“The book, Vitis Products: Composition, Health Benefits and Economic Valorization, highlights the nutraceutical value of juice and wine and brings new perspectives to the sustainable use of the byproducts of grape processing. The raw materials generated from the grape processing, including seeds, skins, and leaves have, in addition to many nutrients, bioactive compounds that can be used in the food, cosmetics, and pharmaceutical industries – and thus provide important income sources as well as contribute to the reduction of processing wastes.” – Luís António Biasi, Full Professor, Federal University of Paraná, Curitiba, Brazil

“This important book presents an overview about the chemical and sensory composition, health beneficial aspects and economic implications of the several Vitis products throughout a considerable number of chapters. This book is focused on recent scientific and technical advances of a wide group of grape derived products and by-products, all of them performed by important international researchers. This book will be quite useful for academic staff, but also for different students, as well as for specialized professionals from the grape and wine sector.” – Jorge M. Ricardo-da-Silva, Full Professor, Instituto Superior de Agronomia, Universidade de Lisboa, Portugal

“This book is a fascinating journey into the viticultural world and biodiversity, jealously guarded by man starting from the Mediterranean, in the oceans, islands and continents. The authors narrate the symbiosis of man and Vitis, the most generous genus, in which rural and scientific knowledge are admirably reflected and fruitful technological innovations ripen. The reading invites, with a look at the past, to appreciate the inestimable values preserved in the wine-growing landscapes and, at the same time, look with confidence to the future, inspired by the search for harmony between man and nature.”
Prof. Adamo Domenico Rombolà
Professor of Viticulture
University of Bologna
Italy

“This edited book has a great line up of international contributors renowned for their work in hospitality studies. The book provides a useful cross-disciplinary resource for students, academics and practitioners interested in understanding and theorising hospitality within a commercial context…READ MORE”
Professor Alison McIntosh
School of Hospitality and Tourism
Auckland University of Technology
New Zealand

“Bill Rowson and Conrad Lashley are two authoritative voices who do not need a further presentation in the fields of hospitality. In this occasion, they present an edited book, which entitles experiencing hospitality. This editorial project, recently released by the leading publisher Nova Science, gathers 12 chapters oriented to build a bridge between theory and practice. Of course, the term hospitality not only denotes different significations – such as the dichotomy between commercial or non-commercial typologies – but also the figure of the hotel embodies ancient anthropological rites where hospitality occupies a central position, while it represents a unit for profits (for the hotel-owner). Hence, the book is a useful tool kit for social scientists and practitioners in the hospitality industry…READ MORE”
Maximiliano E. Korstanje
University of Palermo
Argentina

“In Chemical Food Safety and Health, authors focus on certain hazardous substances that can be found in raw and processed foods, but also some others that may help protecting human health. The book pays a special attention to the effect of food microstructure and state of constituents on nutrient bioavailability and shelf life under certain circumstances. The known experts of related fields author the ten chapters of the book.” READ MORE… – Vural Gökmen, Professor of Food Engineering, Food Engineering Department, Hacettepe University, Ankara, Turkey

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 “Occurrences, Structure, Biosynthesis, and Health Benefits Based on Their Evidences of Medicinal Phytochemicals in Vegetables and Fruits” is the outcome of the editor’s imperative desire to bring the collective information on the health benefits and nutritional values of super foods. Diminutive effects of aging, loss of vision, arthritis, dementia, Alzheimer’s, Parkinson, cardiovascular functions and diabetic complications, physically and mentally debilitate the affected aged. However, consumption of health foods supports in reducing the complications of some disorders. Health foods are rich sources of antioxidants, vitamins, enzymes and nutrients. Antioxidants shield DNA damage, caused by free radicles generated in the course of metabolism, through the scavenging activity of free radicles. In the series 6 authors focuses on antioxidant effects of phenolics and their biological activities besides known essential proteins, amino acids, fats, lipids, starch and fibers, important as nutritional supplements. The authors have justified in describing various aspects of health benefits in their reviews.

The first chapter narrated the health benefits of Adanosiana digatata (Baobab) native to Madagascar and Africa. The fruit pulp exhibited anti-inflammatory, analgesic, and anti-pyretic activities. Furthermore, the authors described phytochemicals and medicinal applications present in Baobab. The fruits and leaves are rich source of vitamins and minerals. The polyphenols like tannins present in baobab protect in peroxidation and ROS defeating effects.

