the major sprout groups. .
    Type of Medium: Online Resource
    Pages: VIII, 441 p. 41 illus., 37 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031409165
    URL: https://doi.org/10.1007/978-3-031-40916-5
    DOI: 10.1007/978-3-031-40916-5
    DDC: 641.3
    Language: English
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  • 23
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    Online Resource
    Emerging Solutions in Sustainable Food and Nutrition Security (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food security. ; Food Safety measures. ; Food Science. ; Food Security. ; Food Safety.
    Description / Table of Contents: Chapter 1: Brief account on the history and conceptual evolution of nutrition security: Past, Present and Future -- Part I: Traditional Foods and Biodiversity to Achieve Nutrition Security -- chapter 2: Traditional Foods and Foods with a Tradition: it’s not the same -- Chapter 3: Traditional foods and associated Indigenous Knowledge Systems and its role in nutrition security in Mongolia -- Chapter 4: Current status of edible insects in the context of dietary transition in Western French Africa: A case study from Benin -- Chapter 5: The decline of Agrobiodiversity: the process of crop improvement, consequent homogenization, and aftermath -- Chapter 6: Aquaculture: Contributions to Global Food Security -- Part II: Environmental Concern and Food Safety -- Chapter 7: Carbon Sequestration in Agroforestry and Horticulture Based Farming Systems: Mitigating climate change and advancing food and nutrition security -- Chapter 8: Pesticide residue and food safety: Retrospection and prospects -- Part III: Biotechnological Advancement and Sustainable Nutrition Security -- Chapter 9: Plant breeding strategies and methods for Food Security: Review on the Technology -- Chapter 10: Crop Breeding and Biotechnological Advances towards Nutrition and Environment Security -- Part IV: Micronutrient Concern -- Chapter 11: The Micronutrient Zinc in Human Health and Disease -- Part V: Functional Foods -- Chapter 13: Functional food in promoting health: Global perspective -- Chapter 14: Medicinal properties of traditional foods and associated indigenous knowledge system: A case study of the Himalayan region, India -- Chapter 15: Ayurveda and Traditional foods to supplement nutrition in India.
    Abstract: Given the uncertainties in future food and nutrition security due to climate change compounded with an increasing global population, sustainable development is essential for the survival of much of the world's population. Besides the conceptual evolution of food and nutrition security, exploration of new scientific areas aids in reshaping our knowledge of nutritional requirements, and innovation of novel technologies can be utilized to tackle production and security issues in sustainable ways. Emerging Solutions in Sustainable Food and Nutrition Security provides comprehensive and up-to-date coverage of the current problems and issues, emerging ideas, and pragmatic solutions in sustainable nutrition. The book is designed to promote an understanding of the fundamentals and changing landscapes of food systems, nutrition, and environmental sustainability. Emerging issues such as the growing importance of traditional foods in improving nutrition security, the exploration of biodiversity to promote food diversity, the sustainable management of current agroecosystems, the progress made in utilizing biotechnology to enhance crop production, the utilization of bio-fortification and food fortification as means of nutritional management, the latest research advancements in mineral research, and the functional foods are comprehensively addressed. For researchers seeking a deeper insight into sustainable nutrition security and the current technical developments, these chapters cover current technologies across the four pillars of food security, food availability, food accessibility, food utilization, and food stability, and provide a platform for critical scientific thinking in the field of food security, safety, and environmental sustainability in conjunction with Sustainable Development Goals such as Zero Hunger and Climate Action.
    Type of Medium: Online Resource
    Pages: X, 399 p. 49 illus., 36 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031409080
    URL: https://doi.org/10.1007/978-3-031-40908-0
    DOI: 10.1007/978-3-031-40908-0
    DDC: 641.3
    Language: English
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  • 24
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    Online Resource
    Guidelines for Laboratory Quality Managers (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Chemistry, Organic. ; Food Science. ; Food Chemistry. ; Organic Chemistry.
    Description / Table of Contents: Laboratory management and ISO 17025:2017 -- Essential for Quality management in testing laboratories -- Preparing for analysis: the analytical method -- Statistics for the Quality Control Laboratory -- Uncertainty measurement -- Control Charts and Process capability -- Risk Management.
