Saltar al contenido principal
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.

  • Insect Endocrinology

    • 1 Edición
    • Lawrence I. Gilbert
    • Inglés
    The publication of the extensive seven-volume work Comprehensive Molecular Insect Science provided a complete reference encompassing important developments and achievements in modern insect science. One of the most swiftly moving areas in entomological and comparative research is endocrinology, and this volume, Insect Endocrinology, is designed for those who desire a comprehensive yet concise work on important aspects of this topic. Because this area has moved quickly since the original publication, articles in this new volume are revised, highlighting developments in the related area since its original publication. Insect Endocrinology covers the mechanism of action of insect hormones during growth and metamorphosis as well as the role of insect hormones in reproduction, diapause and the regulation of metabolism. Contents include articles on the juvenile hormones, circadian organization of the endocrine system, ecdysteroid chemistry and biochemistry, as well as new chapters on insulin-like peptides and the peptide hormone Bursicon. This volume will be of great value to senior investigators, graduate students, post-doctoral fellows and advanced undergraduate research students. It can also be used as a reference for graduate courses and seminars on the topic. Chapters will also be valuable to the applied biologist or entomologist, providing the requisite understanding necessary for probing the more applied research areas.

  • Novel Thermal and Non-Thermal Technologies for Fluid Foods

    • 1 Edición
    • PJ Cullen + 2 más
    • Inglés
    Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients. Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes.

  • Biaxial Stretching of Film

    Principles and Applications
    • 1 Edición
    • Mark T. DeMeuse
    • Inglés
    Biaxial (having two axes) stretching of film is used for a range of applications and is the primary manufacturing process by which products are produced for the food packaging industry. Biaxial stretching of film: principles and applications provides an overview of the manufacturing processes and range of applications for biaxially stretched films.Part one reviews the fundamental principles of biaxial stretching. After an introductory chapter which defines terms, chapters discuss equipment design and requirements, laboratory evaluations, biaxial film structures and typical industrial processes for the biaxial orientation of films. Additional topics include post production processing of biaxially stretched films, the stress-strain behaviour of poly(ethylene terephthalate) and academic investigations of biaxially stretched films. Part two investigates the applications of biaxial films including fresh cut produce, snack packaging and product labelling. A final chapter investigates potential future trends for biaxially oriented films and orienting lines.Biaxial stretching of film: principles and applications is a valuable reference tool for a broad spectrum of readers, ranging from polymer and fibre engineers to electrical engineers. It will also be suitable for professionals in the food packaging and paper industries.

  • Processed Meats

    Improving Safety, Nutrition and Quality
    • 1 Edición
    • Joseph P. Kerry + 1 más
    • Inglés
    In a market in which consumers demand nutritionally-balanc... meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options and processing technologies. Part one explores consumer demands and trends, legislative issues, key aspects of food safety and the use of sensory science in product development, among other issues. Part two examines the role of ingredients, including blood by-products, hydrocolloids, and natural antimicrobials, as well as the formulation of products with reduced levels of salt and fat. Nutraceutical ingredients are also covered. Part three discusses meat products’ processing, taking in the role of packaging and refrigeration alongside emerging areas such as high pressure processing and novel thermal technologies. Chapters on quality assessment and the quality of particular types of products are also included. With its distinguished editors and team of expert contributors, Processed meats: Improving safety, nutrition and quality is a valuable reference tool for professionals working in the processed meat industry and academics studying processed meats.

  • Lifetime Nutritional Influences on Cognition, Behaviour and Psychiatric Illness

    • 1 Edición
    • D Benton
    • Inglés
    The influence of nutrition on cognition and behaviour is a topic of increasing interest. Emerging evidence indicates that nutrition in early life can influence later mental performance and that diet in later life can reduce cognitive decline. Lifetime nutritional influences on cognition, behaviour and psychiatric illness reviews the latest research into the effects of nutrition on cognition and behaviour across the lifespan and on psychiatric illness.Part one investigates nutritional influences on brain development and cognition including the effects of early diet and the impact of key dietary consistuents including long-chain polyunsaturated fatty acids and iron. Part two explores the link between diet, mood and cognition discussing carbohydrate consumption, mood and anti-social behaviour, hydration and mental performance and the neurocognitive effects of herbal extracts, among other topics. Part three examines nutritional influences on behavioural problems, psychiatric illness and cognitive decline, including the role of nutrition in attention deficit hyperactivity disorder, vitamin status and psychiatric disorders, antioxidants and dementia, and depression, suicide and fatty acids.With its distinguished editor and international team of expert contributors, Lifetime nutritional influences on cognition, behaviour and psychiatric illness is a valuable reference tool for researchers working on the effects of diet on the brain in both academia and industry and may also appeal to dieticians and nutritionists.

  • Agronomy and Economy of Black Pepper and Cardamom

    The “King” and “Queen” of Spices
    • 1 Edición
    • K.P. Prabhakaran Nair
    • Inglés
    Known as the "King" of spices, black pepper (Piper nigrum L.) and the "Queen" of spices, cardamom (Elettaria cardamomum M.), both perennial crops of the tropics, are the most important and most widely sought after spice crops of the world. They both have many uses, for example, both are used as flavourings and as a medicine. This book provides a comprehensive review of these two very important spice crops, covering origin, history, geographical distribution, production, economy and their uses.

  • Fish Physiology: Homeostasis and Toxicology of Non-Essential Metals

    • 1 Edición
    • Volumen 31B
    • Inglés
    Homeostasis and Toxicology of Non-Essential Metals synthesizes the explosion of new information on the molecular, cellular, and organismal handling of metals in fish in the past 15 years. These elements are no longer viewed by fish physiologists as "heavy metals" that kill fish by suffocation, but rather as interesting moieties that enter and leave fish by specific pathways, which are subject to physiological regulation. The metals featured in this volume are those about which there has been most public and scientific concern, and therefore are those most widely studied by fish researchers. Metals such as Ag, Al, Cd, Pb, Hg, As, Sr, and U have no known nutritive function in fish at present, but are toxic at fairly low levels. The companion volume, Homeostasis and Toxicology of Essential Metals, Volume 31A, covers metals that are either proven to be or are strongly suspected to be essential in trace amounts, yet are toxic in higher doses. Metals such as Cu, Zn, Fe, Ni, Co, Se, Mo and Cr. In addition, three chapters in Volumes 31A and 31B on Basic Principles (Chapter 1, 31A), Field Studies and Ecological Integration (Chapter 9, 31A) and Modeling the Physiology and Toxicology of Metals (Chapter 9, 31B) act as integrative summaries and make these two volumes a vital set for readers.

  • Postharvest Biology and Technology of Tropical and Subtropical Fruits

    Mangosteen to White Sapote
    • 1 Edición
    • Elhadi M. Yahia
    • Inglés
    While products such as bananas, pineapples, kiwifruit and citrus have long been available to consumers in temperate zones, new fruits such as lychee, longan, carambola, and mangosteen are now also entering the market. Confirmation of the health benefits of tropical and subtropical fruit may also promote consumption further. Tropical and subtropical fruits are particularly vulnerable to postharvest losses, and are also transported long distances for sale. Therefore maximising their quality postharvest is essential and there have been many recent advances in this area. Many tropical fruits are processed further into purees, juices and other value-added products, so quality optimisation of processed products is also important. The books cover current state-of-the-art and emerging post-harvest and processing technologies. Volume 1 contains chapters on particular production stages and issues, whereas Volumes 2, 3 and 4 contain chapters focused on particular fruit.Chapters in Volume 4 review the factors affecting the quality of different tropical and subtropical fruits from mangosteen to white sapote. Important issues relevant to each product are discussed, including means of maintaining quality and minimising losses postharvest, recommended storage and transport conditions and processing methods, among other topics.With its distinguished editor and international team of contributors, Volume 4 of Postharvest biology and technology of tropical and subtropical fruits, along with the other volumes in the collection, are essential references both for professionals involved in the postharvest handling and processing of tropical and subtropical fruits and for academics and researchers working in the area.

  • Postharvest Biology and Technology of Tropical and Subtropical Fruits

    Cocona to Mango
    • 1 Edición
    • Elhadi M. Yahia
    • Inglés
    While products such as bananas, pineapples, kiwifruit and citrus have long been available to consumers in temperate zones, new fruits such as lychee, longan, carambola, and mangosteen are now also entering the market. Confirmation of the health benefits of tropical and subtropical fruit may also promote consumption further. Tropical and subtropical fruits are particularly vulnerable to postharvest losses, and are also transported long distances for sale. Therefore maximising their quality postharvest is essential and there have been many recent advances in this area. Many tropical fruits are processed further into purees, juices and other value-added products, so quality optimization of processed products is also important. The books cover current state-of-the-art and emerging post-harvest and processing technologies. Volume 1 contains chapters on particular production stages and issues, whereas Volumes 2, 3 and 4 contain chapters focused on particular fruit.Chapters in Volume 3 of this important collection review factors affecting the quality of different tropical and subtropical fruits, concentrating on postharvest biology and technology. Important issues relevant to each specific product are discussed, such as postharvest physiology, preharvest factors affecting postharvest quality, quality maintenance postharvest, pests and diseases and value-added processed products, among other topics.

  • Fish Physiology: Homeostasis and Toxicology of Essential Metals

    • 1 Edición
    • Volumen 31A
    • Inglés
    Homeostasis and Toxicology of Essential Metals synthesizes the explosion of new information on the molecular, cellular, and organismal handling of metals in fish in the past 15 years. These elements are no longer viewed by fish physiologists as "heavy metals" that kill fish by suffocation, but rather as interesting moieties that enter and leave fish by specific pathways, which are subject to physiological regulation. The metals featured in this volume are those about which there has been most public and scientific concern, and therefore are those most widely studied by fish researchers. Metals such as Cu, Zn, Fe, Ni, Co, Se, Mo and Cr are either proven to be or are strongly suspected to be essential in trace amounts, yet are toxic in higher doses. The companion volume, Homeostasis and Toxicology of Non-Essential Metals, Volume 31B, covers metals that have no known nutritive function in fish at present, but which are toxic at fairly low levels, such as Ag, Al, Cd, Pb, Hg, As, Sr, and U. In addition, three chapters in Volumes 31A and 31B on Basic Principles (Chapter 1, 31A), Field Studies and Ecological Integration (Chapter 9, 31A) and Modeling the Physiology and Toxicology of Metals (Chapter 9, 31B) act as integrative summaries and make these two volumes a vital set for readers.

  • Postharvest Biology and Technology of Tropical and Subtropical Fruits

    Açai to Citrus
    • 1 Edición
    • Elhadi M. Yahia
    • Inglés
    While products such as bananas, pineapples, kiwifruit and citrus have long been available to consumers in temperate zones, new fruits such as lychee, longan, carambola, and mangosteen are now also entering the market. Confirmation of the health benefits of tropical and subtropical fruit may also promote consumption further. Tropical and subtropical fruits are particularly vulnerable to postharvest losses, and are also transported long distances for sale. Therefore maximising their quality postharvest is essential and there have been many recent advances in this area. Many tropical fruits are processed further into purees, juices and other value-added products, so quality optimization of processed products is also important. The books cover current state-of-the-art and emerging post-harvest and processing technologies. Volume 1 contains chapters on particular production stages and issues, whereas Volumes 2, 3 and 4 contain chapters focused on particular fruit.Chapters in Volume 2 review the factors affecting the quality of different tropical and subtropical fruits from açai to citrus fruits. Important issues relevant to each product are discussed, including means of maintaining quality and minimizing losses postharvest, recommended storage and transport conditions and processing methods, among other topics.With its distinguished editor and international team of contributors, Volume 2 of Postharvest biology and technology of tropical and subtropical fruits, along with the other volumes in the collection, will be an essential reference both for professionals involved in the postharvest handling and processing of tropical and subtropical fruits and for academics and researchers working in the area.

  • Rice Quality

    A Guide to Rice Properties and Analysis
    • 1 Edición
    • Kshirod R Bhattacharya
    • Inglés
    Rice is a unique and highly significant crop, thought to help feed nearly half the planet on a daily basis. An understanding of its properties and their significance is essential for the provision of high quality products. This is all the more true today as international trade in rice trade has been increasing rapidly in recent years. This important book reviews variability in rice characteristics and their effects on rice quality.After an introduction on rice quality that also explores paradoxes associated with the crop, the book goes on to examine rice physical properties and milling quality. This leads to a discussion of the effects that the degree of milling has on rice quality. The ageing of rice and its cooking and eating quality are investigated in the following chapters before an analysis of the effect of parboiling on rice quality. Later chapters consider the product-making and nutritional quality of rice and investigate speciality rices and rice breeding for desirable quality. The book concludes with an extensive chapter on rice quality analysis and an appendix containing selected rice quality test procedures.With its distinguished author Rice quality: a guide to rice properties and analysis proves an invaluable resource for professionals in the rice industry and researchers and post-graduate students interested in rice.

  • Advances in Marine Biology

    • 1 Edición
    • Volumen 59
    • Michael P. Lesser
    • Inglés
    Advances in Marine Biology has been providing in-depth and up-to-date reviews on all aspects of marine biology since 1963 -- over 45 years of outstanding coverage! The series is well-known for both its excellence of reviews and editing. Now edited by Michael Lesser, 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 Agronomy

    • 1 Edición
    • Volumen 112
    • 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.

  • Managing Agricultural Greenhouse Gases

    Coordinated Agricultural Research through GRACEnet to Address our Changing Climate
    • 1 Edición
    • Mark Liebig + 2 más
    • Inglés
    Global climate change is a natural process that currently appears to be strongly influenced by human activities, which increase atmospheric concentrations of greenhouse gases (GHG). Agriculture contributes about 20% of the world’s global radiation forcing from carbon dioxide, methane and nitrous oxide, and produces 50% of the methane and 70% of the nitrous oxide of the human-induced emission. Managing Agricultural Greenhouse Gases synthesizes the wealth of information generated from the GRACEnet (Greenhouse gas Reduction through Agricultural Carbon Enhancement network) effort with contributors from a variety of backgrounds, and reports findings with important international applications.

  • Matlab® in Bioscience and Biotechnology

    • 1 Edición
    • Leonid Burstein
    • Inglés
    MATLAB® in bioscience and biotechnology presents an introductory Matlab course oriented towards various collaborative areas of biotechnology and bioscience. It concentrates on Matlab fundamentals and gives examples of its application to a wide range of current bioengineering problems in computational biology, molecular biology, bio-kinetics, biomedicine, bioinformatics, and biotechnology. In the last decade Matlab has been presented to students as the first computer program they learn. Consequently, many non-programmer students, engineers and scientists have come to regard it as user-friendly and highly convenient in solving their specific problems. Numerous books are available on programming in Matlab for engineers in general, irrespective of their specialization, or for those specializing in some specific area, but none have been designed especially for such a wide, interdisciplinary, and topical area as bioengineering. Thus, in this book, Matlab is presented with examples and applications to various school-level and advanced bioengineering problems - from growing populations of microorganisms and population dynamics, reaction kinetics and reagent concentrations, predator-prey models, mass-transfer and flow problems, to sequence analysis and sequence statistics.

  • Encyclopedia of Fish Physiology

    From Genome to Environment
    • 1 Edición
    • Anthony P. Farrell
    • Inglés
    Fish form an extremely diverse group of vertebrates. At a conservative estimate at least 40% of the world's vertebrates are fish. On the one hand they are united by their adaptations to an aquatic environment and on the other they show a variety of adaptations to differing environmental conditions - often to extremes of temperature, salinity, oxygen level and water chemistry. They exhibit an array of behavioural and reproductive systems. Interesting in their own right, this suite of adaptive physiologies provides many model systems for both comparative vertebrate and human physiologists.This four volume encyclopedia covers the diversity of fish physiology in over 300 articles and provides entry level information for students and summary overviews for researchers alike.Broadly organised into four themes, articles cover Functional, Thematic, and Phylogenetic Physiology, and Fish Genomics.Functional articles address the traditional aspects of fish physiology that are common to all areas of vertebrate physiology including: Reproduction, Respiration, Neural (Sensory, Central, Effector), Endocrinology, Renal, Cardiovascular, Acid-base Balance, Osmoregulation, Ionoregulation, Digestion, Metabolism, Locomotion, and so on.Thematic Physiology articles are carefully selected and fewer in number. They provide a level of integration that goes beyond the coverage in the Functional Physiology topics and include discussions of Toxicology, Air-breathing, Migrations, Temperature, Endothermy, etc.Phylogenetic Physiology articles bring together information that bridges the physiology of certain groupings of fishes where the knowledge base has a sufficient depth and breadth and include articles on Ancient Fishes, Tunas, Sharks, etc.Genomics articles describe the underlying genetic component of fish physiology and high light their suitability and use as model organisms for the study of disease, stress and physiological adaptations and reactions to external conditions.

  • Plant Responses to Drought and Salinity stress

    Developments in a Post-Genomic Era
    • 1 Edición
    • Volumen 57
    • Inglés
    Advances in Botanical Research publishes in-depth and up-to-date reviews on a wide range of topics in plant sciences. Currently in its 57th volume, 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 describes developments in understanding of plant responses to drought and salinity in post-genomic and are evaluated by world wide- known experts.

  • Multifunctional and Nanoreinforced Polymers for Food Packaging

    • 1 Edición
    • José-María Lagarón
    • Inglés
    Recent developments in multifunctional and nanoreinforced polymers have provided the opportunity to produce high barrier, active and intelligent food packaging which can help ensure, or even enhance, the quality and safety of packaged foods. Multifunctional and nanoreinforced polymers for food packaging provides a comprehensive review of novel polymers and polymer nanocomposites for use in food packaging.After an introductory chapter, Part one discusses nanofillers for plastics in food packaging. Chapters explore the use of passive and active nanoclays and hidrotalcites, cellulose nanofillers and electrospun nanofibers and nanocapsules. Part two investigates high barrier plastics for food packaging. Chapters assess the transport and high barrier properties of food packaging polymers such as ethylene-norbornene copolymers and advanced single-site polyolefins, nylon-MXD6 resins and ethylene-vinyl alcohol copolymers before going on to explore recent advances in various plastic packaging technologies such as modified atmosphere packaging (MAP), nanoscale inorganic coatings and functional barriers against migration. Part three reviews active and bioactive plastics in food packaging. Chapters investigate silver-based antimicrobial polymers, the incorporation of antimicrobial/antiox... natural extracts into polymeric films, and biaoctive food packaging strategies. Part four examines nanotechnology in sustainable plastics with chapters examining the food packaging applications of polylactic acid (PLA) nanocomposites, polyhydroxyalkanoate... (PHAs), starch-based polymers, chitosan and carragenan polysaccharides and protein-based resins for packaging gluten (WG)-based materials. The final chapter presents the safety and regulatory aspects of plastics as food packaging materials.With its distinguished editor and international team of expert contributors Multifunctional and nanoreinforced polymers for food packaging proves a valuable resource for researchers in packaging in the food industry and polymer scientists interested in multifunctional and nanoreinforced materials.

  • Advances in Food and Nutrition Research

    • 1 Edición
    • Volumen 62
    • 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.

  • Advances in Agronomy

    • 1 Edición
    • Volumen 111
    • 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.

  • Functional Foods

    Concept to Product
    • 2 Edición
    • Maria Saarela
    • Inglés
    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.

  • Canola

    Chemistry, Production, Processing, and Utilization
    • 1 Edición
    • James K. Daun + 2 más
    • Inglés
    This book gives a complete picture of the canola crop including its history, botany, genetics, distribution, breeding and biotechnology, production, processing, composition, nutritional properties and utilization of the seed, oil and meal, as well as an economic profile. While the main focus in this book is on canola of Canadian origin, its cousin crop oilseed rape will also be discussed to a lesser extent. The work provides up-to-date information on the crop and highlights areas where research and development is either needed or is in process.

  • The Zebrafish: Cellular and Developmental Biology, Part B

    • 3 Edición
    • Volumen 134
    • Inglés
    This volume of Methods in Cell Biology, the second of two parts on the subject of zebrafish, provides a comprehensive compendium of laboratory protocols and reviews covering all the new methods developed since 1999.

  • Reducing Saturated Fats in Foods

    • 1 Edición
    • G Talbot
    • Inglés
    The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry. Reducing saturated fats in foods reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates.Part one covers the functional and nutritional aspects of saturated fats in foods, with chapters covering sources of dietary saturated fats, their functional attributes and the health issues associated with saturated fatty acids. Part two focuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected. Chapters cover topics such as emulsion technology for reduction of saturated fats and the application of diacylglycerol oils, as well as different food categories including milk and dairy products, processed meats, fried foods and pastry products.With its distinguished editor and international team of contributors, Reducing saturated fats in foods is an essential reference for oils and fats processors and food manufacturers, as well as those researching saturated fats in the academic sector.

  • Food and Beverage Stability and Shelf Life

    • 1 Edición
    • David Kilcast + 1 más
    • Inglés
    Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products.Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood.With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability.

  • Molecular Wine Microbiology

    • 1 Edición
    • Alfonso V. Carrascosa Santiago + 2 más
    • Inglés
    Molecular Wine Microbiology features rigorous scientific content written at a level comprehensible for wine professionals as well as advanced students. It includes information on production and spoilage issues, the microbial groups relevant for wine production and microbial wine safety. Microbiology has long been recognized as a key tool in studying wine production, however only recently have wine microbiology studies been addressed at a molecular level, increasing the understanding of how microbiology impacts not only the flavor quality of the wine, but also its safety. Understanding, at a molecular level, how a starter culture can impact ethanol, glycerol, volatile phenols, mannoproteins, biogenic amines or ochratoxin A of a wine are just some of the core points that must be considered in order to achieve maximium consumer acceptability while addressing safety concerns during processing and storage. While other books offer insights into the technological aspects of enology, this book is written by expert microbiologists, who explore the positive and negative impacts of gene function in the production of wine, from a microbiological point of view.

  • The Yeasts

    A Taxonomic Study
    • 5 Edición
    • Cletus Kurtzman + 2 más
    • Inglés
    The Yeasts: A Taxonomic Study is a three-volume book that covers the taxonomic aspect of yeasts. The main goal of this book is to provide important information about the identification of yeasts. It also discusses the growth tests that can be used to identify different species of yeasts, and it examines how the more important species of yeasts provide information for the selection of species needed for biotechnology. • Volume 1 discusses the identification, classification and importance of yeasts in the field of biotechnology. • Volume 2 focuses on the identification and classification of ascomycetous yeasts. • Volume 3 deals with the identification and classification of basidiomycetous yeasts, along with the genus Prototheca.

  • Nuts and Seeds in Health and Disease Prevention

    • 1 Edición
    • Victor R. Preedy + 1 más
    • Inglés
    The use of nuts and seeds to improve human nutritional status has proven successful for a variety of conditions including in the treatment of high cholesterol, reduced risk of Type-2 Diabetes, and weight control. Nuts and Seeds in Health and Disease Prevention is a complete guide to the health benefits of nuts and seeds. This book is the only single-source scientific reference to explore the specific factors that contribute to these potential health benefits, as well as discussing how to maximize those potential benefits.

  • Encyclopedia of Dairy Sciences

    • 2 Edición
    • John W. Fuquay + 2 más
    • Inglés
    Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry.

  • Pulse Foods

    Processing, Quality and Nutraceutical Applications
    • 1 Edición
    • Brijesh K. Tiwari + 2 más
    • Inglés
    Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applications is the first book to provide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can use this knowledge to incorporate pulses into new food products.

  • Food Chain Integrity

    A Holistic Approach to Food Traceability, Safety, Quality and Authenticity
    • 1 Edición
    • Jeffrey Hoorfar + 3 más
    • Inglés
    Improving the integrity of the food chain, making certain that food is traceable, safe to eat, high quality and genuine requires new diagnostic tools, the implementation of novel information systems and input from all food chain participants. Food chain integrity reviews key research in this fast-moving area and how it can be applied to improve the provision of food to the consumer.Chapters in part one review developments in food traceability, such as food ‘biotracing’, and methods to prevent food bioterrorism. Following this, part two focuses on developments in food safety and quality management. Topics covered include advances in understanding of pathogen behaviour, control of foodborne viruses, hazard ranking and the role of animal feed in food safety. Chapters in part three explore essential aspects of food authenticity, from the traceability of genetically modified organisms in supply chains to new methods to demonstrate food origin. Finally, part four focuses on consumer views on food chain integrity and future trends.With its distinguished editors and expert team of contributors, Food chain integrity is a key reference for all those tasked with predicting and implementing actions to prevent breaches in the integrity of food production.

  • Food Preservation Process Design

    • 1 Edición
    • Dennis R. Heldman
    • Inglés
    The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated.The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design.The concepts presented build on the successful history of thermal processing of foods and use many examples from these types of preservation processes. Preservation of foods by refrigeration, freezing, concentration and dehydration are not addressed directly, but many of the concepts to be presented would apply. Significant attention is given to the fate of food quality attributes during the preservation process and the concept of optimizing process parameters to maximize the retention of food quality.

  • Developing Children’s Food Products

    • 1 Edición
    • David Kilcast + 1 más
    • Inglés
    The development of food and drink products for children and adolescents represents an expanding market sector, which has received little attention in the existing literature. In recognition of increasing concerns regarding diet and nutrition in children and their potential impact on nutrition-related health issues in later life, this book covers three broad aspects relating to developing children’s food products – nutrition and health, children’s food choices, and the design and testing of food and drink products for children.Part one covers topical issues in pre-adult nutrition and health, such as nutritional requirements, fluid intake needs, diet and behaviour and growing 20th century health problems such as childhood obesity and food allergies. Part two then focuses on children’s food choices, addressing food promotion and food choice in children and strategies that can be used to improve children’s food choices both inside and outside of the home. Finally, part three considers the design of food and drink products for children, with an emphasis on working with children and adolescents to design food and drink products, and how best to undertake consumer and sensory testing with children.With its team of expert international contributors, Developing children’s food products is an essential resource for both academics and food industry professionals, offering particular assistance to product developers working within the competitive children’s market.

  • Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed

    • 1 Edición
    • Sarah De Saeger
    • Inglés
    Mycotoxins - toxic secondary metabolites produced by mycotoxigenic fungi – pose a significant risk to the food chain. Indeed, they may be the most hazardous of all food contaminants in terms of chronic toxicity and legislative limits on their levels in food and feed continue to be developed worldwide. Rapid and reliable methods for the determination of both mycotoxigenic fungi and mycotoxins in food and feed are therefore essential. This book reviews current and emerging methods in this area.Part one focuses on the essentials of mycotoxin determination, covering sampling, sample preparation and clean-up and key determination techniques, such as chromatographic separation, liquid chromatography-mass spectrometry and immunochemical methods. Part two then goes on to describe quality assurance, official methods and performance criteria for determining mycotoxins in food and feed. Topics covered include laboratory accreditation, method validation and measurement uncertainty. The development and analysis of biomarkers for mycotoxins are discussed in part three. Individual chapters focus on detecting exposure in humans and animals. Part four is concerned with the processes involved in determining mycotoxigenic fungi in food and feed. It also describes the identification of genes and gene clusters involved in mycotoxin synthesis, as well as DNA barcoding of toxigenic fungi. Finally, part five explores some of the emerging methods for mycotoxin analysis, ranging from bio-sensing to spectroscopic techniques.With its distinguished editor and international team of contributors, Determining mycotoxins and mycotoxigenic fungi in food and feed is a standard reference for all those concerned with reducing mycotoxin contamination in the food chain.

  • Advances in Agronomy

    • 1 Edición
    • Volumen 110
    • 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.

  • Flour and Breads and their Fortification in Health and Disease Prevention

    • 1 Edición
    • Victor R. Preedy + 2 más
    • Inglés
    Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se. Flour and Breads and their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products.

  • Animal Behavior

    • 1 Edición
    • Michael D. Breed + 1 más
    • Inglés
    Animal Behavior covers the broad sweep of animal behavior from its neurological underpinnings to the importance of behavior in conservation. The authors, Michael D. Breed and Janice Moore, bring almost 60 years of combined experience as university professors to this textbook, much of that teaching animal behavior. An entire chapter is devoted to the vibrant new field of behavior and conservation, including topics such as social behavior and the relationship between parasites, pathogens, and behavior. Thoughtful coverage has also been given to foraging behavior, mating and parenting behavior, anti-predator behavior and learning. This text addresses the physiological foundations of behavior in a way that is both accessible and inviting. Each chapter begins with learning objectives and concludes with thought-provoking questions. Additionally, special terms and definitions are highlighted throughout. The book provides a rich resource for students (and professors) from a wide range of life science disciplines.

  • Computer Methods, Part C

    • 1 Edición
    • Volumen 487
    • Inglés
    The combination of faster, more advanced computers and more quantitatively oriented biomedical researchers has recently yielded new and more precise methods for the analysis of biomedical data. These better analyses have enhanced the conclusions that can be drawn from biomedical data, and they have changed the way that experiments are designed and performed. This volume, along with the 2 previous Computer Methods volumes for the Methods in Enzymology serial, aims to inform biomedical researchers about recent applications of modern data analysis and simulation methods as applied to biomedical research.

  • Fenner's Veterinary Virology

    • 5 Edición
    • N. James Maclachlan + 1 más
    • Inglés
    Fenner's Veterinary Virology, Fifth Edition, is a comprehensive reference of global importance that features coverage on viral agents, viral diseases of animals, and newly emerging viral zoonotic diseases. It is an excellent first port of call for researchers and students alike, presenting the fundamental principles of virology, virus structure, genome replication, and viral diseases, while also focusing on the topics' clinical aspects. Organized on a taxonomic basis, readers can quickly understand how the virus (or the viral diseases) fits into the bigger picture of the virus genus and family. The basic information about each virus, such as disease, transmission, control, and treatment are useful for veterinary students and clinicians for their practices in disease management and prevention.

  • Advances in Food and Nutrition Research

    • 1 Edición
    • Volumen 61
    • 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.

  • Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation

    • 1 Edición
    • C. Lacroix
    • Inglés
    Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation, the use of a product’s natural microflora and its antibacterial products for protection against pathogens and spoilage, is a method of growing interest for the safe production of high quality minimally-processed foods. This book provides an essential overview of key topics in this area.Initial chapters review central aspects in food biopreservation, including the identification of new protective cultures and antimicrobial culture components, existing commercial fermentates including nisin and natamycin and the potential of novel fermentates and bacteriophages to improve food safety. Part II concentrates on the use of protective cultures, bacteriocins and bacteriophages to control the carriage of pathogenic microorganisms in food animals and to modulate human gut microflora. Chapters in the final section of the book review biopreservation of different types of foods, including milk and dairy products, fermented meats, fresh seafood and fruit. A review of active packaging for food biopreservation completes the volume.Edited by a leading expert, Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation is a fundamental reference for researchers and food industry professionals working to ensure the safety of the food supply.

  • Advances in Botanical Research

    • 1 Edición
    • Volumen 56
    • Inglés
    Edited by Jean-Claude Kader and Michel Delseny and supported by an international Editorial Board, Advances in Botanical Research publishes in-depth and up-to-date reviews on a wide range of topics in plant sciences. Currently in its 50th volume, 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 eclectic volume features six reviews on cutting-edge topics of interest to postgraduates and researchers alike.

