Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic. To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits. Even though processing took center stage in this book, ample space was dedicated to other relevant and timely topics on fruit preservation such as safety, consumer perception, sensory and health aspects. FEATURES: Traditional and Novel Technologies to Process Fruits Microwaves Ohmic Heating UV-C light Irradiation High Pressure Pulsed Electric Fields Ultrasound Vacuum Impregnation Membranes Ozone Hurdle Technology Topics Associated with Fruit Preservation Safety Nutrition and Health Consumer Perception Sensory Minimal Processing Packaging Unit Operations for Fruit Processing Cooling and Freezing Dehydration Frying

Sage, the Genus Salvia is one of the most famous and used herbs in the world. This volume, containing over twenty chapters written by leading experts in the field, presents a comprehensive coverage on all aspects of Salvia. Topics covered include the presentation of the most known Salvia species (approximately 400 of them), the distribution of the genus, its chemotaxonomy, ecophysiology, cultivation technology and breeding methods, information on the extraction, isolation, characterisation and structure of a large number of bioactive components, the various pharmacological properties of the species, the share of Salvia products in aromatherapy and the natural cosmetics market, biotechnological techniques, and commercial aspects.

This comprehensive volume on Salvia should be of interest to everyone involved in medicinal and aromatic plant applications and research.

Many novel technologies have been proposed in the attempt to improve existing food processing methods. Among emerging nonthermal technologies, high intensity pulsed electric fields (PEF) is appealing due to its short treatment times and reduced heating effects. This book presents information accumulated on PEF during the last 15 years by experienced microbiologists, biochemists, food technologists, and electrical and food engineers.

Consumer concerns play a critical role in dictating the direction of research and development in food protection. The rising demand for minimally processed foods, growing concerns about the use of synthetic preservatives, and suspected links between the overuse of antibiotics and multi-drug resistance in microbes has made food safety a global priority.

Natural Food Antimicrobial Systems focuses on advances in the technology of food safety. Numerous antimicrobial agents exist in animals and plants where they evolved as defense mechanisms. For example, the antimicrobial components of milk have been unraveled in recent years. The book covers how these components - such as lactoferrin - can be used as multifunctional food additives such as antioxidants and immuno-modulating agents.

The six sections cover lacto-antimicrobials, ovo-antimicrobials, phyto-antimicrobials, bacto-antimicrobials, acid-antimicrobials, and milieu-antimicrobials. Each chapter provides background and historical information, molecular properties, antimicrobial activity, biological advantage, applications, safety, tolerance, and efficacy, and biotechnology.

To satisfy the rapidly changing consumption patterns of the global market, the food processing industry continuously searches for new technologies in food science. Designed as a reference for academia and corporate R & D, Natural Food Antimicrobial Systems fills this need, offering in-depth information on emerging biotechnology, efficacy, and applications of natural food antimicrobial systems.

Illnesses resulting from foodborne pathogens occur at least 6 million times each year and cause an estimated 9,000 deaths. For decades, food microbiologists have developed various effective methods of food protection. However, the constant development of multi-facet food processing technologies and the emergence of potent foodborne pathogens, compromised the efficacy of many antimicrobial interventions. Most technologies also fail to address the problem of bacterial debris remaining on the food surface. Furthermore, some bacteria have the ability to develop resistance to antimicrobial interventions. All such factors contribute to the continuously growing concern of keeping our food safe. Lactoferrin: Natural o Multifunctional o Antimicrobial presents the scientific background on use of this naturally occurring microbial blocking agent as an effective food antimicrobial intervention. THE SOURCE FOR APPLIED SCIENTIFIC INFORMATION ON LACTOFERRIN AS A NATURAL ANTIMICROBIAL INTERVENTION Lactoferrin: Natural o Multifunctional o Antimicrobial details microbial blocking technology to protect foods from harmful microbes. Recently, researchers at the Center for Antimicrobial Research, California State Polytechnic University at Pomona found that lactoferrin, when activated, functions as a potent antimicrobial intervention. It protects food by removing harmful bacteria from the surface, and by starving bacteria before they can multiply and produce harmful toxins and it also prevents bacteria from re-attaching to food surfaces. As a result this substance has potential to help the agribusiness and food industry supply safer food products to consumers. WHY LACTOFERRIN? Studied for 50 years, lactoferrin is known to have many beneficial biological properties as an integral component of the mammalian innate defense system. Lactoferrin is a broad-spectrum antimicrobial known to inhibit proliferation of bacteria, viruses, fungi, and parasites. Some of its current applications include: dietary supplement, ingredient in infant formula, and a medical treatment to boost the immune system. Because lactoferrin occurs naturally in milk products, it has a long track record of being safely consumed by humans. Convenient and affordable, lactoferrin could revolutionize the field of food antimicrobial science and technology and the way we protect ourselves from foodborne pathogens.

