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This volume provides a comprehensive introduction to methods and procedures related to the preparation, characterization, and main result interpretations of methods used for studying molecular interactions in Food Science. Chapters detail spectroscopic methods and non-spectroscopic methods used to assess the molecular interactions between food constituents. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems. Authoritative and cutting-edge, Characterization of Molecular Interactions aims to give to the reader sufficient guidance into the different principles and methods.

'Food and Industry 5.0: Transforming the Food System for a Sustainable Future'offers a groundbreaking exploration of cutting-edge technologies reshaping the global food landscape. This comprehensive volume delves into innovations driving the fifth industrial revolution in food production and distribution. The book examines nanotechnology and biosensor applications in food processing and safety, analyzing their potential to revolutionize quality monitoring, extend shelf life, and enhance traceability. It unveils the transformative power of artificial intelligence and machine learning across the food value chain, from plant disease detection to sustainable poultry production. Significant attention is given to the integration of Internet of Things (IoT) and digital twin technology in agriculture and food supply chains, offering insights into real-time monitoring, predictive maintenance, and optimization techniques. The text explores robotics in food manufacturing, emphasizing advancements in efficiency, waste reduction, and safety. Crucial methodologies for quantifying and analyzing complex agricultural data are addressed, presenting both regression and classification approaches in precision agriculture. Sustainability is a key focus, with chapters examining nano-fertilizers, soil amendments, and AI-integrated crop systems designed to advance UN Sustainable Development Goals. Blockchain technology's role in enhancing food traceability and safety is investigated, complete with real-world case studies. The book addresses the complex regulatory landscape surrounding Industry 5.0 technologies, including waste management in hospitality and ethical considerations of AI deployment. Concluding chapters offer forward-looking analyses of emerging trends in dairy, diet, and hospitality subsectors. This meticulously researched volume employs a wide array of methodologies, from experimental studies to economic modeling and qualitative research.'Food and Industry 5.0'is an indispensable resource for food scientists, agricultural researchers, computer scientists, policymakers, and industry professionals. By bridging multiple disciplines, it provides a scientifically rigorous, data-driven roadmap for creating a more sustainable, efficient, and ethical global food system.

This book provides a comprehensive overview of the physical properties of foods and the cutting-edge technologies employed to measure them. Delving into key topics such as optical, thermal, acoustic, rheological, and textural properties, it provides a detailed examination of principles, measurement methods, and applications in food quality evaluation. While it discusses advanced technologies such as near-infrared spectroscopy, computer vision, spectral imaging, acoustic resonance analysis, electronic noses/tongues/eyes, and multi-sensor data fusion in detail, the book also introduces intelligent equipment design and real-time quality monitoring systems for the food industry, including emerging technologies like 4D printing and terahertz technology. The book also addresses critical questions about the application of these technologies in real-world scenarios, making it a must-read for those seeking to understand and apply the latest advancements in food science. This book is an invaluable resource for undergraduate and graduate students, researchers, and professionals in food science and engineering. It helps readers understand the principles of various non-destructive food quality measurement techniques and applies them to in-situ evaluation and in-field monitoring. It also serves as both a textbook and a reference guide, enabling readers to understand and apply advanced measurement and processing techniques for in-situ evaluation and in-field monitoring. By providing a thorough understanding of the principles and applications of food physical properties, this book ensures that its audience remains at the forefront of technological advancements in the field. The book contains several chapters originally written in the Chinese language. The translation was done with the help of artificial intelligence. A subsequent human revision was done primarily in terms of content.

Increased consumer awareness of the health benefits of foods has led food manufacturers to increasingly focus on the functional ingredients. The functional components found in pumpkin enhance immunity and provide a litany of health benefits for the consumer. Pumpkin is high in proteins, beneficial seed oils and antioxidant properties. Many different types of foods can be developed from pumpkin seed as well. To date there has been no reference work that documents the up-to-date knowledge regarding pumpkin seed its production, structure, health benefits and utilization to develop food products, plus the health benefits, bioavailability and accessibility. Pumpkin Seed: Newer Perspectives addresses the most recent advances and future prospects in pumpkin seed chemistry and valorization of pumpkin byproducts. The text provides researchers with a thorough understanding of new product development, use of protein in food supplementation, packaging films and many other uses. Different extraction techniques, phytochemical composition and applications in food and nutraceuticals are studied in full. Chapters deliver up-to-date information regarding the trends for the development of functional foods through pumpkin byproducts utilizing novel methods and updated technology, serving as a multidisciplinary source for researchers in food science and technology and biotechnology.

This volume provides an overview of the existing predictive microbiology software tools, describing the main characteristics of use and application. Chapters will guide readers through tool features and functionalities, and specific case studies. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems. Authoritative and cutting-edge, Basic Protocols in Predictive Microbiology Softwares aims to ensure successful results in the further study of this vital field.

This book aims to bring the focus on biological viewpoint and alternatives for producing the baked goods, as the confectionary is a major market segment comprising of the sugar and baked products. The bakery products include major segments including cereals, bread, chocolates, cookies, and other confectionary items. This book provides the data regarding the market of baked goods, as it is forecasted to increase at growth rate of 5.8% (CAGR) and it's expected to reach around its growth around (7%) by 2025 (Fortune insights 2022). The book also classifies amongst the major consumers worldwide, Asia pacific contributes around 43%, western Europe contributes around 22% while Africa continent represents as smallest group of consumers for baked confectionary consumers. The book provides information regarding health concerns as baked goods are liked by population of all ages. As per the data mentioned above the bakery goods are consumed heavily without clear insights about its health concerns. Majority of baked goods are made up of all-purpose flour having serious risk concerns/impact on health and higher consumption of bakery goods can increase sugar, cholesterol level and can also cause further problem in liver or heart functions. Although, gluten free, multigrain baked confectionaries are now a day's available in the market but the still the better understanding of the bio-based products is need of current time. The biological viewpoint especially for the bakery goods can serve as initial point for better handling baked goods in context of upbringing of healthy society. The book targets students and researchers interested in interdisciplinary research and devising novel biological applications with special focus on bakery products.

