Smith: Encyclopedia of Junk Food & Fast Food

This encyclopedia is intended to be the primary balanced source for information about fast food and junk food. It focuses specifically on national fast food franchises and commercial junk food targeted at youth. Junk food is defined as those commercial products, including candy, bakery goods, ice cream, salty snacks, and soft drinks, which have little or no nutritional value but do have plenty of calories, salt, and fats. While not all fast foods are junk foods, most are. Fast foods are ready-to-eat foods served promptly aft er ordering. Some fast foods are high in calories and low in nutritional value, while other fast foods, such as salads, may be low in calories and high in nutritional value.

This encyclopedia is aimed at the general reader and students who are interested in junk food and fast food. The entries in it are listed in alphabetical order. Overview entries, such as those on Fast Food, Chains, and Soda/Soft Drink explain the term, give an overview, and describe its significance. Specific entries, such as those on Snickers, Hires Root Beer, and Coca-Cola, give brief histories of these products and note their significance.

Each entry contains cross-references in bold type to other entries in the encyclopedia and a list of suggested readings at the end. Following the introduction, there is a chronology of key junk food and fast food events and people. At the back of the encyclopedia are a glossary and a resource guide of books, films, and Web sites. This encyclopedia is fully indexed.

Contents 

• Preface
• Acknowledgments
• List of Entries
• List of Entries by Topic
• Introduction
• Chronology
• Th e Encyclopedia
• Glossary
• Selected Bibliography
• Resource Guide
• Index

List of Entries by Topic

• Bakery Goods
• Bakery Snacks
• Chips Ahoy!
• Chocolate Chip Cookies
• Cinnabon
• Cookies and Crackers
• Doughnuts
• Dunkin’ Donuts
• Famous Amos
• Fortune Cookies
• Girl Scout Cookies
• Hostess
• Keebler
• Krispy Kreme
• Little Debbie
• Moon Pie
• Mrs. Fields Cookies
• Oreos
• Pepperidge Farm
• Pop-Tarts
• Snack Foods
• Twinkies
• Winchell’s Donut House

Beverages

• A&W Root Beer
• Barq’s Root Beer
• Beverages
• Cadbury Schweppes
• Canada Dry Ginger Ale
• Coca-Cola Company
• Cola
• Cola Wars
• Convenience Foods/Drinks
• Diet Soda
• Dr Pepper
• Ginger Ale
• Hires Root Beer
• Kool-Aid
• Mountain Dew
• Moxie
• Orange Crush
• PepsiCo
• Powdered Mixes
• Power and Energy Bars
• Root Beer
• Royal Crown Cola
• Schweppes
• 7-Up
• Slurpee
• Soda/Soft Drink
• Soda Fountains
• Sports Drinks
• Sugars
• Tang
• Vernor’s Ginger Ale

Candy

• Baby Ruth
• Bit-O-Honey
• Butterfinger
• Cadbury
• Cadbury Schweppes
• Candy
• Caramels
• Chanukah Candy
• Chewy Candy
• Chocolate
• Chocolate Confections
• Christmas
• Clark Bar
• Deep-fried Mars Bars and Twinkies
• Easter Candy
• Good & Plenty
• Gross-out Candy
• Gum
• Gummi/Gummy Candy
• Halloween
• Hard Candy
• Hershey’s Chocolate Bar
• Jelly Beans
• Junior Mints
• Junk Foods
• Just Born
• Licorice
• LifeSavers
• Lollipops and Suckers
• M&M’s
• Mars, Inc.
• Mary Jane Candies
• Mike and Ike
• Milk Duds
• Milky Way
• Mounds Bar
• Nestlé
• New England Confectionery Company
• Oh Henry!
• PayDay
• Penny Candy
• PEZ
• Reese’s Peanut Butter Cups
• Ritz Crackers
• Rowntree’s of York
• Seasonal Candy
• Snack Foods
• Snickers
• Sugars
• 3 Musketeers
• Toblerone
• Tootsie Roll
• Valentine’s Day Candies
• Wrigley Co.
• York Peppermint Patties

Companies and Corporations

• Advertising
• American Junk Food /Fast Food in Other
• Countries
• Cadbury
• Cadbury Schweppes
• Charities
• Coca-Cola Company
• Corporate Concentration
• Corporate Sponsorships and Programs in
• Schools
• Frito Bandito
• Frito-Lay
• General Foods Corp.
• General Mills, Inc.
• Hershey Company
• Just Born
• Keebler
• Kellogg Company
• Kraft Foods
• Marriott Corp.
• Mars, Inc.
• McDonald’s
• McLibel
• Nabisco
• Nestlé SA
• New England Confectionery Company
• PepsiCo
• Peter Paul Candy Company
• Ronald McDonald
• Rowntree’s of York
• 7-Eleven
• Unilever

Fast Food

• A&W Root Beer
• AFC Enterprises
• Arby’s
• Arthur Treacher’s
• Blimpie International, Inc.
• Boston Market
• Breakfast Fast Foods
• Burger King
• California Pizza Kitchen
• Carl’s Jr.
• Chicken
• Chicken Delight
• Chicken McNuggets
• Chuck E. Cheese Pizza
• Church’s Chicken
• Cinnabon
• Condiments
• Convenience Foods/Drinks
• Del Taco
• Domino’s Pizza
• Drive-thrus
• Egg Fast Food
• Fast Food Nation
• Fast Food
• Fish and Chips
• Fish as Fast Food
• French Fries
• Fried Chicken
• Frozen Pizza
• Hamburgers
• Happy Meal
• Hardee’s
• Hot Dog
• In-N-Out Burger
• Jack in the Box
• Junk Foods
• Kentucky Fried Chicken (KFC)
• Ketchup
• Little Caesar’s Pizza
• Long John Silver’s
• McDonald’s
• Menus
• Mexican Food
• Milkshakes, Malts, and Ice Cream Sodas
• Nathan’s Famous
• Onion Rings
• Panda Express
• Pizza
• Pizza Hut
• El Pollo Loco
• Popeyes
• Quiznos Sub
• Regional Fast Foods
• Ronald McDonald
• Roy Rogers
• Sbarro
• Shakey’s Pizza

