From a renowned historian comes a groundbreaking narrative of humanity’s creation and evolution—a #1 international bestseller—that explores the ways in which biology and history have defined us and enhanced our understanding of what it means to be “human.”
One hundred thousand years ago, at least six different species of humans inhabited Earth. Yet today there is only one—homo sapiens. What happened to the others? And what may happen to us?
Most books about the history of humanity pursue either a historical or a biological approach, but Dr. Yuval Noah Harari breaks the mold with this highly original book that begins about 70,000 years ago with the appearance of modern cognition. From examining the role evolving humans have played in the global ecosystem to charting the rise of empires, Sapiens integrates history and science to reconsider accepted narratives, connect past developments with contemporary concerns, and examine specific events within the context of larger ideas.
Dr. Harari also compels us to look ahead, because over the last few decades humans have begun to bend laws of natural selection that have governed life for the past four billion years. We are acquiring the ability to design not only the world around us, but also ourselves. Where is this leading us, and what do we want to become?
Featuring 27 photographs, 6 maps, and 25 illustrations/diagrams, this provocative and insightful work is sure to spark debate and is essential reading for aficionados of Jared Diamond, James Gleick, Matt Ridley, Robert Wright, and Sharon Moalem.
HarperPerennial Classics brings great works of literature to life in digital format, upholding the highest standards in ebook production and celebrating reading in all its forms. Look for more titles in the HarperPerennial Classics collection to build your digital library.
Early studies of the human brain used a simple method: wait for misfortune to strike -- strokes, seizures, infectious diseases, horrendous accidents -- and see how victims coped. In many cases their survival was miraculous, if puzzling. Observers were amazed by the transformations that took place when different parts of the brain were destroyed, altering victims' personalities. Parents suddenly couldn't recognize their own children. Pillars of the community became pathological liars. Some people couldn't speak but could still sing.
In The Tale of the Dueling Neurosurgeons, Sam Kean travels through time with stories of neurological curiosities: phantom limbs, Siamese twin brains, viruses that eat patients' memories, blind people who see through their tongues. He weaves these narratives together with prose that makes the pages fly by, to create a story of discovery that reaches back to the 1500s and the high-profile jousting accident that inspired this book's title.* With the lucid, masterful explanations and razor-sharp wit his fans have come to expect, Kean explores the brain's secret passageways and recounts the forgotten tales of the ordinary people whose struggles, resilience, and deep humanity made neuroscience possible.
*"The Tale of the Dueling Neurosurgeons" refers to the case of French king Henri II, who in 1559 was lanced through the skull during a joust, resulting in one of the most significant cases in neuroscience history. For hundreds of years scientists have gained important lessons from traumatic accidents and illnesses, and such misfortunes still represent their greatest resource for discovery.
A must-read for any cat lover, Cat Sense challenges our most basic assumptions about cats and promises to dramatically improve their lives—and ours.
It’s no secret that humans and apes share a host of traits, from the tribal communities we form to our irrepressible curiosity. We have a common ancestor, scientists tell us, so it’s natural that we act alike. But not all of these parallels are so appealing: the chimpanzee, for example, can be as vicious and manipulative as any human.
Yet there’s more to our shared primate heritage than just our violent streak. In Our Inner Ape, Frans de Waal, one of the world’s great primatologists and a renowned expert on social behavior in apes, presents the provocative idea that our noblest qualities—generosity, kindness, altruism—are as much a part of our nature as are our baser instincts. After all, we share them with another primate: the lesser-known bonobo. As genetically similar to man as the chimpanzee, the bonobo has a temperament and a lifestyle vastly different from those of its genetic cousin. Where chimps are aggressive, territorial, and hierarchical, bonobos are gentle, loving, and erotic (sex for bonobos is as much about pleasure and social bonding as it is about reproduction).
While the parallels between chimp brutality and human brutality are easy to see, de Waal suggests that the conciliatory bonobo is just as legitimate a model to study when we explore our primate heritage. He even connects humanity’s desire for fairness and its morality with primate behavior, offering a view of society that contrasts markedly with the caricature people have of Darwinian evolution. It’s plain that our finest qualities run deeper in our DNA than experts have previously thought.
Frans de Waal has spent the last two decades studying our closest primate relations, and his observations of each species in Our Inner Ape encompass the spectrum of human behavior. This is an audacious book, an engrossing discourse that proposes thought-provoking and sometimes shocking connections among chimps, bonobos, and those most paradoxical of apes, human beings.
Her work is both timeless and timely, and spans disciplines, continents, and millennia. It is underscored by an innate environmentalism and driven by Sussman’s relentless curiosity. She begins at “year zero,” and looks back from there, photographing the past in the present. These ancient individuals live on every continent and range from Greenlandic lichens that grow only one centimeter a century, to unique desert shrubs in Africa and South America, a predatory fungus in Oregon, Caribbean brain coral, to an 80,000-year-old colony of aspen in Utah. Sussman journeyed to Antarctica to photograph 5,500-year-old moss; Australia for stromatolites, primeval organisms tied to the oxygenation of the planet and the beginnings of life on Earth; and to Tasmania to capture a 43,600-year-old self-propagating shrub that’s the last individual of its kind. Her portraits reveal the living history of our planet—and what we stand to lose in the future. These ancient survivors have weathered millennia in some of the world’s most extreme environments, yet climate change and human encroachment have put many of them in danger. Two of her subjects have already met with untimely deaths by human hands.
Alongside the photographs, Sussman relays fascinating – and sometimes harrowing – tales of her global adventures tracking down her subjects and shares insights from the scientists who research them. The oldest living things in the world are a record and celebration of the past, a call to action in the present, and a barometer of our future.
In her third enthralling book about the brain, Judith Horstman takes us on a lively tour of our most important sex and love organ and the whole smorgasbord of our many kinds of love-from the bonding of parent and child to the passion of erotic love, the affectionate love of companionship, the role of animals in our lives, and the love of God.
Drawing on the latest neuroscience, she explores why and how we are born to love-how we're hardwired to crave the companionship of others, and how very badly things can go without love. Among the findings: parental love makes our brain bigger, sex and orgasm make it healthier, social isolation makes it miserable-and although the craving for romantic love can be described as an addiction, friendship may actually be the most important loving relationship of your life.
Based on recent studies and articles culled from the prestigious Scientific American and Scientific American Mind magazines, The Scientific American Book of Love, Sex, and the Brain offers a fascinating look at how the brain controls our loving relationships, most intimate moments, and our deep and basic need for connection.
With global population numbers projected to increase by 2 billion by 2050, a veritable food crisis is on the horizon. In this eBook, Can We Feed the World? The Future of Food, we examine some of the complex causative factors involved in the coming "food crisis" and the innovative ideas and technologies designed to increase food production sustainably. We also examine current industry methods to increase production and the controversies surrounding them, including not only hot-button issues like genetically modified (or GM) and processed foods, but also food safety and the physical effects of the modern diet. To start the discussion, Jonathan Foley throws down the gauntlet with the first article, "The Grand Challenge: Can We Feed the World and Sustain the Planet?" In it he takes a macroscopic look at the coming crisis and presents five solutions that could both double the world's food production by mid-century as well as decrease greenhouse gas emissions and curb environmental damage. Other articles discuss technologies ranging from more sustainable offshore fish farming to "vertical farms," and an entire section tackles GM crops. Hugely controversial, GM crops are either the magic bullet that will save millions from starvation or Frankenstein's monster. To that end, don't miss Sasha Nemecek's "The Pros and Cons of GM Foods," in which she interviews experts on both sides of this issue, as well as "Three Myths about Genetically Modified Crops," by Natasha Gilbert. Later, we delve into the processed food industry, taking a magnifying glass to fast food and high fructose corn syrup, as well as food safety issues, including monitoring sources of contamination as well as preventing food poisoning. With all the possibilities on the horizon—from GM crops to new technologies in farming and fishing—world hunger does not have to be inevitable, but we'll need to be resourceful in managing the food supply so that we can preserve the planet and ourselves.
The common ancestry of all humanity
The role of genes in sickness and health
Debates over the use of genetic technology
Written in an engaging, narrative manner, this concise introduction is an ideal starting point for anyone who wants to know more about genes, DNA, and the genetic ties that bind us all.
New chapters on:
-Supplemental processes including filtration, sedimentation, centrifugation, and mixing
-Extrusion processes for foods
-Packaging concepts and shelf life of foods
Expanded information on
Emerging technologies, such as high pressure and pulsed electric field
Transport of granular foods and powders
Process controls and measurements
Design of plate heat exchangers
Impact of fouling in heat transfer processes
Use of dimensional analysis in understanding physical phenomena
Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses.
