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Handbook of Research on Food Science and Technology Volume 1: Food Technology and Chemistry

Handbook of Research on Food Science and Technology Volume 1: Food Technology and Chemistry

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry food biotechnology and microbiology and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology looking at the most recent innovations emerging technologies and strategies focusing on taking food design to sustainable levels. In particular the handbooks includes relevant information on the modernization in the food industry sustainable packaging food bioprocesses food fermentation food microbiology functional foods and nutraceuticals natural products nano- and microtechnology healthy product composition innovative processes/bioprocesses for utilization of by-products development of novel preservation alternatives extending the shelf life of fresh products alternative processes requiring less energy or water among other topics. Volume 1 of the 3-volume set focuses on food technology and chemistry. The chapters examine edible coatings bioactive compounds essential oils in active food packaging food industrial wastes as raw material for nanostructure production and more. | Handbook of Research on Food Science and Technology Volume 1: Food Technology and Chemistry

GBP 82.99
1

Biological and Chemical Hazards in Food and Food Products Prevention Practices and Management

Biological and Chemical Hazards in Food and Food Products Prevention Practices and Management

This volume takes an in-depth look at various biological and chemical hazards in food and food products that pose health threats. It also outlines methods and practices for the diagnosis prevention and management of these hazards in food production processes. The new scientific research and case studies presented in the volume cover mycotoxins foodborne pathogens antibiotic residues from dairy animals pesticide residues the presence of heavy metals in food and more. Chapters also address food allergy management and offer lessons and practices in food recall situations. The authors discuss the various food toxins their sources as well as management mitigation and prevention strategies. Also addressed are the specific adverse effects on people with health problems such as diabetes hypertension cancer neurodegenerative diseases and more. This book is organized in such a way that each chapter treats one major food safety hazard and offers novel control methods for health food safety and quality enhancement through various means. Biological and Chemical Hazards in Food and Food Products: Prevention Practices and Management will aid researchers and policymakers as it illustrates the various aspects of food safety hazards and how to analyze and control these potential health threats. | Biological and Chemical Hazards in Food and Food Products Prevention Practices and Management

GBP 131.00
1

Nanotechnology Horizons in Food Process Engineering Volume 3: Trends Nanomaterials and Food Delivery

Nanotechnology Horizons in Food Process Engineering Volume 3: Trends Nanomaterials and Food Delivery

Although nanotechnology has revolutionized fields such as medicine genetics biology bioengineering mechanics and chemistry its increasing application in the food industry is relatively recent in comparison. Nanotechnology in the food industry is now being explored for creating new flavors extending food shelf life and improving food protection and nutritional value as well as for intelligent nutrient delivery systems “smart” foods contaminant detection nanodevices and nanosensors advanced food processing antimicrobial chemicals encapsulation and green nanomaterials. This new three-volume set addresses a multitude of topical issues and new developments in the field. Volume 1 focuses on food preservation food packaging and sustainable agriculture while Volume 2 looks at nanotechnology in food process engineering applications of biomaterials in food products and the use of modern nanotechnology for human health. The third volume explores the newest trends in nanotechnology for food applications and their application for improving food delivery systems. Together these three volumes provide a comprehensive and in-depth look at the emerging status of nanotechnology in the food processing industry explaining the benefits and drawbacks of various methodologies that will aid in the improvement and development of food product sourcing and food hygiene monitoring methods. Volume 3: Trends Nanomaterials and Food Delivery provides an overview of the current trends in nanotechnology for food applications and food delivery systems. Topics include a collection of chapters on diverse topics including the stability of nanoparticles in food nanobiosensing for the detection of food contaminants nanotechnology applications in agriculture the role of nanotechnology in nutrient delivery how nanotechnology is applied in dairy products biofunctional magnetic nanoparticles in food safety the development of nutraceuticals using nanotechnological tools and more. | Nanotechnology Horizons in Food Process Engineering Volume 3: Trends Nanomaterials and Food Delivery

