Egg Innovations and Strategies for Improvements examines the production of eggs from their development to human consumption. Chapters also address consumer acceptance, quality control, regulatory aspects, cost and risk analyses, and research trends. Eggs are a rich source of macro- and micronutrients which are consumed not only by themselves, but also within the matrix of food products, such as pastas, cakes, and pastries. A wholesome, versatile food with a balanced array of essential nutrients, eggs are a stable of the human diet. Emerging strategies entail improvements to the composition of eggs via fortification or biological enrichment of hen's feed with polyunsaturated fatty acids, antioxidants, vitamins, or minerals. Conversely, eggs can be a source of food-borne disease or pollutants that can have effects on not only human health, but also egg production and commercial viability. Written by an international team of experts, the book presents a unique overview of the biology and science of egg production, nutrient profiling, disease, and modes for increasing their production and quality. Designed for poultry and food scientists, technologists, microbiologists, and workers in public health and the food and egg industries, the book is valuable as an industrial reference and as a resource in academic libraries.

Nanoencapsulation Technologies for the Food and Nutraceutical Industries is a compendium which collects, in an easy and compact way, state-of-the-art details on techniques for nanoencapsulation of bioactive compounds in food and nutraceutical industries. The book addresses important modern technologies, including biopolymer based nano-particle formation techniques, formulation based processes, such as nano-liposomes and nano-emulsions, process based nano-encapsulation, such as electro-spinning and nano-spray drying, natural nano-carrier based processes, like casein and starch nano-particles, and other recent advances. This definitive reference manual is ideal for researchers and industry personnel who want to learn more about basic concepts and recent developments in nanotechnology research.

Food Protection and Security: Preventing and Mitigating Intentional and Unintentional Contamination of Food and Beverage presents the latest information on our need to protect our food supply from accidental contamination, economically motivated adulteration, and contamination with intent to harm (bioterrorism or agro-terrorism). This book covers all three branches of food protection, providing a comprehensive overview of the methods and strategy involved. Part one covers the need for food protection, looking at potential hazards in the production, processing, and supply chain. Part two looks at detection methods for contaminants in food, with the final section addressing food contamination incidents and prevention and response strategies.

"Reward Deficit Disorders" is written for researchers in both academia and the pharmaceutical industry who use animal models in research and development of drugs for reward deficit disorders such as alcohol dependence, nicotine dependence, heroin and cocaine addiction, obesity, and gambling and impulse control disorders. "Reward Deficit Disorders "has introductory chapters expressing the view of the role and relevance of animal models for drug discovery and development for the treatment of psychiatric disorders from the perspective of (a) academic basic neuroscientific research, (b) applied pharmaceutical drug discovery and development, and (c) issues of clinical trial design and regulatory agencies limitations. Each volume examines the rationale, use, robustness and limitations of animal models in each therapeutic area covered and discuss the use of animal models for target identification and validation. The clinical relevance of animal models is discussed in terms of major limitations in cross-species comparisons, clinical trial design of drug candidates, and how clinical trial endpoints could be improved. "Reward Deficit Disorders" also has a section dedicated to the specifics of the regulatory aspects to abuse liability testing. The aim of this series of volumes on "Animal and Translational Models for CNS Drug Discovery" is to identify and provide common endpoints between species that can serve to inform both the clinic and the bench with the information needed to accelerate clinically-effective CNS drug discovery.

This is the third volume in the three volume-set, "Animal and Translational Models for CNS Drug Discovery" 978-0-12-373861-5, which is also available for purchase individually.
Provides clinical, academic, government and industry perspectives fostering integrated communication between principle participants at all stages of the drug discovery processCritical evaluation of animal and translational models improving transition from drug discovery and clinical developmentEmphasizes what results mean to the overall drug discovery processExplores issues in clinical trial design and conductance in each therapeutic areaNeurological Disorders is available for purchase individually.

Heat Transfer in the Chemical, Food and Pharmaceutical Industries, a new volume in the Industrial Equipment for Chemical Engineering set, includes thirteen independent volumes on how to perform the selection and calculation of equipment involved in the thirteen basic operations of process engineering, offering readers reliable and simple, easy to follow methods. Throughout these concise and easy-to-use books, the author uses his vast practical experience and precise knowledge of global research to present an in-depth study of a variety of aspects within the field of chemical engineering.

Nanofiber Composite Materials for Biomedical Applications presents new developments and recent advances in nanofiber-reinforced composite materials and their use in biomedical applications, including biomaterial developments, drug delivery, tissue engineering, and regenerative medicine. Unlike more conventional titles on composite materials, this book covers the most innovative new developments in nanofiber-based composites, including polymers, ceramics, and metals, with particular emphasis on their preparation and characterization methodology. Selected case studies illustrate new developments in clinical and preclinical use, making the information critical for the development of new medical materials and systems for use in human health care, and for the exploration of new design spaces based on these nanofibers. This book is essential reading for those working in biomedical science and engineering, materials science, nanoscience, biomedical nanotechnology, and biotechnology.

Handbook of Odors in Plastic Materials, Second Edition, analyzes the reasons behind unwanted odor formation and the methods for preventing it. The book covers the fundamentals of odor formation and its transport within a material, the relationship between odor and toxicity, and seventeen methods of odor removal. Odor can play a significant role in the success of a product; it can decide whether a customer purchases the product in the first place, or can be the cause of complaints or returns. Similarly, in scented products, the retention of volatile components is a particular challenge and opportunity. There are several factors which have an impact on the formation of odors in plastic materials, including the properties of the polymer, use of additives in processing, exposure to radiation and oxygen, storage, and recycling. Thirty-seven polymers and forty-one critical product groups are analyzed based on the latest research publications and patents. The book also discusses regulations related to odor in products, effects of odor on health and safety, and the effect of odors from plastic materials on indoor air quality.

Databook of Plasticizers, Second Edition, contains data on the most important plasticizers in use today, including over 375 generic and commercial plasticizers. The data comes from a range of sources beyond plasticizers' manufacturers, allowing for a detailed comparison of properties between different plasticizers. Over 100 different data fields are provided, from general information, such as molecular structure and formula, to physical properties, health and safety information, ecological properties, and recommendations regarding appropriate use and performance of each plasticizer. The databook is an essential resource for engineers, technicians, and materials scientists responsible for specifying a plasticizer. It provides trustworthy and up-to-date data that is applicable to a range of numerous application areas, such as construction, automotives, food packaging, and more.

Handbook of Plasticizers, Third Edition, is an essential professional reference, providing information that enables R&D scientists, production chemists, and engineers the information they need to use plasticizers more effectively, and to avoid certain plasticizers in applications where they may cause health or material durability problems. Plasticizers are vital to the plastics industry, particularly in improving the properties of materials such as PVC. Plasticizers are commonly added to complex mixtures containing a variety of materials, so successful incorporation requires a broad understanding of the mechanisms of plasticizer action, and compatibility with different materials and blends. There is a large selection of commercial plasticizers, and various environmental issues which impact on selection decisions. The book discusses new and historical approaches to the use of plasticizers, explaining mechanisms of plasticizers' action and their behavior in plasticized systems. It goes into detail on the use of plasticizers in a range of specific polymers, polymer blends, and other industrial products. This includes coverage of the impact of plasticizers on processing. George Wypych provides the data and know-how from the most recent sources and updated information required by engineers and scientists working in the plastics industry and the many industry sectors that use plastics in their products. The book covers the uses, advantages, and disadvantages of plasticizers, historical and theoretical background, their effects on process conditions, and health, safety, and environmental issues.

Handbook of Foaming and Blowing Agents provides useful guidance to assist practitioners in the more efficient and effective selection of foaming methods and blowing agents. The book focuses on the selection of additives for a diverse range of foaming processes, which can be enhanced using modern chemical means to improve product quality, speed up the process, and broaden the range of products that can be produced using foaming technology. Foamed polymers have many beneficial properties, including lower density, high heat and sound insulation, and shock absorbency. Foamed plastic parts are now a ubiquitous part of everyday life-from food packaging to seat cushions. As the application of foamed polymers expands and diversifies, a variety of foaming techniques and equipment are available to produce very diverse range of products. Foaming methods are generally established, but very little is known about the composition of materials to be processed and the additives to enhance foam products or make the foam production more economical. The book introduces useful analytical techniques for foaming, and thoroughly discusses the environmental impact of foaming processes.

