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The elapsing time from producer to consumer has significantly increased as a result of food marketing and trade globalization. Consequently, maintaining quality along the food value chain is becoming a significant challenge. Postharvest losses are considered a major component of food loss and waste in the supply chain from farmers to consumers, due to improper handling, storage, transport, preservation techniques and spoilage. Postharvest science aims to extend the shelf life of fresh and perishable commodities, and to reduce heavy losses, thereby contributing to food security. While significant progresses have been made in postharvest preservation and shelf-life extension, the continuous development of emerging technologies have changed our vision on postharvest science. Furthermore, recent advancements in molecular engineering of horticultural crops for quality improvement; the development of genomics, transcriptomics, proteomics, and metabolomics have led to a better understanding of the physiology and the biochemistry of the senescence processes, resulting in better preservation and improved production of fresh crops. This two-volume work focuses on innovative technologies that extend and preserve shelf life of fruits and vegetables. Volume 1 offers a review on the state of the art modern technologies in the postharvest filed. The accompanying Volume 2 explores advanced and novel technologies after harvest, particularly the application of nanotechnologies to packaging materials.

Food Science and Technology: Fundamentals and Innovation presents the aspects of microbiology, chemistry, nutrition, and process engineering required for the successful selection, preservation, processing, packaging, and distribution of quality food. It is a valuable resource for researchers and students in food science & technology and food industry professionals and entrepreneurs. There are two new chapters in the 2nd Ed. COVID-19 and food supply chain as well as climate-smart food science.

This book provides a comprehensive overview of value-added products from algae, presenting the fundamentals of algal cultivation, metabolism, harvest, and cellular pathways of phycochemicals biosynthesis. It offers sufficient details for both experts and non-experts to grasp the recent progress in this field. The book also discusses new phycochemicals and advancements in technology development, from separation to scale-up commercialization. Divided into 18 chapters, the book begins with an introduction to the value of algae as a renewable resource, followed by an authoritative overview of topics such as algae cultivation systems, harvesting techniques, phycochemical analysis, artificial intelligence in phytochemical recognition, and bioprocess engineering. Additional chapters cover various aspects of algal biotechnology, including biorefinery technology, biofuel-integrated routes, and the use of wastewater for algal growth. The book also explores high throughput screening methods for microalgae-based phycochemicals and examines the catalytic processes involved in algal bioprocessing. Cutting-edge topics such as omics approaches for algal applications, algal-based biopolymers, diatom nanostructured biosilica, and the potential of seaweeds in methane emission mitigation, are also explored. In this book, readers will discover the recent technological applications of algae in aquaculture and will find a case study on the functional food potential of Spirulina. Recognizing the importance of legislation and biosecurity in the field, the last chapter of the book addresses the regulatory frameworks and biosecurity measures necessary for the safe and sustainable development of algal biotechnology. Given its breadth, the book is a valuable resource for scholars, researchers and professionals interested in algal biotechnology, sustainability, biomass conversion, and new algal products from any perspective.

This book offers a comprehensive analysis of microalgal cultivation methods and optimization of astaxanthin production for various applications, including clinical uses, algae polymers, proteins and pigments, food applications and packaging, algae forming, cosmetics, and more. Microalgae are unicellular living forms and are the primary producers that play a major role in the ecosystem. Commercially, while many documents are available, some recent fields are yet to be explored. The book comprises 19 chapters contributed by experts and reviews the recent developments in the cultivation, harvest, and genetic engineering of H. pluvialis-derived astaxanthin. It also discusses their bottlenecks and challenges in commercial-scale production, as well as current and prospective global market. Current research supports the exploration of new topics and practical applications of microalgae and their products, which will also benefit academia. The book will be an importantresource for researchers and industry, providing comprehensive knowledge on broad topics. Flow charts, updated methods, and colour images are included to help the readers'understanding.

Among all nonthermal food processing technologies, high intensity pulsed electric fields (PEF) is one of the most appealing due to its short treatment times and reduced heating effects. Its capability to enhance extraction processes and to inactivate microorganisms at temperatures that do not cause any deleterious effect on flavor, color or nutrient value of foods opens interesting possibilities for the food processing industry. This new and revised edition of Pulsed Electric Fields Technology for the Food Industry presents the information accumulated on PEF over the last decade by experienced microbiologists, biochemists, food technologists and electrical and food engineers. With insight into current applications of PEF across the food industry, this text offers a comprehensive and up to date resource on PEF application in the food industry from the scientific fundamentals to its use in various food types to environmental and regulatory aspects. For researchers and industry professionals seeking a single source containing all of the relevant and up to date information on PEF in foods, look no further than this essential text.

This volume describes the identification of emerging organic pollutants, mainly from industrial sources, their associated toxicological threats, and the latest green methods and biotechnological solutions to abate harmful impacts on people and the environment. The chapters present reviews on current applied toxicology research, occupational health hazards and green remedial solutions for pollution control in terrestrial and aquatic environments, with the aim of raising public awareness of these issues and providing chemists, toxicologists and environmental scientists with the knowledge to combat organic pollutants through sustainable means. Readers will learn about the multi-dimensional applications of materials and processes which harvest energy out of environmental remediation technologies, as well as the roles of biotechnology and nanotechnology in addressing high pollutant load. Specific attention is paid to technologies that draw energy through wastewater remediation, as this covers the primary means by which organic pollutants are introduced into the environment from industry and other sources. The book will be of use to pollution control boards, industry regulators, and students and researchers in the fields of biotechnology, biomedical science, hydrology and water chemistry.

Comprehensive Foodomics, Three Volume Set offers a definitive collection of over 150 articles that provide researchers with innovative answers to crucial questions relating to food quality, safety and its vital and complex links to our health. Topics covered include transcriptomics, proteomics, metabolomics, genomics, green foodomics, epigenetics and noncoding RNA, food safety, food bioactivity and health, food quality and traceability, data treatment and systems biology. Logically structured into 10 focused sections, each article is authored by world leading scientists who cover the whole breadth of Omics and related technologies, including the latest advances and applications. By bringing all this information together in an easily navigable reference, food scientists and nutritionists in both academia and industry will find it the perfect, modern day compendium for frequent reference. List of sections and Section Editors: Genomics - Olivia McAuliffe, Dept of Food Biosciences, Moorepark, Fermoy, Co. Cork, Ireland Epigenetics & Noncoding RNA - Juan Cui, Department of Computer Science & Engineering, University of Nebraska-Lincoln, Lincoln, NE Transcriptomics - Robert Henry, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Australia Proteomics - Jens Brockmeyer, Institute of Biochemistry and Technical Biochemistry, University Stuttgart, Germany Metabolomics - Philippe Schmitt-Kopplin, Research Unit Analytical BioGeoChemistry, Neuherberg, Germany Omics data treatment, System Biology and Foodomics - Carlos Leon Canseco, Visiting Professor, Biomedical Engineering, Universidad Carlos III de Madrid Green Foodomics - Elena Ibanez, Foodomics Lab, CIAL, CSIC, Madrid, Spain Food safety and Foodomics - Djuro Josic, Professor Medicine (Research) Warren Alpert Medical School, Brown University, Providence, RI, USA & Sandra Kraljevic Pavelic, University of Rijeka, Department of Biotechnology, Rijeka, Croatia Food Quality, Traceability and Foodomics - Daniel Cozzolino, Centre for Nutrition and Food Sciences, The University of Queensland, Queensland, Australia Food Bioactivity, Health and Foodomics - Miguel Herrero, Department of Bioactivity and Food Analysis, Foodomics Lab, CIAL, CSIC, Madrid, Spain Brings all relevant foodomics information together in one place, offering readers a ‘one-stop,'comprehensive resource for access to a wealth of information Includes articles written by academics and practitioners from various fields and regions Provides an ideal resource for students, researchers and professionals who need to find relevant information quickly and easily Includes content from high quality authors from across the globe

This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience. Covering advances in the science of red meat production, it focuses on production system elements that affect product quality. The chapters explore the latest developments in the determination of consumer preferences, and interpret of these preferences in terms of quality characteristics of red meat, investigating the science-based orchestration of red meat production to achieve product consistency. The book highlights topics such as consumer preferences, the biological and production system elements affecting red meat safety, and the intrinsic (appearance, aroma, and sensory quality) and extrinsic (humane animal and environmentally friendly production) characteristics of red meat. For each characteristic, it discusses the underlying biological and biochemical processes and examines means of altering production systems to impact consumer eating experiences. The book also features a perspective on creating holistic integrated systems for producing red meats to meet consumers'expectations around the globe. Written by leading authorities in the area of global red meat production systems, it is a comprehensive resource for consumer-oriented red meat producers.

An improved understanding of the interactions between nanoparticles and plant retorts, including their uptake, localization, and activity, could revolutionize crop production through increased disease resistance, nutrient utilization, and crop yield. This may further impact other agricultural and industrial processes that are based on plant crops.This two-volume book analyses the key processes involved in the nanoparticle delivery to plants and details the interactions between plants and nanomaterials. Potential plant nanotechnology applications for enhanced nutrient uptake, increased crop productivity and plant disease management are evaluated with careful consideration regarding safe use, social acceptance and ecological impact of these technologies.Plant Nanobionics: Volume 1, Advances in the Understanding of Nanomaterials Research and Applications begins the discussion of nanotechnology applications in plants with the characterization and nanosynthesis of various microbes and covers the mechanisms and etiology of nanostructure function in microbial cells. It focuses on the potential alteration of plant production systems through the controlled release of agrochemicals and targeted delivery of biomolecules. Industrial and medical applications are included. Volume 2 continues this discussion with a focus on biosynthesis and toxicity.

Proteomics, like other post-genomics tools, has been growing at a rapid pace and has important applications in numerous fields of science. While its use in animal and veterinary sciences is still limited, there have been considerable advances in this field in recent years, in areas as diverse as physiology, nutrition and food of animal origin processing. This is mainly as a consequence of a wider availability and better understanding of proteomics methodologies by animal and veterinary researchers. This book provides a comprehensive, state-of-the-art account of the status of farm-animal proteomics research, focusing on the principles behind proteomics methodologies and its specific applications and offering clear example.

This volume, the first of the two-volume Drug Delivery Approaches and Nanosystems series, presents a full picture of the state-of-the-art research and development in drug delivery systems using nanotechnology and its applications. It addresses the ever-expanding application of nanotechnology or nano-sized materials in the medical field and the real-world challenges and complexities of current drug delivery methodologies and techniques. Many methods of drug delivery systems have been used, but very few of them have been validated for medical use. A major reason for the above situation, the editors believe, is the gap between academia and research, and the gap between academic research and real-time clinical applications and needs. This volume addresses that gap. This volume presents 12 chapters that provide information about the preparation and characterization of nanocomposite materials used in drug delivery systems; advanced research of carbon nanotubes, nanocomposite materials, and polymer-clay, ceramics, and silicate glass-based nanocomposites; and the functionality of graphene nanocomposites. The book also provides detailed information on the application of nanotechnology in drug delivery systems in health care systems and medicine. The book describes how nanostructures are synthesized and draws attention to wide variety of nanostructures available for biological research and treatment applications. This valuable volume provides a wealth of information that will be valuable to scientists and researchers, faculty, and students. Volume 2 of the two-volume series is subtitled Drug Targeting Aspects of Nanotechnology. The volumes are available separately or as a set.

This new two-volume set, Drug Delivery Approaches and Nanosystems, Volume 1: Novel Drug Carriers and Volume 2: Drug Targeting Aspects of Nanotechnology presents a comprehensive look at the state-of-the-art research and developments in drug delivery systems using nanotechnology and its applications. Many methods of drug delivery systems have been used, but very few of them have been validated for medical use. A major reason for the above situation, the editors believe, is due to the gap between academia and research, and the gap between academic research and real-time clinical applications and needs. These volumes address that gap.Volume 1 addresses the ubiquitous applications of nanotechnology or nano-sized materials in the medical field and the real-world challenges and complexities of current drug delivery methodologies and techniques, while Volume 2 focuses on drug targeting aspects of nanotechnology. Together they provide a thorough review of the applications of nanotechnology or nano-sized materials in the medical field and the real-world challenges and complexities of current drug delivery methodologies and techniques. These two volumes will provide a plethora of real-world information for the application of drug delivery approaches via nanotechnology that will be valuable to scientists and researchers as well as faculty and students.The volumes are available separately or together as a set.

