Handbook of Cereals, Pulses, Roots, and Tubers: Functionality, Health Benefits, and Applications, Punia Bangar Sneh, Siroha Anil Kumar, Kumar Manoj
Автор: Wendy J. Dahl Название: Health Benefits of Pulses ISBN: 3030127621 ISBN-13(EAN): 9783030127626 Издательство: Springer Рейтинг: Цена: 6986.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
This book provides a global overview of pulse intake and future trends from a variety of perspectives. Pulses, which include dried beans, peas and lentils, are second only to grains as a source of food for the world’s population. Contributors from around the globe explore a number of issues related to this food group, including their impact on global health and sustainability, the relationship between pulse intake and chronic disease, and their nutritional and gastrointestinal benefits. The primary purpose of the volume is to explore the nutritional and health benefits of pulses (starchy legumes) as a sustainable food source.
Initial chapters focus on the role of pulses in complementary feeding and in the prevention of malnutrition in infants and children in the developing nations of Africa. Authors also consider the feasibility and sustainable properties of pulses as a staple food for these regions. Subsequent chapters focus on the association between pulse intake and chronic disease risk reduction. Contributors identify the unique contributions of pulses, versus legumes as a whole, to chronic disease risk and management. Additional chapters provide a comprehensive review of the nutrient contents of pulses, their bioavailability, and the nutritional impact of pulse consumption. The book also explores the phytochemicals contained in pulses from two perspectives, the traditional perspective of risk (e.g. anti-nutrients) and a nutraceutical perspective, focused on the novel benefits of pulse components (e.g. antioxidants).
The editor has designed the book for students, faculty, and research scientists, as well as practicing dietitians. Members of the pulse industry, grower associations, and government agencies also will find the information relevant to their work, as will those in the private sector employed by food companies with an interest in pulse ingredients.
Section 1: General Aspects.- Introduction to Mediterranean Fruits Bio-wastes: Chemistry, Functionality and Techno-applications.- Potentials of Biowaste Carbohydrates in Gut Health Enhancement.- Section 2: Olive Bio-wastes: Chemistry, Functionality and Technological Applications.- Olive fruit by-products: from waste streams into promising source of value-added products.- Anaerobic digestion technology of solid and liquid forms of olive wastes in Mediterranean area.- Agronomic olive bio-waste management: Combination of olive mill wastewater (OMW) spreading and compost amendment - Effects on soil properties and olive tree performance quality.- Olive waste as promising approach to produce antioxidants, biofertilizers and biogas.- Section 3: Citurs Bio-wastes: Chemistry, Functionality and Technological Applications.- Citrus biowastes: Applications in production and quality enhancement of food from animal sources.- Valorization of grapefruit (Citrus Ч paradisi) processing wastes.- Citrus bio-wastes: source of bioactive, functional products and non-food uses.- Citrus Sinensis (Sweet Oranges) Wastes: The Orange Wealth.- Tangerine (Citrus reticula L.) Wastes.- Lemon (Citrus limon) bio-waste: Chemistry, Functionality and Technological Applications.- Section 4: Apple and pear Bio-wastes: Chemistry, Functionality and Technological Applications.- Valorisation of Apple (Malus domestica) Wastes.- Apple (Malus domestica) by-products: Chemistry, Functionality and Industrial Applications.- Chemistry, Functionality and Technological Applications of Pear Bio-waste.- Section 5: Date palm Bio-wastes: Chemistry, Functionality and Technological Applications.- Valorization of Date Palm (Phoenix dactylifera) Wastes and By-Products.- Date palm (Phoenix dactylifera L.) wastes valorisation: A circular economy approach.- Section 6: Bio-wastes from grape and berries: Chemistry, Functionality and Technological Applications.- An Insight into the Brilliant Benefits of Grape Waste.- Grape (Vitis vinifera) biowastes: Applications in egg, meat and dairy production and products.- Vaccinium berry processing wastes: composition and biorefinery possibilities.- Strawberry (Fragaria ananassa) Wastes.- Section 7: Prunus Bio-wastes: Chemistry, Functionality and Technological Applications.- Apricot (Prunus armeniaca L.) kernel: a valuable by-product.- Valorization of Sweet Cherry (Prunus avium) Wastes as a Source of Advanced Bioactive Compounds.- Peach (Prunus persica) bio-waste: Chemistry, Functionality and Technological Applications.- Valorization of peach (Prunus persica) fruit waste.- Plum (Prunus domestica) Wastes.- Section 8: Cucurbitaceae Bio-wastes: Chemistry, Functionality and Technological Applications.- Leveraging the Cucumis melo wastes.- Citrallus Lanatus (Watermelon) Wastes: Maximizing the Benefits and Saving the Environment.- Pumpkin Bio-Wastes as Source of Functional Ingredients.- Section 9: Bio-wastes from Other Fruits: Chemistry, Functionality and Technological Applications.- Avocado (Persea americana) wastes: chemical composition, biological activities and industrial applications.- Industrial Pomegranate Wastes and Their Functional Benefits in Novel Food Formulations.- Valorization of Persimmon (Diospyros kaki) wastes to be used as functional ingredients.- Carob (Ceratonia Siliqua): Agro-industrial Waste and Potential Uses in the Circular Economy.- Utilization of Tomato (Solanum lycopersicum) BY-PRODUCTS: AN OVERVIEW.- Valorization of guava fruits byproducts: Chemical composition, bioactive components, and technical concerns to food industry
Chapter 1: Properties of cyclodextrins and their applications in food processing
Yoshiyuki Ishida and Thao M. Ho
Chapter 2: Solid encapsulation method: ethylene gas encapsulation into amorphous alpha-cyclodextrin powder
Thao M. Ho, Kamornrath Sungkaprom, Binh T. Ho and Bhesh R. Bhandari
Chapter 3: Encapsulation of gases
Thao M. Ho and Bhesh R.Bhandari
Chapter 4: Encapsulation of flavors
Thi Van Anh Nguyen and Hidefumi Yoshii
Chapter 5: Encapsulation of colors and pigments
Afroza Sultana and Hidefumi Yoshii
Chapter 6: Encapsulation of polyphenols, plant bioactive compounds
Diana Alves and Eva Pinho
Chapter 7: Encapsulation of essential oils
Jaruporn Rakmai, Juan-Carlos Mejuto, Yaxin Sang, Seid Mahdi Jafari, Jianbo Xiao and Jesus Simal-Gandara
Chapter 8: Encapsulation of lipids
Afroza Sultana and Hidefumi Yoshii
Chapter 9: Encapsulation of nutraceuticals and vitamins
Yukiko Uekaji and Keiji Terao
Chapter 10: Encapsulation of antimicrobial compounds
Adriбn Matencio, Silvia Navarro-Orcajada, Francisco Garcнa-Carmona and Josй Manuel Lуpez-Nicolбs
Chapter 11: Encapsulation for packaging
Йva Fenyvesi, Istvбn Puskбs and Lajos Szente
Chapter 12: Encapsulation for masking off-flavor and off-tasting in food production
Lajos Szente, Tamбs Sohajda and Йva Fenyvesi
Chapter 13: Alpha-cyclodextrin functions as a dietary fiber
Keita Chikamoto and Keiji Terao
Chapter 14: Complexation of ingredients in foods by alpha-cyclodextrin to improve their functions
Takahiro Furune and Keiji Terao
Chapter 15: Fruit packaging with 1-methylcyclopropene included in alpha-cyclodextrin
Hermawan D. Ariyanto and Hidefumi Yoshii
Chapter 16: Encapsulation of fruit ripening controlling compounds
Chalida Cholmaitri, Natta Laohakunjit, Apiradee Uthairatanakij and Bhesh R. Bhandari
Автор: Miedaner, Thomas Название: Applications of Genetic and Genomic Research in Cereals ISBN: 0081021631 ISBN-13(EAN): 9780081021637 Издательство: Elsevier Science Рейтинг: Цена: 32844.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Genetic and genomic research has and will continue to have fundamental impact on the future of plant breeding. Cereals are the crops with the highest impact worldwide, providing more than 50% of the calories of human mankind. Given projected population growth in the next decades, the challenges of global climate change, and the growing demand for qualitatively high feed for our animals, cereal scientists and cereal breeders have to provide big efforts for the years to come. . . Applications of Genetic and Genomic Research in Cereals reviews the contributions of genetics and genomics to cultivar development that are already implemented and will become even more important in the next decade. . . This book focuses on cereals grown in temperate regions, mainly bread wheat, durum wheat, and barley, but will cover also breeding aspects in triticale and rye. Split into three main parts Applications of Genetic and Genomic Research in Cereals covers the outreach of these new techniques for practical breeding in a first part, as well as covering genetic and genomic approaches for improving special traits - drought tolerance, biotic stress, biomass production and more in the second part. The final part discusses the impact of modern techniques on practical breeding including hybrid breeding, genetic diversity, genomic selection. . Written by an international team of top acadmics and edited by an expert in the field Applications of Genetic and Genomic Research in Cereals will be of value to academics working in the agricultural sciences the book will also be essential reading for professionals working in plant breeding.
Автор: Dahl Wendy J. Название: Health Benefits of Pulses ISBN: 3030127656 ISBN-13(EAN): 9783030127657 Издательство: Springer Рейтинг: Цена: 6986.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book provides a global overview of pulse intake and future trends from a variety of perspectives.
Описание: An up-to-date overview of the dynamic field of whey protein utilization Whey Protein Production, Chemistry, Functionality and Applications explores the science and technology behind the rapidly increasing popularity of this most versatile of dairy by-products. With its richly nutritious qualities, whey protein has been widely used in the food industry for many years. The last decade has, however, seen manufacturers develop many innovative and exciting new applications for it, both in food and other areas. Taking account of these advances, this insightful work offers a full explanation of the technological and chemical breakthroughs that have made whey protein more in-demand than ever before. Topics covered include manufacturing technologies, thermal and chemical modifications, non-food uses, denaturation and interactions, and more. In its broad scope, the book encompasses: An up-to-date overview of recent developments and new applications Breakdowns of the chemical, nutritional, and functional properties of whey protein Commentary on the current and future outlooks of the whey protein market Examinations of the methods and manufacturing technologies that enable whey protein recovery A full guide to the numerous applications of whey protein in food production and other industries Whey Protein Production, Chemistry, Functionality and Applications is an unparalleled source of information on this highly adaptable and much sought-after commodity, and is essential reading for food and dairy scientists, researchers and graduate students, and professionals working in the food formulation and dairy processing industries.
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