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Biology - Concordia University Libraries Recent Acquisitions

Titles in the call number range QH - QR (Biology) that were added to the Concordia University Libraries collection in the last 60 days.


  • Reservoir eutrophication : preventive management : an applied example of integrated basin management interdisciplinary research / editors Charles Carneiro, Cleverson V. Andreoli, Cynara L.N. Cunha, Eduardo F. Gobbi
    QH 96.8 E9R47 2014
    The overall objective of Reservoir Eutrophication: Preventive Management is to present the environmental and anthropogenic factors associated with the process of eutrophication and algal blooms in the Rio Verde reservoir and propose lake use and management technologies in order to minimize the problem. Eutrophication process in Rio Verde reservoir with the occurrence of intense algal blooms is a consequence of the interconnection of different climatological, hydrological, morphological, physico-chemical and biological factors, which occur not only in the watershed but also in the reservoir.
    Reservoir Eutrophication: Preventive Management compiles the information gathered from the development of a broad research program in Rio Verde watershed, from 2008 until 2010. Rio Verde reservoir, which was built in 1976, is located in the Metropolitan Region of Curitiba, capital of the state of Paraná in South Brazil. This reservoir is mainly used for supplying water to one of PETROBRAS Refinery. However, the reservoir is to be used for supplying drinking water to the population and that is why better understanding this system dynamics is a great concern. The book is the result of an interdisciplinary research program, which has involved more than 150 researchers, with the aim of defining a watershed management preventive system in order to prevent eutrophication processes. This way, the book combines academic rigor with practical applicability and is of interest for both researchers and technologists working in watershed management.
    Reservoir Eutrophication: Preventive Management is of interest to researchers and technologists that wish to examine specific characteristics of tropical climates. It is of specific interest to developing countries and for researchers interested in knowing the developed methodology adapted for temperate conditions.

  • Handbook of CCL microbes in drinking water / Martha A. Embrey, Rebecca T. Parkin, John M. Balbus
    QR 105.5 E435 2002eb

  • Molecular to global photosynthesis / editors, Mary D. Archer, James Barber
    QK 882 M84 2004eb

  • Ecology, engineering, and management : reconciling ecosystem rehabilitation and service reliability / Michel J.G. van Eeten, Emery Roe
    QH 75 E34 2002eb

  • Cosmetic industry approaches to epigenetics and molecular biology : molecular cell biology, microRNAs, epigenetics of skin aging
    QR53.5.C76

  • Pharmaceutical microbiology : essentials for quality assurance and quality control / Tim Sandle
    QR46.5

    Pharmaceutical Microbiology: Essentials for Quality Assurance and Quality Control presents that latest information on protecting pharmaceutical and healthcare products from spoilage by microorganisms, and protecting patients and consumers. With both sterile and non-sterile products, the effects can range from discoloration to the potential for fatality.

    The book provides an overview of the function of the pharmaceutical microbiologist and what they need to know, from regulatory filing and GMP, to laboratory design and management, and compendia tests and risk assessment tools and techniques. These key aspects are discussed through a series of dedicated chapters, with topics covering auditing, validation, data analysis, bioburden, toxins, microbial identification, culture media, and contamination control.

    Contains the applications of pharmaceutical microbiology in sterile and non-sterile products Presents the practical aspects of pharmaceutical microbiology testing Provides contamination control risks and remediation strategies, along with rapid microbiological methods Includes bioburden, endotoxin, and specific microbial risks Highlights relevant case studies and risk assessment scenarios

  • Hyaluronic acid for biomedical and pharmaceutical applications / editor, Maurice N. Collins
    QP 702 H8H93 2014

  • Polysaccharides in medicinal and pharmaceutical applications / edited by Valentin Popa
    QP 702 P6P65 2011eb

  • Sequence-specific DNA binding agents / edited by Michael Waring
    QP 624.75 D77S46 2006

  • Skin aging handbook : an integrated approach to biochemistry and product development / edited by Nava Dayan
    QP 88.5 S553 2008
    Anti-aging products are undergoing exceptional growth in the cosmetics industry far beyond that of general cosmetics. This book is the only available text that assembles the key pieces developers need to produce new breakthroughs for a growing market that demands quicker and more effective results. It also focuses much needed attention on the biochemical and clinical differences between Caucasian and other skin types.

    Beginning with detailed descriptions of the forces driving the anti-aging market, this unique book provides readers with all the tools necessary to further research, develop, market, and sell novel products. Recent discoveries on the molecular level and novel methods of skin aging assessment are detailed as well as the state of the rapidly changing global regulatory environment. The formulation approaches of major cosmetics companies are presented as are their techniques for measuring skin aging in vitro and in vivo, both on the molecular and clinical levels.

  • Structure analysis of advanced nanomaterials : nanoworld by high-resolution electron microscopy / Takeo Oku
    QH 212 T7O38 2014

    High-resolution electron microscopy allows the imaging of the crystallographic structure of a sample at an atomic scale. It is a valuable tool to study nanoscale properties of crystalline materials such as superconductors, semiconductors, solar cells, zeolite materials, carbon nanomaterials or BN nanotubes.


  • The world of nano-biomechanics : mechanical imaging and measurement by atomic force microscopy / by Atsushi Ikai ; with contributions of R. Afrin [and others]
    QH 513 I33 2008
    By using nanotechnological methods, we can now poke around protein molecules, genes, membranes, cells and more. Observation of such entities through optical and electron microscopes tempt us to touch and manipulate them. It is now possible to do so, and scientists around the world have started pulling, pushing and cutting small structures at the base of life processes to understand the effect of our hand work.

    The book describes the physical properties of such life supporting structures from the molecular level with a special emphasis on their designs based on the mechanical strength and flexibility, membrane and other biological nanostructures.

  • Food microbiology : an introduction / Karl R. Matthews, Department of Food Science, Rutgers University, New Brunswick, New Jersey, Kalmia E. Kniel, Department of Animal and Food Sciences, University of Delaware, Newark, Thomas J. Montville, Department of Food Science, Rutgers University, New Brunswick, New Jersey
    QR115

  • Nutraceuticals : efficacy, safety and toxicity / edited by Ramesh C. Gupta
    QP144.F85

    Nutraceuticals: Efficacy, Safety and Toxicity brings together all current knowledge regarding nutraceuticals and their potential toxic effects as written by the scientists at the forefront of their study. Users will find an introduction to nutraceuticals, herbal medicines, ayurvedic medicines, prebiotics, probiotics, and adaptogens, along with their use and specific applications.

    This essential reference then discusses the mechanism of action for the judicious use of these nutraceuticals and the best tools for their evaluation before detailing the safety and toxicity of nutraceuticals and their interactions with other therapeutic drugs.

    Finally, and crucially, regulatory aspects from around the world are covered, providing a comprehensive overview of the most effective tools for the evaluation, safety, and toxicity of nutraceuticals, prebiotics, probiotics, and alternative medicines.

    Grants an overview of the current state-of-the-science of nutraceuticals, their use and applications, and known adverse effects Provides effective tools to evaluate the potential toxicity of any nutraceutical Includes details of regulatory issues as written by international experts

  • Functional dietary lipids : food formulation, consumer issues and innovation for health / edited by Thomas A.B. Sanders
    QP 751 F925 2016eb

    Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it plays an essential functional role in many foods. The book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing, and innovation for health.

    After an introduction by the editor reviewing the role of fats in the human diet, the book discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans-fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and the flavor and functional texture and melting characteristics of fats in food. Subsequent chapters address the effect of dietary lipid intake on various health issues and the potential health benefits of bioactive compounds in dietary lipids, with final sections discussing issues that affect the consumer relationship with fat, such as regulation, marketing, and health claims.

    Comprehensively examines the functionality and nutritional benefits of dietary fat in food Discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and more Considers manufacturing issues of dietary fat in foods Addresses issues affecting the consumer relationship with fat, such as regulation, marketing, and health claims

  • Olives and olive oil bioactive constituents / editor, Dimitrios Boskou
    QK 898 B54O55 2015eb

    The market is flooded with products posing as elixirs, supplements, functional foods, and olive oil alternatives containing phenols obtained from multiple olive sources. This technically-oriented book will be of value to nutritionists and researchers in the biosciences. It unravels the body of science pertaining to olive minor constituents in relation to new chemical knowledge, technological innovations, and novel methods of recovery, parallel to toxicology, pharmacology, efficacy, doses, claims, and regulation.

    Topics include: the biological importance of bioactive compounds present in olive products; developments and innovations to preserve the level of bioactives in table olives and olive oil; and importance of variety, maturity, processing of olives, storage, debittering of olives and table olives as a valuable source of bioactive compounds.

    Presents detailed information concerning the claimed benefits of olive oil and discusses the permitted health claim to EFSA on oils with natural phenolics Recovery of bioactive constituents from olive waste is comprehensively described Explores the relationship betwen phenolic levels and sensory evaluation Features chapters on the clinical and cellular mechanisms and health effects of olive, important for functional foods research

  • Foods, Nutrients and Food Ingredients with Authorised EU Health Claims. edited by M.J. Sadler
    QP 144 F85F662 2015

    The second volume of Foods, nutrients and food ingredients with authorised EU health claims continues from Volume 1 , which provided a comprehensive overview of many of the permitted health claims for foods and nutrients approved under European Regulation EC 1924/2006. This new volume discusses more of the health claims authorised to date for use in the EU. The chapters cover details of various permitted claims, such as the approved wording, conditions of use, the target group for the claims, the evidence for the claimed health benefits, and where appropriate details of other relevant legislation, consumer-related issues and future trends.

    The book opens with an overview of regulatory developments relating to health claims. Part One reviews authorised disease risk reduction claims and proprietary claims. The second part investigates ingredients with permitted 'general function' claims, with chapters examining ingredients such as red yeast rice, glucomannan and guar gum. The final section of the book explores foods and nutrients with permitted health claims, including chapters on authorised EU health claims for prunes, foods with low or reduced sodium or saturated fatty acids, and claims for essential and long chain polyunsaturated fatty acids.

