Advances In Processing Technologies For Bio Based Nanosystems In Food
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Advances In Processing Technologies For Bio Based Nanosystems In Food
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Author : Óscar L. Ramos
language : en
Publisher: CRC Press
Release Date : 2019-07-25
Advances In Processing Technologies For Bio Based Nanosystems In Food written by Óscar L. Ramos and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-07-25 with Medical categories.
Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products. This book overviews the most recent advances made on the field of nanoscience and nanotechnology that significantly influenced the food industry. Advances in Processing Technologies for Bio-Based Nanosystems in Food provides a multidisciplinary review of the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures systems. Features: Presents the most recent advances made in the field of nanoscience and nanotechnology as applied to the food industry Discusses innovative approaches and processing technologies Shows how nanotechnology can be used to produce safer, nutritious, healthier, sustainable and environmental-friendly food products Covers the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures Selected examples of nanotechnology applications in food industry are shown, focusing on advanced aspects of food packaging, processing and preservation; followed by one contribution that presents the potential commercialization and the main challenges for scale-up. Comprised of 15 chapters, this book provides much-needed and up-to-date information on the use of emergent technologies in bio-based nanosystems for foods, and serves as an ideal reference for scientists, regulators, industrialists, and consumers that conduct research and development in the food processing industry.
Bio And Nano Sensing Technologies For Food Processing And Packaging
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Author : Ashutosh Kumar Shukla
language : en
Publisher: Royal Society of Chemistry
Release Date : 2022-10-19
Bio And Nano Sensing Technologies For Food Processing And Packaging written by Ashutosh Kumar Shukla and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-10-19 with Science categories.
The importance of processing and packaging food items so that they are safe for the consumer cannot be underestimated. Sensors have an important role to play in this, and sensing technologies have attracted the attention of the scientific community in view of increasing environmental and societal concerns. This edited volume presents a collection of ten chapters discussing the current trends of bio- and nano-sensing technologies for processing and packaging of food items. Starting with an overview chapter which introduces the field, the book goes on to discuss novel applications related to preservation, authenticity and safety of foods. Intelligent food packaging and nano-based sensing are covered, and the book finishes with a look towards the pros and cons of how this will revolutionise sensing throughout the food sector. It will be of benefit to scientists and practising professionals conducting research in the areas of food processing, contamination and food safety, and academic researchers and graduate students studying food technology or food engineering.
Advances In Processing Technology
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Author : Gopal Kumar Sharma
language : en
Publisher: New India Publishing Agency
Release Date : 2021-05-19
Advances In Processing Technology written by Gopal Kumar Sharma and has been published by New India Publishing Agency this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-05-19 with Technology & Engineering categories.
The present book is an amalgamation of various topics which are quite relevant to academics pertaining to food science and technology. Sincere attempts have been made to map consumer's perception in terms of sensory evaluation of processed foods and their role on quality determination. To cover food safety, the topic of advancement in the traceability and transparency of food supply chain was also discussed in length. Besides, providing basic nutrition food has become an essential source of health promoting phyto-ingredients too. To take care of concerned population therapeutic foods has also been discussed with their future trends. Similarly, recent trends in functional and Nutraceutical foods were also discussed in detail so as to give an exhaustive overlook of such subject matter. To give impetus to the growing and aged generations the importance of the technology of weaning and geriatric foods was described in detail. Bio-preservation of various food products including fermentation had always attracted researchers for various reasons inclusive of its novel and chemical free approach of preservation which has been aptly covered under current expansions in microbiology for food preservation and also under progression in biotechnology and its application in food processing. The cross linkage of advance technologies inclusive of nano-science was elaborated as technological advances in nano- science for specific food and nutrition delivery. Oil and spice commerce are two giants pillars in food processing industries and readers would surely be wishing to understand the developments in the technology of oils refineries and condiments. Smart and intelligent packing systems always extend an upper hand as far as shelf life monitoring of any processed food is concerned especially when these are import worthy products. The science and technological approach of these packing innovations was also well covered.
Advances In Processing Technology
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Author : Gopal Kumar Sharma
language : en
Publisher:
Release Date : 2021-11-29
Advances In Processing Technology written by Gopal Kumar Sharma and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-29 with Technology & Engineering categories.
