{"title":"Springerbriefs In Food Health And Nutrition","description":null,"products":[{"product_id":"statistics-in-food-science-and-nutrition-book-are-hugo-pripp-9781461450092","title":"Statistics in Food Science and Nutrition","description":"Many statistical innovations are linked to applications in food science. For example, the student t-test (a statistical method) was developed to monitor the quality of stout at the Guinness Brewery and multivariate statistical methods are applied widely in the spectroscopic analysis of foods. Nevertheless, statistical methods are most often associated with engineering, mathematics, and the medical sciences, and are rarely thought to be driven by food science. Consequently, there is a dearth of statistical methods aimed specifically at food science, forcing researchers to utilize methods intended for other disciplines. The objective of this Brief will be to highlight the most needed and relevant statistical methods in food science and thus eliminate the need to learn about these methods from other fields. All methods and their applications will be illustrated with examples from research literature.","brand":"WoB","offers":[{"title":"US \/ NEW \/ INGRAM","offer_id":51027652509969,"sku":"NIN9781461450092","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52663294591249,"sku":"NLS9781461450092","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1461450098.jpg?v=1751020243"},{"product_id":"food-in-the-internet-age-book-william-aspray-9783319015972","title":"Food in the Internet Age","description":"One major theme running through the book is business opportunities and failures, as well as the harms to consumers and traditional brick-and-mortar companies that occurred as entrepreneurs tried to take advantage of the Internet to create online companies related to food.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52121604522257,"sku":"NLS9783319015972","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9783319015972.jpg?v=1757432651"},{"product_id":"alternative-routes-to-oil-structuring-book-ashok-r-patel-9783319191379","title":"Alternative Routes to Oil Structuring","description":"This Springer Brief gives an overview of recent research conducted in the area of oil structuring starting with a detailed introduction on oleogelation and properties of food-approved building blocks followed by the discussion of some illustrative examples to explain the processing steps required for creating oleogels, advanced characterization (rheological, thermal and microstructural) and some potential edible applications of oleogels. The book w concludes with a section summarizing the general guidelines on the properties of oleogels and practically of approach with regards to the specific category of building blocks used for structuring. The text also lists some unresolved challenges that need to be addressed in order to fully exploit oleogelation for future food product development.  The functional application of liquid oils in food product development is mostly accomplished by structuring them into soft, plastic-like materials. This structuring of oil is traditionally based on the fat crystal network formed by high melting triacylglycerol (TAG) molecules that are rich in trans and\/or saturated fatty acids. Currently, due to the factors such as the requirement for trans- and saturated fat-free food products, sustainable manufacturing and ethical trade practices, the research in the area of identifying alternative routes to oil structuring (in the absence of trans and saturated fats) has been regarded as a ‘hot topic’ in the bio-scientific community. Oleogelation (gelling of liquid oil in absence of crystallizable TAGs) is one such alternative, which has recently attracted tremendous attention from researchers and industrial scientists working in the domain of food product development. The possibility of creating structured gels that contain a large amount of liquid oil (usually above 90 wt%) opens up many possibilities to develop food products with better nutritional profiles.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52121981059345,"sku":"NLS9783319191379","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9783319191379.jpg?v=1757436451"},{"product_id":"detection-and-typing-strategies-for-pathogenic-escherichia-coli-book-lucia-rivas-9781493923458","title":"Detection and Typing Strategies for Pathogenic Escherichia coli","description":"This Brief will review the methods that are currently available for the detection, isolation, and typing of pathogenic E. coli with a particular focus on foodborne diseases caused by the Shiga toxigenic E. coli group, which have been implicated in a number of significant outbreaks in recent years. Pathogenic forms of E. coli can cause a variety of diarrheal diseases in hosts due to the presence of specific colonization and virulence factors, and pathogenicity-associated genes, which are generally not present in other E. coli. Six pathotypes of pathogenic E. coli are recognized (Shiga toxigenic E. coli, Enteropathogenic E. coli, Enterotoxigenic E. coli, Enteroinvasive E. coli, Enteroaggregative E. coli and Diffusely Adherent E. coli) and certain strains among these groups are major public health concerns due to the severity of disease that they can cause. Methods to detect and isolate these pathogens from a variety of sources are constantly evolving. In addition, the accumulation of knowledge on these pathogens allows for improved intervention strategies.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52137287876881,"sku":"NLS9781493923458","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781493923458.jpg?v=1757557472"},{"product_id":"application-of-modified-atmosphere-packaging-on-quality-of-selected-vegetables-book-achilleas-bouletis-9783319102313","title":"Application of Modified Atmosphere Packaging on Quality of Selected Vegetables","description":"This Brief critically reviews the applied techniques in all the studied vegetables and summarizes the effect of modified atmosphere packaging (MAP) in all the quality parameters. In a brief introduction chemical and microbiological parameters that affect shelf life are mentioned, followed by a definition of modified atmosphere packaging. The referred vegetables are categorized into 10 categories: roots, tubers, leafy vegetables, fruits-vegetables, bulbs, stems and shoots, flowers, seeds, fungi and other. The effect of selected MAP applications on the shelf life of the vegetables is also highlighted. Along with atmosphere modification, several storage parameters such as temperature, several pretreatments, film permeability or light and dark storage conditions are studied and their interaction on the quality of the product is also taken under consideration. The increasing demand for healthier and safer foods has led the food industry in pursuit of storage technologies that will serve the primary role of storage life prolongation but with no sacrifice on nutritional value and without the presence of additives. MAP is a storage technique that has already proven to be effective in extending the shelf life of the product by reducing respiration rate and preserving all its quality characteristics. Due to many physiological factors that affect the shelf life of minimally processed vegetables (respiration rate, ethylene production, maturation and ripening) the selection of the ideal storage parameters (gas mixture, storage temperature, packaging film, and treatments prior to packaging) of MAP is a challenging procedure and must be planned carefully.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52146096832785,"sku":"NLS9783319102313","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9783319102313.jpg?v=1757596459"},{"product_id":"giardia-as-a-foodborne-pathogen-book-lucy-j-robertson-9781461477556","title":"Giardia as a Foodborne Pathogen","description":"Although widely recognized as an important waterborne pathogen, Giardia duodenalis can also be transmitted by contamination of food. The same properties of this protozoan parasite that mean that water is an excellent transmission vehicle are also important for foodborne transmission. These include the low infective dose, the high number of cysts that are excreted, and the robustness of these transmission stages. However, many more outbreaks of waterborne giardiasis have been reported than foodborne outbreaks. This is probably partly due to epidemiological tracing being much more difficult for foodborne outbreaks than waterborne outbreaks, and the number of persons exposed to infection often being fewer. Nevertheless, the potential importance of foodborne transmission is gradually being recognized, and a wide range of different foodstuffs have been associated with those outbreaks that have been recorded. Additionally, various factors mean that the potential for foodborne transmission is becoming of increasing importance: these include the growth of international food trade, a current trend for eating raw or very lightly cooked foods, and the rise in small-scale organic farms, where there the possibility for contamination of vegetable crops with animal faeces may be greater. ​","brand":"WoB","offers":[{"title":"- \/ - \/ INTERNAL","offer_id":52333013008657,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ INGRAM","offer_id":52333013500177,"sku":"NLS9781461477556","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781461477556.jpg?v=1758153411"},{"product_id":"yellow-alkaline-noodles-book-roselina-karim-9783319128641","title":"Yellow Alkaline Noodles","description":"This Brief will provide an overview of various types of noodles with special emphasis on yellow alkaline noodles. 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Yellow alkaline noodles specifically are the preferred noodle of Southeast Asia (e.g., China, Indonesia, Malaysia, and Thailand, Japan and Korea) and accounts for ~30% wheat flour consumption in some countries.","brand":"WoB","offers":[{"title":"- \/ - \/ INTERNAL","offer_id":52334736998673,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ INGRAM","offer_id":52334737654033,"sku":"NLS9783319128641","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9783319128641.jpg?v=1758157822"},{"product_id":"banana-ripening-book-anthony-keith-thompson-9783030277383","title":"Banana Ripening","description":"The technology used to ripen bananas is affected by a wide range of factors, including the cultivar, growing conditions, harvesting method, and maturity at which the fruit are harvested and handled. Various post harvest treatments applied to fruit can also impact ripening. While many textbooks have been dedicated to Musa (bananas and plantains), none have focused exclusively on the ripening process.    The commercial ripening of bananas and the chemical changes that occur thereby are considered here in detail. In developed, temperate countries where bananas are imported, successful ripening technologies have evolved. Most bananas, however, are marketed locally in the country where they are grown, and often the ripening technologies used have economic and health implications. This brief offers an in-depth discussion of not only the implications of these technologies, but also of alternative ripening methods and their commercial applications. For an understanding of both the chemical basis by which bananas ripen and the technologies used to control the process, look no further than this essential text.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52336501358865,"sku":"NLS9783030277383","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":53037309100305,"sku":"NIN9783030277383","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9783030277383.jpg?v=1758163536"},{"product_id":"pore-structure-in-food-book-alper-gueven-9781461473534","title":"Pore Structure in Food","description":"The pore structure of foods directly affects the success of such food processes as drying, puffing, freeze-drying, and rehydration. Consequently, the pore structure of foods determines what types of food processes will work best with a particular food. This Brief will first discuss in depth the need to correctly measure the pore structure of foods and then will identify and describe in detail the current methods available to measure food porosity. Finally, it will review the applications of these various methods.","brand":"WoB","offers":[{"title":"- \/ - \/ INTERNAL","offer_id":52336723067153,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ INGRAM","offer_id":52336723689745,"sku":"NLS9781461473534","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781461473534.jpg?v=1758164274"},{"product_id":"sonocrystallization-of-fats-book-silvana-martini-9781461476924","title":"Sonocrystallization of Fats","description":"Sonocrystallization of Fats will summarize the latest research efforts and discoveries in the relatively new area of sonocrystallization of edible lipids. An overview of ultrasound theories will be presented at the beginning of the book followed by a brief description of the uses of power ultrasound in the food industry.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52337539842321,"sku":"NLS9781461476924","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781461476924.jpg?v=1758166968"},{"product_id":"listeria-monocytogenes-in-the-food-processing-environment-book-kieran-jordan-9783319162850","title":"Listeria monocytogenes in the Food Processing Environment","description":"This Brief focuses on Listeria monocytogenes, from isolation methods and characterization (including whole genome sequencing), to manipulation and control. Listeriosis, a foodborne disease caused by Listeria monocytogenes is a major concern for public health authorities. In addition, addressing issues relating to L. monocytogenes is a major economic burden on industry. Awareness of its ubiquitous nature and understanding its physiology and survival are important aspects of its control in the food processing environment and the reduction of the public health concern.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52343381852433,"sku":"NLS9783319162850","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":53037340819729,"sku":"NIN9783319162850","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9783319162850.jpg?v=1758173678"},{"product_id":"hepatitis-a-virus-in-food-book-glria-snchez-9781461471035","title":"Hepatitis A Virus in Food","description":"Hepatitis A virus (HAV) is responsible for around half of the total number of hepatitis infections diagnosed worldwide. Therefore, in this review, state-of-the-art information on the molecular procedures for HAV detection in food, and the efficacy of common food manufacturing processes are compiled.","brand":"WoB","offers":[{"title":"- \/ - \/ INTERNAL","offer_id":52400609526033,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ INGRAM","offer_id":52400610017553,"sku":"NLS9781461471035","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781461471035.jpg?v=1758752158"},{"product_id":"food-biopreservation-book-antonio-galvez-9781493920280","title":"Food Biopreservation","description":"The purpose of this Brief is to provide a global view of the concept of biopreservation and its potential and existing applications in the different food sectors. Biopreservation, an approach already experimented with by our ancestors, has been used empirically for centuries and now the rationale behind it is becoming increasingly popular, applied singly or in combination with novel and classical food processing technologies. The growing world population, together with the globalization of the food market and consumer demand for foods that are ready to eat, lightly preserved, fresh-tasting, and rich in flavor, nutrients, and bioactive compounds, is forcing the food industry to develop less aggressive food preservation methods.","brand":"WoB","offers":[{"title":"- \/ - \/ INTERNAL","offer_id":52405432779025,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ INGRAM","offer_id":52405433401617,"sku":"NLS9781493920280","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781493920280.jpg?v=1758766984"},{"product_id":"fruit-and-vegetable-storage-book-anthony-keith-thompson-9783319235905","title":"Fruit and Vegetable Storage","description":"This Brief reviews the effects of increasing and reducing atmospheric pressure on the postharvest life of fruit and vegetables. The text covers the common methods and technologies used and evaluates the history and benefits of hypobaric and hyperbaric storage. Both of these techniques have the potential to address quantitative and qualitative challenges in the postharvest sector of the fresh fruit and vegetables industry. Hypobaric and Hyperbaric Storage of Fruit and Vegetables reports on the effects of storage on over 45 types of fruit and vegetables, as well as on whole plants and cut flowers. As consumer demand for high quality product increases, proper postharvest storage will continue to gain in importance. 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The main characteristics of Cyclospora cayetanensis infection are covered, including documented outbreaks, regional patterns and statistics. Various transmission routes for this parasite are outlined, with a focus on foodborne transmission.     A major focus of Cyclospora Cayetanensis As A Foodborne Pathogen is the detection of Cyclospora cayetanensis in different food matrices. Decontamination procedures for the occurrence of this parasite in all major food types are outlined in detail, as well as current risk assessment procedures and regulations. The difficulty in minimizing the risk of infection in fresh produce is covered, plus potential solutions for this problem. 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The Brief shows that 1H NMR spectroscopy continually demonstrates reliability, accuracy, convenience, and advantages over conventional analytical methods in determination of the level of oxidation of edible oil during frying and storage through monitoring changes in several proton signals of oil, including olefinic, bisallylic and allylic protons. This modern analytical method is shown within this text to be used to identify oxidation products, including primary oxidation products such as hydroperoxides and conjugated dienes and secondary products such as aldehydes, ketones, epoxides and their derivatives. By identifying intermediates and final oxidation products, many oxidation mechanisms could be elucidated. A relatively newer method, the text demonstrates that 13C NMR and 31P NMR spectroscopy can also provide additional information on the molecular structure of an oxidation product. Backgrounds, principles, and advantages over conventional methods, most recent advances, and future prospects of these methods are discussed.  Advances in NMR Spectroscopy for Lipid Oxidation Assessment begins by covering the various mechanisms of lipid oxidation, including various methods to determine oxidation products. NMR spectroscopy is then covered, including its applications in foods. The next section focuses on 1H NMR Spectroscopy, including its use for assessment of lipid oxidation during oil storage and frying. The following section focuses on 13C NMR spectroscopy, including its use in determining and identifying oxidation products and mechanisms. 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Despite having significant potential associated with emulsion formation, anti-adhesive and antimicrobial activities, considerably few applications have been reported regarding applications of biosurfactants in food formulations and processing.  The utilization of biosurfactants, which are highly functional in food and biomedical applications, has become more and more significant. Along with providing an overview of biosurfactant properties, the book suggests how these properties could be applicable in the food industry.","brand":"WoB","offers":[{"title":"- \/ - \/ INTERNAL","offer_id":52482135359761,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ INGRAM","offer_id":52482136539409,"sku":"NLS9783319394138","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9783319394138.jpg?v=1759852753"},{"product_id":"rice-noodles-quality-improvement-processing-techniques-and-nutritional-aspects-book-bee-ling-tan-9783031986482","title":"Rice Noodles: Quality Improvement, Processing Techniques and Nutritional Aspects","description":"Rice is a fundamental principal food for more than half of the world’s people, providing more than 20% of the calories consumed globally, particularly in Latin America and West Indies, the Middle East, and Southeast Asia. Rice is usually consumed as fully mature grains in the form of whole kernels after boiling in excess water or cooking using a certain amount of water. Besides traditional consumption, rice has been increasingly used as an ingredient of various food formulations including rice-based products. Rice-based food products are commonly consumed globally, providing up to 43% and 46% of dietary protein and dietary energy in the sub-Saharan region, respectively. Rice noodles, also known as rice noodle strips or rice vermicelli, based on the rice flour or rice starch obtained by wet-milling, are one of the popular types of rice-based products consumed in Asian countries. There are various sizes and shapes of rice noodles, namely short and long, round and flat, and thin and thick. Traditionally, rice noodles are made from long-grain rice with intermediate to high amylose content. Since amylose networks play a crucial role in the structure of rice noodles, high amylose rice is often utilized for making rice noodles. Nonetheless, rice noodles made from different rice cultivars give different qualities. Amylose plays a crucial role in regulating the glycemic index. Starchy foods that are rich in amylose are linked to slower emptying of the human gastrointestinal tract and lower blood glucose levels compared to those with low levels of amylose. Indeed, rice noodles are the potential rice-based products that can be formulated to be a lower glycemic index value compared to other rice products. The literature reported on rice noodles as well as their nutritional aspect, quality improvement, and processing technique has not well been adequately covered in the current literature.   “Rice Noodles: Quality Improvement, Processing Techniques and Nutritional Aspects” discusses several issues associated with rice noodles, namely classification of noodles, processing of rice noodles, raw materials and their roles, factors affecting the qualities of rice noodles, qualities and nutritional values improvement of rice noodles, the glycemic index of the rice noodles, and future prospects. By summarizing all the literature cohesively in one brief, this work provides a cohesive overview of the processing and production of rice noodles, highlighting the factors essential for the quality of rice noodles as well as their nutritional values and glycemic index. 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In recent years, interest in starch has increased due to the development of starch-based nanomaterials. Nanomaterials are small particles—diameters ranging from 10 nm to 500 nm—that can be highly crystalline (nanocrystals) or completely amorphous (nanoparticles). Owing to their versatility, starch-based nanomaterials can be used as carriers of bioactive molecules to improve medical treatments or nutrient absorption. They can also be used as reinforcement in composite materials, improving their mechanical and barrier properties, and new potential applications are continuously reported in the literature. 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Aware Food Choices: Bridging the Gap Between Consumer Knowledge About Nutrition and Nutritional Information examines the available literature on consumer understanding of nutritional information and comments on the current poor knowledge shown by consumers about nutrition principles. Another focus of this Brief is on the evolution of nutritional information in food labelling andcurrent regulations on nutritional claims and product facts. In reviewing attempts to improve the nutrition information system, this work points out that consumers must first understand the data provided in order to utilize the system to make healthy food choices. 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It includes the basis of encapsulation mechanism, encapsulation efficiency, controlled release, target delivery, and its application in food, nutraceuticals, pharmaceuticals and cosmeceuticals.","brand":"WoB","offers":[{"title":"- \/ - \/ INTERNAL","offer_id":52583815151889,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ INGRAM","offer_id":52583815610641,"sku":"NLS9783031574870","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9783031574870.jpg?v=1770374041"},{"product_id":"anthocyanins-and-human-health-biomolecular-and-therapeutic-aspects-book-muhammad-zia-ul-haq-9783319264547","title":"Anthocyanins and Human Health: Biomolecular and therapeutic aspects","description":"This Brief presents comprehensive coverage of anthocyanins. The text covers the scientific literature and clinical significance of this Flavonoid sub-group, with a special focus on their therapeutic aspects. In focusing on secondary metabolites in plants, this work aims to cover the resulting therapeutic potential for humans by referencing the numerous herbal-derived substances which have been evaluated and the rapidly growing data on the interactions of anthocyanins with the microbiome.  Anthocyanins and Human Health: Biomolecular and therapeutic aspects covers all angles of biomolecular, in vitro and in vivo anthocyanins from their general chemical structure to their use as a coloring agent. The intake, metabolism and secretion of anthocyanins in the human body are covered in-depth, as are the biosynthetic pathways through which these compounds are synthesized in the natural system. Factors affecting stability and extraction are listed, and health related uses and biological activities are covered in great detail. 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Both herd managements strategies and fractionation techniques utilized to vary milk fat globule size are covered thoroughly, as are the effects of mechanical sheer processing. The influence of different size fat globules on aspects such as TAG composition, physical stability, viscosity, crystallization properties and electric conductivity are studied, as are the influences on processability and function.   This Brief aims to highlight the importance of milk fat as a determinant of the microstructural, rheological and sensorial properties of fat-containing dairy products such as milk, cream, yogurt, ice cream, cheese, butter and milk chocolate. Since milk fat globules have a widely varied size distribution, controlling their size is of major importance in processing. In comprehensively covering the various methods used to vary milk fat globule size, this text serves as an important resource for those involved in dairy product processing.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52606049845521,"sku":"NLS9783319238760","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9783319238760.jpg?v=1761260089"},{"product_id":"porosity-book-mohammad-uh-joardder-9783319230443","title":"Porosity","description":"This Brief provides a comprehensive overview of porosity's effects on dried food quality. The factors influencing porosity during the various drying methods are explored in depth, as well as porosity's overall effect on food properties. 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Extensive research highlights the detrimental impacts of diets high in saturated fat and refined carbohydrates. Type 2 diabetes, cardiovascular disease and obesity are attributed to the sedentary lifestyles, overconsumption of foods high in saturated fats and carbohydrates, and the saturation of nutrient storage. Indeed, the effects of oxidative stress are associated with the absolute quantity and the type of macronutrients; both of these aspects contribute to oxidative stress and may favor the development of obesity-associated diseases and obesity. Nonetheless, the underlying mechanisms of nutritionally mediated oxidative stress are complex and poorly understood. The literature reported on nutritionally mediated oxidative stress and the role of diets in oxidative stress-induced diseases has not well been compiled in a singular source.    “Nutrients and Oxidative Stress: Biochemistry Aspects and Pharmacological Insights” explores how dietary choices dampen or exacerbate inflammation and oxidative stress. The implications of oxidative stress in glucose metabolism and adipocyte and obesity-associated non-communicable diseases are also discussed in this brief. Several issues linked to nutritionally mediated oxidative stress, including high carbohydrates, high animal-based proteins, and excessive consumption of fats and oxidative stress, and molecular mechanisms of oxidative stress-induced diseases are covered. The role of diets in oxidative stress-induced diseases is also discussed. By summarizing all the literature in one place, this work provides a cohesive representation of the information and practical reference on the underlying mechanisms of nutritionally mediated oxidative stress involved in the prevention of chronic diseases. The work provides a better understanding of the nutritionally mediated oxidative stress and the molecular mechanisms of oxidative stress in the development of chronic diseases and obesity.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52648409202961,"sku":"NLS9783031753183","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9783031753183.jpg?v=1762042124"},{"product_id":"analytical-tools-for-assessing-the-chemical-safety-of-meat-and-poultry-book-milagro-reig-9781461442769","title":"Analytical Tools for Assessing the Chemical Safety of Meat and Poultry","description":"The goal of the Brief is to summarize the state of the art on the chemical safety issues currently concerning meat and poultry, and to discuss the current international legislation on the tools available for their control. The Brief will review the analytical controls and instrumentation available for the control of residues of growth promoters, antibiotics, and any other environmental substances in raw meat and poultry. In addition, there will be a discussion of both the substances that may be generated as a consequence of processing, and the tools that are available for their control. These substances may be quite varied in nature; they may include, for example, the heterocyclic amines generated by heating, the nitrosamines sometimes present in cured meats with nitrite if not properly processed, the polycyclic aromatic hydrocarbons that can be generated depending on the type of smoking used, or the biogenic amines that can be generated during fermentation. Finally, the controls for the detection of foreign proteins (e.g., whey proteins) in the final products will be also compiled. The Brief will conclude with a view of future trends and key references for readers interested in learning more about this topic.","brand":"WoB","offers":[{"title":"- \/ - \/ INTERNAL","offer_id":52659105661201,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ INGRAM","offer_id":52659106578705,"sku":"NLS9781461442769","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781461442769.jpg?v=1762262258"},{"product_id":"fourier-transform-infrared-spectroscopy-in-food-microbiology-book-miguel-prieto-9781461438120","title":"Fourier Transform Infrared Spectroscopy in Food Microbiology","description":"Vibrational spectroscopy techniques, which have traditionally been used to provide non-destructive, rapid, and relevant information on microbial systematics, are useful for classification and identification. In conjunction with advanced chemometrics, infrared spectroscopy enables the biochemical signatures from microbiological structures to be extracted and analysed. In addition, a number of recent studies have shown that Fourier Transform Infrared (FT-IR) spectroscopy can help to understand the molecular basis of events, such as the adaptive tolerance responses expressed by bacteria when exposed to stress conditions in the environment, i.e. environments that cells confront in food and during food processing. The proposed Brief will discuss the published experimental techniques, data-processing algorithms, and approaches used in FT-IR spectroscopy to assist in the characterization and identification of microorganisms, to assess the mechanisms of bacterial inactivation by food processing technologies and antimicrobial compounds, to monitor the spore and membrane properties of foodborne pathogens in changing environments, to detect stress-injured microorganisms in food-related environments, to assess dynamic changes in bacterial populations, and to study bacterial tolerance responses.","brand":"WoB","offers":[{"title":"- \/ - \/ INTERNAL","offer_id":52665684525329,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ INGRAM","offer_id":52665684984081,"sku":"NLS9781461438120","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781461438120.jpg?v=1762277965"},{"product_id":"advances-in-food-applications-for-high-pressure-processing-technology-book-hafiz-muhammad-shahbaz-9783031336423","title":"Advances in Food Applications for High Pressure Processing Technology","description":"This Brief provides an overview of commercially successful current applications of high pressure processing (HPP) non-thermal technology. In recent years, HPP has gained acceptance in the industry for its use in the development of nutritious clean label food products which meet modern demands from health-conscious consumers. 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Examples of emulsion-based foods include ice cream, yoghurt, and mayonnaise. The physicochemical properties of emulsions play an important role in food systems, as they directly contribute to the texture, sensory and nutritional properties of foods. One of the main properties is stability, which refers to the ability of an emulsion to resist physical changes over time. The development of an effective strategy to prevent undesirable changes in the properties of a particular food emulsion depends on the dominant physicochemical mechanism(s) responsible for the changes. In practice, two or more of these mechanisms may operate in concert. It is therefore important for food scientists to identify the relative importance of each mechanism, the relationship between them, and the factors that influence them, so that effective means of controlling the stability and physicochemical properties of emulsions can be established. Several techniques are used to study the physical behavior and structure of emulsions. Each technique has its advantages and disadvantages and provides different insights into the destabilization mechanisms. Among the oldest methods used to study emulsion stability is visual observation and small deformation rheometry. More recently, other techniques, such as ultrasound profiling, microscopy, droplet size distribution, and measurement of surface concentration to characterize adsorbed protein at the interface, have also been employed. Some of these techniques, such as droplet size distribution, involve some form of dilution. However, dilution disrupts some structures that play an important role in stability. The ability to study the stability of food emulsions in their undiluted form may reveal subtle nuances about their stability. 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The language spoken between bacteria populating the same food ecosystem may condition the phenotypic traits of starter lactic acid bacteria and, consequently, their performance. This Brief aims to define the basis of cell-to-cell signalling in food fermentation and will highlight: (i) microbiology, nutritional, chemical and functional aspects; (ii) functional properties due to microbial adaptation to the gastrointestinal tract; (iii) principal phenotypes under control of QS circuitries; (iv) quorum quenching. This Brief will be the first reference on this topic and it will highlight the main results for a more productive industrial application. Draft content 1. Signals of food related Gram-negative and Gram-positive bacteria The chapter will describe the different signaling languages used by Gram-negative bacteria (N-acyl-L-homoserine lactones) and Gram-positive bacteria (based on the synthesis of post-translationally modified peptides) and the universal chemical lexicon, shared by both Gram-positive and -negative bacteria (autoinducer-2 through the activity of the LuxS enzyme). 2. Phenotypes related to quorum sensing The chapter will describe the bacterial phenotypes, such as virulence, biofilm maturation, bacteriocin synthesis, and secondary metabolite production under control of QS circuitries. 3. Cell-to-cell signalling in fermented food: sourdough The chapter will describe the language spoken between bacteria populating the same food ecosystem (sourdough) and will provide an overview of the conditioned phenotypic traits of starter lactic acid bacteria and, consequently, their performance. 4. 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Coverage includes the regulation of food advertising on children's television and the internet, regulation of school lunch programsand the influence of Eleanor Roosevelt and Michelle Obama.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52677215846673,"sku":"NLS9783319049656","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9783319049656.jpg?v=1762305607"},{"product_id":"recent-developments-in-high-pressure-processing-of-foods-book-navin-k-rastogi-9781461470540","title":"Recent Developments in High Pressure Processing of Foods","description":"Features a Foreword by Dr. Dietrich Knorr.   Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional characteristics can be maintained. In recent years, a significant increase in the number of scientific papers in literature demonstrating novel and diversified uses of high pressure processing indicates it to be highly emerging technology. The effect of high pressure technology on the quality and safety of foods will be discussed. Selected practical examples in fruits and vegetables, dairy and meat industries using high pressure will be presented and discussed. A brief account of the challenges in adopting this technology for industrial development will also be included.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52677463965969,"sku":"NLS9781461470540","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781461470540.jpg?v=1762306087"},{"product_id":"food-structure-and-moisture-transfer-book-nathalie-gontard-9781461463412","title":"Food Structure and Moisture Transfer","description":"A multi-scale analysis of food structure will include a look at molecular structure (e.g., free volume, crystallinity), nanostructure, microstructure (e.g., porous food), and macrostructure (e.g., bilayer structure).","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52677587992849,"sku":"NLS9781461463412","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781461463412.jpg?v=1762306315"},{"product_id":"cryptosporidium-as-a-foodborne-pathogen-book-lucy-j-robertson-9781461493778","title":"Cryptosporidium as a Foodborne Pathogen","description":"Although widely recognized as an important waterborne pathogen, Cryptosporidium spp. can also be transmitted by contamination of food. The same properties of this protozoan parasite that mean that water is an excellent transmission vehicle are also important for foodborne transmission. These include the low infective dose, the high number of oocysts that are excreted, and the robustness of these transmission stages. However, many more outbreaks of waterborne cryptosporidiosis have been reported than foodborne outbreaks. This is probably partly due to epidemiological tracing being much more difficult for foodborne outbreaks than waterborne outbreaks, and the number of persons exposed to infection often being fewer. Nevertheless, the potential importance of foodborne transmission is gradually being recognized, and a wide range of different foodstuffs have been associated with those outbreaks that have been recorded. Additionally, various factors mean that the potential for foodborne transmission is becoming of increasing importance: these include the growth of international food trade, a current trend for eating raw or very lightly cooked foods, and the rise in small-scale organic farms, where there the possibility for contamination of vegetable crops with animal feces may be greater.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":53522142429457,"sku":"NLS9781461493778","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781461493778.jpg?v=1778457092"}],"url":"https:\/\/www.worldofbooks.com\/collections\/springerbriefs-in-food-health-and-nutrition-book-series.oembed","provider":"World of Books ","version":"1.0","type":"link"}