This thesis presents new methods for the characterization of vegetable oils, with focus in olive oil, according to geographical and botanical origin, genetic variety and other issues influencing product quality. A wide variety of analytical techniques have been employed, such as various chromatographic techniques (different gas and liquid chromatography methods), an electronic nose, infrared spectroscopy and expert-panel evaluation. Several families of minor compounds, with interest as adulteration markers, have been used for method development, including tocopherols, sterols, phenolics, alcohols, proteins and others. Most methods have been enhanced by the application of multivariate chemometrics. The proposed analytical techniques are of interest to investigate fraudulent actions and practices which are detrimental to product quality.

This book was developed from the papers presented at a symposium on "Water Relationships in Foods," which was held from April 10-14, 1989 at the 197th National Meeting of the American Chemical Society in Dallas, Texas, under the auspices of the Agricultural and Food Chemistry Division of ACS. The editors of this book organized the symposium to bring tagether an es teemed group of internationally respected experts, currently active in the field of water relationships in foods, to discuss recent advances in the 1980's and future trends for the 1990's. It was the hope of all these con tributors that this ACS symposium would become a memorable keystone above the foundation underlying the field of "water in foods. " This strong foundation has been constructed in large part from earlier technical conferences and books such as the four milestone International Symposia on the Properties of Water (ISOPOW I-IV), the recent IFT BasicSymposium on "Water Activity" and Penang meeting on Food Preservation by Maisture Control, as well as the key fundamental contributions from the classic 1980 ACS Symposium Series #127 on Water in Polymers, and from Felix Franks' famous seven-volume Comprehensive Treatise on Water plus five subsequent volumes of the ongoing Water Science Reviews. The objective of the 1989 ACS symposiumwas to build on this foun dation by emphasizing the most recent and maj or advanc."

This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation.
Written by over 40 internationally respected authorities, the Handbook of Cereal Science and Technology, Second Edition discusses recent developments in the chemical composition and functionality of cereal components such as proteins, carbohydrates, and lipids; highlights newly developed special ingredients and microbiological operations in processed foods; and investigates the most up-to-date production, processing, and uses of triticale, wild rice, and other grains.
The book also addresses the latest standards set by the U.S. Department of Agriculture, international organizations, and industry lobby groups; illustrates how new breeds of cereal grains are developed and sustained; explains new processing techniques for producing baked goods, pasta, breakfast cereals, and snack foods; and evaluates up-to-the-minute methods of fortifying foods with folic acid and other supplements.

Through the use of molecular and cellular biological techniques, numerous advances have been made in understanding the molecular basis of virulence mechanisms and toxin biosynthesis in organisms that contaminate food and feed. Microbial Foodborne Diseases: Mechanisms of Pathogenesis and Toxin Synthesis serves as an advanced text on these techniques, providing useful, up-to-date information by recognized authorities on the molecular mechanisms of pathogenesis and toxin production of some of the most important foodborne pathogens. This book focuses on the molecular and cellular processes that govern pathogenicity and toxin production in foodborne and waterborne pathogens - viral, bacterial, fungal, and protozoan. It also includes current information related to the association of each pathogen with particular foods and water, epidemiology, methods of early detection, toxicology, and economic impact of the pathogen. It not only serves as an excellent reference, it is also a valuable tool in the rational design of preventative controls and therapeutic approaches to the disease process.

