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Advances in biofeedstocks and biofuels . Volume 1 Biofeedstocks and their processing / / edited by Dr. Lalit Kumar Singh, Dr. Gaurav Chaudhary
Advances in biofeedstocks and biofuels . Volume 1 Biofeedstocks and their processing / / edited by Dr. Lalit Kumar Singh, Dr. Gaurav Chaudhary
Autore Kumar Singh Lalit
Pubbl/distr/stampa Hoboken, New Jersey ; ; Beverly, Massachusetts : , : Wiley : , : Scrivener Publishing LLC, , 2016
Descrizione fisica 1 online resource (191 pages) : illustrations (some color)
Disciplina 662.88
Soggetto topico Biomass energy
ISBN 1-119-11729-1
1-5231-1001-5
1-119-11732-1
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Production of Bioenergy in the Framework of Circular Economy: A Sustainable Circular System in Ecuador / Vega-Quezada Cristhian, Vega-Quezada Cristhian, Blanco María, Romero Hugo -- The Impact of Biomass Feedstock Composition and Pre-treatments on Tar Formation during Biomass Gasification / John Corton, Blanco-Sanchez P Paula, Zakir Khan, Jon Paul McCalmont, Xi Yu, George Fletcher, Steve Croxton, James Sharp, Manosh C Paul, Ian A I Watson, Iain S Donnison -- Key Pretreatment Technologies for An Efficient Bioethanol Production from Lignocellulosics / Archana Mishra, Sanjoy Ghosh -- Present Status on Enzymatic Hydrolysis of Lignocellulosic Biomass for Bioethanol Production / Arindam Kuila, Vinay Sharma, Vijay Kumar Garlapati, Anshu Singh, Lakshmishri Roy, Rintu Banerjee -- Biological Pretreatment of Lignocellulosic Biomaterials / Sandeep Kaur Saggi, Geetika Gupta, Pinaki Dey -- Anaerobic Digestion and the Use of Pre-treatments on Lignocellulosic Feedstocks to Improve Biogas Production and Process Economics / Laura Williams, Joe Gallagher, David Bryant, Sreenivas Rao Ravella -- Algae: The Future of Bioenergy / Nivas Manohar Desai.
Record Nr. UNINA-9910156343503321
Kumar Singh Lalit  
Hoboken, New Jersey ; ; Beverly, Massachusetts : , : Wiley : , : Scrivener Publishing LLC, , 2016
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Advances in biofeedstocks and biofuels . Volume 1 Biofeedstocks and their processing / / edited by Dr. Lalit Kumar Singh, Dr. Gaurav Chaudhary
Advances in biofeedstocks and biofuels . Volume 1 Biofeedstocks and their processing / / edited by Dr. Lalit Kumar Singh, Dr. Gaurav Chaudhary
Autore Kumar Singh Lalit
Pubbl/distr/stampa Hoboken, New Jersey ; ; Beverly, Massachusetts : , : Wiley : , : Scrivener Publishing LLC, , 2016
Descrizione fisica 1 online resource (191 pages) : illustrations (some color)
Disciplina 662.88
Soggetto topico Biomass energy
ISBN 1-119-11729-1
1-5231-1001-5
1-119-11732-1
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Production of Bioenergy in the Framework of Circular Economy: A Sustainable Circular System in Ecuador / Vega-Quezada Cristhian, Vega-Quezada Cristhian, Blanco María, Romero Hugo -- The Impact of Biomass Feedstock Composition and Pre-treatments on Tar Formation during Biomass Gasification / John Corton, Blanco-Sanchez P Paula, Zakir Khan, Jon Paul McCalmont, Xi Yu, George Fletcher, Steve Croxton, James Sharp, Manosh C Paul, Ian A I Watson, Iain S Donnison -- Key Pretreatment Technologies for An Efficient Bioethanol Production from Lignocellulosics / Archana Mishra, Sanjoy Ghosh -- Present Status on Enzymatic Hydrolysis of Lignocellulosic Biomass for Bioethanol Production / Arindam Kuila, Vinay Sharma, Vijay Kumar Garlapati, Anshu Singh, Lakshmishri Roy, Rintu Banerjee -- Biological Pretreatment of Lignocellulosic Biomaterials / Sandeep Kaur Saggi, Geetika Gupta, Pinaki Dey -- Anaerobic Digestion and the Use of Pre-treatments on Lignocellulosic Feedstocks to Improve Biogas Production and Process Economics / Laura Williams, Joe Gallagher, David Bryant, Sreenivas Rao Ravella -- Algae: The Future of Bioenergy / Nivas Manohar Desai.
