ALBERT

All Library Books, journals and Electronic Records Telegrafenberg

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    Online Resource
    Online Resource
    Recent Advances in Edible Fats and Oils Technology : Processing, Health Implications, Economic and Environmental Impact (2022)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Biotechnology. ; Lipids. ; Food science. ; Biotechnology. ; Lipidology. ; Food Science.
    Description / Table of Contents: Chapter 1. Vegetable Oils and Animal Fats: Sources, Properties and Recovery -- Chapter 2. Exotic Oil: Sources, Properties and Recovery -- Chapter 3. Seed Oil: Sources, Properties and Recovery -- Chapter 4. Vegetable Oil Refining -- Chapter 5. MINOR COMPONENTS IN EDIBLE OIL -- Chapter 6. Blending, Hydrogenation, Fractionation and Interesterification Processing -- Chapter 7. Ionic Liquid as a Green Solvent for Lipid Processing -- Chapter 8. Diacylglycerol Oil: Health Benefits, Synthesis and Applications -- Chapter 9. Medium-and Long-Chain Triacylglycerol: Production, Health Effects and Applications -- Chapter 10. Enzymatic synthesis of human milk fat substitutes -- Chapter 11. Cocoa Butter Alternatives for Food Applications -- Chapter 12. Oleogel: Production and Application -- Chapter 13. Characterization of Nanoemulsions: The Way Forward -- Chapter 14. Processing Contaminants In Edible Oil -- Chapter 15. Enzymatic Biodiesel Production from Low-Quality Waste Oils and Non-edible Oils: Current Status and Future Prospects -- Chapter 16. Sustainability and Traceability in the Malaysian Oil Palm Industry -- Chapter 17. Adulteration in Oils and Fats Industry.
    Abstract: This book is written by international experts with both academic and industrial credentials. It presents for the first time, a collection of up-­to-­date scientific advances in the area of edible fats and oils technology, over a span of 10 years from 2009 to the year 2019. The book covers the existing and recent advanced techniques adopted in the edible fats and oils research and touches on the processing and modification, to the traceability and sustainability issues of fats and oils. Some recent technologies like supercritical carbon dioxide, microwave, ultrasound, and enzymatic‐ assisted processes, ionic liquid, enzymatic processes, biosensor and membrane technology are presented in the book. The book aims to provide the technologists and researchers in research, development and operations in the edible fats and oils industries with critical and readily accessible information on the recent advances in the field. The book is divided into three broad sections- Fats and Oils Chemistry and Processing, Fats and Oils Modification and Health Implications, and Fats and Oils Safety, Social, Environmental and Economic Impacts. It is an extremely comprehensive and valuable resource, which serves as an essential reference for students and lipid scientists from academia or industry.
    Type of Medium: Online Resource
    Pages: X, 492 p. 1 illus. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811651137
    URL: https://doi.org/10.1007/978-981-16-5113-7
    DOI: 10.1007/978-981-16-5113-7
    DDC: 660.6
    Language: English
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    E-BOOKS (AWI ONLY)
  • 2
    Online Resource
    Online Resource
    The CRISPR/Cas Tool Kit for Genome Editing (2022)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Biotechnology. ; Food science. ; Plant biotechnology. ; Plant genetics. ; Biotechnology. ; Food Science. ; Plant Biotechnology. ; Plant Genetics.
    Description / Table of Contents: Chapter 1: An introduction to CRISPR/Cas based genome editing -- Chapter 2: History and classification of CRISPR/Cas systems -- Chapter 3: Bioinformatic tools -- Chapter 4: Delivery methods in CRISPR/Cas platform -- Chapter 5: Re-engineering of CRISPR/Cas system -- Chapter 6: Beyond genome editing: CRISPR approaches -- Chapter 7: RNA editing with CRISPR/Cas13 -- Chapter 8: CRISPR for rewriting genetic codes -- Chapter 9: Applications of CRISPR/Cas system in plants -- Chapter 10: Challenges and Future perspective of CRISPR Technology.
