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Chemometrics: Data Treatment and Applications demonstrates the best practices for treating real-world analytical instrument data and how to apply chemometrics to this data. Rather than focusing on the mathematical theory involved in chemometrics, this book is meant for the industrial chemist, and academics and advanced students that want to use chemometrics in practice. Case studies on several applications are presented. Unlike existing literature, this book focuses on best practices, practical realities, and challenges when treating data, rather than on the mathematical theory. It also provides basic information on chemometrics, several chapters on how to treat, and the best practices used to treat, data from different analytical instruments, as well as case studies and uses of chemometrics in different fields. The book is written primarily for analytic chemists as practitioners in analytical laboratories and other industries. It will also be useful to academics and graduate, masters and postdoc students chiefly working in analytical chemistry who want to improve the practical aspects of their research activities.Presents topical and important chapters for the most-used analytical instrumentsFocuses on practical issues in the implementation of chemometricsExamines advances in the application of chemometrics in several fieldsIncludes frank perspectives on what works well for the data of a certain analytical instrument given the multiple choices of mathematical models and protocols that can be appliedCovered protocols are heavily illustrated with case studies showing their potential use and the advances in chemometrics

This book provides an excellent platform for understanding the chemical processes involved in food transformation. Starting with the examination of major food components, such as water, carbohydrates, lipids, proteins and minerals, the author further introduces the biochemistry of digestion and energy metabolism of food ingredients. The last section of the book is devoted to modern food technologies and their future perspectives.

This book overviews honey and herbs that profoundly affect human metabolism when mixed in a balanced ratio. It covers various aspects of honey added to herbs and provides collective information and practical approaches regarding herbal honey and its applications as functional food and medicine. Honey has miraculous properties like anti-bacterial, anti-fungal, free radical scavenging, and anti-carcinogenic, so honey has tremendous therapeutic importance. Infusion of extract from various medicinal herbs in honey further modulates its therapeutic potential. This book provides all the information about the essentials of herbs-infused honey and its efficiency in fighting against pathogenic bacteria. It presents the significance and benefits of honey infused with herbs that may promote/boost immunity to fight contagious or non-contagious diseases. Not only does this book explain the comprehensive knowledge of herbal honey and its medicinal properties based on current researched evidence, but it also explores the contribution of herbal honey in the food science and medicine industry as a significant part of nutraceuticals and functional food research. By providing knowledge about the formulation of traditionally used herbs in combination with honey, scientific knowledge can be supplied and made available to the common public which shall probably be a real contribution to society.

This volume in our Sustainability: Contributions through Science and Technology series reviews the use of alternative green technologies (pressurized liquid and super-critical fluid extractions) for grape biomass valorization. Environmental sustainability and circular economy are discussed in relation to agro-industrial waste in the winemaking industry. The waste contaminates water and soil and, in large quantities, it has been related to bad odors, a high content of organic matter in water, and greenhouse gas emissions over the entire winemaking industry. Here, the authors illustrate how green extraction of commercially valuable substances can be scaled up at an industrial level.Features :Reports on waste valorization in the winemaking industry and converting the waste into more useful products including oils, antioxidants and other valuable materialsExplores research which contributes to environmental sustainability and circular economy in the winemaking industryDescribes other ways to reduce the ecological footprint of the wine industry such as using less fertilizer, more benign pesticides and reduction of water footprintProposes options for a potential wine waste biorefining. Reviews alternative uses of agro-industrial wine wastes as sources of additives for the food, cosmetic and pharmaceutical industries.

Natural Flavours, Fragrances, and Perfumes Explore this one-stop resource on every relevant aspect of natural flavors and fragrances The use of sensory science has the potential to give scientists, researchers, and industry specialists a way to overcome the challenges in nutraceuticals and, more generally, in the functional food industry. Flavor and fragrance have the potential to significantly influence consumer satisfaction with products and its success in the marketplace. In order to effectively produce and optimize a customer's experience in both food and household products, it is essential to have a strong understanding of the fundamentals of chemistry and physicochemical processes. Natural Flavours, Fragrances and Perfumes offers a comprehensive look at the sensory sciences necessary to produce the most appealing olfactory responses derived from natural resources for consumers – from the analysis and biomolecular aspects of natural products to the processing and isolation of desired products, from the perceptual properties to regulatory aspects. Specifically, the book presents novel approaches to the processes involved in producing plant-derived functional products by examining how characteristic flavors arise due to complex interactions between hundreds of molecules, as well as studying the physiological variables that affect flavor perception. Natural Flavours, Fragrances, and Perfumes readers will also find: Insights into the identification and characterization of plant volatiles, as well as chromatography techniques for sensory fingerprints Chapters devoted to biosynthesis and metabolic pathways for the development of household products composed of organic materials Additional chapters on the advances in flavor science, on technological advances in the effective delivery of flavor, and challenges in the retention and release of flavor Natural Flavours, Fragrances, and Perfumes is a useful reference for chemists of all kinds, food scientists, biotechnologists, and perfumers, as well as those studying in these fields.

As an introductory text book on food engineering principles, this text gives students a firm, quantitative foundation in all aspects of food process and product formulation, packaging, manufacturing processes; engineering aspects of the fate of food in the GI tract; engineering principles of the environmental impact of foods; and principles of process economics and project management. The contents are based on a new definition of Food Engineering which is fit-for-purpose for this day and age:Food Engineering is the work of designing, formulating and manipulating food products which have desired sensory, satiety, health and well-being responses; and developing - across various operational scales - designs for the lowest environmental impact processing, packaging and storage systems capable of realizing the products.Based on this definition, Engineering Principles for Food Process and Product Realization re-defines the core competencies of food engineering, covers the engineering principles needed for food process and product design, and examines the engineering principles relevant to the interactions between food on the one hand, and human health, security and environment on the other – which are the key drivers for the growth of food business. With security, human health and environmental legacy driving business, the engineering paradigm must shift from being farm and preservation focused to becoming consumer focused - which this book aims to achieve. All of these topics are covered at a level that is easy to read and absorb, but with challenging questions and problems which require knowledge integration across topics. This book is uniquely placed to serve as an effective launching pad for undertaking further studies on advanced topics and concepts relating to the design of food processes and products.

