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| Author | : Andrew Proctor |
| Publisher | : Royal Society of Chemistry |
| Total Pages | : 528 |
| Release | : 2018-01-17 |
| Genre | : Business & Economics |
| ISBN | : 1782625186 |
This updated edition provides a review of the current major technologies that reduce energy cost and reduce environmental impact while maintaining food safety and quality.
| Author | : Suvendu Bhattacharya |
| Publisher | : John Wiley & Sons |
| Total Pages | : 754 |
| Release | : 2014-11-17 |
| Genre | : Technology & Engineering |
| ISBN | : 111840632X |
Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.
| Author | : Alexandru Mihai Grumezescu |
| Publisher | : Academic Press |
| Total Pages | : 500 |
| Release | : 2018-03-17 |
| Genre | : Technology & Engineering |
| ISBN | : 0128114983 |
Alternative and Replacement Foods, Volume 17, a volume in the Handbook of Food Bioengineering series, presents the most up-to-date research on synthetic and replacement food components for scientists and researchers. The book helps them understand the significant impact of these foods on the length and quality of life of consumers. It presents a solid resource that brings together multidisciplinary research and its relationship to various disciplines. Readers will find a broad range of potential outcomes discussed, such as food safety, human and animal health benefits, and the development of new and novel foods through the bio-fortification of nutrients in foods. - Discusses how specialty food products improve diet and heath - Summarizes advances in dietary supplements, probiotics and nutraceuticals - Includes research advances on snacks, vegan diets, gluten-free foods and more - Provides identification and research studies on anti-obesity foods - Presents information on alternative protein sources
| Author | : Charis M. Galanakis |
| Publisher | : Academic Press |
| Total Pages | : 366 |
| Release | : 2019-07-20 |
| Genre | : Technology & Engineering |
| ISBN | : 0128175176 |
The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products. The book covers consumer wellness as it relates to food ingredients and functional foods, alternative ingredients, food products fortified with extracts derived from food processing by-products, food products based on Omega-3 polyunsaturated fatty acids and their health effects, selected superfoods and related super diets, edible insects, microalgae as health ingredients for functional foods and spirulina related products, fruit-based functional foods, pro- and pre-biotics, gluten-free products, and bioaromas. Food scientists, food technologists and nutrition researchers working on food applications and food processing will find this book extremely useful. In addition, those interested in the development of innovative products and functional foods will also benefit from this reference, as will students who study food chemistry, food science, technology, and food processing in postgraduate programs. - Connects integrally new and reconsidered food ingredients with innovative food products - Addresses consumer wellness as it relates to food ingredients and functional foods - Analyzes food products and processes with the highest market potential
| Author | : Farid Chemat |
| Publisher | : Academic Press |
| Total Pages | : 588 |
| Release | : 2019-07-26 |
| Genre | : Technology & Engineering |
| ISBN | : 0128154438 |
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
| Author | : Alexandra Maertens |
| Publisher | : Royal Society of Chemistry |
| Total Pages | : 225 |
| Release | : 2022-02-01 |
| Genre | : Science |
| ISBN | : 1839164409 |
Green toxicology is an integral part of green chemistry. One of the key goals of green chemistry is to design less toxic chemicals. Therefore, an understanding of toxicology and hazard assessment is important for any chemist working in green chemistry, but toxicology is rarely part of most chemists' education. As a consequence, chemists lack the toxicological lens necessary to view chemicals in order to design safer substitutions. This book seeks to fill that gap and demonstrate how a basic understanding of toxicology, as well as the tools of in silico and in vitro toxicology, can be an integral part of green chemistry. R&D chemists, product stewards, and toxicologists who work in the field of sustainability, can all benefit from integrating green toxicology principles into their work. Topics include in silico tools for hazard assessment, toxicity testing, and lifecycle considerations, this book aims to act as a bridge between green toxicologists and green chemists.
| Author | : Charis M. Galanakis |
| Publisher | : Academic Press |
| Total Pages | : 359 |
| Release | : 2019-05-30 |
| Genre | : Technology & Engineering |
| ISBN | : 012817286X |
Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, the stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption. Written in a scientific manner to meet the needs of chemists, food scientists, technologists, new product developers and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, processes and consumption models, and analyzes the potentiality of already commercialized processes and products. This book is an integral resource that supports the current applications of proteins in the food industry, along with those that are currently under development. - Supports the current applications of proteins in the food industry, along with those that are under development - Connects the properties and health effects of proteins with sustainable sources, recovery procedures, stability and encapsulation - Explores industrial applications that are affected by aforementioned aspects
| Author | : Simona A. Bălan |
| Publisher | : Royal Society of Chemistry |
| Total Pages | : 265 |
| Release | : 2023-11-17 |
| Genre | : Science |
| ISBN | : 1837670544 |
| Author | : Bin Bin Chen |
| Publisher | : Royal Society of Chemistry |
| Total Pages | : 361 |
| Release | : 2023-11-17 |
| Genre | : Science |
| ISBN | : 1837670595 |
| Author | : Javier Hernandez-Borges |
| Publisher | : Royal Society of Chemistry |
| Total Pages | : 420 |
| Release | : 2023-06-30 |
| Genre | : Science |
| ISBN | : 1839165219 |
This book provides a general reference to the different green sample preparation approaches that have been developed in the trend towards eco-friendly methods.
