Functional Dietary LipidsFunctional Dietary Lipids



The book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing, and innovation for health.

Author: Thomas Sanders

Publisher: Woodhead Publishing

ISBN: 9781782422570

Category:

Page: 332

View: 669

Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it plays an essential functional role in many foods. The book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing, and innovation for health. After an introduction by the editor reviewing the role of fats in the human diet, the book discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans-fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and the flavor and functional texture and melting characteristics of fats in food. Subsequent chapters address the effect of dietary lipid intake on various health issues and the potential health benefits of bioactive compounds in dietary lipids, with final sections discussing issues that affect the consumer relationship with fat, such as regulation, marketing, and health claims. Comprehensively examines the functionality and nutritional benefits of dietary fat in food Discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and more Considers manufacturing issues of dietary fat in foods Addresses issues affecting the consumer relationship with fat, such as regulation, marketing, and health claims

Chemical and Functional Properties of Food LipidsChemical and Functional Properties of Food Lipids



The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition.

Author: Zdzislaw Z. E. Sikorski

Publisher: CRC Press

ISBN: 1420031996

Category:

Page: 400

View: 901

Chemical and Functional Properties of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition.

Chemical Biological and Functional Aspects of Food Lipids Second EditionChemical Biological and Functional Aspects of Food Lipids Second Edition



Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current ...

Author: Zdzislaw Z. E. Sikorski

Publisher: CRC Press

ISBN: 1439802386

Category:

Page: 512

View: 573

Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdzisław E. Sikorski and Anna Kołakowska, this completely revised and updated edition presents eight entirely new chapters. Originally titled Chemical and Functional Properties of Food Lipids, this edition adds Biological to the title to reflect a far greater emphasis on the biological aspects of lipids. Among a wealth of ongoing and current topics, this essential resource: Familiarizes readers with the standard chemical nomenclature and properties of a large variety of lipids Examines the contents of lipids in plants, fish, milk, meat, and eggs Describes advances in methods of physical, chemical, and biochemical analyses Offers new information on phospholipids, sterols, and fat-soluble vitamins in foods Provides a biochemist’s view of lipid oxidation and antioxidants—crucial for the sensory and nutritive aspects of food quality Discusses modified lipids and fat mimetics, as well as those of special biological and physico-chemical activity Considers the importance of frying fats, lipid-proteins and lipid-saccharides interactions, and lipid contaminants in relation to food quality Chemical, Biological, and Functional Properties of Food Lipids, Second Edition is an ideal reference for both professional and aspiring food scientists in both industry and academia. It contains all of the necessary information needed to control the rate of undesirable reactions in foods and select optimum storage and processing parameters for these delicate fats.

Handbook of Functional LipidsHandbook of Functional Lipids



As a result, the food industry has stepped up the development of functional lipids. These lipids impart health benefits when consumed and also impact food product functionalities. While many books have touched on the correlation b

Author: Casimir C. Akoh

Publisher: CRC Press

ISBN: 1420039180

Category:

Page: 544

View: 619

Consumer demand is creating rapid growth in the functional foods market - a market soon to reach $20 billion worldwide. As a result, the food industry has stepped up the development of functional lipids. These lipids impart health benefits when consumed and also impact food product functionalities. While many books have touched on the correlation between dietary lipids and health, there has not been a single-source guide specifically devoted to functional lipids - until now. The Handbook of Functional Lipids is a comprehensive reference that illustrates the science and applications of lipids in foods. The editor has divided the text into four parts for easy reference regarding topics that: explore the isolation, production, and concentration of functional lipids; explain how lipids provide food functionality; determine how lipids are engaged in health and nutritional functionality; and examine the role of biotechnology in functional lipids and discern their market potential. These sections synthesize the collaborative efforts of international experts at the forefront of lipid science and technology. They provide in-depth treatment for each subject in a straightforward and easy to read manner, making the Handbook of Functional Lipids a must-have resource for those interested in this rapidly growing field.

