sanz maría luz food oligosaccharides production analysis and bioactivity



Sanz María Luz Food Oligosaccharides. Production, Analysis and Bioactivity Sanz María Luz Food Oligosaccharides. Production, Analysis and Bioactivity Новинка

Sanz María Luz Food Oligosaccharides. Production, Analysis and Bioactivity

18635.67 руб.
A growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health beyond simply providing basic nutrition. Digestive health is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactive oligosaccharides into foods can yield health benefits in the gastrointestinal tract and other parts of the body that are linked via the immune system. Because oligosaccharides can be added to a wide variety of foodstuffs, there is much interest within the food industry in incorporating these functional ingredients into healthy food products. Moreover, other areas such as pharmaceuticals, bioenergy and environmental science can exploit the physicochemical and physiological properties of bioactive oligosaccharides too. There is therefore a considerable demand for a concentrated source of information on the development and characterization of new oligosaccharides with novel and/or improved bioactivities. Food Oligosaccharides: Production, Analysis and Bioactivityis a comprehensive reference on the naturally occurring and synthesised oligosaccharides, which will enable food professionals to select and use these components in their products. It is divided into three sections: (i) Production and bioactivity of oligosaccharides, (ii) Analysis and (iii) Prebiotics in Food Formulation. The book addresses classical and advanced techniques to structurally characterize and quantitatively analyse food bioactive oligosaccharides. It also looks at practical issues faced by food industry professionals seeking to incorporate prebiotic oligosaccharides into food products, including the effects of processing on prebiotic bioavailability. This book is essential reading for food researchers and professionals, nutritionists and product developers working in the food industry, and students of Food Science with an interest in functional foods.
Robert Blair Organic Production and Food Quality. A Down to Earth Analysis Robert Blair Organic Production and Food Quality. A Down to Earth Analysis Новинка

Robert Blair Organic Production and Food Quality. A Down to Earth Analysis

18163.78 руб.
The internet is rife with biased and unsubstantiated claims from the organic industry, and the treatment of issues such as food safety and quality by the media («if it bleeds, it leads») tends to have a negative impact on consumer perceptions about conventional food. Until recently, more and more consumers in many countries were opting to buy organic food over conventional food, resulting in a radical shift in food retailing. This was due to concerns over chemical residues, food poisoning resulting in recalls, food scares such as «mad-cow» disease, issues like gene-modified (GM foods), antibiotics, hormones, cloning and concerns over the way plants and animals are being grown commercially as food sources. As a result there has been an expansion of the organic industry and the supply of organic foods at farmers' markets, supermarkets and specialty stores. Organic Production and Food Quality: A Down to Earth Analysis is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings. The title is a 'must-have' for everyone working within the food industry. Comprehensive explanation of organic production methods and effects on the safety and quality of foods Authoritative, unbiased and up-to-date examination of relevant global scientific research Answers the questions of whether organic food is more nutritious and/or more healthy
Peter Jong de Sustainable Dairy Production Peter Jong de Sustainable Dairy Production Новинка

Peter Jong de Sustainable Dairy Production

17298.65 руб.
This book offers a comprehensive overview of the state of the art in sustainable dairy production, helping the industry to develop more sustainable dairy products, through new technologies, implementing life cycle analysis, and upgrading and optimization of their current production lines. It aims to stimulate process innovations, taking into account environmental, economic and public relations benefits for companies. Topics covered include: How to set up a sustainable production line How to quantify the carbon foot print of a dairy product by using life cycle analysis Current technologies to improve the carbon foot print What measures can be taken to reduce the global warming potential of the farm Reduction of water use in dairy production Marketing sustainable dairy products Bench marking of dairy products against other food products Potential future technological developments to improve the carbon foot print for the following decades
Zed Rengel Improving Water and Nutrient-Use Efficiency in Food Production Systems Zed Rengel Improving Water and Nutrient-Use Efficiency in Food Production Systems Новинка

Zed Rengel Improving Water and Nutrient-Use Efficiency in Food Production Systems

17298.65 руб.
Improving Water and Nutrient Use Efficiency in Food Production Systems provides professionals, students, and policy makers with an in-depth view of various aspects of water and nutrient us in crop production. The book covers topics related to global economic, political, and social issues related to food production and distribution, describes various strategies and mechanisms that increase water and nutrient use efficiency, and review te curren situation and potential improvements in major food-producing systems on each continent. The book also deals with problems experienced by developed countries separtaely from problems facing developing countries. Improving Water and Nutrient Use Efficiency emphasizes judicious water and nutrient management which is aimed at maximising water and nutrient utilisation in the agricultural landscape, and minimising undesirable nutrient losses to the environment.
Visakh M. P. Advances in Food Science and Nutrition, Volume 2 Visakh M. P. Advances in Food Science and Nutrition, Volume 2 Новинка

Visakh M. P. Advances in Food Science and Nutrition, Volume 2

15426.88 руб.
Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety. The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas food science, including: • Potato production, composition, and starch processing • Milk and different types of milk products • Processing and preservation of meat, poultry, and seafood • Food ingredients including additives and natural plant-based ingredients • Fruits and fruit processing • Antioxidant activity of phytochemicals and their method of analysis • The effect of food processing on bioactive compounds • Food safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrients • Trends in sensory characterization of food products • Ultrasound applications in food technology • Transformations of food flavor including aroma compounds and chemical reactions that influence flavor • Storage technologies for fresh fruits
Jian Wang Chemical Analysis of Antibiotic Residues in Food Jian Wang Chemical Analysis of Antibiotic Residues in Food Новинка

Jian Wang Chemical Analysis of Antibiotic Residues in Food

9945.3 руб.
An insightful exploration of the key aspects concerning the chemical analysis of antibiotic residues in food The presence of excess residues from frequent antibiotic use in animals is not only illegal, but can pose serious health risks by contaminating products for human consumption such as meat and milk. Chemical Analysis of Antibiotic Residues in Food is a single-source reference for readers interested in the development of analytical methods for analyzing antibiotic residues in food. It covers themes that include quality assurance and quality control, antibiotic chemical properties, pharmacokinetics, metabolism, distribution, food safety regulations, and chemical analysis. In addition, the material presented includes background information valuable for understanding the choice of marker residue and target animal tissue to use for regulatory analysis. This comprehensive reference: Includes topics on general issues related to screening and confirmatory methods Presents updated information on food safety regulation based on routine screening and confirmatory methods, especially LC-MS Provides general guidance for method development, validation, and estimation of measurement uncertainty Chemical Analysis of Antibiotic Residues in Food is written and organized with a balance between practical use and theory to provide laboratories with a solid and reliable reference on antibiotic residue analysis. Thorough coverage elicits the latest scientific findings to assist the ongoing efforts toward refining analytical methods for producing safe foods of animal origin.
Thomas Schafer Automatische genetische Analytik Thomas Schafer Automatische genetische Analytik Новинка

Thomas Schafer Automatische genetische Analytik

7439.29 руб.
The relevance of genetic analysis and the need of its automation have rapidly increased during the last years not only in molecular biology and medicine but particularly in fields outside these 'classical' areas of application. In forensic medicine and criminology, e.g., DNA analysis has become a routine method – and a similar development is just ongoing in fields like anthropology, paleontology, plant and animal breeding, and food production. This book provides a comprehensive and practical overview of the methods – from biological material and analytical processes to the analysis and processing of data – and provides insights into various important applications. Clearly written and nicely illustrated with color figures the book will serve as a useful source of information for a broad spectrum of (potential) users of DNA analysis.
Yiu-Chung Wong Analysis of Food Toxins and Toxicants Yiu-Chung Wong Analysis of Food Toxins and Toxicants Новинка

Yiu-Chung Wong Analysis of Food Toxins and Toxicants

21535.53 руб.
Analysis of Food Toxins and Toxicants consists of five sections, providing up-to-date descriptions of the analytical approaches used to detect a range of food toxins. Part I reviews the recent developments in analytical technology including sample pre-treatment and food additives. Part II covers the novel analysis of microbial and plant toxins including plant pyrrolizidine alkaloids. Part III focuses on marine toxins in fish and shellfish. Part IV discusses biogenic amines and common food toxicants, such as pesticides and heavy metals. Part V summarizes quality assurance and the recent developments in regulatory limits for toxins, toxicants and allergens, including discussions on laboratory accreditation and reference materials.
Antonio Bevilacqua Starter Cultures in Food Production Antonio Bevilacqua Starter Cultures in Food Production Новинка

Antonio Bevilacqua Starter Cultures in Food Production

14978.13 руб.
Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough, vegetables, wine and fish. New data on the potential health benefits of these organisms has led to additional interest in starter bacteria. Starter Cultures in Food Production details the most recent insights into starter cultures. Opening with a brief description of the current selection protocols and industrial production of starter cultures, the book then focuses on the innovative research aspects of starter cultures in food production. Case studies for the selection of new starter cultures for different food products (sourdough and cereal based foods, table olives and vegetables, dairy and meat products, fish and wine) are presented before chapters devoted to the role of lactic acid bacteria in alkaline fermentations and ethnic fermented foods. This book will provide food producers, researchers and students with a tentative answer to the emerging issues of how to use starter cultures and how microorganisms could play a significant role in the complex process of food innovation.
Rahman Mohammad Shafiur Handbook of Food Process Design, 2 Volume Set Rahman Mohammad Shafiur Handbook of Food Process Design, 2 Volume Set Новинка

Rahman Mohammad Shafiur Handbook of Food Process Design, 2 Volume Set

44829.43 руб.
In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.
Ю. В. Лысенко Analysis technique and risk assessment of insolvency of machine-building enterprise Ю. В. Лысенко Analysis technique and risk assessment of insolvency of machine-building enterprise Новинка

Ю. В. Лысенко Analysis technique and risk assessment of insolvency of machine-building enterprise

550 руб.
The monograph is devoted to a problem of production and sale of the concentrating and mountain equipment. The economic evaluation of production and sale is opened in the following sequence. The economic essence of the concept «insolvency» of the entity is stated. The reasons of risk of insolvency, its role in diagnostic approaches to solvency analysis of the entity, are called and analysed possibilities of a risk assessment of insolvency of the entity. By means of assessment of a condition the model of the analysis and a risk assessment of insolvency of the entity, an algorithm of its application in the analysis of machine-building enterprise is developed. Assessment of a condition of production and sale is carried out based on huge statistical material on influence of structure and structure of current assets on solvency of machinebuilding enterprise, liquidity of balance and assessment of liquidity and efficiency of cash flows for strengthening and optimization of activities. With use of integration of methods approbation of an analysis technique and a risk assessment of insolvency of machine-building enterprise is carried out and the possibilities of its optimization are considered. In an analysis result, assessment and developed offers the management concept is formulated by liquidity of machine-building enterprise and decrease in risk of insolvency, the principles of its forming and the mechanism of implementation are shown.
B. Higman W. How Food Made History B. Higman W. How Food Made History Новинка

B. Higman W. How Food Made History

6995.75 руб.
Covering 5,000 years of global history, How Food Made History traces the changing patterns of food production and consumption that have molded economic and social life and contributed fundamentally to the development of government and complex societies. Charts the changing technologies that have increased crop yields, enabled the industrial processing and preservation of food, and made transportation possible over great distances Considers social attitudes towards food, religious prohibitions, health and nutrition, and the politics of distribution Offers a fresh understanding of world history through the discussion of food
John Wilkins A Companion to Food in the Ancient World John Wilkins A Companion to Food in the Ancient World Новинка

John Wilkins A Companion to Food in the Ancient World

15270.86 руб.
A Companion to Food in the Ancient World presents a comprehensive overview of the cultural aspects relating to the production, preparation, and consumption of food and drink in antiquity. • Provides an up-to-date overview of the study of food in the ancient world • Addresses all aspects of food production, distribution, preparation, and consumption during antiquity • Features original scholarship from some of the most influential North American and European specialists in Classical history, ancient history, and archaeology • Covers a wide geographical range from Britain to ancient Asia, including Egypt and Mesopotamia, Asia Minor, regions surrounding the Black Sea, and China • Considers the relationships of food in relation to ancient diet, nutrition, philosophy, gender, class, religion, and more
McNevin Aaron Aquaculture, Resource Use, and the Environment McNevin Aaron Aquaculture, Resource Use, and the Environment Новинка

McNevin Aaron Aquaculture, Resource Use, and the Environment

10534.92 руб.
Aquaculture, Resource Use, and the Environment places aquaculture within the larger context of global population growth, increased demand for sustainable, reliable sources of food, and the responsible use of natural resources. Aquaculture production has grown rapidly in recent decades as over-exploitation and environmental degradation have drastically reduced wild fish stocks. As fish production has increased, questions have persisted about the environmental sustainability of current aquaculture practices. Aquaculture, Resource Use, and the Environment is a timely synthesis and analysis of critical issues facing the continued growth and acceptance of aquaculture practices and products. Chapters look at the past, present, and future demands for food, aquaculture production, and tackle key issues ranging from environmental impacts of aquaculture to practical best management practices in aquaculture production. Providing broad coverage of issues that are essential to the continued development of aquaculture production, Aquaculture, Resource Use, and the Environment will be vital resource for anyone involved in the field of aquaculture.
Daphna Havkin-Frenkel Handbook of Vanilla Science and Technology Daphna Havkin-Frenkel Handbook of Vanilla Science and Technology Новинка

Daphna Havkin-Frenkel Handbook of Vanilla Science and Technology

13108.02 руб.
An updated guide to the production, science, and uses of vanilla Vanilla is a flavor and fragrance in foods, cosmetics, pharmaceuticals, and a wealth of other products. Now in its second edition, the Handbook of Vanilla Science and Technology provides a comprehensive and updated review of the science and technology used in these items’ production and supply. Featuring contributions from an international range of experts, this revised edition covers a multitude of topics, including agricultural production, global markets, analytical methods, sensory analysis, food and fragrance applications, organic farming and fair trade, botanical diseases, and novel uses. The Handbook of Vanilla Science and Technology, Second Edition is a vital resource for producers, distributors, and scientists involved in vanilla’s growth and utilization, and offers readers: A guide to the cultivation, extraction, analysis, DNA sequencing, and marketing of vanilla Information on the production of vanilla in a range of countries such as Mexico, Australia, Costa Rica, and India Guidelines on the quality control of vanilla beans and extracts Information on fair trade and the future of vanilla
Giuseppe Cirillo Food Safety. Innovative Analytical Tools for Safety Assessment Giuseppe Cirillo Food Safety. Innovative Analytical Tools for Safety Assessment Новинка

Giuseppe Cirillo Food Safety. Innovative Analytical Tools for Safety Assessment

17620.11 руб.
Food safety and quality are key objectives for food scientists and industries all over the world. To achieve this goal, several analytical techniques (based on both destructive detection and nondestructive detection) have been proposed to fit the government regulations. The book aims to cover all the analytical aspects of the food quality and safety assessment. For this purpose, the volume describes the most relevant techniques employed for the determination of the major food components (e.g. protein, polysaccharides, lipds, vitamins, etc.), with peculiar attention to the recent development in the field. Furthermore, the evaluation of the risk associated with food consumption is performed by exploring the recent advances in the detection of the key food contaminants (e.g. biogenic amines, pesticides, toxins, etc.). Chapters tackle such subject as: GMO Analysis Methods in Food Current Analytical Techniques for the Analysis of Food Lipids Analytical Methods for the Analysis of Sweeteners in Food Analytical Methods for Pesticides Detection in Foodstuffs Food and Viral Contamination Application of Biosensors to Food Analysis
Stephen Forsythe J. The Microbiology of Safe Food Stephen Forsythe J. The Microbiology of Safe Food Новинка

Stephen Forsythe J. The Microbiology of Safe Food

8647.36 руб.
Food production is an increasingly complex and global enterprise, and public awareness of poisoning outbreaks is higher than ever. This makes it vital that companies in the food chain maintain scrupulous standards of hygiene and are able to assure customers of the safety of their products. This book reviews the production of food and the level of microorganisms that humans ingest, covering both food pathogens and food spoilage organisms. The comprehensive contents include: the dominant foodborne microorganisms; the means of their detection; microbiological criteria and sampling plans; the setting of microbial limits for end-product testing; predictive microbiology; the role of HACCP; the setting of Food Safety Objectives; relevant international regulations and legislation. This updated and expanded second edition contains much important new information on emerging microbiological issues of concern in food safety, including: microbiological risk assessment; bacterial genomics and bioinformatics; detergents and disinfectants, and the importance of hygiene practice personnel. The book is essential reading for all those studying food science, technology and food microbiology. It is also a valuable resource for government and food company regulatory personnel, quality control officers, public health inspectors, environmental health officers, food scientists, technologists and microbiologists. Web-based sources of information and other supporting materials for this book can be found at www.wiley.com/go/forsythe
Roni Neff Introduction to the US Food System. Public Health, Environment, and Equity Roni Neff Introduction to the US Food System. Public Health, Environment, and Equity Новинка

Roni Neff Introduction to the US Food System. Public Health, Environment, and Equity

6656.21 руб.
A public health approach to the US food system Introduction to the US Food System: Public Health, Environment, and Equity is a comprehensive and engaging textbook that offers students an overview of today's US food system, with particular focus on the food system's interrelationships with public health, the environment, equity, and society. Using a classroom-friendly approach, the text covers the core content of the food system and provides evidence-based perspectives reflecting the tremendous breadth of issues and ideas important to understanding today's US food system. The book is rich with illustrative examples, case studies, activities, and discussion questions. The textbook is a project of the Johns Hopkins Center for a Livable Future (CLF), and builds upon the Center's educational mission to examine the complex interrelationships between diet, food production, environment, and human health to advance an ecological perspective in reducing threats to the health of the public, and to promote policies that protect health, the global environment, and the ability to sustain life for future generations. Issues covered in Introduction to the US Food System include food insecurity, social justice, community and worker health concerns, food marketing, nutrition, resource depletion, and ecological degradation. Presents concepts on the foundations of the US food system, crop production, food system economics, processing and packaging, consumption and overconsumption, and the environmental impacts of food Examines the political factors that influence food and how it is produced Ideal for students and professionals in many fields, including public health, nutritional science, nursing, medicine, environment, policy, business, and social science, among others Introduction to the US Food System presents a broad view of today's US food system in all its complexity and provides opportunities for students to examine the food system's stickiest problems and think critically about solutions.
Sabu Thomas Advances in Food Science and Technology, Volume 1 Sabu Thomas Advances in Food Science and Technology, Volume 1 Новинка

Sabu Thomas Advances in Food Science and Technology, Volume 1

15348.87 руб.
This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety. The book focuses on food chemistry and examines chemical and mechanical modifications to generate novel properties, functions, and applications.
Joyce Boye I. Nutraceutical and Functional Food Processing Technology Joyce Boye I. Nutraceutical and Functional Food Processing Technology Новинка

Joyce Boye I. Nutraceutical and Functional Food Processing Technology

16128.24 руб.
For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added functional food and nutraceutical products. This book looks at how these ingredients can be effectively incorporated into food systems for market, and provides practical guidelines on how challenges in specific food sectors (such as health claims and marketing) can be addressed during processing. Nutraceutical and Functional Food Processing Technology is a comprehensive overview of current and emerging trends in the formulation and manufacture of nutraceutical and functional food products. It highlights the distinctions between foods falling into the nutraceutical and functional food categories. Topics include sustainable and environmentally–friendly approaches to the production of health foods, guidelines and regulations, and methods for assessing safety and quality of nutraceutical and functional food products. Specific applications of nutraceuticals in emulsion and salad dressing food products, beverages and soft drinks, baked goods, cereals and extruded products, fermented food products are covered, as are novel food proteins and peptides, and methods for encapsulated nutraceutical ingredients and packaging. The impact of processing on the bioactivity of nutraceutical ingredients, allergen management and the processing of allergen-free foods, health claims and nutraceutical food product commercialization are also discussed. Nutraceutical and Functional Food Processing Technology is a comprehensive source of practical approaches that can be used to innovate in the nutraceutical and health food sectors. Fully up-to-date and relevant across various food sectors, the book will benefit both academia and industry personnel working in the health food and food processing sectors.
Bert Popping Molecular Biological and Immunological Techniques and Applications for Food Chemists Bert Popping Molecular Biological and Immunological Techniques and Applications for Food Chemists Новинка

Bert Popping Molecular Biological and Immunological Techniques and Applications for Food Chemists

12530.07 руб.
A guide to using molecular biology and immunological methods for the analysis of food Many of the analytical problems that food chemists face in the lab cannot be solved by chemistry alone, and so analytical chemists are turning to molecular biology and immunology for alternative approaches. Molecular Biological and Immunological Techniques and Applications for Food Chemists comprehensively explains the most important molecular biology and immunology methods, and illustrates their application in food analysis. Written by a distinguished group of experts, the coverage includes: Molecular Biological Methods—techniques explained, laboratory layout, PCR, real-time PCR, RFLP, SSCP, and sequencing Molecular Biology Applications—meat, genetically modified organisms (GMOs), food allergens, offal, and fish Immunological Methods—techniques explained and antibody-based detection methods Immunology Applications—animal speciation, international food allergen regulations (except Japanese), Japanese regulations and buckwheat allergen detection, egg allergen detection, soy allergen detection, milk allergen detection, gluten allergen detection, nut allergen detection, fish allergen detection, lupin allergen detection, mustard allergen detection, and celery allergen detection Clearly written and consistently edited to provide information to a wide range of readers, Molecular Biological and Immunological Techniques and Applications for Food Chemists offers an up-to-date reference for food scientists in government and industry, policymakers, and graduate-level students of food science, technology, and engineering. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.
Bhesh Bhandari Food Materials Science and Engineering Bhesh Bhandari Food Materials Science and Engineering Новинка

Bhesh Bhandari Food Materials Science and Engineering

17301.93 руб.
Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. The opening chapter will define the scope and application of food materials science, explaining the relationship between raw material structure and processing and quality in the final product. Subsequent chapters will examine the structure of food materials and how they relate to quality, sensory perception, processing attributes and nutrient delivery. The authors also address applications of nanotechnology to food and packaging science. Methods of manufacturing food systems with improved shelf-life and quality attributes will be highlighted in the book.
Keith Holdaway Harness Oil and Gas Big Data with Analytics. Optimize Exploration and Production with Data Driven Models Keith Holdaway Harness Oil and Gas Big Data with Analytics. Optimize Exploration and Production with Data Driven Models Новинка

Keith Holdaway Harness Oil and Gas Big Data with Analytics. Optimize Exploration and Production with Data Driven Models

4915.51 руб.
Use big data analytics to efficiently drive oil and gas exploration and production Harness Oil and Gas Big Data with Analytics provides a complete view of big data and analytics techniques as they are applied to the oil and gas industry. Including a compendium of specific case studies, the book underscores the acute need for optimization in the oil and gas exploration and production stages and shows how data analytics can provide such optimization. This spans exploration, development, production and rejuvenation of oil and gas assets. The book serves as a guide for fully leveraging data, statistical, and quantitative analysis, exploratory and predictive modeling, and fact-based management to drive decision making in oil and gas operations. This comprehensive resource delves into the three major issues that face the oil and gas industry during the exploration and production stages: Data management, including storing massive quantities of data in a manner conducive to analysis and effectively retrieving, backing up, and purging data Quantification of uncertainty, including a look at the statistical and data analytics methods for making predictions and determining the certainty of those predictions Risk assessment, including predictive analysis of the likelihood that known risks are realized and how to properly deal with unknown risks Covering the major issues facing the oil and gas industry in the exploration and production stages, Harness Big Data with Analytics reveals how to model big data to realize efficiencies and business benefits.
Yiyang Dong Direct Analysis in Real Time Mass Spectrometry. Principles and Practices of DART-MS Yiyang Dong Direct Analysis in Real Time Mass Spectrometry. Principles and Practices of DART-MS Новинка

Yiyang Dong Direct Analysis in Real Time Mass Spectrometry. Principles and Practices of DART-MS

12530.07 руб.
DART-MS is a relatively new, but very fast evolving technology. Due to its versatility, it addresses fields of crucial importance to people and community, e.g. food or agricultural, forensic, industrial, environmental, medicinal and clinical analysis.
Touraj Daryaee World History. A Concise Thematic Analysis, Volume One Touraj Daryaee World History. A Concise Thematic Analysis, Volume One Новинка