    Abstract: This book discusses CRISPR/Cas- one of the most powerful tools available to scientists for genome editing. CRISPR/Cas is not only a genome editing tool, but researchers have also engineered it for gene regulation, genome imaging, base editing and epigenome regulations. This book describes the entire toolkit for CRISPR/Cas. The opening section gives an introduction to the technique and compares it with other genome editing tools. Further section gives a historical perspective of the tool, along with its detailed classification. The next chapters describe bioinformatic tools in CRISPR/Cas, and delivery methods for CRISPR/Cas. The book also discusses about the applications of CRISPR/Cas beyond genome editing and use of CRISPR for rewriting genetic codes. The book dedicates a section to the use of CRISPR in plants. The book culminates with a chapter on the current status, challenges and shortcomings of the CRISPR/Cas genome editing tool. The book would be highly interesting to students and researchers in molecular biology, biochemistry, biotechnology, food science, agriculture and plant sciences.
    Type of Medium: Online Resource
    Pages: XII, 333 p. 1 illus. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811663055
    URL: https://doi.org/10.1007/978-981-16-6305-5
    DOI: 10.1007/978-981-16-6305-5
    DDC: 660.6
    Language: English
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    E-BOOKS (AWI ONLY)
  • 3
    Online Resource
    Online Resource
    CRISPR Crops : The Future of Food Security (2021)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Biotechnology. ; Food science. ; Plant biotechnology. ; Plant genetics. ; Biotechnology. ; Food Science. ; Plant Biotechnology. ; Plant Genetics.
    Description / Table of Contents: Chapter 1. CRISPR/Cas System: An Introduction -- Chapter 2. CRISPR/Cas Based Techniques in Plants -- Chapter 3. Delivery Methods, Resources and Design Tools in CRISPR/Cas -- Chapter 4. CRISPR/Cas Based Insect Resistance in Crops -- Chapter 5. Disease Resistance in Crops Through CRISPR/Cas -- Chapter 6. CRISPR/Cas mediated Abiotic Stress Tolerance in Crops -- Chapter 7. Key Applications of CRISPR/Cas for Yield and Nutritional Improvement in Crop Plants -- Chapter 8. Applications of CRISPR/Cas beyond simple traits in Crops -- Chapter 9. Regulatory, Ethical and Social Aspects of CRISPR Crops -- Chapter 10. Challenges and Future Perspective of CRISPR/Cas Technology for Crop Improvement.
    Abstract: This book compiles the latest applications of the cutting-edge gene editing tool CRISPR/Cas in the area of crop improvement. It begins with an introduction to the technique and its application in crop plants. Next, it gives an updated overview of available delivery methods, design tools and resources in CRISPR/Cas. The book subsequently reviews the applications of CRISPR/Cas in connection with e.g. insect stress, disease stress, abiotic stress, nutritional and yield improvement in crop plants, etc. It also discusses the various regulatory, ethical and social aspects of the technique that must be kept in mind when designing experiments. In closing, the book summarizes the status quo and outlines future prospects for the tool in crop improvement and food security. Given its scope, the book will especially benefit students and researchers in food science, biotechnology, agriculture and the plant sciences.
    Type of Medium: Online Resource
    Pages: XII, 306 p. 42 illus. , online resource.
    Edition: 1st ed. 2021.
    ISBN: 9789811571428
    URL: https://doi.org/10.1007/978-981-15-7142-8
    DOI: 10.1007/978-981-15-7142-8
    DDC: 660.6
    Language: English
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    E-BOOKS (AWI ONLY)
  • 4
    Online Resource
    Online Resource
    Microalgae Biotechnology for Food, Health and High Value Products (2020)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Biotechnology. ; Food science. ; Microbiology. ; Biotechnology. ; Food Science. ; Microbiology.
