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Gluten-free Bread Technology
Market trend and the increasing diagnoses of celiac disease have encouraged extensive research into the development of gluten-free breads. Generally, the development of bread without gluten involves the use of diverse ingredients and additives aimed at imitating the viscoelastic properties of gluten and consequently obtaining quality bread products. However, developing gluten-free bread remains a technological challenge due to the key role of gluten in the breadmaking process. Gluten-Free Bread Technology provides an overview of all fundamental issues and key factors associated with gluten-free bread technology, with the emphasis on the most recent findings on the subject. The promising resu...
Nanofuel: The Future of Sports Nutrition
This book provides a groundbreaking exploration of how nanotechnology is revolutionizing sports nutrition. Offering a blend of cutting-edge science and practical applications, it reveals how nano-enhanced nutrients can optimize athletic performance, recovery, and overall health. The book aims to solve the problem of inefficient nutrient delivery in sports supplements. It provides readers with scientifically backed insights into how nanotechnology can overcome these challenges, offering practical solutions for athletes and sports nutrition professionals. Targeted at sports nutritionists, athletic trainers, researchers, and health-conscious athletes, this book is an essential resource for anyone interested in the future of sports nutrition and the transformative potential of nanotechnology.
Advanced Research in Starch
This book focuses on the various invasive and non-invasive techniques which can be used for the characterization of starch macromolecules along with, the various types of physical, chemical, and enzymatic modifications of starch to enhance its usage in the food industry. It discusses various biophysical techniques, including scanning electron microscopy, Fourier transforms infrared spectroscopy, X-ray diffraction, Raman scattering, and second harmonic generation microscopy for the understanding of the Physico-chemical properties of starch. The book also sheds light on the visual, rheological characterization of different types of starches that are responsible for altered digestibility. The chapters also cover the applications of starch in food industries, non-food industries, pharmaceuticals, drug delivery systems, and green flexible electronics. Towards the end, the book reviews the chemical, physical, and enzymatic modifications of the starch for improving its properties and applications. This book provides a valuable reference for students and researchers in the field of food science and technology, food science, and nutrition.
Functional Materials from Carbon, Inorganic, and Organic Sources
Functional Materials from Carbon, Inorganic and Organic Sources: Methods and Advances describes the basic principles, mechanisms and theoretical background of functional materials. Sections cover Carbon-based functional materials, Inorganic functional materials for renewable and sustainable energy applications, and Organic and biological based functional materials. Applications such as energy storage and conversion, electronic and photonics devices, and in medicine are also explored. Sections dive into photovoltaic devices, light emitting devices, energy storage materials and quantum dot devices, solar cell fundamentals and devices, perovskite materials and ceramic thin films. Final sections...
Physiological Perspectives on Food Safety: Exploring the Intersection of Health and Nutrition
As food safety concerns become increasingly prevalent, understanding the physiological implications of foodborne pathogens, contaminants, and additives is essential for safeguarding public health. Physiological Perspectives on Food Safety: Exploring the Intersection of Health and Nutrition is a groundbreaking exploration that illuminates the dynamic relationship between food safety and human physiology. This work delves deep into the physiological mechanisms underlying the safety of the foods we consume, offering invaluable insights into how our bodies interact with and respond to the foods we eat. Bridging the gap between the fields of food science and human physiology, Physiological Perspe...
Temperate Nuts
This book focuses on the production technology of temperate nuts. It explores cultivar and plant improvement, development and selection of rootstocks, plant–water relations and irrigation, canopy architecture, and postharvest packaging of nut fruits. It also deals with organic approaches, biotechnological interventions, diseases, and pest management. Contributing authors address nut fruits such as walnut, pecan nut, chestnut, and hazel nut on different recent aspects. The development achieved in the fruit sector is indicative of the fact that there is growing demand of fruit produce. Temperate nuts with health benefits and market acceptability have best sources of fat, fiber, protein, and ...
Starch
Starch is the principal source of stored energy in plants, and its chemical composition varies depending on the botanical source of the starch. Starch plays a significant role in determining the structural characteristics of finished food products. "Starch: Structure, Properties, and Modifications for Food Applications" explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods. Each chapter presents an in-depth review of a specific research area updated with current research. Chapters of this book provide comprehensive information regarding starch modification, which will help to de...
Starch Nanoparticles
Starch Nanoparticles: Methods, Properties, and Applications, a volume in the "Applications of Starches in Food and Packaging" Series, is a comprehensive exploration of the emerging field of nanoparticles, focusing on their production methods, unique properties, and various functionalities. This book delves into starch nanoparticles (SNPs), their general preparation methods, characteristics, and their applications, especially in food systems, such as Pickering emulsion, bioplastic filler, antimicrobial agents, fat replacements, and encapsulating agents. The chapters cover starch nanoparticles' physical, chemical, and structural properties, offering readers insights into their behavior and potential applications. The interdisciplinary nature of the book may appeal to readers from various fields. Researchers and professionals in nanotechnology, food science, food packaging, materials science, and biochemistry can benefit from the cross-disciplinary insights provided.
FROZEN MUTTON AND CHICKEN - SAFE?
Due to increased urbanization, rising income, changing food habit and consumer awareness, domestic consumers too demanding hygienically produced meat and meat products. Therefore, there is an urgent need to reorganize and strengthen the meat sector based on scientific approach to provide wholesome meat to domestic consumers. The healthy disease free animals are procured from the livestock markets/farmers/feedlots/farms and are rested for 24 hour to produce quality meat. During production of meat veterinarians subject the animals to ante-mortem examination during the rest period. After their approval, they are slaughtered either under Halal/Jhatka procedure depending upon consumers choice. Th...
Cereal-Based Food Products
Cereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirements. Cereal grains are high in carbohydrates, good sources of protein and provide varying amounts of fibre, vitamins and minerals. The nutritional composition of grains may vary depending on the variety and environmental growing conditions. A number of cereal products are prepared from all the regions of the world. Cereals are processed into many products such as bread, cookies, cakes and pasta and are consumed daily by the majority of the population and play an important place in human nutrition. Cereal Based Food Products is the fi...
