Michael N.A. Eskin – författare

Enzymes: Novel Biotechnological Approaches for the Food Industry provides an in-depth background of the most up-to-date scientific research and information related to food biotechnology and offers a wide spectrum of biological applications. This book addresses novel biotechnological approaches for the use of enzymes in the food industry to help readers understand the potential uses of biological applications to advance research. This is an essential resource to researchers and both undergraduate and graduate students in the biotechnological industries.

Provides fundamental and rigorous scientific information on enzymes Illustrates enzymes as tools to achieve value and quality to a product, either in vitro or in vivo Presents the most updated knowledge in the area of food biotechnology Demonstrates novel horizons and potential for the use of enzymes in industrial applications

Enzymes: Novel Biotechnological Approaches for the Food Industry provides an in-depth background of the most up-to-date scientific research and information related to food biotechnology and offers a wide spectrum of biological applications. This book addresses novel biotechnological approaches for the use of enzymes in the food industry to help readers understand the potential uses of biological applications to advance research. This is an essential resource to researchers and both undergraduate and graduate students in the biotechnological industries.- Provides fundamental and rigorous scientific information on enzymes- Illustrates enzymes as tools to achieve value and quality to a product, either in vitro or in vivo- Presents the most updated knowledge in the area of food biotechnology- Demonstrates novel horizons and potential for the use of enzymes in industrial applications

This book gives a complete picture of the canola crop including its history, botany, genetics, distribution, breeding and biotechnology, production, processing, composition, nutritional properties and utilization of the seed, oil and meal, as well as an economic profile. While the main focus in this book is on canola of Canadian origin, its cousin crop oilseed rape will also be discussed to a lesser extent. The work provides up-to-date information on the crop and highlights areas where research and development is either needed or is in process.- Provides extensive information on the canola plant, including breeding, genetic engineering for trait development, and seed morphology and composition- Editors and contributors are global leaders in canola research and application- Offers a comprehensive overview of canola oil and meal composition, nutrition, and utilization

Functional Foods and Chronic Disease: Role of Sensory, Chemistry and Nutrition explores the range of functional foods that are effective against a wide range of chronic diseases and addresses the impact of functional food bioactive compounds on organoleptic properties. Beginning with an introduction that details the key sensory and advanced instrumental methods essential for addressing the common problems associated with designing functional foods, the book also addresses the impact of aging and chronic diseases on sensory acuity as well as the effectiveness of functional foods in treating a wide range of chronic diseases.

Sections highlight the need for acceptable functional foods for individuals suffering from a wide range of chronic diseases and contain practical recommendations for their development. Food scientists, nutritionists, dietitians, food product developers, food supplement producers, food ingredient developers, natural product scientists, herbalists, and pharmacists, as well as students studying related areas, will benefit from this important resource.

Highlights the need for acceptable functional foods for individuals suffering from a wide range of chronic diseasesIncludes case studies, applications, literature reviews, and a summary of recent developments in the fieldProvides suggestions for improving the organoleptic properties of functional foods

Functional Foods and Chronic Disease: Role of Sensory, Chemistry and Nutrition explores the range of functional foods that are effective against a wide range of chronic diseases and addresses the impact of functional food bioactive compounds on organoleptic properties. Beginning with an introduction that details the key sensory and advanced instrumental methods essential for addressing the common problems associated with designing functional foods, the book also addresses the impact of aging and chronic diseases on sensory acuity as well as the effectiveness of functional foods in treating a wide range of chronic diseases.Sections highlight the need for acceptable functional foods for individuals suffering from a wide range of chronic diseases and contain practical recommendations for their development. Food scientists, nutritionists, dietitians, food product developers, food supplement producers, food ingredient developers, natural product scientists, herbalists, and pharmacists, as well as students studying related areas, will benefit from this important resource.- Highlights the need for acceptable functional foods for individuals suffering from a wide range of chronic diseases- Includes case studies, applications, literature reviews, and a summary of recent developments in the field- Provides suggestions for improving the organoleptic properties of functional foods

Oilseeds and Fats: Trait Improvement, Processing, Properties and Applications covers recent developments in the areas of oilseeds production practices, breeding, and genetic improvement for sustainable production, with an emphasis on processing technologies and nutrition. The book explores eco-friendly extraction methods, waste reduction techniques, and the potential of using waste by-products for energy production or other applications. Specific sections deal with production, breeding, processing methods, composition, and consumption trends, and then delve into oilseeds and fats origin, composition, and characteristics, as well as the principles and methods involved in processing and refining these resources.Additional sections cover oilseed crops processing, properties, and application, offering insights into the utilization of oilseeds and fats to develop new products that meet consumers' evolving preferences, thus addressing environmental concerns. With increasing awareness of environmental issues and climate change, the book underscores the significance of sustainable practices in the oilseed and fats industry.Covers advanced processing technologies, such as microencapsulation, fortification, and membrane separationBrings quality aspects, standards, and food safetyExplores value-added utilization of processing by-productsDiscusses current and future trends surrounding the consumption of fats and oils

Diet as Complementary Treatment to Cancer Prevention and Therapy explores the role of nutrition in the prevention and treatment of cancer. The book features in-depth chapters on various cancers including liver, cervical, thyroid, esophageal, pancreatic, and oral while detailing specific dietary strategies that may mitigate risk and support therapeutic efficacy. Additionally, it addresses the significant influence of the human microbiome on cancer dynamics and highlights the promising field of metabolomics as it pertains to future cancer research. Contributions from leading experts across the fields of food science, nutrition, pharmacology, and cancer research provide current and practical applications.This comprehensive resource equips healthcare professionals with the knowledge necessary to incorporate dietary considerations into cancer prevention and treatment protocols effectively.Identifies the potential of specific diets as an effective and complementary therapy for different types of cancerDiscusses how diet is important to maximize nutrition, reduce toxicity, and improve chemotherapy efficacyHighlights the role of metabolomics in the future of cancer research

Biochemistry of Foods, 4th edition, continues to be the most comprehensive reference offering a broad overview of food biochemistry, food technology, human health and nutrition. This new edition outlines new developments in food biochemistry, such as metabolomics and the role of Artificial Intelligence in food innovation.Composed of 24 chapters, Section 1 deals with Biochemical Changes in Raw Foods, now including a new chapter on edible insects. Section 2 addresses changes due to food processing, including browning reactions such as the Maillard reaction, caramelization, and ascorbic acid oxidation. Additional chapters include baking and minimally processed foods. Section 3, Biochemistry of Food Spoilage, includes a new chapter on contaminants in foods. Section 4, on Health and Functional Foods, brings chapters on probiotics, prebiotics and symbiotics. The final section 5, on Biotechnology and Innovations in Foods, includes additional chapters on metabolomics, the role of AI in biochemistry of foods.Edited and written by a team of world-renowned experts, this impressively comprehensive reference continues to bridge the gap between introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fields of food science, horticulture, and nutrition.Brings coverage of changes due to food processing, with new chapters on baking, and minimally processed foodsExplores contaminants in foods, metabolomics, and the role of artificial intelligence in food biotechnologyIncludes chemical and biochemical changes in raw foods, with a new chapter on edible insects

This book gives a complete picture of the canola crop including its history, botany, genetics, distribution, breeding and biotechnology, production, processing, composition, nutritional properties and utilization of the seed, oil and meal, as well as an economic profile. While the main focus in this book is on canola of Canadian origin, its cousin crop oilseed rape will also be discussed to a lesser extent. The work provides up-to-date information on the crop and highlights areas where research and development is either needed or is in process. Provides extensive information on the canola plant, including breeding, genetic engineering for trait development, and seed morphology and composition Editors and contributors are global leaders in canola research and application Offers a comprehensive overview of canola oil and meal composition, nutrition, and utilization

As the demand for natural and sustainable solutions grows, Canolol and Derivatives: Chemistry, Extraction, Properties and Application in Food explores the science and potential of canolol, a powerful antioxidant derived from oilseed products like canola and mustard. With antioxidant activity surpassing compounds like vitamin C and quercetin, canolol offers exceptional promise for food preservation and health applications, including anti-inflammatory, anticancer, and antimutagenic benefits.KEY FEATURES:Canolol’s unique chemistry and formation during oilseed processingAdvanced extraction technologies, including green and sustainable methodsIts role as a natural alternative to synthetic antioxidants like BHA and BHTApplications in food preservation, nutraceuticals, and therapeutic usesEssential for researchers, food scientists, and industry professionals, this book provides the knowledge to unlock canolol’s potential as a transformative natural antioxidant and health-promoting agent.

As the demand for natural and sustainable solutions grows, Canolol and Derivatives: Chemistry, Extraction, Properties and Application in Food explores the science and potential of canolol, a powerful antioxidant derived from oilseed products like canola and mustard. With antioxidant activity surpassing compounds like vitamin C and quercetin, canolol offers exceptional promise for food preservation and health applications, including anti-inflammatory, anticancer, and antimutagenic benefits.

KEY FEATURES:

Canolol’s unique chemistry and formation during oilseed processing Advanced extraction technologies, including green and sustainable methods Its role as a natural alternative to synthetic antioxidants like BHA and BHT Applications in food preservation, nutraceuticals, and therapeutic uses

Essential for researchers, food scientists, and industry professionals, this book provides the knowledge to unlock canolol’s potential as a transformative natural antioxidant and health-promoting agent.