Record Nr. UNINA-9910824016803321
Kumar Singh Lalit  
Hoboken, New Jersey ; ; Beverly, Massachusetts : , : Wiley : , : Scrivener Publishing LLC, , 2016
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Advances in biofeedstocks and biofuels . Volume two Production technologies for biofuels / / edited by Lalit Kumar Singh and Gaurav Chaudhary
Advances in biofeedstocks and biofuels . Volume two Production technologies for biofuels / / edited by Lalit Kumar Singh and Gaurav Chaudhary
Pubbl/distr/stampa Beverly, Massachusetts : , : Scrivener Publishing : , : Wiley, , 2017
Descrizione fisica 1 online resource (246 pages)
Disciplina 662.88
Soggetto topico Biomass energy
ISBN 1-119-11753-4
1-5231-1135-6
1-119-11754-2
1-119-11755-0
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910270889003321
Beverly, Massachusetts : , : Scrivener Publishing : , : Wiley, , 2017
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Advances in biofeedstocks and biofuels . Volume two Production technologies for biofuels / / edited by Lalit Kumar Singh and Gaurav Chaudhary
Advances in biofeedstocks and biofuels . Volume two Production technologies for biofuels / / edited by Lalit Kumar Singh and Gaurav Chaudhary
Pubbl/distr/stampa Beverly, Massachusetts : , : Scrivener Publishing : , : Wiley, , 2017
Descrizione fisica 1 online resource (246 pages)
Disciplina 662.88
Soggetto topico Biomass energy
ISBN 1-119-11753-4
1-5231-1135-6
1-119-11754-2
1-119-11755-0
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910825561803321
Beverly, Massachusetts : , : Scrivener Publishing : , : Wiley, , 2017
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Advances in biofeedstocks and biofuels, production technologies for solid and gaseous biofuels / / edited by Lalit Kumar Singh and Gaurav Chaudhary
Advances in biofeedstocks and biofuels, production technologies for solid and gaseous biofuels / / edited by Lalit Kumar Singh and Gaurav Chaudhary
Pubbl/distr/stampa Beverly, Massachusetts ; ; Hoboken, New Jersey : , : Scrivener Publishing : , : Wiley, , [2022]
Descrizione fisica 1 online resource (405 pages)
Disciplina 662.88
Collana Advances in biofeedstocks and biofuels
Soggetto topico Biomass energy
Biomass energy - Production control
Renewable energy sources
ISBN 1-119-78584-7
1-119-78583-9
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910830566803321
Beverly, Massachusetts ; ; Hoboken, New Jersey : , : Scrivener Publishing : , : Wiley, , [2022]
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Functional foods / / edited by Navnidhi Chhikara, Anil Panghal, Gaurav Chaudhary
Functional foods / / edited by Navnidhi Chhikara, Anil Panghal, Gaurav Chaudhary
Pubbl/distr/stampa Hoboken, New Jersey : , : John Wiley & Sons, Inc., , [2022]
Descrizione fisica 1 online resource (589 pages)
Disciplina 641.302
Soggetto topico Functional foods
Soggetto genere / forma Electronic books.
ISBN 9781119776321
9781119776338
9781119775560
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Cover -- Half-Title Page -- Series Page -- Title Page -- Copyright Page -- Contents -- Preface -- 1 Overview of Functional Foods -- 1.1 Introduction -- 1.2 Functional Food History and Market -- 1.2.1 History -- 1.2.2 Definition of Functional Foods -- 1.3 Classification of Functional Foods -- 1.4 Types of Functional Foods -- 1.4.1 Dairy Based Functional Foods -- 1.4.2 Cereal Based Functional Foods -- 1.4.3 Fruits and Vegetables Based Functional Foods -- 1.4.4 Seafood, Meat and Poultry Based Functional Foods -- 1.5 Functional Foods and Health Claims -- 1.6 Conclusion -- References -- 2 Prebiotics and Synbiotics in Functional Foods -- 2.1 Introduction -- 2.2 Prebiotics -- 2.3 Prebiotic Dairy Functional Foods -- 2.4 Synbiotics -- 2.5 Synbiotic Dairy Functional Foods -- 2.6 Conclusions -- Acknowledgements -- References -- 3 Cereal-Based Functional Foods -- 3.1 Introduction -- 3.2 Structure and Chemical Composition of Cereal Grains -- 3.2.1 Wheat -- 3.2.2 Buckwheat -- 3.2.3 Oat -- 3.2.4 Barley -- 3.2.5 Flaxseed -- 3.2.6 Psyllium -- 3.2.7 Brown Rice -- 3.2.8 Other Cereals -- 3.3 Functional Foods Produced from Cereal Grains -- 3.3.1 Baked Products and Breakfast Cereals -- 3.3.2 Multigrain Functional Beverages -- 3.4 Conclusion -- References -- 4 Millet Based Functional Food -- 4.1 Introduction -- 4.2 Classification of Millets -- 4.2.1 Major Millets -- 4.2.2 Minor Millets -- 4.3 Nutritional Importance of Major and Minor Millets -- 4.3.1 Major Millets -- 4.3.2 Minor Millets -- 4.4 Grain Structure and Chemical Composition -- 4.4.1 Sorghum and Millet Grain Structure and Appearance -- 4.4.1.1 Sorghum -- 4.4.1.2 Millets -- 4.4.2 Chemical Composition of Millets -- 4.5 Functional Compounds Present in Millets -- 4.5.1 Polyphenols -- 4.5.2 Flavonoids -- 4.5.3 Phytate -- 4.5.4 Xylo-Oligosaccharides -- 4.5.5 Carotenoid and Tocopherols.
4.6 Millet and Sorghum Based Commercial Products -- 4.7 Millet Based Functional Food Products -- 4.7.1 Probiotics -- 4.7.2 Prebiotics -- 4.7.3 Super Foods -- 4.8 Health Benefits of Millet Based Functional Food -- 4.8.1 Diabetes -- 4.8.2 Cataractogenesis Inhibition -- 4.8.3 Wound Healing and Nerve Growth Factor (NGF) Production -- 4.8.4 Antioxidant Activity (AA) -- 4.8.5 Other Health Beneficial Effects -- 4.9 Future Aspects -- 4.10 Challenges -- 4.11 Conclusions -- References -- 5 Dairy Milk Based Functional Foods -- 5.1 Introduction -- 5.2 Functional Foods and Regulation -- 5.3 Functional Dairy Foods -- 5.3.1 Probiotics -- 5.3.2 Prebiotics -- 5.4 Industrial Processing of Functional Dairy Products -- 5.4.1 Factors That Affects the Viability of Probiotics During Processing and Storage -- 5.5 Conclusions -- Acknowledgements -- References -- 6 Fruits and Vegetable Functional Foods -- 6.1 Introduction -- 6.2 Fruit and Vegetable as Functional Ingredients -- 6.3 Common Functional Compounds in Fruits and Vegetables -- 6.3.1 Carbohydrates -- 6.3.2 Protein -- 6.3.3 Lipid -- 6.3.4 Vitamins -- 6.3.5 Polyphenols -- 6.3.6 Carotenoids -- 6.3.7 Glucosinolates -- 6.4 Physicochemical Treatments to Produce Fruit and Vegetable Based Ingredients -- 6.4.1 Preliminary Operations to Obtain Ingredients from Fruits and Vegetable -- 6.5 Main Technologies to Obtain Powder Ingredients from Fruits and Vegetable -- 6.5.1 Conventional Oven Drying -- 6.5.2 Vacuum Drying -- 6.5.3 Freeze-Drying -- 6.5.4 Microwave Drying -- 6.5.5 Osmotic Dehydration -- 6.5.6 Size Reduction Process -- 6.5.7 From Fruits and Vegetable to Liquid Ingredients -- 6.5.8 Spray Drying -- 6.6 Foods as Carriers of Bioactive Compounds from Fruits and Vegetable -- 6.6.1 Bakery Foods -- 6.6.2 Pasta Like-Products -- 6.6.3 Snacks -- 6.6.4 Beverages -- 6.7 Fruits and Vegetable By-Products as Functional Ingredients.
