Amir Gull – författare

Development of Gluten-Free Pasta summarizes current progress in the development of gluten-free (GF) products, focusing particularly on pasta products. Presented in 11 chapters, the book focuses on the role of prebiotic fiber, hydrocolloids, fruit and vegetable by-product pomace and the physical, microstructural, sensory, and nutritional properties of the gluten-free pasta. The science of gluten intolerance is explained as well, with all relevant literature gathered and summarized in one place. Hence, this book lays a very solid foundation for the development of GF pasta which can be exploited as an essential therapeutic tool in the prevention of celiac disease. This comprehensive reference, written by world renowned scientists who elaborate on the study of different selected additives of plant origin, provides immense assistance in the field of research as many areas are still unexplored in the field of cereal science & technology.

An Oleoresin represents the true essence of spices enriched with volatile and non-volatile essential oil and resinous fractions. The oleoresin represents the wholesome flavor of the spice, a cumulative effect of the sensation of smell and taste. Therefore, it is designated as "true essence" of the spice and can replace spice powders in food products without altering the flavor profile. Our earth comprises a plethora of spices that have carved a niche in the global market in medicinal and health-related food products. These spices play a dual role as a food ingredient and a therapeutic agent preventing various diseases. This industry has acquired tremendous attention not only from consumers but also from scientific communities, and various food manufacturing organizations.

Handbook of Oleoresins: Extraction, Characterization, and Applications is a snapshot of information on oleoresins—production, composition, properties, applications (medicinal & health properties), and more. It is designed to be a practical tool for the various professionals who develop and market spices and oleoresins

Key Features:

The world is moving towards natural products. Spices lend color, taste, and flavor, and oleoresins are good source of antioxidants and have preservative as well as therapeutic power. Therefore it is important to understand and document the chemistry, characterization, properties and applications of oleoresins, as found in this handbook.

An Oleoresin represents the true essence of spices enriched with volatile and non-volatile essential oil and resinous fractions. The oleoresin represents the wholesome flavor of the spice, a cumulative effect of the sensation of smell and taste. Therefore, it is designated as "true essence" of the spice and can replace spice powders in food products without altering the flavor profile. Our earth comprises a plethora of spices that have carved a niche in the global market in medicinal and health-related food products. These spices play a dual role as a food ingredient and a therapeutic agent preventing various diseases. This industry has acquired tremendous attention not only from consumers but also from scientific communities, and various food manufacturing organizations.

Handbook of Oleoresins: Extraction, Characterization, and Applications is a snapshot of information on oleoresins—production, composition, properties, applications (medicinal & health properties), and more. It is designed to be a practical tool for the various professionals who develop and market spices and oleoresins

Key Features:

The world is moving towards natural products. Spices lend color, taste, and flavor, and oleoresins are good source of antioxidants and have preservative as well as therapeutic power. Therefore it is important to understand and document the chemistry, characterization, properties and applications of oleoresins, as found in this handbook.

In the last ten years there has been an exponential increase in the adoption of high-density farming, which leads to better yield and higher-quality fruits, thus improving the economic return. Handbook of Plum Fruit: Production, Postharvest Science, and Processing Technology covers all the recent advances in plum production, harvesting, handling and processing.

Divided into two main parts, the first eight chapters provide insight about preharvest processing of plums, whereas the later chapters discuss the postharvest processing of plums. This book also includes vital chapters on varietal improvement and rootstock breeding, high-density planting, and pollination. After harvesting, plum quality quickly diminishes, mainly due to weight loss, total acidity, loss of firmness, and decay.

Key Features:

Handbook of Plum Fruit provides comprehensive information on recent advances in postharvesting technologies of plum. The health benefits of plum and its products are also addressed. This book will assist horticulturists, agriculturists, pomologists, food scientists and others working in various fruit-processing industries.

In the last ten years there has been an exponential increase in the adoption of high-density farming, which leads to better yield and higher-quality fruits, thus improving the economic return. Handbook of Plum Fruit: Production, Postharvest Science, and Processing Technology covers all the recent advances in plum production, harvesting, handling and processing.

