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Asian BerriesHealth Benefits

Asian BerriesHealth Benefits

As consumers look to natural foods to promote health and well-being their focus has been on foods with recognized health properties. Natural health products with rich antioxidant and high free radical scavenging activity such as Asian berries currently draw the interest of scientific researchers whose goal is to evaluate Asian berries’ nutritional and health-promoting properties. Collected in one source Asian Berries: Health Benefits covers a wide array of different Asian berries their properties potential health benefits and possible uses. Asian berries are well-known traditional nutritional foods and herbal medicinals as well as valuable nourishing tonic which has been used for thousands of years in Asian countries. They are traditionally employed as herbal medicinals from ancient times. Recently Asian berries widely marketed as health foods have become increasingly popular in the Western world because of their health-promoting properties. This book explores a wide array of possibilities and benefits that come from Asian berries. Key Features: Defines chemical biochemical properties bioactive components and health benefits of Asian berries Details postharvest storage technology and processing technology development Explains utilization of Asian berries by-products Discusses Asian berries functional foods as well as food safety issues Complete with 18 chapters written by experts in their field Asian Berries: Health Benefits serves as an excellent reference for anyone interested in the science and technology of bioactive components from Asian berries as health-promoting foods.

GBP 120.00
1

MilletsProperties Processing and Health Benefits

MilletsProperties Processing and Health Benefits

Millets are low cost cereal grains and widely used in the food industry and animal husbandry as an important source of food and feed. As a rich source of starch protein minerals vitamins and specific bioactive compounds that contain beneficial antioxidant properties they have gained considerable attention as a botanical dietary supplement and various functional foods. Millets: Properties Processing and Health Benefits explores millet production chemistry and nutritional aspects processing technologies product formulations and more. Understanding the properties of millets provides a basis for better utilizing millet crops in addition to further development of millets as an important industrial crop. Key Features: Provides millet taxonomy history nutritional aspects and health benefits Discusses the physical and functional properties of millets Explores various millet-based products Deals with starch composition structure properties and applications Touches on postharvest management of millets This book combines information on the composition functional properties and processing along with information on the health properties of millets. With its unique presentation on millets flour and starch it will be suitable for those wanting to use millets in various food products including food technologists nutritionists research scientists and agriculture professionals.

GBP 124.00
1

Korean Functional Foods Composition Processing and Health Benefits

Korean Functional Foods Composition Processing and Health Benefits

Koreans believe the adage of food as medicine. Therefore herbs or fruit ingredients such as ginger cinnamon adlay mugwort pomegranate and ginseng are used for their therapeutic effects as much as cooking. This book provide information related to Korean functional food. It first describes the history and culture of Korean foods and then compares Korean diet tables with other Asian countries and Western countries. Also the book will cover detailed information of Korean functional foods such as kimchi soybean products ginseng salt oil and seeds. It also deals with its health benefits and processing methods followed by rules and regulations related to its manufacture and sales. | Korean Functional Foods Composition Processing and Health Benefits

GBP 140.00
1

Spice Bioactive Compounds Properties Applications and Health Benefits

Spice Bioactive Compounds Properties Applications and Health Benefits

Nature offers us spices which are a significant part of healthy and nutritious foods. The presence of abundant bioactive compounds in these spices makes them interesting from a scientific and health perspective. Extracts obtained from spice materials possess many health benefits and are rich sources of antioxidants which suppress reactive oxygen species. Spice Bioactive Compounds: Properties Applications and Health Benefits collects such information together in one book presenting all necessary features related to spices and their properties. Exploring the most recent research related to the extraction isolation encapsulation identification and characterization of bioactive compounds present in spices this book also covers the health element of spices and its utilization as a treatment for various disorders. Key Features: Discusses about 14 different spices and their salient features Presents the novel technologies used in the extraction isolation and identification of bioactive compounds from spices Explores the utilization of spices for culinary use in food Industries such as the food and pharmaceutical industries have great interest in the use of bioactive compounds for the production of drugs and functional foods. Written by experts in their field this book will be useful to anyone in either industry as well as those who have an interest in the use of such bioactive compounds for the production of drugs and functional foods. | Spice Bioactive Compounds Properties Applications and Health Benefits

