Agriculture and farming Books
American Society of Agronomy Modeling Processes and Their Interactions in
Book SynopsisModeling Processes and Their Interactions in Cropping Systems A complete discussion of soil-plant-climate-management processes In Modeling Processes and Their Interactions in Cropping Systems: Challenges for the 21st Century, a team of distinguished researchers delivers a comprehensive and up-to-date scientific textbook devoted to teaching the modeling of soil-plant-climate-management processes at the upper undergraduate and graduate levels. The book emphasizes the new opportunities and paradigms available to modern lab and field researchers and aims to improve their understanding and quantification of individual processes and their interactions. The book helps readers quantify field research results in terms of the fundamental theory and concepts broadly generalizable beyond specific sites, as well as predict experimental results from knowledge of the fundamental factors that determine the environment and plant growth in different climates.
£130.50
American Society of Agronomy Yield Gains in Major U.S. Field Crops
Book Synopsis
£150.26
American Society of Agronomy Cowpea
Book SynopsisThe story of cowpea (black-eyed peas) is a fascinating example of how science can solve the world''s biggest problemseven more fascinating is the story of the scientist behind the research. B.B. Singh wrote this book to serve as an accessible summary of cowpea breeding, management,and use. He has devoted his life''s work to solving the protein gap of the Green Revolution in which the emphasis on corn and wheat neglected the protein-rich legumes vital to plant-based nutrition. Today,under his careful tending, cowpea truly has become the food legume of the century. From genetics to recipes, he gives a full account of how cowpea belongs in our global agriculture and in every diet. Along the way, he shares his inspiring story.
£36.05
American Society of Agronomy Cotton
Book Synopsis
£158.35
American Society of Agronomy Sorghum State of the Art and Future Perspectives
Book Synopsis
£89.96
Wiley Industrial Hemp as a Modern Commodity Crop 2019 182 ASA CSSA and SSSA Books
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£35.10
American Society of Agronomy Harlans Crops and Man
Book Synopsis
£38.90
American Society of Agronomy Quantifying and Modeling Soil Strucure Dynamics
Book Synopsis
£53.06
American Society of Agronomy Soil Water Root Processes
Book Synopsis
£67.46
American Society of Agronomy Labile Organic Matter Chemical Compositions
Book Synopsis
£112.46
Wiley-Blackwell Agricultural and Environmental Applications of Biochar Advances and Barriers
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£115.16
American Society of Agronomy Soilbased Wastewater Treatment 180 ASA CSSA and
Book Synopsis
£67.46
Pacific Wide Consulting The World of Bananas in Hawaii Then and Now
Book Synopsis
£60.00
John Wiley and Sons Ltd Functional Foods and Dietary Supplements
Book SynopsisFunctional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value.Table of ContentsList of Contributors vii Preface ix I Fundamentals of Functional Food Processing 1 Functional Foods, Nutraceuticals and Probiotics as Functional Food Components 3 Athapol Noomhorm, Anil Kumar Anal and Imran Ahmad 2 Bioactive Components in Foods 21 Anil Kumar Anal, Kishore K. Kumaree and Mridula Thapa II Major Sources of Functional Foods 3 Processing Effects on Functional Components in Cereals and Grains 63 Binod K. Yadav and J. Jerish Joyner 4 Tropical Fruits 91 Mandeep Kaur and H.K. Sharma 5 Bioactive Compounds in Meat and their Functions 113 Punchira Vongsawasdi and Athapol Noomhorm 6 Bioactive Materials Derived from Seafood and Seafood Processing By-products 139 Ratih Pangestuti and Se-Kwon Kim 7 Food Processing By-products as Sources of Functional Foods and Nutraceuticals 159 Nina Karla M. Alparce and Anil Kumar Anal 8 Functionality of Non-starch Polysaccharides (NSPs) 187 Kelvin K.T. Goh, Ramesh Kumar and Shen-Siung Wong 9 Resistant Starch: Properties, Preparations and Applications in Functional Foods 227 Taslima Ayesha Aktar Nasrin and Anil Kumar Anal 10 Isoflavones – Extraction and Bioavailability 255 Khoomtong Atcharaporn, Pananun Thawunporn and Buddhi Lamsal III Processing Effects on the Functional Components during Product Development 11 Thermal and Non-thermal Processing of Functional Foods 297 Jiraporn Sripinyowanich Jongyingcharoen and Imran Ahmad 12 Changes of Properties and Functional Components of Extruded Foods 325 Vilai Rungsardthong 13 Recent Advances in Applications of Encapsulation Technology for the Bioprotection of Phytonutrients in Complex Food Systems 363 Alisha Tuladhar and Anil Kumar Anal 14 The Effect of Irradiation on Bioactive Compounds in Plant and Plant Products 387 Nantarat Na Nakornpanom and Porntip Sirisoontaralak 15 Nanoparticles and Nanoemulsions 405 Anges Teo, Kelvin K.T. Goh and Sung Je Lee IV Health Benefits and Bioavailability of Functional Foods 16 Pharmacology and Health Benefits of Bioactive Food Sources 439 Maushmi S. Kumar and Shruti Mishra 17 Potential Cardio-protective Effects of Functional Foods 463 Eman M. Alissa and Gordon A. Ferns Index 489
£128.49
John Wiley and Sons Ltd Seafood Processing
Book SynopsisPart of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (Processing Technologies') covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part (Quality and Safety Issues'), quality and safety analysis, fish and seafood authenticity and risk assessment are included. Table of ContentsAbout the IFST Advances in Food Science Book Series xiii List of Contributors xv Preface xix 1 Introduction to Seafood Processing – Assuring Quality and Safety of Seafood 1 Ioannis S. Boziaris 1.1 Introduction 1 1.2 Seafood spoilage 2 1.3 Seafood hazards 2 1.4 Getting the optimum quality of the raw material 3 1.5 Seafood processing 4 1.6 Quality, safety and authenticity assurance 6 1.7 Future trends 6 References 7 Part I Processing Technologies 9 2 Shellfish Handling and Primary Processing 11 Yi-Cheng Su and Chengchu Liu 2.1 Introduction 11 2.2 Shellfish harvesting 13 2.3 Bivalve shellfish handling 18 2.4 Shellfish primary processing 21 2.5 Bivalve shellfish depuration 23 2.6 Shellfish labelling 27 2.7 Conclusion 27 Acknowledgements 28 References 28 3 Chilling and Freezing of Fish 33 Flemming Jessen, Jette Nielsen and Erling Larsen 3.1 Introduction 33 3.2 Post-mortem changes at chilled storage temperatures 34 3.3 Effect of freezing temperatures on quality-related processes 37 3.4 Fresh fish chain 41 3.5 Frozen fish chain 46 3.6 Legislation 54 3.7 Recommendations 54 References 55 4 Heat Processing of Fish 61 Dagbjørn Skipnes 4.1 Introduction 61 4.2 Basic principles 61 4.3 Best available technology for thermal processing of fish 62 4.4 Quality changes during heat treatment of fish 63 Acknowledgement 75 References 75 5 Irradiation of Fish and Seafood 83 Ioannis S. Arvanitoyannis and Persefoni Tserkezou 5.1 Introduction 83 5.2 Quality of irradiated fish and fishery products and shelf life extension 84 5.3 Microflora of irradiated fish and fishery products 101 5.4 Conclusions 120 References 120 6 Preservation of Fish by Curing 129 Sigurjon Arason, Minh Van Nguyen, Kristin A. Thorarinsdottir and Gudjon Thorkelsson 6.1 Introduction 129 6.2 Salting 130 6.3 Marinating 143 6.4 Smoking 146 References 151 7 Drying of Fish 161 Minh Van Nguyen, Sigurjon Arason and Trygve Magne Eikevik 7.1 Introduction 161 7.2 Principles of drying 161 7.3 Drying methods 163 7.4 Changes in fish muscle during drying 166 7.5 Packing and storage of dried fish products 169 References 170 8 Fish Fermentation 177 Somboon Tanasupawat and Wonnop Visessanguan 8.1 Definition of the term fermentation in food technology 177 8.2 Fermented foods worldwide 178 8.3 Lactic acid fermentation 179 8.4 Traditional salt/fish fermentation 180 8.5 Future trends in fish fermentation technology 197 References 199 9 Frozen Surimi and Surimi-based Products 209 Emiko Okazaki and Ikuo Kimura 9.1 Fish material for frozen surimi 209 9.2 Principles and process of frozen surimi production 209 9.3 Characteristics of fish material and manufacturing technology 219 9.4 Denaturation of fish protein by freezing and its prevention 223 9.5 Evaluation of surimi quality 228 9.6 Surimi-based products 231 9.7 Future prospective 232 References 233 10 Packaging of Fish and Fishery Products 237 Bert Noseda, An Vermeulen, Peter Ragaert and Frank Devlieghere 10.1 Introduction 237 10.2 MAP principles and importance for packaging fresh fish 238 10.3 Non-microbial effects of MAP 242 10.4 Effects of MAP on fish spoilage 243 10.5 Effects of MAP on the microbial safety of fish products 248 10.6 Application of MAP on fish and fishery products 250 10.7 Packaging materials and future developments 253 References 255 11 Fish Waste Management 263 Ioannis S. Arvanitoyannis and Persefoni Tserkezou 11.1 Introduction 263 11.2 Treatment methods 265 11.3 Uses of fish waste 291 11.4 Inputs and outputs in fisheries 296 References 304 Electronic Sources 309 12 Fish Processing Installations: Sustainable Operation 311 George M. Hall and Sevim K¨ose 12.1 Introduction 311 12.2 Assessment tools 313 12.3 Process operations 319 12.4 Production efficiency 333 12.5 On-board processing 334 12.6 Conclusions 338 References 339 13 Value-added Seafood 343 Michael Morrissey and Christina DeWitt 13.1 Introduction 343 13.2 Value-added product development 344 13.3 Market-driven 345 13.4 Values-driven 347 13.5 Health-driven 348 13.6 Resource-driven 350 13.7 Technology-driven 350 13.8 Conclusions 354 References 354 Part II Quality and Safety Issues 359 14 Seafood Quality Assessment 361 J¨org Oehlenschl¨ager 14.1 Why is quality assessment of aquatic animals multifarious and complex? 361 14.2 Fish composition 362 14.3 Fish freshness 365 14.4 Sensory methods 367 14.5 Chemical methods 370 14.6 Physical methods 374 14.7 Instrumental methods and automation 374 14.8 Imaging technologies and machine vision 380 14.9 Conclusion 380 References 381 15 Microbiological Examination of Seafood 387 Ioannis S. Boziaris and Foteini F. Parlapani 15.1 Introduction 387 15.2 Seafood microbiology 388 15.3 Microbiological parameters of seafood analysis 389 15.4 Microbiological analysis using conventional culture techniques 392 15.5 Microbiological examination using indirect rapid methods 399 15.6 Microscopy based rapid methods 401 15.7 Immuno-based techniques 402 15.8 Molecular methods for microbial determination 402 15.9 Conclusions 408 References 408 16 Fish and Seafood Authenticity – Species Identification 419 F´atima C. Lago, Mercedes Alonso, Juan M. Vieites and Montserrat Espi˜neira 16.1 Molecular techniques applied to seafood authentication 419 16.2 Molecular techniques based on protein analysis 423 16.3 Molecular techniques based on DNA analysis 430 References 440 17 Assuring Safety of Seafood – Risk Assessment 453 John Sumner, Catherine McLeod and Tom Ross 17.1 Introduction 453 17.2 Differentiating risk from hazard 454 17.3 Hazards, risks and food safety risk assessment 456 17.4 Hazard Identification/Risk Profile 458 17.5 Exposure assessment 459 17.6 Hazard Characterization 462 17.7 Risk Characterization 465 17.8 Qualitative Risk Assessment 466 17.9 Semi-quantitative Risk Assessment 466 17.10 Quantitative Risk Assessment 468 17.11 Reality check 468 17.12 Uncertainty and variability 469 17.13 Data gaps 470 17.14 Risk management approaches 470 17.15 Final thoughts 473 References 474 Index 479
£131.35
John Wiley and Sons Ltd Bioactive Compounds from Marine Foods
Book SynopsisThe world?s oceans are a vast source of plant and animal foods which contain materials with the potential to be used as functional ingredients. Many such compounds have been identified, isolated, and characterized as being potentially active against various degenerative diseases such as cancer.Trade Review“The book, an easy and efficient read, provides an up-to-date summary of current research into marine–derived bioactive compounds suitable for innovative functional food products capable of supporting world demand. The work deserves a valuable spot in the library of students or professionals working in the field.” (Journal of Aquatic Food Product Technology, 25 May 2014) Table of ContentsList of Contributors xvii 1 An Update on the Biomedical Prospects of Marine-derived Small Molecules with Fascinating Atom and Stereochemical Diversity 1 Yvette Mimieux Vaske and Phillip Crews 1.1 Introduction 1 1.2 A view based on atom diversity 11 1.3 A view based on stereochemical diversity 15 1.4 Case studies of chemical probes and chemical probes in the therapeutic discovery pipeline 20 1.5 Conclusion 21 Acknowledgments 21 References 21 2 Antihypertensive Peptides from Marine Sources 27 Roseanne Norris, P´adraig´ýn A. Harnedy, and Richard J. FitzGerald 2.1 Introduction 27 2.2 Marine antihypertensive peptides and blood pressure control 28 2.3 Generation of marine antihypertensive peptides 32 2.4 Structure–activity relationships 32 2.5 Bioavailability 33 2.6 In vivo animal studies 35 2.7 In vivo human studies 41 2.8 Marine peptides as antihypertensive ingredients 45 2.9 Conclusion 48 Acknowledgments 48 References 48 3 Bioactive Peptides from Marine Processing Byproducts 57 Maria Hayes and David Flower 3.1 Introduction 57 3.2 Fish muscle proteins: precursors of fish bioactive peptides 58 3.3 Fish meal production 59 3.4 Fish silage production 59 3.5 Traditional fermented fish protein products 60 3.6 Strategies for the generation of bioactive peptides from marine byproducts 60 3.7 Conclusion 66 Acknowledgments 67 References 67 4 Development of Marine Peptides as Anticancer Agents 73 Xiukun Lin and Lanhong Zheng 4.1 Introduction 73 4.2 Peptides that induce apoptosis 73 4.3 Peptides that affect the tubulin–microtubule equilibrium 81 4.4 Peptides that inhibit angiogenesis 83 4.5 Peptides without a known mechanism for their antitumor activity 84 4.6 Conclusion 85 Acknowledgments 86 References 86 5 Using Marine Cryptides against Metabolic Syndrome 95 Yesmine Ben Henda and St´ephanie Bordenave-Juchereau 5.1 Marine cryptides 95 5.2 Definition of MetS 96 5.3 Potential targets for marine cryptides 97 5.4 Conclusion 108 References 108 6 Bioactive Phenolic Compounds from Algae 113 Yolanda Freile-Pelegr´ýn and Daniel Robledo 6.1 Introduction 113 6.2 Phenolic compounds from algae 116 6.3 Algal phenolics as bioactive compounds 120 6.4 Conclusion 122 Acknowledgments 124 References 124 7 Bioactive Carotenoids from Microalgae 131 A. Catarina Guedes, Helena M. Amaro, Isabel Sousa-Pinto, and F. Xavier Malcata 7.1 Introduction 131 7.2 Potential health benefits 131 7.3 Conclusion 144 Acknowledgments 144 References 145 8 Omega-3 Fatty Acid-enriched Foods: Health Benefits and Challenges 153 Charlotte Jacobsen 8.1 Introduction 153 8.2 Overview of the health benefits of marine omega-3 fatty acids 153 8.3 Lipid oxidation: a major challenge 155 8.4 Conclusion 168 References 168 9 Sterols in Algae and Health 173 Graciliana Lopes, Carla Sousa, Patr´ýcia Valent˜ao, and Paula B. Andrade 9.1 Introduction 173 9.2 Biosynthesis of phytosterols 176 9.3 Analysis of phytosterols 179 9.4 Phytosterol composition of algae 181 9.5 Phytosterols and health 181 9.6 Conclusion 187 Acknowledgments 187 References 187 10 Biological Effects and Extraction Processes Used to Obtain Marine Chitosan 193 A. Montilla, A. I. Ruiz-Matute, and N. Corzo 10.1 Introduction 193 10.2 Chitin extraction processes 193 10.3 Obtention of chitosan 195 10.4 Attainment of chitooligosaccharides 200 10.5 Biological activities of chitosan and COS 201 10.6 Food applications 208 10.7 Regulatory aspects 210 10.8 Conclusion 210 Acknowledgments 210 References 210 11 Biological Activity of Algal Sulfated and Nonsulfated Polysaccharides 219 Pilar Rup´erez, Eva G´omez-Ord´o˜nez, and Antonio Jim´enez-Escrig 11.1 Introduction 219 11.2 Current interest in seaweeds 220 11.3 Polysaccharides: occurrence, structure, and bioactivity 224 11.4 Conclusion 238 Acknowledgments 238 References 239 12 Taurine Content in Marine Foods: Beneficial Health Effects 249 Rune Larsen, Karl-Erik Eilertsen, Hanne Mæhre, Ida-Johanne Jensen, and Edel O. Elvevoll 12.1 Introduction 249 12.2 Taurine physiology 250 12.3 Dietary sources 252 12.4 Health benefits of dietary intake of taurine 260 12.5 Conclusion 262 References 262 13 Seaweed Antimicrobials: Isolation, Characterization, and Potential Use in Functional Foods 269 Shiau Pin Tan, Laurie O’Sullivan, Maria Luz Prieto, Peter McLoughlin, Peadar G. Lawlor, Helen Hughes, and Gillian E. Gardiner 13.1 Introduction 269 13.2 Seaweeds 270 13.3 Extraction of antimicrobial compounds from seaweeds 273 13.4 Separation and purification of antimicrobial compounds from seaweeds 279 13.5 Structural elucidation of antimicrobial compounds from seaweeds 288 13.6 In vitro assessment of the antimicrobial activity of seaweeds and seaweed-derived compounds 293 13.7 Potential applications of seaweed antimicrobials in functional foods 299 13.8 Conclusion 302 Acknowledgments 302 References 303 14 Seaweed-based Functional Foods 313 Nissreen Abu-Ghannam and Sabrina Cox 14.1 Introduction 313 14.2 Overview of seaweed bioactive components for the development of functional foods 314 14.3 Seaweed pretreatment prior to incorporation in functional foods 316 14.4 Incorporation of seaweeds in the development of functional foods 320 14.5 Conclusion 323 Acknowledgments 324 References 324 15 Sea Cucumber as a Source of Bioactive Compounds: Current Research on Isostichopus badionotus and Isostichopus fuscus from Mexico 329 Leticia Olivera-Castillo, Raquel Garc´ýa Barrientos, Isabel Guerrero Legarreta, Arisa´ý Hern´andez S´amano, and Yasser Chim Chi 15.1 Introduction 329 15.2 Taxonomy and classification 330 15.3 Habitat and distribution 330 15.4 Worldwide markets 330 15.5 Sea cucumber species of commercial interest in Mexico 331 15.6 Biologically active compounds: enzymes and peptides 332 15.7 Conclusion 338 Acknowledgments 338 References 338 16 Advanced Extraction Processes to Obtain Bioactives from Marine Foods 343 Merichel Plaza and Irene Rodr´ýguez-Meizoso 16.1 Introduction 343 16.2 Fundamentals of extraction from solid samples 344 16.3 Sample pretreatment before extraction 351 16.4 Supercritical fluid extraction 353 16.5 Pressurized fluid extraction 359 16.6 Ultrasound-assisted extraction 362 16.7 Microwave-assisted extraction 363 16.8 Latest trends in advanced extraction 365 16.9 Conclusion 367 Acknowledgments 367 References 368 17 Extraction of High-added-value Compounds from Codfish (Gadus morhua) Salting Wastewater 373 Vincenza Ferraro, Isabel B. Cruz, Ruben Ferreira Jorge, Manuela E. Pintado, and Paula M. L. Castro 17.1 Introduction 373 17.2 Byproducts and waste from the codfish salting process 374 17.3 Conclusion 388 References 388 18 Toxicity Risks Associated with the Recovery of Bioactive Compounds from Marine Sources 395 Ljerka Prester 18.1 Introduction 395 18.2 Seafood-associated infections 396 18.3 Toxin-related seafood illnesses 399 18.4 Seafood allergy 407 18.5 Contaminants in fish and shellfish 409 18.6 The risks and benefits of fish consumption 415 18.7 Conclusion 415 Acknowledgments 416 References 416 Index 431
£166.46
John Wiley and Sons Ltd Food Oligosaccharides
Book SynopsisA growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health beyond simply providing basic nutrition. Digestive health is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactive oligosaccharides into foods can yield health benefits in the gastrointestinal tract and other parts of the body that are linked via the immune system. Because oligosaccharides can be added to a wide variety of foodstuffs, there is much interest within the food industry in incorporating these functional ingredients into healthy food products. Moreover, other areas such as pharmaceuticals, bioenergy and environmental science can exploit the physicochemical and physiological properties of bioactive oligosaccharides too. There is therefore a considerable demand for a concentrated source of information on the development and characterTable of ContentsContributors, xiv Preface, xix Part I Production and Bioactivity of Oligosaccharides Part I.I Naturally Occurring Oligosaccharides 1 Bioactivity of Human Milk Oligosaccharides, 5 Clemens Kunz, Sabine Kuntz, and Silvia Rudloff 1.1 Introduction, 5 1.2 Structural uniqueness of human milk oligosaccharides, 5 1.3 Human milk oligosaccharides and their functions in the gastrointestinal tract, 8 1.4 Human milk oligosaccharides and systemic effects, 15 1.5 Human milk oligosaccharides and studies in animals and humans, 15 1.6 Conclusion and perspective, 16 Acknowledgment, 17 References, 17 2 Production and Bioactivity of Bovine Milk Oligosaccharides, 21 David C. Dallas, Mickael Meyrand, and Daniela Barile 2.1 Introduction, 21 2.2 Bovine milk oligosaccharides’ composition, 22 2.3 Bovine milk oligosaccharides’ concentration, 27 2.4 Resistance to digestion, 27 2.5 Oligosaccharides’ biological activities, 28 2.6 Isolation approaches, 30 2.7 Conclusion, 31 Acknowledgments, 31 References, 31 3 Production and Bioactivity of Oligosaccharides in Plant Foods, 35 Cristina Martínez-Villaluenga and Juana Frías 3.1 Introduction, 35 3.2 Chemical structure and natural occurrence of oligosaccharides in plant foods, 35 3.3 Production of naturally occurring plant oligosaccharides, 40 3.4 Scientific evidence on the bioefficacy of plant oligosaccharides and mechanisms of action, 43 3.5 Conclusions and future perspectives, 48 References, 48 4 Production and Bioactivity of Oligosaccharides from Chicory Roots, 55 Matthias Moser, Arnaud Agemans, and Wim Caers 4.1 Production of oligosaccharides from chicory roots, 55 4.2 Bioactivity of oligosaccharides from chicory roots, 60 4.3 Future trends, 68 4.4 Conclusions, 69 References, 69 5 Production and Bioactivity of Pectic Oligosaccharides from Fruit and Vegetable Biomass, 76 Jesper Holck, Arland T. Hotchkiss, Jr., Anne S. Meyer, Jørn D. Mikkelsen, and Robert A. Rastall 5.1 Production of pectic oligosaccharides, 76 5.2 Bioactivity of pectic oligosaccharides, 79 5.3 Conclusions, 83 References, 83 6 Production and Bioactivity of Oligosaccharides from Biomass Hemicelluloses, 88 Patricia Gullón, Beatriz Gullón, María Jesus Gonzalez-Munoz, Jose Luis Alonso, and Juan Carlos Parajo 6.1 Hemicelluloses: general aspects, 88 6.2 Manufacture of oligosaccharides from hemicellulosic polymers, 89 6.3 Properties of hemicellulose-derived oligosaccharides, 93 6.4 Conclusion, 99 References, 99 7 Starch Hydrolysis Products with Physiological Activity in Humans, 107 Juscelino Tovar and Ana Rascon 7.1 Introduction, 107 7.2 Starch degradation may yield minor saccharides with physiological activity, 107 7.3 Physiological activity of starch hydrolysis products, 112 7.4 Concluding remarks, 115 References, 115 8 Biosynthesis and Bioactivity of Exopolysaccharides Produced by Probiotic Bacteria, 118 Patricia Ruas-Madiedo 8.1 Bacterial exopolysaccharides, 118 8.2 Biosynthesis of exopolysaccharides in Lactobacillus and Bifidobacterium, 120 8.3 Production and purification of exopolysaccharides, 121 8.4 Bioactivity of exopolysaccharides from probiotics, 124 8.5 Concluding remark and future trends, 128 Acknowledgments, 128 References, 128 Part I.II Non-Naturally Occurring Oligosaccharides 9 Production and Bioactivity of Oligosaccharides Derived from Lactose, 137 Mar Villamiel, Antonia Montilla, Agustýn Olano, and Nieves Corzo 9.1 Introduction, 137 9.2 Mono- and disaccharides, 137 9.3 Lactosucrose, 145 9.4 Galactooligosaccharides, 146 9.5 Other oligosaccharides, 154 9.6 Purification of carbohydrates derived from lactose, 156 9.7 Conclusions, 157 Acknowledgments, 157 References, 157 10 Production and Bioactivity of Glucooligosaccharides and Glucosides Synthesized using Glucansucrases, 168 Young-Min Kim, Hee-Kyoung Kang, Young-Hwan Moon, Thi Thanh Hanh Nguyen, Donal F. Day, and Doman Kim 10.1 Glucooligosaccharides from lactic acid bacteria, 168 10.2 Glucan and glucooligosaccharides synthesis by glucansucrases, 169 10.3 Production of glucooligosaccharides, 171 10.4 Bioactivities of glucan and glucooligosaccharides, 174 10.5 (Oligo)glucosides synthesized by glucansucrases and their functionalities, 177 10.6 Conclusions, 178 Acknowledgments, 178 References, 178 11 Production and Bioactivity of Fructan-Type Oligosaccharides, 184 Javier Arrizon, Judith E. Urias-Silvas, Georgina Sandoval, N. Alejandra Mancilla-Margalli, Anne C. Gschaedler, Sandrine Morel, and Pierre Monsan 11.1 Introduction, 184 11.2 Enzymatic synthesis, 186 11.3 Functional properties of fructan-type oligosaccharides, 193 11.4 Conclusions, 196 Acknowledgments, 196 References, 196 12 Application of Immobilized Enzymes for the Synthesis of Bioactive Fructooligosaccharides, 200 Francisco J. Plou, Lucia Fernandez-Arrojo, Paloma Santos-Moriano, and Antonio O. Ballesteros 12.1 Enzyme immobilization, 200 12.2 Immobilized biocatalysts for the production of fructooligosaccharides, 202 12.3 Production of fructooligosaccharides with a covalently immobilized fructosyltransferase, 204 12.4 Production of fructooligosaccharides with alginate-entrapped fructosyltransferases, 207 12.5 Conclusions and future trends, 212 Acknowledgments, 212 References, 213 Part I.III Assessment of Bioactivity 13 In Vitro Assessment of the Bioactivity of Food Oligosaccharides, 219 Koen Venema 13.1 Introduction, 219 13.2 Gut microbiota, 220 13.3 Interaction with the host, 221 13.4 In vitro fermentation models of the gut to study bioactivity of oligosaccharides, 221 13.5 Applications of in vitro fermentation models to study the effect of oligosaccharides on the gut microbiome, 226 13.6 Mechanistic studies using 13C-labeled oligosaccharides and fibers, 227 13.7 In vitro cell culture systems, 230 13.8 Conclusions, 231 13.9 Future perspectives, 231 Acknowledgments, 233 References, 233 14 In Vivo Assessment of the Bioactivity of Food Oligosaccharides, 238 Alfonso Clemente 14.1 The prebiotic concept, 238 14.2 In vivo assessment of dietary oligosaccharides as prebiotics, 240 14.3 Concluding remarks, 249 Acknowledgments, 249 References, 249 Part II Analysis 15 Fractionation of Food Bioactive Oligosaccharides, 257 F. Javier Moreno, Cipriano Carrero-Carralero, Oswaldo Hernandez-Hern´andez, and M. Luz Sanz 15.1 Introduction, 257 15.2 Membrane techniques, 258 15.3 Chromatographic techniques, 267 15.4 Fractionation techniques using solvents, 272 15.5 Microbiological and enzymatic treatments, 275 15.6 Conclusions, 276 Acknowledgments, 277 References, 277 16 Classical Methods for Food Carbohydrate Analysis, 284 Qingbin Guo, Steve W. Cui, and Ji Kang 16.1 Introduction, 284 16.2 Sample preparation and purification, 284 16.3 Classical methods for total sugar analysis, 285 16.4 Classical methods for monosaccharide determination, 289 16.5 Classical methods for structure characterization of polysaccharides, 291 16.6 Some physical methods for carbohydrate analysis, 294 16.7 Classical methods for dietary fiber analysis, 294 16.8 Conclusions, 296 References, 297 17 Infrared Spectroscopic Analysis of Food Carbohydrates, 300 Mikihito Kanou, Atsushi Hashimoto, and Takaharu Kameoka 17.1 Introduction, 300 17.2 Monosaccharides, 301 17.3 Oligosaccharides, 309 17.4 Applications, 312 17.5 Concluding remarks, 317 References, 318 18 Structural Analysis of Carbohydrates by Nuclear Magnetic Resonance Spectroscopy and Molecular Simulations: Application to Human Milk Oligosaccharides, 320 Arnold Maliniak and Goran Widmalm 18.1 Introduction, 320 18.2 Nuclear magnetic resonance spectroscopy, 323 18.3 Molecular dynamics computer simulations, 335 18.4 Three-dimensional structures of human milk oligosaccharides, 336 18.5 Concluding remarks, 341 Acknowledgments, 341 References, 341 19 Analysis of Food Bioactive Oligosaccharides by Thin-Layer Chromatography, 350 Katarýna Reiffova 19.1 Introduction, 350 19.2 Thin-layer chromatography, 351 19.3 Thin-layer chromatography analysis of food bioactive oligosaccharides, 353 19.4 Conclusions, 366 References, 366 20 Gas Chromatographic Analysis of Food Bioactive Oligosaccharides, 370 Ana Cristina Soria, Sonia Rodrýguez-Sanchez, Jesus Sanz, and Isabel Martýnez-Castro 20.1 Introduction, 370 20.2 Sample preparation, 371 20.3 Instrumentation, 382 20.4 Advanced analysis by comprehensive two-dimensional gas chromatography (GC×GC), 392 20.5 Conclusions, 392 Acknowledgments, 394 References, 394 21 Analysis of Bioactive Food-Sourced Oligosaccharides by High-Performance Liquid Chromatography, 399 Jonathan A. Lane and Rita M. Hickey 21.1 Introduction, 399 21.2 Derivatization of oligosaccharides, 400 21.3 High-performance liquid chromatography analysis of bioactive food sourced oligosaccharides, 402 21.4 Application of high-performance liquid chromatography for the separation of bioactive food sourced oligosaccharides, 407 21.5 Novel analytical methods, 412 21.6 Conclusion, 414 Acknowledgments, 415 References, 415 22 Capillary Electrophoresis and Related Techniques for the Analysis of Bioactive Oligosaccharides, 421 Yu-ki Matsuno, Kazuaki Kakehi, and Akihiko Kameyama 22.1 Introduction, 421 22.2 Capillary electrophoresis analysis of functional oligosaccharides, 423 22.3 Capillary electrophoresis analysis of glycosaminoglycan-derived oligosaccharides, 428 22.4 Capillary electrophoresis analysis of oligosaccharides derived from glycoproteins, 431 22.5 Conclusions, 434 References, 435 23 Mass Spectrometric Analysis of Food Bioactive Oligosaccharides, 439 Oswaldo Hernandez-Hernandez and Peter Roepstorff 23.1 Introduction, 439 23.2 Instrumentation for mass spectrometric analysis of oligosaccharides, 439 23.3 Fragmentation techniques, processes and nomenclature, 442 23.4 Applications to analysis of food bioactive oligosaccharides, 445 23.5 Strategies, challenges, and conclusion, 450 References, 450 Part III Prebiotics in Food Formulation 24 Nutritional and Technological Benefits of Inulin-Type Oligosaccharides, 457 Matthias Moser and Rudy Wouters 24.1 Introduction, 457 24.2 Nutritional aspects of chicory inulin and oligofructose, 457 24.3 Technical properties of chicory inulin and oligofructose, 458 24.4 Technical functionality in food applications, 461 24.5 Conclusions, 468 References, 468 25 Industrial Applications of Galactooligosaccharides, 470 Ellen van Leusen, Erik Torringa, Paul Groenink, Pieter Kortleve, Renske Geene, Margriet Schoterman, and Bert Klarenbeek 25.1 Introduction, 470 25.2 Global market development for galactooligosaccharides, 470 25.3 Nutritional benefits of galactooligosaccharides for infants and young children, 473 25.4 Legislative aspects and safety of galactooligosaccharides, 477 25.5 Galactooligosaccharide products, 479 25.6 Applications of galactooligosaccharides, 483 25.7 Stability of galactooligosaccharides, 485 25.8 Concluding remarks and future developments, 487 References, 487 26 Successful Product Launch: Combining Industrial Technologies with Adapted Health Ingredients, 492 Pascal Ronfard 26.1 Developing new foods: the health dimension, 492 26.2 A global approach to successful food conception, applied to the case of digestive health, 493 26.3 The ingredients and the formulation: practical aspects of the incorporation of nondigestible oligosaccharides, 503 26.4 Elaborating new food products with nondigestible oligosaccharides, 507 26.5 What are the key success factors? Synthesis and comments from an expert chef, 518 26.6 Conclusion, 520 References, 520 Epilogue: Concluding Thoughts on Food Bioactive Oligosaccharides, 523 Index, 527
£185.36
John Wiley and Sons Ltd The ExtraVirgin Olive Oil Handbook
Book SynopsisAccording to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour compared to virgin and refined olive oils.Table of ContentsList of Contributors xi Acknowledgements xiii Introduction 1 Part I The product 3 1 The extra-virgin olive oil chain 5Claudio Peri 1.1 The legal classification and denomination of olive oils 5 1.2 The subject of this handbook 7 1.3 The extra-virgin olive oil chain 7 1.4 Yield and quality 8 Reference 10 2 Virgin olive oil: definition and standards 11Manuela Mariotti 2.1 The legal definition of virgin olive oil 11 2.2 Quality standards of virgin olive oil 12 2.3 Authenticity standards of virgin olive oil 19 Reference 19 3 The composition and nutritional properties of extra-virgin olive oil 21Manuela Mariotti and Claudio Peri 3.1 Triglycerides and fatty acids 21 3.2 The nutritional role of olive oil triglycerides and fatty acids 26 3.3 Minor components and antioxidants in extra-virgin olive oil 28 3.4 The colour and odour components of extra-virgin olive oil 31 3.5 Conclusion 32 References 33 4 The sensory quality of extra-virgin olive oil 35Mario Bertuccioli and Erminio Monteleone 4.1 Introduction 35 4.2 The official evaluation of defects and positive sensory attributes 36 4.3 The sensory profile 41 4.4 Sensory performance of extra-virgin olive oil-food pairing 49 Annex 4.1: The method for evaluating extra-virgin olive oil sensory profiles 53 References 56 5 Olive tree cultivars 59Luana Ilarioni and Primo Proietti 5.1 Introduction 59 5.2 Cultivars 59 5.3 The cultivar’s relationship to productivity 60 5.4 The cultivar’s relationship to oil quality 64 5.5 Common-sense recommendations 65 References 67 6 The role of oxygen and water in the extra-virgin olive oil process 69Bruno Zanoni 6.1 The conflicting roles of oxygen 69 6.2 The role of water in the transformation of phenolic compounds 71 References 74 Further reading 74 7 Extra-virgin olive oil contaminants 75Cristina Alamprese 7.1 Introduction 75 7.2 Contaminants of virgin olive oil 78 References 84 Part II The process 87 8 Olive harvesting 89Luigi Nasini and Primo Proietti 8.1 Introduction 89 8.2 Olive ripening 90 8.3 Harvesting systems 91 Annex 8.1: Methods for olive maturity assessment 101 References 105 9 Olive handling, storage and transportation 107Primo Proietti 9.1 The autocatalytic nature of olives and oil degradation 107 9.2 Avoid mechanical damage to the olives 107 9.3 Control the time-temperature relationship 109 9.4 Management of the harvesting-milling link 112 References 112 10 Olive cleaning 113Claudio Peri 10.1 Introduction 113 10.2 The separation section 113 10.3 The washing section 114 10.4 Control points 115 11 Olive milling and pitting 117Alessandro Leone 11.1 Introduction 117 11.2 Milling machines 119 11.3 Pitting machines 124 References 126 12 Olive paste malaxation 127Antonia Tamborrino 12.1 Basic phenomena in malaxation 127 12.2 Malaxers 132 References 136 13 Centrifugal separation 139Lamberto Baccioni and Claudio Peri 13.1 Introduction 139 13.2 The three-phase process 140 13.3 The two-phase process 142 13.4 Decanters 142 13.5 Disc centrifuges 148 13.6 Final comments and remarks 151 Further reading 153 14 Filtration of extra-virgin olive oil 155Claudio Peri 14.1 Introduction 155 14.2 Filtration principles 156 14.3 The filter media 159 14.4 Filtration equipment 159 14.5 Filtration systems 160 14.6 Conclusion 164 Further reading 164 15 Extra-virgin olive oil storage and handling 165Claudio Peri 15.1 Introduction 165 15.2 Prevention of temperature abuse 166 15.3 Prevention of exposure to air (oxygen) 168 15.4 Prevention of exposure to light 170 15.5 Prevention of water and organic residues in the oil 171 15.6 Prevention of exposure to contaminated atmosphere and poor hygienic standards 171 15.7 Prevention of mechanical stress 171 Annex 15.1: Pumps, tanks and piping 172 Reference 178 Further reading 178 16 Extra-virgin olive oil packaging 179Sara Limbo, Claudio Peri and Luciano Piergiovanni 16.1 Introduction 179 16.2 The packaging process 181 16.3 The packaging materials 185 16.4 The packaging operation 189 References 198 Further reading 199 17 The olive oil refining process 201Claudio Peri 17.1 Introduction 201 17.2 The process of extraction of crude pomace oil 202 17.3 The refining process 205 17.4 The physical refining process 208 17.5 The quality and uses of refined olive oil 208 Reference 210 Further reading 210 Part III The process control system 211 18 Process management system (PMS) 213Claudio Peri 18.1 Introduction 213 18.2 The structure of a PMS 214 18.3 Control of critical points 220 18.4 Risk analysis: a blanket rule for management decisions 224 Annex 18.1: Excellence in extra-virgin olive oil 226 Annex 18.2: An exercise of integrated risk analysis applied to the process of extra-virgin olive oil 230 References 243 Further reading 243 19 Extra-virgin olive oil traceability 245Bruno Zanoni 19.1 Introduction 245 19.2 Four basic steps 246 19.3 Comments and conclusion 249 References 249 Further reading 250 20 Product and process certification 251Ardian Marjani 20.1 Aims and approaches 251 20.2 Product and process certification 253 20.3 The selection of a certification system 257 20.4 The certification procedure 260 Reference 261 Further reading 261 21 The hygiene of the olive oil factory 263Cristina Alamprese and Bruno Zanoni 21.1 Introduction 263 21.2 Hygiene of the external environment and buildings 264 21.3 Hygiene of the plant 268 21.4 Hygiene of the personnel 269 21.5 Hygiene management system (HMS) and HACCP 270 Annex 21.1: Hygienic design 276 Reference 281 Further reading 282 22 Olive mill waste and by-products 283Claudio Peri and Primo Proietti 22.1 Introduction 283 22.2 Composition, treatment and uses of olive mill wastewater 285 22.3 Composition, treatment and uses of olive mill pomace 291 Annex 22.1: Mass balance of the extra-virgin olive oil process 296 Reference 302 Further reading 302 23 The production cost of extra-virgin olive oil 303Enrico Bertolotti 23.1 Introduction 303 23.2 Concepts, terms and definitions 305 23.3 Hypotheses for the cost analysis 306 23.4 Cost calculation 308 23.5 Total cost 317 Further reading 318 24 The culinary uses of extra-virgin olive oil 321Alan Tardi 24.1 A brief history of the olive 321 24.2 Old versus new: expanded culinary possibilities offered by excellent extra-virgin olive oil 324 24.3 Excellent extra-virgin olive oil as a condiment, at the table and in the kitchen 330 24.4 Putting excellent extra-virgin olive oils to work 332 24.5 Education and communication: revolutionizing the perception of olive oil one drop at a time 335 References 337 25 An introduction to life-cycle assessment (LCA) 339Stefano Rossi 25.1 Introduction 339 25.2 Methodological approach 340 25.3 Limits and advantages of the carbon footprint 342 25.4 Environmental communication strategies 343 25.5 The food sector 344 References 347 Appendix 349 Index 361
£131.35
John Wiley and Sons Ltd Nanotechnology and Functional Foods Effective
Book SynopsisThe continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consumption of bioactives and improved human health and performance. However, the efficacy and bioavailability of these bioactive ingredients (e.g.Table of ContentsContributors ix 1 Introduction 1Cristina M. Sabliov, Hongda Chen and Rickey Yada 2 Nutrient absorption in the human gastrointestinal tract 3Emily S. Mohn and Elizabeth J. Johnson 3 Cellular fate of delivery systems and entrapped bioactives 35Cristina M. Sabliov, Dorel Moldovan, Brian Novak, Toni Borel, and Meocha Whaley 4 Interfacial science and the creation of nanoparticles 52Stephanie R. Dungan 5 Controlling properties of micro] to nanosized dispersions using emulsification devices 69Zheng Wang, Marcos A. Neves, Isao Kobayashi, and Mitsutoshi Nakajima 6 Delivery systems for food applications: an overview of preparation methods and encapsulation, release, and dispersion properties 91Qixin Zhong, Huaiqiong Chen, Yue Zhang, Kang Pan, and Wan Wang 7 Characterization of nanoscale delivery systems 112Rohan V. Tikekar 8 Impact of delivery systems on the chemical stability of bioactive lipids 130Ketinun Kittipongpittaya, Lorena Salcedo, David Julian McClements, and Eric Andrew Decker 9 Encapsulation strategies to stabilize a natural folate, L-5-methyltetrahydrofolic acid, for food fortification practices 142David D. Kitts and Yazheng Liu 10 The application of nanoencapsulation to enhance the bioavailability and distribution of polyphenols 158Alison Kamil, C]Y. Oliver Chen, and Jeffrey B. Blumberg 11 Properties and applications of multilayer and nanoscale emulsions 175Moumita Ray, Renuka Gupta, and Dérick Rousseau 12 Liposome as efficient system for intracellular delivery of bioactive molecules 191Mihaela Trif and Oana Craciunescu 13 Solid lipid nanoparticles and applications 214Maria Fernanda San Martin]Gonzalez 14 Protein–polysaccharide complexes for effective delivery of bioactive functional food ingredients 224Yunqi Li and Qingrong Huang 15 Bicontinuous delivery systems 247Graciela Padua 16 Self]assembly of amylose, protein, and lipid as a nanoparticle carrier of hydrophobic small molecules 263Genyi Zhang, Deepak Bhopatkar, Bruce R. Hamaker, and Osvaldo H. Campanella 17 Polymeric nanoparticles for food applications 272Cristina M. Sabliov and Carlos E. Astete 18 Encapsulation of bioactive compounds using electrospinning and electrospraying technologies 297Loong]Tak Lim 19 Risks and ethics in the context of food nanotechnology and the delivery of bioactive ingredients 318Paul B. Thompson 20 Consumer perceptions of nanomaterials in functional foods 331William K. Hallman and Mary L. Nucci 21 Safety assessment of nano] and microscale delivery vehicles for bioactive ingredients 348Qasim Chaudhry and Laurence Castle 22 Evidence]based regulation of food nanotechnologies: a perspective from the European Union and United States 358Diana Bowman, Qasim Chaudhry and Anna Gergely Index 375
£156.56
John Wiley and Sons Ltd Biorenewable Resources 2e
Book SynopsisBiorenewable Resources: Engineering New Products from Agriculture, 2nd Edition will provide comprehensive coverage of engineering systems that convert agricultural crops and residues into bioenergy and biobased products. This edition is thoroughly updated and revised to better serve the needs of the professional and research fields working with biorenewable resource development and production. Biorenewable resources is a rapidly growing field that forms at the interface between agricultural and plant sciences and process engineering. Biorenewable Resources will be an indispensable reference for anyone working in the production of biomass or biorenewable resources.Table of ContentsPREFACE vii ABOUT THE AUTHORS xi 1 INTRODUCTION 1 2 FUNDAMENTAL CONCEPTS IN ENGINEERING THERMODYNAMICS 11 3 ORGANIC CHEMISTRY 43 4 THE BIORENEWABLE RESOURCE BASE 75 5 PRODUCTION OF BIORENEWABLE RESOURCES 103 6 PRODUCTS FROM BIORENEWABLE RESOURCES 137 7 BIOCHEMICAL PROCESSING OF CARBOHYDRATE-RICH BIOMASS 171 8 THERMOCHEMICAL PROCESSING OF LIGNOCELLULOSIC BIOMASS 195 9 PROCESSING OF OLEAGINOUS BIOMASS 237 10 PROCESSING OF BIORENEWABLE RESOURCES INTO NATURAL FIBERS 251 11 ENVIRONMENTAL IMPACT OF THE BIOECONOMY 261 12 ECONOMICS OF BIORENEWABLE RESOURCES 287 13 BIORENEWABLE POLICY 327 Appendix A DESCRIPTIONS OF BIORENEWABLE RESOURCES 341 Appendix B CONVERSION FACTORS 367 INDEX 369
£80.06
John Wiley & Sons Inc The Selection Process of Biomass Materials for
Book SynopsisA functional discussion of the crop selection process for biomass energy The Selection Process of Biomass Materials for the Production of Bio-fuels and Co-firing provides a detailed examination and analysis for a number of energy crops and their use as a source for generating electricity and for the production of bio-fuels. Renowned renewable energy expert and consultant Dr. Najib Altawell begins with the fundamentals of bio-fuels and co-firing and moves on to the main feature, which is the methodology that assists energy scientists and engineers to arrive at the most suitable biomass materials tailored to each company's business and economic environments and objectives. This methodology provides a framework whereby power-generating companies can insert their own values for each factor, whether business factor (BF) or scientific & technical factors (S&T) or both simultaneously. The methodology provides a list of factors related to the biomass energy businTrade Review“Because of its focus on practical data and applications, the book is also accessible for general readers who may or may not have a technical or scientific background.” (Landtechnik, 1 September 2014)Table of ContentsPreface xvAcknowledgments xvii Abbreviations xix 1 Introduction 1 1.1 Why This Book? 1 1.2 The Book Structure 2 1.2.1 Introduction 2 1.2.2 Structure 3 1.3 Energy Utilization 5 1.4 The Need for Effective Biomass Utilization 7 1.5 Renewable Energy Impact on Biomass Economy 7 1.6 Summary 9 References 10 2 Background 13 2.1 Renewable Energy: A Brief Outlook 13 2.1.1 Introduction 13 2.1.2 Old Graphs 15 2.2 Wind 16 2.3 Water 17 2.4 Geothermal 17 2.5 Solar 19 2.5.1 Solar Cells 20 2.5.2 Solar Water Heating 20 2.5.3 Solar Furnaces 20 2.6 Biomass 21 2.7 Biomass as a Source of Energy 24 2.7.1 Energy Crops 27 2.7.2 Examples of Energy Crops 29 2.7.3 Biomass Utilization 30 2.7.4 Biomass and Coal Components 31 2.7.5 Types of Energy Crop Needed 32 2.7.6 Biomass Energy Infl uencing Factors 33 2.7.7 CharacteristicsCo-fi ring Properties and Testing Method 35 2.8 Biomass Applications 36 2.8.1 Bio-fuels 36 2.8.2 Electricity Generation 37 2.8.3 Heat, Steam, and CHP 37 2.8.4 Combustible Gas 38 2.8.5 Additional Bio-energy Technologies 41 2.9 Co-fi ring 42 2.9.1 Barriers for Biomass Co-firing 43 2.9.2 Additional Challenges for Co-firing 44 2.9.3 Further Advancement in Co-firing Engineering 44 2.9.4 Promoting Co-firing 45 2.10 System Engineering 46 2.11 Biomass Conversion Systems 48 2.12 Energy Crops Scheme (U.K.) 49 2.13 Renewable Obligation Certificate (ROC) (U.K.) 52 2.14 Climate Change Levy Exemption Certificate (LEC) (U.K.) 52 2.15 Conclusion 53 References 56 3 Co-firing Issues 61 3.1 Technical and Engineering Issues 61 3.1.1 Introduction 61 3.1.2 Hardware and Biomass Materials 62 3.2 Technical and Hardware Issues 62 3.3 Milling 65 3.4 Fuel Mixing 66 3.5 The Combustion System 71 3.5.1 Boilers 71 3.6 By-products 75 3.6.1 Ash Formation and Deposition 75 3.7 Degradation 76 3.8 Conclusion 77 References 80 4 Samples 83 4.1 Selected Samples 83 4.1.1 Introduction 83 4.2 Samples General Descriptions 84 4.2.1 The Reference Samples 84 4.3 Main Samples 91 4.3.1 Introduction 91 4.3.2 Crops Basic Composition 92 4.3.3 Crops and Oil Sources 93 4.3.4 Oil Quality and Standard 94 4.3.5 Crops Photosynthesis 94 4.3.6 Energy Crops Environmental Effect 95 4.3.7 Corn (Zea mays L.) 96 4.3.8 Wheat (Triticum aestivum L.) 103 4.3.9 Miscanthus (Miscanthus sinensis) 108 4.3.10 Rice (Oryza sativa) 115 4.3.11 Barley (Hordeum vulgare subsp.) 121 4.3.12 Sunfl ower (Helianthus annuus) 126 4.3.13 Niger Seed (Guizotia abyssinica) 134 4.3.14 Rapeseed (Brassica napus) 141 4.4 Conclusion 147 4.4.1 Samples Selection 148 4.4.2 The Next Step 150 References 151 5 Methodology: Part 1 161 5.1 Methodology Approach 161 5.1.1 Introduction 161 5.2 The Pyramid 162 5.3 The Decision Tree 164 5.3.1 Steps for the Biomass Fuel 164 5.3.2 Three Numbers 165 5.4 Methodology Terms and Defi nition for BF and S&T 166 5.4.1 BF 166 5.4.2 S&T 166 5.5 BF and S&T Data 166 5.5.1 Why Are Data for the BF and S&T Needed? 166 5.5.2 How Are Data for the BF Obtained? 168 5.5.3 How Are Data for the S&T Obtained? 170 5.6 Scoring System 170 5.6.1 The Method 170 5.6.2 Calculating the Score When the Reference Sample Is Set in a Positive Mode 172 5.6.3 Calculating the Score When the Reference Sample Is Set in a Negative Mode 172 5.6.4 Boundaries for S&T 174 5.6.5 Boundaries for BF 174 5.6.6 Reference Sample Boundaries 174 5.6.7 Biomass Boundaries 175 5.6.8 Scoring Plan for BF 176 5.7 Methodology Survey 177 5.8 The Survey Method 178 5.8.1 Aim 178 5.8.2 Objective 178 5.8.3 What Is the Survey Looking For? 178 5.8.4 Survey Methodology 178 5.8.5 Mode 179 5.8.6 Mode Effect 179 5.8.7 Questionnaire Design 179 5.8.8 Sample Design 179 5.8.9 Sample Size 180 5.8.10 Pretesting and Piloting 180 5.8.11 Reducing and Dealing with Nonresponse 180 5.9 Conclusion 181 References 183 6 Methodology: Part 2 185 6.1 Introduction 185 6.1.1 Biomass Samples and Methodology 186 6.2 S&T Values Analysis 186 6.3 S&T Factor Evaluations 187 6.3.1 Energy Factor (EF) 187 6.3.2 Combustion Index Factor (CIF) 190 6.3.3 Volatile Matter Factor (VMF) 193 6.3.4 Moisture Factor (MF) 195 6.3.5 Ash Factor (AF) 196 6.3.6 Density Factor (DF) 199 6.3.7 Nitrogen Emission (Nx) Factor (NEF) 201 6.4 S&T Allocation Results 203 6.4.1 Introduction 203 6.4.2 The Priority List 204 6.5 Conclusion 206 References 208 7 Methodology: Part 3 211 7.1 BF Percentage Value Selection 211 7.1.1 Introduction 211 7.1.2 BF Subjective and Objective Factors 212 7.1.3 Percentage Allocation for BF 212 7.1.4 BF Values and Headlines 213 7.1.5 Biomass Energy Commercialization and BF 213 7.2 BF Values Analysis 215 7.3 BF Evaluations 216 7.3.1 System Factor (SF) 217 7.3.2 Approach Factor (AF) 218 7.3.3 Baseline Methodology Factor (BMF) 219 7.3.4 Business Viability Factor (BVF) 219 7.3.5 Applicability Factor (APF) 220 7.3.6 Land and Water Issues Factor (LWIF) 223 7.3.7 Supply Factor (SUF) 224 7.3.8 Quality Factor (QF) 225 7.3.9 Emission Factor 226 7.4 BF Data 228 7.4.1 Introduction 228 7.4.2 The Priority List 230 7.5 Conclusion 235 References 237 8 Results: Part 1 239 8.1 Statistical Data and Errors 239 8.1.1 Introduction 239 8.2 Methodology Level Value (Boundary Level Scoring Value) 241 8.3 Calculating Standard Deviation and Relative Error 242 8.3.1 S&T Factors 243 8.3.2 Business Factors (BF) 246 8.3.3 Methodology Standard Deviation for S&T 249 8.3.4 Methodology Standard Deviation for BF 250 8.3.5 Methodology Standard Deviation 251 8.4 Analysis 251 8.5 Conclusion 255 References 257 9 Results: Part 2 259 9.1 Data and Methodology Application 259 9.1.1 Introduction 259 9.2 Tests 260 9.2.1 Experimental Tests 260 9.3 S&T Samples Data and Reports (Results) 265 9.3.1 Fossil Fuel 265 9.3.2 Biomass Materials 266 9.4 BF Samples Reports Examples (Results) 277 9.4.1 Coal BF Data (Altawell, GSTF, 2012) 277 9.4.2 Rapeseed BF Report 278 9.4.3 Black Sunfl ower Seed BF Report 278 9.4.4 Niger Seed BF Report 279 9.4.5 Apple Pruning BF Report 280 9.4.6 Striped Sunflower Seed BF Report 281 9.5 The Final Biomass Samples 282 9.5.1 S&T Results 282 9.5.2 BF Results 284 9.6 Samples Final Fitness 285 9.7 Discussion and Analysis 289 9.8 Conclusion 294 References 296 10 Economic Factors 297 10.1 Biomass Fuel Economic Factors and SFS 297 10.1.1 Introduction 297 10.2 Economic Factors 298 10.3 Biomass Business 300 10.3.1 Step 1 300 10.3.2 Step 2 301 10.3.3 Step 3 302 10.3.4 Step 4 304 10.4 Biomass Fuel Supply Chain 305 10.5 The Demand for a New Biomass Fuel 306 10.6 The SFS Economic Value Scenario 307 10.7 Discussion 308 10.8 Conclusion 310 References 312 11 Conclusion 315 11.1 General Conclusion 315 11.2 Methodology (REA1) and Applications 316 11.3 Why Biomass? 316 11.4 Co-firing and Power Generating 318 11.5 The New Biomass Fuel (SFS) 318 11.6 The Future of Co-firing and Biomass Energy 319 11.7 Final Results and Final Conclusion 320 11.8 Positive Outlook 320 11.9 What Next? 321 References 321 Index 323
£100.76
John Wiley and Sons Ltd Membrane Processing for Dairy Ingredient
Book SynopsisMembrane processing is a filtration technique in which particles are separated from liquids by being forced through a porous material, or membrane. Applied to dairy products, the separation techniques allow valuable compounds, found in milk, to be isolated for use as ingredients in food processing.Table of ContentsAcknowledgment ix Preface xi List of contributors xv 1 Microfiltration for casein and serum protein separation 1Kang Hu, James M. Dickson, and Sandra E. Kentish 2 Dairy stream lactose fractionation/concentration using polymeric ultrafiltration membrane 35Suwattana Pruksasri 3 Membrane fouling: a challenge during dairy ultrafiltration 67Dharmesh Kanani 4 Dairy protein fractionation and concentration using charged ultrafiltration membranes 86Mark R. Etzel and Abhiram Arunkumar 5 Demineralization of dairy streams and dairy mineral recovery using nanofiltration 112Sandra E. Kentish and G. Rice 6 Development and application of reverse osmosis for separation 139Masoumeh Zargar, Bo Jin, and Sheng Dai 7 Pervaporative extraction of dairy aroma compounds 176Boya Zhang, Panida Sampranpiboon, and Xianshe Feng 8 Membrane chromatography: current applications, future opportunities, and challenges 230Raja Ghosh 9 Electrodialysis applications on dairy ingredients separation 241Laurent Bazinet Index 267
£140.35
John Wiley and Sons Ltd Quinoa
Book SynopsisQuinoa is an ancient grain that has grown in popularity in recent years. It has been known as a good source of both protein and fiber. As the demand for quinoa increases a comprehensive and up-to-date reference on the biology and production of the crop is essential. Quinoa: Improvement and Sustainable Production brings togetherauthors from around the world to provide a complete assessment of the current state of global quinoa research and production. Topics covered include quinoa history and culture, genomics and breeding, agronomy, nutrition, marketing, and end-uses. The book focuses in particular on the emerging role of quinoa in providing increased food security to smallholder farmers and communities throughout the world. Quinoawill interest quinoa researchers, producers, crop scientists, agronomists, and plant geneticists, as well as advanced students working with this important grain.Table of ContentsList of Contributors ix Preface xi 1 Quinoa: An Incan Crop to Face Global Changes in Agriculture 1Juan Antonio González, Sayed S. S.Eisa, Sayed A. E. S. Hussin, and Fernando Eduardo Prado Introduction 1 A Brief History of Quinoa Cultivation 2 Nutritional Value of Quinoa Seed 2 Botanical and Genetic Characteristics of the Quinoa Plant 5 Quinoa and Environmental Stresses:Drought and Salinity 7 Conclusion 12 References 12 2 History of Quinoa: Its Origin,Domestication,Diversification,and Cultivation with Particular Reference to the Chilean Context 19Enrique A. Martínez, Francisco F.Fuentes, and Didier Bazile Quinoa Origins in the Central Andes 19 Ancient Expansion to Southern Latitudes in Chile 20 Reintroduction of Quinoa in Arid Chile after Local Extinction 20 Final Remarks 23 References 23 3 Agroecological and Agronomic Cultural Practices of Quinoa in South America 25Magali Garcia, Bruno Condori, and Carmen Del Castillo Introduction 25 Andean Domestication 26 Botanical and Taxonomical Description 27 Genetic Background and Research on Quinoa Genetics 28 Ecology and Phytogeography 30 Cultivation and Agronomic Practices in South America 30 Quinoa Production 31 Soil conditions 31 Climate 32 Drought resistance 32 Temperature and photoperiod 33 Hail 34 Cultivation 34 Sowing 34 Fertilization of quinoa 36 Cultural practices 37 Crop water requirements and irrigation 37 Biotic threats: pests and diseases 38 Seed harvest and postharvest technology 39 References 41 4 Trends in Quinoa Yield over the Southern Bolivian Altiplano:Lessons from Climate and Land-Use Projections 47Serge Rambal, Jean-Pierre Ratte, Florent Mouillot, and Thierry Winkel Summary 47 Introduction 48 Materials and Methods 49 The study area 49 Recent past and present climate 49 Source of climate scenarios 50 Simulating the yield index at local or plot scale 50 The soil water balance model 50 Scenarios of land-use/land-cover changes 51 Scaling local yield index up to the region 51 Results 52 Drought history over the area 52 Climate projections and soil drought limitation 52 Time variation of yield at local or plot scale 54 Model results at landscape level 56 Discussion 57 Acknowledgments 60 References 60 5 The Potential of Using Natural Enemies and Chemical Compounds in Quinoa for Biological Control of Insect Pests 63Mariana Valoy, Carmen Reguilón,and Griselda Podazza Introduction 63 Insects in Quinoa 64 Insect pests of quinoa 65 Beneficial insects in quinoa 65 Chemical responses of quinoa to insect herbivory 72 Quinoa secondary metabolites 74 Potential of Biological Control in Quinoa 76 Potential for Ecological Management of Quinoa 77 References 80 6 Quinoa Breeding 87Luz Gomez-Pando History – Domestication Process 87 Collection of Genetic Resources 88 Goals and Methods of Quinoa Breeding 92 Requirement of the farmers 92 Requirements of the industry and consumers 95 Methods in genetic improvement 96 Quinoa Breeding Methods 98 Selection 98 Participatory plant breeding (PPB) 98 Introduction of foreign germplasm 99 Hybridization 99 Interspecific and intergeneric crosses 102 Backcross method 102 Using heterosis in quinoa 102 Mutagenesis 103 Marker-assisted selection (MAS) 103 Conclusion 103 References 103 7 Quinoa Cytogenetics, Molecular Genetics, and Diversity 109Janet B. Matanguihan, Peter J.Maughan, Eric N. Jellen, and Bozena Kolano Introduction 109 Cytogenetics and Genome Structure of Chenopodium Quinoa 109 Crossability of Quinoa and Allied Tetraploid Taxa 111 DNA Sequence Evidence for Quinoa’s Genomic Origins 112 Quinoa GeneticMarkers and Linkage Maps 113 Quinoa Diversity 115 Phenotypic diversity 115 Genetic diversity 117 Summary 118 References 120 8 Ex Situ Conservation of Quinoa:The Bolivian Experience 125Wilfredo Rojas and Milton Pinto Introduction 125 Centers of Origin and Diversity of Quinoa 126 Geographical Distribution of Quinoa 127 Genebanks of the Andean Region 128 Bolivian Collection of Quinoa Germplasm 130 History and management of the quinoa germplasm 130 Current status of quinoa germplasm 132 Steps for Ex Situ Management and Conservation of Quinoa 132 Collection of quinoa germplasm 133 Technical procedure for quinoa germplasm collection 133 History and evolution of quinoa germplasm collections 134 Distribution of quinoa germplasm collection 136 Preliminary multiplication of quinoa germplasm 136 Storage and conservation of quinoa germplasm 138 Short- and medium-term storage (1 to 20 years) 138 Long-term storage (80 to 100 years) 138 Characterization and evaluation of the quinoa germplasm 140 Stages of germplasm characterization and evaluation 140 Agromorphological variables 141 Agro-food and nutritional value variables 143 Molecular characterization 144 Multiplication and regeneration of quinoa germplasm 144 Monitoring of seed quantity and percentage of seed germination 145 Technical procedure for multiplication and/or regeneration 145 Regeneration schedule 146 Documentation and information on quinoa germplasm 147 Utilization of quinoa germplasm 148 Conclusions 155 References 158 9 Quinoa Breeding in Africa:History, Goals, and Progress 161Moses F.A. Maliro and Veronica Guwela Introduction 161 Origin of quinoa 161 Introducing quinoa in Africa 161 Ecological adaptation of quinoa 163 Goals of Quinoa Breeding in Africa 164 Quinoa studies underMalawi conditions 164 Quinoa studies in Kenya 166 Challenges and Considerations for Future Research 169 Plant lodging 169 Acceptability 169 Agronomic practices 170 Rain-fed versus irrigated cropping systems 170 Conclusion 170 References 170 10 Quinoa Cultivation for Temperate North America:Considerations and Areas for Investigation 173Adam J. Peterson and Kevin M. Murphy Introduction 173 Tolerance to Abiotic Stresses 173 Heat tolerance 173 Drought tolerance 174 Cold tolerance 175 Salinity tolerance 176 Production Aspects 177 Variety selection 177 Fertilization 178 Planting/spacing 179 Maturity and harvesting 181 Challenges to Quinoa Production 182 Waterlogging and preharvest sprouting 182 Disease 183 Insect pests 184 Weed control 185 Saponins 186 Alternative Uses of Quinoa 186 Forage 186 Feed 187 Conclusion 187 Acknowledgments 188 References 188 11 Nutritional Properties of Quinoa 193Geyang Wu Introduction 193 Protein 193 Carbohydrates 196 Starch 196 Sugar 198 Dietary fiber 198 Lipids 199 Vitamins 200 Minerals 201 Anti-Nutritional Factors of Quinoa 202 Bioactive Compounds 204 Phenolic compounds 204 Phenolic acid 204 Flavonoids 204 Carotenoids 205 Summary 205 References 205 12 Quinoa’s Calling 211Sergio Núñez de Arco Introduction 211 A Snapshot of the Economics of a Smallholder Farmer in Bolivia and the International Market 212 The Quinoa Market: Supply and Demand 213 Bolivia, Peru, and Ecuador increase quinoa acreage 213 Evolution of quinoa,(Figs. 12.7–12.10 and Fig. 12.3) acreage in Bolivia 213 The US quinoa market and evolution of prices 215 Quinoa in the eye of a market storm 215 The quinoa grower rises out of poverty 217 Current Production Practices, Increased Acreage, and Thoughts on Sustainability 221 Living Well, Reversed Migration, and Cultural Identity 224 Opportunities for the Bolivian Farmer 225 Index 227
£156.56
John Wiley and Sons Ltd Crop Variety Trials
Book SynopsisVariety trials are an essential step in crop breeding and production. These trials are a significant investment in time and resources and inform numerous decisions from cultivar development to end-use.Crop Variety Trials: Methods and Analysisis a practical volume that provides valuable theoretical foundations as well as a guide to step-by-step implementation of effective trial methods and analysis in determining the best varieties and cultivars. Crop Variety Trialsis divided into two sections. The first section provides the reader with a sound theoretical framework of variety evaluation and trial analysis. Chapters provide insights into the theories of quantitative genetics and principles of analyzing data. The second section of the book gives the reader with a practical step-by-step guide to accurately analyzing crop variety trial data. Combined these sections provide the reader with fuller understanding of the nature of variety trials, their objectives, and usTrade Review“Overall, in my opinion, Crop Variety Trials: Data Management and Analysisis a highly useful practical manual of MET data management and data analysis techniques. The use of GGE biplot software developed by the author has been amply demonstrated with examples.” (Crop Science, 1 November 2014)Table of ContentsPreface vi Chapter 1 Theoretical Framework for Crop Variety Trials 1 Chapter 2 An Overview of Variety Trial Data and Analyses 23 Chapter 3 Introduction to Biplot Analysis 31 Chapter 4 Data Centering for Biplot Analysis 51 Chapter 5 Data Scaling and Weighting for GGE Biplot Analysis 75 Chapter 6 Frequently Asked Questions About Biplot Analysis 91 Chapter 7 Single-Trial Data Analysis 107 Chapter 8 Genotype-by-Location Two-Way Data Analysis 133 Chapter 9 Genotype-by-Trait Data Analysis and Decision-Making 163 Chapter 10 Trait Association-by-Environment Two-Way Table Analysis 187 Chapter 11 Location-by-Trait Two-Way Data Analysis 199 Chapter 12 Mega-environment Analysis Based on Multiyear Data 207 Chapter 13 Test Location Evaluation Based on Multiyear Data 231 Chapter 14 Genotype Evaluation Based on Multiyear Data 255 Chapter 15 Building and Utilizing a Relational Database for Crop Variety Trial Data 279 Chapter 16 Experimental Design for Variety Trials and Breeding Nurseries 295 Chapter 17 Modules and Functions in GGEbiplot 315 Chapter 18 Conclusions 341 References 345 Index 349
£121.46
John Wiley and Sons Ltd AntiAgeing Nutrients
Book SynopsisAgeing is a complex, time-related biological phenomenon that is genetically determined and environmentally modulated. According to even the most pessimistic projections, average lifespan is expected to increase around the world during the next 20 years, significantly raising the number of aged individuals. But increasing life expectancy presents new problems, and industrialized countries are facing a pronounced increase in lifestyle diseases which constitute barriers to healthy ageing. Anti-Ageing Nutrients: Evidence-based Prevention of Age-Associated Diseases is written by a multi-disciplinary group of researchers, all interested in the nutritional modulation of ageing mechanisms. Structured in three parts, Part 1 looks at the cellular modifications that underlie senescence of cells and ageing of the organisms; the effects of energy restriction on cellular and molecular mechanisms and in the whole organism; and the epigenetic modifications associated with ageing. PartTable of ContentsList of contributors xiii Preface xv Acknowledgment xvii Part I – Ageing of cells and organisms 1 Human ageing a biological view 3Henrique Almeida and Liliana Matos 1.1 Introduction 3 1.2 Human ageing and frailty 4 1.2.1 Mortality curves 4 1.2.2 Susceptibility to disease and mortality 5 1.2.3 Age-related and age-dependent diseases 6 1.3 Fundamental causes 7 1.4 Experimental approach to human ageing 8 1.4.1 Ageing models in dividing cells: Replicative senescence and telomere involvement 8 1.4.2 Stress-induced premature senescence 10 1.4.3 Ageing in organs and tissues 11 1.4.4 Lipofuscin deposition following organelle dysfunction and damage accumulation 12 1.4.5 Damage consequences: Dysfunctional organelles and cell functional decline. Cell loss 13 1.5 Involving genes in organism ageing and longevity 14 1.5.1 Longevous humans 14 1.5.2 Experimental approaches 15 1.5.2.1 The insulin/IGF-1 axis 17 1.5.2.2 IGF-1 signaling into FOXO proteins 18 1.5.2.3 Other pathways 20 1.6 Conclusions and prospects 21 Acknowledgment 23 References 23 2 To eat or not to eat – Anti-ageing effects of energy restriction 33Delminda Neves Maria João Martins Emanuel dos Passos and Inês Tomada Part 1 33 2.1 Energy restriction as more than a weight-loss strategy 33 2.2 Restriction of energy vs restriction of nutrients 34 2.2.1 Experimental models of energy restriction 35 2.2.2 Observational studies and the first human trial of energy restriction: CALERIE study 40 2.3 Effects of energy restriction on organisms 42 2.3.1 Increased longevity and health of energy-restricted organisms 43 2.3.2 Body composition temperature and resting metabolic rate 46 2.3.3 Metabolism and insulin sensitivity 48 2.3.4 Immune system and inflammatory modulation 49 2.3.5 Neuroendocrine axes and adipokines 50 2.3.6 Growth factors and cytoprotective effects 57 2.4 Cellular and molecular effects of energy restriction 57 2.4.1 Modulation of gene expression 58 2.4.2 Molecular mechanisms of sirtuins 60 2.4.2.1 Sirtuin 1 60 2.4.2.2 Sirtuin 6 63 2.4.2.3 Sirtuin 7 63 2.4.2.4 Sirtuin 3 63 2.4.2.5 Sirtuins 4 and 5 64 2.4.2.6 Sirtuin 2 64 2.4.3 AMPK 65 2.4.4 Oxidative stress and metabolic reprogramming 65 2.4.5 Autophagy and mTOR signaling 67 2.5 Energy restriction mimetics 71 2.5.1 Sirtuin activity stimulators 72 2.5.2 Antidiabetic drugs 73 2.5.3 Rapamycine 74 2.5.4 Polyamines 74 2.5.5 Antilipolytic drugs 75 Part 2 76 2.6 Obesity and ageing 76 2.6.1 Obesity as a premature death inducer 76 2.6.2 Adipose tissue and metabolic dysregulation 79 2.6.2.1 Adipose tissue and disruption of endocrine secretion of adipokines 80 2.6.3 Mitochondrial dysfunction 80 2.6.4 Endoplasmic reticulum stress 81 2.6.4.1 Endoplasmic reticulum stress-induced unfolded protein response 82 2.6.4.2 Ageing-induced modification in unfolded protein response 83 2.6.4.3 Obesity-induced endoplasmic reticulum stress 85 2.6.5 Anti-obesity effects of natural compounds extracted from plants 88 2.6.5.1 Polyphenols 88 2.6.6 Anti-obesity effects of minerals (magnesium) 96 2.7 Conclusion 98 Acknowledgment 98 References 98 3 Nutrition epigenetics and ageing 133Jill Ann McKay and Luisa Anne Wakeling 3.1 Introduction 133 3.2 Epigenetics 133 3.2.1 DNA methylation 134 3.2.2 Histone modifications 135 3.2.3 Noncoding RNAs 135 3.2.4 The function of epigenetic mechanisms 136 3.3 Epigenetics and ageing 137 3.3.1 DNA methylation profiles and ageing 137 3.3.2 Histone modifications and ageing 137 3.3.3 MicroRNAs and ageing 138 3.4 Influence of nutrition on epigenetic modifications 138 3.4.1 Nutritional modulation of epigenetic enzyme activity 139 3.4.2 Influence of nutrition on substrate availability for epigenetic modifications 141 3.4.3 Critical windows and the developmental origins hypothesis 142 3.5 Nutrition epigenetics and ageing 144 3.5.1 Overview 144 3.5.2 Specific dietary regimens and nutrients that influence epigenetics and ageing 145 3.5.2.1 Dietary restriction 145 3.5.2.2 Dietary polyphenols 145 3.5.2.3 One-Carbon metabolism 146 3.6 Conclusions and future perspective 147 References 147 Part II – Nutritional modulation of age-related organ functional decline 4 Nutritional interventions in age-related genetic and epigenetic instability and cancer 157Thomas Prates Ong and Ana Paula de Melo Loureiro 4.1 Cancer as an age-associated disease 157 4.2 Genetic and epigenetic alterations as molecular mechanisms underlying carcinogenesis 159 4.3 Diet nutrition and cancer 165 4.4 Targeting age-related genomic and epigenomic alterations with nutritional interventions for cancer prevention 167 4.4.1 Folate 168 4.4.2 Energy restriction 170 4.4.3 Bioactive food components 172 4.5 Conclusions and perspectives 173 Acknowledgment 174 References 174 5 Nutraceuticals in immunosenescence 183Thea Magrone and Emilio Jirillo 5.1 Introduction 183 5.2 The immune response in ageing 184 5.2.1 Phagocytes 184 5.2.2 Natural killer cells 184 5.2.3 T cells 185 5.2.4 B cells 185 5.3 Micronutrients that modulate immunosenescence 186 5.3.1 Zinc 186 5.3.2 Copper 187 5.3.3 Iron 188 5.3.4 Selenium 188 5.4 Probiotics and prebiotics 189 5.4.1 Probiotics 189 5.4.2 Prebiotics 190 5.5 Dietary lipids 191 5.6 Polyphenols 192 5.7 Conclusion and future directions 195 Acknowledgments 195 References 195 6 Cardiovascular ageing 203Carmen Brás Silva and Delminda Neves 6.1 Age-related cardiac changes 203 6.1.1 Heart changes 203 6.1.1.1 Structural changes 203 6.1.1.2 Functional changes 204 6.1.1.3 Changes in cardioprotective and repair processes 207 6.2 Age-related vascular changes 207 6.2.1 Central arterial changes 207 6.2.1.1 Arterial structural changes 208 6.2.2 Peripheral arterial changes 210 6.2.3 Arterial functional changes 210 6.2.3.1 Blood pressure 210 6.3 Changes in the interaction between heart and arterial system 211 6.4 Endothelial dysfunction 211 6.5 Erectile dysfunction as an early signal of cardiovascular disease 213 6.5.1 The erection mechanism 214 6.5.2 Contribution of ageing to erectile dysfunction onset 214 6.5.2.1 Age-related structural and molecular modifications of erectile tissue 215 6.6 Diet nutrition and cardiovascular ageing 218 6.6.1 Obesity energy restriction and cardiovascular ageing 218 6.6.2 Diet patterns and cardiovascular ageing 220 6.6.2.1 Contribution of dietary pattern to erectile dysfunction onset 221 6.7 Nutritional intervention for cardiovascular disease prevention or amelioration 222 6.7.1 Nutritional pattern modulation 223 6.7.2 Intervention of specific nutrients in cardiovascular disease protection 225 6.7.2.1 Polyphenolic compounds 225 6.7.2.2 l-Carnitine and l-arginine 227 6.7.2.3 Fatty acids 228 6.7.2.4 Vitamins 228 6.7.2.5 Minerals 230 6.7.2.6 Caffeine 230 6.8 Conclusions 230 References 231 7 Bone and muscle ageing 247Joana Carvalho Elisa Marques and Pedro Moreira 7.1 Introduction 247 7.1.1 Determinants of bone loss in ageing 248 7.1.2 Regulation of muscle atrophy in ageing 249 7.2 Osteoporosis and fragility fractures in the elderly 251 7.3 Nutritional mechanisms of age-related bone loss 252 7.4 Calcium and vitamin D and the ageing skeleton: Efficacy in the treatment of osteoporosis 254 7.5 Skeletal muscle age-related contributory mechanisms 256 7.6 The role of nutrition in preventing ageing skeletal muscle atrophy 259 7.6.1 Protein 259 7.6.2 PUFA and inflammation 260 7.6.3 Anti-oxidants and oxidative stress 261 7.6.4 Vitamin D 262 7.6.5 Food and dietary patterns 262 7.7 Resistance exercise and nutrition: effective treatment strategy to counteract age-related muscle wasting and bone loss 263 7.7.1 Protein and resistance exercise 264 7.8 Concluding remarks 266 References 266 8 Nutrition and the ageing eye 277 ngela Carneiro 8.1 The ageing eye 277 8.1.1 The lens 277 8.1.2 The retina 278 8.2 Nutrients in the structure and physiology of the healthy human eye 279 8.2.1 Vitamins 279 8.2.2 Polyunsaturated fatty acids 280 8.2.3 Zinc 280 8.3 The human eye and the oxidative stress 280 8.4 The anti-oxidant systems in the eye 281 8.5 How can diet interfere with the ocular anti-oxidant system? 282 8.6 Nutritional intervention in age-associated eye diseases 283 8.6.1 Cataract 283 8.6.1.1 The blue mountains eye study 284 8.6.1.2 The beaver dam eye study 284 8.6.1.3 The india age-related eye disease study 284 8.6.1.4 The spanish segment of european eye study (EUREYE) 285 8.6.1.5 The physicians’ health study 285 8.6.1.6 The women’s health study 285 8.6.1.7 The age-related eye disease study (AREDS) 285 8.6.1.8 The age-related eye disease study 2 (AREDS2) 286 8.6.2 Age-related macular degeneration 286 8.6.2.1 AREDS 289 8.6.2.2 AREDS2 290 8.7 Nutrigenomics 291 8.8 Conclusions 291 References 292 9 Beauty from the inside: Nutrition and skin ageing 299Alessandra Marini and Jean Krutmann 9.1 Introduction 299 9.2 Vitamins 302 9.2.1 Vitamin C (l-ascorbic acid) 302 9.2.2 Vitamin E (tocopherol) 303 9.2.3 Vitamin B6 304 9.2.4 Carotenoids 304 9.2.5 Vitamin D 306 9.3 Polyphenols and flavonoids 306 9.4 Polyunsaturated fatty acids 308 9.5 Pre- and probiotics 308 9.6 Conclusions 310 References 310 10 Retarding brain ageing and cognitive decline 315José Paulo Andrade 10.1 Ageing and brain 315 10.2 From “healthy ageing” to dementia 316 10.3 Green tea as a functional food and source of nutraceuticals 318 10.3.1 Bioavailability of the catechins of green tea 319 10.3.2 Direct and indirect actions of catechins 320 10.3.3 Action of catechins in brain 321 10.3.4 Catechins and neurodegenerative diseases 321 10.3.5 Other polyphenols 323 10.4 Modulatory effect of diet pattern on age-associated cognitive decline 323 10.5 Multidomain interventions 326 10.6 Conclusions 327 Acknowledgment 327 References 327 Part III – Evidence-based retardation of ageing 11 Science-based anti-ageing nutritional recommendations 335Inês Tomada and José Paulo Andrade 11.1 Introduction 335 11.2 The relevance of nutraceuticals and functional nutrients in anti-ageing medicine 336 11.3 Nutrition from food vs from supplements 340 11.3.1 Food enrichment and fortification 341 11.3.2 Nutritional supplements 342 11.3.2.1 Nutritional compounds as drugs delivered via food 343 11.3.3 Pills capsules powders and syrups 351 11.3.4 Factors that affect the bioavailability of nutrients 352 11.3.4.1 Food processing and cooking methods 353 11.3.4.2 Competitive interactions between nutrients 355 11.3.4.3 Drug–food and drug–nutrients interactions 357 11.4 Favorable combinations of nutrients in food 360 11.5 Lifestyle strategies for successful ageing 363 11.5.1 The mediterranean and asian diets 368 11.5.2 The french paradox 375 Acknowledgment 378 References 378 Index 391
£156.56
John Wiley and Sons Ltd Functional Foods and Beverages
Book SynopsisA much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling There are more than a few books devoted to the assessment of food functionality but, until now, there were no comprehensive guides focusing on the increasingly important subject of in vitro food evaluation. With contributions from the world's foremost experts in the field, this book brings readers up to speed on the state-of-the-art in in vitro modeling, from its physiological bases to its conception, current uses, and future developments. Food functionality is a broad concept encompassing nutritional and health functionality, food safety and toxicology, as well as a broad range of visual and organoleptic properties of food. In vitro techniques bridge the gap between standard analytical techniques, including chemical and biochemical approaches and in vivo human testing, which remains the ultimate translational goalTable of ContentsList of Contributors xv Preface xvii Acknowledgements xix 1 Overview of Functional Foods 1Robin A. Ralston, Amy D. Mackey, Christopher T. Simons and Steven J. Schwartz 1.1 Overview of Functional Foods 1 1.1.1 Foods and Nutrients are Linked to Health and Disease 1 1.1.2 Definition of Functional Foods 2 1.1.3 Functional Foods Market 2 1.1.4 How Functional Foods are Studied 3 1.2 Functional Foods and their Regulatory Aspects 6 1.3 Nanotechnologies in Functional Foods 7 1.4 Sensory Functionalities of Foods 9 References 11 2 The In vivo Foundations for In vitro Testing of Functional Foods: The Gastrointestinal System 15Edwin K. McDonald, Heather Rasmussen, Christopher Forsyth and Ali Keshavarzian 2.1 Introduction 15 2.2 Overview of the Structure of the Gastrointestinal Tract 16 2.2.1 Mucosa 17 2.2.2 Submucosa 17 2.2.3 Muscularis (or Muscularis Propria) and Serosa (or Adventitia) 18 2.2.4 Additional Components of the Gastrointestinal Tract: Accessory Organs, Vasculature, Innervation, Gut-Associated Lymphoid Tissue, and Microbiome 18 2.2.4.1 Accessory Organs of the GIT 18 2.2.4.2 Vasculature of the GIT: Blood and Lymphatic Supply 19 2.2.4.3 GIT Innervation 19 2.2.4.4 Gut-Associated Lymphoid Tissue 19 2.2.4.5 Intestinal Microbiome 20 2.3 Functions of the GIT and Associated In vitroModeling 20 2.3.1 Motility 21 2.3.1.1 The Foundations of GIT Motility: Smooth Muscle Cell Contractions (SMC) and ENS Regulation 22 2.3.1.2 In vitro Motility Modeling 23 2.3.2 Barrier Function, Secretion, and Absorption 24 2.3.2.1 Tight Junctions and the Barrier Function of the GIT 25 2.3.2.2 Intestinal Permeability: Definitions and the Role of Tight Junctions 26 2.3.2.3 Influences on Permeability 26 2.3.2.4 Absorption and Secretion 27 2.3.2.5 In vitro Models of Barrier Function, Absorption, and Secretion 28 2.3.3 Regulation of Immune Response 32 2.3.3.1 The Mucosal Immune Response Depends on IECs and GALT 32 2.3.3.2 Antigen Exclusion: The Importance of Secretory IgA 32 2.3.3.3 Antigen Sampling is Necessary for Immune Homeostasis 33 2.3.3.4 Antigen Presenting Cells and IECs Modulate T-cell Adaptive Immune Responses 34 2.3.3.5 In vitro Models of Mucosal Immunity 34 2.3.4 Storage, Fermentation, and Removal of Fecal Matter 35 2.3.4.1 Storage and Removal of Fecal Matter 35 2.3.4.2 Colonic Fermentation 36 2.3.4.3 Short-Chain Fatty Acids 37 2.3.4.4 In vitro Models of Fermentation 37 2.4 Limitations of In vitro Modeling of the Gastrointestinal Tract 38 2.5 Dynamic In vitro Models of Digestion 40 2.6 Conclusions 40 References 41 3 In vivo Foundations of Sensory In vitro Testing Systems 53James Hollis 3.1 Introduction 53 3.2 Taste 54 3.2.1 Overview 54 3.2.2 Taste Anatomy 55 3.2.3 Taste Coding 58 3.2.4 Transduction Mechanisms 58 3.2.4.1 Overview 58 3.2.4.2 Sour 59 3.2.4.3 Salt 60 3.2.4.4 Bitter 60 3.2.4.5 Sweet 61 3.2.4.6 Umami 62 3.2.4.7 Downstream Signaling of T1R and T2R 62 3.2.5 Non-Canonical Taste Modalities 63 3.2.5.1 Fat Taste 63 3.2.5.2 Calcium 64 3.3 Factors that Influence Taste Acuity 65 3.3.1 Saliva 65 3.3.2 Genetic Differences 66 3.4 Chemesthesis 66 3.5 The Olfactory System 67 3.5.1 Olfactory Anatomy 68 3.5.2 Olfactory Binding Proteins 68 3.5.3 Olfactory Receptors 69 3.5.4 Transduction Mechanisms 70 3.6 Texture 70 3.6.1 Mechanoreceptors 71 3.6.2 Proprioreceptors 71 3.6.3 Periodontal Receptors 72 3.6.4 Central Processing of Texture 72 3.7 Convergence of Taste, Smell and Texture to Produce Flavor 73 3.8 Concluding Remarks 73 References 74 4 In vitro Models of Host–Microbial Interactions Within the Gastrointestinal Tract 87Ezgi Özcan, Rachel Levantovsky, and David A. Sela 4.1 Introduction: The Human Gastrointestinal Tract 87 4.2 The Current State of In vitro Model Systems to Model Gut Ecosystems 91 4.3 Batch Culture Systems to Model the Gut Microbial Consortium 93 4.4 Continuous Systems to Model the Human GIT 96 4.5 Mucus-Immobilized Models of the Gut 107 4.6 Models to Simulate Complex Host–Microbial Interactions 111 4.7 Gastric–Small Intestine Model Systems 113 References 120 5 Macronutrient Nutritional Functionality of Carbohydrates, Proteins and Lipids: Digestibility, Absorption and Interactions 137Amanda Wright and Susan M. Tosh 5.1 Introduction 137 5.2 Applications and Considerations 139 5.2.1 Carbohydrates 139 5.2.2 Proteins 141 5.2.3 Triglycerides 142 5.3 Simulating Digestive Processes 143 5.3.1 Oral Food Processing and Implications for Sample Preparation 143 5.3.2 Gastric Phase 145 5.3.3 Upper Intestinal Phase 147 5.4 Interactions and Structural Considerations 150 5.5 Post-Digestion Analysis 151 5.6 In vitro Models 154 5.6.1 Static Models 154 5.6.1.1 INFOGEST Method for General Nutrient Digestion 154 5.6.1.2 Englyst Method for Rate for Carbohydrate Digestion 158 5.6.1.3 Streamlined Protein Digestibility 159 5.6.1.4 pH Stat Method for Testing Emulsified Lipids 160 5.6.2 Dynamic 160 5.7 Limitation of In vitro Digestion Tests 162 5.8 Conclusions 163 References 164 6 In vitro Approaches for Investigating the Bioaccessibility and Bioavailability of Dietary Nutrients and Bioactive Metabolites 171Chureeporn Chitchumroonchokchai and Mark L. Failla 6.1 Introduction 171 6.2 Static Models of In vitro Digestion 173 6.3 Dynamic Models of In vitro Digestion 176 6.4 Application of In vitro Digestion Method for Determining the Digestive Stability and Bioaccessibility of Dietary Compounds 177 6.5 Caco-2 Cell Model 180 6.6 Examples of the Effects of Bioaccessible Dietary Compounds on the Functions of Absorptive Intestinal Epithelial Cells 183 6.7 Coupling the In vitro Digestion and Caco]2 Cell Models 185 6.8 Co-culture Models Using Caco-2 Cells 187 6.9 Conclusions 192 References 192 7 In vitro Models for Testing Toxicity in the Gastrointestinal Tract 201Ioannis Trantakis 7.1 Introduction 201 7.2 Advantages of In vitro Tests 203 7.3 Limitations of Established Cell Line Models 204 7.4 Single Cell Lines 205 7.5 Co-culture Cell Models 207 7.6 3D Co-culture Models 209 7.7 Organs on a Chip 210 7.8 Summary and Conclusions 214 References 214 8 In vitro Methods for Assessing Food Protein Allergenicity 219Ossanna Nashalian, Nicolas Bordenave and Chibuike Udenigwe 8.1 Introduction 219 8.2 Food Sensitization, Hypersensitivity and Allergy 220 8.2.1 The Mechanism of Developing Food Hypersensitivities 222 8.2.2 The Exposure to Allergens 224 8.2.2.1 The Gastrointestinal (GI) Route 225 8.2.2.2 The Respiratory Tract Route 231 8.2.2.3 The Cutaneous Route 231 8.3 Safety Needs and Regulatory Consideration in Detecting Allergens in Food 231 8.4 In vitro Analytical Methods for Testing Known Allergens 234 8.4.1 Protein-Based Approaches 234 8.4.2 Immunoassay Approaches 238 8.4.2.1 Enzyme-Linked Immunosorbent Assay (ELISA) 238 8.4.2.2 Other Immunoassay-based Methods 240 8.4.3 DNA-based Approaches 242 8.4.3.1 Real-Time PCR 242 8.4.3.2 Microarray Assay 242 8.4.4 Mass Spectrometry-based Approaches 243 8.4.5 In vitro Cell-based Methods for the Prediction of Food Allergenicity 243 8.4.6 In Silico Methods for the Prediction of Food Allergenicity 246 References 251 9 Challenges of Linking In vitro Analysis to Flavor Perception 263Avinash Kant and Rob Linforth 9.1 Introduction 263 9.2 What is “Flavor”? 264 9.2.1 Flavor Analysis Overview 264 9.2.2 Significance of Aroma Compounds 265 9.2.3 Challenges of Food Flavor Compounds 266 9.3 Overview of Flavor Analysis Techniques 269 9.3.1 Key Isolation Techniques 269 9.3.2 Taste Compound Isolation 270 9.3.3 Aroma Compound Isolation 270 9.3.3.1 Solvent Extraction 270 9.3.3.2 Distillation 271 9.3.3.3 Headspace 271 9.3.4 Taste Compound Detection 272 9.3.5 Aroma Compound Separation and Detection 272 9.4 Further Developments in Aroma Analysis 273 9.4.1 Gas Chromatography–Olfactometry 273 9.4.2 Interpretation of GC–Olfactometry Data 274 9.4.3 Recent Advances in Aroma Extract Preparation 277 9.4.4 Solid-Phase MicroExtraction 277 9.4.5 Advances in Solvent Assisted Flavor Extraction 279 9.4.6 Challenges of Single Aroma Compound Data Interpretation 280 9.4.7 Correlation of the Sensory Experience with GC Data 281 9.5 Recent Advances Developing In vitro Flavor Analysis Tools 282 9.5.1 Electronic Devices for Flavor Assessment 282 9.5.2 eNose 283 9.5.3 eTongue 284 9.5.4 Further Developments in Electronic Flavor Devices 285 9.6 Model Mouth Systems 286 9.7 Real Time Studies of Flavor Delivery 287 9.8 Future Direction of In vitro Flavor Studies 292 9.8.1 Taste Research 292 9.8.2 Taste Cell Model Systems 294 9.8.3 Odor Receptors 295 9.8.4 Sensomics Approach 296 9.8.5 Interaction Effects and Multi-modal Perception 297 9.8.6 Brain Imaging by fMRI 297 9.9 Summary 298 References 300 Index 305
£149.35
John Wiley & Sons Inc Advanced Materials for Agriculture Food and
Book Synopsis The book focuses on the role of advanced materials in the food, water and environmental applications. The monitoring of harmful organisms and toxicants in water, food and beverages is mainly discussed in the respective chapters. The senior contributors write on the following topics: Layered double hydroxides and environment Corrosion resistance of aluminium alloys of silanes New generation material for the removal of arsenic from water Prediction and optimization of heavy clay products quality Enhancement of physical and mechanical properties of fiber Environment friendly acrylates latices Nanoparticles for trace analysis of toxins Recent development on gold nanomaterial as catalyst Nanosized metal oxide based adsorbents for heavy metal removal Phytosynthesized transition metal nanoparticles- novel functional agents for textiles Kinetics and equilibrium modeling MagTable of ContentsPreface xv Part 1: Fundamental Methodologies 1 1 Layered Double Hydroxides and the Environment: An Overview 3 Amita Jaiswal, Ravindra Kumar Gautam and Mahesh Chandra Chattopadhyaya 1.1 Introduction 4 1.2 Structure of Layered Double Hydroxides 4 1.3 Properties of Layered Double Hydroxides 6 1.4 Synthesis of Layered Double Hydroxides 7 1.5 Characterization of Layered Double Hydroxides 11 1.6 Applications of Layered Double Hydroxides 13 1.7 Conclusions 19 Acknowledgements 19 References 20 2 Improvement of the Corrosion Resistance of Aluminium Alloys Applying Different Types of Silanes 27 Anca-Iulia Stoica, Norica Carmen Godja, Andje Stankovic, Matthias Polzler, Erich Kny and Christoph Kleber 2.1 Introduction 28 2.2 Silanes for Surface Treatment 31 2.3 Materials, Methods and Experimentals 40 2.4 Surface Analytics 42 2.5 Results and Discussion 43 2.6 Conclusions 56 Acknowledgements 57 References 57 3 New Generation Material for the Removal of Arsenic from Water 61 Dinesh Kumar and Vaishali Tomar 3.1 Introduction 62 3.2 Arsenic Desorption/Sorbent Regeneration 76 3.3 Conclusions 78 Acknowledgement 79 References 79 4 Prediction and Optimization of Heavy Clay Products Quality 87 Milica Arsenovic, Lato Pezo, Lidija Mancic and Zagorka Radojevic 4.1 Introduction 87 4.2 Materials and Methods 89 4.3 Results and Discussions 94 4.4 Conclusions 117 Acknowledgement 118 References 118 5 Enhancement of Physical and Mechanical Properties of Sugar Palm Fiber via Vacuum Resin Impregnation 121 M.R. Ishak, Z. Leman, S.M. Sapuan, M.Z.A. Rahman and U.M.K. Anwar 5.1 Introduction 122 5.2 Experimental 123 5.3 Results and Discussion 125 5.4 Conclusions 138 Acknowledgments 139 References 139 6 Environmentally-Friendly Acrylates-Based Polymer Latices 145 Sweta Shukla and J.S.P. Rai 6.1 Introduction 146 6.2 Polymerization Techniques 154 References 170 Part 2: Inventive Nanotechnology 177 7 Nanoparticles for Trace Analysis of Toxins: Present and Future Scenario 179 Anupreet Kaur and Shivender Singh Saini 7.1 Introduction 179 7.2 Nanoremediation Using TiO2 Nanoparticles 180 7.3 Gold Nanoparticles for Nanoremediation 183 7.4 Zero-Valent Iron Nanoparticles 184 7.5 Silicon Oxide Nanoparticles for Nanoremediation 187 7.6 Other Materials for Nanoremediation 190 7.7 Conclusion 193 References 193 8 Recent Developments in Gold Nanomaterial Catalysts for Oxidation Reaction through Green and Sustainable Routes 197 Biswajit Chowdhury, Chiranjit Santra, Sandip Mandal and Rawesh Kumar 8.1 Introduction 198 8.2 Propylene Epoxidation Reaction 202 8.3 Reaction Mechanism 211 8.4 Glucose Oxidation 214 8.5 Alcohol Oxidation 225 8.6 Conclusion 234 References 234 9 Nanosized Metal Oxide-Based Adsorbents for Heavy Metal Removal: A Review 243 Deepak Pathania and Pardeep Singh 9.1 Introduction 244 9.2 Nanosized Metal Oxide 246 9.3 Hybrid Adsorbents 253 9.4 Conclusion 258 References 258 10 Future Prospects of Phytosynthesized Transition Metal Nanoparticles as Novel Functional Agents for Textiles 265 Shahid-ul-Islam, Mohammad Shahid and Faqeer Mohammad 10.1 Introduction 266 10.2 Synthesis of Transition Metal Nanoparticle Using Various Plant Parts 266 10.3 Proposed Mechanisms 279 10.4 Transition Metal Nanoparticles as Novel Antimicrobial Agents for Textile Modifications 282 10.5 Concluding Remarks and Future Aspects 284 References 285 11 Functionalized Magnetic Nanoparticles for Heavy Metal Removal from Aqueous Solutions: Kinetics and Equilibrium Modeling 291 Ravindra Kumar Gautam, Amita Jaiswal and Mahesh Chandra Chattopadhyaya 11.1 Introduction 291 11.2 Sources of Heavy Metals in the Environment 292 11.3 Toxicity to Human Health and Ecosystems 299 11.4 Magnetic Nanoparticles 303 11.5 Synthesis of Magnetic Nanoparticles 304 11.6 Magnetic Nanoparticles in Wastewater Treatment 310 11.7 Modeling of Adsorption: Kinetic and Isotherm Models 316 11.8 Thermodynamic Analysis 322 11.9 Metal Recovery and Regeneration of Magnetic Nanoparticles 323 11.10 Conclusions 324 Acknowledgements 325 References 325 12 Potential Application of Nanoparticles as Antipathogens 333 Pratima Chauhan, Mini Mishra and Deepika Gupta 12.1 Introduction 333 12.2 Applications of Nanoparticles 336 12.3 Nanoparticles in Biology 340 12.4 Uses and Advantages of Nanoparticles in Medicine 341 12.5 Antibacterial Properties of Nanomaterials 342 12.6 Antiviral properties of Nanoparticles 345 12.7 Antifungal Activity 348 12.8 Mechanism of Action of Nanoparticle inside the Body 349 12.9 Detecting the Antipathogenicity of Nanoparticles on Microorganisms in Vitro 350 12.10 Types of Nanoparticles 351 12.11 Synthesis of Nanoparticles by Conventional Methods 351 12.12 Biological Synthesis of Nanoparticles 353 12.13 Characterizations of Nanoparticles 355 12.14 Biocompatibility of Nanoparticles 356 12.15 Toxic Effects of Nanoparticles 356 12.16 Conclusion 359 References 360 13 Gas Barrier Properties of Biopolymer-Based Nanocomposites: Application in Food Packaging 369 Sarat Kumar Swain 13.1 Introduction 370 13.2 Experimental 372 13.3 Objective 372 13.4 Background of Food Packaging 373 13.5 Conclusion 382 References 382 14 Application of Zero-Valent Iron Nanoparticles for Environmental Clean Up 385 Ritu Singh and Virendra Misra 14.1 Introduction 386 14.2 Zero-Valent Iron Nanoparticles: A Versatile Tool for Environmental Clean Up 388 14.3 Reduction Mechanisms and Pathways 406 14.4 Pilot- and Field-Scale Studies 408 14.5 Transport of nFe0 in Environment 410 14.6 Integrated Approach 411 14.7 Challenges Ahead 412 14.8 Concluding Remarks 413 References 414 15 Typical Synthesis and Environmental Application of Novel TiO2 Nanoparticles 421 Tanmay Kumar Ghorai 15.1 Introduction 421 15.2 Use of Different Dyes 424 15.3 Synthetic Methods for Novel Titania Photocatalysts 427 15.4 Novel Chemical Synthesis Routes 438 References 445 16 Zinc Oxide Nanowire Films: Solution Growth, Defect States and Electrical Conductivity 453 Ajay Kushwaha and M. Aslam 16.1 Introduction 453 16.2 Solution Growth of ZnO Nanowire Films 456 16.3 Defects and Photoluminescence Properties of ZnO 465 16.4 Role of Defect States in Electrical Conductivity of ZnO 469 16.5 Defects and Electrical Conductivity of ZnO Nanowire Films 471 16.6 ZnO Nanowires for Energy Conversion Devices 478 References 483 Index 493
£157.45
John Wiley and Sons Ltd Dairy Processing and Quality Assurance
Book SynopsisDairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects.Table of ContentsContributors, vii Preface to the Second Edition, ix Preface to the First Edition, xi 1. Dairy Processing and Quality Assurance: An Overview, 1Ramesh C. Chandan 2. Dairy Industry: Production and Consumption Trends, 41Ramesh C. Chandan 3. Mammary Gland and Milk Biosynthesis: Nature’s Virtual Bioprocessing Factory, 60Ramesh C. Chandan, Dilip A. Patel, Raul A. Almeida, and Stephen P. Oliver 4. Chemical Composition, Physical, and Functional Properties of Milk and Milk Ingredients, 77Kasipathy Kailasapathy 5. Microbiological Considerations Related to Dairy Processing, 106Ronald H. Schmidt 6. Regulations for Product Standards and Labeling, 152Cary P. Frye and Arun Kilara 7. Milk from Farm to Plant, 178Cary P. Frye and Arun Kilara 8. Dairy-Based Ingredients, 197Ramesh C. Chandan and Arun Kilara 9. Fluid Milk Products, 220John Partridge 10. Cultured Milk and Yogurt, 235Nagendra P. Shah and Claude P. Champagne 11. Butter and Fat Spreads: Manufacture and Quality Assurance, 266Ashok A. Patel, Prateek Sharma, and Hasmukh Patel 12. Cheese, 287Donald J. McMahon and Maria Brym 13. Evaporated and Sweetened Condensed Milks, 310Prateek Sharma, Hasmukh Patel, and Ashok Patel 14. Dry Milk Products, 333Pranav K. Singh and Harjinder Singh 15. Whey and Whey Products, 349Arun Kilara 16. Ice Cream and Frozen Desserts, 367Arun Kilara and Ramesh C. Chandan 17. Puddings and Dairy-Based Desserts, 397Ramesh C. Chandan and Arun Kilara 18. Role of Milk and Dairy Foods in Nutrition and Health, 428Ramesh C. Chandan 19. Sensory Evaluation of Milk and Milk Products, 467Valente B. Alvarez 20. Product Development Strategies, 488Vijay Kumar Mishra 21. Packaging Milk and Milk Products, 506Aaron L. Brody 22. Potential Applications of Nonthermal Processing Technologies in the Dairy Industry, 528Hasmukh A. Patel, Tim Carroll, and Alan L. Kelly 23. Management Systems for Safety and Quality, 553Dilip Patel, Stephen P. Oliver, Raul A. Almeida, and Ebenezer R. Vedamuthu 24. Laboratory Analysis of Milk and Dairy Products, 600C. T. Deibel and R. H. Deibel Index, 647
£157.45
John Wiley and Sons Ltd The Halal Food Handbook
Book SynopsisA unique handbook providing a set of good practice standards for both producers and consumers of Halal food This accessible, authoritative book covers all aspects of Halal from its origins through to how we expect Halal to develop in the coming years. It explains what Halal is, where it came from, how it is practiced, and by whom. In addition to putting Halal in a religious and cultural context, the book provides practical standards for those working in the Halal trade. It explains why there are so many different interpretations of Halal and why this needs to be resolved if international trade is to be developed. Each chapter in The Halal Food Handbook is written by leading experts in their particular field of study. The first one discusses how regulatory bodies have failed to stem the miss selling and adulteration of Halal foods. The next chapters cover the slaughter process and issues around good practice. The book then looks at regulatorscovering Sharia law, UK national laws, and thTable of ContentsAbout the Editors xix Notes on Contributors xxiii Acknowledgements xxxi Foreword xxxiii Introduction 1John Pointing References 6 Part I What is Halal 7 1 What is Halal Food? 9Yunes Ramadan Al‐Teinaz 1.1 Introduction 9 1.1.1 Basic Terms 9 1.1.2 What is Halal? 9 1.1.3 Halal and the Holy Quran 11 1.1.4 Other Sources of Halal Instruction 13 1.2 What is Halal Food? 14 1.2.1 Halal Foods in Islam 14 1.2.2 Halal Food Defined 15 1.2.3 Haram Food Defined 16 1.2.4 Fit and Wholesome Food 17 1.3 Animal Welfare and Halal Slaughter 18 1.3.1 Animal Welfare in Islam 18 1.3.2 Halal Slaughter 20 1.4 The Holy Quran and the Hadith 21 1.4.1 Verses that Explain Why Muslims Can Only Eat Halal Foods 21 1.4.2 Verses That Explain Why Only Allah Can Prescribe What is and is not Halal 22 1.4.3 Verses That Explain What is Halal and What is Haram 22 1.4.4 Examples from the Hadith (traditions) Covering Animal Welfare 24 1.4.5 Verses from the Hadith Concerning the Slaughter of Animals 25 2 Halal and Shariah Law 27Mufti Mohammed Zubair Butt 2.1 Introduction 27 2.2 Lexical Definition 27 2.3 Legal Definition 27 2.4 Halal and the Values of Islamic Law 28 2.5 Halal and the Original Norm 29 2.6 Halal in Different Spheres 31 2.6.1 Food and Beverages 31 2.7 Marriage and Divorce 34 2.7.1 Raiment and Adornment 36 2.7.2 Financial Matters 36 2.7.3 Devotional Practices 36 2.7.4 General 37 2.8 Conclusions 37 References 38 Part II Animal Welfare and Slaughter 39 3 Animals in Islam and Halal Ethics 41Magfirah Dahlan 3.1 Introduction 41 3.2 Halal in the Era of Mechanical Slaughter 42 3.3 Halal in the Era of Industrial Farming 43 3.4 Islamic Vegetarianism and Alternative Views of Animals 44 References 46 4 Animal Behaviour and Restraint in Halal Slaughter 47Temple Grandin 4.1 Introduction 47 4.2 Pre-slaughter Restraining Stress 48 4.3 Benefits of Reduced Pre-slaughter Restraining Stress 48 4.4 Design Requirements for Animal Handling and Restraint Equipment 49 4.5 Improving Animal Movement 49 4.6 Use of Driving Aids from Moving Animals 50 4.7 Design of Restraint Devices 51 4.8 Basic Restraint Principles 52 4.9 Best Commercial Practices 53 4.10 Auditing Animal Handling and Slaughter 54 4.11 Conclusions 55 References 55 5 A Practical Guide to Animal Welfare during Halal Slaughter 59Mehmet Haluk Anil 5.1 Animal Welfare During Primary Production and Transportation 59 5.2 Pre-slaughter Handling 60 5.3 Restraint During Slaughter 61 5.4 Religious Slaughter Methods: Halal Method 62 5.5 Background on Halal Slaughter and Rules 65 5.6 Physiological Effects of Neck Cutting 68 5.7 Exsanguination and Loss of Consciousness 69 5.8 Legal Considerations 70 References 70 6 The Slaughter Process: With or Without Stunning 73Mehmet Haluk Anil and Yunes Ramadan Al-Teinaz 6.1 Religious Requirements and Alternative Choices 73 6.2 Slaughter without Stunning by Neck Cutting 74 6.3 Post-cut Management of Animals Slaughtered Without Stunning 75 6.4 Clinical Signs of Brain Death 75 6.5 Recommendations for Halal Slaughter 75 6.6 Exsanguination Techniques 76 6.7 Exsanguination and Loss of Consciousness 77 6.8 Blood Loss and Retention 78 6.9 Carcass and Meat Quality 78 6.10 Slaughter with Stunning 78 6.11 Post-Cut Stun 80 6.12 Recommendations 80 References 80 7 Recent Slaughter Methods and their Impact on Authenticity and Hygiene Standards 81Ibrahim H.A. Abd El-Rahim 7.1 Introduction 81 7.2 Definition of Humane Slaughter 82 7.3 Halal Slaughter and Animal Welfare 82 7.4 Definition of Pre-slaughter Stunning 83 7.5 Aims of the Stunning 83 7.6 Types of Stunning 84 7.7 Stunning and Animal Welfare 84 7.8 General Impact of Stunning on Authenticity and Hygiene Standards 85 7.9 Inadequate Bleeding 85 7.10 Spoilage of the Meat 85 7.11 Low-quality Meat 86 7.12 Adverse Effects on Public Health 86 7.13 Specific Impact of Various Stunning Methods on Authenticity and Hygiene Standards 87 7.14 Simple Comparison Between Halal Slaughter and Slaughter involving Stunning 89 7.15 Conclusion 89 References 89 8 The Religious Slaughter of Animals 93Joe M. Regenstein 8.1 Introduction 93 8.2 Allowed Animals 95 8.3 Prohibition of Blood 96 8.4 The Prohibition of Alcohol 112 8.5 Equipment Preparation 113 8.6 Meat of Animals Killed by the Ahl-al-Kitab 113 8.7 Gelatin 114 References 116 Part III Halal Ingredients and Food Production 121 9 Factory Farming and Halal Ethics 123Faqir Muhammad Anjum, Muhammad Sajid Arshad and Shahzad Hussain 9.1 Introduction 123 9.2 Good Animal Husbandry Practices and Animal Welfare 124 9.3 Good Governance in Halal Slaughtering 124 9.4 Good Governance for Slaughtering of Livestock for Qurban 125 9.5 Animal Housing and Management 125 9.6 Veterinary Care 125 9.7 Cruelty to Animals Under Malaysian Law 126 9.8 Islamic Law in Modern Animal Slaughtering Practices 126 9.9 Modern Methods of Animal Slaughtering 127 9.10 The Halal Meat Chain 128 9.11 Halal Breeding: HCP1 129 9.12 Animal Welfare: HCP2 130 9.13 Stunning: HCP3 130 9.14 Knife: HCP4 131 9.15 Slaughterer: HCP5 131 9.16 Slaughter Method: HCP6 131 9.17 Invocation: HCP7 132 9.18 Packaging and Labelling: HCP8 132 9.19 Retailing: HCP9 132 9.20 A Simplified EU Legislative Outline for Animal Welfare 133 9.21 An Overview of Animal Welfare in the World 135 9.22 Farm Animals Welfare 137 9.23 Voluntary Guideline of Farm Animal Welfare 138 9.24 Factory Farming 139 9.24.1 Fish Farming 139 9.24.2 Veal Farming 140 9.24.3 Cattle Farming 140 9.24.4 Turkey Farming 140 9.24.5 Dairy Farming 140 9.25 Impacts on Economy 141 9.26 Impact on Environment 141 9.27 Antibiotics 141 9.28 Water 142 9.29 Climate Change 142 9.30 Impact of Confinement on Animal Welfare 142 References 143 10 Halal Ingredients in Food Processing and Food Additives 149Yunes Ramadan Al-Teinaz 10.1 Introduction 149 10.2 Why Use Additives? 150 10.2.1 Aims of Food Processing 150 10.2.2 Food Ingredients Sources 151 10.2.3 Groups of Food Ingredients 151 10.2.4 Sources of Halal Ingredients 151 10.2.5 Haram Ingredients 151 10.2.6 Questionable/Mashbooh Ingredients 152 10.3 GMOs and Biotechnology 152 10.4 E Codes 153 10.4.1 E Code Groups 153 10.5 Requirements for Halal Food Processing 153 10.6 Hygiene and Cross-contamination 154 10.7 Halal Markets 155 10.8 Some Food Ingredients 155 10.9 Food Processing Aids 156 10.9.1 Food Colours 156 10.9.2 Preservatives 156 10.9.3 Antioxidants 156 10.9.4 Sweeteners 157 10.9.5 Emulsifiers, Stabilizers, Thickeners, and Gelling Agents 157 10.9.6 Flavour Enhancers and Flavourings 157 10.10 Food Conservation and Additives 158 10.10.1 Food Conservation 158 10.10.2 E Numbers and Additives of Animal Origin 158 10.10.3 Forbidden Additives 158 10.10.4 Fat Additives 161 10.10.5 Alcohol and Ethanol 161 10.10.6 Ice Cream 162 10.10.7 Drinks 162 10.10.8 Chewing Gum 162 10.10.9 Fruits and Vegetables 163 10.10.10 Cube Sugar 163 10.10.11 Medication 163 10.10.12 Antibiotics in Animal Feeds 163 10.10.13 Toothpaste 164 10.10.14 Soap, Shampoo, and Cosmetics 164 10.11 Conclusions 165 References 166 11 Halal and Genetically Modified Ingredients 169Majed Alhariri 11.1 What is a Genetically Modified Organism? 169 11.2 How Does Genetic Modification Work? 169 11.3 Currently Commercialized GM Crops 170 11.4 GM Crop Benefits 171 11.5 Concerns about Food Safety and Human Health 172 11.6 GMOs from the Halal and Tayyib Point of View 178 11.6.1 Interfering with Divine Work 178 11.6.2 Causing Harm and Corruption 179 11.6.3 Using Genes from Haram Sources 180 11.7 Conclusion 180 References 181 12 Halal Personal Hygiene and Cosmetics 183Mah Hussain-Gambles 12.1 Introduction 183 12.2 Personal Care Ingredients 186 12.3 Alcohol-free 191 12.4 Halal Certification of Personal Care Products 193 12.5 Certification Processing 193 12.6 Inspection 194 12.7 Staff Training 194 12.8 Segregation 194 12.9 Storage and Warehousing 194 12.10 Transporting 195 12.11 Conclusion 196 Part IV Halal Standards, Procedures, and Certification 197 13 Halal and HACCP: Guidelines for the Halal Food Industry 199Hani Mansour M. Al-Mazeedi, Yunes Ramadan Al-Teinaz and John Pointing 13.1 Introduction 199 13.2 Why HACCP? 200 13.3 Halal and HACCP 201 13.4 Application of HACCP to the Halal Food Industry 202 13.5 Critical Control Points 203 13.6 Conclusion 203 References 204 14 Halal International Standards and Certification 205Mariam Abdul Latif 14.1 Introduction 205 14.2 Harmonization of Halal Standards 205 14.3 Halal Standards 206 14.4 Halal International Standards 207 14.5 Codex General Guideline for Use of the Term Halal 208 14.6 OIC/SMIIC 1:2011 General Guidelines on Halal Food 212 14.7 Halal Certification 220 14.8 Halal Accreditation Standard 220 14.9 International Halal Certification Model 220 14.10 Conformity Assessment 222 14.11 The Lack of Credibility of Halal Certification Bodies 223 14.12 Capability Building: Consultants and Training Providers 224 14.13 The Way Forward 224 14.14 Conclusion 225 References 225 15 Halal Certification and International Halal Standards 227Yunes Ramadan Al-Teinaz and Hani Mansour M. Al-Mazeedi 15.1 Introduction 227 15.2 The Halal Certificate 229 15.3 What is Halal Meat? 229 15.4 History of Religious Slaughter in the UK 230 15.5 Halal Certification in the UK 231 15.5.1 Reliance on Local Suppliers and Religious Leaders 233 15.5.2 Legislation 236 15.6 Accreditation/Regulation 236 15.7 Halal Food Fraud 237 15.7.1 Illegal Slaughter 237 15.7.2 Mislabelling of Halal Meat 238 15.8 Halal Certification 239 15.8.1 The Aim of Certifying Products 239 15.8.2 The Halal Certificate 239 15.8.3 Halal Assurance System 240 15.8.4 The Internal Halal Audit Team 240 15.8.5 Benefits of Halal Certification 241 15.9 International Standards 241 15.9.1 Definition 241 15.9.2 Positive Aspects of International Halal Standards 242 15.9.3 Negative Aspects of International Halal Standards 243 15.10 Common Mistakes Made by HCBs 243 15.10.1 Lack of a Competent Halal Certification System 243 15.10.2 Not Following Halal Procedures 244 15.10.3 Lack of Transparency 244 15.10.4 Lack of Islamic Behaviour 244 15.10.5 Lack of Commitment from Management 245 15.10.6 Lack of Halal Raw Materials Supply 246 15.10.7 Lack of Halal Technical Training 246 15.10.8 Not All Halal-certified Products/Services or Meat Comply with Halal Requirements 246 15.11 Conclusion 246 15.12 Recommendations 247 References 248 Part V Food Law, Regulations, and Food Fraud 253 16 Legal Aspects of Halal Slaughter and Certification in the European Union and its Member States 255Rossella Bottoni 16.1 Introduction 255 16.2 Legal Aspects of Halal Slaughter in the EU and its Member States 256 16.2.1 The EU 256 16.2.2 The EU Member States 260 16.3 Legal Aspects of Halal Certification in the EU and its Member States 263 References 268 17 The Legal Framework of General Food Law and the Stunning of Animals Prior to Slaughter 271John Pointing 17.1 Background to the General Food Law 271 17.1.1 The Precautionary Principle and Risk 272 17.2 Consumer Protection 272 17.3 Article 14: Food Safety Requirements 272 17.3.1 Definition of ‘Food’ 273 17.4 ‘Placing on the Market’ 273 17.4.1 Food That is Unsafe 273 17.4.2 Food That is Injurious to Health 274 17.4.3 Food That is Unfit for Human Consumption 274 17.4.4 Batch, Lot or Consignment 274 17.5 Food Safety Offences 275 17.5.1 Food Adulteration: Section 7 Food Safety Act 1990 275 17.5.2 Selling Food Not Complying with the Food Safety Requirements: Section 8 Food Safety Act 276 17.6 Breaches of Food Safety and Hygiene Regulations 276 17.7 Consumer Protection Offences 277 17.7.1 Article 16: Labelling, Presentation, and Advertising 277 17.7.2 Section 15: Falsely Describing or Presenting Food 277 17.7.3 Section 14: Selling Food Not of the Nature or Substance or Quality Demanded 277 17.7.4 Nature, Substance, or Quality of the Food 277 17.8 Offences by Suppliers 278 17.9 Penalties 279 17.10 Halal Slaughter and Food Law 279 References 281 18 Detecting Adulteration in Halal Foods 283M. Diaa El-Din H. Farag 18.1 Introduction 283 18.2 Deoxyribonucleic Acid Techniques 285 18.3 DNA Extraction and Sampling Effects 286 18.4 PCR-based Techniques 287 18.4.1 Polymerase Chain Reaction 287 18.4.2 PCR Product Detection 290 18.4.3 PCR Using Species‐Specific Primers 290 18.4.4 Species‐Specific Multiplex Polymerase Chain Reaction 292 18.4.5 PCR‐RFLP 293 18.4.6 PCR‐RAPD 297 18.4.7 Real‐time PCR 298 18.4.8 Species‐Specific Real‐time PCR (TaqMan) 300 18.4.9 Immunological Techniques (ELISA) 302 18.5 Advantage and Disadvantage of Immunochemical Techniques 305 18.6 Electronic Nose 306 References 308 19 Food Fraud 321John Pointing, Yunes Ramadan Al-Teinaz, John Lever, Mary Critchley and Stuart Spear 19.1 Introduction 321 19.2 Food Ingredients and False Labelling 322 19.3 Types of Meat Fraud 323 19.4 Fraud Involving Chicken 325 19.5 Problems of Halal Regulation 326 19.6 Conclusion 327 References 328 Part VI Halal vs Kosher 331 20 The Halal and Kosher Food Experience in the UK 333Yunes Ramadan Al-Teinaz, Joe M. Regenstein, John Lever, A. Majid Katme and Sol Unsdorfer 20.1 Introduction 333 20.2 Halal and Shechita: The Muslim and Jewish Religious Humane Methods 334 20.3 Legislation 334 20.4 Conclusion 340 References 341 21 Establishing a Dialogue Between Science, Society and Religion About Religious Slaughter: The Experience of the European Funded Project Dialrel 343Mara Miele, John Lever and Adrian Evans 21.1 The Work With the Advisory Board 343 21.2 The Activities of the Certifying Bodies 344 21.3 Muslim and Jewish Consumers’ Attitudes to Halal and Kosher Foods and Religious Slaughter 346 21.4 Conclusions 348 References 349 Part VII Halal in Different Countries 353 22 Halal Food Production in the Arab World 355Majed Alhariri and Hani Mansour M. Al-Mazeedi 22.1 Introduction 355 22.2 The Reality of Halal Food Production in the Arab World 357 22.3 The Potential Value of the Halal Market in the Arab World 359 22.4 Halal Organization and Halal Certification Bodies in Arab Countries 362 22.5 The Obstacles and Challenges Facing Halal Production in the Arab World 363 References 366 23 Halal Food in Egypt 369M. Diaa El-Din H. Farag 23.1 Introduction 369 23.2 Global Halal Market 370 23.3 Halal Definitions and Requirements for Food Products and Ingredients 372 23.3.1 Questionable Products 374 23.4 Relationship between Halal, Hygiene, Safety Food, and Phytosanitary Measures in Egypt 374 23.5 Standards, Testing, Labelling, and Certification 375 23.6 The Demand for Halal Product Certification 376 23.7 Conditions, Regulations, and Certification of Halal Food Imported to Egypt 384 23.8 Control of Halal Slaughtering of Animals for Human Consumption 385 23.9 Compliance with Animal Welfare in Halal Slaughter 386 23.10 Halal Certification 386 23.11 Halal Slaughter Facilities and Products Registration 387 23.12 Egypt Opportunities 389 23.13 Halal Food Testing 389 23.14 The Egyptian Governmental Agencies in Charge of Halal Food 391 References 391 24 Halal Food in the USA 393Joe M. Regenstein and Umar Moghul 24.1 Halal in the USA 393 24.2 Religion, Food, and Government 394 24.3 Consumer Protection 395 24.4 Certification: Agencies and Standards 396 24.5 Markings 398 24.5.1 Inspections 399 24.6 Plants: Halal and Non-halal 400 24.7 Packaging 401 24.8 Ingredients: Alcohol 402 24.9 The Issue of Multiple Agencies 403 24.10 Selecting an Agency 403 24.11 The Religious Slaughter of Animals 404 24.12 Religious Slaughter (Kosher and Halal) 407 24.13 The Commercial Side of Halal Foods 410 References 411 25 Halal Food in Italy 413Beniamino Cenci Goga 25.1 Conventional and Religious Slaughter: Animal Protection 413 25.2 Restraining Animals 416 25.2.1 Restraint in Conventional Slaughter 416 25.2.2 Restraint in Religious Slaughter 417 25.2.3 Correct Procedure 418 25.3 Animal Welfare for Farm Animals 418 25.4 Do Animal Have Rights? 420 25.5 Religious Slaughter in Italy 421 25.5.1 Data from the European Project Dialrel (www.dialrel.eu) 422 25.6 Ritual Slaughter in Italy: Critical Aspects and Proposals 428 25.6.1 Demonstrative Stage on Site for Stunning 429 25.6.1.1 Electro-narcosis Prior to Slaughter 430 25.6.1.2 Stunning by Captive Bolt Immediately after Incision of the Neck Vessels 430 25.6.1.3 Local Initiatives Regarding Ritual Slaughter and Results 431 25.7 Halal Certification in Italy 432 25.7.1 Halal Italia 43 4 25.7.2 COREIS 434 References 435 Index 439
£99.70
John Wiley and Sons Ltd Seafood and Aquaculture Marketing Handbook
Book SynopsisAquaculture, the farming of aquatic animals and plants, and other seafood businesses continue to grow rapidly around the world. However, many of these businesses fail due to the lack of sufficient attention to marketing.Table of ContentsAbout the authors xiii 1 Seafood and aquaculture markets 1 Global trends in seafood and aquaculture markets 1 Where are most aquaculture crops produced? 4 What are the major species cultured worldwide? 5 What are the major finfish species caught and supplied to world markets? 7 What countries are the major markets for seafood and aquaculture? 8 Trade in seafood and aquaculture 9 Are aquaculture products different from agriculture products? 9 Characteristics of aquaculture products 9 Market competition between wild‐caught and farmed finfish 12 Consumption trends in seafood and aquaculture markets, expenditures, effects of income, and at‐home versus away‐from‐home purchases 13 Aquaculture market synopsis: tilapia 14 Summary 18 Study and discussion questions 19 References 19 2 Demand and supply: basic economic premises 22 What is economics? 22 Demand 23 Population 27 Income 27 Consumer tastes and preferences 28 Consumer behavior 28 Supply 29 Costs of production 31 Technology 31 Price determination 32 Elasticity 32 Demand elasticity 34 Cross‐price elasticity 36 Price elasticity and total revenue 37 Elasticity of supply 38 Market structures and implications for competition and pricing 38 Special demand and supply conditions 39 Aquaculture market synopsis: salmon 40 Summary 44 Study and discussion questions 45 References 45 3 Seafood and aquaculture marketing concepts 47 What is marketing? 47 Marketing plan 48 Market products 48 Supply chain and value chain 48 Processors 49 Market or distribution channels 50 Transportation 52 Wholesaling 53 Brokers 54 Retailing 54 Food grocers 55 Livehaulers 56 Restaurants 56 Direct sales 56 Profit margins 57 Economies of scale in marketing 58 Supply chain management 58 Pricing systems 59 Price determination 59 Marketing margins, marketing bill, and farm‐retail price spreads 60 Pricing at different market levels 62 Price behavior, trends, and fluctuations 63 Geographic markets 64 Product storage 65 Market power 65 Advertising and promotion 66 Product grades, quality, and marketing implications 67 International trade 69 Aquaculture market synopsis: shrimp and prawns 70 Summary 76 Study and discussion questions 76 References 77 4 Market trends 80 The role of imports in U.S. seafood markets 80 U.S. seafood consumption 82 Food consumption away from home 84 Convenience in food preparation and consumption 85 Demand for healthy and wholesome foods 86 Sustainability and seafood 87 Certification of sustainability 89 The Marine Stewardship Council (MSC) 89 The Global Aquaculture Alliance (GAA) Best Aquaculture Practices (BAP) 90 The Aquaculture Stewardship Council (ASC) 90 GLOBAL Good Agricultural Practice (GLOBALG.A.P.) 91 Traceability and labeling of seafood products 91 Country‐Of‐Origin Labeling (COOL) 92 Ecolabeling of seafood products 93 Seafood and the “local food“ movement in the U.S. 95 Organic seafood 96 Wholesale‐retailer integration in the food system 97 Electronic Data Interchange (EDI) 98 The Efficient Consumer Response (ECR) 98 The Efficient Food Service Response (EFR) 99 E‐commerce 100 Aquaculture market synopsis: Pangasius spp. (swai, basa, and tra) 102 Summary 104 Study and discussion questions 106 References 106 5 Seafood market channels 109 Market channels for primary seafood products 109 Seafood distribution in developing economies 109 Seafood distribution in developed economies 110 Seafood distribution in the U.S. 112 Price discovery for primary commodities 113 Contracting and vertical integration in U.S. seafood business 113 Other transaction types in U.S. seafood business 115 Participation in food market channels 116 Distributors 116 Wholesalers 116 Channel ownership and control for secondary products 123 Consolidation and channel control 124 Channel coordination and leadership for secondary products 126 Channel agreements 128 Tying agreements 128 Exclusive dealing 128 Value chain analysis 129 Channel conflict 129 Aquaculture market synopsis: trout 130 Summary 132 Study and discussion questions 133 References 134 6 Seafood and aquaculture product processing 136 Processing 136 Structure of the seafood and aquaculture product processing industry 142 Concentration 144 Vertical integration 146 Product characteristics 146 Entry into the industry 148 Plant location 149 Law of market areas 150 Capacity utilization 151 Innovation and branding 151 Challenges in aquaculture product processing 153 Aquaculture market synopsis: U.S. channel catfish 154 Summary 158 Study and discussion questions 159 References 159 7 The international market for seafood and aquaculture products 162 The basis for trade 162 Dimensions of the international market 163 Trade policy tools 167 Trade policy in seafood and aquaculture 169 The General Agreement on Tariffs and Trade (GATT) 169 The World Trade Organization (WTO) 170 U.S. Antidumping 172 Byrd Amendment, Continued Dumping and Subsidy Offset Act of 2000 172 Salmon trade conflicts 173 United States and Norway 173 United States and Chile 173 European Union and Norway 174 Blue crab conflict 174 U.S. crawfish and China 175 U.S. catfish and Vietnamese basa 176 Mussel conflicts 177 Shrimp conflicts 177 The Convention on International Trade in Endangered Species (CITES) 177 Aquaculture market synopsis: ornamental fish 178 Summary 181 Study and discussion questions 181 Appendix 7A: The U.S. Antidumping Law 182 The U.S. Department of Commerce 182 The U.S. International Trade Commission (ITC) 183 References 184 8 Marketing by aquaculture growers 187 Fish species and markets 187 Production systems and intensification 188 Sizes of producers 191 Supply response and biological lags 192 Commodities, markets, and niche markets for differentiated products 193 Farmers’ marketing alternatives 194 Sales to processors 194 Sales to livehaulers 194 Selling directly to end consumers 195 Marketing by fisher/farmer groups 198 Marketing cooperatives 201 Local cooperatives 201 Centralized cooperatives 201 Federated cooperatives 202 Mixed cooperatives 202 Marketing cooperatives as marketing agents 203 Marketing cooperatives as processing groups 203 Farmers’ bargaining groups 203 Marketing orders 205 Futures markets for aquaculture products? 206 Generic advertising of seafood and aquaculture products 207 Advertising of seafood – the National Fisheries Institute (NFI) 208 Salmon advertising – the Salmon Marketing Institute (SMI) 208 Catfish advertising – the Catfish Institute (TCI) 209 Tilapia advertising – the Tilapia Marketing Institute (TMI) 209 Trout advertising – the United States Trout Farmers Association (USTFA) 210 Aquaculture market synopsis: oysters 210 Summary 213 Study and discussion questions 214 Appendix 8A: The Capper-Volstead Act 214 References 216 9 Marketing strategies and planning for successful aquaculture businesses 219 Current market situation analysis 219 Market research 219 Competition 222 Consumer attitudes/preferences 223 Analysis of business strengths and weaknesses 224 Developing the marketing strategy 226 Developing a retail outlet 227 Market segmentation 228 Products and product lines 229 Commodity markets 235 Niche markets 235 Value‐added products 236 Business organization and contracting 237 Sales 238 The marketing plan 238 Aquaculture market synopsis: mussels 243 Summary 247 Study and discussion questions 248 Appendix 9A: A sample market plan (hypothetical) 248 Executive summary 248 Vision 248 Overall market situation analysis 249 References 251 10 Marketing research methodologies 254 Types of research and design 255 Exploratory research 255 Qualitative research 256 Quantitative research 257 Data collection 257 Secondary data 257 Primary data 258 Sampling 263 Questionnaire design 265 Response rate 266 Research on attitudes and preferences 266 Theories of choice behavior 267 Product research 268 Product ideas 268 Product testing 269 Market share research 270 Advertising research 270 Sales control research 272 Value chain research 273 Data analysis 275 Statistical summaries 275 Relationships between variables or responses 278 Discrete choice analysis 280 Conjoint analysis 282 Traditional demand analysis 284 Aquaculture market synopsis: baitfish 285 Summary 288 Study and discussion questions 289 References 291 11 Seafood demand analysis 293 Demand theory 293 Theoretical properties of demand 294 Approaches to modeling fish and seafood demand 295 Commodity grouping and separability 298 Other issues pertaining to estimating demand for seafood 299 Data 301 Scanner data 302 Elasticities and flexibilities of seafood demand 303 Estimates of elasticities and flexibilities of seafood demand 304 Recent estimates of elasticities/flexibilities of seafood demand in developed countries 304 Recent estimates of elasticities/flexibilities of seafood demand in developing countries 318 Aquaculture market synopsis: crawfish 319 Summary 323 Study and discussion questions 324 References 324 12 Policies and regulations governing seafood and aquaculture marketing 330 Regulatory frameworks for seafood and aquaculture 330 Food safety 331 Industry‐initiated programs 333 Regulation of food safety 335 Organic standards 338 Green labeling and standards 339 Marketing and transportation of live aquatic animals 340 Aquatic animal health and biosecurity 341 Aquaculture market synopsis: mariculture of grouper, snapper, tuna, and cobia 342 Summary 343 Study and discussion questions 344 References 344 Glossary 347 Annotated bibliography of aquaculture marketing information sources 365 Annotated webliography of sources of data and information for aquaculture marketing 373 Index 390
£90.86
John Wiley and Sons Ltd Pesticide Risk Assessment for Pollinators
Book SynopsisPollinators play a vital role in ecosystem health and are essential to ensuring food security. This book focuses on the role pesticides play in impacting bee populations and looks to develop a risk assessment process, along with the data to inform that process, to better assess the potential risks that can accompany the use of pesticide products.Trade Review“The debate concerning the effects of neonicotinoids on bees, though probably not the one about mobile phones, will no doubt continue for a long time so the publication of this excellent and comprehensive book is timely.” (Chemistry & Industry, 26 January 2015)Table of ContentsList of Figures xi List of Tables xv Acknowledgments xvii About the Editors xix Workshop Participants xxi Pellston Workshop Series xxv Chapter 1 Introduction 1 1.1 Workshop Balance and Composition 2 Chapter 2 Overview of the Honey Bee 3 J. Pettis 2.1 Overview of Honey Bee Biology 3 Chapter 3 Overview of Non-Apis Bees 5 M. Vaughan, B.E. Vaissi`ere, G. Maynard, M. Kasina, R.C.F. Nocelli, C. Scott-Dupree, E. Johansen, C. Brittain, M. Coulson, and A. Dinter 3.1 Introduction 5 3.2 Non-Apis Bee Biology and Diversity 7 3.3 Opportunities for Non-Apis Bees to Inform Pollinator Risk Assessment 12 3.4 Conclusions 12 References 14 Chapter 4 Overview of Protection Goals for Pollinators 19 T. Moriarty, A. Alix, and M. Miles 4.1 Introduction 19 4.2 Elements and Proposed Protection Goals 20 4.3 Linking Protection Goals with Assessment Endpoints 21 4.4 Protection Goals and Monitoring 22 4.5 Conclusion 22 Reference 23 Chapter 5 Overview of the Pesticide Risk Assessment and the Regulatory Process 25 C. Lee-Steere and T. Steeger 5.1 Introduction 25 5.2 Current Approach for Assessing Effects of Pesticide Products to Pollinators 26 References 27 Chapter 6 Problem Formulation for an Assessment of Risk to Honey Bees from Applications of Plant Protection Products to Agricultural Crops 29 D. Fischer, A. Alix, M. Coulson, P. Delorme, T. Moriarty, J. Pettis, T. Steeger, and J.D. Wisk 6.1 What Is Problem Formulation? 30 6.2 Case 1: Problem Formulation for a Systemic Chemical Applied to the Soil, or as a Seed-Dressing 35 6.3 Case 2: Problem Formulation for a Contact Chemical Applied as a Foliar Spray 39 References 44 Chapter 7 Assessing Exposure of Pesticides to Bees 45 J.D.Wisk, J. Pistorius, M. Beevers, R. Bireley, Z. Browning, M.P. Chauzat, A. Nikolakis, J. Overmyer, R. Rose, R. Sebastien, B.E. Vaissi`ere, G. Maynard, M. Kasina, R.C.F. Nocelli, C. Scott-Dupree, E. Johansen, C. Brittain, M. Coulson, A. Dinter, and M. Vaughan 7.1 Introduction 46 7.2 Potential Routes of Exposure for Non-ApisBees 49 7.3 Methods and Models for Estimating Exposure of Bees to Pesticides 54 7.4 Physical and Chemical Properties of Pesticide Active Ingredients Which Affect Exposure 55 7.5 Information Needed to Develop Refined Predictive Exposure Models 56 7.6 Predicted Contact Exposure for Foliar-Applied Products 56 7.7 Predicted Dietary Exposure for Foliar-Applied Products 59 7.8 Predicted Exposure for Soil and Seed Treatment Systemic Compounds 61 7.9 Predicted Exposure for Tree-Injected Compounds 62 7.10 Measuring Pesticides in Matrices Relevant for Assessing Exposure to Bees 62 7.11 Higher Tier Studies to Assess Exposure of Pesticides to Bees 63 7.12 Health of Honey Bee Colonies Can Influence Exposure 65 7.13 Higher Tier Studies with Non-Apis Bee Species 65 7.14 Summary and Recommendations 68 References 70 Chapter 8 Assessing Effects Through Laboratory Toxicity Testing 75 J. Frazier, J. Pflugfleder, P. Aupinel, A. Decourtye, J. Ellis, C. Scott-Dupree, Z. Huang, H. Thompson, P. Bachman, A. Dinter, M. Vaughan, B.E. Vaissi`ere, G. Maynard, M. Kasina, E. Johansen, C. Brittain, M. Coulson, and R.C.F. Nocelli 8.1 Introduction 75 8.2 Overview of Laboratory Testing Requirements Among Several Countries 77 8.3 Uncertainties in Current Testing Paradigms 78 8.4 Limitations and Suggested Improvements for Tier 1 Testing 79 8.5 Adult Oral Chronic Toxicity—Apis Bees 83 8.6 Honey Bee Brood Tests in the Laboratory 83 8.7 Adult Toxicity Testing with Non-Apis Bees 84 8.8 Sublethal Effects and Test Developments 86 8.9 Conclusions 91 References 91 Chapter 9 Assessing Effects Through Semi-Field and Field Toxicity Testing 95 J. Pettis, I. Tornier, M. Clook, K. Wallner, B. Vaissiere, T. Stadler, W. Hou, G. Maynard, R. Becker, M. Coulson, P. Jourdan, M. Vaughan, R.C.F. Nocelli, C. Scott-Dupree, E. Johansen, C. Brittain, A. Dinter, and M. Kasina 9.1 Introduction 96 9.2 Definition of Semi-Field and Field Studies 97 9.3 Design of a Semi-Field Study 97 9.4 Outline of a Semi-Field Study for Apis and Non-Apis Bees 101 9.5 Design of a Field Study 108 9.6 Outline of a Field Study for Apis and Non-Apis Species 108 9.7 Role of Monitoring and Incident Reporting 116 9.8 Summary 118 References 118 Chapter 10 Overview of a Proposed Ecological Risk Assessment Process for Honey bees (Apis mellifera) and Non-Apis Bees 121 A. Alix, T. Steeger, C. Brittain, D. Fischer, R. Johnson, T. Moriarty, E. Johansen, F. Streissel, R. Fischer, M. Miles, C. Lee-Steere, M. Vaughan, B. Vaissiere, G. Maynard, M. Kasina, R.C.F. Nocelli, C. Scott-Dupree, M. Coulson, A. Dinter, and M. Fry 10.1 Introduction 122 10.2 Protection Goals, Assessment and Measurement Endpoints, Trigger Values for Transitioning to Higher Levels of Refinement, and Risk Assessment Terminology 125 10.3 Risk Assessment Flowcharts 127 10.4 Spray Applications 132 10.5 Soil and Seed Treatment Applications for Systemic Substances 134 10.6 Screening-Level Risk Assessments (Tier 1) 135 10.7 Factors Limiting Certainty in Screening Assessments 135 10.8 Refinement Options for Screening-Level Risk Assessment 136 10.9 Conclusions on the Risks and Recommendations 144 10.10 Recommending Risk Mitigation Measures 145 10.11 Additional Tools in Support of Risk Assessment and to Inform Risk Management 146 References 146 Chapter 11 Ecological Modeling for Pesticide Risk Assessment for Honey Bees and Other Pollinators 149 V. Grimm, M.A. Becher, P. Kennedy, P. Thorbek, and J. Osborne 11.1 Introduction 149 11.2 Example Model: Common Shrew 150 11.3 Rationale and Approaches of Mechanistic Effect Modeling 152 11.4 Modeling Practice for Risk Assessment 154 11.5 Existing Models of Pollinators 155 11.6 Discussion 159 References 160 Chapter 12 Data Analysis Issues 163 W. Warren-Hicks 12.1 Study Duration 163 12.2 Replicates and Dosing 163 12.3 Long-Term Tests 164 12.4 Statistical Models 164 Chapter 13 Risk Mitigation and Performance Criteria 165 E. Johansen, M. Fry, and T. Moriarty 13.1 The Role of Risk Management in Pollinator Protection 165 13.2 Regulatory Risk Mitigation Methods167 13.3 Non-Regulatory Risk Mitigation Methods 169 13.4 Suggested Techniques to Mitigate Risks to Other Species of Bees 170 13.5 Pesticide Application Technologies to Mitigate Exposure to Bees 171 References 172 Chapter 14 Recommendations for Future Research in Pesticide Risk Assessment for Pollinators 173 14.1 Exposure 173 14.2 Effects 175 References 177 Appendix 1 Elements for a Chronic Adult Oral Toxicity Study 179 Appendix 2 Elements of a Larval Study 181 Appendix 3 Elements of Artificial Flower Test 187 Appendix 4 Elements of theVisual Learning Test 189 Appendix 5 Foraging Behavior with Radio Frequency Identification 193 Appendix 6 Detailed Description of the Proposed Overall Risk Assessment Scheme 195 Glossary of Terms 209 Index 211 Color plate section is located between pages 120 and 121.
£105.26
John Wiley and Sons Ltd Crop Wild Relatives and Climate Change
Book SynopsisTwo major challenges to continued global food security are the ever increasing demand for food products, and the unprecedented abiotic stresses that crops face due to climate change. Wild relatives of domesticated crops serve as a reservoir of genetic material, with the potential to be used to develop new, improved varieties of crops.Table of ContentsTribute in the Memory of Manav Yadav vii About the Editors ix List of Contributors xv Foreword by Prof. Geoffrey Hawtin xix Foreword by Dr. R S Paroda xxi Preface xxiii Acknowledgments xxv Chapter 1: Impact of Climate Change on Agriculture Production, Food, and Nutritional Security 1Shyam S. Yadav, Danny Hunter, Bob Redden, Mahboob Nang, D. K. Yadava, and Abdul Basir Habibi Chapter 2: Challenge for Future Agriculture 24Jerry L. Hatfield and John H. Prueger Chapter 3: Global Warming and Evolution of Wild Cereals 44Eviatar Nevo and Robert Henry Chapter 4: Wild Relatives for the Crop Improvement Challenges of Climate Change: The Adaptation Range of Crops 61Robert Redden Chapter 5: The Importance of Crop Wild Relatives, Diversity, and Genetic Potential for Adaptation to Abiotic Stress-Prone Environments 80Rodomiro Ortiz Chapter 6: Conservation Planning for Crop Wild Relative Diversity 88Nigel Maxted, Alvina Avagyan, Lothar Frese, José Iriondo, Shelagh Kell, Joana Magos Brehm, Alon Singer, and Ehsan Dulloo Chapter 7: Research on Conservation and Use of Crop Wild Relatives 108Mohammad Ehsan Dulloo, Elena Fiorino, and Imke Thormann Chapter 8: Research on Crop Wild Relatives in Major Food Crops 130Enrico Porceddu and Ardeshir Damania Chapter 9: Utilization of Wild Relatives in the Breeding of Tomato and Other Major Vegetables 141Andreas W. Ebert and Roland Schafleitner Chapter 10: Conservation Roles of the Millennium Seed Bank and the Svalbard Global Seed Vault 173Ruth J. Eastwood, Sarah Cody, Ola T. Westengen, and Roland von Bothmer Chapter 11: Seed Biology 187Sarah E. Ashmore, Amelia Martyn, Karen Sommerville, Graeme Errington, and Catherine A. Offord Chapter 12: Biotechnology and Genomics: Exploiting the Potential of CWR 212Peter G. Walley and Jonathan D. Moore Chapter 13: Unavailability of Wild Relatives 224Eve Emshwiller, Germán Calberto-Sánchez, Gezahegn Girma, Shelley Jansky, Julie Sardos, Charles Staver, Frederick L. Stoddard, and Nicolas Roux Chapter 14: Synthetic Engineered Genes, GMOs, and Hybridization with Wild Relatives 250Nelli A. Hovhannisyan and Aleksandr H. Yesayan Chapter 15: Using Genomic Approaches to Unlock the Potential of CWR for Crop Adaptation to Climate Change 268Gregory J. Baute, Hannes Dempewolf, and Losren H. Rieseberg Chapter 16: The Economics of Crop Wild Relatives under Climate Change 281Nicholas Tyack and Hannes Dempewolf Chapter 17: Potential of Minor Fruit Crop Wild Relatives (CWR) as New Crops in Breeding for Market Diversification 292Vojt¡ech Holubec, Tamara Smekalova, František Paprštein, Lenka Što¡cková, and Vojte¡ch R¡ezníc¡ek Chapter 18: The Australian Vigna Species: A Case Study in the Collection and Conservation of Crop Wild Relatives 318R. J. Lawn Chapter 19: Beyond Biodiversity: Ecosystem Services of Crop Wild Relatives 336Abdullah A. Jaradat Chapter 20: CWR and the Prebreeding in the Context of the International Treaty on Plant Genetic Resources for Food and Agriculture 350Shakeel Bhatti, Mario Marino, Daniele Manzella, Jan Petter Borring, and Álvaro Toledo Index 357
£156.56
John Wiley & Sons Inc Biofilms in the Dairy Industry
Book SynopsisIn recent years, the formation and impacts of biofilms on dairy manufacturing have been studied extensively, from the effects of microbial enzymes produced during transportation of raw milk to the mechanisms of biofilm formation by thermophilic spore-forming bacteria.Table of ContentsAbout the Editors xi List of Contributors xiii Foreword xv Preface to the Technical Series xvii Preface xix Acknowledgements xxi 1 Introduction to Biofilms: Definition and Basic Concepts 1 1.1 Definition of biofilms 1 1.2 Importance of biofilms in the dairy industry 2 1.3 Biofilm formation 3 1.4 Biofilm structure 5 1.5 Composition of the EPS 6 1.6 Composition of the biofilm population 7 1.7 Enhanced resistance of cells within biofilms 9 1.8 Controlling biofilms 10 1.9 Emerging strategies for biofilm control 11 1.10 Conclusion 12 References 12 2 Significance of Bacterial Attachment: A Focus on the Food Industry 17 2.1 Introduction: The importance of bacterial attachment in biofilm development 17 2.2 Conditioning films and bacterial footprints: The importance of conditioning films and bacterial footprints in cell attachment 17 2.3 Bacterial outer surface and attachment 19 2.3.1 Role of surface charge in relation to the abiotic surface and bacterial cell 19 2.3.2 Hydrophobic interactions 20 2.3.3 Role of carbohydrates in attachment 21 2.3.4 Teichoic acids, eDNA and cell attachment: Are we missing something? 22 2.4 Role of the abiotic surface in attachment 23 2.4.1 Are all abiotic surfaces created even? 23 2.4.2 Surface modification and ion impregnation of stainless steel to reduce cell attachment 25 2.4.3 Surface roughness and microtopography 25 2.5 Staphylococcus and attachment, an example: Surface proteins implicated in cell attachment to abiotic surfaces 27 References 29 3 The Effect of Milk Composition on the Development of Biofilms 36 3.1 Introduction 36 3.2 Milk composition 37 3.3 Influence of organic molecules (protein and lipid) on the development of biofilms in the dairy industry 38 3.4 Protein and lipid molecules reduce attachment of bacteria to surfaces 38 3.5 Effect of ions on the development of biofilms of thermophilic bacilli 40 3.6 Conclusion 46 References 46 4 Overview of the Problems Resulting from Biofilm Contamination in the Dairy Industry 49 4.1 Introduction 49 4.2 Microbiological flora associated with dairy manufacturing 49 4.2.1 Psychrotrophs 49 4.2.2 Mesophiles 50 4.2.3 Thermodurics 50 4.2.4 Thermophiles 51 4.3 Effects of biofilms on food safety 51 4.3.1 Bacillus cereus 51 4.3.2 Listeria monocytogenes 52 4.3.3 Cronobacter sakazakii 53 4.4 Effects of biofilms on spoilage 53 4.5 Effects of biofilms on processing efficiency 55 4.5.1 Effects of fouling and biofilms on heat transfer and flow rates 56 4.5.2 Cleaning 57 4.5.3 Corrosion 58 4.6 Conclusion 59 References 60 5 Raw Milk Quality Influenced by Biofilms and the Effect of Biofilm Growth on Dairy Product Quality 65 5.1 Introduction 65 5.2 Composition of raw milk 66 5.3 Measurement of raw milk quality 66 5.4 Regulations and guidelines for the production of raw milk 67 5.4.1 In Europe 67 5.4.2 In the United States 68 5.4.3 In New Zealand 68 5.5 Microbial profile of raw milk and its effect on the dairy industry 69 5.5.1 Spoilage microorganisms in raw milk 70 5.5.2 Foodborne pathogens 76 5.5.3 Beneficial bacteria 80 5.6 Biofilms at dairy farms 82 5.6.1 General characteristics of biofilms 82 5.6.2 Cows 82 5.6.3 Milking equipment and raw milk storage tanks 83 5.6.4 Raw milk tanker 84 5.7 Conclusion 85 References 86 6 Thermoresistant Streptococci 99 6.1 Characteristics of Streptococcus thermophilus and S. macedonicus 99 6.2 Biofilms of thermoresistant streptococci in dairy manufacturing equipment 99 6.3 Attachment of thermoresistant streptococci to surfaces 101 6.4 The role of cell surface proteins in attachment of thermoresistant streptococci 103 6.5 Biofilm growth 104 6.6 Strategies to control thermoresistant streptococci 105 6.6.1 Influence of heat 105 6.6.2 Influence of cleaning and sanitation 107 6.7 Conclusion 109 References 109 7 Thermophilic Spore‐Forming Bacilli in the Dairy Industry 112 7.1 Introduction 112 7.2 Thermophilic spore‐forming bacilli of importance to the dairy industry 112 7.2.1 Geobacillus 113 7.2.2 Anoxybacillus flavithermus 114 7.2.3 Bacillus licheniformis 114 7.3 Spoilage by thermophilic bacilli 114 7.4 Bacterial endospores 115 7.4.1 Spore structure and resistance 115 7.4.2 Sporulation 117 7.4.3 Germination 117 7.5 Enumeration of thermophilic bacilli 118 7.5.1 Viable plate counts 119 7.5.2 Rapid methods 119 7.6 Characterisation and identification of thermophilic bacilli 120 7.6.1 Molecular‐based typing methods 121 7.7 Biofilm formation by thermophilic bacilli 122 7.7.1 Attachment of cells and spores to surfaces 122 7.7.2 Biofilm development 123 7.7.3 Spore development within biofilms 125 7.8 Thermophilic bacilli in dairy manufacturing 125 7.8.1 Thermophilic bacilli in raw milk 125 7.8.2 Milk powder manufacturing 125 7.8.3 Thermophilic bacilli in other dairy processes 126 7.9 Control of thermophilic bacilli 127 7.9.1 Cleaning‐in‐place 127 7.9.2 Other control methods 128 References 129 8 Biofilm Contamination of Ultrafiltration and Reverse Osmosis Plants 138 8.1 Introduction 138 8.2 Ultrafiltration and reverse osmosis membranes 139 8.3 Membrane configuration and materials 140 8.4 Crossflow and biofouling 140 8.5 Biofilm development 141 8.5.1 Membrane surface characteristics and biofilm formation 141 8.5.2 Other factors 143 8.6 Biofilm structure 144 8.6.1 Models and bioreactors for biofilm study 144 8.7 Investigation of persistent biofilms on UF membranes 145 8.7.1 Attachment of Klebsiella isolates to UF membranes 146 8.7.2 Removal of Klebsiella biofilms from membranes 148 8.8 Other isolates from WPCs 148 8.9 Conclusion 149 References 150 9 Pathogen Contamination in Dairy Manufacturing Environments 154 9.1 Introduction 154 9.2 Pathogenic bacteria 155 9.2.1 Cronobacter species (formerly Enterobacter sakazakii) 155 9.2.2 Escherichia coli 158 9.2.3 Salmonella species 160 9.2.4 Campylobacter jejuni 162 9.2.5 Bacillus cereus 164 9.2.6 Listeria monocytogenes 167 9.2.7 Staphylococcus 169 9.3 Yeasts and moulds 170 9.4 Preventing contamination of dairy products by pathogenic microorganisms 171 9.4.1 Pathogenic bacteria in raw milk 171 9.4.2 Prevention of contamination at the dairy manufacturing plant 171 References 177 10 Biofilm Issues in Dairy Waste Effluents 189 10.1 Introduction 189 10.2 Overview of dairy effluent treatment 190 10.3 Dairy farm waste treatment 192 10.4 Composition of biofilms 193 10.5 Application of biofilms in dairy wastewater treatment 195 10.6 Irrigation systems 196 10.7 Controlling biofilms in waste treatment systems 198 10.8 Conclusion 199 References 200 11 Biofilm Modelling 203 11.1 Introduction 203 11.2 What is a model? 203 11.3 Why construct a model? 204 11.4 Types of model available 205 11.4.1 Probabilistic models 205 11.4.2 Kinetic models 205 11.4.3 Analytical models 206 11.4.4 Numerical models 207 11.5 Modelling dairy biofilms 208 11.6 Example of biofilm modelling 209 11.6.1 Model laboratory system 210 11.6.2 Pipe model 210 11.6.3 Reactor model 219 11.7 Conclusion 226 References 227 12 Biofilm Control in Dairy Manufacturing Plants 229 12.1 Introduction 229 12.2 Factors that influence growth and survival of bacteria in biofilms 229 12.2.1 Temperature 229 12.2.2 Surface materials 232 12.2.3 Nutrients 232 12.2.4 Water 232 12.2.5 Time 233 12.2.6 Cleaning and sanitation 233 12.2.7 Interactions between bacteria in biofilms 234 12.3 Controlling biofilm development in dairy processing equipment 235 12.3.1 Controlling biofilms with standard cleaning practices 235 12.3.2 Changing equipment design 241 12.4 Controlling biofilm development on environmental surfaces 243 12.4.1 Standard cleaning and sanitation practices 243 12.4.2 Moisture 245 12.4.3 Interactions with other microorganisms 246 12.5 Conclusion 247 References 248 Index 253
£131.35
John Wiley and Sons Ltd Advances in Dairy Products
Book SynopsisAdvances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the knowledge from strategic and applied research can be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. The book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision-making. Consumer insight techniques can help support the identificatioTable of ContentsPart I Ingredients for Dairy Products Manufacturing 1 1.1 Milk 3 1.1.1 Milk Quality and Processing 4Germano Mucchetti and Angelo V. Zambrini 1.1.2 Milk Preparation for Further Processing into Dairy Products 21Angelo V. Zambrini and Germano Mucchetti 1.2 Starter Cultures 37 1.2.1 Probiotics and Prebiotics 38Carla Orsi and Angelo V. Zambrini 1.2.2 Starter and Ancillary Cultures 58Carla Orsi and Angelo V. Zambrini 1.3 Other Ingredients 75 1.3.1 Vitamins, Minerals, and Bioactive Compounds 76Emanuela Donati 1.3.2 Fruit and Vegetables 98Carlo Tagliabue 1.4 Additives and Processing Aids 117 1.4.1 Acidity Regulators, Preservatives, and Antioxidants 118Andelka Bacak 1.4.2 Flavors, Colors, Thickeners, and Emulsifiers 132Andelka Bacak 1.4.3 Enzymes 146Martino Verga Part II Processing of Dairy Products 163 2.1 Process innovation 165 2.1.1 Enzymes Applications for the Dairy Industry 166Antonio Trani, Pasqua Loizzo, Angela Cassone and Michele Faccia 2.1.2 Plant Cleaning and Sanitizing 176Pierangelo Galimberti 2.1.3 Membrane Technologies Applied to Cheese Milk 194Antonio Trani, Pasqua Loizzo, Angela Cassone and Michele Faccia 2.1.4 Process/Product Control: Analysis of Cheese by Proteomics Techniques 202Antonio Trani, Pasqua Loizzo, Angela Cassone and Michele Faccia 2.2 Product innovation 215 2.2.1 Functional Dairy Products Including Pro/Pre/Symbiotics 216Fabio Minervini, Maria De Angelis and Marco Gobbetti 2.2.2 Dairy Products and Their Role in Human Health 248Teresa Trotta, Francesca Posa, Giorgio Mori and Chiara Porro Part III Shelf Life of Dairy Products 263 3.1 Technological Options to Prolong Shelf Life 265 3.1.1 Freezing of Dairy Products 266Sebnem Tavman and Tuncay Yilmaz 3.1.2 Antimicrobial Compounds Applied to Dairy Food 274Luisa Angiolillo, Annalisa Lucera, Matteo A. Del Nobile and Amalia Conte 3.2 Modern packaging systems to prolong shelf life 295 3.2.1 Active Packaging Applied to Dairy Products 296Ozlem Kizilirmak Esmer and Busra Sahin 3.2.2 Nanotechnology Applied to the Dairy Sector 314Cristina Costa, Matteo A. Del Nobile and Amalia Conte 3.2.3 Biodegradable Packaging Applied to Dairy Products 328Lia Noemi Gerschenson, Rosa Jagus and Carolina Patricia Olle Resa Part IV Consumer Acceptance 341 4.1 Consumer Behavior with Regard to Quality Perception of Food Products and Decision Making 343 4.1.1 The Quality Concept 344Mariantonietta Fiore and Francesco Contò 4.1.2 Food Quality Perception 355Raffaele Silvestri and Piermichele La Sala 4.1.3 Consumer Behavior Models Applied to Food Sector 367Elka Vasileva 4.1.4 Evaluation, Choice, and Purchase 374Daniela Ivanova 4.2 Consumer insight in the process of new dairy products development 381 4.2.1 The New Product Development Process 382Plamen Dimitrov Mishev and Yulia Vladimirova Dzhabarova 4.2.2 Market Opportunities 394Raffaele Silvestri 4.2.3 Consumer Insight and Approaches in New Dairy Products Development 404Minna Mikkola and Fedele Colantuono Part V Environmental and Policy Issues 421 5.1.1 The Milk and Dairy Sector in the European Union: Environmental and Policy Issues 423Caterina De Lucia, Pasquale Pazienza and Vincenzo Vecchione 5.1.2 Policies and Strategies for Eco-Friendly Dairy Product 438Gerrit Willem Ziggers Index 449
£141.26
John Wiley & Sons Inc Genomics Proteomics and Metabolomics in
Book SynopsisFunctional foods and nutraceuticals have received considerable interest in the past decade largely due to increasing consumer awareness of the health benefits associated with food.Table of ContentsContributors xxiv Preface xxxi Part I Introduction 1 1 Novel Omics Technologies in Food Nutrition 3Xuewu Zhang, Lijun You, Wei Wang, and Kaijun Xiao 1.1 Introduction 3 1.2 Transcriptomics in Nutritional Research 4 1.3 Proteomics in Nutritional Research 5 1.4 Metabolomics in Nutritional Research 7 1.5 Systems Biology in Nutritional Research 9 1.6 Conclusions 9 2 Seafood Authentication using Foodomics: Proteomics, Metabolomics, and Genomics 14Karola Böhme, Jorge Barros-Velázquez, Pilar Calo-Mata, José M. Gallardo, and Ignacio Ortea 2.1 Introduction 14 2.2 Proteomic Approaches 15 2.3 Metabolomic Approaches 19 2.4 Genomic Approaches 20 2.5 Conclusions 25 3 A Foodomics Approach Reveals Hypocholesterolemic Activity of Red Microalgae 31Irit Dvir, Aliza H. Stark, and Shoshana (Malis) Arad 3.1 Introduction 31 3.2 Marine Functional Foods and Supplements 32 3.3 Microalgae 33 3.4 Summary 37 Part II Genomics 41 4 Gene]Diet Interaction and Weight Management 43Lu Qi 4.1 Introduction 43 4.2 Diet and Lifestyle Modifications in Weight Management 44 4.3 The Role of Genetic Factors in Determining Body Weight and Weight Loss 44 4.4 Gene-Diet Interactions on Body Weight and Risk of Obesity 46 4.5 Gene-Diet Interactions on Weight Loss in Randomized Clinical Trials 47 4.6 Gene]Diet Interactions on Weight Maintenance 48 4.7 Personalized Weight Management through Diet and Lifestyle Modifications 49 4.8 Summary and Concluding Remarks 50 5 NutrimiRomics: The Promise of a New Discipline in Nutrigenomics 53Amitava Das and Chandan K. Sen 5.1 Introduction 53 5.2 miRomics: A New Cornerstone 56 5.3 Nutrigenomics and miR 57 6 Genomics as a Tool to Characterize Anti]inflammatory Nutraceuticals 61Amitava Das, Scott Chaffee, and Sashwati Roy 6.1 Chronic Inflammation in Disease 61 6.2 Nutraceuticals in the Management of Chronic Inflammation 64 6.3 GeneChipTM as a Tool to Characterize the Anti]Inflammatory Properties of Nutraceuticals 65 7 Nutrigenomics, Inflammaging, and Osteoarthritis: A Review 71Ali Mobasheri, Richard Barrett-Jolley, Caroline A. Staunton, Chris Ford, and Yves Henrotin 7.1 Introduction 71 7.2 Osteoarthritis (OA) 72 7.3 Antioxidants and the Inflammatory Microenvironment 73 7.4 Inflammaging 75 7.5 Nutrigenomics 76 7.6 Muscle Inflammation in OA 77 7.7 Conclusions 80 8 Genetic Basis of Anti-Inflammatory Properties of Boswellia Extracts 85Golakoti Trimurtulu, Chandan K. Sen, Alluri V. Krishnaraju, Kiran Bhupathiraju, and Krishanu Sengupta 8.1 Introduction 85 8.2 Boswellia serrata 86 8.3 Mechanism of Action 87 8.4 Development of 5-LOXIN (BE-30) 87 8.5 Gene Chip Probe Array Analysis 88 8.6 Proteomics 89 8.7 Molecular Basis of Anti-Inflammatory Properties of 5-LOXIN 95 8.8 In vivo Studies 96 8.9 Safety of 5-LOXIN 96 8.10 Clinical Efficacy of 5-LOXIN in the Management of Osteoarthritis 97 8.11 An Advanced 5-LOXIN: Aflapin 99 8.12 Conclusion 100 9 Cancer Chemopreventive Phytochemicals Targeting NF-κB and Nrf2 Signaling Pathways 102Hye-Kyung Na and Young-Joon Surh 9.1 Introduction 102 9.2 Molecular-Based Cancer Chemoprevention 104 9.3 Nuclear Factor-Kappa B (NF-κB) 105 9.4 Nrf2 108 9.5 Interplay/Crosstalk between Nrf2 and NF]κB Signaling Pathways 114 9.6 Conclusion 115 10 The Beneficial Health Effects of Fucoxanthin 122Kazuo Miyashita and Masashi Hosokawa 10.1 Introduction 122 10.2 The Beneficial Health Effects of Carotenoids as Antioxidants 124 10.3 Anticancer Activity of Fucoxanthin 124 10.4 Anti-Obesity Effects of Fucoxanthin 126 10.5 Anti-Diabetic Effects of Fucoxanthin 127 10.6 Conclusion 130 11 Nutrition, Genomics, and Human Health: A Complex Mechanism for Wellness 135Okezie I. Aruoma 11.1 Introduction 135 11.2 Nutrition Sciences and Clinical Applications in Nutritional Genomics 136 12 Application of Genomics and Bioinformatics Analysis in Exploratory Study of Functional Foods 140Kohsuke Hayamizu and Aiko Manji 12.1 Introduction 140 12.2 Analysis Tools 141 12.3 Interpretation Tools 142 12.4 Application Example of Kale (Brassica oleracea L. Var Acephala DC) 143 12.5 Conclusion 148 13 Omics Analysis and Databases for Plant Science 150Masaaki Kobayashi, Hajime Ohyanagi, and Kentaro Yano 13.1 Introduction 150 13.2 NGS Technologies and Data Processing 151 13.3 De novo Plant Genome Assembly by NGS 151 13.4 Plant Genome Resequencing by NGS 153 13.5 Plant Transcriptome Analysis by NGS 154 13.6 Plant Genome and Annotation Databases 154 13.7 Plant Omics Databases 155 13.8 Conclusion 156 14 Synergistic Plant Genomics and Molecular Breeding Approaches for Ensuring Food Security 160Shouvik Das and Swarup K. Parida 14.1 Introduction 160 14.2 Plant Genomics, Transcriptomics, Proteomics, and Metabolomics Resources 161 14.3 Molecular Markers in Plant Genome Analysis 163 14.4 Identification of Functionally Relevant Molecular Tags Governing Agronomic Traits 167 14.5 Genomics]Assisted Crop Improvement 170 15 Combinatorial Approaches Utilizing Nutraceuticals in Cancer Chemoprevention and Therapy: A Complementary Shift with Promising Acuity 185Madhulika Singh and Yogeshwer Shukla 15.1 Introduction 185 15.2 Nutraceuticals 187 15.3 Nutraceuticals and Key Events in Cancer Development 189 15.4 Nutraceuticals in Combinatorial Therapy of Human Cancer: A Pledge of the Future 191 15.5 Curcumin: Potential for Combination Therapy 195 15.6 Resveratrol: Potential for Combination Therapy 199 15.7 Lycopene (a Carotenoid): Potential for Combinations Therapy 202 15.8 Soy Nutraceuticals: Potential for Combination Therapy 203 15.9 Tea Polyphenols Potential for Combinatorial Therapy 204 15.10 D-Limonene: Potential for Combination Therapy 207 15.12 Conclusion 208 16 Nutrigenomic Approaches to Understanding the Transcriptional and Metabolic Responses of Phytochemicals to Diet-Induced Obesity and its Complications 218Myung-Sook Choi and Eun-Young Kwon 16.1 Introduction 218 16.2 Nutrigenomics 219 16.3 Obesity and Cardiometabolic Syndrome 222 16.4 Anti-Obesity Action of Luteolin 225 16.5 Conclusion 226 17 Going Beyond the Current Native Nutritional Food Through the Integration of the Omic Data in the Post]Genomic Era: A Study in (Resistant) Starch Systems Biology 230Treenut Saithong and Saowalak Kalapanulak 17.1 Introduction 230 17.2 Starch and its Yield Improvement in Plants 231 17.3 An Extension of the (Resistant) Starch Yield Improvement Research on the Systems Biology Regime: Integration of the Omic Data from the Post-Genomic Technology 233 Part III Proteomics 243 18 Proteomics and Nutrition Research: An Overview 245Arun K. Tewari, Sudhasri Mohanty, and Sashwati Roy 18.1 Introduction 245 18.2 Proteomics 245 18.3 Nutrition and Proteins 246 18.4 Nutritional Biomarkers 248 18.5 Nutritional Bioactives 248 18.6 Diet-Based Proteomics Application to Animal Products (Livestock Applications) 249 18.7 Proteomics and Food Safety 249 18.8 Conclusion 249 18.9 Significance 250 19 Proteomics Analysis for the Functionality of Toona sinensis 253Sue-Joan Chang and Chun-Yung Huang 19.1 Introduction 253 19.2 Toona sinensis 253 19.3 TSLs Regulate Functions of Testes/Spermatozoa 254 19.4 TSLs Regulate Liver Metabolism 257 19.5 TSL as a Novel Antioxidant 261 19.6 Possible Active Compounds in TSL Extracts 261 19.7 Conclusion 261 20 Proteomic Approaches to Identify Novel Therapeutics and Nutraceuticals from Filamentous Fungi: Prospects and Challenges 265Samudra Prosad Banik, Suman Khowala, Chiranjib Pal, and Soumya Mukherjee 20.1 Introduction 265 20.2 Mushroom Derived Immunomodulators and their Target Cells in the Immune System 266 20.3 Mushroom Derived Metabolites in Treating Cancer 271 20.4 Mushroom Derived Metabolites in Infectious Diseases 271 20.5 Fungal Enzymes as Therapeutics and Dietary Supplements 274 20.6 Identification and Characterization of Mushroom Derived Bioactive Therapeutics 275 20.7 Challenges in Intracellular Proteome Preparation 279 20.8 Challenges in Extracellular Proteome Preparation 279 20.9 New Generation MS Technologies to Track the Dynamic Proteome 280 20.10 Glycoproteomics: A New Arsenal in the Proteomic Toolbox 280 20.11 Glycoproteomics of Filamentous Fungi 281 20.12 High]Throughput Approaches to Decipher Fungal Glycan Structures 282 20.13 Challenges in MS Studies of Glycans/Glycopeptides 284 20.14 Optimized MS Instrumentation for Glycan Analysis 284 20.15 Tandem Mass Spectrometry 285 20.16 Bioinformatics for Glycoproteomics: Hitting Databases with MS Peaks 285 20.17 Predicting Glycan Structures with Computational Tools 286 20.18 Concluding Remarks: The Road Ahead 287 21 Proteomics and Metaproteomics for Studying Probiotic Activity 296Rosa Anna Siciliano and Maria Fiorella Mazzeo 21.1 Introduction 296 21.2 Molecular Mechanisms of Probiotic Action as Studied by Proteomics 297 21.3 Probiotics and Prebiotics 299 21.4 Investigation on Human Microbiota Dynamics by Proteomics 300 21.5 Concluding Remarks and Future Directions 301 22 Proteomics Approach to Assess the Potency of Dietary Grape Seed Proanthocyanidins and Dimeric Procyanidin B2 304Hai-qing Gao, Bao-ying Li, Mei Cheng, Xiao-li Li, Fei Yu, and Zhen Zhang 22.1 Chemoprotective Properties of GSPs 305 22.2 Proteomic Platform 309 22.3 Proteomics Analysis of the Actions of GSPs 311 22.4 Functional Confirmation of Proteins 317 22.5 Future Perspectives 317 23 Genomic and Proteomic Approaches to Lung Transplantation: Identifying Relevant Biomarkers to Improve Surgical Outcome 321John Noel, Ronald Carnemola, and Shampa Chatterjee 23.1 Introduction 321 23.2 Lung Transplantation 322 23.3 Challenges of Lung Transplantation 323 23.4 Inflammatory Biomarkers with Lung Rejection: Markers of Inflammation Signaling such as CAMs, Chemokines, and Cytokines and their Status with Transplants 324 23.5 Microarray Technology to Identify Transplant Rejection Biomarkers 324 23.6 Challenges and Future Directions 325 24 Proteomics in Understanding the Molecular Basis of Phytochemicals for Health 328Jung Yeon Kwon, Sanguine Byun, and Ki Won Lee 24.1 Introduction 328 24.2 Proteomics in Phytochemical Research in Cancer Prevention 329 24.3 Perspectives 331 24.4 Proteomics in Phytochemical Research for Metabolic Diseases 333 24.5 Proteomics for Neuroprotective Phytochemicals 333 24.6 Proteomics for Phytochemicals with Other Functions for Health Benefits 334 24.7 Conclusions 334 25 Genomics/Proteomics of NEXT-II, a Novel Water]Soluble, Undenatured Type II Collagen in Joint Health Care 338Orie Yoshinari, Hiroyoshi Moriyama, Manashi Bagchi, and Debasis Bagchi 25.1 Introduction 338 25.2 Mechanism of RA 339 25.3 About NEXT-II 340 25.4 Hypothesized Mechanism of NEXT-II 342 25.5 Future Perspectives 343 25.6 Conclusion 343 Part IV Metabolomics 347 26 Harnessing Metabolic Diversity for Nutraceutical Plant Breeding 349Ashish Saxena and Vicki L. Schlegel 26.1 What is Metabolomics? 349 26.2 Nutraceuticals 350 26.3 Importance of Secondary Metabolites 350 26.4 Complementing Plant Breeding with "Omics" 351 26.5 Nutraceutical Breeding 352 26.6 Crop Quality 353 26.7 Metabolomics and Plant Stresses 353 26.8 Food Safety 354 26.9 Future 354 27 Metabolomics and Fetal-Neonatal Nutrition: An Overview 357Angelica Dessì, Flaminia Cesare Marincola, and Vassilios Fanos 27.1 Introduction 357 27.2 IUGR and LGA: Fetal Programming 358 27.3 Metabolomics in Nutritional Research 358 27.4 Nutrimetabolomics in Animal Models 360 27.5 Nutrimetabolomics in Human Models 361 27.6 Conclusions 362 28 Metabolomics, Bioactives, and Cancer 365Shannon R. Sweeney, John DiGiovanni, and Stefano Tiziani 28.1 Introduction 365 28.2 Nuclear Magnetic Resonance Spectroscopy 366 28.3 Mass Spectrometry 367 28.4 Application of Scientific Computing and Data Analysis 368 28.5 Metabolomics, Bioactive Food Components, and Cancer 369 28.6 Future Perspectives 373 29 NMR]Based Metabolomics of Foods 379Takuya Miyakawa, Tingfu Liang, and Masaru Tanokura 29.1 Introduction 379 29.2 Principal Aspects of NMR in Food Analyses 380 29.3 NMR Techniques Applied to Food Metabolomics 380 29.4 Monitoring of Metabolic Changes in Food Processing Using Quantitative NMR 381 29.5 NMR Profiling Based on Multivariate Analyses 382 29.6 Conclusion 386 30 Cancer Chemopreventive Effect of Curcumin through Suppressing Metabolic Crosstalk between Components in the Tumor Microenvironment 388Dong Hoon Suh and Yong-Sang Song 30.1 Introduction 388 30.2 Cancer Metabolism 389 30.3 Metabolic Onco-Targets of Curcumin in the Tumor Microenvironment 391 30.4 Clinical Trials of Curcumin as Metabolic Modulators in Cancer 393 30.5 Conclusions and Future Perspectives 393 31 Metabolomics of Green Tea 397Yoshinori Fujimura and Hirofumi Tachibana 31.1 Introduction 397 31.2 Metabolic Profiling 398 31.3 Tea Chemical Composition 401 31.4 Metabolic Responses to Tea Consumption 402 31.5 Biotransformation of Dietary Tea Components 403 31.6 Conclusion 404 Part V Epigenetics 407 32 The Potential Epigenetic Modulation of Diabetes Influenced by Nutritional Exposures In Utero 409Jie Yan and Huixia Yang 32.1 Introduction 409 32.2 Insulin Resistance 409 32.3 Skeletal Muscle 410 32.4 Type 2 Diabetes 410 32.5 Influence of High]Fat Diet 410 32.6 Obesity 410 32.7 Intrauterine Growth Restriction (IUGR) 411 32.8 Environmental Factors and Epigenetic Modifications 411 32.9 Mitochondria and Energy Homeostasis 413 32.10 Diabetes Progression 413 32.11 Conclusion 414 33 The Time has Come (and the Tools are Available) for Nutriepigenomics Studies 418Pearlly S. Yan 33.1 Introduction: Great Strides in Deciphering Methylomes 418 33.2 Recent Findings in Methylome Research and their Implications for Future Nutriepigenomic Research 419 33.3 Strategies for Identifying and Optimizing a Small Number of Promising Methylation Markers 419 33.4 Validation of Methylation Markers Performance in Large Cohorts using Highly Targeted Assays 421 33.5 Summaries 422 34 Natural Phytochemicals as Epigenetic Modulators 424Gauri Deb and Sanjay Gupta 34.1 Introduction 424 34.2 Epigenetic Mechanisms in Mammals 425 34.3 Natural Phytochemicals and Epigenetic Mechanisms 427 34.4 Conclusion and Future Perspectives 433 Part VI Peptidomics 441 35 Detection and Identification of Food-Derived Peptides in Human Blood: Food-Derived Short Chain Peptidomes in Human Blood 443Kenji Sato and Daisuke Urado 35.1 Introduction 443 35.2 Detection of Apparent Bioactive Peptides in Human Blood 444 35.3 Identification of Food]Derived Peptides in Human Blood 444 35.4 Future Prospects 448 Part VII Nutrigenomics and Human Health 453 36 Use of Omics Approaches for Developing Immune-Modulatory and Anti-Inflammatory Phytomedicines 455Shu-Yi Yin, Pradeep M. S., and Ning-Sun Yang 36.1 Introduction 455 36.2 Transcriptomics Study in Medicinal Plant Research 458 36.3 Proteomics Studies on Research into Medicinal Plants 462 36.4 Metabolomics Study on the Research of Medicinal Plants 463 36.5 Lipidomics Study on the Research of Medicinal Plants 466 36.6 Comparative and Bioinformatics Tools for Omics Studies 466 36.7 Challenges and Perspectives 469 37 The Application of Algae for Cosmeceuticals in the Omics Age 476Nyuk Ling Ma, Su Shiung Lam, and Rahman Zaidah 37.1 Introduction 476 37.2 Metabolomics 477 37.3 Genomics 477 37.4 Proteomics 481 37.5 Conclusion 483 38 Gut Microbiome and Functional Foods: Health Benefits and Safety Challenges 489Abhai Kumar, Smita Singh, and Anil Kumar Chauhan 38.1 Introduction 489 38.2 Microbiome Symbiosis 490 38.3 Functional Food Intervention of Gut Microbiota 492 38.4 Types of Functional Foods and Their Effects 493 38.5 Regulations and Safety of Functional Food 497 38.6 Safety Challenges of Functional Food 499 38.7 Functional Foods and Nutrigenomics 499 38.8 Conclusions 500 39 An Overview on Germinated Brown Rice and its Nutrigenomic Implications 504Mustapha Umar Imam and Maznah Ismail 39.1 Diet and Health: The Role of Staple Foods and Nutrigenomic Implications 504 39.2 Health Implications of White Rice and Brown Rice Consumption 506 39.3 Germinated Brown Rice: Bioactives, Functional Effects, and Mechanistic Insights 506 39.4 Conclusions 513 39.5 Future Considerations 513 40 Novel Chromium (III) Supplements and Nutrigenomics Exploration: A Review 518Sreejayan Nair, Anand Swaroop, and Debasis Bagchi 40.1 Introduction 518 40.2 Trivalent Chromium, Insulin Regulation, and Signaling 519 40.3 Regulatory Pathways 519 40.4 MicroRNAs 522 40.5 Summary and Conclusions 522 Part VIII Transcriptomics 525 41 Transcriptomics of Plants Interacting with Pathogens and Beneficial Microbes 527Hooman Mirzaee, Louise Shuey, and Peer M. Schenk 41.1 Introduction 527 41.2 Plant Defense Responses against Pathogens 528 41.3 Transcriptomics during Plant]Pathogen Interactions 529 41.4 Plant Responses during Interactions with Beneficial Microbes 530 41.5 Transcriptomics during Beneficial Plant]Microbe Interactions 531 41.6 Knowledge on Modulation of Host Immunity by Pathogens and Beneficial Microbes May Lead to New Resistance Strategies 532 42 Transcriptomic and Metabolomic Profiling of Chicken Adipose Tissue: An Overview 537Brynn H. Voy, Stephen Dearth, and Shawn R. Campagna 42.1 Introduction 537 42.2 Chicken as a Model Organism 537 42.3 Chicken Genome and Genetic Diversity 538 42.4 Chicken as a Model for Studies of Adipose Biology and Obesity 538 42.5 Natural and Selected Models of Differential Fatness 538 42.6 Transcriptomics and Metabolomics as Tools for the Studies of Adipose Biology in Chicken 539 42.7 Insight into Control of Adipose Tissue Growth and Metabolism in Chickens from Transcriptomics and Metabolomics 541 42.8 Conclusions and Future Directions 543 43 Nutritional Transcriptomics: An Overview 545M. R. Noori]Daloii and A. Nejatizadeh 43.1 Introduction 545 43.2 Molecular Nutrition 546 43.3 From Nutrients to Genes Expression Profiling 547 43.4 Biological Actions of Nutrients 548 43.5 Nutritional Transcriptomics 548 43.6 Transcriptomic Technologies 549 43.7 Transcriptomics and Development of New Nutritional Biomarkers 552 43.8 The Micronutrient Genomics Project 553 43.9 Transcriptomics in Nutrition Research 553 43.10 Perspectives 554 44 Dissecting Transcriptomes of Cyanobacteria for Novel Metabolite Production 557Sucheta Tripathy, Deeksha Singh, Mathumalar C., and Abhishek Das 44.1 Introduction 557 44.2 Phylogenetic Relationships in Cyanobacteria 558 44.3 Genomic Studies of Cyanobacteria 560 44.4 Plasmids in Cyanobacteria 562 44.5 Dissecting Transcriptomes of Cyanobacteria 563 44.6 Conclusion 571 45 Inflammation, Nutrition, and Transcriptomics 573Gareth Marlow and Lynnette R. Ferguson 45.1 Introduction 573 45.2 Inflammation 573 45.3 Nutrition 575 45.4 Nutrigenomics 575 45.5 Dietary Factors and Inflammation 576 45.6 Transcriptomics 577 45.7 Conclusions 578 46 Transcriptomics and Nutrition in Mammalians 581Carmen Arnal, Jose M. Lou-Bonafonte, María V. Martínez]Gracia, María J. Rodríguez-Yoldi, and Jesús Osada 46.1 Introduction 581 46.2 Adipocyte Transcriptome 584 46.3 Intestinal Transcriptome 587 46.4 Hepatic Transcriptome 590 46.5 Muscular Transcriptome 599 46.6 Conclusion 601 Part IX Nutriethics 609 47 Nutritional Sciences at the Intersection of Omics Disciplines and Ethics: A Focus on Nutritional Doping 611Nicola Luigi Bragazzi 47.1 Introduction 611 47.2 Nutrigenomics and Nutriproteomics 612 47.3 Sports Nutriproteogenomics 614 47.4 Nutritional and Sports Ethics 615 47.5 Conclusions 617 Part X Nanotechnology 623 48 Current Relevant Nanotechnologies for the Food Industry 625Kelvii Wei Guo 48.1 Introduction 625 48.2 Nanotechnology in Food Industry 626 48.3 Natural Biopolymers 630 48.4 Nanotechnology for Food Packaging 630 48.5 Outstanding State-of-the-Art Issues 633 48.6 Conclusion 633 References 634 Index 637
£170.06
John Wiley and Sons Ltd Wine Production and Quality
Book SynopsisGourmand Award for the No. 1 Best Wine Book in the World for Professionals Since the publication of Wine Production: Vine to Bottle (2005) and Wine Quality: Tasting and Selection (2009), there has been a great deal of change in the wine industry, and the perceptions of critics and expectations of consumers have shifted.Trade ReviewThe 22nd International Gourmand Awards were held at Yantai, in China’s Shandong province on 27th and 28th May. Wine, drinks, food and cook books from some 211 counties were entered in the competition. The award for No. 1 Best Wine Book in the World for Professionals was given to Circle and AWE members Keith Grainger and Hazel Tattersall for 'Wine Production and Quality'. The book is a comprehensive guide which explores the techniques of wine production in the vineyard and winery, and considers their impact upon the taste, style and quality of wine in the bottle. At the awards ceremony Edouard Cointreau, president of the awards jury, described the book as, "the one that I will buy for friends and colleagues." Keith Grainger comments, "It’s great that the book has been universally so well received, and this award really is a fantastic reward for all the work that went into it." Hazel Tattersall says, "Although written primarily for professionals, I am pleased that wine loving consumers are regularly telling me that the book is incredibly readable. I am so happy that this has been recognised by the Gourmand jury." International Gourmand Awards- May 17"Wine Production and Quality brings together previous books that Keith and Hazel had each written separately. Now expanded and revised, it is a modern addition given that the world of wine continues to change rapidly.It also fills a gap in the literature. While there are many books on wine, the connections between winemaking and its resultant quality, price and profit are not always explicit. In so doing, this book is essential reading for anyone undertaking the WSET Diploma wine trade qualification, which is the gold standard for industry professionals worldwide. However, it’s appeal is far broader than an industry textbook. It’s a fascinating read for anyone curious about the wine in their glass. It covers the art, science and business of wine...The writing is clear and concise. Technical jargon is minimal, and there are lots of anecdotes and examples. Hence you can read it as the journey from vineyard to glass, or dip into it for reference and reminder....These days, wine tourism is big business. If you’ve ever visited a winery, then this book explains what winegrowers do, and why each one does it their way. Moreover, it highlights all the factors and decisions which make every winery unique. You’ll get a lot more from a winery visit if you read this book first.....The book divides into easily manageable sections. Part 1 is about wine production. It begins with nature; vines, climate and the soil. Then it covers the impact of terroir and the work undertaken during the vineyard year. You’ll meet different grape varieties, vineyard techniques, pests and diseases and how all these interrelate. From the harvest, it moves on to how the winery processes the grapes into wine. It explains Red, white, rosé and sparkling wine making, then maturation and bottling. It also has some of the main variations used in these processes that create different styles. There’s a real insight into what happens when things go wrong and need intervention.Part 2 discusses how both tasting and analysis evaluates wine quality. Even in these days of hi-tech, tasting is essential. Hence the book uses the WSET Diploma tasting technique to explain how to do it and what it reveals. I believe I can teach you the basics of this tasting technique in an hour, but you’ll spend the rest of your life practising!You’ll see how technically excellent wine can still be dull. It describes how wine faults occur and their remedies. You’ll see how some “flaws” if present in small amounts can add interest and identity. While the best wine communicates a sense of place, that is not always its role. At every stage, producers need to take decisions. Their operating context and the winemakers’ values will constrain what is practicable. The book makes weather, chemistry, tradition, regulation, finance and customer influences easily understandable. Obviously, different sections of the book may have particular appeal depending on personal preference. For example, I am at my happiest in the vineyard because without ripe, healthy grapes the winery faces an uphill struggle. You can’t make a silk purse out of a sow’s ear, though it is amazing what wineries can achieve with manipulation, though at extra cost. As a frequent winery visitor, I sometimes feel that if I’ve seen enough wine presses and bottling lines for one lifetime. This book reminds me that such machinery is not only hugely expensive, but they are also the wineries visible and proud badges of quality. I promise to be more forgiving in future! So in conclusion, this book is scholarly without being dull, it’s fascinating without getting over-technical. It shows that wine quality is really about making a product that has “fitness for function” in its target market. And it never forgets that winegrowing is a business and needs to make a profit to be successful. Making wine is, in essence, a simple activity. However, making quality wines that people will pay for, want to drink and then buy again is anything but....As such this book comes highly recommended, a masterclass in communicating the diversity of wine" (Wine Alchemy- Jan 17)"Apart from being an author, Grainger is one of the founding members of the Association of Wine Educators, a wine consultant, presenter and tutor. Hazel Tattersall has a background in food and beverage education and takes both trade and consumer wine classes. The book has been divided into two parts: wine production and wine quality. The first seven chapters are on all things viticultural, including soil, climate, the vine, the vineyard, pests and diseases, vineyard management and harvest. The next eight chapters move from winery design through to winemaking (red and white), maturation, bottling and then a couple of chapters on other types of wine, eg rosé, sweet, fortified and sparkling.Part 2 starts with wine tasting and proceeds very much along the WSET model of the four-part approach (appearance, nose, palate, conclusions). Each of these steps is discussed in great detail. The language and structure espoused for each also echoes the WSET Systematic Approach to Tasting. After a chapter on tasting conclusions, the authors move on to wine faults and quality assurance (organisations and legislation). They then tackle the less tangible topic of terroir, followed by constraints on and factors affecting quality. The final chapter looks at the wine market, with a UK focus. A lot of information has been assembled in a generally logical and orderly fashion. It's a textbook, first and foremost, designed for students studying wine as they prepare for exams rather than for wine lovers. And for its purpose, it's very good. The language is clear, it is dry but concise, and there are very good quality colour photographs to illustrate some of the chapters. What it lacks (significantly, for me as a visual learner) is graphic illustrations of things such as winemaking processes, pruning and training, grafting, etc. For some students this can be the difference between 'getting it' or not, and thereby pass or fail. Tables, charts, graphs and technical diagrams bring flat text to life and give the learner pegs to hang knowledge on.........MW students could use this as a basic viti/vini refresher, but would need to use other materials for their more in-depth studies" (Jancis Robinson Jan 17)Table of ContentsPreface, xv Preface, xv Acknowledgements, xvii Part 1 Introduction to Part 1 – Wine Production, 1 Chapter 1 Viticulture – the basics, 5 1.1 The grape vine, 5 1.2 Grape varieties, 6 1.3 The structure of the grape berry, 7 1.3.1 Stalks, 7 1.3.2 Skins, 8 1.3.3 Yeasts, 9 1.3.4 Pulp, 9 1.3.5 Pips, 10 1.4 Crossings, hybrids, clonal and massal selection, 10 1.4.1 Crossings, 10 1.4.2 Hybrids, 11 1.4.3 Clones and massal selection, 11 1.5 Grafting, 11 1.6 Phylloxera vastatrix, 12 1.7 Rootstocks, 13 1.8 The life of the vine, 15 Chapter 2 Climate, 16 2.1 World climate classifications, 16 2.2 Climatic requirements of the grape vine, 17 2.2.1 Sunshine, 17 2.2.2 Warmth, 17 2.2.3 Cold winter, 17 2.2.4 Rainfall, 18 2.3 Climatic enemies of the grape vine, 18 2.3.1 Frost, 18 2.3.2 Hail, 19 2.3.3 Strong winds, 20 2.3.4 Excessive heat, 21 2.3.5 Drought, 21 2.4 Mesoclimate and microclimate, 22 2.4.1 Water, 22 2.4.2 Altitude, 22 2.4.3 Aspect, 22 2.4.4 Woods and trees, 23 2.5 The concept of degree days, 23 2.6 Impact of climate, 24 2.7 Weather, 25 2.8 Climate Change, 25 Chapter 3 Soil, 28 3.1 Soil requirements of the grape vine, 28 3.1. Good drainage, 31 3.1.2 Fertility, 31 3.1.3 Nutrients and minerals, 31 3.2 Influence of soils upon wine style and quality, 31 3.3 Soil types suitable for viticulture, 32 3.3.1 Limestone, 32 3.3.2 Chalk, 32 3.3.3 Clay, 32 3.3.4 Marl, 32 3.3.5 Granite, 33 3.3.6 Gravel, 33 3.3.7 Greywacke, 33 3.3.8 Sand, 33 3.3.9 Schist, 33 3.3.10 Slate, 33 3.3.11 Basalt and other volcanic soils, 34 3.4 Soil compatibility, 34 3.5 Terroir, 35 Chapter 4 The vineyard, 36 4.1 Vineyard location and site selection, 36 4.2 Density of planting of vines, 37 4.3 Training systems, 38 4.3.1 Main types of vine training, 38 4.3.2 Other training systems, 42 4.4 Pruning methods and canopy management, 42 4.4.1 Pruning methods, 45 4.4.2 Canopy management, 45 4.5 Irrigation, 45 4.6 The vineyard cycle and work in the vineyard, 47 4.6.1 Winter, 47 4.6.2 Spring, 48 4.6.3 Summer, 48 4.6.4 Autumn, 49 4.7 Grape]berry development, 50 Chapter 5 Pests and diseases, 51 5.1Important vineyard pests, 51 5.1.1Insects, mites and worms, 52 5.1.2Animals and birds, 53 5.2 Diseases, 54 5.2.1 Fungal diseases, 54 5.2.2 Bacterial diseases, 56 5.2.3 Virus diseases, 57 5.3 Prevention and treatments, 58 Chapter 6 Environmentally sensitive vineyard practices, 59 6.1 Conventional viticulture, 59 6.2 IPM, 60 6.3 Organic viticulture, 61 6.4 Biodynamic viticulture, 63 6.4.1 Rudolf Steiner, 65 6.4.2 Biodynamic preparations, 65 6.4.3 Certification, 67 6.5 Natural wine, 68 Chapter 7 The harvest, 69 7.1 Grape ripeness and the timing of picking, 69 7.2 Harvesting methods, 70 7.2.1 Hand picking, 70 7.2.2 Machine picking, 72 7.3 Style and quality, 74 Chapter 8 Vinification and winery design, 75 8.1 Basic principles of vinification, 75 8.2 Winery location and design, 76 8.3 Winery equipment, 78 8.3.1 Fermentation vats, 78 Chapter 9 Red winemaking, 82 9.1 Sorting, destemming and crushing, 82 9.2 Must analysis, 83 9.3 Must preparation, 84 9.3.1 Sulfur dioxide (SO2), 84 9.3.2 Must enrichment (chaptalisation), 84 9.3.3 Acidification, 85 9.3.4 De]acidification, 85 9.3.5 Yeast, 85 9.3.6 Yeast nutrients, 85 9.3.7 Tannin, 86 9.4 Fermentation, temperature control and extraction, 86 9.4.1 Fermentation, 86 9.4.2 Temperature control, 86 9.4.3 Extraction, 87 9.4.4 Fermentation monitoring, 88 9.5 Maceration, 89 9.6 Racking, 89 9.7 Pressing, 89 9.8 Malolactic fermentation, 90 9.9 Blending, 90 9.10 Maturation, 90 Chapter 10 Dry white winemaking, 92 10.1 Crushing and pressing, 92 10.1.1 Crushing, 92 10.1.2 Pressing, 93 10.2 Must preparation, 93 10.3 Fermentation, 93 10.4 MLF, 94 10.5 Lees ageing, 94 10.6 Maturation, 95 Chapter 11 Red and white winemaking – detailed processes, 96 11.1 Must concentration, 96 11.1.1 Must concentrators and reverse osmosis, 96 11.1.2 Cryoextraction, 98 11.2 Methods of extraction, 98 11.2.1 Cold soaking (pre]fermentation maceration), 98 11.2.2 Pump overs – remontage, 98 11.2.3 Rack and return (délestage), 99 11.2.4 Punching down – pigeage, 100 11.2.5 Rotary vinifiers, 100 11.2.6 Thermo]vinification – heat extraction, 100 11.2.7 Flash détente, 100 11.2.8 Whole grape fermentation, carbonic and semi]carbonic maceration, 101 11.2.9 Fixing colour, 101 11.2.10 Post]fermentation maceration, 101 11.3 Macro], micro] and hyper]oxygenation, 101 11.3.1 Hyper]oxygenation, 102 11.3.2 Macro]oxygenation, 102 11.3.3 Micro]oxygenation, 103 11.4 Removal of excess alcohol, 103 11.5 The choice of natural or cultured yeasts, 103 11.6 De]stemming, 104 11.7 Fermenting high]density musts to dryness, 105 11.8 Wine presses and pressing, 105 11.8.1 Continuous press, 105 11.8.2 Batch press, 106 11.8.3 Horizontal plate press, 106 11.8.4 Horizontal pneumatic press, 106 11.8.5 Vertical basket press, 107 11.9 Technology and the return to tradition, 109 Chapter 12 Barrel maturation and oak treatments, 110 12.1 History of barrel usage, 110 12.2 Oak and oaking, 111 12.3 The influence of the barrel, 111 12.3.1 Size of the barrel, 112 12.3.2 Type and origin of oak (or other wood), 112 12.3.3 Manufacturing techniques including toasting, 113 12.3.4 Stave thickness, 113 12.3.5 Amount of time spent in barrel, 113 12.3.6 Where barrels are stored, 114 12.4 Oak treatments, 115 Chapter 13 Preparing wine for bottling, 116 13.1 Fining, 116 13.2 Filtration, 117 13.2.1 Traditional methods in common use, 117 13.2.2 Sheet filtration (sometimes called plate filtration), 119 13.2.3 Membrane filtration and other methods of achieving biological stability, 120 13.3 Stabilisation, 121 13.4 Adjustment of sulfur dioxide levels, 123 13.5 Choice of bottle closures, 123 Chapter 14 Making other types of still wine, 126 14.1 Medium]sweet and sweet wines, 126 14.1.1 Medium]sweet wines, 127 14.1.2 Sweet wines, 127 14.2 Rosé wines, 130 14.2.1 Blending, 130 14.2.2 Skin contact, 130 14.2.3 Saignée, 131 14.3 Fortified (liqueur) wines, 131 14.3.1 Sherry production, 131 14.3.2 Port production, 133 14.3.3 Other well]known fortified wines, 134 Chapter 15 Sparkling wines, 136 15.1 Fermentation in a sealed tank, 136 15.2 Second fermentation in bottle, 137 15.3 Traditional method, 138 15.3.1 Pressing, 138 15.3.2 Débourbage, 138 15.3.3 First fermentation, 138 15.3.4 Assemblage, 139 15.3.5 Addition of liqueur de tirage, 139 15.3.6 Second fermentation, 139 15.3.7 Maturation, 139 15.3.8 Rémuage, 140 15.3.9 Stacking sur pointes, 141 15.3.10 Dégorgement, 141 15.3.11 Dosage (liqueur d’expedition), 142 15.3.12 Corking and finishing, 142 15.4 Styles, 142 Part 2 Introduction to part 2 – wine quality, 143 Chapter 16 wine Tasting, 147 16.1 Wine tasting and laboratory analysis, 148 16.2 What makes a good wine taster?, 149 16.3 Where and when to taste – suitable conditions, 150 16.4 Appropriate equipment, 151 16.4.1 Tasting glasses, 151 16.4.2 Water, 155 16.4.3 Spittoons, 155 16.4.4 Tasting sheets, 156 16.4.5 Use of tasting software, 156 16.4.6 Tasting mats, 157 16.5 Tasting order, 158 16.6 Temperature of wines for tasting, 159 16.7 Tasting for specific purposes, 159 16.8 Structured tasting technique, 160 16.8.1 Appearance, 160 16.8.2 Nose, 161 16.8.3 Palate, 161 16.8.4 Conclusions, 162 16.9 The importance of keeping notes, 163 Chapter 17 Appearance, 164 17.1 Clarity and brightness, 164 17.2 Intensity, 165 17.3 Colour, 167 17.3.1 White wines, 167 17.3.2 Rosé wines, 167 17.3.3 Red wines, 168 17.3.4 Rim/core, 170 17.4 Other observations, 171 17.4.1 Bubbles, 171 17.4.2 Legs, 172 17.4.3 Deposits, 173 Chapter 18 Nose, 175 18.1 Condition, 176 18.2 Intensity, 176 18.3 Development, 176 18.3.1 Primary aromas, 177 18.3.2 Secondary aromas, 177 18.3.3 Tertiary aromas, 177 18.4 Aroma characteristics, 178 Chapter 19 Palate, 181 19.1 Sweetness/bitterness/acidity/saltiness/umami, 182 19.2 Dryness/sweetness, 182 19.3 Acidity, 184 19.4 Tannin, 184 19.5 Alcohol, 186 19.6 Body, 187 19.7 Flavour intensity, 187 19.8 Flavour characteristics, 188 19.9 Other observations, 188 19.10 Finish, 191 Chapter 20 Tasting conclusions, 192 20.1 Assessment of quality, 192 20.1.1 Quality level, 192 20.1.2 Reasons for assessment of quality, 192 20.2 Assessment of readiness for drinking/potential for ageing, 193 20.2.1 Level of readiness for drinking/potential for ageing, 194 20.2.2 Reasons for assessment, 195 20.3 The wine in context, 195 20.3.1 Origins/variety/theme, 195 20.3.2 Price category, 195 20.4 Grading wine – the award of points, 196 20.4.1 Grading on a 20]point scale, 197 20.4.2 Grading on a 100]point scale, 197 20.5 Blind tasting, 198 20.5.1 Why taste blind?, 198 20.5.2 Blind or sighted?, 199 20.5.3 Tasting for quality, 199 20.5.4 Practicalities, 199 20.5.5 Examination tastings, 199 Chapter 21 Wine faults and flaws, 201 21.1 Chloroanisoles and bromoanisoles, 202 21.2 Fermentation in the bottle and bacterial spoilage, 203 21.3 Protein haze, 204 21.4 Oxidation, 204 21.5 Excessive volatile acidity, 205 21.6 Excessive sulfur dioxide, 205 21.7 Reductivity, 206 21.8 Brettanomyces, 207 21.9 Dekkera, 208 21.10 Geraniol, 208 21.11 Geosmin, 208 21.12 Ethyl acetate, 208 21.13 Excessive acetaldehyde, 209 21.14 Candida acetaldehyde, 209 21.15 Smoke taint, 209 Chapter 22 Quality – assurances and guarantees, 210 22.1 Compliance with PDO and PGI legislation as an assurance of quality?, 210 22.1.1 The EU and third countries, 210 22.1.2 PDO, PGI and wine, 211 22.1.3 The concept of AOP (AC), 213 22.2 Tasting competitions and critical scores as an assessment of quality?, 215 22.3 Classifications as an official assessment of quality?, 216 22.4 ISO 9001 certification as an assurance of quality?, 218 22.5 Established brands as a guarantee of quality?, 219 22.6 Price as an indication of quality?, 221 Chapter 23 The natural factors and a sense of place, 223 23.1 Conceptual styles, 223 23.2 Typicity and regionality, 224 23.3 The impact of climate upon quality wine production, 225 23.4 The role of soils, 226 23.5 Terroir, 226 23.6 The Vintage factor, 231 Chapter 24 Constraints upon quality wine production, 233 24.1 Financial, 233 24.1.1 Financial constraints upon the grower, 234 24.1.2 Financial constraints upon the winemaker, 236 24.2 Skills and diligence, 238 24.3 Legal, 240 24.4 Environmental, 240 Chapter 25 Production of quality wines, 242 25.1 Yield in vineyard, 242 25.2 Density of planting, 243 25.3 Age of vines, 244 25.4 Winter pruning and vine balance, 245 25.5 Stressing the vines, vine and nutrient balance., 246 25.6 Green harvesting, 248 25.7 Harvesting, 248 25.7.1 Mechanical harvesting, 249 25.7.2 Hand picking, 249 25.8 Delivery of fruit, 250 25.9 Selection and sorting, 250 25.10 Use of pumps/gravity, 251 25.11 Control of fermentations and choice of fermentation vessel, 254 25.12 Use of gases, 256 25.13 Barrels, 257 25.14 Selection from vats or barrels, 258 25.15 Storage, 259 Chapter 26 Selection by buyers, 260 26.1 Supermarket dominance, 262 26.2 Price point/margin, 263 26.3 Selecting wines for market and customer base, 264 26.4 Styles and individuality, 264 26.5 Continuity, 265 26.6 The place of individual wines in the range, 267 26.7 Exclusivity, 267 26.8 Specification, 267 26.9 Technical analysis, 268 Appendix WSET Diploma Systematic Approach to Tasting Wine®, 271 Glossary, 273 Bibliography, 285 Useful websites, 288 Wine and vineyard & winery equipment exhibitions, 291 Index, 000
£63.86
John Wiley and Sons Ltd Whole Grains and Health
Book SynopsisWHOLE GRAINS AND HEALTH The updated guide to whole grains and their integral role in nutritional healthIn an increasingly health-conscious society, the potential benefits of whole grain products are of paramount importance to manufacturers, dieticians, and consumers alike. Whole Grains and Health covers all aspects of this crucial topic, presenting a data-driven study of whole grains' functional components, associated biomarkers and overall impact upon human health. Now in its second edition, the text has been revised and expanded to include six new chapters and groundbreaking new data. This essential guide features: Summaries of large research projects on the health effects of whole grain in Europe and the US New data on the associations between whole grain consumption and risk of developing chronic diseases Discussions of metabolomics and their use in addressing health effects and finding new biomarkers of both dietary exposure and hTable of ContentsPreface Chapter 1: The structure of cereal grains and their products Chapter 2: Definition of wholegrain and determination of content in cereal products Chapter 3: Whole grain fractions and their utilisation in foods Chapter 4: Whole Grain Carbohydrates Chapter 5: Whole grain content of cereal products Chapter 6: Factors associated with intake and consumption of whole grain Chapter 7: Alkylresorcinols and their metabolites as biomarkers for wholegrain wheat and rye Chapter 8: Body composition and weight management Chapter 9: Whole Grains and type 2 diabetes Chapter 10: Whole grains and cardiovascular disease Chapter 11: Whole grains and cancer risk Chapter 12: Whole grains and mortality Chapter 13: Whole Grains and Appetite Chapter 14: Modulating glycaemia with cereal products Chapter 15: Whole grain, cereal fiber, and the gut function Chapter 16: Bioactive compounds in whole grains and their implications for health Chapter 17: Potential negative effects of whole grain consumption Chapter 18: Application of metabolomics for the assessment of process induced changes in whole grain foods Chapter 19: Application of metabolomics for the assessment of health effects of whole grain foods Chapter 20: Using transcriptomics and RNA sequencing to assess health effects of whole grains Chapter 21: Wholegrain from an industry perspective Chapter 22: Global Regulation and Labelling, Claims, and Communication with Consumers SUMMARY
£128.66
John Wiley and Sons Ltd Wild Plants Mushrooms and Nuts
Book SynopsisWild Plants, Mushrooms and Nuts: Functional Properties and Food Applications is a compendium of current and novel research on the chemistry, biochemistry, nutritional and pharmaceutical value of traditional food products, namely wild mushrooms, plants and nuts, which are becoming more relevant in diets, and are especially useful for developing novel health foods and in modern natural food therapies. Topics covered will range from their nutritional value, chemical and biochemical characterization, to their multifunctional applications as food with beneficial effects on health, though their biological and pharmacological properties (antioxidant, antibacterial, antifungal, antitumor capacity, among others).Table of ContentsList of Contributors xi Preface xv 1 Introduction: The Increasing Demand for Functional Foods 1Natália Martins, Patricia Morales, Lillian Barros, and Isabel C. F. R. Ferreira 1.1 Food Patterns: A Cross‐sectional Approach and Brief Overview 1 1.2 Nutrition and Health: Facts and Tendencies 2 1.3 Functional Foods Diversity and Related Applications: A World of (Un)Explored Biofunctionalities 4 1.4 Functional Foods Versus Bioactive Molecules: Hierarchies and Regulatory Practices 6 1.5 Challenges and Opportunities: A Multidimensional Perspective 8 1.6 Conclusion 9 References 10 2 The Numbers Behind Mushroom Biodiversity 15Anabela Martins 2.1 Origin and Diversity of Fungi 15 2.2 Ecological Diversity 18 2.3 Global Diversity of Soil Fungi 22 2.4 Wild Edible Fungi 24 2.5 Cultivation of Edible Fungi 38 2.6 Social and Economic Interest in Edible Mushrooms 41 2.7 Edible Mushroom World Production and Commercialization 42 2.8 Conclusion 49 References 50 3 The Nutritional Benefits of Mushrooms 65Carolina Barroetaveña and Carolina V. Toledo 3.1 Introduction 65 3.2 Nutritional Properties of Mushrooms 66 3.3 Vitamins 73 3.4 Conclusion 75 References 76 4 The Bioactive Properties of Mushrooms 83Marina Soković, Ana Ćirić, Jasmina Glamočlija, and Dejan Stojković 4.1 Introduction 83 4.2 Antimicrobial Activity of Edible and Medicinal Fungi 84 4.3 Mushrooms as a Reliable Source of Antioxidants for Disease Prevention 95 4.4 Could Mushrooms Be Used as Cytotoxic and Antitumor Agents? 100 4.5 Controlling Obesity, Metabolic Syndrome, and Diabetes Mellitus with Mushrooms 108 4.6 Conclusion 111 References 111 5 The Use of Mushrooms in the Development of Functional Foods, Drugs, and Nutraceuticals 123Humberto J. Morris, Gabriel Llauradó, Yaixa Beltrán, Yamila Lebeque, Rosa C. Bermúdez, Nora García, Isabelle Gaime‐Perraud, and Serge Moukha 5.1 Introduction 123 5.2 A Window into the “Garden” of a Novel Class of Products 125 5.3 Main Uses of Edible Medicinal Mushrooms in the Age of Human Health Crises 127 5.4 Conclusion 146 References 149 6 The Consumption of Wild Edible Plants 159Ana Maria Carvalho and Ana Maria Barata 6.1 Wild Edible Plants 159 6.2 Foraging and Wild Edible Plant Resources 165 6.3 Wild Relatives of Crop Plants 177 6.4 Enhancing Biodiversity and Plant Genetic Resources Conservation 181 6.5 Culturally Significant Wild Edible Plants 185 6.6 Conclusion 187 References 188 7 Wild Greens as Source of Nutritive and Bioactive Compounds Over the World 199Patricia Morales, Patricia García Herrera, Maria Cruz Matallana González, Montaña Cámara Hurtado, and Maria de Cortes Sánchez Mata 7.1 Introduction 199 7.2 Wild Greens as a Source of Nutritive and Bioactive Compounds in Different Geographical Areas 200 7.3 Implications of Wild Greens Consumption for Human Health: Safely Gathering Wild Edible Plants 243 7.4 Conclusion 248 References 249 8 Nutrients and Bioactive Compounds in Wild Fruits Through Different Continents 263Virginia Fernández‐Ruiz, Patricia Morales, Brígida María Ruiz‐Rodríguez, and Esperanza Torija Isasa 8.1 Introduction 263 8.2 African Wild Fruits as a Source of Nutrients and Bioactive Compounds 264 8.3 American Wild Fruits as a Source of Nutrients and Bioactive Compounds 273 8.4 Asian Wild Fruits as a Source of Nutrients and Bioactive Compounds 287 8.5 European Wild Fruits as a Source of Nutrients and Bioactive Compounds 291 8.6 Conclusion 306 References 306 9 Wild Plant‐Based Functional Foods, Drugs, and Nutraceuticals 315José Pinela, Márcio Carocho, Maria Inês Dias, Cristina Caleja, Lillian Barros, and Isabel C. F. R. Ferreira 9.1 Introduction 315 9.2 Wild Plants and Functional Foods 316 9.3 Wild Plant‐Based Nutraceuticals 326 9.4 Wild Plant‐Based Drugs 335 9.5 Conclusion 341 References 342 10 Nuts: Agricultural and Economic Importance Worldwide 353Albino Bento, Paula Cabo, and Ricardo Malheiro 10.1 Introduction 353 10.2 Almond 354 10.3 Chestnut 359 10.4 Hazelnut 362 10.5 Walnut 367 10.6 Conclusion 374 References 374 11 Recent Advances in Our Knowledge of the Biological Properties of Nuts 377Ryszard Amarowicz, Yi Gong, and Ronald B. Pegg 11.1 Introduction 377 11.2 Nuts as a Source of Nutrients, Phytosterols, and Natural Antioxidants 378 11.3 Health Benefits of Nuts 389 11.4 Tree Nuts and Allergy 399 11.5 Conclusion 401 References 401 12 Nuts as Sources of Nutrients 411João C. M. Barreira, M. Beatriz P. P. Oliveira, and Isabel C. F. R. Ferreira 12.1 Prunus dulcis (Miller) D. A. Webb (almond) 411 12.2 Castanea sativa Miller (Chestnut) 418 12.3 Corylus avellana L. (Hazelnut) 420 12.4 Juglans regia L. (Walnut) 422 12.5 Conclusion 423 References 424 13 The Contribution of Chestnuts to the Design and Development of Functional Foods 431Ariane Mendonça Kluczkovski 13.1 Introduction 431 13.2 Chestnut Composition 431 13.3 Biotechnology and Safety 435 13.4 Conclusion 440 References 441 14 Emerging Functional Foods Derived from Almonds 445Isabela Mateus Martins, Qianru Chen, and C. Y. Oliver Chen 14.1 Introduction 445 14.2 Overview of Almond Nutrients 446 14.3 Health Benefits and Bioactions of Almonds 447 14.4 Development of Functional Foods with Almonds 459 14.5 Conclusion 462 References 462 Index 471
£134.06
John Wiley and Sons Ltd Microbiology and Technology of Fermented Foods
Book SynopsisThe revised and expanded text on food fermentation microbiology With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations. The text covers all major fermented foods, devoting chapters to fermented dairy, meat, and vegetable products, as well breads, beers, wines, vinegars, and soy foods. These insights are enhanced by detailed explanations of the microbiological and biochemical processes that underpin fermentation, while an account of its fascinating history provides readers with richly contextualizing background knowledge. New to this edition are two additional chapters. One discusses the role that fermentation plays in the production of spirits and other distilled beverages, whereas another focuses on cocoa, coffee, and fermented cereal products. Furthermore, key chapters on microorganisms and metabolism have been expTable of ContentsPreface ix Acknowledgments xi 1 Introduction to fermented foods 1 2 Microorganisms 25 3 Metabolism and physiology 65 4 Starter cultures 93 5 Cultured dairy products 137 6 Cheese 175 7 Fermented meats 235 8 Fermented vegetables 267 9 Bread 301 10 Beer 343 11 Wine 403 12 Vinegar 461 13 Distilled spirits 485 14 Fermented foods from the Far East 513 15 Cocoa, coffee, and cereal fermentations 555 Index 591
£95.36
John Wiley & Sons Inc Global Cheesemaking Technology
Book SynopsisGlobal Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the bookexamines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking. Part Iprovidesan account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional wooden equipment used for cheesemaking, while an overview of the cheesemaking process is also presented. Part II describes 100 global cheeses from 17 countries, divided into 13 categories. The cheeses described are well-known types produced in large quantities worldwide, together with some important locally produced, in order to stimulate scientific interest in theTable of ContentsList of Contributors xxv Preface xxix Part I 1 1 The History of Cheese 3 Paul S. Kindstedt 1.1 Introduction 3 1.2 Origins of Cheese 3 1.3 Cheese in Antiquity 7 1.4 Cheese in the Middle Ages and Renaissance 10 1.5 Cheese in the Modern Era 12 References 14 2 From Micelle to Melt: The Influence of Calcium on Physico-chemical Properties of Cheese 20 Darren R. Cooke and Paul L.H. McSweeney 2.1 Introduction 20 2.2 Calcium Equilibrium in Bovine Milk 21 2.3 Calcium Equilibrium in Cheese 25 2.4 The Influence of Calcium on Cheese Rheology and Functionality 31 2.5 Conclusions 40 References 40 3 Cheese Flavour Development and Sensory Characteristics 45 Kieran Kilcawley and Maurice O’Sullivan 3.1 Introduction 45 3.2 Biochemical Pathways Involved in Cheese Flavour 46 3.3 Sensory Methods 58 3.4 Data Analysis, Chemometrics and Preference Mapping 63 3.5 Conclusion 63 References 64 4 Cheese Microbial Ecology and Safety 71 Antonia Picon 4.1 Introduction 71 4.2 Source of Microorganisms in Cheese 71 4.3 Factors Influencing the Growth of Microorganisms in Cheese 72 4.4 Cheese Microbiota 72 4.5 Cheese Pathogens 77 4.6 Other Risks of Microbial Origin 81 4.7 Growth and Survival of Bacterial Pathogens in Cheese 82 4.8 Procedures to Improve Cheese Safety 84 4.9 Conclusions and Future Trends 89 References 89 5 Cheeses with Protected Land- and Tradition-Related Labels: Traceability and Authentication 100 Luiz Javier R. Barron, Noelia Aldai, Mailo Virto and Mertxe de Renobales 5.1 Introduction: Protected Land- and Tradition-Related Labels 100 5.2 Traceability 103 5.3 Authentication: What Should Be Authenticated? 103 5.4 Innovation, Modern Technologies and Traditional Cheeses 112 5.5 Conclusions 113 Acknowledgements 113 References 113 6 An Overview of the Cheesemaking Process 120 Thomas Bintsis and Photis Papademas 6.1 Introduction 120 6.2 Milk Types and Composition 121 6.3 Raw Milk Quality for Cheesemaking 123 6.4 Additives in Cheese Milk 126 6.5 Milk Standardisation 127 6.6 Treatments of Raw Milk for Cheesemaking 127 6.7 Acidification 129 6.8 Coagulation 131 6.9 Post-Coagulation Processes 132 6.10 Control of Cheesemaking Steps 136 6.11 Cheese Maturation 136 6.12 Adjunct Cultures and Acceleration of the Maturation Process 137 6.13 Packaging 138 6.14 Main Cheese Categories 140 References 152 7 Traditional Wooden Equipment Used for Cheesemaking and Their Effect on Quality 157 Giuseppe Licitra, Margherita Caccamo, Florence Valence and Sylvie Lortal 7.1 Introduction to Traditional Cheeses 157 7.2 Traditional Equipment 158 7.3 Biofilms of Wooden Vats 161 7.4 Wooden Shelves 163 7.5 Legislation Concerning Wood in Contact with Milk or Cheeses 164 7.6 Cleaning Systems 165 7.7 Safety Assessment 167 7.8 Conclusions 168 References 169 Part II 173 Introduction 175 Cheeses from Argentina 175 Acknowledgements 175 References 176 Cheeses from Cyprus 176 Reference 177 Cheeses from Denmark 177 References 178 Cheeses from France 178 Cheeses from Germany 179 Cheeses from Greece 180 Reference 181 Cheeses from Italy 181 Cheeses from Malta 183 Cheeses from the Netherlands 183 Cheeses from Portugal 184 Cheeses from Serbia 185 References 186 Cheeses from Slovakia 186 Cheeses from Spain 187 Acknowledgements 188 Cheeses from Sweden 188 References 189 Cheeses from Switzerland 190 Acknowledgements 190 Cheeses from Turkey 191 References 192 Cheeses from the United Kingdom 192 1 Extra-Hard Cheeses 194 Giuseppe Licitra, Erica R. Hynes, Maria Cristina Perotti, Carina V. Bergamini, Elisabeth Eugster-Meier, Marie-Therese Fröhlich-Wyder, Ernst Jakob and Daniel Wechsler 1.1 Parmigiano Reggiano PDO – Italy 194 1.2 Reggianito Cheese – Argentina 197 Acknowledgements 199 1.3 Sbrinz PDO – Switzerland 199 References 201 2 Hard Cheeses 204 Katja Hartmann, Giuseppe Licitra, Elisabeth Eugster-Meier, Marie-Therese Fröhlich-Wyder, Ernst Jakob, Daniel Wechsler, Jean L. Maubois, Kimon-Andreas G. Karatzas, Thomas Bintsis, Efstathios Alichanidis, Maria Belén López Morales, Françoise Berthier, İrem Uzunsoy, Barbaros Özer and Ylva Ardö 2.1 Allgäu Mountain Cheese – Germany 204 2.2 Asiago PDO – Italy 206 2.3 Berner Alpkäse PDO and Berner Hobelkäse PDO – Switzerland 210 2.4 Cantal PDO – France 213 2.5 Cheddar – United Kingdom 214 2.6 Cheshire – United Kingdom 216 2.7 Fiore Sardo PDO – Italy 218 2.8 Graviera Kritis PDO – Greece 220 2.9 Idiazabal PDO – Spain 222 2.10 Kefalograviera PDO – Greece 224 2.11 Kefalotyri – Greece 226 2.12 Le Gruyère PDO – Switzerland 228 2.13 Ossau Iraty PDO – France 230 2.14 Tête de Moine PDO, Fromage de Bellelay – Switzerland 233 2.15 Tulum Cheese –Turkey 235 2.16 Västerbottensost – Sweden 237 2.17 Würchwitzer Mite Cheese – Germany 239 References 241 3 Semi-hard Cheeses 247 Elisabeth Eugster-Meier, Marie-Therese Fröhlich-Wyder, Ernst Jakob, Daniel Wechsler , Maria Belén López Morales, Giuseppe Licitra, Françoise Berthier, Photis Papademas, Ylva Ardö, Tânia G. Tavares, F. Xavier Malcata, Zorica Radulovic and Jelena Miocinovic 3.1 Appenzeller ® – Switzerland 247 3.2 Arzúa-Ulloa PDO – Spain 250 3.3 Castelmagno PDO – Italy 253 3.4 Comté PDO – France 256 3.5 Flaouna Cheese – Cyprus 259 3.6 Formaggio di Fossa di Sogliano PDO – Italy 260 3.7 Havarti – Denmark 263 3.8 Herrgård – Sweden 264 3.9 Mahón-Menorca PDO – Spain 267 3.10 Majorero PDO – Spain 269 3.11 Manchego PDO – Spain 271 3.12 Murcia al Vino PDO – Spain 274 3.13 Präst – Sweden 276 3.14 Raclette du Valais PDO – Switzerland 278 3.15 Raclette Suisse ® -Switzerland 280 3.16 San Simón da Costa PDO-Spain 282 3.17 Svecia PGI – Sweden 285 3.18 Serpa – Portugal 286 3.19 Sombor Cheese – Serbia 289 3.20 Tuma Persa PDO – Italy 291 References 293 4 Soft Cheeses (with Rennet) 301 Maria Belén López Morales, Thomas Bintsis, Efstathios Alichanidis, Karol Herian, Paul Jelen, Erica R. Hynes, Maria Cristina Perotti, Carina V. Bergamini, Everaldo Attard , Anthony Grupetta, Stefania Carpino, Tânia G. Tavares and F. Xavier Malcata 4.1 Afuega΄l Pitu PDO – Spain 301 4.2 Anevato PDO – Greece 304 4.3 Bryndza – Slovakia 305 4.4 Cremoso – Argentina 307 Acknowledgements 309 4.5 Galotyri PDO – Greece 310 4.6 Kopanisti PDO – Greece 311 4.7 Maltese Ġbejna – Malta 312 4.8 Serra da Estrela PDO – Portugal 316 4.9 Torta del Casar PDO – Spain 319 References 321 5 Dutch-Type Cheeses 326 Eva-Maria Düsterhöft, Wim Engels and Thom Huppertz 5.1 Edam Cheese – The Netherlands 326 5.2 Gouda – The Netherlands 329 5.3 Hollandse Geitenkaas (Dutch Goat’s Cheese) PGI – The Netherlands 332 References 334 6 Swiss-Type Cheeses (Propionic Acid Cheeses) 336 Katja Hartmann, Elisabeth Eugster-Meier, Marie-Therese Fröhlich-Wyder, Ernst Jakob, Daniel Wechsler, Ylva Ardö, Eva-Maria Düsterhöft, Wim Engels, Thom Huppertz, Erica R. Hynes, Maria Cristina Perotti and Carina V. Bergamini 6.1 Allgäu Emmental PDO – Germany 336 6.2 Emmentaler PDO – Switzerland 338 6.3 Grevé – Sweden 340 6.4 Maasdammer – The Netherlands 342 6.5 Pategrás Cheese – Argentina 344 Acknowledgements 346 References 346 7 White-Brined Cheeses 349 Thomas Bintsis, Efstathios Alichanidis, İrem Uzunsoy, Barbaros Özer, Photis Papademas, Zorica Radulovic and Jelena Miocinovic 7.1 Batzos PDO – Greece 349 7.2 Beyaz Peynir – Turkey 351 7.3 Feta PDO – Greece 353 7.4 Halitzia – Cyprus 356 7.5 Halloumi – Cyprus 357 7.6 Mihalıç – Turkey 359 7.7 Sjenica – Serbia 361 7.8 Urfa – Turkey 363 References 365 8 Pasta-Filata Cheeses 368 Giuseppe Licitra, Zorica Radulovic, Jelena Miocinovic, İrem Uzunsoy, Barbaros Özer, Thomas Bintsis, Efstathios Alichanidis, Karol Herian and Paul Jelen 8.1 Caciocavallo Podolico PDO – Italy 368 8.2 Kachkaval (Kačkavalj) – Serbia 370 8.3 Kashar (Kaşar Peyniri) – Turkey 372 8.4 Kasseri PDO – Greece 374 8.5 Mozzarella di Bufala Campana PDO – Italy 376 8.6 Parenica – Slovakia 379 8.7 Provolone Valpadana PDO – Italy 382 8.8 Ragusano PDO – Italy 383 8.9 Vastedda della Valle del Belìce PDO – Italy 386 References 389 9 Mould Surface-Ripened Cheeses 392 Katja Hartmann and Jean L. Maubois 9.1 Altenburger Goat Cheese PDO – Germany 392 9.2 Camembert de Normandie PDO – France 394 References 395 10 Bacterial Surface-Ripened (Smear) Cheeses 397 Ylva Ardö, Françoise Berthier, Katja Hartmann, Elisabeth Eugster-Meier , Marie-Therese Fröhlich-Wyder*, Ernst Jakob and Daniel Wechsler 10.1 Danbo – Denmark 397 10.2 Epoisses PDO – France 399 10.3 Esrom PGI – Denmark 401 10.4 Hohenheim Trappisten – Germany 403 10.5 Maroilles PDO – France 404 10.6 Reblochon PDO – France 407 10.7 Vacherin Mont-d’Or PDO – Switzerland 409 References 412 11 Blue-Veined Cheeses 415 Maria Belén López Morales, Ylva Ardö, Françoise Berthier, Kimon-Andreas G. Karatzas and Thomas Bintsis 11.1 Cabrales PDO – Spain 415 11.2 Danablu PGI – Denmark 418 11.3 Fourme d’Ambert PDO – France 420 11.4 Fourme de Montbrison PDO – France 420 11.5 Gamonedo PDO – Spain 423 11.6 Roquefort PDO – France 426 11.7 Stilton PDO – United Kingdom 429 References 432 12 Acid-Coagulated Cheeses 436 Katja Hartmann, Françoise Berthier and Giuseppe Licitra 12.1 Acid Curd (Harzer) – Germany 436 12.2 Crottin de Chavignol PDO – France 438 12.3 Quark – Germany 441 12.4 Robiola di Roccaverano PDO – Italy 442 References 444 13 Whey Cheeses (Heat Coagulated) 446 Photis Papademas, Thomas Bintsis, Efstathios Alichanidis and Ylva Ardö 13.1 Anari – Cyprus 446 13.2 Anthotyros – Greece 447 13.3 Manouri PDO – Greece 449 13.4 Mesost and Messmör – Sweden 450 References 451 Index 453
£157.45
John Wiley and Sons Ltd Success Factors for Fish Larval Production
Book SynopsisA comprehensive and authoritative synthesis on the successful production of fish larvae Success Factors for Fish Larval Production is a vital resource that includes the most current understanding of larval biology, in the context of larval production.Table of ContentsAcknowledgements xvii 1 Introduction 1 Reference 2 2 Gamete Quality and BroodstockManagement in Temperate Fish 3HerveMigaud, Gordon Bell, Elsa Cabrita, Brendan McAndrew, Andrew Davie, Julien Bobe, Maria Paz Herráez and Manuel Carrillo Introduction 3 Egg and Sperm Quality and Assessment 4 Egg Quality 4 Sperm Quality 6 Germ Cell Preservation 8 Eggs 8 Sperm Storage and Management 8 Other Sources of Germplasm: Undifferentiated Germ Cells and Surrogate Production 9 Knowledge Gaps and Research Needs 10 Broodstock Nutrition 11 Background 11 Salmonids 11 Bass, Bream and Related Sparids 13 Atlantic Cod 15 Flatfish 15 Carp 17 Knowledge Gaps and Research Needs 17 Applications of Genetics and Genomics to Broodstock Management 17 General Considerations and New Advances 17 Selective Breeding Programmes 18 Genetic Markers 22 Functional Genomics 23 Chromosome Set Manipulation 24 Gene Transfer Technologies 26 Knowledge Gaps and Research Needs 27 Broodstock Environmental and Hormonal Manipulations 27 General Concepts 27 Entrainment of Reproduction: Proximate Factors 28 Photoperiod Regimes Used in Aquaculture 30 Temperature as an Ultimate Factor 31 Spawning Induction Techniques 32 Knowledge Gaps and Research Needs 35 Overall Conclusions 35 Acknowledgements 38 References 38 3 Feeding Behaviour and Digestive Physiology in Larval Fish: Current Knowledge, and Gaps and Bottlenecks in Research 55Ivar Rønnestad, Manuel Yúfera, Bernd Ueberschär, Laura Ribeiro, Øystein Sæle and Clara Boglione Introduction 55 Feeding Behaviour and Appetite 56 Detection 56 Capture and Ingestion 59 Feeding Rhythms 61 Neuroendocrine Control of Appetite and Ingestion 61 Adaptation of Feeding Protocols to the Feeding Behaviour 63 Digestive Physiology 63 Ontogeny and Plasticity of the Digestive System 63 Accessory Digestive Organs 66 IntestinalModelling and Remodelling 67 Digestion: An Overview 69 Digestion of Proteins and Peptides 70 Pancreatic Enzymes 70 Enzymes in the Mucosal Layer 75 Exogenous Enzymes 75 Absorption 76 Free Amino Acids 76 Peptides 77 Whole Proteins 78 General Protein-Processing Capacity 79 Gut Transit Rate Versus Dietary Protein Utilization 80 Lipids 82 Preintestinal Digestion of Lipids 82 Intestinal Lipid Digestion 83 Overall Processing Capacity for Lipids 85 Digestion of Carbohydrates 86 Regulatory Systems of Digestion 87 Gastrointestinal Tract Hormones 89 Other Gastrointestinal Tract Hormones 92 Enteric Nervous Systems 92 Future Research Strategies for Studies in Feeding Behaviour and Digestive Physiology to Advance Larval Rearing of Marine Fish 93 Acknowledgements 96 References 96 4 Fish Larval Nutrition and Feed Formulation: Knowledge Gaps and Bottlenecks for Advances in Larval Rearing 123Kristin Hamre, Manuel Yúfera, Ivar Rønnestad, Clara Boglione, Luis E. C. Conceição and Marisol Izquierdo Introduction 123 Larval Nutrition 124 What are the Larval Nutrient Requirements? 124 Direct Measurements of Larval Requirements, for Example Dose–Response 125 Macronutrients 125 Protein and Amino Acids 126 Lipid Class Composition 127 Essential Fatty Acids 129 Vitamins 132 Minerals 133 Indirect Measurements 134 Nutrient Utilization during the Yolk Sac Period 134 Amino Acids 135 Lipids 136 Vitamins 137 Nutrient Composition of Copepods 138 Larval Body Composition 142 Tracer Studies 143 Extrapolation from Juveniles 145 Feed Formulation 147 Live Feed Enrichment 147 Basic Levels of Nutrients in Rotifers and Artemia 147 Opportunities and Limitations in Enrichment of Live Feed 150 Formulated Diets 153 General Characteristics of Formulated Larval Diets 153 Types of Formulated Microdiets 154 Technical Limitations 155 Microdiet Formulation and Nutrition Experiments 156 Gaps and Bottlenecks in Obtaining Knowledge on Nutritional Requirements of Marine Fish Larvae 157 Acknowledgements 158 References 158 5 What Determines Growth Potential and Juvenile Quality of Farmed Fish Species? 177Luísa M.P. Valente, Katerina A. Moutou, Luis E.C. Conceição, Sofia Engrola, Jorge M.O. Fernandes and Ian A. Johnston Introduction 177 Development of SkeletalMuscle 178 Embryonic, Larval and JuvenileMuscle Growth:The Origin and Regulation of Myogenic Progenitor Cell Activity 178 Control of Muscle Mass 185 Protein Synthesis 185 Protein Degradation 186 Genetics of Muscle Growth 187 Environmental Factors and Growth 193 Seawater Temperature 193 Nutrition 194 Available Methodology to Assess Growth and Quality 195 Histology, Histochemistry and Immunohistochemistry 196 In situ Hybridization 196 Real-time PCR 197 Microarrays 197 Transcriptome Analysis and Genome Editing 198 Proteomics 200 Cell Culture 200 Tracer Studies 201 Concluding Remarks 201 Acknowledgements 202 References 202 6 Skeletal Anomalies in Reared European Fish Larvae and Juveniles. Part 1: Normal and Anomalous Skeletogenic Processes 219Clara Boglione, Paulo Gavaia, Giorgos Koumoundouros, Enric Gisbert, Mari Moren, Stéphanie Fontagné and Paul EckhardWitten Introduction 219 Plasticity, Ontogenesis, Remodelling and Resorption of Skeletal Elements in Teleost Fish 225 Teleost Skeletal Tissues 225 The Notochord 227 Regulatory Mechanisms of Skeletal Tissues in Fish 228 Bone Formation and the Replacement of the Cartilaginous Anlage 228 Endochondral Ossification 229 Perichondral Ossification 230 Parachondral Ossification 231 Intramembranous Ossification 231 Modulation and Transformation 233 Dedifferentiation, Transdifferentiation and Metaplasia 233 Late Events in Teleost Skeletal Tissue Modelling and Remodelling 235 Bone Resorption and Remodelling 236 Osteocytic Osteolysis 237 Main Gaps in Scientific Knowledge and Further Research Needs 237 Acknowledgements 238 References 239 7 Skeletal Anomalies in Reared European Fish Larvae and Juveniles. Part 2:Main Typologies, Occurrences and Causative Factors 255Clara Boglione, Enric Gisbert, Paulo Gavaia, Paul E.Witten, Mori Moren, Stéphanie Fontagné and Giorgos Koumoundouros Introduction 255 Early Developmental Anomalies 257 Vertebral Column Anomalies 261 Non-salmonid Group 262 Salmonid Group 265 Vertebrae Anomalies 266 Non-salmonid Group 267 Salmonid Group 268 Anomalies of the Fins 269 Skull Anomalies 271 Effects of Skeletal Anomalies on Fish Biological Performance 273 Causative Factors of Skeletal Anomalies in Reared Fish 274 Genetic Factors 274 Non-genetic Factors: Nutrition 277 Proteins and Amino Acids 278 Lipids and Fatty Acids 279 Vitamins 283 Minerals 294 Non-genetic Factors: Miscellaneous 297 SortingMethods 301 Elements of Solutions 301 Main Gaps in Scientific Knowledge and Further Research Needs 304 Acknowledgements 306 References 306 8 Microbiology and Immunology of Fish Larvae 331Olav Vadstein, Øivind Bergh, François-Joel Gatesoupe, Jorge Galindo-Villegas, Victoriano Mulero, Simona Picchietti, Giuseppe Scapigliati, Pavlos Makridis, Yngvar Olsen, Kristof Dierckens, Tom Defoirdt, Nico Boon, Peter de Schryver and Peter Bossier Introduction 331 The Microbial Environment of Fish Larvae 332 Methodological Aspects of Microbial Community Characterization 334 Pathogens and Challenge Models 338 Immunology of Fish Larvae 339 Evolutionary Aspects of Innate Immunity in Fish 339 Physical Barriers, the First Line of Defence 340 Professional Phagocytes and other Myeloid Cells 340 Signalling in Pattern Recognition 341 PRRs Specificity in Fish 342 Toll-like Receptors 342 TLRs in Larval Fish 343 Inflammatory Cytokines and Antimicrobial Responses 343 Insiders of Immunity in Teleost Fish: The Mast Cells 344 Mast Cell Antimicrobial Peptides: The Piscidins 345 The Ontogeny of the Adaptive Immune System 346 Maternal Transfer of IgM 346 Development of T-cells and T-cell-associated Molecules 347 Steering Larval Microbial Communities to the Benefit of the Host 349 Microbial Contributions to Larval Nutrition and Physiology 349 Steering the Microbial Community Composition and/or Activity 352 Steering Microbial Community Composition 352 Steering Microbial Activity 353 Acknowledgements 354 References 354 9 Fantastically Plastic: Fish Larvae Equipped for a NewWorld 371Karin Pittman, Manuel Yúfera, Michail Pavlidis, Audrey J. Geffen,William Koven, Laura Ribeiro, José L. Zambonino-Infante and Amos Tandler Introduction 371 Mediating Environment – Structural Basis of Plasticity 375 Pineal 375 Thalamus/Hypothalamus 378 The Pituitary 379 Thyroid andThyroactive Compounds 380 The Adrenals (Early Development of the Adrenocortical and Chromaffin Tissues (‘Adrenals‘) in Fish) 381 The Gonads 382 The Acoustic-Lateralis System 385 Structure of the Otolith System and its Components 385 Otolith Formation 385 Otolith Growth – Biomineralization and Control 386 Osmoregulation System 387 Functional Plasticity – Interactions Between the Internal and External Environment Which Define the Phenotype 387 Sex Differentiation 387 Implication of TH in Metamorphic Processes 390 Thyroid Hormone and Metamorphic Transformations 390 Thyroid Hormone Response Genes in the Intestine 391 Environmental Iodine as a TH Precursor 392 Dietary Iodine and the Superiority of Natural Larval Zooplankton Prey 393 Does Dietary Iodine, as a TH Precursor, Drive Metamorphosis? 394 The Cortisol Stress Response 395 Profile of Whole-Body Cortisol Concentrations During Early Ontogeny 395 Onset of the Cortisol Stress Response 396 Digestive Tract Development and Remodelling 398 Pigmentation 399 Consequences of External Factors 403 Environmental Information Content of the Otoliths 403 Adapting to Salinity 405 Effects of Temperature 406 Common Effects of Temperature inMetabolic Rates 406 Effects on Spawning and Embryonic Development 407 Effects on Muscle and Skeletal Development 407 Effect of Dietary Factors 409 Consequences on Skeletal Structures and Anatomy 409 Consequences on Metabolic Pathways 411 Consequences on Cardiovascular Performance 412 Consequences on Reproduction 413 Integrating the Effect of External Factors 413 Conclusions 415 Acknowledgements 418 References 418 10 Quality Descriptors and Predictors in Farmed Marine Fish Larvae and Juveniles 443Giorgos Koumoundouros, Enric Gisbert, Ignacio Fernandez, Elsa Cabrita, Jorge Galindo-Villegas and Luis Conceição Introduction 443 Morphology and Malformations 444 Biochemical and Molecular Biomarkers of Bone Formation and Remodelling 447 Markers for Cell Differentiation and Proliferation 447 Markers of Extracellular Matrix (ECM) Mineralization and Resorption 448 Biomarkers of Bone Resorption 448 Mineralization Ontogenesis and Mineral Content of Skeletal Structures 449 Conclusions and Future Trends 449 Nutritional Condition 452 Growth Potential 455 Immunology and Microbiology 456 Sperm and Oocyte Quality as Predictor of Fertilizing Capacity 459 Conclusions and Perspectives 461 References 463 11 Conclusions 473 Broodstock and Egg Quality 474 Microbiology, Immunology and Larval Health 475 Feeding Biology and Digestive Function 475 Nutritional Requirements 476 Growth Potential and Dispersion 477 Skeletal Deformities and Other Abnormalities 477 Quality Indicators and Predictors 478 Index 483
£181.76
John Wiley & Sons Inc Sustainability Challenges in the Agrofood Sector
Book SynopsisSustainability Challenges in the Agrofood Sector covers a wide range of agrofood-related concerns, including urban and rural agriculture and livelihoods, water-energy management, food and environmental policies, diet and human health.Table of ContentsList of Contributors viii Foreword xiii Preface xvi Introductory Note: Future of agrofood sustainability xviii 1 Food Sustainability Challenges in the Developing World 1Rajeev Bhat 2 The Role of Small-scale Farms and Food Security 33John McDonagh, Maura Farrell and Shane Conway 3 Sustainability Challenges, Human Diet and Environmental Concerns 48Christian J. Reynolds, Jonathan D. Buckley, Philip Weinstein and John Boland 4 Sustainable Challenges in the Agrofood Sector: The Environment Food–Energy–Water Nexus 78Chanathip Pharino 5 Dynamics of Grain Security in South Asia: Promoting sustainability through self-sufficiency 103Ghose Bishwajit, Sharmistha Ghosh and Jose Renato Peneluppi, Jr. 6 Local Food Diversification and Its (Sustainability) Challenges 119Eni Harmayani, Lily Arsanti Lestari, Puspita Mardika Sari and Murdijati Gardjito 7 Sustainable Supply Chain Management in Agri-food Chains: A Competitive Factor for Food Exporters 150Ulla Lehtinen 8 How Logistics Decisions Affect the Environmental Sustainability of Modern Food Supply Chains: A Case Study from an Italian large-scale retailer 175Riccardo Accorsi, Riccardo Manzini and Chiara Pini 9 Strengthening Food Supply Chains in Asia: Challenges and Strategies 197Sapna A. Narula and Kalpana Vishnoi 10 Revolutionizing Food Supply Chains of Asia through ICTs 212Sapna A. Narula 11 Sustainability, Materiality and Independent External Assurance: An Exploratory Study of the UK’s Leading Food Retailers 227Peter Jones, Robin Bown, David Hillier and Daphne Comfort 12 Environmental Sustainability of Traditional Crop Varieties: Reviewing Approaches and Key Issues for a Multilevel Evaluation 255Alessandro K. Cerutti, Dario Donno, Maria Gabriella Mellano and Gabriele L. Beccaro 13 Cradle-to-gate Life Cycle Analysis of Agricultural and Food Production in the US: A TRACI Impact Assessment 274Yong Shin Park, Gokhan Egilmez and Murat Kucukvar 14 Ensuring Self-sufficiency and Sustainability in the Agrofood Sector: Sustainability Challenges in Agriculture and Modelling 307Prashant Goswami and Shivnarayan Nishad 15 Sustainability Challenges Involved in Use of Nanotechnology in the Agrofood Sector 343Gabriela Elena Viacava, Francisco Javier Vázquez, Jesús F. Ayala-Zavala and María R. Ansorena 16 Sustainability of Nutraceuticals and Functional Foods 369Santad Wichienchot and Wan Rosli Wan Ishak 17 Innovation and Sustainable Utilization of Seaweeds as Health Foods 390Fook Yee Chye, Birdie Scott Padam and Seah Young Ng 18 Agrofoods for Sustainable Health Benefits and Their Economic Viability 435Zakia Khanam and Irshad Ul Haq Bhat 19 Sustainability Challenges in Food Tourism 451Yeoh Tow Kuang and Rajeev Bhat 20 Diversification, Innovation and Safety of Local Cuisines and Processed Food Products: Emerging Issues and the Sustainability Challenges 482Yeoh Tow Kuang and Rajeev Bhat 21 Soil Health, Crop Productivity and Sustainability Challenges 509Kulandaivelu Velmourougane and DeSouza Blaise 22 Analysing the Environmental, Energy and Economic Feasibility of Biomethanation of Agrifood Waste: A Case Study from Spain 532Almudena González González, Francisco Cuadros Blázquez and Francisco Cuadros Salcedo 23 Agricultural Waste for Promoting Sustainable Energy 551Thi-Thu-Huyen Do and Thi-Thu-Hang Pham 24 Membrane Technology in Fish-processing Waste Utilization: Some Insights on Sustainability 575Wirote Youravong and Sutida Marthosa 25 Sustainability Issues, Challenges and Controversies Surrounding the Palm Oil Industry 596Piyarat Boonsawang and Wirote Youravong 26 Sustainability Challenges in the Coffee Plantation Sector 616Kulandaivelu Velmourougane and Rajeev Bhat 27 Food Safety Education: Training Farm Workers in the US Fresh Produce Sector 643Angela M. Fraser and Otto D. Simmons 28 Sustainability Challenges and Educating People Involved in the Agrofood Sector 660Caroline Opolski Medeiros Index 675
£185.36
John Wiley & Sons Inc Nutrigenomics and Proteomics in Health and
Book SynopsisNow in a revised second edition, Nutrigenomics and Proteomics in Health and Disease brings together the very latest science based upon nutrigenomics and proteomics in food and health. Coverage includes many important nutraceuticals and their impact on gene interaction and health. Authored by an international team of multidisciplinary researchers, this book acquaints food and nutrition professionals with these new fields of nutrition research and conveys the state of the science to date. Thoroughly updated to reflect the most current developments in the field, the second edition includes six new chapters covering gut health and the personal microbiome; gut microbe-derived bioactive metabolites; proteomics and peptidomics in nutrition; gene selection for nutrigenomic studies; gene-nutrient network analysis, and nutrigenomics to nutritional systems biology. An additional five chapters have also been significantly remodelled. The new text includes a rethinking of in vitro Table of ContentsContributors x Preface xiii Biography of Martin Kussmann xiv Section I Genes, Proteins, and Nutrition 1 1 The use of transcriptomics as a tool to identify differences in the response to diet 3Juri C. Matualatupauw and Lydia A. Afman 1.1 New concepts in nutrition research 3 1.2 Comprehensive phenotyping 3 1.3 Phenotypic flexibility 4 1.4 Factors that influence the transcriptome response to diet 5 1.5 Using transcriptomics to explain mechanism behind differences in response to diet 10 1.6 Conclusion 10 1.7 Future perspectives 15 References 16 2 Genetic or nutritional disturbances in folate]related pathways and epigenetic interactions 19Daniel Leclerc and Rima Rozen 2.1 Introduction 19 2.2 Nutrition and one]carbon metabolism 20 2.3 Importance of DNAmethylation at CpG dinucleotides 23 2.4 Folate]dependent disorders: Dietary impact 24 2.5 Genetic influences on phenotype and interactions with epigenetics 27 2.6 Epigenetic inheritance across generations 31 2.7 Conclusions 34 References 35 3 Early]life development and epigenetic mechanisms: Mediators of metabolic programming and obesity risk 42Felicia M. Low, Peter D. Gluckman, and Keith M. Godfrey 3.1 Introduction 42 3.2 Origins of DOHaD and its conceptual basis 43 3.3 Epigenetic mechanisms 44 3.4 Early]life nutrition, epigenetics, and metabolic programming 48 3.5 Paternal effects 52 3.6 Transgenerational epigenetic inheritance 54 3.7 The potential value of DOHaD principles and epigenetic biology to the improvement of human health 55 3.8 Conclusion 57 Acknowledgments 57 References 58 Section II Bioactives and Phytonutrients 65 4 Bioactive interactions in food and natural extracts 67Sofia Moco and Denis Barron 4.1 Natural compounds as all compounds produced by nature 67 4.2 Not all natural compounds are created active 70 4.3 On the road of modern technologies for bioactive discovery 71 4.4 Metabolomics strategies applied to bioactives biochemistry 77 4.5 Bioactives as multi]target network instigators 81 4.6 ‘Let food be thy medicine and medicine be thy food’ – outlook 85 Acknowledgments 85 References 85 5 Anthocyanins in metabolic health and disease 92John Overall, Mary Ann Lila, and Slavko Komarnytsky 5.1 Introduction 92 5.2 Chemical structure 93 5.3 Structural effects on stability 93 5.4 Systemic bioavailability and tissue distribution 96 5.5 Metabolism and nutrigenomic effects 102 5.6 Conclusions 114 Acknowledgments 114 References 114 6 Dietary antioxidants and bioflavonoids in atherosclerosis and angiogenesis 125Mohsen Meydani and Angelo Azzi 6.1 Introduction 125 6.2 Dietary vitamins E and C and CVD 126 6.3 Dietary polyphenols and CVD 128 6.4 Flavonoids and angiogenesis 134 6.5 Conclusion 135 Acknowledgments 136 References 137 7 Genomics and proteomics approaches to identify resveratrol targets in cancer 143César López]Camarillo, Rubiceli Medina]Aguilar, Carlos Palma]Flores, and Laurence A. Marchat 7.1 Introduction 143 7.2 Sources and health benefits of resveratrol 144 7.3 Resveratrol for cancer prevention and therapy 145 7.4 Functional genomics approaches to identify resveratrol targets in cancer 147 7.5 Proteomics approaches to identify resveratrol targets in cancer 148 7.6 Metabolomics approaches to identify pathways modified by resveratrol in cancer 150 7.7 Epigenomic events induced by resveratrol in cancer 152 7.8 Conclusions and perspectives 153 References 153 8 Genomic effects of food bioactives in neuroprotection 156Ashraf Virmani, Syed Ali, Luigi Pinto, Saf Zerelli, and Zbigniew Binienda 8.1 Introduction: Nature and nurture 156 8.2 Mechanism underlying food nurture 156 8.3 Natural cellular nurture mechanisms 157 8.4 Effects of food bioactives on genomic activity 158 8.5 Epigenetic modulation 158 8.6 Modulation of the epigenome by food bioactives 159 8.7 Possible role of the genome in neuroprotection 160 8.8 Countering risk factors associated with neurodegeneration 161 8.9 Using food bioactives to restore epigenetic balance 161 8.10 Targeting inflammation, energy, and free radicals 161 8.11 Food bioactives that reduce inflammation 163 8.12 Food bioactive effects on bioenergetics and redox balance 163 8.13 Role of food bioactive acetyl]l]carnitine in neurodegeneration 163 8.14 Process of S]palmitoylation and the role of carnitine palmitoyltransferase 1c enzyme in the brain 164 8.15 Conclusion 164 References 165 9 MicroRNAs: Bioactive molecules at the nexus of nutrition and disease 170Lisa M. Farmer and Kendal D. Hirschi 9.1 Introduction to micro RNAs as dietary bioactive compounds 170 9.2 Characteristics, biogenesis, and functions of miRNAs 171 9.3 miRNA detection methods 173 9.4 Small RNAs in the circulation 174 9.5 Endogenous miRNAs and metabolic control 176 9.6 miRNAs as biomarkers for diet and disease 178 9.7 Absorption of dietary animal miRNAs in animal consumers 184 9.8 Absorption of dietary plant miRNAs in animal consumers 185 9.9 Contradictory evidence of dietary miRNA uptake 188 9.10 Therapeutic potential of miRNAs 190 9.11 Gut pathology may influence dietary miRNA uptake 191 9.12 Conclusion 193 Acknowledgments 195 References 195 Section III Prebiotics, Probiotics, Synbiotics, and the Gut Ecosystem 201 10 Gut health and the personal microbiome 203Carolin A. Kolmeder and Willem M. de Vos 10.1 Gut health and its concepts 203 10.2 Microbiome and gut health – from composition to function 206 10.3 The personalized microbiome – towards precision nutrition 211 10.4 Conclusions and next]generation interventions 214 Acknowledgments 215 References 215 11 Infant nutrition and the microbiome: Systems biology approaches to uncovering host–microbe interactions 220Mei Wang, Ivan Ivanov, Laurie A. Davidson, Robert S. Chapkin, and Sharon M. Donovan 11.1 Introduction 220 11.2 Environmental factors influencing development of the infant gut microbiota 221 11.3 Infant nutrition and the development of gut microbiota 223 11.4 Host genetics and the development of gut microbiota 226 11.5 Host–microbe interactions regulating host phenotype and gene expression 230 11.6 Systems biology approaches to diet]dependent host–microbe interaction 243 11.7 Summary and conclusions 247 References 247 12 Bioactive host–microbial metabolites in human nutrition with a focus on aromatic amino acid co]metabolism 258François]Pierre J. Martin and Martin Kussmann 12.1 Introduction: Gut microbiota metabolism in nutrition, health and disease 258 12.2 Short]chain fatty acid metabolism 259 12.3 Bile acid metabolism 260 12.4 Aromatic amino acid metabolism 261 12.5 Conclusions and perspectives 269 References 270 Section IV Nutrigenomic and Proteomic Technologies 275 13 Network analysis in systems nutrition 277Marie]Pier Scott-Boyer and Corrado Priami 13.1 Introduction 277 13.2 Biological networks 278 13.3 Network topology 281 13.4 A general framework for network analysis of throughput data 282 13.5 Examples of network analyses 284 13.6 Conclusions and perspectives 286 References 287 14 Nutrigenomics analyses: Biostatistics and systems biology approaches 290Damien Valour and Bernard Valour 14.1 Gene selection for nutrigenomics studies 290 14.2 Specificity of high]dimension data and preprocessing before gene selection 291 14.3 Exploratory and differential gene expression analysis 292 14.4 Biomarker discovery in nutrigenomics: Gene selection and discrimination 297 14.5 A step towards data integration: searching for correlation/covariance between two datasets 310 14.6 From gene selection to systems biology 313 References 315 Index 319
£163.35
John Wiley & Sons Inc Honey
Book SynopsisHoney A vital understanding of the health effects of this renowned natural food Honey is among the most famous and widely available natural food products in the world, and its flavor profiles are well understood. Despite its use as a natural remedy by many societies, however, there has until recently been no systematic attempt to assess the scientific basis for claims about honey's health benefits. The ubiquity of honey and honey-derived natural remedies make such an assessment highly desirable. Honey: Composition and Health Benefits offers a systematic assessment for the first time, analyzing the substances that make up honey and their health effects, both separately and in combination. Dedicating full chapters to each of honey's constituent materials, this book provides the first full-length and comprehensive treatment of this natural food. It also includes content on other honey products such as royal jelly, propolis, and bee venom. It promises to shed Table of ContentsList of Contributors vii Preface x 1 General Introduction 1 Pasupuleti Visweswara Rao, Ng Choon Ming, Md. Ibrahim Khalil, and Siew Hua Gan 2 Physical Properties of Honey 12 Rizwana Afroz, E.M. Tanvir, and Md. Murad Hossain 3 Carbohydrates in Honey 32 Md. Murad Hossain, Dhirendra Nath Barman, Md. Anisur Rahman, and Shahad Saif Khandker 4 Lipid and Fatty Acids in Honey 46 Dhirendra Nath Barman, Md. Anisur Rahman, and Md. Murad Hossain 5 Amino Acids, Proteins, and Enzymes 50 Md. Murad Hossain, Dhirendra Nath Barman, and Md. Anisur Rahman 6 Vitamins 66 Ng Choon Ming, Md. Ibrahim Khalil, and Siew Hua Gan 7 Minerals and Trace Elements 80 Md. Solayman 8 Organic Acids in Honey 102 Md. Anisur Rahman, Md. Murad Hossain, and Dhirendra Nath Barman 9 Polyphenols and Antioxidants 113 Md. Sakib Hossen and Md. Yousuf Ali 10 Aroma Compounds 137 Md. Mijanur Rahman, Nusrat Fatima, and Nur-E-Alam Copyrighted Material 11 Furfural and Hydroxymethylfurfural 152 Md. Solayman, Ummay Mahfuza Shapla, and Md. Ibrahim Khalil 12 Other Possible Contaminants, Toxic Compounds, and Microbial Growth 167 Fahmida Alam, Kashif Maroof, Ng Choon Ming, Md. Ibrahim Khalil, and Siew Hua Gan 13 Antimicrobial Properties of Honey 186 Mahendran Sekar, Nur Zulaikha Azwa Zuraini, Nur Najihah Izzati Mat Rani, Pei Teng Lum, and Siew Hua Gan 14 Use of Honey in Cardiovascular Diseases 197 Shridhar C. Ghagane and Aimen A. Akbar 15 Use of Honey in Diabetes 210 Mahendran Sekar, Nurul Amirah Mohd Zaid, Nur Najihah Izzati Mat Rani, and Siew Hua Gan 16 Use of Honey in Kidney Disease 220 R. B. Nerli, Saziya R. Bidi, and Shridhar C. Ghagane 17 Use of Honey in Liver Disease 224 Mahendran Sekar, Pei Teng Lum, Srinivasa Reddy Bonam, and Siew Hua Gan 18 Use of Honey in Immune Disorders and Human Immunodeficiency Virus 235 Wan Nazirah Wan Yusuf, Suk Peng Tang, Noor Suryani Mohd Ashari, and Che Badariah Abd Aziz 19 Use of Honey in Sports Medicine 250 Foong Kiew Ooi and Chee Keong Chen 20 Medicinal Properties of Royal Jelly 263 Wendy Wai Yeng Yeo, Usha Sundralingam, and Sathiya Maran 21 Medicinal Benefits of Propolis 278 Kashif Maroof, Yim Yee Jin, Siew Liang Ching, and Siew Hua Gan 22 Medicinal Benefits of Bee Venom 302 Mahendran Sekar, Pei Teng Lum, Srinivasa Reddy Bonam, and Siew Hua Gan 23 Medicinal Properties of Stingless Bee Honey 314 Mahendran Sekar, Ahmad Yasser Hamdi Nor Azlan, Nur Najihah Izzati Mat Rani, and Siew Hua Gan 24 Economic Benefits of Honey and Honey Products 330 Sridevi I. Puranik, Aimen A. Akbar, and Shridhar C. Ghagane Index 340
£117.00
John Wiley and Sons Ltd Millets and Sorghum
Book SynopsisMillets and sorghum are extremely important crops in many developing nations and because of the ability of many of them to thrive in low-moisture situations they represent some exciting opportunities for further development to address the continuing and increasing impact of global temperature increase on the sustainability of the world's food crops. The main focus of this thorough new book is the potential for crop improvement through new and traditional methods, with the book's main chapters covering the following crops: sorghum, pearl millet, finger millet, foxtail milet, proso millet, little millet, barnyard millet, kodo millet, tef and fonio. Further chapters cover pests and diseases, nutritional and industrial importance, novel tools for improvement, and seed systems in millets. Millets and Sorghum provides full and comprehensive coverage of these crucially important crops, their biology, world status and potential for improvement, and is an essential purchase forTable of ContentsList of Contributors xvii Preface xix Introduction: Millets – The Miracle Grains xxiC. Aruna Reddy 1 Sorghum, Sorghum bicolor (L.) Moench 1P. Sanjana Reddy 1.1 Introduction 1 1.2 Origin and Taxonomy 1 1.3 Germplasm Resources and Utilisation 2 1.4 Genetics and Cytogenetics 4 1.5 Reproductive Biology 5 1.6 Production Constraints 7 1.7 Breeding Objectives 7 1.8 Sorghum Improvement Across Diverse Parts of the World 24 1.9 Future Prospects 32 References 33 2 Pearl Millet, Pennisetum glaucum (L.) R. Br. 49P. Sanjana Reddy 2.1 Introduction 49 2.2 Origin and Taxonomy 51 2.3 Genetic Resources 52 2.4 Genetics of Important Traits 55 2.5 Morphology and Reproductive Biology 58 2.6 Selfing and Crossing 59 2.7 Breeding Methods 60 2.8 Cultivar Development 62 2.9 CMS Systems in Pearl Millet 64 2.10 Production Constraints 65 2.11 Grain Quality 73 2.12 Alternate Uses of Pearl Millet 73 2.13 Future Research Thrust Areas 74 References 75 3 Improvement in Finger Millet: Status and Future Prospects 87K.N. Ganapathy 3.1 Introduction 87 3.2 Area Production and Productivity 87 3.3 Origin and Domestication 88 3.4 Botanical Features and Breeding Behaviour 89 3.5 Emasculation and Pollination Techniques 90 3.6 Genetics of Traits 91 3.7 Gene Pool of Eleusine coracana 93 3.8 Germplasm and Genetic Diversity 94 3.9 Varietal Improvement in India 96 3.10 Varietal Development in Africa 98 3.11 Genetic Improvement for Blast Resistance 100 3.12 Development of Genetic Male Sterility 102 3.13 Mutation Breeding 103 3.14 Strategies to Bridge Research Gaps for Enhancing Productivity and Utilisation of Finger Millet 104 References 107 4 Foxtail Millet, Setaria italica (L.) P. Beauv. 112K. Hariprasanna 4.1 Introduction 112 4.2 Origin and Taxonomy 116 4.3 Germplasm Resources and Utilisation 118 4.4 Genetics and Cytogenetics 122 4.5 Reproductive Biology 126 4.6 Breeding Objectives 128 4.7 Breeding Methods 129 4.8 Breeding Efforts in the United States 131 4.9 Breeding Efforts in China 132 4.10 Breeding Efforts in India 133 4.11 New Tools for Genetic Improvement 135 4.12 Future Prospects 140 References 140 5 Proso Millet, Panicum miliaceum (L.): Genetic Improvement and Research Needs 150Sunil Shriram Gomashe 5.1 Introduction 150 5.2 Origin and Taxonomy 150 5.3 Botany and Reproductive Biology 151 5.4 Growth and Development 153 5.5 Cytogenetics 153 5.6 Genetic Resources and Utilisation 155 5.7 Genetic Improvement of Proso Millet: Achievements and Status 158 5.8 Breeding Objectives and Research Strategies 163 5.9 Future Prospects 166 References 166 6 Genetic Improvement in Little Millet 170K.N. Ganapathy 6.1 Introduction 170 6.2 Floral Biology 171 6.3 Cytogenetics and Morphological Variation in the Genus 172 6.4 Improvement in Little Millet 173 6.5 Critical Research Gaps 181 6.6 Strategies for Genetic Improvement 181 References 182 7 Barnyard Millet: Present Status and Future Thrust Areas 184Sunil Shriram Gomashe 7.1 Introduction 184 7.2 Nutritional Composition and Food Value 184 7.3 Origin and Taxonomy 185 7.4 Reproductive Biology 186 7.5 Cytogenetics 188 7.6 Genetic Resources and Utilisation 189 7.7 Breeding Objectives 191 7.8 Future Prospects 196 References 196 8 Kodo Millet, Paspalum scrobiculatum L. 199K. Hariprasanna 8.1 Introduction 199 8.2 Origin and Taxonomy 201 8.3 Germplasm Resources and Utilisation 204 8.5 Genetics and Cytogenetics 206 8.6 Reproductive Biology 208 8.7 Breeding Objectives 211 8.8 Breeding Methods 212 8.9 New Tools for Genetic Improvement 215 8.10 Future Prospects 219 References 219 9 Tef, Eragrostis tef (Zucc.) Trotter 226Kebebew Assefa, Solomon Chanyalew and Zerihun Tadele 9.1 Introduction 226 9.2 Origin and Taxonomy 227 9.3 Genetic Resources and Utilisation 232 9.4 Genetics and Cytogenetics 236 9.5 Reproductive Biology 240 9.6 Constraints in Tef Production 242 9.7 Genetic Improvement of Tef 245 9.8 Crop and Pest Management 256 9.9 Future Prospects 259 References 260 10 Insect Pests of Millets and Their Host Plant Relations 267A. Kalaisekar and P.G. Padmaja 10.1 Insect Pests 267 10.2 Host-Plant Selection by Insect Pests 277 References 284 11 Millet Diseases: Current Status and Their Management 291I.K. Das 11.1 Introduction 291 11.2 Sorghum Diseases 291 11.3 Pearl Millet Diseases 305 11.4 Small Millet Diseases 310 References 314 12 Nutritional Qualities & Value Addition of Millets 323C.V. Ratnavathi 12.1 Introduction 323 12.2 Sorghum 324 12.3 Pearl Millet 326 12.4 Finger Millet 327 12.5 Other Millets 328 12.6 Health Benefits of Millets 336 12.7 Conclusion 337 References 337 13 Molecular Markers for the Genetic Improvement of Millets 341P. Rajendrakumar 13.1 Introduction 341 13.2 Sorghum 342 13.3 Pearl Millet 354 13.4 Finger Millet 361 13.5 Foxtail Millet 364 13.6 Other Small Millets 369 13.7 Progress of Molecular Marker Research in Millets 372 13.8 Future Prospects 373 References 374 14 Strategies to Build Sustainable Millet Seed Systems 395Vilas A. Tonapi and Ch. Ravinder Reddy 14.1 Introduction 395 14.2 Factors Leading to Sustainable Seed Security 397 14.3 Developing a Community-Based Millet Seed System 409 14.4 The Alternative Integrated Seed-System Model 415 14.5 Need for a Policy Framework to Build a Viable Local Seed System 421 14.6 Conclusion 428 References 429 Index 431
£151.16
John Wiley & Sons Inc Whole Grains and their Bioactives
Book SynopsisA review of various types of whole grains, the bioactives present within them, and their health-promoting effects As rates of obesity and other chronic conditions continue to rise, so too does the need for clear and accurate information on the connections between diet and disease, particularly regarding the cereal grains that dominate the Western diet. In this volume, editors Jodee Johnson and Taylor Wallace assemble a panel of leading experts to address this issue. The result is a comprehensive examination of the cereal and pseudo-cereal grains and their most important bioactive compounds. Not only does this volume offer summaries of existing research, it also places these findings within the larger context of health promotion and disease prevention. This includes frank discussions on the limitations of existing studies, as well as current gaps in research for those who want to offer evidence-based recommendations to their patients. Topics addressed include:Table of ContentsList of Contributors xv Part I Introduction 1 1 Introduction to Whole Grains and Human Health 3Jodee Johnson and Taylor C. Wallace 1.1 History of Whole Grains 4 1.2 Who Consumes Whole Grains? 5 1.3 What are Whole Grains? 5 1.4 Components of Whole Grains 6 1.5 Whole Grain Bioactives 6 1.6 Health-Promoting Effects of Whole Grains 7 1.7 Conclusion 13 References 13 Part II Whole Grains, Whole Food Nutrition 19 2 Wheat 21Daniel D. Gallaher and James A. Anderson 2.1 Introduction 21 2.2 History of the Grain 21 2.3 Types 22 2.4 Nutritional Composition 25 2.5 Health Effects on Chronic Diseases 30 2.6 Conclusion 35 References 36 3 Oats 45Yao Tang, Aaron Yerke and Shengmin Sang 3.1 Introduction 45 3.2 Nutritional Composition 47 3.3 Health Effects in Chronic Diseases 52 3.4 Conclusion 55 References 55 4 Rice 63Nora Jean Nealon and Elizabeth P. Ryan 4.1 Introduction 63 4.2 History of Whole Grain Rice 63 4.3 Variety in Whole Grain Rice Quality and Preferences 64 4.4 Nutritional Composition and Bioactive Compounds in Whole Grain Rice 64 4.5 Whole Grain Rice Consumption and Prevention Against Chronic Disease 77 4.6 Whole Grain Rice Consumption and Protection Against Gut Pathogens 81 4.7 Conclusion 82 Acknowledgments 83 References 83 5 Corn 113Siyuan Sheng, Tong Li and Rui Hai Liu 5.1 Introduction 113 5.2 Macro-and Micronutrients in Corn 114 5.3 Corn Phytochemicals 114 5.4 Health Benefits 124 5.5 Conclusion 128 References 128 6 Barley 135Clarence W. (Walt) Newman, Rosemary K. Newman and Christine E. Fastnaught 6.1 Introduction 135 6.2 The Beginning 135 6.3 The Whole Grain Barley Kernel 137 6.4 Health Effects of Bioactive Compounds in Barley on Chronic Diseases 149 6.5 Conclusion 156 References 156 7 Rye 169Laila Meija and Indrikis Krams 7.1 Introduction 169 7.2 Types 171 7.3 Consumption 171 7.4 Epidemiological Studies of Rye Intake 171 7.5 Rye Products 172 7.6 Nutritional Composition 177 7.7 Phytochemicals 178 7.8 Rye Fiber 178 7.9 Health Effects on Chronic Diseases 186 7.10 Gut Health 191 7.11 Cancer 192 7.12 Conclusion 198 References 198 Part III Pseudo Cereal Grains, Whole Food Nutrition 209 8 Amaranth 211Aída Jimena Velarde-Salcedo, Esaú Bojórquez-Velázquez and Ana Paulina Barba de la Rosa 8.1 Introduction 211 8.2 History of Amaranth 212 8.3 Amaranth Genetic Diversity 213 8.4 Amaranth Plant Physiology 215 8.5 Amaranth Seed Morphology 216 8.6 Amaranth Seed Chemical Composition and Nutritional Properties 217 8.7 Phytochemical Compounds in Amaranth Seeds 223 8.8 Amaranth Seed Storage Proteins 224 8.9 Health Effects of Amaranth Grain 226 8.10 Conclusion 240 References 240 9 Buckwheat 251Juan Antonio Giménez Bastida, José Moisés Laparra Llopis and Henryk Zielinski 9.1 Introduction 251 9.2 History of the Grain 251 9.3 Nutritional Composition of Buckwheat 253 9.4 Metabolism and Bioavailability 254 9.5 Health Effects on Chronic Diseases 255 9.6 Conclusion 260 Acknowledgments 260 References 260 10 Quinoa 269Beenu Tanwar, Ankit Goyal, Syed Irshaan, Vikas Kumar, Manvesh Kumar Sihag, Ami Patel and Intelli Kaur 10.1 Introduction 269 10.2 History of the Quinoa Grain 270 10.3 Types of Quinoa 270 10.4 Nutritional Composition 271 10.5 Phytochemicals/Bioactives and Antinutritional Factors 277 10.6 Health Benefits 287 10.7 Food Applications 294 10.8 Future Prospects 294 10.9 Conclusion 295 References 295 Part IV Health-Promoting Properties of Whole Grain Bioactive Compounds 307 11 Avenanthramides 309Tianou Zhang and Li Li Ji 11.1 Introduction 309 11.2 Presence in Whole Grains 309 11.3 Chemical Structure and Biosynthesis 310 11.4 Effects of Processing 311 11.5 Absorption, Distribution, Metabolism, and Excretion 314 11.6 Health Benefits 320 11.7 Conclusions and Future Research 330 References 331 12 𝛃-Glucans 339Susan Tosh and S. Shea Miller 12.1 Introduction 339 12.2 Presence and Distribution in Whole Grains 340 12.3 Chemistry 342 12.4 Mechanisms of Action 344 12.5 Effects of Processing 348 12.6 Conclusion 350 References 351 13 Phenolic Acids 357C-Y. Oliver Chen, Sérgio M. Costa and Klinsmann Carolo 13.1 Introduction 357 13.2 Presence of Phenolic Acids in Whole Grain 358 13.3 Factors Affecting Phenolic Acid Content in Grains 363 13.4 Bioaccessibility and Bioavailability of Grain Phenolic Acids 365 13.5 Health Benefits of Grain Phenolic Acids 366 13.6 Conclusion 370 References 371 14 Carotenoids 383Elizabeth J. Johnson 14.1 Introduction 383 14.2 Chemistry 384 14.3 Presence in Whole Grains 384 14.4 Dietary Databases 387 14.5 Bioavailability 387 14.6 Effect of Processing, Storage, and Environment 388 14.7 Conclusion 389 References 389 15 Alkylresorcinols 393Alastair B. Ross 15.1 Introduction 393 15.2 Chemistry and Nomenclature 393 15.3 Presence of Alkylresorcinols in Cereals 394 15.4 Effect of Food Processing on Alkylresorcinols 394 15.5 Measuring Alkylresorcinols 396 15.6 Intake of Alkylresorcinols 397 15.7 Bioavailability and Pharmacokinetics of Alkylresorcinols 398 15.8 Biological Effects of Alkylresorcinols 398 15.9 Mechanisms of Action 399 15.10 Use of Alkylresorcinols and Their Metabolites as Biomarkers of Whole Grain Intake 400 15.11 Conclusion 402 References 402 16 Lignans 407Iman Zarei and Elizabeth P. Ryan 16.1 Introduction 407 16.2 Presence in Whole Grains 408 16.3 Chemistry 408 16.4 Metabolism of Lignans by Human Gut Microbiota and Bioavailability 410 16.5 Biological Activities 413 16.6 Impact of Agronomic Factors on Lignan Content in Foods 414 16.7 Effect of Processing 414 16.8 Safety 415 16.9 Conclusion 415 Acknowledgments 420 References 420 17 Phytosterols 427Dan Zhu, and Laura Nyström 17.1 Introduction 427 17.2 Chemistry 427 17.3 Presence in Whole Grains 431 17.4 Bioaccessibility and Bioavailability 442 17.5 Mechanisms of Action 446 17.6 Effect of Processing 451 17.7 Conclusion 454 References 454 18 Phytic Acid and Phytase Enzyme 467Vikas Kumar, Amit K. Sinha and Kimia Kajbaf 18.1 Introduction 467 18.2 Food Sources of Phytic Acid 468 18.3 Phytase 469 18.4 Classification of Phytase 474 18.5 Factors Influencing Phytase Bioefficacy 474 18.6 Source of Phytase 476 18.7 Beneficial Health Effects of Phytate 476 18.8 Conclusion 478 References 478 Index 485
£148.45
John Wiley & Sons Inc Olives and Olive Oil as Functional Foods
Book SynopsisThe only single-source reference on the science of olives and olive oil nutrition and health benefits Olives and Olive Oil as Functional Foods is the first comprehensive reference on the science of olives and olive oil. While the main focus of the book is on the fruit's renowned health-sustaining properties, it also provides an in-depth coverage of a wide range of topics of vital concern to producers and researchers, including post-harvest handling, packaging, analysis, sensory evaluation, authentication, waste product utilization, global markets, and much more. People have been cultivating olives for more than six millennia, and olives and olive oil have been celebrated in songs and legends for their life-sustaining properties since antiquity. However, it is only within the last several decades that the unique health benefits of their consumption have become the focus of concerted scientific studies. It is now known that olives and olive oilcontain an abTable of ContentsList of Contributors xiii Preface xix 1 Olive tree history and evolution 1 Giorgos Kostelenos and Apostolos Kiritsakis 1.1 Introduction 1 1.2 The olive culture in the Mediterranean region 1 1.3 Evolution of the olive tree from a botanical point of view 3 1.4 A different approach 6 1.5 Conclusion 10 References 11 2 Botanical characteristics of olive trees: cultivation and growth conditions – defense mechanisms to various stressors and effects on olive growth and functional compounds 13 Eleni Tsantili, Evangelos Evangelou, and Apostolos Kiritsakis 2.1 Introduction 13 2.2 Botanical characteristics 15 2.3 Cultivation and growth conditions 18 2.4 Defense mechanisms against various stresses 22 2.5 Factors affecting olive growth and functional compounds 24 2.6 Conclusion 27 References 27 3 Conventional and organic cultivation and their effect on the functional composition of olive oil 35 Nikolaos Volakakis, Emmanouil Kabourakis, and Carlo Leifert 3.1 Introduction 35 3.2 Productivity 36 3.3 Environmental impact 36 3.4 Pesticide residues 37 3.5 Oil composition and quality 37 3.6 Conclusion 40 References 40 4 The influence of growing region and cultivar on olives and olive oil characteristics and on their functional constituents 45 Joan Tous 4.1 Introduction 45 4.2 Overview of olive orchards in some world crop areas 45 4.3 Global olive oil cultivars 53 4.4 Olive oil composition affected by genetic and environmental factors 69 4.5 Conclusion 76 Acknowledgments 76 References 76 5 Olive fruit and olive oil composition and their functional compounds 81 Fatima Paiva-Martins and Apostolos Kiritsakis 5.1 Introduction 81 5.2 The olive fruit 81 5.3 Description of olive fruit and olive oil constituents 82 5.4 Olive oil 83 5.5 Pigments 88 5.6 Phenols 89 5.7 Hydrocarbons 97 5.8 Triterpenoids 98 5.9 Tocopherols 99 5.10 Aliphatic alcohols and waxes 100 5.11 Sterols 100 5.12 Flavor compounds 103 5.13 Conclusion 104 Acknowledgments 105 References 105 6 Mechanical harvesting of olives 117 Sergio Castro-Garcia and Louise Ferguson 6.1 Introduction 117 6.2 Fruit removal from the tree 117 6.3 Collection, cleaning, and transport of fallen fruits 120 6.4 Continuous harvesters 123 6.5 Effects on oil and fruit quality 124 6.6 Conclusion 124 References 124 7 Olive fruit harvest and processing and their effects on oil functional compounds 127 Apostolos Kiritsakis and Nick Sakellaropoulos 7.1 Introduction 127 7.2 Harvest time 127 7.3 Harvest techniques 129 7.4 Olive storage and transportation to the olive oil mill 130 7.5 Processing steps 131 7.6 Pressure process 136 7.7 Centrifugation process 137 7.8 Selective filtration (Sinolea) process 138 7.9 Processing systems 139 7.10 Olive fruit processing by-products and their significance 140 7.11 The effect of enzymes in olive fruit processing and oil composition 141 7.12 Effect of processing systems on olive oil quality and functional properties 141 7.13 Conclusion 142 References 142 8 Application of HACCP and traceability in olive oil mills and packaging units and their effect on quality and functionality 147 Athanasia M. Goula, Konstantinos Kiritsakis, and Apostolos Kiritsakis 8.1 Introduction 147 8.2 The basic HACCP benefits and rules 147 8.3 Description and analysis of the HACCP program in the olive oil mill 149 8.4 Application of the HACCP program in the packaging unit 159 8.5 The context of traceability 162 8.6 Traceability of olive oil 163 8.7 Legislation for olive oil traceability 164 8.8 Compositional markers of traceability 166 8.9 DNA-based markers of traceability 169 8.10 Sensory profile markers of traceability 170 8.11 Conclusion 171 References 172 9 Integrated olive mill waste (OMW) processing toward complete by-product recovery of functional components 177 Athanasia M. Goula and Dimitrios Gerasopoulos 9.1 Introduction 177 9.2 Characterization of olive mill waste 179 9.3 Current technologies for olive mill waste treatment 184 9.4 Recovery of functional components from olive mill waste 187 9.5 Integral recovery and revalorization of olive mill waste 194 9.6 Conclusion 197 References 197 10 Olive oil quality and its relation to the functional bioactives and their properties 205 Apostolos Kiritsakis and Fereidoon Shahidi 10.1 Introduction 205 10.2 Hydrolysis (lipolysis) 205 10.3 Oxidation 206 10.4 Prevention of olive oil autoxidation 208 10.5 Photooxidation 209 10.6 Olive oil quality evaluation with methods other than the official 211 10.7 Behavior of olive oil during frying process 212 10.8 Off flavors of olive oil 213 10.9 Factors affecting the quality of olive oil and its functional activity 214 10.10 Effect of storage on quality and functional constituents of olive oil 216 10.11 Conclusion 216 References 216 11 Optical nondestructive UV-Vis-NIR-MIR spectroscopic tools and chemometrics in the monitoring of olive oil functional compounds 221 Vasiliki Lagouri, Vasiliki Manti, and Thanasis Gimisis 11.1 Introduction: functional compounds in olive oil 221 11.2 An introduction to UV-Vis-NIR-MIR spectroscopy in olive oil analysis 222 11.3 Spectroscopic regions with interest for olive oil analysis 222 11.4 The basics of chemometrics 227 11.5 Spectral preprocessing methods 228 11.6 UV-Vis-NIR-MIR spectroscopy and chemometrics in monitoring olive oil functional compounds 229 11.7 UV-Vis-NIR-MIR spectroscopy and chemometrics in monitoring olive oil oxidation 237 11.8 FTIR spectroscopy and chemometrics in monitoring olive oil functional compounds and antioxidant activity 240 11.9 The use of UV-Vis-NIR-MIR spectroscopy in olive oil industry and trade 241 11.10 Conclusion 244 Acknowledgments 244 References 244 12 Oxidative stability and the role of minor and functional components of olive oil 249 Giuseppe Fregapane and María Desamparados Salvador 12.1 Introduction 249 12.2 Olive oil oxidative stability 249 12.3 Accelerated oxidative assays and shelf-life prediction 254 12.4 Stability of olive oil components: fatty acids and minor components 256 12.5 Antioxidant capacity of olive oil functional components 260 12.6 Conclusion 261 References 262 13 Chemical and sensory changes in olive oil during deep frying 267 George Siragakis and Dafni Karamanavi 13.1 Introduction 267 13.2 Alterations of chemical characteristics in frying olive oil 268 13.3 Oxidation of olive oil during frying 270 13.4 Methods for determination of polar compounds and evaluation of the quality of frying olive oil 270 13.5 Evaluation of the quality of frying olive oil 272 13.6 Prediction of oxidative stability under heating conditions 272 13.7 Impact of deep frying on olive oil compared to other oils 273 13.8 Conclusion 274 References 274 14 Olive oil packaging: recent developments 279 Michael G. Kontominas 14.1 Introduction 279 14.2 Migration aspects during packaging 279 14.3 Flavor scalping 280 14.4 Effect of packaging materials on olive oil quality 280 14.5 Conclusions 291 References 292 15 Table olives: processing, nutritional, and health implications 295 Stanley George Kailis and Apostolos Kiritsakis 15.1 Introduction 295 15.2 Olive maturation stages for table olive processing 295 15.3 Olive cultivars suitable for table olive processing 298 15.4 Factors affecting raw olive fruit for table olive processing 299 15.5 Table olive processing 301 15.6 Nutritional, health, and safety aspects of table olives 311 15.7 Quality and safety aspects relating to table olives 315 15.8 Antibiotic aspects of olive polyphenols 320 15.9 Probiotic capability of table olive products 320 15.10 Conclusion 321 References 321 16 Greek-style table olives and their functional value 325 Athena Grounta, Chrysoula C. Tassou, and Efstathios Z. Panagou 16.1 Introduction 325 16.2 Table olive processing in Greece 326 16.3 Functional value of Greek table olives 330 16.4 Conclusion 338 References 338 17 Food hazards and quality control in table olive processing with a special reference to functional compounds 343 Mohamed Rahmani 17.1 Introduction 343 17.2 Table olive processing techniques 345 17.3 New trends in table olive processing and quality control, with a special reference to functional products 347 17.4 Food safety requirements for table olives 348 17.5 Conclusion 350 References 351 18 Improving the quality of processed olives: acrylamide in Californian table olives 353 Charoenprasert Suthawan and Alyson E. Mitchell 18.1 Introduction 353 18.2 Acrylamide formation in food and potential adverse health effects 354 18.3 Regulation of acrylamide in food 359 18.4 Acrylamide levels in olive products 359 18.5 Effects of table olive processing methods on acrylamide formation 360 18.6 Methods to mitigate acrylamide levels in processed table olives 362 18.7 Conclusion 363 References 364 19 Antioxidants of olive oil, olive leaves, and their bioactivity 367 Apostolos Kiritsakis, Fereidoon Shahidi, and Charalampos Anousakis 19.1 Introduction 367 19.2 Synthetic antioxidants 368 19.3 Natural antioxidants 368 19.4 Phenols in table olives 370 19.5 Phenols and other constituents of olive leaves and other olive tree products 370 19.6 Extraction and activities of phenolics 372 19.7 Antioxidant and other properties of olive phenolics 376 19.8 Conclusion 378 References 378 20 Composition and analysis of functional components of olive leaves 383 Celia Rodríguez-Pérez, Rosa Quirantes-Piné, Jesús Lozano-Sánchez, Javier Menéndez, and Antonio Segura-Carretero 20.1 Introduction 383 20.2 Qualitative and quantitative analysis of olive leaves 383 20.3 Future prospects 395 Acknowledgments 397 References 397 21 Production of phenol-enriched olive oil 401 Kostas Kiritsakis and Dimitrios Gerasopoulos 21.1 Introduction 401 21.2 Olive oil phenolic compounds and their functional properties 401 21.3 Effect of the extraction process on olive oil functional compounds 402 21.4 Enhancement of olive oil’s antioxidant content 405 21.5 Conclusion 410 References 410 22 Olives and olive oil: a Mediterranean source of polyphenols 417 Anna Tresserra-Rimbau and Rosa M. Lamuela-Raventós 22.1 Introduction 417 22.2 Phenolic profile of olives and olive oils 417 22.3 Analytical approaches to characterize the phenolic profile of olives and olive oils 420 22.4 Stability of polyphenols: cooking effects 421 22.5 Health effects of olive and olive oil polyphenols 423 22.6 Conclusion 427 Acknowledgments 428 References 428 23 Bioactive components from olive oil as putative epigenetic modulators 435 Tea Bilusic 23.1 Introduction 435 23.2 Epigenetics as a new scientific challenge 435 23.3 Types of epigenetic modifications 437 23.4 Environmental factors and epigenetics (the role of the diet) 439 23.5 Epigenetics and human health 443 23.6 Epigenetics and aging 444 23.7 Olive oil components as dietary epigenetic modulators 446 23.8 Conclusion 449 References 449 24 Phenolic compounds of olives and olive oil and their bioavailability 457 Turkan Mutlu Keceli, Senem Kamiloglu, and Esra Capanoglu 24.1 Introduction 457 24.2 Phenolic compounds of olives and olive oil 458 24.3 Bioavailability of olive and olive oil phenolics 460 24.4 Conclusion 467 References 467 25 Antiatherogenic properties of olive oil glycolipids 471 Haralabos C. Karantonis 25.1 Introduction 471 25.2 The role of inflammation in the development of chronic diseases 471 25.3 The role of diet in inflammation 473 25.4 PAF and its metabolism as a searching tool for functional components with antiatherogenic activity 473 25.5 Functional components of olive oil with antiatherogenic properties 474 25.6 Conclusion 478 References 479 26 Nutritional and health aspects of olive oil and diseases 483 Elizabeth Lenart, Apostolos Kiritsakis, and Walter Willett 26.1 Introduction 483 26.2 Dietary lipids and cardiovascular disease 485 26.3 Fat intake and cancer 490 26.4 Obesity and dietary fat 494 26.5 Conclusion 495 References 496 27 Lipidomics and health: an added value to olive oil 505 Carla Ferreri and Chryssostomos Chatgilialoglu 27.1 Introduction 505 27.2 Lipidomics: an added value to olive oil 505 27.3 Membrane lipidomics and nutrilipidomics: natural oils for a healthy balance 506 27.4 Membrane as relevant site for lipidomic analysis 512 27.5 Conclusion and perspectives 517 Acknowledgments 517 References 517 28 Analysis of olive oil quality 521 Fereidoon Shahidi, Priyatharini Ambigaipalan, and Apostolos Kiritsakis 28.1 Introduction 521 28.2 Fatty acid composition and analysis 522 28.3 Measurement of oxidation 523 28.4 Determination of chlorophylls 529 28.5 Determination of phenols 530 28.6 Cold test 530 28.7 Determination of sterol content 530 28.8 Differential scanning calorimetry (DSC) of olive oil 531 28.9 Authentication and authenticity of olive oil 531 References 531 29 Detection of extra virgin olive oil adulteration 537 Hazem Jabeur, Akram Zribi, and Mohamed Bouaziz 29.1 Introduction 537 29.2 Parameters suitable for authenticity assessment of EVOO 538 29.3 Direct authenticity assessment of EVOO 546 29.4 Conclusion 549 Acknowledgments 550 References 550 30 Authentication of olive oil based on minor components 555 Styliani Christophoridou 30.1 Introduction 555 30.2 Sterols 555 30.3 Vitamin E – tocopherols 556 30.4 Phenols 558 30.5 Volatiles 559 30.6 Olive oil pigments 560 30.7 Conclusion 562 References 562 31 New analytical trends for the measurement of phenolic substances of olive oil and olives with significant biological and functional importance related to health claims 569 Eleni Melliou, Panagiotis Diamantakos, and Prokopios Magiatis 31.1 Introduction 569 31.2 Phenolic compounds of olive oil with special importance 569 31.3 Analysis of table olives 581 31.4 Conclusion 582 References 582 32 DNA fingerprinting as a novel tool for olive and olive oil authentication, traceability, and detection of functional compounds 587 Aliki Xanthopoulou, Ioannis Ganopoulos, Irene Bosmali, Athanasios Tsaftaris, and Panagiotis Madesis 32.1 Introduction 587 32.2 DNA-based fingerprinting 588 32.3 Omics approaches in olive and detection of functional compounds 595 References 596 33 Sensory properties and evaluation of virgin olive oils 603 Emmanuel Salivaras 33.1 Introduction 603 33.2 Description and review of methodology 603 33.3 Chemistry, functionality, and technology behind senses 612 33.4 Positive sensory attributes of virgin olive oil and its consumption 623 References 624 34 International standards and legislative issues concerning olive oil and table olives and the nutritional, functional, and health claims related 629 Stylianos Koulouris 34.1 Introduction 629 34.2 The international perspective 629 34.3 Legislative approach by various countries 632 34.4 The European Union perspective 636 34.5 Nutrition and health claims related to olive oils 638 34.6 Conclusion 644 References 644 35 The functional olive oil market: marketing prospects and opportunities 647 Konstantinos Mattas and Efthimia Tsakiridou 35.1 Introduction 647 35.2 The olive oil market 647 35.3 The influence of certifications of origin and production methods in olive oil 652 35.4 Case study: survey on consumption patterns, labeling, certification, and willingness to pay for olive oil 653 35.5 Promotional strategies 654 35.6 Conclusion 656 References 657 Future Research Needs 659 Index 661
£154.76
John Wiley and Sons Ltd Essential Oils in Food Processing Chemistry
Book SynopsisA guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers' food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives. The use of essential oils fills the need for more natural preservativesto extend the shelf-life and maintaining the safety of foods. Essential Oils in Food Processing offers researchers in food science a guide to the chemistry, safety and applications of these easily accessible and eco-friendly substances. The text offers a review of essential oils components, history, source and their application in foods and explores common and new extraction methods of essential oils from herbs and spices. The authors show how to determine the chemical composition of essential oils as well as an explanation of the antimicrobial and antioxidTable of ContentsList of Contributors xi Acknowledgements xv Introduction xvii 1 Essential Oils and Their Characteristics 1M.C.T. Duarte, R. Duarte, R.A.F. Rodrigues and M.V.N. Rodrigues 1.1 Introduction 1 1.1.1 Chemical Characteristics of Essential Oils 1 1.1.2 Factors Influencing the Quantity and Quality of Essential Oil in Plants 8 1.1.3 Pathogens Attack 8 1.1.4 Environmental Factors 9 1.1.5 Hydric Stress 12 1.1.6 Plant Nutrition 13 1.1.7 Genetic Factors and Chemical Diversity 14 1.2 Conclusions 15 References 15 2 Extraction Methods of Essential Oils From Herbs and Spices 21Shahin Roohinejad, Mohamed Koubaa, Francisco J. Barba, Sze Ying Leong, Anissa Khelfa, Ralf Greiner and Farid Chemat 2.1 Introduction 21 2.2 Conventional Methods of Extraction 22 2.2.1 Hydrodistillation 22 2.2.2 Steam Distillation 27 2.2.3 Solvent Extraction 28 2.3 Novel Extraction Methods 32 2.3.1 Supercritical Fluid Extraction 32 2.3.2 Ultrasound‐Assisted Extraction 34 2.3.2.1 Ultrasound‐Assisted Solvent Extraction 34 2.3.2.2 Combination of UAE with Other Techniques 35 2.3.3 Ohmic‐Assisted Hydrodistillation 37 2.3.4 Pulsed Electrical‐Assisted Extraction 38 2.3.5 Microwave‐Assisted Extraction 40 2.3.5.1 Vacuum Microwave Hydrodistillation (VWHD) 40 2.3.5.2 Microwave Hydrodiffusion and Gravity (MHG) 42 2.3.5.3 Solvent‐Free Microwave Extraction (SFME) 43 2.4 Conclusions 44 Acknowledgements 44 References 45 3 Identification of Essential Oil Components 57Elena E. Stashenko and Jairo Rene Martinez 3.1 Introduction 57 3.2 Essential Oils as Multicomponent Complex Mixtures 59 3.2.1 Classification and Main Components 59 3.2.2 Compositional Variation and Dependence on Internal and External Factors 61 3.2.3 Essential Oil Isolation and Preparation for Chromatographic Analysis 62 3.3 Essential Oil Component Identification 65 3.3.1 Gas Chromatography 67 3.3.1.1 Columns 70 3.3.1.2 Injection Systems 71 3.3.1.3 Detection Systems 72 3.3.2 Retention Indices 77 3.3.3 Mass Spectrometry 82 3.3.3.1 Ionisation Processes 83 3.3.3.2 Ion Types and Fragmentation Patterns 84 3.3.3.3 Mass Spectra Interpretation 85 3.3.4 Hyphenated Techniques 95 3.4 GC‐MS 95 3.4.1 Tandem Methods 103 3.4.2 Multidimensional and Comprehensive Techniques 106 3.5 Isolation of Individual Components or Enriched Fractions 110 3.6 Conclusions 111 References 112 4 Chemical Composition of Essential Oils 119Hassan Eslahi, Nafiseh Fahimi and Ali Reza Sardarian 4.1 Introduction 119 4.2 Chemical Composition of Essential Oils 124 4.2.1 Terpenes and Terpenoids 124 4.2.2 Aromatic Compounds 127 4.3 Synthesis and Biosynthesis of Essential Oils 127 4.3.1 Terpenes and Terpenoids 130 4.3.2 Sesquiterpenes and Sesquiterpenoids 147 4.3.3 Aromatic Compounds 154 4.4 Effective Factors on the Composition of Essential Oils 155 References 157 5 Basic Structure, Nomenclature, Classification and Properties of Organic Compounds of Essential Oil 173Iuliana Vintilă 5.1 Introduction 173 5.1.1 Antioxidant Properties 177 5.1.1.1 DPPH Assay 178 5.1.1.2 The Bleaching Assay 181 5.1.2 Anti‐Microbial and Anti‐Viral Activity 182 5.1.3 Anti‐Aflatoxigenic Activity 182 5.1.4 Anti‐Inflammatory, Analgesic, Antipyretic, Pro‐Kinetic and Pro‐Immunity Activity (Pharmacologic Properties) 182 5.1.5 Anti‐Carcinogenic and Cytotoxicity Activity 183 5.2 Final Conclusions 183 References 187 6 Antimicrobial Activity of Essential Oil 191Saeedeh Shojaee‐Aliabadi, Seyede Marzieh Hosseini and Liela Mirmoghtadaie 6.1 Chemical Composition of Essential Oils 191 6.1.1 Terpene Origin Compounds 191 6.1.2 Aromatic Compounds 193 6.2 Antimicrobial Activity of Essential Oils 193 6.3 Synergistic and Antagonism Effect of Essential Oils with Other Antimicrobials 206 6.4 Interaction Between Essential Oils and Essential Oils with Other Food Antimicrobials 207 6.5 Food Packaging Containing Essential Oils 207 6.5.1 Antimicrobial Activity of Packaging Containing Essential Oils 207 6.5.1.1 Biopolymers 208 6.5.1.2 Synthetic Polymers 209 6.5.2 Antimicrobial Activity of Packaging in Vapor Phase 210 6.5.3 Release Properties of Essential Oils From Packaging 211 6.6 Encapsulation of Essential Oils 212 6.7 Application of Essential Oils as Antimicrobial Agents in Different Food Products 214 6.7.1 Bakery Products 214 6.7.2 Dairy Products 216 6.7.3 Meat Products 217 6.7.4 Fruits and Vegetables 218 6.7.5 Others 219 References 219 7 Bioactivity of Essential Oils Towards Fungi and Bacteria: Mode of Action and Mathematical Tools 231Antonio Bevilacqua, Barbara Speranza, Marianne Perricone, Milena Sinigaglia and Maria Rosaria Corbo 7.1 The Main Traits of Essential Oils 231 7.2 Antibacterial Activity of EOs 233 7.2.1 Effect on Cell Morphology 234 7.2.2 Disruption of the Outer Membrane of Gram‐Negative Bacteria 235 7.2.3 Effect on the Cytoplasmatic Membrane 235 7.2.4 Homeostasis, Enzymes and Other Activities 235 7.2.5 Changes in Proteome and Transcriptome 236 7.2.6 EOs and Bacterial Spores 236 7.3 Antifungal Activity of EOs 237 7.4 Mathematical Tools 237 7.4.1 Bacteria and Yeasts 237 7.4.2 Filamentous Fungi 239 7.4.3 Fractional Inhibitory Index 241 References 241 8 Antioxidant Activity of Essential Oils in Foods 247Seyed Mohammad Bagher Hashemi, Shima Bazgir Khorram and Maryam Sohrabi 8.1 Introduction 247 8.2 In Vitro Antioxidant Activity of Essential Oils 248 8.3 Edible Oils and Fats 250 8.4 Meat and Poultry Products 257 8.5 Dairy Products 260 8.6 Conclusions 261 References 261 9 Mode of Antioxidant Action of Essential Oils 267Riccardo Amorati and Mario C. Foti 9.1 Introduction 267 9.2 Lipid Oxidation and Antioxidant Activity of Chemical Compounds 269 9.3 Methods for Determining the Antioxidant Properties of Chemicals 274 9.3.1 Autoxidation of a Substrate 275 9.3.2 TBARS (Thiobarbituric Acid Reactive Species) 275 9.3.3 The Rancimat Test 276 9.3.4 ORAC Assay 276 9.3.5 DPPH Test 276 9.4 Antioxidant Activity of Essential Oils 277 9.4.1 Essential Oils Components 277 9.4.2 Antioxidant Activity of Essential Oils 280 9.4.3 Antioxidant Activity of Films, Edible Coatings and Nanomaterials Containing EOs 283 9.5 Antioxidant Activity of EOs in Real Food Samples 284 9.5.1 EOs Directly Added to Food 284 9.5.1.1 Fish 284 9.5.1.2 Meat 284 9.5.1.3 Oil 285 9.5.2 EOs in Modified Atmosphere Packaging 285 9.5.3 Edible Coatings 287 9.6 Conclusions 287 References 287 10 Principles of Sensory Evaluation in Foods Containing Essential Oil 293Emma Mani‐Lopez, Ana Cecilia Lorenzo‐Leal, Enrique Palou and Aurelio Lopez‐Malo 10.1 Introduction 293 10.2 Sensory Aspects of Essential Oils 294 10.2.1 Selected Examples 295 10.3 Desirable Applications of Essential Oils and Their Relation with Sensory Analysis 296 10.3.1 Antimicrobial Applications 296 10.3.2 Antioxidant Applications 296 10.3.3 Other Applications 297 10.4 The Relationship Between Composition of Essential Oils and Sensory Properties 297 10.5 Factors Influencing Sensory Measurements 300 10.5.1 Physiological Factors 300 10.5.2 Psychological Considerations 300 10.5.3 Other Factors 302 10.6 Selection and Training of Panelists 303 10.6.1 Panelists for Descriptive Testing 303 10.6.2 Trained Descriptive Panel 304 10.6.3 Selection and Training of Panelists for Discrimination Tests 305 10.7 Sample Preparation 305 10.8 Sensory Analysis Methods 309 10.9 Descriptive Tests 310 10.10 Discrimination Tests 313 10.11 Time‐Intensity Methods 315 10.12 Preference Tests 315 10.13 Sensory Analysis Reports 316 10.14 New Approaches to Reduce Undesirable Sensory Effects of Essential Oils 320 References 320 11 Global Regulation of Essential Oils 327Ismail Es, Amin Mousavi Khaneghah and Hamid Akbariirad 11.1 Introduction 327 11.2 Global Institutions Involved in Essential Oil Regulation 328 11.2.1 World Health Organisation (WHO) 329 11.2.2 Food and Agriculture Organisation of the United Nations (FAO) 330 11.2.3 FAO/WHO Codex Alimentarius Commission (CAC) 332 11.2.4 International Organisation for Standardisation (ISO) 332 11.2.5 Food and Drug Administration (FDA) 333 11.2.6 EU Commission 335 11.2.7 United States Department of Agriculture (USDA) 335 11.2.8 Essential Oil Association of the United States (EOA) 336 11.2.9 Australian Regulatory 336 11.2.10 Canadian Food and Drug Regulation 336 11.2.11 The American Essential Oil Trade Association (AEOTA) 336 11.2.12 The International Federation of Essential Oils and Aroma Trades (IFEOAT) 336 11.3 Conclusion 337 References 337 12 Safety Evaluation of Essential Oils 339Ramadasan Kuttan and Vijayasteltar B. Liju 12.1 Introduction 339 12.1.1 Use and Applications of Essential Oils 340 12.2 Essential Oils and General Safety 340 12.3 Safety of Essential Oils Used in Cosmetics and Industrial Applications 341 12.4 Safety of Essential Oils Used in Agriculture 342 12.5 Topical Administration of Essential Oils — Safety Issues 343 12.5.1 Essential Oils and Aromatherapy 343 12.6 Essential Oils and Eye Safety 344 12.7 Phototoxicity of Essential Oils 344 12.8 Acute and Sub‐Chronic Oral Toxicity of Essential Oils 345 12.9 Constituents‐Based Toxicity Evaluation of Essential Oils 346 12.10 Genotoxicity and Carcinogenicity of the Essential Oils 349 12.11 Conclusion 350 References 351 Index 359
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