Agriculture and farming Books
Schiffer Publishing Ltd LIVING BARNS Schiffer Books How to Find and
Book Synopsis
£33.29
The University Press of Kentucky Growing Stories from India
Book SynopsisLessons from the Hindu culture are used to teach the world methods of sustainability.
£27.00
The University Press of Kentucky A Revolution Down on the Farm The Transformation
Book SynopsisConkin's A Revolution Down on the Farm: The Transformation of American Agriculture since 1929 charts the profound changes in farming that have occurred during his lifetime. Conkin's personal experience growing up on a small Tennessee farm complements compelling statistical data from the U.S. Department of Agriculture.
£25.00
John Wiley and Sons Ltd Thermal Processing of ReadytoEat Meat Products
Book SynopsisThermal Processing of Ready-to-Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products. Edited and authored bythe most experienced and knowledgeable people in the meat industry on this subject, the book addresses all technical and regulatory aspects of the production of RTE meat products, such as heat and mass transfer, pathogen lethality, post-packaging pasteurization, sanitary design, predictive equations and supportive documentation for HACCP.Table of ContentsContributors ix Preface xi Chapter 1 Heat and Mass Transfer 3Bradley P. Marks Chapter 2 Microbiology of Cooked Meats 17Aubrey F. Mendonca Chapter 3 Fundamentals of Continuous Thermal Processing 39Donald Burge Chapter 4 Thermal Processing of Slurries 57Darrell Horn and Daniel Voit Chapter 5 Processing Interventions to Inhibit Listera monocytogenes Growth in Ready-to-Eat Meat Products 87C. Lynn Knipe Chapter 6 Introduction to Lethality Equations 127Bradley P. Marks Chapter 7 Predictive Microbiology Information Portal with Particular Reference to the USDA—Pathogen Modeling Program 137Vijay Juneja and Andy Hwang Chapter 8 Supporting Documentation Materials for HACCP Decisions 153Mary Kay Folk Chapter 9 The Ten Principles of Sanitary Design for Ready-to-Eat Processing Equipment 163David Kramer Chapter 10 Principles of Sanitary Design for Facilities 173David Kramer Chapter 11 Third-Party Audits 187Robert E. Rust Chapter 12 Food Safety Beyond Guidelines and Regulations 195Bradley P. Marks Appendix A Objectives and Critical Elements of Thermal Processing of Ready-to-Eat Meat Products 213Erwin Waters Index 229
£198.50
John Wiley and Sons Ltd Aquaculture Genome Technologies
Book SynopsisGenomics is a rapidly growing scientific field with applications ranging from improved disease resistance to increased rate of growth. Aquaculture Genome Technologies comprehensively covers the field of genomics and its applications to the aquaculture industry.Trade Review"A good and comprehensive overview of the principles of genomic tools … .[It] will be an important reference for quite some time, and I welcome its arrival." (Aquaculture International, August 2008) “Aquaculture Genome Technologies is the quintessential What, When, Why and How-to book for aquatic genome research…an important addition to any science classroom, laboratory or office.” (Aquatic Association of Canada Newsletter) "This most impressive text tells very clearly and comprehensively how and why." (Ausmarine)Table of ContentsPreface. Foreword by James Womack. Chapter 1. Concept of genome and genomics: Zhanjiang Liu. Part 1: Marking Genomes. Chapter 2. Restriction fragment length polymorphism (RFLP): Zhanjiang Liu. Chapter 3. Randomly amplified polymorphic DNA (RAPD): Zhanjiang Liu. Chapter 4. Amplified fragment length polymorphism (AFLP): Zhanjiang Liu. Chapter 5. Microsatellite markers and assessment of marker utility: Zhanjiang Liu. Chapter 6. Single nucleotide polymorphism (SNP): Zhanjiang Liu. Chapter 7. Allozyme and mitochondrial markers: Huseyin Kucuktas and Zhanjiang Liu. Chapter 8. Individual-based genotype methods in aquaculture: Pierre Duchesne and Louis Bernatchez. Chapter 9. Application of DNA markers for population genetic analysis: Eric M. Hallerman, Paul J. Grobler, and Jess W. Jones. Part 2: Mapping Genomes. Chapter 10. Linkage mapping in aquaculture species. Roy G. Danzmann and Karim Gharbi. Chapter 11.Detection and analysis of quantitative trait loci (QTLs) for economic traits in aquatic species: Abraham Korol, Andrey Shirak, Avner Cnaani, Eric Hallerman. Chapter 12. Marker Assisted Selection for Aquaculture Species: Max F. Rothschild and Anatoly Ruvinsky. Chapter 13. Construction of large-insert bacterial clone libraries and their applications: Limei He, Chunguang Du, Yaning Li, Chantel Scheuring, and Hong-Bin Zhang. Chapter 14. Bacterial artificial chromosome libraries and BAC-based physical mapping of aquaculture genomes: William S. Davidson. Chapter 15. Physical characterization of aquaculture genomes through BAC end sequencing: Peng Xu, Shaolin Wang, and Zhanjiang Liu. Chapter 16. Genomescape: characterizing the repeat structure of the genome: Zhanjiang Liu. Chapter 17. Genomic analyses using fluorescence in situ hybridization: Ximing Guo, Yongping Wang, and Zhe Xu. Chapter 18. Radiation hybrid mapping in aquatic species: Caird E. Rexroad III. Chapter 19. Comparative Genomics and Positional Cloning: Bo-Young Lee and Thomas D. Kocher. Part 3. Analysis of Genome Expression and Function. Chapter 20. Transcriptome characterization through the analysis of expressed sequence: Zhanjiang Liu. Chapter 21. Microarray fundamentals: Basic principles and application in aquaculture: Eric Peatman, and Zhanjiang Liu. Chapter 22. Salmonid DNA microarrays and other tools for functional genomics research: Matthew L. Rise, Kristian R. von Schalburg, Glenn A. Cooper, and Ben F. Koop. Chapter 23. Computational challenges for the analysis of large datasets related to aquatic environmental genomics: Gregory W. Warr, Jonas S. Almeida, and Robert W. Chapman. Chapter 24. Functional genomics: Perry B. Hackett and Karl J. Clark. Part 4. Preparing for Genome Sequencing. Chapter 25. DNA sequencing technologies: Zhanjiang Liu. Chapter 26. Sequencing the genome: Zhanjiang Liu. Chapter 27. Bioinformatics: Lei Liu. Part 5. Dealing with the Daunting Genomes of Aquaculture Species. Chapter 28. Dealing with duplicated genomes of teleosts: Alan Christoffels. Chapter 29. Bivalve genomics: complications, challenges, and future perspectives: Jason P. Curole and Dennis Hedgecock
£189.00
John Wiley and Sons Ltd Resistant Starch
Book SynopsisThe discovery of resistant starch is considered one of the major developments in our understanding of the importance of carbohydrates for health in the past twenty years. Resistant starch, which is resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine, is naturally present in foods. Resistant Starch: Sources, Applications and Health Benefits covers the intrinsic and extrinsic sources of resistant starch in foods, and compares different methods of measuring resistant starch and their strengths and limitations. Applications in different food categories are fully covered, with descriptions of how resistant starch performs in bakery, dairy, snack, breakfast cereals, pasta, noodles, confectionery, meat, processed food and beverage products.Table of ContentsPreface xvii About the Editors xix List of Contributors xxi Acknowledgements xxv 1 Starch Biosynthesis in Relation to Resistant Starch 1Geetika Ahuja, Sarita Jaiswal and Ravindra N. Chibbar 1.1 Introduction 1 1.1.1 Starch components 1 1.1.2 Resistant starch 2 1.2 Factors Affecting Starch Digestibility 3 1.3 Starch Biosynthesis 4 1.4 Starch Biosynthesis in Relation to RS 6 1.4.1 ADP-glucose pyrophosphorylase (AGPase) 6 1.4.2 Starch synthases (SS) 6 1.4.3 Starch branching enzymes (SBE) 11 1.4.4 Starch debranching enzymes (DBE) 13 1.5 Concluding Remarks 13 Acknowledgements 15 References 15 2 Type 2 Resistant Starch in High-Amylose Maize Starch and its Development 23Hongxin Jiang and Jay-lin Jane 2.1 Introduction 23 2.2 RS Formation in High-Amylose Maize Starch 28 2.3 RS Formation During Kernel Development 29 2.4 Elongated Starch Granules of High-Amylose Maize Starch 31 2.4.1 Structures of elongated starch granules 31 2.4.2 Formation of elongated starch granules 33 2.4.3 Location of RS in the starch granule 35 2.5 Roles of High-Amylose Modifier (HAM) Gene in Maize ae-Mutant 36 2.6 Conclusions 37 References 38 3 RS4-Type Resistant Starch: Chemistry, Functionality and Health Benefits 43Clodualdo C. Maningat and Paul A. Seib 3.1 Introduction 43 3.2 Historical Account of Starch Indigestibility 44 3.3 Starch Modification Yielding Increased Resistance to Enzyme Digestibility 47 3.3.1 Cross-linked RS4 starches 50 3.3.2 Substituted RS4 starches 54 3.3.3 Pyrodextrinized RS4 Starches 56 3.4 Physicochemical Properties Affecting Functionality 57 3.5 Physiological Responses and Health Benefits 60 3.6 Performance in Food and Beverage Products 65 3.7 Conclusions and Future Perspectives 68 References 68 4 Novel Applications of Amylose-Lipid Complex as Resistant Starch Type 5 79Jovin Hasjim, Yongfeng Ai and Jay-lin Jane 4.1 Introduction 79 4.2 Enzyme Digestibility of Amylose-Lipid Complex 80 4.2.1 Effects of lipid structure on the enzyme resistance of amylose-lipid complex 81 4.2.2 Effects of the crystalline structure on the enzyme resistance of amylose-lipid complex 82 4.2.3 Effects of amylose-lipid complex on the enzyme resistance of granular starch 82 4.3 Production of Resistant Granular Starch Through Starch-Lipid Complex Formation 83 4.3.1 Effects of fatty-acid structure on the RS content 83 4.3.2 Effects of debranching on the RS content 85 4.4 Applications of the RS Type 5 86 4.5 Health Benefits of RS Type 5 87 4.5.1 Glycemic and insulinemic control 87 4.5.2 Colon cancer prevention 89 4.6 Conclusion 91 References 92 5 Digestion Resistant Carbohydrates 95Annette Evans 5.1 Introduction 95 5.2 Starch Digestion 95 5.3 Physical Structures of Starch 97 5.3.1 Starch helices 98 5.3.2 Crystalline structures 99 5.3.3 Starch granule structure 99 5.4 Resistant Starch due to Physical Structure 100 5.5 Molecular Structure of Starch 102 5.6 Enzyme Resistance due to Molecular Structure 103 5.7 Conclusion 106 References 106 6 Slowly Digestible Starch and Health Benefits 111Genyi Zhang and Bruce R. Hamaker 6.1 Introduction 111 6.2 SDS and Potential Beneficial Health Effects 112 6.2.1 Potential health benefit of SDS relative to RDS 113 6.3 The Process of Starch Digestion 115 6.3.1 Enzyme action 115 6.4 Structural and Physiological Fundamentals of SDS 116 6.4.1 Physical or food matrix structures related to SDS 117 6.4.2 Starch chemical structures leading to SDS 118 6.4.3 Other food factors that decrease digestion rate 120 6.4.4 Physiological control of food motility 121 6.5 Application-Oriented Strategies to Make SDS 121 6.5.1 Starch-based ingredients 121 6.5.2 SDS generation in a food matrix 122 6.6 Considerations 123 References 123 7 Measurement of Resistant Starch and Incorporation of Resistant Starch into Dietary Fibre Measurements 131Barry V. McCleary 7.1 Introduction 131 7.2 Development of AOAC Official Method 2002.02 133 7.3 Development of an Integrated Procedure for the Measurement of Total Dietary Fibre 136 References 142 8 In Vitro Enzymatic Testing Method and Digestion Mechanism of Cross-linked Wheat Starch 145Radhiah Shukri, Paul A. Seib, Clodualdo C. Maningat, and Yong-Cheng Shi 8.1 Introduction 145 8.2 Materials and Methods 148 8.2.1 Materials 148 8.2.2 General methods 148 8.2.3 Conversion of CL wheat starch to phosphodextrins and 31PNMR spectra of the phosphodextrins 148 8.2.4 Digestibility of CL wheat starch 149 8.2.5 Thermal properties 150 8.2.6 Microscopic observation 150 8.2.7 Scanning electron microscope (SEM) 150 8.2.8 Statistical analysis 150 8.3 Results and Discussion 151 8.3.1 Effects of a-amylase/amyloglucosidase digestion on P content and chemical forms of the phosphate esters on starch 151 8.3.2 Thermal properties 152 8.3.3 Starch granular morphology before and after enzyme digestion 153 8.3.4 Digestibility 160 8.4 Conclusions 162 8.5 Acknowledgements 163 8.6 Abbreviations Used in This Chapter 163 References 163 9 Biscuit Baking and Extruded Snack Applications of Type III Resistant Starch 167Lynn Haynes, Jeanny Zimeri and Vijay Arora 9.1 Introduction 167 9.2 Thermal Characteristics of Heat-Shear Stable Resistant Starch Type III Ingredient 168 9.3 Application to Biscuit Baking: Cookies 172 9.4 Cracker Baking 175 9.5 Extruded Cereal Application 178 9.5.1 Preparation of extruded RTE cereal and analysis 179 References 189 10 Role of Carbohydrates in the Prevention of Type 2 Diabetes 191Thomas M.S. Wolever 10.1 Introduction 191 10.2 Background 191 10.2.1 Definition of diabetes 191 10.2.2 Types of diabetes 192 10.2.3 Complications of diabetes 192 10.2.4 Prevalence of diabetes 192 10.2.5 Risk factors for type 2 diabetes 193 10.3 Carbohydrates and Risk of Type 2 Diabetes 193 10.3.1 Markers of carbohydrate quality 193 10.4 Pathogenesis of Type 2 Diabetes 195 10.5 Effect of Altering Source or Amount of Dietary Carbohydrate on Insulin Sensitivity, Insulin Secretion and Disposition Index 197 10.6 Mechanisms by Which Low-GI Foods Improve Beta-Cell Function 199 10.6.1 Glucose toxicity 199 10.6.2 Reduced serum free fatty acids (FFA) 200 10.6.3 Increased GLP-1 secretion 201 10.7 Conclusions 202 References 202 11 Resistant Starch on Glycemia and Satiety in Humans 207Mark D. Haub 11.1 Introduction 207 11.2 Diet and Resistant Starch 208 11.3 Resistant Starch and Insulin Sensitivity 209 11.4 Current Theoretical Mechanism 209 11.5 Satiety 211 11.6 Fermentation and Gut Microbiota 212 11.7 Effect of RS Type 212 11.8 Summary 213 References 213 12 The Acute Effects of Resistant Starch on Appetite and Satiety 215Caroline L. Bodinham and M. Denise Robertson 12.1 Appetite Regulation 215 12.2 Measurement of Appetite in Humans 216 12.3 Proposed Mechanisms for an Effect of Resistant Starch on Appetite 217 12.4 Rodent Data 218 12.5 Human Data 221 References 225 13 Metabolic Effects of Resistant Starch 229Martine Champ 13.1 Fermentation of RS and Its Impact on Colonic Metabolism 230 13.2 Resistant Starch, Glycemia, Insulinaemia and Glucose Tolerance 235 13.3 RS Consumption and Lipid Metabolism 236 13.4 RS Consumption, GIP, GLP-1 and PYY Secretion 238 13.5 RS Consumption, Satiety and Satiation and Fat Deposition 239 13.6 Conclusion 242 References 244 14 The Microbiology of Resistant Starch Fermentation in the Human Large Intestine: A Host of Unanswered Questions 251Harry J. Flint 14.1 Introduction 251 14.2 Identifying the Major Degraders of Resistant Starch in the Human GI Tract 252 14.2.1 The human colonic microbiota 252 14.2.2 Cultural studies 252 14.2.3 16S rRNA-based studies 253 14.3 Systems for Starch Utilization in Gut Bacteria 254 14.3.1 Bacteroides spp. 255 14.3.2 Bifidobacterium spp. 255 14.3.3 Lachnospiraceae - Roseburia spp., Eubacterium rectale and relatives 256 14.3.4 Ruminococcaceae 256 14.4 Metagenomics 256 14.5 Factors Influencing Competition for Starch as a Growth Substrate 257 14.6 Metabolite Cross-Feeding 258 14.7 Impact of Dietary Resistant Starch upon Colonic Bacteria and Bacterial Metabolites in Humans 259 14.8 Conclusions and Future Prospects 260 Acknowledgements 262 References 262 15 Colon Health and Resistant Starch: Human Studies and Animal Models 267Suzanne Hendrich, Diane F. Birt, Li Li and Yinsheng Zhao 15.1 RS Classification 267 15.2 RS and Colon Health: Overview 267 15.3 RS, Gut Microbes and Microbial Fermentation 268 15.3.1 RS and laxation 269 15.3.2 RS, IBS and diverticulosis 270 15.3.3 RS and IBD 270 15.3.4 RS and colon cancer risk – human studies 271 15.4 Colon Cancer Prevention – Animal Models 272 15.5 Conclusions 275 References 275 Index 279
£159.60
John Wiley and Sons Ltd Antioxidants and Functional Components in Aquatic
Book SynopsisAntioxidants and Functional Components in Aquatic Foods compiles for the first time the past and present research done on pro and antioxidants in aquatic animals. The book addresses an area of extreme importance for aquatic foods, since lipid oxidation leads to such a large number of quality problems.Table of ContentsList of contributors ix Preface xi 1 Oxidation in aquatic foods and analysis methods 1 Magnea G. Karlsdottir, Holly T. Petty , and Hordur G. Kristinsson 1.1 Introduction 1 1.2 Analysis of lipid oxidation 2 1.3 Conclusions 16 References 16 2 Protein oxidation in aquatic foods 23 Caroline P. Baron 2.1 Introduction 23 2.2 Mechanisms involved in protein oxidation 24 2.3 Impact of protein oxidation on aquatic food 30 2.4 Case studies 33 2.5 Conclusions and perspectives 38 References 38 3 Influence of processing on lipids and lipid oxidation in aquatic foods 43 Sivakumar Raghavan and Hordur G. Kristinsson 3.1 Effect of freezing on lipid oxidation 43 3.2 Effect of salting and drying on lipid oxidation 49 3.3 Effect of fermentation on lipid oxidation 53 3.4 Effect of smoking on lipid oxidation 55 3.5 Effect of high-pressure processing on lipid oxidation 58 3.6 Effect of irradiation on lipid oxidation 61 3.7 Effect of microwave processing on lipid oxidation 63 3.8 Effect of modified atmosphere on lipid oxidation 65 3.9 Effect of pH shift extraction method on lipid oxidatio 67 3.10 Effect of canning on lipid oxidation 70 References 73 4 Strategies to minimize lipid oxidation of aquatic food products post harvest 95 Huynh Nguyen Duy Bao and Toshiaki Ohshima 4.1 Introduction 95 4.2 Lipid oxidation and quality deterioration in post-harvest aquatic food products 96 4.3 Post-harvest control of oxidative deterioration in aquatic food products 106 4.4 Conclusions and prospects 117 References 118 5 Antioxidative strategies to minimize oxidation in formulated food systems containing fish oils and omega-3 fatty acids 127 Charlotte Jacobsen, Anna Frisenfeldt Horn, Ann-Dorit Moltke Sørensen, K. H. Sabeena Farvin, and Nina Skall Nielsen 5.1 Introduction 127 5.2 The lipid oxidation process 128 5.3 Factors affecting lipid oxidation in omega-3-enriched foods 129 5.4 Introduction to antioxidants 131 5.5 Antioxidant effects in different omega-3-enriched food products 132 5.6 Other strategies to protect omega-3 products against oxidation 145 5.7 Conclusions 145 References 146 6 Methods for assessing the antioxidative activity of aquatic food compounds 151 Holmfridur Sveinsdottir, Patricia Y. Hamaguchi, Hilma Eidsdottir Bakken, and Hordur G. Kristinsson 6.1 Background 151 6.2 Oxidation and antioxidants 153 6.3 Methods for determining antioxidant activity 157 References 169 7 Influence of fish consumption and some of its individual constituents on oxidative stress in cells, animals, and humans 175 Britt Gabrielsson, Niklas Andersson, and Ingrid Undeland 7.1 Introduction 175 7.2 What is oxidative stress? 176 7.3 Why is oxidative stress of importance and how does it link to diet? 177 7.4 How is oxidative stress measured? 178 7.6 Effects of fish intake on biomarkers used to evaluate oxidative stress 195 7.7 Methodological considerations 200 7.8 Conclusion and need for future studies 202 References 204 8 Marine antioxidants: polyphenols and carotenoids from algae 219 Kazuo Miyashita 8.1 Introduction 219 8.2 Chain-breaking antioxidants 220 8.3 Antioxidants and their beneficial health effects 221 8.4 Seaweeds as a rich source of antioxidants 222 8.5 Algal polyphenols 222 8.6 Marine carotenoids 224 8.7 Antioxidant activity of carotenoids 225 8.8 Astaxanthin and fucoxanthin 226 8.9 Conclusions 228 References 229 9 Fish protein hydrolysates: production, bioactivities, and applications 237 Soottawat Benjakul, Suthasinee Yarnpakdee, Theeraphol Senphan, Sigrun M. Halldorsdottir, and Hordur G. Kristinsson 9.1 Introduction 237 9.2 Source of fish protein hydrolysates 238 9.3 Production of fish protein hydrolysate 241 9.4 Properties of hydrolysate 255 9.5 Applications of fish protein hydrolysates 263 References 266 10 Antioxidant properties of marine macroalgae 283 Tao Wang, Rosa Jonsdottir, Gudrun Olafsdottir, and Hordur G. Kristinsson 10.1 Introduction 283 10.2 Antioxidant properties of algal polyphenols 284 10.3 Antioxidant activity of algal sulfated polysaccharides 298 10.4 Antioxidant activities of fucoxanthin 302 10.5 Antioxidant activities of sterols from marine algae 304 10.6 Antioxidant activities of peptides derived from marine algae 306 10.7 Antioxidant activity of mycosporine-like amino acids 307 10.8 Concluding remarks 310 References 311 Index 319
£170.00
John Wiley and Sons Ltd Color Atlas of Postharvest Quality of Fruits and
Book SynopsisThe effects of time and temperature on the quality of fruits and vegetables throughout their postharvest life are visually depicted in the Color Atlas of Postharvest Quality of Fruits and Vegetables. Through hundreds of vibrant color photographs, this unique resource illustrates how the appearance (e.g.Table of ContentsForeword. Acknowledgments. Introduction. Chapter 1. Subtropical and Tropical Fruits. Grapefruit. Orange. Mandarin. Mango. Papaya. Passion fruit. Carambola. Bibliography. Chapter 2. Pome and Stone Fruits. Apple. Peach. Bibliography. Chapter 3. Soft Fruits and Berries. Blackberry. Blueberry. Currant. Raspberry. Strawberry. Bibliography. Chapter 4. Cucurbitaceae. Cantaloupe. Watermelon. Yellow Squash. Bibliography. Chapter 5. Solanaceous and Other Fruits Vegetables. Tomato. Cape Gooseberry. Green Bell Pepper. Eggplant. Sweetcorn. Bibliography. Chapter 6. Legumes and Brassicas. Faba Bean. Snap Bean. Cabbage. Cauliflower. Broccoli. Brussels Sprouts. Bibliography. Chapter 7. Stem, Leaf and Other Vegetables. Asparagus. Lettuce. Witloof Chicory. Mushroom. Bibliography. Chapter 8. Alliums. Leek. Green Onion. Fresh Garlic. Bibliography
£229.85
John Wiley and Sons Ltd Organic Meat Production and Processing
Book SynopsisOrganic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is impacted.Table of ContentsList of Contributors xv 1 Historical and Current Perspectives on Organic Meat Production 1 Ellen J. Van Loo, Steven C. Ricke, Corliss A. O’Bryan, and Michael G. Johnson 1.1 What is organic – definition 1 1.2 History and development of the modern organic food industry 1 1.3 Organic food labels 3 1.4 Organic meat and objectives of this book 8 Acknowledgment 8 References 8 SECTION I: ECONOMICS, MARKET, AND REGULATORY ISSUES 11 2 Organic Meat Operations in the United States 13 Corliss A. O’Bryan, Ellen J. Van Loo, Steven C. Ricke, and Philip G. Crandall 2.1 Introduction 13 2.2 The market for organic meat in the United States 14 2.3 Production and supply of organic meat in the United States 14 2.4 Future of the US organic meat industry 20 References 20 3 Regulatory Issues in Domestically Raised and Imported Organic Meats in the United States 23 Harrison M. Pittman, Kerri C. Boling, and Shannon J. Mirus 3.1 Introduction 23 3.2 The national organic program 24 3.3 Future directions and conclusions 50 References 51 4 Organic Meat Production in Europe: Market and Regulation 53 Simona Naspetti and Raffaele Zanoli 4.1 Introduction 53 4.2 The regulatory framework 53 4.3 Organic animal production: salient features of the new EU regulation 55 4.4 Characteristics of the organic meat industry 56 4.5 Consumer issues 61 4.6 Conclusions 65 References 66 5 Organic Meat Marketing 67 Ellen J. Van Loo, Vincenzina Caputo, Rodolfo M. Nayga, Jr., Maurizio Canavari, and Steven C. Ricke 5.1 Introduction 67 5.2 Consumers’ purchasing drivers and deterrents 67 5.3 Economics and price premium 75 5.4 An analysis across organic buyer types and sociodemographic dimensions 78 5.5 Conclusions 80 Acknowledgment 81 References 81 SECTION II: MANAGEMENT ISSUES FOR ORGANICALLY RAISED AND PROCESSED MEAT ANIMALS 87 6 Health and Welfare of Organic Livestock and Its Challenges 89 Albert Sundrum 6.1 Introduction 89 6.2 Characteristics of organic livestock farming 90 6.3 Implications of living conditions on animal health and welfare 91 6.4 Heterogeneity of living conditions between organic farms 96 6.5 Status of animal health and welfare in organic farming 97 6.6 Different perspectives 98 6.7 Inconsistencies and cognitive dissonances 102 6.8 Challenges 105 6.9 New approach 107 References 108 7 Environmental Impacts and Life Cycle Analysis of Organic Meat Production and Processing 113 Cesare Castellini, Antonio Boggia, Luisa Paolotti, Greg J. Thoma, and Dae-soo Kim 7.1 Organic meat and environmental impacts 113 7.2 The life cycle assessment method 114 7.3 Case study–environmental impact evaluation of poultry production systems, by means of LCA: comparison among conventional, organic, and organic-plus 119 7.4 Case study–national scan-level carbon footprint for US swine production 128 7.5 Conclusions 134 References 134 8 Genetics of Poultry Meat Production in Organic Systems 137 Poul Sørensen 8.1 Introduction 137 8.2 The growth 139 8.3 Adaptation to outdoor facilities 140 8.4 Concentration and/or quality of nutrients fed to the organically grown chicken 141 8.5 The parent stock should be organically kept – perhaps? 142 8.6 Where to buy genetic material, or is it necessary to breed for organically grown chickens? 142 8.7 Dual purpose or specialised breeds 143 8.8 Conclusion 143 References 144 9 Organic Meat By-Products for Affiliated Food Industries 147 Claudia S. Dunkley, Dave Carter, and Kingsley Dunkley 9.1 Introduction 147 9.2 Meat by-products 148 9.3 Marketing organic by-products 150 9.4 Current regulations regarding the pet-food industry 151 9.5 Organic product and by-product use in the pet-food industry 152 9.6 Where do we go from here? 154 9.7 Other uses of organic by-products 154 9.8 Conclusions 155 References 155 10 Organic Animal Nutrition and Feed Supplementations 157 Vesela I. Chalova and Steven C. Ricke 10.1 Introduction 157 10.2 Organic animal nutrition: general considerations 158 10.3 Proteins 160 10.4 Mineral and vitamin supplementations 167 10.5 Conclusions and perspectives 169 Acknowledgment 169 References 169 11 Production of Forage Crops Suitable for Feeding Organically Raised Meat Animals 177 Ivan Manolov and Christina Yancheva 11.1 Introduction 177 11.2 Crop rotations 178 11.3 Intercropping 180 11.4 Green manure and cover crops 180 11.5 Undersowing 181 11.6 Weed management 182 11.7 Soil fertility 183 11.8 Cereal crops 185 11.9 Fodder crops 186 11.10 Pastures 190 11.11 Conclusion 192 References 192 SECTION III: PROCESSING, SENSORY, AND HUMAN HEALTH ASPECTS OF ORGANIC MEATS 199 12 Slaughter Options for Organic Meat Producers in the United States 201 Corliss A. O’Bryan, Kristen E. Gibson, Philip G. Crandall, and Steven C. Ricke 12.1 Introduction 201 12.2 Fixed facilities 201 12.3 Mobile slaughter units 203 12.4 On-farm poultry processing 205 12.5 Waste management 206 12.6 Conclusions 208 Acknowledgment 208 References 208 List of resources 208 13 Alternatives to Traditional Antimicrobials for Organically Processed Meat and Poultry 211 T. Matthew Taylor, Rolf Joerger, Enrique Palou, Aurelio López-Malo, Rául Avila-Sosa, and Thelma Calix-Lara 13.1 Introduction 211 13.2 Weak organic acids and associated salts 214 13.3 Chlorine and the oxidizing antimicrobials 221 13.4 Antimicrobial polypeptides and biopreservation 225 13.5 Concluding remarks 229 References 230 14 Nutritional Value of Organic Meat and Potential Human Health Response 239 Ewa Rembiałkowska and Maciej Badowski 14.1 Introduction 239 14.2 Beef 242 14.3 Mutton and lamb 243 14.4 Pork 244 14.5 Poultry 247 14.6 Rabbit meat 247 14.7 Summary 249 References 252 15 Sensory Assessment of Organic Meats 257 Lydia J. Rice and Jean-François Meullenet 15.1 Introduction 257 15.2 Types of sensory testing 258 15.3 Sensory research on organic meat 263 15.4 Conclusions 269 References 270 Appendix A Minimum number of assessment in a triangle test 273 Appendix B Critical number of correct response in a triangle test (entries are xa,n) 274 16 Chemical Residues in Organic Meats Compared to Conventional Meats 275 Sergio Ghidini, Emanuela Zanardi, Mauro Conter, and Adriana Ianieri 16.1 Introduction 275 16.2 Inorganic residues and contaminants 276 16.3 Organic residues and contaminants 279 16.4 Pesticides 280 16.5 Polycyclic aromatic hydrocarbons (PAHs) 280 16.6 Veterinary drugs 281 16.7 Conclusions 282 References 283 SECTION IV: THE CURRENT FOOD SAFETY STATUS OF ORGANIC MEATS 285 17 Prevalence of Food-Borne Pathogens in Organic Beef 287 Megan E. Jacob, J. Trent Fox, and T. G. Nagaraja 17.1 Introduction 287 17.2 E. coli O157 and non-O157 STEC 290 17.3 Salmonella 292 17.4 Campylobacter 293 17.5 Listeria monocytogenes 294 17.6 Conclusions 294 References 296 18 Incidence of Food-Borne Pathogens in Organic Swine 301 Marcos H. Rostagno and Paul D. Ebner 18.1 Introduction 301 18.2 Incidence of bacterial food-borne pathogens 303 18.3 Antimicrobial resistance in conventional versus organic pork production 305 18.4 Incidence of parasites 308 18.5 Conclusions 309 References 310 19 Food-borne Pathogen Occurrence in Organically and Naturally Raised Poultry 315 Ellen J. Van Loo, Sherry N. Melendez, Irene B. Hanning, and Steven C. Ricke 19.1 Introduction 315 19.2 Broiler production in the United States 316 19.3 Prevalence of food-borne pathogens in pasture and organically raised poultry 318 19.4 Antibiotic resistance 321 19.5 Conclusions 324 Acknowledgment 324 References 324 SECTION V: PREHARVEST CONTROL MEASURES FOR ASSURING THE SAFETY OF ORGANIC MEATS 329 20 Probiotics as Pathogen Control Agents for Organic Meat Production 331 Gregory R. Siragusa and Steven C. Ricke 20.1 Introduction 331 20.2 Antibiotics in food animal production 332 20.3 Development of probiotics 333 20.4 Probiotics and the GI tract 334 20.5 Probiotics and mechanisms of protection 336 20.6 Company-specific inoculant 340 20.7 Conclusions 341 Acknowledgment 342 References 343 21 Gut Health and Organic Acids, Antimicrobial Peptides, and Botanicals as Natural Feed Additives 351 Jacqueline Jacob and Anthony Pescatore 21.1 Introduction 351 21.2 Gut health and microbial population 353 21.3 Organic acids 355 21.4 Antimicrobial peptides 359 21.5 Phytogenic compounds/botanicals 362 21.6 Conclusions 369 References 370 22 Prebiotics 379 Jacqueline Jacob and Anthony Pescatore 22.1 Introduction 379 22.2 Fructo-oligosaccharides 383 22.3 Mannanoligosaccharides (MOS) 384 22.4 Other oligosaccharides 389 22.5 Inulin 390 22.6 Combinations of feed additives 392 22.7 Conclusions 399 References 399 23 Bacteriophages for Potential Food Safety Applications in Organic Meat Production 407 Steven C. Ricke, Paul Hererra, and Debabrata Biswas 23.1 Introduction 407 23.2 Bacteriophage biology 408 23.3 Postharvest application of bacteriophage in meat processing 409 23.4 Preharvest phage therapy 411 23.5 Bacteriophage and animal host response 412 23.6 Overcoming barriers to bacteriophage GI tract therapy 414 23.7 Optimizing phage sources for therapeutic application 417 23.8 Conclusions 418 Acknowledgment 419 References 419 24 The Future of Organic Meats 425 Ellen J. Van Loo, Steven C. Ricke, Corliss A. O’Bryan, and Michael G. Johnson 24.1 Synopsis of the different sections 425 24.2 Future of the organic meat industry 427 Acknowledgment 429 References 429 Index 431
£190.90
John Wiley and Sons Ltd Terrorism Radicalism and Populism in Agriculture
Book SynopsisThis controversial volume discusses and reports on the soft terrorism perpetrated by alternative agriculture radicals and by populists who peddle misinformation, propaganda, hate and property destruction in agriculture and the massive costs to Americans.Trade Review“This book will be used in every issues class on college campuses and by anyone interested in animal, environmental, globalization, and food and fiber issues.” --Gail Cramer, Professor of Agricultural Economics and Agribusiness, Louisiana State University—Baton Rouge. 'A fascinating book ...the last chapter gives an excellent historical view of farm organizations in the United States, including a great deal of information that few know. about the evolution of farm organizations starting from about 1830.' BioScience September 2003.Table of ContentsPreface. 1. Introduction to Radical, Populist, and Terrorist Agriculture. 2. Understanding How Radical Agriculturalists Think: Postmodernist Philosophy. 3. Antiglobalists. 4. Radical Environmentalists. 5. Luddites. 6. Animal Rightists. 7. Agrarian Populism and Farm Fundamentalism. 8. Populist Mythology. 9. Farm Organizations, Protest, and Populism. 9. Farm Organizations, Protest, and Populism. 10. Summing Up: Costs and Cures. Index.
£80.70
John Wiley and Sons Ltd Analysis of AntioxidantRich Phytochemicals
Book SynopsisTo quantify antioxidants in natural sources, the application of chromatography techniques with different detectors followed by skillful sample preparation is necessary.Table of ContentsPreface vii Contributors ix Chapter 1 Important Antioxidant Phytochemicals in Agricultural Food Products 1 Zhimin Xu Chapter 2 The Procedure, Principle, and Instrumentation of Antioxidant Phytochemical Analysis 25 Brittany White, Lydia Rice, and Luke R. Howard Chapter 3 Analysis Methods of Phenolic Acids 69 Zhimin Xu Chapter 4 Analysis Methods of Carotenoids 105 Rachel E. Kopec, Jessica L. Cooperstone, Morgan J. Cichon, and Steven J. Schwartz Chapter 5 Analysis Methods of Anthocyanins 149 Ronald L. Prior and Xianli Wu Chapter 6 Analysis Methods of Ellagitannins 181 Stephen T. Talcott and Kimberly A. Krenek Chapter 7 Analytical Methods of Flavonols and Flavones 207 Francisco A. Tomas-Barberan and Federico Ferreres Chapter 8 Analysis Methods of Proanthocyanidins 247 Liwei Gu Chapter 9 Analysis Methods of Flavanones 275 G.K. Jayaprakasha, Amit Vikram, and Bhimanagouda S. Patil Chapter 10 Analysis Methods of Phytosterols 313 Laura Nystr€om Chapter 11 Analysis Methods for Tocopherols and Tocotrienols 353 Robert A. Moreau and Anna-Maija Lampi Index 387
£190.90
John Wiley and Sons Ltd Advances in Dairy Ingredients
Book SynopsisFunctional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these developments. Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology.Trade Review“This book provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. It brings together experts from around the world to provide insights into the scientific basis for the success of dairy ingredients in modern food products and a glimpse into the future of new dairy ingredients and foods on the horizon.” (South African Food Science and Technology, 1 November 2015) “The book is generally an excellent addition to pertinent literature in dairy sciences; it is a necessary reference for students, researchers and dairy manufacturers interested in developing and expanding the markets of their products.” (Science Progress, 1 March 2014) Table of ContentsContributors xv Preface xvii 1 Dairy Protein Powders 3 P. Schuck 1.1 Introduction 3 1.2 Extraction of Milk Proteins 5 1.2.1 Milk proteins 5 1.2.2 Separation of proteins 5 1.2.3 Pretreatment of milk 6 1.3 Drying Principles 10 1.3.1 Roller drying 10 1.3.2 Spray drying and fl uid bed drying/cooling 11 1.4 Drying of Dairy Proteins 17 1.4.1 Heat treatment 17 1.4.2 Water transfer 18 1.4.3 Energy consumption 18 1.5 Powder Properties 20 1.5.1 Powder structure 20 1.5.2 Particle size distribution 20 1.5.3 Powder density 20 1.5.4 Flowability 21 1.5.5 Rehydration of dairy protein powders 22 1.6 Conclusion 25 2 Lactose: Chemistry, Processing, and Utilization 31 J.A. Hourigan, E.V. Lifran, L.T.T. Vu, Y. Listiohadi, and R.W. Sleigh 2.1 Introduction 31 2.2 Forms and Properties of Lactose 32 2.2.1 Types of lactose 33 2.2.2 Mutarotation 38 2.2.3 Solubility and supersaturation 38 2.2.4 Properties of lactose crystals 42 2.3 Manufacture of Lactose 43 2.3.1 Industrial processes for α-lactose monohydrate 44 2.3.2 Creation of amorphous lactose during the α-lactose monohydrate manufacturing process 47 2.3.3 Crystallization theory and research trends 48 2.3.4 Effect of impurities on lactose crystal growth 51 2.4 Effect of Moisture on Lactose in the Solid State 53 2.4.1 Moisture-induced crystallization of amorphous lactose 53 2.4.2 Effect of moisture on the crystalline forms of lactose 56 2.4.3 Effect of moisture and amorphous lactose content in lactose-rich dairy powders 57 2.5 Lactose Applications 58 2.6 Summary 60 3 Dairy Ingredients Containing Milk Fat Globule Membrane: Description, Composition, and Industrial Potential 71 X. Elías-Argote, A. Laubscher, and R. Jiménez-Flores 3.1 Introduction 71 3.2 Origin and Function of the MFGM 73 3.3 Composition and Structure of the MFGM 75 3.3.1 Lipids of the milk fat globule membrane 76 3.3.2 Milk fat globule membrane proteins 79 3.4 Health Benefi ts of the Milk Fat Globule Membrane 83 3.4.1 Anticancer properties of MFGM 83 3.4.2 Antimicrobial and antiviral properties of the MFGM 84 3.4.3 MFGM and lactic acid bacteria binding 84 3.5 Technical Aspects and Foods Based on MFGM 85 3.5.1 Emulsifying and stabilizing properties of MFGM 85 3.5.2 Potential delivery systems derived from MFGM 86 3.5.3 MFGM components as part of food systems 86 3.5.4 Isolation of the MFGM 87 3.6 MFGM: A Novel Product from Dairy Products 88 3.7 Methodology to Monitor the Biological Activity of the MFGM Before and After Processing 90 3.7.1 Atomic force microscopy 90 3.7.2 Confocal laser scanning microscopy 90 3.7.3 Laser tweezers and the MFGM 91 3.8 The Future of MFGM and Its Components 92 4 Biofunctional Dairy Protein Fractions 99 H. Roginski, L. Bennett, H. Korhonen, S.F. Gauthier, Y. Pouliot, and B.W. Woonton 4.1 Introduction 99 4.2 Physiologically Active Peptides from Milk 99 4.2.1 Antihypertensive peptides 100 4.2.2 Biological role of antithrombotic peptides 101 4.2.3 Biological role of immunomodulatory peptides 102 4.2.4 Biological role of opioid receptor-binding peptides 103 4.2.5 Biological role of metal-binding peptides 104 4.2.6 Conclusions 105 4.3 Antimicrobial and Antiviral Effects of Milk Proteins and Peptides 105 4.3.1 Antimicrobial proteins 106 4.3.2 Antimicrobial peptides 110 4.3.3 Antiviral proteins and peptides from milk 114 4.3.4 Conclusions 116 4.4 Immunoglobulins 116 4.4.1 Structure 117 4.4.2 Recovery and purifi cation 117 4.4.3 Biological effects 118 4.5 Milk Growth Factors 118 4.5.1 Composition and characteristics 119 4.5.2 Methods for extracting growth factors 119 4.5.3 Health benefi ts of milk growth factors 122 4.5.4 Future developments 123 4.6 Glycomacropeptide 123 4.6.1 Structure 123 4.6.2 Physiological effects in humans and animals 125 4.6.3 Future developments 126 5 Modern Chromatographic Separation Technologies for Isolation of Dairy Ingredients 137 B.W. Woonton, U. Kulozik, K. De Silva, and G.W. Smithers 5.1 Introduction 137 5.2 Isolation of Dairy Components Using Resin-Based Chromatography 138 5.2.1 Chromatographic hardware 138 5.2.2 Chromatographic adsorbents 141 5.2.3 Commercial applications of resin chromatography in the dairy industry 145 5.3 Membrane Adsorption Chromatography (MAC) 148 5.3.1 Principles of MAC technology and technical description 148 5.3.2 Separation of aCMP and gCMP by means of MAC 151 5.3.3 Separation of aCMP and gCMP in a direct capture mode 154 5.3.4 Processing scheme for the separation of CMP 156 5.4 Conclusions 156 6 Nonthermal Technologies in Dairy Processing 161 H.C. Deeth, N. Datta, and C. Versteeg 6.1 Introduction 161 6.2 High Pressure Processing 164 6.2.1 Principle 164 6.2.2 Equipment and operation 165 6.2.3 Effect on milk components 166 6.2.4 Applications 172 6.3 High Pressure Homogenization 177 6.3.1 Principle 177 6.3.2 Effect on milk components 178 6.3.3 Effect on products 183 6.3.4 Commercial developments 184 6.4 Ultrasonication 184 6.4.1 Principle 185 6.4.2 Setup 185 6.4.3 Effect on milk components 186 6.4.4 Applications 189 6.4.5 Commercial developments 192 6.5 Pulsed Electric Field Technology 192 6.5.1 Principle 193 6.5.2 Effect on milk components 194 6.5.3 Effects on products and processes 198 6.5.4 Commercial developments 199 6.6 Further Reading 200 7 Spray-Dried Dairy-Based Emulsions for the Delivery of Bioactives 217 M.A. Augustin and L. Sanguansri 7.1 Introduction 217 7.2 Considerations for Delivery of Bioactives 218 7.3 Spray-Dried Dairy-Based Emulsions 220 7.3.1 Formulation and preparation of emulsions 221 7.3.2 Spray drying of emulsions 222 7.4 Casein and Whey Protein-Based Spray-Dried Emulsions 223 7.4.1 Factors affecting physical stability 223 7.4.2 Emulsions for delivery of bioactives 224 7.5 Incorporation of Bioactive Ingredients into Functional Foods 226 7.6 Conclusion 227 8 Utilizing Dairy Protein Functionality in Food Microstructure Design 229 M. Golding 8.1 Introduction 229 8.2 Casein Functionality in Structured Foods 230 8.2.1 Acid coagulation 231 8.2.2 Enzymatic modifi cation 232 8.2.3 High pressure 236 8.2.4 Mixed biopolymer effects 241 8.3 Applications of Whey Protein Structuring in Foods 250 8.4 Milk Proteins as Emulsifi ers 252 8.5 Milk Proteins as Foaming Agents 258 8.6 Conclusions 260 9 Probiotics and Prebiotics 269 D.Y. Ying and C. Gantenbein-Demarchi 9.1 Introduction 269 9.2 Defi nitions 270 9.3 Probiotics 271 9.3.1 Historical aspects 271 9.3.2 Overview of important probiotic strains 272 9.3.3 Health benefi ts 274 9.3.4 Safety assessments of probiotics 275 9.3.5 Consumer acceptance and product overview 276 9.3.6 Probiotic dairy products and the world market 277 9.3.7 Other probiotic food products and recent developments 278 9.3.8 Guidelines for the evaluation of probiotics for food use 278 9.4 Prebiotics 279 9.5 Challenges and Approaches for Probiotic Ingredients 281 9.5.1 Strain selection 282 9.5.2 Understanding the probiotic mechanism 283 9.5.3 Survival of probiotics 283 9.5.4 Microencapsulation of probiotics 285 10 Dairy Ingredient Safety: The No Compromise Area 291 D. Eddy and A. Astin 10.1 Introduction 291 10.2 Background 292 10.3 Dairy Developments 292 10.4 Processing Requirements 294 10.5 Hazards and Risks 294 10.6 Regulation 295 10.7 Microbiological Ecology 296 10.8 Food Safety Programs and Food Safety Objectives 297 10.9 Emerging Processing Technologies 298 10.10 Validation and Verifi cation 299 10.11 Conclusion 300 11 Market Acceptance of Dairy Ingredients: What Consumers Are Thinking and Demanding 303 B. Davis and B. Katz 11.1 Background: Recognition and Relevance Are Drivers of Consumer Acceptance 303 11.2 Shopper Interest in Select Functional Benefi ts 306 11.2.1 Cognitive performance 306 11.2.2 Weight management 307 11.2.3 Lifestyle concerns 309 11.2.4 Gastrointestinal health 310 11.3 Concluding Remarks 311 12 The Future of Dairy Ingredients: Critical Considerations That Will Underpin Future Success 313 P.S. Tong and G.W. Smithers 12.1 Introduction 313 12.2 Evolution of Dairy Ingredients 313 12.2.1 “First-generation” dairy ingredients 314 12.2.2 “Second-generation” dairy ingredients 315 12.2.3 “Third-generation” dairy ingredients 315 12.3 Next Generation of Dairy Ingredients 315 12.3.1 Verifi able dairy food quality and safety 316 12.3.2 Optimal nutritional and functional performance 316 12.3.3 Sustainability, environment, and animal welfare 316 12.4 Conclusions 316 Index 319
£181.40
John Wiley and Sons Ltd Functional Foods Nutraceuticals and Degenerative
Book SynopsisFunctional Foods, Nutraceuticals and Degenerative Disease Prevention is a compilation of different segments of functional foods and nutraceuticals focusing on their mechanism of action in the human body leading to disease prevention. Numerous chapters deal with different functional foods in terms of their efficacy, highlighting the mechanism of action of their ingredients. The book focuses on the biochemistry and molecular biology of the disease prevention process rather than simply compiling the benefits of functional foods and nutraceuticals. Aimed primarily at an audience comprised of researchers, industry professionals, food scientists, medical professionals and graduate level students, Functional Foods, Nutraceuticals and Degenerative Disease Prevention offers a mechanism-based interpretation for the effect of nutraceuticals within the human body. Ultimately, the discussion of the biological effects of a variety of functional foods will provide a wholesome approTable of ContentsContributors xv Preface xvii About the Editors xix 1 Functional Foods, Nutraceuticals, and Disease Prevention: A Window to the Future of Health Promotion 3 Gopinadhan Paliyath and Kalidas Shetty 1.1 Chronic Degenerative Diseases in Modern Society: Implications on Life Quality, Productivity, Economic Burden 3 1.1.1 Diet and lifestyle changes: the missing foods 3 1.1.2 Social and economic burden of chronic degenerative diseases 4 1.2 Health Regulatory Properties of Foods: “Prevention Is Better Than Cure” 5 1.2.1 Fruit and vegetable consumption and disease prevention 6 References 8 2 Functional Foods and Nutraceuticals 11 Chung-Ja C. Jackson and Gopinadhan Paliyath 2.1 Introduction 11 2.2 Definition of Functional Foods and Nutraceuticals 12 2.2.1 Effects of functional foods and nutraceuticals on major chronic diseases 16 2.3 Sources and Biological Effects of Functional Foods and Nutraceuticals in Nature 19 2.3.1 Flaxseed (Linum usitatissimum) 20 2.3.2 Phytoestrogens 21 2.3.3 Tomatoes 21 2.3.4 Garlic (Allium sativum) 21 2.3.5 Cruciferous vegetables 22 2.3.6 Citrus fruits 22 2.3.7 Cranberry 23 2.3.8 Tea 23 2.3.9 Wine and grapes 24 2.3.10 Chocolate 24 2.3.11 Fish 25 2.3.12 Dairy products 25 2.3.13 Carbohydrates 26 2.3.14 Meat 26 2.3.15 Vitamins 26 2.3.16 Minerals 27 2.4 Functional Foods and Nutraceuticals: Health Claims and Benefits 27 2.4.1 Oats 27 2.4.2 Psyllium 27 2.4.3 Soybeans 28 2.4.4 Phytosterols 29 2.4.5 Fiber 29 2.4.6 D-Tagatose 29 2.5 Qualifi ed Health Claims 29 2.5.1 Selenium and cancer 29 2.5.2 Antioxidant vitamins and cancer 30 2.5.3 Nuts (e.g., walnuts) and heart disease 30 2.5.4 Omega-3 fatty acids and CHD 30 2.5.5 Phosphatidylserine/Phosphatidylcholine and cognitive dysfunction and dementia 30 2.5.6 Folic acid and neural tube birth defects 30 2.6 Functional Foods and Nutraceuticals: Safety Issues 30 2.6.1 Echinacea 31 2.6.2 Ephedra (also called “ma huang, herbal ecstasy, or mahuanggen”) 31 2.6.3 Feverfew 31 2.6.4 Garlic 31 2.6.5 Ginger 32 2.6.6 Gingko biloba 32 2.6.7 Ginseng 32 2.6.8 Kava kava products 32 2.6.9 St. John’s Wort 32 2.7 Regulation of Functional Foods and Nutraceuticals 33 2.8 Public Education and Dietary Guidance 35 2.9 Concluding Remarks 36 References 37 3 Nutritional Genomics: Fundamental Role of Diet in Chronic Disease Prevention and Control 45 Amy J. Tucker, Branden Deschambault, and Marica Bakovic 3.1 Introduction 45 3.2 Nutrigenetics 46 3.2.1 Gene polymorphisms 46 3.2.2 Single nucleotide polymorphisms (SNPs) 47 3.2.3 Nonsynonymous single nucleotide polymorphisms (nsSNPs) 47 3.2.4 Regulatory single nucleotide polymorphisms (rSNPs) 48 3.2.5 Splice site single nucleotide polymorphisms (ssSNPs) 48 3.2.6 Trans-Acting rSNPs 48 3.3 Complexities of chronic disease research in nutrigenetics 49 3.4 Chronic Disease and Rare SNPs 50 3.4.1 Copy number variants 50 3.5 CVD and Nutrigenetics 51 3.6 Nutrigenetics and Cancer 51 3.7 Summary of Nutrigenetic Research Potential 51 3.8 Nutriepigenetics 52 3.8.1 Role of the epigenome 52 3.8.2 Cause of epimutations 52 3.9 Epimutations in Chronic Disease 53 3.9.1 Epimutations and macronutrients/micronutrients 53 3.9.2 Epimutations and phytochemicals 54 3.10 Summary of Epigenetic Research Potential 54 3.11 Nutrigenomics 54 3.11.1 Genomic impact of diet 55 3.11.2 Carbohydrates and gene interactions 55 3.12.3 Cholesterol and gene interactions 56 3.11.4 FAs, lipids, and gene interactions 58 3.11.5 Lipids and APOE 59 3.11.6 Diet and APOE 60 3.11.7 Lipids and hepatic lipase (HL) 60 3.11.8 Diet and LIPC 61 3.11.9 Interaction between APOE and HL 61 3.12 Vitamin A and Gene Interactions 61 3.12.1 Dual roles of vitamin A 62 3.13 Vitamin E and Nutrigenomics 62 3.13.1 Vitamin E and atherosclerosis 62 3.13.2 Vitamin E and cholesterol biosynthesis 63 3.14 Vitamin D and Gene Interactions 63 3.14.1 Vitamin D and breast cancer 63 3.14.2 Vitamin D and FAs 64 3.15 Phytoestrogens and Gene Interactions 64 3.15.1 Phytoestrogens and breast cancer 64 3.15.2 Phytoestrogens and lipid, glucose metabolism 64 3.16 Phytosterols and Gene Interactions 65 3.16.1 Phytosterols and cholesterol metabolism 65 3.16.2 Phytosterols and cancer 65 3.17 Polyphenols and Gene Interactions 65 3.17.1 Polyphenols and CVD 65 3.17.2 Polyphenols and cancer 66 3.18 Nutrigenomics Summary: Advantages, Limitations, Future 66 3.19 Conclusions 67 References 67 4 Nutraceuticals and Antioxidant Function 75 Denise Young, Rong Tsao, and Yoshinori Mine 4.1 Introduction 75 4.2 Oxidative Stress and ROS 75 4.2.1 Endogenous sources of ROS 76 4.2.2 Exogenous sources of ROS 77 4.3 Antioxidants and Antioxidative Defense Systems 77 4.3.1 Endogenous antioxidants and antioxidative defenses 77 4.3.2 Dietary antioxidants 79 4.4 Phytochemicals 79 4.4.1 Polyphenols 80 4.4.2 Amides 85 4.4.3 Carotenoids 86 4.4.4 Mechanism of antioxidant action 87 4.5 Antioxidant Amino Acids, Peptides, and Proteins 90 4.6 Mechanism of Action of Antioxidant and Antioxidative Stress Amino Acids, Peptides, and Proteins 91 4.6.1 Amino acids 91 4.6.2 Peptides and proteins 91 4.7 Production of Antioxidant Peptides 95 4.8 Recent Advances in Analytical Techniques for Measuring Antioxidant Capacity and Oxidative Damage 96 4.8.1 Chemical antioxidant capacity assay 96 4.8.2 Cell-based antioxidant assays 99 4.9 Health Benefi ts of Nutraceutical Antioxidants 101 4.9.1 Evidence of antioxidant efficacy in disease states 101 4.9.2 Failure of antioxidants to demonstrate efficacy 102 4.10 Conclusion 102 References 103 5 Composition and Chemistry of Functional Foods and Nutraceuticals: Infl uence on Bioaccessibility and Bioavailability 113 Jissy K. Jacob and Gopinadhan Paliyath 5.1 Introduction 113 5.2 Polyphenols as Antioxidants 115 5.2.1 Free radicals and endogenous antioxidant defense mechanisms 115 5.2.2 Diet and exogenous antioxidants (flavonoids) 115 5.2.3 Antioxidant properties of flavonoids 117 5.3 Antioxidant Activity of Anthocyanins 118 5.4 Anthocyanin Biosynthesis and Localization 119 5.5 Bioaccessibility and Bioavailability of Polyphenols 121 5.6 Microstructural Characteristics of Grape Juice 122 5.7 Physicochemical Properties of the Dialyzed Juice Fraction 123 5.8 Ultrastructural Analysis of Juice Fractions 124 5.9 Composition of Juice Fractions 126 5.10 Antioxidant Activity of Juice Fractions 129 5.11 Metabolism and Bioavailability of Flavonoids 132 5.12 Dietary Polyphenols and Prevention of Diseases 135 5.12.1 Polyphenols and cardiovascular diseases 135 5.12.2 Polyphenols and cancer 136 5.13 Increasing Health Benefi cial Properties of Juices 137 References 139 6 Cruciferous Vegetable-Derived Isothiocyanates and Cancer Prevention 147 Ravi P. Sahu and Sanjay K. Srivastava 6.1 Introduction 147 6.2 Metabolism of Xenobiotics 149 6.3 ITCs and Inhibition of Cancer 150 6.3.1 Pancreatic cancer 150 6.3.2 Brain cancer 152 6.3.3 Prostate cancer 152 6.3.4 Lung cancer 154 6.3.5 Breast cancer 155 6.3.6 Colon cancer 156 6.3.7 Hepatic cancer 156 6.3.8 Bladder cancer 157 6.3.9 Multiple myeloma (MM) 158 6.3.10 Head and neck squamous cancer 159 6.3.11 Ovarian cancer 159 6.3.12 Skin cancer 160 Acknowledgments 161 References 161 7 The Disease-Preventive Potential of Some Popular and Underutilized Seeds 171 Rajeev Bhat 7.1 Introduction 171 7.2 Oil Seeds and Their Therapeutic Potential 172 7.2.1 Nigella seeds (Nigella sativa L.) 172 7.2.2 Sunfl ower seed (Helianthus annuus L.) 172 7.2.3 Groundnut seed (Arachis hypogea L.) 183 7.2.4 Sesame seeds (Sesamum indicum L.) 184 7.2.5 Oilseed rape (Brassica napus L.) 184 7.2.6 Saffl ower (Carthamus tinctorius L.) 184 7.2.7 Linseed (Linum usitatissimum L.) 185 7.3 Spice Seeds as Medicine 185 7.3.1 Coriander seeds (Coriandrum satium L.) 185 7.3.2 Caraway (Cumin carvi L.) 186 7.3.3 Pepper seeds (Piper nigrum L.) 186 7.3.4 Cumin seeds (Cuminum cyminum L.) 186 7.3.5 Fenugreek seeds (Trigonella foenum-graecum L.) 187 7.4 Legumes and Medicinal Use 187 7.4.1 Soybeans (Glycine max (L.) Merrill) 187 7.4.2 Mucuna pruriens L. 188 7.4.3 Tamarind seeds (Tamaridus indica L.) 188 7.5 Underutilized Seeds 189 7.5.1 Perilla (Perilla frutescens [Hassk.]) 189 7.5.2 Hunteria umbellata ([K. Schum] Hallier f.) 189 7.5.3 Microula sikkimensis (Hemsl.) 189 7.5.4 Chinese chive seeds (Allium tuberosum Rottl.) 190 7.5.5 Grape seeds (Vitis vinifera L.) 190 7.5.6 Pumpkin seeds (Cucurbita sp.) 191 7.5.7 Horse chestnut seeds (Aesculus hippocastanum L.) 192 7.6 Future Outlook 192 References 193 8 Effects of Carotenoids and Retinoids on Immune-Mediated Chronic Inflammation in Infl ammatory Bowel Disease 213 Hua Zhang, Ming Fan, and Gopinadhan Paliyath 8.1 Introduction 213 8.2 Carotenoids 213 8.3 IBDs 214 8.4 Phytochemicals and Downregulation of IBD 215 8.4.1 Antioxidative capacity of carotenoids to reduce oxidative stress generated from inflammation 215 8.4.2 Immune-modulating activity of carotenoids 216 8.5 Effects of Carotenoids on Immune Genetic Mechanism of IBD 221 8.5.1 Potential role of retinoid receptors in attenuation of inflammatory diseases 222 8.5.2 Modulation of inflammatory responses through activation of nuclear receptors containing RXR heterodimers 223 8.6 Effects of Retinoids and Carotenoids on the Oxidative Stress Signaling Pathway 226 References 229 9 Ruminant Trans Fat as Potential Nutraceutical Components to Prevent Cancer and Cardiovascular Disease 235 Ye Wang, Catherine J. Field, and Spencer D. Proctor 9.1 Introduction 235 9.2 c9,t11-CLA Isomer and Health Implications 237 9.2.1 CLA modulates carcinogenesis 237 9.3 Mechanisms of CLA Action on Cancer 245 9.4 CLA Modulates CHD Risk Factors 245 9.5 Mechanisms of CLA Action on CHD 246 9.6 Vaccenic Acid 252 9.6.1 VA modulates carcinogenesis 253 9.6.2 VA modulates CVD risk factors 253 9.7 Dairy Fat Enriched with VA and CLA 254 9.7.1 Enriched dairy fat modulates carcinogenesis 254 9.7.2 Enriched dairy fat modulates CVD risk factors 255 9.8 Discussion 255 References 256 10 Nanotechnology for Cerebral Delivery of Nutraceuticals for the Treatment of Neurodegenerative Diseases 263 Jasjeet Kaur Sahni, Sihem Doggui, Lé Dao, and Charles Ramassamy 10.1 Introduction 263 10.2 Oxidative Stress in Mild Cognitive Impairment (MCI) and AD 264 10.3 Efficacy of Selected Components of Nutraceutical Compounds in the Amyloid Cascade and in the Prevention of AD 266 10.4 Targeted NPs for Delivery of Bioactives Compounds from Foods for the Treatment of AD 272 10.4.1 Catechins coupled with NPs 272 10.4.2 NPs targeted with ApoE containing curcumin 273 10.4.3 Resveratrol-loaded NPs protect againt Aß-induced toxicity 275 10.5 Conclusion 275 References 275 11 Cancer Prevention by Polyphenols: Influence on Signal Transduction and Gene Expression 285 Fatima Hakimuddin and Gopinadhan Paliyath 11.1 Introduction 285 11.2 Genetic Mechanisms of Carcinogenesis 285 11.3 Biochemical Mechanisms of Carcinogenesis 287 11.3.1 Pathways and signals involved in neoplastic cell transformation and carcinogenesis 287 11.3.2 Extracellular signal transduction 288 11.3.3 Intracellular signal transduction 289 11.4 Signaling Pathways in Breast Cancer 291 11.4.1 Calcium homeostasis and signaling 292 11.4.2 Role of calcium in regulating cell proliferation and cell cycle 293 11.4.3 Regulation of the cell cycle by calmodulin 293 11.4.4 Calcium signaling and cell death 293 11.4.5 Mitochondria, calcium signaling, and apoptosis 294 11.5 Cancer Prevention and Therapy 294 11.5.1 Targeted therapies 294 11.5.2 Phytochemicals and cancer prevention 296 11.6 Grapes and Red Wine as a Dietary Source of Polyphenols 298 11.6.1 Health benefi ts of red wine 298 11.6.2 Modulation of signaling pathways by fl avonoids 306 11.7 Genetic Approach: Identifi cation of Flavonoid Mediated Molecular Targets 308 11.8 Estrogen Metabolism, Breast Cancer, and Flavonoids 311 11.9 Polyphenols and Estrogen Signaling 312 References 313 12 Potato–Herb Synergies as Food Designs for Hyperglycemia and Hypertension Management 325 Fahad Saleem, Ali Hussein Eid, and Kalidas Shetty 12.1 Introduction 325 12.2 Phenolic-Enriched Chilean Potato and Select Species of Apiaceae and Lamiaceae Families in Diet 327 12.3 Combination of Potato with Seeds and/or Herbs for Hypertension and Hyperglycemia Management 331 12.3.1 Chilean potato (Solanum tuberosum ssp. tubersocum L.) 331 12.3.2 Apiaceae family 333 12.3.3 Lamiaceae family 335 12.4 Conclusions: Combining the Chilean Potato with Seeds and Herbs from the Apiaceae and Lamiaceae Families 336 References 338 13 Fermentation-Based Processing of Food Botanicals for Mobilization of Phenolic Phytochemicals for Type 2 Diabetes Management 341 Chandrakant Ankolekar and Kalidas Shetty 13.1 Introduction 341 13.2 Diabetes: The Rising Burden 342 13.3 Fermentation and Health: A Historical Perspective 342 13.4 Fermentation: Adding Value 343 13.4.1 Preservation of food through acid/alcohol formation 343 13.4.2 Enrichment of food substrates through formation of micro and macro nutrients 344 13.4.3 Flavor, aroma, and texture development 344 13.4.4 Detoxification of substrates during fermentation 345 13.5 Phenolic Antioxidants and Diabetes Management 345 13.6 Microbial Aerobic Growth and Fermentation and Its Anti-Diabetes Potential by Phenolic and Antioxidant Mobilization 346 13.6.1 Solid State Growth (SSG) 346 13.6.2 Liquid state (submerged) fermentation 347 13.7 Fruit Juice Fermentation for Healthy Food Ingredients for Management of Type 2 Diabetes 348 13.7.1 Apple juice fermentation 348 13.7.2 Pear juice fermentation 349 13.7.3 Cherry juice fermentation 349 13.8 Summary 350 References 351 14 Postharvest Strategies to Enhance Bioactive Ingredients for Type 2 Diabetes Management and Heart Health 357 Dipayan Sarkar and Kalidas Shetty 14.1 Introduction 357 14.2 Changing Dietary Patterns: A Historical Perspective 357 14.3 Noncommunicable Chronic Diseases: Era of New Global Epidemics 358 14.4 Healthy Diet: “Prevention Is Better Than Cure” 360 14.4.1 Fruits and vegetables: from garden of eden to modern horticulture 360 14.5 Bioactive Ingredients 361 14.6 Dietary Polyphenols: Impact on Human Health 362 14.6.1 Role of polyphenols in glucose metabolism 362 14.6.2 Polyphenols and cardiovascular disease 364 14.7 Phenolic Biosynthesis: Biological Mechanism to Improve Dietary Polyphenols in Plant Models 365 14.8 Postharvest Strategies to Improve Bioactive Ingredients in Fruits and Vegetables 367 14.8.1 Temperature 367 14.8.2 Light and oxygen 368 14.8.3 Chemical treatment and natural compounds 368 14.9 Phenolic-Linked Antioxidant Activity During Postharvest Stages in Fruits and Relevance for Type 2 Diabetes 369 14.10 Future Direction of Research: When Functional Food and Diet Become “Panacea” 370 14.10.1 Stage 1: physiology and growth during germination to maturity 370 14.10.2 Stage 2: postharvest management 371 14.10.3 Stage 3: food processing 371 14.10.4 Stage 4: biotechnological tools 372 14.10.5 Stage 5: in vitro studies 372 14.10.6 Stage 6: animal, clinical, and epidemiological studies 372 14.10.7 Stage 7: marketing, awareness, and education 373 14.11 Conclusions 373 References 373 15 Enhancing Functional Food Ingredients in Fruits and Vegetables 381 Shaila Wadud and Gopinadhan Paliyath 15.1 Introduction 381 15.2 Strategies for Nutritional Enhancement 382 15.3 Improving the Mineral Content of Plant Foods 383 15.3.1 Iron and zinc 384 15.4 Improving the Antioxidants Content of Plant Foods 385 15.4.1 Lycopene and ß-carotene 385 15.4.2 Vitamin E 387 15.4.3 Flavonoids 387 15.5 Improving the Amino Acid Content of Proteins of Plant Foods 389 15.6 Improving the Fatty Acid Composition of Plant Seed Oil 390 15.7 Influence of Processing and Storage in the Nutritive Value of Plant Foods 391 15.7.1 Processing of plant oils 391 15.7.2 Processing of fruits and vegetables 391 References 392 Index 395
£190.90
University of Arizona Press México Between Feast and Famine
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John Wiley and Sons Ltd Emerging Technologies in Meat Processing
Book SynopsisMeat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination.Table of ContentsAbout the IFST Advances in Food Science Book Series, xiii List of contributors, xv 1 Emerging technologies in meat processing, 1Enda J. Cummins & James G. Lyng 1.1 Context and challenges 1 1.2 Book objective 2 1.3 Book structure 2 1.4 Conclusion 5 Part I: Novel processing techniques 2 Irradiation of meat and meat products, 9Ki Chang Nam, Cheorun Jo & Dong U. Ahn 2.1 Summary 9 2.2 Theory of irradiation of foods 9 2.3 Irradiation equipment 15 2.4 Future role for irradiation in the preservation of foods 30 3 High-pressure processing of meat and meat products, 37Sandrine Guillou, Marion Lerasle, Hélène Simonin & Michel Federighi 3.1 Introduction 37 3.2 Theory of high-pressure preservation and decontamination of foods 38 3.3 High-pressure applications 55 3.4 High-pressure equipment 60 3.5 Future role for high pressure in the preservation and decontamination of foods 85 4 Electroprocessing of meat and meat products, 103Cristina Arroyo & James G. Lyng 4.1 Introduction to electroprocessing technologies 103 4.2 Non-thermal electroprocessing of meat 103 4.3 Thermal electroprocessing (i.e. electroheating) of meat 111 4.4 Future of electroprocessing of meat 124 4.5 Equipment suppliers 124 5 Application of infrared and light-based technologies to meat and meat products, 131Tatiana Koutchma 5.1 Introduction 131 5.2 Theory of UV, IR, and high-intensity light pulse preservation of foods 132 5.3 Infrared radiation 133 5.4 Ultraviolet radiation 136 5.5 High-intensity light pulses 143 5.6 Future role for UV, IR, and high-intensity light pulses in the preservation of foods 145 6 Ultrasound processing applications in the meat industry, 149N.N. Misra, Patrick J. Cullen & Brijesh K. Tiwari 6.1 Introduction 149 6.2 Fundamentals of ultrasound processing 150 6.3 Ultrasound processing equipment 153 6.4 Ultrasound for decontamination of meat 154 6.5 Applications of ultrasound in meat processing 155 6.6 Concluding remarks 165 7 Application of hydrodynamic shock wave processing associated with meat and processed meat products, 171James R. Claus 7.1 Introduction 171 7.2 Applicability of hydrodynamic shock waves on meat and meat products 175 7.3 Approaches to the generation of hydrodynamic shock waves, and the theory and mode of action relative to muscle food applications 175 7.4 Advantages and disadvantages of hydrodynamic shock wave 180 7.5 Case studies: hydrodynamic shock wave treatment of meat products 185 7.6 Developmental advances in hydrodynamic shock wave equipment 193 7.7 Brief overview of available hydrodynamic shock wave equipment and manufacturers of hydrodynamic shock wave equipment 203 8 Robotics in meat processing, 211Kompal Joshi, Tomas Norton, Jesús M. Frías & Brijesh K. Tiwari 8.1 Introduction 211 8.2 Application of robotics in meat processing 212 8.3 Mechatronic and robotic systems in the food industry 214 8.4 Case studies 218 8.5 Future role for robotics in the processing of meat and meat products 226 Part II: Novel Packaging and meat functionality9 Packaging systems and materials used for meat products with particular emphasis on the use of oxygen scavenging systems, 233Malco Cruz-Romero & Joseph P. Kerry 9.1 Introduction 233 9.2 Case-ready packaging 235 9.3 Theory of MAP/oxygen scavenging technology for meat products 253 9.4 Future role for novel packaging systems in the preservation of meat 258 10 Smart packaging solutions encompassing nanotechnology, 265Maeve Cushen & Enda J. Cummins 10.1 Introduction 265 10.2 Smart packaging 266 10.3 Conclusion 279 11 Probiotic functionality in meat, 285Muhammad Issa Khan, Cheorun Jo & Ubaid-ur-Rahman 11.1 Introduction 285 11.2 Ecology of gastrointestinal tract (GIT) 286 11.3 Identification of potential microorganisms 289 11.4 Selection of probiotics 290 11.5 Probiotic meat products 294 11.6 Functionality of probiotics 303 11.7 Disease prevention by probiotics 309 11.8 Role of probiotics in function food development 312 11.9 Conclusion 314 Part III: Assessment techniques for meat quality and safety 12 Rapid methods for microbial analysis of meat and meat products, 323Agapi Doulgeraki, Efstathios Panagou & George-John Nychas 12.1 Introduction 323 12.2 Theory of high rapid methods 325 12.3 Rapid method tools 330 12.4 Future role for rapid methods in foods safety 340 13 The use of hyperspectral techniques in evaluating quality and safety of meat and meat products, 345Di Wu & Da-Wen Sun 13.1 Introduction 345 13.2 Hyperspectral techniques 347 13.3 Applications in evaluating quality and safety of meat and meat products 358 13.4 Advantages and disadvantages of hyperspectral techniques in meat applications 367 13.5 Conclusion 369 14 Online meat quality and compositional assessment techniques, 375Kumari Shikha Ojha, Brijesh K. Tiwari, Joseph P. Kerry & Patrick J. Cullen 14.1 Summary 375 14.2 Introduction 375 14.3 In vivo methods of carcass evaluation 376 14.4 Post-mortem compositional analysis 383 14.5 Conclusions 386 15 Meat authenticity, 391Yan Zhao 15.1 Introduction 391 15.2 Theory of authenticity in the meat industry 391 15.3 Authenticity methods 398 15.4 Future role for authenticity in food 402 16 Regulation and legislative issues, 407Fiona Lalor & Patrick Wall 16.1 Introduction 407 16.2 Overview of principles of food regulation 408 16.3 Food safety regulation within the European Union 413 16.4 Meat inspection 416 16.5 Marketing challenges: reports of adverse health effects 421 16.6 Conclusion 423 Index, 427
£148.95
John Wiley and Sons Ltd Freshwater Fisheries Ecology
Book SynopsisInland fisheries are vital for the livelihoods and food resources of humans worldwide but their importance is underestimated, probably because large numbers of small, local operators are involved.Trade Review"As a former publisher, I feel able to suggest thatthose who write the blurbs that appear on book coversare sometimes prone to hyperbole when they claim that the content therein represents a ‘landmark publication’, worth every penny of the eighty quid they want you to part with to own a printed copy. But as a thwarted fisheries ecologist, I’d happily agree with whoever made that claim for this book, and not just because at 900 pages and 2.7kg it fits both possible definitions of the term landmark, being simultaneously ‘an object recognizable from a distance’ as well as ‘an event marking a stage or important turning point’.Trying to provide a comprehensive account of inland fisheries worldwide is a daunting task, one that could not sensibly be tackled by a single author, or even a small group. You need a big international team, recruited and guided by someone with experience of fisheries in different climates and cultures, able to identify and bring together a diverse collection of authors, capable of encouraging them to write contributions to meet a common aim rather than to their own agenda, and someone with the ability to edit many contributions into a coherent whole. Persuading John Craig to take on the role was a masterstroke; the longserving editor of the Journal of Fish Biology has the perfect meld of research experience, editorial expertise and familiarity with the writing skills of the population of fisheries scientists. The result is a book drawing together the expertise of over 100 high-calibre contributors that works as a coherent whole, and as a resource likely to stand the test of time. Contributions of varying length are grouped together in eight sections, on topics such as the basics of freshwater ecosystems; freshwater resources of fisheries by geographical region; fishing operations; fishery management; fisheries development; the effects of perturbations; and a final section on future developments.No volume of this type is ever going to be perfect and there are doubtless a few gaps and inconsistencies in the coverage. But the flaws are utterly trivial compared to the strengths, and if I were still an aspiring young fish biologist, or an academic freshwater biologist, a fisheries manager or consultant, I wouldn’t hesitate to buy my own copy. I know, I know, eighty pounds for a book makes the eyes water, but you can get a guided tour of the whole world of fisheries ecology for trivially more than the cost of renewing a UK passport. The book will last you at least as long and make much more interesting reading". (BES Bulletin Vol 48:3 September 2017)Table of ContentsList of contributors x Foreword xiv Preface xv Acknowledgements xvi Section 1: Freshwater fisheries ecology 1.1 Introduction 3John F. Craig Section 2: Freshwater ecosystems 2.1 Introduction 7John F. Craig 2.2 The dynamics of rivers in relation to fishes and fisheries 9Geoff Petts, Marie‐Pierre Gosselin and Janina Gray 2.3 The dynamics of lakes in relation to fishes and fisheries 31Brian Moss 2.4 The physico‐chemical characteristics, biota and fisheries of estuaries 48Ian C. Potter, Richard M. Warwick, Norm G. Hall and James R. Tweedley Section 3: Freshwater resources 3.1 Introduction 83John F. Craig 3.2 Northern North America 85Wiliam Tonn, Heidi Swanson, Cynthia Paszkowski, Justin Hanisch and Louise Chavarie 3.3 Fennoscandian freshwater fishes: diversity, use, threats and management 101Bror Jonsson and Nina Jonsson 3.4 Fishery and freshwater ecosystems of Russia: status, trends, research, management and priorities, 120Yury Yu. Dgebuadze 3.5 Fishery of the Laurentian Great Lakes 134Thomas E. Lauer 3.6 Canadian freshwater fishes, fisheries and their management, south of 60°N 151John R. Post, Nicholas Mandrak and Mary Burridge 3.7 Freshwater fisheries of the United States 166Thomas E. Lauer and Mark Pyron 3.8 Fisheries in the densely populated landscapes of Western Europe 181Ian J. Winfield and Daniel Gerdeaux 3.9 Freshwater resources and fisheries in Slovakia 191Andrea Novomeská and Vladimír Kováč 3.10 Freshwater resources and fisheries in Hungary 196András Specziár and Tibor Erős 3.11 Freshwater resources and fisheries in the Czech Republic 201Pavel Horký 3.12 Problems and challenges of fish stock management in fresh waters of Poland 208Zbigniew Kaczkowski and Joanna Grabowska 3.13 Nature and status of freshwater fisheries in Belarus 216Vitaliy Semenchenko, Victor Rizevski and Inna Ermolaeva 3.14 Current state of freshwater fisheries in China 221Yahui Zhao, Rodolphe Elie Gozlan and Chunguang Zhang 3.15 Japanese inland fisheries and aquaculture: status and trends 231Osamu Katano, Hiroshi Hakoyama and Shin‐ichiro S. Matsuzaki 3.16 Fisheries in subtropical and temperate regions of Africa 241Olaf L. F. Weyl and Paul D. Cowley 3.17 Freshwater fisheries resources in subtropical America 256Rafael Miranda 3.18 Iberian inland fisheries 268Carlos Antunes, Fernando Cobo and Mário Jorge Araújo 3.19 Nature and status of freshwater and estuarine fisheries in Italy and Western Balkans 283Pier Giorgio Bianco and Valerio Ketmaier 3.20 Fisheries ecology of Greece 292Ioannis D. Leonardos 3.21 The ecology of inland fisheries of Turkey 304Sedat V. Yerli 3.22 Fisheries ecology in South American river basins, 311Mário Barletta, Victor E. Cussac, Angelo A. Agostinho, Claudio Baigún, Edson K. Okada, Agostinho Carlos Catella, Nelson F. Fontoura, Paulo S. Pompeu, Luz F. Jiménez‐Segura, Vandick S. Batista, Carlos A. Lasso, Donald Taphorn and Nídia N. Fabré 3.23 Inland fisheries of tropical Africa 349Brian E. Marshall 3.24 Fisheries of the rivers of Southeast Asia 363Robin L. Welcomme, Ian G. Baird, David Dudgeon, Ashley Halls, Dirk Lamberts and Md Golam Mustafa 3.25 Asian upland fishes and fisheries 377A. Ian Payne 3.26 Fishes and fisheries of Asian inland lacustrine waters 384Upali S. Amarasinghe and Sena S. De Silva 3.27 Freshwater fisheries of Australasia 404Donald J. Jellyman, Peter C. Gehrke and John H. Harris Section 4: Fishing operations 4.1 Introduction 421John F. Craig 4.2 Aboriginal freshwater fisheries as resilient social–ecological systems 422Mimi E. Lam 4.3 Commercial inland capture fisheries, 438Devin M. Bartley, Gertjan de Graaf and John Valbo‐Jørgensen 4.4 Recreational fisheries in inland waters 449Steven J. Cooke, Robert Arlinghaus, Brett M. Johnson and Ian G. Cowx Section 5: Fisheries management5.1 Fisheries governance and management 469Robin L. Welcomme 5.2 Assessment and modelling in freshwater fisheries 483Tony J. Pitcher 5.3 Social benefits from inland fisheries: implications for a people‐centred response to management and governance challenges 500Robert Arthur, Richard Friend and Christophe Béné 5.4 A human rights‐based approach to securing livelihoods depending on inland fisheries 513Nicole Franz, Carlos Fuentevilla, Lena Westlund and Rolf Willmann 5.5 The optimal fishing pattern 524Jeppe Kolding, Richard Law, Michael Plank and Paul A. M. van Zwieten Section 6: Fisheries development 6.1 Introduction 543John F. Craig 6.2 Environmental assessment for fisheries 544Nigel Milner 6.3 Management of freshwater fisheries: addressing habitat, people and fishes 557Robert Arlinghaus, Kai Lorenzen, Brett M. Johnson, Steven J. Cooke and Ian G. Cowx 6.4 Aquaculture 580Randall E. Brummett and Malcolm C. M. Beveridge 6.5 Ecological implications of genetically modified fishes in freshwater fisheries, with a focus on salmonids 594L. Fredrik Sundström and Robert H. Devlin 6.6 Sustainable freshwater fisheries: the search for workable solutions 616Rodolphe Elie Gozlan and John Robert Britton Section 7: The effects of perturbations on fisheries 7.1 Introduction 625John F. Craig 7.2 Harvest‐induced phenotypic change in inland fisheries 626Lauren J. Chapman and Diana M. T. Sharpe 7.3 Climate change and freshwater fisheries 641Chris Harrod 7.4 Toxicology 695Nic Bury 7.5 Impoundments, barriers and abstractions: impact on fishes and fisheries, mitigation and future directions 717Paul S. Kemp 7.6 Role and impact of non‐native species on inland fisheries: the Janus syndrome 770Rodolphe Elie Gozlan 7.7 Eutrophication and freshwater fisheries 779Ian J. Winfield 7.8 Aquaculture and the environment 794Malcolm C. M. Beveridge and Randall E. Brummett Section 8: Tools and future developments in freshwater fisheries 8.1 Introduction 807John F. Craig 8.2 A list of suggested research areas in freshwater fisheries ecology 808John F. Craig 8.3 Molecular ecology and stock identification 811Eleanor A. S. Adamson and David A. Hurwood 8.4 Recruitment 830Thomas A. Johnston, Nigel P. Lester and Brian J. Shuter, Countries index 846 Fish index 848 Author index 860 Subject index 884
£116.16
John Wiley and Sons Ltd Flatfishes
Book SynopsisFascinating and instantly recognizable, flatfishes are unique in their asymmetric postlarval body form. With over 800 extant species recognized and a distribution stretching around the globe, these fishes are of considerable research interest and provide a major contribution to commercial and recreational fisheries worldwide.Table of ContentsList of contributors xv Series editor’s foreword xxi Preface to the second edition xxv Preface to the first edition xxvii Acknowledgements xxix 1 Introduction 1 Robin N. Gibson 1.1 The fascination of flatfishes 1 1.2 A brief history of flatfish research and its contribution to fish biology and fisheries science 3 1.3 Scope and contents of the book 4 1.4 Nomenclature 9 Acknowledgements 10 References 10 2 Systematic diversity of the Pleuronectiformes 13 Thomas A. Munroe 2.1 Introduction 13 2.2 Systematic profile of the Pleuronectiformes 18 2.3 Intrarelationships of the Pleuronectiformes 19 2.4 Brief synopses of the suborders and families 22 2.5 Diversity of the Pleuronectiformes 26 2.5.1 Overview 26 2.5.2 Flatfish species diversity 27 2.5.3 Diversity of species within families 28 2.5.4 Standing diversity estimate for species of Pleuronectiformes 29 2.5.5 Relative diversity of the Pleuronectiformes 31 2.6 Patterns of species discovery among pleuronectiform families 32 2.6.1 History 32 2.6.2 Factors contributing to new species discovery among the Pleuronectiformes 35 2.7 Conclusions 42 Acknowledgements 44 References 44 3 Distributions and biogeography 52 Thomas A. Munroe 3.1 Introduction 52 3.2 Geographic distribution of pleuronectiform lineages 56 3.3 Global patterns of species richness for the Pleuronectiformes 61 3.3.1 Latitudinal gradients in species richness 61 3.3.2 Tropical and subtropical regions 61 3.3.3 Temperate regions 62 3.3.4 Species richness on continental shelves 63 3.3.5 Insular versus continental regions 64 3.3.6 Continental versus oceanic islands 66 3.4 Species richness in specific environments 66 3.4.1 Freshwater environments 66 3.4.2 Antarctic Ocean 67 3.4.3 Arctic Ocean 68 3.4.4 Shallow-water versus deep-sea habitats 69 3.5 Historical biogeography 71 3.5.1 Pleuronectidae 71 3.5.2 Achiridae 72 3.5.3 Paralichthyidae 72 3.5.4 New World tropical flatfishes 73 3.5.5 Indo-west Pacific region 73 Acknowledgements 76 References 76 4 Life-history traits in flatfishes 83 Catarina Vinagre and Henrique N. Cabral 4.1 Introduction 83 4.2 Diversity in life-history traits of flatfishes 85 4.3 Variation according to geographical area, habitat use patterns and functional guilds 86 4.4 Intraspecies variability 89 4.4.1 Phenotypic plasticity, local adaptation, cogradient variation and parental effects 93 4.5 Anthropogenic impacts on life-history traits 94 4.6 Future directions 95 References 96 5 Ecology of reproduction 101 Adriaan D. Rijnsdorp, Cindy J.G. van Damme and Peter R. Witthames 5.1 Introduction 101 5.2 Spawning 102 5.2.1 Spawning behaviour 102 5.2.2 Spawning mode 102 5.2.3 Egg size 102 5.2.4 Spawning season 103 5.2.5 Duration of spawning 106 5.3 Gonad development 106 5.3.1 Testis 106 5.3.2 Ovary 107 5.3.3 Fecundity 110 5.3.4 Geographical pattern in fecundity 112 5.3.5 Batch spawning 113 5.3.6 Egg and sperm quality: maternal and paternal effects 113 5.4 Age and size at first maturation 114 5.5 Energetics 115 5.5.1 Energetics of reproduction and growth 115 5.5.2 Nonannual spawning 117 5.5.3 Spawning fast 118 5.5.4 Sexual dimorphism in reproduction and growth 119 5.6 Fisheries-induced evolution in reproduction and growth 120 5.7 Reproductive potential 121 References 123 6 The planktonic stages of flatfishes: physical and biological interactions in transport processes 132 Janet T. Duffy-Anderson, Kevin M. Bailey, Henrique N. Cabral, Hideaki Nakata and Henk W. van der Veer 6.1 Introduction 133 6.2 Variations in time and space in the plankton 134 6.3 Physical mechanisms of transport and retention 136 6.3.1 Wind-forcing & Ekman transport 136 6.3.2 Estuarine circulation 137 6.3.3 Fronts and eddies 138 6.3.4 Influence of climate and oceanographic shifts 138 6.3.5 Behaviour 141 6.3.6 Models 141 6.4 Adaptations to transport conditions: geographical and species comparisons 146 6.4.1 Comparisons among species within a geographic region 148 6.4.2 Congeneric comparisons in different regions 151 6.4.3 Conspecific comparisons in different geographic areas 151 6.4.4 Local adaptations 153 6.5 Transitioning from the plankton 154 6.5.1 Criticality of timing 154 6.5.2 Fidelity to initial touchdown sites 155 6.5.3 Importance of initial settlement areas 155 6.6 Implications 156 6.6.1 Population genetics 156 6.6.2 Recruitment 157 6.6.3 Connectivity 158 6.6.4 Management 159 6.6.5 Research needs 160 Acknowledgements 161 References 161 7 Development and regulation of external asymmetry during flatfish metamorphosis 171 Tohru Suzuki and Masaru Tanaka 7.1 Introduction 171 7.2 Development and evolution of flatfish external asymmetry 172 7.3 Regulation of flatfish eye-sidedness 174 7.4 Pigmentation 177 7.5 Hormonal regulation 180 7.6 Summary and future work 181 Acknowledgements 182 References 182 8 Recruitment level and variability 185 Henk W. van der Veer, Vania Freitas and William C. Leggett 8.1 Introduction 185 8.2 Range of distribution 187 8.3 Average recruitment levels 189 8.4 Recruitment variability 192 8.4.1 Processes influencing recruitment variability 194 8.4.2 Recruitment variability in flatfishes relative to other marine fish species 198 8.5 Future perspectives 199 References 200 9 Age and growth 207 Richard D.M. Nash and Audrey J. Geffen 9.1 Introduction 207 9.2 Age estimation 209 9.2.1 Larvae and juveniles 209 9.2.2 Adults 211 9.3 Growth of larvae 211 9.3.1 Variation in growth 212 9.3.2 Factors affecting larval growth 212 9.4 Growth during metamorphosis 213 9.5 Growth on the nursery grounds 217 9.5.1 Growth models and growth experiments 218 9.5.2 Maximum achievable growth and evidence for deviations from maximum growth 218 9.5.3 Growth compensation and depensation 220 9.5.4 Nursery ground quality and the use of growth as an indicator of habitat quality 221 9.6 Growth of adults 222 9.6.1 Factors affecting adult growth rates 223 9.6.2 Tradeoff between growth and reproduction 223 9.7 Longevity 225 References 227 10 Distribution and dynamics of habitat use by juvenile and adult flatfishes 242 Kenneth W. Able and F. Joel Fodrie 10.1 Introduction 242 10.2 Distribution of habitat associations 243 10.2.1 Effects of spatial scale on habitat use and selection 245 10.3 Nursery role of juvenile habitats 247 10.4 Dynamics of habitat associations 252 10.4.1 Settlement 253 10.4.2 Ontogeny 253 10.4.3 Long-term changes 256 10.4.4 Tidal, diel and seasonal cycles 257 10.4.5 Migrations and site fidelity 259 10.4.6 Episodic events 261 10.5 Future emphasis 262 Acknowledgements 264 References 264 11 The trophic ecology of flatfishes 283 Jason S. Link, Brian E. Smith, David B. Packer, Michael J. Fogarty and Richard W. Langton 11.1 Introduction 283 11.2 Major flatfish feeding groups 284 11.2.1 Polychaete and crustacean eaters 292 11.2.2 Piscivores 293 11.2.3 Specialists 295 11.2.4 Other considerations 296 11.3 Flatfish predators 297 11.4 Flatfish competitors 298 11.5 Flatfish trophic dynamics: a case study of Georges Bank 300 11.5.1 Shifts in abundance and species composition 300 11.5.2 Potential competitive interactions 301 11.5.3 Predation by flatfishes 302 11.5.4 Have changes in flatfish populations influenced the Georges Bank ecosystem? 304 11.6 Summary and conclusions 304 Acknowledgements 305 References 305 12 The behaviour of flatfishes 314 Robin N. Gibson, Allan W. Stoner and Clifford H. Ryer 12.1 Introduction 314 12.2 Locomotion and related behaviour 315 12.2.1 Locomotion 315 12.2.2 Burying 316 12.3 Reproduction 317 12.4 Feeding 317 12.4.1 Flatfish feeding types 317 12.4.2 Feeding behaviour 318 12.4.3 External factors modifying feeding behaviour 321 12.5 Predation and reactions to predators 323 12.5.1 Burial and the role of sediment 323 12.5.2 Cryptic colouration and behaviour 324 12.5.3 Escape from predators following attack 325 12.5.4 Predator avoidance through habitat choice 325 12.5.5 Effect of size on vulnerability and avoidance of ingestion 326 12.6 Movements, migrations and rhythms 326 12.7 Behaviour in relation to fishing 329 12.7.1 Reactions to mobile fishing gear 329 12.7.2 Reactions to fixed gear 331 12.8 Behaviour in relation to aquaculture and stock enhancement 331 12.9 Conclusions 332 References 333 13 Atlantic flatfish fisheries 346 Stephen J. Walsh, Juan M. Díaz de Astarloa and Jan-Jaap Poos 13.1 Introduction 346 13.2 Main species and nature of the fisheries 348 13.2.1 North-west Atlantic 348 13.2.2 North-east Atlantic 351 13.2.3 Southern Atlantic 355 13.3 History of exploitation 360 13.3.1 North-west Atlantic 360 13.3.2 North-east Atlantic 366 13.3.3 Southern Atlantic 367 13.4 Economic importance 371 13.4.1 North-west Atlantic 371 13.4.2 North-east Atlantic 375 13.4.3 Southern Atlantic 377 13.5 Management 378 13.5.1 North-west Atlantic 378 13.5.2 North-east Atlantic 384 13.5.3 Southern Atlantic 386 13.6 Notes 387 Acknowledgements 388 References 388 14 Pacific flatfish fisheries 395 Thomas Wilderbuer, Bruce Leaman and Chang Ik Zhang 14.1 Introduction 395 14.2 Main species and nature of fisheries 396 14.3 History of exploitation 401 14.3.1 General account 401 14.3.2 Republic of Korea 403 14.3.3 Japan 403 14.3.4 Russia (including the former Soviet Union) 404 14.3.5 Canada 404 14.3.6 United States 405 14.3.7 New Zealand 406 14.3.8 Australia 407 14.4 Economic importance 407 14.5 Management 408 14.5.1 Western North Pacific 408 14.5.2 Eastern North Pacific 409 14.5.3 Australia and New Zealand 411 14.5.4 Data collection 412 14.5.5 Ecosystem-based fisheries management 413 References 414 15 Tropical flatfish fisheries 418 Thomas A. Munroe 15.1 Introduction 418 15.2 Main species and nature of the fisheries 420 15.2.1 Habitats 420 15.2.2 Commercially important species and/or taxa 422 15.2.3 Nature of the fisheries 425 15.2.4 Types of gear employed 428 15.2.5 Harvest on spawning concentrations, migrating stocks and impacts on recruitment 428 15.2.6 Industrial versus artisanal characteristics of the fisheries 429 15.3 History of exploitation 430 15.3.1 Commercial landings 430 15.3.2 Geographic occurrence and historical landings 433 15.4 Importance 441 15.4.1 Economic importance 441 15.4.2 Human importance 443 15.5 Management and conservation 443 15.5.1 Fishery conflicts, regulations and management 443 15.5.2 Conservation 448 Acknowledgements 450 References 450 16 Assessment and management of flatfish stocks 461 Steven X. Cadrin, William G. Clark and Daniel Ricard 16.1 Concepts and terms 461 16.2 Population dynamics, assessment, and management 464 16.2.1 Stock and recruitment 467 16.2.2 Recruitment, environment, assessment and management 475 16.2.3 Assessment, management, and uncertainty 477 16.3 Assessment and management summary 478 16.3.1 North-east Pacific 478 16.3.2 North-west Atlantic 478 16.3.3 North-east Atlantic 483 16.4 Conclusions 484 Acknowledgements 484 References 485 17 Synergies between aquaculture and fisheries 491 Audrey J. Geffen, Karin Pittman and Albert K. Imsland 17.1 Introduction 491 17.2 Species 492 17.3 Population structure and genomics 494 17.4 Life history stages 497 17.4.1 Egg and larval stages 498 17.4.2 Metamorphosis 499 17.4.3 Growth 502 17.4.4 Reproduction 502 17.5 Future directions for common goals and synergies between fisheries and aquaculture 505 References 508 Appendix A: List of scientific and common names of living flatfishes used in the book 519 Appendix B: Common synonyms of Pleuronectidae used in the text 523 Index of scientific and common names 525 Subject index 535
£201.63
John Wiley and Sons Ltd Meat Inspection and Control in the Slaughterhouse
Book SynopsisMeat inspection, meat hygiene and official control tasks in the slaughterhouse have always been of major importance in the meat industry, and are intimately related with animal diseases and animal welfare. The history of meat inspection has largely been a success story.Table of ContentsContributors xix 1 Introduction 1 Hannu Korkeala 2 From Farm to Slaughterhouse 5 Sirje Jalakas, Terje Elias and Mati Roasto 2.1 Scope 5 2.2 Animal health and welfare 5 2.3 Transport 9 2.4 Lairage 14 2.5 Food chain information 14 Summary 16 3 Ante-Mortem Inspection 19 Päivi Lahti and Jani Soini 3.1 Scope 19 3.2 Introduction 19 3.3 Identification of animals 21 3.4 Abnormalities 22 3.5 Cleanliness of animals 25 3.6 Animal welfare 26 4 The Slaughter Process 29 Eero Puolanne and Per Ertbjerg 4.1 Scope 29 4.2 General 29 4.3 Pigs 31 4.4 Cattle, sheep and goats 36 4.5 Poultry 41 4.6 Treatment of slaughter by-products 43 5 Animal Welfare – Stunning and Bleeding 47 Michael Bucher and Peter Scheibl 5.1 Scope 47 5.2 Introduction 47 5.3 Pig 49 5.4 Cattle, sheep and goats 61 5.5 Poultry 67 5.6 Conclusions 70 6 Post-Mortem Inspection and Related Anatomy 73 Paolo Berardinelli, Rosanna Ianniciello, Valentina Russo and Thimjos Ninios 6.1 Scope 73 6.2 Introduction 73 6.3 Anatomy of the head 74 6.4 Anatomy of viscera 84 6.5 Anatomy of carcass 122 6.6 Anatomy of poultry 145 6.7 Post-mortem inspection 153 7 Risk-Based Meat Inspection 157 Maria Fredriksson-Ahomaa 7.1 Scope 157 7.2 Introduction 157 7.3 Risk-based meat inspection 158 7.4 Visual-only post-mortem meat inspection 159 7.5 Food chain information (FCI) 160 7.6 Monitoring of diseases by serology in the slaughterhouse 160 7.7 Conclusions 160 8 Meat Inspection Lesions 163 Jere Lindén, Leena Pohjola, Laila Rossow and Daniele Tognetti 8.1 Scope 163 8.2 Introduction 163 8.3 Bovines 164 8.4 Domestic swine 173 8.5 Small ruminants 184 8.6 Poultry 188 9 Sampling and Laboratory Tests 199 Riikka Laukkanen-Ninios 9.1 Scope 199 9.2 Introduction 199 9.3 Collecting and packaging samples 200 9.4 Boiling test 201 9.5 Measurement of pH 202 9.6 Bacteriological examination of carcasses 203 9.7 Zoonotic agents 204 9.8 Animal diseases 214 9.9 Chemical residues 214 9.10 Process and slaughterhouse environment controls 216 10 Judgment of Meat 219 Thimjos Ninios 10.1 Scope 219 10.2 Meat inspection 219 10.3 Evaluation of the meat 221 10.4 Record keeping in meat inspection 223 11 Classification of Carcasses 225 Rosanna Ianniciello, Paolo Berardinelli, Monica Gramenzi and Alessandra Martelli 11.1 Scope 225 11.2 Classification of beef carcasses 225 11.3 Classification of pig carcasses 234 11.4 Classification of sheep carcasses 239 11.5 Classification of poultry carcasses 245 12 Control, Monitoring and Surveillance of Animal Health and Animal Infectious Diseases at the Slaughterhouse 249 Ivar Vågsholm 12.1 Scope 249 12.2 Background 249 12.3 Evolution of meat inspection 251 12.4 Additional purposes of meat inspection 254 12.5 Some useful concepts 255 12.6 Quantifying the MOSS of meat inspection 262 12.7 Purposes of MOSS at meat inspection 266 12.8 EFSA reviews of meat inspection 271 12.9 Summary and conclusions 275 13 Public Health Hazards 277 A. Biological Hazards 277 Maria Fredriksson-Ahomaa 13.1 Scope 277 13.2 Bacteria 277 13.3 Viruses 306 13.4 Parasites 314 13.5 Prions 323 13.6 Antimicrobial resistance in meat-borne bacteria 329 B. Control of Biological Meat-Borne Hazards 334 Sava Buncic 13.7 Scope 334 13.8 Introduction 334 13.9 Hazard identification 335 13.10 Prioritization (ranking) of meat-borne hazards 337 13.11 Carcass meat safety assurance framework 340 C. Chemical Hazards and their Control 354 Marcello Trevisani, Giuseppe Diegoli and Giorgio Fedrizzi 13.12 Scope 354 13.13 Introduction 354 13.14 Residues of veterinary medicine products 357 13.15 Substances having anabolic effects and unauthorized substances 364 13.16 Residues of feed additives 371 13.17 Environmental pollutants 372 13.18 Analytical chemical methods and their validation 382 14 Meat By-Products 385 Miguel Prieto and María Luisa García-López 14.1 Scope 385 14.2 Introduction 385 14.3 Advantages of adequate ABP management 387 14.4 Separation of animal by-products, storage and recommendations on best practices and hygiene requirements 388 14.5 Identification, transport and marking 390 14.6 Processing of by-products and methods of treatment and disposing of ABPs 391 14.7 Materials obtained from animal by-products at the slaughterhouse 395 14.8 Conclusions 398 15 The Conversion of Muscle to Meat 399 Frans J.M. Smulders, Peter Hofbauer and Geert H. Geesink 15.1 Scope 399 15.2 Introduction 399 15.3 Muscle structure, composition and function 400 15.4 Post-mortem muscle physiology; rigor mortis and the conversion of muscle to meat 403 15.5 Major sensory characteristics of meat 408 15.6 Concluding remarks 419 Acknowledgements 420 16 Microbial Contamination During Slaughter 423 Claudio Zweifel and Roger Stephan 16.1 Scope 423 16.2 Introduction 423 16.3 Contamination of carcasses 425 16.4 Microbial contamination during slaughter – pig slaughtering as an example 426 16.5 Microbial examinations of red meat carcasses at the end of slaughter 430 16.6 Conclusions 437 17 Decontamination of Carcasses 439 Claudio Zweifel and Roger Stephan 17.1 Scope 439 17.2 Introduction 439 17.3 Antibacterial decontamination treatments for carcasses 440 17.4 Antibacterial activity of decontamination treatments for carcasses 444 17.5 Conclusions 451 18 Cleaning and Disinfection 453 Gun Wirtanen and Satu Salo 18.1 Scope 453 18.2 Background to cleaning and disinfection 453 18.3 Cleaning in general 454 18.4 Disinfection in general 454 18.5 Main soil types and their removal 455 18.6 Cleaning procedure 456 18.7 Improved cleaning possibilities through hygienic design 469 18.8 Concluding remarks 470 19 Pest Control 473 Mirko Rossi and Francesco Andreucci 19.1 Scope 473 19.2 Introduction 473 19.3 Control plan 473 19.4 Identification of the pest and inspection 474 19.5 Control techniques 475 19.6 Monitoring programme 478 20 Working Hygiene 485 Marjatta Rahkio 20.1 Scope 485 20.2 Introduction 485 20.3 Hygienic slaughtering 486 20.4 Motivation of workers 487 20.5 Hygiene practice at the slaughter line 489 20.6 Conclusions 493 21 Occupational Hazards 495 Karsten Fehlhaber 21.1 Scope 495 21.2 Introduction 495 21.3 Infections 497 21.4 Prevention from infections 507 21.5 Non-infectious occupational hazards and their prevention 508 21.6 Control of occupational hazards 509 22 Traceability 511 Kyösti Siponen 22.1 Scope 511 22.2 Traceability of food in the from-field-to-fork chain 511 22.3 Responsibility for safety of foods rests with food business operators 513 22.4 Health and identification mark 516 22.5 Unauthorized foods and foods posing a risk to food safety 516 22.6 Summary 518 23 Own-Check System 521 A. Structure and Implementation of the Own-Check System 521 Andreas Stolle 23.1 Scope 521 23.2 Development of OCS 522 23.3 Implementation of OCS procedures 524 23.4 Verification of the OCS 532 B. Example of an Own-Check System 534 Thimjos Ninios and Joni Haapanen 23.5 Introduction 534 23.6 Own-check plan 534 23.7 Own-check implementation 537 23.8 Own-check documentation 537 23.9 Division of own check components in SSOPs and SPSs 537 C. HACCP 540 Robert Savage 23.10 History 540 23.11 The HACCP principles 542 23.12 HACCP at the slaughterhouse 547 24 Official Control 553 A. Introduction 553 Janne Lundén B. Organization of Official Control 556 Aivars Berzin. š, Janne Lundén and Hannu Korkeala 24.1 Scope 556 24.2 Structure of official organization 556 24.3 Requirements of the official control organization 557 C. On-Site Risk-Based Control 562 Eeva-Riitta Wirta 24.4 Scope 562 24.5 Introduction 562 24.6 On-site risk-based control and own-check system 563 24.7 Verification of the own-check system 563 24.8 Systematic verification in practice 564 24.9 Practical views to on-site risk-based control in slaughterhouses 565 D. Control Plan 568 Tiina Läikkö-Roto 24.10 Scope 568 24.11 Why planning of official food control is important? 568 24.12 Planning food control in a slaughterhouse 568 24.13 Adjusting the control plan when needed 574 E. Approval of Establishments 575 Risto Ruuska 24.14 Scope 575 24.15 Why approve slaughterhouses beforehand? 575 24.16 Approval process 576 24.17 Granting approval 578 24.18 Health mark and identification mark 578 24.19 Listing of establishments 579 24.20 Withdrawal of approval 579 F. Inspection and Sampling 581 Mari Nevas and Janne Lundén 24.21 Scope 581 24.22 Inspection procedures 581 24.23 Challenging task of an inspector 583 24.24 When, what and how to inspect? 584 24.25 Preparing for inspection 584 24.26 Initiating the inspection and interviewing the personnel 585 24.27 Observing the premises and the facilities 586 24.28 Evaluating the surfaces 587 24.29 Observing the hygienic working practices of personnel 588 24.30 Evaluating the adequacy of the sanitation procedures 588 24.31 Inspecting the own-check system 589 24.32 Official veterinarian’s exemplary behaviour 590 24.33 Giving feedback on the inspection 590 24.34 Documentation of official control 590 24.35 How to ensure the efficacy of inspections? 592 G. Enforcement 593 Outi Lepistö, Janne Lundén and Karoliina Kettunen 24.36 Scope 593 24.37 Good governance of enforcement measures 593 24.38 Forms and application of enforcement measures in slaughterhouses 598 24.39 To advise or to use enforcement measures? 603 H. Auditing Official Controls 605 Juha Junttila 24.40 Scope 605 24.41 Background 605 24.42 Different types of audits 607 24.43 Why audit official controls? (What is the added value?) 608 24.44 Auditing processes and systems 610 24.45 Key principles 611 24.46 Auditor qualifications 613 24.47 The audit process 614 24.48 Concluding remarks 619 I. Transparency in Official Controls 621 Juha Junttila 24.49 Scope 621 24.50 What is transparency? 621 24.51 Good governance 622 24.52 Objectives of transparency 623 24.53 Who needs transparency? 623 24.54 Benefits of being transparent 623 24.55 Degrees of transparency 624 24.56 Obstacles to transparency 625 24.57 What does this mean for meat inspection? 626 24.58 Concluding remarks 626 J. Food Frauds 628 Niels S.T. Obbink, J.M. Frissen and S.B. Post 24.59 Scope 628 24.60 Definition 628 24.61 Slaughter chain and food fraud 629 24.62 Criminal acts and behaviour 630 24.63 Organization in the Netherlands to combat food crime 635 24.64 Conclusion 637 K. Flexibility and Uniformity of Official Control 639 Veli-Mikko Niemi and Janne Lundén 24.65 Scope 639 24.66 Introduction 639 24.67 Achieving flexibility by legislation 640 25 International Trade 643 Hentriikka Kontio 25.1 Scope 643 25.2 International trade 643 25.3 European Union trade 644 25.4 Exporting procedures 648 26 Scientific Risk Assessment – Basis for Food Legislation 651 Riitta Maijala 26.1 Scope 651 26.2 Introduction 651 26.3 Risk analysis standards are set by international organizations 653 26.4 Risk analysis is a decision making process 654 26.5 Risk assessment estimates the level of risk 655 26.6 Other parts of risk analysis: risk management and risk communication 661 26.7 Risk assessments of EFSA impact on EU food safety legislation 662 26.8 Concluding remarks 665 27 Use of Meat Inspection Data 667 Hannu Korkeala and Janne Lundén 27.1 Scope 667 27.2 Use of meat inspection data 667 27.3 Requirements of collection and recording of meat inspection data 671 Index 675
£176.95
John Wiley and Sons Ltd Emerging Dairy Processing Technologies
Book SynopsisFluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing.Table of ContentsAbout the IFST Advances in Food Science Book Series xi List of Contributors xiii Preface xv 1 Crossflow Microfiltration in the Dairy Industry 1Peggy M. Tomasula and Laetitia M. Bonnaillie 1.1 Introduction 1 1.1.1 Membrane Types 1 1.1.2 MF Membranes 3 1.1.3 Pilot Plant Testing 6 1.2 MF Principles and Models 8 1.2.1 Gel Polarization Models 10 1.2.2 Osmotic Pressure Model 11 1.2.3 Resistance–in-Series Model 12 1.3 Applications of MF 13 1.3.1 Production of Concentrated Micellar Casein and Whey Proteins 13 1.3.2 Extended Shelf Life Milk 15 1.3.3 Cold Processing MF of Milk 20 1.3.4 Separation and Fractionation of Milk Fat from Whole Milk or Buttermilk 21 1.3.5 Separation of Milk Bioactive Compounds 22 1.3.6 Other Applications 23 1.4 Membrane Modifications to Increase Performance 23 1.5 Microsieves 23 1.6 Conclusions 24 Acknowledgements 25 Disclaimer 25 References 25 2 Novel Thermal Methods in Dairy Processing 33Vijay K. Mishra and Lata Ramchandran 2.1 Introduction 33 2.2 Ohmic Heating 36 2.2.1 Principles 37 2.2.2 Factors Affecting OH 37 2.2.3 Applications and Influence of OH on Dairy Product Quality 40 2.3 Microwave Heating (MWH) and Radio Frequency Heating (RFH) 42 2.3.1 Principles 43 2.3.2 Factors Affecting MWH and RFH 44 2.3.3 Applications and Influence on Quality of Milk and Milk Products 48 2.4 Aspects of Microbiological Safety of Dairy Products 55 2.5 Conclusions 60 References 61 3 High-Pressure Processing of Milk and Dairy Products 71Daniela D. Voigt, Alan L. Kelly, and Thom Huppertz 3.1 Introduction to High-Pressure Processing 71 3.2 Effects of High Pressure on Food Constituents: Basic Considerations 74 3.3 Effects of High Pressure on the Constituents of Milk 74 3.3.1 Milk Salts 74 3.3.2 Milk Fat and Milk Fat Globules 75 3.3.3 Whey Proteins 75 3.3.4 Casein Micelles 76 3.3.5 Milk Enzymes 77 3.3.6 Viscosity and Rheological Properties 78 3.4 Effects of High Pressure on Dairy Microbiology 78 3.5 HP Treatment and Cheese 79 3.6 High-Pressure Processing and Yoghurt 83 3.7 High-Pressure Processing and Functional Dairy Products 83 3.8 Ice Cream 84 3.9 Conclusions and Perspectives for the Dairy Industry 85 References 85 4 Applications of High-Pressure Homogenization and Microfluidization for Milk and Dairy Products 93John Tobin, Sinead P. Heffernan, Daniel M. Mulvihill, Thom Huppertz, and Alan L. Kelly 4.1 Introduction 93 4.2 Emulsion Stability and Instability 94 4.2.1 Effects of Homogenization 94 4.2.2 Principles of High-Pressure Homogenization 96 4.2.3 Microfluidization 98 4.3 Effects of High-Pressure Homogenization and Microfluidization on Milk Constituents 99 4.3.1 Milk Fat Globules 99 4.3.2 Milk Proteins 101 4.3.3 Milk Enzymes 102 4.3.4 Microorganisms 103 4.4 Applications of HPH and Microfluidization in the Manufacture of Dairy Products 103 4.4.1 Milk 103 4.4.2 Yoghurt Manufacture 104 4.4.3 Cheese 105 4.4.4 Ice Cream 106 4.4.5 Cream Liqueurs 107 4.5 Conclusions and Future Perspectives 108 References 108 5 Pulsed Electric Fields (PEF) Processing of Milk and Dairy Products 115Fernando Sampedro and Dolores Rodrigo 5.1 Introduction 115 5.1.1 Technology Principles 115 5.1.2 Processing Equipment 117 5.2 Application of PEF for Milk Pasteurization 118 5.2.1 Microbiological Aspects 118 5.2.2 Quality Aspects 125 5.2.3 Bioactive Compounds 128 5.2.4 Shelf Life Extension 128 5.3 Application of PEF to Dairy Products 130 5.3.1 Fruit Juice–Milk Beverages 130 5.3.2 Soya Milk and Fruit Juice–Soya Milk Beverages 137 5.3.3 Yogurt-Based Beverages 138 5.3.4 Infant Formula Milk Beverages 138 5.3.5 Other Milk-Based Beverages 139 5.4 Commercial Applications of PEF for Milk Pasteurization 140 5.5 Conclusions 141 References 141 6 High Power Ultrasound Processing in Milk and Dairy Products 149Bogdan Zisu and Jayani Chandrapala 6.1 Introduction: Ultrasound in Dairy 149 6.2 Ultrasonic Equipment 151 6.3 Effects of Sonication on Milk Fat: Homogenization and Creaming 152 6.3.1 Homogenization 152 6.3.2 Creaming 155 6.4 Degassing and Foam Reduction 155 6.5 Thermosonication to Reduce Microbial Load 156 6.6 Ultrasound Assisted Filtration 157 6.7 Sonocrystallization of Lactose from Whey 159 6.8 Solubility of Rehydrated Powders 161 6.9 Effects of sonication on Milk and Casein Systems 163 6.9.1 Effects of Sonication on the Casein Micelle 163 6.9.2 Applied Ultrasound to Control the Viscosity of Milk Concentrates 164 6.10 Effects of Sonication on the Physical and Functional Properties of Whey Proteins 167 6.10.1 Gelation and Viscosity 167 6.10.2 Understanding Whey Protein Changes Induced by Ultrasound 169 6.10.3 Heat Stability of Whey Proteins 169 6.11 Sensory Characteristics of Sonicated Milk and Whey 172 6.12 Conclusions 173 References 173 7 Ultraviolet and Pulsed Light Technologies in Dairy Processing 181Nivedita Datta, Poornimaa Harimurugan, and Enzo A. Palombo 7.1 Introduction 181 7.2 Basic Principles of UV Processing 183 7.2.1 The UV Process 183 7.3 Available UV Treatment Equipment and Their Operation 185 7.3.1 UV Dose Determination 187 7.3.2 UV Dose Measurement 188 7.4 Effects of UV Treatment on Microorganisms 188 7.4.1 Mechanisms of Action 188 7.4.2 Inactivation of Bacteria in Milk and Dairy Products 189 7.4.3 Packaging and Surface Disinfection 192 7.5 Commercial Developments 192 7.6 Other Light Processing Technique using UV light 194 7.7 Basic Principle of PL Technology 195 7.8 Effects of PL on Microorganisms 196 7.8.1 Mechanisms of Action 196 7.8.2 Inactivation of Bacteria in Liquid and Dairy Products 196 7.9 Commercial Developments 199 7.10 Conclusions 199 Acknowledgements 200 References 200 8 Carbon Dioxide: An Alternative Processing Method for Milk 205Laetitia M. Bonnaillie and Peggy M. Tomasula 8.1 Introduction 205 8.2 Physicochemical Principles 206 8.2.1 Solubility of CO2 in Aqueous Solutions 207 8.2.2 Solubility of CO2 in Milk 208 8.3 Microbiological Action of High-Pressure and Supercritical CO2 209 8.3.1 Mechanism of Action of CO2 209 8.3.2 Influence of Processing Parameters: T, P, Agitation and Time 211 8.3.3 Inactivation of Different Microorganisms with CO2 211 8.3.4 Kinetics of Bacterial Inactivation with CO2 223 8.4 High-Pressure CO2 Treatment of Milk and Dairy Foods 223 8.4.1 Microbial Flora of Raw and Pasteurized Milk 223 8.4.2 Food Composition Affects the Bactericidal Action of CO2 225 8.4.3 Treatment of Milk with High-Pressure CO2 226 8.5 Low-Pressure CO2 Injection (Carbonation) to Extend the Shelf Life of Fluid Milk and Soft Dairy Products 228 8.5.1 Advantages of Carbonation 228 8.5.2 Does CO2 Treatment Affect the Quality and Functionality of Dairy Products? 229 8.5.3 Carbonated Raw Milk 230 8.5.4 Carbonated Pasteurized Milk 231 8.5.5 Cottage Cheese 232 8.5.6 Yogurt 233 8.5.7 Fermented and Flavoured Dairy Beverages 233 8.5.8 Butter, Sour Cream and Ice Cream 234 8.6 Other Dairy-Related Applications for CO2 234 8.6.1 Fractionation of Milk Lipids 234 8.6.2 Manufacture of Cheese from CO2-Treated Milk 236 8.6.3 Fractionation of Milk Proteins 237 8.7 Regulatory Status 239 Acknowledgements 240 References 240 9 Non-Thermal Pasteurization of Milk Using CHIEF Technology 251Shaobo Deng, Paul Chen, Yun Li, Xiaochen Ma, Yanling Cheng, Xiangyang Lin, Lloyd Metzger, and Roger Ruan 9.1 Introduction 251 9.2 Principles 252 9.2.1 Biological Effects 252 9.2.2 Physical Principles 252 9.3 Equipment and Process Flow 255 9.4 Effects of the Process on Microorganisms and Quality 258 9.4.1 Microorganisms 258 9.4.2 Quality 259 9.5 Other Uses of CHIEF Technology 261 9.6 Future Development 261 9.6.1 Hardware Development 262 9.6.2 Evaluation of the Process 262 9.6.3 Hurdle Technology 262 Acknowledgements 263 References 263 10 Bacteriocins of Food Grade Lactic Acid Bacteria in Hurdle Technology for Milk and Dairy Products 267John A. Renye, Jr and George A. Somkuti 10.1 Introduction 267 10.2 Bacteriocin Structure and Production 268 10.3 Application of Bacteriocins in Dairy Foods 273 10.3.1 Applications to Improve Food Safety 274 10.3.2 Sensory Effects of Bacteriocin Applications 275 10.3.3 Bacteriocin Resistance 276 10.4 Bacteriocins as Components of Hurdle Technology 277 10.4.1 Combined with Conventional Treatments 277 10.4.2 Combined with Emerging Technologies 280 10.5 Bacteriocins in Hurdle Technology for Dairy Food Safety 281 10.5.1 Bacteriocins Combined with Temperature Regulation 281 10.5.2 Bacteriocins Combined with Other Natural Preservatives 285 10.5.3 Bacteriocins and Pulsed Electric Fields 287 10.5.4 Bacteriocins and High-Pressure Processing 288 10.6 Conclusions 289 References 290 11 Leveraging the Beneficial Compounds of Organic and Pasture Milk 307Michael H. Tunick, Diane L. Van Hekken, and Moushumi Paul 11.1 Introduction 307 11.2 Regulatory Status 307 11.2.1 Organic and Conventional Dairies 307 11.2.2 Nutritional claims 308 11.3 Bioactive Compounds in Milk 311 11.3.1 Peptides and Proteins 311 11.3.2 Fatty Acids 313 11.3.3 Vitamins and Minerals 314 11.4 Variations in Biologically Active Compounds 319 11.4.1 Pasture, Organic and Conventional Milk 319 11.4.2 Pasteurization and Homogenization 319 11.4.3 Feed Changes 320 11.5 The Future 321 11.5.1 Trends 321 11.5.2 Goals and Research Needs 322 Disclaimer 322 References 322 Index 333
£138.65
John Wiley and Sons Ltd Hakes
Book SynopsisThe species of hake, making up the genus Merluccius, are commercially important and currently largely over exploited, with many stocks badly depleted and showing only limited signs of recovery. From the end of the 1990s, concepts such as sustainability, ecosystem-based approaches to fisheries management, a code for the responsible conduct for fisheries, governance and others have emerged or have been considered by politicians, stakeholders and society. Moreover, new tools for stock assessment have been developed. But many hake stocks of the genus Merluccius show no sign of restoration. Hakes: Biology and Exploitation brings together a wealth of important information on the biology and exploitation of hake and hoki stocks around the world. Each chapter provides an overview of the fisheries of each species in an ecological and environmental context, looking at stock distribution, characteristics of the environment, life history, reproduction, diet, growth, mortaliTable of ContentsList of contributors ix Preface xvii Acknowledgement xxi 1 European hake (Merluccius merluccius) in the Northeast Atlantic Ocean 1Maria Korta, Dorleta García, Marina Santurtún, Nerea Goikoetxea, Eider Andonegi, Hilario Murua, Paula Álvarez, Santiago Cerviño, José Castro and Arantza Murillas 2 Fisheries, ecology and markets of South African hake 38M. D. Durholtz, L. Singh, T. P. Fairweather, R. W. Leslie, C.D. van der Lingen, C. A. R. Bross, L. Hutchings, R. A. Rademeyer, D. S. Butterworth and A. I. L. Payne 3 Biology and fisheries of the shallow-water hake (Merluccius capensis) and the deep-water hake (Merluccius paradoxus) in Namibia 70M. R. Wilhelm, C. H. Kirchner, J. P. Roux, A. Jarre, J. A. Iitembu, J. N. Kathena and P. Kainge 4 Southern hake (Merluccius australis) in New Zealand: biology, fisheries and stock assessment 101Peter L. Horn 5 The biology, fishery and market of Chilean hake (Merluccius gayi gayi) in the Southeastern Pacific Ocean 126C. Gatica, S. Neira, H. Arancibia and S. Vásquez 6 Biology and fishery of common hake (Merluccius hubbsi) and southern hake (Merluccius australis) around the Falkland/Malvinas Islands on the Patagonian Shelf of the Southwest Atlantic Ocean 154A. I. Arkhipkin, V. V. Laptikhovsky and A. J. Barton 7 The biology and fishery of hake (Merluccius hubbsi) in the Argentinean–Uruguayan Common Fishing Zone of the Southwestern Atlantic Ocean 185María Inés Lorenzo and Omar Defeo 8 Biology and fisheries of hake (Merluccius hubbsi) in Brazilian waters, Southwestern Atlantic Ocean 211André Martins Vaz-dos-Santos and Paulo Ricardo Schwingel 9 Biology, fisheries, assessment and management of Pacific hake (Merluccius productus) 234Owen S. Hamel, Patrick H. Ressler, Rebecca E. Thomas, Daniel A. Waldeck, Allan C. Hicks, John A. Holmes and Guy W. Fleischer 10 Biology and fisheries of New Zealand hoki (Macruronus novaezelandiae) 263Mary E. Livingston, Rosemary J. Hurst, Richard L. O’Driscoll, Andy McKenzie, Sira L. Ballara and Peter L. Horn 11 Biology, fishery and products of Chilean hoki (Macruronus novaezelandiae magellanicus) 294Rubén Alarcún and Hugo Arancibia 12 An overview of hake and hoki fisheries: analysis of biological, fishery and economic indicators 324Arancibia Hugo, Tony Pitcher and Mary Livingston Index 341
£138.65
John Wiley and Sons Ltd Crystallization of Lipids
Book SynopsisAn authoritative reference that contains the most up-to-date information knowledge, approaches, and applications of lipid crystals Crystallization of Lipids is a comprehensive resource that offers the most current and emerging knowledge, techniques and applications of lipid crystals. With contributions from noted experts in the field, the text covers the basic research of polymorphic structures, molecular interactions, nucleation and crystal growth and crystal network formation of lipid crystals which comprise main functional materials employed in food, cosmetic and pharmaceutical industry. The authors highlight trans-fat alternative and saturated-fat reduction technology to lipid crystallization. These two issues are the most significant challenges in the edible-application technology of lipids, and a key solution is lipid crystallization. The text focuses on the crystallization processes of lipids under various external influences of thermal flucTable of ContentsPreface xiii List of Contributors xv 1 Introduction: Relationships of Structures, Properties, and Functionality 1 Kiyotaka Sato 1.1 Introduction 1 1.2 Lipid Species 1 1.2.1 Hydrocarbons 1 1.2.2 Fatty Acids 2 1.2.3 Alcohols and Waxes 4 1.2.4 Acylglycerols 4 1.3 Physical States and the Functionality of Lipid Products 5 1.4 Formation Processes of Lipid Crystals 7 1.5 Polymorphism 9 1.6 Aging and Deterioration 11 1.7 Trans‐Fat Alternative and Saturated‐Fat Reduction Technology 13 References 15 2 Polymorphism of Lipid Crystals 17 Kiyotaka Sato 2.1 Introduction 17 2.2 Thermal Behavior of Polymorphic Transformations 17 2.3 Molecular Properties 20 2.3.1 Subcell and Chain‐Length Structures 20 2.3.2 Conformation of Hydrocarbon Chains 24 2.3.3 Glycerol Conformations 25 2.3.4 Polytypism 26 2.4 Fatty Acids 27 2.4.1 Saturated Fatty Acids 27 2.4.2 Unsaturated Fatty Acids 32 2.5 Monoacylglycerols and Diacylglycerols 37 2.5.1 Crystal/Molecular Structures 37 2.5.2 Polymorphic Behavior 39 2.6 Triacylglycerols (TAGs) 41 2.6.1 Crystal/Molecular Structures 42 2.6.2 Polymorphic Behavior 46 2.7 Conclusions 54 References 54 3 Molecular Interactions and Mixing Phase Behavior of Lipid Crystals 61 Eckhard Floeter, Michaela Haeupler, and Kiyotaka Sato 3.1 Introduction 61 3.2 Thermodynamic Considerations 63 3.2.1 Framework for Engineering Calculations 63 3.2.2 Phase Behavior of Co‐Crystallizing Components 66 3.2.3 Governing Principles for Phase Boundaries 70 3.3 Effects of Molecular Structures on the Phase Behavior 70 3.3.1 Aliphatic Chain‐Chain Interactions: n‐Alkanes 71 3.3.2 Mixtures of Fatty Acids 72 3.3.3 Mixtures of Partial Glyceride Fatty‐Acid Esters 81 3.3.4 Mixtures of TAGs 82 3.4 Mixing Behavior of TAGs in Natural and Interesterified Fats 92 3.4.1 Cocoa Butter 93 3.4.2 Palm Oil 94 3.4.3 Coconut Oil 95 3.4.4 Milk Fat 95 3.4.5 Interesterified Fats 96 3.5 Crystallization Properties 97 3.6 Conclusions 98 References 100 4 Fundamental Aspects of Crystallization of Lipids 105 Hironori Hondoh, Satoru Ueno, and Kiyotaka Sato 4.1 Introduction 105 4.2 Physical and Structural Properties of Lipid Liquids 105 4.2.1 Preheating Effects 106 4.2.2 Liquid Phases of Triacylglycerols 109 4.3 Driving Forces for Crystallization 112 4.4 Nucleation 114 4.4.1 Homogeneous versus Heterogeneous 114 4.4.2 Polymorph‐Dependent Nucleation Kinetics 118 4.4.3 Secondary Nucleation 121 4.4.4 Crystal Seeding 122 4.5 Kinetics of Crystal Growth 125 4.5.1 Mechanism of Crystal Growth 125 4.5.2 Crystal Growth Rate 127 4.5.3 Polymorph‐Dependent Growth Rate 129 4.5.4 Spherulite 130 4.5.5 Epitaxial Growth 132 4.5.6 Morphology of Crystals 133 4.6 Conclusions 135 Acknowledgment 136 References 136 5 Supramolecular Assembly of Fat Crystal Networks from the Nanoscale to the Mesoscale 143 Fernanda Peyronel, Nuria C. Acevedo, David A. Pink, and Alejandro G. Marangoni 5.1 Introduction 143 5.2 Cryo‐TEM 144 5.2.1 Challenges Associated with the Microscopic Observation of Fat Microstructure 144 5.2.2 Sample Preparation for Cryo‐TEM 145 5.2.3 Nanoscale Structure Characterization 146 5.2.4 Effects of External Fields on Fat Nanostructure 148 5.3 Physical Interactions, Models, and Mathematical Methods 154 5.3.1 Models in General 155 5.3.2 Coarse‐Grained Interactions: Nano‐ to Mesoscale 156 5.3.3 Models Using Spheres 157 5.3.4 Introduction to Modeling the Statics and Dynamics of Aggregates 157 5.3.5 Static Structure Functions 158 5.3.6 Application 1: CNP Aggregation. Tristearin Solids in Triolein Oil 158 5.3.7 Application 2: Complex Oils. Tristearin Solids in Complex Oils 161 5.3.8 Application 3: Nanoscale Phase Separation in Edible Oils 162 5.4 Ultra Small Angle X‐Ray Scattering (USAXS) 164 5.4.1 Principles of X‐Ray Scattering 164 5.4.2 USAXS Instrumentation at the APS 167 5.4.3 Sample Preparation 168 5.4.4 Unified Fit and Guinier‐Porod Models 168 5.4.5 Experimental Results 170 5.5 Concluding Remarks 174 Acknowledgments 175 References 175 6 Effects of Dynamic Temperature Variations on Microstructure and Polymorphic Behavior of Lipid Systems 183 Laura Bayés‐García, Teresa Calvet, and Miquel À. Cuevas‐Diarte 6.1 Introduction 183 6.2 Influence on the Polymorphic Behavior in Bulk State 183 6.2.1 Single Tag Components 183 6.2.2 Binary Mixtures of TAGs 189 6.3 Colloidal Dispersion States 193 6.3.1 Emulsions 193 6.3.2 Organogels 196 6.4 Role of Thermal Treatments on End Food Products Properties 198 6.4.1 Milk Fats 198 6.4.2 Other Dairy Products 199 6.4.3 Cocoa Butter 200 6.4.4 Vegetable Fats 204 6.5 Conclusions 206 References 207 7 Lipid Crystal Networks Structured under Shear Flow 211 Farnaz Maleky and Gianfranco Mazzanti 7.1 Introduction 211 7.2 Overview of the Formation of Fat Crystals 212 7.3 Temperature Gradients and Optimal Supercooling 213 7.4 Basic Concepts on Shear Flow 214 7.5 Fat Crystallization under Shear 216 7.5.1 Shear Affects Polymorphic Transformations 216 7.5.2 Crystalline Orientation Induced by Shear Flow 219 7.5.3 Shear Affects Fat Structural Properties at the Micro‐ and Nano‐Length Scales 224 7.5.4 Physicochemical Properties of Sheared Fat Matrices 227 7.5.5 Effects of Shear Flow on Mass Transfer Dynamics of Crystallizing and Crystallized Materials 231 7.6 Concluding Remarks 233 References 234 8 Tailoring Lipid Crystal Networks with High‐Intensity Ultrasound 241 Yubin Ye, Peter R. Birkin, and Silvana Martini 8.1 Introduction 241 8.2 Fundamentals of Sonication 242 8.2.1 Acoustic Driving Force 242 8.2.2 Acoustic Cell Characteristics 243 8.2.3 Cavitation 244 8.2.4 Experimental Conditions 245 8.3 Tailoring Lipid Crystal Networks 246 8.3.1 Crystallization Kinetics 246 8.3.2 Inferential Mechanism 249 8.3.3 Postsonication Changes 250 8.4 Practical Considerations 255 8.4.1 Oxidation 255 8.4.2 Scale Up 257 8.4.3 Combination with Other Processing Methods 258 8.5 Conclusions and Future Research 258 References 259 9 Effects of Foreign and Indigenous Minor Components 263 Kevin W. Smith and Kiyotaka Sato 9.1 Introduction 263 9.2 Basic Understanding 264 9.3 Effects of Foreign Components 265 9.3.1 Emulsifiers 265 9.3.2 Indigenous Minor Components 276 9.4 Other Additives 276 9.5 Conclusions 278 References 279 10 Crystallization Properties of Milk Fats 283 Christelle Lopez 10.1 Introduction 283 10.2 Milk Fat: A Wide Diversity of Fatty Acids and Triacylglycerols (TAGs) 284 10.3 Crystallization Properties of Bovine Anhydrous Milk Fat (AMF) 285 10.3.1 Thermal Properties 285 10.3.2 Effect of Cooling Rate on AMF Crystals 286 10.3.3 Effect of Shear on AMF Crystals 295 10.3.4 Effect of Minor Lipid Compounds 295 10.4 Crystallization of TAGs in Bovine Milk Fat Globules and Emulsion Droplets 296 10.4.1 Effect of Cooling Rate and Tempering 298 10.4.2 Effect of the Size of Milk Fat Globules and Lipid Droplets 304 10.5 Crystallization Properties of Milk Fat in Dairy Products 306 10.6 Tag Compositions Affecting Crystallization Properties of Milk Fat 308 10.6.1 Technological Process: Dry Fractionation 308 10.6.2 Dietary Manipulations 312 10.6.3 Milk Fat from Various Mammal Species 315 10.7 Liquid Tag Phase 316 10.8 Conclusions 317 References 318 11 Crystallization Behavior of Sunflower Oil–Based Fats for Edible Applications 323 Maria L. Herrera and Silvana Martini 11.1 Introduction 323 11.2 High Stearic High Oleic Sunflower Oil 324 11.2.1 Fractionation of HSHO‐SFO 324 11.2.2 Crystallization Behavior 326 11.2.3 Polymorphic Behavior 329 11.3 Blends of Sunflower Oil and Milk Fat 337 11.3.1 Chemical Composition 340 11.3.2 Physical Properties 340 11.3.3 Addition of Palmitic Sucrose Ester 344 11.4 HSHO‐Based CBE 347 11.5 Conclusions 348 References 348 12 Physical Properties of Organogels Developed with Selected Low‐Molecular‐Weight Gelators 353 Jorge F. Toro‐Vazquez, Flor Alvarez‐Mitre, and Miriam Charó‐Alonso 12.1 Introduction 353 12.2 Basic Aspects of LMOGs: From Molecular Architecture to Functional Assemblies 355 12.3 Why Developing Organogels with Vegetable Oils? 356 12.3.1 Vegetable Oils as Solvent in the Development of Organogels with LMOGs 357 12.3.2 Relationship between Molecular Structure of LMOGs and Physical Properties of Organogels 367 12.4 Organogels of Candelilla Wax 373 12.4.1 Rheological Properties of Candelilla Wax Organogels Developed Applying Shear Rate 373 12.4.2 Applications of Candelilla Wax Organogels 377 12.5 Conclusions 377 References 379 13 Formation and Properties of Biopolymer‐Based Oleogels 385 Ashok R. Patel 13.1 Introduction 385 13.2 Formation of Polymer‐Based Oleogels 386 13.2.1 Polymer Oleogelation through Direct Methods 387 13.2.2 Polymer Oleogelation through Indirect Methods 389 13.3 Properties of Polymer‐Based Oleogels 393 13.3.1 Mechanical Properties 393 13.3.2 Temperature Sensitivity 394 13.3.3 Stability in Presence of Water 397 13.4 Potential Applications of Polymer‐Based Oleogels 397 13.4.1 Replacement of Beef Fat in Frankfurters 397 13.4.2 Heat‐Resistant Chocolates 397 13.4.3 Polymer Oleogels as Alternative to Full‐Fat Shortenings 397 13.4.4 Bakery Applications of Ethyl Cellulose Oleogels 398 13.5 Conclusions: Opportunities and Challenges 398 Acknowledgments 401 References 402 14 Lipid Crystallization in Water‐in‐Oil Emulsions 405 Nicole L. Green and Dérick Rousseau 14.1 Introduction 405 14.2 Basics of Emulsion Properties 406 14.3 Emulsifier Effects on W/O Emulsions 408 14.3.1 Mono‐ and Diacylglycerols (E471) 409 14.3.2 Sucrose Fatty‐Acid Esters (E473) 411 14.3.3 Lecithins (E322) 412 14.3.4 Sorbitan Esters and Polyesters (E491‐E496) 413 14.3.5 Polyglycerol Esters (E475 – E476) 415 14.4 Stabilization Modes of W/O Emulsions 415 14.4.1 Pickering Stabilization 416 14.4.2 Network Stabilization 420 14.4.3 Combined Pickering and Network Stabilization 421 14.5 Conclusions 423 References 424 15 Crystallization of Lipids in Oil‐in‐Water Emulsion States 431 John N. Coupland 15.1 The Basic Concepts 431 15.2 Surface Nucleation 432 15.3 Polymorphic Transitions in Droplets 436 15.4 Morphology of Crystalline Droplets 437 15.5 Colloidal Stability of Crystalline Droplets 439 15.6 Conclusions 442 References 443 16 Lipid Crystals and Microstructures in Animal Meat Tissues 447 Michiyo Motoyama, Genya Watanabe, and Keisuke Sasaki 16.1 Introduction 447 16.2 Depot Fat and Crystalline State 448 16.2.1 Adipose Tissue 448 16.2.2 Triacylglycerol (TAG) Compositions of Animal Fats 449 16.3 Fat Crystals and Quality of Porcine Adipose Tissue 450 16.3.1 Polymorphism of Extracted Porcine Fat Crystals 450 16.3.2 Fat Crystals and Macroscopic Meat Quality 454 16.3.3 Application to Actual Meat and Meat Products 455 16.4 Crystal Microstructures in Adipose Tissues 460 16.5 Concluding Remarks 462 Acknowledgments 462 References 462 17 Conventional and New Techniques to Monitor Lipid Crystallization 465 Annelien Rigolle, Koen Van Den Abeele, and Imogen Foubert 17.1 Introduction: What Would Be a Perfect Technique? 465 17.2 Conventional Techniques (and Advances Made) 466 17.2.1 Pulsed Nuclear Magnetic Resonance 466 17.2.2 Differential Scanning Calorimetry 469 17.2.3 X‐Ray Diffraction 472 17.2.4 Rheology 474 17.2.5 Microscopy 476 17.3 “New” Techniques with Potential for Online Monitoring 478 17.3.1 Ultrasonic Techniques 478 17.3.2 Laser Backscattering 484 17.3.3 Near‐Infrared and Raman Spectroscopy 485 17.4 Conclusions 485 Acknowledgments 486 References 487 Index 493
£176.65
John Wiley and Sons Ltd Atlas of Weed Mapping
Book SynopsisWeeds are variously defined as plants growing where they are not wanted, plants that interfere with human activity. Weeds affect everyone in the world by reducing crop yield and quality, delaying or interfering with harvesting, interfering with animal feeding, reducing animal health, preventing water flow, as plant parasites, etc.Table of ContentsContributors, vii Acknowledgements, ix Introduction 1 Part I: Continental views of weed infestation maps Hansjörg Krähmer 1 Europe 7 Hansjörg Krähmer 2 Asia 23 Hansjörg Krähmer 3 North America 47 Hansjörg Krähmer 4 South America 56 Hansjörg Krähmer 5 Africa 71 Hansjörg Krähmer 6 Australia 81 Hansjörg Krähmer Part II: Special crop view and mapping of cotton weeds 7 Cotton cultivation 87 Garifalia Economou, Ahmet Uludag and Hansjörg Krähmer 8 Global cotton weed distribution 90 Garifalia Economou, Ahmet Uludag and Hansjörg Krähmer 9 Farming practices and weed infestation 101 Garifalia Economou, Ahmet Uludag and Hansjörg Krähmer 10 Summary of global cotton weed distribution 102 Garifalia Economou, Ahmet Uludag and Hansjörg Krähmer Part III: Invasive weed species 11 Overview of selected problems 105 Hansjörg Krähmer Part IV: Global zones with similar weed infestation 12 Introduction to global zones with similar weed infestation 115 Hansjörg Krähmer 13 Cereal weed belts 117 Hansjörg Krähmer 14 Maize weed belts and areas of similar weed infestation 120 Hansjörg Krähmer 15 Soybean weed zones and areas 123 Hansjörg Krähmer 16 Rice weed belts 124 Hansjörg Krähmer Part V: General observations on all infested sites 17 Ranks and number of weed species in a defined crop 129 Hansjörg Krähmer 18 Specialization of weeds and biodiversity 130 Hansjörg Krähmer Part VI: Answers to key questions: What makes which weed grow where and when? 19 Weeds as crop companions 135 Hansjörg Krähmer 20 Can we associate weeds with specific environmental conditions? 139 Hansjörg Krähmer 21 What makes weeds grow in monocultures, what makes them compete with the crop and with other weeds? 161 Hansjörg Krähmer Part VII: Aesthetics, rare weeds and production objectives in agriculture 22 Rare weeds in arable crops and aesthetics: harmony or hunger? 169 Hansjörg Krähmer Part VIII: Weeds in meadows, pastures and rangeland 23 Overview of grassland 177 Hansjörg Krähmer Part IX: Aquatic and wetland weeds 24 Introduction 185 Hansjörg Krähmer 25 Morphological adaptation to water 192 Hansjörg Krähmer 26 Aerenchyma within the stem 194 Hansjörg Krähmer 27 Stem and vascular bundle modifications 215 Hansjörg Krähmer 28 The root 277 Hansjörg Krähmer 29 The leaf 311 Hansjörg Krähmer 30 Vegetative propagation 371 Hansjörg Krähmer 31 Aesthetics, species attractiveness and rare aquatic species 377 Hansjörg Krähmer 32 Growing conditions of aquatic plants 382 Hansjörg Krähmer 33 Dominance and noxious effects of selected aquatic and wetland species 384 Hansjörg Krähmer 34 Adaptation of terrestrial weeds to water stress: Waterlogging and temporary hypoxia 391 Hansjörg Krähmer 35 Weeds in rice 396 Hansjörg Krähmer Part X: Which ecological rules described in textbooks will help us to understand the unevenness of weed species distribution? 36 Asymmetric competition within arable crops 401 Hansjörg Krähmer 37 Comparison of closely related species and their ability to grow as weeds in crops 404 Hansjörg Krähmer Part XI: Factors contributing to the temporal and spatial distribution of weed resistance: a map-based analysis 38 How has Alopecurus myosuroides resistance changed over the years? 409 Martin Hess, Johannes Herrmann, Hansjörg Krähmer and Roland Beffa 39 Weeds to watch 420 Hansjörg Krähmer Part XII: Conflict between the dominance of some weeds and the intention to preserve rare species 40 Can we shape nature into what we want it to be? 425 Hansjörg Krähmer Part XIII: Weed data collection, analysis and presentation of results 41 Introduction to weed mapping methodology 429 Michaela Kolářová and Pavel Hamouz 42 Data collection 430 Michaela Kolářová and Pavel Hamouz 43 Approaches to the analysis of weed distribution 440 Michaela Kolářová and Pavel Hamouz 44 Presentation of weed mapping results 456 Michaela Kolářová and Pavel Hamouz Appendix 462 Index 467
£249.14
John Wiley and Sons Ltd Food Carotenoids
Book SynopsisCarotenoids were first studied as natural pigments, then as precursors of vitamin A, and then as bioactive compounds against chronic diseases. These compounds have been and continue to be the subject of intense research worldwide, now with an expanded scope. Food Carotenoids: Chemistry, Biology and Technology gathers all the important information about these major compounds which impact both food quality and human health. It integrates in one volume various aspects of food carotenoids, such as: Structures and physicochemical properties Biosynthetic pathways and metabolism Analysis and composition of foods Stability and reactions during processing Commercial production as food colorants and precursors of aroma compounds Bioavailability and health benefits Having worked with carotenoids in various aspects for 44 years, Delia Rodriguez-Amaya is uniquely placed to pass on her wealth of knowledge in thTable of ContentsPreface xiii 1 Nomenclature, structures, and physical and chemical properties 1 1.1 Introduction 1 1.2 Nomenclature 1 1.3 Nature of carotenoids in foods 3 1.3.1 Carotenes 5 1.3.2 Xanthophylls 5 1.3.3 Z-isomers 11 1.3.4 Apocarotenoids 12 1.4 Physicochemical properties 13 1.4.1 Size and shape 13 1.4.2 Solubility 13 1.4.3 Light absorption and color 13 1.5 Antioxidant properties 14 1.5.1 Quenching of singlet oxygen 14 1.5.2 Free radical scavenging 15 1.5.3 Relative efficacy of individual carotenoids 17 1.6 Prooxidant effect 18 1.7 Interaction with other antioxidants 19 References 20 2 Biosynthesis and metabolism 24 2.1 Introduction 24 2.2 Biosynthesis in plants 24 2.2.1 Formation of isopentenyl diphosphate 27 2.2.2 Chain elongation to GGPP and formation of phytoene 29 2.2.3 Desaturations from phytoene to lycopene 29 2.2.4 Cyclization to β-carotene and α-carotene 30 2.2.5 Formation of xanthophylls 31 2.3 Cleavage to apocarotenoids 32 2.4 Regulation of carotenoid biosynthesis 34 2.5 Carotenogenesis and fruit ripening 35 2.6 Carotenogenesis and seed and root development 38 2.7 Functions in plants 38 2.8 Metabolism in animals 41 References 41 3 Qualitative and quantitative analyses 47 3.1 Introduction 47 3.2 Structure elucidation and qualitative analysis 47 3.3 Quantitative analysis 49 3.3.1 Storage of samples 49 3.3.2 Total carotenoid content 50 3.3.3 Quantification of individual carotenoids 51 3.3.3.1 Sampling 51 3.3.3.2 Preparation of the analytical sample 53 3.3.3.3 Extraction 54 3.3.3.4 Partition 56 3.3.3.5 Saponification 57 3.3.3.6 Concentration or evaporation of the solvent 57 3.3.3.7 Chromatographic separation 58 3.3.3.8 Identification 59 3.3.3.8.1 UV-visible absorption spectrometry 61 3.3.3.8.2 Mass spectrometry 65 3.3.3.8.3 Reactions of functional groups 65 3.3.3.9 Quantitation 66 3.3.4 Sources of errors and precautionary measures 67 3.3.5 Method validation and quality assurance 70 3.3.6 UHPLC-DAD methods 72 3.3.7 Other methods 73 3.4 Calculation of retention in cooked and processed food 75 References 76 4 In vitro assays of bioaccessibility and antioxidant capacity 82 4.1 Introduction 82 4.2 In vitro assessment of bioaccessibility 82 4.2.1 Static gastrointestinal digestion assays 83 4.2.2 Dynamic gastrointestinal models 86 4.3 In vitro assessment of antioxidant activity 86 References 90 5 Composition and influencing factors 96 5.1 Introduction 96 5.2 Composition of leafy and nonleafy green vegetables 97 5.3 Composition of fruits and fruit vegetables 97 5.4 Composition of roots, seeds, and flowers 104 5.5 Composition of processed foods 104 5.6 Rich sources of the major food carotenoids 106 5.7 Genetic and environmental factors affecting carotenoid composition 109 5.7.1 Cultivar/variety 109 5.7.2 Stage of maturity 113 5.7.3 Climate, season, geographic site, and year of production 116 5.7.4 Farming practice and conditions 118 5.8 Carotenoid distribution in a fruit or vegetable 119 5.9 Metabolic engineering of carotenoid biosynthesis 120 5.10 Carotenoids of animal-derived foods 122 References 123 6 Effects of processing and storage 132 6.1 Introduction 132 6.2 Postharvest storage 133 6.3 Effects of home preparation 135 6.4 Effects of thermal processing 138 6.4.1 Preliminary operations 139 6.4.2 Thermal treatment 139 6.4.3 Drying 143 6.5 Effects of sun and solar drying 145 6.6 Effects of nonthermal processing 147 6.6.1 Minimal processing 147 6.6.2 High-pressure processing 149 6.6.3 High-intensity pulsed electric field processing 152 6.6.4 Irradiation 153 6.7 Storage of processed foods 153 6.8 Microencapsulation and nanoencapsulation 156 6.8.1 Microcapsules 156 6.8.2 Nanocapsules and nanodispersions 160 6.9 Utilization of industrial by-products 162 References 163 7 Isomerization and oxidation 174 7.1 Introduction 174 7.2 Overall degradation scheme 175 7.3 Kinetics 176 7.4 Isomerization 177 7.5 Oxidation 179 7.5.1 Epoxidation 179 7.5.2 Cleavage to apocarotenals 183 7.5.3 Formation of low-mass compounds 186 7.5.4 Influencing factors 190 7.6 Implications on food quality 191 7.7 Implications for human health 192 References 194 8 Carotenoids as food colorants and precursors of aroma compounds 199 8.1 Introduction 199 8.2 Carotenoids as food colorants 199 8.2.1 Natural carotenoid colors 200 8.2.2 Nature-identical synthetic carotenoids 202 8.2.3 Carotenoids produced by biotechnology 204 8.2.4 Potential production from other microorganisms 205 8.3 Carotenoids as precursors of aroma compounds 207 8.3.1 Enzymatic generation of aroma compounds from carotenoids 207 8.3.1.1 Characterization of the enzymes 207 8.3.1.2 Carotenoid-derived aroma compounds of fruits and vegetables 211 8.3.1.3 Carotenoid-derived aroma compounds of saffron 212 8.3.2 Nonenzymatic generation of aroma compounds from carotenoids 214 8.3.4 Carotenoid-derived aroma compounds of tea and wine 217 References 218 9 Bioaccessibility and bioavailability 225 9.1 Introduction 225 9.2 Absorption, metabolism, and transport 225 9.3 Methods for determining bioavailability 228 9.4 Dietary factors affecting bioavailability 229 9.4.1 Nature of the food matrix 230 9.4.2 Carotenoid species 233 9.4.3 Geometric configuration 235 9.4.4 Carotenoid-carotenoid interaction 237 9.4.5 Amount and type of fat 238 9.4.6 Amount and type of dietary fiber 240 9.4.7 Other food constituents 241 9.4.8 Processing 242 9.4.8.1 Home cooking 242 9.4.8.2 Industrial processing 244 References 246 10 Provitamin A activity 255 10.1 Introduction 255 10.2 Bioconversion of provitamin A carotenoids 256 10.3 Bioefficacy and vitamin A equivalency of provitamin A carotenoids 258 10.4 Strategies to combat vitamin A deficiency 260 10.4.1 Vitamin A supplementation 261 10.4.2 Food fortification 262 10.4.3 Dietary diversification 263 10.4.3.1 Home gardening 264 10.4.3.2 Breast-feeding 265 10.4.3.3 Reduction of postharvest losses 265 10.4.4 Conservation of biodiversity for food and nutrition 266 10.4.5 Biofortification 267 10.5 Potential provitamin A sources for alleviating vad 269 10.5.1 Red palm oil 269 10.5.2 Green leafy vegetables 270 10.5.3 Carrot and orange-fleshed sweet potato 271 10.5.4 Tropical fruits 272 10.6 Current status of β-carotene research 272 References 274 11 Carotenoids and chronic diseases 282 11.1 Introduction 282 11.2 Evidence of health benefits/efficacy 282 11.3 Mode of action 285 11.4 Protection against cancer 286 11.5 Protection against cardiovascular disease 290 11.6 Protection against cataract and macular degeneration 292 11.7 Protection of cognitive functions 293 11.8 Other health benefits 294 11.9 Concluding remarks 296 References 296 Index 305
£165.25
John Wiley and Sons Ltd Encapsulation and Controlled Release Technologies
Book SynopsisThe emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients. The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability as well as masking undesirable flavors throughout processing, shelf life and consumption. This second edition of Encapsulation and Controlled Release Technologies in Food Systems serves as an improvement and a complement companion to the first. However, it differentiates itself in two main aspects. Firstly, it introduces the reader to novel encapsulation and controlled release technologies which have not yet been addressed by any existing book on this matter, and secondly, it offers an in-depth discussion on the impact of encapsulation and controlled release technologies on the bioavailability of health ingredients anTable of ContentsList of contributors, xiii Foreword, xvii Preface to second edition, xix Preface to first edition, xxi 1 Introduction, 1Jamileh M. Lakkis Wall-forming materials, 2 Core materials, 2 Release triggers, 2 Payload, 2 Current approaches to encapsulation and controlled release, 3 Entrapment in carbohydrate matrices, 3 Complexation into cyclodextrins, 6 Encapsulation in microporous matrices: physical adsorption, 6 Encapsulation in fats and waxes, 7 Encapsulation in emulsions and micellar systems, 7 Encapsulation in coacervated polymers, 8 Encapsulation using supercritical fluids, 9 Encapsulation into hydrogel matrices, 9 Encapsulation using flow-focusing technology, 10 Overview of controlled-release systems, 11 Matrix systems, 11 Reservoir systems, 12 Combination systems, 12 Release mechanisms, 13 References, 13 2 Encapsulation of edible active compounds using supercritical fluids, 16Salima Varona, Ángel Martín and María José Cocero Supercritical fluid technology, 16 Properties of supercritical fluids, 16 Implementation of processes using SCFs: Basic considerations, 17 Current industrial applications, 18 Particle formation processes, 19 SCFs as solvents, 19 SCFs as antisolvents, 20 SCFs as solutes, 22 SCFs as propellants, 22 Products, 24 Single compound products, 24 Co-precipitation and encapsulation processes: Carrier materials, 25 Encapsulation of solid active compounds, 26 Encapsulation of liquid active compounds, 27 Case study: Encapsulation of lavandin essential oil, 29 Encapsulation in water-soluble carriers, 30 Encapsulation in water-insoluble carriers, 32 Impregnation, 33 Comparison with alternative encapsulation technologies, 34 References, 36 3 Encapsulation by complex coacervation, 41Curt Thies Introductory comments, 41 Complex coacervation background and terminology, 42 Biopolymers and complex coacervation, 43 Biopolymer structure and properties, 43 Milk and vegetable protein denaturation, 48 Reproducibility issues, 49 Concluding biopolymer comments, 51 Stabilization and solidification of complex coacervate capsule shells, 52 Overview, 52 mTGase treatment of complex coacervate capsule shells, 53 Overview of current encapsulation protocols, 59 Concluding comments, 71 References, 71 4 Lyophilized liposomes for food applications: Fundamentals, processes, and potential applications, 78Taise Toniazzo and Samantha C. Pinho Introduction, 78 Liposomes: Structure, production methods, and applications in foods, 79 Formulation factors affecting liposome integrity after lyophilization, 84 Influence of the lyophilization process parameters and technological factors on the lyophilized product, 89 Concluding remarks and future perspectives, 90 References, 91 5 Microencapsulation of probiotics, 97Thierry F. Vandamme, Gildas K. Gbassi, Trinh Lan Nguyen and Xiang Li Introduction to probiotics, 97 Definitions, applications, and advantages of probiotics, 97 Introduction to microencapsulation, 99 Definition, 99 Purpose of microencapsulation, 100 Structural details of microcapsules, 100 Materials used in the microencapsulation of probiotics, 102 Factors affecting the microencapsulation effectiveness of probiotics, 114 Methods used in microencapsulating probiotics, 115 Extrusion technique for microencapsulation, 115 Emulsion technique, 115 Use of drying technology for microencapsulating Probiotics, 117 Interfacial polymerization and coacervation, 119 Co-crystallization method, 120 Molecular inclusion, 120 Centrifugal extrusion technique, 120 Conclusion and prospects, 121 References, 121 6 Emulsions as delivery systems in foods, 129Ingrid A.M. Appelqvist, Matt Golding, Rob Vreeker and Nicolaas Jan Zuidam Introduction, 129 Stabilization and destabilization of emulsion systems, 130 Emulsion stabilization, 130 Formulation design for food emulsions, 135 Release triggers for emulsions, 142 Delivery of water-soluble food actives via emulsions, 143 Water-in-oil emulsions for controlling water-soluble actives, 143 Effect of O/W emulsions on taste release and perception, 143 Double emulsions for controlling water-soluble actives, 145 Delivery of hydrophobic food actives via O/W emulsions, 149 Lipophilic health ingredients in O/W emulsions, 149 Aroma release from O/W emulsions, 149 Structured emulsions in hydrogels for controlled release of aromas, 153 Delivery of dietary fats as O/W emulsions and their protection against oxidation, 155 Future trends, 159 Nature-made emulsions, 159 Monodispersed emulsions, 163 References, 164 7 Improved solubilization and bioavailability of nutraceuticals in nanosized self-assembled liquid vehicles, 173Nissim Garti, Eli Pinthus, Abraham Aserin and Aviram Spernath Introduction, 173 U-Type microemulsions, swollen micelles, and progressive and full dilution, 177 Solubilization of nonsoluble nutraceuticals, 179 Lycopene, 180 Phytosterols, 185 Lutein and lutein ester, 187 Oxidative stability, 191 Bioavailability, 192 CoQ10 and Improved Bioavailability, 192 Water binding, 195 Conclusions, 197 References, 198 8 Encapsulation and controlled release in bakery applications, 204Jamileh M. Lakkis Introduction, 204 Encapsulation technologies for bakery applications, 205 Hot melt particle coating technology, 205 Spray congealing/chilling, 207 High pressure congealing (beta process), 209 Film-forming materials, 210 Waxes, 210 Resins, 212 Glycol polymers, 212 Fats and glycerides, 212 Lauric acid group, 212 Palmitic acid group, 213 Oleic/linoleic acid group, 213 Characteristics of wax and fat coating materials, 213 Ideal properties of encapsulated particles for bakery applications, 216 Good barrier properties, 216 Mechanical strength, 216 Surface morphology, 217 Adhesion and cohesiveness, 217 Particle size distribution, 217 Film thickness, 217 Melting properties, 217 Applications of encapsulated actives in bakery applications, 218 Leavening systems, 218 Encapsulated sweeteners, 222 Encapsulated antimicrobial agents, 224 Encapsulated minor ingredients, 229 Flavors, 229 Encapsulated nutrients, 229 References, 230 9 Encapsulation and controlled release applications in confectionery and oral care products, 236Jamileh M. Lakkis Introduction, 236 Physiology and organization of the oral area, 237 Permeability and barrier functions of the oral cavity, 239 Membranes – physiology and transport routes (Plasma and Epithelial membranes), 239 Plasma membranes, 239 Epithelial membranes, 240 Oral mucosa, 240 Saliva, 242 Keratinization, 242 Polarity, 243 pH, 243 Transport mechanisms across membranes, 244 Delivery sites in the oral cavity, 245 Advantages of the oral route for drug delivery, 247 Disadvantages of oral route delivery, 248 Dosage formulation, 249 Physico-chemical properties of the active and dosage, 249 Confectionery products as delivery systems, 249 Chewing gum as a delivery system, 249 Typical gum composition and manufacture, 250 Chewing gums for delivering flavors and non-medicated actives, 252 Effect of saliva flow rate on flavor release, 254 Effect of non-sugar sweeteners (Polyols), 255 Effect of sensates on flavor release from chewing gum, 256 Chewing gum for delivering cosmetic and medicated actives, 257 Oral and dental health (Antimicrobials, Dental Caries Prevention, Xerostomia), 257 Antimicrobials, 257 Chewing gums for delivering actives for minor pains, diabetes and weight management, 262 Chewing gum for delivering caffeine, 262 Chewing gums for delivering nicotine, 263 Chewing gum for delivering acetyl salicylic acid, 265 Chewing gum for delivering insulin, 265 Lozenges as delivery systems, 266 Lozenges for delivering flavors and sensates, 267 Lozenges for delivering relief from cough and sore throat, 268 Lozenges as delivery systems for oral care, 269 Lozenges for delivering nicotine (Smoking Cessation), 270 Oral thin films, 271 Seamless capsules, 274 References, 276 10 Assessing bioavailability and nutritional value of microencapsulated minerals, 289Diego Moretti and Michael Zimmermann Introduction, 289 Assessing bioavailability and nutritional value of minerals for human use, 291 In vitro methods, 293 Animal studies, 295 Studies in human subjects using tracers, 297 Intervention studies in humans, 300 Special considerations in evaluating the bioavailability of encapsulated minerals, 303 Solubility of the coating material in the GI tract, 303 Coating material as a functional ingredient, 303 Outlook and research questions, 304 References, 304 11 Effects of microencapsulation on bioavailability of fish oil omega-3 fatty acids, 309Philip Christophersen, Mingshi Yang and Huiling Mu Introduction, 309 Chemistry of omega-3 fatty acids, 310 Functional foods enriched with omega-3 fatty acids, 312 Bioavailability of omega-3 fatty acids, 312 Effect of chemical structure, 314 Effect of microencapsulation on bioavailability of omega-3 fatty acids, 315 Conclusions, 324 References, 325 12 Innovative applications of micro and nanoencapsulation in food packaging, 333Murat Ozdemir and Tansel Kemerli Introduction, 333 Antimicrobial food packaging materials and controlled release applications, 335 Antimicrobials-organic acids, peptides, essential oils, 344 Antimicrobial essential oils, 347 Metals and metal oxides, 348 Insect and rodent repellents, 351 Scented fragrance inserts and aroma-flavor releasing systems, 353 Encapsulated pigments and fillers, 357 Encapsulated inks and time-temperature indicators, 362 Future perspective, 368 References, 369 Index, 379
£147.20
John Wiley and Sons Ltd Grapevine in a Changing Environment
Book SynopsisGrapes (Vitis spp. ) are economically the most important fruit species in the world. Over the last decades many scientific advances have led to understand more deeply key physiological, biochemical, and molecular aspects of grape berry maturation.Table of ContentsList of contributors x 1 Grapevines in a changing environment: a global perspective 1Gregory V. Jones 1.1 Introduction 2 1.2 Climate suitability for viticulture and wine production 4 1.3 Climate change and variability 6 1.4 Environmental impacts on viticulture and wine production 8 1.5 Conclusions 12 References 13 2 The ups and downs of environmental impact on grapevines: future challenges in temperate viticulture 18H.R. Schultz and M. Hofmann 2.1 Introduction 19 2.2 Variability and trends in evapotranspiration and precipitation – global is ≠ regional 20 2.3 Variability and trends in plant water status globally and regionally 24 2.4 The underground risk of variability affecting above ground quality 27 2.5 The CO2 problem 29 References 32 3 Drought and water management in Mediterranean vineyards 38O. Zarrouk, J.M. Costa, R. Francisco, C. Lopes and M.M. Chaves 3.1 Introduction 39 3.2 Varietal adaptation to water scarcity and heat stress 40 3.3 Deficit irrigation – a tool to increase transpiration efficiency and control grapevine and berry growth/development 43 3.4 Soil management practices 47 3.5 Impact of deficit irrigation on berry metabolism 50 References 59 4 Rootstocks as a component of adaptation to environment 68N. Ollat, A. Peccoux (deceased), D. Papura, D. Esmenjaud, E. Marguerit, J.‐P. Tandonnet, L. Bordenave, S.J. Cookson, F. Barrieu, L. Rossdeutsch, J. Lecourt, V. Lauvergeat, P. Vivin, P.‐F. Bert and S. Delrot 4.1 Introduction 69 4.2 Main components of root architecture and morphology 71 4.3 Rootstock as a key component to cope with pests 72 4.4 Contribution of rootstocks to drought responses 78 4.5 Rootstocks to cope with salinity 86 4.6 Iron chlorosis and rootstocks 88 4.7 Concluding remarks 93 Acknowledgements 93 References 94 5 Carbon balance in grapevine under a changing climate 109H. Medrano, J. Perez Peña, J. Prieto, M. Tomás, N. Franck and J.M. Escalona 5.1 General introduction 110 5.2 Grapevine carbon balance as an integration of different physiological processes: main components of carbon fluxes 111 5.3 How to measure the plant carbon balance 114 5.4 Environment and genotype affect whole plant carbon fluxes 123 5.5 Whole plant carbon fluxes and carbon footprint calculation 126 5.6 Future challenges 127 Acknowledgements 127 References 128 6 Embolism formation and removal in grapevines: a phenomenon affecting hydraulics and transpiration upon water stress 135Sara Tramontini and Claudio Lovisolo 6.1 Introduction 136 6.2 Organs affected 137 6.3 Spread and recovery 138 6.4 Genotype effect 141 6.5 Conclusions 143 Acknowledgements 143 References 143 7 Grapevine under light and heat stresses 148Alberto Palliotti and Stefano Poni 7.1 Introduction 149 7.2 Light and heat stresses: excess 150 7.3 Effects of light and heat stress on morphostructural and biochemical characteristics at leaf and shoot level 151 7.4 Effects of light and heat stress on physiological behaviour 154 7.5 Effects of light and heat stress on vine yield and grape composition 162 7.6 Energy dissipation mechanisms 164 7.7 Protective strategies 166 7.8 Conclusions 169 Acknowledgements 170 References 171 8 Remote sensing and other imaging technologies to monitor grapevine performance 179Hamlyn G. Jones and Olga M. Grant 8.1 Introduction 180 8.2 Sensor technologies 181 8.3 Deployment of sensors 189 8.4 Applications 190 8.5 Concluding comments 195 References 196 9 Boron stress in grapevine: current developments and future prospects 202Carlos Meyer‐Regueiro, Rudolf Schlechter, Carmen Espinoza, Alejandro Bisquertt, Felipe Aquea and Patricio Arce‐Johnson 9.1 Introduction 203 9.2 Function of boron in plants 205 9.3 Stress triggered by boron in grapevine 207 9.4 Uptake and transport mechanisms of boron in plants 209 9.5 Grapevine boron transporters VvBOR 212 9.6 Conclusion and outlook 218 Acknowledgements 219 References 219 10 Berry response to water light and heat stresses 223Jérémy Pillet, Mariam Berdeja, Le Guan and Serge Delrot 10.1 Introduction 224 10.2 Berry composition 225 10.3 Abiotic stress and grapevine physiology 233 10.4 Abiotic stress in grapevine berry and its impact on berry quality 236 10.5 Concluding remarks 245 Acknowledgements 246 References 246 11 Grapevine responses to low temperatures 258Mélodie Sawicki, Cédric Jacquard, Christophe Clément, Essaïd Aït Barka and Nathalie Vaillant‐Gaveau 11.1 Introduction 259 11.2 Distribution and acclimation 260 11.3 Modifications to plant cell membranes 260 11.4 Formation of ice 261 11.5 Photosynthesis and photosynthesis‐related pigments 262 11.6 Calcium and cold temperatures 264 11.7 Cold‐mediated transcription regulation 265 11.8 Expression of pathogenesis‐related genes and synthesis of antifreeze proteins 266 11.9 Changes in phytohormone metabolism 266 11.10 Cold‐induced osmolites/osmoprotectants 267 11.11 Effect on reproductive organs 270 11.12 Effect of microorganisms on cold tolerance in grapevine 271 11.13 Conclusion 272 Acknowledgements 272 References 272 12 Metabolic rearrangements in grapevine response to salt stress 279Artur Conde, R. Breia, J. Moutinho‐Pereira, Jérôme Grimplet and Hernâni Gerós 12.1 Introduction 280 12.2 NaCl toxicity and irrigation and cultivar dependency 281 12.3 Metabolic readjustments in response to salt stress 284 12.4 Conclusions and future perspectives 291 Acknowledgements 292 References 293 13 Copper stress in grapevine 299Viviana Martins, António Teixeira, Mohsen Hanana, Eduardo Blumwald and Hernâni Gerós 13.1 Introduction 300 13.2 Grapevine diseases and copper‐based fungicides 301 13.3 Effect of copper in grapevine physiology and mineral balance 301 13.4 Intracellular accumulation of copper in grape cells 304 13.5 Effect of copper in grapevine metabolism and in grape berry composition 307 13.6 Effect of copper in soil and berry microbiome 309 13.7 Effect of copper in fermentation and wine quality 311 13.8 Conclusions 313 Acknowledgements 313 References 313 14 Grapevine abiotic and biotic stress genomics and identification of stress markers 320Jérôme Grimplet 14.1 Introduction 321 14.2 Abiotic stress 323 14.3 Biotic stress 333 14.4 Conclusions 339 Acknowledgements 339 References 339 15 Exploiting Vitis genetic diversity to manage with stress 347Pablo Carbonell‐Bejerano, Luisa Cristina de Carvalho, José Eduardo Eiras Dias, José M. Martínez‐Zapater and Sara Amâncio 15.1 Introduction 348 15.2 Grapevine diversity 348 15.3 Grapevine responses and adaptation to stressful conditions 351 15.4 Breeding strategies to manage with stress 357 15.5 Conclusions 368 Acknowledgements 369 References 369 Index 381
£148.95
John Wiley and Sons Ltd Microbial Toxins in Dairy Products
Book SynopsisFood-borne diseases, including those via dairy products, have been recognised as major threats to human health.Table of ContentsList of Contributors xi Preface to the Technical Series xv Preface xvi 1 Microbial Toxins – An Overview 1R. Early and A.Y. Tamime 1.1 Introduction 1 1.2 Microbial toxins: modes of action 2 1.3 Bacterial toxins 4 1.3.1 Staphylococcal enterotoxins (SEs) 4 1.3.2 Bacillus cereus group enterotoxins 6 1.3.3 Clostridium botulinum nerotoxin 6 1.4 Mycotoxins 7 1.4.1 Background 7 1.4.2 General aspects of mycotoxins 7 1.4.3 Postscript on mycotoxins 13 1.5 Biogenic amines (BAs) 14 1.6 Conclusions 14 References 16 2 Incidences of Mould and Bacterial Toxins in Dairy Products 19M.L.Y. Wan, N.P. Shah and H.I. El-Nezami 2.1 Background 19 2.2 Bacterial toxins 19 2.2.1 Emetic toxin produced by Bacillus cereus 20 2.2.2 Enterotoxins produced by Staphylococcus aureus 24 2.2.3 Botulinum neurotoxins produced by Clostridium botulinum 26 2.3 Mould toxins (mycotoxins) 33 2.3.1 Aflatoxins B1 and M1 34 2.3.2 Sterigmatocystin 42 2.3.3 Ochratoxin A 43 2.4 Other mycotoxins 47 2.5 Conclusion 49 References 50 3 Bacterial Toxins – Structure, Properties and Mode of Action 71J.W. Austin 3.1 Background 71 3.2 Bacillus cereus toxins 72 3.2.1 Bacillus cereus emetic toxin 73 3.2.2 Bacillus cereus enterotoxins 74 3.2.3 Bacillus cereus haemolysin BL (Hbl) 76 3.2.4 Bacillus cereus non-haemolytic enterotoxin (Nhe) 76 3.2.5 Cytotoxin K (Cyt K) 77 3.3 Botulinum neurotoxin 77 3.3.1 Outbreaks of botulism caused by dairy products 78 3.3.2 Structure of botulinum neurotoxin 79 3.3.3 Mode of action of BoNTs 80 3.4 Staphylococcus aureus enterotoxin 80 3.5 Conclusions 83 References 83 4 Biogenic Amines in Dairy Products 94V. Ladero, D.M. Linares, M. Pérez, B. del Rio, M. Fernández and M.A. Alvarez 4.1 Introduction 94 4.2 Biochemistry: biosynthesis pathways, enzymes and transporters 98 4.2.1 Tyramine 98 4.2.2 Histamine 99 4.2.3 Putrescine 100 4.2.4 Cadaverine, β-phenylethylamine, tryptamine 101 4.3 Biogenic amine-producing micro-organisms 101 4.3.1 Genes involved in the biosynthesis of biogenic amines 103 4.3.2 Is the production of BAs a strain- or species-dependent characteristic? 105 4.3.3 Physiological functions of BAs biosynthesis 106 4.4 Toxicological effects 107 4.4.1 Tyramine 108 4.4.2 Histamine 109 4.4.3 Putrescine and polyamines 110 4.4.4 Cadaverine, tryptamine and β-phenylethylamine 111 4.4.5 Recommended limits of BAs 111 4.5 Factors affecting BAs accumulation in dairy products 113 4.5.1 Presence of BAs-producing bacteria 113 4.5.2 Physiochemical factors 114 4.5.3 Technological factors 117 4.6 Other preventive methods 119 4.7 Conclusions 119 Acknowledgements 120 References 120 5 Contamination of Raw Milk: Sources and Routes Up to the Farm Gate 132R. Early 5.1 Introduction 132 5.2 The concept of contamination 132 5.2.1 What does contamination mean to the concept of food? 134 5.2.2 Contamination and cow health 135 5.3 Sources of contamination 136 5.3.1 Biological contamination 136 5.3.2 Chemical contamination 142 5.3.3 Mycotoxins 147 5.3.4 Physical contamination 148 5.4 Conclusion 150 References 150 6 Milk Product Contamination After the Farm Gate 154R. Early 6.1 Introduction 154 6.2 The significance of microbial contamination 154 6.2.1 Product spoilage 154 6.2.2 Food-borne illness 155 6.2.3 Microbial toxins 155 6.3 Factories, processes and people 157 6.4 Raw milk handling 158 6.5 Milk-processing and dairy products manufacture 160 6.5.1 Liquid milk and cream processing 161 6.5.2 Packing, storage, distribution and the retail environment 162 6.6 Buttermaking 164 6.7 Cheesemaking 165 6.8 Yoghurt 168 6.9 Milk powders 170 6.10 Evaporated milk and sweetened condensed milk 172 6.10.1 Evaporated milk 172 6.10.2 Sweetened condensed milk 175 6.11 Ice-cream 175 6.12 Hygiene, food safety management and cleaning-in-place (CIP) 177 6.13 Packaging, storage, distribution and the retail environment 178 6.14 Conclusions 180 References 180 7 Techniques for Detection, Quantification and Control of Bacterial Toxins 183L. Ramchandran, A. Warnakulasuriya, O. Donkor and T. Vasiljevic 7.1 Introduction 183 7.2 Bacterial toxins 184 7.3 Control of toxins 186 7.4 Methods for identification and detection of microbial toxins 187 7.4.1 Traditional biological assays 189 7.4.2 Antibody and immunoassay 191 7.5 Conclusion 196 References 196 8 Techniques for Detection, Quantification and Control of Mycotoxins in Dairy Products 201O. Donkor, L. Ramchandran and T. Vasiljevic 8.1 Introduction 201 8.2 Methods for detection and quantification of mycotoxins 203 8.2.1 Sample pre-treatment method 203 8.2.2 Liquid-liquid extraction 204 8.2.3 Supercritical fluid extraction 204 8.2.4 Solid phase extraction 204 8.3 Separation methods 206 8.3.1 Thin layer chromatography 206 8.3.2 High pressure liquid chromatography (HPLC) 208 8.3.3 Gas chromatography (GC) 210 8.3.4 Capillary electrophoresis (CE) 210 8.3.5 Biosensors 210 8.3.6 Enzyme-linked immmunosorbent assay (ELISA) method 212 8.3.7 Electrochemical immunoassay 214 8.3.8 Polymerase chain reaction (PCR)-based detection and quantification 215 8.4 Mathematical model (exposure assessment of mycotoxins in dairy milk) 216 8.5 Control of mycotoxin 217 8.5.1 Physical methods 218 8.5.2 Chemical methods 218 8.5.3 Biological methods 219 8.5.4 Activated carbon (AC) 219 8.6 Conclusion 220 References 220 9 Approaches to Assess the Risks/Modelling of Microbial Growth and Toxin Production 229N. Murru, R. Mercogliano, M.-L. Cortesi, F. Leroy, R. Condoleo and M.F. Peruzy 9.1 Background on risk analysis 229 9.2 Focus on cheese risk assessment 231 9.2.1 Source of milk 231 9.2.2 Raw and/or heat-treated milk cheeses 231 9.2.3 Level of moisture in cheese 232 9.2.4 Methods of manufacture 232 9.2.5 Fat content 232 9.2.6 Maturation indices 232 9.2.7 Washed or mould cheeses 233 9.3 Staphylococcus aureus 233 9.3.1 Background 233 9.3.2 Staphylococcus aureus and production of staphylococcal eneterotoxins 234 9.3.3 Cheese production and hazard characterisation of Staphylococcus aureus 237 9.3.4 Cheesemaking conditions and exposure assessment of Staphylococcus aureus 238 9.3.5 Predictive modelling and risk assessment of Staphylococcus aureus and enterotoxin production in cheese 242 9.4 Escherichia coli 243 9.4.1 Hazard identification 243 9.4.2 Growth and inactivation 244 9.4.3 Hazard characterisation 244 9.4.4 Exposure assessment 246 9.4.5 Risk characterisation 248 9.5 Listeria monocytogenes 251 9.5.1 Hazard characterisation 251 9.5.2 Exposure assessment 253 9.5.3 Hazard characterisation 256 9.5.4 Risk characterisation 258 9.6 Cheese - chemical risk assessment 259 9.6.1 Background 259 9.6.2 Biogenic amines in cheese 260 9.6.3 Occurrence of biogenic amines in cheese: hazard and exposure assessment 260 9.6.4 Method for controlling biogenic amines in food 263 9.7 Modelling of growth and inactivation: kinetic approaches 264 9.7.1 Model categories: an overview 264 9.7.2 Growth - no growth interface: a probabilistic approach 267 9.7.3 Modelling of toxin production 268 9.8 Conclusions 268 References 269 10 Regulatory Measures for Microbial Toxins 287M. Hickey 10.1 Introduction and background 287 10.2 The evolution and economic significance of heat-treated milk and milk products 288 10.2.1 Fluid milk 289 10.2.2 Evaporated and sweetened condensed milks 289 10.2.3 Milk and dairy powders 290 10.2.4 Cheeses (natural and processed) and fermented milks 291 10.3 Bacterial toxins 292 10.3.1 Staphylococcal enterotoxins 292 10.3.2 Bacillus cereus toxins 293 10.3.3 Clostridium botulinum toxins 294 10.4 Regulatory provisions on bacterial toxins in milk and milk products 297 10.4.1 European regulations on food hygiene and food safety 297 10.4.2 US milk hygiene and food safety standards 303 10.4.3 International perspective on food hygiene and safety – Codex Alimentarius 307 10.5 Mycotoxins 310 10.5.1 Aflatoxins 311 10.5.2 Other mycotoxins 311 10.5.3 Aflatoxins M1 and B1 and their regulatory provisions 312 10.5.4 EU legislations on aflatoxins in milk, milk products and animal feed 313 10.5.5 Regulations of aflatoxins of importance in milk and milk products in the USA 314 10.5.6 Regulations of aflatoxins of importance in milk and milk products in Canada 314 10.5.7 Regulation of aflatoxins in Australia and New Zealand 315 10.5.8 MERCOSUR standard on aflatoxins 315 10.6 Conclusions 316 References 316 Index 323
£138.65
John Wiley & Sons Inc Supply Chain Management for Sustainable Food
Book SynopsisAn interdisciplinary framework for managing sustainable agrifood supply chains Supply Chain Management for Sustainable Food Networks provides an up-to-date and interdisciplinary framework for designing and operating sustainable supply chains for agri-food products.Table of ContentsNotes on Contributors ix Preface xvii Acknowledgments xxiii 1 Sustainable Agrifood Supply Chain Management 1 1.1 Introduction – Agrifood Supply Chain Management 1 1.2 Why Sustainable Agrifood Supply Chain Management 5 1.3 Hierarchy of Decision-Making for AFSCs 10 1.3.1 Strategic Level 10 1.3.2 Tactical and Operational Levels 17 1.4 Emerging Trends and Technologies in Primary Production 21 1.4.1 Alternative Production Systems 21 1.4.2 Innovative Technologies 23 1.5 Conclusions 25 2 Precision Agriculture: Crop Management for Improved Productivity and Reduced Environmental Impact or Improved Sustainability 41 2.1 Introduction 41 2.2 How Precision Agriculture is Applied 43 2.2.1 Data Collection 43 2.2.2 Data Analysis and Management Zone Delineation 51 2.2.3 Variable Rate Application Technology 52 2.2.4 Auto Guidance Systems and Other Applications 56 2.3 Decision Support Systems for the Farmer 57 2.4 Profitability and Adoption of Precision Farming 57 2.5 Precision Agriculture and Sustainability 59 2.6 Conclusions 60 3 Agricultural Waste Biomass 67 3.1 Introduction 67 3.2 Amount of Biomass 68 3.2.1 Global Production of Agricultural Residues 69 3.2.2 China 76 3.2.3 Denmark 81 3.2.4 USA 83 3.3 Biorefinery Processing of Agricultural Waste Products 86 3.3.1 Physiochemical Properties and Organic Composition of Agricultural Waste and Residue 86 3.3.2 Bioenergy Production 87 3.3.3 Bio-based Chemical Production 89 3.4 Environmental and Land Use Issues 90 3.4.1 Manure Management 91 3.4.2 Crop Residues Management 95 3.4.3 Land Use Aspects 96 3.4.4 Whole Chain Management 97 3.5 Conclusion 98 4 Maintaining Momentum: Drivers of Environmental and Economic Performance, and Impediments to Sustainability 107 4.1 Introduction 107 4.2 Literature Review 109 4.3 Hypothesis Development 110 4.3.1 The Link between Stakeholder Demands and Integration of Environmental Activities 110 4.3.2 The Link between Integration and Economic and Environmental Performance 111 4.3.3 The Role of Moderating Factors 112 4.4 Data and Method 114 4.4.1 Sample Description 114 4.4.2 Variable Descriptions 115 4.4.3 Statistical Estimation 117 4.5 Results 117 4.6 Discussion and Conclusions 122 5 A Hierarchical Decision-Making Framework for Quantitative Green Supply Chain Management: A Critical Synthesis of Academic Research Efforts 129 5.1 Introduction 130 5.2 Hierarchy of the Decision]Making Process 131 5.2.1 Strategic GSCM Decisions 131 5.2.2 Tactical GSCM Decisions 138 5.2.3 Operational GSCM Decisions 142 5.3 Critical Synthesis of Academic Research Efforts 146 5.4 Summary and Conclusions 151 6 Safety and Traceability 159 6.1 Introduction 159 6.2 Drivers for Food Traceability 160 6.3 Traceability: Legislations and Standards 163 6.3.1 International Legislation 163 6.3.2 Standards 166 6.4 Design of Traceability Systems 167 6.4.1 Definitions of Traceability Related Concepts 167 6.4.2 Current Technologies for Traceability 169 6.4.3 Performance Optimization 171 6.5 Future Trends 174 6.6 Conclusions 176 7 Information Technology for Food Supply Chains 183 7.1 Introduction 183 7.2 Information Technology Architecture in a Supply Chain Context 184 7.3 RFID-Enabled Supply Chain Management 186 7.4 Carbon Footprint Monitoring in the Supply Chain 191 7.5 Urban Shared Food Logistics 194 7.6 Discussion 199 7.7 Conclusions 200 8 Carbon Footprint Management for Food Supply Chains: an Integrated Decision Support System 205 8.1 Introduction 205 8.2 The Carbon Footprint of Food Supply Chains 207 8.2.1 Background 207 8.2.2 Carbon Footprint of Pre]farm Processes 209 8.2.3 Carbon Footprint of On]farm Processes 209 8.2.4 Carbon Footprint of Post]farm Processes 210 8.2.5 Critical Challenges of CFM 214 8.3 The Supply Chain Environmental Analysis Tools 215 8.3.1 The Need for New Tools 215 8.3.2 Description of Methodological Approach 216 8.4 An Illustrative Case Study 218 8.4.1 Scenario Description 218 8.4.2 Application and Analysis of SCEnAT Tools 220 8.4.3 Implication of SCEnAT Tools in a Wheat Supply Chain 223 8.5 Summary and Conclusions 224 9 Quality Management Schemes and Connections to the Concept of Sustainability in the Food Chain 233 9.1 Introduction 233 9.2 Quality Management Schemes in the Food Supply Chain 234 9.2.1 Food Quality Definitions 234 9.2.2 Quality Management Scheme Concepts 235 9.2.3 Application of Quality Management Schemes to the Supply Chain 238 9.2.4 Beneficiaries of Quality Management Schemes along the Supply Chain 239 9.3 Introducing Sustainability and Sustainable Production 239 9.4 Linking Quality Management Schemes with Sustainability along the Food Chain 242 9.4.1 Primary Production 244 9.4.2 Food Manufacturing 244 9.4.3 Transportation and Food Retailing 248 9.5 Consumers and Quality Management Schemes Addressing Sustainability 249 9.6 Conclusion 251 10 Risk Management for Agri-food Supply Chains 255 10.1 Introduction 255 10.2 Supply Chain Risk Management 259 10.2.1 Improving Security 260 10.2.2 Facing Disruptions 261 10.3 Risk Management in Agri-food Supply Chains 262 10.3.1 Risk Types and Sources 262 10.3.2 Risk Mitigation Strategies 263 10.3.3 Quantitative Tools for Agri-food Supply Chain Risk Management 265 10.4 Case 1: Revenue Management of Perishable Agri-food Products – a Newsvendor-Type Modeling Approach 265 10.4.1 System Description 266 10.4.2 Model Development 267 10.4.3 Numerical Example 270 10.5 Case 2: Emergency Dual Sourcing Contracts – a Simulation-Based Approach 271 10.5.1 System Description 272 10.5.2 Discrete Event Simulation Model 274 10.5.3 Numerical Example 276 10.6 Case 3: Managing Agri-food Supply Chain Disruption Risks – a Game-Theoretic Approach 279 10.6.1 Model and Problem Description 280 10.6.2 Study of Game Interactions 281 10.6.3 Numerical Example 285 10.7 Conclusions 287 11 Regulatory Policies and Trends 293 11.1 Regulations as Tools 293 11.2 Environmental Externalities and Savings as Drivers of Regulations 295 11.3 Diversity as a Driver for Informal Regulations and Trends 297 11.4 Nutrition and Environmental Issues Regulated at the Food Plate Level 298 11.5 Citizens–Consumers Facing Regulations at the Market 299 11.6 Food Production as a Component of a Future Bioeconomy 301 11.7 Future Regionalism Related to Regulation 303 11.8 What is Needed for Regulatory Policy Development 304 Index 307
£85.92
John Wiley and Sons Ltd Electricity in Fish Research and Management
Book SynopsisElectricity in Fish Research and Management, 2nd Edition provides a comprehensive discussion of the uses of both electricity and electrical principles in fishery management and research. It covers electric fishing (including theory, equipment, data analysis and practical factors affecting efficiency), fish barriers, fish counters and fish welfare issues. The book concentrates on Electric Fishing (or Electrofishing); an internationally accepted and widely used procedure for sampling fish. Over the past 50 years electric fishing has become a standard method for fishery studies and management e.g. establishing population densities and abundance. However, due to the potential hazards of the method (both to operators and fish) there is a continuing need to develop and promote best practice guidelines. The author has studied fish ecology for 40 years and understands the need for information that reaches out to all levels of understanding in the field. Previous booTable of ContentsAcknowledgements, viii 1 Introduction, 1 2 The history of electricity in fish research, 3 3 Electric fishing, 7 3.1 Health and safety, 13 3.1.1 Electric shock, 14 3.1.2 Drowning, 16 3.1.3 Tripping or falling, 16 3.1.4 Trauma, 16 3.2 General issues, 16 4 Electrical terms, 17 4.1 Circuit, 19 4.2 Voltage, 19 4.2.1 Voltage gradient, 22 4.3 Voltage waveforms, 26 4.3.1 Alternating current, 27 4.3.2 Direct current, 28 4.3.3 Pulsed direct current, 30 4.3.3.1 Pulse frequency, 35 4.3.3.2 Pulse width, 38 4.4 Electrical current, 41 4.5 Power, 42 4.5.1 Power factor, 44 4.6 Resistance and resistivity, 44 4.6.1 Electrode resistance, 47 4.6.2 Kirchoff’s Law, 49 4.7 Conductance and conductivity, 51 4.7.1 High]conductivity water, 52 4.7.2 Low]conductivity water, 52 4.8 Fish conductivity, 53 4.8.1 Water–fish conductivity ratio, 55 4.8.1.1 Graphic depiction, 57 4.8.1.2 Circuit theory, 57 4.8.1.3 Power Transfer Theory (PTT), 58 5 Electric fishing equipment, 63 5.1 Generators, 64 5.1.1 Use of multiple generators and control boxes, 65 5.2 Control boxes, 66 5.2.1 Generator]based control boxes, 67 5.2.1.1 Control boxes with no facility to control output, 68 5.2.1.2 Control boxes with limited ability to control output, 68 5.2.1.3 Control boxes where many parameters of the output can be controlled, 70 5.2.2 Battery]powered control boxes, 71 5.3 Electrodes, 72 5.3.1 Anodes, 73 5.3.1.1 Anode shape, 75 5.3.1.2 Anode size, 77 5.3.1.3 Twin and multiple anodes, 79 5.3.1.4 Anode ergonomics, 81 5.3.2 Pre]positioned area samplers (PPAS), 82 5.3.3 Point abundance sampling using electricity (PASE), 83 5.3.4 Electric nets, 84 5.3.5 Cathodes, 85 5.4 Hand nets, 87 5.4.1 Banner nets, 90 5.5 Stop nets, 90 5.6 Protective and safety equipment, 92 5.6.1 Waders, 92 5.6.2 Gloves, 92 5.6.3 Other protective clothing, 93 5.6.4 Lifejackets, 93 6 Practical factors affecting electric fishing efficiency, 94 6.1 Manpower requirements, 94 6.2 Streambed: conductivity and substrate type, 95 6.3 Weather, 96 6.4 Water temperature, 96 6.5 Fish size, 97 6.6 Fish species, 98 6.7 Fish numbers, 99 6.8 Water clarity, 100 6.9 Site length, 100 6.10 Water depth, 101 6.11 Site width, 101 6.12 Time of day, 102 7 Electric fishing working techniques, 103 7.1 Operator skill and fishing and processing methods, 103 7.2 Fishing using wading, 106 7.2.1 Wading fishing using boats, 108 7.3 Fishing from boats, 110 7.3.1 Boom]boats, 111 8 Electric fishing ‘best’ practice, 116 9 Fish population assessment methods, 122 9.1 Estimating relative abundance, 124 9.2 Estimating actual population size, 126 9.2.1 Capture–mark–recapture estimates (CMRs), 127 9.2.2 Catch depletion estimates, 128 10 Fish barriers, 132 11 Fish counters, 138 12 Electroanaesthesia, 142 13 Fish welfare, 145 13.1 Fish handling, 146 13.2 Stress, 146 13.3 Anaesthesia, 148 13.4 Fish density in holding bins, 151 13.5 Oxygen and carbon dioxide, 153 13.6 Ammonia, 154 13.7 Temperature, 155 13.8 Osmotic balance, 155 13.9 Sensitive or robust fish, 155 13.10 Fish eggs, 156 13.11 Bio]security, 156 14 Record keeping required, 158 15 Summary, 159 Glossary, 161 References, 166
£79.75
John Wiley and Sons Ltd Pseudocereals
Book SynopsisThe aim of this book is to update knowledge and summarise recent research on pseudocereals, particularly regarding their botanical characteristics, composition, structure, use, production, technology and impact on human health. In the last few years, pseudocereals in particular amaranth and quinoa have acquired increased importance (which is also due to the increased demand for gluten]free food). Worldwide, the demand for amaranth and quinoa has risen immensely, as seen in rising prices for amaranth and quinoa. At the same time, research in all relevant fields has intensified. At present there is some confusion surrounding the term pseudocereals' and what it does and does not include, for example kiwicha which is Amaranthus caudatus or kaniwa which is Chenopodium pallidicaule. Sometimes other grains are included in the pseudocereal group like chia (Salvia hispanica L), an oleaginous seed. One of the aims of the book is to clear up some of the confusion over what is included in Table of ContentsList of Contributors xi Preface xiii 1 Origin, Production and Utilization of Pseudocereals 1 Amanda Di Fabio and Gloria Parraga 1.1 Quinoa – Chenopodium quinoa Willd (Amaranthaceae) 1 1.1.1 Introduction 1 1.1.2 Origin and History 1 1.1.3 Botanical Characteristics / Species / Varieties 3 1.1.3.1 Species / Varieties 3 1.1.3.2 Botanical Description 3 1.1.4 Cultivation 5 1.1.4.1 Growth and Development 5 1.1.4.2 Climatic Requirements 6 1.1.4.3 Soil and Crop Management 6 1.1.4.4 Diseases 8 1.1.5 World Production of Quinoa 10 1.2 Amaranth – Amaranthus hypochondriacus L., Amaranthus cruentus L., and Amaranthus caudatus L. (Amaranthaceae) 11 1.2.1 Introduction 11 1.2.2 Origin and History 11 1.2.3 Botanical Characteristics / Species / Varieties 12 1.2.4 Cultivation 13 1.2.4.1 Growth and Development 13 1.2.4.2 Climatic Requirements 15 1.2.4.3 Soil and Crop Management 16 1.2.4.4 Diseases 17 1.2.5 World Production of Amaranth 17 1.3 Buckwheat – Fagopyrum esculentum Moench 17 1.3.1 Introduction 17 1.3.2 Origin and History 18 1.3.3 Botanical Characteristics / Species / Varieties 18 1.3.4 Pseudocereal Culture 19 1.3.4.1 Growth and Development 19 1.3.4.2 Climatic Requirements 19 1.3.4.3 Soil and Crop Management 19 1.3.4.4 Diseases and Pests 23 1.3.5 World Production of Buckwheat 23 Acknowledgements 24 References 24 2 Structure and Composition of Kernels 28 María Reguera and Claudia Monika Haros 2.1 Introduction 28 2.2 Gross Structural Features 28 2.3 Physical Properties 30 2.4 Kernel Structures 33 2.5 Chemical Composition of Kernels 37 2.5.1 Proteins 37 2.5.2 Carbohydrates 38 2.5.3 Lipids 39 2.5.4 Minerals 39 2.5.5 Vitamins 40 2.5.6 Bioactive Compounds 40 2.5.7 Antinutritional Factors 41 2.5.7.1 Saponins 41 2.5.7.2 Phytic Acid 42 2.5.7.3 Protease Inhibitors 42 2.5.7.4 Oxalates 43 2.6 Conclusions 43 Acknowledgements 43 References 43 3 Carbohydrates of Kernels 49 Ritva Repo-Carrasco-Valencia and Jenny Valdez Arana 3.1 Introduction 49 3.2 Simple Carbohydrates and Oligosaccharides in Quinoa, Kañiwa, Amaranth and Buckwheat 50 3.3 Complex Carbohydrates / Starch / Nonstarch Polysaccharides 53 3.3.1 Quinoa and Kañiwa 53 3.3.2 Amaranth 59 3.3.3 Buckwheat 62 3.4 Conclusion 64 References 65 4 Dietary Fibre and Bioactive Compounds of Kernels 71 Ritva Repo-Carrasco-Valencia 4.1 Introduction 71 4.2 Dietary Fibre 71 4.2.1 Dietary Fibre in Andean Grains 72 4.2.2 Dietary Fibre in Buckwheat 76 4.3 Bioactive Compounds 77 4.3.1 Bioactive Compounds in Amaranth 77 4.3.2 Bioactive Compounds in Quinoa and Kañiwa 79 4.3.3 Bioactive Compounds in Buckwheat 84 4.4 Conclusions 86 References 87 5 Proteins and Amino Acids of Kernels 94 Stefano D’Amico, Regine Schoenlechner, Sandor Tömösköszi and Bernadett Langó 5.1 Introduction 94 5.2 Amaranth 94 5.2.1 Storage Proteins 94 5.2.2 Amino Acids 96 5.2.3 Nutritional Quality 97 5.2.4 Allergy and Coeliac Disease 98 5.2.5 Functional Properties of Proteins 99 5.2.6 Enzyme Inhibitors 100 5.3 Quinoa 100 5.3.1 Storage Proteins 100 5.3.2 Amino Acids 103 5.3.3 Nutritional Quality 103 5.3.4 Allergy and Coeliac Disease 105 5.3.5 Functional Properties of Proteins 106 5.4 Buckwheat 106 5.4.1 Protein Content 106 5.4.2 Amino Acid Composition 106 5.4.3 Protein Composition 108 5.4.4 Allergy 109 5.5 Conclusion 110 References 110 6 Lipids of Kernels 119 Silvia Valencia-Chamorro, Pedro Maldonado-Alvarado and Cristina Sotomayor-Grijalva 6.1 Introduction 119 6.2 Oil Content 119 6.2.1 Oil Content of Quinoa, Amaranth and Buckwheat 120 6.2.2 Lipid Analysis 121 6.2.3 Factors Influencing Oil Content of Quinoa, Amaranth and Buckwheat 121 6.3 Fatty Acid Composition 123 6.3.1 Fatty Acid Composition of Quinoa, Amaranth and Buckwheat 123 6.3.2 Saturated Fatty Acids 125 6.3.3 Unsaturated Fatty Acids 125 6.3.4 Properties of Fatty Acids 126 6.4 Lipid Class Composition 127 6.4.1 Neutral Lipids (Glycerides) in Quinoa, Amaranth and Buckwheat 127 6.4.2 Polar Lipids (Phospholipids) in Quinoa, Amaranth and Buckwheat 128 6.5 Distribution of Lipids in the Kernels 129 6.5.1 Distribution of Fatty Acids (Bran and Hull, Germ, Endosperm) 131 6.5.2 Distribution of Lipid Class (Bran and Hull, Germ, Endosperm) 131 6.6 Other Relevant Compounds in Pseudocereal Oils 132 6.6.1 Tocopherols 132 6.6.2 Squalene 133 6.7 Conclusions 133 References 134 7 Pseudocereal Dry and Wet Milling: Processes, Products and Applications 140 Claudia Monika Haros and Małgorzata Wronkowska 7.1 Introduction 140 7.2 Separation of Kernel Components 141 7.2.1 Dry Milling 142 7.2.2 Wet Milling 145 7.2.2.1 General Description of the Industrial Wet Milling Process 146 7.2.2.2 Amaranth 149 7.2.2.3 Quinoa 150 7.2.2.4 Buckwheat 153 7.3 Industrial Applications and General Food Uses 153 7.4 Conclusion 157 Acknowledgements 157 References 157 8 Food Uses of Whole Pseudocereals 163 Claudia Monika Haros and Juan Mario Sanz-Penella 8.1 Introduction 163 8.2 Bakery Products 166 8.2.1 Bread 166 8.2.2 Biscuits, Cookies and Cakes 175 8.2.3 Others 177 8.3 Snacks and Breakfast Cereals 178 8.4 Beverages / Drinks 179 8.5 The Most Popular Traditional Foods 180 8.6 Pasta Products 181 8.7 Infant Food 182 8.8 Others 183 8.9 Conclusion 183 Acknowledgments 183 References 184 9 Pseudocereals in Gluten-Free Products 193 Regine Schoenlechner 9.1 Introduction 193 9.1.1 Gluten-Related Disorders – Coeliac Disease and Gluten Sensitivity 194 9.2 The Gluten-Free Diet and General Aspects of Gluten-Free Processing 195 9.2.1 Definition of ‘Gluten Free’ 195 9.2.2 Gluten-Free Processing – General Aspects 196 9.3 Potential of Pseudocereals for Gluten-Free Processing 198 9.4 Gluten-Free Bread Baking with Pseudocereals 199 9.5 Use of Pseudocereals in Pasta 203 9.6 Other Products 206 9.6.1 Cookies and Biscuits 206 9.6.2 Snack Products – Granolas and Breakfast Cereals 207 9.6.3 Beverages and Beer 208 9.7 Market Today 209 9.8 Conclusion 210 References 211 10 Nutritional and Health Implications of Pseudocereal Intake 217 Juan Antonio Giménez-Bastida, Swaantje Hamdi and José Moisés Laparra Llopis 10.1 Introduction 217 10.2 Pseudocereals in Allergy and Coeliac Disease 218 10.3 Prebiotic Effect of Pseudocereals 220 10.4 Potential of Pseudocereals in Type-2 Diabetes: Glycaemic Index (GI) 221 10.5 Micronutrient Availability 222 10.6 Hypocholesterolemic Properties 223 10.7 Antioxidant Activity of Pseudocereals 224 10.8 Potential of Pseudocereals against Cancer 224 10.9 Conclusions 226 References 226 Index 233
£141.50
John Wiley and Sons Ltd Handbook of Pineapple Technology
Book SynopsisPineapple is the third most important tropical fruit in the world, with production occurring throughout the tropics. The demand for low acid fresh pineapples and its processed products is one of the fastest growing markets, especially in Europe and North America. This book provides an in depth and contemporary coverage of knowledge and practices in the value chain of this popular fruit, from production through to consumption. The chapters explore all the most recent developments in areas such as breeding, novel processing technologies, postharvest physiology and storage, packaging, nutritional quality and safety aspects. An outstanding team of authors from across the globe have contributed to make this the definitive pineapple handbook. Handbook of Pineapple Technology: Production, Postharvest Science, Processing and Nutrition is the ultimate guide for scientists in the food industries specializing in fruit processing, packaging and manufacturing. It is also a uTable of ContentsList of contributors, vi Preface, viii 1 Overview of pineapple production, postharvest physiology, processing and nutrition 1 María Gloria Lobo and Muhammad Siddiq 2 Pineapple breeding and production practices 16 Robert E. Paull, Duane P. Bartholomew and Ching‐Cheng Chen 3 Biology and postharvest physiology of pineapple 39 María Gloria Lobo and Elhadi Yahia 4 Pests, diseases and weeds 62 Brent Sipes and Koon‐Hui Wang 5 Pineapple harvesting and postharvest handling 89 Robert E. Paull, Nancy Jung Chen and Parson Saradhuldhat 6 Packaging technologies for pineapple and pineapple products 108 Vanee Chonhenchob, Daisy Tanafranca and S. Paul Singh 7 Canned, frozen and dried pineapple 126 Lee‐Fong Siow and Kar‐Hing Lee 8 Pineapple juice and concentrates 140 Lucia Maria Jaeger de Carvalho, Gloria Panadés Ambrosio, María Gabriela Bello Koblitz, Flavio de Souza Neves Cardoso and José Luiz Viana de Carvalho 9 Fresh‐cut pineapple 153 Marta Montero‐Calderón and Olga Martín‐Belloso 10 Innovative processing technologies for pineapple processing 175 Jasim Ahmed and Muhammad Siddiq 11 Value added processing and utilization of pineapple by‐products 196 Eva Dorta and Dalbir S. Sogi 12 Pineapple composition and nutrition 221 Begoña de Ancos, Concepción Sánchez‐Moreno and Gustavo Adolfo González‐Aguilar 13 Functional properties of pineapple 240 Gustavo Rubén Valderrain‐Rodríguez, Begoña de Ancos, Concepción Sánchez‐Moreno and Gustavo Adolfo González‐Aguilar Index 258
£141.50
John Wiley and Sons Ltd Tilapia in Intensive Coculture
Book SynopsisIntensive tilapia co-culture is the commercial production of various species of tilapia in conjunction with one or more other marketable species. Tilapia are attractive as a co-cultured fish because of their potential to improve water quality, especially in penaeid shrimp ponds, by consuming plankton and detritus and by altering pathogenic bacterial populations while increasing marketable production. Following introductory chapters covering ecological aspects of co-culture, tilapia feeding habits, historical use, and new models, Tilapia in Intensive Co-Culture isdivided into co-culture in freshwater and marine environments. Co-culture core information is presented on Vibrio control, high-rate aquaculture processes, aquaponics, tilapia nutrient profile, and tilapia niche economics and marketing in the U.S, and with carp, catfish, freshwater and marine shrimp in the Americas, the Middle East, and Asia. Tilapia in Intensive Co-Culture is the latest book in tTable of ContentsList of Contributors ix Foreword xi Randall Brummett Preface xv Chapter 1. Ecological Basis of Tilapia Co-culture Systems 1Ana Milstein and Martha Hernández Chapter 2. Tilapia Feeding Habits and Environmental Tolerances 25Robert R. Stickney Chapter 3. Historical Use of Tilapia in Intensive Co-culture 36Peter W. Perschbacher Chapter 4. New Models and Rationales 50Robert R. Stickney, Peter W. Perschbacher, and Nick Parker Chapter 5. Sustainability Needs and Challenges: Marine Systems 71Robert R. Stickney and Robert W. Brick Chapter 6. Luminous Vibrio and the Greenwater Culture of the Tiger Shrimp Penaeus monodon with Tilapia 81Gilda D. Lio-Po Chapter 7. Tilapia–Shrimp Polyculture 94Kevin M. Fitzsimmons and Erfan Shahkar Chapter 8. Sustainability Needs and Challenges: Freshwater Systems 114Peter W. Perschbacher Chapter 9. Pond Co-culture with Catfish Research in the Americas, with Emphasis on Cage-Confined Tilapia 129Peter W. Perschbacher Chapter 10. Tilapia Co-culture in Cages and In-pond Raceways 148Michael Masser Chapter 11. Tilapia–Macrobrachium Polyculture 156Michael B. New and Wagner C. Valenti Chapter 12. Tilapia in High-Rate Aquaculture Processes 186David E. Brune Chapter 13. Tilapia Co-culture in Egypt 211Abdel-Fattah M. El-Sayed Chapter 14. Tilapia Co-culture in Israeli Fishponds and Reservoirs 237Ana Milstein Chapter 15. Aquaponics 246Rebecca L. Nelson Chapter 16. Nutrient Profiles of Tilapia 261Ioannis T. Karapanagiotidis Chapter 17. The Economics of Small-Scale Tilapia Aquaculture in the United States 306Siddhartha Dasgupta and Richard C. Bryant Appendix 1. Field Key to the Commonly Cultured Tilapias, with Species Synopses 319Peter W. Perschbacher Appendix 2. World Hybrid Tilapia Literature 1980–2014∗ 324Frank J. Schwartz Scientific Names Index 333 Topical Index 335 Color Plates appear after page 318
£148.95
John Wiley and Sons Ltd Tropical Roots and Tubers
Book SynopsisRoots and tubers are considered as the most important food crops after cereals and contribute significantly to sustainable development, income generation and food security especially in the tropical regions. The perishable nature of roots and tubers demands appropriate storage conditions at different stages starting from farmers to its final consumers. Because of their highly perishable nature, search for efficient and better methods of preservation/processing have been continuing alongside the developments in different arena. This book covers the processing and technological aspects of root and tuber foods, detailing the production and processing of roots and tubers such as taro, cassava, sweet potato, yam and elephant foot yam. Featuring chapters on anatomy, taxonomy and physiology, molecular and biochemical characterization, GAP, GMP, HACCP, Storage techniques, as well as the latest technological interventions in Taro, Cassava, Sweet potato, yam and Elephant foot Yam.Table of ContentsAbout the IFST Advances in Food Science Book Series xvList of Contributors xviiPreface xxi1 Introduction to Tropical Roots and Tubers 1Harish K. Sharma and Pragati Kaushal1.1 Introduction 11.2 Roots and Tubers 31.3 Requirements for the Higher Productivity of Tropical Roots and Tubers 31.4 World Production and Consumption 71.5 Constraints in Tropical Root and Tuber Production 111.6 Classification and Salient Features of Major Tropical Roots and Tubers 121.7 Composition and Nutritional Value 121.8 Characteristics of Tropical Roots and Tubers 161.9 Anti-nutritional Factors in Roots and Tubers 161.10 Applications of Tropical Roots and Tubers 231.11 New Frontiers for Tropical Roots and Tubers 261.12 Future Aspects 27References 282 Taxonomy, Anatomy, Physiology and Nutritional Aspects 34Lochan Singh, Ashutosh Upadhyay, and Ashok K. Dhawan2.1 Introduction 342.2 Taxonomy of Roots and Tuber Crops 382.3 Anatomy 702.4 Physiology of Root and Tuber Crops 1072.5 Nutritional Perspective in Root and Tuber Crops 109References 1273 Tropical Roots and Tubers: Impact on Environment, Biochemical, Molecular Characterization of Different Varieties of Tropical Roots and Tubers 138Chokkappan Mohan, Vidya Prasannakumary, and Aswathy G.H. Nair3.1 Introduction 1383.2 Genetic Diversity 1393.3 Cassava 1393.4 Sweet Potato 1503.5 Taro 1603.6 Yams 1663.7 Future Aspects 171References 1724 Good Agricultural Practices in Tropical Root and Tuber Crops 183Kuttumu Laxminarayana, Sanjibita Mishra, and Sarita Soumya4.1 Introduction 1834.2 Cassava 1864.3 Sweet Potato 1924.4 Yams 1974.5 Elephant Foot Yam 2014.6 Taro 2044.7 Coleus 2114.8 Arrowroot 2134.9 Yam Bean 2164.10 Future Perspectives 2194.11 Summary and Future Research 220References 2215 Fermented Foods and Beverages from Tropical Roots and Tubers 225Sandeep K. Panda and Ramesh C. Ray5.1 Introduction 2255.2 Food Fermentation 2265.3 Summary and Future Perspectives 244References 2456 Storage Techniques and Commercialization 253Agnes W. Kihurani and Pragati Kaushal6.1 Introduction 2536.2 Problems faced during Storage and their Preventive Measures 2546.3 Losses Observed during Various Stages at the Time of Marketing 2576.4 Methods employed for Storage of Roots and Tubers 2616.5 Commercialization 2696.6 Factors affecting Commercialization 2696.7 Key Products and Final Markets for Commercialization 2716.8 Trends in Commercialization 2726.9 Future Research 273References 2737 Good Manufacturing Practices for Processing of Tropical Roots and Tubers 281Anakalo A. Shitandi and Marion G. Kihumbu-Anakalo7.1 Introduction 2817.2 Good Manufacturing Practices (GMP) 2827.3 Key Importance of GMPs for Roots and Tubers 2837.4 GMP Components 2837.5 GMPs in Low-income Countries 2987.6 Conclusions 298Acknowledgements 299References 2998 Controlling Food Safety Hazards in Root and Tuber Processing: An HACCP Approach 301Adewale O. Obadina and Ifeoluwa O. Adekoya8.1 Food Safety 3018.2 Food Safety Hazards 3028.3 Hazard Analysis Critical Control Point (HACCP) 3048.4 Roots and Tubers 3088.5 Summary and Future Research 322References 3229 Taro: Technological Interventions 3259.1 Taro Flour, Achu and Starch 326Harish K. Sharma, Pragati Kaushal, and Bahadur SinghReferences 3529.2 Bakery Products and Snacks based on Taro 362Nicolas Y. Njintang, Joel Scher, and Carl M.F. Mbofung9.3 Other Taro-based Products 395Nicolas Y. Njintang, Joel Scher, and Carl M.F. Mbofung10 Cassava: Technological Interventions 41410.1 Cassava Flour and Starch: Processing Technology and Utilization 415Taofik A. Shittu, Buliyaminu A. Alimi, Bashira Wahab, Lateef O. Sanni, and Adebayo B. Abass10.2 Other Cassava-based Products 451Ibok Nsa OduroAcknowledgements 473References 47311 Sweet Potato: Technological Interventions 47811.1 Sweet Potato Flour and Starch 479Maninder Kaur and Kawaljit Singh Sandhu11.2 Bakery Products and Snacks based on Sweet Potato 507Tai-Hua Mu, Peng-Gao Li, and Hong-Nan Sun11.3 Other Sweet Potato-based Products 532Tai-Hua Mu, Hong-Nan Sun, and Peng-Gao Li12 Yam: Technological Interventions 558Rahman Akinoso and Olufunmilola A. Abiodun12.1 Introduction 55812.2 Importance of Yam in Tropical Regions 55912.3 Yam Production 55912.4 Consumption of Yam 56012.5 Composition of Yam 56212.6 Yam Processing and Utilization 56312.7 Effects of Processing on the Quality of Yam 57512.8 Technological Application to Yam Processing 57612.9 Summary and Future Research 579References 58013 Amorphophallus: Technological Interventions 591Ramesh C. Ray and Sudhanshu S. Behera13.1 Introduction 59113.2 Habit, Habitat and Distribution 59213.3 Nutritional and Anti-nutritional Factors 59313.4 Traditional Processing and Value Addition of EFY 59413.5 EFY Processing with Technological Interventions 59713.6 A. konjac K. Koch as Industrial Crop 59913.7 Processing as Pharmaceutical Supplements 60313.8 Summary and Future Perspectives 605References 606Index 613
£163.35
John Wiley and Sons Ltd Oilseed Crops
Book SynopsisOil Seed Crops: Yield and Adaptations under Environmental Stress is a state-of-the-art reference that investigates the effect of environmental stress on oil seed crops and outlines effective ways to reduce stress and improve crop yield. With attention to physiological, biochemical, molecular, and transgenic approaches, the chapters discuss a variety of oil seed crops and also cover a broad range of environmental stressors including microbes, salt, heavy metals, and climate change. Featuring up-to-date research from a global group of experts, this reference provides innovative recommendations for mitigating environmental stress and promoting the healthy growth, development, and adaptation of crops.Table of ContentsList of contributors, vii Preface, x About the editor, xii 1 Oilseed crops: Present scenario and future prospects, 1Sarah Waseem, Sameen Ruqia Imadi, Alvina Gul, and Parvaiz Ahmad 2 Castor bean (Ricinus communis L.): Diversity, seed oil and uses, 19Ezzeddine Saadaoui, José J. Martín, Nizar Tlili, and Emilio Cervantes 3 Seed composition in oil crops: Its impact on seed germination performance, 34Natalia Izquierdo, Roberto Benech‐Arnold, Diego Batlla, Raúl González Belo, and Jorge Tognetti 4 Oilseed crops and biodiesel production: Present and future prospects, 52Abdalbasit A. Mariod and Mohammed Salaheldeen 5 Vegetable oil yield and composition influenced by environmental stress factors, 80Sandra Balbino 6 Soybean: Growth, development and yield under salt stress, 102Olimpia Gładysz, Agnieszka Waśkiewicz, Bartosz Ciorga, and Piotr Goliński 7 Sunflower resistance to the vampire weed broomrape: A Van Helsing quest story, 123Pascal Labrousse and David Delmail 8 Biochemical and molecular studies on the commercial oil‐yielding desert shrub Simmondsia chinensis (jojoba, a desert gold), 152Suphiya Khan, Swati Agarwal, and Vinay Sharma 9 Role of phytohormones in improving the yield of oilseed crops, 165Mohammad Ashfaq and Suphiya Khan 10 Plant–microbe interaction in oilseed crops, 184Faisal Islam, Basharat Ali, Muhammad A. Farooq, Rafaqat A. Gill, Jian Wang, and Weijun Zhou 11 Brassicaceae plants: Metal accumulation and their role in phytoremediation, 207Zeshan Ali, Hina Waheed, Alvina Gul, Farzana Afzal, Kiran Anwaar, and Saiqa Imran 12 Role of organic and inorganic amendments in alleviating heavy metal stress in oilseed crops, 224Muhammad Rizwan, Shafaqat Ali, Farhat Abbas, Muhammad Adrees, Muhammad Zia‐ur‐Rehman, Mujahid Farid, Rafaqat Ali Gill, and Basharat Ali 13 Biochemical and molecular responses of oilseed crops to heavy metal stress, 236Zaid ul Hassan, Shafaqat Ali, Rehan Ahmad, Muhammad Rizwan, Farhat Abbas, Tahira Yasmeen, and Muhammad Iqbal 14 The role of oilseed crops in human diet and industrial use, 249Olufunmilola A. Abiodun 15 Appraisal of biophysical parameters in Indian mustard (Brassica juncea) using thermal indices, 264Tarun Adak and N.V.K. Chakravarty Index, 286
£148.95
John Wiley & Sons Inc Microbial Functional Foods and Nutraceuticals
Book SynopsisEncompassing both biotechnology and chemical engineering, Microbial Functional Foods and Nutraceuticals brings together microbiology, bacteria and food processing/mechanization, which have applications for a variety of audiences: pharmaceuticals, diagnostics and medical device development all employ microbial food technology.Table of ContentsList of Contributors vii 1 Microalgae as a Sustainable Source of Nutraceuticals 1Md Nazmul Islam, Faisal Alsenani, and Peer M. Schenk 2 Functional Foods from Cyanobacteria: An Emerging Source for Functional Food Products of Pharmaceutical Importance 21Neha Panjiar, Shashank Mishra, Ajar Nath Yadav, and Priyanka Verma 3 Seaweed Carotenoid, Fucoxanthin, as Functional Food 39Nissreen Abu‐Ghannam and Emer Shannon 4 Functional Foods from Mushroom 65Vinay Basavegowda Raghavendra, Chandrasekar Venkitasamy, Zhongli Pan, and Chandra Nayak 5 Microbial Production of Organic Acids 93Ram Naraian and Simpal Kumari 6 Microbes as a Source for the Production of Food Ingredients 123Charu Gupta and Dhan Prakash 7 Microbial Xanthan, Levan, Gellan, and Curdlan as Food Additives 149Ozlem Ateş and Ebru Toksoy Oner 8 Microbial Fibrinolytic Enzyme Production and Applications 175Essam Kotb 9 Microbial Products Maintain Female Homeostasis 215Sarika Amdekar, Mayuri Khare, Vivek Kumar Shrivastava, Avnish Kumar, and Vinod Singh 10 Production of High‐Quality Probiotics by Fermentation 235Marimuthu Anandharaj, Rizwana Parveen Rani, and Manas R. Swain 11 Probiotics and Their Health Benefits 267Michelle Fleet and Pattanathu K.S.M. Rahman 12 Nutritional Potential of Auricularia auricula‐judae and Termitomyces umkowaan – The Wild Edible Mushrooms of South‐Western India 281Namera C. Karun, Kandikere R. Sridhar, and Cheviri N. Ambarish Index 303
£128.20
John Wiley and Sons Ltd Phytonutritional Improvement of Crops
Book SynopsisAn in-depth treatment of cutting-edge work being done internationally to develop new techniques in crop nutritional quality improvement Phytonutritional Improvement of Crops explores recent advances in biotechnological methods for the nutritional enrichment of food crops.Table of ContentsList of Contributors xv Foreword xxi 1 Important Plant-Based Phytonutrients 1Avik Basu, Saikat Kumar Basu, Ratnabali Sengupta, Muhammad Asif, Xianping Li, Yanshan Li, Arvind Hirani, Peiman Zandi, Muhammad Sajad, Francisco Solorio-Sánchez, Ambrose Obongo Mbuya, William Cetzal-Ix, Sonam Tashi, Tshitila Jongthap,Danapati Dhungyel and Mukhtar Ahmad List of Abbreviations 1 1.1 Introduction 2 1.2 Nutraceuticals and Functional Foods in Human Health 3 1.3 Plants with Potential for Use as Nutraceutical Source and Functional Food Component 49 1.4 Nutraceutical Values of Fenugreek 49 1.4.1 Fenugreek Possesses the Following Medicinal Properties 50 1.5 Coloured Potatoes as Functional Food 51 1.6 Red Wine as Functional Food 54 1.7 Tea as Functional Food 54 1.8 Cereals as Nutraceuticals 55 1.9 Nutraceutical Properties of Wheat Bran and Germ 58 1.9.1 Wheat Bran 58 1.9.2 Wheat Germ 59 1.10 Barley and Oat as Nutraceuticals 59 1.11 Value-Added Products 59 1.12 Conclusion 61 Acknowledgements 61 References 61 2 Biotechnological Interventions for Improvement of Plant Nutritional Value: From Mechanisms to Applications 83 Rajan Katoch, Sunil Kumar Singh and Neelam Thakur 2.1 Introduction 83 2.2 Improvement of Food Nutrition 84 2.3 Improvement of Nutritional Value Through Crop Improvement 85 2.4 Identification of Genes With the Potential to Improve the Nutritional Quality 86 2.5 Genetic Engineering for the Introduction of Nutritionally Potential Genes 90 2.6 Nutritional Improvement Through Recent Biotechnological Advances 92 2.7 Production of Health Care Products 94 2.7.1 The Development of Oral Vaccines in Plant System 95 2.7.2 Advantages of Plant System in the Development of Oral Vaccines 96 2.7.3 Edible Vaccine against Hepatitis B Virus 98 2.8 Major Biotechnological Advances in Nutritional Improvement of Plants 99 2.9 Conclusion 100 References 100 3 Nutrient Biofortification of Staple Food Crops: Technologies, Products and Prospects 113Chavali Kameswara Rao and Seetharam Annadana 3.1 Introduction 113 3.2 The Concepts of Nutrition and Malnutrition 114 3.2.1 Nutrition, Macronutrients, Micronutrients and Balanced Diets 114 3.2.2 Hunger, Nutritional Security, Undernutrition and Malnutrition 116 3.2.3 The Metabolic Syndrome 116 3.3 Strategies to Enhance Nutrient Intake and Nutrient Content of Plant Foods 118 3.3.1 Interventions to Enhance Nutrient Intake 118 3.3.2 Technologies for Biofortification 119 3.3.3 Common Genetic Engineering Technologies 120 3.3.4 Alternative Genetic Engineering Technologies 122 3.3.5 Recent Genetic Engineering Technologies 123 3.3.6 Moral and Ethical Arguments Against Genetic Engineering Technologies 124 3.4 Quantitative and Qualitative Modification of Dietary Carbohydrates 125 3.4.1 The Carbohydrates 125 3.4.2 Modifying Levels of Components of Starch 128 3.4.3 Engineering Levels of Fructans 129 3.4.4 Quantitative and Qualitative Enhancement Dietary Fibre 130 3.5 Quantitative and Qualitative Enhancement of Proteins and Amino Acids 131 3.5.1 The Proteins and Amino Acids 131 3.5.2 Enhancement of Total Protein 132 3.5.3 Enhancement of Levels of Lysine 132 3.5.4 Enhancement of Levels of Methionine 133 3.5.5 Simultaneous Enhancement of levels Several Amino Acids 133 3.5.6 Artificial Storage Protein 133 3.5.7 Alternate Interventions 134 3.5.8 Non]Proteinogenic Amino Acids 135 3.6 Quantitative and Qualitative Enhancement of Fatty Acids in Oil Seed Crops 136 3.6.1 Lipids, Fats and Oils 136 3.6.2 Cholesterol 136 3.6.3 Characterisation of Fatty Acids, Dietary Fats and Oils 136 3.6.4 Quantitative and Qualitative Improvement of Oil Seed Crops 137 3.6.5 The New Shift in Fat Paradigm and Its Implications 140 3.7 Enhancement of Levels of Vitamins 141 3.7.1 The Vitamins 141 3.7.2 Retinoids (Vitamin A) 142 3.7.3 Folate (Vitamin B9) 145 3.7.4 Ascorbic Acid (Vitamin C) 146 3.7.5 Tocopherols (Vitamin E) 147 3.7.6 Multi]vitamin Corn 148 3.8 Enhancement of Levels of Mineral Elements 148 3.8.1 Role of Mineral Elements in Human Health 148 3.8.2 Iron (Fe) 150 3.8.3 Zinc (Zn) 152 3.8.4 Calcium (Ca) 154 3.8.5 Selenium (Se) 155 3.8.6 Iodine (I) 156 3.8.7 Fluoride (Fl) 157 3.9 Enhancement of Antioxidants 157 3.9.1 The Antioxidants 157 3.9.2 Lycopene 158 3.9.3 Flavonoids 159 3.9.4 Carotenoids 159 3.9.5 Other Antioxidants 160 3.9.6 Thermal Stability of Antioxidants 160 3.10 Mitigation of Levels of Antinutritional Factors 160 3.10.1 The Antinutritional Factors 160 3.10.2 Phytate 160 3.10.3 Inhibitors of Digestive Enzymes 162 3.10.4 Reducing Levels of Allergens 162 3.10.5 Other Significant Antinutritional Factors 163 3.11 Conclusions and Recommendations 163 Acknowledgement 167 References 167 4 Applications of RNA-Interference and Virus-Induced Gene Silencing (VIGS) for Nutritional Genomics in Crop Plants 185Subodh Kumar Sinha and Basavaprabhu L. Patil 4.1 Introduction 185 4.2 RNA Interference 186 4.2.1 RNAi in Modification of Primary Metabolism 186 4.2.2 RNAi for Modification of Secondary Metabolism 188 4.3 Virus-Induced Gene Silencing (VIGS) for Biofortification 192 4.4 Conclusions 195 References 196 5 Strategies for Enhancing Phytonutrient Content in Plant-Based Foods 203Carla S. Santos, Noureddine Benkeblia and Marta W. Vasconcelos 5.1 Introduction 203 5.2 What are Phytonutrients? 204 5.3 Which Plant-Based Foods are the Best Known Sources of Phytonutrients? 205 5.4 How Can We Enhance Phytonutrients? 207 5.4.1 Conventional Breeding 207 5.4.2 Molecular Breeding 208 5.4.3 Metabolic Engineering and Genetic Modification 208 5.5 Phenotyping for Phytonutrients at Different Levels 210 5.5.1 Low Throughput Techniques 210 5.5.2 High]Throughput Techniques 213 5.6 The Future Ahead/Concluding Remarks 216 Acknowledgements 217 References 217 6 The Use of Genetic Engineering to Improve the Nutritional Profile of Traditional Plant Foods 233Marta R.M. Lima, Carla S. Santos and Marta W. Vasconcelos 6.1 Introduction 233 6.1.1 Nutrients in Plant Foods 233 6.1.2 Consequences of Malnutrition 235 6.1.3 Strategies to Overcome Malnutrition 235 6.2 What Are Genetically Engineered Crops? 236 6.2.1 Plant Genetic Transformation Technologies 236 6.2.2 Traditional Foods with Enhanced Nutritional Profiles: Case Studies 238 6.3 GM Plant Foods Under Approval for Commercial Utilisation 245 6.4 Socioeconomic Impact and Safety of GM Foods 247 Acknowledgements 248 References 248 7 Carotenoids: Biotechnological Improvements for Human Health and Sustainable Development 259George G. Khachatourians 7.1 Introduction 259 7.2 Occurrence 260 7.3 Discovery and Early History 260 7.4 Carotenoids Use in Human Foods and Biotechnology 262 7.5 Use of Carotenoids in Animal Feed 264 7.6 Global Market Situation and Sustainability 264 7.7 Carotenoid Biosynthesis and Function in Plants 266 7.8 Conclusion and Perspectives 268 References 268 8 Progress in Enrichment and Metabolic Profiling of Diverse Carotenoids in Tropical Fruits: Importance of Hyphenated Techniques 271Bangalore Prabhashankar Arathi, Poorigali Raghavendra]Rao Sowmya, Kariyappa Vijay, Vallikannan Baskaran and Rangaswamy Lakshminarayana 8.1 Introduction 271 8.2 Trends in Biosynthesis of Carotenoids and their Profiling in Plants and Tropical Fruits 274 8.3 Biotechnological Approaches to Enrich Carotenoids in Tropical Fruits 281 8.3.1 Conventional Approaches to Enrich Carotenoids in Tropical Fruits 283 8.3.2 Pre] and Post]Harvest Technology to Improve Carotenoids Contents in Tropical Fruits 283 8.4 Bioaccessibility and Bioavailability of Carotenoids From Fruits and Their Products 285 8.5 Techniques to Characterise Carotenoids from Fruits 291 8.6 Conclusion 294 Acknowledgements 294 References 295 9 Improvement of Carotenoid Accumulation in Tomato Fruit 309Lihong Liu, Zhiyong Shao, Min Zhang, Tianyu Liu, Haoran Liu, Shuo Li, Yuanyuan Liu and Qiaomei Wang List of Abbreviations 309 9.1 Introduction 310 9.2 Metabolism of Carotenoid in Tomato 312 9.2.1 Biosynthesis of Carotenoid 312 9.2.2 Catabolism of Carotenoid 315 9.3 The Biosynthetic Capacities of the Plastid 316 9.4 Hormonal Regulatory Network of Carotenoid Metabolism 317 9.4.1 Ethylene 317 9.4.2 Jasmonates 318 9.4.3 Brassinosteroids 319 9.4.4 Abscisic acid 319 9.4.5 Gibberellin 320 9.4.6 Auxin 320 9.5 Environmental Regulation of Carotenoid Metabolism 320 9.5.1 Light 320 9.5.2 Temperature 322 9.5.3 Carbon Dioxide (CO2) 322 9.5.4 Post]Harvest Regulation 322 9.6 Bioavailability of Carotenoid 322 9.7 Food Omics 324 Acknowledgements 324 References 327 10 Modern Biotechnologies and Phytonutritional Improvement of Grape and Wine 339Atanas Atanassov, Teodora Dzhambazova, Ivanka Kamenova, Ivan Tsvetkov, Vasil Georgiev, Ivayla Dincheva, Ilian Badjakov, Dasha Mihaylova, Miroslava Kakalova, Atanas Pavlov and Plamen Mollov 10.1 Grape Genomics 339 10.1.1 Identifying Genes Behind the Main Secondary Metabolites 340 10.1.2 Identifying Disease Resistance Genes in Vitis sp.—a New Level of Grapevine Breeding 341 10.2 Marker Assisted Selection (MAS) and Genomic Selection (GS) of Grapevine 342 10.3 Engineered Resistance to Viruses 343 10.4 Diagnosis of Grapevine Viruses 350 10.4.1 Biological Assays 350 10.4.2 Serological Assays 350 10.4.3 Molecular Assays 351 10.5 Phytonutritional Compounds with Biological Activity in Grape and Wine and Their Target Analyses 353 10.5.1 Biologically Active Substances Found in Grape and Wine 353 10.5.2 LC]MS and GC]MS Based Analysis and Metabolomics 358 10.5.3 NMR–Based Metabolomic Analysis of Grape and Wine 360 10.6 Wine Quality 361 10.6.1 What is the Particular Meaning We Imply to the Term ‘Quality of Wine’? 361 10.6.2 How is the Wine Quality Created? 362 10.7 Grapevine Genetic Resources] Prospects in Management and Sustainable Use 367 10.7.1 European Policy, Regulation and Coordination Initiatives 367 10.7.2 Vitis Grapevine Genebanks, Collections and Databases 368 10.7.3 European Scientific Achievements 369 References 370 11 Phytonutrient Improvements of Sweetpotato 391 Noureddine Benkeblia 391 11.1 Introduction 391 11.2 Nutritional Qualities of Sweetpotato 393 11.3 Phytonutrient Improvements of Sweetpotato 396 10.3.1 Sweetpotato Improvement for β]Carotene 396 10.3.2 Sweetpotato Improvement for Anthocyanins and Phenolics 397 10.3.3 Other Nutrient Improvements 399 11.4 Conclusion and Future Perspectives 399 Acknowledgements 400 References 400 12 Improvement of Glucosinolate in Cruciferous Crops 407Huiying Miao, Bo Sun, Yanting Zhao, Hongmei Qian, Congxi Cai, Jiaqi Chang, Mingdan Deng, Xin Zhang and Qiaomei Wang List of Abbreviations 407 12.1 Introduction 408 12.2 Glucosinolate Breakdown 408 12.2.1 Glucosinolate Breakdown Upon Tissue Damage 409 12.2.2 Glucosinolate Breakdown in Living Plant Cell 410 12.2.3 Glucosinolate Hydrolysis in Mammalian 411 12.3 Biological Functions of Glucosinolates and Their Hydrolysis Products 411 12.3.1 Anticarcinogenic Mechanism 411 12.3.2 Other Chemopeventive Effects 413 12.3.3 Adverse Effects 413 12.4 Glucosinolate Biosynthesis 414 12.4.1 Side-Chain Elongation 414 12.4.2 Formation of Core Glucosinolate Structure 414 12.4.3 Secondary Modifications 416 12.4.4 Regulators of Glucosinolate Biosynthetic Pathway 416 12.5 Metabolic Engineering of Glucosinolates in Brassica Crops 418 12.6 Glucosinolate Accumulation under Pre-Harvest and Post-Harvest Handlings 421 12.6.1 Effects of Light on Glucosinolate Accumulation 422 12.6.2 Chemical Regulation of Glucosinolate Accumulation 423 12.6.3 Glucosinolate Changes upon Post-Harvest Handlings 427 12.7 Conclusions and Future Prospects 432 Acknowledgements 433 References 433 13 Development of the Transgenic Rice Accumulating Flavonoids in Seed by Metabolic Engineering 451Yuko Ogo and Fumio Takaiwa 13.1 Introduction 451 13.2 Production of Flavonoids in Rice Seed by Ectopic Expression of the Biosynthetic Enzymes 454 13.3 Production of Flavonoids in Rice Seed by Ectopic Expression of the Transcription Factors 458 13.4 Characterisation of Flavonoids in Transgenic Rice Seed by LC–MS-based Metabolomics 460 13.5 Future Prospects 461 References 463 14 Nutrient Management for High Efficiency Sweetpotato Production 471Yong]Chun Zhang, Ji]Dong Wang, Yan]Xi Shi and Dai]Fu Ma 14.1 Patterns of Growth and Development and Nutrient Absorption in Sweetpotato 471 14.1.1 Area under Sweetpotato 471 14.1.2 Growth Characteristics 471 14.1.3 Nutrient Requirements 472 14.1.4 Factors Affecting Nutrient Absorption 472 14.2 Screening of High Efficient of Potassium Uptake and Utilised Genotypes 474 14.2.1 Potassium Deficiency 474 14.2.2 Potassium Use Efficiency and Utilisation Efficiency 476 14.2.3 Screening of High Uptake Efficiency Genotypes 476 14.2.4 Screening of High Use Efficiency Genotypes 478 14.3 Effect of Fertilisers 480 14.3.1 Effect of Nitrogen Application 480 14.3.2 Effect of Phosphorus Application 482 14.3.3 Effect of Potassium Application 482 14.3.4 Effect of Nitrogen, Phosphorus, and Potassium Application on Yield 483 14.4 Balanced Fertiliser Management in Sweetpotato at Sishui, Shandong: A Case Study 483 14.4.1 General Description of Area 483 14.4.2 Major Steps Towards Balanced Application of Fertilisers 485 14.4.3 Establishment and Application of an Expert Consultation System 491 14.5 Application of Fertilisers Through Drip Irrigation (‘Fertigation’) 493 14.5.1 Effect of Supplying Fertilisers Through Drip Irrigation on Sweetpotato 494 14.5.2 Input/output Ratio in Application of Fertilisers Through Drip Irrigation 495 Acknowledgements 495 References 495 Index 499
£159.55
John Wiley and Sons Ltd Handbook of Milk of NonBovine Mammals
Book SynopsisTHE ONLY SINGLE-SOURCE GUIDE TO THE LATEST SCIENCE, NUTRITION, AND APPLICATIONS OF ALL THE NON-BOVINE MILKS CONSUMED AROUND THE WORLD Featuring contributions by an international team of dairy and nutrition experts, this second edition of the popularHandbook of Milk of Non-Bovine Mammalsprovides comprehensive coverage of milk and dairy products derived from all non-bovine dairy species. Milks derived from domesticated dairy species other than the cow are an essential dietary component for many countries around the world. Especially in developing and under-developed countries, milks from secondary dairy species are essential sources of nutrition for the humanity. Due to the unavailability of cow milk and the low consumption of meat, the milks of non-bovine species such as goat, buffalo, sheep, horse, camel, Zebu, Yak, mare and reindeer are critical daily food sources of protein, phosphate and calcium. Furthermore, because of hypoallergenic properties of cerTable of ContentsList of Contributors vii 1. Overview of Milk of Non-BovineMammals (Second Edition) 1Young W. Park, George F.W. Haenlein, and W.L.Wendorff 2. GoatMilk 11 2.1 Production of Goat Milk 11Mariana Marques de Almeida and George F.W. Haenlein 2.2 Goat Milk – Chemistry and Nutrition 42Young W. Park 2.3 Goat Milk Products: Types of Products, Manufacturing Technology, Chemical Composition, and Marketing 84Golfo Moatsou and Young W. Park 2.4 Therapeutic, Hypo-Allergenic and Bioactive Potentials of Goat Milk, and Manifestations of Food Allergy 151Young W. Park and George F.W. Haenlein 3. SheepMilk 181 3.1 Production of Sheep Milk 181David L. Thomas and George F.W. Haenlein 3.2 Sheep Milk – Composition and Nutrition 210W.L.Wendorff and George F.W. Haenlein 3.3 Processing of Sheep Milk 222W.L.Wendorff and Samir Kalit 4. Buffalo Milk 261 4.1 Buffalo Milk Production 261Mian AnjumMurtaza, Ajit J. Pandya, and M.Mohamed H. Khan 4.2 Buffalo Milk Utilization for Dairy Products 284Mian AnjumMurtaza, Ajit J. Pandya, and M. Mohamed H. Khan 4.3 Traditional Indian Dairy Products 343Mian AnjumMurtaza, Ajit J. Pandya, George F.W. Haenlein, and M. Mohamed H. Khan 5. Mare Milk 369Elisabetta Salimei and Young W. Park 6. CamelMilk 409El-Sayed Ibrahim El-Agamy 7. YakMilk 481Ying Ma, Shenghua He, and YoungW. Park 8. Zebu-Brahma andMithun Milk 515Leorges M. Fonseca 9. ReindeerMilk 535Øystein Holand, Halivard Gjøstein, Mauri Nieminen, and George F.W. Haenlein 10. Sow Milk 559YoungW. Park 11. OtherMinor Species Milk 579B´en´edicte Coud´e 12. Flavor and Sensory Characteristics of Non-Bovine Species Milk and Their Dairy Products 595Pat Polowsky, B´en´edicte Coud´e, Luis A. Jim´enez-Maroto, Mark Johnson, and Young W. Park 13. Potential Applications of Non-Bovine Mammalian Milk in Infant Nutrition 625Shane V. Crowley, Alan L. Kelly, John A. Lucey, and James A. O’Mahony 14. Human Milk 655Young W. Park Index 681
£213.70
John Wiley and Sons Ltd Microbiology in Dairy Processing
Book SynopsisAn authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk products Microbiology in Dairy Processing offers a comprehensive introduction to the most current knowledge and research in dairy technologies and lactic acid bacteria (LAB) and dairy associated species in the fermentation of dairy products. The text deals with the industrial processing of milk, the problems solved in the industry, and those still affecting the processes. The authors explore culture methods and species selective growth media, to grow, separate, and characterize LAB and dairy associated species, molecular methods for species identification and strains characterization, Next Generation Sequencing for genome characterization, comparative genomics, phenotyping, and current applications in dairy and non-dairy productions. In addition, Microbiology in Dairy Processing covers the Lactic Acid Table of ContentsList of contributors xv Foreword xix Preface xxi Acknowledgements xxiii 1 Milk fat components and milk quality 1Iolanda Altomonte, Federica Salari and Mina Martini 1.1 Introduction 1 1.1.1 Milk fat globules 2 1.1.2 Milk fat and fatty acid composition 4 1.2 Conclusions 7 References 7 2 Spore]forming bacteria in dairy products 11Sonia Garde Lopez]Brea, Natalia Gomez]Torres and Marta Avila Arribas 2.1 Introduction 11 2.2 The bacterial spore 13 2.2.1 Structure and chemical composition of bacterial spores 14 2.2.1.1 Exosporium 14 2.2.1.2 Spore coat 14 2.2.1.3 Outer spore membrane 15 2.2.1.4 Cortex and germ cell wall 15 2.2.1.5 Inner spore membrane 15 2.2.1.6 The core spore 15 2.2.2 Spore resistance 16 2.2.3 Life cycle of spore]forming bacteria 17 2.3 Spore]forming bacteria important for the dairy industry 18 2.3.1 Class Bacilli 18 2.3.1.1 Bacillus genus 19 2.3.1.1.1 Bacillus cereus 19 2.3.1.1.2 Other Bacillus species 20 2.3.1.1.3 Importance of Bacillus spp. in the dairy industry 21 2.3.1.2 Geobacillus and Anoxybacillus genera 24 2.3.1.3 Paenibacillus genus 25 2.3.2 Class Clostridia 25 2.3.2.1 Clostridium botulinum 26 2.3.2.2 Clostridium perfringens 28 2.3.2.3 Clostridium tyrobutyricum and related species 28 2.4 Control strategies to prevent poisoning and spoilage of milk and dairy products by spore]forming bacteria 30 2.5 Conclusions 31 References 32 3 Psychrotrophic bacteria 37Milena Brasca, Marilu Decimo, Stefano Morandi, Solimar Goncalves Machado, Francois Bagliniere and Maria Cristina Dantas Vanetti 3.1 Introduction 37 3.2 Sources of psychrotrophic bacteria contamination of milk 38 3.3 Important spoilage psychrotrophic bacteria in milk 42 3.4 Molecular tools to characterize psychrotrophic bacteria 43 3.5 Influence of psychrotrophic contamination of raw milk on dairy product quality 45 3.5.1 Bacterial proteases and proteolytic changes in milk 46 3.5.2 Bacterial lipases and phospholipases and their significance in milk 49 3.6 Regulation of extracellular enzymes 52 3.7 Control of psychrotrophic bacteria and related enzymes 53 3.8 Conclusions 54 References 54 4 Stabilization of milk quality by heat treatments 63Palmiro Poltronieri and Franca Rossi 4.1 Introduction 63 4.2 Thermal treatments of milk 63 4.2.1 Thermization 63 4.2.2 Pasteurization 64 4.2.3 Grade A pasteurized milk 66 4.3 Milk sterilization 67 4.3.1 Control of proper time/temperature setting for safety of milk and milk products 67 4.4 Diseases associated with unpasteurized milk, or post]pasteurization dairy]processing contamination 68 4.5 Conclusions 68 References 68 5 Genomics of LAB and dairy]associated species 71Palmiro Poltronieri, Franca Rossi, Cesare Camma, Francesco Pomilio and Cinzia Randazzo 5.1 Introduction 71 5.2 Genomics of lab and dairy]associated species 71 5.2.1 Next]generation sequencing of strains, dairy starter genomics and metagenomics 72 5.2.2 Pacific Bioscience single]molecule real]time sequencing technology 73 5.2.3 Illumina MySeq and HiSeq 2000 73 5.2.4 Ion Torrent platform 73 5.3 NGS platform applied to sequencing of microbial communities 74 5.3.1 Pangenomics 74 5.3.2 Omic technologies: transcriptomics, proteomics, functional genomics, systems biology 75 5.4 Metabolomics and proteomics 76 5.4.1 Subcellular localisation (SLC): secretion systems for secreted proteins 77 5.4.2 Interactome for cell adhesion and pathogen exclusion 78 5.4.3 Lab peptidome 79 5.5 Comparative genomics of dairy]associated bacteria: the lactobacillus genus complex, streptococci/lactococci, enterococci, propionibacteria and bifidobacteria 79 5.5.1 Comparative genomics of Lb. rhamnosus and Lb. casei 83 5.5.2 Lb. casei core genome and ecotype differences in dairy adapted strains 84 5.6 Clustered Regularly Interspaced Short Palindromic Repeats (CRISPR) in adaptive immunity 84 5.7 Regulation in carbon metabolism 85 5.7.1 Transcriptional and posttranscriptional regulation in carbon metabolism 85 5.7.2 Two]component systems and phosphorylation in sugar substrate regulation 86 5.7.3 Regulatory RNAs and alternative sigma factors in gene expression 87 5.8 Conclusions 88 References 88 6 Metabolism and biochemistry of LAB and dairy]associated species 97Palmiro Poltronieri, Giovanna Battelli and Nicoletta Pasqualina Mangia 6.1 Introduction 97 6.2 Carbohydrate substrates, glycolysis and energy production 98 6.2.1 Pentose phosphate pathway 99 6.2.2 Citrate fermentation 99 6.3 Proteolysis, protein substrates and amino acid availability influencing gene expression 100 6.3.1 Cell]envelope proteinases: the Prt system 101 6.3.2 Oligopeptide permeases and other transporters for peptides and amino acids 101 6.3.3 Peptidolysis and free amino acids 102 6.3.4 Peptidolysis and catabolite repression 105 6.3.5 Amino acid biosynthesis and auxotrophy 105 6.4 Lipolysis, lipases, esterases 106 6.5 Aroma and flavour products of metabolism 107 6.5.1 Aldehydes, alcohols and carboxylic acids 110 6.5.2 Amino acids as precursor flavour compounds 112 6.6 Nonenzymatic production of flavours 113 6.7 Methods of analysis of flavours in dairy products: HPLC, gas chromatography/ mass analysis (GC/MS) 114 6.8 Natural biodiversity of strains in dairy productions 115 6.9 Conclusions 116 References 117 7 Growth needs and culture media for LAB and dairy]associated species 123Giuseppe Blaiotta, Maria Aponte and Palmiro Poltronieri 7.1 Introduction 123 7.2 Established culture media for lactobacilli 123 7.2.1 Rogosa agar 124 7.2.2 MRS medium 125 7.2.3 Skim milk and whey agar 125 7.3 M17 medium for selection and enumeration of lactococci and streptococci 126 7.3.1 St. thermophilus agar 126 7.4 Selective media for lactobacilli 127 7.4.1 MRS vancomycin 127 7.4.2 Additional selective agents 128 7.4.3 MRSV plus selective agents for Lb. casei group enumeration 129 7.4.4 MRS]salicin, MRS]sorbitol, MRS]ribose, MRS gluconate agar 129 7.4.5 MRS]clindamycin]ciprofloxacin agar 129 7.4.6 MMV medium for Lb. casei group enumeration 130 7.4.7 MRS containing fructose (MRSF) 130 7.4.8 mMRS]BPB 131 7.4.9 MRS]NNLP agar and chromogenic agars for complex communities 131 7.4.10 Homofermentative]heterofermentative differential medium 131 7.5 Media for the isolation of bifidobacteria 132 7.5.1 MRS]NNLP agar 133 7.5.2 BSM, WSP, TOS]MUP 133 7.5.3 MRS]ABC 134 7.6 Phenotyping 134 7.7 Conclusions 135 References 135 8 LAB species and strain identification 139Cinzia Randazzo, Alessandra Pino, Koenraad Van Hoorde and Cinzia Caggia 8.1 Introduction 139 8.2 Genotypic fingerprinting methods 140 8.3 Culture]dependent approaches 142 8.3.1 Random amplification of polymorphic DNA 142 8.3.2 ARDRA and RFLP 143 8.3.3 Ribotyping 143 8.3.4 Repetitive element sequence]based PCR 144 8.3.5 Amplified fragment length polymorphism 145 8.3.6 Pulsed field gel electrophoresis 145 8.4 Non]genotypic fingerprinting methods 146 8.5 Culture]independent approaches 147 8.5.1 Culture]independent methods for qualitative analysis of dairy foods microbiota 147 8.5.2 Culture]independent methods for quantitative analysis of dairy foods microbiota 150 8.6 Novel high]throughput techniques: sequencing and metagenomics 151 8.7 Conclusions 152 References 152 9 LAB strains with bacteriocin synthesis genes and their applications 161Lorena Sacchini, Giacomo Migliorati, Elisabetta Di Giannatale, Francesco Pomilio and Franca Rossi 9.1 Introduction 161 9.2 Bacteriocins from lab 161 9.3 Potential for use of lab bacteriocins as food preservatives 164 9.4 Bacteriocins produced by dairy lab 165 9.5 Identification of lab]producing bacteriocins 168 9.6 A novel approach for screening lab bacteriocins 170 9.7 Biotechnological interventions for bacteriocin engineering 171 9.8 Conclusions 172 References 172 10 Starter strains and adjunct non]starter lactic acid bacteria (NSLAB) in dairy products 177Paola Dolci and Luca Cocolin 10.1 Introduction 177 10.2 Controlled fermentation 177 10.2.1 Natural versus selected lactic acid bacteria starters 178 10.2.2 Starter strains: selection parameter approaches and strain concept 179 10.2.3 Starter culture formulation 180 10.3 Adjunct non]starter lactic acid bacteria 181 10.3.1 Biodiversity and adaptation to cheese environment 181 10.3.2 Prospective in industrial application 182 10.3.3 Biopreservation and health benefits 183 10.4 Conclusions 185 References 185 11 Milk Fat: stability, separation and technological transformation 191Gianluigi Scolari 11.1 Introduction 191 11.1.1 Composition and physical state of milk fat 192 11.1.2 Melting point of milk fat 194 11.2 Physical instability of milk fat 194 11.3 Milk fat separation 195 11.3.1 Flocculation or natural creaming 195 11.3.2 Milk fat separation by centrifugation 197 11.4 Partial coalescence 199 11.4.1 General aspects 199 11.4.2 Barrier against coalescence 201 11.4.2.1 Low molecular mass surfactants 201 11.4.2.2 Large sized surfactants (casein micelle) 202 11.4.2.3 Polymeric surfactants (proteins and polysaccharides) 203 11.4.2.4 Mixed films 203 11.5 Foam in milk and cream 204 11.5.1 General aspects 204 11.5.1.1 Foam formation without surfactants 204 11.5.1.2 Foam formation with surfactants 205 11.5.1.3 Drainage of dispersion liquid in foam 206 11.5.2 Foam from cream containing more than 30% milk fat 207 11.6 Whipped cream and butter 209 11.6.1 Technological factors affecting whipped cream and butter production 209 11.7 Churning process 210 11.7.1 Type of cream 210 11.7.2 Physical (crystallization) and biological maturation of cream before churning 212 11.7.3 Churning technology 215 11.7.4 Continuous churning 216 11.7.5 Moulding and packaging 217 11.8 Conclusions 217 References 218 12 Biological traits of lactic acid bacteria: industrial relevance and new perspectives in dairy applications 219Diego Mora, Fabio Dal Bello and Stefania Arioli 12.1 Introduction 219 12.2 Selecting fermenting bacteria for their ability to have a respiratory metabolism 220 12.3 Selecting galactose]positive yogurt cultures: working “against the natural evolution of the species” 221 12.4 Accelerating the milk acidification process by selecting proteinase]positive strains 222 12.5 Accelerating the milk acidification process by selecting urease]negative S. thermophilus strains 224 12.6 Protective cultures for dairy applications: “work but please do not grow and do not modify the sensory profile of the product” 225 12.7 Selection of starter culture free of transferable antibiotic]resistance mechanisms 227 12.8 Conclusions 228 References 229 13 Lactic acid bacteria bacteriophages in dairy products: problems and solutions 233Giorgio Giraffa, Miriam Zago and Domenico Carminati 13.1 Introduction 233 13.2 Phage classification 234 13.3 Phage]host interactions 236 13.4 Sources of contamination 238 13.4.1 Milk and cheese whey 238 13.4.2 Dairy cultures 239 13.4.2.1 The lysogenic state 239 13.5 Phage detection and quantification 240 13.6 Methods to control phage contamination 242 13.6.1 Phage inactivation by physical treatments 242 13.6.2 Phage inactivation by chemical treatments 244 13.6.3 Phage control by biological approaches 245 13.7 Conclusions 246 14 Lactic acid bacteria: a cell factory for delivering functional biomolecules in dairy products 251Tiziana Silvetti, Stefano Morandi and Milena Brasca 14.1 Introduction 251 14.2 Vitamins 253 14.2.1 Vitamin B2 or Riboflavin 254 14.2.2 Vitamin B9 or Folate 255 14.2.3 Vitamin B12 or cobalamin 256 14.2.4 Vitamin K: menaquinone 257 14.2.5 Other B]group vitamins 258 14.3 Minerals 258 14.4 Bioactive compounds 261 14.4.1 Anti]hypertensive peptides 262 14.4.2 Antioxidative peptides 263 14.4.3 Bioactive amines 265 14.4.4 Immune system affecting peptides 267 14.4.5 Opioid peptides 267 14.4.6 Metal]binding peptides 268 14.4.7 Conjugated linoleic acid and conjugated linolenic acid 268 14.5 Low]calorie sweeteners 269 14.6 Exopolysaccharides (EPS) 271 14.7 Conclusions 273 References 273 15 Dairy technologies in yogurt production 279Panagiotis Sfakianakis and Constantina Tzia 15.1 Introduction 279 15.2 Yogurt types 280 15.3 Yogurt manufacturing process 281 15.3.1 Initial treatment of milk 281 15.3.2 Standardization of milk components – fat and SNF content 283 15.3.3 Homogenization 284 15.3.4 Heat treatment 286 15.3.5 Fermentation process 288 15.3.5.1 Monitoring of fermentation process – prediction of fermentation evolution 290 15.3.6 Post]fermentation processing 292 15.3.6.1 Cooling – addition of additives 292 15.3.6.2 Addition of fruit 292 15.3.6.3 Packaging 294 15.3.7 Quality control of yogurt production 294 15.4 Conclusions 295 References 295 16 Milk protein composition and sequence differences in milk and fermented dairy products affecting digestion and tolerance to dairy products 299Maria Gabriella Giuffrida, Marzia Giribaldi, Laura Cavallarin and Palmiro Poltronieri 16.1 Introduction 299 16.2 Caseins 301 16.2.1 Gene polymorphisms in κ]casein genes 302 16.2.2 Gene polymorphisms in β]casein gene 303 16.3 Proteolytic release of bioactive peptides in fermented milk and cheese 304 16.4 Minor milk proteins 305 16.4.1 Lactoferrin 305 16.4.2 β]Lactoglobulin (β]LG) 306 16.4.3 α]Lactalbumin (α]LA) 306 16.5 Proteins with bioactive roles 307 16.6 MFGM-associated proteins 308 16.7 Cow’s milk protein allergy (CMPA) 308 16.8 Conclusions 309 References 309 Index 315
£170.95
John Wiley & Sons Inc Measurement of Antioxidant Activity and Capacity
Book SynopsisA comprehensive reference for assessing the antioxidant potential of foods and essential techniques for developing healthy food products Measurement of Antioxidant Activity and Capacity offers a much-needed resource for assessing the antioxidant potential of food and includes proven approaches for creating healthy food products. With contributions from world-class experts in the field, the text presents the general mechanisms underlying the various assessments, the types of molecules detected, and the key advantages and disadvantages of each method. Both thermodynamic (i.e. efficiency of scavenging reactive species) and kinetic (i.e. rates of hydrogen atom or electron transfer reactions) aspects of available methods are discussed in detail. A thorough description of all available methods provides a basis and rationale for developing standardized antioxidant capacity/activity methods for food and nutraceutical sciences and industries. This text also contaiTable of ContentsList of contributors xi 1 Nomenclature and general classification of antioxidant activity/capacity assays 1Yong Sun, Cheng Yang, and Rong Tsao 1.1 Introduction 1 1.2 Nomenclature of antioxidant activity/capacity assays 2 1.3 Classification of antioxidant activity/capacity assays 2 1.4 Conclusions 15 References 15 2 Assays based on competitive measurement of the scavenging ability of reactive oxygen/nitrogen species 21Dejian Huang and Restituto Tocmo 2.1 Introduction 21 2.2 Kinetics is more important than thermodynamics when it comes to scavenging ROS 22 2.3 Peroxyl radical scavenging capacity assay based on inhibition of lipid autoxidation 23 2.4 Application of molecular probes for quantification of antioxidant capacity in scavenging specific ROS/RNS 26 2.5 Conclusion: a unified approach for measuring antioxidant capacity against different ROS? 35 Acknowledgment 36 References 36 3 Evaluation of the antioxidant capacity of food samples: a chemical examination of the oxygen radical absorbance capacity assay 39Eva Dorta, Eduardo Fuentes]Lemus, Hernan Speisky, Eduardo Lissi, and Camilo Lopez]Alarcon 3.1 Introduction 39 3.2 Chemical assays to evaluate the antioxidant capacity of food samples 41 3.3 Chemical examination of the ORAC assay: advantages and drawbacks 46 3.4 Future perspectives to improve the antioxidant capacity evaluation of food samples 50 3.5 Conclusions 52 Acknowledgments 52 References 52 4 Electron transfer]based antioxidant capacity assays and the cupricion reducing antioxidant capacity (CUPRAC) assay 57Resat Apak 4.1 Introduction 57 4.2 ET]based TAC assays 58 4.3 CUPRAC assay of antioxidant capacity measurement 64 References 71 5 The ferric reducing/antioxidant power (FRAP) assay for non]enzymatic antioxidant capacity: concepts, procedures, limitations and applications 77Iris F.F. Benzie and Malegaddi Devaki 5.1 Introduction: concepts and context 77 5.2 The ferric reducing/antioxidant power (FRAP) assay: a brief overview 79 5.3 Working concepts, what results represent, potential interferences, and limitations 80 5.4 Method outline and detailed procedures for manual, semi]automated, and fully automated modes 83 5.5 Technical tips for the FRAP assay 89 5.6 Issues of standardization (calibration) and how results are expressed 93 5.7 Issues of sample handling, storage, and extraction 94 5.8 Modifications to the FRAP assay 94 5.9 Illustrative applications 99 5.10 Cautions and concluding remarks 99 Acknowledgments 102 References 102 Further Reading 104 6 Folin–Ciocalteu method for the measurement of total phenolic content and antioxidant capacity 107Rosa M. Lamuela]Raventos 6.1 Introduction 107 6.2 Is the Folin–Ciocalteu method an antioxidant assay? 107 6.3 Folin–Ciocalteu assay to quantify phenolic compounds 108 6.4 Folin–Ciocalteu index in wines 109 6.5 Improving the method: more sustainability, less time, and lower cost 110 6.6 Beneficial effects of polyphenols measured by the Folin–Ciocalteu assay in human biological samples: a biomarker of polyphenol intake 114 References 114 7 ABTS/TEAC (2,2′]azino]bis(3]ethylbenzothiazoline]6]sulfonic acid)/ TroloxR]Equivalent Antioxidant Capacity) radical scavenging mixed]mode assay 117Antonio Cano and Marino B. Arnao 7.1 Introduction 117 7.2 Use of ABTS as a sensor of antioxidant activity: the TEAC assay 119 7.3 Advantages and disadvantages 125 7.4 TEAC assay in hyphenated and high]throughput techniques 126 7.5 TEAC in pure compounds 128 7.6 TEAC in foods 130 7.7 Future perspectives 134 References 135 8 DPPH (2,2]di(4]tert]octylphenyl)]1]picrylhydrazyl) radical scavenging mixed]mode colorimetric assay(s) 141Nikolaos Nenadis and Maria Z. Tsimidou 8.1 Overview 141 8.2 Characteristics of the DPPH radical 142 8.3 The concept behind the development of the DPPH• colorimetric assay 144 8.4 How can antioxidants scavenge the DPPH•? 144 8.5 The evolution of ideas on the underlying mechanism 145 8.6 The DPPH• colorimetric assay(s) 152 8.7 Toward the standardization of a DPPH• assay to address structure–activity relationship issues 154 8.8 Toward the establishment of a DPPH• assay for regulatory and market needs 158 8.9 Concluding remarks – A la recherche du temps perdu 160 References 161 9 Biomarkers of oxidative stress and cellular]based assays of indirect antioxidant measurement 165Cheng Yang, Fereidoon Shahidi, and Rong Tsao 9.1 Introduction 165 9.2 Oxidative stress 166 9.3 Biomarkers of oxidative stress 169 9.4 Cell]based assays of indirect antioxidant measurement 175 9.5 Conclusion 180 References 181 10 Nanotechnology]enabled approaches for the detection of antioxidants by spectroscopic and electrochemical methods 187Ryan T. Rauhut, Gonca Bulbul, and Silvana Andreescu 10.1 Introduction 187 10.2 Spectroscopic nano]based approaches for antioxidant detection 190 10.3 Electrochemical detection 195 10.4 Conclusions and future research needs 200 Acknowledgments 200 References 204 11 Novel methods of antioxidant assay combining various principles 209Takayuki Shibamoto 11.1 Introduction 209 11.2 Lipid peroxidation and formation of primary and secondary oxidation products 210 11.3 Use of gas chromatography for antioxidant assays 211 11.4 Novel gas chromatographic antioxidant assays 213 11.5 Conclusion 218 References 218 12 Physico]chemical principles of antioxidant action, including solvent and matrix dependence and interfacial phenomena 225Katarzyna Jodko]Piorecka, Jakub Cedrowski, and Grzegorz Litwinienko 12.1 Introduction 225 12.2 Mechanism and kinetics of peroxidation 226 12.3 Initiation of lipid peroxidation chains 227 12.4 Antioxidants 232 12.5 How to recognize a good chain]breaking antioxidant 234 12.6 Determination of reactivity of a CBA towards peroxyl radicals 236 12.7 Basic mechanisms of antioxidant action 247 12.8 Interfacial phenomena – studies in heterogeneous lipid systems 252 12.9 Effect of temperature 265 Acknowledgments 267 References 267 13 Evaluation of antioxidant activity/capacity measurement methods for food products 273Esra Capanoglu, Senem Kamiloglu, Gulay Ozkan, and Resat Apak 13.1 Introduction 273 13.2 Antioxidant assay selection for different food products 276 13.3 General conclusions and future perspectives 281 References 283 14 Antioxidants in oxidation control 287Fereidoon Shahidi and Priyatharini Ambigaipalan 14.1 Introduction 287 14.2 Oxidation 287 14.3 Antioxidants 288 14.4 Synthetic antioxidants 289 14.5 Natural antioxidants 289 14.6 Tocols 290 14.7 Ascorbic acid 291 14.8 Carotenoids 292 14.9 Polyphenols 295 14.10 Bioavailability of phenolic antioxidants 307 14.11 Structural and other modification of phenolic antioxidants 308 14.12 Protein]derived antioxidants 309 14.13 Phospholipids 309 14.14 Other antioxidants 310 References 310 15 Kinetic matching approach for rapid assessment of endpoint antioxidant capacity 321Luis M. Magalhaes, Ines I. Ramos, Luisa Barreiros, Salette Reis, and Marcela A. Segundo 15.1 Introduction 321 15.2 Kinetic matching strategy 323 15.3 Expression of results as common standard 323 15.4 Application to samples 324 15.5 Conclusion 329 Acknowledgments 329 References 330 Index 333
£163.35
John Wiley and Sons Ltd Dietary Fibre Functionality in Food and
Book SynopsisIncreasing fiber consumption can address, and even reverse the progression of pre-diabetes and other associated non-communicable diseases. Understanding the link between plant dietary fiber and gut health is a small step in reducing the heavy economic burden of metabolic disease risks for public health. This book provides an overview of the occurence, significance and factors affecting dietary fiber in plant foods in order to critically evaluate them with particular emphasis on evidence for their beneficial health effects.Table of ContentsList of Contributors xi Preface xv 1 Do the Physical Structure and Physicochemical Characteristics of Dietary Fibers Influence their Health Effects? 1Anthony Fardet 1.1 Influence of the Chemical and Physical Structure on the Metabolic Effects of Fibers 2 1.1.1 Changing the Molecular Weight 2 1.1.2 Changing the Degree of Crystallinity 3 1.1.3 Modifying Particle Size 4 1.2 Influence of the Physicochemical Properties of Fibers on their Metabolic Effects 5 1.2.1 Modifying the Degree of Solubility 5 1.2.2 Changing the Water-Holding Capacity 5 1.2.3 Changing Fiber Porosity 6 1.2.4 Adsorption of Bile Acids 6 1.2.5 The Ability to Complex Minerals and to Increase their Extent of Absorption 7 1.2.6 Fiber Structure and Hindgut Health 7 1.3 The Effect of Fiber Structure on Fermentation Patterns and Microbiota Profiles: Slowly versus Rapidly Fermented Fiber 8 1.3.1 Fiber Structure and Fermentation Patterns 9 1.3.2 Fiber Structure and Fecal Microbiota Profiles 11 1.4 Conclusions 12 References 13 2 Interaction of Phenolics and their Association with Dietary Fiber 21Fereidoon Shahidi and Anoma Chandrasekara 2.1 Introduction 21 2.2 Phenolic Compounds 22 2.3 Bioactivities of Phenolics 24 2.4 Dietary Fiber 26 2.5 Antioxidant Dietary Fiber 28 2.6 Protein–Phenolic Interactions 28 2.7 Starch–Phenolic Interactions 29 2.8 Phenolic Compounds and Starch Digestibility 31 2.9 Interactions of Phenolic Compounds 33 2.10 Phenolics and Dietary Fiber 33 2.11 Conclusion 36 References 36 3 Dietary Fiber-Enriched Functional Beverages in the Market 45Aynur Gunenc, Farah Hosseinian and B. Dave Oomah 3.1 Introduction 45 3.2 Dietary Fiber Definition and Classification 46 3.3 Fiber-Enriched Non-Dairy Beverages 46 3.3.1 Addition of Dietary Fiber into Beverages 48 3.4 Suitable Dietary Fiber Types for Fortifying Non-Dairy Drinks 49 3.4.1 β-Glucans 49 3.4.2 Inulin 49 3.4.3 Flaxseed Dietary Fiber 53 3.5 Contributions of Beverages in Dietary Studies 56 3.6 The Functional Beverage Market 58 3.7 Fiber-Enriched Dairy Products 60 References 65 4 Dietary Fiber as Food Additive: Present and Future 77Anaberta Cardador-Martinez, María Teresa Espino-Sevilla, Sandra T. Martín del Campo and Maritza Alonzo-Macias 4.1 Dietary Fiber: Definition 77 4.2 Chemical Nature of Dietary Fiber Used as Food Additive 78 4.3 Sources of Dietary Fiber 81 4.4 Role of Dietary Fiber as a Food Additive 83 4.5 Food Products Added with Fiber 83 4.5.1 Bread 84 4.5.2 Breakfast Cereals 84 4.5.3 Pasta 86 4.5.4 Jam and Marmalades 87 4.5.5 Beverages 87 4.5.6 Dairy Products 87 4.5.7 Meat Products 88 4.6 Conclusions 88 References 89 5 Biological Effect of Antioxidant Fiber from Common Beans (Phaseolus vulgaris L.) 95Diego A. Luna-Vital, Aurea K. Ramírez-Jiménez, Marcela Gaytan-Martinez, Luis Mojica and Guadalupe Loarca-Pina 5.1 Introduction 95 5.2 Phaseolus vulgaris Generalities 96 5.2.1 Nutritional Properties 96 5.2.2 Nutraceutical Composition 96 5.3 Composition of Common Bean Antioxidant Fiber 97 5.3.1 Definition 97 5.3.2 Polysaccharides 98 5.3.3 Polyphenols 100 5.3.4 Peptides 100 5.4 Biological Potential of Antioxidant Fiber of Common Bean 101 5.4.1 Antioxidant Capacity 101 5.4.1.1 Non-Digestible Carbohydrates 101 5.4.1.2 Phenolic Compounds 103 5.4.1.3 Peptides 103 5.4.2 Anticancer Activity 104 5.4.2.1 In Vivo Studies 104 5.4.2.2 In Vitro Studies 108 5.4.2.3 Protein Modulation 110 5.4.2.4 Gene Expression 112 References 115 6 In Vivo and In Vitro Studies on Dietary Fiber and Gut Health 123Rocio Campos-Vega, B. Dave Oomah and Haydé A. Vergara-Castañeda 6.1 Introduction 123 6.2 Research into Dietary Fiber and Health 124 6.3 In Vivo Studies on Intestinal Function 125 6.3.1 SCFA Production and Intestinal Epithelium Protection 125 6.3.2 Mineral Absorption 127 6.3.3 Immunomodulation 127 6.3.4 Prebiotic Effect 129 6.3.5 Enteroendocrine Activities 131 6.3.6 Dietary Fiber and Inflammatory Bowel Disease 134 6.3.7 Diabetes 136 6.3.8 Cardiovascular Disorders 136 6.3.9 Colon Cancer 136 6.4 In Vitro Studies 138 6.4.1 Prebiotic Effect 138 6.4.2 SCFA Production 141 6.4.3 Dietary Fiber, Microbiota, and Diseases 143 6.4.3.1 Immunity 143 6.4.3.2 Ulcerative Colitis 146 6.4.3.3 Irritable Bowel Syndrome 146 6.4.3.4 Crohn’s Disease 146 6.4.3.5 Weight Management 147 6.4.3.6 Diabetes 148 6.4.3.7 Cardiovascular Disorders 149 6.4.3.8 Colon Cancer 151 6.5 Current Trends and Perspectives 152 6.6 Conclusion 163 References 163 7 Dietary Fiber and Colon Cancer 179Maria Elena Maldonado and Luz Amparo Urango 7.1 Introduction 179 7.2 Physiological Action and Function of Dietary Fiber in Colon Cancer 181 7.3 Colon Cancer Chemopreventive Bioactivities 183 7.3.1 In Vitro Evidence 183 7.3.2 In Vivo Studies in Animal Models 185 7.3.3 Human Intervention Studies 189 7.3.4 Epidemiological Evidence of Dietary Fiber Consumption and Colon Cancer Incidence 191 7.4 Future Directions: Food Designs New Structures for Colon Cancer Prevention 194 7.5 Conclusions 195 References 195 8 The Role of Fibers and Bioactive Compounds in Gut Microbiota Composition and Health 205Émilie A. Graham, Jean-François Mallet, Majed Jambi, Nawal Alsadi and Chantal Matar 8.1 The Influence of Gut Microbiota in Health and Disease 205 8.2 Bioactive Substances and Fiber Promoting a Healthy Gut 208 8.2.1 Fiber 209 8.2.1.1 In Vitro Studies 209 8.2.1.2 In Vivo Studies 210 8.2.1.3 Clinical Studies 210 8.2.2 Polyphenols 211 8.2.2.1 In Vitro Studies 212 8.2.2.2 In Vivo Studies 213 8.2.2.3 Clinical Studies 213 8.2.3 Saponins 214 8.2.3.1 In Vitro Studies 214 8.2.3.2 In Vivo Studies 214 8.2.3.3 Clinical Studies 215 8.3 Survey of Epidemiological Studies 215 8.3.1 Age 216 8.3.1.1 Pediatric Microbiota Composition 216 8.3.1.2 The Influence of Diet and the Role of Fibers in an Aging Population 217 8.3.2 Sex 220 8.3.3 Geographical Location 220 8.3.3.1 Global Similarities in Gut Microbiota Composition 220 8.3.3.2 Geographically and Culturally Influenced Diets 221 8.3.3.3 Malnutrition 222 8.3.4 Conclusion 223 8.4 Diabetes 223 8.4.1 Gut Microbiota and Type 1 Diabetes 223 8.4.2 Gut Microbiota and Type 2 Diabetes 225 8.5 Infertility 225 8.6 Mental Health and Gut Microbiota 227 8.6.1 Mood, Stress, and Depression 227 8.6.2 Autism Spectrum Disorders 229 8.6.3 Dementia 230 8.7 Cancer of the Gastrointestinal Tract and Extragastrointestinal Organs 231 8.7.1 Gastrointestinal Tract Cancer 231 8.7.1.1 Inflammation 231 8.7.1.2 Colon Cancer 232 8.7.1.3 Gastric Cancer 234 8.7.2 Extragastrointestinal Organ Cancer 234 8.7.2.1 Pancreatic Cancer 235 8.7.2.2 Liver Cancer 235 8.7.3 Last Remarks 236 8.8 Conclusion 236 References 237 9 Effect of Processing on the Bioactive Polysaccharides and Phenolic Compounds from Aloe vera (Aloe barbadensis Miller) 263José Rafael Minjares-Fuentes and Antoni Femenia 9.1 Aloe vera 263 9.1.1 Bioactive Compounds of Aloe vera 265 9.1.1.1 Acemannan 265 9.1.1.2 Pectic Polysaccharides from Aloe vera Gel 267 9.1.1.3 Phenolic Compounds in Aloe vera 269 9.2 Effect of Processing on the Main Bioactive Compounds from Aloe vera 272 9.2.1 Pasteurization 272 9.2.2 Drying 273 9.2.3 Ultrasound – An Emergent Technology in Aloe vera Processing 275 9.3 Conclusions 277 References 278 Index 289
£141.50
John Wiley & Sons Inc Tarpons
Book SynopsisStephen Spotte, Mote Marine Laboratory, Sarasota, Florida, USA Tarpons arose from an ancient lineage, and just two species exist today, confined to the tropics and subtropics: Megalops atlanticus in the western and eastern Atlantic and Megalops cyprinoides distributed widely across the Indo-West Pacific. The Atlantic tarpon is considered king of the saltwater sport fishes and supports a multi-billion dollar recreational fishery in the U.S. alone. The Pacific tarpon, which is much smaller, is less valued by anglers. Both have limited commercial value but offer considerable potential for future aquaculture because of their hardiness, rapid growth, and ease of adaptation to captivity. This book is the latest and most thorough text on the biology, ecology, and fisheries (sport and commercial) of tarpons. The chapters comprise clear, intricate discourses on such subjects as early development and metamorphosis, population genetics, anatomical and physiological featureTable of ContentsPreface vii Acknowledgements xi Symbols and abbreviations xii 1 Development 1 1.1 Introduction 1 1.2 The tarpon leptocephalus 1 1.3 Staging tarpon ontogeny 4 1.4 Development of Atlantic tarpons 10 1.5 Development of Pacific tarpons 24 1.6 Leptocephalus physiology 33 2 Growth 39 2.1 Introduction 39 2.2 The cube law 40 2.3 Sexually dimorphic growth 41 2.4 Condition 44 2.5 Growth rate 49 2.6 Modeling growth 52 2.7 Tarpon larvae 58 3 Spawning 59 3.1 Introduction 59 3.2 Fecundity and early survival 59 3.3 Where tarpons spawn 64 3.4 When tarpons spawn 68 3.5 Size and age at maturity – Atlantic tarpons 72 3.6 Size and age at maturity – Pacific tarpons 78 4 Recruitment 80 4.1 Introduction 80 4.2 Life in the plankton 80 4.3 Inshore migration 83 4.4 Offshore migration 85 4.5 Mechanisms of recruitment 88 4.6 Factors affecting recruitment 89 5 Breathing and respiration 96 5.1 Introduction 96 5.2 Water-breathing 97 5.3 Air-breathing 100 5.4 Cardiovascular function 108 5.5 Hypoxia 113 5.6 Hypercapnia 125 5.7 Air-breathing as social behavior 126 6 Osmo- and ionoregulation 128 6.1 Introduction 128 6.2 Osmo- and ionoregulation 130 6.3 Ionocytes 132 6.4 Acid-base regulation 136 6.5 Ammonia excretion 137 6.6 Euryhaline transition 141 6.7 Endocrine factors 144 6.8 Eggs and larvae 147 7 Ecology 152 7.1 Introduction 152 7.2 Habitats 152 7.3 Predators of tarpons 159 7.4 Environmental factors affecting survival 162 7.5 Gregariousness 166 7.6 Seasonal movements 167 7.7 Feeding and foods 174 8 Fisheries 186 8.1 Introduction 186 8.2 Recreational fisheries 186 8.3 Handling 190 8.4 Stress effects 195 8.5 Commercial fisheries 211 8.6 Aquaculture 215 8.7 Populations 219 8.8 Final note: whom should we save? 224 Appendices 232 References 286 Index 323
£117.75
John Wiley and Sons Ltd Probiotic Dairy Products
Book SynopsisProbiotic Dairy Products, 2nd Edition The updated guide to the most current research and developments in probiotic dairy products The thoroughly revised and updated second edition ofProbiotic Dairy Productsreviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the ''functional'' aspects of dairy and fermented milk products and their ingredients. Since the publication of the first edition of this text, there have been incredible advances in the knowledge and understanding of the human microbiota, mainly due to the development and use of new molecular analysis techniques. This new edition includes information on the newest developments in the field. It offers information on the new omic' technologies that have been used to detect and analyse all the genes, proteins and metabolites of individuals' gut microbiota. The text also includes a description of the history of probiotics and explores tTable of ContentsList of Contributors xi Preface to the Technical Series, Second Edition xv Preface to the Technical Series, First Edition xvii Preface to the Second Edition xix Preface to the First Edition xxi 1 Microbiota of the Human Gut 1H.B. Ghoddusi and L.V. Thomas 1.1 Background 1 1.2 The human GI tract and its microbiota 2 1.3 Functions of the GI microbiota 5 1.4 Influences on the GI tract and its microbiota 7 1.5 Conclusions 9 References 10 2 Probiotics: The First 10 000 Years 17R. Levin 2.1 In the beginning 17 2.2 The intervention of science 19 2.3 A remarkable sequence of important discoveries 20 2.4 Could disinfection be the solution? 21 2.5 On the cusp of a major breakthrough 22 2.6 The urge for progress switches to the USA (1914–1931) 25 2.7 Meanwhile, in Europe 28 2.8 The ultimate breakthrough comes from Japan? 29 2.9 Conclusions 32 Acknowledgements 33 References 33 3 Genomic Characterisation of Starter Cultures and Probiotic Bacteria 37G.E. Felis, S. Torriani, A.B. Florez and B. Mayo 3.1 Introduction 37 3.2 Genome sequencing and comparative genomics: insights into evolution and adaptation to dairy environments 40 3.2.1 Phylum Firmicutes 41 3.2.2 Phylum Actinobacteria 45 3.2.3 Other micro]organisms 46 3.3 Application of genome analysis to LAB and bifidobacteria 47 3.3.1 In silico safety assessment of LAB bifidobacteria 47 3.3.2 Unravelling LAB and bifidobacteria properties 51 3.4 Concluding remarks 56 References 57 4 Production and Maintaining Viability of Probiotic Micro]organisms in Dairy Products 67A.Y. Tamime, M. Saarela, M. Wszolek, H. Ghoddousi, D.M. Linares and N.P. Shah 4.1 Introduction 67 4.2 Probiotic micro]organisms 68 4.2.1 General characteristics 68 4.2.2 Examples of commercial starter culture blends 69 4.3 Economic value 72 4.4 Unfermented probiotic milk 72 4.5 Probiotic fermented milks and beverages 75 4.5.1 Lactic acid fermentations 76 4.5.2 Yeast–lactic acid fermentations 90 4.5.3 Mould–lactic acid fermentations 93 4.5.4 Quality appraisal of probiotic fermented milks 93 4.6 Probiotic cheeses 95 4.6.1 Methods of introduction of probiotics in cheese 95 4.6.2 Probiotic strain selection for cheesemaking 96 4.6.3 Very hard and hard cheese varieties 99 4.6.4 Semi]hard varieties 102 4.6.5 Brined cheeses 103 4.6.6 Soft cheeses 105 4.6.7 Pasta Filata cheeses 108 4.6.8 Miscellaneous cheeses 108 4.7 Probiotic ice cream, frozen desserts and frozen yoghurt 111 4.7.1 Background 111 4.7.2 Ice-cream 111 4.8 Dried probiotic dairy products 112 4.8.1 Introduction 112 4.8.2 Infant formula 113 4.8.3 Dairy]based dried products 114 4.9 Miscellaneous probiotic dairy products 115 4.9.1 Fat]based products 115 4.9.2 Long shelf]life fermented milk drinks or beverages 115 4.9.3 Milk] and water]based cereal puddings 116 4.9.4 Mousses, desserts and spreads 116 4.10 Viability of probiotic micro]organisms 117 4.10.1 Composition of the fermentation medium 118 4.10.2 Viability as affected by oxygen 119 4.11 Approaches to improve the viability of the probiotic micro]organisms in the product 120 4.11.1 Selection of bacterial strain(s) 120 4.11.2 Type of packaging container 120 4.11.3 Rate of inoculation 121 4.11.4 Two]stage fermentation 121 4.11.5 Microencapsulation technique 122 4.11.6 Supplementation of the milk with nutrients 122 4.11.7 The use of oxygen scavengers 124 4.11.8 The addition of cysteine 124 4.12 Future developments and overall conclusions 125 Acknowledgement 126 References 126 5 Current Legislation of Probiotic Products 165M. Hickey 5.1 Introduction and background 165 5.2 The situation in Japan 168 5.2.1 Subsystems of FOSHU 170 5.2.2 Essential elements for obtaining FOSHU approval 172 5.2.3 Features of the new category of foods with function claims 175 5.2.4 Unique features of the Japanese FOSHU system 176 5.3 The legislative situation in the European Union 176 5.3.1 Relevant EU food safety legislation 176 5.3.2 Novel food regulation in the European Union 177 5.3.3 Genetically modified organisms 178 5.3.4 EU food]labelling provisions 178 5.3.5 EU nutrition and health claims 178 5.3.6 Types of health claims 179 5.4 The USA’s legislative situation on probiotics and related health claims 183 5.4.1 Claims and labelling in the USA 184 5.4.2 The role of the Federal Trade Commission (FTC) and legal challenges 187 5.5 The Canadian legislative situation regarding health claims and functional foods 189 5.5.1 Background 189 5.5.2 Health claims on foods in Canada 189 5.5.3 Probiotic claims 190 5.6 Health foods and functional foods in China 191 5.6.1 Introduction 191 5.6.2 Chinese legislative structures 192 5.6.3 The healthy (functional) foods sector in China and its regulation 192 5.6.4 Types of health claims in China and their approval 194 5.6.5 China’s probiotic market size and potential 194 5.7 Codex Alimentarius Commission (CAC) 196 5.7.1 Background 196 5.7.2 Acceptance of Codex standards and their role in the World Trade Organisation (WTO) 197 5.7.3 Codex and food]labelling claims 198 5.7.4 Codex standard for fermented milks 200 5.8 Some conclusions and possible future legislative prospects for probiotics 201 Acknowledgements 202 References 202 6 Enumeration and Identification of Mixed Probiotic and Lactic Acid Bacteria Starter Cultures 207A.Č. Majhenic,̌ P.M. Lorbeg and P. Treven 6.1 Introduction 207 6.2 Classification 207 6.3 Phenotypic methods 208 6.3.1 Differential plating 208 6.3.2 Carbohydrate fermentation]based methods 211 6.3.3 Spectroscopic methods 213 6.3.4 Fluorescence dyes]based methods 216 6.4 Genetic methods 219 6.4.1 Polymerase chain reaction-based methods 219 6.4.2 DNA banding pattern]based methods 224 6.4.3 DNA sequencing]based methods 230 6.4.4 Probe hybridisation methods 235 6.5 Conclusions 237 References 238 7 Prebiotic Ingredients in Probiotic Dairy Products 253X. Wang and R.A. Rastall 7.1 Introduction 253 7.2 Criteria for an ingredient to be classified as a prebiotic 254 7.3 Health benefits of prebiotics and their mechanisms of action 254 7.3.1 Short]chain fatty acids and human metabolism 255 7.3.2 Mineral absorption 256 7.3.3 Energy intake and appetite regulation 256 7.3.4 Lipid metabolism 258 7.3.5 Immune function modulation of prebiotics 258 7.3.6 Colorectal cancer risk and prebiotics 259 7.3.7 Gut permeability 260 7.3.8 Colon motility and faecal bulking with application to constipation 261 7.4 Inulin]type fructans as prebiotics 261 7.4.1 Determination of inulin]type fructans 262 7.4.2 Production of inulin]type fructans 264 7.4.3 Physical and chemical characteristics of inulin]type fructans and application in the food industry 264 7.4.4 Prebiotic effects of inulin]type fructans 265 7.4.5 Health benefits of inulin]type fructans 265 7.5 Galactooligosaccharides as prebiotics 267 7.5.1 Production and determination of galactooligosaccharides 269 7.5.2 Application of galactooligosaccharides in the food industry 269 7.5.3 The prebiotic effect of galactooligosaccharides 269 7.5.4 Infant nutrition and galactooligosaccharides 271 7.5.5 Health benefit of galactooligosaccharides 272 7.6 Resistant starch and other glucose]based non]digestible carbohydrates 276 7.7 Xylooligosaccharides 279 7.8 Other potential prebiotics candidates and summary 279 References 279 8 An Overview of Probiotic Research: Human and Mechanistic Studies 293G. Zoumpopoulou, E. Tsakalidou and L.V. Thomas 8.1 Mechanisms underlying probiotic effects 293 8.1.1 Probiotic effects on the gut microbiota and its metabolites 294 8.1.2 Probiotic immune modulation 295 8.1.3 Probiotic effects on gut barrier function 296 8.1.4 Probiotics and the gut–brain axis 296 8.1.5 Probiotic mechanisms in the urogenital tract 297 8.1.6 Survival of the gut microbiota through the gut 297 8.2 Probiotic human studies: gastrointestinal conditions 297 8.2.1 Inflammatory bowel disease (IBD) 297 8.2.2 Irritable bowel syndrome (IBS) 302 8.2.3 Constipation 303 8.2.4 Diarrhoeal diseases 304 8.2.5 Paediatric conditions 306 8.3 Probiotic research: human studies investigating extra]intestinal conditions 308 8.3.1 Common infectious diseases 309 8.3.2 Allergic diseases 310 8.3.3 Urogenital conditions 313 8.3.4 Obesity]related disease 314 8.3.5 Liver disease 317 8.3.6 Cancer 318 8.3.7 Immune disorders: HIV 319 8.3.8 Trials investigating aspects of the gut–brain axis 320 8.4 Conclusions 321 References 321 9 Production of Vitamins, Exopolysaccharides and Bacteriocins by Probiotic Bacteria 359D.M. Linares, G. Fitzgerald, C. Hill, C. Stanton and P. Ross 9.1 Introduction 359 9.2 Vitamin production by probiotic bacteria 359 9.2.1 Background 359 9.2.2 Folate 360 9.2.3 Vitamin B12 362 9.2.4 Riboflavin and thiamine 363 9.2.5 Vitamin K 364 9.3 Exopolysaccharides (EPS) production by probiotic bacteria 364 9.3.1 Introduction 364 9.3.2 Classification of exopolysaccharides 365 9.3.3 Health benefits of exopolysaccharides 365 9.4 Production of bacteriocins by probiotic cultures 368 9.4.1 Background 368 9.4.2 Production of antimicrobials as a probiotic trait 369 9.4.3 Classification of bacteriocins 369 9.4.4 Antimicrobial potential of Lactobacillus spp. 372 9.4.5 Antimicrobial potential of Bifidobacterium spp. 375 9.4.6 Other lactic acid bacteria species with antimicrobial potential 376 9.5 Overall conclusions 376 Acknowledgements 377 References 377 10 Future Development of Probiotic Dairy Products 389M. Saarela 10.1 Developments in the probiotic field in the European Union (EU) 389 10.2 The current probiotic market and its trends 391 10.3 Recent developments in the probiotic research 392 10.4 Future target areas for research and conclusion 393 References 393 Index 395
£141.50
John Wiley & Sons Inc WaterEnergyFood Nexus
Book SynopsisWater, energy and food are key resources to sustain life, and are the fundamental to national, regional and global economies. These three resources are interlinked in multiple ways, and the term nexus captures the interconnections. The nexus has been discussed, debated, researched, and advocated widely but the focus is often on the pairings of water-energy or water-food or energy-food. To really benefit from the nexus approach in terms of resource use efficiency it is essential to understand, operationalize and practice the nexus of all three resources. As demand for these resources increases worldwide, using them sustainability is a critical concern for scientists and citizens, governments and policy makers. Volume highlights include: Contributions to the global debate on water-energy-food nexus Examples of the nexus approach in practice from different regions of the world Perspectives on the future of the nexus agenda Water-ETable of Contents Contributors vii Preface ix Acronyms and Abbreviations xi Section I: Understanding the Nexus 1 The Need for the Nexus Approach 3P. Abdul Salam, Vishnu Prasad Pandey, Sangam Shrestha, and Anil Kumar Anal 2 Evolution of the Nexus as a Policy and Development Discourse 11Vishnu Prasad Pandey and Sangam Shrestha 3 The Nexus Contribution to Better Water Management and Its Limitations 21Mike Muller 4 Dynamic, Cross]Sectoral Analysis of the Water-Energy-Food Nexus: Investigating an Emerging Paradigm 31Alex Smajgl and John Ward 5 Urban Nexus: An Integrated Approach for the Implementation of the Sustainable Development Goals 43Donovan Storey, Lorenzo Santucci, and Banashri Sinha Section II: Operationalizing the Nexus 6 Modeling the Water]Energy]Food Nexus: A 7]Question Guideline 57Bassel Daher, Rabi H. Mohtar, Sang]Hyun Lee, and Amjad Assi 7 Water]Energy]Food Nexus: Selected Tools and Models in Practice 67Victor R. Shinde 8 Governing for the Nexus: Empirical, Theoretical, and Normative Dimensions 77David Benson, Animesh K. Gain, Josselin Rouillard, and Carlo Giupponi 9 The Role of International Cooperation in Operationalizing the Nexus in Developing Countries: Emerging Lessons of the Nexus Observatory 89Kristin Meyer and Mathew Kurian 10 Water]Energy]Food Security Nexus in the Eastern Nile Basin: Assessing the Potential of Transboundary Regional Cooperation 103Mohammad Al]Saidi, Nadir Ahmed Elagib, Lars Ribbe, Tatjana Schellenberg, Emma Roach, and Deniz Oezhan 11 Energy]Centric Operationalizing of the Nexus in Rural Areas: Cases from South Asia 117Parimita Mohanty and Satwik Patnaik Section III: Nexus in Practice 12 The Water]Energy]Food Nexus from a South African Perspective 129Olusola O. Ololade, Surina Esterhuyse, and Audrey D. Levine 13 Water]Energy]Food Nexus: Examples from the USA 141Soni M. Pradhanang 14 WEF Nexus Cases from California with Climate Change Implication 151Qinqin Liu 15 Water, Energy, and Food Security Nexus in the West Asian Region 163Mohamed Abdel Hamyd Dawoud 16 Assessment of Water, Energy, and Carbon Footprints of Crop Production: A Case Study from Southeast Nepal 181Sangam Shrestha and Saroj Adhikari 17 The Food]Water]Energy Nexus in Modern Rice Cultivation in Bangladesh and Competing Discourses of Rice Research Institutions 191Sophia Barkat and Zachary A. Smith 18 Riverbank Filtration Technology at the Nexus of Water]Energy]Food 207Thomas B. Boving and Kavita Patil Section IV: Future of the Nexus Agenda 19 Water]Energy]Food (WEF) Nexus and Sustainable Development 223Ashim Das Gupta Index 243
£139.60
John Wiley & Sons Inc Byproducts from Agriculture and Fisheries
Book SynopsisRanging from biofuels to building materials, and from cosmetics to pharmaceuticals, the list of products that may be manufactured using discards from farming and fishery operations is extensive. Byproducts from Agriculture and Fisheries examines the procedures and technologies involved in this process of reconstitution, taking an environmentally aware approach as it explores the developing role of value-added byproducts in the spheres of food security, waste management, and climate control. An international group of authors contributes engaging and insightful chapters on a wide selection of animal and plant byproducts, discussing the practical business of byproduct recovery within the vital contexts of shifting socio-economic concerns and the emergence of green chemistry. This important text: Covers recent developments, current research, and emerging technologies in the fields of byproduct recovery and utilization Explores potential opportuTable of ContentsList of Contributors ix Preface xv 1 An Introduction to Agricultural and Fishery Wastes 1 Yi Zhang, Jia Zhang, and Benjamin K. Simpson Part I On Animal Byproducts 19 2 Pork Byproducts 21 Cristina Mateus Alfaia, Marta S. Madeira, José Pestana, Diogo Coelho, Paula A. Lopes, Fidel Toldrá, and José A.M. Prates 3 Cattle Byproducts 43 Leticia Mora, Fidel Toldrá-Reig, José A.M. Prates, and Fidel Toldrá 4 Byproducts from Dairy Processing 57 Diana Oliveira, Patrick Fox, and James A.O’Mahony 5 Byproducts from Butter and Cheese Processing 107 Terri D. Boylston 6 Poultry Byproducts 123 Alireza Seidavi, Hossein Zaker-Esteghamati, and Colin G. Scanes 7 Utilization of Egg Byproducts for Food and Biomaterial Applications 147 Apollinaire Tsopmo, Flagot Tsige, and Chibuike C. Udenigwe 8 Egg Processing Discards 169 Justina Amissah 9 Byproducts from Fish Harvesting and Processing 179 Soottawat Benjakul, Thanasak Sae-leaw, and Benjamin K. Simpson 10 Byproducts from Shellfish Harvesting and Processing 219 Sappasith Klomklao, Tanchanok Poonsin, Soottawat Benjakul, and Benjamin K. Simpson 11 Microbial Enzymes from Fish Processing Discards 259 Yi Zhang, Hanny M. Gohou, Sappasith Klomklao, and Benjamin K. Simpson 12 Animal Discards in Livestock Feed Manufacture 275 S.A. Adedokun, B.L. Bryson, O.C. Olojede, and A.E. Dunaway 13 Bioactive Peptides from Fish Collagen Byproducts: A Review 309 Moncef Nasri 14 Bioactive Compounds from Animal Meat Byproducts 335 Leticia Mora, Fidel Toldrá-Reig, Milagro Reig, and Fidel Toldrá Part II On Plant Byproducts 347 15 High-Value Products from Cereal, Nuts, Fruits, and Vegetables Wastes 349 Taiwo O. Akanbi, Kehinde O. Dare, and Alberta N. A. Aryee 16 Advances in Plant-Based Waste-to-Energy Conversion Technologies 369 Hamed M. El-Mashad and Ruihong Zhang 17 Biological and Microbial Technologies for the Transformation of Fruits and Vegetable Wastes 403 Doreen D. Adi, Ibok Oduro, and Benjamin K. Simpson 18 Bioethanol from Waste – Prospects and Challenges of Current and Emerging Technologies 421 Katerina Valta, Christina Papadaskalopoulou, Maria Dimarogona, and Evangelos Topakas 19 Applicability of Agro Waste for Remediation of Chemical Contaminants in Water 457 P. Sivaperumal, K. Kamala, W. Richard Thilagaraj, C. Gopalakrishnan, and R. Rajaram 20 Biopesticides and Biofertilizers: Types, Production, Benefits, and Utilization 479 Lord Abbey, Joel Abbey, Adedayo Leke-Aladekoba, Ekene Mark-Anthony Iheshiulo, and Mercy Ijenyo 21 Valorization of Agricultural Byproducts Through Conversion to Biochar and Bio-Oil 501 Mingxin Guo, Pengli Xiao, and Hong Li 22 Polymers and Adsorbents from Agricultural Waste 523 Sebastian L. Riedel and Christopher Brigham 23 Technologies for Compost Production from Plant Byproducts 545 Grant Clark 24 Utilization of Selected Tropical Crops (Cocoa, Kola Nuts, Sorghum, Millet, and Shea Butter) 563 Gregory Afra Komlaga, Ibok Oduro, and Edna Mireku Essel 25 Economic Value of Agro Waste in Developing Countries 581 Suresh L. Paul and Herman Sahni 26 Energy and Environmental Mitigation Potential of Rice Byproducts 597 Ebenezer Kwofie and M.O. Ngadi 27 Thermochemical Conversion of Lignocellulosic Biomass for the Production of Bioenergy 619 Andrea Kruse 28 Dioxins from Agro Waste Combustion: Evaluation and Management 629 Juan A. Conesa 29 Techno-economic Assessment of Bioenergy from Manure 641 Vasiliki Panaretou, Katerina Valta, Maria Kasidoni, and George Diamantis 30 Fruit, Nut, Cereal, and Vegetable Waste Valorization to Produce Biofuel 665 Isah Shehu, Taiwo O. Akanbi, Victor Wyatt, and Alberta N. A. Aryee 31 Economic Impacts of Value Addition to Agricultural Byproducts 685 Collins Ayoo and Samuel Bonti-Ankomah 32 Constraints to Value Addition to Agricultural Byproducts 699 Collins Ayoo, Samuel Bonti-Ankomah, and Alberta N. A. Aryee Index 713
£198.50
John Wiley and Sons Ltd Cotton Production
Book SynopsisProvides a comprehensive overview of the role of cotton in the economy and cotton production around the world This book offers a complete look at the world's largest fiber crop: cotton. It examines its effect on the global economyits uses and products, harvesting and processing, as well as the major challenges and their solutions, recent trends, and modern technologies involved in worldwide production of cotton. Cotton Production presents recent developments achieved by major cotton producing regions around the world, including China, India, USA, Pakistan, Turkey and Europe, South America, Central Asia, and Australia. In addition to origin and history, it discusses the recent advances in management practices, as well as the agronomic challenges and the solutions in the major cotton producing areas of the world. Keeping a focus on global context, the book provides sufficient details regarding the management of cotton crops. These details are not limited to the choice of cultivar, soiTable of ContentsList of Contributors xvii 1 An Introduction to Global Production Trends and Uses, History and Evolution, and Genetic and Biotechnological Improvements in Cotton 1Khawar Jabran, Sami Ul‐Allah, Bhagirath Singh Chauhan, and Allah Bakhsh 1.1 Introduction 1 1.2 Global Production Trends of Cotton 2 1.3 Uses and Products of Cotton 5 1.4 History and Evolution of Cotton 5 1.5 Genetic Improvement in Cotton 8 1.6 Role of Biotechnology and Genetic Engineering in Improving Cotton 11 1.7 Biotech Cotton Against Biotic and Abiotic Stresses 12 1.8 Biotech Cotton with Enhanced Resistance Against Abiotic Stress 14 1.9 Conclusions 15 References 16 2 Morphology, Physiology and Ecology of Cotton 23Abdul Rehman and Muhammad Farooq 2.1 Introduction 23 2.2 Morphology of Cotton 24 2.3 Temporal Dynamics of Cotton Leaves, Canopies, and Fiber Development 32 2.4 Physiology of Defoliation in Cotton Production 32 2.5 Physiology of Insect‐Cotton Plant Interaction 33 2.6 Effect of Abiotic Stresses on Cotton Physiology 33 2.7 Agronomic Management of Cotton 37 2.8 Organic Cotton Production 38 2.9 Conclusion 39 References 39 3 Water Management in Cotton 47Avishek Datta, Hayat Ullah, Zannatul Ferdous, Raquel Santiago-Arenas, and Ahmed Attia 3.1 Introduction 47 3.2 Water Uptake in Cotton 48 3.3 Germination and Growth of Cotton in Relation to Water Availability 49 3.4 Water Management Methods 51 3.5 Drought Stress in Cotton: Impacts and Management 54 3.6 Conclusions 56 References 56 4 Nutrient Management in Cotton 61Jingxiu Xiao and Xinhua Yin 4.1 Introduction 61 4.2 Nutrient Deficiency Symptoms in Cotton 62 4.3 Diseases and Cotton Nutrition 66 4.4 Macronutrient Management 67 4.5 Micronutrient Management 70 4.6 Drip Irrigation and Cotton Nutrients 72 4.7 Foliar Fertilization 73 4.8 Conclusion 74 References 75 5 Insect Pest Management in Cotton 85Muhammad Razaq, Robert Mensah, and Habib‐ur‐Rehman Athar 5.1 Introduction 85 5.2 Genetically Modified Cotton: Benefits and Threats 87 5.3 Evolution of Resistance to BT Cotton and Management Strategies 88 5.4 Management of Resistance to BT Crops 89 5.5 Sucking Insect Pests 90 5.6 Impact of Genetically Modified Cotton on Sucking Insect Pests and their Management 92 5.7 Chemical Insecticide Use, Modes of Action, and Resistance 93 5.8 Modes of Action of Insecticides Used on Cotton 94 5.9 Modes of Action and Toxicity 94 5.10 Integrated Pest Management 96 5.11 Avoidance of Pests 96 5.12 Sampling and Monitoring Pest Populations for Effective IPM Programs 98 5.13 Conclusions 101 Acknowledgments 102 References 102 6 Weed Management in Cotton 109Nadeem Iqbal, Asad M. Khan, and Bhagirath Singh Chauhan 6.1 Introduction 109 6.2 Weed Flora of Cotton 110 6.3 Impact of Weeds on Cotton 110 6.4 Herbicide‐resistant Weeds 113 6.5 Preventive Weed Management 114 6.6 Cultural Weed Management 115 6.7 Mechanical Weed Management 118 6.8 Chemical Weed Control 118 6.9 Integrated Weed Management in Cotton 121 6.10 Conclusions 122 References 122 7 Integrated Management of Major Fungal, Bacterial, Viral, and Nematode Diseases of Cotton 127Lily L. Pereg and Tamene T. Tolessa 7.1 General Background 127 7.2 Fungal Diseases of Cotton 128 7.3 Bacterial Diseases of Cotton 138 7.4 Viral Diseases of Cotton 138 7.5 Disease Caused by Nematodes 139 7.6 An Overview of Cotton Disease Management 140 7.7 Conclusions 141 References 141 8 Seed Production, Harvesting, and Ginning of Cotton 145Gautam Majumdar, Suman Bala Singh, and Sujeet Kumar Shukla 8.1 Basic Principles for Seed Production in Cotton 145 8.2 Harvesting 152 8.3 Ginning 161 8.4 Conclusions 171 References 172 9 Cotton Production in China 175Mao Shuchun, Li Yabing, Wang Zhanbiao, Zhi Xiaoyu, Li Pengcheng, and Xue Huiyun 9.1 Introduction 175 9.2 The Development of Cotton Production 175 9.3 Division of Cotton‐Producing Regions and Innovation of the Cotton Farming System 177 9.4 Planting Systems 180 9.5 Cotton Varieties and Genetic Modification 180 9.6 Cotton Genetic Modification 181 9.7 Technologies for Cotton Production 182 9.8 Prospects for Further Cotton Production Development 189 9.9 Conclusion 190 References 190 10 Cotton Production in India 193D. Blaise and K. R. Kranthi 10.1 Introduction 193 10.2 History, Importance, Area, and Production 193 10.3 Land Preparation and Planting 196 10.4 Seed Rate and Spacing 197 10.5 Cotton Based Cropping Systems 198 10.6 Major Production Constraints 199 10.7 Fertilizer Management 201 10.8 Cotton Insect Pests in India and Their Management 203 10.9 Cotton Diseases in India and Their Management 206 10.10 Cotton Weeds in India and Their Management 207 10.11 Harvesting and Yields 208 10.12 Processing and Products 209 10.13 Challenges and Opportunities 210 10.14 Conclusions 211 References 212 11 Cotton Production in the United States of America: An Overview 217Tyson B. Raper, Cristiane Pilon, Vijay Singh, John Snider, Scott Stewart, and Seth Byrd 11.1 History, Production Areas, and Yield 217 11.2 Varieties and Genetic Improvement 219 11.3 Cotton Production Methods 223 11.4 Seedbed Preparation 223 11.5 Planting 224 11.6 Early‐Season Management 225 11.7 Mid‐Season Management 226 11.8 Pre‐Harvest 227 11.9 Harvesting 227 11.10 Crop Nutrition and Pest Management 230 11.10.1 Fertilizer 230 11.11 Weed Management 231 11.12 Insect Management 234 11.13 Major Production Constraints 234 11.14 Irrigation Scheduling 238 11.15 Conclusion 241 References 242 12 Cotton Production in Pakistan 249Muhammad Amjad Ali, Jehanzeb Farooq, Asia Batool, Adil Zahoor, Farrukh Azeem, Abid Mahmood, and Khawar Jabran 12.1 Introduction 249 12.2 History, Importance, Area, and Production 250 12.3 Breeding Methods 258 12.4 Land Marks in History of Cotton Breeding in Punjab, Pakistan 260 12.5 Cotton Production Methods 264 12.6 Weeds of Cotton 267 12.7 Cotton Production Constraints in Pakistan 267 12.8 Challenges and Opportunities 269 12.9 Pest Management 270 12.10 Harvesting and Yields 271 12.11 Processing and Products 272 12.12 Conclusions 272 References 273 13 Cotton Production in Brazil and Other South American Countries 277Lucia Vieira Hoffmann, Ivan Bonacic Kresic, Jorge Gabriel Paz, Diego Alberto Bela, Nydia Elisa Tcach, Fernando Mendes Lamas, and Valdinei Sofiatti 13.1 Introduction 277 13.2 History 278 13.3 Varieties and Genetic Improvement 279 13.4 Cotton‐Based Cropping Systems in Brazil and Argentina 282 13.5 Major Production Constraints 285 13.6 Challenges and Opportunities 285 13.7 Harvesting 290 13.8 Processing and Products 291 13.9 Conclusions 291 References 291 14 Cotton Production in Turkey and Europe 297Huseyin Basal, Emine Karademir, Hatice Kubra Goren, Volkan Sezener, Mehmet Nedim Dogan, Ibrahim Gencsoylu, and Oktay Erdogan 14.1 Introduction 297 14.2 History of Cotton Production and Textile Manufacturing in Turkey 298 14.3 Cotton Production in Turkey 299 14.4 Organic Cotton Production in Turkey 300 14.5 Cotton Based Cropping Systems 302 14.6 Varieties and Genetic Improvement 302 14.7 Cotton Production Methods 304 14.8 Major Production Constraints 304 14.9 Challenges and Opportunities 305 14.10 Cotton Diseases and Control 309 14.11 Weed Control in Cotton Production in Turkey 310 14.12 Harvesting and Yield 312 14.13 Cotton Production in Europe 315 14.14 Cotton Production in Spain 316 14.15 Cotton Production in Bulgaria 316 14.16 Conclusions 316 References 317 15 Cotton Production in Central Asia 323Mahsa Pourali Kahriz, Parisa Pourali Kahriz, and Khalid Mahmood Khawar 15.1 Introduction 323 15.2 History, Importance, Area, and Production 324 15.3 Uzbekistan 325 15.4 Cotton Based Cropping Systems 326 15.5 Varieties and Genetic Improvement: Cotton Production Methods 326 15.6 Major Production Constraints 328 15.7 Fertilizer and Pest Management 329 15.8 Processing and Products 331 15.9 Turkmenistan 332 15.10 Tajikistan 332 15.11 Kazakhstan 333 15.12 Kyrgyzstan 334 15.13 Conclusions 335 References 335 16 Cotton Production in Australia 341Parminder Kaur, Tejinder Bhagria, Navneet Kaur Mutti, Abhimanyu Rinwa, Gulshan Mahajan, and Bhagirath Singh Chauhan 16.1 Introduction 341 16.2 History, Importance, Area, and Production 342 16.3 Varieties and Genetic Improvement 343 16.4 Production Technology 344 16.5 Row Spacing and Plant Population 345 16.6 Crop Development 346 16.7 No‐Till Planting of Cotton into Cereal Stubble 346 16.8 Growth Regulators in Cotton Production 346 16.9 Irrigation 347 16.10 Cotton‐based Cropping Systems 348 16.11 Fertilizer Management 349 16.12 Insect‐pest Management 349 16.13 Weed Management 351 16.14 Major Production Constraints 352 16.15 Challenges and Opportunities 353 16.16 Conclusions 355 References 355 17 Cotton Production in Africa 359Khizer Amanet, Emmanuel Obianuju Chiamaka, Gabriel Willie Quansah, Muhammad Mubeen, Hafiz Umar Farid, Rida Akram, and Wajid Nasim 17.1 Introduction 359 17.2 History, Importance, Area, and Production 360 17.3 Cotton Based Cropping System in African Countries 362 17.4 Varieties and Genetic Improvement of Cotton in Africa 363 17.5 Major Production Constraints in Africa 363 17.6 Challenges and Opportunities 366 17.7 Harvesting and Yields 367 17.8 Conclusion 367 References 367 18 Challenges and Opportunities in Cotton Production 371Mahboobeh Mollaee, Ahmadreza Mobli, Navneet Kaur Mutti, Sudheesh Manalil, and Bhagirath Singh Chauhan 18.1 Introduction 371 18.2 GM Cotton 372 18.3 Conservation Agriculture in Cotton 374 18.4 Cotton Production under Salt Stress and Water Logging 375 18.5 Climate Change and Cotton Production 377 18.6 Cotton Hybrids 378 18.7 Cotton Wastes for Energy 379 18.8 Crop Modeling in Cotton 380 18.9 Organic Cotton Production 380 18.10 Conclusions 382 References 383 Index 391
£167.15