The present book is an amalgamation of various topics which are quite relevant to academics pertaining to food science and technology. Sincere attempts have been made to map consumer's perception in terms of sensory evaluation of processed foods and their role on quality determination. To cover food safety, the topic of advancement in the traceability and transparency of food supply chain is discussed in length. Besides, providing basic nutrition food has become an essential source of health promoting phyto-ingredients too. To take care of the concerned population, therapeutic foods have also been discussed with their future trends. Similarly, recent trends in functional and Nutraceutical foods were also discussed in detail so as to give an exhaustive overlook of such subject matter. To give impetus to the growing and aged generations, the importance of the technology of weaning and geriatric foods is described in detail. Bio-preservation of various food products including fermentation had always attracted researchers for various reasons, inclusive of its novel and chemical free approach of preservation which has been aptly covered under current expansions in microbiology for food preservation and also under progression in biotechnology and its application in food processing. The cross linkage of advance technologies inclusive of nano-science is elaborated as technological advances in nano- science for specific food and nutrition delivery. Oil and spice commerce are two giants pillars in food processing industries and readers would surely be wishing to understand the developments in the technology of oils refineries and condiments. Smart and intelligent packing systems always extend an upper hand as far as shelf life monitoring of any processed food is concerned, especially when these are import worthy products. The science and technological approach of these packing innovations is also well covered. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.
Advances In Food Process Engineering Research And Applications
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Author : Stavros Yanniotis
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-10-21
Advances In Food Process Engineering Research And Applications written by Stavros Yanniotis and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-21 with Technology & Engineering categories.
This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment. The book, comprised of 32 chapters, features an interdisciplinary focus, including food materials science, engineering properties of foods, advances in food process technology, novel food processes, functional foods, food waste engineering, food process design and economics, modeling food safety and quality, and innovation management.
Liposomal Encapsulation In Food Science And Technology
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Author : C. Anandharamakrishnan
language : en
Publisher: Academic Press
Release Date : 2022-09-30
Liposomal Encapsulation In Food Science And Technology written by C. Anandharamakrishnan and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-09-30 with Technology & Engineering categories.
Liposomal Encapsulation in Food Science and Technology provides all the possible applications of liposomes in food and allied systems, along with recent advances made in these fields. This helps researchers in food science and technology, as well as those in interdisciplinary fields, better explore the opportunities that liposomal encapsulation offers. Among other topics, the book covers formulation and characterization of liposome, liposome mediated encapsulation of antimicrobials and probiotics, liposome-assisted delivery of enzymes and proteins, and liposome for delivery of dietary nutrients and nutraceuticals, etc. This approach facilitates building better dedicated or tandem approaches in respective fields for process/product development. Written by an international team of contributors, the book will aid academicians in developing more industry useful tools/techniques/products. Brings a broader overview of different modules of liposomal encapsulation of bioactive food supplements Provides all the possible applications of liposomes in food and allied systems, along with recent advances made in these fields Includes chemical, physical, medical and stability related chapters
Advances In Vinegar Production
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Author : Argyro Bekatorou
language : en
Publisher: CRC Press
Release Date : 2019-09-11
Advances In Vinegar Production written by Argyro Bekatorou and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-09-11 with Technology & Engineering categories.
In industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ("Orleans" or "French" method), and the rapid submerged and generator methods. The current trend is to fuse traditional techniques with state-of-the-art technologies, and a variety of approaches have been developed to increase fermentation efficiency and reduce cost and fermentation time. This book reports on all the recent innovations in vinegar production, and compares them to the traditional submerged fermentation systems. The new trends on raw materials, substrate pretreatment strategies, alcoholic fermentation, and acetitification systems are also reviewed.
Innovative Technologies In Seafood Processing
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Author : Yesim Ozogul
language : en
Publisher: CRC Press
Release Date : 2019-09-04
Innovative Technologies In Seafood Processing written by Yesim Ozogul and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-09-04 with Science categories.
While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood Processing gives information on advances in chilling, freezing, thawing, and packaging of seafood and also updates knowledge of novel process technologies (high-pressure processing, irradiation, ultrasound, pulsed electric field, microwave and radio frequency, sous vide technology, novel thermal sterilization technologies, ozone and nanotechnological applications, and other innovative technologies such as cold plasma, ohmic heating, infrared heating supercritical carbon dioxide, and high-intensity pulsed light) for the seafood industry. Features Reviews novel process technologies applied in the seafood industry Highlights processing effects on product quality and safety of treated seafood Focuses on the development of safe and effective natural antimicrobials and additives Assesses alternative techniques to utilize fish discards and waste as high value products Further it highlights aspects related to quality of seafood treated with these innovative technologies, effect on food constituents, possible risk, security/safety both of seafood and consumers, the environmental impact, and the legislative aspects. The book also addresses the growing international environmental concern for fish discards and fish waste generated in the seafood processing industries by including a chapter, Advances in Discard and By-Products Processing, which assesses alternative techniques to utilize fish discards and waste as high value products. This book will be of value to researchers and technicians in the food technology area, especially those dealing with seafood.
Advances In Noninvasive Food Analysis
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Author : Muhammad Kashif Iqbal Khan
language : en
Publisher: CRC Press
Release Date : 2019-10-16
Advances In Noninvasive Food Analysis written by Muhammad Kashif Iqbal Khan and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-16 with Science categories.
To ensure food quality and safety food, professionals need a knowledge of food composition and characteristics. The analysis of food product is required for quality management throughout the developmental process including the raw materials and ingredients, but food analysis adds processing cost for food industry and consumes time for government agencies. Advances in Noninvasive Food Analysis explores the potential and recent advances in non-invasive food analysis techniques used to ensure food quality and safety. Such cost-reducing and time-saving non-destructive food analysis techniques covered include, Infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance. The book also covers data processing and modelling. Features: Covers the advent of non-invasive, non-destructive methods of food analysis Presents such techniques as near and mid infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance Describes the growing role of nanotechnology in non-invasive food analysis Includes image analysis and data processing and modelling required to sort out the data The prime for this book are food professionals working in industry, control authorities and research organizations that ensure food quality and safety as well as libraries of universities with substantial food science programs, food companies and food producers with research and development departments. Also available in the Contemporary Food Engineering series: Advances in Food Bioproducts, Fermentation Engineering and Bioprocessing Technologies , edited by Monica Lizeth Chavez Gonzalez, Nagamani Balagurusamy, Christobal N. Aguilar (ISBN 9781138544222) Advances in Vinegar Production, edited by Argyro Bekatorou (ISBN 9780815365990) Innovative Technologies in Seafood Processing, edited by Yesim Ozogul (ISBN 9780815366447)
Advances In Bioprocessing Engineering
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Author : Xiusheng Harrison Yang
language : en
Publisher: World Scientific
Release Date : 2002-05-22
Advances In Bioprocessing Engineering written by Xiusheng Harrison Yang and has been published by World Scientific this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-05-22 with Science categories.
This book consists of peer-reviewed articles reporting on the latest developments in several food engineering and agricultural processing laboratories at US land-granted universities. The contributors are leading experts in their respective fields. The topics covered in the book include new food processing technologies (such as high voltage electric field processing and microwave sterilization/pasteurization), conversion of agricultural by-products into high quality refined cellulose or biodegradable plastics, and advances in machine vision inspection and sorting techniques for fruit and vegetable packaging lines. Each chapter begins with a general background review with important references, and ends with the latest results from each research laboratory. Contents:Microwave Heating in Food Processing (J Tang et al.)Improving Safety and Quality of Orange Juice by Pulse Electric Field Processing (Q H Zhang et al.)High-Speed Machine Vision Inspection for On-Line Sorting of Fresh Fruit and Vegetables (Y Tao & Z Wen)Machine Vision Techniques for Defect Inspection on Fruit Packing Lines (Y Tao & Z Wen)Highly Refined Cellulose from Agricultural Fibrous By-Products (R R Ruan & P L Chen)Biodegradable Plastics from Renewable Biomaterials (S X Sun) Readership: Graduate students and advanced undergraduate students in food and bioprocessing engineering, researchers in related fields, government administrators, and businessmen in agriculture and food science, technology, engineering and business development. Keywords:Microwave;Pulse Electric Field;Sterilization;Pasteurization;Machine Vision;Sorting;Biomaterials, Refined Cellulose;Biodegradable Materials;Plastics;Microwave Heating;Dieletric Properties;Imaging Processing;Machine Vision;Color Sorting;Agricultural By-Products;Bioploymers;Biodegradable Plastics