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Food biopolymers: Structural, functional and nutraceutical properties, Gani Adil, Ashwar Bilal Ahmad


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Цена: 18167.00р.
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Автор: Gani Adil, Ashwar Bilal Ahmad
Название:  Food biopolymers: Structural, functional and nutraceutical properties
ISBN: 9783030270636
Издательство: Springer
Классификация:
ISBN-10: 3030270637
Обложка/Формат: Paperback
Страницы: 448
Вес: 0.62 кг.
Дата издания: 11.02.2022
Язык: English
Издание: 1st ed. 2021
Иллюстрации: 18 tables, color; 21 illustrations, color; 26 illustrations, black and white; vi, 441 p. 47 illus., 21 illus. in color.
Размер: 23.39 x 15.60 x 2.31 cm
Читательская аудитория: Professional & vocational
Ссылка на Издательство: Link
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Поставляется из: Германии
Описание: Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers from plant, animal and marine sources.


Green Tea Polyphenols Nutraceutical

Название: Green Tea Polyphenols Nutraceutical
ISBN: 1138199370 ISBN-13(EAN): 9781138199378
Издательство: Taylor&Francis
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Цена: 7961.00 р.
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Описание:

There is a wealth of published research on the health-promoting effects of green tea and its various components including polyphenols. Green Tea Polyphenols: Nutraceuticals of Modern Life presents a collection of global findings on the numerous health benefits of green tea polyphenols, confirming their position as healthy functional ingredients. With chapters contributed by experts in the field of green tea science and the inclusion of extensive references, this book provides an authoritative volume that can be used to guide researchers, scientists, and regulatory bodies.

Each chapter previews a specific theme and highlights recent research and development conducted in the field. The book begins with the history, processing, and features of green tea. It then describes the chemical composition and biochemical and physicochemical characteristics, followed by a discussion of the properties of green tea polyphenols, including metabolism, bioavailability, and safety. The subsequent chapters deal with the numerous health benefits associated with consumption of green tea polyphenols. These include benefits related to cancer risk and prevention, cardiovascular disease, protection of internal organs, diabetes and weight management, bone and muscle health, allergies, oral care, inflammation, and gut health.

The book addresses the nutrigenomics and proteomics of poyphenols. It also examines food and nonfood applications of green tea polyphenols, such as extracts, supplements, and skin and hair cosmetic products, demonstrating both therapeutic and functional health benefits. This book brings together a wide array of data on green tea polyphenols, providing a greater understanding of them and insight into their effects on human health, and their applications and commercial potential.

Nutraceutical and Functional Food Components

Автор: Galanakis, Charis Michael
Название: Nutraceutical and Functional Food Components
ISBN: 0128052570 ISBN-13(EAN): 9780128052570
Издательство: Elsevier Science
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Цена: 22254.00 р.
Наличие на складе: Поставка под заказ.

Описание: The international Court of Justice (ICJ) is the principal judicial organ of the United Nations. This publication is an annual record of the work of the Court during the period from 1 August of the preceding year to 31 July of the current year. It discusses a wide range of topics and cases before the Court pertaining to subjects such as territorial rights, law of the sea and treaty interpretation.

Antioxidant Nutraceuticals

Название: Antioxidant Nutraceuticals
ISBN: 149873703X ISBN-13(EAN): 9781498737036
Издательство: Taylor&Francis
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Цена: 25265.00 р.
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Описание: This book addresses various clinical and sub clinical applications of antioxidant nutraceuticals, with a primary focus on preventive use for general wellness, common ailments, and such chronic illnesses as cancer and neurological applications. This unique book captures the applications of natural antioxidants, which have been used for thousands of years in Traditional Chinese Medicine and Ayurvedic Medicine as well as modern nutraceuticals formulations. It covers antioxidant applications in clinical scenarios including the historical perspective, basic antioxidant properties and applications, anti-inflammatory properties, and antioxidant applications in a variety of clinical conditions.

Food Biopolymers: Structural, Functional and Nutraceutical Properties

Автор: Gani Adil, Ashwar Bilal Ahmad
Название: Food Biopolymers: Structural, Functional and Nutraceutical Properties
ISBN: 3030270602 ISBN-13(EAN): 9783030270605
Издательство: Springer
Цена: 18167.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers from plant, animal and marine sources.

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques

Автор: Galanakis Charis Michel
Название: Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques
ISBN: 0323850529 ISBN-13(EAN): 9780323850520
Издательство: Elsevier Science
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Цена: 26107.00 р.
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Описание:

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.

Flavors for nutraceutical and functional foods

Название: Flavors for nutraceutical and functional foods
ISBN: 1138064173 ISBN-13(EAN): 9781138064171
Издательство: Taylor&Francis
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Цена: 26796.00 р.
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Описание: This book describes the extraction techniques used for manufacturing flavors from natural raw materials.

Food Wastes and By–products: Nutraceutical and Health Potential

Автор: Rocio Campos–Vega, B. Dave Oomah, Hayde Azeneth Vergara–Castaneda
Название: Food Wastes and By–products: Nutraceutical and Health Potential
ISBN: 1119534100 ISBN-13(EAN): 9781119534105
Издательство: Wiley
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Цена: 26128.00 р.
Наличие на складе: Поставка под заказ.

Описание: Face-to-face diplomacy is the most ubiquitous practice of world politics, seen as essential by leaders, but dismissed as irrelevant by political scientists. Drawing upon social neuroscience and psychology, this book addresses this puzzle to create a theory of face-to-face diplomacy that is relevant for both students and scholars of world politics as well as practitioners and policymakers.

Super and Nutraceutical Foods: Composition and Technology

Автор: Teresita Sandra Martin-del-Campo
Название: Super and Nutraceutical Foods: Composition and Technology
ISBN: 1536190829 ISBN-13(EAN): 9781536190823
Издательство: Nova Science
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Цена: 32312.00 р.
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Описание: Superfoods have been used for human consumption for centuries. These foods provide an important amount of essential nutrients and energy. Nowadays, the nutraceutical properties of superfoods have acquired importance due to their additional health benefits. Most superfoods are eaten in their fresh form in producing regions, but seasonality is an important limiting issue. Traditional processing technologies have been used to assure supply for the whole year, and innovative processing technologies have been developed to reach bigger markets. In this book, the authors provide information about nutritional aspects of the described foods. Additionally, the different functional properties of each food, such as antioxidant, anticancer, hypoglycemic, and cardioprotective activities are discussed. It includes information about their principal bioactive compounds, biological activities, the effects of processing these compounds, nutritional values, and sensorial properties and shelf life. The first section is focused on the properties of selected fruits, some eaten fresh, others only after a first transformation. The second section is focused on a selection of foods having been transformed before human consumption, such as cereals, pseudocereals, and legumes. Finally, the third section includes a set of products from animal and diverse origins.

Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries

Автор: Rizvi Syed
Название: Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries
ISBN: 0081014848 ISBN-13(EAN): 9780081014844
Издательство: Elsevier Science
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Цена: 37897.00 р.
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Описание: Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes.Part one describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane technologies. It also reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction. Part two then focuses on advances in separation technologies and their applications in various sectors of the food, beverage and nutraceutical industries. Areas covered include dairy and egg processing, oilseed extraction, and brewing. This section discusses the characteristics of different foods and fluids, how food constituents are affected by separation processes and how separation processes can be designed and operated to optimize end product quality.With its team of experienced international contributors, Separation, extraction and concentration processes in the food, beverage and nutraceutical industries is an important reference source for professionals concerned with the development and optimisation of these processes.

