Chemistry Of The Mediterranean Diet

Author : Amélia Martins Delgado,Maria Daniel Vaz Almeida,Salvatore Parisi
Publisher : Springer
Page : 259 pages
File Size : 48,8 Mb
Release : 2016-07-30
Category : Science
ISBN : 9783319293707

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Chemistry of the Mediterranean Diet by Amélia Martins Delgado,Maria Daniel Vaz Almeida,Salvatore Parisi Pdf

Have you ever wondered what makes the Mediterranean diet so healthy? Do you enjoy olives, tomatoes, Chouriço and Mozzarella, basil, rosemary and oregano, grapes, figs, and dates; and would you like to learn more about the substances they contain? Then this book is for you! The Mediterranean diet, designated as an ‘Intangible Cultural Heritage of Humanity’, has a reputation of being particularly beneficial to your health and for reducing the risk of diseases like cardiovascular disorders. Read this book to find out which chemical compounds contribute to these health benefits. Typical ingredients of the Mediterranean diet include olive oils, fresh and dried vegetables and fruits, cereals, moderate amounts of fish, dairy and meat, and various condiments and spices, typically accompanied by wine and infusions. The book will introduce you to the most typical ingredients, providing information about their use in Mediterranean cuisine and explaining more about the healthy substances they contain – from their chemistry to their occurrence in the foods and the resulting intake. Summarizing important facts and data from available scientific literature, this book even gives recommendations for guidelines to a healthy diet – guidelines that are becoming more and more important. In recent years, it has been observed that nutritional habits in the geographical area have started to deviate further and further away from the typical Mediterranean nutritional pattern, representing an alarming trend that this book also critically addresses, since the WHO has reported increases in obesity and malnutrition in the Mediterranean area. Illustrations of important chemical compound structures, as well as appetizing photos of select ingredients for Mediterranean dishes, accompany the text.

Author : Manel Issaoui,Amélia Martins Delgado,Candela Iommi,Nadia Chammem
Publisher : Springer Nature
Page : 54 pages
File Size : 42,9 Mb
Release : 2020-02-25
Category : Technology & Engineering
ISBN : 9783030411343

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Polyphenols and the Mediterranean Diet by Manel Issaoui,Amélia Martins Delgado,Candela Iommi,Nadia Chammem Pdf

This book focuses on polyphenols in the Mediterranean diet, providing a detailed overview of their chemical structure, extraction and analysis methods, and their role in the diet and in flavor. Phenols are important not only in terms of preventing a number of diseases due to their antimicrobial and antioxidant effects, but also in shaping our perception of foods. The first chapter discusses consumers’ sensory assessment of foods containing polyphenols in terms of flavor and color, as well as the chemical properties and natural sources of phenolic compounds. The second chapter examines hygiene and safety claims with respect to naturally occurring polyphenols, especially in connection with organoleptic features. The third and final chapter examines the dietary sources of these molecules from various fruits, including processed products such as infusions, wines, oils and olives. Given its scope, this book is a valuable resource for researchers in academia and industry interested in food safety, hygiene and production issues related to the Mediterranean diet.

Author : Manel Issaoui
Publisher : Unknown
Page : 59 pages
File Size : 50,6 Mb
Release : 2020
Category : Cooking, Mediterranean
ISBN : 3030411354

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Polyphenols and the Mediterranean Diet by Manel Issaoui Pdf

This book focuses on polyphenols in the Mediterranean diet, providing a detailed overview of their chemical structure, extraction and analysis methods, and their role in the diet and in flavor. Phenols are important not only in terms of preventing a number of diseases due to their antimicrobial and antioxidant effects, but also in shaping our perception of foods. The first chapter discusses consumers' sensory assessment of foods containing polyphenols in terms of flavor and color, as well as the chemical properties and natural sources of phenolic compounds. The second chapter examines hygiene and safety claims with respect to naturally occurring polyphenols, especially in connection with organoleptic features. The third and final chapter examines the dietary sources of these molecules from various fruits, including processed products such as infusions, wines, oils and olives. Given its scope, this book is a valuable resource for researchers in academia and industry interested in food safety, hygiene and production issues related to the Mediterranean diet.

