This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry.
Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs. Section II reviews the processing of foods such as brewing, cheese and yogurt, oilseed processing as well as the role of non-enzymatic browning. Section III on spoilage includes a comprehensive review of enzymatic browning, lipid oxidation and milk off-flavors. The final section covers the new and rapidly expanding area of rDNA technologies. This book provides transitional coverage that moves the reader from concept to application.
• Features new chapters on rDNA technologies, legumes, eggs, oilseed processing and fat modifi cation, and lipid oxidation
• Offers expanded and updated material throughout, including valuable illustrations
• Edited and authored by award-winning scientists
Such bioactives are therefore good candidates for ingredients ofnutraceuticals and functional foods. There are many factors thatcan affect the bioactive content of cereal and pulse-based foodingredients, including genetics, growing and storage conditions,post-harvest treatments, food formulation and processing. All ofthese factors ultimately affect human health and wellness.Bioavailability is also important for these compounds for exertingtheir protective roles.
Cereals and Pulses: Nutraceutical Properties and HealthBenefits provides a summary of current research findingsrelated to phytochemical composition and properties of cereal andpulse crops. The nutraceutical properties of each major cereal andpulse are discussed. Coverage of cereals and pulse crops includesbarley, oats, rice, rye, corn, adlay, wheat, buckwheat, psyllium,sorghum, millet, common beans, field peas, faba beans, chickpea,lentil and soybeans. Chapters for each crop discuss methods toimprove crop utilization, nutraceutical components and properties,bioactive compositions, antioxidant properties, beneficial healtheffects, disease prevention activities, and areas for futureresearch. Also included are two chapters that examine thebeneficial health properties of dietary fibers and antioxidants.Edited and written by an international team of respectedresearchers, this book is a reference guide for scientists workingin food ingredients, food product research and development,functional foods and nutraceuticals, crop breeding and genetics,human nutrition, post-harvest treatment and processing of cerealgrains and pulses. It will enable them to effect value-added foodinnovation for health promotion and disease risk reduction.
Dried fruits serve as important healthful snack items around theworld. They provide a concentrated form of fresh fruits, preparedby different drying techniques. With their unique combination oftaste/aroma, essential nutrients, fibre, and phytochemicals orbioactive compounds, dried fruits are convenient for healthy eatingand can bridge the gap between recommended intake of fruits andactual consumption. Dried fruits are nutritionally equivalent tofresh fruits, in smaller serving sizes, in the current dietaryrecommendations of various countries. Scientific evidence suggeststhat individuals who regularly consume generous amounts of driedfruits have lower rates of cardiovascular disease, obesity, varioustypes of cancer, type-2 diabetes, and other chronic diseases. Driedfruits also have the advantage of being easy to store anddistribute, available around the year, readily incorporated intoother foods and recipes, and present a healthy alternative to saltyor sugary snacks.
Dried Fruits: Phytochemicals and Health Effects isdivided into three sections preceded by introductory chapters thatprovide an overview of dried fruits (their composition,phytochemicals and health applications) as well as the cancerchemopreventive effects of selected dried fruits (amla fruits orIndian gooseberries, avocados, berries, mangoes, mangosteens,persimmons, prunes, raisins, kiwi fruits, and other dried fruits).The first section covers the most popular dried berries(blackberries, blackcurrants, blueberries, cranberries, gojiberries, mulberries, raspberries, and strawberries); the secondsection discusses non-tropical dried fruits (apples, apricots,cherries, citrus fruits, figs, nectarines, peaches, pears, prunes,and raisins); and the final section addresses tropical dried fruits(açai fruits, bananas, dates, guavas, papayas, mangoes,passion fruits, and pineapples).
Contributors to this volume are internationally renownedresearchers who have provided a comprehensive account of the globalperspectives of the issues relating to phytochemicals and healtheffects of dried fruits. The book will serve as a resource forthose interested in the potential application of new developmentsin dried fruits’ nutraceuticals and functional foods.Biochemists, chemists, food scientists/technologists,nutritionists, and health professionals, from academia, governmentlaboratories, and industry will benefit from this publication.Although this book is intended primarily as a reference book, italso summarises the current state of knowledge in key researchareas and contains ideas for future work. In addition, it provideseasy to read text suitable for teaching senior undergraduate andpost-graduate students.
