Download or read book Food Science and Technology written by Oluwatosin Ademola Ijabadeniyi and published by Walter de Gruyter GmbH & Co KG. This book was released on 2020-12-07 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.

Download or read book Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies written by Craig Leadley and published by Woodhead Publishing. This book was released on 2015-11-18 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture. Part One looks at innovation in the food supply chain, while Part Two covers emerging technologies in food processing and packaging. Subsequent sections explore innovative food preservation technologies in themed chapters and sustainability and future research needs in food manufacturing. - Addresses issues such as energy reduction and rising costs in food manufacture - Assesses current supply chain technologies and the emerging advancements in the field, including key chapters on food processing technologies - Covers the complete food manufacturing scale, compiling significant research from academics and important industrial figures

Download or read book Novel Technologies in Food Science written by Anna McElhatton and published by Springer Science & Business Media. This book was released on 2011-11-17 with total page 433 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book covers novel technologies, including high pressure, antimicrobials, and electromagnetism, and their impact.

Download or read book Handbook of Research on Food Science and Technology written by Monica Chavez-Gonzalez and published by CRC Press. This book was released on 2019-01-15 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics. Volume 1 of the 3-volume set focuses on food technology and chemistry. The chapters examine edible coatings, bioactive compounds, essential oils in active food packaging, food industrial wastes as raw material for nanostructure production, and more.

Download or read book Trends in Personalized Nutrition written by Charis M. Galanakis and published by Academic Press. This book was released on 2019-05-23 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: Trends in Personalized Nutrition explores the topic of personalized nutrition from multiple angles, addressing everything from consumer acceptance, to policies and cognitive dissonance. Sections in the book cover epigenetics, nutrigenomics, predicting glycemic response, and metabolomics and the role of bacteria. In addition, the book explores diet, obesity and personalized nutrition for athletes, women, and infants and children, along with a section on the role of modern technology in the promotion of personalized nutrition. Nutritionists, food technologists, food chemists, new product developers, academics, and researchers and physicians working in the field of nutrition will find this to be a great reference. - Addresses consumer acceptance, policies and cognitive dissonance in nutrition - Discusses epigenetics, nutrigenomics, how to predict glycemic response, and metabolomics and the role of bacteria - Explores diet and obesity - Considers personalized nutrition for athletes, women, infants and children - Contemplates the role of modern technology in personalized nutrition

Download or read book Developing Technologies in Food Science written by Murlidhar Meghwal and published by CRC Press. This book was released on 2017-06-01 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new volume, the 7th in the Innovations in Agricultural & Biological Engineering book series, focuses on emerging trends, applications and challenges in food science and technology. While food science and technology is not a new field, it is constantly changing due to new technology, new science, and new demands. This multidisciplinary book not only considers food processing, preservation, and distribution, but it also taken into account the consumer’s wants and needs. Included is a report of the status of agricultural production and food processing industries in India with a national and international perspective. The book then goes on to explore new and emerging trends in the science and technology in the field, including • applications of nuclear magnetic resonance in food processing and packaging management • ultrasound processing • application of biocomposite polymers in food packaging • bioprocessing and biorefinery approaches for sustainable fisheries • adding value to food from food waste through biotechnological intervention • functional foods and the fortification of foods Covering a broad selection of topics in the field, the volume will be of interest to food scientists and technologists, food process engineers, researchers, faculty and students, and many others the food science and technology industry.

Download or read book Science Breakthroughs to Advance Food and Agricultural Research by 2030 written by National Academies of Sciences, Engineering, and Medicine and published by National Academies Press. This book was released on 2019-04-21 with total page 243 pages. Available in PDF, EPUB and Kindle. Book excerpt: For nearly a century, scientific advances have fueled progress in U.S. agriculture to enable American producers to deliver safe and abundant food domestically and provide a trade surplus in bulk and high-value agricultural commodities and foods. Today, the U.S. food and agricultural enterprise faces formidable challenges that will test its long-term sustainability, competitiveness, and resilience. On its current path, future productivity in the U.S. agricultural system is likely to come with trade-offs. The success of agriculture is tied to natural systems, and these systems are showing signs of stress, even more so with the change in climate. More than a third of the food produced is unconsumed, an unacceptable loss of food and nutrients at a time of heightened global food demand. Increased food animal production to meet greater demand will generate more greenhouse gas emissions and excess animal waste. The U.S. food supply is generally secure, but is not immune to the costly and deadly shocks of continuing outbreaks of food-borne illness or to the constant threat of pests and pathogens to crops, livestock, and poultry. U.S. farmers and producers are at the front lines and will need more tools to manage the pressures they face. Science Breakthroughs to Advance Food and Agricultural Research by 2030 identifies innovative, emerging scientific advances for making the U.S. food and agricultural system more efficient, resilient, and sustainable. This report explores the availability of relatively new scientific developments across all disciplines that could accelerate progress toward these goals. It identifies the most promising scientific breakthroughs that could have the greatest positive impact on food and agriculture, and that are possible to achieve in the next decade (by 2030).

Download or read book Trends in Packaging of Food Beverages and Other Fast Moving Consumer Goods FMCG written by Neil Farmer and published by Elsevier. This book was released on 2013-02-26 with total page 347 pages. Available in PDF, EPUB and Kindle. Book excerpt: Packaging plays an essential role in protecting and extending the shelf life of a wide range of foods, beverages and other fast-moving consumer goods. There have been many key developments in packaging materials and technologies in recent years, and Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) provides a concise review of these developments and international market trends.Beginning with a concise introduction to the present status and trends in innovations in packaging for food, beverages and other fast-moving consumer goods, the book goes on to consider modified atmosphere packaging and other active packaging systems, including smart and intelligent packaging, and the role these play in augmenting and securing the consumer brand experience. Developments in plastic and bioplastic materials and recycling systems are then discussed, followed by innovations and trends in metal, paper and paperboard packaging. Further chapters review international environmental and sustainability regulatory and legislative frameworks, before the use of nanotechnology, smart and interactive packaging developments for enhanced communication at the packaging/user interface are explored. Finally, the book concludes by considering potential future trends in materials and technologies across the international packaging market.With its distinguished editor and international team of expert contributors, Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) is an important reference tool, providing a practical overview of emerging packaging technologies and market trends for research and design professionals in the food and packaging industry, and academics working in this area. - Introduces the present status, current trends and new innovations in the field whilst considering future trends in materials and technologies - Considers modified atmosphere packaging and other active packaging systems including smart and intelligent packaging - Discusses developments in plastic and bioplastic materials and recycling systems

Download or read book State of the Art Technologies in Food Science written by Murlidhar Meghwal and published by CRC Press. This book was released on 2018-08-14 with total page 397 pages. Available in PDF, EPUB and Kindle. Book excerpt: There has been a growing interest in the health benefits derived from fruits and vegetables and the food products based on them. Many foods contain various phytochemicals, flavonoids, fibers, macronutrients and micronutrients, minerals, etc. that are good for health and essential for keeping good health. This volume provides a global perspective of the current state of food and health research, innovation, and emerging trends. It focuses on topics of food for better health, including functional foods and nutraceutical foods. The book is divided into several sections, covering: • Foods for Human Health Promotion and Prevention of Diseases, which include fruits, vegetables, and grains: their peels and fiber for better human health, health prospects of bioactive peptides derived from seed storage proteins, mushrooms as a novel source of antihyperlipidemic agents, and emerging foodborne illnesses and their prevention. • Specific Fruits, Spices and Dairy-Based Functional Foods for Human Health, which looks at the functional medicinal values of fenugreek, fruits as functional foods, and functional fermented dairy products. • Issues, Challenges, and Specialty Topics in Food Science, which focuses mainly on the stability issues of whole wheat flour, physicochemical properties and quality of food lipids, methods for food analysis and quality control, and interventions of ohmic heating technology in foods. The volume will be of interest to health practitioners, food specialists, nutrition producers and suppliers, practicing food process engineers, food technologists, researchers, food industry professionals, and faculty and upper-level students in food science.

Download or read book Food Science Technology and Nutrition for Babies and Children written by Tomy J. Gutiérrez and published by Springer Nature. This book was released on 2020-03-13 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt: Infants and children are regularly fed with processed foods, yet despite their importance in human development, these foods are rarely studied. This important book provides an exhaustive analysis of key technologies in the development of foods for babies and children, as well as the regulation and marketing of these food products. Contributors cover different aspects of food science and technology in development of baby foods, making this text an unique source of information on the subject. Food Science, Technology, and Nutrition for Babies and Children includes relevant chapters on infant milk formulas, essential fatty acids in baby foods, baby food-based cereals and macro- and micronutrients. This book also offers alternatives from the point of view of food technology for babies and children with special diet regimes associated to metabolic or enzymatic diseases such as allergy to casein, phenylalanine (phenylketonuria or commonly known as PKU) and gluten (celiac disease), or lactose intolerance. This book also addresses some nutritional aspects of babies and children in terms of the childhood obesity, child’s appetite and parental feeding. With its comprehensive scope and up-to-date coverage of issues and trends in baby and children’s foods, this is an outstanding book for food scientists and technologists, food industry professionals, researchers and nutritionists working with babies and children.

Download or read book Food Industry written by Doris Cunningham and published by . This book was released on 2016 with total page 163 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides an assessment of the food industry. It discusses trends and current issues. Chapter One gives an overview of the main microbial enzymes in the food industry. Chapter Two focuses on trends and challenges for the hygiene of conveyor belts in food production. Chapter Three identifies energy-saving opportunities (technological, organisational or behavioural) and describes tailored energy-saving measures in the food and drink industry. Chapter Four evaluates and compares the efficiency of winemaking in two developing countries (Ukraine and Bosnia and Herzegovina) from the perspective of their development. Chapter Five makes a comparison between Denominations of Origins (DO) in Castilla y Le�n in a determined period of time of economical crisis of the wine industry.

Download or read book Trends in Food Engineering written by Jorge E. Lozano and published by CRC Press. This book was released on 2000-06-07 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data. The second section, on advances in food processing, includes recent developments in minimal preservation and thermal and nonthermal processing of foods. The book concludes with current topics in food engineering, including applied biotechnology, food additives, and functional properties of proteins.

Download or read book Green Technologies in Food Production and Processing written by Joyce Boye and published by Springer Science & Business Media. This book was released on 2012-01-11 with total page 684 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. This will be followed by reviews of current and novel on-farm practices that are more environmentally-friendly, technologies for food processing that reduce chemical and energy use and emissions as well as novel analytical techniques for R&D and QA which reduce solvent, chemical and energy consumption. Technologies for waste treatment, "reducing, reusing, recycling", and better water and energy stewardship will be reviewed. In addition, the last section of the book will attempt to look at technologies and processes that reduce the generation of process-induced toxins (e.g., trans fats, acrylamide, D-amino acids) and will address consumer perceptions about current and emerging technologies available to tackle these processing and environmental issues.

Download or read book Food Science and Technology written by Geoffrey Campbell-Platt and published by John Wiley & Sons. This book was released on 2011-08-26 with total page 799 pages. Available in PDF, EPUB and Kindle. Book excerpt: This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. Food Science and Technology, supported by the International Union of Food Science and Technology comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers and researchers from across the world. All authors are recognised experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organisations. Expertly drawn together, produced and edited, Food Science and Technology provides the following: Coverage of all the elements of food science and technology degree programs internationally Essential information for all professionals in the food industry worldwide Chapters written by authoritative, internationally respected contributing authors A must-have reference book for libraries in every university, food science and technology research institute, and food company globally Additional resources published on the book's web site: www.wiley.com/go/campbellplatt About IUFoST The International Union of Food Science and Technology (IUFoST) is a country-membership organisation representing some 65 member countries, and around 200,000 food scientists and technologists worldwide. IUFoST is the global voice of food science and technology, dedicated to promoting the sharing of knowledge and good practice in food science and technology internationally. IUFoST organises World Congresses of Food Science and Technology, and has established the International Academy of Food Science and Technology (IAFoST) to which eminent food scientists can be elected by peer review. For further information about IUFoST and its activities, visit: www.iufost.org

Download or read book Food Process Engineering written by Murlidhar Meghwal and published by CRC Press. This book was released on 2016-12-08 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a global perspective of present-age frontiers in food process engineering research, innovation, and emerging trends. It provides an abundance of new information on a variety of issues and problems in food processing technology. Divided into five parts, the book presents new research on new trends and technologies in food processing, ultrasonic treatment of foods, foods for specific needs, food preservation, and food hazards and their controls.

Download or read book Electromagnetic Technologies in Food Science written by Vicente M. Gómez-López and published by John Wiley & Sons. This book was released on 2021-12-13 with total page 469 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrum Electromagnetic Technologies in Food Science examines various methods employed in food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, this is an up-to-date volume that features vital contributions coming from an international panel of experts who have shared both fundamental and advanced knowledge of information on the dosimetry methods, and on potential applications of gamma irradiation, electron beams, X-rays, radio and microwaves, ultraviolet, visible, pulsed light, and more. Organized into four parts, the text begins with an accessible overview of the physics of the electromagnetic spectrum, followed by discussion on the application of the EM spectrum to non-thermal food processing. The physics of infrared radiation, microwaves, and other advanced heating methods are then deliberated in detail—supported by case studies and examples that illustrate a range of both current and potential applications of EM-based methods. The concluding section of the book describes analytical techniques adopted for quality control, such as hyperspectral imaging, infrared and Raman spectroscopy. This authoritative book resource: Covers advanced theoretical knowledge and practical applications on the use of EM spectrum as novel methods in food processing technology Discusses the latest progress in developing quality control methods, thus enabling the control of continuous fast-speed processes Explores future challenges and benefits of employing electromagnetic spectrum in food technology applications Addresses emerging processing technologies related to improving safety, preservation, and overall quality of various food commodities Electromagnetic Technologies in Food Science is an essential reading material for undergraduate and graduate students, researchers, academics, and agri-food professionals working in the area of food preservation, novel food processing techniques and sustainable food production.

Download or read book Novel Food Processing Technologies written by Gustavo V. Barbosa-Canovas and published by CRC Press. This book was released on 2004-11-30 with total page 716 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve