A complete guide to the use of dietary antioxidants in muscle food products Advances in food and animal science have given rise to a variety of nutritional strategies for improving the quality of muscle food products, from livestock to fish. Antioxidants in Muscle Foods describes a new methodology in this emerging field, which involves the use of dietary antioxidants to improve meat quality while avoiding exogenous food additives or packaging procedures. Through expert contributions by leading scientists from around the globe, this important book answers questions about the science and technology, benefits, and concerns associated with antioxidant supplementation in muscle foods. Photographs, illustrations, charts, and tables accompany in-depth discussions on:<br> * Oxidative processes in muscle foods<br> * Dietary strategies for improving the oxidative stability of muscle foods<br> * The beneficial impact of vitamin E supplementation on meat quality<br> * Economic and safety implications of nutritionally modified meat<br> * Food industry applications involving meat, poultry, and seafood<br> * Animal nutrition and muscle biochemistry<br> * New areas where nutritional strategies can improve meat quality
Featuring 35 delectable recipes for fish and seafood, this mini collection provides a good mix of Asian and Western fare suitable for daily meals, from Tom Yum Soup and Salmon Kamameishi, to Seafood Mariana and Baked Mussels. With recipes for easy one-dish meals that are quick and satisfying, as well as hearty sides dishes that can be paired with rice or noodles, feast on fish and seafood dishes for your next meal with the family or gathering with friends!
Few titles could be timelier than the second edition of Crisis Management in the Food and Drinks Industry - A Practical Approach. The world is worrying about a human pandemic arising from the avian flu epidemic that is spreading from the Far East, the implications of which could be as great for the food industry as were the outbreaks of foot and mouth disease and BSE.
This practical and greatly expanded edition by media and public relations veteran Colin Doeg focuses on the communications aspects of dealing with a crisis. It is global in its coverage of the subject, reviewing practices and requirements in countries ranging from the USA and the UK to Australia and New Zealand.
Doeg offers advice ranging from preparing for the unthinkable to the dramatic expansion of the Internet, avoiding being caught off-guard by a situation, the ramifications of product tampering and managing an actual crisis.
Advice is also offered on dealing with extremist organizations and terrorist threats as well as bioterrorism - "a clear and present danger" - and a number of problems facing the food industry, including the practice of selling meat unfit for human consumption and the threat posed by the increasing toxicity of fish due to the rising pollution of the world's oceans.
In a special late chapter - written only three months before publication - the author looks ahead to events which he believes will shape the world of crisis management in the future, including the empowering influence of the Internet during the 2004 Asian Tsunami, the discovery of the illegal dye Sudan 1 (Red) in millions of food products and the fears of a pandemic arising from the spreading outbreak of avian flu.
Examples of typical documents like a crisis plan for a business, a crisis checklist, a press release announcing a product recall, an announcement to employees and a checklist for anyone dealing with a threatening phone call are provided. Also included is a list of sources of information and assistance in the event of a product crisis.
Crisis Management in the Food and Drinks Industry is the only title dealing specifically with this crucial subject in relation to the food industry. As such, it is relevant not only to those in the food industry, but also to marketing and senior management in general in the fields of agriculture, public health and law enforcement.
You can't breathe underwater, but a fish can. You can't eat underwater, but a fish does it every day. Named a Best Children's Science Book of the Year by Science Books & Films, this Level 1 Let's-Read-and-Find-Out picture book explains how a fish's body is perfectly designed for life in water.
Now rebranded with a new cover look, this classic picture book features graceful text that invites young readers to imagine what it's like to have gills, fins, and scales. Simple, fun diagrams help explain concepts like how fish use their gills to breathe underwater. This book also includes an additional activity for kids to set up their very own goldfish bowl.
Both text and artwork were vetted for accuracy by Dr. Valerie Chase, formerly of the National Aquarium in Baltimore, and Raymond Klinger and Ernest Tresselt of Huntington Creek Fisheries.
This is a Level 1 Let's-Read-and-Find-Out, which means the book explores introductory concepts perfect for children in the primary grades and supports the Common Core Learning Standards and Next Generation Science Standards. Let's-Read-and-Find-Out is the winner of the American Association for the Advancement of Science/Subaru Science Books & Films Prize for Outstanding Science Series.
Advances in analytical chemistry methodology now allow us to detect the most minute trace amounts of pesticides. As this capacity grows, so does public concern about toxic contamination, resulting in stricter government regulations and a growing demand for even more sensitive, precise, and reliable analysis.<br> <br> Addressing the interplay between regulations and the development of analytical technology, this volume presents the first unified treatment of the regulatory and analytical aspects of pesticide residues. Current regulations, existing and emerging methodologies, state-of-the-art instrumentation, and the basic science of analyzing for pesticides in food and other environmental media are all covered.<br> <br> The book provides step-by-step guidelines to analytical techniques, along with real-world examples from the latest research-showing the reader how to analyze minute traces of pesticides quickly and accurately, using both highly sophisticated and basic, less sensitive techniques. Many safety issues are explored in depth, as are the regulatory aspects of pesticide registration, residue analysis, exposure monitoring, risk assessment, and tolerance enforcement.<br> <br> Timely, authoritative, and practical throughout, Pesticide Residues in Foods is an invaluable reference for analytical chemists and laboratory managers everywhere-in industry, agriculture, environmental sciences, research, and instrument manufacturing-and for anyone with an interest in the broader environmental, agricultural, and consumer-related implications of pesticide use.<br> <br> An invaluable resource for analytical chemists and laboratory managers, Pesticide Residues in Foods provides a complete overview of the theory, practice, and regulatory aspects of pesticide residue analysis today, including:<br> * All regulatory issues, from risk assessment and tolerance to data-quality requirements to laboratory accreditation standards<br> * State-of-the-art methodologies and instrumentation, including high- performance liquid chromatography and mass spectrometry<br> * The application of analytical technology to "green chemistry," such as the reduction of solvents and toxic reagents in the laboratory<br> * Novel solutions to the old problem of keeping the food supply safe from harmful levels of pesticides<br> * Ample examples to help analytical chemists select the most appropriate method for a given residue analysis<br> * Easy-to-use tables and figures throughout the text
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