Handbook Of Antioxidants For Food Preservation

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• Author : Fereidoon Shahidi
• Publisher : Woodhead Publishing
• Release Date : 2015-02-25
• Total pages : 514
• ISBN : 9781782420972
• File Size : 12,5 Mb
• Total Download : 174
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Download Handbook of Antioxidants for Food Preservation in PDF, Epub, and Kindle

Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies for using antioxidants in food, focusing on the efficacy of antioxidants. Part three covers the main food commodities in which antioxidants are used. Reviews the various types of antioxidants used in food preservation, including chapters on tea extracts, natural plant extracts and synthetic phenolics Analyses the performance of antixoxidants in different food systems Compiles significant international research and advancements

• Author : M. Shafiur Rahman
• Publisher : CRC Press
• Release Date : 2007-07-16
• Total pages : 1088
• ISBN : 9781420017373
• File Size : 12,8 Mb
• Total Download : 939
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Download Handbook of Food Preservation in PDF, Epub, and Kindle

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr

• Author : M. Shafiur Rahman
• Publisher : CRC Press
• Release Date : 1999-01-21
• Total pages : 832
• ISBN : 0824702093
• File Size : 45,7 Mb
• Total Download : 333
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Download Handbook of Food Preservation in PDF, Epub, and Kindle

With over 2900 references, tables, and drawings, this book covers a wide variety of conventional and potential food preservation techniques. Emphasizing practical, cost-effective, and safe strategies, the book facilitates the selection of the best food ingredients and preservation techniques. It covers postharvest handling, explains conventional preservation methods, details the use of natural antimicrobials, antioxidants, edible coating, nitrites, food packaging, and HACCP in food safety. Highlighting the effects of preservation methods on the functional and sensory properties of foods, the book also features the exact mode or mechanisms involved in each preservation method.

• Author : Charis M. Galanakis
• Publisher : Academic Press
• Release Date : 2019-06-01
• Total pages : 426
• ISBN : 9780128157091
• File Size : 13,9 Mb
• Total Download : 976
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Download Saving Food in PDF, Epub, and Kindle

Saving Food: Production, Supply Chain, Food Waste and Food Consumption presents the latest developments on food loss and waste. Emphasis is placed on global issues, the environmental impacts of food consumption and wasted food, wasted nutrients, raising awareness via collaborative networks and actions, the effect of food governance and policy in food losses, promotion of sustainable food consumption, food redistribution, optimizing agricultural practices, the concept of zero waste, food security and sustainable land management, optimizing food supply and cold chains, food safety in supply chain management, non-thermal food processing/preservation technologies, food waste prevention/reduction, food waste valorization and recovery. Intended to be a guide for all segments of the food industry aiming to adapt or further develop zero waste strategies, this book analyzes the problem of food waste from every angle and provides critical information on how to minimize waste. Describes all aspects related to saving food and food security, including raising awareness, food redistribution actions, food policy and framework, food conservation, cold chain, food supply chain management, food waste reduction and valorization Guides all segments of the industry on how to employ zero waste strategies Analyzes key issues to create a pathway to solutions

• Author : Mohammad Shafiur Rahman
• Publisher : CRC Press
• Release Date : 2020-06-10
• Total pages : 1072
• ISBN : 9780429531354
• File Size : 41,9 Mb
• Total Download : 320
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Download Handbook of Food Preservation in PDF, Epub, and Kindle

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.

• Author : Peter Zeuthen,Leif Bøgh-Sørensen
• Publisher : Elsevier
• Release Date : 2003-10-30
• Total pages : 400
• ISBN : 9781855737143
• File Size : 15,5 Mb
• Total Download : 318
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Download Food Preservation Techniques in PDF, Epub, and Kindle

Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products. Provides an authoritative review of the development of new and old food preservation technologies and the ways they can be combined to preserve particular foods Examines the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives Includes chapters on natural antimicrobials, bacteriocins and antimicrobial enzymes, as well as developments in membrane filtration, ultrasound and high hydrostatic pressure

• Author : Alam Zeb
• Publisher : Springer Nature
• Release Date : 2021-09-27
• Total pages : 556
• ISBN : 9783030747688
• File Size : 10,7 Mb
• Total Download : 236
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Download Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis in PDF, Epub, and Kindle

Plant foods are an essential part of our daily diet and constitute one of the highest contributors to the world economy. These foods are rich in phenolic compounds, which play a significant role in maintaining our health. This textbook presents a comprehensive overview of the chemistry, biochemistry and analysis of phenolic compounds present in a variety of foods. The text can be used as a singular source of knowledge for plant food science and technology, covering all of the important chemical, biochemical and analytical aspects needed for a thorough understanding of phenolic antioxidants in foods. Phenolic Antioxidants In Foods: Chemistry, Biochemistry, and Analysis is comprised of three sections. The first section covers the basic concepts of antioxidants, their chemistry and their chemical composition in foods, providing a detailed introduction to the concept. The second section covers the biochemical aspects of phenolic antioxidants, including their biosynthetic pathways, biological effects and the molecular mechanism of antioxidant effects in the biological system. This section promotes an understanding of the fundamental biochemical reactions that take place in foods and after digestion and absorption. The third section covers the analytical chemistry used in the analysis of phenolic antioxidants in foods, including the basic analytical procedures, methods for analysis and chromatographic and spectroscopic analyses. This section is significant for aspiring food chemists and manufacturers to evaluate the nature and chemistry of phenolic antioxidants in foods. Featuring helpful quizzes, section summaries, and key chapter points, this textbook is the perfect learning tool for advanced chemistry undergraduates and post-graduates looking to gain a fundamental understanding of phenolic antioxidants in food products.

• Author : NPCS Board
• Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
• Release Date : 2012-02-09
• Total pages : 688
• ISBN : 9788178330839
• File Size : 34,8 Mb
• Total Download : 787
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Download Handbook on Fruits, Vegetables & Food Processing with Canning & Preservation (3rd Edition) in PDF, Epub, and Kindle

Natural foods such as fruits and vegetables are among the most important foods of mankind as they are not only nutritive but are also indispensable of the maintenance of the health. India is the second largest producer of fruits and vegetables in the world. Fertile soils, a dry climate, clean water and abundant sunlight help the hard working farmers to produce a bountiful harvest. Although there are many similarities between fruits and vegetables, there is one important difference that affects the way that these two types of crop are processed like fruits are more acidic than vegetables. Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Canning is a method of preserving food in which the food is processed and sealed in an airtight container. Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro organisms. One of the oldest methods of food preservation is by drying, which reduces water activity sufficiently to prevent or delay bacterial growth. Drying also reduces weight, making food more portable. Freezing is also one of the most commonly used processes commercially and domestically for preserving a very wide range of food including prepared food stuffs which would not have required freezing in their unprepared state. Fruits and vegetable processing in India is almost equally divided between the organized and unorganized sector, with the organized sector holding 48% of the share. The present book covers the processing techniques of various types of fruits, vegetables and other food products. This book also contains photographs of equipments and machineries used in fruits, vegetables and food processing along with canning and preservation. This book is an invaluable resource for new entrepreneurs, food technologists, industrialists etc.

• Author : Helen N. Onyeaka,Ozioma F. Nwabor
• Publisher : Academic Press
• Release Date : 2022-06-24
• Total pages : 272
• ISBN : 9780323857017
• File Size : 17,7 Mb
• Total Download : 131
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Download Food Preservation and Safety of Natural Products in PDF, Epub, and Kindle

Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage that create significant loss to global food production while also discussing how food serves as a vehicle for the transmission of pathogenic microorganisms responsible for mild to debilitating health conditions in humans. The book provides essential information for food safety professionals on issues relating to foodborne diseases and offers potential solutions by presenting various methods of incorporating natural products in food production to prevent the spread of foodborne pathogenic organisms. The demand for green consumerism and consumers general distaste for synthetic food additives poses a serious challenge to food safety and preservation. Natural products are used as green and sustainable source of bioactive compounds that can be applied in various fields including food. The use of plant and other natural products in food preservation is on the rise, hence this book reviews microbial mediated food spoilage, foodborne pathogens and food contamination and offers applications of natural products in food preservation. Provides important information on microbial metabolic by-products (natural enzymatic processes) to prevent food spoilage or deterioration Includes molecular techniques for antimicrobial and antioxidant applications in food, food packaging and edible films Presents the latest evidence-based science on the natural products used as additives in food

• Author : Lohith Kumar Dasarahally-Huligowda,Megh R. Goyal,Hafiz Ansar Rasul Suleria
• Publisher : CRC Press
• Release Date : 2019-06-26
• Total pages : 282
• ISBN : 9780429757815
• File Size : 17,5 Mb
• Total Download : 306
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Download Nanotechnology Applications in Dairy Science in PDF, Epub, and Kindle

This new volume, Nanotechnology Applications in Dairy Science, is designed to provide new insight into the utilization of nanotechnology in dairy science and food science. It focuses on applications of nanotechnology in packaging and drying of dairy and meat products, nanofiltration use in the dairy industry, and whey processing and dairy encapsulation. In addition, this book will facilitate the necessary understanding of the different aspects and concerns with regard to the new technological advances that nanotechnologies are contributing to the dairy industry. It also addresses several of the challenges that are overcome by the continuing development of nanotechnology applications in the food and dairy industries. Nanotechnology has the potential to provide healthier, safer, and better tasting foods as well as improved food packaging. It will also play a major role in food safety and agricultural sustainability. Nanotechnology application in the food industry has also contributed to the exponential progress in research and new material formulations due to its unique physicochemical properties useful to a number of other fields.

• Author : Alexandru Grumezescu
• Publisher : Academic Press
• Release Date : 2016-08-31
• Total pages : 792
• ISBN : 9780128043745
• File Size : 13,9 Mb
• Total Download : 862
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Download Food Preservation in PDF, Epub, and Kindle

Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food processing and storage conditions. This book will be useful to a wide audience of food science research professionals and professors and students doing research in the field. Describes the effective utilization of nanostructured antimicrobials in toxicological studies and real food systems Offers research strategies for understanding opportunities in antimicrobial nanostructures and the potential challenges of their toxicity Presents diverse applications of nanostructured antimicrobials in food preservation Covers the potential benefits of nanotechnology and methods of risk assessment that ensure food safety

• Author : Lester Packer
• Publisher : CRC Press
• Release Date : 2001-10-26
• Total pages : 740
• ISBN : 0203904044
• File Size : 47,9 Mb
• Total Download : 718
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Download Handbook of Antioxidants in PDF, Epub, and Kindle

Contains new and expanded material on antioxidants in beverages and herbal products, nitric oxide and selenium, and the effect of vitamin C on cardiovascular disease and of lipoic acid on aging, hyperglycemia, and insulin resistance! Offering over 4200 contemporary references-2000 more than the previous edition-the Second Edition of the Handbook of Antioxidants is an up-to-the-minute source for nutritionists and dietitians, cell biologists and biochemists, cardiologists, oncologists, dermatologists, and medical students in these disciplines.

• Author : Delia B. Rodriguez-Amaya,Jaime Amaya-Farfan
• Publisher : Academic Press
• Release Date : 2020-11-25
• Total pages : 722
• ISBN : 9780128173817
• File Size : 12,6 Mb
• Total Download : 558
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Download Chemical Changes During Processing and Storage of Foods in PDF, Epub, and Kindle

Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality, shelf-life, food safety, and health. Food components undergo chemical reactions and interactions that produce both positive and negative consequences. This book brings together classical and recent knowledge to deliver a deeper understanding of this topic so that desirable alterations can be enhanced and undesirable changes avoided or reduced. Chemical Changes During Processing and Storage of Foods provides researchers in the fields of food science, nutrition, public health, medical sciences, food security, biochemistry, pharmacy, chemistry, chemical engineering, and agronomy with a strong knowledge to support their endeavors to improve the food we consume. It will also benefit undergraduate and graduate students working on a variety of disciplines in food chemistry Offers a comprehensive overview of the major chemical changes that occur in foods at the molecular level and discusses the positive and negative effects on food quality and human health Describes the mechanisms of these chemical changes and the factors that impede or accelerate their occurrence Helps to solve daily industry problems such as loss of color and nutritional quality, alteration of texture, flavor deterioration or development of off-flavor, loss of nutrients and bioactive compounds or lowering of their bioefficacy, and possible formation of toxic compounds

• Author : U.D. Chavan
• Publisher : Scientific Publishers
• Release Date : 2018-02-01
• Total pages : 510
• ISBN : 9789388172349
• File Size : 25,8 Mb
• Total Download : 522
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Download Phenolic Antioxidants and Health Benefits in PDF, Epub, and Kindle

This book is mainly based on the latest research results and applications of phenolic and polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of the human diet and are of considerable interest due to their antioxidant properties and potential beneficial health effects. These compounds range structurally from a simple phenolic molecule to complex high-molecular-weight polymers. There is increasing evidence that consumption of a variety of phenolic compounds present in foods may lower the risk of health disorders because of their antioxidant activity. When added to foods, antioxidants control rancidity development, retard the formation of toxic oxidation products, maintain nutritional quality and extend the shelf-life of products. Due to safety concerns and limitation on the use of synthetic antioxidants, natural antioxidants obtained from edible materials, edible by-products and residual sources have been of increasing interest. This contribution summarizes both the synthetic and natural phenolic antioxidants, emphasizing their mode of action, health effects, degradation products and toxicology. In addition, sources of phenolic antioxidants are discussed in detail.

• Author : Resat Apak,Esra Capanoglu,Fereidoon Shahidi
• Publisher : John Wiley & Sons
• Release Date : 2018-02-20
• Total pages : 353
• ISBN : 9781119135357
• File Size : 26,6 Mb
• Total Download : 511
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Download Measurement of Antioxidant Activity and Capacity in PDF, Epub, and Kindle

A comprehensive reference for assessing the antioxidant potential of foods and essential techniques for developing healthy food products Measurement of Antioxidant Activity and Capacity offers a much-needed resource for assessing the antioxidant potential of food and includes proven approaches for creating healthy food products. With contributions from world-class experts in the field, the text presents the general mechanisms underlying the various assessments, the types of molecules detected, and the key advantages and disadvantages of each method. Both thermodynamic (i.e. efficiency of scavenging reactive species) and kinetic (i.e. rates of hydrogen atom or electron transfer reactions) aspects of available methods are discussed in detail. A thorough description of all available methods provides a basis and rationale for developing standardized antioxidant capacity/activity methods for food and nutraceutical sciences and industries. This text also contains data on new antioxidant measurement techniques including nanotechnological methods in spectroscopy and electrochemistry, as well as on innovative assays combining several principles. Therefore, the comparison of conventional methods versus novel approaches is made possible. This important resource: Offers suggestions for assessing the antioxidant potential of foods and their components Includes strategies for the development of healthy functional food products Contains information for identifying antioxidant activity in the body Presents the pros and cons of the available antioxidant determination methods, and helps in the selection of the most appropriate method Written for researchers and professionals in the nutraceutical and functional food industries,academia and government laboratories, this text includes the most current knowledge in order to form a common language between research groups and to contribute to the solution of critical problems existing for all researchers working in this field.

• Author : Pardeep Kaur,Rajendra G. Mehta, Robin, Tarunpreet Singh Thind, Saroj Arora
• Publisher : Bentham Science Publishers
• Release Date : 2021-09-29
• Total pages : 502
• ISBN : 9789814998888
• File Size : 10,5 Mb
• Total Download : 904
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Download Bentham Briefs in Biomedicine and Pharmacotherapy Oxidative Stress and Natural Antioxidants in PDF, Epub, and Kindle

Bentham Briefs in Biomedicine and Pharmacotherapy brings new trends and techniques in pharmacology and medical biochemistry to the forefront through unique volumes. Each volume provides a brief review of selected topics, written by scientific experts. The book series is essential reading for graduate students and researchers in pharmacology and life sciences as well as medical professionals seeking knowledge for research oriented projects. The first volume, Oxidative Stress and Natural Antioxidants, is a compilation of articles about free radicals (which are extremely reactive, short-lived molecules with unpaired electron valency), and antioxidants (which are stabilizing agents of free radicals in the body). The volume presents 17 chapters on the biochemistry of free radicals and antioxidants, with contributions from over 60 scientists. Readers will understand the basic and clinical aspects of free radical biomedicine, the role of antioxidants in neutralizing free radicals through physiological homeostasis, as well as the range of natural compounds which can be used to combat oxidative stress. The chapters also cover special topics such as recent advances in preparation methods of antioxidants, and industrial applications of antioxidants. The range of topics in this volume provide a consolidated reference for a broad set of readers on the subject.

• Author : Paul D. Prenzler,Danielle Ryan,Kevin Robards
• Publisher : Royal Society of Chemistry
• Release Date : 2021-10-20
• Total pages : 537
• ISBN : 9781839161551
• File Size : 15,5 Mb
• Total Download : 803
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Download Handbook of Antioxidant Methodology in PDF, Epub, and Kindle

Addressing a number of the controversies on antioxidant testing methods, this book provides guidance on what methods are most appropriate for different situations, how results are interpreted and what can be inferred from the data.

• Author : Murlidhar Meghwal,Megh R. Goyal
• Publisher : CRC Press
• Release Date : 2016-12-08
• Total pages : 436
• ISBN : 9781315341934
• File Size : 44,5 Mb
• Total Download : 489
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Download Food Process Engineering in PDF, Epub, and Kindle

Food Process Engineering: Emerging Trends in Research and Their Applications provides a global perspective of present-age frontiers in food process engineering research, innovation, and emerging trends. It provides an abundance of new information on a variety of issues and problems in food processing technology. Divided into five parts, the book presents new research on new trends and technologies in food processing, ultrasonic treatment of foods, foods for specific needs, food preservation, and food hazards and their controls.

• Author : Charis Michel Galanakis
• Publisher : Academic Press
• Release Date : 2021-01-19
• Total pages : 462
• ISBN : 9780128227176
• File Size : 39,6 Mb
• Total Download : 938
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Download Aromatic Herbs in Food in PDF, Epub, and Kindle

Aromatic Herbs in Food: Bioactive Compounds, Processing, and Applications thoroughly explores three critical dimensions: properties of bioactive compounds, recovery and applications. The book covers the most trending topics in herbs’ applications, putting emphasis on the health components of spices and herbs, their culinary use, their application for the treatment of functional gastrointestinal disorders, quality and safety requirements for usage in foods, processing, extraction technologies, green extraction technologies, encapsulation of recovered bioactives, applications and interactions with food components, applications as food supplements for weight loss, usage in active food packaging, the applications of rosemary and sage extracts, and much more. This book is ideal for food scientists, technologists, engineers and chemists working in the whole food science field. In addition, nutrition researchers working on food applications and food processing will find the content very valuable. Covers all the important aspects of herbs, such as properties, processing, recovery issues and their applications Brings the health components of spices and herbs, their culinary use and applications for the treatment of functional gastrointestinal disorders Explores herbs’ processing, extraction technologies, green extraction technologies, encapsulation of recovered bioactives, applications, and interactions with food components

• Author : Mohammed Al-Khusaibi,Nasser Al-Habsi,Mohammad Shafiur Rahman
• Publisher : Springer Nature
• Release Date : 2019-10-18
• Total pages : 302
• ISBN : 9783030246204
• File Size : 13,8 Mb
• Total Download : 935
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Download Traditional Foods in PDF, Epub, and Kindle

This work provides comprehensive coverage of the preparation, processing, marketing, safety and nutritional aspects of traditional foods across the globe. Individual chapters focus on the traditional foods of different cultures, with further chapters discussing the consumer acceptability of traditional foods as well as the laws and regulations and the sensorial factors driving the success of these foods. In addition, the integration of traditional food into tourism development plans is discussed at length. As the first publication to focus on a wide scale variety of traditional foods, including their histories and unique preparatory aspects, this is an important book for any researcher looking for a single reference work covering all of the important processing information for each major traditional food category. From traditional Arab foods to traditional Indian, European, African, Australian and Native American foods, Traditional Foods: History, Preparation, Processing and Safety covers the full spectrum of cultural foods, dedicating extensive information to each traditional food type. A full overview of current trends in traditional foods is included, as is a comprehensive history of each type of traditional food. Specific regulations are discussed, as are marketing factors and issues with consumer acceptability. With the recent trends in consumer interest for traditional foods which can not only bring great sensory satisfaction but also fulfill dimensions of culture and tradition, this is a well-timed and singular work that fulfills a great current need for researchers and promises to be an important source for years to come.

• Author : Dawn C P Ambrose,Annamalai Manickavasagan,Ravindra Naik
• Publisher : CABI
• Release Date : 2016-07-25
• Total pages : 296
• ISBN : 9781780645599
• File Size : 28,9 Mb
• Total Download : 619
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Download Leafy Medicinal Herbs in PDF, Epub, and Kindle

Medicinal herbs are rich in vitamins, minerals and antioxidants, and are able to synthesize secondary metabolites with disease preventive properties. It is due to these qualities that herbs have been used throughout history for flavouring and in food, medicine and perfumery preparations. They are also often considered to be safe alternatives to modern medicines because of their healing properties. Though interest in medicinal and aromatic crops is growing worldwide, there is still little focus on the area of leafy medicinal herbs. This book compiles the literature for 23 globally relevant leafy medicinal herbs. Beginning with a general overview and discussion of the importance of these plants, it then handles each herb by chapter. Chapters discuss the botany of the crop, including its history and origin, geographical distribution and morphology, before focusing on the chemical composition and phytochemical attributes. They then review postharvest technology aspects such as processing and value addition, before concluding with the general and pharmacological uses for each crop. A complete compilation of the subject, this book forms a vital resource for researchers, students, farmers and industrialists in the area of leafy medicinal herbs.