Food and beverage technology Books

Book SynopsisProgress in understanding the biology of Aspergillus has greatly improved with the new techniques in genome sequencing and the developed molecular tools that enable rapid genetic analysis of individual genes. Particularly, the genetics of aflatoxin synthesis is regarded as a model to gain insight into fungal secondary metabolism. This compilation discusses topics that include the prevalence of aflatoxin B1 in cereals; contamination exposure, toxicology and control of aflatoxins in food and feed; immunosuppressive actions of aflatoxin; hazards and regulations; toxicological effects, risk assessment and legislation for aflatoxins; and the threat aflatoxins have on the economy and health.

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Book SynopsisOlive oil is considered to be such a crucial component of the so-called Mediterranean Diet'' that, since 2010, it has been inscribed in UNESCO''s list of Intangible Cultural Heritage of Humanity, and is considered to be a very good dietary habit. In addition, a copious amount of scientific literature has provided evidence that regular consumption of olive oil is associated with longevity, healthier ageing, cardiovascular health, prevention and protection against cancer. Currently, olive oil is gaining a world-wide rise in popularity given that it is widely considered to be a functional food able to provide health and well-being. Indeed, in recent years, the consumption and production of olive tree products, such as olive oil as well as olive fruits, food containing olive oils, leaves, bioactive extracts and single molecules are also increasing world-wide. At the same time, scientific research about olive tree products is increasing exponentially, involving academics of several disciplines, especially agronomy, arboriculture, engineering, economics, food technology, medicine and pharmacology.

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Book SynopsisThis book has the ambition of presenting sustainability issues in a simple way to students in the field of agriculture and the environment. There is much diversity in the viewpoints on the meaning of sustainability. Sustainability must be made operational in each specific context and scaled, and appropriate methods must be designed to achieve long-term goals for the environment, agriculture, energy and food security. The ultimate goal of the environment and agriculture is protecting soil and water to ensure food security for the growing population. This book discusses the integration of views pertaining to the sustainability of agriculture, the environment, renewable energy and food security.

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Book SynopsisFood fraud, or the act of defrauding buyers of food or ingredients for economic gain -- whether they be consumers or food manufacturers, retailers, and importers -- has vexed the food industry throughout history. Some of the earliest reported cases of food fraud, dating back thousands of years, involved olive oil, tea, wine, and spices. These products continue to be associated with fraud, along with some other foods. Although the vast majority of fraud incidents do not pose a public health risk, some cases have resulted in actual or potential public health risks. This book provides an overview of issues pertaining to food fraud and "economically motivated adulteration" or EMA, a category within food fraud. The book also examines the approaches that FDA uses to detect and prevent economic adulteration of food and medical products and the challenges FDA faces in detecting and preventing economic adulteration and views of stakeholders on options for FDA to enhance its efforts to address economic adulteration.

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Book SynopsisMost food nutrition contains the phytochemicals for human health. Carotenoids and polyphenols, such as flavonoids and phenolic acids, might be especially responsible for their anti-oxidative capacity in vegetables and fruits. This volume will also focus on the relationship between their structure and functions.

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Book SynopsisCarotenoids, naturally occurring pigments, are exclusively synthesized by plants and micro-organisms. Humans are not able to synthesize carotenoids and depend entirely on dietary intake of fruits, vegetables and nutritional supplements. Lycopene, a red coloured carotenoid phytonutrient, naturally produced in highest concentration in tomato and tomato-based products is a potent 1O2 quencher, and has been found to possess "antioxidant" and "antitumor" properties that mitigate the damaging effects of oxidative stress. This book discusses food sources, the potential role in human health of lycopene, and the antioxidant effects lycopene possesses.

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Book SynopsisCassava is the most important of the root crops in the tropics and ranks fourth after rice, sugarcane and maize as a source of calorie for human needs. Since its introduction into Africa in the 16th century, cassava has spread throughout sub-Saharan Africa to become one of the dominant starchy staples in the diet of the people. Cassava is a major staple for about half of the Nigerian population and nearly 50 million tonnes of fresh cassava is produced annually in the country. This quantity is enough to meet the calorie requirement of 50 million people at about 200 calories per day. Cassava is important not just as a subsistence or food security crop, but also as a main source of cash income for producing households. Its production and processing provide employment and income for the rural poor, especially women and children. This book discusses the environmental impact cassava may have; the functional and nutritional characterization of cassava flour; cassava bread; other food products developed from using cassava roots and its derivatives; and cassava varieties and their breeding status.

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Book SynopsisAdvances in the wine sector and especially in the phenolic compounds field have been spectacular over the last 20 years. Polyphenols are the second most abundant class of substances in nature. Wine phenolics are of considerable interest and receive more and more attention due to their implication in the organoleptic appreciation of wines (colour, flavour, astringency, bitterness, enzymatic and non-enzymatic browning, haze formation, aging behaviour) and to their bioactive functions (antioxidants, cardiovascular protective, anti-inflammatory, neuroprotective, anticancer). This book covers the chemistry of grapes and wine phenolics, the analytical methods for phenolic compounds analysis, the health benefits of wine phenolics and the revalorization of wine chain by-products in terms of polyphenols recovery. Included within the contents are cutting edge chapters on the impact of winemaking processes on the wine phenolic composition, the relationship between laccase and polyphenols, resveratrol as a major bioactive compound and the usage of phenolic compounds for assessing of wine authenticity. Written by a group of international scientists, this book provides up-to-date reviews, overviews and summaries of current research on the wine phenolics, as well as original research. This book is an important publication which will be of great use to enologists, chemists, process engineers, biochemists, pharmacologists and food scientists. Libraries in all universities and research establishments where these subjects are studied and taught should have copies of this book on their shelves.

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Book SynopsisIn the last ten years the ready meals market has had considerable growth with an average of 4.0% in value and 3.0% in volume per year. Several factors have contributed to this growth. The changes in the lifestyle of individuals in the Western world have increased the demand for convenience in the preparation of meals. Consumers work more hours, spend more time in traffic and wish to maximise their increasingly diminished leisure time; therefore, they demand both products and services that facilitate and support a busy life. As a reaction to this demand the Food Industry has expanded its options of ready-to-eat food. The main objective of this study is to characterise the influence of lifestyles in the habit of eating these meals. We present an analysis about the health, flavour, convenience and tradition dimensions in the consumption of ready-to-eat products and eating habits of consumers'' samples from São Paulo and Rome. The concepts of lifestyles, multiculturalism, eating habits and the consumption of ready meals are revised. According to the results, the consumers of both cities present different styles regarding eating habits. More elderly populations from southern Europe are traditional regarding their eating habits. Similarly, in this work, consumers of Rome in general present greater concern with tradition and health in comparison to São Paulo. The Germanic cultures are more concerned with health, while in Italy the sensorial element would matter more. This study indicated that in São Paulo there is a great emphasis in convenience and flavour. The city of São Paulo takes pride in being a gastronomical centre and many of the social activities of the city''s habitants takes place at gatherings that involve feeding; therefore the importance of flavour aspect is easily explained. Simultaneously, the convenience aspect is supported by another characteristic of the city: the fact that it is a large urban centre. The circumstances of contemporary life and the impacts of advertisement have changed the acquisition and consumption of food, highlighting the relevance of prepared food in São Paulo. It is believed that the results of this line of investigation are relevant not only to professionals that work on the development of new products, positioning of brands and products that operate in the current markets, but also to the distributors that commercialise food products and the food packaging industry.

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Book SynopsisThe importance of fats for humans, animals and plants lies in their high content of energy. In addition, fats allow humans and animals to consume fat-soluble vitamins and provide them with essential fatty acids (FAs), which are indispensable because their bodies are unable to synthesise themselves. Vegetable oils are used for many food and industrial purposes. Although a wide variety of sources of vegetable oils, global consumption is dominated by palm, soybean, rapeseed and sunflower oils. In recent years there has been development of underexploited promising plant species as a source of dietary or specialty oils. Many of them contain significant quantities of oils and/or a high proportion of nutritionally, medicinally or industrially desirable FAs. This book discusses the biological properties, health benefits and commercial applications on seed oils.

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Book SynopsisThis book is intended for use as reference literature suitable for scientists, teachers, students, and others who are interested in leaf sweeteners that are currently employed in food and beverage industries. All chapters in this book have been written by scientists from related disciplines with a wide range of backgrounds. It is considered that the widest possible interaction of viewpoints and expertise is necessary for transcending the present state of leaf sweeteners as expeditiously as possible. Some overlaps of information in some chapters provided by different authors are allowed in this book, the purpose of which is to prove the precision of viewpoints or results of each other. It is believed that a human being is normally born to like sweets. Unfortunately, traditional calorie-containing sugars are unhealthy because they may cause obesity, diabetes and dental caries. For this reason, there is a great increase in the demand for new alternative "low calorie" or "non-calorie" sweeteners for dietetic and diabetic needs worldwide. This book has collected information about sweeteners from the leaves of Stevia rebaudiana Bertoni, Rubus suavissimus S. Lee and Lithocarpus polystachyus Rehd. The sweet components in the leaves of Stevia rebaudiana Bertoni are proven mainly to be steviol glycosides (including steviosides and rebaudiosides). The sweet components in the leaves of Rubus suavissimus S. Lee are rubusosides. The sweet components in the leaves of Lithocarpus polystachyus Rehd are dihydrochalcone glycosides.

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Book SynopsisHygienic food and water are essential for healthy life. Outbreaks of pathogens and chemical food poisoning occur regularly in this world, which kills around 2.2 million people globally every year. Food recalls due to the presence of food-borne pathogens and toxic chemicals are a nightmare for world economic growth. Even in the 21st century, due to the biological diversity and low infection dose, it is a continual challenge to prevent infectious disease outbreaks due to harmful pathogens. To tackle these challenges, the source of food poisoning and adverse health effects are one of the fastest growing research and technology areas in the last twenty years. This book contains ten chapters covering basic science to possible device design which can have immense applications in our society.

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Book SynopsisThe pea Pisum sativum are rich in proteins and dietary fiber and contribute considerably to the total dietary protein requirements. Peas are abundant in complex carbohydrates giving rise to food with a low glycemic index. Peas are hypolipidemic. Fiber in peas contains more amylose than amylopectin and is antihyperglycemic. Peas can be used in processed foods such as bakery products, bread, snack foods, soups, and tortillas. Because of their nutritious value, it has been suggested that peas be included in snack foods, baby food, and sports food. This book discusses the cultivation of Pisum sativum as well as its functional properties and health benefits.

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Book SynopsisThis book discusses critical findings about the significance of Stevia rebaudiana, a natural calorie free sweetener and ways to incorporate it in our diet. Stevia is a plant used in the food industry as a sweetener but empirically used for the treatment of diabetes. Scientific literature has reported anticariogenic, antineoplastic, antihypertensive, anti-inflammatory and anti-hyperglycemic effects. It is important to people in developed countries, and designed for product developers, nutritionists, dieticians, and regulatory agencies. This book explores a range of topics related to this plant and their components as stevioside, rebaudiose, dulcoside, etc. The chapters in this volume provide a survey of chemical composition, functional properties, the impact on human health, but also the opportunities for Stevia as ingredient to be incorporated into foods for the benefit of consumers.

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Book SynopsisProanthocyanidins (PACs), present in a wide variety of food products and beverages, are the second most abundant class of phenolic compounds in our diet. These polyphenolic compounds are found in high proportions in cocoa products, seeds and skins of grapes, green and black tea, cinnamon and berries, among others. These compounds possess multiple therapeutic effects including anticancer, antimicrobial activity, cardioprotective role, prevention of atherosclerosis, and neuroprotective action. Many of these pharmacological benefits, including their neuroprotective action, are attributed to their significant antioxidant activity as free radical scavengers and as modulators of oxidant/antioxidant status. This book discusses food sources, the antioxidant properties and health benefits of proanthocyanidins.

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Book SynopsisPomegranate is a natural plant product which has demonstrated a multitude of beneficial health benefits. Current in vitro and in vivo research have shown that this age-old fruit is composed of natural polyphenolic phytochemicals which exhibit diverse pharmacological potency and potent antioxidant, anti-inflammatory, and antimicrobial/antiviral properties. Pomegranates are also being considered as a cancer chemo-preventive and neuroprotective agents. This book discusses the implications of pomegranate consumption for the management and treatment of an array of cardiovascular diseases, cancers, and neurodegenerative disorders. New cultivation techniques to improve pomegranate production are also discussed.

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Book SynopsisSugar beet is one of two the most important industrial cultures for sugar production. Sugar beet is an effective bioindicator plant used for bioassay detection of herbicide residues in soil because of its sensitivity to many herbicides. This book discusses the production of sugar beets, as well as its uses and health implications.

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Book SynopsisGlobal wine production totaled roughly 27 billion liters in 2012. The European Union (EU) dominates world production, accounting for nearly 60% of all wine produced each year. France, Italy, and Spain are among the principal EU wine-producing countries. This book provides an overview of issues pertaining to the U.S. wine industry within ongoing U.S. trade negotiations in the proposed Trans-Pacific Partnership (TPP) and the proposed Transatlantic Trade and Investment Partnership (TTIP); presents the outlook for wine production, trade, consumption, and stocks for the EU-28; provides a statistical wine report; and examines the international wine market.

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Book SynopsisWithin the tropical fruits, the papaya, Carica papaya L. (family Caricaceae Dumort.), is presented as the main representative being cultivated in tropical and sub-tropical areas mostly in developing countries. Papaya''s nutritional value, beneficial to health, as well as various industrial applications of their products, led to be economically important for both developing and developed countries. Within this broad field of knowledge, this book aims to contribute to better understanding of the topic. The organization of the chapters and sections is also straightforward; Chapter One presents what papaya is (Carica papaya L.), its taxonomy, distribution, origin and morphology. Closing the first part, Chapters Three and Four show the nutritional and medical values, discussing vitamins, minerals and dietary fibers, the industrial applications of using papaya and various parts of the plant, as a source of proteolytic enzymes and some active compounds reported to antimicrobial, anticancer, amongst other properties, illustrating the fatty acid composition, triacylglycerol profile and papaya seed oil of malaysian papaya fruits. In the second part of the book, the readers should find the relevant aspects of papaya microbiology related to fresh fruits quality and safety and the beneficial effects of microorganisms isolated from papaya, such as some Latic Acid Bacteria strains that have been proposed to be potentially probiotics, as shown in Chapters Five and Six. Finally the book addresses the importance of Integrated Management of the Papaya Ringspot Virus, which is transmitted by several aphid species and could commit 100% of the crop as described in Chapter Seven and the biotechnological strategies for control of papaya virus diseases as show in Chapter Eight.

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Book SynopsisAn understanding of food demand and food trends across countries and the ability to predict potential shifts in demand for different food products is an invaluable tool for all individuals involved in the agricultural sector. In a 2003 report, International Evidence on Food Consumption Patterns, ERS and collaborating economists estimated income and price elasticities of demand for broad consumption categoriessuch as food, clothing, education, and other goodsand for food categories such as cereals, meats, and dairy across 114 countries using 1996 International Comparison Program (ICP) data. These elasticities measure the degree to which consumption changes when prices or incomes change. This book provides an update on the International Evidence on Food Consumption Patterns using the 2005 International Date Program Data; and discusses global drivers of agricultural demand and supply.

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Book SynopsisThis book is about the fish we eat, fish that not only sustains us but also provides us with pleasure and well-being. Fish is also a valuable source of nutraceuticals and pharmaceuticals. We follow a holistic approach in this book viewing fish in its entirety from the food that fish need in order to grow to the pharmaceutical applications of fish oil. 2014 is a historic year, it is the first year in human history where the amount of fish we consume from aquaculture will surpass that from the wild. As it seems that aquaculture will play a vital role in the future feeding of mankind, it should be considered imperative that it be done in a responsible and sustainable way. Food security is both the top political and scientific priority today. With this book, we try to provoke some thoughts as to how fish is produced, how it is valourised and what could be done in the future. We address within this book the issue of resource management, fish nutritional requirements, aquatic food security, nutritional value of marine oils and fish themselves as well as to how we can further exploit marine oil usage in the production of nutraceuticals and pharmaceuticals.

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Book SynopsisZingiber officinale Roscoe (ginger) has been used in popular medicine since ancient times, being explored for its effects anti-inflammatory, antiemetic, anti-microbial and several other properties by both common folk and scientific community. Apart from its well-known folklore uses, there are several more studies that can be found in scientific research which describe many other capabilities of this plant. Also, several investigations have associated ginger with medicinal benefits, as antioxidant, anti-inflammatory and analgesic, antiemetic, anti-diarrheal, anti-ulcer, anti-cancer, anti-cholinesterasic, anti-bacterial, anti-fungal, anti-parasitary and preventing intoxications. This book discusses all of the properties, as well as its functions and the medicinal benefits of ginger.

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Book SynopsisIn this book, updated information on all major aspects of the harvesting and chocolate manufacture of Venezuelan cocoa are compiled and discussed. The major quality factors in chocolate processing from the post-harvest to its manufacture are studied, covering topics such as cocoa cultivation and processing, with special attention paid to bean composition, and its genotypic variations, fermentation and drying processes, and the chemical and biochemical basis of these operations; and the procedures of conching, tempering, moulding and enrobing. The microbiological and physicochemical factors that affect the safety and quality of chocolate are also compiled. The composition and importance of the triglycerides that make up cocoa butter and the physio-chemical factors associated with the crystallisation and stability of these fats in the manufacture of chocolate are evaluated. A review and discussion of the conventional perception as regards the types and composition of chocolate, comparing it to recent reports in literature which scientifically demonstrate that chocolate can be considered as a functional food, are available in this book. An assemblage of published information of the different aspects that make up the sensory quality of chocolate, basic techniques of photography and styling, and its applications in the chocolate as well as the parameters inherent in the composition, and physical properties involved in the final appearance of the chocolate is discussed. The organisation, the day to day running, production and quality control of the products made by the Venezuelan socialist enterprise "Cacao Oderí" and the activities of the chocolate School de La Alba are shown. Finally, the proximate composition and some nutritional and functional properties of cocoa by-products (pod husks and bean coats) were analysed in order to propose them for feed and food uses.

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Book SynopsisThe use of natural or naturally-derived antioxidants, instead of synthetic antioxidants, to produce foods with a longer shelf life and a higher degree of safety is a growing trend. Fruit and fruit-processing by-products are considered to be an important source of bioactive molecules (vitamins C, E, carotenoids, phenolic compounds and dietary fibre) of great interest for the food industry, although their content varies greatly depending on origin, source, type of extract and concentration levels. This book discusses biological activity, potential applications and beneficial health effects of fruit and pomace extracts.

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Book SynopsisEpidemiologically, nutritious values of vegetables and fruits have been the focus for daily health maintenance and disease prevention. Health phytochemicals such as carotenoids, flavonoids, anthocyaninsm, betalains, vitamines, minerals as well as three major nutrients have been found in vegetables and fruits. Each chapter of Volume 3 describes these phytochemicals and their experimental facts and clinical applications.

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Book SynopsisToday, the vegetables and fruits humans ingest daily contain a multitude of compounds; these include polyphenols, dietary fibers, organosulfides, isothiocyanates, biominerals protease inhibitors and other essential components. Almost all of these phytochemicals are beneficial components for the wellbeing of the human body. Each chapter of Volume 4 describes the phytochemicals and their experimental facts along with the clinical applications that will aid in understanding the purpose of this series.

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Book SynopsisThe National Household Food Acquisition and Purchase Survey (FoodAPS) is the first survey to collect unique and comprehensive data about food purchases and acquisitions for a nationally representative sample of U.S. households. This book compares shopping patterns of (1) Supplemental Nutrition Assistance Program (SNAP) households to low- and higher income nonparticipant households, (2) participants in the Special Supplemental Nutrition Assistance Program for Women, Infants, and Children (WIC) to nonparticipants, and (3) food-insecure to food-secure households. Ensuring that Americans have adequate access to food is an important policy goal. In the 2008 Farm Bill, the U.S. Congress directed the U.S. Department of Agriculture (USDA) Economic Research Service (ERS) to learn more about food access limitations. The book examines SNAP households'' geographic access. Furthermore, efforts to encourage Americans to improve their diets and to eat more nutritious foods presume that a wide variety of these foods are accessible to everyone. But for some Americans and in some communities, access to healthy foods may be limited. The book concludes with updates on population estimates of indicators of spatial access to healthy and affordable foods in the United States using population data from the 2010 Census, income and vehicle availability data from the 2006-2010 American Community Survey, and a 2010 directory of supermarkets.