Sonic

• Subs/Grinders
• Subway
• Taco Bell
• Tombstone Pizza
• Wendy’s International
• Wimpy
• White Castle
• White Tower
• Wienerschnitzel
• Health and Nutrition
• Bovine Growth Hormone (BGH)
• Caff eine
• Carbohydrates
• Cholesterol
• Diabetes
• Dieting
• Escherichia coli
• Fats
• Food Pyramid
• Foodborne Illnesses
• Health Concerns
• Hyperactivity
• Injury
• Mad Cow Disease
• Nutrition
• Nutritional Guidelines
• Obesity
• Salmonella

Ice Cream

• Baskin-Robbins
• Ben & Jerry’s
• Blue Bell
• Breyers
• Carvel Corp.
• Dairy Queen
• Dove Bar
• Dreyer’s/Edy’s Ice Cream
• Drumsticks
• Eskimo Pie
• Fosters Freeze
• Good Humor
• Häagen-Dazs
• Ice Cream
• Klondike Bar
• Popsicle
• Push-ups
• Tastee-Freeze

Issues and Special Topics

• Animal Rights Movement
• Anti-unionization
• Architecture and Design
• Automobiles
• Battle of the Burgers
• Boycotts
• Cereals (Breakfast)
• Collectibles and Americana
• Conformity
• Consumerism
• Controversies
• Convenience Foods/Drinks
• Corporate Sponsorships and Programs in Schools
• Crime
• Disclosure
• Discrimination
• Efficiency
• Elderly
• Employment
• Entrepreneurs
• Environment
• Exploitation
• Exposés
• Factory Farming
• Fair Food
• Fast Food Nation
• Film
• Food Pyramid
• Genetically Modifi ed Organisms (GMOs)
• Globalization
• Hollywood, Movie Tie-ins, Celebrity
• Endorsements
• Iconography
• Lawsuits
• Lobbying
• Mascots, Logos, and Icons
• McDonaldization
• McLibel
• Meatpacking Industry
• Memoirs
• Minimum Wage
• Music
• Neighborhoods
• Newspapers
• Occupational Safety and Health Administration (OSHA)
• Packaging
• Patriotism
• Politics of Junk Food
• Pricing
• Protests
• Radio
• Rules
• Sandwiches
• Schools
• Secret Formulas
• Signage
• Slogans and Jingles
• Sports Sponsorships
• Street Vendors
• Supermarkets
• Supersizing
• Suppliers
• Tater Tots
• Taxing Snack Food
• Teen Hangouts
• Television
• Th eaters
• Tie-ins
• Toys
• Training
• Uniforms
• Urban Blight
• U.S. Department of Agriculture (USDA)
• Vegetarianism/Veganism
• Vending Machines
• Violence
• Waste

Organizations

• Center for Science in the Public Interest (CSPI)
• Fast Food and Snack Food Associations
• National Confectioners Association
• Physicians Committee for Responsible Medicine
• Slow Food

People

• Hershey, Milton S.
• Ilitch, Mike
• Karcher, Carl N.
• Kroc, Ray
• Mars, Forrest
• Mars, Frank
• Monaghan, Tom
• Redenbacher, Orville
• Sanders, Harland
• Th omas, Dave
• Restaurants and Drive-ins

Automats, Cafeterias, Diners, and Lunchrooms

• Big Boy
• Carhops
• Chains
• Drive-ins
• Franchising
• Locations
• Tricon Global Restaurants
• Yum! Brands, Inc.

Salty and Other Noncandy Snacks

• Beef Jerky
• Bugles
• Cheese-based Snacks
• Cheetos
• Corn Chips
• Cracker jack
• Dips
• Doritos
• Extruded Snacks
• Frito-Lay Corn Chips
• Goldfi sh
• Graham Crackers
• Jell-O
• Mr. Peanut
• Nachos
• Nuts
• Popcorn
• Potato Chips
• Pretzels
• Pringles
• Salt
• Snack Foods
• Sweet Popcorn

Product Details

• Hardcover: 368 pages
• Publisher: Greenwood; 1 edition (August 30, 2006)
• Language: English
• ISBN-10: 0313335273
• ISBN-13: 978-0313335273
• Product Dimensions: 10.1 x 7 x 1.1 inches

List Price: $85.00 

 

HACCP & ISO 22000: Application to Foods of Animal Origin (Institute of Food Science & Technology Series)

The Hazard Analysis and Critical Control Point (HACCP) system is a science-based system created to identify specific hazards and actions to control them in order to ensure food safety and quality.

ISO 22000 is the new international generic FSMS standard for food safety management systems. It defines a set of general food safety requirements that apply to all organisations in the food chain.

Numerous food crises have occurred globally in recent years, originating in both primary agricultural production and in the food manufacturing industries. Cases have included:

• the outbreak of ‘mad cow disease,’
• the presence of dioxins in animal feed,
• the use of the dye Sudan Red I,
• the presence of acrylamide in various fried/baked foods, and
• the presence of pesticides, nitrates, dioxins, furans in foods and mislabelled or unlabelled genetically modified foods.

Both governments and consumers lost confidence that applied quality (ISO 9001:2000) and safety (HACCP) control systems were being effectively operated. In view of the fact that the previously applied HACCP system did not manage to solve all food safety and quality-related problems (mainly due to chemical and microbiological hazards), another system, ISO 22000: 2005, quality and safety, was put forward which is anticipated to improve the situation.

This book aims at addressing a current gap in the food safety field by providing a number of examples illustrating the application of ISO 22000 to products of animal origin. The book includes nine chapters bearing the following titles: 

• (1) HACCP and ISO 22000 – a comparison of the two systems, 
• (2) A summary of EU, US and Canadian legislation relating to safety in foods of animal origin, 
• (3) Dairy foods, 
• (4) Meat and meat products, 
• (5) Poultry, 
• (6) Eggs, 
• (7) Seafood, 
• (8) Catering and 
• (9) Conclusions and future directions.

Several examples per food category are provided and numerous references are cited (more than 1600).

It is anticipated that this book will be a useful tool for undergraduate and postgraduate students, university professors, researchers, consultants and industrialists who would like to have access to applied examples of ISO 22000 and how it differs from HACCP.

Contents

• Contributors
• Preface
• Abbreviations

Part I Introduction

• 1 HACCP and ISO 22000: A Comparison of the Two Systems
• 2 A Summary of EU, US and Canadian Legislation Relating to Safety in Foods of Animal Origin

Part II Implementing HACCP and ISO 22000 for Foods of Animal Origin

• 3 Dairy Foods
• 4 Meat and Meat Products
• 5 Poultry
• 6 Eggs
• 7 Seafood
• 8 Catering
• 9 Conclusions and Future Directions
• Index

About the Author

• Ioannis S. Arvanitoyannis, Department of Agriculture, Ichthyology, Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Greece.

Product Details

• Hardcover: 560 pages
• Publisher: Wiley-Blackwell; 1 edition (March 17, 2009)
• Language: English
• ISBN-10: 1405153660
• ISBN-13: 978-1405153669
• Product Dimensions: 7.9 x 1.4 x 10 inches

List Price: $250.00 

 

Satin: Food Alert! The Ultimate Sourcebook for Food Safety 2nd Edition

Since the publication of the first edition of Food Alert! there have been many significant developments in the field of food safety. These have come in the wake of greater consumer awareness of the scope and significance of food-borne illnesses, as well as other landmark events that have made us realize just how vulnerable our current industrialized food system is to new challenges—be they from nature, terrorists or inadequate regulatory procedures. In addition to updating all of the data in the original edition, Food Alert!, Second Edition, addresses the new issues and challenges that have arisen in the intervening years and provides a glimpse into the future impact of food-borne diseases upon consumers.

I have added a new section on the latest large-scale multistate foodborne disease outbreaks that spread to the population through vegetable products infected with animal pathogens in order to stress the growing susceptibility of our highly integrated industrial food and agriculture system. We continue to face the risks resulting from a regulatory system that refuses to recognize the needs of a growing population of immunocompromised people, a complex food labeling and information system that seems to provide limitless information, but often leaves consumers confused, and the growing threat of bioterrorism to our food supply.

Two interesting new additions are a section on new government, industry and consumer advocacy initiatives that are designed to reduce the risk of food-borne diseases and another on the results of a CBS News/ New York Times Poll that presents an interesting perspective on just how low the levels of reporting of food-borne disease incidents really are.

- Morton Satin, Rockville, Maryland -

Contents

Part 1 Food-Borne Diseases

• Historical Background
• What Is Food Poisoning?
• Antibiotic Resistance

Part 2 Sources Of Food-Borne Disease

• Food Sources Of Disease
• The 20 Most Common Causes Of Food-Borne Illness In The Kitchen
• Poultry
• Meat And Meat Products
• Fish And Seafood
• Dairy And Egg Products
• Fruits, Vegetables And Nuts
• Grain And Flour Products
• Other Foods
• Restaurants And Food Service

Part 3 Consumer Protection

• Incidence And Costs Of Food-Borne Diseases
• Methods To Reduce Food-Borne Diseases
• In The Consumer’s Interest
• Self-Help
• Safe Eating While Traveling
• Problems Coming Down The Road
• Where Do We Go From Here?

Part 4 Food-Borne Pathogens

• Bacterial Diseases - Infective Forms
• Toxin-Producing Forms
• Diseases Of Toxic Substances
• Fungal Diseases
• Parasitic Diseases
• Viral Diseases

Appendices

• Appendix I Diseases, Causes And Symptoms
• Appendix II Sources Of Information About Food-Borne Diseases
• Appendix III Storage Conditions For Selected Foods

Glossary

References

Index

Product Details

• Hardcover: 350 pages
• Publisher: Facts on File; 2 edition (September 2008)
• Language: English
• ISBN-10: 0816069689
• ISBN-13: 978-0816069682
• Product Dimensions: 9 x 6.1 x 1.2 inches

List Price: $39.95 

 

Anti-Angiogenic Functional & Medicinal Foods (Nutraceutical Science and Technology Series)

This book discusses functional foods research in some major parts of the world and some recent advances on dietary bioactive compounds and the mechanisms by which these compounds inhibit pathological angiogenesis in areas as diverse as inflammation, cardiovascular disease, brain tumorigenesis, obesity, and diabetes. The book concludes with a chapter on developing and delivering anti-angiogenic functional food products, an aspect that could be of value to anyone working in the field of functional foods.