Divided into two main parts, the first eight chapters provide insight about preharvest processing of plums, whereas the later chapters discuss the postharvest processing of plums. This book also includes vital chapters on varietal improvement and rootstock breeding, high-density planting, and pollination. After harvesting, plum quality quickly diminishes, mainly due to weight loss, total acidity, loss of firmness, and decay.

Key Features:

Handbook of Plum Fruit provides comprehensive information on recent advances in postharvesting technologies of plum. The health benefits of plum and its products are also addressed. This book will assist horticulturists, agriculturists, pomologists, food scientists and others working in various fruit-processing industries.

As the global demand for sustainable and nutrient-rich crops grows, pseudocereals are emerging as a valuable alternative to traditional cereals. This book brings together recent scientific advances and practical insights on the chemistry, nutritional quality, processing technologies, and industrial applications of pseudocereals such as quinoa, amaranthus, buckwheat, and chia.

It explores their unique nutritional and bioactive components, innovative milling and extraction methods, and their potential to support food security, health, and sustainable development. The chapters provide a detailed examination of their techno-functional properties, utilization in food and non-food industries, and growing relevance in functional food markets.

The book also addresses consumer acceptance, market strategies, and safety considerations, offering a balanced perspective that connects traditional knowledge with modern food science. It serves as a comprehensive reference for researchers, food technologists, nutritionists, and industry professionals looking to harness the potential of pseudocereals in product development and industrial applications.

Features

· Examines the chemistry and nutritional composition of key pseudocereals

· Explores techno-functional properties of dietary fibers and their role in food innovation

· Covers emerging milling techniques and valorization of pseudocereal by-products

· Discusses bioactive compound extraction, health benefits, and functional food applications

· Reviews starch and protein extraction methods, functional roles, and industrial uses

· Addresses anti-nutritional factors and safety strategies for improved utilization

Ideal for researchers, food technologists, nutritionists, and industry professionals, this book offers a clear and comprehensive resource on the science and applications of pseudocereals. It is equally valuable for students and early-career scientists seeking to deepen their understanding of novel crops, innovative processing methods, and their role in developing sustainable, functional food systems.

As the global demand for sustainable and nutrient-rich crops grows, pseudocereals are emerging as a valuable alternative to traditional cereals. This book brings together recent scientific advances and practical insights on the chemistry, nutritional quality, processing technologies, and industrial applications of pseudocereals such as quinoa, amaranthus, buckwheat, and chia.

It explores their unique nutritional and bioactive components, innovative milling and extraction methods, and their potential to support food security, health, and sustainable development. The chapters provide a detailed examination of their techno-functional properties, utilization in food and non-food industries, and growing relevance in functional food markets.

The book also addresses consumer acceptance, market strategies, and safety considerations, offering a balanced perspective that connects traditional knowledge with modern food science. It serves as a comprehensive reference for researchers, food technologists, nutritionists, and industry professionals looking to harness the potential of pseudocereals in product development and industrial applications.

Features

· Examines the chemistry and nutritional composition of key pseudocereals

· Explores techno-functional properties of dietary fibers and their role in food innovation

· Covers emerging milling techniques and valorization of pseudocereal by-products

· Discusses bioactive compound extraction, health benefits, and functional food applications

· Reviews starch and protein extraction methods, functional roles, and industrial uses

· Addresses anti-nutritional factors and safety strategies for improved utilization

Ideal for researchers, food technologists, nutritionists, and industry professionals, this book offers a clear and comprehensive resource on the science and applications of pseudocereals. It is equally valuable for students and early-career scientists seeking to deepen their understanding of novel crops, innovative processing methods, and their role in developing sustainable, functional food systems.

This book covers the nutritional and nutraceutical profiles of a wide range of popularly consumed vegetables and nuts. The first half of the book focuses on popular vegetables, and describes how higher vegetable consumption reduces the risk of diseases ranging from diabetes to osteoporosis, diseases of the gastrointestinal tract, cardiovascular diseases, autoimmune diseases and cancer. The book also includes an interesting section on the antioxidant potential of mushrooms.