Food wastage has become a major problem with about one-third of all food produced for human consumption going to waste, leading to major socioeconomic and environmental consequences in an increasingly resource-constrained world. This volume embraces integrated management as a solution to food and agricultural wastage. It presents methods to lessen, reuse, recycle, and manage wastage by merging and employing a variety of suitable methods, equipment, and organizational plans. The volume begins with a global overview of the characterization of food and agricultural wastes. It then delves into using food processing applications that use byproducts as sources of valuable bioenergy and recoverable products. Chapter authors explore the various methods for reducing, reusing, and recycling of waste along with basic and modern environmental practices for food and agricultural waste management. Other chapters consider the issue of food waste management in conjunction with enhancing food security and sustainability and management strategies that offset the impact of food and agricultural wastes on the environment. Finally, the book looks at the challenges and opportunities that are associated with food and agricultural waste management across the globe. This valuable book, Integrated Waste Management Approaches for Food and Agricultural Byproducts, provides a host of innovative and integrated waste management techniques for researchers, scientists, policymakers, faculty and students, and others that address the vast problem of food and agricultural waste across the globe.

Barley: Properties, Functionality and Applications provides a systematic introduction and a comprehensive examination of barley science. Recent research has raised the importance of barley finding that barley is a rich source of phenolic compounds, dietary fiber, vitamins, and minerals. Studying the properties of barley provides a basis for better utilizing it, in addition to further development of barley as a sustainable crop. This book will explore knowledge about barley production, grain structure, chemistry and nutritional aspects, primary processing technologies, product formulations and the future prospects of barley. The book also discusses how the limitations of using barley in food products may be overcome by processing of barley grains. Thermal and food preparation methods applied to cereals improves their texture, palatability and nutritive value by gelatinization of starch, denaturation of proteins, increased nutrient availability, inactivation of heat labile toxic compounds and other enzyme inhibitors Key Features: Contains information on the physical, functional and antioxidant properties in barley flour Deals with the latest development in physical, chemical and enzymatic modification of native barley starch Explores the utilization of malt and malt products in brewing and additionally in distilling, vinegar production and commercially as a food ingredients Provides information in enhancing shelf life and its utilization in phytochemical rich product development. With comprehensive knowledge on nutritional and non-nutritional aspects of barley, this book provides the latest information for grain science professionals and food technologists alike. It will be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, and nutritional properties of cereals.

Barley: Properties, Functionality and Applications provides a systematic introduction and a comprehensive examination of barley science. Recent research has raised the importance of barley finding that barley is a rich source of phenolic compounds, dietary fiber, vitamins, and minerals. Studying the properties of barley provides a basis for better utilizing it, in addition to further development of barley as a sustainable crop. This book will explore knowledge about barley production, grain structure, chemistry and nutritional aspects, primary processing technologies, product formulations and the future prospects of barley. The book also discusses how the limitations of using barley in food products may be overcome by processing of barley grains. Thermal and food preparation methods applied to cereals improves their texture, palatability and nutritive value by gelatinization of starch, denaturation of proteins, increased nutrient availability, inactivation of heat labile toxic compounds and other enzyme inhibitors Key Features: Contains information on the physical, functional and antioxidant properties in barley flour Deals with the latest development in physical, chemical and enzymatic modification of native barley starch Explores the utilization of malt and malt products in brewing and additionally in distilling, vinegar production and commercially as a food ingredients Provides information in enhancing shelf life and its utilization in phytochemical rich product development. With comprehensive knowledge on nutritional and non-nutritional aspects of barley, this book provides the latest information for grain science professionals and food technologists alike. It will be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, and nutritional properties of cereals.

"Guide to Foodborne Pathogens" covers pathogens--bacteria, viruses, and parasites--that are most commonly responsible for foodborne illness. An essential guide for anyone in the food industry, research, or regulation who needs to ensure or enforce food safety, the guide delves into the nature of illnesses, the epidemiology of pathogens, and current detection, prevention, and control methods. The guide further includes chapters on new technologies for microbial detection and the globalization of the food supply, seafood toxins, and other miscellaneous agents.

