Böcker i Methods and Protocols in Food Science-serien

This volume aims to introduce procedures related to measuring the process parameters involved in emerging food processing technologies, the approaches to measure the process efficiency, and basic guidelines for operating related systems. Chapters are divided into two parts, including nonthermal emerging food processing technologies and thermal emerging food processing technologies.Authoritative and cutting-edge,  Emerging Food Processing Technologies aims to provide comprehensive and updated state-of-art methodologies and models for food analysis.

Part I: Animal Experimentation1. Experimental Diets (Normocaloric and Hypercaloric Diets) La├¡s Marinho Aguiar, Juliana Kelly da Silva Maia, Cinthia Ba├║ Betim Cazarin 2. Measures of Food Intake, Body Weight Gain, and Energy Efficiency in Mice - C├¡ntia Reis Ballard and Cinthia Ba├║ Betim Cazarin 3. The assessment of glucose homeostasis in rodents: Glucose, Insulin and Pyruvate Tolerance Tests  Nathalia R. V. Dragano and Edward Milbank 4. Histopathological Evaluation of Steatohepatitis in Animal ExperimentsYoshihisa Takahashi, Erdenetsogt Dungubat, Toshio Fukusato 5. Quantification of short-chain fatty acids in fecesMirella Romanelli Vicente Bertolo, and  Stanislau Bogusz Junior 6. Quantification of non-esterified fatty acids in serum and plasmaMirella Romanelli Vicente Bertolo, and Stanislau Bogusz Junior 7. Lipid Peroxidation (TBARS) in biological samples Lilian R. B. Mariutti 8. Extraction of Bile Acids from Biological Samples and Quantification Using Ultra-High-Performance Liquid Chromatography-Orbitrap Mass Spectrometry Shota Hori, Hongxia Liu, Riho Yamada, Shun Ichitsubo, Ayana Sakaguchi, Fumika Yokoyama, and Satoshi Ishizuka 9. Glycogen measurementCavaglieri, C.R.; Silva, C.A.; and  Bernardes, C.F. 10. Evaluation of the minerals and trace elements in the biological samplesDuygu Aydemir and Nuriye Nuray Ulusu 11. Microbiome Evaluation Alba Rodr├¡guez-Nogales, Antonio Jes├║s Ruiz-Malag├│n, Jose Alberto Molina-Tijeras, Maria Elena Rodr├¡guez-Cabezas, Julio G├ílvez 12. The GSH colorimetric method as measurement of antioxidant status in serum and rodent tissues Milena Morandi Vuolo, Juliana Kelly Silva Maia, ├éngela Giovana Batista 13. Guidance for designing a preclinical bioavailability study of bioactive compoundsHelena Dias de Freitas Queiroz Barros, Cinthia Ba├║ Betim Cazarin, Mario Roberto Mar├│stica Junior  Part II: Clinical Trials14. Protocols related to Nutritional Anamnesis in Head and Neck Cancer PatientsJudith B├╝ntzel and Jens B├╝ntzel 15. Food Diary, Food Frequency Questionnaire, and 24-hour dietary recall Luisa Saravia, Paula Moliterno, Estela Skapino, and  Luis A. Moreno 16. The Use of Questionnaires to Measure Appetite James H Hollis 17. Protocols for the Use of Indirect Calorimetry in Clinical Research Katherine L Ford, Camila LP Oliveira, Stephanie Ramage, and Carla M Prado 18. Anthropometric Assessment Methods for Adults and Older PeopleThalita Cremonesi Pereira and Cinthia Ba├║ Betim Cazarin 19. MRI-based Body Composition AnalysisMagnus Borga, Andr├⌐ Ahlgren, and Sarah Weston 20. Functional tests for assessing human beta-cell function and insulin sensitivityMarcelo Miranda de Oliveira Lima and Bruno Geloneze 21. Maximum oxygen consumption - VO2max laboratory assessment Mara Patr├¡cia Traina Chacon-Mikahil, Alex Castro, Danilo dos Santos Caruso, and Arthur Fernandes G├íspari 2. 2Muscle and Fat Biopsy and Metabolomics Cl├íudia Regina Cavaglieri, Mara Patr├¡cia Traina Chacon-Mikahil., Renata Garbellini Duft, Ivan Luiz Padilha Bonfante, Arthur Fernandes G├íspari, and  Alex Castro          

This volume details protocols on mass spectrometry and associated techniques. Chapters guide readers through micro- and macronutrients analysis, mass spectrometry-related methodologies, direct insertion, matrix-assisted laser desorption ionization (MALDI), gas chromatography (uni- and bi-dimensional), liquid chromatography, plasma mass spectrometry (ICP-MS), and analyses in food samples.  Authoritative and cutting-edge, Mass Spectrometry for Food Analysis aims to provide comprehensive and updated state-of-art methodologies and models for food analysis.

This volume provides methods on procedures for assessing the biosafety aspects of probiotics. Chapters are divided into five parts detailing in vitro biosafety assessment, biogenic amine production, D-lactic acid production, toxin production, production of various enzymes, determination of toxicity, mutagenicity, virulence genes, capsule formation, hemolytic activity, DNAse activity, bile salt deconjugation, antibiotic resistance, antibiotic resistance gene transfer, mucin degradation, platelet aggregation, and in vivo biosafety assessment of probiotics including determination of  infectivity, reproductive and developmental toxicity, and evaluation of immunological parameters in animal models.Authoritative and cutting-edge, Biosafety Assessment of Probiotic Potential aims to be a foundation for future studies and to be a source of inspiration for new investigations in the field.  

This volume details a wide range of consumer research methods from different disciplines with an application to food and beverages. Each chapter is written by well-known researchers in the field that guides the reader on a specific method in applied consumer research. Chapters are separated by disciplines, detail brief theoretical background, provide a clear examples of the methodology, anthropology, history, linguistics, and visual arts, culinary arts, design, and user experience are also approached. The separation of methods through disciplines gives a better structure to the reader when trying to apply each method. Authoritative and cutting-edge, Consumer Research Methods in Food Science detail clear steps and a framework to reproduce consumer research methods in different applications.

This volume details the inventory and characterizes traditional meat products within each geographic region. Consisting of 21 chapters, chapters guide readers through comprehensive descriptions of the materials and processing conditions used to make each meat product so that it can be manufactured by other researchers or industries. In addition, each book chapter includes explanatory notes and elucidate the possible specific points to take into account for the correct manufacture. Authoritative and cutting-edge, Production of Traditional Mediterranean Meat Products aims to standardize the manufacturing process of the main Mediterranean traditional meat products, since there are several variations between manufacturers or regions.

This volume details well-established protocols and procedures being used by laboratories and the industry to study Predictive Microbiology in Foods. Chapters guide readers through methods to design and collect data to generate predictive models, the development of a predictive model, approaches the behavior mainly, and experiments in predictive microbiology. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Predictive Food Microbiology aims to be a foundation for future studies and to be a source of inspiration for new investigations in the field.

This volume details the most up-to-date methods and protocols on how to manufacture functional meat products. Chapters guide researchers through functional meat products, probiotics, prebiotics, analytical methods, innovative fat reduction techniques, and the utilization of natural additives and bioactive compounds. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Functional Meat Products aims to be a comprehensive guide for researchers and professionals in the food industry looking to explore and contribute to the development of healthier and more innovative meat products.

This volume details state-of- the art methods on sustainable food extractions. Chapters guide readers on traditional and novel extraction techniques, as well as exploring diverse sources of bioactive compounds. Additionally, chapters provide a holistic view of the field, catering to the needs of researchers, industry professionals, and students who are interested in this rapidly evolving area. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Bioactive Extraction and Application in Food and Nutraceutical Industries aims to be a foundation for future studies and to be a source of inspiration for new investigations in the field.

This volume details state-of-the art instrumental and sensory wine testing procedures for a broad range of wine applications, focusing on instrumental, sensory, gas chromatography-olfactometry. Chapters detail introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Wine Analysis and Testing Techniques aims to ensure successful results in the further study of this vital field.

This volume combines well-established state-of-the-art techniques and innovative technologies in the field of emotions and applying them to food and sensory sciences. Chapter guide readers through explicit measures of emotions, protocols enabling the measure of implicit aspects of emotions, and protocols enabling analysis of complex and voluminous data generated by emotion studies in food science. Authoritative and cutting-edge, Basic Protocols on Emotions, Senses, and Foods aims to provide researchers the most complete information possible in terms of stimuli, materials, and methods for characterizing emotions, in order to give them the possibility of taking on new projects and new challenges in food science.

This volume details traditional and modern approaches to characterize sourdough and to monitor its features during production, propagation and use, through state-of- the art analytical tools. Chapters guide reader through procedures to prepare and propagate the mature sourdough, to analyse and monitor microbiological, biochemical and rheology features of sourdough, sensory, and nutritional attributes of baked goods. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Basic Methods and Protocols on Sourdough aims to ensure successful results in the further study of this vital field.

This volume details methods for reproducible procedures for food packaging. Chapters are divided into three parts covering chemicals and apparatuses, recommended procedures, reproducibility, and remarks and tips to troubleshoot pitfalls. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.Authoritative and cutting-edge, Food Packaging Materials aims to be a comprehensive, high-quality manual for researchers in both academia and industry.