    Abstract: This useful and extensive set of guidelines is designed to assist food control laboratories in gainingaccreditation from an internationally recognized external body, providing all of the necessary information and practices in an easy-to-read, step-by-step fashion. Authored by an experienced consultant for laboratory accreditation in many different countries, with this text food control lab owners now have all of the up-to-date information they need to gain accreditation in a single source. Guidelines for Laboratory Quality Managers covers the essentials for quality management in the food control laboratory, from testing processes to current quality management systems. The ISO standards for accreditation are extensively explored, including managerial requirements,organizational aspects, complaint handling procedures, internal audits, and sampling. An entire section is dedicated to the implementation of managerial and technical requirements from quality control to program monitoring and evaluation. Analysis selection, preparation, and validation is covered extensively, and an entire section is dedicated to basic statistics from data presentation todistribution. Each section comes with helpful tips for lab managers plus definitions and terms. Comprehensive, easy-to-use and up-to-date, Guidelines for Laboratory Quality Managers isthe guide for accreditation for food control laboratories. .
    Type of Medium: Online Resource
    Pages: XV, 160 p. 34 illus., 29 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031117244
    Series Statement: Integrating Food Science and Engineering Knowledge Into the Food Chain, 14
    URL: https://doi.org/10.1007/978-3-031-11724-4
    DOI: 10.1007/978-3-031-11724-4
    DDC: 641.3
    Language: English
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  • 25
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    Online Resource
    Mechanical Damage in Fresh Horticultural Produce : Measurement, Analysis and Control (2023)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Agricultural biotechnology. ; Food Analysis. ; Food security. ; Food Science. ; Agricultural Biotechnology. ; Food Analysis. ; Food Engineering. ; Food Security.
    Description / Table of Contents: Chapter 1. Mechanical damage of fresh produce – an overview -- Chapter 2. Factors affecting bruise damage susceptibility of fresh produce -- Chapter 3. Imaging Techniques for Fresh Produce Damage Detection -- Chapter 4. Hyperspectral imaging techniques for quality assessment in fresh horticultural produce and prospects for measurement of mechanical damage -- Chapter 5. Hyperspectral imaging and related machine learning for postharvest bruise damage detection and analysis of fresh food produce -- Chapter 6. Bruise damage susceptibility of pome fruit -- Chapter 7. Mechanical Damage in Fresh Stone Fruits: Measurement and Analysis -- Chapter 8. Bruise damage susceptibility of pomegranates -- Chapter 9. Bruise damage susceptibility of tomato -- Chapter 10. BRUISING OF AVOCADO (PERSEA AMERICANA M.) FRUIT -- Chapter 11. Bruise Damage Susceptibility and Assessment of Guava -- Chapter 12. Bruise damage susceptibility of blueberry and strawberry -- Chapter 13. Bruise damage susceptibility of table olive -- Chapter 14. Bruise damage susceptibility of banana -- Chapter 15. Impact of packaging on bruise damage of fresh produce -- Chapter 16. Importance of bruise assessment and control in fresh produce industry.
    Abstract: This book includes the impact, compression, vibration studies, and destructive and nondestructive techniques for bruise measurement. It is essential to detect bruises in the early stages of their formation and conduct a quantitative analysis of the degree of bruising, to ensure the accurate grading of bruised fruits and vegetables and reduce unnecessary economic losses. Bruise damage occurring between the point of harvest and consumption contributes the most to the decrease in fruit quality, reducing the market value and ultimately leading to significant reductions in potential revenue. SDG 12.3 aims to “by 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses.” This book presents recent technological developments in bruise measurement, detection, and analysis of fresh horticultural produce. Given the rising demand for rapid and accurate methods of quality measurement in the horticultural produce industry, this book covers destructive and nondestructive techniques for bruise measurement. Selected applications of different nondestructive methods for various fresh produce commodities are also included. This book will interest graduate and undergraduate students, researchers, academics and engineers working in different aspects of the mechanical damage affected by postharvest handling practices, professionals working in the governments, and other authorities related to fresh horticultural produce quality, regulations, and safety. .
