Development of Food Chemistry, Natural Products, and Nutrition Research
Development of Food Chemistry, Natural Products, and Nutrition Research

Author: Antonello Santini

Publisher: MDPI

Published: 2020-11-13

Total Pages: 196

ISBN-13: 3039364618

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This Special Issue is dedicated to gathering the latest advances in the food sources, chemistry, analysis, composition, formulation, use, experience in clinical use, mechanisms of action, available data of nutraceuticals, and natural sources that represent a new frontier for therapy and provide valuable tools to reduce the costs for both environment and healthcare systems.

Food Chemistry Research Developments
Food Chemistry Research Developments

Author: Konstantinos N. Papadopoulos

Publisher: Nova Publishers

Published: 2008

Total Pages: 320

ISBN-13: 9781604562620

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Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavours, and colours. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. An example of enhancing a process would be to encourage fermentation of dairy products with lactic acid; an example of a preventing process would be stopping the Maillard reaction on the surface of freshly cut Red Delicious apples whether by hand or mechanical methods. This book presents the recent research from around the world in this field.

Introduction to the Chemistry of Food
Introduction to the Chemistry of Food

Author: Michael Zeece

Publisher: Academic Press

Published: 2020-01-30

Total Pages: 432

ISBN-13: 0128117265

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Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats. - Describes the major and minor components of food - Explains the functional properties contributed by proteins, carbohydrates and lipids in food - Explores the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality) - Describes the gut microbiome and influence of food components on its microbial population - Reviews major food systems and novel sources of food protein

Handbook of Food Chemistry
Handbook of Food Chemistry

Author: Peter Chi Keung Cheung

Publisher: Springer

Published: 2015-10-19

Total Pages: 0

ISBN-13: 9783642366048

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This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.

Legumes
Legumes

Author: Maria Ángeles Martín-Cabrejas

Publisher: Royal Society of Chemistry

Published: 2019-01-02

Total Pages: 368

ISBN-13: 1788016750

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Legumes have high potential for improving the nutritional quality of foods, but limited data on their bioactive compounds exists. Results of clinical and epidemiological studies suggest that natural antioxidants can protect us against oxidative stress that is closely associated with cancer and cardiovascular disease. Legumes are a valuable source of bioactive compounds such as phenolic compounds, peptides and non-nutritional factors. They are rich in several important micronutrients, including potassium, magnesium, folate, iron, and zinc, and are an important source of protein in vegetarian diets. They are among the only plant foods that provide significant amounts of the amino acid, lysine. Commonly consumed legumes are also rich in total and soluble fibre as well as in resistant starch. This book provides a comprehensive overview of the antioxidant activity and health aspects of legumes. The international spread of contributors will describe the key factors that influence consumer acceptance of legumes in the diet, as well as the known functional properties of legumes and legume based food products. It will serve as an excellent and up-to-date reference for food scientists, food chemists, researchers in human nutrition, dietetics and the chemistry of natural compounds.

Proceedings of 2nd International Conference and Exhibition on Marine Drugs & Natural Products 2017
Proceedings of 2nd International Conference and Exhibition on Marine Drugs & Natural Products 2017

Author: ConferenceSeries

Publisher: ConferenceSeries

Published: 2017-06-09

Total Pages: 86

ISBN-13:

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June 15-17, 2017 London, UK Key Topics : Natural Products, New Sources and Approaches to Natural Products, Natural Products Chemistry, Natural Products Drug Discovery, Phytomedicine and Phytochemistry, Medicinal Natural Products, Natural Products as Anti-Cancer Drugs, Marine: The Ultimate Source of Bioactives and Drug Metabolites, Marine Biotechnology, Marine Natural Products Drug Discovery, Development of Marine Drugs and Natural Products, Bioactive Natural Products, Bioactive Natural Products from Marine Bacteria, Marine Probiotics and Prebiotics, A Promising Future for Marine Drugs and Natural Products, Entrepreneurs Investment Meet,

Application of Analytical Chemistry to Foods and Food Technology
Application of Analytical Chemistry to Foods and Food Technology