This useful and extensive set of guidelines is designed to assist food control laboratories in gaining accreditation from an internationally recognized external body, providing all of the necessary information and practices in an easy-to-read, step-by-step fashion. Authored by an experienced consultant for laboratory accreditation in many different countries, with this text food control lab owners now have all of the up-to-date information they need to gain accreditation in a single source. Guidelines for Laboratory Quality Managers covers the essentials for quality management in the food control laboratory, from testing processes to current quality management systems. The ISO standards for accreditation are extensively explored, including managerial requirements, organizational aspects, complaint handling procedures, internal audits, and sampling. An entire section is dedicated to the implementation of managerial and technicalrequirements from quality control to program monitoring and evaluation. Analysis selection, preparation, and validation is covered extensively, and an entire section is dedicated to basic statistics from data presentation to distribution. Each section comes with helpful tips for lab managers plus definitions and terms. Comprehensive, easy-to-use and up-to-date, Guidelines for Laboratory Quality Managers is the guide for accreditation for food control laboratories.

This book outlines the production of chitooligossacharides and their derivatives and discusses their main biological activities, biomedical applications and their role in disease prevention. Chitooligosaccharides are products of chitosan or chitin degradation, prepared by enzymatic or chemical hydrolysis of chitosan, and they consist mainly of N-acetyl glucosamine and glucosamine bonded with a glycosidic bond. Compared to chitin and chitosan, chitooligossacharides offer advantages for large-scale and commercial applications due to their solubility in water and lower molecular weight.Written by leading experts, this book is divided into four parts. The first part provides a general introduction to chitooligossacharides. The second part focuses on the bioproduction of chitooligossacharides through enzymatic synthesis and also covers physical and chemical methods of synthesis. The third part explores the major biological activities of chitooligosaccharides, including antioxidant, antimicrobial, anti-allergic, anti-inflammatory, anti-cancer and neuroprotective activities, and discusses the disease preventing mechanisms of chitooligosaccharides. In this section, readers will also find about the latest in vivo studies which support the use of chitooligosaccharides in the prevention and control of disease. The final part highlights important biomedical applications of chitooligosaccharides, including in tissue engineering, drug delivery and wound healing applications. It also includes the volume editor's perspective on the health and safety risks of chitooligosaccharides.Given its scope, this book is useful not only for researches in the field but also for students interested in biomaterials, pharmaceuticals, marine biotechnology, nutraceuticals and food science.

This book provides an overview of the latest developments and future challenges in enzyme inhibitor research. It discusses the general enzyme inhibitory principles and mechanisms in enzyme activity regulation and application of enzyme inhibitors in different areas and sectors. The major areas of applications of enzyme inhibitors covered in this book are human health management, agriculture, food processing and research, which leads to drug discovery or enzyme activity mechanisms. The book also identifies the gaps in the existing knowledge and opens up new research ideas in this important area. Currently, most enzyme inhibitors are reported to inhibit various classes of enzymes. These enzyme inhibitors are the focus of the scientific community because they may answer an increasing array of questions in the research area of biological sciences, including biochemistry, medicine, physiology, pharmacy, agriculture, ecology etc. It also serves as a useful tool inthe study of enzyme structures and reaction mechanisms and in the development of technologies in agriculture, food processing, and health management. Chapters in this book cover topics such as plant-derived inhibitors of serine proteases, pancreatic lipase (PL) inhibitors from indigenous medicinal plants, amylase inhibitors and their applications in agriculture and food processing industries and advances in silico techniques used in the study of enzyme inhibitors. The book will serve as a valuable resource for students and researchers in Life Sciences, agriculture, medicine, food processing, and allied industries.

Marine plant life is an abundant source of nutrients that enhance the daily diet. In recent years, consuming diets rich in seaweeds or their extracts have been shown to provide health benefits due to being rich in macronutrients, micronutrients and nutraceuticals. The commercial value of seaweeds for human consumption is increasing annually, and some countries harvest several million tons annually. The seaweeds industry is valued at around $12 billion in 2017, and supports millions of families worldwide. Seaweeds production grew globally by 30 million tons in 2016. Seaweeds have seen increasing usage in the food industry due to their abundance of beneficial nutrients, vitamins and ω–3 fatty acids. To date there have been no books that comprehensively cover up-to-date information on seaweeds cultivation, processing, extraction and nutritional properties. This text lays out the properties and effects of seaweeds from their use as bioresources to their use in the feedindustry to their applications in wastewater management and biofuels. Sustainable Global Resources Of Seaweeds Volume 1: Industrial Perspectives offers a complete overview of seaweeds from their cultivation and processing steps to their bioactive compounds and Industrial applications, while also providing the foundational information needed to understand these plants holistically. Chapters in this volume focus on seaweeds bioresources, ecology and biology, composition and cultivation, plus usage of seaweeds extracts for the feed industry. An entire section is dedicated to waste water treatment, bioremediation, biofuel and biofertilizer application of seaweeds. For any researcher in need of a comprehensive and up-to-date single source on seaweeds cultivation, this volume provides all the information necessary to gain a thorough understanding of this ever-important product.

This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes. By gathering an interdisciplinary team of scientists from the research areas of food engineering, biophysics, applied soft matter, food technology and applied human nutrition, this book contributes to an integrated process and product design approach for creating innovative, multi-phase structured foods delivering functionality.Delivering functionality in foods: from structure design to product engineering serves as an important reference for food engineers, food technologists and nutritionists, covering all aspects of the design of food structures and their application in the development of functional food products. From the delivery of health-related functionalities to process and product engineering for delivery of multiple food properties, this work provides a comprehensive overview of the knowledge, processes and technologies required for the design of functional foods.

Bioenhancers have been used in Ayurveda historically and are now being investigated for their pharmacological effi cacy. Herbal bioenhancers work on the gastrointestinal tract to improve absorption and drug bioavailability by acting on the drug metabolic process. Many herbal drugs show low activity due to their poor lipid solubility or improper molecular size. Piperine, gingerol, naringin, quercetin, niaziridin, glycyrrhizin, allicin, curcumin, genistein and others are able to enhance the bioavailability of active pharmaceuticals. This book details various facets of herbal bio-enhancers in a single comprehensive text.

