Dietary Fiber Properties Recovery and Applications

Dietary Fiber  Properties  Recovery  and Applications
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 364
Release: 2019-06-13
ISBN 10: 0128164964
ISBN 13: 9780128164969
Language: EN, FR, DE, ES & NL

Dietary Fiber Properties Recovery and Applications Book Review:

Dietary Fiber: Properties, Recovery and Applications explores the properties and health effects of dietary fiber, along with new trends in recovery procedures and applications. The book covers the most trending topics of dietary fiber applications, emphasizing polyphenol properties, bioavailability and metabolomics, target sources, recovery and emerging technologies, technological aspects, stability during processing, and applications in the food, beverage and nutraceutical sectors. Written by a team of experts in the field of dietary fiber, this book is ideal for chemists, food scientists, technologists, new product developers and academics. Thoroughly explores dietary fiber properties and health effects in light of new trends in recovery procedures and applications Covers issues in three critical dimensions: properties, recovery and applications Focuses on applications in food additives, as well as recovery from plant processing by-products

Dietary Fiber

Dietary Fiber
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 364
Release: 2019-06-27
ISBN 10: 0128164956
ISBN 13: 9780128164952
Language: EN, FR, DE, ES & NL

Dietary Fiber Book Review:

Dietary Fiber: Properties, Recovery and Applications explores the properties and health effects of dietary fiber, along with new trends in recovery procedures and applications. The book covers the most trending topics of dietary fiber applications, emphasizing polyphenol properties, bioavailability and metabolomics, target sources, recovery and emerging technologies, technological aspects, stability during processing, and applications in the food, beverage and nutraceutical sectors. Written by a team of experts in the field of dietary fiber, this book is ideal for chemists, food scientists, technologists, new product developers and academics. Thoroughly explores dietary fiber properties and health effects in light of new trends in recovery procedures and applications Covers issues in three critical dimensions: properties, recovery and applications Focuses on applications in food additives, as well as recovery from plant processing by-products

Glucosinolates Properties Recovery and Applications

Glucosinolates  Properties  Recovery  and Applications
Author: Charis Michel Galanakis
Publsiher: Academic Press
Total Pages: 344
Release: 2019-10-02
ISBN 10: 0128164948
ISBN 13: 9780128164945
Language: EN, FR, DE, ES & NL

Glucosinolates Properties Recovery and Applications Book Review:

Glucosinolates: Properties, Recovery and Applications covers all the important aspects of glucosinolates (properties, processing and recovery issues, particular applications). Starting from the metabolism, health effects and biosynthesis of glucosinolates, the book then deals with recovery, analysis and processing issues in order to reveal their potential applications. Bringing the latest advances in the field, the book also covers practical approaches and applications, giving emphasis to their diversity in plants, the debate of "good" and "bad" glucosinolates, biosynthetic pathways and metabolism, the influence of the food supply chain on decomposition and intake, sustainable sources of glucosinolates, processing and cooking effects, and more. Written by a team of chemists, biochemists, food scientists and technologists, this book is a helpful resource for anyone dealing with food science, technology and new product developments in food, natural products and in health industries. Thoroughly explores the most trending topics of glucosinolates, giving emphasis on their diversity in plants Covers properties, processing, recovery issues and particular applications of glucosinolates Brings the health effects of glucosinolates, metabolomics and decomposition

Polyphenols Properties Recovery and Applications

Polyphenols  Properties  Recovery  and Applications
Author: Charis Michel Galanakis
Publsiher: Woodhead Publishing
Total Pages: 456
Release: 2018-01-11
ISBN 10: 0128135735
ISBN 13: 9780128135730
Language: EN, FR, DE, ES & NL

Polyphenols Properties Recovery and Applications Book Review:

Polyphenols: Properties, Recovery, and Applications covers polyphenol properties, health effects and new trends in recovery procedures and applications. Beginning with coverage of the metabolism and health effects of polyphenols, the book then addresses recovery, analysis, processing issues and industrial applications. The book not only connects the properties and health effects of polyphenols with recovery, processing and encapsulation issues, but also explores industrial applications that are affected by these aspects, including both current applications and those under development. Covers the properties and health effects of polyphenols, along with trends in recovery procedures and applications Addresses recovery, analysis and processing issues Concludes with coverage of the industrial applications of polyphenols

Biobased Products and Industries

Biobased Products and Industries
Author: Charis M. Galanakis
Publsiher: Elsevier
Total Pages: 434
Release: 2020-01-23
ISBN 10: 0128201533
ISBN 13: 9780128201534
Language: EN, FR, DE, ES & NL

Biobased Products and Industries Book Review:

Biobased Products and Industries fills the gap between academia and industry by covering all the important aspects of biobased products and their relevant industries in one single reference. Highlighting different perspectives of the bioeconomy, EU relevant projects, as well as the environmental impact of biobased materials and sustainability, the book covers biobased polymers, plastics, nanocomposites, packaging materials, electric devices, biofuels, textiles, consumer goods, and biocatalysis for the decarboxylation and decarboxylation of biobased molecules, including biobased products from alternative sources (algae) and the biobased production of chemicals through metabolic engineering. Focusing on the most recent advances in the field, the book also analyzes the potentiality of already commercialized processes and products. Highlights the important aspects of biobased products as well as their relevant industries in one single reference Focuses on the most recent advances in the field, analyzing the potentiality of already commercialized processes and products Provides an ideal resource for anyone dealing with bioresource technology, biomass valorization and new products development

The Interaction of Food Industry and Environment

The Interaction of Food Industry and Environment
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 448
Release: 2020-01-22
ISBN 10: 012817515X
ISBN 13: 9780128175156
Language: EN, FR, DE, ES & NL

The Interaction of Food Industry and Environment Book Review:

The Interaction of Food Industry and Environment addresses all levels of interaction, paying particular attention to avenues for responsible operational excellence in food production and processing. Written at a scientific level, this book explores many topics relating to the food industry and environment, including environmental management systems, environmental performance evaluation, the correlation between food industry, sustainable diets and environment, environmental regulation on the profitability of sustainable water use in the food industry, lifecycle assessment, green supply chain network design and sustainability, the valorization of food processing waste via biorefineries, food-energy-environment trilemma, wastewater treatment, and much more. Readers will also find valuable information on energy production from food processing waste, packaging and food sustainability, the concept of virtual water in the food industry, water reconditioning and reuse in the food industry, and control of odors in the food industry. This book is a welcomed resource for food scientists and technologists, environmentalists, food and environmental engineers and academics. Addresses the interaction between the food industry and environment at all levels Focuses on the past decade’s advances in the field Provides a guide to optimize the current food industry’s performance Serves as a resource for anyone dealing with food and environmental science and technology Includes coverage of a variety of topics, including performance indicators, the correlation between the food industry, sustainable diets and the environment, environmental regulations, lifecycle assessments, green supply chain networks, and more

Microalgae

Microalgae
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 454
Release: 2020-10-05
ISBN 10: 0128232145
ISBN 13: 9780128232149
Language: EN, FR, DE, ES & NL

Microalgae Book Review:

Microalgae: Cultivation, Recovery of Compounds and Applications supports the scientific community, professionals and enterprises that aspire to develop industrial and commercialized applications of microalgae cultivation. Topics covered include conventional and emerging cultivation and harvesting techniques of microalgae, design, transport phenomena models of microalgae growth in photobioreactors, and the catalytic conversion of microalgae. A significant focus of the book illustrates how marine algae can increase sustainability in industries like food, agriculture, biofuel and bioprocessing, among others. This book is a complete reference for food scientists, technologists and engineers working in the bioresource technology field. It will be of particular interest to academics and professionals working in the food industry, food processing, chemical engineering and biotechnology. Explores emerging technologies for the clean recovery of antioxidants from microalgae Includes edible oil and biofuels production, functional food, cosmetics and animal feed applications Discusses microalgae use in sustainable agriculture and wastewater treatment Considers the techno-economic aspects of microalgae processing for biofuel, chemicals, pharmaceuticals and bioplastics

Gums Resins and Latexes of Plant Origin

Gums  Resins and Latexes of Plant Origin
Author: Hosakatte Niranjana Murthy
Publsiher: Springer Nature
Total Pages: 909
Release: 2022-07-20
ISBN 10: 3030913783
ISBN 13: 9783030913786
Language: EN, FR, DE, ES & NL

Gums Resins and Latexes of Plant Origin Book Review:

This reference book provides a comprehensive overview of natural gums, resins, and latexes of plants with a focus on their chemistry, biological activities, and practical uses. The content is divided into five main sections each of which contains chapters contributed from valuable experts in their field. Naturally occuring plant products have quite diverse applications in many different industries. The book aims to highlight the important aspects of plant-based gums, resins and latexes as well as provide a strategic framework for further research and development activities on these bioproducts. It will appeal to a broad audience such as biologists, pharmacologists, pharmacists, food technologists and medical practitioners. It is also a useful resource for research investigators of the healthcare industry, academia and students of biomedical sciences.

Fundamental and Applied Scientific Research in the Development of Agriculture in the Far East AFE 2021

Fundamental and Applied Scientific Research in the Development of Agriculture in the Far East  AFE 2021
Author: Aleksei Muratov
Publsiher: Springer Nature
Total Pages: 135
Release: 2022
ISBN 10: 3030914054
ISBN 13: 9783030914059
Language: EN, FR, DE, ES & NL

Fundamental and Applied Scientific Research in the Development of Agriculture in the Far East AFE 2021 Book Review:

Functional Foods

Functional Foods
Author: Navnidhi Chhikara,Anil Panghal,Gaurav Chaudhary
Publsiher: John Wiley & Sons
Total Pages: 592
Release: 2022-03-29
ISBN 10: 1119775566
ISBN 13: 9781119775560
Language: EN, FR, DE, ES & NL

Functional Foods Book Review:

Functional Foods Presenting cutting-edge information on new and emerging food engineering processes, Functional Foods, the second volume in the groundbreaking new series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today. Functional Foods, the second volume in series, “Bioprocessing in Food Science,” is an up-to-date, comprehensive volume covering the preparation, processes and health benefits of functional foods. Written and edited by a team of experts in the field, this important new volume provides readers extensive knowledge about different types of traditional and commercially available functional foods from different sources, such as milk, meat, cereals, millets and fruits and vegetables. The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of functional foods to students, researchers, and industry professionals. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies. As the demand for healthy food is increasing, manufacturers are searching for new possibilities for occupying a growing share in the rapidly changing food market. Covering the use of conventional and non-conventional sources, prebiotics, probiotics and many other topics, with emphasis on their functionality in food systems, this volume also provides insights on the specific packaging requirements for functional foods with maximum illustrations of how to enhance shelf life and create superior quality products. The authors and editors discuss the need for regulatory frameworks, government bodies, guidelines, and their challenges within the context of the functional food market. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library. This outstanding new volume: Discusses an overview of functional foods including global regulations, legislations and packaging requirements Provides knowledge of functional ingredients and health benefits of functional foods from different plants, animals, and microbes sources Acquaints the readers about technological aspects for functional ingredients delivery Addresses the basic to advanced aspects of different functional foods, combining the requirements, health benefits and regulations, showcasing the development of functional food products with potential functional benefits Audience: Process and chemical engineers, chemists, engineers in other disciplines, managers, researchers, scientists, students, and teachers working in the field of food engineering and processing

Food Waste Recovery

Food Waste Recovery
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 560
Release: 2020-12-01
ISBN 10: 0128225920
ISBN 13: 9780128225929
Language: EN, FR, DE, ES & NL

Food Waste Recovery Book Review:

Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications, Second Edition provides information on safe and economical strategies for the recapture of value compounds from food wastes while also exploring their re-utilization in fortifying foods and as ingredients in commercial products. Sections discuss the exploration of management options, different sources, the Universal Recovery Strategy, conventional and emerging technologies, and commercialization issues that target applications of recovered compounds in the food and cosmetics industries. This book is a valuable resource for food scientists, technologists, engineers, chemists, product developers, researchers, academics and professionals working in the food industry. Covers food waste management within the food industry by developing recovery strategies Provides coverage of processing technologies and industrial techniques for the recovery of valuable compounds from food processing by-products Explores the different applications of compounds recovered from food processing using three approaches: targeting by-products, targeting ingredients, and targeting bioactive applications

Innovations in Traditional Foods

Innovations in Traditional Foods
Author: Charis Michel Galanakis
Publsiher: Woodhead Publishing
Total Pages: 348
Release: 2019-01-09
ISBN 10: 0128148888
ISBN 13: 9780128148884
Language: EN, FR, DE, ES & NL

Innovations in Traditional Foods Book Review:

Innovations in Traditional Foods addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences. Certain food categories, such as fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, milk and dairy products are addressed. Intended for food scientists, technologists, engineers and chemists working in food science, product developers, SMEs, researchers, academics and professionals, this book provides a reference supporting technological advances, product development improvements and potential positioning in the traditional food market. Addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences Provides a reference supporting technological advances, product development improvements, and potential positioning in the traditional food market Contains coverage of various food categories, including fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, and milk and dairy products

Sustainable Recovery and Reutilization of Cereal Processing By Products

Sustainable Recovery and Reutilization of Cereal Processing By Products
Author: Charis Michel Galanakis
Publsiher: Woodhead Publishing
Total Pages: 352
Release: 2018-02-03
ISBN 10: 008102214X
ISBN 13: 9780081022146
Language: EN, FR, DE, ES & NL

Sustainable Recovery and Reutilization of Cereal Processing By Products Book Review:

Sustainable Recovery and Reutilization of Cereal Processing By-Products addresses topics associated with the sustainable management of cereal manufacturing. Emphasis is placed on current, advisable practices, general valorization techniques of cereal processing by-products, and the functional properties of healthy cereal by-product components that lead to target applications in foods and nutraceuticals. Focus includes discussions on wheat bran, distillers' dried grains—based within the biorefinery concept, and different techniques for the separation, extraction, recovery and formulation of valuable compounds, including proteins, arabinoxylans, and beta-glucan. Addresses topics associated with the sustainable management of cereal manufacturing Places emphasis on current, advisable practices Presents general valorization techniques of cereal processing by-products Highlights the functional properties of healthy cereal by-product components that lead to target applications in foods and nutraceuticals

Carotenoids Properties Processing and Applications

Carotenoids  Properties  Processing and Applications
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 385
Release: 2019-08-27
ISBN 10: 0128173149
ISBN 13: 9780128173145
Language: EN, FR, DE, ES & NL

Carotenoids Properties Processing and Applications Book Review:

Carotenoids: Properties, Processing, and Applications fills the gap of transfer knowledge between academia and industry, covering integral information in three critical dimensions: properties, recovery and applications. At the moment, carotenoid research is directed at particular applications, including colorants, antioxidants and recovery from plant processing by-products. These trends take into account the health, nutrition and functions of carotenoids, the new recovery efforts from underutilized sources, the extraction procedures using green solvents and technologies, and their sustainability aspects. Written by a team of experts in the field of food chemistry, food science and technology, as well as bioresource technologists mainly from academia, the book covers the most recent advances in the field of carotenoids, while also analyzing the potential of already commercialized processes and products. Covers carotenoids’ properties in view of alternative sources (plant by-products, microalgae, etc.), recovery technologies and applications Thoroughly explores mechanistic aspects, dietary intake and recommendations surrounding the health-promoting effects of carotenoids Discusses the effect of processing and storage conditions in carotenoid levels and bioavailability Presents applications and case studies in the food industry

Pulse Foods

Pulse Foods
Author: Brijesh K. Tiwari,Aoife Gowen,Brian McKenna
Publsiher: Academic Press
Total Pages: 483
Release: 2011-05-11
ISBN 10: 9780123820198
ISBN 13: 0123820197
Language: EN, FR, DE, ES & NL

Pulse Foods Book Review:

Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applications is the first book to provide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can use this knowledge to incorporate pulses into new food products. First reference bringing together essential information on the processing technology of pulses Addresses processing challenges relevant to legume and pulse grain processors Delivers insights into the current state-of-art and emerging processing technologies In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods

Utilization of By Products and Treatment of Waste in the Food Industry

Utilization of By Products and Treatment of Waste in the Food Industry
Author: Vasso Oreopoulou,Winfried Russ
Publsiher: Springer Science & Business Media
Total Pages: 316
Release: 2006-11-23
ISBN 10: 0387357661
ISBN 13: 9780387357669
Language: EN, FR, DE, ES & NL

Utilization of By Products and Treatment of Waste in the Food Industry Book Review:

This is the third volume of the ISEKI-Food book series. It deals with the main features of utilization of the food industry waste, defined thereby as by-product, and the treatments necessary to discard waste to environmental acceptors. It discusses the utilization of byproducts of plants and fish, and presents case studies on waste treatment in the food industry.

Nutraceutical and Functional Food Components

Nutraceutical and Functional Food Components
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 632
Release: 2021-10-24
ISBN 10: 0323850537
ISBN 13: 9780323850537
Language: EN, FR, DE, ES & NL

Nutraceutical and Functional Food Components Book Review:

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components Covers food components by describing the effects of thermal and non-thermal technologies Addresses shelf-life, sensory characteristics and health claims

Science and Technology of Fibers in Food Systems

Science and Technology of Fibers in Food Systems
Author: Jorge Welti-Chanes,Sergio O. Serna-Saldívar,Osvaldo Campanella,Viridiana Tejada-Ortigoza
Publsiher: Springer Nature
Total Pages: 468
Release: 2020-04-15
ISBN 10: 3030386546
ISBN 13: 9783030386542
Language: EN, FR, DE, ES & NL

Science and Technology of Fibers in Food Systems Book Review:

This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process and their role and preventive action against various chronic diseases including colon cancer. The book focuses on traditional and new fiber rich sources, incorporating an integrated approach in terms of the technological and engineering processes used to obtain and incorporate them in traditional foods, plus their characterization, extraction and modification. The study of processing conditions including the chemical, physical and enzymatic processes of fiber extraction and modification are also covered, including traditional and emerging processing technologies, plus the application of fibers in the development of new products and processes. Science and Technology of Fibers in Food Systems integrates knowledge of fibers from their basic structural and property aspects and the applications of these ingredients to extraction process analysis, modification and feasibility for use at the industry level. The chapters incorporate the physiological aspects related to the consumption of fiber for prevention of serious diseases.

Textile Technology Digest

Textile Technology Digest
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 2002
ISBN 10: 1928374650XXX
ISBN 13: CORNELL:31924090239967
Language: EN, FR, DE, ES & NL

Textile Technology Digest Book Review:

Sweet Potato Processing Technology

Sweet Potato Processing Technology
Author: Taihua Mu,Hongnan Sun,Miao Zhang,Cheng Wang
Publsiher: Academic Press
Total Pages: 446
Release: 2017-04-13
ISBN 10: 0128129379
ISBN 13: 9780128129371
Language: EN, FR, DE, ES & NL

Sweet Potato Processing Technology Book Review:

Sweet Potato Processing Technology systematically introduces processing technologies of sweet potato starch and its series products including sweet potato protein, dietary fibers, pectin, granules, anthocyanins and chlorogenic acids. The book provides a detailed and comprehensive account of physicochemical and functional properties of sweet potato products, the nutritional components extracted from sweet potato, as well as their utilization in food, medicine and cosmetic fields. This book can provide the scientific basis and technical support for virtuous circle promotion and structure upgrade of sweet potato processing industry. This book will be a valuable reference for undergraduate and graduate students, as well as specialists and enterprise research staff in the field of food technology. Introduces processing technologies for sweet potato starch and related products Covers utilization of nutritional components extracted from sweet potato in various products Provides the scientific basis and technical support for virtuous circle promotion and structure upgrade of the sweet potato processing industry