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Phytoceuticals in Food for Health and Wellness
Phytoceuticals in Food for Health and Wellness: Harnessing Plant Therapeutics emphasizes the growing interest of the potential health benefits of phytochemicals in wellness and product development by uncovering innate bioactive compounds found in plants. Highlighting the diverse classes of phytochemicals, including flavonoids, carotenoids, polyphenols, antioxidants, and alkaloids, the book explores the sources, chemical structures, and distribution in various plants and what role they play in nutrition and disease prevention. Phytoceutical and phytochemical approaches targeting immunity, obesity, cancer, respiratory, gut, cardiovascular, and eye health, and more, will be discussed. Through t...
Myconanotechnology: Green Chemistry for Sustainable Development
Myconanotechnology is the interface between mycology andnanotechnology. In other words, myconanotechnology represents the greensynthesis of nanoparticles using fungi. The field is recently gaining attentiondue to the simple, resource efficient, and ecofriendly nature of fungal biotechnology.Therefore, Myconanotechnology is at the core of cost-effective and sustainablesolutions for many industrial processes. This volume provides readers at all academic levels with a broadbackground on some of the fastest developing areas in myconanotechnology. It isorganised into two sections, A and B. Section A updates readers on severalcutting-edge aspects of the synthesis and characterization of nanopartic...
Agribusiness Innovation and Contextual Evolution, Volume I
Agriculture is the oldest and most traditional of economic sectors, and its business has seen major evolutionary leaps over the past century. Contemporary agribusiness is being influenced and reshaped by technological advancements, geopolitical developments, globalisation, transport and logistics innovations, as well as changes in industry structure and consumer behaviour. Reflecting on these changes and providing a deep dive into this sector, this two-volume scientific works’ collection defines, refines, analyses, and prescribes the evolution of agribusiness in the present and future. Taken together, the books offer a comprehensive conceptualisation of the multifactorial macro, micro and ...
Strategic Innovative Marketing and Tourism
This book covers a very broad range of topics in marketing, communication, and tourism, focusing especially on new perspectives and technologies that promise to influence the future direction of marketing research and practice in a digital and innovational era. Among the areas covered are product and brand management, strategic marketing, B2B marketing and sales management, international marketing, business communication and advertising, digital and social marketing, tourism and hospitality marketing and management, destination branding and cultural management, and event marketing. The book comprises the proceedings of the International Conference on Strategic Innovative Marketing and Tourism (ICSIMAT) 2018, where researchers, academics, and government and industry practitioners from around the world came together to discuss best practices, the latest research, new paradigms, and advances in theory. It will be of interest to a wide audience, including members of the academic community,MSc and PhD students, and marketing and tourism professionals.
Non-Thermal Processing of Functional Foods
Functional foods, also known as nutraceuticals, began to gain prominence in the 1980s in Japan as “foods for specified health use” and became more widely recognized in the 1990s as research and interest in foods that could provide specific health benefits beyond essential nutrition grew worldwide. These foods are typically enriched with bioactive components or formulated to contain substances or live microorganisms with a possible health-enhancing or disease-preventing value and at a safe and sufficiently high concentration to achieve the intended benefit. Usually, the added ingredients are classified as nutrients, dietary fiber, phytochemicals, other substances, or probiotics. The produ...
Chemometrics and Authenticity of Foods of Plant Origin
One of the challenges facing the world is feeding the ever-increasing population, with food security being a growing 21st century problem. This stresses the need for coordinated international systems to prevent and mitigate food fraud in global food supply chains. Food fraud, which is usually financially motivated, has significant consequences including unfair competition, major damage to markets and organizations, loss of consumer confidence, and it raises food safety issues. A shift toward a more plant-based diet can be endorsed to promote sustainability but also to improve public health and minimize animal suffering. The aim of this book is to deal with issues related to authenticity and chemometrics of the most important food products of plant origin, such as cereals, nuts, legumes, table olives and olive oil, coffee, tea, fruits and vegetables, fruit juices, spices, mushrooms, beers and wines, and honey, using state-of-the-art analytical techniques and instrumentation coupled with available chemometric tools.
Food Toxicology and Safety
Food toxicology deals with the existence of dangerous toxic components that food may contain, and various food-processing contaminants are formed during the production process as a direct result of traditional and emerging food-processing techniques. This book brings together food toxicology and food safety, linking them to several types of food processing. It addresses the gaps in how contaminants are formed at different stages of food processing, highlighting ongoing efforts related to food safety. In addition, it studies how processing technologies affect food products, explaining the advantages, disadvantages, and process operations of these techniques.
