Green Products in Food Safety explores the potential of green chemicals in the sustainable management of food biodeterioration agents while also addressing existing limitations of green products for their sustainable application. The book summarizes food loss by biodeterioration agent (bacteria, fungi, mycotoxin and insect pest), novel detection methods for hazardous food contaminants, different sources of green chemicals, their origin, extraction and characterization methods, and bioactivity of green products against biodeterioration agent with their molecular sites of action. The contents of the book cover the basic and translational aspects that will prove to be beneficial for food scientists, researchers, students and young professionals. In addition, the pharmacological properties, metabolic engineering of green chemical biosynthesis, role of mathematical modeling to design the novel synergistic formulation (Additive, adjuvant and synergistic effect), nanocarrier applications in the food system, elucidation of novel site of action, and toxicity prediction and ecological perception are also included to overcome the existing limitations.

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

This timely reference utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes and offers procedures to assess various operating conditions, engineering and economic relationships, and the physical and transport properties of foods for the design of the most efficient food manufacturing technologies and equipment. Food Process Design discusses the integration and economic profitability of the entire food processing plant including effective use of water, energy, and raw materials; process profitability; and wastewater reduction. The book offers detailed numerical examples for major food processes including heating, cooling, freezing, and more.

Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food processing. In our quest to gain a mechanistic understanding of changes occurring during food processing, the knowledge of food properties is essential. Quantitative information on the food properties is necessary in the design and operation of food processing equipment. Foods, because of their biological nature and variability, vary in the magnitude of their properties. The variation in properties offer a challenge both in their measurement and use in the food processing applications. Often a high level of precision in measurement of properties is not possible as the measurement method may itself cause changes to the product, resulting in a variation in the obtained values. Recognizing the difficulties in measurement of food properties, and the lack of completeness of such information, several research programs have been in existence during the last two decades. In Europe, a multinational effort has been underway since 1978. The first project supported by COST (European Cooperation in the Field of Scientific and Technical Research), was titled COST 90 "The Effect of Processing on the Physical Properties of Foodstuffs." This and another project COST 90bis have considerably added to our knowledge of measurement methods and data on a number of physical properties. Two publications that summarize the work conducted under 1 2 these projects are Physical Properties of Foods and Physical Properties of Foods .

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the late 1990s and again in the 2000s and 2010s. For nearly four decades, the series has been the leading reference source on dairy chemistry and is now in its fourth edition. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, fourth edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, and the behaviour of water in dairy products and the physical properties of milk. Most topics covered in the third edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk and some chapters from earlier editions are consolidated.

Specifically targeted at the food industry, this state-of-the-art text/reference combines all the principal methods of statistical quality and process control into a single, up-to-date volume. In an easily understood and highly readable style, the author clearly explains underlying concepts and uses real world examples to illustrate statistical techniques.
This Third Edition maintains the strengths of the first and second editions while adding new information on Total Quality Management, Computer Integrated Management, ISO 9001-2002, and The Malcolm Baldrige Quality Award. There are updates on FDA Regulations and Net Weight control limits, as well as additional HACCP applications. A new chapter has been added to explain concepts and implementation of the six-sigma quality control system.

This book covers all the aspects of food-grade enzymes, including their classification, kinetics, microbial production, biosynthetic pathways, commodity-wise industrial applications, and downstream processing strategies. The broad focus of this book is on the application of various classes of enzymes in dairy, fruits and vegetables, cereals and oilseeds, meat and poultry, and brewing and food packaging industries. Certain recent areas such as nanotechnological perspective in enzyme immobilization, infusion strategies as well as its efficient usage in food packaging and preservation are some of the salient highlights of this book. This book also discusses the aspects related to application of enzymes in functional food development and shelf life extension of various commodities food products. This book is beneficial for researchers, students, entrepreneurs, and industry experts in broad disciplines such as food processing, food biotechnology, food microbiology, biochemistry, agriculture, biotechnology, biochemical engineering, and bioprocess technology.

