Global Markets For Controlled Intelligent Packaging Preservation And Shelf Life Extension For Food And Beverages
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Global Markets For Controlled Intelligent Packaging Preservation And Shelf Life Extension For Food And Beverages Focus On Encapsulation Irradiation And Other Applications
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Author : BCC Research
language : en
Publisher:
Release Date : 2013-04
Global Markets For Controlled Intelligent Packaging Preservation And Shelf Life Extension For Food And Beverages Focus On Encapsulation Irradiation And Other Applications written by BCC Research and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04 with categories.
Global Markets For Controlled Intelligent Packaging Preservation And Shelf Life Extension For Food And Beverages
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Author : BCC Research
language : en
Publisher:
Release Date : 2016-06
Global Markets For Controlled Intelligent Packaging Preservation And Shelf Life Extension For Food And Beverages written by BCC Research and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-06 with categories.
Global Markets For Controlled Intelligent Packaging Preservation And Shelf Life Extension For Food And Beverages Focus On Thermal Processing
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Author : BCC Research
language : en
Publisher:
Release Date : 2013-04
Global Markets For Controlled Intelligent Packaging Preservation And Shelf Life Extension For Food And Beverages Focus On Thermal Processing written by BCC Research and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04 with Technology & Engineering categories.
Innovative Thermal And Non Thermal Processing Bioaccessibility And Bioavailability Of Nutrients And Bioactive Compounds
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Author : Francisco J. Barba
language : en
Publisher: Woodhead Publishing
Release Date : 2019-06-07
Innovative Thermal And Non Thermal Processing Bioaccessibility And Bioavailability Of Nutrients And Bioactive Compounds written by Francisco J. Barba and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-06-07 with Health & Fitness categories.
Innovative Thermal and Nonthermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products. Chapters cover the relationship between gastronomic science, nutrition and food science in the development of healthy products, introduce the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds, describe how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein, amino acids and carbohydrates, and discuss how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins. Final sections cover processing, bioavailability and bioaccessibility of bioactive compounds, describing how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides. Presents the implications of conventional and innovative processing on the nutritional and health aspects of food products Introduces the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds Explains how processing (conventional and non-conventional) affects the bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids and bioactive peptides
Progress In Food Preservation
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Author : Rajeev Bhat
language : en
Publisher: John Wiley & Sons
Release Date : 2012-01-10
Progress In Food Preservation written by Rajeev Bhat 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 2012-01-10 with Technology & Engineering categories.
This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.
Active Packaging For Various Food Applications
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Author : M. Selvamuthukumaran
language : en
Publisher: CRC Press
Release Date : 2021-10-07
Active Packaging For Various Food Applications written by M. Selvamuthukumaran and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-10-07 with Technology & Engineering categories.
Microbial attacks occur on food surfaces even when the food is packaged. This can be attributed to moisture permeability in the packaging materials and other environmental conditions. Therefore, active agents like antimicrobial components and antioxidants must be incorporated into the packaging system; these active agents function by enhancing the stability of the product to a greater extent. Implementing an active packaging system ensures the safety and quality aspects of packaged foods so that consumers may use the products without worry. Active Packaging for Various Food Applications addresses the significance of active packaging for enhancing the quality and safety of various packaged foods. This book discusses extending the shelf life of various food products by incorporating various active packaging systems. It also addresses bioactive materials used for packing food products and applications of nanomaterials in an active packaging system. Key Features: Describes the uses of active packaging materials for various food processing industries like dairy, cereals, fruits and vegetables, meat, etc. Explains the application of biosensors for the detection of spoilage of active packed food products Discusses the importance of active packaging techniques for retaining antioxidants and micro as well as macronutrients Highlights the importance of active packaging of foods and its advantages This book is a great source for academicians, scientists, research scholars, and food industry personnel because it sheds light on the recent techniques used in active packaging systems for enhancing quality aspects.
Food Science And Technology
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Author : Oluwatosin Ademola Ijabadeniyi
language : en
Publisher: Walter de Gruyter GmbH & Co KG
Release Date : 2023-11-06
Food Science And Technology written by Oluwatosin Ademola Ijabadeniyi and has been published by Walter de Gruyter GmbH & Co KG this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-11-06 with Technology & Engineering categories.
Food Science and Technology: Fundamentals and Innovation presents the aspects of microbiology, chemistry, nutrition, and process engineering required for the successful selection, preservation, processing, packaging, and distribution of quality food. It is a valuable resource for researchers and students in food science & technology and food industry professionals and entrepreneurs. There are two new chapters in the 2nd Ed. COVID-19 and food supply chain as well as climate-smart food science.
Chemistry And Hygiene Of Food Gases
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Author : Pasqualina Laganà
language : en
Publisher: Springer Nature
Release Date : 2019-11-22
Chemistry And Hygiene Of Food Gases written by Pasqualina Laganà and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-22 with Technology & Engineering categories.
This book focuses on the use of food gases in the food industry, their different applications and their role in food processing, packaging and transportation. Since these gases come into contact with food, they must comply with strict of labeling, purity and hygiene standards in order to ensure food safety. The book discusses various implications of food gases in the food chain, providing examples of how they can be used to limit food waste and losses. The first two chapters examine the classification and role of food gases in Europe, and the third chapter then explores the chemical and physical features of commonly used food gases in the food and food packing industries. The fourth chapter highlights the impact of food gases on human health due to their possible abuse and misuse. This book appeals to researchers and professionals working in food production and quality control.
Food Packaging Technology
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Author : Richard Coles
language : en
Publisher: CRC Press
Release Date : 2003-08-15
Food Packaging Technology written by Richard Coles and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-08-15 with Technology & Engineering categories.
The protection and preservation of a product, the launch of new products or re-launch of existing products, perception of added-value to products or services, and cost reduction in the supply chain are all objectives of food packaging. Taking into consideration the requirements specific to different products, how can one package successfully meet all of these goals? Food Packaging Technology provides a contemporary overview of food processing and packaging technologies. Covering the wide range of issues you face when developing innovative food packaging, the book includes: Food packaging strategy, design, and development Food biodeterioation and methods of preservation Packaged product quality and shelf life Logistical packaging for food marketing systems Packaging materials and processes The battle rages over which type of container should be used for which application. It is therefore necessary to consider which materials, or combination of materials and processes will best serve the market and enhance brand value. Food Packaging Technology gives you the tools to determine which form of packaging will meet your business goals without compromising the safety of your product.
Food Preservation And Safety Of Natural Products
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Author : Helen N Onyeaka
language : en
Publisher: Academic Press
Release Date : 2022-06-15
Food Preservation And Safety Of Natural Products written by Helen N Onyeaka and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-06-15 with Medical categories.
Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage that create significant loss to global food production while also discussing how food serves as a vehicle for the transmission of pathogenic microorganisms responsible for mild to debilitating health conditions in humans. The book provides essential information for food safety professionals on issues relating to foodborne diseases and offers potential solutions by presenting various methods of incorporating natural products in food production to prevent the spread of foodborne pathogenic organisms. The demand for green consumerism and consumers general distaste for synthetic food additives poses a serious challenge to food safety and preservation. Natural products are used as green and sustainable source of bioactive compounds that can be applied in various fields including food. The use of plant and other natural products in food preservation is on the rise, hence this book reviews microbial mediated food spoilage, foodborne pathogens and food contamination and offers applications of natural products in food preservation. Provides important information on microbial metabolic by-products (natural enzymatic processes) to prevent food spoilage or deterioration Includes molecular techniques for antimicrobial and antioxidant applications in food, food packaging and edible films Presents the latest evidence-based science on the natural products used as additives in food