Shulph Ink
State-of-the-Art Technologies in Food Science: Human Health, Emerging Issues and Specialty Topics
State-of-the-Art Technologies in Food Science: Human Health, Emerging Issues and Specialty Topics
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The book "Food for Better Health" provides a global perspective on the current state of food and health research, innovation, and emerging trends. It focuses on topics such as functional foods and nutraceutical foods, and is divided into sections covering foods for human health promotion and prevention of diseases, specific fruits, spices, and dairy-based functional foods, and issues, challenges, and specialty topics in food science. The volume will be of interest to health practitioners, food specialists, nutrition producers and suppliers, practicing food process engineers, food technologists, researchers, food industry professionals, and faculty and upper-level students in food science.
Format: Paperback / softback
Length: 364 pages
Publication date: 31 March 2021
Publisher: Apple Academic Press Inc.
The growing interest in the health benefits derived from fruits and vegetables, as well as the food products based on them, has led to a significant surge in research and innovation in the field. Numerous foods contain a diverse range of phytochemicals, flavonoids, fibers, macronutrients, and micronutrients, as well as minerals, that are crucial for maintaining good health. This comprehensive volume offers a global perspective on the current state of food and health research, innovation, and emerging trends. It specifically focuses on topics related to food for better health, including functional foods and nutraceutical foods.
The book is organized into several sections, each addressing key aspects of food and health. The first section, titled "Foods for Human Health Promotion and Prevention of Diseases," explores the potential of fruits, vegetables, and grains to promote human health and prevent diseases. It discusses the health benefits of their peels and fiber, the health prospects of bioactive peptides derived from seed storage proteins, the use of mushrooms as a novel source of antihyperlipidemic agents, and emerging foodborne illnesses and their prevention.
The second section, titled "Specific Fruits, Spices, and Dairy-Based Functional Foods for Human Health," delves into the functional medicinal values of fenugreek, fruits as functional foods, and functional fermented dairy products. It examines the potential of these ingredients to improve human health and well-being.
The third section, titled "Issues, Challenges, and Specialty Topics in Food Science," focuses on various aspects of food science. It addresses issues such as the stability of whole wheat flour, the physicochemical properties and quality of food lipids, methods for food analysis and quality control, and the interventions of ohmic heating technology in foods.
This volume is designed to appeal to a wide range of professionals and stakeholders in the food industry. It will be of interest to health practitioners, food specialists, nutrition producers and suppliers, practicing food process engineers, food technologists, researchers, food industry professionals, and faculty and upper-level students in food science. The comprehensive coverage of topics and the latest research findings make it an invaluable resource for anyone seeking to stay informed about the latest developments in food and health.
Weight: 646g
Dimension: 153 x 228 x 24 (mm)
ISBN-13: 9781774630525
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