Innovations In Traditional Foods

Author : Charis Michel Galanakis
Publisher : Woodhead Publishing
Page : 348 pages
File Size : 51,5 Mb
Release : 2019-01-09
Category : Technology & Engineering
ISBN : 9780128148884

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Innovations in Traditional Foods by Charis Michel Galanakis Pdf

Innovations in Traditional Foods addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences. Certain food categories, such as fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, milk and dairy products are addressed. Intended for food scientists, technologists, engineers and chemists working in food science, product developers, SMEs, researchers, academics and professionals, this book provides a reference supporting technological advances, product development improvements and potential positioning in the traditional food market. Addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences Provides a reference supporting technological advances, product development improvements, and potential positioning in the traditional food market Contains coverage of various food categories, including fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, and milk and dairy products

Author : Charis M. Galanakis
Publisher : Academic Press
Page : 366 pages
File Size : 53,9 Mb
Release : 2021-10-21
Category : Technology & Engineering
ISBN : 9780323915526

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Innovation Strategies in the Food Industry by Charis M. Galanakis Pdf

Innovation Strategies for the Food Industry: Tools for Implementation, Second Edition explores how process technologies and innovations are implemented in the food industry, by i.e., detecting problems and providing answers to questions of modern applications. As in all science sectors, Internet and big data have brought a renaissance of changes in the way academics and researchers communicate and collaborate, and in the way that the food industry develops. The new edition covers emerging skills of food technologists and the integration of food science and technology knowledge into the food chain. This handbook is ideal for all relevant actors in the food sector (professors, researchers, students and professionals) as well as for anyone dealing with food science and technology, new products development and food industry. Includes the latest trend on training requirements for the agro-food industry Highlights new technical skills and profiles of modern food scientists and technologists for professional development Presents new case studies to support research activities in the food sector, including product and process innovation Covers topics on collaboration, entrepreneurship, Big Data and the Internet of Things

Author : Pedro Fito Maupoey,Fidel Toldrá
Publisher : Unknown
Page : 128 pages
File Size : 46,8 Mb
Release : 2006
Category : Electronic
ISBN : OCLC:1123764718

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Innovations in Traditional Foods by Pedro Fito Maupoey,Fidel Toldrá Pdf

Author : Fidel Toldrá
Publisher : Unknown
Page : 1542 pages
File Size : 45,8 Mb
Release : 2005
Category : Food
ISBN : 849705881X

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Innovations in Traditional Foods by Fidel Toldrá Pdf

Author : National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum
Publisher : National Academies Press
Page : 135 pages
File Size : 45,7 Mb
Release : 2020-05-01
Category : Medical
ISBN : 9780309495608

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Innovations in the Food System by National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum Pdf

On August 7â€"8, 2019, the National Academies of Sciences, Engineering, and Medicine hosted a public workshop in Washington, DC, to review the status of current and emerging knowledge about innovations for modern food systems and strategies for meeting future needs. The workshop addressed different perspectives on the topic of food systems and would build on a workshop on the topic of sustainable diets hosted by the Food Forum in August 2018. This publication summarizes the presentations and discussions from the workshop.

Author : Charis M. Galanakis
Publisher : Academic Press
Page : 366 pages
File Size : 55,9 Mb
Release : 2019-07-20
Category : Health & Fitness
ISBN : 9780128175170

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The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness by Charis M. Galanakis Pdf

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products. The book covers consumer wellness as it relates to food ingredients and functional foods, alternative ingredients, food products fortified with extracts derived from food processing by-products, food products based on Omega-3 polyunsaturated fatty acids and their health effects, selected superfoods and related super diets, edible insects, microalgae as health ingredients for functional foods and spirulina related products, fruit-based functional foods, pro- and pre-biotics, gluten-free products, and bioaromas. Food scientists, food technologists and nutrition researchers working on food applications and food processing will find this book extremely useful. In addition, those interested in the development of innovative products and functional foods will also benefit from this reference, as will students who study food chemistry, food science, technology, and food processing in postgraduate programs. Connects integrally new and reconsidered food ingredients with innovative food products Addresses consumer wellness as it relates to food ingredients and functional foods Analyzes food products and processes with the highest market potential

Author : Dilip Ghosh,Shantanu Das,Debasis Bagchi,R.B. Smarta
Publisher : CRC Press
Page : 616 pages
File Size : 54,7 Mb
Release : 2016-04-19
Category : Medical
ISBN : 9781439862698

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Innovation in Healthy and Functional Foods by Dilip Ghosh,Shantanu Das,Debasis Bagchi,R.B. Smarta Pdf

The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods. Today's consumers desire foods that go beyond basic nutrition-foods capable of promoting better health, or even playing a disease-prevention role. To meet this need for innovation,

Author : Kristberg Kristbergsson,Jorge Oliveira
Publisher : Springer
Page : 416 pages
File Size : 51,5 Mb
Release : 2016-03-09
Category : Technology & Engineering
ISBN : 9781489976482

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Traditional Foods by Kristberg Kristbergsson,Jorge Oliveira Pdf

This first volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods. It offers numerous recipes of traditional foods from across the world, with some chapters providing detailed descriptions on how to mix, cook, bake or store a particular food item in order to produce the desired effect. Traditional Foods; General and Consumer Aspects is divided into six sections. The first section focuses on general aspects of traditional foods and covers the perception of traditional foods and some general descriptions of traditional foods in different countries. This is followed by sections on Traditional Dairy Products, Traditional Cereal Based Products, Traditional Meat and Fish Products, Traditional Beverages and Traditional Deserts, Side Dishes and Oil products from various countries. The international List of Contributors, which includes authors from China, Bulgaria, Portugal, France, Norway, Romania, Slovakia, and Brazil, to name a few, shows its truly international perspective. The volume caters to the practicing food professional as well as the interested reader.

