1st Edition
Sustainable and Functional Foods from Plants Health Impact, Bioactive Compounds, and Production Technologies
Structured into four main parts, this book navigates the intersection between food and functionality of plant-based products and provides insight into the nutritional composition of some key elements of plant-based diets. The book also introduces the most abundant adulteration practices and points out the analytical methods of quality monitoring, their current trends, and their potential future applications.
The volume first looks at plant-based sustainable health foods, with a primary focus on millets, their nutritional and health benefits, as well as their potential as food security crops. The chapters also shed some light on demographics of millet production and discuss the impact of processing on the nutritional and organoleptic attributes of millet-based products. New advances in production, quality determination, and functional health benefits of two globally renowned beverages—wine and beer—are discussed while mapping consumption trends and consumers’ expectations and preferences.
Sustainable and Functional Foods from Plants also explores some ethnic foodstuffs, ingredients, and condiments of functional importance for the cuisines of African, European, and Far Eastern countries, and then looks at the potential of bioactive compounds in medicinal foods and measurement techniques for quality of natural foods.
The book will be informative for upper-level students as well as for food science teaching staff, researchers, and industrial personnel interested in theoretical and practical knowledge about sustainable and functional foods from plants.
PART I: SUSTAINABLE FOODS AND HEALTH IMPACTS
1. Millets: Food Diversification and Processing Techniques
Damian Laryea, Sarah Theodora Esi Mills, Charles Dapuliga, and John-Lewis Zinia Zaukuu
2. New Horizons for Millets: Food and Nutrition Security
Damian Laryea, Sarah Theodora Esi Mills, Charles Dapuliga, and John-Lewis Zinia Zaukuu
3. Grapes and Wines as Functional Foods: Production, Quality, Consumption, and Bioactive Compounds
Krisztina Keller, Harshavardhan Reddy Kummitha, Nikoletta Tóth-Kaszás, and Zoltán Birkner
PART II: SUSTAINABLE ETHNIC FOODS AND GASTRONOMY
4. Potential of Ackee in African Cuisine
Faustina Dufie Wireko-Manu, Yaw Gyau Akyereko, Jacob K. Agbenorhevi, Christian Arhinful, Baffoe Kyei-Asante, Joana Konadu Attafuah, Divina Allotey, and Ibok Oduro
5. Grape Wines in Hungarian Context: Production Technologies, Processing, and Health Benefits
Ildikó Galambos, Ildikó Ernszt, Zsuzsanna Marton, and Nóra Rodek
6. Health Impacts of Common Flavoring Agents in Indian Cuisine
Bedaprana Roy, Bidisha Chatterjee, Tamanna Sultana, and Arup Kumar Mitra
PART III: POTENTIAL OF BIOACTIVE COMPOUNDS IN MEDICINAL FOODS
7. Glycemic Index of Root and Tuber Crops: Increasing Relevance in Diet
Charles Cudjoe Dapuliga, John-Lewis Zinia Zaukuu, Damian Laryea, Yaw Gyau Akyereko, Faustina Dufie Wireko-Manu, and Ibok Oduro
8. Traditional Medicinal Herbs in North-Western Region of the Himalayas: Case Study
Deepika Dimri and Ambika Kumar
9. Xanthohumol from Hop (Humulus lupulus L.)
Anna Júlia Éliás, Zsanett Bodor, and Csilla Benedek
PART IV: MEASUREMENT TECHNIQUES FOR QUALITY OF NATURAL FOODS
10. Detection Methods of Adulteration in Natural Foods
John-Lewis Zinia Zaukuu, Zsanett Bodor, Flóra Vitális, and Zoltán Kovács
11. Analytical Methods for Nutritional Composition of Honey
Zsanett Bodor, John-Lewis Zinia Zaukuu, Balkis Aouadi, Zoltán Kovács, and Csilla Benedek
12. Potential of Aquaphotomics for Determination of Quality of Natural Foods
Jelena Muncan, Balkis Aouadi, and Roumiana Tsenkova
Biography
Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico–Mayaguez Campus. He has worked as a Soil Conservation Inspector and as a Research Assistant at Haryana Agricultural University and Ohio State University. He was the first agricultural engineer to receive the professional license in Agricultural Engineering from the College of Engineers and Surveyors of Puerto Rico and was proclaimed as the "Father of Irrigation Engineering in Puerto Rico for the twentieth century" by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. During his professional career of over 52 years, he has received many prestigious awards. A prolific author and editor, he has written more than 200 journal articles and several textbooks and has edited over 100 books.
Arijit Nath, PhD, is a Postdoctoral Researcher and Teaching Assistant in the Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary. Dr. Nath has held a variety of positions, including postdoctoral research fellow in the Department of Food Engineering at Corvinus University of Budapest, Hungary; Department of Biochemical and Chemical Engineering at Technical University of Dortmund, Germany; Department of Refrigeration and Livestock Products Technology at Szent István University, Hungary; and chemical engineer in Soós Erno Research and Development at University of Pannonia, Hungary. He has participated in several professional industrial training and workshops in the field of biotechnology. He has published 30 research and review articles in international journals and 12 book chapters. Dr. Nath has also presented the research outcomes in more than 70 international conferences and 15 conferences within India. He received several best presenter awards at international conferences. He has also delivered lectures in several scientific communities with honor. Due to his strong proficiency in the field of biochemical and food engineering, he is serving as a reviewer and an editor in SCI journals and books. Dr. Nath is a member of the Asia-Pacific Chemical, Biological & Environmental Engineering Society; Indian Institute of Engineers; Indian Institute of Chemical Engineers; Biotech Research Society of India; European Membrane Society; Indian Membrane Society; and European Federation of Biotechnology. Dr. Nath teaches several theory subjects and is co-supervisor for undergraduate, postgraduate, and PhD students in the Department of Food Process Engineering, Hungarian University of Agriculture and Life Sciences, Hungary. His major research focus is on fermentation technology, enzymatic reaction, bioreactor design, probiotics and prebiotics, allergy-free food products, food waste valorization, membrane separation process, membrane integrated bioreactors, environmental benign processes, and mathematical modeling of bioprocesses. Dr. Nath received his PhD award in Chemical Engineering from Jadavpur University, India, in 2014. During his PhD tenure, Dr. Nath was a senior research fellow, supported by the Council of Scientific and Industrial Research (CSIR), Indiam and project research fellow, supported by the University Grants Commission (UGC), India.
Zoltán Kovács, PhD, is a Professor in the Department of Measurements and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), Budapest, Hungary. He is also the International Affairs Advisor for the Institute. He received his MSc and PhD diplomas in Food Science at Corvinus University and completed his habilitation in the field of food science at Szent Istvan University, Hungary. He spent three years as a postdoctoral research fellow at Kobe University, Japan. Since his postdoc period, he has been also working with the near infrared spectroscopy (NIRS), using both the conventional and the novel aquaphotomics data evaluation techniques. Dr. Kovacs has won several research awards and fellowships, including pre- and postdoctoral awards and National Excellence Fellowships. Recently he won the János Bolyai Research Scholarship of the Hungarian Academy of Sciences. He won the József Farkas Excellence Award of the Faculty of Food Science, Szent Istvan University, and the research group under his leadership won three Excellence Research Group grants for their research to develop measurement methods for quick determination of adulteration in various food products. Currently, Dr. Kovacs collaborates and leads different national and international research projects. He is the International Affairs Advisor of the Institute of Food Science and Technology, MATE. To date, Dr. Kovacs has published 70 impact factor articles, six book chapters in international journals and books and has contributed to over 100 international and Hungarian scientific conference presentations, for which he won best presentation awards. Dr. Kovacs is a member of Agro- and Biosystems Engineering Research Committee of the Hungarian Academy of Science and acts as the European Liaison of the International Aquaphotomics.