Nanotechnology in the Food, Beverage and Nutraceutical Industries

Автор: Huang Qingrong, Huang Q.
Название: Nanotechnology in the Food, Beverage and Nutraceutical Industries
ISBN: 0081016328 ISBN-13(EAN): 9780081016329
Издательство: Elsevier Science
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Цена: 32844.00 р.
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Описание: Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed.After an introductory overview, the first part discusses general issues such as risk assessment, the regulatory framework, detection and characterisation of nanoparticles in food. Part two summarises the wide range of applications of nanotechnology in food processing, including nanoscale nutraceutical delivery systems, nanoemulsions and colloids, nanoscale rapid detection devices for contaminants, nanofiltration and nanocomposite packaging materials.With its distinguished editor and international team of contributors, Nanotechnology in the food, beverage and nutraceutical industries is a valuable reference work for both food processors and those researching this expanding field.

Nanoencapsulation Technologies in the Food and Nutraceutical Indu

Автор: Jafari, Seid Mahdi
Название: Nanoencapsulation Technologies in the Food and Nutraceutical Indu
ISBN: 0128094362 ISBN-13(EAN): 9780128094365
Издательство: Elsevier Science
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Цена: 26444.00 р.
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Описание:

Nanoencapsulation Technologies for the Food and Nutraceutical Industries is a compendium which collects, in an easy and compact way, state-of-the-art details on techniques for nanoencapsulation of bioactive compounds in food and nutraceutical industries.

The book addresses important modern technologies, including biopolymer based nano-particle formation techniques, formulation based processes, such as nano-liposomes and nano-emulsions, process based nano-encapsulation, such as electro-spinning and nano-spray drying, natural nano-carrier based processes, like casein and starch nano-particles, and other recent advances.

This definitive reference manual is ideal for researchers and industry personnel who want to learn more about basic concepts and recent developments in nanotechnology research.

  • Serves as a compendium of recent techniques and systems for nanoencapsulation of bioactive compounds
  • Brings together basic concepts and the potential of nanoencapsulation technologies, also including their novel applications in functional foods and nutraceutical systems
  • Includes biopolymer based nano-particle formation techniques, formulation based processes, process based nanoencapsulation, and nano-carrier based process
Nutraceutical and Specialty Lipids and their Co-Products

Название: Nutraceutical and Specialty Lipids and their Co-Products
ISBN: 0367391058 ISBN-13(EAN): 9780367391058
Издательство: Taylor&Francis
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Цена: 9798.00 р.
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Описание:

While certain saturated and trans fats continue to face scrutiny as health hazards, new evidence indicates that, in addition to supplying foods with flavor and texture, fats also provide us with dietary components that are absolutely critical to our well-being. The importance of essential fatty acids and fat-soluble vitamins and other minor components delivered by lipids is well known, as are the benefits and essentiality of long-chain omega-3 and omega-6 fatty acids. And now, with new research connecting lipids to heart health, mental health, and brain and retina development, the market has responded by providing health-conscious consumers with lipid foods, including spreads, breads, cereals, juices, and dairy products.

Nutraceutical and Specialty Lipids and their Co-Products presents a thorough assessment of the current state of the chemistry, nutrition, and health aspects of specialty fats and oils. Fereidoon Shahidi, editor-in-chief of the Journal of Food Lipids and a past chair and co-founder of the Nutraceuticals and Functional Foods Division of the Institute of Food Technologists, brings together top researchers to address the potential application and delivery of lipids in functional foods. Sharing much of their own research, they offer an unparalleled view of the field that covers basic lipid chemistry, as well as the most progressive findings concerning the nutritional value of beneficial lipids. They include research on cereal grain, marine, fruit seed, and tree nut oils, as well as oilseed medicinals, fat replacers, and many other sources of lipids. They also consider stability issues and the latest tools being used for lipids purification.

Covering the full range of these essential diet components, this cutting-edge volume serves to meet the needs of scientists and students in research and product development, as well as health and nutrition specialists.


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