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Fermented Food Products

Fermented Food Products

Fermented food play an important proactive role in the human diet. In many developing and under developed countries fermented food is a cheap source of nutrition. Currently more than 3500 different fermented foods are consumed by humans throughout the world; many are indigenous and produced in small quantities however the consumption of many fermented foods has gradually increased. Fermented Food Products presents in-depth insights into various microbes involved in the production of fermented foods throughout the world. It also focuses on recent developments in the fermented food microbiology field along with biochemical changes that are happening during the fermentation process. • Describes various fermented food products especially indigenous products• Presents health benefits of fermented food products• Explains mechans involved in the production of fermented foods• Discusses molecular tools and its applications and therapeutic uses of fermented foodsThe book provides a comprehensive account about diversified ethnic fermented food products. Readers will get updated information regarding various types of fermented food products and will learn the effect these fermented food products have on human health.

GBP 180.00
1

Handbook of Food Engineering

Handbook of Food Engineering

As the complexity of the food supply system increases the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering Third Edition continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids heating and cooling of foods and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing concentration dehydration thermal processing and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes membrane processes extrusion processes and cleaning operations.

GBP 240.00
1

Handbook of Food Preservation

Handbook of Food Preservation

The processing of food is no longer simple or straightforward but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life minimize risk protect the environment and improve functional sensory and nutritional properties. Since 1999 when the first edition of this book was published it has facilitated readers’ understanding of the methods technology and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation basic terminologies and sequential steps of treatments including types of equipment required. In addition chapters present how preservation method affects the products reaction kinetics and selected prediction models related to food stability what conditions need be applied for best quality and safety and applications of these preservation methods in different food products. This book emphasizes practical cost-effective and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes such as fermentation antimicrobials antioxidants pH-lowering and nitrite Explains comprehensive preservation by controlling of water structure and atmosphere such as water activity glass transition state diagram drying smoking edible coating encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy such as microwave ultrasound ohmic heating light irradiation pulsed electric field high pressure and magnetic field Revised updated and expanded with 18 new chapters the Handbook of Food Preservation Third Edition remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists technologists and engineers.

GBP 205.00
1

Food Process Engineering Safety Assurance and Complements

Food Process Engineering Safety Assurance and Complements

Food Process Engineering: Safety Assurance and Complements pursues a logical sequence of coverage of industrial processing of food and raw material where safety and complementary issues are germane. Measures to guarantee food safety are addressed at start and the most relevant intrinsic and extrinsic factors are reviewed followed by description of unit operations that control microbial activity via the supply of heat supply or the removal of heat. Operations prior and posterior are presented as is the case of handling cleaning disinfection and rinsing and effluent treatment and packaging complemented by a brief introduction to industrial utilities normally present in a food plant. Key Features: Overviews the technological issues encompassing properties of food products Provides comprehensive mathematical simulation of food processes Analyzes the engineering of foods at large and safety and complementary operations in particular with systematic derivation of all relevant formulae Discusses equipment features required by the underlying processes | Food Process Engineering Safety Assurance and Complements

GBP 200.00
1

Bacterial Starter Cultures for Food

Bacterial Starter Cultures for Food

This book brings together information concerning starter culture bacteria in the manufacture of many milk meat vegetable and bakery products. The characteristics and functions of these bacteria in the production of cultured foods as well as factors which affect their performance are discussed in detail. Topics include the role of plasmids in starter culture bacteria the function of these bacteria as food preservatives nutritional and health benefits and future applications. Authors provide historical background as an introduction to each chapter. This will be a valuable reference book for food industry technologists and academicians. | Bacterial Starter Cultures for Food

GBP 180.00
1

Introducing Food Science

Introducing Food Science

Written as an introductory food science textbook that excites students and fosters learning the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back Remember This! and Looking Ahead it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked while adding updated information as well as new tables figures exercises and problems. See What's New in the Second Edition: New chapter Sustainability and Distribution Approximately 60 new tables and figures New section at the end of each chapter with problems / exercises to test comprehension Now includes a glossary The book consists of four sections with each one building on the previous section to provide a logical structure and cohesiveness. It contains a series of problems at the end of each chapter to help students test their ability to comprehend the material and to provide instructors a reservoir for assignments class discussions and test questions. At least one problem at the end of each chapter involves a calculation so that students can strengthen their quantitative skills. The text introduces the basics of food science and then building on this foundation explores it sub-disciplines. The well-rounded presentation conveys both commercial and scientific perspectives providing a true flavor of food science and preparing students for future studies in this field.

GBP 180.00
1

Handbook on Spray Drying Applications for Food Industries

Handbook on Spray Drying Applications for Food Industries

Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid continuous cost-effective reproducible and scalable process for producing dry powders from a fluid material by atomization through an atomizer into a hot drying gas medium usually air. The Handbook on Spray Drying Applications for Food Industries deals with recent techniques adopted in spray drying systems for drying a vast array of food products novel and emerging tools used for spray drying of antioxidant rich products optimized conditions used for extraction and production of herbal powders by using spray drying techniques and problems encountered during spray drying of acid and sugar rich foods and also various herbal powders. The book discusses the encapsulation of flavors by using the spray drying process providing a comparison with other encapsulation techniques. It reviews the retention of bioactive compounds and the effect of different parameters on bioactive compounds during spray drying of juice. Moreover the book explains the effect of novel approaches of spray drying on nutrients. The book addresses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying processing. It also identifies packaging material needed for enhanced product stability. The safety and quality aspects of manufacturing spray dried food products are discussed. Key Features: Describes the design of high performance spray drying systems Highlights the strategy adopted for maximizing the yield potential of various spray dried food products Discusses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying process Contains charts procedure flow sheets tables figures photos and a list of spray drying equipment suppliers This book will benefit entrepreneurs food scientists academicians and students by providing in-depth knowledge about spray drying of foods for quality retention and also for efficient consumer acceptability of finished products.

GBP 230.00
1

Handbook of Membrane Separations Chemical Pharmaceutical Food and Biotechnological Applications

Handbook of Membrane Separations Chemical Pharmaceutical Food and Biotechnological Applications

The third edition of the Handbook of Membrane Separations: Chemical Pharmaceutical Food and Biotechnological Applications provides a comprehensive discussion of membrane applications. Fully updated to include the latest advancements in membrane science and technology it is a one-of-its-kind overview of the existing literature. This fully illustrated handbook is written by experts and professionals in membrane applications from around the world. Key Features: Includes entirely new chapters on organic solvent-resistant nanofiltration membrane condensers membrane-reactors in hydrogen production membrane materials for haemodialysis and integrated membrane distillation Covers the full spectrum of membrane technology and its advancements Explores membrane applications in a range of fields from biotechnological and food processing to industrial waste management and environmental engineering This book will appeal to both newcomers to membrane science as well as engineers and scientists looking to expand their knowledge on upcoming advancements in the field. | Handbook of Membrane Separations Chemical Pharmaceutical Food and Biotechnological Applications

GBP 240.00
1

FDA and USDA Nutrition Labeling Guide Decision Diagrams Check

FDA and USDA Nutrition Labeling Guide Decision Diagrams Check

A workbook for day-to-day decisions Nutrition labels on various food products must comply with numerous ever-changing requirements. Items such as meat and poultry products food packages and dietary supplements are subject to stringent federal regulations-and the costs of compliance are often significant. The Nutritional Labeling and Education Act of 1990 (NLEA) imposed new mandates for labeling of many packaged food products; still others became subject to a voluntary nutrition labeling program. Following that lead USDA has imposed parallel labeling requirements. FDA and USDA Nutrition Labeling Guide: Decision Diagrams Checklists and Regulations provides hands-on information and guidelines for understanding the latest federal nutrition labeling requirements. This plain English analysis of FDA and FSIS labeling rules contains diagrams and tables and cites specific regulations. Decision diagrams walk the reader through volumes of information and make sense out of complicated regulatory processes. Checklists for managing information for developing specific labels help the reader track regulatory changes and document regulation applicability to company products. The RegFinder index references not only the text but also provides hundreds of regulatory citations referenced by topic. FDA and USDA Nutrition Labeling Guide: Decision Diagrams Checklists and Regulations will be of interest to food industry personnel responsible for compliance with federal nutritional labeling regulations food product developers and food technologists. Faculty teaching food laws and regulations and food product development will also find this book of interest. | FDA and USDA Nutrition Labeling Guide Decision Diagrams Check

GBP 210.00
1

Handbook of Molecular Gastronomy Scientific Foundations Educational Practices and Culinary Applications

Handbook of Molecular Gastronomy Scientific Foundations Educational Practices and Culinary Applications

Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry biology and physics of food preparation along with the physiology of food consumption. As such it represents the first attempt at a comprehensive reference in molecular gastronomy along with a practical guide through selected examples to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience either addressing food science in general in a light way and/or dealing with modern cooking techniques and recipes no book exists so far that encompasses the whole molecular gastronomy field providing a strong interdisciplinary background in the physics biology and chemistry of food and food preparation along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics chemistry and biology) and technology as well as all the key cooking issues (ingredients tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia with entries in alphabetical order gathering the contributions of more than 100 authors all leading scientists in food sciences providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels from elementary introduction to deep scientific formalism in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs as well as food and culinary science students and all lay people interested in gastronomy. | Handbook of Molecular Gastronomy Scientific Foundations Educational Practices and Culinary Applications

GBP 205.00
1

Handbook of Egg Science and Technology

Handbook of Egg Science and Technology

Eggs are one of the most popular foods worldwide due to their great taste and versatility economical value and high nutritional content. The egg plays an important role in the human diet both for the nutritional value of its many components (e. g. proteins vitamins minerals choline specific long chain fatty acids) as well for its wide range of functional characteristics including foaming gelling and emulsifying properties. The egg sector is a vibrant field with many new developments in terms of production processing and commercialization as well as research. Since the beginning of the 21st century the global production of eggs has grown by 69. 5% farm production systems have evolved to improve the welfare of laying hens many eggshell and egg products have been developed to address the changing demands of consumers and our knowledge of the composition of the egg has been boosted by the latest gene-based technologies. Information on the science and technology of egg and egg processing is essential to governments academia and industry. The Handbook of Egg Science and Technology aims to be the first book providing a complete source of information about egg science and technology covering topics such as world egg production marketing of eggs chemistry of egg components functional properties of egg components egg processing egg product development eggshell quality grading egg microbiology egg pasteurization egg nutrition and bioactive components egg biotechnology and sustainability of egg production. Features Includes the most current and comprehensive scientific and technical information about egg science and technology Presents an ideal guide for professionals in related food industries egg business consultants regulatory agencies and research groups Answers the need for a comprehensive textbook for upper-level undergraduate and graduate courses in food science animal science and poultry departments A global panel of experts in the field of egg science was gathered with the aim to provide the most updated information and development on many topics likely to interest readers ranging from academia and food science students to managers working in the food production and egg processing sectors. This handbook is an excellent resource for the food and poultry industry R&D sectors as well as experts in the field of food and nutrition.

GBP 210.00
1

Analytical Method Development and Validation

Analytical Method Development and Validation

Describes analytical methods development optimization and validation and provides examples of successful methods development and validation in high-performance liquid chromatography (HPLC) areas. The text presents an overview of Food and Drug Administration (FDA)/International Conference on Harmonization (ICH) regulatory guidelines compliance with validation requirements for regulatory agencies and methods validation criteria stipulated by the US Pharmacopia FDA and ICH. | Analytical Method Development and Validation

GBP 180.00
1

Bioactive Peptides Production Bioavailability Health Potential and Regulatory Issues

Bioactive Peptides Production Bioavailability Health Potential and Regulatory Issues

Bioactive peptides have been receiving attention recently due to their applications as health-promoting agents. Derived from food proteins and other natural sources they exhibit various beneficial effects such as preventing diseases or modulating physiological systems once absorbed. As the market for nutraceuticals and functional foods continues to expand consumer interest has also grown and there are many common foods that have shown an abundance of bioactive peptides including dairy products cereal legumes meat and numerous other sources. In this newest addition to the series Nutraceuticals: Basic Research and Clinical Applications Bioactive Peptides: Production Bioavailability Health Potential and Regulatory Issues provides a comprehensive review of the current state of knowledge in the field of food protein hydrolysates and bioactive peptides their food sources bioavailability production applications functionalities health potentials and regulatory issues governing their use. Features Discusses different methodologies employed for scaling up bioactive peptides commercially Provides information on optimizing the production process Explains various bioactive properties exerted by different types of bioactive peptides Explores the application of metabolomics to the study of bioactive peptides With over 20 chapters written by established subject matter experts in their field this book provides timely information and discusses the latest developments of bioactive peptides. It will be useful for researchers academics and industry experts and can serve as an excellent resource for anyone interested in enhancing their knowledge in the field of bioactive peptides. | Bioactive Peptides Production Bioavailability Health Potential and Regulatory Issues

GBP 190.00
1

Synthetics Mineral Oils and Bio-Based Lubricants Chemistry and Technology

Synthetics Mineral Oils and Bio-Based Lubricants Chemistry and Technology

Highlighting the major economic and industrial changes in the lubrication industry since the first edition Synthetics Mineral Oils and Bio-Based Lubricants: Chemistry and Technology Third Edition highlights the major economic and industrial changes in the lubrication industry and outlines the state of the art in each major lubricant application area. Chapters cover the use of lubricant fluids growth or decline of market areas and applications potential new applications production capacities and regulatory issues including biodegradability toxicity and food production equipment lubrication. The highly-anticipated third edition features new and updated chapters including those on automatic and continuously variable transmission fluids fluids for food-grade applications oil-soluble polyalkylene glycols functional bio-based lubricant base stocks farnesene-derived polyolefins estolides bio-based lubricants from soybean oil and trends in construction equipment lubrication. Features include: Contains an index of terms acronyms and analytical testing methods. Presents the latest conventions for describing upgraded mineral oil base fluids. Considers all the major lubrication areas: engine oils industrial lubricants food-grade applications greases and space-age applications Includes individual chapters on lubricant applications—such as environmentally friendly disk drive and magnetizable fluids—for major market areas around the globe. In a single unique volume Synthetics Mineral Oils and Bio-Based Lubricants: Chemistry and Technology Third Edition offers property and performance information of fluids theoretical and practical background to their current applications and strong indicators for global market trends that will influence the industry for years to come. | Synthetics Mineral Oils and Bio-Based Lubricants Chemistry and Technology

GBP 300.00
1

Handbook of Aseptic Processing and Packaging

Handbook of Aseptic Processing and Packaging

Nine years have passed since the second edition of the Handbook of Aseptic Processing and Packaging was published. Significant changes have taken place in several aseptic processing and packaging areas. These include aseptic filling of plant-based beverages for non-refrigerated shelf-stable formats for longer shelf life and sustainable packaging along with cost of environmental benefits to leverage savings on energy and carbon footprint. In addition insight into safe processing of particulates using two- and three-dimensional thermal processing followed by prompt cooling is provided. In the third edition the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information 12 new chapters have been added in this latest release with content on Design of the aseptic processing system and thermal processing Thermal process equipment and technology for heating and cooling Flow and residence time distribution (RTD) for homogeneous and heterogeneous fluids Thermal process and optimization of aseptic processing containing solid particulates Aseptic filling and packaging equipment for retail products and food service Design of facility infrastructure and utilities Cleaning and sanitization for aseptic processing and packaging operations Microbiology of aseptically processed and packaged products Risk-based analyses and methodologies Establishment of validated state for aseptic processing and packaging systems Quality and food safety management systems for aseptic and extended shelf life (ESL) manufacturing Computational and numerical models and simulations for aseptic processing Also there are seven new appendices on original patents examples of typical thermal process calculations and particulate studies—single particle and multiple-type particles and Food and Drug Administration (FDA) filing The three editors and 22 contributors to this volume have more than 250 years of combined experience encompassing manufacturing innovation in processing and packaging R&D quality assurance and compliance. Their insight provides a comprehensive update on this rapidly developing leading-edge technology for the food processing industry. The future of aseptic processing and packaging of foods and beverages will be driven by customer-facing convenience and taste use of current and new premium clean label natural ingredients use of multifactorial preservation or hurdle technology for maximizing product quality and sustainable packaging with claims and messaging.

GBP 205.00
1

Enzymatic Technologies for Marine Polysaccharides

Enzymatic Technologies for Marine Polysaccharides

The bioactivity potential of marine polysaccharides has long been considered an underexploited aspect. These molecules found in seaweed microalgae bacteria and animal fish (shellfish mollusks etc. ) and the derived oligosaccharides need to be explored thoroughly with an interdisciplinary approach. They are an extraordinary source of chemical diversity and the literature highlights many applicative fields including the food industry cosmetics biomedicine agriculture environmental protection wastewater management etc. More recently a new challenge has emerged: the exploitation of marine biomass as the source of sustainable energy to participate in the future replacement of fossil resources. Enzymatic Technologies for Marine Polysaccharides provides insight into the recent research developments of marine polysaccharides and their current and potential applications. The first section of the book explores the diversity of marine polysaccharides from various angles including a description of the chemical complexity and current applications and new perspectives in food pharmaceutical cosmetics and biomaterials offered by recent research. Efficient valorization of the marine polysaccharide biomass requires a rigorous analysis of the polysaccharides structure and their biological properties. The second section of the book concerns the development of extraction techniques and the improvement of the methods aimed at the characterization of their structure and function. Finally the third and last section of the book articulates the enzymatic technologies from the discovery of novel enzymes to their production pipelines related to the fields of biorefinery food pharmaceutics and other fine chemicals. Presents the latest research in marine oligosaccharides and polysaccharides Written by world-class researchers in marine enzyme technology Discusses the latest developments in extraction methods Presents a detailed overview of enzymatic routes for modification production and synthesis of marine oligosaccharides Contains extensive references at the end of each chapter to enhance further study

GBP 200.00
1

Handbook of Dairy Foods Analysis

Handbook of Dairy Foods Analysis

Dairy foods account for a large portion of the Western diet but due to the potential diversity of their sources this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research Handbook of Dairy Foods Analysis Second Edition compiles the top dairy analysis techniques and methodologies from around the world into one well-organized volume. Exceptionally comprehensive in both its detailing of methods and the range of dairy products covered this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides prebiotics and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. This second edition includes four brand-new chapters covering the analytical techniques and methodologies for determining bioactive peptides preservatives activity of endogenous enzymes and sensory perception of dairy foods and all other chapters have been adapted to recent research. All other chapters have been thoroughly updated. Key Features: Explains analytical tools available for the analysis of the chemistry and biochemistry of dairy foods Covers a variety of dairy foods including milk cheese butter yogurt and ice cream Analysis of nutritional quality includes prebiotics probiotics essential amino acids bioactive peptides and healthy vegetable-origin compounds Includes a series of chapters on analyzing sensory qualities including color texture and flavor. Covering the gamut of dairy analysis techniques the book discusses current methods for the analysis of chemical and nutritional compounds and the detection of microorganisms allergens contaminants and/or other adulterations including those of environmental origin or introduced during processing. Other methodologies used to evaluate color texture and flavor are also discussed. Written by an international panel of distinguished contributors under the editorial guidance of renowned authorities Fidel Toldrá and Leo M. L. Nollet this handbook is one of the few references that is completely devoted to dairy food analysis – an extremely valuable reference for those in the dairy research processing and manufacturing industries.

GBP 205.00
1

Lactic Acid Bacteria Microbiological and Functional Aspects

Lactic Acid Bacteria Microbiological and Functional Aspects

Through four editions Lactic Acid Bacteria: Microbiological and Functional Aspects has provided readers with information on the how’s and why’s lactic acid-producing fermentation improves the storability palatability and nutritive value of perishable foods. Thoroughly updated and fully revised with 12 new chapters the Fifth Edition covers regulatory aspects globally new findings on health effects properties and stability of LAB as well as production of target specific LAB. The new edition also addresses the technological use of LAB in various fermentations of food feed and beverage and their safety considerations. It features the detailed description of the main genera of LAB as well as such novel bacteria as fructophilic LAB and novel probiotics and discusses such new targets as cognitive function metabolic health respiratory health and probiotics. Key Features: In 12 new chapters findings are presented on health effects properties and stability of LAB as well as production of target specific LAB Covers such novel bacteria as fructophilic LAB and novel probiotics Presents new discoveries related to the mechanisms of lactic acid bacterial metabolism and function Covers the benefits of LAB both in fermentation of dairy cereal meat vegetable and silage and their health benefits on humans and animals Discusses the less-known role of LAB as food spoilers Covers the global regulatory framework related to safety and efficacy | Lactic Acid Bacteria Microbiological and Functional Aspects

GBP 250.00
1

CRC Handbook of Thermal Engineering

CRC Handbook of Thermal Engineering

The CRC Handbook of Thermal Engineering Second Edition is a fully updated version of this respected reference work with chapters written by leading experts. Its first part covers basic concepts equations and principles of thermodynamics heat transfer and fluid dynamics. Following that is detailed coverage of major application areas such as bioengineering energy-efficient building systems traditional and renewable energy sources food processing and aerospace heat transfer topics. The latest numerical and computational tools microscale and nanoscale engineering and new complex-structured materials are also presented. Designed for easy reference this new edition is a must-have volume for engineers and researchers around the globe.

GBP 325.00
1

Artemia Biology

Artemia Biology

Artemia is widely used in both life-sciences research and aquaculture. Although there are over 4000 references regarding Artemia the literature is widely scattered. Artemia Biology provides a comprehensive state-of-the-art review of this literature containing a considerable amount of previously unpublished data. Although all aspects of Artemia biology are covered the book emphasizes whole-organism approaches. Topics covered include molecular genetics ontogeny clonal diversity mitochondrial DNA-based phylogeny and comparisons of Artemia and Parartemia (including a taxonomic key to Parartemia species). The book also contains the latest information on Artemia culturing in fertilized ponds and culture tanks as well as the use of the organism as a food source. Researchers investigating basic biological questions involving molecular genetics biochemistry enzymatic and developmental activities physiology ecological genetics and adaptation ecology and aquaculture production will find this book indispensable.

GBP 205.00
1

Handbook of Foodborne Diseases

Handbook of Foodborne Diseases

Clearly linked to consumption of foods beverages and drinking water that contain pathogenic microbes toxins or other toxic agents foodborne diseases have undergone a remarkable change of fortune in recent decades from once rare and insignificant malaises to headline-grabbing and deadly outbreaks. Unquestionably several factors have combined to make this happen. These include a prevailing demand for the convenience of ready-to-eat or heat-and-eat manufactured food products that allow ready entry and survival of some robust temperature-insensitive microorganisms; a drastic reduction in the costs of air sea and road transportation that has taken some pathogenic microorganisms to where they were absent previously; an expanding world population that has stretched the boundary of human activity; and an ageing population whose weakened immune functions provide a fertile ground for opportunistic pathogens to invade and thrive. Given the diversity of causative agents (ranging from viruses bacteria yeasts filamentous fungi protozoa helminthes toxins to toxic agents) and the ingenuity of pathogenic microbes to evolve through genetic reassortment horizontal gene transfer and/or random genetic mutation it has become an enormous challenge to understand how foodborne agents are able to evade host immune defenses and induce diseases and also to develop and apply innovative approaches for improved diagnosis treatment and prevention of foodborne diseases. Handbook of Foodborne Diseases summarizes the latest findings on more than 100 foodborne diseases and their causative agents. With contributions from international experts on foodborne pathogens toxins and toxic agents research this volume provides state-of-the-art overviews on foodborne diseases in relation to their etiology biology epidemiology clinical presentation pathogenesis diagnosis treatment and prevention. Apart from offering a comprehensive textbook for undergraduate and postgraduate students in food medical and veterinary microbiology this volume constitutes a valuable reference on foodborne diseases for medical professionals and health authorities and forms an informative educational resource for the general public.

GBP 250.00
1

Citrus Production Technological Advancements and Adaptation to Changing Climate

Citrus Production Technological Advancements and Adaptation to Changing Climate

The citrus industry is one of the world's most important fruit production industries but global climate change pests diseases and improper handling are affecting plant yields. Citrus Production: Technological Advancements and Adaptation to Changing Climate presents information on advancements in the citrus industry examining various aspects of citrus from its production to harvest. It looks at the challenges and approaches in stress tolerance improvements increasing citrus crop productivity and reducing postharvest losses. The book details taxonomy genetic diversity and metabolic and molecular responses in citrus crops as well as abiotic and biotic stresses affecting citrus production. Featuring numerous full-color illustrations throughout this book poses new harvesting techniques along with postharvest physiology of citrus fruits devising strategies to prevent crop losses. Citrus Production: Technological Advancements and Adaptation to Changing Climate is an essential resource for researchers academicians and scientists looking to expand their knowledge of citrus particularly horticulturists food scientists and botanists. | Citrus Production Technological Advancements and Adaptation to Changing Climate

GBP 190.00
1

Snack Foods Processing Innovation and Nutritional Aspects

Snack Foods Processing Innovation and Nutritional Aspects

The diverse segments of the snack industries that generate close to $520 billion of annual sales are adapting to new consumer´s expectations especially in terms of convinience flavor shelf life and nutritional and health claims. Snack Foods: Processing Innovation and Nutritional Aspects was conceptualized to thoroughly cover practical and scientific aspects related to the chemistry technology processing functionality quality control analysis and nutrition and health implications of the wide array of snacks derived from grains fruits/vegetables milk and meat/poultry/seafood. This book focuses on novel topics influencing food product development like innovation new emerging technologies and the manufacturing of nutritious and health-promoting snacks with a high processing efficiency. The up-to-date chapters provide technical reviews emphasising flavored salty snacks commonly used as finger foods including popcorn wheat-based products (crispbreads pretzels crackers) lime-cooked maize snacks (tortilla chips and corn chips) extruded items (expanded and half products or pellets) potato chips peanuts almonds tree nuts and products derived from fruits/vegetables milk animal and marine sources. Key Features: Describes traditional and novel processes and unit operatios used for the industrial production of plant and animal-based snacks. Depicts major processes employed for the industrial production of raw materials oils flavorings and packaging materials used in snack food operations. Contains relevant and updated information about quality control and nutritional attributes and health implications of snack foods. Includes simple to understand flowcharts relevant information in tables and recent innovations and trends. Divided into four sections Snack Foods aims to understand the role of the major unit operations used to process snacks like thermal processes including deep-fat frying seasoning packaging and the emerging 3-D printing technology. Moreover the book covers the processing and characteristics of the most relevant raw materials used in snack operations like cereal-based refined grits starches and flours followed by chapters for oils seasoning formulations and packaging materials. The third and most extensive part of the book is comprised of several chapters which describe the manufacturing and quality control of snacks mentioned above. The fourth section is comprised of two chapters related to the nutritional and nutraceutical and health-promoting properties of all classes of snacks discussed herein. | Snack Foods Processing Innovation and Nutritional Aspects

GBP 190.00
1

Plant Cell Walls Research Milestones and Conceptual Insights

Plant Cell Walls Research Milestones and Conceptual Insights

Plant cell walls have been relevant for human survival throughout evolution from cell walls recognised as an essential ingredient in human and livestock nutrition to their use in energy generation construction tool making paper and clothing. This plant-generated material is at the centre of a myriad of human activities and it represents the world's most abundant natural resource for fuel fibre food and fodder. Plant Cell Walls: Research Milestones and Conceptual Insights provides an overview of the key discoveries of hundreds of years of plant cell wall research. With chapter contributions from prominent scientists in the cell wall field this book provides a comprehensive treatment of plant cell wall research accompanied by a historical overview to illustrate how concepts have evolved and how progress has been enabled by emerging technological advances. Plant Cell Walls: Research Milestones and Conceptual Insights elaborates on the translation of research to application in biotechnology and agriculture and highlights its relevance for climate change mitigation and adaptation. It will be a key resource for plant cell biologists biochemists and geneticists. | Plant Cell Walls Research Milestones and Conceptual Insights

GBP 190.00
1

Environmental Management Handbook Second Edition – Six Volume Set

Environmental Management Handbook Second Edition – Six Volume Set

Bringing together a wealth of knowledge the Handbook of Environmental Management Second Edition gives a comprehensive overview of environmental problems their sources their assessment and their solutions. Through in-depth entries and a topical table of contents readers will quickly find answers to questions about pollution and management issues. This six-volume set is a reimagining of the award-winning Encyclopedia of Environmental Management published in 2013 and features insights from more than 500 contributors all experts in their fields. The experience evidence methods and models used in studying environmental management is presented here in six stand-alone volumes arranged along the major environmental systems. Features of the new edition: The first handbook that demonstrates the key processes and provisions for enhancing environmental management. Addresses new and cutting -edge topics on ecosystem services resilience sustainability food-energy-water nexus socio-ecological systems and more. Provides an excellent basic knowledge on environmental systems explains how these systems function and offers strategies on how to best manage them. Includes the most important problems and solutions facing environmental management today. | Environmental Management Handbook Second Edition – Six Volume Set

GBP 240.00
1