top

  Info

  • Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.

  Info

  • Utilizzare questo link per rimuovere la selezione effettuata.

Biblioteca

MARC Lista (tabellare)
Fermentative Nutraceuticals
Fermentative Nutraceuticals
Autore Sindhu Meena
Edizione [1st ed.]
Pubbl/distr/stampa Newark : , : John Wiley & Sons, Incorporated, , 2025
Descrizione fisica 1 online resource (323 pages)
Disciplina 572.429
Altri autori (Persone) PanghalAnil
Soggetto topico Fermentation
Food science
ISBN 9781119776550
1119776554
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Cover -- Series Page -- Title Page -- Copyright Page -- Contents -- Preface -- Chapter 1 Bioactive Compounds and Their Benefits -- 1.1 Introduction -- 1.2 Bioactive Compounds of Microbial Origin -- 1.2.1 Bacterial Origin -- 1.2.1.1 Probiotics -- 1.2.1.2 Prebiotics -- 1.2.1.3 Biogenics -- 1.2.2 Microalgal Origin -- 1.2.2.1 Spirulina -- 1.2.2.2 Nostoc -- 1.2.2.3 Chlorella -- 1.2.2.4 Dunaliella -- 1.3 Bioactive Compounds of Animal Origin -- 1.3.1 Marine Invertebrates -- 1.3.1.1 Chitin and Chitosan -- 1.3.1.2 Glucosamine -- 1.3.1.3 Chondroitin -- 1.3.1.4 Collagen -- 1.3.2 Marine Fishes -- 1.3.2.1 Omega-3 Fatty Acids -- 1.4 Bioactive Compounds Derived from Mammals -- 1.4.1 Conjugated Linoleic Acid -- 1.4.2 Milk Peptides -- 1.4.3 L-Carnitine -- 1.4.4 Choline -- 1.4.5 Melatonin -- 1.5 Bioactive Compounds of Endophytic Origin -- 1.6 Conclusion -- References -- Chapter 2 Solid-State Fermentation of Plant-Based Food to Enhance Bioactive Components -- Introduction -- 2.1 Terpenes/Terpinoids -- 2.2 Alkaloids -- 2.3 Phenolic/Ployphenolics -- 2.4 Solid-State Fermentation -- 2.5 Important Aspects of SSF -- 2.6 Microorganisms Involved in SSF -- 2.6.1 Fungi -- 2.6.2 Bacteria -- 2.6.3 Yeast -- 2.7 Solid-State Fermentation for the Enhancement of Bioactive Components -- 2.7.1 Improvement of Phenolic Bioactive Components -- 2.7.2 Improvement of Alkaloids -- 2.7.3 Improvement of Terpenoids -- Conclusions -- References -- Chapter 3 Biopreservative Agents for Food Applications -- Abbreviations -- 3.1 Introduction -- 3.2 Need of Biopreservation -- 3.3 Fermentation: A Crucial Aspect of Biopreservation -- 3.4 Biopreservative Agents -- 3.5 Natural Antimicrobials: Their Classification -- 3.5.1 Lactic Acid Bacteria -- 3.5.2 Bacteriocins -- 3.5.2.1 Bacteriocin in Context with Hurdle Technology -- 3.6 Antimicrobial Agents in Plants and Animals.
3.6.1 Antimicrobial Agents From Animal Sources -- 3.6.1.1 Lysozyme -- 3.6.1.2 Pleurocidin -- 3.6.1.3 Defensin -- 3.6.1.4 Lactoferrin -- 3.6.1.5 Ovotransferrin -- 3.6.1.6 Protamine -- 3.6.1.7 Chitosan -- 3.6.2 Antimicrobial Agents From Plant Sources -- 3.6.2.1 Prohibitins -- 3.6.2.2 Inhibitins -- 3.6.2.3 Post Inhibitins -- 3.6.2.4 Phytoalexins -- 3.6.2.5 Plant Pigments -- 3.7 Bacteriophages and Endolysins: Applications in Food Industry -- 3.8 Conclusion -- References -- Chapter 4 Bioactive Peptides From Fermented Pulses -- 4.1 Introduction -- 4.2 Methods of Bioactive Peptide Production -- 4.2.1 Gastrointestinal Digestion -- 4.2.2 In Vitro Enzymatic Hydrolysis -- 4.2.3 Food Processing -- 4.2.4 Bacterial Fermentation -- 4.3 Pharmacological Properties of Bioactive Peptides -- 4.3.1 Anti-Hypertensive Activity -- 4.3.1.1 ACE Inhibitory Peptides From Pea (Pisum sativum) -- 4.3.1.2 ACE Inhibitory Peptides From Mung Bean (Vigna radiata) -- 4.3.1.3 ACE Inhibitory Peptides From Soybean (Glycine max) -- 4.3.1.4 ACE Inhibitory Peptides From Chickpea (Cicer arietinum) -- 4.3.1.5 ACE Inhibitory Peptides From Red Beans (Phaseolus vulgaris) -- 4.3.2 Antioxidant Activity -- 4.3.2.1 Antioxidant Activity of Pinto Bean -- 4.3.2.2 Antioxidant Activity of Common Bean -- 4.3.2.3 Antioxidant Properties of Soya Bean (Glycin max) -- 4.3.2.4 Antioxidant Properties of Chickpea (Cicer arietinum) -- 4.3.3 Anticancer Activity -- 4.3.3.1 Anticancer Activity of Common Bean -- 4.3.3.2 Anticancer Activity of Mung Bean -- 4.3.3.3 Anticancer Activity of Soybean -- 4.3.3.4 Anticancer Activity of Chickpea -- 4.3.4 Antimicrobial Property -- 4.3.4.1 Mung Bean -- 4.3.4.2 Soybean -- 4.3.4.3 Antimicrobial Peptides from Chickpea -- 4.3.4.4 Red Beans -- 4.3.4.5 Limia Beans -- 4.3.4.6 Bitter Beans -- 4.3.4.7 Haricot Beans -- 4.3.5 Antidiabetic Property -- 4.3.5.1 Glycine Max -- 4.3.5.2 Mung Bean.
4.3.5.3 Chickpea -- 4.3.5.4 Cow Pea -- References -- Chapter 5 Physiological Activities of Bioactive Peptides Against Diabetes and Obesity -- 5.1 Introduction -- 5.1.1 Sources of Bioactive Peptide -- 5.1.2 Pharmacological Properties of Bioactive Peptides -- 5.1.2.1 Antioxidant Properties of Bioactive Peptides -- 5.1.2.2 Antimicrobial Properties -- 5.1.2.3 Immunomodulatory Properties -- 5.1.2.4 Cytomodulatory Properties -- 5.1.2.5 Metabolic Effects -- 5.2 Bioactive Peptides on Human Health -- 5.2.1 Bioactive Peptides Against Obesity -- 5.2.2 Cholesterol-Lowering Peptides -- 5.2.3 Mechanism of Action of Antidiabetic Peptides Against Type 2 Diabetes (T2D) -- 5.2.4 Mechanism of Action of Anti-Inflammatory Peptides -- 5.3 Diversity in Production of Bioactive Peptides -- 5.3.1 Enzymatic Hydrolysis -- 5.3.1.1 In Vitro Study of Egg Hydrolysate (EH)/ Peptides -- 5.3.1.2 In Vivo Studies of Egg White Hydrolysate (EWH)/Peptides -- 5.3.1.3 In Vitro Studies of Soy Hydrolysates (SH)/ Peptides -- 5.3.1.4 In Vivo Studies of Soy Hydrolysate (SH)/ Peptides -- 5.3.2 Gastrointestinal Digestion -- 5.3.3 Fermentation -- 5.3.4 Genetic Engineering -- 5.4 Purification and Characterization of Bioactive Peptides -- 5.5 Conclusion -- References -- Chapter 6 Biosurfactant Production From Economical Sources -- 6.1 Introduction -- 6.2 Classification of Biosurfactants -- 6.2.1 Glycolipids -- 6.2.1.1 Rhamnolipids -- 6.2.1.2 Trehalolipids -- 6.2.1.3 Sophorolipids -- 6.2.2 Lipopeptides and Lipoproteins -- 6.2.3 Phospholipids, Fatty Acid, and Neutral Lipids -- 6.2.4 Polymeric Biosurfactants -- 6.2.5 Particulate Biosurfactants -- 6.3 Biosurfactant Production -- 6.4 Factors Influencing Biosurfactant Production -- 6.4.1 Carbon Supply -- 6.4.2 Nitrogen Source -- 6.4.3 C/N Ratio -- 6.4.4 Influence of Physical Variables -- 6.4.4.1 pH -- 6.4.4.2 Temperature.
6.4.4.3 Aeration and Agitation Rate -- 6.4.4.4 Quantity of Inoculum -- 6.5 Conventional Substrates for Biosurfactant Production -- 6.6 Food Industry Byproducts for Biosurfactant Production -- 6.7 Agro-Industrial Waste Utilization in Biosurfactant Production -- 6.8 Economic Feasibility -- 6.8.1 Production Cost of Biosurfactant -- 6.8.2 Strategies for Feasible Commercial Biosurfactant Production -- 6.9 Applications of Biosurfactants -- 6.10 Conclusion -- References -- Chapter 7 Biofortification of Food Using Fermentation -- 7.1 Introduction -- 7.2 The Need for Biofortification -- 7.3 Why Biofortification via Fermentation? -- 7.4 Nutrients that Have Been Fortified Using Fermentation Approaches -- 7.4.1 Folate -- 7.4.2 Riboflavin and Other Nutrients -- 7.5 Application of Biofortification -- 7.6 Comparative Advantages -- 7.7 Bioavailability and Efficacy of Micronutrients Provided by Fermented Biofortified Foods -- 7.8 Conclusion -- References -- Chapter 8 Consumers and Health Claims of Nutraceuticals -- 8.1 Introduction -- 8.2 Consumers for Nutraceuticals -- 8.3 Factors Influencing Consumer's Food Preferences -- 8.4 Health Claims and Their Substantiation -- 8.5 International Regulatory Framework for Nutraceuticals' Health Claims -- 8.5.1 Japanese Regulatory System -- 8.5.2 American Regulatory System -- 8.5.3 European Regulatory System -- 8.5.4 Canadian Regulatory System -- 8.5.5 Australian and New Zealand Regulatory System -- 8.5.6 Chinese Regulatory System -- 8.5.7 Indian Regulatory System -- 8.6 Clinical and In Vitro Studies Validating Nutraceuticals' Health Claims -- 8.6.1 Skin Health -- 8.6.2 Cardiovascular Diseases -- 8.6.3 Cancer Therapy -- 8.6.4 Antiviral Effect -- 8.6.5 Other Health Benefits -- 8.7 Conclusion -- References -- Chapter 9 Application of Bacteriocin in Wine -- 9.1 Introduction -- 9.2 Bacteriocin -- 9.2.1 Bacteriocins' Classes.
