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Therapeutic Mushrooms for Diabetes Mellitus Current Evidences and Future Scope

Therapeutic Mushrooms for Diabetes Mellitus Current Evidences and Future Scope

This new book provides valuable insight into the role of mushrooms in the treatment of diabetes mellitus. Mushrooms are enriched with various bioactive constituents with antidiabetic efficacy such as polysaccharides terpenes sterols etc. The extracts as well as bioactive constituents through different mechanisms exhibit antidiabetic action. Medicinal mushrooms such as Ganoderma lucidum Innotus obliquus Grifola frondosa Phellinus species etc. are considered in this volume for their beneficial qualities toward the mitigation of the disease. The volume considers mushroom powders mushroom extracts and their bioactive components for the management of diabetic syndrome. It presents various in vitro in vivo and clinical studies on lowering hyperglycemia and other diabetes associated with secondary abnormalities as well as provides information regarding mushroom-based antidiabetic market products. | Therapeutic Mushrooms for Diabetes Mellitus Current Evidences and Future Scope

GBP 139.00
1

Mushrooms Nutraceuticals and Functional Foods

Mushrooms Nutraceuticals and Functional Foods

There are around 1. 5 million fungal species worldwide. Out of these around 14 000 species produce fruiting bodies known as mushrooms and around 2000 species are edible and only 270 are reported to be medicinal. The fungal kingdom is phylogenetically closer to humans than plants so gives better health benefits to human systems. This book educates readers on the nutritional pharmaceutical and medicinal values of different mushrooms and their utilization as nutraceuticals and functional foods for human security. It reviews the current knowledge on the distribution of edible mushrooms its general characteristics morphology nutritional profile and properties pharmacological importance and biological activities. Health benefits of mushrooms antioxidant and secondary metabolite profiling major biological activities of mushroom-derived secondary metabolites functional foods based on the mushrooms open doors for therapies products with added value toxicology and side effects if any are also highlighted. The book is intended for a large and varied audience – researchers scientists and scholars in academia mushroom growers and industries nutritionists dietitians food scientists clinicians doctors drug industries pharmacy biotechnologists biochemists botanists mycologists and general masses. | Mushrooms Nutraceuticals and Functional Foods

GBP 145.00
1

Genetics and Breeding of Edible Mushrooms

Genetics and Breeding of Edible Mushrooms

This text not only explores the breeding problems for Agaricus bisporus the button mushroom but approaches the subject in the context of the large range of edible mushrooms which are currently under commercial cultivation worldwide. From the background and general objectives of culture collection and breeding to the genetic systems of edible mushrooms and the molecular biological approaches to breeding the coverage is in-depth and current. The applications of breeding programmes for specific purposes including provision of a food source production of high value fungal metabolites and upgrading of lignocellulosic wastes and wastewater treatment are also discussed. | Genetics and Breeding of Edible Mushrooms

GBP 56.99
1

Wild Mushrooms Characteristics Nutrition and Processing

Wild Mushrooms Characteristics Nutrition and Processing

Many wild varieties of mushrooms are consumed by people around the world yet many species remain unexplored their nutritional as well as pharmacological significance yet to be discovered for many of them. Wild Mushrooms: Characteristics Nutrition and Processing informs readers about different unexplored wild mushrooms their methods of cultivation nutritional values pharmaceutical values and possible utilization for human wellbeing. The book represents a comprehensive assessement of current knowledge about the edible mushrooms commercialization especially as nutraceuticals and dietary supplement formulation mineral supplementation and source of quality proteins in foods and diet. The health benefits of edible mushrooms nature and chemistry of bioactive components and in-vitro and in-vivo bioactivity of edible mushrooms are also highlighted in different chapters. By bringing diverse areas such as oxidative stress and longevity techniques of mushroom analysis toxicology and extracellular enzymes of wild mushrooms it lays the groundwork for striking expansion in our understanding of these important biochemicals and their role in health and disease prevention. Key Features: Explores major preservation and processing technologies for wild mushrooms and their effects on bioavailability and nutritional value of mushrooms Presents the classical taxonomy and genetic classification of mushrooms Discusses the different components present in mushrooms and their biological activities and the health attribute of mushrooms due to these bioactive components Reviews the applications of mushrooms in environmental pollution reduction Covers different cultivation strategies of edible and medicinal mushrooms The book also explores the role of mushrooms in the degradation of harmful xenobiotic compounds as well as reduction of pesticides. It discusses the utilization of wild mushrooms in waste management and cultivation of wild mushroom using lignocellulosic biomass-based residue as a substrate. This book should be of interest to a large and varied audience of researchers in academia industry nutritionists dietitian food scientists agriculturists and regulators. | Wild Mushrooms Characteristics Nutrition and Processing

GBP 170.00
1

Creating Heritage for Tourism

Creating Heritage for Tourism

What does ‘heritage’ mean in the twenty-first century? Traditional ideas of heritage involve places where objects landscapes people and ideas are venerated and reproduced over time as an inheritance for future generations. To speak of heritage is to speak of a relationship between the past the present and the future. However it is a past recreated for economic gain hence sectors such as culinary tourism ecotourism cultural tourism and film tourism have employed the heritage label to attract visitors. This interdisciplinary book furthers understanding on how heritage is socially constructed interpreted and experienced within different geographic and cultural contexts in both Western and non-Western settings. Subjects discussed include Welsh linguistic heritage tango mushroom tourism Turkish coffee literary tourism and the techniques employed to construct tourist accommodation. By focusing upon heritage creation in the context of tourism the book moves beyond traditional debates about ‘authentic heritage’ to focus on how something becomes heritage for use in the present. This timely volume will be of interest to students and researchers in tourism heritage studies geography museum studies and cultural studies. | Creating Heritage for Tourism

