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Stanfield’s Essential Medical Terminology 5th Edition PDF

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Stanfield’s Essential Medical Terminology PDF

Stanfield’s Essential Medical Terminology 5th Edition

Stanfield’s Essential Medical Terminology Pdf

By Nanna Cross and Dana McWay

Stanfield’s Essential Medical Terminology 5th Edition PDF is a best-selling introduction to medical terminology is based on the body-systems method and is flexible enough to be used in traditional or self-instructional course formats. Suited for students of all levels in the health professions, the accessible Essential Medical Terminology, Fifth Edition provides the appropriate amount of detail needed to learn the basics of medical terminology. After learning the fundamentals of pronunciation, students can study the chapters in any order the instructor deems appropriate.

  • Confusing Medical Terms boxes compare and define similar-sounding terms
  • Pharmacology and Medical Terminology boxes relate medical terminology to drugs and their classification, function, and active ingredients
  • Allied Health Professions boxes list specialties and specialists
  • A wealth of full-color photographs and illustrations showing common clinical disorders and associated anatomy
  • Every new print copy includes Navigate 2 Advantage Access with a comprehensive and interactive eBook, student practice activities and assessments, a full suite of instructor resources, and learning analytics reporting tools.
  • Instructor resources includes a Test Bank, slides in PowerPoint format, and Instructor’s Manual with Suggested Activities, Case Study and Final Exam
Table of Contents
  • Unit I: Medical Terminology
  •   Chapter  Chapter 1: Word Pronunciatons
  •   Chapter  Chapter 2: Word Parts and Word Building Rules
  • Unit II: Root Words, Medical Terminology, and Patient Care
  •   Chapter  Chapter 3: Bacteria, Color, and Some Medical Terms
  •   Chapter  Chapter 4: Body Openings and Plural Endings
  •   Chapter  Chapter 5: Numbers, Positions, and Directions
  •   Chapter  Chapter 6: Medical and Health Professions
  • Unit III: Abbreviations
  •   Chapter  Chapter 7: Medical Abbreviations
  •   Chapter  Chapter 8: Diagnostic and Laboratory Abbreviations
  • Unit IV: Review
  •   Chapter  Chapter 9: Review of Word Parts from Units I, II, and III
  • Unit  Unit V: Medical Terminology and Body Systems
  •   Chapter  Chapter 10: Body Organs and Parts
  •   Chapter  Chapter 11: Integumentary System
  •   Chapter  Chapter 12: Digestive System
  •   Chapter  Chapter 13: Respiratory System
  •   Chapter  Chapter 14: Cardiovascular System
  •   Chapter  Chapter 15: Nervous System
  •   Chapter  Chapter 16: Genitourinary and Reproductive Systems
  •   Chapter  Chapter 17: Musculoskeletal System
  •   Chapter  Chapter 18: Eyes and Ears
  •   Chapter  Chapter 19: Endocrine System
  •   Chapter  Chapter 20: Cancer Medicine

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Fats in Food Technology 2nd Edition

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Fats in Food Technology 2nd Edition PDF

Fats in Food Technology 2nd Edition

Fats In Food Technology 2Nd Edition Pdf

By Kanes K. Rajah

Fats in Food Technology 2nd Edition PDF. Fats are present in some form in the vast majority of processed foods we consume, as well as in many ‘natural’ products. Changes in consumer behaviour, centered around an increased emphasis on healthy food consumption, mean that it is more important than ever for food scientists to understand the properties, roles and behaviours that fats play in food and in diets.

Fats in Food Technology 2nd Edition PDF is an in-depth examination of the roles and behaviours of fats in food technology and the benefits that they impart to consumers. It considers both fats that are naturally present in foods (such as milk fat in cheese) and fats that have been added to improve physical, chemical and organoleptic properties (like cocoa butter in chocolate). Newly revised and updated, the book contains useful information on the market issues that have driven change and the disciplines that have helped to regulate the trade and use of fats and oils in food technology. Drawing on the recent literature as well as the personal R&D experiences of the authors, the book highlights those areas where potential efficiencies in processing and economy in the cost of raw materials can be made. Issues concerning health, diet and lifestyle are covered in dedicated chapters.

This book will be useful to anyone in industry and research establishments who has an interest in the technology of fat-containing food products, including scientists in the dairy, spreads, bakery, confectionery and wider food industries, as well those involved in the production of edible oils.

