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  • Books  (33)
  • Journals
  • Nutrition   .  (17)
  • Oceanography.  (16)
  • 577.6  (18)
  • 641.3  (15)
  • 1
    Online Resource
    Online Resource
    Novel Approaches Toward Sustainable Tilapia Aquaculture (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Freshwater ecology. ; Marine ecology. ; Oceanography. ; Agriculture. ; Environmental sciences Social aspects. ; Water. ; Hydrology. ; Freshwater and Marine Ecology. ; Ocean Sciences. ; Agriculture. ; Environmental Social Sciences. ; Water.
    Description / Table of Contents: Chapter 1: Tilapia Fish For Future Sustainable Aquaculture -- Chapter 2: Health Management For Sustainable Tilapia Farming -- Chapter 3: Effects Of Feed Additives On Tilapia Reproduction -- Chapter 4: Intestinal Microbiota Of Tilapia: Characterization And Modulation -- Chapter 5: Probiotics And Their Application In Tilapia Culture -- Chapter 6: Prebiotics And Synbiotics In Nile Tilapia Culture -- Chapter 7: Medicinal Plants In Tilapia Aquaculture -- Chapter 8: Alternative Protein Sources For Sustainable Tilapia Farming -- Chapter 9: Sustainable Tilapia Farming, The Role Of Culture Systems.
    Abstract: The global human population will reach nine billion by 2050, and seafood is projected to be the primary food source to sustain such a large population. According to a recent World Bank report, aquaculture will be the prime source of seafood by 2030. Tilapia is one of the promising species for commercial aquaculture and one of the second most farmed fish worldwide. Given the issues raised by Antibiotic misuse in intensive aquaculture, such as the occurrence of resistant bacteria, it is necessary to develop environment-friendly strategies that could be used to improve production in a sustainable manner. Also, there is a need to establish the best aquaculture practice (BAP) approaches to avoid significant disruption to the ecosystem, the loss of biodiversity, and substantial pollution impact on the environment. We believe the current book will be very helpful to academics, researchers, and policy-makers in aquaculture. .
    Type of Medium: Online Resource
    Pages: XVI, 262 p. 6 illus., 4 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031383212
    Series Statement: Applied Environmental Science and Engineering for a Sustainable Future,
    URL: https://doi.org/10.1007/978-3-031-38321-2
    DOI: 10.1007/978-3-031-38321-2
    DDC: 577.6
    Language: English
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  • 2
    Online Resource
    Online Resource
    Cold-Water Coral Reefs of the World (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Freshwater ecology. ; Marine ecology. ; Biodiversity. ; Ecology . ; Oceanography. ; Bioclimatology. ; Environmental management. ; Freshwater and Marine Ecology. ; Biodiversity. ; Biooceanography. ; Climate Change Ecology. ; Environmental Management. ; Ocean Sciences.
    Description / Table of Contents: Chapter 1. A Global View of the Cold-Water Coral Reefs of the World -- Chapter 2. Biology, Ecology and Threats to Cold-Water Corals on Brazil’s Deep-Sea Margin -- Chapter 3. Cold-Water Corals of the World: Gulf of Mexico -- Chapter 4. Cold-Water Coral Reefs of the Southeastern United States -- Chapter 5. Norwegian Coral Reefs -- Chapter 6. Waters of Ireland and the UK -- Chapter 7. Life and Death of Cold-Water Corals across the Mediterranean Sea -- Chapter 8. Cold-Water Coral Reefs in the Oxygen Minimum Zones off West Africa -- Chapter 9. New Zealand: South West Pacific Region -- Chapter 10. Deep-Sea Corals of the North and Central Pacific Seamounts.
    Abstract: Cold-water corals form reef structures in continental margin and seamount settings world-wide, making them more wide-spread and abundant than shallow-water reefs. Their role in these ecosystems is no less important than the influence that shallow-water coral reefs have on tropical systems. They create habitat structure, host endemic species, enhance elemental cycling, alter current flow, sequester carbon, and provide many other ecosystem services that we are just beginning to understand. The rapidly evolving state of knowledge of cold-water and deep-sea coral reefs has not been compiled in over 10 years. This volume synthesizes recent and historical information, reveals new findings from reefs that have been discovered only recently, and presents key avenues for future research. We are on the cusp of understanding the critical role that cold-water coral reefs play in the world’s oceans, and this book lays the foundation on which this knowledge will be built in the future.
    Type of Medium: Online Resource
    Pages: XVI, 293 p. 107 illus., 99 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031408977
    Series Statement: Coral Reefs of the World, 19
    URL: https://doi.org/10.1007/978-3-031-40897-7
    DOI: 10.1007/978-3-031-40897-7
    DDC: 577.6
    Language: English
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  • 3
    Online Resource
    Online Resource
    Corals and Reefs : From the Beginning to an Uncertain Future (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Freshwater ecology. ; Marine ecology. ; Bioclimatology. ; Ecology . ; Oceanography. ; Paleontology . ; Freshwater and Marine Ecology. ; Climate Change Ecology. ; Biooceanography. ; Paleontology.
    Description / Table of Contents: INTRODUCTION: THE REEF PHENOMENON -- INTO THE INTIMACY OF CORALS, BUILDERS OF THE SEA -- 1 TAXONOMIC AFFILIATION -- 1.1 Systematic classification of cnidarians -- 1.2 Scleractinians -- 2 MORPHOLOGY AND ANATOMY -- 2.1 Polyp anatomy -- 2.2 Reproduction -- 2.2.1 Sexual reproduction -- 2.2.2 Asexual reproduction -- 2.3 Anatomy of calcareous skeletons -- 2.4 Coral colonies -- 2.4.1 Corallite arrangement -- 2.4.2 Colony morphology -- 3 SYMBIOSIS -- 4 BIOMINERALIZATION -- 4.1 Calicoderm and biomineralization -- 4.2 Skeletons and biomineralization -- 4.3 Interface between calicoderm and skeleton -- 4.4 Principles of calcification -- 5 NUTRITION -- 5.1 Prey capture -- 5.2 Food -- 5.3 Autotrophy -- THE MODERN TIMES -- 1 BIOZONATION -- 2 REEF MORPHOTYPES -- 2.1 Fringing reefs -- 2.2 Barrier reefs -- 2.3 Atolls -- 2.4 Bank reefs -- 2.5 High carbonate islands -- 3 GEOGRAPHICAL DISTRIBUTION -- 3.1 Ecological control -- 3.2 Tectonic control -- 3.3 Eustatic control -- 3.4 Topographic control -- 4 REEF GROWTH -- 4.1 Vertical growth strategies -- 4.1.1 Controlling factors -- 4.1.2 Give-up growth -- 4.1.3 Keep-up growth -- 4.1.4 Catch-up mode -- 4.2 Lateral growth -- 5 MORPHO-SEDIMENTARY PROCESSES -- 5.1 Bioconstruction -- 5.2 Erosion -- 5.3 Bioaccumulation -- 5.4 Cementation -- 6 INTERNAL STRUCTURE -- 6.1 Nature and distribution of facies -- 6.1.1 Framework facies -- 6.1.2 Detrital facies -- 6.1.3 Facies distribution and hydrodynamics -- 6.2 The different structural models -- 7 A BRIEF HISTORY OF REEF DEVELOPMENT -- 7.1 The climatic context -- 7.2 History of reef development since the last deglaciation -- 7.3 Reef history throughout the Pleistocene -- 8 RECORD OF ENVIRONMENTAL CHANGES -- 8.1 Record at the coral colony scale -- 8.1.1 Temperature -- 8.1.2 Salinometry -- 8.1.3 Rainfall -- 8.1.4 pH measurement -- 8.1.5 Photometry -- 8.1.6 Current measurement -- 8.2 Record at the scale of a reef edifice -- 8.2.1 Reef flats and micro-atolls -- 8.2.2 Arrangement of coral communities -- 8.2.3 Arrangement of reef edifices -- THE LONG MARCH OF CORALS -- 1 THE TIME OF THE ORIGINS -- 1.1 Early Earth and the first traces of life -- 1.2 Evolution of the atmosphere -- 1.3 Geochemical model of the early ocean -- 1.4 Emergence of biomineralization -- 1.5 The early calcifying organisms and cnidarians -- 1.6 The earliest corals -- 1.7 The appearance of scleractinian corals -- 2 THE TIME OF DIVERSIFICATION -- 2.1 Coral-algae symbiosis -- 2.1.1 Acquiring photosymbiosis -- 2.1.2 Evidence of photosymbiosis -- 2.1.3 Symbiosis and coloniality -- 2.2 A brief history of coral and reef building -- 2.2.1 Paleozoic times -- 2.2.2 Mesozoic times -- 2.2.3 Cenozoic times -- THE HIGHS AND LOWS OF THE REEF PHENOMENON -- 1 CAUSES -- 1.1 Causal relationships -- 1.2 Gas emissions and volcanic products -- 1.3 Methane emissions -- 1.4 Thermogenic gases -- 1.5 The fall of celestial bodies -- 1.6 Behaviour of organisms facing environmental disturbances -- 1.7 Disturbances induced by CO2 and ocean acidification -- 1.8 Thermal shocks -- 1.9 Disturbances induced by ocean deoxygenation -- 2 THE MAIN BIOLOGICAL CRISES -- 2.1 The Cambrian crises -- 2.2 The major crisis of the Ordovician end -- 2.3 The minor crises of the Silurian -- 2.4 The successive crises of the Devonian -- 2.5 The Permian crises -- 2.6 The Triassic crises -- 2.7 The lower Jurassic crisis -- 2.8 The Jurassic–Cretaceous transition (J–K) -- 2.9 The Cretaceous–Paleogene crisis -- 2.10 The Paleocene–Eocene crisis -- 2.11 The Eocene–Oligocene transition -- 2.12 The Oligocene end to the Plio-Quaternary -- 3 THE RESPONSE OF CORALS AND REEFS TO CRISES: FROM EXTINCTION TO RECOVERY -- 3.1 At the Ordovician end -- 3.2 During the Silurian -- 3.3 During the Devonian -- 3.4 At the Permian -- 3.5 At the Permian–Triassic boundary -- 3.6 From the middle to the end of the Triassic -- 3.7 During the Jurassic -- 3.8 From the upper Jurassic to the lower Cretaceous -- 3.9 At the Cretaceous–Paleogene (K–Pg) transition -- 3.10 From the Paleocene to the Eocene -- 3.11 From the Oligocene to the Miocene -- 3.12 During the Plio-Quaternary -- 4 CONCLUSIONS -- CORAL REEFS IN THE FACE OF THEIR FATE -- 1 DISRUPTIVE AGENTS IN ACTION -- 1.1 Carbon dioxide and rising surface water temperatures -- 1.2 Carbon dioxide and its effects on the carbonate cycle -- 1.3 Carbon dioxide and ocean acidification -- 1.4 The other disruptive agents -- 2 THE RESPONSE OF CORALS AND CORAL REEFS -- 2.1 Temperature rise of surface waters -- 2.2 To acidification -- 2.3 To other disruptive agents -- 3 THE EVOLUTION OF CORAL ISLETS -- 3.1 The modes of low-lying island formation -- 3.2 Future evolution of low-lying islands: maintenance, reduction, or destruction? -- CONCLUSIONS -- BIBLIOGRAPHY -- INDICE.
    Abstract: The health status and future of tropical coral reefs, as tourist destinations, are regularly subjected to media coverage. Many documentaries recognize the natural beauty and biological richness of the Australian Great Barrier Reef and French Polynesian lagoons, but point to the equally significant risk that would result from current global warming and human-made hazards. The future of coral reefs is usually a matter of death foretold, real or purely imaginary. In this context, it has become necessary to differentiate between what is falling within reality of scientific facts or fantasy. To this end, the present general review, in the expert translation of Charlotte Fontan aims at: (1) defining the conditions and life requirements of reefbuilding corals; (2) the history of corals along with that of a number of associated, skeletal organisms involved in reef building since the very beginning, i.e. the last 540 million years, including the ups and downs they have experienced; (3) giving special reference to the development patterns of recent and modern reefs; (4) projecting corals and reefs into a still unknown future. Understanding how corals and reefs have originated, how they have been able to face the major biological crises which have punctuated the Earth’s history, how they have survived is a prerequisite to better gain a significant picture of their future.
    Type of Medium: Online Resource
    Pages: IX, 166 p. 120 illus., 117 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031168871
    Series Statement: Coral Reefs of the World, 16
    URL: https://doi.org/10.1007/978-3-031-16887-1
    DOI: 10.1007/978-3-031-16887-1
    DDC: 577.6
    Language: English
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  • 4
    Online Resource
    Online Resource
    Coral Reefs of Cuba (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Freshwater ecology. ; Marine ecology. ; Biodiversity. ; Zoology. ; Ecology . ; Oceanography. ; Conservation biology. ; Freshwater and Marine Ecology. ; Biodiversity. ; Zoology. ; Biooceanography. ; Conservation Biology.
    Description / Table of Contents: Part I. Introduction -- Chapter 1. Insights from Cuban Coral Reefs -- Part II. History -- Chapter 2. Research History of Corals and Coral Reefs in Cuba -- Part III. Description -- Chapter 3. Physical-Geographic Characteristics of Cuban Reefs -- Chapter 4. Outline of the Geology, Geomorphology and Evolution of the Late Qua-ternary Shelf and Uplifted Marine Terraces of Cuba; Tectonic and Sea Level Control of Present Day Coral Reef Distribution -- Chapter 5. A Remote Sensing Appraisal of the Extent and Geomorphological Diversity of the Coral Reefs of Cuba -- Part IV. Biota -- Chapter 6. Macrophytes Associated with Cuban Coral Reefs -- Chapter 7. Sponges: Conspicuous Inhabitants of the Cuban Coral Reefs and Their Potential as Bioindicators of Contamination -- Chapter 8. Species List of Cuban Stony Corals: Class Anthozoa, Order Scleractinia; Class Hydrozoa, Suborders Capitata and Filifera -- Chapter 9. Octocoral Forests: Distribution, Abundance, and Species Richness in Cuban Coral Reefs -- Chapter 10. Current State of Knowledge of Reef Mollusks in Cuba -- Chapter 11. Herbivory on Cuban Coral Reefs -- Chapter 12. Chronology of the Lionfish Invasion in Cuba and Evaluation of Impacts on Native Reef Fishes -- Chapter 13. Sharks and Rays in Cuban Coral Reefs: Ecology, Fisheries, and Conservation -- Chapter 14. Mesophotic Coral Ecosystems of Cuba -- Part V. Ecology, Conservation and Management -- Chapter 15. Status of Cuban Coral Reefs -- Chapter 16. Population Genetics of Cuba’s Scleractinian Corals -- Chapter 17. Multiple Cumulative Effects on Coral Reefs of the Northwestern Cuban Region -- Chapter 18. Guanahacabibes National Park: Research, Monitoring and Man-Agement for the Conservation of Coral Reefs -- Chapter 19. Ciénaga de Zapata Biosphere Reserve: Integrating Science with the Management of Coral Reefs -- Chapter 20. Coral Reefs in Cuban Marine Protected Areas -- Part VI. Economic Valuation -- Chapter 21. Economic Valuation of the Coral Reefs of Jardines de la Reina and Punta Francés National Parks, Cuba -- Chapter 22. The Economic Value of Coral Reefs in the Context of Marine Protected Areas: Experiences of the South Cuban Archipelago Project -- Chapter 23. Fish Can Be More Valuable Alive Than Dead.
    Abstract: This comprehensive volume gathers foremost experts on the coral reefs of Cuba who represent a spectrum of disciplines, including biology, conservation ecology, economics and geology. The volume is organized along general themes including the Cuban Reef biota, reefs occurring in the Mesophotic and Eutrophic zones, ecology, conservation, management and the economic importance of the coral reefs of Cuba. The combination of case studies, new and previously published research, historical overview and examples of the ways in which research has contributed to the management and conservation of Cuban coastal resources provides a unique reference for graduate students and professionals holding a wide range of interests and expertise related to coral reef systems.
    Type of Medium: Online Resource
    Pages: XI, 438 p. 176 illus., 147 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031367199
    Series Statement: Coral Reefs of the World, 18
    URL: https://doi.org/10.1007/978-3-031-36719-9
    DOI: 10.1007/978-3-031-36719-9
    DDC: 577.6
    Language: English
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  • 5
    Online Resource
    Online Resource
    The Role of Natural Antioxidants in Brain Disorders (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Nutrition   . ; Neurosciences. ; Physiology. ; Biochemistry. ; Food Science. ; Nutrition. ; Neuroscience. ; Physiology. ; Biochemistry.
    Description / Table of Contents: An Introduction: Overview of Nervous system and Brain Disorders -- Pathophysiological Mechanisms of Brain Disorders -- Physiological Significance of Oxidative Stress and Anti-oxidative System -- Oxidative Stress as a triggering Mechanism of Various Diseases -- Chief Role of Neuroinflammation and Oxidative Stress in Brain Disorders -- Available Treatment Modules of Brain disorders -- Antioxidants Mitigate Oxidative Stress: A General Overview -- Role of Endogenous and Dietary Antioxidants in Brain Disorders -- Antioxidants as an Adjuncts to Conventional Therapies against Oxidative Stress -- Role of Antioxidants, and Life Style in Managing Brain Disorders Oxidative Stress Biomarkers and Antioxidant Treatments in Brain Diseases -- Clinical use of antioxidants for the treatment of Brain disorders. .
    Abstract: Oxidative stress and neuroinflammation are considered causative factors in various neurological disorders such as Parkinson’s and Alzheimer’s diseases. Antioxidants are chemicals that bind with oxidative species and nullify their effect from causing damage to biological molecules. Endogenous antioxidants are produced by our body, however most of them are obtained from external sources, primarily through diet, called dietary antioxidants. Major sources of antioxidants are brightly colored fruits, vegetables, cereals, legumes, and herbs. Other very effective sources are berries, green tea, and dark chocolate. These compounds have the potential to hinder neurodegeneration, reduce neuronal death and improve memory as well as cognitive functions. Based on the complex nature of antioxidants and oxidative stress, particular antioxidants such as vitamin E, vitamin C or β-carotene are beneficial in protecting cells, organs and tissues against oxidative damage. The Role of Natural Antioxidants in Brain Disorders describes various neuroprotective effects and their physiological phenomenon mediated by antioxidants to maintain and regulate the general health biomarkers against brain disorders. The important role of antioxidants, diet and lifestyle in managing brain disorders is covered, as is their use in conjunction with conventional therapies against oxidative stress. Both exogenous and endogenous antioxidants are explored in full. By focusing on the role of oxidative stress as a triggering mechanism for various brain disorders and the use of antioxidant foods in conjunction with traditional therapies in combating and preventing them, this is a valuable source for researchers in food science, nutrition, health science and physiology.
    Type of Medium: Online Resource
    Pages: VIII, 286 p. 42 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031411885
    Series Statement: Food Bioactive Ingredients,
    URL: https://doi.org/10.1007/978-3-031-41188-5
    DOI: 10.1007/978-3-031-41188-5
    DDC: 641.3
    Language: English
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  • 6
    Online Resource
    Online Resource
    Small Millet Grains : The Superfoods in Human Diet (2022)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Food security. ; Food Analysis. ; Chemistry. ; Agriculture. ; Nutrition   . ; Food Science. ; Food Security. ; Food Chemistry. ; Agriculture. ; Nutrition.
    Description / Table of Contents: Chapter 1. Small Millets: An Overview -- Chapter 2. Nutritional Profile of Small Millets -- Chapter 3. Processing of Small Millets -- Chapter 4. Effect of Processing on Antioxidant Potential and Antinutritional Factors in Small Millets -- Chapter 5. Small Millets Based Traditional and Unconventional Food Products -- Chapter 6. Small Millets Functional Foods -- Chapter 7. Small Millets Based Baby Food -- Chapter 8. Small Millets: Path to Food and Nutrition Security.
    Abstract: This book discusses the various aspects of the health and nutritional benefits of the wonder grains, small millets. It introduces the readers to the historical use of small millet grains in the diet of humans. It further discusses the consumption and strategies to improve the global production of these nutrient-dense grains. The book outlines how the inclusion of small millet as a staple could prevent nutritional deficiency diseases, hidden hunger, and non-communicable diseases. Different chapters of the book provide information about the nutritional profile of popular small millet grains. It also includes information about the effects of processing on the dietary factors in the grains. It describes the traditional food products as well as unconventional products from small millet. It advises the readers on the best ways to consume this super-food. The book also highlights the role of small millet as a functional food. It highlights how this food can address the challenge of nutritional security.
    Type of Medium: Online Resource
    Pages: XVII, 190 p. 1 illus. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811693069
    Series Statement: Cereals, Pulses and Oilseeds,
    URL: https://doi.org/10.1007/978-981-16-9306-9
    DOI: 10.1007/978-981-16-9306-9
    DDC: 641.3
    Language: English
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  • 7
    Online Resource
    Online Resource
    Coconut Water : A Promising Natural Health Drink-Distribution, Processing and Nutritional Benefits (2022)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Nutrition   . ; Food Safety measures. ; Food Science. ; Food Chemistry. ; Nutrition. ; Food Safety.
    Description / Table of Contents: Chapter 1 Introduction -- Chapter 2.Global Scenario of Coconut and Coconut Water -- Chapter 3 Tender Coconut Varieties -- 4 Composition, Properties and Reactions of Coconut Water -- Chapter 5 Processing of Coconut Water -- Chapter 6 Packing, Storage and Transport of Coconut Water -- Chapter 7 Standards of Coconut Water -- Chapter 8 Value addition in Coconut Water -- Chapter 9 Health Benefits of Coconut Water -- Chapter 10 Contamination and Adulteration of Coconut Water -- Chapter 11 Patents Granted on Coconut Water -- Chapter 12 Coconut Water- The Way Forward.
    Abstract: Coconut water, a naturally-canned tropical beverage, has been gaining popularity in recent years and has drawn the attention world over as a natural and nutritional wellness beverage. The research published thus far on coconut water has mainly focused on its specific uses, biochemical composition and health benefits as well as processing and preservation techniques and has been published mostly in journal articles. Only a few books covering a wide spectrum of coconut water for health and wellness are currently available. This work offers a comprehensive and fully updated overview of coconut water from processing techniques to value addition to safety to nutritional benefits and beyond. Coconut Water: Processing, Distribution & Nutritional Benefits provides in-depth details on all of the major processing techniques required to produce and maintain a quality product free of contamination and adulteration. The book covers the standards of coconut water production and distribution in various countries enabling the processors and exporters to manufacture and export for better revenue realization. The book also provides details of patents related to coconut water granted to researchers. Another important aspect of this work is comprehensive coverage on the various nutritional and health benefits of coconut water consumption as well as on the value addition (traditional and innovative products). In markets across the world, consumers of all ages have been turning to coconut water for its taste and nutritional benefits. This book will provide researchers, processors and exporters the comprehensive information needed to produce and market quality, nutritional coconut water for consumers. .
    Type of Medium: Online Resource
    Pages: XXXV, 507 p. 57 illus., 56 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783031107139
    URL: https://doi.org/10.1007/978-3-031-10713-9
    DOI: 10.1007/978-3-031-10713-9
    DDC: 641.3
    Language: English
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  • 8
    Online Resource
    Online Resource
    10th Central European Congress on Food : Proceedings of CE-Food 2020 (2022)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Agriculture. ; Nutrition   . ; Food Science. ; Food Chemistry. ; Agriculture. ; Nutrition.
    Description / Table of Contents: Introduction -- Plenary Lectures -- Food Analysis -- Food Energy Systems -- Food Trends and Competitiveness -- Food and Feed Chain Management -- Modern Challenges.
    Abstract: This book presents the proceedings of the 10th Central European Congress on Food (CEFood), held on June 11-13, 2020, in Sarajevo, Bosnia and Herzegovina. It reports on recent advances in the area of food science and food technology, and is divided into 5 major topical sections: food analysis, food energy systems, food trends and competitiveness, food and feed chain management, and modern challenges. Offering a timely snapshot of cutting-edge, multidisciplinary research and developments in modern food science and technology, these proceedings facilitate the transfer of these findings to industry. As such, the book will appeal to researchers and professionals in the food and agricultural industries, as well as those at regulatory and food safety agencies.
    Type of Medium: Online Resource
    Pages: XI, 537 p. 133 illus., 87 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783031047978
    URL: https://doi.org/10.1007/978-3-031-04797-8
    DOI: 10.1007/978-3-031-04797-8
    DDC: 641.3
    Language: English
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  • 9
    Online Resource
    Online Resource
    Emerging Food Authentication Methodologies Using GC/MS (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Analysis. ; Food Safety measures. ; Nutrition   . ; Food Science. ; Food Analysis. ; Food Safety. ; Nutrition.
    Description / Table of Contents: Part I. Introduction -- Chapter 1. Gas Chromatography and Mass Spectrometry: The Technique -- Chapter 2. Statistical and Mathematical Models in Food Authentication -- Part II. Authentication of Food -- Chapter 3. Cereals, Pseudocereals, Flour and Bakery Products -- Chapter 4. Edible Oils and Fats -- Chapter 5. Milk and Dairy Products -- Chapter 6. Meat, Eggs, Fish and Seafood -- Chapter 7. Honey and Bee Products -- Chapter 8. Fruits, Vegetables, Nuts and Fungi -- Chapter 9 -- Herbs and Spices -- Part III. Authentication of Beverages -- Chapter 10. Fruit Juices -- Chapter 11. Coffee and Tea -- Chapter 12. Wine, Beer and Alcoholic Beverages -- Part IV. Outlook -- Chapter 13. Concluding Remarks and Future Perspectives. .
    Abstract: This edited book provides an overview of existing and emerging gas chromatography/mass spectrometry (GC/MS) based methods for the authentication and fraud detection in all major food groups and beverages. Split in four parts, the book opens with a comprehensive introduction into the GC/MS technique and a summary of relevant statistical and mathematical models for data analysis. The main parts focus on the authentication of the main food groups (cereals, dairy products, fruit, meat, etc.) and beverages (e.g., coffee, tea, wine and beer). The chapters in these sections follow a distinct structure describing the nutritional value of the product, common fraud practices, economic implications and relevant biomarkers for the authentication process, such as volatile compounds, fatty acids, amino acids, isotope ratios etc. The final chapter provides an outlook on where the methodologies and the applications may be heading for. Food fraud is serious problem that affects food industries of all kinds, which is why food authentication plays an increasingly important role. This book aims to serve as a knowledge base for all researchers in academia, regulatory laboratories and industry employing GC/MS for food analysis. Due to its comprehensive introduction and consistent structure, it can also serve as an excellent resource for students in food science, food technology, food chemistry and nutrition.
    Type of Medium: Online Resource
    Pages: X, 353 p. 27 illus., 23 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031302886
    URL: https://doi.org/10.1007/978-3-031-30288-6
    DOI: 10.1007/978-3-031-30288-6
    DDC: 641.3
    Language: English
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  • 10
    Online Resource
    Online Resource
    Designing Gluten Free Bakery and Pasta Products (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Food Safety measures. ; Nutrition   . ; Food Science. ; Food Chemistry. ; Food Analysis. ; Food Safety. ; Nutrition.
    Description / Table of Contents: Everything it must be known about the relation of gluten to human health -- Raw materials. Traditional and non-conventional cereals, pseudo-cereals, oilseeds and legumes -- Non-cereals starch resources -- Use of additives in gluten-free formulations -- Fermented gluten-free baked goods -- Gluten free non-fermented bakery -- Gluten free edible films, coatings, and toppings -- Gluten free pasta production and formulation design -- Sensory analysis tools in developing gluten-free bakery and pasta products and their quality control -- Regulation and labelling. Methods of analysis for the determination of gluten in foods.
    Abstract: The ingestion of gluten in the human diet can lead to gastrointestinal disorders such as celiac disease, allergy to wheat and non-celiac gluten sensitivity. Currently the best treatment is the strict adherence to a diet without sources of prolamins and gliadins (wheat), secalin (rye) and hordein (barley). Several studies have revealed that a gluten-free diet may lead to nutrient deficiencies. Therefore, the formulation of gluten-free foods, particularly those related to cereals, is a major challenge. A great effort has been put into improved technological and nutritional aspects of gluten-free cereal products, as evidenced by the large amount of research published in journal articles. Thus far there has been no compilation of this up-to-date research which would lead to better implementation of healthy gluten-free products. Designing Gluten Free Bakery and Pasta Products provides a tool for designing gluten-free bakery and pasta products taking into account the most up-to-date advances and knowledge of gluten-related diseases, extensively covering both traditional and non-traditional gluten-free raw materials and bakery and pasta processes. This book will be particularly useful for food scientists and technologists developing gluten-free bakery and pasta products, plus physicians and nutritionists working with patients with gluten related diseases. .
    Type of Medium: Online Resource
    Pages: X, 391 p. 40 illus., 25 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031283444
    URL: https://doi.org/10.1007/978-3-031-28344-4
    DOI: 10.1007/978-3-031-28344-4
    DDC: 641.3
    Language: English
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