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Innovative Food Processing Technologies
Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of ...
Emerging Technologies for Food Processing
The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. - Provides an extensive list of research sources to further research development - Presents current and thorough research results and critical reviews - Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization
Non-Thermal Processing of Functional Foods
Functional foods, also known as nutraceuticals, began to gain prominence in the 1980s in Japan as “foods for specified health use” and became more widely recognized in the 1990s as research and interest in foods that could provide specific health benefits beyond essential nutrition grew worldwide. These foods are typically enriched with bioactive components or formulated to contain substances or live microorganisms with a possible health-enhancing or disease-preventing value and at a safe and sufficiently high concentration to achieve the intended benefit. Usually, the added ingredients are classified as nutrients, dietary fiber, phytochemicals, other substances, or probiotics. The produ...
The Study of Food Science and Nutritional Value
The Study of Food Science and Nutritional Value explores the intricate relationship between food, nutrition, and health, emphasizing the importance of sustainable and nutritious diets for a growing global population. With the challenge of providing healthy diets for 9 billion people by 2050, this book delves into food production, preservation, and processing to improve nutrient quality, reduce food loss, and extend shelf life. The book covers the biological and chemical structure of food, the role of nutrition in disease prevention, and the impact of globalized food systems on dietary habits. Readers will gain insights into key topics like food processing, microbiology, and the differences between healthy and unsanitary foods. It also highlights the challenges of undernutrition, obesity, and diet-related diseases caused by evolving lifestyles and dietary patterns. This comprehensive guide is perfect for students, researchers, and anyone passionate about understanding food science, nutrition, and global health.
Emerging Technologies in Meat Processing
Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while maintaining quality and safety attributes. This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. It is part of the IFST Advances in Food Science book series.
Biomass Valorization Technologies
This book presents a multifaceted examination of biomass valorization, biofuel, and bioenergy across diverse sectors and seeks to address the fundamental aim of advancing sustainable energy solutions while mitigating environmental challenges. It delves into the promising realm of algal biofuel production, exploring novel cultivation techniques and the potential for algae to become a game-changing clean energy source. It addresses the challenges and insights within the bioenergy and biofuels sector, laying the groundwork for understanding the complex dynamics of this field. Provides multifaceted examination of the rapidly evolving landscape of biomass valorization, biofuel, and bioenergy acro...
Bioactive Peptides from Food
A growing body of scientific evidence has revealed that many food peptides exhibit specific biological activities in addition to their established nutritional value. Bioactive peptides present in foods may help reduce the worldwide epidemic of chronic diseases that account for a great number of premature deaths annually. Bioactive peptides can be defined as isolated small fragments of proteins which provide some physiological health benefits. They act as potential modifiers reducing the risk of many chronic diseases. Bioactive Peptides from Food: Sources, Analysis, and Functions considers fundamental concepts, sources, hydrolysis, fractionation, purification, analysis, chemical synthesis, fu...
Pulse Chemistry and Technology
Like cereal, pulse processing is one of the oldest and most important of all food processing, which encompasses a diverse range of products. Pulses are widely grown throughout the world and their dietary and economic importance is globally appreciated and well recognized. Although cereal processing has several dedicated text books, no dedicated text on pulse processing is currently available for food science and technology graduates. This book aims to address this oversight, starting with a chapter highlighting the importance of pulses, their production and consumption trends. The coverage in subsequent chapters provides details on the physical and chemical characteristics of pulses, starche...
