Pandemics and Innovative Food Systems, Kumar Anal, Anil
Название: Microbiology of Food Quality ISBN: 3110724928 ISBN-13(EAN): 9783110724929 Издательство: Walter de Gruyter Рейтинг: Цена: 17379.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
With consumer awareness increasing, the importance of the environmental impact of everyday products such as food becomes a major factor for the customer. This awareness was increased with the COVID-19 pandemic. This book introduces green and sustainable food technology and its use during a pandemic. In addition, it covers current topics?such as future food processing, methods of maintaining industrial hygiene and microbiological quality and safety
Автор: Nazneen, Sadaf Название: Emerging Pandemics ISBN: 1032265345 ISBN-13(EAN): 9781032265346 Издательство: Taylor&Francis Рейтинг: Цена: 15312.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Chandra, Satish Название: Accidents and disasters ISBN: 981199983X ISBN-13(EAN): 9789811999833 Издательство: Springer Рейтинг: Цена: 6288.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Showcasing internationally sourced case studies on disaster management, International Case Studies in the Management of Disasters presents a diverse range of case studies on how disasters, both natural and manmade, are being managed globally.
In the case of the last virus, the most ideal carrier animal for is a bat or snake, since humans don't consume snakes and bats in several areas of the world, but in some places like China they are consumed, and it is suspected that the new outbreak is also linked to the consumption of an infected bat. The same is the cause for other virus outbreaks in the past.
To prevent future epidemics, governments must take action on making policies for the sale and purchase of livestock like bats and snakes, and proper testing should be done before taking wild animals to the big markets near denser urban areas. One is the virus being brought into the market by an infected individual, the second is about the virus getting in the market with one infected animal, and the third predicts about the virus getting in the market with the help of several animals at once.
This book covers the following topics:
A Brief History
Business Risk and Continuity Planning
Who Is Most At Risk?
Modern Virus
Protecting Yourself Using Mask
...and much more
As far as animals are concerned, numerous contagious diseases have been transmitted from animals to humans by living with them and consuming them. Viruses keep adapting to different organisms and somewhere in between some humans consume them and get infected with a new type of viral or bacterial infection.
At this time, many people are wondering about how the actual outbreak started. Many suspected the Seafood Market to be the origin of the outbreak. But now the latest paper written by a large group of Chinese researchers from various institutions offers in-depth details about the people who got admitted into the hospital. It is said in the paper that the first person was admitted to the hospital no connection with the Seafood Market was found, and the number of people unrelated to the seafood market was a large percentage, according to Daniel Lucey, an infectious disease specialist at Georgetown University.
But it doesn't mean the virus hasn't been spread through the Seafood market, as many stalls were tested and showed a positive sign of the virus. Well, it is impossible to find an exact place of origin for this infectious and contagious disease, but it is also believed that it spread from animals to humans and then reached the Seafood Market, where it got a chance to infect the rest of the visitors in market.
Furthermore, Lucey says that the virus should have been transmitted between people just before because all of the viral diseases require a certain incubation period before showing any symptoms. Now it is very clear that the virus arrived in Seafood Market before getting transmitted to the population.
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Автор: Penna, Ana Lucia Barretto Название: Fermented Foods of Latin America ISBN: 1498738117 ISBN-13(EAN): 9781498738118 Издательство: Taylor&Francis Рейтинг: Цена: 33686.00 р. Наличие на складе: Нет в наличии.
Автор: Galanakis, Charis Название: Galanakis-Alternative and Innovative Food Ingredients ISBN: 0128164530 ISBN-13(EAN): 9780128164532 Издательство: Elsevier Science Рейтинг: Цена: 26444.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products. The book covers consumer wellness as it relates to food ingredients and functional foods, alternative ingredients, food products fortified with extracts derived from food processing by-products, food products based on Omega-3 polyunsaturated fatty acids and their health effects, selected superfoods and related super diets, edible insects, microalgae as health ingredients for functional foods and spirulina related products, fruit-based functional foods, pro- and pre-biotics, gluten-free products, and bioaromas.
Food scientists, food technologists and nutrition researchers working on food applications and food processing will find this book extremely useful. In addition, those interested in the development of innovative products and functional foods will also benefit from this reference, as will students who study food chemistry, food science, technology, and food processing in postgraduate programs.
Connects integrally new and reconsidered food ingredients with innovative food products
Addresses consumer wellness as it relates to food ingredients and functional foods
Analyzes food products and processes with the highest market potential
Описание: This book gathers the latest advances, innovations, and applications in the field of innovative biosystems engineering for sustainable agriculture, forestry and food production.
Автор: Silvestre, Clara Название: Ecosustainable Polymer Nanomaterials for Food Packaging ISBN: 9004207376 ISBN-13(EAN): 9789004207370 Издательство: Taylor&Francis Рейтинг: Цена: 29093.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
The novel insights, as well as the main drawbacks of each engineered composites material is extensively evaluated taking into account the strong relationship between packaging materials, environmental and reusability concerns, food quality, and nutritional value.
Composites, by matching the properties of different components, allow the development of innovative and performing strategies for intelligent food packaging, thus overcoming the limitations of using only a single material.
The book starts with the description of montmorillonite and halloysite composites, subsequently moving to metal-based materials with special emphasis on silver, zinc, silicium and iron. After the discussion about how the biological influences of such materials can affect the performance of packaging, the investigation of superior properties of sp2 carbon nanostructures is reported. Here, carbon nanotubes and graphene are described as starting points for the preparation of highly engineered composites able to promote the enhancement of shelf-life by virtue of their mechanical and electrical features.
Finally, in the effort to find innovative composites, the applicability of biodegradable materials from both natural (e.g. cellulose) and synthetic (e.g. polylactic acid - PLA) origins, with the aim to prove that polymer-based materials can overcome some key limitations such as environmental impact and waste disposal.
Автор: Penna, Ana Lucia Barretto Название: Fermented Foods of Latin America ISBN: 0367782790 ISBN-13(EAN): 9780367782795 Издательство: Taylor&Francis Рейтинг: Цена: 7348.00 р. Наличие на складе: Нет в наличии.
Автор: Garcia-Vaquero, Marco Название: Innovative And Emerging Technologies In The Bio-Marine Food Sector ISBN: 0128200960 ISBN-13(EAN): 9780128200964 Издательство: Elsevier Science Рейтинг: Цена: 26444.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects presents the use of technologies and recent advances in the emerging marine food industry. Written by renowned scientists in the field, the book focuses primarily on the principles of application and the main technological developments achieved in recent years. It includes technological design, equipment and applications of these technologies in multiple processes. Extraction, preservation, microbiology and processing of food are extensively covered in the wide context of marine food products, including fish, crustaceans, seafood processing waste, seaweed, microalgae and other derived by-products.
This is an interdisciplinary resource that highlights the potential of technology for multiple purposes in the marine food industry as these technological approaches represent a future alternative to develop more efficient industrial processes. Researchers and scientists in the areas of food microbiology, food chemistry, new product development, food processing, food technology, bio-process engineers in marine based industries and scientists in marine related areas will all find this a novel resource.
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