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    Gupta, Anil.
    Nutritional Anemia in Preschool Children [[electronic resource] /] : монография / Anil. Gupta ; . - 1st ed. 2017. - [S. l. : s. n.]. - XVII, 233 p. 12 illus., 8 illus. in color. - Б. ц.
    Зміст:
Introduction To Nutritional Anaemia In Preschool Children --
Epidemiology Of Nutritional Anemia --
Functional Role Of Iron In Nutritional Anemia --
Functional Role Of Vitamin B12 & Folic Acid In Nutritional Anemia --
Functional Role Of Vitamin A In Nutritional Anemia --
Functional Role Of Zinc, Copper And Selenium In Nutritional Anemia --
Impact Of Diarrhoea & Malnutrition In Nutritional Anemia --
Nterventional Strategies --
Bibliography.
Рубрики: Human physiology.
   Clinical nutrition.
   Food—Biotechnology.
   Metabolic diseases.
   Animal physiology.
   Pediatrics.
   Human Physiology.
   Clinical Nutrition.
   Food Science.
   Metabolic Diseases.
   Animal Physiology.
   Pediatrics.
Анотація: The book highlights intricate predisposing factors for pathogenesis of nutritional anemia. It delivers valuable information related to this public health hazard influencing the nutritional health of preschool children. The book is valuable for readers in diverse fields to gain insight of the concept of nutritional anemia in preschool children. Additionally, book furnishes clinical and laboratory methods in a comparative way to assess nutritional anemia. Impact of the disorder on health of preschool children has been covered in a simple language. The book mentions need for interventional strategies for the management of nutritional anemia. Infants, preschool children and women during pregnancy and lactation are highly susceptible to dietary deficiency of iron, folic acid and cyanocobalamin leading to comparatively, higher predisposition to development of nutritional anemia. The condition has myriad of ill effects on nutritional health of preschool children.

Перейти: https://doi.org/10.1007/978-981-10-5178-4

Дод.точки доступу:
Gupta, Anil. \.\; SpringerLink (Online service)
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    Huang, Kunlun.
    Safety Assessment of Genetically Modified Foods [[electronic resource] /] : монография / Kunlun. Huang ; . - 1st ed. 2017. - [S. l. : s. n.]. - IX, 258 p. 1 illus. in color. - Б. ц.
    Зміст:
Chapter I : Nutrient assessment of GMOs --
Chapter II: Overviews of Food Allergy and evaluating methods used in allergenic assessment of GMOs with application examples conducted in our lab --
Chapter III: Toxicology assessment --
Chapter IV: Human trials --
Chapter V: New technology used in GMOs safety assessment --
Chapter VI: Safety assessment of transgenic microbiology.
Рубрики: Microbiology.
   Food—Biotechnology.
   Public health.
   Food Microbiology.
   Food Science.
   Public Health.
Анотація: This book introduces readers to food safety assessment research on Genetically Modified Organisms (GMOs). As is broadly known, the main concerns about GM foods’ adverse effects on health are the nutrients, toxicity, allergenicity and unexpected effects. Before GMOs can be made commercially available, a comprehensive food safety assessment – taking these concerns into account – must first be performed. Exploring these aspects, the book is divided into two parts: the first part focuses on the safety assessment guidelines of the CAC, while the second highlights new methods used for the evaluation of GMOs’ safety. Offering an essential, practical guide, it will be of interest to researchers and graduate students in the fields of food science and public health.

Перейти: https://doi.org/10.1007/978-981-10-3488-6

Дод.точки доступу:
Huang, Kunlun. \.\; SpringerLink (Online service)
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    Stewart, Graham G.
    Brewing and Distilling Yeasts [[electronic resource] /] : монография / Graham G. Stewart ; . - 1st ed. 2017. - [S. l. : s. n.]. - XIII, 423 p. 197 illus., 82 illus. in color. - Б. ц.
    Зміст:
1. Introduction --
2. History of brewing and distilling yeast --
3. Taxonomy of brewing and distilling yeasts and methods of identification --
4. Yeast culture collections, strain maintenance and propagation --
5. The structure and function of the yeast cell wall, plasma membrane and periplasm --
6. Energy metabolism by the yeast cell --
7. Yeast nutrition --
8. Yeast viability and vitality --
9. Bioethanol --
10. Killer (Zymocidal) yeasts --
11. Stress effects on yeast during brewing and distilling fermentations – high gravity effects --
12. Yeast management --
13. Harvesting and cropping yeast – yeast flocculation and centrifugation --
14. Yeast ethanol toxicity in distilling --
15. Flavour production by yeast --
16. Yeast genetic manipulation --
17. Non-Saccharomyces (and bacteria) yeasts that produce ethanol Epilogue.
Рубрики: Microbiology.
   Microbial genetics.
   Microbial genomics.
   Biodiversity.
   Food—Biotechnology.
   Eukaryotic Microbiology.
   Microbial Genetics and Genomics.
   Biodiversity.
   Food Science.
Анотація: This book is an overview considering yeast and fermentation. The similarities and differences between yeasts employed in brewing and distilling are reviewed. The implications of the differences during the production of beer and distilled products (potable and industrial) are discussed. This Handbook includes a review of relevant historical developments and achievements in this field, the basic yeast taxonomy and biology, as well as fundamental and practical aspects of yeast cropping (flocculation), handling, storage and propagation. Yeast stress, vitality and viability are also addressed together with flavor production, genetic manipulation, bioethanol formation and ethanol production by non-Saccharomyces yeasts and a Gram-negative bacterium. This information, and a detailed account of yeast research and its implications to both the brewing and distilling processes, is a useful resource to those engaged in fermentation, yeast and their many products and processes.

