This book describes in vitro and ex vivo models that can be employed to investigate effects of digested food products on the GIT, or specific components thereof. Many such models exist and include, for example, those used to study digestion and fermentation in the small and larg…
Population growth in the coming decades will put severe pressure on human food, animal feed, and fiber production from both land and ocean ecosystems. Environmental sustainability and social justice are increasingly important elements in debates on how to ensure adequate food f…
Population growth in the coming decades will put severe pressure on human food, animal feed, and fiber production from both land and ocean ecosystems. Environmental sustainability and social justice are increasingly important elements in debates on how to ensure adequate food fo…
This volume examines the effects of natural products and functional/medical foods (nutritional programming) on disease management. It specifically focuses on diseases related to inflammation and immunity, cancer and cachexia, allergies, and brain and neuro/immune. As both pharma…
This Brief reviews the effects of increasing and reducing atmospheric pressure on the postharvest life of fruit and vegetables. The text covers the common methods and technologies used and evaluates the history and benefits of hypobaric and hyperbaric storage. Both of these tech…
This book serves as a comprehensive resource on toxicants that can be released from food packaging materials and household plastics. Chapters include sources and levels of chemical exposure, known and suspected health effects, and the identification of data gaps with recommendat…
This book serves as a comprehensive resource on toxicants that can be released from food packaging materials and household plastics. Chapters include sources and levels of chemical exposure, known and suspected health effects, and the identification of data gaps with recommendat…
"Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accou…
2. 11 References ... . 42 CHAPTER 3-MEETING THE FSO THROUGH CONTROL MEASURES ... 45 3. 1 Introduction ... . 45 3. 2 Control Measures ... 45 3. 3 Confirm That the FSO Is Technically Achievable ... 48 3. 4 Importance of Control Measures ... 49 3. 5 Performance Criteria ... 54 3. 6…
Obesity obeys the First Law of Thermodynamics. The routine assumption is that obesity is the result of a mismatch between calories in and calories out; in other words, the result of two divergent behaviors. However, there is mounting evidence that biochemical forces can drive ob…