Research And Technological Advances In Food Science
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Research And Technological Advances In Food Science
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Author : Bhanu Prakash
language : en
Publisher: Academic Press
Release Date : 2021-11-30
Research And Technological Advances In Food Science written by Bhanu Prakash and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-30 with Technology & Engineering categories.
The reduction in nutritional quality of food due to microbial contamination is a problem faced by much of the developing world. To address contamination-related hunger and malnutrition, it is crucial to enforce quantitative and qualitative protection of agri-food commodities after harvesting, as well as to create low cost, rational strategies to protect post-harvest losses and nutritional properties of food products in a sustainable manner. Research and Technological Advances in Food Science provides readers with a systematic and in-depth understanding of basic and advanced concepts in food science and post-harvest technology, including the most up-to-date information about different natural food source sources (of microbial, plant, and animal origin) and their health benefits. It also highlights current research and technological advances in food science related to health, such as personalized food and nutrition, seafood nutraceuticals, meat processing and product development, microbial enzymes for the tenderization of meat, feruloylated oligosaccharides for human health, and the role of microbial antagonistic in post-harvest management of fruit. In addition, the book explores the role of modern tools and techniques such as instrumentation, nanotechnology, biotechnology, ultrasound in food processing and food-omics in food science. Research and Technological Advances in Food Science is an excellent resource for researchers, food scientists, biochemists, pharmacologists, nutritionists, policymakers, and students working in the food science domain. - Includes information about different natural sources of food (microbes, plants and animal origin), and their health benefits - Highlights current research and technological advances in food science related to health - Brings the role of microbial antagonistic, plant volatiles and technological advances in the post-harvest management of food commodities
Advances In Food Science And Technology Volume 1
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Author : Visakh P. M.
language : en
Publisher: John Wiley & Sons
Release Date : 2013-03-18
Advances In Food Science And Technology Volume 1 written by Visakh P. M. 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 2013-03-18 with Technology & Engineering categories.
Written in a systematic and comprehensive manner, the book reports recent advances in the development of food science and technology areas. Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the areas of food science and technology, such as food security as a global issue, food chemistry, frozen food and technology, as well as state-of-the-art developments concerning food production, properties, quality, trace element speciation, nanotechnology, and bionanocomposites for food packing applications. Specifically, this important book details: New innovative methods for food formulations and novel nanotechnology applications such as food packaging, enhanced barrier, active packaging, and intelligent packaging Freezing methods and equipment such as freezing by contact with cold air, cold liquid, and cold surfaces, cryogenic freezing, and a combination of freezing methods Chemical and functional properties of food components Bionanocomposites for natural food packing and natural biopolymer-based films such as polysaccharide films and protein films Regulatory aspects of food ingredients in the United States with the focus on the safety of enzyme preparations used in food
Antimicrobials In Food Science And Technology
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Author : Arti Gupta
language : en
Publisher: CRC Press
Release Date : 2023-11-20
Antimicrobials In Food Science And Technology written by Arti Gupta and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-11-20 with Science categories.
The demands of producing high-quality, pathogen-free food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms, foodborne pathogens, and toxins. The recent developments and innovations of new antimicrobials from natural sources for a wide range of applications require that knowledge of traditional sources for food antimicrobials is combined with the latest technologies in identification, characterization, and applications. This book explores novel, natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials in food, covering antimicrobials derived from microbial sources, animal-derived products, plants, and value-added products. This book includes the development and use of natural antimicrobials for processed and fresh food products. New and emerging technologies concerning antimicrobials are also discussed. This bookconsiders recent developments and innovations in food technology in combating infectious diseases and explores advances in antimicrobial constituents and their applications in the fight against microbes. In addition, it also provides a variety of photographs, diagrams, and tables to help illustrate the material. The novel strategies to combat antimicrobial resistance are also described, emphasizing collaborative measures of control. Advanced topics in the volume include food processing, food security, preservation, nutritional analysis, quality control, and maintenance as well as good manufacturing practices in the food industries. Students, research scientists, academicians, and policy makers can benefit from Antimicrobials in Food Science and Technology as a resource that addresses microbial biotechnology, food microbiology, fermentation technology, ethnopharmacology, toxicology, microbial/medicinal plant products, and all disciplines related to antimicrobial research. Features of the book: Covers all food antimicrobials, natural and synthetic, with up-to-date research on each type Recent references on every conceivable food antimicrobial Describes recent laws and regulatory guidelines in the selection of appropriate additives for specific food products Includes innovations in natural antimicrobial value-added products Offers current and future applications of emergent antimicrobial technologies and the use of multifactorial food preservation with antimicrobials Details methods to improve antimicrobial properties to have a longer service life in combating infection
Science Breakthroughs To Advance Food And Agricultural Research By 2030
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Author : National Academies of Sciences, Engineering, and Medicine
language : en
Publisher: National Academies Press
Release Date : 2019-04-21
Science Breakthroughs To Advance Food And Agricultural Research By 2030 written by National Academies of Sciences, Engineering, and Medicine and has been published by National Academies Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-04-21 with Science categories.
