Search

Biotoxins are naturally occurring substances present in living organisms as a way of conferring biological defense or protection on such organisms. But their presence in food has been found to be a threat to unsuspecting food consumers. While they are exploited as biocontrol agents and as a biological defense mechanism against pests and predators in the field, biotoxins are implicated in foodborne illness in humans if consumed. Naturally occurring substances present in food include glycoalkaloids found in potatoes and lectins (phytohemagglutinin) in green beans and red kidney beans. Biotoxins in Food: Threats and Benefits discusses the natural poisons present in food, the threats posed, and the possible detection methods. This book assesses the implications of these biotoxins in food by evaluating the threats posed by the consumption of these naturally occurring poisons and the various emerging detection procedures available in the food industry. Several reports from contributing authors focus on the various threats linked to various food products and offer solutions in terms of removal. Early detection of these biotoxins to prevent food illnesses is well documented.Key Features: Discusses the emerging concepts of types, sources, and distribution of biotoxins in food Addresses the prevalence and applications of biotoxins in food products Analyzes the current detection technology of biotoxins in foods

Honey bees are social insects; they live together in large, well-organized family groups comprising three castes: queen (fertile female), workers (sterile females) and drones (males). During honey flow season, there is a considerable increase in the foraging activity of the workers and in the rate of egg laying by the queen. Sex determination in honey bees involves a multi-allelic locus, such that homozygotes develop as males and heterozygotes as females, whereas diet quality influences the caste determination in honey bees. Like all living organisms, honey bees can be infested with diseases and pests. Some of these are more deleterious to bee colonies than others, but it is important for the beekeeper to be able to recognize conditions that might be disease or pest-related and respond accordingly so as to improve the quality of honey and honey bee by-products.The best-known primary products of beekeeping are honey and wax, but pollen, propolis, royal jelly, venom, queens, bees and their larvae are also marketable primary bee products. The purpose of this book is to make available information on bee biology and beekeeping as well as to provide comprehensive information on manufacturing, processing and marketing of value-added bee products.This book has been designed as a useful tool for the many diverse professionals who characterize and market honey bee products, including beekeepers, non-beekeepers, small entrepreneurs, extension officers and those involved in small business development. This edited book will be the first of its kind to contain comprehensive information on both bees and bee products.Key Features: Contains comprehensive information on beekeeping. Discusses the recent advances in beekeeping. Sheds light on bee colony integration and organization. Contains brief information on honey bee products.

The first of two related books that kick off the Food Biotechnology series, Functional Foods and Biotechnology: Sources of Functional Foods and Ingredients, focuses on the recent advances in the understanding of the role of cellular, metabolic, and biochemical concepts and processing that are important and relevant to improve functional foods and food ingredients targeting human health benefits. This volume explores sources of ecologically-based diversity of functional foods and food ingredients that are available to enhance diverse nutritional values and functional benefits of foods for better human health outcomes, especially focusing on emerging diet and lifestyle-linked non-communicable chronic disease (NCDs) challenges. The contributors with expertise in the field of Food Biotechnology and Functional Food Ingredients have integrated the recent advances in some common as well as novel sources of functional foods and ingredients from diverse ecological and cultural origins. Further, these chapters also highlight human health relevant bioactive profiles and associated functionalities of these health-promoting compounds, including preventative functional roles for common NCD-linked health benefits. FEATURES: Provides ecological and metabolic rational to integrate novel functional food and functional ingredient sources in wider health-focused food system innovations. Examines the value-added role of select functional foods and food ingredients to improve NCD-linked health benefits such as type-2 diabetes, cardiovascular disease, and human gut improvement Includes insights on system-based solutions to advance climate resilient and health focused food diversity based on diverse biotechnological approaches to design and integrate functional food and food ingredient sources Overall, the rationale of this book series is focused on Metabolic-Driven Rationale to Advance Biotechnological Approaches for Functional Foods, the synopsis of which is presented as the Introduction chapter, which is followed by a chapter on current understanding about regulatory guidelines for health claims of functional foods and food ingredients. Special topics on nonnutritive sweeteners, caroteneprotein from seafood waste, and Xylooligosaccharides as functional food ingredients for health-focused dietary applications are integrated in this book. Additionally, ecologically and metabolically-driven functional roles of common food sources such as corn, and barley and some novel food sources, such as ancient emmer wheat, black soybean, fava bean, herbs from Lamiaceae and functional protein ingredients and minerals from Lemnaceae are also highlighted in this volume. The overall goal is to provide insights on role of these functional food and ingredient sources for their integration in wider health-focused food systems, which will help food scientists, food industry personnel, nutritionists, crop science researchers, public health professionals, and policy makers to make appropriate decisions and to formulate strategies for improving health and well-being. A related book focuses on biological and metabolically driven mobilization of functional bioactives and ingredients and their analysis that is relevant in health and wellness.

Nitroalkenes have often been referred to as'synthetic chameleons'owing to their reactivity, synthetic utility and biological significance. In the last two decades, the reactivity of nitroalkenes as substrates in diverse catalytic asymmetric transformations has been of tremendous interest on account of the powerful abilities of the nitro group to coordinate and withdraw electrons, as well as its amenability to undergo a wide variety of synthetic transformations. Although numerous original articles and reviews have appeared in the literature, a monograph providing a comprehensive coverage of this topic was conspicuous by its absence. This book features: A systematic, up-to-date, in-depth and well-organized compilation, spread over 12 chapters, of various catalytic asymmetric reactions of nitroalkenes with diverse substrates reported to date A wide coverage of reactions such as Michael additions, Friedel–Crafts reactions, cycloadditions, asymmetric reductions, multicomponent and cascade reactions, as well as other miscellaneous reactions Various chiral organo, metal and even biocatalysts involved in the stereoselective synthesis of multifunctional adducts via catalytic asymmetric reactions of nitroalkenes Schemes and figures detailing all the reagents, reaction conditions and product profiles Mechanistic details, including transition state models, which will be useful for effective catalytic design This book will be an invaluable resource for those who are working in the area of asymmetric catalysis and synthetic methodologies.

Sustainable Catalysis in Ionic Liquids provides an up-to-date overview of the relatively underexplored area of the use of room temperature ionic liquids as organocatalysts for a range of organic reactions, including polymerizations. Using organic molecules to promote reactions is an attractive option as these organic molecules can be safer than metal-based options. However, it is still important to be able to recycle and reuse these organic promoters. Ionic liquids provide this opportunity.

There is a renewed interest in the fundamentals of energy metabolism, yet most people base their understanding on the views of generalists expressed in elementary textbooks. New techniques that enable analysis of thousands of metabolites provide useful data, but do not themselves substitute for an understanding of the fundamentals of metabolism. While classical ideas of metabolism are also valuable, some earlier ideas have not withstood further investigation. This book presents a personal philosophy but rests on what is broadly accepted by metabolic biochemists over the past few decades.

Many new methods directed to organic and inorganic syntheses of useful intermediates are being developed to specifically address green and sustainable chemistry principles. Highlighting the importance of green metrics, the Green Syntheses series focuses on how to reliably substantiate and validate the level of'greenness'of chemical processes, pro

Although less common than a-amino acids, non-a-amino acids-where the amino group is not on the carbon immediately adjacent to the carboxyl group but is attached to another carbon in the chain (for example, the �, d carbon)-are components of biologically important molecules, are significant in the pharmaceutical industry, and are useful starting ma

Incidences of inflammatory airway diseases are on the rise across the world. Existing therapeutic options are ineffective, unsafe, and expensive, and severe cases are nonresponsive to conventional therapy. Therefore, it is imperative that research be undertaken to discover new treatment options. Obstructive Airway Diseases: Role of Lipid Mediators

Experts are predicting that demand for marine fish oil will soon outstrip supply, creating extreme urgency within the global aquafeed industry to find viable alternatives. Fish Oil Replacement and Alternative Lipid Sources in Aquaculture Feeds is the first comprehensive review of this multifaceted, complex issue. It also addresses the crucial quest

Reflecting the substantial increase in popularity of quadrupole ion traps and Fourier transform ion cyclotron resonance (FT-ICR) mass spectrometers, Practical Aspects of Trapped Ion Mass Spectrometry, Volume IV: Theory and Instrumentation explores the historical origins of the latest advances in this expanding field. It covers new methods for trapp

Extensively revised, reorganized, and expanded, the third edition of the industry standard, The Lipid Handbook reflects many of the changes in lipid science and technology that have occurred in the last decade. It places a stronger emphasis on the nutritional, medical, and agricultural aspects of lipids to reflect the increased interest and research in these areas in the past 10 years and beyond. This edition features updated chapters and expanded coverage, including additional compounds to its dictionary. Written by experts from a diverse range of fields, many of whom have contributed new research in the areas under review, this handbook remains an essential reference.