Multiple chapters describe coffee's positive impact on healthand various diseases: type 2 diabetes; neurodegenerative diseases(Parkinson's and Alzheimer's); cancer (prostate, bladder,pancreatic, breast, ovarian, colon and colorectal); cardiovascularhealth; and liver health. Coffee's positive effects on mood,suicide rate and cognitive performance are addressed as are thenegative health impacts of coffee on pregnancy, insulinsensitivity, dehydration, gastric irritation, anxiety, andwithdrawal syndrome issues.
Written by many of the top researchers in the world, Coffee:Emerging Health Benefits and Disease Prevention is a must-havereference for food professionals in academia, industry, andgovernmental and regulatory agencies whose work involvescoffee.
Improving Import Food Safety gathers together vital information on the food safety programs of national governments, the food industry, and the testing industry. Chapters have been contributed by authors from the United States, Latin America, Europe, and Asia. Readers will learn about a variety of regulatory approaches to food safety at the federal and state levels in the United States, as well as in selected countries and within the food industry itself. They will also gain insights into the nature and source of safety problems, in addition to approaches to food safety around the world.
The book is divided into three sections:Highlighting Key Issues: authors illustrate the millions of permutations for the origin of ingredients, discussing the difficulty if policing imports, providing a unique perspective on the economic situation in China and insight into development of support for small farm producers in Mexico.Legal and Regulatory Issues/Structures in the USA and Abroad: describes the legal and regulatory system in the European Union, the United States, and China, plus a chapter addressing global approaches to fraud.Potential Strategies to Improve Import Safety: presents strategies to deal with what are ultimately global issues, but on multiple levels. Perspectives are provided by authors from Industry, and industry trade association, academia, and a recently semi-retired, global ambassador or food safety.
Readers will find this book noteworthy because of the diverse topics and perspectives offered on the challenges of keeping food safe in a global economy. Authors come from a variety of backgrounds, and each has provided a unique perspective on this critical topic. The volume is aimed at importers and exporters of food and ingredients; food microbiologists, food safety and QC/QA personnel; regulatory and legal personnel in food manufacturing companies; food policy makers and regulatory officials and facility and graduate students in food science.
This volume presents practical information on over 80 naturalextracts that can be used as food flavors and colors, drawing onthe author's 50 years of food chemistry and technology expertise inboth research and industry. The book is divided into three parts:Part I deals with manufacture, quality, analysis, and regulatoryaspects. Part II describes the various sources of natural flavorsand colorants that are currently available, alphabetized forconvenient reference. Part III covers future directions that can bepursued by research workers and manufacturers.
Food scientists, researchers and product developmentprofessionals alike will find Natural Food Flavors andColorants an invaluable resource for understanding and usingthese commercially important natural food ingredients.