    Description / Table of Contents: Part 1. Microalgae in Food Product Development -- Chapter 1. Food and high value products from microalgae: market opportunities and challenges -- Chapter 2. Algae as a mainstream food ingredient: demand and supply perspective -- Chapter 3. Microalgae pigments: a source of natural food color -- Chapter 4. Algal biotechnology: a sustainable route for omega-3 fatty acids and carotenoids production -- Part 2. Microalgae in Health Product Development -- Chapter 5. Microalgae in human health and medicine -- Chapter 6. Astaxanthin production from microalgae -- Chapter 7. Microalgae nutraceuticals: the role of lutein in human health -- Part 3. Microalgae for Cosmetic Formulations -- Chapter 8. Algae and Aging -- Chapter 9. Extracts and bioactives from microalgae (sensu stricto): opportunities and challenges for a new generation of cosmetics -- Part 4. Other High Value Application -- Chapter 10. Microalgae as Vaccine Delivery System to Aquatic Organisms -- Chapter 11. Microalgal as a sustainable source for bioplastic -- Chapter 12. Microalgae as biofertillizer in modern agriculture -- Part 5. Biomass Production -- Chapter 13. Microalgae biomass production, drying and storage -- Chapter 14. Microalgal carbohydrate and proteins: synthesis, extraction, application and challenges -- Chapter 15. Pretreatment and lipid extraction from wet microalgae: Challenges, potential and application for industrial scale application.
    Abstract: "Microalgae Biotechnology for Food, Health and High Value Products” presents the latest technological innovations in microalgae production, market status of algal biomass-based products, and future prospects for microalgal applications. It provides stimulating overviews from different perspectives of application that demonstrate how rapidly the commercial production of microalgae-based food, health and high value products is advancing. It also addresses a range of open questions and challenges in this field. The book highlights the latest advances of interest to those already working in the field, while providing a comprehensive overview for those readers just beginning to learn about the promise of microalgae as a sustainable source of both specialty and commercial products. It offers a valuable asset for commercial algae producers, algae product developers, scientific researchers and students who are dedicated to the advancement of microalgae biotechnology for applications in health, diet, nutrition, cosmetics, biomaterials etc. .
    Type of Medium: Online Resource
    Pages: X, 483 p. 91 illus., 72 illus. in color. , online resource.
    Edition: 1st ed. 2020.
    ISBN: 9789811501692
    URL: https://doi.org/10.1007/978-981-15-0169-2
    DOI: 10.1007/978-981-15-0169-2
    DDC: 660.6
    Language: English
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    E-BOOKS (AWI ONLY)
  • 5
    Online Resource
    Online Resource
    Composite Materials: Applications in Engineering, Biomedicine and Food Science (2020)
    Cham :Springer International Publishing :
    Details
    Keywords: Biotechnology. ; Food science. ; Biomaterials. ; Nanotechnology. ; Ceramic materials. ; Biotechnology. ; Food Science. ; Biomaterials. ; Nanotechnology. ; Ceramics.
    Description / Table of Contents: Carbon materials from various sources for composite materials -- Carbon Fibre Reinforced Polymer (CFRP) Composites: Machining Aspects and Opportunities for Manufacturing Industries -- Surface modification of graphene nanoplatelets (GNP) towards preparation of natural/synthetic rubber blend nanocomposites -- Mechanical properties of nanoclay composite materials -- Fireproof capability of rigid polyurethane foam based composite materials -- Structural behavior of composite materials in fire -- Natural resources based green composite materials -- Composite materials for wind turbine structure -- Electrochromic Smart Windows: An Energy-efficient Technology -- Graphitic Carbon Nitride/ Metal Oxides Nanocomposites and Their Applications in Engineering -- Application of Nanofiber-based Composites: Progressive Health Impact -- Polymer-based Nanocomposite: Recent Trends in Safety Assessments in biomedical applications -- Modern approach of hydroxyapatite based composites for biomedical applications -- Hybrid Composite in Orthopedic applications -- Polymer-based composite in biomedical applications -- Components of All-solid-state Ion-Selective Electrodes (AS-ISEs) -- Nanocellulose and Nanocellulose-based Composites for Food Applications -- Nanocomposite Materials in Food Packaging: Opportunities, Challenges and Safety Assessment -- Biodegradability and Composite Coatings: Past, Present and Future Prospects -- Nanocomposite Film for Food Packaging: Opening Doors to Future Applications -- Functional Chitosan-Based Composites for Potential Application in Food Industry -- Metal-insulator-metal as a biosensing platfrom .
