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Functional Meat Products
This volume details the most up-to-date methods and protocols on how to manufacture functional meat products. Chapters guide researchers through functional meat products, probiotics, prebiotics, analytical methods, innovative fat reduction techniques, and the utilization of natural additives and bioactive compounds. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Functional Meat Products aims to be a comprehensive guide for researchers and professionals in the food industry looking to explore and contribute to the development of healthier and more innovative meat products.
Marine Biochemistry
This book provides the latest comprehensive methods for isolation and other novel techniques for marine product development. Furthermore, this book offers knowledge on the biological, medical, and industrial applications of marine-derived medicinal food substances. There has been a tremendous increase in the products derived from marine organisms for commercial application in industries every year. Functional foods of medicinal value are particularly in demand as new technology allows the stabilization of natural ingredients and their availability in pure forms to solve various human diseases. Marine flora and fauna have essential elements and trace minerals that nurture various hormones pro...
Advanced Techniques of Honey Analysis
Advanced Techniques of Honey Analysis: Characterization, Authentication, and Adulteration presents an overview of honey - its classification, composition, safety, present status, quality issues and prospects - before delving into honey adulteration and presenting various methodologies for honey analysis. Broken into fourteen chapters, this book explores physiochemical, bioactive compound, aroma, microbial, thermal, and rheological analysis of honey. It also considers infrared spectroscopy, nuclear magnetic resonance, and Raman spectroscopy methods. High-performance liquid chromatography, gas chromatography and GC-MS methods are also highlighted. Written for food scientists and those working in honey industries and related fields, this book will be a welcomed resource for all who wish to play a role in mitigating honey fraud. Contains comprehensive information on novel honey analytical techniques Discusses the characterization of determination of honey adulteration by various novel methods Sheds light on Nuclear magnetic resonance (NMR) spectroscopy in honey analysis Includes applications, literature reviews, recent developments, and methods
Human-Computer Interaction: Interaction Modalities and Techniques
The five-volume set LNCS 8004--8008 constitutes the refereed proceedings of the 15th International Conference on Human-Computer Interaction, HCII 2013, held in Las Vegas, NV, USA in July 2013. The total of 1666 papers and 303 posters presented at the HCII 2013 conferences was carefully reviewed and selected from 5210 submissions. These papers address the latest research and development efforts and highlight the human aspects of design and use of computing systems. The papers accepted for presentation thoroughly cover the entire field of human-computer interaction, addressing major advances in knowledge and effective use of computers in a variety of application areas. This volume contains papers in the thematic area of human-computer interaction, addressing the following major topics: speech, natural language and auditory interfaces; gesture and eye-gaze based Interaction; touch-based interaction; haptic interaction; graphical user interfaces and visualisation.
Ecotoxicology of Amphibians and Reptiles
Building on the success of its popular predecessor, the second edition of Ecotoxicology of Amphibians and Reptiles presents newly available findings on the species that are important environmental indicators. This new edition covers nearly twice as many topics as the first, including recent developments in the ecotoxicology of amphibians and reptil
Energy-Yielding Macronutrients and Energy Metabolism in Sports Nutrition
Detailing the energy-yielding macronutrients, carbohydrates, lipids, and proteins, this book discusses the body's need for these nutrients for growth, development and exercise. This book and its companion book "Macroelements, Water, and Electrolytes in Sports Nutrition" address the relationship of macronutrient and macroelement needs and interactions to sports and exercise. Ideal for individuals working in research in the energy areas of sports nutrition, Energy Yielding Macronutrients & Energy Metabolism in Sports Nutrition includes reviews of digestion, absorption, energy gains from energy-yielding macronutrients, nutritional implications of gender and age differences in energy metabolism, and weight loss and gain as influenced by caloric needs. Containing work by both editors and contributors accomplished in the field, this book provides new and provocative insights into the relationship between energy-yielding macronutrients and exercise.
Introduction to Food Engineering
Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality. The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding. The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.
Marine Genetics
Our current knowledge of marine organisms and the factors affecting their ecology, distribution and evolution has been revolutionised by the use, in the last 20 years, of molecular population genetics tools. This book is the result of a meeting of world-leading experts, in Rio de Janeiro, where the state of the art of this field was reviewed. Topics covered include the molecular analysis of bio-invasions, the recent developments in marine biotechnology, the factors affecting levels of genetic variation and population structure in marine organisms and their application to conservation biology, fisheries and aquaculture. This is the first book dedicated to the genetic study of marine organisms. It will be very useful to biology students, scientists and anyone working or simply interested in areas such as marine biology, zoology, ecology, and population and molecular genetics.
Milk and Dairy Products in Human Nutrition
Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans. Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition and health. Many of these compounds have been proven to have beneficial effects on human nutrition and healt...
