Research And Technological Advances In Food Science

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Research and Technological Advances in Food Science

Bhanu Prakash
Research and Technological Advances in Food Science Book PDF

Author : Bhanu Prakash
Publisher : Academic Press
Page : 498 pages
File Size : 42,5 Mb
Release : 2021-11-30
Category : Technology & Engineering
ISBN : 9780323859172

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Research and Technological Advances in Food Science by Bhanu Prakash Pdf

The reduction in nutritional quality of food due to microbial contamination is a problem faced by much of the developing world. To address contamination-related hunger and malnutrition, it is crucial to enforce quantitative and qualitative protection of agri-food commodities after harvesting, as well as to create low cost, rational strategies to protect post-harvest losses and nutritional properties of food products in a sustainable manner. Research and Technological Advances in Food Science provides readers with a systematic and in-depth understanding of basic and advanced concepts in food science and post-harvest technology, including the most up-to-date information about different natural food source sources (of microbial, plant, and animal origin) and their health benefits. It also highlights current research and technological advances in food science related to health, such as personalized food and nutrition, seafood nutraceuticals, meat processing and product development, microbial enzymes for the tenderization of meat, feruloylated oligosaccharides for human health, and the role of microbial antagonistic in post-harvest management of fruit. In addition, the book explores the role of modern tools and techniques such as instrumentation, nanotechnology, biotechnology, ultrasound in food processing and food-omics in food science. Research and Technological Advances in Food Science is an excellent resource for researchers, food scientists, biochemists, pharmacologists, nutritionists, policymakers, and students working in the food science domain. Includes information about different natural sources of food (microbes, plants and animal origin), and their health benefits Highlights current research and technological advances in food science related to health Brings the role of microbial antagonistic, plant volatiles and technological advances in the post-harvest management of food commodities

Advances in Food Science and Technology, Volume 1

Visakh P. M.,Sabu Thomas,Laura B. Iturriaga,Pablo Daniel Ribotta
Advances in Food Science and Technology Volume 1 Book PDF

Author : Visakh P. M.,Sabu Thomas,Laura B. Iturriaga,Pablo Daniel Ribotta
Publisher : John Wiley & Sons
Page : 336 pages
File Size : 53,9 Mb
Release : 2013-03-04
Category : Technology & Engineering
ISBN : 9781118121023

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Advances in Food Science and Technology, Volume 1 by Visakh P. M.,Sabu Thomas,Laura B. Iturriaga,Pablo Daniel Ribotta Pdf

Written in a systematic and comprehensive manner, the book reports recent advances in the development of food science and technology areas. Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the areas of food science and technology, such as food security as a global issue, food chemistry, frozen food and technology, as well as state-of-the-art developments concerning food production, properties, quality, trace element speciation, nanotechnology, and bionanocomposites for food packing applications. Specifically, this important book details: New innovative methods for food formulations and novel nanotechnology applications such as food packaging, enhanced barrier, active packaging, and intelligent packaging Freezing methods and equipment such as freezing by contact with cold air, cold liquid, and cold surfaces, cryogenic freezing, and a combination of freezing methods Chemical and functional properties of food components Bionanocomposites for natural food packing and natural biopolymer-based films such as polysaccharide films and protein films Regulatory aspects of food ingredients in the United States with the focus on the safety of enzyme preparations used in food

Advances in Food Processing Technology

Jingdun Jia,Donghong Liu,Haile Ma
Advances in Food Processing Technology Book PDF

Author : Jingdun Jia,Donghong Liu,Haile Ma
Publisher : Springer
Page : 251 pages
File Size : 53,5 Mb
Release : 2019-06-01
Category : Technology & Engineering
ISBN : 9789811364518

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Advances in Food Processing Technology by Jingdun Jia,Donghong Liu,Haile Ma Pdf

This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food researchers alike.

Food Science

A. K. Haghi
Food Science Book PDF

Author : A. K. Haghi
Publisher : CRC Press
Page : 144 pages
File Size : 50,6 Mb
Release : 2011-12-15
Category : Technology & Engineering
ISBN : 9781926895017

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Food Science by A. K. Haghi Pdf

Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, including litchi (lychee), pinto beans, and chickpeas; the content and antioxidant activity of dried plants; new applications of galactosidases in food products; a study of the medicinal properties of edible mushrooms; and more.