CONTENTS - FOREWORD I BASIC FOOD INGREDIENTS - II MILK AND MILK PRODUCTS - III CONFECTIONARY, COCOA, COFFEE AND TEA - IV DESSERT POWDERS AND PUDDINGS - V SAUCES, DRESSINGS AND PICKLES - VI FISH, FRIED FOODS, HEALTH FOOD, NUTS, BREAD, SOY PRODUCTS, BAKIKG POWDER - VII PIE FILLINGS AND PIES - VlII COOKIES, DOUGHNUTS AND CAKES - IX FLAVORS, SYRUPS AND BEVERAGES - X FRUITS AND VEGETABLES - XI CANNED GOODS - XII JELLIES AND PRESERVES - XIII PLANT SANITATION AND SANITARY FOOD CONTROL - XIV COMPOSITION OF FOODS AND PREVENTION OF CAKING - XV PRESERVATION OF FOODS BY DEHYDRATION AND FREEZING - WEIGHTS AND MEASURES - CHEMICAL GLOSSARY - ABBREVIATIONS - BIBLIOGRAPHY - INDEX - FOREWORD - This book is written for everybody interested in the preparation of food from the manufacturing plant executive, the food chemist, and the food salesman, right down to the housewife. The author's knowledge of the subject is based on scientific training and many years of practical, first-hand experience in the manufacture of foods. In addition to compiling the results of his own experience, he has included methods developed and used by other specialists in the field. Whether the food manufacturer has an old, well-established business or is just starting up a small plant, it is hoped that this book will be an essential part of his equipment. To the established manufacturer, it presents the latest developments and the newest scientific methods in the field of food production. To the beginner, it offers the fundamentals on materials and methods, without which he cannot hope to be successfuL Although the production of good, nutritious food is still an art, as it has always been, in this age of rapid scientific development and ever-increasing knowledge, it is fast becoming an exact science. The food manufacturer must plan wisely and prepare his products scientifically and with understanding. This book presents the manufacture of food as a series of operations governed by well-defined physical, chemical, and bacteriological principles which must be understood and carefully followed for good results. Here are scientific, factory-tested formulas for making hundreds of commercial food products in the canning, flavoring, beverage, confectionery, bakery, condiment, dairy, meat, fish, and allied industries. The sections on plant sanitation and food handling present the latest scientific methods of hygienic control in the food industry. The most modern developments in the fields of dehydration and freezing of fruits and vegetables are completely discussed in a comprehensive chapter on the subject.

Comprehensive and accessible, Food Plant Sanitation presents fundamental principles and applications that are essential for food production safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent developments. The book is unique from others on the topic in that it features the perspectives of more than 30 food safety experts from government, academia, and the food industry. These authorities cover nine major areas of interest:
Federal and state regulations and guidelines
Major biological and nonbiological contaminants
Cleaning a food plant
Sanitation and worker safety
Housekeeping
Product quality
Commodity processing
Retail food sanitation
Enforcement
In addition to covering primary sanitation practices, the book touches on the latest information on the Hazard Analysis Critical Control Point (HACCP) program. The mention of the HACCP is of particular importance because it is imperative that a food processing plant has put in place an acceptable sanitation program on principle and in practice before considering the program. Additional topics include the spread of bacterial and viral foodborne diseases, the risks from protozoa and nematodes in food production, and the design and development of self-inspection programs.

Here, Wm. Alex McIntosh analyzes the relationship between food and nutrition and social factors, using a wide array of sociological theories. The author applies theories of social organization, culture, social stratification, social change, rural sociology, the sociology of the body, and social problems to empirical problems in food and nutrition. By doing so, he sheds light on issues such as the rise of the state; population growth; famine; obesity; eating disorders; the maldistribution of food across class, gender, and ethnic boundaries; and the changing nature of the food industry.

In recent years, "clean label" has become a trendy term in the food industry, spurring innovations in food product development. While the concept of "clean label" is relatively new, without any legal definition, it has a high market appearance and industrial relevance. Consumer demands are leading food and beverage manufacturers toward removing synthetic additives (e.g., emulsifiers) and incorporating natural ingredients. Indeed, many big food companies have committed to eliminating artificial food additives from their products altogether. However, the substitution of chemical preservatives for natural ingredients without compromising food safety, convenience, and sensory quality is a challenge for food technologists. The Age of Clean Label Foods offers a guide to this approach with a thorough exploration of "clean label" ingredients in foods and the development of these food products. All aspects of clean label foods are covered in this essential reference, including recent developments in "clean label ingredients," technologies for producing or enhancing the functionality of ingredients, the interaction of ingredients with emerging food processing technologies, legislative frameworks, and consumer attitudes. Particular emphasis is given to trendy topics in the clean label industry, such as products with reduced-fat or reduced salt content, modified starches, natural emulsifiers, antioxidants, flavorings and antimicrobials, and fermented foods, as well as active and intelligent packaging for clean label foods. Through this text, the authors hope to promote a better understanding from which food technologists and food microbiologists can operate in the "clean-label" arena, taking into consideration all the key aspects of food quality, sensory characteristics, and food safety.

After more than 30 years, The Book of Fructans represents the first and most comprehensive coverage of fructans generated by pioneer glycoscientists from the field. It outlines the fundamentals of all fructan types, their terminology, chemical and structural-functional features, biosynthetic enzymes that make and break them, their presence and possible roles in nature, their evolutionary aspects and their microbial, enzymatic, and plant-based production. Additional sections cover the applications of fructans, specifically, the agro/chemical and biomedical applications, health, pharmaceutical and cosmetic applications, fructans in food and feed, fructan nanotechnology, the immunomodulatory and antiviral effects of fructans and the perspectives for fructans in circular economies and sustainable societies. Intended for scientists, entrepreneurs, academicians and students working in related fields, this book will be a useful resource for all who wish to learn more about these extraordinary carbohydrates.

Big Data technologies have the potential to revolutionize the agriculture sector, in particular food safety and quality practices. This book is designed to provide a foundational understanding of various applications of Big Data in Food Safety. Big Data requires the use of sophisticated approaches for cleaning, processing and extracting useful information to improve decision-making. The contributed volume reviews some of these approaches and algorithms in the context of real-world food safety studies. Food safety and quality related data are being generated in large volumes and from a variety of sources such as farms, processors, retailers, government organizations, and other industries. The editors have included examples of how big data can be used in the fields of bacteriology, virology and mycology to improve food safety. Additional chapters detail how the big data sources are aggregated and used in food safety and quality areas such as food spoilage and quality deterioration along the supply chain, food supply chain traceability, as well as policy and regulations. The volume also contains solutions to address standardization, data interoperability, and other data governance and data related technical challenges. Furthermore, this volume discusses how the application of machine-learning has successfully improved the speed and/or accuracy of many processes in the food supply chain, and also discusses some of the inherent challenges. Included in this volume as well is a practical example of the digital transformation that happened in Dubai, with a particular emphasis on how data is enabling better decision-making in food safety. To complete this volume, researchers discuss how although big data is and will continue to be a major disruptor in the area of food safety, it also raises some important questions with regards to issues such as security/privacy, data control and data governance, all of which must be carefully considered by governments and law makers.

This book provides a comprehensive and innovative overview of new and emerging sous vide and cook-chill techniques that are, or soon to be, commercially used for the food industry. Written by a range of international experts, the book integrates all subjects relative to sous vide and cook-chill processing, allowing food industry personnel to assimilate quickly the essential principles behind each technique and their applications. It is an essential reference for food scientists and technologists in industry, research and teaching, especially food process engineers involved in product development, quality assurance, packaging and production.

This handbook is unique in its comprehensive coverage of the subject and focus on practical applications in diverse fields. It includes methods for sample preparation, the role of certified reference materials, calibration methods and statistical evaluation of the results. Problems concerning inorganic and bioinorganic speciation analysis, as well as special aspects such as trace analysis of noble metals, radionuclides and volatile organic compounds are also discussed. A significant part of the content presents applications of methods and procedures in medicine (metabolomics and therapeutic drug monitoring); pharmacy (the analysis of contaminants in drugs); studies of environmental samples; food samples and forensic analytics - essential examples that will also facilitate problem solving in related areas.

Indigenous Fermented Foods for the Tropics provides insights on fermented foods of the Tropics, particularly Africa, Asia and South America, highlighting key aspects and potential developments for these food products. Sections provide an overview on the production and composition (nutritional, physicochemical, health beneficial and microbiota) of these indigenous fermented foods in the tropics, focus on innovative techniques for investigating the composition of these fermented food products and improvement of the fermentation process to yield better nutritional constituents, health beneficial components and sensory qualities, and cover safety aspects to be considered in fermented foods. Final sections provide insights on the packaging and marketing of these food products. This book provides new perspectives and recent information to complement existing texts on indigenous fermented foods serving as a valuable reference text for detailed insights into indigenous fermented foods of the tropics.

This book presents the proceedings of the 10th Central European Congress on Food (CEFood), held on June 11-13, 2020, in Sarajevo, Bosnia and Herzegovina. It reports on recent advances in the area of food science and food technology, and is divided into 5 major topical sections: food analysis, food energy systems, food trends and competitiveness, food and feed chain management, and modern challenges. Offering a timely snapshot of cutting-edge, multidisciplinary research and developments in modern food science and technology, these proceedings facilitate the transfer of these findings to industry. As such, the book will appeal to researchers and professionals in the food and agricultural industries, as well as those at regulatory and food safety agencies.

Develop the untapped possibilities of this potential tourist El Dorado Given its size, location, cultural attractions, and natural beauty, South America gets far less of the international tourist dollar than it deserves. This valuable book identifies and explores the major issues that influence and shape tourism in South America. Tourism in South America includes original empirical research into the image people have of this varied continent, the factors that draw people to visit South America, and the fears, lack of knowledge, and negative images that can keep tourists away.Tourism in South America examines current practices and suggests alternative models of development. Its informative discussions range from cultural tourism to sustainable tourism to developing human resources. The original empirical research in this volume offers unique insights, and reference notes are included.The reader will encounter varied points of view in Tourism in South America. You can expect to: view Australian travel industry perspectives on Latin American tourism explore the impact of tourism on the Argentina's Patagonian Coast examine the environmental tactics that Mexican and Jamaican hotel companies employ survey the recreation preferences of hikers in a Colombian National Park ponder the implications of performing traditional dances for modern tourists in the AmazonTour operators, hotel managers, local tourism boards, and others seeking the attention of tourists will profit from the new strategies and original research presented in Tourism in South America.

Develop the untapped possibilities of this potential tourist El Dorado Given its size, location, cultural attractions, and natural beauty, South America gets far less of the international tourist dollar than it deserves. This valuable book identifies and explores the major issues that influence and shape tourism in South America. Tourism in South America includes original empirical research into the image people have of this varied continent, the factors that draw people to visit South America, and the fears, lack of knowledge, and negative images that can keep tourists away. Tourism in South America examines current practices and suggests alternative models of development. Its informative discussions range from cultural tourism to sustainable tourism to developing human resources. The original empirical research in this volume offers unique insights, and reference notes are included. The reader will encounter varied points of view in Tourism in South America.You can expect to: view Australian travel industry perspectives on Latin American tourism explore the impact of tourism on the Argentina's Patagonian Coast examine the environmental tactics that Mexican and Jamaican hotel companies employ survey the recreation preferences of hikers in a Colombian National Park ponder the implications of performing traditional dances for modern tourists in the Amazon Tour operators, hotel managers, local tourism boards, and others seeking the attention of tourists will profit from the new strategies and original research presented in Tourism in South America.

The focus of this singular work is to discuss the role and importance of bioorganic phase in food products-providing the first major reference source for researchers looking to understand all aspects of the isolation, extraction and application of this major element in natural foods. From the identifying features to its applications through biotechnology and nanobiotechnology, this book covers all of the important aspects of bioorganic phase and points to future uses and methods. With chapters focusing on phase extraction and application, food product synthesis and nanoparticle application, Bioorganic Phase in Natural Food: An Overview covers both conventional and non-conventional approaches for the extraction of bioorganic phase from various food sources. Toxicity studies in nanoparticles are presented, and the vital role played by bioorganic phase toward nanoparticles synthesis is outlined in full. For any researcher looking for complete coverage of all main aspects of bioorganic phase in foods, this work provides a comprehensive and well-researched view of this important subject. .

Preparing Participants for Intergenerational Interaction: Training for Success examines established intergenerational programs and provides the training methods necessary for activity directors or practitioners to start a similar program. This book contains exercises that will help you train colleagues and volunteers for these specific programs and includes criteria for activity evaluations. Preparing Participants for Intergenerational Interaction will help you implement programs that enable older adults to build friendships, pass down their skills and knowledge to adolescents, and provide youths with positive role models.Discussing the factors that often limit the interaction of older adults with youths, this text stresses the importance of conveying information and history to younger generations. You will learn why the exchange between different generations is crucial to society and to the improvement of the community in which you live. Preparing Participants for Intergenerational Interaction provides you with proven suggestions and methods that will make your program successful, including: examining Howe-To Industries, a program that teaches entrepreneurial skills to youths through older adults focusing on activities between older adults and youths that address aging sensitivity and racial and ethnic understanding defining the roles of a mentor, including teacher, trainer, developer of talent, and counselor increasing support and understanding in your community by defining target markets and selling the project to the public describing the aspects of group dynamics and how group decisionmaking methods are used to assess the success of the program and its volunteers understanding the community where participants live in order to address issues important to them, such as poverty and other social problems Containing sample handouts, self-evaluations, and detailed lessons for different types of programs, this book offers you guidelines that apply to participants that have a variety of needs within different communities. Preparing Participants for Intergenerational Interaction: Training for Success will enable you to help older adults remain an active and essential part of these communities by teaching youths valuable life skills they may not receive from anyone else.

Wheat (Triticum L.), an annual herbaceous plant in Poacae (Gramineae) family, settles in the Triticeae (Hordeae) subfamily. The grasses (Poaceae Barnhart) are the fifth largest (monocotyledonous flowering) plant family and of great importance for human civilization and life. Cereal crops such as maize, wheat, rice, barley, and millet are the domesticated ones in the family. It is still the most vital economical plant family in modern times, providing food, forage, building materials (bamboo, thatch), and fuel (ethanol). Wheat has many accessions in national and international gene banks. The estimated number of wheats by FAO in 2010 is 856,000, and, followed by rice (774,000), and barley (467,000). However, the recent consumer's (misdirected) focus on gluten content and nutritional value urges scientists to reexamine their knowledge about wheat (i.e., origin, evolution, and general and special quality characteristics), as well as their wild relatives and landraces for newer possible genetic resources. Cultured or non-cultured ancestral wheats: einkorn, emmer, wild emmer, spelt, macha, and vavilovii are still limitedly grown on the higher areas in Turkey, Italy, Germany, Morocco, Israel, and Balkan countries. They are exploited mostly for their desired agronomic, and specific quality. In some cultures, wheat species are believed to be therapeutic, with bioactive compounds that reduce and inhibit stubborn illnesses such as diabetes, cancer, Alzheimer, and cardiovascular diseases. In this book, we summarize the importance of ancestral wheat species, and provide a prospect for their future with special considerations in terms of species conservation and improvement.

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.