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Advances in Potato Chemistry and Technology

Advances in Potato Chemistry and Technology
A Book

by Jaspreet Singh,Lovedeep Kaur

  • Publisher : Academic Press
  • Release : 2016-01-19
  • Pages : 752
  • ISBN : 0128005769
  • Language : En, Es, Fr & De
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Advances in Potato Chemistry and Technology, Second Edition, presents the latest knowledge on potato chemistry, including the identification, analysis, and uses of chemical components in potatoes. Beginning with a brief description of potato components, the book then delves into their role during processing, then presenting information on strategies for quality optimization that provides students, researchers, and technologists working in the area of food science with recent information and updates on state-of-the-art technologies. The updated edition includes the latest information related to the identification, analysis, and use of chemical components of potatoes, carbohydrate and non-carbohydrate composition, cell wall chemistry, an analysis of glycoalkaloids, phenolics and anthocyanins, thermal processing, and quality optimization. In addition, new and sophisticated methods of quality determination of potatoes and their products, innovative and healthy potato-based foods, the future of genetically modified potatoes, and the non-food use of potatoes and their products is discussed. Includes both the emerging non-food uses of potato and potato-by-products as well as the expanding knowledge on the food-focused use of potatoes Presents case studies on the problems, factors, proposed solutions, and pros and cons of each, allowing readers facing similar concerns and issues to effectively and efficiently identify an appropriate solution Written by a global collection of experts in both food and non-food potato science

Potato Breeding: Theory and Practice

Potato Breeding: Theory and Practice
A Book

by John E. Bradshaw

  • Publisher : Springer Nature
  • Release : 2021
  • Pages : 569
  • ISBN : 3030644146
  • Language : En, Es, Fr & De
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The potato (Solanum tuberosum) is the world's fourth most important food crop after maize, rice and wheat with 377 million tonnes fresh-weight of tubers produced in 2016 from 19.2 million hectares of land, in 163 countries, giving a global average yield of 19.6 t ha-1 (http://faostat.fao.org). About 62% of production (234 million tonnes) was in Asia (191), Africa (25) and Latin America (18) as a result of steady increases in recent years, particularly in China and India. As a major food crop, the potato has an important role to play in the United Nations "2030 Agenda for Sustainable Development" which started on 1 January 2016 (http://faostat.fao.org). By 2030 the aim is to "ensure access by all people, in particular the poor and people in vulnerable situations, including infants, to safe, nutritious and sufficient food all year round". By then, the world population is expected to reach 8.5 billion and continue to increase to 9.7 billion in 2050. For potatoes, the need is to increase production and improve nutritional value during a period of climate change, a key aspect of which will be the breeding of new cultivars for a wide range of target environments and consumers. The aim of the book is to help this endeavour by providing detailed information in three parts on both the theory and practice of potato breeding. Part I deals with the history of potato improvement and with potato genetics. Part II deals with breeding objectives, divided into improving yield, quality traits and resistance to the most important diseases and pests of potatoes. Part III deals with breeding methods: first, the use of landraces and wild relatives of potato in introgression breeding, base broadening and population improvement; second, breeding clonally propagated cultivars as a way to deliver potato improvement to farmers' fields; third, as an alternative, breeding potato cultivars for propagation through true potato seed; and fourth, gene editing and genetic transformation as ways of making further improvements to already successful and widely grown cultivars. Included are marker-assisted introgression and selection of specific alleles, genomic selection of many unspecified alleles and diploid F1 hybrid breeding.

Advances in Food Science and Nutrition

Advances in Food Science and Nutrition
A Book

by Visakh P. M.,Laura B. Iturriaga,Pablo Daniel Ribotta

  • Publisher : John Wiley & Sons
  • Release : 2013-11-25
  • Pages : 472
  • ISBN : 1118865634
  • Language : En, Es, Fr & De
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Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety. The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas food science, including: • Potato production, composition, and starch processing • Milk and different types of milk products • Processing and preservation of meat, poultry, and seafood • Food ingredients including additives and natural plant-based ingredients • Fruits and fruit processing • Antioxidant activity of phytochemicals and their method of analysis • The effect of food processing on bioactive compounds • Food safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrients • Trends in sensory characterization of food products • Ultrasound applications in food technology • Transformations of food flavor including aroma compounds and chemical reactions that influence flavor • Storage technologies for fresh fruits

Handbook of Vegetable Preservation and Processing

Handbook of Vegetable Preservation and Processing
A Book

by Y. H. Hui,E. Özgül Evranuz

  • Publisher : CRC Press
  • Release : 2015-11-05
  • Pages : 990
  • ISBN : 1482212293
  • Language : En, Es, Fr & De
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The second edition of a bestseller, Handbook of Vegetable Preservation and Processing compiles the latest developments and advances in the science and technology of processing and preservation of vegetables and vegetable products. It includes coverage of topics not found in similar books, such as nutritive and bioactive compounds of vegetables; veg

Root and Tuber Crops

Root and Tuber Crops
A Book

by J.E. Bradshaw

  • Publisher : Springer Science & Business Media
  • Release : 2010-09-11
  • Pages : 298
  • ISBN : 0387927654
  • Language : En, Es, Fr & De
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It is important to include Tuber and Root Crops in the Handbook of Plant Breeding. They include starchy staple crops that are of increasing importance for global food security and relief of poverty, important millennium goals for the United Nations. Indeed, 2008 was the UN International Year of the Potato in recognition of this role of the potato as the world’s third most important food crop after wheat and rice. The other major staples are cassava, sweetpotato and yam. Together they occupy about 50 million hectares, with production at 640 million metric tons, of which 70% is in developing countries. In total there are more than 30 species of Root and Tuber Crops grown in the world today. Given the content of other volumes in the series, it makes sense to include sugar and fodder beets; swedes and turnips; and minor root and tuber crops so that the book series is as complete as possible. Like the other volumes in the series, this one will present information on the latest in applied plant breeding using the current advances in the field, from an efficient use of genetic resources to the impact of biotechnology in plant breeding. Seven crop specific chapters are proposed, together with an introduction to this diverse set of plant species. Outstanding scientists for each crop species are proposed as senior authors, who may invite co-authors to contribute part of a chapter. In order to increase the overall acceptance of the volume, balance will be sought with authors from different research groups/countries who will be asked to contribute and collaborate where appropriate. The book should be of interest to researchers in both academic and industrial settings, and in both developed and developing countries, as well as students and teachers of plant breeding. It is currently extremely important to educate and train a new generation of plant breeders given the challenges faced by humankind in producing more food for an expanding global population during a period of environmental (including climate) change.

Production of Biofuels and Chemicals with Ultrasound

Production of Biofuels and Chemicals with Ultrasound
A Book

by Zhen Fang,Richard L. Smith, Jr.,Xinhua Qi

  • Publisher : Springer
  • Release : 2014-11-26
  • Pages : 358
  • ISBN : 9401796246
  • Language : En, Es, Fr & De
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Conversion of biomass into chemicals and biofuels is an active research and development area as trends move to replace traditional fossil fuels with renewable resources. By integrating processing methods with ultrasound and microwave irradiation into biorefineries, the time-scale of many operations can be greatly reduced while the efficiency of the reactions can be remarkably increased so that process intensification can be achieved. “Production of Biofuels and Chemicals with Ultrasound” and “Production of Biofuels and Chemicals with Microwave” are two independent volumes in the Biofuels and Biorefineries series that take different, but complementary approaches for the pretreatment and chemical transformation of biomass into chemicals and biofuels. The volume “Ultrasound” provides current research advances and prospects in mechanistic principles of acoustic cavitation in sonochemistry, physical and chemical mechanisms in biofuel synthesis, reactor design for transesterification and esterification reactions, lipid extraction from algal biomass, microalgae extraction, biodiesel and bioethanol synthesis, practical technologies and systems, pretreatment of biomass waste sources including lignocellulosic materials, manures and sludges for biogas production, vibration-assisted pelleting, combined chemical-mechanical methods, valorization of starch-based wastes and techno-economic methodology. Each of the 12 chapters has been peer-reviewed and edited to improve both the quality of the text and the scope and coverage of the topics. Both volumes “Ultrasound” and “Microwave” are references designed for students, researchers, academicians and industrialists in the fields of chemistry and chemical engineering and include introductory chapters to highlight present concepts of the fundamental technologies and their application. Dr. Zhen Fang is Professor in Bioenergy, Leader and founder of biomass group, Chinese Academy of Sciences, Xishuangbanna Tropical Botanical Garden and is also adjunct Professor of Life Sciences, University of Science and Technology of China. Dr. Richard L Smith, Jr. is Professor of Chemical Engineering, Graduate School of Environmental Studies, Research Center of Supercritical Fluid Technology, Tohoku University, Japan. Dr. Xinhua Qi is Professor of Environmental Science, Nankai University, China.

Physiology of Plants Under Abiotic Stress and Climate Change

Physiology of Plants Under Abiotic Stress and Climate Change
A Book

by A. Hemantaranjan

  • Publisher : Scientific Publishers
  • Release : 2011-02-09
  • Pages : 611
  • ISBN : 9387307867
  • Language : En, Es, Fr & De
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This book is a wealth of spanking insight for directing interdisciplinary exchange of information especially in the fields of abiotic stresses and climate change for planning meaningful research as well as advancing education programmes in such indispensable areas. Apart from satisfying the acute need of this kind of exclusive edition for research teams and scientists engaged in various facets of research in plant physiology in traditional and agricultural universities, institutes and research laboratories throughout the world, it would be extremely a constructive book and a voluminus reference material for imbibing thought provoking knowledge by post-graduate and Ph.D. scholars in response to the innovative course in plant Physiology, Plant Biochemistry, PlantMolecular Biology, Plant Biotechnology, Environmental Science, Plant Pathology, Microbiology, soil Science Agricultural Chemistry, Agronomy, Horticulture, and Botany.

Quality Breeding in Field Crops

Quality Breeding in Field Crops
A Book

by Asif M. Iqbal Qureshi,Zahoor Ahmad Dar,Shabir Hussain Wani

  • Publisher : Springer
  • Release : 2019-02-15
  • Pages : 275
  • ISBN : 3030046095
  • Language : En, Es, Fr & De
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Development of superior crops that have consistent performance in quality and in quantity has not received the same emphasis in the field of genetics and breeding as merited. Specialty trait requires special focus to propagate. Yet basic germplasm and breeding methodologies optimized to improve crops are often applied in the development of improved specialty types. However, because of the standards required for specialty traits, methods of development and improvement are usually more complex than those for common commodity crops. The same standards of performance are desired, but the genetics of the specialty traits often impose breeding criteria distinct from those of non-specialty possessing crops. Specifically, quality improvement programs have unique characteristics that require careful handling and monitoring during their development for specific needs. Adding value either via alternative products from the large volumes of grain produced or development of specialty types is of interest to producers and processors. This work assimilates the most topical results about quality improvement with contemporary plant breeding approaches.The objective of this book is to provide a summary of the germplasm, methods of development, and specific problems involved for quality breeding. In total, fourteen chapters, written by leading scientists involved in crop improvement research, provide comprehensive coverage of the major factors impacting specialty crop improvement.

Environmental Silicate Nano-Biocomposites

Environmental Silicate Nano-Biocomposites
A Book

by Luc Avérous,Eric Pollet

  • Publisher : Springer Science & Business Media
  • Release : 2012-05-24
  • Pages : 450
  • ISBN : 1447141083
  • Language : En, Es, Fr & De
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Environmental Silicate Nano-Biocomposites focuses on nano-biocomposites, which are obtained by the association of silicates such as bioclays with biopolymers. By highlighting recent developments and findings, green and biodegradable nano-composites from both renewable and biodegradable polymers are explored. This includes coverage of potential markets such as packaging, agricultures, leisure and the fast food industry. The knowledge and experience of more than twenty international experts in diverse fields, from chemical and biochemical engineering to applications, is brought together in four different sections covering: Biodegradable polymers and Silicates, Clay/Polyesters Nano-biocomposites, Clay/Agropolymers Nano-biocomposites, and Applications and biodegradation of Nano-biocomposites. By exploring the relationships between the biopolymer structures, the processes, and the final properties Environmental Silicate Nano-Biocomposites explains how to design nano-materials to develop new, valuable, environmentally friendly properties and uses. The combination of fundamental and applied science makes this an ideal reference for a range of readers from students and lecturers to material and polymer scientists and even industrial engineers who are interested in bringing new environmental nano-materials to the current market.

Chemistry of Renewables

Chemistry of Renewables
An Introduction

by Arno Behr,Thomas Seidensticker

  • Publisher : Springer Nature
  • Release : 2020-10-29
  • Pages : 394
  • ISBN : 3662614308
  • Language : En, Es, Fr & De
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This textbook introduces the industrial production and processing of natural resources. It is divided into six major topics (fats and oils, carbohydrates, lignin, terpenoids, other natural products, biorefinery), which are divided into a total of 20 chapters. Each chapter is self-contained and therefore a compact learning unit, which can be worked on by students in self-study or presented by lecturers. Clear illustrations, flow diagrams, apparatus drawings and photos facilitate the understanding of the subject matter. All chapters end with a succinct summary, the "Take Home Messages". Each chapter is supplemented by ten short test questions, which can be solved quickly after working through the chapter; the answers are at the end of the book. All chapters contain bibliographical references that focus on essential textbooks and reference works. As a prior knowledge, only basic knowledge of chemistry is required.

Probiotic and Prebiotics in Foods: Challenges, Innovations and Advances

Probiotic and Prebiotics in Foods: Challenges, Innovations and Advances
A Book

by Anonim

  • Publisher : Academic Press
  • Release : 2020-09-15
  • Pages : 396
  • ISBN : 012820219X
  • Language : En, Es, Fr & De
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The Advances in Food and Nutrition Research series highlights new advances in the field, with this new volume presenting interesting chapters. Each chapter is written by an international board of authors. Provides the authority and expertise of leading contributors from an international board of authors Presents the latest release in the Advances in Food and Nutrition Research series Updated release includes the latest information on the Probiotic and Prebiotics in Foods: challenges, innovations and advances

Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow

Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow
A Book

by Francisco J. Barba,Oleksii Parniakov,Artur Wiktor

  • Publisher : Academic Press
  • Release : 2020-04-17
  • Pages : 352
  • ISBN : 0128172649
  • Language : En, Es, Fr & De
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Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow illustrates innovative applications derived from the use of pulsed electric fields beyond microbial inactivation. The book begins with an introduction on how pulsed electric fields work and then addresses the impact of pulsed electric fields on bioaccessability/bioavailability and the development of nutraceuticals and food additives. Other sections explore the reduction of contaminants and assess the improvement of industrial process efficiency. A final section explores patents and commercial applications. This book will be a welcomed resource for anyone interested in the technological, physiochemical and nutritional perspectives of product development and the reduction of food toxins and contaminants. The concepts explored in this book could have a profound impact on addressing the concept of "food on demand," a concept that is a top priority in industry. Explores how pulsed electric field treatment affects nutrients and the retention of bioactive compounds Identifies PEF approaches and optimized, targeted processing conditions to improve food quality, bioavailability and bioaccessibility of nutrients and bioactive compounds Highlights the mechanisms influencing the reduction of toxins and contaminants during pulsed electric fields processing Explains how pulsed electric fields design can enhance sustainability throughout the food chain

