Apple Based Bio Products

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The Apple Grower

Author : Michael Phillips
Publisher : Chelsea Green Publishing
ISBN 13 : 1931498911
Total Pages : 362 pages
Book Rating : 4.9/5 (314 download)

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Book Synopsis The Apple Grower by : Michael Phillips

Download or read book The Apple Grower written by Michael Phillips and published by Chelsea Green Publishing. This book was released on 2005 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: For decades fruit growers have sprayed their trees with toxic chemicals in an attempt to control a range of insect and fungal pests. Yet it is possible to grow apples responsibly, by applying the intuitive knowledge of our great-grandparents with the fruits of modern scientific research and innovation. Since The Apple Grower first appeared in 1998, orchardist Michael Phillips has continued his research with apples, which have been called "organic's final frontier." In this new edition of his widely acclaimed work, Phillips delves even deeper into the mysteries of growing good fruit with minimal inputs. Some of the cuttingedge topics he explores include: The use of kaolin clay as an effective strategy against curculio and borers, as well as its limitations Creating a diverse, healthy orchard ecosystem through understory management of plants, nutrients, and beneficial microorganisms How to make a small apple business viable by focusing on heritage and regional varieties, value-added products, and the "community orchard" model The author's personal voice and clear-eyed advice have already made The Apple Grower a classic among small-scale growers and home orchardists. In fact, anyone serious about succeeding with apples needs to have this updated edition on their bookshelf.

Biobased Products from Food Sector Waste

Author : Teresa Cecchi
Publisher : Springer Nature
ISBN 13 : 3030634361
Total Pages : 427 pages
Book Rating : 4.0/5 (36 download)

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Book Synopsis Biobased Products from Food Sector Waste by : Teresa Cecchi

Download or read book Biobased Products from Food Sector Waste written by Teresa Cecchi and published by Springer Nature. This book was released on 2021-10-18 with total page 427 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the past, food waste has been used to produce biogas and biofuels, fertilizers, and animal feed. Using it as a feedstock for innovative biorefineries is not only an ethical issue but also a smart application of the circular economy. This book explores the zero-waste concept in the thriving biobased sector, proposing technologies and procedures to meet the sustainable development goals. The volume categorizes food waste sources and proposes an impressive number of high value-added compounds (e.g., platform chemicals, enzymes, nutraceuticals, antioxidants, organic acids, phosphate, bioadsorbents, pectin, solvents, and pigments) that can be obtained in a sequential biocascade, via chemical, biochemical, thermal, and physical technologies. The synthesis of bioplastics from food waste, their copolymerization and blending, as well as the production of biocomposites and bionanocomposite with biofillers from food scraps, are presented: eluding the cost of waste disposal, reducing biobased materials price, and avoiding using edible resources as a starting material for biobased items are the main beneficial peculiarities of the process. The Authors illustrate challenging characteristics of new biobased materials, such as their mechanical and physico-chemical features, their biodegradability, compostability, recyclability, chemical compatibility, and barrier properties. The volume also delves into socioeconomic considerations and environmental concerns related to the upcycling of food waste, as well as the safety and life cycle assessment of biobased products. Finally, the authors address how advances in digital technology can make food waste upcycling a negative-cost process and discuss best practices to practically implement the biorefinery concept. Research gaps and needs are suggested, and recommendations for food waste handling and management during this COVID-19 pandemic are provided.

Enhancement of Nutritional Profile/Biological Activity of Plant-Based Foods by Fermentation

Author : Yu Xiao
Publisher : Frontiers Media SA
ISBN 13 : 2832512933
Total Pages : 243 pages
Book Rating : 4.8/5 (325 download)

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Book Synopsis Enhancement of Nutritional Profile/Biological Activity of Plant-Based Foods by Fermentation by : Yu Xiao

Download or read book Enhancement of Nutritional Profile/Biological Activity of Plant-Based Foods by Fermentation written by Yu Xiao and published by Frontiers Media SA. This book was released on 2023-01-31 with total page 243 pages. Available in PDF, EPUB and Kindle. Book excerpt: With ever-increasing health consciousness among consumers in the worldwide in the last decades, great attention has been paid on the application of biotechnology methods in the agricultural and food industry. Especially for plant-based foods production, which exhibit co-benefits to human the health and climate. Traditional fermented foods play a crucial role in human diets around the world because of their unique flavors, great nutritional value, and health-beneficial effects. Fermentation is one of the most traditional but still prevalent bio-processing approaches in the food industry, with the great potential to improve the flavor, sensory, nutritional value and biological activity (including antioxidant capacity, anti-cancer, anti-diabetic anti-inflammatory, regulating intestinal flora properties) of food products. The application of microbial food processing method has attracted the interest of researchers and industries due to its simple, environmentally friendly, and cost-efficiently advantages. The use of fermentation and selected generally recognized as safe (GRAS) starters, such as lactic acid bacteria, yeasts and filamentous fungi has been considered as an excellent method to improve the nutritional value or biological activity of foods by the biosynthesis/biotransformation/generation of bioactive compounds (e.g., phenolic compounds, oligosaccharide), or by the degradation of anti-nutritional factors. In the last years, the exploitation of microbes isolated from traditional fermented foods or as the result of the inoculation of selected starters was conducted to produce novel fermented plant-based foods with beneficial viable microorganisms and/or their metabolites that positively impact on human health. This Research Topic aims to focus on the application of microorganisms in processing of fermented plant-based foods to improve nutritional profile and/or biological activity. In particular, it is welcome focusing on matrices fermentation by beneficial microorganisms, processing for food substrate/by-product valorization, augmentation of food matrix bioactive compounds via fermentation. We invite authors to submit different types of manuscripts (e.g., Original Research Articles, short communications, and Review Articles) that focus on but are not limited to the following topics:  Microbial metabolic pathways associated with the accumulation of bioactive compounds of fermented foods.  Innovative fermentation approaches to improve the nutritional and functional properties in the final products.  Valorization of plant-based food matrices/by-products via fermentation.  Plant-based anti-nutritional factors degradation by microorganisms.  Development of high added-value and novel fermented products.  Production of bioactive compounds with health beneficial effects.  Human intestinal flora simulated effect on plant-based food.

Valorization of Fruit Processing By-products

Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 0128173734
Total Pages : 325 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Valorization of Fruit Processing By-products by : Charis M. Galanakis

Download or read book Valorization of Fruit Processing By-products written by Charis M. Galanakis and published by Academic Press. This book was released on 2019-09-14 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: Valorization of Fruit Processing By-products covers the most recent advances in the field of fruit processing by-products following sustainability principles. The urgent need for sustainability within the food industry necessitates research to investigate the handling of by-products with another perspective, e.g. by adapting more profitable options. This book covers the latest developments in this particular direction. It promotes success stories and solutions that ensure the sustainable management of different fruit processing by-products (namely apple, apricot, avocado, Castanea sativa, citrus, date, mango, melon, passion fruit, pineapple, pink guava, pomegranate and watermelon), giving emphasis on the recovery of polyphenols, antioxidants and dietary fiber. Written by a team of experts in food processing and engineering, chemistry and food waste, this title is the definite guide for all the involved partners, engineers, professionals and producers active in the field. - Explores fruit processing techniques, scale up limitations and economical evaluation for each source of fruit processing by-product - Discusses the valorization of by-products derived from different fruits - Features the following fruits, including apple, avocado, chestnut, citrus, date, mango, melon and watermelon, passion fruit, pineapple, pink guava and pomegranate

Biotechnological Progress and Beverage Consumption

Author : Alexandru Grumezescu
Publisher : Academic Press
ISBN 13 : 0128172851
Total Pages : 548 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Biotechnological Progress and Beverage Consumption by : Alexandru Grumezescu

Download or read book Biotechnological Progress and Beverage Consumption written by Alexandru Grumezescu and published by Academic Press. This book was released on 2019-09-17 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biotechnological Progress and Beverage Consumption, Volume 19 in the Science of Beverages series, presents a scientific resource that discusses current and emerging advancements in technologies and novel applications to help researchers understand and apply the latest techniques to improve beverages. This reliable reference explores how beverages have been improved through biotechnology and provides technical information to improve professional development in a competitive market. Topics include a broad range of trends where some of the most advancements have been made, including improvements in bioactive concentration, probiotics, green technologies in fermentation, and in clarification processes. - Provides technical aspects of bioprocesses for a deeper understanding of product creation - Presents modeling and simulation examples for quality control and safety of fermented beverages - Includes research methods and analysis to improve product development including texture and flavor

Lignocellulose-Based Bioproducts

Author : Keikhosro Karimi
Publisher : Springer
ISBN 13 : 3319140337
Total Pages : 334 pages
Book Rating : 4.3/5 (191 download)

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Book Synopsis Lignocellulose-Based Bioproducts by : Keikhosro Karimi

Download or read book Lignocellulose-Based Bioproducts written by Keikhosro Karimi and published by Springer. This book was released on 2015-01-12 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume provides the technical information required for the production of biofuels and chemicals from lignocellulosic biomass. It starts with a brief overview of the importance, applications, and production processes of different lignocellulosic products. Further chapters review the perspectives of waste-based biofuels and biochemicals; the pretreatment of lignocellulosic biomass for biofuel production; cellulolytic enzyme systems for the hydrolysis of lignocelluloses; and basic and applied aspects of the production of bioethanol, biogas, biohydrogen, and biobutanol from lignocelluloses. This book is recommended for researchers and engineers and particularly students taking biofuel courses at graduate level.

The Healthy Chef

Author : Teresa Cutter
Publisher :
ISBN 13 : 9780987225627
Total Pages : 500 pages
Book Rating : 4.2/5 (256 download)

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Book Synopsis The Healthy Chef by : Teresa Cutter

Download or read book The Healthy Chef written by Teresa Cutter and published by . This book was released on 2015 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Fungi

Author : Michael J. Carlile
Publisher : Gulf Professional Publishing
ISBN 13 : 0127384464
Total Pages : 814 pages
Book Rating : 4.1/5 (273 download)

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Book Synopsis The Fungi by : Michael J. Carlile

Download or read book The Fungi written by Michael J. Carlile and published by Gulf Professional Publishing. This book was released on 2001-01-09 with total page 814 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new edition of The Fungi provides a comprehensive introduction to the importance of fungi in the natural world and in practical applications, from a microbiological perspective.

From Biomass to Biobased Products

Author : Eduardo Jacob-Lopes
Publisher : BoD – Books on Demand
ISBN 13 : 1837690022
Total Pages : 408 pages
Book Rating : 4.8/5 (376 download)

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Book Synopsis From Biomass to Biobased Products by : Eduardo Jacob-Lopes

Download or read book From Biomass to Biobased Products written by Eduardo Jacob-Lopes and published by BoD – Books on Demand. This book was released on 2024-06-12 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Realizing the finite nature of natural resources such as fossil fuels, the emphasis is now shifting to alternative raw materials with the potential to mitigate the environmental, economic, and social stresses of today’s world. Under this horizon, in this book, we explore the use of biomass and key issues, including technological nodes and disruptive technologies capable of unlocking the black box of biomass-based technology. This book provides an overview for those attentive to the promises of biomass as a source of a myriad of specialty products.

New Technologies, Development and Application VI

Author : Isak Karabegovic
Publisher : Springer Nature
ISBN 13 : 3031347218
Total Pages : 595 pages
Book Rating : 4.0/5 (313 download)

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Book Synopsis New Technologies, Development and Application VI by : Isak Karabegovic

Download or read book New Technologies, Development and Application VI written by Isak Karabegovic and published by Springer Nature. This book was released on 2023-05-29 with total page 595 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book features papers focusing on the implementation of new and future technologies, which were presented at the International Conference on New Technologies, Development and Application, held at the Academy of Science and Arts of Bosnia and Herzegovina in Sarajevo on 22–24 June 2023. It covers a wide range of future technologies and technical disciplines, including complex systems such as Industry 4.0; patents in industry 4.0; robotics; mechatronics systems; automation; manufacturing; cyber-physical and autonomous systems; sensors; networks; control, energy, and renewable energy sources; automotive and biological systems; vehicular networking and connected vehicles; effectiveness and logistics systems, smart grids, nonlinear systems, power, social and economic systems, education, and IoT. This book is oriented towards Fourth Industrial Revolution “Industry 4.0”, which implementation will improve many aspects of human life in all segments and lead to changes in business paradigms and production models. Further, new business methods are emerging, transforming production systems, transport, delivery, and consumption, which need to be monitored and implemented by every company involved in the global market.

Greener Products

Author : Al Iannuzzi
Publisher : CRC Press
ISBN 13 : 104010102X
Total Pages : 285 pages
Book Rating : 4.0/5 (41 download)

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Book Synopsis Greener Products by : Al Iannuzzi

Download or read book Greener Products written by Al Iannuzzi and published by CRC Press. This book was released on 2024-08-21 with total page 285 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainability and its competitive advantage are the goals of every company and any brand that wants to stay successful in the marketplace. Customers also gravitate to brands that manage sustainability issues well. Greener Products: The Making and Marketing of Sustainable Brands written by a renowned sustainability expert, continues to address the latest developments in the extremely fast-moving field of sustainability. The third edition is thoroughly updated, introduces new case studies, and includes a new chapter on green marketing. With over 40 case studies, it explores the best practices of leading global companies and helps readers learn what it is that makes them successful. New in the Third Edition: Presents, in a practical way, the best practices of sustainable brands in a global economy. Addresses the most current sustainability topics like circular economy, plastics in the environment, biodiversity, climate change, green chemistry, etc. Includes current marketing information on consumer trends to purchase greener products. Incorporates the latest pressures on companies to address sustainability, retailer programs, business-to-business expectations, ESG raters, rankers, and stock funds. Covers best practices of companies from various industries on how to make and market greener products. Provides current tools for making products more sustainable and methods on how to market sustainable improvements. Includes lecture slides available upon request for use in the classroom. This book serves senior undergraduate and graduate students in programs focused on sustainability, as well as academics and corporate sustainability leaders. The previous versions have been used to teach courses on sustainability, product improvement, introduction to sustainability, green marketing and sustainability, and sustainability policy. Any university that teaches a course on sustainability and any company or individual interested in making and marketing more sustainable products would benefit from the new edition of this book.

The Changing Politics of Organic Food in North America

Author : Lisa F. Clark
Publisher : Edward Elgar Publishing
ISBN 13 : 1784718289
Total Pages : 260 pages
Book Rating : 4.7/5 (847 download)

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Book Synopsis The Changing Politics of Organic Food in North America by : Lisa F. Clark

Download or read book The Changing Politics of Organic Food in North America written by Lisa F. Clark and published by Edward Elgar Publishing. This book was released on 2015-08-28 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Changing Politics of Organic Food in North America explores the political dynamics of the remarkable transition of organic food from a Ôfringe fadÕ in the 1960s to a multi-billion dollar industry in the 2000s. Taking a multidisciplinary, institutio

Mycotoxins in Fruits and Vegetables

Author : R. Barkai-Golan
Publisher : Elsevier
ISBN 13 : 0080557856
Total Pages : 407 pages
Book Rating : 4.0/5 (85 download)

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Book Synopsis Mycotoxins in Fruits and Vegetables by : R. Barkai-Golan

Download or read book Mycotoxins in Fruits and Vegetables written by R. Barkai-Golan and published by Elsevier. This book was released on 2011-09-02 with total page 407 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mycotoxins are toxins produced by aerobic, microscopic fungus under special conditions of moisture and temperature. They colonize in a variety of foods from harvest to the grocer. Mycotoxins have gained world wide interest in recent years with the revelation of the effect of these toxins on health. A current example is the presence of ochratoxin A, a human carcinogen and nephrotoxin, in wines. The increased concern about fruit safety has led to increased studies throughout the world and enhanced awareness for stringent regulations governing mycotoxin limits in food.Presented in three defined sections, this is the first book to provide comprehensive analysis of the main mycotoxins contaminating fruits and vegetables and their derived products. The first section provides a safety evaluation of mycotoxins in fruits and vegetables, details regarding factors affecting mycotoxin production and diffusion in the fruit tissue, and recent methods for detection of mycotoxigenic fungi and mycotoxins produced by the fungi. The second part takes a critical look at the main individual mycotoxins and the third section focuses on approaches for prevention and control. - The first book dedicated to mycotoxins in fruits and vegetables - Presents mycological, mycotoxicological and phytopathological aspects of fruits and vegetables - Includes an analysis of detection, prevention and control methods for mycotoxigenic fungi and the mycotoxins they produce - Provides a complete risk assessment and safety evaluation of mycotoxins in perishable produce

Fresh-Cut Fruits and Vegetables

Author : Mohammed Wasim Siddiqui
Publisher : Academic Press
ISBN 13 : 0128165391
Total Pages : 402 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Fresh-Cut Fruits and Vegetables by : Mohammed Wasim Siddiqui

Download or read book Fresh-Cut Fruits and Vegetables written by Mohammed Wasim Siddiqui and published by Academic Press. This book was released on 2019-11-10 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control covers conventional and emerging technologies in one single source to help industry professionals maintain and enhance nutritional and sensorial quality of fresh-cut fruits and vegetables from a quality and safety perspective. The book provides available literature on different approaches used in fresh-cut processing to ensure safety and quality. It discusses techniques with the aim of preserving quality and safety in sometimes unpredictable environments. Sanitizers, antioxidants, texturizers, natural additives, fortificants, probiotics, edible coatings, active and intelligent packaging are all presented. Both advantages and potential consequences are included to ensure microbial safety, shelf-life stability and preservation of organoleptic and nutritional quality. Industry researchers, professionals and students will all find this resource essential to understand the feasibility and operability of these techniques in modern-day processing to make informed choices. - Provides current information on microbial infection, quality preservation, and technology with in-depth discussions on safety mechanisms - Presents ways to avoid residue avoidance in packaging and preservation - Includes quality issues of microbial degradation and presents solutions for pre-harvest management

Farmer Cooperatives

Author :
Publisher :
ISBN 13 :
Total Pages : 24 pages
Book Rating : 4.:/5 (319 download)

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Book Synopsis Farmer Cooperatives by :

Download or read book Farmer Cooperatives written by and published by . This book was released on 1992 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Apples

Author : Rafiya Mushtaq
Publisher : CRC Press
ISBN 13 : 1000813703
Total Pages : 511 pages
Book Rating : 4.0/5 (8 download)

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Book Synopsis Apples by : Rafiya Mushtaq

Download or read book Apples written by Rafiya Mushtaq and published by CRC Press. This book was released on 2022-12-30 with total page 511 pages. Available in PDF, EPUB and Kindle. Book excerpt: Due to polymorphism, apples have extraordinary diversity. Depending on variety, apple fruits can differ in color, shade or size; apples even can be oval or pear-shaped. There are more than 10,000 varieties of apple, which vary in taste, shape, juiciness, texture, color, firmness and other qualities. For these reasons, apples have been diversely studied, and many improvements have been made such as the introduction of high density cropping; rootstock breeding; or varietal development. Therefore it is important to understand and document the production methods adopted and implemented in recent times for harvesting maximum benefits of the crop. Apples: Preharvest and Postharvest Technology documents production practices along with detailed illustration on varieties, rootstocks, important cultural practices and post-harvest management. This book will serve as a complete guide for apple production from farm to fork and will help students, scholars, researchers and scientists working in this domain. The book will also help growers all over the world to understand best practices for apple production, to harvest maximum yields, and in turn, to increase their returns.

Handbook of Sourdough Microbiota and Fermentation

Author : Fatih Ozogul
Publisher : Elsevier
ISBN 13 : 0443186235
Total Pages : 913 pages
Book Rating : 4.4/5 (431 download)

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Book Synopsis Handbook of Sourdough Microbiota and Fermentation by : Fatih Ozogul

Download or read book Handbook of Sourdough Microbiota and Fermentation written by Fatih Ozogul and published by Elsevier. This book was released on 2024-10-25 with total page 913 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development links the cereal and sourdough-based microorganisms, fermentations and microbial metabolites with food hygiene and safety, functional and health promoting properties, and their potential interest to be employed in the agro-food sector and beyond. Structured in a way that provides the latest findings and most recent approaches and trends on sourdough this book also emphasizes the biotechnological aspects, such as fermentation, food processing and the use of beneficial microorganisms and their metabolites in different ways and in different industries. Written by experts from a multidisciplinary perspective, this book is a remarkable reference to a wide range of audiences with different backgrounds, from academics and researchers in food science to industrial food engineers and technicians, food plant managers, and new product and processing developers/managers in food packaging and preservation. - Covers how cereal-based and sourdough microorganisms and microbial metabolites can be used to extend the shelf-life of bread and other agro-food products - Presents microbial safety, fermentations, ropiness of baking-based products, bacterial and mold food spoilage, and the health promotion of sourdough and cereal-based products - Describes how cereal and sourdough-based products can contribute to convenient, nutritious, stable, natural, low-processed and healthy food