This book examines nutraceuticals derived from plant, animal, or microbial sources, and presenting significant opportunities for food scientists and industry professionals to develop innovative foods or food components that address future human wellness and well-being requirements. These nutraceuticals can be specifically identified as antioxidants, dietary fiber, prebiotics, polyunsaturated fatty acids, probiotics, vitamins, polyphenols, and spices. The book also intends to consolidate current research and reviews on bioactive components inherent in traditional foods, highlighting their nutraceutical significance for promoting a healthy lifestyle. Moreover, it elaborates on the potential therapeutic applications of food bioactives as next-generation nutraceuticals sourced from novel origins. Emphasis is placed on various aspects of food bioactive compounds, exploring their prospective roles in the formulation of nutraceuticals aimed at enhancing human health and wellness, while also evaluating their potential in the management and prevention of metabolic disorders. Furthermore, the volume acknowledges the clinical implications of nutraceuticals, including their prospective applications within the food and pharmaceutical industries.

This book presents the knowledge on the sea buckthorn chemistry and nutrition, including the identification, analysis and application of bioactive chemical components of sea buckthorn, the functional characteristics of sea buckthorn, and the commercial products from Sea buckthorn. The authors provide a detailed description of the sea buckthorn bioactive components as well as their role during processing and as a nutrition or function supplement. Particularly, a novel application of sea buckthorn protein, flavonoids, phenolics, polysaccharides, and the next generation of healthy sea buckthorn products is summarized. This book provides the most recent information and state-of-the-art technology. It is useful for students, researchers, and technologists working in the area of food, nutrition, engineering, and others who are interested in sea buckthorn.

Aquaculture is the farming of aquatic organisms such as fish, crustaceans, mollusks and aquatic plants. It is a rapidly growing industry that plays a significant role in providing food security, improving nutrition and promoting sustainability. Food security is a major global concern, with millions of people around the world suffering from malnutrition and hunger. Food security, nutrition and sustainability are global challenges that need urgent attention to achieve a better and more sustainable future. Aquaculture technologies can help to address this problem by increasing the availability and accessibility of fish and other aquatic foods, providing a source of protein-rich food, improving nutrition, enhancing sustainability, generating income and improving food safety. In addition, aquaculture technologies play an important role in promoting nutrition. Fish and other aquatic foods are a good source of essential nutrients that are important for human health, including omega-3 fatty acids, vitamin D and minerals like iron and zinc. By increasing access to these foods, aquaculture can help to improve nutrition and reduce the incidence of diet-related diseases. Fish and shellfish are rich in omega-3 fatty acids, which have been linked to improved heart health, brain function and other health benefits. By incorporating fish and shellfish into their diets, people can improve their overall nutritional intake and reduce the risk of chronic diseases. Food Security, Nutrition and Sustainability Through Aquaculture Technologies shines a light on how aquaculture technologies contribute to sustainability by providing a more efficient and environmentally friendly way of producing food. Compared to traditional fishing practices, aquaculture can reduce pressure on wild fish populations and minimize the negative impact of fishing on marine ecosystems. Additionally, advances in aquaculture technology have led to the development of more sustainable and efficient production systems, including recirculating aquaculture systems and integrated multi-trophic aquaculture. As the global population continues to grow, demand for protein-rich foods like fish is increasing. Aquaculture provides a sustainable way to meet this demand, as it can produce more protein per unit of feed than traditional livestock farming. This book discusses aquaculture practiced in areas where traditional agriculture is not feasible, such as regions that are unsuitable for crop production. In addition to providing a source of protein, aquaculture can also improve nutrition. Aquaculture can be practiced in a sustainable manner, with minimal impact on the environment. Unlike traditional fishing, which can deplete wild fish populations and damage marine ecosystems, aquaculture allows for the controlled cultivation of fish and other aquatic organisms. Properly managed aquaculture operations can also minimize waste and pollution and caneven contribute to ecosystem restoration by providing habitat for marine species. This book includes chapters on various aspects of aquaculture technologies that address a range of important global challenges including food security, nutrition and sustainability and are likely to play an increasingly important role in meeting the world's growing demand for food.

Functional food technology aims to boost consumer well-being by providing health benefits beyond that of fundamental nutrition. Meat and meat products have numerous disease-preventing and health-promoting benefits. However, the meat industry has faced many new challenges since the World Health Organization (WHO) studies suggesting that small increases in the risk of several cancers may be associated with high consumption of processed meat. In addition, consumers often associate meat with a negative health image. This negative image of meat is mainly due to fat content such as saturated fatty acids and cholesterol and process induced toxicants like N-nitroso compounds and polycyclic aromatic hydrocarbons (PAHs) and the alliance of these with chronic diseases. In this context, the functional food concept applied to meat processing has gained importance, especially by reduction/replacement of fat, sodium, nitrites, reduction of process induced toxicants and addition of beneficial components such as probiotics and bioactive compounds. Hand Book of Processed Functional Meat Products provides meat industry professionals with a step-by-step guide to post-mortem muscle chemistry, functional and cultured meat products-design and development, bioactive compounds, reduction of carcinogenic compounds, application of enzymes and nanotechnology, innovation in sensory assessment, authentication and marketing, 3D printing in the development of meat based products and regulatory and consumer challenges in functional meat products. This book differs from other publications on functional meat product processing in that it offers comprehensive coverage and in-depth discussion of the most recent scientific and technological applications in functional meat products. Many meat science and technology books available on the market describe meat chemistry, properties and basic science with only a rudimentary understanding of meat processing, functional meat products development and applications. Therefore, this work will be helpful for food industry professionals, policy makers, researchers, students, teachers and nutritionists and dieticians for a complete and up-to-date overview of functional meats processing and quality evaluation.

This volume illustrates advanced methods on proteomic procedures in food science and nutrition. Chapters offer a comprehensive view of food proteomics applications, detailing modern instruments and methods of proteomics, impact of protein composition on our current understanding of availability of and micronutrients, and principles and practices of hurdle and green food proteomios. Written in the format of the Methods and Protocols in Food Science (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols, and contain notes on how to avoid or solve typical problems. Authoritative and cutting-edge, Proteomics Applied to Foods aims to provide enables students and researchers in food science and nutrition the latest tools to advance their research and open up new areas of food and nutrition investigation.

​Coconut is an important economic crop widely cultivated in island and coastal ecosystems in the tropical and sub-tropical regions of the world. Emerging trends in biochemical characterization have highlighted the nutraceutical and nutritional importance of coconut and its products. However, the short shelf life of these products seriously restricts their market potential. Coconut beverages such as coconut water, inflorescence sap and coconut milk have numerous health promoting nutrients, although the highly perishable nature of coconut beverages and products causes significant post-harvest losses. Conventional thermal technologies implemented by the coconut processing industry affect the heat sensitive nutrients and create a negative impact on the color and flavor profiles of the products. Producers have been looking for an efficient alternative to thermal technologies, although most of the emerging non-thermal technologies such as cold plasma, ozone, pulsed light, UV-light, pulsed electric field and high-pressure processing are in lab scale. It is important to understand the practical application of these technologies at industry scale. Also, it is important to analyze the influence and application of these emerging technologies on the quality profile, safety and shelf-life extension of the products. The adulteration rate in coconut products has been increasing along with their prices, making it vital to understand the application of non-destructive tools for authentication. Preservation and Authentication of Coconut Products: Recent Trends and Prospects offers comprehensive coverage on the application of emerging technologies in coconut and coconut-based products. Present industrial technologies for coconut products and their impact on quality are covered in full, including technologies for each specific product and their challenges and prospects. Non-destructive tools and applications for the quantification of bioactive components and authentication are also explored. This book serves as a one-stop reference for researchers, food technologists, food industry specialists and nutritionists looking to understand the implications of emerging food processing technologies on the quality of coconut products.

This book presents the latest information on the biomolecules derived from the coconut and their prominent roles in human well-being. The various parts of the coconut (fruit, kernel, nut water, floral sap, etc.) are packed with a wide range of nutrients, namely health-promoting lauric acid and wellness-providing phenolics, flavonoids and antioxidant-rich molecules. Incisive perspectives on various primary and secondary products of the coconut namely coconut kernel, milk, coconut water, coconut oil and virgin coconut oil, coconut inflorescence sap (neera), coconut blossom sugar and its diverse food products form the core of this collection. The potential of the coconut as a powerhouse of the repertoire of nutraceutical products and its implications for human nutrition are also discussed. Finally, a chapter discusses the global trade potential of coconut and coconut products in the wake of their ever-increasing global demand. The authors are experts who have contributed to the field of nutritional profiling of coconut. This volume will serve as a reference for researchers in the fields of plant and human nutrition interface, palm-based food products, and students who wish to learn about palm nutrition and its impact on human well-being.

This volume provides food researchers with advanced destructive and non-destructive techniques for measuring the chemical composition, functional bioactivities physicochemical changes, and explaining the functional mechanisms for facilitating the tracking of the functional molecules during the different industrial processes. Chapters guide readers through sample preparation emerging extraction technologies protocols analytical methodologies for phytochemicals profiling, multi way models in food data analysis, and the integration of omics for biochemical analyses understanding. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems. Authoritative and cutting-edge, Plant Chemical Compositions and Bioactivities aims to ensure successful results in the further study of this vital field.

Beer has been one of the staples in alcohol consumption since the earliest civilizations. In the present day, beer is more popular than ever and shows no signs of decreasing in production volume and revenue generation. Some of the most popular craft beer types utilize fruit raw materials in their production, including wheat beers, porters, high gravity beers, stouts and Lambics. There have been multiple sources published over the decades focusing on beer brewing and brewing science, many of which do cover fruit fortifications and craft beer production. Due to the increasing popularity of fruit-fortified craft beers, an updated singular source is needed focusing on the use of fruit raw materials in the brewing process for various types of craft beer. Fruit Fortification of Craft Beer extensively outlines the use of fruits in the brewing and malting processes for all types of popular craft beers, outlining the latest technological and processing advances. Various fruit material additives are covered as are their specific uses in the brewing process, their characteristics and processing methods. The main types of craft beers which utilize fruit additives are covered including their chemical profiles and nutritional aspects. A major aspect of this book is the linking of the past and the future, examining how fruit has been used in beer fortification since ancient times and how the technologies and processing methods have advanced with the increasing popularity of locally-brewed craft beers. In focusing on these advances, this work brings fruit fortification in craft beers up to the present, providing an in-depth source for researchers and brewers.

This book highlights the science underlying honey, which is central to an understanding of conventional medicine or ingredients of food used mostly in all societies and it is attracting increasing interest among food scientists and professionals worldwide. Honey, wax, propolis and royal jelly also have significant roles in various nutraceutical and pharmaceutical products and this book provides collective information and practical approaches regarding all characteristic features of honey and its applications as functional food and medicines. Not only does this book explain the comprehensive knowledge of honey and its medicinal properties based on current researched evidence, it also explores the contribution of honey in the food science and medicine industry as a significant part of nutraceuticals and functional food research. Written by leading scientists in the field, the book will be a valuable resource for students and researchers in the fields of food chemistry, nutritional science, taste physiology, and neuroscience, as well as for professionals in the food industry.

Starch nanomaterials can be classified as nanocrystals, nanoparticles, nanofibers, nanomicelles and nanovesicles which are produced by both'top-down'and'bottom-up'approaches. Starch nanomaterials feature advanced structures with different physicochemical properties than those found in native starches. In the food industry, starch nanomaterials can be used to reduce spoilage and oxidation in food products or as shell wall materials for encapsulating hydrophilic and hydrophobic compounds, as well as to improve physicochemical properties in foods and food packaging.Starch Nanomaterials and Food Applications presents an exhaustive analysis of the most recent advances in the production of starch nanomaterials and their use in food applications. This text brings together recent advances in the production and food applications of starch nanomaterials. All of the main starches will be covered, including nanocrystals, nanoparticles, nanofibers, nanovesicles,nanomicelles. The food applications of starch nanomaterials are covered in full, including adsorptive and encapsulating materials, emulsifiers and texturizingmaterials and functional food and packaging ingredients. A further section focuses on the human and environmental impacts of starch nanomaterials.

This book overviews honey and herbs that profoundly affect human metabolism when mixed in a balanced ratio. It covers various aspects of honey added to herbs and provides collective information and practical approaches regarding herbal honey and its applications as functional food and medicine. Honey has miraculous properties like anti-bacterial, anti-fungal, free radical scavenging, and anti-carcinogenic, so honey has tremendous therapeutic importance. Infusion of extract from various medicinal herbs in honey further modulates its therapeutic potential. This book provides all the information about the essentials of herbs-infused honey and its efficiency in fighting against pathogenic bacteria. It presents the significance and benefits of honey infused with herbs that may promote/boost immunity to fight contagious or non-contagious diseases. Not only does this book explain the comprehensive knowledge of herbal honey and its medicinal properties based on current researched evidence, but it also explores the contribution of herbal honey in the food science and medicine industry as a significant part of nutraceuticals and functional food research. By providing knowledge about the formulation of traditionally used herbs in combination with honey, scientific knowledge can be supplied and made available to the common public which shall probably be a real contribution to society.

