Functional and Preservative Properties of Phytochemicals examines the potential of plant-based bioactive compounds as functional food ingredients and preservative agents against food-spoiling microbes and oxidative deterioration. The book provides a unified and systematic accounting of plant-based bioactive compounds by illustrating the connections among the different disciplines, such as food science, nutrition, pharmacology, toxicology, combinatorial chemistry, nanotechnology and biotechnological approaches. Chapters present the varied sources of raw materials, biochemical properties, metabolism, health benefits, preservative efficacy, toxicological aspect, safety and Intellectual Property Right issue of plant-based bioactive compounds. Written by authorities within the field, the individual chapters of the book are organized according to the following practical and easy to consult format: introduction, chapter topics and text, conclusions (take-home lessons), and references cited for further reading. - Provides collective information on recent advancements that increase the potential use of phytochemicals - Fosters an understanding of plant-based dietary bioactive ingredients and their physiological effects on human health at the molecular level - Thoroughly explores biotechnology, omics, and bioinformatics approaches to address the availability, cost, and mode of action of plant-based functional and preservative ingredients

Functional and Preservative Properties of Phytochemicals examines the potential of plant-based bioactive compounds as functional food ingredients and preservative agents against food-spoiling microbes and oxidative deterioration. The book provides a unified and systematic accounting of plant-based bioactive compounds by illustrating the connections among the different disciplines, such as food science, nutrition, pharmacology, toxicology, combinatorial chemistry, nanotechnology and biotechnological approaches. Chapters present the varied sources of raw materials, biochemical properties, metabolism, health benefits, preservative efficacy, toxicological aspect, safety and Intellectual Property Right issue of plant-based bioactive compounds. Written by authorities within the field, the individual chapters of the book are organized according to the following practical and easy to consult format: introduction, chapter topics and text, conclusions (take-home lessons), and references cited for further reading.

This book reviews all important aspects of Microbial sustainability in food production and food safety with the aim of shedding new light on these microbes through combined understanding of traditional and novel paradigms. The book is divided into three sections, the first of which reinterprets fundamentals of food microbiology, examining the beneficial aspects of microorganisms in food and microbial responses from food environments and preservation. The second section discusses recent advances in understanding of the sustainable food production, covering, for example, agriculturally important microbes, farming microbes, and fermentation. A wide range of bio-factory issues in food production are also addressed, before turning attention to contemporary food safety approaches in the context of novel assessment methods for microbiological food characterization, improving food safety and food quality, etc. The final section is devoted to public health and its importance of microorganisms in food processing as well as the economic importance of microorganisms as this is also an increasingly important area as we move toward microbial research advances.

Phytochemicals have been present in human diet and life since the birth of mankind, including the consuming of plant foods and the application of herbal treatments. This coevolutionary interaction of plants and people has resulted in humans' reliance on food and medicinal plants as sources of macronutrients, micronutrients, and bioactive phytochemicals. Phytochemicals can be used as adjuvant agents and sensitizers in traditional antibiotic and anticancer therapy, reducing the potential of selecting resistant microbial strains and cancer cells. Recent Frontiers of Phytochemicals addresses the many processes of potential phytochemical evaluation of known sources, with a focus on phytochemical and pharmacological evaluations, and computational research into the structures and pharmacological mechanisms of natural products and their applications in medicine, food and biotech. - Novel extraction, characterization, and application method for phytochemicals in food, pharmacology, and biotechnology - Colour illustrations and extensive tables with state-of-art information - Covers potential sources of phytochemicals, their extraction and characterization techniques

This book focuses on novel technologies related to food processing technology and engineering. It also focuses on food safety, quality and management, the scope of the Internet of Things (IoT) in food processing and its management, bioengineering tools for crop improvement in agriculture, recent innovations in food packaging, nanotechnology in food processing, and the nutritional health benefits of food. 3D printed food, an interesting and increasingly popular concept among the public today, is a meal prepared through an automated additive process using 3D food printers. This book is a ready reference for food researchers, students, and industry professionals. The book updates the current scenario of food processing technology and engineering for readers from agriculture and its allied fields including students and researchers of food science and technology, dairy science and technology, packaging industry, people working in food safety organisations, and researchers in the field of nanotechnology.

