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Ravishankar V Rai Advances in Food Biotechnology Ravishankar V Rai Advances in Food Biotechnology Новинка

Ravishankar V Rai Advances in Food Biotechnology

19382.02 руб. или Купить в рассрочку!
The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues Applications of enzymes in food processing Fermentation technology Functional food and nutraceuticals Valorization of food waste Detection and control of foodborne pathogens Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research and regulatory agencies and those who are studying and teaching food biotechnology.
Kelsey Timmerman Where Am I Eating? An Adventure Through the Global Food Economy Kelsey Timmerman Where Am I Eating? An Adventure Through the Global Food Economy Новинка

Kelsey Timmerman Where Am I Eating? An Adventure Through the Global Food Economy

1290.35 руб. или Купить в рассрочку!
Bridges the gap between global farmers and fishermen and American consumers America now imports twice as much food as it did a decade ago. What does this increased reliance on imported food mean for the people around the globe who produce our food? Kelsey Timmerman set out on a global quest to meet the farmers and fisherman who grow and catch our food, and also worked alongside them: loading lobster boats in Nicaragua, splitting cocoa beans with a machete in Ivory Coast, and hauling tomatoes in Ohio. Where Am I Eating? tells fascinating stories of the farmers and fishermen around the world who produce the food we eat, explaining what their lives are like and how our habits affect them. This book shows how what we eat affects the lives of the people who produce our food. Through compelling stories, explores the global food economy including workers rights, the global food crisis, fair trade, and immigration. Author Kelsey Timmerman has spoken at close to 100 schools around the globe about his first book, Where Am I Wearing: A Global Tour of the Countries, Factories, and People That Make Our Clothes He has been featured in the Financial Times and has discussed social issues on NPR's Talk of the Nation and Fox News Radio Where Am I Eating? does not argue for or against the globalization of food, but personalizes it by observing the hope and opportunity, and sometimes the lack thereof, which the global food economy gives to the world's poorest producers.
Byong Lee H. Fundamentals of Food Biotechnology Byong Lee H. Fundamentals of Food Biotechnology Новинка

Byong Lee H. Fundamentals of Food Biotechnology

18009.03 руб. или Купить в рассрочку!
Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein engineering, metabolic engineering, bioengineering, and processes involving monoclonal antibodies, nanobiotechnology and quorum sensing have introduced exciting new dimensions to food biotechnology, a burgeoning field that transcends many scientific disciplines. Fundamentals of Food Biotechnology, 2nd edition is based on the author’s 25 years of experience teaching on a food biotechnology course at McGill University in Canada. The book will appeal to professional food scientists as well as graduate and advanced undergraduate students by addressing the latest exciting food biotechnology research in areas such as genetically modified foods (GMOs), bioenergy, bioplastics, functional foods/nutraceuticals, nanobiotechnology, quorum sensing and quenching. In addition, cloning techniques for bacterial and yeast enzymes are included in a “New Trends and Tools” section and selected references, questions and answers appear at the end of each chapter. This new edition has been comprehensively rewritten and restructured to reflect the new technologies, products and trends that have emerged since the original book. Many new aspects highlight the short and longer term commercial potential of food biotechnology.
Bryan McDonald L. Food Security Bryan McDonald L. Food Security Новинка

Bryan McDonald L. Food Security

5429.19 руб. или Купить в рассрочку!
Throughout history, human societies have struggled to ensure that all people have access to sufficient food to lead active and healthy lives. Despite great global effort, events of the early 21st century clearly demonstrate that food remains a pressing challenge which has significant implications for security. In this book, Bryan McDonald explores how processes of globalization and global change have reshaped food systems in ways that have significant impacts for the national security of states and the human of communities and individuals. Over the past few decades, local, regional, and national food systems have increasingly become intertwined in an emerging global food network. This complex web of relations includes the production, harvest, processing, transport, and consumption of food. While this global food network provides new opportunities for improving health and well-being, it also gives rise to new sources of security threats and vulnerabilities. This detailed and comprehensive introduction to the major issues impacting global food security will be essential reading for students and scholars in security studies, international politics, and environmental studies.
Bryan McDonald L. Food Security Bryan McDonald L. Food Security Новинка

Bryan McDonald L. Food Security

5316.75 руб. или Купить в рассрочку!
Throughout history, human societies have struggled to ensure that all people have access to sufficient food to lead active and healthy lives. Despite great global effort, events of the early 21st century clearly demonstrate that food remains a pressing challenge which has significant implications for security. In this book, Bryan McDonald explores how processes of globalization and global change have reshaped food systems in ways that have significant impacts for the national security of states and the human of communities and individuals. Over the past few decades, local, regional, and national food systems have increasingly become intertwined in an emerging global food network. This complex web of relations includes the production, harvest, processing, transport, and consumption of food. While this global food network provides new opportunities for improving health and well-being, it also gives rise to new sources of security threats and vulnerabilities. This detailed and comprehensive introduction to the major issues impacting global food security will be essential reading for students and scholars in security studies, international politics, and environmental studies.
Colm O'Donnell Ozone in Food Processing Colm O'Donnell Ozone in Food Processing Новинка

Colm O'Donnell Ozone in Food Processing

17401.85 руб. или Купить в рассрочку!
This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management. The chemical and physical properties of ozone are described, along with its microbial inactivation mechanisms. The various methods of ozone production are compared, including their economic and technical aspects. Several chapters are dedicated to the major food processing applications: fruit and vegetables, grains, meat, seafood and food hydrocolloids, and the effects on nutritional and quality parameters will be reviewed throughout. Further chapters examine the role of ozone in water treatment, in food waste treatment and in deactivating pesticide residues. The international regulatory and legislative picture is addressed, as are the health and safety implications of ozone processing and possible future trends.
Dai Jones Psychology in Social Context. Issues and Debates Dai Jones Psychology in Social Context. Issues and Debates Новинка

Dai Jones Psychology in Social Context. Issues and Debates

9268.44 руб. или Купить в рассрочку!
Psychology in Social Context: Issues and Debates provides a critical perspective on debates and controversies that have divided opinion within psychology both past and present. Explores the history of psychology through examples of classic and contemporary debates that have split the discipline and sparked change, including race and IQ, psychology and gender, ethical issues in psychology, parapsychology and the nature-nurture debate Represents a unique approach to studying the nature of psychology by combining historical controversies with contemporary debates within the discipline Sets out a clear view of psychology as a reflexive human science, embedded in and shaped by particular socio-historical contexts Written in an accessible style using a range of pedagogical features – such as set learning outcomes, self-test questions, and further reading suggestions at the end of each chapter
Kelsey Timmerman Where Am I Eating?. An Adventure Through the Global Food Economy with Discussion Questions and a Guide to Going Glocal Kelsey Timmerman Where Am I Eating?. An Adventure Through the Global Food Economy with Discussion Questions and a Guide to Going Glocal Новинка

Kelsey Timmerman Where Am I Eating?. An Adventure Through the Global Food Economy with Discussion Questions and a Guide to Going Glocal

1290.35 руб. или Купить в рассрочку!
A deeply human-centered perspective on the origins of America's food Where Am I Eating? bridges the gap between global food producers and the American consumer, providing an insightful look at how our eating habits affect farmers and fishermen around the world. Follow the author on his global quest to meet the workers that nurture, harvest, and hunt our food, as he works alongside them—loading lobster diving boats in Nicaragua, harvesting bananas in Costa Rica, lugging cocoa beans in Ivory Coast with a modern-day slave, picking coffee beans in Colombia and hauling tomatoes in Indiana. This new edition includes a study guide, a deeper explanation of the «glocal» concept, and advice for students looking to become engaged as both local and global citizens. Arguing neither for nor against globalization, this book simply explores the lives of those who feed us. Imports account for eighty-six percent of America's seafood, fifty percent of its fresh fruit, and eighteen percent of its fresh vegetables. Where Am I Eating? examines the effects of this reliance on those who supply the global food economy. Learn more about the global producers that feed our nation, and learn from their worldviews intensely connected to people and planet Discover how food preferences and trends affect the lives of farmers and fishermen Catch a boots-on-the-ground glimpse of the daily lives of food producers on four continents Meet a modern-day slave and explore the blurred line between exploitation and opportunity Observe how the poorest producers fare in the global food economy This book takes a human-centered approach to food, investigating the lives of the people at the other end of the global food economy, observing the hope and opportunity—or lack thereof—that results from our reliance on imports. Where Am I Eating? is a touching, insightful, informative look at the origins of our food.
Robert Arp Contemporary Debates in Bioethics Robert Arp Contemporary Debates in Bioethics Новинка

Robert Arp Contemporary Debates in Bioethics

Contemporary Debates in Bioethics features a timely collection of highly readable, debate-style arguments contributed by many of today’s top bioethics scholars, focusing on core bioethical concerns of the twenty-first century. Written in an engaging, debate-style format for accessibility to non-specialists Features general introductions to each topic that precede scholarly debates Presents the latest, cutting-edge thoughts on relevant bioethics ideas, arguments, and debates
Pragati Kaushal Tropical Roots and Tubers. Production, Processing and Technology Pragati Kaushal Tropical Roots and Tubers. Production, Processing and Technology Новинка

Pragati Kaushal Tropical Roots and Tubers. Production, Processing and Technology

Roots and tubers are considered as the most important food crops after cereals and contribute significantly to sustainable development, income generation and food security especially in the tropical regions. The perishable nature of roots and tubers demands appropriate storage conditions at different stages starting from farmers to its final consumers. Because of their highly perishable nature, search for efficient and better methods of preservation/processing have been continuing alongside the developments in different arena. This book covers the processing and technological aspects of root and tuber foods, detailing the production and processing of roots and tubers such as taro, cassava, sweet potato, yam and elephant foot yam. Featuring chapters on anatomy, taxonomy and physiology, molecular and biochemical characterization, GAP, GMP, HACCP, Storage techniques, as well as the latest technological interventions in Taro, Cassava, Sweet potato, yam and Elephant foot Yam.
Robert Blair Organic Production and Food Quality. A Down to Earth Analysis Robert Blair Organic Production and Food Quality. A Down to Earth Analysis Новинка

Robert Blair Organic Production and Food Quality. A Down to Earth Analysis

17925.25 руб. или Купить в рассрочку!
The internet is rife with biased and unsubstantiated claims from the organic industry, and the treatment of issues such as food safety and quality by the media («if it bleeds, it leads») tends to have a negative impact on consumer perceptions about conventional food. Until recently, more and more consumers in many countries were opting to buy organic food over conventional food, resulting in a radical shift in food retailing. This was due to concerns over chemical residues, food poisoning resulting in recalls, food scares such as «mad-cow» disease, issues like gene-modified (GM foods), antibiotics, hormones, cloning and concerns over the way plants and animals are being grown commercially as food sources. As a result there has been an expansion of the organic industry and the supply of organic foods at farmers' markets, supermarkets and specialty stores. Organic Production and Food Quality: A Down to Earth Analysis is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings. The title is a 'must-have' for everyone working within the food industry. Comprehensive explanation of organic production methods and effects on the safety and quality of foods Authoritative, unbiased and up-to-date examination of relevant global scientific research Answers the questions of whether organic food is more nutritious and/or more healthy
James Dreier Contemporary Debates in Moral Theory James Dreier Contemporary Debates in Moral Theory Новинка

James Dreier Contemporary Debates in Moral Theory

11716.03 руб. или Купить в рассрочку!
Contemporary Debates in Moral Theory features pairs of newly commissioned essays by some of the leading theorists working in the field today. Brings together fresh debates on the most controversial issues in moral theory Questions include: Are moral requirements derived from reason? How demanding is morality? Are virtues the proper starting point for moral theorizing? Lively debate format sharply defines the issues, and paves the way for further discussion. Will serve as an accessible introduction to the major topics in contemporary moral theory, while also capturing the imagination of professional philosophers.
Eleftherios Iakovou Supply Chain Management for Sustainable Food Networks Eleftherios Iakovou Supply Chain Management for Sustainable Food Networks Новинка

Eleftherios Iakovou Supply Chain Management for Sustainable Food Networks

8360.56 руб. или Купить в рассрочку!
An interdisciplinary framework for managing sustainable agrifood supply chains Supply Chain Management for Sustainable Food Networks provides an up-to-date and interdisciplinary framework for designing and operating sustainable supply chains for agri-food products. Focus is given to decision-making procedures and methodologies enabling policy-makers, managers and practitioners to design and manage effectively sustainable agrifood supply chain networks. Authored by high profile researchers with global expertise in designing and operating sustainable supply chains in the agri-food industry, this book: Features the entire hierarchical decision-making process for managing sustainable agrifood supply chains. Covers knowledge-based farming, management of agricultural wastes, sustainability, green supply chain network design, safety, security and traceability, IT in agrifood supply chains, carbon footprint management, quality management, risk management and policy- making. Explores green supply chain management, sustainable knowledge-based farming, corporate social responsibility, environmental management and emerging trends in agri-food retail supply chain operations. Examines sustainable practices that are unique for agriculture as well as practices that already have been implemented in other industrial sectors such as green logistics and Corporate Social Responsibility (CSR). Supply Chain Management for Sustainable Food Networks provides a useful resource for researchers, practitioners, policy-makers, regulators and C-level executives that deal with strategic decision-making. Post-graduate students in the field of agriculture sciences, engineering, operations management, logistics and supply chain management will also benefit from this book.
Steven Seidman Contested Knowledge. Social Theory Today Steven Seidman Contested Knowledge. Social Theory Today Новинка

Steven Seidman Contested Knowledge. Social Theory Today

In the sixth edition of Contested Knowledge, social theorist Steven Seidman presents the latest topics in social theory and addresses the current shift of 'universalist theorists' to networks of clustered debates. Responds to current issues, debates, and new social movements Reviews sociological theory from a contemporary perspective Reveals how the universal theorist and the era of rival schools has been replaced by networks of clustered debates that are relatively 'autonomous' and interdisciplinary Features updates and in-depth discussions of the newest clustered debates in social theory—intimacy, postcolonial nationalism, and the concept of 'the other' Challenges social scientists to renew their commitment to the important moral and political role social knowledge plays in public life
Nicole Detraz International Security and Gender Nicole Detraz International Security and Gender Новинка

Nicole Detraz International Security and Gender

5429.19 руб. или Купить в рассрочку!
What does it mean to be secure? In the global news, we hear stories daily about the wars in Iraq and Afghanistan, about domestic-level conflicts around the world, about the challenges of cybersecurity and social security. This broad list highlights the fact that security is an idea with multiple meanings, but do we all experience security issues in the same way? In this book, Nicole Detraz explores the broad terrain of security studies through a gender lens. Assumptions about masculinity and femininity play important roles in how we understand and react to security threats. By examining issues of militarization, peacekeeping, terrorism, human security, and environmental security, the book considers how the gender-security nexus pushes us to ask different questions and broaden our sphere of analysis. Including gender in our analysis of security challenges the primacy of some traditional security concepts and shifts the focus to be more inclusive. Without a full understanding of the vulnerabilities and threats associated with security, we may miss opportunities to address pressing global problems. Our society often expects men and women to play different roles, and this is no less true in the realm of security. This book demonstrates that security debates exhibit gendered understandings of key concepts, and whilst these gendered assumptions may benefit specific people, they are often detrimental to others, particularly in the key realm of policy-making.
Visakh M. P. Advances in Food Science and Nutrition, Volume 2 Visakh M. P. Advances in Food Science and Nutrition, Volume 2 Новинка

Visakh M. P. Advances in Food Science and Nutrition, Volume 2

14973.15 руб. или Купить в рассрочку!
Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety. The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas food science, including: • Potato production, composition, and starch processing • Milk and different types of milk products • Processing and preservation of meat, poultry, and seafood • Food ingredients including additives and natural plant-based ingredients • Fruits and fruit processing • Antioxidant activity of phytochemicals and their method of analysis • The effect of food processing on bioactive compounds • Food safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrients • Trends in sensory characterization of food products • Ultrasound applications in food technology • Transformations of food flavor including aroma compounds and chemical reactions that influence flavor • Storage technologies for fresh fruits
Fidel Toldra Advances in Food Diagnostics Fidel Toldra Advances in Food Diagnostics Новинка

Fidel Toldra Advances in Food Diagnostics

14441.69 руб. или Купить в рассрочку!
Still the most up-to-date, comprehensive, and authoritative book on food diagnostics available Featuring seven entirely new chapters, the second edition of this critically acclaimed guide has been extensively revised and updated. Once again delivering food professionals the latest advances in food diagnostics and analysis, the book approaches the topic in several different ways: reviewing novel technologies to evaluate fresh products; describing and analysing in depth specific modern diagnostics; providing analyses of data processing; and discussing global marketing, with insights into future trends. Written by an international team of experts, this volume not only covers most conventional lab-based analytical methods, but also focuses on leading-edge technologies which are being or are about to be introduced. Advances in Food Diagnostics, Second Edition: Covers ultrasound, RMN, chromatography, electronic noses, immunology, GMO detection and microbiological and molecular methodologies for rapid detection of pathogens Explores the principles and applications of immunodiagnostics in food safety and the use of molecular biology to detect and characterize foodborne pathogens Includes DNA-based and protein-based technologies to detect and identify genetically-modified food or food components Focuses on the translation of diagnostics tests from bench to the market in order to illustrate the benefits to the food industry Provides an overview of the business end of food diagnostics; identifying the markets, delineating the sellers and the buyers, comparing current technology with traditional methods, certifying operations and procedures, and analysing diagnostic devices within the food and related industries This is an indispensable resource for food scientists, food quality analysts, food microbiologists and food safety professionals. It also belongs on the reference shelves of labs conducting food diagnostics for the analysis of the sensory, quality and safety aspects of food.
C. Dixon Scott Contesting the Reformation C. Dixon Scott Contesting the Reformation Новинка

C. Dixon Scott Contesting the Reformation

7990.49 руб. или Купить в рассрочку!
Contesting the Reformation provides a comprehensive survey of the most influential works in the field of Reformation studies from a comparative, cross-national, interdisciplinary perspective. Represents the only English-language single-authored synthetic study of Reformation historiography Addresses both the English and the Continental debates on Reformation history Provides a thematic approach which takes in the main trends in modern Reformation history Draws on the most recent publications relating to Reformation studies Considers the social, political, cultural, and intellectual implications of the Reformation and the associated literature
Нож Кукри 10'' Panawal Power UNP (Farmers) Нож Кукри 10'' Panawal Power UNP (Farmers) Новинка

Нож Кукри 10'' Panawal Power UNP (Farmers)

Нож Кукри 10'' Panawal Power UNP (Farmers)
Gary Paul Nabhan Where Our Food Comes From: Retracing Nikolay Vavilov's Quest to End Famine Gary Paul Nabhan Where Our Food Comes From: Retracing Nikolay Vavilov's Quest to End Famine Новинка

Gary Paul Nabhan Where Our Food Comes From: Retracing Nikolay Vavilov's Quest to End Famine

The future of our food depends on tiny seeds in orchards and fields the world over. In 1943, one of the first to recognize this fact, the great botanist Nikolay Vavilov, lay dying of starvation in a Soviet prison. But in the years before Stalin jailed him as a scapegoat for the country’s famines, Vavilov had traveled over five continents, collecting hundreds of thousands of seeds in an effort to outline the ancient centers of agricultural diversity and guard against widespread hunger. Now, another remarkable scientist—and vivid storyteller—has retraced his footsteps. In Where Our Food Comes From, Gary Paul Nabhan weaves together Vavilov’s extraordinary story with his own expeditions to Earth’s richest agricultural landscapes and the cultures that tend them. Retracing Vavilov’s path from Mexico and the Colombian Amazon to the glaciers of the Pamirs in Tajikistan, he draws a vibrant portrait of changes that have occurred since Vavilov’s time and why they matter. In his travels, Nabhan shows how climate change, free trade policies, genetic engineering, and loss of traditional knowledge are threatening our food supply. Through discussions with local farmers, visits to local outdoor markets, and comparison of his own observations in eleven countries to those recorded in Vavilov’s journals and photos, Nabhan reveals just how much diversity has already been lost. But he also shows what resilient farmers and scientists in many regions are doing to save the remaining living riches of ...
John Voeller G. Food Safety and Food Security John Voeller G. Food Safety and Food Security Новинка

John Voeller G. Food Safety and Food Security

Food Safety and Food Security features articles from the Wiley Handbook of Science and Technology for Homeland Security covering topics related to processing and packaging methods to protect food supply against contamination and to mitigate the consequences of contaminated foods. It discusses related detection systems as well as decontamination and disposal of contaminated foods.
Wayne Martindale Global Food Security and Supply Wayne Martindale Global Food Security and Supply Новинка

Wayne Martindale Global Food Security and Supply

7064.72 руб. или Купить в рассрочку!
With the global population projected to reach 9 billion by the year 2050, the need for nations to secure food supplies for their populations has never been more pressing. Finding better supply chain solutions is an essential part of achieving a secure and sustainable diet for a rapidly increasing population. We are now in a position, through methods including life cycle assessment (LCA), carbon footprinting and other tools, to accurately measure and assess our use – or misuse – of natural resources, including food. The impact of new technologies and management systems can therefore improve efficiencies and find new ways to reduce waste. Global Food Security and Supply provides robust, succinct information for people who want to understand how the global food system works. The book demonstrates the specific tools available for understanding how food supply works, addresses the challenges facing a secure and safe global food supply, and helps readers to appreciate how these challenges might be overcome. This book is a concise and accessible text that focuses on recent data and findings from a range of international collaborations and studies. The author provides both a snapshot of global food supply and security today, and a projection of where these issues may lead us in the future. This book will therefore be of particular interest to food policy leaders, commercial managers in the food industry, and researchers and students seeking a better understanding of a rapidly evolving topic.
Murphy Kevin S. Quinoa. Improvement and Sustainable Production Murphy Kevin S. Quinoa. Improvement and Sustainable Production Новинка

Murphy Kevin S. Quinoa. Improvement and Sustainable Production

15519.18 руб. или Купить в рассрочку!
Quinoa is an ancient grain that has grown in popularity in recent years. It has been known as a good source of both protein and fiber. As the demand for quinoa increases a comprehensive and up-to-date reference on the biology and production of the crop is essential. Quinoa: Improvement and Sustainable Production brings together authors from around the world to provide a complete assessment of the current state of global quinoa research and production. Topics covered include quinoa history and culture, genomics and breeding, agronomy, nutrition, marketing, and end-uses. The book focuses in particular on the emerging role of quinoa in providing increased food security to smallholder farmers and communities throughout the world. Quinoa will interest quinoa researchers, producers, crop scientists, agronomists, and plant geneticists, as well as advanced students working with this important grain.
Augustin Mary Ann Advances in Dairy Ingredients Augustin Mary Ann Advances in Dairy Ingredients Новинка

Augustin Mary Ann Advances in Dairy Ingredients

17071.48 руб. или Купить в рассрочку!
Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities are aligned with the latest science tools that provide the foundation to successfully and rapidly capture these opportunities. Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these developments. Advances in Dairy Ingredients brings together food scientists, industry specialists, and marketers from around the world to provide unique insight into the scientific basis for the success of dairy ingredients in modern food products, and a glimpse into the future of new dairy ingredients and foods on the horizon.
Grandison Alistair S. Food Processing Handbook Grandison Alistair S. Food Processing Handbook Новинка

Grandison Alistair S. Food Processing Handbook

28484.81 руб. или Купить в рассрочку!
The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes – physical, chemical, microbiological and organoleptic – that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: «This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods.» Journal of Dairy Technology, August 2008 «This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth.» CHOICE, September 2006
Alan Bjerga Endless Appetites. How the Commodities Casino Creates Hunger and Unrest Alan Bjerga Endless Appetites. How the Commodities Casino Creates Hunger and Unrest Новинка

Alan Bjerga Endless Appetites. How the Commodities Casino Creates Hunger and Unrest

1807.79 руб. или Купить в рассрочку!
How to understand the twenty-first century food crisis Since 2007, farm-product prices have rocketed and plunged, causing hunger, malnutrition, and social and political upheaval around the world. Endless Appetites explores how «food security,» the availability of food and the reasonable ability to buy it, has become one of the most challenging topics of our time. With every jump in grocery-store prices, the issue becomes more and more pressing, proven by this year's record increase in food prices, which has already topped the spike of 2008. Award-winning commodities reporter Alan Bjerga explains the food crisis and why it is happening in an accessible, articulate manner Why is this happening when more food is being grown than ever? Why are crop markets?first established in the 1800's to help stabilize agricultural commodity prices?acting like an investors' casino, with prices absorbed by rich nations taking food from the mouths of the poor? From college campuses to emergency UN meetings, «food security» is one of the hottest topics of the day, with no shortage of interest in how to stabilize food prices worldwide to close the hunger gap To understand the growing international food crisis, readers need an expert they can rely on. One of the most widely acclaimed journalists on food security, Alan Bjerga is up to the task, taking readers from the trading floor of Chicago to the highlands of East Africa to the rice paddies of Thailand on a global trek to find the causes of the food-price crisis?and the solutions.
Suvendu Bhattacharya Conventional and Advanced Food Processing Technologies Suvendu Bhattacharya Conventional and Advanced Food Processing Technologies Новинка

Suvendu Bhattacharya Conventional and Advanced Food Processing Technologies

20020.86 руб. или Купить в рассрочку!
Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.
Carol Wallace Food Safety for the 21st Century. Managing HACCP and Food Safety throughout the Global Supply Chain Carol Wallace Food Safety for the 21st Century. Managing HACCP and Food Safety throughout the Global Supply Chain Новинка

Carol Wallace Food Safety for the 21st Century. Managing HACCP and Food Safety throughout the Global Supply Chain

18240.5 руб. или Купить в рассрочку!
The HACCP (Hazard Analysis and Critical Control Points) system is still recognised internationally as the most effective way to produce safe food throughout the supply chain, but a HACCP system cannot operate in a vacuum. It requires prerequisite programmes to be in place and it can be highly affected by, or dependent upon, other major considerations such as animal, plant, human and environmental health, food security and food defence. This book: Provides a practical and up-to-date text covering the essentials of food safety management in the global supply chain, giving the reader the knowledge and skills that they need to design, implement and maintain a world-class food safety programme. Builds on existing texts on HACCP and food safety, taking the next step forward in the evolution of HACCP and providing a text that is relevant to all sectors and sizes of food businesses throughout the world. Shares practical food safety experience, allowing development of best-practice approaches. This will allow existing businesses to improve their systems and enable businesses that are new to HACCP and food safety management requirements in both developed and developing countries to build on existing knowledge for more rapid application of world-class food safety systems. Educates practitioners such that they will be able to use their judgement in decision-making and to influence those who make food policy and manage food operations. This book is an essential resource for all scientists and managers in the food industry (manufacturing and foodservice); regulators and educators in the field of food safety; and students of food science and technology.
SKINFOOD BEAUTY IN A FOOD Маска тканевая клубника BEAUTY IN A FOOD Маска тканевая клубника SKINFOOD BEAUTY IN A FOOD Маска тканевая клубника BEAUTY IN A FOOD Маска тканевая клубника Новинка

SKINFOOD BEAUTY IN A FOOD Маска тканевая клубника BEAUTY IN A FOOD Маска тканевая клубника

Маска освежает и увлажняет кожу лица, наполняя ее полезными витаминами и минералами. Объем: 18 мл
SKINFOOD BEAUTY IN A FOOD Маска тканевая черника BEAUTY IN A FOOD Маска тканевая черника SKINFOOD BEAUTY IN A FOOD Маска тканевая черника BEAUTY IN A FOOD Маска тканевая черника Новинка

SKINFOOD BEAUTY IN A FOOD Маска тканевая черника BEAUTY IN A FOOD Маска тканевая черника

Маска помогает коже сохранить упругость, наполняя ее увлажняющими и питательными элементами. Содержит большое количество антиоксидантов. Объем: 18 мл
John Shook R. The God Debates. A 21st Century Guide for Atheists and Believers (and Everyone in Between) John Shook R. The God Debates. A 21st Century Guide for Atheists and Believers (and Everyone in Between) Новинка

John Shook R. The God Debates. A 21st Century Guide for Atheists and Believers (and Everyone in Between)

2169.35 руб. или Купить в рассрочку!
The God Debates presents a comprehensive, non-technical survey of the quest for knowledge of God, allowing readers to participate in a debate about the existence of God and gain understanding and appreciation of religion?s conceptual foundations. Explains key arguments for and against God's existence in clear ways for readers at all levels Brings theological debates up to the present with current ideas from modernism, postmodernism, fideism, evidentialism, presuppositionalism, and mysticism Updates criticism of theology by dealing with the latest terms of the God debates instead of outdated caricatures of religion Helps nonbelievers to learn important theological standpoints while noting their shortcomings Encourages believers and nonbelievers to enjoy informed dialogue with each other Concludes with an overview of religious and nonreligious worldviews and predictions about the future of faith and reason
David Roochnik Thinking Philosophically. An Introduction to the Great Debates David Roochnik Thinking Philosophically. An Introduction to the Great Debates Новинка

David Roochnik Thinking Philosophically. An Introduction to the Great Debates

2276.55 руб. или Купить в рассрочку!
Thinking Philosophically: An Introduction to the Great Debates presents a highly accessible introduction to five of the most fundamental debates in world philosophy. Introduces five fundamental philosophical debates in a highly engaging and accessible manner that invites readers to enter the discussion themselves Features chapters that each consider a central philosophical question dialectically by exploring the conflicting approaches of different philosophers Argues that the work of philosophers like Plato and Rousseau is just as relevant today as it was in their own time Provides a structure that encourages readers to apply philosophical principles to their everyday lives
Joyce Boye I. Nutraceutical and Functional Food Processing Technology Joyce Boye I. Nutraceutical and Functional Food Processing Technology Новинка

Joyce Boye I. Nutraceutical and Functional Food Processing Technology

15653.88 руб. или Купить в рассрочку!
For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added functional food and nutraceutical products. This book looks at how these ingredients can be effectively incorporated into food systems for market, and provides practical guidelines on how challenges in specific food sectors (such as health claims and marketing) can be addressed during processing. Nutraceutical and Functional Food Processing Technology is a comprehensive overview of current and emerging trends in the formulation and manufacture of nutraceutical and functional food products. It highlights the distinctions between foods falling into the nutraceutical and functional food categories. Topics include sustainable and environmentally–friendly approaches to the production of health foods, guidelines and regulations, and methods for assessing safety and quality of nutraceutical and functional food products. Specific applications of nutraceuticals in emulsion and salad dressing food products, beverages and soft drinks, baked goods, cereals and extruded products, fermented food products are covered, as are novel food proteins and peptides, and methods for encapsulated nutraceutical ingredients and packaging. The impact of processing on the bioactivity of nutraceutical ingredients, allergen management and the processing of allergen-free foods, health claims and nutraceutical food product commercialization are also discussed. Nutraceutical and Functional Food Processing Technology is a comprehensive source of practical approaches that can be used to innovate in the nutraceutical and health food sectors. Fully up-to-date and relevant across various food sectors, the book will benefit both academia and industry personnel working in the health food and food processing sectors.
Louise Manning Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management (GMP7), 7th Edition Louise Manning Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management (GMP7), 7th Edition Новинка

Louise Manning Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management (GMP7), 7th Edition

8731.72 руб. или Купить в рассрочку!
The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry This all-new, 7th edition of Food and Drink – Good Manufacturing Practice: A Guide to its Responsible Management features a wealth of new information reflecting changes in the industry and advances in science that have occurred since the publication of the last edition back in 2013. They include topics such as: Food Safety Culture, Food Crime and Food Integrity Management Systems, Food Crime Risk Assessment including vulnerability risk assessment and Threat Analysis Critical Control Point (TACCP), Security and Countermeasures, Food Toxins, Allergens and Risk Assessment, Provenance and authenticity, Electronic and digital traceability technologies, Worker Welfare Standards; Smart Packaging, Food Donation Controls and Animal Food Supply, Safety Culture; Provenance and integrity testing and Sustainability Issues. In addition to the new topics mentioned above, Food and Drink – Good Manufacturing Practice, 7th Edition offers comprehensive coverage of information in chapters on Quality Management System; Hazard Analysis Critical Control Point (HACCP); Premises and Equipment; Cleaning and Sanitation; Product Control, Testing and Inspection; Heat Preserved Foods; Frozen Foods; Foods for Catering and Vending Operations; and much more. Comprises both general guidance and food sector-specific requirements for good manufacturing practice Incorporates all the most recent developments and changes in UK and EU law Provides a readable and accessible reference for busy managers in the food industry Food and Drink – Good Manufacturing Practice: A Guide to its Responsible Management, 7th Edition is a valuable reference for anyone in a managerial or technical capacity concerned with the manufacture, storage, and distribution of food and drink. The book is also a “must –read” for the recommended reading lists for food science, food technology and food policy undergraduate and postgraduate studies. IFST – the Institute of Food Science and Technology is the leading qualifying body for food professionals in Europe and the only professional qualifying body in the UK concerned with all aspects of food science and technology.
Eric Cole Network Security Bible Eric Cole Network Security Bible Новинка

Eric Cole Network Security Bible

4656.27 руб. или Купить в рассрочку!
The comprehensive A-to-Z guide on network security, fully revised and updated Network security is constantly evolving, and this comprehensive guide has been thoroughly updated to cover the newest developments. If you are responsible for network security, this is the reference you need at your side. Covering new techniques, technology, and methods for approaching security, it also examines new trends and best practices being used by many organizations. The revised Network Security Bible complements the Cisco Academy course instruction in networking security. Covers all core areas of network security and how they interrelate Fully revised to address new techniques, technology, and methods for securing an enterprise worldwide Examines new trends and best practices in use by organizations to secure their enterprises Features additional chapters on areas related to data protection/correlation and forensics Includes cutting-edge topics such as integrated cybersecurity and sections on Security Landscape, with chapters on validating security, data protection, forensics, and attacks and threats If you need to get up to date or stay current on network security, Network Security Bible, 2nd Edition covers everything you need to know.
Christman John Contemporary Debates in Political Philosophy Christman John Contemporary Debates in Political Philosophy Новинка

Christman John Contemporary Debates in Political Philosophy

9465.18 руб. или Купить в рассрочку!
This collection of 24 essays, written by eminent philosophers and political theorists, brings together fresh debates on some of the most fundamental questions in contemporary political philosophy, including human rights, equality, constitutionalism, the value of democracy, identity and political neutrality. Presents fresh debates on six of the fundamental questions in contemporary political philosophy Each question is treated by a pair of opposing essays written by eminent scholars Lively debate format sharply defines the issues, invites the reader to participate in the exchange of arguments and paves the way for further discussion Will serve as an accessible introduction to the major topics in political philosophy, whilst also capturing the imagination of professional philosophers Offers the unique opportunity to observe leading philosophers engaging in head-to-head debate
Igor Szucs PR & Media Trends 2018 Igor Szucs PR & Media Trends 2018 Новинка

Igor Szucs PR & Media Trends 2018

What are the biggest trends in PR and Media we could expect in 2018? While it’s no easy task to make predictions, even if 2018 is almost here, there are some forecasts based on what happened this year and the trends that caught the highest speed in the past months. So, what is the communication industry preparing for us in the coming year? Let us see what the experts say about it.
Weibiao Zhou RFID and Sensor Network Automation in the Food Industry. Ensuring Quality and Safety through Supply Chain Visibility Weibiao Zhou RFID and Sensor Network Automation in the Food Industry. Ensuring Quality and Safety through Supply Chain Visibility Новинка

Weibiao Zhou RFID and Sensor Network Automation in the Food Industry. Ensuring Quality and Safety through Supply Chain Visibility

15198.14 руб. или Купить в рассрочку!
Radio Frequency Identification (RFID) is a key technology in the food industry that facilitates real-time visibility of items as they move through the supply chain and on to the end-consumer. Among all the currently available automatic identification technologies, RFID has clear dominance in terms of its ability to support real-time two-way communication, data storage and update, authentication, ambient condition sense and report, batch read without direct line-of-sight, operation in harsh environments and sensor-based applications. RFID and Sensor Network Automation in the Food Industry provides sufficient detail on the use of RFID and sensor networks from `farm to fork? (F2F) to allow the reader to appreciate the myriad possible applications of RFID and associated sensor network systems throughout the entire food supply chain. This includes precision agriculture, the provision of seamless visibility in track and trace applications, reduction of wastage, identification of counterfeits and contamination sources, remaining shelf-life applications for perishables, and quality and safety measures, among others. Providing state-of-the-art information from peer-reviewed research publications as well as general industry trends, this book will be of interest to all stakeholders in the agri-food supply chain, and academics and advanced students with an interest in these fields.
Osman Erkmen Food Microbiology. Principles into Practice, 2 Volume Set Osman Erkmen Food Microbiology. Principles into Practice, 2 Volume Set Новинка

Osman Erkmen Food Microbiology. Principles into Practice, 2 Volume Set

21277.82 руб. или Купить в рассрочку!
This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.
Michel Dubois Megatrends in Food and Agriculture. Technology, Water Use and Nutrition Michel Dubois Megatrends in Food and Agriculture. Technology, Water Use and Nutrition Новинка

Michel Dubois Megatrends in Food and Agriculture. Technology, Water Use and Nutrition

9120.61 руб. или Купить в рассрочку!
Highlights and examines the growing convergence between the food and agricultural industries—the technological, environmental, and consumer-related drivers of this change, and the potential outcomes This is the first book of its kind to connect food and the food industry with agriculture, water resources, and water management in a detailed and thorough way. It brings together a small community of expert authors to address the future of the food industry, agriculture (both for plants and animals), and water—and its role in a world of increasing demands on resources. The book begins by highlighting the role of agriculture in today's food industry from a historical perspective—showing how it has grown over the years. It goes on to examine water management; new ways of plant breeding not only based on genetic modification pathways; and the attention between major crops (soy, corn, wheat) and so-called «orphan crops» (coffee, cocoa, tropical fruits). The book then turns towards the future of the food industry and analyzes major food trends, the new food, and «enough» food; discusses possible new business models for the future food industry; and analyzes the impact that the «internet of everything» will have on agriculture and the food industry. Finally, Megatrends in Food and Agriculture: Technology, Water Use and Nutrition offers scenarios about how agriculture, food, and the food industry might undergo some radical transformations. Assesses the evolution of food production and how we arrived at today's landscape Focuses on key areas of change, driven by both innovation and challenges such as new technologies, the demand for better nutrition, and the management of dwindling resources Highlights the role of better-informed consumers who demand transparency and accountability from producers Is written by industry insiders and academic experts Megatrends in Food and Agriculture: Technology, Water Use and Nutrition is an important resource for food and agriculture industry professionals, including scientists and technicians as well as decision makers, in management, marketing, sales, and regulatory areas, as well as related NGOs.
Ernest Sosa Contemporary Debates in Epistemology Ernest Sosa Contemporary Debates in Epistemology Новинка

Ernest Sosa Contemporary Debates in Epistemology

3188.75 руб. или Купить в рассрочку!
Fully updated with new topics covering the latest developments and debates, the second edition of this highly influential text retains its unique combination of accessibility and originality. Second edition of a highly influential text that has already become a standard in the field, for students and professional researchers alike, due to its impressive line-up of contributors, and its unique combination of accessibility and originality Twenty-six essays in total, covering 13 essential topics Features five new topics that bring readers up to speed on some of the latest developments in the field, and give them a glimpse of where it's headed: Should knowledge come first? Do practical matters affect whether you know? Is virtuous motivation essential to knowing? Can knowledge be lucky? Can evidence be permissive? Substantially updates two other debates: Is there immediate justification? Can belief be justified through coherence alone?
Wayne Ellefson Improving Import Food Safety Wayne Ellefson Improving Import Food Safety Новинка

Wayne Ellefson Improving Import Food Safety

16721.12 руб. или Купить в рассрочку!
Food safety has been a global concern for many years. While global sourcing of foods and ingredients provides great opportunity for variety and diversity of cultural products, there are significant risks. Programs that regulate food safety and quality in countries around the world vary in their scope and effectiveness, with many being underfunded. Rapidly developing countries may lack the expertise, laboratory resources for testing, and established inspection programs to adequately promote the safety of foods. Rather, these countries may be more focused on providing enough food for their citizens. Lack of documentation or traceability in the exporting country can further exacerbate the situation. Of course, safety problems in food imported from more developed countries also occur, and the source of food borne disease outbreaks are found regularly within the United States. Improving Import Food Safety gathers together vital information on the food safety programs of national governments, the food industry, and the testing industry. Chapters have been contributed by authors from the United States, Latin America, Europe, and Asia. Readers will learn about a variety of regulatory approaches to food safety at the federal and state levels in the United States, as well as in selected countries and within the food industry itself. They will also gain insights into the nature and source of safety problems, in addition to approaches to food safety around the world. The book is divided into three sections: Highlighting Key Issues: authors illustrate the millions of permutations for the origin of ingredients, discussing the difficulty if policing imports, providing a unique perspective on the economic situation in China and insight into development of support for small farm producers in Mexico. Legal and Regulatory Issues/Structures in the USA and Abroad: describes the legal and regulatory system in the European Union, the United States, and China, plus a chapter addressing global approaches to fraud. Potential Strategies to Improve Import Safety: presents strategies to deal with what are ultimately global issues, but on multiple levels. Perspectives are provided by authors from Industry, and industry trade association, academia, and a recently semi-retired, global ambassador or food safety. Readers will find this book noteworthy because of the diverse topics and perspectives offered on the challenges of keeping food safe in a global economy. Authors come from a variety of backgrounds, and each has provided a unique perspective on this critical topic. The volume is aimed at importers and exporters of food and ingredients; food microbiologists, food safety and QC/QA personnel; regulatory and legal personnel in food manufacturing companies; food policy makers and regulatory officials and facility and graduate students in food science.
Titus A. M. Msagati Food Forensics and Toxicology Titus A. M. Msagati Food Forensics and Toxicology Новинка

Titus A. M. Msagati Food Forensics and Toxicology

15201.02 руб. или Купить в рассрочку!
A comprehensive guide, offering a toxicological approach to food forensics, that reviews the legal, economic, and biological issues of food fraud Food Forensics and Toxicology offers an introduction and examination of forensics as applied to food and foodstuffs. The author puts the focus on food adulteration and food fraud investigation. The text combines the legal/economic issues of food fraud with the biological and health impacts of consuming adulterated food. Comprehensive in scope, the book covers a wide-range of topics including food adulteration/fraud, food «fingerprinting» and traceability, food toxicants in the body, and the accidental or deliberate introduction of toxicants into food products. In addition, the author includes information on the myriad types of toxicants from a range of food sources and explores the measures used to identify and quantify their toxicity. This book is designed to be a valuable reference source for laboratories, food companies, regulatory bodies, and researchers who are dealing with food adulteration, food fraud, foodborne illness, micro-organisms, and related topics. Food Forensics and Toxicology is the must-have guide that: Takes a comprehensive toxicological approach to food forensics Combines the legal/economic issue of food fraud with the biological/health impacts of consuming adulterated food in one volume Discusses a wide range of toxicants (from foods based on plants, animals, aquatic and other sources) Provides an analytical approach that details a number of approaches and the optimum means of measuring toxicity in foodstuffs Food Forensics and Toxicology gives professionals in the field a comprehensive resource that joins information on the legal/economic issues of food fraud with the biological and health implications of adulterated food.
Elisabeth Pate-Cornell Perspectives on Complex Global Challenges. Education, Energy, Healthcare, Security, and Resilience Elisabeth Pate-Cornell Perspectives on Complex Global Challenges. Education, Energy, Healthcare, Security, and Resilience Новинка

Elisabeth Pate-Cornell Perspectives on Complex Global Challenges. Education, Energy, Healthcare, Security, and Resilience

5316.75 руб. или Купить в рассрочку!
Examines current and prospective challenges surrounding global challenges of education, energy, healthcare, security, and resilience This book discusses issues in large-scale systems in the United States and around the world. The authors examine the challenges of education, energy, healthcare, national security, and urban resilience. The book covers challenges in education including America's use of educational funds, standardized testing, and the use of classroom technology. On the topic of energy, this book examines debates on climate, the current and future developments of the nuclear power industry, the benefits and cost decline of natural gases, and the promise of renewable energy. The authors also discuss national security, focusing on the issues of nuclear weapons, terrorism and cyber security. Urban resilience is addressed in the context of natural threats such as hurricanes and floods. Studies the usage of a globalized benchmark for both student and pedagogical performance Covers topics such as surveillance, operational capabilities, movement of resources, and the pros and cons of globalization Examines big data, evolving medical methodologies and effects on the medical educational curriculum, and the positive effects of electronic records in healthcare data Perspectives on Complex Global Challenges: Education, Energy Healthcare, Security, and Resilience serves as a reference for government officials, personnel in security, business executives and system engineers.
Seyed Hashemi MohammedBagher Essential Oils in Food Processing: Chemistry, Safety and Applications Seyed Hashemi MohammedBagher Essential Oils in Food Processing: Chemistry, Safety and Applications Новинка

Seyed Hashemi MohammedBagher Essential Oils in Food Processing: Chemistry, Safety and Applications