This book provides a comprehensive overview of current scientific research on citrus juice and by-product technologies. It covers various aspects of citrus and its processing, encompassing biochemistry, advanced juice processing technology, and health considerations. The book also delves into testing methodologies for various chemicals, phytochemicals, and bitter compounds. Furthermore, it presents innovative and efficient methods for the detection, quantification, and removal of bitter chemicals to enhance the commercial appeal of bitter cultivars. A special emphasis is placed on non-thermal processing, exploring the multifaceted aspects of citrus juice processing, including by-products. In addition, the book addresses the safety aspects of processed juice and related products, a topic often overlooked in other works. It particularly highlights the packaging requirements for juice and related goods. This book is tailored for researchers, students, and professionals in the food processing industry.

This book includes the impact, compression, vibration studies, and destructive and nondestructive techniques for bruise measurement. It is essential to detect bruises in the early stages of their formation and conduct a quantitative analysis of the degree of bruising, to ensure the accurate grading of bruised fruits and vegetables and reduce unnecessary economic losses. Bruise damage occurring between the point of harvest and consumption contributes the most to the decrease in fruit quality, reducing the market value and ultimately leading to significant reductions in potential revenue. SDG 12.3 aims to “by 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses.” This book presents recent technological developments in bruise measurement, detection, and analysis of fresh horticultural produce. Given the rising demand for rapid and accurate methods of quality measurement in the horticultural produce industry, this book covers destructive and nondestructive techniques for bruise measurement. Selected applications of different nondestructive methods for various fresh produce commodities are also included. This book will interest graduate and undergraduate students, researchers, academics and engineers working in different aspects of the mechanical damage affected by postharvest handling practices, professionals working in the governments, and other authorities related to fresh horticultural produce quality, regulations, and safety.

This volume details state-of- the art methods on sustainable food extractions. Chapters guide readers on traditional and novel extraction techniques, as well as exploring diverse sources of bioactive compounds. Additionally, chapters provide a holistic view of the field, catering to the needs of researchers, industry professionals, and students who are interested in this rapidly evolving area. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Bioactive Extraction and Application in Food and Nutraceutical Industries aims to be a foundation for future studies and to be a source of inspiration for new investigations in the field.

Carotenoids are one of the most important groups of bioactive compounds in nature. They have been used in the food, cosmetic and pharmaceutical industries due to their wide range of chemical and biological properties. Currently, industrial use of carotenoids comes from chemical synthesis, but greener and biotechnological engineering approaches for carotenoid production are coming into focus. The public has also become aware of the therapeutic and health benefits of carotenoids, making them an increasingly popular with consumers. Carotenoids: Trends and Advances focuses on recent advances in biosynthesis of carotenoids in foods, plants, microorganisms and insects as well as health benefits and therapeutic uses. Advanced production techniques and technologies are focused on, including biotechnological engineering approaches and agricultural methods. Recent approaches for the bioaccessibility and bioavailability of carotenoids are covered infull. The preservation of the bioactivity of carotenoids through encapsulation and biofortification is a major focus, with extensive coverage of green processes. The text provides a comprehensive update for researchers across a wide range of relevant industries interested in the most current advances in carotenoids.

Progress in understanding the association between the health benefits of foods, prevention of diseases and immunity enhancers has led researchers to focus on functional components of foods. Considerable evidence from epidemiological, clinical and laboratory studies have shown numerous functional components in foods which may enhance immunity and help in preventing various lifestyle diseases. This book specifically documents the therapeutic roles of functional foods and their ingredients and explains their bioavailability and accessibility. Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward addresses recent advances and future prospects of health benefits in different functional foods. It also provides a thorough understanding of the bioavailability of fortificants, their mechanisms of action, extraction techniques, effects of processing, nutraceutical and nanomaterial development and legislation. The book also delivers up-to-date information regarding the techniques of fortification, their bio-accessibility and trends along with the application of nanotechnology for the development of functional foods. This text serves as a multidisciplinary source appropriate for researchers from food science and technology, biotechnology, pharmaceutical and allied sciences, Provides recent advances in extraction of phytochemicalsExplores the role of Nutraceuticals as immunity boosters and in combatting lifestyle diseases

This volume details the newest breakthroughs that are changing how researchers think about fortified foods. Chapters guide readers through nanoemulsions, liposome encapsulation, cutting-edge extrusion processes, and genetic tweaks. Subsequent chapters investigate liposome encapsulation to deliver vitamins, iron biofortification in meat products, and enzymatic hydrolysis to enhance protein in dairy alternatives. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems. Authoritative and cutting-edge, Fortified Foods aims to highlight the scientific basis that backs each strategy, while also tackling the real-world hurdles of large-scale implementation.

This text provides advanced and comprehensive information related to food additives based on bio-sources. A thorough overview of the many groups of microorganisms used as food additives is presented, as well as all of their main characteristics. The chapters give a step-by-step description of bio based food additives, including substances that are employed commercially by manufacturers as enzymes, antioxidants, stabilizers, emulsifiers, organic acids, colorants, sweeteners, and flavorings. Additionally, each chapter places a focus on the usage of probiotics and enzymes as examples of microbes used as medicinal agents. In its examination of the food additive lists for food products for the manufacture of nourishing and safe food, Application of Bio-Additives for the Food Industry offers a thorough, updated overview of food bio-additives that can be utilized by food scientists, nutritionists, microbiologists and more.

This second volume, details circular economy, innovative materials and techniques, and Omics'techniques to understand the mechanisms and pathways explaining the encapsulation and delivery of the defined nuclei. Chapters will provide sufficient guidance into encapsulation techniques and into the basic understanding of what is needed in terms of tools, materials and supplies to implement innovative approaches in Food Science and Technology. Written in the format of the Methods and Protocols in Food Science (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems. Authoritative and cutting-edge, Basic Protocols in Encapsulation of Food Ingredients, Second Edition aims to provide well-established protocols and procedures largely used by both academics and industrials.

Recent advances in the industrial application and industrial development of seaweeds are important in addressing the world's growing needs for healthy nutrients. Seaweeds are a potentially sustainable feedstock for future food and feed, green chemicals, and fuels. For seaweed biorefinery, the fractionation of the biomass to co-produce multiple products is crucial in the efficient valorization of the aquatic biomass. Widespread use of seaweed is still limited by a number of factors including harvesting access, seasonality and geographical location of algae, toxicological aspects, as well as the availability of scalable production methods. A good example is protein isolation from algae, since current processes of algal protein isolation are time-consuming and economically unviable. Seaweeds and Seaweed-Derived Compounds offers a comprehensive overview of sustainable seaweeds for the recovery of low-cost dietary nutrients from algae and alga-based biomass and their validation to meet market the requirements of consumers and industry in different sectors. With chapters focusing on seaweeds as foods, pharmaceuticals and cosmetic and dermatological applications, this text provides multidisciplinary knowledge of this sustainable biomass presented with a mix of academic and industrial perspectives.

Dry fish is an excellent and cheap source of protein and fat in both developed and developing nations, especially for vulnerable populations. Its nutritional value, cultural importance, and economic relevance make it an integral part of diets and food systems worldwide. The diverse culinary applications and international trade of dry fish further highlight its relevance and appeal on a global scale. It offers distinct taste and flavors, adding diversity to global cuisines and enhancing culinary experiences. It is used in various recipes, from stews and curries to snacks and condiments and is highly valued for its long shelf life and nutritional benefits. Consumption of dry fish not only improves nutrition but also has far-reaching impacts on the economy, society and cultural practices. It meets the dietary requirements of marginalized communities and contributes to food security. In coastal regions, salted and sun-dried fish are widely consumed, reflecting the importance of this preservation method. Dry fish plays a crucial role in nutritional security, particularly in coastal areas, where it holds immense importance for the economy, society, and culture. Dry fish also serves as a valuable commodity in international markets, fostering cross-cultural exchanges and contributing to trade flows. Furthermore, dry fish has gained popularity in various global cuisines. Countries like Portugal, Spain, Thailand and several African nations have their own versions of dried or salted fish dishes, reflecting the diverse culinary traditions and preferences around the world. Dry Fish: A Global Perspective on Nutritional Security and Economic Sustainability offers a global perspective on the sustainability of dry fish production and its environmental implications. It explores traditional and advanced drying methods, their impact on fish stocks and potential strategies for sustainable practices. The text discusses the challenges and opportunitiesin the industry, such as market trends, consumer preferences and technological advancements. The book combines scientific research, case studies and expert insights to provide a comprehensive overview of the topic. It serves as a valuable resource for researchers, policymakers and professionals in the fields of nutrition, food security, fisheries and economic development. By highlighting the importance of dry fish as a global resource, the book aims to foster discussions and actions that promote the sustainable utilization of this valuable food source for the benefit of present and future generations.

Oxidative stress plays a prominent role in the development of numerous human diseases associated with animal-based protein, high-carbohydrate diets and excessive fat consumption. Obesity represents the main risk factor for chronic diseases such as cardiovascular disease, cancer, and type 2 diabetes. Extensive research highlights the detrimental impacts of diets high in saturated fat and refined carbohydrates. Type 2 diabetes, cardiovascular disease and obesity are attributed to the sedentary lifestyles, overconsumption of foods high in saturated fats and carbohydrates, and the saturation of nutrient storage. Indeed, the effects of oxidative stress are associated with the absolute quantity and the type of macronutrients; both of these aspects contribute to oxidative stress and may favor the development of obesity-associated diseases and obesity. Nonetheless, the underlying mechanisms of nutritionally mediated oxidative stress are complex and poorly understood. The literature reported on nutritionally mediated oxidative stress and the role of diets in oxidative stress-induced diseases has not well been compiled in a singular source. “Nutrients and Oxidative Stress: Biochemistry Aspects and Pharmacological Insights” explores how dietary choices dampen or exacerbate inflammation and oxidative stress. The implications of oxidative stress in glucose metabolism and adipocyte and obesity-associated non-communicable diseases are also discussed in this brief. Several issues linked to nutritionally mediated oxidative stress, including high carbohydrates, high animal-based proteins, and excessive consumption of fats and oxidative stress, and molecular mechanisms of oxidative stress-induced diseases are covered. The role of diets in oxidative stress-induced diseases is also discussed. By summarizing all the literature in one place, this work provides a cohesive representation of the information and practical reference on the underlying mechanisms of nutritionally mediated oxidative stress involved in the prevention of chronic diseases. The work provides a better understanding of the nutritionally mediated oxidative stress and the molecular mechanisms of oxidative stress in the development of chronic diseases and obesity.

The proper use of statistical methods is essential in food processing and biotechnology, and very few publications have focused on the practical application of these methods. This book utilizes case studies to explain the corresponding basics with a focus on understanding how and when to use the appropriate statistical methods. The text is structured according to practical applications, starting from data collection and data treatment, moving to product development, process control and analytical methods. Practical Examples of Using Statistics in Food and Biotechnology begins with a detailed introduction to statistics and their use in food processing. The first main section focuses on statistics for data collection and treatment featuring scales of measurement, sampling and summarizing and presenting data. Another section looks at statistics for food product and process development, examining mixture experiments for different food groups from meat and fish to vegetables, juices, rice and olive oils. Further sections focus on statistical process control, statistics for sensory science and a wide range of analytical methods including LC-MS/MS and other cutting edge methods. In providing practical, hands-on information on the use of statistics in food processing, this work will be of major importance for food professionals, industry staff and researchers in food and biotechnology..

This brief provides a comprehensive overview of nanocarriers used for nanoencapsulation of bioactive compounds. It includes the basis of encapsulation mechanism, encapsulation efficiency, controlled release, target delivery, and its application in food, nutraceuticals, pharmaceuticals and cosmeceuticals.

Pollen is made up of many chemical constituents such as proteins, sugars, lipids, minerals and phytochemicals. These components make pollen products an excellent source of nutrients and antioxidants for consumers. However, mycotoxigenic fungi are also common in pollen, creating contamination from generated mycotoxins. With adequate monitoring, sampling, processing and storage of pollen the development of mycotoxins can be significantly prevented. Since pollen grain has strong membranes which can limit the bioavailability of some nutrients and phytochemicals, novel methods and pretreatments are required with special emphasis on microbiological pretreatment methodologies. Pollen Chemistry & Biotechnology summarizes current knowledge of the chemical composition of pollen, its importance as a functional food ingredient and its health promoting properties. As Introduction part a short elaborate about botanical characteristics and data, including morphology and anatomy of pollen and bee preferences, is given. Important factors such as the botanical and geographical origin, best practices for preservation of nutritional composition, bioactivity and safety of pollen are covered in full. The nutritional profile of pollen based on data for minerals, lipids and nutrients is presented. A detailed phytochemical profile of pollen based on data for phenolics, flavonoids, carotenoids, vitamins, bioactive compounds is also covered. Areas for the improvement of the bioavailability of different nutrients and bioactive compounds of pollen via applied pretreatments are presented, as are best practices for adequate pollen collection, procession and storage in order to obtain safe products. At the end, an overview about pollen bioactivity as reason to use it as source of pharmaceuticals is made.

This volume aims to introduce the broad field of protocols that can be used for dairy foods and beverages production. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems. Authoritative and cutting-edge, Dairy Foods Processing aims to provide sufficient guidance and a basic understanding of the tools, materials, and supplies needed to get started in this important food discipline.

Computational methods have become important techniques for drying in food processing. There are two principle computational approaches for system analysis: continuous and discrete. In the continuous approach, the governing equations can be obtained by applying the fundamental laws such as conservation of mass, momentum and energy over an infinitesimal control volume. These equations are further discretized by using a suitable discretization technique. The recovered set of algebraic equations are then solved by an applied numerical method. The discrete approach concentrates on mimicking the molecular movement within system. Recent years have witnessed a rapid development in the field of computational techniques owing to its abundant benefit to the food processing industry. The relevance of advanced computational methods has helped in understanding the fundamental physics of thermal and hydrodynamics behavior that can provide benefits to the food processing industry in numerous applications such as drying, evaporation, sterilization, mixing and refrigeration. Advanced Computational Approaches for Drying in Food Processing examines the use of different numerical/computational techniques for the simulation of fluid flow and heat and mass transfer from/within food products such as cereal, chicken, beef, fruits, vegetables and more. The text promotes a thorough understanding of the drying process and its pivotal role in various applications in food processing plus advances in computer simulation techniques which have witnessed rapid popularity due to factors such as low-cost and ease in parametric study. CFD analysis and its use in developing new dryers, modification of current systems energy saving and process optimization is covered in full plus appropriate modelling for enhancement of food quality. Different phytochemical changes are explored plus novel strategies for the use of renewable energy, optimization of energy consumption and heat recovery and application of environmentally friendly technologies. This book provides a single information source for readers interested in the use of methods based on numerical/computational analysis as applied for drying phenomenon in food science and technology.

One of the greatest challenges facing food product developers today is that of preserving aroma and flavor stability over time without comprising quality. With Aroma and Flavor in Product Development: Characterization, Perception, and Application, researchers and product innovators will find a thorough elucidation of the dynamic interplay of aroma and flavor in complex formulations across various applications, and of the crucial role of foundational elements in crafting globally appealing products. This guide provides essential insights into perception, formation, and development, enabling developers to enhance food items'organoleptic qualities and thereby provide consumers with an enhanced sensory experience. It is unique in its focus on raw material properties, processing changes, and flavor application tools, offering comprehensive coverage of encapsulation methods, isolation, extraction, and release mechanisms. Employing tools such as gas chromatography and descriptive sensory analysis, the text decodes complex chemical compositions to enable effective communication and replication of desired sensory experiences. Readers will finish this text not only with a strong grasp on the latest insights into aroma and flavor research trends, such as sustainable sourcing and novel extraction methods, but also with a vision for the future of food product development.

​Nutraceuticals are defined as any food bioactive compounds or supplements which provide health and medicinal benefits, usually in the prevention of disease and sometimes playing a role in their treatment as well. Nutraceuticals are a combination of a variety of nutrients ranging from vitamins and minerals to certain amino acids. Nutrients are an essential part of the diet and serve a variety of roles in human physiology through various enzymes which govern biocatalysis in various metabolic pathways including tissue and DNA repair and body defense and immunity. Nutrients that are routinely prescribed as dietary supplements include multivitamins, minerals and certain specific amino acids. Nutraceuticals not only serve a pivotal role in tissue repair and body defense mechanism but also play a crucial role in various signal transduction and metabolic pathways. The deficiency of any crucial nutrient can negatively affect metabolic and transduction pathways which can lead toa variety of diseases and disorders. The preventive use of nutraceuticals is a promising new trend for a variety of diseases and disorders. Nutraceuticals: A New Millennium Approach for Preventive Medicine focuses on the preventive use of nutraceuticals to avoid various diseases and disorders. The chapters cover nutrients and human physiology, metabolism and xenobiotics, plus their use in the prevention and treatment of a wide range of diseases and disorders from cancer to cardiovascular disorders to diabetes and renal diseases. Further chapters study the role nutraceuticals play in the treatment of depression and mental illnesses, neurogenerative diseases and autoimmune diseases. The relationship between nutrients and suboptimal health is explored as are links between nutrition and infertility. As these food supplements continue to gain in popularity with consumers, it is increasingly important to understand their benefits and limitations in the prevention and treatment of various diseases and disorders, and this book offers a fully up-to-date snapshot for researchers.

This volume provides protocols on different combinations of contaminates, matrices, and sample preparation. Chapters are divided into two parts, detailing polycyclic aromatic hydrocarbon,dioxins, furans, organochlorie pesticides, toxic elements, mycotoxins, mercury in food products, acrylamine, polypeptide antibiotics, tetracyclines, coccidiostats, beta-blockers, sedatives,glucocorticoids, palytoxin-like marine biotoxins in fish, polar drugs and contaminants in animal feed, UV filters, micro and nanoplastics in seafood, tetracyclines in vegetables, MCPDEs, and pharmaceuticals in seafood. Written in the format of the Methods and Protocols in Food Science (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readilyreproducible laboratory protocols, and contain notes on how to avoid or solve typical problems. Authoritative and cutting-edge,Chemical Food Contaminants Analysis aims to ensure successful results in the further study of this vital field

Health and wellness foods, snacks and beverages are of increasing importance to manufacturers as consumer interest in healthy lifestyles and the demand for healthier products and services continue to escalate. Transparency of the supply chain, traceability of the ingredients and processing methods and sustainability are the major concerns for modern consumers. Incorporating new ingredients with traditional products is an important strategy for the food industry to reformulate healthier and value-added foods, with the heart of health and wellness food products being flavoring ingredients, which deliver food and drink formats tasting just like the beloved original food products. To meet the growth of health and wellness food products in the market, new opportunities for flavor suppliers will include flavor raw materials and their applications in food products. Flavor-Associated Applications in Health and Wellness Food Products focuseson flavor and its application in health and wellness food products. The first section comprehensively covers the role of flavor in health and wellness products, while the second focuses on flavoring labels, ingredient suitability and safety with specific case studies. Further sections focus on sugar, fat, salt and alcohol reduction, flavor solutions for plant-based protein, flavor perception and direct health benefits. With no book on the current market focusing on health and wellness foods from a flavor perspective, this work is a valuable single source for product developers, manufacturers and researchers in need of a comprehensive summary of key recent developments regarding flavor-associated applications in health and wellness food products.

The rapid increase in industrial processes for the preparation and processing of various food products have resulted in the creation of large quantities of waste. These food wastes contain large amounts of nutrients which can be further converted into useful products, making byproduct technology increasingly important.Byproducts produced from various agro-based industries like cereals, fruits, vegetable processing, fish, meat and poultry can be converted into beneficial products. For instance, cereal and legume processing produces large quantities of wastes which can result in environmental problems affecting air, soil and water quality. These wastes can be efficiently utilized and converted into value added products such as bioethanol, butanol, biohydrogen, biogas, biocoal, industrially treasured enzymes, biofertilizer, proteins and organic acids. Value Added Products From Food Waste covers waste management techniques utilized for managing raw materials in the food industry in an efficient way, recovering and reusing waste or neutralizing unwanted components. Chapters focus on the latest technologies and efficient management systems in all areas of food processing that make this process economical and minimize the hazards caused by the deposition of waste. From the dairy industry to cereals to fruits and vegetables to fish, each aspect of the food industry is examined with an eye for how to utilize food waste, transforming these wastes into value added products.

Sustainable Food System is a food system that delivers food safety & security as two key elements and nutrition for masses having impact on their social, economic, and environmental bases to generate nutritional food security for future generations shall not be compromised. Therefore, SFS targets the economic sustainability, social sustainability and environmental sustainability and makes a robust system having expansive benefits for the society. This concept of Sustainable Food System under SDG Goals is such a vast concept that, it has been impossible to highlight all the concepts in one volume. Therefore, the Editor have compiled this voluminous, comprehensive and compendious approach as balanced and organized structure of work as: Sustainable Food System Volume I & II.The Sustainable Food System (Volume - I): framework, sustainable diets, Traditional Food Culture & Food production has a very comprehensive outline and divided in 4 major sections and further 24 different chapters. The book addresses both the theoretical and applied aspects of sustainable food diverse food systems A Sustainable Food System (SFS) is a comprehensive food system that targets the sustainable diets, traditional food culture with indigenous system and the overall food production on as well. All chapters in different sections will be written by key scientists with diverse backgrounds in either industry / R&D / academia, and will provide an update on emerging ideas and sustainable technologies as well as vision for the future. The 1st section: Sustainable Food System: concepts & framework primarily focusing on the Sustainable food systems, its conceptual introduction, framework and different concepts nationally & internationally. The 2nd section: Responsible consumption and sustainable diets deals with different aspects of nutrients sustaining health & sustainable diets. The 3rd section: Conservation and promotion of Traditional Food Culture, covers the conservation & promotion of traditional food cultures & their practices. The last & 4th section: Climate change and sustainable food production provide the current knowledge and innovative developments related to climate change, nutritional security & agronomic bio-fortification.

This volume details methods for reproducible procedures for food packaging. Chapters are divided into three parts covering chemicals and apparatuses, recommended procedures, reproducibility, and remarks and tips to troubleshoot pitfalls. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Food Packaging Materials aims to be a comprehensive, high-quality manual for researchers in both academia and industry.

This book is focused on the production, cultivation, processing, composition, nutritional value, value addition, health implications, limitations and safety of nutricereals with an emphasis on their functional significance. With changing food habits and increasing health concerns, consumers around the world are opting for a more nutritious diet than that was consumed until recently. Nutricereals are now becoming a food of choice for many and newer products are being developed using them. Thus, a better understanding of these valuable crops is becoming essential. Researchers and scientists around the world have now turned their attention to nutricereals as a cheaper and most important solution to nutritional deficiencies. Processing of these cereals is matter of advanced research in recent times to make it suitable and palatable for human consumption and taste, and hence high emphasis is given on processing and value addition of these cereals. A comprehensive account of these important aspects is highly required. The book covers specific aspects of the nutricereals of consumption pattern and acceptance and the cultivation practices and health benefits associated with their consumption. Considerations on processing, value addition and safety associated with various nutricereals and current and future challenges and the opportunities for its utilization are highlighted in the book. This book forms an important resource on nutricereals for food technologists and food scientists.

The use of nanomaterials in food packaging is a rapidly advancing area with massive potential for increasing shelf life and improving the safety of food products. Up to this point there has not been a suitable reference work covering the basic modules of organic-based nanomaterials in food packaging. This work documents organic nanomaterials and their synthesis; Characterization, composition and structure of organic nanomaterials; Mechanical properties of organic nanomaterials; Cellulose, Starch, Chitosan, protein and conjugated organic nanomaterials for food packaging plus nano emulsions for edible coating and the overall safety and regulatory aspects of organic nanomaterials. Organic-Based Nanomaterials in Food Packaging is designed to serve researchers, students in food science and technology and food processing, and food industry professionals as well. With chapters covering the synthesis of organic nanomaterials, characterization, composition and structure of organic nanomaterials, mechanical properties and an overview of organic-based nanomaterials use in food packaging, cellulose, starch, chitosan and protein -based nanomaterials are covered. Further chapters focus on conjugated organic nanomaterials, nano emulsions for edible coating and the safety and regulatory issues of organic nanomaterials. For researchers, students and the professionals looking for a full and up-to-date overview of organic based nanomaterials in food packaging, this book serves as an excellent source.

