"In the past, many believed you either went into 'public service' to do good, or you 'went into business' to make money. Few realized that the long-term success of business depends on serving people, not making money. Few realized that perhaps the best way to serve the...

Integrating ideas from the fields of systems science and knowledge science, Knowledge and Systems Science: Enabling Systemic Knowledge Synthesis shows how to create and justify various pieces of knowledge systemically. Written by one of the foremost experts in this area, the book presents approaches for the systemic...

Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have increasingly been used as natural preservatives and for their potential health-promoting properties. The Handbook of Herbs and Spices Volume 2 provides an essential...

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Continuing in the tradition of the acclaimed first edition, Pharmacodynamic Basis of Herbal Medicine, Second Edition examines in extensive detail the physiologic effects of complimentary and alternative therapies, foods, supplements, vitamins, and traditional herbal remedies. The author considers the site, mode, and mechanism of action...

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Increased public awareness of the importance of healthy living presents new challenges for the commercial food processing sector. The industry is always on the hunt for novel and safe additives with functional properties that can be used to impart healthy and appealing properties to foods. While the ocean is known as a conventional source of...

The benefits of food irradiation to the public health have been described extensively by organizations such as the Centers for Disease Control and Prevention in the USA and the World Health Organization. The American Medical Association and the American Dietetic Association have both endorsed the irradiation process. Yet the potential health...

The presence of excess residues from frequent antibiotic use in animals is not only illegal, but can pose serious health risks by contaminating products for human consumption such as meat and milk. Chemical...

The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives approved and their permitted levels. Scientists also refine the knowledge of the risk assessment process as well as improve analytical methods and the use of alternative additives, processes or...

The rapidly emerging field of foodomics examines food and nutrition by applying advanced "-omics" technologies in order to improve people's health, well-being, and knowledge. Using tools from genomics, transcriptomics,...

Dietary cancer prophylaxis is based on the detailed knowledge of carcinogenic and anticarcinogenic properties of food constituents. Although much data has been collected on these elements, an understanding of the causal mechanisms that link diet and cancer is still evolving. Carcinogenic and Anticarcinogenic Food Components explains the broad...