Nutritional Oncology: Nutrition in Cancer Prevention, Treatment, and Survivorship presents evidence-based approaches to the study and application of nutrition in all phases of cancer including prevention, treatment, and survivorship. There is a long history of interest in the role of nutrition in cancer but only in the last 50 years has this interdisciplinary field developed scientific evidence from a combination of population studies, basic research, and clinical studies. Precision oncology, targeted therapies and immunonutrition have led to advances in cancer treatment and prevention. Highlighting insights from Precision Oncology and Precision Nutrition to improve cancer prevention, treatment and survival is the core mission of this book. The editors have over 40 years of clinical and research experience integrating science with practical advice based on available evidence for healthcare professionals while highlighting research vistas for the scientific community. Features: Comprehensive treatment of all aspects of nutrition and cancer, including prevention, response to treatment, avoidance of relapse and promotion of quality of life for cancer survivors. Examines alternative medicines and botanical dietary supplements and identifies hypotheses for future research based on science. This book is written for doctors, dietitians, and other health care professional advising cancer patients, cancer survivors and the general public.

Lactic acid bacteria (LAB) are a diverse group of bacteria that comprise low GC content Gram-positive cocci or rods that produces lactic acid as the major end product of the fermentation process. Bifidobacterium genera may also be considered as a part of the LAB group for possessing some similar phenotypical characteristics despite the higher GC content. The key feature of LAB metabolism is efficient carbohydrate fermentation. This contributes to the production of several microbial metabolites that result in the improvement of flavor and texture of fermented foods, in addition to its positive impact on the human health when LAB is administered as a probiotic. The book deals with advances made in the functionalities of LAB, such as their effect on vitamin D receptor expression, impact on neurodegenerative pathologies, production of B-vitamins for food bio-enrichment, production of bacteriocins to improve gut microbiota dysbiosis, production of metabolites from polyphenols and their effects on human health, effect on reducing the immunoreaction of food allergens, as biological system using time-temperature to improve food safety, and the use of probiotics in animal feed. The book also reviews the use of LAB and probiotic technologies to develop new functional foods and functional pharmaceuticals.

First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.

Our brain is recognized by all specialists as the most complex entity created in nature. Regarding the extraordinary capacities of its functioning, still incompletely known, the control of the brain by our dietary lipids may seem very improbable to many people. Yet, research has shown that an imbalance in the intake of essential fatty acids is related to conditions as prevalent as depression, bipolar disorder and schizophrenia. Research on psychological disorders including attention deficit hyperactivity disorder, autism, aggressiveness and suicidal behavior are discussed in this text. Several neurodegenerative diseases, such as Alzheimer's, Parkinson's and multiple sclerosis are also explored. Several observations prove that not only are omega-3 fatty acids actively involved in maintaining the noble functions of our brain, but other lipids, including cholesterol, liposoluble vitamins (A, D and E) and some carotenoids play roles as well and are presented in this book. Dietary Lipids for Healthy Brain Function focuses on this important research for human health. This book brings readers, doctors, dietitians and nutritionists arguments that could improve brain development in young people, prevent many nervous diseases and slow down the age-related decline of higher brain functions. This book provides helpful information to improve health in the young as well in the old, using practical and personalized recommendations for preventing and treating nervous pathologies. Features: * Focuses on the importance of dietary lipids on the proper brain functioning. * Provides relevant references demonstrating the efficiency of dietary lipids to maintain a healthy brain. * Introduces lipid sources and describes their roles by lipid groups in behavior issues and various chronic nervous diseases.

Affecting more than 800 million people, food insecurity is a global problem that runs deeper than hunger and undernutrition. In addition to the obvious impact on physical well-being, food insecurity can result in risky coping strategies, increased expenditures on medical costs or transportation, and mental health issues. A review of the concepts and impacts of food insecurity through the lens of public health, Food Insecurity and Public Health details the complex issue of food insecurity and explores its reach beyond economics and agronomics. The book guides you through the fundamentals, beginning with theory, and the challenges in measuring it, and moving on to the impact of food insecurity on health. The book details the implications of food insecurity on public health practice, including epidemiology and outcomes of diseases such as HIV, TB, and non-communicable diseases, and the specific impact on women's health. It closes with case studies from the Navajo Nation, Kenya, and Southern Africa, offering the opportunity to learn from real-life successes and challenges. Each chapter also considers programs or interventions that have been used to attempt to address the issue, including a discussion of the US federal food stamps program. In truth, however, there continues to be a dearth of data on the ways in which programs can effectively address the problem of food insecurity at the household, community, or district level in either the short or long term-beyond, of course, the elimination of poverty, which is no doubt a root cause of the problem. The book gives you context for considering the links between food insecurity and health, and a framework for seeking integrated solutions to both problems.

Laboratory Methods in Food Microbiology describes a wide range of methods for use in the microbiological analysis of foods, including approaches to counting and detection procedures for microorganisms, identification of bacteria, yeasts and fungi, microbiological analysis for the main food commodity groups, and safety in the food microbiology laboratory. The book also discusses specific food poisoning outbreaks in the United States.
CONTENTS INCLUDE
* Comprehensive methods and advice on choosing appropriate techniques
* Discussion of internationally recognized standards
* Detection and enumeration of food-borne pathogenic and toxigenic microorganisms
* Detailed sections on analyses appropriate for the main food commodity groups
* Identification of bacteria, yeasts, and fungi isolated from foods
* Safety in the food microbiology laboratory
* Appendix of recipes for media and reagents

Nutritional Oncology: Nutrition in Cancer Prevention, Treatment, and Survivorship presents evidence-based approaches to the study and application of nutrition in all phases of cancer including prevention, treatment, and survivorship. There is a long history of interest in the role of nutrition in cancer but only in the last 50 years has this interdisciplinary field developed scientific evidence from a combination of population studies, basic research, and clinical studies. Precision oncology, targeted therapies and immunonutrition have led to advances in cancer treatment and prevention. Highlighting insights from Precision Oncology and Precision Nutrition to improve cancer prevention, treatment and survival is the core mission of this book. The editors have over 40 years of clinical and research experience integrating science with practical advice based on available evidence for healthcare professionals while highlighting research vistas for the scientific community. Features: Comprehensive treatment of all aspects of nutrition and cancer, including prevention, response to treatment, avoidance of relapse and promotion of quality of life for cancer survivors. Examines alternative medicines and botanical dietary supplements and identifies hypotheses for future research based on science. This book is written for doctors, dietitians, and other health care professional advising cancer patients, cancer survivors and the general public.

Comprehensively presents and discusses the wealth of information about pork products Includes specific details about the processing, quality of final products, and innovative aspects Presents innovative health-oriented approaches to elaborated traditional and commercial pork products Discusses healthier pork meat products that adhere to consumer trends and government recommendations

Food quality has traditionally been assessed in terms of wholesomeness, acceptability and adulteration. Yet, this traditional methodology for food analysis has increasingly proved to be inadequate. During the recent past
however, new analytical approaches used to assess the quality of foods have been emerging - work on chemotaxonomy has gained momentum, new molecules in the plant kingdom have been discovered, and there have been many advances in molecular biology and genetics.
As well as comparing and evaluating indices used to assess quality of foods, Handbook of Indices of Food Quality and Authenticity surveys the emerging techniques and methods that are currently opening up to the analyst. The book discusses the potential of these novel approaches which are sure to help in solving the new problems the food scientist is likely to face in the future.
As a detailed study of current methodologies and indicesof food quality, this book is an essential reference work for industry and an indispensable guide for the research worker, food scientist and food analyst. It will serve as a valuable tool for those analysts facing the challenge of applying known methods to unorthodox formulations and
developing new or improved methods for quality evaluation.

Nanomaterials in Bionanotechnology: Fundamentals and Applications offers a comprehensive treatment of nanomaterials in biotechnology from fundamentals to applications, along with their prospects. This book explains the basics of nanomaterial properties, synthesis, biological synthesis, and chemistry and demonstrates how to use nanomaterials to overcome problems in agricultural, environmental, and biomedical applications. Features Covers nanomaterials for environmental analysis and monitoring for heavy metals, chemical toxins, and water pollutant detection Describes nanomaterials-based biosensors and instrumentation and use in disease diagnosis and therapeutics Discusses nanomaterials for food processing and packaging and agricultural waste management Identifies challenges in nanomaterials-based technology and how to solve them This work serves as a reference for industry professionals, advanced students, and researchers working in the discipline of bionanotechnology.

Describes extensively the design and microfabrication of nanosensors based on nanotechnological tools. Provides a wide range of bioplatforms based on e.g., carbon nanostructures and Describes extensively a large number of application as a part of Nanomaterial based biosensors.

This sequence of manuals addresses key issues such as quality, safety and reliability for those working and training in the manufacture of biscuits, cookies and crackers. Each manual provides a self-sufficient guide to a key topic, full of practical advice on problem-solving and troubleshooting drawn from over 30 years in the industry.
Chocolate Enrobing o Moulding o Sandwich Creaming o Icing o Application of Jam o Marshmallow o Caramel o Troubleshooting Tips
This manual describes what is involved in secondary processes of biscuits-the procedures used to enhance biscuits after they have been baked.

This sequence of manuals addresses key issues such as quality, safety and reliability for those working and training in the manufacture of biscuits, cookies and crackers. Each manual provides a self-sufficient guide to a key topic, full of practical advice on problem-solving and troubleshooting drawn from over 30 years in the industry.
The Biscuit, Cookie and Cracker Manufacturing Manuals will be useful to managers and engineers involved in processing confectionery and baked goods, as well as designers of machinery and production lines.

Sheeting o Gauging o Cutting o Laminating o Rotary Moulding o Extruding o Wire Cutting o Depositing o Troubleshooting Tips
This manual describes what is involved in forming dough pieces from mixed dough.

This sequence of manuals addresses key issues such as quality, safety and reliability for those working and training in the manufacture of biscuits, cookies and crackers. Each manual provides a self-sufficient guide to a key topic, full of practical advice on problem-solving and troubleshooting drawn from over 30 years in the industry.
What Happens in a Baking Oven o Types of Ovens o Post-Oven Processes o Cooling o Handling o Troubleshooting Tips
This manual describes what is involved in baking and cooling biscuits from dough pieces that have been placed on the oven band.

Like its predecessors, the new and updated edition of Advanced Nutrition: Macronutrients, Micronutrients, and Metabolism is an essential textbook for advanced undergraduate and first-year graduate students studying human nutrition. This book draws on inter-related sciences including biochemistry, genetics, and physiology to provide a full understanding of nutrition science. This third edition describes the chemistry, absorption, use and excretion of each of the essential nutrients. There is comprehensive coverage of nutrient-nutrient interactions and both macro and micronutrients. The book places strong emphasis on how nutrient-genetic interactions function with respect to disease development. The new edition includes some of the most recent descriptions of the roles nutrients play in the expression of genetic traits for a variety of degenerative diseases. It includes a new chapter explains the function of microorganisms in the maintenance and development of chronic degenerative disease. Features: Chapters address clinical conditions such as obesity, starvation, hyperlipemia, renal disease and organ function. Includes updated information on the body's microbiotica and the daily nutrient needs of humans across the life cycle. Material reveals the neurodegenerative response to dietary variables with respect to the regulation of food intake. Chapter summaries highlight key information and case studies challenge students to integrate what they have learned to solve clinical cases.

Millets are low cost cereal grains and widely used in the food industry and animal husbandry as an important source of food and feed. As a rich source of starch, protein, minerals, vitamins, and specific bioactive compounds that contain beneficial antioxidant properties, they have gained considerable attention as a botanical dietary supplement and various functional foods. Millets: Properties, Processing, and Health Benefits explores millet production, chemistry and nutritional aspects, processing technologies, product formulations, and more. Understanding the properties of millets provides a basis for better utilizing millet crops, in addition to further development of millets as an important industrial crop. Key Features: Provides millet taxonomy, history, nutritional aspects, and health benefits Discusses the physical and functional properties of millets Explores various millet-based products Deals with starch composition, structure, properties, and applications Touches on postharvest management of millets This book combines information on the composition, functional properties and processing along with information on the health properties of millets. With its unique presentation on millets flour and starch, it will be suitable for those wanting to use millets in various food products, including food technologists, nutritionists, research scientists, and agriculture professionals.

Increased oxidative stress due to the production of excessive amounts of free radicals along with the effects of chronic inflammation plays a major role in the initiation and progression of most chronic diseases. In addition, increased release of glutamate plays a central role in the pathogenesis of various disorders. This second edition of Micronutrients in Health and Disease proposes a novel concept that in order to simultaneously and optimally reduce oxidative stress, chronic inflammation, and glutamate, it is essential to increase levels of antioxidant enzymes as well as levels of dietary and endogenous antioxidant compounds at the same time. This is accomplished by activating the Nrf2 pathways and by increasing the levels of antioxidant compounds and B-vitamins through supplementation. This book proposes a mixture of micronutrients that achieves this above goal. The mixture of micronutrients together with modification in diet and lifestyle may reduce the risk of chronic diseases and in combination with standard care, may improve the management of these diseases. KEY FEATURES * Provides evidence in support of the idea that increased oxidative stress, chronic inflammation, and glutamate are involved in the pathogenesis of chronic diseases. * Contains three new chapters on Huntington's disease, Autism spectra, and Prion disease. * Discusses the role of microRNAs in the pathogenesis of chronic diseases. * Presents information on regulation of the expression of microRNAs by reactive oxygen species and antioxidants. Micronutrients in Health and Disease, Second Edition serves as a valuable resource for those seeking to promote healthy aging and prevent and improved management of chronic diseases.

Australian Native Plants: Cultivation and Uses in the Health and Food Industries provides a comprehensive overview of native food crops commercially grown in Australia that possess nutritional and health properties largely unknown on a global basis. These native foods have been consumed traditionally, have a unique flavor diversity, offer significant health promoting effects, and contain useful functional properties. Australian native plant foods have also been identified for their promising antioxidant and antimicrobial properties that have considerable commercial potential. This book is divided into three parts: The first part reviews the cultivation and production of many Australian native plants (ANP), including Anise Myrtle, Bush Tomato, Desert Raisin, Davidson's Plum, Desert Limes, Australian Finger Lime, Kakadu Plum, Lemon Aspen, Lemon Myrtle, Muntries, Native Pepper, Quandong, Riberry, and Wattle Seed. It then examines the food and health applications of ANP and discusses alternative medicines based on aboriginal traditional knowledge and culture, nutritional characteristics, and bioactive compounds in ANP. In addition, it reviews the anti-obesity and anti-inflammatory properties of ANP and discusses food preservation, antimicrobial activity of ANP, and unique flavors from Australian native plants. The third section covers the commercial applications of ANP. It focuses on native Australian plant extracts and cosmetic applications, processing of native plant foods and ingredients, quality changes during packaging, and storage of Australian native herbs. The final few chapters look into the importance of value chains that connect producers and consumers of native plant foods, new market opportunities for Australian indigenous food plants, and the safety of using native foods as ingredients in the health and food sectors.

Nutrients play a significant role in brain development throughout fetal and postnatal life. This book reviews the evidence from animal and human research, highlighting the influence of specific nutrients on brain function and cognitive development. With a unique, integrative approach to the nutritional, environmental, and genetic influences on brain development, the book examines issues such as single versus multiple limiting nutrients, critical periods of deficiency, and the impact of the child-parent relationship on the architecture of the developing brain. The effect of undernutrition on the developing brain of infants and young children can be devastating and enduring. It can impede behavioural and cognitive development and educability, thereby undermining future work productivity. Chapter authors are experts in this field of research and provide an up-to-date insight into the role of the individual nutrients in brain development and function.

