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Food Safety
This book is designed to integrate the basic concepts of food safety with current developments and challenges in food safety and authentication. The first part describes basics of food safety, classification of food toxins, regulation and risk assessment. The second part focuses on particular toxins like mycotoxins, aromatic amines, heavy metals, pesticides, and polycyclic hydrocarbons. Recent developments and improvements in the detection of these contaminants are described. The third part deals with the authenticity and adulteration of food and food products, a topic which affects food trade on a national and international level.
Consumption In Malaysia Meeting of New Changes (Penerbit USM)
Understanding the consumers’ trend in Malaysia is vital to meet the changing demands of the Malaysian market. Consumption in Malaysia: Meeting of New Changes serves an invaluable resource to academics, researchers, tertiary students, business practitioners and local and foreigner investors on understanding the changes happened and happening in consumerism of Malaysia. The authors provide a comprehensive and much-needed overview of the current consumption and marketing patterns on various business sectors at multicontext level to offer useful insights on how the consumers and the market in Malaysia are changing in both product and service sectors. This knowledge is important to guide the readers to understand, segment and recommend solutions to various changing and emerging markets. In general this is an important book for business people, policy makers and researchers seeking to understand the pattern and trend of changing markets in Malaysia. Keywords: Universiti Sains Malaysia, Penerbit Universiti Sains Malayia, Penerbit USM
Mycotoxins Study
The evaluation of the presence of mycotoxins in different matrices is achieved through different analytical tools (including quantitative or qualitative determinations). Studies of mycotoxin isolation, using chromatographyc equipment coupled to spectrometry detectors (QTrap-MS/MS, MS/MS tandem, QTOF-MS/MS), are the most useful tools to control their presence. All these studies represent key steps in the establishment of the limits of detection, limits of quantification, points of identification, accuracy, reproducibility, and repeatability of different procedures. The maximum permitted or recommended levels for mycotoxins in different matrices are within a wide range (including the levels to...
Monoamine Oxidases and their Inhibitors
Published since 1959, International Review of Neurobiology is a well-known series appealing to neuroscientists, clinicians, psychologists, physiologists, and pharmacologists. Led by an internationally renowned editorial board, this important serial publishes both eclectic volumes made up of timely reviews and thematic volumes that focus on recent progress in a specific area of neurobiology research. In this volume, invited experts provide authoritative reviews on various aspects of Monoamine Oxidase and its Inhibitors. Leading authors review state-of-the-art in their field of investigation and provide their views and perspectives for future research Chapters are extensively referenced to provide readers with a comprehensive list of resources on the topics covered All chapters include comprehensive background information and are written in a clear form that is also accessible to the non-specialist
The Science of Thai Cuisine
Lists of the most popular or delicious dishes in the world always include Thai food. Sriracha sauce has gone from a dipping sauce made in a small town in Thailand to become a recognizable flavor in cuisine worldwide. With a reputation of being hot and spicy, it is not uncommon to see those who try Thai food for the first time shedding tears and sporting a red nose. Yet, the Thai national cuisine has gained a high degree of global recognition and admiration despite Thailand being a relatively small country. Is this down to sheer luck, its being an extensive work of art, or, possibly, because of scientific literacy? The Science of Thai Cuisine: Chemical Properties and Sensory Attributes approa...
Upgrading Waste for Feeds and Food
Upgrading Waste for Feeds and Food considers how wasted or underutilized nutrients could be recovered and upgraded in order to make more food available, either directly or through animal intermediaries. This book assesses what progress had already been made in seeking a solution to the problem of large quantities of food being wasted. The topics discussed include the world outlook for food, sources of food waste, and recovery and utilization of protein from slaughterhouse effluents by chemical precipitation. The silage production, use of microbiological agents in upgrading waste for feed and food, and underutilized proteins for beverages are also elaborated. This text likewise covers the crude pectate gelling agents in heat processed foods and utilization of food wastes as raw material in the pet-food industry. This publication is a good source for agriculturists, nutritionists, and food technologists concerned with recovering wasted food.
Brand Islam
From food products to fashions and cosmetics to children’s toys, a wide range of commodities today are being marketed as “halal” (permitted, lawful) or “Islamic” to Muslim consumers both in the West and in Muslim-majority nations. However, many of these products are not authentically Islamic or halal, and their producers have not necessarily created them to honor religious practice or sentiment. Instead, most “halal” commodities are profit-driven, and they exploit the rise of a new Islamic economic paradigm, “Brand Islam,” as a clever marketing tool. Brand Islam investigates the rise of this highly lucrative marketing strategy and the resulting growth in consumer loyalty to...
Herbs for Health
Most books in the field of medicinal herbs are written for academic or scientific institutions such as universities and research institutes. This book, however, provides a general overview of more than 350 medicinal plants. In addition, it provides an introduction to the subject, the health benefits and secondary metabolites of each plant, its use in herbal teas, as a tincture and herbal syrup, herbal water, or the essential oils in ointments and creams. The book provides brief and straightforward explanations of these plants, accompanied by high-quality, colourful photos.
ASEAN Food Journal
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