The second chapter described about vision decline, diabetic retinopathy, chronic oxidative stress, tissue hypoxia, hyperglycemia, inflammation, angiogenesis common among elderly population. Phytochemicals in health foods diminishes the progression of above mentioned complications. The authors enumerated dietary advantages of turmeric, saffron, cloves, ginger, oregano, cinnamon, cumin, dark grapes, green tea etc. The molecular mechanisms of action were also presented in detail.

The third chapter rated the health values of black sesame seeds. Besides, the putative effects of black pigment present in the black sesame seed were disclosed. The pigment diminished the effects of dementia and Alzheimer’s diseases.

The forth chapter illustrated how the violet anthocyanin in bilberry fruit protected the skin damage caused by solar UV radiation. The original observations of their clinical studies were described in detail.

The fifth chapter exemplified the health benefits of antioxidant activity associated with polyphenols. The different electrochemical methods used to evaluate the antioxidant activities of these polyphenols were presented. Some of these original observations were disclosed by the authors.

The book answers the question about what to eat to keep one healthy focusing on nutrient rich foods. Furthermore, the book inspires those who want to achieve energy and health through health foods. This book provides innovative approach in the selection of health foods. The book’s true value is its abundant information content making it a good reference for researchers.” – Rao Gollapudi, Ph.D., Department of Medicinal Chemistry, College of Pharmacy, University of Kansas, Lawrence, KS, USA

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“This book is an important contribution to the current knowledge on corn and coconut oil, covering important topics such as use, chemical characteristics, health benefits and antioxidant properties of corn, which are less known by the scientific community and by people around the world. Its aspects are rigorously presented, well-argued and based on relevant literature. The correlation between chemical composition, properties and applications is well-balanced and focused on relevant aspects such as antioxidants, microbiology, technology and health. The book is based on studies carried out by scientists from all over the world and may be very useful to students, PhD students, researchers and teachers.” – Professor Jose Antonio de Saja, University of Valladolid, Spain

This book is a valuable information source about Corn and Coconut Oil, providing a comprehensive and timely overview of the current state of knowledge of the main uses and applications, nutritional properties and health benefits of Corn and Coconut Oil. This book covers the biological, chemical and technical basis of the technology as well as the latest up-to-date research, and production advances. All of this makes this book a must-have read for students, researchers, industry and users alike.” – Professor Jesús Lozano, University of Extremadura, Spain

ˮThis book provides a comprehensive state-of-the-art for scientists and students interested in Corn and Coconut oil. Biological, chemical and technological issues are well addressed and extensively reviewed. Most chapters present interesting general introduction to their particular topic that make the book very useful for researchers dedicated to other oils and plant parts. The book is useful to students, PhD students, researchers and faculty and every library should have a copy.” – Paula C. Castilho, Associate Professor, Chemistry department, Madeira University, Portugal

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“This book presents important and useful insights pertaining to organic food marketing. In a market where both consumer interest in as well as confusion about these products is high, this book provides perspectives and guidance to scholars, practitioners, policy makers, and consumers on how to make more informed decisions and, consequently, enhanced choices about organic foods. This compilation of views weaves together the divergent and sometimes competing themes that exist about these products such as despite consumer beliefs that organic foods are better for them, consumers also dismiss as marketing hype the information on organic food labels. The result of this book’s assembling of organic food marketing viewpoints is an interesting, compelling, and needed synthesis of this divergent topical area.” – Les Carlson and Nathan J. Gold, Distinguished Professorship in Marketing, University of Nebraska-Lincoln

“This book offers an expansive primer into the growing and rapidly evolving world of organic food production, marketing and consumption. It presents a cross-cultural, multi-method view of various issues facing the organic food market, including labeling issues, willingness-to-pay and market trends. It offers a broad introduction with valuable practical recommendations that would be of use to students and practitioners alike.” – Lucy Atkinson, Associate Professor, Stan Richards School of Advertising, The University of Texas at Austin, Texas, USA

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“’The Handbook of Food Microbiological Analytical Methods’ is a well written text that will prove of use to individuals in academia, research and industry. It describes clear and unambiguous methodology for conducting a range of techniques in the food microbiology laboratory. It has an easy to follow format that will lend itself to use by students or by others learning about food microbiology. It provides enough theory for the basis of the methods to be understood and also a range of links to resources where further information is available. I feel that the text is an excellent addition to the available literature and should be on the bookshelf of every food microbiologist.” – Professor Gary Dykes, School of Public Health, Curtain University, Western Australia

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“Beef: Production and Management Practices is a book that was missing because it presents relevant themes from authors with great potential. Brazil is the second largest beef producer in the world, and this is a book that presents cattle as a country’s wealth in terms of differentiated products, safe production, traceability, consumer perception, and nutritional aspects. The book also highlights that animal welfare is a necessary aspect. The authors, veterinarians, zootechnicians, food engineers and others are experts in the field of meats, with research at Master and PhD levels, on the most diverse aspects related to quality through management and technological improvements. Therefore, I believe this book will be well received by the academic public and very useful to everyone interested in this important segment of the economic activity in Brazil and worldwide.” – Denise C. Cyrillo, PhD, São Paulo State University (USP), São Paulo, SP, Brazil

“Brazil is a world leader in the meat segment, therefore a very appropriate environment for research in the area. In this sense, this book is a great opportunity to get to know better the segment, such as nutritional components, packaging, use of traceability systems, consumer perception, production practices, among other significant aspects.” – Dimária S. Meirelles, PhD, Mackenzie Presbyterian University, São Paulo, SP, Brazil

“The book focuses on some important issues regarding the improvement of the cattle production chain aiming at improving control and traceability. It also includes some chapters on important scientific and technological solutions concerning the improvement of safety and quality of meat products, such as salt reduction and the use of natural antimicrobials aiming at preserving the products and avoiding chemical preservatives. The authors are affiliated to excellent international institutions and are recognized experts in the field. The book can certainly provide a new approach approach and inputs aiming at contributing to the innovation and management towards optimizing meat production, processing and commercialization.” – Amauri Rosenthal, PhD, EMBRAPA – Agroindústria de Alimentos, Rio de Janeiro, RJ, Brazil

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“This book presents an outstanding contribution to the scientific research especially in the field of winemaking. In his book, the author presented the most important issues in the field of winemaking. The book contains an excellent selection of the chapters which includes many detailed examples from which is evidently long-standing rich experience of the author. The entire text is written in a beautiful language and in an accessible style which does not leave the reader indifferent. It is an essential literature for teachers and also for students with significant research and study questions supported by extensive resources. It is also excellent communication tool for young people which should be encouraged to continue to search this scientific area.”  – Aleksandra Figurek, PhD, Assistant Professor, Department of Agricultural Economics and Rural Development, University of Banja Luka, Bosnia and Herzegovina

“The global wine market is characterized by an overproduction since many years. As a consequence, completion between wine companies is getting more and more intense. Thus, a key success factor is efficiency in production and sales. Therefore, is the book “Wine and Winemaking: The Value and Efficiency” authored by Prof. Dr. Anatoliy G. Goncharuk targeting one of the most important topics in the wine business. It reflects up-to-date theories and presents interesting results stimulating a much-needed discussion.” –  Jon H. Hanf, PhD, Professor of International Wine Business, Department of Economics and Market Research, Geisenheim University, Germany

“The book Wine and Winemaking: The Value and Efficiency is important key to show peculiarities and differences of Ukrainian and another wineries to the world wine community. For my opinion, readers have opportunity to know not only the descriptions of the current winemaking business challenges and also the ways for its improvement with international performance about wines. Based on analyzed data in chapters the author concluded that Ukraine has a lot of possibilities to become progressive wine country along with others. In addition, this book can be useful tool for researchers, investors and policymakers to help them in understanding and further investigations related to winemaking processes and developing effective wine industry in general.” – Oksana Tkachenko, PhD, Professor, Department of Wine Technology and Oenology, Odessa National Academy of Food Technologies, Ukraine

“The author of the book, Wine and Winemaking: The Value and Efficiency, Prof. Dr. Anatoliy Goncharuk has described history of winemaking and analyzed current state and trends in technology and marketing of the wine, mainly the efficiency issues. The Book makes comparison between well-developed wine countries like Germany and developing countries like Ukraine. This study is important also for other wine countries with similar situation, for example Georgia. The Author predicts possible development of the processes and shows the opportunities for countries on the way of modernization to reach higher efficiency level.” – David Chichua, PhD, Associated Professor of Oenology, Agricultural University of Georgia, Georgia

“This book is an opening for me and perhaps all wine lovers. Reading this book, I found for myself a lot of useful and informative about the benefits of wine, the wine traditions and culture. The author tried to understand why people drink a wine and how much it meets our expectations. Disclosing the content of the wine value chains, he immerses us in the mystery of creating this divine drink. It is very original the author’s idea to measure the wine value not by money, but by the energy that winemakers and sellers invest in it, and which we consume when we drink wine. This book links the value of wine with the efficiency of its production and is useful for both winemakers and the ordinary wine consumers.” – Giuseppe T. Cirella, PhD, Director, Head of Research, Polo Centre of Sustainability, Italy

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