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Front Cover -- Bottled and Packaged Water: Volume 4: The Science of Beverages -- Copyright -- Contents -- Contributors -- Series Preface -- Preface -- 1 Mineral and Bottled Water as Natural Beverages -- 1.1 Introduction -- 1.2 Physicochemical Properties of Mineral and Therapeutic Water and Its Roles in Daily Life -- 1.2.1 Selected Methods Used in the Measurement of the Chemical Composition of Mineral and Therapeutic Waters and the Radio ... -- 1.2.2 Occurrence of Heavy and Radioactive Elements in Mineral and Therapeutic Waters -- 1.2.2.1 Heavy Elements -- Calcium -- Magnesium -- Sodium -- Potassium -- Iron -- Barium -- Manganese -- Silver -- Copper -- Nickel -- Cobalt -- Lead and Cadmium -- Mercury -- Aluminum -- Arsenic -- Chromium -- Molybdenum -- Vanadium -- 1.2.2.2 Radioactive Elements (Radionuclides) -- Potassium 40K -- Uranium -- Radium Isotopes -- Lead 210Pb -- Polonium 210Po -- Radon (222Rn) -- 1.3 Treatment of Natural Water -- 1.4 Conclusion -- Acknowledgment -- References -- Further Reading -- 2 The World Around Bottled Water -- 2.1 Introduction -- 2.2 Types of Bottled Water -- 2.3 Bottled Water Versus Tap Water -- 2.4 Bottled Water Industry -- 2.5 Manufacture of Bottled Water -- 2.6 Labeling on Bottled Water -- 2.7 Energy Requirement for the Production of Bottled Water -- 2.8 Consumption of Bottled Water -- 2.9 How to Reduce Bottled Water Consumption -- 2.10 Water Quality Indices -- 2.11 Environmental Risk -- 2.12 Suggestions for the Future -- 2.13 Cons and Pros -- 2.14 To Know -- 2.15 Conclusion -- Acknowledgment -- Conflict of Interest -- References -- Further Reading -- 3 Study of Water Quality of Packaged and Municipal Supply Drinking Water With Performance Evaluation of Stand-Alone Filters -- 3.1 Introduction -- 3.2 Study Area -- 3.3 Objectives -- 3.4 Materials and Methods -- 3.5 Methodology of the Work

11.Analysis of polyphenolic content in teas using sensors /Cibely S. Martin and Priscila Alessio --12.Food safety issues associated with milk : a review /Poonam Singhal, Geetanjali Kaushik, Chaudhery Mustansar Hussain and Arvind Chel --13.Potential neurotoxicity of graviola (Annona muricata) juice /Robert E. Smith and Pushkar Shejwalkar --14.The association between sugar-sweetened beverages and child obesity : implications for US policy /Shabnam R. Momin, Maya Duna and Alexis C. Wood --15.Beverages and burns in children : the challenge of prevention /Agata M. Kawalec.

Processing and Sustainability of Beverages, Volume Two in the Science of Beverages series, is a general reference of the current and future actions for a sustainable beverage industry. This resource takes a unique approach, combining processing with sustainability. Topics of note include waste treatment and management, environmental analysis for a sustainable beverage industry, and modern technologies for beverage processing to reduce contaminants and increase the quality. This book is essential to scientists, researchers and technologists in the beverages field, covering both alcoholic and nonalcoholic beverages

Materials for Biomedical Engineering: Bioactive Materials for Antimicrobial, Anticancer, and Gene Therapy offers an up-to-date perspective on recent research findings regarding the application and use of these materials for disease treatment and prevention. Various types of currently investigated bioactive materials, including therapeutic nanostructures and antimicrobial hydrogels are discussed, as are their properties, impact and future role in therapeutic applications. The book will be extremely useful for new researchers who want to explore more information on the use of bioactive materials or for more experienced researchers who are interested in new trends and specific applications

Materials for Biomedical Engineering: Organic Micro- and Nanostructures provides an updated perspective on recent research regarding the use of organic particles in biomedical applications. The different types of organic micro- and nanostructures are discussed, as are innovative applications and new synthesis methods. As biomedical applications of organic micro- and nanostructures are very diverse and their impact on modern and future therapy, diagnosis and prophylaxis of diseases is huge, this book presents a timely resource on the topic. Users will find the latest information on cancer and gene therapy, diagnosis, drug delivery, green synthesis of nano- and microparticles, and much more

Cover -- Title Page -- Copyright Page -- Contents -- List of Contributors -- Foreword -- Series Preface -- Preface for Volume 16: Food Control and Biosecurity -- Chapter 1 - Introduction in Food Safety, Biosecurity and Hazard Control -- 1 - Introduction -- 2 - Ensuring Food Safety Along the Food Chain -- 2.1 - Raw Material -- 2.1.1 - The raw material of plant origin -- 2.1.2 - The raw material of animal origin -- 2.1.3 - Genetically modified organisms -- 2.2 - Food Preservation -- 2.3 - Food Processing -- 2.3.1 - Ambient-temperature processing -- 2.3.2 - Processing by application of heat -- 2.3.2.1 - Heat processing using hot air -- 2.3.3 - Processing by the removal of heat -- 2.4 - Food Additives -- 2.4.1 - Antimicrobials of plant origin (plant-derived compounds, plant by-products) -- 2.4.2 - Antimicrobials of animal origin -- 2.4.3 - Antimicrobials of bacterial origin -- 2.4.4 - Antimicrobials of algae and mushrooms origin -- 3 - Conclusions -- References -- Chapter 2 - Potential Hazards and Biosecurity Aspects Associated on Food Safety -- 1 - Introduction -- 2 - Potential Hazards -- 2.1 - Zoonosis -- 2.2 - Microbial Pathogens -- 2.3 - Genetically Modified Organisms -- 2.4 - Nonmicrobial Hazards -- 3 - Biosecurity -- 4 - Future Challenges and Economic Factors -- 5 - Conclusions -- References -- Further Reading -- Chapter 3 - Tools in Improving Quality Assurance and Food Control -- 1 - Quality as a Phenomenon -- 2 - Seven Basic Quality Tools -- 2.1 - Flowcharts in the Food Industry -- 2.1.1 - Case study: flow chart in the meat industry -- 2.2 - Check Sheets in the Food Industry -- 2.2.1 - Case study: check sheets in sensory analysis -- 2.3 - Histograms in the Food Industry -- 2.3.1 - Case study: histogram in analyzing the net content of yogurt -- 2.4 - Pareto Diagrams in Food Industry.

Cover -- Title Page -- Copyright Page -- Contents -- List of Contributors -- Foreword -- Series Preface -- Preface for Volume 20: Biopolymers for Food Design -- Chapter 1 - Biopolymers for Food Design: Consumer-Friendly Natural Ingredients -- Abstract -- Keywords -- 1 - Introduction -- 2 - Polysaccharides as Biopolymers -- 2.1 - Starch -- 2.2 - Cellulose -- 2.3 - Chitin -- 2.4 - Pectin -- 2.5 - Alginic acid -- 2.6 - Carrageenan -- 2.7 - Xanthan -- 2.8 - Gellans -- 2.9 - Pullulans -- 3 - Proteins as Biopolymers -- 4 - Hydrolytically Degradable Polymers -- 5 - Role of Biopolymer in Food Processing -- 6 - Role of Biopolymer in Texture Properties and Gel Formation -- 7 - Applications of Biopolymers in Freeze-Drying of Fruits and Pulps -- 8 - Usage of Biopolymers in Films and Coatings -- 9 - Principles Underlying in Design of Functional Biopolymers -- 10 - Current Opportunities and Future Challenges -- Conclusions -- References -- Chapter 2 - Nanostructuring Biopolymers for Improved Food Quality and Safety -- 1 - Biopolymer-Based Nano- and Microencapsulation Matrices for Bioactive Protection -- 1.1 - Carbohydrates -- 1.2 - Proteins -- 1.3 - Carbohydrates Versus Proteins for Specific Applications -- 1.3.1 - Encapsulation of polyphenols -- 1.3.2 - Encapsulation of oils and flavors -- 1.3.3 - Encapsulation of carotenoids -- 1.3.4 - Encapsulation of probiotics -- 1.4 - Protein/Carbohydrate Mixtures -- 1.5 - Characterization Tools for Studying Release and Stability of Encapsulated Compounds -- 1.5.1 - Microscopy techniques -- 1.5.2 - Separation and analytical techniques -- 1.5.3 - Physicochemical characterization methods -- 1.5.3.1 - Spectroscopy techniques -- 1.5.3.2 - Scattering techniques: basic principles and application to characterize encapsulated systems -- 2 - Nanostructured Biopolymer Layers for Food Packaging.

Food Safety and Preservation: Modern Biological Approaches to Improving Consumer Health explores the most recent and investigated hot topics in food safety, microbial contamination, food-borne diseases and advanced preservation methods. It brings together the significant, evidence-based scientific progress of various approaches to improve the safety and quality of foods, also offering solutions to help address food industry challenges. Recent studies and technological advancements in biological control are presented to control foodborne pathogens. In addition, analytical methods for reducing potential biological hazards make this book essential to researchers, scientists, technologists and grad students.--

Cover -- Title Page -- Copyright Page -- Contents -- List of Contributors -- Foreword -- Series Preface -- Preface for Volume 18: Food Processing for Increased Quality and Consumption -- Chapter 1 - Food Processing for Increasing Consumption: The Case of Legumes -- 1 - Food Legumes: A Boon to Human Nutrition -- 2 - Antinutrients in Legumes and Their Removal -- 2.1 - Enzyme Inhibitors -- 2.1.1 - α-Amylases -- 2.1.2 - Trypsin inhibitors -- 2.1.3 - Protease inhibitors -- 2.2 - Cyanogenic Glucosides -- 2.3 - Lectins -- 2.4 - Tannins -- 2.5 - Oxalates -- 2.6 - Phytates -- 2.7 - Saponins -- 2.8 - Alkaloids -- 3 - Processing Techniques to Reduce Antinutritional Factors -- 3.1 - Nonheat Processing -- 3.1.1 - Soaking -- 3.1.2 - Germination/sprouting -- 3.1.3 - Fermentation -- 3.2 - Heat Processes -- 3.2.1 - Cooking -- 3.2.2 - Roasting -- 3.3 - Modern Methods, Including Radiation-Based Technology -- 3.3.1 - Microwave cooking -- 3.3.2 - Irradiation -- 4 - Food Safety and Quality Issues -- 5 - Significance of Paradigm Shift -- 6 - Pesticides: Types, Application, Environmental Impacts, and Human Health Effects -- 6.1 - Pesticides: Types and Application -- 6.2 - Environmental Impacts of Pesticides -- 6.3 - Health Impacts of Pesticides -- 6.4 - Not-to-Be-Used Pesticides -- 6.5 - Pesticide Residues in Food -- 6.6 - Sustainable Methodology for Food Safety Within the Transitional Phase -- 6.7 - Domestic Processing Techniques and Food Safety (Pesticide Residues) -- 6.8 - Food Processing -- 6.9 - Cooking Process: Impact on Pesticide Residues -- 6.10 - Other Processing Methods Resulting in Pesticide Residue Dissipation -- 6.11 - Grain Storage and Pesticide Residue Dissipation -- 7 - Conclusions -- References -- Further Reading -- Chapter 2 - Emerging Food Processing Technologies -- 1 - Introduction -- 2 - Food Consumption -- 2.1 - Food Supply Category.

Cover -- Title Page -- Copyright Page -- Contents -- List of Contributors -- Foreword -- Series Preface -- Preface for Volume 17: Alternative and Replacement Foods -- Chapter 1 - A New Approach: Replacement and Alternative Foods for Food Industry -- 1 - Introduction -- 2 - Definition of Replacement Foods -- 2.1 - Aspects and Examples of Fat and Sugar Replacers -- 2.2 - Applications and the Development of Fat and Sugar Replacers in the Food Industry -- 3 - Alternative Foods -- 3.1 - Single-Cell Protein (SCP) as an Alternative Food -- 3.1.1 - Bacteria -- 3.1.2 - Yeasts -- 3.1.3 - Filamentous fungi -- 3.1.4 - Algae -- 3.2 - Single-Cell Oil (SCO) as an Alternative Food -- 3.3 - Other Alternative Foods used in the Industry -- 4 - Conclusions -- References -- Chapter 2 - Natural Antioxidants and Food Applications: Healthy Perspectives -- 1 - Introduction -- 2 - Free Radicals and Their Main Consequences -- 3 - Lipids and Proteins: Oxidation -- 4 - The Use of Antioxidants in Foods -- 4.1 - Antioxidants: Functions, Classification, Principles, and Mechanisms of Action -- 4.2 - Evaluation of Antioxidant Potential: Main Influential Factors -- 4.2.1 - Folin-Ciocalteu assay -- 4.2.2 - Ferric-reducing ability of plasma (FRAP) assay -- 4.2.3 - 2,2-Diphenyl-1-picryl-hydrazyl (DPPH ) assay -- 5 - Natural Antioxidants: An Alternative to Synthetic Additives -- 6 - Main Applications in Products of Animal Origin -- 6.1 - Preparation of Healthier Meat Products -- 7 - Use of Natural Antioxidants: Technological and Dietary Strategies Favoring the Migration of Bioactive Compounds -- 8 - Prooxidant Effects -- 9 - Final Considerations -- References -- Further Reading -- Chapter 3 - Trends and Possibilities of the Use of Probiotics in Food Production -- 1 - Introduction -- 2 - Technological Possibilities of Probiotic Application in Different Food Products.

Cordyceps militaris (C. militaris) is a fungus with a long history of widespread use in folk medicine, and its biological and medicinal functions are well studied. A crucial pharmacological effect of C. militaris is immunomodulation. In this review, we catalog the immunomodulatory effects of different extracts of C. militaris, namely total extracts, polysaccharides and cordycepin. Total extracts obtained using water or 50% ethyl alcohol and polysaccharides from C. militaris were discovered to tend to promote type 1 immunity, whereas total extracts obtained using 70–80% ethyl alcohol and cordycepin from C. militaris were more likely to promote type 2 immunity. This article is the first to classify the immunomodulatory effects of different extracts of C. militaris. In addition, we discovered a relationship between different segments or extracts and differing types of immunity. This review can provide the readers a comprehensive understanding on the immunomodulatory effects of the precious folk medicine and guidance on its use for both health people and those with an immunodeficiency.