Water Science for Food Health PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Water Science for Food Health PDF full book. Access full book title Water Science for Food Health by Zeki Berk. Download full books in PDF and EPUB format.
Author: Zeki Berk
Publisher: CRC Press
ISBN: 9781587161193
Category : Technology & Engineering
Languages : en
Pages : 344
Get Book Here
Book Description
Was held in Zichron Yaakov, Israel, on 16-21 September 2000. This book is the complete collection of the invited lectures presented at the Symposium. Research interest in the fundamental properties of water and water-mediated phenomena has generated a wealth of new knowledge and novel technological applications in widely diverse areas: food science, agriculture, microbial and plant physiology and metabolism, human health, environrnent. ...The title of lhe Symposium: "Water Science for Food, Health, Agriculture and Environrnent" was defined so as to reflect this diversity. True to the tradition set by previous ISOPOW meetings, ISOPOW 2000 was planned according to the Gordon Conference concept. About 110 participants, not including accompanying guests and students, from 21 different countries attended the Symposium. The scientific programme consisted of 22 invited lectures, 60 poster presentations and two sessions of expert panel discussions with audience participation. Two additional sessions were devoted to the oral presentation and discussion of selected posters. Sufficient time for discussion was allocated at each session and between sessions and this was utilized well by the participants. The scientific leveI of the program met with extreme participant satisfaction. One of the most significant events of the Symposium was the panel discussion session entitled "Critical Issues Related to Water Activity." The original views and ideas expressed at this session and the heated discussion around controversial issues and open questions should lead to the following conclusion: "Water Science" will continue to generate new material of utmost importance and high scientific quality for many more ISOPOW meetings to come.
Author: Zeki Berk
Publisher: CRC Press
ISBN: 9781587161193
Category : Technology & Engineering
Languages : en
Pages : 344
Get Book Here
Book Description
Was held in Zichron Yaakov, Israel, on 16-21 September 2000. This book is the complete collection of the invited lectures presented at the Symposium. Research interest in the fundamental properties of water and water-mediated phenomena has generated a wealth of new knowledge and novel technological applications in widely diverse areas: food science, agriculture, microbial and plant physiology and metabolism, human health, environrnent. ...The title of lhe Symposium: "Water Science for Food, Health, Agriculture and Environrnent" was defined so as to reflect this diversity. True to the tradition set by previous ISOPOW meetings, ISOPOW 2000 was planned according to the Gordon Conference concept. About 110 participants, not including accompanying guests and students, from 21 different countries attended the Symposium. The scientific programme consisted of 22 invited lectures, 60 poster presentations and two sessions of expert panel discussions with audience participation. Two additional sessions were devoted to the oral presentation and discussion of selected posters. Sufficient time for discussion was allocated at each session and between sessions and this was utilized well by the participants. The scientific leveI of the program met with extreme participant satisfaction. One of the most significant events of the Symposium was the panel discussion session entitled "Critical Issues Related to Water Activity." The original views and ideas expressed at this session and the heated discussion around controversial issues and open questions should lead to the following conclusion: "Water Science" will continue to generate new material of utmost importance and high scientific quality for many more ISOPOW meetings to come.
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309091586
Category : Medical
Languages : en
Pages : 639
Get Book Here
Book Description
Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate The Dietary Reference Intakes (DRIs) are quantitative estimates of nutrient intakes to be used for planning and assessing diets for healthy people. This new report, the sixth in a series of reports presenting dietary reference values for the intakes of nutrients by Americans and Canadians, establishes nutrient recommendations on water, potassium, and salt for health maintenance and the reduction of chronic disease risk. Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate discusses in detail the role of water, potassium, salt, chloride, and sulfate in human physiology and health. The major findings in this book include the establishment of Adequate Intakes for total water (drinking water, beverages, and food), potassium, sodium, and chloride and the establishment of Tolerable Upper Intake levels for sodium and chloride. The book makes research recommendations for information needed to advance the understanding of human requirements for water and electrolytes, as well as adverse effects associated with the intake of excessive amounts of water, sodium, chloride, potassium, and sulfate. This book will be an invaluable reference for nutritionists, nutrition researchers, and food manufacturers.
Author: Ram Lakhan Singh
Publisher: Academic Press
ISBN: 0128163348
Category : Medical
Languages : en
Pages : 405
Get Book Here
Book Description
Despite advances in hygiene, food treatment, and food processing, diseases caused by foodborne pathogens continue to constitute a worldwide public health concern. Ensuring food safety to protect public health remains a significant challenge in both developing and developed nations. Food Safety and Human Health provides a framework to manage food safety risks and assure a safe food system. Political, economic, and ecological changes have led to the re-emergence of many foodborne pathogens. The globalization of food markets, for example, has increased the challenge to manage the microbial risks. This reference will help to identify potential new approaches in the development of new microbiologically safe foods that will aid in preventing food borne illness outbreaks and provides the basic principles of food toxicology, food processing, and food safety. Food Safety and Human Health is an essential resource to help students, researchers, and industry professionals understand and address day-to-day problems regarding food contamination and safety. - Encompasses the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contaminatio - Identifies areas of vital concern to consumers, such as toxicological implications of food, and human health implications of food processing - Focuses on safety aspects of genetically modified foods and the range of processing techniques along with the important food safety laws
Author: David S. Reid
Publisher: John Wiley & Sons
ISBN: 0813812739
Category : Technology & Engineering
Languages : en
Pages : 802
Get Book Here
Book Description
This title focuses on the comprehension of the properties of water in foods, enriched by the approaches from polymer and materials sciences, and by the advances of analytical techniques. The International Symposium on the Properties of Water (ISOPOW) promotes the exchange of knowledge between scientists involved in the study of food materials and scientists interested in water from a more basic point of view and the dialogue between academic and industrial scientists/technologists. This comprehensive book covers the topics presented at the 10th ISOPOW held in Bangkok, Thailand in 2007, including water dynamics in various systems, the role of water in functional food and nano-structured biomaterials. Special features include: Latest findings in the properties of water in food, pharmaceutical and biological systems Coverage of the 10th International Symposium on the Properties of Water (ISOPOW) Includes water dynamics, water in foods stability, and water in micro and nano-structured food and biomaterials Reflects the vast array of research and applications of water world wide
Author: Rabi Mohtar
Publisher: Frontiers Media SA
ISBN: 2832520723
Category : Science
Languages : en
Pages : 162
Get Book Here
Book Description
Author: Frank R. Spellman
Publisher: CRC Press
ISBN: 1000192636
Category : Technology & Engineering
Languages : en
Pages : 637
Get Book Here
Book Description
The Science of Water: Concepts and Applications, Fourth Edition, contains a wealth of scientific information and is based on real-world experience. Building on the third edition, this text applies the latest data and research in the field and addresses water contamination as a growing problem. The book material covers a wide range of water contaminants and the cause of these contaminants and considers their impact on surface water and groundwater sources. It also explores sustainability and the effects of human use, misuse, and reuse of freshwater and wastewater on the overall water supply. Provides Valuable Insight for Water/Wastewater Practitioners Designed to fill a gap in the available material about water, the book examines water reserve utilization and the role of policymakers involved in the decision-making process. The book provides practical knowledge that practitioners and operators must have in order to pass licensure/certification tests and keep up with relevant changes. It also updates all previous chapters, presents numerous example math problems, and provides information not covered in earlier editions. Features: Is updated throughout and adds new problems, tables, and figures Includes new coverage on persistent chemicals in drinking water and the latest techniques in converting treated wastewater to safe drinking water Provides updated information on pertinent regulations dealing with important aspects of water supply and treatment The Science of Water: Concepts and Applications, Fourth Edition, serves a varied audience—it can be utilized by water/wastewater practitioners, as well as students, lay personnel, regulators, technical experts, attorneys, business leaders, and concerned citizens.
Author: Satinder Ahuja
Publisher: Elsevier
ISBN: 012800374X
Category : Technology & Engineering
Languages : en
Pages : 479
Get Book Here
Book Description
How will chemists of the future balance competing concerns of environmental stewardship and innovative, cost-effective product development? For chemists to accept the idea that environmental quality and economic prosperity can be intertwined, the concept of the food-energy-water nexus must first be integrated into underlying thought processes. Food, Energy and Water: The Chemistry Connection provides today's scientists with the background information necessary to fully understand the inextricable link between food, energy and water and how this conceptual framework should form the basis for all contemporary research and development in chemistry in particular, and the sciences in general. - Presents a clear, quantitative explanation of the link between food, energy, and water - Provides information not currently available in chemistry curricula or synthesized in existing resources - Examines the challenges of the food-energy-water nexus from a chemistry perspective within a multi-disciplinary domain - Includes the latest research on critical topics such as fracking, water use conflicts, and sustainability in food production cycles
Author: Gustavo V. Barbosa-Cánovas
Publisher: John Wiley & Sons
ISBN: 1118823389
Category : Technology & Engineering
Languages : en
Pages : 636
Get Book Here
Book Description
This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book’s international team of contributors break down the essential principles of water activity and water–food interactions, delineating water’s crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today.
Author: Yrjö H. Roos
Publisher: Academic Press
ISBN: 0080538738
Category : Technology & Engineering
Languages : en
Pages : 375
Get Book Here
Book Description
Assembling recent research and theories, this book describes the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the effect of transitions on mechanical and chemical changes, and the application of modeling in predicting stability rates of changes. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. This book should become a valuable resource for anyone involved with food engineering, processing, storage, and quality, as well as those working on related properties of pharmaceuticals and other biopolymers. - Contains descriptions of nonfat food solids as"biopolymers"which exhibit physical properties that are highly dependent on temperature, time, and water content - Details the effects of water on the state and stability of foods - Includes information on changes occuring in state and physicochemical properties during processing and storage - The only book on phase and state transitions written specifically for the applications in food industry, product development, and research - No recent competition
Author: National Academies of Sciences, Engineering, and Medicine
Publisher: National Academies Press
ISBN: 0309473926
Category : Science
Languages : en
Pages : 243
Get Book Here
Book Description
For nearly a century, scientific advances have fueled progress in U.S. agriculture to enable American producers to deliver safe and abundant food domestically and provide a trade surplus in bulk and high-value agricultural commodities and foods. Today, the U.S. food and agricultural enterprise faces formidable challenges that will test its long-term sustainability, competitiveness, and resilience. On its current path, future productivity in the U.S. agricultural system is likely to come with trade-offs. The success of agriculture is tied to natural systems, and these systems are showing signs of stress, even more so with the change in climate. More than a third of the food produced is unconsumed, an unacceptable loss of food and nutrients at a time of heightened global food demand. Increased food animal production to meet greater demand will generate more greenhouse gas emissions and excess animal waste. The U.S. food supply is generally secure, but is not immune to the costly and deadly shocks of continuing outbreaks of food-borne illness or to the constant threat of pests and pathogens to crops, livestock, and poultry. U.S. farmers and producers are at the front lines and will need more tools to manage the pressures they face. Science Breakthroughs to Advance Food and Agricultural Research by 2030 identifies innovative, emerging scientific advances for making the U.S. food and agricultural system more efficient, resilient, and sustainable. This report explores the availability of relatively new scientific developments across all disciplines that could accelerate progress toward these goals. It identifies the most promising scientific breakthroughs that could have the greatest positive impact on food and agriculture, and that are possible to achieve in the next decade (by 2030).
