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Chemical and Functional Properties of Food Components
Over three editions, this book described the contents of food raw materials and products, the chemistry/biochemistry of food components, as well as the changes occurring during post-harvest storage and processing affecting the quality of foods. The fourth edition of Chemical and Functional Properties of Food Components discusses the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality, including nutritional value, safety, and sensory properties. This new edition contains four new chapters: “Non-Protein Nitrogenous Compounds”; “Prooxidants and Antioxidants in Food”; “Non-Nutritive Bioactive Compounds in Food of Plant ...
Foundations of High Performance Polymers
This book presents some fascinating phenomena associated with the remarkable features of high performance polymers and also provides an update on applications of modern polymers. It offers new research on structure-property relationships, synthesis and purification, and potential applications of high performance polymers. The collection of topics i
Toxins and Other Harmful Compounds in Foods
Presents information, based on scientific evidence, on the contents of harmful compounds in food raw materials and products, such as grains, fruits and vegetables, mushrooms, seafood, milk and dairy products, meats, and various processed foods Shows the effects of environmental pollution and the conditions of harvesting and storage of the raw materials on food contamination Discusses the real food safety hazards to the consumers caused by toxins of microbial origin and chemical contamination Describes the beneficial role of processing to decrease the contents of harmful components in food products Presents the role of legislation, quality assurance systems, and available analytical techniques in assuring food safety
Food Nanotechnology
Nanotechnology offers great potential to revolutionize conventional food science and the food industry. The use of nanotechnology in the food industry promises improved taste, flavor, color, texture, and consistency of foodstuffs and increased absorption and bioavailability of nutraceuticals. Food Nanotechnology: Principles and Applications examines the current state of nanoscale phenomena and processes, benefits and risks of nanotechnology. This work contains 18 chapters particularly focused on the design, production, and utilization of nanoparticles, with specific applications for the food industry. Through several studies, it has been proven that nanotechnology can offer distinct advantag...
Queers in State Socialism
This short collection of essays engages with queer lives and activism in 1970s Poland, illustrating discourses about queerness and a trajectory of the struggle for rights which clearly sets itself apart, and differs from a Western-based narrative of liberation. Contributors to this volume paint an uneven landscape of queer life in state-socialist Poland in the 1970s and early 1980s. They turn to oral history interviews and archival sources which include police files, personal letters, literature and criticism, writings by sexuality experts, and documentation of artistic practice. Unlike most of Europe, Poland did not penalize same-sex acts, although queer people were commonly treated with su...
Wpływ Europejskiej Konwencji Praw Człowieka na funkcjonowanie biznesu
Adam Bodnar - doktor nauk prawnych; Rzecznik Praw Obywatelskich na kadencję 2015-2020; adiunkt w Zakładzie Praw Człowieka Wydziału Prawa i Administracji Uniwersytetu Warszawskiego; autor licznych publikacji na temat praw człowieka oraz prawa Unii Europejskiej. Adam Ploszka - doktorant w Zakładzie Praw Człowieka Wydziału Prawa i Administracji Uniwersytetu Warszawskiego, absolwent prawa i stosunków międzynarodowych na UW; prawnik w Helsińskiej Fundacji Praw Człowieka; autor publikacji z zakresu krajowej i międzynarodowej ochrony praw człowieka. Monografia stanowi oryginalne i nowatorskie w polskiej doktrynie prawniczej omówienie materialnych i proceduralnych aspektów oddziaływ...
Functional Properties of Food Components
An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and specific descriptions of selected, major foods, as well as such elements as biotechnology-engineered foods and food patents. While directed toward food technologists and nutritionists, the contents are also invaluable to biologists, engineers, and economists in agriculture, food production, and food processing. - Updates the first edition by the addition of genetic engineering progress - Contains previously unpublished information on food patents - Includes oriental and other ethnic foods, dietetic foods, and biotechnology-generated foods - Features additional material on poultry and fish