9.2.2 Bacteriocin Production -- 9.2.3 Bacteriocin Extraction -- 9.2.4 Bacteriocin Screening -- 9.2.5 Bacteriocin Purification -- 9.2.6 Bacteriocin Mode of Action -- 9.3 Immobilized Cells Against Free Cell of LAB-Producing Bacteriocin -- 9.4 Potential Application of Bacteriocin in Food Industry -- 9.5 Bacteriocin in Wine -- 9.5.1 Bacteriocin Production Under Winery Conditions -- 9.5.2 The Most Common LAB Bacteriocin in Wine -- 9.5.2.1 Nisin -- 9.5.2.2 Pediocin -- 9.5.2.3 Plantaricin -- 9.5.3 Corroborative Effect of Bacteriocin and Sulfur Dioxide in Wine -- 9.6 Factor Affecting Activity of Bacteriocin -- 9.7 Safety and Regulatory Consideration of Bacteriocin -- 9.8 Conclusion -- References -- Chapter 10 Current Trends in Fermentative Nutraceuticals -- 10.1 Introduction -- 10.2 Phytochemicals -- 10.3 Polyphenolic Compounds -- 10.4 Alkaloids -- 10.5 Terpenoids -- 10.6 Prebiotics -- 10.7 Polysaccharides -- 10.8 Poly Amino Acids -- 10.9 Polyunsaturated Fatty Acids -- 10.10 Conclusions -- References -- Chapter 11 Bioactive Compounds in Fermented Seafood and Their Health Benefits -- 11.1 Introduction -- 11.2 Marine-Based Bioactive Compounds From Fermentation Process and Their Health Benefits -- 11.2.1 Fatty Acid -- 11.2.2 Peptides -- 11.2.3 Bacteriocin -- 11.2.4 Polysaccharides -- 11.2.5 Phenolic Compounds -- 11.2.6 Organic Acid -- 11.2.7 Carotenoids -- 11.3 Challenges and Future Aspects -- References -- Index -- Also of Interest -- EULA.
Record Nr. UNINA-9911019138303321
Sindhu Meena  
Newark : , : John Wiley & Sons, Incorporated, , 2025
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
Harvesting food from weeds / / edited by Prerna Gupta, Navnidhi Chhikara, and Anil Panghal
Harvesting food from weeds / / edited by Prerna Gupta, Navnidhi Chhikara, and Anil Panghal
Pubbl/distr/stampa Hoboken, NJ ; Beverly, MA : , : John Wiley & Sons, Inc. : , : Scrivener Publishing LLC, , [2023]
Descrizione fisica 1 online resource (447 pages)
Disciplina 016.016
Soggetto topico Agriculture
ISBN 1-119-79300-9
1-119-79299-1
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910830138403321
Hoboken, NJ ; Beverly, MA : , : John Wiley & Sons, Inc. : , : Scrivener Publishing LLC, , [2023]
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
Nonthermal Food Engineering Operations
Nonthermal Food Engineering Operations
Autore Kumar Nitin
Edizione [1st ed.]
Pubbl/distr/stampa Newark : , : John Wiley & Sons, Incorporated, , 2024
Descrizione fisica 1 online resource (526 pages)
Altri autori (Persone) PanghalAnil
GargM. K
Soggetto topico Food science
Biotechnological process control
ISBN 9781119776468
1119776465
9781119776451
1119776457
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Cover -- Series Page -- Title Page -- Copyright Page -- Preface -- Chapter 1 Artificial Intelligence (AI) in Food Processing -- 1.1 Introduction -- 1.2 Evolution of Artificial Intelligence -- 1.3 Artificial Intelligence in Food Processing -- 1.4 Artificial Neural Network (ANN) -- 1.4.1 Fats & -- Oils Quality Evaluation -- 1.4.2 Fruits Quality Evaluation -- 1.4.3 Dairy Products Quality Evaluation -- 1.4.4 Solvent Extraction -- 1.4.5 Microwave Assisted Extraction (MAE) -- 1.4.6 Ultrasound-Assisted Extraction (UAE) -- 1.4.7 Microwave Drying -- 1.4.8 Tray Drying -- 1.4.9 Osmotic Dehydration -- 1.4.10 Other Drying Process -- 1.4.11 Extrusion Process -- 1.4.12 Baking -- 1.4.13 Storage of Food Grains -- 1.5 Fuzzy Logic System -- 1.5.1 Fuzzy Logic Systems in Liquid Foods Processing -- 1.5.2 Fuzzy Logic Systems in Solid Foods Processing -- 1.5.3 Semisolid Products -- 1.5.4 Drying Process -- 1.5.5 Baking Process -- 1.5.6 Dairy Process -- 1.5.7 Thermal Process -- 1.5.8 Fermentation -- 1.6 Knowledge.Based Expert System (ES) -- 1.6.1 Applications of ES in the Food Processing Sector -- 1.7 Machine Learning System (ML) -- 1.7.1 Detection of Defects and Mechanical Damage in Fruits -- 1.7.2 ML in Foreign Material Detection -- 1.7.3 ML in Food Quality Evaluation -- 1.8 Conclusion -- References -- Chapter 2 Advances in Ultrasound in Food Industry -- 2.1 Introduction -- 2.2 Background of Ultrasound -- 2.3 Ultrasonic Waves -- 2.4 Applications of Ultrasonics in the Food Industry -- 2.4.1 Food Preservation -- 2.4.2 Food Processing -- 2.5 Detection of Fruit Quality -- 2.6 Ultrasound in Dairy Sector -- 2.7 Conclusion -- References -- Chapter 3 Biosensors in Food Quality and Safety -- 3.1 Introduction -- 3.2 What is a Biosensor? -- 3.2.1 Components of a Biosensor Diagnostic Technique -- 3.2.1.1 Biological Element -- 3.2.1.2 Physicochemical Transducer.
3.2.1.3 Detector/Recognition of Signal -- 3.2.2 Basic Working Mechanism of Biosensors -- 3.2.3 Important Characteristics of Biosensors -- 3.3 Categorization of Biosensors -- 3.3.1 Calorimetric Biosensors -- 3.3.2 Electrochemical Biosensors -- 3.3.2.1 Amperometric Biosensors -- 3.3.2.2 Potentiometric Biosensors -- 3.3.2.3 Conductometric Biosensors -- 3.3.3 Optical Biosensors -- 3.3.4 Microbial-Based Biosensors -- 3.3.4.1 Electrochemical Microbial Biosensors -- 3.3.4.2 Optical Microbial Biosensors -- 3.3.5 Affinity Biosensors -- 3.3.6 Plant Tissue Biosensors -- 3.3.7 Surface Plasmon Resonance (SPR) Biosensors -- 3.3.8 Acoustic Sensors -- 3.3.9 Aptamers -- 3.3.10 Molecularly Imprinted Polymers -- 3.3.11 Immunosensors -- 3.4 Application of Biosensors -- 3.4.1 Scenario of Available Biosensors for the Detection of Various Compounds Present in Food Products -- 3.4.2 Electrochemical Biosensors for Food Products -- 3.4.3 Optical Biosensor -- 3.4.4 Microbial Biosensors -- 3.4.5 Plant Tissue Biosensors -- 3.5 Future Prospects -- References -- Chapter 4 Cold Plasma: Principles and Applications -- 4.1 Introduction -- 4.2 Physics of Plasma -- 4.3 Methods of Generation -- 4.3.1 Dielectric Barrier Discharge (DBD) -- 4.3.2 Glow Discharge -- 4.3.3 Plasma Jet -- 4.3.4 Corona Discharge -- 4.3.5 High Voltage Pulse Discharge -- 4.4 Principles of Cold Plasma Decontamination -- 4.5 Plasma Speciesf Role in Microbial Inactivation -- 4.5.1 Reactive Oxygen and Reactive Nitrogen Species -- 4.6 Cold Plasma Affecting Microbial Cells -- 4.6.1 Effect on Cell Morphology -- 4.6.2 Impact on the Cell Membrane -- 4.6.3 Effect on Nucleic Acids -- 4.6.4 Impact on Enzyme and Proteins Activity -- 4.7 Limitations -- 4.8 Conclusion and Future Prospects -- References -- Chapter 5 Food Extrusion: An Approach to Wholesome Product -- 5.1 Introduction.
