461,87 zł

Chemical Food Safety CABI Publishing

Książki / Literatura obcojęzyczna

Preventing contamination with problematic chemical compounds in food requires an understanding of how they can enter and pass along the food production and processing chain, as well as relevant issues in toxicology and risk management. This book covers the basic and applied science needed to understand, analyse and take professional action on problems and questions concerning chemical food safety that call for interventions on a local, regional, national or international level. Risk assessment is explained in the context of targeted future risk management and risk communication. The book also follows food contaminants through production and processing of foods of plant, fungal, algal or animal origin, including oral exposure and intestinal absorption of such contaminants, with a view to assessing, managing and communicating risk in the food chain. It is suitable for undergraduate, graduate students, academic personnel and professionals in food science, nutrition, public health, environmental health, food inspection, animal science, and veterinary science.

Sklep: Libristo.pl

664,27 zł

Microbiological Safety of Low Water Activity Foods and Spices Springer-Verlag New York Inc.

Książki / Literatura obcojęzyczna

Low water activity (a w ) and dried foods such as dried dairy and meat products, grain-based and dried ready-to-eat cereal products, powdered infant formula, peanut and nut pastes, as well as flours and meals have increasingly been associated with product recalls and foodborne outbreaks due to contamination by pathogens such as Salmonella spp. and enterohemorrhagic E. coli . In particular, recent foodborne outbreaks and product recalls related to Salmonella -contaminated spices have raised the level of public health concern for spices as agents of foodborne illnesses. Presently, most spices are grown outside the U.S., mainly in 8 countries: India, Indonesia, China, Brazil, Peru, Madagascar, Mexico and Vietnam. Many of these countries are under-developed and spices are harvested and stored with little heed to sanitation. The USDA has regulatory oversight of spices in the United States; however, the agency s control is largely limited to enforcing regulatory compliance through sampling and testing only after imported foodstuffs have crossed the U.S. border. Unfortunately, statistical sampling plans are inefficient tools for ensuring total food safety. As a result, the development and use of decontamination treatments is key.§§This book provides an understanding of the microbial challenges to the safety of low a w foods, and a historic backdrop to the paradigm shift now highlighting low a w foods as vehicles for foodborne pathogens. Up-to-date facts and figures of foodborne illness outbreaks and product recalls are included. Special attention is given to the uncanny ability of Salmonella to persist under dry conditions in food processing plants and foods. A section is dedicated specifically to processing plant investigations, providing practical approaches to determining sources of persistent bacterial strains in the industrial food processing environment. Readers are guided through dry cleaning, wet cleaning and alternatives to processing plant hygiene and sanitation. Separate chapters are devoted to low a w food commodities of interest including spices, dried dairy-based products, low a w meat products, dried ready-to-eat cereal products, powdered infant formula, nuts and nut pastes, flours and meals, chocolate and confectionary, dried teas and herbs, and pet foods. The book provides regulatory testing guidelines and recommendations as well as guidance through methodological and sampling challenges to testing spices and low a w foods for the presence of foodborne pathogens. Chapters also address decontamination processes for low a w foods, including heat, steam, irradiation, microwave, and alternative energy-based treatments.§§

Sklep: Libristo.pl

28,00 zł

English for food sciences and biotechnology Uniwersytet Przyrodniczy w Lublinie

Nauki przyrodnicze>Technologia żywności

English for Food Sciences and Biotechnology has been written to help students learn specialised English vocabulary from the fields of food sciences and biotechnology through a range of scientific texts. This course book is aimed at intermediate and upper intermediate learners of English and is suitable either for classwork or selfstudy.The texts cited in the book have been published by renowned Polish and foreign scientific publishing houses as well as the institutions of the European Union and they correspond with problems included in teaching modules implemented by the Faculty of Food Sciences and Biotechnology at the University of Life Sciences in Lublin. The research and teaching staff of this faculty have been consulted regarding the material found in the book.The course book is divided into eight units which contain English terminological lexis from the following thematic fields: I. Enzymology, II. Food Analysis, III. Food Biotechnology, IV. Food Safety, V. Food Contamination, VI. Food Technology, VII. Dietetics, VIII. Functional Foods.Each unit of the book includes a variety of lexical, textural and communicative activities with instructions, which can be done by students in class with a teacher or at home with the answer key. The units contain tasks such as: reading for gist, reading for detail, word formation, multiple choice questions, True/False questions, gapfilling, matching, open questions, word search puzzles and crosswords.The exercises are aimed at: a) activating students' background knowledge about a specific topic, b) perceiving new specialised English lexis on the basis of a text from professional literature,c) introducing the acquired vocabulary into the terminological system of a given discipline and consolidating it in this system, d) forming new terms on the basis of the learned words,e) creating collocations and then using them in textual structures, f) identifying semantic relations between specialised words,g) differentiating between general vocabulary and scientific vocabulary.The exercises can be completed individually, in pairs, in groups or as whole class activities. It is possible to select the units according to one's needs. The units including longer texts can be worked on over several classes or set as homework.The texts used in the course book have been edited for didactic purposes, as suggested by the reviewer Christopher Garbowski. The changes introduced to the articles include: text segmentation, text shortening and deleting crossreferences. The texts have also been divided into paragraphs in order to make them more readable. The style and grammar used in the texts have not been modified. The references to the original versions of the texts cited in the book can be found in the bibliography.Acknowledgements We would like to thank the Reviewer for his valuable comments and suggestions. We are also grateful to the research and teaching staff at the Faculty of Food Sciences and Biotechnology: Bozena Sosnowska, Piotr Jarocki and Tomasz Czernecki for their advice and guidance in the preparation of this book. We wish to thank the Head of the Foreign Languages Teaching Centre GraZyna Roguska for her cooperation. We would also like to express our gratitude to the Head of the English and Latin Unit Joanna Raczkiewicz, who tested the book with her students, for her support and encouragement. Spis treści:INTRODUCTION 5 UNIT I. ENZYMOLOGY 7 1. Enzyme basics 7 2. Safety of food enzymes 10 3. Genetically modified enzymes 14 UNIT II. FOOD ANALYSIS 17 1. Analysis of plant phenolic compounds 17 2. Meat speciation 21 3. Detection of olive oil adulteration 24 4. Differentiation of spirit drinks by means of fluorescence spectroscopy 27 UNIT III. FOOD BIOTECHNOLOGY 32 1. Biotechnological processes in food production 32 2. Genetically modified organisms (GMOS) 34 3. Safety of genetically modified food 37 UNIT IV. FOOD SAFETY 40 1. Food control systems 40 2. Rapid alert system for food and feed (RASFF) 42 3. Notifications in the rapid alert system for food and feed 45 4. Novel food 48 UNIT V. FOOD CONTAMINATION 50 1. Contaminants in food and feed

Sklep: Vetbooks.pl

544,99 zł

Chemical Engineering Design Elsevier Books

Książki / Literatura obcojęzyczna

"Bottom line: For a holistic view of chemical engineering design, this book provides as much, if not more, than any other book available on the topic". (Extract from Chemical Engineering Resources review). "Chemical Engineering Design" is a complete course text for students of chemical engineering. Written for the Senior Design Course, and also suitable for introduction to chemical engineering courses, it covers the basics of unit operations and the latest aspects of process design, equipment selection, plant and operating economics, safety and loss prevention. It is a textbook that students will want to keep through their undergraduate education and on into their professional lives. New to this edition: Revised organization into Part I: Process Design, and Part II: Plant Design. The broad themes of Part I are flowsheet development, economic analysis, safety and environmental impact and optimization. Part II contains chapters on equipment design and selection that can be used as supplements to a lecture course or as essential references for students or practicing engineers working on design projects. This title includes: new discussion of conceptual plant design, flowsheet development and revamp design; significantly increased coverage of capital cost estimation, process costing and economics; and, new chapters on equipment selection, reactor design and solids handling processes. It also includes: new sections on fermentation, adsorption, membrane separations, ion exchange and chromatography; increased coverage of batch processing, food, pharmaceutical and biological processes; and, all equipment chapters in Part II revised and updated with current information. it is updated throughout for latest US codes and standards, including API, ASME and ISA design codes and ANSI standards. It features: additional worked examples and homework problems; the most complete and up to date coverage of equipment selection; 108 realistic commercial design projects from diverse industries; and, a rigorous pedagogy that assists learning, with detailed worked examples, end of chapter exercises, plus supporting data and Excel spreadsheet calculations plus over 150 Patent References, for downloading from the companion website. It includes extensive instructor resources: 1170 lecture slides on CD plus fully worked solutions manual available to adopting instructors.

Sklep: Libristo.pl

309,82 zł

Reliability-Centered Maintenance Elsevier Science & Technology

Książki / Literatura obcojęzyczna

Reliability-centred Maintenance is a process used to determine - systematically and scientifically - what must be done to ensure that physical assets continue to do what their users want them to do. Widely recognised by maintenance professionals as the most cost-effective way to develop world-class maintenance strategies, RCM leads to rapid, sustained and substantial improvements in plant availability and reliability, product quality, safety and environmental integrity. The author and his associates have helped users to apply RCM and its more modern derivative, RCM2, on more than 600 sites in 32 countries. These sites include all types of manufacturing (especially automobile, steel, paper, petrochemical, pharmaceutical and food manufacturing, utilities (water, gas and electricity), armed forces, building services, mining telecommunications and transport. This book summarises this experience in the form of an authoritative and completely practical description of what RCM2 is and how it should be applied. The second edition has been comprehensively revised to incorporate the most recent developments in this field.It includes more than 100 pages of new material on condition monitoring, the analysis of functions and failures, human error, the management of risk, failure-finding and the measurement of maintenance performance. This book will be of immense value to maintenance managers, and to anyone else concerned with the reliability, productivity, safety and environmental integrity of physical assets. Its straightforward, plant-based approach makes the book especially well suited to use in centres of higher education. John Moubray, BSc (Mech Eng), spent his early career developing and implementing maintenance management systems, first as a plant engineer then as a consultant. In the early 1980s, he began to focus on the industrial application of RCM under the guidance of the late F Stanley Nowlan. In 1986, he set up Aladon Ltd, a consulting and training company based in Lutterworth, UK. He is currently managing director of Aladon, which specialises exclusively in the development of reliability-centre management processes and their application to physical assets.

Sklep: Libristo.pl

1442,32 zł

Flavours and Fragrances Springer-Verlag Berlin and Heidelberg GmbH & Co....

Książki / Literatura obcojęzyczna

This book is an introduction to the world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. Present technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. The book has an integrated and interdisciplinary approach on future industrial production and the issues related to this topic.This book is an introduction to the fascinating world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. The present state-of-the-art technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. A large section is devoted to the description of the renewable resources of flavours: spice plants, fruits from moderate to tropical climates, vegetables, fermented and heated plants. Analytical methods, such as gas chromatography coupled to human or electronic noses or to a mass spectrometer, are outlined and consumer trends, legal and safety aspects are described. Novel renewable resources come from biotechnology. Enzymes, for example, bio-transform cheap substrates to produce flavours de novo; plant cells in culture may serve as a rich resource of genes coding for metabolic activities in transgenic producers. The book will be of great interest to scientists and engineers in the food, flavour, fragrance and pharmaceutical industries and all respective researchers in academia.

Sklep: Libristo.pl

1035,81 zł

Flavours and Fragrances Springer-Verlag Berlin and Heidelberg GmbH & Co....

Książki / Literatura obcojęzyczna

This book is an introduction to the fascinating world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. The present state-of-the-art technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. A large section is devoted to the description of the renewable resources of flavours: spice plants, fruits from moderate to tropical climates, vegetables, fermented and heated plants. Analytical methods, such as gas chromatography coupled to human or electronic noses or to a mass spectrometer, are outlined and consumer trends, legal and safety aspects are described. Novel renewable resources come from biotechnology. Enzymes, for example, bio-transform cheap substrates to produce flavours de novo; plant cells in culture may serve as a rich resource of genes coding for metabolic activities in transgenic producers. The book will be of great interest to scientists and engineers in the food, flavour, fragrance and pharmaceutical industries and all respective researchers in academia.This book is an introduction to the world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. Present technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. The book has an integrated and interdisciplinary approach on future industrial production and the issues related to this topic.

Sklep: Libristo.pl

359,77 zł

Phytopharmacy - an Evidence-Based Guide to Herbal Medicinal Products John Wiley & Sons Inc

Książki / Literatura obcojęzyczna

Healthcare professionals, including doctors, pharmacists andnurses, are often confronted with patients who use over-the-counter(OTC) herbal medicinal products and food supplements. While takingresponsibility for one's own health and treatment options isencouraged, many patients use these products based on limited (andsometimes inaccurate) information from non-scientific sources, suchas the popular press and internet. There is a clear need to offerbalanced, well-informed advice to patients, yet a number of studieshave shown that, generally, conventionally-trained healthpractitioners consider their knowledge about herbal medicinalproducts and supplements to be weak.§§This book is an attempt to fill this knowledge gap, and isintended for use by the busy pharmacist, nurse, or doctor, as wellas the 'expert patient' and students of pharmacy andherbal medicine. It presents clear, practical and concisemonographs on over a hundred popular herbal medicines andplant-based food supplements. Information provided in eachmonograph includes:§§Indications§Summary and appraisal of clinical and pre-clinicalevidence§Potential interactions§Contraindications§Possible adverse effects§§An overview of the current regulatory framework is alsooutlined, notably the EU Traditional Herbal Medicinal ProductsDirective. This stipulates that only registered traditional herbalmedicinal products (THRs), which have assured quality and safety,can now legally be sold OTC. Monographs are included of most of themajor herbal ingredients found in THRs, and also some plant-basedfood supplements, which while not strictly medicines, may also havethe potential to exert a physiological effect.

Sklep: Libristo.pl

491,18 zł

State-Art Receptors in Biolgy Medc CRC Press Inc.

Medycyna > English Division

Understanding phytochemical-gene interactions provides the basis for individualized therapies to promote health as well as prevent and treat disease. The authors of Phytochemicals: Nutrient-Gene Interactions examine the interactions between phytochemicals and the human genome and discuss the impact these interactions have on health, aging, and chronic conditions such as inflammation, heart disease, obesity, type II diabetes mellitus, and cancer. Keeping pace with the most important trends in phytochemical research, the authors accentuate the latest understanding on the use of controlled clinical trials, new screening technologies, and the completed human genome project for researching the pharmacokinetics, safety, and efficacy of phytochemicals. The book covers a balanced range of topics beginning with experimental strategies and methodologies for identifying significant interactions between diet, genetic variants, and different markers of cardiovascular disease, inflammation, and obesity. Different authors explain the mechanisms of protective action that link diets rich in omega-3 fatty acids, unsaturated fats, fruits, vegetables, and whole grains with a decreased risk of chronic and degenerative diseases. They also review and summarize epidemiological research on plant-based foods and dietary patterns supporting the beneficial role of phytochemicals in health promotion and disease prevention. Phytochemicals: Nutrient-Gene Interactions illustrates the growing role of nutrigenomics and nutrigenetics in disease prevention and in the responsible development of safe and effective phytochemical products within the food, pharmaceutical, and supplement industries. ... The focus of this book is primarily on phytochemical-gene interactions and the potential implications of those interactions for health care and research in the pharmaceutical/supplement industries. Nearly 1,000 references illustrate the role of Vitamin E, Omega-3 fatty acids, whole grains, resveratrol and other compounds in the prevention and/or amelioration of diseases such as atherosclerosis, blood lipids, blood glucose, obesity, cancer, and neurodegenerative disorders. ... A particularly interesting chapter is devoted to evolutionary aspects of diet. ... One of the most important differences between this book and those of the last decade is that this text proposes the innovative approach that each person will respond to dietary components in a unique and individual way, depending on his or her own genetic constitution, and identifies the analysis of dietary factors and health outcomes according to genotypes as the future direction of phytochemical research. This is a book for researchers and practitioners in nutrition science and food technology, as well as for non-specialists' concern with health and the protective action that link diet rich in certain compounds with a decreased risk of chronic and degenerative diseases. -Alejandra E. Vilela, Museo Egidio Feruglio, CONICET, Argentina, in Economic Botany, 2007, 61(2)

Sklep: Ksiazki-medyczne.eu

207,01 zł

Nigella Sativa LAP LAMBERT Academic Publishing

Książki / Literatura obcojęzyczna

Herbs are used in medicine since antiquity. These herbs are still used successfully to treat different ailments. The use of the herbs solely depends on the basic theories brought up by ancient scholars. Number of pharmacological activities are attributed to these herbs. Nowadays, these herbs are playing and increase role in human lifestyle, reflected in the expanding world market for herbal products. India is one of the countries of the world with an abundance of herbal resources and where herbs or medicinal plants have long been used as drugs food and cosmetics. Currently, much research is being undertaken in the development of medicinal plant products and in obtaining scientific information to support their efficiency, standardization and safety.

Sklep: Libristo.pl

189,73 zł

Identifying Moulds Borntraeger

Książki / Literatura obcojęzyczna

Identifying moulds is an introduction to the procedures to be followed for the identification of the most common and important genera of moulds. This first English edition is based on the third German edition of Schimmelpilze und deren Bestimmung by the same authors. It has been revised and updated. Identification keys were expanded to include dermatophytes and some clinically important, opportunistic mould genera. The authors present the fundamentals of mycology and fungal taxonomy necessary to understand and use the methods described. Keys allowing the identification of the most common mould genera are included, with reference to more specialized identification literature, and a glossary of the most relevant mycological terms is also provided. The morphological characters typical of the different fungal groups are outlined and should facilitate the use of the keys. The book focuses on genera that are frequently found in the environment, are common plant pathogens, involved in food spoilage, or may be isolated from human and animal tissues as opportunistic pathogens. No previous knowledge of fungi is expected. Very basic information on mycology, concise descriptions of taxonomic schemes, of the methods to be used for identification of fungi, practical information on culture media as well as some ad vice for handling moulds and elementary safety issues are provided. An outline of the significance of fungi for public health and an extensive bibliography rounds up the volume. This book may be useful to all students, health authorities, built environment biologists and evaluators, and lab technicians. It aims to help finding a way in the complicated taxonomic world of microscopic fungi. This book is also available in German language: Schimmelpilze und deren Bestimmung

Sklep: Libristo.pl

1807,02 zł

Amino Acids in Higher Plants CABI Publishing

Książki / Literatura obcojęzyczna

Amino acids play a role in the defence mechanisms and stress responses of plants, as well as in food quality and safety for humans and animals. Recent advances in the field make a comprehensive overview of the information a necessity; this book collates chapters on plant enzymes and metabolism, modulation, molecular aspects and secondary products. Also including information on ecology, the environment and mammalian nutrition and toxicology, it provides an authoritative resource.

Sklep: Libristo.pl

Sklepy zlokalizowane w miastach: Warszawa, Kraków, Łódź, Wrocław, Poznań, Gdańsk, Szczecin, Bydgoszcz, Lublin, Katowice

1. Sklepy z libristo pl food plant safety 2506294

2. Szukaj na wszystkich stronach serwisu

t1=0.035, t2=0, t3=0, t4=0.016, t=0.036