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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

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

Textbook of Allergy for the Clinician

Textbook of Allergy for the Clinician

This is the second and updated version of the Textbook of Allergy for the Clinician. It is a unique book in the field of allergy. The uniqueness lies in the international character of the book with contributors representing both the East and West. This book represents the diversity of issues affecting patients in the specialty of allergy asthma & immunology. There is some discussion of the basic mechanisms involved and extensive elaboration for the clinicians. This book will appeal to medical students residents and fellows undergoing training as well as consultants in academic and clinical practice settings. The color plates especially in the section on Aerobiology will help in the interaction between the patient and consultant in identifying the plant or flora which is the causative factor. The differences and similarities between the Eastern and Western approaches in the practice of the specialty are being addressed for the first time in a book.

GBP 66.99
1

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
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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

Monographs in Contact Allergy Volume 1 Non-Fragrance Allergens in Cosmetics (Part 1 and Part 2)

Monographs in Contact Allergy Volume 1 Non-Fragrance Allergens in Cosmetics (Part 1 and Part 2)

Monographs in Contact Allergy Volume 1: Non-Fragrance Allergens in Cosmetics (Part 1 and Part 2) is the first 2-part volume in an exciting series on contact allergy. It presents over 500 natural or synthetic chemicals and compounds which have caused allergic contact dermatitis in cosmetic products. Included here are INCI names synonyms description/definition CAS and EU numbers chemical class function in cosmetics molecular formula structural formula and advice on patch tests. A full literature review is given of patch testing in patients case reports of cosmetic allergic contact dermatitis irritant contact dermatitis photosensitivity immediate contact reactions and systemic side effects. This text is suitable for anyone with an interest in contact allergy from university students to professionals and all readers will find this informative and detailed series an invaluable resource. Key Features: Monographs of all known non-fragrance chemicals and substances which have caused allergic contact dermatitis from their presence in cosmetic products Provides lists of all functional groups (such as antioxidants preservatives artificial nail building emollients hair dyeing hair colorants) in both the EU and US formats and all chemicals in these groups which have caused cosmetic allergy Presents an alphabetical list of all synonyms indicating their INCI names Reported cross-reactions pseudo-cross-reactions and co-reactions patch test sensitization and presence in cosmetic products (including data from FDA’s Voluntary Cosmetic Registration Program) and chemical analyses are discussed Covers an extensive amount of information to benefit dermatologists allergists and non-medical professionals involved with the research development and marketing of cosmetic products | Monographs in Contact Allergy Volume 1 Non-Fragrance Allergens in Cosmetics (Part 1 and Part 2)

GBP 66.99
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
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

Shelf Life and Food Safety

Shelf Life and Food Safety

The quality and safety of the food we eat deserves the utmost attention and is a priority for producers and consumers alike. Shelf life studies provide important information to manufacturers and consumers to ensure a high-quality food product. Various evaluation methods are used for shelf life determination and they are usually performed at the manufacturer level. Moreover various techniques are utilized throughout the food chain that enhance the shelf life of food products. This sensitive issue is reviewed in Shelf Life and Food Safety which brings together a group of subject experts to present up-to-date and objective discussions on a broad range of topics including food spoilage and safe preservation packaging and sensory aspects. The book presents both traditional and innovative technologies for enhancing food safety and increasing shelf life along with methods for the assessment and prediction of food safety and shelf life. Key Features Overviews the issues associated with shelf life enhancement and shelf life evaluation of various food products Addresses issues important to maintaining food safety Explains how shelf life depends on factors including ingredients for formulation processing techniques packaging and storage conditions Covers shelf life evaluation methods determinants for shelf life food quality assessment and basic and innovative technologies that will improve the shelf life of food products This book is the first of its kind focusing on issues related to evaluation techniques for shelf life determinants and techniques for shelf life enhancement. It is appropriate for students researchers scientists and professionals in food science and technology. It is also a helpful source of information for people involved in the food industry food processing sector product development marketing and other associated fields.

GBP 170.00
1

Pandemics and Innovative Food Systems

Pandemics and Innovative Food Systems

The debate on health nutrition and food security could not have arisen at a more opportune time. The recent pandemic has given rise to increased food and nutrition insecurity for individuals families and communities. The crisis threatened the food security and nutrition of millions of people many of whom were already suffering. We face possible disruptions to the functioning of food systems with severe consequences for health and nutrition. Pandemics create a greater burden for poorer countries and countries since they are already pressure of inadequate food supplies. With concerted action we can not only avoid some of the worst impacts but do so in a way that supports a transition to more sustainable food systems that are in better balance with nature and that support healthy diets – and thus better health prospects for all. This book aims to highlight the impact of pandemics in food systems and nutrition security. It draws on the experience from the past and present pandemics to better prepare the world for future crises. | Pandemics and Innovative Food Systems

GBP 135.00
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Foodborne Pathogens and Food Safety

Foodborne Pathogens and Food Safety

Foodborne pathogens continue to cause major public health problems worldwide and have escalated to unprecedented levels in recent years. In this book major foodborne diseases and the key food safety issues are discussed elaborately. In addition emerging and reemerging microbial agents and other food safety related topics are discussed. This book also addresses the challenges facing both developed and developing countries to ensure food safety in the development of new food products and processing technologies internationalization of food trade safety of foods derived from biotechnology microbiological risks and emergence of new and antibiotic-resistant pathogens particularly from emerging pathogens. This book was written so that readers can easily understand content aimed at enhancing continuing global efforts to deliver safe food and improve health and environmental conditions in developing countries. The book is useful in getting the latest information in food safety and foodborne pathogens. The comprehensive contents include coverage of: Foodborne microbial agents and their growth survival and death in food Emerging and reemerging foodborne pathogensEmergence of drug-resistant pathogensImpact of climate change on foodborne pathogensTechnology for rapid and accurate detection of foodborne pathogensRisk analysis assessment and pathogen management in foodStrategies to destroy or control foodborne pathogensBiosecurity issues and the implications of new regulatory guidelinesWorldwide food safety status | Foodborne Pathogens and Food Safety

GBP 44.99
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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

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

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

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

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
1

Fennema's Food Chemistry

Fennema's Food Chemistry

This latest edition of the most internationally respected reference in food chemistry for more than 30 years Fennema’s Food Chemistry 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and where appropriate have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition ten former chapters have been completely revised and updated two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3) which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7) which includes thermodynamic incompatibility/phase separation concepts. Retaining the straightforward organization and accessibility of the original this edition begins with an examination of major food components such as water carbohydrates lipids proteins and enzymes. The second section looks at minor food components including vitamins and minerals colorants flavors and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk the postmortem physiology of edible muscle and postharvest physiology of plant tissues. | Fennema's Food Chemistry

GBP 66.99
1

Mass Spectrometry in Food Analysis

Mass Spectrometry in Food Analysis

The quality and safety of food are crucial for human nutrition. However evaluating the chemical composition of food is challenging for the analyst and requires powerful methods. Chromatography and mass spectrometry (MS) is the gold standard for analyzing complex food samples including raw materials and intermediate and finished products. Mass Spectrometry in Food Analysis covers the MS-based analysis of different aspects of food quality which include nutritional value profile of macronutrients (proteins lipids and carbohydrates) micronutrients (vitamins) and nutraceutical active compounds. Additionally sensory quality flavor food pigments safety and detection of pesticides contact materials veterinary drugs and pharmaceuticals organic pollutants and pathogens are covered. Key Features: Contains the basics of mass spectrometry and experimental strategies Explores determination of macro- and micronutrients Analyzes sensory and nutraceutical food quality Discusses detection of contaminants and proof of authenticity Presents emerging methods for food analysis This book contains an introductory section that explains the basics of MS and the difference between targeted and untargeted strategies for beginners. Further it points out new analytical challenges such as monitoring contaminants of emerging concern and presents innovative techniques (e. g. ambient ionization MS and data mining). Also available in the Food Analysis & Properties Series: Nanoemulsions in Food Technology: Development Characterization and Applications edited by Javed Ahmad and Leo M. L. Nollet (ISBN: 978-0-367-61492-8) Sequencing Technologies in Microbial Food Safety and Quality edited by Devarajan Thangadurai Leo M. L. Nollet Saher Islam and Jeyabalan Sangeetha (ISBN: 978-0-367-35118-2) Chiral Organic Pollutants: Monitoring and Characterization in Food and the Environment edited by Edmond Sanganyado Basil K. Munjanja and Leo M. L. Nollet (ISBN: 978-0-367-42923-2) For a complete list of books in this series please visit our website at: www. crcpress. com/Food-Analysis-Properties/book-series/CRCFOODANPRO

