Engineering Foods For Bioactives Stability And Delivery

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Engineering Foods for Bioactives Stability and Delivery

Yrjö H. Roos,Yoav D. Livney
Engineering Foods for Bioactives Stability and Delivery Book PDF

Author : Yrjö H. Roos,Yoav D. Livney
Publisher : Springer
Page : 420 pages
File Size : 54,5 Mb
Release : 2016-12-01
Category : Technology & Engineering
ISBN : 9781493965953

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Engineering Foods for Bioactives Stability and Delivery by Yrjö H. Roos,Yoav D. Livney Pdf

This book introduces recovery and stabilization of common bioactive materials in foods as well as materials science aspects of engineering stable bioactive delivery systems. The book also describes most typical unit operations and processes used in recovery and manufacturing of food ingredients and foods with stabilized bioactive components. The 15 chapters of the book discuss in detail substances that need to be protected and delivered via foods and beverages to achieve good stability, bioavailability and efficacy. Dedicated chapters present current and novel technologies used for stabilization and delivery of bioactive components. The material included covers formulation, stability, digestive release, bioaccessability and bioavailability. The text features a special emphasis on the materials science and technological aspects required for stabilization and successful production of foods with bioactive components. Consumer demand for healthier, yet satisfying food products is posing increasingly tough challenges for the food industry. Scientific research reveals new bioactive food components and new functionalities of known components. Food materials science has also developed to a stage where food materials can be designed and produced to protect sensitive components for their delivery in complex food products. Such delivery systems must meet high safety and efficacy requirements and regulations, as well as economic viability criteria and consumer acceptance.

Advances in Processing Technologies for Bio-based Nanosystems in Food

Óscar L. Ramos,Ricardo N. Pereira,Miguel A. Cerqueria,José A. Teixeira,António A. Vicente
Advances in Processing Technologies for Bio based Nanosystems in Food Book PDF

Author : Óscar L. Ramos,Ricardo N. Pereira,Miguel A. Cerqueria,José A. Teixeira,António A. Vicente
Publisher : CRC Press
Page : 299 pages
File Size : 50,5 Mb
Release : 2019-07-25
Category : Medical
ISBN : 9781351710046

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Advances in Processing Technologies for Bio-based Nanosystems in Food by Óscar L. Ramos,Ricardo N. Pereira,Miguel A. Cerqueria,José A. Teixeira,António A. Vicente Pdf

Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products. This book overviews the most recent advances made on the field of nanoscience and nanotechnology that significantly influenced the food industry. Advances in Processing Technologies for Bio-Based Nanosystems in Food provides a multidisciplinary review of the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures systems. Features: Presents the most recent advances made in the field of nanoscience and nanotechnology as applied to the food industry Discusses innovative approaches and processing technologies Shows how nanotechnology can be used to produce safer, nutritious, healthier, sustainable and environmental-friendly food products Covers the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures Selected examples of nanotechnology applications in food industry are shown, focusing on advanced aspects of food packaging, processing and preservation; followed by one contribution that presents the potential commercialization and the main challenges for scale-up. Comprised of 15 chapters, this book provides much-needed and up-to-date information on the use of emergent technologies in bio-based nanosystems for foods, and serves as an ideal reference for scientists, regulators, industrialists, and consumers that conduct research and development in the food processing industry.

Advances and Avenues in the Development of Novel Carriers for Bioactives and Biological Agents

Manju Rawat Singh,Deependra Singh,Jagat Kanwar,Nagendra Singh Chauhan
Advances and Avenues in the Development of Novel Carriers for Bioactives and Biological Agents Book PDF

Author : Manju Rawat Singh,Deependra Singh,Jagat Kanwar,Nagendra Singh Chauhan
Publisher : Academic Press
Page : 656 pages
File Size : 54,9 Mb
Release : 2020-04-21
Category : Business & Economics
ISBN : 9780128196663

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Advances and Avenues in the Development of Novel Carriers for Bioactives and Biological Agents by Manju Rawat Singh,Deependra Singh,Jagat Kanwar,Nagendra Singh Chauhan Pdf

