The trace determination of pesticides continues to be a topic for analytical chemists working in research centres, government and universities. With four chapters devoted to chromatography-mass spectrometry methods, readers are able to understand the analytical basis, technical characteristics and possibilities to evaluate pesticides in food by gas chromatography (GC) and liquid chromatography (LC) mass spectrometry. The book also provides a well-defined and critical compilation of the sample treatment and clean-up procedures, as well as injection techniques applied in GC and LC food analysis. Finally the book deals with aspects related to analytical quality control requirements for pesticide residues, in addition to pesticide regulation aspects.
* Contains specific chapters devoted to chromatography-mass spectrometry methods
* Provides a well-defined and critical compilation of the sample treatment and clean-up procedures
* Contains aspects related to analytical quality control requirements for pesticide residues

Springer Handbook of Enzymes provides data on enzymes sufficiently well characterized. It offers concise and complete descriptions of some 5,000 enzymes and their application areas. Data sheets are arranged in their EC-Number sequence and the volumes themselves are arranged according to enzyme classes.

This new, second edition reflects considerable progress in enzymology: many enzymes are newly classified or reclassified. Each entry is correlated with references and one or more source organisms. New datafields are created: application and engineering (for the properties of enzymes where the sequence has been changed). The total amount of material contained in the Handbook has more than doubled so that the complete second edition consists of 39 volumes as well as a Synonym Index. In addition, starting in 2009, all newly classified enzymes are treated in Supplement Volumes.

Springer Handbook of Enzymes is an ideal source of information for researchers in biochemistry, biotechnology, organic and analytical chemistry, and food sciences, as well as for medicinal applications.

This book represents the Proceedings of the Fifth International Workshop on Food Mycology, which was held on the Danish island of Samso from 15-19 October, 2003. This series of Workshops c- menced in Boston, USA, in July 1984, from which the proceedings were published as Methods for Mycological Examination of Food (edited by A. D. King et al. , published by Plenum Press, New York, 1986). The second Workshop was held in Baarn, the Netherlands, in August 1990, and the proceedings were published as Modern Methods in Food Mycology (edited by R. A. Samson et al. , and published by Elsevier, Amsterdam, 1992). The Third Workshop was held in Copenhagen, Denmark, in 1994 and the Fourth near Uppsala, Sweden, in 1998. The proceedings of those two workshops were p- lished as scientific papers in the International Journal of Food Microbiology. International Workshops on Food Mycology are held under the auspices of the International Commission on Food Mycology, a Commission under the Mycology Division of the International Union of Microbiological Societies. Details of this Commission are given in the final chapter of this book. This Fifth Workshop was organised by Ulf Thrane, Jens Frisvad, Per V. Nielsen and Birgitte Andersen from the Center for Microbial Biotechnology, Technical University of Denmark, Kgs. Lyngby, v vi Foreword Denmark.

The book is divided in 3 sections, each containing several chapters: Section 1 includes chapters that identify and discuss several ethical issues along the food chain, with particular detail of issues in the food industry and in consumer behavior; Section 2 includes chapters that present the basis of a code of conduct in the food profession as well as the description of existing codes of conduct of food industry and food scientist professionals, including ethics of publishing, and also ethics in risk communication; Section 3 includes chapters based on case studies with examples of teaching approaches currently used in teaching food ethics, easy to implement and already tested and confirmed as successful examples that engage students in this topic. Although professional ethics in food supply chain is claimed as an essential topic to be addressed in any degree program, few higher education institutions that currently include a module on ethics in their study programs. In g eneral, it is argued that ethics is a topic addressed along the curriculum and embedded in the contents of the modules. However, ethics, for its importance, needs a different teaching and educational approach, and this book achieves that..

The first and second editions of Food Microbiology and Hygiene are established reference texts for the food industry, giving practical information on food microbiology, hygiene, quality assurance and factory design. This third edition has been revised and updated to include the latest developments concerning HACCP, food legislation and modern methods of microbial examination. The book is designed for microbiologists working in the food industry, quality assurance personnel and academic researchers.

Recently, the electrotechnologies based on the effects of pulsed electric fields (PEF), such as ohmic heating (OH) and DC electric field, have gained real interest in the field of food processing. These techniques efficiently enhance methods of extraction from food plants and dehydration of biosolids. The PEF and pulsed OH techniques preserve the nutritional, functional, structural and sensory properties of products better than conventional extraction technologies. The electrofiltration and electro-osmotic dewatering can be very effective for the separation of bioproducts and dehydration of food wastes.

The first source book in the field, this book gives an overview the fundamental principles of electrical techniques, electrophysical properties of foods and agricultural products, application of various emerging electrotechnologies for enhancing the solid-liquid separation and drying processes, extraction techniques of pigments, processing methods of different in-plant tissues and biosolids, electro-osmotic dewatering and electrofiltration of biomaterials, recent industrial- scale gains, and other aspects. Each chapter is complementary to other chapters and addresses the latest efforts in the field.

This work presents up-to-date information on chemical, pharmacological, clinical studies and historical uses of common dietary Chinese herbs. Authored by native experts in the field, the reader is introduced to each herb with a brief chronological review of Chinese literature on dietary herb uses, with chapters dedicated to each selected herb including color photos for each herb. In addition, Chinese characters as well as the Latin botanical name indices, and chemical structures for the known active compounds are also provided. The clear layout examines the health benefits that have been studied for centuries, including current clinical and toxicological data. A wide range of Traditional Chinese Medicine (TCM) herbs are investigated for their suitability into daily diets for maintaining general wellness or disease prevention. In the past decades, natural health products, dietary supplements, functional foods, or nutraceuticals have emerged in the West due to the increasing demand for non-pharmaceutical healthcare products. Traditional Chinese Medicine disease prevention and treatment incorporates the use of foods, and herbal medicine in an integrated manner, and thus the dietary Chinese herbs in used in TCM for thousands of years could be sources for developing new, effective, and safe ingredients to capture the rapidly expanding opportunity in the global market place.

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas of food science and nutrition and are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines. The Advisory Board includes Daryl Lund, a recipient of the International Award by the Institute of Food Technologists. All food scientists and nutritionists should have access to this publication.
Key Features
* Series established in 1948
* Advisory Board consists of 8 respected scientists
* Unique as it combines food science and nutrition research together

The Springer Handbook of Enzymes provides concise data on some 5,000 enzymes sufficiently well characterized - and here is the second, updated edition. Their application in analytical, synthetic and biotechnology processes as well as in food industry, and for medicinal treatments is added. Data sheets are arranged in their EC-Number sequence. The new edition reflects considerable progress in enzymology: the total material has more than doubled, and the complete 2nd edition consists of 39 volumes plus Synonym Index. Starting in 2009, all newly classified enzymes are treated in Supplement Volumes.

Food irradiation, the use of ionizing radiation to destroy harmful biological organism in food, is a safe, proven process that has many useful applications. It has been endorsed by numerous health organizations and has now been approved for many applications by governments around the world.

Electronic Irradiation of Foods describes all the key aspects of electron accelerator technology in detail. It emphasizes the physical science and technology aspects of food irradiation using machine sources of ionizing radiation. The book provides significant technical depth for interested workers and present descriptive, introductory material that should help demystify technology for businessmen to make informed choices regarding important investments decisions.

Introductory chapters summarize the effects of ionizing radiation on biological organisms and the organic compounds comprising foods, and give an overview of the food irradiation process. Subsequent chapters cover the details of the electron beam and x-ray energy deposition, electron accelerator technologies, beam scanning systems, material handling systems, shielding design, and process control considerations. Important appendices cover radiation dosimetry, induced radioactivity, and ozone generation.

Currently, there is no one book or textbook that covers all aspects of retail food safety. It is becoming apparent that a number of issues relating to retail food safety have come to the forefront in some jurisdictions of late. For example, a recent USDA risk assessment has pointed out that issues occurring at USA retail appear to be critical in terms of contamination of deli-meat. As well, a large listeriosis outbreak in Quebec pointed to retail cross-contamination as a key issue. In terms of sanitation, a number of advances have been made, but these have not all been synthesized together in one chapter, with a focus on retail. In addition, the whole area of private standards and the Global Food Safety Initiative (GFSI) have come to the forefront of late and these as well will be explored in great detail. Other aspects related to the safety of important food commodities such as seafood, meat, produce and dairy will also be discussed and salient areas addressed.

Natural products and functional/medical foods are now widely acknowledged as having an effect on the microbiome of the intestine, which in turn influences the outcome of certain disease. This book reviews the impact and effects of natural products and functional/medical foods (nutritional programming) on disease management, specifically focusing on diseases related to 1) Inflammation and Immunity, 2) Cancer, COPD and Cachexia, 3) Allergy and 4) Brain Neuro/Immune. Hippocrates said "let medicine be thy food and food be thy medicine". While most of us are familiar with Hippocrates famous words, we admit that in recent times, the disciplines of pharma and nutrition have evolved separately. Today, with the ever growing burden of diseases in modern society, we see a convergence of the two in relation to specific disease prevention and treatment. This re-discovered common ground between the complementary values of pharma and nutrition can be conceptualized in the term pharma-nutrition. Various chapters in the book review the aspects of molecular characteristics of food ingredients towards clinical effectiveness and relevance.

Expectations drive our lives and actions. Our interpretation of the scene out in front governs whether or not we eat and whether or not we patronize a store or restaurant. The activity of the moment is pursued not only for duty or immediate pleasure but also with the dread, excitement, or merely boredom that lies ahead. The stimulus provided by the total appearance of the object or scene engenders expectations of the outcome of our involvement with the object or event.

Throughout the food chain, expectations are at the heart of quality judgements and price. On entering a restaurant or pub we may subconsciously judge qualities such as cleanliness, comfort, privacy, and quality. A major part of these judgements are responses to the visual properties of the space.

This book tackles expectations and how they arise, expectations associated with strangers involved in the food industry, with the business faAade, advertisement and packaging, as well as expectations engendered in store and restaurant and from the food itself. This holistic approach has been taken because total appearance images and expectations are critical in separate and interlinking ways to all aspects of food research, development, production, marketing, sales and preparation, as well as consumption. Above all, they are critical to each individual customer whether they are in the kitchen, store, restaurant or pub.

This book seeks to help those in all areas of industry who contribute to the visual stimulus experienced by the customer. These include architects, store designers, and food producers, whether they be banquet chef or manufacturer, as well as those in advertising and packaging or having responsibilityfor training customer contact staff. It will also serve as a text for students and graduates of food science, marketing in its widest sense, retailing, and those concerned with food and its presentation.

Although this book is directed at members of the food industry, the philosophy, approach, and interpretation apply to all industries and service sectors that depend on a person's visual appraisal of an object, scene, or situation.

This book investigates the birth and evolution of craft breweries around the world. Microbrewery, brewpub, artisanal brewery, henceforth craft brewery, are terms referred to a new kind of production in the brewing industry contraposed to the mass production of beer, which has started and diffused in almost all industrialized countries in the last decades. This project provides an explanation of the entrepreneurial dynamics behind these new firms from an economic perspective. The product standardization of large producers, the emergence of a new more sophisticated demand and set of consumers, the effect of contagion, and technology aspects are analyzed as the main determinants behind this 'revolution'. The worldwide perspective makes the project distinctive, presenting cases from many relevant countries, including the USA, Australia, Japan, China, UK, Belgium, Italy and many other EU countries.

This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality.

Biotechnology is a rapidly growing research area which is immediately translated into industrial applications. Although over 1000 research papers have emerged on various aspects of red beet and the chemistry of betalaines pigments, surprisingly no comprehensive book is available. The proposed Red Beet book encompasses a scholarly compilation of recent biotechnological research developments made in basic science, biochemistry of the chief components, technological developments in augmenting and recovery of such useful compounds and value-added products with discussions on future perspectives. The book will provide detailed information of the chemistry of the main components of normal and genetically engineered beetroot.

Few titles could be timelier than the second edition of Crisis Management in the Food and Drinks Industry a" A Practical Approach. The world is worrying about a human pandemic arising from the avian flu epidemic that is spreading from the Far East, the implications of which could be as great for the food industry as were the outbreaks of foot and mouth disease and BSE.

This practical and greatly expanded edition by media and public relations veteran Colin Doeg focuses on the communications aspects of dealing with a crisis. It is global in its coverage of the subject, reviewing practices and requirements in countries ranging from the USA and the UK to Australia and New Zealand.

Doeg offers advice ranging from preparing for the unthinkable to the dramatic expansion of the Internet, avoiding being caught off-guard by a situation, the ramifications of product tampering and managing an actual crisis.

Advice is also offered on dealing with extremist organizations and terrorist threats as well as bioterrorism a" "a clear and present danger" a" and a number of problems facing the food industry, including the practice of selling meat unfit for human consumption and the threat posed by the increasing toxicity of fish due to the rising pollution of the worlda (TM)s oceans.

In a special late chapter a" written only three months before publication a" the author looks ahead to events which he believes will shape the world of crisis management in the future, including the empowering influence of the Internet during the 2004 Asian Tsunami, the discovery of the illegal dye Sudan 1 (Red) in millions of food products and the fears of a pandemic arising from thespreading outbreak of avian flu.

Examples of typical documents like a crisis plan for a business, a crisis checklist, a press release announcing a product recall, an announcement to employees and a checklist for anyone dealing with a threatening phone call are provided. Also included is a list of sources of information and assistance in the event of a product crisis.

Crisis Management in the Food and Drinks Industry is the only title dealing specifically with this crucial subject in relation to the food industry. As such, it is relevant not only to those in the food industry, but also to marketing and senior management in general in the fields of agriculture, public health and law enforcement.

