Magnetic Resonance in Food Science (Special Publications, #332)
The Clermont-Ferrand-Theix Institut National de la Recherche Agronomique (INRA) was proud to organize the 10th International Conference on the applications of Magnetic Resonance in Food Science to celebrate its 10th anniversary. This scientific event was held from 13 to 15 September 2010 in Clermont-Ferrand. The conference attracted 90 participants from 14 countries from all over the world. The conference included 7 invited lectures, 19 oral presentations and 27 oral poster presentations. Moreo...
Bioaccessibility and Digestibility of Lipids from Food
The structure of a food influences the way it is transformed during processing and digestion. This in turn has an impact on nutrient bioaccessibility (release) and digestibility, and subsequently on the physiological response and health of the individual who consumes that food. Although evidence exists on the health benefits associated with the inclusion of certain lipid-rich foods (e.g. nuts, dairy products and fish) in the diet, the mechanisms that explain the physiological effects and the lo...
Food Hydrocolloids (Routledge Revivals, #3)
First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.
Agents of Change (Food Engineering)
The enzymology of milk and other products is of enormous significance for the production and quality of almost every dairy product. Milk itself is a complex biological fluid that contains a wide range of enzymes with diverse activities, some of which have identifiable functions while others are present as an accidental consequence of the mechanism of milk secretion. Over time milk enzymology has become an incredibly essential component of milk and other dairy product production, and with advanci...
Fundamentals of Cheese Science
by Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, and Paul L. H. McSweeney
This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the ana...
Natural phenolics are powerful bioactive compounds, but their use as antioxidant agents in lipid-based foodstuffs and cosmetics is limited due to their hydrophilic traits. A promising technique to overcome low solubility of phenolics is to increase their hydrophobicity by grafting with lipophilic moiety to form lipid-enriched phenolics (lipo-phenolics). Another way to enhance the amphiphilic traits of phenolics is by lipophilization with phospholipids in a suitable solvent to form phenolics-enri...
Food Waste Valorisation: Food, Feed, Fertilizer, Fuel And Value-added Products
Food insecurity, hunger, and malnutrition affect all counties worldwide; one in nine people suffers from starvation and malnourishment. At the same time, one billion tonnes of food (17%) is wasted yearly, and associated environmental problems have become emerging global issues. There is an urgency to treat food waste as a resource. This timely volume comprises eighteen chapters dealing with different aspects of food waste treatment and management in different parts of the world (1). Food waste s...
Edible Food Packaging
This book discusses the various aspects of sustainable packaging edibles in food industry. It is divided into five main parts. The first section of the book addresses details of edible films, various sources, origin, scope and functions. Second section covers different sustainable alternatives such as seed gums, fruits and vegetable peels, sea weeds, fruits wastes, dairy by products & anti-oxidant edible packaging. This book also discusses about methods of improvements of mechanical properties...
Nonthermal Processing in Agri-Food-Bio Sciences
This book addresses important questions on the legislation, regulations, sustainability, technology transfer, safety of biomaterials and mechanism of action of nonthermal processing on the molecular level of biomaterials and its impact on health. The chapters take an interdisciplinary approach that is of interest to specialists from engineering, physics, chemistry, agriculture, life sciences and beyond, with a focus on further development of existing and new applications of nonthermal processing...
Biotechnical Processing in the Food Industry
This new book, Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications, explores several newly emerged techniques and technologies that have significantly changed the scenario of the dairy and food sector by making the processes more stable and more economically viable. Worldwide adoption of these novel technologies will also, the editors believe, provide benefit to consumers in terms of enhanced food safety labeling, nutritional security, and value-added products...
Emulsion-based Encapsulation of Antioxidants (Food Bioactive Ingredients)
The limited aqueous solubility of bioactive pharmaceutical ingredients presents a tremendous challenge in the development of new drugs. In recent years, methods have been developed to protect these sensitive bioactive compounds, namely antioxidants, with the aim of increasing the public sanitation grades. Emulsion-based systems are particularly interesting as colloidal delivery encapsulation systems, because they can easily be created from food-grade ingredients using relatively simple processin...
Food Safety & Mycotoxins
Mycotoxins are increasingly attracting attention at thegovernmental, public and academic level worldwide, due to more frequent and serious contaminations of food and feedstuffs, which pose a serious threat to human health and animal production. This book reviews the latest research on mycotoxins that directly concern food safety, and especially focuses on detection technologies, risk assessment and control strategiescurrently being used in China. Gathering contributions from over 20 respected r...
Biochemistry and Biotechnology of Fermented Foods
Traditional fermented foods contribute greatly to the healthy food sources for human being. Historically, fermentation is a universal practice that our ancestors used to extend the food shelf life, to improve the palpability and importantly to provide medicinal properties. When the healthy value of fermented foods is gradually recognized, intensive throughput of biotechnological researches have been applied into many fermentative aspects, such as starters' working mode and functional genes, star...
Biosurfactants: Greener Surface Active Agents for Sustainable Future
by Deepansh Sharma
This book illustrates the importance and significance of the biosurfactants obtained from microorganisms, preferably from bacteria and yeast. It explains the superiority of biosurfactants (green molecule) over chemically synthesized surfactants for the sustainable future. The content of the present book addresses the quest for novel biosurfactants producing strains, high throughput screening methods, and production strategies. It finely describes the aptness of biosurfactants for industrial and...
Lactic Acid Bacteria in Foodborne Hazards Reduction
by Wei Chen and Arjan Narbad
This book provides an overview of the physiological basis of lactic acid bacteria and their applications in minimizing foodborne risks, such as pathogens, heavy metal pollution, biotoxin contamination and food-based allergies. While highlighting the mechanisms responsible for these biological effects, it also addresses the challenges and opportunities that lactic acid bacteria represent in food safety management. It offers a valuable resource for researchers, graduate students, nutritionists a...
Animal Drugs and Human Health
The presence of drug and chemical residues in food products from animal sources is both a public health problem and a consumer concern. This is the first book to examine and analyze this problem in a scientific, non-partisan way. The twelve contributing authors are all recognized authorities on this topics. An important resource for food scientists and analysts working with meat food products.
This is a book about the science behind whisky: its production, its measurement, and its flavor. The main purpose of this book is to review the current state of whisky science in the open literature. The focus is principally on chemistry, which describes molecular structures and their interactions, and chemical engineering which is concerned with realizing chemical processes on an industrial scale. Biochemistry, the branch of chemistry concerned with living things, helps to understand the role...
Nanoscience in Food and Agriculture 1 (Sustainable Agriculture Reviews, #20)
Nanotechnology is a fast-evolving discipline that already produces outstanding basic knowledge and industrial applications for the benefit of society. Whereas the first applications of nanotechnology have been developed mainly in material sciences, applications in the agriculture and food sectors are still emerging. Due to a rapid population growth there is a need to produce food and beverages in a more efficient, safe and sustainable way. Here, nanotechnology is a promising way to improve crop...
A Bibliography on Grapes, Wines, Other Alcoholic Beverages, and Temperance (UC Publications in Catalogs and Bibliographies, #12)
by M. A. Amerine and Axel E. Borg
This title is part of UC Press's Voices Revived program, which commemorates University of California Press's mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1996.
Handbook on Spray Drying Applications for Food Industries
Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid, continuous, cost-effective, reproducible and scalable process for producing dry powders from a fluid material by atomization through an atomizer into a hot drying gas medium, usually air. The Handbook on Spray Drying Applications for Food Industries deals with recent techniques adopted in spray drying systems for drying a vast array of food products, novel and e...
Regulatory Foundations for the Food Protection Professional
Regulatory Foundations for the Food Protection Professional is a comprehensive guide for the entry-level food protection professional (FPP) working in either the public or private sector. The book can also serve as a foundation for students in academic programs preparing for a career in food protection. Additionally, as the Food Safety Modernization Act (FSMA) is implemented, this book will provide valuable information for countries wishing to export foods and food ingredients to the U.S. and co...
Written by a researcher with experience designing, establishing, and validating biological manufacturing facilities worldwide, this is the first comprehensive introduction to disposable systems for biological drug manufacturing. It reviews the current state of the industry; tackles questions about safety, costs, regulations, and waste disposal; and guides readers to choose disposable components that meet their needs. This practical manual covers disposable containers, mixing systems, bioreactors...
Microbial Enzyme Technology in Food Applications (Food Biology)
The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade microbial enzymes or microbes (being the natural biocatalysts) is imperative. This book discusses the uses of enzymes in conventional and non-conventional food and beverage processing as well as in dairy...