Search

Human organisms adapted to plant-based diets in hunter-gatherers times. Statistical studies show that people consuming plant products on a regular basis have lower risks of developing cancer and neurodegenerative diseases than people preferably eating starch and fat. The beneficial effects of plants are primarily associated with flavonoids, molecules present in fruits, vegetables, teas, and herbs, also known in traditional medicine for their antibacterial and anti-inflammatory effects. Flavonoids are able to bind metals and form complexes. The present book summarizes the scientific evidence collected over the past decade on the structure, chemistry, and biological function of the complexes of natural flavonoids with nine essential metals representing d-block elements of the periodic table. The role of each individual metal in the human body and the diseases affected by metal-flavonoid complexes are described. The materials collected in the book will be of interest to chemists, biologists, nutritionists, and medicinal scientists.

We regularly find ourselves in food environments that promote the consumption of high fat and sugary foods rather than encouraging us to eat more fruit and vegetables. However, because of increased media attention, people are becoming more interested in alternative approaches to improving the many food-related decisions we make daily. Transforming Food Environments features evidence from several disciplines exploring initiatives that have improved food environments and discusses the importance of achieving success in equitable and sustainable ways. The book presents information on diverse food environments followed by methods that help readers become aware of the design of interventions and food policies. It covers food environments in schools, workplaces, and community centres as well as fast food establishments and food marketing. The book presents methods to help encourage better food choices and purchase of healthier foods. It explores persuasion tactics used by health professionals such as changing availability and/or price, using nudging techniques, and food labelling. Led by Editor Charlotte Evans, Associate Professor of Nutritional Epidemiology and Public Health Nutrition at the University of Leeds; and written by an international range of authors from countries including the US, Canada, Australia, New Zealand, Japan and the United Kingdom, this multidisciplinary book appeals to students, researchers, public health professionals and policy makers. It also raises awareness and provides a comprehensive treatment of the importance of our environments on food choice.

Yogurt is one of the most widely consumed food products that is present in the diet of humans of all ages due to its specific inherent flavor and the wide range of health benefits attributed to its consumption. In this compilation, the authors offer a tailor-made concept for the development of biofortified yogurts with the inclusion of probiotics, prebiotics or synbiotics with preserved or improved organoleptic profiles and extended shelf life, for different consumer groups with specific nutritional needs. An overview of the sources and materials for chemical contaminants from farm-to-fork is provided, as well as analysis methods of these contaminants in yogurt. The presence of chemical contaminants is particularly important in terms of food safety and quality and it may be a public health concern for consumers. The concluding study aims to highlight the role of consumer in the market of yogurts and evaluate their reactions, preferences and attitudes towards yogurts using a longitudinal observational study performed with a non-probabilistic sample of 289 participants.

This novel and informative book discusses the various aspects of seafood quality. The book is divided into 7 broad sections, each tackling a different aspect. The first section covers the general aspects relevant to the nutritional quality of the fish and the various extraction protocols for macro-/ micro-nutrients. The second section provides insights into handling and the principles of thermal and non-thermal processing techniques for commercially important fishery products. The quality standards and safety concerns in the seafood industry and consumption are discussed in this section. The freshness indices of the processed products including biochemical, microbiological and toxicological characteristics are also included. The third section discusses the physico-chemical characteristics and quality parameters of potable water/ ice. The fourth section includes the quality assessment of various toxicants related to seafood products. The fifth section deals with the specific aspects such as principle, instrument and procedures of conventional and novel analytical instruments relevant to the seafood industry. The sixth section deals with the seafood waste management including solid and liquid seafood wastes. Presently, there is a great awareness regarding environmental sustainable processing/ preservation techniques. The final chapter discusses the bioactive compounds from under-utilized marine sources showing pharmaceutical/ nutraceutical applications.

The Gale Encyclopedia of Diets, 3rd edition will present detailed but easy-to-read information on 325 topics on diet and nutrition, including special diets, popular diets, dietary concerns, nutrition basics, and health-related concerns. Topics will be organized around the development and history of a diet, its basic principles, any key figures that influenced the practice, and any public and regulatory concerns associated with the diet. Information will be provided across all age groups, from infants to the elderly.

To achieve and maintain optimal health, it is essential that the vitamins in foods are present in sufficient quantity and are in a form that the body can assimilate. Vitamins inFoods: Analysis, Bioavailability, and Stability presents the latest information about vitamins and their analysis, bioavailability, and stability in foods.

Meeting industry demand for an authoritative, dependable resource, Vitamin E: Food Chemistry, Composition, and Analysis provides insight into the vast body of scientific knowledge available on vitamin E related to food science and technology. Coverage of these topics is intertwined with coverage of the food delivery system, basic nutrition,