Contents

Part I History and Scope of Functional Foods Around the World

• Chapter 1 Scope of Conventional and Functional Foods in the U.S.A.
• Chapter 2 Functional Foods, Nutraceuticals and Natural Health Products in Canada
• Chapter 3 History and Scope of Functional Foods in Japan
• Chapter 4 Functional Foods in India: History and Scope
• Chapter 5 History and Scope of Functional Foods in China
• Chapter 6 History and Current Status of Functional Foods in Korea
• Chapter 7 Australia and New Zealand
• Chapter 8 Prophylactic Phenolic Antioxidants in Functional Foods of Tropical Island States of the Mascarene Archipelago (Indian Ocean)
• Chapter 9 Functional Foods in Mediterranean and Middle Eastern Countries: History, Scope and Dietary Habits
• Chapter 10 Functional Foods in the European Union
• Chapter 11 Functional Foods in the European Union: Main Issues and Impact on the Food Industry
• Chapter 12 Functional Foods Legislation in Brazil

Part II The “Ohmics” Technologies and Functional Foods

• Chapter 13 Principles of Proteomics
• Chapter 14 Toxicogenomics and Systems Toxicology

Part III Angiogenesis and Chronic Degenerative Diseases

• Chapter 15 Endothelial Cell Responses to Physiological and Pathophysiological Environments
• Chapter 16 Angiogenic Switch: Roles of Estrogenic Compounds
• Chapter 17 Reactive Oxygen Species and Angiogenesis
• Chapter 18 Angiogenesis in Inflammatory Arthritis
• Chapter 19 Angiogenesis and Cardiovascular Diseases
• Chapter 20 Angiogenesis and Anti-Angiogenesis in Brain Tumors
• Chapter 21 Diabetes and Angiogenesis
• Chapter 22 Obesity and Angiogenesis

Part IV Angiogenesis, Functional, and Medicinal Foods

• Chapter 23 Screening Functional Foods as Inhibitors of Angiogenesis Biomarkers
• Chapter 24 Role of Edible Berry Anthocyanins in Angiogenesis
• Chapter 25 Redox Regulation of Angiogenesis: Anti-Angiogenic Properties of Edible Berries and Its Significance in a Clinical Setting
• Chapter 26 A Novel Nutrient Mixture Containing Ascorbic Acid, Lysine, Proline, and Green Tea Extract Inhibits Critical Parameters in Angiogenesis
• Chapter 27 Angiogenesis and Chinese Medicinal Foods
• Chapter 28 Disposition and Metabolism of Dietary Flavonoids
• Chapter 29 Functional Foods: Probiotics
• Chapter 30 Potential Anti-Cancer Effects of Shark Cartilage
• Chapter 31 Physiological Effects of Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA) - A Review
• Chapter 32 Marine Polysaccharides and Angiogenesis: Modulation of Angiogenesis by Fucoidans
• Chapter 33 Development and Delivery of Anti-Angiogenic Functional Food Products: Opportunities and Challenges

Index

About the Editors

• Jack N. Losso, PhD is an associate professor in the department of Food Science at Louisiana State University Agricultural Center, Baton Rouge, Louisiana. His current research interests include angiogenesis, macular degeneration, chronic inflammation, cancer, and functional foods. Dr. Losso has published more than 80 peer-reviewed papers, book chapters, proceedings, and journal magazine articles. He is an active professional member of the Institute of Food Technologists and the American Chemical Society.
• Fereidoon Shahidi, PhD, FACS, FCIC, FCIFST, FIAFoST, FIFT, FRSC is a university research professor at Memorial University of Newfoundland in Canada. Dr. Shahidi is the author of over 600 research papers and book chapters, has also authored or edited 40 books. His research contributions have led to several industrial developments worldwide. Dr. Shahidi’s current research interests include different areas of nutraceuticals and functional foods, natural antioxidants, marine foods and aquaculture. Dr. Shahidi serves as the editor-in-chief of the Journal of Food Lipids, an editor of Food Chemistry as well as an editorial board member of a number of journals, including the Journal of Food Science, Journal of Agricultural and Food Chemistry, Nutraceuticals and Food, International Journal of Food Properties, Current Nutrition and Food Science and Inform. Dr. Shahidi has received numerous awards, including the 2005 Stephen Chang Award from the Institute of Food Technologists, for his outstanding contributions to science and technology. Between 1996 and 2006, Dr. Shahidi was the most published and most frequently cited scientist in the area of food, nutrition, and agricultural science as listed by the ISI.
• Debasis Bagchi received his PhD in Medicinal Chemistry in 1982. He is a professor in the Department of Pharmacy Sciences at Creighton University Medical Center, Omaha, Nebraska. He is also the Senior Vice President of R&D of Inter Health Nutraceuticals, Benicia, California. Dr. Bagchi is a Member of the Study Section and Peer Review Committee of NIH, Bethesda, Maryland, and Editorial Board Members of numerous journals. His research interests include oxidative stress, angiogenesis, metabolic syndrome, gene expression, and medicinal and functional foods. Dr. Bagchi has 225 research publications, edited numerous books and special issues, and organized and chaired several workshops and symposiums. 

Product Details

• Hardcover: 736 pages
• Publisher: CRC Press; 1 edition (April 5, 2007)
• Language: English
• ISBN-10: 157444445X
• ISBN-13: 978-1574444452
• Product Dimensions: 9.3 x 6.2 x 1.7 inches

List Price: $199.95 

 

Advances in Thermal & Non-Thermal Food Preservation

Food preservation has been a long-lasting desire of human beings. The significant developments in food preservation started the day fire was discovered by prehistoric humans, which was followed by indigenous methods of food preservation such as pickling, oiling, and salting of different food types, whether raw or processed. Some of the earlier techniques are still in use and are available in several commercial formats. The major developments and needs in food processing and preservation started during wars, when extended shelf life of foods became a necessity. As a matter of fact, several food processing techniques—such as ready-to-eat food in pouches, aseptic processing of milk and liquid foods with particles, and ohmic/electric resistance heating of foods—were developed to achieve extended shelf life of foods for soldiers in wars. A transfer of technology occurred when consumers started demanding a food product with fresh-like characteristics, along with extended shelf life.

Over the years, consumers became more and more educated about adding food preservatives and their adverse effects on long-term health. This all added to research and development and finally the commercialization of innovative food preservation techniques. This also gave birth to several non-thermal food preservation techniques, including ultra-high-pressure processing, which has begun to see commercialization since the late 1990s. Irradiation is also getting limited acceptability by consumers for several food products. Thermal food preservation techniques are being revisited and are being modified to provide consumers with a variety of food products with home-cooked meal characteristics.

Researchers not only in the United States but also all over the world have played a major role in the latest developments of food preservation techniques. Europe and Asia have seen more commercial food products with extended shelf life on the shelves of their grocery stores than in the United States. Due to stringent regulatory control in the United States and reluctant behavior of established U.S. food processors in adapting new food preservation techniques, several food preservation techniques are still in their commercial infancy. The ones gaining limited commercial success are ultra-high-pressure processing, retort pouch technology, and, to some extent, irradiation.

Despite the availability of different food processing and preservation techniques discussed in a plethora of books available in stores, a single book with special attention to advancement in thermal and non-thermal food preservation and with special emphasis on commercialization of food preservation techniques was still needed. And that is this book.

Contents

• 1 Basic Food Microbiology

Part One: Thermal Food Preservation

• 2 Thermal Processing of Liquid Foods with or without Particulates
• 3 Aseptic Processing
• 4 UHT and Aseptic Processing of Milk and Milk Products
• 5 Microwave and Radio-Frequency Heating
• 6 Novel Thermal Processing Technologies
• 7 Radio-Frequency Heating: Commercial Developments
• 8 Sous Vide and Cook-Chill Processing of Foods: Concept Development and Microbiological Safety

Part Two: Non-Thermal Food Preservation

• 9 Active Packaging: A Nonthermal Process
• 10 The Ozonation Concept: Advantages of Ozone Treatment and Commercial Developments
• 11 Electronic Pasteurization
• 12 High-Pressure Processing of Foods
• 13 Pulsed Electric Field Technology: Effect on Milk and Fruit Juices

Index 

About the Author

• Gaurav Tewari, PhD is CEO and President of Tewari De-Ox Systems, Inc. San Antonio, TX. Dr. Tewari has had a successful track record as an engineering scientist as well as an industrialist involved in commercialization of his packaging systems for global case-ready meat and poultry industry (patents pending). He has commercialized novel food processing and packaging systems for several North American Food Companies. He has worked at University of Manitoba, Lacombe Meat Research Center, University of Illinois Urbana-campaign, The National Center for Food Safety and Technology, University of Guelph and Guelph Food Technology Center. Vijay K. Juneja, PhD is Supervisory Microbiologist and Lead Scientist for the USDA, ARS, Eastern Regional Research Center, Wyndmoor, PA. Among his numerous published works are his contributions as lead editor of and contributor to Control of Foodborne Microorganisms.

Product Details

• Hardcover: 288 pages
• Publisher: Wiley-Blackwell; 1 edition (March 6, 2007)
• Language: English
• ISBN-10: 0813829682
• ISBN-13: 978-0813829685
• Product Dimensions: 10.1 x 7.1 x 1 inches

List Price: $230.00 

 

Chemical and Biological Properties of Food Allergens ((Chemical & Functional Properties of Food Components Series)

Hypersensitivity, including a hypersensitive response to foodstuffs, is one of the major health problems nowadays. Symptoms of food hypersensitivity cause acute discomfort for patients and are becoming an increasing social and economic problem, although much progress has been made in recent years in many areas related to food allergies. Many food allergens have been characterized at a molecular level, their spatial structure has been determined, and allergen fragments (epitopes) responsible for reactions with IgE antibodies have also been characterized. A deeper understanding of the mechanism of the immunopathogenesis of food allergies has been reached, and this may soon lead to novel diagnostic and therapeutic approaches. Many informative books have been published on this subject. However, we need to constantly update ourselves to keep abreast of the latest developments in the many sciences related to food hypersensitivity. On the other hand, the advances in research on food hypersensitivity open a wide range of potential new solutions and possibilities. International teams of scientists committed to research in fields such as medicine, molecular biology, food biotechnology, and foodstuff assays have achieved remarkable results.

This book should help in understanding the problems related to the occurrence of allergies, particularly food allergies. It contains up- to-date information on the mechanisms involved in hypersensitive responses and threats caused by ingesting foodstuffs and their components that are often associated with modern food-processing technologies. It provides in-depth knowledge on allergens and related disciplines. It also responds to the need for popular social education, which aims to instruct potential patients on methods of avoiding harmful allergens. This objective is aided by the presentation of the problems, which consists of a detailed characterization of the major groups of allergens, a description of their behavior during various technological and biotechnological processes, as well as an indication of potential reactions with other allergens.

Due to its educational value, this book may also be of interest to general consumers, allergic consumers, representatives of the agro-food industry (including primary producers, manufacturers, and retailers), and health professionals and regulators. It should also be a dependable reference for researchers (clinicians, food scientists, dieticians, and nutritionists) and students of molecular biology (particularly the up-to-date characterizations of mechanisms causing allergies and genetic modifications aimed at decreasing allergenic activity of food products), food technology (mainly health risks related to particular food components and the effect of technological processes on allergenic activity of food products as well as foodstuff assays), biotechnology (primarily allergenic threats caused by microorganisms and microbial metabolites), and food safety, as well as medical studies connected with diagnostic methods (elimination diets and food challenges) and allergy therapies.