Author : Mohamed Fawzy Ramadan,Mohamed A. Farag
Publisher : Springer Nature
Page : 844 pages
File Size : 46,9 Mb
Release : 2022-02-18
Category : Science
ISBN : 9783030844363

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Mediterranean Fruits Bio-wastes by Mohamed Fawzy Ramadan,Mohamed A. Farag Pdf

Traditional Mediterranean fruits (i.e., be grapes, oranges, apples, pears, peaches, cherries, plums, figs, melons, watermelon and dates) are of major commercial and nutritional value to the region. Processing of such fruits, however, results in large amounts of bio-waste material. Efficient, inexpensive and environmentally friendly use of fruit industry waste is thus highly cost-effective and minimizes environmental impact. The natural antioxidants and bioactive compounds found in Mediterranean fruit bio-wastes could play a major role in the alleged health benefits of the Mediterranean diet, and could be used in pharmaceuticals as well as novel food applications. This book presents a multidisciplinary forum of discussion on the chemistry, functional properties and health-promoting effects of bioactive compounds in Mediterranean fruit bio-wastes, as well as novel food and non-food applications. The text provides the scientific fundamentals of the health-promoting benefits and applications of Mediterranean fruit bio-wastes, reviews the relevant recovery issues and explores different techniques to develop new applications. With a diversity of perspectives, from food science to environmental chemistry and horticultural research, this volume provides comprehensive, up-to-date knowledge to researchers and industry professionals working in the areas of food waste valorization.

Author : Suresh D. Sharma,Michele Barone
Publisher : Springer
Page : 51 pages
File Size : 48,9 Mb
Release : 2019-04-09
Category : Technology & Engineering
ISBN : 9783030146542

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Dietary Patterns, Food Chemistry and Human Health by Suresh D. Sharma,Michele Barone Pdf

This brief discusses the influence of modern food production on dietary patterns and chronic diseases. In four concise chapters the authors explore different aspects of this topical issue. Chapter one highlights the importance of advanced glycation end products in food and describes how high levels of these complex molecules can lead to an increase in chronic diseases. Chapter two addresses the role of carbohydrates in inexpensive and tasty foods, while chapter three outlines how vegetable fats, notably palm oil, are used in selected industrial foods and explores their relation to hyper-palatability and other health issues. Lastly, the fourth chapter discusses the increasing demand for high-protein foods and the concomitant availability of vegan products. This brief is of interest to researchers in food production, food hygiene and public health, but is also relevant for certification bodies and specialists in the food industry.

Author : Michele Barone,Alessandra Pellerito
Publisher : Springer Nature
Page : 86 pages
File Size : 50,8 Mb
Release : 2020-09-03
Category : Technology & Engineering
ISBN : 9783030557362

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Sicilian Street Foods and Chemistry by Michele Barone,Alessandra Pellerito Pdf

This book reviews the authenticity of certain Street Food specialties from the viewpoint of food chemists. At present, the food market clearly shows the predominance of fast-food operators in many Western countries. However, the concomitant presence of the traditional lifestyle model known as the Mediterranean Diet in Europe has also been increasingly adopted in many countries, in some cases with unforeseen effects such as offering Mediterranean-like foods for out-of-home consumption. This commercial strategy also includes the so-called Street Food, which is marketed as a variation on Mediterranean foods. One of the best known versions of Street Food products can be found in Sicily, Italy, and particularly in its largest city, Palermo. Because of certain authenticity issues, the Italian National Council of Research Chemists has issued four procedural guidelines for various Palermo specialties with the aim of attaining the traditional specialty guaranteed status in accordance with European Regulation (EU) No 1151/2012. The first chapter of the book provides a brief introduction to the general concept of Street Foods. The remaining four chapters describe four food specialties – Arancina, Sfincionello, Pane ca meusa, and Pane e panelle – typically produced in Palermo, with particular reference to their chemical composition, identification of raw materials from a chemical viewpoint, permissible cooking and preparation procedures (with chemical explanations), preservation, and storage. The book offers a unique guide to Street Food authenticity, and can also serve as a reference work for other traditional/historical products.

Author : Jose Perez-Castineira
Publisher : Walter de Gruyter GmbH & Co KG
Page : 587 pages
File Size : 41,8 Mb
Release : 2020-09-07
Category : Science
ISBN : 9783110595482

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Chemistry and Biochemistry of Food by Jose Perez-Castineira Pdf

This book provides an excellent platform for understanding the chemical processes involved in food transformation. Starting with the examination of major food components, such as water, carbohydrates, lipids, proteins and minerals, the author further introduces the biochemistry of digestion and energy metabolism of food ingredients. The last section of the book is devoted to modern food technologies and their future perspectives.

