Water Stress In Biological Chemical Pharmaceutical And Food Systems

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Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Gustavo F. Gutiérrez-López,Liliana Alamilla-Beltrán,María del Pilar Buera,Jorge Welti-Chanes,Efrén Parada-Arias,Gustavo V. Barbosa-Cánovas
Water Stress in Biological Chemical Pharmaceutical and Food Systems Book PDF

Author : Gustavo F. Gutiérrez-López,Liliana Alamilla-Beltrán,María del Pilar Buera,Jorge Welti-Chanes,Efrén Parada-Arias,Gustavo V. Barbosa-Cánovas
Publisher : Springer
Page : 667 pages
File Size : 50,5 Mb
Release : 2015-07-23
Category : Science
ISBN : 9781493925780

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Water Stress in Biological, Chemical, Pharmaceutical and Food Systems by Gustavo F. Gutiérrez-López,Liliana Alamilla-Beltrán,María del Pilar Buera,Jorge Welti-Chanes,Efrén Parada-Arias,Gustavo V. Barbosa-Cánovas Pdf

Water Stress Management contains the invited lectures and selected oral and poster presentations of the 11th International Symposium on the Properties of Water (ISOPOW), which was held in Queretaro, Mexico 5-9 September 2010. The text provides a holistic description and discussion of state-of-the-art topics on the role of water in Biological, Chemical, Pharmaceutical and Food systems within a frame of an integrated approach and future trends on the subject. Different points-of-view about the state of water and phase transitions in a variety of substrates are presented. ISOPOW is a non-profit scientific organization whose activities aim at progressing the understanding of the properties of water in food and related biological systems and the exploitation of this understanding in improved raw materials, products and processes in the food, agro food or related industries. The first Symposium was organized in Glasgow, Scotland in 1974. Since then, ISOPOW meetings have promoted the exchange of knowledge between scientists involved in the study of food materials and scientists interested in water from a more basic point of view and the dialogue between academic and industrial scientists/technologists.

Advances in Food Chemistry

O. P. Chauhan
Advances in Food Chemistry Book PDF

Author : O. P. Chauhan
Publisher : Springer Nature
Page : 548 pages
File Size : 51,7 Mb
Release : 2022-10-05
Category : Science
ISBN : 9789811947964

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Advances in Food Chemistry by O. P. Chauhan Pdf

The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It analyses and describes different food components such as water, protein, fat, carbohydrates, minerals, vitamins, pigments, flavors, chemistry of plant tissues and animal tissues, milk, etc. The book also discusses the effect of different food processing operations on the food components. The book brings forth chapters authored by eminent researchers working in the area of Food Science and Technology. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences.

Water Activity in Foods

Gustavo V. Barbosa-Cánovas,Anthony J. Fontana, Jr.,Shelly J. Schmidt,Theodore P. Labuza
Water Activity in Foods Book PDF

Author : Gustavo V. Barbosa-Cánovas,Anthony J. Fontana, Jr.,Shelly J. Schmidt,Theodore P. Labuza
Publisher : John Wiley & Sons
Page : 640 pages
File Size : 40,7 Mb
Release : 2020-05-12
Category : Technology & Engineering
ISBN : 9781118823385

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Water Activity in Foods by Gustavo V. Barbosa-Cánovas,Anthony J. Fontana, Jr.,Shelly J. Schmidt,Theodore P. Labuza Pdf

This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book’s international team of contributors break down the essential principles of water activity and water–food interactions, delineating water’s crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today.

Handbook of Research on Food Processing and Preservation Technologies

Preeti Birwal,Megh R. Goyal,Monika Sharma
Handbook of Research on Food Processing and Preservation Technologies Book PDF

Author : Preeti Birwal,Megh R. Goyal,Monika Sharma
Publisher : CRC Press
Page : 350 pages
File Size : 45,8 Mb
Release : 2021-11-25
Category : Science
ISBN : 9781000404913

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Handbook of Research on Food Processing and Preservation Technologies by Preeti Birwal,Megh R. Goyal,Monika Sharma Pdf

The Handbook of Research on Food Processing and Preservation Technologies is a rich 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of other applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques of the multi-volume set reports on a number of applications of computer-aided techniques for quality evaluation and to secure food quality. The chapter authors present emerging nonthermal approaches for food processing and preservation including a detailed discussion on color measurement techniques, RFID, 3D-food printing, potential of robotics, artificial intelligence, terahertz spectroscopy imaging technique, instrumentation techniques and transducers, food labeling as marketing and quality assurance tool, detection of pesticides, mathematical simulation of moisture sorption in food products, numerical methods and modeling techniques, concept of phase change materials, and dielectric properties of animal source foods. Other volumes in the set include: Volume 1: Nonthermal and Innovative Food Processing Methods Volume 2: Nonthermal Food Preservation and Novel Processing Strategies Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance Along with the other volumes, Handbook of Research on Food Processing and Preservation Technologies provides an abundance of valuable information and will be an excellent reference for researchers, scientists, students, growers, traders, processors, industries, and others.

Non-Equilibrium States and Glass Transitions in Foods

Bhesh R. Bhandari,Yrjö H. Roos
Non Equilibrium States and Glass Transitions in Foods Book PDF

Author : Bhesh R. Bhandari,Yrjö H. Roos
Publisher : Woodhead Publishing
Page : 514 pages
File Size : 48,9 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

Spray Drying Encapsulation of Bioactive Materials

Seid Mahdi Jafari,Ali Rashidinejad
Spray Drying Encapsulation of Bioactive Materials Book PDF

Author : Seid Mahdi Jafari,Ali Rashidinejad
Publisher : CRC Press
Page : 501 pages
File Size : 44,8 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

10th Central European Congress on Food

Muhamed Brka,Zlatan Sarić,Sanja Oručević Žuljević,Enisa Omanović-Mikličanin,Irzada Taljić,Lejla Biber,Alen Mujčinović
10th Central European Congress on Food Book PDF

Author : Muhamed Brka,Zlatan Sarić,Sanja Oručević Žuljević,Enisa Omanović-Mikličanin,Irzada Taljić,Lejla Biber,Alen Mujčinović
Publisher : Springer Nature
Page : 547 pages
File Size : 51,6 Mb
Release : 2022-05-16
Category : Technology & Engineering
ISBN : 9783031047978

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10th Central European Congress on Food by Muhamed Brka,Zlatan Sarić,Sanja Oručević Žuljević,Enisa Omanović-Mikličanin,Irzada Taljić,Lejla Biber,Alen Mujčinović Pdf

This book presents the proceedings of the 10th Central European Congress on Food (CEFood), held on June 11-13, 2020, in Sarajevo, Bosnia and Herzegovina. It reports on recent advances in the area of food science and food technology, and is divided into 5 major topical sections: food analysis, food energy systems, food trends and competitiveness, food and feed chain management, and modern challenges. Offering a timely snapshot of cutting-edge, multidisciplinary research and developments in modern food science and technology, these proceedings facilitate the transfer of these findings to industry. As such, the book will appeal to researchers and professionals in the food and agricultural industries, as well as those at regulatory and food safety agencies.

Drying Technology in Food Processing

Seid Mahdi Jafari,Narjes Malekjani
Drying Technology in Food Processing Book PDF

Author : Seid Mahdi Jafari,Narjes Malekjani
Publisher : Elsevier
Page : 780 pages
File Size : 40,7 Mb
Release : 2023-05-08
Category : Technology & Engineering
ISBN : 9780128227831

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Drying Technology in Food Processing by Seid Mahdi Jafari,Narjes Malekjani Pdf

Drying Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for drying of different food products. These processes and unit operations are very important in terms of qualitative properties and energy usage. Divided into four sections, "Drying basics", "Different dryers in the food industry", "Application of drying in the food industry", and "Design, control, and efficiency of dryers", all chapters emphasize experimental, theoretical, computational and/or applications of food engineering principles and the relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with drying unit operations. Thoroughly explores novel applications of drying unit operations in food industries Strives to help improve the quality and safety of food products with drying technology Reviews alternatives for drying operations

Ultrasound: Advances in Food Processing and Preservation

Daniela Bermudez-Aguirre
Ultrasound Advances in Food Processing and Preservation Book PDF

Author : Daniela Bermudez-Aguirre
Publisher : Academic Press
Page : 556 pages
File Size : 43,5 Mb
Release : 2017-08-11
Category : Technology & Engineering
ISBN : 9780128046142

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Ultrasound: Advances in Food Processing and Preservation by Daniela Bermudez-Aguirre Pdf

Ultrasound is an emerging technology that has been widely explored in food science and technology since the late 1990s. The book is divided into three main areas.Chapters 1 to 5 focus on the basic principles of ultrasound and how the technology works on microbial cells, enzymes, and the chemistry behind the process. Chapters 6 to 15 cover the application of ultrasound in specific food products and processes, discussing changes on food quality and presenting some innovations in food ingredients and enhancement of unit operations. Finally, Chapters 16 to 20 present some topics about manufacture of ultrasound equipment and simulation of the process, the use of the technology to treat food industry wastewater, and an industry perspective. The laws and regulations concerning emerging technologies, such as ultrasound, are also discussed, including the new Food Safety Modernization Act. Provides a clear and comprehensive panorama of ultrasound technology Contains updated research behind this technology Brings the current tested product and future uses Explores potential future use within the food industry

Date Palm

Jameel M Al-Khayri,Shri Mohan Jain,Dennis V. Johnson,Robert R. Krueger
Date Palm Book PDF

Author : Jameel M Al-Khayri,Shri Mohan Jain,Dennis V. Johnson,Robert R. Krueger
Publisher : CABI
Page : 658 pages
File Size : 50,9 Mb
Release : 2023-06-14
Category : Science
ISBN : 9781800620186

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Date Palm by Jameel M Al-Khayri,Shri Mohan Jain,Dennis V. Johnson,Robert R. Krueger Pdf

Date palm (Phoenix dactylifera L.) is a tree belonging to the palm family (Arecaceae) and is cultivated for its sweet edible fruits. Over the past century, it has become a major commercial fruit crop and a key component of agricultural production in the world's subtropical arid and semiarid regions. A crop suited both to the low-input small-farmer and the modern high-input commercial plantation, the date palm provides a livelihood for millions of people living in marginal land areas where farming options are restricted. Date palm is mainly grown for its fruits, but the whole tree is utilized. Research into date palm improvement for fruit production in recent decades has brought about improved elite cultivars, stress and pathogen resistance, and enhanced postharvest technologies. These developments have led to revised recommendations for date palm producers, and increased opportunity to promote novel fruit products. With contributions from leading international experts, this is a valuable resource for researchers and students in horticulture, as well as date palm growers and processors.

Reducing Salt in Foods

Cindy Beeren,Kathy Groves,Pretima M. Titoria
Reducing Salt in Foods Book PDF

Author : Cindy Beeren,Kathy Groves,Pretima M. Titoria
Publisher : Woodhead Publishing
Page : 298 pages
File Size : 53,8 Mb
Release : 2019-06-18
Category : Technology & Engineering
ISBN : 9780081009338

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Reducing Salt in Foods by Cindy Beeren,Kathy Groves,Pretima M. Titoria Pdf

Reducing Salt in Foods, Second Edition, presents updated strategies for reducing salt intake. The book contains comprehensive information on a wide range of topics, including the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of salt labeling. Consumer perceptions of salt and views on salt reduction in different countries are also discussed, as are taste, processing and preservation functions of salt and salt reduction strategies. Final sections discuss salt reduction in particular food groups, including meat and poultry, seafood, bread, snack foods, dairy products and canned foods, each one including a case study. This updated edition also includes a new section on the future of salt reduction, the development of new ingredients to replace salt, salt reduction in catering, and how to teach new generations to adjust salt levels from an early age. Completely revised and updated with an overview of the latest developments in salt reduction Presents guidelines to help with reducing salt in specific product groups Presents a new section on the future of salt reduction, development of new ingredients to replace salt, salt reduction in catering and how to teach new generations to adjust salt levels from an early age Contains new chapters on preservation issues, taste issues and processing issues when reducing salt in food, along with case studies that illustrate salt reduction

Processing of Fruits and Vegetables

Khursheed Alam Khan,Megh R. Goyal,Abhimannyu A Kalne
Processing of Fruits and Vegetables Book PDF

Author : Khursheed Alam Khan,Megh R. Goyal,Abhimannyu A Kalne
Publisher : CRC Press
Page : 324 pages
File Size : 53,5 Mb
Release : 2019-05-13
Category : Science
ISBN : 9780429013287

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Processing of Fruits and Vegetables by Khursheed Alam Khan,Megh R. Goyal,Abhimannyu A Kalne Pdf

This volume looks at new and established processing technologies for fruits and vegetables, taking into consideration the physical and biochemical properties of fruits and vegetables and their products, the challenges of the processing industry, the effect of processing on nutritional content, economic utilization of bio-wastes and byproducts, and much more. Divided into several sections, the volume covers: processing and antioxidant/enzyme profiles of fruits and vegetables (role of antioxidants and enzymes in processing, use of solar energy in processing, and techniques used in making processed products from fruits and vegetables) novel processing technologies in fruits and vegetables (ultraviolet light, pulsed light technology, hurdle technology, physical and biochemical properties) the challenges and solutions in waste reduction, negative effects of processing, and effects of processing on vitamins of fruits and vegetables

Water Properties in Food, Health, Pharmaceutical and Biological Systems

David S. Reid,Tanaboon Sajjaanantakul,Peter J. Lillford,Sanguansri Charoenrein
Water Properties in Food Health Pharmaceutical and Biological Systems Book PDF

Author : David S. Reid,Tanaboon Sajjaanantakul,Peter J. Lillford,Sanguansri Charoenrein
Publisher : John Wiley & Sons
Page : 802 pages
File Size : 49,9 Mb
Release : 2010-07-06
Category : Technology & Engineering
ISBN : 9780813812731

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Water Properties in Food, Health, Pharmaceutical and Biological Systems by David S. Reid,Tanaboon Sajjaanantakul,Peter J. Lillford,Sanguansri Charoenrein Pdf

This title focuses on the comprehension of the properties of water in foods, enriched by the approaches from polymer and materials sciences, and by the advances of analytical techniques. The International Symposium on the Properties of Water (ISOPOW) promotes the exchange of knowledge between scientists involved in the study of food materials and scientists interested in water from a more basic point of view and the dialogue between academic and industrial scientists/technologists. This comprehensive book covers the topics presented at the 10th ISOPOW held in Bangkok, Thailand in 2007, including water dynamics in various systems, the role of water in functional food and nano-structured biomaterials. Special features include: Latest findings in the properties of water in food, pharmaceutical and biological systems Coverage of the 10th International Symposium on the Properties of Water (ISOPOW) Includes water dynamics, water in foods stability, and water in micro and nano-structured food and biomaterials Reflects the vast array of research and applications of water world wide

Exotic Fruits Reference Guide

Sueli Rodrigues,Ebenezer de Oliveira Silva,Edy Sousa de Brito
Exotic Fruits Reference Guide Book PDF

Author : Sueli Rodrigues,Ebenezer de Oliveira Silva,Edy Sousa de Brito
Publisher : Academic Press
Page : 488 pages
File Size : 52,9 Mb
Release : 2018-01-05
Category : Technology & Engineering
ISBN : 9780128031537

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Exotic Fruits Reference Guide by Sueli Rodrigues,Ebenezer de Oliveira Silva,Edy Sousa de Brito Pdf

Exotic Fruits Reference Guide is the ultimate, most complete reference work on exotic fruits from around the world. The book focuses on exotic fruit origin, botanical aspects, cultivation and harvest, physiology and biochemistry, chemical composition and nutritional value, including phenolics and antioxidant compounds. This guide is in four-color and contains images of the fruits, in addition to their regional names and geographical locations. Harvest and post-harvest conservation, as well as the potential for industrialization, are also presented as a way of stimulating interest in consumption and large scale production. Covers exotic fruits found all over the world, described by a team of global contributors Provides quick and easy access to botanical information, biochemistry, fruit processing and nutritional value Features four-color images throughout for each fruit, along with its regional name and geographical location Serves as a useful reference for researchers, industrial practitioners and students

Water Properties of Food, Pharmaceutical, and Biological Materials

Maria del Pilar Buera,Jorge Welti-Chanes,Peter J. Lillford,Horacio R. Corti
Water Properties of Food Pharmaceutical and Biological Materials Book PDF

Author : Maria del Pilar Buera,Jorge Welti-Chanes,Peter J. Lillford,Horacio R. Corti
Publisher : CRC Press
Page : 789 pages
File Size : 45,6 Mb
Release : 2006-01-13
Category : Technology & Engineering
ISBN : 9781420001181

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Water Properties of Food, Pharmaceutical, and Biological Materials by Maria del Pilar Buera,Jorge Welti-Chanes,Peter J. Lillford,Horacio R. Corti Pdf

Unique and informative, Water Properties of Food, Pharmaceutical, and Biological Materials is based on lectures and papers given by leading international researchers at the 9th International Symposium of the Properties of Water in Foods (ISOPOW 9) that took place in September 2004. Each chapter presents an authoritative account of