GBP 175.00
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
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

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

Food Insecurity and Public Health

Food Insecurity and Public Health

Affecting more than 800 million people food insecurity is a global problem that runs deeper than hunger and undernutrition. In addition to the obvious impact on physical well-being food insecurity can result in risky coping strategies increased expenditures on medical costs or transportation and mental health issues. A review of the concepts and impacts of food insecurity through the lens of public health Food Insecurity and Public Health details the complex issue of food insecurity and explores its reach beyond economics and agronomics. The book guides you through the fundamentals beginning with theory and the challenges in measuring it and moving on to the impact of food insecurity on health. The book details the implications of food insecurity on public health practice including epidemiology and outcomes of diseases such as HIV TB and non-communicable diseases and the specific impact on women’s health. It closes with case studies from the Navajo Nation Kenya and Southern Africa offering the opportunity to learn from real-life successes and challenges. Each chapter also considers programs or interventions that have been used to attempt to address the issue including a discussion of the US federal food stamps program. In truth however there continues to be a dearth of data on the ways in which programs can effectively address the problem of food insecurity at the household community or district level in either the short or long term—beyond of course the elimination of poverty which is no doubt a root cause of the problem. The book gives you context for considering the links between food insecurity and health and a framework for seeking integrated solutions to both problems.

GBP 44.99
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Agricultural Biotechnology Food Security Hot Spots

Agricultural Biotechnology Food Security Hot Spots

This book presents strategies and techniques highlighting the sustainability and application of microbial and agricultural biotechnologies to ensure food production and security. This book includes different aspects of applications of Artificial Intelligence in agricultural systems genetic engineering human health and climate change recombinant DNA technology metabolic engineering and so forth. Post-harvest extension of food commodities environmental detoxification proteomics metabolomics genomics bioinformatics and metagenomic analysis are discussed as well. Features: Reviews technological advances in microbial biotechnology for sustainable agriculture using Artificial Intelligence and molecular biology approach Provides information on the fusion between microbial biotechnology and agriculture Specifies the influence of climate changes on livestock agriculture and environment Discusses sustainable agriculture for food security and poverty alleviation Explores current biotechnology advances in food and agriculture sectors for sustainable crop production This book is aimed at researchers and graduate students in agriculture food engineering metabolic engineering and bioengineering. | Agricultural Biotechnology Food Security Hot Spots

GBP 150.00
1

Food Spoilage Microorganisms Ecology and Control

Food Spoilage Microorganisms Ecology and Control

Food Spoilage Microorganisms: Ecology and Control focuses on the occurrence outbreak consequences control and evaluation of spoilage microorganisms in food providing the necessary basic knowledge of food spoilage ecology and control so as to ensure food safety especially in developing countries where food hygiene in storage requires special care. The first part of the book looks at spoilage microorganisms in plant origin foods such as cereals beans fruits and vegetables and the second part tackles the spoilage microorganisms in animal origin foods like meat poultry seafood powdered milk and egg products. In each chapter the taxonomy of spoilage microorganisms spoilage characteristics consequences and possible mechanisms and specific methods for detection and evaluation are discussed based on the basis surface introduction. The control prevention and management options for spoilage microorganisms are also presented. In addition opportunities and challenges are summarized and predicted in the last part of each chapter. | Food Spoilage Microorganisms Ecology and Control

GBP 170.00
1