There has been a global rise in the incidence of chronic illnesses, which may be partially attributed to the lengthening of the average human lifespan. Functional foods and nutraceuticals have a potential role to play in the development and maintenance of health. They can assist the body in its battle against inflammation and chronic illnesses. Molecular Mechanisms of Action of Functional Foods and Nutraceuticals for Chronic Diseases addresses the effects and mechanism of functional foods in relation to chronic diseases such as obesity, cardiovascular diseases, diabetes, cancer, etc. This volume, like the companion Applications of Functional Foods and Nutraceuticals for Chronic Diseases, inspires new thought processes and a paradigm shift in research and development. Key Features: Discusses the molecular mechanism of action, the range of toxicities exerted by these food components for functional foods for addressing chronic conditions Enhances scientists and industrial personnel knowledge of functional foods and in the management of chronic diseases Presents research on the role of functional foods/nutraceuticals in preventing and treating chronic diseases through epigenetic modulation. Explores various subjects such as epigenetics, immunological, metabolic, technological and neurodenerative aspects affected by functional foods in chronic diseases The world's leading wellness centers for chronic diseases are using functional foods and nutraceuticals in their practice and discovering their useful applications, and this second of two related books is another great reference for practitioners, scientists, and clinicians in the management of chronic diseases. Contributors hail from different geographical locations around the world and have many years of research and scholarly experience in functional foods, nutraceuticals, and biology.

Nutraceutical encapsulation envelopes protection of products from oxidative damage, controlled delivery of nanoencapsulated nutraceuticals and improved nutraceutical bioavailability as well as biological action. It is a promising technique to ensure the stabilization of such labile compounds and to protect the core ingredients from premature reactions and interactions In a comprehensive manner, the Handbook of Nanoencapsulation: Preparation, Characterization, Delivery and Safety of Nutraceutical Nanocomposites presents various nanosystems/nanocarriers, physical and chemical techniques used in encapsulation of various nutraceuticals, and the targeted delivery of various significant nutraceuticals. This book bridges the gap between academia and research as it encompasses the ubiquitous applications of nanoencapsulation technique used on significant nutraceuticals derived from plants, animals as well as microalgae. Key Features: Provides a quick and easy access to major plant, animal and microalgae derived nutraceutical ingredients Discusses nanoencapsulation techniques for protection and targeted release of various food bioactive ingredients. Covers safety, bioaccessibility and multiple applications of nanoencapsulated nutraceuticals in the food industry Unveiling pivotal aspects of nanoencapsulation of significant nutraceuticals, this book is a valuable resource for researchers, food toxicologists, food scientists, nutritionists, and scientists in medicinal research.

Lessons on product, quality, innovation, and longevity from the "First Family of Bourbon" The Big Man of Jim Beam delves into the life and times of legendary distiller F. Booker Noe III, grandson of Jim Beam and father of the bourbon boom. A true American original who left his mark on everything he did and everyone he met, this charismatic, opinionated man turned the Jim Beam company into the world's largest bourbon distillery and secured his product's place in the cultural psyche. This book tells his story, from growing up in the "First Family of Bourbon" to becoming master distiller, offering insights and guidance for creating brands and products that stand the test of time. His commitment to innovation and quality earned him legendary status and tremendous business growth; the discussion keys in on some of his most prized creations, including one of the first super-premium bourbons on the market, and the small batch collection that laid the groundwork for bourbon's modern resurgence. Jim Beam is a distinctly American brand that has tapped into the collective consciousness and leveraged vision into growth. This book tells the story of the man behind the brand, and his approach to his work, his product, his company, and his people. * Read colorful stories about growing up as "bourbon royalty" * Trace Booker's journey from apprentice to world's largest bourbon distiller * Learn how innovation and a commitment to quality delivers product longevity * Gain deep, personal insight on creating a brand that becomes a legend Booker was the sixth generation of the Beam family to make bourbon, and he grew an empire. Driven by commitment, vision, and a singular sort of ambition, his success offers many lessons to anyone in business. The Big Man of Jim Beam tells the story, and digs out the wisdom and insight from this legendary leader.

