Handbook On Natural Pigments In Food And Beverages

Author : Ralf Schweiggert
Publisher : Elsevier
Page : 643 pages
File Size : 50,8 Mb
Release : 2023-10-24
Category : Technology & Engineering
ISBN : 9780323996099

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Handbook on Natural Pigments in Food and Beverages by Ralf Schweiggert Pdf

Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Color, Second Edition focuses on a color solution for a specific commodity, providing food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The book includes two new chapters that highlight the physical and biological fundamentals of color, as well as the specific use of curcumin and carthamin. Sections focus on specific industrial applications of natural colorants, with chapters covering the use of natural colorants in a variety of products. Other sections highlight technical formulation and potential health benefits of specific colorants. Various pigments which can be used to effectively color food and beverage commodities are presented with information on safety and testing throughout. Provides a fully revised and updated resource on current regulatory standards and legislation Includes new chapters on both emerging ingredients and the latest technologies Focuses on the use of natural food colorants by specific product category per chapter rather than one pigment class per chapter Contains a current and comprehensive overview of product-specific coloration approaches

Author : Thomas Bechtold,Avinash P. Manian,Tung Pham
Publisher : John Wiley & Sons
Page : 693 pages
File Size : 53,9 Mb
Release : 2023-04-11
Category : Science
ISBN : 9781119811725

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Handbook of Natural Colorants by Thomas Bechtold,Avinash P. Manian,Tung Pham Pdf

Handbook of Natural Colorants Second Edition A detailed survey of a variety of natural colorants and their different applications including textiles, polymers, and cosmetics Colorants describe a wide range of materials such as dyes, pigments, inks, paint, or chemicals, which are used in small quantities but play an important role in many products such as textiles, polymers, food, and cosmetics. As the effects of climate change begin to be felt, there has been a shift in focus in the field to renewable resources and sustainability, and an interest in the replacement of oil-based products with greener substitutions. As the push to adopt natural resources grows, there have been significant developments in the research and application of natural colorants as a step in the transition to a bio-based economy. The second edition of Handbook of Natural Colorants provides a detailed introduction to natural colorants in a marriage of theory and practice, from seed of plant to consumer demand. Presenting a wide range of viewpoints, the book briefly discusses the history of coloration technology and the current position of natural colorants before highlighting detailed information on regional plant source availability, colorant production and properties, as well as analytical methods for isolation, identification, and toxicity aspects. It also presents key applications in technical use and consumer products, including the use of natural colorants in textiles, hair dyeing, printing, and packaging. Finally, the text considers environmental and economic aspects of natural colorants. Handbook of Natural Colorants is a useful reference for dyers, textile producers, and researchers in the evolving field of sustainable chemistry, environmental sciences, agricultural sciences, and polymer sciences. Revised and updated content throughout to reflect developments in research and applications over the past decade New content on biotechnology in natural colorant production, natural colorants for mass coloration polymers, natural colorants in printing/packaging, and plant-based pigments Discusses strategies for scale-up, including consideration of energy, waste, and effluents For more information on the Wiley Series in Renewable Resources, visit www.wiley.com/go/rrs

Author : Fatma Boukid,Cristina M. Rosell,Nicola Gasparre
Publisher : Elsevier
Page : 513 pages
File Size : 42,9 Mb
Release : 2024-06-01
Category : Technology & Engineering
ISBN : 9780443160189

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Handbook of Plant-Based Food and Drinks Design by Fatma Boukid,Cristina M. Rosell,Nicola Gasparre Pdf

Handbook of Plant-Based Food and Drinks Design discusses conventional and emerging technologies for plant-based ingredient improvement (yield, nutritional composition and functional properties) while considering food safety, sustainability, and social impact to explore current and potential markets through research and innovation. Divided in 7 sections, the book covers Plant sources for functional ingredients, Processing plant-based sources, Plant-based food design to replace/mimic animal food, Innovation in plant-based food, The promise of parity, Safety and regulations of plant-based foods, Social, environmental, and economic impact, and more. Written by a team of experts in the field, this book can be a good support for researchers and scientists working with plant-based food, drinks, and market trends. Brings a critical overview about the health-beneficial compounds of plant-based sources Offers guidelines on how to formulate plant-based food or a food alternative Discusses the transition towards more plant-based diets on nutrition, economy climate change, health, and sustainability

Author : Eduardo Jacob-Lopes,Maria Isabel Queiroz,Leila Queiroz Zepka
Publisher : Springer Nature
Page : 653 pages
File Size : 49,7 Mb
Release : 2020-08-08
Category : Science
ISBN : 9783030509712

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Pigments from Microalgae Handbook by Eduardo Jacob-Lopes,Maria Isabel Queiroz,Leila Queiroz Zepka Pdf

The Pigments from Microalgae Handbook presents the current state of knowledge on pigment production using microalgae-based processes, and covers both the scientific fundamentals of this technology and its practical applications. It addresses biology, chemistry, biochemistry, analysis and engineering aspects, as well as applications of natural pigments in photosynthetic organisms. The book also describes the analytical procedures associated with the characterization of pigments and the engineering aspects of microalgal pigment production. It considers the three major classes of pigments(chlorophylls, carotenoids and phycobiliproteins) produced and surveys the main commercial applications of these chemicals. The book offers a valuable source of information for industrial researchers and practitioners in industrial biotechnology, as it covers various engineering aspects of microalgal pigment production, such as bioreactors and bioprocesses, industrial extraction processes, and the bioeconomy of production including life-cycle assessment. The book will also be of interest to undergraduate and graduate students of biochemistry, food chemistry, and industrial microbiology.

Author : Mohammed Kuddus,Poonam Singh,Sindhu Raveendran,Rachana Singh
Publisher : CRC Press
Page : 422 pages
File Size : 50,7 Mb
Release : 2024-03-08
Category : Technology & Engineering
ISBN : 9781003837985

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Microbial Pigments by Mohammed Kuddus,Poonam Singh,Sindhu Raveendran,Rachana Singh Pdf

Microbial Pigments: Applications in Food and Beverage Industry offers a comprehensive and updated review of the impact of microbial pigments as value-added products in the food and beverage industry. Microbes produce a range of valuable pigments such as carotenoids, flavins, melanins, quinines, and violacein. The book explores the use of microbial pigments as additives, antioxidants, color intensifiers, and functional food ingredients. It discusses pigment isolation and processing technologies. It covers a range of applications across products like jams, spreads, frozen desserts, and beverages. The book also discusses food safety and toxicology aspects. Key features Explores the various microbial pigments and their sources Reviews the pigment isolation, production, and processing techniques Discusses the potential application of pigments across a range of products in the food and beverage industry Includes the latest innovations and patents awarded in use of microbial pigments as value-added food products The book is meant for researchers, academic and industry experts in food biotechnology, food processing, and food microbiology.

Author : Srinivasan Damodaran,Kirk L. Parkin
Publisher : CRC Press
Page : 1107 pages
File Size : 50,7 Mb
Release : 2017-05-25
Category : Medical
ISBN : 9781482208139

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Fennema's Food Chemistry by Srinivasan Damodaran,Kirk L. Parkin Pdf

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts. Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.

Author : V. Sivasubramanian,Arivalagan Pugazhendhi,I. Ganesh Moorthy
Publisher : Springer Nature
Page : 252 pages
File Size : 43,7 Mb
Release : 2020-06-30
Category : Technology & Engineering
ISBN : 9789811546389

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Sustainable Development in Energy and Environment by V. Sivasubramanian,Arivalagan Pugazhendhi,I. Ganesh Moorthy Pdf

This book presents select peer-reviewed proceedings of the International Conference on Sustainable Development in Energy and Environment (ICSDEE) 2019. The focus is on novel research in renewable energy resources and environmental issues and their implementation in augmenting sustainable development. This book includes chapters on solutions to problems faced by countries across the globe in the energy sector, pollution treatment processes, and other socially relevant topics like the possibility of extracting energy from the inexhaustible waste stream, waste disposal, waste management etc. This book will be useful for students, researchers as well as professionals interested in sustainable technologies, green energy, and biotechnology.

