Health-Promoting Food Ingredients during Processing [Hardcover]

Health-Promoting Food Ingredients in Food Processing presents a comprehensive science-based approach covering the latest naturally occurring bioactive compounds in seeds, dietary fiber, proteins, fermented bio-compounds, agro-industrial waste by-products, and lactic acid bacteria.?

Rosalva Mora-Escobedo

Dr. Rosalva Mora-Escobedo is a professor of Nutrition Sciences at the National School of Biological Sciences (ENCB) of the National Polytechnic Institute (IPN) in Mexico. She earned her Ph.D. in Food Science from ENCB-IPN after conducting research at the Centre for Advanced Studies and Research (CINVESTAV) in Irapuato, Mexico. She also holds an MSc in Food Science and Technology from the Autonomous University of Queretaro, Mexico, and a BSc in Chemistry from the Autonomous University of San Luis Potosi, Mexico.? Professor Mora-Escobedo received postdoctoral training in the Department of Food Science and Technology at the University of Reading, UK. She is a member of the Mexican Academy of Sciences and an Emeritus Researcher of the National Researcher System of the National Council for Humanities, Science, and Technology in Mexico. Dr. Mora-Escobedo has published research articles and book chapters on seeds as a source of bioactive compounds. She coedited a book on the same matter, focusing on amaranth, corn, honey, agave, and prickly pear. Currently, she leads a research group studying seed germination and the influence of seed consumption on diseases such as cancer, cardiovascular conditions, obesity, and diabetes. Her group conducts research on the effects of germination on the anticancer properties of soy protein, as well as the identification and mechanism of action of bioactive compounds responsible for the cytotoxic effect of germinated soybeans.

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Gloria Davila Ortiz

Dr. Gloria Davila Ortlc$