    Building on volume 1, this title ensures that the area of EU health claims in food is comprehensively covered Chapters are devoted to individual food ingredients and substances, covering the range of issues related to health claims

    Health-promoting products are an increasing consumer trend in product development and this book provides key information on these advances


  • Foodborne parasites in the food supply web : occurrence and control / edited by Alvin A. Gajadhar
    QR201.F62

    Foodborne Parasites in the Food Supply Web: Occurrence and Control provides an overview of the occurrence, transmission, and control of parasites in the food chain, including an introduction to the topic from the perspectives of various issues surrounding foodborne parasites. The text then explores the different types of foodborne parasites, the dynamics of parasite transmission in different food sources, and the prevention and control of foodborne parasites in the food chain.

    Provides an overview of the occurrence, transmission, and control of parasites in the food chain Explores the different types of foodborne parasites and the dynamics of parasite transmission in different food sources Highlights prevention and control methods to ensure the safety of the food chain

  • Human milk biochemistry and infant formula manufacturing technology / edited by: Mingruo Guo
    QP 246 H863 2014eb
    Since infant formula substitutes for human milk, its composition must match that of human milk as closely as possible. Quality control of infant formula is also essential to ensure product safety, as infants are particularly vulnerable food consumers. This book reviews the latest research into human milk biochemistry and best practice in infant formula processing technology and quality control. The most up to date reference on infant formula processing technology Reviews both human milk biochemistry and infant formula processing technology for broad and applied coverage Focusses exclusively on infant formulae

  • Milk proteins : from expression to food / edited by Harjinder Singh, Mike Boland and Abby Thompson
    QP 552 M54B384 2014

    Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications. Milk Proteins is the first and only presentation of the entire dairy food chain - from the source to the nutritional aspects affecting the consumer.

    With focus on the molecular structures and interactions of milk proteins in various processing methods, Milk Proteins presents a comprehensive overview of the biology and chemistry of milk, as well as featuring the latest science and developments. Significant insight into the use of milk proteins from an industry viewpoint provides valuable application-based information. Those working with food and nutritional research and product development will find this book useful.

    20% new chapter content -- full revision throughout New chapters address: role of milk proteins in human health; aspects of digestion and absorption of milk proteins in the GIT; consumer demand and future trends in milk proteins; and world supply of proteins with a focus on dairy proteins Internationally recognized authors and editors bring academic and industrial insights to this important topic

  • Cheese and microbes / edited by Catherine W. Donnelly, Department of Nutrition and Food Sciences and Vermont Institute for Artisan Cheese, the University of Vermont, Burlington, Vermont
    QR 121 C47 2014

  • Long-chain omega-3 specialty oils / edited by Harald Breivik
    QP 752 O44L66 2007eb

  • Advances in microbial food safety / edited by John Sofos
    QK600.3
    New research, outbreaks of foodborne disease and changes to legislation mean that food microbiology research is constantly evolving. Advances in microbial food safety: Volume 1 summarises the key trends in this area for the food industry.

    The book begins with an introductory chapter discussing food safety management systems from the past to the present day and looking to future directions. The book moves on to provide updates on specific pathogens including Salmonella, Listeria monocytogenes and Bacillus species. New developments in the area are explored with chapters on emerging parasites in food, advances in separation and concentration of microorganisms from food samples, new approaches in microbial pathogen detection, and an update on novel methods for pathogen control in livestock preharvest.

    With its distinguished editor and international team of expert contributors, Advances in microbial food safety: Volume 1 is a standard reference for researchers, consultants and managers in the food industry responsible for food safety, analytical laboratories testing the safety of the food we eat, and researchers in academia working on food microbial safety. Summarises new research, outbreaks of foodborne disease and changes to legislation in food microbiology research Examines past, present and future food safety management systems Provides updates on specific pathogens including Salmonella, Listeria monocytogenes and Bacillus species

  • Food enrichment with omega-3 fatty acids / edited by Charlotte Jacobsen, Nina Skall Nielsen, Anna Frisenfeldt Horn and Ann-Dorit Moltke Sørensen
    QP 752 O44F66 2013
    Omega-3 fatty acids provide many health benefits, from reducing cardiovascular disease to improving mental health, and consumer interest in foods enriched with omega-3 fatty acids is increasing. Formulating a product enriched with these fatty acids that is stable and has an acceptable flavour is challenging. Food enrichment with omega-3 fatty acids provides an overview of key topics in this area.

    Part one, an introductory section, reviews sources of omega-3 fatty acids and their health benefits. Chapters in part two explore the stabilisation of both fish oil itself and foods enriched with omega-3 fatty acids. Part three focuses on the fortification of different types of foods and beverages with omega-3 fatty acids, including meat products, by the modification of animal diets and other methods, infant formula and baked goods. Finally, part four highlights new directions in the field and discusses algal oil as a source of omega-3 fatty acids and labelling and claims in foods containing omega-3 fatty acids.

    Food enrichment with omega-3 fatty acids is a standard reference for professionals in the functional foods industry involved with research, development and quality assessment and for researchers in academia interested in food lipids, oxidation and functional foods. Provides a comprehensive overview of formulating a product enriched with omega-3 fatty acids that is stable, provides many health benefits and has an acceptable flavour Reviews sources of omega-3 fatty acids and their health benefits and explores the stabilisation of fish oil and foods enriched with omega-3 fatty acids Focuses on the fortification of different types of foods and beverages with omega-3 fatty acids and highlights new directions in the field

  • Viruses in food and water : risks, surveillance and control / edited by Nigel Cook
    QR 360 V57 2013eb
    Viruses can be highly infectious and are capable of causing widespread disease outbreaks. The significance of viral pathogens in food and waterborne illness is increasingly being recognised and viruses transferred by these routes are important areas of research. Viruses in food and water reviews the risks, surveillance and control of food and waterborne viral disease.

    Part one provides an introduction to food and environmental virology. Part two goes on to explore methods of detection, surveillance and risk assessment of viruses in food and water; it includes chapters on molecular detection of viruses in foods and food processing environments, quality control in the analytical laboratory, and quantitative risk assessment for food and waterborne viruses. Part three focuses on virus transmission routes and control of food and water contamination. It contains chapters on fresh produce, shellfish and viral presence, and control methods in waste water and sewage. Finally, part four highlights particular pathogens including norovirus, hepatitis A and emerging zoonotic viruses.

    Viruses in food and water is a standard reference book for microbiologists in academia, analytical labs and the food and water treatment industries, as well as environmental health professionals and researchers working on foodborne viruses. Explores methods of detection, surveilance and risk assessment of viruses in food and water Considers virus transmission routes and control of food and water contamination Highlights advances in the understanding of specific pathogens, including norovirus, hepatitis A and rotaviruses and the advances in vaccine development

  • Food microbiology : fundamentals and frontiers / edited by Michael P. Doyle, Robert L. Buchanan
    QR 115 F654 2013eb
    This essential reference emphasizes the molecular and mechanistic aspects of food microbiology in one comprehensive volume.

  • Flavour science : proceedings from XIII Weurman Flavour Research Symposium / edited by Vicente Ferrerira, Ricardo Lopez
    QP 38 F384 2013

    Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge.

    The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science , an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics.

    This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well.

    Focuses on the rapidly changing field of flavor science Includes the latest information on the physiology, chemistry and measurement of flavor Presents practical information on the flavor industry and emerging trends

  • Encapsulation technologies and delivery systems for food ingredients and nutraceuticals / edited by Nissim Garti and D. Julian McClements
    QP 144 F85E53 2012eb
    Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals provides a comprehensive guide to current and emerging techniques.

    Part one provides an overview of key requirements for food ingredient and nutraceutical delivery systems, discussing challenges in system development and analysis of interaction with the human gastrointestinal tract. Processing technologies for encapsulation and delivery systems are the focus of part two. Spray drying, cooling and chilling are reviewed alongside coextrusion, fluid bed microencapsulation, microencapsulation methods based on biopolymer phase separation, and gelation phenomena in aqueous media. Part three goes on to investigate physicochemical approaches to the production of encapsulation and delivery systems, including the use of micelles and microemulsions, polymeric amphiphiles, liposomes, colloidal emulsions, organogels and hydrogels. Finally, part four reviews characterization and applications of delivery systems, providing industry perspectives on flavour, fish oil, iron micronutrient and probiotic delivery systems.

    With its distinguished editors and international team of expert contributors, Encapsulation technologies and delivery systems for food ingredients and nutraceuticals is an authoritative guide for both industry and academic researchers interested in encapsulation and controlled release systems. Provides a comprehensive guide to current and emerging techniques in encapsulation technologies and delivery systems Chapters in part one provide an overview of key requirements for food ingredient and nutraceutical delivery systems, while part two discusses processing technologies for encapsulation and delivery systems Later sections investigate physicochemical approaches to the production of encapsulation and delivery systems and review characterization and applications of delivery systems

  • Omega-3 oils : applications in functional foods / editors, Ernesto M. Hernandez and Masashi Hosokawa
    QP 752 O44O456 2011eb

  • Extreme chromatography : faster, hotter, smaller / editors, William Craig Byrdwell, Michal Holčapek
    QP 519.9 H53E97 2011eb

  • Handbook of Culture Media for Food and Water Microbiology
    QR115

  • Microbiology handbook / edited by Rhea Fernandes
    QR 115 M478 2009

  • Tracing pathogens in the food chain / edited by Stanley Brul, Pina M. Fratamico and Tom A. McMeekin
    QR 201 F62T73 2011eb
    Successful methods for the detection and investigation of outbreaks of foodborne disease are essential for ensuring consumer safety. Increased understanding of the transmission of pathogens in food chains will also assist efforts to safeguard public health. Tracing pathogens in the food chain reviews key aspects of the surveillance, analysis and spread of foodborne pathogens at different stages of industrial food production and processing.

    Part one provides an introduction to foodborne pathogen surveillance, outbreak investigation and control. Part two concentrates on subtyping of foodborne pathogens, with chapters on phenoytypic subtyping and pulsed-field gel electrophoresis, as well as emerging methods. The vital topics of method validation and quality assurance are also covered. The focus in Part three is on particular techniques for the surveillance and study of pathogens, such as protein-based analysis, ribotyping and comparative genomics. Finally, Part four focuses on tracing pathogens in specific food chains, such as red meat and game, dairy, fish and shellfish.

    With its distinguished editors and international team of contributors, Tracing pathogens in the food chain is a standard reference for researchers, public health experts and food industry professionals concerned with the study and control of foodborne disease. Reviews key aspects of the surveillance, analysis and spread of foodborne pathogens Provides an overview of method validation and quality assurance Examines the tracing of pathogens in specific food chains, such as red meat, game and dairy

  • Reducing saturated fats in foods / edited by Geoff Talbot
    QP 752 S37R43 2011eb
    The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry. Reducing saturated fats in foods reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates.

    Part one covers the functional and nutritional aspects of saturated fats in foods, with chapters covering sources of dietary saturated fats, their functional attributes and the health issues associated with saturated fatty acids. Part two focuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected. Chapters cover topics such as emulsion technology for reduction of saturated fats and the application of diacylglycerol oils, as well as different food categories including milk and dairy products, processed meats, fried foods and pastry products.

    With its distinguished editor and international team of contributors, Reducing saturated fats in foods is an essential reference for oils and fats processors and food manufacturers, as well as those researching saturated fats in the academic sector. Reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates Explores the functional and nutritional aspects of saturated fats in foods, covering sources of dietary saturated fats and their functional attributes Focuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected

  • Functional foods : concept to product / edited by Maria Saarela
    QP144.F85
    The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types of products has also developed. Thoroughly revised and updated, this major new edition contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention.

    Part one provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia. Part two focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases as well as and the impact of functional foods on cognition and bone health. Part three looks at the development of functional food products. Topics covered include maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products, probiotics and omega-3 polyunsaturated fatty acids (PUFAs).

    With its distinguished editors and international team of expert contributors, Functional foods: Concept to product is a valuable reference tool for health professionals and scientists in the functional foods industry and to students and researchers interested in functional foods. Provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia Focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases Examines the development of functional food products featuring maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products

  • Determining mycotoxins and mycotoxigenic fungi in food and feed / edited by Sarah De Saeger
    QP 632 M9D47 2011eb

  • Rapid detection, characterization, and enumeration of foodborne pathogens / edited by J. Hoorfar
    QR 115 R357 2011

  • Campylobacter / editors, Irving Nachamkin, Christine M. Szymanski, and Martin J. Blaser
    QR 201 C25C36 2008eb

  • The fecal bacteria / edited by Michael J. Sadowsky, Richard L. Whitman
    QR 82 E6F43 2011eb

  • Bacteriophages in the control of food- and waterborne pathogens / edited by Parviz M. Sabour, Mansel W. Griffiths
    QR 342 B3385 2010eb

  • Micro-facts
    QR 115 M43 2010

  • Food science and technology bulletin : functional foods. chief editor, Glenn R. Gibson
    QP 144 F85F66 2011eb

  • USDA database for the isoflavone content of selected foods, release 2.0 / prepared by Nutrient Data Laboratory, Beltsville Human Nutrition Research Center (BHNRC), Agriculture Research Service, U.S. Department of Agriculture (USDA)
    QP 671 F52U83 2008eb

  • Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews
    QR 115 M625 2008eb

  • Food-borne microbes : shaping the host ecosystem / edited by Lee-Ann Jaykus, Hua H. Wang, Larry S. Schlesinger
    QR 115 F635 2009

  • Food science and technology bulletin : functional foods. chief editor, Glenn R. Gibson
    QP 144 F85F66 2010eb

  • Microbial risk analysis of foods / edited by Donald W. Schaffner
    QR 115 M457 2008eb

  • Imported foods : microbiological issues and challenges / edited by Michael P. Doyle and Marilyn C. Erickson
    QR 115 I38 2008eb

  • Food-borne viruses : progress and challenges / edited by Marion P.G. Koopmans, Dean O. Cliver and Albert Bosch
    QR 201 F62F676 2008eb

  • Bioactive foods in promoting health : probiotics and prebiotics / edited by Ronald Ross Watson, Victor R. Preedy
    QP 144 F85B56 2010

    Bioactive Foods in Promoting Health: Probiotics and Prebiotics brings together experts working on the different aspects of supplementation, foods, and bacterial preparations, in health promotion and disease prevention, to provide current scientific information, as well as providing a framework upon which to build clinical disease treatment studies. Since common dietary bacterial preparations are over-the-counter and readily available, this book will be useful to the growing nutrition, food science, and natural product community that will use it as a resource in identifying dietary behavioral modifications in pursuit of improved health as well as for treatment of specific disease, as it focuses on the growing body of knowledge of the role of various bacteria in reducing disease risk and disease.

    Probiotics are now a multi-billion-dollar, dietary supplement business which is built upon extremely little research data. In order to follow the 1994 ruling, the U.S. Food and Drug Administration with the support of Congress is currently pushing this industry to base its claims and products on scientific research. Research as shown that dietary habits need to be altered for most people whether for continued or improved good health. The conclusions and recommendations from the various chapters in this book will provide a basis for those important factors of change by industry with new uses. Animal studies and early clinical ones will lead to new uses and studies. Particularly the cutting edge experimental and clinical studies from Europe will provide novel approaches to clinical uses through their innovative new studies.


  • Olives and olive oil in health and disease prevention / edited by Victor R. Preedy, Ronald Ross Watson
    QP 752 O42O45 2010
    Long used in sacred ceremonies and associated with good health, the nutritional and health promoting benefits of olives and olive oils have been proven by an ever-increasing body of science. From cardiovascular benefits to anti-microbial, anti-cancer, antioxidant activity and effects on macrophages and aptoptosis to cellular and pathophysiollogical process, olives and olive oils are proving important in many healthful ways.

    For example, reactive components in olive oils or olive oil by-products have now been isolated and identified. These include tyrosol, hydroxytyrosol, 3,4-dihydroxyphenyl acetic acid elenolic acid and oleuropein. Oleic acid is the main monosaturated fatty acid of olive oil. These have putative protective effects and modulate the biochemistry of a variety of cell types including those of the vascular system. Some but not all components have been characterised by their putative pharmacological properties. It is possible that usage of these aforementioned products may have beneficial application in other disease. However, in order for this cross-fertilization to take place, a comprehensive understanding of olives and olive oils is required. Finding this knowledge in a single volume provides a key resource for scientists in a variety of food an nutritional roles.

  • Trans fats in foods / editors, Gary R. List, David Kritchevsky, W.M. Nimal Ratnayake
    QP 752 T63T73 2007

  • Bioactive foods in promoting health : fruits and vegetables / edited by Ronald Ross Watson, Victor R. Preedy
    QP 144 F85B56 2010
    While everyone knows fruits and vegetables are beneficial to good health, it's increasingly seen as important to know which ones can be effective in treating specific illnesses. For example, which are good for cardiac care? Which can help combat and treat asthma? What are the safety concerns to be aware of when using herbs in combination with traditional medicines?

    Diet and nutrition are vital keys to controlling or promoting morbidity and mortality from chronic diseases, and the multitude of biomolecules in dietary fruits and vegetables play a crucial role in health maintenance. They may, therefore, be more effective and certainly could have different actions beyond nutrients however this science is still evolving.

    This book brings together experts working on the different aspects of supplementation, foods, and plant extracts, in health promotion and disease prevention. Their expertise and experience provide the most current knowledge to promote future research. Dietary habits need to be altered, for most people and the conclusions and recommendations from the various chapters in this book will provide a basis for that change.

    The overall goal of this book is to provide the most current, concise, scientific appraisal of the efficacy of key foods and constituents medicines in dietary plants in preventing disease and improving the quality of life. While vegetables have traditionally been seen to be good sources of vitamins, the roles of other constituents have only recently become more widely recognized. This book reviews and often presents new hypotheses and conclusions on the effects of different bioactive components of the diet, derived particularly from vegetables, to prevent disease and improve the health of various populations.

  • Food science and technology bulletin : functional foods. chief editor, Glenn R. Gibson
    QP 144 F85F66 2009eb

  • Food Microbiology
    QR115

  • Microbiology handbook : meat products / editor, Rhea Fernandes
    QR 117 M53 2009
    Animal flesh consumed as food is labelled 'meat'; it refers mainly to skeletal muscle and associated fat, but it may also refer to organs. As it has a high water and protein content, and contains other water-soluble constituents, it makes a suitable medium for growth of microorganisms. The animal itself, environment, and processing condition all have a bearing on the diversity of microflora of these products.

  • Detecting allergens in food / edited by Stef J. Koppelman and Sue L. Hefle
    QR188
    Allergens pose a serious risk to consumers, making effective detection methods a priority for the food industry. Bringing together key experts in the field, this important collection both reviews the range of analytical techniques available and their use

  • Food science and technology bulletin : functional foods. chief editor, Glenn R. Gibson
    QP 144 F85F66 2008eb

  • Fish, Omega-3 and human health / William E.M. Lands
    QP 144 F56L36 2005eb
    Dr. Lands expertly explains how curative/treatment interventions have unsuccessfully prevented diseases by ignoring the initial dietary causes of disease and death. With years of clinical and dietary expertise, he uses clear examples and current data to demonstrate how a moderate, balanced diet is the key to long-term good health. This edition includes an expanded glossary of words and concepts to help readers recognize how specific nutrient imbalances in our normal diets can contribute to disease and death. Also new to this edition are dietary tables showing the link between diet choices and the levels of healthy omega-3 in the body. As Dr. Lands eloquently states, "Curiosity is the beginning of understanding, and a steady pursuit of our questions seems to always lead us into new adventures and new understandings."


    The second edition of Fish, Omega-3 and Human Health reaffirms that the essential fatty acids in the foods we eat form hormones that have powerful effects on human life. While many find it hard to believe that a simple change of diet can affect so many aspects of their lives, this book aims to shift prevailing attitudes about the relationship between foods and disease.

  • Encyclopedia of food microbiology / editor-in-chief, Richard K. Robinson ; editors, Carl A. Batt, Pradip D. Patel
    QR 115 E53 2000eb

    The Encyclopedia of Food Microbiology, Three-Volume Set is the largest comprehensive reference source of current knowledge available in the field of food microbiology. Consisting of nearly 400 articles, in three volumes, written by the world's leading scientists, the Encyclopedia presents a highly structured distillation of the whole field--from Acetobacter to Zymomonas. Each article in the Encyclopedia is approximately 4000 words in length and contains tables, line drawings, black-and-white photographs, or electron micrographs, where appropriate. The articles critically review the current state of knowledge of the topic in question. A list of suggested further reading is provided at the end of each article allowing the interested reader to research the subject more closely.

    The Encyclopedia is written at the research/technician level and could be used as a coursebook. Practitioners in industry, analysts, and similar professionals will especially be interested in the methodologies and techniques theme.


  • Case studies in food microbiology for food safety and quality / Rosa K. Pawsey
    QR 115 P385 2002
    This unique book covers the key issues relating to the control and management of the most commonly occurring food borne bacteria which compromise the safety and quality of food. The 21 case studies, drawn from a wide range of sources, present real life situations in which the management of food borne pathogens failed or was at risk of failure. Each chapter contains a case study which is supported by relevant background information (such as diagrams, tables of data, etc), study questions and a subsequent feedback commentary, all of which encourage the reader to apply their knowledge. With reference to specific organisms such as E. coli, Salmonella, Listeria monocytogenes and so on, the chapters move the reader progressively from strategies for control of food borne organisms, techniques for their control, appreciating risk, through sampling criteria and acceptance, to managing risk. With the provision of real-life problems to explore, along with the opportunity to propose and justify approaches to managing food safety, this book will be welcomed as a new approach to learning not only by students and their teachers, but also by food professionals in policy-making and enforcement and the many within the food industry who are involved with the management of food safety.

  • Functional dairy products. edited by Maria Saarela
    QP 144 M54F86 2007eb
    Dairy products have a prominent position in the development of functional foods. As understanding of the health benefits of dairy products increases and consumer awareness of these health benefits grows, demand for new and improved functional dairy products is likely to rise. Functional dairy products: Volume 2 reviews the latest developments in the field and their industrial applications.

    Part one outlines the health benefits of functional dairy products and their applications in areas such as weight management, child health and gut health. The second part of the book discusses various ingredients used in functional dairy products such as pro- and prebiotics, hypoallergenic hydrolysates and plant sterols and stanols. The final part of the book considers aspects of product development such as biomarkers and experimental models to investigate health benefits, genomics of probiotic microorganisms and functional dairy product regulation and safety.

    With its distinguished editor and collection of international authors, Functional dairy products: Volume 2, together with its companion volume, provides professionals and researchers within the field with an invaluable reference. Outlines the health benefits of functional dairy products, and their applications in areas such as weight management and gut health Discusses ingredients used in functional dairy products such as pro- and prebiotics Considers various aspects of product development

  • Food science and technology bulletin : functional foods. chief editor, Glenn R. Gibson
    QP 144 F85F66 2007eb

  • USDA database for the proanthocyanidin content of selected foods / prepared by Nutrient Data Laboratory, Beltsville Human Nutrition Research Center, Agriculture Research Service, U.S. Department of Agriculture ; in collaboration with Arkansas Children's Nutrition Center, Mars, Inc., Ocean Spray Cranberries, Inc
    QK 898 A55U83 2004eb

  • USDA database for the flavonoid content of selected foods / prepared by the Nutrient Data Laboratory, Food Composition Laboratory, Agriculture Research Service, U.S. Department of Agriculture
    QK 898 F5U83 2007eb

  • Food science and technology bulletin : functional foods. chief editor, Glenn R. Gibson
    QP 144 F85F66 2006eb

  • Food science and technology bulletin : functional foods. chief editor, Glenn R. Gibson
    QP 144 F85F66 2005eb

  • Optimising sweet taste in foods / edited by William J. Spillane
    QP 456 O68 2006eb
    A sweet taste is often a critical component in a consumer's sensory evaluation of a food product. This important book summarises key research on what determines consumer perceptions of sweet taste, the range of sweet-tasting compounds and the ways their use in foods can be optimised.

    The first part of the book reviews factors affecting sweet taste perception. It includes chapters on how taste cells respond to sweet taste compounds, genetic differences in sweet taste perception, the influence of taste-odour and taste-ingredient interactions and ways of measuring consumer perceptions of sweet taste. Part two discusses the main types of sweet-tasting compounds: sucrose, polyols, low-calorie and reduced-calorie sweeteners. The final part of the book looks at ways of improving the use of sweet-tasting compounds, including the range of strategies for developing new natural sweeteners, improving sweetener taste, optimising synergies in sweetener blends and improving the use of bulk sweeteners.

    With its distinguished editor and international team of contributors, Optimising sweet taste in foods is a standard reference for the food industry in improving low-fat and other foods. Investigates what determines consumer perceptions of sweet taste Looks at improving the use of sweet-tasting compounds Explores strategies for delivering new natural sweeteners

  • Food spoilage microorganisms / edited by Clive de W. Blackburn
    QR 115 M53 2006eb
    The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties and the availability and effectiveness of different preventative measures. Food spoilage microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this.

    The first part of this essential new book looks at tools, techniques and methods for the detection and analysis of microbial food spoilage with chapters focussing on analytical methods, predictive modelling and stability and shelf life assessment. The second part tackles the management of microbial food spoilage with particular reference to some of the major food groups where the types of spoilage, the causative microorganisms and methods for control are considered by product type. The following three parts are then dedicated to yeasts, moulds and bacteria in turn, and look in more detail at the major organisms of significance for food spoilage. In each chapter the taxonomy, spoilage characteristics, growth, survival and death characteristics, methods for detection and control options are discussed.

    Food spoilage microorganisms takes an applied approach to the subject and is an indispensable guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations. Looks at tools, techniques and methods for the detection and analysis of microbial food spoilage Discusses the management control of microbial food spoilage Looks in detail at yeasts, moulds and bacteria

  • Functional foods, cardiovascular disease, and diabetes / edited by A. Arnoldi
    QP 144 F85F86 2004eb

  • Improving the safety of fresh meat / edited by John N. Sofos
    QR 117 I47 2005eb
    The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the safety of fresh meat reviews this research and its implications for the meat industry.

    Part one discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens, chemical and other contaminants. A number of chapters discuss ways of controlling such hazards in the farm environment. The second part of the book reviews the identification and control of hazards during and after slaughter. There are chapters both on contamination risks and how they can best be managed. The range of decontamination techniques available to meat processors as well as such areas as packaging and storage are examined.

    With its distinguished editor and international team of contributors, Improving the safety of fresh meat is a standard reference for the meat industry. Learn how to identify and control hazards at all stages in the supply chain An authoritative reference on reducing microbial and other hazards in raw and fresh red meat Understand the necessity for effective intervention at each production process

  • Functional dairy products / edited by Tiina Mattila-Sandholm and Maria Saarela
    QP 144 F85F86 2003eb

  • Microbiological risk assessment in food processing / edited by Martyn Brown and Mike Stringer
    QR 115 M4918 2002eb
    Microbiological risk assessment (MRA) is one of the most important recent developments in food safety management. Adopted by Codex Alimentarius and many other international bodies, it provides a structured way of identifying and assessing microbiological risks in food. Edited by two leading authorities, and with contributions by international experts in the field, Microbiological risk assessment provides a detailed coverage of the key steps in MRA and how it can be used to improve food safety.

    The book begins by placing MRA within the broader context of the evolution of international food safety standards.
    Part one introduces the key steps in MRA methodology. A series of chapters discusses each step, starting with hazard identification and characterisation before going on to consider exposure assessment and risk characterisation. Given its importance, risk communication is also covered. Part two then considers how MRA can be implemented in practice. There are chapters on implementing the results of a microbiological risk assessment and on the qualitative and quantitative tools available in carrying out a MRA. It also discusses the relationship of MRA to the use of microbiological criteria and another key tool in food safety management, Hazard Analysis and Critical Control Point (HACCP) systems.

    With its authoritative coverage of both principles and key issues in implementation, Microbiological risk assessment in food processing is a standard work on one of the most important aspects of food safety management. Provides a detailed coverage of the key steps in microbiological risk assessment (MRA) and how it can be used to improve food safety Places MRA within the broader context of the evolution of international food safety standards Introduces the key steps in MRA methodology, considers exposure assessment and risk characterisation, and covers risk communication

  • Pumps, channels, and transporters : methods of functional analysis / edited by Ronald J. Clarke, Mohammed A. Ali Khalid
    QP552.C34
    Describes experimental methods for investigating the function of pumps, channels and transporters
    Covers new emerging analytical methods used to study ion transport membrane proteins such as single-molecule spectroscopy Details a wide range of electrophysiological techniques and spectroscopic methods used to analyze the function of ion channels, ion pumps and transporters Covers state-of-the art analytical methods to study ion pumps, channels, and transporters, and where analytical chemistry can make further contributions

  • Iron-Sulfur Clusters in Chemistry and Biology
    QP 535 F4I76 2014
    This volume on iron-sulfur clusters includes chapters that cover the history of the discovery of iron-sulfur clusters in the 1960s to discoveries of their role in the enzyme, aconitase (1980s), and numerous other proteins. It explains basic chemistry principles, how microbes, plants, and animals synthesize these complex prosthetic groups, and why it is important to understand the chemistry and biogenesis of FeS proteins.

  • Immunological bioinformatics / Ole Lund . [and others]
    QR 182.2 I46I465 2005eb

  • Introduction to bioinformatics / Arthur M. Lesk
    QH 507 L47 2008eb

  • Water in biological and chemical processes : from structure and dynamics to function / Biman Bagchi, Indian Institute of Science, Bangalore
    QP 535 H1B34 2013eb

  • Extreme chromatography : faster, hotter, smaller / editors, William Craig Byrdwell, Michal Holčapek
    QP 519.9 H53E97 2011eb

  • UHPLC in life sciences / edited by Davy Guillarme and Jean-Luc Veuthey
    QP 519.9 H53U37 2012eb
    Since its commercial introduction in 2004, UHPLC (Ultra-High Performance Liquid Chromatography) has begun to replace conventional HPLC in academia and industry and interest in this technique continues to grow. Both the increases in speed and resolution make this an attractive method; particularly to the life sciences and more than 1500 papers have been written on this strongly-evolving topic to date.
page last updated on: Monday 20 August 2018
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