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Soybean - Biochemistry, Chemistry and Physiology

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ISBN: 9789533072197 Year: Pages: 656 DOI: 10.5772/1952 Language: English
Publisher: IntechOpen
Subject: Nutrition and Food Sciences
Added to DOAB on : 2019-10-03 07:51:48

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Soybean is an agricultural crop of tremendous economic importance. Soybean and food items derived from it form dietary components of numerous people, especially those living in the Orient. The health benefits of soybean have attracted the attention of nutritionists as well as common people.

Food Industrial Processes - Methods and Equipment

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ISBN: 9789533079059 Year: Pages: 426 DOI: 10.5772/2491 Language: English
Publisher: IntechOpen
Subject: Nutrition and Food Sciences
Added to DOAB on : 2019-10-03 07:51:48

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The global food industry has the largest number of demanding and knowledgeable consumers: the world population of seven billion inhabitants, since every person eats! This population requires food products that fulfill the high quality standards established by the food industry organizations. Food shortages threaten human health and are aggravated by the disastrous, extreme climatic events such as floods, droughts, fires, storms connected to climate change, global warming and greenhouse gas emissions that modify the environment and, consequently, the production of foods in the agriculture and husbandry sectors. This collection of articles is a timely contribution to issues relating to the food industry. They were selected for use as a primer, an investigation guide and documentation based on modern, scientific and technical references. This volume is therefore appropriate for use by university researchers and practicing food developers and producers. The control of food processing and production is not only discussed in scientific terms; engineering, economic and financial aspects are also considered for the advantage of food industry managers.

Phytochemicals - A Global Perspective of Their Role in Nutrition and Health

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ISBN: 9789535102960 Year: Pages: 550 DOI: 10.5772/1387 Language: English
Publisher: IntechOpen
Subject: Nutrition and Food Sciences
Added to DOAB on : 2019-10-03 07:51:48

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Phytochemicals are biologically active compounds present in plants used for food and medicine. A great deal of interest has been generated recently in the isolation, characterization and biological activity of these phytochemicals. This book is in response to the need for more current and global scope of phytochemicals. It contains chapters written by internationally recognized authors. The topics covered in the book range from their occurrence, chemical and physical characteristics, analytical procedures, biological activity, safety and industrial applications. The book has been planned to meet the needs of the researchers, health professionals, government regulatory agencies and industries. This book will serve as a standard reference book in this important and fast growing area of phytochemicals, human nutrition and health.

Superfood and Functional Food - The Development of Superfoods and Their Roles as Medicine

Authors: ---
ISBN: 9789535129417 9789535129424 Year: Pages: 256 DOI: 10.5772/65088 Language: English
Publisher: IntechOpen
Subject: Nutrition and Food Sciences
Added to DOAB on : 2019-10-03 07:51:49

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Superfoods and functional foods are receiving increasing attention because of their important roles in health. This book focuses on the production of superfoods and functional foods and their role as medicine. In the early chapters, prominent researchers introduce the roles and production of microalgae and functional fruits through metabolic engineering, the use of food waste, and effective cooking procedures. In the latter chapters, other prominent researchers introduce the medical effects of polyphenols, glutamine, and unsaturated fatty acids, which are contained in superfoods and functional foods. They suggest the importance of superfoods and functional foods in the treatment and prevention of many diseases. It is also recommended for readers to take a look at a related book, Superfood and Functional Food: An Overview of Their Processing and Utilization.

Flavonoids - From Biosynthesis to Human Health

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ISBN: 9789535134237 9789535134244 Year: Pages: 484 DOI: 10.5772/65575 Language: English
Publisher: IntechOpen
Subject: Nutrition and Food Sciences
Added to DOAB on : 2019-10-03 07:51:50

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Flavonoids are abundant secondary metabolites found in plants and fungi that have various roles in these organisms, including pigmentation, cell signalling, plant defence and inter-organism communication. Due to their abundance in nature, flavonoids are also important components of the human diet, and the last four decades have seen an intense study focused on the structure characterization of flavonoids and on their roles in mammal metabolism. This book reviews most of the well-established activities of flavonoids, and we also present more recent research studies on the area of flavonoids, including the chemical aspects of structure characterization of flavonoids, the biosynthesis of flavonoids in model plants as well as their role in abiotic stress situations and in agriculture, the role of flavonoids in metabolism and health and their importance in foods, from consumption to their use as bioactive components.

