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Food Allergens - - Bog - Springer International Publishing AG - Plusbog.dk

Food Allergens - - Bog - Springer International Publishing AG - Plusbog.dk

This volume identifies gaps in the assessment, management, and communication of food allergen risks. Chapters showcase best practices in managing allergen risks at various stages of the food chain, including during food manufacture/processing; during food preparation in food service, retail food establishments, and in the home; and at the point of consumption. The authors highlight key legislative initiatives that are in various stages of development and implementation at the federal, state and community levels. Finally, the volume includes recommendations for ways to build and strengthen education and outreach efforts at the food industry, government, institutional, and community levels. Chapters come from an array of experts, including researchers and key stakeholders from government, the food industry, retail/food service groups, and consumer groups. The information presented will facilitate the development of educational materials and allergen management training programs for food production and service staff, extension specialists, and government inspectors. Consumers and other food safety professionals will also benefit from information on food allergen control measures that have been put in place across the food chain.

DKK 967.00
1

Field-based Tests for Soccer Players - Ricardo Lima - Bog - Springer International Publishing AG - Plusbog.dk

Field-based Tests for Soccer Players - Ricardo Lima - Bog - Springer International Publishing AG - Plusbog.dk

This book systematically summarizes the accuracy, precision, and repeatability levels of field-based tests applied in soccer. It considers such details as the effectiveness of tests for different age categories and sexes. In this book, the readers will be able to check all the field-based tests conceived for fitness assessment in soccer through a large systematic review made to the literature. In addition a brief characterization of each test and presentation of the concurrent validity and repeatability levels for each test will be provided. Finally, the book contains a general discussion of the implications of the tests for different methodological approaches to training. It will be use to sports scientists and practitioners.

DKK 476.00
1

Resilience and Food Security in a Food Systems Context - - Bog - Springer International Publishing AG - Plusbog.dk

Resilience and Food Security in a Food Systems Context - - Bog - Springer International Publishing AG - Plusbog.dk

This open access book compiles a series of chapters written by internationally recognized experts known for their in-depth but critical views on questions of resilience and food security. The book assesses rigorously and critically the contribution of the concept of resilience in advancing our understanding and ability to design and implement development interventions in relation to food security and humanitarian crises. For this, the book departs from the narrow beaten tracks of agriculture and trade, which have influenced the mainstream debate on food security for nearly 60 years, and adopts instead a wider, more holistic perspective, framed around food systems. The foundation for this new approach is the recognition that in the current post-globalization era, the food and nutritional security of the world''s population no longer depends just on the performance of agriculture and policies on trade, but rather on the capacity of the entire (food) system to produce, process, transport and distribute safe, affordable and nutritious food for all, in ways that remain environmentally sustainable. In that context, adopting a food system perspective provides a more appropriate frame as it incites to broaden the conventional thinking and to acknowledge the systemic nature of the different processes and actors involved. This book is written for a large audience, from academics to policymakers, students to practitioners. This is an open access book.

DKK 434.00
1

Resilience and Food Security in a Food Systems Context - - Bog - Springer International Publishing AG - Plusbog.dk

Resilience and Food Security in a Food Systems Context - - Bog - Springer International Publishing AG - Plusbog.dk

This open access book compiles a series of chapters written by internationally recognized experts known for their in-depth but critical views on questions of resilience and food security. The book assesses rigorously and critically the contribution of the concept of resilience in advancing our understanding and ability to design and implement development interventions in relation to food security and humanitarian crises. For this, the book departs from the narrow beaten tracks of agriculture and trade, which have influenced the mainstream debate on food security for nearly 60 years, and adopts instead a wider, more holistic perspective, framed around food systems. The foundation for this new approach is the recognition that in the current post-globalization era, the food and nutritional security of the world''s population no longer depends just on the performance of agriculture and policies on trade, but rather on the capacity of the entire (food) system to produce, process, transport and distribute safe, affordable and nutritious food for all, in ways that remain environmentally sustainable. In that context, adopting a food system perspective provides a more appropriate frame as it incites to broaden the conventional thinking and to acknowledge the systemic nature of the different processes and actors involved. This book is written for a large audience, from academics to policymakers, students to practitioners. This is an open access book.