GBP 155.00
1

Coffee Science Biotechnological Advances Economics and Health Benefits

Coffee Science Biotechnological Advances Economics and Health Benefits

Coffee Science: Biotechnological Advances Economics and Health Benefits highlights the important advances in coffee research and an all-inclusive collection of information on the current status of global coffee production and market sustainable benefits novel methods and recent developments in coffee metabolites analysis advancements in coffee processing technology and improvement of coffee quality by fermentation solid-liquid extraction methods and post-harvesting processes to improve the beverage quality and produce coffees with different sensory profiles. The book compiles insights into the biotechnological advances to improve coffee quality. It also describes specialty coffees which are gaining consumer acceptance and enjoying a good global market. This book collates work on the influence of various coffee metabolites such as methyl xanthine polyphenols phenolic compounds indoleamines biogenic amines and coffee diterpenes in human health effects such as cardiovascular diseases cancer type 2 diabetes mellitus Alzheimer’s disease and Parkinson’s disease. This book is a useful resource for scientists academicians and professionals all over the world who are engaged in coffee cultivation research business and coffee consumers’ health. Key Features Current status on coffee production and the global market Novel methods and recent developments in the determination of coffee metabolites Advancements in coffee bean processing technology and improvement of coffee quality Biotechnological advances to improve coffee quality: The role of molecular markers tissue culture transgenic technology and micro RNAs Effects of coffee consumption on human health Knowledge contributions from acknowledged experts from across the world | Coffee Science Biotechnological Advances Economics and Health Benefits

GBP 130.00
1

Phytochemicals in Soybeans Bioactivity and Health Benefits

Phytochemicals in Soybeans Bioactivity and Health Benefits

Soybeans represent an excellent source of high-quality protein with a low content in saturated fat. They can be made into various foods such as tofu miso breakfast cereals energy bars and soy cakes. Much research has been carried out on the positive health effects of soybeans and increasing evidence shows that consumption of soybeans may reduce the risk of osteoporosis have a beneficial role in chronic renal disease lower plasma cholesterol and decrease the risk of coronary heart disease. Phytochemicals in Soybeans: Bioactivity and Health Benefits describes in detail the chemical characteristics of health-promoting components of soybeans and soybean products their impacts on human health and emerging technologies about soybean processing and new products. With 22 chapters containing the most recent information associated with soybean products topics of the chapters include soybeans’ role in human nutrition and health their composition and physicochemical properties action mechanism of their physiologic function processing engineering technology food safety and quality control. Key Features: Promotes soybean products as functional food with advanced processing technology Presents the basic research containing the experimental design methods used and a detailed description of the results. Provides a systematic approach to the subject to facilitate a better comprehension of the subjects with illustrations and diagrams Includes a comprehensive and up-to-date list of references With contributions from authors around the world who are experts in their field this book contains new information on the health impacts of soybean consumption new product development and alternative technologies of soybean processing and will be useful for professors and researchers as well as graduate and undergraduate students alike. | Phytochemicals in Soybeans Bioactivity and Health Benefits

GBP 170.00
1

Health Benefits of Nuts and Dried Fruits

Health Benefits of Nuts and Dried Fruits

Nuts and dried fruits are part of our daily diet. They are consumed whole or as ingredients of many food products such as muffins cereals chocolates energy bars breads and cookies among others. Health Benefits of Nuts and Dried Fruits provides a comprehensive overview of the literature on the health benefits of nuts and dried fruits. The book summarizes the current state of knowledge in key research areas and provides ideas for future scientific research and product development. Nuts a term that comprises tree nuts and peanuts are highly nutritious containing health-promoting macronutrients micronutrients vitamins and bioactive phytochemicals; they are one of the edible foods with the highest content in antioxidants. The consumption of nuts is recognized for its health-promoting properties which ranges from a consistent cholesterol-lowering effect in clinical trials to a robust association with reduced risk of cardiovascular disease and all-cause mortality in prospective studies. In spite of the high energy content of nuts there is no evidence that their frequent consumption promotes obesity and they may even help control it. Dried fruits which serve as important healthful snacks worldwide are nutritionally equivalent to fresh fruits while providing all of their bioactive components in concentrated form. While the evidence level concerning the health effects of dried fruits lags behind that on nuts it suggests that individuals who consume dried fruits regularly have a lower risk of cardiovascular disease obesity and other non-communicable diseases. Main features of the book concerning nuts and dried fruits: • Provides detailed information on health effects • Highlights current regulation and health claims • Provides updated dietary recommendations • Describes nutrient absorption and metabolism • Discusses mechanisms implicated in the health effects Although this book is intended primarily as a reference by comprehensively reviewing the current state of knowledge it can guide future research on the topic. Among others food scientists biochemists nutritionists health professionals decision makers and regulatory agencies can draw much benefit from its contents. Hopefully it will help in public health strategies to promote healthy aging and improve population wellbeing.

GBP 120.00
1

Anthocyanins in Subtropical Fruits Chemical Properties Processing and Health Benefits

Anthocyanins in Subtropical Fruits Chemical Properties Processing and Health Benefits

Anthocyanins are one of the powerful antioxidants that can alleviate several lifestyle diseases such as heart diseases and hypertension. They can reduce cancer by protecting cells against damage. Several subtropical fruits including berries plums black grapes apricots and peaches among others are a rich source of anthocyanin. Consumption of these fruits will prolong the longevity of consumers; this is ascribed to the curative effects of anthocyanins present in those fruits. Anthocyanins in Subtropical Fruits: Chemical Properties Processing and Health Benefits discusses novel techniques adopted for the extraction of anthocyanins from various subtropical fruits. In this book experts in the field examine solutions for efficiently extracting anthocyanins from subtropical fruits with higher yield. Protocols for the commercial production of anthocyanins from various subtropical fruits with their applications are also discussed in detail. Additional features: • Addresses chemical properties classification and stability of anthocyanins during processing and storage • Discusses the benefits of using both thermal and non-thermal processing methods for extraction of anthocyanins from various subtropical fruits • Explains the applications of synthetic and natural anthocyanins in foods and their regulatory aspects Providing comprehensive information on extraction techniques as well as the chemical and health properties of anthocyanins from various subtropical fruits this book is a valuable resource for academic students research scholars and food scientists. 9781032127958_ | Anthocyanins in Subtropical Fruits Chemical Properties Processing and Health Benefits

GBP 155.00
1

Essential Fatty AcidsSources Processing Effects and Health Benefits

Essential Fatty AcidsSources Processing Effects and Health Benefits

Essential fatty acids are fatty acids that humans must ingest because the body requires them for good health but it cannot synthesize itself. Therefore such nutrients need to be supplied from either diet or dietary supplements. Recent studies raised scientific and medical interest in the beneficial effects of these fatty acids on brain and retina function as well as reducing ill health effects such as cardio-metabolic diseases. Thus there is an interest in developing requirements and dietary recommendations. Essential Fatty Acids: Sources Processing Effects and Health Benefits provides a systematic introduction and comprehensive information about the essentiality of diets rich in omega fatty acids for successful human growth development and disease prevention. This book presents detailed knowledge about essential fatty acids their different food sources biochemistry and metabolism. It provides a comprehensive assessment of current knowledge about the effects of various processing and storage conditions on essential fatty acids their bioavailability and supplementation in foods and diet. Chapters highlight the contribution of essential fatty acids in prevention and improvement of various conditions such as heart problems arthritis cancer brain and bone health especially in developing fetuses and children. Key Features: Presents comprehensive information on nutritional and health aspects of fats and essential fatty acids Contains a wealth of information on the structure sources biochemistry and nutritional properties of essential fatty acids Provides the latest information about the changes in essential fatty acids during various processing and storage conditions Highlights the bioavailability supplementation and dietary requirements of these fatty acids By bringing together diverse areas of biochemistry storage as well as processing behavior and dietary requirements this book lays the groundwork for striking expansion in our understanding of these important biochemicals and their role in health and disease prevention. Essential Fatty Acids will be of interest to a large and varied audience of researchers in academia industry nutrition dietetics food science agriculture and regulators.

GBP 120.00
1

Handbook of Cereals Pulses Roots and TubersFunctionality Health Benefits and Applications

Handbook of Cereals Pulses Roots and TubersFunctionality Health Benefits and Applications

Cereals pulses roots and tubers are major food sources worldwide and make a substantial contribution to the intake of carbohydrates protein and fiber as well as vitamin E and B. The Handbook of Cereals Pulses Roots and Tubers: Functionality Health Benefits and Applications provides information about commercial cereals pulses and their nutritional profile as well as health benefits and their food and non-food applications. Split into four sections this handbook covers all the recent research about the related crops and outlines matters needing further research in the field of agriculture sciences. Both qualitative and quantitative analysis of nutrients and bio-actives and their beneficial effects on human health are highlighted in this book. The conclusions drawn and future perspectives proposed in each chapter will also help researchers to take more focused approaches. FEATURES Covers the full spectrum of cereals pulses roots and tubers grain production processing and their use for foods feeds fuels and industrial materials and other uses Contains the latest information from grain science professionals and food technologists alike Provides comprehensive knowledge on the nutritional and non-nutritional aspects of cereals pulses and tubers Discusses the latest development in modification of native starch Provides information in enhancing shelf life and its utilization in phytochemical rich product development The result of various well-versed researchers across the globe sharing their knowledge and experience this handbook will be a valuable resource for students researchers and industrial practioners who wish to enhance their knowledge and insights on cereals pulses roots and tubers.

