This book is one of three volumes that are an expansion of Mycotoxins in Foodstuffs, Second Edition, and it focuses on cocoa, coffee, fruits and fruit products, medicinal plants, nuts, spices, and wine. In addition all foodstuffs of plant origin except cereals and cereal products are covered.
Mycotoxins in Plants and Plant Products - Cocoa, Coffee, Fruits and Fruit Products, Medicinal Plants, Nuts, Spices, Wine comprises:
More than 280 new publications and 900 publications in all
Each item includes "Co-contamination", showing the co-occurrence of mycotoxins in a foodstuff, where possible
Each item includes "Further contamination", describing the same or further foodstuff/s with its/their mycotoxins documented, where possible
Single chapter overview with all mycotoxins and their foodstuff-spectrum
Single chapter overview with each single foodstuff and its mycotoxin-spectrum
Separate list of the articles dealing with conventionally and organically produced foodstuffs and their mycotoxin contamination
Written by a group of world-renowned experts, the second volume in this groundbreaking set continues where the first volume left off, focusing on fermentation products that contribute to human welfare across a variety of industries.
Green technologies are no longer the future of science, but the present. With more and more mature industries, such as the process industries, making large strides seemingly every single day, and more consumers demanding products created from green technologies, it is essential for any business in any industry to be familiar with the latest processes and technologies. It is all part of a global effort to go greener, and this is nowhere more apparent than in fermentation technology.
This second volume in the groundbreaking new set, High Value Fermentation Products, focuses on industries that a concerned with human welfare, including the leather industry, textiles, pharmaceutical and medical, food processing, and others. Covering topics such as chitin and chitosan, microbial polyhydroxyalkanoates, propanediol, and many others, the editors and contributors have contributed to an extremely important facet of chemical and process engineering and how to move these industries into a much more sustainable and environmentally conscious direction. From converting waste into apparel to creating healthier foods and more effective medicines, this is truly a monumental work that is a must-have for any chemical engineer, scientist, or chemist.
Описание: This book offers the state of the art on the progress and accomplishments of 25 years of research at the Associate Laboratory LSRE-LCM - Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials on lignin conversion to value-added products and their downstream separation. The first valorisation pathway presented for lignin is its partial depolymerisation by oxidation for the production of low molecular weight phenolic compounds, such as vanillin and syringaldehyde, and the second one is the lignin application as macromonomer for polyurethane synthesis. In this book, the authors present the integration of these two valorisation pathways as an exclusive vision of LSRE-LCM resulting from hands-on experience on reaction and separation processes: the integrated process for lignin valorisation. In this perspective, the lignin is oxidized to simultaneously produce syringaldehyde and vanillin, and the obtained by-products to produce a polyol for lignin-based polyurethanes, completing the lignin value chain. On the perspective of pulp mill-related biorefineries, a valorisation route for eucalyptus bark is also presented, focusing on LSRE-LCM experience on extraction and separation of bioactive polyphenols, giving some insights about further integration of extracted bark on biorefining operations.
Nutritional Composition and Antioxidant Properties of Fruits and Vegetables provides an overview of the nutritional and anti-nutritional composition, antioxidant potential, and health benefits of a wide range of commonly consumed fruits and vegetables.
This book is divided into two sections - fruits and vegetables - and provides comprehensive overview on a variety of vegetables such as inflorescence, flowers and flower buds (broccoli, cauliflower, cabbage), bulb, stem and stalk (onion, celery, asparagus, celery), leaves (watercress, lettuce, spinach), fruit and seed (peppers, squash, tomato, eggplant, green beans), roots and tubers (red beet, carrots, radish), and fruits such as citrus (orange, lemon, grapefruit), berries (blackberry, strawberry, lingonberry, bayberry, blueberry), melons (pumpkin, watermelon), and numerous other fruits (pomegranate, kiwifruit, passion fruit, apricot, cherry, plum, olive etc.).
Each chapter, contributed by an international expert in the field, also discusses the factors influencing antioxidant content such as genotype, environmental variation, and agronomic conditions.
Contains detailed information on nutritional and anti-nutritional composition for commonly consumed fruits and vegetables
Presents recent epidemiological information on health benefits of fresh produce
Provides in-depth information about the antioxidant properties of a range of fruits and vegetables
Описание: Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areasVolume 2 focuses on egg safety and nutritional quality. Part one provides an overview of egg contaminants, covering both microbial pathogens and chemical residues. Salmonella control in laying hens is the focus of part two. Chapters cover essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods. Finally, part three looks at the role of eggs in nutrition and other health applications. Chapters cover dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs, among other topics.With its distinguished editors and international team of contributors, Volume 2 of Improving the safety and quality of eggs and egg products is an essential reference for managers in the egg industry, professionals in the food industry using eggs as ingredients and all those with a research interest in the subject.
Описание: This book offers the state of the art on the progress and accomplishments of 25 years of research at the Associate Laboratory LSRE-LCM - Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials on lignin conversion to value-added products and their downstream separation. The first valorisation pathway presented for lignin is its partial depolymerisation by oxidation for the production of low molecular weight phenolic compounds, such as vanillin and syringaldehyde, and the second one is the lignin application as macromonomer for polyurethane synthesis. In this book, the authors present the integration of these two valorisation pathways as an exclusive vision of LSRE-LCM resulting from hands-on experience on reaction and separation processes: the integrated process for lignin valorisation. In this perspective, the lignin is oxidized to simultaneously produce syringaldehyde and vanillin, and the obtained by-products to produce a polyol for lignin-based polyurethanes, completing the lignin value chain. On the perspective of pulp mill-related biorefineries, a valorisation route for eucalyptus bark is also presented, focusing on LSRE-LCM experience on extraction and separation of bioactive polyphenols, giving some insights about further integration of extracted bark on biorefining operations.
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