5.2 Principle and Components of Extrusion Equipment -- 5.3 Types of Extruders -- 5.3.1 Single Screw Extruders -- 5.3.2 Twin Screw Extruders -- 5.4 Food Product Based on Extrusion Technology -- 5.5 Effect of Extrusion Cooking on Nutritional Aspects of Food -- 5.6 New Research Area of Byproduct Waste Utilization -- 5.7 Conclusion -- References -- Chapter 6 Image Processing Technology, Imaging Techniques, and Their Application in the Food Processing Sector -- 6.1 Introduction -- 6.2 Image Processing Technology -- 6.2.1 Image Acquisition -- 6.2.2 Image Pre-Processing -- 6.2.3 Image Segmentation -- 6.2.4 Feature Extraction -- 6.2.5 Classification -- 6.3 Machine Learning Algorithms -- 6.4 Industrial Applications -- 6.5 Novel Imaging Techniques and Their Applications -- 6.5.1 Near Infrared Imaging -- 6.5.2 Multispectral and Hyperspectral Imaging -- 6.5.3 Raman Imaging -- 6.5.4 Laser Light Backscattering Imaging -- 6.5.5 Structured-Illumination Reflectance Imaging -- 6.5.6 Optical Coherence Tomography -- 6.6 Challenges and Opportunities -- References -- Chapter 7 Active and Passive Modified Atmosphere Packaging: Recent Advances -- 7.1 Introduction -- 7.2 Modified Atmosphere Packaging -- 7.2.1 Passive MAP -- 7.2.1.1 Gases Utilised in Modified Atmosphere Packaging -- 7.2.2 Active MAP -- 7.2.2.1 Active Ingredients -- 7.2.2.2 Dynamics of MAP -- 7.2.2.3 Design of Modified Atmosphere Packaging -- 7.2.2.4 Packaging Materials Used in MAP -- 7.2.3 MAP Combined with Other Preservative Techniques -- 7.2.3.1 Heat Treatment -- 7.2.3.2 Irradiation -- 7.2.3.3 UV Light Radiation -- 7.2.3.4 Ozone Gas -- 7.2.3.5 Edible or Wax Coatings -- 7.2.4 Effect of MAP on Quality of Fresh Produce -- 7.3 Final Remarks -- References -- Chapter 8 Membrane Processing Techniques in Food Engineering -- 8.1 Introduction -- 8.2 Overview of Membranes -- 8.3 Types of Membrane Separation Processes.
8.3.1 Pressure-Driven Processes -- 8.3.2 Filtration Spectrum -- 8.4 Filtration Modes -- 8.4.1 Dead-End Filtration -- 8.4.2 Crossflow Filtration -- 8.4.3 Hybrid-Flow Filtration -- 8.5 Membrane Structure -- 8.6 Important Terms Related to Membrane Processes -- 8.7 Operational Requirements of Membranes -- 8.8 Theoretical Models for Membrane Processes -- 8.9 Factors Affecting the Separation Processes -- 8.10 Major Advantages of Membranes -- 8.11 Microfiltration -- 8.11.1 Microfiltration Applications by Industry -- 8.12 Ultrafiltration -- 8.12.1 UF Applications -- 8.13 Nanofiltration -- 8.13.1 Applications of Nanofiltration -- 8.14 Application of Membrane Separation in Food Industry -- 8.15 Conclusion -- References -- Chapter 9 Nano Technology in Food Packaging -- 9.1 Introduction -- 9.2 Nanomaterials -- 9.2.1 Silver Nanomaterial (AgNPs) -- 9.2.2 Titanium Dioxide (TiO2) -- 9.2.3 Montmorillonite Clay (Nanoclay) -- 9.2.4 Nano Zinc Oxide -- 9.2.5 Nano Silica -- 9.2.6 Carbon Nanotubes (CNTs) -- 9.2.7 Nano Starch -- 9.2.8 Nanocellulose -- 9.3 Use of Nanotechnology in Improved Packaging -- 9.3.1 Improving the Mechanical Strength and Permeability Properties -- 9.3.2 Improving Thermal Stability -- 9.3.3 Accelerating the Biodegradation Process -- 9.4 Use of Nanotechnology in Active Packaging -- 9.4.1 Antimicrobial Packaging -- 9.4.2 Nanoemulsion -- 9.4.3 Oxygen Scavengers -- 9.4.4 Immobilization of Enzymes -- 9.5 Use of Nanotechnology in Smart Packaging -- 9.5.1 Oxygen Sensors -- 9.5.2 Nanosensors for Detection of Pathogens -- 9.5.3 Freshness Indicators -- 9.5.4 Time Temperature Indicators -- 9.6 Toxicological Aspects, Safety Consideration, and Migration of Nanoparticles -- 9.7 Future Outlook and Conclusion -- References -- Chapter 10 Polysaccharide-Based Bionanocomposites for Food Packaging -- 10.1 Introduction -- 10.2 Classification of Polysaccharides.
10.2.1 Plant-Based Polysaccharides -- 10.2.1.1 Starch -- 10.2.1.2 Cellulose -- 10.2.1.3 Galactomannans -- 10.2.2 Animal-Based Polysaccharides -- 10.2.2.1 Chitosan -- 10.2.2.2 Carrageenan -- 10.2.3 Microorganism-Based Polysaccharides -- 10.2.3.1 Xanthan Gum -- 10.2.3.2 Gellan Gum -- 10.2.3.3 Pullulan -- 10.2.3.4 FucoPol -- 10.3 Extraction and Purification of Polysaccharides -- 10.3.1 Extraction of Polysaccharides -- 10.3.1.1 Hot Water Extraction -- 10.3.1.2 Sequential Extraction Method -- 10.3.1.3 Dilute Alkali-Water Extraction -- 10.3.1.4 Microwave-Assisted Extraction -- 10.3.1.5 Ultrasound-Assisted Extraction -- 10.3.1.6 Enzyme-Assisted Extraction -- 10.3.1.7 Subcritical Water Extraction -- 10.3.2 Purification Techniques -- 10.3.2.1 Fractional Precipitation -- 10.3.2.2 Chromatographic Techniques -- 10.4 Polysaccharide-Based Bionanocomposite Fabrication Techniques -- 10.4.1 Solution Intercalation -- 10.4.2 In Situ Intercalative Polymerization -- 10.4.3 Melt Intercalation -- 10.4.4 Extrusion -- 10.4.5 Electrospinning Technique -- 10.4.6 Freeze-Drying Technique -- 10.5 Polysaccharide-Based Nanocomposites: Classification and Food Applications -- 10.5.1 Polysaccharide-Based Nanocomposites with Graphene/Carbon Nanotubes -- 10.5.2 Polysaccharide-Based Nanocomposites with Metal Oxides -- 10.5.2.1 Silver-Based Nanoparticles -- 10.5.2.2 Zinc Oxide Nanoparticles -- 10.5.2.3 Copper Oxide Nanoparticles -- 10.5.2.4 Titanium Dioxide Nanoparticles -- 10.5.3 Polysaccharides-Based Nanocomposites with Other Reinforcement Materials -- 10.5.3.1 Bionanocomposites Based on Starch -- 10.5.3.2 Bionanocomposites Based on Chitosan -- 10.5.3.3 Bionanocomposites Based on Cellulose -- 10.6 Conclusions -- References -- Chapter 11 Smart, Intelligent, and Active Packaging Systems for Shelf-Life Extension of Foods -- 11.1 Introduction -- 11.2 Novel Types of Food Packaging.
11.3 Regulatory Framework.
Record Nr. UNINA-9911019519603321
Kumar Nitin  
Newark : , : John Wiley & Sons, Incorporated, , 2024
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Novel technologies in food science / / edited by Navnidhi Chhikara, Anil Panghal, and Gaurav Chaudhary
Novel technologies in food science / / edited by Navnidhi Chhikara, Anil Panghal, and Gaurav Chaudhary
Pubbl/distr/stampa Hoboken, New Jersey : , : John Wiley & Sons, , [2023]
Descrizione fisica 1 online resource (657 pages)
Disciplina 664
Soggetto topico Food - Biotechnology
Food industry and trade
ISBN 1-119-77637-6
1-119-77636-8
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Cover -- Title Page -- Copyright Page -- Contents -- Preface -- Chapter 1 Ultrasound -- 1.1 Introduction -- 1.2 Basic Principles of Ultrasound -- 1.2.1 Generation of the Ultrasonic Wave -- 1.2.2 Principles of Acoustic Cavitation -- 1.3 Mechanisms of Microbial Inactivation -- 1.4 Ultrasound Application in the Food Industry -- 1.4.1 Impact of Ultrasound on Physicochemical Quality Indicators of Food -- 1.4.1.1 Meat Products -- 1.4.1.2 Fruits and Vegetables -- 1.4.1.3 Dairy Industry -- 1.4.2 Effects of Ultrasound Treatment on Sensory Characteristics of Foods -- 1.5 Conclusion -- References -- Chapter 2 Pulse Electric Field: Novel Technology in Food Processing -- 2.1 Introduction -- 2.2 Principle -- 2.3 Electroporation -- 2.4 PEF System -- 2.5 Factors Affecting PEF -- 2.5.1 Process Factors -- 2.5.2 Food Matrix -- 2.5.3 Microbial Factors -- 2.6 Benefits and Shortcomings of PEF -- 2.7 Application in Food Industry -- 2.7.1 Drying -- 2.7.2 Food Preservation -- 2.7.3 Improvement of Extraction of Intracellular Compounds -- 2.8 Effect of PEF on Food Components -- 2.8.1 Proximate Composition -- 2.8.2 Other Components -- 2.8.3 Sensory Attributes -- 2.9 Conclusion -- References -- Chapter 3 An Overview of Membrane Technology in Dairy & -- Food Industry -- List of Abbreviations -- 3.1 Introduction -- 3.2 Terminology in Membrane Processing -- 3.2.1 Membrane -- 3.2.2 Permeate -- 3.2.3 Retentive/Retentate -- 3.2.4 Fouling -- 3.2.5 Concentration Polarization -- 3.2.6 Concentration Factor -- 3.2.7 Feed -- 3.2.8 Flux -- 3.2.9 Pore Size -- 3.2.10 Molecular Weight Cut-Off -- 3.3 Types of Membrane -- 3.3.1 Microporous Membrane -- 3.3.2 Nonporous, Dense Membrane -- 3.3.3 Electrically Charged Membranes -- 3.3.4 Anisotropic Membranes (Asymmetrical) -- 3.3.5 Ceramic, Metal and Liquid Membranes -- 3.4 Processes in Membrane Technology -- 3.4.1 Microfiltration (MF).
3.4.2 Ultrafiltration (UF) -- 3.4.3 Nano-Filtration (NF) -- 3.4.4 Reverse Osmosis (RO) -- 3.5 Membrane Modules -- 3.6 Mechanism of Mass Transfer in Membrane Separation -- 3.6.1 Concentration Polarization (CP) -- 3.6.2 Membrane Fouling -- 3.6.3 Major Categories of Fouling -- 3.6.3.1 Inorganic Fouling -- 3.6.3.2 Organic Fouling -- 3.6.3.3 Colloidal Fouling -- 3.6.3.4 Biological Fouling -- 3.7 Mechanism of Membrane Fouling -- 3.8 Factors Influencing Fouling of Membrane -- 3.8.1 Properties of Membrane -- 3.8.2 Feed Properties -- 3.8.3 Operating Parameters -- 3.9 Prevention of Membrane Fouling -- 3.9.1 Type of Feed and Pre-Treatment -- 3.9.2 Operating Parameters -- 3.9.2.1 Operating Pressure -- 3.9.2.2 Operating Temperature -- 3.9.2.3 Feed Velocity -- 3.10 Mass Transfer Model for Filtration Process in Absence of Fouling -- 3.10.1 Diffusion Theory Through Dense Membrane -- 3.10.2 Transfer Through Porous Membrane - Convective Transfer - Pore Flow Model -- 3.11 Application of the Membrane Technology in Dairy Industry -- 3.11.1 Microfiltration -- 3.11.1.1 Waste Water Processing -- 3.11.1.2 Production of the Protein Concentrate -- 3.11.1.3 Isolation -- 3.11.1.4 Separation of Micellar Casein from the Milk -- 3.11.1.5 Pretreatment of the Cheese Milk -- 3.11.2 Ultrafiltration -- 3.11.2.1 Enzyme Recovery and Concentration -- 3.11.2.2 Cheese Manufacturing -- 3.11.3 Nanofiltration -- 3.11.4 Reverse Osmosis -- 3.12 Application of Membrane Technology in Food Industry -- 3.12.1 Beverages -- 3.12.2 Clarification, Concentration, and Sterilization of Fruit Juices -- 3.12.3 Concentration, De-Acidification, and Demineralization of Juices -- 3.12.4 Demineralization of Sugar Syrup -- 3.12.5 Manufacturing of Beverages Using Vegetable Proteins -- 3.12.6 Rough Beer Clarification -- 3.12.7 Preservation of Beer -- 3.12.8 Membrane Processing in the Wine Industry.
3.12.9 Membrane Processing in Fish, Poultry, and Gelatin Industry -- 3.13 Uses of Membrane Technology in Biotechnology -- 3.13.1 Purification of Proteins -- 3.13.2 Purification of Antibody -- 3.13.3 Controlled Protein Digestion - A Substrate for Mass Spectroscopy -- 3.13.4 Enantiomer Isolation from Racemic Mixtures -- 3.14 Membrane Distillation -- References -- Chapter 4 Cold Plasma -- 4.1 Introduction -- 4.2 Principles and Methods of Plasma Generation -- 4.3 Cold Plasma Applied in Food Systems -- 4.3.1 Modification of Food Components Functionality -- 4.3.2 Cold Plasma Mechanisms Involved in Microbial Inactivation -- 4.3.3 Decontamination of Mycotoxins and Pesticides By Cold Plasma -- 4.3.4 Cold Plasma Mechanisms Involved in Enzyme Inactivation -- 4.3.5 Cold Plasma for Food Packaging -- 4.3.6 Cold Plasma in Biofilms and Surfaces Treatment -- 4.3.7 Cold Plasma in Wastewater Treatment -- 4.4 Conclusions -- References -- Chapter 5 Utilization of Magnetic Fields in Food Industry -- 5.1 Introduction -- 5.2 Magnetism -- 5.2.1 Classification of Magnetic Fields -- 5.2.2 Generation of Magnetic Field -- 5.2.3 Magnetic Field Around a Current Carrying Conductor -- 5.2.4 Effect of Magnetic Fields in Biological Systems -- 5.2.4.1 Effect on Microorganisms -- 5.2.4.2 Operating Conditions -- 5.2.4.3 Characteristics of Magnetic Field -- 5.2.4.4 Temperature -- 5.2.4.5 Microbial Growth Stage -- 5.2.4.6 Electrical Resistivity -- 5.2.4.7 Effect on Enzymes -- 5.3 Potential Applications of Magnetic Fields in Food Industry -- 5.3.1 Compositional Analysis -- 5.3.1.1 Water -- 5.3.1.2 Fat -- 5.3.1.3 Protein -- 5.3.2 Structure Analysis -- 5.4 Food Processing -- 5.4.1 Freezing -- 5.4.2 Drying -- 5.4.3 Frying -- 5.4.4 Fermentation -- 5.4.5 Extraction -- 5.4.6 Packaging -- 5.5 Quality Inspection -- 5.5.1 Fruits -- 5.5.1.1 Apples -- 5.5.1.2 Citrus Fruits -- 5.5.1.3 Kiwifruit.
5.5.2 Vegetables -- 5.5.2.1 Tomato -- 5.5.2.2 Potatoes -- 5.5.3 Cereal and Cereal Products -- 5.5.4 Seafood -- 5.5.5 Other Food Applications -- 5.6 Conclusion -- References -- Chapter 6 Microwaves Application to Food and Food Waste Processing -- 6.1 Introduction to Microwave Technology. Basis of Photon-Matter Interaction in the Microwave Range -- 6.2 Microwaves Applications to Food Process Monitoring -- 6.3 Microwaves in Food Processing -- 6.4 Microwaves Contribution to Food Waste Valorization Processes -- 6.4.1 Microwaves as A Pretreatment for Food Waste Transformation Into Biofuels and Other Value-Added Products -- 6.4.2 Microwaves Applied to the Recovery of Bio-Compounds from Food Wastes -- 6.5 Microwaves for Functional Food Development and Increased Bioaccessibility -- 6.6 Conclusions and Prospects -- References -- Chapter 7 Radio-Frequency Technology in Food Processing -- 7.1 Introduction -- 7.2 RF Technology and Principle -- 7.2.1 Types and Equipment -- 7.2.2 RF vs. Microwave (MW) Heating -- 7.3 Application of RF in Processing -- 7.3.1 Drying -- 7.3.2 Baking -- 7.3.3 Sterilization & -- Pasteurization -- 7.3.4 Roasting -- 7.3.5 Blanching -- 7.3.6 Thawing and Defrosting -- 7.3.7 Inhibition of Anti-Nutritional Factors -- 7.3.8 Disinfestation -- 7.4 Effect on Food Quality -- 7.4.1 Microbiological Quality -- 7.4.2 Nutritional Quality -- 7.5 Future Scope/Prospectus -- 7.6 Conclusion -- References -- Chapter 8 Ultrasound Technology in Food Processing: Technology, Mechanisms and Applications -- 8.1 Introduction -- 8.2 Mechanisms of Action of Ultrasound Technology -- 8.3 Equipment Used for Ultrasonic Applications -- 8.4 Selected Applications of Ultrasounds in Food Processing -- 8.4.1 Ultrasound-Assisted Extraction -- 8.4.2 Ultrasound-Assisted Fermentation -- 8.4.3 Ultrasound-Assisted Filtration -- 8.4.4 Ultrasound-Assisted Emulsification.
8.4.5 Ultrasound-Assisted Drying -- 8.4.6 Ultrasound-Assisted Freezing and Crystallization -- 8.5 Conclusions -- References -- Chapter 9 Irradiation of Food -- 9.1 Irradiation -- 9.1.1 Sources of Radiation -- 9.1.2 Dose Range & -- Dose Mapping -- 9.1.3 Packaging Material for Irradiation -- 9.2 Techniques for Food Irradiation -- 9.2.1 Gamma Rays Irradiators -- 9.2.2 Electron Beam Accelerators -- 9.2.2.1 Direct Methods -- 9.2.2.2 Induction Methods -- 9.2.2.3 Microwave or Radio-Frequency Methods -- 9.2.3 X-Rays (Bremsstrahlung) Irradiators -- 9.3 Wholesomeness of Irradiated Foods -- 9.4 Application of Irradiation on Different Food Commodities -- 9.4.1 Sanitation and Decontamination -- 9.4.2 Sprout Inhibition and Delay in Ripening -- 9.4.3 Insects and Pest Control -- 9.5 Advantages and Disadvantages of Irradiation of Food -- 9.5.1 Advantages of Food Irradiation -- 9.5.2 Disadvantages of Food Irradiation -- 9.6 Factors Affecting Irradiation of Food -- 9.6.1 Water Content -- 9.6.2 Temperature -- 9.7 Interaction of Ionizing Radiation and Food Components -- 9.8 Interaction of Ionizing Radiation and Biological Cells -- 9.9 Interaction of Ionizing Radiation and Food Packaging Materials -- 9.10 Detection and Risk Assessment -- 9.10.1 Detection of Irradiation -- 9.10.2 Risk Assessment of Irradiated Foods -- 9.11 Consumer Behavior Towards Irradiated Food -- 9.12 Standards, Regulations and Legislation on Food Irradiation -- 9.12.1 International Standards -- 9.12.1.1 Human Health -- 9.12.1.2 Labelling -- 9.12.1.3 Plant Protection -- 9.12.1.4 Facilities -- 9.12.1.5 Dosimetry -- 9.12.1.6 Packaging -- 9.12.2 National Regulations -- 9.12.2.1 Regulations for Human Health -- 9.12.2.2 Regulations for Labeling -- 9.12.2.3 Regulations for Plant Health -- 9.13 Future Perspectives and Conclusions -- References -- Chapter 10 Active Packaging in Food Industry.
