Lawrie's Meat Science

<p>The nutrition of an individual during gestation and the first two years of life--the first 1,000 days--sets the stage for lifelong health. Nutrition quality and quantity in this period can influence the risk of developing diseases that constitute today's epidemics. Early-life nutrition can program the body's tissues, organ structure and function, and metabolic and immunologic responses. These factors impact growth, development and cognition, and the risk of cardiovascular diseases, allergies and obesity. The first part of <i>Early Nutrition and Long-Term Health</i> examines the mechanisms by which early nutrition affects the risk of developing these conditions. The second part of this book reviews specific non-communicable diseases (NCDs) associated with early nutrition. The third part discusses the effects of nutritional programming from fetal life to toddlerhood. Prevention of over- or undernutrition in early life, rather than dietary, behavioral or therapeutic interventions in later life, is likely to have a greater return on society's investment in coping with the modern epidemic of NCDs.</p>

<p><i>Advances in Food Authenticity Testing</i> covers a topic that is of great importance to both the food industry whose responsibility it is to provide clear and accurate labeling of their products and maintain food safety and the government agencies and organizations that are tasked with the verification of claims of food authenticity. </p> <p>The adulteration of foods with cheaper alternatives has a long history, but the analytical techniques which can be implemented to test for these are ever advancing.</p> <p>The book covers the wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes. The first part of the book examines, in detail, the scientific basis and the process of how these techniques are used, while other sections highlight specific examples of the use of these techniques in the testing of various foods.</p> <p>Written by experts in both academia and industry, the book provides the most up-to-date and comprehensive coverage of this important and rapidly progressing field.</p>

<p><i>Food for the Aging Population, Second Edition, </i>is a unique volume that reviews the characteristics of the aging population as food consumers, the role of nutrition in healthy aging, and the design of food products and services for the elderly. The first section of the book discusses the older population as consumers of food and beverages, while the second section covers the extension of functionality into later life. The final section highlights tactics on how to develop food products and services for older people. </p> <p>Fully updated and revised from the first edition, the book covers advances in various fields, introducing a number of new chapters, including, amongst others, topics on the economic determinants of diet in older adults, public policy and older people's diets, and interventions to support healthy eating in later life.</p>

Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace

<p>The second edition of <i>The Stability and Shelf-life of Food</i> is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. </p> <p>The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage. The effects of process and packaging on the stability and shelf-life of products are also covered in this part. Part Two reviews the methods for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality deterioration. The final section of the book covers stability of important ingredient categories, from oils and fats, to beverages such as beer, wine, coffee and fruit juices, in addition to bakery products and meats. </p> <p>With updated chapters reflecting advances made in the field and with the addition of new chapters covering the stability and shelf-life a variety of products, this new edition will provide the latest research for both academics working in the field of food quality as well as providing essential information for food scientists working in industry.</p>

<p><i>Advances in Sheep Welfare</i> examines the recent advances made in sheep welfare assessment, handling and management, providing state-of-the-art coverage of the welfare needs of one of the world's most widely farmed animals.</p> <p>The book begins with an introduction to sheep welfare in Part One, with chapters covering biology and natural behavior, sheep production systems, and consumer and societal expectations for sheep products. Part Two goes on to highlight new advances in sheep welfare assessment, before Part Three outlines a wide range of solutions to sheep welfare challenges. The final section looks ahead to the future, considering what sheep welfare will look like in 2030 and beyond.</p> <p>This book is an essential part of the wider ranging series <i>Advances in Farm Animal Welfare</i>, with coverage of cattle, sheep, pigs and poultry. </p> <p>With its expert editors and international team of contributors, <i>Advances in Sheep Welfare</i> is a key reference tool for welfare research scientists and students, veterinarians involved in welfare assessment, and indeed anyone with a professional interest in the welfare of sheep.</p>