Advances and Avenues in the Development of Novel Carriers for Bioactives and Biological Agents provides sound data on the utility of biological and plant-based drugs and describes challenges faced in all aspects offering indispensable strategies to use in the development of bioactive medicines. Bioactive based medications are commonly used throughout the world and have been recognized by physicians and patients for their therapeutic efficacy. Bioactive formulations, including their subordinates and analogs, address 50% of all medicines in clinical practice. Novel bioactive medicine transporters can cure many disorders by both spatial and transitory approaches and have various justifications in medicinal potential. This book presents information on the utility of natural, plant, animal and bioengineered bioactive materials. It is a fundamental source of information and data for pharmacognosists, pharmaceutical analysts, drug transport scientists and pharmacologists working in bioactive medications. Advances information on various bioactive based medications, their sources, clinical consequences and transport strategies Illustrates diverse transport systems for bioactives and derivatives, novel techniques for formulations, targeting strategies and fundamental qualities of developed bioactive carriers, and their safety concerns and standardization Discusses distinctive transport systems, stability, upgraded dissolvability, and enhanced bioavailability of bioactives

Innovative Food Processing Technologies

Anonim
Innovative Food Processing Technologies Book PDF

Author : Anonim
Publisher : Elsevier
Page : 2482 pages
File Size : 43,8 Mb
Release : 2020-08-18
Category : Technology & Engineering
ISBN : 9780128157824

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Innovative Food Processing Technologies by Anonim Pdf

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.

Nanoencapsulation of Food Ingredients by Specialized Equipment

Anonim
Nanoencapsulation of Food Ingredients by Specialized Equipment Book PDF

Author : Anonim
Publisher : Academic Press
Page : 478 pages
File Size : 48,8 Mb
Release : 2019-10-24
Category : Technology & Engineering
ISBN : 9780128156728

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Nanoencapsulation of Food Ingredients by Specialized Equipment by Anonim Pdf

Nanoencapsulation of Food Ingredients by Specialized Equipment, Third Edition, a new volume in the Nanoencapsulation in the Food Industry series provides an overview of specialized developed equipment for the nanoencapsulation of food ingredients. Electro-spinning, electro-spraying, nano-spray dryer, micro/nano-fluidics systems and sonication devices are just some of the equipment analyzed in the book. Each chapter reviews the mechanisms of innovative devices for preparation of nanostructures, exploring the key factors in each device to control the efficiency of nanoencapsulation and revealing the morphologies and properties of nanoencapsulated ingredients produced by each equipment. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical, and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of of nanoencapsulation. Thoroughly explores the mechanisms of nanoencapsulation by specialized equipment Elucidates the key factors in each device to control the efficiency of nanoencapsulation Discusses the morphologies and properties of nanoencapsulated ingredients produced by each equipment

Encapsulation in Food Processing and Fermentation

Steva Lević,Viktor Nedović,Branko Bugarski
Encapsulation in Food Processing and Fermentation Book PDF

Author : Steva Lević,Viktor Nedović,Branko Bugarski
Publisher : CRC Press
Page : 378 pages
File Size : 50,6 Mb
Release : 2022-08-18
Category : Science
ISBN : 9781000655933

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Encapsulation in Food Processing and Fermentation by Steva Lević,Viktor Nedović,Branko Bugarski Pdf

Food technology has adopted new principles and practices that are rapidly changing the food sector. New foods are now available under more uniform standards and better quality control. Globalised food market offers opportunities for manufacturers to increase production and profit, and at the same time, consumers benefit from the choice of food products like never before. All this is possible only because of the innovations in the food sector. One of such innovations is encapsulation technology, which aims to preserve food quality, enhance the sensorial properties of food and increase the efficiency in food processing. This book discusses the uses of encapsulation technology in food practices and conventional processes and also highlights new directions in food processing. In the introductory chapters’ review of encapsulation technologies, carrier materials and criteria for their selection, analytical methods for characterisation of encapsulated products and some aspects of product design and process optimisation. The most important achievements of encapsulation technology in the food sector are reviewed in the later chapters related to encapsulation of food ingredients, food biocatalysts and examples of usage of encapsulated active ingredients in the dairy and meat industry, beverage production, etc. In addition, the implementation of nanotechnology in the food sector is reviewed, emphasizing the most important materials and technologies for the production of nanoencapsulates. The book is a valuable source of information on encapsulation technology, for academia and industry, especially the food sector, with the aim of enhancing knowledge transfer.

