Advances In Food Science And Technology

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Research and Technological Advances in Food Science

Author : Bhanu Prakash
Publisher : Elsevier
ISBN 13 : 0128243694
Total Pages : 496 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Research and Technological Advances in Food Science by : Bhanu Prakash

Download or read book Research and Technological Advances in Food Science written by Bhanu Prakash and published by Elsevier. This book was released on 2021-12-06 with total page 496 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 food source sources (of microbial, plant, and animal origin) and their health benefits. It also highlights current research and technological advances in food science related to health, such as personalized food and nutrition, seafood nutraceuticals, meat processing and product development, microbial enzymes for the tenderization of meat, feruloylated oligosaccharides for human health, and the role of microbial antagonistic in post-harvest management of fruit. In addition, the book explores the role of modern tools and techniques such as instrumentation, nanotechnology, biotechnology, ultrasound in food processing and food-omics in food science. Research and Technological Advances in Food Science is an excellent resource for researchers, food scientists, biochemists, pharmacologists, nutritionists, policymakers, and students working in the food science domain. Includes information about different natural sources of food (microbes, plants and animal origin), and their health benefits Highlights current research and technological advances in food science related to health Brings the role of microbial antagonistic, plant volatiles and technological advances in the post-harvest management of food commodities

Advances in Food Processing Technology

Author : Jingdun Jia
Publisher : Springer
ISBN 13 : 9811364516
Total Pages : 251 pages
Book Rating : 4.8/5 (113 download)

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Book Synopsis Advances in Food Processing Technology by : Jingdun Jia

Download or read book Advances in Food Processing Technology written by Jingdun Jia and published by Springer. This book was released on 2019-06-01 with total page 251 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food researchers alike.

Advances in Food Science and Technology, Volume 1

Author : Visakh P. M.
Publisher : John Wiley & Sons
ISBN 13 : 1118121023
Total Pages : 336 pages
Book Rating : 4.1/5 (181 download)

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Book Synopsis Advances in Food Science and Technology, Volume 1 by : Visakh P. M.

Download or read book Advances in Food Science and Technology, Volume 1 written by Visakh P. M. and published by John Wiley & Sons. This book was released on 2013-03-04 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written in a systematic and comprehensive manner, the book reports recent advances in the development of food science and technology areas. Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the areas of food science and technology, such as food security as a global issue, food chemistry, frozen food and technology, as well as state-of-the-art developments concerning food production, properties, quality, trace element speciation, nanotechnology, and bionanocomposites for food packing applications. Specifically, this important book details: New innovative methods for food formulations and novel nanotechnology applications such as food packaging, enhanced barrier, active packaging, and intelligent packaging Freezing methods and equipment such as freezing by contact with cold air, cold liquid, and cold surfaces, cryogenic freezing, and a combination of freezing methods Chemical and functional properties of food components Bionanocomposites for natural food packing and natural biopolymer-based films such as polysaccharide films and protein films Regulatory aspects of food ingredients in the United States with the focus on the safety of enzyme preparations used in food

Handbook of Microbiological Criteria for Foods

Author :
Publisher :
ISBN 13 : 9781916343801
Total Pages : 150 pages
Book Rating : 4.3/5 (438 download)

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Book Synopsis Handbook of Microbiological Criteria for Foods by :

Download or read book Handbook of Microbiological Criteria for Foods written by and published by . This book was released on 2020-04 with total page 150 pages. Available in PDF, EPUB and Kindle. Book excerpt: This invaluable handbook provides practical working guidance for those involved in producing, using and interpreting microbiological criteria in the food and catering industries and brings together microbiological criteria derived from the practical experience of the authors, and existing guidelines and standards. Written by professional food microbiologists with wide experience and backed by the independent and dependable reputation of the Institute of Food Science & Technology, it discusses definitions, derivation and limitations of microbiological criteria, and sets out tables for different commodities and technologies. This latest edition has been updated to reflect recently developed microbiological methods, changes to taxonomy, inclusion of recently emerged pathogens and a brief description of recently developed processing technologies.

