Abstract: This first volume of a 2-volume set is devoted to nutritional aspects of citrus fruits and their products, fruit anatomy, qualitative and quantitative chemical compositions of fresh fruits and their products, and bioregulation, and is presented for students, technologists, nutritionists, biochemists and plant scientists. The information provided should be useful in assessing the nutritional benefit, product potential, and chemical complexity of citrus fruits. Substantial emphasis is placed on the components of citrus fruits and their chemical composition. The individual topics (e.g., role in human nutrition, organic acids, essential oils) are presented by appropriate authoritative investigators. (wz).
First published in 1997. Natural toxicants are the subject of research throughout the world, and they are used for many purposes. The Handbook of Plant and Fungal Toxicants presents a wide range of compounds and considers how they relate to food safety, therapeutic purposes in medicine, and uses in breeding plants for enhanced resistance to insects and disease. Alkaloids, both from plant and fungal sources, are emphasized. Also covered are a variety of toxicants and phytochemicals including: bracken fern poisons polyphenolics gossypol flavones isoflavones pyrimidine glycosides fruit and vegetable allergens linear furanocoumarins photosensitizing agents nitrates oxalates Pinus ponderosa toxicants The text stresses the positive aspects of plant secondary compounds and presents examples of beneficial attributes in the context of environmental protection and human health. An international authorship addresses the global diversity and ecological distribution of plant and fungal toxicants. This handbook is ideal for senior-level college students and post-graduate students studying animal science, toxicology, and pharmaceutical sciences.
The remarkable growth of food technology in industry has been matched by an equal development of related educational programs in food science in colleges and universities in many countries. A vast and growing body of reference books is now available to profes sionals in the field. They have at their fingertips the current state of the art and knowledge in the various areas of specialization embraced by the food industry. For example, excellent reference books are available in the general area of food freezing. The Freezing Preservation of Foods by Tressler et al. is a four volume reference work which covers the subject in detail. Fundamentals of Food Freezing is a book written as a textbook. It repre sents the accumulated art and knowledge in the field of food freezing and draws upon the four volumes of The Freezing Preservation of Foods and the current literature in reference. This new textbook is designed as a unit of instruction in food freezing. As such, it is presented in 16 chapters. The total effect we have attempted to develop is a rounded overall presentation for the student. It is a pleasure to acknowledge the contributions of our many col laborators in preparing this text. These collaborators are identified in the list of contributors; to each, we are most deeply obliged. However, the undersigned are responsible for errors of omission or commission.
This book documents the proceedings of the symposium "Fundamentals and Applications of Anion Separations" held during American Chemical Society National Meeting in Chicago, Illinois, August 25-30, 200I. Nearly 40 papers devoted to discussions on anion separation related to fundamental research and applications were presented. The symposium, sponsored by Osram Sylvania, BetzDearbom, and the Separation Science & Technology Subdivision of the Industrial & Engineering Chemistry Division of the American Chemical Society was organized by Bruce A. Moyer, Chemical Sciences Division, Oak Ridge National Laboratory, P.O. Box 2008, Building. 4500S, Oak Ridge, TN 37831-6119, and Raj P. Singh, Chemicals and Powders R&D, Osram Sylvania, Chemical and Metallurgical Products Division, Towanda, PA 18848. It drew presenters from Australia, the Czech Republic, France, Germany, Japan, South Africa, Thailand, the United Kingdom, and the United States. Separations constitute an integral part of chemical industry. Chemical products typically originate in resources that must be concentrated and purified, chemically transformed, and subjected to fmal purification. Effluent streams from the processes must be treated to recycle reusable components and to remove environmentally harmful species. Some industrial processes are devoted to environmental cleanup after pollution has occurred. In addition, many analytical methods require a separation for preconcentration, or a separation may be an inherent part of the analysis itself. Micro separations occurring at membranes or interfaces are also related phenomena employed for ion sensing. Many species targeted for separation are naturally anionic. Although the standard separations techniques ofextraction, ion exchange, adsorption, precipitation, etc.
This book focuses on phytonutrients, specifically, the highly oxygenated triterpenoids called limonoids that occur primarily in the genus Citra and other closely related genera. It reviews the history of chemical research on limonoids and discusses their biological benefits, including cancer prevention in humans and antifeedant activity in agricultural pests.
The issue of food authenticity is not new. For centuries unscrupulous farmers and traders have attempted to 'extend', or othewise alter, their products to maximise revenues. In recent years the subject has reached new prominence and there even have been situations where food authenticity has featured as a newspaper headline in various countries. Food legislation covering the definition, and in some cases composition, of various commodities has been in place in developed countries for many years and paradoxically it is the legislative trend away from emphasis on composition and more on accurate and truthfullabeliing that has been one driving force for the authenticity issue. Another, and many would speculate as the more potent, driving force is the move towards fewer and larger supermarket chains in many countries. Such trading companies with their images of quality products, buying power and commercial standing, exercise considerable commercial power which has been claimed as a significant source of financial pressure on food prices and food commodity product quality. For whatever reason, recent food authenticity issues have become news and consumers, the media and enforcement authorities are showing more interest than ever before in the subject.
Based on the work of leading professionals in the field of nutrition research, it explores all aspects of the basic science and mechanics of food processing, food additives and more. Covering everything from acidulants to yogurt, it is intended for reference use in all libraries and the food industry in general. It is an invaluable resource that will prove indispensable for all food science needs.
