Anka Trajkovska Petkoska – författare

Unleashing the Power of Functional Foods and Novel Bioactives guides readers to understand how the physiological effects of functional foods can optimize health and aid in specific disease outcomes and prevention. The book examines the impact of functional foods on various aspects of health including, but not limited to, cardiovascular, digestive, cognitive, metabolic, bone and joint and ocular. Other sections examine functional foods can boost sports performance and manage inflammation. Finally, the book explores lesser-known bioactives derived from natural compounds and explores their potential health benefits while providing education on sustainable production methods and the safety and toxicity.Examines the relationship between functional foods and bioactivesExplores functional foods and bioactives for specific health conditionsOffers strategies for incorporating functional foods into everyday life to optimize health and nutritionAssesses the safety and toxicity of functional foods and nutraceuticalsDiscusses sustainable production practices, including farming, labeling, and certification

Unleashing the Power of Functional Foods and Novel Bioactives guides readers to understand how the physiological effects of functional foods can optimize health and aid in specific disease outcomes and prevention. The book examines the impact of functional foods on various aspects of health including, but not limited to, cardiovascular, digestive, cognitive, metabolic, bone and joint and ocular. Other sections examine functional foods can boost sports performance and manage inflammation. Finally, the book explores lesser-known bioactives derived from natural compounds and explores their potential health benefits while providing education on sustainable production methods and the safety and toxicity.- Examines the relationship between functional foods and bioactives- Explores functional foods and bioactives for specific health conditions- Offers strategies for incorporating functional foods into everyday life to optimize health and nutrition- Assesses the safety and toxicity of functional foods and nutraceuticals- Discusses sustainable production practices, including farming, labeling, and certification

Innovations and Practice in Advancing Culinary Nutrition and Integrating Food Science is a critical resource for researchers, industry professionals, and academics seeking to stay at the forefront of the evolving food landscape. This comprehensive volume is organized into six sections, beginning with foundational principles in food, nutrition, and culinary science-covering chapters such as Interconnection Between Food, Nutrition, and Culinary Science and Fundamentals of Food Science and Technology. It then progresses by exploring cutting-edge innovations in culinary science, including Molecular Gastronomy and Neuro-Gastronomy, alongside practical insights into food processing advancements like AI and Robotics. The book dedicates significant focus to nutrition and health, highlighting breakthroughs in personalized nutrition, nutrigenomics, and functional foods. The final sections address sustainability, ethical practices, and future horizons, including discussions on food waste reduction, sustainable food systems, and future foods. Innovations and Practice in Advancing Culinary Nutrition and Integrating Food Science is vital for leveraging scientific and technological progress to develop healthier, safer and more sustainable food solutions. By integrating insights from culinary arts, food processing, and nutritional science, it equips professionals with the knowledge to innovate responsibly and address global issues such as food security, safety, and environmental impact. Whether exploring the role of emerging ingredients or the future of personalized diets, this book offers a detailed roadmap to shape the future of food in both academia and industry.Integrates culinary science with nutrition and food technology to develop innovative, health-promoting foodsExplores the latest advancements in food processing, including AI, nanotechnology, and molecular gastronomy, to improve nutrition, food quality and safetyIdentifies sustainable and ethical practices that reduce waste, enhance food security, and promote eco-friendly food systemsHarnesses emerging technologies like personalized nutrition, nutrigenomics, and digital tools to tailor diets to individual health needsExplores future trends and challenges in global food security, novel ingredients, and technological integration to shape the next generation of food solutions

Postharvest losses of fruits and vegetables are a global concern, wasting about 1/3 of the total global production. The postharvest losses lead to increasing greenhouse gases in the environment and may have negative impacts on human health and on planetary wellbeing. Therefore, to overcome these issues, edible packaging in terms of coatings and films are an innovative postharvest management strategy, and help in the preservation of produces by extending the shelf life and quality of the packed items. Edible packaging is non-toxic, biodegradable in nature and generally recognized safe for the consumption. It is a good substitute for plastic and synthetic based packaging, glass, cardboard and metal that has direct impact on the environment and usually ends up polluting land zones and aquatics.More than 170 United Nation member countries are focusing on reducing the use of plastic and synthetic based packaging for food application in order to achieve the United Nations Sustainable Development Goals 2030, particularly SDGs 12 and 13 by reducing post-harvest losses and contributing in the reduction in 50% of food wastes. Therefore, the edible packaging has the ability to provide protection to produces which result in shelf life extension. Numerous types of natural plant and animal derived biopolymers such as polysaccharides, proteins, lipid and their composites, vitamins, nutrients, colorant, flavor agents and nanomaterials used to formation of edible coating for applications. The applications of edible coating provide barrier and UV protection for fruits and vegetables. There are many scientific concepts that have shown the efficiency of the biopolymer based edible coating for fruits and vegetables preservation by retarding the oxidation, water loss and microbial load.Trends in Edible Packaging: A sustainable approaches for postharvest management of fruits and vegetables studies the concept of edible coatings and its mechanism in preservation of fruits and vegetables. The book also provides detailed information about natural plant and animal derived biopolymers for edible coatings.  The effects of incorporation of additives/active agents and nanomaterials on the functional properties of edible coatings/films are covered in full, as well as details about their control release mechanism. Chapters are dedicated to polysaccharides, proteins, lipids and composite (binary/ternary) edible coatings on fruits and vegetables. Edible film formation methods and coating deposition processes on the surface of the fruits & vegetables; sustainable approaches towards global SDGs, advantage and drawbacks of the edible coating are also covered extensively in this book.

Postharvest losses of fruits and vegetables are a global concern, wasting about 1/3 of the total global production. The postharvest losses lead to increasing greenhouse gases in the environment and may have negative impacts on human health and on planetary wellbeing. Therefore, to overcome these issues, edible packaging in terms of coatings and films are an innovative postharvest management strategy, and help in the preservation of produces by extending the shelf life and quality of the packed items. Edible packaging is non-toxic, biodegradable in nature and generally recognized safe for the consumption. It is a good substitute for plastic and synthetic based packaging, glass, cardboard and metal that has direct impact on the environment and usually ends up polluting land zones and aquatics.More than 170 United Nation member countries are focusing on reducing the use of plastic and synthetic based packaging for food application in order to achieve the United Nations Sustainable Development Goals 2030, particularly SDGs 12 and 13 by reducing post-harvest losses and contributing in the reduction in 50% of food wastes. Therefore, the edible packaging has the ability to provide protection to produces which result in shelf life extension. Numerous types of natural plant and animal derived biopolymers such as polysaccharides, proteins, lipid and their composites, vitamins, nutrients, colorant, flavor agents and nanomaterials used to formation of edible coating for applications. The applications of edible coating provide barrier and UV protection for fruits and vegetables. There are many scientific concepts that have shown the efficiency of the biopolymer based edible coating for fruits and vegetables preservation by retarding the oxidation, water loss and microbial load.Trends in Edible Packaging: A sustainable approaches for postharvest management of fruits and vegetables studies the concept of edible coatings and its mechanism in preservation of fruits and vegetables. The book also provides detailed information about natural plant and animal derived biopolymers for edible coatings.  The effects of incorporation of additives/active agents and nanomaterials on the functional properties of edible coatings/films are covered in full, as well as details about their control release mechanism. Chapters are dedicated to polysaccharides, proteins, lipids and composite (binary/ternary) edible coatings on fruits and vegetables. Edible film formation methods and coating deposition processes on the surface of the fruits & vegetables; sustainable approaches towards global SDGs, advantage and drawbacks of the edible coating are also covered extensively in this book.

This book focuses on the exploitation of whey through the extensive analysis of its molecular composition. Whey can provide various valuable compounds such as lactose, proteins and peptides. The book covers the biotechnological treatments of whey using biochemical and enzymatic treatment and microbial transformation, various high value products such as bioethanol, glycerol, Bioplastics (PLA), bacteriocins, exopolysaccharides, bacterial polysaccharides (PHA, PHB, Xanthan), single cell proteins, probiotics, bioactive peptides, organic acids (lactic, butyric, acetic acid), enzymes and biogas using microbial conversion of whey. The book also covers the use of whey for the preparation of different food products such as whey powder, condensed whey, spreads and various whey-based beverages including fermented beverages. Recent trends, opportunities and challenges in functional carbonated whey-based beverages are also discussed.  Unlike the existing literature describing whey utilization, this book focuses on valorization, technological advancement and sustainable biotransformation of whey. The book also deals with membrane processing, sustainable approaches, biotechnological potential, green technologies and production of bioplastics. In addition, the book provides theoretical and practical information to present the various aspects of valorization of whey as a by-product.  This book is a need of the hour for its eco-friendly approach. Whey Valorization: Innovations, Technological Advancements and Sustainable Exploitation will be a great resource for researchers, dairy technologists, food technologists, students and professionals working on sustainable and effective utilization of food as well as dairy wastes and by-products.