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Books > Academic & Education > Professional & Technical > Food Science

Tea in Health and Disease Prevention (Hardcover): Victor R. Preedy Tea in Health and Disease Prevention (Hardcover)
Victor R. Preedy
R2,860 R2,485 Discovery Miles 24 850 Save R375 (13%) Within 7 - 12 working days

While there have been many claims of the benefits of teas through the years, and while there is nearly universal agreement that drinking tea can benefit health, there is still a concern over whether the lab-generated results are representative of real-life benefit, what the risk of toxicity might be, and what the effective-level thresholds are for various purposes. Clearly there are still questions about the efficacy and use of tea for health benefit.

This book presents a comprehensive look at the compounds in black, green, and white teas, their reported benefits (or toxicity risks) and also explores them on a health-condition specific level, providing researchers and academics with a single-volume resource to help in identifying potential treatment uses. No other book on the market considers all the varieties of teas in one volume, or takes the disease-focused approach that will assist in directing further research and studies.

* Interdisciplinary presentation of material assists in identifying potential cross-over benefits and similarities between tea sources and diseases

* Assists in identifying therapeutic benefits for new product development

*Includes coverage and comparison of the most important types of tea green, black and white"

Pulse Foods - Processing, Quality and Nutraceutical Applications (Hardcover): Brijesh K. Tiwari, Aoife Gowen, Brian McKenna Pulse Foods - Processing, Quality and Nutraceutical Applications (Hardcover)
Brijesh K. Tiwari, Aoife Gowen, Brian McKenna
R2,862 Discovery Miles 28 620 Within 7 - 15 working days

Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitaminssuggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applicationsis the first book toprovide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can use this knowledge to incorporate pulses into new food products.

First reference bringing together essential information on the processing technology of pulses

Addresses processing challenges relevant to legume and pulse grain processors

Delivers insights into the current state-of-art and emerging processing technologies

In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods"

Obesity Prevention - The Role of Brain and Society on Individual Behavior (Hardcover): Laurette Dube Obesity Prevention - The Role of Brain and Society on Individual Behavior (Hardcover)
Laurette Dube
R3,188 R2,677 Discovery Miles 26 770 Save R511 (16%) Within 7 - 12 working days

Over the years, approaches to obesity prevention and treatment have gone from focusing on genetic and other biological factors to exploring a diversity of diets and individual behavior modification interventions anchored primarily in the power of the mind, to the recent shift focusing on societal interventions to design "temptation-proof" physical, social, and economic environments. In spite of repeated calls to action, including those of the World Health Organization (WHO), the pandemic continues to progress. WHO recently projected that if the current lifestyle trend in young and adult populations around the world persist, by 2012 in countries like the USA, health care costs may amount to as much as 17.7% of the GDP. Most importantly, in large part due to the problems of obesity, those children may be the first generation ever to have a shorter life expectancy than that of their parents.
This work presents the most current research and proposals for addressing the pandemic. Past studies have focused primarly on either genetic or behavioral causes for obesity, however today's research indicates that a strongly integrated program is the best prospect for success in overcoming obesity. Furthermore, focus on the role of society in establishing an affordable, accessible and sustainable program for implementing these lifestyle changes is vital, particularly for those in economically challenged situations, who are ultimately at the highest risk for obesity.
Using studies from both neuroscience and behavioral science to present a comprehensive overview of the challenges and possible solutions, The brain-to-society approach to obesity prevention focuses on what is needed in order to sustain a healthy, pleasurable and affordable lifestyle.
* Explores the "brain-to-society" approach to obesity prevention, focusing on an integrative approach to addressing the obesity pandemic
* Presents both the nueroscientific and the behavioral factors that impact eating habits
* Identifies the challenges and suggests solutions for altering attitudes toward food on both an individual and a societal level

Bioactive Foods in Promoting Health - Fruits and Vegetables (Hardcover): Ronald Ross Watson, Victor R. Preedy Bioactive Foods in Promoting Health - Fruits and Vegetables (Hardcover)
Ronald Ross Watson, Victor R. Preedy
R1,487 Discovery Miles 14 870 Out of stock

While everyone knows fruits and vegetables are beneficial to good health, it's increasingly seen as important to know which ones can be effective in treating specific illnesses. For example, which are good for cardiac care? Which can help combat and treat asthma? What are the safety concerns to be aware of when using herbs in combination with traditional medicines?
Diet and nutrition are vital keys to controlling or promoting morbidity and mortality from chronic diseases, and the multitude of biomolecules in dietary fruits and vegetables play a crucial role in health maintenance. They may, therefore, be more effective and certainly could have different actions beyond nutrients however this science is still evolving.
This book brings together experts working on the different aspects of supplementation, foods, and plant extracts, in health promotion and disease prevention. Their expertise and experience provide the most current knowledge to promote future research. Dietary habits need to be altered, for most people and the conclusions and recommendations from the various chapters in this book will provide a basis for that change.
The overall goal of this book is to provide the most current, concise, scientific appraisal of the efficacy of key foods and constituents medicines in dietary plants in preventing disease and improving the quality of life. While vegetables have traditionally been seen to be good sources of vitamins, the roles of other constituents have only recently become more widely recognized. This book reviews and often presents new hypotheses and conclusions on the effects of different bioactive components of the diet, derived particularly from vegetables, to prevent disease and improve the health of various populations.
* Identify bioactive fruit and vegetable options for prevention or treatment of illness
* Moves from general overview to disease specific applications providing a framework for further research and deeper understanding
* Includes discussion of issues and challenges, permitting critical analysis and evaluation

Postharvest Handling - A Systems Approach (Hardcover, 2nd Revised edition): Wojciech J. Florkowski, Stanley E. Prussia, Robert... Postharvest Handling - A Systems Approach (Hardcover, 2nd Revised edition)
Wojciech J. Florkowski, Stanley E. Prussia, Robert L. Shewfelt, Bernhard Brueckner
R1,319 Discovery Miles 13 190 In stock

Consideration of the interactions between decisions made at one point in the supply chain and its effects on the subsequent stages is the core concept of a systems approach. Postharvest Handling is unique in its application of this systems approach to the handling of fruits and vegetables, exploring multiple aspects of this important process through chapters written by experts from a variety of backgrounds.
Newly updated and revised, this second edition includes coverage of the logistics of fresh produce from multiple perspectives, postharvest handing under varying weather conditions, quality control, changes in consumer eating habits and other factors key to successful postharvest handling.
The ideal book for understanding the economic as well as physical impacts of postharvest handling decisions.
Key Features:
*Features contributions from leading experts providing a variety of perspectives
*Updated with 12 new chapters
*Focuses on application-based information for practical implementation
*System approach is unique in the handling of fruits and vegetables

Infrared Spectroscopy for Food Quality Analysis and Control (Hardcover): Da-Wen Sun Infrared Spectroscopy for Food Quality Analysis and Control (Hardcover)
Da-Wen Sun
R2,186 Discovery Miles 21 860 Within 7 - 15 working days

Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The book should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions.
Infrared (IR) Spectroscopy deals with the infrared part of the electromagnetic spectrum. It measure the absorption of different IR frequencies by a sample positioned in the path of an IR beam. Currently, infrared spectroscopy is one of the most common spectroscopic techniques used in the food industry. With the rapid development in infrared spectroscopic instrumentation software and hardware, the application of this technique has expanded into many areas of food research. It has become a powerful, fast, and non-destructive tool for food quality analysis and control.
Infrared Spectroscopy for Food Quality Analysis and Control reflects this rapid technology development. The book is divided into two parts. Part I addresses principles and instruments, including theory, data treatment techniques, and infrared spectroscopy instruments. Part II covers the application of IRS in quality analysis and control for various foods including meat and meat products, fish and related products, and others.

*Explores this rapidly developing, powerful and fast non-destructive tool for food quality analysis and control
*Presented in two Parts -- Principles and Instruments, including theory, data treatment techniques, and instruments, and Application in Quality Analysis and Control for various foods making it valuable for understanding and application
*Fills a need for a comprehensive resource on this area that includes coverage of NIR and MVA

Culinary Nutrition - The Science and Practice of Healthy Cooking (Hardcover, New): Jacqueline B. Marcus Culinary Nutrition - The Science and Practice of Healthy Cooking (Hardcover, New)
Jacqueline B. Marcus
R1,359 R1,198 Discovery Miles 11 980 Save R161 (12%) Within 7 - 12 working days

Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development.

Phase Transitions in Foods (Hardcover): Yrjo Henr Roos Phase Transitions in Foods (Hardcover)
Yrjo Henr Roos; Series edited by Steve Taylor
R1,142 R895 Discovery Miles 8 950 Save R247 (22%) Out of stock

Assembling recent research and theories, this book describes the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the effect of transitions on mechanical and chemical changes, and the application of modeling in predicting stability rates of changes. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. This book should become a valuable resource for anyone involved with food engineering, processing, storage, and quality, as well as those working on related properties of pharmaceuticals and other biopolymers.
Key Features
* Contains descriptions of nonfat food solids as"biopolymers"which exhibit physical properties that are highly dependent on temperature, time, and water content
* Details the effects of water on the state and stability of foods
* Includes information on changes occuring in state and physicochemical properties during processing and storage
* The only book on phase and state transitions written specifically for the applications in food industry, product development, and research
* No recent competition

Sensory Evaluation Practices, 4e (Hardcover, 4th edition): Herbert Stone, Rebecca N Bleibaum, Heather A. Thomas Sensory Evaluation Practices, 4e (Hardcover, 4th edition)
Herbert Stone, Rebecca N Bleibaum, Heather A. Thomas
R1,513 R1,305 Discovery Miles 13 050 Save R208 (14%) Within 7 - 12 working days

Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a potato chip, the sense of freshness" evoked by a chewing gum, or the weight and texture of a cosmetic, if the consumer doesn't find the product acceptable, it won't sell. Sensory evaluation testing is the process that establishes the consumer acceptability of a product. It can help identify issues before general production is begun and potentially bring to light issues that hadn't previously been considered a factor in the success of the project.
Emphasizes the importance of a

Enzymes in Food Processing (Hardcover, 3rd edition): Tilak W. Nagodawithana, Gerald Reed Enzymes in Food Processing (Hardcover, 3rd edition)
Tilak W. Nagodawithana, Gerald Reed; Series edited by Steve Taylor
R1,173 Discovery Miles 11 730 Within 7 - 12 working days

In the past 35 years, the use of commercial enzymes has grown from an insignificant role in the food industry to an important aspect of food processing. This Third Edition of Enzymes in Food Processing explores recent and extensive changes in the use of enzymes as well as the discovery of new enzymes and their uses. Included in the book is a history of the role of enzymes in food processing, enzyme characterization, a discussion of different classes of enzymes including lipases and proteases, commercial enzyme production, and the processing of particular foods such as meat, vegetables, fruit, baked goods, milk products, and beer. Unlike earlier editions, it provides basic information on enzymes and their uses not adequately described in the current literature. Food technologists will find in this edition a description of the properties of those enzymes that are important in food processing, as well as a description of the properties of those enzymes that are important in food processing, as well as a description of the many applications of enzymes in the foods processing industry. The book is intended for food technologists, and will be of value to the microbiologist and enzyme chemist as well. This treatise provides a comprehensive treatment of enzymes used in food processing.
Key Features
* Covers genetic modification of enzymes in the food industry
* Discuss enzyme function and dependence on environmental parameters
* Explores practical applications of food enzymes in industry

The Chemistry and Technology of Pectin (Hardcover): Reginald H. Walter The Chemistry and Technology of Pectin (Hardcover)
Reginald H. Walter; Series edited by Steve Taylor
R1,692 Discovery Miles 16 920 Within 7 - 15 working days

A book intended for food science researchers, technologists, students, and polymer chemists.;A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies developed for the galacturonan biopolymers (collectively called pectins) have seldom been discoursed comprehensively in the context of the new knowledge. This text explains the scientific and technical basis of many of the practices followed in processing and preparing foods fabricated with or containing pectin. The material is presented in a very readable fashion for those with limited technical training. Topics discussed include structural analysis, commercial extractions methods, pectin formulations and tropical fruit analysis, molecular mechanisms of gelatin, enzymology, and polymer confrontation techniques.

Securing Safe Water Supplies - Comparison of Applicable Technologies (Paperback, New): Erik Voigt, Henry Jaeger, Dietrich Knorr Securing Safe Water Supplies - Comparison of Applicable Technologies (Paperback, New)
Erik Voigt, Henry Jaeger, Dietrich Knorr
R544 R501 Discovery Miles 5 010 Save R43 (8%) Within 7 - 12 working days

Available water disinfection systems rely mainly on large-scale filtration and the combination of filtration (to remove solids), and subsequent application of chemical disinfectants. This has proven to produce water of acceptable quality. Important points for application in household systems are low complexity, few training requirements, and easy transportation and distribution as well as a sufficiently high acceptance by the user. " "

Written and endorsed by the "European Federation of Food Science and Technology "thisbook compares a variety of purification systems. There is a growing evidence base on targeting water quality improvements to maximize health benefits, and it is believed that 4% of the global disease burden could be prevented by improving water supply, sanitation, and hygiene. Better tools and procedures to improve and protect drinking-water quality at the community and urban level, for example, through Water Safety Plans include the availability of simple and inexpensive approaches to treat and safely store water at the household-level.

*Provides single-source comparison of advantages and disadvantages relevant to the various practices of multiple water treatments

*Acknowledges the limitations of governmental interventions that need to be supplemented by individual practices such as home implementation systems

*Provides practical implementation insights and perspectives via graphs, tablesand charts that make information readily accessible and comparable"

Enological Chemistry (Hardcover): Juan Moreno, Rafael Peinado Enological Chemistry (Hardcover)
Juan Moreno, Rafael Peinado
R1,609 R1,375 Discovery Miles 13 750 Save R234 (15%) Within 7 - 12 working days

Enological Chemistry is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related titles lack the appropriate focus for this audience, according to reviewers, failing either to be as comprehensive on the topic of chemistry, to include chemistry as part of the broader science of wine, or targeting a less scientific audience and including social and historical information not directly pertinent to the understanding of the role of chemistry in successful wine production.

The topics in the book have been sequenced identically with the steps of the winemaking process. Thus, the book describes the most salient compounds involved in each vinification process, their properties and their balance; also, theoretical knowledge is matched with its practical application. The primary aim is to enable the reader to identify the specific compounds behind enological properties and processes, their chemical balance and their influence on the analytical and sensory quality of wine, as well as the physical, chemical and microbiological factors that affect their evolution during the winemaking process.

* Organized according to the winemaking process, guiding reader clearly to application of knowledge

* Describes the most salient compounds involved in each step enabling readers to identify the specific compounds behind properties and processes and effectively work with them

* Provides both theoretical knowledge and practical application providing a strong starting point for further research and development

Flour and Breads and their Fortification in Health and Disease Prevention (Hardcover): Victor R. Preedy, Ronald Ross Watson,... Flour and Breads and their Fortification in Health and Disease Prevention (Hardcover)
Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel
R2,862 R2,407 Discovery Miles 24 070 Save R455 (16%) Within 7 - 12 working days

Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se.

"Flour and Breads and their Fortification in Health and Disease Prevention" provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products.

Examines those flour and bread related agents that affect metabolism and other health-related conditions.

Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique.

Includes methods for analysis of flours and bread-related compounds in other foods.

Guide to Nutritional Supplements (Hardcover): Benjamin Caballero Guide to Nutritional Supplements (Hardcover)
Benjamin Caballero
R1,205 R1,065 Discovery Miles 10 650 Save R140 (12%) Within 7 - 12 working days

The rapidly expanding world of nutrition, functional foods and nutraceuticals, is increasingly complex. This Guide to Nutritional Supplements provides a concise and complete reference to the most common nutritionally significant elements. Including dietary guidelines, intake measurements and other contextual information, this Guide is the ideal reference for nutritionsts and dieticians facing an increasing public awareness of supplements and who many be augmenting their diets with OTC supplements.

Focused on the nutritional values, impacts and interactions of supplements

Provides a science-based approach to determining the appropriate selection and application of supplements for improved diet and nutrition

Global Issues in Food Science and Technology (Hardcover): Gustavo V. Barbosa-Canovas, Alan Mortimer, David R. Lineback, Walter... Global Issues in Food Science and Technology (Hardcover)
Gustavo V. Barbosa-Canovas, Alan Mortimer, David R. Lineback, Walter E L Spiess, Ken Buckle, …
R1,332 R1,159 Discovery Miles 11 590 Save R173 (13%) Within 7 - 12 working days

A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today. Chosen by an international editorial board, these subjects offer insights into current research and developments and were selected to stimulate additional interest and work in these key areas.
The International Union of Food Science and Technology (IUFoST) is a country-membership organization is the sole global food science and technology organization. It is a voluntary, non-profit association of national food science organizations linking the world's best food scientists and technologists. The goals of their work include the international exchange of scientific and technical information, support of international food science and technology progress, the stimulation of appropriate education and training in these areas, and the fostering of professionalism and professional organization within the food science and technology community.
*The latest insights into the topics of greatest concern to today's food science and technology professionals
*Written by an international group of academic and professional peers, based on select presentations at IUFoST meeting

Breakthrough Food Product Innovation Through Emotions Research (Hardcover): David Lundahl Breakthrough Food Product Innovation Through Emotions Research (Hardcover)
David Lundahl
R1,006 R884 Discovery Miles 8 840 Save R122 (12%) Within 7 - 12 working days

More than 95% of all consumer product launched in the packaged goods sector fail to achieve their goals for success. Breakthrough Food Product Innovation Through Emotions Research gives a clear answer for innovation teams seeking to increase product success rates by breaking through the clutter in an otherwise undifferentiated, commoditized marketplace. Through case studies, it lays out a practical approach for applying emotions research throughout the food innovation and product development process. The basic premise is that emotions are the chief motivation for why consumers sense, select, seek and share their food product experiences. With this novel framework, the science of consumer behavior is made operational for innovation teams. Emotions insight inspires innovation teams to create and helps guide decision making as they design sensory cues and other behavior drivers into products that make consumers want to consume.

This book has implications for the whole innovation team - innovators such as product developers, designers, creative chiefs, and marketers; strategists such as line managers; and researchers such as sensory and marketing researchers.
Presents a behaviour-driven approach to innovation for the development of breakthrough food productsIllustrates a collaborative framework to inspire creativity and guide decision making through emotions insightsExplores a research framework that gets to the "whys" of consumer behavior by distilling the science of emotions into research insightsDefines design and development methods to build sensory cues into packaging and packaged foods that deliver emotional impactExplains research methods that get to the "so whats" of insights through emotions researchProvides case studies and examples proving the value of the behavior-driven approach to food product innovation

Advances in Food and Nutrition Research, Volume 61 (Hardcover, 61st edition): Steve Taylor Advances in Food and Nutrition Research, Volume 61 (Hardcover, 61st edition)
Steve Taylor
R2,189 Discovery Miles 21 890 Within 7 - 12 working days

"Advances in Food and Nutrition Research" recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences.

*The latest important information for food scientists and nutritionists *Peer-reviewed articles by a panel of respected scientists *The go-to series since 1948

Modern Biopolymer Science - Bridging the Divide between Fundamental Treatise and Industrial Application (Hardcover, New):... Modern Biopolymer Science - Bridging the Divide between Fundamental Treatise and Industrial Application (Hardcover, New)
Stefan Kasapis, Ian T. Norton, Johan B. Ubbink
R2,536 R2,128 Discovery Miles 21 280 Save R408 (16%) Within 7 - 12 working days

Industrialists developing new food and pharmaceutical products face the challenge of innovation in an increasingly competitive market that must consider incredient cost, product added-value, expectations of a healthy life-style, improved sensory impact, controlled delivery of active compounds and last, but not lease, product stability. While much work has been done to explore, understand, and address these issues, a gap has emerged between recent advances in fundamental knowledge and its direct application to product situations with a growing need for scientific input.
Modern Biopolymer Science matches science to application by first acknowledging the differing viewpoints between those working with low-solids and those working with high-solids, and then sharing the expertise of those two camps under a unified framework of materials science.

* Real-world utilisation of fundamental science to achieve breakthroughs in product development
* Includes a wide range of related aspects of low and high-solids systems for foods and pharmaceuticals
* Covers more than bio-olymer science in foods by including biopolymer interactions with bioactive compounds, issues of importance in drug delivery and medicinal chemistry

Food Preservation Process Design (Hardcover, New): Dennis R. Heldman Food Preservation Process Design (Hardcover, New)
Dennis R. Heldman
R2,349 Discovery Miles 23 490 Within 7 - 15 working days

The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated.
The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design.
The concepts presented build on the successful history of thermal processing of foods and use many examples from these types of preservation processes. Preservation of foods by refrigeration, freezing, concentration and dehydration are not addressed directly, but many of the concepts to be presented would apply. Significant attention is given to the fate of food quality attributes during the preservation process and the concept of optimizing process parameters to maximize the retention of food quality.
Focuses on three elements of preservation process:
* Kinetic Models for Food Components
* Transport Models in Food Systems
* Process Design Models

Nutrition and Genomics - Issues of Ethics, Law, Regulation and Communication (Hardcover): David Castle, Nola M. Ries Nutrition and Genomics - Issues of Ethics, Law, Regulation and Communication (Hardcover)
David Castle, Nola M. Ries
R1,272 Discovery Miles 12 720 Within 8 - 13 working days

Nutrigenomics is the rapidly developing field of science that studies nutrient-gene interaction. This field has broad implications for understanding the interaction of human genomics and nutrition, but can also have very specific implications for individual dietary recommendations in light of personal genetics. Predicted applications for nutrigenomics include genomics-based dietary guidelines and personalized nutrition based on individual genetic tests. These developments have sweeping ethical, legal and regulatory implications for individuals, corporations and governments.
This book brings together experts in ethics, law, regulatory analysis, and communication studies to identify and address relevant issues in the emerging field of nutritional genomics. Contributing authors are experts in the social aspects of biotechnology innovation, with expertise in nutrigenomics.
From addressing the concern that nutrigenomics will transform food into medicine and undermine pleasures associated with eating to the latest in the science of nutrigenomics, this book provides a world-wide perspective on the potential impact of nutrigenomics on our association with food.
*Explores the rapidly developing, yet not fully understood, impact of nutrigenomics on the relationship to food medicalization, genetic privacy, nutrition and health.
*Provides ground for further exploration to identify issues and provide analysis to aid in policy and regulation development
*Provides ethical and legal insights into this unfolding science, as well as serving as a model for thinking about issues arising in other fields of science and technology

Beer in Health and Disease Prevention (Hardcover): Victor R. Preedy Beer in Health and Disease Prevention (Hardcover)
Victor R. Preedy
R4,182 Discovery Miles 41 820 Within 7 - 15 working days

Presenting both the concerns and problems of beer consumption as well as the emerging evidence of benefit, Handbook of Beer Health and Disease Prevention offers a balanced view of today's findings and the potential of tomorrow's research.
From a beverage of warriors to a cheap and affordable commodity, beer has been a part of our consumption for nearly 8000 years. Like most alcoholic drinks it has been prone to abuse and in some counties the per capita consumption of beer has led to considerable health risks.
However, just as wine in moderation has been proposed to promote health, research is showing that beer -- and the ingredients in beer -- can have similar impact on improving health, and in some instances preventing disease. For example, some cancers like bladder cancers and the incidence of cardiovascular disease are reported to be lower in moderate beer drinkers. Furthermore there is a considerable body of emerging evidence to show that the anti-oxidant capacity of beers is high. It has been argued by some that the total antioxidants ingested in some beer drinkers equates that consumed by red wine drinkers.
The key to this, of course, is understanding and this volume presents a collection of the most current writings on the subject of beer and it's potential in health.

Winner of the 2009 Best Drinks and Health Book in the World - "Gourmand World Cookbook Awards

"*The most comprehensive coverage of the broad range of topics related to the role of beer and beer ingredients in health *Addresses the impact of beer and beer ingredients on cancers, cardiovascular disease, anti-oxidant benefits, and other health related concerns Presents a holistic view from beer brewing to the isolation of beer-related compounds. *Appropriate for scientists and researchers from a variety of fields and industries from beer production to health-care professionals *Consistent organization of each chapter provides easy-access to key points and summaries *Self-contained chapters written by subject matter experts

What Can Nanotechnology Learn From Biotechnology? - Social and Ethical Lessons for Nanoscience from the Debate over Agrifood... What Can Nanotechnology Learn From Biotechnology? - Social and Ethical Lessons for Nanoscience from the Debate over Agrifood Biotechnology and GMOs (Hardcover)
Kenneth David, Paul B Thompson
R1,624 Discovery Miles 16 240 Within 7 - 15 working days

"What Can Nanotechnology Learn From Biotechnology?" presents diverse perspectives on biotechnology and nanotechnologies. Avoiding extreme perspectives, unwarranted hype and absolute rejection, this book explores the diverse territory of proponents and opponents of challenging but potentially risky technologies. Contributions from recognized experts in their fields represent the perspectives of a diverse range of stakeholders.
This book details the lessons to be learned from the controversy over genetically modified foods, and how those lessons can be applied to developing nanotechnologies, particularly agricultural and other food-related applications. Exploring the environmental, social and ethical impact of nanotechnology in addition to the technical and economical impacts, it an ideal reference for any scientist, engineer, research program administrator, resource allocator, and NGO advocate.
Key Features:
*Addresses the growing concern over the responsibility of science to the impacted population
*Uses real-world experience to outline practical approaches for emerging technologies
*Addresses the concerns of science as well as social science

Flavour Science, Volume 43 - Recent Advances and Trends (Hardcover, 43rd edition): Wender L.P. Bredie, Mikael Agerlin Petersen Flavour Science, Volume 43 - Recent Advances and Trends (Hardcover, 43rd edition)
Wender L.P. Bredie, Mikael Agerlin Petersen
R3,492 Discovery Miles 34 920 Within 7 - 15 working days

The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide.
* Efficiently summarises the current front line research within food flavor
* Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology
* The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail

Multidisciplinary Approaches to Theory in Medicine, Volume 3 (Hardcover): Ray Paton, Laura McNamara Multidisciplinary Approaches to Theory in Medicine, Volume 3 (Hardcover)
Ray Paton, Laura McNamara
R3,482 Discovery Miles 34 820 Within 7 - 15 working days

This volume will be a collection of chapters from authors with wide experience in their research field. The purpose is to produce a coherent book that reflects the common theme of theory in medical thinking and multidisciplinary research practice. In this context "theory" relates to frameworks of concepts, facts, models etc that help to inform practitioners (clinicians, scientists and engineers) both within their own fields and as they seek to share dialogue with colleagues from other fields.
The book will therefore be integrative across a broad spectrum of fields within medicine. To achieve this the chapters will be associated with others in a number of meaningful ways. Each chapter will share a number of points of contact that will include at least two of the following:

*similar biomedical area (e.g., immunity, neuroscience, endocrinology, pathology, oncology, haematology, ...)
*similar multidisciplinary theoretical contexts (e.g., modelling, analysis, description, visualization, complex systems, ...)
*similar multidisciplinary medical issues and questions (e.g., clinical practice, decision making, informatics, ...)
-Uniquely explores role of interdisciplinary exchange in the development and expansion of medical theory
-Timely and insightful essays on the growth and development of medical theories from some of the world's top clinicians and medical researchers, including Werner Arber, Frank Vertosick, and David Weatherall
-Assembles diverse perspectives on medicine and physiology from biology, statistics, ethics, computer science, philosophy, history
-Uniquely illuminates the social and historical processes through which theoretical research translates intoclinical practice
-Reveals the growing role of technology, especially computational modelling, in changing the nature of Western medicine

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