GBP 139.00
1

Food Process Engineering and Quality Assurance

Food Process Engineering and Quality Assurance

This new book Food Process Engineering and Quality Assurance provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. The food process related application of engineering technology involves interdisciplinary teamwork which in addition to the expertise of interdisciplinary engineers draws on that of food technologists microbiologists chemists mechanical engineers biochemists geneticists and others. The processes and methods described in the book are applicable to many areas of the food industry including drying milling extrusion refrigeration heat and mass transfer membrane-based separation concentration centrifugation fluid flow and blending powder and bulk-solids mixing pneumatic conveying and process modeling monitoring and control. Food process engineering know-how can be credited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. This book looks at advanced materials and techniques used for among other things chemical and heat sterilization advanced packaging and monitoring and control which are essential to the highly automated facilities for the high-throughput production of safe food products. With contributions from prominent scientists from around the world this volume provides an abundance of valuable new research and studies on novel technologies used in food processing and quality assurance issues. It gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. Special emphasis is given to the processing of fish candelilla dairy and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring food safety are also emphasized. Key features:• Presents recent research development with applications• Discusses new technology and processes in food process engineering• Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics drugs etc. ) covering its characteristics common uses geographical distribution and more

GBP 82.99
1

Food Science Research and Technology

Food Science Research and Technology

Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods including litchi (lychee) pinto beans and chickpeas; the content and antioxidant activity of dried plants; new applications of galactosidases in food products; a study of the medicinal properties of edible mushrooms; and more. | Food Science Research and Technology

GBP 82.99
1

Food Processing and Preservation Technology Advances Methods and Applications

Food Processing and Preservation Technology Advances Methods and Applications

Food Processing and Preservation Technology: Advances Methods and Applications confronts the challenges of food preservation by providing new research and information on the use of novel processing and preservation technologies during production processing and transportation in the food industry for the improvement of shelf life and the safety of foods. The book is organized in two main parts. The first section focuses on novel and nonthermal processing of food and food products. It looks at dielectric heating and ohmic heating as well as three-dimensional printing of foods and ozonization of food products. Part two delves into process interventions for food processing and preservations discussing the applications of diverse novel food processing. The authors discuss drying technologies advances in food fermentation technologies mechanization of traditional indigenous products for preservation of food and safety and different properties and concepts of bakery products. Key features: Examines different properties and attributes of some bakery foods etc. Elucidates on novel nonthermal processing techniques and their mechanisms of actions for minimal loss of food nutrients and for food safety Discusses a variety of modern technologies that aim to reduce the spoilage of food products This volume presents valuable research on food processing quality control and safety measures for food products by means of novel processing and preservation technologies during production processing and transportation in the food industry. | Food Processing and Preservation Technology Advances Methods and Applications

GBP 131.00
1

Sustainable Horticulture Volume 2: Food Health and Nutrition

Sustainable Horticulture Volume 2: Food Health and Nutrition

Sustainable Horticulture Volume 2: Food Health and Nutrition addresses some of the most important topics facing horticulture around the world today. This volume part of the two-volume compendium focuses on research trends in sustainable horticulture that include postharvest management and processed food production from horticulture crops crop protection and plant health management and horticulture for human health and nutrition. Global food demand is expected to be double by 2050 while at the same time the production environment and natural resources are continually shrinking and deteriorating due to many complex factors. Horticulture a major sector of agriculture is vital to enhancing crop production and productivity in parity with agricultural crops to meet the emerging food demand. Implementing sustainable models of crop production is really an enormous endeavor. Promising technologies and management options are needed to increase productivity to meet the growing food demand despite deteriorating production environments.

GBP 82.99
1

Handbook of Research on Food Science and Technology 3 Volume Set

Handbook of Research on Food Science and Technology 3 Volume Set

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry food biotechnology and microbiology and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology looking at the most recent innovations emerging technologies and strategies focusing on taking food design to sustainable levels. In particular the handbooks includes relevant information on the modernization in the food industry sustainable packaging food bioprocesses food fermentation food microbiology functional foods and nutraceuticals natural products nano- and microtechnology healthy product composition innovative processes/bioprocesses for utilization of by-products development of novel preservation alternatives extending the shelf life of fresh products alternative processes requiring less energy or water among other topics. | Handbook of Research on Food Science and Technology 3 Volume Set

GBP 347.00
1

Nanotechnology Horizons in Food Process Engineering 3-volume set

Nanotechnology Horizons in Food Process Engineering 3-volume set

Although nanotechnology has revolutionized fields such as medicine genetics biology bioengineering mechanics and chemistry its increasing application in the food industry is relatively recent in comparison. Nanotechnology is being used to discover new methods for creating new flavors extending food shelf life and improving food protection and nutritional value. Nanotechnology in the food industry is now being explored for intelligent nutrient delivery systems smart foods contaminant detection nanodevices and nanosensors advanced food processing antimicrobial chemicals encapsulation and green nanomaterials. This new three-volume set Nanotechnology Horizons in Food Process Engineering addresses a multitude of topical issues and new developments in the field. Volume 1 focuses food preservation food packaging and sustainable agriculture while Volume 2 looks at nanotechnology in food process engineering applications of biomaterials in food products and the use of modern nanotechnology for human health. The third volume explores the newest trends in nanotechnology for food applications and their application for improving food delivery systems. Together these three volumes provide a comprehensive and in-depth look at the emerging status of nanotechnology in the food processing industry explaining the benefits and drawbacks of various methodologies that will aid in the improvement and development of food product sourcing and food hygiene monitoring methods. Volume 1 discusses emerging nanotechnolgical applications in food processing packaging and preservation. It focuses on using nanoparticles for safe and nutritional food production protecting crops from pests increasing nutritional value and providing solutions for various environmental issues. This book especially deals with nanotechnology for controlling plant pathogens food packaging and preservation agricultural productivity wastewater treatment and bioenergy production. Volume 2 discusses nanotechnology use in non-thermal techniques such as high-pressure processing (HPP) pulsed electric fields (PEFs) pulsed light ultraviolet microwave ohmic heating electrospinning and nano- and microencapsulation. This volume looks at the role and application of minimal processing techniques such as ozone treatment vacuum drying osmotic dehydration dense phase carbon dioxide treatment and high-pressure assisted freezing. The successful applications of nanotechnologies on juices meat and fish fruits and vegetable slices food surface purees milk and milk products extraction drying enhancement and encapsulation of micro-macro nutrients are also considered. The volume also presents several computer-aided techniques that are emerging in the food processing sector such as robotics radio frequency identification (RFID) three-dimensional food printing artificial intelligence etc. Significant role of food properties in design of specific food and edible packaging films have been elucidated. Volume 3: Trends Nanomaterials and Food Delivery provides an overview of the current trends in nanotechnology for food applications and food delivery systems. Topics include a collection of chapters on diverse topics including the stability of nanoparticles in food nanobiosensing for the detection of food contaminants nanotechnology applications in agriculture the role of nanotechnology in nutrient delivery how nanotechnology is applied in dairy products biofunctional magnetic nanoparticles in food safety the development of nutraceuticals using nanotechnological tools and more. | Nanotechnology Horizons in Food Process Engineering 3-volume set

GBP 385.00
1

Sustainable Agriculture and Food Supply Scientific Economic and Policy Enhancements

Sustainable Agriculture and Food Supply Scientific Economic and Policy Enhancements

This title includes a number of Open Access chapters. As we realize the ways in which our food systems contribute and respond to climate change sustainable agriculture becomes increasingly crucial. It is a complicated multi-dimensional issue which should be considered from a variety of angles. This compendium includes the perspectives of science economics sociology and policy. The editor and contributors present an international and comprehensive perspective that examines the concept of sustainability as it applies to the food supply chain from farm to fork. | Sustainable Agriculture and Food Supply Scientific Economic and Policy Enhancements

GBP 82.99
1

Food Supplements and Dietary Fiber in Health and Disease

Food Supplements and Dietary Fiber in Health and Disease

Here is an in-depth and informative introduction to dietary fibers and food supplements elaborating on their uses and benefits in the prevention and treatment of such health issues and diseases as diabetes obesity coronary heart disease colorectal and other types of cancer and gut health. The book also discusses the formulation-based approaches for the delivery of food supplements and dietary fibers as well as the use of botanicals in dietary supplements and fibers. The chapter on regulatory guidance of food supplement and dietary fiber discusses the current statutes and regulations addressing dietary ingredients manufacturing standards safety labelling and claims. The book explains how dietary fibers and food supplements work to maintain gut health addressing such issues as constipation loose stools inflammatory bowel diseases hiatal hernias gastroesophageal reflux disease Barrett’s esophagus diverticular disease hemorrhoids peptic ulcers gastritis celiac disease gallstones and colon cancer. | Food Supplements and Dietary Fiber in Health and Disease

GBP 139.00
1

Bioprocessing Technology in Food and Health: Potential Applications and Emerging Scope

Bioprocessing Technology in Food and Health: Potential Applications and Emerging Scope

The functional foods market represents one of the fastest growing and most fascinating areas of investigation and innovation in the food sector. This new volume focuses on recent findings new research trends and emerging technologies in bioprocessing: making use of microorganisms in the production of food with health and nutritional benefits. The volume is divided into three main parts. Part I discusses functional food production and human health looking at some newly emerged bioprocessing technological advances in the functional foods (chocolates whey beverages) in conjunction their prospective health benefits. Part II on emerging applications of microorganism in safe food production covers recent breakthroughs in food safety in microbial bioprocessing. Chapters discuss spoilage issues harmful/pathogenic microorganisms genetically modified microorganisms stability and functionality and potential of food-grade microbes for biodegradation of toxic compounds such as mycotoxins pesticides and polycyclic hydrocarbons. Chapters in Part III on emerging scope and potential application in the dairy and food industry explore and investigate the current shortcomings and challenges of the microbially mediated processes at the industrial level. The editors have brought together a group of outstanding international contributors at the forefront of bioprocessing technology to produce a valuable resource for researchers faculty students food nutrition and health practitioners and all those working in the dairy food and nutraceutical industries especially in the development of functional foods. | Bioprocessing Technology in Food and Health: Potential Applications and Emerging Scope

GBP 82.99
1

Advanced Molecular Plant Breeding Meeting the Challenge of Food Security

Advanced Molecular Plant Breeding Meeting the Challenge of Food Security

This new volume Advanced Molecular Plant Breeding: Meeting the Challenge of Food Security aims to provide a better understanding of molecular plant breeding in order to boost the quality of agriculture produce to increase crop yields and to provide nutritious food for everyone by 2050 when the global population is expected to reach a new height of about 10 billion. The challenge to provide quality food for such an increased population will be exacerbated by the depletion of natural resources and by shrinking arable land areas. However scientists believe the challenge can be met by implementing new and improved techniques of quantitative trait inheritance in plant breeding. Integrating genomics and molecular biology into appropriate tools and methodologies can help to create genetically engineered plants such as by using biotic and abiotic stress tolerance molecular markers ‘-omics’ technology and genome editing. The milestone of whole genome sequencing from Arabidopsis to rice has opened the door to a new era of functional genomics which aims to determine the functions of all the genes identified in their genomes which will help in the improvement of crop species qualitatively and quantitatively in order to meet the ongoing challenges of doubling world food production by 2050. This important volume provides recent knowledge of advanced plant breeding tools researchers teachers graduate and post-graduate students in plant sciences and those in plant biotechnology applied botany agricultural sciences plant genetics and molecular biology. The contributors to this book were selected from a wide and diverse range of institutions. They provide an abundance of new research and knowledge on advanced plant breeding tools and techniques. | Advanced Molecular Plant Breeding Meeting the Challenge of Food Security

GBP 82.99
1

The Food and Beverage Hospitality Industry in India An Emergent Segment

The Food and Beverage Hospitality Industry in India An Emergent Segment

This book presents the story of growth and change of what is still a largely unorganized food and beverage service industry in India. With the authors’ vast experience in both industry and academia the volume provides a holistic perspective of the current status of the food and beverage industry in India and identifies the topical issues and the challenges. The authors offer an insightful discussion on where the industry is headed and how it can move from top-line driven growth to a bottom-line supported one. | The Food and Beverage Hospitality Industry in India An Emergent Segment