Marine plant life is an abundant source of nutrients that enhance the daily diet. In recent years, consuming diets rich in seaweeds or their extracts have been shown to provide health benefits due to being rich in macronutrients, micronutrients and nutraceuticals. The commercial value of seaweeds for human consumption is increasing annually, and some countries harvest several million tons annually. The seaweeds industry is valued at around $12 billion in 2017, and supports millions of families worldwide. Seaweeds production grew globally by 30 million tons in 2016. Seaweeds have seen increasing usage in the food industry due to their abundance of beneficial nutrients, vitamins and ω–3 fatty acids. To date there have been no books that comprehensively cover up-to-date information on seaweeds cultivation, processing, extraction and nutritional properties. This text lays out the properties and effects of seaweeds from their use as bioresources to their use in the feed industry to their applications in wastewater management and biofuels. Sustainable Global Resources of Seaweeds Volume 2: Industrial Perspectives offers a complete overview of the application of seaweeds into food, pharmaceuticals and other health-based applications. The first section focuses on the various foods derived from seaweeds, including extensive insight into the beneficial nutrients these plants contain. The many functional foods derived from sea plants are covered in detail, including foods from tropical seaweeds, macroalgae, Monostroma, Caulerpa, Palmaria, Gracillaria, Porphyra, Laminaria, Fucus, Undaria, and many more. The chapters delve further into the nutritional makeup of these foods, their health benefits and chemical makeup. A second section is dedicated to the pharmaceutical applications of seaweeds and their many health benefits. With chapters devoted to vitamin sources, health propertiesand pharmaceutical applications, this section acts as a single source for researchers exploring the pharmaceutical applications and possibilities of seaweeds. Research, development, and commercial applications are explored, plus a complete picture of the multitude of health benefits derived from these plentiful and beneficial plants. For researchers in search of a comprehensive and up-to-date source on the application of nutrient-rich seaweeds from across the world into novel foods and pharmaceuticals, look no further than this volume.

Food powders are an increasingly important aspect of processed food worldwide. Essential factors such as ease of storage and transport and usage convenience have greatly benefited the food industry and promise further advancements in processing techniques. Food powders can be stored for a longer period of time than other food products, making them essential for food supply in many regions of the world. There have been numerous research works on food powders properties and characterization, but there has not been an updated comprehensive review in this field. Food Powders Properties and Characterization is designed as an essential reference for individuals in the food industry and academia seeking a singular source that covers most of the basic aspects of food powders. With chapters focusing on the general properties of food powders, characterization of particle and bulk properties, adhesion and surface properties, this text presents comprehensive and fully up to date coverage of this challenging and important field.

Today's consumers are looking for food products with health-promoting roles in addition to nutritional benefits. With current research showing that nutraceuticals and functional foods rich in specific bioactives may have chemopreventative effects, these products are increasingly popular. However, while much in the literature supports the health-promoting features of these foods, few texts focus on their bioactive agents and their mode of action in cancer signaling. Nutraceuticals and Cancer Signalling: Clinical Aspects and Mode of Action explains the link between nutraceuticals and cancer in terms of clinical trials and modes of action. This book gives an overview of common cancers and their mechanisms, and the most common functional foods and their bioactive components. Individual chapters focus on specific functional foods--including tomatoes, garlic, honey, tea, yoghurt, and many more--their prominent bioactive compounds, and their mode of action in cancer signaling and chemoprevention. Recent findings on cancer-prevention roles of different vitamins and minerals are also discussed. For food scientists, nutritionists, and pharmaceutical experts looking to understand how functional foods can play a role in fighting cancer, this text serves as a one-stop reference.

This updated text collects all the introductory aspects of beer brewing science into one place for undergraduate brewing science courses. This expansive and detailed work is written in conversational style, walking students through all the brewing basics from the origin and history of beer to the brewing process to post-brew packaging and quality control and assurance. As an introductory text, this book assumes the reader has no prior knowledge of brewing science and only limited experience with chemistry, biology and physics. The text provides students with all the necessary details of brewing science using a multidisciplinary approach, with a thorough and well-defined program of in-chapter and end-of-chapter problems. As students solve these problems, they will learn how scientists think about beer and brewing and develop a critical thinking approach to addressing concerns in brewing science. As a truly comprehensive introduction to brewing science, Brewing Science: A Multidisciplinary Approach, Second Edition walks students through the entire spectrum of the brewing process. The different styles of beer, the molecular makeup and physical parameters, and how those are modified to provide different flavors are listed. All aspects of the brewery process, from the different setup styles to sterility to the presentation of the final product, are outlined in full. All the important brewing steps and techniques are covered in meticulous detail, including malting, mashing, boiling, fermenting and conditioning. Bringing the brewing process full circle, this text covers packaging aspects for the final product as well, focusing on everything from packaging technology to quality control. Students are also pointed to the future, with coverage of emerging flavor profiles, styles and brewing methods. Each chapter in this textbook includes a sample of related laboratory exercises designed to develop a student's capability to critically think about brewing science. These exercises assume that the student has limited or no previous experience in the laboratory. The tasks outlined explore key topics in each chapter based on typical analyses that may be performed in the brewery. Such exposure to the laboratory portion of a course of study will significantly aid those students interested in a career in brewing science.

Elevated blood concentrations of homocysteine, B vitamins deficiencies and oxidative stress are etiological factors for many human chronic diseases, yet the etiologic relationship of hyperhomocysteinemia to these disorders remains poorly understood. Clinical trials continue to support the notion that hyperhomocysteinemia is involved in the pathogenesis of oxidative stress and its associated impairment of cellular redox status. Antioxidants, phytochemicals, and bioactive agents are thought to be associated with the reduction of oxidative stress and reducing risk of chronic diseases, yet their role in preventing hyperhomocysteinemia-mediated oxidative stress has not been well covered in the literature. Nutritional Management and Metabolic Aspects and of Hyperhomocysteinemia comprehensively covers the nutritional-based intervention for combating hyperhomocysteinemia-mediated oxidative stress, metabolic regulation of homocysteine-dependent transulfuration and transmethylation pathways, and the identification of novel biomarkers for early diagnosis of hyperhomocysteinemia. The main goal of this text is to address the biochemical and nutritional aspects of hyperhomocysteinemia in relation to increasing risk of chronic diseases, providing insight into the etiology of hyperhomocysteinemia and covering new research on the effective reduction and management of hyperhomocysteinemia-associated chronic diseases. For researchers seeking a singular source for the understanding of the biochemical aspects and nutrition-based combat of hyperhomocysteinemia, its risk factors, preventive measures, and possible treatments currently available, this text provides all of the important needed information in up-to-date and comprehensive form.

Natural gums are polysaccharides consisting of multiple sugar units linked together via glycosidic linkages. Most natural gums reveal appropriate safety for oral consumption in the form of food additives or drug carriers. Challenges related to the utilization of natural polysaccharides, however, include uncontrolled rates of hydration, pH dependent solubility, viscosity reduction during storage, and weak interfacial properties. Modification provides an efficient route for not only removing such drawbacks but also improving physicochemical properties, such as solubility, viscosity and swelling index, and introducing new properties for varied applications.This book provides a comprehensive review of the various modifications on gums to make them suitable for food, cosmetic and pharmaceutical industries. The book is divided in four parts: an introduction to natural gums followed by in-depth coverage of chemical modification, physical modification, and enzymatic modification of gums. Eachchapter includes reaction mechanisms, physicochemical properties, rheological properties, interfacial properties, applications and future perspectives. Presenting a succinct account on gum modification from a practical point of view, this book is a helpful reference for academic and industrial scientists and engineers in food technology, materials chemistry, pharmaceuticals, chemical, industrial, and applied engineering, biochemistry, and biopolymers.

The growing importance of glycobiology and carbohydrate chemistry in modern biotechnology and the pharmaceutical industry makes accurate carbohydrate analysis indispensable. This book provides the principles and protocols of various fundamental carbohydrate analysis methods. Choice of method is entirely dependent upon the type of material being investigated (biological samples, food products, etc.), and the level of structural detail required, i.e. sugar content, compositional analysis, linkages between the sugar components, or the total chemical structure of a given molecule. Full structural characterization of carbohydrate chains requires significant time, resources, and skill in several methods of analysis; no single technique can address all glycan analysis needs.This book summarizes several existing analytical techniques (both chemical and physical) in an introductory volume designed for the non-expert researcher or novice scientist. While background in carbohydrate chemistry is assumed, all information necessary to understanding the described techniques is addressed in the text.

Plant foods are an essential part of our daily diet and constitute one of the highest contributors to the world economy. These foods are rich in phenolic compounds, which play a significant role in maintaining our health. This textbook presents a comprehensive overview of the chemistry, biochemistry and analysis of phenolic compounds present in a variety of foods. The text can be used as a singular source of knowledge for plant food science and technology, covering all of the important chemical, biochemical and analytical aspects needed for a thorough understanding of phenolic antioxidants in foods.Phenolic Antioxidants In Foods: Chemistry, Biochemistry, and Analysis is comprised of three sections. The first section covers the basic concepts of antioxidants, their chemistry and their chemical composition in foods, providing a detailed introduction to the concept. The second section covers the biochemical aspects of phenolic antioxidants, including their biosynthetic pathways, biological effects and the molecular mechanism of antioxidant effects in the biological system. This section promotes an understanding of the fundamental biochemical reactions that take place in foods and after digestion and absorption. The third section covers the analytical chemistry used in the analysis of phenolic antioxidants in foods, including the basic analytical procedures, methods for analysis and chromatographic and spectroscopic analyses. This section is significant for aspiring food chemists and manufacturers to evaluate the nature and chemistry of phenolic antioxidants in foods. Featuring helpful quizzes, section summaries, and key chapter points, this textbook is the perfect learning tool for advanced chemistry undergraduates and post-graduates looking to gain a fundamental understanding of phenolic antioxidants in food products.

A wide range of chemical products (especially fine chemicals) are important for a healthy and enjoyable modern life; therefore efficient syntheses of these materials are essential. Traditional stoichiometric processes need to be replaced by modern catalytical methods in the change to sustainable chemistry and the production of lower amounts of waste. This book summarizes the wide variety of catalytic methods that have been developed and applied on an industrial scale in recent years to fulfill this goal. The synthesis of compound classes such as pharmaceuticals, agrochemicals, flavoring, and fragrance compounds as well as food additives such as vitamins exemplify the use of these modern catalytic methods in the modern chemical industry.

The enzymology of milk and other products is of enormous significance for the production and quality of almost every dairy product. Milk itself is a complex biological fluid that contains a wide range of enzymes with diverse activities, some of which have identifiable functions while others are present as an accidental consequence of the mechanism of milk secretion. Over time milk enzymology has become an incredibly essential component of milk and other dairy product production, and with advancing technology and processing techniques, its importance is at its peak. Dairy Enzymology presents an expansive overview of the enzymology of milk and other dairy products, focusing on the use of indigenous and endogenous enzymes in milk and exogenous enzymes in cheese processing. A full section is dedicated to the enzymology of bovine milk, focusing on the main families of indigenous enzymes as well as their potential significance in the mammary gland plus the technological significance for the properties of dairy products. Implications for the manufacture and ripening of cheese plus the use of enzymes such as alkaline phosphatase for measuring heat treatment in milk are explored in full, and the role of milk protease plasmin and other indigenous enzymes in the age-gelation is focused on. Further sections focus on enzymes found in raw milk and enzymes deliberately added for manufacture or modification of properties and the manufacture of food ingredients from dairy-derived ingredients. The key bacterial families are discussed in depth as well as their known contributions to the quality of dairy products. With its comprehensive scope and fully up-to-date coverage of dairy product enzymology, this text is a singular source for researchers looking to understand this essential dairy processing aspect.

Cyclodextrins (CD) are cyclic oligosaccharides containing 6, 7 or 8 glucose units (α, β or γ-CD, respectively) in a truncated molecular shape. Their cyclic molecular structure contains a hydrophilic surface and a hydrophobic cavity at the center that can interact (host) with external hydrophobic compounds (guest molecules). Cyclodextrins have been categorized as Generally Recognized As Safe (GRAS) in the USA, “natural products” in Japan, and as “novel food” in Australia, New Zealand and EU countries. They are therefore widely used in food production to encapsulate hydrophobic compounds, including solid, liquid and gas molecules, in order to solubilize, stabilize or control the release rate of these components. To date, there has been no comprehensive review of the very large number of studies performed on encapsulation using cyclodextrin powders for food applications in recent years. This text fills that gap for academics in the encapsulation field and for industry professionals who want to gain a solid understanding of encapsulation functionality of cyclodextrin powders. The book consists of 16 chapters in which chapter 1 introduces cyclodextrin properties and its applications in food processing, and chapters 2-16 explore applications of cyclodextrin in encapsulation for many guest compounds. These compounds include gases, flavors, colors, pigments, polyphenols (plant bioactive compounds), essential oils, lipids (cholesterol and polyunsaturated fatty acids), vitamins, fruit ripening controlling compounds, and antifungal and antimicrobial compounds. These chapters also discuss functionalities of cyclodextrin in packaging, masking off-flavor and off-taste, and as dietary fiber. Covering a broad range of cyclodextrin applications and suitable for both newcomers to encapsulation technology and those with experience, Functionality of Cyclodextrins in Encapsulation for Food Applications is a unique and essential reference on this increasingly important topic.

