{"title":"Brian Mcneil","description":null,"products":[{"product_id":"dictionary-of-popes-and-the-papacy-book-brian-mcneil-9780824519186","title":"The Dictionary of Popes and the Papacy","description":"This first installment of the Encyclopedia of Theology and Church is the best one-volume reference work on the popes and the papacy. 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The mass starvation of Biafran children did not merely present a humanitarian catastrophe but, through a US-led humanitarian intervention, offered a chance to overcome moral paralysis and chart a different role for the United States abroad. \u003c\/p\u003e\u003cp\u003eDrawing from governmental archives and organizational records across the United States, Britain, and Nigeria, Brian McNeil analyzes how domestic pressure for humanitarian action forced the Lyndon B. Johnson and Richard M. Nixon administrations to intervene in Biafra. Yet both administrations treated humanitarian intervention more as a domestic political problem than as a moral imperative, pursuing relief initiatives that managed American dissent without meaningfully addressing Biafran suffering. 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With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of substances such as organic acids and hydrocolloids also remains an important and fast-changing area of research. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of microbial production of food ingredients, enzymes and nutraceuticals.  Part one reviews developments in the metabolic engineering of industrial microorganisms and advances in fermentation technology in the production of fungi, yeasts, enzymes and nutraceuticals. Part two discusses the production and application in food processing of substances such as carotenoids, flavonoids and terponoids, enzymes, probiotics and prebiotics, bacteriocins, microbial polysaccharides, polyols and polyunsaturated fatty acids.  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