GBP 124.00
1

Advances in Food Process Engineering Novel Processing Preservation and Decontamination of Foods

Advances in Food Process Engineering Novel Processing Preservation and Decontamination of Foods

This new volume highlights a selection of novel applications for food processing food preservation and food decontamination methods. It discusses the principles benefits and techniques used and presents recent developments and applications of ultrasonication. It explores supercritical fluid extraction and supercritical fluid chromatography extrusion technology advanced drying and dehydration technologies and encapsulation methods as important tools in the processing of food. It addresses the basic membrane processing technologies along with their advantages and disadvantages. The volume presents the application and use of mathematical models for measuring and regulating fermentation procedures. It also provides an understanding of how the hydration kinetics of grains can help in optimization and scaling of processes on a large industrial scale. Topics on decontamination methods for foods are included such as an overview of concepts basic principles potential applications and prospects and limitations of cold plasma technology and irradiation in the food processing sector. | Advances in Food Process Engineering Novel Processing Preservation and Decontamination of Foods

GBP 131.00
1

Food Security and Child Malnutrition The Impact on Health Growth and Well-Being

Food Security and Child Malnutrition The Impact on Health Growth and Well-Being

Food security and child malnutrition are at the forefront of our attention both nationally and internationally. The chapters contained in this compendium include a range of methodologies—literature review cross-sectional study longitudinal study case-control and even a focus group!—all of which examine this urgent issue revealing new perspectives and facets of information. The international roster of contributors present a nuanced look at food security and child malnutrition with research into food security measures in many nations around the world. The book is broken into several parts coveringdefining food securityfood security nutrition and growth and developmentfood security and mental and physical healthfood security and child obesityconclusion with an information study from The Children's Healthwatch on household hardships public programs and their associations with the health and development of very young childrenThe range of topics and information presented here will be valuable for those involved with food security advocacy policymakers researchers social service professionals working children and families and others. | Food Security and Child Malnutrition The Impact on Health Growth and Well-Being

GBP 82.99
1

Best Management Practices for Drip Irrigated Crops

Best Management Practices for Drip Irrigated Crops

This book focuses on best management practices for drip irrigated crops. It cover irrigation methods scheduling of micro irrigation and mulching and crop performance. Micro irrigation techniques with diverse crops are discussed including sweet pepper chili tomatoes cauliflower wheat sweet peas sugarcane and potatoes. The performance of the various techniques has been tested and evaluated in the field. Written by experts on micro irrigation this valuable book is a must-have for micro irrigation professionals as well as advanced students.

GBP 82.99
1

Functional Foods The Connection Between Nutrition Health and Food Science

Functional Foods The Connection Between Nutrition Health and Food Science

This title includes a number of Open Access chapters. This new book presents a variety of important research on functional foods—foods that have another role related to disease prevention or health. The first section of the book includes chapters on the complicated relationships between nutrition physical and mental health and disease. Section two focuses on the connection between health science and food and presents a number of case studies on the possible uses of functional foods. The book discusses important methods for nutritional interventions in relation to diseases such as obesity and other prominent health concerns in modern society. Topics include: Nutrigenetics and metabolic diseases Nutrition intervention strategies to improve health Nutrition consumption timing around exercise sessions Nutritional therapies for mental disorders Health benefits of particular foods such as eggs milk cereal garlic cinnamon nuts blueberries etc. Mineral- and protein-enriched foods | Functional Foods The Connection Between Nutrition Health and Food Science

GBP 82.99
1

Coldwater Fisheries and Aquaculture Management Technology for Sustainable Food Production

Coldwater Fisheries and Aquaculture Management Technology for Sustainable Food Production

This book is a rich resource of important information on coldwater fish farming and coldwater fisheries management including new research and recent technological advances. It aims to provide an understanding of the underlying mechanisms of coldwater physiology of fishes which is essential for effective fishery management and for taking advantage of their vast potential application in aquaculture. Coldwater Fisheries and Aquaculture Management: Technology for Sustainable Food Production elaborates on key aspects associated with reproductive biology and endocrinology of coldwater fishes such as gonadal development and maturation vitellogenesis steroidogenesis whole genome information of fishes transcriptomics proteomics and more. It also looks at genetic modification of coldwater fishes phytobiotic-based feed to attain profitability in aquaculture and the nutritional requirements of coldwater fishes such as plant-based proteins in fish diets and feeding carbohydrates to fish. It also describes the beneficial dietary nutrition of fish consumption by humans. Several chapters address the various challenges to coldwater fish and fishery management such as fish bacterial diseases (along with their immune components and defense mechanisms) unpredictable nature of climate change on fish water pollution etc. The volume also offers strategies on the sustainable management of fish that include looking at pollution in freshwater ecosystems biotechnological interventions predicting threats to fish from climate change and other factors. This volume will be of value to those in fishery management and fish science as well as to marine researchers faculty and students and other involved with aquaculture science and management. | Coldwater Fisheries and Aquaculture Management Technology for Sustainable Food Production

GBP 154.00
1

Nanotechnology Applications in Agricultural and Bioprocess Engineering Farm to Table

Nanotechnology Applications in Agricultural and Bioprocess Engineering Farm to Table

This new volume looks at new research and advances in the use of nanotechnology applications in agricultural and bioprocess engineering. The first section deals with the impact of nanotechnology in agricultural engineering looking at the role of nanomaterials in plant growth and nutrition. It goes on to discuss specific methods and processes in the development of food products nutraceuticals and therapeutics. This includes nanotechnological methods for iron fortification of dairy food for processing and preservation of meat and meat products for selective targeting of cancer and more. The book then discusses the role of nanotechnology in bioprocessing such as for biofuel production for wastewater treatment and as enzymatic nanoparticles for fabrication processes. | Nanotechnology Applications in Agricultural and Bioprocess Engineering Farm to Table

GBP 124.00
1

Sustainable Horticulture 2 Volume Set

Sustainable Horticulture 2 Volume Set

This timely two-volume compendium Sustainable Horticulture addresses the most important topics facing horticulture around the world today. The volumes cover a wide range of topical issues and trends in sustainable horticulture today: Volume 1: Diversity Production and Crop Improvements and Volume 2: Food Health and Nutrition. Global food demand is expected to be double by 2050 while at the same time the production environment and natural resources are continually shrinking and deteriorating due to many complex factors. Horticulture a major sector of agriculture is vital to enhancing crop production and productivity in parity with agricultural crops to meet the emerging food demand. Implementing sustainable models of crop production is really an enormous endeavor. Promising technologies and management options are needed to increase productivity to meet the growing food demand despite deteriorating production environments. | Sustainable Horticulture 2 Volume Set

GBP 231.00
1

Fish Histology From Cells to Organs

Fish Histology From Cells to Organs

This new volume provides up-to-date information that emphasizes the relationships and concepts by which cell and tissue structures of fish are inextricably linked with their function. The book also describes the most recent development in the sciences of fish histology. Covers the normal histology of six fish species the book provides detailed information on the histology of all organs of teleosts and includes 130 original photomicrographs tables updated terminology and expanded information with over 100 in color. This new volume Fish Histology: From Cells to Organs provides up-to-date information that emphasizes the relationships and concepts by which cell and tissue structures of fish are inextricably linked with their function. The book also describes the most recent development in the sciences of fish histology. Histology is the discipline of biology that involves the microscopic examination of tissue sections in order to study their structure and correlate it with function. Histology can detect signs of disease not easily recognized on gross examination and can therefore be of interest in fish health supervision. With fish constituting nearly 60% of all vertebrate species and of major worldwide economic importance as a food source the information presented here will be valuable. The volume begins with concise introduction into the histological techniques for fish sampling followed by an accurate up-to-date description of fish tissues. A chapter is devoted to each organ and organ systems in fish body as well. In addition the book includes particular diagrams to illustrate the structure of organs and to enhance the usefulness of the text. This volume is designed for use by veterinary medical scientists researchers biologists ichthyologists fish farmers veterinarians working in fisheries and of course by comparative histologists who want to learn more about the fish world. As a further aid to learning and identification numerous photomicrographs and electron micrographs accompany the text with particular emphasis on diagrams and tables to summarize morphologic and functional features of cells tissues and organs. | Fish Histology From Cells to Organs

GBP 135.00
1

Engineering Interventions in Foods and Plants

Engineering Interventions in Foods and Plants

With contributions from a broad range of leading professors and scientists this volume focuses on new areas of processing technologies in foods and plants to help meet the increasing food demand of the rapidly growing populations of the world. The first section of the book is devoted to emerging entrepreneurship and employment opportunities for rural peoples in food and agricultural processing specifically beekeeping technology and honey processing; herbal formulations for treatment of dental diseases; and engineering interventions for the extraction of essential oils from plants. Part 2 contains three chapters that discuss technological interventions in foods and plants for human health benefits looking particularly at coffee tea and green leaf vegetable processing technology. The volume goes to look at several management strategies in agricultural engineering with a chapter on production technology of ethanol from various sources and its potential applications in various industries including chemical food pharmaceutical as well as biofuel. Food grain storage structures are addressed as well focusing on minimizing losses from microbial pests as well as insect pests during grain storage by utilizing different efficient storage structures The volume provides a valuable resource for students instructors and researchers of foods and plants processing technology. In addition food and plant science professionals who are seeking recent advanced and innovative knowledge in processing will find this book helpful. | Engineering Interventions in Foods and Plants

GBP 82.99
1

Reproductive Physiology in Plants

Reproductive Physiology in Plants

This title includes a number of Open Access chapters. In horticulture agriculture and food science plants’ reproductive physiology is an important topic relating to fruits and vegetables the main consumable parts of plants. All aspects of plant physiology including plants’ reproductive systems are important to the production of food fibers medicine cosmetics and even fuels. This volume presents many new studies on plants’ reproductive systems including new research on sperm cells in plant reproduction; the effect of herbivory on plant reproduction; disturbances to functional diversity; plant genes hormones DNA; and much more. | Reproductive Physiology in Plants

GBP 82.99
1

Fish Histology From Cells to Organs

Fish Histology From Cells to Organs

Fish Histology: From Cells to Organs 2nd Edition provides up-to-date information that emphasizes the relationships and concepts by which cell and tissue structures of fish are inextricably linked with their function. The book also describes the most recent development in the sciences of fish histology. The first edition of this book was well received and this updated and improved edition includes five brand new chapters on the skeleton of fishes gas bladder and gas gland endocrine system nervous system and sensory system. Various staining procedures were used in the second edition to enhance contrasts in samples. As a further aid to learning many new immunohistochemical and ultrastructural images illustrate the text along with a particular emphasis on tables that summarize the morphologic and functional features of cells tissues and organs. The text and images for this edition have been updated with the most current information available at the time of publication. The volume begins with a concise introduction into the histological techniques for fish sampling followed by an accurate up-to-date description of fish tissues. A chapter is devoted to each organ and organ systems in the fish body as well. In addition the book includes over 270 diagrams photos and illustrations to elucidate the structure of organs and to enhance the usefulness of the text. Key features: Provides valuable information on the histology of many species of teleosts Explores cells at electron microscopic levels Illustrates the characteristics of tissues and organs of fish with over 270 images most in color Highlights advances trends and applications in the modern histological techniques and tissue preparations Focuses on reproductive organs to provide new knowledge on reproductive biology Includes new five chapters on the Skeleton of Fish Gas Bladder and Gas Glands Endocrine System Nervous System and Sensory System for a more complete coverage of Fish Histology. The author has organized the book to present the information in a user-friendly way to facilitate learning and comprehension. The volume is designed for use by students as well as researchers biologists ichthyologists fish farmers veterinarians working in fisheries and of course by comparative histologists who want to learn more about the fish world. | Fish Histology From Cells to Organs

GBP 82.99
1