    Type of Medium: Online Resource
    Pages: XV, 350 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789819970964
    URL: https://doi.org/10.1007/978-981-99-7096-4
    DOI: 10.1007/978-981-99-7096-4
    DDC: 641.3
    Language: English
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  • 26
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    Online Resource
    Green Protein Processing Technologies from Plants : Novel Extraction and Purification Methods for Product Development (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Biotechnology. ; Proteins . ; Nutrition   . ; Botany. ; Food Science. ; Biotechnology. ; Protein Biochemistry. ; Nutrition. ; Plant Science.
    Description / Table of Contents: Chapter 1. Alkaline Extraction–Isoelectric Precipitation of Plant Proteins -- Chapter 2. Air Classification of Plant Proteins -- Chapter 3. Barometric Membrane Technologies for Plant Protein Purification -- Chapter 4. Electro-Activation as Emerging Technology for Proteins Extraction from Plant Materials: Theory and Applications -- Chapter 5. Emerging Solvent Extraction Technologies for Plant Protein Extraction: Aqueous Two-Phase Extraction; Deep Eutectic Solvent; Subcritical Water Extraction -- Chapter 6. Enzyme-Assisted Extraction of Plant Proteins -- Chapter 7. High Pressure for Plant Protein Extraction -- Chapter 8. High Voltage Electrical Treatments as an Eco-Efficient Approach for Plant Proteins Processing -- Chapter 9. Microwave-Assisted Extraction of Plant Proteins -- Chapter 10. Micellar Precipitation and Reverse Micelle Extraction of Plant Proteins -- Chapter 11. Application of Ultrasound Technology in Plant-Based Proteins: Improving Extraction, Physicochemical, Functional, and Nutritional Properties -- Chapter 12. Impact of Green Extraction Technologies on Plant Protein Content and Quality -- Chapter 13. Effects of Extraction Technologies on the Functionalities and Applications of Plant Proteins.
    Abstract: This edited book provides the first comprehensive overview on conventional and emerging processing technologies for the extraction and purification of proteins and/or peptides from plant sources with a special focus on subsequent product development. The book opens with an introduction to the most conventional processing technologies used in industry today: the alkaline extraction followed by isoelectric precipitation, and air classification. The book also focusses on novel extraction and purification technologies, covering the most recent green emerging technologies based on enzymatic processes, solvents, high-pressure processing, barometric membrane technologies, and microwave-assisted extraction, among others. The final chapters bridge the gap between the presented methods and product development and highlight how these technologies can alter protein functionality and nutritional quality of the extracted protein, and thereby, impact human health. In the context of rising consumer interest in foods from plant-protein ingredients and the United Nations targets for Sustainable Development Goal 12 on ‘Responsible Consumption and Production’, this book will provide an indispensable resource for students, engineers and researchers in academia and industry, working in the area of food science, food technology and plant-based product development.
    Type of Medium: Online Resource
    Pages: XV, 354 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031169687
    URL: https://doi.org/10.1007/978-3-031-16968-7
    DOI: 10.1007/978-3-031-16968-7
    DDC: 641.3
    Language: English
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  • 27
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    Online Resource
    Natural Additives in Foods (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Food Microbiology. ; Food Science. ; Food Chemistry. ; Food Microbiology. ; Food Analysis. ; Food Studies.
    Description / Table of Contents: Food Additives: Importance, Classification, and Adverse Reactions in Humans. -- Natural Antioxidants -- Natural Antimicrobials -- Natural Colorants -- Natural Sweeteners -- Vegetal and Microbial Sources of Natural Additives and their Food Applications -- Utilization of Saccharomyces cerevisiae as a Source of Natural Food Additives -- Preservation of Natural Food Additives -- Effect of Thermal Treatments on the Properties of Natural Food Additives -- Effect of Nonthermal Treatments on the Properties of Natural Food Additives -- Toxicological Aspects of Natural Food Additives -- Consumer Attitudes Toward Natural Food Additives -- Regulation of Natural Food Additives.
    Abstract: Additives have been used in the food sector for centuries, aiming to maintain or improve food quality in terms of freshness, appearance, texture and taste. Most food additives are synthetic chemical compounds classified as antioxidants, antimicrobials, colorants and sweeteners. In the last decades, several synthetic food additives have been correlated with adverse reactions in humans, which has caused the safety of synthetic food additives to be reviewed and discussed by international organizations. At the same time, there is increasing consumer demand for more natural and environmentally friendly food products and additives. Therefore, synthetic food additives have been replaced with natural food additives. Although the use of natural additives is a hot topic in food science, to date no book has systematically reviewed the application of natural additives in food products. Natural additives in foods presents an exhaustive analysis of the most recent advances in the application of natural additives in the food sector. Covering natural antioxidants, antimicrobials, colorants and sweeteners, this text also focuses on unconventional sources of natural additives, valorization and toxicological aspects, consumer attitudes and regulatory aspects. The main applications of natural antioxidants are fully covered, including polyphenols, ascorbic acid, carotenoids, tocopherols and proteins. Natural antimicrobial applications from polyphenols and essential oils to poly-L-Lysine are analyzed, as are natural colorants like anthocyanins, annatto, betalains and paprika. The encapsulation, trapping, and adsorption of natural additives are studied, and consumer perceptions and preferences are major focuses. Researchers will find up-to-date regulatory specifics for the United States and European Union. For any researcher in need of an expansive single source containing all relevant and updated information for the use of natural additives in foods, this book is a much needed addition to the field. .
    Type of Medium: Online Resource
    Pages: XIX, 374 p. 10 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031173462
    URL: https://doi.org/10.1007/978-3-031-17346-2
    DOI: 10.1007/978-3-031-17346-2
    DDC: 641.3
    Language: English
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  • 28
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    Online Resource
    Sustainable Food Innovation (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Sustainability. ; Consumer behavior. ; Food Science. ; Food Engineering. ; Food Chemistry. ; Sustainability. ; Consumer Behavior .
    Description / Table of Contents: 1. Introduction: Sustainability and Foods- 2. Carbohydrates for Energy -- 3. Carbohydrates for Fibre -- 4. Protein -- 5. Lipids -- 6. Minerals -- 7. Water Soluble Vitamins -- 8. Fat Soluble Vitamins -- 9. Bioactives compounds from food and their applications in the treatment of Type 2 Diabetes -- 10. Understanding New Foods: Alternative Protein Sources -- 11. Understanding New Foods: Upcycling -- 12. Understanding New Foods: Development of Next Generation of Food Processing, Packaging, and Ingredients Technologies for Clean-Label Foods -- 13. Understanding New Foods: Water Quality.
    Abstract: This text offers a holistic approach to the two topics of the highest interest in the current and future food industry: sustainability and nutrition. The current knowledge is narrow and specific to individual topics focusing on either one nutrient or one discipline. Food is part of a wide circle of disciplines: nutrition, technology, sensory, environmental aspects, psychology, economy, culture and society. In the recent years, the sales of innovative foods such as meatless burgers, allergen-free products and personalized nutrition have skyrocketed. Sustainable Food Innovation presents the big picture on each nutrient: industrial and natural sources (ingredients, food products), consumer acceptability (price, sensory quality) and nutritional properties (quantity and quality) with each chapter focusing on a specific essential nutrient. Further chapters illustrate the role of other elements of interest such as bioactive. In addition, experimental data is added to enrich the book. Online discussions on current food trends are analyzed and presented to the reader in the effort to understand consumers’ psychology. This will be the first publication to combine literature review and research data and the first to offer a comprehensive discussion on sustainable food innovation. The ultimate goal is to educate consumers and experts, providing technical and socioeconomic knowledge in a multidisciplinary context. Ultimately, informed technologists will develop healthier, sustainable food products and informed consumers will make informed decisions on nutrition and food choices.
    Type of Medium: Online Resource
    Pages: XVI, 182 p. 32 illus., 29 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031123580
    Series Statement: Sustainable Development Goals Series,
    URL: https://doi.org/10.1007/978-3-031-12358-0
    DOI: 10.1007/978-3-031-12358-0
    DDC: 641.3
    Language: English
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  • 29
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    Online Resource
    Image Based Computing for Food and Health Analytics: Requirements, Challenges, Solutions and Practices : IBCFHA (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Biomedical engineering. ; Medical informatics. ; Artificial intelligence. ; Application software. ; Food Science. ; Food Engineering. ; Medical and Health Technologies. ; Health Informatics. ; Artificial Intelligence. ; Computer and Information Systems Applications.