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Book SynopsisThe consumption of phytosterols (plant sterols and/or stanols) can reduce cardiovascular risk by reducing hypercholesterolemia. In addition to reducing intestinal cholesterol absorption, phytoserols (PS), which are structurally similar to cholesterol, have other potential beneficial effects in humans. There are a wide range of plants that have phytosterols in their composition. In this book, the food sources of phytosterols are explored. The authors evaluate whether a decrease in carotenoids associated with the consumption of a therapeutic dose of PS alters oxidative stress parameters. Furthermore, the characterisation of oils by phytosterols analysis was studied and is examined in this book. An overview of phytosterols in olive oil is given as well, particularly, the use of HPLC and GC coupled to various detection systems to isolate sterols from olive oil in order to focus on the occurrence of phytosterols and their role in human health.

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Book SynopsisThe aim of this book is to illustrate the big opportunity to transfer computational techniques, well accepted and used in medicinal chemistry to food science; through this, we hope to discover new pollutants, possible dangerous food additives, contaminants from industries, xenoestrogens, etc. The paradigm is: if a molecule can interact with a receptor (i.e. a Nuclear Receptor), it can modify the signaling pathway and should be investigated to discover negative effects on food. The interaction can be predicted using in silico techniques well known by medicinal chemists to discover new lead compounds or to study the behavior of a protein ligand interaction. The book starts with an introduction about the computational methods applied to food safety by authors coming from a big food company, who elucidate the importance of this approach for industries and food agencies. In Chapter Two, the authors give an overview of in vivo tests for food contaminant and toxin evaluation. In Chapter Three, in vitro and in silico models of digestion are compared. In Chapter Four, the authors, belonging both to an in silico lab and a wet lab use a case study of poliphenols to show how to merge in silico prediction and in vitro controls to gain time and money in estrogen receptors. Additionally, poliphenol binding studies use a molecule modeling approach. In Chapter Five, a non-typical docking approach is presented: a reverse docking approach. Chapter Six and Seven introduce the problem of receptor flexibility and how to treat this important characteristic that must be considered in computational simulations. Chapter Eight is a review about QSAR methods well considered in this approach. Chapter Nine show a non-conventional informatics approach to ab initio in silico protein structure prediction. The last chapter is dedicated to the informatics requirements for in silico simulations to help researchers approaching this field.

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Book SynopsisQuercetin is a uniquitous phytochemical and a major flavonoid consumed in the human diet. It is also a part of the active principles of several medicinal plants and is used as a supplement for the treatment of several diseases. The authors of this book discuss the latest advances in quercetin research, its antioxidant properties as well as health benefits.

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Book SynopsisFood products are produced and distributed worldwide, leading to very stringent regulations to guarantee food quality and safety. The authors of the first chapter of this book confirm strategies that work in food analysis by liquid chromatography-mass spectrometry. Furthermore, antioxidant activity is well-known to have a great deal of beneficial impacts on health due to the protection against oxidative damage. Novel insights are provided for the methods for measuring the antioxidant capacity in foods, placing particular emphasis on the advantages, pitfalls and possible developments in the various methodologies. The next chapter highlights the interesting role that chirality plays when evaluating the quality and safety of foods and points out the main practical aspects that should be considered to carry out the chiral analysis of food components, additives and pesticides by capillary electrophoresis (CE). Next, authors'' review the literature of the application of chemometric methods and chromatographic data for the characterization and authentication of the geographical origin of olive oil. An identification and comparison of phenolic compounds in different products at the manufacturing stage of olive oil is provided as well. Next, the long-chain omega-3 fatty acids stability of three important fish species are characterized and evaluated by the authors. Fish gender and catching season were taken into account as these factors influence the lipid amounts and compositions. This is followed by a chapter on the validation of a matrix solid phase dispersion methodology for the determination of triazines herbicides in fish. Furthermore, food adulteration is an act of intentionally debasing the quality of food offered by sale either by the admixture of substitution of inferior substances or by the removal of some valuable ingredients. The next chapter examines the use of DNA-based methods for the detection of plant-based adulterants in plant food products. Finally, the interactions among the ingredients in food and beverages are still an open problem. The last chapter is devoted to food safety, with particular attention devoted to the interactions between beverages and food dyes.

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Book SynopsisIn recent years, there has been a growing trend in the consumption of functional foods. Functional foods are those that when consumed regularly produce a specific beneficial health effect beyond their basic nutritional properties. In this book, the authors focus on providing an overview of the current knowledge on technical approaches for the manufacturing of fermented dairy foods, as well as aspects concerning nutrition and health; the effects of supplementation of yogurt with appropriate plant materials for developing novel functional yogurt with antioxidant properties; the role of probiotics applications in fermented foods and the application of probiotic bacteria in foods for promoting health benefits; and finally, the monitoring of microbial volatile organic compounds in traditional fermented foods as well as the strategies of preservation and innovation paths in the field of traditional fermented foods.

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Book SynopsisCitrus is the most widely produced fruit in the world and it is grown in more than 80 countries. Due to its varied and wide chemical composition as a consequence of its nature, citrus is an exceptional feedstock to the designing and assessing of biorefineries. A wide spectrum of products are obtained from citrus, which nowadays are extracted and purified into essential oils, antioxidants and other compounds. This book provides research on the production, consumption and health benefits of citrus fruits. The first chapter begins with an overview of citrus based refineries. Chapters two and three discuss hesperidin and narirutin, which are citrus flavonoids. Chapter four studies the use of citrus residues as raw materials for biomolecules and energy. Chapter five collects information from published works about the alternative use of citrus residues as efficient and promising adsorbents in clean water technology. The final chapter examines citrus genetic improvement.

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Book SynopsisGenetically engineered (GE) foods, sometimes referred to as genetically modified foods (GMO foods), are foods that are derived from scientific methods used to introduce new traits or characteristics to an organism. This book discusses the legislation of genetically modified organisms (GMOs) and genetically modified (GM) plants and foods in Argentina, Belgium, Brazil, Canada, China, Egypt, England and Wales, France, Germany, Israel, Italy, Japan, Lebanon, Mexico, the Netherlands, New Zealand, Norway, the Russian Federation, South Africa, South Korea, Sweden, and the United States. The European Union and International Protocols are also examined. This book summarises enacted laws on the cultivation and sale of GMOs, as well as public opinion on GM products. A selected bibliography is included. Furthermore, the book examines legal issues with federal labeling of GMOs.

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Book SynopsisOchratoxin is a kind of secondary metabolite produced by Aspergillus and Penicillium. It mainly contains Ochartoxin A (OTA), Ochratoxin B (OTB), Ochratoxin C (OTC), 4-hydroxyochratoxin A and Otα, and among which OTA has the strongest toxicity. Ochratoxin exists widely in a variety of food products, such as wheat, corn, soybean, oats, barley, coffee beans, meat and cheese. Ochratoxin carries potential health-associated risks, and it has caused wide public concern in recent years. This book has been written with the aim of helping investigators in this field by providing information about the production, isolation, purification and the toxic mechanism of OTA. This book consists of six chapters. Section I introduces the discovery and the classification of ochratoxin. Section II describes the biosynthesis and metabolism of OTA and the ways of OTA control. Section III deals with detection methods of OTA. In the last three sections, toxicities of OTA are the emphasis of this book. The kidney and the liver are the main target organs of OTA. Nephrotoxicity, hepatotoxicity and other toxicities, such as intestinal metabolism toxicity and reproductive toxicity, are stated in section IV, V and VI, respectively. In these sections, methods of both traditional toxicology and molecular toxicology evaluation are applied to explore OTA-induced toxicity. Traditional toxicology describes the changes of OTA-induced toxicology indexes, containing blood biochemistry indexes and pathological parameters, and the molecular toxicology mainly focuses on the signaling pathways of its toxicity. A combinatorial approach encompassing miRNA, mRNA, and proteomic profiling and bioinformatics methods have also been used to study the molecule mechanisms.

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Book SynopsisFood or medicine? That is the question related to our everyday lives. Fruits are an important part of daily nutritional habits and can be recognised as a supplier of vitamins, minerals, fibers, antioxidants, etc. On the other hand, however, they can influence our GUT microflora and can have a direct and indirect impact on our health. Our ancestors had no knowledge of plant taxonomy, enzymes, antioxidants, or microbiology; they even knew nothing about the existence of the microbes and all these molecules. However, they had one very powerful piece of knowledge, and that was knowledge of traditional know-how. Based on personal experience and the knowledge transferred from parents to children throughout the centuries, they knew about the beneficial properties of fruits, vegetables, and medical plants. The longest part of this history was based on empirical knowledge gained by experience without former knowledge of either mechanisms or scientific basis. If we look back in history, we can find the use of various fruits, vegetables and medical plants in the treatment of numerous diseases; they appreciated for their nutritional value or used in everyday domestic processes. Based on empiric experience, a high number of fruits have been used in traditional medicine. Empiric knowledge, frequently transferred from one generation to the next, was the only basis for preparation and application of these products in the past. Mangos (Mangifera indica L.) and guavas (Psidium guajava) have been widely acknowledged as nutritionally valuable fruits that act excellent sources of vitamins and minerals. They have been cultivated in tropical and subtropical parts of the world. Many research investigations reveal that both plants exhibit numerous medicinal properties. They have been used to treat many ailments by acting as antioxidants, antidiabetics, anti-inflammatory agents, anti-diarrhea supplements, aiding with hypolipidaemia, and anti-cancer promoters. Mangos have been found to be widely used in food, cosmetic and pharmaceutical industries, while guavas are processed mainly into food products. However, their physical, chemical, and sensory attributes of undergo changes upon the ripening process. Thus, different methods of storage and packaging are developed to prolong the shelf life and maintain the quality of these fruits. From the viewpoint of the twenty-first century scientist, we have sufficient knowledge to address various beneficial properties to mangos and guavas. Nowadays, the application of different parts of the mango and guava plants could be seen in the preparation of numerous bioactive molecules. These molecules include enzymes, antibacterial proteins, antioxidants, and various extracts applicable in modern medicine, food industry, etc. In this book, we have tried to collect materials covering some aspects from characterisation and origin of the mango and guava plants into the taxonomical position of the plants to summarise information about the application of the fruits and other parts of their plants.

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Book SynopsisCoffee is among the most widely consumed beverages worldwide. Traditionally, high consumption of coffee has been considered to have negative health consequences due to the stimulant effects of caffeine. However, there is substantial evidence that coffee contains a range of bioactive compounds and antioxidants with potentially beneficial effects on human health. Chapter One presents a review of the works of research that have been developed in order to establish the functional potential of coffee, either raw or roasted and its byproducts. Chapter Two studies the extraction of bioactive compounds and antioxidant activities of coffee brews. Chapter Three focuses on two factors, aroma and geographic provenance, namely the geographic origin and the roasting procedure, and aims at providing a systematic assessment of the chemical compounds that are mainly responsible for the quality of coffee samples. Chapter Four focuses on the properties of spend coffee ground (SCG), based on its composition and structural organization, and the complex enzyme necessary for its conversion, highlighting its impact on biotechnology and bioenergy process. Chapter Five examines an optimal range of extraction conditions for extraction of polyphenols from espresso SCG by using response surface methodology and to investigate in vitro effects of obtained polyphenol-rich extracts on platelets activation and their aggregation with monocytes and neutrophiles. Chapter Six evaluates sensory acceptance and the effect of the expectations caused by information and the packaging characteristics of instant coffee. Chapter Seven overviews emerging evidence for the protective effects of coffee and its bioactive compounds on ocular health. Chapter Eight discusses coffee contaminated with Ochratoxin and genotoxicity. Chapter Nine studies health and health risks of the substances found in coffee.

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Book SynopsisThe pepper fruit is commonly consumed as fresh fruit. In addition, the fruit is used in food industry and in manufacture processing, either fermented or concentrated. The pepper fruit is a rich source of bioactive compounds with antioxidant properties to which highly desirable medicinal properties and health benefits have been attributed. The stability and concentration of these bioactive compounds are affected by preharvest factors such as cultivar, cultivation methods and fertilisation, grafting, shading, stage of maturity, and postharvest factors such as prestorage treatments, temperature management and packaging. Chapter One of this book discusses in detail the preharvest and postharvest factors influencing the functional properties of pepper fruit. Chapter Two reviews electron paramagnetic resonance imaging of paramagnetic species in pepper seeds. Chapter Three studies the technology and properties of drying peppers after harvesting. Chapter Four presents the potential use of peppers for therapeutic management besides its use as a food additive in various spicy cuisines. Chapter Five provides an overview of recent research on the chemical profile, health properties, and processing of peppers.

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Book SynopsisUltrasound is regarded as an emerging and promising technology in industrial food processing. In recent years, several applications of ultrasound in relation to the production of beverages, mainly wines and juices, have been assayed at a laboratory scale. To be specific, ultrasound has been used for enhancing heat transfer, detection of microbial contamination, reducing membrane fouling in beverage clarification, inactivation of microorganisms, equipment cleaning, process monitoring, assisted extraction, and accelerating reactions within beverages. Many of its uses are still being researched. With regard to the latter one, some researchers have focused their attention on accelerating wine aging through ultrasound in order to bring about the same effects as natural ageing on wine in a very short period. Besides, since the beverage industry produces a million tons of byproducts per year, which represents a major disposal problem, ultrasound can be applied as an innovating and green extraction technology to recover bioactive compounds from fruit beverage-derived byproducts. This book presents an overview of the current applications of ultrasound in beverage industries. The most recent developments are discussed and future prospects for research in this field are explored. Finally, the mechanism of microbial disinfection, available ultrasound reactor designs and guidelines for important operating parameters are also discussed.

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Book SynopsisThis book discusses several topics on food issues, policies, and safety. The topics include legal issues with federal labeling of genetically engineered food; revisions of nutrition facts label; the U.S. wine industry and selected trade issue with the European Union; U.S. catfish industry and foreign trade; nut consumption among U.S. adults; consumer response to foodborne disease outbreaks of different severities; food safety performance of ground beef suppliers to the national school lunch program; and shelf-stable food safety.

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Book SynopsisInterestingly, vegetables and fruits represent different medicinal effects for age-related diseases such as hypertension, different types of cancers, myocardial infarct, diabetes, and many others. Numerous medicinal plants have been used as traditional medicines (folk medicines) in many counties. Each chapter of Volume 6 describes the components and the health effects of nutritional fruits and vegetables.. These include: the tropical fruit baobab (Adansonia digitata), followed by food enriched with antioxidative phytocomponents, which promotes vision protection, phytochemicals and biological activity with black sesame seed pigment, clinical effects of bilberries (Vaccinium myrtillus) on eyestrain, and improved electrochemical measurements of antioxidants such as flavonoids and anthocyanins in human health. These chapters will provide more advanced information to researchers studying new pharmaceutical drug designs.

