Food and beverage technology Books
Springer Haccp
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£84.40
Springer Hake Fisheries Ecology and Markets 15 Fish Fisheries Series
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£170.99
Springer Fish Bioenergetics 13 Fish Fisheries Series
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£170.99
Springer New and Developing Sources of Food Proteins
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£123.49
Springer Fisheries Processing
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£123.49
Springer Modeling Ruminant Digestion and Metabolism
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£284.99
Springer Cereal Grain Quality
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£170.99
Springer Hydrocolloid Applications
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£123.49
Springer Handbook on Ingredients for Aquaculture Feeds
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£170.99
Springer Microbial Food Poisoning
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Springer Table Olives
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Springer Food Chemical Risk Analysis
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£123.49
Springer Muscle Foods Meat Poultry and Seafood Technology
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£189.99
Springer Omega3 Fatty Acids and Health
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£85.49
Springer Handbook of Powder Science and Technology
Book Synopsis1. Particle Size Characterization.- 2. Particle Shape Characterization.- 3. Structural Properties of Packings of Particles.- 4. Fundamental and Rheological Properties of Powders.- 5. Vibration of Fine Powders and its Application.- 6. Size Enlargement by Agglomeration.- 7. Pneumatic Conveying.- 8. Storage and Flow of Particulate Solids.- 9. Fluidization Phenomena and Fluidized Bed Technology.- 10. Spouting of Particulate Solids.- 11. Mixing of Powders.- 12. Size Reduction of Solids Crushing and Grinding Equipment.- 13. Sedimentation.- 14. Filtration of Solids from Liquid Streams.- 15. Cyclones.- 16. The Electrostatic Precipitator: Application And Concepts.- 17. Granular Bed Filters Part I. The Theory.- 17. Part II. Application and Design.- 18. Wet Scrubber Particulate Collection.- 19. Fire and Explosion Hazards in Powder Handling and Processing.- 20. Respirarle Dust Hazards.Trade ReviewUSA request forwarded to Chapman and Hall, New YorkTable of ContentsParticle size characterization. Particle shape characterization. Structural properties of packings of particles. Fundamental and rheological properties of powders. Vibration of fine powders and its application. Size enlargement by agglomeration. Pneumatic conveying. Storage and flow of particulate solids. Fluidization phenomena and fluidized bed technology. Spouting of particulate solids. Mixing of powders. Size reduction of solids and crushing/grinding equipment. Sedimentation. Filtration of solids from liquid streams. Cyclones. Electrostatic precipitator: application and concepts. Granular bed filters. Wet scrubber particulate collection. Fire and explosion hazards in powder handling and processing. Respirable dust hazards.
£237.49
Springer World Oilseeds
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£123.49
Springer Controlling Dietary Fiber in Food Products
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Springer Biotechnology and Food Ingredients
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Springer Sugar Users Guide To Sucrose
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Springer Functional Additives for Bakery Foods
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£151.99
Springer Rice Volume 1 Production
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Springer Rice Volume 2 Utilization
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Springer Physical Chemistry of Food Processes Volume I Fundamental Aspects
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£123.49
Springer Physical Chemistry of Food Processes Volume II Advanced Techniques Structures and Applications
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Springer Flexible Food Packaging Questions and Answers
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£85.49
Springer Encyclopedia of Fermented Fresh Milk Products An International Inventory of Fermented Milk Cream Buttermilk Whey and Related Products
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Springer Quality Assurance in Seafood Processing A Practical Guide
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Springer Experimental Methods in Food Engineering
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Springer Fundamentals of Dairy Chemistry
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Springer Food Additives Handbook
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Springer Mechanism and Theory in Food Chemistry
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Springer Food and Beverage Mycology
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Springer Snack Food
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Springer Fish Oils in Nutrition
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Springer Seafood Industry
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Springer Processing and Packaging Heat Preserved Foods
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Springer Formulation and Production Carbonated Soft Drinks
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Springer Chemistry and Technology of Cereals as Food and Feed
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Springer Bakery Technology and Engineering
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Springer Cookie and Cracker Technology
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Springer Food Additive Users Handbook
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Wiley Mushrooms as Functional Foods
Book SynopsisMushrooms as Functional Foods provides up-to-date information on the chemistry and biology, cultivation, nutritional and medicinal value, and use of mushrooms in the modern functional foods industry. It covers physiology and genetics and highlights applications for functional food, such as sclerotia, and medicinal uses.Trade Review"This well-edited hardcover is an authoritative guide for mushroom biologists, and caters to a range of experts in diverse fields of medicine and horticulture from a nutritional viewpoint. The topics covered in the book's six chapters will speak volumes to researchers and students alike." (Microbiology Today, May 2009)Table of ContentsForeword xv Preface xvii Acknowledgments xix Contributors xxi 1 Overview of Mushroom Cultivation and Utilization as Functional Foods 1Shu-Ting Chang 1.1. Introduction 1 1.2. What Are Mushrooms? 3 1.2.1. Definition of a Mushroom 3 1.2.2. Ecological Classification of Mushrooms 4 1.2.3. Identification of Mushrooms 4 1.3. Concept of Mushroom Biology and Applied Mushroom Biology 6 1.3.1. Mushroom Biology 6 1.3.2. Applied Mushroom Biology 7 1.3.3. Impact of Applied Mushroom Biology 9 1.3.3.1. Nongreen Revolution 9 1.3.3.2. Mushroom Bioremediation 11 1.4. Mushroom Cultivation 11 1.4.1. Major Phases of Mushroom Cultivation 12 1.4.2. Cultivation of Several Selected Mushrooms 13 1.4.2.1. Cultivation of it Agaricus 14 1.4.2.2. Cultivation of Lentinula edodes 14 1.4.2.3. Cultivation of Pleurotus sajor-caju 17 1.4.2.4. Cultivation of Volvariella 17 1.4.2.5. Cultivation of Agaricus brasiliensis 18 1.4.2.6. Cultivation of Ganoderma lucidum 19 1.4.3. Utilization of Mushroom Germplasm 20 1.5. World Mushroom Production 21 1.6. Mushroom Biotechnology 23 1.6.1. Nutritional and Medicinal Value of Mushrooms 23 1.6.2. Nutriceuticals and Dietary Supplements 24 1.7. Development of World Mushroom Industry Movements 25 1.7.1. International Movement for Edible Mushrooms 26 1.7.2. International Movement for Medicinal Mushrooms 27 1.7.3. International Movement for Wild Mushrooms 27 1.8. Concluding Remarks 28 References 29 2 Molecular Analysis and Genomic Studies of Shiitake Mushroom Lentinula edodes 35Hoi-Shan Kwan and Winnie W. Y. Chum 2.1. Introduction 35 2.2. Isolation of Genes 36 2.2.1. Growth 36 2.2.1.1. Substrate-Utilizing Genes 36 2.2.2. Development 37 2.2.2.1. Mating-Type Genes 38 2.2.2.2. Genes Differentially Expressed in Dikaryotic Mycelium 38 2.2.2.3. Genes for Initial Fruiting Bodies/Primordium Formation 38 2.2.2.4. Genes for Mature Fruiting Bodies Formation 44 2.2.3. Physiological Processes in Lentinula edodes 47 2.2.3.1. Signal Transduction 47 2.2.3.2. Energy Production 47 2.2.3.3. Structural Proteins in Development 48 2.3. Molecular Genetics 48 2.3.1. Generation of Markers 49 2.3.2. Typing/Fingerprinting 50 2.3.3. Genetic Mapping 50 2.4. Functional Genomic Approaches for Gene Expression Analysis 50 2.4.1. Differential Display: RAP-PCR 51 2.4.2. cDNA Representation Difference Analysis 52 2.4.3. SAGE and LongSAGE 52 2.4.3.1. SAGE Profiles: Mycelium to Primordium 53 2.4.3.2. SAGE Profiles: Fruiting Bodies 53 2.4.4. cDNA Microarray 53 2.4.5. Expressed Sequence Tag 54 2.4.6. Yeast Two-Hybrid System 54 2.4.7. Sequencing-by-Synthesis Approach (454 Life Science) 54 2.5. Transcriptional Regulation 55 2.5.1. Transcriptional Factors 55 2.5.2. Promoter Analysis 55 2.6. Transformation 56 2.6.1. Transformation Methods 56 2.6.1.1. PEG-Mediated Transformation 56 2.6.1.2. Restriction Enzyme–Mediated Integration 57 2.6.1.3. Others 58 2.6.2. Lentinula edodes Genes Used in Transformation 58 2.7. Process Analysis 59 2.7.1. Postharvest Studies 59 2.7.2. Stress Responses 59 2.7.2.1. Studies of Temperature Stress in Mushrooms 59 2.7.2.2. Studies of Molecular Chaperones in Fungi 59 2.7.3. Lignocellulose Degradation 60 2.7.4. Meiosis 60 2.8. Conclusion 61 References 61 3 Nutritional Value and Health Benefits of Mushrooms 71Peter C. K. Cheung 3.1. Introduction 71 3.2. Wild and Cultivated Edible Mushrooms 72 3.3. Production of Cultivated Mushrooms 72 3.4. Nutritional Composition 73 3.4.1. Conventional Edible Mushrooms 73 3.4.1.1. Moisture 73 3.4.1.2. Protein and Amino Acids 74 3.4.1.3. Fat 75 3.4.1.4. Ash and Minerals 75 3.4.1.5. Vitamins 76 3.4.1.6. Dietary Fiber 77 3.4.1.7. Carbohydrates 78 3.4.1.8. Energy 78 3.4.1.9. Other Components 78 3.5. Newly Cultivated/Nonconventional Mushrooms 79 3.6. Nutritional Evaluation 80 3.6.1. General Aspects 80 3.6.2. Biological Methods for Nutritional Evaluation 80 3.6.3. Mushroom Protein Quality 87 3.7. Health Benefits of Edible Mushrooms 89 3.7.1. General Aspects 89 3.7.2. Antioxidants in Mushrooms 89 3.7.2.1. Bioactive Components and Their Antioxidative Activities 89 3.7.2.2. Characterization of Mushroom Phenolic Antioxidants 91 3.7.2.3. Biosynthesis of Phenolic Compounds from Mushrooms or Fungi 93 3.7.3. Hypocholesterolemic Effect of Mushrooms 94 3.7.4. Hypoglycemic Effect of Mushrooms 97 3.8. Conclusion 99 References 99 4 Sclerotia: Emerging Functional Food Derived from Mushrooms 111Ka-Hing Wong and Peter C. K. Cheung 4.1. Introduction 111 4.2. Concepts of Mushroom Sclerotia 112 4.3. Ontogeny of Sclerotia 112 4.3.1. Morphological Aspects 112 4.3.2. Physiological Aspects 114 4.3.2.1. Translocation 114 4.3.2.2. Exudation 115 4.4. Structure of Sclerotia 115 4.4.1. Rind 115 4.4.2. Cortex 116 4.4.3. Medulla 117 4.5. Cultivation of Mushroom Sclerotia 117 4.5.1. Sclerotia of Pleurotus tuber-regium (Fries) Singer 118 4.5.2. Sclerotia of Polyporus rhinocerus Cooke 119 4.5.3. Sclerotia of Wolfiporia cocos (Schw.) Ryv. Et Gilbn [Poria cocos (Schw.) Wolf] 120 4.6. Biochemical, Nutritional, and Technological Characteristics of Mushroom Sclerotia 121 4.6.1. Biochemical Components of Mushroom Sclerotia 121 4.6.1.1. Cell Walls 121 4.6.1.2. Extracellular Matrix 122 4.6.1.3. Cytoplasmic Reserves 122 4.6.2. Nutritional Evaluation of Mushroom Sclerotia 123 4.6.2.1. Proximate Composition 123 4.6.2.2. Sclerotial Dietary Fiber 124 4.6.3. Physicochemical and Functional Properties of Mushroom Sclerotial DF 126 4.7. Biopharmacological Values of Mushroom Sclerotia of P. tuber-regium, P. rhinocerus, and W. cocos 128 4.7.1. In Vitro Mineral Binding Capacity 128 4.7.2. In Vitro Fermentability 129 4.7.3. In Vivo Ca and Mg Absorption 131 4.7.4. Antitumor and Immunomodulatory Activities 132 4.8. Conclusion 134 References 134 5 Antitumor and Immunomodulatory Activities of Mushroom Polysaccharides 147Vincent E. C. Ooi 5.1. Introduction 147 5.2. Antitumor Polysaccharides from Mushrooms (Higher Fungi) 149 5.3. Mechanisms of Antitumor Action of Mushroom Polysaccharides 153 5.3.1. Antiproliferation of Cancer Cells and Induction of Apoptosis 153 5.3.2. Immunomodulation 161 5.3.2.1. Effects of Mushroom Polysaccharides on Macrophages and Spleen Cells 163 5.3.2.2. Effects of Mushroom Polysaccharides on NK Cells 167 5.3.2.3. Effects of Mushroom Polysaccharides on DCs 168 5.3.2.4. Effects of Mushroom Polysaccharides on Hematopoietic Stem Cells 170 5.3.3. Antimetastasis 171 5.3.4. Antiangiogenesis 172 5.4. Structure and Antitumor Activity Relationship of Polysaccharides 173 5.4.1. Effect of Molecular Mass 174 5.4.2. Impact of Branching Configuration 174 5.4.3. Relationship of Antitumor Activity and Conformation 175 5.4.4. Improvement of Antitumor Activity by Chemical Modifications 176 5.5. Conclusions 178 References 179 6 Regulatory Issues of Mushrooms as Functional Foods and Dietary Supplements: Safety and Efficacy 199Solomon P. Wasser and Eden Akavia 6.1. Introduction 199 6.2. Legal and Regulatory Issues of Introducing and Controlling Dietary Supplements from Medicinal Mushrooms in Different Countries 202 6.2.1. World Health Organization Guidelines 202 6.2.2. Codex Alimentarius 202 6.2.3. United States 203 6.2.4. European Union 208 6.2.5. Canada 210 6.2.6. Australia and New Zealand 212 6.2.7. Japan 213 6.2.8. Israel 215 6.3. Safety and Diversity of Dietary Supplement Types from Culinary–Medicinal Mushrooms 216 6.4. Submerged Culturing as Best Technique for Obtaining Consistent and Safe Mushroom Products 220 6.5. Experiences of Seven Countries in Consolidating Their Food Safety Systems 220 6.6. Summary 221 References 221 Index 227
£105.40
John Wiley and Sons Ltd Guide to Foodborne Pathogens
Book SynopsisGuide to Foodborne Pathogens covers pathogens bacteria, viruses, and parasites that are most commonly responsible for foodborne illness.Table of ContentsContributors vii 1 Globalization and epidemiology of foodborne disease 1 Ewen C. D. Todd 2 Staphylococcus aureus 26 Reginald W. Bennett, Jennifer M. Hait and Sandra M. Tallent 3 Listeria monocytogenes 45 Catherine W. Donnelly and Francisco Diez-Gonzalez 4 Bacillus cereus 75 Toril Lindbäck and Per Einar Granum 5 Clostridium perfringens 82 Norma L. Heredia and Ronald G. Labbé 6 Clostridium botulinum 91 Barbara M. Lund and Michael W. Peck 7 Salmonella 112 Steven C. Ricke, Ok-Kyung Koo, Steven Foley and Rajesh Nayak 8 Shigella species 138 Keith A. Lampel 9 Vibrio vulnificus, Vibrio parahaemolyticus and Vibrio cholerae 148 Salina Parveen and Mark L. Tamplin 10 Yersinia enterocolitica 177 Saumya Bhaduri and James L. Smith 11 Campylobacter 188 Santos Garcia and Norma L. Heredia 12 Arcobacter and Helicobacter 197 Irene V. Wesley 13 Brucella 210 Axel Cloeckaert and Michel S. Zygmunt 14 Escherichia coli 222 Peter Feng 15 Cronobacter spp. (formerly Enterobacter sakazakii) 241 Qiongqiong Yan, Karen A. Power, Ben D. Tall and Séamus Fanning 16 Aflatoxins and Aspergillus flavus 257 Deepak Bhatnagar and Santos Garcia 17 Fusarium and fumonisins: Toxigenic Fusarium species in cereal grains and processed foods 273 Andreia Bianchini and Lloyd B. Bullerman 18 Other moulds and mycotoxins 284 Vicente Sanchis Almenar, Antonio J. Ramos girona and Sonia Marin Sillué 19 Foodborne protozoa 303 Ynes R. Ortega and Martin Kváè 20 Taenia solium, Taenia saginata and Taenia asiatica 317 Ana Flisser Steinbruch 21 Other foodborne helminthes 329 M. Guadalupe Ortega-Pierres, Gerardo Pérez-Ponce de León and Dante S. Zarlenga 22 Foodborne viruses 352 Anna M. Fabiszewski de Aceituno, Jennifer J. Rocks, Lee-Ann Jaykus and Juan S. Leon 23 Seafood toxins 377 James M. Hungerford 24 Prion diseases 399 Debbie McKenzie and Judd Aiken 25 Forthcoming new technologies for microbial detection 414 Arun K. Bhunia 26 Stress adaptation, survival and recovery of foodborne pathogens 422 Alissa M. Wesche and Elliot T. Ryser 27 Microbial biofilms and food safety 438 L. A. McLandsborough 28 Bacteriophage biocontrol 448 Lars Fieseler and Martin J. Loessner Index 457
£999.99
John Wiley & Sons Inc Cane Sugar Handbook
Book SynopsisIn print for over a century, it is the definitive guide to cane sugar processing, treatment and analysis. This edition expands coverage of new developments during the past decade--specialty sugars, plant maintenance, automation, computer control systems and the latest in instrumental analysis for the sugar industry.Table of ContentsPartial table of contents: RAW SUGAR MANUFACTURE. Sugarcane (J. Irvine). Methods of Cane Purchase (J. Chen). The Crystallization of Sugar (J. Chen). CANE SUGAR REFINING. Raw Sugar Purchase, Marketing and Receiving (F. Hill). Decolorization (R. Riffer). Centrifugation (C. Stowe). PRODUCTION AND PROCESS CONTROLS. Definitions and Terms in Sugar Factory and Refinery Controls (J.Chen & C.-C. Chou). Sugar House and Refinery Calculations (J. Chen & C.-C. Chou). Energy Conservation (K. Sinclair). ANALYTICAL PROCEDURES. Special Laboratory Reagents (J. Chen). Instrumental Analysis for the Sugar Industry (C.-C. Chou). Determination of Color and Turbidity in Sugar Products (C.-C. Chou). Reference Tables. Index.
£381.56
Harvest Publications Proof
Book SynopsisA New York Times bestseller, science journalist Adam Rogers''s Proof is a spirited narrative on the fascinating art and science of alcohol, sure to inspire cocktail party chats on making booze, tasting it, and its effects on our bodies and brains, from one of the best science writers around (National Geographic).Winner of Gourmand Award for Best Spirits BookAn IACP Cookbook Awards Winner Finalist for the PEN/E. O. Wilson Literary Science Writing AwardHumans have been perfecting alcohol production for ten thousand years, but scientists are just starting to distill the chemical reactions behind the perfect buzz. In a spirited tour across continents and cultures, Adam Rogers takes us from bourbon country to the world's top gene-sequencing labs, introducing us to the bars, barflies, and evolving science at the heart of boozy technology. He chases the physics, biology, chemistry, and
£15.15
Lulu Press Brewery Operations Manual
£14.28
iUniverse Keyword Index to the 1999 FDA Model Food Code
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£35.99
iUniverse Principles of Cleaning and Sanitation in the Food and Beverage Industry
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£23.69
