Protective Cultures Antimicrobial Metabolites And Bacteriophages For Food And Beverage Biopreservation

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Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation

Author : C. Lacroix
Publisher : Elsevier
ISBN 13 : 0857090526
Total Pages : 528 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation by : C. Lacroix

Download or read book Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation written by C. Lacroix and published by Elsevier. This book was released on 2010-11-29 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation, the use of a product's natural microflora and its antibacterial products for protection against pathogens and spoilage, is a method of growing interest for the safe production of high quality minimally-processed foods. This book provides an essential overview of key topics in this area.Initial chapters review central aspects in food biopreservation, including the identification of new protective cultures and antimicrobial culture components, existing commercial fermentates including nisin and natamycin and the potential of novel fermentates and bacteriophages to improve food safety. Part II concentrates on the use of protective cultures, bacteriocins and bacteriophages to control the carriage of pathogenic microorganisms in food animals and to modulate human gut microflora. Chapters in the final section of the book review biopreservation of different types of foods, including milk and dairy products, fermented meats, fresh seafood and fruit. A review of active packaging for food biopreservation completes the volume.Edited by a leading expert, Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation is a fundamental reference for researchers and food industry professionals working to ensure the safety of the food supply. - Reviews the central aspects in food biopreservation, including the identification of new protective cultures and antimicrobial culture components - Examines the use of protective cultures, bacteriocins and bacteriophages to control the carriage of pathogenic microorganisms - Provides an overview of the biopreservation of different types of foods, including milk and dairy products, fermented meats, fresh seafood and fruit

Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation

Author : C. Lacroix
Publisher : Woodhead Publishing
ISBN 13 : 9780081014752
Total Pages : 0 pages
Book Rating : 4.0/5 (147 download)

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Book Synopsis Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation by : C. Lacroix

Download or read book Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation written by C. Lacroix and published by Woodhead Publishing. This book was released on 2016-08-19 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation, the use of a product's natural microflora and its antibacterial products for protection against pathogens and spoilage, is a method of growing interest for the safe production of high quality minimally-processed foods. This book provides an essential overview of key topics in this area. Initial chapters review central aspects in food biopreservation, including the identification of new protective cultures and antimicrobial culture components, existing commercial fermentates including nisin and natamycin and the potential of novel fermentates and bacteriophages to improve food safety. Part II concentrates on the use of protective cultures, bacteriocins and bacteriophages to control the carriage of pathogenic microorganisms in food animals and to modulate human gut microflora. Chapters in the final section of the book review biopreservation of different types of foods, including milk and dairy products, fermented meats, fresh seafood and fruit. A review of active packaging for food biopreservation completes the volume. Edited by a leading expert, Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation is a fundamental reference for researchers and food industry professionals working to ensure the safety of the food supply.

Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation

Author : C. Lacroix
Publisher : CRC Press
ISBN 13 : 9781439833971
Total Pages : 544 pages
Book Rating : 4.8/5 (339 download)

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Book Synopsis Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation by : C. Lacroix

Download or read book Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation written by C. Lacroix and published by CRC Press. This book was released on 2010-11-15 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumers favor foods and beverages with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation (using a food’s natural microflora and/or their antibacterial products for protection against pathogens and spoilage), is a method of growing interest for the safe production of minimally-processed foods. Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation explores this critical process that effectively balances food safety and shelf life longevity.

Application of Protective Cultures and Bacteriocins for Food Biopreservation

Author : Riadh Hammami
Publisher : Frontiers Media SA
ISBN 13 : 2889630153
Total Pages : 178 pages
Book Rating : 4.8/5 (896 download)

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Book Synopsis Application of Protective Cultures and Bacteriocins for Food Biopreservation by : Riadh Hammami

Download or read book Application of Protective Cultures and Bacteriocins for Food Biopreservation written by Riadh Hammami and published by Frontiers Media SA. This book was released on 2019-09-20 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt: The use of microorganisms and their metabolites for the preservation of foods began in prehistory. Lactic acid bacteria are generally recognized as safe (GRAS) for this purpose. They produce organic acids, diacetyl, acetoin, hydrogen peroxide, reuterin, reutericyclin and bacteriocins, all of which inhibit foodborne pathogens and spoilage microorganisms. Bacteriocins and the strains that produce them are particularly effective as bio-preservatives in cheese, meat and vegetables. They hold the promise of ensuring the quality and safety of ready-to-eat, extended-shelf-life, fresh-tasting and minimally processed foods without chemical preservatives. This Research Topic provides an overview of bacterial cultures, bacteriocins and other metabolites that have shown promise for use as antimicrobial bio-preservatives in foods in general. Articles describing novel analytical technologies, strategies to reduce or eliminate pathogens in food systems or emerging technologies for the production or use of protective cultures or their bacteriocins are presented.

Handbook of Natural Antimicrobials for Food Safety and Quality

Author : M Taylor
Publisher : Elsevier
ISBN 13 : 1782420428
Total Pages : 443 pages
Book Rating : 4.7/5 (824 download)

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Book Synopsis Handbook of Natural Antimicrobials for Food Safety and Quality by : M Taylor

Download or read book Handbook of Natural Antimicrobials for Food Safety and Quality written by M Taylor and published by Elsevier. This book was released on 2014-11-04 with total page 443 pages. Available in PDF, EPUB and Kindle. Book excerpt: Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials for food applications. Part two covers methods of application, and part three looks at determining the effectiveness of natural antimicrobials in food. Part four focuses on enhancing quality and safety, and includes chapters on specific food products. - Reviews different types of antimicrobials used in food safety and quality - Covers how antimicrobials are created to be used in different foods - Examines how the antimicrobials are used in foods to enhance the safety and quality

Health and Safety Aspects of Food Processing Technologies

Author : Abdul Malik
Publisher : Springer Nature
ISBN 13 : 3030249034
Total Pages : 672 pages
Book Rating : 4.0/5 (32 download)

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Book Synopsis Health and Safety Aspects of Food Processing Technologies by : Abdul Malik

Download or read book Health and Safety Aspects of Food Processing Technologies written by Abdul Malik and published by Springer Nature. This book was released on 2019-10-31 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products depends on their processing history. Traditional technologies, such as the use of antimicrobials and thermal processing, are efficient in increasing nutritional value to an extent, though they may not be effective at addressing food safety, particularly when it comes to maintaining the food's molecular structure. Modern food processing plants improve the quality of life for people with allergies, diabetics, and others who cannot consume some common food elements. Food processing can also add extra nutrients, such as vitamins. Processed foods are often less susceptible to early spoilage than fresh foods and are better suited for long-distance transportation from the source to the consumer. However, food processing can also decrease the nutritional value of foods and introduce hazards not encountered with naturally occurring products. Processed foods often include food additives, such as flavourings and texture-enhancing agents, which may have little or no nutritive value, and may in fact be unhealthy. This book deals with the subject of food processing in a unique way, providing an overview not only of current techniques in food processing and preservation (i.e., dairy, meat, cereal, vegetables, fruits and juice processing, etc.) but also the health and safety aspects: food technologies that improve nutritional quality of foods, functional foods, and nanotechnology in the food and agriculture industry. The text also looks into the future by defining current bottlenecks and future research goals. This work will serve as a ready reference for the subject matter to students and researchers alike.

Trends in Packaging of Food, Beverages and Other Fast-Moving Consumer Goods (FMCG)

Author : Neil Farmer
Publisher : Elsevier
ISBN 13 : 0857098977
Total Pages : 347 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Trends in Packaging of Food, Beverages and Other Fast-Moving Consumer Goods (FMCG) by : Neil Farmer

Download or read book Trends in Packaging of Food, Beverages and Other Fast-Moving Consumer Goods (FMCG) written by Neil Farmer and published by Elsevier. This book was released on 2013-02-26 with total page 347 pages. Available in PDF, EPUB and Kindle. Book excerpt: Packaging plays an essential role in protecting and extending the shelf life of a wide range of foods, beverages and other fast-moving consumer goods. There have been many key developments in packaging materials and technologies in recent years, and Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) provides a concise review of these developments and international market trends.Beginning with a concise introduction to the present status and trends in innovations in packaging for food, beverages and other fast-moving consumer goods, the book goes on to consider modified atmosphere packaging and other active packaging systems, including smart and intelligent packaging, and the role these play in augmenting and securing the consumer brand experience. Developments in plastic and bioplastic materials and recycling systems are then discussed, followed by innovations and trends in metal, paper and paperboard packaging. Further chapters review international environmental and sustainability regulatory and legislative frameworks, before the use of nanotechnology, smart and interactive packaging developments for enhanced communication at the packaging/user interface are explored. Finally, the book concludes by considering potential future trends in materials and technologies across the international packaging market.With its distinguished editor and international team of expert contributors, Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) is an important reference tool, providing a practical overview of emerging packaging technologies and market trends for research and design professionals in the food and packaging industry, and academics working in this area. - Introduces the present status, current trends and new innovations in the field whilst considering future trends in materials and technologies - Considers modified atmosphere packaging and other active packaging systems including smart and intelligent packaging - Discusses developments in plastic and bioplastic materials and recycling systems

Alcoholic Beverages

Author : John Piggott
Publisher : Elsevier
ISBN 13 : 085709517X
Total Pages : 520 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Alcoholic Beverages by : John Piggott

Download or read book Alcoholic Beverages written by John Piggott and published by Elsevier. This book was released on 2011-11-24 with total page 520 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed. This book introduces sensory evaluation and consumer research methods and provides a detailed analysis of their applications to a variety of different alcoholic beverages.Chapters in part one look at the principles of sensory evaluation and how these can be applied to alcoholic beverages, covering topics such as shelf life evaluation and gas chromatography – olfactometry. Part two concentrates on fermented beverages such as beer and wine, while distilled products including brandies, whiskies and many others are discussed in part three. Finally, part four examines how consumer research methods can be employed in product development in the alcoholic beverage industry.With its distinguished editor and international team of contributors, Alcoholic beverages is an invaluable reference for those in the brewing, winemaking and distilling industries responsible for product development and quality control, as well as for consultants in sensory and consumer science and academic researchers in the field. - Comprehensively analyses the application of sensory evaluation and consumer research methods in the alcoholic beverage industry - Considers shelf life evaluation, product development and gas chromatography - Chapters examine beer, wine, and distilled products, and the application of consumer research in their production

Advances in Microbial Food Safety

Author : J Sofos
Publisher : Elsevier
ISBN 13 : 1782421157
Total Pages : 445 pages
Book Rating : 4.7/5 (824 download)

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Book Synopsis Advances in Microbial Food Safety by : J Sofos

Download or read book Advances in Microbial Food Safety written by J Sofos and published by Elsevier. This book was released on 2014-11-25 with total page 445 pages. Available in PDF, EPUB and Kindle. Book excerpt: Research and legislation in food microbiology continue to evolve, and outbreaks of foodborne disease place further pressure on the industry to provide microbiologically safe products. This second volume in the series Advances in Microbial Food Safety summarises major recent advances in this field, and complements volume 1 to provide an essential overview of developments in food microbiology. Part one opens the book with an interview with a food safety expert. Part two provides updates on single pathogens, and part three looks at pathogen detection, identification and surveillance. Part four covers pathogen control and food preservation. Finally, part five focuses on pathogen control management. - Extends the breadth and coverage of the first volume in the series - Includes updates on specific pathogens and safety for specific foods - Reviews both detection and management of foodborne pathogens

Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

Author : Brian McNeil
Publisher : Elsevier
ISBN 13 : 0857093541
Total Pages : 641 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Microbial Production of Food Ingredients, Enzymes and Nutraceuticals by : Brian McNeil

Download or read book Microbial Production of Food Ingredients, Enzymes and Nutraceuticals written by Brian McNeil and published by Elsevier. This book was released on 2013-03-21 with total page 641 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of substances such as organic acids and hydrocolloids also remains an important and fast-changing area of research. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of microbial production of food ingredients, enzymes and nutraceuticals.Part one reviews developments in the metabolic engineering of industrial microorganisms and advances in fermentation technology in the production of fungi, yeasts, enzymes and nutraceuticals. Part two discusses the production and application in food processing of substances such as carotenoids, flavonoids and terponoids, enzymes, probiotics and prebiotics, bacteriocins, microbial polysaccharides, polyols and polyunsaturated fatty acids.Microbial production of food ingredients, enzymes and nutraceuticals is an invaluable guide for professionals in the fermentation industry as well as researchers and practitioners in the areas of biotechnology, microbiology, chemical engineering and food processing. - Provides a comprehensive overview of microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins - Begins with a review of key areas of systems biology and metabolic engineering, including methods and developments for filamentous fungi - Analyses the use of microorganisms for the production of natural molecules for use in foods, including microbial production of food flavours and carotenoids

Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries

Author : Syed S. H. Rizvi
Publisher : Elsevier
ISBN 13 : 0857090755
Total Pages : 696 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries by : Syed S. H. Rizvi

Download or read book Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries written by Syed S. H. Rizvi and published by Elsevier. This book was released on 2010-10-28 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes.Part one describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane technologies. It also reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction. Part two then focuses on advances in separation technologies and their applications in various sectors of the food, beverage and nutraceutical industries. Areas covered include dairy and egg processing, oilseed extraction, and brewing. This section discusses the characteristics of different foods and fluids, how food constituents are affected by separation processes and how separation processes can be designed and operated to optimize end product quality.With its team of experienced international contributors, Separation, extraction and concentration processes in the food, beverage and nutraceutical industries is an important reference source for professionals concerned with the development and optimisation of these processes. - Describes the latest advances in separation, extraction and concentration techniques and their applications in various sectors of the food, beverage and nutraceutical industries - Reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction - Explores the characteristics of different foods and fluids and how food constituents are affected by separation processes

Food Chain Integrity

Author : Jeffrey Hoorfar
Publisher : Elsevier
ISBN 13 : 0857092510
Total Pages : 377 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Food Chain Integrity by : Jeffrey Hoorfar

Download or read book Food Chain Integrity written by Jeffrey Hoorfar and published by Elsevier. This book was released on 2011-03-15 with total page 377 pages. Available in PDF, EPUB and Kindle. Book excerpt: Improving the integrity of the food chain, making certain that food is traceable, safe to eat, high quality and genuine requires new diagnostic tools, the implementation of novel information systems and input from all food chain participants. Food chain integrity reviews key research in this fast-moving area and how it can be applied to improve the provision of food to the consumer.Chapters in part one review developments in food traceability, such as food 'biotracing', and methods to prevent food bioterrorism. Following this, part two focuses on developments in food safety and quality management. Topics covered include advances in understanding of pathogen behaviour, control of foodborne viruses, hazard ranking and the role of animal feed in food safety. Chapters in part three explore essential aspects of food authenticity, from the traceability of genetically modified organisms in supply chains to new methods to demonstrate food origin. Finally, part four focuses on consumer views on food chain integrity and future trends.With its distinguished editors and expert team of contributors, Food chain integrity is a key reference for all those tasked with predicting and implementing actions to prevent breaches in the integrity of food production. - Reviews key research in this fast-moving area and how it can be applied to improve the provision of food to the consumer - Examines developments in food traceability, such as food 'biotracing', and methods to prevent food bioterrorism - Focuses on developments in food safety and quality management featuring advances in understanding pathogen behaviour and control of foodborne viruses

Case Studies in Novel Food Processing Technologies

Author : C J Doona
Publisher : Elsevier
ISBN 13 : 0857090712
Total Pages : 560 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Case Studies in Novel Food Processing Technologies by : C J Doona

Download or read book Case Studies in Novel Food Processing Technologies written by C J Doona and published by Elsevier. This book was released on 2010-10-28 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt: Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies.Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens the case histories to include alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies, which are applied in food preservation sectors ranging from fresh produce, to juices, to disinfestation. Part three covers novel food preservation techniques using natural antimicrobials, novel food packaging technologies, and oxygen depleted storage techniques. Part four contains case studies of innovations in retort technology, microwave heating, and predictive modelling that compare thermal versus non-thermal processes, and evaluate an accelerated 3-year challenge test.With its team of distinguished editors and international contributors, Case studies in novel food processing technologies is an essential reference for professionals in industry, academia, and government involved in all aspects of research, development and commercialisation of novel food processing technologies. - Provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies - Presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing - Features alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies utilised in food preservation sectors

Foods, Nutrients and Food Ingredients with Authorised EU Health Claims

Author : Michele Jeanne Sadler
Publisher : Elsevier
ISBN 13 : 0857098489
Total Pages : 447 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Foods, Nutrients and Food Ingredients with Authorised EU Health Claims by : Michele Jeanne Sadler

Download or read book Foods, Nutrients and Food Ingredients with Authorised EU Health Claims written by Michele Jeanne Sadler and published by Elsevier. This book was released on 2014-04-21 with total page 447 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foods, Nutrients and Food Ingredients with Authorised EU Health Claims provides an overview of how health claims are regulated in the European Union, as well as detailed scientific and regulatory information about permitted health claims for particular types of foods and ingredients. Part one provides a background to the regulation of health claims in Europe. Part two focuses on authorised disease risk reduction claims, claims relating to children's development, and health and proprietary claims. Part three sets out ingredients with permitted "general function claims, including choline, creatine, sweeteners, dietary lactase supplements, and polyphenols in olive oil. Part four outlines foods and nutrients with permitted health claims, with chapters on vitamins and minerals, proteins, meat, fish, water, and the replacement of saturated fats. Foods, Nutrients and Food Ingredients with Authorised EU Health Claims is the go-to resource for R&D managers and technical managers in the food, and beverage and dietary supplements industry, product development managers, health professionals and academic researchers in the field. - Provides a comprehensive overview of foods and food substances that have achieved approved health claims in Europe under Regulation EC 1924/2006 - Covers properties and applications of each ingredient, as well as evidence for the health claim and how it benefits consumers - Outlines the importance of each claim in product development and marketing and regulatory issues such as conditions of use

Viruses in Food and Water

Author : N Cook
Publisher : Elsevier
ISBN 13 : 085709887X
Total Pages : 551 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Viruses in Food and Water by : N Cook

Download or read book Viruses in Food and Water written by N Cook and published by Elsevier. This book was released on 2013-05-10 with total page 551 pages. Available in PDF, EPUB and Kindle. Book excerpt: Viruses can be highly infectious and are capable of causing widespread disease outbreaks. The significance of viral pathogens in food and waterborne illness is increasingly being recognised and viruses transferred by these routes are important areas of research. Viruses in food and water reviews the risks, surveillance and control of food and waterborne viral disease.Part one provides an introduction to food and environmental virology. Part two goes on to explore methods of detection, surveillance and risk assessment of viruses in food and water; it includes chapters on molecular detection of viruses in foods and food processing environments, quality control in the analytical laboratory, and quantitative risk assessment for food and waterborne viruses. Part three focuses on virus transmission routes and control of food and water contamination. It contains chapters on fresh produce, shellfish and viral presence, and control methods in waste water and sewage. Finally, part four highlights particular pathogens including norovirus, hepatitis A and emerging zoonotic viruses.Viruses in food and water is a standard reference book for microbiologists in academia, analytical labs and the food and water treatment industries, as well as environmental health professionals and researchers working on foodborne viruses. - Explores methods of detection, surveilance and risk assessment of viruses in food and water - Considers virus transmission routes and control of food and water contamination - Highlights advances in the understanding of specific pathogens, including norovirus, hepatitis A and rotaviruses and the advances in vaccine development

Modeling Food Processing Operations

Author : Serafim Bakalis
Publisher : Elsevier
ISBN 13 : 178242296X
Total Pages : 372 pages
Book Rating : 4.7/5 (824 download)

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Book Synopsis Modeling Food Processing Operations by : Serafim Bakalis

Download or read book Modeling Food Processing Operations written by Serafim Bakalis and published by Elsevier. This book was released on 2015-04-28 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: Computational modeling is an important tool for understanding and improving food processing and manufacturing. It is used for many different purposes, including process design and process optimization. However, modeling goes beyond the process and can include applications to understand and optimize food storage and the food supply chain, and to perform a life cycle analysis. Modeling Food Processing Operations provides a comprehensive overview of the various applications of modeling in conventional food processing. The needs of industry, current practices, and state-of-the-art technologies are examined, and case studies are provided. Part One provides an introduction to the topic, with a particular focus on modeling and simulation strategies in food processing operations. Part Two reviews the modeling of various food processes involving heating and cooling. These processes include: thermal inactivation; sterilization and pasteurization; drying; baking; frying; and chilled and frozen food processing, storage and display. Part Three examines the modeling of multiphase unit operations such as membrane separation, extrusion processes and food digestion, and reviews models used to optimize food distribution. - Comprehensively reviews the various applications of modeling in conventional food processing - Examines the modeling of multiphase unit operations and various food processes involving heating and cooling - Analyzes the models used to optimize food distribution

Consumer-Driven Innovation in Food and Personal Care Products

Author : S R Jaeger
Publisher : Elsevier
ISBN 13 : 1845699971
Total Pages : 697 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Consumer-Driven Innovation in Food and Personal Care Products by : S R Jaeger

Download or read book Consumer-Driven Innovation in Food and Personal Care Products written by S R Jaeger and published by Elsevier. This book was released on 2010-08-30 with total page 697 pages. Available in PDF, EPUB and Kindle. Book excerpt: Experts from around the world present changes in the global marketplace and developments in research methodologies underpinning new product development (NPD) in this essential collection. The business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing.Trends, processes and perspectives in consumer-driven NPD in the food and personal care product industries are addressed in the opening chapters of the book. Specific topics include evolution in food retailing and advances in concept research. Hedonic testing is the focus of the next section. Different viewpoints on consumer research methods and statistics for NPD are reviewed in later chapters. The final part of the book looks towards the future of innovation, covering the implications for NPD of topics such as human genetic variation in taste perception and neuroimaging.Several chapters are not standard scientific articles. Rather they are written records of conversations between two people on a particular topic related to consumer-driven innovation in foods and personal care products. In them the interviewees speak freely about their views and experiences in NPD, providing unique insights.Consumer-driven innovation in food and personal care products will broaden readers' understanding of the many approaches available to NPD personnel and ways in which they can be used to support innovation activities. - Provides expert insight into the changes in the global market place and developments in research methodologies underpinning NPD - Examines the business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing - Chapters review the different viewpoints on consumer research methods and statistics for NPD