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Food Chemistry

Author: Mousumi Sen

Publisher: John Wiley & Sons

Published: 2022-01-19

Total Pages: 500

ISBN-13: 1119791618

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FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food. Food Chemistry: The Role of Additives, Preservatives and Adulteration is designed to present basic information on the composition of foods and the chemical and physical changes that their characteristics undergo during processing, storage, and handling. Details concerning recent developments and insights into the future of food chemical risk analysis are presented, along with topics such as food chemistry, the role of additives, preservatives, and food adulteration, food safety objectives, risk assessment, quality assurance, and control. Moreover, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection are covered, as well as sensor technology, environmental control, and safety. The book also presents detailed information about the chemistry of each major class of food additive and their multiple functionalities. In addition, numerous recent findings are covered, along with an explanation of how their quality is ascertained and consumer safety ensured. Audience The core audience of this book include food technologists, food chemists, biochemists, biotechnologists, food, and beverage technologists, and nanoscientists working in the field of food chemistry, food technology, and food and nanoscience. In addition, R&D experts, researchers in academia and industry working in food science/safety, and process engineers in industries will find this book extremely valuable.

Book Synopsis Food Chemistry by : Mousumi Sen

Download or read book Food Chemistry written by Mousumi Sen and published by John Wiley & Sons. This book was released on 2022-01-19 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food. Food Chemistry: The Role of Additives, Preservatives and Adulteration is designed to present basic information on the composition of foods and the chemical and physical changes that their characteristics undergo during processing, storage, and handling. Details concerning recent developments and insights into the future of food chemical risk analysis are presented, along with topics such as food chemistry, the role of additives, preservatives, and food adulteration, food safety objectives, risk assessment, quality assurance, and control. Moreover, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection are covered, as well as sensor technology, environmental control, and safety. The book also presents detailed information about the chemistry of each major class of food additive and their multiple functionalities. In addition, numerous recent findings are covered, along with an explanation of how their quality is ascertained and consumer safety ensured. Audience The core audience of this book include food technologists, food chemists, biochemists, biotechnologists, food, and beverage technologists, and nanoscientists working in the field of food chemistry, food technology, and food and nanoscience. In addition, R&D experts, researchers in academia and industry working in food science/safety, and process engineers in industries will find this book extremely valuable.

Preservation of Foods with Pulsed Electric Fields

Author:

Publisher: Elsevier

Published: 1999-05-25

Total Pages: 215

ISBN-13: 0080539467

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Preservation of Foods with Pulsed Electric Fields discusses the basics of high voltage PEF as a low temperature food processing method, and the application of this technology in food preservation. This technology is attracting a great deal of interest around the world because it is more cost effective than conventional systems due to the conservative nature of PEF. This book thoroughly covers the electrical and food engineering aspects, as well as the food science components (i.e. food microbiology, enzyme inactivation kinetics, and sensory evaluation). Fundamentals of high intensity pulsed electric fields Design of PEF processing equipment Biological principles for microbial inactivation in electric fields PEF-induced biological changes PEF inactivation of vegetable cells, spores, and enzymes in foods Food processing by PEF HACCP in PEF processing PEF in the food industry for the new millennium

Book Synopsis Preservation of Foods with Pulsed Electric Fields by :

Download or read book Preservation of Foods with Pulsed Electric Fields written by and published by Elsevier. This book was released on 1999-05-25 with total page 215 pages. Available in PDF, EPUB and Kindle. Book excerpt: Preservation of Foods with Pulsed Electric Fields discusses the basics of high voltage PEF as a low temperature food processing method, and the application of this technology in food preservation. This technology is attracting a great deal of interest around the world because it is more cost effective than conventional systems due to the conservative nature of PEF. This book thoroughly covers the electrical and food engineering aspects, as well as the food science components (i.e. food microbiology, enzyme inactivation kinetics, and sensory evaluation). Fundamentals of high intensity pulsed electric fields Design of PEF processing equipment Biological principles for microbial inactivation in electric fields PEF-induced biological changes PEF inactivation of vegetable cells, spores, and enzymes in foods Food processing by PEF HACCP in PEF processing PEF in the food industry for the new millennium

The Home Preserving Bible

Author: Carole Cancler

Publisher: Penguin

Published: 2012-10-02

Total Pages: 529

ISBN-13: 161564296X

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Learn to preserve your food at home with this ultimate guidebook! The Home Preserving Bible thoroughly details every type of preserving-for both small and large batches-with clear, step-by-step instructions. An explanation of all the necessary equipment and safety precautions is covered as well. But this must have reference isn't for the novice only; it's filled with both traditional and the latest home food preservation methods. More than 350 delicious recipes are included-both timeless recipes people expect and difficult-to-find recipes.

