Resultados de Pesquisa

INGLÊS

Nanocarriers For Controlled Release And Target Delivery Of Bioactive Compounds

de Brijesh K. Tiwari, Colm P. O'Donnell, Pablo Fucinos, Shaba Noore e Shivani Pathania

~~60,82€~~ 54,74€ 10% IMEDIATO

portes grátis

 This brief provides a comprehensive overview of nanocarriers used for nanoencapsulation of bioactive compounds. It includes the basis of encapsulation mechanism, encapsulation efficiency, controlled release, target delivery, and its application in food, nutraceuticals, pharmaceuticals and cosmeceuticals.
INGLÊS

Nutrients And Oxidative Stress: Biochemistry Aspects And Pharmacological Insights

de Bee Ling Tan e Mohd Esa Norhaizan

~~66,24€~~ 59,62€ 10% IMEDIATO

DISPONIBILIDADE IMEDIATA

 <p>Oxidative stress plays a prominent role in the development of numerous human diseases associated with animal-based protein, high-carbohydrate diets and excessive fat consumption. Obesity represents the main risk factor for chronic diseases such as cardiovascular disease, cancer, and type 2 diabetes. Extensive research highlights the detrimental impacts of diets high in saturated fat and refined carbohydrates. Type 2 diabetes, cardiovascular disease and obesity are attributed to the sedentary lifestyles, overconsumption of foods high in saturated fats and carbohydrates, and the saturation of nutrient storage. Indeed, the effects of oxidative stress are associated with the absolute quantity and the type of macronutrients; both of these aspects contribute to oxidative stress and may favor the development of obesity-associated diseases and obesity. Nonetheless, the underlying mechanisms of nutritionally mediated oxidative stress are complex and poorly understood. The literature reported on nutritionally mediated oxidative stress and the role of diets in oxidative stress-induced diseases has not well been compiled in a singular source.</p><p>"<em>Nutrients and Oxidative Stress: Biochemistry Aspects and Pharmacological Insights</em>" explores how dietary choices dampen or exacerbate inflammation and oxidative stress. The implications of oxidative stress in glucose metabolism and adipocyte and obesity-associated non-communicable diseases are also discussed in this brief. Several issues linked to nutritionally mediated oxidative stress, including high carbohydrates, high animal-based proteins, and excessive consumption of fats and oxidative stress, and molecular mechanisms of oxidative stress-induced diseases are covered. The role of diets in oxidative stress-induced diseases is also discussed. By summarizing all the literature in one place, this work provides a cohesive representation of the information and practical reference on the underlying mechanisms of nutritionally mediated oxidative stress involved in the prevention of chronic diseases. The work provides a better understanding of the nutritionally mediated oxidative stress and the molecular mechanisms of oxidative stress in the development of chronic diseases and obesity.</p>
INGLÊS

Nanocarriers For Controlled Release And Target Delivery Of Bioactive Compounds

de Brijesh K. Tiwari, Colm P. O'Donnell, Pablo Fucinos, Shaba Noore e Shivani Pathania

~~59,61€~~ 53,65€ 10% IMEDIATO

DISPONIBILIDADE IMEDIATA

 This brief provides a comprehensive overview of nanocarriers used for nanoencapsulation of bioactive compounds. It includes the basis of encapsulation mechanism, encapsulation efficiency, controlled release, target delivery, and its application in food, nutraceuticals, pharmaceuticals and cosmeceuticals.
INGLÊS

Advances In Food Applications For High Pressure Processing Technology

de Farah Javed, Hafiz Muhammad Shahbaz e Jiyong Park

52,99€ + 10% EM CARTÃO

DISPONIBILIDADE IMEDIATA

 <p>This Brief provides an overview of commercially successful current applications of high pressure processing (HPP) non-thermal technology. In recent years, HPP has gained acceptance in the industry for its use in the development of nutritious clean label food products which meet modern demands from health-conscious consumers. HPP products are now commercially available in many countries, and more than 400 HPP industrial equipment installations are currently in operation. </p><p> </p><p><em>Advances in Food Applications for High Pressure Processing Technology</em> offers an in-depth discussion of recent applications of HPP for different food commodities, including fruit juices, vegetable and fruit products, meat products, ready-to-eat meals, avocado products, dairy products, dips and condiments, wet salads and sandwich fillings, fermented products and baby and infant foods. </p><p> </p><p><br></p>
INGLÊS

