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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
Algae have a long history of use as foods and for the production of
food ingredients. There is also increasing interest in their
exploitation as sources of bioactive compounds for use in
functional foods and nutraceuticals. Functional ingredients from
algae for foods and nutraceuticals reviews key topics in these
areas, encompassing both macroalgae (seaweeds) and microalgae.
After a chapter introducing the concept of algae as a source of
biologically active ingredients for the formulation of functional
foods and nutraceuticals, part one explores the structure and
occurrence of the major algal components. Chapters discuss the
chemical structures of algal polysaccharides, algal lipids, fatty
acids and sterols, algal proteins, phlorotannins, and pigments and
minor compounds. Part two highlights biological properties of algae
and algal components and includes chapters on the antioxidant
properties of algal components, anticancer agents derived from
marine algae, anti-obesity and anti-diabetic activities of algae,
and algae and cardiovascular health. Chapters in part three focus
on the extraction of compounds and fractions from algae and cover
conventional and alternative technologies for the production of
algal polysaccharides. Further chapters discuss enzymatic
extraction, subcritical water extraction and supercritical CO2
extraction of bioactives from algae, and ultrasonic- and
microwave-assisted extraction and modification of algal components.
Finally, chapters in part four explore applications of algae and
algal components in foods, functional foods and nutraceuticals
including the design of healthier foods and beverages containing
whole algae, prebiotic properties of algae and algae-supplemented
products, algal hydrocolloids for the production and delivery of
probiotic bacteria, and cosmeceuticals from algae.
Functional ingredients from algae for foods and nutraceuticals is a
comprehensive resource for chemists, chemical engineers and medical
researchers with an interest in algae and those in the algaculture,
food and nutraceutical industries interested in the
commercialisation of products made from algae.
Provides an overview of the major compounds in algae, considering
both macroalgae (seaweeds) and microalgaeDiscusses methods for the
extraction of bioactives from algaeDescribes the use of algae and
products derived from them in the food and nutraceutical industries
With growing concerns about the rising incidence of obesity, there
is interest in understanding how the human appetite contributes to
energy balance and how it might be affected by the foods we
consume, as well as other cultural and environmental factors.
Satiation, satiety and the control of food intake provides a
concise and authoritative overview of these areas. Part one
introduces the concepts of satiation and satiety and discusses how
these concepts can be quantified. Chapters in part two focus on
biological factors of satiation and satiety before part three moves
on to explore food composition factors. Chapters in part four
discuss hedonic, cultural and environmental factors of satiation
and satiety. Finally, part five explores public health implications
and evaluates consumer understanding of satiation and satiety and
related health claims.
Provides a concise and authoritative overview of appetite
regulationFocuses on the effects of biological factors, food
composition and hedonic, cultural and environmental factors
affecting appetite controlDiscusses implications for public health
Many food ingredients are supplied in powdered form, as reducing
water content increases shelf life and aids ease of storage,
handling and transport. Powder technology is therefore of great
importance to the food industry. The Handbook of food powders
explores a variety of processes that are involved in the production
of food powders, the further processing of these powders and their
functional properties.
Part one introduces processing and handling technologies for food
powders and includes chapters on spray, freeze and drum drying,
powder mixing in the production of food powders and safety issues
around food powder production processes. Part two focusses on
powder properties including surface composition, rehydration and
techniques to analyse the particle size of food powders. Finally,
part three highlights speciality food powders and includes chapters
on dairy powders, fruit and vegetable powders and coating foods
with powders.
The Handbook of food powders is a standard reference for
professionals in the food powder production and handling
industries, development and quality control professionals in the
food industry using powders in foods, and researchers, scientists
and academics interested in the field.
Explores the processing and handling technologies in the production
of food powdersExamines powder properties, including surface
composition, shelf life, and techniques used to examine particle
sizeFocusses on speciality powders such as dairy, infant formulas,
powdered egg, fruit and vegetable, and culinary and speciality
products
Persistent organic pollutants (POPs) and toxic elements, such as
dioxins, flame retardants, lead and mercury, are substances of
major concern for the food industry, the regulator and the public.
They persist in the environment, accumulate in food chains and may
adversely affect human health if ingested over certain levels or
with prolonged exposure. Persistent organic pollutants and toxic
metals in foods explores the scientific and regulatory challenges
of ensuring that our food is safe to eat.
Part one provides an overview of regulatory efforts to screen,
monitor and control persistent organic pollutants and heavy metals
in foods and includes case studies detailing regulatory responses
to food contamination incidents. Part two moves on to highlight
particular POPs, toxic metals and metalloids in foods, including
dioxins and polychlorinated biphenyls (PCBs), mercury, polycyclic
aromatic hydrocarbons (PAHs) and phthalates.
Persistent organic pollutants and toxic metals in foods is a
standard reference for those in the food industry responsible for
food safety, laboratories testing for food chemical safety,
regulatory authorities responsible for ensuring the safety of food,
and researchers in industry and academia interested in the science
supporting food chemical safety.
Includes case studies which detail regulatory responses to food
contamination incidentsConsiders the uptake and transfer of
persistent organic pollutants in the food chain and the risk
assessment of contaminates in foodDetails perticular persistent
organic pollutants, toxic metals and metalloids in foods including
polychlorinated biphenyls (PCBs), per- and polyfluoroalkyl
substances (PFASs), mercury and arsenic among others
Cereals are a staple of the human diet and have a significant
effect on health. As a result, they are of major significance to
the food industry. Cereal grains for the food and beverage
industries provides a comprehensive overview of all of the
important cereal and pseudo-cereal species, from their composition
to their use in food products.
The book reviews the major cereal species, starting with wheat and
triticale before covering rye, barley and oats. It goes on to
discuss other major species such as rice, maize, sorghum and
millet, as well as pseudo-cereals such as buckwheat, quinoa and
amaranth. Each chapter reviews grain structure, chemical
composition (including carbohydrate and protein content),
processing and applications in food and beverage products.
Cereal grains for the food and beverage industries is an essential
reference for academic researchers interested in the area of cereal
grains and products. It is also an invaluable reference for
professionals in the food and beverage industry working with cereal
products, including ingredient manufacturers, food technologists,
nutritionists, as well as policy-makers and health care
professionals.
A comprehensive overview of all of the important cereal and
pseudo-cereal speciesChapters review each of the following species:
Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet,
Teff, Buckwheat, Quinoa and AmaranthReviews grain structure,
chemical composition, processing and applications in food and
beverage products for each of the considered grains
Bacteria, yeast, fungi and microalgae can act as producers (or
catalysts for the production) of food ingredients, enzymes and
nutraceuticals. With the current trend towards the use of natural
ingredients in foods, there is renewed interest in microbial
flavours and colours, food bioprocessing using enzymes and food
biopreservation using bacteriocins. Microbial production of
substances such as organic acids and hydrocolloids also remains an
important and fast-changing area of research. Microbial production
of food ingredients, enzymes and nutraceuticals provides a
comprehensive overview of microbial production of food ingredients,
enzymes and nutraceuticals.
Part one reviews developments in the metabolic engineering of
industrial microorganisms and advances in fermentation technology
in the production of fungi, yeasts, enzymes and nutraceuticals.
Part two discusses the production and application in food
processing of substances such as carotenoids, flavonoids and
terponoids, enzymes, probiotics and prebiotics, bacteriocins,
microbial polysaccharides, polyols and polyunsaturated fatty acids.
Microbial production of food ingredients, enzymes and
nutraceuticals is an invaluable guide for professionals in the
fermentation industry as well as researchers and practitioners in
the areas of biotechnology, microbiology, chemical engineering and
food processing.
Provides a comprehensive overview of microbial flavours and
colours, food bioprocessing using enzymes and food biopreservation
using bacteriocinsBegins with a review of key areas of systems
biology and metabolic engineering, including methods and
developments for filamentous fungiAnalyses the use of
microorganisms for the production of natural molecules for use in
foods, including microbial production of food flavours and
carotenoids
Packaging plays an essential role in protecting and extending the
shelf life of a wide range of foods, beverages and other
fast-moving consumer goods. There have been many key developments
in packaging materials and technologies in recent years, and Trends
in packaging of food, beverages and other fast-moving consumer
goods (FMCG) provides a concise review of these developments and
international market trends.
Beginning with a concise introduction to the present status and
trends in innovations in packaging for food, beverages and other
fast-moving consumer goods, the book goes on to consider modified
atmosphere packaging and other active packaging systems, including
smart and intelligent packaging, and the role these play in
augmenting and securing the consumer brand experience. Developments
in plastic and bioplastic materials and recycling systems are then
discussed, followed by innovations and trends in metal, paper and
paperboard packaging. Further chapters review international
environmental and sustainability regulatory and legislative
frameworks, before the use of nanotechnology, smart and interactive
packaging developments for enhanced communication at the
packaging/user interface are explored. Finally, the book concludes
by considering potential future trends in materials and
technologies across the international packaging market.
