Tanmay Sarkar – författare

Visar alla böcker från författaren Tanmay Sarkar. Handla med fri frakt och snabb leverans.

86 produkter

Kategorier

86 produkter

Recent Frontiers of Phytochemicals
AvDibyajit Lahiri,Tanmay Sarkarm. fl.
E-bok
Engelska, 2023
2 752 kr
Läs direkt efter köp
Phytochemicals have been present in human diet and life since the birth of mankind, including the consuming of plant foods and the application of herbal treatments. This coevolutionary interaction of plants and people has resulted in humans'' reliance on food and medicinal plants as sources of macronutrients, micronutrients, and bioactive phytochemicals. Phytochemicals can be used as adjuvant agents and sensitizers in traditional antibiotic and anticancer therapy, reducing the potential of selecting resistant microbial strains and cancer cells. Recent Frontiers of Phytochemicals addresses the many processes of potential phytochemical evaluation of known sources, with a focus on phytochemical and pharmacological evaluations, and computational research into the structures and pharmacological mechanisms of natural products and their applications in medicine, food and biotech.- Novel extraction, characterization, and application method for phytochemicals in food, pharmacology, and biotechnology- Colour illustrations and extensive tables with state-of-art information- Covers potential sources of phytochemicals, their extraction and characterization techniques
Recent Frontiers of Phytochemicals
AvSiddhartha Pati,Tanmay Sarkarm. fl.
Häftad, Engelska, 2023
1 996 kr
Skickas inom 10-15 vardagar
Phytochemicals have been present in human diet and life since the birth of mankind, including the consuming of plant foods and the application of herbal treatments. This coevolutionary interaction of plants and people has resulted in humans' reliance on food and medicinal plants as sources of macronutrients, micronutrients, and bioactive phytochemicals. Phytochemicals can be used as adjuvant agents and sensitizers in traditional antibiotic and anticancer therapy, reducing the potential of selecting resistant microbial strains and cancer cells. Recent Frontiers of Phytochemicals addresses the many processes of potential phytochemical evaluation of known sources, with a focus on phytochemical and pharmacological evaluations, and computational research into the structures and pharmacological mechanisms of natural products and their applications in medicine, food and biotech.
Novel extraction, characterization, and application method for phytochemicals in food, pharmacology, and biotechnology Colour illustrations and extensive tables with state-of-art information Covers potential sources of phytochemicals, their extraction and characterization techniques
Artificial Intelligence in Food Science
Transforming Food and Bioprocess Development
AvTanmay Sarkar,Anandakumar Haldorai
Häftad, Engelska, 2025
2 632 kr
Skickas inom 10-15 vardagar
Artificial Intelligence in Food Science: Transforming Food and Bioprocess Development covers the AI and machine learning techniques that are reshaping the food science landscape, introducing innovative solutions to improve food processing, safety, and sustainability. This book delves into the transformative potential of these cutting-edge technologies, exploring how they optimize food production, enhance bioprocess development, and tailor products to meet specific consumer needs. By integrating AI, researchers and industry professionals can address challenges such as resource efficiency and quality assurance, paving the way for a more sustainable and technologically advanced food system.Beyond optimization, the book examines AI applications in predicting food trends, analyzing complex datasets, and developing personalized nutrition plans. It provides insights into how AI enhances food storage, packaging design, and even consumer engagement through predictive models. With detailed case studies and forward-thinking perspectives, this book serves as a comprehensive guide for harnessing AI's power to revolutionize food science and bioprocess innovations.Explores how AI and machine learning intersect with food for enhanced nutritional outcomesDiscusses incorporating robotics, automation and IoT into AI and ML driven food processesHighlights the use of AI and ML for flavor profiling and sensory analysisLeverages AI and ML for food waste analyticsAddresses the challenges and benefits of AI and ML in the food industry
Artificial Intelligence in Food Science
Transforming Food and Bioprocess Development
AvAnandakumar Haldorai,Tanmay Sarkar
E-bok
Engelska, 2025
3 203 kr
Läs direkt efter köp
Artificial Intelligence in Food Science: Transforming Food and Bioprocess Development covers the AI and machine learning techniques that are reshaping the food science landscape, introducing innovative solutions to improve food processing, safety, and sustainability. This book delves into the transformative potential of these cutting-edge technologies, exploring how they optimize food production, enhance bioprocess development, and tailor products to meet specific consumer needs. By integrating AI, researchers and industry professionals can address challenges such as resource efficiency and quality assurance, paving the way for a more sustainable and technologically advanced food system.Beyond optimization, the book examines AI applications in predicting food trends, analyzing complex datasets, and developing personalized nutrition plans. It provides insights into how AI enhances food storage, packaging design, and even consumer engagement through predictive models. With detailed case studies and forward-thinking perspectives, this book serves as a comprehensive guide for harnessing AI's power to revolutionize food science and bioprocess innovations. - Explores how AI and machine learning intersect with food for enhanced nutritional outcomes- Discusses incorporating robotics, automation and IoT into AI and ML driven food processes- Highlights the use of AI and ML for flavor profiling and sensory analysis- Leverages AI and ML for food waste analytics- Addresses the challenges and benefits of AI and ML in the food industry
Phytoceuticals in Food for Health and Wellness
Harnessing Plant Therapeutics
AvTanmay Sarkar,Slim Smaouim. fl.
Häftad, Engelska, 2025
2 115 kr
Skickas inom 10-15 vardagar
Phytoceuticals in Food for Health and Wellness: Harnessing Plant Therapeutics emphasizes the growing interest in the potential health benefits of phytochemicals in wellness and product development by uncovering innate bioactive compounds found in plants. Highlighting the diverse classes of phytochemicals, including flavonoids, carotenoids, polyphenols, antioxidants, and alkaloids, this book explores the sources, chemical structures, and distribution in various plants and what role they play in nutrition and disease prevention. Phytoceutical and phytochemical approaches targeting immunity, obesity, cancer, respiratory, gut, cardiovascular, and eye health, and more, will be discussed. Through traditional and modern extraction methods, Phytoceuticals in Food for Health and Wellness: Harnessing Plant Therapeutics also demonstrates how plant bioactives can be used for fortifying foods for optimal nutrition, innovating in product development, and developing the use of phytochemicals in culinary and food manufacturing applications to maximize favor and extend shelf-life.Discusses plant-based compounds and their role in food, health and diseaseExplores distribution of flavonoids, carotenoids, and phenolic compounds for optimal bioactive contentProvides insights to plant antioxidant, anti-inflammatory, anticancer, and neuroprotective propertiesExplains interactions between phytochemicals and the human bodyIntegrates phytochemicals into culinary practices for flavor enhancement and functional food development
Phytoceuticals in Food for Health and Wellness
Harnessing Plant Therapeutics
AvWing-Fu Lai,Slim Smaouim. fl.
E-bok
Engelska, 2025
2 572 kr
Läs direkt efter köp
Phytoceuticals in Food for Health and Wellness: Harnessing Plant Therapeutics emphasizes the growing interest in the potential health benefits of phytochemicals in wellness and product development by uncovering innate bioactive compounds found in plants. Highlighting the diverse classes of phytochemicals, including flavonoids, carotenoids, polyphenols, antioxidants, and alkaloids, this book explores the sources, chemical structures, and distribution in various plants and what role they play in nutrition and disease prevention. Phytoceutical and phytochemical approaches targeting immunity, obesity, cancer, respiratory, gut, cardiovascular, and eye health, and more, will be discussed. Through traditional and modern extraction methods, Phytoceuticals in Food for Health and Wellness: Harnessing Plant Therapeutics also demonstrates how plant bioactives can be used for fortifying foods for optimal nutrition, innovating in product development, and developing the use of phytochemicals in culinary and food manufacturing applications to maximize favor and extend shelf-life. - Discusses plant-based compounds and their role in food, health and disease- Explores distribution of flavonoids, carotenoids, and phenolic compounds for optimal bioactive content- Provides insights to plant antioxidant, anti-inflammatory, anticancer, and neuroprotective properties- Explains interactions between phytochemicals and the human body- Integrates phytochemicals into culinary practices for flavor enhancement and functional food development
Nyhet
Native and Modified Starches for Food Applications
AvPothiyappan Karthik,Tanmay Sarkarm. fl.
Häftad, Engelska, 2026
1 722 kr
Skickas inom 10-15 vardagar
Native and Modified Starches for Food Applications, a volume in the Applications of Starches in Food and Packaging series, provides an in-depth exploration of the diverse types and sources of starches, their functional properties, and their applications in various culinary contexts. Chapters cover the gelatinization process, texture modification, and sustainable utilization of starches in addition to exploring future directions in starch research and applications. As the food industry continues to seek natural, functional ingredients, this resource meets the demand for a comprehensive and up-to-date exploration of the use of starches in food applications.Users will find this to be a great resource for facilitating informed decision-making in recipe development, processing techniques, and the creation of innovative, sustainable, and gluten-free food products.Covers sustainability practices and their applications in the food industryBrings detailed exploration of starch functionality for product formulationIncludes practical strategies for incorporating starches into innovative and sustainable food products
Native and Modified Starches for Food Applications
AvWing-Fu Lai,Tanmay Sarkarm. fl.
E-bok
Engelska, 2026
2 200 kr
Läs direkt efter köp
Native and Modified Starches for Food Applications, a volume in the Applications of Starches in Food and Packaging series, provides an in-depth exploration of the diverse types and sources of starches, their functional properties, and their applications in various culinary contexts. Chapters cover the gelatinization process, texture modification, and sustainable utilization of starches in addition to exploring future directions in starch research and applications. As the food industry continues to seek natural, functional ingredients, this resource meets the demand for a comprehensive and up-to-date exploration of the use of starches in food applications.Users will find this to be a great resource for facilitating informed decision-making in recipe development, processing techniques, and the creation of innovative, sustainable, and gluten-free food products. - Covers sustainability practices and their applications in the food industry- Brings detailed exploration of starch functionality for product formulation- Includes practical strategies for incorporating starches into innovative and sustainable food products
Advances in Probiotic Delivery Systems
Strategies for Enhanced Viability, Targeted Delivery and Efficacy
AvTanmay Sarkar,Ayan Chatterjeem. fl.
Häftad, Engelska, 2025
1 829 kr
Skickas inom 10-15 vardagar
Advances in Probiotic Delivery Systems: Strategies for Enhanced Viability, Targeted Delivery and Efficacy covers the complex world of probiotics, offering a comprehensive exploration of innovative delivery mechanisms designed to overcome challenges of stability and efficacy. From oral administration to alternative delivery routes, each chapter provides insights into cutting-edge formulation strategies, encapsulation techniques, and emerging technologies, equipping readers with the knowledge to explore the full potential of probiotics for health and wellness. Bridging the gap between theory and practice in probiotic delivery systems, this book delivers insights into the most effective delivery strategies.Despite the growing interest in probiotics and their potential health benefits, challenges such as poor stability and limited efficacy hinder their widespread application. This book fills this critical gap by providing readers with a thorough understanding of the underlying principles, latest advancements, and practical solutions in probiotic delivery. By consolidating the expertise of leading researchers and practitioners, the book empowers professionals across various industries to develop and implement effective probiotic formulations that make a difference in health outcomes.Explores cutting-edge formulation strategies and encapsulation techniques for enhanced probiotic stability and efficacyProvides practical solutions for oral and alternative probiotic delivery routesEmpowers professionals to develop effective probiotic formulations for improved health outcomesBridges the gap between theoretical principles and practical applications in probiotic delivery
Advances in Probiotic Delivery Systems
Strategies for Enhanced Viability, Targeted Delivery and Efficacy
AvAnirudha Dutta,Ayan Chatterjeem. fl.
E-bok
Engelska, 2025
2 332 kr
Läs direkt efter köp
Advances in Probiotic Delivery Systems: Strategies for Enhanced Viability, Targeted Delivery and Efficacy covers the complex world of probiotics, offering a comprehensive exploration of innovative delivery mechanisms designed to overcome challenges of stability and efficacy. From oral administration to alternative delivery routes, each chapter provides insights into cutting-edge formulation strategies, encapsulation techniques, and emerging technologies, equipping readers with the knowledge to explore the full potential of probiotics for health and wellness. Bridging the gap between theory and practice in probiotic delivery systems, this book delivers insights into the most effective delivery strategies.Despite the growing interest in probiotics and their potential health benefits, challenges such as poor stability and limited efficacy hinder their widespread application. This book fills this critical gap by providing readers with a thorough understanding of the underlying principles, latest advancements, and practical solutions in probiotic delivery. By consolidating the expertise of leading researchers and practitioners, the book empowers professionals across various industries to develop and implement effective probiotic formulations that make a difference in health outcomes.- Explores cutting-edge formulation strategies and encapsulation techniques for enhanced probiotic stability and efficacy- Provides practical solutions for oral and alternative probiotic delivery routes- Empowers professionals to develop effective probiotic formulations for improved health outcomes- Bridges the gap between theoretical principles and practical applications in probiotic delivery
Unleashing the Power of Functional Foods and Novel Bioactives
AvTanmay Sarkar,Slim Smaouim. fl.
Häftad, Engelska, 2025
2 034 kr
Skickas inom 10-15 vardagar
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
AvAnka Trajkovska Petkoska,Slim Smaouim. fl.
E-bok
Engelska, 2025
2 519 kr
Läs direkt efter köp
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
Health, Nutrition, and Sustainability
Exploring Unconventional Food Sources Volume 1
AvTanmay Sarkar,Slim Smaoui
Häftad, Engelska, 2025
2 099 kr
Skickas inom 10-15 vardagar
Evolving dietary preferences, increasing concerns over food security and a growing awareness of the negative impact traditional food production practices have on the environment, have caused a major shift in the food landscape. Health, Nutrition and Sustainability: Exploring Unconventional Food Sources, Volume 1, addresses the surge in interest in exploring unconventional and alternative food sources that can diversify diets and become new sources of sustainable foods. From the underutilized to the lesser known, these foods are prime to improve nutrition and reduce ecological and carbon footprints. Health, Nutrition and Sustainability: Exploring Unconventional Food Sources, Volume 1, introduces readers to untapped food sources such as novel grains and seeds, underutilized fruits and vegetables, rare spices and herbs, edible invasives and edible flowers, and seaweed and microalgae and highlight their bioactive components and nutritional values. Through topics such as waste valorization, precision agriculture, organic farming and climate-smart agriculture strategies, the book also demonstrates how adaptation of underutilized plant foods play a crucial role in meeting global food security while minimizing environmental impact. The authors also navigate the readers through the safety and toxicity of these foods. A complementary volume highlighting the dietary, sensory, and gastronomic applications of unconventional foods and how they can enhance future product development is also available.Explores nutritional and sustainable aspects of unconventional food sourcesDiscusses ethical sourcing and environmental benefits of alternative food sourcesHighlights innovative approaches to waste valorization by repurposing food byproducts as a source for future foodsUncovers nutritional potential and bioactive components of edible flowersProvides insights to the safety and toxicity of unconventional food sources
Health, Nutrition, and Sustainability
Exploring Unconventional Food Sources Volume 1
AvSlim Smaoui,Tanmay Sarkar
E-bok
Engelska, 2025
2 599 kr
Läs direkt efter köp
Evolving dietary preferences, increasing concerns over food security and a growing awareness of the negative impact traditional food production practices have on the environment, have caused a major shift in the food landscape. Health, Nutrition and Sustainability: Exploring Unconventional Food Sources, Volume 1, addresses the surge in interest in exploring unconventional and alternative food sources that can diversify diets and become new sources of sustainable foods. From the underutilized to the lesser known, these foods are prime to improve nutrition and reduce ecological and carbon footprints. Health, Nutrition and Sustainability: Exploring Unconventional Food Sources, Volume 1, introduces readers to untapped food sources such as novel grains and seeds, underutilized fruits and vegetables, rare spices and herbs, edible invasives and edible flowers, and seaweed and microalgae and highlight their bioactive components and nutritional values. Through topics such as waste valorization, precision agriculture, organic farming and climate-smart agriculture strategies, the book also demonstrates how adaptation of underutilized plant foods play a crucial role in meeting global food security while minimizing environmental impact. The authors also navigate the readers through the safety and toxicity of these foods. A complementary volume highlighting the dietary, sensory, and gastronomic applications of unconventional foods and how they can enhance future product development is also available. - Explores nutritional and sustainable aspects of unconventional food sources- Discusses ethical sourcing and environmental benefits of alternative food sources- Highlights innovative approaches to waste valorization by repurposing food byproducts as a source for future foods- Uncovers nutritional potential and bioactive components of edible flowers- Provides insights to the safety and toxicity of unconventional food sources
Dietary, Sensory and Gastronomic Applications
Exploring Unconventional Food Sources Volume 2
AvTanmay Sarkar,Slim Smaoui
Häftad, Engelska, 2025
2 038 kr
Skickas inom 10-15 vardagar
Dietary, Sensory and Gastronomic Applications: Exploring Unconventional Food Sources Volume 2, showcases how untapped food sources can be harnessed for product development. Highlighting dietary enrichment, heightened sensory experiences, and enhanced functional attributes, this book provides insights into innovative plant-based ingredient solutions for those wanting to take their products to the next level to meet myriad dietary needs in a sustainable way. Dietary, Sensory and Gastronomic Applications: Exploring Unconventional Food Sources Volume 2, takes a deep dive into exploring microbes for food production and consumption and looks at the challenges and opportunities for product shelf-life extension, texture modification, sugar substitutions and natural pigmentation enhancement. It also explores novel texturizers, emulsifiers and surfactants, and acidulants and pH regulators to achieve enhanced sensory characteristics such as mouthfeel, flavor balance and umami. The book concludes with innovations in edible packaging, the use of functional and designer lipids for the food industry and how to navigate the challenges around these new culinary innovations. A complementary volume highlighting the health, nutrition and sustainability of unconventional foods and how they can diversify diets and enhance future meals is also available.Discusses non-traditional ingredient solutions for product innovationHighlights unconventional and underutilized ingredients for enhanced sensory appealProvides insight to sustainable sources of alternative fiber for diversified dietary needsExplores microbial characteristics of unconventional foods for culinary applications and new product developmentUncovers sustainable solutions for food packaging innovation
Dietary, Sensory and Gastronomic Applications
Exploring Unconventional Food Sources Volume 2
AvSlim Smaoui,Tanmay Sarkar
E-bok
Engelska, 2025
2 599 kr
Läs direkt efter köp
Dietary, Sensory and Gastronomic Applications: Exploring Unconventional Food Sources Volume 2, showcases how untapped food sources can be harnessed for product development. Highlighting dietary enrichment, heightened sensory experiences, and enhanced functional attributes, this book provides insights into innovative plant-based ingredient solutions for those wanting to take their products to the next level to meet myriad dietary needs in a sustainable way. Dietary, Sensory and Gastronomic Applications: Exploring Unconventional Food Sources Volume 2, takes a deep dive into exploring microbes for food production and consumption and looks at the challenges and opportunities for product shelf-life extension, texture modification, sugar substitutions and natural pigmentation enhancement. It also explores novel texturizers, emulsifiers and surfactants, and acidulants and pH regulators to achieve enhanced sensory characteristics such as mouthfeel, flavor balance and umami. The book concludes with innovations in edible packaging, the use of functional and designer lipids for the food industry and how to navigate the challenges around these new culinary innovations. A complementary volume highlighting the health, nutrition and sustainability of unconventional foods and how they can diversify diets and enhance future meals is also available. - Discusses non-traditional ingredient solutions for product innovation- Highlights unconventional and underutilized ingredients for enhanced sensory appeal- Provides insight to sustainable sources of alternative fiber for diversified dietary needs- Explores microbial characteristics of unconventional foods for culinary applications and new product development- Uncovers sustainable solutions for food packaging innovation
Comprehensive Guide to Inulin
Applications in Health, Nutrition and Consumer Products
AvWasim Akram,Navneet Garudm. fl.
Häftad, Engelska, 2025
1 792 kr
Skickas inom 10-15 vardagar
Comprehensive Guide to Inulin: Applications in Health, Nutrition and Consumer Products explores the multifaceted role of this prebiotic soluble fiber. Providing the latest research on prebiotics, this book examines the beneficial effects of inulin consumption and its practical applications for improving diet, health, and therapeutic solutions. Its role as a sustainable ingredient formulations for consumer food product development and pharmaceutical products is also explored. Through contributions from leading experts across 18 chapters, the book looks at the comparative health benefits of inulin versus other soluble dietary fibers, its therapeutic roles in disease management, and its significant impact on precision nutrition. Case studies showcase practical applications of inulin in functional foods, nutraceuticals, and pharmaceutical innovations. Readers will also gain insights on how inulin plays a pivotal role in not only gut health but also mental wellness and behavioral health, offering a holistic approach to nutrition that resonates with both the food science and medical professional communities.Examines the benefits of inulin consumption and its practical applications for enhancing diet and nutritionProvides scientific examples of how inulin can successfully improve gut health, enhance immune function, and benefit cardiovascular and neurological healthExplores the physiological effects of inulin with other soluble dietary fibers such as pectin, beta-glucan, and psylliumExamines how inulin is used as an ingredient in functional foods, including its benefits, applications, and effective daily consumption amountsDiscusses how inulin influences taste, texture, and mouthfeel, the sensory attributes affecting consumer acceptance
Comprehensive Guide to Inulin
Applications in Health, Nutrition and Consumer Products
AvTanmay Sarkar,Navneet Garudm. fl.
E-bok
Engelska, 2025
2 178 kr
Läs direkt efter köp
Comprehensive Guide to Inulin: Applications in Health, Nutrition and Consumer Products explores the multifaceted role of this prebiotic soluble fiber. Providing the latest research on prebiotics, this book examines the beneficial effects of inulin consumption and its practical applications for improving diet, health, and therapeutic solutions. Its role as a sustainable ingredient formulations for consumer food product development and pharmaceutical products is also explored. Through contributions from leading experts across 18 chapters, the book looks at the comparative health benefits of inulin versus other soluble dietary fibers, its therapeutic roles in disease management, and its significant impact on precision nutrition. Case studies showcase practical applications of inulin in functional foods, nutraceuticals, and pharmaceutical innovations. Readers will also gain insights on how inulin plays a pivotal role in not only gut health but also mental wellness and behavioral health, offering a holistic approach to nutrition that resonates with both the food science and medical professional communities. - Examines the benefits of inulin consumption and its practical applications for enhancing diet and nutrition- Provides scientific examples of how inulin can successfully improve gut health, enhance immune function, and benefit cardiovascular and neurological health- Explores the physiological effects of inulin with other soluble dietary fibers such as pectin, beta-glucan, and psyllium- Examines how inulin is used as an ingredient in functional foods, including its benefits, applications, and effective daily consumption amounts- Discusses how inulin influences taste, texture, and mouthfeel, the sensory attributes affecting consumer acceptance
Nyhet
Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems
Advances and Opportunities in Product Formulation, Technology, and Delivery
AvPothiyappan Karthik,Bharathipriya Rajasekaranm. fl.
Häftad, Engelska, 2026
2 029 kr
Skickas inom 10-15 vardagar
Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems: Advances and Opportunities in Product Formulation, Technology and Delivery introduces readers to the health and nutritional benefits for DHA and EPA in inflammation regulation, advances in new delivery systems, commercialization strategies, and the use of PUFAs in functional foods and new product development. The book not only provides practical guidance for formulating PUFA-enriched products for maximum health benefits, but also explores emerging trends and opportunities, including the development of novel functional foods, nutraceuticals, the role of microorganisms as a promising source of microbial oils, and personalized nutrition solutions.With detailed information on how PUFAs can be effectively and sustainably sourced, processed, formulated, and marketed in the food industry, readers will better understand and learn how to overcome the challenges of scaling up PUFA production for industrial use and maximum nutritional value. Researchers, grad students working in the fields of nutrition, food science, and biochemistry, and industry professionals in the food and pharmaceutical industries involved in product development, functional foods, and formulation will benefit from this book.Addresses lipid oxidation, sensory acceptability, and stability throughout PUFA processing to ensure quality and efficacy of PUFA-enriched productsProvides practical guidance for formulating PUFA-enriched products for maximum health benefitsExplores emerging trends and opportunities, including the development of novel functional foods, nutraceuticals, and personalized nutrition solutionsNavigates regulatory requirements and safety considerations to help professionals understand frameworks governing PUFA use for new product developmentDiscusses the consumer preferences and market trends that are crucial for the successful commercialization of PUFA products
Nyhet
Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems
Advances and Opportunities in Product Formulation, Technology, and Delivery
AvTanmay Sarkar,Sajid Maqsoodm. fl.
E-bok
Engelska, 2026
2 519 kr
Läs direkt efter köp
Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems: Advances and Opportunities in Product Formulation, Technology and Delivery introduces readers to the health and nutritional benefits for DHA and EPA in inflammation regulation, advances in new delivery systems, commercialization strategies, and the use of PUFAs in functional foods and new product development. The book not only provides practical guidance for formulating PUFA-enriched products for maximum health benefits, but also explores emerging trends and opportunities, including the development of novel functional foods, nutraceuticals, the role of microorganisms as a promising source of microbial oils, and personalized nutrition solutions.With detailed information on how PUFAs can be effectively and sustainably sourced, processed, formulated, and marketed in the food industry, readers will better understand and learn how to overcome the challenges of scaling up PUFA production for industrial use and maximum nutritional value. Researchers, grad students working in the fields of nutrition, food science, and biochemistry, and industry professionals in the food and pharmaceutical industries involved in product development, functional foods, and formulation will benefit from this book. - Addresses lipid oxidation, sensory acceptability, and stability throughout PUFA processing to ensure quality and efficacy of PUFA-enriched products- Provides practical guidance for formulating PUFA-enriched products for maximum health benefits- Explores emerging trends and opportunities, including the development of novel functional foods, nutraceuticals, and personalized nutrition solutions- Navigates regulatory requirements and safety considerations to help professionals understand frameworks governing PUFA use for new product development- Discusses the consumer preferences and market trends that are crucial for the successful commercialization of PUFA products
Aquatic Waste Valorization
Innovative Approaches and Sustainable Strategies
AvPiyush Kashyap,Tanmay Sarkarm. fl.
Häftad, Engelska, 2026
1 722 kr
Skickas inom 10-15 vardagar
Aquatic Waste Valorization: Innovative Approaches and Sustainable Strategies is a comprehensive guide for researchers and practitioners in food and environmental sciences, focusing on the critical intersection of waste management and sustainability within the aquatic food industry. The book explores the multifaceted dimensions of aquatic food industry waste, from its chemical composition and economic implications to a thorough introduction of valorization techniques for the use in functional food products and nutraceuticals. It covers emerging methodologies-including physical, chemical, and enzymatic processes-as well as approaches such as microbial conversion and nanotechnology, all aimed at transforming waste into valuable resources.In addition, it discusses the recovery of valuable components such as proteins, lipids, and bioactive compounds, highlighting their applications across various industries, including biofuels, bioplastics, and functional food ingredients. Through practical applications, it not only addresses the pressing issue of waste management but also presents innovative strategies to bolster both environmental and economic sustainability. Concluding sections examine global policies and regulations shaping the future of aquatic waste valorization.Explores the latest methods in aquatic waste valorization, including bioprocessing, biotechnology, and circular economy strategiesProvides information on how aquatic industry waste affects marine ecosystems, biodiversity, and climate changeHighlights the recovery of valuable aquatic waste components such as lipids, proteins, and bioactive peptides for functional food and nutraceutical useOffers solutions for implementing sustainable practices that minimize waste generation, optimize resource use, and reduce environmental impact
Aquatic Waste Valorization
Innovative Approaches and Sustainable Strategies
AvSajid Maqsood,Tanmay Sarkarm. fl.
E-bok
Engelska, 2026
2 200 kr
Läs direkt efter köp
Aquatic Waste Valorization: Innovative Approaches and Sustainable Strategies is a comprehensive guide for researchers and practitioners in food and environmental sciences, focusing on the critical intersection of waste management and sustainability within the aquatic food industry. The book explores the multifaceted dimensions of aquatic food industry waste, from its chemical composition and economic implications to a thorough introduction of valorization techniques for the use in functional food products and nutraceuticals. It covers emerging methodologies-including physical, chemical, and enzymatic processes-as well as approaches such as microbial conversion and nanotechnology, all aimed at transforming waste into valuable resources.In addition, it discusses the recovery of valuable components such as proteins, lipids, and bioactive compounds, highlighting their applications across various industries, including biofuels, bioplastics, and functional food ingredients. Through practical applications, it not only addresses the pressing issue of waste management but also presents innovative strategies to bolster both environmental and economic sustainability. Concluding sections examine global policies and regulations shaping the future of aquatic waste valorization. - Explores the latest methods in aquatic waste valorization, including bioprocessing, biotechnology, and circular economy strategies- Provides information on how aquatic industry waste affects marine ecosystems, biodiversity, and climate change- Highlights the recovery of valuable aquatic waste components such as lipids, proteins, and bioactive peptides for functional food and nutraceutical use- Offers solutions for implementing sustainable practices that minimize waste generation, optimize resource use, and reduce environmental impact
Modern Food Preservation
Intelligent and Sustainable Technologies for Safety and Shelf Life Extension
AvTanmay Sarkar
Häftad, Engelska, 2026
1 991 kr
Kommande
Modern Food Preservation: Intelligent and Sustainable Technologies for Safety and Shelf Life Extension addresses the evolving needs in food science research and industry for innovative, non-thermal, and sustainable preservation technologies. The book explores cutting-edge instrument-based methods that maintain food quality, safety, and nutritional integrity while aligning with global sustainability goals. It fills the critical gap between conventional preservation techniques and emerging smart technologies.It comprises detailed chapters authored by global experts covering topics such as cold plasma, pulsed electric fields, radio frequency pasteurization, nanozyme detection, and AI-integrated preservation systems. The comprehensive table of contents includes both fundamental principles and applied industrial perspectives, providing readers with technical guidance on the operation, scalability, and benefits of each technology. The inclusion of diverse tools reflects the latest advancements in precision, energy efficiency, and eco-friendly approaches in food preservation.Modern Food Preservation: Intelligent and Sustainable Technologies for Safety and Shelf Life Extension benefits food scientists, engineers, and industry professionals by equipping them with practical knowledge to implement next-generation preservation solutions. It empowers readers to future-proof their practices through sustainable, safe, and precise food preservation technologies essential for addressing food security and reducing waste.Provides comprehensive coverage of emerging instrument-based food preservation technologiesExplains practical applications, scalability, benefits, and limitations of novel food systemsEmphasizes sustainability, safety, and precision in food preservationHighlights AI integration and smart manufacturing in food safety
Makhana (Euryale ferox) as a Functional Food
Cultivation, Chemistry, Processing, and Commercialization
AvTanmay Sarkar,Manoj Kumar
Häftad, Engelska, 2026
2 050 kr
Kommande
Makhana (Euryale ferox) as a Functional Food: Cultivation, Chemistry, Processing, and Commercialization is the first comprehensive book dedicated to exploring the scientific, technological, and nutritional dimensions of this traditional aquatic crop. As Makhana gains global recognition as a nutrient-dense, gluten-free, and low-calorie superfood, there is an urgent need for consolidated knowledge on its cultivation, processing, and commercialization. Currently, scattered information limits innovation, product development, and market expansion. This volume aims to fill that gap by providing a detailed, multidisciplinary resource for researchers, industry professionals, and entrepreneurs. The book covers a wide array of topics, including botanical classification, cultivation practices, genetic improvement, post-harvest handling, traditional and modern processing techniques, nutritional and phytochemical analysis, and value-added product development. It also discusses packaging, quality standards, safety, regulatory aspects, and market trends, offering a holistic understanding of Makhana from farm to consumer. Waste valorization and industry opportunities are also explored to promote sustainability and economic growth.Makhana (Euryale ferox) as a Functional Food serves as an essential reference for advancing scientific research, fostering innovation, and supporting sustainable utilization of this underexploited crop. It provides the knowledge and tools needed for developing health-promoting products and expanding Makhana’s global market presence, benefiting farmers, industry stakeholders, and consumers alike.Provides in-depth knowledge on Makhana cultivation, processing, and value-added product developmentSupports innovation and sustainability in utilizing this underexploited aquatic cropOffers comprehensive insights into nutritional, phytochemical, and functional properties of MakhanaGuides industry professionals on quality standards, safety, and regulatory aspects for market successPromotes global awareness and market expansion of Makhana as a functional superfood
Insect Bioactives
Innovations in Food, Feed, Pharma and Cosmetics
AvAbdalbasit Adam Mariod,Pothiyappan Karthikm. fl.
Häftad, Engelska, 2027
2 029 kr
Kommande
Insect Bioactives: Innovations in Food, Feed, Pharma and Cosmetics serves as a comprehensive resource for researchers and professionals seeking to harness the power of insects as sustainable bioactive sources and beneficial health and wellness solutions. The book identifies the nutritional and chemical composition of insects, presenting them as versatile ingredients for the development of functional foods, nutraceuticals, animal feed and cosmetics. By examining how edible insects can be reared on agri-food by-products and organic waste, this volume illustrates how feeding strategies can influence their nutritional and bioactive profiles. The text also addresses potential allergenic risks and consumer behavior insights, equipping readers with strategies to promote acceptance of insect-based products in the market.Structured into eight sections, Insect Bioactives: Innovations in Food, Feed, Pharma and Cosmetics covers a wide array of topics essential for understanding insect bioactives. From the foundational overview of insect-based compounds to their applications in functional foods, animal feed, pharmaceuticals, and cosmetics, each section provides insights into the health benefits and technological innovations associated with insect bioactives. The text also discusses regulatory considerations and features case studies that showcase successful applications in various industries.Identifies insects as a sustainable and versatile bioactive source for the development of functional foods, nutraceuticals, animal feed and cosmeticsExplores the health benefits of insect bioactives to improve the gut microbiomeDiscusses how edible insects can be reared on agri-food by-products and organic wastes, and how these feeding strategies influence nutritional and bioactive profilesAddresses allergenic risks associated with insect consumptionHighlights consumer behavior insights and strategies to overcome resistance to insect-based products
Ethnoscience
Insights into Nutrition and Cultural Foundations
AvTanmay Sarkar,Charles Brennanm. fl.
Häftad, Engelska, 2026
2 050 kr
Skickas inom 10-15 vardagar
Ethnoscience: Insights into Nutrition and Cultural Foundations, the first book in the series Culinary Synergies: Exploring Nutrition and Science in Gastronomy, a five-book exploration into food education, innovation, and preservation, encompasses everything from flavor chemistry and sensory science to the role of micro- and macronutrients in traditional and culturally specific diets. The book begins with an introduction to the discovery of food through nutrition and cultural identity, discussing modern technological advances such as machine learning, digital tools, and sustainability. It then moves into the culinary traditions of Southeast Asia, where food diversity and ingredient preparation's influence on nutritional value are discussed.Section two highlights Southern Europe, focusing on foraging and the health benefits of fermented foods and more. Finally, section three introduces sustainable and indigenous farming practices in North Africa, along with healing herbs, their medicinal properties, and much more. Each section includes case studies highlighting nutrition, innovation, and health.Provides a comprehensive exploration of the intersection between culinary tradition, scientific understanding, and nutritional considerations within gastronomyExplores traditional food practices, ingredients, and techniques from Southeast Asia, Southern Europe, and North AfricaPromotes the latest research and case studies on the nutritional and environmental implications of specific food choices surrounding culture and dietEquips professionals with the knowledge needed to provide culturally relevant services in healthcare, nutrition, and food industries
Ethnoscience
Insights into Nutrition and Cultural Foundations
AvJalloul Bouajila,Slim Smaouim. fl.
E-bok
Engelska, 2026
2 594 kr
Läs direkt efter köp
Ethnoscience: Insights into Nutrition and Cultural Foundations, the first book in the series Culinary Synergies: Exploring Nutrition and Science in Gastronomy, a five-book exploration into food education, innovation, and preservation, encompasses everything from flavor chemistry and sensory science to the role of micro- and macronutrients in traditional and culturally specific diets. The book begins with an introduction to the discovery of food through nutrition and cultural identity, discussing modern technological advances such as machine learning, digital tools, and sustainability. It then moves into the culinary traditions of Southeast Asia, where food diversity and ingredient preparation's influence on nutritional value are discussed.Section two highlights Southern Europe, focusing on foraging and the health benefits of fermented foods and more. Finally, section three introduces sustainable and indigenous farming practices in North Africa, along with healing herbs, their medicinal properties, and much more. Each section includes case studies highlighting nutrition, innovation, and health. - Provides a comprehensive exploration of the intersection between culinary tradition, scientific understanding, and nutritional considerations within gastronomy- Explores traditional food practices, ingredients, and techniques from Southeast Asia, Southern Europe, and North Africa- Promotes the latest research and case studies on the nutritional and environmental implications of specific food choices surrounding culture and diet- Equips professionals with the knowledge needed to provide culturally relevant services in healthcare, nutrition, and food industries
Bioactive Compounds in Leaves of Bulbs, Roots, and Tubers
A Food Chemistry Approach to Nutritional, Biological, and Pharmaceutical Applications
AvNeela Satheesh,Tanmay Sarkar
Häftad, Engelska, 2026
2 029 kr
Kommande
Bioactive Compounds in Leaves of Bulbs, Roots, and Tubers: A Food Chemistry Approach to Nutritional, Biological, and Pharmaceutical Applications offers a crucial resource for researchers and industry professionals aiming to harness underutilized plant parts for health and sustainability. Despite their rich phytochemical profiles and potential health benefits, these leaves remain largely unexplored, representing a missed opportunity for functional food development, nutraceuticals, and pharmaceuticals. This book bridges that knowledge gap by providing detailed insights into their chemical composition, bioactive properties, and innovative extraction methods, promoting their integration into food and medicine. It covers an extensive range of topics, including phytochemical profiling, nutritional and anti-nutritional analysis, green extraction technologies, and applications of bioactive compounds from turmeric, sweet potato, carrot, cassava, radish, turnip, kohlrabi, sugar beet, yam, taro, ginger, onion, garlic, and potato leaves. Additionally, it discusses safety, regulatory frameworks, and the potential use of these leaves as nutraceuticals, functional foods, and even animal feed, highlighting their significance for health and environmental sustainability. Bioactive Compounds in Leaves of Bulbs, Roots, and Tubers serves as an essential reference for advancing research, innovation, and sustainable utilization of these bioresources to improve human health, reduce waste, and promote eco-friendly food and pharmaceutical solutions.Provides detailed insights into phytochemical profiles of underutilized plant leaves for food and medicinal applicationsSupports development of sustainable, functional foods and nutraceuticals from bioactive-rich plant partsIntroduces green extraction techniques to maximize bioactive compound recovery efficiently and environmentallyHighlights safety, regulatory, and pharmaceutical considerations for integrating these leaves into productsPromotes waste reduction by valorizing agricultural by-products into health-promoting food and pharma ingredients
Innovative Technologies for Meat Processing
AvSlim Smaoui,Tanmay Sarkar
Inbunden, Engelska, 2025
2 996 kr
Skickas inom 10-15 vardagar
In an era where technology plays a pivotal role in shaping various sectors, Innovative Technologies for Meat Processing explores the intersection of innovation and meat processing, offering a comprehensive guide to the latest technological breakthroughs that are transforming the landscape of meat production. This book begins by providing an overview of the traditional methods in meat processing and their limitations and then navigates through emerging technologies from state‑of‑the‑art machinery and automation to the integration of artificial intelligence and data analytics in processing meats. This book caters to a diverse audience, including professionals in the meat processing industry, researchers, policymakers, and anyone interested in the future of food technology.
Food Waste Proteins
Extraction, Modification, and Applications
AvPiyush Kashyap,Poorva Sharmam. fl.
Inbunden, Engelska, 2026
2 683 kr
Skickas inom 10-15 vardagar
Offering a comprehensive and cutting-edge overview, this book explores how discarded food can be transformed into valuable protein sources and bioactive compounds. After introducing the concept of food waste valorization, it considers the significance of transforming waste into wealth within the framework of a circular economy, setting the stage for detailed discussions of various aspects of protein extraction and application. By emphasizing practical applications and transformative potential, it aims to inspire a new wave of innovation and sustainability in managing food waste, ultimately contributing to a healthier planet and a more efficient food system. This is a forward-thinking resource that bridges the gap between research and industry, ideal for researchers, entrepreneurs, and scientists working at the intersection between the two.

Tanmay Sarkar – författare

Recent Frontiers of Phytochemicals

Recent Frontiers of Phytochemicals

Artificial Intelligence in Food Science

Artificial Intelligence in Food Science

Phytoceuticals in Food for Health and Wellness

Phytoceuticals in Food for Health and Wellness

Native and Modified Starches for Food Applications

Native and Modified Starches for Food Applications

Advances in Probiotic Delivery Systems

Advances in Probiotic Delivery Systems

Unleashing the Power of Functional Foods and Novel Bioactives

Unleashing the Power of Functional Foods and Novel Bioactives

Health, Nutrition, and Sustainability

Health, Nutrition, and Sustainability

Dietary, Sensory and Gastronomic Applications

Dietary, Sensory and Gastronomic Applications

Comprehensive Guide to Inulin

Comprehensive Guide to Inulin

Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems

Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems

Aquatic Waste Valorization

Aquatic Waste Valorization

Modern Food Preservation

Makhana (Euryale ferox) as a Functional Food

Insect Bioactives

Ethnoscience

Ethnoscience

Bioactive Compounds in Leaves of Bulbs, Roots, and Tubers

Innovative Technologies for Meat Processing

Food Waste Proteins