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The Impact Of Food Processing On Physicochemical And Nutritional Properties Of Foods
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Book Synopsis The impact of food processing on physicochemical and nutritional properties of foods by : Hao Jiang
Download or read book The impact of food processing on physicochemical and nutritional properties of foods written by Hao Jiang and published by Frontiers Media SA. This book was released on 2023-06-01 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Innovative Food Processing Technologies by :
Download or read book Innovative Food Processing Technologies written by and published by Elsevier. This book was released on 2020-08-18 with total page 2482 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.
Book Synopsis Physicochemical Aspects of Food Engineering and Processing by : Sakamon Devahastin
Download or read book Physicochemical Aspects of Food Engineering and Processing written by Sakamon Devahastin and published by CRC Press. This book was released on 2010-08-03 with total page 637 pages. Available in PDF, EPUB and Kindle. Book excerpt: Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes the effects of various processing technologies on
Book Synopsis Nutritional Evaluation of Food Processing by : Endel Karmas
Download or read book Nutritional Evaluation of Food Processing written by Endel Karmas and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 685 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dramatic changes in the attitudes toward human nutrition have taken place dur ing the past decade. Food-related and medical professionals as well as consumers are now, more than ever before, aware of and concerned about diet, nutrition, and the beneficial and deleterious effects of food processing upon nutrients. The old saying "We are what we eat" is still relevant. Nutritious food will contribute greatly to consumers' good health and ultimately reduce medical bills. Food processing is essential to maintaining our food reserves from one harvest to another, thus letting us serve our daily meals regularly. If food processing is defined as including all treatments of foodstuffs from harvest to consumption, then more than 95% of our food may be considered as processed. In most cases, food processing and storage cause some reduction in the nutritional value of foods. Advances in food science and food technology have resulted in an increase in nu trient retention after processing. In addition, today's consumer better understands how to avoid excessive nutrient losses during food preparation. The information presented in this completely revised reference and textbook will help the reader to understand better the relationship between food processing and nutrient retention. The authors' scholarly contributions are greatly appreciated.
Book Synopsis Physico-Chemical Aspects of Food Processing by : S.T. Beckett
Download or read book Physico-Chemical Aspects of Food Processing written by S.T. Beckett and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 482 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food processing is now the biggest industry in the UK and in many other countries. It is also rapidly changing from what was essentially a craft industry, batch processing relatively small amounts of product, to a very highly automated one with continuously operating high speed production lines. In addition, consumers have developed a greater expectation for consistently high standard products and coupled this with demands for such things as a more natural flavour, lower fat etc. The need for an increased knowledge of the scientific principles behind food processing has never been greater. Within the industry itself, increased automation, company diversification and amalgamations etc. have meant that those working in it have often to change their field of operation. Whereas twenty years ago, someone starting work in one branch of the food industry could expect, if he or she so desired, to work there all their working lives, this is now seldom the case. This means that a basic knowledge of the principles behind food processing is necessary both for the student at university or college, and for those already in the industry. It is hoped, therefore, that this book will appeal to both, and prove to be a useful reference over a wide range of food processing.
Book Synopsis The Nutrition Handbook for Food Processors by : C J K Henry
Download or read book The Nutrition Handbook for Food Processors written by C J K Henry and published by Elsevier. This book was released on 2002-08-16 with total page 498 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since Arnold Bender's classic Food processing and nutrition in 1978, there has been no single volume survey of the impact of processing on the nutritional quality of food. With its distinguished editors and international team of contributors, The nutrition handbook for food processors, fills that gap. It summarises the wealth of research in an area as important to the food industry as it is to health-conscious consumers. Part one provides the foundation for the rest of the book, looking at consumers and nutrition. After a discussion of surveys on what consumers eat, there are two reviews of research on the contribution of vitamins and minerals to health. Three further chapters discuss how nutrient intake is measured and at how nutrition information is presented to and interpreted by consumers. Part two looks at processing and nutritional quality. Two introductory chapters look at raw materials, discussing the nutritional enhancement of plant foods and meat respectively. The remaining chapters review the impact of processing, beginning with a general discussion of the stability of vitamins during processing. There are chapters on processes such as thermal processing, frying, freezing, packaging and irradiation. The book also covers newer processes such as microwave processing, ohmic heating and high pressure processing. Given the unprecedented attention on the impact of processing on the nutritional quality of food, The nutrition handbook for food processors is a standard work in its field. Summarises key findings on diet and nutrient intake, the impact of nutrients on health, and how food processing operations affect the nutritional quality of foods Examines consumers and nutrition, processing and nutritional quality, and nutritional enhancement of plant foods and meat, among other topics Reviews the wealth of recent research in an area as important to the food industry as it is to health-conscious consumers
Book Synopsis Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage Series II by : Sidonia Martinez
Download or read book Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage Series II written by Sidonia Martinez and published by . This book was released on 2024-03-14 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The methods utilized to process and store food in order to increase its safety and shelf life involve different practices and actions that affect the physicochemical, nutritional, and sensory properties of the final products. The processing and storage of food needs to be optimized in order to promote positive effects and to prevent undesired consequences. This reprint contains various studies regarding new advances in and approaches to food processing and storage, the optimization of processes, and the incorporation of new components that allow the valorization of materials and the production of new foods, therefore adding value to the food industry
Book Synopsis Nutritional and Toxicological Consequences of Food Processing by : Mendel Friedman
Download or read book Nutritional and Toxicological Consequences of Food Processing written by Mendel Friedman and published by Springer Science & Business Media. This book was released on 2013-11-21 with total page 531 pages. Available in PDF, EPUB and Kindle. Book excerpt: A variety of processing methods are used to make foods edible; to pennit storage; to alter texture and flavor; to sterilize and pasteurize food; and to destroy microorganisms and other toxins. These methods include baking, broiling, cooking, freezing, frying, and roasting. Many such efforts have both beneficial and harmful effects. It is a paradox of nature that the processing of foods can improve nutrition, quality, safety, and taste, and yet occasionally lead to the formation of anti-nutritional and toxic compounds. These multifaceted consequences of food processing arise from molecular interactions among nutrients with each other and with other food ingredients. Since beneficial and adverse effects of food processing are of increasing importance to food science, nutrition, and human health, and since many of the compounds formed have been shown to be potent carcinogens and growth inhibitors in animals, I organized a symposium broadly concerned with the nutritional and toxicological consequences of food processing. The symposium was sponsored by the American Institute of Nutrition (AIN) -Federation of American Societies for Experimental Biology (FASEB) for its annual meeting in Washington, D.C., April 1-5, 1990. Invited speakers were asked to develop at least one of the following topics: 1. Nutrient-nonnutrient interactions between amino acids, proteins, carbohydrates, lipids, minerals, vitamins, tannins, fiber, natural toxicants, etc. 2. Effects of radiation. 3. Thermally induced formation of dietary mutagens, antimutagens, carcinogens, anticarcinogens, antioxidants, and growth inhibitors. 4. Effects of pH on nutritional value and safety.
Book Synopsis Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage by : Sidonia Mart ́ınez Su ́arez
Download or read book Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage written by Sidonia Mart ́ınez Su ́arez and published by Mdpi AG. This book was released on 2021-12-29 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: Processing and storage can cause changes and interactions in food components that have effects on nutritional value, organoleptic characteristics or even food safety. This book includes 19 research works showing important and interesting advances, as well as new approaches, in this research topic. Four articles are dedicated to studying the effect of canning conditions (filling media and some ingredients) on the diverse parameters of quality for fish and pet foods. Three articles are devoted to studying the effects of dehydration (pre-treatments and drying procedures). One article is dedicated to monitoring the elaboration of a fermented and dehydrated product (sausage) using a portable NIRS device. The ninth article of this book studies the effect of low-dose electron beam irradiation on cooking quality, moisture migration, and thermodynamics, as well as the digestion properties of the isolated starches in newly harvested and dried rice. The next contribution studies the use of different preservatives to avoid the formation of undesirable volatile organic compounds in stracciatella cheese. Another article examines the impact of source material, kibble size, temperature, and duration on the efficiency of the aqueous extraction of sugars and phenolics from carob kibbles by conventional heat-assisted (HAE) and ultrasound-assisted (UAE) methods. In two articles, marinating with different extracts, alone or combined with other seasoning/conditioning methods, was essayed to tenderize beef or to improve the sensory quality of chicken leg and breast meat. The effect of various cooking methods on the quality, structure, pasting, water distribution and protein oxidation of fish and meat-based snacks is studied in the fourteenth article. The last five articles are dedicated to the study of the effects of storage on several foods (olive oil, blueberry, beetroot and Atlantic mackerel).
Book Synopsis Biochemical and Nutritional Changes during Food Processing and Storage by : Vibeke Orlien
Download or read book Biochemical and Nutritional Changes during Food Processing and Storage written by Vibeke Orlien and published by MDPI. This book was released on 2020-11-18 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food processing by humans goes a long way back in time, e.g., heat for cooking was used 1.9 million years ago. However, meal preparation now seems to be moving out of the home kitchen, and preprocessed or processed/convenience food products are becoming a larger part of the daily diet. In addition, consumers are progressively focusing on the impact of food on their health, and they demand foods that have a high nutritional quality and an aroma and natural flavor that are similar to freshly-made products. Therefore, nutritional quality is concurrent with food safety, and sensory perception is becoming an increasingly important factor in food choices. The human digestive tract disintegrates food to allow the nutrients to be released and made available to the body. However, nutrients can undergo unwanted degradation upon processing and subsequent storage, negatively influencing the physiological effects. Different processing techniques will result in different food structures, thereby also affecting bioaccessibility and nutritional value. Hence, food scientists and industry have an increased interest in both conventional and innovative processing methods that can provide good-quality products with high nutritional value and stable shelf life. This Special Issue aims to shed some light on the latest knowledge about and developments within the effects of food processing and storage on changes of biochemical and nutritional compounds. Both original research articles and reviews are included in this book.
Book Synopsis Food Processing and Nutrition by : Bozzano G Luisa
Download or read book Food Processing and Nutrition written by Bozzano G Luisa and published by Elsevier. This book was released on 2012-12-02 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Processing and Nutrition elucidates the relationship between food processing and nutrition, particularly, the properties of nutrients, effects of different processes, commodities, and the addition of nutrients. This book will be valuable to those who require a general outline of the subject and specific and detailed information about a particular product or process.
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.
Book Synopsis Novel Food Processing by : Jasim Ahmed
Download or read book Novel Food Processing written by Jasim Ahmed and published by CRC Press. This book was released on 2016-04-19 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at th
Book Synopsis Impact of Processing on Food Safety by : Lauren S. Jackson
Download or read book Impact of Processing on Food Safety written by Lauren S. Jackson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: The contents of this book are the proceedings of the ACS symposium, "Impact of Processing on Food Safety," which was held April 16-17, 1997, at the American Chemical Society National Meeting in San Francisco, CA. This symposium brought together re searchers from diverse backgrounds in academia, government, and industry. Twenty speakers discussed topics ranging from the regulatory aspects of food processing to the microbiological and chemical changes in food during processing. The main goal of food processing is to improve the microbial safety of food by de stroying pathogenic and spoilage organisms. Food processing can also improve food safety by destroying or eliminating naturally occurring toxins, chemical contaminants, and antinutritive factors. Unfortunately, processing can also cause chemical changes that result in the formation of toxic or antinutritive factors. The purpose of this book is to summarize our knowledge of both the beneficial and deleterious effects of processing. Chapter I con siders the consumer's perceptions about food contaminants and food processing. Chapter 2 summarizes the effects of traditional and nontraditional processing methods on microor ganisms in food. Chapters 3-6 review the effects of processing on lipids (fatty acids and cholesterol) in food. Changes in the nutritive value of vitamins and minerals as a result of processing are discussed in chapter 7. Chapter 8 concentrates on how processing reduces the allergenicity of some foods.
Book Synopsis Functional Foods and Dietary Supplements by : Athapol Noomhorm
Download or read book Functional Foods and Dietary Supplements written by Athapol Noomhorm and published by John Wiley & Sons. This book was released on 2014-03-11 with total page 597 pages. Available in PDF, EPUB and Kindle. Book excerpt: Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value. Foods which have antioxidant or cancer-combating components are in high demand from health conscious consumers: much has been made of the health-giving qualities of fruits and vegetables in particular. Conversely, foods which have been processed are suffering an image crisis, with many consumers indiscriminately assuming that any kind of processing robs food of its “natural goodness”. To date, there has been little examination of the actual effects – whether positive or negative – of various types of food processing upon functional foods. This book highlights the effects of food processing on the active ingredients of a wide range of functional food materials, with a particular focus on foods of Asian origin. Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many Western consumers starting to recognize and seek out their health-giving properties. This book focuses on the extraction of ingredients which from materials which in the West are seen as “alternative” - such as flour from soybeans instead of wheat, or bran and starch from rice – but which have long histories in Asian cultures. It also highlight the incorporation of those bioactive compounds in foods and the enhancement of their bioavailability. Functional Foods and Dietary Supplements: Processing Effects and Health Benefits will be required reading for those working in companies, research institutions and universities that are active in the areas of food processing and agri-food environment. Food scientists and engineers will value the new data and research findings contained in the book, while environmentalists, food regulatory agencies and other food industry personnel involved in functional food production or development will find it a very useful source of information.
Book Synopsis Nutritional and Safety Aspects of Food Processing by : Steven R. Tannenbaum
Download or read book Nutritional and Safety Aspects of Food Processing written by Steven R. Tannenbaum and published by . This book was released on 1979 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: The chemical and biochemical effects of food processing on the safety and nutrient value of foods are explored. Modern manufacturing techniques preserve the nutrient and storage qualities of food and protect it from contamination by toxic compounds. Following a discussion of consumer satisfaction, human nutrient needs, and RDAs, the specific effects of processing on vitamins, lipids, minerals, proteins and amino acids are examined. The concepts of fortification, nutrient loss, and optimization of processing conditions are described. Other topics include antinutritional and toxic substances, agricultural residues, food preservatives, and immunological aspects of foods. Both safety and nutritional problems are addressed from a single perspective throughout the text.
Book Synopsis Effects of Food Processing on Bioactive Compounds by : Meenakshi Paul
Download or read book Effects of Food Processing on Bioactive Compounds written by Meenakshi Paul and published by . This book was released on 2007 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bioactive Compounds Are Extra-Nutritional Constituents That Typically Occur In Small Quantities In Foods. Many Thousands Of These Bioactive Compounds Have Been Identified In Commonly Eaten Foods And There Has Been A Lot Of Research Interest Into Their Putative Health Benefits. Virtually All Foods Undergo Some Form Of Processing Before They Are Ready For Consumption. Processing Of Fresh Fruits And Vegetables Results In Changes In Composition Of The Bioactive Food Components. These Changes Can Be Beneficial Or Detrimental To The Total Content Of Health-Promoting Phytochemicals. By Adopting Effective Processing And Storage Techniques One Can Retain Bioactive Compounds And Other The Nutrients In The Foods. This Book Examines The Effects Of Food Processing On Bioactive Compounds By Covering A Wide Range Of Products And Examining The Response To Many Different Processing Operations In Regard To Positive Or Negative Effects On Health. This Book Is Intended For Scientists, Nutritionists And Health Practitioners. Contents Chapter 1: Bioactive Compounds In Food; Chapter 2: Critical Steps In Developing Functional Foods; Chapter 3: Role Of Biotechnology In Functional Food Production; Chapter 4: Traditional Food Processing Methods; Chapter 5: Processing Techniques Specific To Vegetables; Chapter 6: Processing Techniques Specific To Fruits; Chapter 7: Production To Nutraceuticals; Chapter 8: Maintaining The Nutritional Quality Of Bread; Chapter 9: Nutritional Value Of Processed Organic Food; Chapter 10: Soy Protein Products: Methods Of Preparation And Usage; Chapter 11: Enhanced Bioavailability Of Iron From Mungbean.