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Book SynopsisThis book provides an assessment of the food industry. It discusses trends and current issues. Chapter One gives an overview of the main microbial enzymes in the food industry. Chapter Two focuses on trends and challenges for the hygiene of conveyor belts in food production. Chapter Three identifies energy-saving opportunities (technological, organisational or behavioural) and describes tailored energy-saving measures in the food and drink industry. Chapter Four evaluates and compares the efficiency of winemaking in two developing countries (Ukraine and Bosnia and Herzegovina) from the perspective of their development. Chapter Five makes a comparison between Denominations of Origins (DO) in Castilla y León in a determined period of time of economical crisis of the wine industry.

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Book SynopsisThis monograph consists of seven chapters that provide unique perspectives concerning issues related to agricultural research. Chapter One reviews techniques for the conversion of liquid digestate into solid products through pelletization, granulation, and other emerging technologies. Chapter Two compiles information on the benefits and potential risks of livestock waste treatment by composting and anaerobic digestion and discusses the effects of livestock compost and digested slurry on yield and quality of fresh-market tomatoes and rice grown in northern Japan. Chapter Three focuses on different systems of cyanobacteria that aid in sustainable agricultural practices. Chapter Four assesses the peer-reviewed literature concerning the effects of agricultural intensification on the conservation status of reptiles in Mediterranean woody crops. Chapter Five describes the preparation and mode of action of edible vaccines, as well as their application in areas such as cancer therapy, birth control, inhibiting autoimmune diseases, recombinant drug therapy, and more. Chapter Six reviews the value of essential oils as natural antimicrobial agents for increasing the shelf life and safety of minimally processed food. Finally, Chapter Seven discusses the methods and scope of plant genetic engineering as well as the applications, advantages and effects of genetically engineered plants on human health and the environment.Table of ContentsPreface; Production of Solid Fertilizers from Anaerobic Digestion Liquid Residue; Livestock Waste: Treatment and Utilization in Cropping Systems; Harnessing Cyanobacteria for Sustainable Agricultural Farming Practices; The Role of Intensive Agriculture in Mediterranean Woody Crops as Regards the Conservation of Reptiles; Genetically Modified Crops for Vaccine Production against Various Diseases; Minimally Processed Food Safety An Overview of Fruits and Vegetables Packaging Enriched with Bioactive Agents; Recent Advancements in Agriculture with Special Reference to Genetically Modified Plants; Index.

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Book SynopsisBioactive compounds are found in the natural environment and in food, and can act in the body to promote good health. As such, research on these compounds is valuable for optimising human well-being. This book includes eleven chapters that explore various aspects of bioactive compounds. Chapter One provides an overview of recent findings on the effects of different drying techniques on major bioactive compounds of fruits and vegetables. Chapter Two evaluates the effects of different drying temperatures and cutting types on the total phenolic content and antioxidant capacity of red capia pepper during storage. Chapter Three gives an overview on the principal applications related to encapsulation of bioactive compounds from herbal extracts with special attention on the choice of encapsulation agent on the quality of final dry extract. Chapter Four focuses on the role of bioactive compounds present in agro-industrial by-products, innovative feeds and biotechnologically processed derivatives on animal performance, the quality of the derived animal products, the livestock health status, and the associated environmental benefits. Chapter Five disseminates knowledge of traditional flora using discrete formulations treated for wound healing. Chapter Six highlights the biodiversity of plant sesquiterpenoids as well as their health effects, focusing mainly on modern health problems. Chapter Seven links the importance of phytochemicals in plants to bioactive compounds in the human diet. Chapter Eight describes the most relevant information on bioactive polysacchardies reported in tropical fruits and their relationship with potential beneficial health effects. Chapter Nine collects the significance of marine organisms in natural product research and the application of emerging drugs to this field. Chapter Ten examines the enrichment of eggs and meat with bioactive compounds. Finally, Chapter Eleven reviews the role of lycopene in improving health and highlights the most valuable natural sources of this molecule.

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Book Synopsis

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Book SynopsisDiscover all the answers to your wine-based fears and never pick a ‘bad’ bottle again with this fun and accessible guide to everything red, white, rosé and sparkling. If you’ve ever stood and stared blankly at a supermarket wall full of (potentially) delicious wines, not knowing what to choose, if the price is right or frankly, where to start, help is at hand with this little book of terms, tips and cocktail treats about the mother of all drinks: wine. From your red Merlots and Malbecs, to your white Chardonnays and Pinots, through to pink-hued rosés and everything bubbly, all the stress usually ensued from trying to choose a half-decent bottle will be taken away as you learn how to say what you’re buying, get to grips with the label, grape and quality and – for when the party gets started – discover how and what to serve it with, for every type of occasion. Whether you’re hosting a dinner party of a specific cuisine, selecting from a menu at your local restaurant or just want to learn how to make a fruity wine cocktail, this book will show you how to pick the right wine, every time!

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