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Lactic Acid Bacteria in Foodborne Hazards Reduction
This book provides an overview of the physiological basis of lactic acid bacteria and their applications in minimizing foodborne risks, such as pathogens, heavy metal pollution, biotoxin contamination and food‐based allergies. While highlighting the mechanisms responsible for these biological effects, it also addresses the challenges and opportunities that lactic acid bacteria represent in food safety management. It offers a valuable resource for researchers, graduate students, nutritionists and product developers in the fields of food science and microbiology.
Mycotoxins in Fruits and Vegetables
Mycotoxins are toxins produced by aerobic, microscopic fungus under special conditions of moisture and temperature. They colonize in a variety of foods from harvest to the grocer. Mycotoxins have gained world wide interest in recent years with the revelation of the effect of these toxins on health. A current example is the presence of ochratoxin A, a human carcinogen and nephrotoxin, in wines. The increased concern about fruit safety has led to increased studies throughout the world and enhanced awareness for stringent regulations governing mycotoxin limits in food.Presented in three defined sections, this is the first book to provide comprehensive analysis of the main mycotoxins contaminati...
Lactose-Derived Prebiotics
Lactose-Derived Prebiotics: A Process Perspective is the first scientific reference to provide a comprehensive technological overview of the processes to derive oligosaccharides from dairy for use in functional foods. With their combined 90+ years in industry and research, the authors present the functional properties of prebiotics derived from lactose and the production technology required to make them. The book focuses on process engineering and includes an overview of green chemistry processes involving enzyme biocatalysis, providing detailed coverage of the use of whey lactose as raw material for producing oligosaccharides. The book's focus on processes and products allows the reader to ...
Immunologic Signatures of Rejection
This book discusses the mechanisms leading to immune-mediated tissue rejection following the hypothesis that independent of the disease process the final effector mechanism is shared by most (but not all) pathologies and it is relatively simple. The book covers evidence gathered to support the thesis by studies performed in humans during rejection or in experimental models and will focus particularly (but not exclusively) on the analysis of the rejected tissue rather than the systemic circulation. Several disease processes are discussed including example of chronic inflammatory process without resolution of the pathologic process and acute one with resolution of the pathologic process (clearance of pathogen, rejection of tumor) or unwanted tissue destruction (allograft rejection, autoimmunity).
Dual Reciprocity Boundary Element Method
The boundary element method (BEM) is now a well-established numerical technique which provides an efficient alternative to the prevailing finite difference and finite element methods for the solution of a wide range of engineering problems. The main advantage of the BEM is its unique ability to provide a complete problem solution in terms of boundary values only, with substantial savings in computer time and data preparation effort. An initial restriction of the BEM was that the fundamental solution to the original partial differential equation was required in order to obtain an equivalent boundary in tegral equation. Another was that non-homogeneous terms accounting for effects such as dist...
Seaweed Sustainability
Seaweed Sustainability: Food and Non-Food Applications is the only evidence-based resource that offers an abundance of information on the applications of seaweed as a solution to meet an increasing global demand for sustainable food source. The book uncovers seaweed potential and describes the various sources of seaweed, the role of seaweeds as a sustainable source for human food and animal feeds, and the role of seaweed farming for sustainability. In addition to harvesting and processing information, the book discusses the benefits of seaweed in human nutrition and its nutraceutical properties. - Offers different perspectives by presenting examples of commercial utilization of wild-harvested or cultivated algae, marine and freshwater seaweeds - Discusses seasonal and cultivar variations in seaweeds for a better understanding of their implications in commercial applications - Includes a wide range of micro and macro algae for food and feed production and provides perspectives on seaweed as a potential energy source
