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Carotenoids Properties Processing And Applications

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Carotenoids Properties Processing and Applications

Carotenoids  Properties  Processing and Applications Book
Author : Charis M. Galanakis
Publisher : Academic Press
Release : 2019-08-27
ISBN : 0128173149
Language : En, Es, Fr & De

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Book Description :

Carotenoids: Properties, Processing, and Applications fills the gap of transfer knowledge between academia and industry, covering integral information in three critical dimensions: properties, recovery and applications. At the moment, carotenoid research is directed at particular applications, including colorants, antioxidants and recovery from plant processing by-products. These trends take into account the health, nutrition and functions of carotenoids, the new recovery efforts from underutilized sources, the extraction procedures using green solvents and technologies, and their sustainability aspects. Written by a team of experts in the field of food chemistry, food science and technology, as well as bioresource technologists mainly from academia, the book covers the most recent advances in the field of carotenoids, while also analyzing the potential of already commercialized processes and products. Covers carotenoids’ properties in view of alternative sources (plant by-products, microalgae, etc.), recovery technologies and applications Thoroughly explores mechanistic aspects, dietary intake and recommendations surrounding the health-promoting effects of carotenoids Discusses the effect of processing and storage conditions in carotenoid levels and bioavailability Presents applications and case studies in the food industry

Glucosinolates Properties Recovery and Applications

Glucosinolates  Properties  Recovery  and Applications Book
Author : Charis Michel Galanakis
Publisher : Academic Press
Release : 2019-10-02
ISBN : 0128164948
Language : En, Es, Fr & De

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Book Description :

Glucosinolates: Properties, Recovery and Applications covers all the important aspects of glucosinolates (properties, processing and recovery issues, particular applications). Starting from the metabolism, health effects and biosynthesis of glucosinolates, the book then deals with recovery, analysis and processing issues in order to reveal their potential applications. Bringing the latest advances in the field, the book also covers practical approaches and applications, giving emphasis to their diversity in plants, the debate of "good" and "bad" glucosinolates, biosynthetic pathways and metabolism, the influence of the food supply chain on decomposition and intake, sustainable sources of glucosinolates, processing and cooking effects, and more. Written by a team of chemists, biochemists, food scientists and technologists, this book is a helpful resource for anyone dealing with food science, technology and new product developments in food, natural products and in health industries. Thoroughly explores the most trending topics of glucosinolates, giving emphasis on their diversity in plants Covers properties, processing, recovery issues and particular applications of glucosinolates Brings the health effects of glucosinolates, metabolomics and decomposition

Oil and Oilseed Processing

Oil and Oilseed Processing Book
Author : Tomás Lafarga,Gloria Bobo,Ingrid Aguiló-Aguayo
Publisher : John Wiley & Sons
Release : 2021-04-19
ISBN : 1119575273
Language : En, Es, Fr & De

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Book Description :

The latest information available on oil and oilseed processing Oil and Oilseed Processing offers a comprehensive text that explores both the conventional and novel “green” extraction methods used to extract oils from seeds. The authors—noted experts on the topic—examine the positive aspects of operations in processing oil and oilseeds and present new processing concepts, principles, effects on quality, as well as the stability characteristics, limitations, and challenges. Due to the economic implications associated with the overproduction of seed oils, the book includes pertinent information on vegetable and animal-derived oils for industrial applications. The authors also explore recent applications and future perspectives for vegetable and animal oils use in the food and non-food industry. Safety concerns regarding oil and oilseed processing and waste valorisation are also covered in-depth. This important guide: Explores the traditional and new extraction methods used to extract oils from seeds Contains the most up-to-date insight into oil and oilseed processing Focuses on the areas of oil processing, safety, quality, and nutritional evaluation Written for food scientists and professional food technologists, Oil and Oilseed Processing is the only book on the market that contains the most recent information on all aspects of oil and oilseed processing.

Biobased Products and Industries

Biobased Products and Industries Book
Author : Charis M. Galanakis
Publisher : Elsevier
Release : 2020-01-23
ISBN : 0128201533
Language : En, Es, Fr & De

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Book Description :

Biobased Products and Industries fills the gap between academia and industry by covering all the important aspects of biobased products and their relevant industries in one single reference. Highlighting different perspectives of the bioeconomy, EU relevant projects, as well as the environmental impact of biobased materials and sustainability, the book covers biobased polymers, plastics, nanocomposites, packaging materials, electric devices, biofuels, textiles, consumer goods, and biocatalysis for the decarboxylation and decarboxylation of biobased molecules, including biobased products from alternative sources (algae) and the biobased production of chemicals through metabolic engineering. Focusing on the most recent advances in the field, the book also analyzes the potentiality of already commercialized processes and products. Highlights the important aspects of biobased products as well as their relevant industries in one single reference Focuses on the most recent advances in the field, analyzing the potentiality of already commercialized processes and products Provides an ideal resource for anyone dealing with bioresource technology, biomass valorization and new products development

Pulse Foods

Pulse Foods Book
Author : Brijesh K. Tiwari,Aoife Gowen,Brian McKenna
Publisher : Academic Press
Release : 2020-12-01
ISBN : 0128181850
Language : En, Es, Fr & De

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Book Description :

Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, provides up-to-date information on emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can incorporate pulses into new food products. Since the first edition, significant developments have occurred in various aspects of pulse, pulse chemistry, processing and applications. This second edition provides thorough and authoritative coverage of pulse quality, technology and nutraceutical applications. Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, will continue to be an important resource for academics, students, researchers and industry professionals in providing essential details on various aspects of pulse foods. Fully revised and updated with new chapters on nutritional and health properties, storage and pre-processing, extraction technologies and sustainability topics Addresses processing challenges relevant to legume and pulse grain processors Delivers insights into the current state-of-art and emerging processing technologies In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods

Cultured Microalgae for the Food Industry

Cultured Microalgae for the Food Industry Book
Author : Tomas Lafarga,Gabriel Acien
Publisher : Academic Press
Release : 2021-05-12
ISBN : 0128210818
Language : En, Es, Fr & De

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Book Description :

Cultured Microalgae for the Food Industry: Current and Potential Applications is a comprehensive reference that addresses the current applications and potential uses of microalgae and microalgae-derived compounds in the food industry. The book explores the different steps of the subject, from strain selection and cultivation steps, to the assessment of the public perception of microalgae consumption and the gastronomical potential of this innovative resource. Readers will find coverage of microalgae biology, common and uncommon algae species, cultivation strategies for food applications, novel extraction techniques, safety issues, regulatory issues, and current market opportunities and challenges. This title also explores the gastronomic potential of microalgae and reviews current commercialized products along with consumer attitudes surrounding microalgae. Covering relevant, up-to-date research as assembled by a group of contributors who are experts in their respective fields, the book is an essential reading for advanced undergraduates, postgraduates, and researchers in the microbiology, biotechnology, food science and technology fields. Thoroughly explores the optimization, cultivation and extraction processes for increased bioactive compound yields Includes industrial functionality, bio-accessibility and the bioavailability of the main compounds obtained from microalgae Presents novel trends and the gastronomic potential of microalgae utilization in the food industry

Microbial Enzymes and Biotechniques

Microbial Enzymes and Biotechniques Book
Author : Pratyoosh Shukla
Publisher : Springer Nature
Release : 2020-10-09
ISBN : 9811568952
Language : En, Es, Fr & De

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Book Description :

This book compiles the latest research on the multifarious roles of microbial enzymes, and provides an overview of microbial enzymes and biotechnologies. It discusses the use of microbial enzymes in innovative areas like nanomedicine and synthetic biotechnology, as well as the use of starch digesting enzymes and bioactive proteins as biotherapeutics, all of which have applications in modern drug discovery processes. The book also examines the concept of microbial biotransformation and protein engineering, and covers topics such as the immobilization of therapeutic enzymes, bioengineering of enzymes for bioactive compounds, the production of hydrolytic and oxidative enzymes from plant raw materials, and prebiotics and probiotics. Given its multidisciplinary scope, this book will appeal to researchers and industry experts in the fields of microbiology, biotechnology and molecular medicine.

Metabolic Engineering

Metabolic Engineering Book
Author : Sang Yup Lee,Jens Nielsen,Gregory Stephanopoulos
Publisher : John Wiley & Sons
Release : 2021-06-02
ISBN : 352782345X
Language : En, Es, Fr & De

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Book Description :

