This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielectric and microwave heating; the kinetic parameters of food process operations; freezing technology, using illustrative examples; recent breakthroughs in cryochemistry and cryobiology, and more.

This report presents an overview of recent research in the preservation of three information carriers: paper, film and photographic materials, and magnetic tape. It covers significant developments internationally over the last five years and concentrates on emerging technologies that have the potential for large-scale application.

This book provides practical information on the use of infrared (IR) spectroscopy for the analysis of materials found in cultural objects. Designed for scientists and students in the fields of archaeology, art conservation, microscopy, forensics, chemistry, and optics, the book discusses techniques for examining the microscopic amounts of complex, aged components in objects such as paintings, sculptures, and archaeological fragments. Chapters include the history of infrared spectroscopy, the basic parameters of infrared absorption theory, IR instrumentation, analysis methods, sample collection and preparation, and spectra interpretation. The authors cite several case studies, such as examinations of Chumash Indian paints and the Dead Sea Scrolls. The Institute’s Tools for Conservation series provides practical scientific procedures and methodologies for the practice of conservation. The series is specifically directed to conservation scientists, conservators, and technical experts in related fields.

Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers.

Conducting Research in Conservation is the first textbook on social science research methods written specifically for use in the expanding and increasingly multidisciplinary field of environmental conservation. The first section on planning a research project includes chapters on the need for social science research in conservation, defining a research topic, methodology, and sampling. Section two focuses on practical issues in carrying out fieldwork with local communities, from fieldwork preparation and data collection to the relationships between the researcher and the study community. Section three provides an in-depth focus on a range of social science methods including standard qualitative and quantitative methods such as participant observation, interviewing and questionnaires, and more advanced methods, such as ethnobiological methods for documenting local environmental knowledge and change, and participatory methods such as the ‘PRA’ toolbox. Section four then demonstrates how to analyze social science data qualitatively and quantitatively; and the final section outlines the writing-up process and what should happen after the end of the formal research project. This book is a comprehensive and accessible guide to social science research methods for students of conservation related subjects and practitioners trained in the natural sciences. It features practical worldwide examples of conservation-related research in different ecosystems such as forests; grasslands; marine and riverine systems; and farmland. Boxes provide definitions of key terms, practical tips, and brief narratives from students and practitioners describe the practical issues that they have faced in the field.

This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described.

The majority of creatures are invertebrates. Invertebrate animals are the major energy conduits and agents of nutrient and material recycling in marine, freshwater, and terrestrial ecosystems throughout the world, and the sustainability of the earth's life-support systems depends on theirwell-being. Despite this, conservation managers and practitioners still know very little about invertebrate biology, or how to study and survey invertebrates adequately in the field. Invertebrate Surveys for Conservation is a comprehensive guide to the ecological methods used to surveyinvertebrate animals in terrestrial, freshwater, and marine environments. It describes how to select particular taxonomic groups for study, how to collect and analyse samples, and how to set priorities for protection in the face of limited resources. Line drawings of apparatus, tables of surveyexamples and methods of specimen treatment and sample analysis are augmented by a substantial list of references to provide and introduction to practical invertebrate conservation. This book will be an essential tool for anyone involved in conservation biology or ecology, including students andresearchers, conservation practitioners, and environmental consultants.

This book, while focusing on current preservation challenges posed by the Aga, or Mariana crow, also reflects the larger issues and challenges of biodiversity conservation in all oceanic island ecosystems. It evaluates causes for the continuing decline of the Aga, which exists on only the two southernmost islands in the Mariana archipelago, Guam and Rota, and reviews actions to halt or reverse the decrease. This book reminds us of the importance and challenge of preserving the unique environmental heritage of islands of the Mariana archipelago, the need for increased knowledge to restore and maintain native species and habitats, and the compelling and lasting value of extensive public education to stimulate environmentally informed public policy development.

A complete and comprehensive guide to food preservation, including canning, fermentation and dehydration. Taking Julia Child as her inspiration, Preservation: The Art and Science of Canning, Fermentation and Dehyrdation demystifies the scientific concepts that inform the methods of food preservation in an easy to understand way. More than a cookbook, certified Master Food Preserver Christina Ward has collected and translated both the scientific and experiential information that has long been the sole domain of academic scientists and elite chefs.