Encyclopedia of Food Security and Sustainability

Anonim
Encyclopedia of Food Security and Sustainability Book PDF

Author : Anonim
Publisher : Elsevier
Page : 1861 pages
File Size : 47,8 Mb
Release : 2018-11-08
Category : Technology & Engineering
ISBN : 9780128126882

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Encyclopedia of Food Security and Sustainability by Anonim Pdf

The Encyclopedia of Food Security and Sustainability, Three Volume Set covers the hottest topics in the science of food sustainability, providing a synopsis of the path society is on to secure food for a growing population. It investigates the focal issue of sustainable food production in relation to the effects of global change on food resources, biodiversity and global food security. This collection of methodological approaches and knowledge derived from expert authors around the world offers the research community, food industry, scientists and students with the knowledge to relate to, and report on, the novel challenges of food production and sustainability. This comprehensive encyclopedia will act as a platform to show how an interdisciplinary approach and closer collaboration between the scientific and industrial communities is necessary to strengthen our existing capacity to generate and share research data. Offers readers a ‘one-stop’ resource on the topic of food security and sustainability Contains articles split into sections based on the various dimensions of Food Security and Food Sustainability Written by academics and practitioners from various fields and regions with a “farm to fork understanding Includes concise and accessible chapters, providing an authoritative introduction for non-specialists and readers from undergraduate level upwards, as well as up-to-date foundational content for those familiar with the field

Food Microbiology and Biotechnology

Guadalupe Virginia Nevárez-Moorillón,Arely Prado-Barragán,José Luis Martínez-Hernández,Cristobal Noé Aguilar
Food Microbiology and Biotechnology Book PDF

Author : Guadalupe Virginia Nevárez-Moorillón,Arely Prado-Barragán,José Luis Martínez-Hernández,Cristobal Noé Aguilar
Publisher : CRC Press
Page : 409 pages
File Size : 48,9 Mb
Release : 2020-05-27
Category : Business & Economics
ISBN : 9781000449013

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Food Microbiology and Biotechnology by Guadalupe Virginia Nevárez-Moorillón,Arely Prado-Barragán,José Luis Martínez-Hernández,Cristobal Noé Aguilar Pdf

Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology, with special emphasis on the challenges that the industry faces in the era of sustainable development and food security problems. Chapters cover broad research areas that offer original and novel highlights in microbiology and biotechnology and other related sciences. The authors discuss food bioprocesses, fermentation, food microbiology, functional foods, nutraceuticals, extraction of natural products, nano- and micro-technology, innovative processes/bioprocesses for utilization of by-products, alternative processes requiring less energy or water, among other topics. The volume relates some of the current developments in food microbiology that address the relationship between the production, processing, service and consumption of foods and beverages with the bacteriology, mycology, virology, parasitology, and immunology. Demonstrating the potential and actual developments across the innovative advances in food microbiology and biotechnology, this volume will be of great interest to students, teachers, and researchers in the areas of biotechnology and food microbiology.

Handbook of Food Preservation

M. Shafiur Rahman
Handbook of Food Preservation Book PDF

Author : M. Shafiur Rahman
Publisher : CRC Press
Page : 1103 pages
File Size : 53,6 Mb
Release : 2020-06-10
Category : Technology & Engineering
ISBN : 9781498740494

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Handbook of Food Preservation by M. Shafiur Rahman Pdf

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.

Emulsion-based Systems for Delivery of Food Active Compounds

Shahin Roohinejad,Ralf Greiner,Indrawati Oey,Jingyuan Wen
Emulsion based Systems for Delivery of Food Active Compounds Book PDF

Author : Shahin Roohinejad,Ralf Greiner,Indrawati Oey,Jingyuan Wen
Publisher : John Wiley & Sons
Page : 312 pages
File Size : 48,9 Mb
Release : 2018-04-03
Category : Technology & Engineering
ISBN : 9781119247128

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Emulsion-based Systems for Delivery of Food Active Compounds by Shahin Roohinejad,Ralf Greiner,Indrawati Oey,Jingyuan Wen Pdf