    Abstract: Composite materials are formed when the combination of separate materials acquire new properties distinct from its components. They have a range of applications in fields such as mechanical and electrical engineering, food science and biomedicine and represent a fast-growing area of research. Composite Materials: Applications in Engineering, Biomedicine and Food Science provides an overview of current technologies and applications related to composite materials in these fields. Organized by discipline, the text encompasses a wide variety of composite materials, including polymer, ceramic, biomaterial, hydroxyapatite, nanofiber and green composites. Early chapters detail the enhanced mechanical, magnetic, dielectric properties of electrical and thermal conductive composite materials, which are essential in daily science. Subsequent chapters focus on filler or reinforcement materials, including carbon materials, hybrid materials and nanomaterials. Particular emphasis is placed on nanocomposite materials, as these have increasingly diverse field applications. Various manufacturing methods, such as the synthesis method and top-down/bottom-up manufacturing, are also discussed. Coverage of the recent progress, challenges and opportunities surrounding composite materials make this text a one-stop reference for engineers, scientists and researchers working in this exciting field.
    Type of Medium: Online Resource
    Pages: XI, 484 p. 213 illus., 112 illus. in color. , online resource.
    Edition: 1st ed. 2020.
    ISBN: 9783030454890
    URL: https://doi.org/10.1007/978-3-030-45489-0
    DOI: 10.1007/978-3-030-45489-0
    DDC: 660.6
    Language: English
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    E-BOOKS (AWI ONLY)
  • 6
    Online Resource
    Online Resource
    Innovations in Food Technology : Current Perspectives and Future Goals (2020)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Biotechnology. ; Food science. ; Biotechnology. ; Food Science.
    Description / Table of Contents: Section A: Food Processing and Technology Innovations -- Chapter 1. Food Innovation and Sustainable Development: A Bio-economics Perception -- Chapter 2. Fermented pearl millet weaning food: an innovation of food technology and application in food processing and management -- Chapter 3. Processing methodologies for few crops in India: Arecanut, betelvine, cashew, cocoa and oil palm -- Chapter 4. Omega 3 fatty acid from plant sources and its application in Food Technology -- Chapter 5. Taizzy Smoked Cheese -- Chapter 6. Plant-Based Milk Substitutes: A novel non-dairy source -- Chapter 7. Makhana: Dry Food and a potential aquatic cash crop.-Chapter 8. An insight over creal β glucan as functional ingredient -- Section B: Food and Industrial Microbiology -- Chapter 9. Rediscovering Medicinal activity and Food Significance of Shogaol (4, 6, 8, 10 and 12): A comprehensive view.-Chapter 10. Exopolysaccarides derived from Beneficial Microorganisms: Antimicrobial, Food and Health benefits.-Chapter 11. Biofilm threat for food and industrial microbiology: An approach for its Elimination Using Herbal food components -- Chapter 12. Cyanobacterial exopolysaccharides as natural source for food packaging application.-Chapter 13. Microbial laccase production and its industrial applications -- Chapter 14. Lichens are the next promising candidates for active compounds.-Chapter 15. Microbial Production and Applications of L-lysine.-Chapter 16. Pomegranate peel: Nutritional values and its emerging potential for use in food systems -- Section C: Food Technology and Environmental Biotechnology -- Chapter 17. Bio-fertilizer from Trichoderma: Boom for Agriculture Production and Management of soil-borne and root-borne plant pathogens -- Chapter 18. Influence of heavy metal on food security: Recent advances -- Chapter 19. Utilization and management of agro and food processing waste -- Chapter 20. Nexus between Climate Change and Food Innovation Technology: Recent Advances -- Chapter 21. Antibiotic Residues in Food: A Global Concern for Human Health -- Chapter 22. Effects of toxicant from pesticides on food security: Current developments -- Chapter 23. Cr pollution, its impact and mitigation -- Chapter 24. Biosorption: A Novel Biotechnological Application For Removal of Hazardous Pollutants -- Section D: Agriculture, Food, Nutrition and Health Security -- Chapter 25. Emerging dichlorvos-based air freshener pertube kidney function in male albino rats -- Chapter 26. Consumption of green chilli& its nutritious effect on human health -- Chapter 27. Synthesis, characterization and evaluation of toxicity of melatonin loaded poly (D, L-lactic acid) Nano-Particles (Mel-PLA-Nano-Particles) and its putative use in osteoporosis -- Chapter 28. Nutritional Physiology -- Chapter 29. Caffeine: Nutraceutical and Health Benefit of Caffeine Containing Commodities and Products -- Chapter 30. Nutraceuticals potential of major edible oilseeds of India -- Chapter 31. Elimination of fungal Leaf Mosaic disease of Bottle Gourd (LagenariaSiceraria ) using Fungo-Phage Therapy: A possible approach for food security with plant protection -- Chapter 32. β- sitosterol - predominant phytosterol of therapeutic potential -- Chapter 33. Odonto-nutraceuticals: Phytochemicals for Oral Health Care -- Chapter 34. Pharmacological potential of thymol -- Chapter 35. TRIKATU- transforming food into medicines -- Chapter 36. Dietary factors associated with cancer. .
    Abstract: This book gathers a collection of essays that describe recent innovations in food technology including food processing, packaging, food safety, and novel ingredients. By 2050, the world will face the challenge of having to feed an estimated 9 billion people. In order to meet that challenge, innovations in food research are of the utmost importance. The book is divided into four sections, each of which explores an important aspect like food processing, food microbiology, and nutritional security. Written by respected scholars in the field, the respective chapters discuss a range of new and enhanced food materials, as well as processing innovations to extend shelf life and reduce toxic effects. The book also addresses the health potential of various nutraceuticals, bio-absorption of metals and their positive impacts on living systems, as well as methods for reducing food wastage, preventing the loss of nutritive value, and preserving or enhancing palatability. Given its scope, the book will be highly interesting for food scientists, both in academia and the food industry. It will also benefit advanced graduate students and senior researchers.
    Type of Medium: Online Resource
    Pages: XXIV, 522 p. 95 illus., 45 illus. in color. , online resource.
    Edition: 1st ed. 2020.
    ISBN: 9789811561214
    URL: https://doi.org/10.1007/978-981-15-6121-4
    DOI: 10.1007/978-981-15-6121-4
    DDC: 660.6
    Language: English
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    E-BOOKS (AWI ONLY)
  • 7
    Online Resource
    Online Resource
    Spectroscopic Techniques & Artificial Intelligence for Food and Beverage Analysis (2020)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Biotechnology. ; Food science. ; Nutrition   . ; Analytical chemistry. ; Biotechnology. ; Food Science. ; Nutrition. ; Analytical Chemistry.
    Description / Table of Contents: Chapter 1: Laser Induced Breakdown spectroscopy in food analysis -- Chapter 2: The use of FTIR spectroscopy combined with multivariate analysis in Food composition Analysis -- Chapter 3: Spectrophotometric methods and Electronic Spin Resonance for evaluation antioxidant capacity of food -- Chapter 4: Thermoluminescence the method for the detection of irradiated foodstuffs -- Chapter 5: Advantages of Multi-target modeling for spectral regression.
    Abstract: This informative book discusses the various spectroscopic techniques applied in the analysis of food and beverages. The respective chapters cover techniques such as Laser-Induced Breakdown Spectroscopy (LIBS), FTIR spectroscopy, Electron Spin Resonance (ESR) spectroscopy and Thermoluminescence. The book also presents artificial intelligence applications that can be used to enhance the spectral data analysis experience in food safety and quality analysis. Given its scope, the book will appeal to novice researchers and students in the area of food science. It offers an equally exciting read for food scientists and engineers working in the food industry.
    Type of Medium: Online Resource
    Pages: XI, 121 p. 43 illus., 22 illus. in color. , online resource.
    Edition: 1st ed. 2020.
    ISBN: 9789811564956
    URL: https://doi.org/10.1007/978-981-15-6495-6
    DOI: 10.1007/978-981-15-6495-6
    DDC: 660.6
    Language: English
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    E-BOOKS (AWI ONLY)
  • 8
    Online Resource
    Online Resource
    Functional Food Products and Sustainable Health (2020)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Biotechnology. ; Food Microbiology. ; Food science. ; Nutrition   . ; Biotechnology. ; Food Microbiology. ; Food Science. ; Nutrition.
    Description / Table of Contents: Chapter 1. Bioactive Ingredients in Processed Foods -- Chapter 2. The Impact of Natural Antioxidants on Human Health -- Chapter 3. Probiotic Bacteria Used in Food: A Novel Class of Antibiofilm Agent -- Chapter 4. Nutritional Modification in Meat Food for the Protection of Human Health -- Chapter 5. Potential of Food Processing by-products as Dietary Fibers -- Chapter 6. Encapsulation of Active Ingredients in Functional Foods: Current Trends and Perspectives -- Chapter 7. Cereals as Functional Ingredients in Meat and Meat Products -- Chapter 8. Role of Dietary Fibre and their Preventive Measures of Human Diet -- Chapter 9. Food antioxidants: Functional aspects and preservation during food processing -- Chapter 10. Dietary Fibre as a Functional Food -- Chapter 11. Functional and Nutritional Aspects of Hydrocolloids and Lipids -- Chapter 12. Future Prospects of Fruit and Vegetable based Functional Foods -- Chapter 13. Role of by-products of Fruits and Vegetables in Functional Foods -- Chapter 14. Lactic Acid Bacteria (LAB) fermented food and their therapeutic importance -- Chapter 15. Flavonoids: Health Benefits and Their Potential Use in Food Systems.
    Abstract: There is a growing global awareness of the link between good diet and health. This fascinating book reviews various functional foods or nutraceuticals and the bio-active compounds they contain in order to identify the role of bioactive compounds such as nisin, micronutrients, and hydrocolloids in the diet in overall human health. It also provides up-to-date information on functional elements like antioxidants, dietary fibres, pre & probiotics, vitamins and mineral-enriched foods in the human diet. Consisting of fifteen chapters, the book offers a systematic review of the key factors in the preparation of functional foods from selected sources, and also describes the processing, preservation and packaging of a range of functional food products. This book is a valuable resource for students and researchers working in the field of food science, food technology, and nutrition, as well as for industry experts.
    Type of Medium: Online Resource
    Pages: XI, 263 p. 34 illus., 16 illus. in color. , online resource.
    Edition: 1st ed. 2020.
    ISBN: 9789811547164
    URL: https://doi.org/10.1007/978-981-15-4716-4
    DOI: 10.1007/978-981-15-4716-4
    DDC: 660.6
    Language: English
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    E-BOOKS (AWI ONLY)
  • 9
    Online Resource
    Online Resource
    Antioxidants in Fruits: Properties and Health Benefits (2020)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Biotechnology. ; Nutrition   . ; Food science. ; Biotechnology. ; Nutrition. ; Food Science.
    Description / Table of Contents: Chapter 1. Natural Antioxidants: Assays and Extraction Methods/Solvents used for their Isolation -- Chapter 2. Cherry -- Chapter 3. Phalsa -- Chapter 4. Yellow Himalayan Berry -- Chapter 5. Mangosteen -- Chapter 6. Avocado -- Chapter 7. Mosambi (Sweet Lime) -- Chapter 8. Indian Bael -- Chapter 9. Durian Fruit -- Chapter 10. Sapota -- Chapter 11. Seabuckthorn -- Chapter 12. Guava -- Chapter 13. Muntingia calabura -- Chapter 14. Black Currant -- Chapter 15. Pomegranate -- Chapter 16. Tamarind -- Chapter 17. Watermelon -- Chapter 18. Kachnar (Bauhinia variegate) -- Chapter 19. Pine Apple -- Chapter 20. Quince -- Chapter 21. Kinnow -- Chapter 22. Pear -- Chapter 23. apterPeach -- 24. ChapterJack Fruit -- 25. ChapterCranberry -- Chapter 26. Apple -- Chapter 27. Apricot -- Chapter 28. Kiwi -- Chapter 29. Litchi -- Chapter 30. Loquat -- Chapter 31. Blueberries -- Chapter 32. Jamun.
