A Complete Course in Canning and Related Processes, Fourteenth Edition: Fundamental Information on Canning provides readers with a complete course on canning. This latest edition continues the tradition for both professionals in the canning industry and students who have benefitted from this collection for over 100 years. It contains extensively revised and expanded coverage, and the three-title set is designed to cover all phases of the canning process, including planning, processing, storage, and quality control. Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among other topics.

Antimicrobial Food Packaging, Second Edition continues to be an essential resource covering all aspects in the development and application of novel antimicrobial films to all types of packaged foods. The book is organized in six parts to include the main backgrounds and frameworks of the topic, types of packaging materials and packaging systems and the migration of packaging elements into food, the most relevant established and emerging technologies for microbial detection in food systems, the development and application of antimicrobial packaging strategies to specific food sectors, and the most promising combinational approaches, also including combinational edible antimicrobial coatings. Useful to a wide audience of researchers, scientists and students, the new edition brings six new chapters that include the latest information on smart packaging, algae biofilms for antimicrobial packaging applications, polylactic acid-tea polyphenol nanofibers, use in antimicrobial packaging, chitosan and proanthocyanidins, chitosan and e-polylysine bionanocomposite films, citrus essential oils, and also includes dairy products.

The book has a comprehensive account of the climate change with possible projections on food security in India. Global scenario of extreme climatic events and the corresponding probable climatic parameters in the years to come are discussed elaborately. The effect of climatic variability on the productivity of crops particularly cereals, pulses, oilseeds, vegetables, fruits and flowers etc and incidences of plant diseases are highlighted. Moreover, the environmental effect on edible mushroom and rubber cultivation is also brought under the discussion in the book. Besides crop productivity, the information on the impact of climatic variability on the productivity/survival of livestock and freshwater fisheries is also made available. To avert weather vagaries, agro-advisory services on national perspectives are rendered with due importance. Finally, a focus on district level agro-advisory followed by a proper crop planning is also bestowed.

Bacterial Fish Diseases: Environmental and Economic Constraints will be useful for researchers and academics who need to understand the nature and consequences of bacteria-related disease in fishes. It has in-depth information on the complete genome of various bacterial species and identifies an essential number of virulence genes that affect the pathogenic potential of the bacteria in fish. Users will find the most relevant information derived from the available bacterial genomes concerning virulence and the diverse virulence factors that actively participate in host adherence, colonization and infection, including structural components, extracellular factors, secretion systems, iron acquisition and quorum sensing mechanisms. This reference is beneficial for understanding economic losses due to bacterial pathogens in fish fauna and its impact on the economy. It addition, it provides information on good aquaculture practices and how to scientifically manage aquaculture and fishery sectors.

This volume offers a comparative survey of diverse settler colonial experiences in relation to food, food culture and foodways - how the latter are constructed, maintained, revolutionised and, in some cases, dissolved. What do settler colonial foodways and food cultures look like? Are they based on an imagined colonial heritage, do they embrace indigenous repertoires or invent new hybridised foodscapes? What are the socio-economic and political dynamics of these cultural transformations? In particular, this volume focuses on three key issues: the evolution of settler colonial identities and states; their relations vis-a-vis indigenous populations; and settlers' self-indigenisation - the process through which settlers transform themselves into the native population, at least in their own eyes. These three key issues are crucial in understanding settler-indigenous relations and the rise of settler colonial identities and states.

Nutritional Management of Renal Disease, Fourth Edition, offers in-depth reviews of the metabolic and nutritional disorders prevalent in patients with renal disease and serves as an in-depth reference source concerning nutrition and kidney disease. This classic translational reference provides correct diagnosis - and therefore correct treatment - of renal, metabolic, and nutritional disorders. Nephrologists, diebetologists, endocrinologists, dieticians, and nutritionists depend on a strong understanding of the molecular basis for the disease. This fourth edition includes thorough new case reports, offering expert advice on how to use the latest research and clinical findings in counseling patients about dietary and lifestyle options. Readers gain insight into which treatments, medications, and diets to use based on the history, progression, and genetic make-up of a patient.

The issues related to food science and authentication are of particular importance for researchers, consumers and regulatory entities. The need to guarantee quality foodstuff - where the word "quality" encompasses many different meanings, including e.g. nutritional value, safety of use, absence of alteration and adulterations, genuineness, typicalness, etc. - has led researchers to look for increasingly effective tools to investigate and deal with food chemistry problems. As even the simplest food is a complex matrix, the way to investigate its chemistry cannot be other than multivariate. Therefore, chemometrics is a necessary and powerful tool for the field of food analysis and control.

For food science in general and food analysis and control in particular, there are several problems for which chemometrics are of utmost importance. Traceability, i.e. the possibility of verifying the animal/botanical, geographical and/or productive origin of a foodstuff, is, for instance, one area where the use of chemometric techniques is not only recommended but essential: indeed, at present no specific chemical and/or physico-chemical markers have been identified that can be univocally linked to the origin of a foodstuff and the only way of obtaining reliable traceability is by means of multivariate classification applied to experimental fingerprinting results.

Anotherarea where chemometrics is of particular importance is in building the bridge between consumer preferences, sensory attributes and molecular profiling of food: by identifying latent structures among the data tables, bilinear modeling techniques (such as PCA, MCR, PLS and its various evolutions) can provide an interpretable and reliable connection among these domains. Other problems include process control and monitoring, the possibility of using RGB or hyperspectral imaging techniques to nondestructively check food quality, calibration of multidimensional or hyphenated instruments etc. "

The book provides facts of fruits and their role in curing of diseases with cell line or animal studies and their pharmacological evidence would help the readers to understand the subject in greater depth. It provides information on the subject and will help researchers to carry the interest forward. The book links the traditional knowledge available on each fruit crop regarding their curative properties and the information on their scientific validation. The contents have been organized crop wise in a logical sequence, with references been provided at the end of each chapter for further reading and better understanding of the subject.The book will help the students/ researchers/ scientists and common man alike to look at the fruits as protective foods not just because it is said so, but with a scientific explanation. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.

The Handbook of Research on Food Processing and Preservation Technologies is a rich 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of other applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques of the multi-volume set reports on a number of applications of computer-aided techniques for quality evaluation and to secure food quality. The chapter authors present emerging nonthermal approaches for food processing and preservation including a detailed discussion on color measurement techniques, RFID, 3D-food printing, potential of robotics, artificial intelligence, terahertz spectroscopy imaging technique, instrumentation techniques and transducers, food labeling as marketing and quality assurance tool, detection of pesticides, mathematical simulation of moisture sorption in food products, numerical methods and modeling techniques, concept of phase change materials, and dielectric properties of animal source foods. Other volumes in the set include: Volume 1: Nonthermal and Innovative Food Processing Methods Volume 2: Nonthermal Food Preservation and Novel Processing Strategies Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance Along with the other volumes, Handbook of Research on Food Processing and Preservation Technologies provides an abundance of valuable information and will be an excellent reference for researchers, scientists, students, growers, traders, processors, industries, and others.

Freshwater Fishes of the Eastern Himalayas provides a guide to describe the internationally accepted methods used in the accurate identification of fishes, morphometry, i.e., body proportions, meristics, i.e., counts of countable characters, viz., scales, fin rays, pores, vertebrae etc., characters of bones wherever necessary, special characters, viz., serrations of fin spines, axillary lobes, lobes, color patterns, etc. All the available taxa of the region are covered, making this an essential reference that provides the original description of genera and species. Diagnostic characters in the book can be easily examined by an unaided eye or by a binocular dissecting microscope with transmitted light.