With its distinguished editor and international team of expert
contributors, Trends in packaging of food, beverages and other
fast-moving consumer goods (FMCG) is an important reference tool,
providing a practical overview of emerging packaging technologies
and market trends for research and design professionals in the food
and packaging industry, and academics working in this area.
Introduces the present status, current trends and new innovations
in the field whilst considering future trends in materials and
technologiesConsiders modified atmosphere packaging and other
active packaging systems including smart and intelligent
packagingDiscusses developments in plastic and bioplastic materials
and recycling systems
The implementation of robotics and automation in the food sector
offers great potential for improved safety, quality and
profitability by optimising process monitoring and control.
Robotics and automation in the food industry provides a
comprehensive overview of current and emerging technologies and
their applications in different industry sectors.
Part one introduces key technologies and significant areas of
development, including automatic process control and robotics in
the food industry, sensors for automated quality and safety
control, and the development of machine vision systems. Optical
sensors and online spectroscopy, gripper technologies, wireless
sensor networks (WSN) and supervisory control and data acquisition
(SCADA) systems are discussed, with consideration of intelligent
quality control systems based on fuzzy logic. Part two goes on to
investigate robotics and automation in particular unit operations
and industry sectors. The automation of bulk sorting and control of
food chilling and freezing is considered, followed by chapters on
the use of robotics and automation in the processing and packaging
of meat, seafood, fresh produce and confectionery. Automatic
control of batch thermal processing of canned foods is explored,
before a final discussion on automation for a sustainable food
industry.
With its distinguished editor and international team of expert
contributors, Robotics and automation in the food industry is an
indispensable guide for engineering professionals in the food
industry, and a key introduction for professionals and academics
interested in food production, robotics and automation.
Provides a comprehensive overview of current and emerging robotics
and automation technologies and their applications in different
industry sectorsChapters in part one cover key technologies and
significant areas of development, including automatic process
control and robotics in the food industry and sensors for automated
quality and safety controlPart two investigates robotics and
automation in particular unit operations and industry sectors,
including the automation of bulk sorting and the use of robotics
and automation in the processing and packaging of meat, seafood,
fresh produce and confectionery
The problem of creating microbiologically-safe food with an
acceptable shelf-life and quality for the consumer is a constant
challenge for the food industry. Microbial decontamination in the
food industry provides a comprehensive guide to the decontamination
problems faced by the industry, and the current and emerging
methods being used to solve them.
Part one deals with various food commodities such as fresh produce,
meats, seafood, nuts, juices and dairy products, and provides
background on contamination routes and outbreaks as well as
proposed processing methods for each commodity. Part two goes on to
review current and emerging non-chemical and non-thermal
decontamination methods such as high hydrostatic pressure, pulsed
electric fields, irradiation, power ultrasound and non-thermal
plasma. Thermal methods such as microwave, radio-frequency and
infrared heating and food surface pasteurization are also explored
in detail. Chemical decontamination methods with ozone, chlorine
dioxide, electrolyzed oxidizing water, organic acids and dense
phase CO2 are discussed in part three. Finally, part four focuses
on current and emerging packaging technologies and post-packaging
decontamination.
With its distinguished editors and international team of expert
contributors, Microbial decontamination in the food industry is an
indispensable guide for all food industry professionals involved in
the design or use of novel food decontamination techniques, as well
as any academics researching or teaching this important subject.
Provides a comprehensive guide to the decontamination problems
faced by the industry and outlines the current and emerging methods
being used to solve themDetails backgrounds on contamination routes
and outbreaks, as well as proposed processing methods for various
commodities including fresh produce, meats, seafood, nuts, juices
and dairy productsSections focus on emerging non-chemical and
non-thermal decontamination methods, current thermal methods,
chemical decontamination methods and current and emerging packaging
technologies and post-packaging decontamination
The identification and control of food contaminants rely on careful
investigation and implementation of appropriate management
strategies. Using a wide range of real-life examples, Case studies
in food safety and authenticity provides a vital insight into the
practical application of strategies for control and prevention.
