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Nutrition and Allergic Diseases

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ISBN: 9783038428497 9783038428503 Year: Pages: VIII, 256 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Allergy and Immunology
Added to DOAB on : 2018-04-20 15:57:56
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The purpose of this Special Issue, “Nutrition and Allergic Diseases”, is to provide an overview of the role of nutrition in allergy. The prevalence of asthma, rhinitis, and food allergy has increased tremendously over the last few decades. Is there a role for nutrition to help managing this global challenge? This Special Issue touches upon the many aspects that relate to nutrition and allergy and focuses on two fundamental questions:1) Can nutrition play a role in allergy prevention and induction?2) Can nutrition play a role in managing allergies?The topics covered range from the epidemiology of nutrition and allergy prevalence to the description of food components known to have beneficial effects on allergy, and include the importance of pregnancy and breastfeeding, the possibility of therapeutically targeting the microbiota in allergic diseases (with pre- or probiotics), the allergic effects of food processing, food allergies and related available treatments.

Advances in Food and By-Products Processing Towards a Sustainable Bioeconomy

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ISBN: 9783039217526 9783039217533 Year: Pages: 146 DOI: 10.3390/books978-3-03921-753-3 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Technology (General) --- Biotechnology
Added to DOAB on : 2020-01-07 09:08:26
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The bioeconomy initially focused on resource substitution, including the production of biomass from various resources; its conversion, fractionation, and processing by means of biotechnology; and chemistry and process engineering towards the production and marketing of food, feed, fuel, and fibre. Nevertheless, although resource substitution is still considered important, the emphasis has been recently shifted to the biotechnological innovation perspective of the bioeconomy, in terms that ensure environmental sustainability. It is estimated that around one-third of the food produced for human consumption is wasted throughout the world, posing not only a sustainability problem related to food security but also a significant environmental problem. Food waste streams, mainly derived from fruits and vegetables, cereals, oilseeds, meat, dairy, and fish processing, have unavoidably attracted the interest of the scientific community as an abundant reservoir of complex carbohydrates, proteins, lipids, and functional compounds, which can be utilized as raw materials for added-value product formulations. This Special Issue focuses on innovative and emerging food and by-products processing methods for the sustainable transition to a bioeconomy era.

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