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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

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

Local Food Environments Food Access in America

Local Food Environments Food Access in America

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

GBP 52.99
1

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

Food in World History

Food in World History

Now in its third edition Food in World History explores culinary cultures and food politics throughout the world from ancient times to the present day with expanded discussions of industrialization indigeneity colonialism gender environment and food and power. It examines the long history of globalization of foods as well as the political social and environmental implications of our changing relationship with food showing how hunger and taste have been driving forces in human history. Including numerous case studies from diverse societies and periods such as Maya and Inca cuisines and peasant agriculture in the early modern era Food in World History explores such questions as: What social factors have historically influenced culinary globalization? How did early modern plantations establish patterns for modern industrial food production? How will the climate crisis affect food production and culinary cultures? Did Italian and Chinese migrant cooks sacrifice authenticity to gain social acceptance in the Americas? Have genetically modified foods fulfilled the promises made by proponents? With the inclusion of more global examples this comprehensive survey is an ideal resource for all students who study food history or food studies.

GBP 34.99
1

Phenolics in Food and Nutraceuticals

Phenolics in Food and Nutraceuticals

Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics their occurrence in food and nutraceuticals chemistry and applications and nutritional and health effects. In addition it describes antioxidant activity of phenolics in food and nutraceuticals as well as methods for analysis and quantification. Each chapter concludes with an extensive bibliography for further reading. Food scientists nutritionists chemists biochemists and health professionals will find this book valuable.

GBP 59.99
1

When Cats Reigned Like Kings On the Trail of the Sacred Cats

When Cats Reigned Like Kings On the Trail of the Sacred Cats

In her fascinating exploration of feline history Georgie Anne Geyer explores the connections between the royal and sacred felines of ancient civilizations and the beloved domestic cats of today. Chasing an irresistible mystery across the globe Geyer conducts exhaustive research into the little-known puzzle of how cats came to occupy their unique position in the lives of humans. Treated with the tenacity resourcefulness and narrative instinct of a seasoned foreign correspondent the investigation yields unexpected answers and poses tantalizing new questions. It was Geyer's curiosity about her own cats that inspired her to study the history of human-feline relations and especially the exalted status of cats among the ancients as royal or sacred beings. In Egypt Geyer learned of the cat-goddess Bastet and of the cat's role in the transmigration of souls. In Myanmar she saw Leonardo DiCaprio Ricky Martin and the other incongruously named cats of the Nga Phe Kyaung monastery trained by the monks to jump through hoops. She even met a family who dutifully guards the heritage of the Japanese Bobtail cultivating the line in of all places rural Virginia. Richly illustrated with photographs of Geyer's journeys and historical cat images When Cats Reigned Like Kings describes forty-one recognized modern cat breeds plus other popular cats. Every cat lover can thus trace his or her cat to these breeds and their many relatives. The result is a remarkable book bound to delight and amaze cat fanciers and adventure seekers. | When Cats Reigned Like Kings On the Trail of the Sacred Cats

GBP 130.00
1

Advances in Food Dehydration

Advances in Food Dehydration

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

GBP 59.99
1

Fundamentals and Operations in Food Process Engineering

Fundamentals and Operations in Food Process Engineering

Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter. The book is divided into four sections: fundamentals in food process engineering mechanical operations in food processing thermal operations in food processing and mass transfer operations in food processing. The book is designed for students pursuing courses on food science and food technology including a broader section of scientific personnel in the food processing and related industries.

GBP 115.00
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

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 Science and Technology

Antimicrobials in Food Science and Technology

The demands of producing high-quality pathogen-free food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms foodborne pathogens and toxins. The recent developments and innovations of new antimicrobials from natural sources for a wide range of applications require that knowledge of traditional sources for food antimicrobials is combined with the latest technologies in identification characterization and applications. This book explores novel natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials in food covering antimicrobials derived from microbial sources animal-derived products plants and value-added products. This book includes the development and use of natural antimicrobials for processed and fresh food products. New and emerging technologies concerning antimicrobials are also discussed. This bookconsiders recent developments and innovations in food technology in combating infectious diseases and explores advances in antimicrobial constituents and their applications in the fight against microbes. In addition it also provides a variety of photographs diagrams and tables to help illustrate the material. The novel strategies to combat antimicrobial resistance are also described emphasizing collaborative measures of control. Advanced topics in the volume include food processing food security preservation nutritional analysis quality control and maintenance as well as good manufacturing practices in the food industries. Students research scientists academicians and policy makers can benefit from Antimicrobials in Food Science and Technology as a resource that addresses microbial biotechnology food microbiology fermentation technology ethnopharmacology toxicology microbial/medicinal plant products and all disciplines related to antimicrobial research. Features of the book: Covers all food antimicrobials natural and synthetic with up-to-date research on each type Recent references on every conceivable food antimicrobial Describes recent laws and regulatory guidelines in the selection of appropriate additives for specific food products Includes innovations in natural antimicrobial value-added products Offers current and future applications of emergent antimicrobial technologies and the use of multifactorial food preservation with antimicrobials Details methods to improve antimicrobial properties to have a longer service life in combating infection

GBP 110.00
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

Food Futures in Education and Society

Food Futures in Education and Society

This book brings together a unique collection of chapters to facilitate a broad discussion on food education that will stimulate readers to think about key policies recent research curriculum positions and how to engage with key stakeholders about the future of food. Food education has gained much attention because the challenges that influence food availability and eating in schools also extend beyond the school gate. Accordingly this book establishes evidence-based arguments that recognise the many facets of food education and reveal how learning through a future's lens and joined-up thinking is critical for shaping intergenerational fairness concerning food futures in education and society. This book is distinctive through its multidisciplinary collection of chapters on food education with a particular focus on the Global North with case studies from England Australia the Republic of Ireland the United States of America Canada and Germany. With a focus on three key themes and a rigorous food futures framework the book is structured into three sections: (i) food education pedagogy and curriculum (ii) knowledge and skill diversity associated with food and health learning and (iii) food education inclusivity culture and agency. Overall this volume extends and challenges current research and theory in the area of food education and food pedagogy and offers insight and tangible benefits for the future development of food education policies and curricula. This book will be of great interest to students scholars policymakers and education leaders working on food education and pedagogy food policy health and diet and the sociology of food.

GBP 35.99
1

Hydrocolloids in Food Product Development

Hydrocolloids in Food Product Development

This book is an essential manual for professionals and students who wish to deepen their knowledge of food additives that modify the texture of food thickeners and gelling agents. When it comes to food technology hydrocolloids are generally introduced as additives. Other ingredients not considered additives are also hydrocolloids for example proteins and starches. This manual only focuses on those considered additives except modified starches. Newly translated from Spanish to English Hydrocolloids in Food Product Development is written by four experts in their field who are familiar with offering technical advice to companies related to the manufacturing of food. After an introductory chapter that reviews chemical characteristics the hydration and solubilization of hydrocolloids the preparation of hydrocolloids solutions and technological functions subsequent chapters present different hydrocolloids used in food technology and describe its technical features and its most common uses. Key Features: Describes technical and utilization characteristics of thickeners and gelling agents Details the origin physical-chemical characteristics form of use function synergies incompatibilities and examples of use Graphs tables photographs and diagrams provided in full color for easy reading comprehension This practical manual is designed so that food industry technicians and chefs may easily consult while doing their daily work or so that students of degrees related to food technology may use it as a reference book.

GBP 150.00
1

Practical Sanitation in the Food Industry

Practical Sanitation in the Food Industry

This book provides a clear practical approach to sanitation in the food industry. The content ranges from the principles of microbial growth through descriptions of cleaning chemicals to the management of Hazard Analysis Critical Control Point (HACCP) systems. It will be an invaluable basic text for all tertiary students who intend to work in the food industry as well as for the existing industry personnel. | Practical Sanitation in the Food Industry

GBP 175.00
1

East Asia and Food (In)Security

East Asia and Food (In)Security

This book presents a study of perceptions of food insecurity in East Asia and explores how individual countries are developing strategies to deal with the situation. It also looks at how the perception of food insecurity has increasingly influenced the nature of international interactions not just within East Asia but also in the region’s relations with major external actors. Many of the challenges facing East Asia are generic food security issues that face people and governments across the world – for example the implications of climate change and demographic changes on food supplies. This book places the East Asian context in the wider discussion of food (in)security in global politics. However it also identifies potential regional ‘differences’ – for example the significance of rice for the region and the unavoidable impact of China as a major regional player. What the Chinese state and Chinese companies decide to do in response to concerns about food insecurity have an impact not just on the rest of the region but on the rest of the world. Taking too much of a Sinocentric focus however ignores other actors in East Asia or merely relegates discussion to how they respond to Chinese policies or external strategies. This book considers the region as a whole both when it comes to thinking about food security challenges and responses within the region itself and also in the outward projection of regional food insecurity on the rest of the world. This book was published as a special issue of The Pacific Review. | East Asia and Food (In)Security

GBP 31.99
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

Food Policy in the United Kingdom An Introduction

Food Policy in the United Kingdom An Introduction

This book provides an introduction to food policy in the United Kingdom examining policy development implementation influences and current issues. The book begins by providing a wide-ranging introduction to food policy in the UK situating it within wider global debates and establishing key drivers such as issues related to global citizenship trade and finance. The use of food control as a policy lever is also discussed and contrasted with alternative approaches based on behaviour change. The book presents an overview of the history of UK food policy from which there is much to be learned before moving onto current challenges posed by political instability both at home and abroad global pandemics and cost of living crises. Foremost is the need to manage public health including both malnutrition and obesity while promoting sustainable and healthy diets as well as the broader issues around addressing food security and food poverty. The book also examines public sector food initiatives such as school food and early childhood provisions and food regulation. As a part of food regulation chapters examine food scares and food fraud from chalk in flour to horsegate. The role of media marketing and advertising is also considered within a policy perspective. Taking a wider lens the book also discusses the impact of global food trade and the financialisation of food on food policy in the UK and vice versa. The book is supported by instructor eResources on the Routledge website designed to support student learning as well as provide regular updates on UK food policy developments. The eResources include student activities group exercises and links to further reading and additional resources. This book serves as a key introduction to UK food and agricultural policy for students scholars policymakers and professionals as well as those interested in food systems public health and social policy more widely. | Food Policy in the United Kingdom An Introduction

GBP 34.99
1

Food Policy in the United States An Introduction

Food Policy in the United States An Introduction

This new edition offers a timely update to the leading textbook dedicated to all aspects of U. S. food policy. The update accounts for experience with policy changes in the 2014 Farm Bill and prospects for the next Farm Bill the publication of the 2015–2020 Dietary Guidelines for Americans the removal of Generally Recognized as Safe (GRAS) status for trans fats the collapse of the Trans Pacific Partnership (TPP) treaty stalled child nutrition reauthorization legislation reforms in food-labeling policy the consequences of the 2016 presidential election and many other developments. The second edition offers greater attention both to food justice issues and to economic methods including extensive economics appendices in a new online Companion Website. As with the first edition real-world controversies and debates motivate the book’s attention to economic principles policy analysis nutrition science and contemporary data sources. The book assumes that the reader's concern is not just the economic interests of farmers and food producers but also includes nutrition sustainable agriculture food justice the environment and food security. The goal is to make U. S. food policy more comprehensible to those inside and outside the agri-food sector whose interests and aspirations have been ignored. The chapters cover U. S. agriculture food production and the environment international agricultural trade food and beverage manufacturing food retail and restaurants food safety dietary guidance food labeling advertising and federal food assistance programs for the poor. The author is an agricultural economist with many years of experience in the nonprofit advocacy sector the U. S. Department of Agriculture and as a professor at Tufts University. The author's blog on U. S. food policy provides a forum for discussion and debate of the issues set out in the book. | Food Policy in the United States An Introduction

GBP 44.99
1

Essential Oils as Antimicrobial Agents in Food Preservation

Essential Oils as Antimicrobial Agents in Food Preservation

Perishable products such as fruits and vegetables account for the largest proportion of food loss due to their short shelf life especially in the absence of proper storage facilities which requires sustainable universal and convenient preservation technology. The existing methods to prolong the shelf life of food mainly include adding preservatives irradiation cold storage heat treatment and controlled atmosphere storage. But with disadvantages in irradiation cold storage heat treatment and controlled atmosphere storage chemical synthetic preservatives are still the main means to control food corruption. As the food industry responds to the increasing consumer demand for green safe and sustainable products it is reformulating new products to replace chemical synthetic food additives. Essential Oils as Antimicrobial Agents in Food Preservation provides a comprehensive introduction to the antimicrobial activity of plant essential oils and their application strategies in food preservation. It is aimed at food microbiology experts food preservation experts food safety experts food technicians and students. Features: Summarizes the application strategy and safety of essential oil in the field of food preservation Describes the synergistic antibacterial effect of essential oil and antimicrobial agents Explains the action mechanism of essential oil as antimicrobial agent against foodborne fungi foodborne bacteria viruses and insects Analyzes the antimicrobial activity of essential oil in gas phase The book discusses how as a natural antimicrobial and antioxidant essential oil has great potential to be used in the food industry to combat the growth of foodborne pathogens and spoilage microorganisms. But because the essential oil itself has obvious smell and is sensitive to light and heat it cannot be directly added to the food matrix and thus the application strategies presented in this book explain how to alleviate those issues.

GBP 150.00
1

Occupational Health and Safety in the Food and Beverage Industry

Occupational Health and Safety in the Food and Beverage Industry

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

GBP 110.00
1