Author: Daniele Naviglio

Publisher: MDPI

Published: 2021-02-22

Total Pages: 224

ISBN-13: 3039434608

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The application of analytical chemistry to the food sector allows the determination of the chemical composition of foods and the properties of their constituents, contributing to the definition of their nutritional and commodity value. Furthermore, it is possible to study the chemical modifications that food constituents undergo as a result of the treatments they undergo (food technology). Food analysis, therefore, allows us not only to determine the quality of a product or its nutritional value, but also to reveal adulterations and identify the presence of xenobiotic substances potentially harmful to human health. Furthermore, some foods, especially those of plant origin, contain numerous substances with beneficial effects on health. While these functional compounds can be obtained from a correct diet, they can also be extracted from food matrices for the formulation of nutraceutical products or added to foods by technological or biotechnological means for the production of functional foods. On the other hand, the enormous growth of the food industry over the last 50 years has broadened the field of application of analytical chemistry to encompass not only food but also food technology, which is fundamental for increasing the production of all types of food.

Proceedings of 21st European Nutrition and Dietetics Conference 2018
Proceedings of 21st European Nutrition and Dietetics Conference 2018

Author: ConferenceSeries

Publisher: ConferenceSeries

Published:

Total Pages: 106

ISBN-13:

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June 11-13, 2018 Dublin, Ireland key topics : Clinical Nutrition, Sports Nutrition & Kinesiology, Plant Nutrition, Animal and Diary Nutrition, Malnutrition or Nutritional Deficiency, Nutrient related Chronic diseases, Nutrition and Cancer, Nutrition in Pregnancy and Lactation, Paediatric Nutrition, Nutrition During Adolescence, Diet in Obesity and Underweight, Diet for Gastrointestinal Diseases, Nutrition and Psychology, Nutrition, Health and Choice, Current Research in Nutrition and Dietetics, Food and Nutrition, Nutritional Epidemiology, Food Science & Chemistry, Public Health Research, Diet & Appetite, Vitaminology & Lipidology, Nutritional Neuroscience & Eating Disorders, Renal Nutrition & Metabolism, Nutraceuticals & Medicinal Foods, Holistic & Integrative Nutrition, Food & Nutritional Immunology, Food & Nutritional Toxicology, Food & Nutritional Metabolomics, Protein Science, Behavioral Nutrition & Physical Activity,

Proceedings of 11th European Nutrition and Dietetics Conference 2017
Proceedings of 11th European Nutrition and Dietetics Conference 2017

Author: ConferenceSeries

Publisher: ConferenceSeries

Published: 2017-07-23

Total Pages: 114

ISBN-13:

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June 29-July 01, 2017 Madrid, Spain Key Topics : Clinical Nutrition, Sports Nutrition & Kinesiology, Plant Nutrition, Animal and Diary Nutrition, Malnutrition or Nutritional Deficiency, Nutrient related Chronic diseases, Nutrition and Cancer, Nutrition in Pregnancy and Lactation, Paediatric Nutrition, Nutrition During Adolescence, Diet in Obesity and Underweight, Diet for Gastrointestinal Diseases, Nutrition and Psychology, Nutrition, Health and Choice, Current Research in Nutrition and Dietetics, Food and Nutrition, Nutritional Epidemiology, Food Science & Chemistry, Public Health Research, Diet & Appetite, Vitaminology & Lipidology, Nutritional Neuroscience & Eating Disorders, Renal Nutrition & Metabolism, Nutraceuticals & Medicinal Foods, Holistic & Integrative Nutrition, Food & Nutritional Immunology, Food & Nutritional Toxicology, Food & Nutritional Metabolomics, Protein Science, Behavioral Nutrition & Physical Activity,

Proceedings of 9th International Congress on Nutrition & Health 2017
Proceedings of 9th International Congress on Nutrition & Health 2017

Author: ConferenceSeries

Publisher: ConferenceSeries

Published: 2017-02-14

Total Pages: 80

ISBN-13:

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February 20-21, 2017 Berlin, Germany Key Topics : Nutrition and Health, Nutritional Deficiencies and Disorders, Nutrition in Cancer and Chronic Illness, Nutritional Therapies and Treatments, Sports Nutrition, Pediatric Nutrition and Child Care, Balanced Nutrition and Dietary Assessment Studies, Diabetic Nutrition and Meal Plans, Clinical Nutrition, Obesity and Weight-Loss Nutrition, Nutrition in Adolescents and Teens, Women and Maternal Nutrition-Dietary Plans, Anaemia and Nutritional Illness, Plant nutrition and Nutraceuticals, Nutrigenetics and Nutrigenomics, Livestock Nutrition, Animal and Dairy nutrition, Advanced Knowledge and Current research in Nutrition,