Packaging plays a major role in the environmental footprints of products from any industrial sector, and thus is important to address the sustainability issues of packaging. Packaging and the packaging sector have to be eco-conscious as there are many types of packaging across various industrial sectors and so are their environmental impacts as well. Plastic packaging is one of the most common element and the packaging sector accounts for almost 40% of plastic pollution in the world. Sustainable packaging is the only way forward to alleviate the environmental devastations from the the packaging sector. This book presents case studies and discusses how to make packaging more sustainable for a better future.

The microbiology of drinking water remains an important worldwide concern despite modem progress in science and engineering. Countries that are more technologically advanced have experienced a significant reduction in water borne morbidity within the last 100 years: This reduction has been achieved through the application of effective technologies for the treatment, disinfec tion, and distribution of potable water. However, morbidity resulting from the ingestion of contaminated water persists globally, and the available ep idemiological evidence (Waterborne Diseases in the United States, G. F. Craun, ed. , 1986, CRC Press) demonstrates a dramatic increase in the number of waterborne outbreaks and individual cases within the United States since the mid-1960s. In addition, it should also be noted that the incidence of water borne outbreaks of unknown etiology and those caused by "new" pathogens, such as Campylobaeter sp. , is also increasing in the United States. Although it might be debated whether these increases are real or an artifact resulting from more efficient reporting, it is clear that waterborne morbidity cannot be ignored in the industrialized world. More significantly, it represents one of the most important causes of illness within developing countries. Approxi mately one-half the world's population experiences diseases that are the direct consequence of drinking polluted water. Such illnesses are the primary cause of infant mortality in many Third World countries.

The goal of this textbook is to provide first-year engineering students with a firm grounding in the fundamentals of chemical and bioprocess engineering. However, instead of being a general overview of the two topics, Fundamentals of Chemical and Bioprocess Engineering will identify and focus on specific areas in which attaining a solid competency is desired. This strategy is the direct result of studies showing that broad-based courses at the freshman level often leave students grappling with a lot of material, which results in a low rate of retention. Specifically, strong emphasis will be placed on the topic of material balances, with the intent that students exiting a course based upon this textbook will be significantly higher on Bloom's Taxonomy (knowledge, comprehension, application, analysis and synthesis, evaluation, creation) relating to material balances. In addition, this book also provides students with a highly developed ability to analyze problems from the material balances perspective, which leaves them with important skills for the future. The textbook consists of numerous exercises and their solutions. Problems are classified by their level of difficulty. Each chapter has references and selected web pages to vividly illustrate each example. In addition, to engage students and increase their comprehension and rate of retention, many examples involve real-world situations.

A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book:

• Introduces the history, nomenclature, and working principles of extrusion technology
• Presents an overview of various types of extruders as well as parts and components of an extruder for design considerations
• Discusses extruder selection and design, fluid flow problem with different types of raw materials, and heat transfer and viscous energy dissipation, with advantages and limitations for particular cases
• Emphasizes recent research while providing an overview of trends previously reported in the literature
• Covers the coinjection of food substances into an extruder die with the objective of creating defined colored patterns, adding internal flavors, and achieving other food injection applications into cereal-based extruded products
• Describes thermal and nonthermal extrusion of protein products

Discussing the influence of design and raw materials on extruder performance and nutritional value, this book covers current and developing products from cereal-based snacks to pet food. In addition to the usual benefits of heat processing, extrusion offers the possibility of modifying and expanding the functional properties of food ingredients. Designed for both the active and future food scientist, this book is an exciting addition to a creative and ever-evolving field.

This book examines the social dimension of sustainability in the wine industry. Social sustainability focuses on people and communities. Contributors explore topics such as philanthropy, poverty, natural disasters, communication, and wine tourism from a global perspective using research and case studies in developed and developing countries. This edited book provides researchers, academics, practitioners and students with varied perspectives of social sustainability in the global wine industry.

The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last thirty to forty years and significant progress has been made in understanding the mechanism and factors influencing the functionality of proteins. The functionality of proteins is one of the fastest developing fields in the studies of protein utilization in foods. Currently, a broad spectrum of data related to protein functionality in food systems has been collected, however, much more needs to be known. In this volume, the most important functional properties offood proteins are presented: Protein solubility, water holding capacity and fat binding, emulsifying, foaming, and gelling properties as affected by protein source, environmental factors (pH, temperature, ionic strength) and protein concentration; Relationships between protein conformation, physicochemical properties, and functional properties; Protein functional properties as influenced by various food processing conditions, particularly heat treatment, dehydration, freezing and storage when frozen, extraction and other processes; Effects ofprotein modification on the enhancementofprotein functionality; Utilization ofvarious proteins in improving functional properties in food systems. Those aspects of protein functionality are presented which the author believes to be interesting and most important for protein utilization in food systems. The book is recommended to students and food scientists engaged in food protein research and food industry research, and development scientists. Table ofContents Introduction 1 References 5 Chapter 1 Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1 Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1. 1 Factors Affecting Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . .

Protein functionality is big business in the food industry, both academic and commercial. This reflects the fascination of protein chemistry and the commercial value of proteins in giving texture and substance to foods. My first encounter with the subject came about through an interest in assessing the extent of thermal damage in spray-dried proteins. A change in functional properties seemed a useful guide to the thermal damage. I found the literature replete with methods (and theory) and so did what everybody else seemed to do - I devised my own methods which were slight variations on the general theme. However, being an analyst at heart I thought there must be a systematic approach to the various tests available. This book is an attempt to assess the practice of protein functionality testing, keeping theory to a minimum, followed by a suggested 'standard' method or protocol to follow. Each chapter is devoted to a single functional property and the reader will see that attempts to 'standardise' them have had varied success, perhaps reflecting the complexity of the mechanisms at work. As mentioned above theory has been kept to a minimum but hopefully it supports the practical methodology described. I hope that the book stimulates debate on the subject; it is certainly not the last word! G. H. Contributors Dr G. E. Arteaga Centro de Investigacion en Alimentation y Desarrollo, Hermosillo, Sonora AP 1735, Mexico Dr. S.

This book surveys the functions and applications of additives used in baked foods at relatively low levels, details their reaction mechanisms and describes their technological effects, including how each additive helps to create high-quality baked products. Coverage includes oxidants, reductants and mix reducers, surfacants, emulsifiers and dough strengtheners, chemical leavenings, yeast, and gluten and gums. The author presents product applications and covers such important new areas as high fibre breads, enzymes in baking, the use of emulsifiers and vital wheat gluten manufacture.

This book presents the latest findings on amino acid fermentation and reviews the 50-year history of their development. The book is divided into four parts, the first of which presents a review of amino acid fermentation, past and present. The second part highlights selected examples of amino acid fermentation in more detail, while the third focuses on recent advanced technologies. The last part introduces readers to several topics for future research directions in amino acid production systems. A new field, "amino acid fermentation", was created by the progress of academic research and industrial development. In 1908, the Japanese researcher Kikunae Ikeda discovered glutamate as an Umami substance. Then a new seasoning, MSG (monosodium glutamate), was commercialized. Although glutamate was extracted from the hydro-lysate of wheat or soybean in the early days, a new production method was subsequently invented - "fermentation" - in which glutamate is produced from sugars such as glucose by a certain bacterium called Corynebacterium. The topic of this volume is particularly connected in a significant way with biochemical, biotechnological, and microbial fields. Both professionals in industry and an academic audience will understand the importance of this volume.

Copper has long been known as essential to living systems, in part through its fundamental role in electron transport and respiration. Over the years into the present, its involvement in an ever increasing number of processes in all kinds of organisms has become apparent, and new and exciting vistas of its roles in such areas as the central nervous system, and in humoral functions, are appearing on the horizon. Although the biochemistry of this element has not been studied nearly as much as that of many others, a for midable amount of work has been carried out. It has thus been a challenge to produce a summary of what has been found that provides both breadth and depth. My goal has been to try to be as comprehensive as possible, within some limitations. I have tried to provide basic information and basic data that should continue to be useful for a long time. The goal has also been to interpret where we currently stand in our knowledge of the structure, function, regulation, and metabolism of Cu-dependent processes and sub stances, especially proteins. Thus, I have tried to make this a source book for historic as well as current information on all aspects of copper bio chemistry, and a summary of our current knowledge of copper-dependent proteins and processes. Most of the research on copper has been carried out on vertebrates, especially mammals. This has played a role in the organization of the book."

'There is no higher or lower knowledge, but only one, flowing out of experimen tation. ' (Leonardo da Vinci, 1452-1519) Food materials are complex in terms of composition, structure and mechanical properties. In order to understand the relationship between these different kinds of complexity, the experimental food scientist has a wide range of physico-chemical techniques at his or her disposal. But, in practice, of course, there are often severe limitations on the techniques which are available for any particular investigation. Apart from obvious constraints associated with instrument cost and accessibility, one com mon problem is a lack of knowledge by the non-expert about the capabilities and limitations of every new advance in instrumentation. No individual worker in the field of food science can become expert in more than a very small number of experimental techniques. On the other hand, most of us wish to know enough about the major emerging experimental technologies to enable us to make a realistic assessment of what they may have to contribute towards any new problems that we may meet. This book collects together in a single volume an up-to-date set of introductory articles describing a range of new physico-chemical tech niques which can be used to probe food structure at the molecular, colloidal and microscopic levels. Each individual chapter is written by an acknowledged expert in his field.

Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the "must-have" reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the food industry has undergone radical transformations because of changes on several fronts. Reported consumer demands for the use of "natural" and "clean-label" antimicrobials have increased significantly. The discovery of new foodborne pathogen niches and potentially hazardous foods, along with a critical need to reduce food spoilage waste, has increased the need for suitable antimicrobial compounds or systems. Novel natural antimicrobials continue to be discovered, and new research has been carried out on traditional compounds. These and other related issues led the editors to develop the 4th edition of Antimicrobials in Food. In the 4th edition, the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information, new chapters have been added in this latest release with content on the use of bacteriophages, lauric arginate ester, and various systems for antimicrobial encapsulation and delivery. Comprehensive revisions of landmark chapters in previous editions including naturally occurring antimicrobials from both animal and plant sources, methods for determining antimicrobial activity, new approaches to multifactorial food preservation or "hurdle technology," and mechanisms of action, resistance, and stress adaptation are included. Complementing these topics is new information on quantifying the capability of "clean" antimicrobials for food preservation when compared to traditional food preservatives and industry considerations when antimicrobials are evaluated for use in food manufacture. Features Covers all food antimicrobials, natural and synthetic, with the latest research on each type Contains 5,000+ references on every conceivable food antimicrobial Guides in the selection of appropriate additives for specific food products Includes innovations in antimicrobial delivery technologies and the use of multifactorial food preservation with antimicrobials

This collection of papers represents some of those given at the International Congress for Plant Pathology held in Turin in 2008 in the session with the title "The Role of Plant Pathology in Food Safety and Food Security". Although food safety in terms of "Is this food safe to eat?" did not receive much direct attention it is, never theless, an important topic. A crop may not be safe to eat because of its inh- ent qualities. Cassava, for example, is cyanogenic, and must be carefully prepared if toxicosis is to be avoided. Other crops may be safe to eat providing they are not infected or infested by microorganisms. Mycotoxins are notorious examples of compounds which may contaminate a crop either pre- or post-harvest owing to the growth of fungi. Two papers in this book deal with toxins, one by Barbara Howlett and co-workers and the other by Robert Proctor and co-workers. In the first of these, the role of sirodesmin PL, a compound produced by Leptosphaeria ma- lans, causal agent of blackleg disease of oilseed rape (Brassica napus), is discussed. The authors conclude that the toxin plays a role in virulence of the fungus and may also be beneficial in protecting the pathogen from other competing micro-organisms but there seem to be no reports of its mammalian toxicity.

This is the first volume in a 2-volume compendium that is the go-to source for both research- and practice-oriented information on the importance of branched chain amino acids in maintaining the nutritional status and overall health of individuals, especially those with certain disease conditions. Over 150 well recognized and respected contributors have come together to compile these up-to-date and well-referenced works. The volumes will serve the reader as the benchmarks in this complex area of interrelationships between dietary protein intakes and individual amino acid supplementation, the unique role of the branched chain amino acids in the synthesis of brain neurotransmitters, collagen formation, insulin and glucose modulation and the functioning of all organ systems that are involved in the maintenance of the body's metabolic integrity. Moreover, the physiological, genetic and pathological interactions between plasma levels of branched chain amino acids and aromatic amino acids are clearly delineated so that students as well as practitioners can better understand the complexities of these interactions. Branched Chain Amino Acids in Clinical Nutrition: Volume 1 covers basic processes at the cellular level, inherited defects in branched chain amino acid metabolism, and experimental models of growth and disease states.

Probiotics: Advanced Food and Health Applications presents the functional properties and advanced technological aspects of probiotics for food formulation, nutrition, and health implications. Specifically, the book addresses the fundamentals of probiotics, from their discovery to actual developments, the microbiological aspects of the main genus showing probiotic properties, the natural occurrence of probiotic strains in foods, the development of nutraceuticals based on probiotics, and the relationship of probiotics to health. The book also includes a discussion on regulatory aspects. This book is an excellent resource for food scientists, nutritionists, dieticians, pharmaceutical scientists, and others working with probiotics or studying related fields.