For nearly a century, scientific advances have fueled progress in U.S. agriculture to enable American producers to deliver safe and abundant food domestically and provide a trade surplus in bulk and high-value agricultural commodities and foods. Today, the U.S. food and agricultural enterprise faces formidable challenges that will test its long-term sustainability, competitiveness, and resilience. On its current path, future productivity in the U.S. agricultural system is likely to come with trade-offs. The success of agriculture is tied to natural systems, and these systems are showing signs of stress, even more so with the change in climate. More than a third of the food produced is unconsumed, an unacceptable loss of food and nutrients at a time of heightened global food demand. Increased food animal production to meet greater demand will generate more greenhouse gas emissions and excess animal waste. The U.S. food supply is generally secure, but is not immune to the costly and deadly shocks of continuing outbreaks of food-borne illness or to the constant threat of pests and pathogens to crops, livestock, and poultry. U.S. farmers and producers are at the front lines and will need more tools to manage the pressures they face. Science Breakthroughs to Advance Food and Agricultural Research by 2030 identifies innovative, emerging scientific advances for making the U.S. food and agricultural system more efficient, resilient, and sustainable. This report explores the availability of relatively new scientific developments across all disciplines that could accelerate progress toward these goals. It identifies the most promising scientific breakthroughs that could have the greatest positive impact on food and agriculture, and that are possible to achieve in the next decade (by 2030).
Handbook Of Research On Food Science And Technology
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Author : Monica Chavez-Gonzalez
language : en
Publisher: CRC Press
Release Date : 2019-01-15
Handbook Of Research On Food Science And Technology written by Monica Chavez-Gonzalez and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-01-15 with Technology & Engineering categories.
This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics. Volume 1 of the 3-volume set focuses on food technology and chemistry. The chapters examine edible coatings, bioactive compounds, essential oils in active food packaging, food industrial wastes as raw material for nanostructure production, and more.
The Role Of Modern Technology In Food Inspection
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Author : United States. Congress. House. Committee on Science, Space, and Technology. Subcommittee on Technology, Environment, and Aviation
language : en
Publisher:
Release Date : 1994
The Role Of Modern Technology In Food Inspection written by United States. Congress. House. Committee on Science, Space, and Technology. Subcommittee on Technology, Environment, and Aviation and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Technology & Engineering categories.
Technological Advances And Trends In Cheese Making
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Author : Syed Mansha Rafiq
language : en
Publisher: Springer Nature
Release Date : 2025-07-22
Technological Advances And Trends In Cheese Making written by Syed Mansha Rafiq and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-07-22 with Technology & Engineering categories.
This book provides a comprehensive overview of the cheese making process, from the roles of various starter cultures and coagulants through to the advanced cheese ripening process. The focus will be on technological advances in the manufacturing process, with attention devoted to varieties of stretch, hybrid, whey, vegan and dry milk cheeses. Other varieties discussed include low-fat and low-sodium cheese. Presenting the latest innovations regarding methods of preparation and modification, as well as packaging and preservation, this text is an essential guide to novel technologies in the cheese making process. Pertinent to this discussion will be considerations of quality and functionality, and the use of approaches such as infrared spectroscopy and electronic nose to assess these aspects. Novel cheese making methods including precision fermentation have also been discussed. A discussion of the history of cheese making also provides a rich entryway into the industry’s contemporary iterations. For researchers and those with an interest in the cheese making industry, Technological Advances and Trends in Cheese Making will elucidate relevant methods and expand perspectives.
Conventional And Advanced Food Processing Technologies
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Author : Suvendu Bhattacharya
language : en
Publisher: John Wiley & Sons
Release Date : 2014-11-17
Conventional And Advanced Food Processing Technologies written by Suvendu Bhattacharya 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 2014-11-17 with Technology & Engineering categories.
Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.
Technological Advancements In Product Valorization Of Tea Waste
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Author : Mihir Kumar Purkait
language : en
Publisher: Elsevier
Release Date : 2023-03-21
Technological Advancements In Product Valorization Of Tea Waste written by Mihir Kumar Purkait and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-03-21 with Technology & Engineering categories.
Technological Advancements in Product Valorization of Tea Waste focuses on recent and advanced topics involved with technologies for valorization of tea waste. The book elaborately explains the fundamental concepts of utilization of such waste in the process of conversion as well as current research accomplishments. It emphasizes technologies involved in the major areas of extraction of several important biomolecules like tea polyphenols, polysaccharides for human bioactivity, metal-based nanomaterial synthesis for environmental removal of aquatic pollutants, generation of various different forms of bioenergy including biogas, biodiesel and bioethanol and advanced applications of tea waste in various emerging sectors. Industries covered include the polymer industry, biorefineries, electrical manufacturing and electrochemistry. - Provides a complete overview from the fundamental basics to advanced knowledge of tea waste valorization - Educates about technologies, analytical techniques and applications towards sustainable utilization of tea waste - Covers the entire field on tea waste valorization
How Technological Advances Change Human Food
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Author : Matteo Bordiga
language : en
Publisher: CRC Press
Release Date : 2025-09-17
How Technological Advances Change Human Food written by Matteo Bordiga and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-09-17 with Technology & Engineering categories.
Diet is key to understanding the past, present, and future of our species. Much of human evolutionary success can be attributed to our ability to consume and preserve a wide range of foods. Technological advances changed the types of foods we eat. With this consideration, How Technological Advances Change Human Food weaves together various themes starting with human evolution, moving on to methods of food preservation, and continuing with the evolution of cooking methods. Issues relating to sustainability are also reported, including green food processing, vertical farming, and edible insect farming. There is a close link between what we eat and the development of our gut microbiota; thus, this book covers the evolution and adaptation of microbiota. Key Features: Contains a common thread in how technology has changed food and diet and its implications Focuses on the evolution of methods for both food preservation and cooking Explains the evolution and adaptation of gut microbiota in relation to diet