دانلود کتاب Therapeutic, Probiotic, and Unconventional Foods

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Front Cover\nTherapeutic, Probiotic, and Unconventional Foods\nCopyright\nContents\nContributors\nPreface\nChapter 1: Introduction in Nutraceutical and Medicinal Foods\n 1. Introduction\n 2. Nutraceuticals\n 2.1 Food Nutrients\n 2.2 Herbals\n 2.3 Dietary Supplements\n 2.3.1 Fatty Acids\n 2.3.2 Enzyme Supplements\n 3. Functional Foods\n 4. Medicinal Foods\n 5. Probiotics, Prebiotics and Synbiotics\n 5.1 Probiotics\n 5.2 Prebiotics\n 5.3 Synbiotics\n 6. Conclusions\n Acknowledgments\n References\nSection A: Probiotics and Prebiotics\n Chapter 2: Probiotics: Supplements, Food, Pharmaceutical Industry\n 1. Introduction\n 1.1 Prebiotics\n 1.2 Probiotics\n 1.3 Synbiotics\n 2. Types of Probiotics\n 2.1 Bacteria\n 2.2 Yeast and Molds\n 3. Functions of Gut Microbiota\n 4. Mechanism of Action of Probiotics\n 5. Safety and Risk Assessment\n 6. Probiotic Therapy\n 6.1 Diabetes\n 6.2 Obesity\n 6.3 Liver Diseases\n 6.4 Cancer\n 6.5 Diarrhea\n 6.6 Allergies\n 7. Available Probiotic Food\n 7.1 Yakult\n 7.2 Kefir\n 7.3 Yogurt\n 7.4 Kombucha\n 7.5 Sauerkraut\n References\n Further Reading\n Chapter 3: Selection of New Probiotics: The Case of Streptomyces\n 1. Introduction\n 1.1 Aquaculture Status of the World\n 1.2 Implementation of Probiotics Usage in Aquaculture\n 2. Probiotics\n 2.1 Definition\n 2.2 Mode of Action\n 2.3 Common Microorganisms Used as Probiotics\n 2.4 Application of Probiotics in Aquaculture\n 3. Prospect of Using Marine Streptomyces as Probiotics\n 3.1 Life Cycle of Marine Streptomyces\n 3.2 Taxonomical Classification of Marine Streptomyces\n 3.3 Morphological Identification of Marine Streptomyces\n 3.4 Applications of Marine Streptomyces as Probiotics in Aquaculture\n 3.5 Selection of Efficient Strains of Marine Streptomyces as Probiotics\n 3.6 Possible Limitations in the Usage of Marine Streptomyces as Probiotics\n 4. Conclusion\n References\n Further Reading\n Chapter 4: Development of New Probiotic Foods—A Case Study on Probiotic Juices\n 1. Introduction\n 2. Probiotic Microorganisms\n 3. Probiotic Products\n 3.1 Dairy Products\n 3.2 Nondairy Products\n 3.3 Why Fruits are Ideal Choice?\n 3.4 Preparation of Fruit Juice Probiotics\n 3.5 Types of Fruit Juice Probiotics\n 3.5.1 Apple\n 3.5.2 Banana\n 3.5.3 Blackberry\n 3.5.4 Blueberry\n 3.5.5 Black Current Fruit\n 3.5.6 Cranberry Bush Fruit\n 3.5.7 Cashew Apple\n 3.5.8 Green Coconut Water\n 3.5.9 Dates\n 3.5.10 Guava\n 3.5.11 Mango\n 3.5.12 Noni Fruit\n 3.5.13 Peach\n 3.5.14 Pear\n 3.5.15 Pineapple\n 3.5.16 Pomegranate\n 3.5.17 Sapota\n 3.5.18 Tomato\n 3.6 Yeast Probiotic Juices\n 4. Challenges\n 4.1 Survivability and Stability\n 4.2 Sensory Traits\n 5. Possible Remedies\n 5.1 Supplementation of Growth Promoters and Protectants\n 5.2 Adaptation\n 5.3 Induction of Resistance\n 5.3.1 Mutagenesis\n 5.3.2 Selective Pressure\n 5.3.3 Genetic Modification of the Strains\n 5.3.4 Encapsulation/Microencapsulation\n 6. Future Perspectives\n References\n Further Reading\n Chapter 5: Prebiotics and Their Production From Unconventional Raw Materials (Mushrooms)\n 1. Introduction\n 2. Nutritional Values of Mushrooms\n 3. Bioactive Components of Mushrooms\n 3.1 Low Molecular Weight Compounds of Mushrooms\n 3.2 High Molecular Weight Compounds of Mushrooms\n 3.3 Mushrooms as a Possible Source of Prebiotics\n 4. Mushroom as Potential Source of Pharmaceuticals\n 4.1 Antitumor and Immunomodulatory Properties\n 4.2 Antioxidant Activity\n 4.3 Hypoglycaemic/Antidiabetic Activity\n 4.4 Antimicrobial Activity\n 5. Conclusion\n References\n Further Reading\n Chapter 6: Probiotics in the Rescue of Gut Inflammation\n 1. Introduction\n 2. Gut Microbiota, Probiotics, and Dysbiosis\n 3. Gut Immunity\n 4. Gut-Probiotics Interaction\n 5. Dysbiosis is the Cause of Inflammation at Gut\n 6. Dysbiosis and Inflammatory Diseases\n 7. What Makes Probiotic Special for Reducing Inflammation in the Gut?\n 8. How Do Probiotics Regulate Inflammation?\n 9. Use of Probiotics and Consequences\n 9.1 Inflammatory Diseases\n 9.2 Suppression of Histamine Signaling\n 9.3 Reduction of Appetite and Glucose Uptake\n 9.4 Repair of Damaged Epithelial Barrier\n 9.5 Antimicrobial Peptides and Antagonism\n 10. Conclusion\n References\n Chapter 7: Probiotics as an Adjunct to Conventional Treatment in Vulvovaginitis: Past, Present, and Future\n 1. Introduction\n 2. Anatomy of Female Genital System\n 2.1 External Genitalia\n 2.2 Internal Genitalia\n 3. Normal Flora of the Vagina\n 4. Vulvovaginitis\n 5. Characteristic Features of Different Types of Vulvovaginitis\n 5.1 Bacterial Vaginosis\n 5.2 Vulvovaginal Candidiasis\n 5.3 Trichomoniasis\n 5.4 Treatment of VV\n 6. Antibacterial Drugs\n 7. Antifungal Drugs\n 7.1 Imidazoles and Triazoles\n 7.2 Imidazole and Triazoles for Topical Use\n 7.3 Drugs Used in Resistant Infections\n 7.4 Probiotics in Vulvovaginitis\n 7.5 Mechanism of Action of Probiotics\n 7.6 L. acidophilus\n 8. Clinical Studies With Probiotics in Women’s Health\n 9. Adverse Effects\n 10. Conclusions\n References\n Further Reading\nSection B: Therapeutic Foods and Ingredients\n Chapter 8: Flavonoids as Nutraceuticals\n 1. Introduction\n 2. Extraction of Flavonoids\n 2.1 Conventional Extraction Techniques\n 2.2 Modern Extraction Techniques\n 3. Absorption, Metabolism and Bioavailability of Flavonoids\n 3.1 Bioavailability of Flavonoids\n 4. Toxicity of Flavonoids\n 5. Antioxidant Activity of Flavonoids\n 6. Flavonoids and Cardiovascular Diseases\n 6.1 Anti-Inflammatory Activities of Flavonoids\n 6.2 Atherosclerosis\n 7. Antidiabetic Activity of Flavonoids\n 8. Hepato-Protective Effects of Flavonoids\n 9. Anticancer Activity of Flavonoids\n 10. Effect of Flavonoids on Osteoporosis\n 10.1 Mechanism of Action\n 10.2 Epidemological studies\n 11. Antibacterial Effect of Flavonoids\n 12. Antiviral Activity\n 13. Conclusion\n References\n Further Reading\n Chapter 9: Bioactive Peptides—Impact in Cancer Therapy\n 1. Cancer: A Worldwide Inflammatory Disease\n 2. Chronic Inflammation and Oxidative Stress as Potential Triggers of Cancer\n 2.1 Inflammation and Metastasis\n 2.2 Inflammation and Tumor Cell Proliferation\n 3. Functional Food and Dietary Bioactive Compounds\n 3.1 Functional Proteins and Bioactive Peptides\n 3.2 Proteins and Bioactive Peptides with Antiinflammatory and Immunomodulatory Activity\n 3.3 Protein and Bioactive Peptides with Anticancer Activity\n 3.4 Protein and Bioactive Peptides with Antioxidant Activity\n 4. Conclusion\n References\n Chapter 10: Essential Oils: Biological Activity and Therapeutic Potential\n 1. Introduction\n 2. Applications of Essential Oils\n 3. Antimicrobial Activity of Essential Oils\n 4. In Vitro Methods for Quantifying Antimicrobial Activity\n 4.1 Agar Absorption Assay\n 4.2 Disc Diffusion Assay\n 4.3 Well Diffusion Assay\n 4.4 Agar- and Broth-Dilution Methods\n 4.4.1 Agar Dilution Assay\n 4.4.2 Broth Dilution Assay\n 4.5 Vapor Phase Test\n 5. Percent Inhibition of Mycelia Growth\n 6. Determination of MIC, MBC, and MFC\n 7. Efficacy of Antibacterial Activity of Essential Oils and Components\n 7.1 Plant Studies\n 7.2 Human Studies\n 8. Efficacy of Antifungal Activity of Essential Oils and Their Components\n 8.1 Food and Human Studies\n 8.2 Plant Studies\n 9. MIC, MBC, or MFC Determination\n 10. Influenced Factors on the EOs Antimicrobial Activities\n 11. Antimicrobial Activity of Essential Oil Components\n 12. Mechanism of Action\n 13. Synergy Between Essential Oils or With Other Compounds\n 14. Toxicity of Essential Oils\n 15. Conclusion\n References\n Chapter 11: Nutritional and Therapeutic Potential of Spices\n 1. Herbs and Spices\n 1.1 Preamble\n 1.2 Importance\n 1.3 Origin\n 2. Historical Perspective\n 3. Production and Trade: Global Scenario\n 3.1 Production\n 3.2 Spices Trade\n 4. Overview of Spices\n 4.1 Cloves\n 4.2 Black Pepper\n 4.3 Turmeric\n 4.4 Coriander\n 4.5 Cumin\n 4.6 Flaxseed\n 4.7 Cinnamon\n 4.8 Cardamom\n 4.9 Ginger\n 4.10 Garlic\n 5. Therapeutic Impact of Spices on Human Health\n 5.1 Antiinflammatory Activity\n 5.2 Antiemetic Activity\n 5.3 Antitumor Activity\n 5.4 Antimicrobial Activity\n 5.5 Antihypertensive Activity\n 5.6 Antibilious Activity\n 5.7 Antispasmodic Activity\n 5.8 Anticonvulsive Activity\n 5.9 Antioxidant Activity\n 5.10 Chemopreventive Activity\n 6. Clinical Studies: Animal vs Humans\n 6.1 Animal Studies\n 6.2 Human Studies\n 7. Food Applications\n 7.1 Role of Food Industries\n 7.2 Value Added Products of Spices\n 7.3 Artificial vs Natural Colorants\n 8. Safety Issues in Spices and Their Management\n 8.1 Mycotoxins\n 8.2 Bacterial Contamination\n 8.3 Pesticide Residues\n 8.4 Management of Safety in Spices\n 8.4.1 Radiation\n 8.4.2 Ionizing Radiations\n 8.4.3 Food Sterilization\n 8.4.4 Fumigation\n 8.4.5 Pest Control\n 9. Quality and Safety Standards\n 9.1 Food Safety and Quality Assurance\n 9.2 Food Safety and Quality Assurance Systems\n 10. Conclusion\n References\n Chapter 12: Novel Nutraceutical Compounds\n 1. Introduction\n 2. Nutraceuticals and Functional Foods\n 3. Novel Nutraceutical Compounds\n 3.1 Carotenoids\n 3.1.1 Bioavailability and Mechanism of Action\n 3.1.2 Carotenoids and Beneficial Health Effects\n Carotenoids as Antioxidant\n Carotenoids and the Skin\n Carotenoids and Pulmonary Health\n Carotenoids as Antitumor Agents\n Carotenoids and Eye Health\n Carotenoid and Cardiovascular Risk Markers\n 3.2 Phytosterols\n 3.2.1 Bioavailability and Mechanism of Action\n 3.2.2 Phytosterols and Beneficial Health Effects\n Phytosterols and Antiinflammatory Effect\n Phytosterols as Antioxidant\n Phytosterols and Atherosclerosis Prevention\n Phytosterols as Anticancer\n Phytosterols as Antidiabetic\n Phytosterols and Cholesterol-Lowering Effects\n 3.3 Polyphenols\n 3.3.1 Absorption and Mechanism of Action\n 3.3.2 Polyphenols and Beneficial Health Effects\n Polyphenols as Antidiabetic\n Polyphenols as Antioxidant\n Polyphenols and Cardiovascular Rehabilitation\n Polyphenols as Brain Modulator\n Polyphenols and Cancer\n 3.4 Omega 3-Fatty Acids\n 3.4.1 Absorption and Mechanism of Action\n 3.4.2 Omega-3 Fatty Acids and Beneficial Health Effects\n Omega-3 Fatty Acids and Cancer\n Omega-3 Fatty Acids and Cardiovascular Diseases\n Omega-3 Fatty Acids and the Brain\n Omega 3 Fatty Acids and Inflammation\n 4. Future Prospects\n References\n Chapter 13: Nutraceutical and Medicinal Importance of Seabuckthorn (Hippophae sp.)\n 1 Introduction\n 1.1 Taxonomical Classification\n 1.2 Geographical Distribution\n 1.3 Plant Morphology\n 2 Harvesting\n 3 Postharvest Processing\n 3.1 Extraction\n 3.2 Analytical Techniques for Extract Analysis\n 4 Biochemical Profiling of Seabuckthorn\n 4.1 Berries\n 4.1.1 Berry Pulp\n 4.1.2 Berry Juice\n 4.2 Leaves\n 4.3 Bark\n 4.4 Seed and Seed Oil\n 5 Traditional Applications of Seabuckthorn\n 6 Nutraceuticals in Seabuckthorn\n 7 Pharmacological Effects of Seabuckthorn\n 7.1 Anticancer and Antitumor Activity\n 7.2 Antiinflammatory Activity\n 7.3 Antimicrobial Activity\n 7.4 Hepatoprotective Ability\n 7.5 Radioprotective Effect\n 7.6 Antiatherogenic and Cardioprotective Activity\n 7.7 Antiulcerogenic Effect\n 7.8 Effect on Platelet Aggregation\n 7.9 Hypoglycemic Effect\n 7.10 Antiaging Potential and Skin Whitening\n 7.11 Eye diseases\n 7.12 Immunomodulatory\n 7.13 Neuroprotective Ability\n 7.14 Antiobesity\n 7.15 Antioxidant and Cytoprotective Ability\n 7.16 Healing Property\n 7.17 Antistress and Adaptogenic Ability\n 8 Commercial Products of Seabuckthorn\n 9 Conclusion\n Acknowledgment\n References\n Further Reading\n Chapter 14: Therapeutic Potential of Flaxseed\n 1. Introduction\n 2. Nutraceutical Components of Flaxseed\n 2.1 Flaxseed Oil\n 2.2 Flax Proteins\n 2.3 Flax Dietary Fibers\n 2.4 Flax Lignans\n 3. Health Promoting Effects of Nutraceutical Components of Flaxseed\n 3.1 Flaxseed in Cardiovascular Diseases\n 3.2 Flaxseed in Rheumatoid Arthritis and Inflammation\n 3.3 Flaxseed in Hypercholesterolaemia\n 3.4 Flaxseed in Diabetes\n 3.5 Flaxseed in Obesity\n 3.6 Flaxseed in Hypertension\n 3.7 Flaxseed in Tumor and Cancer Treatment\n 3.8 Flaxseed in Kidney Diseases\n 4. Estimated Intakes of Whole and Milled Flaxseed, ALA and Fibers\n 5. Flaxseeds for a New Millennium\n 6. Conclusions\n References\n Further Reading\n Chapter 15: Pharmaceutical, Nutraceutical and Therapeutic Properties of Selected Wild Medicinal Plants: Thyme, Spearmint, ...\n 1. Introduction\n 2. Occurrence of Phenolic Compounds in Medicinal Plants\n 3. Properties of Extracted Phenolic Compounds from Medicinal Plants\n 3.1 Antioxidant Properties of Medicinal Plants\n 3.2 Biological Properties of Medicinal Plants\n 3.2.1 Antidiabetic Properties of Medicinal Plants\n 3.2.2 Antihypertensive Properties of Medicinal Plants\n 3.2.3 Antimicrobial Properties of Medicinal Plants\n 4. Wild Medicinal Plants\n 4.1 Bioactive Components of Thyme\n 4.2 Bioactive Components of Rosemary\n 4.3 Bioactive Components of Spearmint\n 5. Conclusions\n References\n Further Reading\n Chapter 16: Virgin Coconut Oil as Functional Oil\n 1 Introduction\n 2 Standards\n 3 Methods for the Extraction of VCO and Preparation of VCM\n 3.1 Wet Extraction\n 3.2 Fermentation\n 3.3 Enzymatic\n 3.4 Low Temperature/Centrifuge/Super Critical Carbon Dioxide Extraction Technique\n 3.5 Extraction of VCO (Process Optimized by Central Plantation Crop Research Institute, Kasargod, Kerela, India)\n 3.5.1 Preparation of Coconut Milk\n Preparation of Cold Extracted Virgin Coconut Oil (CEVCO)\n Preparation of Hot Extracted Virgin Coconut Oil (HEVCO)\n 3.6 Preparation of Virgin Coconut Meal (VCM)\n 4 Physicochemical Properties and Therapeutic Use of VCO\n 5 Value Added Products, Economy, Status, and Government Policies\n 6 Other Commercial Utilization of VCO\n 7 Future Perspective of VCO\n 8 Conclusion\n Acknowledgment\n References\n Further Reading\n Chapter 17: Health Effects of Various Dietary Agents and Phytochemicals (Therapy of Acute Pancreatitis)\n 1 Introduction\n 2 Clinical Features of AP\n 2.1 Current Treatment Modality for AP\n 2.2 Antioxidants and Free Radical Scavengers in the Prevention of AP\n 3 Dietary Agents and Phytochemicals in the Prevention of AP\n 4 Green Tea\n 4.1 Emblica officinalis\n 4.2 Rheum rhabarbarum\n 5 Grapefruit\n 6 Curcumin\n 7 Ellagic Acid\n 8 Cinnamtannin B-1\n 9 Capsaicin\n 10 Alpha-pinene\n 11 Piperine\n 12 Zerumbone\n 13 Lycopene\n 14 Quercetin\n 15 Genistein\n 16 Apigenin\n 17 Resveratrol\n 18 Conclusions and Future Directions\n References\n Further Reading\nSection C: Unconventional Foods and Food Ingredients\n Chapter 18: Production of Bioactive Compounds From Waste\n 1. Introduction\n 1.1 Types of Agricultural Waste\n 1.2 Health Implications of Unused Waste\n 1.3 Way Forward for Converting Waste to Wealth\n 1.4 Benefit of Utilizing Waste\n 1.5 The Case of Agro-Industrial Wastes in Nigeria\n 1.6 Bioconversion\n 2. Cocoa Wastes\n 2.1 Wealth Out of Cocoa Waste\n 2.2 Cocoa Sweating/Pulp/Mucilage\n 2.2.1 Cocoa Juice\n 2.2.2 Cocoa Wine\n 2.2.3 Cocoa Jelly\n 2.2.4 Alcoholic Spirit\n 2.2.5 Pectin\n 2.3 Cocoa Pod Husk\n 2.3.1 Cocoa Husk Endocarp\n 2.3.2 Cocoa Pod Husk\n CPH as Animal Feeds\n CPH-Source of Potash for Soap\n Potash Extraction From Cocoa Pod Husk\n Procedure\n Liquid Detergent\n Black Soap\n Body and Hair Cream\n 2.3.3 CPH as Fertilizer\n 2.4 Cocoa Bean Shell for Animal Diet\n 2.4.1 Cacao Pigment\n 3. Cashew Waste\n 3.1 Value Addition for Cashew Waste\n 3.2 Cashew Apple\n 3.2.1 Cashew Apple Waste as Cashew Juice\n 3.2.2 Cashew Apple for Cashew Wine\n 3.2.3 Cashew Apple Waste\n 3.2.4 Cashew Apple Hamburger\n 3.2.5 Cashew Apple Livestock Feeds\n 3.3 Cashew Nut\n 3.3.1 Chemical Composition\n 3.3.2 Cashew Nut Crumbs\n Cashew Shell Cake\n 3.3.3 Uses of Cashew Kernel\n 3.4 Cashew Testa\n 3.5 Cashew Tree Bark Gum\n 3.6 Cashew Nut Shell Liquid\n 3.6.1 Uses of Cashew Nut Shell\n 3.6.2 CNSL in Surface Coating\n 3.6.3 Formulation of Surface Coating Using CNSL\n 3.6.4 CNSL in Rubber Processing\n 4. Coffee Waste and Its By-Products\n 4.1 Coffee Waste\n 4.2 Coffee Husk/Hull\n 4.2.1 Coffee Husk as a Fuel\n 4.2.2 Husk as Animal Feed\n Utilization of the Coffee Pulp\n 4.2.3 Coffee Pulp for Growing Mushrooms\n 4.2.4 Coffee Pulp Solids as Compost\n 4.2.5 Coffee Pulp as Livestock Feeds\n 4.2.6 Coffee Pulp for Ethanol and Wine\n 4.2.7 Coffee Pulp for Vinegar\n 4.3 Utilization of Coffee Mucilage\n 4.3.1 Pectins\n 4.3.2 Natural Coffee Fruit Sugars, Mainly From the Recycled Pulping Water\n 4.3.3 Antioxidants and Flavonoid Compounds\n 4.3.4 Colorless Pro Anthocyanins\n 4.4 Parchment Charcoal\n 4.5 Coffee Waste Water\n 4.5.1 Biogass\n 5. Utilization of Waste Kolanut\n 5.1 Kolanut Waste\n 5.2 Kola Pod Husk\n 5.3 Kola Pod Husk in Animal Diets\n 5.4 Kola Pod Husk in Fertilizer\n 5.5 Kola Testa\n 5.6 Waste Nuts From Defective Nuts/Weevil Nut\n 5.6.1 Production of Caffeine\n 5.6.2 Purification of Caffeine\n 5.7 Kola Nut in Beverages and Pharmaceutical Industry\n 6. Tea (Camellia sinensis) Wastes\n 6.1 Wastes From Tea\n 6.2 Spent Tea Leaf as Animal Feed\n 6.2.1 Tea Seed Oil\n 7. Cotton Seed\n 7.1 Cotton Seed Waste\n 7.2 Cotton Seed Meal\n 8. Cassava Byproducts (Peel and Leaf)\n 8.1 Cassava Paste\n 9. Water Hyacinth (Eichrornniagrassipes)\n 9.1 Water Hyacinth (Eichrornniagrassipes) Wastes\n 10. Hydrolysed Feather\n 10.1 Hydrolysed Feather Wastes\n 11. Plantain Peels\n 11.1 Plantain Peels Wastes\n 12. Conclusion\n References\n Further Reading\n Chapter 19: Unripe Plantain Flours\n 1. Introduction\n 2. Actual Problem\n 3. Justification, Objectives, and Scope of This Study\n 4. Agronomy\n 5. Economic and Social Impact\n 6. Primary Products\n 6.1 Boiled Plantain\n 6.2 Plantain Pastry\n 6.3 Roasted Plantain\n 6.4 Fried Plantain\n 6.5 Plantain Fritters\n 6.6 Plantain Chips\n 7. Secondary and Derived Products\n 8. Production of Plantain Flour\n 9. Nutritional Content of Plantain\n 10. Requirement for Export and Quality Assurance\n 11. Storage of Plantain\n 12. Selected Experimental Study\n 12.1 Production of Unripe Plantain Flours\n 13. Characterization of Plantain Flour\n 13.1 Bulk Density\n 13.2 Swelling Index\n 13.3 Water and Oil Absorption Capacities\n 13.4 Wettability\n 13.5 pH (Hydrogen Ion Concentration)\n 13.6 Gelling Point\n 13.7 Moisture Content\n 13.8 Total Starch\n 13.9 Thermal Analysis\n 13.10 Drying Characteristics\n 13.11 Moisture Content\n 13.12 Moisture Ratio\n 13.13 Mass Shrinkage Ratio\n 14. Microbiological Analyses\n 14.1 Sample Preparation\n 14.2 Yeast and Molds\n 14.3 Total Viable Counts\n 14.4 Salmonellae\n 14.5 Staphylococci\n 14.6 Characterization and Identification of Microbial Isolates\n 15. Selected Experimental Study Results\n 15.1 Influence of Maturity and Pretreatment on the Functional Characteristics of Unripe Plantain Flours\n 15.1.1 Oil Absorption\n 15.1.2 Swelling Index\n 15.1.3 Bulk Density\n 15.1.4 Gelling Point\n 15.1.5 Water Absorption Capacity\n 15.1.6 pH (Hydrogen Ion Concentration)\n 15.1.7 Moisture Content\n 15.1.8 Total Starch Composition\n 15.1.9 The Effect of Maturity Time and Drying Method on Pasting Properties of Plantain Flour\n 16. Effect of the Maturity Time and Drying Method on the Thermal Properties of Plant Starch\n 17. Impact of Drying and Maturity Time on the Functional Properties of Plantain Flour\n 17.1 Oil Absorption\n 17.2 Swelling Index\n 17.3 Wettability\n 17.4 Bulk Density\n 17.5 Gelling Point\n 17.6 Water Absorption\n 17.7 pH (Hydrogen Ion Concentration)\n 17.8 Mean Hourly Variation of the Temperatures and Relative Humidity of a Three-Chamber Solar Dryer\n 18. Conclusion\n 19. Recommendation\n References\n Further Reading\n Chapter 20: Dry Beans: Processing and Nutritional Effects\n 1. Introduction\n 2. Processing\n 2.1 Dry Processing\n 2.1.1 Dehulling\n 2.1.2 Value-Added Streams\n 2.2 Food Preparation/Wet Processing\n 2.2.1 Cooking\n 2.2.2 Wet Processing\n 2.3 Germination and Other Processes Including Fermentation\n 2.3.1 Germination\n 2.3.2 Fermentation\n 3. Health Benefits\n 3.1 Non-Communicable Diseases\n 3.1.1 Diabetes\n 3.1.2 Cardiovascular Diseases\n 3.1.3 Obesity\n 3.1.4 Gastrointestinal Health and Cancer\n 3.2 Antioxidant Capacity\n 3.2.1 Oxidative Stress\n 3.2.2 Inflammation\n 4. Concluding Remarks and Future Trends\n References\n Further Reading\n Chapter 21: Vegan Nutrition: Latest Boom in Health and Exercise\n 1. Introduction\n 1.1 Life Expectancy\n 1.2 Longevity\n 1.3 Vegetarian Trend\n 1.4 Vegetarian and Vegan Diets: What Do Veggies Eat?\n 1.5 Veggies: Who Are They and How Do They Perform?\n 2. A Historical Review of Protein: A Myth That Is Still Kept Alive\n 2.1 The Myth About Meat\n 2.2 Protein: The Most Misunderstood and Misinterpreted Nutrient\n 2.3 Plant Protein: Inferior Quality?\n 2.4 Animal Protein: Detrimental to Health and Sports due to Residues\n 2.5 Plant Protein: Beneficial to Human Health\n 3. Carbohydrate as the Main Fuel\n 4. Pioneering Work\n 4.1 Wholesome Nutrition\n 4.2 Galina Schatalova\n 5. Lifestyle-Related Impact on Health\n 5.1 Dietary-Related Impacts on Health\n 5.1.1 Adequacy of Vegetarian Diets: Affecting Health for Good or Bad?\n 5.1.2 Non-Vegetarian and Vegetarian Diets Linked to Health Risk and Premature Mortality\n 5.1.3 Vegetarian Diets in Prevention and Therapy\n 5.1.4 From Individual to Public Health: Supporting Patients and Developing Foresighted Guidelines\n 5.1.5 Global Burden of Cost for Health Systems of Different Nutritional Schemes\n 5.2 Sports-Related Impact on Health\n 5.2.1 Impact of Physical Inactivity on Health System\n 5.2.2 Guidelines of PA, Sports and Exercise to Aid Health\n 5.2.3 Running Benefits to Human Health\n 6. Vegetarian Diets in Sports and Exercise\n 6.1 Early Studies\n 6.2 Some Position Statements (Brief Outline)\n 6.3 Current Studies About Exercise Performance at Plant-Based Diets\n 7. The “Plant-Strong” Athlete: Permanent Linkage of Vegan Diet to Sports and Exercise\n 7.1 Vegan Top-Level Athletes\n 7.2 Advantages to Athletes Resulting From Predominantly Plant-Based Diets\n 7.3. Key Nutrients of Vegan Diets\n 7.4 How to Fuel the Vegan Athlete: “Functional Food” Allowed\n 8. Conclusion\n Acknowledgments\n References\n Further Reading\nIndex\nBack Cover