Nature has created all sorts of variations and the curious nature of mankind always inspires him to understand these variations. The variations in biological systems are highly complex in nature. To understand these complex biological phenomena, serious efforts have been made by researchers during last few decades. Molecular biology is one such field that has witnessed an exponential amount of sequence information as a result of rapid DNA sequencing technologies. In order to understand, organize and analyze such ever increasing sequence information, integrated fields like Bioinformatics and Computational Biology have emerged. In the recent past, extensive research efforts were made in these fields which led to the development and application of tools, software, computational techniques, statistical approaches, simulation techniques, mathematical models to study the biological systems. Keeping in view the recent developments made in the fields of bioinformatics and computational biology, the present volume representing an excellent collection of topics was brought out. The topics covered in this volume include: o Role of bioinformatics in biotechnology o Computational resources for next generation sequencing data analysis o Allele mining and bioinformatics o Bioinformatics in screening and analysis of pathological mutations o Sequence analysis of diacylglycerol acyltransferases o Optimization of in situ stresses and fracture properties with genetic algorithm o Bioinformatics approach for journey of protein from sequence to structure o Protein structure modeling o Characterization of polypeptide syntheses and no ribosomal peptide synthetics o Recent progress on modeling of G protein-coupled receptors o Characterization of integral membrane proteins at molecular level o Magnetic Resonance methods in modern biology o Microarrays in genomics analysis o Statistical analysis of microarray gene expression data o Sample size calculation method for microarray studies with survival endpoints o Livestock genomics: Resources and bio-computational applications o Overview of systems biology o Gene regulatory networks o Overview of network biology with computational tools o Epigenetic in sustaining the livelihood o Genetic diversity analysis of animals o Protein legend interactions The volume 6 contains 22 chapters from 44 researchers and/or academicians representing 7 nations, namely Finland, India, Netherlands, Pakistan, Poland, Spain and United States of America giving an overview of the various research activities being carried out in different parts of the world in the fields of Bioinformatics and Computational Biology.

Food proteomics is one of the most dynamic and fast-developing areas in food science. The goal of this book is to be a reference guide on the principles and the current and future potential applications of proteomics in food science and technology. More specifically, the book will discuss recent developments and the expected trends of the near future in food proteomics. The book will be divided into two parts. The first part (7 chapters) will focus on the basic principles for proteomics, e.g., sample preparation, such as extraction and separation techniques, analytical instrumentation currently in use, and available databases for peptide and protein identification. The second part of the book (26 chapters) will focus on applications in foods. It will deal with quality issues related to post-mortem processes in animal foods and quality traits for all foods in general, as well as the identification of bioactive peptides and proteins, which are very important from the nutritional point of view. Furthermore, consumers are now extremely susceptible to food safety issues, and proteomics can provide reassurance with different safety aspects, such as food authenticity, detection of animal species in the food, and identification of food allergens. All of these issues will be covered in this book. It is also worth noting that both editors are internationally recognized experts in the field of food science, and both have edited numerous food science books and handbooks.

Real time quantitative PCR (qPCR) technology has revolutionized almost all areas of microbiology including clinical microbiology, food microbiology, industrial microbiology, environmental microbiology and microbial biotechnology. Various modifications and improvements have enhanced the overall performance of this highly versatile technology and the qPCR instrumentation and strategies currently available are more sensitive, faster and affordable than ever before. Written by experts in the field and aimed specifically at microbiologists, this volume describes and explains the most important aspects of current qPCR strategies, instrumentation and software. Renowned authors cover the application of qPCR technology in various areas of applied microbiology and comment on future trends. Topics covered include instrumentation, fluorescent chemistries, quantification strategies, data analysis software, environmental microbiology, water microbiology, food microbiology, gene expression studies, validation of microbial microarray data and future trends in qPCR technology. The editor and authors have produced an outstanding book that will be invaluable for all microbiologists. A recommended book for all microbiology laboratories.

Meat and meat products constitute one of the most important foods in western societies. However, the area of meat biotechnology is not as comprehensively covered as other areas of food biotechnology. Missing from this area are the recent developments for better sensory and nutritional quality as well as improved safety. The main goal of this book is to provide the reader with the recent developments in biotechnology and their applications in the meat processing chain. To achieve this goal, the book is divided into four parts. The first part deals with the use of modern biotechnology applied to farm animals. The second part focuses on the recent biotechnological developments in starter cultures for better meat fermentation. The third part discusses current approaches to improve the quality and nutritional properties of meats. The final part presents the latest advances in protection against foodborne pathogens, and other recent trends in the field. Written by distinguished international contributors, this book brings together the advances in such varied and different biotechnological topics.