This book introduces some emerging functional foods that are natural resources with tremendous promise as nutraceuticals and pharmaceuticals. The author considers biodiversity and bioprospecting as a response to food security issues, drug-resistance, nutrition-poor diets and other problems, exploring the prospects of several under-utilized nutrients and bioactive repositories. Readers will discover biochemical makeups, validated health benefits, explanations of underlying mechanisms, hurdles in the path of popularity and promotion strategies. Chapters explore particular plants, seeds and fruits including the strawberry guava, opuntia fruits, the Carissa genus, grape seeds, quinoa and the milk thistle (Silybum), amongst others. They are considered as food sources where possible and from the perspective of the roles they can play in complementary and alternative medicine, such as in wound healing, antimicrobial activity, gastroprotective activity in treatment of cancers and as natural antioxidant sources. This rich compilation holds plausible solutions to a range of current issues and it endorses the much-needed goal of sustainability in terms of diet and drugs. It paves the path for further research and development on hitherto obscure natural resources. Scientists working in the area of food development, phytochemical and antioxidant analysis, bioprospecting of low-profile foods and in complementary and alternative medicine will find this work particularly valuable. It will also be of interest to the general reader with an interest in food science, food security, phytochemicals and functional food studies.

This book examines the effect of whole-wheat bread on health, with evidence linking the consumption of whole-wheat products to a decrease in the relative risk of non-communicable diseases in comparison with products baked from refined flour. The authors focus on key areas such as milling and refining procedures, bakery products, and assessment of the present consumption of wheat products. They offer a detailed description of all available ingredients of wheat-kernel, with particular attention paid to the health benefits of wheat-kernel antioxidants and dietary fiber ingredients. Vitamins, glutathione, choline and betaine, carotenoids, sterols and stanols are covered, and the book concludes with a general overview of the effect of whole-wheat bread on colon activity and immune capacity. Methods of improving bread nutritional quality, and the potential for the upgrading of the nutritional qualities of whole-bread, are also discussed. Consumption of whole-wheat in Western societies, however, has either not increased or increased very slightly. The authors intend for this book to highlight the health benefits of whole-wheat bread and the factors that contribute to these benefits.

This book focuses on various types of bioactive compounds, including secondary metabolites, oligosaccharides, polysaccharides, flavonoids, peptides/proteins, carotenoid pigments, quinones, terpenes, and polyunsaturated fatty acids, and presents an overview of their nutraceutical activities. It covers the current status and future potential of food compounds, as well as extraction technologies for bioactives derived from plant, fungi and marine-derived bioactive agents. Finally, health-promoting effects of plant, fungi and marine-derived bioactive agents are discussed. Chapters come from top researchers in this area from around the globe. The volume caters to the needs of undergraduate and post-graduate students in the area of food biotechnology, food bioprocessing, biotechnology, food engineering, etc., and also contains information pertinent to researchers.

The Romance of Science pays tribute to the wide-ranging and highly influential work of Trevor Levere, historian of science and author of Poetry Realised in Nature, Transforming Matter, Science and the Canadian Arctic, Affinity and Matter and other significant inquiries in the history of modern science. Expanding on Levere's many themes and interests, The Romance of Science assembles historians of science -- all influenced by Levere's work -- to explore such matters as the place and space of instruments in science, the role and meaning of science museums, poetry in nature, chemical warfare and warfare in nature, science in Canada and the Arctic, Romanticism, aesthetics and morals in natural philosophy, and the "dismal science" of economics. The Romance of Science explores the interactions between science's romantic, material, institutional and economic engagements with Nature.

Celebrating the founding of the Flavor Subdivision of the Agriculture and Food Chemistry Division of the American Chemical Society, this book provides an overview of progress made during the past 30-40 years in various aspects of flavor chemistry as seen by internationally renowned scientists in the forefront of their respective fields. In addition, it presents up-to-date findings in the areas of flavor chemistry, analytical methods, thermally produced flavors and precursors, enzymatically produced flavors and precursors, and sensory methods and results.

This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the food processes with which they work. This text is written from a quantitative and mathematical perspective and is not simply a descriptive treatment of food processing. The aim is to give readers the confidence to use mathematical and quantitative analyses of food processes and most importantly there are a large number of worked examples and problems with solutions. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation.

This book provides a Management Science approach to quality management in food production. Aspects of food quality, product conformance and reliability/food safety are examined, starting with wheat and ending with its value chain transformation into bread. Protein qualities that influence glycemic index levels in bread are used to compare the value chains of France and the US. With Kaizen models the book shows how changes in these characteristics are the result of management decisions made by the wheat growers in response to government policy and industry strategy. Lately, it provides step-by-step instructions on how to apply kaizen methodology and Deming's work on quality improvement to make the HACCPs (Hazard Analysis and Critical Control Points) in food safety systems more robust.