Описание: Within the tropical fruits, the papaya, Carica papaya L. (family Caricaceae Dumort.), is presented as the main representative being cultivated in tropical and sub-tropical areas mostly in developing countries. Papayas nutritional value, beneficial to health, as well as various industrial applications of their products, led to be economically important for both developing and developed countries. Within this broad field of knowledge, this book aims to contribute to better understanding of the topic. The organization of the chapters and sections is also straightforward; Chapter One presents what papaya is (Carica papaya L.), its taxonomy, distribution, origin and morphology. Closing the first part, Chapters Three and Four show the nutritional and medical values, discussing vitamins, minerals and dietary fibers, the industrial applications of using papaya and various parts of the plant, as a source of proteolytic enzymes and some active compounds reported to antimicrobial, anticancer, amongst other properties, illustrating the fatty acid composition, triacylglycerol profile and papaya seed oil of malaysian papaya fruits. In the second part of the book, the readers should find the relevant aspects of papaya microbiology related to fresh fruits quality and safety and the beneficial effects of microorganisms isolated from papaya, such as some Latic Acid Bacteria strains that have been proposed to be potentially probiotics, as shown in Chapters Five and Six. Finally the book addresses the importance of Integrated Management of the Papaya Ringspot Virus, which is transmitted by several aphid species and could commit 100% of the crop as described in Chapter Seven and the biotechnological strategies for control of papaya virus diseases as show in Chapter Eight.
Автор: Joseph M. Croce Название: Cinnamon: Nutrition, Consumption and Health ISBN: 1536186791 ISBN-13(EAN): 9781536186796 Издательство: Nova Science Рейтинг: Цена: 11562.00 р. Наличие на складе: Невозможна поставка.
Описание: Cinnamon: Nutrition, Consumption and Health first explores the benefits of cinnamon and its components on metabolic impairments in diabetes, a disorder caused by impaired insulin release and action, and defective metabolisms of nutrients such as carbohydrates, lipids, and proteins. In addition, the authors discuss the antioxidant, antimicrobial, and flavor properties of cinnamon and its potential as a functional ingredient. A study was conducted to evaluate the effects of chitosan nano-encapsulating mint, thyme and cinnamon essential oils on performance, immune responses and intestinal bacteria population in broiler chickens. In closing, the causes of variations of compounds present in cinnamon essential oil are reviewed, such as: climatic conditions, drying conditions, extraction methods, and the analysis method for chemical characterization.
Автор: Marcela Paola Castro Название: Meat Products: Chemistry, Consumption and Health Aspects ISBN: 1536189782 ISBN-13(EAN): 9781536189780 Издательство: Nova Science Рейтинг: Цена: 27402.00 р. Наличие на складе: Невозможна поставка.
Описание: Meat and meat products have been consumed by humankind throughout time, and the rise of industrialization and mass production in the past century has made them more affordable and available. At the same time, meat and meat products have been blamed for causing cancer and degenerative diseases. Information regarding this has been often blatantly controversial, leading to misinterpretation, uncertainty, and fake news. Rethinking the role of meat in human nutrition is a present challenge for the food industry. To address this, we must look towards green and clean technologies that adhere to the fundamental principles of environmental care. This book includes comprehensive reviews of hot topics relating to meat products. The reader will find current information and scientific evidence about emerging technologies, modern trends and future perspectives on the subject, with emphasis placed on chemical and health aspects. The COVID-19 pandemic has proved that we cannot continue with business as usual. The inevitable consequences of "the old normal" (zoonotic disease, antimicrobial resistance, climate change and food insecurity) will not revert. As we move into the next decade and beyond, we need a more healthy, sustainable and fair food system. This book aims to contribute to build a better scenario for subsequent consumer generations. Today more than ever, food scientists are leading actors in the international scene.
Автор: Larry B. Lewis Название: Kefir: Nutrition, Consumption and Health Benefits ISBN: 1536188050 ISBN-13(EAN): 9781536188059 Издательство: Nova Science Рейтинг: Цена: 22491.00 р. Наличие на складе: Невозможна поставка.
Описание: Kefir is a type of fermented, acidic, slightly alcoholic drink with a creamy consistency, resulting from the fermentation of microorganisms that live in symbiosis in traditional grains or lumps of kefir. Kefir: Nutrition, Consumption and Health Benefits reviews the current literature and presents a "study of art" relating to kefir and its technological advances in product development. The level of microorganisms found in kefir grain are reviewed, along with the ratio of microorganism species to each other, the incubation temperature applied in production, its duration and the storage time of kefir grain.
Автор: Grumezescu, Alexandru Название: Biotechnological Progress And Beverage Consumption ISBN: 0128166789 ISBN-13(EAN): 9780128166789 Издательство: Elsevier Science Рейтинг: Цена: 31160.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Biotechnological Progress and Beverage Consumption, Volume 19 in the Science of Beverages series, presents a scientific resource that discusses current and emerging advancements in technologies and novel applications to help researchers understand and apply the latest techniques to improve beverages. This reliable reference explores how beverages have been improved through biotechnology and provides technical information to improve professional development in a competitive market. Topics include a broad range of trends where some of the most advancements have been made, including improvements in bioactive concentration, probiotics, green technologies in fermentation, and in clarification processes.
Автор: Amal Bakr Shori Название: Milk: Nutrition, Consumption, and Health ISBN: 1536188719 ISBN-13(EAN): 9781536188714 Издательство: Nova Science Рейтинг: Цена: 13462.00 р. Наличие на складе: Невозможна поставка.
Описание: Milk is a highly nutritious medium permissive for the growth of many diverse bacterial species. It is a composite form of different dietary essentials like triglycerides, caseins, soluble milk proteins, milk peptides, sugars, minerals, vitamins, and enzymes. On the one hand, there is increasing interest in the applications of compounds produced by dairy starter cultures due to strong consumer demand for healthy fermented milk products. On the other hand, it is a highly perishable commodity and poor handling can exert a public health and economic toll, thus requiring hygienic vigilance throughout the production-to-consumer chain. This comprehensive book will mainly focus on factors affecting the composition and nutraceutical properties of milk and their functional value from different dairy animals. The book presents factors affecting the composition and nutraceutical properties of milk in different dairy animals, provides information on the microbiota of raw milk, and provides information on the nutritional manipulation of milk nutrients to increase functional value.
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