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Foot-and-Mouth Disease Virus
The chapters in this volume provide an account of the present knowledge and understanding of Foot and Mouth disease virus pathogenesis and global epidemiology, the detailed structure of the virus itself and the properties of its RNA genome. Also considered are the immune response of the host and the state of the art in vaccine production, and the nature of virus evolution.
Foot and ankle in rheumatoid arthritis
This book broaches the theme of the most recent medicinal treatments, that of orthoses, made-to-measure shoes (the prescription of which practitioners and the rheumatologists often hand over to the orthopaedic surgeons), and finally that of local injections. These elements constitute the main treatment of the rheumatoid foot. Taking care of the ill subject does not necessarily stop there and a surgeon may need to operate on the forefoot, which is more common, or on the mid-foot or the ankle.
Food-Borne Parasitic Zoonoses : Fish and Plant-Borne Parasites
The focus of this book is on those zoonoses that are transmitted by fish, plant and invertebrate foods. While people, especially those living in developed countries, are commonly aware of meat-borne zoonoses such as trichinellosis and cysticercosis, fewer are acquainted with parasitic diseases caused by liver, lung and intestinal flukes, fish-borne tapeworms, and tissue roundworms. This book reviews not only the prevalence and distribution of these zoonoses, including available health and economic impact data, but also highlights gaps in our knowledge base that must be filled in order to gain insights on approaches to prevention. The topics on epidemiology, diagnosis, and clinical aspects emphasize knowledge gaps that limit a full understanding of these zoonoses, and target where greater research investments on these parasitic diseases should be focused.
Foodborne Parasites
Microbiologists are being challenged as foodborne outbreaks are increasingly being observed worldwide. Most of these outbreaks are associated with viral and bacterial pathogens such as Campylobacter, Salmonella, and lately Escherichia coli O157:H7.Foodborne Parasites examines the two major parasite groups that are transmitted via water or foods: the protozoa, which are single celled organisms, and the helminths. The helminths are classified in three sub groups: cestodes (tapeworms), nematodes (round worms), and trematodes (flukes). To better understand their significance, each chapter covers the biology, mechanisms of pathogenesis, epidemiology, treatment, and inactivation of these parasites.
Foodborne Microbial Pathogens : Mechanisms and Pathogenesis
The author presents up-to-date information on molecular and cellular mechanism of several major foodborne microbial pathogens, including select agents for bioterrorism, virulence genes and their regulation in the host or the food environment, pathogenicity testing models, clinical symptoms, and prevention and control strategies. In order to understand the disease process, one must have certain understanding about the role of the immune system. Thus this book also covers the host parasite interaction to a level where the readers will have a better appreciation for the disease mechanism.
Foodborne Diseases
In Foodborne Diseases, leading authorities present a broad overview of the microbial pathogens and toxins associated with foodborne illness while discussing pathogenicity, clinical epidemiology, diagnosis, and treatment. The chapters of this volume cover a wide variety of bacterial pathogens, viruses, protozoans, and parasites, as well as microbial toxins, and also address alternatives to antibiotics, risk assessment, irradiation and other sanitation procedures, and molecular techniques for detecting foodborne pathogens. Additionally, the acclaimed authors discuss pathogen control strategies and look toward future innovations in food safety technology. Covering essential foodborne pathogens, assessment and treatment, Foodborne Diseases is an essential reference for infectious disease specialists, microbiologists, and industrial and research-based scientists in food safety.
Foodborne bacterial pathogens : Methods and protocols
This updated volume presents a compilation of various representative techniques and approaches currently used to study bacterial foodborne pathogens. Chapters guide the reader through bacterial pathogen detection and quantification in food, molecular, phenotypic, metabolic characterization of food pathogens, and ecology of foodborne bacterial pathogens. Written in the highly successful Methods in Molecular Biology series format, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and key tips on troubleshooting and avoiding known pitfalls.
Food Safety Culture : Creating a Behavior-Based Food Safety Management System
Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers are eating more and more meals prepared outside of the home. Accordingly, retail and foodservice establishments, as well as food producers at all levels of the food production chain, have a growing responsibility to ensure that proper food safety and sanitation practices are followed, thereby, safeguarding the health of their guests and customers. Achieving food safety success in this changing environment requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of organizational culture and the human dimensions of food safety. To improve the food safety performance of a retail or foodservice establishment, an organization with thousands of employees, or a local community, you must change the way people do things. You must change their behavior. In fact, simply put, food safety equals behavior.
Food Safety : A Practical and Case Study Approach
The ISEKI-Food book series is a collection where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books special emphasis is placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety."ISEKI-Food" is an acronym for "Integrating Safety and Environmental Knowledge Into Food Studies".
Food Price Volatility and Its Implications for Food Security and Policy
This book provides fresh insights into concepts, methods and new research findings on the causes of excessive food price volatility. It also discusses the implications for food security and policy responses to mitigate excessive volatility. The approaches applied by the contributors range from on-the-ground surveys, to panel econometrics and innovative high-frequency time series analysis as well as computational economics methods. It offers policy analysts and decision-makers guidance on dealing with extreme volatility.
Food powders : Physical properties, processing, and functionality
Food Powders: Physical Properties, Processing, and Functionality is a comprehensive review on the characterization of ingredients, semi-processed and finished products when they are in a powdered form. It includes the description of different industrial unit operations such as drying, grinding, mixing, agglomeration, and encapsulation that supply food powders of different composition and microstructure. It also includes several analytical tools to characterize food powders by their particle size, size distribution, physical properties, and functionality.
Food physics : Physical properties : Measurement and applications
Food Physics deals with the physical properties of food, food ingredients and their measurement. Physical properties of food play a key role in all fields where modern technological processes are applied for the generation of food raw materials and the production of food. The determination of physical properties of food and related products are a pre-requisite for planning, production engineering and automation processes in today’s food, pharmaceutical and cosmetics industries as well as in all related quality control activities.This book describes the principles of food physics starting with the very basics and focuses on the needs of practitioners without omitting important basic principles.
Food Materials Science : Principles and Practice
Food manufacture is about producing billions of units of standardized products which must be cheap, nutritious, safe and appealing to the consumer’s taste. Food products are complex multicomponent and structured edible materials that nevertheless must comply with the laws of physics and fundamentals of engineering sciences. In the last 20 years the design of food products with specific functionalities has advanced significantly by the application of scientific knowledge from disciplines such as polymer physics, colloidal and mesoscopic physics, materials science and new imaging and probing techniques borrowed from chemistry, biology and medicine. Our knowledge of the relationship between microstructure, processing, and macroscopic properties continues to increase as the science of food materials advances at a fast pace.
Food Engineering : Integrated Approaches
Food Engineering: Integrated Approaches presents an up-to-date review of important food engineering concepts, issues and recent advances in the field. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects. At the same time, each topic is framed within the context of a broader more integrated approach, demonstrating its relationship and interconnectedness to other areas. The premise of this work, therefore, is to offer both a comprehensive understanding of food engineering as a whole and a thorough knowledge of individual subjects. This approach appropriately conveys the basic fundamentals, state-of-the-art technology, and applications of the involved disciplines.
Food Emulsifiers and Their Applications
Thoroughly revised and updated, the second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as the definitive reference on subject. It offers practitioners an overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food. Written for food technologists as well as R & D and product development personnel, begins with the design and preparation of emulsifiers (including interactions with other food ingredients), which leads in to product categories, including dairy, infant nutrition, bakery, confectionery, and margarine, followed by nutrition improvement and processing techniques.
Food bites : The science of the foods we eat
Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the type of water used? and Processed foods: good or bad? Readers will be captivated by this superbly written book, especially so as their guides are Professor Richard Hartel, professor of Food Engineering at UW-Madison, along with his daughter, AnnaKate Hartel. Professor Hartel has for the last four years penned a witty and illuminating column on all aspects of food science for the Capital Times of Madison, and his weekly wisdom has now been collected into a single publication.
Food Biotechnology in Ethical Perspective
Agrifood biotechnology—the genetic transformation of plants and animals through recombinant means—has created controversy in the food system for more than twenty years. The new edition reflects lessons from the hotly contested debates over those issues in the intervening decade, and includes wholly new discussions on ethical issues associated with livestock cloning, the Precautionary Principle, and the transatlantic debate between United States and European perspectives on biotechnology.
Food biotechnology
This work, with only six chapters, covers a fraction of the vast area of food biotechnology … . the detailed information included in each chapter is meticulously referenced and complete. … the chapters are well written and easy to understand. The many examples used by the authors give the book a very practical feel, making it an easier read than one might expect.
Food Anxiety in Globalising Vietnam
This book approaches the anxieties inherent in food consumption and production in Vietnam. The country’s rapid and recent economic integration into global agro-food systems and consumer markets spurred a new quality of food safety concerns, health issues and distrust in food distribution networks that have become increasingly obscured. This edited volume further puts the eating body centre stage by following how gendered body norms, food taboos, power structures and social differentiation shape people’s ambivalent relations with food. It uncovers Vietnam’s trajectories of agricultural modernisation against which consumers and producers manoeuvre amongst food self-sufficiency, security and abundance. It provides social science perspectives on anxieties related to food and surrounding discourses that travel between the local and the global, the individual and society and into the body. Therefore, the book’s lens of food anxiety matters for social theory and for understanding the embeddedness and discontinuities of food globalizations in Vietnam and beyond.
Food allergens : methods and protocols
Provides a comprehensive collection of methods and protocols in food allergy and food allergens studies. The selected protocols explore the study of food allergens, from recombinant production, purification procedures, IgE and T cell epitopes characterization, to allergen structure description, cellular responses, and tolerance induction, through a variety of techniques and animal models.
