Food Tech Transitions
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Food Tech Transitions
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Author : Cinzia Piatti
language : en
Publisher: Springer Nature
Release Date : 2019-10-23
Food Tech Transitions written by Cinzia Piatti and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-23 with Technology & Engineering categories.
The food industry is now entering a transition age, as scientific advancements and technological innovations restructure what people eat and how people think about food. Food Tech Transitions provides a critical analysis of food technology and its impact, including the disruption potential of production and consumption logic, nutrition patterns, agronomic practices, and the human, environmental and animal ethics that are associated with technological change. This book is designed to integrate knowledge about food technology within the social sciences and a wider social perspective. Starting with an overview of the technological and ecological changes currently shaping the food industry and society at large, authors tackle recent advancements in food processing, preserving, distributing and meal creation through the lens of wider social issues. Section 1 provides an overview of the changes in the industry and its (often uneven) advancements, as well as related social, ecological and political issues. Section 2 addresses the more subtle sociological questions around production and consumption through case-studies. Section 3 embraces a more agronomic and wider agricultural perspective, questioning the suitability and adaptation of existing plants and resources for novel food technologies. Section 4 investigates nutrition-related issues stemming from altered dietary patterns. Finally, Section 5 addresses ethical questions related to food technology and the sustainability imperative in its tripartite form (social, environmental and economic). The editors have designed the book as an interdisciplinary tool for academics and policymakers working in the food sciences and agronomy, as well as other related disciplines.
Phase Transitions In Foods
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Author : Yrjö H. Roos
language : en
Publisher: Academic Press
Release Date : 1995-06-12
Phase Transitions In Foods written by Yrjö H. Roos and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-06-12 with Technology & Engineering categories.
Assembling recent research and theories, this book describes the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the effect of transitions on mechanical and chemical changes, and the application of modeling in predicting stability rates of changes. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. This book should become a valuable resource for anyone involved with food engineering, processing, storage, and quality, as well as those working on related properties of pharmaceuticals and other biopolymers. Contains descriptions of nonfat food solids as"biopolymers"which exhibit physical properties that are highly dependent on temperature, time, and water content Details the effects of water on the state and stability of foods Includes information on changes occuring in state and physicochemical properties during processing and storage The only book on phase and state transitions written specifically for the applications in food industry, product development, and research No recent competition
Phase Transitions In Foods
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Author : Yrjo H Roos
language : en
Publisher: Academic Press
Release Date : 2015-10-05
Phase Transitions In Foods written by Yrjo H Roos and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-05 with Technology & Engineering categories.
Phase Transitions in Foods, Second Edition, assembles the most recent research and theories on the topic, describing the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the effect of transitions on mechanical and chemical changes, and the application of modeling in predicting stability rates of change. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. It should become a valuable resource for anyone involved with food engineering, processing, storage, and quality, as well as those working on related properties of pharmaceuticals and other biopolymers. Contains descriptions of non-fat food solids as "biopolymers" which exhibit physical properties that are highly dependent on temperature, time, and water content Details the effects of water on the state and stability of foods Includes information on changes occurring in state and physicochemical properties during processing and storage The only book on phase and state transitions written specifically for the applications in food industry, product development, and research
Non Equilibrium States And Glass Transitions In Foods
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Author : Bhesh R. Bhandari
language : en
Publisher: Woodhead Publishing
Release Date : 2016-11-10
Non Equilibrium States And Glass Transitions In Foods written by Bhesh R. Bhandari and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-11-10 with Technology & Engineering categories.
Non-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Implications presents the tactics needed to understand and control non-equilibrium states and glass transitions in food, an essential element in maintaining the shelf-life and quality of foods. After brief introductory chapters introduce the science behind non-equilibrium states and glass transitions in foods, the book details how glass transition temperature is affected by composition and the ways it influences processability and physico-chemical changes during the storage of foods, also exploring how these effects can be controlled. The second section looks at individual foods, highlighting the implications of non-equilibrium states and glass transitions within these foods. Maintaining and improving the quality of food is of upmost importance to food companies who have to ensure that the shelf life of their products is as long as possible. A large amount of research has been performed into glass transitions in food over the last few years, however there has not been a comprehensive review. This book fills that gap. Provides the only book on the market that covers non-equilibrium states and glass transitions in food from a practical standpoint Presents food industry professionals in the area of food quality with essential information on the effects of glass transitions and non-equilibrium states on the shelf life of specific products Edited by global leaders in glass transition technology in foods
Nordic Food Transitions
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Author : Jesper Manniche
language : en
Publisher: Routledge
Release Date : 2018-12-07
Nordic Food Transitions written by Jesper Manniche and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-12-07 with Architecture categories.
The ambition of the book is to investigate a possible transition in the markets for food in the Nordic countries. Six chapters from various disciplinary traditions study change and innovation within the food sectors in Denmark, Sweden and Norway; while an introductory chapter discusses the findings of these analyses. Specialty food has established a strong position within product categories such as craft beer in Denmark and organic food in Sweden, but has failed to do so in others. The emergence of markets for specialty foods have been promoted by top-down policy initiatives and bottom-up entrepreneurial efforts. Far from providing the only relevant platform for food transition and innovation, the "New Nordic Food" manifesto has helped creating a territorialized action space for networks of food producers and distributors promoting diversity in local food and rural development. Some of the specialty food networks have succeeded in re-scaling their operations from a local to a national market. Today even large retailers and food processing companies have to pay notice to the ongoing changes among consumers. There is however a paradoxical constraint in a transition towards specialty food. A large-scale transition would imply that producers and consumers abandon precisely what constitute them - their exclusiveness. The chapters were originally published in a special issue of European Planning Studies.
Glass Transition And Phase Transitions In Food And Biological Materials
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Author : Jasim Ahmed
language : en
Publisher: John Wiley & Sons
Release Date : 2017-04-24
Glass Transition And Phase Transitions In Food And Biological Materials written by Jasim Ahmed and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-04-24 with Technology & Engineering categories.
Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas. This book has been structured so that readers can initially grasp the basic principles and instrumentation, before moving through the various applications. In summary, the book will provide the “missing link” between food science and material science/polymer engineering. This will allow food scientists to better understand the concept and applications of thermal properties.
Phase State Transitions In Foods Chemical Structural And Rheological Changes
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Author : Rao
language : en
Publisher: CRC Press
Release Date : 1998-05-27
Phase State Transitions In Foods Chemical Structural And Rheological Changes written by Rao and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-05-27 with Technology & Engineering categories.
"Covers the basic and applied principles of phase/state transitions and analyzes their impact on chemical, physical, and rheological changes occurring in food during processing, preservation, and storage-offering practical insights on the most effective ways to move product development forward. Provides a fundamental understanding of transition phenomena, food components, and products, and unit operations. "
Food Practices In Transition
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Author : Gert Spaargaren
language : en
Publisher: Routledge
Release Date : 2013-06-17
Food Practices In Transition written by Gert Spaargaren and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-17 with Business & Economics categories.
This edited volume presents and reflects upon empirical evidence of ‘sustainability’-induced and -related transition in food practices. The material collected in the various chapters contributes to our understanding of the ways in which ideas and preferences, sociotechnological developments and changes in the governance of food interact and become visible in practices of consumption, retail and production.
Urban Food Planning
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Author : Rositsa T. Ilieva
language : en
Publisher: Routledge
Release Date : 2016-09-13
Urban Food Planning written by Rositsa T. Ilieva and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-09-13 with Social Science categories.
This highly original work examines the rise of the urban food planning movement in the Global North and provides insights into the new relationship between cities and food which has started developing over the past decade. It sheds light on cities as new spaces for food system innovation and on food as a tool for sustainable urban development. Drawing insights from the literature on socio-technical transitions, the book presents examples of pioneering urban food planning endeavours from North America and Western Europe (especially the Netherlands and the UK). These are integrated into a single mosaic helping to uncover the conceptual, analytical, design, and organizational innovations emerging at the interface of food and urban policy and planning. The author shows how promising "seeds of transition" to a shared urban food planning agenda are in the making, though the urban food planning niche as a whole still lacks the necessary maturity to lastingly influence mainstream planning practices and the dominant agri-food system regime. Some of the strategic levers to cope with the current instability and limitations of urban food planning and effectively transition it from a marginal novelty to a normalized domain of policy, research, and practice are systematically examined to this end. The conclusions and recommendations put forward have major implications for scholars, activists, and public officials seeking to radically transform the co-evolution of food, cities, and the environment.
Glass Transition And Phase Transitions In Food And Biological Materials
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Author : Jasim Ahmed
language : en
Publisher: John Wiley & Sons
Release Date : 2017-02-03
Glass Transition And Phase Transitions In Food And Biological Materials written by Jasim Ahmed and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-02-03 with Technology & Engineering categories.
Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas. This book has been structured so that readers can initially grasp the basic principles and instrumentation, before moving through the various applications. In summary, the book will provide the “missing link” between food science and material science/polymer engineering. This will allow food scientists to better understand the concept and applications of thermal properties.