Managing Healthy Livestock Production and Consumption is a highly interdisciplinary resource based on scientific and empirical evidence. It is illustrated with best practices of low-input livestock systems from different continents and offers predictive modelling alternatives for a more resilient future. By addressing gaps of knowledge and presenting scientific perspective studies of livestock's impact on the environment and the global food supply up to 2050, this book is useful for those advocating for sustainable food systems. Existing evidence of the effects of livestock production on food quality and nutrition is reviewed. Livestock production and consumption is a highly diverse topic where current publications only include/focus a single aspect of the issues, for example, greenhouse gas emissions or health impacts, leading to unilateral decisions such as refraining from meat consumption. However, animals are necessary to soil fertility and ecosystems balance and a more realistic resource is necessary for researchers, scientists, and policy makers. This book clarifies perceptions by presenting sound scientific evidence across livestock landscapes for the scientific community to better appreciate the ecological web of life and the social web of community related to livestock production. An edited work written by globally diverse scientists and practitioners, including field workers, technicians, and policy makers, this is a valuable resource for researchers, teachers, and development agents working in the area of sustainable livestock production and consumption of animal source foods. National, international organizations, policy makers, and donors interested in sustainable development of the livestock sector will also find the information here practical and applicable.

Food proteomics is one of the most dynamic and fast-developing areas in food science. The goal of this book is to be a reference guide on the principles and the current and future potential applications of proteomics in food science and technology. More specifically, the book will discuss recent developments and the expected trends of the near future in food proteomics. The book will be divided into two parts. The first part (7 chapters) will focus on the basic principles for proteomics, e.g., sample preparation, such as extraction and separation techniques, analytical instrumentation currently in use, and available databases for peptide and protein identification. The second part of the book (26 chapters) will focus on applications in foods. It will deal with quality issues related to post-mortem processes in animal foods and quality traits for all foods in general, as well as the identification of bioactive peptides and proteins, which are very important from the nutritional point of view. Furthermore, consumers are now extremely susceptible to food safety issues, and proteomics can provide reassurance with different safety aspects, such as food authenticity, detection of animal species in the food, and identification of food allergens. All of these issues will be covered in this book. It is also worth noting that both editors are internationally recognized experts in the field of food science, and both have edited numerous food science books and handbooks.

The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable 'bench marks' for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement). Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality.

When it comes to food selection, consumers are very reliant on their senses. No matter the date on a carton of milk or the seal on the package of meat, how that milk smells and the color of that meat are just as critical as any official factors. And when it comes to meal time, all the senses must conspire to agree that taste, smell, color, and texture are appealing. Fidel Toldra was named 2010 American Meat Science Association Distinguished Research Award recipient Compiled by two of the most esteemed researchers in the food science industry, Leo M.L. Nollet and Fidel Toldra, Sensory Analysis of Foods of Animal Origin identifies and quantifies the quality attributes to help those in the industry understand the importance of perceived sensory quality. This book is divided into four parts: meat; processed meats and poultry; fish and seafood products; and milk and dairy products. In all four parts, the authors - Describe the analysis of color and texture of the different foods of animal origin, as well as recent advances in texture measurement Discuss techniques for sampling and identifying volatile compounds Detail and quantify a number of sensory aspects including descriptors, perception, and aroma Include subjective quality index methods that have recently been developed Each chapter starts with a discussion of the parameter in question, and as necessary, sample preparation methods are reviewed in depth. This is followed by a discussion and assessment of the sensory qualities, or a detailed overview of different detection methods. Finally, a brief summary covers the presence of these parameters in different end products, regions, and countries. With all the chapters written by experts in their fields, only the most recent techniques and related literature is included.

This book compiles a diverse and interdisciplinary range of scientific literature, laboratory developments, industrial implications and future prospects covering Entomophagy in 3D food printing to fight against hunger and nutritional deficiencies. Recent developments in Entomphagy in 3D printing of Drosophila based materials, and their nutritional, social, economic, scientific and environmental aspects. are comprehensively covered. Readers will also find shortcomings, guidelines, and industrial prospects for these materials, with emphasis on processing methods for the extraction of sustainable materials through 3D food printing.  3D Printing of Sustainable Insect Materials focuses on the methodology, technology and processing used for utilizing insects in 3D food printing applications, establishing technology-driven knowledge to fight against hunger. Chapters cover the principles for Entomophagy, insect processing methods, modern 3D food printing technologies, and the theoretical and practical aspects of Emtomophagy in 3D printing, with a special focus on future prospects and technologies. This ground-breaking book will serve knowledge to researchers and industry professionals across the food industry with broad coverage of emerging technologies, materials developed through Entomophagy, functional characterization and the technical details required to produce sustainable insect-based materials through 3D food printing.