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Piccadilly Press publishes books primarily for readers aged 5 – 12 years old. Their books are fun, family-orientated stories that possess the ability to capture readers’ imagination and inspire them to develop a life-long love of reading.
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Poultry are the most widely used animal protein source in the world: billions of meat birds are produced globally each year, using 360 million tonnes of feed. Within Europe, over 30,000 companies involved in the production of poultry create an annual turnover of €107 billion. However, maintaining the sustainability of the industry as it moves towards antibiotic-free production is one of the key challenges. Starting with an overview of antibiotics as growth promoters and the challenges faced as the industry moves away from their use, this book then thoroughly considers the potential of pre and probiotic additives in poultry gut health. The book: - Includes thorough definitions of additives in the pre and probiotic space and examples of how they work; - Addresses how to test pre and probiotics and other similar additives, and how they interact with other products, with learning from both poultry and allied sectors; - Combines authors from both academic and industry backgrounds on all chapters, to ensure coverage is balanced, robust and commercially relevant. Based on the renowned World Poultry Science Association UK Branch Poultry Science Symposium 2022, this book provides a thorough and valuable contribution to the field for all involved with the nutrition and production of poultry.
Natural polymers have been utilized extensively in food, pharmaceuticals, cosmetics, textiles, oil drilling and paint industries. Their non-toxic and inexpensive attributes readily enhance their commercial acceptability and make them potent agents in lieu of synthetic polymers. This book explores the opportunistic utility of natural polymers in developing effective drug delivery systems and provides a comprehensive and up-to-date analysis of their source, chemical structure and mechanism of action. Covering novel polymers for drug delivery - in particular extracts from plants, microorganisms and proteins, as well as water soluble and water insoluble biodegradable polymers - it presents an encyclopaedic overview of natural polymers': - quintessential roles in binding drugs towards enhancing bioavailability - modification and derivatization for targeted delivery - role as active drugs Natural Polymers for Drug Delivery is an invaluable resource for researchers, students and industrial scientists in the fields of biochemistry, chemistry, pharmacology and food science. ; This book provides an overview of the source, chemical structure and action mechanism of natural polymers. Focusing on their utility in developing effective drug delivery systems, it covers polymers’ role in binding drugs towards enhancing bioavailability, modification and derivatisation for targeted delivery, and modification as active drugs. ; 1: Natural Polymers for Drug Delivery: An IntroductionSection I: Drug Delivery Based on Different Classes of Polymers2: Cellulose-based Polymeric Systems in Drug Delivery3: Hydrocolloids-based Hydrogels in Drug Delivery4: Water Soluble Biodegradable Polymers for Drug Delivery5: Polysaccharide-based Drug Carriers6: Polymer-based Nanoparticles for Drug Delivery Systems and Cancer Therapeutics7: Polymer Nanocomposite-based Biosensors for Drug Delivery ApplicationsSection II: Polymeric Interaction and Conjugates8: Polymer-Drug Conjugates: Targeted Drug Delivery9: Protein-Drug Conjugates: A New Class of Biotherapeutics10: Microencapsulation for Controlled Gastrointestinal Delivery of Probiotics and PrebioticsSection III: Disease-specific Drug Delivery Systems11: Chitosan in Drug Delivery and Targeting for Cancer Treatment12: Polymers as Biodegradable Matrices in Transdermal Drug Delivery13: Ocular Drug Delivery Systems14: Natural Polymers Targeting Habitual Disease15: Bioengineered Wound and Burn Healing Substitutes: Novel Design for Biomedical and General Applications
Interest in the microbiota and its role in gastrointestinal disease is considerable, and scientists who study in this field predict that it will have a great effect on future understanding of gut function and disease. The Editors of this book have studied the literature on the use of prebiotics and probiotics extensively, and the eight chapters represent their own opinion together with contributions from expert authors who they believe have the most contemporary viewpoint on the use of probiotics.
To provide better understanding of use, benefits, significance and impact of functional food ingredients on human health and to disseminate the recent developments in such a rapidly expanding field, this book has been compiled and edited. There are seventeen chapters in this book which not only cover many aspects of functional foods and bioactive compounds from various natural sources and its impacts, but also discuss on sources and applications of natural antioxidants, probiotics, prebiotics and synbiotics. The contributing authors are experts in their respective fields. This book will be of interest to a wide spectrum of professionals from food scientists and technologists, nutritionists, biochemists, and engineers to entrepreneurs worldwide. It will also serve as a unique reference for food scientists for the R&D departments of food companies that are working with functional foods and ingredients. Additionally, it will serve as a source of basic information for college and university students majoring in food science and technology, food processing, and engineering. Readers will obtain sound scientific knowledge about various aspects of nutraceuticals and functional foods or food ingredients, fermented functional food, various natural bioactive compounds and antioxidants.
Today, nutraceuticals have been recognized as any natural product, food or dietary supplement that provides medical or health benefits including the prevention of diseases. Keeping these aspects in view, the book covers different types of Nutraceuticals used in livestock and poultry, their role, mode of application, advantages and disadvantages if any. In 1, the concepts of feeding nutraceuticals have been discussed and classified into several groups. 2 presents feeding of antibiotics to poultry and livestock species and how it has been gradually replaced by different feed additives preferentially called as nutraceuticals. 3 to 8 deals with different nutraceuticals often fed to poultry and livestock like probiotics, prebiotics, enzymes, organic acids, fatty acids and phytobiotics. The chapters introduce and classify the corresponding nutraceutical agents and then present a detail discussion on its efficacy as a feed ingredient, mode of action, specific rate of inclusion in the diet.
The prime focus of this book is to present systematically the importance as well as critical research carried out across the globe to benefit humankind by use of fermentation technology which brought revolutionary changes in improving the health of consumer and thrown light on the changes brought down in the form of nutrition, flavor, their beneficial effect on gut micro biota and enhancement of shelf life to reasonable times. This book is unique and provides an up-to-date comprehensive reference of fermented foods and beverages. The handbook of fermented foods provides in-depth information on seven categories of fermented foods prepared using cereals, pulses, millets, fruits and vegetables, fish, meat and dairy produce. Chapters are devoted specifically for fermentation of major foods and their health benefits. Recent trends in genetic manipulation of lactic acid bacteria, safety aspects of complex microorganisms used in production of fermented foods and their impact on human micro biome has been elucidated. Effect of fermentation process on shelf stability, rheology and sensory attributes, bioactive and anti-nutritional components and flavor and aroma profile are also outlined in detail. Recent trends in fortification, interventions of nanotechnology in packaging of fermented foods and challenges faced by industry in scale up and automation of production of fermented foods has been discussed. Moreover, importance of submerged and solid state fermentation, enzyme production, wine making, role of prebiotics and probiotics in modulation of health are also outlined. The 23 chapters in this book have been authored by reputed contributors having in-depth knowledge of their specialization from government, industry and academia making this book an essential reference for researchers, academicians, students as well as functional food experts and it will certainly drive future research in unexplored areas of traditional fermented foods and reveal importance of modern technological interventions in the field of fermentation technology of foods.
This book comprises of six sections giving the state of the art information in the following topics: Functional foods: Scope, Market Opportunities and Recent trends, Functional food products: Ingredients and Functionality, Functional food products: Formulation and Processing Technology, Functional food products: Packaging and Storage Stability, Functional food products: Prevention, Disease Control and bioavailability, Future prospects of functional food. The book is exclusively targeted for food scientists and technologists, and scientists working in related fields. The book also presents practical information for use in functional food product development. It is also intended for use by practitioners in functional food companies and food technology centres and will also be of interest to researchers and students of food science and technology. With recent scientific studies, this book provides readers with a comprehensive and up-to-date scientific knowledge about the functional food science and technology. The book presents a most updated knowledge on the regulatory status of functional food in different countries. This information, which is seldom available, is essential for the commercial aspect of functional food. Also, core discussion on the reliable and economical scale up of laboratory-based extraction and purification techniques for different functional ingredients is also presented in the detailed manner in the book. A critical issue in the development of functional foods is health aspects and its role in disease control. In section V, Functional food products: Prevention, Disease Control and bioavailability, a variety of examples are discussed indicating the role and action of functional ingredients in preventing disease. The present book also addresses the key issue of processing and its effects on the bioavailability of bioactives. With the advent of the latest scientific technique in the latter half of the 20th century, area of functional food has evolved to the current state of the art.
The papers included in this book have a broad coverage of the topics related to new technologies in functional foods and nutraceuticals, fruits and vegetables and their by-products as valuable ingredients for functional foods and nutraceuticals, potential bioactive components from various food sources, trends and development of nutraceuticals and functional foods as well as functional food and nutraceuticals as ingredients in the value addition for health promotion, standardization and quality control. This workhelps to overcome the problems faced in exploring the potential of nutraceuticals in naturopathy and device strategies to encounter such problems.
This book, which discusses the recent & emerging engineering & technological innovations for novel & convenience food products manufacturing and shelf life extension, will play an important role in development & commercial manufacture of such products. This book can be used as a comprehensive resource & reference book by the food processing professionals including scientists, technologists, researchers & students working in food processing industry, research institutions & universities. The book will be beneficial to all those interested in finding out the latest innovations in food processing, packaging and storage research & developments which have emerged and can be launched in the near future in the global market setting a new trend in the food industry
This volume of 30 chapters contributed by reputed authors covers: Diversification of livestock and crops. Integration of livestock systems with forestry and crop production. Drought and heat wave tolerant varieties. Strategies for reduction of Green House Gases emission from ruminants. Application of GIS and remote sensing technologies. Breeds with inherent genetic capabilities to adapt to climate change. This book also takes into account the climate change adaptation, mitigation practices, and policy frameworks for promotion of sustainable livestock and poultry production.
.Milk is an integral part of human diet from ancient times. It provides a significant amount of protein, micronutrients and vitamins, which are essential to alleviate and fight malnutrition. To the worlds total milk production, Cow milk contributes 82.7%, followed by milk from Buffaloes, Goats, Sheeps and Camels. Cow milk contributes almost majority of worlds total milk production. Apart from plenty of health benefits of cow milk, the adverse effects or devil side of cow milk have been observed for certain population in the world. These adverse effects have been categorized as symptoms ofLactose intolerance- a condition characterized by difficulty in digesting milk due to absence of particular enzyme Lactase. Milk allergy occurs due to adverse immune reaction due to presence of certain milk proteins and this is usually termed as milk allergy cow milk protein allergy (CMPA). Non-cow (goat, camel, donkey, yak, horse) milks are closely associated with the culinary cultures of many societies throughout the world. Non-Bovine milks draw great interest for researchers in terms of milk production, technology, chemistry, microbiology, safety, nutrition, and health aspects