Ideas and Applications Toward Sample Preparation for Food and Beverage Analysis

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ISBN: 9789535136859 9789535136866 Year: Pages: 182 DOI: 10.5772/65587 Language: English
Publisher: IntechOpen
Subject: Nutrition and Food Sciences
Added to DOAB on : 2019-10-03 07:51:50

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The goal of this book is to present an overview of applications and ideas toward sample preparation methods and techniques used in analysis of foods and beverages. This text is a compilation of selected research articles and reviews dealing with current efforts in the application of various methods and techniques of sample preparation to analysis of a variety of foods and beverages. The chapters in this book are divided into two broad sections. Section 1 deals with some ideas for methods and techniques that are applicable to problems that impact the analysis of foods and beverages and the food and beverage industries overall. Section 2 provides applications of sample preparation methods and techniques toward determination of specific analytes or classes of analytes in various foods and beverages. Overall, this book should serve as a source of scientific information for anyone involved in any aspect of analysis of foods and beverages.

Frontiers and New Trends in the Science of Fermented Food and Beverages

Authors: ---
ISBN: 9781789854954 9781789854961 Year: Pages: 152 DOI: 10.5772/intechopen.73404 Language: English
Publisher: IntechOpen
Subject: Nutrition and Food Sciences
Added to DOAB on : 2019-10-03 07:51:52

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From time immemorial fermented foods have undoubtedly contributed to the progress of modern societies. Historically, ferments have been present in virtually all human cultures worldwide, and nowadays natives from many ancient cultures still conduct a wide variety of food fermentations using deep-rooted recipes and processes. Within the last four centuries, scientific research has started to unravel many aspects of the biological process behind fermentations, which has contributed to the improvement of many industrial processes. During our journey in the research field, we have always been attracted to the development of scientific research around fermentations, especially autochthonous ferments: a natural repository of novel biomolecules and biological processes that will positively impact on many application fields from health, to food, to materials.

Some New Aspects of Colloidal Systems in Foods

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ISBN: 9781789857818 9781789857825 Year: Pages: 98 DOI: 10.5772/intechopen.75145 Language: English
Publisher: IntechOpen
Subject: Nutrition and Food Sciences
Added to DOAB on : 2019-10-03 07:51:53

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Some New Aspects of Colloidal Systems in Foods is a new book on food emulsions, which provides in-depth coverage of some new aspects of food colloids. The coverage includes confident overviews of theoretical issues as well as descriptions of new techniques and recent colloid research findings. Specific topics include the role of electrostatic and steric forces in the stabilization of food colloids, antioxidants in food emulsions, nanoemulsions, and nanostructured colloids in food science. This book can be used as a specialized text for graduate students and researchers in food science and technology. In addition, it will serve as a reference text for advanced students in chemistry, engineers, biochemists, nutritionists, and analytical chemists in the food industry and research.

Biological Activities and Application of Marine Polysaccharides

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ISBN: 9789535128595 9789535128601 Year: Pages: 328 DOI: 10.5772/62752 Language: English
Publisher: IntechOpen
Subject: Nutrition and Food Sciences
Added to DOAB on : 2019-10-03 09:47:10

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Marine organisms have been under research for the last decades as a source for different active compounds with various biological activities and application in agriculture, pharmacy, medicine, environment, and industries. Marine polysaccharides from these active compounds are used as antibacterial, antiviral, antioxidant, anti-inflammation, bioremediations, etc. During the last three decades, several important factors that control the production of phytoplankton polysaccharides have been identified such as chemical concentrations, temperature, light, etc. The current book includes 14 chapters contributed by experts around the world; the chapters are categorized into three sections: Marine Polysaccharides and Agriculture, Marine Polysaccharides and Biological Activities, and Marine Polysaccharides and Industries.

The Molecular Aspect of Natural Secondary Metabolite Products in Health and Disease

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ISBN: 9783038971764 9783038971771 Year: Pages: 226 DOI: 10.3390/books978-3-03897-177-1 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Anthropology --- Social and Public Welfare --- Biology
Added to DOAB on : 2018-09-19 09:01:21
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ca. 200 words; this text will present the book in all promotional forms (e.g. flyers). Please describe the book in straightforward and consumer-friendly terms.[Natural secondary metabolite products, which are isolated from plants, animals, microorganisms, etc., are classified as polyketides, isoprenoids, steroids, aromatics, alkaloids, etc. Their chemical diversity and variety of biological activities have attracted the attention of chemists, biochemists, biologists, etc. This Special Issue on "The Molecular Aspect of Natural Secondary Metabolite Products in Health and Disease" is intended to offer biological active natural products as candidates and/or leads for pharmaceuticals, dietary supplements, functional foods, cosmetics, food additives, etc. The research fields of this Special Issue include natural products chemistry, phytochemistry, pharmacognosy, food chemistry, bioorganic synthetic chemistry, molecular pharmacology, molecular nutritional sciences, and other related research fields of bioactive natural secondary metabolite products. Original research and review articles on all topics in these research fields are invited. I look forward to receiving many submissions from outstanding expert on these research fields.

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