Nonthermal Processing In Agri Food Bio Sciences
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Nonthermal Processing In Agri Food Bio Sciences
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Author : Anet Režek Jambrak
language : en
Publisher: Springer Nature
Release Date : 2022-09-26
Nonthermal Processing In Agri Food Bio Sciences written by Anet Režek Jambrak and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-09-26 with Technology & Engineering categories.
This book addresses important questions on the legislation, regulations, sustainability, technology transfer, safety of biomaterials and mechanism of action of nonthermal processing on the molecular level of biomaterials and its impact on health. The chapters take an interdisciplinary approach that is of interest to specialists from engineering, physics, chemistry, agriculture, life sciences and beyond, with a focus on further development of existing and new applications of nonthermal processing and their combination with other methods in the processing of biomaterials, agriculture, biotechnology and the re-use of waste and by-products. Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future Goals aims to boost further developments and applications of nonthermal technologies to develop healthier products, to ensure consumer approval for these innovative technologies and to improve the sustainability of biomaterials production. The industrial application of nonthermal processing has led to an increase in innovative value products and the overall improvement of production capacity. Nonthermal processes use less energy and chemicals, reduce processing times, have less environmental impact, produce less waste, and have the potential for industrial scale-up and a return-on-investment in under 5 years. According to The United Nations and the 2030 Agenda for Sustainable Development, 17 goals should be incorporated within development projects, and researchers are starting to use novel techniques to meet them. In covering the fundamental engineering theories underlying nonthermal processing, this book will aid in this mission. The book overviews the advantages and disadvantages of novel technologies, over to sustainability goals to correct steps for the scale-up and return on investment. The book includes the chemistry and physics of nonthermal processing technologies, dedicated to specialists and researchers from a wide range of subject areas. Interdisciplinary scientists and engineers, sustainability experts can use this text to aid in their work in green technologies.
Non Thermal Processing Technologies For The Meat Fish And Poultry Industries
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Author : M. Selvamuthukumaran
language : en
Publisher: CRC Press
Release Date : 2023-10-02
Non Thermal Processing Technologies For The Meat Fish And Poultry Industries 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 2023-10-02 with Technology & Engineering categories.
Processed products obtained from meat, fish, and poultry play a predominant role ascribed to their nutritional profile and sensory characteristics. Usually, these products are highly perishable, and, therefore, the food industry used traditional thermal methods of heat processing in order to extend the stability of the product to the greatest extent. But this traditional method has several disadvantages including undesirable changes in organoleptic characteristics, denaturation of the good quality of animal proteins, and degradation of several nutritional components. Non-Thermal Processing Technologies for the Meat, Fish, and Poultry Industries addresses stability enhancement of meat-, fish-, and poultry-processed products by implementing a non-thermal approach. Currently, there are several innovative non-thermal processing techniques available that can be adopted for enhancing the safety quality of these foods. This book presents the various non-thermal processing techniques that can be successfully applied to this processing industry, including high-pressure processing, ultrasound, irradiation, and pulse electric fields. It explains how these processes can signifantly minimize quality changes without posing any threat to the consumer. These techniques can be replaced for traditional thermal processing techniques viz. roasting, frying, boiling, and grilling. This book benefits food scientists, food process engineers, academicians, students, and food industrial professionals by providing in-depth knowledge of non-thermal processing of foods for meat, fish, and poultry product quality retention as well as for efficient consumer acceptability. The text contains current and emerging trends in the use of non-thermal processing techniques for its application in these industries.
Nonthermal Processing Technologies For Food
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Author : Howard Q. Zhang
language : en
Publisher: John Wiley & Sons
Release Date : 2011-02-04
Nonthermal Processing Technologies For Food written by Howard Q. Zhang 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 2011-02-04 with Technology & Engineering categories.
Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. Of special interest are chapters that focus on the "pathway to commercialization" for selected emerging technologies where a pathway exists or is clearly identified. These chapters provide examples and case studies of how new and nonthermal processing technologies may be commercialized. Overall, the book provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book. Researchers, professors and upper level students will also find the book a valuable text on the subject.
