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Sustainable and functional foods from plants : health impact, bioactive compounds, and production technologies /
"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 po...
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| Other Authors: | , , |
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
Palm Bay, FL : Boca Raton, FL :
Apple Academic Press Inc. ; CRC Press,
2024.
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| Edition: | First edition. |
| Series: | Innovations in agricultural and biological engineering.
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| Subjects: | |
| Online Access: |
Full text (Wentworth users only) |
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| 245 | 0 | 0 | |a Sustainable and functional foods from plants : |b health impact, bioactive compounds, and production technologies / |c edited by Megh R. Goyal, PhD, P.E., Arijit Nath, PhD, Zolt?an Kov?acs, PhD. |
| 250 | |a First edition. | ||
| 264 | 1 | |a Palm Bay, FL : |b Apple Academic Press Inc. ; |a Boca Raton, FL : |b CRC Press, |c 2024. | |
| 264 | 4 | |c ?2024 | |
| 300 | |a 1 online resource (xxx, 428 pages) : |b illustrations (chiefly color). | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Innovations in agricultural and biological engineering | |
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a "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: Health Impact, Bioactive Compounds, and Production Technologies 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."-- |c Provided by publisher. | ||
| 545 | 0 | |a Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico-Mayaguez Campus. He has worked as a Soil Conservation Inspector and as a Research Assistant at Haryana Agricultural University and Ohio State University. He was the first agricultural engineer to receive the professional license in Agricultural Engineering from the College of Engineers and Surveyors of Puerto Rico and was proclaimed as the "Father of Irrigation Engineering in Puerto Rico for the twentieth century" by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. During his professional career of over 52 years, he has received many prestigious awards. A prolific author and editor, he has written more than 200 journal articles and several textbooks and has edited over 100 books. Arijit Nath, PhD, is a Postdoctoral Researcher and Teaching Assistant in the Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary. Dr. Nath has held a variety of positions, including postdoctoral research fellow in the Department of Food Engineering at Corvinus University of Budapest, Hungary; Department of Biochemical and Chemical Engineering at Technical University of Dortmund, Germany; Department of Refrigeration and Livestock Products Technology at Szent Istv?n University, Hungary; and chemical engineer in So?os Erno Research and Development at University of Pannonia, Hungary. He has participated in several professional industrial training and workshops in the field of biotechnology. He has published 30 research and review articles in international journals and 12 book chapters. Dr. Nath has also presented the research outcomes in more than 70 international conferences and 15 conferences within India. He received several best presenter awards at international conferences. He has also delivered lectures in several scientific communities with honor. Due to his strong proficiency in the field of biochemical and food engineering, he is serving as a reviewer and an editor in SCI journals and books. Dr. Nath is a member of the Asia-Pacific Chemical, Biological & Environmental Engineering Society; Indian Institute of Engineers; Indian Institute of Chemical Engineers; Biotech Research Society of India; European Membrane Society; Indian Membrane Society; and European Federation of Biotechnology. Dr. Nath teaches several theory subjects and is co-supervisor for undergraduate, postgraduate, and PhD students in the Department of Food Process Engineering, Hungarian University of Agriculture and Life Sciences, Hungary. His major research focus is on fermentation technology, enzymatic reaction, bioreactor design, probiotics and prebiotics, allergy-free food products, food waste valorization, membrane separation process, membrane integrated bioreactors, environmental benign processes, and mathematical modeling of bioprocesses. Dr. Nath received his PhD award in Chemical Engineering from Jadavpur University, India, in 2014. During his PhD tenure, Dr. Nath was a senior research fellow, supported by the Council of Scientific and Industrial Research (CSIR), Indiam and project research fellow, supported by the University Grants Commission (UGC), India. Zolt?n Kov?cs, PhD, is a Professor in the Department of Measurements and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), Budapest, Hungary. He is also the International Affairs Advisor for the Institute. He received his MSc and PhD diplomas in Food Science at Corvinus University and completed his habilitation in the field of food science at Szent Istvan University, Hungary. He spent three years as a postdoctoral research fellow at Kobe University, Japan. Since his postdoc period, he has been also working with the near infrared spectroscopy (NIRS), using both the conventional and the novel aquaphotomics data evaluation techniques. Dr. Kovacs has won several research awards and fellowships, including pre- and postdoctoral awards and National Excellence Fellowships. Recently he won the J?nos Bolyai Research Scholarship of the Hungarian Academy of Sciences. He won the J?ozsef Farkas Excellence Award of the Faculty of Food Science, Szent Istvan University, and the research group under his leadership won three Excellence Research Group grants for their research to develop measurement methods for quick determination of adulteration in various food products. Currently, Dr. Kovacs collaborates and leads different national and international research projects. He is the International Affairs Advisor of the Institute of Food Science and Technology, MATE. To date, Dr. Kovacs has published 70 impact factor articles, six book chapters in international journals and books and has contributed to over 100 international and Hungarian scientific conference presentations, for which he won best presentation awards. Dr. Kovacs is a member of Agro- and Biosystems Engineering Research Committee of the Hungarian Academy of Science and acts as the European Liaison of the International Aquaphotomics. | |
| 588 | |a Description based on online resource; title from digital title page (viewed on July 22, 2024). | ||
| 650 | 0 | |a Functional foods. | |
| 650 | 0 | |a Plants, Edible. | |
| 650 | 0 | |a Nutrition. | |
| 650 | 2 | |a Plants, Edible | |
| 700 | 1 | |a Goyal, Megh R., |e editor. |1 https://id.oclc.org/worldcat/entity/E39PBJm4YgRhhtHPGYqr7Xh8md | |
| 700 | 1 | |a Nath, Arijit, |e editor. |1 https://id.oclc.org/worldcat/entity/E39PCjKBJwvWjG88BGjhCbCWjC | |
| 700 | 1 | |a Kov?acs, Zolt?an |c (Lecturer in food science and technology), |e editor. | |
| 776 | 0 | 8 | |i Print version: |t Sustainable and functional foods from plants. |b First edition. |d Palm Bay, FL, USA ; Burlington, ON, Canada : Apple Academic Press, 2024 |z 1774914549 |z 9781774914540 |w (OCoLC)1412043640 |
| 830 | 0 | |a Innovations in agricultural and biological engineering. | |
| 852 | |b Ebooks |h CRC | ||
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