Here is an abundance of valuable information on different sensing techniques for fruits and vegetables. The volume covers emerging technologies, such as NMR, MRI, wireless sensor networks (WSN), and radio-frequency identification (RFID) and their potential for industrial applications. Key features of the volume: * Provides an inclusive review of the developments of sensors for quality analysis and inspection of fresh fruits and vegetables * Fosters an understanding of the basic sensing techniques for quality assessment of fresh fruits and vegetables * Covers advanced sensing technologies, including computer vision, spectroscopy, X-rays, magnetic resonance, mechanical contact, wireless sensor networks, and radio-frequency identification sensors * Reviews the significant progress in sensor development of noninvasive techniques for quality assessment of fruits and vegetables

This volume focuses on food preservation prior to distribution and sale, which is a major challenge in the tropical climates of most developing nations. In order to assure that food products are safe for human consumption, due importance must be given to the quality and safety aspects of production, processing, and distribution. This volume provides an informative overview of recent research on the therapeutic potential of various new and natural compounds along with novel technologies for enhanced shelf-life longevity and food safety. It also looks at the antimicrobial constituents of different sources and the history of their use as biopreservatives. It includes scientific evaluations of their use as alternative or potential biopreservatives. Focusing on real-life applications in consumer and food products, the book is divided into three parts, covering health and quality aspects of food preservation, applications of novel biomolecules for quality and safety of foods, and novel research techniques in food biopreservation.

Beer is made up of various bioactive substances containing antioxidants and specific ingredients with potentially beneficial effects on the human body if consumed in moderation. In the production process, the addition of hops, cereals, and malt leads to an increased content of naturally occurring antioxidant compounds in beer, mainly phenolic compounds. This book presents information on the history, compositional analysis, and brewing process of craft beers. It covers aspects of fruit fortification to different craft brewed beers and how it will enhance the nutritional composition, antioxidant properties, color and sensory attributes of beers. The alcohol industry continues to grow quickly worldwide, this book provides relevant research literature about the recent studies and experimentation about beers which will be helpful to students, researchers, industrialists, producers, and many others. The incorporation of fruits for the fortification of beers is a topic of interest resulting in the need for more innovative and effective methods and steps in the production of newer variants of beers.

In food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This book covers basics and advances in thermal processing of food. These include drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating, in terms of food engineering and process design aspect. It further describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical-oriented issues related to food technology. Traditional and new extraction techniques are also covered. Key features: Presents engineering focus on thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Different current research-oriented results are included as a key parameter. Covers advances in drying, evaporation, blanching, crystallization, and ohmic heating. Includes mathematical modeling and numerical simulations. Food Processing: Advances in Thermal Technologies is aimed at graduate students and professionals in food engineering, food technology, and biological systems engineering

Non-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and organoleptic properties of food products. This volume covers different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing technologies. The book focuses both on fundamentals and on recent advances in non-thermal food processing technologies. It also provides information with the description and results of research into new emerging technologies for both the academy and industry. Key features: Presents engineering focus on non-thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Different current research-oriented results are included as a key parameter. Covers high-pressure processing, pulse electric field, pulse light technology, irradiation, and ultrasonic techniques. Includes mathematical modeling and numerical simulations. Food Processing: Advances in Non-Thermal Technologies is aimed at graduate students, professionals in food engineering, food technology, and biological systems engineering.

FOOD PACKAGING: Innovations and Shelf-Life covers recently developments on food packaging and their influence in food quality preservation and shelf-life extension. The book also reviews sustainable and environmentally friendly packaging solutions. The book includes the following main topics: -Active and Intelligent Packaging -Bio-based Materials -Micro and Nano Materials -Packaging Design -Packaging Production and Characterization -Interaction between Packaging and Food -Regulatory Aspects It is an ideal reference source for government, industry, and academia professionals working in the areas of food science and technology.