Non Thermal Processing Of Functional Foods
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Author : Sudip Kumar Pattanayek
language : en
Publisher: CRC Press
Release Date : 2024-12-31
Non Thermal Processing Of Functional Foods written by Sudip Kumar Pattanayek and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-12-31 with Technology & Engineering categories.
Functional foods, also known as nutraceuticals, began to gain prominence in the 1980s in Japan as “foods for specified health use” and became more widely recognized in the 1990s as research and interest in foods that could provide specific health benefits beyond essential nutrition grew worldwide. These foods are typically enriched with bioactive components or formulated to contain substances or live microorganisms with a possible health-enhancing or disease-preventing value and at a safe and sufficiently high concentration to achieve the intended benefit. Usually, the added ingredients are classified as nutrients, dietary fiber, phytochemicals, other substances, or probiotics. The production, storage, and consumer consumption of these functional foods require special attention to preserve quality attributes. The production process of these foods can be classified as conventionally used thermal processing methods and non-thermal alternatives. In addition, these processes may be combined with biological approaches involving enzymatic treatment and fermentation. The various non-thermal processes, such as ultrasounds, high-hydrostatic pressure, vacuum impregnation, high-voltage electrical discharge, cold plasma, pulsed light, ozonation, etc., can be utilized for a product to sustain/preserve quality attributes of the ingredients, long shelf life, and sensory qualities. This book compiles the latest non-thermal processing technologies to develop functional foods. The book discusses bioactivity, bioaccessibility, and bioavailability related to nutrition and functional food ingredients. It has 16 articles on different aspects of non-thermal processing technologies. Chapter 1 has discussed a general overview of emerging technologies, and various non-thermal processing techniques are discussed in Chapters 2–6, 8–9, and 12. Chapters 7, 11, 13, 15, and 16 discuss food safety and preservation. We have discussed the functional foods and bioactive compounds in Chapters 10 and 14. A few of these reviews discuss the impact of developing non-thermal technologies on several food components (proteins, carbohydrates, lipids, minerals, vitamins, polyphenols, glucosinolates, fragrance compounds, and enzymes) while maintaining the structure and functional properties. This book is an excellent source of information for professionals, postgraduate students, and researchers in food sciences and chemical engineering.
Non Thermal Processing Of Major Food Macromolecules
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Author : Seid Reza Falsafi
language : en
Publisher: Academic Press
Release Date : 2025-06-09
Non Thermal Processing Of Major Food Macromolecules written by Seid Reza Falsafi and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-06-09 with Technology & Engineering categories.
Non-thermal Processing of Major Food Macromolecules provides comprehensive knowledge on state-of-the-art approaches utilized to process foods and/or modify their physicochemical structural – along with the technofunctional attributes of food macromolecules (i.e., protein, starch, lipids) – through novel non-thermal processing techniques. Sections explore the impact of non-thermal processing on proteins, starches, and on lipids and present the challenges for the food application of non-thermal processing treatments, thus suggesting how to push the food application of these architectures forward around the world.Edited by a team of experts in the field, this book is a great resource for researchers and industry personnel working in the various fields of non-thermal processing treatments, particularly in the food areas. - Discusses the effects of non- thermal processing on food macromolecules - Includes the following techniques: sonication, high-pressure processing, ozonation, PEF, irradiation, and cold plasma treatment - Presents the regulatory considerations for implementation of non-thermal processing - Covers safety issues and health risks associated with the use of non-thermal processing techniques - Offers new information on how non-thermal processing treatment of foods can affect consumer acceptance
Food Formulation
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Author : Shivani Pathania
language : en
Publisher: John Wiley & Sons
Release Date : 2021-03-15
Food Formulation written by Shivani Pathania 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 2021-03-15 with Technology & Engineering categories.
Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.
Non Thermal Food Processing Technologies
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Author : Kaavya Rathnakumar
language : en
Publisher: CRC Press
Release Date : 2024-10-03
Non Thermal Food Processing Technologies written by Kaavya Rathnakumar and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-10-03 with Technology & Engineering categories.