Table of Contents

List of contributors xi

Preface xiii

1 Physical properties of fats in food 1
Kiyotaka Sato and Satoru Ueno

1.1 Introduction 1

1.2 Basic physical properties of fat crystals 2

1.2.1 Polymorphic structures of fats 2

1.2.2 Polymorphic crystallisation of fats 7

1.2.3 Polymorphic transformation of fats 13

1.2.4 Phase behaviour of fat mixtures 17

1.2.5 Microstructure, texture and rheological properties 20

1.3 Structure–function relations in food fats 22

1.3.1 Fats in bulk phase 22

1.3.2 Fats in oil-in-water emulsions 26

1.3.3 Fats in water-in-oil emulsions 30

1.4 Conclusion 32

References 33

2 Bakery fats 39
Paul Wassell

2.1 Introduction 39

2.2 Production of margarine and shortening 40

2.3 Crystallisation behaviour 42

2.4 Processing 47

2.5 Plastic bakery fats 48

2.5.1 Short pastry 50

2.5.2 Cake 53

2.5.3 Puff pastry 57

2.6 The influence of emulsifiers in baking 60

2.7 Control of quality in margarine and shortening manufacture 62

2.8 Liquid shortenings 65

2.9 Fluid shortenings 66

2.10 Powdered fats, flaked fats and fat powders 67

2.10.1 Methods of manufacture 67

2.10.2 Applications of fat powders and powdered fats 70

2.11 Fat in biscuit baking 72

2.11.1 The function of fats in biscuits 72

2.11.2 Biscuit filling creams 74

2.11.3 Spray fats 75

2.11.4 Fat bloom 76

2.12 Conclusion 76

Acknowledgement 77

References 77

3 Water continuous emulsions 83
H.M. Premlal Ranjith

3.1 Introduction 83

3.1.1 The structure of water continuous emulsions 84

3.1.2 Milk fat globule structure 85

3.2 Preparation of water continuous emulsions 87

3.2.1 Dairy creams 87

3.2.2 Recombined creams 92

3.2.3 Ice-cream mix 95

3.2.4 Heat treatment of emulsions 102

3.2.5 Preparation of dressings 116

3.3 Factors affecting water continuous emulsions 118

3.3.1 Emulsion stability of high-fat creams 120

3.3.2 Defects in ice cream 127

3.3.3 Defects in mayonnaise and salad dressing 130

References 130

4 Oil modification processes 133
Albert J. Dijkstra

4.1 Introduction 133

4.2 Hydrogenation 134

4.2.1 Kinetics and mechanism 135

4.2.2 Industrial hydrogenation processes 139

4.3 Interesterification 144

4.3.1 Chemical catalysis 145

4.3.2 Enzymatic catalysis 149

4.3.3 Interesterification products 151

4.4 Fractionation 151

4.4.1 Fat crystallisation theory 153

4.4.2 Industrial practice 155

4.4.3 Fractionation products 159

4.5 Discussion 161

References 162

5 Fats for chocolate and sugar confectionery 169
Geoff Talbot

5.1 Introduction 169

5.2 Production and properties 170

5.2.1 Cocoa butter and milk fat 170

5.2.2 Symmetrical SOS-type CBAs: cocoa butter equivalents (CBEs) 175

5.2.3 High-trans-type CBAs 178

5.2.4 Low- or zero-trans non-lauric CBAs 180

5.2.5 Lauric-type CBAs 181

5.2.6 Comparison and compatibility 182

5.3 Legislation and regulatory aspects 186

5.3.1 Legislation 186

5.3.2 Adulteration and its detection 189

5.4 Moulded bar and coating applications 191

5.4.1 Chocolate 191

5.4.2 Compound chocolate 192

5.5 Filling applications 195

5.5.1 Fat-based fillings 195

5.5.2 Toffees and other sugar confectionery 198

5.5.3 Truffles 199

5.6 Problem areas 200

5.6.1 Bloom 200

5.6.2 Fat migration 202

5.6.3 Moisture and alcohol migration 204

5.6.4 Rancidity 205

5.7 Nutritional aspects of confectionery fats 206

5.8 Conclusion 207

Acknowledgements 207

References 207

6 Spreadable products 213
Kanes K. Rajah

6.1 Introduction 213

6.1.1 Definition of spreads: margarine, low(er) fat spreads and butter 213

6.1.2 Summary of product development 215

6.1.3 Summary of process development 218

6.1.4 Summary of ingredient development 221

6.1.5 Summary of packaging developments 225

6.2 Legislation 225

6.2.1 EU regulations 226

6.2.2 US regulations 228

6.2.3 Codex standards 228

6.3 Emulsion technology 229

6.3.1 Properties of emulsions 229

6.3.2 Emulsifiers and hydrophilic–lipophilic balance values 232

6.3.3 Stabilisers 233

6.3.4 Preservatives and microbiological stability 233

6.3.5 Emulsion preparation 234

6.4 Process technology 236

6.4.1 Current yellow fat range 236

6.4.2 Scraped-surface cooling 237

6.4.3 Churning technology 244

6.4.4 Storage conditions 246

6.5 Yellow fat blends 247

6.5.1 Trans-fatty-acid-free oil blends 247

6.5.2 Some properties of butter 247

6.5.3 Oils high in lauric and palmitic fatty acids 247

6.5.4 Long-chain fatty acids 249

6.6 Flavoured butters 250

6.7 Non-yellow fat range 250

References 251

7 Emulsifiers and stabilisers 253
Niall W.G. Young

7.1 Introduction 253

7.2 Surface activity 254

7.2.1 Surfactants 254

7.2.2 Surface and interfacial tension 255

7.3 Interface formation 256

7.3.1 Division of internal phase 256

7.3.2 Emulsion formation 257

7.3.3 Foams 258

7.3.4 Wetting 258

7.4 Stabilisation 259

7.4.1 Creaming and sedimentation 260

7.4.2 Flocculation and coalescence 260

7.4.3 Droplet–droplet interactions 261

7.4.4 Viscosity and gelation 262

7.5 Food emulsifiers 263

7.5.1 Monoglycerides 263

7.5.2 Monoglyceride derivatives 263

7.5.3 Polyol esters of fatty acids 266

7.5.4 Lactic acid esters of fatty acids 266

7.5.5 Lecithin 267

7.6 The hydrophilic–lipophilic balance 268

7.7 Hydrocolloid stabilisers and thickeners 270

7.7.1 Hydrocolloids 270

7.7.2 Modified starch 272

7.7.3 Cellulose derivatives 273

7.8 Applications 273

7.8.1 Margarine and dairy products 273

7.8.2 Baking 278

7.8.3 Coatings 280

7.8.4 Dressings and sauces 281

7.9 Regulatory aspects 284

References 284

8 Food safety and quality issues of dairy fats 289
Upuli Wijewardene and H.M. Premlal Ranjith

8.1 Introduction 289

8.1.1 Codex Alimentarius 289

8.1.2 The European Food Safety Authority (EFSA) 290

8.1.3 The importance of the HACCP in food production 290

8.1.4 Food safety standards 291

8.2 Food-borne disease: the problem 291

8.2.1 Microbiology of milk and milk products 291

8.2.2 Magnitude and nature of milk-borne disease outbreaks 292

8.2.3 Food-borne disease outbreak surveillance 293

8.2.4 Surveillance of milk-borne disease outbreaks 294

8.2.5 Control of food-borne diseases 295

8.2.6 Safety of milk and milk products 295

8.3 Food safety and quality issues of dairy fats 296

8.3.1 Approach to risk assessment and the HACCP 297

8.4 Implementing the HACCP 299

8.4.1 Areas concerning food safety 300

8.5 Food safety and quality in dairy production 302

8.5.1 Pasteurised milk 303

8.5.2 Cheese 303

8.5.3 Yogurt 303

8.5.4 Cream/Butter 312

8.6 Future trends 316

References 324

9 Culinary fats: solid and liquid frying oils and speciality oils 327
Mark Farmer

9.1 Introduction 327

9.2 Salad and cooking oils 328

9.3 Frying fats 333

9.3.1 Shallow (pan) frying 333

9.3.2 Deep fat frying 334

9.3.3 Selection of frying media 339

9.4 Oils for roasting nuts 342

9.5 Ghee 343

9.5.1 Ghee attributes and quality 344

9.5.2 Uses of ghee 346

9.6 Vanaspati 346

9.7 Speciality oils 348

9.7.1 Almond oil 349

9.7.2 Groundnut oil 349

9.7.3 Hazelnut oil 351

9.7.4 Sesame seed oil 351

9.7.5 Safflower oil 352

9.7.6 Grapeseed oil 353

9.7.7 Walnut oil 353

9.7.8 Rice bran oil 353

9.7.9 Flaxseed oil 354

9.7.10 Avocado oil 354

9.8 Conclusion 354

References 355

Appendix Nomenclature for fatty acids and triglycerides 359

Index 361

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Fermented Milks

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Fermented Milks PDF Book.

Fermented Milks

Fermented Milks Pdf Book.

By Adnan Y. Tamime

Fermented Milks PDF Book. Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow. Technological developments have led to a wider range of products and increased popularity with consumers.

In the second book to feature in the SDT series Fermented Milks reviews the properties and manufacturing methods associated with products such as yoghurt, buttermilk, kefir, koumiss milk-based fermented beverages and many other examples from around the globe, offering the reader:

  • A practically-oriented and user-friendly guide
  • Key commercially important information
  • Coverage of all the major stages of manufacture
  • Background to each product

Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.

Table of Contents

Preface to Technical Series.

Preface.

Contributors.

Chapter 1.

Types of Fermented Milks.

.

Chapter 2.

Starter Cultures.

Chapter 3.

Manufacture of Yoghurt.

Chapter 4.

Properties of Yoghurt and their Appraisal.

Chapter 5.

Production of Drinking Products.

Chapter 6.

Production of Concentrated Products.

Chapter 7.

Nordic/Scandinavian Fermented Milk Products.

Chapter 8.

Production of Kefir, Koumiss and Other Related Products.

Chapter 9.

Miscellaneous Fermented Milk Products.

Chapter 10.

Mechanisation, Automation and Future Developments.

Index

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Food Additives Data Book 2nd Edition

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Food Additives Data Book 2nd Edition PDF

Food Additives Data Book 2nd Edition

Food Additives Data Book 2Nd Edition Pdf

By Jim Smith and Lily Hong-Shum

Food Additives Data Book 2nd Edition PDF. The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives approved and their permitted levels. Scientists also refine the knowledge of the risk assessment process as well as improve analytical methods and the use of alternative additives, processes or ingredients. Since the first edition of the Food Additives Databook was published, there have been numerous changes due to these developments and some additives are no longer permitted, some have new permitted levels of use and new additives have been assessed and approved.

The revised second edition of this major reference work covers all the “must-have” technical data on food additives. Compiled by food industry experts with a proven track record of producing high quality reference work, this volume is the definitive resource for technologists in small, medium and large companies, and for workers in research, government and academic institutions.

Coverage is of Preservatives, Enzymes, Gases, Nutritive additives, Emulsifiers, Flour additives, Acidulants, Sequestrants, Antioxidants, Flavour enhancers, Colour, Sweeteners, Polysaccharides, Solvents.

Entries include information on: Function and Applications, Safety issues, International legal issues, Alternatives, Synonyms, Molecular Formula and mass, Alternative forms, Appearance, Boiling, melting, and flash points, density, purity, water content, solubility, Synergists, Antagonists, and more with full and easy-to-follow-up references.

Table of Contents

List of Contributors.

How to Use This Book.

Part 1 Acidulants.

Acetic acid.

Adipic acid.

Caprylic acid.

Citric acid.

Dehydroacetic acid.

Fumaric acid.

Glucono-delta-lactone.

Lactic acid.

Malic acid.

Phosphoric acid.

Propionic acid.

Sodium diacetate.

Succinic acid.

Tartaric acid.

Part 2 Antioxidants.

Ascorbic acid and isomers (L-ascorbic acid and erythorbic acid).

Ascorbyl palmitate.

Beta-carotene.

Butylated hydroxyanisole (BHA).

Butylated hydroxytoluene (BHT).

Tert-Butylhydroquinone (TBHQ).

Calcium ascorbate.

Citric acid and its salts.

Ethoxyquin.

Ethylenediaminetetraacetic acid (EDTA).

Propyl gallate (PG).

Rosemary extract; natural spice extract.

Sodium ascorbate.

L-Tartaric acid.

Tea extract.

Tocopherols, mixed a (DL), g and d (synthetic).

Tocopherol, mixed natural concentrate.

Part 3 Colourings.

Alkanet.

Allura Red AC.

Aluminium.

Amaranth.

Ammonia caramel.

Annatto.

Anthocyanin.

Beetroot Red.

Beta-apo-80-carotenal (C30).

Black iron oxide.

Brilliant Black BN.

Brilliant Blue FCF.

Brown FK.

Brown HT.

Calcium carbonate.

Canthaxanthin.

Carmine.

Carminic acid.

Carmoisine.

Beta-carotene.

Caustic sulphite caramel.

Chlorophyll.

Chlorophyllins.

Copper chlorophylls.

Copper chlorophyllins.

Curcumin.

Erythrosine.

Ethyl ester of beta-apo-80-carotenoic acid (C30).

Fast Green FCF.

Gardenia Yellow.

Gold.

Green S.

Indigotine.

Litholrubine BK.

Lutein.

Lycopene.

Mixed carotenes.

Paprika extract.

Patent Blue V.

Plain caramel.

Ponceau R.

Ponceau SX.

Quinoline Yellow.

Red iron oxide.

Riboflavin.

Riboflavin-50-phosphate.

Safflower.

Santalin.

Silver.

Sulphite ammonia caramel.

Sunset Yellow.

Tartrazine.

Titanium dioxide.

Vegetable carbon.

Yellow iron oxide.

Part 4 Emulsifiers.

Acetic acid esters of mono- and diglycerides of fatty acids.

Ammonium phosphatides.

Calcium stearoyl lactylate.

Citric acid esters of mono- and diglycerides of fatty acids.

Diacetyl tartaric acid esters of mono- and diglycerides of fatty acids.

Dioctyl sodium sulphosuccinate.

Ethoxylated mono- and diglycerides of fatty acids.

Lactic acid esters of mono- and diglycerides of fatty acids.

Lecithins.

Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids.

Mono- and diglycerides of fatty acids – saturated.

Mono- and diglycerides of fatty acids – unsaturated.

Polyglycerol esters of fatty acids.

Polyglycerol polyricinoleate.

Polysorbates.

Propylene glycol esters of fatty acids.

Sodium, potassium, calcium and magnesium salts of fatty acids.

Sodium stearoyl lactylate.

Sorbitan esters of fatty acids.

Stearyl tartrate.

Succinic acid esters of mono- and diglycerides of fatty acids.

Sucrose esters of fatty acids.

Tartaric acid esters of mono- and diglycerides of fatty acids.

Part 5 Enzymes.

Alpha-amylase.

Alpha-galactosidase.

Amyloglucosidase .

Anthocyanase.

Asparaginase.

Beta-amylase .

Beta-galactosidase.

Beta-glucanase.

Beta-glucosidase.

Bromelain.

Catalase.

Cellobiase (Aspergillus niger).

Cellulase.

Chymosin A .

Chymotrypsin (pancreatic).

Dextranase (Penicillium spp.).

Diacetyl reductase (Aerobacter aerogenes).

Ficin (Ficus spp.).

Glucoamylase.

Glucose isomerase.

Glucose oxidase.

Hemicellulase (Aspergillus spp.).

Hexose oxidase.

Inulinase.

Invertase.

Isoamylase.

Laccase.

Lipase.

Lysozyme hydrochloride.

Malt carbohydrase.

Metallo-neutral proteases.

Microbial rennet.

Naringinase (Penicillium spp.).

Papain (papaya species).

Pectinase .

Penicillin amidase.

Pepsin (porcine mucosa).

Peroxidase (horseradish).

Protease.

Pullulanase.

Rennet (bovine abomasum).

Subtilisin.

Tannase .

Trypsin (pancreatic).

Xylanase .

Part 6 Flavour Enhancers.

Acetic acid.

Algae, brown.

Algae, red.

Ammonium chloride.

Ammonium glutamate .

Ammonium glycyrrhizate.

Aspartame.

Calcium chloride.

Disodium guanylate.

Disodium inosinate.

Disodium -ribonucleotides.

Esterase-lipase.

Ethyl maltol.

L-Glutamic acid.

Glycine.

Lactic acid.

Licorice (Glycyrrhiza glabra).

Licorice (Glycyrrhiza glabra) extract.

Licorice root extract.

Magnesium sulphate anhydrous.

Magnesium sulphate heptahydrate.

Malic acid/N-Hydroxysuccinic acid.

Monosodium glutamate.

Potassium chloride.

Potassium glutamate.

Potassium lactate.

Sodium alginate/Algin.

Sodium lactate.

Succinic acid.

Sucralose.

Tannic acid .

L-Tartaric acid.

Thaumatin.

Part 7 Flour Additives.

Acetone peroxide.

Alpha-amylase.

Ammonium chloride.

Ammonium persulphate.

Ammonium phosphate, monobasic.

Ascorbic acid.

Azodicarbonamide.

Benzoyl peroxide.

Calcium carbonate.

Calcium phosphate, monobasic.

Chlorine.

Chlorine dioxide.

L-Cysteine hydrochloride.

Glucoamylase.

Glucose oxidase.

Lipase.

Lipoxidase.

Pentosanase.

Potassium bromate.

Protease.

Pullulanase.

Sodium acid pyrophosphate.

Xylanase.

Part 8 Gases.

Argon.

Carbon dioxide.

Hydrogen.

Nitrogen.

Nitrous oxide.

Ozone.

Part 9 Nutritive Additives.

L-Ascorbic acid.

Ascorbyl palmitate.

Beta-carotene.

Biotin.

Calcium ascorbate.

Calcium carbonate.

Calcium glycerophosphate.

Calcium lactate pentahydrate.

Calcium-D-pantothenate.

Calcium phosphate dibasic.

Calcium phosphate tribasic.

Cholecalciferol.

Cupric gluconate.

Cyanocobalamin.

Ergocalciferol.

Ferric orthophosphate.

Ferrous fumarate.

Ferrous sulphate, anhydrous.

Folic acid.

Magnesium carbonate hydroxide.

Magnesium oxide, heavy.

Natural tocopherols (mixture of d-a, d-b, d-g, d-d tocopherol forms).

Niacinamide.

Nicotinic acid.

Pantothenic acid.

Phytonadione.

Pyridoxine.

Pyridoxine hydrochloride.

Reduced elemental iron.

Retinol .

Retinyl acetate.

Retinyl palmitate.

Riboflavin.

Riboflavin-50-phosphate sodium salt.

Sodium ascorbate.

Thiamin.

Thiamin hydrochloride.

Thiamin mononitrate.

DL-a-Tocopherol.

DL-a-Tocopheryl acetate.

Zinc sulphate monohydrate.

Part 10 Polysaccharides.

Agar.

Alginic acid.

Ammonium alginate.

Calcium alginate.

Carboxymethylcellulose.

Carrageenan.

Iota-carrageenan.

Kappa-carrageenan.

Lambda-carrageenan.

Cellulose.

Chitosan.

Dextran.

Furcellaran.

Gellan.

Guar gum.

Gum arabic.

Gum ghatti.

Hydroxy ethyl cellulose.

Hydroxy propyl cellulose.

Hydroxy propyl methyl cellulose.

Karaya gum.

Locust bean gum.

Methyl cellulose .

Methyl ethyl cellulose.

Microcrystalline cellulose.

Pectin.

Potassium alginate.

Propyleneglycol alginate

Tragacanth gum.

Xanthan.

Part 11 Preservatives.

Acetic acid, glacial.

Benzoic acid.

Biphenyl.

Calcium acetate.

Calcium benzoate.

Calcium bisulphite.

Calcium propionate.

Calcium sorbate.

Calcium sulphite.

Dimethyl dicarbonate.

Ethyl-4-hydroxybenzoate.

Ethyl-4-hydroxybenzoate, sodium salt.

Formic acid.

Heptyl paraben.

Hexamethylenetetramine.

2-Hydroxybiphenyl.

Lactic acid.

Methyl para-hydroxybenzoate.

Methyl-4-hydroxybenzoate, sodium salt.

Natamycin.

Nisin .

Potassium acetate.

Potassium benzoate.

Potassium metabisulphite.

Potassium nitrate.

Potassium nitrite.

Potassium propionate.

Potassium sorbate.

Propionic acid.

Propyl-4-hydroxybenzoate.

Propyl-4-hydroxybenzoate, sodium salt.

Sodium acetate.

Sodium benzoate.

Sodium bisulphite.

Sodium diacetate.

Sodium metabisulphite.

Sodium nitrate.

Sodium nitrite.

Sodium o-phenylphenate.

Sodium propionate.

Sodium sorbate.

Sodium sulphite.

Sorbic acid.

Sulphur dioxide.

Thiabendazole.

Part 12 Sequestrants.

Calcium acetate.

Calcium chloride.

Calcium citrate.

Calcium disodium ethylenediaminetetraacetate.

Calcium gluconate.

Calcium phosphate monobasic.

Calcium phosphate tribasic.

Calcium phytate.

Calcium sulphate.

Citric acid.

Disodium ethylenediaminetetraacetate (disodium EDTA).

Disodium pyrophosphate.

Glucono-delta-lactone.

Glycine.

Isopropyl citrate.

Manganese citrate.

Oxystearin.

Phosphoric acid.

Potassium dihydrogen citrate.

Potassium phosphate dibasic.

Potassium phosphate monobasic

Potassium sodium tartrate.

Sodium monohydrogen phosphate.

Sodium polyphosphate.

Sodium tartrate.

Tartaric acid.

Part 13 Solvents

Acetic acid.

Acetone.

Acetylated monoglycerides.

Amyl acetate.

Benzyl alcohol.

1,3-Butanediol.

Carbon dioxide.

Castor oil.

Diethyl tartrate.

Ethanol .

Ethyl acetate.

Glycerin.

Glyceryl diacetate .

Glyceryl tributyrate.

Hexane.

Isopropanol.

Lactic acid (D, DL or L).

Methanol.

Methyl ethyl ketone.

Methylene chloride.

Mono- and diglycerides.

Monoglyceride citrate.

2-Nitropropane.

Octyl alcohol.

1,2-Propanediol.

Triacetyl glycerin.

Triethyl citrate.

Part 14 Sweeteners.

Acesulfame-K.

N-Acetylglucosamine.

Alitame.

Arabinose.

Aspartame .

Corn syrup.

Cyclamate.

Fructose.

Glycine.

Glycyrrhizin/glycyrrhizic acid.

High fructose corn syrup.

Isomalt.

Lactitol.

Lactose.

Maltitol.

Mannitol.

Monellin.

Saccharin.

Sorbitol.

Stevioside.

Sucralose.

Sucrose.

Tagatose.

Thaumatin.

Trehalose.

Xylitol .

Xylose, D(+).

Index.

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Food Associated Pathogens

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Food Associated Pathogens

Food Associated Pathogens Pdf

By Wilhelm Tham and Marie Louise Danielsson-Tham

Food Associated Pathogens PDF Book. To stem the tide of foodborne illness, it is important to understand the source of the problem. This volume examines pathogenic bacteria, viruses, protozoan parasites, moulds, and mycotoxins in food. It also discusses food-associated antimicrobial resistance and lessons learned from an actual foodborne outbreak. The book also explores clinical aspects of foodborne illness. It is intended for students within the medical field but is also ideal as a reference book for scientists, technologists, and inspectors in public health-related fields who regularly contend with issues related to food microbiology, foodborne infections and intoxications, and food safety.

Table of Contents

Food-associated Pathogens – Insights and Reflections
Food Associated Antimicrobial Resistance
Bacillus cereus Food Poisoning
Brucellosis
Campylobacter
Food-Borne Pathogenic Clostridia
Food Associated Pathogens Enterococci
Diarrheagenic E. coli with Emphasis on Shiga Toxin-producing E. coli
Lessons from the Escherichia
Listeria monocytogenes
Moulds as a Threat to Food Safety
Mycobacteria
Protozoan Parasites
Salmonella: Disease burden and Sources of Infection
Shigella spp.
Staphylococcal Food Poisoning
Vibrio as a Food Pathogen
Foodborne Viruses
Yersinia

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The Absolute, Ultimate Guide to Principles of Biochemistry [Study Guide and Solutions Manual]

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The Absolute, Ultimate Guide to Principles of Biochemistry study guide and solutions manual PDF

The Absolute, Ultimate Guide to Principles of Biochemistry [Study Guide and Solutions Manual]

The Absolute, Ultimate Guide To Principles Of Biochemistry Study Guide And Solutions Manual Pdf

By David L Nelson and Michael M. Cox

Table of Contents

Study Guide Contents

Part I Structure and Catalysis
2 Water
3 Amino Acids, Peptides, and Proteins
4 The Three-Dimensional Structure of Proteins
5 Protein Function
6 Enzymes
7 Carbohydrates and Glycobiology
8 Nucleotides and Nucleic Acids
9 DNA-Based Information Technologies
10 Lipids
11 Biological Membranes and Transport
12 Biosignaling

Part II Bioenergetics and Metabolism
13 Bioenergetics and Biochemical Reaction Types
14 Glycolysis, Gluconeogenesis, and the Pentose Phosphate Pathway
15 Principles of Metabolic Regulation
16 The Citric Acid Cycle
17 Fatty Acid Catabolism
18 Amino Acid Oxidation and the Production of Urea
19 Oxidative Phosphorylation
20 Photosynthesis and Carbohydrate Synthesis in Plants
21 Lipid Biosynthesis
22 Biosynthesis of Amino Acids, Nucleotides, and Related Molecules
23 Hormonal Regulation and Integration of Mammalian Metabolism

Part III Information Pathways
24 Genes and Chromosomes
25 DNA Metabolism
26 RNA Metabolism
27 Protein Metabolism
28 Regulation of Gene Expression

Solutions Manual Contents

Part I Structure and Catalysis
2 Water
3 Amino Acids, Peptides, and Proteins
4 The Three-Dimensional Structure of Proteins
5 Protein Function
6 Enzymes
7 Carbohydrates and Glycobiology
8 Nucleotides and Nucleic Acids
9 DNA-Based Information Technologies
10 Lipids
11 Biological Membranes and Transport
12 Biosignaling

Part II Bioenergetics and Metabolism
13 Bioenergetics and Biochemical Reaction Types
14 Glycolysis, Gluconeogenesis, and the Pentose Phosphate Pathway
15 Principles of Metabolic Regulation
16 The Citric Acid Cycle
17 Fatty Acid Catabolism
18 Amino Acid Oxidation and the Production of Urea
19 Oxidative Phosphorylation
20 Photosynthesis and Carbohydrate Synthesis in Plants
21 Lipid Biosynthesis
22 Biosynthesis of Amino Acids, Nucleotides, and Related Molecules
23 Hormonal Regulation and Integration of Mammalian Metabolism

Part III Information Pathways
24 Genes and Chromosomes
25 DNA Metabolism
26 RNA Metabolism
27 Protein Metabolism
28 Regulation of Gene Expression

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Food Biotechnology

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Food Biotechnology

Food Biotechnology

By Stanislaw Bielecki

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Foodborne Disease Handbook, Second Edition,: Volume 2: Viruses: Parasites: Pathogens, and HACCP

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Foodborne Disease Handbook, Second Edition,: Volume 2: Viruses: Parasites: Pathogens, and HACCP

Foodborne Disease Handbook Second Edition Volume 2 Viruses Parasites Pathogens And Haccp

By Y. H. Hui , Sayed A. Sattar and Wai-Kit Nip

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Food Safety: The Science of Keeping Food Safe 2nd Edition PDF

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food safety: the science of keeping food safe pdf

Food Safety: The Science of Keeping Food Safe 2nd Edition

Food Safety: The Science Of Keeping Food Safe Pdf

By Ian C. Shaw

Food Safety: The Science of Keeping Food Safe 2nd Edition PDF. Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more.

This revised edition has been updated with the latest information on food safety. It addresses all the topics pertinent to a full understanding of keeping the food we eat safe. Each chapter of Food Safety: The Science of Keeping Food Safe, Second Edition proceeds from introductory concepts and builds towards a sophisticated treatment of the topic, allowing the reader to take what knowledge is required for understanding food safety at a wide range of levels. Illustrated with photographs and examples throughout, this new edition also boasts 4 new chapters covering radioactivity in food; food terrorism; food authenticity; and food supplements.

• This second edition has been revised and updated throughout to include the latest topics in this fast-moving field
• Includes 4 brand new chapters on radioactivity in food, food terrorism, food authenticity, and food supplements
• The most readable and user-friendly food safety book for students, scientists, regulators, and general readers

Food Safety is the ideal starting point for students and non-specialists seeking to learn about food safety issues, and an enjoyable and stylish read for those who already have an academic or professional background in the area.

Table of Contents

Acknowledgements xiv

1 Introduction 1

Introduction 1

A brief history of food safety 1

Evolution of cellular protection mechanisms 2

2 Food Risk 13

Introduction 13

What is risk? 14

Measuring hazard 16

Determining risk 18

Acceptable risk 23

Risk versus benefit 26

Risk perception 27

The precautionary principle 30

Food risk assessment 31

Relative risk and risk ranking 33

Risk management 33

Risk communication 36

Quantitative risk assessment 36

Take home messages 45

Further reading 45

3 Bacteria 46

Introduction 46

The discovery of bacteria 47

The biology of bacteria 52

The bacterial ecology of food 61

Human bacterial pathogens on food 62

Gastroenteritis 63

Food-borne pathogenic bacteria 63

Take home messages 101

Further reading 102

4 Viruses 103

Introduction 103

The discovery of viruses 103

The biology of viruses 105

Diseases caused by viruses and mechanisms of viral transmission 108

Other food-borne viruses 115

Take home messages 116

Further reading 116

5 Parasites 117

Introduction 117

What are parasites? 117

Flatworms – Platyhelminthes 118

Tapeworms – Cestodes 118

Flukes – Trematodes 121

Nematodes 124

Protozoa 130

Take home messages 140

Further reading 140

6 Bovine Spongiform Encephalopathy (BSE) 141

Introduction 141

The history of BSE 141

The epidemiology of BSE in England 142

Spongiform encephalopathies 143

Prions 143

The symptoms of BSE 145

BSE cases in the UK 146

BSE transmission and the origins of PrPSC 146

The risk to human consumers of BSE beef – nvCJD 149

The politics of BSE and implications for food safety worldwide 153

BSE incidence around the world 153

Take home messages 154

Further reading 155

7 Chemical Contaminants 156

Introduction 156

Pesticides 157

Insecticides 164

Herbicides 185

Fungicides 187

Veterinary medicines 192

Growth promoting chemicals 203

Fertilisers 208

Natural environmental chemicals 210

Non-agricultural environmental pollutants 213

Residues monitoring programmes 217

Dietary intake and risk to human consumers 218

Take home messages 219

Further reading 219

8 Natural Toxins 220

Introduction 220

Why produce natural toxins? 221

Natural toxins in the human food chain 222

Plant toxins 224

Mycotoxins 237

Phytohaemagglutinins in beans 241

Bacterial toxins 243

Phytoestrogens 243

Take home messages 243

Further reading 243

9 Endocrine Disrupting Chemicals 244

Introduction 244

The first observations of xenoestrogens’ effects 245

Estrogen receptors – ERs 246

Molecular requirements for estrogenicity 247

Estrogens are present in both males and females 247

Xenoestrogens 248

Population level effects of exposure to xenoestrogens 261

The positive health effects of xenoestrogens 264

Take home messages 265

Further reading 265

10 Genetically Modified Food 266

Introduction 266

A brief introduction to nucleic acids, genetics

and molecular biology 267

Nucleic acids 267

Converting the genetic code into a protein 268

The history of GM crops 271

The tools of the genetic engineer 272

Glyphosate-resistant crops 274

Insect-protected crops – BT toxin 275

GM crops with enhanced flavour or nutritional properties 276

What happens if humans eat GM crops or foods made from them? 277

Changed biochemistry in GM crops 278

What is the effect of eating DNA and RNA? 278

GM animals 279

Take home messages 279

Further reading 279

11 Colours, Flavours and Preservatives 280

Introduction 280

Food colours 282

Flavours 290

Preservatives 305

Take home messages 319

Further reading 319

12 Food Irradiation 320

Introduction 320

Different types of radioactivity 321

How irradiation kills cells 323

The history of food irradiation 324

The effect of radiation on microorganisms 325

How is food irradiated? 326

The effects of irradiation on food chemistry 326

The effects of irradiation on vitamins 327

Radiation dose 331

Does irradiation make food radioactive? 332

Health effects of food irradiation 332

The use of food irradiation around the world 333

Take home messages 334

Further reading 334

13 Food Safety and the Unborn Child 335

Introduction 335

‘You are what your mother ate’ 335

Growth and development of the embryo and fetus 337

Effects of food chemical contaminants 344

Effects of microbiological contaminants 345

Effects on ova and sperm 346

Take home messages 347

Further reading 347

14 Organic Food 349

Introduction 349

What does ‘organic’ mean? 350

The history and philosophy of organic farming 351

Demand for organic food 352

Organic farming methods 352

Organic farming legislation 353

Organic fertilisers 354

Organic pest control 355

Organic weed control 355

Animal health remedies 356

Food processing 356

Is organic food better for you? 357

Myths and facts about organic food 361

Take home messages 364

Further reading 365

15 Food Allergy 367

Introduction 367

What is an allergy? 368

The basics of immunology 368

Immunity and the immune response 368

Sensitisation 371

Food allergies 373

The genetics of allergy 373

Food allergens 374

Milk allergy 375

Peanut allergy 377

Soy allergy 380

Nut allergies 381

Seafood allergies 383

Gluten allergy (coeliac disease) 386

Allergy to eggs 389

Allergen cross-reactivity 390

Banana/latex allergy 390

Food additives allergy 392

Why is the incidence of food allergies increasing? 392

A cautionary note 393

Take home messages 393

Further reading 394

16 Food Legislation 395

Introduction 395

Legal processes – how laws are made 397

A very brief history of food law 398

Food legislation around the world 399

Food legislation in the USA 399

Food legislation in the UK 402

Food legislation in New Zealand 405

Policing food legislation 407

Does food legislation reduce risks to consumers? 410

Case example – non-compliance follow-up 410

The relevance of national food legislation in a global food market 411

Take home messages 412

Further reading 412

17 Radioactivity in Food 413

Introduction 414

What is radioactivity? 415

Effects of radiation on cells: Health implications 418

Energies and penetration powers of radiation 419

How cells protect themselves against exposure

to radioactivity 420

Effects of radiation on cells and implications for health 422

Radioactivity dose 424

Natural radioactivity 425

Nuclear power stations 426

Chernobyl disaster (1986) 429

Fukushima Daiichi disaster (2011) 431

Alexander Litvinenko (2006) 434

Radioactive emissions from non]reactor sources 435

Background radioactivity 436

Where do radioisotopes go in the body and what

effects do they have? 437

Radioactivity in food 439

Measuring radioactivity in food 440

Liquid scintillation counting 443

Is there a safe radioactivity exposure level? 447

Take home messages 450

Further reading 450

18 Food Supplements 452

Introduction 452

Nomenclature 453

Types of food supplements 453

Herbal remedies 453

Herbal remedies: The final word 461

Homeopathy 463

Amino acids and proteins 464

Vitamins 465

Dietary elements (minerals) 466

Essential fatty acids 468

Fish oil supplements 471

Bodybuilding supplements 472

Food and health…the development of food supplements 474

Synthesis of vitamin C 474

Definition of a medicine and approval for marketing 474

Food supplements are regulated as foods 475

Do food supplements have health benefits? 476

Are food supplements necessary? 476

Questionable marketing claims for food supplements 478

Changes in regulation of food supplements 478

When is a food a medicine? 480

What is a medicinal claim? 481

Take home messages 483

Further reading 483

19 Food Terrorism 484

Introduction 484

What is a terrorist act? 484

The terrorist threat 485

Pharmaceutical terrorism 485

Tamper]proof packaging 485

Food extortion 486

Razor blades, pins, caustic soda and slivers of glass in baby food 486

Tamper]proof packaging for baby food 486

The New Zealand botulinum toxin in milk threat (2013) 486

New Zealand 1080 in infant formula threat (2014) 487

What is 1080? 488

Political issues underpinning the 1080 threat 489

The 1080 threat unfolds… 489

The Wisconsin (US) chlordane incident (1996) 490

Biological agents in food terrorism 492

1984 Rajneeshee bioterror attack 492

Is food terrorism a significant threat? 493

The WHO’s response to the risk of food terrorism 493

Preventing food terrorism 494

Dealing with a food terrorism event 495

Take home messages 496

Further reading 497

20 Food Authenticity 498

Introduction 498

Food fraud 499

Ma ̄nuka honey 499

Ma ̄nuka honey authenticity 501

Australian mā nuka honey 502

Fake mānuka honey prosecution 502

Olive oil authenticity 502

Composition of olive oil compared with other vegetable oils 503

Free fatty acids versus total fatty acids 503

Using fatty acids to authenticate olive oils 503

Pheophytins and pyropheophytins 505

Sensory tests 505

Italian olive oil scandal 507

Toxic oil syndrome, Spain (1981) 508

Analytical methods 510

Gas–liquid chromatography 510

High performance liquid chromatography 511

Nuclear magnetic resonance spectroscopy 514

The use of NMR to check instant coffee authenticity 515

Isotopic ratios 515

Isotopic ratio mass spectrometry 516

Orange juice adulteration 517

Animal products 518

Immunological species identification in food 519

Using DNA technology to identify animal species in food 519

Policing food authenticity 520

Operation OPSON 520

The European horsemeat scandal (2013) 522

Food authenticity legislation 522

Food fraud, humane farming and environmental awareness 526

New Zealand free]range egg fraud (2010–2011) 526

Food fraud in the US 527

Traceability 527

Genetically modified organisms and traceability 529

Take home messages 530

Further reading 530

Index 531

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Food Science and Technology

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Food Science and Technology PDF

Food Science and Technology

Food Science And Technology Pdf

By Geoffrey Campbell-Platt

Food Science and Technology Book PDF is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide.

Food Science and Technology, supported by the International Union of Food Science and Technology comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers and researchers from across the world. All authors are recognised experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organisations.

Expertly drawn together, produced and edited, Food Science and Technology provides the following:

  • Coverage of all the elements of food science and technology degree programs internationally
  • Essential information for all professionals in the food industry worldwide
  • Chapters written by authoritative, internationally respected contributing authors
  • A must-have reference book for libraries in every university, food science and technology research institute, and food company globally
Table of Contents

List of Contributors

1 Introduction Geoffrey Campbell-Platt

2 Food Chemistry Richard A. Frazier

3 Food Analysis Heinz-Dieter Isengard, Gertrud Morlock and Dietmar Breithaupt

4 Food Biochemistry Brian C. Bryksa and Rickey Y. Yada

5 Food Biotechnology Cherl-Ho Lee and Hyun-Jin Park

6 Food Microbiology Tim Aldsworth, Christine E.R. Dodd and Will Waites

7 Numerical Procedures R. Paul Singh

8 Food Physics Keshavan Niranjan, Dario Iker Tellez-Medina and Gustavo Fidel Gutierrez-Lopez

9 Food Processing Jianshe Chen and Andrew Rosenthal

10 Food Engineering R. Paul Singh

11 Food Packaging Gordon L. Robertson

12 Nutrition C. Jeya Henry and Lis Ahlstrom

13 Sensory Evaluation Herbert Stone and Rebecca N. Bleibaum

14 Statistical Analysis Herbert Stone and Rebecca N. Bleibaum

15 Quality Assurance and Legislation David Jukes

16 Regulatory Toxicology Gerald C. Moy

17 Food Business Management: Principles and Practice Michael Bourlakis, David B. Grant and Paul Weightman

18 Food Marketing Takahide Yamaguchi

19 Product Development Ray Winder

20 Information Technology Jeremy D. Selman

21 Communication and Transferable Skills

Index

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