10.1 Introduction.
Record Nr. UNINA-9910677304703321
Hoboken, New Jersey : , : John Wiley & Sons, , [2023]
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Nutraceuticals from Fruit and Vegetable Waste
Nutraceuticals from Fruit and Vegetable Waste
Autore Tomer Vidisha
Edizione [1st ed.]
Pubbl/distr/stampa Newark : , : John Wiley & Sons, Incorporated, , 2024
Descrizione fisica 1 online resource (562 pages)
Disciplina 664.08
Altri autori (Persone) ChhikaraNavnidhi
KumarAshwani
PanghalAnil
Collana Bioprocessing in Food Science Series
Soggetto topico Agricultural wastes
Sustainable development
ISBN 9781119803980
1119803985
9781119803973
1119803977
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Cover -- Series Page -- Title Page -- Copyright Page -- Contents -- Preface -- Chapter 1 Valorisation of Fruit and Vegetable Waste -- 1.1 Introduction -- 1.2 Valorisation of By-Products from Fruit and Vegetable Processing Industry -- 1.2.1 Oil -- 1.2.2 Essential Oils -- 1.2.3 Pectin -- 1.2.4 Pigments -- 1.2.5 Biofuels -- 1.2.6 Organic Acids -- 1.2.7 Enzymes -- 1.2.8 Bioactive Compounds -- 1.2.9 Others -- 1.3 Conclusion -- References -- Chapter 2 Nutraceuticals from Guava Waste -- Abbrevations -- 2.1 Introduction -- 2.2 Guava Waste Types and Composition -- 2.2.1 Guava Leaves -- 2.2.2 Guava Seeds -- 2.2.3 Guava Pulp -- 2.2.4 Guava Pomace -- 2.2.5 Other Waste -- 2.3 Bioactive Potential of Guava Waste -- 2.3.1 Antioxidant Activity -- 2.3.2 Anti-Inflammatory Activity -- 2.3.3 Antidiabetic Activity -- 2.3.4 Antidiarrheal Activity -- 2.3.5 Antimicrobial Activity -- 2.3.6 Anticancer Activity -- 2.3.7 Acne Lesions -- 2.3.8 Antitussive Effects -- 2.3.9 Hepatoprotective Effects -- 2.3.10 Antigenotoxic and Antimutagenic Effects -- 2.3.11 Anti-Allergic Effects -- 2.3.12 Antinociceptive Effects -- 2.3.13 Wound Healing -- 2.4 Application of Guava Waste -- 2.4.1 Health and Cosmetics -- 2.4.2 Food Industry -- 2.4.3 Bio-Remediation -- 2.4.4 Biotechnological Aspects -- 2.4.5 Animal Feed -- 2.4.6 Fermentation -- 2.4.7 Water Treatment Agent -- 2.4.8 Production of Enzymes -- 2.4.9 Functional Ingredient in Developing Various Food Products -- 2.4.10 Other Applications -- 2.5 Conclusion -- References -- Chapter 3 Nutraceuticals from Emblica officinalis Waste -- 3.1 Introduction -- 3.2 Composition of Amla Waste -- 3.2.1 Pomace -- 3.2.1.1 Nutritional Composition -- 3.2.1.2 Phytochemical Composition -- 3.2.1.3 Utilization -- 3.2.2 Amla Seed and Seed Coat -- 3.2.2.1 Nutritional Composition -- 3.2.2.2 Phytochemical Composition -- 3.3 Utilization of Amla Waste.
3.4 Pharmaceutical Potential of Amla Waste -- 3.5 Other Amla Waste -- 3.6 Conclusion -- References -- Chapter 4 Nutraceuticals from Apple Waste -- 4.1 Introduction -- 4.2 Nutritional Profile and Physicochemical Composition -- 4.2.1 Moisture -- 4.2.2 Carbohydrates -- 4.2.3 Polyphenols -- 4.2.4 Lipids -- 4.2.5 Proteins -- 4.2.6 Vitamins -- 4.2.7 Minerals -- 4.2.8 Enzymes -- 4.2.9 Others -- 4.3 Bio-Actives and Functional Ingredients from Apple Pomace -- 4.3.1 Dietary Fibres -- 4.3.2 Pectin -- 4.3.3 Xyloglucan -- 4.3.4 Microcrystalline Cellulose -- 4.3.5 Polyphenols -- 4.3.6 Triterpenoids -- 4.3.7 Organic Acids -- 4.3.8 Minerals -- 4.3.9 Vitamins -- 4.3.10 Natural Pigments -- 4.4 Extraction of Bioactives from Apple Pomace -- 4.4.1 Maceration -- 4.4.2 Microwave-Assisted Extraction (MAE) -- 4.4.3 Ultrasound-Assisted Extraction (UAE) -- 4.4.4 Supercritical Fluid Extraction (SFE) -- 4.5 Use of Apple Pomace for Various Applications -- 4.5.1 Valuable Ingredient for Food Products -- 4.5.1.1 Bakery Products -- 4.5.1.2 Noodles -- 4.5.1.3 Fat and Sugar Replacements -- 4.5.2 Bioplastic Films -- 4.5.3 Production of Acids -- 4.5.4 Natural Colours -- 4.6 Future Prospects and Conclusion -- References -- Chapter 5 Avocado -- 5.1 Introduction -- 5.2 Nutritional Composition of Fruit Waste -- 5.2.1 Fruit -- 5.2.2 Peel -- 5.2.3 Seed -- 5.2.4 Pulp -- 5.3 Phytochemical Composition of Avocado Waste -- 5.3.1 Peel -- 5.3.2 Seed -- 5.3.3 Pulp -- 5.4 Pharmaceutical Potential of Fruit Waste -- 5.4.1 Peel -- 5.4.1.1 Anti-Oxidant Activity -- 5.4.1.2 Anti-Inflammatory Activity -- 5.4.1.3 Antimicrobial Activity -- 5.4.1.4 Anticancer Activity -- 5.4.1.5 Effect on Colonic Homeostasis -- 5.4.1.6 Radioprotective Effect -- 5.4.1.7 Antidiabetic Activity -- 5.4.1.8 Wound-Healing Activity -- 5.4.1.9 Anti-Aging Activity -- 5.4.1.10 Hypolipidemic Activity -- 5.4.1.11 Neuroprotective Activity.
5.4.2 Seed -- 5.4.2.1 Antimicrobial Activity -- 5.4.2.2 Cytotoxic Activity -- 5.4.2.3 Hypo-Cholesterolemic Activity -- 5.4.2.4 Antidiabetic Activity -- 5.4.2.5 Antidiarrhoeal Activity -- 5.4.2.6 Anti-Inflammatory Activity -- 5.4.2.7 Antifungal Activity -- 5.4.2.8 Anti-Oxidant Activity -- 5.4.2.9 Anti-Ototoxicity Activity -- 5.4.2.10 Neuroprotective Activity -- 5.4.2.11 Anti-Proliferative Activity -- 5.4.2.12 Wound-Healing Activity -- 5.4.3 Pulp -- 5.4.3.1 Antimicrobial Activity -- 5.4.3.2 Anticancer Activity -- 5.4.3.3 Antidiabetic and Hepatoprotective Activity -- 5.4.3.4 Hypo-Cholesterolemic Activity -- 5.4.3.5 Anti-Thrombotic Activity -- 5.5 Other Methods of Utilization -- 5.5.1 Peel -- 5.5.2 Seed -- 5.5.3 Pulp -- 5.6 Conclusion -- References -- Websites -- Chapter 6 Banana Waste as a Nutraceuticals Product -- 6.1 Introduction -- 6.2 Chemical Composition -- 6.3 Medicinal Properties -- 6.3.1 Antioxidant Activity -- 6.3.2 Antimicrobial Activity -- 6.4 Utilization of Banana Waste -- 6.5 Development of By-Products from Banana Waste -- 6.5.1 Banana Pseudostem Flour (BPF) -- 6.5.2 Banana Peel Powder (BPP) -- 6.5.3 Banana Peel Extract -- 6.5.4 Whole Green Banana Flour (WGBF) -- 6.5.5 Green Banana Pseudostem Flour (GBPF) -- 6.5.6 Banana Leaf Extract -- 6.5.7 Banana Flower -- 6.6 Summary -- Abbreviations -- References -- Chapter 7 Burmese Grape -- 7.1 Introduction -- 7.2 Burmese Grape Fruit and Fruit Waste -- 7.3 Nutraceuticals and Functional Activities of Burmese Grape Waste -- 7.3.1 Seed -- 7.3.1.1 Source of Fatty Acids -- 7.3.1.2 Source of Polysaccharides -- 7.3.1.3 Phytochemicals and Functional Properties -- 7.3.2 Peel -- 7.3.2.1 Nutrients in Burmese Grape Peel -- 7.3.2.2 Source of Polysaccharides -- 7.3.2.3 Phytochemicals and Functional Properties -- 7.4 Burmese Grape Tree Parts -- 7.4.1 Leaves -- 7.4.1.1 Phytochemicals and Functional Properties.
