Libros catálogo de títulos suscriptos

2nd ed. Boston, MA: Springer Science+Business Media, 2006.

ISBNs 9780387286631 9780387286792

Colección: SpringerLink

Academic Press, 2016.

ISBNs 9780128028322

Colección: ScienceDirect

Resumen (en inglés):

Acrylamide in Food: Analysis, Content and Potential Health Effects provides the recent analytical methodologies for acrylamide detection, up-to-date information about its occurrence in various foods (such as bakery products, fried potato products, coffee, battered products, water, table olives etc.), and its interaction mechanisms and health effects.

The book is designed for food scientists, technologists, toxicologists, and food industry workers, providing an invaluable industrial reference book that is also ideal for academic libraries that cover the domains of food production or food science.

As the World Health Organization has declared that acrylamide represents a potential health risk, there has been, in recent years, an increase in material on the formation and presence of acrylamide in different foods. This book compiles and synthesizes that information in a single source, thus enabling those in one discipline to become familiar with the concepts and applications in other disciplines of food science.

• Provides latest information on acrylamide in various foods (bakery products, fried potato products, coffee, battered products, water, table olives, etc.)
• Explores acrylamide in the food chain in the context of harm, such as acrylamide and cancer, neuropathology of acrylamide, maternal acrylamide and effects on offspring and its toxic effects in tissues
• Touches on a variety of subjects, including acrylamide, high heated foods, dietary acrylamide, acrylamide formation, N-acetyl-S-(2-carbamoylethyl)-cysteine (AAMA), acrylamide removal, L-asparaginase, and acrylamide determination
• Presents recent analytical methodologies for acrylamide determination, including liquid chromatographic tandem mass spectrometry and gas chromatography-mass spectrometry

Academic Press, 2014.

ISBNs 9780124200913

Colección: ScienceDirect

Resumen (en inglés):

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafood products, drinks and beverages, and other emerging processes.

The book presents high hydrostatic pressure processing (HPP) for treatment of different groups of raw and finished products, focusing on specific pressure-induced effects that will lead to different biological impacts, and the information necessary for specifying HPP process and equipment. It also discusses phenomena of compression heating, the HPP in-container principle, requirements for plastic materials, factors affecting efficacy of HPP treatments, and available commercial systems. Additionally, the book provides updated information on the regulatory status of HPP technology around the world.

This book is an ideal concise resource for food process engineers, food technologists, product developers, federal and state regulators, equipment manufacturers, graduate students, and educators involved in research and development.

• Includes case studies for HPP treatment of commercially produced foods with information regarding different HPP processing equipment
• Gives examples of specific applications for meat and poultry products treatments, fresh juices and beverages, and seafood
• Covers energy savings, environmental aspects of HPP technology, and regulatory status

3rd ed. Boston, MA: Springer Science+Business Media, 2006.

ISBNs 9780387263649 9780387288130

Colección: SpringerLink

13th ed. Boston, MA: Springer Science+Business Media, 2006.

ISBNs 9780387283852 9780387283913

Colección: SpringerLink

Woodhead Publishing, 2016.

ISBNs 9780081003107

Colección: ScienceDirect

Resumen (en inglés):

Advances in Food Traceability Techniques and Technologies: Improving Quality Throughout the Food Chain covers in detail a topic of great importance to both the food industry which is obliged to provide clear and accurate labeling of their products and the government and other organizations which are tasked with verification of claims of food quality and safety.

The traceability of food products is becoming ever more important as globalization continues to increase the complexity of food chains. Coverage in the book includes the wide range of technologies and techniques which have been utilized in the tracing of food products. In addition, the ways in which the misuse of food traceability will affect the quality of food is also covered throughout.

The first part of the book introduces the concept of traceability in the food industry, highlighting advantages of a robust traceability and the difficulties involved in implementing them. The second part looks at the technologies used to trace products, and the third section reviews the legal requirements for food traceability in the EU, the US, and the rest of the world.

The final section contains a number of case studies which evaluate how food traceability has been successfully implemented in various foods focusing on the quality of the food.

• Provides a wide ranging overview of all recent advances in food traceability techniques and technologies
• Presents case studies covering when food traceability techniques have been applied to a range of food stuffs
• Covers the legal aspects of food traceability in the EU, the USA, and around the world

2nd ed. Academic Press, 2016.

ISBNs 9780128000021

Colección: ScienceDirect

Resumen (en inglés):

Advances in Potato Chemistry and Technology, Second Edition, presents the latest knowledge on potato chemistry, including the identification, analysis, and uses of chemical components in potatoes. Beginning with a brief description of potato components, the book then delves into their role during processing, then presenting information on strategies for quality optimization that provides students, researchers, and technologists working in the area of food science with recent information and updates on state-of-the-art technologies.

The updated edition includes the latest information related to the identification, analysis, and use of chemical components of potatoes, carbohydrate and non-carbohydrate composition, cell wall chemistry, an analysis of glycoalkaloids, phenolics and anthocyanins, thermal processing, and quality optimization.

In addition, new and sophisticated methods of quality determination of potatoes and their products, innovative and healthy potato-based foods, the future of genetically modified potatoes, and the non-food use of potatoes and their products is discussed.

• Includes both the emerging non-food uses of potato and potato-by-products as well as the expanding knowledge on the food-focused use of potatoes
• Presents case studies on the problems, factors, proposed solutions, and pros and cons of each, allowing readers facing similar concerns and issues to effectively and efficiently identify an appropriate solution
• Written by a global collection of experts in both food and non-food potato science

Academic Press, 2016.

ISBNs 9780124114593

Colección: ScienceDirect

Resumen (en inglés):

Advances in Tuna Aquaculture: From Hatchery to Market provides detailed overviews on the current status of tuna fisheries, fattening, and farming practices, as well as advances in closed-cycle tuna aquaculture. Contributors are renowned scientists, internationally recognized as authorities in their fields. This book addresses all basic and applied aspects of tuna aquaculture, presenting and discussing the global status of tuna fisheries, reproduction, broodstock management, spawning, larval rearing and early developmental stages including nursery and grow out methods. It presents incorporates the most comprehensive and updated data, statistics, and trends in tuna fisheries and aquaculture, covering and addresses a variety of topics ranging fromfrom endocrinology, nutrition, diseases, and genetics to economics and markets. It covers describes recent up-to-date progress on tuna aquaculture and hatchery development. It also provides a synopsisn overview of the challenges presently confronted by tuna aquaculturists,facing tuna aquaculture and and offers innovative views on the challengesbottle-neck issues faced by the industry with the current shift from fisheries to fattening to closed-cycle aquaculture.

This is the first book to encompass all aspects related to the tuna aquaculture industry, and merges them into a state-of-the-art compendium that will serve as seminal reference for students, researchers, and professionals working with tuna biology, fisheries, and aquaculture worldwide.

• Incorporates and reviews the most recent information on tuna fisheries and aquaculture
• Presents the most innovative production technologies in tuna aquaculture, from hatchery to market
• Includes important information on tuna, derived from industry experience and academic research on larval rearing technology and grow out operations
• Encompasses and discusses key topics such as genetics, diseases, nutrition, endocrinology, and reproduction, as well as developments, challenges, and future opportunities in tuna aquaculture
• Provides the latest scientific methods and technologies to maximize efficiencies and production
• Presents the independent and collective assessments, viewpoints, and visions of various scientists, all internationally recognized as authorities in the field

13th ed. Tokyo: Springer, 2007.

ISBNs 9784431698494 9784431698500

Colección: SpringerLink

MDPI AG - Multidisciplinary Digital Publishing Institute, 2016.

ISBNs 9783038422280 9783038422297

Colección: Directory of Open Access Books

Resumen (en inglés): Research articles on anthocyanin pigments have escalated dramatically in the last 20 years. While PubMed shows 230 anthocyanin publications in the decade from 1982 through 1991, there were 753 from 1992 through 2001, and 3,043 from 2002 through 2011. Anthocyanin pigments have long intrigued scientists, and earlier investigations documented the dynamic nature of their chemistry and their role in the color quality of foods, particularly wine because of its high economic value. Historically, botanists have investigated these pigments in chemotaxonomic and horticultural research to understand the role of anthocyanins in the color quality of flowers and in fruit ripening. More recently, the widely-publicized “French Paradox” made the public aware of the epidemiological evidence that the French, despite a diet high in saturated fats, had a lower than predicted rate of coronary heart disease compared to people in several Western countries with similar risk factors. It was suggested that the consumption of flavonoid-rich foods including anthocyanins that are abundant in red wine and other fruit-based foods might account at least in part for the phenomena. These findings have stimulated an explosion of investigations on various phytochemicals, their bioactivities and their possible role in human health. As part of an early working hypothesis it was suggested that the antioxidant properties of plant food phytochemicals could be a positive predictor of possible health benefits. Numerous investigations revealed that there was a high correlation specifically between the anthocyanin content of some vegetables, fruits and especially berries and their antioxidant activity in vitro. However, determining the in vivo significance of anthocyanin antioxidant activity in human health has been more difficult since studies have shown that anthocyanins are poorly absorbed and rapidly cleared from the body. Notwithstanding there remains abundant in vivo evidence from closely-controlled animal studies, and an increasing amount of human clinical evidence that anthocyanins do indeed provide beneficial health effects. Complementary mechanistic studies have shown that anthocyanins can affect a variety of physiological processes in a beneficial manner. Most encouraging perhaps is recent epidemiological evidence indicating that anthocyanins specifically are associated with a reduced risk of both cardiac events and type 2 diabetes in free-living human populations. Research articles covering all aspects of anthocyanin chemistry, such as composition, degradative reactions, biosynthesis, their use as natural colorants, and the possible mechanisms for reducing the risks of chronic diseases are welcomed for inclusion in the Special Issue of Molecules.