6.8 Impact of Food Processing on the Biofunctional Properties -- 6.9 Concluding Remarks and Future Outlooks -- Acknowledgements -- References -- 7 Meat Based Functional Foods -- 7.1 Introduction -- 7.2 Meat Role in the Nourishments -- 7.2.1 Meat Nutrition -- 7.2.2 Source of Protein -- 7.2.3 Vitamins and Minerals in Meat -- 7.3 Types of Meat -- 7.3.1 Red Meat -- 7.3.1.1 White Meat -- 7.3.1.2 Meat as Processed -- 7.4 Benefits of Consuming Meat -- 7.5 Concept of Functional Foods -- 7.6 Creation of Functional Foods Based on Meat -- 7.6.1 Bioactive Compounds Which are Found in Meat -- 7.6.2 Methods Designed for Producing Integrated Meat Foods -- 7.6.3 Reformulation of Products Containing Meat -- 7.6.4 Production of Shelf-Stable, Health Driven Functional Poultry Meat Finger Chips -- 7.6.5 As a Functional Element in Meat and Meat Products, Dietary Fibre -- 7.6.6 Fish Oils for Omega-3s and Lipoprotein Metabolism -- 7.6.7 Improvements in Animal Feed -- 7.6.8 Meat Reformulation -- 7.6.9 Design of Meat-Based Foods with Walnuts -- 7.7 Innovation of Technology for New Dietary Principles -- 7.8 Conclusion -- References -- 8 Seafood Based Functional Foods -- 8.1 Introduction -- 8.2 Fish Protein Hydrolysates -- 8.2.1 Process for Preparing Fish Protein Hydrolysates -- 8.3 Fish Oil -- 8.3.1 Oil Refining -- 8.4 Chitin -- 8.4.1 Source of Chitin -- 8.4.2 Extraction of Chitin -- 8.4.3 Extraction of Chitin Using Biological Process -- 8.5 Fish Roe -- 8.5.1 Fish Roe Protein Concentrates -- 8.6 Gelatine -- 8.7 Conclusions -- References -- 9 Millet Based Functional Foods: Bio-Chemical and Bio-Functional Properties -- 9.1 Introduction -- 9.2 Recent Developments on Millet Based Functional Foods -- 9.3 Millet Nutrition Profile -- 9.3.1 Carbohydrates -- 9.3.2 Protein -- 9.3.3 Lipids -- 9.3.4 Fibers -- 9.3.5 Vitamins -- 9.3.6 Minerals -- 9.3.7 Anti-Nutritional Factors.
9.4 Bioactivities of the Millet Based Functional Foods Compounds -- 9.5 Biomedicinal and Health Potential of Millet-Based Foods -- 9.6 Conclusion -- References -- 10 Mushroom as a Source of Fungal Based Functional Foods -- 10.1 Introduction -- 10.2 Life Cycle of Mushroom -- 10.3 Different Types of Mushroom Cultivation Process -- 10.4 Traditional and Valorised Substrates Used for Cultivation of Mushroom Under SSF Process -- 10.5 Challenges of Mushroom Cultivation and Upcoming Strategies -- 10.6 Mycelium Physiology -- 10.7 Mushroom Mycelium Cultivation Status -- 10.8 Enhancement of Nutritional and Therapeutic Attributes Present in Mycelium and Mushroom -- 10.9 Nutraceuticals Compounds Present in Mycelium and Mushroom Along with their Therapeutic Effects -- 10.10 Food Products Developed from Mushroom Mycelium and Fruit-Bodies -- 10.11 Umami Flavour Extracted from Mushroom Mycelium and Fruit-Bodies -- 10.12 Conclusion -- Abbreviations -- References -- 11 Probiotics and Prebiotics as Functional Foods -- 11.1 Introduction -- 11.2 Immunity of the Gut and its Connection to Microbes -- 11.3 An Overview of Functional Foods -- 11.3.1 Probiotics -- 11.3.2 Prebiotics -- 11.4 Critical Evaluations on Probiotics and Prebiotics -- 11.5 Conclusions -- References -- 12 Food Function and Health Benefits of Functional Foods -- 12.1 Introduction -- 12.2 Functional Foods Terminology and Definition -- 12.2.1 Prebiotics, Probiotics, and Synbiotics -- 12.3 Constituents in Functional Foods -- 12.3.1 Macronutrients -- 12.3.2 Micronutrients -- 12.4 Bioactive Compounds in Functional Foods -- 12.4.1 Phenolic Compounds -- 12.4.2 Flavonoids -- 12.4.3 Alkaloids -- 12.4.4 Terpenes and Terpenoids -- 12.4.5 Saponins -- 12.5 Health Benefits -- 12.5.1 Diabetes Mellitus -- 12.5.2 Cancer -- 12.5.3 Cardiovascular Disease (CVD) -- 12.6 Sources of Functional Foods.
12.6.1 Plant-Based Functional Foods -- 12.6.2 Animal-Based Functional Foods -- 12.6.3 Microbial-Derived Functional Foods -- 12.7 Effect of Processing on Functional Products -- 12.8 Present Status and Future Aspects -- 12.9 Conclusion -- References -- 13 Double Emulsion for Controlled Delivery of Functional Food Ingredients -- 13.1 Introduction -- 13.2 Double Emulsion Formation Mechanism -- 13.3 Types of Functional Ingredient for Delivery -- 13.4 Double Emulsion Particle Specification -- 13.5 Double Emulsion Stability -- 13.5.1 Physical Stability -- 13.5.1.1 Gravitation Separation -- 13.5.1.2 Particle Aggregation -- 13.5.1.3 Flocculation and Coalescence -- 13.5.1.4 Ostwald Ripening -- 13.5.2 Chemical Stability -- 13.6 Release Characteristics -- 13.7 Gastrointestinal Properties -- 13.7.1 Bioavailability and Bioaccessibility -- 13.7.2 Variations in Delivery Properties -- 13.8 Conclusion -- References -- 14 Use of Biopolymers for Packaging of Functional Foods -- 14.1 Introduction -- 14.2 Applications of Biopolymers in Scientific Fields -- 14.2.1 Nanoscale Processing -- 14.2.2 Biomedical Applications -- 14.2.3 Cosmetic Functions -- 14.2.4 Construction Engineering -- 14.2.5 Pharmacology -- 14.3 Food Product Processing -- 14.3.1 Water Purification -- 14.3.2 Enzymology -- 14.3.3 Food Packaging -- 14.4 Use of Biopolymers for Packaging of Functional Foods -- 14.4.1 Antioxidant Packaging of Functional Foods -- 14.4.2 Antimicrobial Packaging -- 14.5 Biopolymers Used for Processing of Functional Foods -- 14.5.1 Starch -- 14.5.2 Poly Lactic Acid (PLA) -- 14.5.3 Cellulose -- 14.5.4 Chitosan -- 14.5.5 Proteins -- 14.5.6 Carrageenan -- 14.5.7 Alginate -- 14.6 Conclusion -- References -- 15 Global Concepts and Regulations in Functional Foods -- 15.1 Introduction -- 15.2 Regulatory Framework of Functional Foods -- 15.2.1 Concept -- 15.2.2 Definition.
15.2.3 International Overview on Functional Food Classification.
Record Nr. UNINA-9910555294203321
Hoboken, New Jersey : , : John Wiley & Sons, Inc., , [2022]
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Functional foods / / edited by Navnidhi Chhikara, Anil Panghal, Gaurav Chaudhary
Functional foods / / edited by Navnidhi Chhikara, Anil Panghal, Gaurav Chaudhary
Pubbl/distr/stampa Hoboken, New Jersey : , : John Wiley & Sons, Inc., , [2022]
Descrizione fisica 1 online resource (589 pages)
Disciplina 641.302
Soggetto topico Functional foods
ISBN 1-119-77634-1
1-119-77633-3
1-119-77632-5
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Cover -- Half-Title Page -- Series Page -- Title Page -- Copyright Page -- Contents -- Preface -- 1 Overview of Functional Foods -- 1.1 Introduction -- 1.2 Functional Food History and Market -- 1.2.1 History -- 1.2.2 Definition of Functional Foods -- 1.3 Classification of Functional Foods -- 1.4 Types of Functional Foods -- 1.4.1 Dairy Based Functional Foods -- 1.4.2 Cereal Based Functional Foods -- 1.4.3 Fruits and Vegetables Based Functional Foods -- 1.4.4 Seafood, Meat and Poultry Based Functional Foods -- 1.5 Functional Foods and Health Claims -- 1.6 Conclusion -- References -- 2 Prebiotics and Synbiotics in Functional Foods -- 2.1 Introduction -- 2.2 Prebiotics -- 2.3 Prebiotic Dairy Functional Foods -- 2.4 Synbiotics -- 2.5 Synbiotic Dairy Functional Foods -- 2.6 Conclusions -- Acknowledgements -- References -- 3 Cereal-Based Functional Foods -- 3.1 Introduction -- 3.2 Structure and Chemical Composition of Cereal Grains -- 3.2.1 Wheat -- 3.2.2 Buckwheat -- 3.2.3 Oat -- 3.2.4 Barley -- 3.2.5 Flaxseed -- 3.2.6 Psyllium -- 3.2.7 Brown Rice -- 3.2.8 Other Cereals -- 3.3 Functional Foods Produced from Cereal Grains -- 3.3.1 Baked Products and Breakfast Cereals -- 3.3.2 Multigrain Functional Beverages -- 3.4 Conclusion -- References -- 4 Millet Based Functional Food -- 4.1 Introduction -- 4.2 Classification of Millets -- 4.2.1 Major Millets -- 4.2.2 Minor Millets -- 4.3 Nutritional Importance of Major and Minor Millets -- 4.3.1 Major Millets -- 4.3.2 Minor Millets -- 4.4 Grain Structure and Chemical Composition -- 4.4.1 Sorghum and Millet Grain Structure and Appearance -- 4.4.1.1 Sorghum -- 4.4.1.2 Millets -- 4.4.2 Chemical Composition of Millets -- 4.5 Functional Compounds Present in Millets -- 4.5.1 Polyphenols -- 4.5.2 Flavonoids -- 4.5.3 Phytate -- 4.5.4 Xylo-Oligosaccharides -- 4.5.5 Carotenoid and Tocopherols.