There is an increasing interest in plants of the Moringa genus used as a source of phytochemicals with biopharmaceutical potential, as a functional ingredient in many products and as an additive in poultry feeding stocks. Biological and Pharmacological Properties of the Genus Moringa is the first publication to comprehensively assess the latest research on Moringa studies. This book reviews recent studies covering the botanical, agronomical, genomic, biotechnological, and ethnopharmacological aspects. It presents specialized work in a user-friendly way that will appeal to undergraduates, graduates and researchers primarily in ethnopharmacology, functional foods and with a linkage to veterinary treatments.Key Features: Describes the ethnopharmacological and ethnobotanical use of plants from all Moringa species Presents recent information that will be helpful for the future development of biopharmaceuticals Reviews the phytochemical content from all Moringa species Assesses the potential of all Moringa species as a functional ingredient

Plants produce chemicals as part of their normal metabolic activities. These include primary metabolites found in all plants, such as sugars and fats, as well as secondary metabolites, which can have therapeutic effects in humans and be refined to produce drugs. Plants synthesize a bewildering variety of phytochemicals, but most are derivatives of a few biochemical motifs. Numerous herbal-derived substances have been evaluated for their therapeutic potential. These include alkaloids, coumarins, saponins, plant pigments and flavonoids. Flavonoids, carotenoids and anthocyanins are probably the best known of these substances due to their antioxidant properties. Carotenoids: Structure and Function in the Human Body presents comprehensive coverage of carotenoids. The text covers the scientific literature and clinical significance of this organic pigment, with an emphasis on its therapeutic potential. The authors approach carotenoids from arange of perspectives, from their structural and physicochemical properties to their distribution in nature, interaction with the human metabolism, and use as a coloring agent in various products. The intake, metabolism and secretion of anthocyanins in the human body are covered in-depth, as are the biosynthetic pathways through which these compounds are synthesized in the natural system. Factors affecting stability and extraction are listed, and health-related uses and biological activities are covered in great detail. Present and future trends in carotenoid research are also presented. This book provides a solid background in carotenoids for researchers and professionals in food science, food technology, nutrition, biology, chemistry and medical sciences.

Most bioactive compounds have antioxidant activity, particularly tocochromanols, phenolics (flavonoids and phenolic acids), methylxantines and capsaicinoids. Some of these compounds have also other properties important for human health. For example, vitamin E protects against oxidative stress, but it is also known for its “non-antioxidant” functions, including cell signalling and antiproliferation. Selenium compounds and indoleamins are the components of the antioxidant enzymes. Selenium makes vitamin E acquisition easier and controls its physiological functions. In taking part in enzymatic reactions and protecting the cell against free radicals, selenium shows immunomodulative, antiphlogistic, and antiviral activity. Capsaicinoids possess not only antioxidant, but also antibacterial, analgesic, weight-reducing and thermoregulation properties. Studies have also demonstrated their gastroprotective and anticancer properties. Analytical Methods in the Determination of BioactiveCompounds and Elements in Food explores both the influence of particular compounds on human health and the methods used for their determination. Chapters describe various aspects of food and plant analysis, including chromatographic and non‐chromatographic approaches as well as hyphenated techniques. Readers of this book will gain a comprehensive understanding of the important groups of bioactive compounds relevant to human health.

Zero to Genetic Engineering Hero is made to provide you with a first glimpse of the inner-workings of a cell. It further focuses on skill-building for genetic engineering and the Biology-as-a-Technology mindset (BAAT). This book is designed and written for hands-on learners who have little knowledge of biology or genetic engineering. This book focuses on the reader mastering the necessary skills of genetic engineering while learning about cells and how they function. The goal of this book is to take you from no prior biology and genetic engineering knowledge toward a basic understanding of how a cell functions, and how they are engineered, all while building the skills needed to do so.

This textbook presents a thorough overview of chemical and process industries. It describes the standard technologies and the state of the industries and the manufacturing processes of specific chemical and allied products. It includes examples of industries in Ghana, highlighting the real-world applications of these technologies.The book introduces new developments in the processes in chemical industry, focuses on the technology and methodology of the processes and the chemistry underlying them. It offers guidance on operating of processing units. Furthermore, it includes sections on safety and environmental pollution control in industry.With a pedagogical and comprehensive approach, utilizing illustrations and tables, this book provides students in chemical engineering and industrial chemistry with a concise and up-to-date overview of this diverse subject.

The legislative requirement for cannabis to undergo laboratory testing has followed legalization of medical and recreational use in every U.S. state to date. Cannabis safety testing is a new investment opportunity within the emerging cannabis market that is separate from cultivation, processing, and distribution, allowing individuals and organizations who may have been reluctant to enter previously a new entry route to the cannabis space. However, many of the costs, timelines, operational requirements, and compliance issues are overlooked by people who have not been exposed to regulated laboratory testing. Cannabis Laboratory Fundamentals provides an in-depth review of the key issues that impact cannabis testing laboratories and provides recommendations and solutions to avoid common – but expensive – mistakes. The text goes beyond methodology to include sections on economics, regulation, and operational challenges, making it useful for both new and experienced cannabislaboratory operators, as well as all those who want to understand the opportunities and risks of this industry.

Bioactive natural compounds have gained attention in recent years due to their potential health benefits, including reducing the risk of diabetes, cancer, and cardiovascular diseases. These benefits derive from bioactive compounds'anti-tumor, anti-inflammatory, anti-oxidative, anti-hypertensive and anti-hyperlipidemic activities, which serve in addition to their basic nutritional functions. Over the last decade, researchers have investigated the health impact of bioactive compounds in detail, and the development of food applications has attracted great interest. Consumer demand has surged for functional foods (nutraceuticals), superfoods, and tailor-made foods, generated by supplementing traditional food products with bioactive ingredients. Food Bioactives and Health offers comprehensive coverage of the properties and health effects of food bioactives in view of new trends in processing, food science and food technology. Starting with the metabolic characteristics of polyphenols, glucosinolates, and other food bioactives, the text then dives into their impact on human health and recent applications in the world of food technology. For food scientists, food technologists, and product developers looking to understand the role of food bioactives in health and develop applications in personalized nutrition, functional foods and nutraceuticals, Food Bioactives and Health serves as a one-stop reference.

Natural phenolics are powerful bioactive compounds, but their use as antioxidant agents in lipid-based foodstuffs and cosmetics is limited due to their hydrophilic traits. A promising technique to overcome low solubility of phenolics is to increase their hydrophobicity by grafting with lipophilic moiety to form lipid-enriched phenolics (lipo-phenolics). Another way to enhance the amphiphilic traits of phenolics is by lipophilization with phospholipids in a suitable solvent to form phenolics-enriched phospholipids (pheno-phospholipids). Both functionalized phenolics (phenolipids) exhibit high bioavailability and antioxidative potential. Functional phenolics-enriched phospholipids (pheno-phospholipids) play an important role in enhancing the functional properties of both phenolic compounds and phospholipids in food for their use in nutrition and health. Phenolipids have also found applications on an industrial scale, likely due to low costs, the availability of starting materialand safety. Recent advances in the field of lipophilization allow accessing molecules with high potency and targeted action covering a wide spectrum of bioactivities. Owing to their cost and availability, phenolipids find applications in niche sectors such as cosmetics and pharmaceutics as well as in the novel food. This book reports on the chemistry, preparation, and functionality of lipid-enriched phenolics (lipo-phenolics), broadening their applications in food, pharmaceuticals and cosmetics. The strategies of the lipophilization of phenolics, the effect of modification on the biological properties and potential applications of the resulting lipo-phenolics are reviewed. The text also discusses the preparation, physicochemical characteristics and functional properties of phenolipids and phytosomes, including the latest developments and their current industrial status.

Quality Determinants In Coffee Production presents a comprehensive overview of the main determinants of coffee quality during processing. Authored by members of the Laboratory for Analysis and Research in Coffee at the Federal Institute of Espírito Santo, the chapters in this text explain how coffee quality can be affected through each step of the main processing methods. The first section explores the history of coffee processing, covering how the processes and techniques of sensorial analysis have developed. The second section covers the evolution of these techniques and how various complexities can affect their use, plus the statistical tools that are used to increase test accuracy. Another section focuses on the relationship between fruit microbiology and coffee quality, promoting an understanding of how yeasts, fungi and bacteria effect the quality of coffee during processing. Another section is dedicated to the biotechnological processes used in coffee production, including the applicability of induced and spontaneous routes from the manipulation of raw material, the relationship between wet processing and spontaneous fermentation and the construction of sensorial routes. A final section explores volatile coffee compounds and gas chromatography techniques, including chemical and sensory maps. The majority of the reference works published on coffee processing have a pragmatic approach covering production, harvesting, post-harvesting and marketing. This work goes beyond these subjects, covering the factors that impact quality and how they lead to either qualitative reduction or gains during processing. New technological and scientific indicators for the modification and the creation of sensory routes are extensively covered, as are the international protocols used in the sensorial analysis of coffee. With its broad approach, this text presents a multidisciplinary perspectiveconnecting areas such as statistics, biochemistry, analytical chemistry and microbiology to the results of sensory analysis using different technologies and processes. A direct relationship between these factors is established in order to help researchers understand their combined effect on coffee quality during processing.

This book presents fundamental and practical information on food chemistry. Using 2-D barcodes, it illustrates the specific reactions and potential transformation mechanisms of food constituents during various manufacturing and storage processes, and each chapter features teaching activities, such as questions and answers, and discussions. Further, it describes various local practices and improvements in Asia. Divided into 12 chapters covering individual nutrients and components, including water, proteins, carbohydrates, lipids, vitamins, minerals, enzymes, pigments, flavoring substances, additives, and harmful constituents, it addresses their food chemistry, as well as their transformations during manufacturing processes, and typical or advanced treatments to improve food quality and safety. This book helps college students to gain a basic understanding of nutrients and food components, to discover and implement the practical industrial guidelines,and also to learn the latest developments in food chemistry.

This edited book discusses various processes of feedstocks bioconversion such as bioconversion of food waste, human manure, industrial waste, beverage waste, kitchen waste, organic waste, fruit and vegetable, poultry waste, solid waste, agro-industrial waste, cow dung, steroid, lignocellulosic residue, biomass, natural gas etc. Nowadays, the industrial revolution and urbanization have made human life comfortable. However, this requires excess usage of natural resources starting from food and food products, to energy resources, materials as well as chemicals. The excess use of natural resources for human comfort is expected to high fuel prices, decline natural resources as well as cause a huge hike in the cost of raw materials. These factors are pushing researchers to grow environmentally friendly processes and techniques based on inexpensive and sustainable feedstock to accomplish such worldwide targets. Bioconversion, otherwise called biotransformation, is the change of natural materials, for example, plant or animal waste, into usable items or energy sources by microorganisms. Bioconversion is an environmentally friendly benevolent choice to supplant the well-established chemical procedures utilized these days for the production of chemicals and fuels. A variety of alternatives advancements are being considered and are directly accessible to acquire diverse valuable end-products through bioprocesses. This book discusses in detail the process and techniques of bioconversion by focusing on the organic feedstock of animal and plant origin. It brings solutions to the bioconversion of various feedstock into value-added products.

This book covers nanotechnology based approaches for improving the therapeutic efficacy of natural products. It critically explores lipid nanoarchitectonics, inorganic particles and nanoemulsion based tools for delivering them. With its chapters from eminent experts working in this discipline, it is ideal for researchers and professionals working in the area.

This book provides an excellent platform for understanding the chemical processes involved in food transformation. Starting with the examination of major food components, such as water, carbohydrates, lipids, proteins and minerals, the author further introduces the biochemistry of digestion and energy metabolism of food ingredients. The last section of the book is devoted to modern food technologies and their future perspectives.

This edited book comprises of eight chapters dealing on various aspects of pharmaceutical technology for delivery of natural products. Book chapters deal with the solubility and bioavailability enhancement technologies for natural products. Emphasis has also been given on the significance of delivery strategies for improving the therapeutic efficacy of paclitaxel, galantamine and tea constituents.

This informative book focuses on the nutritional value of potatoes and ways to improve it. With the world reeling under the burden of an ever-growing population, there is a pressing need for affordable and nutritious staples to feed the billions. Potatoes are grown in a broad range of countries around the world and can substantially contribute to future food security. Given the increasing consumption of potatoes, there is a need for a book that compiles information on and raises awareness of their nutritional value, while also encouraging their consumption. The respective chapters of this book cover the chemical composition, structure and health benefits of potatoes, as well as genetic modifications used to alter the concentration of relevant chemical compounds in them. The book provides an overview of potatoes as a nutrient-dense crop, and discusses important aspects such as the role of potatoes in human diet, how they can improve the overall health of individuals, their role in addressing malnutrition etc. Its chapters deal with topics such as carbohydrates and glycemic index, dietary fibers, vitamins, proteins, phenols, carotenoids, anthocyanins, minerals, lipids, glycoalkaloids, new health-promoting compounds, the composition and utilization of potato peel, nutritional significance of potato products, and potato probiotics. Given its scope, the book will be of interest to undergraduate students, graduate students and researchers in plant physiology and biochemistry, plant genetic engineering, the food sciences and agriculture, as well as industry partners in related fields.

Food manufacturing generates an incredibly high volume of wastewater. The legume industry is one of the top contributors to this environmental issue, as soaking and boiling are necessary to transform dried legumes into cooked canned products and other legume-based products, such as soymilk, tofu, hummus and flours. Wastewater must be treated prior to disposal into the environment, thus raising production costs for the food industry. In addition, wastewater contains nutrients that are lost from the food chain after disposal. As water and soluble nutrients are becoming a limited resource, it is critical to optimize food manufacturing at all levels. Recycling Legume Wastewater Into Food Ingredients presents a sustainable solution to this increasing demand for food and water. The text analyses the composition of legume wastewater and its physicochemical properties, including its potential applications in emulsifiers, foaming agents,gelling agents and antistaling ingredients. Early chapters discuss the processing of legumes and the wastewater generation involved. Further sections focus on wastewater generated by soaking and cooking, including the composition, functional properties, and food applications involved in each. Sprouting water, bioactives and applications in edible packaging are also discussed. In presenting a sustainable solution for legume wastewater use, this text is an important key to sustainability in food processing and the reduction of waste.

This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process and their role and preventive action against various chronic diseases including colon cancer. The book focuses on traditional and new fiber rich sources, incorporating an integrated approach in terms of the technological and engineering processes used to obtain and incorporate them in traditional foods, plus their characterization, extraction and modification. The study of processing conditions including the chemical, physical and enzymatic processes of fiber extraction and modification are also covered, including traditional and emerging processing technologies, plus the application of fibers in the development of new products and processes. Science and Technology of Fibers in Food Systems integrates knowledge of fibers from their basic structural and property aspects and the applications of these ingredients to extraction process analysis, modification and feasibility for use at the industry level. The chapters incorporate the physiological aspects related to the consumption of fiber for prevention of serious diseases.

Infants and children are regularly fed with processed foods, yet despite their importance in human development, these foods are rarely studied. This important book provides an exhaustive analysis of key technologies in the development of foods for babies and children, as well as the regulation and marketing of these food products. Contributors cover different aspects of food science and technology in development of baby foods, making this text an unique source of information on the subject. Food Science, Technology, and Nutrition for Babies and Children includes relevant chapters on infant milk formulas, essential fatty acids in baby foods, baby food-based cereals and macro- and micronutrients. This book also offers alternatives from the point of view of food technology for babies and children with special diet regimes associated to metabolic or enzymatic diseases such as allergy to casein, phenylalanine (phenylketonuria or commonly known as PKU) and gluten (celiac disease), or lactose intolerance. This book also addresses some nutritional aspects of babies and children in terms of the childhood obesity, child's appetite and parental feeding. With its comprehensive scope and up-to-date coverage of issues and trends in baby and children's foods, this is an outstanding book for food scientists and technologists, food industry professionals, researchers and nutritionists working with babies and children.

The harvesting, processing and consumption of edible insects is one of the main keys to the sustainability of food chains on the African continent. Insects are the largest and most successful group of animals on the planet and it is estimated that they comprise 80% of all animals. This makes edible insects extremely important to the future survival of large populations across Africa and the world. Insects offer a complete animal protein that includes all 9 essential amino acids and are very competitive with other protein sources. They are also a good source of beneficial unsaturated fats, and many insects have a perfect Omega 3:6 balance. African Edible Insects As Alternative Source of Food, Oil, Protein and Bioactive Components comprehensively outlines the importance of edible insects as food and animal feed and the processing of insects in Africa. The text also highlights indigenous knowledge of edible insects and shows the composition and nutritional value of these insects, plus presents reviews of current research and developments in this rapidly expanding field. All of the main types of edible insects are covered, including their nutritional value, chemical makeup, and harvesting and processing details. The various preparation technologies are covered for each insect, as are their individual sensory qualities and safety aspects. A key aspect of this work is its focus on the role of insects in edible oils and gelatins. Individual chapters focus on entomophagy in Africa and the various key aspects of the continent's growing edible insect consumption market. As it becomes increasingly clear that the consumption of insects will play a major role in the sustainability of food chains in Africa, this work can be used as a comprehensive and up-to-date singular source for researchers looking for a complete overview on this crucial topic.

This unique and timely text is designed to help food science students learn to perform critical analysis of food processing technology and consider the incorporation of elements that touch on contemporary technological developments in the food sector. As the food industry adjusts to new consumer demands for safe and low processed foods, the time has come to harmonize product and process engineering with ‘relationship engineering'from farm to fork. This increasingly allows the opportunity for food sector professionals to consider the existence of new drivers of food consumption. These newly discovered drivers are explored in great detail over the course of this book from industrial, economic and human resource viewpoints. Social Drivers In Food Technology presents a series of helpful case studies are presented covering six important food sectors: chocolate, coffee, yogurt, juice, baby food and snacks. These cases have been chosen in orderto illustrate dynamic and innovative advances in food processing technology. The information provided over the course of this book has been gained through the thorough study of both scientific literature and organizational reports from food processing companies. The major economic aspects related to food technology are also outlined throughout the text. This multidisciplinary approach is motivated by the opportunity to contextualize the technological debate in strategy and organizational economics, contributing to the formation of human resources. This text is informed by the concept that one must look beyond the technology of the food processing sector and discuss opportunities that involve re-thinking product innovation and process, knowledge generation and human resource training. These innovations have been highlighted in food science & technology literature, but their economic and managerial implications have remained unexplored until now. With its informative case studies, helpful illustrations and quizzes and comprehensive, well-organized scope, Social Drivers In Food Technology is a much-needed textbook that will allow students to look at food processing technology from both industrial and economic perspectives and to consider the important human resource elements involved.

Recent developments in the field of nutrition have led to increased interest in herbs and medicinal plants as phytochemical-rich sources for functional food, nutraceuticals, and drugs. As research sheds light on the therapeutic potential of various bioactive phytochemicals, the demand for plant extracts and oils has increased. Black cumin or black seeds (Nigella sativa) have particularly widespread nutritional and medicinal applications. In traditional medicine, black seeds are used to manage fatigue and chronic headache. Black seed oil is used as an antiseptic and analgesic remedy and for treatment of joint's pain and stiffness and can be mixed with sesame oil to treat dermatosis, abdominal disorders, cough, headache, fever, liver ailments, jaundice, sore eyes, and hemorrhoids. Thymoquinone, the main constituent in black seed volatile oil, has been shown to suppress carcinogenesis. Black cumin (Nigella sativa) seeds: Chemistry, Technology, Functionality, and Applications presents in detail the chemical composition, therapeutic properties, and functionality of high-value oils, phytochemicals, nutrients, and volatiles of the Nigella sativa seed. Organized by formulation (seeds, fixed oil, essential oil, and extracts), chapters break this seed down into its chemical constituents and explore their role in the development of pharmaceuticals, nutraceuticals, novel food, natural drugs, and feed. Following numerous reports on the health-promoting activities of Nigella sativa, this is the first comprehensive presentation of the functional, nutritional, and pharmacological traits of Nigella sativa seeds and seed oil constituents.