This book provides comprehensive information on all aspects of consumer affective testing, including principles, application and implementation of consumer affective tests, data collection, statistical analysis, and interpretation of results. New approaches not previously covered in the literature include: 1) methodologies for testing of young children and the elderly and issues related to testing with individuals in these age groups, 2) an in-depth discussion of the development and maintenance of a consumer database, 3) qualitative consumer research methods, 4) simulated supermarket setting tests, and 5) use of mobile laboratory in consumer tests.

Anthocyanins are one of the powerful antioxidants that can alleviate several lifestyle diseases such as heart diseases and hypertension. They can reduce cancer by protecting cells against damage. Several subtropical fruits, including berries, plums, black grapes, apricots, peaches, among others, are a rich source of anthocyanin. Consumption of these fruits will prolong the longevity of consumers; this is ascribed to the curative effects of anthocyanins present in those fruits. Anthocyanins in Subtropical Fruits: Chemical Properties, Processing, and Health Benefits discusses novel techniques adopted for the extraction of anthocyanins from various subtropical fruits. In this book, experts in the field examine solutions for efficiently extracting anthocyanins from subtropical fruits with higher yield. Protocols for the commercial production of anthocyanins from various subtropical fruits with their applications are also discussed in detail. Additional features: * Addresses chemical properties, classification, and stability of anthocyanins during processing and storage * Discusses the benefits of using both thermal and non-thermal processing methods for extraction of anthocyanins from various subtropical fruits * Explains the applications of synthetic and natural anthocyanins in foods and their regulatory aspects Providing comprehensive information on extraction techniques as well as the chemical and health properties of anthocyanins from various subtropical fruits, this book is a valuable resource for academic students, research scholars, and food scientists. 9781032127958_

Winner of the Outstanding Manuscript Award from Phi Alpha Theta, this work explains how nationhood emerges by viewing countries as cultural artifacts, a product of "invented traditions." In the case of France, scholars sharply disagree, not only over the nature of French national identity but also over the extent to which diverse and sometimes hostile provincial communities became integrated into the nation. In "When Champagne Became French: Wine and the Making of a National Identity, " Kolleen M. Guy offers a new perspective on this debate by looking at one of the central elements in French national culture--luxury wine--and the rural communities that profited from its production.

Focusing on the development of the champagne industry between 1820 and 1920, Guy explores the role of private interests in the creation of national culture and in the nation-building process. Drawing on concepts from social and cultural history, she shows how champagne helped fuel the revolution in consumption as social groups searched for new ways to develop cohesion and to establish status. By the end of the nineteenth century, Guy concludes, the champagne-producing provinces in the department of Marne had developed a rhetoric of French identity that promoted its own marketing success as national. This ability to mask local interests as national concerns convinced government officials of the need, at both national and international levels, to protect champagne as a French patrimony.

Food Safety is an increasingly important issue. Numerous food crises have occurred internationally in recent years (the use of the dye Sudan Red I; the presence of acrylamide in various fried and baked foods; mislabelled or unlabelled genetically modified foods; and the outbreak of variant Creutzfeldt-Jakob disease) originating in both primary agricultural production and in the food manufacturing industries. Public concern at these and other events has led government agencies to implement a variety of legislative actions covering many aspects of the food chain. This book presents and compares the HACCP and ISO 22000:2005 food safety management systems. These systems were introduced to improve and build upon existing systems in an attempt to address the kinds of failures which can lead to food crises. Numerous practical examples illustrating the application of ISO 22000 to the manufacture of food products of animal origin are presented in this extensively-referenced volume. After an opening chapter which introduces ISO 22000 and compares it with the well-established HACCP food safety management system, a summary of international legislation relating to safety in foods of animal origin is presented. The main part of the book is divided into chapters which are devoted to the principle groups of animal-derived food products: dairy, meat, poultry, eggs and seafood. Chapters are also included on catering and likely future directions. The book is aimed at food industry managers and consultants; government officials responsible for food safety monitoring; researchers and advanced students interested in food safety.