GBP 152.00
1

Geographic Information ResearchBridging The Atlantic

Geographic Information ResearchBridging The Atlantic

The contributors to this edited collection demonstrate that geographic information research is truly global in character cutting across a wide range of disciplines and addressing conceptual methodological technical ethical and political issues alike. Of the six themes two are broadly concerned with data integration (geographic data infrastructures GIS diffusion and implementation); two are more technical and conceptual in nature (generalisation concepts and paradigms) and two reflect to a larger extent the application-driven nature of GIS technology (spatial analysis and multimedia). Each section is introduced by chapters highlighting the key research issues. Further chapters explore these issues in greater depth and benefit from the international collaboration. Through the comparison of results included in this book the prospects for advancing the field and addressing the challenges of GIS research are greatly improved.

GBP 128.00
1

Mould's Medical AnecdotesOmnibus Edition

Mould's Medical AnecdotesOmnibus Edition

Mould's Medical Anecdotes: Omnibus Edition is a fabulous collection of anecdotes on the humorous intriguing unusual mysterious and historical aspects of medicine. It combines the hugely successful Mould's Medical Anecdotes and More Mould's Medical Anecdotes and includes a selection of more recently collected material. Dr. Mould searched newspapers advertisements case histories monologues and medical journals on both sides of the Atlantic for this treasure trove.

GBP 128.00
1

Tree Biotechnology

Tree Biotechnology

Atlantic salmon (Salmo salar L) is an anadromous species contributing to major fishery catches and comprising a significant part of the aquaculturally produced fish for human consumption. The aim of this book is to incite the interest in the field of knowledge gathered from a broad scope of disciplines that have investigated this fish species. Undeniably increasing fishery pressure on wild fish stocks throughout the world oceans has prompted the need for sustainable aquacultural production for increasing human demands.

GBP 136.00
1

Marine Corrosion of Stainless SteelsTesting Selection Experience Protection and Monitoring

Marine Corrosion of Stainless SteelsTesting Selection Experience Protection and Monitoring

This is Number 33 of the Marine Corrosion of Stainless Steels a publication of the European Federation of Corrosion (EFC). Part I of this volume on the "Marine Corrosion of Stainless Steels" consists of five chapters and is concerned with tests that were conducted in the 1990s on the corrosivity of European sea waters (Atlantic Baltic English Channel Mediterranean and North Sea) towards three types of stainless steels. Results from these two test programmes were presented at a European Workshop on Sea Water Corrosion of Stainless Steels in Trondheim in 1996 and at various corrosion conferences mostly in Europe. The other four chapters in Part I describe experimental procedures critical pitting temperature data crevice corrosion results and results from the MAST biofilm studies. The remaining 23 chapters of the book are concerned with reviews and reports that develop the above topics.

GBP 104.00
1

The Ecphoras Iconic Fossils of Eastern North America

The Ecphoras Iconic Fossils of Eastern North America

In the Miocene and Pliocene fossil shell beds of the eastern United States the single most spectacular molluscan species radiation is seen in the ecphora shells (the Tribe Ecphorini). These bizarrely shaped gastropods with their distinctive ribbed shell sculpture represent a separate branch of the Subfamily Ocenebridae Family Muricidae. Characteristically these muricid gastropods are heavily ornamented with spiral ribs and cords and are considered some of the most beautiful and interesting groups of fossil mollusks found along the Atlantic Coastal Plain and Floridian Peninsula. The ecphoras are greatly sought after by fossil collectors. The ecphora faunas and their individual species and subspecies are illustrated and described in detail along with photographs of ecphora-bearing geological units and in-situ specimens. The authors list the 67 known species and subspecies that are recognized as valid arranged by the eight genera and five subgenera that encompass these taxa. | The Ecphoras Iconic Fossils of Eastern North America