Part one provides examples of recent outbreak investigations from a
wide range of experts around the world, including lessons learnt,
before part two goes on to explore examples of how the source was
traced and the implications for the food chain. Methods of crisis
management are the focus of part three, whilst part four provides
studies of farm-level interventions and the tracking of
contaminants before they enter the food chain. Part five is
focussed on safe food production, and considers the challenges of
regulatory testing and certification, hygiene control and
predictive microbiology. The book concludes in part six with an
examination of issues related to food adulteration and
authenticity.
With its distinguished editor and international team of expert
contributors, Case studies in food safety and authenticity is a key
reference work for those involved in food production, including
quality control, laboratory and risk managers, food engineers, and
anyone involved in researching and teaching food safety.
Delivers a vital insight into the practical application of
strategies for control and prevention of food contaminantsProvides
detailed examples of recent outbreak investigations from a wide
range of international experts, discussing how the source was
traced and the implications for the food chainChapters discuss
methods of crisis management, farm-level interventions, safe food
production and the challenges of regulatory testing and
certification
The production of animal feed increasingly relies on the global
acquisition of feed material, increasing the risk of chemical and
microbiological contaminants being transferred into food-producing
animals. Animal feed contamination provides a comprehensive
overview of recent research into animal feed contaminants and their
negative effects on both animal and human health.
Part one focuses on the contamination of feeds and fodder by
microorganisms and animal by-products. Analysis of contamination by
persistent organic pollutants and toxic metals follows in part two,
before the problem of natural toxins is considered in part three.
Veterinary medicinal products as contaminants are explored in part
four, along with a discussion of the use of antimicrobials in
animal feed. Part five goes on to highlight the risk from emerging
technologies. Finally, part six explores feed safety and quality
management by considering the safe supply and management of animal
feed, the process of sampling for contaminant analysis, and the
GMP+ feed safety assurance scheme.
With its distinguished editor and international team of expert
contributors, Animal feed contamination is an indispensable
reference work for all those responsible for food safety control in
the food and feed industries, as well as a key source for
researchers in this area.
Provides a comprehensive review of research into animal feed
contaminants and their negative effects on both animal and human
healthExamines the contamination of feeds and fodder by
microorganisms and animal by-productsAnalyses contamination by
persistant organic pollutants, toxic metals and natural toxins
As the links between health and food additives come under
increasing scrutiny, there is a growing demand for food containing
natural rather than synthetic additives and ingredients. Natural
food additives, ingredients and flavourings reviews the legislative
issues relating to natural food additives and ingredients, the
range of natural food additives and ingredients, and their
applications in different product sectors.
After an exploration of what the term natural means in the context
of food ingredients, part one focuses on natural food colourings,
low-calorie sweeteners and flavour enhancers, followed by a
consideration of natural antioxidants and antimicrobials as food
ingredients. The book goes on to review clean label starches and
proteins, the application of natural hydrocolloids as well as
natural aroma chemicals and flavourings from biotechnology and
green chemistry. Part two considers specific applications in
different products. Natural ingredients in savoury food products,
baked goods and alcoholic drinks are examined, as are natural plant
extracts in soft drinks and milk-based food ingredients.
With is distinguished editors and expert team of international
contributors, Natural food additives, ingredients and flavourings
is an invaluable reference tool for all those involved in the
development and production of foods with fewer synthetic additives
and ingredients.
Reviews the legislative issues relating to natural food additives
and ingredients, the range of natural food additives and
ingredients, and their applications in different product
sectorsExplores what the term natural means in the context of food
ingredients, focusses on natural food colourings, low-calorie
sweeteners and flavour enhancers, and considers natural
antioxidants and antimicrobials as food ingredientsExamines natural
ingredients in savoury food products, baked goods and alcoholic
drinks, natural plant extracts in soft drinks and milk-based food
ingredients"
Advances in genomics and biotechnology are enabling quantum leaps
in the understanding of soybean molecular biology. The problems
that face the soybean industry also are diversifying and escalating
on a global scale. Designing Soybeans for 21st Century outlines
current and emerging barriers in the global soybean market,
principally: 1) long-term ability to sustain production to meet
continued growth in demand for soybean and soybean products; 2)
governmental and legislative policies; 3) global access to advances
in soybean technology; and 4) customer and consumer trends in the
use of soybean products. The book also addresses state-of-art steps
that should help move soybeans past these market barriers as
advances in genomics and genetic engineering are deployed to design
soybeans and soybean products that meet the challenges of 21st
century markets.
Extrusion is widely used for the preparation of a variety of
foodstuffs including breakfast cereals, snack food and pasta, as
well as pet food and animal and aquaculture feed. Extrusion
problems solved provides responses to more than 300 frequently
asked questions about the process of food extrusion and the
techniques and equipment involved, in a practical
question-and-answer format.
The book is divided into twelve chapters for ease of reference: the
opening chapters concentrate on introductory queries and on
different components of an extruder system, followed by two
chapters that help the reader select the correct type of extruder
for a product. Chapters five and six discuss the impact of factors
such as protein content and particle size on the extrusion process,
while the use of pre-conditioners is discussed in chapter seven.
The latter part of the book discusses specific types of extruder
and die and knife assemblies, followed by a chapter on issues
relating to drying extruded food products. The final chapter offers
practical guidelines and rules of thumb for the most common issues
relating to food and feed extrusion.
Written by two leading experts in the field, Extrusion problems
solved is an essential reference source and troubleshooting guide
for professionals working in food, pet food and feed extrusion. It
will also be a valuable training resource for students of
extrusion.
Offers practical guidelines and rules of thumb for the most common
food and feed extrusion problemsChapters concentrate on
introductory queries, types of extruder and components of extruder
systems, knife assemblies, the use of pre-conditioners and issues
in drying extruded food productsProvides responses to more than 300
frequently asked questions about the processes, equipment and
techniques of food extrusion in a practical question-and-answer
format
Manley s Technology of Biscuits, Crackers and Cookies is widely
regarded as the standard work in its field. Part one covers
management issues such as HACCP, quality control, process control
and product development. Part two deals with the selection of raw
materials and ingredients. The range and types of biscuits is
covered in part three, while part four covers the main production
processes and equipment, from bulk handling and metering of
ingredients to packaging, storage and waste management.
Eight expert authors have joined Duncan Manley in extensively
updating and expanding the book, which is now some 25% longer than
the previous edition. Part one now includes a new chapter on
sustainability in the biscuit industry and the discussion of
process and efficiency control is more detailed. In part two the
information on wheat flour has been extensively revised to reflect
recent developments and there are entirely new chapters on fats and
oils and packaging materials. Photographs of the major types of
biscuits now illustrate chapters in part three, which also includes
a newly-composed chapter on the position of biscuits in nutrition.
Finally, part four has been comprehensively reviewed and revised
with the assistance of an author from a major machinery
manufacturer.
With its distinguished editor and team of expert contributors this
new edition consolidates the position of Manley s Technology of
Biscuits, Crackers and Cookies as the standard reference work in
the industry.
Widely regarded as the standard work in its fieldCovers management
issues such as HACCP, quality control, process control and product
developmentDeals with the selection of raw materials and
ingredients"
Rice is a unique and highly significant crop, thought to help feed
nearly half the planet on a daily basis. An understanding of its
properties and their significance is essential for the provision of
high quality products. This is all the more true today as
international trade in rice trade has been increasing rapidly in
recent years. This important book reviews variability in rice
characteristics and their effects on rice quality.
After an introduction on rice quality that also explores paradoxes
associated with the crop, the book goes on to examine rice physical
properties and milling quality. This leads to a discussion of the
effects that the degree of milling has on rice quality. The ageing
of rice and its cooking and eating quality are investigated in the
following chapters before an analysis of the effect of parboiling
on rice quality. Later chapters consider the product-making and
nutritional quality of rice and investigate speciality rices and
rice breeding for desirable quality. The book concludes with an
extensive chapter on rice quality analysis and an appendix
containing selected rice quality test procedures.
With its distinguished author Rice quality: a guide to rice
properties and analysis proves an invaluable resource for
professionals in the rice industry and researchers and
post-graduate students interested in rice.
Examines the physical properties of rice, such as grain appearance
and density and frictionInvestigates the ageing of rice and its
cooking and eating qualityThe product making and nutritional
aspects of rice are also considered
This book gives a complete picture of the canola crop including its
history, botany, genetics, distribution, breeding and
biotechnology, production, processing, composition, nutritional
properties and utilization of the seed, oil and meal, as well as an
economic profile. While the main focus in this book is on canola of
Canadian origin, its cousin crop oilseed rape will also be
discussed to a lesser extent. The work provides up-to-date
information on the crop and highlights areas where research and
development is either needed or is in process.
Oxidative rancidity is a major cause of food quality deterioration,
leading to the formation of undesirable off-flavours as well as
unhealthful compounds. Antioxidants are widely employed to inhibit
oxidation, and with current consumer concerns about synthetic
additives and natural antioxidants are of much interest. The two
volumes of Oxidation in foods and beverages and antioxidant
applications review food quality deterioration due to oxidation and
methods for its control.
The first volume focuses on oxidation mechanisms and antioxidant
activity. Initial chapters in part one describe oxidation processes
in foods, including the role of metals, heme proteins and
lipoxygenase. The impact of oxidation on food flavour and the
health aspects of oxidized fats are also covered. Final chapters in
part one review the measurement of the extent of lipid oxidation
and methods for food shelf-life determination. Part two discusses
the ways in which antioxidants inhibit food oxidation, factors
affecting antioxidant efficacy, methods to measure antioxidant
activity and novel antioxidants.
With its distinguished international team of editors and
contributors, the two volumes of Oxidation in foods and beverages
and antioxidant applications is standard references for R&D and
QA professionals in the food industry, as well as academic
researchers interested in food quality.
Describes oxidation processes in foods, including the role of
metals, heme proteins and lipoxygenaseReviews the impact of
oxidation on food flavour and the health aspects of oxidized
fatsDiscusses the ways in which antioxidants inhibit food
oxidation, factors affecting antioxidant efficacy and methods to
measure antioxidant activity
The first edition of Food processing technology was quickly adopted
as the standard text by many food science and technology courses.
This completely revised and updated third edition consolidates the
position of this textbook as the best single-volume introduction to
food manufacturing technologies available. This edition has been
updated and extended to include the many developments that have
taken place since the second edition was published. In particular,
advances in microprocessor control of equipment, minimal processing
technologies, functional foods, developments in active or
intelligent packaging, and storage and distribution logistics are
described. Technologies that relate to cost savings, environmental
improvement or enhanced product quality are highlighted.
Additionally, sections in each chapter on the impact of processing
on food-borne micro-organisms are included for the first time.
Introduces a range of processing techniques that are used in food
manufacturingExplains the key principles of each process, including
the equipment used and the effects of processing on micro-organisms
that contaminate foodsDescribes post-processing operations,
including packaging and distribution logistics"
Due to the adverse stress conditions typical of olive cultivation
in desert conditions, the olive tree is responding with production
of high levels of antioxidant substances. Among these substances
are polyphenols, tocopherols, and phytosterols. Studies have shown
that saline irrigated varieties of olives have demonstrated
advantages over those irrigated with tap water.
This is just one of the aspects of desert cultivation of olives
that is covered in Desert Olive Oil Advanced Biotechnologies. Based
on 20 years of research, the book expounds on the appropriate
selection of olive varieties with high productivity and oil
quality, the impact of foliar nutrition on decreasing alternate
bearing and increasing fruit quality, improving efficiency of
mechanical harvesting, and increasing efficiency of oil extraction
and oil quality regulating analysis.
Key Features:
*Addresses olive cultivation methods for semi-arid
environments
*Focuses on intensive cultivation using saline and municipal
waste recycled irrigation water and their significant impact on the
production and nutritional value of olive oil
*Integrated and multidisciplinary approaches providing a
comprehensive view of the desert olive industry
*Provides key considerations including ecological,
biotechnological, agricultural and political impacts
In this completely rewritten Second Edition of Trans Fatty Acids in
Human Nutrition authors who are recognised international
authorities in their field have addressed the major areas of trans
fatty acids (TFA) research such as consumption, analysis,
biochemistry, synthesis and natural TFA biosynthesis, health
effects, food formulation, and also regulation and consumer
perception. Each chapter contains the latest references and major
advances and breakthroughs in a specific area of trans fatty acids
research. Furthermore, the book also includes a discussion of a
major issue - the health effects of the natural trans isomers,
comparing their effects to those observed for TFA produced during
hydrogenation.
The availability of so much information in a single volume will
help to clarify the major effects of TFA in human nutrition that
have been discovered over the last two decades. This book guides
the next generation of scientists to the important opportunities
for making further progress in this challenging field of research.
The First Edition of Trans Fatty Acids in Human Nutrition carried
out a very similar task for the state of our knowledge in the late
1990s but the rapid expansion and progress in the subject meant
that it had to be completely re-written and expanded from the
original nine to the present fifteen chapters of the Second
Edition.
Africa has been and continues to be a significant source of
medicinal and aromatic plants and botanicals to the world's food,
drug, herb and dietary supplement market, and in the past decade
numerous African plant materials have established a strong
international market presence. This book provides an excellent
opportunity to delve into the current and future contributions that
African plants can and will continue to make both internal to
Africa and on the global stage. This book expertly covers various
medicinal plants of African origin and the some of the latest basic
and clinical research supporting their ongoing and potential uses
in self-care and healthcare. This work also examines various issues
and trends in medicinal plants from their uses in Traditional
Medicine and ethnobotany, to our modern understanding of the plants
chemistry and pharmacognosy, natural products chemistry and
applications of medicinal plants, quality control, and models of
benefit sharing.
Cheese is a unique food product which requires a significant amount
of scientific knowledge to be produced successfully. However, due
to the many, complex and interrelated changes which occur during
cheese manufacture and ripening, it is still not possible to
guarantee the production of premium quality cheese. Written by an
international team of renowned contributors, Cheese problems solved
provides responses to over 200 of the most frequently asked
questions about cheese and the cheese-making process, in a unique
and practical question-and-answer format.
Opening chapters concentrate on queries regarding the preparation
of cheese milk, the conversion of milk to curd, the ripening
process, pathogens, cheese analysis and nutritional aspects of
cheese amongst other issues. The latter half of the book discusses
particular types of cheeses such as Cheddar, Grana-type cheeses,
Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few.
Edited by a leading expert and with contributions from specialists
within the field, Cheese problems solved is an essential reference
and problem solving manual for professionals and trainees in the
cheese industry.
Provides responses to over 200 of the most frequently asked
questions about cheese and the cheese-making processAn essential
reference and problem solving manual for professionals and trainees
in the cheese industryBenefit from the knowledge of leading
specialists in the field
The role of the Maillard reaction in forming flavors from amino
acid and sugar precursors has been studied for many years. To
establish the basic chemistry of the reaction, researchers have
used model systems, often solutions of a single amino acid with a
single sugar. Despite the apparent simplicity of the system,
heating such a solution can generate tens if not hundreds of
compounds, which requires careful and time-consuming analysis to
identify and quantify each component.
Data from the model systems has allowed researchers to study the
pathways that lead to flavor formation, and various schemes have
been proposed to identify the main "routes" that lead to flavor
compounds. Such schemes have led to one of the main control
principles, namely an understanding of the role of amino acids in
forming some characteristic aromas, e.g., bread flavor from
proline, as well as an appreciation of the role of C5 and C6 sugars
in controlling the rate of reaction.
Recently, the formation of taste compounds through the Maillard
reaction has been investigated and new potent compounds have been
discovered that can contribute to the overall flavor formed during
the Maillard reaction. These findings also offer the potential for
control and manipulation of the Maillard reaction to form specific
types of flavor. Although the nature of the end-products of the
Maillard reaction in both food and model systems are well
documented, applying these principles to control flavor formation
in real foods has proved difficult.
This book describes recent research and developments related to the
control of the Maillard reaction to give optimum flavor quality.
These include kinetic modeling of the reaction, the effect of
physical parameters (temperature, time, moisture content, pH), and
the effect of chemical parameters (amino acid and sugar
composition, the presence of other components). The topics covered
relate to real food systems and reaction product flavorings, as
well as model systems. Contributors from academia and industry have
come together to provide an up to date overview of progress in this
important area of flavor research.
Pathogens respond dynamically to their environment. Understanding
their behaviour is critical both because of evidence of increased
resistance to established sanitation and preservation techniques,
and because of the increased use of minimal processing technologies
which are more vulnerable to the development of resistance.
Understanding pathogen behaviour summarises the wealth of recent
research and its implications for the food industry.
After two introductory chapters on ways of analysing and modelling
pathogens, Part one summarises current research on what determines
pathogenicity, stress response, adaptation and resistance. Part two
reviews the behaviour of particular pathogens, reviewing virulence,
stress response and resistance mechanisms in such pathogens as
Salmonella, E.coli and Campylobacter. The final part of the book
assesses how pathogens react and adapt to particular stresses from
heat treatment and the effects of low temperature to the use of
disinfectants and sanitisers.
With its distinguished editor and international team of
contributors, Understanding pathogen behaviour is a standard
reference for the food industry in ensuring food safety.
Summarises the wealth of recent research in pathogen
behaviourAssesses implications for microbiologists and QA staff in
the food industry
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