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Elsevier

Books in Agricultural and biological sciences

The Agricultural and Biological Sciences collection advances science-based knowledge for the improvement of animal and plant life and for secure food systems that produce nutritious, novel, sustainable foods with minimal environmental impact. Food Science titles include not only those products from agriculture but all other aspects from food production to nutrition, health and safety, chemistry to security, policy, law and regulation. Biological Sciences address animal behaviour and biodiversity, organismal and evolutionary biology, entomology, marine biology and aquaculture, plant science and forestry.

  • Nutraceutical and Functional Food Components

    Effects of Innovative Processing Techniques
    • 1st Edition
    • Charis M. Galanakis
    • English
    Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new sources, like by-products, etc.) has adopted. This book fills the gap in knowledge by denoting the impact of recent food industry advances in different parameters of food components (e.g. nutritional value, physical and chemical properties, bioavailability and bioaccessibility characteristics) and final products (e.g. applications, shelf-life, sensory characteristics).

  • The Craft and Science of Coffee

    • 1st Edition
    • Britta Folmer
    • English
    The Craft and Science of Coffee follows the coffee plant from its origins in East Africa to its current role as a global product that influences millions of lives though sustainable development, economics, and consumer desire.For most, coffee is a beloved beverage. However, for some it is also an object of scientifically study, and for others it is approached as a craft, both building on skills and experience. By combining the research and insights of the scientific community and expertise of the crafts people, this unique book brings readers into a sustained and inclusive conversation, one where academic and industrial thought leaders, coffee farmers, and baristas are quoted, each informing and enriching each other.This unusual approach guides the reader on a journey from coffee farmer to roaster, market analyst to barista, in a style that is both rigorous and experience based, universally relevant and personally engaging. From on-farming processes to consumer benefits, the reader is given a deeper appreciation and understanding of coffee's complexity and is invited to form their own educated opinions on the ever changing situation, including potential routes to further shape the coffee future in a responsible manner.

  • The Vitamins

    Fundamental Aspects in Nutrition and Health
    • 5th Edition
    • Gerald F. Combs Jr. + 1 more
    • English
    The Vitamins: Fundamental Aspects in Nutrition and Health, Fifth Edition, provides the latest coverage of the biochemistry and physiology of vitamins and vitamin-like substances. Health-related themes present insights into the use of vitamins, not only for general nutritional balance, but also as a factor in the prevention and/or treatment of specific health issues, such as overall immunity, inflammatory diseases, obesity, and anemia. Readers will gain an understanding of the roles vitamins play in gene expression and epigenetics, providing important information on the further development of personalized medical treatments that will also allow them to establish appropriate dietary programs based on individual genetic profiles. This cohesive, well-organized presentation of each vitamin includes key words, case studies, and coverage of the metabolic functions of appropriate vitamins. The readability of this complex content is highly regarded by students, instructors, researchers, and professionals alike.

  • Soil and Environmental Chemistry

    • 2nd Edition
    • William F. Bleam
    • English
    Soil and Environmental Chemistry, Second Edition, presents key aspects of soil chemistry in environmental science, including dose responses, risk characterization, and practical applications of calculations using spreadsheets. The book offers a holistic, practical approach to the application of environmental chemistry to soil science and is designed to equip the reader with the chemistry knowledge and problem-solving skills necessary to validate and interpret data. This updated edition features significantly revised chapters, averaging almost a 50% revision overall, including some reordering of chapters. All new problem sets and solutions are found at the end of each chapter, and linked to a companion site that reflects advances in the field, including expanded coverage of such topics as sample collection, soil moisture, soil carbon cycle models, water chemistry simulation, alkalinity, and redox reactions. There is also additional pedagogy, including key term and real-world scenarios. This book is a must-have reference for researchers and practitioners in environmental and soil sciences, as well as intermediate and advanced students in soil science and/or environmental chemistry.

  • Early Nutrition and Long-Term Health

    Mechanisms, Consequences, and Opportunities
    • 1st Edition
    • Jose M Saavedra + 1 more
    • English
    The nutrition of an individual during gestation and the first two years of life—the first 1,000 days—sets the stage for lifelong health. Nutrition quality and quantity in this period can influence the risk of developing diseases that constitute today’s epidemics. Early-life nutrition can program the body’s tissues, organ structure and function, and metabolic and immunologic responses. These factors impact growth, development and cognition, and the risk of cardiovascular diseases, allergies and obesity. The first part of Early Nutrition and Long-Term Health examines the mechanisms by which early nutrition affects the risk of developing these conditions. The second part of this book reviews specific non-communicable diseases (NCDs) associated with early nutrition. The third part discusses the effects of nutritional programming from fetal life to toddlerhood. Prevention of over- or undernutrition in early life, rather than dietary, behavioral or therapeutic interventions in later life, is likely to have a greater return on society’s investment in coping with the modern epidemic of NCDs.

  • Food for the Aging Population

    • 2nd Edition
    • Monique Raats + 1 more
    • English
    Food for the Aging Population, Second Edition, is a unique volume that reviews the characteristics of the aging population as food consumers, the role of nutrition in healthy aging, and the design of food products and services for the elderly. The first section of the book discusses the older population as consumers of food and beverages, while the second section covers the extension of functionality into later life. The final section highlights tactics on how to develop food products and services for older people. Fully updated and revised from the first edition, the book covers advances in various fields, introducing a number of new chapters, including, amongst others, topics on the economic determinants of diet in older adults, public policy and older people’s diets, and interventions to support healthy eating in later life.

  • Food Safety and Quality Systems in Developing Countries

    Volume II: Case Studies of Effective Implementation
    • 1st Edition
    • André Gordon
    • English
    Food Safety and Quality Systems in Developing Countries, Volume 2: Case Studies of Effective Implementation begins with a general overview of some of the issues and considerations that impact effective implementation of food safety and quality systems and put this in the context of some of the more noteworthy foodborne illness incidents in the recent past.This book is a rich source of information about the practical application of food science and technology to solving food safety and quality problems in the food industry. Students, researchers, professionals, regulators and market access practitioners will find this book an irreplaceable addition to their arsenal as they deal with issues regarding food safety and quality for the products with which they are working.

  • Coral Reef Marine Plants of Hainan Island

    • 1st Edition
    • Antoninovich Eduard Titlyanov + 3 more
    • English
    Coral Reef Marine Plants of Hainan Island summarizes the literature on the role and use of marine plants in coral reef ecosystems, especially in China and countries in the Asia-Pacific Region. The first chapter of the book focuses on the description of coral reef ecosystems, their architecture, and status of Hainan coral reefs. The second chapter focuses on common knowledge surrounding marine plants, such as their classification, identifying characteristics of different phyla, morphology, reproduction, life forms, main algal communities on coral reefs, distribution of algae on coral reefs and their roles, and the use of seaweeds in cookery, medicine, industry, and agriculture. The third chapter on the seaweed flora of Hainan Island contains species composition of the marine benthic flora, the complete list of marine plants found by researchers from all studies, and historical changes in the flora and seasonal changes. The final chapter shows how to identify common species of marine plants on coral reefs of Hainan Island. This excellent work will help readers identify relevant plants, also teaching them how to use plant resources to assess endangered states and create conservation strategies.

  • The Microbiota in Gastrointestinal Pathophysiology

    Implications for Human Health, Prebiotics, Probiotics, and Dysbiosis
    • 1st Edition
    • Martin H. Floch + 2 more
    • English
    The Microbiota in Gastrointestinal Pathophysiology: Implications for Human Health, Prebiotics, Probiotics and Dysbiosis is a one-stop reference on the state-of-the-art research on gut microbial ecology in relation to human disease. This important resource starts with an overview of the normal microbiota of the gastrointestinal tract, including the esophagus, stomach, Ileum, and colon. The book then identifies what a healthy vs. unhealthy microbial community looks like, including methods of identification. Also included is insight into which features and contributions the microbiota make that are essential and useful to host physiology, as is information on how to promote appropriate mutualisms and prevent undesirable dysbioses. Through the power of synthesizing what is known by experienced researchers in the field, current gaps are closed, raising understanding of the role of the microbiome and allowing for further research.

  • The Microbiological Quality of Food

    Foodborne Spoilers
    • 1st Edition
    • Antonio Bevilacqua + 2 more
    • English
    The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they impact consumer acceptability of taste, texture, aroma, and other perceptions. Divided into four sections, the first section defines microbial spoilage of food, with special emphasis on methods for the evaluation of spoiling phenomena and the status of their regulatory framework, examining both existing regulations and possible gaps. The second section examines spoiling microorganisms, covering a range of common spoilage microorganisms, including pseudomonas, yeasts, and molds and spore formers, as well as less-common spoilers, including lactic acid bacteria and specific spoilage organisms in fish. The third section highlights spoiling phenomena within certain food types. Chapters cover dairy, fish, meat, and vegetables, and other products. The final section investigates emerging topics which point to future trends in the research of food spoilers. There is insight into microorganisms resistant to preservation, the role of biofilms in food quality, and the link between food safety and food spoilage, with a special emphasis on certain spoiling microorganisms which could be opportunistic pathogens. Written by an international team of leading authors, this book provides state-of-the-art coverage of this topic, which is essential to the shelf-life and quality of food.

  • Non-Equilibrium States and Glass Transitions in Foods

    Processing Effects and Product-Specific Implications
    • 1st Edition
    • Bhesh Bhandari + 1 more
    • English
    Non-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Implications presents the tactics needed to understand and control non-equilibrium states and glass transitions in food, an essential element in maintaining the shelf-life and quality of foods. After brief introductory chapters introduce the science behind non-equilibrium states and glass transitions in foods, the book details how glass transition temperature is affected by composition and the ways it influences processability and physico-chemical changes during the storage of foods, also exploring how these effects can be controlled. The second section looks at individual foods, highlighting the implications of non-equilibrium states and glass transitions within these foods. Maintaining and improving the quality of food is of upmost importance to food companies who have to ensure that the shelf life of their products is as long as possible. A large amount of research has been performed into glass transitions in food over the last few years, however there has not been a comprehensive review. This book fills that gap.

  • Soil Magnetism

    Applications in Pedology, Environmental Science and Agriculture
    • 1st Edition
    • Neli Jordanova
    • English
    Soil Magnetism: Applications in Pedology, Environmental Science and Agriculture provides a systematic, comparative, and detailed overview of the magnetic characterization of the major soil units and the observed general relationships, possibilities, and perspectives in application of rock magnetic methods in soil science, agriculture, and beyond. Part I covers detailed magnetic and geochemical characterization of major soil types according to the FAO classification system, with Part II covering the mapping of topsoil magnetic signatures on the basis of soil magnetic characteristics. The book concludes with practical examples on the application of magnetic methods in environmental science, agriculture, soil pollution, and paleoclimate.

  • Mycorrhizal Mediation of Soil

    Fertility, Structure, and Carbon Storage
    • 1st Edition
    • Nancy Collins Johnson + 2 more
    • English
    Mycorrhizal Mediation of Soil: Fertility, Structure, and Carbon Storage offers a better understanding of mycorrhizal mediation that will help inform earth system models and subsequently improve the accuracy of global carbon model predictions. Mycorrhizas transport tremendous quantities of plant-derived carbon below ground and are increasingly recognized for their importance in the creation, structure, and function of soils. Different global carbon models vary widely in their predictions of the dynamics of the terrestrial carbon pool, ranging from a large sink to a large source. This edited book presents a unique synthesis of the influence of environmental change on mycorrhizas across a wide range of ecosystems, as well as a clear examination of new discoveries and challenges for the future, to inform land management practices that preserve or increase below ground carbon storage.

  • Nutrition Economics

    Principles and Policy Applications
    • 1st Edition
    • Suresh Babu + 2 more
    • English
    Nutrition Economics: Principles and Policy Applications establishes the core criteria for consideration as new policies and regulations are developed, including application-based principles that ensure practical, effective implementation of policy. From the economic contribution of nutrition on quality of life, to the costs of malnutrition on society from both an individual and governmental level, this book guides the reader through the factors that can determine the success or failure of a nutrition policy. Written by an expert in policy development, and incorporating an encompassing view of the factors that impact nutrition from an economic standpoint (and their resulting effects), this book is unique in its focus on guiding other professionals and those in advanced stages of study to important considerations for correct policy modeling and evaluation. As creating policy without a comprehensive understanding of the relevant contributing factors that lead to failure is not an option, this book provides a timely reference.

  • The Microwave Processing of Foods

    • 2nd Edition
    • Marc Regier + 2 more
    • English
    The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology.

  • Science and Technology of Fruit Wine Production

    • 1st Edition
    • Maria R. Kosseva + 2 more
    • English
    Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies. Wine and its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and contributing to the relaxation necessary for proper digestion and absorption of food. Most wines are produced from grapes throughout the world, however, fruits other than grapes, including apple, plum, peach, pear, berries, cherries, currants, apricot, and many others can also be profitably utilized in the production of wines. The major problems in wine production, however, arise from the difficulty in extracting the sugar from the pulp of some of the fruits, or finding that the juices obtained lack in the requisite sugar contents, have higher acidity, more anthocyanins, or have poor fermentability. The book demonstrates that the application of enzymes in juice extraction, bioreactor technology, and biological de-acidification (MLF bacteria, or de-acidifying yeast like schizosaccharomyces pombe, and others) in wine production from non-grape fruits needs serious consideration.

  • Biology of Stress in Fish

    • 1st Edition
    • Volume 35
    • Carl B. Schreck + 3 more
    • English
    Biology of Stress in Fish: Fish Physiology provides a general understanding on the topic of stress biology, including most of the recent advances in the field. The book starts with a general discussion of stress, providing answers to issues such as its definition, the nature of the physiological stress response, and the factors that affect the stress response. It also considers the biotic and abiotic factors that cause variation in the stress response, how the stress response is generated and controlled, its effect on physiological and organismic function and performance, and applied assessment of stress, animal welfare, and stress as related to model species.

  • Recent Advances in Animal Nutrition

    • 1st Edition
    • W. Haresign + 1 more
    • English
    Recent Advances in Animal Nutrition — 1986 focuses on developments in the compositions of animal feeds. The book first discusses studies on the fat content of human diet. The text also looks at future trends in the marketing of animal products with particular reference to fats. The book then discusses the manipulation of fat characteristics in animal products; antinutritional factors related with dietary fats and oils; and method of analysis of feedingstuffs for the identification of crude oils. The text highlights the implications for research and the feed compounder of oils and fats determination and the implications of biotechnology for animal nutrition. The book discusses the manipulation of milk yield with growth hormone (GH). Endogenous GH and lactation potential; mechanisms underlying the galactopoietic effects of bovine growth hormone (bGH); and galactopoietic action of exogenous bGH are discussed. The text also explains near infrared reflectance analysis of forages, residues in animal products, and nutrient modulation of the immune system. The book also highlights probiotics in pig diets and use of synthetic amino acids in poultry and pig diets. The book is a good source of information for readers wanting to study the compositions of animal feeds.

  • Food Protection and Security

    Preventing and Mitigating Contamination during Food Processing and Production
    • 1st Edition
    • Shaun Kennedy
    • English
    Food Protection and Security: Preventing and Mitigating Intentional and Unintentional Contamination of Food and Beverage presents the latest information on our need to protect our food supply from accidental contamination, economically motivated adulteration, and contamination with intent to harm (bioterrorism or agro-terrorism). This book covers all three branches of food protection, providing a comprehensive overview of the methods and strategy involved. Part one covers the need for food protection, looking at potential hazards in the production, processing, and supply chain. Part two looks at detection methods for contaminants in food, with the final section addressing food contamination incidents and prevention and response strategies.

  • Dominance and Aggression in Humans and Other Animals

    The Great Game of Life
    • 1st Edition
    • Henry R. Hermann
    • English
    Dominance and Aggression in Humans and Other Animals: The Great Game of Life examines human nature and the influence of evolution, genetics, chemistry, nurture, and the sociopolitical environment as a way of understanding how and why humans behave in aggressive and dominant ways. The book walks us through aggression in other social species, compares and contrasts human behavior to other animals, and then explores specific human behaviors like bullying, abuse, territoriality murder, and war. The book examines both individual and group aggression in different environments including work, school, and the home. It explores common stressors triggering aggressive behaviors, and how individual personalities can be vulnerable to, or resistant to, these stressors. The book closes with an exploration of the cumulative impact of human aggression and dominance on the natural world.

  • Glucosinolates

    • 1st Edition
    • Volume 80
    • English
    Glucosinolates, the latest volume in the Advances in Botanical Research series, presents in-depth and up-to-date reviews on a wide range of topics in the plant sciences, with this edition focusing on glucosinolates. The individual chapters cover all aspects of glucosinolate research from biosynthesis, degradation, regulation, and ecology, to the mechanisms of their health benefits. The chapters are written by the world leaders of glucosinolate research.

  • Developmental Signaling in Plants

    • 1st Edition
    • Volume 40
    • English
    Developmental Signaling in Plants, the latest volume in The Enzymes series, follows up on the themes discussed in volume 35, notably cell-to-cell and organ-to-organ communication. In addition, it looks at the environmental and hormonal effects on development and the epigenetics on development.

  • Induced Fish Breeding

    A Practical Guide for Hatcheries
    • 1st Edition
    • Nihar Ranjan Chattopadhyay
    • English
    Induced Fish Breeding: A Practical Guide for Hatcheries takes a successive approach to explaining the use of breeding technology with proven scientific methods. It provides real-life examples for the purpose of maximizing fish and seed production to support overall sustainability in aquaculture. It is a concise reference to understanding the latest developments in the field, useful for anyone who is involved in fisheries or hatchery management as well as researchers and students who need to understand the technology. A practice originally developed to produce quality seed in captivity, induced breeding has made great strides in fish populations for India. The book offers a practical and succinct overview—from existing methods and operations to recent trends and their impacts on aquaculture for the future.

  • Mediterranean Marine Mammal Ecology and Conservation

    • 1st Edition
    • Volume 75
    • English
    Mediterranean Marine Mammal Ecology and Conservation, the latest edition of the Advances in Marine Biology series providing in-depth and up-to-date reviews on all aspects of marine biology since 1963, presents the latest information on Mediterranean marine mammal ecology and conservation. The series is well known for its excellent reviews and editing, and is now edited by Barbara E. Curry (University of Central Florida, USA), along with an internationally renowned Editorial Board. This serial will appeal to postgraduates and researchers in marine biology, fisheries science, ecology, zoology, and biological oceanography. Volumes cover all areas of marine science, both applied and basic, a wide range of topical areas from all areas of marine ecology, oceanography, fisheries management, molecular biology, and the full range of geographic areas from polar seas to tropical coral reefs.

  • Advances in Food Security and Sustainability

    • 1st Edition
    • Volume 1
    • English
    Advances in Food Security and Sustainability takes a scientific look at the challenges, constraints, and solutions necessary to maintain a healthy and accessible food supply in different communities around the world. The series addresses a wide range of issues related to the principles and practices of food sustainability and security, exploring challenges related to protecting environmental resources while meeting human nutritional requirements.

  • Marine Enzymes Biotechnology: Production and Industrial Applications, Part II - Marine Organisms Producing Enzymes

    • 1st Edition
    • Volume 79
    • English
    Marine Enzymes Biotechnology: Production and Industrial Applications, Part II - Marine Organisms Producing Enzymes provides a huge treasure trove of information on marine organisms. Nowadays, marine organisms are good candidates for enzymes production and have been recognized as a rich source of biological molecules that are of potential interest to various industries. Marine enzymes such as amylases, carboxymethylcellula... proteases, chitinases, keratinases, xylanases, agarases, lipases, peroxidase and tyrosinases are widely used in the industry for the manufacture of pharmaceuticals, foods, beverages, and confectioneries, as well as in textile and leather processing, and in waste water treatment. The majority of the enzymes used in the industry are of microbial origin because microbial enzymes are relatively more stable than the corresponding enzymes derived from plants and animals.

  • Patient Derived Tumor Xenograft Models

    Promise, Potential and Practice
    • 1st Edition
    • Rajesh Uthamanthil + 2 more
    • English
    Patient Derived Tumor Xenograft Models: Promise, Potential and Practice offers guidance on how to conduct PDX modeling and trials, including how to know when these models are appropriate for use, and how the data should be interpreted through the selection of immunodeficient strains. In addition, proper methodologies suitable for growing different type of tumors, acquisition of pathology, genomic and other data about the tumor, potential pitfalls, and confounding background pathologies that occur in these models are also included, as is a discussion of the facilities and infrastructure required to operate a PDX laboratory.

  • Prebiotics and Probiotics in Human Milk

    Origins and Functions of Milk-Borne Oligosaccharides and Bacteria
    • 1st Edition
    • Michelle McGuire + 2 more
    • English
    Prebiotics and Probiotics in Human Milk: Origins and Functions of Milk-Borne Oligosaccharides and Bacteria provides a comprehensive, yet approachable, treatise on what is currently known about the origins and functions of human milk oligosaccharides (HMO), the complex sugars in milk that are not digested by the infant. The book examines how HMOs and bacteria in human milk may function independently and coordinately to influence both maternal and infant health. Human milk is the only food “designed” specifically to nourish humans, indeed representing the essence of a perfect “functional food.” And although researchers have been studying its composition for decades, surprisingly little is really understood about the origins and functions of its myriad components, an area that is especially true for HMOs and bacteria. This book provides a thorough review of the newest research on these inter-related milk constituents as written by a team of experts from both academia and industry who actively conduct HMO and human milk microbiome research as they endeavor to apply this new knowledge to infant nutrition. Each chapter provides objective rationale for what research is still needed in this rapidly evolving area, also discussing the challenges and opportunities faced by the industry in adding HMO and microbes to infant food products. This book is a valuable resource for nutrition researchers focused on infant nutrition, food scientists and product developers working on infant formula, and clinicians interested in broadening their understanding of the benefits of human milk for infants.

  • Food Processing Technology

    Principles and Practice
    • 4th Edition
    • P.J. Fellows
    • English
    Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses.

  • The Norovirus

    Features, Detection, and Prevention of Foodborne Disease
    • 1st Edition
    • Paul K S Chan + 2 more
    • English
    The Norovirus: Features, Detection and Prevention of Foodborne Disease is a unique and valuable reference for both researchers in industry and students who need to understand how this specific pathogen behaves in order to improve control of food as a transmission of this infectious biological agent. The information in the book provides essential, specific information to help further understand potential new strains of the pathogen, offering detection analysis and prevention strategies of the pathogen to assist in combatting the spread of foodborne illness. Written by national and international experts in the field, this book will be a practical source of information for food scientists, food microbiologists, food technologists, food industry workers, public health workers, and students.

  • Gluten-Free Baked Products

    • 1st Edition
    • Jeffery L Casper + 1 more
    • English
    One of the most rapidly growing segments in the food industry is gluten-free baked products. These goods not only cater to those with medical needs, from celiac disease to gluten intolerance; they also cater to the millions of individuals who seek a gluten-free diet. Gluten-Free Baked Products is a practical guide on the development, manufacturing, and marketing of gluten-free baked products. The book gives readers an entry-level understanding of gluten-free product requirements, their production, and the breadth of ingredients available to baked product developers. This highly relevant book was written as an initial reference for food scientists, including those who need an introduction to gluten-free product development. It was also written as a general reference to those who are indirectly involved with gluten-free products, such as marketers, consultants, and quality assurance and regulatory professionals. Nutrition enthusiasts and consumers following a gluten-free diet for medical reasons will also find this book useful. Gluten-Free Baked Products can serve as a supplemental resource for students and faculty of general food science courses, as well as those covering product development, food allergies, and autoimmune conditions. Whether you are a student, professional in the food industry, or nutrition enthusiast, this book offers an easy way to understand the complex world of gluten-free baking

  • Nanobiosensors

    • 1st Edition
    • Volume 8
    • Alexandru Grumezescu
    • English
    Nanobiosensors: Nanotechnology in the Agri-Food Industry, Volume 8, provides the latest information on the increasing demand for robust, rapid, inexpensive, and safe alternative technologies that monitor, test, and detect harmful or potentially dangerous foods. Due to their high sensitivity and selectivity, nanobiosensors have attracted attention for their use in monitoring not only biological contaminants in food, but also potential chemical and physical hazards. This book offers a broad overview regarding the current progress made in the field of nanosensors, including cutting-edge technological progress and the impact of these devices on the food industry. Special attention is given to the detection of microbial contaminants and harmful metabolotes, such as toxins and hormones, which have a great impact on both humans and animal health and feed.

  • Wheat Flour

    • 2nd Edition
    • William A Atwell + 1 more
    • English

  • Advances in Agronomy

    • 1st Edition
    • Volume 140
    • English
    Advances in Agronomy continues to be recognized as a leading reference and first-rate source for the latest research in agronomy. Each volume contains an eclectic group of reviews by leading scientists throughout the world. Six volumes are published yearly, ensuring that the esteemed work of its contributors is disseminated in a timely manner. As always, the subjects covered are varied and exemplary of the myriad of subject matter dealt with by this long-running serial.

  • Sexual Biology and Reproduction in Crustaceans

    • 1st Edition
    • Thanumalaya Subramoniam
    • English
    Sexual Biology and Reproduction in Crustaceans covers crustacean reproduction as it deals with the structural morphology of the gamete-producing primary sex organs, such as the testis and ovary, the formation and maturation of gametes, their fusion during fertilization, and embryonic development that lead to the release of larvae. Constituting a diverse assemblage of animals, crustaceans are best known by their common representatives, such as shrimps, lobsters, and crabs, but also include many more less familiar, but biologically important forms. This work covers the variety of ways in which both male and female gametes are produced by evolving different sexual systems in crustaceans, the range of reproductive systems, and the accordingly, and highly diverse, mechanistic modes of sex determination. In addition, the book features such topics as genetic and environmental determinants in sex determination pattern, variability of mechanisms of fertilization among different species, the origin of different mating systems, the associated mating and brooding behaviors, and the adaptive ability to different environmental conditions with discussion on the evolutionary ecology of social and sexual systems in certain species, which have shown eusocial tendencies, similar to social insects. Marine species occupying diversified ecological niches in tropical and temperate zones reproduce under definitive environmental conditions. Therefore, reproductive ecology of different crustaceans inhabiting different ecological niches also constitutes another important aspect of the work, along with yolk utilization and embryogenesis leading to release of different larval forms, which reflect on their aquatic adaptability.

  • Anatomy of Dolphins

    Insights into Body Structure and Function
    • 1st Edition
    • Bruno Cozzi + 2 more
    • English
    The Anatomy of Dolphins: Insights into Body Structure and Function is a precise, detailed, fully illustrated, descriptive, and functionally oriented text on the anatomy and morphology of dolphins. It focuses on a number of delphinid species, with keynotes on important dolphin-like genera, such as the harbor porpoise. It also serves as a useful complement for expanding trends and emphases in molecular biology and genetics. The authors share their life-long expertise on marine mammals in various disciplines. Written as a team rather than being prepared as a collection of separate contributions, the result is a uniform and comprehensive style, giving each of the different topics appropriate space. Many color figures, which use the authors’ access to wide collections of unique dolphin and whale material, round out this exceptional offering to the field.

  • Current Developments in Biotechnology and Bioengineering

    Food and Beverages Industry
    • 1st Edition
    • Ashok Pandey + 4 more
    • English
    Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry provides extensive coverage of new developments, state-of-the-art technologies, and potential future trends compiled from the latest ideas across the entire arena of biotechnology and bioengineering. This volume reviews current developments in the application of food biotechnology and engineering for food and beverage production. As there have been significant advances in the areas of food fermentation, processing, and beverage production, this title highlights the advances in specific transformation processes, including those used for alcoholic beverage and fermented food production. Taking a food process and engineering point-of-view, the book also aims to select important bioengineering principles, highlighting how they can be quantitatively applied in the food and beverages industry.

  • Food Packaging

    • 1st Edition
    • Alexandru Grumezescu
    • English
    Food Packaging: Nanotechnology in the Agri-Food Industry, Volume 7, focuses on the development of novel nanobiomaterials, the enhancement of barrier performance of non-degradable and biodegradable plastics, and their fabrication and application in food packaging. The book brings together fundamental information and the most recent advances in the synthesis, design, and impact of alternative food packaging. Special attention is offered on smart materials and nanodevices that are able to detect quality parameters in packaged food, such as freshness, degradation, and contamination, etc. In addition, ecological approaches aiming to obtain bioplastics packages from waste materials are highlighted and discussed as a novel approach in modern food packaging. Nonetheless, this volume presents the advances made in biodegradable and bioactive packaging utilized for preserving flavor, nutritious ingredients, and therapeutic food compounds.

  • Molecular, Genetic, and Nutritional Aspects of Major and Trace Minerals

    • 1st Edition
    • James F Collins
    • English
    Molecular, Genetic, and Nutritional Aspects of Major and Trace Minerals is a unique reference that provides a complete overview of the non-vitamin micronutrients, including calcium, copper, iodine, iron, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, sodium, and zinc. In addition, the book covers the nutritional and toxicological properties of nonessential minerals chromium, fluoride and boron, and silicon and vanadium, as well as ultra-trace minerals and those with no established dietary requirement for humans. Users will find in-depth chapters on each essential mineral and mineral metabolism, along with discussions of dietary recommendations in the United States and around the world.

  • Advances in Food Rheology and Its Applications

    • 1st Edition
    • Jasim Ahmed + 1 more
    • English
    Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing, the use of large amplitude oscillatory shear (LAOS) measurement and Fourier-transform rheology in food, and the influence of fibers and particle size distribution on food rheology, as well as many other advances. Written by a leading international team of authors, the book provides an in-depth and state-of-the-art coverage of this essential topic on the consumer acceptance of food.

  • Producing Safe Eggs

    Microbial Ecology of Salmonella
    • 1st Edition
    • Steven Ricke + 1 more
    • English
    Producing Safe Eggs: Microbial Ecology of Salmonella takes the unique approach of interfacing problems of Salmonella and microbial contamination with commercial egg production. It presents in-depth information on microbial contamination, safety and control, physiology, immunology, neurophysiology, and animal welfare, which makes this book a complete reference for anyone involved in the safe production of eggs and egg products in the food industry. This book discusses management and risk factors across the entire egg production process, including practical applications to decrease disease and contaminated food products in poultry houses, processing plants and retail businesses. It is an integral reference for food scientists, food safety and quality professionals, food processors, food production managers, and food business owners, as well as students in food science, safety, microbiology, and animal science.

  • Campylobacter

    Features, Detection, and Prevention of Foodborne Disease
    • 1st Edition
    • Günter Klein
    • English
    Campylobacter: Features, Prevention and Detection of Foodborne Disease is a unique and valuable reference for researchers in academics and industry as well as risk managers and students in the field needing to understand how this specific pathogen behaves in order to improve control of the whole food processing chain. The content in this book provides essential, specific information to help further understand the disease and its impact on public health. Furthermore the characteristics of the pathogen are detailed as well as prevention and mitigation strategies. Written by national and international experts in the field, this book will be a practical source of information for food scientists, food microbiologists, food technologists, food industry responsibles, public health specialists, and students.

  • A Handbook for Sensory and Consumer-Driven New Product Development

    Innovative Technologies for the Food and Beverage Industry
    • 1st Edition
    • Maurice O'Sullivan
    • English
    A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner. The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages. The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Sensory testing is critical for new product development/optimiza... ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor’s products.

  • Fermented Foods in Health and Disease Prevention

    • 1st Edition
    • Juana Frías + 2 more
    • English
    Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and potentially toxic compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored by worldwide scientists and researchers, this book provides the food industry with new insights on the development of value-added fermented foods products, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity.

  • Biosensors for Sustainable Food - New Opportunities and Technical Challenges

    • 1st Edition
    • Volume 74
    • English
    Biosensors for Sustainable Food - New Opportunities and Technical Challenges addresses the challenges associated with sustaining the globally increasing demand for food that has been forecast for the next centuries and the immediate need for the food production system to adopt sustainable practices to protect the environment and human health. It provides a comprehensive overview of established, cutting-edge, and future trends in biosensor technology and its application in the agrifood sector. In particular, different biosensing advances are covered, outlining the newest research efforts in the cross-disciplines of chemistry, biology, and materials science with biosensing research, in order to develop novel detection principles, sensing mechanisms, and device engineering methods. Food production and consumption have a strong impact on the environment in terms of greenhouse gas emissions, water, and soil contamination, the reduction of arable land, water consumption, and many other factors, which in turn, negatively affect human health. These issues have consequences for economic development, too. To address these challenges, it is necessary for scientists with different expertise, policymakers, and economists work together to develop new smart technologies and introduce them to the market, along with adequate regulations. In this regard, a sustainable food production system can be thought of as a chain of procedures with a low impact on the environment that guarantees a secured supply of healthier and fortified food while supporting economic growth.

  • Food Preservation

    • 1st Edition
    • Alexandru Grumezescu
    • English
    Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food processing and storage conditions. This book will be useful to a wide audience of food science research professionals and professors and students doing research in the field.

  • Encyclopedia of Applied Plant Sciences

    • 2nd Edition
    • Brian Thomas
    • English
    Encyclopedia of Applied Plant Sciences, Second Edition, Three Volume Set presents both foundational and applied information on plants used by humans as sources of food, raw materials, and amenity purposes. It highlights how the underlying science and information links through to applications in practical situations. Since the last edition was published, the role of applied science in agricultural production has been brought into greater focus as fluctuations in global food production feed through into prices and availability to consumers. At the same time, technological advances are changing the way plant science is done. This Second Edition has been expanded to include specific chapters on the leading crops and crop-types, as well as updated chapters on plant development, photosynthesis, metabolism, nutrition, reproduction, seed biology, plant pests and diseases, weed biology, and responses to environmental stresses. The updated chapters reflect progress, particularly in genome sequencing and molecular genetics and biotechnology, including genetic modification, that have taken place since the first edition was published. In addition, the book places these developments in the wider context of biodiversity, food security, intellectual property, and ethical considerations.

  • Advances in Marine Biology

    • 1st Edition
    • Volume 74
    • English
    Advances in Marine Biology has been providing in-depth and up-to-date reviews on all aspects of marine biology since 1963 — more than 50 years of outstanding coverage from a comprehensive serial that is well known for its contents and editing. This latest addition to the series includes updates on many topics that will appeal to postgraduates and researchers in marine biology, fisheries science, ecology, zoology, and biological oceanography. Specialty areas for the series include marine science, both applied and basic, a wide range of topical areas from all areas of marine ecology, oceanography, fisheries management, and molecular biology, and the full range of geographic areas from polar seas to tropical coral reefs.

  • Progress in Mosquito Research

    • 1st Edition
    • Volume 51
    • English
    Progress in Mosquito Research provides readers with the latest interdisciplinary reviews on the topic. It is an essential reference source for invertebrate physiologists, neurobiologists, entomologists, zoologists, and insect chemists, with Volume 51 focusing on recent progress in mosquito research.

  • Protein Byproducts

    Transformation from Environmental Burden Into Value-Added Products
    • 1st Edition
    • Gurpreet Singh Dhillon
    • English
    Protein Byproducts: Transformation from Environmental Burden into Value-Added Products deals with the added value of proteinaceous waste byproducts, discussing in detail the different sources of protein-rich byproducts, their extraction, recovery, and characterization. The book provides thorough insights into different protein modification techniques to extend the product portfolio using these waste byproducts. Divided between three main sections, the book covers various feedstock resources, such as animal-derived/plant... proteins, marine waste-derived proteins, protein extraction and recovery methods, and related technical issues including modification and conversion technologies for the production of high value bioproducts. It contains contributions from experts in the fields of applied industrial microbiology, engineering, bioprocess technology, protein chemistry, food chemistry, agriculture, plant sciences, environmental science, and waste management, serving as a comprehensive reference for students and research scientists in the food and agriculture industries.

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