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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
The industrial world consumes millions of kilos of processed food
per day. Consistency of taste and texture, standards of raw
materials, adherence to health codes, and uniform weights, are
established industry specifications. Failure to meet any one of
these can result in tons of food destroyed and billions of dollars
lost. By the end of the 20th century the growing reliance on
computers had shifted food quality and safety activities from human
inspection to automated, statistically driven monitoring systems.
Measurement and Control in Food Processing is designed to raise
awareness of the current techniques of computerized measurement and
process control, aid in the design of instruments and control
schemes, explain the applicability of these tools to enhance
quality and productivity, and educate students preparing to enter
the food industry. Beginning with an illustrated introduction,
followed by a detailed background in basic principles the author
lays a solid foundation for understanding the role of transducers
and controllers, demonstrating the need for current practices with
specific problems from his experience in the tea industry. Divided
into five major chapters, the book covers the most recent
developments and applications in measurement techniques, and
non-traditional methods such as electronic nose, biosensors, and
fuzzy logic control. Addressing a major issue of today, the author
investigates microcomputer-based monitoring by discussing the
devices, standards, procedures, and suitable examples for
process-computer interaction. Bridging the gap between the
food-processing engineer who may not know how to design a
controller unit and the instrumentation engineer who may
notunderstand the complex flavor components involved, Measurement
and Control in Food Processing ensures that together they can
consistently make a decent cup of tea.
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.
The quality and safety of food are crucial for human nutrition.
However, evaluating the chemical composition of food is challenging
for the analyst and requires powerful methods. Chromatography and
mass spectrometry (MS) is the gold standard for analyzing complex
food samples, including raw materials and intermediate and finished
products. Mass Spectrometry in Food Analysis covers the MS-based
analysis of different aspects of food quality, which include
nutritional value, profile of macronutrients (proteins, lipids, and
carbohydrates), micronutrients (vitamins), and nutraceutical active
compounds. Additionally, sensory quality, flavor, food pigments,
safety, and detection of pesticides, contact materials, veterinary
drugs and pharmaceuticals, organic pollutants, and pathogens are
covered. Key Features: Contains the basics of mass spectrometry and
experimental strategies Explores determination of macro- and
micronutrients Analyzes sensory and nutraceutical food quality
Discusses detection of contaminants and proof of authenticity
Presents emerging methods for food analysis This book contains an
introductory section that explains the basics of MS and the
difference between targeted and untargeted strategies for
beginners. Further, it points out new analytical challenges, such
as monitoring contaminants of emerging concern, and presents
innovative techniques (e.g., ambient ionization MS and data
mining). Also available in the Food Analysis & Properties
Series: Nanoemulsions in Food Technology: Development,
Characterization, and Applications, edited by Javed Ahmad and Leo
M.L. Nollet (ISBN: 978-0-367-61492-8) Sequencing Technologies in
Microbial Food Safety and Quality, edited by Devarajan Thangadurai,
Leo M.L. Nollet, Saher Islam, and Jeyabalan Sangeetha (ISBN:
978-0-367-35118-2) Chiral Organic Pollutants: Monitoring and
Characterization in Food and the Environment, edited by Edmond
Sanganyado, Basil K. Munjanja, and Leo M.L. Nollet (ISBN:
978-0-367-42923-2) For a complete list of books in this series,
please visit our website at:
www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO
This edited book serves as a vital resource on the contributions of
microorganisms to advances in nanotechnology, establishing their
applications in diverse areas of biomedicine, environment,
biocatalysis, food and nutrition, and renewable energy. It
documents the impacts of microorganisms in nanotechnology leading
to further developments in microbial nanobiotechnology. This book
appeals to researchers and scholars of microbiology, biochemistry
and nanotechnology.
Plants produce chemicals as part of their normal metabolic
activities. These include primary metabolites found in all plants,
such as sugars and fats, as well as secondary metabolites, which
can have therapeutic effects in humans and be refined to produce
drugs. Plants synthesize a bewildering variety of phytochemicals,
but most are derivatives of a few biochemical motifs. Numerous
herbal-derived substances have been evaluated for their therapeutic
potential. These include alkaloids, coumarins, saponins, plant
pigments and flavonoids. Flavonoids, carotenoids and anthocyanins
are probably the best known of these substances due to their
antioxidant properties. Carotenoids: Structure and Function in the
Human Body presents comprehensive coverage of carotenoids. The text
covers the scientific literature and clinical significance of this
organic pigment, with an emphasis on its therapeutic potential. The
authors approach carotenoids from a range of perspectives, from
their structural and physicochemical properties to their
distribution in nature, interaction with the human metabolism, and
use as a coloring agent in various products. The intake, metabolism
and secretion of anthocyanins in the human body are covered
in-depth, as are the biosynthetic pathways through which these
compounds are synthesized in the natural system. Factors affecting
stability and extraction are listed, and health-related uses and
biological activities are covered in great detail. Present and
future trends in carotenoid research are also presented. This book
provides a solid background in carotenoids for researchers and
professionals in food science, food technology, nutrition, biology,
chemistry and medical sciences.
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