Food and beverage technology Books

Book SynopsisAlthough coffee has been one of the World''s most popular drinks for many years, there has been much conflicting evidence in the media about the links between its consumption and the health of consumers. As a consequence there is considerable public confusion as to whether consumption of this beverage is beneficial or detrimental to health. Thus, the principal objective of this book is to provide an up-to-date assessment of the links between coffee consumption and health with an emphasis on the results of scientific investigations performed during the past 20 years.

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Book SynopsisFunctional foods (those with beneficial factors on health when consumed regularly as part of meals at effective levels) became prominent as food and nutrition science advanced beyond the treatment of deficiency syndromes to reduction of disease risk and health promotion. The dynamic trend of functional foods calls for accurate and reliable information in this emerging area of nutritional sciences. This book gives insight on physiologically active components of several plant foods. It is a collection of findings of basic and applied research on plant bioactive molecules, their development and utilisation in food products. This book highlights various aspects of plant bioactive molecules such as lipids of physiological importance; antioxidants and health effects; micronutrients, botanicals and other dietary molecules; bioactive peptides; functional beverages/food products and other aspects of disease prevention and treatment.

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Book SynopsisIn both ancient and modern civilisations, honey represents a natural product of great importance with many functional applications. Honey is used simply as a sweetener and is known as a food with significant nutritional properties and as a natural product with valuable therapeutic applications, due to its biological effects, such as an antibacterial, antioxidant, anti-tumour, anti-inflammatory and antiviral. This book focuses on the production, consumption and health benefits of honey and discusses the impact of different honey types on the content of trace materials, composition of phenolic and flavonoid antioxidant activity contributing to human health; high performance liquid chromatography determination of antibiotics in honey; phenolic compounds in honey as health promoters; quality control of honey using spectroscopic methods and medicalisation of honey.

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Book SynopsisOlive oil, which has been part of the human diet for more than 5,000 years, is almost unique among oils in that it can be consumed in the crude form without refining. This has the effect of conserving all its vitamins, essential fatty acids, and other nutrients. In addition to the fatty acid profile of olive oil, which is high in the monounsaturated oleic acid and appears to be beneficial in reducing several risk factors for coronary heart disease and certain cancers, extra virgin olive oil contains powerful antioxidants. In this book, the authors present topical research on the health benefits of olive consumption. Some of the topics discussed include dynamic rheology and sensory properties determined by inulin/extra virgin olive oil and virgin olive oil antioxidants; olive oil and postprandial lipemia.

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Book SynopsisFlavonoids and organosulfur compounds are the two major classes of secondary metabolites found in onions that are believed to play a role as health-promoting, disease-preventing dietary supplements, including antioxidant activity. In this book, the authors present topical research in the study of onion consumption and health effects. Topics include an overview on the bioactivity of onions; an ultrasound-assisted flavonoid extraction from onions; and the physiological attributes of GST, Gly I, Gly II and allinase in onion bulbs and cultured cells.

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Book SynopsisHeat treatment is one of the most common practices used to produce safe and shelf stable foods or otherwise stated, to reduce the probability of survival and/or growth of the micro-organisms in a particular food to a tolerable level. This book covers the advances in thermobacteriology, including technological and engineering aspects of thermal processes targeting on the production of food safe products. Overall the objective of this book is to provide a comprehensive overview of innovations in assessing thermal processes while considering integrated information from the field of microbiology of thermal processes and engineering of these processes. The book has a strong focus on statistical and mathematical methods in order to be a useful reference for food microbiologists, food technologists and engineers.

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Book SynopsisMembers of the genus Vibrio are natural habitants of the marine environments. Many of them are human pathogens and can cause illness associated with seafood consumption. Infections caused by pathogenic vibrios are consistently reported in countries around the world, which is a major food safety concern for consumers and the food industry. Understanding the characteristics, virulence factors, methods for detection, and strategies for prevention is critical to minimize infection caused by vibrios. This book is a comprehensive guide to the understanding of infectious vibrios and application of control measures to prevent food-borne Vibrio infections.

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Book SynopsisIt is believed that this is the first book to summarise the varieties, chemical components, healthy benefits and other functional applications of green tea. This book is intended for use as a reference book suitable for scientists, teachers, students and others who are interested in the interaction of tea components with human health and their application in food or other industries.

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Book SynopsisMarine and freshwater biotoxins are a well-known problem in food safety, mainly for filter-feeding molluscs and for freshwater aquaculture. This is a challenging matter since, in recent years, toxic algal blooms seems to grow in frequency and duration, leading to longer closure of harvesting areas, disruption in trade, mortality in farmed fish and a growing concern in producers, consumers and health authorities. Unfortunately, in recent years toxins from far latitudes are emerging, leading to new human health problems. Research and exhaustive knowledge of a problem makes it easier to draw a scenario where the best management strategies are gathered. This book combines information related to food-borne illness associated with marine or freshwater biotoxins, the anthropogenic and environmental factors that cause the appearance of toxic episodes and all available analytical procedures for phycotoxins detection.

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Book SynopsisIn this book, the authors present current research in the study of meat consumption and health. Topics include strategies to improve the healthy properties of meat and meat products; the nutritional value of fermented meat products; bioactive peptides derived from beef hydrolysates of Hanwoo and their bioactivities; evaluation of food additives in fresh meat preparations; the quality of dietary protein in Africa; and the microbiological quality of meat-based dishes purchased from food service establishments in Spain.

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Book SynopsisThe prevalence of childhood obesity has risen dramatically in the last several decades in the United States, and is currently considered to be epidemic. This book examines the many factors that play a role in this crisis including the effect of food and beverage prices on children''s weights; how food away from home affects children''s diet quality; the environments to which children are exposed in their daily lives (ie: schools, child care, communities) can influence the healthfulness of their diets; and the potential effects on taxing caloric sweetened beverages.

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Book SynopsisNumerous federal, state, and local agencies share responsibilities for regulating the safety of the U.S. food supply. Federal responsibility for food safety rests primarily with the Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA). The combined efforts of the food industry and government regulatory agencies are often credited with making the U.S. food supply among the safest in the world. This book provides an overview of the organization, regulatory tools, and resources in place to adequately monitor food safety in the United States

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Book SynopsisEarly people confronted with illness and disease, discovered a wealth of useful therapeutic agents in the plant kingdoms. The term "phytochemicals" that occur naturally refers to a wide variety of compounds with biological significance produced by plants. They are found in fruits, vegetables, beans, grains, and other plants. Scientists have identified thousands of phytochemicals, although only a small fraction have been studied closely, which have the potential to affect diseases such as cancer, stroke or metabolic syndrome. This book is devoted to the publication of original articles concerning phytochemicals and their biological and pharmacological effects. The spectrum of coverage is broad, encompassing extraction, separation, purification, structure identification, bioactivity and quantification of compounds in plants, the food sciences and agriculture.

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Book SynopsisIn this book, the authors discuss the sources, biotechnology applications and health challenges of functional foods. Topics discussed include the health potential of pulses and their bioactivity; health promoting phytonutrients and lactic acid bacteria in olives; health benefits of the Mediterranean diet; European consumers acceptance of healthy food products; fermentation of tomato juice with the probiotic yeast saccharomyces cerevisiae boulardii; and market strategies to maximise consumer acceptance of functional dairy-based foods and beverages.

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Book SynopsisGluten is a complex structural protein, constituted by a particular composition of amino acids present in wheat. In this book, the authors address the sources, composition and health effects of gluten. Topics include immunoassays for measuring coeliac harmful protein and peptides in gluten-free foods; gluten-related disorders; gluten formation and health effects; meat analogue produced with soy protein isolate and vital gluten by thermoplastic extrusion; the potential of gliadin for biomaterial applications; gluten ataxia in Europe and the United States; new therapeutic options for celiac disease; and a review of gluten-free food products for celiac consumers.

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Book SynopsisMilk is a natural, colloidal system in which fat is found in the interior of small, spherical droplets, formerly known as fat globules. The chemical composition of milk lipids in mammals varies and is affected by various factors such as feeding, breed and others. This book studies the composition, nutritional value and health implications of milk fat. Topics include milk composition disturbance and animal organism dysfunction caused by aflatoxins; size characterisation of fat globules in dairy products by field flow fractionation; dairy system impacts on milk fat composition related to human health; and milk fat globules'' microstructure.

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Book SynopsisThe attention and direction of food science has been shifting in recent years from food safety and food flavour research to functional foods and nutraceuticals -- foods that convey healthy and disease-prevention benefits to consumers that go way beyond their basic nutritional role. The purpose of this book is to bring together the latest information from fundamental and applied research on the role of seeds and their products as functional foods and nutraceuticals, and to discuss the benefits of consuming them. In this book you will find relevant information regarding the origin and taxonomy of seeds, global markets, physicochemical composition, and the effect of phytochemicals in seed components on chronic degenerative diseases, such as obesity, diabetes, cancer, cardiovascular disease, inflammation and arthritis. Given the importance and challenges derived from environmental concern, with regard to the effective utilisation of the residues of industrial by-products and agroindustrial wastes, this book also discusses the inclusion of seeds and certain fruit by-products in foods, as well as the presence of phytochemicals with potential medicinal benefits.

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Book SynopsisIn this book, the authors present current research in the study of the quality, safety characteristics and health implications of processed foods. Topics discussed include novel thermal and non-thermal food processing technologies; persistence of transgenic DNA in processed foods of animal origin; cassava as a source of chemically safe food; transformation of vegetable waste from the food industry into value added products; functional mathematical index (FMI) as an index generator for taming quality as applied to food and processes; nutritional and biological potential of functional foods containing hard-to-cook bean protein hydrolysate; basic guidelines for establishing food standards; strategies for annatto seeds processing with pressurised fluids in the food industry; principles of quality analysis and critical control points applicable to food processing; and engineered colloidal systems from food.

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Book SynopsisVegetables and fruits with diverse natural colours contain abundant functional phytochemicals such as carotenoids, anthocyanins and betalains. Additionally, these phytochemicals also contain vitamins, essential amino acids, unsaturated fatty acids, minerals, food enzymes and other plant components. This book describes the relationship of evidence-based functions and mechanisms of the phytochemicals in vegetables and fruits, and foods including cereal crops, nuts, beans, seafood and others. Research has been found that a higher intake of fruits and vegetables has been epidemiologically associated with an improvement of and lower risk and treatment for many diseases such as cancer, hypertension, diabetes, osteoporosis and others.

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Book SynopsisMilk is unarguably the most nutritious bio-fluid in all of nature. Milk sufficiency for neonatal brain, nervous and immune systems, and bone development and supportive tissue growth for even up to two years without a major need for alternative foods is evolutionary proof for its irreplaceable role in human nutrition. Milk production in ruminants is a bio-complex process that necessitates conversion of least available plant materials into the most enriched available nutrients. This book presents current research in the study of milk production, with a particular focus on the biological components and nutritional quality of milk.

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Book SynopsisMost foods are considered functional in terms of providing nutrients and/or energy to sustain basic life, but nutraceuticals and functional foods are defined dietary foods that prevent or reverse a diseased state. Nutraceuticals and functional foods are intensively researched for their role in maintaining health and prevention of diseases. Increasing public awareness of the link between diet and health has boosted the consumption of these foods to unparalleled levels, particularly in countries where the population is ageing and health care costs are rising. The science behind these foods is growing rapidly not only because of the increasing number of new substances or type of novel foods, but also the regulatory bodies requiring more and more evidence on efficacy, mode-of-action and safety. The nutraceuticals market is growing rapidly, with a 2016 forecast value of $207 billion, according to a new report available on companiesandmarkets.com. The latest trend in nutraceuticals and functional foods sector has been the recovery of nutraceuticals from discarded fruits and vegetables. For example, a wave of possible new functional ingredients is being developed by the Irish Agriculture and Food Development Authority (Teagasc), some of which are derived from waste products. One of their findings has shown that onion peels, a common by-product of food processing, have a higher antioxidant activity than their flesh. Onions are rich in quercetin, a potent antioxidant, also found in apples, berries and other vegetables. This has opened a completely new research area by deriving the potentially important nutraceuticals and functional foods in much higher concentrations than their principal parts. In fact, this would bring in the verbatim of sustainable nutraceutical and functional food sector by putting the focus on the valuable wastes and their value-addition.

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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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