Touraj Daryaee World History. A Concise Thematic Analysis, Volume One

2737.08 руб.
World History: A Concise Thematic Analysis presents the highly anticipated second edition of the most affordable and accessible survey of world history designed for use at the college level. An engaging narrative that contextualizes history and does not drown students in a sea of facts Offers a comparative analysis of the great civilizations of Eurasia, Africa, and the Americas Addresses themes of population dynamics, food production challenges, disease history, warfare, and other major issues for civilizations Features new interior design and organization to enhance user experience Instructor’s test bank available online at www.wiley.com/go/wallech
Touraj Daryaee World History. A Concise Thematic Analysis, Volume Two Touraj Daryaee World History. A Concise Thematic Analysis, Volume Two Новинка

Touraj Daryaee World History. A Concise Thematic Analysis, Volume Two

2737.08 руб.
World History: A Concise Thematic Analysis presents the highly anticipated second edition of the most affordable and accessible survey of world history designed for use at the college level. An engaging narrative that contextualizes history and does not drown students in a sea of facts Offers a comparative analysis of the great civilizations of Eurasia, Africa, and the Americas Addresses themes of population dynamics, food production challenges, disease history, warfare, and other major issues for civilizations Features new interior design and organization to enhance user experience Instructor's test bank available online at www.wiley.com/go/wallech
Fidel Toldra Advances in Food Diagnostics Fidel Toldra Advances in Food Diagnostics Новинка

Fidel Toldra Advances in Food Diagnostics

14879.32 руб.
Still the most up-to-date, comprehensive, and authoritative book on food diagnostics available Featuring seven entirely new chapters, the second edition of this critically acclaimed guide has been extensively revised and updated. Once again delivering food professionals the latest advances in food diagnostics and analysis, the book approaches the topic in several different ways: reviewing novel technologies to evaluate fresh products; describing and analysing in depth specific modern diagnostics; providing analyses of data processing; and discussing global marketing, with insights into future trends. Written by an international team of experts, this volume not only covers most conventional lab-based analytical methods, but also focuses on leading-edge technologies which are being or are about to be introduced. Advances in Food Diagnostics, Second Edition: Covers ultrasound, RMN, chromatography, electronic noses, immunology, GMO detection and microbiological and molecular methodologies for rapid detection of pathogens Explores the principles and applications of immunodiagnostics in food safety and the use of molecular biology to detect and characterize foodborne pathogens Includes DNA-based and protein-based technologies to detect and identify genetically-modified food or food components Focuses on the translation of diagnostics tests from bench to the market in order to illustrate the benefits to the food industry Provides an overview of the business end of food diagnostics; identifying the markets, delineating the sellers and the buyers, comparing current technology with traditional methods, certifying operations and procedures, and analysing diagnostic devices within the food and related industries This is an indispensable resource for food scientists, food quality analysts, food microbiologists and food safety professionals. It also belongs on the reference shelves of labs conducting food diagnostics for the analysis of the sensory, quality and safety aspects of food.
Angelo Basile Membrane Reactor Engineering. Applications for a Greener Process Industry Angelo Basile Membrane Reactor Engineering. Applications for a Greener Process Industry Новинка

Angelo Basile Membrane Reactor Engineering. Applications for a Greener Process Industry

13312.41 руб.
Uniquely focussed on the engineering aspects of membrane reactors Provides tools for analysis with specific regard to sustainability Applications include water treatment, wastewater recycling, desalination, biorefineries, agro-food production Membrane reactors can bring energy saving, reduced environmental impact and lower operating costs
Om Singh V. Bio-pigmentation and Biotechnological Implementations Om Singh V. Bio-pigmentation and Biotechnological Implementations Новинка

Om Singh V. Bio-pigmentation and Biotechnological Implementations

15658.69 руб.
Recent technological advances have provided unique opportunities for the exploration of alternatives to the industrial use of chemically produced synthetic colors. The most promising developments in this area have been in bio-pigmentation derived from microorganisms. This groundbreaking book reviews the current state of the science of bio-pigmentation, providing important insights into the molecular mechanisms of microbial biosynthesis of industrial pigments. Featuring contributions by leading researchers from both industry and academe, it explores the latest advances in the use of bio-pigments as safe, sustainable alternatives to chemically synthesized pigments, and provides extensive coverage the most promising sources of bio-pigments within the food, feed, and pharmaceutical industries. • Proposes microbial uniqueness of coloration in variety of food, feed and pharmaceuticals • Covers the basic science behind bio-pigmentation as well as the latest advances in the field • Describes detection strategies for screening and identifying color producing microorganisms under varying environmental conditions • Provides an exhaustive review of the literature on color producing extremophiles and offers fascinating insights into color production as a stress response in extremophiles • Explores microbial molecular mechanisms of color production, with special coverage of color production as secondary metabolites under environmental stress Bio-pigmentation and Biotechnological Implementations is required reading for professionals and post-doctoral students of microbiology, applied microbiology, food microbiology, food science, and food biochemistry. It is a valuable working resource for scientists working in color-dependent food, feed, and pharmaceuticals.
Ravishankar V Rai Advances in Food Biotechnology Ravishankar V Rai Advances in Food Biotechnology Новинка

Ravishankar V Rai Advances in Food Biotechnology

19969.36 руб.
The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues Applications of enzymes in food processing Fermentation technology Functional food and nutraceuticals Valorization of food waste Detection and control of foodborne pathogens Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research and regulatory agencies and those who are studying and teaching food biotechnology.
Muhammad Siddiq Dry Beans and Pulses. Production, Processing and Nutrition Muhammad Siddiq Dry Beans and Pulses. Production, Processing and Nutrition Новинка

Muhammad Siddiq Dry Beans and Pulses. Production, Processing and Nutrition

17227.83 руб.
The common beans and pulses are diverse food resources of high nutritional value (protein, energy, fiber and vitamins and minerals) with broad social acceptance. These legume crops demonstrate global adaptability, genotypic and phenotypic diversity, and multiple means of preparation and dietary use. Beans and pulses are produced in regions as diverse as Latin America, Africa, Asia, and North America, and on a scale similar to some other crops, such as wheat, corn, rice and soybeans. Numerous factors influence utilization, including bean type and cultivar selection, cropping environment and systems, storage conditions and handling infrastructure, processing and final product preparation. Nutrient content and bio-availability are dramatically influenced by these conditions. In recent years, beans and pulses have been cited for imparting specific positive health potentiating responses, such as hypocholesteremic response, mitigation of diabetes and colonic cancer, and weight control. Enhanced dry bean utilization focused on improved dietary health is an opportunity within both subsistent and developed populations. This book provides a contemporary source of information that brings together current knowledge and practices in the value chain of beans/pulses production, processing, and nutrition. It provides in-depth coverage of a wide variety of pertinent topics including: breeding, postharvest technologies, composition, processing technologies, food safety, quality, nutrition, and significance in human health. An experienced team of over 25 contributors from North America, Asia, and Africa has written 15 chapters, divided into three sections: Overview, production and postharvest technologies of beans and pulses Composition, value-added processing and quality Culinology, nutrition, and significance in human health Contributors come from a field of diverse disciplines, including crop sciences, food science and technology, food biochemistry, food engineering, nutritional sciences, and culinology. Dry Beans and Pulses Production, Processing and Nutrition is an essential resource for scientists, processors and nutritionists, whatever the work setting.
Delia Rodriguez-Amaya B. Food Carotenoids. Chemistry, Biology and Technology Delia Rodriguez-Amaya B. Food Carotenoids. Chemistry, Biology and Technology Новинка

Delia Rodriguez-Amaya B. Food Carotenoids. Chemistry, Biology and Technology

15658.69 руб.
Carotenoids were first studied as natural pigments, then as precursors of vitamin A, and then as bioactive compounds against chronic diseases. These compounds have been and continue to be the subject of intense research worldwide, now with an expanded scope. Food Carotenoids: Chemistry, Biology and Technology gathers all the important information about these major compounds which impact both food quality and human health. It integrates in one volume various aspects of food carotenoids, such as: Structures and physicochemical properties Biosynthetic pathways and metabolism Analysis and composition of foods Stability and reactions during processing Commercial production as food colorants and precursors of aroma compounds Bioavailability and health benefits Having worked with carotenoids in various aspects for 44 years, Delia Rodriguez-Amaya is uniquely placed to pass on her wealth of knowledge in this field. This book will serve as solid background information for professionals in Food Science, Food Technology, Nutrition, Agriculture, Biology, Chemistry and Medical Sciences, whether in the academe, industry, governmental and non-governmental agencies.
Petroleum Production Engineering, A Computer-Assisted Approach Petroleum Production Engineering, A Computer-Assisted Approach Новинка

Petroleum Production Engineering, A Computer-Assisted Approach

6031 руб.
Petroleum Production Engineering, A Computer-Assisted Approach provides handy guidelines to designing, analyzing and optimizing petroleum production systems. Broken into four parts, this book covers the full scope of petroleum production engineering, featuring stepwise calculations and computer-based spreadsheet programs. Part one contains discussions of petroleum production engineering fundamentals, empirical models for production decline analysis, and the performance of oil and natural gas wells. Part two presents principles of designing and selecting the main components of petroleum production systems including: well tubing, separation and dehydration systems, liquid pumps, gas compressors, and pipelines for oil and gas transportation. Part three introduces artificial lift methods, including sucker rod pumping systems, gas lift technology, electrical submersible pumps and other artificial lift systems. Part four is comprised of production enhancement techniques including, identifying well problems, designing acidizing jobs, guidelines to hydraulic fracturing and job evaluation techniques, and production optimization techniques.
Colm O'Donnell Ozone in Food Processing Colm O'Donnell Ozone in Food Processing Новинка

Colm O'Donnell Ozone in Food Processing

17929.18 руб.
This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management. The chemical and physical properties of ozone are described, along with its microbial inactivation mechanisms. The various methods of ozone production are compared, including their economic and technical aspects. Several chapters are dedicated to the major food processing applications: fruit and vegetables, grains, meat, seafood and food hydrocolloids, and the effects on nutritional and quality parameters will be reviewed throughout. Further chapters examine the role of ozone in water treatment, in food waste treatment and in deactivating pesticide residues. The international regulatory and legislative picture is addressed, as are the health and safety implications of ozone processing and possible future trends.
Carole Engle R. Aquaculture Economics and Financing. Management and Analysis Carole Engle R. Aquaculture Economics and Financing. Management and Analysis Новинка

Carole Engle R. Aquaculture Economics and Financing. Management and Analysis

10063.03 руб.
Aquaculture Economics and Financing: Management and Analysis provides a detailed and specific set of guidelines for using economic and financial analysis in aquaculture production. By discussing key issues such as how to finance and plan new aquaculture business, how to monitor and evaluate economic performance, and how to manage capital, labor, and business risk, the book equips aquaculture professionals, researchers, and students with important information applicable to a wide range of business decisions. Chapters address each stage of developing an aquaculture business, including financing, marketing, and developing a business plan to managing cash flows and analyzing financial statements. Each chapter includes a detailed example of practical application taken from every-day experience. Written in straightforward terminology facilitating ready application, Aquaculture Economics and Financing: Management and Analysis is an essential tool for analyzing and improving financial performance of aquaculture operations.
Jie Zhang Multi-Agent-Based Production Planning and Control Jie Zhang Multi-Agent-Based Production Planning and Control Новинка

Jie Zhang Multi-Agent-Based Production Planning and Control

16883.09 руб.
At the crossroads of artificial intelligence, manufacturing engineering, operational research and industrial engineering and management, multi-agent based production planning and control is an intelligent and industrially crucial technology with increasing importance. This book provides a complete overview of multi-agent based methods for today’s competitive manufacturing environment, including the Job Shop Manufacturing and Re-entrant Manufacturing processes. In addition to the basic control and scheduling systems, the author also highlights advance research in numerical optimization methods and wireless sensor networks and their impact on intelligent production planning and control system operation. Enables students, researchers and engineers to understand the fundamentals and theories of multi-agent based production planning and control Written by an author with more than 20 years’ experience in studying and formulating a complete theoretical system in production planning technologies Fully illustrated throughout, the methods for production planning, scheduling and controlling are presented using experiments, numerical simulations and theoretical analysis Comprehensive and concise, Multi-Agent Based Production Planning and Control is aimed at the practicing engineer and graduate student in industrial engineering, operational research, and mechanical engineering. It is also a handy guide for advanced students in artificial intelligence and computer engineering.
CBAP / CCBA Certified Business Analysis Study Guide CBAP / CCBA Certified Business Analysis Study Guide Новинка

CBAP / CCBA Certified Business Analysis Study Guide

3186 руб.
The bestselling CBAP/CCBA study guide, updated for exam v3.0 The CBAP/CCBA Certified Business Analysis Study Guide, Second Edition offers 100% coverage of all exam objectives for the Certified Business Analysis Professional (CBAP) and Certification of Competency in Business Analysis (CCBA) exams offered by the International Institute of Business Analysis (IIBA). Detailed coverage encompasses all six knowledge areas defined by the Guide to Business Analysis Body of Knowledge (BABOK): Planning and Monitoring, Elicitation, Requirements Management and Communication, Enterprise Analysis, Requirements Analysis, and Solution Assessment and Validation, including expert guidance toward all underlying competencies. Real-world scenarios help you align your existing experience with the BABOK, and topic summaries, tips and tricks, practice questions, and objective-mapping give you a solid framework for success on the exam. You also gain access to the Sybex interactive learning environment, featuring review questions, electronic flashcards, and four practice exams to help you gauge your understanding and be fully prepared exam day. As more and more organizations seek to streamline production models, the demand for qualified Business Analysts is growing. This guide provides a personalized study program to help you take your place among those certified in essential business analysis skills. Review the BABOK standards and best practices Master the core Business Analysis competencies Test your...
Louise Manning Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management (GMP7), 7th Edition Louise Manning Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management (GMP7), 7th Edition Новинка

Louise Manning Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management (GMP7), 7th Edition

8847.91 руб.
The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry This all-new, 7th edition of Food and Drink – Good Manufacturing Practice: A Guide to its Responsible Management features a wealth of new information reflecting changes in the industry and advances in science that have occurred since the publication of the last edition back in 2013. They include topics such as: Food Safety Culture, Food Crime and Food Integrity Management Systems, Food Crime Risk Assessment including vulnerability risk assessment and Threat Analysis Critical Control Point (TACCP), Security and Countermeasures, Food Toxins, Allergens and Risk Assessment, Provenance and authenticity, Electronic and digital traceability technologies, Worker Welfare Standards; Smart Packaging, Food Donation Controls and Animal Food Supply, Safety Culture; Provenance and integrity testing and Sustainability Issues. In addition to the new topics mentioned above, Food and Drink – Good Manufacturing Practice, 7th Edition offers comprehensive coverage of information in chapters on Quality Management System; Hazard Analysis Critical Control Point (HACCP); Premises and Equipment; Cleaning and Sanitation; Product Control, Testing and Inspection; Heat Preserved Foods; Frozen Foods; Foods for Catering and Vending Operations; and much more. Comprises both general guidance and food sector-specific requirements for good manufacturing practice Incorporates all the most recent developments and changes in UK and EU law Provides a readable and accessible reference for busy managers in the food industry Food and Drink – Good Manufacturing Practice: A Guide to its Responsible Management, 7th Edition is a valuable reference for anyone in a managerial or technical capacity concerned with the manufacture, storage, and distribution of food and drink. The book is also a “must –read” for the recommended reading lists for food science, food technology and food policy undergraduate and postgraduate studies. IFST – the Institute of Food Science and Technology is the leading qualifying body for food professionals in Europe and the only professional qualifying body in the UK concerned with all aspects of food science and technology.
Murphy Kevin S. Quinoa. Improvement and Sustainable Production Murphy Kevin S. Quinoa. Improvement and Sustainable Production Новинка

Murphy Kevin S. Quinoa. Improvement and Sustainable Production

15725.69 руб.
Quinoa is an ancient grain that has grown in popularity in recent years. It has been known as a good source of both protein and fiber. As the demand for quinoa increases a comprehensive and up-to-date reference on the biology and production of the crop is essential. Quinoa: Improvement and Sustainable Production brings together authors from around the world to provide a complete assessment of the current state of global quinoa research and production. Topics covered include quinoa history and culture, genomics and breeding, agronomy, nutrition, marketing, and end-uses. The book focuses in particular on the emerging role of quinoa in providing increased food security to smallholder farmers and communities throughout the world. Quinoa will interest quinoa researchers, producers, crop scientists, agronomists, and plant geneticists, as well as advanced students working with this important grain.
Steven Ricke C. Organic Meat Production and Processing Steven Ricke C. Organic Meat Production and Processing Новинка

Steven Ricke C. Organic Meat Production and Processing

18085.21 руб.
Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is impacted. Commencing with chapters on the economics, market and regulatory aspects of organic meats, coverage then extends to management issues for organically raised and processed meat animals. Processing, sensory and human health aspects are covered in detail, as are the incidences of foodborne pathogens in organic beef, swine, poultry and other organic meat species. The book concludes by describing pre-harvest control measures for assuring the safety of organic meats. Organic Meat Production and Processing serves as a unique resource for fully understanding the current and potential issues associated with organic meats.
Howard Luke R. Analysis of Antioxidant-Rich Phytochemicals Howard Luke R. Analysis of Antioxidant-Rich Phytochemicals Новинка

Howard Luke R. Analysis of Antioxidant-Rich Phytochemicals

18163.78 руб.
To quantify antioxidants in natural sources, the application of chromatography techniques with different detectors followed by skillful sample preparation is necessary. Analysis of Antioxidant-Rich Phytochemicals is the first book that specifically covers and summarizes the details of sample preparation procedures and methods developed to identify and quantify various types of natural antioxidants in foods. Focusing on the principle of quantification methods for natural antioxidants, the book reviews and summarizes current methods used in the determination of antioxidant-rich phytochemicals in different sources. Chapter by chapter, the distinguished team of authors describes the various methods used for analysis of the different antioxidant-rich phytochemicals – phenolic acids; carotenoids; anthocyanins; ellagitannins, flavonols and flavones; catechins and procyanidins; flavanones; stilbenes; phytosterols; and tocopherols and tocotrienols. Going beyond extensive reviews of the scientific literature, the expert contributors call on their accumulated experience in sample extraction and analysis to outline procedures, identify potential problems in dealing with different samples, and offer trouble-shooting tips for the analysis. Analysis of Antioxidant-Rich Phytochemicals covers the important food applications and health-promoting functions of the major antioxidant phytochemicals, presents general analysis principles and procedures, and systematically reviews and summarizes the various analytical methods necessary for each type of natural antioxidant in different food sources.
Suveen Mathaudhu N. Essential Readings in Magnesium Technology Suveen Mathaudhu N. Essential Readings in Magnesium Technology Новинка

Suveen Mathaudhu N. Essential Readings in Magnesium Technology

18716.72 руб.
This is a compilation of the best papers in the history of Magnesium Technology, a definitive annual reference in the field of magnesium production and related light metals technologies. The volume contains a strong topical mix of application and fundamental research articles on magnesium technology. Magnesium Technology History and Overview Electrolytic and Thermal Primary Production Melting, Refining, Recycling, and Life-Cycle Analysis Casting and Solidification Alloy and Microstructural Design Wrought Processing Modeling and Simulation Joining Corrosion, Surface Treatment, and Coating
Malgorzata Baranska Carotenoids. Nutrition, Analysis and Technology Malgorzata Baranska Carotenoids. Nutrition, Analysis and Technology Новинка

Malgorzata Baranska Carotenoids. Nutrition, Analysis and Technology

12921.61 руб.
Carotenoids are an essential component of the human diet. Bioactive by nature, they are rich in antioxidants, promote vitamin A activity and lower the development of chronic illnesses. As such they are an area of growing interest to researchers and scientists who are working to design, develop and launch new functional food products, dietary supplements and other nutritional solutions. Carotenoids: Nutrition, Analysis and Technology is an up-to-date overview of the key areas of carotenoids in nutrition, therapy and technology. In the first section, the authors present a functional food perspective, outlining the therapeutic applications of the bioactive pigments. The second part is dedicated to the spectroscopic analysis of carotenoids, providing in-depth scientific methods and real research findings. In the final section, various technological applications of carotenoids are considered, including biotechnology and future prospects. Written by international experts in the field, this comprehensive book will be of interest to food scientists and researchers, nutritionists and health food companies. It will be of particular use to anyone involved in the spectroscopic analysis of carotenoids and other related bioactives.
Gary Kinzel L. Kinematics, Dynamics, and Design of Machinery Gary Kinzel L. Kinematics, Dynamics, and Design of Machinery Новинка

Gary Kinzel L. Kinematics, Dynamics, and Design of Machinery

10180.82 руб.
Kinematics, Dynamics, and Design of Machinery, Third Edition, presents a fresh approach to kinematic design and analysis and is an ideal textbook for senior undergraduates and graduates in mechanical, automotive and production engineering Presents the traditional approach to the design and analysis of kinematic problems and shows how GCP can be used to solve the same problems more simply Provides a new and simpler approach to cam design Includes an increased number of exercise problems Accompanied by a website hosting a solutions manual, teaching slides and MATLAB® programs
Maria Lobo Gloria Handbook of Pineapple Technology. Production, Postharvest Science, Processing and Nutrition Maria Lobo Gloria Handbook of Pineapple Technology. Production, Postharvest Science, Processing and Nutrition Новинка

Maria Lobo Gloria Handbook of Pineapple Technology. Production, Postharvest Science, Processing and Nutrition

13908.27 руб.
Pineapple is the third most important tropical fruit in the world, with production occurring throughout the tropics. The demand for low acid fresh pineapples and its processed products is one of the fastest growing markets, especially in Europe and North America. This book provides an in depth and contemporary coverage of knowledge and practices in the value chain of this popular fruit, from production through to consumption. The chapters explore all the most recent developments in areas such as breeding, novel processing technologies, postharvest physiology and storage, packaging, nutritional quality and safety aspects. An outstanding team of authors from across the globe have contributed to make this the definitive pineapple handbook. Handbook of Pineapple Technology: Production, Postharvest Science, Processing and Nutrition is the ultimate guide for scientists in the food industries specializing in fruit processing, packaging and manufacturing. It is also a useful resource for educators and students of food technology and food sciences as well as research centers and regulatory agencies around the world.
Georgios Danezis P. Food Authentication. Management, Analysis and Regulation Georgios Danezis P. Food Authentication. Management, Analysis and Regulation Новинка

Georgios Danezis P. Food Authentication. Management, Analysis and Regulation

15661.66 руб.
The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase and sell are what they purport to be. This book covers the most advanced techniques used for the authentication of a vast number of products around the world. The reader will be informed about the latest pertinent analytical techniques. Chapters focus on the novel techniques & markers that have emerged in recent years. An introductory section presents the concepts of food authentication while the second section examines in detail the analytical techniques for the detection of fraud relating to geographical, botanical, species and processing origin and production methods of food materials and ingredients. Finally, the third section looks at consumer attitudes towards food authenticity, the application of bioinformatics to this field, and the Editor’s conclusions and future outlook. Beyond being a reference to researchers working in food authentication it will serve as an essential source to analytical scientists interested in the field and food scientists to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their wander in food authentication and aims to be useful to researchers in universities and research institutions.
Pragati Kaushal Tropical Roots and Tubers. Production, Processing and Technology Pragati Kaushal Tropical Roots and Tubers. Production, Processing and Technology Новинка

Pragati Kaushal Tropical Roots and Tubers. Production, Processing and Technology

16048 руб.
Roots and tubers are considered as the most important food crops after cereals and contribute significantly to sustainable development, income generation and food security especially in the tropical regions. The perishable nature of roots and tubers demands appropriate storage conditions at different stages starting from farmers to its final consumers. Because of their highly perishable nature, search for efficient and better methods of preservation/processing have been continuing alongside the developments in different arena. This book covers the processing and technological aspects of root and tuber foods, detailing the production and processing of roots and tubers such as taro, cassava, sweet potato, yam and elephant foot yam. Featuring chapters on anatomy, taxonomy and physiology, molecular and biochemical characterization, GAP, GMP, HACCP, Storage techniques, as well as the latest technological interventions in Taro, Cassava, Sweet potato, yam and Elephant foot Yam.
John Bower A. Statistical Methods for Food Science. Introductory Procedures for the Food Practitioner John Bower A. Statistical Methods for Food Science. Introductory Procedures for the Food Practitioner Новинка

John Bower A. Statistical Methods for Food Science. Introductory Procedures for the Food Practitioner

6730.5 руб.
The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist in industry or at study faces the task of using and understanding statistical methods. Statistics is often viewed as a difficult subject and is often avoided because of its complexity and a lack of specific application to the requirements of food science. This situation is changing – there is now much material on multivariate applications for the more advanced reader, but a case exists for a univariate approach aimed at the non-statistician. This second edition of Statistical Methods for Food Science provides a source text on accessible statistical procedures for the food scientist, and is aimed at professionals and students in food laboratories where analytical, instrumental and sensory data are gathered and require some form of summary and analysis before interpretation. It is suitable for the food analyst, the sensory scientist and the product developer, and others who work in food-related disciplines involving consumer survey investigations will also find many sections of use. There is an emphasis on a ‘hands-on’ approach, and worked examples using computer software packages and the minimum of mathematical formulae are included. The book is based on the experience and practice of a scientist engaged for many years in research and teaching of analytical and sensory food science at undergraduate and post-graduate level. This revised and updated second edition is accompanied by a new companion website giving the reader access to the datasets and Excel spreadsheets featured in the book. Check it out now by visiting www.wiley.com/go/bower/statistical or by scanning the QR code below.
Jhuma Sadhukhan Biorefineries and Chemical Processes. Design, Integration and Sustainability Analysis Jhuma Sadhukhan Biorefineries and Chemical Processes. Design, Integration and Sustainability Analysis Новинка

Jhuma Sadhukhan Biorefineries and Chemical Processes. Design, Integration and Sustainability Analysis

9788.54 руб.
As the range of feedstocks, process technologies and products expand, biorefineries will become increasingly complex manufacturing systems. Biorefineries and Chemical Processes: Design, Integration and Sustainability Analysis presents process modelling and integration, and whole system life cycle analysis tools for the synthesis, design, operation and sustainable development of biorefinery and chemical processes. Topics covered include: Introduction: An introduction to the concept and development of biorefineries. Tools: Included here are the methods for detailed economic and environmental impact analyses; combined economic value and environmental impact analysis; life cycle assessment (LCA); multi-criteria analysis; heat integration and utility system design; mathematical programming based optimization and genetic algorithms. Process synthesis and design: Focuses on modern unit operations and innovative process flowsheets. Discusses thermochemical and biochemical processing of biomass, production of chemicals and polymers from biomass, and processes for carbon dioxide capture. Biorefinery systems: Presents biorefinery process synthesis using whole system analysis. Discusses bio-oil and algae biorefineries, integrated fuel cells and renewables, and heterogeneous catalytic reactors. Companion website: Four case studies, additional exercises and examples are available online, together with three supplementary chapters which address waste and emission minimization, energy storage and control systems, and the optimization and reuse of water. This textbook is designed to bridge a gap between engineering design and sustainability assessment, for advanced students and practicing process designers and engineers.
Graham Thomas Media Production, Delivery and Interaction for Platform Independent Systems. Format-Agnostic Media Graham Thomas Media Production, Delivery and Interaction for Platform Independent Systems. Format-Agnostic Media Новинка

Graham Thomas Media Production, Delivery and Interaction for Platform Independent Systems. Format-Agnostic Media

9240.97 руб.
Presents current trends and potential future developments by leading researchers in immersive media production, delivery, rendering and interaction The underlying audio and video processing technology that is discussed in the book relates to areas such as 3D object extraction, audio event detection; 3D sound rendering and face detection, gesture analysis and tracking using video and depth information. The book will give an insight into current trends and developments of future media production, delivery and reproduction. Consideration of the complete production, processing and distribution chain will allow for a full picture to be presented to the reader. Production developments covered will include integrated workflows developed by researchers and industry practitioners as well as capture of ultra-high resolution panoramic video and 3D object based audio across a range of programme genres. Distribution developments will include script based format agnostic network delivery to a full range of devices from large scale public panoramic displays with wavefield synthesis and ambisonic audio reproduction to ’small screen’ mobile devices. Key developments at the consumer end of the chain apply to both passive and interactive viewing modes and will incorporate user interfaces such as gesture recognition and ‘second screen’ devices to allow manipulation of the audio visual content. Presents current trends and potential future developments by leading researchers in immersive media production, delivery, rendering and interaction. Considers the complete production, processing and distribution chain illustrating the dependencies and the relationship between different components. Proposes that a format-agnostic approach to the production and delivery of broadcast programmes will overcome the problems faced with the steadily growing number of production and delivery formats. Explains the fundamentals of media production in addition to the complete production chain, beyond current-state-of-the-art through to presenting novel approaches and technologies for future media production. Focuses on the technologies that will allow for the realization of an E2E media platform that supports flexible content representations and interactivity for users. An essential read for Researchers and developers of audio-visual technology in industry and academia, such as engineers in broadcast technology companies and students working toward a career in the rapidly changing area of broadcast both from a production and an engineering perspective.
Alison Parks-Whitfield Food Styling and Photography For Dummies Alison Parks-Whitfield Food Styling and Photography For Dummies Новинка

Alison Parks-Whitfield Food Styling and Photography For Dummies

1965.55 руб.
Discover how to style and photograph food like the pros Whether you're taking shots for a foodie blog, advertisements, packaging, menus, or cookbooks, Food Styling & Photography For Dummies shows you how to take the next step in your passion for food and photography. This attractive, informative, and fun guide to the fundamentals of food styling provides information on the tools and techniques used by some of the most successful industry professionals. Food Styling & Photography For Dummies provides you with the fundamentals of food styling and gives you the inside scoop on the tools and techniques used by some of the most successful industry professionals. Shows you how to translate taste, aroma, and appeal through color, texture, and portion Includes techniques such as extreme close-ups, selective focus, and unique angles to create dramatic effect Detailed coverage on lighting and composition Tips for choosing the proper equipment and mastering the use of camera settings, lenses, and post-production software Advice for creating a professional personality and getting your food photography business off the ground Whether you're an amateur or professional food photographer, Food Styling & Photography For Dummies is a fun and informative guide to photographing and arranging culinary subject matter.
Carol Wallace Food Safety for the 21st Century. Managing HACCP and Food Safety throughout the Global Supply Chain Carol Wallace Food Safety for the 21st Century. Managing HACCP and Food Safety throughout the Global Supply Chain Новинка

Carol Wallace Food Safety for the 21st Century. Managing HACCP and Food Safety throughout the Global Supply Chain

18793.25 руб.
The HACCP (Hazard Analysis and Critical Control Points) system is still recognised internationally as the most effective way to produce safe food throughout the supply chain, but a HACCP system cannot operate in a vacuum. It requires prerequisite programmes to be in place and it can be highly affected by, or dependent upon, other major considerations such as animal, plant, human and environmental health, food security and food defence. This book: Provides a practical and up-to-date text covering the essentials of food safety management in the global supply chain, giving the reader the knowledge and skills that they need to design, implement and maintain a world-class food safety programme. Builds on existing texts on HACCP and food safety, taking the next step forward in the evolution of HACCP and providing a text that is relevant to all sectors and sizes of food businesses throughout the world. Shares practical food safety experience, allowing development of best-practice approaches. This will allow existing businesses to improve their systems and enable businesses that are new to HACCP and food safety management requirements in both developed and developing countries to build on existing knowledge for more rapid application of world-class food safety systems. Educates practitioners such that they will be able to use their judgement in decision-making and to influence those who make food policy and manage food operations. This book is an essential resource for all scientists and managers in the food industry (manufacturing and foodservice); regulators and educators in the field of food safety; and students of food science and technology.
Roger Brunet Sustainable Geography Roger Brunet Sustainable Geography Новинка

Roger Brunet Sustainable Geography

13842.07 руб.
Sustainable Geography recalls the system and laws of geographical space production, tackles the hardcore of geography and presents models and organizations through a regional analysis and the dynamics of territorial structures and methods. The book also describes the general idea of discontinuities, trenches, the anti-dialectical and redivision-uniformity in the globalization and addresses the Transnational Urban Systems and Urban Network in Europe.
Alberto Escarpa Agricultural and Food Electroanalysis Alberto Escarpa Agricultural and Food Electroanalysis Новинка

Alberto Escarpa Agricultural and Food Electroanalysis

11746.25 руб.
Agricultural and Food Electroanalysis offers a comprehensive rationale of electroanalysis, revealing its enormous potential in agricultural food analysis. A unique approach is used which fills a gap in the literature by bringing in applications to everyday problems. This timely text presents in-depth descriptions about different electrochemical techniques following their basic principles, instrumentation and main applications. Such techniques offer invaluable features such as inherent miniaturization, high sensitivity and selectivity, low cost, independence of sample turbidity, high compatibility with modern technologies such as microchips and biosensors, and the use of exciting nanomaterials such as nanoparticles, nanotubes and nanowires. Due to the advantages that modern electroanalytical techniques bring to food analysis, and the huge importance and emphasis given today to food quality and safety, this comprehensive work will be an essential read for professionals and researchers working in analytical laboratories and development departments, and a valuable guide for students studying for careers in food science, technology and chemistry.
Rajmund Michalski Application of IC-MS and IC-ICP-MS in Environmental Research Rajmund Michalski Application of IC-MS and IC-ICP-MS in Environmental Research Новинка

Rajmund Michalski Application of IC-MS and IC-ICP-MS in Environmental Research

9788.54 руб.
Introduces the reader to the field of ion chromatography, species analysis and hyphenated methods IC-MS and IC-ICP-MS including the theory and theirs applications Covers the importance of species analysis and hyphenated methods in ion chromatography Includes practical applications of IC-MS and IC-ICP-MS in environmental analysis Details sample preparation methods for ion chromatography Discusses hyphenated methods IC-MS and IC-ICP-MS used in determining both the total element contents and its elements Details speciation analysis used in studying biochemical cycles of selected chemical compounds; determining toxicity and ecotoxicity of elements; food and pharmaceuticals quality control; and in technological process control and clinical analytics
Marisa Wilson Everyday Moral Economies. Food, Politics and Scale in Cuba Marisa Wilson Everyday Moral Economies. Food, Politics and Scale in Cuba Новинка

Marisa Wilson Everyday Moral Economies. Food, Politics and Scale in Cuba

7467.64 руб.
Offering a rare glimpse of rural life in modern-day Cuba, this book examines how ordinary Cubans carve out their own spaces for ‘appropriate’ acts of consumption, exchange, and production within the contradictory normative and material spaces of everyday economic life. Discusses the conflict between the socialist-welfare ideal of food as an entitlement and the market value of food as a commodity Bridges the fields of human geography and anthropology Approaches food networks and the scale of food systems in a novel way Provides a comprehensive look at Cuba today, with coverage of history, politics, economics, and social and environmental justice Enhanced by vivid photos from the field
Havkin-Frenkel Daphna Handbook of Vanilla Science and Technology Havkin-Frenkel Daphna Handbook of Vanilla Science and Technology Новинка

Havkin-Frenkel Daphna Handbook of Vanilla Science and Technology

18950.26 руб.
Vanilla is the world's most commonly-used flavour and fragrance, used in foods, cosmetics, pharmaceuticals and other products and is therefore of considerable economic importance. This book provides a comprehensive overview of the science and technology used in the production and supply chain of vanilla products. A wide range of international authors cover topics which include agricultural production, global markets, analytical methods, sensory analysis, food and fragrance applications, organic and fair trade vanilla, diseases that affect vanilla, and novel uses. It is of interest to academic researchers in this field and is also an important resource for the vanilla industry and those companies that use vanilla and vanillin as flavours and fragrances worldwide. Key Features: The only book to cover such a wide range of topics on this most commercially valuable of flavour ingredients Includes an analysis of the current vanilla markets in the US and Europe Edited by experts who hold roles in the flavour industry and academic research
Om Singh V. Food Borne Pathogens and Antibiotic Resistance Om Singh V. Food Borne Pathogens and Antibiotic Resistance Новинка

Om Singh V. Food Borne Pathogens and Antibiotic Resistance

15658.69 руб.
Food is an essential means for humans and other animals to acquire the necessary elements needed for survival. However, it is also a transport vehicle for foodborne pathogens, which can pose great threats to human health. Use of antibiotics has been enhanced in the human health system; however, selective pressure among bacteria allows the development for antibiotic resistance. Foodborne Pathogens and Antibiotic Resistance bridges technological gaps, focusing on critical aspects of foodborne pathogen detection and mechanisms regulating antibiotic resistance that are relevant to human health and foodborne illnesses This groundbreaking guide: • Introduces the microbial presence on variety of food items for human and animal consumption. • Provides the detection strategies to screen and identify the variety of food pathogens in addition to reviews the literature. • Provides microbial molecular mechanism of food spoilage along with molecular mechanism of microorganisms acquiring antibiotic resistance in food. • Discusses systems biology of food borne pathogens in terms of detection and food spoilage. • Discusses FDA’s regulations and Hazard Analysis and Critical Control Point (HACCP) towards challenges and possibilities of developing global food safety. Foodborne Pathogens and Antibiotic Resistance is an immensely useful resource for graduate students and researchers in the food science, food microbiology, microbiology, and industrial biotechnology.
Jian Wang Chemical Analysis of Non-antimicrobial Veterinary Drug Residues in Food Jian Wang Chemical Analysis of Non-antimicrobial Veterinary Drug Residues in Food Новинка

Jian Wang Chemical Analysis of Non-antimicrobial Veterinary Drug Residues in Food

15270.86 руб.
Provides a single-source reference for readers interested in the development of analytical methods for analyzing non-antimicrobial veterinary drug residues in food Provides a comprehensive set of information in the area of consumer food safety and international trade Covers general issues related to analytical quality control and quality assurance, measurement uncertainty, screening and confirmatory methods Details many techniques including nanotechnology and aptamer based assays covering current and potential applications for non-antimicrobial veterinary drugs Provides guidance for analysis of banned drugs including natural and synthetic steroids, Resorcylic acid lactones, and Beta-agonists
Salminen Seppo Probiotics and Health Claims Salminen Seppo Probiotics and Health Claims Новинка

Salminen Seppo Probiotics and Health Claims

18871.62 руб.
This book examines the international picture regarding probiotic food applications, placing a particular emphasis on the legal context and assessment procedures of probiotic health claims in the major markets for these products. Health claim legislation is described and the ways in which manufacturers can ensure compliance are discussed. The book also covers the use of meta-analysis to assess available data, and case examples from various regulatory cultures and traditions are included. It will be of interest to food industry scientists, executives and R&D personnel; international regulatory advisers and administrators; researchers, educators and students on food science courses. Key Features: Focuses on health claim legislation for this commercially important food sector Includes chapters on the current situation in all the major world markets including Europe, the USA, Japan, India and China Covers food, feed and pharmaceutical applications of probiotics

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Presents current trends and potential future developments by leading researchers in immersive media production, delivery, rendering and interaction The underlying audio and video processing technology that is discussed in the book relates to areas such as 3D object extraction, audio event detection; 3D sound rendering and face detection, gesture analysis and tracking using video and depth information. The book will give an insight into current trends and developments of future media production, delivery and reproduction. Consideration of the complete production, processing and distribution chain will allow for a full picture to be presented to the reader. Production developments covered will include integrated workflows developed by researchers and industry practitioners as well as capture of ultra-high resolution panoramic video and 3D object based audio across a range of programme genres. Distribution developments will include script based format agnostic network delivery to a full range of devices from large scale public panoramic displays with wavefield synthesis and ambisonic audio reproduction to ’small screen’ mobile devices. Key developments at the consumer end of the chain apply to both passive and interactive viewing modes and will incorporate user interfaces such as gesture recognition and ‘second screen’ devices to allow manipulation of the audio visual content. Presents current trends and potential future developments by leading researchers in immersive media production, delivery, rendering and interaction. Considers the complete production, processing and distribution chain illustrating the dependencies and the relationship between different components. Proposes that a format-agnostic approach to the production and delivery of broadcast programmes will overcome the problems faced with the steadily growing number of production and delivery formats. Explains the fundamentals of media production in addition to the complete production chain, beyond current-state-of-the-art through to presenting novel approaches and technologies for future media production. Focuses on the technologies that will allow for the realization of an E2E media platform that supports flexible content representations and interactivity for users. An essential read for Researchers and developers of audio-visual technology in industry and academia, such as engineers in broadcast technology companies and students working toward a career in the rapidly changing area of broadcast both from a production and an engineering perspective.
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