Learn more about foundational and advanced topics in metabolic engineering in this comprehensive resource edited by leaders in the field Metabolic Engineering: Concepts and Applications delivers a one-stop resource for readers seeking a complete description of the concepts, models, and applications of metabolic engineering. This guide offers practical insights into the metabolic engineering of major cell lines, including E. Coli, Bacillus and Yarrowia Lipolytica, and organisms, including human, animal, and plant). The distinguished editors also offer readers resources on microbiome engineering and the use of metabolic engineering in bioremediation. Written in two parts, Metabolic Engineering begins with the essential models and strategies of the field, like Flux Balance Analysis, Quantitative Flux Analysis, and Proteome Constrained Models. It also provides an overview of topics like Pathway Design, Metabolomics, and Genome Editing of Bacteria and Eukarya. The second part contains insightful descriptions of the practical applications of metabolic engineering, including specific examples that shed light on the topics within. In addition to subjects like the metabolic engineering of animals, humans, and plants, you’ll learn more about: Metabolic engineering concepts and a historical perspective on their development The different modes of analysis, including flux balance analysis and quantitative flux analysis An illuminating and complete discussion of the thermodynamics of metabolic pathways The Genome architecture of E. coli, as well as genome editing of both bacteria and eukarya An in-depth treatment of the application of metabolic engineering techniques to organisms including corynebacterial, bacillus, and pseudomonas, and more Perfect for students of biotechnology, bioengineers, and biotechnologists, Metabolic Engineering: Concepts and Applications also has a place on the bookshelves of research institutes, biotechnological institutes and industry labs, and university libraries. It's comprehensive treatment of all relevant metabolic engineering concepts, models, and applications will be of use to practicing biotechnologists and bioengineers who wish to solidify their understanding of the field.

Lipids and Edible Oils

Lipids and Edible Oils Book
Author : Charis M. Galanakis
Publisher : Academic Press
Release : 2019-10-05
ISBN : 0128173726
Language : En, Es, Fr & De

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Book Description :

Lipids and Edible Oils: Properties, Processing and Applications covers the most relevant topics of lipids and edible oils, especially their properties, processing and applications. Over the last years, researchers have investigated lipid bioavailability, authentication, stability and oxidation during processing and storage, hence the development of food and non-food applications of lipids and edible oils has attracted great interest. The book explores lipid oxidation in foods, the application of lipids as nano-carriers of food bioactive compounds, and their bioavailability, metabolism and nutritional genomics. Regarding edible oils, the book thoroughly explores their triacylglycerols content, biodiesel and energy production from vegetable oils, refining and lifecycle assessment. Written by a team of interdisciplinary experts that research lipids and edible oils, the book is intended for food scientists, technologists, engineers and chemists working in the whole food science field. Thoroughly explores the technological properties of lipids and edible oils Includes food processing by-products and microalgae as a source of lipids and edible oils Reviews novelties in edible oil products and processing, including refining techniques, biorefinery and value creation processing waste

Advances in Food Research

Advances in Food Research Book
Author : Anonim
Publisher : Academic Press
Release : 1967-01-01
ISBN : 9780080567600
Language : En, Es, Fr & De

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Book Description :

Advances in Food Research

Handbook of Fruits and Fruit Processing

Handbook of Fruits and Fruit Processing Book
Author : Y. H. Hui
Publisher : John Wiley & Sons
Release : 2008-02-28
ISBN : 0470276487
Language : En, Es, Fr & De

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Book Description :

Download Handbook of Fruits and Fruit Processing book written by Y. H. Hui, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Sustainable Downstream Processing of Microalgae for Industrial Application

Sustainable Downstream Processing of Microalgae for Industrial Application Book
Author : Kalyan Gayen,Tridib Kumar Bhowmick,Sunil Kumar Maity
Publisher : CRC Press
Release : 2019-09-05
ISBN : 0429643055
Language : En, Es, Fr & De

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Book Description :

Microalgae can be future resource for industrial biotechnology In current energy crisis era, microalgae are under tremendous research focus for the production of biodiesel due to their high photosynthetic efficiency, growth rate and high lipid content compared to territorial plants. However, the large-scale production of algal biomass and downstream processing of harvested algae towards bio-fuels are facing several challenges from economic viability perspective. Apart from bio-fuels, the microalgae synthesize number of bio-molecules such as pigments (e.g., chlorophyll, carotenoid), protein (e.g., lectin, phycobiliprotein), and carbohydrates (e.g., agar, carrageenan, alginate, fucodian) which are available in the various forms of microalgal products. Therefore, developing a strategy for large-scale production and use of algal biomass for the co-production of these value-added macromolecules is thus imperative for the improvement of the economics of algal biorefinery. In the above context, this book covers three major areas (i) commercial-scale production of bio-molecules from microalgae, (ii) sustainable approach for industrial-scale operation, and (iii) optimization of downstream processes. Each of these sections is composed of several chapters written by the renowned academicians/industry experts. Furthermore, in this book, a significant weightage is given to the industry experts (around 50%) to enrich the industrial perspectives. We hope that amalgamate of fundamental knowledge from academicians and applied research information from industry experts will be useful for forthcoming implementation of a sustainable integrated microalgal biorefinery. This book highlights following. Explores biomolecules from microalgae and their applications Discusses microalgae cultivations and harvesting Examines downstream processing of biomolecules Explores sustainable integrated approaches for industrial scale operations Examines purification techniques specific for microalgal proteins, Omega 3 fatty Acids, carbohydrates, and pigments

Advances in Food Process Engineering Research and Applications

Advances in Food Process Engineering Research and Applications Book
Author : Stavros Yanniotis,Petros Taoukis,Nikolaos G. Stoforos,Vaios T. Karathanos
Publisher : Springer Science & Business Media
Release : 2013-10-21
ISBN : 1461479061
Language : En, Es, Fr & De

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Book Description :

This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment. The book, comprised of 32 chapters, features an interdisciplinary focus, including food materials science, engineering properties of foods, advances in food process technology, novel food processes, functional foods, food waste engineering, food process design and economics, modeling food safety and quality, and innovation management.

Handbook of Fruits and Fruit Processing

Handbook of Fruits and Fruit Processing Book
Author : Nirmal Sinha,Jiwan Sidhu,Jozsef Barta,James Wu,M.Pilar Cano
Publisher : John Wiley & Sons
Release : 2012-06-20
ISBN : 1118352637
Language : En, Es, Fr & De

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Book Description :

Fruits are botanically diverse, perishable, seasonal andpredominantly regional in production. They come in many varieties,shapes and size, colors, flavors and textures and are an importantpart of a healthy diet and the global economy. Besides vitamins,minerals, fibers and other nutrients, fruits contain phenoliccompounds that have pharmacological potential. Consumed as a partof a regular diet, these naturally occurring plant constituents arebelieved to provide a wide range of physiological benefits throughtheir antioxidant, anti-allergic, anti-carcinogenic, andanti-inflammatory properties. Handbook of Fruits and Fruit Processing distils thelatest developments and research efforts in this field that areaimed at improving production methods, post-harvest storage andprocessing, safety, quality and developing new processes andproducts. This revised and updated second edition expands andimproves upon the coverage of the original book. Some highlightsinclude chapters on the physiology and classification of fruits,horticultural biochemistry, microbiology and food safety (includingHACCP, safety and the regulation of fruits in the global market),sensory and flavor characteristics, nutrition, naturally presentbioactive phenolics, postharvest physiology, storage,transportation and packaging, processing and preservationtechnologies. Information on the major fruits includes tropical andsuper fruits, frozen fruits, canned fruit, jelly, jam andpreserves, fruit juices, dried fruits and wines. The 35 chaptersare organized into five parts: Part I: Fruit physiology, biochemistry, microbiology, nutritionand health Part II: Postharvest handling and preservation offruits Part III: Product manufacturing and packaging Part IV: Processing plant, waste management, safety andregulations Part V: Production, quality and processing aspects ofmajor fruits and fruit products Each chapter has been contributed by professionals from aroundthe globe representing academia, government institutions andindustry. The book is designed to be a valuable source andreference book for scientists, product developers, students and allprofessionals with an interest in this field.

Bioactive Seaweeds for Food Applications

Bioactive Seaweeds for Food Applications Book
Author : Yimin Qin
Publisher : Academic Press
Release : 2018-01-26
ISBN : 0128133139
Language : En, Es, Fr & De

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Book Description :

Bioactive Seaweed Substances for Functional Food Applications: Natural Ingredients for Healthy Diets presents various types of bioactive seaweed substances and introduces their applications in functional food products. Presenting summaries of the substances derived from seaweed, this book systematically explores new ingredients and the bioactive substances that are both environmentally friendly and highly beneficial to human health. This evidence-based resource offers an abundance of information on the applications of seaweed as a solution to meet an increasing global demand for sustainable food sources. It is an essential reference for anyone involved in seaweed substance research, seaweed processing, and food and health disciplines. Discusses the use of bioactive seaweed substances as a new class of food ingredients Outlines the use of seaweed as gelling agents used for food restructuring, coating and encapsulation Systematically explores new ingredients and the bioactive substances that are both environmentally friendly and highly beneficial to human health

Comprehensive Foodomics

Comprehensive Foodomics Book
Author : Anonim
Publisher : Elsevier
Release : 2020-11-12
ISBN : 0128163968
Language : En, Es, Fr & De

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Book Description :

Comprehensive Foodomics offers a definitive collection of over 150 articles that provide researchers with innovative answers to crucial questions relating to food quality, safety and its vital and complex links to our health. Topics covered include transcriptomics, proteomics, metabolomics, genomics, green foodomics, epigenetics and noncoding RNA, food safety, food bioactivity and health, food quality and traceability, data treatment and systems biology. Logically structured into 10 focused sections, each article is authored by world leading scientists who cover the whole breadth of Omics and related technologies, including the latest advances and applications. By bringing all this information together in an easily navigable reference, food scientists and nutritionists in both academia and industry will find it the perfect, modern day compendium for frequent reference. List of sections and Section Editors: Genomics - Olivia McAuliffe, Dept of Food Biosciences, Moorepark, Fermoy, Co. Cork, Ireland Epigenetics & Noncoding RNA - Juan Cui, Department of Computer Science & Engineering, University of Nebraska-Lincoln, Lincoln, NE Transcriptomics - Robert Henry, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Australia Proteomics - Jens Brockmeyer, Institute of Biochemistry and Technical Biochemistry, University Stuttgart, Germany Metabolomics - Philippe Schmitt-Kopplin, Research Unit Analytical BioGeoChemistry, Neuherberg, Germany Omics data treatment, System Biology and Foodomics - Carlos Leon Canseco, Visiting Professor, Biomedical Engineering, Universidad Carlos III de Madrid Green Foodomics - Elena Ibanez, Foodomics Lab, CIAL, CSIC, Madrid, Spain Food safety and Foodomics - Djuro Josić, Professor Medicine (Research) Warren Alpert Medical School, Brown University, Providence, RI, USA & Sandra Kraljević Pavelić, University of Rijeka, Department of Biotechnology, Rijeka, Croatia Food Quality, Traceability and Foodomics - Daniel Cozzolino, Centre for Nutrition and Food Sciences, The University of Queensland, Queensland, Australia Food Bioactivity, Health and Foodomics - Miguel Herrero, Department of Bioactivity and Food Analysis, Foodomics Lab, CIAL, CSIC, Madrid, Spain Brings all relevant foodomics information together in one place, offering readers a ‘one-stop,’ comprehensive resource for access to a wealth of information Includes articles written by academics and practitioners from various fields and regions Provides an ideal resource for students, researchers and professionals who need to find relevant information quickly and easily Includes content from high quality authors from across the globe

Carotenoids Advances in Research and Application 2013 Edition

Carotenoids   Advances in Research and Application  2013 Edition Book
Author : Anonim
Publisher : ScholarlyEditions
Release : 2013-06-21
ISBN : 1481674072
Language : En, Es, Fr & De

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Book Description :

Carotenoids—Advances in Research and Application: 2013 Edition is a ScholarlyEditions™ book that delivers timely, authoritative, and comprehensive information about zeta Carotene. The editors have built Carotenoids—Advances in Research and Application: 2013 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about zeta Carotene in this book to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Carotenoids—Advances in Research and Application: 2013 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.

Specialty Oils and Fats in Food and Nutrition

Specialty Oils and Fats in Food and Nutrition Book
Author : Geoff Talbot
Publisher : Woodhead Publishing
Release : 2015-06-29
ISBN : 1782423974
Language : En, Es, Fr & De

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Book Description :

Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the food industry, due to growing consumer interest in “clean label functional foods and the emerging markets in “free-from and specialist foods. Part One of this book covers the properties and processing of specialty oils and fats, with a focus on the chemistry, extraction, and quality of different fats and oils, including chapters on shea butter, tropical exotic oils, and structured triglycerides. Part Two looks at the applications of specialty oils and fats in different food and nutraceutical products, such as confectionary, ice cream, and margarine. Specialty Oils and Fats in Food and Nutrition is a key text for R&D managers and product development personnel working in the dairy, baking, and dairy analogue sectors, or any sector using fats and oils. It is a particularly useful reference point for companies reformulating their products or developing new products to alter fat content, as well as academics with a research interest in the area, such as lipid scientists or food scientists. Authored by an industry expert with 35 years of experience working for Unilever and Loders Croklaan Broad coverage encompasses tropical exotic oils, tree nut oils, algal oils, GM vegetable oils, and more Addresses growing application areas including nutraceuticals, infant formula, and ice cream and confectionery

Foods and Food Production Encyclopedia

Foods and Food Production Encyclopedia Book
Author : Douglas M. Considine
Publisher : Springer Science & Business Media
Release : 2012-12-06
ISBN : 1468485113
Language : En, Es, Fr & De

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Book Description :

Download Foods and Food Production Encyclopedia book written by Douglas M. Considine, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Carotenoid Esters in Foods

Carotenoid Esters in Foods Book
Author : Adriana Z Mercadante
Publisher : Royal Society of Chemistry
Release : 2019-02-19
ISBN : 1788012429
Language : En, Es, Fr & De

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Book Description :

As the first book to address the occurrence of carotenoid esters in foods and methods of measurement, this book provides one source to researchers in food science, nutrition and the food industry.