Rice By Products Phytochemicals And Food Products Application
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Rice By Products Phytochemicals And Food Products Application
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Author : Bee Ling Tan
language : en
Publisher: Springer Nature
Release Date : 2020-06-17
Rice By Products Phytochemicals And Food Products Application written by Bee Ling Tan and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-06-17 with Science categories.
Rice is a vitally important staple food for almost half of the world’s population. As the global population increases, the demands for rice are expected to remain high. Since the rice industry will remain sustainable for a long time, the production of rice by-products will remain high. Substantial evidence suggests that rice by-products such as rice husk, rice straw, broken rice, rice germ, rice bran, and brewers’ rice may possess beneficial effects against oxidative stress and metabolic disorders. These beneficial effects have been linked to the phytochemicals present in rice by-products such as vitamin E, dietary fiber, γ-oryzanol, γ-aminobutyric acid (GABA), and phytosterols. Despite this evidence, the literature pertaining to rice by-products and its derived components has not well been compiled. To this end, Rice By-products: Phytochemicals and Food Products Application provides full coverage of issues pertaining to rice by-products, namely rice demands and rice by-products production, phytonutrients and antioxidant properties of rice by-products, potential health benefits, application in food products, and future prospects. By summarizing all the information in a lucid and comprehensive manner, authors provide a cohesive representation of the literature on the molecular mechanisms involved in the pharmacological effects of the bioactive components that present in rice by-products, as well as plausible means for the prevention of metabolic disorders for readers and allied stakeholders.
Food Processing By Products And Their Utilization
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Author : Anil Kumar Anal
language : en
Publisher: John Wiley & Sons
Release Date : 2017-10-09
Food Processing By Products And Their Utilization written by Anil Kumar Anal and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-09 with Technology & Engineering categories.
Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.
Value Addition In Food Products And Processing Through Enzyme Technology
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Author : Mohammed Kuddus
language : en
Publisher: Academic Press
Release Date : 2021-12-01
Value Addition In Food Products And Processing Through Enzyme Technology written by Mohammed Kuddus and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-01 with Science categories.
Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful for different types of readers, including food scientists, academic and food biotechnologists, but will also be ideal for students studying food-related courses. This book includes concise and up-to-date research information from multiple independent scientific papers from around the world. This is a essential, multidisciplinary text for research and development professionals, research scientists, and academics in food, biotechnology, and agriculture industries. It addresses safety issues and includes the sources, screening, immobilization and application of food-grade enzymes in food. Presents research data from experts Includes emerging industry topics such as baby food and food safety Offers methodologies of enzymes in diagnostics for food testing and analysis Emphasizes enzyme technology through a microbial biotechnological lens Includes bakery and confectionery products, meat and poultry products, vegetables, food ingredients, functional foods, flavors and food additives and seafood
Science Of Rice Chemistry And Nutrition
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Author : Jinhu Tian
language : en
Publisher: Springer Nature
Release Date : 2023-10-16
Science Of Rice Chemistry And Nutrition written by Jinhu Tian and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-10-16 with Technology & Engineering categories.
This book presents the knowledge of rice chemistry and nutrition. It includes identification, analysis, and application of bioactive chemical components of rice, the starch digestibility after pre-treatment, domestic cooking or processing, and the structure changes at multiple scales during processing and digestion. The novel application of rice starch, protein, polyphenols, dietary fiber, and the next generation of healthy rice products is summarized and the underline mechanisms of starch digestion are also revealed. Particularly, the advanced technologies for the fortification of rice nutrition as well as the challenges for the future rice processing industry are also included. This book provides the most recent research progresses and the state-of-the-art technologies regarding rice nutrition & chemistry to students, researchers, and technologists who are interested in rice and the fields of food science, nutrition, and food engineering.
Proceedings Of International Conference On Innovative Technologies For Clean And Sustainable Development Icitcsd 2021
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Author : Varinder S. Kanwar
language : en
Publisher: Springer Nature
Release Date : 2022-04-28
Proceedings Of International Conference On Innovative Technologies For Clean And Sustainable Development Icitcsd 2021 written by Varinder S. Kanwar and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-04-28 with Science categories.