A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systems Emulsion-based Systems for Delivery of Food Active Compounds is a comprehensive recourse that reviews the principles of emulsion-based systems formation, examines their characterization and explores their effective application as carriers for delivery of food active ingredients. The text also includes information on emulsion-based systems in regards to digestibility and health and safety challenges for use in food systems. Each chapter reviews specific emulsion-based systems (Pickering, multiple, multilayered, solid lipid nanoparticles, nanostructured lipid carriers and more) and explains their application for delivery of food active compounds used in food systems. In addition, the authors – noted experts in the field – review the biological fate, bioavailability and the health and safety challenges of using emulsion-based systems as carriers for delivery of food active compounds in food systems. This important resource: Offers a comprehensive text that includes detailed coverage of emulsion-based systems for the delivery of food active compounds Presents the most recent development in emulsion-based systems that are among the most widely-used delivery systems developed to control the release of food active compounds Includes a guide for industrial applications for example food and drug delivery is a key concern for the food and pharmaceutical industries Emulsion-based Systems for Delivery of Food Active Compounds is designed for food scientists as well as those working in the food, nutraceutical and pharmaceutical and beverage industries. The text offers a comprehensive review of the essential elements of emulsion-based systems for delivery of food active compounds.

Sustainable Health Through Food, Nutrition, and Lifestyle

Aakriti Grover,Anju Singh,R. B. Singh
Sustainable Health Through Food Nutrition and Lifestyle Book PDF

Author : Aakriti Grover,Anju Singh,R. B. Singh
Publisher : Springer Nature
Page : 336 pages
File Size : 47,9 Mb
Release : 2023-03-06
Category : Science
ISBN : 9789811972300

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Sustainable Health Through Food, Nutrition, and Lifestyle by Aakriti Grover,Anju Singh,R. B. Singh Pdf

This book uncovers the multiple layers of challenges posed to achieve sustainable human health and improves the understanding of interactive areas set by the UN Sustainable Development Goals (1) no poverty, (2) zero hunger, (3) good health and wellbeing, (6) clean water and sanitation, and (11) sustainable cities and communities. The book focuses on conceptual understanding, food, nutrition, lifestyle, and their integration to reinforce the ideas of holistic health principles.' The most important drivers of sustainable health are food, nutrition, and lifestyle. Healthy food is a basic need of human beings. In under-developed regions, people are underweight and facing malnutrition, with a prevalence of deficiency diseases due to low intake of micro-nutrients such as vitamin A, iodine, and protein among others. A good diet as well as lifestyle has a tremendous bearing on a person’s health, emotional stability, and enthusiasm for life. The global coronavirus pandemic has brought unimaginable devastation and hardship in all corners of the globe, questioning the existing healthcare services, health policies, and health planning across the developed and developing countries. It has also exposed the lacunae in understanding health, the base of human happiness. The global community needs to gravely ponder the health issues we are facing and explore sustainable solutions for health recovery and the wellbeing of humanity.

Milk-Based Beverages

Alexandru Grumezescu,Alina-Maria Holban
Milk Based Beverages Book PDF

Author : Alexandru Grumezescu,Alina-Maria Holban
Publisher : Woodhead Publishing
Page : 596 pages
File Size : 47,5 Mb
Release : 2019-05-11
Category : Technology & Engineering
ISBN : 9780128157114

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Milk-Based Beverages by Alexandru Grumezescu,Alina-Maria Holban Pdf

Milk-Based Beverages, Volume 9 in The Science of Beverages series, presents current status, developments, and technologies for researchers and developers to meet consumer demand and understand consumer trends toward healthy drinks. This resource takes a multidisciplinary approach to address issues in safety and quality control, while also discussing the nutritional and functional information that professionals in the beverage industry need. The book presents a framework for researchers, product developers, engineers, and regulators in the beverages industry for understanding new research developments in milk-based products to meet industry needs in producing competitive products. Covers the most recent advances in various milk-based products Includes a solid review of safety and hygiene for the development of new products Presents engineering techniques and applications using novel technologies

Nanotechnological Approaches in Food Microbiology

Sanju Bala Dhull,Prince Chawla,Ravinder Kaushik
Nanotechnological Approaches in Food Microbiology Book PDF

Author : Sanju Bala Dhull,Prince Chawla,Ravinder Kaushik
Publisher : CRC Press
Page : 494 pages
File Size : 46,9 Mb
Release : 2020-12-27
Category : Science
ISBN : 9781000283006

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Nanotechnological Approaches in Food Microbiology by Sanju Bala Dhull,Prince Chawla,Ravinder Kaushik Pdf