    Abstract: This book provides a comprehensive review of the antioxidant value of widely consumed fruits. Each chapter covers the botanical description, nutritional & health properties of these popular fruits. Fruits are one of the most important indicators of dietary quality and offer protective effects against several chronic diseases such as cardiovascular diseases, obesity, and various types of cancer. In order to effectively promote fruit consumption, it is necessary to know and understand the components of fruits. In addition to underscoring the importance of fruit consumption’s effects on human diet, the book addresses the characterization of the chemical compounds that are responsible for the antioxidant proprieties of various fruits. Given its scope, the book will be of interest to graduate and post-graduate students, research scholars, academics, pomologists and agricultural scientists alike. Those working in various fruit processing industries and other horticultural departments will also find the comprehensive information relevant to their work.
    Type of Medium: Online Resource
    Pages: XXI, 637 p. 89 illus., 24 illus. in color. , online resource.
    Edition: 1st ed. 2020.
    ISBN: 9789811572852
    URL: https://doi.org/10.1007/978-981-15-7285-2
    DOI: 10.1007/978-981-15-7285-2
    DDC: 660.6
    Language: English
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    E-BOOKS (AWI ONLY)
  • 10
    Online Resource
    Online Resource
    Antioxidants in Vegetables and Nuts - Properties and Health Benefits (2020)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Biotechnology. ; Nutrition   . ; Food science. ; Biotechnology. ; Nutrition. ; Food Science.
    Description / Table of Contents: Chapter 1. Pea -- Chapter 2. Lotus (Nelumbo nucifera Gaertn) -- Chapter 3. Beetroot -- Chapter 4. Lemongrass -- Chapter 5. Pumpkin -- Chapter 6. Tinda (Praecitrullus fistulosus) -- Chapter 7. Turnip -- Chapter 8. Spinach -- Chapter 9. Bitter Gourd -- Chapter 10. Tomato (Solanum Lycopersicon) -- Chapter 11. Radish -- Chapter 12. Dandelion (Taraxacum officinale) -- Chapter 13. Drum stick (Moringa Oleifera) -- Chapter 14. Mushroom -- Chapter 15. Yam -- Chapter 16. Leek (Allium ampeloprasum L.) -- Chapter 17. Cucumber (Cucumis sativus L.) -- Chapter 18. Taro (Colocasia esculenta) -- Chapter 19. Cocunut -- Chapter 20. Walnut -- Chapter 21. Almond -- Chapter 22. Water chestnut (Trapanatans) -- Chapter 23. Horse Chestnut -- Chapter 24. Sweet Chestnut -- Chapter 25. Pistachio -- Chapter 26. Peanut -- Chapter 27. Raisin -- Chapter 28. Cashew Nut (Anacardium occidentale) -- Chapter 29. Hazelnut.
    Abstract: This book covers the nutritional and nutraceutical profiles of a wide range of popularly consumed vegetables and nuts. The first half of the book focuses on popular vegetables, and describes how higher vegetable consumption reduces the risk of diseases ranging from diabetes to osteoporosis, diseases of the gastrointestinal tract, cardiovascular diseases, autoimmune diseases and cancer. The book also includes an interesting section on the antioxidant potential of mushrooms. In turn, the second half discusses the nutritional value of various nuts. Nuts are nutrient-dense foods with complex matrices rich in unsaturated fats, high-quality protein, fiber, minerals, tocopherols, phytosterols and phenolics. The respective chapters illustrate how the consumption of nuts could ward off chronic diseases like hypertension, cancer, inflammation, oxidative stress, high blood pressure, coronary heart disease etc. In order to effectively promote vegetable and nut consumption, it is necessary to know and understand the nutritional and nutraceutical profiles of vegetables & nuts. Given its scope, the book will be of interest to students, researchers, food scientists, olericulturists, dietitians and agricultural scientists alike. Those working in the vegetable and nut processing industries, horticultural departments and other agricultural departments will also find the comprehensive information relevant to their work.
    Type of Medium: Online Resource
    Pages: XIX, 572 p. 60 illus., 22 illus. in color. , online resource.
    Edition: 1st ed. 2020.
    ISBN: 9789811574702
    URL: https://doi.org/10.1007/978-981-15-7470-2
    DOI: 10.1007/978-981-15-7470-2
    DDC: 660.6
    Language: English
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    E-BOOKS (AWI ONLY)
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...