Sustainable and Functional Foods from Plants: Health Impact, Bioactive Compounds, and Production Technologies (Innovations in Agricultural & Biological Engineering)

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Synopsis
Structured into four main parts, this book navigates the intersection between food and functionality of plant-based products and provides insight into the nutritional composition of some key elements of plant-based diets. The book also introduces the most abundant adulteration practices and points out the analytical methods of quality monitoring, their current trends, and their potential future applications.The volume first looks at plant-based sustainable health foods, with a primary focus on millets, their nutritional and health benefits, as well as their potential as food security crops. The chapters also shed some light on demographics of millet production and discuss the impact of processing on the nutritional and organoleptic attributes of millet-based products. New advances in production, quality determination, and functional health benefits of two globally renowned beverages—wine and beer—are discussed while mapping consumption trends and consumers’ expectations and preferences.Sustainable and Functional Foods from Plants also explores some ethnic foodstuffs, ingredients, and condiments of functional importance for the cuisines of African, European, and Far Eastern countries, and then looks at the potential of bioactive compounds in medicinal foods and measurement techniques for quality of natural foods.The book will be informative for upper-level students as well as for food science teaching staff, researchers, and industrial personnel interested in theoretical and practical knowledge about sustainable and functional foods from plants.
Copyright:
2024

Book Details

Book Quality:
Publisher Quality
ISBN-13:
9781000917925
Related ISBNs:
9781774914540, 9781003415763, 9781000917970
Publisher:
Apple Academic Press
Date of Addition:
Copyrighted By:
N/A
Adult content:
No
Language:
English
Has Image Descriptions:
No
Categories:
Nonfiction, Science, Cooking, Food and Wine, Health, Mind and Body, Technology
Submitted By:
Bookshare Staff
Usage Restrictions:
This is a copyrighted book.
Edited by:
Megh R. Goyal
Edited by:
Arijit Nath
Edited by:
Zoltán Kovács

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