Lipids for Functional Foods and NutraceuticalsLipids for Functional Foods and Nutraceuticals



The first chapter in the book goes over the development of functional foods.

Author: F. D. Gunstone

Publisher: Oily Press

ISBN: CORNELL:31924089434157

Category:

Page: 322

View: 240

Foods can be considered "functional" if they contain bioactive molecules that reduce the risk of disease or act positively to promote good health. The active ingredients in these functional foods and neutraceuticals often include lipids, which are essentiial components in the diet. Frank Gunstone and his team of international contributors have produced an essential gude for those people who produce lipids and those who seek to incorporate them into appropriate food products. The first chapter in the book goes over the development of functional foods. Subsequent chapters explore carotenoids, tocopherols, phytosterols, omega-3 oils, diacylglycerols, structured lipids, sesame oil, rice bran oil and oils or preparations that contain various types of acids.

Processing and Nutrition of Fats and OilsProcessing and Nutrition of Fats and Oils



The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products.

Author:

Publisher: John Wiley & Sons

ISBN: 9780813827674

Category:

Page: 276

View: 274

Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption of edible fats and oils; properties of fats, oils and bioactive lipids; techniques to process and modify edible oils; nutritional aspects of lipids; and regulatory aspects, labeling and certifications of fats and oils in foods.

The Role of Functional Food Security in Global HealthThe Role of Functional Food Security in Global Health



Maternal dietary lipids modify composition of bone lipids and ex vivo
prostaglandin E2 production in early postnatal Japanese quail. Poult Sci 2001;80
:1344À52. Liu D, Veit HP, Denbow DM. Effects of long-term dietary lipids on
mature bone ...

Author: Ronald Ross Watson

Publisher: Academic Press

ISBN: 9780128131497

Category:

Page: 792

View: 630

The Role of Functional Food Security in Global Health presents a collective approach to food security through the use of functional foods as a strategy to prevent under nutrition and related diseases. This approach reflects the views of the Food and Agriculture Organization of the United Nations, the World Health Organization, the World Heart Federation and the American Heart Association who advise Mediterranean, Paleolithic, plant food based diets, and European vegetarian diets for the prevention of cardiovascular disease. In addition, the book also emphasizes the inclusion of spices, herbs and millets, as well as animal foods. This book will be a great resource to the food industry as it presents the most efficient ways to use technology to manufacture slowly absorbed, micronutrient rich functional foods by blending foods that are rich in healthy nutrients. Provides greater knowledge on functional food security Highlights the necessary changes to the western diet that are needed to achieve food security Explains the utility and necessity of functional food security in the prevention of noncommunicable diseases Presents policy changes in food production for farmers and the larger food industry Offers suggestions on what can be done to enhance functional food production while simultaneously decreasing production costs

Functional FoodFunctional Food



Only a few studies have investigated the interactions between polyphenols and
dietary lipids. Since most polyphenols are water soluble, dietary lipids are
considered to have a limited influence. Some studies, however, have observed a
 ...

Author: María Chávarri Hueda

Publisher: BoD – Books on Demand

ISBN: 9789535134398

Category:

Page: 318

View: 270

In recent years, the concern of society about how food influences the health status of people has increased. Consumers are increasingly aware that food can prevent the development of certain diseases, so in recent years, the food industry is developing new, healthier products taking into account aspects such as trans fats, lower caloric intake, less salt, etc. However, there are bioactive compounds that can improve the beneficial effect of these foods and go beyond the nutritional value. This book provides information on impact of bioactive ingredients (vitamins, antioxidants, compounds of the pulses, etc.) on nutrition through food, how functional foods can prevent disease, and tools to evaluate the effects of bioactive ingredients, functional foods, and diet.

Phytosterols as Functional Food Components and NutraceuticalsPhytosterols as Functional Food Components and Nutraceuticals



They are similar in structure to, and thus analogous in functionality to, cholesterol
in animal lipids. ... The refining of plant oils and food processing conditions
commonly expose lipid components in foodstuffs to contact with heat, light, air,
and ...

Author: Paresh C. Dutta

Publisher: CRC Press

ISBN: 9780824758776

Category:

Page: 450

View: 707

Analyses food and biological samples of phytosterols and discusses plant sterol analysis with respect to functional foods. Investigates the safety of phytosterols and phytosterol esters and associated health risks, including potential impact on cancer development and the lowering of cholesterol levels. Details the chemistry, occurrence, and biological effects of phytosterol oxides.

Food LipidsFood Lipids



Chemistry, Nutrition, and Biotechnology, Second Edition Casimir C. Akoh, David
B. Min ... Sometimes, they are referred to as functional foods or in the present
context, as functional lipids. "Functional foods" is a term used to broadly describe
 ...

Author: Casimir C. Akoh

Publisher: CRC Press

ISBN: 0203908813

Category:

Page: 1028

View: 689

Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. Furnishing a solid background in lipid nomenclature and classification, it contains over 3600 bibliographic citations for more in-depth exploration of specific topics and over 530 illustrations, tables, and equa

Nutraceutical and Functional Food Processing TechnologyNutraceutical and Functional Food Processing Technology



New Technologies in the Processing of Functional and Nutraceutical Cereals
and Extruded Products Yixiang Wang, ... 2013). The germ of most cereal grains is
rich in oil and lipid-soluble vitamins, while the outer layers have a high content of
 ...

Author: Joyce I. Boye

Publisher: John Wiley & Sons

ISBN: 9781118504987

Category:

Page: 400

View: 366

For several years, the food industry has been interested inidentifying components in foods which have health benefits to beused in the development of functional food and nutraceuticalproducts. Examples of these ingredients include fibre,phytosterols, peptides, proteins, isoflavones, saponins, phyticacid, probiotics, prebiotics and functional enzymes. Although muchprogress has been made in the identification, extraction andcharacterisation of these ingredients, there remains a need forready and near-market platform technologies for processing theseingredients into marketable value-added functional food andnutraceutical products. This book looks at how these ingredientscan be effectively incorporated into food systems for market, andprovides practical guidelines on how challenges in specific foodsectors (such as health claims and marketing) can be addressedduring processing. Nutraceutical and Functional Food Processing Technologyis a comprehensive overview of current and emerging trends in theformulation and manufacture of nutraceutical and functional foodproducts. It highlights the distinctions between foods falling intothe nutraceutical and functional food categories. Topics includesustainable and environmentally–friendly approaches to theproduction of health foods, guidelines and regulations, and methodsfor assessing safety and quality of nutraceutical and functionalfood products. Specific applications of nutraceuticals in emulsionand salad dressing food products, beverages and soft drinks, bakedgoods, cereals and extruded products, fermented food products arecovered, as are novel food proteins and peptides, and methods forencapsulated nutraceutical ingredients and packaging. The impact ofprocessing on the bioactivity of nutraceutical ingredients,allergen management and the processing of allergen-free foods,health claims and nutraceutical food product commercialization arealso discussed. Nutraceutical and Functional Food Processing Technologyis a comprehensive source of practical approaches that can be usedto innovate in the nutraceutical and health food sectors. Fullyup-to-date and relevant across various food sectors, the book willbenefit both academia and industry personnel working in the healthfood and food processing sectors.

Dietary Fats Prostanoids and Arterial ThrombosisDietary Fats Prostanoids and Arterial Thrombosis



431. 432. 433. 434. 435. 436. 437. 438. 439. 441. 442. 443. 444. 445. 446. 447.
Jakubowski, J.A. and Ardlie, N.G.: Modification of human platelet function by a
diet enriched in saturated or polyunsatured fat. Atherosclerosis 31: 335–344 (
1978).

Author: G. Hornstra

Publisher: Springer Science & Business Media

ISBN: 9789400975767

Category:

Page: 236

View: 657

Knowledge of mechanisms involved in the pathogenesis of occlusive arterial dis eases is fundamental for the design of prevention and treatment. A series of studies based on in vitro investigations, the experimental animal and the human being have slowly increased our understanding of cardiovascular diseases and unveiled their secrets to us. Over the last 60 years it has been generally assumed that dietary fats and lipids and the occurrence of atherosclerosis are closely related. Yet, even if epidemiological studies clearly indicate the existence of an association between the amount of composition of dietary lipids and morbidity and mortality of cardio vascular disease, our basic knowledge on cause and effect is still hidden in a cloud of uncertainty. The present book discusses the relation between dietary lipids and arterial throm bosis, which latter process has been observed in the coronary arteries in up to 90% of subjects with acute myocardial infaction. In this volume Dr. Hornstra, who has occupied himself with thrombosis research with never-failing enthusiasm, great skill and critical approach for the last fifteen years, tries to establish possible links between lipid metabolism and thrombosis. His literature studies are comprehensive and his investigations are impressive in that they give a new dimension and a new methodology to research of lipids and thrombosis.

Dietary Supplements and Functional FoodsDietary Supplements and Functional Foods



fats. and. oils. The. nature. of. fats,. oils. and. other. lipids. The principal
component of dietary fats and oils is triacylglycerol (TAG) which is made up of
three fatty acids attached by ester linkages to the simple three-carbon compound
glycerol.

Author: Geoffrey P. Webb

Publisher: John Wiley & Sons

ISBN: 9781405172189

Category:

Page: 256

View: 825

The study of nutritional supplements has become increasingly important within orthodox establishments throughout the world, and as the market for these products continues to grow, so does the need for comprehensive scientifically sound information about the products, their properties s and potent6ial health effects. Geoffrey P. Webb, in this exciting and most useful new book, not only looks at the accepted uses of dietary supplements, such as the us of fish oils in the prevention of heart disease and arthritis, but also explores the wider picture, identifying common themes and principles or particular categories of supplements. Dietary Supplements and Functional Foods provides an excellent introductory text on this fascinating subject. Written with a strategic overview approach applied to each chapter Evidence-based assessment of supplements and their contribution to the prevention and treatment of disease Detailed discussion on individual supplements and functional foods including vitamins, minerals, antioxidants and probiotics An invaluable source of reference for students and professionals in nutrition, dietetics, nutritional therapy, food science and technology and other health profession including nursing, pharmacy and pharmacology. Personnel within food and pharmaceutical companies involved with supplement and functional food development and all libraries in institutions where this subject is studies and taught will find this book an important additional to their shelves.

Functional Foods Ageing and Degenerative DiseaseFunctional Foods Ageing and Degenerative Disease



15 Dietary lipids and immune function P. C. Calder , University of Southampton ,
UK 15.1 Introduction : the immune system in health , disease and ageing 15.1.1
The immune system in health The immune system acts to protect the host from ...

Author: C Remacle

Publisher: Woodhead Publishing

ISBN: 1855737256

Category:

Page: 771

View: 826

Degenerative diseases linked to ageing populations are a growing problem for the developed world. Edited by two authorities, this important collection reviews the role of functional foods in helping to prevent a number of such degenerative conditions, from osteoporosis and obesity to immune system disorders and cancer. The book begins with a number of introductory chapters which discuss the regulation of functional foods in the EU, the role of diet generally in preventing degenerative disease. Part one then examines bone and oral health with chapters on the use of diet to control osteoporosis, the use of functional ingredients to improve bone strength, and ways of maintaining dental health. Part two discusses how obesity can be controlled, whilst part three looks at gut health and maintaining the immune function using functional ingredients such as probiotics and prebiotics. The final part of the book reviews research on functional foods and cancer with chapters on synbiotics, anti-angiogenic functional foods, glucosinolates, dietary fibre and phytoestrogens. Functional foods, ageing and degenerative disease is a standard reference for all those concerned with the role of functional foods in the prevention and control of degenerative disease. Explores diet strategies for preventing diseases including osteoporosis Summarises key management techniques for obesity, irritable bowel syndrome and oral health Presents the role of functional foods in promoting good health

Nutraceutical and Functional Food Regulations in the United States and Around the WorldNutraceutical and Functional Food Regulations in the United States and Around the World



Table 7.4 Significant scientific agreement* 21 CFR Substance and disease or
health-related condition 101.72 Calcium and osteoporosis 101.73 Dietary lipids
and cancer**** 101.74 Sodium and hypertension 101.75 Dietary saturated fat
and ...

Author: Debasis Bagchi

Publisher: Academic Press

ISBN: 0080920527

Category:

Page: 462

View: 803

Globalization of the nutraceutical and functional food industries presents significant challenges, not the least of which is the regulatory variance between countries active in the marketplace. Nutraceutical and Functional Food Regulations in the United States and Around the World has been written by eminent experts in the field with the specific intention of addressing these important considerations. Beginning with insights into the scope, importance and growing opportunities in these industries, the book demonstrates the global scenario on the acceptance and demand for nutraceuticals and functional foods. It explores the regulatory hurdles and claim substantiation of these foods and dietary supplements, as well as the intricate aspects of manufacturing procedures. Including regulations from South America, Canada, European Union, Australia, New Zealand, Africa, Japan, Korea, China, India and Southeast Asia as well as the United States, Nutraceutical and Functional Food Regulations in the United States and Around the World provides a valuable resource for understanding the key considerations of operating in this rapidly expanding area. Overview of nutraceutical and functional food regulations around the world Discusses the important of GRAS status and DSHEA regulations Provides insight on quality manufacturing techniques, cGMP and standardized analytical techniques Includes salient features on overcoming regulatory hurdles Addresses the importance of safety, efficacy and human clinical studies for worldwide acceptance Highlights anti-terrorism safety assurance through traceability Explores the significance of intellectual property, trademark and branding on marketing

Oils and Fats in the Food IndustryOils and Fats in the Food Industry



This volume provides a concise and easy-to-use reference on the nature of oils and fats for those working in the food industry and for those in the media seeking to advise the public on consumption.

Author: Frank Gunstone

Publisher: John Wiley & Sons

ISBN: 9781444302431

Category:

Page: 160

View: 378

Oils and fats are almost ubiquitous in food processing –whether naturally occurring in foods or added as ingredients forfunctional benefits and, despite the impression given by severalsources to the contrary, they remain an essential part of the humandiet. However, it is increasingly apparent that both the quantityand the quality of the fat consumed are vital to achieving abalanced diet. Health concerns regarding high-fat diets continue tohave a high profile, and still represent a pressing issue for foodmanufacturers. This volume provides a concise and easy-to-use reference on thenature of oils and fats for those working in the food industry andfor those in the media seeking to advise the public on consumption.Written in a style that makes the concepts and informationcontained easily accessible, and using a minimum of chemicalstructures, the nature and composition of the constituents of oilsand fats are explained. The major sources of food lipids (vegetableand animal fats) are outlined, along with their physicalcharacteristics. The book also focuses on the current main concernsof the food industry regarding oils and fats use, including: thenutritional properties of fats and oils and their variouscomponents; links between chemical structure and physiologicalproperties; and the role of lipids in some of the more importantdisease conditions such as obesity, diabetes, coronary heartdisease and cancer. The final chapter is devoted to a descriptionof the most common food uses of oils and fats. The book will be of interest to food industry professionals,students or others who require a working knowledge of oils and fatsin the food industry.

Intestinal Lipid MetabolismIntestinal Lipid Metabolism



Conclusion The absorption of fat - soluble vitamins A , D , E , and K follows
closely the pathways and disposition of other dietary lipids and , as a result ,
functional or pathological alteration of gastrointestinal processes may interfere
with fat ...

Author: Charles M. Mansbach II

Publisher: Springer Science & Business Media

ISBN: 0306462419

Category:

Page: 434

View: 295

This book presents an in-depth review by recognized experts of what is known about the digestion, absorption, and transport of lipids by the intestine. Because lipids affect energy metabolism and the development of arteriosclerosis and obesity, the book will appeal to a large audience including clinicians, physiologists, and biochemists.