    Description / Table of Contents: 1. Food Computing Research opportunities using AI and M -- Estimating the Risk of Diabetes Using Association Rule Mining Based on Clustering -- Digital Twins for Food Nutrition and Health Based on Cloud Communication -- Smart Healthcare Systems: An IoT with Fog Computing based Solution for Healthcare,- An Intelligent and Secure Real-time Environment Monitoring System for healthcare using IoT and Cloud Computing with the Mobile Application Support -- Efficient BREV Ensemble Framework: A Case Study of Breast Cancer Prediction,- Current and Future Trends of Cloud-based solutions for Healthcare,- Secure Authentication in IoT based healthcare management environment using integrated Fog computing enabled blockchain system -- SENTIMENT ANALYSIS OF COVID-19 TWEETS USING VOTING ENSEMBLE-BASED MODEL -- Cloud and machine learning based solutions for healthcare and preventio -- Interoperable Cloud-Fog architecture in IoT-enabled Health Sector -- COVID-19 Wireless Self-Assessment Software for Rural Areas in Nigeria -- Efficient Fog-to-Cloud Internet-of-Medical-Things System.
    Abstract: Image Based Computing for Food and Health Analytics covers the current status of food image analysis and presents computer vision and image processing based solutions to enhance and improve the accuracy of current measurements of dietary intake. Many solutions are presented to improve the accuracy of assessment by analyzing health images, data and food industry based images captured by mobile devices. Key technique innovations based on Artificial Intelligence and deep learning-based food image recognition algorithms are also discussed.
    Type of Medium: Online Resource
    Pages: VIII, 246 p. 70 illus., 61 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031229596
    URL: https://doi.org/10.1007/978-3-031-22959-6
    DOI: 10.1007/978-3-031-22959-6
    DDC: 641.3
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    Online Resource
    Digital Agriculture for Food Security and Sustainable Development of the Agro-Industrial Complex (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Agriculture. ; Food security. ; Food Science. ; Agriculture. ; Food Security.
    Description / Table of Contents: Part 1. Economic, Legal, and Technological Support of Quality Management and Sustainable Development in the Digital Agro-Industrial Complex -- Sustainable Development of Agro-industrial Complex and Food Security through Digital Agriculture: Contribution of Robots, Big Data, and AI -- State and Development of Cotton Production in Kyrgyzstan -- Model Lawmaking as a Condition for Stable Development of Beekeeping Activities in CIS Countries -- Algorithms and Tools of Digital Marketing for the Sustainable Development of Agricultural Tourism Businesses -- Digitalization as a Factor in Improving the Efficiency of Agricultural Production and Living Standards of the Rural Population in Russia -- Improvement of the Grain Quality Assessment System in context of the North Kazakhstan Region -- Agricultural Organizations as the Basis of the Production Segment of Sustainable Development of Social, Ecological, and Economic Systems -- Improvement of Agricultural Policy of Kazakhstan in Improving the Use of Labor Potential of Rural Areas -- Transformation of Purchasing Behavior in Choosing Meat and Meat Products as an Important Aspect in the Development of the AIC -- Part 2. Russian and International Agricultural Policies for Food Security -- Assessment of the Effectiveness of Dairy Farming -- The Role of Agricultural Protectionism in National Food Security.[ Some Aspects of Food Security in the Kyrgyz Republic -- Monitoring in the Agricultural Sector, Economic Indicators of the Agricultural Sector in Cyprus -- Foreign Economic Relations of the European Union Countries and Their Assessment in the Context of Implementing the New Common Agricultural Policy -- Development of Agricultural Cooperation as the Basis for Digitalization of the Agricultural Sector of the Kyrgyz Republic -- The Role and Place of Russia in the World Market of Meat and Meat Products -- Changes in Global Production and Trade of Major Tropical Fruits -- Factors and Trends in the Development of International Trade in Fruit and Berry Products.
