[DOWNLOAD] "State-of-the-Art Technologies in Food Science" by Murlidhar Meghwal & Megh R. Goyal # eBook PDF Kindle ePub Free

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eBook details

• Title: State-of-the-Art Technologies in Food Science
• Author : Murlidhar Meghwal & Megh R. Goyal
• Release Date : January 14, 2018
• Genre: Science & Nature,Books,Professional & Technical,Engineering,MZGenre.ProfessionalTechnical.Engineering.eBooks.ChemicalPetroleumEngineering,
• Pages : * pages
• Size : 4985 KB

Description

There has been a growing interest in the health benefits derived from fruits and vegetables and the food products based on them. Many foods contain various phytochemicals, flavonoids, fibers, macronutrients and micronutrients, minerals, etc. that are good for health and essential for keeping good health. This volume provides a global perspective of the current state of food and health research, innovation, and emerging trends. It focuses on 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 include fruits, vegetables, and grains: their peels and fiber for better human health, health prospects of bioactive peptides derived from seed storage proteins, mushrooms as a novel source of antihyperlipidemic agents, and emerging foodborne 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 functional foods, and functional fermented dairy products.


• Issues, Challenges, and Specialty Topics in Food Science, which focuses mainly on the stability issues of whole wheat flour, 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.

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