Fermented Foods In Health And Disease Prevention

Fermented Foods In Health And Disease Prevention Book PDF
✏Book Title : Fermented Foods in Health and Disease Prevention
✏Author : Juana Frías
✏Publisher : Academic Press
✏Release Date : 2016-09-12
✏Pages : 762
✏ISBN : 9780128025499
✏Available Language : English, Spanish, And French

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✏Fermented Foods in Health and Disease Prevention Book Summary : Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and potentially toxic compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored by worldwide scientists and researchers, this book provides the food industry with new insights on the development of value-added fermented foods products, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity. Provides a comprehensive review on current findings in the functional properties and safety of traditional fermented foods and their impact on health and disease prevention Identifies bioactive microorganisms and components in traditional fermented food Includes focused key facts, helpful glossaries, and summary points for each chapter Presents food processors and product developers with opportunities for the development of fermented food products Helps readers develop strategies that will assist in preventing or slowing disease onset and severity

📒Fermented Foods For Health ✍ Deirdre Rawlings

Fermented Foods For Health Book PDF
✏Book Title : Fermented Foods for Health
✏Author : Deirdre Rawlings
✏Publisher : Fair Winds Press (MA)
✏Release Date : 2013-06-01
✏Pages : 208
✏ISBN : 9781592335527
✏Available Language : English, Spanish, And French

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✏Fermented Foods for Health Book Summary : Provides recipes and meal plans featuring fermented foods that are intended to address specific ailments, strengthen immunity, and increase enzyme production.

Nutraceuticals And Functional Foods In Human Health And Disease Prevention Book PDF
✏Book Title : Nutraceuticals and Functional Foods in Human Health and Disease Prevention
✏Author : Debasis Bagchi
✏Publisher : CRC Press
✏Release Date : 2015-10-15
✏Pages : 700
✏ISBN : 9781482237221
✏Available Language : English, Spanish, And French

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✏Nutraceuticals and Functional Foods in Human Health and Disease Prevention Book Summary : Functional foods and nutraceuticals, dietary supplements, and natural antioxidants have established their potential roles in the protection of human health against disease. Nutraceuticals and Functional Foods in Human Health and Disease Prevention examines the benefits, efficacy, and success of properly designed nutraceuticals and functional foods in human health and their possible application in disease prevention. The book demonstrates diverse disease pathophysiology and how nutraceuticals and functional food can be used to combat and prevent disease. The book discusses global food habits and trends, safety and toxicology, and how food addiction or overindulgence of food can lead to a variety of disease states. It then highlights how supplements help in disease prevention. Although a significant number of nutraceuticals and functional foods have demonstrated their efficacy, a large number of supplements are still surviving on false claims. Therefore, the editors underscore risks and benefits, and why government regulatory agencies are so critical of these nutraceutical supplements. With the global nutraceuticals market expected to reach $204.8 billion by 2017, what once seemed a very niche sector has become big business. An overview of nutraceuticals and functional foods and their application in human health, this book exhaustively covers antioxidants, functional foods, and nutraceuticals in human health and disease prevention. With contributions from experts and pioneers, the book gives insight into the role of functional foods in optimal diet and exercise.

Vegetarian And Plant Based Diets In Health And Disease Prevention Book PDF
✏Book Title : Vegetarian and Plant Based Diets in Health and Disease Prevention
✏Author : François Mariotti
✏Publisher : Academic Press
✏Release Date : 2017-05-23
✏Pages : 922
✏ISBN : 9780128039694
✏Available Language : English, Spanish, And French

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✏Vegetarian and Plant Based Diets in Health and Disease Prevention Book Summary : Vegetarian and Plant-Based Diets in Health and Disease Prevention examines the science of vegetarian and plant-based diets and their nutritional impact on human health. This book assembles the science related to vegetarian and plant-based diets in a comprehensive, balanced, single reference that discusses both the overall benefits of plant-based diets on health and the risk of disease and issues concerning the status in certain nutrients of the individuals, while providing overall consideration to the entire spectrum of vegetarian diets. Broken into five sections, the first provides a general overview of vegetarian / plant-based diets so that readers have a foundational understanding of the topic. Dietary choices and their relation with nutritional transition and sustainability issues are discussed. The second and third sections provide a comprehensive description of the relationship between plant-based diets and health and disease prevention. The fourth section provides a deeper look into how the relationship between plant-based diets and health and disease prevention may differ in populations with different age or physiological status. The fifth and final section of the book details the nutrients and substances whose intakes are related to the proportions of plant or animal products in the diet. Discusses the links between health and certain important characteristics of plant-based diets at the level of food groups Analyzes the relation between plant-based diet and health at the different nutritional levels, i.e. from dietary patterns to specific nutrients and substances Provides a balanced evidence-based approach to analyze the positive and negative aspects of vegetarianism Addresses the different aspects of diets predominantly based on plants, including geographical and cultural variations of vegetarianism

Flour And Breads And Their Fortification In Health And Disease Prevention Book PDF
✏Book Title : Flour and Breads and Their Fortification in Health and Disease Prevention
✏Author : Victor R. Preedy
✏Publisher : Academic Press
✏Release Date : 2019-02-26
✏Pages : 515
✏ISBN : 9780128146408
✏Available Language : English, Spanish, And French

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✏Flour and Breads and Their Fortification in Health and Disease Prevention Book Summary : Flour and Breads and Their Fortification in Health and Disease Prevention, Second Edition, presents the healthful benefits of flours and flour products and guides the reader on how to identify opportunities for improving health through the use of flour and fortified flour products. The book examines flour and bread related agents that affect metabolism and other health-related conditions, explores the impact of compositional differences between flours, including differences based on country of origin and processing technique, and includes methods for the analysis of flours and bread-related compounds in other foods. This revised, updated edition contains new research on diverse flours with an emphasis on nutrients and nutraceuticals as supplements, thus making this content a timely reference for both nutritionists and food scientists. Presents the healthful benefits of flours and flour products Guides the reader in identifying opportunities for improving health through the use of flour and fortified flour products Examines flour and bread related agents that affect metabolism and other health-related conditions Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique

Olives And Olive Oil In Health And Disease Prevention Book PDF
✏Book Title : Olives and Olive Oil in Health and Disease Prevention
✏Author : Victor R. Preedy
✏Publisher : Academic Press
✏Release Date : 2010-03-23
✏Pages : 1520
✏ISBN : 0080922201
✏Available Language : English, Spanish, And French

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✏Olives and Olive Oil in Health and Disease Prevention Book Summary : Long used in sacred ceremonies and associated with good health, the nutritional and health promoting benefits of olives and olive oils have been proven by an ever-increasing body of science. From cardiovascular benefits to anti-microbial, anti-cancer, antioxidant activity and effects on macrophages and aptoptosis to cellular and pathophysiollogical process, olives and olive oils are proving important in many healthful ways. For example, reactive components in olive oils or olive oil by-products have now been isolated and identified. These include tyrosol, hydroxytyrosol, 3,4-dihydroxyphenyl acetic acid elenolic acid and oleuropein. Oleic acid is the main monosaturated fatty acid of olive oil. These have putative protective effects and modulate the biochemistry of a variety of cell types including those of the vascular system. Some but not all components have been characterised by their putative pharmacological properties. It is possible that usage of these aforementioned products may have beneficial application in other disease. However, in order for this cross-fertilization to take place, a comprehensive understanding of olives and olive oils is required. Finding this knowledge in a single volume provides a key resource for scientists in a variety of food an nutritional roles. Key Features: * Explores olives and olive oil from their general aspects to the detailed level of important micro-and micronutrients * Includes coverage of various methodologies for analysis to help scientists and chemists determine the most appropriate option for their own studies, including those of olive-related compounds in other foods * Relates, in a single volume resource, information for food and nutritional chemists, pharmaceutical scientists, nutritionists and dieticians * Presents information in three key categories: General aspects of olives an olive oils; Nutritional, pharmacological and metabolic properties of olives and olive oil; Specific components of olive oil and their effects on tissue and body systems

Health And Safety Aspects Of Food Processing Technologies Book PDF
✏Book Title : Health and Safety Aspects of Food Processing Technologies
✏Author : Abdul Malik
✏Publisher : Springer Nature
✏Release Date : 2019-10-31
✏Pages : 672
✏ISBN : 9783030249038
✏Available Language : English, Spanish, And French

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✏Health and Safety Aspects of Food Processing Technologies Book Summary : Food processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products depends on their processing history. Traditional technologies, such as the use of antimicrobials and thermal processing, are efficient in increasing nutritional value to an extent, though they may not be effective at addressing food safety, particularly when it comes to maintaining the food's molecular structure. Modern food processing plants improve the quality of life for people with allergies, diabetics, and others who cannot consume some common food elements. Food processing can also add extra nutrients, such as vitamins. Processed foods are often less susceptible to early spoilage than fresh foods and are better suited for long-distance transportation from the source to the consumer. However, food processing can also decrease the nutritional value of foods and introduce hazards not encountered with naturally occurring products. Processed foods often include food additives, such as flavourings and texture-enhancing agents, which may have little or no nutritive value, and may in fact be unhealthy. This book deals with the subject of food processing in a unique way, providing an overview not only of current techniques in food processing and preservation (i.e., dairy, meat, cereal, vegetables, fruits and juice processing, etc.) but also the health and safety aspects: food technologies that improve nutritional quality of foods, functional foods, and nanotechnology in the food and agriculture industry. The text also looks into the future by defining current bottlenecks and future research goals. This work will serve as a ready reference for the subject matter to students and researchers alike.

Soy In Health And Disease Prevention Book PDF
✏Book Title : Soy in Health and Disease Prevention
✏Author : Michihiro Sugano
✏Publisher : CRC Press
✏Release Date : 2005-08-29
✏Pages : 328
✏ISBN : 1420026569
✏Available Language : English, Spanish, And French

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✏Soy in Health and Disease Prevention Book Summary : While the western world has only recently become enamored with the soybean, East Asia has been consuming and enjoying the associated health benefits of this versatile proteinaceous legume for centuries. The Japanese in particular have devoted much energy to unraveling the mysteries and revealing the science of this oil-rich bean. The Fuji Foundatio

Tea In Health And Disease Prevention Book PDF
✏Book Title : Tea in Health and Disease Prevention
✏Author : Victor R. Preedy
✏Publisher : Academic Press
✏Release Date : 2013
✏Pages : 1573
✏ISBN : 9780123849373
✏Available Language : English, Spanish, And French

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✏Tea in Health and Disease Prevention Book Summary : Examines the benefits of tea and its components, ranging from the anti-microbial to the anti-oxidant. Components such as catechins, theaflavins, polysaccharides, and others have been isolated and may have putative protective effects and modulate the biochemistry of a variety of cell types. 128 chapters explore improvements in the cardiovascular system, the brain, and other organs, and looks at possible applications in other disease areas --

Probiotic Foods In Health And Disease Book PDF
✏Book Title : Probiotic Foods in Health and Disease
✏Author : G. B. Nair
✏Publisher : CRC Press
✏Release Date : 2011-02-14
✏Pages : 150
✏ISBN : 9781439852200
✏Available Language : English, Spanish, And French

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✏Probiotic Foods in Health and Disease Book Summary : A blend of fundamental and applied research related to their use, this volume looks at how probiotics can enhance human health. The book covers all aspects of intestinal microflora and offers a comprehensive review of the broad array of effects that can be attributed to probiotic usage. While the focus remains on

📒Handbook Of Fermented Functional Foods ✍ Edward R.(Ted) Farnworth

Handbook Of Fermented Functional Foods Book PDF
✏Book Title : Handbook of Fermented Functional Foods
✏Author : Edward R.(Ted) Farnworth
✏Publisher : Taylor & Francis
✏Release Date : 2008-05-28
✏Pages : 600
✏ISBN : 9781420053289
✏Available Language : English, Spanish, And French

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✏Handbook of Fermented Functional Foods Book Summary : For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural products and the role of food in health and wellbe

Handbook Of Fermented Meat And Poultry Book PDF
✏Book Title : Handbook of Fermented Meat and Poultry
✏Author : Fidel Toldrá
✏Publisher : John Wiley & Sons
✏Release Date : 2014-10-27
✏Pages : 528
✏ISBN : 9781118522677
✏Available Language : English, Spanish, And French

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✏Handbook of Fermented Meat and Poultry Book Summary : Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.

Beer In Health And Disease Prevention Book PDF
✏Book Title : Beer in Health and Disease Prevention
✏Author : Victor R. Preedy
✏Publisher : Academic Press
✏Release Date : 2011-04-28
✏Pages : 1248
✏ISBN : 9780080920498
✏Available Language : English, Spanish, And French

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✏Beer in Health and Disease Prevention Book Summary : Beer in Health and Disease Prevention is the single comprehensive volume needed to understand beer and beer-related science. Presenting both the concerns and problems of beer consumption as well as the emerging evidence of benefit, this book offers a balanced view of today's findings and the potential of tomorrow's research. Just as wine in moderation has been proposed to promote health, research is showing that beer – and the ingredients in beer – can have similar impact on improving health, and in some instances preventing disease. This book addresses the impact of beer and beer ingredients on cancers, cardiovascular disease, anti-oxidant benefits, and other health related concerns. It offers a holistic view from beer brewing to the isolation of beer-related compounds. It contains self-contained chapters written by subject matter experts. This book is recommended for scientists and researchers from a variety of fields and industries from beer production to health-care professionals. Winner of the 2009 Best Drinks and Health Book in the World - Gourmand World Cookbook Awards The most comprehensive coverage of the broad range of topics related to the role of beer and beer ingredients in health Addresses the impact of beer and beer ingredients on cancers, cardiovascular disease, anti-oxidant benefits, and other health related concerns Presents a holistic view from beer brewing to the isolation of beer-related compounds Appropriate for scientists and researchers from a variety of fields and industries from beer production to health-care professionals Consistent organization of each chapter provides easy-access to key points and summaries Self-contained chapters written by subject matter experts

Functional Foods Sources And Health Benefits Book PDF
✏Book Title : Functional Foods Sources and Health Benefits
✏Author : D. Mudgil
✏Publisher : Scientific Publishers
✏Release Date : 2017-02-01
✏Pages : 396
✏ISBN : 9789387869639
✏Available Language : English, Spanish, And French

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✏Functional Foods Sources and Health Benefits Book Summary : The objective of this book is to provide complete coursed content of functional foods related subjects in ICAR, CSIR and UGC institutions in Food Technology, Dairy Technology, Food & Nutrition, Post Harvest Technology, Agricultural and Food Process Engineering discipline. The book contains fourteen chapters on the topics such as Introduction to Functional Foods, Nutrition for all Ages, Food Fortification, Low Calorie Food, Sports Food, Herbs as Functional Foods, Prebiotics, Probiotics & Synbiotics, Functional Dairy Products, Role of Cereal in Health Promotion and Disease Prevention, Functional Components from Fruits & Vegetables, Functional Meat Products, Immunomodulatory Response of Fermented Dairy Products, Consumer Response towards Functional Foods. The content of the book will be helpful for B.Tech, M.Tech, M.Sc. & Ph.D. students of above mentioned disciplines. These topics will also be helpful for the students preparing for ICAR-ARS examination as these provide subjective information of the subject.

📒Genetically Modified Crops ✍ Keith T. Atherton

Genetically Modified Crops Book PDF
✏Book Title : Genetically Modified Crops
✏Author : Keith T. Atherton
✏Publisher : CRC Press
✏Release Date : 2002-09-12
✏Pages : 272
✏ISBN : 0203212355
✏Available Language : English, Spanish, And French

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✏Genetically Modified Crops Book Summary : Biotechnology has a significant impact on both medicine and agriculture. With the introduction of new products to the marketplace, the safety of those products is of paramount importance. New safety evaluation strategies are now employed to ensure that the consumer is adequately protected. This book describes those strategies and addresses some of

📒Dietary Fiber In Health Disease ✍ David Kritchevsky

Dietary Fiber In Health Disease Book PDF
✏Book Title : Dietary Fiber in Health Disease
✏Author : David Kritchevsky
✏Publisher :
✏Release Date : 1995-01-01
✏Pages : 486
✏ISBN : 0962440760
✏Available Language : English, Spanish, And French

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✏Dietary Fiber in Health Disease Book Summary : Health benefits: Historical aspects. Dietary fibewr in health and diseases.: the South African experience. the estructure of dietary fibre. fiber in foods. Fiber as energy in man. The physiological effects of dietary fiber. modulation of intestinal development by dietary fiber regimens. Effect of dietari fiber on alimentary lipemia. Dietary fiber and lipid absorption. The role of viscosity in the colesterol-lowering effect of dietary fiber. Fat/fiber, carbohydrate metabolism and diabetes. Dietary fiber and protein digestion and utilization. Fiber and cancer. Dietary fiber and colon cancer risk. The polyp prevention trial. ECP trial of fibre in precancerous lesion of the large bowel. Dietary fiber and digestive tract disorders. Dietary fiber and the pattern of energy intake. Effect of dietary fiber on intestinal microflora and health. Dietary fiber and mineral nutrition. Effects of lignans and other dietary estrogens. Phytic acid and other nutrients. Comparative aspects of animal models. propionate as a mediator of the effects of dietary fiber. In vitro methods that anticipate the colonic influence of dietary fibre. fiber and aspects of lipid and cholesterol metabolism. In vitro and in vivo models for predicting the effect of dietary fiber and starchy foods on carboydrate metabolism. Animal models of obesity. animal models of colon cancer.Summary report of dietary fiber analysis workshop. Fiber and the GI microflora. Dietary fiber and gastrointestinal function. Design of human studies to determine the effect of fiber on serum lipids in relation to blood lipids, fecal bulking, glycemic control or bodyweight. Short-chain fatty acids. Bile acids. Resistant starch. dietary fiber and body weight management. Food industry perspective. Future research in dietary fiber.

Anthocyanins In Health And Disease Book PDF
✏Book Title : Anthocyanins in Health and Disease
✏Author : Taylor C. Wallace
✏Publisher : CRC Press
✏Release Date : 2013-09-04
✏Pages : 368
✏ISBN : 9781439894767
✏Available Language : English, Spanish, And French

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✏Anthocyanins in Health and Disease Book Summary : Anthocyanins, polyphenolic compounds abundant in certain foods, are responsible for the orange-red to blue-violet hues evident in many fruits, vegetables, cereal grains, and flowers. Interest in these pigments has intensified due to their potential health-promoting properties as dietary antioxidants, as well as their use as natural dyes in a variet

Wheat And Rice In Disease Prevention And Health Book PDF
✏Book Title : Wheat and Rice in Disease Prevention and Health
✏Author : Ronald Ross Watson
✏Publisher : Academic Press
✏Release Date : 2014-01-22
✏Pages : 576
✏ISBN : 9780124046047
✏Available Language : English, Spanish, And French

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✏Wheat and Rice in Disease Prevention and Health Book Summary : Wheat and Rice in Disease Prevention and Health reviews the wide range of studies focusing on the health benefits and disease prevention associated with the consumption of wheat and rice, the two most widely consumed whole grains. This book provides researchers, clinicians, and students with a comprehensive, definitive, and up-to-date compendium on the diverse basic and translational aspects of whole grain consumption and its protective effects across human health and disease. It serves as both a resource for current researchers as well as a guide to assist those in related disciplines to enter the realm of whole grain and nutrition research. Overall, studies have shown that a decrease in the amount of whole grains in the modern diet is related to a corresponding increase in health problems that are attributed to this all-too-common dietary imbalance. The resulting health issues associated with an over-processed diet, which provides inadequate levels of nutrients from whole grains, may include obesity, diabetes, high blood lipids, chronic inflammatory states, and an excess of oxidative stress. Strength and endurance may also suffer as a result of these nutrient deficiencies, followed by declines in energy and immunity. Saves researchers and clinicians time in quickly accessing the latest details on a broad range of nutritional and epidemiological issues Provides a common language for nutritionists, nutrition researchers, epidemiologists, and dietitians to discuss how the action of wheat and rice protect against disease and modify human health Preclinical, clinical, and population studies help nutritionists, dieticians, and clinicians map out key areas for research and further clinical recommendations

📒Dietary Fibre A Component Of Food ✍ Thomas F. Schweizer

Dietary Fibre A Component Of Food Book PDF
✏Book Title : Dietary Fibre A Component of Food
✏Author : Thomas F. Schweizer
✏Publisher : Springer Science & Business Media
✏Release Date : 2013-03-07
✏Pages : 354
✏ISBN : 9781447119289
✏Available Language : English, Spanish, And French

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✏Dietary Fibre A Component of Food Book Summary : Dietary fibre is now recognized as a vital component of good daily nutrition, yet its properties and specific role in the digestive system are still being investigated. The involvement of government agencies, the food industry and health professionals - as well as public interest - make this global overview, Dietary Fibre - A Component of Food, an important contribution to the literature on the subject. The cooperation of experts from different research centers and their peer review of each other's papers enhance the value of the book, since it presents consolidated views and objective assessments on such key issues as fibre analysis and mineral bioavailability. The seventeen chapters are grouped into three sections. The background papers deal with biochemical and analytical characteristics: e.g. the physico-chemical properties of food polysaccharides and bacterial fermentation in the colon. The papers on physiological effects deal with the physiological function of dietary fibre throughout the gastrointestinal tract: its influence on protein, lipid and carbohydrate digestion and absorption and its role in bile acid metabolism and faecal bulking. The third section of papers focuses on the prevention and treatment of disease: gastrointestinal disorders, obesity, diabetes mellitus, and hyperlipidemias.

📒Resveratrol In Health And Disease ✍ Bharat B. Aggarwal

Resveratrol In Health And Disease Book PDF
✏Book Title : Resveratrol in Health and Disease
✏Author : Bharat B. Aggarwal
✏Publisher : CRC Press
✏Release Date : 2005-11-01
✏Pages : 712
✏ISBN : 9781420026474
✏Available Language : English, Spanish, And French

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✏Resveratrol in Health and Disease Book Summary : Practicing evidenced-based medicine some 25 centuries ago, Hippocrates proclaimed "Let food be thy medicine and medicine be thy food." This advice parallels the common American saying, "You are what you eat," and is supported by a National Institute of Health recommendation to consume as many as eight servings of fruits and vegetables daily to prev

📒Functional Food ✍ María Chávarri Hueda

Functional Food Book PDF
✏Book Title : Functional Food
✏Author : María Chávarri Hueda
✏Publisher : BoD – Books on Demand
✏Release Date : 2017-08-02
✏Pages : 318
✏ISBN : 9789535134398
✏Available Language : English, Spanish, And French

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✏Functional Food Book Summary : In recent years, the concern of society about how food influences the health status of people has increased. Consumers are increasingly aware that food can prevent the development of certain diseases, so in recent years, the food industry is developing new, healthier products taking into account aspects such as trans fats, lower caloric intake, less salt, etc. However, there are bioactive compounds that can improve the beneficial effect of these foods and go beyond the nutritional value. This book provides information on impact of bioactive ingredients (vitamins, antioxidants, compounds of the pulses, etc.) on nutrition through food, how functional foods can prevent disease, and tools to evaluate the effects of bioactive ingredients, functional foods, and diet.

Natural Antimicrobials In Food Safety And Quality Book PDF
✏Book Title : Natural Antimicrobials in Food Safety and Quality
✏Author : Mahendra Rai
✏Publisher : CABI
✏Release Date : 2011-02-01
✏Pages : 382
✏ISBN : 1845937821
✏Available Language : English, Spanish, And French

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✏Natural Antimicrobials in Food Safety and Quality Book Summary : The demands of producing high quality, safe (pathogen-free) food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms and foodborne pathogens and toxins. Discovery and development of new antimicrobials from natural sources for a wide range of application requires that knowledge of traditional sources for food antimicrobials is combined with the latest technologies in identification, characterization and application. This book explores some novel, natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials in food.

Nutraceutical Proteins And Peptides In Health And Disease Book PDF
✏Book Title : Nutraceutical Proteins and Peptides in Health and Disease
✏Author : Yoshinori Mine
✏Publisher : CRC Press
✏Release Date : 2005-09-29
✏Pages : 688
✏ISBN : 9781420028836
✏Available Language : English, Spanish, And French

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✏Nutraceutical Proteins and Peptides in Health and Disease Book Summary : Reports of the beneficial health effects of some peptides have begun to make their way into the scientific literature. Peptides can act as immunomodulators, and have been shown to have a positive influence on calcium absorption, and on regulation of serum cholesterol. A number of peptides may also possess antimicrobial properties that enhance the body's defense mechanisms, and others may produce inhibitory effects for angiotensin-I-converting enzyme (ACE), leading to novel treatments for blood pressure conditions, heart failure, and diabetes. Modern food biotechnology may also allow for the production of highly important products for those suffering life-altering food allergies. A compendium of cutting-edge information for research scientists and clinicians Nutraceutical Proteins and Peptides in Health and Disease is the first book that provides comprehensive discussions on bioactive proteins and peptides in the area of nutraceutical and functional foods. It looks at protein and peptide impact on the body's absorption, defense, regulating, and nervous systems, then delves into hypo-allergenic foods and modern approaches to nutraceutical research and production. With 32 chapters written by 63 scientists working at the frontier of this revolutionizing field, it includes state-of-the-art information on-- The cholesterol-lowering capabilities of proteins and peptides Opioid-like peptides The antibodies found in milk and egg yolks Enzymes derived from traditional Asian fermented foods found useful in novel thrombolytic therapy ACE-inhibitory peptides Enzymatic treatments used to create anti-allergenic food Recent developments in proteomics that are making certain processes economically feasible, including those employed in the binding of bioactive peptides Nutraceutical Proteins and Peptides in Health and Disease provides a compendium of cutting-edge information that can be put to direct use in research, therapy, and production. Biochemists, nutritional scientists, food scientists, and health professionals, as well as graduate students in these fields, will find this book highly useful.

The Beauty Chef Gut Guide Book PDF
✏Book Title : The Beauty Chef Gut Guide
✏Author : Carla Oates
✏Publisher : Hardie Grant Publishing
✏Release Date : 2019-05-03
✏Pages : 256
✏ISBN : 9781743586020
✏Available Language : English, Spanish, And French

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✏The Beauty Chef Gut Guide Book Summary :

The Beauty Chef Gut Guide is the practical companion to Carla Oates’ acclaimed book, The Beauty Chef. It is a compelling resource for people who want to better understand the science underpinning the link between gut and skin health. This 28-day program includes information on the importance of gut functionality, weekly meal plans for repairing and reprogramming your gut, and 60 recipes.

In addition to recipes and information about repairing your gut, it covers broader advice for wellbeing, from the importance of cleaning products to mindfulness and yoga. It is photographed and designed in the distinct style established by the The Beauty Chef cookbook.

Recipes - across breakfast, lunch and dinner - include: Baked salmon, tomato and fennel; Coconut Crepes; Chicken Sage and Buckwheat Risotto; Lemongrass Kaffir Lime Salmon Cakes; Panfried Cauliflower Gnocchi; Swedish Meatballs; and Tamarind Fish Curry; and Vanilla Cardamom Chia Puddings.

Industrialization Of Indigenous Fermented Foods Revised And Expanded Book PDF
✏Book Title : Industrialization of Indigenous Fermented Foods Revised and Expanded
✏Author : Keith Steinkraus
✏Publisher : CRC Press
✏Release Date : 2004-03-26
✏Pages : 600
✏ISBN : 0824747844
✏Available Language : English, Spanish, And French

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✏Industrialization of Indigenous Fermented Foods Revised and Expanded Book Summary : Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu. It serves as the only comprehensive review of indigenous fermented food manufacture from ancient production methods to industrialized processing technologies for clear understanding of the impact of fermented food products on the nutritional needs of communities around the world. Provides authoritative studies from more than 24 internationally recognized professionals on various processing and control technologies, biochemical and microbiological information, and manufacturing and production procedures form the United States, Indonesia, and Western Europe. About the Author Keith H. Steinkraus is a Professor Emeritus of Microbiology and Food Science at Cornwall University in Geneva and Ithaca, New York, USA. He is the author or editor of numerous professional publications including the Handbook of Indigenous Fermented Foods. He is a Fellow of the International Academy of Food Science and Technology, the Institute of Food Technologists, the American Academy of Microbiology, and the American Association for the Advancement of Science.

The Complete Idiot S Guide To Fermenting Foods Book PDF
✏Book Title : The Complete Idiot s Guide to Fermenting Foods
✏Author : Wardeh Harmon
✏Publisher : Penguin
✏Release Date : 2012-10-01
✏Pages : 320
✏ISBN : 9781101580219
✏Available Language : English, Spanish, And French

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✏The Complete Idiot s Guide to Fermenting Foods Book Summary : Make your own delicious cultured foods-safely and easily! The art of fermenting foods is an ages-old craft that is enjoying a resurgence as people are discovering not only the health benefits of live-culture foods, but the true pleasure of creating their own fermentations at home. From kombucha to kefir, and from sourdough to kimchi, research is proving that live-culture foods can help reduce high cholesterol, strengthen and support digestive and immune systems, and help fight and prevent chronic diseases. The Complete Idiot's Guide® to Fermenting Foods covers the amazing health benefits of fermented foods and the techniques for safely fermenting food at home. Here's what you'll find in The Complete Idiot's Guide to Fermenting Food: Over 100 unique and delicious recipes for ferments of all types, including beverages, cultured dairy, fermented grains, vegetable ferments, and much more, and each with detailed instructions Helpful insight on the tools and techniques you'll need to know to safely create nearly any type of fermented food Detailed guidance on how fermentation works, how to troubleshoot common fermentation issues, and how to grow your own starters

Functional Foods For Disease Prevention Book PDF
✏Book Title : Functional Foods for Disease Prevention
✏Author : Takayuki Shibamoto
✏Publisher : Amer Chemical Society
✏Release Date : 1998
✏Pages : 280
✏ISBN : UCLA:L0078489341
✏Available Language : English, Spanish, And French

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✏Functional Foods for Disease Prevention Book Summary : The second of two volumes on the role of functional foods in the prevention of various human diseases, this book focuses on the role medicinal plants, seafood, and processed food play in prevention. The book contains the latest scientific research and the impact of this research on policy and regulation of functional foods.

Dr Mercola S Total Health Program Book PDF
✏Book Title : Dr Mercola s Total Health Program
✏Author : Joseph Mercola
✏Publisher : Mercola.com
✏Release Date : 2005
✏Pages : 268
✏ISBN : 0970557469
✏Available Language : English, Spanish, And French

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✏Dr Mercola s Total Health Program Book Summary : Featuring world-renowned natural health physician Dr. Joseph Mercola's dietary program in part one and over 150 healthy and delicious new recipes in part two.Designed to help prevent disease, premature aging, optimize weight, increase energy, and love what you eat while doing so, Mercola's easy to follow program will help you avoid and eliminate the underlying causes of health and weight issues. Built entirely around a natural approach, including eating only the cleanest and healthiest forms of proteins, fats and carbs.Everything you need to know to:. Build your body's immune system to its peak levels to prevent diseases and common illnesses. Reach your optimal weight - while actually enjoying and being satisfied by eating - and remain at your optimal weight for life. Maximize your body's ability to restore the more youthful appearance you are meant to have while avoiding any premature aging. Boost your energy and mental clarity Help eliminate the underlying causes for those currently challenged by diseases and conditions such as diabetes, heart problems, chronic fatigue, allergies

Manufacturing Yogurt And Fermented Milks Book PDF
✏Book Title : Manufacturing Yogurt and Fermented Milks
✏Author : Ramesh C. Chandan
✏Publisher : John Wiley & Sons
✏Release Date : 2008-02-28
✏Pages : 364
✏ISBN : 9780470276532
✏Available Language : English, Spanish, And French

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✏Manufacturing Yogurt and Fermented Milks Book Summary :

📒Folate And Disease Prevention ✍ Great Britain: Scientific Advisory Committee on Nutrition

Folate And Disease Prevention Book PDF
✏Book Title : Folate and disease prevention
✏Author : Great Britain: Scientific Advisory Committee on Nutrition
✏Publisher : The Stationery Office
✏Release Date : 2006-12-12
✏Pages : 220
✏ISBN : 0112431119
✏Available Language : English, Spanish, And French

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✏Folate and disease prevention Book Summary : This review updates the report by the Committee on Medical Aspects of Food Policy (COMA) "Folic acid and the prevention of disease" (Report on health and social subjects no. 50, 2000, ISBN 0113223048). The Committee has weighed the evidence which shows significant benefits of folic acid fortification in reducing the risk of pregnancies affected by a neural tube defect (NTD) against the evidence of potential harm in fortification in relation to delaying diagnosis of vitamin B12 deficiency and increasing the progression of bowel cancer. It recommends mandatory fortification of flour with folic acid as the most effective way to increase folate intakes of women most at risk of NTD-affected pregnancies, provided voluntary fortification is controlled and advice is given about supplement use. Such a policy is judged to be of net benefit to the UK population as it would lead to a redistribution of folic acid intakes, improving the folate intake of low consumers while reducing the intakes of high consumers.