  • Fenner's Veterinary Virology

    • 4 Edición
    • N. James Maclachlan + 1 más
    • Inglés
    Fenner's Veterinary, Virology, Fourth Edition, is the long awaited new edition of Veterinary Virology, 3e, which was published in 1999. Fully revised and updated by the new author team, part I presents the fundamental principles of virology related to animal infection and disease, and part II addresses the clinical features, pathogenesis, diagnosis, epidemiology and prevention of individual diseases. New to this Edition New author team - one main author to ensure that the book reads like an authored book but with the benefit of using experts to contribute to specific topics Text has been refocused - part I has been condensed and where appropriate incorporated into part II to make it more user friendly The number of figures have been increased and are now in full color

  • Hormones and Reproduction of Vertebrates

    • 1 Edición
    • David O. Norris + 1 más
    • Inglés
    This series of volumes represents a comprehensive and integrated treatment of reproduction in vertebrates from fishes of all sorts through mammals. It is designed to provide a readable, coordinated description of reproductive basics in each group of vertebrates as well as an introduction to the latest trends in reproductive research and our understanding of reproductive events. Whereas each chapter and each volume is intended to stand alone as a review of that topic or vertebrate group, respectively, the volumes are prepared so as to provide a thorough topical treatment across the vertebrates. Terminology has been standardized across the volumes to reduce confusion where multiple names exist in the literature, and a comprehensive glossary of these terms and their alternative names is provided.

  • Tracing Pathogens in the Food Chain

    • 1 Edición
    • Stanley Brul + 2 más
    • Inglés
    Successful methods for the detection and investigation of outbreaks of foodborne disease are essential for ensuring consumer safety. Increased understanding of the transmission of pathogens in food chains will also assist efforts to safeguard public health. Tracing pathogens in the food chain reviews key aspects of the surveillance, analysis and spread of foodborne pathogens at different stages of industrial food production and processing. Part one provides an introduction to foodborne pathogen surveillance, outbreak investigation and control. Part two concentrates on subtyping of foodborne pathogens, with chapters on phenoytypic subtyping and pulsed-field gel electrophoresis, as well as emerging methods. The vital topics of method validation and quality assurance are also covered. The focus in Part three is on particular techniques for the surveillance and study of pathogens, such as protein-based analysis, ribotyping and comparative genomics. Finally, Part four focuses on tracing pathogens in specific food chains, such as red meat and game, dairy, fish and shellfish. With its distinguished editors and international team of contributors, Tracing pathogens in the food chain is a standard reference for researchers, public health experts and food industry professionals concerned with the study and control of foodborne disease.

  • Red Panda

    Biology and Conservation of the First Panda
    • 1 Edición
    • Angela R. Glatston
    • Inglés
    Red Panda: Biology and Conservation of the First Panda provides a broad-based overview of the biology of the red panda, Ailurus fulgens. A carnivore that feeds almost entirely on vegetable material and is colored chestnut red, chocolate brown and cream rather than the expected black and white. This book gathers all the information that is available on the red panda both from the field and captivity as well as from cultural aspects, and attempts to answer that most fundamental of questions, "What is a red panda?" Scientists have long focused on the red panda’s controversial taxonomy. Is it in fact an Old World procyonid, a very strange bear or simply a panda? All of these hypotheses are addressed in an attempt to classify a unique species and provide an in-depth look at the scientific and conservation-based issues urgently facing the red panda today. Red Panda not only presents an overview of the current state of our knowledge about this intriguing species but it is also intended to bring the red panda out of obscurity and into the spotlight of public attention.

  • Advances in Botanical Research

    • 1 Edición
    • Volumen 55
    • Inglés
    Edited by Jean-Claude Kader and Michel Delseny and supported by an international Editorial Board, Advances in Botanical Research publishes in-depth and up-to-date reviews on a wide range of topics in plant sciences. Currently in its 50th volume, 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 eclectic volume features six reviews on cutting-edge topics of interest to postgraduates and researchers alike.

  • Advances in Agronomy

    • 1 Edición
    • Volumen 109
    • 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.

  • Case Studies in Novel Food Processing Technologies

    Innovations in Processing, Packaging, and Predictive Modelling
    • 1 Edición
    • C J Doona
    • Inglés
    Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies.Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens the case histories to include alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies, which are applied in food preservation sectors ranging from fresh produce, to juices, to disinfestation. Part three covers novel food preservation techniques using natural antimicrobials, novel food packaging technologies, and oxygen depleted storage techniques. Part four contains case studies of innovations in retort technology, microwave heating, and predictive modelling that compare thermal versus non-thermal processes, and evaluate an accelerated 3-year challenge test.With its team of distinguished editors and international contributors, Case studies in novel food processing technologies is an essential reference for professionals in industry, academia, and government involved in all aspects of research, development and commercialisation of novel food processing technologies.

Temas relacionados