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Books in Life sciences

Batters and Breadings in Food Processing
2nd Edition
Karel Kulp
English
For the first major update of this topic in 21 years, editors Kulp, Loewe, Lorenz, and Gelroth have gathered an elite group of internationally recognized experts. This new edition examines the current market trends and applications for coated food products. It updates our knowledge of ingredient utilization in battered and breaded products using corn, wheat, rice, fats and oils, and flavorings and seasonings. It applies the functionality of these ingredients across the rheology of coating systems and into the selection of specific processing equipment Each chapter explores a different facet of developing batter-based coatings and breadings for a variety of new products, and explains how new technology has turned this profitable food category into a science. New authors have contributed chapters on heat and mass transfer in foods during deep-fat frying, nutritional aspects of coated foods, and food allergens. Batters and Breadings in Food Processing, Second Edition presents essential technical and scientific information in a peer-reviewed resource. It will be valuable reference for food technologists in Research and Development, Quality Assurance, Rheology, and Bakiing. It will make an excellent text for any course with a batters and breadings processing component.
The Neurobiology of Schizophrenia
1st Edition
Ted Abel + 1 more
English
The Neurobiology of Schizophrenia begins with an overview of the various facets and levels of schizophrenia pathophysiology, ranging systematically from its genetic basis over changes in neurochemistry and electrophysiology to a systemic neural circuits level. When possible, the editors point out connections between the various systems. The editors also depict methods and research strategies used in the respective field. The individual backgrounds of the two editors promote a synthesis between basic neuroscience and clinical relevance.
Steamed Breads
Ingredients, Processing and Quality
1st Edition
Sidi Huang + 1 more
English
Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for those interested in the practical, technical, scientific, and historical aspects of the subject. Topics that are covered include classification of the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future trends. Steamed bread and filled steamed buns or mantou are the staple food in the wheat growing areas of China. Around 50% of all flour consumed in China is used to produce steamed breads. They have recently spread to other Asian countries and are now eaten around the world. The current state of relevant research knowledge about steamed bread in Asia and throughout the world is described. The first comprehensive reference on the topic, Steamed Breads provides a complete overview of this important wheat-based Asian food of value to cereal scientists and researchers, wheat marketers and breeders, and Asian food and steamed bread manufacturers.
Evaluation of Novel Protein Products
Proceedings of the International Biological Programme (IBP) and Wenner-Gren Center Symposium Held in Stockholm, September 1968
1st Edition
A. E. Bender + 2 more
English
Evaluation of Novel Protein Products is a collection of several scientific essays that resulted from a symposium held in Stockholm. The order in which the essays are arranged follows a session type format. Session 1 focuses on the world food problem and the treatment of the nutrition problems in the field of economics, and then ends with the strategy in the examination of unique protein foods. Session 2 of the book is about the unique sources of protein. Possible sources include oilseed, fish, animal husbandry, cereal varieties, and leaf proteins. Sessions 3 to 6 analyze the nutritional value and quality of the said protein sources. Session 7 contains the closing statement about the challenge of protein-calorie malnutrition. Doctors, economists, as well as academic and research students whose focus of study is on food shortage and impact of protein in the human food consumption will find this book invaluable.
Oats
Chemistry and Technology
2nd Edition
Francis Webster
English
For the first major update of this topic in 21 years, editors Webster and Wood have gathered an elite group of internationally recognized experts. This new edition addresses all aspects of oat chemistry, processing, nutrition, and plant genetics. It reflects the considerable changes in the science and food uses of oats that have occurred during the last two decades. Each chapter presents an in-depth review of a specific research area complete with an extensive bibliography. The book provides an important summary of oat nutritional research and associated health claims that have been granted in recognition of the nutritional benefits associated with oat consumption. The individual chapters on component chemistry and functionality provide an excellent resource for product developers in their quest to design new, healthy, oat-based food products. The chapters on oat molecular biology and oat breeding coupled with the extensive works on oat nutrition provide direction to researchers interested in developing oats with enhanced nutrition. Oats: Chemistry and Technology, Second Edition, is the only up-to-date review of oat chemistry and technology and will be a valuable resource for food science professionals including nutritionists, cereal chemists, plant biochemists, plant breeders, molecular biologists, grain millers, and product development and research scientists. Improve Your Knowledge About This Super Grain Covers all areas of oat technology - Single source provides in-depth review of all aspects of oat technology.Provides an excellent source of oat nutritional information - Includes details of oat nutritional studies and potential health claims with a special emphasis on β-glucans.Offers authoritative descriptions of oat composition and functional properties - Provides researchers and food scientists with key chemical and application information.Highligh... oat improvement opportunities - Breeding and molecular information provides researchers direction on oat improvement opportunities.Update... our knowledge of oat-processing technology - Provides in-depth discussion of oat milling and oat fractionation.Demyst... oat phenolics - Provides a peer-reviewed, in-depth discussion of oat phenolic chemistry and functional attributes.
Stream Ecosystems in a Changing Environment
1st Edition
Jeremy B. Jones + 1 more
English
Stream Ecosystems in a Changing Environment synthesizes the current understanding of stream ecosystem ecology, emphasizing nutrient cycling and carbon dynamics, and providing a forward-looking perspective regarding the response of stream ecosystems to environmental change. Each chapter includes a section focusing on anticipated and ongoing dynamics in stream ecosystems in a changing environment, along with hypotheses regarding controls on stream ecosystem functioning. The book, with its innovative sections, provides a bridge between papers published in peer-reviewed scientific journals and the findings of researchers in new areas of study.
Comprehensive Utilization of Citrus By-Products
1st Edition
Yang Shan
English
Comprehensive Utilization of Citrus By-products provides comprehensive knowledge and information on the development and utilization of citrus by-products, including the types, preparation, and determination of their main functional components. As one of the most popular fruits in the world, the processing of citrus fruits produces a great deal of citrus peel, a primary by-product. Current treatments of citrus peel pollute the environment and waste resources so eco-friendly solutions are sought. This book reflects research, trends and attitudes in the field, presenting a wide overview including extraction processes for functional components; isolation and structural identification; synthesis of new compounds; and the research and development of citrus by-products, their biodegradable transformation, and processing equipment. This valuable reference book can be used by scientists, scholars, and students working on citrus, dietitians and nutritionists, citrus processing enterprises, and farmers from cooperative organizations related to citrus processing.
Lactose-Derived Prebiotics
A Process Perspective
1st Edition
Andrés Illanes + 5 more
English
Lactose-Derived Prebiotics: A Process Perspective is the first scientific reference to provide a comprehensive technological overview of the processes to derive oligosaccharides from dairy for use in functional foods. With their combined 90+ years in industry and research, the authors present the functional properties of prebiotics derived from lactose and the production technology required to make them. The book focuses on process engineering and includes an overview of green chemistry processes involving enzyme biocatalysis, providing detailed coverage of the use of whey lactose as raw material for producing oligosaccharides. The book’s focus on processes and products allows the reader to understand the constraints and impacts of technology on lactose-derived prebiotics.
Astrocytes and Epilepsy
1st Edition
Jacqueline A. Hubbard + 1 more
English
Epilepsy is a devastating group of neurological disorders characterized by periodic and unpredictable seizure activity in the brain. There is a critical need for new drugs and approaches given than at least one-third of all epilepsy patients are not made free of seizures by existing medications and become "medically refractory". Much of epilepsy research has focused on neuronal therapeutic targets, but current antiepileptic drugs often cause severe cognitive, developmental, and behavioral side effects. Recent findings indicate a critical contribution of astrocytes, star-shaped glial cells in the brain, to neuronal and network excitability and seizure activity. Furthermore, many important cellular and molecular changes occur in astrocytes in epileptic tissue in both humans and animal models of epilepsy. The goal of Astrocytes and Epilepsy is to comprehensively review exciting findings linking changes in astrocytes to functional changes responsible for epilepsy for the first time in book format. These insights into astrocyte contribution to seizure susceptibility indicate that astrocytes may represent an important new therapeutic target in the control of epilepsy. Astrocytes and Epilepsy includes background explanatory text on astrocyte morphology and physiology, epilepsy models and syndromes, and evidence from both human tissue studies and animal models linking functional changes in astrocytes to epilepsy. Beautifully labelled diagrams are presented and relevant figures from the literature are reproduced to elucidate key findings and concepts in this rapidly emerging field. Astrocytes and Epilepsy is written for neuroscientists, epilepsy researchers, astrocyte investigators as well as neurologists and other specialists caring for patients with epilepsy.
Citrus Fruit Processing
1st Edition
Zeki Berk
English
Citrus Fruit Processing offers a thorough examination of citrus—from its physiology and production to its processing, including packaging and by-product processing. Beginning with foundational information on agricultural practices, biology, and harvesting, Citrus Fruit Processing goes on to describe processing in the context of single-strength juices, concentrated juices, preserves, and nutrition. New technologies are constantly emerging in food processing, and citrus processing is no different. This book provides researchers with much-needed information on these technologies, including state-of-the-art methodologies, all in one volume.

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