Ingredients Extraction By Physicochemical Methods In Food
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Ingredients Extraction By Physicochemical Methods In Food
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Author : Alexandru Mihai Grumezescu
language : en
Publisher:
Release Date : 2017
Ingredients Extraction By Physicochemical Methods In Food written by Alexandru Mihai Grumezescu and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with categories.
Ingredients Extraction By Physicochemical Methods In Food
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Author : Alexandru Mihai Grumezescu
language : en
Publisher: Academic Press
Release Date : 2017-07-26
Ingredients Extraction By Physicochemical Methods In Food written by Alexandru Mihai Grumezescu and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-07-26 with Technology & Engineering categories.
Ingredients Extraction by Physico-chemical Methods, Volume Four, the latest release in the Handbook of Food Bioengineering series, reveals the most investigated extraction methods of ingredients and their impact on the food industry. This resource describes types of ingredients that may be extracted through physico-chemical methods (i.e. specific plants, fruits, spices, etc.), along with their particularities to help readers understand their biological effect and solve research problems. The extraction methods of bioactive compounds and functional ingredients are discussed, along with information on green ingredient extraction strategies to help reduce harmful environmental and health effects. Extraction methods in this book can be applied for multiple purposes within the food industry, such as ingredients separation for food development, the purification and separation of toxic compounds from a food mixture, and the recovery of natural bioactive compounds. - Offers advanced knowledge and skills of physiochemical analysis for ingredient extraction - Presents various methods for food component analysis to evaluate structure function relations in changing environments - Discusses the importance of enzymes during processing and storage of foods - Includes methods to evaluate and enhance extraction, such as ultrasound, to produce novel foods more efficiently
Microbial Production Of Food Ingredients And Additives
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Author : Alexandru Mihai Grumezescu
language : en
Publisher: Academic Press
Release Date : 2017-08-04
Microbial Production Of Food Ingredients And Additives written by Alexandru Mihai Grumezescu and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-08-04 with Technology & Engineering categories.
Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book presents the applications of microbial products in food bioengineering and methods to obtain valuable ingredients, such as sugars, acids, secondary metabolites, enzymes and vitamins. Recent and future applications of these microbial – derived food components are discussed, along with future applications. - Provides various research examples on how microbial production can improve food by lactic acid bacteria - Presents information on how microorganisms may be utilized to produce high quantity and quality therapeutic food ingredients used for human and animal food - Includes numerous applications to provide a broad perspective on the benefits of microbial production and how they are an alternative to chemical production and purification of ingredients
Handbook Of Research On Food Processing And Preservation Technologies
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Author : Megh R. Goyal
language : en
Publisher: CRC Press
Release Date : 2021-11-25
Handbook Of Research On Food Processing And Preservation Technologies written by Megh R. Goyal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-25 with Technology & Engineering categories.
Handbook of Research on Food Processing and Preservation Technologies will be a 5-volume collection that attempts to illustrate various design, development, and applications of novel and innovative strategies for food processing and preservation. The role and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are also discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. The first volume in this set, Nonthermal and Innovative Food Processing Methods, provides a detailed discussion of many nonthermal food process techniques. These include high-pressure processing, ultraviolet light technology, microwave-assisted extraction, high pressure assisted freezing, microencapsulation, dense phase carbon dioxide aided preservation, to name a few. The volume is a treasure house of valuable information and will be an excellent reference for researchers, scientists, students, growers, traders, processors, industries, and others.
Bioactive Extraction And Application In Food And Nutraceutical Industries
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Author : Tanmay Sarkar
language : en
Publisher: Springer Nature
Release Date : 2024-01-13
Bioactive Extraction And Application In Food And Nutraceutical Industries written by Tanmay Sarkar and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-01-13 with Technology & Engineering categories.
This volume details state-of- the art methods on sustainable food extractions. Chapters guide readers on traditional and novel extraction techniques, as well as exploring diverse sources of bioactive compounds. Additionally, chapters provide a holistic view of the field, catering to the needs of researchers, industry professionals, and students who are interested in this rapidly evolving area. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Bioactive Extraction and Application in Food and Nutraceutical Industries aims to be a foundation for future studies and to be a source of inspiration for new investigations in the field.
Food Bioconversion
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Author : Alexandru Mihai Grumezescu
language : en
Publisher: Academic Press
Release Date : 2017-06-29
Food Bioconversion written by Alexandru Mihai Grumezescu and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-06-29 with Technology & Engineering categories.
Food Bioconversion, Volume Two in the Handbook of Food Bioengineering series is an interdisciplinary resource of fundamental information on waste recovery and biomaterials under certain environmental conditions. The book provides information on how living organisms can be used to transform waste into compounds that can be used in food, and how specialized living cells in plants, animals and water can convert the most polluting agents into useful non-toxic products in a sustainable way. This great reference on the bioconversion of industrial waste is ideal in a time when food resources are limited and entire communities starve. - Presents extraction techniques of biological properties to enhance food's functionality, i.e. functional foods or nutraceuticals - Provides detailed information on waste material recovery issues - Compares different techniques to help advance research and develop new applications - Includes research solutions of different biological treatments to produce foods with antibiotic properties, i.e. probiotics - Explores how bioconversion technologies are essential for research outcomes to increase high quality food production
Food Biosynthesis
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Author : Alexandru Mihai Grumezescu
language : en
Publisher: Academic Press
Release Date : 2017-06-19
Food Biosynthesis written by Alexandru Mihai Grumezescu and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-06-19 with Technology & Engineering categories.
Food Biosynthesis, Volume One in the Handbook of Food Bioengineering series, describes the main aspects related to the biological production of synthetic ingredients and natural foods, highlighting the impact of bacteria and plants in the biosynthesis of key food components. Biosynthesis methods could help solve issues like food shortages, providing consumers with preferred 'natural' food options. This book represents how biologically synthesized ingredients, such as vanilla flavoring, soy, milk and egg substitutes can be utilized as a desired option future foods. It is ideal for scientists and researchers who want to improve their knowledge on the field of food biosynthesis. - Presents practical approaches of biosynthesis and the impact of biological origin on the field of food engineering - Offers alternative applications to produce natural foods - Includes processes and techniques to produce health promoting foods - Discusses the positive effects of biosynthesis on microbial production to enhance food safety - Offers a variety of perspectives on biosynthesis and its benefits for food ingredient production
Therapeutic Foods
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Author : Alexandru Mihai Grumezescu
language : en
Publisher: Academic Press
Release Date : 2017-09-23
Therapeutic Foods written by Alexandru Mihai Grumezescu and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-09-23 with Technology & Engineering categories.
Therapeutic Foods, Volume 8 in the Handbook of Food Bioengineering series, is an essential resource for anyone investigating foods that may be utilized as therapeutic agents. Plants and animal products have been utilized since ancient times as medicine to treat diseases, and the properties within foods and ingredients are still investigated for food therapy and prophylaxis. The book is a comprehensive resource for researchers and scientists already in the field or those just entering. It covers many spices, plant extracts, essential oils and vegetal mixtures that have immune-stimulatory effects and can be efficiently utilized in the treatment of infections and cancer. - Presents introductory chapters for background and practical examples of therapeutic foods used in different diseases to aid in research - Provides scientific methods to help eliminate food spoilage and bacterial contamination in food packaging - Includes benefits of the applications of functional properties of food and food ingredients to benefit health and well-being
Biopolymers For Food Design
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Author : Alexandru Mihai Grumezescu
language : en
Publisher: Academic Press
Release Date : 2018-04-03
Biopolymers For Food Design written by Alexandru Mihai Grumezescu and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-04-03 with Technology & Engineering categories.
Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel nutritional alternatives, to replace difficult to obtain food products, or for foods inaccessible or inappropriate for a particular population (i.e. allergic to specific components). In addition, some polymers can be used as functional ingredients, and can also represent efficient scaffolds for food ingredients with therapeutic values. This valuable reference is ideal for those looking for new solutions for the food industry. - Presents common biopolymers and their applications in food bioengineering, from food design, to control and safety - Identifies how the use of certain biopolymers can result in faster production time and reduced costs - Includes cutting-edge technologies used in research for food design and other food-related applications - Discusses the use of biopolymers in food packaging, shelf-life extension, and the creation of novel food products
Food Packaging And Preservation
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Author : Alexandru Mihai Grumezescu
language : en
Publisher: Academic Press
Release Date : 2017-10-20
Food Packaging And Preservation written by Alexandru Mihai Grumezescu and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-20 with Technology & Engineering categories.
Food Packaging and Preservation, Volume 9 in the Handbook of Food Bioengineering series, explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods. This volume contains valuable information and novel ideas regarding recently investigated packaging techniques and their implications on food bioengineering. In addition, classical and modern packaging materials and the impact of materials science on the development of smart packaging approaches are discussed. This book is a one-stop-shop for anyone in the food industry seeking to understand how bioengineering can foster research and innovation. - Presents cutting technologies and approaches utilized in current and future food preservation for both food and beverages - Offers research methods for the creation of novel preservatives and packaging materials to improve the quality and lifespan of preserved foods - Features techniques to ensure the safe use of foods for longer periods of time - Provides solutions of antimicrobial films and coatings for food packaging applications to enhance food safety and quality