Download or read book 10th Central European Congress on Food written by Muhamed Brka and published by Springer Nature. This book was released on 2022-05-16 with total page 547 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents the proceedings of the 10th Central European Congress on Food (CEFood), held on June 11-13, 2020, in Sarajevo, Bosnia and Herzegovina. It reports on recent advances in the area of food science and food technology, and is divided into 5 major topical sections: food analysis, food energy systems, food trends and competitiveness, food and feed chain management, and modern challenges. Offering a timely snapshot of cutting-edge, multidisciplinary research and developments in modern food science and technology, these proceedings facilitate the transfer of these findings to industry. As such, the book will appeal to researchers and professionals in the food and agricultural industries, as well as those at regulatory and food safety agencies.
Download or read book Green Food Processing Techniques written by Farid Chemat and published by Academic Press. This book was released on 2019-07-26 with total page 588 pages. Available in PDF, EPUB and Kindle. Book excerpt: Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. - Introduces the strategic concept of Green Food Processing to meet the challenges of the future of the food industry - Presents innovative techniques for green food processing that can be used in academia, and in industry in R&D and processing - Brings a multidisciplinary approach, with significant contributions from eminent scientists who are actively working on Green Food Processing techniques
Download or read book Nutritional and Health Aspects of Food in the Balkans written by Alina-Ioana Gostin and published by Academic Press. This book was released on 2021-05-21 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutritional and Health Aspects of Food in the Balkans s introduces and analyzes traditional foods from the Balkans. Beginning with the eating habits in Balkans, this book unfolds the history of use, origin, compositions and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products of the region. Nutritional and Health Aspects of Food in the Balkans also addresses local and international regulations and provides suggestions on how to harmonize these regulations to promote global availability of these foods. A volume in a series co-produced with Global Harmonization Initiative, Nutritional and Health Aspects of Food in the Balkans is sure to be a welcomed reference for nutrition researchers and professionals, including nutritionists, dieticians, food scientists, food technologists, toxicologists, regulators, and product developers as well as educators, and students. - Analyzes nutritional and health claims in the Balkan region - Includes traditional foods from the Balkans - Explores both scientific and anecdotal diet-based health claims - Examines if foods meet regulatory requirements and how to remedy noncompliance - Reviews the influence of historical eating habits on today's diets
Download or read book Composites Materials for Food Packaging written by Giuseppe Cirillo and published by John Wiley & Sons. This book was released on 2018-05-04 with total page 395 pages. Available in PDF, EPUB and Kindle. Book excerpt: The novel insights, as well as the main drawbacks of each engineered composites material is extensively evaluated taking into account the strong relationship between packaging materials, environmental and reusability concerns, food quality, and nutritional value. Composites, by matching the properties of different components, allow the development of innovative and performing strategies for intelligent food packaging, thus overcoming the limitations of using only a single material. The book starts with the description of montmorillonite and halloysite composites, subsequently moving to metal-based materials with special emphasis on silver, zinc, silicium and iron. After the discussion about how the biological influences of such materials can affect the performance of packaging, the investigation of superior properties of sp2 carbon nanostructures is reported. Here, carbon nanotubes and graphene are described as starting points for the preparation of highly engineered composites able to promote the enhancement of shelf-life by virtue of their mechanical and electrical features. Finally, in the effort to find innovative composites, the applicability of biodegradable materials from both natural (e.g. cellulose) and synthetic (e.g. polylactic acid – PLA) origins, with the aim to prove that polymer-based materials can overcome some key limitations such as environmental impact and waste disposal.
Download or read book Food Biofortification Technologies written by Agnieszka Saeid and published by CRC Press. This book was released on 2017-11-22 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biofortification, which can be defined as the process of increasing the content/density of essential nutrients and/or its bioavailability of food with valuable compounds, is a promising means of increasing nutrient intakes. Traditional fortification practices in which exogenous nutrients are added to food can increase the content of nutrients but the use of biofortified foods with nutrients also may deliver the compounds in a more available form, as well as boost the overall relative effectiveness of these foods in raising nutrients status. Food Biofortification Technologies presents the state of the art in the field of novel methods of fortification and agricultural treatments as a way to improve the quality of obtained food products or compounds enriched with valuable nutrients. The book deals with fortification methods and agricultural treatments, which can improve the quality of food products or other agricultural compounds, providing them with a higher density of valuable nutrients. The utilization of novel products, such as feed additives and fertilizers, can avert nutrients depletion in food products. The book describes new and conventional methods of introducing valuable compounds into food components and presents the application of biosorption, bioaccumulation, and utilization of fertilizers in obtaining designer food. Attention is paid to the use of biomass as the carrier of nutrients such as microelements into the food components. The chapters are dedicated to specific food products and their nutrient components. The first chapter discusses the agronomic biofortification with micronutrients where the fertilization strategies are pointed out as a key to plant/cereals fortification. Other chapters present the fortification of animal foodstuffs such as meat, fish, milk, and eggs as well as the fortification of plant foodstuffs such as vegetables, fruits, and cereals. The book also explores advances in food fortification with vitamins and co-vitamins, essential minerals, essential fatty and amino acids, phytonutrients, and enzymes.
Download or read book Advances in Macrofungi written by Kandikere R. Sridhar and published by CRC Press. This book was released on 2021-08-31 with total page 426 pages. Available in PDF, EPUB and Kindle. Book excerpt: Large scale cultivation of macrofungi is possible with fermentation, using easily accessible lignocellulosic agricultural residues applying economical methods to generate substantial biomass, food and biofuels. Bioconversion of lignocellulosic wastes by macrofungi generates value-added fungal nutritional biomass for humans and livestock. Besides commercial cultivation techniques, other topics covered in Advances in Macrofungi: Industrial Avenues and Prospects include: the healing potential of mushrooms, industrial opportunities, mycelium-based products, forest wild mushrooms and industrial applications of white rot fungi. This book reviews the industrial applications and uses of macrofungi. It encourages students and researchers to explore non-conventional sources of nutrition as well as bioactive metabolites to serve as nutraceuticals. It emphasizes the potential of macrofungi as a source of bioactive compounds to remedy human lifestyle diseases especially cancers and cardiovascular ailments along with immunostimulation potential by Cordyceps. This book emphasizes the role of on mushrooms as a source of cosmeceuticals, flavors, essence, scents and perfumes.
Download or read book Algal Genetic Resources written by Jeyabalan Sangeetha and published by CRC Press. This book was released on 2022-09-29 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book focuses on the current and potential applications of microalgae and cyanobacteria in pharmaceuticals, nutraceuticals, and cosmeceuticals. The book deals with the very recent and advanced techniques and technologies in algal cultivation and extraction for its application. The chapters discuss the biological importance, properties, and uses of algal metabolites and microalgae-based compounds in drug development, in food nutrition enhancement, and in the development of cosmetics with medicinal properties. The chapter authors cover a range of diverse topics on algal biological resources, such as: algae as a nutraceutical and functional food ingredient the extraction of food bioactive compounds from microalgae spirulina-derived nutraceuticals and their applications in the food industry anticancer compounds from freshwater microalgae cosmetic applications of microalgal and cyanobacterial pigments and more This unique book, Algal Genetic Resources: Cosmeceuticals, Nutraceuticals, and Pharmaceuticals from Algae, will enlighten readers on the vast usefulness of microalgae and cyanobacteria as an important resource for the cosmeceutical, pharmaceutical and nutraceutical industries for their broad biotechnological potential industrial applications. The volume will be a valuable reference for scientists and researchers in these areas as well as for advanced students and faculty in ecology, phycology, botany, agriculture, biotechnology, microbiology, environmental biotechnology, plant science, and life sciences.
Download or read book Handbook of Research on Advances and Applications in Refrigeration Systems and Technologies written by Gaspar, Pedro Dinis and published by IGI Global. This book was released on 2015-08-28 with total page 1037 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, the sustainability and safety of perishable foods has become a major consumer concern, and refrigeration systems play an important role in the processing, distribution, and storage of such foods. To improve the efficiency of food preservation technologies, it is necessary to explore new technological and scientific advances both in materials and processes. The Handbook of Research on Advances and Applications in Refrigeration Systems and Technologies gathers state-of-the-art research related to thermal performance and energy-efficiency. Covering a diverse array of subjects—from the challenges of surface-area frost-formation on evaporators to the carbon footprint of refrigerant chemicals—this publication provides a broad insight into the optimization of cold-supply chains and serves as an essential reference text for undergraduate students, practicing engineers, researchers, educators, and policymakers.
Download or read book Handbook of Marine Microalgae written by Se-Kwon Kim and published by Academic Press. This book was released on 2015-04-30 with total page 605 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Microalgae: Biotechnology Advances offers complete coverage of marine microalgae, including biology, production techniques, biotechnological applications, economic perspectives of applications, and environmental effects of marine microalgae blooms. With contributions from world experts, Handbook of Microalgae: Biotechnology Advances focuses on microalgae from an organism perspective to offer a complete picture from evolution to biofuel. - Focuses on a comprehensive approach from an organism point of view - Contains full coverage of all aspects of microalgae from biology through biotechnological and biomedical applications - Includes biological properties of commercial algal species - Provides microalgae screening and identification methods, culturing methods and new aspects of processing
Download or read book Value Added Products From Bioalgae Based Biorefineries Opportunities and Challenges written by Shailendra Kumar Arya and published by Springer Nature. This book was released on with total page 529 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Encapsulation Technologies for Active Food Ingredients and Food Processing written by N.J. Zuidam and published by Springer Science & Business Media. This book was released on 2009-10-30 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavor retention, mask bad tasting or bad smelling components, stabilize food ingredients, and increase their bioavailability. Encapsulation may also be used to immobilize cells or enzymes in the production of food materials or products, such as fermentation or metabolite production. This book provides a detailed overview of the encapsulation technologies available for use in food products, food processing, and food production. The book aims to inform those who work in academia or R&D about both the delivery of food compounds via encapsulation and food processing using immobilized cells or enzymes. The structure of the book is according to the use of encapsulates for a specific application. Emphasis is placed on strategy, since encapsulation technologies may change. Most chapters include application possibilities of the encapsulation technologies in specific food products or processes. The first part of the book reviews general technologies, food-grade materials, and characterization methods for encapsulates. The second part discusses encapsulates of active ingredients (e.g., aroma, fish oil, minerals, vitamins, peptides, proteins, probiotics) for specific food applications. The last part describes immobilization technologies of cells and enzymes for use within food fermentation processes (e.g., beer, wine, dairy, meat), and food production (e.g., sugar conversion, production of organic acids or amino acids, hydrolysis of triglycerides). Edited by two leading experts in the field, Encapsulation Technologies for Food Active Ingredients and Food Processing will be a valuable reference source for those working in the academia or food industry. The editors work in both industry or academia, and they have brought together in this book contributions from both fields.
Download or read book A Catalog of Scolytidae and Platypodidae Coleoptera written by Donald E. Bright and published by NRC Research Press. This book was released on 2002 with total page 538 pages. Available in PDF, EPUB and Kindle. Book excerpt: This publication is the second supplement to the 1992 catalog and udates information from 1995 to the end of 1999. A bibliography including over 1300 references is included. A complete index to all species names, both valid and invalid, of the world fauna Scolytidae and Platypodidae is included.
Download or read book Sustainable Development Concepts Methodologies Tools and Applications written by Management Association, Information Resources and published by IGI Global. This book was released on 2017-10-31 with total page 1756 pages. Available in PDF, EPUB and Kindle. Book excerpt: To maintain a healthy ecosystem for contemporary society, and for future generations, policies must be implemented to protect the environment. This can be achieved by consistent evaluation of new initiatives and strategies. Sustainable Development: Concepts, Methodologies, Tools, and Applications is a comprehensive source of scholarly information on the latest research for sustainability concerns across a multidisciplinary perspective. Highlighting a broad range of innovative topics such as renewable energy, urban development, and green technologies, this multi-volume book is ideally designed for academics, researchers, professionals, students, and practitioners interested in the preservation of the environment.
Download or read book Developing Sustainable and Health Promoting Cereals and Pseudocereals written by Marianna Rakszegi and published by Elsevier. This book was released on 2023-03-27 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt: Developing Sustainable and Health Promoting Cereals and Pseudocereals: Conventional and Molecular Breeding reviews the most recent developments in the fields of cereal and pseudocereal breeding, with particular emphasis on the latest biotechnological techniques likely to lead to breakthrough changes in plant breeding. The book provides comprehensive information on the use of genetic resources or pre-breeding activities to improve health-related properties of cereals and pseudocereals. The text also explores targeted field-management practices and the latest in biotechnological methodologies, and offers a cohesive overview necessary for understanding the potential impacts and benefits of improved production of cereals and pseudocereals with high-nutritional value. - Includes coverage of cereals and pseudocereals in a single comprehensive volume - Focuses on sustainable circular economy, including assurance of food safety, quality, and health benefits - Examines breeding to attain robust cereal and pseudocereals with higher nutritional value and adapted to specific regions, climate change, and global warming
Download or read book Emerging and Traditional Technologies for Safe Healthy and Quality Food written by Viktor Nedović and published by Springer. This book was released on 2015-12-16 with total page 487 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends. The 6th CEFood, held in Novi Sad, Serbia, May 23-26, 2012, highlighted the novel technologies and traditional foods aimed at both the European and global markets. Specifically, CEFood 2012 focused on the latest progress in fundamental and applied food science, research and development, innovative technology, food ingredients, novel trends in nutrition and health, functional and bioactive food, food engineering, food safety and quality and the food and feed market. This book will consist of contributions from various presenters at CEFood 2012, covering the major themes of this Congress. Chapters contributed by expert presenters from the 6th CEFood Congress of 2012 Highlights the novel technologies of food science Discusses the future of the food industry and food research
Download or read book Food Processing Technologies written by Amit K. Jaiswal and published by CRC Press. This book was released on 2016-08-05 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt: The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the food. It also enhances color and texture while maintaining quality of products and makes them edible. However, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins and bioactive metabolites among others. Food Processing Technologies: Impact on Product Attributes covers a range of food processing technologies and their effect on various food product attributes, such as bioactive compounds, safety, and sensory and nutritional aspects of the food upon processing. There are eight major parts in the book. Part I covers the conventional processing technologies. Parts II, III, IV, and V deal with various novel processing technologies, including impingement processing technologies, electro-magnetic processing technologies, physico-mechanical processing technologies, and electro-technologies. Part VI introduces chemical processing technologies. Part VII comprise irradiation processing technology, and the final part is focused on biological processing technology, detailing the application of enzymes in food processing. Numerous studies were carried out to find the impact of these processing technologies on various aspects of food and associated health promotion properties. Both positive and negative results were obtained based on nature of foods, processing type, and duration of processing, and this book covers these results in depth.
Download or read book Current Catalog written by National Library of Medicine (U.S.) and published by . This book was released on 1993 with total page 1628 pages. Available in PDF, EPUB and Kindle. Book excerpt: First multi-year cumulation covers six years: 1965-70.
