ABSTRACT
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.
TABLE OF CONTENTS
part I|100 pages
Sustainable Foods and Health Impacts
chapter Chapter 3|46 pages
Grapes and Wines As Functional Foods: Production, Quality, Consumption, and Bioactive Compounds
part II|91 pages
Sustainable Ethnic Foods versus Gastronomy
chapter Chapter 5|33 pages
Grape Wines in Hungarian Context: Production Technologies, Processing, and Health Benefits
part III|97 pages
Potential of Bioactive Compounds in Medicinal Foods
chapter Chapter 8|30 pages
Traditional Medicinal Herbs in North-Western Region of Himalayas: Case Study
chapter Chapter 9|37 pages
Xanthohumol (Humulus lupulus L.): Potential of Bioactive Polyphenols in Beer
part IV|130 pages
Measurement Techniques for Quality of Natural Foods