Name: Sustainable and Functional Foods from Plants
SKU: 124789353
Price: 320820 KRW
Availability: InStock
Author: Goyal
ISBN: 9781774914540

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Sustainable and Functional Foods from Plants

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Innovations in Agricultural & Biological Engineering

직수입양서 Sustainable and Functional Foods from Plants

Health Impact, Bioactive Compounds, and Production Technologies Hardback, 1st Edition, Illustrations, Color

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Goyal, Megh R. / Nath, Arijit / Kovács, Zoltán

Apple Academic Press 2024.06.28.

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책소개

Structured into four main parts, this book navigates the intersection between food and functionality of plant-based products and provides insight into the nutritional composition of some key elements of plant-based diets. The book also introduces the most abundant adulteration practices and points out the analytical methods of quality monitoring, their current trends, and their potential future applications. The volume first looks at plant-based sustainable health foods, with a primary focus on millets, their nutritional and health benefits, as well as their potential as food security crops. The chapters also shed some light on demographics of millet production and discuss the impact of processing on the nutritional and organoleptic attributes of millet-based products. New advances in production, quality determination, and functional health benefits of two globally renowned beverages-wine and beer-are discussed while mapping consumption trends and consumers’ expectations and preferences. Sustainable and Functional Foods from Plants also explores some ethnic foodstuffs, ingredients, and condiments of functional importance for the cuisines of African, European, and Far Eastern countries, and then looks at the potential of bioactive compounds in medicinal foods and measurement techniques for quality of natural foods. The book will be informative for upper-level students as well as for food science teaching staff, researchers, and industrial personnel interested in theoretical and practical knowledge about sustainable and functional foods from plants.

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PART I: SUSTAINABLE FOODS AND HEALTH IMPACTS
1. Millets: Food Diversification and Processing Techniques
2. New Horizons for Millets: Food and Nutrition Security
3. Grapes and Wines as Functional Foods: Production, Quality, Consumption, and Bioactive Compounds PART II: SUSTAINABLE ETHNIC FOODS AND GASTRONOMY
4. Potential of Ackee in African Cuisine
5. Grape Wines in Hungarian Context: Production Technologies, Processing, and Health Benefits
6. Health Impacts of Common Flavoring Agents in Indian Cuisine PART III: POTENTIAL OF BIOACTIVE COMPOUNDS IN MEDICINAL FOODS
7. Glycemic Index of Root and Tuber Crops: Increasing Relevance in Diet
8. Traditional Medicinal Herbs in North-Western Region of the Himalayas: Case Study
9. Xanthohumol from Hop (Humulus lupulus L.) PART IV: MEASUREMENT TECHNIQUES FOR QUALITY OF NATURAL FOODS
10. Detection Methods of Adulteration in Natural Foods
11. Analytical Methods for Nutritional Composition of Honey
12. Potential of Aquaphotomics for Determination of Quality of Natural Foods

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발행일: 2024년 06월 28일

쪽수, 무게, 크기: 428쪽 | 900g | 160*230mm

ISBN13: 9781774914540

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