This book demonstrates how imaging techniques, applying different frequency bands from the electromagnetic spectrum, are used in scientific research. Illustrated with numerous examples this book is structured according to the different radiation bands: From Gamma-rays over UV and IR to radio frequencies. In order to ensure a clear understanding of the processing methodologies, the text is enriched with descriptions of how digital images are formed, acquired, processed and how to extract information from them. A special emphasis is given to the application of imaging techniques in food and agriculture research.

Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge.

The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. "Flavour Science," an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics.

This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well.
Focuses on the rapidly changing field of flavor scienceIncludes the latest information on the physiology, chemistry and measurement of flavorPresents practical information on the flavor industry and emerging trends

This new edition of "Innovations in Food Packaging" ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design.

Today's packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new and important options for maximizing the role of packaging have emerged.

This book specifically examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology. Professionals involved in food safety and shelf life, as well as researchers and students of food science, will find great value in this complete and updated overview.

New to this edition: Over 60% updated content - including nine completely new chapters - with the latest developments in technology, processes and materialsNow includes bioplastics, biopolymers, nanoparticles, and eco-design of packaging

This book addresses energy footprints in the food and textile sectors. Each footprint case study presents essential background information and discusses the scientific consensus, methodological framework, assessment checklist, calculation tools and techniques, applications, challenges and limitations. More importantly, the book explores the application of each indicator/framework in various industrial sectors and the associated challenges, as well as outlooks for the future - essential considerations, given that energy consumption and conservation are the primary elements in any industry's sustainability strategy.

Volume 4 of Formulation Science and Technology is a survey of the applications of formulations in a variety of fields, based on the theories presented in Volumes 1 and 2. It offers in-depth explanations and a wealth of real-world examples for research scientists, universities, and industry practitioners in the fields of Agrochemicals, Paints and Coatings and Food Colloids.

"Genetically Modified Food Sources" reports detailed results of studies on the medical and biological safety of 14 species of genetically modified plant-derived organisms (GMOs). The authors focus on issues in GMO production and world output, specifically the basic legislative regulations of modern biotechnology in the Russian Federation. Also covered are international approaches to the medical and biological assessment of safety and control of the food produced from genetically modified organisms. A special chapter is devoted to the problem of informational coverage of novel biological technologies.

Previously available only in a 2007 Russian-language edition published by the Russian Academy of Medical Sciences, this English translation has been completely revised and updated to include the latest developments in regulations and human and animal safety assessment practices.

The book is addressed to a wide community of specialists working in the fields of food science, plant genetics, and food safety as well as medicine and biology. Students and postgraduates focusing on the problems of modern biotechnology and biological safety will find it a valuable guide to these topics.
Specific assessments of 14 species of genetically modified plant-derived organisms used for food supply

Addresses the safety assessment requirements to ensure consumer health

International coverage provides comparative insights into regulation development and application

This book addresses the impacts of current and future reproductive technologies on our world food production and provides a significant contribution to the importance of research in the area of reproductive physiology that has never been compiled before. It would provide a unique opportunity to separate the impacts of how reproductive technologies have affected different species and their contributions to food production. Lastly, no publication has been compiled that demonstrates the relationship between developments in reproductive management tools and food production that may be used a reference for scientists in addressing future research areas. During the past 50 years assisted reproductive technologies have been developed and refined to increase the number and quality of offspring from genetically superior farm animal livestock species. Artificial insemination (AI), estrous synchronization and fixed-time AI, semen and embryo cryopreservation, multiple ovulation and embryo transfer (MOET), in vitro fertilization, sex determination of sperm or embryos, and nuclear transfer are technologies that are used to enhance the production efficiency of livestock species.

Volume 3 of Formulation Science and Technology is a survey of the applications of formulations in a variety of fields, based on the theories presented in Volumes 1 and 2. It offers in-depth explanations and a wealth of real-world examples for research scientists, universities, and industry practitioners in the fields of Pharmaceuticals, Cosmetics and Personal Care.

