Rice By-products: Phytochemicals and Food Products Application
Rice By-products: Phytochemicals and Food Products Application

Author: Bee Ling Tan

Publisher: Springer Nature

Published: 2020-06-17

Total Pages: 135

ISBN-13: 303046153X

DOWNLOAD EBOOK

Rice is a vitally important staple food for almost half of the world’s population. As the global population increases, the demands for rice are expected to remain high. Since the rice industry will remain sustainable for a long time, the production of rice by-products will remain high. Substantial evidence suggests that rice by-products such as rice husk, rice straw, broken rice, rice germ, rice bran, and brewers’ rice may possess beneficial effects against oxidative stress and metabolic disorders. These beneficial effects have been linked to the phytochemicals present in rice by-products such as vitamin E, dietary fiber, γ-oryzanol, γ-aminobutyric acid (GABA), and phytosterols. Despite this evidence, the literature pertaining to rice by-products and its derived components has not well been compiled. To this end, Rice By-products: Phytochemicals and Food Products Application provides full coverage of issues pertaining to rice by-products, namely rice demands and rice by-products production, phytonutrients and antioxidant properties of rice by-products, potential health benefits, application in food products, and future prospects. By summarizing all the information in a lucid and comprehensive manner, authors provide a cohesive representation of the literature on the molecular mechanisms involved in the pharmacological effects of the bioactive components that present in rice by-products, as well as plausible means for the prevention of metabolic disorders for readers and allied stakeholders.

Value-Addition in Food Products and Processing Through Enzyme Technology
Value-Addition in Food Products and Processing Through Enzyme Technology

Author: Mohammed Kuddus

Publisher: Academic Press

Published: 2021-12-01

Total Pages: 540

ISBN-13: 0323903762

DOWNLOAD EBOOK

Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful for different types of readers, including food scientists, academic and food biotechnologists, but will also be ideal for students studying food-related courses. This book includes concise and up-to-date research information from multiple independent scientific papers from around the world. This is a essential, multidisciplinary text for research and development professionals, research scientists, and academics in food, biotechnology, and agriculture industries. It addresses safety issues and includes the sources, screening, immobilization and application of food-grade enzymes in food. - Presents research data from experts - Includes emerging industry topics such as baby food and food safety - Offers methodologies of enzymes in diagnostics for food testing and analysis - Emphasizes enzyme technology through a microbial biotechnological lens - Includes bakery and confectionery products, meat and poultry products, vegetables, food ingredients, functional foods, flavors and food additives and seafood

Proceedings of International Conference on Innovative Technologies for Clean and Sustainable Development (ICITCSD – 2021)
Proceedings of International Conference on Innovative Technologies for Clean and Sustainable Development (ICITCSD – 2021)

Author: Varinder S. Kanwar

Publisher: Springer Nature

Published: 2022-04-28

Total Pages: 865

ISBN-13: 3030939367

DOWNLOAD EBOOK

This volume presents select proceedings of the International Conference on Innovative Technologies for Clean and Sustainable Development (ICITCSD – 2021), held at the National Institute of Technical Teachers Training & Research and Chitkara University, Himachal Pradesh, India. It covers several important aspects of sustainable civil engineering practices, dealing with effective waste and material management, natural resources, industrial products, energy, food, transportation and shelter, environmental impact mitigation, waste minimization and management, sustainable infrastructure, and geospatial technology for sustainable and clean environment. Emphasis is placed on conserving and protecting the environment and the natural resource base essential for future development. The book includes case studies and ongoing research work from various fields related to civil engineering presented by academicians, scientists, and researchers. The book also discusses engineering solutions to sustainable development and green design issues. Special emphasis is given on qualitative guidelines for the generation, treatment, handling, transport, disposal, and recycling of wastes. The book is intended as a practice-oriented reference guide for researchers and practitioners. It will be useful for anyone working in sustainable civil engineering and related fields.

Food Processing By-Products and their Utilization
Food Processing By-Products and their Utilization

Author: Anil Kumar Anal

Publisher: John Wiley & Sons

Published: 2017-10-09

Total Pages: 592

ISBN-13: 1118432932

DOWNLOAD EBOOK

Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.

Nutritional Foundations and Clinical Applications - E-Book
Nutritional Foundations and Clinical Applications - E-Book

Author: Michele Grodner

Publisher: Elsevier Health Sciences

Published: 2013-08-07

Total Pages: 572

ISBN-13: 0323266886

DOWNLOAD EBOOK

Now in its 5th edition, the critically acclaimed Nutritional Foundations and Clinical Applications, A Nursing Approach offers you a comprehensive, first-hand account of the ways in which nutrition affects the lives of nursing professionals and everyday people. Discussions on nutritional needs and nutritional therapy, from the nurse's perspective, define your role in nutrition, wellness, and health promotion. The dynamic author team of Grodner, Roth, and Walkingshaw utilizes a conversational writing style, and a variety of learning features help you apply your knowledge to the clinical setting. Content updates, specifically to the Dietary Guidelines for Americans 2010, an online resource, a new logical organization, and much more prepare you to handle the challenges you face with ease. Emphasis on health promotion and primary prevention stresses the adoption of a healthy diet and lifestyle to enhance quality of life. Content Knowledge and Critical Thinking/Clinical Applications case studies reinforce knowledge and help you apply nutrition principles to real-world situations. Cultural Considerations boxes discuss various eating patterns related to ethnicity and religion to help you understand the various influences on health and wellness. Personal Perspective boxes demonstrate the personal touch for which this book is known, and offer first-hand accounts of interactions with patients and their families. Health Debate and Social Issue boxes explore controversial health issues and encourage you to develop your own opinions. Teaching tool boxes provide tips and guidance to apply when educating patients. Website listings with a short narrative at the end of every chapter refer you to additional online resources. Updated content to Dietary Guidelines for Americans 2010 keeps you current. Additional questions added to case studies in the Nursing Approach boxes help you focus on practical ways you can use nutrition in practice. Study tools on Evolve present virtual case studies and additional questions with instant feedback to your answers that reinforce your learning. Online icons throughout the text refer you to the NEW Nutrition Concepts Online course content. A logical organization to updated and streamlined content lets you find the information you need quickly.