4.6 Millet and Sorghum Based Commercial Products -- 4.7 Millet Based Functional Food Products -- 4.7.1 Probiotics -- 4.7.2 Prebiotics -- 4.7.3 Super Foods -- 4.8 Health Benefits of Millet Based Functional Food -- 4.8.1 Diabetes -- 4.8.2 Cataractogenesis Inhibition -- 4.8.3 Wound Healing and Nerve Growth Factor (NGF) Production -- 4.8.4 Antioxidant Activity (AA) -- 4.8.5 Other Health Beneficial Effects -- 4.9 Future Aspects -- 4.10 Challenges -- 4.11 Conclusions -- References -- 5 Dairy Milk Based Functional Foods -- 5.1 Introduction -- 5.2 Functional Foods and Regulation -- 5.3 Functional Dairy Foods -- 5.3.1 Probiotics -- 5.3.2 Prebiotics -- 5.4 Industrial Processing of Functional Dairy Products -- 5.4.1 Factors That Affects the Viability of Probiotics During Processing and Storage -- 5.5 Conclusions -- Acknowledgements -- References -- 6 Fruits and Vegetable Functional Foods -- 6.1 Introduction -- 6.2 Fruit and Vegetable as Functional Ingredients -- 6.3 Common Functional Compounds in Fruits and Vegetables -- 6.3.1 Carbohydrates -- 6.3.2 Protein -- 6.3.3 Lipid -- 6.3.4 Vitamins -- 6.3.5 Polyphenols -- 6.3.6 Carotenoids -- 6.3.7 Glucosinolates -- 6.4 Physicochemical Treatments to Produce Fruit and Vegetable Based Ingredients -- 6.4.1 Preliminary Operations to Obtain Ingredients from Fruits and Vegetable -- 6.5 Main Technologies to Obtain Powder Ingredients from Fruits and Vegetable -- 6.5.1 Conventional Oven Drying -- 6.5.2 Vacuum Drying -- 6.5.3 Freeze-Drying -- 6.5.4 Microwave Drying -- 6.5.5 Osmotic Dehydration -- 6.5.6 Size Reduction Process -- 6.5.7 From Fruits and Vegetable to Liquid Ingredients -- 6.5.8 Spray Drying -- 6.6 Foods as Carriers of Bioactive Compounds from Fruits and Vegetable -- 6.6.1 Bakery Foods -- 6.6.2 Pasta Like-Products -- 6.6.3 Snacks -- 6.6.4 Beverages -- 6.7 Fruits and Vegetable By-Products as Functional Ingredients.
6.8 Impact of Food Processing on the Biofunctional Properties -- 6.9 Concluding Remarks and Future Outlooks -- Acknowledgements -- References -- 7 Meat Based Functional Foods -- 7.1 Introduction -- 7.2 Meat Role in the Nourishments -- 7.2.1 Meat Nutrition -- 7.2.2 Source of Protein -- 7.2.3 Vitamins and Minerals in Meat -- 7.3 Types of Meat -- 7.3.1 Red Meat -- 7.3.1.1 White Meat -- 7.3.1.2 Meat as Processed -- 7.4 Benefits of Consuming Meat -- 7.5 Concept of Functional Foods -- 7.6 Creation of Functional Foods Based on Meat -- 7.6.1 Bioactive Compounds Which are Found in Meat -- 7.6.2 Methods Designed for Producing Integrated Meat Foods -- 7.6.3 Reformulation of Products Containing Meat -- 7.6.4 Production of Shelf-Stable, Health Driven Functional Poultry Meat Finger Chips -- 7.6.5 As a Functional Element in Meat and Meat Products, Dietary Fibre -- 7.6.6 Fish Oils for Omega-3s and Lipoprotein Metabolism -- 7.6.7 Improvements in Animal Feed -- 7.6.8 Meat Reformulation -- 7.6.9 Design of Meat-Based Foods with Walnuts -- 7.7 Innovation of Technology for New Dietary Principles -- 7.8 Conclusion -- References -- 8 Seafood Based Functional Foods -- 8.1 Introduction -- 8.2 Fish Protein Hydrolysates -- 8.2.1 Process for Preparing Fish Protein Hydrolysates -- 8.3 Fish Oil -- 8.3.1 Oil Refining -- 8.4 Chitin -- 8.4.1 Source of Chitin -- 8.4.2 Extraction of Chitin -- 8.4.3 Extraction of Chitin Using Biological Process -- 8.5 Fish Roe -- 8.5.1 Fish Roe Protein Concentrates -- 8.6 Gelatine -- 8.7 Conclusions -- References -- 9 Millet Based Functional Foods: Bio-Chemical and Bio-Functional Properties -- 9.1 Introduction -- 9.2 Recent Developments on Millet Based Functional Foods -- 9.3 Millet Nutrition Profile -- 9.3.1 Carbohydrates -- 9.3.2 Protein -- 9.3.3 Lipids -- 9.3.4 Fibers -- 9.3.5 Vitamins -- 9.3.6 Minerals -- 9.3.7 Anti-Nutritional Factors.
9.4 Bioactivities of the Millet Based Functional Foods Compounds -- 9.5 Biomedicinal and Health Potential of Millet-Based Foods -- 9.6 Conclusion -- References -- 10 Mushroom as a Source of Fungal Based Functional Foods -- 10.1 Introduction -- 10.2 Life Cycle of Mushroom -- 10.3 Different Types of Mushroom Cultivation Process -- 10.4 Traditional and Valorised Substrates Used for Cultivation of Mushroom Under SSF Process -- 10.5 Challenges of Mushroom Cultivation and Upcoming Strategies -- 10.6 Mycelium Physiology -- 10.7 Mushroom Mycelium Cultivation Status -- 10.8 Enhancement of Nutritional and Therapeutic Attributes Present in Mycelium and Mushroom -- 10.9 Nutraceuticals Compounds Present in Mycelium and Mushroom Along with their Therapeutic Effects -- 10.10 Food Products Developed from Mushroom Mycelium and Fruit-Bodies -- 10.11 Umami Flavour Extracted from Mushroom Mycelium and Fruit-Bodies -- 10.12 Conclusion -- Abbreviations -- References -- 11 Probiotics and Prebiotics as Functional Foods -- 11.1 Introduction -- 11.2 Immunity of the Gut and its Connection to Microbes -- 11.3 An Overview of Functional Foods -- 11.3.1 Probiotics -- 11.3.2 Prebiotics -- 11.4 Critical Evaluations on Probiotics and Prebiotics -- 11.5 Conclusions -- References -- 12 Food Function and Health Benefits of Functional Foods -- 12.1 Introduction -- 12.2 Functional Foods Terminology and Definition -- 12.2.1 Prebiotics, Probiotics, and Synbiotics -- 12.3 Constituents in Functional Foods -- 12.3.1 Macronutrients -- 12.3.2 Micronutrients -- 12.4 Bioactive Compounds in Functional Foods -- 12.4.1 Phenolic Compounds -- 12.4.2 Flavonoids -- 12.4.3 Alkaloids -- 12.4.4 Terpenes and Terpenoids -- 12.4.5 Saponins -- 12.5 Health Benefits -- 12.5.1 Diabetes Mellitus -- 12.5.2 Cancer -- 12.5.3 Cardiovascular Disease (CVD) -- 12.6 Sources of Functional Foods.
12.6.1 Plant-Based Functional Foods -- 12.6.2 Animal-Based Functional Foods -- 12.6.3 Microbial-Derived Functional Foods -- 12.7 Effect of Processing on Functional Products -- 12.8 Present Status and Future Aspects -- 12.9 Conclusion -- References -- 13 Double Emulsion for Controlled Delivery of Functional Food Ingredients -- 13.1 Introduction -- 13.2 Double Emulsion Formation Mechanism -- 13.3 Types of Functional Ingredient for Delivery -- 13.4 Double Emulsion Particle Specification -- 13.5 Double Emulsion Stability -- 13.5.1 Physical Stability -- 13.5.1.1 Gravitation Separation -- 13.5.1.2 Particle Aggregation -- 13.5.1.3 Flocculation and Coalescence -- 13.5.1.4 Ostwald Ripening -- 13.5.2 Chemical Stability -- 13.6 Release Characteristics -- 13.7 Gastrointestinal Properties -- 13.7.1 Bioavailability and Bioaccessibility -- 13.7.2 Variations in Delivery Properties -- 13.8 Conclusion -- References -- 14 Use of Biopolymers for Packaging of Functional Foods -- 14.1 Introduction -- 14.2 Applications of Biopolymers in Scientific Fields -- 14.2.1 Nanoscale Processing -- 14.2.2 Biomedical Applications -- 14.2.3 Cosmetic Functions -- 14.2.4 Construction Engineering -- 14.2.5 Pharmacology -- 14.3 Food Product Processing -- 14.3.1 Water Purification -- 14.3.2 Enzymology -- 14.3.3 Food Packaging -- 14.4 Use of Biopolymers for Packaging of Functional Foods -- 14.4.1 Antioxidant Packaging of Functional Foods -- 14.4.2 Antimicrobial Packaging -- 14.5 Biopolymers Used for Processing of Functional Foods -- 14.5.1 Starch -- 14.5.2 Poly Lactic Acid (PLA) -- 14.5.3 Cellulose -- 14.5.4 Chitosan -- 14.5.5 Proteins -- 14.5.6 Carrageenan -- 14.5.7 Alginate -- 14.6 Conclusion -- References -- 15 Global Concepts and Regulations in Functional Foods -- 15.1 Introduction -- 15.2 Regulatory Framework of Functional Foods -- 15.2.1 Concept -- 15.2.2 Definition.
15.2.3 International Overview on Functional Food Classification.
Record Nr. UNINA-9910677331403321
Hoboken, New Jersey : , : John Wiley & Sons, Inc., , [2022]
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Liquid biofuel production / / edited by Lalit Kumar Singh and Gaurav Chaudhary
Liquid biofuel production / / edited by Lalit Kumar Singh and Gaurav Chaudhary
Autore Singh Lalit Kumar
Pubbl/distr/stampa Hoboken, New Jersey : , : John Wiley & Sons, Inc.
Descrizione fisica 1 online resource (65 pages)
Disciplina 662.669
Collana THEi Wiley ebooks
Soggetto topico Biomass energy
Liquid fuels
Motor fuels
ISBN 1-5231-2830-5
1-119-45985-0
1-119-45986-9
1-119-45983-4
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910554847803321
Singh Lalit Kumar  
Hoboken, New Jersey : , : John Wiley & Sons, Inc.
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Liquid biofuel production / / edited by Lalit Kumar Singh and Gaurav Chaudhary
Liquid biofuel production / / edited by Lalit Kumar Singh and Gaurav Chaudhary
Autore Singh Lalit Kumar
Pubbl/distr/stampa Hoboken, New Jersey : , : John Wiley & Sons, Inc.
Descrizione fisica 1 online resource (65 pages)
Disciplina 662.669
Collana THEi Wiley ebooks
Soggetto topico Biomass energy
Liquid fuels
Motor fuels
ISBN 1-5231-2830-5
1-119-45985-0
1-119-45986-9
1-119-45983-4
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910808261703321
Singh Lalit Kumar  
Hoboken, New Jersey : , : John Wiley & Sons, Inc.
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Microbes in the food industry / / edited by Navnidhi Chhikara, Anil Panghal, and Gaurav Chaudhary
Microbes in the food industry / / edited by Navnidhi Chhikara, Anil Panghal, and Gaurav Chaudhary
Pubbl/distr/stampa Hoboken, NJ : , : John Wiley & Sons, Inc. and Scrivener Publishing LLC, , [2023]
Descrizione fisica 1 online resource (507 pages)
Disciplina 338.47664
Soggetto topico Processed foods
ISBN 1-119-77640-6
1-119-77639-2
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Cover -- Title Page -- Copyright Page -- Contents -- Preface -- Chapter 1 Food Microbiology: Fundamentals and Techniques -- 1.1 Introduction -- 1.2 Food Microbiology: A Historical Perspective -- 1.3 Beneficial Microbes in Food -- 1.3.1 Factors Influencing Microbial Growth in Food -- 1.3.2 Food Fermentation -- 1.3.3 Probiotics -- 1.3.4 Microbial Bio-Preservatives -- 1.4 Harmful Microbes in Food -- 1.4.1 Factors Influencing Food Spoilage -- 1.4.2 Indicators of Food Spoilage -- 1.4.3 Foodborne Infections and Intoxications -- 1.4.4 Food Preservation to Control Spoilage -- 1.5 Classical Food Microbiological Techniques -- 1.6 Advances in Food Microbiological Techniques -- 1.6.1 Protein-Based Methods -- 1.6.2 DNA-Based Methods -- 1.6.3 Biosensor-Based Methods -- 1.6.4 AI and ML Applications -- 1.7 Regulations Governing Food Microbiology -- 1.8 Conclusions -- References -- Chapter 2 Fermented Foods in Health and Disease Prevention -- 2.1 Fermentation -- 2.1.1 Types of Fermentation -- 2.1.2 Bioactive Compounds -- 2.2 Traditional Fermented Food -- 2.3 Application of Fermentation to Food -- 2.3.1 Fruits and Vegetables-Based Fermented Products -- 2.3.1.1 Kimchi -- 2.3.1.2 Sauerkraut -- 2.3.1.3 Boza -- 2.3.1.4 Wine -- 2.3.1.5 Vinegar -- 2.3.2 Fermented Products from Roots and Tubers -- 2.3.3 Cereals and Legumes-Based Fermented Products -- 2.3.3.1 Beer -- 2.3.3.2 Sourdough -- 2.3.4 Fermentation of Meat, Fish and Seafood -- 2.3.4.1 Meat Sausages -- 2.3.5 Fermented Dairy Products -- 2.3.5.1 Kefir -- 2.3.5.2 Koumiss -- 2.3.5.3 Cheese -- 2.3.5.4 Yogurt -- 2.3.6 Other Fermented Products -- 2.4 Effects of Fermentation on Nutrients -- 2.4.1 Carbohydrates -- 2.4.2 Proteins -- 2.4.3 Fat -- 2.4.4 Micronutrients -- 2.4.4.1 Vitamins -- 2.4.4.2 Minerals -- 2.4.5 Phytonutrients -- 2.5 Health Benefits of Fermented Foods and Beverages -- 2.5.1 Antiallergic Effect.
2.5.2 Antioxidant Activity -- 2.5.3 Antihypertensive Activity -- 2.5.4 Antimicrobial Activity -- 2.5.5 Alleviating Cholesterol Levels -- 2.5.6 Anticancer Activity -- 2.5.7 Effect on Gastrointestinal Diseases -- 2.5.8 Antidiabetic Effect -- 2.6 Food Safety and Quality Control -- 2.7 Conclusions and Future Perspectives -- References -- Chapter 3 Probiotic Dairy Foods -- 3.1 Introduction -- 3.2 Classification and Phylogenetic Properties of Probiotic Microorganisms -- 3.2.1 Lactobacillus Genus -- 3.2.2 Bifidobacterium Genus -- 3.2.3 Lactococcus Genus -- 3.2.4 Streptococcus Genus -- 3.2.5 Enterococcus Genus -- 3.3 Probiotics in the Dairy Matrix -- 3.4 Probiotic Dairy Products -- 3.4.1 Probiotic Yogurt -- 3.4.2 Probiotic Cheese -- 3.4.3 Probiotic Ice Cream -- 3.4.4 Probiotic Dairy-Based Beverages -- References -- Chapter 4 Dairy Probiotic Products -- 4.1 Introduction -- 4.2 Fermented Milks -- 4.2.1 Yogurt -- 4.2.1.1 Effect of Probiotic Supplementation on Yogurt Properties -- 4.2.1.2 Potential Human Health Benefits of Supplementing Yogurts with Probiotics -- 4.2.2 Kefir -- 4.2.3 Cheese -- 4.2.4 Butter -- 4.2.5 Ice Cream -- 4.2.6 Dairy Desserts -- 4.3 Conclusions and Perspectives -- References -- Chapter 5 Design Schematics, Operational Characteristics and Process Applications of Bioreactors -- 5.1 Introduction -- 5.2 Fermenter Design and Operations -- 5.2.1 Structural Material -- 5.2.2 Features of Fermenter Design -- 5.3 Fermenter Configuration -- 5.3.1 Batch Process -- 5.3.1.1 Batch Fermenter Design -- 5.3.2 Continuous Process -- 5.3.2.1 Continuous Stirred Tank Reactor (CSTR) -- 5.3.2.2 Plug Flow Reactor (PFR) -- 5.3.3 Fed Batch or Semi-Continuous Process -- 5.3.3.1 The Constant Volume or Fixed Volume Fed-Batch Reactors -- 5.3.3.2 The Variable Volume Fed-Batch Reactors -- 5.4 Types of Fermenter -- 5.4.1 Stirred Tank Fermenter -- 5.4.2 Airlift Fermenter.
5.4.3 Bubble Column Reactor -- 5.4.4 Fluidized Bed Reactor -- 5.4.5 Packed Bed Reactor -- 5.4.6 Membrane Bioreactor -- 5.5 Factors Influencing Operation of Fermenters -- 5.5.1 Heat Transfer -- 5.5.2 Mass Transfer -- 5.5.3 Scale-Up in Fermenter -- 5.6 Conclusion -- References -- Chapter 6 Enzymes in Food Industry and Their Regulatory Oversight -- 6.1 Introduction -- 6.2 Production of Enzymes -- 6.2.1 Sources of Enzymes -- 6.2.2 Strain Selection -- 6.2.3 Fermentation -- 6.2.4 Pretreatment -- 6.2.5 Downstream Processing -- 6.2.6 Enzyme Formulation -- 6.2.6.1 Formulation of Solid Products -- 6.2.6.2 Formulation of Liquid Products -- 6.3 Applications of Enzymes in Food Industry -- 6.3.1 Enzymes in Starch Processing -- 6.3.2 Enzymes in Baking Industry -- 6.3.3 Enzymes in Brewing Industry -- 6.3.4 Enzymes in Dairy Industry -- 6.3.5 Enzymes in Fruits and Vegetables Processing Industry -- 6.3.6 Other Applications -- 6.4 Safety Evaluation of Enzymes -- 6.4.1 Global Frameworks for Safety Evaluation -- 6.4.2 Environmental Health Criteria 240: Principles and Methods for the Risk Assessment of Chemicals in Food -- 6.4.3 JECFA Guidelines on Safety Assessment of Enzymes -- 6.5 Global Regulatory Frameworks -- 6.6 Regulatory Framework in India -- References -- Chapter 7 Functional and Nutraceutical Potential of Fruits and Vegetables -- 7.1 Introduction -- 7.2 Biochemistry of Fruits and Vegetables -- 7.2.1 Polyphenols and Flavonoids -- 7.2.2 Carotenoids -- 7.2.3 Vitamins -- 7.2.4 Glucosinolates -- 7.2.5 Phytoestrogens -- 7.3 Nutritional Composition of Fruits and Vegetable By-Products -- 7.4 Extraction of Bioactives from Fruits and Vegetables -- 7.4.1 Conventional Extraction Techniques -- 7.4.2 Novel Extraction Techniques -- 7.5 Processing Methods Used for Development of Functional Foods from Fruits and Vegetables -- 7.5.1 Fermentation -- 7.5.1.1 Fermented Products.