Discusses the clinical application of functional foods for the management of a wide range of chronic diseases Covers chronic diseases including Obesity, Arthritis, Cardiovascular Diseases, and Endocrinal and Hormonal Diseases, among others. Explores beneficial effects of nutraceuticals in chronic diseases

This absorbing book examines the period of massive structural adjustment taking place in the wine industry. For many centuries wine was very much a European product. While that is still the case today - three-quarters of world wine production, consumption and trade involve Europe and most of the rest involves just a handful of New World countries settled by Europeans - the importance of exports from non-European countries has risen dramatically over the past decade. The World's Wine Markets includes an in-depth look at the growth and impact of New World wine production on the Old World producers, revealing that between 1990 and 2001, the New World's combined share of world wine exports grew from 4 to 18 per cent, or from 10 to 35 per cent when intra-European Union trade is excluded. Original essays, by economists from each of the major wine producing and consuming regions in the world, analyse recent developments and future trends, and conclude that globalization of the industry is set to continue for the foreseeable future. Furthermore they argue that with increasing globalization, there is a greater need than ever for systematic analysis of the world's wine markets. This fascinating work will appeal greatly to students enrolled in wine marketing and business courses, those studying industrial organization, and economists and other social scientists interested in case studies of globalization at work. As well, wine industry participants interested in understanding the reasons behind the recent dramatic developments in the industry will find this rigorously analytical yet accessible book of great value.

This book examines the role of local food movements, enterprises and networks in the transformation of the currently unsustainable global food system. It explores a series of innovations designed to re-integrate sustainable modes of food production and encourage food sovereignty. It provides detailed insights into a specialised network of social actors collaborating in novel ways and creating new economic arrangements across different geographical locales. In working to devise 'local solutions to global problems', the initiatives explored in the book represent a 'second-generation' food social movement which is less preoccupied with distinctive local qualities than with building socially just food systems aimed at delivering healthy nutrition worldwide. Drawing on fieldwork undertaken in sites across Europe, the USA and Brazil, the book provides a rich collection of case studies that offer a fresh perspective on the role of grassroots action in the transition to more sustainable food production systems. Addressing a substantive gap in the literature that falls between global analyses of the contemporary food system and highly localised case studies, the book will appeal to those teaching food studies and those conducting research on civic food initiatives or on environmental social movements more generally.

"Barrel proof and unfiltered! As usual Pacult has delved deep, and revealed many hitherto unknown facts about the Beams. Best of all, though, this is a fascinating, page-turning look into America’s royal family of whiskey." –Gary and Mardee Haidin Regan
authors of The Book of Bourbon
Publishers of ardentspirits.com

"With his ‘Old Jake Beam Sour Mash,’ Jacob Beam launched a whiskey dynasty. It’s a superb story, and no one spins a great story better than F. Paul Pacult, America’s most respected authority on distilled spirits."
–Robert Whitley
Wine & Spirits Columnist
Copley News Service

"This is a stellar piece of documented history written in a most accessible style. With legions of disciples, F. Paul Pacult is a legend in the making."
–Robert Plotkin
Spirits Author
BarMedia

"Highly regarded as America’s preeminent authority on spirits, Paul Pacult relates a fascinating story of authentic pioneer and entrepreneurial endeavor, intertwined in a family saga spanning generations, all in the background of creating one of the most enduring and recognizable global brands, Jim Beam Bourbon Whiskey. Pacult portrays figures larger than life up against the major events of our country’s history, with a cast of characters and style that reads like a novel."
–David Talbot
Associate Publisher
Wine Enthusiast Magazine

