Light Scattering Technology for Food Property, Quality and Safety Assessment

Light Scattering Technology for Food Property, Quality and Safety Assessment PDF

Author: Renfu Lu

Publisher: CRC Press

Published: 2017-11-22

Total Pages: 483

ISBN-13: 131535487X

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Light Scattering Technology for Food Property, Quality and Safety Assessment discusses the development and application of various light scattering techniques for measuring the structural and rheological properties of food, evaluating composition and quality attributes, and detecting pathogens in food. The first four chapters cover basic concepts, principles, theories, and modeling of light transfer in food and biological materials. Chapters 5 and 6 describe parameter estimation methods and basic techniques for determining optical absorption and scattering properties of food products. Chapter 7 discusses the spatially-resolved measurement technique for determining the optical properties of food and biological materials, whereas Chapter 8 focuses on the time-resolved spectroscopic technique for measuring optical properties and quality or maturity of horticultural products. Chapter 9 examines practical light scattering techniques for nondestructive quality assessment of fruits and vegetables. Chapter 10 presents the theory of light transfer in meat muscle and the measurement of optical properties for determining the postmortem condition and textural properties of muscle foods and meat analogs. Chapter 11 covers the applications of spatially-resolved light scattering techniques for assessing quality and safety of animal products. Chapter 12 looks into light scattering for milk and dairy processing. Chapter 13 examines the applications of dynamic light scattering for measuring the microstructure and rheological properties of food. Chapter 14 shows the applications of a biospeckle technique for assessing the quality and condition of fruits and vegetables. Chapter 15 provides a detailed description of Raman scattering spectroscopic and imaging techniques in food quality and safety assessment. Chapter 16, the final chapter, focuses on applications of light scattering techniques for the detection of food-borne pathogens.

Food Quality and Shelf Life

Food Quality and Shelf Life PDF

Author: Charis M. Galanakis

Publisher: Academic Press

Published: 2019-06-25

Total Pages: 418

ISBN-13: 0128171901

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Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in the performance evaluation of future packaging for fresh produce in the cold chain and temperature management in the supply chain. Presents insights regarding new trends in emerging technologies in the field Includes hot topics, such as modified atmosphere packaging and active materials to improve shelf-life Provides shelf-life assessment and modeling methodologies and accelerated shelf-life testing

