Sajad Ahmad Wani – författare

Sustainable Plant Foods: A Scientific Approach to Alternative Food Sources delves into plant-based nutrition and its transformative potential for human health and the environment. By addressing the detrimental effects of animal agriculture on well-being and ecological balance, the book advocates for a shift towards plant-based alternatives. It emphasizes the importance of sustainable diets for improving human health and nutrition while contributing to a more sustainable planet. The book explores new developments and challenges in plant-based alternatives. It covers the nutritional benefits, sensory appeal of underutilized fruits, vegetables, legumes, and strategies for developing clean-label alternatives to eggs, meat, cheese, and milk.Addresses the nutritional value and health benefits of plant-based foodsDelivers remedies to address frequent sustainability issues along a plant-based food supply chainPromotes extrusion, muscle fiber simulation, fermentation, and scaffolding to develop clean label, plant-based alternatives to meat and dairy proteinsHighlights underutilized fruits, vegetables, legumes, cereals, and novel trends in nutrition and sensory acceptanceDiscusses sustainable and innovative strategies for the utilization of plant-based food waste

Nature offers us spices, which are a significant part of healthy and nutritious foods. The presence of abundant bioactive compounds in these spices makes them interesting from a scientific and health perspective. Extracts obtained from spice materials possess many health benefits and are rich sources of antioxidants, which suppress reactive oxygen species.Spice Bioactive Compounds: Properties, Applications, and Health Benefits collects such information together in one book, presenting all necessary features related to spices and their properties. Exploring the most recent research related to the extraction, isolation, encapsulation, identification, and characterization of bioactive compounds present in spices, this book also covers the health element of spices and its utilization as a treatment for various disorders.Key Features:Discusses about 14 different spices and their salient featuresPresents the novel technologies used in the extraction, isolation, and identification of bioactive compounds from spicesExplores the utilization of spices for culinary use in food Industries such as the food and pharmaceutical industries have great interest in the use of bioactive compounds for the production of drugs and functional foods. Written by experts in their field, this book will be useful to anyone in either industry, as well as those who have an interest in the use of such bioactive compounds for the production of drugs and functional foods.

Nature offers us spices, which are a significant part of healthy and nutritious foods. The presence of abundant bioactive compounds in these spices makes them interesting from a scientific and health perspective. Extracts obtained from spice materials possess many health benefits and are rich sources of antioxidants, which suppress reactive oxygen species.Spice Bioactive Compounds: Properties, Applications, and Health Benefits collects such information together in one book, presenting all necessary features related to spices and their properties. Exploring the most recent research related to the extraction, isolation, encapsulation, identification, and characterization of bioactive compounds present in spices, this book also covers the health element of spices and its utilization as a treatment for various disorders.Key Features:Discusses about 14 different spices and their salient featuresPresents the novel technologies used in the extraction, isolation, and identification of bioactive compounds from spicesExplores the utilization of spices for culinary use in food Industries such as the food and pharmaceutical industries have great interest in the use of bioactive compounds for the production of drugs and functional foods. Written by experts in their field, this book will be useful to anyone in either industry, as well as those who have an interest in the use of such bioactive compounds for the production of drugs and functional foods.

Nutraceutical encapsulation envelopes protection of products from oxidative damage, controlled delivery of nanoencapsulated nutraceuticals and improved nutraceutical bioavailability as well as biological action. It is a promising technique to ensure the stabilization of such labile compounds and to protect the core ingredients from premature reactions and interactions In a comprehensive manner, the Handbook of Nanoencapsulation: Preparation, Characterization, Delivery and Safety of Nutraceutical Nanocomposites presents various nanosystems/nanocarriers, physical and chemical techniques used in encapsulation of various nutraceuticals, and the targeted delivery of various significant nutraceuticals.This book bridges the gap between academia and research as it encompasses the ubiquitous applications of nanoencapsulation technique used on significant nutraceuticals derived from plants, animals as well as microalgae.Key Features:Provides a quick and easy access to major plant, animal and microalgae derived nutraceutical ingredientsDiscusses nanoencapsulation techniques for protection and targeted release of various food bioactive ingredientsCovers safety, bioaccessibility and multiple applications of nanoencapsulated nutraceuticals in the food industryUnveiling pivotal aspects of nanoencapsulation of significant nutraceuticals, this book is a valuable resource for researchers, food toxicologists, food scientists, nutritionists, and scientists in medicinal research.

Nutraceutical encapsulation envelopes protection of products from oxidative damage, controlled delivery of nanoencapsulated nutraceuticals and improved nutraceutical bioavailability as well as biological action. It is a promising technique to ensure the stabilization of such labile compounds and to protect the core ingredients from premature reactions and interactions In a comprehensive manner, the Handbook of Nanoencapsulation: Preparation, Characterization, Delivery and Safety of Nutraceutical Nanocomposites presents various nanosystems/nanocarriers, physical and chemical techniques used in encapsulation of various nutraceuticals, and the targeted delivery of various significant nutraceuticals.This book bridges the gap between academia and research as it encompasses the ubiquitous applications of nanoencapsulation technique used on significant nutraceuticals derived from plants, animals as well as microalgae.Key Features:Provides a quick and easy access to major plant, animal and microalgae derived nutraceutical ingredientsDiscusses nanoencapsulation techniques for protection and targeted release of various food bioactive ingredientsCovers safety, bioaccessibility and multiple applications of nanoencapsulated nutraceuticals in the food industryUnveiling pivotal aspects of nanoencapsulation of significant nutraceuticals, this book is a valuable resource for researchers, food toxicologists, food scientists, nutritionists, and scientists in medicinal research.

Adequate intake of fruits has been linked with the reduction in the risk of chronic diseases and maintenance of body weight. Fruits and Their Roles in Nutraceuticals and Functional Foods covers recent research related to the bioactive compounds present in a variety of fruits. Novel techniques and methodologies used in the extraction, isolation, and identification of bioactive compounds of functional fruits are discussed in detail. Written by various experts in the field, the book examines a variety of fruit including apple, pear, mango, pomegranate, papaya, watermelon, pineapple, banana, and orange, among others.Key FeaturesCovers all aspects related to the role of fruits in the nutraceutical and functional foodsExamines the health elements of bioactive compounds as a treatment for various chronic disordersProvides an insight on the global regulatsory aspects for the utilization of fruits in nutraceuticals and functional foods

Adequate intake of fruits has been linked with the reduction in the risk of chronic diseases and maintenance of body weight. Fruits and Their Roles in Nutraceuticals and Functional Foods covers recent research related to the bioactive compounds present in a variety of fruits. Novel techniques and methodologies used in the extraction, isolation, and identification of bioactive compounds of functional fruits are discussed in detail. Written by various experts in the field, the book examines a variety of fruit including apple, pear, mango, pomegranate, papaya, watermelon, pineapple, banana, and orange, among others.Key FeaturesCovers all aspects related to the role of fruits in the nutraceutical and functional foodsExamines the health elements of bioactive compounds as a treatment for various chronic disordersProvides an insight on the global regulatsory aspects for the utilization of fruits in nutraceuticals and functional foods

The healing properties of medicinal plants have been known to mankind since time immemorial. Although the reasons contributing healing power to medicinal plants were known to people of that time purely based on experience and not because of any scientific inference. The gradual trend of decreasing drug efficacy of synthetic drugs along with the associated contraindications due to their excessive usage, has opened up the gates of knowledge for preferring the use of natural drugs once again in pharmacology.Medicinal Plants of Himalayas: Nutrition, Active Ingredients, and Pharmacological Applications presents glimpses of the present status of metabolite diversity within different medicinal plants from the Himalayan regions. Apart from the metabolite diversity, the book provides glimpses of current isolation techniques and pharmacological activity of the bioactive components. The book tries to plug the gap by focusing on compiling different extraction and isolation procedures, pharmaceutical applications of different active ingredients along with providing the detailed introduction of the plants, altogether in a single book.Key Features:Provides the bioactive profile of listed medicinal plants available in the literature until now necessary for drug developmentTherapeutic value of the medicinal plants further explores the possible disease mitigation potential of these plantsNutritional and anti-nutritional factors are of important consideration when choosing a particular plant as a source or remedy for diseaseThe current book is ideal for students, academicians as well as researchers to deepen their knowledge about medicinal plants present around the globe, and particularly the ones distributed in Himalayan region.

It is reported Functional foods are highly nutritious and associated with a number of powerful health benefits. They may protect against disease, prevent nutrient deficiencies, and promote proper growth and development. Functional Foods: Technological Challenges and Advancement in Health Promotion presents information related to bioactive compounds present in the functional foods, derived from fruits and vegetables, cereals and pulses, dairy and meat, herbs and spices and other foods. It describes novel techniques and methodologies used in the extraction, isolation, encapsulation, identification and characterization of bioactive compounds.Key Features:Covers the most recent research related to the bioactive compounds present in the functional foodsPresents the latest information on extraction, isolation, encapsulation, identification and characterizationDiscusses formulation challenges with an emphasis on stability and safety evaluations of functional foodsFinally, it includes substantial and scientific research and innovation for new product development with health benefits. This book will serve as a valuable resource for researchers, academicians, and students interested in many aspects of functional foods.

It is reported Functional foods are highly nutritious and associated with a number of powerful health benefits. They may protect against disease, prevent nutrient deficiencies, and promote proper growth and development. Functional Foods: Technological Challenges and Advancement in Health Promotion presents information related to bioactive compounds present in the functional foods, derived from fruits and vegetables, cereals and pulses, dairy and meat, herbs and spices and other foods. It describes novel techniques and methodologies used in the extraction, isolation, encapsulation, identification and characterization of bioactive compounds.Key Features:Covers the most recent research related to the bioactive compounds present in the functional foodsPresents the latest information on extraction, isolation, encapsulation, identification and characterizationDiscusses formulation challenges with an emphasis on stability and safety evaluations of functional foodsFinally, it includes substantial and scientific research and innovation for new product development with health benefits. This book will serve as a valuable resource for researchers, academicians, and students interested in many aspects of functional foods.

Covering all the recently adapted developments, challenges, and other healthy approaches in the process of frying, this book provides the details of various frying technologies and discusses its operations and machinery in depth. Emphasis is placed on healthy prospects, nutritional values, and the emerging threats (e.g., acrylamide, acrolein, oxidation, rancidity and other hydroperoxides) of the frying process and effective ways to minimize them.Key FeaturesProvides a complete guide to production and consumption of fried foods along with discussions on packaging and labeling with global perspectivesDiscusses textural, sensory and nutritional profiles of fried, baked, and puffed foodsExplains the impact of frying on macromolecular constituents, fats/oils, starches, and proteinsA cohesive exploration of food-frying technology, this book appeals to students, academicians, researchers and professionals in the fields of nutrition and food sciences.

Covering all the recently adapted developments, challenges, and other healthy approaches in the process of frying, this book provides the details of various frying technologies and discusses its operations and machinery in depth. Emphasis is placed on healthy prospects, nutritional values, and the emerging threats (e.g., acrylamide, acrolein, oxidation, rancidity and other hydroperoxides) of the frying process and effective ways to minimize them.Key FeaturesProvides a complete guide to production and consumption of fried foods along with discussions on packaging and labeling with global perspectivesDiscusses textural, sensory and nutritional profiles of fried, baked, and puffed foodsExplains the impact of frying on macromolecular constituents, fats/oils, starches, and proteinsA cohesive exploration of food-frying technology, this book appeals to students, academicians, researchers and professionals in the fields of nutrition and food sciences.

Proteins serve as an important nutritional as well as structural component of foods. Not only do they provide an array of amino acids necessary for maintaining human health but also act as thickening, stabilizing, emulsifying, foaming, gelling, and binding agents. The ability of a protein to possess and demonstrate such unique functional properties depends largely on its inherent structure, configuration, and how they interact with other food constituents, like, polysaccharides, lipids, and polyphenolic compounds. Proteins from animal sources have superior functionality, higher digestibility, and lower anti-nutrient components than plant proteins. However, consumer preferences are evolving worldwide for ethically and sustainably sourced, clean, cruelty-free, vegan or vegetarian plant-based food products. Unlike proteins from animal sources, plant proteins are more versatile, religiously, and culturally acceptable among vegetarian and vegan consumers and associated with lower food processing waste, water, and soil requirement.Thus, the processing and utilization of plant proteins have gained worldwide attention and as such numerous scientific studies are focusing on enhancing the utilization of plant proteins in food and pharmaceutical products through various processing and modification techniques to improve their techno-functional properties, bioactivity, bioavailability, and digestibility. Novel Plant Protein Processing: Developing the Foods of the Future presents a roadmap for plant protein science, and technology which will focus on plant protein ingredient development, plant protein modification, and the creation of plant protein-based novel foods.Key Features:Includes complete information about novel plant protein processing for use as future foodsPresents a roadmap to upscale the meat analog technological processesDiscusses marketing limitations of plant based proteins and future opportunitiesThis book highlights the important scientific, technological advancements that are being deployed in the future foods using plant proteins, concerns, opportunities, and challenges, and, as an alternative to maintaining a healthy and sustainable modern food supply. It covers the most recent research related to the plant protein-based future foods which include their extraction, isolation, modification, characterization, development, and final applications. It also covers the formulation and challenges: emphasis on the modification for a specific use, legal aspects, business perspective, and future challenges. This book is useful for researchers, readers, scientists, and industrial people to find information easily.

Proteins serve as an important nutritional as well as structural component of foods. Not only do they provide an array of amino acids necessary for maintaining human health but also act as thickening, stabilizing, emulsifying, foaming, gelling, and binding agents. The ability of a protein to possess and demonstrate such unique functional properties depends largely on its inherent structure, configuration, and how they interact with other food constituents, like, polysaccharides, lipids, and polyphenolic compounds. Proteins from animal sources have superior functionality, higher digestibility, and lower anti-nutrient components than plant proteins. However, consumer preferences are evolving worldwide for ethically and sustainably sourced, clean, cruelty-free, vegan or vegetarian plant-based food products. Unlike proteins from animal sources, plant proteins are more versatile, religiously, and culturally acceptable among vegetarian and vegan consumers and associated with lower food processing waste, water, and soil requirement.Thus, the processing and utilization of plant proteins have gained worldwide attention and as such numerous scientific studies are focusing on enhancing the utilization of plant proteins in food and pharmaceutical products through various processing and modification techniques to improve their techno-functional properties, bioactivity, bioavailability, and digestibility. Novel Plant Protein Processing: Developing the Foods of the Future presents a roadmap for plant protein science, and technology which will focus on plant protein ingredient development, plant protein modification, and the creation of plant protein-based novel foods.Key Features:Includes complete information about novel plant protein processing for use as future foodsPresents a roadmap to upscale the meat analog technological processesDiscusses marketing limitations of plant based proteins and future opportunitiesThis book highlights the important scientific, technological advancements that are being deployed in the future foods using plant proteins, concerns, opportunities, and challenges, and, as an alternative to maintaining a healthy and sustainable modern food supply. It covers the most recent research related to the plant protein-based future foods which include their extraction, isolation, modification, characterization, development, and final applications. It also covers the formulation and challenges: emphasis on the modification for a specific use, legal aspects, business perspective, and future challenges. This book is useful for researchers, readers, scientists, and industrial people to find information easily.

In this changing world of food processing and handling, efficiency and safety are paramount. Artificial Intelligence in the Food Industry: Enhancing Quality and Safety offers a groundbreaking exploration of how artificial intelligence (AI) technologies can address these critical needs. This book explores the transformative potential of AI, machine learning (ML), and deep learning (DL) algorithms in revolutionizing the food industry. By overcoming the limitations of human involvement, AI ensures a more reliable demand-supply chain and enhances food safety.As the global population grows and food consumption reaches unprecedented levels, the demand for innovative solutions is urgent. This book demonstrates how intelligent systems can accurately assess food quality, implement control mechanisms, categorize foods, and conduct predictive analyses. Such advancements are reshaping sectors, including dairy, bakery, beverages, and fruits and vegetables, making this an indispensable guide for food production and safety professionals.It explores several cutting-edge topics such as the role of ML and computer vision in the agri-food industry, the potential of 3D printing, and the integration of AI with sensory technologies like electronic noses, electronic tongues, and near-infrared spectroscopy. These insights highlight how AI can significantly enhance food quality and productivity, benefiting both consumers and industry players.Artificial Intelligence in the Food Industry not only showcases current advancements but also emphasizes the need for ongoing research and innovation. By inviting readers to explore AI’s transformative potential in food production and service, this book ensures a safer, more efficient, and sustainable future for the food industry.A vital resource for researchers, scientists, and professionals in the food industry, this book presents comprehensive information on ML techniques to improve food quality, AI applications in pesticide management, food inspection, grading using image processing, and the use of robots for food safety and warehouse management.

In this changing world of food processing and handling, efficiency and safety are paramount. Artificial Intelligence in the Food Industry: Enhancing Quality and Safety offers a groundbreaking exploration of how artificial intelligence (AI) technologies can address these critical needs. This book explores the transformative potential of AI, machine learning (ML), and deep learning (DL) algorithms in revolutionizing the food industry. By overcoming the limitations of human involvement, AI ensures a more reliable demand-supply chain and enhances food safety.As the global population grows and food consumption reaches unprecedented levels, the demand for innovative solutions is urgent. This book demonstrates how intelligent systems can accurately assess food quality, implement control mechanisms, categorize foods, and conduct predictive analyses. Such advancements are reshaping sectors, including dairy, bakery, beverages, and fruits and vegetables, making this an indispensable guide for food production and safety professionals.It explores several cutting-edge topics such as the role of ML and computer vision in the agri-food industry, the potential of 3D printing, and the integration of AI with sensory technologies like electronic noses, electronic tongues, and near-infrared spectroscopy. These insights highlight how AI can significantly enhance food quality and productivity, benefiting both consumers and industry players.Artificial Intelligence in the Food Industry not only showcases current advancements but also emphasizes the need for ongoing research and innovation. By inviting readers to explore AI’s transformative potential in food production and service, this book ensures a safer, more efficient, and sustainable future for the food industry.A vital resource for researchers, scientists, and professionals in the food industry, this book presents comprehensive information on ML techniques to improve food quality, AI applications in pesticide management, food inspection, grading using image processing, and the use of robots for food safety and warehouse management.

Beetroot has been drawing increasing scientific and industrial interest due its high nutritional value and range of potential applications. Beetroot: Cultivation, Processing, and Food Applications presents a roadmap for the entire lifecycle of beetroot, covering beetroot’s nutritional value, health benefits, phytochemicals, as well as postharvest management. Featuring recent technological advancements, this book presents processing techniques and valorization strategies, expanding on the potential applications of beetroot in pharmacology and the packaging industry. This book will serve as a valuable resource for researchers, scientists, food technologists, health professionals, and industry stakeholders.

This book provides an overview of the latest advancements, obstacles, and potential trajectories within the field of food science. It explores the emerging innovations in food production, processing, and consumption, while addressing the challenges faced by the industry, such as food safety, sustainability, and nutrition. By examining these critical areas, the book provides valuable insights into the future directions of food science, exploring potential opportunities for growth and development in response to evolving societal needs and technological advancements. In addition, each chapter will consider how these innovations and challenges can be presented in the food science curriculum. Presenting many forward-thinking insights, this book is suitable for professionals interested in industry developments, along with students and teachers of food science.