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Respiratory Infections

Respiratory Infections

Utilizing a syndrome-based approach Respiratory Infections provides pulmonologists infectious disease specialists and immunologists with essential and thorough knowledge of respiratory infections and the multitude of diseases that make us these infections including pneumonia tuberculosis HIV and cystic fibrosis. The only source to bridge the gap between respiratory infections and infectious disease this text advises the clinician on how to easily and rapidly identify treat and manage respiratory infections. Key features of this integral resource include:

GBP 69.99
1

Pocket Guide to Bacterial Infections

Pocket Guide to Bacterial Infections

Pocket Guide to Bacterial Infections provides information pertinent to the behaviour of bacterial cells during their interactions with different cell types of multiple host systems. This book will present the role of various bacterial pathogens affecting the host system. The book is to be organized flexibly so that chapters and topics are arranged with continuity from the former chapters. Each chapter has been made as self-contained as possible to promote this flexibility. This book will discuss each of the virulence properties of the bacteria with reference to their interacting hosts in a larger perspective. Kwey selling features: Summarizes the role various bacterial pahtogens affect the host system Reviews recent advances for combating different types of bacterial infections that infect different body parts Designed as an effective teaching and research tool providing up to date information on bacterial infections Defines important terms Written in a readable and direct writing style

GBP 24.99
1

Ear Nose and Throat Diseases of the Dog and Cat

Ear Nose and Throat Diseases of the Dog and Cat

Ear Nose and Throat Diseases of the Dog and Cat is the ultimate reference for veterinarians and other professionals trying to diagnose and treat both common and less frequently diagnosed diseases and conditions of the ear nose and throat. The book is divided into four sections: The Ear The Nose The Throat and Surgery of the Ear Nose and Throat. Each of the first three sections begins by discussing anatomy and physiology and then reviews a wide variety of diagnostic procedures including video-endoscopic examination of the external ear canal nose and throat radiography and advanced imaging and histopathological examination of biopsy samples. Chapters in each of the three sections then provide a detailed and extensive review of the diseases of the pinna external ear canal middle ear and inner ear – nasal planum nasal cavities and sinuses and nasopharynx – pharynx and larynx. The final section opens with a chapter on perioperative management with subsequent chapters that cover surgery of the ear nose and throat. Extensively referenced and including nearly 500 color illustrations to assist in diagnosis and treatment the book is an invaluable resource for both veterinarians in training and in practice for the accurate diagnosis and management of diseases of the ear nose and throat.

GBP 42.99
1

Human Respiratory Viral Infections

Human Respiratory Viral Infections

Using a multidisciplinary approach Human Respiratory Viral Infections is set at the level between the definitive reference work and an essential clinical manual. Exploring recent advances in human respiratory viral research the text builds on the basic sciences of epidemiology virology molecular biology and immunology to cover clinical diagnosis mechanism of pathogenesis manifestations of disease impact treatment and management strategies. Provides a comprehensive review of all the major human respiratory viral infectionsSupplies a detailed description of the anatomy of the respiratory systemDiscusses the salient features of specific virusesExamines the latest diagnostic toolsCovers risk factors associated with incidence of respiratory viral infections in children and adults in different occupational and environmental settingsPresenting the latest knowledge in human respiratory viral infections this text will be immensely valuable for pulmonologists biomedical scientists research scholars virologists vaccinologists immunologists clinicians pharmacologists and public health specialists.

GBP 44.99
1

Introduction to Food Chemistry

Introduction to Food Chemistry

Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science including food chemistry food analysis and methods for quality assurance nutrition diet and health food microbiology food material science biochemical changes in fresh foods food enzymology and food processing. Within each chapter more complex ideas appear near the end. This provides beginning students and those new to the food industry with a complete spectrum of information while assisting advanced students with specialized papers and research articles. This multi-level text presents a wealth of information in a clear and accessible style. It serves as an ideal introduction or supplementary textbook for undergraduate and graduate students in food science courses.