"An epic American story told with passion and insight."
–Anthony Dias Blue
Wine & Spirits Editor
Bon Appétit

The sustainability of agri-food supply chains is particularly relevant for global sustainable development. Many existing food production systems do more harm than good. They compromise the natural rhythms of the Earth, introduce toxins, and therefore sacrifice future capability for current demands - the opposite of sustainable development norms. The existing system is also unbalanced with respect to its capacity to produce, the amount of waste it generates, the number of people who suffer from hunger, and the nutritional value it provides. Most of the current supply chains have been developed within the classic economic paradigm, where scale and leverage drive choices towards more profitable models. As a consequence, finding new ways to produce, distribute and consume food is a morale, financial, and environmental necessity. Sustainable development and triple bottom line perspectives provide the logic for questioning this paradigm. This book presents and discusses nine cases of organizational innovation in food supply chain, covering different phases of food production, facing different challenges, and proposing different solutions to the challenge of sustainable food development.

This book is an attempt to comprehend and compile the history, present status, and future trends of the gender roles in agriculture. The book comprises of three divisions viz., Gender in agriculture development (Part I), Gender in allied sectors of agriculture (Part II) and Data, Tools and approaches in gender analysis (Part III), that explicates the prevalent gendered relegations. It provides insights on the gender dimensions in Indian agriculture, including initiatives, policy reforms and mends the literature gap in gender roles in the sector. The gender roles and impacts from different cultural and geographical horizons of agricultural and allied sectors in the emerging contexts of globalization, urbanization, climate change and the Covid19 pandemic are discussed in the book. It will be helpful to academics, researchers, students, and social workers who strive towards a gender-neutral world. This book is co-published with NIPA. Taylor and Francis does not sell or distribute its print and electronic editions in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.

Nanotechnology has been emerging as an important tool in the nutraceutical and food industries to improve the overall quality of life. Nanotechnology has established a new horizon by bestowing modified properties on nanomaterials and applying them to the production of nanoformulations, nutritional supplements, and the food industry. The Handbook of Nanotechnology in Nutraceuticals highlights the impact of nanotechnology on the food industries. The book focuses on the application of nanotechnology in nutraceuticals and the food industry to improve the overall quality of life. The book also addresses some important applications of nano-nutraceuticals in the treatment of different diseases, such as oxidative stress, cancer, neurodegenerative disorders, cardiovascular diseases, and so on. Features * Presents a scientometric approach to analyze the emergence of nano-nutraceuticals in cancer prevention and treatment * Examines various strategies employed to prepare nanocarrier systems, such as nanoparticles, nanostructure lipids, phospholipid-based nanocarriers, polysaccharide-based nanostructures, and metal nanoparticles * Discusses various regulatory issues related to nanotechnology and their application in different fields This book is a valuable reference for nanotechnologists, scientists, and researchers working in the field of food technology, food science, pharmaceuticals, and nutraceuticals.

In the late fifteenth century, Burgundy was incorporated in the kingdom of France. This, coupled with the advent of Protestantism in the early sixteenth century, opened up new avenues for participation in public life by ordinary Burgundians and led to considerably greater interaction between the elites and the ordinary people. Mack Holt examines the relationship between the ruling and popular classes from Burgundy's re-incorporation into France in 1477 until the Lanturelu riot in Dijon in 1630, focusing on the local wine industry. Indeed, the vineyard workers were crucial in turning back the tide of Protestantism in the province until 1630 when, following royal attempts to reduce the level of popular participation in public affairs, Louis XIII tried to remove them from the city altogether. More than just a local study, this book shows how the popular classes often worked together with local elites to shape policies that affected them.

In this anthology, editors Kym Anderson and Vicente Pinilla have gathered together some of the world's leading wine economists and economic historians to examine the development of national wine industries before and during the two waves of globalization. The empirically-based chapters analyze developments in all key wine-producing and consuming countries using a common methodology to explain long-term trends and cycles in wine production, consumption, and trade. The authors cover topics such as the role of new technologies, policies, and institutions, as well as exchange rate movements, international market developments, evolutions in grape varieties, and wine quality changes. The final chapter draws on an economic model of global wine markets, to project those markets to 2025 based on various assumptions about population and income growth, real exchange rates, and other factors. All authors of the book contributed to a unique global database of annual data back to the mid-nineteenth century which has been compiled by the book editors.

This book tells the fascinating story of the relationship of tobacco products to cancer, from the first discoveries to the present day cancer pandemic and regulatory activities. Although there are already excellent books and monographs on this topic, both in the popular press and as government summaries, none relate the scientific story at the level of non-specialist graduate and medical students, researchers, or educated popular science readers. In this book, with a primary focus on the United States, the editors - Stephen S Hecht and Dorothy K Hatsukami - bring together 24 renowned experts on the subject of tobacco and cancer to summarize specific aspects of this critical topic in relatively non-technical terms while also incorporating some personal insights related to the story of the discovery process. This highly authoritative book is also expected to be an excellent teaching tool and basis for a course for graduate and medical students on this important topic.

Discusses about 14 different spices and their salient features Presents the novel technologies used in the extraction, isolation and identification of bioactive compounds from spices Explores the utilization of spices as culinary use in food

Discusses information related to chemistry of maize components Comprehensive information on physical and milling properties of maize Explains the structure, functional and antioxidant properties in maize flour Provides the latest scientific development in the modification of maize starch Explores maize based various food products and their storage Discusses maize protein, scenario and quality improvement through bio-fortification

Starch is one of the main staples in human food, its consumption having both positive and negative aspects. The exploration and exploitation of starches from alternative botanical sources has been increasing recently due to interest in the economic and social development of tropical and sub-tropical regional economies and in support of sustainability. The book reviews existing research on various aspects of starch, including physicochemical, nutritional and functional properties, plus applications in addition to foods. Emphasis is on the various physical and chemical modifications, which are aimed at improving the properties and applicability of starch. Key Features Analyzes the state of the art of the scientific and technological problems associated with starch Describes various applications of starch in foods Provides a broad view on the field of starch and starchy foods

Advances in Food Safety and Environmental Engineering is a compilation of selected papers from the 2022 4th International Conference on Food Safety and Environmental Engineering (FSEE 2022) and focuses on the research of food engineering and environmental engineering. The proceedings feature the most cutting-edge research directions and achievements related to health and environment. Subjects in these proceedings include: Food Safety and Health Food Nutrition Food Processing and Preservation Environmental Engineering and Technology Ecology and Ecosystem Management This collection of papers aims to promote food safety and environmental development, resource sharing, flexibility and high efficiency. An additional goal is to promote scientific information exchange globally between scientists from the best universities, research centers and high-tech companies.

Nutrition and Sensation, Second Edition continues to explore how sensations unravel the hidden sensory universe which acts to control our appetite and nutritional desires. The sensory influence on food is found everywhere-whether it is the color of soda, the viscosity of maple syrup, or the aroma of chocolate-the sensory experience fuels consumption. This book continues to discuss the impact of olfaction, gustation, retronasal olfaction, vision, vestibular function, hearing, and somatosensory and tactile nature on nutrition. It also focuses on the use of the sensory system to treat nutritional disorders including obesity, with attention to the mechanisms encompassing smell and taste and how this can influence satiety and weight. Nutrition and Sensation, Second Edition provides a deeper understanding of the fascinating link between the sensory system and nutrition.

Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. It addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations. New in this edition: Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, waste handling disposal, biosecurity, allergens, quality assurance, pest control, cleaning compound and sanitizer properties and selection criteria, hygienic construction, sanitation guidelines for food and foodservice establishments, and sanitation management principles.