Bio-nanotechnology is the key functional technology of the 21st century. It is a fusion of biology and nanotechnology based on the principles and chemical pathways of living organisms, and refers to the functional applications of biomolecules in nanotechnology. It encompasses the study, creation, and illumination of the connections between structural molecular biology, nutrition and nanotechnology, since the development of techniques of nanotechnology might be guided by studying the structure and function of the natural nano-molecules found in living cells. Biology offers a window into the most sophisticated collection of functional nanostructures that exists.
This book is a comprehensive review of the state of the art in bio-nanotechnology with an emphasis on the diverse applications in food and nutrition sciences, biomedicine, agriculture and other fields. It describes in detail the currently available methods and contains numerous references to the primary literature, making this the perfect "field guide" for scientists who want to explore the fascinating world of bio-nanotechnology. Safety issues regarding these new technologies are examined in detail.
The book is divided into nine sections - an introductory section, plus: Nanotechnology in nutrition and medicineNanotechnology, health and food technology applicationsNanotechnology and other versatile applicationsNanomaterial manufacturingApplications of microscopy and magnetic resonance in nanotechnologyApplications in enhancing bioavailability and controlling pathogensSafety, toxicology and regulatory aspectsFuture directions of bio-nanotechnology
The book will be of interest to a diverse range of readers in industry, research and academia, including biologists, biochemists, food scientists, nutritionists and health professionals.
Food Flavors: Formation, Analysis and Packaging Influences: Formation, Analysis and Packaging Influences
The symposium brought together a group of international experts in food science and human nutrition to discuss their latest findings in a broad area of food science. Particular emphasis was placed on state-of-the-art instrumentation and methods.
The 9th Conference followed the format and traditions of the previous meetings. More than 90 papers/posters were presented by scientists from nineteen countries. Dr. Apostolos Grimanis, a radioanalytical chemist and retired Director of the Radioanalytical Laboratory at the National Center for Scientific Research "Demokritos" in Athens opened the meeting with a tribute to Dr. Charalambous.
The Conference Committee announced that the Division of Agricultural and Food Chemistry (American Chemical Society) has agreed to sponsor a Fellowship in Dr. Charalambous' honor in recognition of his tremendous contributions to the Division over many years.
This book is a resource for those interested in the latestadvances in the science and technology of seafood quality andsafety as well as new developments in the nutritional effects andapplications of marine foods. It includes chapters on the practicalevaluation of seafood quality; novel approaches in preservationtechniques; flavour chemistry and analysis; textural quality andmeasurement; packaging; the control of food-borne pathogens andseafood toxins. New research on the health-related aspects ofmarine food intake are covered, as well as the use of seafoods assources of bioactives and nutraceuticals. The book is directed atscientists and technologists in academia, government laboratoriesand the seafood industries, including quality managers, processorsand sensory scientists.
A compendium of cutting-edge information for research scientists and clinicians
Nutraceutical Proteins and Peptides in Health and Disease is the first book that provides comprehensive discussions on bioactive proteins and peptides in the area of nutraceutical and functional foods. It looks at protein and peptide impact on the body's absorption, defense, regulating, and nervous systems, then delves into hypo-allergenic foods and modern approaches to nutraceutical research and production. With 32 chapters written by 63 scientists working at the frontier of this revolutionizing field, it includes state-of-the-art information on--
The cholesterol-lowering capabilities of proteins and peptides
The antibodies found in milk and egg yolks
Enzymes derived from traditional Asian fermented foods found useful in novel thrombolytic therapy
Enzymatic treatments used to create anti-allergenic food
Recent developments in proteomics that are making certain processes economically feasible, including those employed in the binding of bioactive peptides
Nutraceutical Proteins and Peptides in Health and Disease provides a compendium of cutting-edge information that can be put to direct use in research, therapy, and production. Biochemists, nutritional scientists, food scientists, and health professionals, as well as graduate students in these fields, will find this book highly useful.