This book presents a comprehensive range of research on pulsed electric energy used in food processing, including sections on the fundamentals of electroporation and important techniques for the estimation of electroporation effects in various foods and biomass feedstocks. By focusing on application over theory, this book presents researchers with practical steps for processing techniques such as solid-liquid extraction, pressing, osmotic dehydration, drying, freezing and cooking. Special interest is given to the selective recovery and extraction of sugar, inulin, starch, proteins, polysaccharides, polyphenols, pigments, flavor compounds, phytochemicals and other of high-value components from food biomasses such as fruits and vegetables, leaves, herbs, mushrooms, microalgae and suspensions of cells. Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy presents a singular overview of the biorefinery applications of pulsed electric energy for the processing of wastes and non-food biomasses such as root and tuber crops, grape waste, lignocellulosic biomass, oil crops and residues and seeds and peels of exotic and citrus fruits. The book begins by presenting general information on the fundamentals of electroporation and information on the procedures and protocols involved. Further chapters focus on the specific food processing operations involved and biorefinery applications for the processing of wastes and non-food biomasses. All of the relevant and up-to-date information any researcher needs on pulsed electric energy in food processing is presented here in this text.

This book aims to provide an overview of the challenges and available technologies to improve rice and provide a response to the challenge posed by increasing world population and the resultant food shortages. Nutritional aspects of rice products and omics and the molecular technologies currently being used are covered in depth. As a staple food for over 50% of the world´s population, an estimated 9 billion people will need to be fed by 2050, and healthy and uncontaminated foods need to reach consumers in developed and developing countries.This makes quality beyond productivity incredibly important and is one of the overriding themes of this work. The Future of Rice Demand: Quality Beyond Productivity offers researchers a better understanding of the nutritional aspects of rice. Omics technologies applied to cereal grain quality have been scarce in the literature published to date, making this text an excellent single source for researchers in regions where rice is a major crop. The first section of the book focuses on the major aspects of the industrial processing of all rice types. Further sections look at contamination prevention and biofortification, special rice types, and omics and other molecular tools used in the mass production and processing of healthy rice products.

This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized milk fat globules, milk fat interesterification for infant formula, structuring of lipids in dairy products and production of human milk fat substitutes by including dairy fats are featured in dedicated chapters authored by international scientific experts from across the globe. The text also presents in-depth research on proteomic characterization, digestion and the nutritional functionality of milk fat globule membrane. The biosynthesis, chemistry, digestion and nutritional roles of milk lipids, physics of dairy fats, structure and functionality of the milk fat globule membrane, analytical methods, materials science, technology and manufacturing of dairy fat-rich products such as butter, dairy fat spreads, dairy creams, cream powders and ghee are also covered in-depth.Dairy Fat Products and Functionality: Fundamental Science and Technology is a useful reference text for technologists and scientists interested in advancing their fundamental knowledge of dairy fat and dairy products as well as using a materials science and technology approach to guide efforts or widen research opportunities in optimizing the functionality of these products. From their physics and chemistry to their nutritional values and methodologies, this comprehensive and innovative text covers all the necessary information needed to understand the new methods and technologies driving the modern production of milk fat products.

Wheat Quality for Improving Processing and Human Health brings together an international group of leading wheat scientists to outline highly relevant and diverse aspects and the latest advances in understanding of the world's most consumed cereal. Topics covered include LMW glutenins, starch-related proteins, and the impact of processing on composition and consumer health. Individual chapters focus on important factors such as FODMAPs, protein structure, dough viscoelasticity and fumonisins. The environmental effects on allergen content are comprehensively covered, as are phenolic compounds and molecular markers. The major quality screening tools and genetic resources are reviewed in depth. Gluten is a major focus of this work with chapters dedicated to health effects, analytical methods and standards, proteomics and mutant proteins. Starting in 2015, wheat quality scientists from across the globe have united to develop the Expert Working Group for Improving Wheat Quality for Processing and Health under the umbrella of the Wheat Initiative. This joint effort provides a framework to establish strategic research and organisation priorities for wheat research at the international level in both developed and developing countries. This Expert Working Group aims to maintain and improve wheat quality for processing and health under varying environmental conditions. The Group focuses on a broad range of wheat quality issues including seed proteins, carbohydrates, nutrition quality and micronutrient content, grain processing and food safety. Bioactive compounds are also considered, both those with negative effects such as allergens and mycotoxins, and those with positive effects such as antioxidants and fibre. The Group also works in the development of germplasm sets and other tools that promote wheat quality research. Wheat quality specialists working on the wheat value chain, and nutritionists will find this book a useful resourceto increase and update their knowledge of wheat quality, nutrition and health issues.

​This text presents the technological and physiological properties of pectin in an educational approach that encompasses all of the essential information a researcher needs to fully understand their function and use in foods. Utilizing basic information on pectin as well as recent technological advances, this book is designed to be the primary resource for individuals seeking out an up to date reference work covering all the necessary informational and functional aspects of pectin. Pectin: technological and physiological properties is the first book to fully focus on the introductory concepts on pectin. Individual chapters cover localization and function, the structural aspects of pectin, pectinases, isolation and characterization and recovery from agricultural wastes. Important current advances such as emulsions, films, digestion, metabolism and bioactive properties are also focused on. With its combinationof vital basic information and technological advances, this book presents full and up to date coverage on this pectin and its many forms and uses in foods.

This book reviews the latest developments concerning the analysis, fate, behaviour and toxicity of pyrethroid insecticides. Over the last few decades, pyrethroid insecticides have increasingly replaced organochlorine pesticides due to their relatively lower mammalian toxicity, selective insecticide activity and lower environmental persistence. They represent 25% of global sales of insecticides, and are considered to be “safe” since they are converted to non-toxic metabolites by oxidative metabolism in fish and by hydrolysis in mammals. However, recent studies have demonstrated their environmental ubiquity, their bioaccumulation and their toxicity in various aquatic and terrestrial organisms, and even in humans. Featuring contributions by leading experts, the book discusses the physico-chemical properties and uses of pyrethroid insecticides; the latest chemical analytical methods; their occurrence in the environment, biota and food; and their isomeric and enantiomeric behaviour. It particularly highlights the toxicological effects and human exposure to pyrethroid insecticides, and also offers insights into the effects of the salmon industry on the marine environment with a case study of sea lice treatment using pyrethroids. This comprehensive book is a valuable source of information for environmental scientists, policymakers and producers interested in issues related to pyrethroid insecticides.