Author : Jose Pérez-Castiñeira
Publisher : Walter de Gruyter GmbH & Co KG
Page : 674 pages
File Size : 45,6 Mb
Release : 2024-01-29
Category : Science
ISBN : 9783111113302

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Chemistry and Biochemistry of Food by Jose Pérez-Castiñeira Pdf

Author : Moawiya A. Haddad,Mohammed I. Yamani,Saeid M. Abu-Romman,Maher Obeidat
Publisher : Springer Nature
Page : 61 pages
File Size : 41,8 Mb
Release : 2021-08-21
Category : Technology & Engineering
ISBN : 9783030798208

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Chemical Profiles of Selected Jordanian Foods by Moawiya A. Haddad,Mohammed I. Yamani,Saeid M. Abu-Romman,Maher Obeidat Pdf

This book provides an overview of various traditional Middle Eastern food products and beverages and investigates their chemical, microbial and physical profiles. The authors selected 5 traditional Jordanian products that represent the region’s historical foods and beverages and examined them with a focus on their chemical composition and preparation, as well as features such as food safety and quality management. The first chapter provides a general introduction to traditional foods in Jordan. Subsequent chapters then shed light on specific product classes, including Shaneenah, a popular fermented dairy drink; Mujaddara and Rashoof, two products based on lentils; Kebab products; soft cheese; and Muhallabiaah, a traditional milk pudding. This book offers a valuable reference guide to many traditional/historical products in the Middle East, and due to region’s historical influence on the Mediterranean diet, it is also of interest to researchers in southern Europe.

Author : Salvatore Parisi,Weihui Luo
Publisher : Springer
Page : 59 pages
File Size : 51,5 Mb
Release : 2018-06-29
Category : Technology & Engineering
ISBN : 9783319954639

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Chemistry of Maillard Reactions in Processed Foods by Salvatore Parisi,Weihui Luo Pdf

This SpringerBrief explains the importance of Maillard reactions in food processing. It underlines that the term “Maillard reaction” actually does not describe one single chemical reaction, but an entire class of chemical reactions, which lead to browning, with a strong impact on visual appearance, odor, and flavor. It emphasizes that the Maillard reactions are still not fully characterized, despite extensive historical studies. While under the right conditions Maillard reactions have many favorable effects (e.g. formation of antioxidants), the Brief discusses that there are also conditions where Maillard reactions can result in toxic or mutagenic reactions. Hence, it emphasizes that the reaction should be viewed as a complex network of various sub-reactions, with a plethora of concomitant reaction mechanisms and kinetics. This Brief thus makes a step toward a holistic evaluation of the complexity of the Maillard reaction scheme, with the aim of making better and more targeted use in food processing.

Author : Rui M. S. da Cruz,Maria M. C. Vieira
Publisher : CRC Press
Page : 238 pages
File Size : 41,5 Mb
Release : 2017-02-17
Category : Science
ISBN : 9781315352244

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Mediterranean Foods by Rui M. S. da Cruz,Maria M. C. Vieira Pdf

The Mediterranean region is well known around the world for its rich culinary history. While most books tend to only focus on the nutritional, culinary, and/or health aspects of Mediterranean cuisine, this book presents a more scientific approach and discusses the composition of specific foods from the Mediterranean basin as well as specific processing methodologies applied to produce food in this area of the world.

Author : Muhammad Akram,Rabia Zahid
Publisher : BoD – Books on Demand
Page : 162 pages
File Size : 42,8 Mb
Release : 2022-01-19
Category : Health & Fitness
ISBN : 9781839684142

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Olive Oil by Muhammad Akram,Rabia Zahid Pdf

Olive Oil - New Perspectives and Applications is a collection of reviewed and relevant research chapters, offering a comprehensive overview of recent developments in the field of agricultural, medical, and biological sciences. The book comprises single chapters authored by various researchers and edited by an expert active in the olive oil research area. All chapters are complete in themselves but united under a common research study topic. This publication aims at providing a thorough overview of the latest research efforts by international authors on olive oil and opening new possible research paths for further novel developments.