Science Breakthroughs to Advance Food and Agricultural Research by 2030

National Academies of Sciences, Engineering, and Medicine,Division of Behavioral and Social Sciences and Education,Board on Environmental Change and Society,Health and Medicine Division,Food and Nutrition Board,Division on Earth and Life Studies,Water Science and Technology Board,Board on Life Sciences,Board on Atmospheric Sciences and Climate,Board on Agriculture and Natural Resources,Committee on Science Breakthroughs 2030: A Strategy for Food and Agricultural Research
Science Breakthroughs to Advance Food and Agricultural Research by 2030 Book PDF

Author : National Academies of Sciences, Engineering, and Medicine,Division of Behavioral and Social Sciences and Education,Board on Environmental Change and Society,Health and Medicine Division,Food and Nutrition Board,Division on Earth and Life Studies,Water Science and Technology Board,Board on Life Sciences,Board on Atmospheric Sciences and Climate,Board on Agriculture and Natural Resources,Committee on Science Breakthroughs 2030: A Strategy for Food and Agricultural Research
Publisher : National Academies Press
Page : 243 pages
File Size : 45,8 Mb
Release : 2019-04-21
Category : Science
ISBN : 9780309473927

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Science Breakthroughs to Advance Food and Agricultural Research by 2030 by National Academies of Sciences, Engineering, and Medicine,Division of Behavioral and Social Sciences and Education,Board on Environmental Change and Society,Health and Medicine Division,Food and Nutrition Board,Division on Earth and Life Studies,Water Science and Technology Board,Board on Life Sciences,Board on Atmospheric Sciences and Climate,Board on Agriculture and Natural Resources,Committee on Science Breakthroughs 2030: A Strategy for Food and Agricultural Research Pdf

For nearly a century, scientific advances have fueled progress in U.S. agriculture to enable American producers to deliver safe and abundant food domestically and provide a trade surplus in bulk and high-value agricultural commodities and foods. Today, the U.S. food and agricultural enterprise faces formidable challenges that will test its long-term sustainability, competitiveness, and resilience. On its current path, future productivity in the U.S. agricultural system is likely to come with trade-offs. The success of agriculture is tied to natural systems, and these systems are showing signs of stress, even more so with the change in climate. More than a third of the food produced is unconsumed, an unacceptable loss of food and nutrients at a time of heightened global food demand. Increased food animal production to meet greater demand will generate more greenhouse gas emissions and excess animal waste. The U.S. food supply is generally secure, but is not immune to the costly and deadly shocks of continuing outbreaks of food-borne illness or to the constant threat of pests and pathogens to crops, livestock, and poultry. U.S. farmers and producers are at the front lines and will need more tools to manage the pressures they face. Science Breakthroughs to Advance Food and Agricultural Research by 2030 identifies innovative, emerging scientific advances for making the U.S. food and agricultural system more efficient, resilient, and sustainable. This report explores the availability of relatively new scientific developments across all disciplines that could accelerate progress toward these goals. It identifies the most promising scientific breakthroughs that could have the greatest positive impact on food and agriculture, and that are possible to achieve in the next decade (by 2030).

Handbook of Research on Food Science and Technology

Monica Chavez-Gonzalez,Jose Juan Buenrostro-Figueroa,Cristobal N. Aguilar
Handbook of Research on Food Science and Technology Book PDF

Author : Monica Chavez-Gonzalez,Jose Juan Buenrostro-Figueroa,Cristobal N. Aguilar
Publisher : CRC Press
Page : 276 pages
File Size : 47,5 Mb
Release : 2019-01-15
Category : Science
ISBN : 9780429947186

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Handbook of Research on Food Science and Technology by Monica Chavez-Gonzalez,Jose Juan Buenrostro-Figueroa,Cristobal N. Aguilar Pdf

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics. Volume 1 of the 3-volume set focuses on food technology and chemistry. The chapters examine edible coatings, bioactive compounds, essential oils in active food packaging, food industrial wastes as raw material for nanostructure production, and more.

