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

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.

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

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

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.

Covers broad areas such as chemical properties, bioactive components and health benefits of tea-based foods Focuses on chemical properties of tea foods, processing technologies, functional food products, and health benefits Explains how the addition of tea extract changes the properties of food and consumers sensory perception

This vital new text offers a holistic view of the factors affecting the different tiers of sustainability, public health, poverty, security and production within the food supply chain. With contributions from international experts in the field, it takes particular emphasis on growing populations and the deployment of agricultural land for uses other than food production. There are a growing number of key issues now facing the food agri-food and food industries, particularly in the light of growing populations and the deployment of agricultural land for uses other than food production e.g. biofuel. Contemporary Issues in the Food Supply Chain is the first text to provide a holistic overview covering topics such as: food security, sustainable intensification, obesity and food poverty, the environmental impact of the food supply chain, social and political climates and health. The text is divided into 3 key areas as follows: * The supply chain - problems and dilemmas including traceability, integrity, the changing consumer and food definitions. * Sustainable sourcing of food including food resources and human evolution, CSR, food security and alternative food production * Case studies and new areas of research including rural land use; carbon footprint; managing pathogens; Brexit as an opportunity for nutrition related health in agricultural policy. A must have text for academics, researchers, practitioners, policy makers and students in the fields of food management, agricultural and associated business courses.

An Oleoresin represents the true essence of spices enriched with volatile and non-volatile essential oil and resinous fractions. The oleoresin represents the wholesome flavor of the spice, a cumulative effect of the sensation of smell and taste. Therefore, it is designated as "true essence" of the spice and can replace spice powders in food products without altering the flavor profile. Our earth comprises a plethora of spices that have carved a niche in the global market in medicinal and health-related food products. These spices play a dual role as a food ingredient and a therapeutic agent preventing various diseases. This industry has acquired tremendous attention not only from consumers but also from scientific communities, and various food manufacturing organizations. Handbook of Oleoresins: Extraction, Characterization, and Applications is a snapshot of information on oleoresins-production, composition, properties, applications (medicinal & health properties), and more. It is designed to be a practical tool for the various professionals who develop and market spices and oleoresins Key Features: Contains comprehensive information on the major oleoresins of the world Dicusses the extraction and characterization of major spice oleoresins Covers the safety and toxicity of oleoresins Sheds light on relationship between oleoresins and health benefits The world is moving towards natural products. Spices lend color, taste, and flavor, and oleoresins are good source of antioxidants and have preservative as well as therapeutic power. Therefore it is important to understand and document the chemistry, characterization, properties and applications of oleoresins, as found in this handbook.

Using real cases of food fi rms and agriculture supply chains as a context, How is Digitalization Affecting Agri-food? New Business Models, Strategies and Organizational Forms aims to understand the key themes in strategic and organizational research in this area. Despite the importance of food and agriculture in the current political and societal context, analysis of the impact of digitalization and information technologies on the industry is still limited. The objective of this monograph is to understand the direction of this change. With case studies of food firms and agriculture supply chains it sets out to conceptualize food organizing and organizations as a fruitful object of inquiry, both at the intra and interorganizational levels. It aims to understand new business models, strategies, and organizational forms. Contributions in this stream of research have the potential to yield important and relevant insights for both scholars and societies. This book is written primarily for academics engaged in innovation management or strategy, or conducting organizational behavior research. It will also be of relevance to practitioners and managers in the agri-food industry.

This volume is the first to combine textual analysis of food media texts with interviews with media production staff, reality TV contestants, celebrity chefs, and food producers and retailers across the artisan-conventional spectrum. Intensified media interest in food has seen food politics become a dominant feature of popular media-from television and social media to cookbooks and advertising. This is often thought to be driven by consumers and by new ethics of consumption, but Media and Food Industries reveals how contemporary food politics is also being shaped by political and economic imperatives within the media and food industries. It explores the behind-the-scenes production dynamics of contemporary food media to assess the roles of-and relationships between-media and food industries in shaping new concerns and meanings with respect to food.

