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Books > Academic & Education > Professional & Technical > Food Science
This volume will be a collection of chapters from authors with wide
experience in their research field. The purpose is to produce a
coherent book that reflects the common theme of theory in medical
thinking and multidisciplinary research practice. In this context
"theory" relates to frameworks of concepts, facts, models etc that
help to inform practitioners (clinicians, scientists and engineers)
both within their own fields and as they seek to share dialogue
with colleagues from other fields. *similar biomedical area (e.g., immunity, neuroscience,
endocrinology, pathology, oncology, haematology, ...)
Available water disinfection systems rely mainly on large-scale filtration and the combination of filtration (to remove solids), and subsequent application of chemical disinfectants. This has proven to produce water of acceptable quality. Important points for application in household systems are low complexity, few training requirements, and easy transportation and distribution as well as a sufficiently high acceptance by the user. " " Written and endorsed by the "European Federation of Food Science
and Technology "thisbook compares a variety of purification
systems. There is a growing evidence base on targeting water
quality improvements to maximize health benefits, and it is
believed that 4% of the global disease burden could be prevented by
improving water supply, sanitation, and hygiene. Better tools and
procedures to improve and protect drinking-water quality at the
community and urban level, for example, through Water Safety Plans
include the availability of simple and inexpensive approaches to
treat and safely store water at the household-level. *Provides single-source comparison of advantages and disadvantages relevant to the various practices of multiple water treatments *Acknowledges the limitations of governmental interventions that need to be supplemented by individual practices such as home implementation systems *Provides practical implementation insights and perspectives via graphs, tablesand charts that make information readily accessible and comparable"
Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se. "Flour and Breads and their Fortification in Health and Disease
Prevention" provides a single-volume reference to the healthful
benefits of a variety of flours and flour products, and guides the
reader in identifying options and opportunities for improving
health through flour and fortified flour products. Examines those flour and bread related agents that affect metabolism and other health-related conditions. Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique. Includes methods for analysis of flours and bread-related compounds in other foods.
The preservation processes for foods have evolved over several
centuries, but recent attention to non-thermal technologies
suggests that a new dimension of change has been initiated.
Nutrigenomics is the rapidly developing field of science that
studies nutrient-gene interaction. This field has broad
implications for understanding the interaction of human genomics
and nutrition, but can also have very specific implications for
individual dietary recommendations in light of personal genetics.
Predicted applications for nutrigenomics include genomics-based
dietary guidelines and personalized nutrition based on individual
genetic tests. These developments have sweeping ethical, legal and
regulatory implications for individuals, corporations and
governments.
"What Can Nanotechnology Learn From Biotechnology?" presents
diverse perspectives on biotechnology and nanotechnologies.
Avoiding extreme perspectives, unwarranted hype and absolute
rejection, this book explores the diverse territory of proponents
and opponents of challenging but potentially risky technologies.
Contributions from recognized experts in their fields represent the
perspectives of a diverse range of stakeholders.
Antioxidant Food Supplements in Human Health discusses new
discoveries in the areas of oxygen and nitric oxide metabolism and
pathophysiology, redox regulation and cell signaling, and the
identification of natural antioxidants and their mechanisms of
action on free radicals and their role in health and disease.
Polysaccharides are the subject of heightened interest today, and
this book is a concise and fully up-to-date study of the properties
of food polysaccharides, describing their interaction with water,
the mass-volume-pressure-relationship, various types of
mathematical modeling, and the common phenomenology under different
combinations of stimuli. New empirical and theoretical equations,
which are not often identified with food technologies, are used to
support the findings. Polysaccharide Dispersions: Chemistry and
Technology in Food is written in a simple, nontechnical style and
should be equally comprehensible to the student, the researcher,
the plant manager, and the casual observer with only a modest
technical background.
This treatise embraces all of the various efforts to reduce fat in
meat. Establishing methods such as breeding and feeding to control
fatness are covered, but emphasis is on emerging technologies
including meat processing and partitioning agents to reduce fat.
Human implicaitons, such as health, social, ethical, and economic
factors, are given special attention. Sensory charcteristics of
low-fat meat, animal well being, and two new directions for the
future are also discussed. Low-Fat Meats: Design Strategies and
Human Implications provides an up-to-date overview of the
technologies to produce low-fat meat, with a balanced discussion of
the issues.
The area of food toxicology currently has a high profile of
interest in the food industry, universities, and government
agencies, and is certainly of great concern to consumers. There are
many books which cover selected toxins in foods (such as plant
toxins, mycotoxins, pesticides, or heavy metals), but this book
represents the first pedagogic treatment of the entire range of
toxic compounds found naturally in foods or introduced by
industrial contamination or food processing methods. Featuring
coverage of areas of vital concern to consumers, such as
toxicological implications of food adulteration (as seen in
ethylene glycol in wines or the Spanish olive oil disaster) or
pesticide residues, Introduction to Food Toxicology will be of
interest to students in toxicology, environmental studies, and
dietetics as well as anyone interested in food sources and public
health issues.
This standard reference covers the sources, manufacture, specifications, chemistry, physical properties, and current and potential uses of gums. It provides an outline of gums and their uses as well as an understanding of why gums behave in different ways, giving the reader an ability to select the best gum for a particular purpose. Chapters have been constructed to provide balanced information and chapter authors have been selected because of outstanding competence in their specialized areas. Industrial Gums is a useful reference for students and industrial researchers and engineers in chemical, industrial, and applied engineering, biochemistry, food technology, materials chemistry, pharmaceuticals, and biopolymers.
This book describes the basic principles of food packaging, as well
as recent advances in new materials. The Japanese are world leaders
in this area, and detailed information on certain aspects of their
industry are presented in this volume.
This is the second edition of Horse Feeding and Nutrition which was
originally published in 1980. It provides the latest information
available for those interested in the feeding and nutrition of
horses. This new edition has been entirely revised to include the
large amount of new research information that has become available
since publication of the first edition. Three new chapters have
been added, entitled Feeding and Health-Related Problems, The
Complexity of Proper Bone Formation, and Exercise Physiology. New
feed and food crops, improved methods of production and processing,
increased productivity of animals and crops, changes in animal
products including more lean and less fat in meat and less fat in
milk, longer shelf-life requirements of animal food products, and a
myriad of new technological developments have resulted in a need to
continually re-evaluate nutrient requirements and supplementation.
This comprehensive volume examines the interrelationships of
nitrogen and energy nutrition of ruminants. It provides exhaustive
coverage of basic concepts, applications, and new research
developments.
Food Science and Technology: A Series of Monographs: Statistical Methods in Food and Consumer Research focuses on the applications of statistical methods and specialized techniques in food and consumer research. The publication begins with a review of tools for statistical inference, statistical sensory testing, and analysis of variance and multiple comparison tests. Discussions focus on principles of experimental design, psychophysical aspects of sensory data, scales of measurement, distribution of sensory data, sample size estimation, and analysis of variance. The text then ponders on experimental design and incomplete block experimental designs. The book touches on factorial experiments and response surface designs and analysis. Topics include fitting of response surface design considerations, simple confounding and fractional factorial experiments, composite and rotatable designs, and response surface analysis approach for sensory data. The manuscript then examines shelf life testing experiments, nonparametric statistical methods, and sensory difference tests and selection of panel members. The publication is a dependable source material for researchers, instructors, and applied statisticians. |
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