Effect of Different Cooking Methods on the Antioxidant Properties, Antinutrients and Bioavailability of Micronutrients of Selected Edible Wild Plants PDF Download
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Author: Xue Ni Ng
Publisher:
ISBN:
Category : Antioxidants
Languages : en
Pages : 329
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Book Description
Author: Xue Ni Ng
Publisher:
ISBN:
Category : Antioxidants
Languages : en
Pages : 329
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Book Description
Author: Isabel C. F. R. Ferreira
Publisher: John Wiley & Sons
ISBN: 1118944623
Category : Technology & Engineering
Languages : en
Pages : 493
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Book Description
Wild Plants, Mushrooms and Nuts: Functional Properties and Food Applications is a compendium of current and novel research on the chemistry, biochemistry, nutritional and pharmaceutical value of traditional food products, namely wild mushrooms, plants and nuts, which are becoming more relevant in diets, and are especially useful for developing novel health foods and in modern natural food therapies. Topics covered will range from their nutritional value, chemical and biochemical characterization, to their multifunctional applications as food with beneficial effects on health, though their biological and pharmacological properties (antioxidant, antibacterial, antifungal, antitumor capacity, among others).
Author: Yen Ching Lee
Publisher:
ISBN:
Category : Cooking (Vegetables)
Languages : en
Pages : 204
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Book Description
Author: Leon Alexander Terry
Publisher: CABI
ISBN: 1845935284
Category : Science
Languages : en
Pages : 427
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Book Description
Provides detailed information on identity, nature, bioavailability, chemopreventative effects and postharvest stability of specific chemical classes with known bioactive properties.
Author: A. Pusztai
Publisher: Cambridge University Press
ISBN: 0521328241
Category : Medical
Languages : en
Pages : 276
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Book Description
This volume surveys the chemistry, biochemistry, biosynthesis, metabolism and pharmacological properties of lectins. Lectins, which are most commonly found in plants, are widespread natural products with striking biological activities. Their specific ability to recognise and bind to simple or complex saccharides facilitates their role as effective information protein molecules. As agents of cell-to-cell recognition, lectins promote symbiosis between plants and specific nitrogen-fixing soil bacteria. As natural defensive molecules, they can protect plants against predators such as bacteria, fungi and insects. As part of our diet, lectins are powerful exogenous growth factors in the small intestine and influence our health, the digestive function and the bacterial ecology of the alimentary tract. Lectins are also important research tools in preparative biochemistry and cell science.
Author: N. Rukma Reddy
Publisher: CRC Press
ISBN: 1040068774
Category : Medical
Languages : en
Pages : 208
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Book Description
Food Phytates takes a new look at phytates, including their potential health benefits. It includes the latest information on the beneficial heath effects of phytates, the influence of phytates in disease prevention, the potential use of phytate as an antioxidant in foods, and phytase expression in transgenic plants. In 14 chapters, leading research
Author: H.K. Biesalski
Publisher: Karger Medical and Scientific Publishers
ISBN: 3318056855
Category : Health & Fitness
Languages : en
Pages : 254
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Book Description
Malnutrition caused by deficiencies of vitamins and minerals - also called hidden hunger - impairs both the intellectual and physical development of a child. Due to the absence of clinical symptoms and assessments, no intervention can be staged. The tragedy is that this, in turn, decreases the child’s chance to escape from poverty. This book looks at malnutrition in high-income countries, the nutrition transition and nutritional deficiencies in low-income countries, consequences of hidden hunger, and interventions to improve nutrition security. Written by leading experts in the field, it clearly stresses that national governments and international organizations must make malnutrition one of their top priorities in order to provide children with optimal conditions for a healthy future.
Author: Monika Skowyra
Publisher:
ISBN:
Category :
Languages : en
Pages : 183
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Book Description
Phenolic compounds, ubiquitous in plants, are of considerable interest and are increasingly becoming a subject of intensive research due to their bioactive properties such as antioxidant, antimicrobial, anti-mutagenic, anti-viral and anti-inflammatory activity. The objective of this research was to determine the antioxidant activity of extracts from selected plant materials, namely Caesalpinia spinosa, Perilla frutescens, Artemisia annua and Viola wittrockiana Gams. Plant material extracts were studied by in vitro methods, such as Total Phenolic Content, the measurement of scavenging capacity against ABTS cation and 15PH radicals, and the ferric reducing antioxidant power (FRAP). Many in vitro methods, such as ABTS, ORAC or FRAP assay, have been developed to evaluate antioxidant activity. Unfortunately, these methods often correlate poorly with the ability to inhibit oxidative deterioration of foods because the in vitro assays do not account for factors such as the physical location of the antioxidant, its interaction with other food components, and environmental conditions. To evaluate accurately the potential of antioxidants in foods, models must be developed that resemble conditions expected in food products. This study outlines model systems for the evaluation of natural antioxidants in two types of food: oil-in-water emulsions and meat model systems. In addition, in all analyzed samples the content of the main phenolic compounds were determine using techniques such as high performance liquid chromatography (HPLC) or liquid chromatography-mass spectrometry (LC-MS). The extract of Caesalpinia spinosa was tested for its antimicrobial effect against some common microorganisms and for growth promoting properties with respect to probiotic Lactobacillus plantarum strain. The results of this research indicate that extracts from the plants studied may be suitable for use as natural food additives.
Author: Mousumi Sen
Publisher: John Wiley & Sons
ISBN: 1119791618
Category : Technology & Engineering
Languages : en
Pages : 500
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Book Description
FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food. Food Chemistry: The Role of Additives, Preservatives and Adulteration is designed to present basic information on the composition of foods and the chemical and physical changes that their characteristics undergo during processing, storage, and handling. Details concerning recent developments and insights into the future of food chemical risk analysis are presented, along with topics such as food chemistry, the role of additives, preservatives, and food adulteration, food safety objectives, risk assessment, quality assurance, and control. Moreover, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection are covered, as well as sensor technology, environmental control, and safety. The book also presents detailed information about the chemistry of each major class of food additive and their multiple functionalities. In addition, numerous recent findings are covered, along with an explanation of how their quality is ascertained and consumer safety ensured. Audience The core audience of this book include food technologists, food chemists, biochemists, biotechnologists, food, and beverage technologists, and nanoscientists working in the field of food chemistry, food technology, and food and nanoscience. In addition, R&D experts, researchers in academia and industry working in food science/safety, and process engineers in industries will find this book extremely valuable.
Author: Hugo Campos
Publisher: Springer Nature
ISBN: 3030286835
Category : Science
Languages : en
Pages : 524
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Book Description
This book is open access under a CC BY 4.0 license. This book provides a fresh, updated and science-based perspective on the current status and prospects of the diverse array of topics related to the potato, and was written by distinguished scientists with hands-on global experience in research aspects related to potato. The potato is the third most important global food crop in terms of consumption. Being the only vegetatively propagated species among the world’s main five staple crops creates both issues and opportunities for the potato: on the one hand, this constrains the speed of its geographic expansion and its options for international commercialization and distribution when compared with commodity crops such as maize, wheat or rice. On the other, it provides an effective insulation against speculation and unforeseen spikes in commodity prices, since the potato does not represent a good traded on global markets. These two factors highlight the underappreciated and underrated role of the potato as a dependable nutrition security crop, one that can mitigate turmoil in world food supply and demand and political instability in some developing countries. Increasingly, the global role of the potato has expanded from a profitable crop in developing countries to a crop providing income and nutrition security in developing ones. This book will appeal to academics and students of crop sciences, but also policy makers and other stakeholders involved in the potato and its contribution to humankind’s food security.
