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Green Products in Food Safety
Green Products in Food Safety explores the potential of green chemicals in the sustainable management of food biodeterioration agents and addresses the current existing limitations of green products for their sustainable application. The book summarizes food loss by biodeterioration agents (bacteria, fungi, mycotoxin, and insect pest); novel detection methods for hazardous food contaminants; different sources of green chemicals, their origin, extraction, and characterization methods; and bioactivity of green products against biodeterioration agents with their molecular sites of action. Also included are discussions of pharmacological properties of green chemicals, metabolic engineering of gr...
Plant Essential Oils
This book is a comprehensive collection of information on essential oils and their industrial application. It provides reader with a systematic and advanced knowledge of the role of essential oils as natural preservatives and therapeutic agents. Food and pharmaceuticals are two important pillars of human civilization. Plant essential oils and their volatile compounds have been used for preservation as well as for the treatment of human illness for long as traditional practices in biodiversity-rich countries. This book deals with the potential uses of essential oils against insect pests and spoilage microbes of agri-food commodities such as pulses, cereal, fruits, and their shelved products. ...
Research and Technological Advances in Food Science
The reduction in nutritional quality of food due to microbial contamination is a problem faced by much of the developing world. To address contamination-related hunger and malnutrition, it is crucial to enforce quantitative and qualitative protection of agri-food commodities after harvesting, as well as to create low cost, rational strategies to protect post-harvest losses and nutritional properties of food products in a sustainable manner. Research and Technological Advances in Food Science provides readers with a systematic and in-depth understanding of basic and advanced concepts in food science and post-harvest technology, including the most up-to-date information about different natural...
Natural Preservatives for Food
Natural Preservatives for Food helps to identify various natural preservatives for applications in the food industry, including different areas like meat, fish, dairy, cereals, etc. The book's chapters deal with different sources of natural preservatives such as plant, microbial and animal based, while also covering chemistry, encapsulation and delivery, and the safety and regulatory status of natural preservatives. This book act as a comprehensive resource for food scientists, researchers and scholars, but is ideal for personnel working in various food industries. - Discusses the application of natural preservatives in different sectors of food industry - Explores the role of natural antioxidant, antibrowning, and antimicrobials in food industry - Covers the safety and regulatory status of natural preservatives
Non-Thermal Processing Technologies for the Grain Industry
Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the food. Nowadays, various non-thermal processing techniques can be employed in grain processing industries to combat this. They include pulsed electric field processing, high pressure processing, ultrasonic processing, cold plasma processing, and more. Such techniques will satisfy consumer demand for delivering wholesome food products to the market. Non-Thermal Processing Technologies for the Grain Industry addresses these many new non-thermal food processing techniques that are used during grain p...
Microbial Decontamination of Food
Food is contaminated in the production chain and is the point of concern among the consumers and industries. There is also a considerable increase in foodborne outbreaks, which possess the challenge to industry associated with the production of processed food. Various strategies are used to prevent the contamination during postharvest stage, storage and distribution. Different methods are exploited for degrading or eliminating the microbial contamination from food commodities. The conventional techniques used for decontamination demanded a considerable requirement for novel technologies, which are efficient, environmental friendly, and cost-effective. Novel technologies efficiently remove th...
Por fora tanta farofa, por dentro mulambo só
Dentre as doenças que assolaram o país no século XIX, a Febre Amarela se destacou pela forma como se expandiu e pelos prejuízos causados, sobretudo em decorrência dos péssimos hábitos higiênicos, ausência de medidas sanitárias mínimas e práticas de saúde ancoradas no pouco saber disponível à época. A partir da abordagem da História Nova, proposta pela terceira geração da École des Annales – representada por Jacques Le Goff e Michelle Perrot –, foi possível debater sobre a temática, reescrevendo o que ficou oculto nos termos da historiografia oficial. Penetrar na intimidade dos documentos garimpados, nos manuscritos dos médicos e cirurgiões de partido de Alagoas, j...
A relação Estado-Sociedade em contextos pandêmicos
A obra "A relação Estado-Sociedade em contextos pandêmicos: possibilidades, reafirmações e riscos" (vol. I) é resultado de um esforço acadêmico plural e interdisciplinar a respeito da relação entre Estado e Sociedade a partir de contextos de emergência. O objetivo dos textos que a compõem é atribuir visibilidade a reflexões e desafios - novos e antigos - aos Estados Democráticos de Direito a partir do contexto de crise social, de extensão global, a partir da pandemia da Covid-19, que será o background de partida para o desenvolvimento das questões enfrentadas por cada um dos textos. Direta ou Indiretamente, os textos da obra foram estruturados a partir de 3 (três) eixos an...
Jornada Integrada da Faculdade Santa Maria
A I Jornada Integrada da Faculdade Santa Maria foi um evento planejado com o objetivo de proporcionar a docentes, discentes e colaboradores da Instituição espaços de reflexão sobre a realidade social moderna e as implicações na vida acadêmica e cotidiana, assim como permitir a partilha de produção científica, estimulando debates que contribuíssem para a articulação entre ensino, pesquisa e extensão. O evento aconteceu em três etapas, ao longo do semestre 2021.1, nos meses de março, abril e junho, onde cada etapa teve uma programação específica, como palestras, minicursos, oficinas, apresentações de trabalhos, apresentações de projetos de extensão e pesquisa e a I Mostra de TCC.