Marine Nutraceuticals and Functional FoodsMarine Nutraceuticals and Functional Foods



As the key molecular components become defined, screening for food constituent
that increase energy dissipation is ... The dietary fats for rats were 7% soybean oil
(control), 6.5% soybean oil + 0.5% Undaria lipids, and 5% soybean oil + 2% ...

Author: Colin Barrow

Publisher: CRC Press

ISBN: 1420015818

Category:

Page: 512

View: 496

Two of the most popular nutraceutical products on the market, omega-3 oil and glucosamine, were originally derived from waste products. Discarded oil from the manufacture of fishmeal became wildly popular as omega-3, a polyunsaturated fat, and the fully hydrolyzed chitosan from shrimp and crab shell, glucosamine, found wide use in joint health. Hundreds of tons of marine by-products are available annually and previous commercial success, together with an overall consumer interest in novel healthy food ingredients, are driving both research and commercialization in the area of marine nutraceuticals. Edited by pioneers in the field, Marine Nutraceuticals and Functional Foods details information on a variety of commercially available and newly developing value-added products. Beginning with an overview of current marine nutraceuticals, the book discusses the origin of omega-3 oils, their beneficial effects on brain health, and their stabilization and delivery into functional foods. It covers the derivation and use of chitin, chitosan, and partially hydrolyzed chitosan as fat- and cholesterol absorbing agents and provides a detailed review of the health benefits and methods for the production of glucosamine. Providing an overview of the ACE-inhibitory and blood pressure reducing properties of marine proteins, it considers the functional constituents of marine algae and seaweed, including its carotenoids, and examines the cancer preventing potential of shark cartilage. The book also analyzes the use of marine microorganisms as a renewable resource and marine sources of calcium. The final chapter describes the discovery and development of a novel immunoenhancing polysaccharide complex derived from the microalgae, Chlorella. An unparalleled single-source reference to the discovery, development, and use of value-added products from marine sources, Marine Nutraceuticals and Functional Foods provides the foundation for continuing the dramatic growth in this exciting field.

Tree NutsTree Nuts



Cesarettin Alasalvar, PhD, PMIFT, MIFST, MACS, MISNFF, is the Chief Research
Scientist at the Food Institute of TÜBI . ... Dr. Shahidi serves as the editor-in-chief
of the Journal of Food Lipids and Journal of Functional Foods; an editor of Food ...

Author: Cesarettin Alasalvar

Publisher: CRC Press

ISBN: 1420019392

Category:

Page: 340

View: 845

Traditionally perceived as a high-fat, high-calorie food best avoided or consumed only in moderation, tree nuts have come into their own. Recent epidemiological and clinical studies provide evidence that frequent nut consumption is associated with favorable plasma lipid profiles, reduced risk of coronary heart disease, certain types of cancer, stroke, atherosclerosis, type-2 diabetes, inflammation, and several other chronic diseases. Drawing on contributions from experts based in industry and academia Tree Nuts: Composition, Phytochemicals, and Health discusses the results of state-of-the-art research on different aspects of tree nut compositions, phytochemicals, and their health effects. Explore New Research on Health Effects of Tree Nuts The book examines popular tree nuts, together with chestnut and heart nut, and describes each one’s compositional and lipid characteristics, phytochemicals, and health effects. It also briefly examines the chemical composition of acorn nut, beech nut, coconut, and hickory. The volume provides a comprehensive assessment of allergens and anti-aflatoxigenic activity of phytochemicals, and sphingolipids and health benefits of tree nuts as well as their flavor and volatile compounds. The contributors include coverage of the bioactives and phytochemicals of tree nut by-productswhen the information is available. Complete, Comprehensive, and Up-to-Date Coverage With its distinguished, international panel of contributors and expert editorial guidance, this book provides coverage that is both comprehensive and authoritative. The information presented is an excellent starting point for further research into the uses, processing, and marketing of tree nuts and tree nut by-products.