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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

Pulsed Electric Fields Technology for the Food Industry

Pulsed Electric Fields Technology for the Food Industry
Fundamentals and Applications

by Javier Raso

  • Publisher : Springer Nature
  • Release : 2022
  • Pages : 129
  • ISBN : 3030705862
  • Language : En, Es, Fr & De
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Improving Sustainable Viticulture and Winemaking Practices

Improving Sustainable Viticulture and Winemaking Practices
A Book

by J. Miguel Costa,Sofia Catarino,Jose M.Escalona,Piergiorgio Comuzzo

  • Publisher : Academic Press
  • Release : 2022-03-19
  • Pages : 536
  • ISBN : 0323851673
  • Language : En, Es, Fr & De
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Improving Sustainable Practices in Viticulture and Enology provides an up-to-date view on the major issues concerning the sustainability of the wine supply chain. The book describes problems and solutions on the use of inputs (e.g., water, energy) and emphasizes the roles and limitations of implementing circularity in the sector. It identifies some of the most relevant metrics while pinpointing the most critical issues concerning the environmental impacts of wine’s supply chain (vineyards, wineries, trading). This is a novel reference to help the industry excel in production while improving current environmental practices. Professionals in industry, academics, environmentalists and anyone interested in gaining knowledge in sustainable solutions and practices in viticulture and wine production will find this resource indispensable. Suggests and discusses solutions to overcome challenges imposed by adverse climate conditions Presents innovative technologies that have an impact on the efficiency of resources and recycling Includes technological tools for more precise monitoring and management in the wine supply chain

Nutraceutical and Functional Food Components

Nutraceutical and Functional Food Components
Effects of Innovative Processing Techniques

by Charis M. Galanakis

  • Publisher : Academic Press
  • Release : 2021-10-24
  • Pages : 632
  • ISBN : 0323850537
  • Language : En, Es, Fr & De
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Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components Covers food components by describing the effects of thermal and non-thermal technologies Addresses shelf-life, sensory characteristics and health claims

Aflatoxins in Food

Aflatoxins in Food
A Recent Perspective

by Khalid Rehman Hakeem,Carlos A. F. Oliveira,Amir Ismail

  • Publisher : Springer Nature
  • Release : 2022-01-13
  • Pages : 302
  • ISBN : 303085762X
  • Language : En, Es, Fr & De
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Mycotoxins are the metabolites of fungus and are reported to contaminate nearly 25% of the food produced worldwide. The mycotoxins of most significance are the aflatoxins due to their severe health implications and their prevalence in food commodities on a larger scale. Aflatoxins are produced by certain species of fungi the most prominent among which are Aspergillus flavus, A. parasiticus and A. nominous. Food commodities of African and South Asian countries are especially reported to have aflatoxins well beyond the allowable limits but due to the global trade of food commodities developed countries are also prone towards the perils of aflatoxins. Moreover, climate changes may have a substantial impact on the distribution and global prevalence of aflatoxins in the near future. The International Agency for Research on Cancer (IARC) has classified the aflatoxins as group 1 category carcinogen. Aflatoxins are also reported as teratogenic, mutagenic, growth retardant, immunosuppressant and may also cause nervous system and reproductive system disorders. Preventive approaches involving good manufacturing from “farm to fork” are the major focus of the current food industry. The aim of our book is to provide readers with the most recent data and up-to-date studies from aflatoxins research, with specific focuses on (i) the impact of aflatoxins on human health, (ii) new approaches by the researchers from different parts of the world to degrade aflatoxins and (iii) potential preventive approaches that can significantly lessen the burden of aflatoxins in food products

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound
Developing Healthier and Sustainable Food Products

by Francisco J. Barba,Giancarlo Cravotto,Farid Chemat,José Manuel Lorenzo Rodriguez,Paulo Eduardo Sichetti Munekata︎

  • Publisher : Academic Press
  • Release : 2020-11-19
  • Pages : 370
  • ISBN : 0128182768
  • Language : En, Es, Fr & De
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Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well as the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use for the development of novel applications, and more. As the definitive resource in new innovative ultrasound-based emerging processes, this book is a necessity for food scientists and technologists, nutrition researchers, and those working in the food manufacturing industry. Explores how ultrasound treatment affects nutrients and bioactive compound retention Provides a useful tool in understanding the innovative applications derived from the use of ultrasound technology Shows how ultrasound serves as a tool of new ingredients production for the food concept of tomorrowa

Pulsed Electric Fields in Biotechnology

Pulsed Electric Fields in Biotechnology
A Book

by Saša Haberl Meglič,Damijan Miklavčič,Eugene Vorobiev

  • Publisher : Frontiers Media SA
  • Release : 2021-06-17
  • Pages : 129
  • ISBN : 288966936X
  • Language : En, Es, Fr & De
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Innovative and Emerging Technologies in the Bio-marine Food Sector

Innovative and Emerging Technologies in the Bio-marine Food Sector
Applications, Regulations, and Prospects

by Marco Garcia-Vaquero,Gaurav Rajauria

  • Publisher : Academic Press
  • Release : 2021-12-06
  • Pages : 554
  • ISBN : 0128204427
  • Language : En, Es, Fr & De
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Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects presents the use of technologies and recent advances in the emerging marine food industry. Written by renowned scientists in the field, the book focuses primarily on the principles of application and the main technological developments achieved in recent years. It includes technological design, equipment and applications of these technologies in multiple processes. Extraction, preservation, microbiology and processing of food are extensively covered in the wide context of marine food products, including fish, crustaceans, seafood processing waste, seaweed, microalgae and other derived by-products. This is an interdisciplinary resource that highlights the potential of technology for multiple purposes in the marine food industry as these technological approaches represent a future alternative to develop more efficient industrial processes. Researchers and scientists in the areas of food microbiology, food chemistry, new product development, food processing, food technology, bio-process engineers in marine based industries and scientists in marine related areas will all find this a novel resource. Presents novel innovative technologies in the Bio-marine food sector, including principles, equipment, advantages, disadvantages, and future technological prospects Explores multi-purpose uses of technologies for extraction, functional food generation, food preservation, food microbiology and food processing Provides industrial applications tailored for the marine biological market to foster new innovative applications and regulatory requirements

Agri-Food Industry Strategies for Healthy Diets and Sustainability

Agri-Food Industry Strategies for Healthy Diets and Sustainability
New Challenges in Nutrition and Public Health

by Francisco J. Barba,Predrag Putnik,Danijela Bursac Kovacevic

  • Publisher : Academic Press
  • Release : 2020-03-03
  • Pages : 294
  • ISBN : 0128172274
  • Language : En, Es, Fr & De
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Divided into five sections, Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health, and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety, and toxicology of new food manufacturing. This book examines commercial labeling and nutritional education, nutrigenomics and public health, and provides coverage of the valorization of waste and by-products from the food industry. Nutrition researchers and practitioners, food scientists, technologists, engineers, agronomists, food product developers, medical and public health professionals, and postgraduate students focused in food science and nutrition are sure to find this reference work a welcomed addition to their libraries. Contains innovative strategies to achieve a healthy diet through the design of new food products Provides comprehensive information related to agriculture, nutrition, food industry, government, and sustainable waste management and details their roles in addressing food waste Explores the ways in which innovative approaches, used to valorize and give an added value to agri-food waste and by-products, ensure the sustainability of the production process Presents nutritive education about reducing empty calories by lowering consumption of fats, sugars, and other high-calorie nutrients Delineates the roles of food industry and government in shaping the best policies for the general public and the design of new products

Food Safety and Preservation

Food Safety and Preservation
Modern Biological Approaches to Improving Consumer Health

by Alexandru Mihai Grumezescu,Alina Maria Holban

  • Publisher : Academic Press
  • Release : 2018-04-18
  • Pages : 696
  • ISBN : 0128149574
  • Language : En, Es, Fr & De
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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

Handbook of Food Structure Development

Handbook of Food Structure Development
A Book

by Fotis Spyropoulos,Aris Lazidis,Ian Norton

  • Publisher : Royal Society of Chemistry
  • Release : 2019-10-31
  • Pages : 498
  • ISBN : 178801216X
  • Language : En, Es, Fr & De
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The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale. The book concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities. Edited and written by world class contributors, this book brings the literature up-to-date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure.

Future Foods

Future Foods
Global Trends, Opportunities, and Sustainability Challenges

by Rajeev Bhat

  • Publisher : Academic Press
  • Release : 2021-12-04
  • Pages : 786
  • ISBN : 0323910025
  • Language : En, Es, Fr & De
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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

Non-Thermal Processing Technologies for the Grain Industry

Non-Thermal Processing Technologies for the Grain Industry
A Book

by M. Selvamuthukumaran

  • Publisher : CRC Press
  • Release : 2021-08-19
  • Pages : 304
  • ISBN : 1000412334
  • Language : En, Es, Fr & De
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Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the food. Nowadays, various non-thermal processing techniques can be employed in grain processing industries to combat this. They include pulsed electric field processing, high pressure processing, ultrasonic processing, cold plasma processing, and more. Such techniques will satisfy consumer demand for delivering wholesome food products to the market. Non-Thermal Processing Technologies for the Grain Industry addresses these many new non-thermal food processing techniques that are used during grain processing and minimize microbial contamination and spoilage. Key Features: Explains the mechanism involved in application of cold plasma techniques for grain processing, and its strategy for inactivation of microbes by using this technique Deals with the effect of incorporation of electric pulses on quality aspects of various grain based beverage products. Details the innovative high pressure processing techniques used for extraction of antioxidant from food grains Explores the safety issues and applications of non-thermal food processing techniques This book will benefit food scientists, food process engineers, academicians, students, as well as anyone else in the food industry by providing in-depth knowledge and emerging trends about non-thermal processing techniques in various grain-based food processing industries.

Functional Foods and Cardiovascular Disease

Functional Foods and Cardiovascular Disease
A Book

by Mohammed H. Moghadasian,N.A. Michael Eskin

  • Publisher : CRC Press
  • Release : 2012-02-10
  • Pages : 296
  • ISBN : 1420071114
  • Language : En, Es, Fr & De
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Cardiovascular disease remains the number one killer in North America and around the world. The staggering medical costs involved in treating patients suffering from this disease demand an alternative approach to prevent or minimize its development. In Functional Foods and Cardiovascular Disease, international researchers reveal essential up-to-dat

Sustainable Production Technology in Food

Sustainable Production Technology in Food
A Book

by Jose M. Lorenzo,Paulo E.S. Munekata,Francisco J. Barba

  • Publisher : Academic Press
  • Release : 2021-08-16
  • Pages : 234
  • ISBN : 012823220X
  • Language : En, Es, Fr & De
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Sustainable Production Technology in Food explores several important scientific and practical aspects related to sustainable technologies in food production in both the farm and industry contexts. The book contains 18 chapters that describe the current scenario of technological advances within the food production system, focusing on the context of sustainability and offering future perspectives for the sustainable production of food. Presents a comprehensive discussion around the multidisciplinary aspects of technological advances for sustainable food production Addresses the current relationship between food production and sustainability Closes the gap between the recent technological advances in sustainability by focusing on the food production system

Food Biochemistry and Food Processing

Food Biochemistry and Food Processing
A Book

by Benjamin K. Simpson

  • Publisher : John Wiley & Sons
  • Release : 2012-04-11
  • Pages : 912
  • ISBN : 1118308050
  • Language : En, Es, Fr & De
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The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential principles of food biochemistry, enzymology, and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Chapters in this second edition have been revised to include safety considerations and the chemical changes induced by processing in the biomolecules of the selected foodstuffs. This edition also includes a new section on health and functional foods, as well as ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens. Food Biochemistry and Food Processing, second edition fully develops and explains the biochemical aspects of food processing, and brings together timely and relevant topics in food science and technology in one package. This book is an invaluable reference tool for professional food scientists, researchers and technologists in the food industry, as well as faculty and students in food science, food technology and food engineering programs. The Editor Dr. Benjamin K. Simpson, Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada Associate Editors Professor Leo Nollet, Department of Applied Engineering Sciences, Hogeschool Ghent, Belgium Professor Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain Professor Soottawat Benjakul, Department of Food Technology, Prince of Songkla University, Songkhla, Thailand Professor Gopinadhan Paliyath, Department of Plant Agriculture, University of Guelph, Ontario, Canada Dr. Y. H. Hui, Consultant to the Food Industry, West Sacramento, California, USA

Functional Food Products and Sustainable Health

Functional Food Products and Sustainable Health
A Book

by Saghir Ahmad,Nasser Abdulatif Al-Shabib

  • Publisher : Springer Nature
  • Release : 2020-08-29
  • Pages : 263
  • ISBN : 9811547165
  • Language : En, Es, Fr & De
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There is a growing global awareness of the link between good diet and health. This fascinating book reviews various functional foods or nutraceuticals and the bio-active compounds they contain in order to identify the role of bioactive compounds such as nisin, micronutrients, and hydrocolloids in the diet in overall human health. It also provides up-to-date information on functional elements like antioxidants, dietary fibres, pre & probiotics, vitamins and mineral-enriched foods in the human diet. Consisting of fifteen chapters, the book offers a systematic review of the key factors in the preparation of functional foods from selected sources, and also describes the processing, preservation and packaging of a range of functional food products. This book is a valuable resource for students and researchers working in the field of food science, food technology, and nutrition, as well as for industry experts.

Present and Future of High Pressure Processing

Present and Future of High Pressure Processing
A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods

by Francisco J. Barba,Carole Tonello-Samson,Eduardo Puértolas,María Lavilla

  • Publisher : Elsevier
  • Release : 2020-08-22
  • Pages : 426
  • ISBN : 0128172665
  • Language : En, Es, Fr & De
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Developed for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe, and Healthy Foods outlines innovative applications derived from the use of high-pressure processing, beyond microbial inactivation. This content is especially important for product developers as it includes technological, physicochemical, and nutritional perspectives. This book specifically focuses on innovative high-pressure processing applications and begins with an introduction followed by a section on the impact of high-pressure processing on bioactive compounds and bioaccessibility/bioavailability. The third section addresses the ways in which high-pressure processing can assist in the reduction of toxins and contaminants, while the fourth section presents opportunities for the use of high-pressure processing in the development of healthy and/or functional food. This reference concludes with an analysis of the challenges regarding the use of high-pressure processing as an innovative application. • Explores the use of high-pressure processing as a tool for developing new products. • Outlines the structure and improved functional properties provided by high-pressure processing. • Illustrates potential applications and future trends of high-pressure processing. • Explains the mechanisms that influence the impact of high-pressure processing. • Highlights the optimal conditions for high-pressure processing to develop certain food products. • Defines the challenges and future perspectives in the use of high-pressure processing for food product development.

Nutrition at the Crossroads: Food at the Intersection of Environmental, Economic, and Social Sustainability

Nutrition at the Crossroads: Food at the Intersection of Environmental, Economic, and Social Sustainability
A Book

by Kurt A. Rosentrater,Laetitia Picart Palmade,Elif Kongar

  • Publisher : Frontiers Media SA
  • Release : 2020-01-20
  • Pages : 129
  • ISBN : 2889632504
  • Language : En, Es, Fr & De
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Biorefinery: From Biomass to Chemicals and Fuels

Biorefinery: From Biomass to Chemicals and Fuels
Towards Circular Economy

by Michele Aresta,Angela Dibenedetto,Franck Dumeignil

  • Publisher : Walter de Gruyter GmbH & Co KG
  • Release : 2021-12-20
  • Pages : 669
  • ISBN : 3110705389
  • Language : En, Es, Fr & De
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This updated edition presents topical knowledge and technologies for the thermal, chemo- and enzymatic-catalytic conversion of biomass into chemicals, materials and fuels. International experts from academia and industry cover the complete value chain from raw materials into final products. A new focus discusses feedstock, processes and products in potential concepts of future biorefining.