GBP 59.99
1

Structural Analysis and Design to Prevent Disproportionate Collapse

Structural Analysis and Design to Prevent Disproportionate Collapse

Hard Guidance on Preventing Disproportionate Collapse Disproportionate collapse is a pressing issue in current design practice. Numerous causes are possible – especially forms of extreme loading such as blast fire earthquake or vehicle collisions. But it is the mechanism and its prevention which are of especial interest and concern. After the World Trade Center collapse in 2001 interest was sparked and it is now imperative for a design engineer to have sufficient knowledge on both the analysis and design against disproportionate collapse. Detailed structural design guidance for preventing this has been developed in Europe and the US – such as BS5950 in the UK and guidance from the Department of Defense and the General Services Administration in the US. However Structural Analysis and Design to Prevent Disproportionate Collapse is the first systematic text in the market to help design engineers or structural engineering students to properly understand this guidance. Covers the design and analysis of a structure to prevent disproportionate collapse Provides an understanding of disproportionate collapse problems for different structures under different loads Contains detailed knowledge on the design and progressive collapse analysis of complex structures Incorporates ABAQUS® ETABS SAP2000 and Highlights 3D Modeling Techniques As progressive collapse analysis is a distinctive and complicated procedure it normally requires an ability to use a modern commercial finite element package and Structural Analysis and Design to Prevent Disproportionate Collapse features a detailed introduction to the use of FE programs such as ABAQUS® in progressive collapse analysis. In addition case studies are performed using 3D FE models based on various types of structures such as multi-storey buildings long-span space structures and bridges. These models replicate real collapse incidents and prestigious construction projects such as progressive collapse analysis of the Twin Towers structural fire analysis of World Trade Center 7 blast analysis of the Murrah Federal Building and progressive collapse analysis of the Millau Viaduct which help designers to fully understand the failure mechanisms and effective mitigation methods in practice.

GBP 56.99
1

How to Raise a Puppy A Dog-centric Approach

How to Raise a Puppy A Dog-centric Approach

How to Raise a Puppy moves away from the traditional approach to raising puppies focused on obedience and control and instead takes an holistic dog-centred approach. Drawing on research into how dogs naturally rear their young and how dogs have evolved to behave and spend their time it supports a new way of sharing our lives with our dogs. It also offers advice on dealing with some of the common challenges people experience with puppies and tips for managing adolescence. A much-needed resource for dog trainers veterinarians and behaviourists to recommend to clients this conveys a powerful message to help overcome all too common issues so many people have with their puppies. Packed with practical advice it offers an overdue puppy perspective with respect for a dog as a sentient being at its core. | How to Raise a Puppy A Dog-centric Approach

GBP 12.99
1

Chemoprophylaxis and Virus Infections of the Respiratory Tract Volume 2

Chemoprophylaxis and Virus Infections of the Respiratory Tract Volume 2

Originally it was our intention to produce a single-volume book covering all aspects and approaches to the problem of specific inhibitors of respiratory viruses. However as the work progressed it became obvious that certain chapters because of the research interests of the authors concentrated particularly on influenza viruses. It seemed logical therefore to divide the book into two volumes the first emphasizing influenza and the second concentrating on other viruses as well as discussing important general aspects of drug screening and clinical testing although the second volume does have some chapters which deal mainly with influenza. | Chemoprophylaxis and Virus Infections of the Respiratory Tract Volume 2

GBP 180.00
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Advancing Medicine with Food and Nutrients

