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Management of Fusarium Species and Their Mycotoxins in Cereal Food and Feed
Health and safety of food and feed are the most important criteria for their quality. The quality of feed is in turn important for animal health, the environment and for the safety of food from animal origin. Fungi belonging to the Fusarium genus are widespread in crops causing plant diseases and producing toxic metabolites. Fusarium species can colonize plants during their growth on the field and cause serious damage in terms of yield and quality of harvested grains. One of the most important fungal diseases of wheat and other cereals in the world is Fusariumhead blight caused by the fungal pathogens Fusarium graminearum and Fusarium culmorumand others. In addition, these fungi produce myco...
Exploring Traditional Wild Edible Plants
Wild edible plants are native species that grow and reproduce naturally in their natural habitats without domestication. These plants can serve as a healthier alternative to farmed crops that may be heavily laden with pesticides and other poisonous substances. This book focuses on assessment of the nutritional value, potential health benefits, and mechanisms of action of various wild edible plants. It presents information on nutrients and bioactive ingredients that can have health advantages, including antioxidant properties, antimicrobial, anti-inflammatory, and antidiabetic effects. Features: Comprehensive exploration of potential benefits as well as side effects of wild edible plants. Spe...
The Archaeology of Early Medieval Poland
This is the first academic book which concentrates on the discoveries of medieval date (6th- 13th centuries) from the territory of modern Poland. The book covers the principal research questions, such as the origins of the Slavs, societies of the proto-state period and the origins of the Polish state. The volume also includes a discussion of the most interesting, sometimes controversial, archaeological discoveries or issues. These include pagan Slavonic holy places, the monumental mounds of Little Poland, the first traces of medieval writing, exceptional strongholds, the origins of Polish towns, rural landscapes, archaeology of the oldest monastic complexes, and the question of locals and aliens viewed through archaeological evidence and many other topics. The book is meant mainly for students, archaeologists and historians. It can also be useful for a wider audience interested in the history and archaeology of central Europe. In November 2006 "The Archaeology of Early Medieval Poland" received the KLIO Award from the Association of Polish History Publishers.
Biological Control
This book enhances our understanding of biological control, integrating historical analysis, theoretical models and case studies in an ecological framework.
Microbiology and Technology of Fermented Foods
While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involve...
Trends in Fish Processing Technologies
The high market demand based on consumers’ trust in fish as a healthy and nutritious food resource made fish processing a very dynamic industry, spurring many innovations in processing and packaging methods. Trends in Fish Processing Technologies not only reflects what is currently new in fish processing but also points out where things are heading in this area. This book provides an overview of the modern technologies employed by the industry. It details the advances in fish processing, including high pressure processing (HPP), pulsed electric field (PEF) treatment and minimally heat processing combined with microwave (MW) and radio-frequency (RF). It provides references to food safety ma...
