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This book presents two main sets of paper-based analytical systems. The first set is a platform for the analysis of glucose, cholesterol and uric acid in biological samples, and the second set is a cutting-edge electronic tongue system for the analysis of beverages (mineral water, beer, wine). This thesis also provides an extensive review of 33 methods of enzyme immobilization on paper which have been evaluated to enhance the storage stability of the proposed system for biomarker detection. From a practical perspective, this thesis covers a diverse set of topics related to paper-based sensing, including colorimetric and electrochemical detection methods, different sets of architecture (spot-tests, lateral and tangential flow assays), methods of fabrication (wax printing, cutting, impregnation with polymers), measurements in stationary and flow conditions as well computer modeling of proposed systems and sophisticated data analysis using chemometric techniques. This book is useful for PhD students working in this or a related field who require detailed information about methodology and background to this research.

The global halal industry is likely to grow to between three and four trillion US dollars in the next five years, from the current estimated two trillion, backed by a continued demand from both Muslims and non-Muslims for halal products. Realising the importance of the halal industry to the global community, the Academy of Contemporary Islamic Studies (ACIS), the Universiti Teknologi MARA Malaysia (UiTM) and Sultan Sharif Ali Islamic University (UNISSA) Brunei have organised the 4th International Halal Conference (INHAC) 2019 under the theme “Enhancing Halal Sustainability'. This book contains selected papers presented at INHAC 2019. It addresses halal-related issues that are applicable to various industries and explores a variety of contemporary and emerging issues. It covers aspects of halal food safety, related services such as tourism and hospitality, the halal industry - including aspects of business ethics, policies and practices, quality assurance, compliance and Shariahgovernance Issues, as well as halal research and educational development. Highlighting findings from both scientific and social research studies, it enhances the discussion on the halal industry (both in Malaysia and internationally), and serves as an invitation to engage in more advanced research on the global halal industry.

This book contains a collection of selected papers from the 2017 Farm-to-Plate: Uniting for a Just and Sustainable Food System conference in Ithaca, New York, which explored what different advocates, stakeholders, growers, and community members today prioritize when it comes to justice, action, and transformation in the agri-food system. The research presented at this symposium shows the diverse range of approaches scientists have taken to investigate this aforementioned question. The papers represent a combined effort to creatively educate, share, and connect work being done by stakeholders on food system transformation. Previously published in Agriculture and Human Values Volume 36, issue 4, December 2019

This book contains a collection of selected papers from the 2017 Farm-to-Plate: Uniting for a Just and Sustainable Food System conference in Ithaca, New York, which explored what different advocates, stakeholders, growers, and community members today prioritize when it comes to justice, action, and transformation in the agri-food system. The research presented at this symposium shows the diverse range of approaches scientists have taken to investigate this aforementioned question. The papers represent a combined effort to creatively educate, share, and connect work being done by stakeholders on food system transformation. Previously published in Agriculture and Human Values Volume 36, issue 4, December 2019Chapters “The abandonment of maize landraces over the last 50 years in Morelos, Mexico: a tracing study using a multi-level perspective”, “How to include socio-economic considerations in decision-making on agricultural biotechnology? Two models from Kenya and South Africa”, “Do translocal networks matter for agricultural innovation? A case study on advice sharing in small-scale farming communities in Northeast Thailand”, “Correction to: Do translocal networks matter for agricultural innovation? A case study on advice sharing in small-scale farming communities in Northeast Thailand” and “Translocal practices and proximities in short quality food chains at the periphery: the case of North Swedish farmers” are available open access under a Creative Commons Attribution 4.0 International License via link.springer.com.

This book is a collection of selected papers that were presented at the First International Conference of the Asia-Pacific Society for Agricultural and Food Ethics (APSAFE 2013), which was held at Chulalongkorn University from November 28 – 30, 2013. The papers are interdisciplinary, containing insights into food security and food ethics from a variety of perspectives, including, but not limited to, philosophy, sociology, law, sociology, economics, as well as the natural sciences. The theme of the conference was to consider the interplay and balance between food security and food ethics as the world approaches the middle part of the twenty-first century.

The desirability, indeed the necessity, for standardization of methods for the examination of foods for contaminant and spoilage mycoflora has been apparent for some time. The concept of a specialist workshop to address this problem was borne during conversations at the Gordon Research Conference on'Hicrobiological Safety of Foods'in Plymouth, New Hampshire, in July 1982. Discussions at that time resulted in an Organizing Committee of four, who became the Editors, and a unique format: all attendees would be expected to contribute and, in most cases, more than once; and papers in nearly all sessions would be presented as a set of data on a single topic, not as a complete research paper. Each session would be followed by general discussion, and then a panel would formulate recommendations for approval by a final plenary session. The idea for this format was derived from the famous'Kananaskis I'workshop on Hyphomycete taxonomy and terminology organized by Bryce Kendrick of the University of Waterloo, Ontario in 1969. Attendance would necessarily be limited to a small group of specialists in food mycology. The scope of the workshop developed from answers to questionnaires circulated to prospective participants. To generate new data which would allow valid comparisons to be drawn, intending participants were given a variety of topics as assignments and asked to bring information obtained to the workshop.

A comprehensive review of current knowledge of the deep-water fishes of the North Atlantic and their exploitation. Individual countries and research institutions have carried out their own investigations and surveys in the past, but these results have rarely been coordinated, nor has there been a proper sharing of results and data. But there is a need to assess the total size of the deep-water stocks and the extent to which they can safely be exploited. The book also contains a number of papers describing present and past research and the present exploitation of resources, together with papers on the technical problems encountered in capturing and processing these fishes. An assessment of the requirements for future research is presented.

