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Elsevier

Libros en Ciencias Agrícolas y Biológicas

The Agricultural and Biological Sciences collection advances science-based knowledge for the improvement of animal and plant life and for secure food systems that produce nutritious, novel, sustainable foods with minimal environmental impact. Food Science titles include not only those products from agriculture but all other aspects from food production to nutrition, health and safety, chemistry to security, policy, law and regulation. Biological Sciences address animal behaviour and biodiversity, organismal and evolutionary biology, entomology, marine biology and aquaculture, plant science and forestry.

  • Bioactive Food as Dietary Interventions for Arthritis and Related Inflammatory Diseases

    Bioactive Food in Chronic Disease States
    • 1 Edición
    • Ronald Ross Watson + 1 más
    • Inglés
    While diet has long been recognized as having potential to alleviate symptoms of inflammatory diseases including arthritis, lupus and fibromyalgia, research indicates that specific foods offer particular benefits in preventing or mitigating specific symptoms. Bioactive Food as Dietary Interventions for Arthritis and Inflammatory Diseases is the only available resource focused on exploring the latest advances in bioactive food research written for the scientist or professional audience.

  • Bioactive Food as Dietary Interventions for Cardiovascular Disease

    Bioactive Foods in Chronic Disease States
    • 1 Edición
    • Ronald Ross Watson + 1 más
    • Inglés
    One major example of the synergy of bioactive foods and extracts is their role as an antioxidant and the related remediation of cardiovascular disease. There is compelling evidence to suggest that oxidative stress is implicated in the physiology of several major cardiovascular diseases including heart failure and increased free radical formation and reduced antioxidant defences. Studies indicate bioactive foods reduce the incidence of these conditions, suggestive of a potential cardioprotective role of antioxidant nutrients. Bioactive Food as Dietary Interventions for Cardiovascular Disease investigates the role of foods, herbs and novel extracts in moderating the pathology leading to cardiovascular disease. It reviews existing literature, and presents new hypotheses and conclusions on the effects of different bioactive components of the diet.

  • Bioactive Food as Dietary Interventions for the Aging Population

    Bioactive Foods in Chronic Disease States
    • 1 Edición
    • Ronald Ross Watson + 1 más
    • Inglés
    Bioactive Food as Dietary Interventions for the Aging Population presents scientific evidence of the impact bioactive foods can have in the prevention and mediation of age related diseases. Written by experts from around the world, this volume provides important information that will not only assist in treatment therapies, but inspire research and new work related to this area.

  • Bioactive Food as Dietary Interventions for Liver and Gastrointestinal Disease

    Bioactive Foods in Chronic Disease States
    • 1 Edición
    • Ronald Ross Watson + 1 más
    • Inglés
    Bioactive Food as Dietary Interventions for Liver and Gastrointestinal Disease provides valuable insights for those seeking nutritional treatment options for those suffering from liver and/or related gastrointestinal disease including Crohn’s, allergies, and colitis among others. Information is presented on a variety of foods including herbs, fruits, soy and olive oil. This book serves as a valuable resource for researchers in nutrition, nephrology, and gastroenterology.

  • Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

    • 1 Edición
    • Nissim Garti + 1 más
    • Inglés
    Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals provides a comprehensive guide to current and emerging techniques.Part one provides an overview of key requirements for food ingredient and nutraceutical delivery systems, discussing challenges in system development and analysis of interaction with the human gastrointestinal tract. Processing technologies for encapsulation and delivery systems are the focus of part two. Spray drying, cooling and chilling are reviewed alongside coextrusion, fluid bed microencapsulation, microencapsulation methods based on biopolymer phase separation, and gelation phenomena in aqueous media. Part three goes on to investigate physicochemical approaches to the production of encapsulation and delivery systems, including the use of micelles and microemulsions, polymeric amphiphiles, liposomes, colloidal emulsions, organogels and hydrogels. Finally, part four reviews characterization and applications of delivery systems, providing industry perspectives on flavour, fish oil, iron micronutrient and probiotic delivery systems.With its distinguished editors and international team of expert contributors, Encapsulation technologies and delivery systems for food ingredients and nutraceuticals is an authoritative guide for both industry and academic researchers interested in encapsulation and controlled release systems.

  • Genomic Insights into the Biology of Algae

    • 1 Edición
    • Volumen 64
    • Inglés
    Advances in Botanical Research publishes in-depth and up-to-date reviews on a wide range of topics in plant sciences. The series features a wide range of reviews by recognized experts on all aspects of plant genetics, biochemistry, cell biology, molecular biology, physiology and ecology. This thematic volume features reviews on Genomic Insights into the Biology of Algae.

  • Nutrition in the Prevention and Treatment of Disease

    • 3 Edición
    • Ann M. Coulston + 2 más
    • Inglés
    Nutrition in the Prevention and Treatment of Disease, Third Edition is a comprehensive clinical nutrition textbook that integrates food issues with nutrition to provide a unique perspective to disease prevention/control. A proven classroom resource for understanding how nutrition can be used to improve health status, this book focuses on the clinical applications and disease prevention of nutrition, clearly linking the contributions of basic science to applied nutrition research and, in turn, to research-based patient care guidelines. The diversity of material makes this text useful for nutritional scientists and also for upper division nutrition course work. This new edition contains chapters that have been completed updated and features 26 new authors or co-authors. Topics include: Surgery for Severe Obesity; Snacking and Energy Balance in Humans; Phytochemicals in the Prevention and Treatment of Obesity and Its Related Cancers; Bioavailability and Metabolism of Bioactive Compounds from Foods; and Dietary Bioactive Compounds for Health. There are also discussions on bioactive components present in edible plants of particular interest for the prevention of disease; management of patients who have undergone surgical treatment for obesity; and greatly expanded coverage of biomarkers used to monitor nutrition interventions. Updated appendices include the latest dietary reference intakes. This book is aimed at upper division undergraduates and graduate students in nutrition and dietetics; professional nutritionists; dieticians; epidemiologists; general practitioners; nurse practitioners; and family medicine physicians.

  • Advances in Food and Nutrition Research

    • 1 Edición
    • Volumen 67
    • Inglés
    Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences.

  • Tea in Health and Disease Prevention

    • 1 Edición
    • Victor R. Preedy
    • Inglés
    While there have been many claims of the benefits of teas through the years, and while there is nearly universal agreement that drinking tea can benefit health, there is still a concern over whether the lab-generated results are representative of real-life benefit, what the risk of toxicity might be, and what the effective-level thresholds are for various purposes. Clearly there are still questions about the efficacy and use of tea for health benefit. This book presents a comprehensive look at the compounds in black, green, and white teas, their reported benefits (or toxicity risks) and also explores them on a health-condition specific level, providing researchers and academics with a single-volume resource to help in identifying potential treatment uses. No other book on the market considers all the varieties of teas in one volume, or takes the disease-focused approach that will assist in directing further research and studies.

  • Natural Product Biosynthesis by Microorganisms and Plants Part B

    • 1 Edición
    • Volumen 516
    • Inglés
    This new volume of Methods in Enzymology continues the legacy of this premier serial by containing quality chapters authored by leaders in the field. The second of 3 volumes covering Natural product biosynthesis by microorganisms and plants.

  • Biochemistry of Foods

    • 3 Edición
    • N.A. Michael Eskin + 1 más
    • Inglés
    This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry. Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs. Section II reviews the processing of foods such as brewing, cheese and yogurt, oilseed processing as well as the role of non-enzymatic browning. Section III on spoilage includes a comprehensive review of enzymatic browning, lipid oxidation and milk off-flavors. The final section covers the new and rapidly expanding area of rDNA technologies. This book provides transitional coverage that moves the reader from concept to application.

  • Natural Product Biosynthesis by Microorganisms and Plants, Part A

    • 1 Edición
    • Volumen 515
    • Inglés
    This new volume of Methods in Enzymology continues the legacy of this premier serial by containing quality chapters authored by leaders in the field. The first of 3 volumes covering Natural product biosynthesis by microorganisms and plants, it has chapters on such topics as Kinetics of plant sesquiterpene synthases, Terpenoid biosynthesis in fungi, and plant Type III polyketide synthases.

  • Obesity

    A Ticking Time Bomb for Reproductive Health
    • 1 Edición
    • Tahir A. Mahmood + 1 más
    • Inglés
    Obesity is a continuing issue around the world and in many contexts. The growing number of obese people is an increasing concern for those in the medical profession, and obesity can pose specific challenges in relation to fertility and pregnancy. Patients who are obese require specific considerations and knowledge. Bringing together experts from a variety of specialties to examine the issues and challenges of obesity, this book discusses how obesity affects fertility, reproduction, and pregnancy. Beginning with an exploration of the epidemiology of obesity, further chapters focus on specific issues related to obesity and both male and female reproduction, the complications of obesity during pregnancy and labour, and the long term effects of obesity. This is the most comprehensive resource to examine the topic of obesity and reproductive issues, making it invaluable for medical students, professionals, and researchers in public policy and medicine.

  • Handbook of Herbs and Spices

    • 1 Edición
    • K. V. Peter
    • Inglés
    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-signifi... 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.

  • Advances in Agronomy

    • 1 Edición
    • Volumen 117
    • Inglés
    Advances in Agronomy continues to be recognized as a leading reference and a first-rate source for the latest research in agronomy. As always, the subjects covered are varied and exemplary of the myriad of subject matter dealt with by this long-running serial.

  • Advances in Marine Biology

    • 1 Edición
    • Volumen 63
    • Inglés
    Advances in Marine Biology has been providing in-depth and up-to-date reviews on all aspects of marine biology since 1963 -- over 40 years of outstanding coverage! The series is well known for both its excellence of reviews and editing. Now edited by Michael Lesser (University of New Hampshire, USA), with an internationally renowned Editorial Board, the serial publishes in-depth and up-to-date content on a wide range of topics that will appeal to postgraduates and researchers in marine biology, fisheries science, ecology, zoology, and biological oceanography.

  • Advances in Food and Nutrition Research

    • 1 Edición
    • Volumen 66
    • Inglés
    Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences.

  • Mitochondrial Genome Evolution

    • 1 Edición
    • Volumen 63
    • Inglés
    Advances in Botanical Research publishes in-depth and up-to-date reviews on a wide range of topics in plant sciences. Features a wide range of reviews by recognized experts on all aspects of plant genetics, biochemistry, cell biology, molecular biology, physiology and ecology. This thematic volume features reviews on Mitochondrial genome evolution.

  • Chemical Contaminants and Residues in Food

    • 1 Edición
    • D Schrenk
    • Inglés
    Chemical contaminants are a major concern for the food industry. Chemical contaminants and residues in food provides an essential guide to the main chemical contaminants, their health implications, the processes by which they contaminate food products, and methods for their detection and control.Part one focuses on risk assessment and analytical methods. Gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues are discussed, as are applications of HPLC-MS techniques and cell-based bioassays. Major chemical contaminants are then discussed in part two, including dioxins and polychlorinated biphenyls, veterinary drug and pesticide residues, heat-generated and non-thermally-produc... toxicants, D- and cross-linked amino acids, mycotoxins and phycotoxins, and plant-derived contaminants. Finally, part three goes on to explore the contamination of specific foods. Chemical contamination of cereals, red meat, poultry and eggs are explored, along with contamination of finfish and marine molluscs.With its distinguished editor and international team of expert contributors, Chemical contaminants and residues in food is an invaluable tool for all industrial and academic researchers involved with food safety, from industry professionals responsible for producing safe food, to chemical analysts involved in testing the final products.

  • Handbook of Herbs and Spices

    • 1 Edición
    • K. V. Peter
    • Inglés
    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-signifi... herbs and spices.Volume 1 begins with an introduction to herbs and spices, discussing their definition, trade and applications. Both the quality specifications for herbs and spices and the quality indices for spice essential oils are reviewed in detail, before the book goes on to look in depth at individual herbs and spices, ranging from basil to vanilla. 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.

  • Insect Pests of Potato

    Global Perspectives on Biology and Management
    • 1 Edición
    • Andrei Alyokhin
    • Inglés
    Insect Pests of Potato: Biology and Management provides a comprehensive source of up-to-date scientific information on the biology and management of insects attacking potato crops, with an international and expert cast of contributors providing its contents. This book presents a complete review of the scientific literature from the considerable research effort over the last 15 years, providing the necessary background information to the subject of studying the biology management of insect pests of potatoes, assessment of recent scientific advances, and a list of further readings. This comprehensive review will be of great benefit to a variety of scientists involved in potato research and production, as well as to those facing similar issues in other crop systems.

  • Sensory Evaluation Practices

    • 4 Edición
    • Herbert Stone + 2 más
    • Inglés
    Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a potato chip, the sense of freshness" evoked by a chewing gum, or the weight and texture of a cosmetic, if the consumer doesn't find the product acceptable, it won't sell. Sensory evaluation testing is the process that establishes the consumer acceptability of a product. It can help identify issues before general production is begun and potentially bring to light issues that hadn't previously been considered a factor in the success of the project.

  • Geometric Morphometrics for Biologists

    A Primer
    • 2 Edición
    • Miriam Zelditch + 2 más
    • Inglés
    The first edition of Geometric Morphometrics for Biologists has been the primary resource for teaching modern geometric methods of shape analysis to biologists who have a stronger background in biology than in multivariate statistics and matrix algebra. These geometric methods are appealing to biologists who approach the study of shape from a variety of perspectives, from clinical to evolutionary, because they incorporate the geometry of organisms throughout the data analysis. The second edition of this book retains the emphasis on accessible explanations, and the copious illustrations and examples of the first, updating the treatment of both theory and practice. The second edition represents the current state-of-the-art and adds new examples and summarizes recent literature, as well as provides an overview of new software and step-by-step guidance through details of carrying out the analyses.

  • TOF-MS within Food and Environmental Analysis

    • 1 Edición
    • Volumen 58
    • Amadeo Rodriguez Fernandez-Alba
    • Inglés
    New developments in mass spectrometry have allowed routine identification and lowered limits of detection at levels only imagined a decade ago. Thousands of contaminants and residues in the food supply and the environment are now being reported. Between 2005 and 2010, more than 5,000 publications covering TOF-MS and environmental and food analysis were published, showing the importance of the technique in these applications. This book covers the basic principles of method development in GC- and LC-TOF-MS as well as the main operational parameters related to TOF-MS. The second part focuses on the relevant environmental applications, including quality control aspects as well as data collection. The third part is devoted to relevant applications in food analysis, including validation procedures for screening analysis as well as relevant databases.

  • Plant Tissue Culture

    Techniques and Experiments
    • 3 Edición
    • Roberta H. Smith
    • Inglés
    Plant Tissue Culture, Third Edition builds on the classroom tested, audience proven manual that has guided users through successful plant culturing A.tumefaciens mediated transformation, infusion technology, the latest information on media components and preparation, and regeneration and morphogenesis along with new exercises and diagrams provide current information and examples. The included experiments demonstrate major concepts and can be conducted with a variety of plant material that are readily available throughout the year. This book provides a diverse learning experience and is appropriate for both university students and plant scientists.

  • Chemical Analysis of Food: Techniques and Applications

    • 1 Edición
    • Yolanda Pico
    • Inglés
    Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis. Each chapter is written by experts on the subject and is extensively referenced in order to serve as an effective resource for more detailed information. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to emerging areas such as nanotechnology, biosensors and electronic noses and tongues. Important tools for problem-solving in chemical and biological analysis are discussed in detail.

  • Modern Computational Approaches to Traditional Chinese Medicine

    • 1 Edición
    • Zhaohui Wu + 2 más
    • Inglés
    Recognized as an essential component of Chinese culture, Traditional Chinese Medicine (TCM) is both an ancient medical system and one still used widely in China today. TCM’s independently evolved knowledge system is expressed mainly in the Chinese language and the information is frequently only available through ancient classics and confidential family records, making it difficult to utilize. The major concern in TCM is how to consolidate and integrate the data, enabling efficient retrieval and discovery of novel knowledge from the dispersed data. Computational approaches such as data mining, semantic reasoning and computational intelligence have emerged as innovative approaches for the reservation and utilization of this knowledge system. Typically, this requires an inter-disciplinary approach involving Chinese culture, computer science, modern healthcare and life sciences. This book examines the computerization of TCM information and knowledge to provide intelligent resources and supporting evidences for clinical decision-making, drug discovery, and education. Recent research results from the Traditional Chinese Medicine Informatics Group of Zhejiang University are presented, gathering in one resource systematic approaches for massive data processing in TCM. These include the utilization of modern Semantic Web and data mining methods for more advanced data integration, data analysis and integrative knowledge discovery. This book will appeal to medical professionals, life sciences students, computer scientists, and those interested in integrative, complementary, and alternative medicine.

  • Recent Trends in Medicinal Plants Research

    • 1 Edición
    • Volumen 62
    • Inglés
    Plants and other living organisms have great potential to treat human disease. There are two distinct types of biomedical research that seek to develop this potential. One type of research explores the value of medicinal plants as traditionally used and studies of these plants have the potential to determine which plants are most potent, optimize dosages and dose forms, and identify safety risks. Another type of research uses bioassays to identify single molecules from plants that have interesting bioactivities in isolation and might be useful lead compounds for the development of pharmaceutical drugs. This new volume of Advances in Botanical Research covers the recent trends in Medicinal Plants Research over 11 chapters. Topics that are covered include Development of Drugs from Plants – Regulation and Evaluation, Chinese Herbal Medicines for Rheumatoid Arthritis, and Taxol, camptothecin and beyond for cancer therapy.

  • Advances in Sponge Science: Physiology, Chemical and Microbial Diversity, Biotechnology

    • 1 Edición
    • Volumen 62
    • Inglés
    One of two special issues of Advances in Marine Biology focusing on sponge science, it features comprehensive reviews of the latest studies that are advancing our understanding of the fascinating marine phylum Porifera. The selected contributors are internationally renowned researchers in their respective fields and provide a thorough overview of the state-of-the-art of sponge science.

  • Microbial Decontamination in the Food Industry

    Novel Methods and Applications
    • 1 Edición
    • Ali Demirci + 1 más
    • Inglés
    The problem of creating microbiologically-sa... food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them.Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy products, and provides background on contamination routes and outbreaks as well as proposed processing methods for each commodity. Part two goes on to review current and emerging non-chemical and non-thermal decontamination methods such as high hydrostatic pressure, pulsed electric fields, irradiation, power ultrasound and non-thermal plasma. Thermal methods such as microwave, radio-frequency and infrared heating and food surface pasteurization are also explored in detail. Chemical decontamination methods with ozone, chlorine dioxide, electrolyzed oxidizing water, organic acids and dense phase CO2 are discussed in part three. Finally, part four focuses on current and emerging packaging technologies and post-packaging decontamination.With its distinguished editors and international team of expert contributors, Microbial decontamination in the food industry is an indispensable guide for all food industry professionals involved in the design or use of novel food decontamination techniques, as well as any academics researching or teaching this important subject.

  • Lignins

    Biosynthesis, Biodegradation and Bioengineering
    • 1 Edición
    • Volumen 61
    • Inglés
    Lignins are nature’s aromatic polymers and are the second most abundant organic constituent of the biosphere next to cellulose. Lignification mainly occurs in the walls of terrestrial vascular plants, mainly in the secondarily thickened cells of supportive or conductive tissues, which thus acquire novel properties. This new volume of Advances in Botanical Research gives a special emphasis to the bioengineering of these enigmatic polymers. It is divided in nine chapters containing up-to-date reviews by expert groups in their field.

  • Case Studies in Food Safety and Authenticity

    Lessons from Real-Life Situations
    • 1 Edición
    • Jeffrey Hoorfar
    • Inglés
    The identification and control of food contaminants rely on careful investigation and implementation of appropriate management strategies. Using a wide range of real-life examples, Case studies in food safety and authenticity provides a vital insight into the practical application of strategies for control and prevention.Part one provides examples of recent outbreak investigations from a wide range of experts around the world, including lessons learnt, before part two goes on to explore examples of how the source was traced and the implications for the food chain. Methods of crisis management are the focus of part three, whilst part four provides studies of farm-level interventions and the tracking of contaminants before they enter the food chain. Part five is focussed on safe food production, and considers the challenges of regulatory testing and certification, hygiene control and predictive microbiology. The book concludes in part six with an examination of issues related to food adulteration and authenticity.With its distinguished editor and international team of expert contributors, Case studies in food safety and authenticity is a key reference work for those involved in food production, including quality control, laboratory and risk managers, food engineers, and anyone involved in researching and teaching food safety.

  • Advances in the Study of Behavior

    • 1 Edición
    • Volumen 44
    • Inglés
    Advances in the Study of Behavior was initiated over 40 years ago to serve the increasing number of scientists engaged in the study of animal behavior. That number is still expanding. This volume makes another important "contribution to the development of the field" by presenting theoretical ideas and research to those studying animal behavior and to their colleagues in neighboring fields.Advances in the Study of Behavior is now available online at ScienceDirect full-text online from volume 30 onward.

  • Advances in Meat, Poultry and Seafood Packaging

    • 1 Edición
    • Joseph P. Kerry
    • Inglés
    Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods.Part one provides a comprehensive overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use. Other packaging methods are the focus of part three, with the packaging of processed, frozen, ready-to-serve and retail-ready meat, seafood and poultry products all reviewed, alongside advances in sausage casings and in-package pasteurization. Finally, part four explores emerging labelling and packaging techniques. Environmentally-comp... antimicrobial and antioxidant active packaging for meat and poultry are investigated, along with edible films, smart packaging systems, and issues regarding traceability and regulation.With its distinguished editor and international team of expert contributors, Advances in meat, poultry and seafood packaging is a key text for those involved with the research, development and production of packaged meat, poultry and seafood products. It also provides an essential overview for post-graduate students and academic researchers with an interest in the packaging of muscle foods.

  • Recent Advances in Nutrigenetics and Nutrigenomics

    • 1 Edición
    • Volumen 108
    • Inglés
    This volume of Progress in Molecular Biology and Translational Science covers the recent advances in the expanding fields of nutrigenetics and nutrigenomics. Forty authors from eight countries have contributed to the publication, representing the most cutting-edge research available.

  • The Laboratory Mouse

    • 2 Edición
    • Hans Hedrich
    • Inglés
    The Laboratory Mouse, Second Edition is a comprehensive book written by international experts. With inclusions of the newly revised European standards on laboratory animals, this will be the most current, global authority on the care of mice in laboratory research. This well-illustrated edition offers new and updated chapters including immunology, viruses and parasites, behavior, enrichment and care standards of laboratory mice across the life sciences, medical and veterinary fields.

  • Animal Feed Contamination

    Effects on Livestock and Food Safety
    • 1 Edición
    • J Fink-Gremmels
    • Inglés
    The production of animal feed increasingly relies on the global acquisition of feed material, increasing the risk of chemical and microbiological contaminants being transferred into food-producing animals. Animal feed contamination provides a comprehensive overview of recent research into animal feed contaminants and their negative effects on both animal and human health.Part one focuses on the contamination of feeds and fodder by microorganisms and animal by-products. Analysis of contamination by persistent organic pollutants and toxic metals follows in part two, before the problem of natural toxins is considered in part three. Veterinary medicinal products as contaminants are explored in part four, along with a discussion of the use of antimicrobials in animal feed. Part five goes on to highlight the risk from emerging technologies. Finally, part six explores feed safety and quality management by considering the safe supply and management of animal feed, the process of sampling for contaminant analysis, and the GMP+ feed safety assurance scheme.With its distinguished editor and international team of expert contributors, Animal feed contamination is an indispensable reference work for all those responsible for food safety control in the food and feed industries, as well as a key source for researchers in this area.

  • Advances in Sponge Science: Phylogeny, Systematics, Ecology

    • 1 Edición
    • Volumen 61
    • Inglés
    On of two special issues of Advances in Marine Biology focusing on sponge science it features comprehensive reviews of the latest studies that are advancing our understanding of the fascinating marine phylum Porifera. The selected contributors are internationally renowned researchers in their respective fields and provide a thorough overview of the state-of-the-art of sponge science

  • Infectious Disease in Aquaculture

    Prevention and Control
    • 1 Edición
    • B Austin
    • Inglés
    With an ever increasing demand for seafood that cannot be met by capture fisheries alone, growing pressure is being placed on aquaculture production. However, infectious diseases are a major constraint. Infectious disease in aquaculture: prevention and control brings together a wealth of recent research on this problem and its effective management.Part one considers the innate and adaptive immune responses seen in fish and shellfish together with the implications of these responses for disease control. The specific immune response of molluscs and crustaceans is considered in depth, along with the role of stress in resistance to infection. Advances in disease diagnostics, veterinary drugs and vaccines are discussed in part two, with quality assurance, the use and effects of antibiotics and anti-parasitic drugs in aquaculture, and developments in vaccination against fish are explored. Part three focuses on the development of specific pathogen-free populations and novel approaches for disease control. Specific pathogen free shrimp stocks, developments in genomics and the use of bacteria and bacteriophages as biological agents for disease control are explored, before the management and use of natural antimicrobial compounds.With its distinguished editor and expert team of contributors, Infectious disease in aquaculture: prevention and control provides managers of aquaculture facilities and scientists working on disease in aquaculture with a comprehensive and systematic overview of essential research in the prevention and control of infectious disease.

  • Breadmaking

    Improving Quality
    • 2 Edición
    • Stanley P. Cauvain
    • Inglés
    The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fibre breads, those made from partially baked and frozen dough and those made from non-wheat flours. With its distinguished editor and international team of contributors, the second edition of Breadmaking: Improving quality is a standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice.

  • Manual of Techniques in Invertebrate Pathology

    • 2 Edición
    • Lawrence A. Lacey
    • Inglés
    Manual of Techniques in Invertebrate Pathology, Second Edition, describes a wide range of techniques used in the identification, isolation, propagation/cultivat... bioassay, quantification, preservation, and storage of the major groups of entomopathogens, including entomophthorales, entomopathogenic fungi, entomopathogenic bacteria of the Bacilli, Nematode parasites, and pathogens and parasites of terrestrial molluscs. The book presents the perspectives of an international group of experts in the fields of invertebrate pathology, including microbiology, mycology, virology, nematology, biological control, and integrated pest management. Organized into 15 chapters, the book covers methods for the study of virtually every major group of entomopathogen, as well as methods for discovery and diagnosis of entomopathogens and the use of complementary methods for microscopy. It discusses the use of molecular techniques for identifying and determining phylogeny, factors that contribute to resistance to entomopathogens, and several other aspects of the science of invertebrate pathology. It also explains initial handling and diagnosis of diseased invertebrates, basic techniques in insect virology, and bioassay of bacterial entomopathogens against insect larvae. In addition, the reader is introduced to the use of bacteria against soil-inhabiting insects and preservation of entomopathogenic fungal cultures. The remaining chapters focus on research methods for entomopathogenic microsporidia and other protists, how the pathogenicity and infectivity of entomopathogens to mammals are tested, and preparations of entomopathogens and diseased specimens for more detailed study using microscopy. Experienced insect pathologists, biologists, entomologists, students, biotechnology personnel, technicians, those working in the biopesticide industry, and government regulators will find this manual extremely helpful.

  • Enological Chemistry

    • 1 Edición
    • Juan Moreno + 1 más
    • Inglés
    Enological Chemistry is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related titles lack the appropriate focus for this audience, according to reviewers, failing either to be as comprehensive on the topic of chemistry, to include chemistry as part of the broader science of wine, or targeting a less scientific audience and including social and historical information not directly pertinent to the understanding of the role of chemistry in successful wine production. The topics in the book have been sequenced identically with the steps of the winemaking process. Thus, the book describes the most salient compounds involved in each vinification process, their properties and their balance; also, theoretical knowledge is matched with its practical application. The primary aim is to enable the reader to identify the specific compounds behind enological properties and processes, their chemical balance and their influence on the analytical and sensory quality of wine, as well as the physical, chemical and microbiological factors that affect their evolution during the winemaking process.

  • Advances in Agronomy

    • 1 Edición
    • Volumen 116
    • Inglés
    Advances in Agronomy continues to be recognized as a leading reference and a first-rate source for the latest research in agronomy. As always, the subjects covered are varied and exemplary of the myriad of subject matter dealt with by this long-running serial.

  • Nanotechnology in the Food, Beverage and Nutraceutical Industries

    • 1 Edición
    • Qingrong Huang
    • Inglés
    Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed.After an introductory overview, the first part discusses general issues such as risk assessment, the regulatory framework, detection and characterisation of nanoparticles in food. Part two summarises the wide range of applications of nanotechnology in food processing, including nanoscale nutraceutical delivery systems, nanoemulsions and colloids, nanoscale rapid detection devices for contaminants, nanofiltration and nanocomposite packaging materials.With its distinguished editor and international team of contributors, Nanotechnology in the food, beverage and nutraceutical industries is a valuable reference work for both food processors and those researching this expanding field.

  • Palm Oil

    Production, Processing, Characterization, and Uses
    • 1 Edición
    • Oi-Ming Lai + 2 más
    • Inglés
    Palm Oil: Production, Processing, Characterization, and Uses serves as a rich source of information on the production, processing, characterization and utilization of palm oil and its components. It also includes several topics related to oil palm genomics, tissue culture and genetic engineering of oil palm. Physical, chemical and polymorphic properties of palm oil and its components as well as the measurement and maintenance of palm oil quality are included and may be of interest to researchers and food manufacturers. General uses of palm oil/kernel oil and their fractions in food, nutritional and oleochemical products are discussed as well as the potential use of palm oil as an alternative to trans fats. Some attention is also given to palm biomass, bioenergy, biofuels, waste management, and sustainability.

  • Nonhuman Primates in Biomedical Research,Two Volume Set

    • 2 Edición
    • Christian R. Abee + 3 más
    • Inglés
    The 2e of the gold standard text in the field, Nonhuman Primates in Biomedical Research provides a comprehensive, up-to-date review of the use of nonhuman primates in biomedical research. The publication emphasizes the biology and management, diseases, and biomedical models for nonhuman primate species most commonly used in research. Each chapter contains an extensive list of bibliographic references, photographs, and graphic illustrations to provide the reader with a thorough review of the subject. The Biology and Management volume provides basic information on the natural biology of nonhuman primates and the current state of knowledge regarding captive management. The Diseases volume provides thorough reviews of naturally occurring diseases of nonhuman primates, with a section on biomedical models reviewing contemporary nonhuman primate models of human diseases.

  • Cocoa Butter and Related Compounds

    • 1 Edición
    • Nissim Garti + 1 más
    • Inglés
    This book covers the progress of the last 10 years of studies on cocoa butter. Descriptions of several aspects, including physical characteristics such as rheology, hardness, melt profiles, etc., studied by new and advanced techniques are included. Similarly, the polymorphism of cocoa butter is reconsidered in light of studies done by synchrotron DSC, FTIR, and SAXS techniques. These data are complemented by new understandings on the cause of the crystallization and transitions of the polymorphs. Other aspects such as the effect of minor components, emulsifiers, and other fats are discussed in great detail in this book.

  • Nonhuman Primates in Biomedical Research

    Biology and Management
    • 2 Edición
    • Volumen 1
    • Christian R. Abee + 3 más
    • Inglés
    The 2e of the gold standard text in the field, Nonhuman Primates in Biomedical Research provides a comprehensive, up-to-date review of the use of nonhuman primates in biomedical research. The Biology and Management volume provides basic information on the natural biology of nonhuman primates and the current state of knowledge regarding captive management. Each chapter contains an extensive list of bibliographic references, photographs, and graphic illustrations to provide the reader with a thorough review of the subject.

  • Natural Food Additives, Ingredients and Flavourings

    • 1 Edición
    • D Baines + 1 más
    • Inglés
    As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather than synthetic additives and ingredients. Natural food additives, ingredients and flavourings reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors.After an exploration of what the term ‘natural’ means in the context of food ingredients, part one focuses on natural food colourings, low-calorie sweeteners and flavour enhancers, followed by a consideration of natural antioxidants and antimicrobials as food ingredients. The book goes on to review clean label starches and proteins, the application of natural hydrocolloids as well as natural aroma chemicals and flavourings from biotechnology and green chemistry. Part two considers specific applications in different products. Natural ingredients in savoury food products, baked goods and alcoholic drinks are examined, as are natural plant extracts in soft drinks and milk-based food ingredients.With is distinguished editors and expert team of international contributors, Natural food additives, ingredients and flavourings is an invaluable reference tool for all those involved in the development and production of foods with fewer synthetic additives and ingredients.

  • Veterinary Toxicology

    Basic and Clinical Principles
    • 2 Edición
    • Ramesh C. Gupta
    • Inglés
    Veterinary Toxicology, 2nd Edition, is a unique single reference that teaches the basic principles of veterinary toxicology and builds upon these principles to offer an essential clinical resource for those practicing in the field. This new edition brings together insights from qualified and well-experienced authorities across all areas of veterinary toxicology to provide an authoritative and in-depth look at all facets of veterinary toxicology, including target organ toxicity, melamine and cyanuric acid, toxicogenomics, chemical terrorism and nanoparticles. While most comparable texts are primarily directed toward the field of human toxicology, this is the one text needed to thoroughly prepare future veterinarians on the newest approaches for diagnosing poisoning cases in all animals from chemicals and plants of a diverse nature as a result of inadvertent, accidental, or malicious intents. It is thoroughly updated with new chapters and the latest coverage of topics not tackled in any previous books such as target organ toxicity, radiation and radioactive materials, FDA regulatory issues, and ethics in veterinary toxicology. There are also expanded discussions on international topics such as epidemiology of animal poisonings and regulatory guidelines and poisonous plants in Europe. Problem solving strategies are offered for treatment. This volume will be of interest to practitioners, professors and students of veterinary medicine and veterinary toxicology, poison control centers, marine biologists, environmentalists and animal scientists.

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