Edible Flowers
Edible Flowers

Author: Arun Kumar Gupta

Publisher: Elsevier

Published: 2024-07-12

Total Pages: 473

ISBN-13: 0443137706

DOWNLOAD EBOOK

Edible Flowers: Health Benefits, Nutrition, Processing, and Applications discusses several edible flowers and their history, bioactive compounds, pharmacological properties, chemistry, and manifold applications. Composed of 20 chapters, the book explores significant edible flowers which have a bioactive and pharmacological attribute apart from preservation aspects. Each of the presented flowers are analyzed by its taxonomy, history, nutritional properties, important bioactive natural compounds, pharmacological potential, use in food processing, and marketability. Medicinal and edible flowers that are grown in the various countries and are thought to promote health are also the subject of this book, thus ensuring the food security aspect. Written by a team of experts in the field, this book is a good support for researchers and scientists working in the fields of food science, food technology, and nutrition, with a special interest by the study of edible flowers. - Covers the nutritional and pharmacological aspects of edible flowers - Addresses the most popular edible flowers in the world as a source for nutraceuticals - Presents application in food products and potential health benefits - Discuss the various preservation techniques to improve the storage stability of edible flowers

Bioscience Entrepreneurship In Asia: Creating Value With Biology
Bioscience Entrepreneurship In Asia: Creating Value With Biology

Author: Paul S Teng

Publisher: World Scientific

Published: 2008-07-29

Total Pages: 352

ISBN-13: 9814477060

DOWNLOAD EBOOK

When matched with Asian mega trends in culture, demographics and economics, BioScience products provide huge potential for exploitation and value creation in the coming years. This potential will be further enhanced by the declining capacity of the world's oil reserves to provide hydrocarbons for fuel and materials, and plants will become more important as bio-factories for basic ingredients to sustain human societies.Successful business models have been developed to harness the potential of BioScience to meet the demands for food, feed and organochemicals based on value creation and value capture mechanisms. These mechanisms are described in the book with real world case studies.As BioScience applications become more basic in nature, product development has increased in its complexity and requires special attention to obtain “freedom to operate”. Controversy about novel gene technologies threatens to derail the BioScience Revolution as public concern about safety issues and bioethics are fuelled by opposition groups to the new biology. This book describes communication techniques and messages to address such concerns and shows how early education programs can have high payoffs for companies that invest in novel products.

Wealth out of Food Processing Waste
Wealth out of Food Processing Waste

Author: M. Selvamuthukumaran

Publisher: CRC Press

Published: 2024-04-01

Total Pages: 307

ISBN-13: 1040000282

DOWNLOAD EBOOK

High amounts of waste are generated daily in various food processing industries inclusing seed, pomace, pit, peel, germ, husk, broken pulses, sludge, skin, bones, blood, feathers, wash water, and spent residue, among others. Several tons of generated waste can be effectively used to manufacture or recover such value-added by-products as fibers, antioxidants, proteins, vitamins and minerals, biofilms, fertilizers, and animal feed. While food processing- generated waste may lead to health and environmental hazards, it is critical to identify proper protocols to recover valuable ingredients from waste, thereby creating wealth in the society. Wealth out of Food Processing Waste identifies and describes the proper protocols to recover valuable ingredients from waste, thereby creating wealth in society. The effective utilization of waste can generate income for the entrepreneur, lead to more employment for society, enhance fertility of soil, reduce environmental pollution, conserve resources, and help augment national economies to a greater extent. Key Features: Provides in-depth knowledge about conversion of waste derived from various food processing industries into various value-added products Highlights the extraction of antioxidants and functional food ingredients from industrial food waste Presents current and emerging trends using biotechnological approaches for conversion of waste into various value-added products This book provides food industry personnel, scientists, food engineers, biotechnologists, research scholars, and students with strategies for effective utilization of waste from various food processing industries.

History of Tempeh and Tempeh Products (1815-2020)
History of Tempeh and Tempeh Products (1815-2020)

Author: William Shurtleff; Akiko Aoyagi

Publisher: Soyinfo Center

Published: 2020-03-22

Total Pages: 1416

ISBN-13: 1948436140

DOWNLOAD EBOOK

The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 234 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books

Frontiers in Food Biotechnology
Frontiers in Food Biotechnology

Author: Jayachandra S. Yaradoddi

Publisher: Springer Nature

Published: 2024

Total Pages: 502

ISBN-13: 9819732611

DOWNLOAD EBOOK

This is a great book to explore the science underlying the Food Biotechnology, which explores and presents current biotechnological advances and approaches to improving the nutritional value of modern-foods. Novel fermentation and enzyme technological processes, protein engineering, genetic engineering, metabolic engineering, bioengineering, quorum sensing and nanobiotechnology have been incorporated to fetch into new dimensions in current food biotechnology research and this book provides a deep insight on all these aspects as a comprehensive resource for anybody interested in all the types of foods, latest processing, preservation technology and safety. Written by leading scientists in the field, the book will be a valuable resource for students and researchers in the fields of food chemistry, nutritional science, taste physiology, and neuroscience, as well as for professionals in the food industry.