Wheat provides over 20% of the calories for the world population of 5. 3 billion persons. It is widely grown in five of the six continents. It is a highly versatile food product in that it can be stored safely for long periods of time and transported in bulk over long distances. In relative terms, it is reasonably priced; over the past quarter century, the inflation-adjusted price of wheat has been declining. Modern milling and baking technology required for the transformation of wheat grain into consumable baked products is available or accessible in all countries of the world. For these reasons, and because Canada is one of world's leading wheat producing countries, it seemed appropriate to include a major symposium on wheat in the scientific and technical program of the 8th World Congress of Food Science and Technology held in Toronto, Canada during September 29-0ctober 4, 1992. In selecting the topics for the symposium on wheat, we attempted to cover a full range of subjects including economics and marketing, nutrition, grading, processing, constituent chemistry and functionality, biote- nology, and safety of genetically modified wheat varieties. The major focus was on common hard (bread) wheats; separate papers were devoted to the unique characteristics and technological properties of common soft (biscuit) and durum (pasta) wheats. Each paper was presented by an acknowledged international expert. This book provides a more permanent record of the papers presented at the symposium.

`Jellyfish', a group that includes scyphomedusae, hydromedusae, siphonophores and ctenophores, are important zooplankton predators throughout the world's estuaries and oceans. These beautiful creatures have come to public attention as featured exhibits in aquaria and in news headlines as invaders and as providers of genes used in biomedical research. Nevertheless, jellyfish are generally considered to be nuisances because they interfere with human activities by stinging swimmers, clogging power plant intakes and nets of fishermen and fish farms, and competing with fish and eating fish eggs and larvae. There is concern that environmental changes such as global warming, eutrophication, and over-fishing may result in increased jellyfish populations. The literature reviews and research papers in this volume explore the interactions between jellyfish and humans. Papers cover the medical aspects of jellyfish stings, jellyfish as human food and jellyfish fisheries, interactions of jellyfish and fish, effects of environmental changes on jellyfish, effects of introduced ctenophores on the Black Sea ecosystem, factors causing increases or concentrations of jellyfish, and others aspects of jellyfish ecology. This is an important reference for students and professional marine biologists, oceanographers, fishery scientists, and aquarists.

This volume contains the papers presented at the Sixth International Ion Exchange Conference organised by the SCI and held at Churchill College, Cambridge, UK, in July 1992. As on previous occasions, most recently in 1988, the organising committee did not engage plenary speakers but decided to solicit state-of-the-art contributions from the ion exchange community. This book contains the refereed papers presented at the meeting, whether in poster or oral form. Extra papers were presented at the meeting as posters because they were not available in time for refereeing purposes. The subject matter of the meeting and therefore the contents of the book is subdivided into seven separate topic areas as follows: resin developments; water treatment; fundamentals; biotechnology, food and pharmaceuticals; environmental and pollution control; membranes, inorganic materials and nuclear; and hydrometallurgy. The coverage of the meeting is similar to 1988 although there are fewer subdivisions on this occasion. The more restricted coverage this time reflects the smaller number of papers offered by authors. This is probably due to the world­ wide industrial recession which has affected commercial development and exploitation of the technology and restricts the ability of practitioners and academics to contribute to and attend international meetings. Nevertheless, the advances in biotechnology, growing concern about the environment and the. need for novel separation processes have provided sufficient impetus to stimulate a sufficient number of workers in the field.

This collection of papers represents some of those given at the International Congress for Plant Pathology held in Turin in 2008 in the session with the title “The Role of Plant Pathology in Food Safety and Food Security”. Although food safety in terms of “Is this food safe to eat?” did not receive much direct attention it is, never theless, an important topic. A crop may not be safe to eat because of its inh- ent qualities. Cassava, for example, is cyanogenic, and must be carefully prepared if toxicosis is to be avoided. Other crops may be safe to eat providing they are not infected or infested by microorganisms. Mycotoxins are notorious examples of compounds which may contaminate a crop either pre- or post-harvest owing to the growth of fungi. Two papers in this book deal with toxins, one by Barbara Howlett and co-workers and the other by Robert Proctor and co-workers. In the first of these, the role of sirodesmin PL, a compound produced by Leptosphaeria ma- lans, causal agent of blackleg disease of oilseed rape (Brassica napus), is discussed. The authors conclude that the toxin plays a role in virulence of the fungus and may also be beneficial in protecting the pathogen from other competing micro-organisms but there seem to be no reports of its mammalian toxicity.

Quantum dots (QDs) are important in the research and industrial fields due to their diverse properties and technological importance. Recently, QDs have been found to be suitable for biological, biomedical, agricultural, and food science applications. Many research articles, review papers, and internet sources have published on the use of QDs to improve plant growth and yield, but a comprehensive overview in book form has not been available to date. This book provides detailed information on synthesis, functionalization, and the use of various types of quantum dots for plant systems. It also addresses the current state of knowledge on sensing mechanisms of QD-based biosensors used for microorganisms, including bacteria, fungi, and plant virus detection. This book also offers in-depth knowledge related to QDs used for plant growth, nutrients, and plant protection from micro-organisms. This volume is beneficial as one comprehensive resource for students, researchers, scientists, technicians, academicians, and industrialists.

This book features selected papers presented at the 20th International Conference on Near Infrared Spectroscopy. It discusses the latest progress in the field of near infrared spectroscopy from around the globe, including the advances in instrumentation, spectral interpretation and Chemometrics. In addition, it presents potential trends for near infrared spectroscopy in the next decade and highlights developments in process analytical technology, chemical imaging and deep learning. It can be used as a reference book for researchers and application personnel engaged in spectroscopy technology, Chemometrics, analytical instruments, on-site rapid or on-line analysis, process control and other fields. It will also be useful for undergraduates and postgraduates studying these topics.

This book is based on selected papers from keynote and symposium sessions given at the 16th International Union of Food Science and Technology (IUFoST) World Congress, held in Foz do Iguaçu, Brazil August, 2012. The theme of the Congress was the challenges faced by food science in both the developed and developing regions of the world. The symposia featured prominent world-renowned keynote and plenary speakers, young researchers, and the technical sessions covered the whole spectrum of basic and applied food science and technology, including consumer issues and education, diets and health, ethnic foods, and R&D.​

Asia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agro-climatic conditions of the regions. Diversity of functional microorganisms in Asian ethnic fermented foods and alcoholic beverages consists of bacteria (Lactic acid bacteria and Bacillus species, micrococcii, etc.), amylolytic and alcohol-producing yeasts and filamentous moulds. Though there are hundreds of research articles, review papers, and limited books on fermented foods and beverages, the present book: Ethnic Fermented Foods and Alcoholic Beverages of Asia is the first of this kind on compilation of various ethnic fermented foods and alcoholic beverages of Asia. This book has fifteen chapters covering different types of ethnic fermented foods and alcoholic beverages of Asia. Some of the authors are well-known scientists and researchers with vast experiences in the field of fermented foods and beverages who include Prof. Tek Chand Bhalla, Dr. Namrata Thapa (India), Prof. Yearul Kabir and Dr. Mahmud Hossain (Bangladesh), Prof. Tika Karki (Nepal), Dr. Saeed Akhtar (Pakistan), Prof. Sagarika Ekanayake (Sri Lanka), Dr. Werasit Sanpamongkolchai (Thailand), Prof. Sh. Demberel (Mongolia), Dr. Yoshiaki Kitamura, Dr. Ken-Ichi Kusumoto, Dr. Yukio Magariyama, Dr. Tetsuya Oguma, Dr. Toshiro Nagai, Dr. Soichi Furukawa, Dr. Chise Suzuki, Dr. Masataka Satomi, Dr. Kazunori Takamine, Dr. Naonori Tamaki and Dr. Sota Yamamoto (Japan), Prof. Dong-Hwa Shin, Prof. Cherl-Ho Lee, Dr. Young-Myoung Kim, Dr. Wan-Soo Park Dr. Jae-Ho Kim (South Korea) Dr. Maryam Tajabadi Ebrahimi (Iran), Dr. Francisco B. Elegado (Philippines), Prof. Ingrid Suryanti Surono (Indonesia), Dr. Vu Nguyen Thanh (Vietnam). Researchers, students, teachers, nutritionists, dieticians, food entrepreneurs, agriculturalist, government policy makers, ethnologists, sociologists and electronic media persons may read this book who keep interest on biological importance of Asian fermented foods and beverages.

Stakeholders show a growing interest for organic food and farming (OF&F), which becomes a societal component. Rather than questioning whether OF&F outperforms conventional agriculture or not, the main question addressed in this book is how, and in what conditions, OF&F may be considered as a prototype towards sustainable agricultures. The book gathers 25 papers introduced in a first chapter. The first section investigates OF&F production processes and its capacity to benefit from the systems functioning to achieve higher self-sufficiency. The second one proposes an overview of organic performances providing commodities and public goods. The third one focuses on organics development pathways within agri-food systems and territories. As well as a strong theoretical component, this book provides an overview of the new challenges for research and development. It questions the benefits as well as knowledge gaps with a particular emphasis on bottlenecks and lock-in effects at various levels.

Preservation by fermentation is one of the oldest food technologies, and yet it continues to play an important role in meat preservation in many parts of the world. These processes can be relatively simple, with minimal microbial involvement, or more complex, involving defined ingredients and starter cultures with controlled environmental conditions. Most meat fermentations rely on the use of salt as an ingredient, sometimes with the addition of nitrate, nitrite and spices. In some cases the meat may be smoked and, as with some cheese fermentations, fermented meats may be ripened by moulds and yeasts. The preservation of meats by fermentation depends on the interaction of a number of environmental and microbio­ logical factors including the pH, water activity, redox potential and the presence of preservatives and a competitive microftora. The subject of fermented meats is an important but relatively specialised area of microbiology and food technology. Few books have specifically addressed this subject and the topic has usually been dealt with in reviews and research papers with a significant proportion of these being published in languages other than English. As far as we are aware, this volume is the first to bring together a selection of key topics relating to the production of fermented meats and their chemical and microbiological properties. The book begins with a general chapter on the properties of meat.

Molecular Methods of Plant Analysis Concept of the Series The powerful recombinant DNA technology and related developments have had an enormous impact on molecular biology. Any treatment of plant analysis must make use of these new methods. Developments have been so fast and the methods so powerful that the editors of Modern Methods of Plant Analysis have now decided to rename the series Molecular Methods ofPlant Analysis. This will not change the general aims of the series, but best describes the thrust and content of the series as we go forward into the new millennium. This does not mean that all chapters a priori deal only with the methods of molecular biology,but rather that these methods are to be found in many chapters together with the more traditional methods of analysis which have seen recent advances. The numbering of the volumes of the series therefore continues on from 20, which is the most recently published volume under the title Modern Methods ofPlant Analysis. As indicated for previous volumes, the methods to be found in Molecular Methods ofPlantAnalysis are described critically,with hints as to their limitations, references to original papers and authors being given, and the chapters written so that there is little need to consult other texts to carry out the methods of analysis described. All authors have been chosen because of their special experience in handling plant material and/or their expertise with the methods described.

The monograph is written for specialists in plant physiology and biochemistry, structural chemistry of polymers, and for specialists in agriculture and in the paper und pulp industry. It is an indispensable source of information.

During the course of the last two decades, the health effects of tea and its catechins have been docmnented in nmnerous scientific studies and the scientific basis of these effects has been elaborated. Professor Kuroda and Dr. Hara provide in this volmne a translation of a thorough and extensive book published earlier (in Japanese), which will be of considerable interest to scientists worldng in the field, and to members of the general public interested in naturaJ ways of maintaining health. Both authors are themselves eminent researchers with extensive experience. Dr. Kuroda is best known for his publications employing tissue cultures. Dr. Ham has published nmnerous research papers on the health effects of green tea and its catechins. This book provides a comprehensive overview of the historical use of green tea in Japan and elsewhere, followed by a description of the many disease conditions against which these teas have preventive (protective) effects. Of particular interest to'senior citizens'is the chapter on the ability of tea components to ameliorate a wide range of age-related diseases including cancer, arteriosclerosis, and various forms of senile dementias. For scientists and others interested in infectious diseases caused by bacteria and viruses, a chapter dealing with the ability of tea components to inhibit these organisms will be of special interest.

Chemoprevention is currently regarded as one of the most promising avenues for the control of cancer, with human epidemiological and animal studies indicating that the risk of cancer may be modified by changes in diet. Over 100 papers are collected in this volume, the proceedings of the International Conference on Food Factors: Chemistry and Cancer Prevention, held in Hamamatsu, Japan, in December 1995. Special emphasis is placed on chemical, biological, and molecular properties of phytochemicals in teas, fruit, vegetables, herbs, and spices, and on their potential for cancer prevention. Also discussed are the cancer-preventive effects of vitamins, lipids, carotenoids, flavonoids, and other components of diet. The findings presented here will be invaluable to all who are interested in diet and cancer prevention, and especially to biochemists, pharmacologists, food scientists, and nutritionists.

The discovery of biological activity associated with flavonoid contaminants in vitamin C preparations from bell peppers and lemons by Szent-Gyorgyi and his associates opened a floodgate of research into the biological functions of this ubiquitous and diverse group of compounds. Since then, a broad range of physiological and biochemical activities were discovered in living systems including most plants and animals. With the continued discovery, isolation and identification of new natural and synthetic compounds exhibiting biological activities, entire research programs are devoted to wide ranging investigations to nearly every conceivable area, from microbial and plant interaction, growth regulation and development to physiological, genetical, medicinal actions and uses in animals. This volume is based on presentations made at a Symposium, titled Flavonoids in Cell Function, held during the 219'h National Meeting of the American Chemical Society held in San Francisco, California on March 29-30, 2000. The book is not intended to be a comprehensive treatise on flavonoid research, only a sampling of recent results. The papers cover a range of topics discussing various approaches to flavonoid study, starting at plant­ microbe communication through analytical methods to medicinal and systemic implications of these compounds in animal cells and systems. The organizers would like to express their thanks to Cargill Foods, Inc., Minneapolis, Minnesota and the Division of Agricultural and Food Chemistry of the American Chemical Society for financial support. A great deal of thanks is also due to the authors without whose cooperation and patience this volume would not be realized.

Features a Foreword by Dr. Dietrich Knorr. Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional characteristics can be maintained. In recent years, a significant increase in the number of scientific papers in literature demonstrating novel and diversified uses of high pressure processing indicates it to be highly emerging technology. The effect of high pressure technology on the quality and safety of foods will be discussed. Selected practical examples in fruits and vegetables, dairy and meat industries using high pressure will be presented and discussed. A brief account of the challenges in adopting this technology for industrial development will also be included.

Nearly three thousand papers and patents are dedicated to the actual or potential uses of cyclodextrins in pharmacy and pharmaceutical formulations. This is the first book written for pharmacists and pharmaceutical technologists which not only critically summarizes the enormous amount of literature available, but which can be used as a handbook when looking for solutions to practical problems. The fundamentals -- chemistry of cyclodextrins and their derivatives -- their physical and chemical properties are condensed to the most relevant items in Chapters 1 and 2. Chapter 3 deals with the adsorption, metabolism and toxicological properties of cyclodextrins. Chapter 4 explains the formulation, structure, composition and advantageous effects of the cyclodextrin inclusion complexes. Chapter 5 describes the methods for preparation and characterization of drug/cyclodextrin complexes. Chapters 6 and 7 are dedicated to the pharmacokinetics, biopharmaceutical and technological aspects of drug/CD complexes. Chapter 8 treats the application and effects of cyclodextrins in various drug formulations. The Appendix comprises a collection of recipes for any type of drug formulation. This book is aimed at those who use cyclodextrins in drug formulations, to improve the properties of existing drug formulations, or who want to prepare quite new formulations.

Modern Methods of Plant Analysis When the handbook Modern Methods ofPlant Analysis, was first introduced in 1954, the considerations were: 1. the dependence of scientific progress in biologyon the improvement of existing and the introduction of new methods; 2. the difficulty in finding many new analytical methods in specialized journals which are normally not accessible to experimental plant biologists; 3. the fact that in the methods sections of papers the description of methods is frequently so compact, or even sometimes so incomplete, that it is difficult to reproduce experiments. These considerations still stand today. The series was highly successful, seven volumes appearing between 1956 and 1964. Since there is still today a demand for the old series, the publisher has decided to resume publication of Modern Methods ofPlant Analysis.It is hoped that the NewSeries willbejust as acceptable to those working in plant sciences and related fields as the early volumes undoubtedlywere.It is difficult to single out the major reasons for the success of any publication, but we believe that the methods published in the first series were up-to-date at the time and presented in a waythat made description, as applied to plant material, complete in itselfwith little need to consult other publications. Contribution authors have attempted to follow these guidelines in this New Series of volumes. Editorial The earlier series of Modern Methods ofPlant Analysis was initiated by Michel V.

Modern Methods of Plant Analysis When the handbook Modern Methods of Plant Analysis, was first introduced in 1954, the considerations were: 1. the dependence of scientific progress in biology on the improvement of existing and the introduction of new methods; 2. the difficulty in finding many new analytical methods in specialized journals which are normally not accessible to experimental plant biologists; 3. the fact that in the methods sections of papers the description of methods is frequently so compact, or even sometimes so incomplete, that it is difficult to reproduce experiments. These considerations still stand today. The series was highly successful, seven volumes appearing between 1956 and 1964. Since there is still today a demand for the old series, the publisher has decided to resume publication of Modern Methods of Plant Analysis. It is hoped that the New Series will be just as acceptable to those working in plant sciences and related fields as the early volumes undoubtedly were. It is difficult to single out the major reasons for the success of any publication, but we believe that the methods published in the first series were up-to-date at the time and presented in a way that made description, as applied to plant material, complete in itself with little need to consult other publications. Contribution authors have attempted to follow these guidelines in this New Series of volumes. Editorial The earlier series of Modern Methods of Plant Analysis was initiated by Michel V.

1995, 1997a; NOlting, 1996). This new method allows fast processes that would normally be hidden in kinetic studies to be revealed. Of course, the range of applicability of fast kinetic methods is far wider than that presented. Thus, everybody working in the fields of fast chemical reactions and physical changes, such as conformational isomerizations, enzyme kinetics and enzyme mechanisms, might see the book as a useful introduction. The framework that is provided for the readers is the notion that the quantitation of kinetic rate constants and the visualization of protein structures along the folding pathway will lead to an understanding of function and mechanism and will aid the understanding of important biological processes and disease states through detailed mechanistic knowledge. Numerous figures provide useful information not easily found elsewhere, and the book includes copious references to original research papers, relevant reviews and monographs. My work at Cambridge University and the Medical Research Council was supported by a European Union Human Capital and Mobility Fellowship and a Medical Research Council Fellowship. I gratefully acknowledge Prof. Dr. Alan R. Fersht for the interest in our work on fast folding reactions. NMR measurements on peptides of barstar were done by Dr. Jose L. Neira and Dr. Andres S. Soler­ Gonzalez. The work at the University of Illinois at Urbana-Champaign was supported by NIH grant GM31756. Prof. Dr. Steven G. Sligar is particularly acknowledged for his support of acoustic relaxation experiments and many fruitful discussions.

This book was developed from the papers presented at a symposium on'Water Relationships in Foods,'which was held from April 10-14, 1989 at the 197th National Meeting of the American Chemical Society in Dallas, Texas, under the auspices of the Agricultural and Food Chemistry Division of ACS. The editors of this book organized the symposium to bring tagether an es­ teemed group of internationally respected experts, currently active in the field of water relationships in foods, to discuss recent advances in the 1980's and future trends for the 1990's. It was the hope of all these con­ tributors that this ACS symposium would become a memorable keystone above the foundation underlying the field of'water in foods.'This strong foundation has been constructed in large part from earlier technical conferences and books such as the four milestone International Symposia on the Properties of Water (ISOPOW I-IV), the recent IFT BasicSymposium on'Water Activity'and Penang meeting on Food Preservation by Maisture Control, as well as the key fundamental contributions from the classic 1980 ACS Symposium Series #127 on Water in Polymers, and from Felix Franks'famous seven-volume Comprehensive Treatise on Water plus five subsequent volumes of the ongoing Water Science Reviews. The objective of the 1989 ACS symposiumwas to build on this foun­ dation by emphasizing the most recent and maj or advanc.

Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved. Since publication of the first edition of this book many new products have been commercially produced and the corresponding number of published papers has swollen. This second edition has been fully revised and updated to cover changes in the last five years. It continues to provide food technologists, chemists, biochemists and microbiologists with an authoritative, practical and detailed review of the subject.

This book includes a collection of minireviews and research papers written by international leaders in the field of carbohydrate chemistry as well as promising young talents. The contents of the contributions span from natural products over structure elucidation with special emphasis on spectroscopy, syntheses and synthetic methods, biological activities, applications of carbohydrates and carbohydrate mimetics as well as their use as molecular scaffolds and carriers of biological information. The reader will get a representative overview of state-of-the-art research topics and approaches.

Water is recognized as being a critically important determinant of the properties of many foods. It is therefore appropriate to devote a meeting to the topic. The first such meeting was organized by the late Ron Duckworth, and held in 1974 at the University of Strathclyde in Scotland. As a result of this first meeting, the organization known as International Symposium on the Properties of Water (ISOPOW) was born, and since that first ISOPOW meeting there have been five international meetings. At each meeting, participants from academia and from industry have shared state of the science information pertinent to the role of water in foods. Each meeting has served as a review of the current state of knowledge. ISOPOW 6 is the first of these meetings where Ron Duckworth's presence has not been felt, though he clearly attended the meeting in spirit. A lively group of academics and industrial scientists assembled in Santa Rosa, California, to discuss the current state of the science. As meeting chairperson, I must acknowledge the tremendous contributions made by the organizing committee, by the session chairpersons and by the central committee. Without all their help, nothing could have been achieved. Most important to the success of the meeting, however, was the very active participation of all attendees. In all seven sessions, the papers were excellent and their discussion was very spirited.

This volume contains the proceedings of the Eighth International Symposium on Cyclodextrins, held in Budapest, Hungary, March 31-April 2, 1996. The 147 papers collected here are milestones in the exponentially increasing cyclodextrin literature, and represent a summary of the last two years'achievement in this field, with applications in such diverse disciplines as pharmaceuticals, food, cosmetics, textiles, plastics, and chromatography. Some highlights: lipophilicity profiles of cyclodextrins by computer molecular graphics; recent toxicological studies on cyclodextrins; Buckminsterfullerene/cyclodextrin complexes; hydroxypropyl-beta-cyclodextrin; pharmacokinetics and toxicology; peracylated cyclodextrins as drug carriers; cyclodextrins in nasal drug delivery; textile fibre surface modification by a reactive cyclodextrin; cyclodextrin-containing fabric care products; drug targeting by cyclodextrin-dimers for photodynamic cancer therapy; cyclodextrins in ophthalmologic drugs; new cyclodextrin derivatives and their potentials. Audience: This book will be of interest to researchers whose work involves pharmaceuticals, food chemicals and flavours, food additives, chromatographic methods, and biotechnology, as well as fundamental cyclodextrin research.

The progress that has been made over the last decade in the preparation, development, processing, and marketing of food has to a large extent been made possible by innovations and developments in the ways that thermo­ plastics, in conjunction with paper, metal foils, adhesives and other materials, have been combined and formed into the appropriate configurations to provide the properties required. Much has been said, written and published about retort pouches, modified atmosphere packaging and aseptic preservation processes, and even more about the newer methods of distribution and retailing of all kinds of food. However, all of this material needed to be digested, condensed into a logical framework and appraised, and possible further developments considered. In many instances, the original research and development was carried out in conjunction with one or more of the research organisations in membership with IAPRI, the International Association of Packaging Research Institutes, and it was felt that a book which attempted to provide a review of the more important developments would be useful to practitioner and student alike.

This book has evolved out of experience gained during 15 years of teaching a course on fruit and vegetable marketing to Cornell University undergrad­ uates. Initially it was difficult to assemble written material that would intro­ duce the students to the industry and provide examples to illustrate market­ ing principles. Apart from a few major studies like the U. S. Department of Agriculture's survey of wholesale markets that came out in 1964 or the re­ port of the National Commission on Food Marketing published in 1966 there was little research to turn to in the early 1970s. Trade association meetings, trade papers, and personal contacts with members of the industry were the major sources of information. It became necessary to collect infor­ mation from many different sources to fill the need for a descriptive base. Now there are many good research reports and articles being published on various phases of the industry. There still remains a pressing need, however, to consolidate andinterpret this information so that it provides an under­ standing of the total system and its various parts. Fresh fruit and vegetable marketing is different in many respects from the marketing of other agricultural and nonagricultural products. Hundreds of individual commodities comprise the total group. Each product has its own special requirements for growing and handling, with its own quality attributes, merchandising methods, and standards of consumer acceptance.

Water-soluble gums are beneficial in many fields, including food, agricul­ ture, adhesives, biotechnology, ceramics, cosmetics, explosives, paper, tex­ tiles and texturization, among many others. It is almost impossible to spend a day without directly or indirectly enjoying their qualities. This book on hydrocolloid applications is divided into two major portions. The first is devoted to a few important gelling and non-gelling gums, their sources, the raw materials from which they are manufactured, their structures, functions and properties, followed by their food applica­ tions. The second part of the book details gums'industrial, non-food uses in a unique way: it assumes the reader's unfamiliarity with the many fields in which gums can be useful. It, therefore, provides a broad introduction to the development, technology and many aspects of gums'major non-food uses, as well as giving detailed explanations of where, when and how gums are incorporated into products in these industries. The text is also accom­ panied by a detailed index, designed to help the reader locate information easily. I wish to thank the publishers for giving me the opportunity to write this book. Their patience is very much appreciated. I wish to thank my editor Camille Vainstein for working shoulder-to-shoulder with me when time was getting short and Dr Zippora Gershon for supporting me with references and good advice over the years.

The rapidly growing number of papers and patents on Cyclodextrins and their potential or actual industrial uses raised the idea to organize a Symposium on Cyclodextrins. This Symposium - held in September 1981 in Budapest, with more than 200 participants from 17 countries - proved to be very succesfull in every respect, therefore it has been accepted unanimously to organize the lInd CD-Symposium in 1984, in Tokyo. (The Budapest-Symposium got posteriorly the'First'adjective). The IInd Symposium was held together with the III. Int. Symposium on Chlatrate Compounds and Molecular Inclusion Phenomena. The IIIrd CD-Symposium also was held as a Joint Symposium, with the IVth. Chlatrate Symposium in Lancaster, U. K.,1986. The limited time however showed, that such a broad field - from calixarenes to zeolites - can not be managed efficiently. Therefore the International Organizing Committee voted for separation of two Symposia in the future. The IVth Int. CD-Symposium was held in the Munich, in April 1988, and the Vth Chlatrate Symposium (called already Vth Int. Symposium on Inclusion Phenomena and Molecular Recognition) was held in Alabama, Sept. 1988. In Munich 220 participants from 21 countries attended 32 verbal lectures and 54 posters. This volume contains the submitted 71 manuscripts of the IVth Cyclodextrin Symposium.

Modern Methods of Plant Analysis When the handbook Modern Methods of Plant Analysis was first introduced in 1954 the considerations were: 1. the dependence of scientific progress in biology on the improvement of existing and the introduction of new methods; 2. the difficulty in finding many new analytical methods in specialized journals which are normally not accessible to experimental plant biologists; 3. the fact that in the methods sections of papers the description of methods is frequently so compact, or even sometimes so incomplete that it is difficult to reproduce experiments. These considerations still stand today. The series was highly successful, seven volumes appearing between 1956 and 1964. Since there is still today a demand for the old series, the publisher has decided to resume publication of Modern Methods of Plant Analysis. It is hoped that the New Series will be just as acceptable to those working in plant sciences and related fields as the early volumes undoubtedly were. It is difficult to single out the major reasons for success of any publication, but we believe that the methods published in the first series were up-to-date at the time and presented in a way that made description, as applied to plant material, complete in itself with little need to consult other publications. Contributing authors have attempted to follow these guidelines in this New Series of volumes.

Modern Methods of Plant Analysis When the handbook Modern Methods of Plant Analysis was first introduced in 1954 the considerations were: 1. the dependence of scientific progress in biology on the improvement of existing and the introduction of new methods; 2. the difficulty in finding many new analytical methods in specialized journals which are normally not accessible to experimental plant biologists; 3. the fact that in the methods sections of papers the description of methods is frequently so compact, or even sometimes so incomplete that it is difficult to reproduce experiments. These considerations still stand today. The series was highly successful, seven volumes appearing between 1956 and 1964. Since there is still today a demand for the old series, the publisher has decided to resume publication of Modern Methods of Plant Analysis. It is hoped that the New Series will be just as acceptable to those working in plant sciences and related fields as the early volumes undoubtedly were. It is difficult to single out the major reasons for success of any publication, but we believe that the methods published in the first series were up-to-date at the time and presented in a way that made description, as applied to plant material, complete in itself with little need to consult other publications. Contributing authors have attempted to follow these guidelines in this New Series of volumes.

Biotechnology is a rapidly growing research area which is immediately translated into industrial applications. Although over 1000 research papers have emerged on various aspects of red beet and the chemistry of betalaines pigments, surprisingly no comprehensive book is available. The proposed Red Beet book encompasses a scholarly compilation of recent biotechnological research developments made in basic science, biochemistry of the chief components, technological developments in augmenting and recovery of such useful compounds and value-added products with discussions on future perspectives. The book will provide detailed information of the chemistry of the main components of normal and genetically engineered beetroot.

The student of biological science in his final years as an undergraduate and his first years as a graduate is expected to gain some familiarity with current research at the frontiers of his discipline. New research work is published in a perplexing diversity of publications and is inevitably concerned with the minutiae of the subject. The sheer number of research journals and papers also causes confusion and difficulties of assimilation. Review articles usually presuppose a background know­ ledge of the field and are inevitably rather restricted in scope. There is thus a need for short but authoritative introductions to those areas of modern biological research which are either not dealt with in standard introductory textbooks or are not dealt with in sufficient detail to enable the student to go on from them to read scholarly reviews with profit. This series of books is designed to satisfy this need. The authors have been asked to produce a brief outline of their subject assuming that their readers will have read and remembered much of a standard introductory textbook of biology. This outline then sets out to provide by building on this basis, the conceptual framework within which modern research work is progressing and aims to give the reader an indication of the problems, both conceptual and practical, which must be overcome if progress is to be maintained.

The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces. This will not be a typical proceedings with uneven contributions. Papers will be solicited from each plenary speaker plus two or three invited speakers from each topic and the goal is to publish a book that conveys the interdisciplinary spirit of the meeting as well as covers the topics in depth, creating a strong reference work. The idea is to explore how food engineers have to be prepared in years ahead not only to perform in their normal activities but also to engage in new challenges and opportunities that will make the profession more attractive, responsive, and able to create a larger impact. These challenges and opportunities are within the profession and at interfaces with other areas. A major role of engineers is to incorporate new knowledge into the profession and respond to practical needs. The goal is to explore how food engineers are integrating developments in the basic sciences of physics and chemistry, nutrition, informatics, material sciences, genomics (and other -omics), quality and safety, consumer behavior and gastronomy. Interfaces with the environment, the business sector, regulations and export markets are also important to consider.

Building a successful career in the sciences depends on more than good technical knowledge and research skills. Communication and interpersonal skills, as well as personal traits, are often decisive factors in the level of advancement and satisfaction that can be achieved. But where do scientists, from new graduates to mid-career professionals, go for insights and advice on how to plan, manage or reengineer their careers? Now John Fetzer's'Career Management for Chemists'provides ample, common-sense guidance on the key topics such as: Resumés and CVs, Staying Driven & Current, Personal Skills & Traits Networking, Teamwork & Leadership, Speaking & Listening Writing Research Papers, Mentoring, Behavior & Rewards Evolved and expanded from Fetzer's popular column'Building Professional Careers in Chemistry,'which runs monthly in the journal Analytical and Bioanalytical Chemistry, the practical coverage reflects not only his long professional experience but also his insight that, especially in today's changing workplace, expectations and strategies for career management require constant re-evaluation.

In contrast to the second edition, the third edition of ‘‘Fungi and Food Spoilage''is evolutionary rather than revolutionary. The second edition was intended to cover almost all of the species likely to be encountered in mainstream food supplies, and only a few additional species have been included in this new edition. The third edition represents primarily an updating – of taxonomy, physiology, mycotoxin production and ecology. Changes in taxonomy reflect the impact that molecular methods have had on our understanding of classification but, it must be said, have not radically altered the overall picture. The improvements in the understanding of the physiology of food spoilage fungi have been relatively small, reflecting perhaps the lack of emphasis on physiology in modern mic- biological science. Much remains to be understood about the specificity of particular fungi for particular substrates, of the influence of water activity on the growth of many of the species treated, and even on such basic parameters as cardinal temperatures for growth and the influence of pH and preservatives. Since 1997, a great deal has been learnt about the specificity of mycotoxin production and in which commodities and products-specific mycotoxins are likely to occur. Changes in our understanding of the ecology of the included species are also in most cases evolutionary. A great number of papers have been published on the ecology of foodborne fungi in the past few years, but with few exceptions the basic ecology of the included species remains.

This book represents the Proceedings of the Fifth International Workshop on Food Mycology, which was held on the Danish island of Samsø from 15-19 October, 2003. This series of Workshops c- menced in Boston, USA, in July 1984, from which the proceedings were published as Methods for Mycological Examination of Food (edited by A. D. King et al., published by Plenum Press, New York, 1986). The second Workshop was held in Baarn, the Netherlands, in August 1990, and the proceedings were published as Modern Methods in Food Mycology (edited by R. A. Samson et al., and published by Elsevier, Amsterdam, 1992). The Third Workshop was held in Copenhagen, Denmark, in 1994 and the Fourth near Uppsala, Sweden, in 1998. The proceedings of those two workshops were p- lished as scientific papers in the International Journal of Food Microbiology. International Workshops on Food Mycology are held under the auspices of the International Commission on Food Mycology, a Commission under the Mycology Division of the International Union of Microbiological Societies. Details of this Commission are given in the final chapter of this book. This Fifth Workshop was organised by Ulf Thrane, Jens Frisvad, Per V. Nielsen and Birgitte Andersen from the Center for Microbial Biotechnology, Technical University of Denmark, Kgs. Lyngby, v vi Foreword Denmark.

Over the past 50 years more than 100,000 scientific papers, not to mention popular articles and books, have been written about Selenium. These publications continue to appear without showing any sign of diminution today. This mass of writing makes it very difficult for anyone, who is not a dedicated and specialized scientist, to get a clear picture of what is now known about the element and its role in human health. The second edition of Selenium in Food and Health takes into account the considerable amount of fresh information that has been published over the past decade, by investigators from a wide range of specialties, not all of which, at first glance, might appear to have much to do with human health. It presents information in an easy-to-follow manner for the general reader who wants to make an informed judgment about the competing claims for and against Selenium's value as a nutritional supplement, and for professionals who want to keep abreast of the latest findings about its potential role in the management of human health.

This book illustrates the major trends in applied microbiology research with immediate or potential industrial applications. The papers proposed reflect the diversity of the application fields. New microbial developments have been done as well in the food and health sectors than in the environmental technology or in the fine chemical production. All the microbial genera are involved : yeast, fungi and bacteria. The development of biotechnology in parallel with the industrial microbiology has enabled the application of microbial diversity to our socio-economical world. The remarkable properties of microbes, inherent in their genetic and enzymatic material, allow a wide range of applications that can improve our every day life. Recent studies for elucidating the molecular basis of the physiological processes in micro-organisms are essential to improve and to control the metabolic pathways to overproduce metabolites or enzymes of industrial interest. The genetic engineering is of course one of the disciplines offering new horizons for the « fantastic microbial factory ». Studies of the culture parameter incidence on the physiology and the morphology are essential to control the response of the micro-organisms before its successful exploitation at the industrial scale. For this purpose, fundamental viewpoints are necessary. Development of novel approaches to characterise micro-organisms would also facilitate the understanding of the inherent metabolic diversity of the microbial world, in terms of adaptation to a wide range of biotopes and establishment of microbial consortia.

Dietary fibre is now recognized as a vital component of good daily nutrition, yet its properties and specific role in the digestive system are still being investigated. The involvement of government agencies, the food industry and health professionals - as well as public interest - make this global overview, Dietary Fibre - A Component of Food, an important contribution to the literature on the subject. The cooperation of experts from different research centers and their peer review of each other's papers enhance the value of the book, since it presents consolidated views and objective assessments on such key issues as fibre analysis and mineral bioavailability. The seventeen chapters are grouped into three sections. The background papers deal with biochemical and analytical characteristics: e.g. the physico-chemical properties of food polysaccharides and bacterial fermentation in the colon. The papers on physiological effects deal with the physiological function of dietary fibre throughout the gastrointestinal tract: its influence on protein, lipid and carbohydrate digestion and absorption and its role in bile acid metabolism and faecal bulking. The third section of papers focuses on the prevention and treatment of disease: gastrointestinal disorders, obesity, diabetes mellitus, and hyperlipidemias.

Meliponini, the stingless bees of the tropics, process and store honey, pollen and plant resins to maintain their colonies. The chemical components of their nests are bioactive and believed to be therapeutic for a long list of maladies. However, only recently are tests and analyses being done with molecular and modern laboratory techniques, such as high throughput EDX, HPIC, HPLC, GC, NMR, PCR, and ultrastructural SEM; coupled with diverse detectors such as DAD, RI, MS, SCD.This two-volume book is about the cerumen –plant resins mixed with stingless bee wax– and propolis, which fortify the colony in ways that are beginning to be understood. It includes reviews and new research on diverse topics involving the chemistry and bioactivity of plant resins, cerumen, propolis, besides bee and microbe behavior and ecology. These analytic studies are presented along with stingless bee biodiversity, palynology, cultural knowledge, bee foraging behavior, resin flower evolution, ecology, and evolution of nest microbe mutualisms, social immunity, human health, the decisive role of microbiology investigation in moving forward, natural history of stingless bee colonies and nests, marketing, and bibliometrics for plant resin use by bees, propolis, and the Starmerella yeast.

Unlock the secrets to transforming research into impactful products and services that reach the market. This book is a vital resource for anyone involved in the journey from academia to commercialization. It outlines the main stages and key milestones of technology transfer in a clear and engaging manner, featuring real-world examples of successful university research outcomes. Analyse the circumstances behind their success and learn the essential steps for a successful technology transfer process. Designed as a go-to reference for researchers, doctoral and master's students, scientific entrepreneurs, and academics focused on innovation and entrepreneurship, this book is also invaluable for technology managers at universities, research centres, and public agencies. Enhance your understanding of technology transfer and gain practical knowledge to navigate this complex field successfully.

While the importance of food to health and well-being is clear, the specific ways in which food systems contribute to individual and community health are not well understood. This is a complex issue, which requires improving food systems as well as changing mindsets and behaviors of individuals within the food system. Many of the food-related health problems in the US disproportionately affect children, women, ethnic minorities, and low-income people. Addressing these problems requires that we understand more about the processes of institutional change, structural conditions, perceptions, and decision-making processes. The environment itself determines much of what individuals can draw from it. Community norms may dictate who has access to food assistance; engaged communities may provide more food assistance and may make food resources more easily accessible for the poor. In addition, consumer and producer attitudes and interests may conflict over some issues surrounding sustainability and health. The present volume focuses on food production, distribution and consumption, and their effects on individual health. The text is divided into three parts: Part One focuses on the relationship between food systems, families, health, sociodemographic and environmental factors; Part Two explores the relationship between food systems, food advertisements, and community engagement; and Part Three discusses current research and interventions toward a more equitable food system.