Food Biotechnology and Engineering
Native Crops in India: Biochemical, Processing, and Nutraceutical Aspects
1st Edition
Edited
By B. Dave Oomah, Devina Lobine
September 29, 2025
With 20 agro-climatic regions, India has the second-largest agricultural land mass. This book presents the latest scientific and technical information on indigenous and domesticated crops grown, consumed, and traded in India, forming part of its agro-economy. It covers the uses of the crops in ...
Wild Edible Plants: Improving Food's Nutritional Value and Human Health through Biotechnology
1st Edition
Edited
By Sergey Gubsky, Olena Stabnikova, Viktor Stabnikov, Octavio Paredes-López
August 18, 2025
Wild plants have been used by humans as an important source of nutrition since ancient times. They are rich in health-promoting compounds such as phenols, flavonoids, antioxidants, vitamins, trace elements, and dietary fibers. When incorporated into food products, these materials enhance the ...
Advances in Plant Biotechnology: In Vitro Production of Secondary Metabolites of Industrial Interest
1st Edition
Edited
By Alma Angélica Del Villar-Martínez, Juan Arturo Ragazzo-Sánchez, Pablo Emilio Vanegas-Espinoza, Octavio Paredes-López
May 05, 2025
The goal of Advances in Plant Biotechnology is to integrate the most recent knowledge on tissue culture, secondary metabolites production under controlled conditions, scaling up to produce them at bioreactor level, and their industrial applications. The biosynthetic pathways and the factors that ...
Bioconversion of Wastes to Value-added Products
1st Edition
Edited
By Olena Stabnikova, Oleksandr Shevchenko, Viktor Stabnikov, Octavio Paredes-López
May 05, 2025
Bioconversion of agricultural and industrial wastes into useful products plays an important role both in the economy and in the prevention of environmental pollution. This book presents technological approaches to the biotransformation of different wastes into valuable products and demonstrates ...
Health-Promoting Food Ingredients during Processing
1st Edition
Edited
By Rosalva Mora-Escobedo, Gloria Dávila-Ortiz, Gustavo F. Gutiérrez López, José J. Berrios
October 30, 2024
Health-Promoting Food Ingredients during Processing presents a comprehensive science-based approach covering the latest naturally occurring bioactive compounds in seeds, dietary fiber, proteins, fermented bio-compounds, agro-industrial waste by-products, and lactic acid bacteria. A ...
Latin-American Seeds: Agronomic, Processing and Health Aspects
1st Edition
Edited
By Claudia M. Haros, María Reguera, Norma Sammán, Octavio Paredes-López
October 09, 2024
In the last few years, the Latin-American seeds have gained increased importance (also due to the increased demand for gluten-free foods). Worldwide demand for Latin-American seeds and grains has risen in a high proportion. In parallel, seeds and grains' research from this region in all relevant ...
Native Crops in Latin America: Biochemical, Processing, and Nutraceutical Aspects
1st Edition
Edited
By Ritva Repo-Carrasco-Valencia, Mabel Cristina Tomás
October 08, 2024
Functional foods improve health and can reduce the risk of different diseases. In this sense, a variety of bioactive compounds present in functional foods are able to modulate inflammatory responses or exhibit interesting bioactivities such as antihypertensive, antioxidants, anticancer, ...
Volatile Compounds Formation in Specialty Beverages
1st Edition
Edited
By Felipe Richter Reis, Caroline Mongruel Eleutério dos Santos
October 08, 2024
Beverages are a convenient and versatile product that may either serve to fulfill consumers’ needs for hydration or as a pleasant liquor. Among the sensory attributes of beverages that drive consumer acceptability is aroma, directly influenced by the quantity and type of volatile compounds ...
Bioenhancement and Fortification of Foods for a Healthy Diet
1st Edition
Edited
By Octavio Paredes-López, Oleksandr Shevchenko, Viktor Stabnikov, Volodymyr Ivanov
October 07, 2024
Bioenhancements of cereal and dairy compositions can play an important role in healthy diets. The latest addition to the new Food Biotechnology and Engineering series, Bioenhancement and Fortification of Foods for a Healthy Diet covers the technological and nutritional aspects of the compositions ...
Starch and Starchy Food Products: Improving Human Health
1st Edition
Edited
By Luis Bello-Pérez, José Alvarez-Ramírez, Sushil Dhital
October 07, 2024
Starch is one of the main staples in human food, its consumption having both positive and negative aspects. The exploration and exploitation of starches from alternative botanical sources has been increasing recently due to interest in the economic and social development of tropical and ...