GBP 150.00
1

Global Blue Economy Analysis Developments and Challenges

Global Blue Economy Analysis Developments and Challenges

A global blue economy is an economic arena that depends on the benefits and values realized from the coastal and marine environments. This book explains the sustainable blue economy as a marine-based economy that provides social and economic benefits for current and future generations. It restores protects and maintains the diversity productivity and resilience of marine ecosystems and is based on clean technologies renewable energy and circular material flows. | Global Blue Economy Analysis Developments and Challenges

GBP 150.00
1

Bioactive Compounds in Fermented FoodsHealth Aspects

Bioactive Compounds in Fermented FoodsHealth Aspects

The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of different types of fermented foods and beverages includes bacteria yeasts and fungi. Biotransformation of food constituent by microorganisms occurs during fermentation processes for the production of fermented food and in the gastrointestinal tract by gut microorganisms. This biotransformation results in production of specific bioactive compounds that are responsible for a wide range of health benefits. The bioactive compounds discussed in this book includes polyphenols bioactive peptides fibrinolytic enzymes gama-amino butyric acids (GABA) exopolysaccharides probiotic prebiotic symbiotic and antinutritional factors. These bioactive compounds are responsible for health benefits such as antioxidant antihypertension antimicrobial cholesterol lowering anticancer obesity and antithrombotic properties. Advanced research in the field of food fermentation and their health benefits have resulted in commercialization of some of the fermented foods as functional foods. The traditional fermented foods consumed in different parts of the world and their health benefits are discussed in detail and the book concludes with recent advances in microbial transformation during gut fermentation and their impact on human health. There has been increasing interest among researchers on the proposed title in the last decade and the book brings updated information on research and advances in different types of health benefits exhibited by bioactive compounds in a wide range of fermented foods.

GBP 124.00
1

Tea as a Food Ingredient Properties Processing and Health Aspects

Tea as a Food Ingredient Properties Processing and Health Aspects

Tea is one of the most widely consumed beverages worldwide and tea extract has been used in a variety of food products including beverages bread cakes ice-cream wine biscuits dehydrated fruits and various meat and dairy products. In recent years there is growing consumer interest in the tea extract supplemented products. Tea as a Food Ingredient: Properties Processing and Health Aspects provides extensive scientific information on the properties of tea foods chemical properties formulations and tea as ingredient to develop new health foods. It describes tea food production chemical and physical properties sensory quality processing technology and health benefits. Early chapters present information relating to scientific studies on the health benefits of tea and the latter chapters focus on introducing tea products into foods which is the major focus of the entire book. Key Features: Covers broad areas such as chemical properties bioactive components and health benefits of tea-based foods Focuses on chemical properties of tea foods processing technologies functional food products and health benefits Explains how the addition of tea extract changes the properties of food and consumer sensory perception This book presents current and sound scientific knowledge on the nutritional value and health benefit of the different tea-based food products and will be beneficial for food science professionals as well as anyone with an interest in tea as a food ingredient and the benefits it can provide. | Tea as a Food Ingredient Properties Processing and Health Aspects

GBP 170.00
1

Chickpea and Cowpea Nutritional Profile Processing Health Prospects and Commercial Uses

Chickpea and Cowpea Nutritional Profile Processing Health Prospects and Commercial Uses

Legumes can act as good sources of nutrients especially for those who are suffering from protein related nutritional deficiency. Chickpea (Cicer arietinum) and cowpea (Vigna unguiculata) are annual legumes grown throughout the world as food and feed. The presence of specific nutrients with many health benefits makes them a valuable food commodity. Chickpea and Cowpea: Nutritional Profile Processing Health Prospects and Commercial Uses explores the status of chickpea and cowpea in terms of their production nutritional composition processing mediated changes and methods to remove antinutrients bioactive peptides and their related health benefits. This book also demonstrates the key features of chickpea and cowpea which will make them an ideal substrate to be processed at a commercial scale. It covers all the aspects of latest research based on chickpea and cowpea. Features - Discusses information related to biochemistry of chickpea and cowpea components - Highlights comprehensive and meaningful information related to physical and functional properties - Explains processing mediated changes in nutritional profile of chickpea and cowpea - Provides latest scientific facts related to chickpea and cowpea starch - Explores various bioactive components and related health benefits - Demonstrates storage conditions for chickpea and cowpea In depth information is presented regarding various nutrient components and health benefits of chickpea and cowpea which will provide meaningful information for product formulation. This book covers all aspects of recent research about the chickpea and cowpea while unravelling the hidden industrial potential of chickpea and cowpea. | Chickpea and Cowpea Nutritional Profile Processing Health Prospects and Commercial Uses

GBP 150.00
1