B. Dave Oomah – författare

Herbs, Botanicals and Teas presents the latest scientific and technical information on the chemical, pharmacological, epidemiological and clinical aspects of major herbal and tea products. Written by leading researchers contributing to the field, this is the first reference to provide in-depth coverage of garlic, ginseng, Echinacea, ginger, fenugreek, St. John's Wort, Ginko Biloba, goldenseal, saw palmetto, valerian, evening primrose, licorice, bilberries and blueberries and black and green teas. Also included are chapters on international regulations and quality assurance and quality control for the herbal and tea industry.

With 20 agro-climatic regions, India has the second-largest agricultural land mass. This book presents the latest scientific and technical information on indigenous and domesticated crops grown, consumed, and traded in India, forming part of its agro-economy. It covers the uses of the crops in Indian food products and/or future food developments, highlighting product developments through traditional and innovative processing and engineering and/or microbial technologies to produce nutraceutical and functional food ingredients. The health benefits of these crops, many used in Ayurvedic medicine, are also covered, particularly in regard to alleviating prevalent non-communicable diseases.Key Features:Discusses increasing crop biodiversity, promoting sustainable, climate- and eco-friendly, circular agricultureReviews industry standards/regulations, by-product/s recovery and use, and other value-added processesPresents future prospects, particularly in reference to sustainability, responsible water use, crop/food waste reduction, and benefits to the agro-economy

With 20 agro-climatic regions, India has the second-largest agricultural land mass. This book presents the latest scientific and technical information on indigenous and domesticated crops grown, consumed, and traded in India, forming part of its agro-economy. It covers the uses of the crops in Indian food products and/or future food developments, highlighting product developments through traditional and innovative processing and engineering and/or microbial technologies to produce nutraceutical and functional food ingredients. The health benefits of these crops, many used in Ayurvedic medicine, are also covered, particularly in regard to alleviating prevalent non-communicable diseases.Key Features:Discusses increasing crop biodiversity, promoting sustainable, climate- and eco-friendly, circular agricultureReviews industry standards/regulations, by-product/s recovery and use, and other value-added processesPresents future prospects, particularly in reference to sustainability, responsible water use, crop/food waste reduction, and benefits to the agro-economy

Increasing fiber consumption can address, and even reverse the progression of pre-diabetes and other associated non-communicable diseases. Understanding the link between plant dietary fiber and gut health is a small step in reducing the heavy economic burden of metabolic disease risks for public health. This book provides an overview of the occurence, significance and factors affecting dietary fiber in plant foods in order to critically evaluate them with particular emphasis on evidence for their beneficial health effects.

A complete guide to the evolving methods by which we may recover by-products and significantly reduce food wasteAcross the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds. Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book:  Explains how reconstituted by-products can best be used to radically reduce food wasteDiscusses the potential nutraceutical assets of recovered food wasteCovers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee groundsDescribes novel extraction processes and the emerging use of nanotechnologyA significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.

MOLECULAR MECHANISMS OF FUNCTIONAL FOOD Comprehensive resource for understanding state-of-the-art mechanisms behind food health effects This book provides information on the development and validation of functional foods towards their market and industrial application. It covers the available information on developments, efficacy, and testing and safety, while demonstrating the proven or potential effects of food on health and disease. With contributions from the foremost experts in the field, this book will bring readers up to speed on the state of the art in the mechanisms behind food health effects, from their physiological bases to their conception, current uses, and future developments. Sample topics covered by the authors include: The molecular mechanisms of action of antioxidant fibers, prebiotics, ginger, and cinnamonSaffron, a functional food with potential molecular effectsPseudocereals, ancestral grains that can serve as a source of bioactive compounds for functional foodsMolecular effects of future functional foods – psychobiotics, chronobiotics, hempseed, opuntia, common and carioca beans, coffee and cocoa by-productsFood industry professionals, government workers involved in projects related to food, and students in programs of study related to food can use this book as an up-to-date reference to fully understand the effects that many common and uncommon foods have on humans.

Herbs, Botanicals and Teas presents the latest scientific and technical information on the chemical, pharmacological, epidemiological and clinical aspects of major herbal and tea products. Written by leading researchers contributing to the field, this is the first reference to provide in-depth coverage of garlic, ginseng, Echinacea, ginger, fenugreek, St. John's Wort, Ginko Biloba, goldenseal, saw palmetto, valerian, evening primrose, licorice, bilberries and blueberries and black and green teas. Also included are chapters on international regulations and quality assurance and quality control for the herbal and tea industry.