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Food Safety and Natural Toxins
Natural toxins are poisonous secondary metabolites produced by living organisms which are typically not harmful to the organisms themselves but can impact on human or animal health when consumed. Common sources of such toxins include poisonous plants, fungi, algae, and bacteria, and the diversity of these biological systems presents challenges to analytical chemists in identification in addition to wide-ranging food safety implications when present as contaminants in food commodities. The propensity for such toxins to be present in both animal feed and human food has led to the introduction of regulations for a small number of the most potent natural toxins, particularly mycotoxins. Implemen...
Bioeconomy
This book is open access under a CC BY 4.0 license. This book defines the new field of "Bioeconomy" as the sustainable and innovative use of biomass and biological knowledge to provide food, feed, industrial products, bioenergy and ecological services. The chapters highlight the importance of bioeconomy-related concepts in public, scientific, and political discourse. Using an interdisciplinary approach, the authors outline the dimensions of the bioeconomy as a means of achieving sustainability. The authors are ideally situated to elaborate on the diverse aspects of the bioeconomy. They have acquired in-depth experience of interdisciplinary research through the university’s focus on “Bioe...
Carotenoids
Carotenoids are the most widespread pigments in nature. One or more carotenoids in combination give rise to colours ranging from yellow to red in birds, fishes, crustaceans, micro-organisms, fruits and plants, including the dark green ones. There are over 600 known carotenoids and they are divided into two classes: xanthophylls, which contain oxygen, and carotenes, which are purely hydrocarbons and contain no oxygen. Carotenoids have many health benefits including antioxidant properties, free-radical scavengers, decreasing the risk of cardiovascular disease, anti-inflammatory properties, osteoporosis prevention and other diseases. The 15 chapters in this book have been written to outline recent topical research.
Challenges of Sustainable Development in Poland
This book is at once a guide for sustainable development professionals and a handbook for those interested in further studies on sustainability. It not only explains and exemplifies the issues of sustainability discussed herein, but it also offers a resource for practitioners in business, local authorities, non-governmental organisations and indeed individuals, wanting to undertake activities directed towards sustainable development. This book consists of 15 chapters supplemented with descriptions of sustainability tools and related case studies in Poland. These case studies are particularly useful for both teaching and practical application. In preparing this book, the authors have applied their extensive practical and research experience in this
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Emerging Trends in Dietary Components for Preventing and Combating Disease
Provides an integrated approach to address the chemistry of natural products for their application in disease prevention through in vitro, animal and human intervention studies.
Advances in Plant Breeding Strategies: Nut and Beverage Crops
This book examines the development of innovative modern methodologies towards augmenting conventional plant breeding, in individual crops, for the production of new crop varieties under the increasingly limiting environmental and cultivation factors to achieve sustainable agricultural production, enhanced food security, in addition to providing raw materials for innovative industrial products and pharmaceuticals. This Volume 4, subtitled Nut and Beverage Crops, focuses on advances in breeding strategies using both traditional and modern approaches for the improvement of individual plantation crops. Included in Part I, eleven important nut species recognized for their economical and nutritional importance including Almond, Argan, Brazil nut, Cashew nut, Chestnut, Hazelnut, Macadamia, Peanut, Pine nut, Pistachio and Walnut. Part II covers two popular beverage species, coffee and tea. This volume is contributed by 53 internationally reputable scientists from 13 countries. Each chapter comprehensively reviews the modern literature on the subject and reflects the authors own experience.
Your First Day of Circus School
A clever, comical re-imagining of the classic "first day of school" story, with a circus twist! Ladies and gentlemen, boys and girls of all ages! It's the most amazing day on earth: the first day of school! It can be a daunting prospect, but don't worry — your big brother can show you the ropes. Join a nervous boy and his enthusiastic older brother as they navigate the highs and lows of a first day at school . . . except this school is a big top, and the teacher is named Miss Stupendous, and the cafeteria can be a zoo, literally! It turns out, school isn't so scary when you can let off steam during recess (on a steam train) and walk on stilts to all of your classes. With a bit of help from family and some new friends, you'll make it to the top of the class in no time! This charming take on school readiness will delight new school-goers and take a bit of the fear out of those first-day jitters.
Honey
In both ancient and modern civilisations, honey represents a natural product of great importance with many functional applications. Honey is used simply as a sweetener and is known as a food with significant nutritional properties and as a natural product with valuable therapeutic applications, due to its biological effects, such as an antibacterial, antioxidant, anti-tumour, anti-inflammatory and antiviral. This book focuses on the production, consumption and health benefits of honey and discusses the impact of different honey types on the content of trace materials, composition of phenolic and flavonoid antioxidant activity contributing to human health; high performance liquid chromatography determination of antibiotics in honey; phenolic compounds in honey as health promoters; quality control of honey using spectroscopic methods and medicalisation of honey.