Potato

Potato
From Incas to All Over the World

by Mustafa Yildiz

  • Publisher : BoD – Books on Demand
  • Release : 2018-06-06
  • Pages : 148
  • ISBN : 1789232546
  • Language : En, Es, Fr & De
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Potato is the world's fourth food crop after maize, wheat, and rice and is a staple crop in many diets throughout the world with a high source of proteins, carbohydrates, minerals, and vitamins. Biotic and abiotic stress factors give rise to decrease in yield. That is why improvement of new cultivars resistant to stress factors by conventional and biotechnological methods is extremely important. The most important factor in production increase is the use of healthy seed tubers along with using drought-, heat-, and salt-tolerant cultivars. On the other hand, protection and storage of surplus crops, which are the most important stage in its marketability, are the main problems in potato. In this book, all these issues are discussed, and it is hoped that the book Potato will help growers and researchers in solving problems in potato cultivation.

The Future of Hyperspectral Imaging

The Future of Hyperspectral Imaging
A Book

by Stefano Selci

  • Publisher : MDPI
  • Release : 2019-11-20
  • Pages : 220
  • ISBN : 3039218220
  • Language : En, Es, Fr & De
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This book includes some very recent applications and the newest emerging trends of hyper-spectral imaging (HSI). HSI is a very recent and strange beast, a sort of a melting pot of previous techniques and scientific interests, merging and concentrating the efforts of physicists, chemists, botanists, biologists, and physicians, to mention just a few, as well as experts in data crunching and statistical elaboration. For almost a century, scientific observation, from looking to planets and stars down to our own cells and below, could be divided into two main categories: analyzing objects on the basis of their physical dimension (recording size, position, weight, etc. and their variations) or on how the object emits, reflects, or absorbs part of the electromagnetic spectrum, i.e., spectroscopy. While the two aspects have been obviously entangled, instruments and skills have always been clearly distinct from each other. With HSI now available, this is no longer the case. This instrument can return specimen dimensionalities and spectroscopic properties to any single pixel of your specimen, in a single set of data. HSI modality is ubiquitous and scale-invariant enough to be used to mark terrestrial resources on the basis of a land map obtained from satellite observation (actually, the oldest application of this type) or to understand if the cell you are looking at is cancerous or perfectly healthy. For all these reasons, HSI represents one of the most exciting methodologies of the new millennium.

The Potato Genome

The Potato Genome
A Book

by Swarup Kumar Chakrabarti,Conghua Xie,Jagesh Kumar Tiwari

  • Publisher : Springer
  • Release : 2017-12-26
  • Pages : 326
  • ISBN : 3319661353
  • Language : En, Es, Fr & De
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This book describes the historical importance of potato (Solanum tuberosum L.),potato genetic resources and stocks (including S. tuberosum group Phureja DM1-3 516 R44, a unique doubled monoploid homozygous line) used for potato genome sequencing. It also discusses strategies and tools for high-throughput sequencing, sequence assembly, annotation, analysis, repetitive sequences and genotyping-by-sequencing approaches. Potato (Solanum tuberosum L.; 2n = 4x = 48) is the fourth most important food crop of the world after rice, wheat and maize and holds great potential to ensure both food and nutritional security. It is an autotetraploid crop with complex genetics, acute inbreeding depression and a highly heterozygous nature. Further, the book examines the recent discovery of whole genome sequencing of a few wild potato species genomes, genomics in management and genetic enhancement of Solanum species, new strategies towards durable potato late blight resistance, structural analysis of resistance genes, genomics resources for abiotic stress management, as well as somatic cell genetics and modern approaches in true-potato-seed technology. The complete genome sequence provides a better understanding of potato biology, underpinning evolutionary process, genetics, breeding and molecular efforts to improve various important traits involved in potato growth and development.

Handbook of Cereals, Pulses, Roots, and Tubers

Handbook of Cereals, Pulses, Roots, and Tubers
Functionality, Health Benefits, and Applications

by Sneh Punia,Anil Kumar Siroha,Manoj Kumar

  • Publisher : CRC Press
  • Release : 2021-10-13
  • Pages : 652
  • ISBN : 1000429806
  • Language : En, Es, Fr & De
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Cereals, pulses, roots, and tubers are major food sources worldwide and make a substantial contribution to the intake of carbohydrates, protein, and fiber, as well as vitamin E and B. The Handbook of Cereals, Pulses, Roots, and Tubers: Functionality, Health Benefits, and Applications provides information about commercial cereals, pulses, and their nutritional profile, as well as health benefits and their food and non-food applications. Split into four sections, this handbook covers all the recent research about the related crops and outlines matters needing further research in the field of agriculture sciences. Both qualitative and quantitative analysis of nutrients and bio-actives, and their beneficial effects on human health, are highlighted in this book. The conclusions drawn and future perspectives proposed in each chapter will also help researchers to take more focused approaches. FEATURES Covers the full spectrum of cereals, pulses, roots, and tubers grain production, processing, and their use for foods, feeds, fuels, and industrial materials, and other uses Contains the latest information from grain science professionals and food technologists alike Provides comprehensive knowledge on the nutritional and non-nutritional aspects of cereals, pulses, and tubers Discusses the latest development in modification of native starch Provides information in enhancing shelf life and its utilization in phytochemical rich product development The result of various well-versed researchers across the globe sharing their knowledge and experience, this handbook will be a valuable resource for students, researchers, and industrial practioners who wish to enhance their knowledge and insights on cereals, pulses, roots, and tubers.

Fruit and Vegetable Phytochemicals

Fruit and Vegetable Phytochemicals
Chemistry and Human Health, 2 Volumes

by Elhadi M. Yahia

  • Publisher : John Wiley & Sons
  • Release : 2017-08-25
  • Pages : 1488
  • ISBN : 1119157978
  • Language : En, Es, Fr & De
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Now in two volumes and containing more than seventy chapters, the second edition of Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability has been greatly revised and expanded. Written by hundreds of experts from across the world, the chapters cover diverse aspects of chemistry and biological functions, the influence of postharvest technologies, analysis methods and important phytochemicals in more than thirty fruits and vegetables. Providing readers with a comprehensive and cutting-edge description of the metabolism and molecular mechanisms associated with the beneficial effects of phytochemicals for human health, this is the perfect resource not only for students and teachers but also researchers, physicians and the public in general.

Potato

Potato
Nutrition and Food Security

by Pinky Raigond

  • Publisher : Springer Nature
  • Release : 2021
  • Pages : 129
  • ISBN : 9811576629
  • Language : En, Es, Fr & De
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Handbook of Frozen Food Processing and Packaging, Second Edition

Handbook of Frozen Food Processing and Packaging, Second Edition
A Book

by Da-Wen Sun

  • Publisher : CRC Press
  • Release : 2011-10-19
  • Pages : 936
  • ISBN : 1439836043
  • Language : En, Es, Fr & De
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Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in universities and research institutions. Highlights in the Second Edition include: Original chapters revised and updated with the latest developments New section on Emerging Technologies in Food Freezing, with chapters on ultrasound accelerated freezing, high-pressure shift freezing, electrostatic field-assisted food freezing, and antifreeze proteins New section on Trends in Frozen Food Packaging, with chapters on active packaging, intelligent packaging, vacuum packaging, and edible coatings and films and their applications on frozen foods This volume continues the tradition of the benchmark first edition, capturing the latest developments on the cutting edge of frozen food science. In addition to updated coverage of quality and safety issues and monitoring and measuring techniques, it highlights emerging technologies and trends, all in the format that made the previous edition so popular. It offers the tools needed to develop new and better products, keeping up with consumer demand for safe and convenient frozen foods.

Food Processing By-Products and their Utilization

Food Processing By-Products and their Utilization
A Book

by Anil Kumar Anal

  • Publisher : John Wiley & Sons
  • Release : 2017-10-09
  • Pages : 592
  • ISBN : 1118432932
  • Language : En, Es, Fr & De
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Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.