According to the global hunger index, South Asia has worldwide highest rate of undernourished people. Such a burden of food insecurity and various forms of malnutrition are directly associated with the existing food production system that ignores biodiversity, food affordability, and sustainability. During the last five decades, food production system has witnessed a global shift from ethnic to mainstream staple cereals production and promotion. Such an approach has badly affected the regional genetic pool of a diverse range of nourishing, economical, and sustainable edible plant species which are now referred to as neglected or underutilized food crops. Neglected Plant Foods of South Asia collects and preserves existing knowledge of underutilized, minor, wild, neglected and traditional food plants of South Asia, and their utilization for the production of value-added food products. Aiming at introducing plant – based food solutions to address the increasing burden of food insecurity among marginalized communities of South Asia, this manuscript covers a plethora of nutrient-dense plant species including fruits, vegetables, roots, tubers, cereals, pseudo-cereals, and pulses. In addition to having an overview of each plant's origin, cultivation practices and production statistics, researchers will find comprehensive information on nutritional composition, food manufacturing properties, value-addition and traditional uses of neglected plant foods. Recent updates on strategies to combat toxicological risks associated with the consumption of neglected food plants have also been included. With this volume, researchers will have complete information on neglected, underutilized traditional edible plants of South Asia, and their potential to increase food security under the emerging challenges of climate change.

Starch is one of the major components responsible for the structure of final food products. A recent report by Industrial Starch Market predicts the industrial starch market to reach about 106.64 billion by 2022. The major portion of the starch volume will be contributed by conventional sources like maize, wheat and potato. These native starch sources are well capable to meet the industrial requirements. However, modification of starch brings lot of positive changes in functional and structural properties of starch. As compared to their native counterparts, modified starches are gaining a significant market growth due to their enhanced functionalities and applications. Starch: Advances in Modifications, Technologies and Applications provides comprehensive coverage of the most recent advances in the modification techniques, their impact on functionality of starch and potential application food industries. Starch is a vital ingredient for food processing industries and it has been covered thoroughly in different books. However, none of the books currently on the market have covered the most recent advances in modification techniques and their derivatives including the functional, engineering, thermo-pasting, rheological, structural and morphological properties of starch. This text comprehensively covers almost all the starch modifications, reviewing the derivatives of modification techniques and compiling all the changes in properties to provide an understanding and perspective of these innovative applications. From the history of starch production to current chemical and physical modifications, this book offers researchers all the information they need on starch modifications in a single source.

When compared to other major fruits, citrus fruits have resistance to pests and diseases, a short growing season and productivity even under harsh environmental conditions. Worldwide, citrus fruits are well known for their nutrients-rich juice and medicinal properties. Juice extracted from citrus fruits is rich source of vitamin C and various antioxidant compounds that are required to sustain a healthy life. Fruits are consumed in raw as well as processed forms, and the pharmacological importance of citrus fruits are not only limited to its edible parts, but also to non edible seeds and peel that are also a rich source of bioactive constituents with health benefiting properties. In current fruit processing techniques the peel is discarded as a byproduct after extraction of the juice. Researchers and food scientists are now focusing on utilization of fruit waste/byproducts to use them as a substrate in food processing, cosmetic and pharmaceutical industries. Whole fruits, seeds contain important antioxidant and antimicrobial properties. Recent advances in Citrus Fruits provide in-depth knowledge on the nutritional profile, production details, processing, products and health benefits of citrus fruits. The most important citrus fruits, from lemons and limes to grapefruit and mosambi are covered in full, providing researchers with full breakdowns on each citrus fruit's nutritional makeup, processing specifics and agrarian importance, health benefits and use in various products across a wide range of industries. This text covers all of the latest research related to citrus fruits and provides researchers with a curated source on these valuable fruits.

Cardamom [Elettaria cardamomum (L.) Maton is recognized for its unique taste and aroma. As the third most expensive spice after saffron and vanilla, Cardamom has been used as a spice and flavoring ingredient in food and is rich in bioactive constituents including minerals, carbohydrates, proteins, lipids, essential oils, terpenoids, flavonoids and carotenoids. Cardamom essential oil (CEO) and other bioactive compounds accumulated in cardamom capsules contribute to their characteristic aroma and utility as a novel food and nutraceutical. CEO from capsules possesses monoterpene constituents such as α-terpineol, 1,8-cineole, α-pinene, linalyl acetate, linalool, and nerolidol as well as the ester of α-terpinyl acetate. Flavonoids, anthocyanins, terpenoids, alkaloids, and other cardamom phenolics have shown high MIC values against Campylobacter species and reduced Bacillus subtilis spore. CEO loses its flavor rapidly upon storing under a normal environment. The change in the aroma or flavor could also cause changes in the constituents of its phytochemicals.Cardamom (Elettaria cardamomum): Production, Processing & Properties aims to create a multidisciplinary forum of discussion on E. cardamomum, emphasizing its botany, ethnobotanical, cultivation, horticultural practices, post-harvest, marketability, phytochemistry, extraction protocols, biochemistry, nutritional value, functionality, ethnomedicinal applications and and processing specifics. The book discusses the botanical distribution, phytochemical constituents, food applications and biological activities of cardamom capsule extracts and essential oil. Also, the text discusses the potential applications of E. cardamomum in food, cosmetics and pharmaceutical products. This book is the first of its kind, a full research work dedicated specifically to cardamom applications and benefits that will be of value for researchers from multiple fields.

The plant-based food industry has flourished in recent years, with a steady stream of exciting product launches reaching the worldwide market. Consumers have become interested in a plant-based diet that includes grains, legumes, seeds, nuts, fruits and vegetables. There are a number of factors involved in this trend, including consumer opposition to harming animals, health problems such as lactose intolerance, desire for a healthier lifestyle and environmental awareness. Several books related to plant-based diets and cookbooks have been published for vegans and vegetarians, however there is no research work related to plant-based production, technology, ingredients and their qualitative and nutritional properties based on the results of scientific studies. Future Food: Plant-Based Products is the first book where the comparison of plant-based products with other alternatives are explored in detail. Novel plant-based product formulations, production and results of recent studies are examined in detail in this book. Plant-based products are mainly alternatives to dairy and meat products, and this text includes comprehensive chapters on meat substitutes and plant-based non-dairy products. In the opening chapter the main ingredients and raw materials used to produce a variety of plant-based products are covered along with their qualitative and nutritional properties. Further chapters focus on the health effects of plant-based products and microbiological and safety issues. For researchers seeking a full, up-to-date overview of plant-based product alternatives and their production, health affects and safety aspects, this book meets your needs.