Download or read book Technological Developments in Food Preservation Processing and Storage written by Seydi Yıkmış and published by Engineering Science Reference. This book was released on 2019-11-22 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This book explores the latest technological developments in food preservation, processing, and storage"--

Download or read book The Future of Food Preservation written by Midwest Research Institute (Kansas City, Mo.) and published by . This book was released on 1957 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Future of Food Preservation written by and published by . This book was released on 1957 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Future of Food Preservation written by Midwest Research Institute (Kansas City, Mo.) and published by . This book was released on 1957 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Future Foods written by Rajeev Bhat and published by Elsevier. This book was released on 2021-12-08 with total page 786 pages. Available in PDF, EPUB and Kindle. Book excerpt: Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference. Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain Highlights potential industrial opportunities and supports circular economy concepts Proposes novel concepts to address various sustainability challenges that can affect and have an impact on the future generations

Download or read book The Future of Food Preservation written by Sarah C. Lechtman and published by . This book was released on with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Food Preservatives written by Nicholas J. Russell and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt: For centuries man has treated food to prolong its edible life, and nowadays both traditional and modern preservatives are used widely to ensure the satisfactory maintenance of quality and safety of foods. There continues to be increased public concern about the use of food additives, including preservatives, resulting from a perception that some of them may have deleterious effects on health. However, as eating habits have changed with an emphasis on what has been popularly termed a `healthy diet', there is at the same time a concern that reduction in preservative usage could lead to loss of safety and protection from food poisoning. While some preservatives are coming under increasing regulatory pressure others, particularly more natural ones, are receiving increased attention and gaining in importance and acceptability. This book supports the continued safe and effective use of preservatives within these current constraints. It therefore gives detailed information on the practical use of the major antimicrobial preservatives. Uniquely, it couples this with current understanding of their modes of action, at the levels of cellular physiology and biochemistry, in such a way as to provide a sound scientific basis for their efficacy. Such an approach also encourages the future logical development and use of preservatives.

Download or read book Strategies to Reduce Sodium Intake in the United States written by Institute of Medicine and published by National Academies Press. This book was released on 2010-11-14 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers.

Download or read book Food Safety and Preservation written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2018-04-18 with total page 698 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Safety and Preservation: Modern Biological Approaches to Improving Consumer Health explores the most recent and investigated hot topics in food safety, microbial contamination, food-borne diseases and advanced preservation methods. It brings together the significant, evidence-based scientific progress of various approaches to improve the safety and quality of foods, also offering solutions to help address food industry challenges. Recent studies and technological advancements in biological control are presented to control foodborne pathogens. In addition, analytical methods for reducing potential biological hazards make this book essential to researchers, scientists, technologists and grad students. Covers all aspects of food contamination, from food degradation, to food-borne diseases Examines validated, biological control approaches to reduce microbial and chemical contamination Includes detailed discussions of risk and safety assessments in food preservation

Download or read book Food Quality and Shelf Life written by Charis M. Galanakis and published by Academic Press. This book was released on 2019-06-25 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in the performance evaluation of future packaging for fresh produce in the cold chain and temperature management in the supply chain. Presents insights regarding new trends in emerging technologies in the field Includes hot topics, such as modified atmosphere packaging and active materials to improve shelf-life Provides shelf-life assessment and modeling methodologies and accelerated shelf-life testing

Download or read book Food Packaging and Preservation written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2017-10-20 with total page 590 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Packaging and Preservation, Volume 9 in the Handbook of Food Bioengineering series, explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods. This volume contains valuable information and novel ideas regarding recently investigated packaging techniques and their implications on food bioengineering. In addition, classical and modern packaging materials and the impact of materials science on the development of smart packaging approaches are discussed. This book is a one-stop-shop for anyone in the food industry seeking to understand how bioengineering can foster research and innovation. Presents cutting technologies and approaches utilized in current and future food preservation for both food and beverages Offers research methods for the creation of novel preservatives and packaging materials to improve the quality and lifespan of preserved foods Features techniques to ensure the safe use of foods for longer periods of time Provides solutions of antimicrobial films and coatings for food packaging applications to enhance food safety and quality

Download or read book Innovative Preservation Technology for the Fresh Fruit and Vegetables written by Bernardo Pace and published by MDPI. This book was released on 2021-08-17 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt: The preservation of freshness of fruits and vegetables until their consumption is the aim of many research activities. The quality losses of fresh fruit and vegetables during cold chain are frequently attributable to an inappropriate use of postharvest technologies. Moreover, especially when fresh produce is transported to distant markets, it is necessary to adopt proper storage solutions in order to preserve the initial quality. Nowadays, for each step of the supply chain (packing house, cold storage rooms, precooling center, refrigerate transport, and distribution), innovative preservation technologies are available that, alone or in combination, could preserve the fresh products in order to maintain the principal quality and nutritional characteristics. In this Special Issue, these preservation technologies will be described, highlighting their effect on quality maintenance.

Download or read book Handbook of Food Preservation written by M. Shafiur Rahman and published by CRC Press. This book was released on 2007-07-16 with total page 1088 pages. Available in PDF, EPUB and Kindle. Book excerpt: The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr

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 586 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 Sustainable Production Technology in Food written by Jose M. Lorenzo and published by Academic Press. This book was released on 2021-08-06 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainability is an essential part of our modern food production system. Carrying out food research that considers environmental, social, and economic factors, is a major objective for food producers and researchers. Strategic development and use of technology can greatly assist in the progression toward a more sustainable food system. Sustainable Production Technology in Food explores important scientific and practical aspects related to sustainable technologies used in all aspects of the food system. This book is organized into 13 chapters, that cover the main concepts related to sustainability and technology. Coverage includes current technology in the industry, technological developments to improve sustainability of food production (biopreservation, pulsed electric fields, high pressure processing, ultrasound, cold plasma, and nanotechnology), regulatory aspects, and future perspectives. Presents a comprehensive discussion around the technological advances of sustainable food production Addresses the current relationship between food production and sustainability Focuses on how technology can impact the sustainability of the food production system

Download or read book Symposium on the Future of Food Preservation Kansas City Mo 2 3 April 1957 Proceedings written by S.C. Lechtman and published by . This book was released on 1957 with total page 191 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Modern Technology on Food Preservation 2nd Edition written by NPCS Board and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2012-06-02 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Preservation has become an integral part of the food processing industry. There are various methods of food preservation; drying, canning, freezing, food processing etc. Food processing is one the method of food preservation which is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry. Canning is one of the various methods of food preservation in which the food is processed and then sealed in an airtight container. This process prevents microorganisms from entering and proliferating inside. Dehydration is the process of removing water or moisture from a food product. Food dehydration is safe because water is removed from the food. Freezing is also one of the most commonly used processes commercially and domestically for preserving a very wide range of food including prepared food stuffs which would not have required freezing in their unprepared state. Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases seasonal availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by deactivating spoilage and pathogenic micro organisms. Nanotechnology exhibits great potential for the food industry. New methods for processing nanostructures are being developed having novel properties that were not previously possible. As such, due to the recent up gradation of preservation techniques, the preservation industry is also growing almost at the same rate as the food industry which is about 10 to 12% per year. The purpose of this book is to present the elements of the technology of food preservation. It deals with the products prepared from various fruits and vegetables commercially. Relevant information on enzymes, colours, additives, flavours, adulteration, etc., has been given. This book also contains photographs of equipments and machineries used in food preservation. This book will be very useful for new entrepreneurs, food technologists, industrialists, libraries etc.