Author : Stanley J. Kays
Publisher : CRC Press
Page : 498 pages
File Size : 21,95 MB
Release : 2007-08-13
Category : Science
ISBN : 1420044966
A unique plant on many levels, the distinctive properties of the Jerusalem artichoke, or Helianthus tuberosus L., present novel answers to some of today's most pressing problems. The potential of Jerusalem artichoke as a source for inulin, a fructose polymer that may provide dietary health benefits for obesity, diabetes, and several other health is
Author : A. Fuchs
Publisher : Elsevier
Page : 444 pages
File Size : 43,92 MB
Release : 2012-12-02
Category : Science
ISBN : 0444599657
The topics dealt with in this book cover a broad range of disciplines, such as agronomy and processing; analysis; chemistry and non-food applications; biochemistry; microbiology and molecular biology; and food and medical applications. Although emphasis is put on inulin and inulin-containing crops, the scope of the book is much wider, encompassing other fructans and fructan-containing plants, and even microorganisms producing and/or degrading fructans. It also deals with the possibiltiy of inulin-containing crops as alternatives in agricultural practice. This volume is recommended to those working in such diverse fields as agronomy and process technology, food science, analytical and organic chemistry, biochemistry, biology, microbiology and molecular biology, and medical sciences, as well as to industries involved in the research and development of carbohydrate-based novel chemicals.
Author : M. E. Gershwin
Publisher : CRC Press
Page : 328 pages
File Size : 34,48 MB
Release : 2007-10-08
Category : Medical
ISBN : 1420052578
Astonishingly rich in nutrients, Spirulina is one of the most popular and well researched functional foods in the multi-billion dollar global food supplement market. This ancient species provides readily bioavailable protein along with carotenoids, essential fatty acids, vitamins, and minerals and has therapeutic applications in non-communicable di
Author : Anil Kumar Anal
Publisher : John Wiley & Sons
Page : 592 pages
File Size : 26,86 MB
Release : 2017-10-09
Category : Technology & Engineering
ISBN : 1118432932
Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.
Author : Franc Bavec
Publisher : CRC Press
Page : 264 pages
File Size : 14,81 MB
Release : 2006-07-20
Category : Technology & Engineering
ISBN : 142001742X
Merging coverage of two increasingly popular and quickly growing food trends, Organic Production and Use of Alternative Crops provides an overview of the basic principles of organic agriculture and highlights its multifunctionality with special emphasis on the conservation of rare crops and their uses. Considering more than 30 disregarded and negle
Author : Stanley J. Kays
Publisher :
Page : 568 pages
File Size : 48,68 MB
Release : 2004-01-01
Category : Botany
ISBN : 9781888186543
Author : J. Benton Jones Jr.
Publisher : CRC Press
Page : 420 pages
File Size : 30,95 MB
Release : 2007-08-03
Category : Science
ISBN : 1420007394
While tomatoes continue to be one of the most widely grown plants, the production and distribution of tomato fruits have been changing worldwide. Smaller, flavorful tomatoes are becoming more popular than beefsteak tomatoes, greenhouse-grown tomatoes have entered the marketplace, and home gardeners are using the Internet to obtain information for g
Author : James H. Clark
Publisher : John Wiley & Sons
Page : 340 pages
File Size : 41,3 MB
Release : 2014-12-22
Category : Science
ISBN : 1118714458
Introduction to Chemicals from Biomass, Second Edition presents an overview of the use of biorenewable resources in the 21st century for the manufacture of chemical products, materials and energy. The book demonstrates that biomass is essentially a rich mixture of chemicals and materials and, as such, has a tremendous potential as feedstock for making a wide range of chemicals and materials with applications in industries from pharmaceuticals to furniture. Completely revised and updated to reflect recent developments, this new edition begins with an introduction to the biorefinery concept, followed by chapters addressing the various types of available biomass feedstocks, including waste, and the different pre-treatment and processing technologies being developed to turn these feedstocks into platform chemicals, polymers, materials and energy. The book concludes with a discussion on the policies and strategies being put in place for delivering the so-called Bioeconomy. Introduction to Chemicals from Biomass is a valuable resource for academics, industrial scientists and policy-makers working in the areas of industrial biotechnology, biorenewables, chemical engineering, fine and bulk chemical production, agriculture technologies, plant science, and energy and power generation. We need to reduce our dependence on fossil resources and increasingly derive all the chemicals we take for granted and use in our daily life from biomass – and we must make sure that we do this using green chemistry and sustainable technologies! For more information on the Wiley Series in Renewable Resources, visit www.wiley.com/go/rrs Topics covered include: • The biorefinery concept • Biomass feedstocks • Pre-treatment technologies • Platform molecules from renewable resources • Polymers from bio-based monomers • Biomaterials • Bio-based energy production Praise for the 1st edition: “Drawing on the expertise of the authors the book involves a degree of plant biology and chemical engineering, which illustrates the multidisciplinary nature of the topic beautifully” - Chemistry World
Author : Harold McGee
Publisher :
Page : 339 pages
File Size : 26,71 MB
Release : 1990
Category : Cooking
ISBN : 9780865474529
Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster
Author : Steve W. Cui
Publisher : CRC Press
Page : 431 pages
File Size : 17,39 MB
Release : 2005-05-23
Category : Technology & Engineering
ISBN : 0203485289
Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, pr
