الصفحة 1
الصفحة 1
Nutraceuticals in insomnia and sleep problems
Sleep is one of the most important and crucial physiological needs for maintaining a healthy life. However, in today’s day and age, insomnia and other sleep disorders, such as sleep apnea, are increasing rapidly. This new book details the nutraceuticals from foods that help to promote good health and optimum sleep. The authors discuss the importance of sleep, the role of diet in sleep, the role of specific vitamins and minerals, amino acids and opioids as nutraceuticals for sleep, newer technologies for use and delivery of nutraceuticals for treating insomnia, and more. The book not only explores nutraceuticals that promote optimum sleep but also details foods that cause insomnia, such as processed, chemical-rich, and refined foods. Chapters also cover commensal and symbiotic microbes, microbial metabolites, and bacteriocins and their impact on sleep. A chapter on the ethical issues related to addiction to nutraceuticals for sleep induction is also included.
Nutraceuticals in arthritis and psoriasis : Management and prevention of diseases
Explores plant-derived nutraceuticals that can be used as crucial therapeutic tools in the prevention and treatment of arthritis and psoriasis, providing detailed information on the use of plant-derived nutraceuticals, such as microalgae and other marine botanicals, omega polyunsaturated fatty acids, glucosamine and chondroitin sulphate, plant-based gum, vitamins and oils, probiotic supplements, and others in the treatment and management of arthritis and psoriasis. The book relates the recent scientific evidence on the effectiveness of each of these nutraceutical treatments, offering case studies, results of clinical studies, and more.
Novel food grade enzymes : Applications in food processing and preservation industries
Covers all the aspects of food-grade enzymes, including their classification, kinetics, microbial production, biosynthetic pathways, commodity-wise industrial applications, and downstream processing strategies. The broad focus of this book is on the application of various classes of enzymes in dairy, fruits and vegetables, cereals and oilseeds, meat and poultry, and brewing and food packaging industries. Certain recent areas such as nanotechnological perspective in enzyme immobilization, infusion strategies as well as its efficient usage in food packaging and preservation are some of the salient highlights of this book. This book also discusses the aspects related to application of enzymes in functional food development and shelf life extension of various commodities food products.
Nanocarrier Technologies : Frontiers of Nanotherapy
Nanobiotechnology is one of the key technologies of the 21st century. It is a combination of nanoscience and biotechnology and covers areas ranging from gene transfer and nanoencapsulation to food technology. Nanocarriers are a leading nanobiotechnology tool with the ability to provide protection, site-specific delivery, enhanced bioavailability and controlled release of pharmaceuticals, genetic material, imaging agents, nutraceuticals and cosmetics to name a few. For this reason, the study of nanocarriers, their properties and applications has attracted a great deal of interest over recent years. Designed as an advanced survey of the field, this book describes the key research parameters of nanocarrier technologies including their preparation methods, evaluation of their safety and efficiency, their interaction with biologicals and their application in biotechnology, drug delivery, gene therapy and food technology areas.
Introduction to Agricultural Engineering Technology : A Problem Solving Approach
Agricultural Engineering Technology: A problem Solving Approach is an invaluable text for agriculture students at the introductory level. The third edition has been thoroughly updated and reorganized to meet the current units and standards of the American Society of Agricultural and Biological Engineers (ASABE).The book aims to: Familiarize students with a wide range of applications of engineering principles to agriculture, Discuss a selection of independent but related topics, Advance students’ problem solving abilitiesEach chapter lists education objects, introductory material, and example problems where appropriate. In addition problems using ISO (metric) units, are now included.
Intellectual Property in the Food Technology Industry : Protecting Your Innovation
Considering the effort and funding devoted to a company's success, understanding Intellectual Property rights patents, trade secrets, trademarks, and licensing is essential. Establishing appropriate internal policies from the outset can prevent companies from learning a costly and painful lesson in the courtroom. With Intellectual Property in the Food Technology Industry, currently the only book of its kind focusing specifically on the food industry, one will learn what to consider throughout the various creative phases of a product's lifespan from initial research and development initiatives through post-production.
Integrated Science in Digital Age ; ICIS 2019
The ICIS 2019 received roughly 50 contributions, by authors hailing from six countries. Following a peer-review process, the Scientific Committee – a multidisciplinary group of 110 experts from 38 countries around the globe – selected roughly 60% for publication. The main topics covered include: Artificial Intelligence Research; Digital Business & Finance; Educational Sciences; Health Management Informatics; Public Administration in the Digital Age; and Social Problem-solving.
Food irradiation
Treatment of food by specific ionizing radiations to improve microbiological safety and storability is one of the most extensively studied technology of the XXth century. However, much of the research has been carried out in laboratories and it is still relatively underutilized commercially. Its application potential is very diverse, from inhibition of sprouting of tubers and bulbs to production of commercially sterile food products. The safety of consumption and wholesomeness of irradiated food have been extensively studied in international cooperations. Numerous international expert groups set up jointly by the FAO, the IAEA and the WHO, or the Scientific Committee on Food of the European Commission concluded that foods irradiated with appropriate technologies are both safe and nutritionally adequate. A Codex General Standard for Irradiated Foods and a Recommended International Code of Practice for Radiation Processing of Food have been developed.