Global Issues in Food Science and Technology

Gustavo V. Barbosa-Canovas,Alan Mortimer,David Lineback,Walter Spiess,Ken Buckle,Paul Colonna
Global Issues in Food Science and Technology Book PDF

Author : Gustavo V. Barbosa-Canovas,Alan Mortimer,David Lineback,Walter Spiess,Ken Buckle,Paul Colonna
Publisher : Academic Press
Page : 520 pages
File Size : 52,9 Mb
Release : 2009-07-22
Category : Technology & Engineering
ISBN : 0080920810

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Global Issues in Food Science and Technology by Gustavo V. Barbosa-Canovas,Alan Mortimer,David Lineback,Walter Spiess,Ken Buckle,Paul Colonna Pdf

A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today. Chosen by an international editorial board, these subjects offer insights into current research and developments and were selected to stimulate additional interest and work in these key areas. The International Union of Food Science and Technology (IUFoST) is a country-membership organization is the sole global food science and technology organization. It is a voluntary, non-profit association of national food science organizations linking the world's best food scientists and technologists. The goals of their work include the international exchange of scientific and technical information, support of international food science and technology progress, the stimulation of appropriate education and training in these areas, and the fostering of professionalism and professional organization within the food science and technology community. *The latest insights into the topics of greatest concern to today's food science and technology professionals *Written by an international group of academic and professional peers, based on select presentations at IUFoST meeting

Experimental Food Science

Anonim
Experimental Food Science Book PDF

Author : Anonim
Publisher : Academic Press
Page : 558 pages
File Size : 41,8 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780323140041

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Experimental Food Science by Anonim Pdf

This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the end of each chapter to provide the needed experience in planning experiments. Emphasizing the relationships between chemical and physical properties, basic formulas and procedures are included in the appendix. Demonstrates the relationships among composition, structure, physical properties, and functional performance in foods Suggested exercises at the end of each chapter provide students with needed experience in designing experiments Extensive bibliographies of food science literature Appendix of basic formulas and procedures

Emerging Technologies in Food Science

Monika Thakur,V. K. Modi
Emerging Technologies in Food Science Book PDF

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.

Sustainable Production Technology in Food

Jose M. Lorenzo,Paulo E.S. Munekata,Francisco J. Barba
Sustainable Production Technology in Food Book PDF

Author : Jose M. Lorenzo,Paulo E.S. Munekata,Francisco J. Barba
Publisher : Academic Press
Page : 236 pages
File Size : 49,8 Mb
Release : 2021-08-06
Category : Technology & Engineering
ISBN : 9780128232200

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Sustainable Production Technology in Food by Jose M. Lorenzo,Paulo E.S. Munekata,Francisco J. Barba Pdf

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. Presents a comprehensive discussion around the technological advances of sustainable food production Addresses the current relationship between food production and sustainability Focuses on how technology can impact the sustainability of the food production system

Probiotics and Prebiotics in Foods

Adriano Gomes da Cruz,C. Senaka Ranadheera,Filomena Nazzaro,Amir Mortazavian
Probiotics and Prebiotics in Foods Book PDF

Author : Adriano Gomes da Cruz,C. Senaka Ranadheera,Filomena Nazzaro,Amir Mortazavian
Publisher : Academic Press
Page : 346 pages
File Size : 49,9 Mb
Release : 2021-03-23
Category : Health & Fitness
ISBN : 9780128199091

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Probiotics and Prebiotics in Foods by Adriano Gomes da Cruz,C. Senaka Ranadheera,Filomena Nazzaro,Amir Mortazavian Pdf

Probiotic and Prebiotics in Foods: Challenges, Innovations, and Advances reviews recent advances, innovations, and challenges in probiotics/prebiotics in food and beverages. The book presents up-to-date, novel and extensive information regarding recent research and applications in probiotics and prebiotics in food. Sections address probiotics, prebiotics, paraprobiotics and postbiotics, probiotics, prebiotics and bucal health, probiotics, prebiotics and obesity, probiotics, prebiotics and sleep quality, in vitro and in vivo assays for selection of probiotics, probiotics and mycotoxins, edible films added to probiotic and prebiotics, predictive microbiology applied to development of probiotic foods, non-bovine milk products as probiotic and prebiotic foods, emerging technologies, and much more. Written for food scientists, nutritionists, health professionals, food product developers, microbiologists, those working in food safety, and graduate students and researchers working in academia, this book is a welcomed resource on the topics discussed. Includes coverage of both dairy and non-dairy probiotics, prebiotics and symbiotic food products Discusses the efficacy of food substrate in probiotic and prebiotic delivery Presents predictive microbiology models

Innovative Food Science and Emerging Technologies

Sabu Thomas,Rajendran Rajakumari,Anne George,Nandakumar Kalarikkal
Innovative Food Science and Emerging Technologies Book PDF

Author : Sabu Thomas,Rajendran Rajakumari,Anne George,Nandakumar Kalarikkal
Publisher : CRC Press
Page : 620 pages
File Size : 44,6 Mb
Release : 2018-09-03
Category : Technology & Engineering
ISBN : 9781351360265

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Innovative Food Science and Emerging Technologies by Sabu Thomas,Rajendran Rajakumari,Anne George,Nandakumar Kalarikkal Pdf

This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the ever-growing demand for the supply and production of healthier foods. Distinguished scientists specializing in various disciplines discuss basic studies, applications, recent advances, difficulties, and breakthroughs in the field. The volume includes informative discussions and new research on food formulations, manufacturing techniques, biodegradably flexible packaging, packaged foods, beverages, fruits and vegetable processing, fisheries, milk and milk products, frozen food and thermo processing, grain processing, meat and poultry processing, rheological characteristics of foods, heat exchangers in the food industry, food and health (including natural cures and food supplements), spice and spice processing, and more.

Novel Technologies in Food Science

Anna McElhatton,Paulo José do Amaral Sobral
Novel Technologies in Food Science Book PDF

Author : Anna McElhatton,Paulo José do Amaral Sobral
Publisher : Springer Science & Business Media
Page : 433 pages
File Size : 53,6 Mb
Release : 2011-11-17
Category : Technology & Engineering
ISBN : 9781441978806

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Novel Technologies in Food Science by Anna McElhatton,Paulo José do Amaral Sobral Pdf

The book covers novel technologies, including high pressure, antimicrobials, and electromagnetism, and their impact.

Handbook of Research on Food Science and Technology

Monica Lizeth Chavez-Gonzalez,Jose Juan Buenrostro-Figueroa,Cristobal N. Aguilar
Handbook of Research on Food Science and Technology Book PDF

Author : Monica Lizeth Chavez-Gonzalez,Jose Juan Buenrostro-Figueroa,Cristobal N. Aguilar
Publisher : CRC Press
Page : 375 pages
File Size : 53,6 Mb
Release : 2019-01-15
Category : Science
ISBN : 9780429947117

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Handbook of Research on Food Science and Technology by Monica Lizeth Chavez-Gonzalez,Jose Juan Buenrostro-Figueroa,Cristobal N. Aguilar Pdf

This handbook series consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks include relevant information on modernization and improvements in the food industry. In volume 2 of the 3-volume set, the chapters examine bioactive compounds in food biotechnology, potential and risks of pigmented-grain corn, technological advances in the production of phytases, phytochemical molecules from food waste, control of food-borne pathogen bacteria, and more.

Innovations in Food Technology

Pragya Mishra,Raghvendra Raman Mishra,Charles Oluwaseun Adetunji
Innovations in Food Technology Book PDF

Author : Pragya Mishra,Raghvendra Raman Mishra,Charles Oluwaseun Adetunji
Publisher : Springer Nature
Page : 522 pages
File Size : 49,6 Mb
Release : 2020-10-12
Category : Medical
ISBN : 9789811561214

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Innovations in Food Technology by Pragya Mishra,Raghvendra Raman Mishra,Charles Oluwaseun Adetunji Pdf

This book gathers a collection of essays that describe recent innovations in food technology including food processing, packaging, food safety, and novel ingredients. By 2050, the world will face the challenge of having to feed an estimated 9 billion people. In order to meet that challenge, innovations in food research are of the utmost importance. The book is divided into four sections, each of which explores an important aspect like food processing, food microbiology, and nutritional security. Written by respected scholars in the field, the respective chapters discuss a range of new and enhanced food materials, as well as processing innovations to extend shelf life and reduce toxic effects. The book also addresses the health potential of various nutraceuticals, bio-absorption of metals and their positive impacts on living systems, as well as methods for reducing food wastage, preventing the loss of nutritive value, and preserving or enhancing palatability. Given its scope, the book will be highly interesting for food scientists, both in academia and the food industry. It will also benefit advanced graduate students and senior researchers.