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.
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.
* 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.
Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
R. Ford Denison shows how both biotechnology and traditional plant breeding can use Darwinian insights to identify promising routes for crop genetic improvement and avoid costly dead ends. Denison explains why plant traits that have been genetically optimized by individual selection--such as photosynthesis and drought tolerance--are bad candidates for genetic improvement. Traits like plant height and leaf angle, which determine the collective performance of plant communities, offer more room for improvement. Agriculturalists can also benefit from more sophisticated comparisons among natural communities and from the study of wild species in the landscapes where they evolved.
Darwinian Agriculture reveals why it is sometimes better to slow or even reverse evolutionary trends when they are inconsistent with our present goals, and how we can glean new ideas from natural selection's marvelous innovations in wild species.
Essential reading for food industry personnel.
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
*Completely revised and updated throughout
*The definative guide for process engineers and designers
*Covers a complete range of basic day-to-day operation topics
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
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
The second edition of this widely used book covers the many technological developments which have occurred since the first edition; highly sophisticated sonar and computer processing equipment offer great new opportunities and Fisheries Acoustic, 2e provides the reader with a better understanding of how to interpret acoustic observations and put them to practical use.
Well known and respected authors
Emphasis on practical acoustic methods
Detailed coverage of a commercially and environmentally important subject
A vital tool for fisheries scientists, fisheries oceanographers, environmental biologists, ecologists, population biologists, fish biologists, and marine biologists. All those involved with design and use of acoustic equipment. Libraries in research establishments, government stations and universities where fisheries science is studied or taught will find this a welcome addition to their shelves.
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.
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.
For more than twenty years, mycology expert Tradd Cotter has been pondering these questions and conducting trials in search of the answers. In Organic Mushroom Farming and Mycoremediation, Cotter not only offers readers an in-depth exploration of best organic mushroom cultivation practices; he shares the results of his groundbreaking research and offers myriad ways to apply your cultivation skills and further incorporate mushrooms into your life—whether your goal is to help your community clean up industrial pollution or simply to settle down at the end of the day with a cold Reishi-infused homebrew ale.
The book first guides readers through an in-depth exploration of indoor and outdoor cultivation. Covered skills range from integrating wood-chip beds spawned with king stropharia into your garden and building a “trenched raft” of hardwood logs plugged with shiitake spawn to producing oysters indoors on spent coffee grounds in a 4×4 space or on pasteurized sawdust in vertical plastic columns. For those who aspire to the self-sufficiency gained by generating and expanding spawn rather than purchasing it, Cotter offers in-depth coverage of lab techniques, including low-cost alternatives that make use of existing infrastructure and materials.
Cotter also reports his groundbreaking research cultivating morels both indoors and out, “training” mycelium to respond to specific contaminants, and perpetuating spawn on cardboard without the use of electricity. Readers will discover information on making tinctures, powders, and mushroom-infused honey; making an antibacterial mushroom cutting board; and growing mushrooms on your old denim jeans.
Geared toward readers who want to grow mushrooms without the use of pesticides, Cotter takes “organic” one step further by introducing an entirely new way of thinking—one that looks at the potential to grow mushrooms on just about anything, just about anywhere, and by anyone.
Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
There have been many new developments since the third edition of The Oil Palm in 1988, particularly in the fields of clonal propagation, agronomy, breeding and molecular genetics. This new edition has been completely rewritten, and is the first book to record and explore these and many other developments.
The book traces the origins and progress of the industry, and describes the basic science underlying the physiology, breeding and nutrition of the oil palm. It covers both cutting-edge research, and wider issues such as genetic modification of the crop, the promise of clonal propagation, and the effects of palm oil on human health. The practical problems of maximising yield of oil and kernels are discussed in relation to the present 'yield gap' and oil extraction rate decline in Malaysia. The oil palm is also compared to the soya bean and other oil crops, and the recent history of the price of oil palm products is considered in the light of this.
The Oil Palm makes an essential contribution to oil palm research and will be an indispensable reference and guide for agricultural students, researchers and all those working, worldwide, in the oil palm industry.
The book commences with three cutting-edge chapters covering non-volatile and volatile compounds that determine the flavour of coffee. Chapters covering technology follow, including comprehensive information on developments in roasting techniques, decaffeination, the science and technology of instant coffee and home / catering beverage preparation. The physiological effects of coffee drinking are considered in a fascinating chapter on coffee and health. Agronomic aspects of coffee breeding and growing are covered specifically in chapters concentrating on these aspects, particularly focussing on newly-emerging molecular and cellular techniques. Finally, recent activities of some international organisations are reviewed in a lengthy appendix.
The editors of Coffee: Recent Developments have drawn together a comprehensive and extremely important book that should be on the shelves of all those involved in coffee. The book is a vital tool for food scientists, food technologists and agricultural scientists and the commercially important information included in the book makes it a 'must have reference' to all food companies involved with coffee. All libraries in universities, and research stations where any aspect of the coffee crop is studied or taught should have copies of the book available.
R. J. Clarke, also co-editor of the widely-acclaimed six-volume work Coffee published between 1985 and 1988, is a consultant based in Chichester U. K.
O. G. Vitzthum, formerly Director of Coffee Chemistry Research worldwide at Kraft, Jacobs, Suchard in Bremen, Germany is Honorary Professor at the Technical University of Braunsweig, Germany and Scientific Secretary of the Association Scientifique Internationale du Cafe (ASIC), in Paris France.
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
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.
This volume is the latest book in the Technical Series of The Society of Dairy Technology (SDT). Numerous scientific data have been available in journals and books in recent years, and the primary aim of this text is to detail in one publication the manufacturing methods, scientific aspects, and properties of milk powders (full-fat, skimmed and high protein powders made from milk retentates), whey powders (WP) including WP concentrates, lactose, caseinates, sweetened condensed milk, evaporated milk and infant baby feed. The book also covers the international standards relating to these products for trading purposes, as well as the hazards, such as explosion and fire, that may occur during the manufacture of dairy powders. The authors, who are all specialists in these products, have been chosen from around the world. The book will be of interest to dairy scientists, students, researchers and dairy operatives around the world.
For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P.O. Box 12, Appleby in Westmorland, CA16 6YJ, UK. email: firstname.lastname@example.org
Also available from Wiley-Blackwell
Milk Processing and Quality Management
Edited by A.Y. Tamime
ISBN 978 1 4051 4530 5
Edited by A.Y. Tamime
ISBN 978 1 4051 5503 8
Advanced Dairy Science and Technology
Edited by T. Britz and R. Robinson
ISBN 978 1 4051 3618 1
International Journal of Dairy Technology
Print ISSN: 1364 727X
Online ISSN: 1471 0307
This fifth edition has been restructured to bring it in to line with the most recent RHS syllabus, adding new material on the basis of science for horticulturists. The book contains beginning of chapter summaries, highlighted definitions and key points, and end of chapter test your learning questions. Each chapter ends with references for further reading.
Structured to meet the needs of a wide variety of courses in horticulture at levels 2 and 3, this book is particularly suitable for the RHS Certificate, Advanced Certificate and Diploma in Horticulture, BTEC National and the City and Guilds/NPTC National and Advanced National Certificate and Diploma courses. It also supports those studying plant science and related modules for 'A' Level Biology and the Diploma in Environmental and Land-based studies.
Charles Adams BSc (Agric) Hons, Dip Applied Educ., Fellow Inst Horticulture, is a lecturer at Capel Manor College and University of Hertfordshire, an external examiner in horticulture, and also a member of the Royal Horticultural Society Qualifications Advisory Committee.
Katherine Bamford BSc (Agric Sci) Hons, Cert Ed., formerly lecturer in horticulture science at Oaklands College, St. Albans, works in the commercial sector with herbs, organic vegetables and hardy plants.
Mike Early MSc, BSc Hons, DTA, Cert Ed., formerly a lecturer in horticulture science at Oaklands College, St. Albans, now works as a landscape gardner.
This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science.
With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable quality and a safe product for consumer purchase and use. The text includes safety requirements and regulatory enforcement in the United States, EU, and Asia.
Volume 1: Primary Processing is divided into seven parts:Poultry: biology to pre-mortem status—includes such topics as classification and biology, competitive exclusion, transportation to the slaughterhouse, and more Slaughtering and cutting—includes the slaughterhouse building and required facilities, equipment, and operations; carcass evaluation and cutting; kosher and halal slaughter; and more Preservation: refrigeration and freezing—includes the biology and physicochemistry of poultry meat in rigor mortis under ambient temperature, as well as changes that occur during freezing and thawing; engineering principles; equipment and processes; quality; refrigeration and freezing for various facilities; and more Preservation: heating, drying, chemicals, and irradiation Composition, chemistry, and sensory attributes—includes quality characteristics, microbiology, nutritional components, chemical composition, and texture of raw poultry meat Eggs—includes egg attributes, science, and technology Sanitation and Safety—includes PSE, poultry-related foodborne diseases, OSHA requirements, HACCP and its application, and more
This book provides a detailed overview of the encapsulation technologies available for use in food products, food processing, and food production. The book aims to inform those who work in academia or R&D about both the delivery of food compounds via encapsulation and food processing using immobilized cells or enzymes. The structure of the book is according to the use of encapsulates for a specific application. Emphasis is placed on strategy, since encapsulation technologies may change. Most chapters include application possibilities of the encapsulation technologies in specific food products or processes.
The first part of the book reviews general technologies, food-grade materials, and characterization methods for encapsulates.
The second part discusses encapsulates of active ingredients (e.g., aroma, fish oil, minerals, vitamins, peptides, proteins, probiotics) for specific food applications.
The last part describes immobilization technologies of cells and enzymes for use within food fermentation processes (e.g., beer, wine, dairy, meat), and food production (e.g., sugar conversion, production of organic acids or amino acids, hydrolysis of triglycerides).
Edited by two leading experts in the field, Encapsulation Technologies for Food Active Ingredients and Food Processing will be a valuable reference source for those working in the academia or food industry. The editors work in both industry or academia, and they have brought together in this book contributions from both fields.
Larval Fish Nutrition is logically divided into three sections. The first section looks at the role of specific nutrient requirements in the healthy digestive development of fish. The second section looks at the impacts if nutritional physiology on fish through several early-life stages. The final section looks at feeding behaviors and the benefits and drawbacks to both live feed and microparticulate diets in developing fish.
Written by a team of leading global researchers, Larval Fish Nutrition will be an indispensible resource for aquaculture researchers, professionals, and advanced students.
Key Features:Reviews the latest research on larval fish nutritional requirements, developmental physiology, and feeding and weaning strategies Extensively covers nutritional needs of various early-life stages in fish development Weighs the benefits and drawbacks to both live feeds and microparticulate diets Written by a global team of experts in fish nutrition and physiology
Despite being one of the oldest, most energy-intensive unit operations, industrial drying is perhaps the least scrutinized technique at the microscopic level. Yet in the wake of today’s global energy crisis, drying research and development is on the rise.
Following in the footsteps of the widely read first edition, Advanced Drying Technologies, Second Edition is the direct outcome of the recent phenomenal growth in drying literature and new drying hardware. This edition provides an evaluative overview of new and emerging drying technologies, while placing greater emphasis on making the drying process more energy efficient in the green age.
Draws on the Authors’ 60+ Years of Combined Experience
Fueled by the current energy crisis and growing consumer demand for improved quality products, this thoroughly updated resource addresses cutting-edge drying technologies for numerous materials such as high-valued, heat-sensitive pharmaceuticals, nutraceuticals, and some foods. It also introduces innovative techniques, such as heat-pump drying of foods, which allow both industrial practice and research and development projects to save energy, reduce carbon footprints, and thus improve the bottom line.
Four New Chapters:
Refractance Window Drying
Mechanical Thermal Expression
Requiring no prior knowledge of chemical engineering, this single-source reference should assist researchers in turning the laboratory curiosities of today into the revolutionary novel drying technologies of tomorrow.
Basic information on the role of pesticides in integrated pest management is given with a discussion on the importance of defining the target and choice of spray spectrum to optimise delivery. The range of droplets and types of equipment for different methods of application, including seed treatment, are described with information on safe use and maintenance.
Pesticide Application Methods, 4th Edition, provides an essential reference for all those involved in crop protection, including entomologists, plant pathologists, weed scientists and agricultural engineers, whether researchers, consultants or those training in international, government or academic organisations, or the plant science industry. Libraries in all universities and research establishments where agricultural and biological sciences are studied or taught should have copies of this excellent new edition on their shelves.
Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
* Covers potato chemistry in detail, providing key understanding of the role of chemical compositions on emerging uses for specific food and non-food applications * Presents coverage of developing areas, related to potato production and processing including genetic modification of potatoes, laboratory and industry scale sophistication, and modern quality measurement techniques to help producers identify appropriate varieties based on anticipated use
*Explores novel application uses of potatoes and potato by-products to help producers identify potential areas for development of potato variety and structure
Although concentrating primarily on carp culture, this can be regarded as a model for the production of many species in ponds; the most widely used method of producing fish throughout the world. Specific information is also included for other species, such as Pike, Wels Catfish and Goldfish and now African Catfish and Sterlet. The authors, who between them have many years' experience farming fish as well as researching and teaching the subjects covered in the book, have produced a most useful and timely second edition.
The book will be of great interest to fish farmers, researchers, teachers and students in the area of aquaculture and related subjects, to all those involved specifically in the carp farming industry and in the aquaculture of other pond-cultured species. Copies of the book should be available as a reference source in libraries in academic and research establishments where aquaculture is studied an taught, and for practical reference on fish farms.
Edited by Lynnette R. Ferguson, a well-known and internationally respected researcher, the book covers a wide range of issues, from the purely scientific to ethical, consumer-driven, and public health aspects. It takes a close look at gene–diet interactions and explores the ways in which studies on nutrigenomics and nutrigenetics can help modulate disease risk in cardiovascular disease, obesity, diabetes, and inflammatory bowel disease. Topics include regulatory challenges, genetic testing for consumers, data mining, transcriptomic analysis, and the role of science and health professionals in the commercialization of nutrigenomics and nutrigenetics. The book also examines industry–academia partnerships as a nexus between the science and its commercialization by the food industry. These partnerships will be an important determinant of what value the technologies bring, not only to the market but to the wider health and well-being of society.
Exploring how nutrigenomics and nutrigenetics can help modulate disease risk, this timely book brings together stimulating, well-thought-out perspectives from established and emerging researchers. It provides valuable information on a subject that is becoming increasingly important for nutritionists, dieticians, and clinical professionals, as well as for the food industry and research community.
Let's get drunk!
Grab your copy now!
Infrared (IR) Spectroscopy deals with the infrared part of the electromagnetic spectrum. It measure the absorption of different IR frequencies by a sample positioned in the path of an IR beam. Currently, infrared spectroscopy is one of the most common spectroscopic techniques used in the food industry. With the rapid development in infrared spectroscopic instrumentation software and hardware, the application of this technique has expanded into many areas of food research. It has become a powerful, fast, and non-destructive tool for food quality analysis and control.
Infrared Spectroscopy for Food Quality Analysis and Control reflects this rapid technology development. The book is divided into two parts. Part I addresses principles and instruments, including theory, data treatment techniques, and infrared spectroscopy instruments. Part II covers the application of IRS in quality analysis and control for various foods including meat and meat products, fish and related products, and others.
*Explores this rapidly developing, powerful and fast non-destructive tool for food quality analysis and control
*Presented in two Parts -- Principles and Instruments, including theory, data treatment techniques, and instruments, and Application in Quality Analysis and Control for various foods making it valuable for understanding and application
*Fills a need for a comprehensive resource on this area that includes coverage of NIR and MVA
Molecular Nutrition: Nutrition and the Evolution of Humankind:Blends coverage of the molecular mechanisms that underpin nutrient-gene interactions with evolutionary theory Takes a molecular biological approach to problem solving, and moves nutrition away from its dietetic and anthropological origins to the front lines of genomic research Covers key concepts in molecular biology; the –omics revolution and bioinformatics; recent human evolution; molecular mechanisms of gene-nutrient interactions; the importance of nutrients and genomics in disease; the evolution of micronutrient metabolism, protein structure, and human disease; nutrients and the human lifecycle; contemporary dietary patterns; leading-edge laboratory tools in nutrigenomics and human evolutionary studies Written by an internationally recognised expert in the field, Molecular Nutrition: Nutrition and the Evolution of Humankind is an invaluable text and reference book for a wide range of teachers, students, and researchers.
Covers the packaging requirements of all major food groups Includes new chapters on food packaging closures and sealing systems, as well as optical, mechanical, and barrier properties of thermoplastic polymers Provides the latest information on new and active packaging technologies Offers guidance on the design and analysis of shelf life experiments and the shelf life estimation of foods Discusses the latest details on food contact materials including those of public interest such as BPA and phthalates in foods Devotes extensive space to the discussion of edible, biobased and biodegradable food packaging materials
An in-depth exploration of the field, Food Packaging: Principles and Practice includes all-new worked examples and reflects the latest research and future hot topics. Comprehensively researched with more than 1000 references and generously illustrated, this book will serve students and industry professionals, regardless of their level or background, as an outstanding learning and reference work for their professional preparation and practice.