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Handbook of Fluorescent Dyes and Probes
by R. W. SabnisA COMPLETE, UP-TO-DATE RESOURCE OF INFORMATION ON MORE THAN 150 FLUORESCENT DYES AND PROBES Handbook of Fluorescent Dyes and Probes is the most comprehensive volume available on the subject, covering all the available dyes and probes known to date in the literature for uses in various fields. Top dye expert Dr. Ram Sabnis organizes the compounds alphabetically by the most commonly used chemical name. He presents an easy-to-use reference complete with novel ideas for breakthrough research in medical, biological, chemical, color, material, physical and related allied fields. The ease of use of the handbook is further enhanced by various appendixes provided at the end of the book to conveniently and easily locate the dye as per the reader's need. This is the first book to give the CAS registry numbers, chemical structure, Chemical Abstract (CA) index name, all other chemical names, Merck Index number, chemical/dye class, molecular formula, molecular weight, physical form, solubility, melting point, boiling point, pKa, absorption maxima, emission maxima, molar extinction coefficient, and quantum yield of fluorescent dyes and probes, as well as to provide access to synthetic procedures (lab scale and industrial scale) of dyes and probes in a single source. This user-friendly handbook also features references on safety, toxicity and adverse effects of dyes and probes on humans, animals and the environment, including: acute/chronic toxicityaquatic toxicitycarcinogenicitycytotoxicityecotoxicitygenotoxocityhematotoxicityhepatotoxicityimmunotoxicitymarine toxicitymicrobial toxicitymutagenicitynephrotoxicityneurotoxicitynucleic acid damageoral toxicityphototoxicityphytotoxicityreproductive toxicityskin toxicity Containing imaging/labeling applications, biological/medical applications and industrial applications, Handbook of Fluorescent Dyes and Probes is a convenient, vital resource for industrial and academic researchers, and a valuable desktop reference for medical professionals, lab supervisors, scientists, chemists, biologists, engineers, physicists, intellectual property professionals, students, and professors. presentations. Dr. Sabnis is the recipient of the Perkin Innovation Award, Grand Innovation Award, Competitive Spirit Award, and Best Doctoral Thesis Award. He has written two books on color chemistry, namely, "Handbook of Biological Dyes and Stains" and "Handbook of Acid-Base Indicators."
Handbook of Fluoropolymer Science and Technology
by Scott T. Iacono Dennis W. Smith Suresh S. IyerFluoropolymers continue to enable new materials and technologies as a result of their remarkable properties. This book reviews fluoropolymer platforms of established commercial interest, as well as recently discovered methods for the preparation and processing of new fluorinated materials. It covers the research and development of fluoropolymer synthesis, characterization, and processing. Emphasis is placed on emerging technologies in optics, space exploration, fuel cells, microelectronics, gas separation membranes, biomedical instrumentation, and much more.In addition, the book covers the current environmental concerns associated with fluoropolymers, as well as relevant regulations and potential growth opportunities. Concepts, studies, and new discoveries are taken from leading international laboratories, including academia, government, and industrial institutions.
Handbook of Food Analysis Instruments
by TrevorExplore the Pros and Cons of Food Analysis InstrumentsThe identification, speciation, and determination of components, additives, and contaminants in raw materials and products will always be a critical task in food processing and manufacturing. With contributions from leading scientists, many of whom actually developed or refined each technique or
Handbook of Food and Bioprocess Modeling Techniques
by Shyam S. Sablani Ashim K. Datta M. Shafiur Rahman Arun S. MujumdarWith the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of techniques that scientists and researchers have at the
Handbook of Food Bioactive Ingredients: Properties and Applications
by Seid Mahdi Jafari Ali Rashidinejad Jesus Simal-GandaraBioactive ingredients, including both bioactive compounds and bioactive live organisms, are present in small amounts in natural sources such as fruits and vegetables. These ingredients have been continuously investigated during the last few decades and the epidemiological data suggest that their intake is associated with significant decreased risk of various disorders and chronic diseases owing to their anti-oxidant, anti-bacterial and anti-inflammatory qualities. Some of these natural ingredients such as catechins, curcumin, resveratrol, oleuropein, quercetin, rutin, hesperidin, sulforaphane, ellagic acid, and anthocyanins, have been studied as factors with possible direct or indirect effect on specific molecular pathways which are playing vital roles in the association with the pathophysiology of the chronic diseases such as cancer. In light of this, natural foods and food-derived products rich in bioactives have received recent growing attention. It has been reported that frequent consumption of fruits, vegetables, and their associated natural products have many health-promoting benefits that protect against degenerative illnesses including heart disease, arthritis, cancer, immune system decline, brain dysfunction, inflammation and cataracts. Functional foods and medicinal supplements containing encapsulated bioactive materials will be the future of new emerging products in the food and pharma industries. Such products present therapeutical and medicinal properties that can prevent and/or cure specific chronic diseases and disorders. Handbook Of Bioactive Ingredients provides a systematic overview of different food bioactive ingredients describing their chemistry, structure, functionality, safety/toxicity, oral delivery and their applications in functional foods. Detailed chapters will describe various bioactive ingredients including polyphenolic compounds such as phenolic acids, flavonoids and anthocyanins, carotenoids, sterols such as non-oxygenated carotenoids, xanthophylls and phytosterols, bioactive peptides such as marine bioactive peptides, animal bioactive peptides, plant bioactive peptides, microbial bioactive peptides, essential fatty acids like fish and marine oils and plant oils, live organisms like probiotics and yeasts, essential oils and oleoresins like monoterpens, sequiterpens and oleoresins, vitamins and minerals including liposoluble vitamins, hydrosoluble vitamins and trace minerals), and other bioactive compounds including prebiotics, oligosaccharides, dietary fibers and beta-glucan. This book is the first comprehensive collection of scientific evidence form published literature on natural bioactive ingredients.
Handbook of Food Chemistry
by Peter Chi Keung Cheung Bhavbhuti M. MehtaThis handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing and molecular gastronomy, as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.
Handbook of Food-Drug Interactions
by Beverly J. McCabe Eric H. Frankel Jonathan J. WolfeWith contributions from the fields of pharmacy, dietetics, and medicine, Handbook of Food-Drug Interactions serves as an interdisciplinary guide to the prevention and correction of negative food-drug interactions. Rather than simply list potential food-drug interactions, this book provides explanations and gives specific recommendations based on th
Handbook of Food Engineering
by Edited by Dennis R. Heldman Daryl B. Lund Cristina M. SabliovAs the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system.As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system.Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.
Handbook of Food Enzymology
by John R. Whitaker Alphons G. J. Voragen Dominic W. S. WongDiscussing methods of enzyme purification, characterization, isolation, and identification, this book details the chemistry, behavior, and physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture, shelf-life, nutritional value, and process tolerance of foods and food products. The book cov
Handbook of Food Factory Design
by Christopher G. BakerFood manufacturing has evolved over the centuries from kitchen industries to modern, sophisticated production operations. A typical food factory includes the food processing and packaging lines, the buildings and exterior landscaping, and the utility-supply and waste-treatment facilities. As a single individual is unlikely to possess all the necessary skills required to facilitate the design, the task will undoubtedly be undertaken by an interdisciplinary team employing a holistic approach based on a knowledge of the natural and biological sciences, most engineering disciplines, and relevant legislation. In addition, every successful project requires a competent project manager to ensure that all tasks are completed on time and within budget. This Handbook attempts to compress comprehensive, up-to-date coverage of these areas into a single volume. It is hoped that it will prove to be of value across the food-manufacturing community. The multi-disciplinary nature of the subject matter should facilitate more informed communication between individual specialists on the team. It should also provide useful background information on food factory design for a wider range of professionals with a more peripheral interest in the subject: for example, process plant suppliers, contractors, HSE specialists, retailers, consultants, and financial institutions. Finally, it is hoped that it will also prove to be a valuable reference for students and instructors in the areas of food technology, chemical engineering, and mechanical engineering, in particular.
Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 1
by Vinood B. Patel Rajaventhan Srirajaskanthan Victor R. PreedyHandbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 1 represents a multidisciplinary approach to food fortification. This book aims to disseminate important material pertaining to the fortification of foods from strategic initiatives to public health applications. Optimal nutritional intake is an essential component of health and wellbeing. Unfortunately situations arise on a local or national scale when nutrient supply or intake is deemed to be suboptimal. As a consequence, ill health occurs affecting individual organs or causing premature death. In terms of public health, malnutrition due to micronutrient deficiency can be quite profound imposing economic and social burdens on individuals and whole communities. This comprehensive text examines the broad spectrum of food fortification in all its manifestations. Coverage includes sections on definitions of fortifications, fortified foods, beverages and nutrients, fortifications with micronutrients, biofortification, impact on individuals, public health concepts and issues, and selective methods and food chemistry. Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 1 is an indispensable text designed for nutritionists, dietitians, clinicians and health related professionals.
Handbook of Food Preservation (Food Science And Technology Ser.)
by M. Shafiur RahmanThe processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.
Handbook of Food Preservation (Food Science and Technology)
by M. Shafiur RahmanThe processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr
Handbook of Food Process Design
by Jasim Ahmed Mohammad Shafuir RahmanIn the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption.Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.
Handbook of Food Process Modeling and Statistical Quality Control
by Mustafa OzilgenPresenting mathematical prerequisites in summary tables, this book explains fundamental techniques of mathematical modeling processes essential to the food industry. The author focuses on providing an in-depth understanding of modeling techniques, rather than the finer mathematical points. Topics covered include modeling of transport phenomena, kin
Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes (Contemporary Food Engineering)
by Theodoros Varzakas Constantina TziaPacked with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele
Handbook of Food Processing: Food Preservation (Contemporary Food Engineering)
by Theodoros Varzakas Constantina TziaPacked with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discus
Handbook of Food Safety Engineering
by Da-Wen SunThis book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth food safety detection techniques microbial inactivation techniques food safety management systems Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts. Part I details the principles of food safety including microbial growth and modelling. Part II addresses novel and rapid food safety detection methods. Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. Part V concludes the book with an overview of the major international food safety management systems such as GMP, SSOP, HACCP and ISO22000.
Handbook of Food Science and Technology 1
by Pierre Schuck Gérard Brulé Thomas Croguennec Romain JeantetThis book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.
Handbook of Food Science and Technology 2: Food Process Engineering and Packaging
by Romain Jeantet Thomas Croguennec Pierre Schuck Gérard BruleThis book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. "Science des aliments" is a general and introductory food science and technology handbook, based on the authors' Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor's and master's degree).
Handbook of Food Science and Technology 3: Food Biochemistry and Technology
by Romain Jeantet Gérard Brule Pierre Schuck Thomas CroguennecThis third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.
Handbook of Food Spoilage Yeasts (Contemporary Food Science)
by Tibor DeakFar more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition extends and restructures its scope and content to include important advances in the knowledge of microbial ecology, molecular biology, metabolic activity, and strategy for the prohibition and elimination of food borne yeasts. The author incorporates new
Handbook of Food Toxicology (Food Science and Technology)
by S.S. DeshpandeFrom health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food. The author discusses toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components to prevent contamination of food products and reduce epidemics of foodborne disease. The book contains more than 3000 references to facilitate further research, as well as recent guidelines from the FDA and World Health Organization regarding food hygiene and safety.
Handbook of Foodborne Diseases (Food Microbiology)
by Dongyou LiuClearly linked to consumption of foods, beverages, and drinking water that contain pathogenic microbes, toxins, or other toxic agents, foodborne diseases have undergone a remarkable change of fortune in recent decades, from once rare and insignificant malaises to headline-grabbing and deadly outbreaks. Unquestionably, several factors have combined to make this happen. These include a prevailing demand for the convenience of ready-to-eat or heat-and-eat manufactured food products that allow ready entry and survival of some robust, temperature-insensitive microorganisms; a drastic reduction in the costs of air, sea, and road transportation that has taken some pathogenic microorganisms to where they were absent previously; an expanding world population that has stretched the boundary of human activity; and an ageing population whose weakened immune functions provide a fertile ground for opportunistic pathogens to invade and thrive. Given the diversity of causative agents (ranging from viruses, bacteria, yeasts, filamentous fungi, protozoa, helminthes, toxins, to toxic agents), and the ingenuity of pathogenic microbes to evolve through genetic reassortment, horizontal gene transfer, and/or random genetic mutation, it has become an enormous challenge to understand how foodborne agents are able to evade host immune defenses and induce diseases, and also to develop and apply innovative approaches for improved diagnosis, treatment, and prevention of foodborne diseases. Handbook of Foodborne Diseases summarizes the latest findings on more than 100 foodborne diseases and their causative agents. With contributions from international experts on foodborne pathogens, toxins, and toxic agents research, this volume provides state-of-the-art overviews on foodborne diseases in relation to their etiology, biology, epidemiology, clinical presentation, pathogenesis, diagnosis, treatment, and prevention. Apart from offering a comprehensive textbook for undergraduate and postgraduate students in food, medical, and veterinary microbiology, this volume constitutes a valuable reference on foodborne diseases for medical professionals and health authorities, and forms an informative educational resource for the general public.
Handbook of Force Transducers: Characteristics and Applications
by Dan Mihai ŞtefănescuPart I introduces the basic “Principles and Methods of Force Measurement” according to a classification into a dozen of force transducerstypes: resistive, inductive, capacitive, piezoelectric, electromagnetic, electrodynamic, magnetoelastic, galvanomagnetic (Hall-effect), vibrating wires, (micro)resonators, acoustic and gyroscopic. Two special chapters refer to force balance techniques and to combined methods in force measurement. Part II discusses the “(Strain Gauge) Force Transducers Components”, evolving from the classical force transducer to the digital / intelligent one, with the incorporation of three subsystems (sensors, electromechanics and informatics). The elastic element (EE) is the “heart” of the force transducer and basically determines its performance. A 12-type elastic element classification is proposed (stretched / compressed column or tube, bending beam, bending and/or torsion shaft, middle bent bar with fixed ends, shear beam, bending ring, yoke or frame, diaphragm, axial-stressed torus, axisymmetrical and voluminous EE), with emphasis on the optimum place of the strain gauges. The main properties of the associated Wheatstone bridge, best suited for the parametrical transducers, are examined, together with the appropriate electronic circuits for SGFTs. The handbook fills a gap in the field of Force Measurement, both experts and newcomers, no matter of their particular interest, finding a lot of useful and valuable subjects in the area of Force Transducers; in fact, it is the first specialized monograph in this inter- and multidisciplinary field.