Advances in Food and Beverage Labelling

Author : Paul Berryman
Publisher : Elsevier
ISBN 13 : 1782420932
Total Pages : 258 pages
Book Rating : 4.7/5 (824 download)

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Book Synopsis Advances in Food and Beverage Labelling by : Paul Berryman

Download or read book Advances in Food and Beverage Labelling written by Paul Berryman and published by Elsevier. This book was released on 2014-12-03 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food and Beverage Labelling reviews recent advances in labelling research and regulation, covering issues such as nutrition and hazard information, traceability, health claims and standardisation, as well as new labelling technologies and consumer issues. The EU Food Information Regulation will come into force in December 2014 and the book is designed to provide timely and useful information to manufacturers in this area, as well as on a global scale. Part one covers the different types of information that can, or must be present on a food label. Part two looks at recent developments in food labelling technology, regulations and enforcement. Brings together contributions from industry, trade bodies, government and academia. Offers timely advice for those concerned with the legal framework for food labelling, with information about the EU Food Information Regulation, as well as the US market. Reviews issues surrounding nutrition and health claims and GM, ethical and environmental labelling.

Advances in Food and Nutrition Research

Author :
Publisher : Academic Press
ISBN 13 : 0128119179
Total Pages : 330 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Advances in Food and Nutrition Research by :

Download or read book Advances in Food and Nutrition Research written by and published by Academic Press. This book was released on 2017-03-17 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food and Nutrition Research, Volume 81 provides updated knowledge on nutrients in foods and how to avoid deficiencies, paying special attention to the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution, and consumption. Contains contributions that have been carefully selected based on their vast experience and expertise on the subject Includes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learn Encompasses a broad view of the topics at hand

Science Breakthroughs to Advance Food and Agricultural Research by 2030

Author : National Academies of Sciences, Engineering, and Medicine
Publisher : National Academies Press
ISBN 13 : 0309473926
Total Pages : 243 pages
Book Rating : 4.3/5 (94 download)

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Book Synopsis Science Breakthroughs to Advance Food and Agricultural Research by 2030 by : National Academies of Sciences, Engineering, and Medicine

Download or read book Science Breakthroughs to Advance Food and Agricultural Research by 2030 written by National Academies of Sciences, Engineering, and Medicine and published by National Academies Press. This book was released on 2019-04-21 with total page 243 pages. Available in PDF, EPUB and Kindle. Book excerpt: For nearly a century, scientific advances have fueled progress in U.S. agriculture to enable American producers to deliver safe and abundant food domestically and provide a trade surplus in bulk and high-value agricultural commodities and foods. Today, the U.S. food and agricultural enterprise faces formidable challenges that will test its long-term sustainability, competitiveness, and resilience. On its current path, future productivity in the U.S. agricultural system is likely to come with trade-offs. The success of agriculture is tied to natural systems, and these systems are showing signs of stress, even more so with the change in climate. More than a third of the food produced is unconsumed, an unacceptable loss of food and nutrients at a time of heightened global food demand. Increased food animal production to meet greater demand will generate more greenhouse gas emissions and excess animal waste. The U.S. food supply is generally secure, but is not immune to the costly and deadly shocks of continuing outbreaks of food-borne illness or to the constant threat of pests and pathogens to crops, livestock, and poultry. U.S. farmers and producers are at the front lines and will need more tools to manage the pressures they face. Science Breakthroughs to Advance Food and Agricultural Research by 2030 identifies innovative, emerging scientific advances for making the U.S. food and agricultural system more efficient, resilient, and sustainable. This report explores the availability of relatively new scientific developments across all disciplines that could accelerate progress toward these goals. It identifies the most promising scientific breakthroughs that could have the greatest positive impact on food and agriculture, and that are possible to achieve in the next decade (by 2030).