This volume presents select proceedings of the International Conference on Innovative Technologies for Clean and Sustainable Development (ICITCSD – 2021), held at the National Institute of Technical Teachers Training & Research and Chitkara University, Himachal Pradesh, India. It covers several important aspects of sustainable civil engineering practices, dealing with effective waste and material management, natural resources, industrial products, energy, food, transportation and shelter, environmental impact mitigation, waste minimization and management, sustainable infrastructure, and geospatial technology for sustainable and clean environment. Emphasis is placed on conserving and protecting the environment and the natural resource base essential for future development. The book includes case studies and ongoing research work from various fields related to civil engineering presented by academicians, scientists, and researchers. The book also discusses engineering solutions to sustainable development and green design issues. Special emphasis is given on qualitative guidelines for the generation, treatment, handling, transport, disposal, and recycling of wastes. The book is intended as a practice-oriented reference guide for researchers and practitioners. It will be useful for anyone working in sustainable civil engineering and related fields.
Food Processing By Products And Their Utilization
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Author : Anil Kumar Anal
language : en
Publisher: John Wiley & Sons
Release Date : 2017-11-13
Food Processing By Products And Their Utilization written by Anil Kumar Anal and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-13 with Technology & Engineering categories.
Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.
Phytochemicals As Bioactive Agents
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Author : Wayne R. Bidlack
language : en
Publisher: CRC Press
Release Date : 2000-03-16
Phytochemicals As Bioactive Agents written by Wayne R. Bidlack and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-03-16 with Technology & Engineering categories.
Phytochemicals as Bioactive Agents focuses on the mechanisms of action of phytochemicals identified as displaying bioactivity in the prevention of cancer, heart disease and other diseases, and the prospects for developing functional foods containing these bioactive compounds. An internationally recognized group of experts presents the latest research findings on the antimutagenic and anticarcinogenic effects of tea and tea constituents; chemoprevention provided by plants in the family Cruciferae and genus Allium by altering carcinogen metabolism; anticarcinogenic effects of carotenoids and curcumins; the chemistry and application of alfalfa saponins; the bioactive components of rice bran and rice oil; the effects of garlic on lowering serum cholesterol; and using phytochemicals to optimize gastrointestinal tract health and function. Also included are chapters on: strategies to identify bioactive phytochemicals in foods; the design, conduct and interpretation of clinical trials to test phytochemicals for expected bioactivity; compounds that have potential use as phytochemical antimicrobial agents (PAM) in food processing; and designing bioactive functional foods. This book will be of interest to food scientists and technologists, food process engineers, biochemists, nutritionists, public health professionals, and entrepreneurs involved in the design, processing, and marketing of new functional food products.
Plant Based Functional Foods And Phytochemicals
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Author : Megh R. Goyal
language : en
Publisher: CRC Press
Release Date : 2021-03-30
Plant Based Functional Foods And Phytochemicals written by Megh R. Goyal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-03-30 with Medical categories.
Plant-Based Functional Foods and Phytochemicals: From Traditional Knowledge to Present Innovation covers the importance of the therapeutic health benefits of phytochemicals derived from plants. It discusses the isolation of potential bioactive molecules from plant sources along with their value to human health. It focuses on physical characteristics, uniqueness, uses, distribution, traditional and nutritional importance, bioactivities, and future trends of different plant-based foods and food products. Functional foods, beyond providing basic nutrition, may offer a potentially positive effect on health and cures for various disease conditions, such as metabolic disorders (including diabetes), cancer, and chronic inflammatory reactions. The volume looks at these natural products and their bioactive compounds that are increasingly utilized in preventive and therapeutic medications and in the production of pharmaceutical supplements and as food additives to increase functionality. It also describes the concept of extraction of bioactive molecules from plant sources, both conventional and modern extraction techniques, available sources, biochemistry, structural composition, and potential biological activities.
Phytochemicals In Goji Berries
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Author : Xingqian Ye
language : en
Publisher: CRC Press
Release Date : 2020-06-04
Phytochemicals In Goji Berries written by Xingqian Ye and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-06-04 with Medical categories.
Goji berries (Lycium barbarum), which are widely distributed in Northwestern China, Southeastern Europe and the Mediterranean areas, have traditionally been employed in Chinese medicine from ancient times. Goji berries, also known as wolfberry, have become increasingly popular in the Western world because of their nutritional properties, often advertised as a superfood in Europe and North America. With the development of analysis methods, various chemical constituents have been identified, including carbohydrates, carotenoids, flavonoids, betaine, cerebroside, -sitosterol, amino acids, trace elements, vitamins and other constituents. Polysaccharides have been identified as one of the major active ingredients responsible for biological activities. Phytochemicals in Goji Berries: Applications in Functional Foods, a volume in the Functional Foods and Nutraceuticals Series, provides information about the chemical, biochemical, botanic properties, bioactive components and health benefits of Goji berries. It also discusses postharvest storage technology, processing technology, and the development and utilization of Goji berry by-products in medicinal foods and functional foods, as well as addressing food safety issues. Features: Provide information on Goji fruit origin and growing conditions, distribution, and biochemical properties Discusses such medicinal properties and health benefits of Goji berries as the capacity to lower blood pressure, treat anemia, maintain cholesterol levels in the normal range and decrease risk of cardiovascular disease. Additionally, Goji berries have anti-inflammatory and anti-tumor properties, among others Includes information on traditional products, new products and innovative processing technologies This book will serve college and university students majoring in food science, nutrition, pharmaceutical science, and botanical science. It also will serve as a unique reference for food science professionals pursuing functional foods, marketing expansion, as well as nutritional dietary management. Readers will obtain sound scientific knowledge of the nutritional value and health benefits of the different Goji berry products such as juice, cake, soup, snacks, and medicinal foods. Also available in the Functional Foods and Nutraceuticals series: Korean Functional Foods: Composition, Processing and Health Benefits, edited by Kun-Young Park, Dae Young Kwon, Ki Won Lee, Sunmin Park (ISBN 978-1-4987-9965-2) Phytochemicals in Citrus: Applications in Functional Foods, edited by Xingqian Ye (ISBN 978-1-4987-4272-6) Food as Medicine: Functional Food Plants of Africa, by Maurice M. Iwu (ISBN 978-1-4987-0609-4) For a complete list of books in the series, please visit our website at https://www.crcpress.com/Functional-Foods-and-Nutraceuticals/book-series/CRCFUNFOONUT
Assessing Specialty Foods From Medicinal Rice
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Author : Indhurathna S
language : en
Publisher:
Release Date : 2023-11-15
Assessing Specialty Foods From Medicinal Rice written by Indhurathna S and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-11-15 with categories.
Assessing Specialty Foods from Medicinal Rice is an informative book written by Indhurathna S. that provides a comprehensive review of the various aspects of specialty foods from medicinal rice. The book covers a wide range of topics, including the health benefits of medicinal rice, rice-based foods, nutraceuticals, phytochemicals, antioxidants, bioactive compounds, and traditional medicine. The author emphasizes the traditional knowledge of rice-based foods and traditional medicine, which can be utilized to develop new products and functional foods. The book also explores the various components of rice, such as rice bran, rice germ, rice hull, rice starch, rice protein, and rice oil, which can be used in the development of innovative food products. In addition to the discussion of the various components of rice, the book also covers the different types of rice-based foods, including rice-based beverages, snacks, confectioneries, noodles, fermented foods, and functional foods. The author explores the food processing, preservation, safety, quality, and sensory evaluation of these products, along with the analytical methods used to assess their bioavailability and nutritional content. The book further examines food fortification, packaging, labeling, and regulations, and provides insights into market trends and consumer preferences. The author also delves into agricultural practices, climate change, food security, and the global food system, highlighting the importance of sustainability and innovation in research and development. Overall, Assessing Specialty Foods from Medicinal Rice is a valuable resource for researchers, students, and professionals in the food industry who are interested in rice-based products and their health benefits.