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Food Science Research and Technology
Retail Price: $195.00
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Editors: Isaak Hülsen and Egon Ohnesorge
Book Description:
The book explores the central elements of a theoretically optimal human diet. The scientific studies and basic biochemical and physiological principles that form the theoretical and empirical bases of such a diet are reviewed. This book also examines the issue of food safety, which is a subject of international concern. In particular, food spoilage and pathogenicity are discussed as they are major issues of every food processing industry. Furthermore, non-thermal properties, such as high hydrostatic pressure, pulsed electric field, ionizing radiation and the use of natural antimicrobial additives, which have shown great potential to control foodborne pathogens, are explored. A range of promising directions and hypotheses of how to prevent, reduce and valorise food and packaging waste (sustainability oriented scenarios and system concept)- within supermarkets, fruit and vegetable markets and family homes are also outlined in this book.
The effects of certain kinds of foods on health is an important topic and one that is a major focus of this book. The evidence for the health effects of omega-3 fatty acids (i.e., in fish oil) on asthma and airway hyperresponsiveness are discussed and analyzed. The nutritional aspects that may influence Diabetes Mellitus Type 1 (T1D) are also looked at, as well as the effects of food allergies in the diet of children.

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Table of Contents:
Preface

1. The Optimal Human Diet: Theoretical Foundations of the Amen Protocol (Nun Sava-Siva Amen-Ra, Amenta Press, Inc.) pp. 1-63

2. Sustainable Scenarios for Upstream Waste Reduction in the Food Chain (Carlo Vezzoli and Fabrizio Ceschin, Politecnico de Milano, INDACO dept., Research Unit Design and system Innovation for Sustainability (DIS) pp. 65-110

3. Non-thermal Technologies for Preservation of Acidic Fruit Products
(Hilário Cuquetto Mantovani and Ana Andréa Teixeira de Carvalho, Universidade Federal de Viçosa, Department of Microbiology) pp. 111-136

4. Bacteriocin : Food Biopreservative
(Nivedita Sharma, Neha Gautam and Hitender K. Sharma, Microbiology Research Laboratory, Department of Basic-Sciences, Dr Y.S. Parmar University of Horticulture & Forestry)pp. 137-167

5. Electron Beam Treatment as a Non-conventional Preservation Method of Nutritional Supplements based on Vegetal Materials
(Monica R. Nemþanu, Mirela Braºoveanu, National Institute for Laser, Plasma and Radiation Physics, Electron Accelerator Laboratory, Romania) pp. 169-192

6. Dietary Omega-3 Fatty Acids and Asthma: Is There a Connection? (Timothy D. Mickleborough and Martin R. Lindley, Department of Kinesiology, Indiana University, USA and others) pp. 193-209

7. Diet and Food Allergies in Children (John DF Molloy and Jonathan O’B Hourihane, Paediatrics and Child Health, University College Cork, Ireland) pp. 211-228

8. Food Preservation with Electron Beam
(Jacek Jaczynski, Kristen E. Matak, Assistant Professor of Human Nutrition and Food Animal and Nutritional Sciences, West Virginia University, and others) pp. 229-245

9. Nutrition and Diabetes Mellitus Type 1: a brief overview (Abdullah Al-Abdulhadi and Rossana Salerno-Kennedy, School of Medicine, University College Cork, Ireland) pp. 247-256

10. Diabetes Mellitus Type 1 and Eating Disorders: a brief overview (Steven Laragh and Rossana Salerno-Kennedy, School of Medicine, University College Cork, Ireland) pp. 257-262

11. Researches on Industrial Fermentation from Thailand: a summary
Viroj Wiwanitkit (Wiwanitkit House, Bangkhae, Bangkok, Thailand) pp. 263-268

Index

   Series:
      Food Science and Technology
   Binding: Hardcover
   Pub. Date: 2009 4th Quarter
   Pages: 7 x 10, 296 pp.
   ISBN: 978-1-60741-848-1
   Status: AV
  
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
  
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