Перейти: https://doi.org/10.1007/978-3-319-69126-8

Дод.точки доступу:
Stewart, Graham G. \.\; SpringerLink (Online service)
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    The Cricket as a Model Organism [[electronic resource] :] : development, Regeneration, and Behavior / / ed. Horch, Hadley Wilson. [et al.]. - 1st ed. 2017. - [S. l. : s. n.]. - IX, 376 p. 106 illus., 62 illus. in color. - Б. ц.
    Зміст:
Preface --
Part I Development and Regeneration --
1 History of cricket biology --
2 Early development and diversity of Gryllus appendages --
3 Leg formation and regeneration --
4 Eye development and photoreception of a hemimetabolous insect, Gryllus bimaculatus --
5 An early embryonic diapause stage and developmental plasticity in the band-legged ground cricket Dianemobius nigrofasciatus --
Part II Physiology, Nervous System, and Behavior --
6 Molecular approach to the circadian clock mechanism in the cricket --
7 Hormonal circadian rhythm in the wing-polymorphic cricket Gryllus firmus: Integrating chronobiology, endocrinology and evolution --
8 Plasticity in the cricket central nervous system --
9 Learning and memory --
10 Neurons and networks underlying singing behaviour --
11 The cricket auditory pathway: neural processing of acoustic signals --
12 Neuromodulators and the control of aggression in crickets --
13 Fighting behavior—Understanding the mechanisms of group size-dependent aggression. --
14 Cercal system-mediated anti-predator behaviors --
15 The biochemical basis of life history adaptation: Gryllus studies lead the way --
16 Reproductive behavior and physiology in the cricket Gryllus bimaculatus --
Part III Experimental Approaches --
17 Protocols for olfactory conditioning experiments --
18 Optical recording methods--How to measure of neural activities with Calcium imaging --
19 Trackball systems for analyzing cricket phonotaxis --
20 Synthetic approaches for observing and measuring cricket behaviors --
21 Protocols in the cricket --
BM Index.
Рубрики: Animal models in research.
   Behavioral sciences.
   Developmental biology.
   Food—Biotechnology.
   Animal Models.
   Behavioral Sciences.
   Developmental Biology.
   Food Science.
Анотація: This book covers a broad range of topics about the cricket from its development, regeneration, physiology, nervous system, and behavior with remarkable recent updates by adapting the new, sophisticated molecular techniques including RNAi and other genome editing methods. It also provides detailed protocols on an array of topics and for basic experiments on the cricket. While the cricket has been one of the best models for neuroethological studies over the past 60 years, it has now become the most important system for studying basal hemimetabolous insects. The studies of Gryllus and related species of cricket will yield insight into evolutionary features that are not evident in other insect model systems, which mainly focus on holometabolous insects such as Drosophila, Tribolium, and Bombyx. Research on crickets and grasshoppers will be important for the development of pest-control strategies, given that some of the most notorious pests also belong to the order Orthoptera. At the same time, crickets possess an enormously high “food conversion efficiency”, making them a potentially important food source for an ever-expanding human population. This volume provides a comprehensive source of information as well as potential new applications in pest management and food production of the cricket. It will inspire scientists in various disciplines to use the cricket model system to investigate interesting and innovative questions.

Перейти: https://doi.org/10.1007/978-4-431-56478-2

Дод.точки доступу:
Horch, Hadley Wilson. \ed.\; Mito, Taro. \ed.\; Popadic, Aleksandar. \ed.\; Ohuchi, Hideyo. \ed.\; Noji, Sumihare. \ed.\; SpringerLink (Online service)
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    Shen, Cangliang.
    Food Microbiology Laboratory for the Food Science Student [[electronic resource] :] : a Practical Approach / / Cangliang. Shen, Zhang, Yifan. ; . - 1st ed. 2017. - [S. l. : s. n.]. - XI, 103 p. 42 illus., 40 illus. in color. - Б. ц.
    Зміст:
Chapter 1. Food Microbiology Laboratory Safety and Notebook Record --
Chapter 2. Staining Technology and Bright-field Microscope Use --
Chapter 3. Enumeration of Bacteria in Broth Suspension by Spread and Pour Plating --
Chapter 4. Isolation of Foodborne Pathogens on Selective, Differentiate and Enrich Medium by Streak-plating --
Chapter 5. Enumeration of Aerobic Plate Counts, Coliforms and Escherichia coli of Organic Fruit Juice on Petrifilm --
Chapter 6. Enumeration and Identification of Staphylococcus Aureus in Chicken Salads --
Chapter 7. Enumeration and Identification Listeria Monocytogenes on Ready-to-eat (RTE) Frankfurters --
Chapter 8. Isolation and Identification of Salmonella and Campylobacter spp. on Broiler Carcasses --
Chapter 9. Thermal Inactivation of Escherichia coli O157:H7 in Non-intact Reconstructed Beef Patties --
Chapter 10. Cultivation of Anaerobic Bacteria in Canned Food --
Chapter 11. Observation and Numeration of Molds from Spoiled Bread --
Chapter 12. PCR Identification of Listeria Monocytogenes in Deli Meat --
Chapter 13. Cheese Making and Characterization --
Chapter 14. Wine and Pickles Making and Characterization --
Chapter 15. Antimicrobial Resistant of Commensal Bacteria from Environment --
Chapter 16. Introduction of Oral Presentation and job Interview Preparation.
Рубрики: Microbiology.
   Food—Biotechnology.
   Food Microbiology.
   Food Science.
   Applied Microbiology.
Анотація: This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and federal food processing regulations. The listed laboratory exercises are aimed to provide a hands-on-opportunity for the student to practice and observe the principles of food microbiology. Students will be able to familiarize themselves with the techniques used to research, regulate, prevent and control the microorganisms in food and understand the function of beneficial microorganism during food manufacturing process.

Перейти: https://doi.org/10.1007/978-3-319-58371-6

Дод.точки доступу:
Zhang, Yifan.; Shen, Cangliang. \.\; SpringerLink (Online service)
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    Food Safety for Farmers Markets: A Guide to Enhancing Safety of Local Foods [[electronic resource] /] : монография / ed. Harrison, Judy A. - 1st ed. 2017. - [S. l. : s. n.]. - IX, 170 p. 34 illus., 26 illus. in color. - Б. ц.
    Зміст:
Chapter 1: An Introduction to Microorganisms That Can Impact Products Sold at Farmers’ Markets --
Chapter 2: Food Safety Hazards Identified on Small Farms --
Chapter 3: Potential Food Safety Hazards in Farmers’ Markets --
Chapter 4: Food Safety Considerations for Fruit and Vegetable Vendors --
Chapter 5: Food Safety Considerations for Meat and Poultry Vendors --
Chapter 6: Food Safety Considerations for All Other Foods Sold At Farmers’ Markets --
Chapter 7: An Overview of Farmers’ Markets in Canada --
Chapter 8: An Overview of Farmers’ Markets in Australia --
Chapter 9: Identifying Hazards and Food Safety Risks in Farmers’ Markets --
Chapter 10: Establishing a Food Safe Market: Considerations for Vendors at the Farmers’ Market.
Рубрики: Microbiology.
   Food—Biotechnology.
   Public health.
   Agriculture.
   Food Microbiology.
   Food Science.
   Public Health.
   Agriculture.
Анотація: This book describes practices used on farms and in farmers markets selling foods directly to consumers in U.S. and international markets. It identifies hazards associated with those practices that could put consumers at increased risk for foodborne illness. It also provides tools for identifying hazards on farms and in markets and guidance for establishing food-safe markets. The local food movement, inspired by initiatives such as the USDA’s “Know Your Farmer, Know Your Food”; “Farm to School”; “Farm to Pre-school”; and “The People’s Garden”, is sweeping the country. Nowhere is this interest more evident than at farmers markets. The number of farmers markets has increased almost 400% since the early 1990s, with over 8,600 farmers markets listed in the USDA’s market directory in 2016. Many of the customers for local markets are senior adults, people who may have health concerns, and mothers with young children shopping for foods they perceive to be healthier and safer than those available in grocery stores. This means that many of the customers may be in population groups that are most at risk for foodborne illness and the serious complications that can result. In surveys, however, farmers selling directly to consumers self-reported practices that could increase risk for foodborne illnesses. These included use of raw manure as fertilizer without appropriate waiting periods between application and harvest, as outlined in the National Organic Program, a lack of sanitation training for farm workers handling produce, a lack of proper cleaning and sanitizing of surfaces that come in contact with produce, and use of untested surface water for rinsing produce before taking it to market. Surveys of market managers found that many had limited experience and most had no food safety plans for their markets. Observational studies in markets have corroborated self-reported practices that could increase foodborne illness risks, including lack of handwashing, lack of access to well-maintained toilet and handwashing facilities, use of materials that cannot be cleaned and sanitized appropriately, and lack of temperature control for foods that must have time and temperature controlled for safety. These potential food safety risks are not only seen in U.S. farmers markets, but also have been identified in international markets. This book is unique in that it provides evidence-based information about food safety hazards and potential risks associated with farmers markets. It presents an overview of farm and market practices and offers guidance for enhancing food safety on farms and in markets for educators, farmers, producers, vendors and market managers. Dr. Judy A. Harrison is a Professor in the Department of Foods and Nutrition at the University of Georgia (UGA) where she has been named a Walter Bernard Hill Fellow for distinguished achievement in public service and outreach. Serving as a food safety specialist for UGA Cooperative Extension, she has provided 25 years of food safety education for a variety of audiences across the food system.

Перейти: https://doi.org/10.1007/978-3-319-66689-1

Дод.точки доступу:
Harrison, Judy A. \ed.\; SpringerLink (Online service)
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    The Lychee Biotechnology [[electronic resource] /] : монография / ed. Kumar, Manoj. [et al.]. - 1st ed. 2017. - [S. l. : s. n.]. - XVI, 448 p. 170 illus., 48 illus. in color. - Б. ц.
    Зміст:
Chapter 1. Litchi Fruit Set, Development and Maturation --
Chapter 2. Litchi Breeding and Plant Management in Taiwan --
Chapter 3. Biotechnological Advances in Lychee (Litchi chinensis.) and Their Future Implication in Improvement of Crop --
Chapter 4. Biotechnological Interventions in Litchi (Litchi chinensis Sonn.) for the Improvement of Fruit Quality and Post-Harvest Storage --
Chapter 5. Lychee Biology and Biotechnology --
Chapter 6. The Lychee Fruit: Post Harvest Handling Techniques --
Chapter 7. Secondary Metabolite Credentials and Biological Properties of Litchi Chinensis --
Chapter 8. Abiotic Stress Management in Fruit Crop Litchi chinensis --
Chapter 9. Strategies to Retard Postharvest Pericarp Browning in Lychee Fruit --
Chapter 10. Intellectual Property Rights Protection in Plants: Scopes in Lychee Commercialization --
Chapter 11. Genetic Manipulation of Litchi for Crop Improvement: Challenges and Possibilities --
Chapter 12. Regeneration from Nodal Explants of Field-Grown Litchi (Litchi chinensis Sonn.) Fruit Trees --
Chapter 13. Bioactive Compounds and Medicinal Importance of Litchi chinensis --
Chapter 14. Advances in Litchi Biotechnology: Achievements and Opportunities --
Chapter 15. Ex Situ Conservation Strategies in Litchi Germplasm --
Chapter 16. Isolation, Identification and Pharmacological Activity of Phytochemicals Present in Litchi chinensis --
Chapter 17. Litchi chinensis (litchi): A General Account with Special Reference to Propagation Practices --

Рубрики: Plant breeding.
   Developmental biology.
   Plant genetics.
   Agriculture.
   Food—Biotechnology.
   Plant Breeding/Biotechnology.
   Developmental Biology.
   Plant Genetics and Genomics.
   Agriculture.
   Food Science.
Анотація: This book provides systematic information on the lychee and modern tools to promote its sustainable growth and development. Including dedicated chapters on the evolution and diversification of the lychee, it highlights its genetic makeup and reciprocal exogenous factors, addressing the narrow genetic pool and lack of natural biodiversity. It also discusses issues related to post-harvest losses and robust approaches at the commercial level. Further, the book offers insights on in vitro propagation methods and prospective transgenic approaches for selected lychee cultivars. Chapters on the production of bioactive compounds and their enhancement through genetic transformation and elicitation are also included, reflecting the latest advances in the field of lychee biotechnology. Lastly, the book explores the use of molecular marker techniques to achieve the desired improvements in fruit trees’ medicinal and aesthetic value.

Перейти: https://doi.org/10.1007/978-981-10-3644-6

Дод.точки доступу:
Kumar, Manoj. \ed.\; Kumar, Vivek. \ed.\; Prasad, Ram. \ed.\; Varma, Ajit. \ed.\; SpringerLink (Online service)
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    Silva, Christopher J.
    Shiga toxins [[electronic resource] :] : a Review of Structure, Mechanism, and Detection / / Christopher J. Silva, Brandon, David L., Skinner, Craig B., He, Xiaohua. ; . - 1st ed. 2017. - [S. l. : s. n.]. - XVIII, 118 p. 31 illus. in color. - Б. ц.
    Зміст:
Introduction --
Outbreaks of Shiga toxin-related poisoning --
Structure of Shiga toxins and other AB5 toxins --
Regulation of Shiga toxin production --
Significant threats to human health --
Detection methods for Shiga toxins and Shiga toxin-producing E. coli --
Conclusions and a glimpse into the future.
Рубрики: Microbiology.
   Food—Biotechnology.
   Public health.
   Food Microbiology.
   Food Science.
   Public Health.
Анотація: This book presents an overview of Shiga toxin-producing E. coli (STEC), with in-depth coverage of key areas such as recent Shiga toxin-related poisonings in Europe and the US, the structure, production, and mechanism of action of Shiga toxin, and current methods of detection. The globalization of food production has introduced new risk factors and intensified existing hazards, complicating the assurance of food safety. Foodborne illness outbreaks, such as those related to STEC, are becoming more common and more dangerous. The threat that these bacterial toxins pose to the food supply is magnified by the frequent occurrence and severity of Shiga toxin-caused disease. As a result, STEC and their toxins remain a primary concern in food safety. This review serves as a key resource for scientists in the field and public health and regulatory officials charged with maintaining food safety. This book also looks to the future of treatment of Shiga toxin-associated disease, specifically the translation of lab bench science into clinical therapeutic strategies.

Перейти: https://doi.org/10.1007/978-3-319-50580-0

Дод.точки доступу:
Brandon, David L.; Skinner, Craig B.; He, Xiaohua.; Silva, Christopher J. \.\; SpringerLink (Online service)
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    Shaheen, Shabnum.
    Edible Wild Plants: An alternative approach to food security [[electronic resource] /] : монография / Shabnum. Shaheen, Ahmad, Mushtaq., Haroon, Nidaa. ; . - 1st ed. 2017. - [S. l. : s. n.]. - XVIII, 183 p. 107 illus. in color. - Б. ц.
Рубрики: Plant systematics.
   Plant taxonomy.
   Food—Biotechnology.
   Plant Systematics/Taxonomy/Biogeography.
   Food Science.
Анотація: This text focuses on underutilized wild plants that can help to reduce food deficiency in developing nations. Edible wild plants are viewed as a potential solution for overcoming food insecurity for families in these regions, with a specific focus on sustainable production and conservation measures. Detailed analysis of specific wild plants is provided, including the nutritional contents of each plant. A full list of edible wild plants is included for the benefit of researchers, plus a pictorial guide for easy identification of these plants. Specific case studies are provided in which edible wild plants are used to reduce food insecurity, and the diversity of edible wild plants is studied from a global perspective. In developing countries, a significant obstacle to human survival is the increasing gap between food availability and the growing human population. Food insecurity results in less consumption of fruits and vegetables and leads to mineral and vitamin deficiency for individuals in these regions. Edible Wild plants: An alternative approach to food security focuses on growing and using wild plants in order to reduce food insecurity and malnutrition. Wild edible plants are inexpensive and are a rich source of antioxidants, vitamins, fiber, and minerals. As the first book to specifically focus on edible wild plants and their vital role in food security and nutrition, this text is incredibly valuable to any researcher studying innovative potential solutions to food deficiency in the developing world.

Перейти: https://doi.org/10.1007/978-3-319-63037-3

Дод.точки доступу:
Ahmad, Mushtaq.; Haroon, Nidaa.; Shaheen, Shabnum. \.\; SpringerLink (Online service)
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10.

    Biology of Microorganisms on Grapes, in Must and in Wine [[electronic resource] /] : монография / ed.: Konig, Helmut., Unden, Gottfried., Frohlich, Jurgen. - 2nd ed. 2017. - [S. l. : s. n.]. - XXII, 710 p. 128 illus., 92 illus. in color. - Б. ц.
    Зміст:
Diversity of Microorganisms --
Lactic Acid Bacteria --
Acetic Acid Bacteria --
Yeasts --
Fungi of Grapes --
Viruses of Wine-Associated Yeast and Bacteria --
Yeast Mixtures and Saccharomyces Hybrids: Suitable Tools for Performing More Sophisticated Must Fermentations.-Phytopathogenic Microorganisms on Vine --
Primary, Secondary and Energy Metabolism --
Sugar Metabolism by Saccharomyces and non-Saccharomyces Yeasts --
Metabolism and Tansport of Sugars and Organic Acids by Lactic Acid Bacteria from Wine and Must --
Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate --
Usage and Formation of Sulphur Compounds --
Polysaccharide Production by Grapes, Must, and Wine Microorganisms --
Microbial Enzymes: Relevance for Winemaking --
Laccases of Botrytis cinerea --
Polyphenol Oxidases from Wine Grapes --
Stimulating and Inhibitory Growth Factors --
Physical and Chemical Stress Factors in Yeast --
Physical and Chemical Stress Factors in Lactic Acid Bacteria --
Influence of Phenolic Compounds and Tannins on Wine-Related Microorganisms --
Molecular Biology and Regulation --
Genomic evolution and adaptation to wine of Oenococcus oeni --
The Genome of Acetic Acid Bacteria --
Plasmids from Wine-Related Lactic Acid Bacteria --
Modern Methods --
Molecular Methods for Identification of Wine Microorganisms and Yeast Development --
Maintenance of Wine-Associated Microorganisms --
DNA Arrays --
Application of Yeast and Bacteria as Starter Cultures --
Application of Microbial Enzymes during Wine Making --
Mass Spectrometry, a powerful tool for the identification of wine-related bacteria and yeast.
Рубрики: Microbiology.
   Agriculture.
   Plant biochemistry.
   Food—Biotechnology.
   Food Microbiology.
   Applied Microbiology.
   Agriculture.
   Plant Biochemistry.
   Food Science.
Анотація: The second edition of the book begins with the description of the diversity of wine-related microorganisms, followed by an outline of their primary and energy metabolism. Subsequently, important aspects of the secondary metabolism are dealt with, since these activities have an impact on wine quality and off-flavour formation. Then chapters about stimulating and inhibitory growth factors follow. This knowledge is helpful for the growth management of different microbial species. The next chapters focus on the application of the consolidated findings of molecular biology and regulation the functioning of regulatory cellular networks, leading to a better understanding of the phenotypic behaviour of the microbes in general and especially of the starter cultures as well as of stimulatory and inhibitory cell-cell interactions during wine making. In the last part of the book, a compilation of modern methods complete the understanding of microbial processes during the conversion of must to wine. This broad range of topics about the biology of the microbes involved in the vinification process could be provided in one book only because of the input of many experts from different wine-growing countries.

Перейти: https://doi.org/10.1007/978-3-319-60021-5

Дод.точки доступу:
Konig, Helmut. \ed.\; Unden, Gottfried. \ed.\; Frohlich, Jurgen. \ed.\; SpringerLink (Online service)
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11.

    Foodborne Pathogens [[electronic resource] :] : virulence Factors and Host Susceptibility / / ed.: Gurtler, Joshua B., Doyle, Michael P., Kornacki, Jeffrey L. - 1st ed. 2017. - [S. l. : s. n.]. - VIII, 652 p. 25 illus., 12 illus. in color. - Б. ц.
    Зміст:
1. Advantages of Virulotyping Pathogens Over Traditional Identification and Characterization Methods --
2. Varying pathogenicity of Campylobacter jejuni isolates --
3. Strain-specific virulence differences in Listeria monocytogenes: current perspectives in addressing an old and vexing issue --
4. The Listeria monocytogenes triad for success: food matrix, stress response and virulence --
5. Virulence traits in the Cronobacter genus --
6. Factors Affecting Variation in Salmonella Virulence --
7. Shigella: Virulence Factors and Pathogenicity --
8. Alterations in Shiga toxin-producing E. coli colonization and virulence following dietary modulation and administration of antimicrobials --
9. The Role of Alternative Sigma Factors in Pathogen Virulence --
10. The Effects of Food Composition on Foodborne Illness Infectious Dose and Host Susceptibility --
11. The Rise of Genomics and the Promise of Whole Genome Sequencing for Understanding Microbial Foodborne Pathogens --
12. Host innate immune factors influencing enterohemorrhagic Escherichia coli pathogenicity --
13. In Defense of the European 100 CFU of Listeria monocytogenes/g in ready-to-eat foods --
14. Science to Support the Prevention of Listeria monocytogenes in Ready-to-Eat Foods --
15. Foodborne Pathogens: Virulence Factors and Host Susceptibility --
16. Infectious Dose and an Aging Population: Susceptibility of the Aged to Foodborne Pathogens --
18. Foodborne Pathogens and host predilection --
19. The influence of virulence factors on dose response of food-borne pathogens --
20. Clostridium botulinum and the Most Poisonous Poison --
21. Mitigation of foodborne illnesses by probiotics. .
Рубрики: Microbiology.
   Food—Biotechnology.
   Public health.
   Bacteriology.
   Medical microbiology.
   Food Microbiology.
   Food Science.
   Public Health.
   Bacteriology.
   Medical Microbiology.
Анотація: Foodborne illnesses continue to be a major public health concern. All members of a particular bacterial genera (e.g., Salmonella, Campylobacter) or species (e.g., Listeria monocytogenes, Cronobacter sakazakii) are often treated by public health and regulatory agencies as being equally pathogenic; however, this is not necessarily true and is an overly conservative approach to ensuring the safety of foods. Even within species, virulence factors vary to the point that some isolates may be highly virulent, whereas others may rarely, if ever, cause disease in humans. Hence, many food safety scientists have concluded that a more appropriate characterization of bacterial isolates for public health purposes could be by virotyping, i.e., typing food-associated bacteria on the basis of their virulence factors. The book is divided into two sections. Section I, “Foodborne Pathogens and Virulence Factors,” hones in on specific virulence factors of foodborne pathogens and the role they play in regulatory requirements, recalls, and foodborne illness. The oft-held paradigm that all pathogenic strains are equally virulent is untrue. Thus, we will examine variability in virulence between strains such as Listeria, Salmonella, Campylobacter, Cronobacter, etc. This section also examines known factors capable of inducing greater virulence in foodborne pathogens. Section II, “Foodborne Pathogens, Host Susceptibility, and Infectious Dose” , covers the ability of a pathogen to invade a human host based on numerous extraneous factors relative to the host and the environment. Some of these factors include host age, immune status, genetic makeup, infectious dose, food composition and probiotics. Readers of this book will come away with a better understanding of foodborne bacterial pathogen virulence factors and pathogenicity, and host factors that predict the severity of disease in humans.

Перейти: https://doi.org/10.1007/978-3-319-56836-2

Дод.точки доступу:
Gurtler, Joshua B. \ed.\; Doyle, Michael P. \ed.\; Kornacki, Jeffrey L. \ed.\; SpringerLink (Online service)
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12.

    Applied Genomics of Foodborne Pathogens [[electronic resource] /] : монография / ed.: Deng, Xiangyu., den Bakker, Henk C., Hendriksen, Rene S. - 1st ed. 2017. - [S. l. : s. n.]. - XI, 205 p. 28 illus., 19 illus. in color. - Б. ц.
    Зміст:
Preface --
1. Role of Whole Genome Sequencing in the Public Health Surveillance of Foodborne Pathogens --
2. Global Microbial Identifier --
3. The Use of Whole Genome Sequencing for Surveillance of Enteric Organisms by United States Public Health Laboratories --
4. Bioinformatics Aspects of Foodborne Pathogen Research --
5. The CGE Tool Box --
6. Genomic Diversity in Salmonella enterica --
7. Verocytotoxin-producing Escherichia coli in the Genomic Era: From Virulotyping to Pathogenomics --
8. Campylobacter --
9. Genomics and Foodborne Viral Infections --
10. Transcriptomics and Proteomics of Foodborne Bacterial Pathogens --
Index.
Рубрики: Microbiology.
   Food—Biotechnology.
   Bioinformatics.
   Microbial genetics.
   Microbial genomics.
   Food Microbiology.
   Food Science.
   Bioinformatics.
   Microbial Genetics and Genomics.
   Applied Microbiology.
Анотація: This book provides a timely and thorough snapshot into the emerging and fast evolving area of applied genomics of foodborne pathogens. Driven by the drastic advance of whole genome shot gun sequencing (WGS) technologies, genomics applications are becoming increasingly valuable and even essential in studying, surveying and controlling foodborne microbial pathogens. The vast opportunities brought by this trend are often at odds with the lack of bioinformatics know-how among food safety and public health professionals, since such expertise is not part of a typical food microbiology curriculum and skill set. Further complicating the challenge is the large and ever evolving body of bioinformatics tools that can obfuscate newcomers to this area. Although reviews, tutorials and books are not in short supply in the fields of bioinformatics and genomics, until now there has not been a comprehensive and customized source of information designed for and accessible to microbiologists interested in applying cutting-edge genomics in food safety and public health research. This book fills this void with a well-selected collection of topics, case studies, and bioinformatics tools contributed by experts at the forefront of foodborne pathogen genomics research.

Перейти: https://doi.org/10.1007/978-3-319-43751-4

Дод.точки доступу:
Deng, Xiangyu. \ed.\; den Bakker, Henk C. \ed.\; Hendriksen, Rene S. \ed.\; SpringerLink (Online service)
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13.

    Microbial Control and Food Preservation [[electronic resource] :] : theory and Practice / / ed.: Juneja, Vijay K., Dwivedi, Hari P., Sofos, John N. - 1st ed. 2017. - [S. l. : s. n.]. - XII, 430 p. 37 illus., 10 illus. in color. - Б. ц.
    Зміст:
Food Preservation and Safety --
Principles of Food Preservation --
Application of Omics Technologies and Computational Approaches for Control of Foodborne Pathogens in Foods --
Natural Food Antimicrobials of Animal Origin --
Natural Food Antimicrobials of Plant Origin --
Natural Food Antimicrobials of Microbial Origin --
Antimicrobial Peptides and Polyphenols: Implications in Food Safety and Preservation --
Delivery Systems for Introduction of Natural Antimicrobials into Foods --
Microbial Resistance to Antimicrobials.-  Interventions for Fresh Produce --
Preservation Methods for Meat and Poultry --
Microbial Control of Milk and Milk Products --
Microbial Fermentation in Food Preservation --
Non Thermal Methods for Food Preservation --
Antimicrobial Gases for Food Application --
Current State of the Art and Recent Innovations for Antimicrobial Food Packaging --
Consumer Perception of Food Preservation Techniques --
Statistical Derivation of Sampling Plans for Microbiological Testing of Foods --
Antimicrobials and Food Preservation: A Risk Assessment Approach.
Рубрики: Microbiology.
   Food—Biotechnology.
   Applied Microbiology.
   Food Science.
   Microbiology.
Анотація: This edited volume provides up-to-date information on recent advancements made in the field of food preservation to enhance microbiological safety and quality. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described.

Перейти: https://doi.org/10.1007/978-1-4939-7556-3

Дод.точки доступу:
Juneja, Vijay K. \ed.\; Dwivedi, Hari P. \ed.\; Sofos, John N. \ed.\; SpringerLink (Online service)
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14.

    Jukanti, Aravind.
    Polyphenol Oxidases (PPOs) in Plants [[electronic resource] /] : монография / Aravind. Jukanti ; . - 1st ed. 2017. - [S. l. : s. n.]. - VII, 131 p. 41 illus., 26 illus. in color. - Б. ц.
    Зміст:
Chapter 1. Introduction --
Chapter 2. Distribution, Localization and Structure of Plant Polyphenol Oxidases (PPOs) --
Chapter 3. Physicochemical Properties of Polyphenol Oxidases --
Chapter 4. Reaction Features of Polyphenol Oxidases --
Chapter 5. Function(s)/Role(s) of Polyphenol Oxidases --
Chapter 6. Polyphenol Oxidases(s): Importance in Food Industry --
Chapter 7. Advances in Polyphenol Oxidase (PPO) Research.
Рубрики: Plant biochemistry.
   Food—Biotechnology.
   Plant genetics.
   Plant physiology.
   Plant breeding.
   Plant Biochemistry.
   Food Science.
   Plant Genetics and Genomics.
   Plant Physiology.
   Plant Breeding/Biotechnology.
Анотація: This book is first of its kind exclusively dedicated to plant polyphenol oxidases (PPOs), highlighting their importance in the food processing industry. By reviewing the scientific developments of the past several decades, it offers a comprehensive overview of various aspects of plant PPOs, including chemistry, structure, functions, regulation, genetics/genomics and molecular aspects. PPOs are copper-containing proteins found in several plant species that catalyze the hydroxylation of o-monophenols to o-diphenols and oxidation of the o-dihydroxyphenols to o-quinones. Further, the quonines undergo self-polymerization or react with amines/thiol groups to produce brown/dark coloration of products. All the PPOs contain two Cu-binding sites (CuA and CuB) as their central domain, these interact with phenolic substrates and molecular oxygen. Several of the plant PPOs contain an N-terminal transit peptide (~80-100 amino acids ) necessary for plastid import. The PPOs occur in latent form that are activated by various treatments including acid and base shock, exposure to detergents or proteolytic degradation. The pH optimum of PPOs varies widely depending upon different plant species but is usually ~4.0 – 8.0. Similarly, the optimum temperature also varies as per the source and substrate involved ranging from 30 to 45 °C. Multiple PPO isoforms have been reported in several plant species, and the chromosomal location of PPOs has also been studied in some species. The physiological role (s) of PPOs is not entirely understood, but they could be involved in defense-related functions in plants. From an applied perspective, PPOs are implicated in enzymatic browning/darkening of cereal products, vegetables and fruits. Interestingly, browning is preferred in some instances like the processing of black tea, cocoa, and coffee as it enhances their quality by forming flavorful products. There have been initiatives to specifically breed and develop cultivars with reasonably low PPO levels in the mature grain or fruit. Further, several types of inhibitors that reduce the PPO activity have also been identified. Despite their commercial/economic importance and the availability of literature on different aspects of PPOs in different plant species, this is the first book to provide basic information regarding PPOs. It is a valuable resource for researchers involved in quality-related research specifically in crops, vegetables and fruits. Further, as PPOs are also implicated in defense- or stress-related functions, the book is also useful to breeders, pathologists, molecular biologists, physiologists and entomologists.

Перейти: https://doi.org/10.1007/978-981-10-5747-2

Дод.точки доступу:
Jukanti, Aravind. \.\; SpringerLink (Online service)
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15.

    Practical Tools for Plant and Food Biosecurity [[electronic resource] :] : results from a European Network of Excellence / / ed. Gullino, Maria Lodovica. [et al.]. - 1st ed. 2017. - [S. l. : s. n.]. - X, 384 p. 38 illus., 30 illus. in color. - Б. ц.
    Зміст:
1.Foreword --
2. Preface --
3. Considering vulnerabilities, threats and gaps in plant and food biosecurity --
4.Characterization of the threat resulting from plant pathogen use as anti-crop bioweapons: an EU perspective on agroterrorism --
5. Vulnerabilities, Threats and Gaps in Food Biosecurity --
6. Recent Outbreaks of Human Pathogens on Plants (HPOPs) on Fresh Produce – Lessons Learned from the Practice --
7. Regulatory framework for biosecurity --
8. A risk management framework for plant biosecurity --
9. Integrating crop bioterrorism hazards into pest risk assessment tools --
10. Detection of mycotoxins in food: Applications of rapid and reliable tools in a biosecurity context --
11. Containment of mycotoxins in the food chain by using decontamination and detoxification techniques --
12. Decision tool for assessing the likelihood of an intentional foodborne illness outbreak --
13. Diagnostic tools for plant biosecurity --
14. The European Union Plant Diagnostic Information System (EUPDIS): A platform for collaborative diagnostics and a tool for early detection of plant pathogens --
15. Containment and eradication of Invasive Pathogens --
16. Applications and Assessment of Microbial Forensics in a Field Outbreak of Salmon Blotch of Onion in Israel --
17. The fragmentation of plant and food biosecurity research networks: A scientometric analysis --
18. Developing an International Communications Network: The PlantFoodSec model --
19. Training and Knowledge Transfer to Support Strong, Comprehensive National and International Plant Biosecurity Preparedness --
20. Making the most of international opportunities and experiences for researchers' training within a large, multinational EU project: The students’ perspective --
21. The need for international perspectives to solve global biosecurity challenges.
Рубрики: Plant pathology.
   Agriculture.
   Food—Biotechnology.
   Forensic science.
   Environmental law.
   Environmental policy.
   Plant Pathology.
   Agriculture.
   Food Science.
   Forensic Science.
   Environmental Law/Policy/Ecojustice.
Анотація: This volume is part of a series of volumes on Plant Pathology in the twenty-first Century and it stems from Plant and Food Biosecurity (PLANTFOODSEC), a Network of Excellence funded under the European 7th Framework Programme for Research and Technological Development focusing on biological threats having the capacity to affect and damage agriculture, infect plants and ultimately affect food and feed at any stage in the supply chain. Biosecurity is a strategic and integrated approach for analysing and managing relevant risks to human, animal and plant life and health, and associated risks to the environment. Although most plant disease and food safety outbreaks have natural causes or are the result of inadvertent introductions of pathogens through human activities, the risk of a deliberate introduction of a high consequence plant pathogen or human pathogen on plant cannot be excluded. The considerable amount of research on plant biosecurity and food safety promoted by the European Union – which has also involved non-EU countries such as the United States, Israel and Turkey – has made possible the development of a comprehensive set of tools covering the entire risk management cycle — from prevention to preparedness, detection, response and recovery - which are presented in this book. In particular the different chapters cover the identification and regulatory analysis of biosecurity challenges; pest risk assessment; experimental and modelling approaches; decision tools and microbial forensics; diagnostics and detection tools. Moreover training, dissemination and networking subjects are also covered. This book is aimed at researchers, graduates and policy makers in the field of Plant Health, Food Safety and Food Security.

Перейти: https://doi.org/10.1007/978-3-319-46897-6

Дод.точки доступу:
Gullino, Maria Lodovica. \ed.\; Stack, James P. \ed.\; Fletcher, Jacqueline. \ed.\; Mumford, John D. \ed.\; SpringerLink (Online service)
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16.

    Springer Handbook of Odor [[electronic resource] /] : монография / ed. Buttner, Andrea. - 1st ed. 2017. - [S. l. : s. n.]. - XXXII, 1151 p. 458 illus. in color. - Б. ц.
    Зміст:
History of Odor and Odorants --
Molecular Aspects and Formation Pathways --
Food and Flavors --
Analytics, Sensor Technology and Human-Sensory Evaluation --
Odorant Sensing and Physiological Effects --
Psycho-Physical and Cognitive Aspects of Odor Perception --
Human Body Odor, Chemo-Communication and Behavioral Implications --
Odors in Language, Culture and Design.
Рубрики: Food—Biotechnology.
   Analytical chemistry.
   Human physiology.
   Experiential research.
   Materials science.
   Food Science.
   Analytical Chemistry.
   Human Physiology.
   Psychology Research.
   Materials Science, general.
Анотація: The Springer Handbook of Odor is the definitive guide to all aspects related to the study of smell and their impact on human life. For the first time, this handbook aligns the senso-chemo-analytical characterization of everyday smells encountered by mankind, with the elucidation of perceptual, hedonic, behavioral and physiological responses of humans to such odors. From birth onwards we learn to interact with our environment using our sense of smell. Moreover, evolutionary processes have engendered a multi-faceted communication that is supported – even dominated – by olfaction. This compilation examines the responses of humans to odors at different stages of life, thereby building a foundation for a widely overseen area of research with broader ramifications for human life. The expert international authors and editor align aspects, concepts, methodologies and perspectives from a broad range of different disciplines related to the science of smell. These include chemistry, physiology, psychology, material sciences, technology but also disciplines related to linguistics, culture, art and design. This handbook, edited by an internationally renowned aroma scientist with the support of an outstanding team of over 60 authors, is an authoritative reference for researchers in the field of odors both in academia and in industry and is also a useful reference for newcomers to the area.

Перейти: https://doi.org/10.1007/978-3-319-26932-0

Дод.точки доступу:
Buttner, Andrea. \ed.\; SpringerLink (Online service)
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17.

    Nielsen, S. Suzanne.
    Food Analysis Laboratory Manual [[electronic resource] /] : монография / S. Suzanne. Nielsen ; . - 3rd ed. 2017. - [S. l. : s. n.]. - XI, 249 p. 330 illus., 96 illus. in color. - Б. ц.
    Зміст:
Laboratory Standard Operating Procedures --
Preparation of Reagents and Buffers --
Dilution and Concentration Calculations --
Use of Statistics in Food Analysis --
Nutritional Labeling Using a Computer Program --
Accuracy and Precision Assessment --
High Performance Liquid Chromatography --
Gas Chromatography --
Mass Spectometry with High Performance Liquid Chromatography --
Moisture Content Determination --
Ash Content Determination --
Fat Content Determination --
Protein Nitrogen Determination --
Total Carbohydrate by Phenol-Sulfuric Acid Method --
Vitamin C Determination by Indophenol Method --
Water Hardness Testing by Complexometric Determination of Calcium --
Phosphorus Determination by Murphy-Riley Method --
Iron Determination by Ferrozine Method --
Sodium Determination Using Ion Selective Electrodes, Mohr Titration, and Test Strips --
Sodium and Potassium Determinations by Atomic Absorption Spectroscopy and Inductively Coupled Plasma-Optical Emission Spectroscopy --
Standard Solutions and Titratable Acidity --
Fat Characterization --
Proteins: Extraction, Quantitation, and Electrophoresis --
Glucose Determination by Enzyme Analysis --
Gliadin Detection by Immunoassay --
Viscosity Measurements of Fluid Food Products --
CIE Color Specifications Calculated from Reflectance or Transmittance Spectra --
Extraneous Matter Examination --
Answers to Practice Problems.
Рубрики: Food—Biotechnology.
   Chemical engineering.
   Spectroscopy.
   Food Science.
   Industrial Chemistry/Chemical Engineering.
   Spectroscopy/Spectrometry.
Анотація: This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. New to this third edition of the laboratory manual are four introductory chapters that complement both the textbook chapters and the laboratory exercises. The 24 laboratory exercises in the manual cover 21 of the 35 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component or characteristic. Most of the laboratory exercises include the following: background, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.

Перейти: https://doi.org/10.1007/978-3-319-44127-6

Дод.точки доступу:
Nielsen, S. Suzanne. \.\; SpringerLink (Online service)
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18.

    Mosher, Michael.
    Brewing Science: A Multidisciplinary Approach [[electronic resource] /] : монография / Michael. Mosher, Trantham, Kenneth. ; . - 1st ed. 2017. - [S. l. : s. n.]. - XIII, 408 p. 176 illus., 104 illus. in color. - Б. ц.
    Зміст:
Introduction to Brewing Science --
Beer Styles --
Molecules and Other Matters --
Overview of the Brewing Process --
The Food for the Brew --
Mashing --
Sparging --
Wort Boiling --
Cooling and Fermenting --
Conditioning --
Packaging --
Quality Assurance and Quality Control --
Appendix A --
Appendix B.
Рубрики: Food—Biotechnology.
   Organic chemistry.
   Food Science.
   Organic Chemistry.
Анотація: This text finally collects all the introductory aspects of beer brewing science into one place for undergraduate brewing science courses. This expansive and detailed work is written in conversational style, walking students through all the brewing basics from the origin and history of beer to the brewing process to post-brew packaging and quality control and assurance. As an introductory text, this book assumes the reader has no prior knowledge of brewing science and only limited experience with chemistry, biology and physics. The text provides students with all the necessary details of brewing science using a multidisciplinary approach, with a thorough and well-defined program of in-- Chapter and end-of-- Chapter problems. As students solve these problems, they will learn how scientists think about beer and brewing and develop a critical thinking approach to addressing concerns in brewing science. As a truly comprehensive introduction to brewing science, Brewing Science: A Multidisciplinary Approach walks students through the entire spectrum of the brewing process. The different styles of beer, the molecular makeup and physical parameters, and how those are modified to provide different flavors are listed. All aspects of the brewery process, from the different setup styles to sterility to the presentation of the final product, are outlined in full. All the important brewing steps and techniques are covered in meticulous detail, including malting, mashing, boiling, fermenting and conditioning. Bringing the brewing process full circle, this text covers packaging aspects for the final product as well, focusing on everything from packaging technology to quality control. Students are also pointed to the future, with coverage of emerging flavor profiles, styles and brewing methods. Each chapter in this textbook includes a sample of related laboratory exercises designed to develop a student’s capability to critically think about brewing science. These exercises assume that the student has limited or no previous experience in the laboratory. The tasks outlined explore key topics in each chapter based on typical analyses that may be performed in the brewery. Such exposure to the laboratory portion of a course of study will significantly aid those students interested in a career in brewing science.

Перейти: https://doi.org/10.1007/978-3-319-46394-0

Дод.точки доступу:
Trantham, Kenneth.; Mosher, Michael. \.\; SpringerLink (Online service)
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19.

    Lagana, Pasqualina.
    Chemistry and Hygiene of Food Additives [[electronic resource] /] : монография / Pasqualina. Lagana, Avventuroso, Emanuela. [et al.] ; . - 1st ed. 2017. - [S. l. : s. n.]. - IX, 46 p. 1 illus. in color. - Б. ц.
    Зміст:
Classification and Technological purposes of Food Additives: the European point of view --
The Codex Alimentarius and the European Legislation on Food Additives --
Food Additives and Effects on the Microbial Ecology in Yoghurts --
Use and Abuse of Food Additives in Edible Products. Health Consequences for Consumers.
Рубрики: Food—Biotechnology.
   Public health.
   Agriculture.
   Law—Europe.
   Food Science.
   Public Health.
   Agriculture.
   European Law.
Анотація: This brief addresses important aspects of food additives. Through four chapters, the authors describe the chemistry of food additives, the regulatory classification of additives on a large-scale, the risks involved in using chemicals for food preparation – including implications this has on food hygiene, and case-study examples taken from the dairy industry. More specifically, chapter one provides a list of the technological purposes of food additives defined for European use; chapter two explains the 'General Standards for Food Additives' (Codex Alimentarius Commission) which is a harmonised, workable and indisputable international standard; chapter three describes the use of selected food additives in the dairy sector, particularly with relation to the production of yoghurt products; and chapter four addresses the impact of additives on human health. This brief is of interest to researchers working in the area of food production and international regulation, both in academia and industry.

Перейти: https://doi.org/10.1007/978-3-319-57042-6

Дод.точки доступу:
Avventuroso, Emanuela.; Romano, Giovanni.; Gioffre, Maria Eufemia.; Patane, Paolo.; Parisi, Salvatore.; Moscato, Umberto.; Delia, Santi.; Lagana, Pasqualina. \.\; SpringerLink (Online service)
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20.

    Brown Rice [[electronic resource] /] : монография / ed.: Manickavasagan, Annamalai., Santhakumar, Chandini., Venkatachalapathy, N. - 1st ed. 2017. - [S. l. : s. n.]. - XIV, 290 p. 41 illus., 23 illus. in color. - Б. ц.
    Зміст:
Part 1. Milling --
1. Rice Milling Technology to Produce Brown Rice --
Part. 2. Physical and Chemical Properties --
2. Variations in Brown Rice Quality among Cultivars --
3. Engineering Properties of Brown Rice from Selected Indian Varieties --
4.Brown Rice Flour Rheology --
5. Physicochemical Characteristics of Rice Bran --
Part 3 --
Nutritional and Health Benefits --
6. Chemical and Nutritional Properties of Brown Rice --
7. Medicinal and Health Benefits of Brown Rice --
8 .Glycemic Properties of Brown Rice --
9. Nutritional and Health Benefits of Rice Bran Oil --
10. Microbial Association in Brown Rice and their Influence on Human Health --
Part 4. Value Addition --
11. Germinated Brown Rice --
12. Value Added Products from Brown Rice --
Part 5. Storage --
13. Extending Shelf Life of Brown Rice Using Infrared Heating --
14. Storage Entomology of Brown Rice --
Part 5. Challenges in Consumption and Marketing --
15. Hurdles in Brown Rice Consumption --
16. Opportunities and Challenges in Marketing of Brown rice.
Рубрики: Food—Biotechnology.
   Agriculture.
   Nutrition   .
   Plant breeding.
   Food Science.
   Agriculture.
   Nutrition.
   Plant Breeding/Biotechnology.
Анотація: This book provides a broad-based foundation of knowledge about brown rice, including the latest information on health benefits and disease prevention resulting from consumption of brown rice, and information on consumer knowledge, attitudes, and behaviors towards brown rice. It is the first book of its kind to provide a comprehensive review of current brown rice science and technology, regulatory/policy issues, dietary intake, consumer interest and health promotion. The edited volume focuses on the latest developments in breeding varieties for high quality brown rice, varietal variations, defects, milling, cooking quality, eating quality, post-harvest management and methods to improve shelf life. Contributing authors address the physical, chemical, engineering, nutritional and glycemic qualities of brown rice in different chapters. Authors also discuss the physiological functions of brown rice in vivo and radical scavenging activity, emphasizing their importance to grow ers, technologists and consumers, and providing insight into future advances. This comprehensive collection benefits scientists, nutritionists, dieticians, diabetic educators, and professionals in the food industry. The information covered is valuable for food scientists and technologists working to develop new brown rice products and enhance the taste, quality, and health profile of brown rice. .

Перейти: https://doi.org/10.1007/978-3-319-59011-0

Дод.точки доступу:
Manickavasagan, Annamalai. \ed.\; Santhakumar, Chandini. \ed.\; Venkatachalapathy, N. \ed.\; SpringerLink (Online service)
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(Асоціація ЕБНІТ)