Book Synopsis The Home Preserving Bible by : Carole Cancler

Download or read book The Home Preserving Bible written by Carole Cancler and published by Penguin. This book was released on 2012-10-02 with total page 529 pages. Available in PDF, EPUB and Kindle. Book excerpt: Learn to preserve your food at home with this ultimate guidebook! The Home Preserving Bible thoroughly details every type of preserving-for both small and large batches-with clear, step-by-step instructions. An explanation of all the necessary equipment and safety precautions is covered as well. But this must have reference isn't for the novice only; it's filled with both traditional and the latest home food preservation methods. More than 350 delicious recipes are included-both timeless recipes people expect and difficult-to-find recipes.

Microbial Control and Food Preservation

Author: Vijay K. Juneja

Publisher: Springer

Published: 2018-01-23

Total Pages: 430

ISBN-13: 1493975560

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This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described.

Book Synopsis Microbial Control and Food Preservation by : Vijay K. Juneja

Download or read book Microbial Control and Food Preservation written by Vijay K. Juneja and published by Springer. This book was released on 2018-01-23 with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt: This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described.

Food Preservation in Developing Countries: Challenges and Solutions

Author: Mohammad U. H. Joardder

Publisher: Springer

Published: 2019-04-23

Total Pages: 245

ISBN-13: 3030115305

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This text identifies common mistakes and challenges in food preservation in developing countries, offering solutions which can play a significant role in reducing food waste in these countries. The book offers critical analysis of current preservation techniques for fruits and vegetables, meat, fish, dairy, and grain, identifying key mistakes and challenges and proposing effective solutions. Feasibility tests for implementing these innovative approaches are also presented. A well-rounded study of the various causes of food waste in developing nations, this book plays a key role in bringing effective food preservation methods to the developing world. Food Preservation in Developing Countries: Challenges and solutions studies common food preservation techniques for fruits and vegetables, fish, meat, dairy, and grains, pinpointing the areas where waste occurs due to transportation, contamination, and low quality post processing. Innovative potential solutions are presented, including the feasibility of implementation of these advanced preservation techniques. The book takes a critical look at barriers to proper food preservation in these regions and offers practical solutions which can be implemented in a cost effective and timely manner. With almost one third of the world's food supply wasted each year and 13% of the world's inhabitants going hungry, this is an incredibly important and timely text.

Book Synopsis Food Preservation in Developing Countries: Challenges and Solutions by : Mohammad U. H. Joardder

Download or read book Food Preservation in Developing Countries: Challenges and Solutions written by Mohammad U. H. Joardder and published by Springer. This book was released on 2019-04-23 with total page 245 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text identifies common mistakes and challenges in food preservation in developing countries, offering solutions which can play a significant role in reducing food waste in these countries. The book offers critical analysis of current preservation techniques for fruits and vegetables, meat, fish, dairy, and grain, identifying key mistakes and challenges and proposing effective solutions. Feasibility tests for implementing these innovative approaches are also presented. A well-rounded study of the various causes of food waste in developing nations, this book plays a key role in bringing effective food preservation methods to the developing world. Food Preservation in Developing Countries: Challenges and solutions studies common food preservation techniques for fruits and vegetables, fish, meat, dairy, and grains, pinpointing the areas where waste occurs due to transportation, contamination, and low quality post processing. Innovative potential solutions are presented, including the feasibility of implementation of these advanced preservation techniques. The book takes a critical look at barriers to proper food preservation in these regions and offers practical solutions which can be implemented in a cost effective and timely manner. With almost one third of the world's food supply wasted each year and 13% of the world's inhabitants going hungry, this is an incredibly important and timely text.

