Short description:

The function of plant-based products as food is discussed along with their nutritional composition as a diet. Common adulteration practices along with quality monitoring and their potential applications are introduced. Also covers the potential of bioactive compounds in medicinal foods and measurement techniques for quality of natural foods.

Long description:

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: SUSTAINABLE FOODS AND HEALTH IMPACTS 1. Millets: Food Diversification and Processing Techniques 2. New Horizons for Millets: Food and Nutrition Security 3. Grapes and Wines as Functional Foods: Production, Quality, Consumption, and Bioactive Compounds PART II: SUSTAINABLE ETHNIC FOODS AND GASTRONOMY 4. Potential of Ackee in African Cuisine 5. Grape Wines in Hungarian Context: Production Technologies, Processing, and Health Benefits 6. Health Impacts of Common Flavoring Agents in Indian Cuisine PART III: POTENTIAL OF BIOACTIVE COMPOUNDS IN MEDICINAL FOODS 7. Glycemic Index of Root and Tuber Crops: Increasing Relevance in Diet 8. Traditional Medicinal Herbs in North-Western Region of the Himalayas: Case Study 9. Xanthohumol from Hop (Humulus lupulus L.) PART IV: MEASUREMENT TECHNIQUES FOR QUALITY OF NATURAL FOODS 10. Detection Methods of Adulteration in Natural Foods 11. Analytical Methods for Nutritional Composition of Honey 12. Potential of Aquaphotomics for Determination of Quality of Natural Foods