Flatbreads form the heart and soul of a traditional meal in several parts of India. Depending on geographical location, ingredients used and method of preparation there are many varieties of flatbreads. Popular Indians flatbreads include chapatti, paratha/parotta, naan, tandoori roti, kulcha, roomali roti, bhakri, thepla and puranpoli. Chapatti, the Indian counterpart of the western pan bread, is consumed widely as a staple to scoop up curries in Indian meals. Since the last few decades, researchers have turned their attention towards Indian flatbreads and have initiated studies on several aspects like nutrition, quality, staling and preservation. The changing dynamics of flatbread preparation and preservation have inspired many research studies. The Science and Technology of Chapatti and Other Indian Flatbreads collates available knowledge to date in a manner that is useful to students, researchers, food industry professionals, and food-based entrepreneurs alike. Key Features: Illustrated with multiple photographs of different types of Indian flatbreads, steps in preparation of chapatti, analytical instruments used, changes in dough/ chapatti appearance due to browning Includes multiple photographs of different flatbreads in varying stages, from creation to expiration Explores the changing dynamics of flatbread preparation and preservation Discusses the role of flour constituents and added ingredients on end product quality and the need to develop healthier variants With its nine chapters, the book takes the reader through a journey in which the gradual evolution of the preparation and consumption of chapatti and other Indian flatbreads has been explained, emphasizing the need for science and technology to support large scale production to keep up with the growing demand for ready- to- cook and ready-to-eat flatbreads. The book, written in simple but scientific language, covers different aspects ranging from introduction and preparation of flatbreads, the role of individual ingredients, particularly wheat variety and wheat composition, milling technique, dough rheology, quality characteristics of flatbreads and their measurement, to topics including staling and preservation of chapatti/flatbreads, nutritional and quality improvement, mechanization of flatbread production and scope for developing novel flour/ flatbread formulations. The authors, with their wide experience in flatbread science have attempted to capture the scientific and technological aspects of chapatti/flatbreads in depth, right from basic concepts to technological advances, supported by exhaustive compilation of scientific literature.

There was a fine range of papers submitted to this Symposium in 1989. The keynote talks were by Keith Botsford in the staples of Italian cooking; the staple foods of the classical world, by Andrew Dalby; and a speculation on whether cuisines based largely on processed foods have any staples at all, by Erica Wheeler.

There is a renewed interest in the fundamentals of energy metabolism, yet most people base their understanding on the views of generalists expressed in elementary textbooks. New techniques that enable analysis of thousands of metabolites provide useful data, but do not themselves substitute for an understanding of the fundamentals of metabolism. While classical ideas of metabolism are also valuable, some earlier ideas have not withstood further investigation. This book presents a personal philosophy but rests on what is broadly accepted by metabolic biochemists over the past few decades.

Yogurt is a fermented food that has existed for centuries with bioactive properties that have long been thought to be beneficial to health. The first commercial yogurts, sold over a hundred years ago in pharmacies, were recommended to treat digestive disorders. Yogurt: Roles in Nutrition and Impacts on Health compiles the scientific research to date into a comprehensive reference book that explores yogurt's role in diet and health, its composition in micro- and macronutrients, and the potential mechanisms underlying its health benefits. Yogurt's composition as a unique blend of macronutrients, vitamins, minerals, and ferments makes yogurt a nutrient-dense food that is included by health authorities in food-based dietary guidelines. This book shows how regular yogurt consumption contributes to the intake of key nutrients, such as calcium and protein, and is associated with healthy dietary patterns and lifestyles. The authors review the current evidence linking yogurt consumption to cardiometabolic health and other health conditions, including its established benefits in lactose digestion, its promising role in the prevention of weight management and type 2 diabetes, and its potential impact on cardiometabolic risk factors. This reference book is a key resource for nutrition scientists, dairy researchers, dietitians, health professionals, and educational institutions looking for a state-of-the-art review of the scientific evidence on the role of yogurt in nutrition and health.