Advancing Medicine with Food and Nutrients

Food and nutrients are the original medicine and the shoulders on which modern medicine stands. But in recent decades food and medicine have taken divergent paths and the natural healing properties of food have been diminished in the wake of modern technical progress. With contributions from highly regarded experts who work on the frontlines of disease management the bestselling first edition of Advancing Medicine with Food and Nutrients Food and Nutrients in Disease Management effectively brought food back into the clinical arena helping physicians put food and nutrients back on the prescription pad. Board-certified in General Preventive Medicine Ingrid Kohlstadt MD MPH has been elected a Fellow of the American College of Nutrition and a Fellow of the American College of Preventive Medicine. Guided by Dr. Kohlstadt this authoritative reference equips clinicians with the information they need to fully utilize nutritional medicine in their practice. New in the Second EditionToxic exposures such as molds microbial infections xenoestrogens heavy metals and inert nanoparticlesFood safety issues: precautions for patients with preexisting medical conditions adequate labeling of food allergens such as gluten potential adverse effects of artificial sweeteners consequences of applying ionizing radiation to food food-borne mycotoxins critical food restrictions following bariatric surgery precautions for preparing food in the homeConsumer advocacy issues on navigating claims of medical foods and dietary supplementsPhysical forces on nutritional needs such as ultraviolet light initiating vitamin D synthesis non-ionizing radiation’s effects on brain glucose metabolism and excess body fat’s effects on inflammation and hydrationPreventive medicine and how to preserve resiliency at the individual and public health levelsWritten by doctors for doctors Advancing Medicine with Food and Nutrients Second Edition reunites food and medicine. Buttressed with new evidence leading physicians on the frontlines of disease management apply the latest scientific advances to the clinical practice of medicine. Each chapter offers adjuncts to standard care fewer side effects improved risk reduction or added quality of life. An article by Ingrid Kohlstadt on education and nutrition appeared in TIME Magazine online on November 12 2014.

GBP 52.99
1

Food-Drug Synergy and Safety

Food-Drug Synergy and Safety

Scientists health professionals and consumers are increasingly interested in the relationships between food components and food-drug combinations as they strive to find more effective ways to prevent or treat chronic disease. As one of the first unified and in-depth sources in this emerging topic Food-Drug Synergy and Safety explores the vast potential benefits of food and food-drug synergy. The book addresses the interaction of two or more components within a single food between several foods or between foods and drugs consumed together in which the potential health benefit is greater than the effect of the single component food or drug. Each chapter follows a consistent framework and addresses the health benefits mechanisms of action and safety aspects pertaining to the food and food-drug synergies. Sections discuss food and food-drug synergies in the context of specific disease groups such as cardiovascular disease cancer osteoporosis inflammatory diseases hypertension and obesity for easy reference in a clinical setting. A separate section focuses entirely on performance enhancers including caffeine creatine and ephedrine/ephedra and their potential to influence human health in addition to ergogenic applications. The final section provides scientists with a framework for designing experiments that elucidate the heath benefits and safety aspects of food and food-drug synergies. Food-Drug Synergy and Safety lays the essential foundation in this new direction of research as it gains momentum in the fields of food nutrition medicine and pharmaceutical sciences.

GBP 56.99
1

Advances in Food Dehydration

Advances in Food Dehydration

Comprehensive Assessment of This Globally Relevant Practice As a centuries-old food preservation method dehydration technology has advanced significantly in the past decades as a result of new methods sophisticated analytical techniques and improved mathematical modeling. Providing practical and expert insight from an international panel of experts Advances in Food Dehydration encompasses these revolutionary advances and effectively supplies the knowledge base required to optimize natural resources and reduce energy requirements in order to meet growing demand for low-cost high-quality food products. Discusses Ways to Best Optimize Natural ResourcesUnder the editorial guidance of food engineering and dehydration authority Cristina Ratti this resource addresses the three biggest challenges associated with food dehydration:The complex nature of food systems together with the deep structural and physico-chemical changes that foodstuffs undergo during processingThe difficulty to define quality in quantitative terms and to develop appropriate control techniquesThe lack of realistic models and simulations to represent the phenomenaThe book’s well-developed chapters explain the structural and physico-chemical changes that food undergoes during dehydration while discussing ways to optimize natural resources. In addition to describing non-convectional heating sources such as microwaves infrared and radio frequency the text also examines the impact of drying on nutraceutical compounds the bases of rehydration of dry food particles and the stresses on microorganisms during drying and their stability during storage. Advances in Food Dehydration is a user-friendly volume that concisely links the gamut of dehydration concepts into one cohesive reference.

GBP 59.99
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Local Food Environments Food Access in America

Local Food Environments Food Access in America

In this book Morland Lehmann and Karpyn discuss the critical need for healthy food financing programs as a vehicle to improve food access for all Americans. In my career as a public servant there are very few legislative achievements that I’m prouder of than the Healthy Food Financing Initiative which started in my home state of Pennsylvania. The program gained status as a proven and economically sustainable federal program that is helping to improve the quality of life in our neighborhoods: by allowing millions access to healthy affordable food. – Congressman Dwight Evans United States House of Representatives Pennsylvania District 3 If we work together we can create a healthy food system that is equitable and accessible to all. This book highlights the importance of healthy food projects like grocery stores farmers markets co-ops and other healthy food retail in revitalizing local communities across the country. Without basic nourishment kids and families simply won’t be successful – which is why this book is a must read. – Sam Kass President Obama’s Senior Nutrition Policy Advisor and Executive Director of Let’s Move! Morland and colleagues’ new second edition provides an excellent foundation for courses in food policy and community nutrition. Their detailed review of the economics of local and national food financing will open students’ minds to the complexity inherent in measuring and interpreting outcomes. – Robert S. Lawrence MD MACP Founder and Former Director of the Center for a Livable Future Johns Hopkins University Bloomberg School of Public Health Features ● Describes how disparities in food access formed in the United States      ● Includes federal policies and programs aimed at addressing food access in underserved areas including the Healthy Food Financing Initiative     ● Features examples of state initiatives that address poor access to food retailers     ● Provides methods for program evaluation utilizing principals of implementation and dissemination science     ● Includes critical thinking questions and embedded videos aimed to generate discussions on how restricted local food environments in the United States are rooted in economic disparities that impact food access as well as housing education and job opportunities      | Local Food Environments Food Access in America

GBP 52.99
1

Organic Acids and Food Preservation

Organic Acids and Food Preservation

Although organic acids have been used to counteract pathogens in food for many years there is a glaring need to assess and improve their continued effectiveness and sustainability. There is also a growing demand for foods that are produced using milder treatments (e. g. less heat salt sugar and chemicals) and newer technologies to prevent the growth of dangerous bacteria. Organic Acids and Food Preservation concentrates on safe and effective techniques for applying organic acids to prevention of bacterial growth. Despite the wide range of potentially useful antimicrobials relatively few are suitable in practice—and this invaluable hands-on guide explains why. With its wealth of information and rare focus solely on the subject it provides practical tools that can be used in the food industry various academic disciplines research education and food technology fields to better understand the problem and develop optimal solutions. Why are preservative strategies ineffective?Why are microorganisms becoming acid tolerant and resistant in other ways? To answer these and other key questions the authors combine research findings from industries and laboratories around the globe specific application regimen future prospects and other information that is vital to the successful use of organic acids as food preservatives. After outlining challenges that the food industry faces from modern consumer trends food legislation and other obstacles this book then explores possible solutions that are applicable not only to food science but to microbiology food science food technology biochemistry and biotechnology. It will become a valuable addition to the library of any scientist or researcher working in these and other fields.

GBP 59.99
1

Occupational Health and Safety in the Food and Beverage Industry

Occupational Health and Safety in the Food and Beverage Industry

A safe and healthy working environment is a vital aspect of the food and beverage processing industry. Occupational Health and Safety in the Food and Beverage Industry provides key information on food and beverage manufacturing disease injury management and safer steps for employees to get back to work and discusses food security safety biosecurity defense food safety and quality including food adulteration. Features: Discusses fundamentals of occupational health and safety in the food and beverage industry Highlight standards and legislations as related to occupational health and safety for food and beverage processing sectors Covers hazards elements accident prevention various hazards present in food and beverage sectors and their disease and injury management Explores ethical issues in agri-food processing sectors and their effects on sustainability Introduces importance organization and management for food and beverage processing sectors to prevent losses The book is intended for professionals in the fields of occupational health and safety food engineering chemical engineering and process engineering.

GBP 110.00
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Environmental Impact Assessment A Guide to Best Professional Practices