Advances in Food Engineering, the latest release in the Current Developments in Biotechnology and Bioengineering series, is a unique source of state-of-art information about scientific and technological advances in food engineering. The book gives specific understanding of the engineering properties of food materials such as the morphological, physic-chemical, nutritional, thermal and organoleptic characteristics of food products. It covers food processing and preservation methods such as pressure, light, electromagnetic, sound and heat based and also the use of artificial intelligence-based machineries, intelligent control systems, Internet of Things (IoT) and Blockchain for food security traceability. - Reviews technological advancements in food engineering - Includes applications of emerging thermal, non-thermal and intelligent techniques/systems in the field of food processing, food supply chain and food analysis - Presents innovative approaches like artificial intelligence in food engineering - Provides comprehensive and integrated details in food processing/engineering/analysis while also helping users understand covered concepts

Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage that create significant loss to global food production while also discussing how food serves as a vehicle for the transmission of pathogenic microorganisms responsible for mild to debilitating health conditions in humans. The book provides essential information for food safety professionals on issues relating to foodborne diseases and offers potential solutions by presenting various methods of incorporating natural products in food production to prevent the spread of foodborne pathogenic organisms. The demand for green consumerism and consumers general distaste for synthetic food additives poses a serious challenge to food safety and preservation. Natural products are used as green and sustainable source of bioactive compounds that can be applied in various fields including food. The use of plant and other natural products in food preservation is on the rise, hence this book reviews microbial mediated food spoilage, foodborne pathogens and food contamination and offers applications of natural products in food preservation. - Provides important information on microbial metabolic by-products (natural enzymatic processes) to prevent food spoilage or deterioration - Includes molecular techniques for antimicrobial and antioxidant applications in food, food packaging and edible films - Presents the latest evidence-based science on the natural products used as additives in food

This book focuses on the usage and application of plant- and animal-based food products with significant functional properties and health benefits as well as their development into processed food. Many chapters in this book contain overviews on superfood and functional food from South America. Details on the functional properties of apiculture products are also included herein. Additionally, an area that is not widely discussed in academia - pet food with functional properties - is also covered. It is hoped that this book will serve as a source of knowledge and information to make better choices in food consumption and alterations to dietary patterns. It is also recommended for readers to take a look at a related book, Superfood and Functional Food - The Development of Superfoods and Their Roles as Medicine.

Edible Flowers: Health Benefits, Nutrition, Processing, and Applications discusses several edible flowers and their history, bioactive compounds, pharmacological properties, chemistry, and manifold applications. Composed of 20 chapters, the book explores significant edible flowers which have a bioactive and pharmacological attribute apart from preservation aspects. Each of the presented flowers are analyzed by its taxonomy, history, nutritional properties, important bioactive natural compounds, pharmacological potential, use in food processing, and marketability. Medicinal and edible flowers that are grown in the various countries and are thought to promote health are also the subject of this book, thus ensuring the food security aspect. Written by a team of experts in the field, this book is a good support for researchers and scientists working in the fields of food science, food technology, and nutrition, with a special interest by the study of edible flowers. - Covers the nutritional and pharmacological aspects of edible flowers - Addresses the most popular edible flowers in the world as a source for nutraceuticals - Presents application in food products and potential health benefits - Discuss the various preservation techniques to improve the storage stability of edible flowers

Advances in Food and Nutrition Research, Volume 104 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release and application in foods and nutraceuticals, as well as up-to-date information on food technologies, including 3D printing, safety of raw materials, and viruses in foods. Chapters in this new release cover Development and Application of Lipidomics for Food Research, Multi-omics fingerprints for food geographical origin identification and authentication, and Mass Spectrometry-based Techniques for Identification of Compounds in Milk and Meat Matrix, Micro- and Nanoencapsulation of Natural Phytochemicals: Challenges and Recent Perspectives for the Food and Nutraceuticals Industry Applications. Additional sections delve into the Effect of type and interfacial modification of emulsions on the protection and delivery of nutraceuticals, Nutricosmetics: a new frontier in bioactive peptides' research towards skin aging, In vitro digestion models in the design of safe and nutritious foods, and Informing consumers optimally about their food: issues with and potential solutions for different types of information, their sources and consumers' trust. - Contains contributions that have been carefully selected based on their vast experience and expertise on the subject - Includes updated, in-depth and critical discussions of available information, giving the reader a unique opportunity to learn - Encompasses a broad view of the topics at hand