GBP 38.99
1

Drying Technologies for Foods Fundamentals and Applications

Drying Technologies for Foods Fundamentals and Applications

Drying is an important unit operation used in industry for processing and preservation of food products. Although a large volume of technical literature is available on drying of foods it is still challenging for scientists and engineers to improve continuously upon the quality of dried products and existing drying systems. This book will aid processors in their search for cost-effective and energy-efficient drying techniques allowing them to succeed commercially in their ventures as well as to fulfill consumer-demand for high-quality products. Drying Technologies for Foods contains state-of-the art knowledge on several key aspects of drying ranging from fundamental principles classification and selection different types of conventional and modern techniques drying of different food materials advances in packaging of dried products control and safety energy calculation modeling to advances in food drying. Comprehensive yet concise chapters cover different types of drying technologies; this book describes freeze heat pump spray superheated steam microwave drying and many other drying technologies. Discussion of specific food-related drying including drying of fruit leather medicinal herbs cocoa and coffee beans mushroom and protein among others are covered in the book. Chapters are also presented on quality of dried food such as degradation mechanism and kinetics of vitamin C antioxidants delinquencies and caking phenomena. Control and safety energy calculations modeling are also included with emphasis on industrial applications. Artificial Neural Networks and computational modeling techniques as well as application of computer vision in food drying followed by a chapter on advances in food dryer are covered in some detail again highlighting potential applications. | Drying Technologies for Foods Fundamentals and Applications

GBP 160.00
1

Handbook of Plant and Animal Toxins in Food Occurrence Toxicity and Prevention

Handbook of Plant and Animal Toxins in Food Occurrence Toxicity and Prevention

The prevalence of naturally occurring toxins in plant and animal foods represents one of the most significant food safety issues drawing the attention of both scientists and regulators alike. This unexplored area related to food quality is indeed a big concern for consumers various regulatory authorities and food industries. Apart from essential nutrients several food crops are capable of producing a vast array of nonnutritious secondary metabolic products. These toxins produced as secondary metabolites have the potential to exhibit both beneficial and deleterious effects in both human beings and animals. Nevertheless there has been huge progress in agricultural practices and food processing technologies but still the number of nonnutritive substances and naturally derived toxins persist in our diet. Handbook of Plant and Animal Toxins in Food: Occurrence Toxicity and Prevention focuses on various selected toxins in foods derived from plants as well as animals. The prominent plant toxins include solanine and chaconine mushroom toxins phytates tannins oxalates goitrogens gossypol phytohemagglutinins erucic acid saponins cyanogenic glycosides enzyme inhibitors BOAA (lathyrogens) toxic amino acids and toxic fatty acids. The prominent animal toxins covered in the book include various seafood toxins shellfish toxins and biogenic amines. Key Features: Presents complete information about a plethora of toxins Provides quick and easy access to data on major plant and animal toxins Covers distribution of toxins in the plant and animal kingdom Provides comprehensive information on chemistry safety and precautions of each toxin Commencing with a brief introduction of food toxins this book is designed in such a way that the readers will be introduced to toxicity safety and occurrence of each toxin selected. It also discusses the in-depth detailed information on food poisoning and its prevention. The book will also shed light on foodborne illness associated with toxins. The primary audience for this work will be food scientists food toxicologists university scholars and college students. Furthermore the book will be of immense help for public health officials pharmacologists and food safety officers who are involved with enforcing regulations meant to ensure the safety of a particular food | Handbook of Plant and Animal Toxins in Food Occurrence Toxicity and Prevention

GBP 170.00
1

Nuclear France New Questions New Sources New Findings

Nuclear France New Questions New Sources New Findings

This book offers the first non-official history of French nuclear policies which goes beyond the divide between nuclear weapons and nuclear energy policies. It addresses the sizing of France’s nuclear forces technological assistance to countries with nuclear weapons programs uranium prospection nuclear testing its health effects and protests against it as well as plans to prevent and manage accidents in nuclear power plants. It is based on new questions and new sources from France and abroad. The chapters in this volume show how independent and interdisciplinary scholarship free from conflicts of interests can uniquely advance our understanding of nuclear history and politics. This is the case because it does not treat the categories and judgments of official discourse as neutral starting points of the analysis. This volume is based on untapped primary sources from France the UK the US India South Africa and Iran on a new assessment of the health consequences of French nuclear testing in Polynesia thanks to a modern atmospheric particle transport code coupled with historical weather data open-source information about radioactive debris (“mushroom”) clouds as well as data on the composition and particle sizes of the fallout; and on new survey data about French knowledge of and attitudes towards nuclear weapons and nuclear energy. They show notably that the first generation of French nuclear forces lacked technical credibility despite reliance on outside help. Several French officials knew this as did France's allies and adversaries. Moreover French strategic collaborations associated to nuclear programs extended to India and South Africa; nuclear safety regulations changed fundamentally after the Cold War and approximately 110 000 people i. e. 90% of the French Polynesian population in the 1970s could have received doses that would qualify them for compensation according to French law. The volume will be of interest to scholars and students of history politics international relations military history war studies conflict and global governance. Most of the chapters in this book were originally published as a special issue in Cold War History. A few chapters were first published in the Nonproliferation Review Diplomacy & Statecraft and Science & Global Security. | Nuclear France New Questions New Sources New Findings

GBP 130.00
1