Dust Explosion Dynamics focuses on the combustion science that governs the behavior of the three primary hazards of combustible dust: dust explosions, flash fires, and smoldering. It explores the use of fundamental principles to evaluate the magnitude of combustible dust hazards in a variety of settings. Models are developed to describe dust combustion phenomena using the principles of thermodynamics, transport phenomena, and chemical kinetics. Simple, tractable models are described first and compared with experimental data, followed by more sophisticated models to help with future challenges. Dr. Ogle introduces the reader to just enough combustion science so that they may read, interpret, and use the scientific literature published on combustible dusts. This introductory text is intended to be a practical guide to the application of combustible dust models, suitable for both students and experienced engineers. It will help you to describe the dynamics of explosions and fires involving dust and evaluate their consequences which in turn will help you prevent damage to property, injury and loss of life from combustible dust accidents.

Vaccine development is a complex and time consuming process that differs from the development of conventional pharmaceuticals. Primarily, vaccines are intended for use in healthy individuals as a preventative measure, requiring a long and rigorous process of research and many years of testing and development prior to clinical trials and regulatory approval. The average time for the development of vaccines to clinical is 12 to 15 years. Vaccine Development: From Concept to Clinic is a detailed overview of the development of new vaccines, covering the entire process and addresses all classes of vaccines from a processing, development and regulatory viewpoint. Utilising successful case studies the book will provide insight to the issues scientists face when producing a vaccine, the steps involved and will serve as an ideal reference tool regarding state-of-the-art vaccine development. This book is an ideal companion for any researchers working in vaccine discovery and development or with an interest in the field.

Pulp and Paper Industry: Chemical Recovery examines the scientific and technical advances that have been made in chemical recovery, including the very latest developments. It looks at general aspects of the chemical recovery process and its significance, black liquor evaporation, black liquor combustion, white liquor preparation, and lime reburning. The book also describes the technologies for chemical recovery of nonwood black liquor, as well as direct alkali regeneration systems in small pulp mills. In addition, it includes a discussion of alternative chemical recovery processes, i.e. alternative causticization and gasification processes, and the progress being made in the recovery of filler, coating color, and pigments. Furthermore, it discusses the utilization of new value streams (fuels and chemicals) from residuals and spent pulping liquor, including related environmental challenges.

This handbook provides a wide overview of the field, fundamental understanding of the synthetic methods and structure/property correlation, as well as studies related to applications in a wide range of subjects. The handbook also provides 1H and 13C NMR spectra, FTIR spectra, DSC and TGA thermograms to aid in research activities. Additional tables on key NMR and FTIR frequencies unique to benzoxazine, heat of polymerization, Tg, and char yield will greatly aid in the choice of proper benzoxazine for a specific application.

Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers' acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain a vast array of components, many of them unknown or constituting diverse or undefined molecular structures making the need in the food industry to develop effective approaches to mitigate lipid oxidation in food systems. This book provides recent perspectives aimed at a better understanding of lipid oxidation mechanisms and strategies to improve the oxidative stability of food systems.

The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types of products has also developed. Thoroughly revised and updated, this major new edition contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention. Part one provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia. Part two focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases as well as and the impact of functional foods on cognition and bone health. Part three looks at the development of functional food products. Topics covered include maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products, probiotics and omega-3 polyunsaturated fatty acids (PUFAs). With its distinguished editors and international team of expert contributors, Functional foods: Concept to product is a valuable reference tool for health professionals and scientists in the functional foods industry and to students and researchers interested in functional foods.

Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural preservative and potential health-promoting properties. An authoritative new edition in two volumes, Handbook of herbs and spices provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices. Volume 2 begins with a discussion of such issues as the medicinal uses of herbs and spices and their sustainable production. Herbs and spices as natural antimicrobials in foods and the effect of their natural antioxidants on the shelf life of food are explored, before the book goes on to look in depth at individual herbs and spices, ranging from ajowan to tamarind. Each chapter provides detailed coverage of a single herb or spice, and begins by considering origins, chemical composition and classification. The cultivation, production and processing of the specific herb or spice is then discussed in detail, followed by analysis of the main uses, functional properties and toxicity. With its distinguished editor and international team of expert contributors, the two volumes of the new edition of Handbook of herbs and spices are an essential reference for manufacturers using herbs and spices in their products. They also provide valuable information for nutritionists and academic researchers.

Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can be used in the food industry to create new and improve existing products. Part one covers established and emerging methods of characterising and analysing taste and aroma compounds. Part two looks at different factors in the generation of aroma. Finally, part three focuses on sensory analysis of food flavour.

This reference handbook provides fully updated chemical, regulatory, health, and safety information on nearly 800 pesticides and other agricultural chemicals. The clear, consistent and comprehensive presentation of information makes Sittig's an essential reference for a wide audience including first responders, environmental and industrial health/safety professionals, the food industry, the agricultural sector and toxicologists. Detailed profiles are provided for each substance listed, including: usage; crop-specific residue limits; hazard ratings for long-term human toxicity; and endocrine disruptor and reproductive toxicity information. Every chemical profile contains references and web links to source information from the EPA, OSHA, the World Health Organization (WHO), and other important advisory and lawmaking bodies. This work is focused on regulated chemicals. The substances covered include pesticides, insecticides, herbicides, fungicides, rodenticides and related agricultural chemicals used on foods grown and produced for both human and animal consumption. These products are organized with common names, chemical synonyms, trade names, chemical formulae, US EPA pesticide codes, EU regulations including Hazard Symbol and Risk Phrases, EINECS, RTECS, CAS, and other unique identifiers so that all who may have contact with, or interest in them can find needed information quickly.

Many aspects of both grape production and winemaking influence wine sensory properties and stability. Progress in research helps to elucidate the scientific basis of quality variation in wine and to suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers and researchers. The focus is on recent studies, advanced methods and likely future technologies. Part one of the second volume Oenology and wine quality opens with chapters reviewing the impact of different winemaking technologies on quality. Topics covered include yeast and fermentation management, enzymes, ageing on lees, new directions in stabilisation, clarification and fining of white wines and alternatives to cork in wine bottle closures. Managing wine sensory quality is the major focus of part two. Authors consider issues such as cork taint, non-enzymatic oxidation and the impact of ageing on wine flavour deterioration. The volume concludes with chapters on the management of the quality of ice wines and sparkling wines. With authoritative contributions from experts across the world's winemaking regions, Managing wine quality is an essential reference work for all those involved in viticulture and oenology wanting to explore new methods, understand different approaches and refine existing practices.

Based on the integration of computer vision and spectrscopy techniques, hyperspectral imaging is a novel technology for obtaining both spatial and spectral information on a product. Used for nearly 20 years in the aerospace and military industries, more recently hyperspectral imaging has emerged and matured into one of the most powerful and rapidly growing methods of non-destructive food quality analysis and control. Hyperspectral Imaging for Food Quality Analysis and Control provides the core information about how this proven science can be practically applied for food quality assessment, including information on the equipment available and selection of the most appropriate of those instruments. Additionally, real-world food-industry-based examples are included, giving the reader important insights into the actual application of the science in evaluating food products.

Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed. This book introduces sensory evaluation and consumer research methods and provides a detailed analysis of their applications to a variety of different alcoholic beverages. Chapters in part one look at the principles of sensory evaluation and how these can be applied to alcoholic beverages, covering topics such as shelf life evaluation and gas chromatography - olfactometry. Part two concentrates on fermented beverages such as beer and wine, while distilled products including brandies, whiskies and many others are discussed in part three. Finally, part four examines how consumer research methods can be employed in product development in the alcoholic beverage industry. With its distinguished editor and international team of contributors, Alcoholic beverages is an invaluable reference for those in the brewing, winemaking and distilling industries responsible for product development and quality control, as well as for consultants in sensory and consumer science and academic researchers in the field.

Solid-Solid, Fluid-Solid, Fluid-Fluid Mixers, part of the Industrial Equipment for Chemical Engineering set, presents an in-depth study of a variety of aspects within the field of chemical engineering. This volume is both theoretical and practical, focusing on emulsions of one liquid into another, the dispersal of a divided solid into a liquid, and a gas into a liquid. The book includes examples of mixtures of two powders, the process of dissolution of a powder in a liquid, and the homogenization of a pasty product. The types of devices needed, the criterion for homogeneity, the expended mechanical power, the flow processed, and the time required for the operation are also discussed. The author provides methods needed for understanding the equipment used in applied thermodynamics in the hope of encouraging students and engineers to self build the programs they need. Chapters are complemented with appendices that provide additional information and associated references.