This book introduces critical mapping as a problem-focused design approach for analyzing systemic societal problems like food, to scope out existing solutions, and find opportunities for sustainable design intervention. This book puts forth a framework entitled 'wicked solutions' that can be applied to determine issues that designers should address to make real differences in the world and yield sustainable change. The book assesses the current role of design in attaining food security in a sustainable, equitable, and just manner. Accomplishing this goal is not simple, if it was, it would not be called a wicked problem. But this book shows how a particular repertoire of design tools can be deployed to find solutions and strategize the development of novel outcomes within a complex and interconnected terrain. To address the wicked problem of food insecurity, inequity, and injustice, this book highlights seventy three peer-reviewed design outcomes that epitomize sustainable food design. This includes local and regional sustainable design outcomes funded or supported by public or private institutions and local and widespread design outcomes created by citizens. In doing so, this book sets the stage for an evidence-driven and -informed design future that facilitates the designers' visualization of wicked solutions to complex social problems, such as food insecurity. Drawing on an array of case studies from across the world, from urban rooftop farms and community cookers to mobile apps and food design cards, this book provides vitally important information about existing sustainable food design outcomes in a way that is organized, accessible, and informative. This book will be of great interest to academics and professionals working in the field of design and sustainable food systems. Students interested in learning about food and sustainability from across design studies, food studies, innovation and entrepreneurship, urban studies and global development will also find this book of great use.

Contains updated information about recent research works on Latin American crops. Includes a variety of Latin American plant species that are used in a great variety of innovative and traditional foods. Addresses a wide range of topics related to agronomy, plant physiology, and nutritional and technological properties, processing, fractionation and development of new products for human health.

This new volume, Advances in Food Process Engineering: Novel Processing, Preservation and Decontamination of Foods, highlights a selection of novel applications for food processing, food preservation, and food decontamination methods. The book discusses novel food processing methods, exploring the principles, benefits, and techniques used; recent developments and applications of ultrasonication; supercritical fluid extraction and supercritical fluid chromatography; extrusion technology; advanced drying and dehydration technologies; and encapsulation methods as important tools in the processing of food. Chapters on membrane technology in food processing address the basic membrane processing technologies along with their advantages and disadvantages, including membrane modules, types of membranes, and membrane technologies as well as various applications of membrane process in dairy processing, food and starch processing, beverage processing, sugar manufacturing, oil processing, and treatment of industrial food processing waste. Mathematical modeling in food processing is also considered in the volume. Chapters present the application and use of mathematical models for measuring and regulating fermentation procedures as well as provide an understanding of how the hydration kinetics of grains can help in optimization and scaling of processes on a large industrial scale. Topics on decontamination methods for foods are included, such as an overview of concepts, basic principles, potential applications, and prospects and limitations of cold plasma technology and irradiation in the food processing sector has been summarized. This volume provides excellent reference material for researchers, scientists, students, growers, traders, processors, industries, and others on novel food processing and preservation techniques.

Current Developments in Biotechnology and Bioengineering: Crop Modification, Nutrition, and Food Production provides extensive coverage of new developments, state-of-the-art technologies, and potential future trends, presenting data-based scientific knowledge on agribiotechnology and describing world agriculture and the role biotechnology can play in ensuring food security over the next fifty years. The book discusses the effects of climate change in agriculture and the resultant emergence of new crops, including drought tolerant and more nutritious plants. In addition, the book discusses insect and virus resistance in plants and outlines plant metabolic engineering for agriculture, genetically engineered plants, and microbial diseases.

This book provides industry insights and fresh ideas for the advancement of the most vital global industry - food. Drawing on their industry and academic expertise the authors have identified three controlling aspects of food business operations that can unleash long term success: consumer health and wellbeing; product and process sustainability; and harnessing advances in digitalization.. If developed to their maximum potential these factors have the capability to revolutionize the food sector. Food Industry 4.0 highlights advancement opportunities for the food manufacturing sector, including innovation in products, processes and services, as it seeks to combine productive, efficient and sustainable practices. The contents address: Mapping data, new approaches for food system applications. The perfect meal and making a balanced global diet possible. Industry 4.0 applications in the food sector: robotics and automation, big data, Internet of Things, cybersecurity. Resource utilization in the food manufacturing sector. Resilience and sustainability in food supply chains. Environmental and social governance in our food system. It is of significant benefit to food industry practitioners working in operational and product development roles, academic researchers, policy makers, students, and food sector professionals.

The caramel-coated popcorn treat Cracker Jacksr was first introduced in 1893 at the World's Columbian Exposition. Little did the 21 million people who got their first taste at the Fair know that the snack would soon sweep the nation. Beginning in 1912, a toy `surprise'was sealed inside each box of Cracker Jack. These toys soon became an important part of childhood for generations of sweet-teeth to come. This new book shows many of these toys, in almost tow hundred full-color group photographs. Since 1912, more than 16 billion toys have been distributed-including a pair of baseball card sets worth over a hundred thousand dollars, miniature toys, booklets made of paper or cardboard, handpainted wooden or porcelain trinkets, jumping frogs made of tin, even a complete model train...anything could be found inside that next box of Cracker Jack! Also included in this book are a general history of the Reuckheim company that produced Cracker Jack, a price guide, and a discussion of the many changing trends in Cracker Jack toy history.