7.4.2 Stem Bark -- 7.5 Conclusion -- List of Abbreviations -- References -- Chapter 8 Citrus -- 8.1 Introduction -- 8.2 Phytochemicals in Citrus Waste -- 8.3 Principal Non-Conventional Technologies to Extract High Biological Value Compounds from Citrus Waste -- 8.3.1 Ultrasound-Assisted Extraction (UAE) -- 8.3.2 Microwave-Assisted Extraction (MAE) -- 8.3.3 Supercritical Fluid Extraction -- 8.3.4 Pressurized Water Extraction (PWE) -- 8.3.5 Pulsed Electric Field -- 8.3.6 High Hydrostatic Pressures -- 8.3.7 Enzyme-Assisted Extraction (EAE) -- 8.4 Citrus Waste and Its Utilization -- 8.4.1 Citrus Waste and Biofuel Production -- 8.4.2 Citrus Waste and Food Preservation Against -- 8.4.3 Citrus Waste and Bioactive Compounds -- 8.4.4 Citrus Waste and Food, Pharma, and Other Applications -- 8.5 Conclusion -- References -- Chapter 9 Dates -- 9.1 Introduction -- 9.1.1 Dates and Their Origin -- 9.1.2 Stages of Growth of Dates -- 9.1.3 Structure of Dates -- 9.2 Date Seeds -- 9.2.1 Sensory Properties of Date Seeds -- 9.3 Integrating Dates with Food for Developing Value-Added Recipes -- 9.4 Nutritional Benefits -- 9.4.1 Carbohydrates -- 9.4.2 Protein -- 9.4.3 Fat -- 9.4.4 Fiber -- 9.4.5 Vitamins -- 9.4.6 Minerals -- 9.5 Antioxidants and Phytochemicals in Dates -- 9.5.1 Phenols -- 9.5.2 Tocopherols and Tocotrienols -- 9.5.3 Flavonoids -- 9.5.4 Carotenoids -- 9.6 Health Benefits -- 9.7 Conclusion -- References -- Chapter 10 Ginger (Zingiber officinale) -- 10.1 Introduction -- 10.2 Ginger Varieties and Its Features -- 10.3 Nutritional and Phytochemical Components of Ginger -- 10.4 Processing of Ginger -- 10.4.1 Effect of Various Processing on the Functional Properties of Ginger -- 10.5 By-Products Generated from Ginger Processing -- 10.6 Nutraceutical Potential and Utilization of Ginger By-Products -- 10.6.1 Ginger Leaves -- 10.6.2 Ginger Stalk/Stem.
10.6.3 Ginger Peel -- 10.6.4 Ginger Pomace and Precipitate -- 10.7 Future Prospects -- References -- Chapter 11 Jackfruit -- 11.1 Introduction -- 11.2 Types of Jackfruit Waste and By-Products -- 11.3 Nutraceuticals and Functional Activities of Jackfruit Waste and By-Products -- 11.3.1 Jackfruit Seed -- 11.3.1.1 Nutrients -- 11.3.1.2 Phytochemicals and Functional Activities -- 11.3.1.3 Organic Acids -- 11.3.2 Jackfruit Flake -- 11.3.2.1 Nutrients -- 11.3.2.2 Phytochemicals and Functional Properties -- 11.3.2.3 Pectin -- 11.3.2.4 Organic Acids -- 11.3.3 Axis of Jackfruit -- 11.3.3.1 Fatty Acids -- 11.3.3.2 Phytochemicals and Functions -- 11.3.3.3 Pectin -- 11.3.4 Jackfruit Peel -- 11.3.4.1 Proximate Compounds -- 11.3.4.2 Phytochemicals and Their Functional Activities -- 11.3.4.3 Pectin -- 11.4 Parts of Jackfruit Tree -- 11.4.1 Phytochemicals and Functional Properties -- 11.5 Conclusion -- List of Abbreviations -- References -- Chapter 12 Development of Nutraceuticals from the Waste of Loquat -- 12.1 Introduction -- 12.2 Importance of Waste Material of Fruits -- 12.3 The Worldwide Growth Pattern of Loquat -- 12.4 Physiology and Biochemistry of Loquat -- 12.5 Use of Loquat Tree and Its Parts -- 12.6 Nutraceutical Properties -- Conclusion -- References -- Chapter 13 Mango -- 13.1 Introduction -- 13.2 Mango Peel -- 13.3 Nutritional Composition -- 13.4 Phytochemical Composition -- 13.5 Utilization of Mango Peel -- 13.6 Mango Kernel -- 13.7 Nutritional Composition of Mango Kernel -- 13.8 Phytochemical Composition of Mango Kernel -- 13.9 Utilization of Mango Kernel -- 13.10 Other By-Products of Mango Waste -- References -- Chapter 14 Melon -- 14.1 Introduction -- 14.2 History, Origin and Domestication -- 14.3 Diversity and Botanical Groups of Melon -- 14.4 Consumer Preference for Melon -- 14.5 Nutritional Importance, Health Benefits and Culinary Uses of Melon.
14.6 Fruits and Vegetables Wastage.
Record Nr. UNINA-9911019594903321
Tomer Vidisha  
Newark : , : John Wiley & Sons, Incorporated, , 2024
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Nutritional Science and Technology : Concept to Application
Nutritional Science and Technology : Concept to Application
Autore Dhewa Tejpal
Edizione [1st ed.]
Pubbl/distr/stampa Newark : , : John Wiley & Sons, Incorporated, , 2023
Descrizione fisica 1 online resource (430 pages)
Altri autori (Persone) PuniyaAnil Kumar
PanghalAnil
Collana Bioprocessing in Food Science Series
ISBN 1-394-22911-9
1-394-22910-0
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Cover -- Title Page -- Copyright Page -- Contents -- Preface -- Chapter 1 Human Nutrition and Supplements -- 1.1 Dietary Supplements - Introduction -- 1.2 Global History of Dietary Supplements -- 1.3 Usage of Dietary Supplements -- 1.4 Types of Dietary Supplements -- 1.4.1 Natural Dietary Supplements -- 1.4.2 Semi-Synthetic Supplements -- 1.4.3 Synthetic Supplements -- 1.5 Nutritional Adequacy and Dietary Diversity -- 1.6 Calcium and Vitamin D Supplements -- 1.7 Omega-3 Fatty Acid and Health Benefits -- 1.8 Zinc Supplementation and Health Benefits -- 1.9 Iron Supplementation and Health Benefits -- 1.10 Dietary Supplements and Sports -- 1.10.1 Protein Concentrates -- 1.10.2 Protein Isolates -- 1.10.3 Protein Hydrolysates -- 1.11 Dietary Supplements and FDA -- 1.12 Dietary Supplements and Toxicity -- References -- Chapter 2 Prebiotics, Probiotics and Synbiotics -- 2.1 Introduction -- 2.2 Prebiotics and Its Types -- 2.2.1 Prebiotics: Definition -- 2.2.2 Sources of Prebiotics -- 2.2.2.1 Galacto-Oligosaccharide -- 2.2.2.2 Fructo-Oligosaccharides -- 2.2.2.3 Starch and Glucose-Derived Oligosaccharide -- 2.2.3 Other Oligosaccharides -- 2.2.4 Health Benefits of Prebiotics -- 2.3 Probiotics -- 2.3.1 History of Probiotics -- 2.3.2 Mongolian History -- 2.3.3 Health Benefits of Probiotics -- 2.3.4 Desired Characteristics of Probiotics -- 2.4 Synbiotics -- 2.4.1 Mechanism of Action of Synbiotics -- 2.4.2 Benefits of Synbiotics -- 2.5 Encapsulation of Probiotics -- 2.5.1 Emulsion -- 2.5.2 Extrusion -- 2.5.3 Spray Drying -- 2.5.4 Spray Chilling -- 2.5.5 Encapsulating Material for Probiotic Cells -- 2.5.6 Challenges with Currently Adopted Methods -- 2.6 Probiotic Foods Developed -- 2.6.1 Viability of Probiotic Cells -- References -- Chapter 3 Mechanistic Insights of Dietary Modulation on Gut Microflora and Associated Physiological Changes.
3.1 Introduction to Flora in the GIT Tract of Humans-Genus Metabolites -- 3.2 Association of Gut Flora and its Impact on Human Health and Associated Diseases -- 3.3 Dietary Modulation of Gut Flora for Therapeutic Usage -- 3.4 Data from Human and Animal Studies -- 3.5 Future Prospects and Conclusion -- References -- Chapter 4 Nutritional Profile, Functional Characteristics, Health Benefits, and Potential Application of Edible Gum (Gond) -- 4.1 Introduction -- 4.2 Nutritional Facts of Gond -- 4.3 Properties of Gond -- 4.4 Biological Sources of Gond -- 4.5 Geographical Sources of Gond -- 4.6 Benefits of Gond -- 4.7 Other Uses of Gond -- Conclusion -- References -- Chapter 5 Omega-3 Fatty Acids: Nutritional Aspects and Their Role in Health and Diseases -- 5.1 Introduction -- 5.2 Nomenclature and Types of Omega-3 Fatty Acids -- 5.3 Food Sources and Supplements -- 5.4 Intake and Safety of Fatty Acids -- 5.5 Health Benefits -- 5.5.1 Omega-3 Fatty Acid and CVDs -- 5.5.2 Omega-3 Fatty Acid and Mental Illnesses -- 5.5.3 Omega-3 Fatty Acids and Diabetes -- 5.5.4 Omega-3 Fatty Acids and Cancer -- 5.6 Conclusion -- References -- Chapter 6 Role of Fermented Dairy Products in Enhancing Immunity -- 6.1 Introduction -- 6.2 Immune Enhancing Potential of Fermented Foods: Mechanism -- 6.3 Fermented Dairy Products Modulators of Intestinal Microbiota -- 6.4 Fermented Dairy Products Modulate Immune System -- 6.4.1 Immune Enhancement -- 6.4.2 Increased Disease Resistance -- 6.4.3 Immunoregulation -- 6.5 Future Trends -- 6.6 Conclusion -- References -- Chapter 7 Potential Applications of Nanotechnology in Food Systems: An Overview -- 7.1 Introduction -- 7.2 Natural Self-Assembled Food Nanostructures -- 7.3 Classification of Nanoparticles Applied in Food Industry -- 7.3.1 Organic Nanoparticles -- 7.3.1.1 Liposomes -- 7.3.1.2 Dendrimers -- 7.3.1.3 Micelles.
7.3.1.4 Carbon Nanoparticles -- 7.3.2 Inorganic Nanoparticles -- 7.3.2.1 Metal Nanoparticles -- 7.3.2.2 Metal-Oxide Nanoparticles -- 7.4 Potential Applications: Nanotechnology in Food Industry -- 7.4.1 Food Processing -- 7.4.1.1 Nanoemulsions -- 7.4.1.2 Nanoencapusulation -- 7.4.1.3 Nanoceuticals -- 7.4.2 Food Packaging -- 7.4.2.1 Active Packaging -- 7.4.2.2 Antimicrobial Packaging -- 7.4.2.3 Physically Improved Food Packaging -- 7.4.2.4 Smart/Intelligent Packaging -- 7.4.2.5 Bio-Based Packaging -- 7.5 Nanotoxicity and Health Hazards -- 7.6 Nanotechnology in Food Industry: Regulatory Issues and Challenges -- 7.7 Food Nanotech: Future Prospects and Conclusion -- References -- Chapter 8 Nutritional Biomarkers in Metabolic Disorders -- 8.1 Introduction -- 8.2 Metabolic Syndrome -- 8.3 Nutritional Biomarkers (NB) -- 8.3.1 Classification of Nutritional Biomarkers (NB) -- 8.3.2 Merits and Demerits of Nutritional Biomarkers -- 8.4 Factors Affecting the Specificity and Utility of Nutritional Biomarkers -- 8.5 Role of Different Nutritional Biomarkers (Serum Biomarkers) in Different Metabolic Syndromes -- 8.5.1 Adipokines -- 8.5.2 Neuropeptide -- 8.5.2.1 Ghrelin -- 8.5.3 Pro-Inflammatory Ctytokine -- 8.5.4 Anti-Inflammatory Cytokine -- 8.5.5 Oxidized Low-Density Lipoproteins (OxLDL) -- 8.5.6 Paraoxonase-1 (PON-1) -- 8.6 Novel Biomarkers -- 8.7 Various Analytical Techniques Related to Different Nutritional Biomarkers -- 8.8 Level of Biomarkers in Extreme Coronavirus Infection -- 8.9 Health Biomarkers -- 8.10 Concept of Omics in Development of New and Integrative Nutritional Biomarkers -- 8.11 Limitations and Challenges in the Field of Nutritional Biomarkers -- 8.12 Future Directions and Perspectives -- 8.13 Conclusions -- References -- Chapter 9 Food Safety and Quality Assurance in the Food Chain: Focus on Foodborne Outbreaks -- 9.1 Introduction.
9.2 Classification of Foodborne Diseases by Symptomatology -- 9.3 The EFSA-ECDC Reports on Zoonoses and Foodborne Outbreaks -- 9.4 The Notifications from the Rapid Alert System for Food and Feed Portal -- 9.5 Conclusions -- References -- Chapter 10 Emerging Techniques in Food Preservation -- 10.1 Introduction -- 10.2 High-Pressure Processing (HPP) -- 10.3 Pulsed Electric Field (PEF) Processing -- 10.4 Pulsed Light Technology (PLT) -- 10.5 Ultrasound Food Processing -- 10.6 Ohmic Heating of Food -- 10.7 Cold Plasma -- 10.8 Oscillating Magnetic Field (OMF) -- 10.9 Higher Pressure Thermal (HPT) Processing -- 10.10 Bacteriocins -- 10.11 Dielectric Heating Using Radio Waves -- 10.12 Microwave -- 10.13 Irradiation -- 10.13.1 Ionizing Radiations -- 10.13.2 Non-Ionizing Radiations -- 10.14 Conclusion -- References -- Chapter 11 Food Omics and Its Implications in Nutritional Sciences -- 11.1 Food Omics: An Overview -- 11.2 Techniques in Food Omics -- 11.2.1 Chromatographic Techniques in Food Analysis -- 11.2.2 Spectroscopic Techniques in Food Analysis -- 11.2.3 Electrochemical Biosensors in Food Analysis -- 11.2.4 Biological Methods in Food Analysis -- 11.2.5 Electrophoretic Methods for Food Analysis -- 11.2.6 Sample Extraction Techniques in Food Omics -- 11.2.6.1 Solid Phase Extraction (SPE) -- 11.2.6.2 Super Critical Fluid Extraction (SFE) -- 11.2.6.3 Headspace Extraction -- 11.2.6.4 Microwave Assisted Extraction (MAE) -- 11.2.6.5 Analytical Thermal Desorption (ATD) -- 11.2.6.6 Flow Injection Analysis -- 11.2.6.7 Hyphenated Extraction -- 11.3 Food Omics Studies & -- Their Challenges -- 11.3.1 Detection of Food-Borne Infections -- 11.3.2 Detection of Food Allergens -- 11.3.3 Detection of Food Associated Viruses -- 11.3.4 Detection of Food Adulterations -- 11.3.5 Automation and Miniaturization -- 11.3.6 Detection of Food Toxins.
11.3.7 Detection of Genetically Modified Foods and Feeds -- 11.3.8 Detection of Nanomaterials -- 11.3.9 Emergence of Green Analytical Methods -- 11.4 Food Omics: A Platform to Investigate Health Benefits -- Conclusions -- References -- Chapter 12 Consumer Viewpoints Regarding Food and Risk Assessment -- 12.1 Introduction -- 12.1.1 How Consumers Form Different Points of View -- 12.1.2 What Do Consumers Want from Food Business Operators? -- 12.2 Food Safety -- 12.2.1 Consumers View and Attitude Towards Food Safety -- 12.2.2 Consumers' View of Novel Techniques and Food Safety Regulations -- 12.2.3 FBOs Took Crisis Steps with Any Food Safety Issue -- 12.3 Food Standards and Regulations in India -- 12.3.1 Food Safety and Standards Act, 2006 -- 12.3.2 Codex Alimentarius Commission (CAC) -- 12.4 The Key Terms Involved in Risk Management -- 12.5 The Fundamental Principles of Food Safety Risk Management -- 12.6 Types of Food Risks -- 12.7 Factors that Modulate Consumers' Perception of Risk -- 12.8 Conclusion -- References -- Chapter 13 Application of Nanomaterials in Detection of Food Contaminants: A Food Safety Perspective -- 13.1 Introduction -- 13.2 Global Scenario from Food Safety Perspective -- 13.3 Current Food Safety Strategies and Food Safety -- 13.4 Application of Nanotechnology in Detection of Food Contaminants -- 13.5 Advancements in Nano-Biosensing of Food Contaminants -- 13.6 Potential Risks and Future Prospects of Nanomaterials in Food Safety -- 13.7 Conclusions -- References -- Chapter 14 Food Allergy and Food Intolerance -- 14.1 Introduction -- 14.2 Food Allergy and Food Intolerance -- 14.3 Food Allergens -- 14.4 Types of Food Allergy -- 14.4.1 IgE Mediated Food Allergies -- 14.4.2 Non-IgE Mediated Food Allergies -- 14.4.3 Mixed IgE and Non-IgE Mediated Food Allergies -- 14.5 Mechanism of Food Allergy.
14.6 Risk Factors Involved in Food Allergy.
Record Nr. UNINA-9910830600903321
Dhewa Tejpal  
Newark : , : John Wiley & Sons, Incorporated, , 2023
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Nutritional Science and Technology : Concept to Application
Nutritional Science and Technology : Concept to Application
Autore Dhewa Tejpal
Edizione [1st ed.]
Pubbl/distr/stampa Newark : , : John Wiley & Sons, Incorporated, , 2023
Descrizione fisica 1 online resource (430 pages)
Altri autori (Persone) PuniyaAnil Kumar
PanghalAnil
Collana Bioprocessing in Food Science Series
Soggetto topico Food science
Biotechnology
ISBN 9781394229116
1394229119
9781394229109
1394229100
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Cover -- Title Page -- Copyright Page -- Contents -- Preface -- Chapter 1 Human Nutrition and Supplements -- 1.1 Dietary Supplements - Introduction -- 1.2 Global History of Dietary Supplements -- 1.3 Usage of Dietary Supplements -- 1.4 Types of Dietary Supplements -- 1.4.1 Natural Dietary Supplements -- 1.4.2 Semi-Synthetic Supplements -- 1.4.3 Synthetic Supplements -- 1.5 Nutritional Adequacy and Dietary Diversity -- 1.6 Calcium and Vitamin D Supplements -- 1.7 Omega-3 Fatty Acid and Health Benefits -- 1.8 Zinc Supplementation and Health Benefits -- 1.9 Iron Supplementation and Health Benefits -- 1.10 Dietary Supplements and Sports -- 1.10.1 Protein Concentrates -- 1.10.2 Protein Isolates -- 1.10.3 Protein Hydrolysates -- 1.11 Dietary Supplements and FDA -- 1.12 Dietary Supplements and Toxicity -- References -- Chapter 2 Prebiotics, Probiotics and Synbiotics -- 2.1 Introduction -- 2.2 Prebiotics and Its Types -- 2.2.1 Prebiotics: Definition -- 2.2.2 Sources of Prebiotics -- 2.2.2.1 Galacto-Oligosaccharide -- 2.2.2.2 Fructo-Oligosaccharides -- 2.2.2.3 Starch and Glucose-Derived Oligosaccharide -- 2.2.3 Other Oligosaccharides -- 2.2.4 Health Benefits of Prebiotics -- 2.3 Probiotics -- 2.3.1 History of Probiotics -- 2.3.2 Mongolian History -- 2.3.3 Health Benefits of Probiotics -- 2.3.4 Desired Characteristics of Probiotics -- 2.4 Synbiotics -- 2.4.1 Mechanism of Action of Synbiotics -- 2.4.2 Benefits of Synbiotics -- 2.5 Encapsulation of Probiotics -- 2.5.1 Emulsion -- 2.5.2 Extrusion -- 2.5.3 Spray Drying -- 2.5.4 Spray Chilling -- 2.5.5 Encapsulating Material for Probiotic Cells -- 2.5.6 Challenges with Currently Adopted Methods -- 2.6 Probiotic Foods Developed -- 2.6.1 Viability of Probiotic Cells -- References -- Chapter 3 Mechanistic Insights of Dietary Modulation on Gut Microflora and Associated Physiological Changes.