Author : Wee Sim Choo,Laurent Dufossé,Lourdes Morales-Oyervides
Publisher : Frontiers Media SA
Page : 155 pages
File Size : 48,7 Mb
Release : 2021-05-24
Category : Science
ISBN : 9782889668007

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Sustainable Production of Bioactive Pigments by Wee Sim Choo,Laurent Dufossé,Lourdes Morales-Oyervides Pdf

Author : Xiaofeng Dai,Minaxi Sharma,Jieyin Chen
Publisher : Springer Nature
Page : 234 pages
File Size : 44,7 Mb
Release : 2021-04-06
Category : Science
ISBN : 9783030644062

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Fungi in Sustainable Food Production by Xiaofeng Dai,Minaxi Sharma,Jieyin Chen Pdf

This book presents research on the challenges and potential of fungal contribution in agriculture for food substantiality. Research on fungi plays an essential role in the improvement of biotechnologies which lead global sustainable food production. Use of fungal processes and products can bring increased sustainability through more efficient use of natural resources. Fungal inoculum, introduced into soil together with seed, can promote more robust plant growth through increasing plant uptake of nutrients and water, with plant robustness being of central importance in maintaining crop yields. Fungi are one of nature′s best candidates for the discovery of food ingredients, new drugs and antimicrobials. As fungi and their related biomolecules are increasingly characterized, they have turned into a subject of expanding significance. The metabolic versatility makes fungi interesting objects for a range of economically important food biotechnology and related applications. The potential of fungi for a more sustainable world must be realized to address global challenges of climate change, higher demands on natural resources.

Author : J.D. Houghton,G.A.F. Hendry
Publisher : Springer Science & Business Media
Page : 363 pages
File Size : 49,7 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461521556

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Natural Food Colorants by J.D. Houghton,G.A.F. Hendry Pdf

In this second edition of Natural Food Colorants two new chapters have been added and we have taken the opportunity to revise all the other chapters. Each of the original authors have brought up to date their individual contributions, involving in several cases an expansion to the text by the addition of new material. The new chapters are on the role of biotechnology in food colorant production and on safety in natural colorants, two areas which have undergone considerable change and development in the past five years. We have also persuaded the publishers to indulge in a display of colours by including illustrations of the majority of pigments of importance to the food industry. Finally we have rearranged the order of the chapters to reflect a more logical sequence. We hope this new edition will be greeted as enthusiastically as the first. It remains for us, as editors, to thank our contributors for undertaking the revisions with such thoroughness and to thank Blackie A&P for their support and considerable patience. G. A. F. R. J. D. R. Contributors Dr G . . Brittori Department of Biochemistry, University of Liverpool, PO Box 147, Liverpool L69 3BX, UK Professor F. J. Francis Department of Food Science, College of Food and Natural Resources, University of Massa chusetts, Amherst, MA 01003, USA Dr G. A. F. Hendry NERC Unit of Comparative Plant Ecology, Department of Animal and Plant Sciences, University of Sheffield, Sheffield S10 2TN, UK Mr B. S.

Author : Seid Mahdi Jafari,Ali Rashidinejad
Publisher : CRC Press
Page : 501 pages
File Size : 47,9 Mb
Release : 2021-09-12
Category : Technology & Engineering
ISBN : 9781000416442

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Spray Drying Encapsulation of Bioactive Materials by Seid Mahdi Jafari,Ali Rashidinejad Pdf

Presents the latest research outcomes related to spray drying technology in regards to encapsulation of various bioactive materials Covers advances in spray drying technology that may result in a more efficient encapsulation of bioactive ingredients Discusses computational fluid dynamics, advanced control of drying process, drying kinetics analyzers, process controllers and adaptive feedback systems, inline powder analysis technologies, and cleaning-in-place equipment Aimed at those working in food engineering, pharmaceutical engineering, and chemical engineering

Author : Marc Regier,Kai Knoerzer,Helmar Schubert
Publisher : Woodhead Publishing
Page : 484 pages
File Size : 47,5 Mb
Release : 2016-11-01
Category : Technology & Engineering
ISBN : 9780081005316

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The Microwave Processing of Foods by Marc Regier,Kai Knoerzer,Helmar Schubert Pdf

The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology. Provides thoroughly up-to-date information on the basics of microwaves and microwave heating Discusses the main factors for the successful application of microwaves and the main problems that may arise Includes current and potential future applications for real-world application as well as new research and advances Includes new chapters on microwave-assisted frying, microbial inactivation, and disinfestation

Author : Jose M Saavedra,Anne M. Dattilo
Publisher : Woodhead Publishing
Page : 620 pages
File Size : 40,8 Mb
Release : 2016-11-29
Category : Technology & Engineering
ISBN : 9780081001868

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Early Nutrition and Long-Term Health by Jose M Saavedra,Anne M. Dattilo Pdf

The nutrition of an individual during gestation and the first two years of life—the first 1,000 days—sets the stage for lifelong health. Nutrition quality and quantity in this period can influence the risk of developing diseases that constitute today’s epidemics. Early-life nutrition can program the body’s tissues, organ structure and function, and metabolic and immunologic responses. These factors impact growth, development and cognition, and the risk of cardiovascular diseases, allergies and obesity. The first part of Early Nutrition and Long-Term Health examines the mechanisms by which early nutrition affects the risk of developing these conditions. The second part of this book reviews specific non-communicable diseases (NCDs) associated with early nutrition. The third part discusses the effects of nutritional programming from fetal life to toddlerhood. Prevention of over- or undernutrition in early life, rather than dietary, behavioral or therapeutic interventions in later life, is likely to have a greater return on society’s investment in coping with the modern epidemic of NCDs. Examines the relation between early life nutrition and long-term health Covers the mechanistic aspects of nutritional programming and its impact on risk of chronic non-communicable diseases Reviews associations between infant and child diet and its effect on growth, development, cognition and later occurrence of cardiovascular diseases, allergies, metabolic conditions and obesity

Author : Bhesh R. Bhandari,Yrjö H. Roos
Publisher : Woodhead Publishing
Page : 514 pages
File Size : 52,7 Mb
Release : 2016-11-10
Category : Technology & Engineering
ISBN : 9780081003350

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Non-Equilibrium States and Glass Transitions in Foods by Bhesh R. Bhandari,Yrjö H. Roos Pdf

Non-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Implications presents the tactics needed to understand and control non-equilibrium states and glass transitions in food, an essential element in maintaining the shelf-life and quality of foods. After brief introductory chapters introduce the science behind non-equilibrium states and glass transitions in foods, the book details how glass transition temperature is affected by composition and the ways it influences processability and physico-chemical changes during the storage of foods, also exploring how these effects can be controlled. The second section looks at individual foods, highlighting the implications of non-equilibrium states and glass transitions within these foods. Maintaining and improving the quality of food is of upmost importance to food companies who have to ensure that the shelf life of their products is as long as possible. A large amount of research has been performed into glass transitions in food over the last few years, however there has not been a comprehensive review. This book fills that gap. Provides the only book on the market that covers non-equilibrium states and glass transitions in food from a practical standpoint Presents food industry professionals in the area of food quality with essential information on the effects of glass transitions and non-equilibrium states on the shelf life of specific products Edited by global leaders in glass transition technology in foods

Author : Vijay Kumar Sharma,Maulin P. Shah,Shobhika Parmar,Ajay Kumar
Publisher : Academic Press
Page : 612 pages
File Size : 47,9 Mb
Release : 2021-03-10
Category : Science
ISBN : 9780128217351

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Fungi Bio-prospects in Sustainable Agriculture, Environment and Nano-technology by Vijay Kumar Sharma,Maulin P. Shah,Shobhika Parmar,Ajay Kumar Pdf

Fungi Bio-prospects in Sustainable Agriculture: Fungal metabolites and Nano-technology is a three-volume series that has been designed to explore the huge potential of the many diverse applications of fungi to human life. The series unveils the latest developments and scientific advances in the study of the biodiversity of fungi, extremophilic fungi, and fungal secondary metabolites and enzymes, while also presenting cutting-edge molecular tools used to study fungi. Readers will learn all about the recent progress and future potential applications of fungi in agriculture, environmental remediation, industry, food safety, medicine, and nanotechnology. Volume 3 provides a comprehensive account of fungal metabolites, including bioactive and host origin compounds, along with other biomolecules, and mycotoxins. This book includes the applications, limitations, and prospects of working with fungal secondary metabolites. The authors explore fungi in the myco-mediated synthesis of nanoparticles along with their biotechnological, industrial, and agricultural uses. This book also discusses advancements in medical mycology for the diagnosis and treatment of fungal infections. Furthermore, this book provides up-to-date and in-depth knowledge about the adoption of advanced CRISPR-Cas9 technology in fungi for gene editing Covers the secondary metabolites of fungi including bioactive compounds, mycotoxins and other biomolecules Provides insight into the fungal mediated biosynthesis of nanoparticles and its various applications in diverse fields Describes advances in diagnosis and treatment of human fungal infections Presents the latest information on applications of the CRISPR-Cas9 system in fungi