This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement of osmotic processes at atmospheric pressure for fruits and vegetables, current applications of vacuum impregnation and osmotic dehydration processes and their industrial significance for fruits and vegetables, and applications of atmospheric and vacuum salting treatments for cheese, fish, and meat processes.

Processing Foods: Quality Optimization and Process Assessment provides a large body of updated information - helping researchers and industrialists make use of new concepts, technologies and approaches that are at the heart of modern food research. It will be a useful tool in the interweaving of scientific and technological information that the multidisciplinarity of food processing and preservation requires. The book concerns conventional and emerging technologies - reviewing relevant chemical, physical and microbiological changes in food - occurring during processing. It discusses methods to monitor and assess such changes with a view to product optimization. Chapters include reviews of different subjects and specific studies that clarify the issues and their potential applications. The topics are divided into five sections: thermal processing, freezing, drying, high pressure processing and minimal and combined processes.

This text identifies common mistakes and challenges in food preservation in developing countries, offering solutions which can play a significant role in reducing food waste in these countries. The book offers critical analysis of current preservation techniques for fruits and vegetables, meat, fish, dairy, and grain, identifying key mistakes and challenges and proposing effective solutions. Feasibility tests for implementing these innovative approaches are also presented. A well-rounded study of the various causes of food waste in developing nations, this book plays a key role in bringing effective food preservation methods to the developing world. Food Preservation in Developing Countries: Challenges and solutions studies common food preservation techniques for fruits and vegetables, fish, meat, dairy, and grains, pinpointing the areas where waste occurs due to transportation, contamination, and low quality post processing. Innovative potential solutions are presented, including the feasibility of implementation of these advanced preservation techniques. The book takes a critical look at barriers to proper food preservation in these regions and offers practical solutions which can be implemented in a cost effective and timely manner. With almost one third of the world's food supply wasted each year and 13% of the world's inhabitants going hungry, this is an incredibly important and timely text.

Merging coverage of two increasingly popular and quickly growing food trends, Organic Production and Use of Alternative Crops provides an overview of the basic principles of organic agriculture and highlights its multifunctionality with special emphasis on the conservation of rare crops and their uses. Considering more than 30 disregarded and neglected crops suitable for growth in temperate climates, each chapter covers the botany, climate conditions, cultivars, production and yield, growth and ecology, organic cultivation, harvesting, handling and storage, and utilization where the information is available and applicable to the crop under discussion. Other topics include organic production systems, the nutritional and health benefits of products, food processing, and suggestions for some homemade foods. The authors have a wide range of experience in the growing and processing of alternative crops, the management of the processing projects, and the marketing of organic products. They have worked in close cooperation with many small scale processing activities on farms and in the food industry. Drawing on their combined experience, they provide a summary of the major problems and the knowledge base for utilization of alternative crops in new products. The broad range of coverage and interdisciplinary approach make this book a comprehensive reference and useful tool not only for the production of alternative crops but also for the development of new niche market products.

In a finished nutraceutical product, flavors play an integral role. Flavor Development for Functional Foods and Nutraceuticals is about the crucial role added flavors play in any nutraceutical product. It describes the various extraction techniques that are being adopted for manufacturing flavors from natural raw materials. Yield and retention of aromatic components during several extraction methods and flavor encapsulation techniques for thermal degradable food components are discussed. Advanced methods of flavor extraction techniques like supercritical C02 extraction are emphasized. The safety and quality aspects of flavor incorporation in food processing industries are reviewed with respect to international regulations. The importance of flavor in the nutraceuticals industry is also discussed. In addition, the book stresses the functional value and organoleptic acceptability towards product optimization/formulation. Features: Explains how flavors play an integral role in a finished nutraceutical product Describes the various extraction techniques that are being adopted for manufacturing flavors from natural raw materials Covers flavor encapsulation techniques for thermal degradable food components Provides an introduction to the history of how some natural flavor ingredients, botanicals, and extracts were used in ancient times in Ayurveda and herbal medicine This is an ideal reference book for the flavor chemists, food scientists, nutraceutical formulators, and students and academicians who are working in the area of nutraceutical, supplement, and functional food development and provides very useful information to help them select appropriate flavors for their products. Also available in the Nutraceuticals: Basic Research/Clinical Applications Series: Flavors for Nutraceuticals and Functional Foods, edited by M. Selvamuthukumaran and Yashwant Pathak (ISBN: 978-1-1380-6417-1) Antioxidant Nutraceuticals: Preventive and Healthcare Applications, edited by Chuanhai Cao, Sarvadaman Pathak, Kiran Patil (ISBN 978-1-4987-3703-6) Food By-product Based Functional Food Powders, edited by OEzlem Tokusoglu (ISBN 978-1-4822-2437-5)

FROM THE PREFACE The purpose of this laboratory manual is to facilitate the understanding of the most relevant unit operations in food engineering. The first chapter presents information on how to approach laboratory experiments; topics covered include safety, preparing for a laboratory exercise, effectively performing an experiment, properly documenting data, and preparation of laboratory reports. The following eleven chapters cover unit operations centered on food applications: dehydration . . . . , thermal processing, friction losses in pipes, freezing, extrusion, evaporation, and physical separations. These chapters are systematically organized to include the most relevant theoretical background pertaining to each unit operation, the objectives of the laboratory exercise, materials and methods . . ., expected results, examples, questions, and references. The experiments presented have been designed for use with generic equipment to facilitate the adoption of this manual . . . .

Presents the latest research in the control of foodborne pathogens. Emphasizes traditional and emerging techniques as well as current applications for the inactivation of microorganisms to reduce illness and enhance food safety and quality.

This volume provides a contemporary and historical overview of infant nutrition in Europe, North America, and the Third World. It emphasizes the important role that good nutrition, appropriate health care, and a caring environment play in promoting healthy physical and social growth in children. Issues covered include breast feeding, maternal undernutrition and reproductive performance, weaning, and the social and pyschological factors of breast feeding. The book will serve as an excellent guide for nutritionists, pediatricians, health professionals and others involved in child welfare worldwide.

Yeast biomass is an excellent source of proteins, nucleic acids, and vitamins. It has been produced and consumed in baked goods and other foods for thousands of years and offers significant advantages when compared to other potential new microbial protein sources. Use of Yeast Biomass in Food Production provides up-to-date information regarding the chemical composition and biochemistry of yeasts, discusses the biotechnological basis of yeast production and possibilities for influencing yeast biomass composition using new techniques in molecular biology. The book examines techniques for producing yeast protein concentrates (and isolates) while still retaining their functional properties and nutritive values, as well as the various uses for these materials and their derivatives in different branches of the food industry. Finally, the book explores possibilities for the production and industrial use of other yeast components, such as nucleic acids, nucleotides, cell wall polysaccharides, autolysates, and extracts. Food microbiologists and technologists, as well as biotechnologists, will discover that this book is an invaluable reference resource.

Much has happened in the brewing industry since the last edition of this book was published in 1996. In particular, there has been substantial con solidation of larger brewing companies as major multinational concerns, and at the other end of the spectrum the microbrewing scene in various parts of the world has become established as a sustainable enterprise. For those involved in the scientific and technical aspects of fermented bever age production the changes have been no less daunting. The complete genome sequence of Saccharomyces cerevisiae has been determined and studies are underway in numerous laboratories throughout the world to unravel the expression of the genome (transcriptomics and proteomics) and understand exactly "how a yeast works. " This will undoubtedly con tribute to our understanding of yeast fermentation and flavor generation in a revolutionary way because it will enable the simultaneous monitor ing of all genes in the organism during the fermentation. In Chapters 2 and 3 of this volume Colin Slaughter and John Hammond bring the reader up-to-date in this rapidly moving area and cover the remarkable achievements of modern biochemistry and molecular biology. lain Campbell has also revised the systematics of culture and wild yeasts in Chapter 7. The other major technical change since the last edition of this book is the introduction of molecular characterization and detection of microor ganisms based largely, but not exclusively, on the polymerase chain reac tion (PCR) for amplification of specific DNA fragments."

Analyzes food and biological samples of phytosterols and discusses plant sterol analysis with respect to functional foods. Investigates the safety of phytosterols and phytosterol esters and associated health risks, including potential impact on cancer development and the lowering of cholesterol levels. Details the chemistry, occurrence, and biological effects of phytosterol oxides.