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Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General
New Fifth Edition Now Available! Principles of Meat Science
provides a comprehensive overview that includes the latest
discoveries and principles that are necessary to understand the
science of meat and the utilization of meat as food. Principles of
Meat Science emphasizes: Principles of postmortem muscle chemistry.
Meat processing and preservation. Sanitation and food safety. Meat
inspection. Meat grading and evaluation. Meat cookery. Meat
distribution through marketing channels. Use of meat animal
by-products. Principles of Meat Science incorporates: New knowledge
of muscle structure and biology. Advances in meat processing.
Packaging and distribution technologies. Improvements in sanitation
and food safety practices. Principles of Meat Science targets
courses whose students have taken appropriate introductory courses
including introductory biology, chemistry, and mathematics courses,
and also have completed an introductory animal science, food
science, or animal industry course.
This book focuses on advanced research and technologies in dairy
processing, one of the most important branches of the food
industry. It addresses various topics, ranging from the basics of
dairy technology to the opportunities and challenges in the
industry. Following an introduction to dairy processing, the book
takes readers through various aspects of dairy engineering, such as
dairy-based peptides, novel milk products and bio-fortification. It
also describes the essential role of microorganisms in the industry
and ways to detect them, as well as the use of prebiotics, and food
safety. Lastly, the book examines the challenges faced, especially
in terms of maintaining quality across the supply chain. Covering
all significant areas of dairy science and processing, this
interesting and informative book is a valuable resource for
post-graduate students, research scholars and industry experts.
The increasing demand for food as well as changes in consumption
habits have led to the greater availability and variety of food
with a longer shelf life. However, these items, when not properly
preserved, can lead to severe food-borne illnesses that can be
fatal. Thus, countless studies are now geared towards the
processing, distributing, and safe storage of foods. Novel
Technologies and Systems for Food Preservation is an essential
reference source that discusses novel and emerging cooling and
heating technologies, processes, and systems for food preservation,
as well as improvements for control and monitoring systems that aim
to foster energy efficiency, equipment safety, and performance.
Additionally, it looks at concepts that may be useful for the
development of new policies and legislation concerning food
preservation. Featuring research on topics such as energy
efficiency, food quality, and legislation policies, this book is
ideally designed for government officials, policymakers, food and
service industry professionals, food safety inspectors,
researchers, academicians, and students.
The production of beer today occurs within a bifurcated industrial
structure. There exists a small number of large, global
conglomerates supplying huge volumes of a limited range of beers,
and a plethora of small and medium breweries producing a diverse
range of beers sold under unique brands. Brewing, Beer and Pubs
addresses a range of contemporary issues and challenges in this key
sector of the global economy, and includes contributions by
research specialists from a variety of countries and disciplines.
This book includes the marketing and globalization of the brewing
industry, beer excise duties and market concentration, and
reflections upon developments in brewing and beer consumption
across the world in order to explore the wide-reaching influence of
this industry. Alongside these global topics more localised themes
are presented such as market integration in the Chinese beer and
wine markets, beer and brewing in Africa and South America, and
turbulence and change in the UK public house industry, which
demonstrate how the consumption of beer in pubs and other social
environments make the beer industry integral to local communities
and regions worldwide.
The world population is expected to increase exponentially within
the next decade, which means that the food demand will increase and
so will waste production. There is a need for effective food waste
management as wasted food leads to overutilization of water and
fossil fuels and increasing greenhouse gas emissions from the
degradation of food. Global Initiatives for Waste Reduction and
Cutting Food Loss explores methods for reducing waste and cutting
food loss in order to help the environment and support local
communities, as well as solve issues including that of land space.
Covering topics that include food degradation, enzymes, and
microorganisms, this publication is designed for policymakers,
environmentalists, engineers, government officials, researchers,
scientists, academicians, and students.
In recent years, there has been a rise in the demand of alternative
agricultural commodities, specifically camel milk-based products.
Camel products have become highly coveted items in today's
commercial market due to their environmental and health advantages.
However, there is a lack of research and literature on camel milk
and related camel goods. Up-to-date information is needed to give
researchers a better understanding of the compositional and
functional properties of camel milk production. Health and
Environmental Benefits of Camel Products is an essential reference
source that discusses the nutritional, physical, and chemical
factors of camel milk in comparison to other animal and plant-based
milks and introduces benefits attributed to camel meat. The
up-to-date potential health benefits of fresh and fermented camel
milk in vitro and in vivo will be also covered in addition to the
link between functional constituents and the functional properties
of milk. The authors will review the recent research on the
functional properties of camel milk such as the angiotensin
converting enzyme, antimicrobial, anticancer, and
hypocholesterolimic effects. Featuring research on topics such as
colostrum composition, meat production, and nutritional value, this
book is ideally designed for health professionals,
environmentalists, dieticians, food industry professionals,
researchers, academicians, and students seeking coverage on the
compositional and physiological aspects of camel products.
Traditional farming systems have dominated the agricultural sector
for the past few centuries. However, the past few years have proven
that new, non-traditional farming methods, such as passive and
non-passive solar drying, are essential in the wake of diminishing
food production globally. Optimizing the Use of Farm Waste and
Non-Farm Waste to Increase Productivity and Food Security: Emerging
Research and Opportunities is a crucial reference source that
provides vital research on the application of enhanced
productivity, flexibility, competitiveness, and sustainability
within an individual farming enterprise to promote food security.
While highlighting topics such as biogas production, food
distribution network, and aquaculture diversification, this
publication explores utilizing farm waste in a circular approach to
optimize material utilization in a farming system to realize a
zero-waste scenario and the methods individual farms can practice
to operate sufficiently to become successful and contribute to the
attainment of national food security. This book is ideally designed
for policymakers, farmers, researchers, agriculture engineers,
environmental engineers, and development specialists seeking
current research on non-farm waste contributions as sources of raw
materials.
There are various innovations and new technologies being produced
in the energy, transportation, and building industries to combat
climate change and improve environmental performance, but another
way to combat this is examining the world's food resources.
Currently, there are global challenges associated with livestock
and meat consumption, giving way to resource scarcity and the
inability to sustain animal agriculture. Environmental, Health, and
Business Opportunities in the New Meat Alternatives Market is a
pivotal reference source that provides vital research on the
development of plant-based foods and nutritional outcomes. Through
analyzing innovative and disruptive trends in the food industry, it
presents opportunities utilizing meat alternatives to create a more
engaged consumer, a stronger economy, and a better environment.
Highlighting topics such as meat consumption, nutrition, health,
and gender perspectives, this book is ideally designed for
policymakers, economists, health professionals, nutritionists,
technology developers, academicians, and graduate-level students.
This research monograph answers the question how sustainability
driven entrepreneurs (ecopreneurs) deliver their sustainability
goals through their business practices. The research draws on data
from 12 case studies set within the food industry. The analysis
takes a firm level and a supply chain level perspective and
provides insights to the interconnected nature of sustainability
goals within and across firms. It provides theoretical propositions
that show one approach of how to conduct business in a way that
works for the planet and people in addition to shareholders. This
presents an alternative understanding of organisational performance
that builds the foundation for many avenues of future research into
sustainable management. The research combines the remote areas of
supply chain management and entrepreneurship at the intersection of
sustainability. This novel approach and the insights from the
business practice exploration, offer many avenues for further
research beyond entrepreneurship and supply chain management. This
book will be of interest to academics in management research and
also to people with an academic background that work together with
sustainability driven and/ or social entrepreneurs, who could
benefit from the insights into how sustainability goals are
delivered through business practices and the relevant trade-offs
faced by ecopreneurs.
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