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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
This volume covers novel technologies, including high pressure, antimicrobials, and electromagnetism, and their impact.
This book argues that, to be healthy, human beings should love nature and stay in balance with it as much as possible. In other words: do not unbalance nature so that your own balance is not disturbed. The best and healthiest way for human beings to live is to find balance in life and nature. In this regard, the book discusses useful, nutritious, functional foods, nutraceuticals and antioxidants, and how natural molecules, which are provided by nature, can be the best medicine for human beings. At a molecular level, stress is defined by the presence of unbalanced free radicals in the body. Most diseases - especially type 2 diabetes, which accounts for the majority of diabetics - can be traced back to this problem. Our scientific evidence indicates that type 2 diabetes isn't just a disease resulting from sugar, but also from stress. The book seeks to promote a healthier lifestyle by considering the psychoemotional dimension of wellness. And finally, it contends that good sleep is at the root of health and happiness for humanity, and that unbalanced free radicals are expelled from the body during restful sleep. The authors hope that this book will be a helpful guide and source of peace for readers, especially given their need for inner calm during the COVID-19 pandemic, and that the suggestions provided will show them the way to a better life.
With the world s growing population, the provision of a safe,
nutritious and wholesome food supply for all has become a major
challenge. To achieve this, effective risk management based on
sound science and unbiased information is required by all
stakeholders, including the food industry, governments and
consumers themselves. In addition, the globalization of the food
supply requires the harmonization of policies and standards based
on a common understanding of food safety among authorities in
countries around the world. With some 280 chapters, the
Encyclopedia of Food Safety provides unbiased and concise overviews
which form in total a comprehensive coverage of a broad range of
food safety topics, which may be grouped under the following
general categories: History and basic sciences that support food
safety; Foodborne diseases, including surveillance and
investigation; Foodborne hazards, including microbiological and
chemical agents; Substances added to food, both directly and
indirectly; Food technologies, including the latest developments;
Food commodities, including their potential hazards and controls;
Food safety management systems, including their elements and the
roles of stakeholders. The Encyclopedia provides a platform for
experts from the field of food safety and related fields, such as
nutrition, food science and technology and environment to share and
learn from state-of-the art expertise with the rest of the food
safety community. Assembled with the objective of facilitating the work of those working in the field of food safety and related fields, such as nutrition, food science and technology and environment-this work covers the entire spectrum of food safety topics into one comprehensive reference work. The Editors have made every effort to ensure that this workmeets strict quality and pedagogical thresholds such as: contributions by the foremost authorities in their fields; unbiased and concise overviews on a multitude of food safety subjects; references for further information, and specialized and general definitions for food safety terminology. In maintaining confidence in the safety of the food supply, sound scientific information is key to effectively and efficiently assessing, managing and communicating on food safety risks. Yet, professionals and other specialists working in this multidisciplinary field are finding it increasingly difficult to keep up with developments outside their immediate areas of expertise. This single source of concise, reliable and authoritative information on food safety has, more than ever, become a necessity. "
Written by an international panel of professional and academic
peers, the book provides the engineer and technologist working in
research, development and operations in the food industry with
critical and readily accessible information on the art and science
of infrared spectroscopy technology. The book should also serve as
an essential reference source to undergraduate and postgraduate
students and researchers in universities and research institutions.
As consumer demand for traditional carbonated drinks falls, the
market for beverages with perceived health-promoting properties is
growing rapidly. Formulating a nutritional, nutraceutical or
functional beverage with satisfactory sensory quality and
shelf-life can be challenging. This important collection reviews
the key ingredients, formulation technology and health effects of
the major types of functional and speciality beverage.
Statistical Methods in Food and Consumer Research continues to be
the only book to focus solely on the statistical techniques used in
sensory testing of foods, pharmaceuticals, cosmetics, and other
consumer products.
In recent years, there has been a great deal of progress in the
understanding and management of milk proteins across the production
chain. This book takes a uniquely comprehensive look at those
developments and presents them in a one-source overview.
The use of Instant Controlled Pressure Drop (D.I.C.) in food processing operations is relatively new when compared with other conventional or innovative technologies. In addition to existing applications such as drying, texturing and decontamination, D.I.C. technology has been shown to be highly appropriate for an ever-growing number of uses and with a wide range of raw materials. Some examples are post-harvesting and drying of fruits and vegetables; cereal steaming; extraction of essential oils and active molecules, where D.I.C. may be combined with supercritical fluids, ultrasound or microwaves; and the hydrolysis of cellulose and the transesterification of lipids. This book presents a complete picture of current knowledge on the use of D.I.C. in food processing, preservation and extraction. It provides a comprehensive compilation, summarizing the fundamentals of D.I.C. technology, current developments, new research findings, safety precautions and environmental impacts. It will also contribute to widening the scope of D.I.C. technology through the inclusion of some much-needed examples of industrial applications. Each chapter of the book is complementary to the other chapters. They all are based on presentations of reputed international researchers and address the latest progress in the field. Professor Karim ALLAF heads a research team working on the intensification of eco-processes at La Rochelle University. He is a physicist and an expert in the thermodynamics of "instantaneity". Dr. Tamara ALLAF is the R&D manager of ABCAR-DIC Process Company. A chemical engineer, she obtained her Ph.D. in innovative extraction processes.
Recent advances in biochemistry and biotechnology have enabled
significant progress in basic research on carbohydrate-active
enzymes and advances in their effective application. The mechanism
of catalytic reaction of carbohydrate-active enzymes is not fully
understood, though, as they often show unusual substrate
specificity and modes of action. This comprehensive collection
summarises some of the most important research in the field of
carbohydrate-active enzymes, focusing on the enzymatic reaction
mechanism, structure-function relationship and role in the living
organism
The book covers theoretical background and methodology as well as all current applications of Quantitative Structure-Activity Relationships (QSAR). Written by an international group of recognized researchers, this edited volume discusses applications of QSAR in multiple disciplines such as chemistry, pharmacy, environmental and agricultural sciences addressing data gaps and modern regulatory requirements. Additionally, the applications of QSAR in food science and nanoscience have been included - two areas which have only recently been able to exploit this versatile tool. This timely addition to the series is aimed at graduate students, academics and industrial scientists interested in the latest advances and applications of QSAR.
Around the world concerns about cost, efficiency, and safety -
employee, product, process and consumer -- have led to changes in
the way food plants are planned, constructed and evaluated. From
initiation of major capital requests to legal design requirements
to project management and plant operations, food engineers and
scientists must understand the myriad of requirements and
responsibilities of successful food facilities. J. Peter Clark
provides that guidance in this complete volume.
Awarded with the 2018 Prose Award in Clinical Medicine, the third edition of Principles of Gender-Specific Medicine explored and described exciting new areas in biomedicine that integrated technology into the treatment of disease and the augmentation of human function. Novel topics such as the sex-specific aspects of space medicine, the development and the use of genderized robots and a discussion of cyborgs were included in the third edition, providing a preview of the expanding world of sex-specific physiology and therapeutics. This Fourth Edition is a continuation of the mission to trace the relevance of biological sex to normal function and to the experience of disease in humans. We are now twenty years into the postgenomic era. The investigation of how the genome produces the phenome has led to fascinating insights as well as yet unanswered questions. Principles of Gender-Specific Medicine, Fourth Edition, has a central theme: discuss advances in understanding the role of epigenetics in regulating gene expression in a dynamic, sex-specific way during human life. It explores the protean role of epigenetics in human physiology, the relevance of environmental experience to human function, the therapeutic promise of cutting-edge methodologies like gene manipulation, the preparation of humans for space travel, the use of artificial intelligence in detection and therapeutic decisions concerning disease states, the possibilities for technological support of not only compromised individuals but of the augmentation of human function, and an analysis of the benefits, limitations and issues that surround our current expectations of personalized medicine.
With the increasing awareness of food safety and quality, consumers
continuously demand the reassurance of origin and content of their
foods. Furthermore, manufacturers must be able to confirm the
authenticity of components of their products in order to comply
with government legislation. Protection of the rights of consumers,
genuine food processors, and prevention of fraudulent or deceptive
practices and the adulteration of food is an important and
challenge facing the food industry.
In this book, some of the most qualified scientists review different food safety topics, ranging from emerging and reemerging foodborne pathogens, food regulations in the USA, food risk analysis and the most important foodborne pathogens based on food commodities. This book provides the reader with the necessary knowledge to understand some of the complexities of food safety. However, anybody with basic knowledge in microbiology will find in this book additional information related to a variety of food safety topics.
Gluten Free Cereals and Beverages presents the latest work in the
development of gluten free products, including description of the
disease, the detection of gluten and the labeling of gluten free
products, as well as exploring the raw materials and ingredients
used to produce gluten free products.
Grapevine is a crop of major economical interest, and wine represents a multicultural heritage which has been growing since several milleniums. Yet, modern viticulture must face several challenges. Global climate has increased berry sugar content (and alcohol in the wine) whereas phenolic and aromatic ripeness are not always achieved. Water supply is becoming shorter. New varieties better adapted to new climatic conditions might have to be planted, which may affect wine typicity. Phytochemical treatments are more controlled, and the consumer pays increasing attention to environmentally safe practices. New methods reducing pesticide use, but maintaining yield and typicity, must be designed. The present book illustrates the recent progress made in ecophysiology, molecular and cell biology, and pathology of grapevine, as well as in precision viticulture and berry composition. Combination of these new tools with field observations will undoubtly make it easier to face the challenges described above. These multidisciplinary contributions will be of interest to anyone involved in grapevine and wine activities.
This book describes a robust, low-cost electrochemical sensing system that is able to detect hormones and phthalates - the most ubiquitous endocrine disruptor compounds - in beverages and is sufficiently flexible to be readily coupled with any existing chemical or biochemical sensing system. A novel type of silicon substrate-based smart interdigital transducer, developed using MEMS semiconductor fabrication technology, is employed in conjunction with electrochemical impedance spectroscopy to allow real-time detection and analysis. Furthermore, the presented interdigital capacitive sensor design offers a sufficient penetration depth of the fringing electric field to permit bulk sample testing. The authors address all aspects of the development of the system and fully explain its benefits. The book will be of wide interest to engineers, scientists, and researchers working in the fields of physical electrochemistry and biochemistry at the undergraduate, postgraduate, and research levels. It will also be highly relevant for practitioners and researchers involved in the development of electromagnetic sensors.
Low water activity (aw) and dried foods such as dried dairy and meat products, grain-based and dried ready-to-eat cereal products, powdered infant formula, peanut and nut pastes, as well as flours and meals have increasingly been associated with product recalls and foodborne outbreaks due to contamination by pathogens such as Salmonella spp. and enterohemorrhagic E. coli. In particular, recent foodborne outbreaks and product recalls related to Salmonella-contaminated spices have raised the level of public health concern for spices as agents of foodborne illnesses. Presently, most spices are grown outside the U.S., mainly in 8 countries: India, Indonesia, China, Brazil, Peru, Madagascar, Mexico and Vietnam. Many of these countries are under-developed and spices are harvested and stored with little heed to sanitation. The FDA has regulatory oversight of spices in the United States; however, the agency's control is largely limited to enforcing regulatory compliance through sampling and testing only after imported foodstuffs have crossed the U.S. border. Unfortunately, statistical sampling plans are inefficient tools for ensuring total food safety. As a result, the development and use of decontamination treatments is key. This book provides an understanding of the microbial challenges to the safety of low aw foods, and a historic backdrop to the paradigm shift now highlighting low aw foods as vehicles for foodborne pathogens. Up-to-date facts and figures of foodborne illness outbreaks and product recalls are included. Special attention is given to the uncanny ability of Salmonella to persist under dry conditions in food processing plants and foods. A section is dedicated specifically to processing plant investigations, providing practical approaches to determining sources of persistent bacterial strains in the industrial food processing environment. Readers are guided through dry cleaning, wet cleaning and alternatives to processing plant hygiene and sanitation. Separate chapters are devoted to low aw food commodities of interest including spices, dried dairy-based products, low aw meat products, dried ready-to-eat cereal products, powdered infant formula, nuts and nut pastes, flours and meals, chocolate and confectionary, dried teas and herbs, and pet foods. The book provides regulatory testing guidelines and recommendations as well as guidance through methodological and sampling challenges to testing spices and low aw foods for the presence of foodborne pathogens. Chapters also address decontamination processes for low aw foods, including heat, steam, irradiation, microwave, and alternative energy-based treatments.
Fortified foods and food supplements remain popular with today s
health-conscious consumers and the range of bioactives added to
food is increasing. This collection provides a comprehensive
summary of the technology of food fortification and supplementation
and associated safety and regulatory aspects.
This volume examines the interrelated fields of food security, energy security and sustainable agriculture as the key to a stable global agricultural platform and is arranged in six parts. The first part is focused on policy considerations relating to food and energy security and sustainable agriculture. The authors from this part include Former Under Secretary of Agriculture Gale Buchanan, Former Under Secretary of Energy Raymond Orbach (Chapter 1), Stephen Hughes, Bryan Moser and William Gibbons (Chapter 2) and Thomas Redick (Chapter 3). Part II addresses soil and water, which are two of the key components in secure and sustainable food production. Authors from this part are Jerry Hatfield (Chapter 4) and Mahbub Alam, Sharon Megdal et al. (Chapter 5). The third part covers sustainable and secure food production specifically addressing genetically modified traits in Chapter 6 (James McWilliams) and omega-3 fatty acids in Chapter 7 (Jay Whelan et al.). Agronomic implications relative to food security and sustainable agriculture are described in Part IV. Authors include Ravi Sripada, Pradip Das et al. (Chapter 8), Duska Stojsin, Kevin Matson and Richard Leitz (Chapter 9) and S.H. Lee, David Clay and Sharon Clay (Chapter 10). International sustainable agriculture and food security is addressed in Part V with authors Jeff Vitale and John Greenplate (Chapter 11), Julie Borlaug et al. (Chapter 12) and Sylvester Oikeh et al. (Chapter 13). The final part covers the use of chemicals in sustainable agriculture and food/energy security with Leonard Gianessi and Ashley Williams communicating the role of herbicides and Harold Reetz emphasizing the importance of fertilizers both in maximizing crop yields to maintain a sustainable secure source for food production."
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