Author : Klaus Günter Grunert,W. Bruce Traill
Publisher : Springer Science & Business Media
Page : 260 pages
File Size : 43,7 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461311331

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Products and Process Innovation in the Food Industry by Klaus Günter Grunert,W. Bruce Traill Pdf

Innovation in new product development is a key factor in determining the success of a food company yet the area is fraught with risk, with failure rates in excess of 90% being common. Using a series of 12 European cases studies, this book examines the innovation process from agriculture through to retailer. Each example highlights a different aspect of innovation, and the lessons that can be learned from experience. It considers the important role that marketing as well as technical aspects play in the process.

Author : Viktor Nedović,Peter Raspor,Jovanka Lević,Vesna Tumbas Šaponjac,Gustavo V. Barbosa-Cánovas
Publisher : Springer
Page : 478 pages
File Size : 49,8 Mb
Release : 2015-12-16
Category : Technology & Engineering
ISBN : 9783319240404

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Emerging and Traditional Technologies for Safe, Healthy and Quality Food by Viktor Nedović,Peter Raspor,Jovanka Lević,Vesna Tumbas Šaponjac,Gustavo V. Barbosa-Cánovas Pdf

Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends. The 6th CEFood, held in Novi Sad, Serbia, May 23-26, 2012, highlighted the novel technologies and traditional foods aimed at both the European and global markets. Specifically, CEFood 2012 focused on the latest progress in fundamental and applied food science, research and development, innovative technology, food ingredients, novel trends in nutrition and health, functional and bioactive food, food engineering, food safety and quality and the food and feed market. This book will consist of contributions from various presenters at CEFood 2012, covering the major themes of this Congress. Chapters contributed by expert presenters from the 6th CEFood Congress of 2012 Highlights the novel technologies of food science Discusses the future of the food industry and food research

Author : Klaus G. Grunert
Publisher : Brill Wageningen Academic
Page : 0 pages
File Size : 47,5 Mb
Release : 2017
Category : COOKING
ISBN : 9086863078

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Consumer Trends and New Product Opportunities in the Food Sector by Klaus G. Grunert Pdf

The food sector is changing. Consumers want not only tasty and healthy food products, but products that are sustainable and authentic. At the same time, new developments in farming, food processing, and retailing open up new opportunities in the development of food products. Bridging these challenges and opportunities is a major task for food marketing. This book traces consumer trends regarding healthiness, sustainability, authenticity, and convenience. It gives an introduction to current developments in farming, in food processing technology, and in retailing. It also explains how segmentation and consumer-led product development can lead to new food products in response to these trends.

Author : Jung H. Han
Publisher : Elsevier
Page : 503 pages
File Size : 46,8 Mb
Release : 2005-07-20
Category : Technology & Engineering
ISBN : 9780080455174

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Innovations in Food Packaging by Jung H. Han Pdf

Innovations in Food Packaging addresses selective topics of functions of food packaging to modify the traditional notion of this process. This book is organized into five parts. Part I focuses on the fundamental theories covering physical chemistry background and quality preservation of foods. Parts II and III discuss active packaging research and development and modified atmosphere packaging of fresh produce, meats, and ready-to-eat products, respectively. Part IV talks about edible and biodegradable coatings and films, whereas Part V discusses commercialization aspects of packaging technologies. Each part is divided into chapters of subject review and detailed technical information. This text will benefit those who are interested in innovative technology of food packaging in general, and experienced field packaging specialists and graduate-level food scientists in particular. This book will be useful as a textbook not only for extension programs of food packaging development in food industry, but also for advanced graduate-level food packaging courses. Covers four major food packaging topics: * Theories in food packaging * Active packaging * Modified atmosphere packaging * Edible films and coatings

Author : Pedro Fito,Fidel Toldrá
Publisher : Unknown
Page : 128 pages
File Size : 44,9 Mb
Release : 2005
Category : Electronic
ISBN : 8497058801

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Innovations in Traditional Foods by Pedro Fito,Fidel Toldrá Pdf

Author : Jung H. Han
Publisher : Academic Press
Page : 624 pages
File Size : 48,8 Mb
Release : 2013-10-03
Category : Technology & Engineering
ISBN : 9780123948359

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Innovations in Food Packaging by Jung H. Han Pdf

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 materials Now includes bioplastics, biopolymers, nanoparticles, and eco-design of packaging

Author : Monika Thakur,V. K. Modi
Publisher : Springer Nature
Page : 294 pages
File Size : 47,9 Mb
Release : 2020-06-02
Category : Technology & Engineering
ISBN : 9789811525568

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Emerging Technologies in Food Science by Monika Thakur,V. K. Modi Pdf

This book provides a comprehensive review of recent innovations in food science that are being used to tackle the challenges of food safety, nutritional security and sustainability. With a major focus on developing nations, like India, the book is divided into four main sections. The first section provides an overview of the food industry, while the second explores food safety in various segments, with an interesting account of street food safety – an important, yet often neglected aspect for safety parameters. The third section, on nutritional security and sustainability, explores various ways of maximizing nutrition and optimizing waste management in the food industry. The book closes with a section on emerging technologies and innovations, which introduces readers to some of the latest technologies in the food industry, including advances in food processing, packaging, nanotechnology, etc. The topics have been divided into 25 different chapters, which offer a diverse blend of perspectives on innovations in the developing world. Ideally suited for students and researchers in the food sciences, the book is also an interesting read for industry experts in Food Science and Technology.