Application of Alternative Food-Preservation Technologies to Enhance Food Safety and Stability

Author: Antonio Bevilacqua

Publisher: Bentham Science Publishers

Published: 2010-12-02

Total Pages: 215

ISBN-13: 1608050963

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"The book covers the applications of some alternative approaches for prolonging food shelf life. The book describes the role of food safety objectives, natural compounds (such as oils and microbial enzymes), pressure and atmospheric techniques and alternat"

Book Synopsis Application of Alternative Food-Preservation Technologies to Enhance Food Safety and Stability by : Antonio Bevilacqua

Download or read book Application of Alternative Food-Preservation Technologies to Enhance Food Safety and Stability written by Antonio Bevilacqua and published by Bentham Science Publishers. This book was released on 2010-12-02 with total page 215 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The book covers the applications of some alternative approaches for prolonging food shelf life. The book describes the role of food safety objectives, natural compounds (such as oils and microbial enzymes), pressure and atmospheric techniques and alternat"

Alternative Food Preservation Techniques

Author: Oscar Higgins

Publisher: Independently Published

Published: 2024-01-15

Total Pages: 0

ISBN-13:

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The new era of food preservation at your fingertips! Are you looking for economical solutions to preserve fresh produce longer? Do you want to enjoy out-of-season produce without preservatives? Do you want to learn how to stock your pantry with some well-tried food preservation methods? You now have the perfect guide to give you new insight into innovative techniques! With rising food and food processing prices, along with decreasing quality, knowing you can stock up on homegrown produce without raising your electricity bill is a dream come true. This book will teach you how to do this through several methods, regardless of your experience level. You can find plenty of amazing ideas in this book, including: Traditional Food Preservation - Understand what traditional food preservation entails. The Art of Dehydration - Learn about the art of drying foods through various dehydration methods. Flavor Cultivation - Learn how to cultivate the best flavors through fermentation. How to Preserve Flavor - Explore how to use pickling and brining methods to preserve flavor in liquids. Enhance Flavor through Smoking - Gain comprehensive insight into flavor enhancement and preservation through smoking. Learn about Cold Storage - Learn how to store your food for months in traditional cold storage. Find a Collection of Creative Recipes - Gain the ability to find creative uses for your traditional preserves, including incorporating them into modern dishes and new recipes. And much more! With its reader-friendly design and easy-to-follow, practical instructions, this book will empower you with the knowledge and skills needed to effectively preserve food using techniques beyond traditional methods, like canning and freezing. So what are you waiting for? Add this book to your cart now to begin this unique traditional culinary journey!

Book Synopsis Alternative Food Preservation Techniques by : Oscar Higgins

Download or read book Alternative Food Preservation Techniques written by Oscar Higgins and published by Independently Published. This book was released on 2024-01-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The new era of food preservation at your fingertips! Are you looking for economical solutions to preserve fresh produce longer? Do you want to enjoy out-of-season produce without preservatives? Do you want to learn how to stock your pantry with some well-tried food preservation methods? You now have the perfect guide to give you new insight into innovative techniques! With rising food and food processing prices, along with decreasing quality, knowing you can stock up on homegrown produce without raising your electricity bill is a dream come true. This book will teach you how to do this through several methods, regardless of your experience level. You can find plenty of amazing ideas in this book, including: Traditional Food Preservation - Understand what traditional food preservation entails. The Art of Dehydration - Learn about the art of drying foods through various dehydration methods. Flavor Cultivation - Learn how to cultivate the best flavors through fermentation. How to Preserve Flavor - Explore how to use pickling and brining methods to preserve flavor in liquids. Enhance Flavor through Smoking - Gain comprehensive insight into flavor enhancement and preservation through smoking. Learn about Cold Storage - Learn how to store your food for months in traditional cold storage. Find a Collection of Creative Recipes - Gain the ability to find creative uses for your traditional preserves, including incorporating them into modern dishes and new recipes. And much more! With its reader-friendly design and easy-to-follow, practical instructions, this book will empower you with the knowledge and skills needed to effectively preserve food using techniques beyond traditional methods, like canning and freezing. So what are you waiting for? Add this book to your cart now to begin this unique traditional culinary journey!

Food Preservation

Author: Alexandru Grumezescu

Publisher: Academic Press

Published: 2016-08-31

Total Pages: 794

ISBN-13: 0128043741

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Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food processing and storage conditions. This book will be useful to a wide audience of food science research professionals and professors and students doing research in the field. Describes the effective utilization of nanostructured antimicrobials in toxicological studies and real food systems Offers research strategies for understanding opportunities in antimicrobial nanostructures and the potential challenges of their toxicity Presents diverse applications of nanostructured antimicrobials in food preservation Covers the potential benefits of nanotechnology and methods of risk assessment that ensure food safety

Book Synopsis Food Preservation by : Alexandru Grumezescu

Download or read book Food Preservation written by Alexandru Grumezescu and published by Academic Press. This book was released on 2016-08-31 with total page 794 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food processing and storage conditions. This book will be useful to a wide audience of food science research professionals and professors and students doing research in the field. Describes the effective utilization of nanostructured antimicrobials in toxicological studies and real food systems Offers research strategies for understanding opportunities in antimicrobial nanostructures and the potential challenges of their toxicity Presents diverse applications of nanostructured antimicrobials in food preservation Covers the potential benefits of nanotechnology and methods of risk assessment that ensure food safety

Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security

Author: Management Association, Information Resources

Publisher: IGI Global

Published: 2020-09-17

Total Pages: 1318

ISBN-13: 1799853551

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The world population is expected to increase exponentially within the next decade, which means that the food demand will increase and so will waste production. The increasing demand for food as well as changes in consumption habits have led to the greater availability and variety of food with a longer shelf life. However, there is a need for effective food waste management and food preservation as wasted food leads to overutilization of water and fossil fuels and increasing greenhouse gas emissions from the degradation of food. The Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security explores methods for reducing waste and cutting food loss in order to help the environment and support local communities as well as solve issues including that of land space. It also provides vital research on the development of plant-based foods, meat-alternative diets, and nutritional outcomes. Highlighting a range of topics such as agricultural production, food supply chains, and sustainable diets, this publication is an ideal reference source for policymakers, sustainable developers, politicians, ecologists, environmentalists, corporate executives, farmers, and academicians seeking current research on food and nutrition security.

Book Synopsis Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security by : Management Association, Information Resources

Download or read book Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security written by Management Association, Information Resources and published by IGI Global. This book was released on 2020-09-17 with total page 1318 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world population is expected to increase exponentially within the next decade, which means that the food demand will increase and so will waste production. The increasing demand for food as well as changes in consumption habits have led to the greater availability and variety of food with a longer shelf life. However, there is a need for effective food waste management and food preservation as wasted food leads to overutilization of water and fossil fuels and increasing greenhouse gas emissions from the degradation of food. The Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security explores methods for reducing waste and cutting food loss in order to help the environment and support local communities as well as solve issues including that of land space. It also provides vital research on the development of plant-based foods, meat-alternative diets, and nutritional outcomes. Highlighting a range of topics such as agricultural production, food supply chains, and sustainable diets, this publication is an ideal reference source for policymakers, sustainable developers, politicians, ecologists, environmentalists, corporate executives, farmers, and academicians seeking current research on food and nutrition security.

Preservatives and Preservation Approaches in Beverages

Author: Alexandru Grumezescu

Publisher: Academic Press

Published: 2019-07-17

Total Pages: 558

ISBN-13: 012816686X

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Preservatives for the Beverage Industry, Volume Fifteen, a new release in The Science of Beverages series, is a valuable resource that discusses preservatives and their impact in the beverage industry, including potential health impacts. The book takes a broad, multidisciplinary approach to explore both conventional and novel approaches of the types and uses of preservatives. The latest applications and techniques to reduce the use of non-natural or health-threatening preservation elements are also covered. This is a must-have reference for anyone who needs to increase their technical-scientific knowledge in this field. Includes information on the use of hurdle technology in the preservation of beverages Provides the latest research and impact of antimicrobial use in the beverages industry Presents the benefits and risks of preservatives to ensure safety in beverage products

Book Synopsis Preservatives and Preservation Approaches in Beverages by : Alexandru Grumezescu

Download or read book Preservatives and Preservation Approaches in Beverages written by Alexandru Grumezescu and published by Academic Press. This book was released on 2019-07-17 with total page 558 pages. Available in PDF, EPUB and Kindle. Book excerpt: Preservatives for the Beverage Industry, Volume Fifteen, a new release in The Science of Beverages series, is a valuable resource that discusses preservatives and their impact in the beverage industry, including potential health impacts. The book takes a broad, multidisciplinary approach to explore both conventional and novel approaches of the types and uses of preservatives. The latest applications and techniques to reduce the use of non-natural or health-threatening preservation elements are also covered. This is a must-have reference for anyone who needs to increase their technical-scientific knowledge in this field. Includes information on the use of hurdle technology in the preservation of beverages Provides the latest research and impact of antimicrobial use in the beverages industry Presents the benefits and risks of preservatives to ensure safety in beverage products