Описание: < p="">This volume delivers a systematic overview of nanotechnology in the development of edible food packaging with noteworthy characteristics for improved food quality. It covers current research trends, history outlines, and state of the global marketin combination with associated biomaterials and synthesis strategies. The contents detail the use of various emerging bionanostructured materials such as cellulose nanostructures, chitosan nanostructures, and more.It further deliberates an in-depth discussion on various synthesis strategies and routes for the development of edible food packaging in terms of utilizing various nanosystems such as polymeric nanocomposites, nanoencapsulation systems, nanoemulsion systems, and others.Further, it also discusses experimental practices for bionanostructured and edible packaging materials to check the effectivity in terms of offering enhanced shelf life of food products.
It also touches upon the socio-techno challenges in-line with developing edible packaging materials using nanotechnology for high performance packaging application. The book is an excellent guide for both the academia and industry especially early career professionals in edible food packaging sectors for selecting proper biomaterial involvingbiofillers, modifiers, cross linkers, compatibilizers and others to enhance the property of edible food packaging for targeted features. ^
Описание: This book provides a comprehensive review of the benefits of an unbroken cold chain in developing countries and focuses on the critical role of extension education in the implementation of cold chain management.
Автор: Dutt Tripathi Название: Novel Food Grade Enzymes ISBN: 9811912874 ISBN-13(EAN): 9789811912870 Издательство: Springer Рейтинг: Цена: 13974.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book covers all the aspects of food-grade enzymes, including their classification, kinetics, microbial production, biosynthetic pathways, commodity-wise industrial applications, and downstream processing strategies. The broad focus of this book is on the application of various classes of enzymes in dairy, fruits and vegetables, cereals and oilseeds, meat and poultry, and brewing and food packaging industries. Certain recent areas such as nanotechnological perspective in enzyme immobilization, infusion strategies as well as its efficient usage in food packaging and preservation are some of the salient highlights of this book. This book also discusses the aspects related to application of enzymes in functional food development and shelf life extension of various commodities food products. This book is beneficial for researchers, students, entrepreneurs, and industry experts in broad disciplines such as food processing, food biotechnology, food microbiology, biochemistry, agriculture, biotechnology, biochemical engineering, and bioprocess technology.
Автор: Mohammad U. H. Joardder; Mahadi Hasan Masud Название: Food Preservation in Developing Countries: Challenges and Solutions ISBN: 3030115291 ISBN-13(EAN): 9783030115296 Издательство: Springer Рейтинг: Цена: 20962.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: 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.
Автор: Pedro Dinis Gaspar, Pedro Dinho da Silva Название: Novel Technologies and Systems for Food Preservation ISBN: 1522578943 ISBN-13(EAN): 9781522578949 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 50450.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: 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, these items, when not properly preserved, can lead to severe food-borne illnesses that can be fatal. Thus, countless studies are now geared towards the processing, distributing, and safe storage of foods. Novel Technologies and Systems for Food Preservation is an essential reference source that discusses novel and emerging cooling and heating technologies, processes, and systems for food preservation, as well as improvements for control and monitoring systems that aim to foster energy efficiency, equipment safety, and performance. Additionally, it looks at concepts that may be useful for the development of new policies and legislation concerning food preservation. Featuring research on topics such as energy efficiency, food quality, and legislation policies, this book is ideally designed for government officials, policymakers, food and service industry professionals, food safety inspectors, researchers, academicians, and students.
Автор: Theron, Maria M. , Lues, J. F. Rykers Название: Organic Acids and Food Preservation ISBN: 0367383632 ISBN-13(EAN): 9780367383633 Издательство: Taylor&Francis Рейтинг: Цена: 9798.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Although organic acids have been used to counteract pathogens in food for many years, there is a glaring need to assess and improve their continued effectiveness and sustainability. There is also a growing demand for foods that are produced using milder treatments (e.g., less heat, salt, sugar, and chemicals) and newer technologies to prevent the growth of dangerous bacteria.
Organic Acids and Food Preservation concentrates on safe and effective techniques for applying organic acids to prevention of bacterial growth. Despite the wide range of potentially useful antimicrobials, relatively few are suitable in practice-and this invaluable hands-on guide explains why. With its wealth of information and rare focus solely on the subject, it provides practical tools that can be used in the food industry, various academic disciplines, research, education, and food technology fields to better understand the problem and develop optimal solutions.
Why are preservative strategies ineffective?
Why are microorganisms becoming acid tolerant and resistant in other ways?
To answer these and other key questions, the authors combine research findings from industries and laboratories around the globe, specific application regimen, future prospects, and other information that is vital to the successful use of organic acids as food preservatives. After outlining challenges that the food industry faces from modern consumer trends, food legislation, and other obstacles, this book then explores possible solutions that are applicable not only to food science but to microbiology, food science, food technology, biochemistry, and biotechnology. It will become a valuable addition to the library of any scientist or researcher working in these and other fields.
Автор: Chemat, Farid Название: Green Food Processing Techniques ISBN: 0128153539 ISBN-13(EAN): 9780128153536 Издательство: Elsevier Science Рейтинг: Цена: 26444.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of Green Food Processing by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener.
The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients.
Описание: In recent years, professionals have combined nutrition, health, and engineering sciences to develop new technologies within the food industry. As we are beginning to shift focus on how we view the health benefits of various food products, perseveration and processing techniques have become much more vital. New developments regarding how we store and preserve food are emerging rapidly, making it necessary for research to be done that studies the latest scientific improvements and contemporary methods of food processing. Technological Developments in Food Preservation, Processing, and Storage is a collection of innovative research on the latest developments and advancements of preservation technologies and storage methods within the food processing industry. While highlighting topics including nutritional supplements, microfiltration, and thermal technology, this book is ideally designed for biologists, nutrition scientists, health professionals, engineers, government officials, policymakers, food service professionals, industry practitioners, researchers, academicians, and students.
Novel Food Preservation Processes: Validation, Principles and Approaches discusses and recommend activities for bench top, pilot, prototype and commercial high hydrostatic pressure (HPP) and ultraviolet (UV) systems validation. Among a number of technologies that are currently investigated for premium food processing, HPP and UV are non-thermal alternatives to pasteurization approved by regulatory agencies and recognized as the simplest and environmentally friendly ways to destroy pathogenic organisms with no impact on quality and nutrition value.
The book then explores issues of equipment scalability, selection of microorganisms of concern and their surrogates, validation and verification of critical processing conditions, treatment uniformity, process control and instrumentation, besides sanitary design, discussed in order to facilitate HPP and UV technologies implementation, mitigating risks during production and processing. Additionally, final chapters deal with the selection of suitable surrogates that can be used in validation studies and procedures for their selection. The book also encloses case studies of validation of UV and HPP systems for pathogen reduction in juice.
Edited by the main experts in the field of non-thermal food processing, this title is a guide for food process developers from starting to final point of the development and validation.
Описание: In recent years, professionals have combined nutrition, health, and engineering sciences to develop new technologies within the food industry. As we are beginning to shift focus on how we view the health benefits of various food products, perseveration and processing techniques have become much more vital. New developments regarding how we store and preserve food are emerging rapidly, making it necessary for research to be done that studies the latest scientific improvements and contemporary methods of food processing. Technological Developments in Food Preservation, Processing, and Storage is a collection of innovative research on the latest developments and advancements of preservation technologies and storage methods within the food processing industry. While highlighting topics including nutritional supplements, microfiltration, and thermal technology, this book is ideally designed for biologists, nutrition scientists, health professionals, engineers, government officials, policymakers, food service professionals, industry practitioners, researchers, academicians, and students.
Автор: Jordan Lisa Название: Food Processing and Preservation Technology ISBN: 168286653X ISBN-13(EAN): 9781682866535 Издательство: Неизвестно Рейтинг: Цена: 23655.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Bridging the Information Gap. Imagining the healthcare of the future is an interesting exercise, and although nobody can predict precisely what systems might operate in ten years time, the possibilities which already exist can give us a clue as to how healthcare may be managed by 2030.This book presents papers from the conference Healthcare of the Future, held in Biel/Bienne, Switzerland, on 5 April 2019. The conference reflects some of the results of a two year multi-stakeholder Swiss research program in medical informatics. The research program, which began in 2016, saw 25 stakeholders cooperating for an integrated cross-sectoral
Автор: Grumezescu, Alexandru Mih Название: Food Preservation ISBN: 0128043032 ISBN-13(EAN): 9780128043035 Издательство: Elsevier Science Рейтинг: Цена: 23244.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
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.
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