The present book collects selected contributions from researchers working in the field of food science, and participating at the second spring school for "e;Food Quality, Safety and Technology,"e; which was held in Botucatu (Sao Paulo, Brazil), from September 24th to 27th, 2012, at the Botucatu Campus of the Universidade Estadual Paulista "e;Julio Mesquita Filho"e; (UNESP).
This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods.
This SpringerBrief provides an overview of ultrasonic emulsification and an update on recent advances in developing stable emulsions for the creation of novel drugs and functional foods, with a focus on bioactive delivery in these products.
Genetic and Genomic Resources For Cereals Improvement is the first book to bring together the latest available genetic resources and genomics to facilitate the identification of specific germplasm, trait mapping, and allele mining that are needed to more effectively develop biotic and abiotic-stress-resistant grains.
Although GM crops are seen by their advocates as a key component of the future of world agriculture and as part of the solution for world poverty and hunger, their uptake has not been smooth nor universal: they have been marred by controversy and all too commonly their regulation has been challenged as inadequate, even biased.
Dieser Buchtitel ist Teil des Digitalisierungsprojekts Springer Book Archives mit Publikationen, die seit den Anfängen des Verlags von 1842 erschienen sind.
Tilapia Culture, Second Edition, covers the vital issues of farmed tilapia in the world, including their biology, environmental requirements, semi-intensive culture, intensive culture systems, nutrition and feeding, reproduction, seed production and larval rearing, stress and disease, harvesting, economics, trade, marketing, the role of tilapia culture in rural development and poverty eradication, and technological innovations in, and the environmental impacts of, tilapia culture.
In der Lebensmittelhygiene spielt bisher die Einschätzung krankhafter Veränderungen in der Körpermuskulatur von Fischen im Vergleich zum mikrobiellen Verderb und der Kontamination mit pathogenen Erregern und Umweltchemikalien eine relativ untergeordnete Rolle.
The discovery of biological activity associated with flavonoid contaminants in vitamin C preparations from bell peppers and lemons by Szent-Gyorgyi and his associates opened a floodgate of research into the biological functions of this ubiquitous and diverse group of compounds.
Food Preservation and Biodeterioration Food Preservation and Biodeterioration Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism.
Due to increasing consumer demand for safe, high quality, ethical foods, the production and consumption of organic food and produce has increased rapidly over the past two decades.
Dietary Fiber: Properties, Recovery and Applications explores the properties and health effects of dietary fiber, along with new trends in recovery procedures and applications.
This book presents several pre- and postharvest strategies that have been developed to modify these physiological activities, resulting in increased shelf life.
Responding to an estimated 14 million cases of food-borne disease that occur every year in the United States alone, the Food and Drug Administration and US Department of Agriculture have begun implementing new regulations and guidance for the microbial testing of foods.
This is the second volume in a 2-volume compendium that is the go-to source for both research- and practice-oriented information on the importance of branched chain amino acids in maintaining the nutritional status and overall health of individuals, especially those with certain disease conditions.
Food Hygiene and Toxicology in Ready-to-Eat Foods is a solid reference for anyone in the food industry needing to understand the complex issues and mechanisms of biological control and chemical hazards to ensure food safety.
Developing New Functional Food and Nutraceutical Products provides critical information from conceptualization of new products to marketing, aiming to present a solid understanding of the entire process through detailed coverage of key concepts, namely innovation, regulation, manufacturing, quality control, and marketing.
The third edition of this successful title presents current research and commercial uses of controlled atmosphere storage and modified atmosphere packaging of fresh fruit and vegetables to provide a comprehensive and up-to-date overview.
Guide to Food Safety and Quality during Transportation, Controls, Standards and Practice, Second Edition provides a solid foundation outlining logistics and delivery control solutions to protect the food transportation industry.
New Research and Developments of Water-Soluble Vitamins, Volume 83, provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimize health.
Integrated Agriculture - An Approach for Sustainable Agriculture offers a comprehensive examination of a transformative agricultural paradigm aimed at revolutionizing farming practices worldwide.
Foodborne Parasites in the Food Supply Web: Occurrence and Control provides an overview of the occurrence, transmission, and control of parasites in the food chain, including an introduction to the topic from the perspectives of various issues surrounding foodborne parasites.
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.
The purpose of this publication is to elucidate the biological aspect of the abiotic stress response from the field to the molecular level in horticultural plants.
Abalone: Biology, Ecology, Aquaculture and Fisheries, Volume 42 in the Developments in Aquaculture and Fisheries Science series, describes the taxonomy of more than 50 abalone species worldwide.
The Microbiolology of Poultry Meat Products presents scientific knowledge on poultry meat and its products and covers various disciplines required in the determination of poultry meat microbiology.
Discussing methods of enzyme purification, characterization, isolation, and identification, this book details the chemistry, behavior, and physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture, shelf-life, nutritional value, and process tolerance of foods and food products.
High Pressure Thermal Processing provides a detailed understanding on the technology itself, what it can be used for, and the benefits of the technology over conventional processing.
Biotechnology is the research and development in the laboratory using bioinformatics for exploration, extraction, exploitation and production from any living organisms and any source of biomass by means of biochemical engineering where high value-added products could be planned, forecasted, formulated, developed, manufactured and marketed for the purpose of sustainable operations and gaining durable patents rights for exclusives rights for sales, and prior to this to receive national and international approval from the results on animal experiment and human experiment, especially on the pharmaceutical branch of biotechnology to prevent any undetected side-effects or safety concerns by using the products.
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.
Nutrient Delivery: Nanotechnology in the Agri-Food Industry, Volume Five, discusses the fabrication, merits, demerits, applications, and bioavailability enhancement mechanisms of various nanodelivery systems.
Algal and sustainable technologies: Bioenergy, Nannotechnology and Green chemistry is an interdisciplinary overview of the world's major problems; water scarcity, clean environment and energy and their sustenance remedy measures using microalgae.