Starch-Based Nanomaterials

de Cristian Camilo Villa Zabala

60,82€ + 10% EM CARTÃO

portes grátis

 Owing to their versatility, starch-based nanomaterials can be used as carriers of bioactive molecules to improve medical treatments or nutrient absorption.
INGLÊS

Banana Ripening - Science And Technology

de Anthony Keith Thompson, Jiraporn Sirison e Suriyan Supapvanich

60,82€ + 10% EM CARTÃO

portes grátis

 The technology used to ripen bananas is affected by a wide range of factors, including the cultivar, growing conditions, harvesting method, and maturity at which the fruit are harvested and handled.
INGLÊS

Starch-Based Nanomaterials

de Cristian Camilo Villa Zabala

59,61€ + 10% EM CARTÃO

DISPONIBILIDADE IMEDIATA

 Owing to their versatility, starch-based nanomaterials can be used as carriers of bioactive molecules to improve medical treatments or nutrient absorption.
INGLÊS

Banana Ripening - Science And Technology

de Anthony Keith Thompson, Jiraporn Sirison e Suriyan Supapvanich

59,61€ + 10% EM CARTÃO

DISPONIBILIDADE IMEDIATA

 The technology used to ripen bananas is affected by a wide range of factors, including the cultivar, growing conditions, harvesting method, and maturity at which the fruit are harvested and handled.
INGLÊS

Food Products Evolution: Innovation Drivers And Market Trends

de Angela Tarabella

66,24€ + 10% EM CARTÃO

DISPONIBILIDADE IMEDIATA

 After covering the subject of innovation in the food sector, this Brief of work willdiscuss the various first- and second-generation product categories distributed in Europe starting from the period of post-war reconstruction, in order to illustrate the reasons that led to their birth and development on the market.
INGLÊS

Dietary Supplement Regulation In The United States

de Douglas Mackay, Haiuyen Nguyen, James C. Griffiths, Rend Al-Mondhiry e Taylor C. Wallace

59,61€ + 10% EM CARTÃO

DISPONIBILIDADE IMEDIATA

 Contrary to the common belief that dietary supplements are "unregulated" in the United States, nutrients and other dietary ingredient-containing products have been regulated in this country for a little over a century at least in some capacity, initially through the Pure Food and Drug Act (PFDA) of 1906 and culminating with the many anticipated regulations to be implemented following the recent enactment of the Food Safety Modernization Act of 2010 (FSMA). The goal of this brief is to review and discuss the current statutes and regulations surrounding the ingredients, manufacturing standards, safety, and labeling of dietary supplements for the purpose of protecting consumers.
INGLÊS

Food In The Internet Age

de George Royer, Melissa G. Ocepek e William Aspray

59,61€ + 10% EM CARTÃO

DISPONIBILIDADE IMEDIATA

 One major theme running through the book is business opportunities and failures, as well as the harms to consumers and traditional brick-and-mortar companies that occurred as entrepreneurs tried to take advantage of the Internet to create online companies related to food.
INGLÊS

Formal And Informal Approaches To Food Policy

de George Royer, Melissa G. Ocepek e William Aspray

59,61€ + 10% EM CARTÃO

DISPONIBILIDADE IMEDIATA

 Formal approaches are those taken by government bodies through laws, court decisions and actions of government regulatory bodies.
INGLÊS

Application Of Modified Atmosphere Packaging On Quality Of Selected Vegetables

de Achilleas Bouletis, Dimitrios Ntionias e Ioannis Arvanitoyannis

59,61€ + 10% EM CARTÃO

DISPONIBILIDADE IMEDIATA

 This Brief critically reviews the applied techniques in all the studied vegetables and summarizes the effect of modified atmosphere packaging (MAP) in all the quality parameters. In a brief introduction chemical and microbiological parameters that affect shelf life are mentioned, followed by a definition of modified atmosphere packaging. The referred vegetables are categorized into 10 categories: roots, tubers, leafy vegetables, fruits-vegetables, bulbs, stems and shoots, flowers, seeds, fungi and other. The effect of selected MAP applications on the shelf life of the vegetables is also highlighted. Along with atmosphere modification, several storage parameters such as temperature, several pretreatments, film permeability or light and dark storage conditions are studied and their interaction on the quality of the product is also taken under consideration. The increasing demand for healthier and "safer" foods has led the food industry in pursuit of storage technologies that will serve the primary role of storage life prolongation but with no sacrifice on nutritional value and without the presence of additives. MAP is a storage technique that has already proven to be effective in extending the shelf life of the product by reducing respiration rate and preserving all its quality characteristics. Due to many physiological factors that affect the shelf life of minimally processed vegetables (respiration rate, ethylene production, maturation and ripening) the selection of the ideal storage parameters (gas mixture, storage temperature, packaging film, and treatments prior to packaging) of MAP is a challenging procedure and must be planned carefully.
INGLÊS