Various processes are required to preserve and extend the shelf-life of food, many of which cause detrimental effects on the color and appearance of food. Alternative methods for the thermal processing of food are gaining importance day by day due to increased consumer demand for minimally processed fresh-like food products with high sensory, appearance, and nutritional qualities. This new book provides an informative overview of non-thermal food processing technologies that can preserve food color and appearance. The book offers comprehensive coverage of the application of emerging technologies on the color profile of different food products, such as fruits, vegetables, beverages, dairy products, and meat. It discusses the influence and impact of emerging technologies on the color and appearance of foods and beverages, along with their challenges and prospects. The food processing technologies discussed include cold plasma, ultrasound, microwave processing, ozone processing, ohmic heating, pulsed light, UV irradiation, pulsed electric field, high-pressure processing, vacuum frying, and others. This book, Non-Thermal Food Processing Technologies: Impact on Color Profile, offers an important context on applying emerging food processing technologies to solve food safety issues and enhance shelf-life extension while paying attention to food appearance. It is an excellent resource for food engineers and technologists, processors, nutritionists, and food industry professionals for exploring new non-thermal techniques.
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 Technology & Engineering 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
Modeling And Simulation Of Sono Processes
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Author : Kaouther Kerboua
language : en
Publisher: Elsevier
Release Date : 2024-11-28
Modeling And Simulation Of Sono Processes written by Kaouther Kerboua and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-11-28 with Science categories.
Modeling and Simulation of Sono-processes provides an overview of the mathematical modeling and numerical simulation as applied to sono-process-related phenomena, from the microscopic to the macroscopic scale, collecting information on this topic into one dedicated resource for the first time. It covers both fundamental and semi-empirical approaches and includes both physical and chemical effects.Single acoustic cavitation bubble and bubble population-related aspects are modeled mathematically, and numerical simulation procedures and examples are presented. In addition, the procedure involving semi-empirical modeling of sonochemical activity and sonochemical reactors is demonstrated and ultrasound assisted processes (hybrid processes) are demonstrated including several case studies.Modeling and Simulation of Sono-processes is written primarily for advanced graduates or early career researchers in physics, physical chemistry or mathematics who want to use mathematical modeling and numerical simulation of aspects related to acoustic cavitation bubble, bubble population, sonochemistry, sonochemical reactors and ultrasound-assisted processes. - Uses an evolutive approach to build understanding of scale (microscopic to macroscopic) of models - Clear hypotheses will be advanced with justifications and guidelines to select the appropriate assumptions according to the studied case and the objective of the modeling procedure - Resolution methods and simulation conditions are presented in each chapter to offer a reference for reproducible results - Special attention is given to semi-empirical approaches to handle complex phenomenon accordingly in ultrasound-assisted processes, offering a reliable method to approach mathematically apparent effects of sonication - Metrics are presented for the assessment of the efficiency of sonication (alone or in hybrid processes) according to the studied case and the intended effect
Agri Food Industry Strategies For Healthy Diets And Sustainability
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Author : Francisco J. Barba
language : en
Publisher: Academic Press
Release Date : 2020-03-03
Agri Food Industry Strategies For Healthy Diets And Sustainability written by Francisco J. Barba and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-03-03 with Technology & Engineering categories.
Divided into five sections, Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health, and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety, and toxicology of new food manufacturing. This book examines commercial labeling and nutritional education, nutrigenomics and public health, and provides coverage of the valorization of waste and by-products from the food industry. Nutrition researchers and practitioners, food scientists, technologists, engineers, agronomists, food product developers, medical and public health professionals, and postgraduate students focused in food science and nutrition are sure to find this reference work a welcomed addition to their libraries. - Contains innovative strategies to achieve a healthy diet through the design of new food products - Provides comprehensive information related to agriculture, nutrition, food industry, government, and sustainable waste management and details their roles in addressing food waste - Explores the ways in which innovative approaches, used to valorize and give an added value to agri-food waste and by-products, ensure the sustainability of the production process - Presents nutritive education about reducing empty calories by lowering consumption of fats, sugars, and other high-calorie nutrients - Delineates the roles of food industry and government in shaping the best policies for the general public and the design of new products