Download or read book The Curious Cook written by Harold McGee and published by . This book was released on 1990 with total page 339 pages. Available in PDF, EPUB and Kindle. Book excerpt: Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster
Download or read book Human Action The Scholar s Edition written by and published by Ludwig von Mises Institute. This book was released on with total page 953 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Infant Gut Microbiota Colonization and Food Impact written by Christophe Lacroix and published by Frontiers Media SA. This book was released on 2019-05-23 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt: This eBook is a collection of articles from a Frontiers Research Topic. Frontiers Research Topics are very popular trademarks of the Frontiers Journals Series: they are collections of at least ten articles, all centered on a particular subject. With their unique mix of varied contributions from Original Research to Review Articles, Frontiers Research Topics unify the most influential researchers, the latest key findings and historical advances in a hot research area! Find out more on how to host your own Frontiers Research Topic or contribute to one as an author by contacting the Frontiers Editorial Office: frontiersin.org/about/contact.
Download or read book Elementary Education Acts written by Great Britain. Education Commission and published by . This book was released on 1888 with total page 1330 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Application of Nanotechnology in Food Science and Food Microbiology written by Jayanta Kumar Patra and published by Frontiers Media SA. This book was released on 2018-06-25 with total page 213 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanotechnology is a fast-evolving discipline that already produces outstanding basic knowledge and industrial applications for the benefit of society. It is a new emerging and fascinating field of science, that permits advanced research in many areas. The first applications of nanotechnology mainly concerned material sciences; applications in the agriculture and food sectors are still emerging. Food science nanotechnology is an area of rising attention that unties new possibilities for the food industry. Due to the rapid population growth there is a need to produce food and beverages in a more efficient, safe and sustainable way. The application of nanotechnology in food has also gained great importance in recent years in view of its potential application to improve production of food crops, enhance nutrition, packaging and food safety overall. The new materials, products and applications are anticipated to bring lots of improvements to the food and related sectors, impacting agriculture and food production, food processing, distribution, storage, sanitation as well as the development of innovative products and sensors for effective detection of contaminants. Therefore, nanotechnology present with a large potential to provide an opportunity for the researchers of food science, food microbiology and other fields, to develop new tools for incorporation of nanoparticles into food system that could augment existing functions and add new ones. However, the number of relative publications currently available is rather small. The present Research Topic aims to provide with basic information and practical applications regarding all aspects related to the applications of nanotechnology in food science and food microbiology, namely, nanoparticle synthesis, especially through the eco-friendly perspective, potential applications in food processing, biosensor development, alternative strategies for effective pathogenic bacteria monitoring as well as the possible effects on human health and the environment.
Download or read book Harvesting Plant and Microbial Biodiversity for Sustainably Enhanced Food Security written by Laurent Laplaze and published by Frontiers Media SA. This book was released on 2018-03-19 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: The World population will reach 9 billion by 2050, with the majority of this growth occurring in developing countries. On the other hand, one in nine of the World's population suffers from chronic hunger, the vast majority of which live in developing countries. We therefore need to find new and sustainable solutions to feed this increasing population and alleviate the predicted negative impact of global changes on crop production. This e-Book deals with new strategies to improve food security and livelihoods in rural communities, reduce vulnerability, increase resilience and mitigate lthe impact of climate change and land degradation on agriculture. This collection of 18 articles addresses the major abiotic factors limiting crop production worldwide, how to characterize and exploit the available plant biodiversity to increase production and sustainability in agrosystems, and the use of beneficial microbes to improve production and reduce the use of fertilizers and pesticides.
Download or read book Food and Culture written by Carole Counihan and published by Routledge. This book was released on 2018-12-07 with total page 635 pages. Available in PDF, EPUB and Kindle. Book excerpt: This innovative and global best-seller helped establish food studies courses throughout the social sciences and humanities when it was first published in 1997. The fourth edition of Food and Culture contains favorite articles from earlier editions and several new pieces on food politics, globalism, agriculture, and race and gender identity.
Download or read book Application of Protective Cultures and Bacteriocins for Food Biopreservation written by Riadh Hammami and published by Frontiers Media SA. This book was released on 2019-09-20 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt: The use of microorganisms and their metabolites for the preservation of foods began in prehistory. Lactic acid bacteria are generally recognized as safe (GRAS) for this purpose. They produce organic acids, diacetyl, acetoin, hydrogen peroxide, reuterin, reutericyclin and bacteriocins, all of which inhibit foodborne pathogens and spoilage microorganisms. Bacteriocins and the strains that produce them are particularly effective as bio-preservatives in cheese, meat and vegetables. They hold the promise of ensuring the quality and safety of ready-to-eat, extended-shelf-life, fresh-tasting and minimally processed foods without chemical preservatives. This Research Topic provides an overview of bacterial cultures, bacteriocins and other metabolites that have shown promise for use as antimicrobial bio-preservatives in foods in general. Articles describing novel analytical technologies, strategies to reduce or eliminate pathogens in food systems or emerging technologies for the production or use of protective cultures or their bacteriocins are presented.
Download or read book Biofilms from a Food Microbiology Perspective Structures Functions and Control Strategies written by Avelino Alvarez-Ordóñez and published by Frontiers Media SA. This book was released on 2017-03-17 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt: Materials and equipment in food processing industries are colonized by surface-associated microbial communities called biofilms. In these biostructures microorganisms are embedded in a complex organic matrix composed essentially of polysaccharides, nucleic acids and proteins. This organic shield contributes to the mechanical biofilm cohesion and triggers tolerance to environmental stresses such as dehydratation or nutrient deprivation. Notably, cells within a biofilm are more tolerant to sanitation processes and the action of antimicrobial agents than their free living (or planktonic) counterparts. Such properties make conventional cleaning and disinfection protocols normally not effective in eradicating these biocontaminants. Biofilms are thus a continuous source of persistent microorganisms, including spoilage and pathogenic microorganisms, leading to repeated contamination of processed food with important economic and safety impact. Alternatively, in some particular settings, biofilm formation by resident or technological microorganisms can be desirable, due to possible enhancement of food fermentations or as a means of bioprotection against the settlement of pathogenic microorganisms. In the last decades substantial research efforts have been devoted to unravelling mechanisms of biofilm formation, deciphering biofilm architecture and understanding microbial interactions within those ecosystems. However, biofilms present a high level of complexity and many aspects remain yet to be fully understood. A lot of attention has been also paid to the development of novel strategies for preventing or controlling biofilm formation in industrial settings. Further research needs to be focused on the identification of new biocides effective against biofilm-associated microorganisms, the development of control strategies based on the inhibition of cell-to-cell communication, and the potential use of bacteriocins, bacteriocin-producing bacteria, phage, and natural antimicrobials as anti-biofilm agents, among others. This Research Topic aims to provide an avenue for dissemination of recent advances within the “biofilms” field, from novel knowledge on mechanisms of biofilm formation and biofilm architecture to novel strategies for biofilm control in food industrial settings.
Download or read book Proteomics for Studying Foodborne Microorganisms and Their Impact on Food Quality and Human Health written by Rosa Anna Siciliano and published by Frontiers Media SA. This book was released on 2019-10-15 with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foodborne microorganisms play a pivotal role in mediating the tight relation between food and human health from a dual perspective. In fact, notwithstanding the introduction of strict regulations and new technologies to ensure food quality and safety, foodborne pathogens continue to cause infections and diseases and represent a serious public health concern, while spoilage bacteria can severely affect food quality thus leading to major industry and commercial losses. On the other hand, probiotics positively affect human health, promoting digestion and uptake of dietary nutrients, strengthening intestinal barrier function, modulating immune response and enhancing antagonism towards pathogens. Nowadays, proteomics represents a key discipline to perform high-throughput studies in the field of food microbiology and enables the most accurate identification of complex networks of proteins involved in the cell adaptation to different growth conditions as well as in beneficial or harmful effects on human health. The present eBook offers an overview of the most up to date proteomic methodologies and further assesses the strength of proteomics in exploring different aspects of the foodborne microorganism life-style and defining biomarkers of food quality and safety.
Download or read book Game Changer Next Generation Sequencing and Its Impact on Food Microbiology written by Jennifer Ronholm and published by Frontiers Media SA. This book was released on 2018-04-26 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in next-generation sequencing technologies (NGS) are revolutionizing the field of food microbiology. Microbial whole genome sequencing (WGS) can provide identification, characterization, and subtyping of pathogens for epidemiological investigations at a level of precision previously not possible. This allows for connections and source attribution to be inferred between related isolates that may be overlooked by traditional techniques. The archiving and global sharing of genome sequences allow for retrospective analysis of virulence genes, antimicrobial resistance markers, mobile genetic elements and other novel genes. The advent of high-throughput 16S rRNA amplicon sequencing, in combination with the advantages offered by massively parallel second-generation sequencing for metagenomics, enable intensive studies on the microbiomes of food products and the impact of foods on the human microbiome. These studies may one day lead to the development of reliable culture-independent methods for food monitoring and surveillance. Similarly, RNA-seq has provided insights into the transcriptomes and hence the behaviour of bacterial pathogens in food, food processing environments, and in interaction with the host at a resolution previously not achieved through the use of microarrays and/or RT-PCR. The vast un-tapped potential applications of NGS along with its rapidly declining costs, give this technology the ability to contribute significantly to consumer protection, global trade facilitation, and increased food safety and security. Despite the rapid advances, challenges remain. How will NGS data be incorporated into our existing global food safety infrastructure? How will massive NGS data be stored and shared globally? What bioinformatics solutions will be used to analyse and optimise these large data sets? This Research Topic discusses recent advances in the field of food microbiology made possible through the use of NGS.
Download or read book Management of Fusarium Species and Their Mycotoxins in Cereal Food and Feed written by Thomas Miedaner and published by Frontiers Media SA. This book was released on 2017-11-10 with total page 261 pages. Available in PDF, EPUB and Kindle. Book excerpt: Health and safety of food and feed are the most important criteria for their quality. The quality of feed is in turn important for animal health, the environment and for the safety of food from animal origin. Fungi belonging to the Fusarium genus are widespread in crops causing plant diseases and producing toxic metabolites. Fusarium species can colonize plants during their growth on the field and cause serious damage in terms of yield and quality of harvested grains. One of the most important fungal diseases of wheat and other cereals in the world is Fusariumhead blight caused by the fungal pathogens Fusarium graminearum and Fusarium culmorumand others. In addition, these fungi produce mycotoxins, contaminating food and feed. The most important Fusarium mycotoxins include trichothecenes, zearalenone and fumonisins, primarily because of their prevalence, but also because of the toxic effect to humans and animals. However, these fungi produce also other mycotoxins such as moniliformin, beauvericin, enniantin or fusarins. Food and feed can be contaminated with mycotoxins at various stages in the production chain resulting in serious problems with health, safety and economic losses. It is estimated that 25% of the crop in the world each year are contaminated with these metabolites, the problem affects both industrialized countries and developing countries. The aim of this Research Topic of Frontiers in Microbiology is to publish state of the art research about occurrence and genomics of Fusarium species and their mycotoxins in the whole food and feed chain starting from the crops as well as implications for health and economic aspects. This research topic highlights the current knowledge on the plant diseases caused by Fusarium fungi as well as all aspects of Fusarium mycotoxin contamination of crops, food and feed, taking into account decontamination methods.
Download or read book Next Generation Probiotics From Commensal Bacteria to Novel Drugs and Food Supplements written by Philippe Langella and published by Frontiers Media SA. This book was released on 2019-11-22 with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Harm and Benefit of Plant and Fungal Secondary Metabolites in Food Animal Production written by Michael D. Flythe and published by Frontiers Media SA. This book was released on 2018-06-21 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt: Livestock species are either herbivores or omnivores that are maintained largely on plant-based diets. We have long appreciated the importance of understanding dietary plants from both nutritional and agronomic perspectives. However, it is increasingly clear that the fungi, bacteria and other microorganisms that live in the plants and animals are also significant factors in the ecology of agricultural animals. Many of the effects exerted on animals by dietary plants are attributable to secondary metabolites produced by the plants themselves or commensal microorganisms. Some fungal and plant secondary metabolites have multiple biological effects. We must be careful not to categorize a plant as strictly beneficial or harmful. Furthermore, we must be careful not to categorize even a particular plant or fungal compound as strictly beneficial or harmful. Rather, the harm or benefit of secondary metabolites are often dependent on the metabolic status of the animal, the interaction with other dietary factors including other secondary metabolites, and the dose received through the diet. This collection examines a range of agriculturally important plant and fungal products including essential oils, alkaloids, isoflavones and nitrates.
Download or read book Food Policy and Practice in Early Childhood Education and Care written by Francesca Vaghi and published by Taylor & Francis. This book was released on 2023-11-24 with total page 134 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is about food and feeding in early childhood education and care, offering an exploration of the intersection of children’s food, education, family intervention, and public health policies. The notion of ‘good’ food for children is often communicated as a matter of common sense by policymakers and public health authorities; yet the social, material, and practical aspects of feeding children are far from straightforward. Drawing on a detailed ethnographic study conducted in a London nursery and children’s centre, this book provides a close examination of the practices of childcare practitioners, children, and parents, asking how the universalism of policy and bureaucracy fits with the particularism of feeding and eating in the early years. Looking at the unintended consequences that emerged in the field, such as contradictory public health messaging and arbitrary policy interventions, the book reveals the harmful assumptions about disadvantaged groups that are perpetuated in policy discourse, and challenges the constructs of individual choice and responsibility as main determinants of health. Children’s food practices at the nursery are examined to explore the notion that, whilst for adults it is what children eat that often matters most, to children it is how they eat that is more important. This book contributes to a growing body of literature evidencing how children’s food is a contested domain, in which power relations are continuously negotiated. This raises questions not only on how children can be included in policy beyond a tokenistic involvement but also on what children’s well-being might mean beyond the biomedical sphere. The book will particularly appeal to students and scholars in food and health, food policy, childhood studies, and medical anthropology. Policymakers and non-governmental bodies working in the domains of children’s food and early years policies will also find this book of interest.
Download or read book Dietary Supplements Botanicals and Herbs at The Interface of Food and Medicine written by Alessandra Durazzo and published by Frontiers Media SA. This book was released on 2022-07-28 with total page 660 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Value of Food Loss and Waste Not All Food Is Created Equal written by Karen A. Cooper and published by Frontiers Media SA. This book was released on 2021-07-28 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt: Karen Cooper, Namy Espinoza Orias and Alexi Ernstoff are part of the FReSH project led by the World Business Council on Sustainable Development and the EAT Foundation. Food Loss and Waste is one of the transformational goals within the FReSH project, with the objective of deploying the most impactful business solutions at system level to reduce it. All other Topic Editors declare no competing interests with regards to the Research Topic subject.