DKK 349.00
1

Point-of-Care Tests for Severe Hemorrhage - - Bog - Springer International Publishing AG - Plusbog.dk

Point-of-Care Tests for Severe Hemorrhage - - Bog - Springer International Publishing AG - Plusbog.dk

This book is a rich source of information on point-of-care (POC) tests for the diagnosis and treatment of severe hemorrhage, including thromboelastography, thromboelastometry, heparin monitoring systems, and platelet function analyzers (Multiplate, PFA-100, VerifyNow, etc.). The opening chapters focus on the pathophysiology of coagulation and the general characteristics of POC devices. The relevance of POC tests in specific scenarios is then carefully explained, with guidance on their use in contexts including trauma, cardiovascular surgery, ECMO, liver surgery, postpartum hemorrhage, and disorders of hemostasis in the critically ill. An individual chapter is devoted to practical issues when applying POC tests, and the book closes by presenting a set of informative clinical cases. As POC devices gain increasing popularity as bedside diagnostic tools in different clinical settings, it is important for practitioners to understand their role and value. Point-of-Care Tests for Severe Hemorrhage will be a useful and reliable source of information for anesthesiologists, intensivists, cardiologists, and hematologists.

DKK 800.00
1

Food Waste and Sustainable Food Waste Management in the Baltic Sea Region - Walter Leal Filho - Bog - Springer International Publishing AG -

Food Waste and Sustainable Food Waste Management in the Baltic Sea Region - Walter Leal Filho - Bog - Springer International Publishing AG -

This work presents the findings of an extensive study on the state-of-the-art regarding the problem of food waste in Belarus, Estonia, Germany, Latvia, Lithuania, Poland and Sweden. The results show that the problem of food waste can be found at different levels in each country and that our knowledge of it is limited by the current lack of studies in the area. The problem is primarily due to food waste generated by the manufacturing sector, mostly in the form of unused or inefficiently used by-products, as well as on a share of food thrown away by households that is still suitable for human consumption. The main reduction/prevention method, applied across the countries, is food donation; the remaining methods are the same ones used for biodegradable waste in the respective countries. The findings gathered in this study show a number of potential measures/methods for sustainable food waste management, which may be considered in future works in order to reduce the amounts of food waste generated in each of the aforementioned countries.

DKK 795.00
1

Food Microbiology Laboratory for the Food Science Student - Cangliang Shen - Bog - Springer International Publishing AG - Plusbog.dk

Food Microbiology Laboratory for the Food Science Student - Cangliang Shen - Bog - Springer International Publishing AG - Plusbog.dk

This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and federal food processing regulations. The listed laboratory exercises are aimed to provide a hands-on-opportunity for the student to practice and observe the principles of food microbiology. Students will be able to familiarize themselves with the techniques used to research, regulate, prevent, and control the microorganisms in food and understand the function of beneficial microorganism during food manufacturing process. The second edition add 5 new chapters including "Chapter 10 -Thermal inactivation of Escherichia coli O157:H7 in mechanically tenderized beef steaks and color measurements", "Chapter 11-Evaluate antimicrobial activity of chlorine water on apples and measurement of free chlorine concentrations", "Chapter 12-Evaluate cross-contamination of Salmonella on tomatoes in wash water using most probable number (MPN) technique", "Chapter 15-DNA extraction and purity determination of foodborne pathogens", and "Chapter 16-Practice of multiplex PCR to identify bacteria in bacterial solutions". It also includes new lab work flowcharts for Gram-staining and endospore-staining technology in Chapter 1, pour plating and spread plating in Chapter 3, Enterotube II in Chapter 9, and Kirby Beau test procedure in Chapter 20. It includes a new sample of syllabus with the hybrid teaching of both lecture and lab sections in one course, which will assist junior faculty/instructors to develop similar lecture and lab courses.

DKK 561.00
1

Principles of Food Sanitation - Robert B. Gravani - Bog - Springer International Publishing AG - Plusbog.dk

Principles of Food Sanitation - Robert B. Gravani - Bog - Springer International Publishing AG - Plusbog.dk

Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. It addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations. New in this edition: Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, waste handling disposal, biosecurity, allergens, quality assurance, pest control, cleaning compound and sanitizer properties and selection criteria, hygienic construction, sanitation guidelines for food and foodservice establishments, and sanitation management principles.

DKK 676.00
1

Chemistry and Hygiene of Food Additives - Paolo Patane - Bog - Springer International Publishing AG - Plusbog.dk

Chemistry and Hygiene of Food Additives - Paolo Patane - Bog - Springer International Publishing AG - Plusbog.dk

This brief addresses important aspects of food additives. Through four chapters, the authors describe the chemistry of food additives, the regulatory classification of additives on a large-scale, the risks involved in using chemicals for food preparation - including implications this has on food hygiene, and case-study examples taken from the dairy industry. More specifically, chapter one provides a list of the technological purposes of food additives defined for European use; chapter two explains the ''General Standards for Food Additives'' (Codex Alimentarius Commission) which is a harmonised, workable and indisputable international standard; chapter three describes the use of selected food additives in the dairy sector, particularly with relation to the production of yoghurt products; and chapter four addresses the impact of additives on human health. This brief is of interest to researchers working in the area of food production and international regulation, both in academia and industry.

DKK 468.00
1

Food Economics - William A. Masters - Bog - Springer International Publishing AG - Plusbog.dk

Food Economics - William A. Masters - Bog - Springer International Publishing AG - Plusbog.dk

Food Economics provides a unified introduction to the economics of agricultural production, business decisions, consumer behavior, and the government policies that shape our food system. This open access textbook begins with economic principles derived using graphical techniques to explain and predict observed prices, quantities, and other outcomes as a result of individual choices influenced by market structure and public policies. The second half of the book explores available data globally and for the US, covering a wide range of questions in agriculture and economic development, food marketing, and consumption. Food Economics and its accompanying online resources are designed for advanced undergraduate or introductory graduate courses in agriculture, food, and nutrition policy. The book covers the standard diagrams taught in principles-level courses, with concrete examples and practical insights regarding food production, consumption, and trade. Online resources include data sources, and course materials, including slides, exercises, exams, and answer keys.

DKK 306.00
1

Tests and Proofs - - Bog - Springer International Publishing AG - Plusbog.dk

Tests and Proofs - - Bog - Springer International Publishing AG - Plusbog.dk

This book constitutes the proceedings of the 16th International Conference on Tests and Proofs, TAP 2022, which was held as part of Software Technologies: Applications and Foundations, STAF 2022, and took place in Nantes, France in July 2022.The 6 full papers together with 1 invited extended abstract included in this volume were carefully reviewed and selected from 11 submissions. They were organized in topical sections on formal analysis, and proofs, and effective testing.

DKK 434.00
1

Food Packaging Hygiene - Izabela Steinka - Bog - Springer International Publishing AG - Plusbog.dk

Food Packaging Hygiene - Izabela Steinka - Bog - Springer International Publishing AG - Plusbog.dk

This Brief is concerned with the connection between food packaging and the chemical composition of packaging materials. In terms of the food packaging hygiene, the influence of the containers on the contained foods is discussed. The book explores new and emerging risks related to food packaging materials in connection with the contained commodities. It also discusses the technology of production with relation to the chemical risk in a "Hazard Analysis and Critical Control Point" (HACCP) investigation.

DKK 497.00
1

Food and Famine in Colonial Kenya - James Duminy - Bog - Springer International Publishing AG - Plusbog.dk

Food and Famine in Colonial Kenya - James Duminy - Bog - Springer International Publishing AG - Plusbog.dk

This book offers a genealogical critique of how food scarcity was governed in colonial Kenya. With an approach informed by the ''analysis of government'', the study accounts for the emergence and persistence of dominant approaches to promoting food security in Kenya and elsewhere in Africa - policies and practices that prioritize increased agricultural production as the principal means of achieving food security. Drawing on a range of archival sources, the book investigates how those tasked with governing colonial Kenya confronted food as a particular kind of problem. It emphasizes the ways in which that problem shifted in conjunction with the emergence and consolidation of the colonial state and economic relations in the territory. The book applies a novel conceptual approach to the historical study of African food systems and famine, and provides the first longitudinal and in-depth analysis of the dynamics of food scarcity and its government in Kenya.

