Listeria monocytogenes is still a major threat to public health. A new book in the Methods in Molecular Biology series, Listeria monocytogenes: Methods and Protocols addresses its titular pathogen with protocols and methodologies used in research to gain a better understanding o…
This handbook is unique in its comprehensive coverage of the subject and focus on practical applications in diverse fields. It includes methods for sample preparation, the role of certified reference materials, calibration methods and statistical evaluation of the results. Probl…
Examining energy, environment, and sustainability from the chemical engineering point of view, this book highlights critical issues faced by chemical engineers and biochemical engineers worldwide. The book covers recent trends in chemical engineering and bioprocess engineering, …
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 recommendati…
Profiles the eminent 18th century natural philosopher Henry Cavendish, best known for his work in chemistry and physics and one of the most baffling personalities in the history of science. In these chapters we are introduced to the psychology of science and of scientists and we…
This book offers information on egg handling, processing, and utilization. It covers all aspects of grading, packaging, and merchandising of shell eggs. The authors review the egg industry and examine egg production practices, quality identification and control, egg and egg prod…
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…
"Natural Extracts as Food Flavors and Colorants, as its name implies, describes the natural extracts that are used as food flavors and colors. Part I addresses techniques and general characteristics of these natural extracts, including essential oils; solvent extraction; food co…
"As a source of detailed information on the chemistry of food this book is without equal. With a Foreword written by Heston Blumenthal the book investigates food components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that…
This Brief aims at providing a general understanding of the rationale? scientific as well as political? behind EU policy and related risk management decisions in the area on non-animal food imports. Lately, various menaces associated with imported food and feed of non-animal ori…
This Brief is concerned with the connection between food packaging and the chemical composition of packaging materials. In terms of the food packaging hygiene, the influence of the containers on the contained foods is discussed. The book explores new and emerging risks related t…
The explosion in the generation of information parallels the explosion of computational resources. The use of computers to collect, store and manipulate chemical information is at the heart of chemoinformatics. These methodologies, whose main target thus far has been the pharmac…
This newly revised edition contains updated versions of all of the topics that were in the first edition and has been substantially expanded with an additional 5 chapters. Each chapter includes information from the most up-to-date research on how nutritional factors can affect b…
This is the second volume in a 2-volume compendium that is the go-to source for both research- and practice-oriented information on the importance of branched chain amino acids in maintaining the nutritional status and overall health of individuals, especially those with certain…
This is the first volume in a 2-volume compendium that is the go-to source for both research- and practice-oriented information on the importance of branched chain amino acids in maintaining the nutritional status and overall health of individuals, especially those with certain …
Over the past decade there has been a remarkable flowering of interest in food and nutrition, both within the popular media and in academia. Scholars are increasingly using foodways, food systems and eating habits as a new unit of analysis within their own disciplines, and stud…
Cereals and Pulses: Nutraceutical Properties and Health Benefits provides a summary of current research findings related to phytochemical compositions and properties of cereal and pulse crops. Each major cereal and pulse is discussed for its nutraceutical properties. Coverage of…
Foodborne illnesses caused by various bacterial, viral, and fungal pathogens lead to a high number of morbidity and mortality in the U.S. and throughout the world. Recent advances in microbial genomics have significantly improved our understanding of the physiology, evolution, e…
"The Nature of Biological Systems as Revealed by Thermal Methods is a guide for experiments using thermal methods. The Editor creates a unique resource that will enable others with a less mathematical background to gain a better understanding of biological problems." "This book …