Author : Candela Iommi
Publisher : Springer Nature
Page : 84 pages
File Size : 48,8 Mb
Release : 2021-03-19
Category : Technology & Engineering
ISBN : 9783030696146

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Chemistry and Safety of South American Yerba Mate Teas by Candela Iommi Pdf

This book explores the traditional use of Ilex paraguariensis, a plant that is widely distributed in South America. Thanks to its purported properties, it has been used for centuries in the form of teas with a variety of names, including: ‘yerba mate’ (Argentina), ‘chimarrão’ (Brazil), and others. Ilex paraguariensis and its teas (also referred to as ‘mate teas’) are well known because of their alleged pharmacological effects in numerous common conditions, including obesity, osteoporosis, constipation, arthritis, and hypertension. These effects are generally ascribed to yerba mate teas because the botanical species contains bioactive and stimulating substances like caffeine (originally dubbed ‘mateine’), various alkaloids, and several phenolic acids. Interestingly, the chemical profiles of these teas can fluctuate over time, creating serious production problems. As a result, it is difficult to reliably determine their safety and health effects on humans. In response to the global interest in these products, this book offers a reference guide to ‘yerba mate’/‘chimarrão’ teas. It analyzes their chemical profiles, discusses their bioactive features, and addresses their safety and health effects. In addition, since the cultural heritage of yerba mate has greatly contributed to its international success, the book also provides information on its historical legacy, regulatory aspects, and the global market.

Author : Apostolos Kiritsakis,Fereidoon Shahidi
Publisher : John Wiley & Sons
Page : 688 pages
File Size : 51,8 Mb
Release : 2017-06-15
Category : Technology & Engineering
ISBN : 9781119135326

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Olives and Olive Oil as Functional Foods by Apostolos Kiritsakis,Fereidoon Shahidi Pdf

The only single-source reference on the science of olives and olive oil nutrition and health benefits Olives and Olive Oil as Functional Foods is the first comprehensive reference on the science of olives and olive oil. While the main focus of the book is on the fruit’s renowned health-sustaining properties, it also provides an in-depth coverage of a wide range of topics of vital concern to producers and researchers, including post-harvest handling, packaging, analysis, sensory evaluation, authentication, waste product utilization, global markets, and much more. People have been cultivating olives for more than six millennia, and olives and olive oil have been celebrated in songs and legends for their life-sustaining properties since antiquity. However, it is only within the last several decades that the unique health benefits of their consumption have become the focus of concerted scientific studies. It is now known that olives and olive oil contain an abundance of phenolic antioxidants, as well as the anti-cancer compounds such as squalene and terpenoids. This centerpiece of the Mediterranean diet has been linked to a greatly reduced risk of heart disease and lowered cancer risk. Bringing together contributions from some of the world’s foremost experts on the subject, this book: Addresses the importance of olives and olive oil for the agricultural economy and the relevance of its bioactive components to human health Explores the role that olive oil plays in reducing oxidative stress in cells-a well-known risk factor in human health Provides important information about new findings on olive oil and lipids which reviews the latest research Explores topics of interest to producers, processors, and researchers, including the fruit’s chemical composition, processing considerations, quality control, safety, traceability, and more Edited by two scientists world-renowned for their pioneering work on olive oil and human health, this book is an indispensable source of timely information and practical insights for agricultural and food scientists, nutritionists, dieticians, physicians, and all those with a professional interest in food, nutrition, and health.

Author : Suni Mary Varghese,Salvatore Parisi,Rajeev K. Singla,A. S. Anitha Begum
Publisher : Springer Nature
Page : 73 pages
File Size : 40,5 Mb
Release : 2022-07-05
Category : Technology & Engineering
ISBN : 9783031063046

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Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent by Suni Mary Varghese,Salvatore Parisi,Rajeev K. Singla,A. S. Anitha Begum Pdf

This brief outlines the state-of-art of the food industry within the Indian Sub-continent, providing a detailed insight into the current science of nutrition and industrial technology. The Hygiene, Integrity, Traceability and Sharing (HITS) strategy has been proposed recently as a coordinated and powerful tool to contextualize the plethora of different menaces for the food consumer. The book examines this approach from eight different perspectives, with a particular emphasis on the Indian Subcontinent. Topics such as food additives, the importance of water in the food industry, the use of antioxidants, and novel food preservation methods are used to illustrate these points of view. This book is particularly appealing as a guide for graduate and undergraduate courses covering food production, food safety, and the training of teachers working in these science areas.