3.1 Introduction to Flora in the GIT Tract of Humans-Genus Metabolites -- 3.2 Association of Gut Flora and its Impact on Human Health and Associated Diseases -- 3.3 Dietary Modulation of Gut Flora for Therapeutic Usage -- 3.4 Data from Human and Animal Studies -- 3.5 Future Prospects and Conclusion -- References -- Chapter 4 Nutritional Profile, Functional Characteristics, Health Benefits, and Potential Application of Edible Gum (Gond) -- 4.1 Introduction -- 4.2 Nutritional Facts of Gond -- 4.3 Properties of Gond -- 4.4 Biological Sources of Gond -- 4.5 Geographical Sources of Gond -- 4.6 Benefits of Gond -- 4.7 Other Uses of Gond -- Conclusion -- References -- Chapter 5 Omega-3 Fatty Acids: Nutritional Aspects and Their Role in Health and Diseases -- 5.1 Introduction -- 5.2 Nomenclature and Types of Omega-3 Fatty Acids -- 5.3 Food Sources and Supplements -- 5.4 Intake and Safety of Fatty Acids -- 5.5 Health Benefits -- 5.5.1 Omega-3 Fatty Acid and CVDs -- 5.5.2 Omega-3 Fatty Acid and Mental Illnesses -- 5.5.3 Omega-3 Fatty Acids and Diabetes -- 5.5.4 Omega-3 Fatty Acids and Cancer -- 5.6 Conclusion -- References -- Chapter 6 Role of Fermented Dairy Products in Enhancing Immunity -- 6.1 Introduction -- 6.2 Immune Enhancing Potential of Fermented Foods: Mechanism -- 6.3 Fermented Dairy Products Modulators of Intestinal Microbiota -- 6.4 Fermented Dairy Products Modulate Immune System -- 6.4.1 Immune Enhancement -- 6.4.2 Increased Disease Resistance -- 6.4.3 Immunoregulation -- 6.5 Future Trends -- 6.6 Conclusion -- References -- Chapter 7 Potential Applications of Nanotechnology in Food Systems: An Overview -- 7.1 Introduction -- 7.2 Natural Self-Assembled Food Nanostructures -- 7.3 Classification of Nanoparticles Applied in Food Industry -- 7.3.1 Organic Nanoparticles -- 7.3.1.1 Liposomes -- 7.3.1.2 Dendrimers -- 7.3.1.3 Micelles.
7.3.1.4 Carbon Nanoparticles -- 7.3.2 Inorganic Nanoparticles -- 7.3.2.1 Metal Nanoparticles -- 7.3.2.2 Metal-Oxide Nanoparticles -- 7.4 Potential Applications: Nanotechnology in Food Industry -- 7.4.1 Food Processing -- 7.4.1.1 Nanoemulsions -- 7.4.1.2 Nanoencapusulation -- 7.4.1.3 Nanoceuticals -- 7.4.2 Food Packaging -- 7.4.2.1 Active Packaging -- 7.4.2.2 Antimicrobial Packaging -- 7.4.2.3 Physically Improved Food Packaging -- 7.4.2.4 Smart/Intelligent Packaging -- 7.4.2.5 Bio-Based Packaging -- 7.5 Nanotoxicity and Health Hazards -- 7.6 Nanotechnology in Food Industry: Regulatory Issues and Challenges -- 7.7 Food Nanotech: Future Prospects and Conclusion -- References -- Chapter 8 Nutritional Biomarkers in Metabolic Disorders -- 8.1 Introduction -- 8.2 Metabolic Syndrome -- 8.3 Nutritional Biomarkers (NB) -- 8.3.1 Classification of Nutritional Biomarkers (NB) -- 8.3.2 Merits and Demerits of Nutritional Biomarkers -- 8.4 Factors Affecting the Specificity and Utility of Nutritional Biomarkers -- 8.5 Role of Different Nutritional Biomarkers (Serum Biomarkers) in Different Metabolic Syndromes -- 8.5.1 Adipokines -- 8.5.2 Neuropeptide -- 8.5.2.1 Ghrelin -- 8.5.3 Pro-Inflammatory Ctytokine -- 8.5.4 Anti-Inflammatory Cytokine -- 8.5.5 Oxidized Low-Density Lipoproteins (OxLDL) -- 8.5.6 Paraoxonase-1 (PON-1) -- 8.6 Novel Biomarkers -- 8.7 Various Analytical Techniques Related to Different Nutritional Biomarkers -- 8.8 Level of Biomarkers in Extreme Coronavirus Infection -- 8.9 Health Biomarkers -- 8.10 Concept of Omics in Development of New and Integrative Nutritional Biomarkers -- 8.11 Limitations and Challenges in the Field of Nutritional Biomarkers -- 8.12 Future Directions and Perspectives -- 8.13 Conclusions -- References -- Chapter 9 Food Safety and Quality Assurance in the Food Chain: Focus on Foodborne Outbreaks -- 9.1 Introduction.
9.2 Classification of Foodborne Diseases by Symptomatology -- 9.3 The EFSA-ECDC Reports on Zoonoses and Foodborne Outbreaks -- 9.4 The Notifications from the Rapid Alert System for Food and Feed Portal -- 9.5 Conclusions -- References -- Chapter 10 Emerging Techniques in Food Preservation -- 10.1 Introduction -- 10.2 High-Pressure Processing (HPP) -- 10.3 Pulsed Electric Field (PEF) Processing -- 10.4 Pulsed Light Technology (PLT) -- 10.5 Ultrasound Food Processing -- 10.6 Ohmic Heating of Food -- 10.7 Cold Plasma -- 10.8 Oscillating Magnetic Field (OMF) -- 10.9 Higher Pressure Thermal (HPT) Processing -- 10.10 Bacteriocins -- 10.11 Dielectric Heating Using Radio Waves -- 10.12 Microwave -- 10.13 Irradiation -- 10.13.1 Ionizing Radiations -- 10.13.2 Non-Ionizing Radiations -- 10.14 Conclusion -- References -- Chapter 11 Food Omics and Its Implications in Nutritional Sciences -- 11.1 Food Omics: An Overview -- 11.2 Techniques in Food Omics -- 11.2.1 Chromatographic Techniques in Food Analysis -- 11.2.2 Spectroscopic Techniques in Food Analysis -- 11.2.3 Electrochemical Biosensors in Food Analysis -- 11.2.4 Biological Methods in Food Analysis -- 11.2.5 Electrophoretic Methods for Food Analysis -- 11.2.6 Sample Extraction Techniques in Food Omics -- 11.2.6.1 Solid Phase Extraction (SPE) -- 11.2.6.2 Super Critical Fluid Extraction (SFE) -- 11.2.6.3 Headspace Extraction -- 11.2.6.4 Microwave Assisted Extraction (MAE) -- 11.2.6.5 Analytical Thermal Desorption (ATD) -- 11.2.6.6 Flow Injection Analysis -- 11.2.6.7 Hyphenated Extraction -- 11.3 Food Omics Studies & -- Their Challenges -- 11.3.1 Detection of Food-Borne Infections -- 11.3.2 Detection of Food Allergens -- 11.3.3 Detection of Food Associated Viruses -- 11.3.4 Detection of Food Adulterations -- 11.3.5 Automation and Miniaturization -- 11.3.6 Detection of Food Toxins.
11.3.7 Detection of Genetically Modified Foods and Feeds -- 11.3.8 Detection of Nanomaterials -- 11.3.9 Emergence of Green Analytical Methods -- 11.4 Food Omics: A Platform to Investigate Health Benefits -- Conclusions -- References -- Chapter 12 Consumer Viewpoints Regarding Food and Risk Assessment -- 12.1 Introduction -- 12.1.1 How Consumers Form Different Points of View -- 12.1.2 What Do Consumers Want from Food Business Operators? -- 12.2 Food Safety -- 12.2.1 Consumers View and Attitude Towards Food Safety -- 12.2.2 Consumers' View of Novel Techniques and Food Safety Regulations -- 12.2.3 FBOs Took Crisis Steps with Any Food Safety Issue -- 12.3 Food Standards and Regulations in India -- 12.3.1 Food Safety and Standards Act, 2006 -- 12.3.2 Codex Alimentarius Commission (CAC) -- 12.4 The Key Terms Involved in Risk Management -- 12.5 The Fundamental Principles of Food Safety Risk Management -- 12.6 Types of Food Risks -- 12.7 Factors that Modulate Consumers' Perception of Risk -- 12.8 Conclusion -- References -- Chapter 13 Application of Nanomaterials in Detection of Food Contaminants: A Food Safety Perspective -- 13.1 Introduction -- 13.2 Global Scenario from Food Safety Perspective -- 13.3 Current Food Safety Strategies and Food Safety -- 13.4 Application of Nanotechnology in Detection of Food Contaminants -- 13.5 Advancements in Nano-Biosensing of Food Contaminants -- 13.6 Potential Risks and Future Prospects of Nanomaterials in Food Safety -- 13.7 Conclusions -- References -- Chapter 14 Food Allergy and Food Intolerance -- 14.1 Introduction -- 14.2 Food Allergy and Food Intolerance -- 14.3 Food Allergens -- 14.4 Types of Food Allergy -- 14.4.1 IgE Mediated Food Allergies -- 14.4.2 Non-IgE Mediated Food Allergies -- 14.4.3 Mixed IgE and Non-IgE Mediated Food Allergies -- 14.5 Mechanism of Food Allergy.
14.6 Risk Factors Involved in Food Allergy.
Record Nr. UNINA-9910840710403321
Dhewa Tejpal  
Newark : , : John Wiley & Sons, Incorporated, , 2023
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui