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Vegetarian foods. --- Natural foods. --- Plant products industry. --- Agricultural industries --- Food, Natural --- Health foods --- Natural food --- Organic food --- Organic foods --- Organically grown foods --- Whole foods --- Wholefood --- Food --- Productes vegetals --- Vegetarianisme --- Indústria agrícola --- Indústria alimentària --- Aliments naturals --- Indústria i comerç

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Functional foods --- Natural foods --- Food industry and trade --- Food, Natural --- Health foods --- Natural food --- Organic food --- Organic foods --- Organically grown foods --- Whole foods --- Wholefood --- Designer foods --- Medicinal food --- Medicinal foods --- Neutraceuticals --- Neutriceuticals --- Nutraceuticals --- Nutriceuticals --- Pharmafoods --- Food --- Food industry and trade. --- Functional foods. --- Natural foods. --- Food preparation industry --- Food processing industry --- Food trade --- Agricultural processing industries --- Processed foods --- Food technology --- Processing

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This text comprehensively covers the analysis, enzymology, physiology and genetics of valuable natural products used in the food industry that are attractive targets for biotechnological production. The focus is on the recent advances made to achieve this goal. This unique work is the first book to focus on biotechnological production of important natural products in food additives, fragrances and flavorings, and other bioactive compounds in food. The chapters offer a deep insight into modern research and the development of low molecular weight natural products.  Biotechnology of Natural Products covers products in the Phenolic, Terpenoid, and Alkaloid categories, providing a full overview of the biotechnology of food additives and other low molecular weight natural products. Gene clustering and the evolution of pathways are covered, as well as future perspectives on the topic. Due to limited oil resources and increasing consumer demand for naturalness, bioprocesses are increasingly needed to meet these requirements. Novel sophisticated technologies have facilitated the elucidation of new chemical molecules, their biosynthetic pathways and biological functions. This book provides researchers with a full overview of the technologies and processes involved in the biotechnology of natural products. .

Chemistry. --- Food --- Organic chemistry. --- Food Science. --- Organic Chemistry. --- Biotechnology. --- Natural foods. --- Plant biotechnology. --- Natural products --- Biotechnology --- Crop biotechnology --- Crops --- Plants --- Agricultural biotechnology --- Food, Natural --- Health foods --- Natural food --- Organic food --- Organic foods --- Organically grown foods --- Whole foods --- Wholefood --- Food science. --- Chemistry, Organic. --- Organic chemistry --- Chemistry --- Science --- Food—Biotechnology.

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Consumers’ attention to food safety issues and environmental issues has increased overwhelmingly in recent decades because of their increased concern about their own health, the environment’s health, and the crises and emergencies reported worldwide. Once the only option, organic agriculture has always been a production option followed by at least a few farmers all over the world. These farmers were prompted by ethical and environmental motivations, as well as by committed consumers who supported organic agriculture thanks to a separate but fairly elitist distribution channel. Organic food now has become a viable alternative for an increasing number of consumers that are worried about the presence of chemicals residues and the negative consequences on the environment caused by intensive production methods. Many farmers also now see organic farming as a way to stabilize or even increase their income due to public policy support and growing market demand. Organic Food: Consumers' Choices and Farmers' Opportunities gives an overview of the organic sector, both in Italy and in the United States, and demonstrates how agricultural economists are performing analyses dealing with organic produce on different points in the supply chain. It deals with economic issues raised by organic farming and takes into account both the consumer's needs and the managerial and budget constraints experienced by the farmers. Also farm management methodologies and marketing analyses are used with specific research topics involving several industries in the agri-food sector. About the Editors: Maurizio Canavari is an Associate Professor in the University of Bologna’s Department of Agrarian Economy and Engineering. Kent D. Olson is a Professor in the University of Minnesota’s Department of Applied Economics.

Natural foods industry --- Natural foods industry. --- Natural foods. --- Organic farming --- Organic farming. --- Ecological agriculture --- Organic crops --- Organic cultivation --- Organic production of crops --- Organiculture --- Regenerative agriculture --- Agriculture --- Food, Natural --- Health foods --- Natural food --- Organic food --- Organic foods --- Organically grown foods --- Whole foods --- Wholefood --- Food --- Food industry and trade --- Organic agriculture --- Food science. --- Agricultural economics. --- Food Science. --- Agricultural Economics. --- Science --- Agrarian question --- Agribusiness --- Agricultural economics --- Agricultural production economics --- Production economics, Agricultural --- Land use, Rural --- Economic aspects --- Food technology --- Chemical engineering

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To date, most published books on enteral nutrition support focus only on issues such as the rationale, specific nutrient requirements for various disease conditions, and practical approaches to the delivery, monitoring, and complications preventions while providing enteral nutrition support. None offer information relating to the developmental aspects of enteral foods, e.g. processing technology, types of ingredients, physicochemical and nutritional characteristics, shelf life evaluations, etc. These aspects are critical because they affect the overall acceptability, tolerance, and effectiveness of enteral nutrition support. Medical Foods from Natural Sources discusses the development of the enteral foods from the natural sources for the patients, such as barley, rice, eggs, and milk, and presents methods on how to prepare enteral foods from natural sources for use. The book fills the gap in related literature by discussing the history of enteral nutrition, interpreting the statistics regarding worldwide need for enteral nutrition support and cost involved, enumerating the processing technology to develop natural ingredients-based enteral foods, and describing the results of prospective clinical trials and case studies conducted to evaluate the effectiveness of enteral foods based on natural ingredients.

Elemental diet. --- Enteral feeding. --- Natural foods --- Food, Natural --- Health foods --- Natural food --- Organic food --- Organic foods --- Organically grown foods --- Whole foods --- Wholefood --- Enteral hyperalimentation --- Hyperalimentation, Enteral --- Chemically defined diet --- Defined-formula diet --- Diet, Chemically defined --- Diet, Defined-formula --- Diet, Elemental --- Diet, Formula --- Diet, Synthetic --- Dietary formulations --- Elemental nutrition --- Formula diet --- Formulated food --- Medical food --- Synthetic diet --- Health aspects. --- Processing. --- Chemistry. --- Food --- Nutrition. --- Food Science. --- Chemistry/Food Science, general. --- Biotechnology. --- Food industry and trade --- Diet therapy --- Nutrition --- Artificial feeding --- Food science. --- Alimentation --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Physical sciences --- Science --- Health aspects --- Food—Biotechnology. --- Nutrition   .