Engineering Practices for Milk Products: Dairyceuticals, Novel Technologies, and Quality
Handbook of Research on Food Science and Technology: Volume 3: Functional Foods and Nutraceuticals
Technological Processes for Marine Foods, From Water to Fork: Bioactive Compounds, Industrial Applications, and Genomics
Kalidas Shetty, Gopinadhan Paliyath, Anthony Pometto, Robert E. Levin
October 10, 2019
World-wide there are more overweight and obese people (1 billion) than there are malnourished (0.8 billion). Today the challenge lies not just in meeting basic nutritional needs, but providing additional protective ingredients to help prevent the major chronic diseases associated with obesity....
Megh R. Goyal, Subrota Hati
October 04, 2019
While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value. This volume looks at new research, technology, and...
M. Selvamuthukumaran, Yashwant V Pathak
October 01, 2019
In a finished nutraceutical product, flavors play an integral role. Flavor Development for Functional Foods and Nutraceuticals is about the crucial role added flavors play in any nutraceutical product. It describes the various extraction techniques that are being adopted for manufacturing flavors...
Mark S. Meskin, Wayne R. Bidlack, R. Keith Randolph
September 19, 2019
The fastest growing demographic in both developed and developing societies around the world, the elderly bring unique medical and financial health-care burdens. In response to this phenomenon, a large and growing body of research is directed toward the science of healthy aging. A substantial...
Megh R. Goyal, P. P. Joy, Hafiz Ansar Rasul Suleria
September 10, 2019
This new book deals with recent advanced research on natural products and health-promoting foods that work to reduce the risk of diseases while enhancing overall well-being. Plant-based functional foods are known to contain compounds (also referred to as phytochemicals) in the leaves, stems,...
Monica Lizeth Chavez-Gonzalez, Jose Juan Buenrostro-Figueroa, Cristobal N. Aguilar
August 07, 2019
The three volumes in this handbook highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbook focuses on modernization in...
Dilip Ghosh, Pulok K. Mukherjee
August 05, 2019
Globally, natural medicine has been considered as an important alternative to modern allopathic medicine. Although natural medicines are popular in society, only limited medicinal herbs have been scientifically evaluated for their potential in medical treatment. This book connects various aspects...
Megh R. Goyal, Hafiz Ansar Rasul Suleria
July 22, 2019
Focusing on the importance of functional foods and their secondary metabolites for human health, this volume presents new insights with scientific evidence on the use of functional foods in the treatment of certain diseases. The plants covered and their bioactive compounds are easily accessible and...
June 19, 2019
“..it is increasingly clear that cancer is also a disease of inertia. In this book, a broadly multidisciplinary group presents the evidence and provides the recommendations. … The antidote to diseases of inertia is movement — let’s move!” John Potter, M.D.,Ph.D., from the Foreword The American...
Megh R. Goyal, Hafiz Ansar Rasul Suleria, Shanmugam Kirubanandan
June 13, 2019
The importance and value of foods from marine sources is ever-increasing, especially as the availability of arable land decreases due to climate change, increasing populations and urbanization, and other factors. This book looks at the importance of marine foods and their secondary metabolites for...
Kedar N. Prasad
April 19, 2019
Increased oxidative stress due to the production of excessive amounts of free radicals along with the effects of chronic inflammation plays a major role in the initiation and progression of most chronic diseases. In addition, increased release of glutamate plays a central role in the pathogenesis...
Gabriel Vinderola, Arthur Ouwehand, Seppo Salminen, Atte von Wright
April 05, 2019
Through four editions, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how’s and why’s lactic acid-producing fermentation improves the storability, palatability, and nutritive value of perishable foods. Thoroughly updated and fully revised,...
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