15201.02 руб. или Купить в рассрочку!
A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers’ food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives. The use of essential oils fills the need for more natural preservativesto extend the shelf-life and maintaining the safety of foods. Essential Oils in Food Processing offers researchers in food science a guide to the chemistry, safety and applications of these easily accessible and eco-friendly substances. The text offers a review of essential oils components, history, source and their application in foods and explores common and new extraction methods of essential oils from herbs and spices. The authors show how to determine the chemical composition of essential oils as well as an explanation of the antimicrobial and antioxidant activity of these oils in foods. This resource also delves into the effect of essential oils on food flavor and explores the interaction of essential oils and food components. Essential Oils in Food Processing offers a: Handbook of the use of essential oils in food, including their composition, extraction methods and their antioxidant and antimicrobial applications Guide that shows how essential oils can be used to extend the shelf life of food products whilst meeting consumer demand for “natural” products Review of the use of essential oils as natural flavour ingredients Summary of relevant food regulations as pertaining to essential oils Academic researchers in food science, R&D scientists, and educators and advanced students in food science and nutrition can tap into the most recent findings and basic understanding of the chemistry, application, and safe us of essential oils in food processing.
Gopinadhan Paliyath Progress in Food Preservation Gopinadhan Paliyath Progress in Food Preservation Новинка

Gopinadhan Paliyath Progress in Food Preservation

20446.38 руб. или Купить в рассрочку!
This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.
Ingrid Aguilo-Aguayo Innovative Technologies in Beverage Processing Ingrid Aguilo-Aguayo Innovative Technologies in Beverage Processing Новинка

Ingrid Aguilo-Aguayo Innovative Technologies in Beverage Processing

9881.38 руб. или Купить в рассрочку!
An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients. The latest addition to the critically acclaimed IFST Advances in Food Science series this book brings together edited contributions from internationally recognized experts in their fields who offer insights and analysis of the latest developments in non-alcoholic beverage manufacture. Topics covered include juices made from pome fruits, citrus fruits, prunus fruits, vegetables, exotic fruits, berries, juice blends and non-alcoholic beverages, including grain-based beverages, soups and functional beverages. Waste and by-products generated in juice and non-alcoholic beverage sector are also addressed. Offers fresh insight and analysis of the latest developments in non-alcoholic beverage manufacture from leading international experts Covers all product segments of the non-alcoholic beverage market, including juices, vegetable blends, grain-based drinks, and alternative beverages Details novel thermal and non-thermal technologies that ensure high-quality nutrient retention while extending product shelf life Written with the full support of The Institute of Food Science and Technology (IFST), the leading qualifying body for food professionals in Europe Innovative Technologies in Beverage Processing is a valuable reference/working resource for food scientists and engineers working in the non-alcoholic beverage industry, as well as academic researchers in industrial food processing and nutrition.
Serge Luryi Future Trends in Microelectronics. Frontiers and Innovations Serge Luryi Future Trends in Microelectronics. Frontiers and Innovations Новинка

Serge Luryi Future Trends in Microelectronics. Frontiers and Innovations

Leaders in the field predict the future of the microelectronics industry This seventh volume of Future Trends in Microelectronics summarizes and synthesizes the latest high-level scientific discussions to emerge from the Future Trends in Microelectronics international workshop, which has occurred every three years since 1995. It covers the full scope of cutting-edge topics in microelectronics, from new physical principles (quantum computing, correlated electrons), to new materials (piezoelectric nanostructures, terahertz plasmas), to emerging device technologies (embedded magnetic memories, spin lasers, and biocompatible microelectronics). An ideal book for microelectronics professionals and students alike, this volume of Future Trends in Microelectronics: Identifies the direction in which microelectronics is headed, enabling readers to move forward with research in an informed, efficient, and profitable manner Includes twenty-nine contributor chapters by international authorities from leading universities, major semiconductor companies, and government laboratories Provides a unified, cohesive exploration of various trends in microelectronics, looking to future opportunities, rather than past successes
Jeremy MacClancy Anthropology in the Public Arena. Historical and Contemporary Contexts Jeremy MacClancy Anthropology in the Public Arena. Historical and Contemporary Contexts Новинка

Jeremy MacClancy Anthropology in the Public Arena. Historical and Contemporary Contexts

8432.67 руб. или Купить в рассрочку!
This articulate and authoritative survey of both the popular and academic trends in anthropology demonstrates the broad relevance of anthropological knowledge and argues for a more inclusive conception of the discipline that engages the public imagination. Demonstrates the evolving social contexts of British anthropological theory and practice from the mid-19th century Highlights the importance of popular anthropology in forming and sustaining the professional discipline Explores the past and present cross-fertilization of anthropologists, scientists and prominent literary figures Assesses the pioneering efforts online to advance the role of anthropology in public debates Appeals to a broader readership interested in cultural and intellectual history
McDonald Gail A Companion to Modernist Poetry McDonald Gail A Companion to Modernist Poetry Новинка

McDonald Gail A Companion to Modernist Poetry

15523.06 руб. или Купить в рассрочку!
Offering a comprehensive and up-to-date survey of the field, A Companion to Modernist Poetry provides readers with detailed discussions of individual poets, ‘schools’ and ‘movements’ within modernist poetry, and the cultural and historical context of the modernist period. Provides an in-depth and accessible summary of the latest trends in the study of modernist poetry Balances discussion of individual poets, ‘schools’, and ‘movements’ with in-depth literary and historical context Brings recent scholarship to bear on the subject of modernist poetry while also providing guidance on poets who are historically important Edited by highly respected and notable critics in the field who have a broad knowledge of current debates and of rising and senior scholars in the field
Agriculture in Depression 1870-1940 (New Studies in Economic and Social History , No 26) Agriculture in Depression 1870-1940 (New Studies in Economic and Social History , No 26) Новинка

Agriculture in Depression 1870-1940 (New Studies in Economic and Social History , No 26)

This concise survey of British agriculture between 1870 and 1940 shows how, after a period of comparative prosperity, British farmers faced a period of depression. The prime cause was the increase in world food supplies and the competition from cheaper producers. The author explains how this agricultural depression affected all groups in British farming in different ways. He provides a succinct survey of the recent literature on the subject and outlines the major areas of controversy. A comprehensive bibliography is provided to help the reader pursue the subject in more detail.
Casciano Daniel A. Handbook of Nanotoxicology, Nanomedicine and Stem Cell Use in Toxicology Casciano Daniel A. Handbook of Nanotoxicology, Nanomedicine and Stem Cell Use in Toxicology Новинка

Casciano Daniel A. Handbook of Nanotoxicology, Nanomedicine and Stem Cell Use in Toxicology

19248.59 руб. или Купить в рассрочку!
The Handbook of Nanotoxicology, Nanomedicine and Stem Cell Use in Toxicology provides an insight into the current trends and future directions of research in these rapidly developing scientific fields. Written by leading scientists and experts, the Handbook will be of interest to various scientific disciplines including toxicology, medicine, and pharmacology, as well as food, drug, and other regulatory sciences.
Kanes Rajah K. Fats in Food Technology Kanes Rajah K. Fats in Food Technology Новинка

Kanes Rajah K. Fats in Food Technology

16185.34 руб. или Купить в рассрочку!
Fats are present in some form in the vast majority of processed foods we consume, as well as in many ‘natural’ products. Changes in consumer behaviour, centered around an increased emphasis on healthy food consumption, mean that it is more important than ever for food scientists to understand the properties, roles and behaviours that fats play in food and in diets. Fats in Food Technology, Second Edition is an in-depth examination of the roles and behaviours of fats in food technology and the benefits that they impart to consumers. It considers both fats that are naturally present in foods (such as milk fat in cheese) and fats that have been added to improve physical, chemical and organoleptic properties (like cocoa butter in chocolate). Newly revised and updated, the book contains useful information on the market issues that have driven change and the disciplines that have helped to regulate the trade and use of fats and oils in food technology. Drawing on the recent literature as well as the personal R&D experiences of the authors, the book highlights those areas where potential efficiencies in processing and economy in the cost of raw materials can be made. Issues concerning health, diet and lifestyle are covered in dedicated chapters. This book will be useful to anyone in industry and research establishments who has an interest in the technology of fat-containing food products, including scientists in the dairy, spreads, bakery, confectionery and wider food industries, as well those involved in the production of edible oils.
Jasim Ahmed Glass Transition and Phase Transitions in Food and Biological Materials Jasim Ahmed Glass Transition and Phase Transitions in Food and Biological Materials Новинка

Jasim Ahmed Glass Transition and Phase Transitions in Food and Biological Materials

15201.02 руб. или Купить в рассрочку!
Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas. This book has been structured so that readers can initially grasp the basic principles and instrumentation, before moving through the various applications. In summary, the book will provide the “missing link” between food science and material science/polymer engineering. This will allow food scientists to better understand the concept and applications of thermal properties.
Afaf Kamal-Eldin Processing and Nutrition of Fats and Oils Afaf Kamal-Eldin Processing and Nutrition of Fats and Oils Новинка

Afaf Kamal-Eldin Processing and Nutrition of Fats and Oils

16185.34 руб. или Купить в рассрочку!
Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption of edible fats and oils; properties of fats, oils and bioactive lipids; techniques to process and modify edible oils; nutritional aspects of lipids; and regulatory aspects, labeling and certifications of fats and oils in foods.
George Siragakis Food Allergen Testing. Molecular, Immunochemical and Chromatographic Techniques George Siragakis Food Allergen Testing. Molecular, Immunochemical and Chromatographic Techniques Новинка

George Siragakis Food Allergen Testing. Molecular, Immunochemical and Chromatographic Techniques

16185.34 руб. или Купить в рассрочку!
An in-depth review of the current scientific knowledge on food allergens testing, covering the major methodologies and techniques used to detect food allergens. Food allergens are a series of agents, mainly proteins, which cause various unpleasant and sometimes clinical symptoms in humans through consumption of foods. Perhaps surprisingly, there are no treatments against food allergies which have been found to be 100% effective. The scope for individual difference in terms of how a person reacts to a given allergen is massive, making it incredibly difficult and complex to try and medicate against allergies. Food Allergens Testing takes a thorough look at modern molecular biology and immunochemical techniques used to detect food allergens. The eleven chapters constitute an in-depth review of the current scientific knowledge on food allergens, covering the major methodologies and techniques used in validated analytical approaches. The book is aimed at scientists and technical staff in the food industry and analytical laboratories who need an up-to-date treatment of both fundamental and applied research goals on food allergens, as well as a report on the validated methods currently in use for food allergens testing.
Bhat Rajeev Practical Food Safety. Contemporary Issues and Future Directions Bhat Rajeev Practical Food Safety. Contemporary Issues and Future Directions Новинка

Bhat Rajeev Practical Food Safety. Contemporary Issues and Future Directions

20020.86 руб. или Купить в рассрочку!
The past few years have witnessed an upsurge in incidences relating to food safety issues, which are all attributed to different factors. Today, with the increase in knowledge and available databases on food safety issues, the world is witnessing tremendous efforts towards the development of new, economical and environmentally-friendly techniques for maintaining the quality of perishable foods and agro-based commodities. The intensification of food safety concerns reflects a major global awareness of foods in world trade. Several recommendations have been put forward by various world governing bodies and committees to solve food safety issues, which are all mainly targeted at benefiting consumers. In addition, economic losses and instability to a particular nation or region caused by food safety issues can be huge. Various ‘non-dependent’ risk factors can be involved with regard to food safety in a wide range of food commodities such as fresh fruits, vegetables, seafood, poultry, meat and meat products. Additionally, food safety issues involves a wide array of issues including processed foods, packaging, post-harvest preservation, microbial growth and spoilage, food poisoning, handling at the manufacturing units, food additives, presence of banned chemicals and drugs, and more. Rapid change in climatic conditions is also playing a pivotal role with regard to food safety issues, and increasing the anxiety about our ability to feed the world safely. Practical Food Safety: Contemporary Issues and Future Directions takes a multi-faceted approach to the subject of food safety, covering various aspects ranging from microbiological to chemical issues, and from basic knowledge to future perspectives. This is a book exclusively designed to simultaneously encourage consideration of the present knowledge and future possibilities of food safety. This book also covers the classic topics required for all books on food safety, and encompasses the most recent updates in the field. Leading researchers have addressed new issues and have put forth novel research findings that will affect the world in the future, and suggesting how these should be faced. This book will be useful for researchers engaged in the field of food science and food safety, food industry personnel engaged in safety aspects, and governmental and non-governmental agencies involved in establishing guidelines towards establishing safety measures for food and agricultural commodities.
Thomas Laaman R. Hydrocolloids in Food Processing Thomas Laaman R. Hydrocolloids in Food Processing Новинка

Thomas Laaman R. Hydrocolloids in Food Processing

18701.4 руб. или Купить в рассрочку!
In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make these formulations are clearly described. Food manufacturers are shown how to accurately use food stabilizers to make the highest quality food products. Coverage includes all the practical details needed to ensure the most accurate QA standards and testing procedures for each hydrocolloid. Finally, Hydrocolloids in Food Processing explains how to navigate the often tricky area of dealing with hydrocolloid suppliers. An informative discussion of how hydrocolloid companies think and operate today is followed by precise strategies to ensure that the most mutually beneficial relationships can be obtained between specific customer types and appropriate types of suppliers.
Jyrki T. J. Penttinen Wireless Communications Security. Solutions for the Internet of Things Jyrki T. J. Penttinen Wireless Communications Security. Solutions for the Internet of Things Новинка

Jyrki T. J. Penttinen Wireless Communications Security. Solutions for the Internet of Things

8151.44 руб. или Купить в рассрочку!
This book describes the current and most probable future wireless security solutions. The focus is on the technical discussion of existing systems and new trends like Internet of Things (IoT). It also discusses existing and potential security threats, presents methods for protecting systems, operators and end-users, describes security systems attack types and the new dangers in the ever-evolving Internet. The book functions as a practical guide describing the evolvement of the wireless environment, and how to ensure the fluent continuum of the new functionalities, whilst minimizing the potential risks in network security.

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Food safety has been a global concern for many years. While global sourcing of foods and ingredients provides great opportunity for variety and diversity of cultural products, there are significant risks. Programs that regulate food safety and quality in countries around the world vary in their scope and effectiveness, with many being underfunded. Rapidly developing countries may lack the expertise, laboratory resources for testing, and established inspection programs to adequately promote the safety of foods. Rather, these countries may be more focused on providing enough food for their citizens. Lack of documentation or traceability in the exporting country can further exacerbate the situation. Of course, safety problems in food imported from more developed countries also occur, and the source of food borne disease outbreaks are found regularly within the United States. Improving Import Food Safety gathers together vital information on the food safety programs of national governments, the food industry, and the testing industry. Chapters have been contributed by authors from the United States, Latin America, Europe, and Asia. Readers will learn about a variety of regulatory approaches to food safety at the federal and state levels in the United States, as well as in selected countries and within the food industry itself. They will also gain insights into the nature and source of safety problems, in addition to approaches to food safety around the world. The book is divided into three sections: Highlighting Key Issues: authors illustrate the millions of permutations for the origin of ingredients, discussing the difficulty if policing imports, providing a unique perspective on the economic situation in China and insight into development of support for small farm producers in Mexico. Legal and Regulatory Issues/Structures in the USA and Abroad: describes the legal and regulatory system in the European Union, the United States, and China, plus a chapter addressing global approaches to fraud. Potential Strategies to Improve Import Safety: presents strategies to deal with what are ultimately global issues, but on multiple levels. Perspectives are provided by authors from Industry, and industry trade association, academia, and a recently semi-retired, global ambassador or food safety. Readers will find this book noteworthy because of the diverse topics and perspectives offered on the challenges of keeping food safe in a global economy. Authors come from a variety of backgrounds, and each has provided a unique perspective on this critical topic. The volume is aimed at importers and exporters of food and ingredients; food microbiologists, food safety and QC/QA personnel; regulatory and legal personnel in food manufacturing companies; food policy makers and regulatory officials and facility and graduate students in food science.
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