Advances in Food Biochemistry

Author : Fatih Yildiz
Publisher : CRC Press
ISBN 13 : 1420007696
Total Pages : 522 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Advances in Food Biochemistry by : Fatih Yildiz

Download or read book Advances in Food Biochemistry written by Fatih Yildiz and published by CRC Press. This book was released on 2009-12-16 with total page 522 pages. Available in PDF, EPUB and Kindle. Book excerpt: Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate m

Advances in Food Rheology and Its Applications

Author : Jasim Ahmed
Publisher : Woodhead Publishing
ISBN 13 : 008100432X
Total Pages : 528 pages
Book Rating : 4.0/5 (81 download)

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Book Synopsis Advances in Food Rheology and Its Applications by : Jasim Ahmed

Download or read book Advances in Food Rheology and Its Applications written by Jasim Ahmed and published by Woodhead Publishing. This book was released on 2016-09-13 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing, the use of large amplitude oscillatory shear (LAOS) measurement and Fourier-transform rheology in food, and the influence of fibers and particle size distribution on food rheology, as well as many other advances. Written by a leading international team of authors, the book provides an in-depth and state-of-the-art coverage of this essential topic on the consumer acceptance of food. Brings together top researchers in the field of rheology, providing in-depth and state-of-the-art coverage on an area of study essential for managing the quality of foods and gaining consumer acceptance Presents in-depth coverage of advances in rheology, many of which have never been featured before, including tribology, large amplitude oscillatory shear measurement, and the influence of fibers and particle size distribution on food rheology Contains information that is highly relevant to the industrialist who wants to improve the rheological properties of the foods with which they are working

Advances in Food Traceability Techniques and Technologies

Author : Montserrat Espiñeira
Publisher : Woodhead Publishing
ISBN 13 : 0081003218
Total Pages : 402 pages
Book Rating : 4.0/5 (81 download)

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Book Synopsis Advances in Food Traceability Techniques and Technologies by : Montserrat Espiñeira

Download or read book Advances in Food Traceability Techniques and Technologies written by Montserrat Espiñeira and published by Woodhead Publishing. This book was released on 2016-06-18 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food Traceability Techniques and Technologies: Improving Quality Throughout the Food Chain covers in detail a topic of great importance to both the food industry which is obliged to provide clear and accurate labeling of their products and the government and other organizations which are tasked with verification of claims of food quality and safety. The traceability of food products is becoming ever more important as globalization continues to increase the complexity of food chains. Coverage in the book includes the wide range of technologies and techniques which have been utilized in the tracing of food products. In addition, the ways in which the misuse of food traceability will affect the quality of food is also covered throughout. The first part of the book introduces the concept of traceability in the food industry, highlighting advantages of a robust traceability and the difficulties involved in implementing them. The second part looks at the technologies used to trace products, and the third section reviews the legal requirements for food traceability in the EU, the US, and the rest of the world. The final section contains a number of case studies which evaluate how food traceability has been successfully implemented in various foods focusing on the quality of the food. Provides a wide ranging overview of all recent advances in food traceability techniques and technologies Presents case studies covering when food traceability techniques have been applied to a range of food stuffs Covers the legal aspects of food traceability in the EU, the USA, and around the world

Advances in Food and Nutrition Research

Author : Steve Taylor
Publisher : Elsevier
ISBN 13 : 9780080490120
Total Pages : 336 pages
Book Rating : 4.4/5 (91 download)

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Book Synopsis Advances in Food and Nutrition Research by : Steve Taylor

Download or read book Advances in Food and Nutrition Research written by Steve Taylor and published by Elsevier. This book was released on 2005-05-04 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food and Nutrition Research is an eclectic serial established in 1948. The serial recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academia and industry, as well as professional nutritionists and dieticians, are kept informed concerning emerging research and developments in these important disciplines. Series established since 1948 Advisory Board consists of 8 respected scientists Unique series as it combines food science and nutrition research

Food Processing Technology

Author : P J Fellows
Publisher : Elsevier
ISBN 13 : 1845696344
Total Pages : 928 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Food Processing Technology by : P J Fellows

Download or read book Food Processing Technology written by P J Fellows and published by Elsevier. This book was released on 2009-06-22 with total page 928 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics

Research and Technological Advances in Food Science

Author : Bhanu Prakash
Publisher : Academic Press
ISBN 13 : 0323859178
Total Pages : 498 pages
Book Rating : 4.3/5 (238 download)

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Book Synopsis Research and Technological Advances in Food Science by : Bhanu Prakash

Download or read book Research and Technological Advances in Food Science written by Bhanu Prakash and published by Academic Press. This book was released on 2021-11-30 with total page 498 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 food source sources (of microbial, plant, and animal origin) and their health benefits. It also highlights current research and technological advances in food science related to health, such as personalized food and nutrition, seafood nutraceuticals, meat processing and product development, microbial enzymes for the tenderization of meat, feruloylated oligosaccharides for human health, and the role of microbial antagonistic in post-harvest management of fruit. In addition, the book explores the role of modern tools and techniques such as instrumentation, nanotechnology, biotechnology, ultrasound in food processing and food-omics in food science. Research and Technological Advances in Food Science is an excellent resource for researchers, food scientists, biochemists, pharmacologists, nutritionists, policymakers, and students working in the food science domain. Includes information about different natural sources of food (microbes, plants and animal origin), and their health benefits Highlights current research and technological advances in food science related to health Brings the role of microbial antagonistic, plant volatiles and technological advances in the post-harvest management of food commodities

Emerging Technologies in Food Science

Author : Monika Thakur
Publisher : Springer Nature
ISBN 13 : 9811525560
Total Pages : 294 pages
Book Rating : 4.8/5 (115 download)

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Book Synopsis Emerging Technologies in Food Science by : Monika Thakur

Download or read book Emerging Technologies in Food Science written by Monika Thakur and published by Springer Nature. This book was released on 2020-06-02 with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a comprehensive review of recent innovations in food science that are being used to tackle the challenges of food safety, nutritional security and sustainability. With a major focus on developing nations, like India, the book is divided into four main sections. The first section provides an overview of the food industry, while the second explores food safety in various segments, with an interesting account of street food safety – an important, yet often neglected aspect for safety parameters. The third section, on nutritional security and sustainability, explores various ways of maximizing nutrition and optimizing waste management in the food industry. The book closes with a section on emerging technologies and innovations, which introduces readers to some of the latest technologies in the food industry, including advances in food processing, packaging, nanotechnology, etc. The topics have been divided into 25 different chapters, which offer a diverse blend of perspectives on innovations in the developing world. Ideally suited for students and researchers in the food sciences, the book is also an interesting read for industry experts in Food Science and Technology.

Innovative Food Science and Emerging Technologies

Author : Sabu Thomas
Publisher : CRC Press
ISBN 13 : 1351360264
Total Pages : 620 pages
Book Rating : 4.3/5 (513 download)

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Book Synopsis Innovative Food Science and Emerging Technologies by : Sabu Thomas

Download or read book Innovative Food Science and Emerging Technologies written by Sabu Thomas and published by CRC Press. This book was released on 2018-09-03 with total page 620 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the ever-growing demand for the supply and production of healthier foods. Distinguished scientists specializing in various disciplines discuss basic studies, applications, recent advances, difficulties, and breakthroughs in the field. The volume includes informative discussions and new research on food formulations, manufacturing techniques, biodegradably flexible packaging, packaged foods, beverages, fruits and vegetable processing, fisheries, milk and milk products, frozen food and thermo processing, grain processing, meat and poultry processing, rheological characteristics of foods, heat exchangers in the food industry, food and health (including natural cures and food supplements), spice and spice processing, and more.

Advances in Food Authenticity Testing

Author : Gerard Downey
Publisher : Woodhead Publishing
ISBN 13 : 9780081002209
Total Pages : 798 pages
Book Rating : 4.0/5 (22 download)

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Book Synopsis Advances in Food Authenticity Testing by : Gerard Downey

Download or read book Advances in Food Authenticity Testing written by Gerard Downey and published by Woodhead Publishing. This book was released on 2016-08-22 with total page 798 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Advances in Food Authenticity Testing" covers a topic that is of great importance to both the food industry whose responsibility it is to provide clear and accurate labeling of their products and maintain food safety and the government agencies and organizations that are tasked with the verification of claims of food authenticity. The adulteration of foods with cheaper alternatives has a long history, but the analytical techniques which can be implemented to test for these are ever advancing. The book covers the wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes. The first part of the book examines, in detail, the scientific basis and the process of how these techniques are used, while other sections highlight specific examples of the use of these techniques in the testing of various foods. Written by experts in both academia and industry, the book provides the most up-to-date and comprehensive coverage of this important and rapidly progressing field. Covers a topic that is of great importance to both the food industry and the governmental agencies tasked with verifying the safety and authenticity of food productsPresents a wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processesHighlights specific examples of the use of the emerging techniques and testing strategies for various foods

Ultrasound in Food Processing

Author : Mar Villamiel
Publisher : John Wiley & Sons
ISBN 13 : 1118964160
Total Pages : 544 pages
Book Rating : 4.1/5 (189 download)

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Book Synopsis Ultrasound in Food Processing by : Mar Villamiel

Download or read book Ultrasound in Food Processing written by Mar Villamiel and published by John Wiley & Sons. This book was released on 2017-04-25 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomena related to low and high intensity ultrasound applications. The mechanisms involved in food analysis and process monitoring and in food process intensification will be shown. Part II: Low intensity ultrasound applications Low intensity ultrasound applications have been used for non-destructive food analysis as well as for process monitoring. Ultrasonic techniques, based on velocity, attenuation or frequency spectrum analysis, may be considered as rapid, simple, portable and suitable for on-line measurements. Although industrial applications of low-intensity ultrasound, such as meat carcass evaluation, have been used in the food industry for decades, this section will cover the most novel applications, which could be considered as highly relevant for future application in the food industry. Chapters addressing this issue will be divided into three subsections: (1) food control, (2) process monitoring, (3) new trends. Part III: High intensity ultrasound applications High intensity ultrasound application constitutes a way to intensify many food processes. However, the efficient generation and application of ultrasound is essential to achieving a successful effect. This part of the book will begin with a chapter dealing with the importance of the design of efficient ultrasonic application systems. The medium is essential to achieve efficient transmission, and for that reason the particular challenges of applying ultrasound in different media will be addressed. The next part of this section constitutes an up-to-date vision of the use of high intensity ultrasound in food processes. The chapters will be divided into four sections, according to the medium in which the ultrasound vibration is transmitted from the transducers to the product being treated. Thus, solid, liquid, supercritical and gas media have been used for ultrasound propagation. Previous books addressing ultrasonic applications in food processing have been based on the process itself, so chapters have been divided in mass and heat transport, microbial inactivation, etc. This new book will propose a revolutionary overview of ultrasonic applications based on (in the authors’ opinion) the most relevant factor affecting the efficiency of ultrasound applications: the medium in which ultrasound is propagated. Depending on the medium, ultrasonic phenomena can be completely different, but it also affects the complexity of the ultrasonic generation, propagation and application. In addition, the effect of high intensity ultrasound on major components of food, such as proteins, carbohydrates and lipids will be also covered, since this type of information has not been deeply studied in previous books. Other aspects related to the challenges of food industry to incorporate ultrasound devices will be also considered. This point is also very important since, in the last few years, researchers have made huge efforts to integrate fully automated and efficient ultrasound systems to the food production lines but, in some cases, it was not satisfactory. In this sense, it is necessary to identify and review the main related problems to efficiently produce and transmit ultrasound, scale-up, reduce cost, save energy and guarantee the production of safe, healthy and high added value foods.