Yellow Alkaline Noodles - Processing Technology And Quality Improvement

de Muhammad Tauseef Sultan e Roselina Karim

59,61€ + 10% EM CARTÃO

DISPONIBILIDADE IMEDIATA

 <p>This Brief will provide an overview of various types of noodles with special emphasis on yellow alkaline noodles. It includes detailed discussions about yellow alkaline noodles including their ingredients, processing technology, the factors affecting their nutritional value and quality. Recent developments and potential ways of improving ingredient quality and enhancing their shelf life are the hallmark of this Springer brief. Noodles are one of the oldest forms of processed foods and they comprise an important part of the diet of various Asian countries, and are popular world-wide. Yellow alkaline noodles specifically are the preferred noodle of Southeast Asia (e.g., China, Indonesia, Malaysia, and Thailand, Japan and Korea) and accounts for ~30% wheat flour consumption in some countries.</p>
INGLÊS

Energy Use In Global Food Production - Considerations For Sustainable Food Security In The 21st Century

de Meera Verma

59,61€ + 10% EM CARTÃO

DISPONIBILIDADE IMEDIATA

 Ã¯Â¿Â½ This Brief examines the sustainability of energy use in global food production and processing. Energy Use in Global Food Production uses case studies to illustrate how food production and processing is a significant contributor to anthropogenic climate change.
INGLÊS

Alternative Routes To Oil Structuring

de Ashok R. Patel

59,61€ + 10% EM CARTÃO

DISPONIBILIDADE IMEDIATA

 <p>This Springer Brief gives an overview of recent research conducted in the area of oil structuring starting with a detailed introduction on oleogelation and properties of food-approved building blocks followed by the discussion of some illustrative examples to explain the processing steps required for creating oleogels, advanced characterization (rheological, thermal and microstructural) and some potential edible applications of oleogels. The book w concludes with a section summarizing the general guidelines on the properties of oleogels and practically of approach with regards to the specific category of building blocks used for structuring. The text also lists some unresolved challenges that need to be addressed in order to fully exploit oleogelation for future food product development.</p><p>The functional application of liquid oils in food product development is mostly accomplished by structuring them into soft, plastic-like materials. This structuring of oil is traditionally based on the fat crystal network formed by high melting triacylglycerol (TAG) molecules that are rich in <i>trans</i> and/or saturated fatty acids. Currently, due to the factors such as the requirement for <i>trans</i>- and saturated fat-free food products, sustainable manufacturing and ethical trade practices, the research in the area of identifying alternative routes to oil structuring (in the absence of <i>trans</i> and saturated fats) has been regarded as a ‘hot topic’ in the bio-scientific community. Oleogelation (gelling of liquid oil in absence of crystallizable TAGs) is one such alternative, which has recently attracted tremendous attention from researchers and industrial scientists working in the domain of food product development. The possibility of creating structured gels that contain a large amount of liquid oil (usually above 90 wt%) opens up many possibilities to develop food products with better nutritional profiles.</p>
INGLÊS

Porosity - Establishing The Relationship Between Drying Parameters And Dried Food Quality

de Azharul Karim, Chandan Kumar, Mohammad U.H. Joardder e Richard J. Brown

59,61€ + 10% EM CARTÃO

DISPONIBILIDADE IMEDIATA

 This Brief provides a comprehensive overview of porosity's effects on dried food quality. The Brief presents a comprehensive view of the factors affecting porosity in dried foods, from pressure and drying rate to temperature and coating treatment, and relates these to porosity effects during the five major drying processes.
INGLÊS

Trypanosoma Cruzi As A Foodborne Pathogen

de Belkisyole De Noya, Lucy J. Robertson e Oscar Gonzalez

59,61€ + 10% EM CARTÃO

DISPONIBILIDADE IMEDIATA

 This Brief provides a comprehensive overview of Trypanosoma cruzi, a parasite that is traditionally considered as exclusively vectorborne, but can be foodborne, and may lead to outbreaks of Chagas disease in consumers.
INGLÊS

Fruit And Vegetable Storage - Hypobaric, Hyperbaric And Controlled Atmosphere

de Anthony Keith Thompson

59,61€ + 10% EM CARTÃO

DISPONIBILIDADE IMEDIATA

 This Brief reviews the effects of increasing and reducing atmospheric pressure on the postharvest life of fruit and vegetables. Hypobaric and Hyperbaric Storage of Fruit and Vegetables reports on the effects of storage on over 45 types of fruit and vegetables, as well as on whole plants and cut flowers.
INGLÊS

Aware Food Choices: Bridging The Gap Between Consumer Knowledge About Nutritional Requirements And Nutritional Information

de Angela Tarabella e Barbara Burchi

66,24€ + 10% EM CARTÃO

DISPONIBILIDADE IMEDIATA

 This Brief provides a snapshot of the continuing debate in the food industry on how to bridge the gap between consumer knowledge of nutrition principles and the nutrition information system currently in place for labelling.
INGLÊS

Effect Of Milk Fat Globule Size On The Physical Functionality Of Dairy Products

de Bhesh Bhandari, Martin Palmer, Nidhi Bansal e Tuyen Truong

59,61€ + 10% EM CARTÃO

DISPONIBILIDADE IMEDIATA

 Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy products.
INGLÊS

Anthocyanins And Human Health: Biomolecular And Therapeutic Aspects

de Muhammad Riaz, Muhammad Zia Ul Haq e Saad Bashar

59,61€ + 10% EM CARTÃO

DISPONIBILIDADE IMEDIATA

 This Brief presents comprehensive coverage of anthocyanins. In focusing on secondary metabolites in plants, this work aims to cover the resulting therapeutic potential for humans by referencing the numerous herbal-derived substances which have been evaluated and the rapidly growing data on the interactions of anthocyanins with the microbiome.
INGLÊS

Biosurfactants In Food

de Deepansh Sharma

59,61€ + 10% EM CARTÃO

DISPONIBILIDADE IMEDIATA

 <p>The present work aims to cover the perspectives of biosurfactants, which can be of interest in food-related industries and biomedical applications. Biosurfactants are a structurally diverse group of surface-active molecules extensively produced by bacteria, yeast and fungi. Despite having significant potential associated with emulsion formation, anti-adhesive and antimicrobial activities, considerably few applications have been reported regarding applications of biosurfactants in food formulations and processing.</p><p>The utilization of biosurfactants, which are highly functional in food and biomedical applications, has become more and more significant. Along with providing an overview of biosurfactant properties, the book suggests how these properties could be applicable in the food industry.</p><p></p>
INGLÊS

Nutritional And Analytical Approaches Of Gluten-Free Diet In Celiac Disease

de Arrate Lasa, Edurne Simon, Idoia Larretxi, Itziar Churruca, Jonatan Miranda, Maria Angeles Bustamante, Maria Del Pilar Fernandez-Gil e Virginia Navarro

59,61€ + 10% EM CARTÃO

DISPONIBILIDADE IMEDIATA

 <div>This study by the University of Basque Country Gluten Analysis Laboratory analyzes the gluten free diet from different perspectives. The authors provide background information on gluten, celiac disease, and other pathologies related to gluten intake. Later chapters cover topics such as techniques for gluten detection in foodstuffs and additives, as well as techniques used in complex matrices.<br></div><div><br></div><div>Given that the only effective treatment for celiac disease is a strict, lifelong, gluten-free diet, and that the ingestion of small amounts of gluten can cause major symptoms in gluten intolerants, in recent years there has been an increasing interest in gluten free foodstuffs. In fact, the gluten-free product market has become one of the most prosperous in the field of food and beverages. The book provides a detailed analysis of the nutritional composition of gluten-free foodstuffs and a comparison with their gluten containing analogues.</div><div><br></div><div>While targeted towards clinicians and science professionals, such as those working to develop gluten-free foods, it also discusses the energy and nutrient content of a gluten-free diet and offers different nutritional education strategies to improve the eating habits and nutritional status of those living with celiac disease.</div><div><br></div>
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