This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery.
Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.
In Stolen Harvest: The Hijacking of the Global Food Supply, Shiva explores the devastating effects of commercial agriculture and genetic engineering on the food we eat, the farmers who grow it, and the soil that sustains it. This prescient critique and call to action covers some of the most pressing topics of this ongoing dialogue, from the destruction of local food cultures and the privatization of plant life, to unsustainable industrial fish farming and safety concerns about corporately engineered foods. The preeminent agricultural activist and scientist of a generation, Shiva implores the farmers and consumers of the world to make a united stand against the genetically modified crops and untenable farming practices that endanger the seeds and plants that give us life.
Through his voyage of discovery, international bestselling author Brian Cox explains how the astonishing inventiveness of nature came about and uncovers the milestones in the epic journey from the origin of life to our own lives, with beautiful full-color illustrations throughout. From spectacular fountains of superheated water at the bottom of the Atlantic to the deepest rainforest, Cox seeks out the places where the biggest questions about life may be answered: What is life? Why do we need water? Why does life end?
Physicist and professor Brian Cox uncovers the secrets of life in the most unexpected locations and in the most stunning detail in this beautiful full-color volume.
By showing us the true nature of chance and revealing the psychological illusions that cause us to misjudge the world around us, Mlodinow gives us the tools we need to make more informed decisions. From the classroom to the courtroom and from financial markets to supermarkets, Mlodinow's intriguing and illuminating look at how randomness, chance, and probability affect our daily lives will intrigue, awe, and inspire.
From the Trade Paperback edition.
Judith Horstman presents a highly informative and entertaining look at the future of your brain, based on articles from Scientific American and Scientific American Mind magazines, and the work of today’s visionary neuroscientists.
The Science of Yoga draws on more than a century of painstaking research to present the first impartial evaluation of a practice thousands of years old. It celebrates what’s real and shows what’s illusory, describes what’s uplifting and beneficial and what’s flaky and dangerous—and why. Broad unveils a burgeoning global industry that attracts not only curious scientists but true believers and charismatic hustlers. He shatters myths, lays out unexpected benefits, and offers a compelling vision of how the ancient practice can be improved.
* Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive manner
* Includes a chapter on marketing and selling whisky
* Foreword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd.
New to this Edition:Communicates key concepts using audio, video, and animationsIntegrates interactive tools to aid in understanding complex charts and graphsFeatures multimedia guide to setting up Excel spreadsheets and working with formulaeDemonstrates key processes and engineering in practice through videosShows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examplesPresents a practical, unique and challenging blend of principles and applications for comprehensive learningIdeal for classroom use, valuable as a lifetime professional reference
Bringing together significant research and market profiles, this comprehensive handbook provides a much-needed compilation of information related to the development, use, and marketing of essential oils, including their chemistry and biochemistry. A select group of authoritative experts explores the historical, biological, regulatory, and microbial aspects. This reference also covers sources, production, analysis, storage, and transport of oils as well as aromatherapy, pharmacology, toxicology, and metabolism. It includes discussions of biological activity testing, results of antimicrobial and antioxidant tests, and penetration-enhancing activities useful in drug delivery.
New information on essential oils may lead to an increased understanding of their multidimensional uses and better, more ecologically friendly production methods. Reflecting the immense developments in scientific knowledge available on essential oils, this book brings multidisciplinary coverage of essential oils into one all-inclusive resource.
Why do ravens, generally understood to be solitary creatures, share food between each other during winter? On the surface, there didn’t appear to be any biological or evolutionary imperative behind the raven’s willingness to share. The more Bernd Heinrich observed their habits, the more odd the bird’s behavior became. What started as mere curiosity turned into an impassioned research project, and Ravens In Winter, the first research of its kind, explores the fascinating biological puzzle of the raven’s rather unconventional social habits.
“Bernd Heinrich is no ordinary biologist. He’s the sort who combines formidable scientific rigor with a sense of irony and an unslaked, boyish enthusiasm for his subject, and who even at his current professorial age seems to do a lot of tree climbing in the line of research.” —David Quammen, The New York Times
The Scientific American Day in the Life of Your Brain reveals what’s going on in there while you sleep and dream, how your brain makes memories and forms addictions and why we sometimes make bad decisions. The book also offers intriguing information about your emotional brain, and what’s happening when you’re feeling love, lust, fear and anxiety—and how sex, drugs and rock and roll tickle the same spots.
Based on the latest scientific information, the book explores your brain’s remarkable ability to change, how your brain can make new neurons even into old age and why multitasking may be bad for you.
Your brain is uniquely yours – but research is showing many of its day-to-day cycles are universal. This book gives you a look inside your brain and some insights into why you may feel and act as you do.
The Scientific American Day in the Life of Your Brain is written in the entertaining, informative and easy-to-understand style that fans of Scientific American and Scientific American Mind magazine have come to expect.
Essential reading for food industry personnel.
From the dawn of our species, every human culture-no matter how isolated-has believed in some form of a spiritual realm. According to author Matthew Alper, this is no mere coincidence but rather due to the fact that humans, as a species, are genetically predisposed to believe in the universal concepts of a god, a soul and an afterlife. This instinct to believe is the result of an evolutionary adaptation-a coping mechanism-that emerged in our species to help us survive our unique and otherwise debilitating awareness of death.
Spiritual seekers and atheists alike will be compelled and transformed by Matthew Alper's classic study of science and religion. The 'God' Part of the Brain has gained critical acclaim from some of the world's leading scientists, secular humanists, and theologians, and is as a must read for anyone who has pondered the question of God's existence, as well as the meaning of our own.
Praise for The "God" Part of the Brain
"This cult classic in many ways parallels Rene Descartes' search for reliable and certain knowledge...Drawing on such disciplines as philosophy, psychology, and biology, Alper argues that belief in a spiritual realm is an evolutionary coping method that developed to help humankind deal with the fear of death...Highly recommended."— Library Journal
"I very much enjoyed the account of your spiritual journey and believe it would make excellent reading for every college student - the resultant residence-hall debates would be the best part of their education. It often occurs to me that if, against all odds, there is a judgmental God and heaven, it will come to pass that when the pearly gates open, those who had the valor to think for themselves will be escorted to the head of the line, garlanded, and given their own personal audience." — Edward O. Wilson, two-time Pulitzer Prize-Winner
"This is an essential book for those in search of a scientific understanding of man's spiritual nature. Matthew Alper navigates the reader through a labyrinth of intriguing questions and then offers undoubtedly clear answers that lead to a better understanding of our objective reality." — Elena Rusyn, MD, PhD; Gray Laboratory; Harvard Medical School
"What a wonderful book you have written. It was not only brilliant and provocative but also revolutionary in its approach to spirituality as an inherited trait."— Arnold Sadwin, MD, former chief of Neuropsychiatry at the University of Pennsylvania
"A lively manifesto...For the discipline's specific application to the matter at hand, I've seen nothing that matches the fury of The 'God' Part of the Brain, which perhaps explains why it's earned something of a cult following." — Salon.com
"All 6 billion plus inhabitants of Earth should be in possession of this book. Alper's tome should be placed in the sacred writings' section of libraries, bookstores, and dwellings throughout the world. Matthew Alper is the new Galileo...Immensely important...Defines in a clear and concise manner what each of us already knew but were afraid to admit and exclaim."— John Scoggins, PhD
"Vibrant ... vivacious. An entertaining and provocative introduction to speculations concerning the neural basis of spirituality."— Free Inquiry Magazine
Drawing from personal experience as well as scientific literature, this book introduces the core concepts of winemaking before delving into methods and analysis to provide practical insights into creating and maintaining quality in the wine product.Understand the chemistry and sensory science at the foundation of quality winesExplore real-world examples of key analysis and application of conceptsPractice methods and exercises for hands-on experience
Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science AssociationPresenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods.
With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.
The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology.
Meat products handbook is a standard reference for R&D, quality and production managers in meat processing.A one volume reference on processed meat productsCombines detailed practical knowledge of processing and ingredients with scientific understandingA standard reference for research & development, quality and production managers in the meat industry
People are often cast as villains in the story of environmental degradation, seen primarily as a threat to healthy ecosystems and an obstacle to conservation. But humans are inseparable from natural ecosystems. Understanding how people think about, experience, and interact with nature is crucial for promoting environmental sustainability as well as human well-being.
The book first summarizes theory and research on human cognitive, emotional, and behavioral responses to nature and goes on to review research on people's experience of nature in wild, managed, and urban settings. Finally, it examines ways to encourage conservation-oriented behavior at both individual and societal levels. Throughout, the authors integrate a wide body of published literature to demonstrate how and why psychology is relevant to promoting a more sustainable relationship between humans and nature.
If the Big Data revolution has a presiding genius, it is MIT’s Alex “Sandy” Pentland. Over years of groundbreaking experiments, he has distilled remarkable discoveries significant enough to become the bedrock of a whole new scientific field: social physics. Humans have more in common with bees than we like to admit: We’re social creatures first and foremost. Our most important habits of action—and most basic notions of common sense—are wired into us through our coordination in social groups. Social physics is about idea flow, the way human social networks spread ideas and transform those ideas into behaviors.
Thanks to the millions of digital bread crumbs people leave behind via smartphones, GPS devices, and the Internet, the amount of new information we have about human activity is truly profound. Until now, sociologists have depended on limited data sets and surveys that tell us how people say they think and behave, rather than what they actually do. As a result, we’ve been stuck with the same stale social structures—classes, markets—and a focus on individual actors, data snapshots, and steady states. Pentland shows that, in fact, humans respond much more powerfully to social incentives that involve rewarding others and strengthening the ties that bind than incentives that involve only their own economic self-interest.
Pentland and his teams have found that they can study patterns of information exchange in a social network without any knowledge of the actual content of the information and predict with stunning accuracy how productive and effective that network is, whether it’s a business or an entire city. We can maximize a group’s collective intelligence to improve performance and use social incentives to create new organizations and guide them through disruptive change in a way that maximizes the good. At every level of interaction, from small groups to large cities, social networks can be tuned to increase exploration and engagement, thus vastly improving idea flow.
Social Physics will change the way we think about how we learn and how our social groups work—and can be made to work better, at every level of society. Pentland leads readers to the edge of the most important revolution in the study of social behavior in a generation, an entirely new way to look at life itself.
From the Trade Paperback edition.
Now in its 5th Edition, the highly acclaimed Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations.
New features in this edition include:
A new chapter on the concerns about biosecurity and food sanitation
Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposal
Comprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods
Five features of this book that make it distinctive are:Most current “How to” book on leading a food safety department from the perspective of a respected national brandProvides the proper organization and methods to manage the work necessary to ensure food safety within the organization Provides the means to utilize risk-based decisions linked to business practices that accommodate a business analysis model Demonstrates step-by-step examples that can be used for continuous improvement in sustaining food safety responsibilities Provides examples on how to gain influence and obtain resources to support food safety responsibilities
Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products.
Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk.
P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland.
Flavor and the Information Age
Flavoring materials and flavor potentiators
Changes to food flavors during processing
Off-Flavors in foods
Performance of flavors during processing and storage
Applications of flavorings in processing
One of the many highlights of the new edition is the chapter on food/flavor interactions and flavor release in the mouth. Addressing one of the hottest topics in flavor today, the chapter presents current knowledge on critical issues such as why low-calorie foods do not taste as good as their full-calorie counterparts. The greatest changes in the book have been made to the chapter on food applications. The author supplies a compelling explanation of how flavors interact with basic food components and how these perform during processing and storage. The chapter on flavor production has been updated to include the latest information on the controlled release of flavorings.
Actively involved in flavor research for 35 years, author Gary Reineccius is an award-winning flavor chemist. Drawing on his years of academic and practical experience, he focuses on the technology of flavors and applications in processing to provide a complete overview of the field.
Osteologists, archaeologists, anatomists, forensic scientists and paleontologists will all find practical information on accurately identifying, recovering, and analyzing and reporting on human skeletal remains and on making correct deductions from those remains.From the world renowned and bestselling team of osteologist Tim D. White, Michael T. Black and photographer Pieter A. FolkensIncludes hundreds of exceptional photographs in exquisite detail showing the maximum amount of anatomical informationFeatures updated and expanded coverage including forensic damage to bone and updated case study examplesPresents life sized images of skeletal parts for ease of study and reference
The topics in the book have been sequenced identically with the steps of the winemaking process. Thus, the book describes the most salient compounds involved in each vinification process, their properties and their balance; also, theoretical knowledge is matched with its practical application. The primary aim is to enable the reader to identify the specific compounds behind enological properties and processes, their chemical balance and their influence on the analytical and sensory quality of wine, as well as the physical, chemical and microbiological factors that affect their evolution during the winemaking process.Organized according to the winemaking process, guiding reader clearly to application of knowledgeDescribes the most salient compounds involved in each step enabling readers to identify the specific compounds behind properties and processes and effectively work with themProvides both theoretical knowledge and practical application providing a strong starting point for further research and development
This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry.Fully reviewed, revised and updated with the latest developments in Dairy ScienceFull color inserts in each volume illustrate key conceptsExtended index for easily locating information
Drawing from the editors' expertise in nutrition and immunology as well as a prestigious panel of premier international researchers, Spirulina in Human Nutrition and Health provides the first complete compilation of the wealth of experimental data in a single accessible resource. Beginning with an introduction to the history and features of the plant itself, the book goes into great detail regarding its cultivation, handling, storage, and packaging, as well as applicable regulatory acts and organizations. It supplies explanations and reviews of studies involving Spirulina's use as a therapeutic food product and discusses its anti-oxidant profile and antioxidative and hepatoprotective properties. The book considers peer-reviewed studies on spirulina's effects on immunity, NK activation, and antibody production and highlights its role as an antibacterial and antiviral agent. The final chapters look at neurobiology and spirulina's effect on aging as well as potential interactions with pharmaceuticals or other bioavailable compounds.
Extensively detailed and heavily referenced, Spirulina in Human Nutrition and Health is the definitive work on this highly nutritious food source.
This book provides an understanding of the microbial challenges to the safety of low aw foods, and a historic backdrop to the paradigm shift now highlighting low aw foods as vehicles for foodborne pathogens. Up-to-date facts and figures of foodborne illness outbreaks and product recalls are included. Special attention is given to the uncanny ability of Salmonella to persist under dry conditions in food processing plants and foods. A section is dedicated specifically to processing plant investigations, providing practical approaches to determining sources of persistent bacterial strains in the industrial food processing environment. Readers are guided through dry cleaning, wet cleaning and alternatives to processing plant hygiene and sanitation. Separate chapters are devoted to low aw food commodities of interest including spices, dried dairy-based products, low aw meat products, dried ready-to-eat cereal products, powdered infant formula, nuts and nut pastes, flours and meals, chocolate and confectionary, dried teas and herbs, and pet foods. The book provides regulatory testing guidelines and recommendations as well as guidance through methodological and sampling challenges to testing spices and low aw foods for the presence of foodborne pathogens. Chapters also address decontamination processes for low aw foods, including heat, steam, irradiation, microwave, and alternative energy-based treatments.
Research into the human brain has exploded in recent years, and neuroscience has become a major program at many universities and a required course for a wide range of studies. Neuroscience For Dummies tracks to an introductory neuroscience class, giving you an understanding of the brain's structure and function, as well as a look into the relationship between memory, learning, emotions, and the brain. Providing insight into the biology of mental illness and a glimpse at future treatments and applications of neuroscience, Neuroscience For Dummies is a fascinating read for students and general interest readers alike.
The brain holds the secrets to our personalities, our use of language, our love of music, and our memories. Neuroscience For Dummies looks at how this complex structure works, according to the most recent scientific discoveries, illustrated by helpful diagrams and engaging anecdotes.Helpful diagrams and engaging anecdotes enhance material The latest scientific discoveries are sprinkled throughout Tracks to a typical introductory neuroscience class
From how the brain works to how you feel emotions, Neuroscience For Dummies offers a comprehensive overview of the fascinating study of the human brain.
Part One provides an introduction to the topic, with a particular focus on modeling and simulation strategies in food processing operations. Part Two reviews the modeling of various food processes involving heating and cooling. These processes include: thermal inactivation; sterilization and pasteurization; drying; baking; frying; and chilled and frozen food processing, storage and display. Part Three examines the modeling of multiphase unit operations such as membrane separation, extrusion processes and food digestion, and reviews models used to optimize food distribution.Comprehensively reviews the various applications of modeling in conventional food processingExamines the modeling of multiphase unit operations and various food processes involving heating and coolingAnalyzes the models used to optimize food distribution
Part one of the second volume Oenology and wine quality opens with chapters reviewing the impact of different winemaking technologies on quality. Topics covered include yeast and fermentation management, enzymes, ageing on lees, new directions in stabilisation, clarification and fining of white wines and alternatives to cork in wine bottle closures. Managing wine sensory quality is the major focus of part two. Authors consider issues such as cork taint, non-enzymatic oxidation and the impact of ageing on wine flavour deterioration. The volume concludes with chapters on the management of the quality of ice wines and sparkling wines.
With authoritative contributions from experts across the world’s winemaking regions, Managing wine quality is an essential reference work for all those involved in viticulture and oenology wanting to explore new methods, understand different approaches and refine existing practices.Reviews the impact of different technologies on wine qualityDiscusses yeast and fermentation management, enzymes and ageing on leesConsiders issues surrounding wine sensory quality including cork taint and the impact of ageing on flavour deterioration
Chapters in part one consider essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life. Dairy-based beverages are the focus of Part two, with chapters covering methods to improve the nutritional and sensory quality and technological functionality of milk, a crucial ingredient in many healthful beverages. Chapters on newer dairy ingredients, such as whey and milk-fat globule membrane complete the section. Part three then reviews advances in the significant plant-based beverage sector, with chapters on popular products such as fruit juices, sports drinks, tea and coffee. Soy proteins are also covered. Chapters on product development and the role of beverages in the diet complete the volume.
With its distinguished editor and contributors, Functional and speciality beverage technology is an essential collection for professionals and academics interested in this product sector.Reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beveragesEssential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life are consideredFocuses on methods to improve the nutritional and sensory quality and technological functionality of milk
After an exploration of what the term ‘natural’ means in the context of food ingredients, part one focuses on natural food colourings, low-calorie sweeteners and flavour enhancers, followed by a consideration of natural antioxidants and antimicrobials as food ingredients. The book goes on to review clean label starches and proteins, the application of natural hydrocolloids as well as natural aroma chemicals and flavourings from biotechnology and green chemistry. Part two considers specific applications in different products. Natural ingredients in savoury food products, baked goods and alcoholic drinks are examined, as are natural plant extracts in soft drinks and milk-based food ingredients.
With is distinguished editors and expert team of international contributors, Natural food additives, ingredients and flavourings is an invaluable reference tool for all those involved in the development and production of foods with fewer synthetic additives and ingredients.Reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectorsExplores what the term ‘natural’ means in the context of food ingredients, focusses on natural food colourings, low-calorie sweeteners and flavour enhancers, and considers natural antioxidants and antimicrobials as food ingredientsExamines natural ingredients in savoury food products, baked goods and alcoholic drinks, natural plant extracts in soft drinks and milk-based food ingredients
With The Longevity Seekers, science writer Ted Anton takes readers inside this tale that began with worms and branched out to snare innovative minds from California to Crete, investments from big biotech, and endorsements from TV personalities like Oprah and Dr. Oz. Some of the research was remarkable, such as the discovery of an enzyme in humans that stops cells from aging. And some, like an oft-cited study touting the compound resveratrol, found in red wine—proved highly controversial, igniting a science war over truth, credit, and potential profit. As the pace of discovery accelerated, so too did powerful personal rivalries and public fascination, driven by the hope that a longer, healthier life was right around the corner. Anton has spent years interviewing and working with the scientists at the frontier of longevity science, and this book offers a behind-the-scenes look at the state-of-the-art research and the impact it might have on global public health, society, and even our friends and family.
With spectacular science and an unforgettable cast of characters, The Longevity Seekers has all the elements of a great story and sheds light on discoveriesthat could fundamentally reshape human life.
Microorganisms in Foods 5, 7, and the second edition of Microorganisms in Foods 6 are for anyone using microbiological testing and/or engaged in setting Microbiological Criteria, whether for the purpose of Governmental Food Inspection and Control or in Industry, and for those identifying the most effective use of microbiological testing in the food chain. The contents are essential reading for food processors, food microbiologists, food technologists, veterinarians, public health workers and regulatory officials. For students in Food Science and Technology they offer a wealth of information on Food Microbiology and Food Safety Management, with many references for further study.
The information has been prepared by the International Commission on Microbiological Specifications for Foods (ICMSF). The ICMSF was formed in response to the need for internationally acceptable and authoritative decisions on microbiological limits for foods moving in international commerce. Currently the membership consists of eighteen food microbiologists from eleven countries, drawn from governmental laboratories in public health, agriculture, and food technology, from universities and from the food industry.