Nanotechnology has gained attention in all aspects of modern science, having vital applications in the food chain, storage, quality monitoring, processing, preservation, and packaging. The global population is increasing rapidly, therefore there is a requirement to produce food products in a more proficient, non-toxic, and sustainable way. Food scientists and microbiologists are interested in food safety and quality assurance to produce excellent-quality food free of food pathogens Nanotechnological Approaches in Food Microbiology provides a systematic introduction and comprehensive information about practical approaches and characteristic features related to the significant applications of nanotechnology in food microbiology, including, nano-starch films, nanoemulsions, biogenic nanoparticles, and nanocapsules. The book will explore details about metal nanoparticle synthesis, characterization, mathematical modeling, kinetic studies, and their antimicrobial approaches. Key Features: Includes comprehensive knowledge on metal nanoparticle synthesis, characterization, mathematical modeling, kinetic studies and their antimicrobial approaches Lays out concepts of essential oil nanoemulsion and their potential antimicrobial applications Deals with the latest development in nano-starch composite biofilms containing bioactive constituents to inhibit pathogenic microbes Explores the nanocapsules as potential antimicrobial agents in food. Provides information regarding new biogenic nano-antimicrobials developed for the food safety and quality assurance This book will educate readers on the aspects of nanotechnology in food safety and quality assurance. Nanoemulsions, nanohydrogels, metal nanoparticles, nano-starch films, nanocapsules and nano-antimicrobials are the emerging essentials of nanotechnology that are used to preserve the food at greater extent. This book should be of interest to a large and varied audience of researchers in academia, industry, food processing, preservation, packaging, microbiology and policy regulations.

Smart Nanocontainers

Phuong Nguyen Tri,Trong-On Do,Tuan Anh Nguyen
Smart Nanocontainers Book PDF

Author : Phuong Nguyen Tri,Trong-On Do,Tuan Anh Nguyen
Publisher : Elsevier
Page : 558 pages
File Size : 52,5 Mb
Release : 2019-11-08
Category : Technology & Engineering
ISBN : 9780128168912

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Smart Nanocontainers by Phuong Nguyen Tri,Trong-On Do,Tuan Anh Nguyen Pdf

Smart Nanocontainers explores the fundamental concepts and emerging applications of nanocontainers in biomedicine, pharmaceuticals and smart materials. In pharmaceuticals, nanocontainers have advantages over their micro-counterparts, including more efficient drug detoxification, higher intracellular uptake, better stability, less side effects and higher biocompatibility with tissue and cells. In materials science, such as coating technology, they help by making coatings smarter, stronger and more durable. This important reference will help anyone who wants to learn more on how nanocontainers are used to provide the controlled release of active agents, including their applications in smart coatings, corrosion, drug delivery, diagnosis, agri-food and gas storage. Discusses how the molecular design of nanocarriers can be optimized to increase performance Explores how nanocarriers are being used to produce a new generation of active coatings Explains how nanocarriers are being used to deliver more effective nanoscale drug delivery

Food Aroma Evolution

Matteo Bordiga,Leo M.L. Nollet
Food Aroma Evolution Book PDF

Author : Matteo Bordiga,Leo M.L. Nollet
Publisher : CRC Press
Page : 687 pages
File Size : 51,5 Mb
Release : 2019-11-15
Category : Cooking
ISBN : 9780429807237

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Food Aroma Evolution by Matteo Bordiga,Leo M.L. Nollet Pdf

Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluation of foods requires that analytical techniques keep pace with the available technology. As a result, a major objective in the chemistry of food aroma is concerned with the application and continual development of analytical methods. This particularly important aspect is discussed in depth in a dedicated section of the book. Features Covers aromatic evolution of food as it is affected by treatment Focuses on food processing, cooking, and aging Describes both classic and new analytical techniques Explains how the flavor perception results are influenced by other food constituents The book comprises a good mix of referenced research with practical applications, also reporting case studies of these various applications of novel technologies. This text represents a comprehensive reference book for students, educators, researchers, food processors, and food industry personnel providing an up-to-date insight. The range of techniques and materials covered provides engineers and scientists working in the food industry with a valuable resource for their work. Also available in the Food Analysis & Properties Series: Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796) Fingerprinting Techniques in Food Authentication and Traceability, edited by Khwaja Salahuddin Siddiqi and Leo M.L. Nollet (ISBN: 9781138197671) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO