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Legumes: Beyond Their Nutritional Value

~~258,38€~~ 232,54€ 10% OFF

 Throughout history, humans have consumed legumes for their high nutritional value and therapeutic effects, which have been associated with traditional medicine. Because of this, scientists were interested in which compounds contributed to these benefits. Various studies have shown that the nutritional and non-nutritional compositions of legumes offer important biological properties for health. Legumes are a source of vegetable protein, and today, they offer an alternative to animal protein, reducing the consumption of animal protein which, in turn, supports the environment by decreasing the pollution generated by meat production. This book consists of thirteen chapters, focusing mainly on the bioactive compounds found in legumes such as beans, soybeans, chickpeas, peas, lentils, and broad beans. In addition, the characteristics that each one presents will be mentioned, as well as the biological activity they exert. Additionally, two chapters will explore some legumes that are not used daily; however, in various regions of the world, they are used to prepare various dishes and treat some illnesses.
ENGLISH

Handbook Of Nutrition And Diet

by Babasaheb B. Desai

90,09€ + 10% CARD

 This handbook of nutrition and diet provides information on food nutrients and their functions; food safety and distribution; food composition, consumption and utilization; adequacy of diet; and the nutritional management of diseases and disorders. It also discusses the effects of nutrition and diet on diseases of the bones, teeth, hair, kidneys, liver and nervous system.
ENGLISH

Seafood Enzymes - Utilization And Influence On Postharvest Seafood Quality

by Benjamin K. Simpson e Norman F. Haard

90,09€ + 10% CARD

 "Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by-products from seafood waste. Details the control of enzyme activity in seafood products."
ENGLISH

Handbook Of Microwave Technology For Food Application

by Ashim K. Datta e Ramaswamy C. Anantheswaran

457,13€ + 10% CARD

 "Integrates principles of electromagnetics, dielectrics, heat and moisture transfer, packaging, solid mechanics, fluid flow, food chemistry, and microbiology to provide a comprehensive overview of microwave processing in a single accessible source."
ENGLISH

Vitamin E - Food Chemistry, Composition, And Analysis

by Junsoo Lee e Ronald R. Eitenmiller

390,88€ + 10% CARD

 <p>Meeting industry demand for an authoritative, dependable resource, <b>Vitamin E: Food Chemistry, Composition, and Analysis</b> provides insight into the vast body of scientific knowledge available on vitamin E related to food science and technology. Coverage of these topics is intertwined with coverage of the food delivery system, basic nutrition,</p>
ENGLISH

Complex Carbohydrates In Foods

457,13€ + 10% CARD

 "Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels. Addresses current research, applications, and implementation issues."
ENGLISH

Food Plant Sanitation

457,13€ + 10% CARD

 Comprehensive and accessible, Food Plant Sanitation presents fundamental principles and applications that are essential for food production safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry''s most recent developments. The book is unique from others on the topic in th
ENGLISH

Handbook Of Food Toxicology

by S.S. Deshpande

556,50€ + 10% CARD

 From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food. The author discusses toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components to prevent contamination of food products and reduce epidemics of foodborne disease. The book contains more than 3000 references to facilitate further research, as well as recent guidelines from the FDA and World Health Organization regarding food hygiene and safety.
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Industrialization Of Indigenous Fermented Foods, Revised And Expanded

eBook 10%

ENGLISH

Industrialization Of Indigenous Fermented Foods, Revised And Expanded

384,25€ + 10% CARD

 Presents innovations in the processing of a range of indigenous fermented foods. This work reviews indigenous fermented food manufacture from ancient production methods to industrialized processing technologies for an understanding of the impact of fermented food products on the nutritional needs of communities around the world.
ENGLISH

Novel Food Processing Technologies

364,38€ + 10% CARD

 Spotlights innovations in food processing technologies. This work covers a range of food processing treatments that meet the demands for added value and guaranteed safety and contains sections dedicated to high pressure, pulsed electric fields, microwave applications, freezing and packaging methods, and predictive microbiology.
ENGLISH

Food Emulsions

457,13€ + 10% CARD

 Focuses on strategies to analyze the functionality and performance of food emulsions and explores developments in emulsion science that have advanced food research and development. This book probes technologies in food emulsion assessment for excellence in food product design and focuses on methods of emulsion characterization and investigation.
ENGLISH

Ingredient Interactions - Effects On Food Quality, Second Edition

291,50€ + 10% CARD

 Presents technical information available on food ingredient interactions. This work concentrates on the examination of real foods as well as model food systems. It discusses rheological concepts and the application of microscopic techniques to study ingredient interactions.
ENGLISH

Extraction Optimization In Food Engineering

364,38€ + 10% CARD

 Featuring extraction process optimization, this book details the installation, construction, development, modeling, control, and economics of conventional and specialized extraction systems in the food processing industry. It also presents case studies for illustration of specific extraction systems in commercial food production.
ENGLISH

Handbook Of Fruit Science And Technology - Production, Composition, Storage, And Processing

556,50€ + 10% CARD

 Covers preharvest and postharvest handling and production of fruits grown in tropical, subtropical, and temperate regions in the world. This work brings together 45 top experts who discuss over 60 major and minor crops, detailing methods and technology for handling, disease control, storage, packaging, and refrigeration.
ENGLISH

Process Engineering In The Obtention And Preservation Of Food Bioactive Ingredients

~~304,75€~~ 274,28€ 10% OFF

 Worldwide there has been a growing interest in the consumption of functional foods. Functional foods are defined as a foodstuff that provides a health benefit beyond basic nutrition, demonstrating specific health or medical benefits, including the prevention and treatment of disease. Some of these foods are composed of bioactive compounds that are considered as bioactive ingredients. Bioactive ingredients can be included in foods such as fruits and vegetables or incorporated into foods prior to its obtainment from different sources. The extracted and isolated bioactive ingredients are a very labile material. Hence, the preservation of the bioactive ingredients is a sound topic. Different procedures are developed for preserving the functionality of bioactive ingredients. It includes cold and heat technologies, encapsulation at micro and nano levels, among others. These strategies are generally focused on the application of bioactive ingredients in foods or supplements. Nevertheless, novel applications are developed as a part of research and development programs from the food industry or laboratories. This book addresses the collection of novel information related to the processes for the obtainment and preservation of food bioactive ingredients. The diverse topics in the volume includes the trends in the obtention and isolation of bioactive ingredients, the sources of bioactive ingredients including microbes, the procedures for the preservation of the bioactive compounds and the novel applications in the food industry.
ENGLISH

Cassava Crop: Cultivation, Potential Uses, And Food Security

~~304,75€~~ 274,28€ 10% OFF

 Cassava is the 4th most consumed root crop that contributes to dietary energy in the tropics (after rice, sugar, and maize). Thus, cassava continues to be recommended as a key food for human consumption, especially in the face of current population growth, related problems with food supply, food and nutrition security, and global climate change challenges. Research on cassava crops aims to improve agricultural resource management, and breeding. Along with seed production, crop protection, post-harvest practices, storage, supply chain, potential uses, and food security. There has also been significant technological advances in cassava production systems that have remarkably improved cassava yields and the technological processing of derivatives. However, these developments are still poorly understood throughout the world. This book, therefore, aims to provide an overview of the current state of sustainable cassava production systems, improve processing and potential uses, to achieve global food security targets by presenting research, case studies, experiences, opinions, and critical comments from various agroecological regions of the world.
ENGLISH

Lactobacillus Plantarum And Its Role In Human Health

~~258,38€~~ 232,54€ 10% OFF

 This book provides scientific information about fermentation processes with different Lactobacillus plantarum strains and their influence on human health. Various vegetable matrices such as cereals, fruits, vegetables, cocoa beans, bakery and pastry, chocolate-based products, and non-vegetables ones such as milk and meat are discussed, aiming to highlight the applicability of Lactobacillus plantarum on food technology. Moreover, the history, and versatility of Lactobacillus plantarum strain together with its uses as a probiotic, its applicability on food supplements and pharmaceutical uses are emphasized. Macro, micro, and nano encapsulation as delivery systems for Lactobacillus plantarum is another chapter that overviews the controlled release of the strain in the human gastrointestinal tract.
ENGLISH

Closer Look At Homogenization

~~304,75€~~ 274,28€ 10% OFF

 This book includes seven chapters about homogenization fundamentals. Chapter one describes the basic homogenization principles. Chapter two provides data related to the asymptotic expansion methods in homogenization. Chapter three summarizes the ultrasonic homogenization in the food industry. Chapter four presents the selected studies that illustrate the evolution and the state of the art in mathematical and computational modeling applied to the homogenization of grain storage conditions. Chapter five highlights the effect of high-pressure homogenization on the quality characteristics of meat and meat products. Chapter six details the impact of high-pressure homogenization on milk and dairy products. Chapter seven discusses the importance of homogenization on plant-based oils and fats.
ENGLISH

Aquatic Resources Potential To Foster Food Security In Developing Countries

~~125,88€~~ 113,29€ 10% OFF

 The book Aquatic Food Potential to Foster Food Security in Developing Countries aims to contribute scientific knowledge to formulate better strategies against hunger, including the valuable marine and freshwater resources that are now more and affordable due to aquaculture. It includes strategies of two countries - Angola and Brazil - to increase food security, innovative techniques to disinfect and scan for microorganisms and showcase studies located in Africa and South America, highlighting the impact of aquaculture on improving the availability and quality of food as well as family´s livelihoods.
ENGLISH

Organic And Biogenic Nano-Agri-Inputs In Sustainable Crop Production: A Path To Food Safety And Security

~~304,75€~~ 274,28€ 10% OFF

 The book entitled: Organic and Biogenic Nano-Agri-Inputs in Sustainable Crop Production: A Path to Food Safety and Security will provide applied knowledge of organic and nano-agri-inputs in fields of organic agriculture, production of safe crop produce, food safety and their processing. Production of organic and nano-agri-input products, their regulations for commercialization in global market is helpful to industrial and academic sectors including research students, faculty, scientist of botany, microbiology, mycology, biotechnology, soil science, chemistry, environmental science, and plant pathology disciplines etc. This book aims to bring together the most recent findings in the field of organic agriculture and good agricultural practices to achieve food safety and quality for crops. The book chapters outlined provide a more understandable and novel approach to both basic and applied aspects of organic and biogenic nanomaterials for the controlled delivery of pesticides and fertilizers, as well as new insights into how to improve product safety while maintaining crop production efficiency and reducing pollution. Furthermore, the chapters contain agricultural topics that are documented by the most recent peer-reviewed research as reported by a large international scientific audience. The editors are confident that this book provides cutting-edge knowledge on both theoretical and applied aspects of nanotechnology in soil science, plant breeding, biotechnology, tools design, formulation, application, and management, as well as the effects of these tools on soil properties and plant characteristics, and some abiotic interactions. This book is aimed at graduate students, researchers, and professionals in agricultural and related disciplines, and for policymakers.
ENGLISH

Microencapsulation Of Probiotics: Challenges And Future Prospects

212,00€ + 10% CARD

 The book "Microencapsulation of Probiotics: Challenges and Future Prospects" addresses a current and extensively researched topic by discussing the potential of incorporating encapsulated probiotics into food to achieve numerous health benefits. When consumed, probiotics adhere to and colonize the intestinal tract, stimulating the immune system and maintaining mucosal integrity. They also produce various compounds that act to reduce or prevent pathogens and diseases. However, to ensure their delivery to the intestinal tract, encapsulation systems have been developed using various processes and materials to protect probiotics from adverse environmental conditions such as acidity, temperature, and oxygen, among others, which can lead to the loss of viability of these microorganisms. This book covers the most commonly employed encapsulation techniques and materials, presenting the potential of encapsulation systems based on recent studies. These include spray drying, coacervation, ionic gelation, and emulsion, as well as combinations of encapsulation techniques and the use of coating layers to enhance probiotic protection and promote controlled delivery. The significant advancements in probiotic encapsulation offered by science are notable, providing not only probiotic protection but also opportunities to use renewable, biocompatible, ecological, and safe-for-consumption materials, in addition to scalable and cost-effective techniques. This scenario allows for diverse applications, increasing the availability of encapsulated probiotic products in the market.
ENGLISH

Dairy Products And Health

212,00€ + 10% CARD

 Dairy products and health is a book covering the processing of dairy products with improved health properties and related aspects. Chapters include information about functional dairy products added with probiotics, prebiotics, synbiotics, postbiotics, exopolysaccharides, fruits, and plant extracts. Furthermore, aspects of Staphylococcus aureus in the dairy chain and consequent health impact are discussed.
ENGLISH

Food Byproducts: Valorization Through Nutraceutical Production

304,75€ + 10% CARD

 The processing of fruits, vegetables, cereals, pseudocereals and others, produces a wide variety of byproducts such as seeds, peels, hulls, pulps, etc., with different physicochemical properties and compositions. The disposal of those byproducts could lead to important pollution issues depending on the nature of the original food. These byproducts could present similar or higher concentrations of important nutrients and bioactive compounds that could be valorized to produce new products that could be used as food additives. Valorization of food byproducts could help to decrease food wastes and pollution. In this book, the authors show information about the valorization of byproducts of different superfoods that are not traditionally valorized. They describe the most important raw material properties, principal byproducts and their main bioactive compounds, recovering methods and their use as food additives.
ENGLISH

Olive Oil: Production, Properties And Health Benefits

108,65€ + 10% CARD

 This book focuses on the production, chemical, nutritional and functional properties and health benefits of olive oil.
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