This book draws its material from existing databases on allergens and from Web pages devoted to this issue. Hence, it encourages the readers to expand their knowledge on their own—it can be especially beneficial for college students. It should be present on the shelves of libraries at all universities, especially universities and scientific institutes that specialize in biological research.

- Lucjan Jedrychowski -

Contents

• Preface
• Acknowledgments
• Editors
• Contributors 
• Abbreviations 
• Chapter 1 Molecular, Cellular, and Physiological Mechanisms of Immunological Hyporesponsiveness/Sensitization to Food by Elz?bieta Kucharska, Joanna Bober, and Tadeusz Ogonski
• Chapter 2 Immunomodulating Properties of Food Components by Lucjan Je?drychowski, Anna Halász, Edina Németh,
• and András Nagy
• Chapter 3 Methods for Detection of Food Allergens by Lucjan Je?drychowski, André H. Penninks, Maciej Kaczmarski, Beata Cudowska, Elz.bieta Korotkiewicz-Kaczmarska, Andrea Harrer, Anja Maria Erler, Gabriele Gadermaier, Michael Faltlhansl, Fátima Ferreira, and Martin Himly
• Chapter 4 Recombinant Food Allergens and Their Role in Immunoassay and Immunotherapy by Karin Hoffmann-Sommergruber, Christina Oberhuber, and Merima Bublin
• Chapter 5 General Characteristics of Food Allergens by Lucjan Jedrychowski
• Chapter 6 Milk Allergens by Barbara Wróblewska and Lucjan Jedrychowski
• Chapter 7 Egg Allergens by Sabine Baumgartner and Patricia Schubert-Ullrich
• Chapter 8 Fish Allergens by Patrick Weber and Angelika Paschke
• Chapter 9 Seafood Allergen Overview: Focus on Crustacea by Andreas Lopata and Samuel Lehrer
• Chapter 10 Nut Allergens by Agata Szymkiewicz
• Chapter 11 Peanut (Arachis hypogea) Allergens by Agata Szymkiewicz
• Chapter 12 Soy (Glycine max) Allergens by Sabine Baumgartner and Patricia Schubert-Ullrich
• Chapter 13 Wheat (Triticum aestivum) Allergens by Joanna Leszczynska
• Chapter 14 Brief Characteristics of Other Important Food Allergens by Lucjan Jedrychowski, Matthias Egger, Michael Hauser, Georg Schmidt, Nicole Wopfner, Fátima Ferreira, Michael Wallner, and Andreas Lopata
• Chapter 15 Risk Analysis of Food Allergens by Marielle Spanjersberg, Niels Lucas Luijckx, and Geert Houben
• Glossary
• Appendix
• Index

About the Editors

• Lucjan Jedrychowski is a researcher in biotechnology, food sciences, and food allergies, and is the head of the Department of Food Enzymes and Allergens at The Polish Academy of Sciences' Institute of Animal Reproduction and Food Research in Olsztyn. His research interests include the investigation and determination of radionuclide contamination of food, exploring possibilities for the decontamination and application of radionuclides S-35 and P-32 by incorporation into chlorella for inducing mutations, the evaluation of properties of enzymes and applications of enzyme preparation in the food industry and in food analysis, food allergens, the application of immunological methods (ELISA, ELISPOT) for investigating biologically active compounds in food (mainly allergens), and the investigation of biologically active compounds in food for both their positive and negative effects in an organism. He is a coauthor of 365 publications, 5 books, and 2 patents.
• Harry J. Wichers is a biochemist by training. He received his PhD on the topic "Biotechnological production of pharmaceuticals with plant cell cultures" from the University of Groningen. After working for five years at the TNO-Zeist, Department of Biotechnology, he joined the Wageningen University and Research Centre in the early 1990s, where he worked on the biochemical characterization of food quality parameters. Wichers has been program leader of research on the relationship between food and health. In this research, data on the physiological effects of food constituents are integrated with data of their characteristics in the raw materials and their behavior during processing in order to develop foods that are attractive to the senses and have a positive impact on human health. Wichers is one of the founders of the Allergy Consortium Wageningen; in this expertise center, research teams from each science group of Wageningen-UR cooperate to develop strategies for allergy management. He has held a chair entitled 'immune modulation by food' since April 2005. Through this chair, the interactions between food (constituents) and the (human or animal) immune system are studied in order to contribute to the development of foods, feed, or ingredients that can aid in balancing, fortifying, or sustaining an appropriate immune response. In this research, structure–activity relationships of immune-modulating natural compounds are studied. The immunological readout systems include receptor-binding studies, and gene expression through expression array–based analyses. 

 

Product Details 

• Hardcover: 447 pages 
• Publisher: CRC Press; 1 edition (September 28, 2009) 
• Language: English 
• ISBN-10: 142005855X 
• ISBN-13: 978-1420058550 
• Product Dimensions: 9.3 x 6.2 x 1 inches 

List Price: $164.95 

 

Food Stabilisers, Thickeners and Gelling Agents 1/e 2010

Harga: Rp 2.007.800


Pengarang: Alan Imeson
Jumlah halaman: 368
Penerbit: Wiley-Blackwell
Edisi: 1
Tahun terbit: 2010
Bahasa: Inggris
ISBN-10: 1405132671
ISBN-13: 978-1405132671
Versi digital / elektronik: tersedia

Deskripsi:
Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers. These additives include traditional materials such as starch, a thickener obtained from many land plants; gelatine, an animal by-product giving characteristic melt-in-the-mouth gels;   and cellulose, the most abundant structuring polymer in land plants. Seed gums and other materials derived from sea plants extend the range of polymers. Recently-approved additives include the microbial polysaccharides of xanthan, gellan and pullulan.
This book is a highly practical guide to the use of polymers in food technology to stabilise, thicken and gel foods, resulting in consistent, high quality products. The information is designed to be easy to read and assimilate. New students will find chapters presented in a standard format, enabling key points to be located quickly. Those with more experience will be able to compare and contrast different materials and gain a greater understanding of the interactions that take place during food production. This concise, modern review of hydrocolloid developments will be a valuable teaching resource and reference text for all academic and practical workers involved in hydrocolloids in particular, and food development and production in general.

Nutritional Cosmetics: Beauty from Within (Personal Care and Cosmetic Technology Series) 1/e 2009

Harga: Rp 2.250.400


Editor: Aaron Tabor, Robert M. Blair
Jumlah halaman: 584
Penerbit: William Andrew (Elsevier)
Edisi: 1
Tahun terbit: 2009
Bahasa: Inggris
ISBN-10: 0815520298
ISBN-13: 978-0815520290
Versi digital / elektronik: tersedia

Deskripsi:
Nutritional cosmetics is an emerging area of intense research and marketing and encompasses the concept that orally consumed dietary products can support healthier and more beautiful skin. There are numerous dietary ingredients now being marketed for their potential skin health and beauty benefits and many of these are supported by growing scientific evidence. The purpose of this book is to compile the scientific evidence showing the potential benefits of some of the more extensively researched ingredients. As far as possible, information about the benefits of ingredients consumed orally for skin health is presented.
The information contained in this book will help provide insights into an emerging research area and provide scientific background for the potential clinical effectiveness for some of the better researched nutricosmetic ingredients.
Reviews the most-popular and most-researched nutricosmetic ingredients
Presents information specifically about the benefits of ingredients consumed orally for skin health
Considers the benefits of whey protein, rosemary, soy – and green tea and milk thistle, specifically, for protection against sun damage and photocarcinogenesis
Provides information on antioxidants, incl: potential benefits of botanical antioxidants; carotenoids; coenzyme Q10; healthy fruits; olive fruit; and natural enzymes.

Microbiologically Safe Foods 1/e 2009

Harga: Rp 1.377.400


Pengarang: Jose Santos Garcia
Jumlah halaman: 667
Penerbit: Wiley
Edisi: 1
Tahun terbit: 2009
Bahasa: Inggris
ISBN-10: 047005333X
ISBN-13: 978-0470053331
Versi digital / elektronik: tersedia


Deskripsi:
This book focuses on state of the art technologies to produce microbiologically safe foods for our global dinner table.  Each chapter summarizes the most recent scientific advances, particularly with respect to food processing, pre- and post-harvest food safety, quality control, and regulatory information.
The book begins with a general discussion of microbial hazards and their public health ramifications.  It then moves on to survey the production processes of different food types, including dairy, eggs, beef, poultry, and fruits and vegetables, pinpointing potential sources of human foodborne diseases. The authors address the growing market in processed foods as well novel interventions such as innovative food packaging and technologies to reduce spoilage organisms and prolong shelf life. Each chapter also describes the ormal flora of raw product, spoilage issues, pathogens of concern, sources of contamination, factors that influence survival and growth of pathogens and spoilage organisms, indicator microorganisms, approaches to maintaining product quailty and reducing harmful microbial populations, microbial standards for end-product testing, conventional microbiological and molecular methods, and regulatory issues.
Other important topics include the safety of genetically modified organisms (GMOs), predictive microbiology, emerging foodborne pathogens, good agricultural and manufacturing processes, avian influenza, and bioterrorism.

Handbook of Processed Meats and Poultry Analysis 1/e 2009

Harga: Rp 1.842.500


Editor: Leo M.L. Nollet, Fidel Toldra
Jumlah halaman: 760
Penerbit: CRC Press
Edisi: 1
Tahun terbit: 2009
Bahasa: Inggris
ISBN-10: 1420045318
ISBN-13: 978-1420045314
Versi digital / elektronik: tersedia


Deskripsi:
With chapter contributions from more than 45 internationally reputable experts, Handbook of Processed Meats and Poultry Analysis delineates the gamut of analysis techniques and methodologies for animal-derived products in one convenient resource. This book focuses on the analysis of nutrients affected by processing and provides an all-inclusive examination of the nutritional qualities of meat products and poultry.
Under the editorial guidance of world-renowned food analysis experts Leo M.L. Nollet and Fidel Toldrà, this book describes the analysis of technological quality, such as physical sensors and techniques to follow up the process and the analysis of moisture and water activity. It also addresses key treatment areas such as:

• Additives such as preservatives and colorants.
  
• Methods to measure meat’s antioxidant capacity.
  
• Spoilage detection.
  
• Analytical tools for finding chemical residues, pathogens, and toxins.
  

This comprehensive reference addresses a variety of products, processes, and treatments related to meat preparation including curing and dry-curing, fermentation, cooking, and smoking. It also acutely analyzes the technological, nutritional, and sensory quality as well as the safety aspects of these and other processes. With a section entirely devoted to pressing safety concerns related to meat processing, this is an essential, ready-to-implement guide for those involved with the processing of muscle foods in both academia and industry.

Kosher Food Production 2/e 2009

Harga: Rp 2.007.800


Pengarang: Zushe Yosef Blech
Jumlah halaman: 552
Penerbit: Wiley-Blackwell
Edisi: 2
Tahun terbit: 2009
Bahasa: Inggris
ISBN-10: 0813820936
ISBN-13: 978-0813820934
Versi digital / elektronik: tersedia

Deskripsi:
The second edition of Kosher Food Production explores the intricate relationship between modern food production and related Kosher application. Following an introduction to basic Kosher laws, theory and practice, author Blech details the essential food production procedures required of modern food plants to meet Kosher certification standards. Chapters on Kosher application include ingredient management; rabbinic etiquette; Kosher for Passover; and the industries of fruits and vegetables, baking, biotechnology, dairy, fish, flavor, meat and poultry, oils, fats, and emulsifiers, and food service.
New to this edition are chapters covering Kosher application in the candy and confections industries and the snack foods industry. A collection of over 50 informative commodity-specific essays - specifically geared to the secular audience of food scientists - then follows, giving readers insight and understanding of the concerns behind the Kosher laws they are expected to accommodate. Several essays new to the second edition are included.
Kosher Food Production, Second Edition serves as an indispensable outline of the issues confronting the application of Kosher law to issues of modern food technology.

Rapid Detection and Characterization of Foodborne Pathogens by Molecular Techniques 1/e 2009

Harga: Rp 1.745.500


Pengarang: Robert E. Levin
Jumlah halaman: 608
Penerbit: CRC Press
Edisi: 1
Tahun terbit: 2009
Bahasa: Inggris
ISBN-10: 1420092421
ISBN-13: 978-1420092424
Versi digital / elektronik: tersedia

Deskripsi:
Written by one of the most prolific and respected researchers in food safety, this volume describes molecular techniques for the detectionand discrimination of major infectious bacteria associated with foods. Each chapter deals with a specific organism and techniques applied to that organism. Particular focus is placed on genes associated with pathogenicity used in the polymerase chain reaction (PCR) including real-time PCR for specific detection of pathogenic bacteria and the inherent limitations of such methodology with certain pathogens. Methods for extracting microorganisms from complex food matrices andDNA purification techniques are also emphasized.

Encapsulation Technologies for Active Food Ingredients and Food Processing 1/e 2009

Harga: Rp 1.901.200


Editor: N.J. (Klaas-Jan) Zuidam, Viktor Nedovic
Jumlah halaman: 400
Penerbit: Springer
Edisi: 1
Tahun terbit: 2009
Bahasa: Inggris
ISBN-10: 1441910077
ISBN-13: 978-1441910073
Versi digital / elektronik: tersedia

Deskripsi:
This book provides a detailed overview of technologies for preparing and characterisation of encapsulates for food active ingredients to be used in food products, food processing or food production. The book is aimed to inform people who work in the academia or R&D of companies on delivery of food compounds via encapsulation and on food processing using immobilized cells or enzymes, with both a limited and an advantaged knowledge of the field. The structure of the book is according to the use of encapsulates for a specific application. Emphasis has been put to strategy, since encapsulation technologies may change. Most chapters include application possibilities of the encapsulation technologies in specific food products or processes.

Calorimetry in Food Processing: Analysis and Design of Food Systems 1/e 2009 (Institute of Food Technologists Series)

Harga: Rp 2.007.800


Editor: Gönül Kaletunç
Jumlah halaman: 412
Penerbit: Wiley-Blackwell
Edisi: 1
Tahun terbit: 2009
Bahasa: Inggris
ISBN-10: 0813814839
ISBN-13: 978-0813814834
Versi digital / elektronik: tersedia

Deskripsi:
Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid transitions, protein denaturation, and inactivation of microorganisms in a variety of food and biological materials. These changes are known to affect the storage stability and shelf-life of food materials. Coverage addresses important issues in the use of calorimetry in food systems, focusing on data collection, interpretation of the resultant data, and the use of these data for process optimization and product development. Emphasis is given to the use of calorimetry as a tool for evaluation of processing requirements in order to assess the efficacy of food processing and for characterization of the effects of changes in formulation and processing conditions.
Calorimetry in Food Processing is intended primarily as a reference book for practicing scientists in academia and industry, as a resource for beginners in the field, and as potential supplemental text at the graduate level.

In-Pack Processed Foods: Improving Quality 1/e 2008

Harga: Rp 2.715.500


Pengarang: Philip Richardson
Jumlah halaman: 432
Penerbit: CRC Press
Edisi: 1
Tahun terbit: 2008
Bahasa: Inggris
ISBN-10: 1420074334
ISBN-13: 978-1420074338
Versi digital / elektronik: tersedia


Deskripsi:
Recent developments have enabled the production of in-pack processed foods with improved sensory quality as well as new types of heat-preserved products packaged in innovative containers. This book reviews these advances in packaging formats and processing technologies and their application to produce higher quality, safer foods.
Opening chapters cover innovative can designs and non-traditional packaging formats, such as retort pouches. The second part of the book reviews the developments in processing and process control technology required by newer types of packaging. Part three addresses the safety of in-pack processed foods, including concerns over pathogens and hazardous compounds in processed foods. The book concludes with chapters on novel methods to optimise the quality of particular types of in-pack processed foods such as fruit and vegetables, meat, poultry and fish products.
In-Pack Processed Foods: Improving Quality will be a valuable reference for professionals involved in the manufacture of this important group of food products and those researching in this area.

Handbook of Fermented Meat and Poultry 1/e 2007

Harga: Rp 2.327.900


Pengarang: Fidel Toldrá
Jumlah halaman: 576
Penerbit: Wiley-Blackwell
Edisi: 1
Tahun terbit: 2007
Bahasa: Inggris
ISBN-10: 0813814774
ISBN-13: 978-0813814773
Versi digital / elektronik: tersedia


Deskripsi:
An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety.