Handbook of Food Science, Technology, and Engineering - 4 Volume Set

Handbook of Food Science, Technology, and Engineering - 4 Volume Set

Author: Y. H. Hui

Publisher: CRC Press

Published: 2005-12-19

Total Pages: 3539

ISBN-13: 146650787X

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Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The


Seafood research from fish to dish

Seafood research from fish to dish

Author: J.B. Luten

Publisher: BRILL

Published: 2023-08-28

Total Pages: 567

ISBN-13: 908686581X

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In this book, scientists from various disciplines address the advances in seafood research with respect to quality, safety, consumer’s demands and processing of wild and farmed fish. The nutritional properties of marine lipids and lipid oxidation from model systems to seafood are presented. Several contributions on the effects of natural anti-oxidants to prevent oxidation are also included. Effects of dietary factors on muscle tissue quality, pre-rigor processing and brining of farmed cod are covered. The development of rigor mortis and the quality of muscle in relation to commercial and experimental slaughter techniques are also discussed. Consumer’s knowledge, perception and need for information about seafood are discussed. Topics such as shelf life and microbial quality of seafood are covered in a range of contributions. Inactivation of micro organisms or biopreservation of seafood are included. Attention is paid to the development of the Quality Index Method for the evaluation of the quality of fresh fish and products. The characterisation and the quality of processed by-products are also presented. The presence of trace elements and organic contaminants in variety of seafood products is highlighted. Finally, several contributions regarding advanced methodologies to determine the quality of seafood are presented. This book will be of interest to anybody concerned with quality and safety of fish throughout the entire chain from catch to consumer.


Anthracycline Antibiotics in Cancer Therapy

Anthracycline Antibiotics in Cancer Therapy

Author: Franco M. Muggia

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 580

ISBN-13: 9400976305

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F. M. MUGGIA When faced with the inadequacies of current cancer treatment, we prefer to look at what the future may hold. Quite often, we take for granted the past, preferring research into totally new areas. However, the persistent development of fertile soil may yield surprising rewards for those who choose to build on the knowledge of the past--hence, this symposium on anthracycline antibiotics. Although the anthracycline antibiotics represent much of the present and future of cancer treatment, their actual use c stretches back barely two decades to the pioneering efforts of Aurelio Di Marco, who characterized the antitumor properties of daunomycin and adriamycin. * The clinical application of these two compounds heralded a decade of excitement among oncologists dealing with pediatric tumors, breast cancer, leukemias, and lymphomas, and opened new hope for patients afflicted with sar comas and a variety of other tumors that had been deemed - sistant to chemotherapy. These successes were tempered with the realization that the antitumor effect of anthracyclines could be achieved at times only at the very high price of risking cardiac decompensation and, almost invariably, with the occurrence of alopecia and other acute toxicities. This record of past achievements and problems has slowly given way to a present increasingly illuminated by our ability to modify the distressing toxicities of these agents. Detailed clinical studies supplemented by ingenious laboratory models have gradually elucidated mechanisms and risk factors im plicated in the cardiomyopathy.


Handbook of Muscle Foods Analysis

Handbook of Muscle Foods Analysis

Author: Leo M.L. Nollet

Publisher: CRC Press

Published: 2008-11-10

Total Pages: 990

ISBN-13: 142004530X

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In today's nutrition-conscious society, there is a growing awareness among meat scientists and consumers about the importance of the essential amino acids, vitamins, and minerals found in muscle foods. Handbook of Muscle Foods Analysis provides a comprehensive overview and description of the analytical techniques and application methodologies for t


Encyclopedia of Agricultural, Food, and Biological Engineering

Encyclopedia of Agricultural, Food, and Biological Engineering

Author: Dennis R. Heldman

Publisher: CRC Press

Published: 2010-10-21

Total Pages: 2001

ISBN-13: 1498711073

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Examining the role of engineering in delivery of quality consumer products, this expansive resource covers the development and design of procedures, equipment, and systems utilized in the production and conversion of raw materials into food and nonfood consumer goods. With nearly 2000 photographs, figures, tables, and equations including 128 color figures the book emphasizes and illustrates the various engineering processes associated with the production of materials with agricultural origin. With contributions from more than 350 experts and featuring more than 200 entries and 3600 references, this is the largest and most comprehensive guide on raw production technology.