This book presents two main sets of paper-based analytical systems. The first set is a platform for the analysis of glucose, cholesterol and uric acid in biological samples, and the second set is a cutting-edge electronic tongue system for the analysis of beverages (mineral water, beer, wine). This thesis also provides an extensive review of 33 methods of enzyme immobilization on paper which have been evaluated to enhance the storage stability of the proposed system for biomarker detection. From a practical perspective, this thesis covers a diverse set of topics related to paper-based sensing, including colorimetric and electrochemical detection methods, different sets of architecture (spot-tests, lateral and tangential flow assays), methods of fabrication (wax printing, cutting, impregnation with polymers), measurements in stationary and flow conditions as well computer modeling of proposed systems and sophisticated data analysis using chemometric techniques. This book is useful for PhD students working in this or a related field who require detailed information about methodology and background to this research.

The value of the groceries purchases in the USA is over $500 billion annually, most of which is accounted for by packaged foods. Plastic packaging of foods is not only ubiquitous in developed economies, but increasingly commonplace in the developing world, where plastic packaging is instrumental in decreasing the proportion of the food supply lost to spoilage.

This new handbook is a combination of new material and updated chapters, chosen by Dr. Sina Ebnesajjad, from recently published books on this subject. "Plastic Films in Food Packaging "offers a practical handbook for engineers, scientists and managers working in the food packaging industry, providing a tailor-made package of science and engineering fundamentals, best practice techniques and guidance on new and emerging technologies.

By covering materials, design, packaging processes, machinery and waste management together in one book, the authors enable the reader to take a lifecycle approach to food packaging.

The Handbook addresses questions related to film grades, types of packages for different types of foods, packaging technologies, machinery and waste management. Additionally the book provides a review of new and emerging technologies. Two chapters cover the development of barrier films for food packaging and the regulatory and safety aspects of food packaging.
Essential information and practical guidance for engineers and scientists working at all stages of the food packaging lifecycle: from design through manufacture to recycling.

Includes key published material on plastic films in food packaging, updated specifically for this Handbook, and new material on the regulatory framework and safety aspects.

Coverage of materials and applications together in one handbook enables engineers and scientists to make informed design and manufacturing decisions.

This volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, describes important aspects of the production of foods and beverages from all over the globe. The intention of this volume is to provide readers with an appreciation of how products were initially made, and which factors have shaped their development over time. Some modern products have remained local, while others are commodities that appear in peoples' cabinets all over the world. Modernization of Traditional Food Processes and Products is divided into two sections. The first section focuses on products originating in Europe, while the second section is a collection of products from the rest of the world. Each chapter describes the origin of a particular food or beverage and discusses the changes and the science that led to the modern products found on supermarket shelves. The international List of Contributors, which includes authors from China, Thailand, India, Argentina, New Zealand, and the United Kingdom, attests to the international collaboration for which the ISEKI Food Series is known. The volume is intended for both the practicing food professional and the interested reader.

The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability, and acceptability to the consumer with regard to sensory properties and ease of preparation. Processingmay have either beneficial or harmful effects on these properties, so each of these factors must be taken into account in the design and preparation of foods. This book offers a unique dealing with the subject and provides not only an update of state-of-the art techniques in many critical areas of food processing and quality assessment, but also the development of value added products from food waste, safety and nanotechnology in the food and agriculture industry, and looks into the future by defining current obstacles and future research goals. This book is not intended to serve as an encyclopedic review of the subject. However, the various chapters incorporate both theoretical and practical aspects and may serve as baseline information for future research through which significant development is possible."

Thermobacteriology in Food Processing, Second Edition focuses on the principles involved in sterilization processes for canned goods and pasteurization of foods. The book first ponders on organisms of greatest importance in the spoilage of canned foods and food pasteurization and bacteriological examination of spoiled canned foods. Discussions focus on toxin-producing microorganisms, pathogenic microorganisms, bacteriological examination, classification of spore-bearing bacteria with reference to oxygen requirements, classification of food with respect to acidity, and interpretation of observations. The text then takes a look at contamination and its control, producing, harvesting, and cleaning spores for thermal resistance determinations, and death of bacteria subjected to moist heat. The manuscript tackles thermal resistance of bacteria and thermal process evaluation, including important terms and equations, basic considerations, general method, and conversion of heat penetration data. Topics include change of initial food temperature when the retort temperature remains the same, integrated lethality of heat at all points in the container, heat penetration and processing parameters, and determination of process lethality requirement. The publication is a valuable reference for researchers interested in thermobacteriology in food processing.

This book discusses the concept of water footprint and corporate water footprint, presenting case studies on a thermal power plant in India and on the food sector. Water conservation is a key element of industrial sustainability strategies.

In recent years, professionals have combined nutrition, health, and engineering sciences to develop new technologies within the food industry. As we are beginning to shift focus on how we view the health benefits of various food products, perseveration and processing techniques have become much more vital. New developments regarding how we store and preserve food are emerging rapidly, making it necessary for research to be done that studies the latest scientific improvements and contemporary methods of food processing. Technological Developments in Food Preservation, Processing, and Storage is a collection of innovative research on the latest developments and advancements of preservation technologies and storage methods within the food processing industry. While highlighting topics including nutritional supplements, microfiltration, and thermal technology, this book is ideally designed for biologists, nutrition scientists, health professionals, engineers, government officials, policymakers, food service professionals, industry practitioners, researchers, academicians, and students.

The process of food production and distribution has grown into a global corporate system in recent years. This has caused significant impacts on sustainability on an international scale, particularly for developing nations. Establishing Food Security and Alternatives to International Trade in Emerging Economies is a pivotal reference source for the latest scholarly research on agricultural trade relations and trade liberalization in the context of developing countries. Highlighting a range of pertinent topics such as crop productivity, rural development, and value-added agriculture, this book is ideally designed for academics, researchers, graduate students, and practitioners interested in the current state of global food markets. Topics Covered: The many academic areas covered in this publication include, but are not limited to: Climate Change Crop Productivity Food Safety Maritime Piracy Rural Development Trade Policies Value-Added Agriculture

The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular Italian cheese varieties. An overview on cheese production is also included, covering the main general aspects. An overall classification of Italian cheeses will follow, aiming to categorize all the cheese varieties that have a tradition and/or an economic importance. Based on a large literature review, the core of the book will include descriptions cheese making traits which are unique to Italian cheese biotechnology. In particular, the milk chemical composition, the use whey or milk natural starters, some technology options (e.g., curd cooking), the microbiota composition and metabolism during curd ripening, especially for cheese made with raw milk, and the main relevant biochemical events, which occur during the very long-time ripening, will be described. The last part of the book will consider a detailed description of the biotechnology for the manufacture of the most traditional and popular cheeses worldwide.

Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods.
Part one provides a comprehensive overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use. Other packaging methods are the focus of part three, with the packaging of processed, frozen, ready-to-serve and retail-ready meat, seafood and poultry products all reviewed, alongside advances in sausage casings and in-package pasteurization. Finally, part four explores emerging labelling and packaging techniques. Environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry are investigated, along with edible films, smart packaging systems, and issues regarding traceability and regulation.
With its distinguished editor and international team of expert contributors, Advances in meat, poultry and seafood packaging is a key text for those involved with the research, development and production of packaged meat, poultry and seafood products. It also provides an essential overview for post-graduate students and academic researchers with an interest in the packaging of muscle foods.
Provides a comprehensive review of current and emerging technologies for the effective and safe packaging of muscle foodsInvestigates developments in vacuum and modified atmosphere packaging for fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide useExplores environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry, along with edible films, smart packaging systems, and issues regarding traceability and regulation

This book provides information on the advances in blanching and its effect on food. The author presents the concepts involved in old and novel blanching processes, the typical effects of blanching and the studies on novel blanching technologies.

Ion-selective electrodes (ISEs) have a wide range of applications in clinical, environmental, food and pharmaceutical analysis as well as further uses in chemistry and life sciences. Based on his profound experience as a researcher in ISEs and a course instructor, the author summarizes current knowledge for advanced teaching and training purposes with a particular focus on ionophore-based ISEs. Coverage includes the basics of measuring with ISEs, essential membrane potential theory and a comprehensive overview of the various classes of ion-selective electrodes. The principles of constructing ISEs are outlined, and the transfer of methods into routine analysis is considered. Advanced students, researchers, and practitioners will benefit from this expedient introduction.

The book will be focused on the three most important aspects of food packaging: Modeling, Materials and Packaging Strategies. The modeling section will provide a complete overview of mass transport phenomena in polymers intended for food packaging applications. The materials section will cover the most interesting problem-solving solutions in the field of food packaging, i.e., low environmental impact active films with antimicrobial activity. Lastly, the packaging section will provide an overview of the most recent approaches used to prolong the shelf life of several food products.