Chemical and functional properties of food components
Described the contents of food raw materials and products, the chemistry/biochemistry of food components, as well as the changes occurring during post-harvest storage and processing affecting the quality of foods. Discusses the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality, including nutritional value, safety, and sensory properties. It contains four new chapters: “Non-Protein Nitrogenous Compounds”; “Prooxidants and Antioxidants in Food”; “Non-Nutritive Bioactive Compounds in Food of Plant Origin”; and “Analytical Methods Used for Assessing the Quality of Food Products.”
Related Books
Thermodynamics for drug product design : A guide for pharmaceutical scientists
Provides real-life drug product design examples, applications, personal anecdotes, and solved problems that contextualize thermodynamic principles for the drug product design scientist. Advanced undergraduate and beginning graduate students will learn to apply thermodynamic principles to create robust drug products and to predict, prevent, analyze, and evaluate the root cause of product failures. Professionals engaged in drug product design will find this book to be a rich and easy to use reference guide.
Phytochemistry and pharmacology of garlic (Allium sativum L.)
Provides a thorough overview on the origin of garlic, history of garlic chemistry, garlic preparations and their use in folklore, health benefits of garlic, garlic as pesticide and its adverse effects. Garlic (Allium sativum) is also used as a popular herbal alternative therapy. There is a lack of consolidated literature on the health benefits of garlic, this book will provide a comprehensive compendium on these benefits. Though it is a scientific research-based knowledge compilation, it will be also equally beneficial to science students as well as the lay reader.
Nutraceuticals in respiratory and pulmonary diseases
Explores nutraceuticals that have been found to be effective in managing and treating respiratory and pulmonary diseases. It explains nutritional supplements that function as adjuvants for respiratory health and which may be useful targets for developing innovative nutraceutical-active respiratory products. The book also discusses the role of vitamins, minerals, and functional foods in the prevention and treatment of respiratory illnesses such as asthma, bronchitis, airway constriction, chronic obstructive pulmonary disorder (COPD), etc. It also explores the potential role of various herbs and foods in the treatment of lung illnesses through the Ayurvedic practices. The effectiveness of various natural and dietary supplements as well as plant and animal-based nutritional supplements for respiratory health are also considered.
Nutraceuticals and obesity strategies for weight management
his comprehensive volume explores the role that nutraceuticals can play in addressing obesity, shedding light on their potential as tools to promote sustainable weight management strategies as well as addressing associated health risks. Delving into the intricate interplay between nutrition, health, and obesity, the book provides a compelling account that illustrates how nutraceutical interventions can be incorporated into holistic obesity management strategies. It begins with an account of the mechanisms by which nutraceuticals function before featuring chapters on their efficacy and safety, how they can be integrated with other therapeutic interventions, and how they can be tailored for individuals with comorbidities. Offering a global perspective on the issue, there is also coverage of the various regulatory contexts in which nutraceuticals are sold and used.