Environmental Impact Assessment A Guide to Best Professional Practices

Under the best of circumstances preparing an environmental impact assessment (EIA) can be a complex and challenging task. Experience indicates that the scope and quality of such analyses varies widely throughout the U. S. as well as internationally. Written to help practitioners and decision-makers apply best professional practices in the development of EIAs Environmental Impact Assessment: A Guide to Best Professional Practices provides an in depth yet practical direction for developing a defensible analysis that meets best professional practices. The book describes preparation of five distinct types of assessments: Cumulative Impact Assessment (CIA) Preparing Greenhouse Emission Assessments Preparing Risk Assessments and Accident Analyses Social Impact Assessment (SIA) and Environmental Justice The International Environmental Impact Assessment Process Guiding Principles To date there is significant variation and disagreement about how such analyses should be prepared. The author introduces best professional practices (BPP) for preparing such EIAs that is intended to meet decision-making and regulatory expectations. He supplies a comprehensive and balanced skill set of tools techniques concepts principles and practices for preparing these assessments. He also includes directions for developing a comprehensive Environmental Management Systems which can be used to monitor and implement final decisions for such analyses. While the book references the U. S. National Environmental Policy Act (NEPA) most of this guidance is generally applicable to any international EIA process consistent with NEPA. With thorough coverage of all aspects of assessments the book presents a theoretical introduction to the subject as well as practical guidance. It delivers state-of-the-art tools techniques and approaches for resolving EIA problems. | Environmental Impact Assessment A Guide to Best Professional Practices

GBP 74.99
1

Experiencing Food Designing Dialogues Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017) Lisbon

Experiencing Food Designing Dialogues Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017) Lisbon

FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food Designing Dialogues reflecting upon approaches evidencing how interdisciplinarity is not limited to the design of objects or services but seeks awareness towards new lifestyles and innovative ways of dealing with food. This book encompasses a wide range of perspectives on the state of the art and research in the fields of Food and Design making a significant contribution to further development of these fields. Accordingly it covers a broad variety of topics from Designing for/with Food Educating People on Food Experiencing Food and other Food for Thought. | Experiencing Food Designing Dialogues Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017) Lisbon

GBP 175.00
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Transforming Food Environments

Transforming Food Environments

We regularly find ourselves in food environments that promote the consumption of high fat and sugary foods rather than encouraging us to eat more fruit and vegetables. However because of increased media attention people are becoming more interested in alternative approaches to improving the many food-related decisions we make daily. Transforming Food Environments features evidence from several disciplines exploring initiatives that have improved food environments and discusses the importance of achieving success in equitable and sustainable ways. The book presents information on diverse food environments followed by methods that help readers become aware of the design of interventions and food policies. It covers food environments in schools workplaces and community centres as well as fast food establishments and food marketing. The book presents methods to help encourage better food choices and purchase of healthier foods. It explores persuasion tactics used by health professionals such as changing availability and/or price using nudging techniques and food labelling. Led by Editor Charlotte Evans Associate Professor of Nutritional Epidemiology and Public Health Nutrition at the University of Leeds; and written by an international range of authors from countries including the US Canada Australia New Zealand Japan and the United Kingdom this multidisciplinary book appeals to students researchers public health professionals and policy makers. It also raises awareness and provides a comprehensive treatment of the importance of our environments on food choice.

GBP 44.99
1

Advances in Food Biochemistry

Advances in Food Biochemistry

Understanding the biochemistry of food is basic to all other research and development in the fields of food science technology and nutrition and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate molecular concepts throughout the text this volume examines a range of issues on the food spectrum including: water and its relation to food the glycobiology of food components enzymes plant animal and human hormones functional foods herbs and dietary supplements flavor compounds in foods organic acids interactions between the environment with food components biological and lipid oxidation in foods food safety nutrition and the genetic makeup of individual food components Dr. Fatih Yildiz has published an extensive body of research and has worked on food and nutrition science projects with the FAO UNIDO UNICEF and NATO. Recently he received the Ambassador for Turkey Award from the European Federation of Food Science and Technology. Dr. Yildiz and the contributors to this volume have brought together their decades of experience and expertise to provide a top-notch resource for food science and policy professionals and advanced students on the cutting edge of food research.

GBP 69.99
1

The A-Z Guide to Food as Medicine Second Edition

The A-Z Guide to Food as Medicine Second Edition

Reprising The 2017 American Library Association Outstanding Academic Title award-winning A-Z Guide to Food As Medicine this new edition explores the physiological effects of more than 250 foods food groups nutrients and phytochemicals in entries that include: Definition and background information such as traditional medicinal use culinary facts and dietary intake and deficiency information Scientific findings on the physiological effects of foods food groups and food constituents Bioactive dose when known such as nutrient Dietary Reference Intakes focusing on 19-to-50-year-old individuals Safety highlights such as nutrient Tolerable Upper Intake Levels A health professional’s comprehensive nutrition handbook that includes all nutrients nutrient functions good and excellent sources of nutrients nutrient assessment and deficiency symptoms as well as summaries of foods food groups and phytochemicals. New to the Second Edition: Disease- and condition-focused Index that leads readers to foods used to manage specific conditions and diseases Focus on practical recommendations for health maintenance and disease prevention including tables insets and updated scientific findings on more than a dozen new foods Accompanying teaching aids and lesson plans available online at http://www. crcpress. com Features: Dictionary-style summaries of the physiological effects of foods food groups nutrients and phytochemicals alphabetically listed for quick access Approximately 60 B & W images of foods; informational tables and insets that define or illustrate concepts such as drug terminologies classes of phytochemicals and medicinal aspects of foods and of a plant-based diet Over 1 000 scientific references from peer-reviewed sources including The Academy of Nutrition and Dietetics Evidence Analysis Library and position statements of major health organizations | The A-Z Guide to Food as Medicine Second Edition

GBP 69.99
1

Dimensions of Food

Dimensions of Food

Following its bestselling predecessor Dimensions of Food Eighth Edition provides beneficial classroom and independent instructive material for students. Instructors will find that this textbook's organization makes it easy to use and very flexible for teaching. A variety of stimulating experiences allow the student to explore and comprehend the numerous dimensions of food. Part I of this lab manual contains an analysis of economic nutritional palatability chemical sanitary and food processing dimensions of food. Part II allows students to analyze the structural and functional properties of foods such as starches fruits and vegetables eggs dairy meat poultry and fish fats and oils sweeteners and baked goods. Part III features information on microwave cooking and Part IV concludes with beneficial ideas on meal planning. All chapters in this informative and interactive insight into food science contain learning objectives exercises recipes summary questions and updated Dietitian's Notes. Contains several helpful Appendices on topics including: Food Guides and Dietary Guidelines Food Equivalents Portions Food Allergens Food Additives Legislation Foodborne Illness Cooking Terms Herbs and Spices and Plant Proteins.

GBP 62.99
1

Food Rheology A Practical Guide

Food Rheology A Practical Guide

Rheology is the study of material flow and deformation defining different aspects of food processing and product design. Food rheology affects several unit operations during food processing the behavior during shelf life the consumer perception during consumption and the interaction of food products with the human body (from chewing and swallowing to digestion). Therefore it is imperative for professionals involved in food science and engineering to understand and assess food rheology. Food Rheology: A Practical Guide presents the main aspects of food rheology as a practical guide demonstrating that applying food rheology does not need to be a complex task. Key Features Presents a practical direct and didactic description of food rheology with many examples and applications Includes a guide for designing performing and interpreting experiments highlighting the main concerns and tips Describes different food products (liquid semi-solid and solid; homogeneous and heterogeneous; vegetable- and animal-based) with examples and applications Explores structure-processing-properties relations More direct practical and consulting this book can help students professionals and professors to understand the basic concepts to design perform and interpret experiments related to food processing and properties. | Food Rheology A Practical Guide

GBP 74.99
1

Nanotechnology for Sustainable Agriculture Food and Environment

Nanotechnology for Sustainable Agriculture Food and Environment

Nanotechnology has the potential to drastically transform the agri-food sector with its significant applications to improve agricultural productivity and the efficiency of agrochemicals. The food sector has benefitted from the inclusion of nanoparticles in food matrixes and the nanoencapsulation of nutraceuticals. Smart packaging materials designed with the help of nanotechnology have been used for increasing the shelf life of stored food products. Nanomaterials have been extensively used for the delivery of important agrochemicals to enhance their bioefficacy prevent their degradation and control their release. Various nanomaterials have been explored for remediation of arising environmental issues. Nanotechnology has also made a useful contribution to the utilization of huge agricultural and food wastes for production of valuable products. The existing and emerging applications of nanotechnology will contribute to environmental sustainability. Nanotechnology for Sustainable Agriculture Food and Environment has been structured to provide a widespread coverage and up-to-date progress of nanotechnology and its applications in the agri-food sector and environmental remediation. Synthesis of value-added nanomaterials from agri-food wastes and their potential applications in environmental remediation have been explored. In addition toxicity issues with nanomaterials have also been discussed. Features: Elaborated information on the use of nanotechnology for sustainable agriculture In-depth study about valorization of agri-food waste An overview of applications of nanotechnology in environmental remediation Toxicity analysis of nanotechnology-based products We aim to satisfy the need for a reference book for scientists researchers academicians and students in nanotechnology agricultural food nutraceuticals environmental and material sectors.

GBP 110.00
1

Food Allergy Molecular and Clinical Practice

Food Allergy Molecular and Clinical Practice

Food allergy is an adverse immunological reaction to allergens present in food. Up to 4% adults and 8% children are affected by food allergy. The increase in allergic diseases to food has led to the need for better diagnostics and more effective therapeutic approaches. This book describes the molecular biology and immunology of major food allergens from laboratory based science to clinical immunology encompassing novel characterisation and quantification methods the application of recombinant food allergens in molecular diagnosis and the development of novel therapeutics. This book is the ideal reference tool for researchers students and allergy clinicians to accurately diagnose and manage food allergies. | Food Allergy Molecular and Clinical Practice

GBP 44.99
1

Antimicrobials in Food

Antimicrobials in Food

Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the must-have reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition the food industry has undergone radical transformations because of changes on several fronts. Reported consumer demands for the use of natural and clean-label antimicrobials have increased significantly. The discovery of new foodborne pathogen niches and potentially hazardous foods along with a critical need to reduce food spoilage waste has increased the need for suitable antimicrobial compounds or systems. Novel natural antimicrobials continue to be discovered and new research has been carried out on traditional compounds. These and other related issues led the editors to develop the 4th edition of Antimicrobials in Food. In the 4th edition the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information new chapters have been added in this latest release with content on the use of bacteriophages lauric arginate ester and various systems for antimicrobial encapsulation and delivery. Comprehensive revisions of landmark chapters in previous editions including naturally occurring antimicrobials from both animal and plant sources methods for determining antimicrobial activity new approaches to multifactorial food preservation or hurdle technology and mechanisms of action resistance and stress adaptation are included. Complementing these topics is new information on quantifying the capability of clean antimicrobials for food preservation when compared to traditional food preservatives and industry considerations when antimicrobials are evaluated for use in food manufacture. Features Covers all food antimicrobials natural and synthetic with the latest research on each type Contains 5 000+ references on every conceivable food antimicrobial Guides in the selection of appropriate additives for specific food products Includes innovations in antimicrobial delivery technologies and the use of multifactorial food preservation with antimicrobials

GBP 42.99
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Advances in Noninvasive Food Analysis

Advances in Noninvasive Food Analysis

To ensure food quality and safety food professionals need a knowledge of food composition and characteristics. The analysis of food product is required for quality management throughout the developmental process including the raw materials and ingredients but food analysis adds processing cost for food industry and consumes time for government agencies. Advances in Noninvasive Food Analysis explores the potential and recent advances in non-invasive food analysis techniques used to ensure food quality and safety. Such cost-reducing and time-saving non-destructive food analysis techniques covered include Infrared Raman Spectroscopy and Nuclear Magnetic Resonance. The book also covers data processing and modelling. Features: Covers the advent of non-invasive non-destructive methods of food analysis Presents such techniques as near and mid infrared Raman Spectroscopy and Nuclear Magnetic Resonance Describes the growing role of nanotechnology in non-invasive food analysis Includes image analysis and data processing and modelling required to sort out the data The prime for this book are food professionals working in industry control authorities and research organizations that ensure food quality and safety as well as libraries of universities with substantial food science programs food companies and food producers with research and development departments. Also available in the Contemporary Food Engineering series: Advances in Food Bioproducts Fermentation Engineering and Bioprocessing Technologies edited by Monica Lizeth Chavez Gonzalez Nagamani Balagurusamy Christobal N. Aguilar (ISBN 9781138544222) Advances in Vinegar Production edited by Argyro Bekatorou (ISBN 9780815365990) Innovative Technologies in Seafood Processing edited by Yesim Ozogul (ISBN 9780815366447)

GBP 115.00
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