7.5.2 Food Fortification -- 7.5.2.1 Superfoods -- 7.5.3 Encapsulation -- 7.6 Fruits and Vegetable-Based Nutraceuticals -- 7.7 Influence of Processing Methods on Functional Ingredients -- 7.8 Influence of Storage on Functional Ingredients -- 7.9 Future of Functional Foods -- Conclusion -- References -- Chapter 8 Microbes as Bio-Factories for the Valorization of Fruit and Vegetable Processing Wastes -- 8.1 Introduction -- 8.2 Microbial Bio-Processing of Fruit and Vegetable Wastes -- 8.3 Valuable Commodities from Fruit and Vegetable Waste -- 8.3.1 Fermented Beverages -- 8.3.2 Food Colorants -- 8.3.3 Single-Cell Protein (SCP) -- 8.3.4 Flavor and Fragrance -- 8.3.5 Enzymes -- 8.3.6 Organic Acids -- 8.3.7 Biopesticides -- 8.3.8 Plant Growth Regulators -- 8.3.9 Polysaccharides -- 8.3.10 Biofuels -- 8.4 Technical Challenges, Economics and Future Prospective -- 8.5 Conclusion -- References -- Chapter 9 Solid-State Fermentation -- 9.1 Introduction -- 9.1.1 Principle of SSF -- 9.1.2 Process of Solid-State Fermentation -- 9.2 History of Solid-State Fermentation (SSF) -- 9.3 Factors Affecting SSF -- 9.3.1 Inoculum Type -- 9.3.2 Moisture and Water Activity -- 9.3.3 pH -- 9.3.4 Temperature -- 9.3.5 Substrates -- 9.3.6 Aeration and Agitation -- 9.3.7 Nutritional Factors -- 9.4 Types of Solid-State Fermentation -- 9.4.1 Aerobic SSF -- 9.4.2 Anaerobic SSF -- 9.5 Application of SSF Carried Out on Inert Support Materials -- 9.5.1 Enzyme -- 9.5.2 Organic Acids -- 9.5.3 Bacteriocins -- 9.5.4 Flavour and Aroma Compounds -- 9.6 Modern Aspects of Solid-State Fermentation -- 9.6.1 Advancement in the Design of Bioreactors for Fermentation -- 9.6.2 Bioreactors in Solid-State Fermentation -- 9.6.2.1 Tray Bioreactor -- 9.6.2.2 Packed-Bed Bioreactor -- 9.6.2.3 Intermittent or Continuously Mixed SSF Bioreactor -- 9.6.2.4 Rotating Drum Bioreactors (RBD) -- 9.6.2.5 Modular Bioreactor.
9.6.2.6 Novozymes Bio A/G Bioreactor -- 9.6.2.7 Air-Solid Fluidized Bed Bioreactor -- 9.6.3 Biotechnology in SSF -- 9.7 Challenges to SSF -- 9.8 Conclusions -- References -- Chapter 10 Pigments Produced by Fungi and Bacteria from Extreme Environments -- 10.1 Introduction -- 10.2 Extreme Environments -- 10.2.1 Polar Ecosystems -- 10.2.2 Alpine and High-Altitude Ecosystems -- 10.2.3 Desert Ecosystems -- 10.2.4 Saline Ecosystems -- 10.2.5 Volcanic Ecosystems -- 10.3 Extremophilic Microorganisms -- 10.3.1 Fungi -- 10.3.2 Bacteria -- Conclusion -- Acknowledgments -- References -- Chapter 11 Commercially Available Databases in Food Microbiology -- 11.1 Introduction -- 11.2 Functions of a Databases -- 11.3 Need for Databases -- 11.4 Predictive Microbiology in Foods -- 11.4.1 History of Predictive Microbiology -- 11.4.2 Terminology in Predictive Microbiology -- 11.5 Predictive Microbiology and Its Models -- 11.5.1 Experimental Design -- 11.5.2 Data Generation -- 11.6 Rapid Methods of Data Generation -- 11.6.1 Turbidimetry -- 11.6.2 Flow Cytometry -- 11.6.3 Microscopy and Image Analysis -- 11.6.4 Electrochemical Methods: Impedance and Conductance -- 11.7 Predictive Models -- 11.7.1 Primary Models -- 11.7.2 Growth Models -- 11.7.2.1 Mechanistic Functions -- 11.7.2.2 Logistic and Linear Functions -- 11.7.2.3 Buchanan Three-Phase Linear Model -- 11.7.2.4 Compartmental Models -- 11.7.3 Inactivation Models -- 11.7.3.1 Bigelow Model (Linear Model) -- 11.7.3.2 Weibull Model -- 11.7.3.3 Shoulder/Tail Models -- 11.7.4 Secondary Models -- 11.7.4.1 Polynomial Models -- 11.7.4.2 Square Root Models -- 11.7.4.3 The Gamma Concept and the Cardinal Parameter Model (CPM) -- 11.7.4.4 Artificial Neural Networks (ANNs) -- 11.7.5 Secondary Inactivation Models -- 11.7.5.1 Probabilistic Modeling -- 11.8 Guidelines for Modeling the Shelf Life of Foods -- 11.9 Databases in Foods.
11.9.1 ComBase (Combined Database on Predictive Microbiology Information).
Record Nr. UNINA-9910829972403321
Hoboken, NJ : , : John Wiley & Sons, Inc. and Scrivener Publishing LLC, , [2023]
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui