Releasing Systems in Active Food Packaging (Food Bioactive Ingredients)
Valuable progress has been made in food packaging over the past two decades, reflecting advancements in process efficiency, improved safety and quality throughout the supply chain, and the need to reduce product loss and environmental impact. A new generation of food packaging systems, including active and intelligent packaging, is emerging, based on technological breakthroughs that offer the possibility of extending shelf-life, reducing food loss, and monitoring changes in the food product. Re...
Nano-food Engineering (Food Engineering)
This extensive and singular work focuses on current applications of nanotechnology in food systems. The functionality and applicability of food-related nanotechnology is covered in depth, presenting a view on the food processing, packaging,storage and safety assessment of nanotechnology in the food industry. Multiple nanostructures are covered, each with their specific ingredient choice, production strategy, functionality and application in food engineering. Individual chapters focus on current...
This book introduces the Chinese boletes, including the history, ecological and economic values, as well as the geographical distribution patterns with a highlight on the Tylopilus species. Species in Tylopilus s.l. are not only of important ecological values but also of scientific interests. They are very diverse in morphology, complex in structure and wide in ecological niches. China is one of the diverse hotspots of boletes, and many boletes were traditionally treated as members of Tylopilus...
Food Preservation in Developing Countries: Challenges and Solutions
by Mohammad U. H. Joardder and Mahadi Hasan Masud
This text identifies common mistakes and challenges in food preservation in developing countries, offering solutions which can play a significant role in reducing food waste in these countries. The book offers critical analysis of current preservation techniques for fruits and vegetables, meat, fish, dairy, and grain, identifying key mistakes and challenges and proposing effective solutions. Feasibility tests for implementing these innovative approaches are also presented. A well-rounded study o...
The first in-depth study of Japanese fermentation science in the twentieth century. The Arts of the Microbial World explores the significance of fermentation phenomena, both as life processes and as technologies, in Japanese scientific culture. Victoria Lee's careful study documents how Japanese scientists and skilled workers sought to use the microbe's natural processes to create new products, from soy-sauce mold starters to MSG, vitamins to statins. In traditional brewing houses as well as in...
'Stefan Gates on E Numbers' is a myth-busting celebration of 'E's--the additives and preservatives that make up Britain's most feared ingredients. Most of the food we eat has them yet we are hugely suspicious of them and believe that they cause everything from twitchy eyelids to colon cancer. In this book Stefan discusses just how bad our food would taste, how wrong it would look and how potentially lethal it would be if we didn't have E numbers. You may not realize that many of the finest foods...
Food irradiation has been in the news lately, and this news strongly favors the consideration of food irradiation as a practical, economical method for improving food safety and shelf life. This new edition of a popular guidebook provides an updated, detailed, readable survey of the past, present and future of food irradiation. It covers a wide variety of topics ranging from the scientific basics to an examination of the many objections to food irradiation. Also included is a detailed discussion...
Food Waste to Green Fuel: Trend & Development (Clean Energy Production Technologies)
This edited book covers all the existing possibilities of using food waste as a potential, alternative and ‘ready to use’, feed stock for biofuels production. Moreover, it also presents all the sustainable and economically feasible biofuels option with their details strategies, mechanism, advantages, draw backs and future scope. It also explores in depth knowledge of food waste, and details the processing as well as opportunities to utilize it at for mass scale biofuels production. The practical...
Glimpses Of Agriculture (A Book For JRF, SRF And Other Completitive Examinations)
by P Kannan
Functionality of Cyclodextrins in Encapsulation for Food Applications
Cyclodextrins (CD) are cyclic oligosaccharides containing 6, 7 or 8 glucose units ( , or -CD, respectively) in a truncated molecular shape. Their cyclic molecular structure contains a hydrophilic surface and a hydrophobic cavity at the center that can interact (host) with external hydrophobic compounds (guest molecules). Cyclodextrins have been categorized as Generally Recognized As Safe (GRAS) in the USA, "natural products" in Japan, and as "novel food" in Australia, New Zealand and EU count...
Functional Foods and Biotechnology (Food Biotechnology) (Food Science and Technology)
The first of two related books that kick off the Food Biotechnology series, Functional Foods and Biotechnology: Sources of Functional Foods and Ingredients, focuses on the recent advances in the understanding of the role of cellular, metabolic, and biochemical concepts and processing that are important and relevant to improve functional foods and food ingredients targeting human health benefits. This volume explores sources of ecologically-based diversity of functional foods and food ingredients...
Science and Engineering of Chinese Liquor (Baijiu)
This book provides a cutting-edge scientific overview of Chinese liquor, also known as Baijiu. Chinese liquor is one of the world’s most ancient fermented alcoholic beverages. Fermented foods and beverages are consumed worldwide as an indispensable constituent in our daily life. However, most fermented foods rely on traditional techniques with limited known scientific knowledge. These indigenous processes are typically empirical without scientifically-based control and technological insights. Th...
Handbook of Lipids in Human Nutrition
The Handbook of Lipids in Human Nutrition is a concise reference for professionals and students interested in the role of lipids in nutrition. Over 100 tables and illustrations provide quick access to the most current data available.
A fun approach to teaching science that uses cooking to demonstrate principles of chemistry for undergraduate students who are not science majors, high school students, culinary students, and home cooks. How does an armload of groceries turn into a culinary masterpiece? In this highly accessible and informative text, Sandra C. Greer takes students into the kitchen to show how chemistry—with a dash of biology and physics—explains what happens when we cook. Chemistry for Cooks provides all the...
Protein Purification Process Engineering (Biotechnology and Bioprocessing, #18)
Offers coverage of the development of protein purification processes for large-scale commercial operations, and addresses process development, scale-up, applications and mathematical descriptions. Technologies currently used at the commercial scale are covered in depth.
Look at the back label of a bottle of wine and you may well see a reference to its terroir, the total local environment of the vineyard that grew the grapes, from its soil to the climate. Winemakers universally accept that where a grape is grown influences its chemistry, which in turn changes the flavor of the wine. A detailed system has codified the idea that place matters to wine. So why don’t we feel the same way about whiskey? In this book, the master distiller Rob Arnold reveals how innova...
Der Bundesweite UEberwachungsplan (BUEp) ist ein fur ein Jahr festgelegter Plan uber die zwischen den Landern abgestimmte Durchfuhrung von amtlichen Kontrollen zur UEberprufung der Einhaltung der lebensmittelrechtlichen, weinrechtlichen und tabakrechtlichen Vorschriften. Er kann Programme zu Produkt- und Betriebskontrollen oder eine Kombination aus beidem enthalten. Insgesamt wurden 16 Programme fur den BUEp 2014 ausgewahlt, an denen sich die Lander mit ca. 6.100 Proben beteiligten. Im Rahmen d...
Analysis of Nanoplastics and Microplastics in Food (Food Analysis & Properties)
The world's ever increasing use of plastics has created large areas of floating plastic waste in the oceans-so-called plastic soup. This floating plastic debris is gradually fragmenting into smaller particles which eventually become microplastics, and even nanoplastics. Analysis of Nanoplastics and Microplastics in Food compiles data on nanoplastics and microplastics in food. To date, there is some data on this, particularly for the marine environment. Fish show high concentrations, but because...
Antibiotics and Antibiotics Resistance Genes in Soils (Soil Biology, #51)
This book summarizes the current state of knowledge regarding antibiotics and antibiotics resistance genes (ARGs) in the soil environment. It covers a wide range of topics to help readers understand antibiotics and ARGs in soils, the risks they pose for the environment, and options for effective control. In addition, it presents a range of essential tools and methodologies that can be used to address antibiotics and ARGs in a consistent, efficient, and cost-effective manner. Gathering contribut...
Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extractio...