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Shelf Life and Food Safety

Shelf Life and Food Safety

The quality and safety of the food we eat deserves the utmost attention and is a priority for producers and consumers alike. Shelf life studies provide important information to manufacturers and consumers to ensure a high-quality food product. Various evaluation methods are used for shelf life determination and they are usually performed at the manufacturer level. Moreover various techniques are utilized throughout the food chain that enhance the shelf life of food products. This sensitive issue is reviewed in Shelf Life and Food Safety which brings together a group of subject experts to present up-to-date and objective discussions on a broad range of topics including food spoilage and safe preservation packaging and sensory aspects. The book presents both traditional and innovative technologies for enhancing food safety and increasing shelf life along with methods for the assessment and prediction of food safety and shelf life. Key Features Overviews the issues associated with shelf life enhancement and shelf life evaluation of various food products Addresses issues important to maintaining food safety Explains how shelf life depends on factors including ingredients for formulation processing techniques packaging and storage conditions Covers shelf life evaluation methods determinants for shelf life food quality assessment and basic and innovative technologies that will improve the shelf life of food products This book is the first of its kind focusing on issues related to evaluation techniques for shelf life determinants and techniques for shelf life enhancement. It is appropriate for students researchers scientists and professionals in food science and technology. It is also a helpful source of information for people involved in the food industry food processing sector product development marketing and other associated fields.

GBP 170.00
1

Biopackaging

Biopackaging

This book examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates proteins antioxidative and antimicrobial packaging and the chemistry of food and food packaging such as plasticization and polymer morphology. Issues related to shelf life and biodegradability are also discussed in addition to newly discovered processing and preservation techniques most notably modified atmosphere packaging (MAP) and active packaging (AP). | Biopackaging

GBP 44.99
1

Pomegranate Production and Marketing

Pomegranate Production and Marketing

In the past decade many scientific studies were conducted on pomegranates revealing that pomegranate fruit flowers bark and leaves contain bioactive phytochemicals that are antimicrobial reduce blood pressure and act against diseases such as diabetes and cancer. This book presents up-to-date scientific and theoretically viable information about sustainable production storage processing and marketing of pomegranate. It discusses the past and current situation of pomegranate trade and presents simple and practical processing and storage techniques for the extending of shelf life of fresh squeezed 100% natural pomegranate juice while still retaining its safety and nutritional quality. | Pomegranate Production and Marketing

GBP 44.99
1

Emerging Techniques for Food Processing and Preservation

Emerging Techniques for Food Processing and Preservation

The demand for safe and healthy foods by consumers has increased the interest in developing new food processing techniques over the past decades. Emerging technologies and techniques are not just working to increase the shelf life of food but are also functioning to maintain the same quality of the food that makes it desirable in the first place. Emerging Techniques for Food Processing and Preservation is an essential guide for professionals and researchers in the food industry who seek to stay updated on the latest advancements in food processing and preservation techniques. This comprehensive book explores cutting-edge technologies that can enhance the quality and safety of food products while also improving their shelf life. With contributions from leading experts in the field this book covers a wide range of topics including Electrodialysis Refractance Window Technology Cold Plasma Bio Speckle Laser Technique Nanofluids and many others. Each chapter includes detailed explanations of the principles behind these emerging techniques as well as case studies that demonstrate their practical applications. In this book readers will gain insights into the principles behind these emerging techniques their advantages and limitations and the practical applications in various food products. Whether you are a food scientist engineer or a food industry professional this book will help you stay at the forefront of the rapidly evolving landscape of food processing and preservation.

GBP 170.00
1

Handbook of Aseptic Processing and Packaging

Handbook of Aseptic Processing and Packaging

Nine years have passed since the second edition of the Handbook of Aseptic Processing and Packaging was published. Significant changes have taken place in several aseptic processing and packaging areas. These include aseptic filling of plant-based beverages for non-refrigerated shelf-stable formats for longer shelf life and sustainable packaging along with cost of environmental benefits to leverage savings on energy and carbon footprint. In addition insight into safe processing of particulates using two- and three-dimensional thermal processing followed by prompt cooling is provided. In the third edition the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information 12 new chapters have been added in this latest release with content on Design of the aseptic processing system and thermal processing Thermal process equipment and technology for heating and cooling Flow and residence time distribution (RTD) for homogeneous and heterogeneous fluids Thermal process and optimization of aseptic processing containing solid particulates Aseptic filling and packaging equipment for retail products and food service Design of facility infrastructure and utilities Cleaning and sanitization for aseptic processing and packaging operations Microbiology of aseptically processed and packaged products Risk-based analyses and methodologies Establishment of validated state for aseptic processing and packaging systems Quality and food safety management systems for aseptic and extended shelf life (ESL) manufacturing Computational and numerical models and simulations for aseptic processing Also there are seven new appendices on original patents examples of typical thermal process calculations and particulate studies—single particle and multiple-type particles and Food and Drug Administration (FDA) filing The three editors and 22 contributors to this volume have more than 250 years of combined experience encompassing manufacturing innovation in processing and packaging R&D quality assurance and compliance. Their insight provides a comprehensive update on this rapidly developing leading-edge technology for the food processing industry. The future of aseptic processing and packaging of foods and beverages will be driven by customer-facing convenience and taste use of current and new premium clean label natural ingredients use of multifactorial preservation or hurdle technology for maximizing product quality and sustainable packaging with claims and messaging.

GBP 205.00
1

Ultraviolet Light in Food Technology Principles and Applications

Ultraviolet Light in Food Technology Principles and Applications

UV light is one of a number of emerging non-thermal food processing technologies that can be used in a broad range of applications producing food products with longer shelf-life more safe and with higher nutritional quality. The new edition of Ultraviolet Light in Food Technology: Principles and Applications will present recent understanding of the fundamentals of UV light along with new applied knowledge that has accumulated during the 7 years since the first edition published in 2009. The new edition of the book will have 11 chapters including 2 new chapters-on chemical destruction with UV light and food plant safety—along with 6 chapters greatly expanded and updated. | Ultraviolet Light in Food Technology Principles and Applications

GBP 160.00
1

Handbook of Brewing

Handbook of Brewing

With a foreword written by Professor Ludwig Narziss—one of the world’s most notable brewing scientists—the Handbook of Brewing Third Edition as it has for two previous editions provides the essential information for those who are involved or interested in the brewing industry. The book simultaneously introduces the basics—such as the biochemistry and microbiology of brewing processes—and also deals with the necessities associated with a brewery which are steadily increasing due to legislation energy priorities environmental issues and the pressures to reduce costs. Written by an international team of experts recognized for their contributions to brewing science and technology it also explains how massive improvements in computer power and automation have modernized the brewhouse while developments in biotechnology have steadily improved brewing efficiency beer quality and shelf life.

GBP 180.00
1

Essential Oils as Antimicrobial Agents in Food Preservation

Essential Oils as Antimicrobial Agents in Food Preservation

Perishable products such as fruits and vegetables account for the largest proportion of food loss due to their short shelf life especially in the absence of proper storage facilities which requires sustainable universal and convenient preservation technology. The existing methods to prolong the shelf life of food mainly include adding preservatives irradiation cold storage heat treatment and controlled atmosphere storage. But with disadvantages in irradiation cold storage heat treatment and controlled atmosphere storage chemical synthetic preservatives are still the main means to control food corruption. As the food industry responds to the increasing consumer demand for green safe and sustainable products it is reformulating new products to replace chemical synthetic food additives. Essential Oils as Antimicrobial Agents in Food Preservation provides a comprehensive introduction to the antimicrobial activity of plant essential oils and their application strategies in food preservation. It is aimed at food microbiology experts food preservation experts food safety experts food technicians and students. Features: Summarizes the application strategy and safety of essential oil in the field of food preservation Describes the synergistic antibacterial effect of essential oil and antimicrobial agents Explains the action mechanism of essential oil as antimicrobial agent against foodborne fungi foodborne bacteria viruses and insects Analyzes the antimicrobial activity of essential oil in gas phase The book discusses how as a natural antimicrobial and antioxidant essential oil has great potential to be used in the food industry to combat the growth of foodborne pathogens and spoilage microorganisms. But because the essential oil itself has obvious smell and is sensitive to light and heat it cannot be directly added to the food matrix and thus the application strategies presented in this book explain how to alleviate those issues.

