Download or read book Water Science for Food Health written by Zeki Berk and published by CRC Press. This book was released on 2001-08-17 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: Was held in Zichron Yaakov, Israel, on 16-21 September 2000. This book is the complete collection of the invited lectures presented at the Symposium. Research interest in the fundamental properties of water and water-mediated phenomena has generated a wealth of new knowledge and novel technological applications in widely diverse areas: food science, agriculture, microbial and plant physiology and metabolism, human health, environrnent. ...The title of lhe Symposium: "Water Science for Food, Health, Agriculture and Environrnent" was defined so as to reflect this diversity. True to the tradition set by previous ISOPOW meetings, ISOPOW 2000 was planned according to the Gordon Conference concept. About 110 participants, not including accompanying guests and students, from 21 different countries attended the Symposium. The scientific programme consisted of 22 invited lectures, 60 poster presentations and two sessions of expert panel discussions with audience participation. Two additional sessions were devoted to the oral presentation and discussion of selected posters. Sufficient time for discussion was allocated at each session and between sessions and this was utilized well by the participants. The scientific leveI of the program met with extreme participant satisfaction. One of the most significant events of the Symposium was the panel discussion session entitled "Critical Issues Related to Water Activity." The original views and ideas expressed at this session and the heated discussion around controversial issues and open questions should lead to the following conclusion: "Water Science" will continue to generate new material of utmost importance and high scientific quality for many more ISOPOW meetings to come.

Download or read book Dietary Reference Intakes for Water Potassium Sodium Chloride and Sulfate written by Institute of Medicine and published by National Academies Press. This book was released on 2005-06-18 with total page 639 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate The Dietary Reference Intakes (DRIs) are quantitative estimates of nutrient intakes to be used for planning and assessing diets for healthy people. This new report, the sixth in a series of reports presenting dietary reference values for the intakes of nutrients by Americans and Canadians, establishes nutrient recommendations on water, potassium, and salt for health maintenance and the reduction of chronic disease risk. Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate discusses in detail the role of water, potassium, salt, chloride, and sulfate in human physiology and health. The major findings in this book include the establishment of Adequate Intakes for total water (drinking water, beverages, and food), potassium, sodium, and chloride and the establishment of Tolerable Upper Intake levels for sodium and chloride. The book makes research recommendations for information needed to advance the understanding of human requirements for water and electrolytes, as well as adverse effects associated with the intake of excessive amounts of water, sodium, chloride, potassium, and sulfate. This book will be an invaluable reference for nutritionists, nutrition researchers, and food manufacturers.

Download or read book New Research and Developments of Water Soluble Vitamins written by and published by Academic Press. This book was released on 2018-02-21 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: New Research and Developments of Water-Soluble Vitamins, Volume 83, provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimize health. The book provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits. With up-to-date information on food science, including raw materials, production, processing, distribution and consumption, it is an ideal resource for nutritionists and researchers alike. Contains guidance from carefully selected researchers that is based on his/her long experience and high expertise on the subject matter Presents updated and in-depth critical discussions of available information, giving readers a unique opportunity to gain a broad view of the subject Provides high quality illustrations, with a high percentage in color, to enhance the content

Download or read book Water Activity and Food written by John Troller and published by Elsevier. This book was released on 2012-12-02 with total page 253 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water Activity and Food explores the role of water activity in the water relations of microorganisms and in food processing, packaging, and storage. It reviews the literature and provides numerous examples demonstrating the use of water activity to predict the reactions of microorganisms or the stability of food components. It also highlights cases where water activity is not a reliable predictor of events and considers some interesting interactions with other environmental parameters. Comprised of 11 chapters, this volume begins with an overview of water in foods and solutions, water activity values for foods, and water relations of enzyme activity. It then discusses lipid oxidation, enzyme reactions and non-enzymatic browning, and several other food-related factors. The reader is also introduced to water relations of microbial growth; the effects of water on microbial survival; the spoilage and preservation of foods at various levels of water activity; the water relations of food-borne pathogens such as Salmonella and toxigenic molds; the importance of water activity in non-microbiological aspects of food processing and storage; and the influence of atmospheric relative humidity on sanitation and the protection of food products. This book is an important source of information for researchers in food microbiology and microbial water relations.

Download or read book Food Safety and Human Health written by Ram Lakhan Singh and published by Academic Press. This book was released on 2019-07-30 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Safety and Human Health provides a framework to manage food safety risks and insure safe food system. This reference takes a reader-friendly approach in presenting the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods. It provides the basic principles of food toxicology and its processing and safety for human health to help professionals and students better understand the real problems of toxic materials. This essential resource will help readers address problems regarding food contamination and safety. It will be particularly useful for graduate students, researchers and professionals in the agri-food industry. Encompasses the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods Features areas of vital concern to consumers, such as the toxicological implications of food, implications of food processing and its safety to human health Focuses on the safety aspects of genetically modified foods currently available

Download or read book Water Properties in Food Health Pharmaceutical and Biological Systems written by David S. Reid and published by John Wiley & Sons. This book was released on 2010-07-06 with total page 802 pages. Available in PDF, EPUB and Kindle. Book excerpt: This title focuses on the comprehension of the properties of water in foods, enriched by the approaches from polymer and materials sciences, and by the advances of analytical techniques. The International Symposium on the Properties of Water (ISOPOW) promotes the exchange of knowledge between scientists involved in the study of food materials and scientists interested in water from a more basic point of view and the dialogue between academic and industrial scientists/technologists. This comprehensive book covers the topics presented at the 10th ISOPOW held in Bangkok, Thailand in 2007, including water dynamics in various systems, the role of water in functional food and nano-structured biomaterials. Special features include: Latest findings in the properties of water in food, pharmaceutical and biological systems Coverage of the 10th International Symposium on the Properties of Water (ISOPOW) Includes water dynamics, water in foods stability, and water in micro and nano-structured food and biomaterials Reflects the vast array of research and applications of water world wide

Download or read book Public Health Aspects of Food and Water Science written by J. A. Ireland and published by . This book was released on 1975 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Water Science Policy and Management written by Simon James Dadson and published by John Wiley & Sons. This book was released on 2020-01-07 with total page 421 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides an in-depth look at science, policy and management in the water sector across the globe Sustainable water management is an increasingly complex challenge and policy priority facing global society. This book examines how governments, municipalities, corporations, and individuals find sustainable water management pathways across competing priorities of water for ecosystems, food, energy, economic growth and human consumption. It looks at the current politics and economics behind the management of our freshwater ecosystems and infrastructure and offers insightful essays that help stimulate more intense and informed debate about the subject and its need for local and international cooperation. This book celebrates the 15-year anniversary of Oxford University’s MSc course in Water Science, Policy and Management. Edited and written by some of the leading minds in the field, writing alongside alumni from the course, Water Science, Policy and Management: A Global Challenge offers in-depth chapters in three parts: Science; Policy; and Management. Topics cover: hydroclimatic extremes and climate change; the past, present, and future of groundwater resources; water quality modelling, monitoring, and management; and challenges for freshwater ecosystems. The book presents critical views on the monitoring and modelling of hydrological processes; the rural water policy in Africa and Asia; the political economy of wastewater in Europe; drought policy management and water allocation. It also examines the financing of water infrastructure; the value of wastewater; water resource planning; sustainable urban water supply and the human right to water. Features perspectives from some of the world’s leading experts on water policy and management Identifies and addresses current and future water sector challenges Charts water policy trends across a rapidly evolving set of challenges in a variety of global areas Covers the reallocation of water; policy process of risk management; the future of the world’s water under global environmental change; and more Water Science, Policy and Management: A Global Challenge is an essential book for policy makers and government agencies involved in water management, and for undergraduate and postgraduate students studying water science, governance, and policy.

Download or read book Water Activity in Foods written by Gustavo V. Barbosa-Cánovas and published by Wiley-Blackwell. This book was released on 2007-10-09 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water Activity in Foods: Fundamentals and Applications is a one-of-a-kind reference text that brings together an international group of food scientists, chemists, and engineers to present a broad but thorough coverage of an important factor known to influence the attributes of foods – water activity. A team of experienced editors designed this book for lasting value as a sound introduction to the concept of water activity for neophytes and seasoned professionals in both academe and industry. Topics have been carefully selected to provide a comprehensive understanding of the mechanisms by which water activity influences the quality, shelf life, and safety of food products. Other approaches for studying water relations in foods are also discussed including the polymer science approach and water mobility by nuclear magnetic resonance. Concepts in the practical uses and applications of water activity for food formulation, processing, and storage are generously illustrated with practical examples from the food industry that will facilitate later application by professionals in their own laboratories and production facilities. Progressing from the scientific to the practical, the book examines the fundamentals and relationships of water activity, ranging from glass transition theory and the measurement of moisture content, water activity, and isotherms, to ways in which water activity affects microorganisms, chemical reaction rates and physical properties, to moisture gain and loss through packaging, water activity as a hurdle, and applications of water activity management in the food industry and non-food systems. Water Activity in Foods belongs on the shelves of all food science professionals for use in product development, quality control, and food safety. Students and newcomers to these areas will appreciate the instructional approach adopted by the experienced teachers and industry specialists who have contributed chapters to this comprehensive overview.

Download or read book Phase Transitions in Foods written by Yrjo H Roos and published by Academic Press. This book was released on 2015-10-05 with total page 381 pages. Available in PDF, EPUB and Kindle. Book excerpt: Phase Transitions in Foods, Second Edition, assembles the most recent research and theories on the topic, describing the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the effect of transitions on mechanical and chemical changes, and the application of modeling in predicting stability rates of change. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. It should become a valuable resource for anyone involved with food engineering, processing, storage, and quality, as well as those working on related properties of pharmaceuticals and other biopolymers. Contains descriptions of non-fat food solids as "biopolymers" which exhibit physical properties that are highly dependent on temperature, time, and water content Details the effects of water on the state and stability of foods Includes information on changes occurring in state and physicochemical properties during processing and storage The only book on phase and state transitions written specifically for the applications in food industry, product development, and research

Download or read book Pure Water written by Case Adams and published by Logical Books. This book was released on 2024-01-29 with total page 245 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water is our most essential element. Every day we drink it, bathe in it, cook with it and wash with it. What do we know about our water? Where does it come from? Is it clean? Is it healthy? Perhaps it is polluted or toxic. Perhaps what comes out of our faucet is making us sick. Perhaps we are slowly poisoning our bodies. Or perhaps not, depending upon our water source and treatment method. "Pure Water" engages all of these questions and more. Here the latest scientific discoveries about water and its many magical and healing properties are unveiled. Here the latest research on water pollutants and contamination sources are exposed. Here we discover our options for home filtration, the truth about bottled water, and the facts on water treatment. From "Pure Water" we gain clarity regarding the epidemic of dehydration, and discover how to use water to heal and feel better every day.

Download or read book Water The Shocking Truth written by Paul Chappuis Bragg and published by Health Science Publications, Inc.. This book was released on 2004 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Achieving Water Energy Food Nexus Sustainability A Science and Data Need or a Need for Integrated Public Policy written by Richard George Lawford and published by Frontiers Media SA. This book was released on 2020-10-27 with total page 336 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 Water energy food health solutions innovations for low carbon climate resilient drylands written by Rabi Mohtar and published by Frontiers Media SA. This book was released on 2023-04-13 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Applied Water Science Volume 1 written by Inamuddin and published by John Wiley & Sons. This book was released on 2021-06-22 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water is one of the most precious and basic needs of life for all living beings, and a precious national asset. Without it, the existence of life cannot be imagined. Availability of pure water is decreasing day by day, and water scarcity has become a major problem that is faced by our society for the past few years. Hence, it is essential to find and disseminate the key solutions for water quality and scarcity issues. The inaccessibility and poor water quality continue to pose a major threat to human health worldwide. Around billions of people lacking to access drinkable water. The water contains the pathogenic impurities; which are responsible for water-borne diseases. The concept of water quality mainly depends on the chemical, physical, biological, and radiological measurement standards to evaluate the water quality and determine the concentration of all components, then compare the results of this concentration with the purpose for which this water is used. Therefore, awareness and a firm grounding in water science are the primary needs of readers, professionals, and researchers working in this research area. This book explores the basic concepts and applications of water science. It provides an in-depth look at water pollutants’ classification, water recycling, qualitative and quantitative analysis, and efficient wastewater treatment methodologies. It also provides occurrence, human health risk assessment, strategies for removal of radionuclides and pharmaceuticals in aquatic systems. The book chapters are written by leading researchers throughout the world. This book is an invaluable guide to students, professors, scientists and R&D industrial specialists working in the field of environmental science, geoscience, water science, physics and chemistry.

Download or read book Treatise on Water Science written by and published by Newnes. This book was released on 2010-09-01 with total page 2131 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water quality and management are of great significance globally, as the demand for clean, potable water far exceeds the availability. Water science research brings together the natural and applied sciences, engineering, chemistry, law and policy, and economics, and the Treatise on Water Science seeks to unite these areas through contributions from a global team of author-experts. The 4-volume set examines topics in depth, with an emphasis on innovative research and technologies for those working in applied areas. Published in partnership with and endorsed by the International Water Association (IWA), demonstrating the authority of the content Editor-in-Chief Peter Wilderer, a Stockholm Water Prize recipient, has assembled a world-class team of volume editors and contributing authors Topics related to water resource management, water quality and supply, and handling of wastewater are treated in depth

Download or read book Drinking Water and Health written by National Research Council and published by National Academies Press. This book was released on 1980-02-01 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most recent volume in the Drinking Water and Health series contains the results of a two-part study on the toxicity of drinking water contaminants. The first part examines current practices in risk assessment, identifies new noncancerous toxic responses to chemicals found in drinking water, and discusses the use of pharmacokinetic data to estimate the delivered dose and response. The second part of the book provides risk assessments for 14 specific compounds, 9 presented here for the first time.