    Abstract: The role of agriculture in the provision of food security and the implementation of sustainable development goals (SDGs) is paramount. For example, agriculture plays a significant role in the adaptation to climate change to support SDG-13. Other roles consist of the provision of responsible employment for agricultural personnel within SDG-8 and the unique ability of agriculture to improve environmental conditions based on the regenerative management of natural resources to support SDG-12. Also, agriculture is associated with sustainable development of rural areas to support SDG-11. Digital Agriculture for Food Security and Sustainable Development of the Agro-Industrial Complex is intended to show the strong interrelation of the sustainable developmental goals in modern agriculture and the need for their implementation no matter how complex or involved. The book elaborates on the concept of digital agriculture for food security and sustainable development of the agro-industrial complex and the systemically important role of digitalisation in the SDG-9 sustainable development of modern agriculture. The book is made up of five sections, with the first exploring topical issues of food security and the contribution of digital agriculture in addressing them through the sustainable development of the agro-industrial complex. The second section presents a detailed study in the provision of food security and sustainable development. A third section discusses the provision of food security and sustainable development based on digital agriculture in Central Asia while section four looks forward to new opportunities for the development of digital agriculture based on advanced technologies of Industry 4.0. An important final section presents action-oriented solutions and frameworks for the development of digital agriculture based on advanced technologies.
    Type of Medium: Online Resource
    Pages: XIII, 167 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031279119
    URL: https://doi.org/10.1007/978-3-031-27911-9
    DOI: 10.1007/978-3-031-27911-9
    DDC: 641.3
    Language: English
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    Halal and Kosher Food : Integration of Quality and Safety for Global Market Trends (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Safety measures. ; Food security. ; Food Microbiology. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Safety. ; Food Security. ; Food Microbiology. ; Food Chemistry.
    Description / Table of Contents: The importance of halal food and its legality in both Islamic and non-Islamic communities around the world -- Dilemma and Concepts of Halal-Safe Food -- Metrology's Importance and Application in the Halal Food Assurance System -- Concept and Significance of the Halal Traceability System -- Kosher and halal food dissimilarities and challenges in accessing international markets -- One Health- new approach towards halal food safety -- Laboratory Methods for authenticating conformity of Halal Foods -- Models for risk analysis applicable to Halal food products -- Halal and kosher slaughter procedures in livestock and poultry -- The origins, usage, and production methods of halal and kosher gelatin -- Fraud on Halal food: principles, quality challenges, and safety concerns -- Standards and their application to the production, manufacture, and storage of halal food -- Fermentation techniques used to enhance the quality of halal food products -- Principles and techniques of sensory evaluation for assessing the quality of halal foods -- Good practices: Conception and implementation through the Halal food supply chain -- Contamination of Halal Beef Carcasses by Bacteria Grow or Survive During Cold Storage -- Inherent and extrinsic factors related to the shelf life of halal food stuff -- Impact of fluctuating storage temperatures on the sensory and microbiological quality of halal beef products -- Food additives and their applications in the production of halal and kosher foods -- The origin of enzymes and their applications in the production of specific halal products -- Pesticides Maximum Residues Levels (MRLs) in Halal Food -- The prevalence of microorganisms and their impact on the wholesomeness of particular Nile fish and fish products -- Significant risk of Shiga toxin-producing E. coli in certain halal foods -- Antimicrobial resistance: Challenges and Incidence in Various Halal Food Products -- Manufacturing Procedures for Controlling Harmful Microorganisms in Halal Chicken Meat Products -- Effects of heavy metal contamination on the safety of halal foodstuffs -- The incidence of aflatoxin in feedstuff and foodstuff and its significances on the wholsomnness of halal food -- Non-alcoholic drink safety and halal certification -- Production of Halal Meat Using HACCP System: Idea and Implementation. .
    Abstract: In both Islamic and non-Islamic countries many population groups worldwide, such as vegetarians and people of the Jewish faith, consumers do not eat pork. Amongst these groups consumers are concerned about importing processed food which may contain or has been contaminated with pork or swine-derived products. This is especially true of halal foods in Muslim communities where the foods may be prepared or processed utilizing one of more non-halal ingredients. Halal and kosher foodstuff play an incredibly important role in the Muslim and Jewish diet, economy and health. This makes halal and kosher food product quality, safety and shelf life preservation a major topic in these communities and for the manufacturers of halal and kosher food products. Halal and Kosher Food: Integration of Quality and Safety for Global Market Trends covers a wide range of important topics in halal and kosher foods including quality, standards, safety of food additives, antimicrobial and veterinary drug residues, aflatoxin in feedstuff, application of Hazards Analysis and critical Control Points (HACCP). Important data regarding halal and kosher food similarities and differences are covered in full. Best practices in halal food product manufacturing are covered, plus the importance of halal food safety for consumer health. Written by elite international halal and kosher food experts, this work differs from other books on the subject which focus on history, legislation and certification. Readers can utilize this book as an orientation and practical guidebook to recognize the quality and safety of halal and kosher food products.
    Type of Medium: Online Resource
    Pages: XXI, 411 p. 49 illus., 42 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031414596
    URL: https://doi.org/10.1007/978-3-031-41459-6
    DOI: 10.1007/978-3-031-41459-6
    DDC: 641.3
    Language: English
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    Food Process Engineering and Technology : Safety, Packaging, Nanotechnologies and Human Health (2023)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Food Safety measures. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Safety. ; Food Engineering. ; Food Studies. ; Food Analysis. ; Food Chemistry.
    Description / Table of Contents: PART I: NOVEL TECHNOLOGIES IN FOOD PROCESSING -- 1. Emerging Novel Technologies for Food Drying -- 2. Foods and Food Products: Significance and Applications of Collegative Properties -- 3. Scope of Three-Dimensional Printing for Fabrication of Foods -- 4. Sustainable Renewable Energy Sources for Food and Dairy Processing -- PART II: RECENT TRENDS IN FOOD QUALITY AND MANAGEMENT -- 5. Applications of Edible Coatings to Extend Shelf-life of Fresh Fruits -- 6. Food Processing and Management of Food Supply Chain: From Farm to Fork -- 7. Microplastics in Foods: An Emerging Food Safety Threat -- 8. Scope of Genetically Engineered Organisms: Food Science and Pest Management Strategy -- 9. Diverse Bioengineering Tools for Crop Improvement -- PART III: INNOVATIONS IN FOOD PACKAGING -- 10. New-age Packaging for Foods and Food Products -- 11. Biodegradable Packaging: Recent Advances and Applications in Food Industry -- 12. Recent Trends in Biodegradable Packaging of Foods -- 13. Scope of Herbal Extracts and Essential Oils for Extension of Shelf-life of Packaged Foods -- PART IV: POTENTIAL OF NANOMATERIALS IN FOOD PACKAGING -- 14. Engineered Nanomaterials in Food Packaging: Synthesis, Safety Issues and Assessment -- 15. Nanomaterials in Foods: Recent Advances, Applications and Safety -- PART V: NANOTECHNOLOGY APPLICATIONS IN FOOD TECHNOLOGY -- 16. Scope of Nanotechnology in Food Science and Food Engineering -- 17. Scope of Nanoencapsulation for Delivery of Functional Food Ingredients -- 18. Scope of Nanotechnology for Sustainable Production of Nutritive Foods -- PART VI: FOOD SCIENCE AND NUTRITIONAL RESEARCH FOR HUMAN HEALTH -- 19. Bioaccessibility and Bioavailability of Phenolics in Grapes and Grape Products -- 20. Recent Developments for Formulation of Infant Foods -- 21. Fermented Vigna Mungo and Carrot Pomace Cookies using Lactobacillus Casei -- 22. Role of Probiotics in Gut Micro-Flora -- 23. Screening and Isolation of Probiotic Cultures -- 24. Metabolomics Applications in Food Science and Nutritional Research.
    Abstract: This book focuses on novel technologies related to food processing technology and engineering. It also focuses on food safety, quality and management, the scope of the Internet of Things (IoT) in food processing and its management, bioengineering tools for crop improvement in agriculture, recent innovations in food packaging, nanotechnology in food processing, and the nutritional health benefits of food. 3D printed food, an interesting and increasingly popular concept among the public today, is a meal prepared through an automated additive process using 3D food printers. This book is a ready reference for food researchers, students, and industry professionals. The book updates the current scenario of food processing technology and engineering for readers from agriculture and its allied fields including students and researchers of food science and technology, dairy science and technology, packaging industry, people working in food safety organisations, and researchers in the field of nanotechnology.
    Type of Medium: Online Resource
    Pages: XLI, 512 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789819968312
    URL: https://doi.org/10.1007/978-981-99-6831-2
    DOI: 10.1007/978-981-99-6831-2
    DDC: 641.3
    Language: English
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