The Influence Of Chemistry On New Foods And Traditional Products

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The Influence Of Chemistry On New Foods And Traditional Products

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Author : Giampiero Barbieri
language : en
Publisher: Springer
Release Date : 2014-09-13

The Influence Of Chemistry On New Foods And Traditional Products written by Giampiero Barbieri and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-09-13 with Technology & Engineering categories.

This Brief concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been soundlessly but increasingly interconnected with the chemical industry in the last century. Different areas are considered in a multidisciplinary approach: - the production of chemical additives and of non-food components needed in the food industry (e.g. packaging materials) - the regulatory perspective of the whole food production chain - commercialization of food commodities - the problem of food safety from the viewpoint of official auditors with medical or veterinarian competencies - new and emerging risks related to food packaging materials - the assessment of the authenticity of edible products. This Brief includes different viewpoints, ranging from the management of allergens and food additives in the food plant to the complex matter of the formulation of traditional products with the consequent production of “alternative” versions of the same food.

Trends In Food Chemistry Nutrition And Technology In Indian Sub Continent

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Author : Suni Mary Varghese
language : en
Publisher: Springer Nature
Release Date : 2022-07-05

Trends In Food Chemistry Nutrition And Technology In Indian Sub Continent written by Suni Mary Varghese and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-07-05 with Technology & Engineering categories.

This brief outlines the state-of-art of the food industry within the Indian Sub-continent, providing a detailed insight into the current science of nutrition and industrial technology. The Hygiene, Integrity, Traceability and Sharing (HITS) strategy has been proposed recently as a coordinated and powerful tool to contextualize the plethora of different menaces for the food consumer. The book examines this approach from eight different perspectives, with a particular emphasis on the Indian Subcontinent. Topics such as food additives, the importance of water in the food industry, the use of antioxidants, and novel food preservation methods are used to illustrate these points of view. This book is particularly appealing as a guide for graduate and undergraduate courses covering food production, food safety, and the training of teachers working in these science areas.

Chemistry And Food Safety In The Eu

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Author : Salvatore Parisi
language : en
Publisher: Springer
Release Date : 2016-05-04

Chemistry And Food Safety In The Eu written by Salvatore Parisi and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-05-04 with Technology & Engineering categories.

This Brief provides a general description of the European Rapid Alert System for Food and Feed (RASFF). It describes the RASFF approach on the legal level and with reference to notification procedures, including also new tools, which were launched in 2014: iRASFF and the RASFF Consumer Portal. In an introduction, the present status of the RASFF, which had originally been introduced in 1979, is briefly reviewed. It is described as the main basis of modern food policy in Europe, enabling member countries to take rapid corrective actions on the one hand, and to perform statistically reliable analyses of food-related hazards on the other hand. One chapter contains a statistical evaluation of RASFF notifications in general, and specifically with regard to chemical contaminants, including also allergens. In another chapter, reasons for rejections of food and feed at the European borders are analyzed in selected case studies. The Brief provides an easy description for the chemical dangers and contaminants it is referring to, outlining the names, properties, uses and importance in the food and feed industry, toxicological effects, and contamination sources. The last chapter offers an outlook on the future of the RASFF and possible expectations.

Encyclopedia Of Food Chemistry

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Author :
language : en
Publisher: Elsevier
Release Date : 2018-11-22

Encyclopedia Of Food Chemistry written by and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-11-22 with Technology & Engineering categories.

Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry

Dietary Patterns Food Chemistry And Human Health

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Author : Suresh D. Sharma
language : en
Publisher: Springer
Release Date : 2019-04-09

Dietary Patterns Food Chemistry And Human Health written by Suresh D. Sharma and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-04-09 with Technology & Engineering categories.

This brief discusses the influence of modern food production on dietary patterns and chronic diseases. In four concise chapters the authors explore different aspects of this topical issue. Chapter one highlights the importance of advanced glycation end products in food and describes how high levels of these complex molecules can lead to an increase in chronic diseases. Chapter two addresses the role of carbohydrates in inexpensive and tasty foods, while chapter three outlines how vegetable fats, notably palm oil, are used in selected industrial foods and explores their relation to hyper-palatability and other health issues. Lastly, the fourth chapter discusses the increasing demand for high-protein foods and the concomitant availability of vegan products. This brief is of interest to researchers in food production, food hygiene and public health, but is also relevant for certification bodies and specialists in the food industry.

Maillard Reaction In Foods

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Author : Salvatore Parisi
language : en
Publisher: Springer
Release Date : 2019-06-01

Maillard Reaction In Foods written by Salvatore Parisi and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-06-01 with Technology & Engineering categories.

This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage. The effects of Maillard Reactions can vary considerably: while on the one hand certain sensorial alterations and influences on color, flavor and odor may be desirable, Maillard Reactions can also result in potentially harmful and toxic products (e.g. furfurals, furosines, or acrylamide). This book discusses possible mitigation strategies for the reduction of toxic reaction products, including the addition of enzymes or antioxidants, reducing sugars, and encapsulation approaches, as well as new processing strategies, such as high-pressure, radio-frequency, ultrahigh-temperature, or Ohmic heating methods. The book also illustrates that certain Maillard products can even produce positive health effects, e.g. antimicrobial or anticarcinogenic effects. The methods described here can serve as a blueprint for promoting the formation of beneficial compounds and reducing / avoiding toxic substances, offering essential strategies and methods.

Safety Protocols In The Food Industry And Emerging Concerns

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Author : Giovanni Gurnari
language : en
Publisher: Springer
Release Date : 2015-03-27

Safety Protocols In The Food Industry And Emerging Concerns written by Giovanni Gurnari and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-03-27 with Technology & Engineering categories.

This brief reports about safety protocols in the food producing industry. Hygiene, i.e., the prevention of contamination and microbial infections, is of greatest importance in the industry, as are disinfection techniques, to prevent or to fight microbial contaminations and infections, and practical emerging concerns are centered around these fundamental concerns. The first part focuses on the attempts and possibilities to prevent microbial spreading. Part II discusses disinfection techniques and their risks, advantages and disadvantages. Current industry trends, such as the attempts to substitute chlorine in disinfection, are critically reviewed. In all, this brief volume discusses decision procedures and strategies that are being applied to prevent, reduce and fight microbial spreading. In particular, material that comes into contact with the foods, has to fulfill strict requirements. This aspect is explained in detail, and how little details can have great effects. The brief deals with the important question: is disinfection more an ally or an enemy?

The Chemistry Of Thermal Food Processing Procedures

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Author : Maria Micali
language : en
Publisher: Springer
Release Date : 2016-07-08

The Chemistry Of Thermal Food Processing Procedures written by Maria Micali and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-07-08 with Technology & Engineering categories.

This Brief reviews thermal processes in the food industry – pasteurization, sterilization, UHT processes, and others. It evaluates the effects on a chemical level and possible failures from a safety viewpoint, and discusses in how far the effects can be predicted. In addition, historical preservation techniques – smoking, addition of natural additives, irradiation, etc. – are compared with current industrial systems, like fermentation, irradiation, addition of food-grade chemicals. The Brief critically discusses storage protocols – cooling, freezing, etc. – and packing systems (modified atmosphere technology, active and intelligent packaging). Can undesired chemical effects on the food products be predicted? This Brief elucidates on this important question. On that basis, new challenges, that currently arise in the food sector, can be approached.

Emerging And Traditional Technologies For Safe Healthy And Quality Food

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Author : Viktor Nedović
language : en
Publisher: Springer
Release Date : 2015-12-16

Emerging And Traditional Technologies For Safe Healthy And Quality Food written by Viktor Nedović and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-12-16 with Technology & Engineering categories.

Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends. The 6th CEFood, held in Novi Sad, Serbia, May 23-26, 2012, highlighted the novel technologies and traditional foods aimed at both the European and global markets. Specifically, CEFood 2012 focused on the latest progress in fundamental and applied food science, research and development, innovative technology, food ingredients, novel trends in nutrition and health, functional and bioactive food, food engineering, food safety and quality and the food and feed market. This book will consist of contributions from various presenters at CEFood 2012, covering the major themes of this Congress. Chapters contributed by expert presenters from the 6th CEFood Congress of 2012 Highlights the novel technologies of food science Discusses the future of the food industry and food research

Chemical Profiles Of Industrial Cow S Milk Curds

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Author : Caterina Barone
language : en
Publisher: Springer
Release Date : 2016-12-20

Chemical Profiles Of Industrial Cow S Milk Curds written by Caterina Barone and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-12-20 with Technology & Engineering categories.

This Brief explores the chemistry and production technology of a cheese precursor: the cow’s milk curd. It explains how different coagulation and treatment methods can be used to obtain various types of cheeses. Parameters such as the type of used milk, the coagulation method, pH value, color, and microbial fermentation have a profound impact on the resulting curd properties, and hence on the cheese. The authors discuss some of the most important parameters, and how their modification can lead to a variety of cheese and dairy products. This Brief also addresses the question, if cheese makers can standardize their production procedures, and what role chemistry may play in that. Another important point addressed here are the sources of failures in the curd production, e.g. in packaging systems. Readers will find selected examples of helpful analytical techniques for studying and evaluating curd quality, and for monitoring the chemical evolution of selected chemical substances or protein aggregation.