New Analytical Approaches For Verifying The Origin Of Food
DOWNLOAD
Download New Analytical Approaches For Verifying The Origin Of Food PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get New Analytical Approaches For Verifying The Origin Of Food book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page
New Analytical Approaches For Verifying The Origin Of Food
DOWNLOAD
Author : Paul Brereton
language : en
Publisher: Elsevier
Release Date : 2013-07-31
New Analytical Approaches For Verifying The Origin Of Food written by Paul Brereton and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-07-31 with Technology & Engineering categories.
Food and beverage labels often specify a product's geographical origin, species, variety and method of production. These claims can significantly influence an item's economic value, but their verification is not always straightforward. New analytical approaches for verifying the origin of food reviews new analytical methods in this area together with applications to key commodities.Part one introduces the concept of food origin and provides supporting information on labelling legislation and standards. Part two moves on to explore new approaches for verifying the geographical origin of food using geospatial models and verifying species and varietal components of the food we eat. Holistic methods of verification methods using vibrational spectroscopy and associated chemometrics are also discussed. Finally, part three highlights the applications of new analytical methods to verify the origin of particular food commodities: fish, honey and wine.New analytical approaches for verifying the origin of food is a standard reference for professionals working in analytical laboratories testing food authenticity and for researchers, in the food industry, analytical laboratories and academia, working on the development of analytical methods for food authenticity. - Includes a chapter on origin labelling legislation and standards - Chapters address the applications of both established and novel methods in key product sectors - Reviews new analytical methods and their applications in the food industry
Advances In Food Authenticity Testing
DOWNLOAD
Author : Gerard Downey
language : en
Publisher: Woodhead Publishing
Release Date : 2016-08-08
Advances In Food Authenticity Testing written by Gerard Downey and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-08-08 with Medical categories.
Advances in Food Authenticity Testing covers a topic that is of great importance to both the food industry whose responsibility it is to provide clear and accurate labeling of their products and maintain food safety and the government agencies and organizations that are tasked with the verification of claims of food authenticity. The adulteration of foods with cheaper alternatives has a long history, but the analytical techniques which can be implemented to test for these are ever advancing. The book covers the wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes. The first part of the book examines, in detail, the scientific basis and the process of how these techniques are used, while other sections highlight specific examples of the use of these techniques in the testing of various foods. Written by experts in both academia and industry, the book provides the most up-to-date and comprehensive coverage of this important and rapidly progressing field. Covers a topic that is of great importance to both the food industry and the governmental agencies tasked with verifying the safety and authenticity of food products Presents a wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes Highlights specific examples of the use of the emerging techniques and testing strategies for various foods
Advances In Microbial Food Safety
DOWNLOAD
Author : J Sofos
language : en
Publisher: Elsevier
Release Date : 2013-07-31
Advances In Microbial Food Safety written by J Sofos and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-07-31 with Technology & Engineering categories.
New research, outbreaks of foodborne disease and changes to legislation mean that food microbiology research is constantly evolving. Advances in microbial food safety: Volume 1 summarises the key trends in this area for the food industry.The book begins with an introductory chapter discussing food safety management systems from the past to the present day and looking to future directions. The book moves on to provide updates on specific pathogens including Salmonella, Listeria monocytogenes and Bacillus species. New developments in the area are explored with chapters on emerging parasites in food, advances in separation and concentration of microorganisms from food samples, new approaches in microbial pathogen detection, and an update on novel methods for pathogen control in livestock preharvest.With its distinguished editor and international team of expert contributors, Advances in microbial food safety: Volume 1 is a standard reference for researchers, consultants and managers in the food industry responsible for food safety, analytical laboratories testing the safety of the food we eat, and researchers in academia working on food microbial safety. - Summarises new research, outbreaks of foodborne disease and changes to legislation in food microbiology research - Examines past, present and future food safety management systems - Provides updates on specific pathogens including Salmonella, Listeria monocytogenes and Bacillus species
Metabolomics In Food And Nutrition
DOWNLOAD
Author : Bart C Weimer
language : en
Publisher: Elsevier
Release Date : 2013-10-31
Metabolomics In Food And Nutrition written by Bart C Weimer and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-31 with Technology & Engineering categories.
Metabolomics enables valuable information about the biochemical composition of foods to be rapidly obtained. Since the biochemical profile of food largely determines key food properties such as flavour and shelf life, the information gained using metabolomics-based methods will enable greater control of food quality and also help to determine the relationship between diet and health. Metabolomics in food and nutrition provides an overview of their current and potential use in the food industry.Part one reviews equipment, methods and data interpretation in metabolomics including the use of nuclear magnetic resonance (NMR), statistical methods in metabolomics, and metabolic reconstruction databases and their application to metabolomics research. Part two explores applications of metabolomics in humans, plants and food. Chapters discuss metabolomics in nutrition, human samples for health assessments, and current methods for the analysis of human milk oligosaccharides (HMOs) and their novel applications. Further chapters highlight metabolomic analysis of plants and crops, metabolomics for the safety assessment of genetically modified (GM) crops, and applications of metabolomics in food science including food composition and quality, sensory and nutritional attributes.With its distinguished editors and team of expert contributors, Metabolomics in food and nutrition is a technical resource for industrial researchers in the food and nutrition sectors interested in the potential of metabolomics methods and academics and postgraduate students working in the area. - Provides an overview of the current and potential future use of metabolomics in the food industry - Chapters focus on key applications and review the analytical methods used and the bioinformatics techniques involved in processing the results - Discusses metabolomics in nutrition, human samples for health assessments, and current methods for the analysis of human milk oligosaccharides (HMOs) and their novel applications
Modifying Food Texture
DOWNLOAD
Author : Jianshe Chen
language : en
Publisher: Woodhead Publishing
Release Date : 2015-05-23
Modifying Food Texture written by Jianshe Chen and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-05-23 with Technology & Engineering categories.
Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods. Topics covered include ingredients and processing techniques used in texture modification of foods, an overview of food texture issues, the novel use of processing techniques for texture modification, and the uses of food ingredients in texture-modified foods. - Discusses texture as an important aspect of consumer food acceptance and preference - Presents findings and tactics that address the special needs of infants, the elderly, and dysphagia patients - Topics covered include ingredients and processing techniques used in texture modification of foods, along with an overview of food texture issues, amongst others
Satiation Satiety And The Control Of Food Intake
DOWNLOAD
Author : John E Blundell
language : en
Publisher: Elsevier
Release Date : 2013-09-30
Satiation Satiety And The Control Of Food Intake written by John E Blundell and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-09-30 with Technology & Engineering categories.
With growing concerns about the rising incidence of obesity, there is interest in understanding how the human appetite contributes to energy balance and how it might be affected by the foods we consume, as well as other cultural and environmental factors. Satiation, satiety and the control of food intake provides a concise and authoritative overview of these areas. Part one introduces the concepts of satiation and satiety and discusses how these concepts can be quantified. Chapters in part two focus on biological factors of satiation and satiety before part three moves on to explore food composition factors. Chapters in part four discuss hedonic, cultural and environmental factors of satiation and satiety. Finally, part five explores public health implications and evaluates consumer understanding of satiation and satiety and related health claims. - Provides a concise and authoritative overview of appetite regulation - Focuses on the effects of biological factors, food composition and hedonic, cultural and environmental factors affecting appetite control - Discusses implications for public health
Handbook Of Food Allergen Detection And Control
DOWNLOAD
Author : Simon Flanagan
language : en
Publisher: Elsevier
Release Date : 2014-09-25
Handbook Of Food Allergen Detection And Control written by Simon Flanagan and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-09-25 with Technology & Engineering categories.
Allergens in food and their detection, management and elimination constitute a key issue for food manufacturers, especially in terms of safety. This book reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes. Following an introductory chapter by a distinguished expert, part one covers allergen management throughout the food chain. Part two details current and emerging methods of allergen detection in food, and part three covers methods for reducing and eliminating allergens in food. Finally, part four focuses on the control and detection of individual food allergens and the risks each one presents in food manufacture. - Reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes - Covers allergen management throughout the food chain and reviews current and emerging methods of allergen detection - Examines methods for reducing and eliminating allergens in food and provides a detailed overview of the control and detection of individual food allergens
Modeling Food Processing Operations
DOWNLOAD
Author : Serafim Bakalis
language : en
Publisher: Elsevier
Release Date : 2015-04-28
Modeling Food Processing Operations written by Serafim Bakalis and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-04-28 with Technology & Engineering categories.
Computational modeling is an important tool for understanding and improving food processing and manufacturing. It is used for many different purposes, including process design and process optimization. However, modeling goes beyond the process and can include applications to understand and optimize food storage and the food supply chain, and to perform a life cycle analysis. Modeling Food Processing Operations provides a comprehensive overview of the various applications of modeling in conventional food processing. The needs of industry, current practices, and state-of-the-art technologies are examined, and case studies are provided. Part One provides an introduction to the topic, with a particular focus on modeling and simulation strategies in food processing operations. Part Two reviews the modeling of various food processes involving heating and cooling. These processes include: thermal inactivation; sterilization and pasteurization; drying; baking; frying; and chilled and frozen food processing, storage and display. Part Three examines the modeling of multiphase unit operations such as membrane separation, extrusion processes and food digestion, and reviews models used to optimize food distribution. - Comprehensively reviews the various applications of modeling in conventional food processing - Examines the modeling of multiphase unit operations and various food processes involving heating and cooling - Analyzes the models used to optimize food distribution
Trends In Packaging Of Food Beverages And Other Fast Moving Consumer Goods Fmcg
DOWNLOAD
Author : Neil Farmer
language : en
Publisher: Elsevier
Release Date : 2013-02-26
Trends In Packaging Of Food Beverages And Other Fast Moving Consumer Goods Fmcg written by Neil Farmer and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-02-26 with Technology & Engineering categories.
Packaging plays an essential role in protecting and extending the shelf life of a wide range of foods, beverages and other fast-moving consumer goods. There have been many key developments in packaging materials and technologies in recent years, and Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) provides a concise review of these developments and international market trends.Beginning with a concise introduction to the present status and trends in innovations in packaging for food, beverages and other fast-moving consumer goods, the book goes on to consider modified atmosphere packaging and other active packaging systems, including smart and intelligent packaging, and the role these play in augmenting and securing the consumer brand experience. Developments in plastic and bioplastic materials and recycling systems are then discussed, followed by innovations and trends in metal, paper and paperboard packaging. Further chapters review international environmental and sustainability regulatory and legislative frameworks, before the use of nanotechnology, smart and interactive packaging developments for enhanced communication at the packaging/user interface are explored. Finally, the book concludes by considering potential future trends in materials and technologies across the international packaging market.With its distinguished editor and international team of expert contributors, Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) is an important reference tool, providing a practical overview of emerging packaging technologies and market trends for research and design professionals in the food and packaging industry, and academics working in this area. - Introduces the present status, current trends and new innovations in the field whilst considering future trends in materials and technologies - Considers modified atmosphere packaging and other active packaging systems including smart and intelligent packaging - Discusses developments in plastic and bioplastic materials and recycling systems
Handbook Of Antioxidants For Food Preservation
DOWNLOAD
Author : Fereidoon Shahidi
language : en
Publisher: Woodhead Publishing
Release Date : 2015-02-25
Handbook Of Antioxidants For Food Preservation written by Fereidoon Shahidi and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-02-25 with Technology & Engineering categories.
Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies for using antioxidants in food, focusing on the efficacy of antioxidants. Part three covers the main food commodities in which antioxidants are used. - Reviews the various types of antioxidants used in food preservation, including chapters on tea extracts, natural plant extracts and synthetic phenolics - Analyses the performance of antixoxidants in different food systems - Compiles significant international research and advancements