| Description |
1 online resource |
| Series |
Innovations in agricultural and biological engineering |
|
Innovations in agricultural and biological engineering.
|
| Contents |
Fruits, vegetables, and grains : their peels and fiber for better human health / Murlidhar Meghwal and K. Divyashree -- Health prospects of bioactive peptides derived from seed storage proteins / S.P. Jeevan Kumar, S. Rajendra Prasad and Anshu Singh -- Mushrooms as novel source of antihyperlipidemic agents / Aditya Ganeshpurkar, Divya Bansal and Nazneen Dubey -- Emerging food-borne illnesses and their prevention / Murlidhar Meghwal, H.T. Sowmya, Lakshita Maherda, Deepak Kumar and Ravi Kumar Kadeppagari -- Specific fruits, spices and dairy based functional foods for human health / Murlidhar Meghwal and Irena Mladenova -- Fruits as a functional food / P.P. Joy, R. Anjana, T.A. Rashida-Rajuva and Ratheesh Anjana -- Functional fermented dairy products review : concepts and current trends / Shaik Abdul Hussain, Manju Gaare and Ashish Kumar Singh -- Whole wheat flour : stability issues and challenges / Navneet Singh Deora -- Physicochemical properties and quality of food lipids / Amit Kumar Mukherjee -- Methods for food analysis and quality control / Hradesh Rajput, Jagbir Rehal, Deepika Goswami and Harshad M. Mandge -- Interventions of ohmic heating technology in foods / K.A. Athmaselvi, C. Kumar and P. Poojitha |
| Summary |
"There has been a growing interest in the health benefits derived from fruits and vegetables and food products based on them. Many foods contain various phytochemical, flavonoids, fibers, macronutrients and micronutrients, minerals etc., which are very good for health and essential to keep good health. The new volume, State-of-the-Art Technologies in Food Science: Human Health, Emerging Issues, and Specialty Topics, provides a global perspective of the current state of food and health research, innovation, and emerging trends. It explores topics of food for better health, including functional foods and nutraceutical foods. The book is divided into several sections, covering:Foods for Human Health Promotion and Prevention of Diseases, which includes fruits, vegetables and grains: their peels and fiber for better human health; health prospects of bioactive peptides derived from seed storage proteins, mushrooms as novel source of antihyperlipidemic agents; and emerging food borne illnesses and their prevention. Specific Fruits, Spices and Dairy Based Functional Foods for Human Health, which looks at the functional medicinal values of fenugreek, fruits as a functional food, and functional fermented dairy products. Issues, Challenges and Specialty Topics in Food Science, which focuses mainly on the stability issues of whole wheat flour: stability issues and challenges; physicochemical properties and quality of food lipids; methods for food analysis and quality control; and interventions of ohmic heating technology in foods. The volume will be of interest to health practitioners, food specialists, nutrition producers and suppliers, practicing food process engineers, food technologists, researchers, food industry professionals, and faculty and upper-level students in food science."--Provided by publisher |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Online resource; title from digital title page (viewed on November 02, 2018) |
| Subject |
Food -- Biotechnology.
|
|
Food science.
|
|
Food Technology
|
|
Foodborne Diseases -- prevention & control
|
|
Functional Food
|
|
Fruit -- physiology
|
|
Vegetables -- physiology
|
|
MEDICAL -- Pharmacology.
|
|
Food -- Biotechnology
|
| Form |
Electronic book
|
| Author |
Meghwal, Murlidhar, editor
|
|
Goyal, Megh Raj, editor
|
| LC no. |
2018005366 |
| ISBN |
9781315165271 |
|
1315165279 |
|
9781351676625 |
|
1351676628 |
|