This new volume provides important information on potential applications and new developments in functional health foods and nutraceuticals. It looks at the health-promoting properties in functional foods and beverages as well as nutraceuticals. Some health issues that are considered in conjunction with these foods and nutraceuticals include oxidative stress, obesity, pharyngitis, low cognitive concentration, among others. Research topics include the antioxidant properties of certain products, the development of functional and medicinal beverages, nutraceuticals and functional foods for alternative therapies, and more.

Honey is a supersaturated solution of sugar made by bees. Honeybees collect a liquid secretion from flowers, called nectar, and take this back to their hives. It is an appreciated natural gift to humanity derived entirely from honeybees. Honey is the by-product of nectar collected by bees from the flowers, with some digestive enzymes produced by the honeybees themselves. Honey: A Miraculous Product of Nature summarizes the current status of honey, it's uses and related aspects. This illustrated volume describes use of honey in traditional medicines, i.e. Ayurveda, Siddha, and Unani by acting as a preservative and nourishing agent. Also, other properties like digestibility, palatability, deliciousness, refreshing, thirst quencher, stomachic, anti-obtrusive, expectorant, anti-oxidative, anti-tussive and blood purifier are explained in beautiful manner. The role of honey in improving eyesight, strengthens gums and teeth and it's use in jaundice, spleen enlargement, sore throat, chest diseases, sexual debility, renal and cystic calculi, intestinal worms, heart diseases and leprosy is very well described. The compiled knowledge from range of bee scientists, Honey: A Miraculous Product of Nature aims to provide broad knowledge on honey to the researchers, apiculturists and students to continue their work on honey and honeybees.

1.Provides detailed information about two healthy substitutes for cereal crops 2.Explains the importance of utilizing ancient crops as new era Superfoods 3.Promotes the concept of utilizing food crops as nutraceuticals by discussing physical, chemical and physiological characteristics of Chia and Quinoa 4.Describes the importance of using Chia and Quinoa to help as functional foods

1.Provides detailed information about two healthy substitutes for cereal crops 2.Explains the importance of utilizing ancient crops as new era Superfoods 3.Promotes the concept of utilizing food crops as nutraceuticals by discussing physical, chemical and physiological characteristics of Chia and Quinoa 4.Describes the importance of using Chia and Quinoa to help as functional foods

We live in a world of major disruption, where the individual and the collective stand in opposition against the backdrop of globalization, digital revolution, community development, growing concerns around health and the planet, and now an unprecedented global health crisis. This book explores how these phenomena influence the social ties that surround food and the way we eat together. Extensive research is presented on institutional recommendations concerning eating together, the role of online communities in supporting weight loss, the perceived consequences of diets, the social phenomena involved in vegetarianism, market segmentation in the case of ritual and religious practices, and the rising tendency to "buy local" and to value local identity. As the Covid-19 crisis adds to the complexity of these issues, its impact is also taken into account. For both interested readers and the many players involved in the agri-food industry, these reflections shed light on the current developments in "eating together".

Outbreaks of Mad Cow Disease, reports of potentially harmful genetically engineered corn and irradiated vegetables are fueling consumers' demands for clear, concise information about the safety and quality of the food supply. Librarians and consumers alike can quickly locate authoritative sources of up-to-date and accurate information in this easy to use handbook. There is a brief history of food safety with a chronology of incidents, products, and legislation. Recommended books, pamphlets, articles, Web sites, and other electronic resources are described. This one-stop handbook brings together in one volume food safety statistics, laws and regulations, and contact information for hot lines and help lines, organizations, and education and training opportunities. This book includes

An Overview of Food Safety

Issues in Food Safety

Chronology of Food Safety-related events

Food Safety Regulation

Food Safety Statistics

Careers in Food Safety

Food Safety Resources

Glossary DEGREESR"

Aging can be perceived differently during different times in one's life. Aging as a process not only influences medical and economic dimensions at an individual level but also at societal and national levels. Aging is a natural process; however, its standard definition in a healthcare context is yet unclear. To delay the aging process and to maintain quality of life until the end of life are two goals of prime importance. Various healthcare approaches are being developed and experimented on to best manage aging as if it is a disease. Nutraceuticals are value-added dietary supplement products and have an immense potential in altering key structures and functions of aging. Nutraceuticals can be a keystone in altering sub-normal performing physiological and metabolic systems due to aging. Nutraceuticals for Aging and Anti-Aging: Basic Understanding and Clinical Evidence addresses aging and anti-aging nutraceuticals based on 10 major challenges, such as cognitive health, malnutrition, substance abuse, bladder control, and oral health, among others. It examines how these challenges can be complemented with nutraceuticals and connects the applications with the traditional wisdom of the aging process. Key Features Examines the aging process, then recommends nutraceuticals for aging and anti-aging processes Describes the aging process from the western perspective, and Ayurvedic medicine (Indian traditional system) and traditional Chinese medicine perspectives Provides, whenever possible, the clinical evidence of the applications of nutraceuticals for aging and anti-aging This book is a valuable resource for physicians, clinical experts, pharmaceutical companies and their experts, nutrition specialists, entrepreneurs, chemists, pharmacists, food chemists-technologists, as well as researchers and post-graduate students involved in these specialties. Also available in the Nutraceuticals: Basic Research/Clinical Applications Series: Bioactive Peptides: Production, Bioavailability, Health Potential, and Regulatory Issues, edited by John O. Onuh, M. Selvamuthukumaran, and Yashwant V. Pathak (ISBN: 978-0-3675-1177-7) Nutraceuticals for Prenatal, Maternal and Offspring's Nutritional Health, edited by Priyanka Bhatt, Maryam Sadat Miraghajani, Sarvadaman Pathak, and Yashwant V. Pathak (ISBN 978-1-1383-4582-9) Advances in Nutraceutical Applications in Cancer: Recent Research Trends and Clinical Applications, edited by Sheeba Varghese Gupta, and Yashwant V. Pathak (ISBN 978-1-1385-9391-6)

This book focuses on the impact of monetary policy and food price volatility and inflation in emerging and developing economies. The tendency for food price volatility to blot inflation forecasting accuracy, engender tail dynamics in the overall inflation trajectory and derail economic welfare is well known in the literature. The ability of monetary policy to exact stability in food prices, theoretically, has also been well espoused. The empirical evidence, however, is not only in short supply, but also the studies available have dwelt on approaches that underplay the volatile behaviour of food prices. This book focuses on inflation targeting in emerging economies such as Chile, Mexico, Turkey, Brazil, Hungary, Russia, Colombia, South Africa, Indonesia and Ghana, as these are economies with considerable proportion of the consumption basket occupied by food. The book provides the means to understand at first hand the correct way to model food inflation, account for the related policy responses to deviations either in the short or medium to long term, and in market conditions that are subject to excessive variability. Strong evidence is presented that captures deviations of food prices from their trend and the accompanying monetary policy effect in stabilizing such variabilities across distinct frequencies. The novel approach in this book addresses the burgeoning puzzles of asymmetry in monetary policy effect on food prices at high, medium and low episodes of food inflation. In doing so, this book presents a powerful tool for researchers interested in understanding not just the transmission mechanism, but also the magnitudes involved, and to policymakers whose existing tools have failed them. Future studies will do well to deepen the evidence and seek new grounds to which the phenomenon manifests beyond and below emerging markets. This book will be of great interest to students, scholars and policymakers involved in agricultural economics, financial economics, food security and sustainable development.

The dairy industry usually adopts conventional methods of processing various milk-based food products, which can destroy nutrients and minimize organoleptic qualities. An alternative approach for this is the non-conventional method of non-thermal processing techniques. Not only does this enhance the nutritional profile of the various processed products, but increases the consumer acceptability. There are some emerging non-thermal processing techniques such as pulsed light, cold plasma, high pressure processing, ultrasonic, UV pasteurization, or ozone treatments, which can be successfully employed in dairy processing industries to enhance product acceptability, safety, and quality aspects. Non-Thermal Processing Technologies for the Dairy Industry describes several emerging non-thermal processing techniques that can be specially employed for the dairy processing industry. The book narrates the benefits of using pulsed light, cold plasma, high pressure and ultrasonic during processing of various dairy products. Key Features: Addresses techniques used for extraction of functional food components from various dairy products by using super critical CO2 extraction technology. Explains application of ozone and cold plasma technology for treating dairy processing waste waters with efficient recycling aspects. Discusses the importance of using biopreservatives in shelf life extension of several dairy food products. Portrays scope and significant importance of adopting UV pasteurization in processing market milk along with safety and environmental impacts over processing This book solves the issue of waste generation in dairy industries and further advises recovery of such waste for efficient recycling process. In addition to being useful for dairy technologists, it is a great source for academic scholars and students looking to gain knowledge and excel in the non-thermal procesing area.

While Guinness is a global product, it still contains references to Ireland and it occupies a particular place in imaginings of Irishness. Brewing Identities is unique in that, while it focuses on the (re)production of a specific kind of ethno-national identity- Irishness - it is simultaneously transnational in scope, as the author maps the trails of products, people and symbolic constructs through a globalised world. In pubs from Dublin to London to New York, the reader is taken on a multi-sited ethnography, where stories unfold through observation, interview, and conversation with fellow patrons and pub personnel, while drawing from an ample sampling of discursive and interactional sources from which the author derives her own interpretations and conclusions. Additionally, the book follows the trail of the political economy of Guinness. Brewing Identities produces an engaging and well-grounded mode of inquiry informed not only by multiple sources but by the interdisciplinary field of cultural studies, one that is particularly sensitive and responsive to both the convergences and discontinuities of diverse conditioning factors at work in the generally nebulous and complex sphere of identity production.

While Guinness is a global product, it still contains references to Ireland and it occupies a particular place in imaginings of Irishness. Brewing Identities is unique in that, while it focuses on the (re)production of a specific kind of ethno-national identity- Irishness - it is simultaneously transnational in scope, as the author maps the trails of products, people and symbolic constructs through a globalised world. In pubs from Dublin to London to New York, the reader is taken on a multi-sited ethnography, where stories unfold through observation, interview, and conversation with fellow patrons and pub personnel, while drawing from an ample sampling of discursive and interactional sources from which the author derives her own interpretations and conclusions. Additionally, the book follows the trail of the political economy of Guinness. Brewing Identities produces an engaging and well-grounded mode of inquiry informed not only by multiple sources but by the interdisciplinary field of cultural studies, one that is particularly sensitive and responsive to both the convergences and discontinuities of diverse conditioning factors at work in the generally nebulous and complex sphere of identity production.

Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, including litchi (lychee), pinto beans, and chickpeas; the content and antioxidant activity of dried plants; new applications of galactosidases in food products; a study of the medicinal properties of edible mushrooms; and more.

Analyses the lives and livelihoods of the female cashew shellers in Mozambique's capital in the colonial era, during which the industry grew to be a major export, and relates how the women played a fundamental, but previously underappreciated, role in the colony's economy. JOINT RUNNER-UP FOR THE 2017 AIDOO-SNYDER BOOK PRIZE Between the late 1940s and independence in 1975, rural Mozambican women migrated to the capital, Lourenco Marques, to find employment in the cashew shelling industry.This book tells the labour and social history of what became Mozambique's most important late colonial era industry through the oral history and songs of three generations of the workforce. In the 1950s Jiva Jamal Tharani recruited a largely female labour force and inaugurated industrial cashew shelling in the Chamanculo neighbourhood. Seasonal cashew brews had long been an essential component of the region's household, gift and informal economies, but bythe 1970s cashew exports comprised the largest share of the colony's foreign exchange earnings. This book demonstrates that Mozambique's cashew economy depended fundamentally on women's work and should be understood as "whole cloth". Drawing on over 100 interviews, the rich narratives convey layered histories: the rural crises that triggered the flight of women, their lives as factory workers, widespread payment and wage fraud, the formation of innovative urban families, and the health costs that all African families paid for municipal neglect of their neighbourhoods. Jeanne Marie Penvenne is Professor of History, and core faculty in International Relations, Africana and Women, and Gender and Sexuality Studies at Tufts University.. She is the author of the Herskovits shortlisted African Workers and Colonial Racism (James Currey/Heinemann, 1995)