This book provides an overview of the lastest developments in biobased materials and their applications in food packaging. Written by experts in their respective research domain, its thirteen chapters discuss in detail fundamental knowledge on bio based materials. It is intended as a reference book for researchers, students, research scholars, academicians and scientists seeking biobased materials for food packaging applications.

The subject of sweeteners continues to advance and expand, but the progress that is being made may not be apparent for all to see, owing to changes that have been taking place in how research is funded and the locations where it is now mainly done. In former times scientific advancement was rated as a prized part of the output of academic research laboratories and institutions. Today, however, it is increasingly likely that major advances emanate chiefly from the research and development units of industrial and commercial enterprises and organisations. This means of course that the work becomes more focused on achieving specific marketing objectives, but because of the high level of commitment, cost and dedicated input required, publication of the findings tends to take a lower priority, and may actually be barred if there is any risk of loss of the commercial edge or advantage which has been one of the targets of the research. Thus one of the objects of preparing this book has been to collect together information that might otherwise remain unpublished on advances in the field of sweeteners. Of the fifteen contributions which form the chapters, only 13% originate from academic departments, whereas in earlier books of reviews on similar topics, contributions from academic sources accounted for as much as 50% (Developments in Sweeteners, vols 2 and 3, 1987 and 1989) and 64% (Progress in Sweeteners, 1989).

This work highlights the new challenges facing the French wine industry and the issues that arise from it. Written on the basis of academic work and field studies, conducted by a group of Montpellier academics in Economics and Management Sciences (Groupe Montpellier Vin), this book presents recent and original research results and raises the key issues related to finance, strategy, international management and marketing. Professionals in the sector, academics, students and wine enthusiasts will find up-to-date information, in-depth analyses and above all, an invitation to a stimulating debate on the prospects of this traditional, yet innovative sector.

"Covers all aspects of food safety--science, regulation, and labeling requirements--integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition."

Ever since Edwina Currie's salmonella, Britain has seemed cursed by major food safety scares, with E.coli and BSE particularly prominent. Amidst tabloid frenzy and recrimination, the public is dependent upon sober scientific risk assessment and rational evaluation of what went wrong. Hugh Pennington has been at the forefront of this as a scientist, expert witness and commentator, and this book is his accessible but rigorous account of these diseases and the events surrounding them. This is a disaster book for the general reader giving authoritative but non-technical accounts of BSE/variant CJD and E.coli O157 - what happened, what went wrong, the human interest, and the science - all in the context of disasters (like Piper Alpha, Aberfan, and rail crashes), history and politics.

Contents - List of Figures - List of Tables - I. Baking: - J. F. Herringshaw (A.R.C.S., Ph.D., F.R.I.C.) - II. Canning and Freezing: - D. A. Herbert (F.R.I.C., F.I.F.S.T., M.I.Biol.) and J. D. Felmingham (B.Sc., F.R.S.H., F.I.F.S.T., M.Inst.Pkg.) - III. Confectionery: - R. Lees (M.R.S.H., A.I.F.S.T.) - IV. The Dairy Industry: - J. G. Davis (D.Sc., Ph.D., F.R.I.C., F.I.F.S.T., F.R.S.H.) - V. - Dehydration: - C. G. Tucker (B.Sc., F.I.C.I., F.I.F.S.T.) - VI. Fats and Fatty Foods: - P. Brown (M. Inst. Inf. Sci.) and I. D. Morton (Ph.D.) - VII. - Fish Processing: - C. L. Cutting (Ph.D., B.Sc.) - VIII. - Fruit Juices and Fruit Juice Beverages: - J. Shacklady (B.Sc., A.R.I.C., F.I.F.S.T.) - IX. - Meat and Meat Products: - Fergus Hill (Ph.D.) - X. - Flour and Flour Milling: - J. F. Herringshaw (A.R.C.S., Ph.D., F.R.I.C.) - XI. - Nutrition: - A. E. Bender (Ph.D., B.Sc., F.R.I.C.) - XII. - Packaging: - F. A. Paine (B.Sc., F.R.I.C., M.Inst.Pkg., A.M.I.O.P.) - XIII. - Preserves: - J. R. Blanchfield (B.Sc., A.R.C.S., F.R.I.C., F.I.F.S.T., M.R.I.P.H.H.) - XIV. - Pickles and Sauces: - J. R. Blanchfield (B.Sc., A.R.C.S., F.R.I.C., F.I.F.S.T., M.R.I.P.H.H.) - XV. - Storage, Refrigeration and Handling: Frank H. Slade (C.Eng., M.I.Mech.E.) - Index -

The book describes emergent investigations related to wine safety and quality, showing the relationship between these concerns and consumer preferences, with a special emphasis on the beneficial effects of wine on human health. The first part of the book describes the most relevant aspects of wine safety, emphasizing the advances offered by new technologies and biotechnological progress, as well as the impact of global climate change. The second part deals with consumer preferences, a topic little discussed in previous texts, but that has gained traction not only from the scientific point of view, but also at the industrial and social level. Finally, the last section provides an opportunity for deeper recapitulation of the beneficial effects of wine and its components on human health, including novel experimental approaches and data interpretation. From the point of view of chemical and sensory complexity,as well as human health, wine is a model product that has been the focus of extensive research, with findings over the last several years being of increasing interest to winemakers, researchers and consumers.

A workbook for day-to-day decisions
Nutrition labels on various food products must comply with numerous, ever-changing requirements. Items such as meat and poultry products, food packages, and dietary supplements are subject to stringent federal regulations-and the costs of compliance are often significant.
The Nutritional Labeling and Education Act of 1990 (NLEA) imposed new mandates for labeling of many packaged food products; still others became subject to a voluntary nutrition labeling program. Following that lead, USDA has imposed parallel labeling requirements. FDA and USDA Nutrition Labeling Guide: Decision Diagrams, Checklists, and Regulations provides hands-on information and guidelines for understanding the latest federal nutrition labeling requirements.
This plain English analysis of FDA and FSIS labeling rules contains diagrams and tables and cites specific regulations. Decision diagrams walk the reader through volumes of information and make sense out of complicated regulatory processes. Checklists for managing information for developing specific labels help the reader track regulatory changes and document regulation applicability to company products. The RegFinder index references not only the text, but also provides hundreds of regulatory citations, referenced by topic.
FDA and USDA Nutrition Labeling Guide: Decision Diagrams, Checklists, and Regulations will be of interest to food industry personnel responsible for compliance with federal nutritional labeling regulations, food product developers and food technologists. Faculty teaching food laws and regulations and food product development will also find this book of interest.

This book creates a multidisciplinary forum of discussion on Ficus carica with particular emphasis on its horticulture, post-harvest, marketability, phytochemistry, extraction protocols, biochemistry, nutritional value, functionality, health-promoting properties, ethnomedicinal applications, technology and processing. The impact of traditional and innovative processing on the recovery of high-added value compounds from Ficus carica byproducts is extensively reported. Also, the text discusses the potential applications of Ficus carica in food, cosmetics, and pharmaceutical products. Fig (Ficus carica): Production, Processing, and Properties illustrates a diversity of developments in food science and horticultural research including: Production, processing, chemistry, and functional properties of Ficus carica. Ficus carica phytochemicals and its health-promoting effects. Food, non-food and technological applications of Ficus carica. Recent research focuses on studying the bioactive compounds and therapeutic traits and investigating the mode of action and toxicological impacts of medical plant extracts and bioactive phytochemicals. Ficus carica is of significant importance due to its widespread food, industrial and medicinal applications. Although Ficus carica products are already commercially available in the international market, it is hard to find a reference work covering the production, processing, chemistry and properties of Ficus carica. This book will be the first publication focusing specifically on this important topic.

"Focuses on the physical-chemical origins and structures formed by the association of aqueous, dispersed polysaccharides with related and unrelated chemical species. Covers the origin of polysaccharide supramolecular assemblies; polysaccharide molecular structures; gel formation and ultrastructure in food polysaccharides; structures and phase transitions of starch polymers; microcrystalline cellulose technology; cyclodextrins; starch-lipid interactions; interactions in whey protein/polysaccharide mixtures; and more."

In this second edition of Natural Food Colorants two new chapters have been added and we have taken the opportunity to revise all the other chapters. Each of the original authors have brought up to date their individual contributions, involving in several cases an expansion to the text by the addition of new material. The new chapters are on the role of biotechnology in food colorant production and on safety in natural colorants, two areas which have undergone considerable change and development in the past five years. We have also persuaded the publishers to indulge in a display of colours by including illustrations of the majority of pigments of importance to the food industry. Finally we have rearranged the order of the chapters to reflect a more logical sequence. We hope this new edition will be greeted as enthusiastically as the first. It remains for us, as editors, to thank our contributors for undertaking the revisions with such thoroughness and to thank Blackie A&P for their support and considerable patience. G. A. F. R. J. D. R. Contributors Dr G . . Brittori Department of Biochemistry, University of Liverpool, PO Box 147, Liverpool L69 3BX, UK Professor F. J. Francis Department of Food Science, College of Food and Natural Resources, University of Massa chusetts, Amherst, MA 01003, USA Dr G. A. F. Hendry NERC Unit of Comparative Plant Ecology, Department of Animal and Plant Sciences, University of Sheffield, Sheffield S10 2TN, UK Mr B. S.

This book reviews the latest advances in mass spectrometry (MS) techniques applied to food safety and environment quality, and it discusses the recent improvements in sample preparation and MS platforms for screening of emerging contaminants. Expert contributors discuss the current applications from omics to the screening of emerging contaminants and nanomaterials in food and environmental matrices, and particular attention is given to the opportunities that MS offers for guarantying food security and promoting the sustainable use of ecosystems. Divided into 13 chapters, the book covers topics such as the handling and preparation of food and environmental samples for MS, foodomics, environmental omics, ambient ionization techniques in food and environmental chemistry, and chip-based separation devices coupled to MS. Readers will also find a comprehensive overview of several MS techniques applied to food and environmental chemistry, including elemental, isotopic, chiral, ion mobility, chromatographic and imaging MS. This book will appeal not only to students and researchers, but also to professionals working with MS platforms in food safety and environmental quality. The different advances and promising applications described in this work will be of paramount importance for ensuring food safety and environment health for current and future generations.

Addressing both theoretical and practical issues in dairy technology, this work offers coverage of the basic knowledge and scientific advances in the production of milk and milk-based products. It examines energy supply and electricity refrigeration, water and waste-water treatment, cleaning and disinfection, hygiene, and occupational safety in dairies.

The incidence of food poisoning continues to rise and now there is even greater interest in the subject of microbial food poisoning and food safety, than when the first edition of this popular book was published. As in the first edition of his book, Adrian Eley summarizes information on the principal agents that cause food poisoning and emphasizes their mode of action. Also discussed in chapters written by specially selected expert in the area are epidemilogical features of food poisoning, microbiological control of food production, mycoticoxic fungi and food safety legislation. Each chapter has been comprehensively updated to include any changes in for example laboratory practice, legislation, etc. Also included in this edition is a new chapter on food hygiene. Microbial Food Poisoning, Second Edition, appeals to students studying a wide range of courses, including medical microbiology, food science, and technology, nutrition, general microbiology and environmental health. This book will also be of use to professionals in a range of disciplines including food science, medicine, health sciences and environmental and public health.