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Generating of agricultural wastes and by-products during the
production, processing and consumption of agricultural commodities
is unavoidable and over the last decades, an increased public
interest has been shown in the challenge of food wastage. Apart
from its significant quantities, the physicochemical
characteristics of the various agricultural waste and by-products
denote that there is immense potential for their reuse, recycle,
and valorisation through various different processes. Green
Extraction and Valorization of By-Products from Food Processing
provides an overview about the valorization or reuse of
agricultural wastes and by-products during the production,
processing and consumption of agricultural commodities. Waste
disposal and by-product management in food processing industry pose
problems in the areas of environmental protection and
sustainability. However, they could be a great source of valuable
nutraceuticals, which can be used to deal with the prospects of
feeding fast growing population in 21st century. Features: Gives
detailed guidance and presents case-studies about valorization of
food wastes and by-products Shows the main conventional and
innovative extraction techniques for food waste and by-products
valorization Provides an estimated idea regarding the recovery of
high-added value compounds Discusses the recovery of high-added
value compounds Perspectives originated from the enormous amounts
of food related materials that are discharged worldwide and the
existing technologies, which promise the recovery, recycling and
sustainability of high-added value ingredients inside food chain
will be discussed in this book. This book is of value to academics,
research institutes, and food industry engineers particularly the
research and development professionals who are looking for
effective management and utilization of food processing wastes and
byproducts. In addition, it is suitable for undergraduate, post-
graduate students, research scholars, postdoctoral fellows and
faculty members from universities and colleges who pursue academic
careers in Food Technology, Food Biotechnology, Fermentation and
Bioengineering, Bioprocess Technology, Food science and Technology.
Innovative Technologies for Food Preservation: Inactivation of
Spoilage and Pathogenic Microorganisms covers the latest advances
in non-thermal processing, including mechanical processes (such as
high pressure processing, high pressure homogenization, high
hydrodynamic pressure processing, pressurized fluids);
electromagnetic technologies (like pulsed electric fields, high
voltage electrical discharges, Ohmic heating, chemical
electrolysis, microwaves, radiofrequency, cold plasma, UV-light);
acoustic technologies (ultrasound, shockwaves); innovative chemical
processing technologies (ozone, chlorine dioxide, electrolysis,
oxidized water) and others like membrane filtration and dense phase
CO2. The title also focuses on understanding the effects of such
processing technologies on inactivation of the most relevant
pathogenic and spoilage microorganisms to ensure food safety and
stability. Over the course of the 20th century, the interest and
demand for the development and application of new food preservation
methods has increased significantly. The research in the last 50
years has produced various innovative food processing technologies
and the use of new technologies for inactivation of spoilage and/or
pathogenic microorganisms will depend on several factors. At this
stage of development there is a need to better understand the
mechanisms that govern microbial inactivation as induced by new and
innovative processing technologies, as well as suitable and
effective conditions for inactivating the microorganism.
Food Lipids: Sources, Health Implications, and Future Trends
presents specific and updated details related to human health and
emerging technologies to obtain valuable lipids and lipid analysis
of food products. The book covers the most relevant topics of food
lipids as main sources (animal, marine and vegetable) and their
composition, the implication of different lipids in human health,
the main degradative processes and analytical methods for quality.
Written for nutrition researchers, food scientists, food chemists
and chemical engineers, R&D managers, new product developers,
and other professionals working in the food industry and academia,
including students, this book is sure to be a welcomed reference.
Lipids are vital for human nutrition as they provide energy to the
biological processes of the body and contain substances with high
importance as essential fatty acids or fat-soluble vitamins.
Furthermore, lipids are responsible for many desirable
characteristics of foods. However, in recent years consumers are
increasingly aware of the diet-health relationship, especially the
implication that some lipids exert in the development of different
diseases.
Sustainability is an essential part of our modern food production
system. Carrying out food research that considers environmental,
social, and economic factors, is a major objective for food
producers and researchers. Strategic development and use of
technology can greatly assist in the progression toward a more
sustainable food system. Sustainable Production Technology in Food
explores important scientific and practical aspects related to
sustainable technologies used in all aspects of the food system.
This book is organized into 13 chapters, that cover the main
concepts related to sustainability and technology. Coverage
includes current technology in the industry, technological
developments to improve sustainability of food production
(biopreservation, pulsed electric fields, high pressure processing,
ultrasound, cold plasma, and nanotechnology), regulatory aspects,
and future perspectives.
Design and Optimization of Innovative Food Processing Techniques
Assisted by Ultrasound: Developing Healthier and Sustainable Food
Products is a useful tool in understanding the innovative
applications derived from the use of ultrasound technology. The
book is a starting point for product development, covering
technological, physicochemical and nutritional perspectives, as
well as the reduction of food toxics and contaminants. Divided into
three parts, sections cover ultrasound usage in obtaining
functional foods, extracting bioactive compounds, the improvement
of food quality, ultrasound use for the development of novel
applications, and more. As the definitive resource in new
innovative ultrasound-based emerging processes, this book is a
necessity for food scientists and technologists, nutrition
researchers, and those working in the food manufacturing industry.
Innovative Thermal and Nonthermal Processing, Bioacessibility and
Bioavailability of Nutrients and Bioactive Compounds presents the
implications of conventional and innovative processing on the
nutritional and health aspects of food products. Chapters cover the
relationship between gastronomic science, nutrition and food
science in the development of healthy products, introduce the most
commonly used conventional and innovative approaches to preserve
foods and extract valuable compounds, describe how processing
affects bioavailability and bioaccessibility of lipids,
particularly fatty acids, protein, amino acids and carbohydrates,
and discuss how processing affects bioavailability and
bioaccessibility of minerals, water-soluble vitamins, and fat
soluble vitamins. Final sections cover processing, bioavailability
and bioaccessibility of bioactive compounds, describing how
processing (conventional and non-conventional) is affecting to
bioavailability and bioaccessibility of bioactive sulphur
compounds, polyphenols, flavonoids, and bioactive peptides.
This comprehensive work explores the demand, supply and variable
consumer attitude toward a wide variety of unconventional and
exotic animal species that are consumed in different parts of the
world. Individual chapters focus on the consumption of horse meat,
camel, buffalo, sheep, rabbit, wild boar, deer, goose, pheasant and
exotic meats such as alligator, snake, frog and turtle. For each
type of animal species, the carcass characteristics,
physico-chemical properties and nutritional value of the meat are
extensively outlined. The consumer preference, behavior and
perception of each type of meat are also covered, with focus on
important factors from sensory properties to psychological and
marketing aspects. In promoting a better understanding of the
complexities involved in consumer decision making, this book aims
to improve the competitiveness of the meat industry through
effective informational strategies that can increase consumer
acceptance of more convenient, healthy and environmentally friendly
meat choices. More than Beef, Pork and Chicken - The Production,
Processing, and Quality Traits of Other Sources of Meat for Human
Diet also focuses on the important role meat plays in the human
diet and the evolution of the species. Beneficial factors such as
protein, B complex vitamins, zinc, selenium and phosphorus are
detailed. Negative factors are discussed as well, with issues such
as fat and fatty acid content being addressed for each type of meat
presented. In exploring the full range of nutritional benefits,
consumer acceptance and carcass characteristics in a large quantity
of different types of animal meats from all over the world, this
book offers incredible value to researchers looking for a single
source on unconventional meat processing.
Developed for academic researchers and for those who work in
industry, Present and Future of High Pressure Processing: A Tool
for Developing Innovative, Sustainable, Safe, and Healthy Foods
outlines innovative applications derived from the use of
high-pressure processing, beyond microbial inactivation. This
content is especially important for product developers as it
includes technological, physicochemical, and nutritional
perspectives. This book specifically focuses on innovative
high-pressure processing applications and begins with an
introduction followed by a section on the impact of high-pressure
processing on bioactive compounds and
bioaccessibility/bioavailability. The third section addresses the
ways in which high-pressure processing can assist in the reduction
of toxins and contaminants, while the fourth section presents
opportunities for the use of high-pressure processing in the
development of healthy and/or functional food. This reference
concludes with an analysis of the challenges regarding the use of
high-pressure processing as an innovative application.
Pulsed Electric Fields to Obtain Healthier and Sustainable Food for
Tomorrow illustrates innovative applications derived from the use
of pulsed electric fields beyond microbial inactivation. The book
begins with an introduction on how pulsed electric fields work and
then addresses the impact of pulsed electric fields on
bioaccessability/bioavailability and the development of
nutraceuticals and food additives. Other sections explore the
reduction of contaminants and assess the improvement of industrial
process efficiency. A final section explores patents and commercial
applications. This book will be a welcomed resource for anyone
interested in the technological, physiochemical and nutritional
perspectives of product development and the reduction of food
toxins and contaminants. The concepts explored in this book could
have a profound impact on addressing the concept of "food on
demand," a concept that is a top priority in industry.
Divided into five sections, Agri-Food Industry Strategies for
Healthy Diets and Sustainability: New Challenges in Nutrition and
Public Health provides an overview of the challenges and future
perspectives related to nutrition, public health, and
sustainability. The book addresses strategies to reduce fat, trans
fat, saturated fat, sugar, and salt consumption, while also
exploring the manufacturing, safety, and toxicology of new food
manufacturing. This book examines commercial labeling and
nutritional education, nutrigenomics and public health, and
provides coverage of the valorization of waste and by-products from
the food industry. Nutrition researchers and practitioners, food
scientists, technologists, engineers, agronomists, food product
developers, medical and public health professionals, and
postgraduate students focused in food science and nutrition are
sure to find this reference work a welcomed addition to their
libraries.
Aquaculture and By-products: Challenges and Opportunities, Volume
92 in the Advances in Food and Nutrition Research series, explores
the potential use of aquaculture and by-products as sources of
proteins and bioactive compounds. Alternative extraction techniques
to obtain, isolate and purify proteins and bioactive from
aquaculture and by-products are thoroughly discussed. Chapters in
this new volume include Alternative extraction techniques to
obtain, isolate and purify proteins and bioactive from aquaculture
and by-products, Development of new food and pharmaceutical
products: Nutraceuticals and food additives, Evaluation of the
protein and bioactive compound bioaccessibility/bioavailability and
citotoxicity of the extracts obtained from aquaculture and
by-products, and more.
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