The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship …
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World health authorities recommend people maximize their protein intake through vegetable sources (such as pulses), and reduce protein intake from animal sources. Increasing vegetable protein intake has been shown to be positively associated with the reduction of both cardiovasc…
This book presents valuable research and advances in technologies related to ricebean cultivation production and utilization. Focusing on ricebean as a possible solution to the problems of nutritional insecurity and growing populations in developing countries, it provides compre…
This book examines the effect of whole-wheat bread on health, with evidence linking the consumption of whole-wheat products to a decrease in the relative risk of non-communicable diseases in comparison with products baked from refined flour. The authors focus on key areas such a…
Composite materials are formed when the combination of separate materials acquire new properties distinct from its components. They have a range of applications in fields such as mechanical and electrical engineering, food science and biomedicine and represent a fast-growing are…
This book explores a specific ecosystem in depth, in order to weave a story built on place and history. It incorporates the theme of a journey to help reveal the environment-human-health-food system-problem. While drawing on a historical approach stretching back to the American …
This book provides a comprehensive review of recent innovations in food science that are being used to tackle the challenges of food safety, nutritional security and sustainability. With a major focus on developing nations, like India, the book is divided into four main sections…
Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a…
Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond basic nutrition. As such products have surged in popularity in recent years, it is crucial that researchers and manufacturers understand th…
There is a growing global awareness of the link between good diet and health. This fascinating book reviews various functional foods or nutraceuticals and the bio-active compounds they contain in order to identify the role of bioactive compounds such as nisin, micronutrients, an…
This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of di…
This book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations.
This book presents a comprehensive review of renewable energy-based sustainable drying techniques for developing countries. Aspiring towards a world with zero food waste, the book has provided discussion on sustainable drying techniques in terms of energy efficiency. The socio-e…
Potato: nutrition and food security
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Type: Book
This informative book focuses on the nutritional value of potatoes and ways to improve it. With the world reeling under the burden of an ever-growing population, there is a pressing need for affordable and nutritious staples to feed the billions. Potatoes are grown in a broad ra…
This third edition of this text is organized into seven sections that address the educational needs of dietitians and other health care professionals around the world who seek current information about nutritional management of chronic kidney disease (CKD). Part I addresses the …
This third edition of this text is organized into seven sections that address the educational needs of dietitians and other health care professionals around the world who seek current information about nutritional management of chronic kidney disease (CKD). Part I addresses the …