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Elsevier

Books in Life sciences

  • The Vitamins

    Fundamental Aspects in Nutrition and Health
    • 7th Edition
    • Gerald F. Combs Jr. + 1 more
    • English
    The Vitamins: Fundamental Aspects in Nutrition and Health, Seventh Edition presents both overviews and in-depth discussions of the sources, chemistry, metabolism, and functions of these essential nutrients in physiology and health. Further building upon previous editions of this widely used reference text, readers will gain updated information on the inclusion and interpretation of recent clinical research findings relevant to all vitamins, particularly Vitamins A, D, E, K, C, thiamin, folate and Vitamin B12. The latest information on nutritional deficiencies and ecological approaches to dealing with them along with a section on vitamin-drug interactions is also included.Readers will also find a revised table of signs of vitamin deficiencies in humans and animals, updated information on the roles of the gut microbiome in vitamin synthesis and metabolism, increased focus on vitamins as nutritional supplements, increased focus on vitamin stabilities in foods, including processing and cooking losses and a decision tree addressing the question: “Could I benefit from a vitamin supplement?.” At the end of each chapter, case studies, a quiz, and recommended reading list are included.

  • Cultured Meat Production

    Advances, Challenges and Opportunities
    • 1st Edition
    • Zuhaib F. Bhat + 1 more
    • English
    The ever-expanding human population calls for novel ways to produce protein of sufficient quality and quantity, however finite animal and land resources and increasing environmental concerns are already beginning to limit our capacity to produce an adequate protein supply. Novel technologies now allow for the production of cultured meat and seafood, offering a potentially lower carbon footprint and substantially eliminating animal suffering. Cultured Meat Production: Advances, Challenges, and Opportunities will discuss the existing technologies in this exciting field and the feasibility of the commercial production of fully structured cultured meat and seafood. In addition to covering the latest science, the book examines consumer perception, religious and cultural considerations, and regulatory aspects, such as quality assurance and food safety. The chapters are written by academic and industry experts from around the world at the forefront of this exciting field. Researchers, entrepreneurs, and advanced student audiences who are interested in getting up-to-speed on lab-grown meat won't want to miss this timely book.

  • Makhana (Euryale ferox) as a Functional Food

    Cultivation, Chemistry, Processing, and Commercialization
    • 1st Edition
    • Tanmay Sarkar + 1 more
    • English
    Makhana (Euryale ferox) as a Functional Food: Cultivation, Chemistry, Processing, and Commercialization is the first comprehensive book dedicated to exploring the scientific, technological, and nutritional dimensions of this traditional aquatic crop. As Makhana gains global recognition as a nutrient-dense, gluten-free, and low-calorie superfood, there is an urgent need for consolidated knowledge on its cultivation, processing, and commercialization. Currently, scattered information limits innovation, product development, and market expansion. This volume aims to fill that gap by providing a detailed, multidisciplinary resource for researchers, industry professionals, and entrepreneurs. The book covers a wide array of topics, including botanical classification, cultivation practices, genetic improvement, post-harvest handling, traditional and modern processing techniques, nutritional and phytochemical analysis, and value-added product development. It also discusses packaging, quality standards, safety, regulatory aspects, and market trends, offering a holistic understanding of Makhana from farm to consumer. Waste valorization and industry opportunities are also explored to promote sustainability and economic growth.Makhana (Euryale ferox) as a Functional Food serves as an essential reference for advancing scientific research, fostering innovation, and supporting sustainable utilization of this underexploited crop. It provides the knowledge and tools needed for developing health-promoting products and expanding Makhana’s global market presence, benefiting farmers, industry stakeholders, and consumers alike.

  • Practice of Neurocritical Care in Resource Limited Countries

    • 1st Edition
    • Hemanshu Prabhakar + 2 more
    • English
    Practice of Neurocritical Care in Resource Limited Countries offers a comprehensive examination of the unique challenges and practical strategies for delivering neurocritical care in low- and middle-income countries (LMICs). As the prevalence of neurological emergencies continues to rise in these regions, this book addresses the critical need for effective management in resource constrained environments. It begins by exploring the landscape of neurocritical care, including common neurological emergencies and their epidemiology in LMICs. The content outlines foundational principles of patient assessment and monitoring, as well as advanced management strategies for conditions such as traumatic brain injury, stroke, and spinal cord injury. Special attention is given to the nuances of caring for diverse patient populations, including pediatric and geriatric patients. Additionally, this book highlights the essential role of pain management, and nutritional support, in neurocritical settings. With contributions from experts across various LMICs, this resource emphasizes innovative approaches to training and capacity building, empowering healthcare professionals to provide high-quality neurocritical care despite the challenges of limited resources. This book is an invaluable tool for clinicians and educators dedicated to improving outcomes for neurologically ill patients in lesser-resourced healthcare systems.

  • Insect Proteins as Sustainable Food Ingredients

    Nutrition, Processing and Consumer Acceptance
    • 1st Edition
    • Ronghai He
    • English
    In the quest for sustainable food solutions alternative to traditional proteins, insects are emerging as a compelling option. Insect Proteins as Sustainable Food Ingredients: Nutrition, Processing and Consumer Acceptance, explores the nutritional composition of various insect species from around the world such as the black soldier fly, cricket, mealworm and silkworm, and sheds light on their high protein, low-carbon, low emission, sustainable environmental benefits while providing insight into nutrition and health. With consumers more likely to eat processed insect products rather than whole body insects, Insect Proteins as Sustainable Food Ingredients: Nutrition, Processing and Consumer Acceptance, examines insect protein extract as a raw materials and how it can significantly reduce consumers’ negative perception of insects as a food source. Experts in the filed introduce readers to the production and processing of insect protein flours, concentrates, isolates and hydrolysates and highlight the defatting, grinding, purification, drying and extraction technologies for insect proteins to be used for product innovation. Also addressed are flavor and sensory properties and ways to measure consumer acceptance of insect-based products. The book concludes by reviewing potential safety and allergy concerns and provides suggestions on how to establish a food safety regulatory framework.

  • Sensory Analysis in the Development and Consumer Perception of Dairy Products

    • 1st Edition
    • Adriano Gomes da Cruz + 2 more
    • English
    Sensory Analysis in the Development and Consumer Perception of Dairy Products aims to present and discuss the methodologies that can be used in the development of dairy products and the evaluation of consumer perception of novel dairy foods. Divided into four sections, the book presents the fundamental concepts of sensory analysis using classical/traditiona... methodologies and innovative methods, including neuroscientific approaches. Case studies demonstrate how these methods have been successfully put into practice during product testing. Sensory Analysis in the Development and Consumer Perception of Dairy Products is a must-have resource for researchers interested in the sensory analysis of dairy, particularly those interested in developing and testing new products.

  • Super-Resolution Nanoscopy for Protein Imaging

    • 1st Edition
    • Varun Vyas
    • English
    Super-Resolution Nanoscopy for Protein Imaging decodes the intricate world of protein visualization using cutting-edge nanoscopic techniques. This comprehensive guide is crafted to equip master students, PhD candidates, and early-stage researchers with essential knowledge and practical insights into advanced protein imaging technologies. The book covers foundational principles, innovative methodologies, and real-world applications, providing a complete resource for mastering the complexities of protein imaging. This book offers a unique compilation of diverse nanoscopic methods, overcoming the limitation of technique-specific texts currently available.By collecting scattered information into a single volume, it delivers an in-depth exploration of imaging techniques, from Atomic Force Microscopy (AFM) to Electron Microscopy (EM), and Single Molecule Fluorescence Imaging. Each section delves into instrumentation, sample preparation, data analysis, and the latest developments, making it an indispensable reference for understanding how to visualize proteins in their natural environments.

  • Wood-Water Interactions

    • 1st Edition
    • Samuel L. Zelinka + 3 more
    • English
    Wood-Water Interactions examines wood-water interactions in an intuitive approach to such a highly interdisciplinary topic. While wood-moisture interactions dominate nearly every facet of wood technology and wood use, many wood scientists have only a rudimentary understanding of these interactions as previous books on this topic are opaque and esoteric. Authored by experts in the field, the chapters follow a logical structure as well as case studies and vivid illustrations; the reader is motivated to understand updated information about the interaction of moisture with wood, the effect of changes in water status on the properties of wood raw material, and changes in the mechanical properties of wood during drying and humidification.

  • AI-Driven Diagnostics for 6G-Enabled Smart Healthcare

    • 1st Edition
    • Sangeeta Kumari + 3 more
    • English
    AI-Driven Diagnostics for 6G-Enabled Smart Healthcare explores the transformative integration of artificial intelligence (AI) and next-generation 6G networks in the healthcare sector. The book begins by highlighting the evolution of healthcare technology and the critical role of AI-driven diagnostics, emphasizing how 6G facilitates real-time, ultra-reliable communication. Key features of 6G, such as ultra-low latency and massive connectivity are discussed, showcasing their impact on advanced healthcare applications like remote diagnostics and patient monitoring. In addition, the integration of AI in medical diagnostics is examined, focusing on machine learning and deep learning techniques that enhance disease detection through medical imaging and clinical data analysis.Users will also find content that explores the benefits of remote patient monitoring, particularly for underserved populations, and delves into edge AI for localized, low-latency diagnostic processing. Other sections cover real-time imaging diagnostics are highlighted and address predictive analytics, detailing AI models that forecast diseases and the role of IoT devices and wearables in healthcare diagnostics. Final sections cover ethical considerations and regulatory challenges.

  • Modern Food Preservation

    Intelligent and Sustainable Technologies for Safety and Shelf Life Extension
    • 1st Edition
    • Tanmay Sarkar
    • English
    Modern Food Preservation: Intelligent and Sustainable Technologies for Safety and Shelf Life Extension addresses the evolving needs in food science research and industry for innovative, non-thermal, and sustainable preservation technologies. The book explores cutting-edge instrument-based methods that maintain food quality, safety, and nutritional integrity while aligning with global sustainability goals. It fills the critical gap between conventional preservation techniques and emerging smart technologies.It comprises detailed chapters authored by global experts covering topics such as cold plasma, pulsed electric fields, radio frequency pasteurization, nanozyme detection, and AI-integrated preservation systems. The comprehensive table of contents includes both fundamental principles and applied industrial perspectives, providing readers with technical guidance on the operation, scalability, and benefits of each technology. The inclusion of diverse tools reflects the latest advancements in precision, energy efficiency, and eco-friendly approaches in food preservation.Modern Food Preservation: Intelligent and Sustainable Technologies for Safety and Shelf Life Extension benefits food scientists, engineers, and industry professionals by equipping them with practical knowledge to implement next-generation preservation solutions. It empowers readers to future-proof their practices through sustainable, safe, and precise food preservation technologies essential for addressing food security and reducing waste.

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