GBP 150.00
1

Maternal-Fetal Evidence Based Guidelines

Maternal-Fetal Evidence Based Guidelines

This new edition of an acclaimed text reviews the evidence for best practice in Maternal-Fetal Medicine to present the reader with the right information with appropriate use of proven interventions and avoidance of ineffectual or harmful ones. The information is presented in the right format by summarizing evidence succinctly and clearly in tables and algorithms. The aim is to inform the clinician to reduce errors and to make it easy to do it right. The volume can be purchased separately or together with the companion volume on Obstetric Evidence Based Guidelines (set ISBN 9780367567033). The Series in Maternal-Fetal Medicine is published in conjunction with the Journal of Maternal-Fetal and Neonatal Medicine. From reviews of previous editions: An excellent resource with quick and easy protocols… this book has a permanent spot on my shelf. —Doody’s Review Service | Maternal-Fetal Evidence Based Guidelines

GBP 145.00
1

Postharvest Nanotechnology for Fresh Horticultural Produce Innovations and Applications

Postharvest Nanotechnology for Fresh Horticultural Produce Innovations and Applications

Food scarcity and insecurity is an alarming issue throughout the world. Postharvest loss due to both mechanical damage and microbial spoilage significantly influences the shelf life and hence the availability of agricultural produce. Once initiated the microbial spoilage can make bulk quantity of a given agricultural product unacceptable for human consumption and several methods have already been used to try to manage this. Considering the limited success of the available methods there is increasing interest in exploring nanotechnological methods. These methods are being considered for both the development of various platforms for antimicrobial/barrier packaging applications that minimize the contact of agricultural produce with the external environment and also for design sensors to ensure food safety and quality. The impact of various nano-systems developed through material engineering on the shelf-life enhancement and storage of fresh horticultural produce will have revolutionary effects on post-harvest management in the coming years. Hence Postharvest Nanotechnology for Fresh Horticultural Produce has been edited to advance understanding of material development intelligent selection of nanomaterials to ensure the nontoxic nature and future perspectives of nanotechnology on postharvest produce. This includes various types of nanoparticles exploited for the postharvest management their mechanism of action varied applications and material engineering along with natural products including essential oils and plant bioactives modelling of various tailor-made materials to meet the required properties of the packed food advancements in the nanotechnological applications for the minimally processed food and the toxicity concerns. Key Features: · Describes advances in nanotechnology for postharvest management · Includes extensive details on the applications of material engineering for post-harvest applications using nanotechnology and future aspects · Provides extensive data on the types of nanomaterials used and the fabrication methods employed for the design of tailor-made products for the post-harvest management This book reviews the current scientific advancements and future prospects of the nanotechnological interventions in meeting the quality and quantity standards of the horticultural produce and minimally processed food and will be a valuable reference for beginners researchers subject experts and industrialists. | Postharvest Nanotechnology for Fresh Horticultural Produce Innovations and Applications

GBP 170.00
1

Encyclopedia of Polymer Applications 3 Volume Set

Encyclopedia of Polymer Applications 3 Volume Set

Undoubtedly the applications of polymers are rapidly evolving. Technology is continually changing and quickly advancing as polymers are needed to solve a variety of day-to-day challenges leading to improvements in quality of life. The Encyclopedia of Polymer Applications presents state-of-the-art research and development on the applications of polymers. This groundbreaking work provides important overviews to help stimulate further advancements in all areas of polymers. This comprehensive multi-volume reference includes articles contributed from a diverse and global team of renowned researchers. It offers a broad-based perspective on a multitude of topics in a variety of applications as well as detailed research information figures tables illustrations and references. The encyclopedia provides introductions classifications properties selection types technologies shelf-life recycling testing and applications for each of the entries where applicable. It features critical content for both novices and experts including engineers scientists (polymer scientists materials scientists biomedical engineers macromolecular chemists) researchers and students as well as interested readers in academia industry and research institutions. | Encyclopedia of Polymer Applications 3 Volume Set

GBP 1150.00
1

Seaweeds as Plant Fertilizer Agricultural Biostimulants and Animal Fodder

Seaweeds as Plant Fertilizer Agricultural Biostimulants and Animal Fodder

The main effects of Seaweed extracts (Ascophyllum Fucus Sargassum Saccorhiza Laminaria Gelidium and others) when used as agricultural fertilizers are better seed germination and higher quality fruit production with longer shelf life; better use of soil nutrients; more productive crops and plants with greater resistance to unfavorable environmental conditions. Algae also have a long history of use as animal feed. They have a highly variable composition depending on the species collection season and habitat and on external conditions such as water temperature light intensity and nutrient concentration in water. In relation to ruminal fermentation a high variability of the digestibility values ​​was found among seaweed species and cannot be attributed only to the composition of different nutrients of the algae. The role of marine algae for reduction of methane production is discussed with particular emphasis on novel algae-based feed strategies that target minimal methane emissions without affecting the functionality of the microbiota and overall animal productivity. Key Features:Sustainable AgricultureNatural FeedingNutrients Liquid SeaweedAgricultural BiostimulantsNatural Pesticides | Seaweeds as Plant Fertilizer Agricultural Biostimulants and Animal Fodder

GBP 44.99
1

Military Pyrotechnics Principles and Practices

Military Pyrotechnics Principles and Practices

This book covers military pyrotechnics characteristics sensitivity combustion performance parameters ingredients and their behaviour various pyrotechnic compositions and their manufacturing methods filling pressing and assembly of ammunition and so forth. Divided into two broader sections namely military pyrotechnic compositions and military pyrotechnic ammunitions and devices it provides full spectrum of military pyrotechnics and a guide for all personnel involved with management of military pyrotechnic ammunitions and devices in design production inspection training and use. Features: Answers know what know why and know how of pyrotechnic compositions and pyrotechnic ammunitions and devices Explains various concepts and mechanisms of the military pyrotechnics Deliberates on role and characteristics of pyrotechnic compositions and its classification Discusses various factors affecting performance and some differences in military pyrotechnics Describes various methods of initiation of ignition in ammunition Elucidates basic requirements of pyrotechnic ammunitions its development and life cycle of ammunition lots Provides classification division shelf life compatibility and nomenclature of ammunitions and devices Reviews test/proof requirements of ammunitions and devices deployment and functioning defect classification sampling plan and acceptance criteria Explores latest trends in 'green pyrotechnics' for environment- friendly military pyrotechnics | Military Pyrotechnics Principles and Practices

GBP 150.00
1

The Great Barrier Reef Biology Environment and Management Second Edition

The Great Barrier Reef Biology Environment and Management Second Edition

The iconic and beautiful Great Barrier Reef (GBR) Marine Park is home to one of the most diverse ecosystems in the world. With contributions from international experts this timely and fully updated second edition of The Great Barrier Reef describes the animals plants and other organisms of the reef as well as the biological chemical and physical processes that influence them. It contains new chapters on shelf slopes and fisheries and addresses pressing issues such as climate change ocean acidification coral bleaching and disease and invasive species. The Great Barrier Reef is a must-read for the interested reef tourist student researcher and environmental manager. While it has an Australian focus it can equally be used as a reference text for most Indo-Pacific coral reefs. Key Features: Exciting and contemporary account of the issues that face the world’s most complex marine ecosystem. Examines the diversity physiology ecology and conservation of coral reefs in one volume. Written by leading authorities on the biodiversity of the GBR as well as its position as an icon for monitoring global warming. Beautifully illustrated. | The Great Barrier Reef Biology Environment and Management Second Edition

GBP 74.99
1

Food Rheology A Practical Guide

Food Rheology A Practical Guide

Rheology is the study of material flow and deformation defining different aspects of food processing and product design. Food rheology affects several unit operations during food processing the behavior during shelf life the consumer perception during consumption and the interaction of food products with the human body (from chewing and swallowing to digestion). Therefore it is imperative for professionals involved in food science and engineering to understand and assess food rheology. Food Rheology: A Practical Guide presents the main aspects of food rheology as a practical guide demonstrating that applying food rheology does not need to be a complex task. Key Features Presents a practical direct and didactic description of food rheology with many examples and applications Includes a guide for designing performing and interpreting experiments highlighting the main concerns and tips Describes different food products (liquid semi-solid and solid; homogeneous and heterogeneous; vegetable- and animal-based) with examples and applications Explores structure-processing-properties relations More direct practical and consulting this book can help students professionals and professors to understand the basic concepts to design perform and interpret experiments related to food processing and properties. | Food Rheology A Practical Guide

GBP 74.99
1

Pulsed Electric Fields in Food Processing Fundamental Aspects and Applications

Pulsed Electric Fields in Food Processing Fundamental Aspects and Applications

Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving considerable attention by scientists government and the food industry as a potential technique to be fully adopted to process foods at the industrial level. PEF presents a number of advantages including minimal changes to fresh foods inactivation of a wide range of microorganisms and enzymes. It also offers the opportunity to develop new food products not feasible through conventional thermal processing. Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications presents wide-ranging research and the latest developments in this emerging technology. This volume in the Food Preservation Technology Series includes 17 contributions by leading research groups covering both fundamental and applied aspects of pulsed electric fields. Topics include engineering aspects key physical properties with measured values in specific foods detailed studies on the pulsed electric field inactivation of enzymes and microorganisms comparisons with other technologies for microbial inactivation shelf stability sensory analysis and volatile flavor profile and an industrial perspective on pulsed electric food processing in relation to safety assurance. | Pulsed Electric Fields in Food Processing Fundamental Aspects and Applications

GBP 56.99
1

Himalayan Fermented Foods Microbiology Nutrition and Ethnic Values

Himalayan Fermented Foods Microbiology Nutrition and Ethnic Values

The magnificent Himalayan Mountains the highest in the world and home to the famed Mount Everest and K2 are also imbued with a rich diversity of ethnic fermented foods. Dr. Jyoti Prakash Tamang one of the leading authorities on food microbiology has studied Himalayan fermented foods and beverages for the last twenty-two years. His comprehensive volume Himalayan Fermented Foods: Microbiology Nutrition and Ethnic Values catalogs the great variety of common as well as lesser-known fermented foods and beverages in the Himalayan region. This volume begins with an introduction to the Himalayas and the Himalayan food culture. Using a consistent format throughout the book Dr. Tamang discusses fermented vegetables legumes milk cereals fish and meat products and alcoholic beverages. Each chapter explores indigenous knowledge of preparation culinary practices and microorganisms for each product. Additional information on microbiology and nutritive value supplements each section and discussions on ethnic food history and values as well as future prospects for these foods complete the coverage. Dr. Tamang demonstrates that fermentation remains an effective inexpensive method for extending the shelf life of foods and increasing their nutritional content through probiotic function and therefore remains a valuable practice for developing countries and rural communities with limited facilities. | Himalayan Fermented Foods Microbiology Nutrition and Ethnic Values

GBP 59.99
1

Postharvest Physiology and Handling of Horticultural Crops

Postharvest Physiology and Handling of Horticultural Crops

The increase in global population compels growers to use excessive fertilizers to enhance agricultural production. Excessive fertilizer use may also negatively affect the nutritional quality and preservation of horticultural products reducing the shelf life and overall quality of fruits and vegetables. Postharvest Physiology and Handling of Horticultural Crops contains fundamental information that helps readers understand postharvest physiology of fresh fruits and vegetables and presents an in-depth analysis of the harmful impacts of agrochemicals. The book presents readers with eco-friendly innovative techniques used to handle the fruits and vegetables during storage and through supply chains helping to better preserve them. Features: Describes available technologies to eliminate and minimize microbial infection for maintaining postharvest quality and safety of fresh produce Explores and discusses approaches technologies and management practices necessary to maintain products’ storage quality by ensuring food safety and nutrition retention Provides practical applications of latest developments in disinfection applications smart packaging nano-enabled applications advances in fresh-cut products light illumination and edible coatings Presents an in-depth discussion of the harmful impacts of agrochemicals and aims to introduce new eco-friendly and innovative technologies to the readers With chapters written by experts in the field of postharvest fruit and vegetable preservation this book provides information on the use of biomaterials in food preservation and provides practical information for students teachers professors scientists farmers food packers and sellers; as well as entrepreneurs engaged in the fresh food preservation industry.

GBP 170.00
1

Food Safety Making Foods Safe and Free From Pathogens

Food Safety Making Foods Safe and Free From Pathogens

This book will enrich the readers on the major improvement been made in food safety management in the last twenty years. It will explain food hygiene the journey of research been taken in food safety till date and the challenges that we are going to face in future to ensure food safety and its wholesomeness. It also includes the role and responsibilities of the various sectors of society namely governments food industry consumers and academia and also deals with HACCP GMP practices and Food laws. This book is unique as it has included the causes of food allergies adulteration genetically modified seeds and crops GM fruits and vegetables and the effect on human body. It has also discussed the difference between traditional and organic farming. The book will be helpful to know the foods to be used in space shuttle and also discussed the role of FDA and WHO in food safety which is a very important aspect in food safety the role of bacteriocins obtained from bacteria of GRAS status; as natural preservative is very important. The author has discussed this aspect in detail. This book includes the role of packaging in food is another very important aspect in keeping the shelf storage of food. Note: T& F does not sell or distribute the Hardback in India Pakistan Nepal Bhutan Bangladesh and Sri Lanka. The title is co-published with New India Publishing Agency. | Food Safety Making Foods Safe and Free From Pathogens

GBP 99.99
1

High Pressure Processing of Fruit and Vegetable Products

High Pressure Processing of Fruit and Vegetable Products

High pressure processing is a fast-growing food processing technology and opens the door to nearly-fresh products that retain their sensorial and nutritional qualities. High Pressure Processing of Fruit and Vegetable Products reviews and summarizes the latest advances in novel high-pressure processing techniques for preserving fruits fruit juices and their mixtures. It contains basic information on the relation of high-process treatment parameters with the safety and quality of fruit and vegetable juices/products. The book focuses on product quality parameters nutritional value bio-active health components and microbial safety and stability. The main aim of this book is to summarize the advances in the utilization of modern high pressure pasteurization (HPP) treatment to preserve and stabilize fruit and vegetable products. HPP technology is related to the product quality parameters the content of nutritional and health active components and the microbial safety and subsequent shelf life. One chapter of this book is devoted to industrial equipment available; other chapters deal with examples of commercial fruit and vegetable products. Another chapter of this book is dedicated to packaging as packaging of food before HPP is mandatory in this technology. The regulatory aspects for high-pressure treated fruit and vegetable products in different regions of the world (Europe the United States Asia and Australia) are also an important topic dealt within one chapter of the book. The effects of HPP technology on the quality of fruit and vegetable products namely nutrients and stability health active components and sensory aspects are reviewed in a trio of chapters.

GBP 170.00
1

Advances in Cereals Processing Technologies

Advances in Cereals Processing Technologies

The present book presents its reader with comprehensive knowledge related to cereals processing. It is imperative to have sound knowledge of food laws and regulations with an Indian perspective as these play a pivotal role in commercializing food products as well as fresh produce which are aptly covered in this book. It includes recent trends in technology of cereals based products technological updates in legumes and pulses based convenience/processed foods various aspects of evolution of bakery and confectionery technology and technological evaluation of milling. Since age's process of fermentation was employed for preserving the cereals based food by using general and specified micro flora and micro fauna the science and technology involved is well explained in the chapter titled 'Fermented Food Based on Cereal and Pulses. ' The most important quality attributes related to cereals processing are rheological and thermal changes which occur when extrinsic factors such as moisture and temperature are ebbed and flowed. This subject was sensibly covered under 'Rheological and Thermal Changes Occurring During Processing. ' Sugarcane and the sugar industry have the largest contribution to the industrial development. Various unit operations and technology involved are explained as recent updates in sugar honey jaggery and salt processing. Shelf life stability of the products with respect to various chemical parameters attributed to the oxidative changes in processed foods is also aptly covered. Note: T&F does not sell or distribute the hardback in India Pakistan Nepal Bhutan Bangladesh and Sri Lanka. This title is co-published with NIPA. | Advances in Cereals Processing Technologies

GBP 99.99
1

Barley Properties Functionality and Applications

Barley Properties Functionality and Applications

Barley: Properties Functionality and Applications provides a systematic introduction and a comprehensive examination of barley science. Recent research has raised the importance of barley finding that barley is a rich source of phenolic compounds dietary fiber vitamins and minerals. Studying the properties of barley provides a basis for better utilizing it in addition to further development of barley as a sustainable crop. This book will explore knowledge about barley production grain structure chemistry and nutritional aspects primary processing technologies product formulations and the future prospects of barley. The book also discusses how the limitations of using barley in food products may be overcome by processing of barley grains. Thermal and food preparation methods applied to cereals improves their texture palatability and nutritive value by gelatinization of starch denaturation of proteins increased nutrient availability inactivation of heat labile toxic compounds and other enzyme inhibitors Key Features: Contains information on the physical functional and antioxidant properties in barley flour Deals with the latest development in physical chemical and enzymatic modification of native barley starch Explores the utilization of malt and malt products in brewing and additionally in distilling vinegar production and commercially as a food ingredients Provides information in enhancing shelf life and its utilization in phytochemical rich product development. With comprehensive knowledge on nutritional and non-nutritional aspects of barley this book provides the latest information for grain science professionals and food technologists alike. It will be a useful supplementary text for classes teaching cereal technology cereal science cereal chemistry food science food chemistry and nutritional properties of cereals. | Barley Properties Functionality and Applications

GBP 175.00
1

Nanotechnology for Sustainable Agriculture Food and Environment

Nanotechnology for Sustainable Agriculture Food and Environment

Nanotechnology has the potential to drastically transform the agri-food sector with its significant applications to improve agricultural productivity and the efficiency of agrochemicals. The food sector has benefitted from the inclusion of nanoparticles in food matrixes and the nanoencapsulation of nutraceuticals. Smart packaging materials designed with the help of nanotechnology have been used for increasing the shelf life of stored food products. Nanomaterials have been extensively used for the delivery of important agrochemicals to enhance their bioefficacy prevent their degradation and control their release. Various nanomaterials have been explored for remediation of arising environmental issues. Nanotechnology has also made a useful contribution to the utilization of huge agricultural and food wastes for production of valuable products. The existing and emerging applications of nanotechnology will contribute to environmental sustainability. Nanotechnology for Sustainable Agriculture Food and Environment has been structured to provide a widespread coverage and up-to-date progress of nanotechnology and its applications in the agri-food sector and environmental remediation. Synthesis of value-added nanomaterials from agri-food wastes and their potential applications in environmental remediation have been explored. In addition toxicity issues with nanomaterials have also been discussed. Features: Elaborated information on the use of nanotechnology for sustainable agriculture In-depth study about valorization of agri-food waste An overview of applications of nanotechnology in environmental remediation Toxicity analysis of nanotechnology-based products We aim to satisfy the need for a reference book for scientists researchers academicians and students in nanotechnology agricultural food nutraceuticals environmental and material sectors.

GBP 110.00
1

Vermiculture Technology Earthworms Organic Wastes and Environmental Management

Vermiculture Technology Earthworms Organic Wastes and Environmental Management

Co-edited by international earthworm expert Clive A. Edwards Vermiculture Technology: Earthworms Organic Wastes and Environmental Management is the first international comprehensive and definitive work on how earthworms and microorganisms interact to break down organic wastes on a commercial basis. Many books cover the importance of composting for reducing the amount of organic wastes in landfills. This reference focuses on innovative vermiculture technology that turns organic waste into a value-added environmentally friendly products that can improve soil fertility and productivity on a large scale. Chronicles more than two decades of growth and changes in earthworm composting technologyBased on the work of an outstanding international cast of scientists the book explores the dramatic growth and changes in vermiculture technology since 1988 and assesses advances made in government-funded projects in the United States and United Kingdom. The contributors discuss outdoor and indoor windrows container systems wedge systems and low labor-requirement fully-automated continuous flow vermicomposting reactor systems that can process more than 1000 tons of organic wastes per reactor per annum. They also highlight the science and biology behind the use and efficacy of vermicomposting examine its importance to developing countries and detail the technology of the past present and future. Although the development of a range of vermicomposting technologies has been rapid and the spread of vermicomposting dramatic the scientific literature remains scattered throughout a range of journals newsletters and online resources. As a compilation of information designed specifically to have an extended shelf life this volume chronicles how vermiculture can be brought into full commercial and industrial development and find application in integrated waste management systems. | Vermiculture Technology Earthworms Organic Wastes and Environmental Management

GBP 44.99
1

Drinking Water Chemistry A Laboratory Manual

Drinking Water Chemistry A Laboratory Manual

Whether you are a new employee or seasoned professional you need easy access to the latest test methods updated quality control procedures and calculations at your fingertips. You need to perform analyses quickly and easily and troubleshoot problems as they arise. You need a resource that is not only informative but also practical and easy to use. Drinking Water Chemistry: A Laboratory Manual fills this need. The book gives you a thorough overview of the most basic and therefore important laboratory topics such as: Laboratory Safety - dos and don'ts based on real experience Sampling - preservation techniques online sampling and record keeping Laboratory Instruments - practical use ranges principles of operation calibration conditioning useful life and replacement common quality control issues Chemical Use - reagents standards indicators purpose and use chemical quality and properties avoidance of contamination molecular weight calculations Quality Control - replicate analyses spiked split and reference samples percent recovery of standard standard deviation control charts and everyday quality control measures Weights and Concentrations - care and analytical balances mathematical conversions among concentration units dilutions and concentration changes The remaining chapters cover test analysis including: reason for the test type of sample taken treatment plant control significance expected range of results appropriate quality control procedures apparatus used reagents including function concentration and instructions for preparation procedural steps calculations and notes on possible problems and references. This is a working manual meant to be kept by your side in the lab not on the shelf in an office or library. You can bend it you can lay it flat you can take it anywhere you do your job. | Drinking Water Chemistry A Laboratory Manual

GBP 175.00
1