DKK 816.00
1

Identifying and Addressing Childhood Food Insecurity in Healthcare and Community Settings - - Bog - Springer International Publishing AG - Plusbog.dk

Identifying and Addressing Childhood Food Insecurity in Healthcare and Community Settings - - Bog - Springer International Publishing AG - Plusbog.dk

This salient resource offers clinicians a comprehensive multi-tiered framework for identifying, addressing, and reducing food insecurity among children and their families. Reinforcing the importance of food insecurity as a key social determinant of health, this monograph reviews the epidemiology and presents in-depth guidelines for screening for food insecurity and hunger. Recommendations for screening in a busy clinical setting as well as the strengths and limitations of widely-used instruments are discussed. The monograph also outlines a variety of clinic-level interventions, potential community-based resources, and opportunities for clinical-community partnerships to improve families'' food access and security. Further, contributors provide workable plans for large-scale advocacy through greater engagement with professional and community resources as well as policymakers. The monograph concludes with an outline of the critical steps to implement a food insecurity screening process and the key components to train the next generation of provider-advocates. Included in the coverage: - Epidemiology and pathophysiology of food insecurity - Screening tools and training - Scope of interventions to address food insecurity - Creation and evaluation of the impact of food insecurity-focused clinical-community partnerships on patients and populations - Development of an action plan to fight food insecurity Identifying and Addressing Childhood Food Insecurity in Healthcare and Community Settings will find an engaged audience among physicians and other clinicians who want to address food insecurity in their healthcare and/or community setting. Institutions that are starting to address social determinants of health, including food insecurity, will find guidance on screening tools, processes and evaluation of impact.

DKK 178.00
1

Tests and Proofs - - Bog - Springer International Publishing AG - Plusbog.dk

Tests and Proofs - - Bog - Springer International Publishing AG - Plusbog.dk

This book constitutes the refereed proceedings of the 11th International Conference on Tests and Proofs, TAP 2017, held as part of STAF 2017, in Marburg, Germany, in July 2017. The 9 full papers and 1 invited paper presented in this volume were carefully reviewed and selected from 16 submissions. The TAP conference promotes research in verification and formal methods that targets the interplay of proofs and testing: the advancement of techniques of each kind and their combination, with the ultimate goal of improving software and system dependability.

DKK 426.00
1

Introduction to Food Chemistry - Vassilis Kontogiorgos - Bog - Springer International Publishing AG - Plusbog.dk

Introduction to Food Chemistry - Vassilis Kontogiorgos - Bog - Springer International Publishing AG - Plusbog.dk

The complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry books available in the market they have two major flaws: they are either encyclopedic or they are not pitched correctly to undergraduate food science students. The first problem creates difficulties for students to identify what is important and how much they need to know. The second problem arises when the book is written by authors that are not food scientists (e.g., chemists), they are not academics that are engaged with teaching or they are not sufficiently qualified to teach. In this case, it is difficult to find links between the chemistry of foods and its relevance to applications or, quite frequently, future employment prospects of the student. Introduction to Food Chemistry, 2nd Edition bridges this gap in the relevant literature, as it employs the latest pedagogical theories in textbook writing to present the subject to students with broad range of cognitive skills. This book presents specific learning objectives for each chapter and is self-contained so students will not need to search for essential information outside the textbook. This new edition has been expanded to include chapters on sweeteners, glass transition, amino acids, proteins for major food commodities and food additives. All of the original chapters have been updated and expanded to include new research and technologies. To support learning, the book has: - Didactic elements with information being conveyed with 3D-figures, color-coded schemes and graphs, annotations on figures that link it to the text descriptions - Built-in pedagogy and learning activities at the end of each chapter that are linked to the learning objectives. - Keywords and concepts for online search to instigate curiosity for further studies. - Conversational writing style without losing academic rigor To support lecturers, the book has: - Helps focus teaching preparation on key aspects of food chemistry relevant to both industry and modern research. - Aids the preparation of exams, assignments and other types of assessment or learning activities. For lecturers in search of a singular source to aid in their introductory food chemistry courses, look no further than this expanded new edition of Introduction to Food Chemistry.

DKK 676.00
1

Introduction to Food Chemistry - Vassilis Kontogiorgos - Bog - Springer International Publishing AG - Plusbog.dk

Introduction to Food Chemistry - Vassilis Kontogiorgos - Bog - Springer International Publishing AG - Plusbog.dk

The complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry books available in the market they have two major flaws: they are either encyclopedic or they are not pitched correctly to undergraduate food science students. The first problem creates difficulties for students to identify what is important and how much they need to know. The second problem arises when the book is written by authors that are not food scientists (e.g., chemists), they are not academics that are engaged with teaching or they are not sufficiently qualified to teach. In this case, it is difficult to find links between the chemistry of foods and its relevance to applications or, quite frequently, future employment prospects of the student. Introduction to Food Chemistry, 2nd Edition bridges this gap in the relevant literature, as it employs the latest pedagogical theories in textbook writing to present the subject to students with broad range of cognitive skills. This book presents specific learning objectives for each chapter and is self-contained so students will not need to search for essential information outside the textbook. This new edition has been expanded to include chapters on sweeteners, glass transition, amino acids, proteins for major food commodities and food additives. All of the original chapters have been updated and expanded to include new research and technologies. To support learning, the book has:Didactic elements with information being conveyed with 3D-figures, color-coded schemes and graphs, annotations on figures that link it to the text descriptionsBuilt-in pedagogy and learning activities at the end of each chapter that are linked to the learning objectives. Keywords and concepts for online search to instigate curiosity for further studies. Conversational writing style without losing academic rigorTo support lecturers, the book has:Helps focus teaching preparation on key aspects of food chemistry relevant to both industry and modern research. Aids the preparation of exams, assignments and other types of assessment or learning activities. For lecturers in search of a singular source to aid in their introductory food chemistry courses, look no further than this expanded new edition of Introduction to Food Chemistry.

DKK 595.00
1

Food Products Evolution: Innovation Drivers and Market Trends - Angela Tarabella - Bog - Springer International Publishing AG - Plusbog.dk

Food Products Evolution: Innovation Drivers and Market Trends - Angela Tarabella - Bog - Springer International Publishing AG - Plusbog.dk

​This Brief presents an extensive analysis on the evolution of food product categories by studying both their launch on the market and their entering into legislation. The text discusses cases of specific new products, examining their introduction into literature and regulatory measures. The work examines the relevance of product innovation in the food industry, taking a close look at the market penetration of new food categories by utilizing an innovation rate matrix. With over 18,000 new food products being launched in the US per year, new food categories are continuously introduced in both literature and legislation in order to protect consumers. New Food Products: Evolution, innovation rate, and market penetration proposes a three-part classification system for new food categories based on greener foodstuffs, healthier products and foods for good looks. Specific examples are shown for each proposed class, including highlights of their properties, technologies, innovation potential, related regulations, and distinctive features.

DKK 468.00
1

Rethinking Food System Transformation - - Bog - Springer International Publishing AG - Plusbog.dk

Rethinking Food System Transformation - - Bog - Springer International Publishing AG - Plusbog.dk

This book contains a collection of selected papers from the 2017 Farm-to-Plate: Uniting for a Just and Sustainable Food System conference in Ithaca, New York, which explored what different advocates, stakeholders, growers, and community members today prioritize when it comes to justice, action, and transformation in the agri-food system. The research presented at this symposium shows the diverse range of approaches scientists have taken to investigate this aforementioned question. The papers represent a combined effort to creatively educate, share, and connect work being done by stakeholders on food system transformation. Previously published in Agriculture and Human Values Volume 36, issue 4, December 2019

DKK 800.00
1

Rethinking Food System Transformation - - Bog - Springer International Publishing AG - Plusbog.dk

Rethinking Food System Transformation - - Bog - Springer International Publishing AG - Plusbog.dk

This book contains a collection of selected papers from the 2017 Farm-to-Plate: Uniting for a Just and Sustainable Food System conference in Ithaca, New York, which explored what different advocates, stakeholders, growers, and community members today prioritize when it comes to justice, action, and transformation in the agri-food system. The research presented at this symposium shows the diverse range of approaches scientists have taken to investigate this aforementioned question. The papers represent a combined effort to creatively educate, share, and connect work being done by stakeholders on food system transformation. Previously published in Agriculture and Human Values Volume 36, issue 4, December 2019

DKK 800.00
1