Food and beverage technology Books

Book SynopsisWhile minimally processed foods satisfy the increasing market demands for foods with fewer preservatives, higher nutritive value, and fresh sensory attributes, there is a greater risk of diseases if they are improperly handled. Microbial Safety of Minimally Processed Foods explores innovative preventative solutions to food-borne diseases from the perspectives of the producer, the handler, the consumer, the food preparer, as well as the food inspector, and researcher.This book provides you with the latest research and insight into assuring the microbial safety of red meats, poultry, fish, vegetables, fruits, and bakery products that receive less than stringent sterilizing preparation. It explores and describes the methods used for pathogen detection along with strategies for preventing future pathogen occurrences in the minimally processed foods. The book also provides in-depth evaluations of HACCP regulations and risk assessments of those minimally processed foods. Designed to stimulate the development of increasingly safer foods, Microbial Safety of Minimally Processed Foods details state-of-the-art technologies that have the potential to enhance microbiological safety of minimally processed foods without sacrificing their natural, untreated visual appearance and sensory properties.Table of ContentsINTRODUCTION. VARIABLE FOOD ENVIRONMENTS. Microbial Safety of Bakery Products. Concerns with Minimal Processing in Apple, Citrus, and Vegetable Products. The Microbial Safety of Minimally Processed Seafood with Respect to Listeria monocytogenes. Fate of Clostridium perfringens in Cook-Chill Foods. Sous-Vide Processed Foods: Safety Hazards and Control of Microbial Risks. PATHOGEN DETECTION AND ASSESSMENT. HACCP and Regulations Applied to Minimally Processed Foods. Rapid Methods for Microbial Detection in Minimally Processed Foods. Quantitative Risk Assessment of Minimally Processed Food. CURRENT AND FUTURE INNOVATIONS. Microbial Safety During Non-Thermal Preservation of Foods. Modified Atmosphere Packaging for Shelf-Life Extension. Washing and Sanitizing Raw Materials for Minimally Processed Fruit and Vegetable Products. The Microbial Safety, Quality, Extended Shelf-Life, and Sensory Aspects of Fresh-Cut Fruits and Vegetables. Irradiation of Fresh and Minimally Processed Fruits, Vegetables, and Juices. Irradiation of Minimally Processed Meats. Biological Control on Minimally Processed Fruits and Vegetables.

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Book SynopsisThis volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement of osmotic processes at atmospheric pressure for fruits and vegetables, current applications of vacuum impregnation and osmotic dehydration processes and their industrial significance for fruits and vegetables, and applications of atmospheric and vacuum salting treatments for cheese, fish, and meat processes.Table of ContentsOsmotic Processes in Fruit and Vegetables at Atmospheric Pressure. Vacuum Impregnation & Osmotic Processes in Fruit and Vegetables. Salting Processes at Atmospheric Pressure. Vacuum Salting Processes. Vacuum Impregnation, Osmotic Treatments & Microwave Combined Processes.

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Book SynopsisThis complete guide to North America’s oldest beverage celebrates hard cider’s rich history and its modern makers, as well as its deliciously diverse possibilities. Flavor profiles and tasting guidelines highlight 100 selections of cider — including single varietal, dessert, hopped, and barrel-aged — plus perry, cider’s pear-based cousin. A perfect addition to any meal, cider pairings are featured in 30 food recipes, from Brussels sprouts salad to salmon chowder, brined quail, and poached pear frangipane. An additional 30 cocktail recipes include creative combinations such as Maple Basil Ciderita and Pear-fect Rye Fizz.

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Book SynopsisLearn to make frozen yogurt at home that’s just as light, smooth, and delightful as what you buy. You’ll use Greek yogurt as a base and a basic ice cream machine to make these 56 flavor recipes that range from traditional to artisanal, including black cherry vanilla, toasted coconut, peach Melba, chai spice, watermelon, maple bacon, chocolate malted, pistachio, and browned butter pecan. An additional 50 recipes for treats like blueberry sugar cookie sandwiches, brownie baked Alaska, Neapolitan semifreddo, cinnamon bun pops, and salted caramel swirl bonbons ensure this is the sweetest guide ever to making and enjoying frozen yogurt.

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Book SynopsisThis book presents several pre- and postharvest strategies that have been developed to modify these physiological activities, resulting in increased shelf life. The book also discusses the best technologies that positively influence quality attributes of the produce, including senescenal changes and, afterwards, the consumers’ decision to purchase the product in the marketplace. With contributions from experts with experience in both developed and developing regions, the book includes chapters covering thorough discussions on postharvest management strategies of fresh horticultural commodities.Table of ContentsRecent Advances in Postharvest Cooling of Horticultural Produce. Posthavest Handling and Storage of Root and Tubers. Postharvest Management of Commercial Flowers. Postharvest Management and Processing Technology of Mushrooms. Gibberellins: The Roles in Pre- and Postharvest Quality of Horticultural Produce. Advances in Packaging of Fresh Fruits and Vegetables. Fresh-Cut Produce: Advances in Preserving Quality and Ensuring Safety. Postharvest Pathology, Deterioration and Spoilage of Horticultural Produce. Natural Antimicrobials in Postharvest Storage and Minimal Processing of Fruits and Vegetables. ENHANCE: Breakthrough Technology to Preserve and Enhance Food. Index.

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Book SynopsisThis is the second of a five-volume set. This series of volumes on the ethnobotany of different regions of India melds important knowledge in one place. India is one of the most important regions of the old world and has culturally rich and diverse knowledge systems. The expert authors have been selected to summarize information on the various aspects of ethnobotany of India, such as ethnoecology, traditional agriculture, cognitive ethnobotany, material sources, traditional pharmacognosy, ethnoconservation strategies, bioprospection of ethnodirected knowledge, and protection of ethnobotanical knowledge.Trade Review"This volume will serve as a pragmatic and authoritative reference for conservationists and pharmacologists working in India. . . . Readers will also find it credible as a de facto gap and trend analysis for ethnobotanical studies in the Western Ghats. . . . Over the past two decades, there has been an exponential increase in ethnobotanical studies throughout South Asia. Often published in local journals or by independent presses, however, their findings rarely receive the attention needed to drive both innovation and policy. The five-volume Ethnobotany of India series addresses this by extensively reviewing plant resources from the subcontinent. Volume 2 focuses on ethnobotanical knowledge from the Western Ghats and West Coast of Peninsular India, providing not only historical context but also ethnographic insight into the region. The Western Ghats are one of Earth’s most breathtaking biocultural hotspots. Extending south from the humid metropolis of Mumbai through the western tip of Peninsular India, their rolling hills house diverse communities that have (re)shaped each other through time. Volume 2 presents these dynamics in 13 curated chapters structured around standard ethnobotanical tables. However, it is unique in that it supplements them with additional information on global processes, including historical trade in the Arabian Sea. Other chapters shed light on the value of place when assessing plant use and management. Of note, a section on sacred forests highlights mores that may promote community-based conservation of medicinal plants. . . . "—Economic Botany, reviewed by Alexander R. O’Neill, Duke University, Durham, NC, USATable of ContentsIntroduction. Ethnic Diversity. The Influence of Trade, Religion, and Policy on Ethnic Diversity and Ethnobotany of the Western Peninsular India. European Contributions to the Ethnobotany of Western Peninsular India during 16th to 18th Centuries. Listening to a Fairy Tale on a Moonlit Night….: Some Reflections on the Human Affinities with Plants in the Worldviews of Indigenous Communities along the Western Ghats of Karnataka. Ethnobotanicals of Western Ghats. Contemporary Relevance of Ethno-Veterinary Practices and a Review of Ethnoveterinary Medicinal Plants of Western Ghats. Medicinal Flora and Related Traditional Knowledge of Western Ghats: A Potential Source for Community-Based Malaria Management through Endogenous Approach. Plant-Based Ethnic Knowledge of Food and Nutrition in the Western Ghats. Useful Plants of Western Ghats. Ethnobotany of Mangroves with Particular Reference to West Coast of Peninsular India. Sacred Groves of Western Ghats: An Ethnobased Biodiversity Conservation Strategy. Ethnobryology of India.

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Book SynopsisThis title includes a number of Open Access chapters. This new compendium volume looks the sustainable food and beverage industry from a variety of perspectives. The chapters included are broken into seven sections, which describe the following topics: an overview of food production and supply chains; the dairy industry; the meat industry; the coffee and tea industries; food and beverage waste products; food processing and packaging; concluding implications. The contributors present case studies and research from around the world, offering a truly global and international perspective on this topic.Table of ContentsOverview of Food Production and Supply Chains. Current Trends in Green Technologies in Food Production and Processing. Design of Sustainable Supply Chains for the Agrifood Sector: A Holistic Research Framework. Dairy Industry. An Appraisal of Carbon Footprint of Milk from Commercial Grass-Based Dairy Farms in Ireland According to a Certified Life Cycle Assessment Methodology. Evaluation of Industrial Dairy Waste (Milk Dust Powder) for Acetone-Butanol-Ethanol Production by Solventogenic Clostridium Species. Life Cycle Assessment of Cheese and Whey Production in the USA. Meat Industry. A Comparison of the Greenhouse Gas Emissions from the Sheep Industry with Beef Production in Canada. Coffee and Tea Industries. Tensions between Firm Size and Sustainability Goals: Fair Trade Coffee in the United States. Conventional to Ecological: Tea Plantation Soil Management in Panchagarh District of Bangladesh. Food and Beverage Waste Products. Energetic Analysis of Meat Processing Industry Waste. Lab Scale Anaerobic Sequencing Batch Reactor for Treatment of Stillage from Fruit Distillation. Food Processing and Packaging. Integrated Production and Treatment Biotech-Process for Sustainable Management of Food Processing Waste Streams. Concluding Implications. Are the Dietary Guidelines for Meat, Fat, Fruit and Vegetable Consumption Appropriate for Environmental Sustainability? A Review of the Literature.

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Book SynopsisThis new volume, the 7th in the Innovations in Agricultural & Biological Engineering book series, focuses on emerging trends, applications and challenges in food science and technology. While food science and technology is not a new field, it is constantly changing due to new technology, new science, and new demands. This multidisciplinary book not only considers food processing, preservation, and distribution, but it also taken into account the consumer’s wants and needs. Included is a report of the status of agricultural production and food processing industries in India with a national and international perspective. The book then goes on to explore new and emerging trends in the science and technology in the field, including• applications of nuclear magnetic resonance in food processing and packaging management• ultrasound processing• application of biocomposite polymers in food packaging• bioprocessing and biorefinery approaches for sustainable fisheries• adding value to food from food waste through biotechnological intervention• functional foods and the fortification of foodsCovering a broad selection of topics in the field, the volume will be of interest to food scientists and technologists, food process engineers, researchers, faculty and students, and many others the food science and technology industry. Trade Review"This book encompasses versatile aspects of emerging scientific technologies associated with food industry, such as applications of nuclear magnetic resonance and ultrasound processing to food processing. It addresses niche topics like value-added product recovery from food wastes and cereal fortification with ease and emphasis. The food industry will find this book to be an intellectually enriched handbook incorporating various aspects of food processing in a concise and unembellished manner. This book will prove to be a holy grail of pertinent food technology database for students aspiring to be associated with food processing industry."—Harita R. Desai, PhD, Institute of Chemical Technology (formerly UDCT), Mumbai, India"The book is an authoritative, comprehensive, conceptually sound, and highly informative compilation of recent advances in various important emerging areas of food technology. It contains outstanding chapters written by scientists working in this field for a good number of years. The in-depth literature review and state-of-the-art treatment of the scientific and technological information means that the book can serve as an essential reference source to students and researchers in universities and research institutions as well act as a guideline for the food processors. "—J. Chitra, PhD, IIT Kharagpur, Kharagpur, IndiaTable of ContentsPart I: Food Science and Technologies: Status, Emerging Applications and Challenges. Status of Agricultural Production and Food Processing Industries in India with National and International Perspective. Challenges in Lipase Mediated Synthesis of Food Flavor Ester Compounds. Part II: Food Science and Technologies: Emerging Trends and Advances. Role of Hydration in Grain Processing: A Review. Applications of Nuclear Magnetic Resonance in Food Processing and Packaging Management. A Review on Principles and Applications of Ultrasound Processing. Minimal Processing of Fruits and Vegetables. Part III: Bioprocess Engineering and Biotechnology: Applications and Products. Application of Biocomposite Polymers in Food Packaging: Review. Value-Added Product Recovery from Fruit and Vegetable Waste through Biotechnological Intervention. An Overview of Bioprocessing and Biorefinery Approach for Sustainable Fisheries. Part IV: Foods for Better Human Health. Fortification of Paddy and Rice Cereals. Functional Foods from Indian Subcontinent. Phytochemistry and Anti-Oxidative Effects of Aspalathus linearis Herbal Tea: A Review. Appendix A: Food Processing Equipment and Their Applications.

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Book SynopsisThis new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry.The food process related application of engineering technology involves interdisciplinary teamwork, which, in addition to the expertise of interdisciplinary engineers, draws on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The processes and methods described in the book are applicable to many areas of the food industry, including drying, milling, extrusion, refrigeration, heat and mass transfer, membrane-based separation, concentration, centrifugation, fluid flow and blending, powder and bulk-solids mixing, pneumatic conveying, and process modeling, monitoring, and control. Food process engineering know-how can be credited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. This book looks at advanced materials and techniques used for, among other things, chemical and heat sterilization, advanced packaging, and monitoring and control, which are essential to the highly automated facilities for the high-throughput production of safe food products.With contributions from prominent scientists from around the world, this volume provides an abundance of valuable new research and studies on novel technologies used in food processing and quality assurance issues. It gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. Special emphasis is given to the processing of fish, candelilla, dairy, and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring food safety are also emphasized.Key features:• Presents recent research development with applications• Discusses new technology and processes in food process engineering• Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics, drugs, etc.), covering its characteristics, common uses, geographical distribution, and moreTable of ContentsCovalent Cross-Linking Content, Rheological and Structural Characteristics of Wheat Water-Extractable and Water-Unextractable Ferulated Arabinoxylan Gels. A Comparison between Part-Baking Bread and Frozen Dough Processes. Production of Xylo-Oligosaccharides (AXOS) from Biomass Waste by Hydrothermal Treatment: An Overview of Prebiotic Advances. Ferulated Arabinoxylans and Beta-Glucans as Fat Replacers in Yoghurt and Their Effects on Sensorial Properties. Laccase Production by Trametes versicolor and Armillaria mellea Using Maize Bran as Support-Substrate and Its Dye Decolorization Potential as Affected by Ph. The Freezing Process of Dough and Its Effect on Structure, Viscoelasticity and Breadmaking. Advances in Refrigeration and Freezing Technologies. Simple and Multiple Emulsions Emphasizing on Industrial Applications and Stability Assessment. Rapid Detection of Pathogens and Toxins. Food Irradiation Technology: A Novel Aspect for the Future. Prospects of Antarctic Krill Utilization by India. Processing and Packaging of Dairy-Based Products. Principles of Kinetic Modeling of Safety and Quality Attributes of Foods. Value Addition and Preservation of Fishery Products. Candelilla Plant (Euphorbia antisiphylitica Zucc.) Approach and Market: An Overview. Candelilla (Euphorbia antisiphylitica Zucc.): Geographical Distribution Climate and Edaphology. Morphoanatomic, Taxonomic and Physiological Aspects of Euphorbia antisiphylitica Zucc. Extraction Methods and Common Uses of Candelilla Wax. Characteristics and New Applications of the Candelilla Wax. Extraction of Bioactive Compounds, Characterization and Its Use. Regulation and Socioeconomic Impact of Exploitation of Candelilla Plant. National and International Candelilla Wax Market. Determination of Physical and Chemical Properties of Natural Waxes. Scanning Electron Microscopy of Variable Pressure for Euphorbia antisiphylitica (Candelilla). Risks and Challenges of Candelilla Industry.

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Book SynopsisWith contributions from a broad range of leading professors and scientists, this volume focuses on new areas of processing technologies in foods and plants to help meet the increasing food demand of the rapidly growing populations of the world. The first section of the book is devoted to emerging entrepreneurship and employment opportunities for rural peoples in food and agricultural processing, specifically beekeeping technology and honey processing; herbal formulations for treatment of dental diseases; and engineering interventions for the extraction of essential oils from plants. Part 2 contains three chapters that discuss technological interventions in foods and plants for human health benefits, looking particularly at coffee, tea, and green leaf vegetable processing technology. The volume goes to look at several management strategies in agricultural engineering, with a chapter on production technology of ethanol from various sources and its potential applications in various industries, including chemical, food, pharmaceutical as well as biofuel. Food grain storage structures are addressed as well, focusing on minimizing losses from microbial pests as well as insect pests during grain storage by utilizing different efficient storage structures The volume provides a valuable resource for students, instructors, and researchers of foods and plants processing technology. In addition, food and plant science professionals who are seeking recent advanced and innovative knowledge in processing will find this book helpful. Table of ContentsBeekeeping Technology and Honey Processing: Emerging Entrepreneurship for Rural Areas. Herbal Formulations for Treatment of Dental Diseases: Perspectives, Potential, and Applications. Engineering Interventions for Extraction of Essential Oils from Plants. Processing Technology and Potential Health Benefits of Coffee. Biochemical Composition, Processing Technology, and Health Benefits of Green Tea: A Review. Effects of Thermal Processing on Nutritional Composition of Green Leafy Vegetables: A Review. Ethanol Production from Different Substrates: Effects on Environmental Factors and Potential Applications. Food Grain Storage Structures: Introduction and Applications.

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Book SynopsisEthnobotany of India, Volume 5: The Indo-Gangetic Region and Central India is the fifth of a five-volume set on the ethnobotany of India. Bringing together in one place information on the ethnobotany of the Indo-Gangetic Region and Central India, this volume presents the valuable details of the ethnobotanical aspects of many plants of the region. Competent authors have been selected to summarize information on the various aspects of ethnobotany of India, such as ethnoecology, traditional agriculture, cognitive ethnobotany, material sources, traditional pharmacognosy, ethnoconservation strategies, bioprospection of ethno-directed knowledge, and documentation and protection of ethnobotanical knowledge.With chapters written by experts in the field, the book provides comprehensive information on the tribals (the indigenous populations of the region) and knowledge on plants that grow around them. The volume looks at ethnic diversity of people of the region ethnic food plants and food preparation ethnomedical aspects of plants of the region, including hepatoprotective properties, uses to alleviate skin diseases, contraceptive uses, the trade in Indian medicinal plants mulitidisciplinary approaches for herbal medicine exploration The volume includes the details of the plants studies, their medicinal uses, their scientific names, the specific parts used, and how the plants are used, providing the what, how, and why of plant usage. The book is well illustrated with 23 color and 6 b/w illustrations.Together, the five volumes in the Ethnobotany of India series presents the available ethnobotanical knowledge of India in one place. India’s ancient and culturally rich and diverse information and use of ethnobotany will be valuable to those in the fields of botany and plant sciences, pharmacognosy and pharmacology, nutraceuticals, and others. The books also consider the threat to plant biodiversity imposed by environmental degradation, which impacts cultural diversity. Table of ContentsIntroduction. Ethnic Diversity of the Indo-Gangetic Region and Central India. Ethnobotany of Indus Valley Civilization. Ethnic Food Plants of the Indo-Gangetic Plain and Central India. Ethnomedicinal Plants of the Indo-Gangetic Region and Central India. An Overview of Ethnoveterinary Medicines of the Indo-Gangetic Region. Trade in Indian Medicinal Plants. Ethnobotany of Useful Plants in the Indo-Gangetic Plain and Central India. A Review on Ethnobotany of Hepatoprotective Plants of India. Ethnomedicine for Skin Diseases in India. Ethnobotany of Plant Contraceptives. Ethnobotany of Neem Tree (Azadirachta Indica A. Juss): A Review. Ethnogenomics of Some Traditionally Used Plants: An Emerging Discipline of Biology. Ethnobotany Post-Genomic Horizons and Multidisciplinary Approaches for Herbal Medicine Exploration: An Overview. Indian Ethnobotany: Present Status and Future Prospect.

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Book SynopsisMilk is nature’s perfect food (lacking only iron, copper, and vitamin C) and is highly recommended by nutritionists for building healthy bodies. New technologies have emerged in the processing of milk. This new volume focuses on the processing of milk by novel techniques, emphasizing the conservation of energy and effective methods. This book is divided four parts that cover: applications of novel processing technologies in the dairy industry novel drying techniques in the dairy industry management systems and hurdles in the dairy industry energy conservation and opportunities in the dairy industry This book presents new information on the technology of ohmic heating for milk pasteurization. It goes on to provide an overview of the commercial thermal, non-thermal technologies, and hybrid technologies for milk pasteurization. There are non-thermal technologies such as pulse light, irradiation, ultra violet treatment, etc., that can be used in combination with other technologies for the processing of milk and milk products. This hybrid technology can provide multiple benefits, such extended shelf life, reduced energy costs, reduced heat treatment, and better organoleptic and sensory properties. The book also describes the different aspects of food safety management used in dairy processing. The book also looks at recent advances in microwave-assisted thermal processing of milk and the effects of microwaves on microbiological, physicochemical, and organoleptic properties of processed milk and milk products. Technological advances in value addition and standardization of the products have been reported, but well-established processes for mechanized production are recommended in the book for a uniform quality nutritious product produced under hygienic conditions. This new volume will be of interest to faculty, researchers, postgraduate students, researchers, as well as engineers in the dairy industry. Table of ContentsTechnology of Ohmic Heating for Pasteurization of Milk. Advances in Microwave-Assisted Processing of Milk. Advancement in Ghee Making Process. Technological Interventions in Kulfi Production: A Review. Hybrid Technology for Pasteurization of Milk. Classification of Dried Milk Products. Osmotic Dehydration: Principles and Applications in the Dairy Industry. Food Safety and Management System (FSMS): Applications in the Dairy Industry. Economic Analysis of Milk Marketing: Case Study in Haryana. Dairy Foods: Allergy and Intolerance. Day Lighting in Dairy Farms. Refrigeration Principles and Applications in the Dairy Industry. Energy Audits and Its Potential as a Tool for Energy Conservation in the Dairy Industry.

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Book SynopsisThere has been a growing interest in the health benefits derived from fruits and vegetables and the food products based on them. Many foods contain various phytochemicals, flavonoids, fibers, macronutrients and micronutrients, minerals, etc. that are good for health and essential for keeping good health. This volume provides a global perspective of the current state of food and health research, innovation, and emerging trends. It focuses on topics of food for better health, including functional foods and nutraceutical foods.The book is divided into several sections, covering:• Foods for Human Health Promotion and Prevention of Diseases, which include fruits, vegetables, and grains: their peels and fiber for better human health, health prospects of bioactive peptides derived from seed storage proteins, mushrooms as a novel source of antihyperlipidemic agents, and emerging foodborne illnesses and their prevention.• Specific Fruits, Spices and Dairy-Based Functional Foods for Human Health, which looks at the functional medicinal values of fenugreek, fruits as functional foods, and functional fermented dairy products.• Issues, Challenges, and Specialty Topics in Food Science, which focuses mainly on the stability issues of whole wheat flour, physicochemical properties and quality of food lipids, methods for food analysis and quality control, and interventions of ohmic heating technology in foods.The volume will be of interest to health practitioners, food specialists, nutrition producers and suppliers, practicing food process engineers, food technologists, researchers, food industry professionals, and faculty and upper-level students in food science.Table of ContentsFruits, Vegetables, and Grains: Their Peels and Fiber for Better Human Health. Health Prospects of Bioactive Peptides Derived from Seed Storage Proteins. Mushrooms as a Novel Source of Antihyperlipidemic Agents. Emerging Foodborne Illnesses and Their Prevention. Functional Medicinal Values of Fenugreek: A Review. Fruits as a Functional Food. Functional Fermented Dairy Products: Review: Concepts and Current Trends. Whole Wheat Flour: Stability Issues and Challenges. Physicochemical Properties and Quality of Food Lipids. Methods for Food Analysis and Quality Control. Interventions of Ohmic Heating Technology in Foods.

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Book SynopsisThis book presents a selection of innovative postharvest management practices for vegetables. It covers technologies in harvesting, handling, and storage of vegetables, including strategies for low-temperature storage of vegetables, active and smart packaging of vegetables, edible coatings, application of nanotechnology in postharvest technology of vegetable crops, and more. It considers most of the important areas of vegetable processing while maintaining nutritional quality and addressing safety issues.Fruits and vegetables are important sources of nutrients such as vitamins, minerals, and bioactive compounds, which provide many health benefits. However, due to poor postharvest management—such as non-availability of cold chain management and low-cost processing facilities, large quantities of vegetables perish before they reach the consumer. Furthermore, higher temperatures in some regions also contribute to an increased level of postharvest losses. With chapters written by experts in the postharvest handling of vegetable, this volume addresses these challenges. It is devoted to presenting both new and innovative technologies as well as advancements in traditional technologies.Table of ContentsBioactive Pigments in Vegetables. Pre- and Postharvest Losses in Vegetables. Maturity Indices in Vegetables: An Overview. Non-Destructive Quality Evaluation of Vegetables. Breeding for Improving Nutritional Qualities and Shelf Life of Vegetable Crops. Biotechnological Applications in Post-Harvest Management of Vegetable Crops. Edible Coatings: Safe Way to Enhance Shelf Life of Vegetable Crops. Strategies for Low-Temperature Storage of Vegetables. Active and Smart Packaging Techniques in Vegetables. Antinutritional Compounds in Vegetables. Minimal Processing of Vegetables. Novel Non-Thermal Processing of Vegetables. Encapsulation of Bio-Active Compounds from Vegetables for Better Nutraceutical Delivery. Fermentation Technology in Vegetables. Recent Development in Dehydration of Vegetable Crops. Microbial Safety and Quality Assurance in Vegetables. Pre- and Post-Harvest Pesticide Contamination Management for Production of Quality Vegetables. Entrepreneurship Opportunities in Processed Vegetables in Emerging Economies.

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Book SynopsisHere is a rich resource on recent research innovations in the field of food processing and food engineering. Chapters are written by eminent researchers in the field of food science and provide in-depth knowledge on the application of engineering aspects in food processing, food packaging, food quality, and food safety.The book looks at the latest nanotechnology aspects for the detection of foodborne pathogens to ensure safety with respect to these pathogens. It provides detailed kinetics of quality and safety aspects of food and goes on to discuss the characteristics of edible films prepared from plasticized guar gum. Other topics include the production of novel biomolecules and their characterization, the microstructural properties of arabionoxylan aerogels, the antioxidant activity of oats harvested from draught areas, the effect of quercetin isolated from Enicostemma littorale against cancer targets, the latest trends in production of ethanol and fructo-oligosachharides, and much more.Table of ContentsNanotechnology for Pathogen Detection and Food Safety. Water Vapor Permeability, Mechanical, Optical and Sensorial Properties of Plasticized Guar Gum Edible Films. Foodborne Parasites: One Health Perspective. Effect of Calcium Content on the Gelation of Low Methoxy Chickpea Pectin. Antioxidant Activity and Gelling Capability of Β-Glucan From a Drought Harvested Oat. Microstructure and Swelling of Wheat Water Extractable Arabinoxylan Aerogels. Assessment of Quercetin Isolated from Enicostemma littorale against Few Cancer Targets: An In Silico Approach. Trends in Production of Ethanol Using Palm Plantation Biomass Waste in Indonesia. Current Trends in the Biotechnological Production Fructooligosaccharides. Bio-Functional Peptides: Biologically Activities, Production, and Applications. Guar Gum as a Promising Hydrocolloid: Properties and Industry Overview. Whey Protein Based Edible Films: Progress and Prospects. Grafted Cinnamic Acid: A Novel Material for Sugarcane Juice Clarification. Fish Mince and Surimi Processing: New Trends and Development. High Pressure Applications for Preservation of Fish and Fishery Products.

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Book SynopsisThis new volume, Food Safety: Rapid Detection and Effective Prevention of Foodborne Hazards, focuses on the general concepts, mechanisms, and new applications of analytical and molecular biology techniques for detecting, removing, and preventing chemical and biological hazards from food. Edited by a microbiologist and medical officer with over 20 years of laboratory and research experience in bacteriology, molecular biology, infectious disease, and food safety, and who has trained with the U.S. Food and Drug Administration (FDA), the volume provides an abundance of valuable information on food safety and foodborne hazards in our food and drink. Today, food safety is a growing concern not only of food-related professionals and policymakers, but also of the public. Foodborne hazards, including chemical and biological hazards, can cause food intoxication, infectious diseases, cancers, and other health risks. Foodborne diseases are a major public health and economic burden in both the developed and developing countries. In the United States alone, the incidence of foodborne illness is approximately 9.4 million cases with about 56,000 hospitalizations and 1,351 deaths every year. Written in an easy-to-read and user-friend style, each chapter introduces a chemical or biological hazard and addresses: What kinds of disease does the foodborne hazard cause Why is it necessary for us to study it What routes does it take to enter our food and how does it cause us to become sick How do we identify it Chapters then go on to present new technologies employed to detect, isolate, and/or identify the hazard and prevention procedures such as: (ADD BULLETS) How can the current application of new technology be used to detect the foodborne hazards How do we prevent the diseases caused by the foodborne hazards This book will be valuable to professionals and other specialists who work in food preparation, food safety, clinical laboratories, and food manufacturing industry. It will be a resource for food handling trainers as well as to anyone interested in foodborne hazards and their affective detection, reduction, and prevention strategies. This book can also serve as a important reference for more specialized courses in food safety-related courses and training programs.Table of ContentsStaphylococcal Enterotoxins Food Poisoning and Detection Methods. Salmonella Species. Campylobacter Species. Escherichia coli O157:H7. Diarrhea and Enterotoxigenic: Escherichia coli. Listeria Monocytogenes as a Foodborne Pathogen: Genetic Approaches, Identification, and Detection Methods. Shigella: A Threat to the Food Industry. Norovirus.

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Book SynopsisThis volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the ever-growing demand for the supply and production of healthier foods.Distinguished scientists specializing in various disciplines discuss basic studies, applications, recent advances, difficulties, and breakthroughs in the field. The volume includes informative discussions and new research on food formulations, manufacturing techniques, biodegradably flexible packaging, packaged foods, beverages, fruits and vegetable processing, fisheries, milk and milk products, frozen food and thermo processing, grain processing, meat and poultry processing, rheological characteristics of foods, heat exchangers in the food industry, food and health (including natural cures and food supplements), spice and spice processing, and more.Trade Review"The Editors of the book ‘Innovative Food Science and Emerging Technologies’ categorized the contents into four parts. The medicinal properties of the H. erinaceus, the hedgehog mushroom in the treatment of peripheral injury has been put forth with the experimental procedure. Probiotics improve the intestinal health and stimulate the immune system. The history and the effect of probiotics on health, mechanism of action, the probiotic food products are well summarized. The novel properties of enzymes from aquatic sources in food industry for example protease, lipase, chitinase and chitonase, alginate, lyase and agarase, carrageenases, extremozyes with their properties and their future prospects are explained explicity in chapter 3. The readers will get insights into immense potentials of Musa paradisiaca on health, the nutritional properties, variety of value added products with banana flour, noodles, the plantain starch and bioactive compounds in banana peel. The role of Type III resistant starch and flour of culinary banana with their properties and sensory quality of brown breads is posited in chapters 4 and 5.Part II of the book takes into the journey of proteins, aminoacids, oils and safety of food and food products. The wide applications of fish gel in food industry; peptide derivates from seafood processing waste by enzymatic hydrolysis, their bioactive properties including antihypertensive, antioxidant, anticoagulate and microbial activity, oxidative stability of fish oil microencapsules with organo essential oil is put forth with illustrations, figures and experimental procedures through chapters 6 to 8. The biological, chemical and physical factors affecting meat quality; the laws and regulations in India with respect to livestock industry and export laws by various organizations is briefly summarized. The source of occurence of acrylamide, toxicity level in the food experimental procedures to confirm the presence and detoxication methods is briefed in an understandable manner to the readers.Novel post harvest technologies such as irradiation, pulsed light, pulsed electric field, ultrasound and high pressure processing that help retain the nutritional value in the development of ready to eat food products is highlighted with references. Ionizing radiation treatment and hurdle technologies for preserving foods to extend shelf life and maintain food sensory qualities is gaining popularity in recent years is discussed explicitly. Radio frequency heating is another field of emerging technology in food preservation. The major technological aspects and its current applications is well explained in terms of the fundamental principle, mechanism and process parameters, factors affecting the dielectric properties of foods and equipment design. Various encapsulation methods and its applications in the encapsulation of bioactive food ingredients; electrospinning method, a nutraceutical delivery system using biopolymers are gaining great attention in the field of food science and delivery systems. The editors had brought into light the nutritional properties of under utilized crops; fungal retting technology of jute; an alternative nutritious substrate with cashew apple waste residue coupled with fermentation for cultivation of edible mushroom. Custard with improved sensory profile developed from a combination of germinated legumes and cereals, extended snacks from kinnow peel, experimental used in the development of these products, applications of green leaf protein concentrate in extended food products; formulation of spray dried nutritionally rich honey powder enhanced with functional compounds - these concepts are well illustrated with experimental procedure used in part IV of the book.The book focuses on the emerging novel technologies in the field of food science bringing into light the works of distinguished scientists with voluminous information on every aspect of food technology to the readers."-- R. BALASASIREKHAThe Indian Journal of Nutrition and Dietetics, Vol.57 (2), April - June 2020Table of ContentsLion’s Mane: The Medicinal Mushroom That Offers New Hope for Peripheral Neuropathy. Understanding Probiotics: A Review. Aquatic Enzymes and Their Applications in Seafood Industry. Biofuels from Microalgae Their Production and Extraction: A Review. Utilization and Value Addition of Culinary Banana: The Potential Food for Health. Modification of Culinary Banana Resistant Starch and Its Application. Gelatine from Cold Water Fish Species and Their Functional Properties. Fish Processing Waste Protein Hydrolysate: A Rich Source of Bioactive Peptides. Effect of Oregano Essential Oil on the Stability of Microencapsulated Fish Oil. Safety Considerations of Raw Meat: An Indian Perspective. Acrylamide in Food Products: Occurrence, Toxicity, Detoxification, and Determination. Improving Quality of Ready-to-Eat, Minimally Processed Produce Using Non-Thermal Postharvest Technologies. Radiation Processing: An Emerging Postharvest Preservation Method for Improving Food Safety and Quality. Foods Preserved with Hurdle Technology. Radio Frequency Applications in Food Processing. Microencapsulation of Bioactive Food Ingredients: Methods, Applications, and Controlled Release Mechanism: A Review. Electrospinning as a Novel Delivery Vehicle for Bioactive Compounds in Food. Underutilized Novel Xeric Crop: Kair (Capparis decidua). Value Addition of Underutilized Crops of India by Extrusion Cooking Technology. Fungal Retting Technology of Jute Fiber. Composting of Cashew Apple Waste Residue for Cultivating Paddy Straw Mushroom. Quality Characteristics of Custard Made from Composite Flour of Germinated Finger Millet, Rice, and Soybean. Kinnow Peel-Rice Based Expanded Snacks: Investigating Extrudate Characterstics and Optimizing Process Conditions. Development and Partial Characterization of Biodegradable Film from Composite of Lotus Rhizome Starch, Whey Protein Concentrate, and Psyllium Husk. Green Leaf Protein Concentrate and Its Application in Extruded Food Products. Development of Spray-Dried Honey Powder with Vitamin C and Antioxidant Properties Using Maltodextrin as Carrier.

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Book SynopsisWith the increasing need and demand for fresh fruits and vegetables, the field of postharvest science is continuously evolving. Endeavors are being made by scientists involved in postharvest research for maintenance of the quality and safety of fresh horticultural produce to enhance the postharvest life and to extend the availability of the produce in both time and space. This volume, Emerging Postharvest Treatment of Fruits and Vegetables, addresses the demand for the development and application of effective technologies for preservation of perishable food products, particularly fresh fruits and vegetables. It provides an abundance of up-to-date information about postharvest treatments. The chapters discuss a number of innovative technologies to prolong and enhance postharvest fruits and vegetables. This book will be valuable for those concerned with horticulture and postharvest technology. It provides essential information for students, teachers, professors, scientists, and entrepreneurs engaged in fresh horticultural produce handling related to this field. Table of ContentsPostharvest Treatments to Alleviate Chilling Injury in Fruits and Vegetables. Heat Treatments for Enhancing Storability of Fruits and Vegetables. Calcium: An Indispensable Element Affecting Postharvest Life of Fruits and Vegetables. Effects of Methyl Jasmonate Treatment on Fruit Quality Properties. Nitric Oxide for Enhancing Storage Life of Fruits and Vegetables. Nanotechnology in Packaging of Fresh Fruits and Vegetables. Biological Control of Postharvest Diseases. Application of Ozone as a Postharvest Treatment. Advances in Edible Coatings and Films for Fresh Fruits and Vegetables. Postharvest Treatments to Reduce Browning in Minimally Processed Products. Essential Oils and Plant Extracts as Natural Antimicrobial Agents. Polyamines for Preserving Postharvest Quality.

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Variability in vegetable pathogens is a critical issue, particularly in changing environments, as it presents challenges to accurate diagnoses and proper management. This book focuses on the diverse ecology of phytopathogens, covering the varying disease categories (acute, chronic, and emerging), the mechanisms involved in disease development, pathogen variability, and disease management. The book also discusses the preharvest and postharvest challenges that arise due to these phytopathogens.Key Features:• Provides an overview of phytopathogens that affect vegetables in various environmental conditions• Discusses how to manage vegetables affected by specific pathogens• Offers eco-friendly approaches to prevent postharvest diseases• Presents a comprehensive guide to identifying and addressing numerous diseases for individuals in the fields of horticulture

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Book SynopsisThis new volume explores the importance of phytochemicals from plants in therapeutics, focusing on the extraction of bioactive compounds and their applications in human health. Natural products and their bioactive compounds are increasingly utilized in preventive and therapeutic medication as well as for the production of pharmaceutical supplements and, more recently, as food additives to increase the functionality of foods.The first section of the volume describes recent advances in the extraction of bioactive compounds from various sources. It looks at advanced extraction techniques such as enzyme-assisted, microwave-assisted, ultrasound-assisted, pressurized liquid extraction, and supercritical extraction techniques. Part 2, on bioactive compounds and health claims, covers the roles of different bioactive compounds and their health-promoting potential for lifestyle diseases. This section explains the botany, physical characteristics, uniqueness, uses, distribution, importance, phytochemistry, bioactivities, and future trends of different functional foods.Table of ContentsPart 1: Extraction Of Bioactive Compounds And Their Applications 1. Extraction of Bioactive Molecules: Conventional vs. Novel Methods 2. Extraction of Bioactive Compounds: Conventional and Green Extraction Techniques 3. Bioactive Components in Fruits and Vegetables 4. Phytochemicals from Fruit Wastes for Sustainable and Socially Acceptable Poultry Production Part 2: Bioactive Compunds and Health Claims 5. Crocin, A Mechanistic Treatise 6. Grapes, A Nutritional Key to Combat Various Maladies 7. Phytochemistry and a Potential Therapeutic Perspective of Melon Seeds 8. Linalool, A Natural Chemotherapy against Various Maladies 9. Garlic: From Nutritional to Nutraceutical Viewpoint 10. Health Perspectives of Persimmon

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Book SynopsisThis valuable volume addresses the growing consumer demand for novel functional food products and for high-value, nutritionally rich products by focusing on the sources and applications of bioactives from food. The chapters in the book describe functional properties and discuss applications of the selected food ingredients obtained from various sources, including culinary banana, phalsa, pseudocereals, roselle calyces, asparagus, and more.Several chapters address the resurgence of interest in pseudocereals due to their excellent nutritional and biological values, gluten-free composition, and the presence of some health-promoting compounds. The book also looks at utilizing industrial byproducts for making functional and nutraceutical ingredients. The chapters on prebiotics and probiotics highlight different functional properties, and a chapter on food allergens discusses advancements in detection and management in the food manufacturing industries.Trade Review“An interesting book encompassing health functionality of selected foods, including their active components. … This book would be interesting for graduate students and researchers interested in an overview of the functionality of different traditional food products and ways of utilizing biomaterials to develop value-added bio-products.”—Mohammad Shafiur Rahman, Professor, Food Science and Nutrition, Sultan Qaboos University, OmanTable of Contents1. Chemical Modification and Characterization of Culinary Banana (Musa ABB) Starch and Its Application 2. Functional Foods from Different Sources 3. Recent Trend on Dietary Natural Products for Prevention and Treatment of Cancer 4. Probiotic Foods 5. Bioactive Compounds and Health Benefits of Phalsa: An Underutilized Fruit 6. Pseudocereals: Nutritional Composition, Functional Properties, and Food Applications 7. Development of Functional Food Products from Food Waste 8. Roselle (Hibiscus sabdariffa L.) Calyces: A Potential Source of Natural Color and Its Health Benefits 9. Phytochemical, Pharmacological, and Food Applications of Asparagus (A. racemosus ) 10. Functional and Technological Properties of Probiotics and Prebiotics 11. Food Allergens: Detection and Management 12. Cereals and Pseudocereals: General Introduction, Classification, and Nutritional Properties 13. Indigeneous Fermented Beverages of the Indian Subcontinent: Processing Methods and Nutritional and Nutraceutical Potential 14. Food Industry Byproducts: Resource for Nutraceuticals and Biomedical Applications

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Book SynopsisWhile also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value. This volume looks at new research, technology, and applications in the engineering of milk products, specifically covering functional bioactivities to add value while increasing the quality and safety of milk and fermented milk products. Chapters in the book look at the functional properties of milk proteins and cheese, functional fermented milk-based beverages, biofunctional yoghurt, antibiotic resistant pathogens, and other probiotics in dairy food products.Trade Review“Covers all the aspects on recent happenings in the dairy and food industry. This edited book has been compiled with chapters from scientists working in different disciplines in dairy science and technology on the functional milk proteins, functional cheese, probiotics, and functional dairy beverages, mechanization of dairy processing, non-thermal technology, antibiotic resistant pathogens, and quality and safety of dairy foods. A useful guide for the undergraduate and postgraduate students as well as for dairy and food personnel for upgrading their knowledge and concepts on recent happenings in dairy science and technology.”—Yogesh Khetra, PhD, Professor, Dairy Technology Division, National Dairy Research Institute, India“Covers all the aspects on recent happenings in the dairy and food industry. This edited book has been compiled with chapters from scientists working in different disciplines in dairy science and technology on the functional milk proteins, functional cheese, probiotics, and functional dairy beverages, mechanization of dairy processing, non-thermal technology, antibiotic resistant pathogens, and quality and safety of dairy foods. A useful guide for upgrading knowledge and concepts on recent happenings in dairy science and technology.”—Yogesh Khetra, PhD, Professor, National Dairy Research Institute, IndiaTable of ContentsPart 1: Functional Bioactivities Of Milk Products 1. Functional Properties of Milk Proteins 2. Composite Dairy Foods: Scope, Applications, and Benefits 3. Functionality Enhancement in Cheese Part 2: Novel Technologies In Processing Of Milk Products 4. Emerging Trends in Concentration and Drying of Milk and Milk Products 5. Technological and Biochemical Aspects of Ghee (Butter Oil) Part 3: Technological Advances In Fermented Milk Products 6. Functional Fermented Milk-Based Beverages 7. Biofunctional Yoghurt and Its Bioactive Peptides 8. Antibiotic Resistant Pathogens in Milk and Milk Products Part 4: Quality And Safety Of Milk Products 9. Quality and Safety Management in the Dairy Industry 10. Genetic Improvement of Dairy Starter Cultures and Lactic Acid Bacteria 11. Metabolic Engineering of Lactic Acid Bacteria (LAB) 12. Metabolites of Lactic Acid Bacteria (LAB) for Food Biopreservation 13. Shelf-Life Extension of Fermented Milk Products 14. Probiotics: From Science to Technology 15. Applications of Probiotics in Dairy Food Products

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Book SynopsisIn the space of a few short years, English and Welsh sparkling wines have become recognised as some of the best in the world. Improvements in viniculture, a changing climate and terroir that often mimics the conditions found in the Champagne region of France have combined with the care and attention of predominantly artisanal makers to make fantastic wine. Travelling around more than 50 vineyards, Sparkling Wine celebrates this revolution. The expert author provides tasting notes, visiting information, and details on the terroir for each vineyard, along with engaging insight into the makers and their craft. This book provides an effervescent accompaniment to any country holiday. It collates directions, maps and opening times, making for an informative and accessible guide. You are rarely as far from a vineyard as you might think, and with Sparkling Wine in your pocket, with its pictures of rambling hills and grape-laden vines, Britain's vineyards seem even closer still.Trade Review'I loved that there was so much information in the book from grape information such grape variety, directions to the vineyards with maps as well as opening times. The book is almost like a wine guide whereby you can either physically head to the locations to tour the vineyards or use it as a wine guide to try out the different wines from the comfort of your home.' www.yeahlifestyle.com, June 2019

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Book SynopsisHealthful Lipids addresses critical and current regulatory issues and emerging technologies, as well as the efforts made toward the production of healthier lipids. This book examines the latest technological advancements and the emerging technologies in processing and analysis, health-related concerns, and strategies used in the production and application of healthful lipids. It also includes an in-depth patent review on enzyme modified and trans-free fats and oils. This book is a valuable reference not only to graduate students and individuals interested in food research, product development, food processing, nutrition, dietetics, quality assurance, genetic engineering of oil crops, oil processing, fat substitutes, and lipid biotechnology, but also to food industry professionals seeking background and advanced knowledge in lipids.Table of ContentsPreface, Part 1: Current Regulatory Issues, Part 2: Processing and Emerging Analytical Technologies, Part 3: Nutrition and Biochemistry, Part 4: Enzyme and Lipid Biotechnology, Part 5: Oxidation, Part 6: Applications of Healthful Lipids, Index

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Book SynopsisThis text presents a compilation of topics that have been taught at Metabolic University (MU), an interactive, didactic educational program that has trained over 600 metabolic dietitians/nutritionists, physicians, nurses and genetic counselors. This book was created in 2014 for the metabolic community. The 1st edition contains only subject matter covered at Metabolic University; therefore, it is not a comprehensive treatise on Inherited Metabolic Disorders (IMD) but rather a text on the most frequently encountered challenges in IMD nutrition. Each chapter in the book highlights principles of nutrition management, how to initiate a diet, and biomarkers to monitor the diet. Recognizing that there are variations in practice, this book addresses that the key to management lies in the understanding how the inactivity of an enzyme in a metabolic pathway determines which components of the diet must be restricted and which must be supplemented as well as the monitoring of appropriate biomarkers to make diet adjustments and ensure the goals of therapy are met The 2nd edition is an updated and more extensive version covering the nutrition management of IMD, and covers a wide range of these disorders, including phenylketonuria and other aminoacidopathies, organic acidemias, urea cycle disorders, fatty acid oxidation disorders, galactosemia and glycogen storage diseases. Guidance is also provided on laboratory evaluations and biochemical testing and monitoring. Topics such as newborn screening for IMD, as well as nutrition management during pregnancy and transplantation, are also addressed. In addition, current medical management therapies is included.Table of ContentsBackground: Introduction to Genetics.- Expanded Newborn Screening for Inherited Metabolic Diseases.- Nutrition Education.- Pathophysiology of Inherited Metabolic Disease.- Metabolic Intoxication Syndrome in a Newborn.- Anabolism: Practical Strategies.- Protein Requirements in Inherited Metabolic Diseases.- Laboratory Evaluations in Inherited Metabolic Diseases. Aminoacidopathies: Phenyketonuria: Phenylalanine Neurotoxicity.- Phenylketonuria: The Diet Basics.- Understanding Large Neutral Amino Acids and the Blood Brain Barrier.- Tetrahydrobiopterin Therapy in Phenylketonuria.- Maternal Phenylketonuria.- Homocystinuria: Diagnosis and Management.- Nutrition Management of Urea Cycle Disorders.- Nutrition Management of Maple Syrup Urine Disease. Organic Acidemias: Organic Acidemias.- Glutaric Acidemia Type 1: Diagnosis and Management.- Nutrition Management of Glutaric Acidemia Type 1.- Nutrition Management of Propionic Acidemia and Methylmalonic Acidemia.- Nutrition Management during Pregnancy: Maple Syrup Urine Disease, Propionic Acidemia and Urea Cycle Disorders. Fatty Acid Oxidation Disorders: Fatty Acid Oxidation Disorders.- Nutrition Studies in Long Chain Fatty Acid Oxidation Disorders: Diet Composition and Monitoring.- Nutrition Management of Fatty Acid Oxidation Disorders. Disorders of Carbohydrate Metabolism: Nutrition Management of Galactosemia.- Glycogen Storage Disease.- Nutrition Management of Glycogen Storage Disease Type 1.

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Book SynopsisOrganic nanomaterials and their synthesis.- Characteristics, composition, and structure of organic nanomaterials.- Mechanical Properties of Organic Nanomaterials for Food Packaging.- Organic- Based Nanomaterials and their use in Food Packaging.- Cellulose based nanomaterials for food packaging: Opportunities and challenges.- Starch-based nanomaterials for food packaging.- Chitosan-based nanomaterials for food packaging.- Proteins-based nanomaterials for food packaging.- Conjugated organic nanomaterials.- Nano-Emulsions for Edible Coating.- Safety and Regulatory Issues of Organic Nanomaterial.

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Book Synopsis1. Research trends in non-bovine milk: Key areas, advancement, and challenges.- 2. Emerging processing technologies in dairy processing.- 3. A2 milk: Status, technology, and limitation.- 4. Trends in the yoghurt fortification: Ingredients and challenges.- 5. Current trends on coagulated and heat-desiccated dairy products.- 6. Novel methods of adulteration detection of milk powder.-  7. Traceability and digitization tools in the dairy industry.- 8. Quality, nutritional, and functionality of meat products.- 9. Advanced biotechnological tools and techniques for muscle food identification.- 10. Recent developments in meat alternatives.- 11. Traceability, digitization, and processing trends in the meat industry.- 12. Trends in poultry and egg-based food.- 13. Public health concerns about animal-based foods.- 14. Therapeutics potential of animal-based fermented foods.- 15. Animal-based food waste and by-product utilization.

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Book SynopsisEdible flowers: An overview.- Postharvest Processing Methods of Edible Flowers for Their Extended Preservation.- Exploring the Nutrients, Antioxidants, and Bioactive Compounds in Edible Flowers.- Mineral Composition of Edible Flowers.- Effect of Packaging Materials and Storage Period on Phytonutrient Content of Edible Flowers.- Antioxidant Potential of Edible Flowers.- Bioactive Compounds and Therapeutic Potential of Edible Flowers.- Toxicological Effects of Edible Flowers.- Nanoparticle Synthesis from Edible Flowers and their Food Applications.- Quantification and Characterization of Edible Flowers.- Safety Concerns/Issues and Consumer Acceptance of Edible Flowers.- Food Applications of Edible Flowers.- Health Benefits/Claims of Edible Flowers.- Valorization of Edible Flowers for Development of Novel Food and Dairy Products.- Technological Advancements and Current Market Trends in the Edible Flowers Industry.

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Book SynopsisIntroduction.- Fundamentals On Natural Language And Food Perception.- Handling Text Data.- Food Related Text Data Collection Experimental Aspects, Analysis And Use Cases.- Reuse Of Large Corpus Of Food Related Text Data Use Cases.

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Book SynopsisPart 1 Nutritional and Chemical Composition of Dates.- Chapter 1. Global History of Dates.- Chapter 2. Chemical and Nutritional Composition of Dates.- Chapter 3. Health and Functional Benefits of Dates.- Part II. Non-Conventional and Innovative Date Processing Technology. Chapter 4. High Pressure Processing of Dates.- Chapter 5. Date Processing by Pulse Electric Field.- Chapter 6. Ultraviolet Processing of Date.- Chapter 7.  Date Processing Using X-ray Technology.- Chapter 8. Cold Plasma Processing of Dates.- Part III. Value-added and Innovative Date Food Products.- Chapter 9. Development and Application of Dates for Nutrition Bars for Athletes.- Chapter 10. Probiotic Date Functional Food Product.- Chapter 11. Valorisation of Dates as Dietary Supplements for Human Health.- Chapter 12. Dates as Dairy Food Ingredients.- Chapter 13. Development of Novel Bakery Date Products.- Part IV. Non-Traditional Date Processing and Applications.- Chapter 14. Solvent, Enzymatic and Ultrasonic Extraction of Date Phenolic Compounds.-  Chapter 15. Extraction of Bioactive Compounds for Nutraceutical Potential.- Chapter 16. Potential Extraction Techniques For The Extraction of Phenolic Compounds From Dates.

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Book Synopsis1.Introduction.- 2.Pre-treatment and production of olive oil.- 3. Agronomic and environmental factors.- 4.Analysis of olive oils: Sensory analysis, authentication, adulteration detection, and categorization of olive oils.- 5.Shelf life, oxidation, and thermal stability of olive oil.- 6.Recent studies on health benefits of olive oil.- 7.Lessons learned and concluding remarks.

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Book SynopsisThis book puts emphasis on the isolation, taxonomy, diagnosis (phenotypic, serology and molecular biology), epizootiology, pathogenicity mechanisms, and methods of disease control (by vaccination, immunostimulation, probiotics, prebiotics, plant products, and antimicrobial compounds. Co-infections, which are attributed to more than one microbial species have been discussed. Shortcomings in knowledge have been highlighted. This sixth edition is the successor to the original version, first published in 1987, and which fills the need for an up-to-date comprehensive text on the biological aspects of the bacterial taxa which cause disease in finfish. The book is primarily targeted at researcher workers, including postgraduate students, and diagnosticians. It is anticipated that the readership will include veterinary microbiologists, public health scientists and microbial ecologists. Trade Review“The purpose is to provide up-to-date information on emerging technology available for pathogen identification in farm-raised fish. … This book clearly meets their objectives in defining and describing the bacterial pathogens of fish. The audience is aquatic microbiologists. Any investigator could learn and immediately use the techniques described in this book. … This book presents updates on the exploding technology available for pathogen identification.” (Dennis D. French, Doody's Book Reviews, February, 2017)Table of Contents1. Introduction.- 2. Gram-positive bacteria (anaerobes and lactic acid bacteria’).- 3. Aerobic Gram-positive rods and cocci.- 4. Aeromonadaceae representatives (motile aeromonads).- 5. Aeromonadaceae representative (Aeromonas salmonicida).- 6. Enterobacteriaceae representatives.- 7. Flavobacteria and cytophagas.- 8.Francisellaceae representatives.- 9. Pseudomonads.- 10.- Vibrios.- 11. Miscellaneous pathogens.- 12. Isolation/detection.- 13.- Diagnosis.- 14. Control.- 15. Conclusions.

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Book SynopsisBioactive Egg Compounds presents the latest results and concepts in the biotechnological use of egg compounds. Following an introduction to the different compounds of egg white, yolk and shell, the nutritive value of egg compounds is discussed. The text describes procedures for processing egg compounds to improve their nutritive value, including so-called enriched eggs. Also described is the isolation and application of egg compounds with special properties, such as antibiotic action.Table of ContentsComposition and Extraction of Egg Components.- Composition and Structure of Hen Egg Yolk.- Low-density Lipoproteins (LDL) or Lipovitellenin Fraction.- High-density Lipoproteins (HDL) or Lipovitellin Fraction.- Phosvitin.- Livetin Fractions (IgY).- Lysozyme.- Ovotransferrin.- Ovalbumin and Gene-Related Proteins.- Ovomucin.- Riboflavin-Binding Protein (Flavoprotein).- Avidin.- Proteases.- Antiproteases.- Minor Proteins.- Structure and Formation of the Eggshell.- Eggshell Matrix Proteins.- Function of Eggshell Matrix Proteins.- Use of Egg Compounds for Human Nutrition.- Nutritional Evaluation of Egg Compounds.- Concepts of Hypoallergenicity.- Egg Enrichment in Omega-3 Fatty Acids.- Enrichment in Vitamins.- Enrichment in Selenium and Other Trace Elements.- Use of Eggs for Human/Animal Health and Biotechnology.- Compounds with Antibacterial Activity.- Egg-Protein-Derived Peptides with Antihypertensive Activity.- Use of IgY Antibodies in Human and Veterinary Medicine.- Egg Compounds with Antioxidant and Mineral Binding Properties.- Use of Lecithin and Lecithin Fractions.- Extraction of Several Egg Compounds at a Pilot Scale.- Use of Egg Compounds for Cosmetics and Pharmaceutics.- Use of Egg Compounds for Cryoprotection of Spermatozoa.- Egg-Protein-Based Films and Coatings.- Magnetic Particles for Egg Research.- Avidin-Biotin Technology.

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Book SynopsisThis is a collection of writings by the American chemist and home economist, Ellen Henrietta Swallow Richards.From the Preface by Kazuko Sumida:Ellen H. Swallow Richards (1842–1911) was the first woman graduate and staff member at Massachusetts Institute of Technology (MIT), and the first woman professional chemist in the U.S. She was known mainly as a founder of the American home economics movement and, to a lesser extent, as the mother of American public health. Her contribution included not only the establishment of the standards for water analysis, but also the provision of school lunches, food and environmental education, and the consumer movement. Through such activities, Richards showed people a new direction to follow for modernized home and urban life. She is deserving of special attention as a woman who was active both academically and socially from the late 19th century to the early 20th century when the foundation of modern society in the U.S. was laid.This collection provides primary sources which will enable the reader to have a proper understanding of the thoughts of Richards who advocated a science of environment as early as the 19th century. She considered environment to be a total whole, and was active in pursuit of what science, human possibility or development should be. For her, environmental education was strongly linked to social and ethical issues, and the key to the solution for these was the very human activities in daily life affecting their environment. Richards, whose cooperative belief that ‘man is a part of organic nature, subject to laws of development and growth’ (Euthenics) was a basis of daily life, cannot be called merely a material feminist—(which a certain scholar classified her as). What she had in mind means ‘the man in the community environment’.These materials are essential for interdisciplinary research that includes multiple fields such as the history of science, of education, of ideas, social history of the U.S., sociology, and feminism as well as home economics and public health. The thoughts and lifelong activities of Richards will show us a direction at which we ought to aim in current everyday life.Table of ContentsVolume 1First Lessons in Minerals (Boston: Press of Rockwell and Churchill, 1882 [1st ed. 1880]), 32pp.The Chemistry of Cooking and Cleaning (Boston: Whitcomb and Barrows, 1897 [1st ed. 1882]), 166pp.Food Materials and their Adulterations (Boston: Estes and Lauriat, 1886), 183pp.Home Sanitation: A Manual for Housekeepers (Boston: Ticknor and Co., 1887), 80pp.‘The Relation of College Women to Progress in Domestic Science’, PACA Series II, No. 27, 1890, 10pp.‘Domestic Science, What it is and How to Study it at Home’, The Outlook, Vol. 55, No. 17, 27 Apr. 1897, 3pp.Volume 2The Cost of Living as Modified by Sanitary Science, 2nd enlarged ed. (New York: John Wiley and Sons, 1901), 133pp.Plain Words about Food: The Rumford Kitchen Leaflets (Boston: Press of Rockwell and Churchill, 1899), 186pp.Air, Water, and Food: From a Sanitary Standpoint (New York: John Wiley and Sons, 1900), 226pp.Volume 3The Cost of Food: A Study in Dietaries, 3rd ed. (New York: John Wiley & Sons, 1917), 160pp.The Dietary Computer (New York: John Wiley and Sons, 1902), 54pp.The Art of Right Living (Boston: Whitcomb and Barrows, 1904), 50pp.The First Lessons in Food and Diet (Boston: Whitcomb and Barrows, 1904), 56pp.‘Ten Years of The Lake Placid Conference on Home Economics; Its History and Aim’, Tenth Lake Placid Conference on Home Economics, 1908, 7pp.Volume 4The Cost of Shelter (New York: John Wiley and Sons, 1905), 142pp.Sanitation in Daily Life (Boston: Whitcomb & Barrows, 1907), 93pp.Laboratory Notes on Industrial Water Analysis: A Survey Course for Engineers (New York: John Wiley and Sons, 1908), 52pp.The Cost of Cleanness (New York: John Wiley and Sons, 1908), 114pp.Influence of Industrial Arts and Science upon Rural and City Home Life (National Education Association [Manual Training Department], 1909), 4pp.Volume 5Euthenics: The Science of Controllable Environment: A Plea for Better Living Conditions as a First Step Toward Higher Human Efficiency, 2nd enlarged ed. (Boston: Whitcomb & Barrows, 1912), 182pp.Conservation by Sanitation: Air and Water Supply Disposal of Waste (New York: John Wiley and Sons, 1911), 317pp.‘The Elevation of Applied Science to an Equal Rank with the So-Called Learned Professions’, extract from Technology and Industrial Efficiency (McGraw-Hill, 1911), 6pp.‘Social Significance of Home Economics Movement’, The Journal of Home Economics, Apr. 1911, 9pp.

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Book SynopsisThis is a collection of writings by the American chemist and home economist, Ellen Henrietta Swallow Richards.From the Preface by Kazuko Sumida:Ellen H. Swallow Richards (1842–1911) was the first woman graduate and staff member at Massachusetts Institute of Technology (MIT), and the first woman professional chemist in the U.S. She was known mainly as a founder of the American home economics movement and, to a lesser extent, as the mother of American public health. Her contribution included not only the establishment of the standards for water analysis, but also the provision of school lunches, food and environmental education, and the consumer movement. Through such activities, Richards showed people a new direction to follow for modernized home and urban life. She is deserving of special attention as a woman who was active both academically and socially from the late 19th century to the early 20th century when the foundation of modern society in the U.S. was laid.This collection provides primary sources which will enable the reader to have a proper understanding of the thoughts of Richards who advocated a science of environment as early as the 19th century. She considered environment to be a total whole, and was active in pursuit of what science, human possibility or development should be. For her, environmental education was strongly linked to social and ethical issues, and the key to the solution for these was the very human activities in daily life affecting their environment. Richards, whose cooperative belief that ‘man is a part of organic nature, subject to laws of development and growth’ (Euthenics) was a basis of daily life, cannot be called merely a material feminist—(which a certain scholar classified her as). What she had in mind means ‘the man in the community environment’.These materials are essential for interdisciplinary research that includes multiple fields such as the history of science, of education, of ideas, social history of the U.S., sociology, and feminism as well as home economics and public health. The thoughts and lifelong activities of Richards will show us a direction at which we ought to aim in current everyday life.Table of ContentsVolume 1First Lessons in Minerals (Boston: Press of Rockwell and Churchill, 1882 [1st ed. 1880]), 32pp.The Chemistry of Cooking and Cleaning (Boston: Whitcomb and Barrows, 1897 [1st ed. 1882]), 166pp.Food Materials and their Adulterations (Boston: Estes and Lauriat, 1886), 183pp.Home Sanitation: A Manual for Housekeepers (Boston: Ticknor and Co., 1887), 80pp.‘The Relation of College Women to Progress in Domestic Science’, PACA Series II, No. 27, 1890, 10pp.‘Domestic Science, What it is and How to Study it at Home’, The Outlook, Vol. 55, No. 17, 27 Apr. 1897, 3pp.Volume 2The Cost of Living as Modified by Sanitary Science, 2nd enlarged ed. (New York: John Wiley and Sons, 1901), 133pp.Plain Words about Food: The Rumford Kitchen Leaflets (Boston: Press of Rockwell and Churchill, 1899), 186pp.Air, Water, and Food: From a Sanitary Standpoint (New York: John Wiley and Sons, 1900), 226pp.Volume 3The Cost of Food: A Study in Dietaries, 3rd ed. (New York: John Wiley & Sons, 1917), 160pp.The Dietary Computer (New York: John Wiley and Sons, 1902), 54pp.The Art of Right Living (Boston: Whitcomb and Barrows, 1904), 50pp.The First Lessons in Food and Diet (Boston: Whitcomb and Barrows, 1904), 56pp.‘Ten Years of The Lake Placid Conference on Home Economics; Its History and Aim’, Tenth Lake Placid Conference on Home Economics, 1908, 7pp.Volume 4The Cost of Shelter (New York: John Wiley and Sons, 1905), 142pp.Sanitation in Daily Life (Boston: Whitcomb & Barrows, 1907), 93pp.Laboratory Notes on Industrial Water Analysis: A Survey Course for Engineers (New York: John Wiley and Sons, 1908), 52pp.The Cost of Cleanness (New York: John Wiley and Sons, 1908), 114pp.Influence of Industrial Arts and Science upon Rural and City Home Life (National Education Association [Manual Training Department], 1909), 4pp.Volume 5Euthenics: The Science of Controllable Environment: A Plea for Better Living Conditions as a First Step Toward Higher Human Efficiency, 2nd enlarged ed. (Boston: Whitcomb & Barrows, 1912), 182pp.Conservation by Sanitation: Air and Water Supply Disposal of Waste (New York: John Wiley and Sons, 1911), 317pp.‘The Elevation of Applied Science to an Equal Rank with the So-Called Learned Professions’, extract from Technology and Industrial Efficiency (McGraw-Hill, 1911), 6pp.‘Social Significance of Home Economics Movement’, The Journal of Home Economics, Apr. 1911, 9pp.

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Book SynopsisThe visionary food chemist surveys a vast new world of flavor.Trade ReviewIf anyone is going to change the way we cook, it will be him. -- Heston Blumenthal, as quoted in the Observer Taking kitchen science to a whole new (molecular) level, Herve This is changing the way France-and the world-cooks. Gourmet Once again, Herve This makes a compelling case for the science of deliciousness with his latest book, breaking ingredients down into their constituent compounds. Sometimes controversial yet always thought-provoking, such 'note by note' deconstructing of dishes in the pursuit of flavor challenges culinary convention-food for thought on the future of cooking, of interest to both professional chefs and home cooks alike. -- Michael Laiskonis, creative director of the Institute of Culinary Education No matter what level home cook or professional chef you are, Herve This's detailed, scientific approach to the kitchen provides a fascinating perspective on the chemistry of cooking. These notes are useful for chefs and cooks of all levels and an entertaining and practical guide that every chef would benefit from reading. -- Chef Daniel Boulud This... explores the science behind shape, consistency, odor and color, giving readers the knowledge to create their own magnum opus in the kitchen. Discover Keen cooks...will devour the latest work by molecular gastronomist Herve This. New Scientist This writes the way he speaks - with subtle irony, whim and humour, and each of his books, apart from being scientifically revealing, is an almost taste-able and invariably delicious literary delight. Engineering and Technology Inspiring. Chemistry World Valuable for readers interested in how the food system may evolve in the future. ChoiceTable of ContentsA Note on the Translation Tables, Figures, and Color Plates Introduction: Why the Need for Note-by-Note Cooking Should Be Obvious 1. Shape Polyhedrons Nonpolyhedral Solids The Fable of the Man with the Golden Brain 2. Consistency A Woeful Misunderstanding The Relation Between Consistency and Flavor Not Everything Has to Be Soft Thinking in Physical Terms Additives Contrasting Consistencies 3. Taste Misdirection and Misperception The Impossible Description of Unknown Tastes Sapid Compounds Mineral Salts Organic and Mineral Acids Amino Acids and Their Derivatives Sugars Alcohols and Polyols Intense Sweeteners Flavoring Agents Bitterants Matrix Effects A New Basic Taste 4. Odor Manipulating Odorant Compounds Methods of Extraction and Processing Natural, Same as Natural, Artificial Volatility, Threshold Perception, Toxic Risk A Lexicon of Basic Culinary Odors Odorant Compounds On the Properties of Odorigenic Extracts and Compositions Trigeminal Sensations 5. Color The Eye Precedes the Palate Legally Approved Coloring Agents Natural Versus Artificial Redux 6. Artistic Choice and Culinary Nomenclature Substance and Form The Construction of Flavors Naming Dishes The First Generation of Note-by-Note Menus 7. Nutrition, Toxicology, Market Dynamics, Public Interest The Mixed Blessings of Abundance A World of Plenty, Filled with Danger Selection and Supply of Compounds Political Considerations Appendix: A Few Recipes Index

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Book SynopsisThe visionary food chemist surveys a vast new world of flavor.Trade ReviewIf anyone is going to change the way we cook, it will be him. -- Heston Blumenthal, as quoted in the Observer Taking kitchen science to a whole new (molecular) level, Herve This is changing the way France-and the world-cooks. Gourmet Once again, Herve This makes a compelling case for the science of deliciousness with his latest book, breaking ingredients down into their constituent compounds. Sometimes controversial yet always thought-provoking, such 'note by note' deconstructing of dishes in the pursuit of flavor challenges culinary convention-food for thought on the future of cooking, of interest to both professional chefs and home cooks alike. -- Michael Laiskonis, creative director of the Institute of Culinary Education No matter what level home cook or professional chef you are, Herve This's detailed, scientific approach to the kitchen provides a fascinating perspective on the chemistry of cooking. These notes are useful for chefs and cooks of all levels and an entertaining and practical guide that every chef would benefit from reading. -- Chef Daniel Boulud This... explores the science behind shape, consistency, odor and color, giving readers the knowledge to create their own magnum opus in the kitchen. Discover Keen cooks...will devour the latest work by molecular gastronomist Herve This. New Scientist This writes the way he speaks - with subtle irony, whim and humour, and each of his books, apart from being scientifically revealing, is an almost taste-able and invariably delicious literary delight. Engineering and Technology Inspiring. Chemistry World Valuable for readers interested in how the food system may evolve in the future. ChoiceTable of ContentsA Note on the Translation Tables, Figures, and Color Plates Introduction: Why the Need for Note-by-Note Cooking Should Be Obvious 1. Shape Polyhedrons Nonpolyhedral Solids The Fable of the Man with the Golden Brain 2. Consistency A Woeful Misunderstanding The Relation Between Consistency and Flavor Not Everything Has to Be Soft Thinking in Physical Terms Additives Contrasting Consistencies 3. Taste Misdirection and Misperception The Impossible Description of Unknown Tastes Sapid Compounds Mineral Salts Organic and Mineral Acids Amino Acids and Their Derivatives Sugars Alcohols and Polyols Intense Sweeteners Flavoring Agents Bitterants Matrix Effects A New Basic Taste 4. Odor Manipulating Odorant Compounds Methods of Extraction and Processing Natural, Same as Natural, Artificial Volatility, Threshold Perception, Toxic Risk A Lexicon of Basic Culinary Odors Odorant Compounds On the Properties of Odorigenic Extracts and Compositions Trigeminal Sensations 5. Color The Eye Precedes the Palate Legally Approved Coloring Agents Natural Versus Artificial Redux 6. Artistic Choice and Culinary Nomenclature Substance and Form The Construction of Flavors Naming Dishes The First Generation of Note-by-Note Menus 7. Nutrition, Toxicology, Market Dynamics, Public Interest The Mixed Blessings of Abundance A World of Plenty, Filled with Danger Selection and Supply of Compounds Political Considerations Appendix: A Few Recipes Index

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Book SynopsisGuy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste.Trade ReviewAs a foodie myself I was delighted to see all suspicions confirmed in Cook, Taste, Learn—that advances in the culinary arts are commonly empowered by curious scientists who also happen to be hungry. -- Neil deGrasse Tyson, American Museum of Natural HistoryCook, Taste, Learn entertains with a smorgasbord of curious facts, delightful explanations, and fun recipes. What is so special about olive oil? Why use one kind of potato for baking and another for boiling? How does one make scrambled eggs fluffy? Crosby’s history of cooking provides a riveting education for your inner chef. -- Richard Wrangham, author of Catching Fire: How Cooking Made Us HumanCook, Taste, Learn elegantly intertwines history, chemistry, anthropology, and culinary science to create a captivating guided tour through the arc of human invention. The general scientific advancements feel just as vital to our enjoyment of good food as the evolution of cooking science. An accessible and inspiring contribution to the history of science! -- Ali Bouzari, author of Ingredient: Unveiling the Essential Elements of FoodCrosby is a longtime collaborator, my science expert-in-chief, who has answered every food science question I have ever had. . . . The genius of his Cook, Taste, Learn is that he pairs useful science with the history of cooking. This makes for a digestible work that [is] punctuated by useful deep dives into boiling in water versus cooking in oil, the science of gels, why terroir matters when cooking beans (the calcium content varies wildly), and how atomic theory changed the understanding of cooking. In Cook, Taste, Learn, you can have your cake and understand its chemistry too. -- Christopher Kimball * Milk Street Magazine *If you are chemist who is whizz in the lab but not so great in the kitchen, this might just be the perfect thing for you! * Chemistry World *A sprightly delight. * Nature *Reveals the possibilities for transforming cooking from a craft into the perfect blend of art and science. * Food Technology *If you’re interested in the science of food and cooking and its history, this is a great book to read. * Food Crumbles *A well-developed volume with a strong foundation in science. * Choice *Table of ContentsPrefaceAcknowledgments1. The Evolution of Cooking (2 Million–12,000 Years Ago)2. The Dawn of Agriculture Revolutionizes Cooking (12,000 Years Ago–1499)3. Early Science Inspires Creativity in Cooking (1500–1799)4. The Art of Cooking Embraces the Science of Atoms (1800–1900)5. Modern Science Transforms the Art of Cooking (1901–Present)6. Cooking Science Catches Fire!7. The Good, the Bad, and the Future of Cooking ScienceBibliographyIndex

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Book SynopsisAn imaginative natural history survey of the wide world of spirits, from whiskey and gin to grappa and moonshineTrade Review“Distilled masterfully separates rigorous academic inquiries into the origins and rituals of global spirit production from the staid dialectic of trade media with witty, conversational chapters that make nuanced technical information more approachable and enjoyable.”—Jim Meehan, author of Meehan’s Bartender Manual and The PDT Cocktail Book“As a ‘natural’ follow-up to the authors’ A Natural History of Wine, this sequel on spirits will prove equally informative and engaging and serve as a unique reference work for a range of spirits worldwide.”—Patrick E. McGovern, author of Ancient Brews: Rediscovered and Re-created and Ancient Wine: The Search for the Origins of Viniculture“To anyone who has ever asked—or been asked—for a recommendation for a book on whiskey, rum, gin, or any other spirit, look no further. The answer has never been easier: Rob Desalle and Ian Tattersall’s Distilled is all you need.”—Nicolas Palazzi, PM Spirits“A chemical and cultural history of distilling that is concise and readable. Distilled offers intriguing viewpoints on tasting that are sure to form new perceptions for even the most seasoned professional.”—Frank Caiafa, author of The Waldorf Astoria Bar Book

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Book SynopsisThe story of how wine, as enjoyed by millions of people today, came to be.Trade Review"Rather than an eternal cultural verity, wine is the product of innovative discontinuities, according to this flavorful history.... [Lukacs’s] absorbing treatise shows just how much the grape’s bounty owes to human ingenuity and imagination." -- Publishers Weekly"Noted American oenophile Lukacs tells the story of wine over eight millenniums and around the globe. Themes of interest to oenophiles, from wine’s longtime disrepute in North America to England’s love affair with Bordeaux, and fascinating details—for instance, the unearthing of 26 casks of wine in King Tut’s tomb—heighten the pleasure of this engrossing narrative. A richly readable and authoritative addition to the literature of wine." -- Kirkus Reviews"In highly readable prose, Lukacs tells the story of winemaking’s worldwide history, recounting such ever-fascinating stories as the discovery of champagne and the creation of phenomenally unctuous and costly wines from what appear to be overripe, rotten grapes." -- Booklist"Just when it seemed that there was nothing new to be said about wine, Paul Lukacs tells an intriguing and original tale that is thoroughly enjoyable reading." -- Mark Kurlansky, author of Birdseye: The Adventures of a Curious Man and Salt: A World History"Inventing Wine makes us grateful as wine lovers that we are living in the second golden age of wine, when the quality and choices far exceed anything possible before." -- Paul Jameson - New York Journal of Books"Paul Lukacs’s Inventing Wine focuses on how the perception of wine has changed over time, through wars, revolution, prosperity and deprivation. ... Inventing Wine is broader and more ambitious in scope than his previous books, looking at how wine and Western civilization grew up together." -- Dave McIntyre - Washington Post

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Book SynopsisA comprehensive reference for the poultry industryVolume 1 describes everything from husbandry up to preservation With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable quality and a safe product for consumer purchase and use. The text includes safety requirements and regulatory enforcement in the United States, EU, and Asia. Volume 1: Primary Processing is divided into seven parts: Poultry: biology to pre-mortem statusincludes such topics as classification and biology, competitive exclusion, transportation to the slaughterhousTable of ContentsContributors. Preface. PART I POULTRY: BIOLOGY TO PREMORTEM STATUS. 1 Poultry Biology, Classification, and Trade Descriptions (Y.H. Hui and Isabel Guerrero-Legarreta). 2 Competitive Exclusion Treatment in Poultry Management (Carita Schneitz and Geoffrey Mead). 3 Premortem Handling. (Lorenzo Antonio Durán-Meléndez). 4 Transportation to the Slaughterhouse (Daniel Mota Rojas, Miguel González Lozano, and Isabel Guerrero-Legarreta). PART II SLAUGHTERING AND CUTTING. 5 Slaughterhouse Building and Facility Requirements (Daniel Mota Rojas, Miguel González Lozano, and Isabel Guerrero-Legarreta ). 6 Slaughtering Equipment and Operations (Juan Fernández-López, Esther Sendra-Nadal, and Estrella Sayas-Barberá). 7 Poultry Carcass Evaluation and Cutting (Lorenzo Antonio Durán-Meléndez). 8 Official Control of Slaughterhouse and Processing Plants (Nina Kaario and Janne Lundén). 9 Poultry Packaging (Alfonso Totosaus-Sánchez). 10 Kosher Laws in Food Processing (Joe M. Regenstein and Carrie E. Regenstein). 11 Food Production from the Halal Perspective (Yaakob B. Che Man and Awis Qurni Sazili). PART III PRESERVATION: REFRIGERATION AND FREEZING. 12 Biochemical Changes During Onset and Resolution of Rigor Mortis Under Ambient Temperature (Estrella Sayas-Barberá, Juana Fernández-López, and Esther Sendra-Nadal). 13 Physicochemical Changes During Freezing and Thawing of Poultry Meat (Alma Delia Alarcón-Rojo and Héctor Janacua-Vidales). 14 Low-Temperature Storage of Poultry (María Elena Carranco-Jáuregui, Silvia Carrillo-Domínguez, and María de la Concepción Calvo Carillo). 15 Engineering Principles of Freezing (Liliana Alamilla-Beltrán, José Jorge Chanona-Pérez, José Fernando González-Sánchez, and Gustavo F. Gutiérrez-López). 16 Quality of Frozen Poultry (Esther Sendra-Nadal, Estrella Sayas-Barberá, and Juana Fernández-López). 17 Quality of Refrigerated Poultry (Vandan Sohlia and Amarinder S. Bawa). 18 Refrigeration Equipment and Operations (Mallika Manral and Amarinder S. Bawa). 19 Freezing Equipment and Operations (Marhta Yarely Leal Ramos). 20 Refrigeration and Freezing in Central Facilities and Retail Stores (K. Radakrishna, Vandana Sohlia, and Amarinder S. Bawa). 21 Refrigeration and Freezing in Industrial Food Facilities (Hospitals, Restaurants, Factories) (Vandana Sohlia and Amarinder S. Bawa). PART IV PRESERVATION: HEATING, DRYING, CHEMICALS, AND IRRADIATION. 22 Heating, Drying, and Chemicals (José Arturo García-Macías). 23 Irradiation (María Pilar González-Santiago, Beatriz Caballero-Santos, Magdalena Tudela-Carrasco, and José María Fernández-Ginés). PART V COMPOSITION, CHEMISTRY, AND SENSORY ATTRIBUTES. 24 Quality Characteristics of Poultry Products (Sarah Padilla). 25 Chemical Composition and Nutritional Content of Raw Poultry Meat (Jorge Soriano-Santos). 26 Poultry Meat Tenderness (Casey M. Owens and Jason K. Apple). 27 Pale, Soft and Exudative Poultry Meat (Casey M. Owens and Jason K. Apple). PART VI EGGS. 28 Nutritional and Health Attributes of Eggs (Yuan Ren, Jianping Wu, and Robert Renema). 29 Functional Properties of Egg Components in Food Systems (Yoshinori Mine and Marie Yang). PART VII SANITATION AND SAFETY. 30 Chemical Residues: Pesticides and Drugs (β-Agonists and Antibiotics) (María de Lourdes Pérez-Chabela). 31 Factors Affecting Microbial Growth in Fresh Poultry (Carol W. Turner). 32 Basic Principles of the HACCP System in the Poultry Industry (Chitra Wendakoon). 33 HACCP in Poultry Slaughterhouses (Marjatta Rahkio). 34 Online Inspection (Kevin Chao). 35 Poultry-Related Foodborne Disease (Lisa McKee). 36 Poultry-Related Foodborne Diseases in Central and South America (Gabriel J. Sequeira, Luis E. Marti, and Marcelo R. Rosmini). 37 Overview of Poultry Processing and Workers' Safety (Y.H. Hui and Isabel Guerrero-Legarreta). 38 Poultry-Processing Industry and eTool (Y.H. Hui and Isabel Guerrero-Legarreta). Index. Contents of Volume 2: Secondary Processing.

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Book SynopsisThe application of immunoassays to genetically engineered plants and related areas is the focus of this book. Contributors are a group of international experts from government agencies, academics and industries.Table of Contents1. Introduction (Guomin Shan). 2. Principle of Immunoassays (Kerrm Yau and Claudia Sheedy). 3. Antibody Engineering in Agricultural Biotechnology (Patrick Doyle, Mehdi Arbabi-Ghahroudi, Claudia Sheedy, Kerrm Yau and J. Christopher Hall). 4. Microtiter Plate ELISA (Michael Brown). 5. Lateral Flow Devices (Murali Bandle, Rick Thompson and Guomin Shan). 6. Immunoassay Method Validation (Jean Schmidt and Clara Alarcon). 7. Reference Materials and Considerations (Tandace A. Scholdberg and G. Ronald Jenkins). 8. Automation of Immunoassays (Michele Yarnall). 9. Data Interpretation and Sources of Error (Rod Herman and Guomin Shan). 10. Immunoassay Applications in Trait Discovery, Product Development and Registration (Beryl Packer, Andre Silvanovich and David Grothaus). 11. Immunoassay Applications in Grain Products and Food Processing (Gina Clapper and Lulu Kurman). 12. Immunoassay Applications on Soil Monitoring (Guomin Shan). 13. Immunoassay Applications in Plant-based Biopharma (Thomas Patterson and Greg Gilles). 14. Immunoassays in Veterinary Plant-made Vaccines (Giorgio De Guzman, Robert P. Shepherd and Amanda M. Walmsley). 15. Immunoassay as a GE Detection Method In International Trade (Ray Shillito and Thomas Currier). 16. Future Perspectives and Challenges (Lucy Liu, Ai-Guo Gao, Leslie Harrison, Kerrm Yau, John Lawry and G. Shan).

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Book SynopsisFood texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement.Table of ContentsContributors ix 1 Introduction 1 Yadunandan Lal Dar and Joseph M. Light Part I Product development challenges and texture solutions 19 2 People, products, texture: a personal retrospective 21 Howard R. Moskowitz 3 Optimizing textural properties of soft solid foods: replacing eggs 45 Xin Yang 4 Low fat ice cream 74 Arun Kilara 5 Formulating gelatin free products 93 P. L. Buwalda 6 Modified whey proteins as texturizers in reduced and low-fat foods 108 Jeffrey Banes, Thomas Helm, and David Taylor 7 Texture design for breaded and battered foods 128 Chandani Perera and Milda E. Embuscado 8 Multi-textured foods 159 Arun Kilara and Tapashi Sengupta 9 Textural attributes of wheat and gluten free pasta 222 Alessandra Marti, Maria Ambrogina Pagani, and Koushik Seetharaman 10 A ddressing texture challenges in baked goods with fiber 245 Rajen S. Mehta Part II A dvances in texture measurements and consumer insights 281 11 Use of electromyography in measuring food texture 283 Takahiro Funami, Sayaka Ishihara, and Kaoru Kohyama 12 Texture design for creaminess: the role of lubrication 308 Fred van de Velde and Els de Hoog 13 Descriptive analysis of food texture: advances in the sensory characterization of food textures 321 Gail Vance Civille and Joanne Seltsam 14 Mind genomics® and texture: the experimental science of everyday life 342 Howard R. Moskowitz 15 The use of advanced spectroscopic techniques to understand texture in dairy foods 378 Marcela Alexander and Milena Corredig 16 A tomic force microscopy for determining surface interactions of relevance for food foams and emulsions 402 Marta Krasowska, Clive A. Prestidge, and David A. Beattie 17 Importance of understanding mouth behavior when optimizing product texture now and in the future 423 Melissa Jeltema, Jacqueline H. Beckley, and Jennifer Vahalik Index 443

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Book SynopsisDetermination and prediction of seafood quality is a hot topic because of the increase in international markets for fresh fish products and the growing aquaculture industry. More fish is being transported long distances than ever before, and means of evaluating freshness are required to help predict end-user quality.Table of ContentsChemical Methods of Evaluating Freshness Quality. Physical Methods of Evaluating Freshness Quality. Sensory Evaluation: Freshness Quality Grading. Sensory Evaluation: Attribute Assessment. Conclusion. Glossary. References. Index.

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Book SynopsisCompletely revised and updated? the definitive text on food preparation for the foodservice manager. A comprehensive working knowledge of the principles, skills, and techniques necessary to prepare food for production is as critical for the aspiring foodservice manager as it is for the culinary arts student. Food Preparation for the Professional, Third Edition, targets the needs of career-oriented students who aim to manage the back of the house rather than prepare food on the line. Covering all the basics?cooking methods, food preparation, safety and sanitation, storage and handling, equipment, and menu planning?as well as addressing contemporary cuisine preferences and dietary trends, the book provides managers with the skills needed to run an efficient kitchen successfully in any type of foodservice operation. Fully revised and updated, the new edition of this classic text now includes: Troubleshooting information boxes that identify common problems, their causes, aTable of ContentsThe Kitchen. Sanitation and Safety. Prepreparation. Cooking, Equipment, and Measurement. Menus, Nutrition, and Recipes. Building Flavor, Body, and Texture. Soups. Sauces. Vegetables, Grains, and Pasta. Meat Cookery. Poultry Cookery. Fish and Shellfish Cookery. Breakfast, Beverages, and Dairy Products. Pantry Production. Hors D'Oeuvres and Food Presentation. The Bakeshop. Desserts. Glossary. Bibliography. Indexes.

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Book SynopsisThis book covers the information required for improving the quality of food protein products. It explores the relationships between the structures, functions, and the chemical and physical properties of different food proteins, emphasizing their most useful applications as well as protein behavior during processing.Trade Review"This truly is an essential guide for scientists...an indispensable resource for food chemists, scientists, nutrition researchers, and government researchers and inspectors." (Bioseparation, Vol. 9, No. 4, 2000) "...an invaluable source of information and an excellent reference." (Food Chemistry, Vol 72/1, 2000) "...it is good to see the importance placed on the chemistry of food proteins..." "...would be a useful reference for anybody interested in food protein chemistry and processing..." (Chemistry & Industry, 4th December 2000) "This is an essential guide which will inspire new ideas for conducting useful research..." (Beverage and Food World, August 2000)Table of ContentsMilk Processing (H. Modler). Meat Processing (Y. Xiong). Poultry Processing (L. Young & J. Northcutt). Egg Processing (R. Nakamura & E. Doi). Bread-Making (S. Nakai & P. Wing). Cereal Processing (O. Chung & Y. Pomerantz). Soybean Processing (D. Fukushima). Confectionery (R. Boutin). Index.

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