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This book discusses the natural poison present in food, the threats posed, and the possible detection methods.

This book discusses the natural poison present in food, the threats posed, and the possible detection methods.

Biotoxins in Food

Threats and Benefits

1. Types, Sources and Effects of Biotoxin. 2. Distributions of Microbial Toxins in Foods. 3. Mycotoxins in Children's Foods: Global Perspectives. 4. General Evaluation of Bacterial Toxins in Food Products. 5. Mycotoxins and Global Food Safety. 6. Challenges and Benefits of Marine Biotoxin in Seafoods. 7. Plant-Based Biotoxins: Applications and Controls. 8. Industrial Applications of Biotoxins. 9. Application of Animal Toxins: Traditional and Modern Techniques. 10. The Potential of Biotoxins for Drug Discovery and Development. 11. Harmful Algal Blooms: Threat to Marine Life. 12. Therapeutic Application of Mycotoxins and Phytotoxins in Cancer Management. 13. Applications of Edible Marine Green Biotoxins. 14. Exploring the Therapeutic Potential of Snake Venom Biotoxins. 15. The Mode of Transmission of Biotoxins to Humans. 16. Emerging Applications of Biotoxins Detection in Food. 17. Availability of Biotoxins in Foods: Animal and Plant Source. 18. Extraction Techniques of Biotoxins in Food. 19. Exploring the Origin and Epidemiology of Biotoxins in Foods and Feeds: An Updated Perspective. 20. Emerging Trends in Cyanotoxins: Unravelling Threats and Discovering Benefits in Food Safety. 21. Mycotoxin in Feed and Feeding: Promising Detoxification Strategies and Mechanism of Action.

This fully updated edition of "Changing the Food Game" shows how our unsustainable food production system cannot support our population growth and argues it can only be solved by effective market transformation to achieve sustainable agriculture and food production. It presents a game-changing solution to revolutionise the industry.

This fully updated edition of "Changing the Food Game" shows how our unsustainable food production system cannot support our population growth and argues it can only be solved by effective market transformation to achieve sustainable agriculture and food production. It presents a game-changing solution to revolutionise the industry.

Market Transformation Strategies for Sustainable Agriculture

Changing the Food Game (2e)

Contemporary Food Engineering

This book provides essential information on the fundamental principles of physical properties of agricultural materials as a whole and as ingredients for foods. It discusses their implication on product quality as engineering material. The chapters provide detailed discussions of current research and development of modern equipment and instrumentation as they apply to physical property measurement and determination methodologies. The book can be used as a textbook for food science and biological engineering students and as a reference for food product developers.

This book provides essential information on the fundamental principles of physical properties of agricultural materials as a whole and as ingredients for foods. It discusses their implication on product quality as engineering material. The chapters provide detailed discussions of current research and development of modern equipment and instrumentation as they apply to physical property measurement and determination methodologies. The book can be used as a textbook for food science and biological engineering students and as a reference for food product developers.

Applications and Effects on Processing Foods and Biological Materials

Physical Properties

The third edition of this book has seven new chapters. Six of these expand the coverage of polyphenolic compounds, both major and minor, with the seventh addressing the analysis of probiotics, the first book to do so. The book also includes specialty information such as the use of residues from vineyards and oil production for phenolic compounds. Thoroughly revised and expanded by leading scientists, the third edition of this highly successful book promises to be an invaluable source of information.

The third edition of this book has seven new chapters. Six of these expand the coverage of polyphenolic compounds, both major and minor, with the seventh addressing the analysis of probiotics, the first book to do so. The book also includes specialty information such as the use of residues from vineyards and oil production for phenolic compounds. Thoroughly revised and expanded by leading scientists, the third edition of this highly successful book promises to be an invaluable source of information.

Methods of Analysis for Functional Foods and Nutraceuticals, Third Edition

Culinary Math

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research: Volume 118

Cultured Meat: Producing Meat Without Animals

Food and Nutritional Toxicology, Second Edition

Over the past decade, food quality assurance practices have changed dramatically, including the wide acceptance worldwide of the HACCP and the ISO 9000 series of standards. In keeping up with those changes, this new edition of what is considered the top textbook and reference in the field is extensively revised to cover new versions of standards. Among new areas covered are food safety risk analysis, especially with regard to food bioterrorism, traceability, foods derived from genetically modified organisms, organic foods, and natural health products. Expanded information is provided on farm-to-table food safety and international trade.

Over the years, food quality assurance practices have changed dramatically, including the wide acceptance worldwide of the HACCP and the ISO 9000 series of standards. This title covers food safety risk analysis, with regard to food bioterrorism, traceability, foods derived from genetically modified organisms, and natural health products.

Principles and Practices, Second Edition

Food Quality Assurance

Principles of Fermentation Technology

Food Preservation Technology

In order to successfully produce food products with maximum quality, each stage of processing must be well designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions based on fluid transport and heat and mass transfer. Every chapter concludes with a series of solved problems.

Presents the basic information necessary to design food processes and the equipment needed to carry them out. This title covers the common food engineering unit operations, including guidance for carrying out specific design calculations. It provides transport phenomena basics for momentum, mass, and energy transfer in different unit operations.

Unit Operations in Food Engineering, Second Edition

Systems Innovation Book Series

We cannot manage and control what we cannot measure and assess. Lack of approppriate assessmen tools and measures have been cited as a major reason for project failures, in terms of cost, schedule, and quality. This book launches the methodology for assessing innovation using relevant and sustainable metrics, rubrics, and standards.

We cannot manage and control what we cannot measure and assess. Lack of approppriate assessmen tools and measures have been cited as a major reason for project failures, in terms of cost, schedule, and quality. This book launches the methodology for assessing innovation using relevant and sustainable metrics, rubrics, and standards.

Metrics, Rubrics, and Standards

Assessing Innovation

A key process in the conversion of food and biotechnological products, membrane processing involves filtration, separation, fractionation and concentration of components in liquids. Conventional membrane processes use mechanical pressure as the driving force for the mass transfer of solutes through semipermeable polymeric or inorganic membranes. Membrane process separations are low energy, relatively easy to scale up and gentle on the liquid products. This book covers reviews of the progresses in individual membrane technologies, including the basic principles and theories, advances in membrane, design and operation, food and biotechnology applications and trends in developments.

A key process in the conversion of food and biotechnological products, membrane processing involves filtration, separation, fractionation and concentration of components in liquids. Conventional membrane processes use mechanical pressure as the driving force for the mass transfer of solutes through semipermeable polymeric or inorganic membranes. Membrane process separations are low energy, relatively easy to scale up and gentle on the liquid products. This book covers reviews of the progresses in individual membrane technologies, including the basic principles and theories, advances in membrane, design and operation, food and biotechnology applications and trends in developments.

Membrane Processing of Liquid Foods and Bioproducts

Biotoxins in Food

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Inhalt

Bibliografische Angaben

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Schlagworte

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