Dry Beans and Pulses

Dry Beans and Pulses PDF

Author: Muhammad Siddiq

Publisher: John Wiley & Sons

Published: 2021-12-15

Total Pages: 604

ISBN-13: 1119777135

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Die zweite Auflage des umfassendsten maßgeblichen Referenzwerks zu Erzeugung, Verarbeitung und Nährwert von Trockenbohnen ist jetzt erhältlich. Seit dem Erscheinen der ersten Auflage von Dry Beans and Pulses: Production, Processing, and Nutrition im Jahr 2012 hat die Beliebtheit von Hülsenfrüchten ? über die traditionelle Nutzung hinaus ? als nachhaltige, nährstoffreiche Zutat für Fleischalternativen und andere Lebensmittelprodukte beträchtlich zugenommen. In der vollständig überarbeiteten Neuauflage wird das Thema weiterhin unter Berücksichtigung der gesamten Wertschöpfungskette betrachtet. Die Leserinnen und Leser erhalten aktuelle Informationen über Züchtung, Zusammensetzung, Qualität, Nährwertprofile, Nachernte- und Verarbeitungstechniken, Lebensmittelsicherheit, die Bedeutung für die menschliche Gesundheit und viele weitere Aspekte. Ein Team von mehr als fünfzig Autoren betrachtet die aktuellen Forschungsergebnisse, Verbrauchertrends, neue Produkte und Fragen der Lebensmittelsicherheit bei der Verarbeitung von Trockenbohnen und Veredelungstechniken. Neu hinzugekommene Kapitel beschäftigen sich mit dem Hard-to-cook-Phänomen und anderen lagerungsbedingten Qualitätsmängeln, einer Qualitätsbewertung roher und verarbeiteter Hülsenfrüchte mit innovativen Technologien, der Nutzung von Trockenbohnen und Hülsenfrüchten als Zutat in verschiedenen Lebensmittelprodukten sowie der Produktion, Verarbeitung und dem Nährwertprofil von Faba-Bohnen, Kichererbsen und Linsen. Dieses umfassende Werk, das sich sowohl mit herkömmlich verwendeten als auch mit anderen Bohnenarten befasst, bietet den Leserinnen und Lesern: * Neue Themen, erweiterte Betrachtungen, durchgängig aktualisierte Referenzen sowie zusätzliche Abbildungen und Tabellen * Ausführliche Informationen zu den wichtigsten Aspekten der Produktionstechnologien, der Veredelung und der Kulinologie * Eine Analyse von Produktion und Verbrauch auf globaler Ebene, von Verpackung und Vertrieb sowie der Bioverfügbarkeit der bioaktiven Substanzen im Rahmen der Ernährung * Eine Darstellung der weltweiten Bemühungen zur Verbesserung der Qualität und Nutzung von Trockenbohnen und Hülsenfrüchten * Eine Besprechung der aktuellen Trends und neuer Anwendungen der antioxidativen Eigenschaften von Trockenbohnen als Functional Food * Kapitel aus der Feder von Experten in Fachbereichen wie Pflanzenbau, Gartenbau, Lebensmittelwissenschaft und -technologie, Lebensmittelbiochemie und -technik sowie Ernährungs- und Umweltwissenschaften Die zweite Auflage von Dry Beans and Pulses: Production, Processing, and Nutrition ist eine Pflichtlektüre für Lebensmittel- und Ernährungswissenschaftler, Agronomen, Forscher, Fachleute für Lebensmittelverarbeitung und Lebensmittelsicherheit sowie Lebensmitteltechniker und -chemiker, die sich mit der Verarbeitung von Trockenbohnen und Veredelungstechnologien beschäftigen.

Hyperspectral Imaging in Agriculture, Food and Environment

Hyperspectral Imaging in Agriculture, Food and Environment PDF

Author: Alejandro Isabel Luna Maldonado

Publisher: BoD – Books on Demand

Published: 2018-08-01

Total Pages: 186

ISBN-13: 1789232902

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This book is about the novel aspects and future trends of the hyperspectral imaging in agriculture, food, and environment. The topics covered by this book are hyperspectral imaging and their applications in the nondestructive quality assessment of fruits and vegetables, hyperspectral imaging for assessing quality and safety of meat, multimode hyperspectral imaging for food quality and safety, models fitting to pattern recognition in hyperspectral images, sequential classification of hyperspectral images, graph construction for hyperspectral data unmixing, target visualization method to process hyperspectral image, and soil contamination mapping with hyperspectral imagery. This book is a general reference work for students, professional engineers, and readers with interest in the subject.

Food Biofortification Technologies

Food Biofortification Technologies PDF

Author: Agnieszka Saeid

Publisher: CRC Press

Published: 2017-11-22

Total Pages: 336

ISBN-13: 1351230832

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Biofortification, which can be defined as the process of increasing the content/density of essential nutrients and/or its bioavailability of food with valuable compounds, is a promising means of increasing nutrient intakes. Traditional fortification practices in which exogenous nutrients are added to food can increase the content of nutrients but the use of biofortified foods with nutrients also may deliver the compounds in a more available form, as well as boost the overall relative effectiveness of these foods in raising nutrients status. Food Biofortification Technologies presents the state of the art in the field of novel methods of fortification and agricultural treatments as a way to improve the quality of obtained food products or compounds enriched with valuable nutrients. The book deals with fortification methods and agricultural treatments, which can improve the quality of food products or other agricultural compounds, providing them with a higher density of valuable nutrients. The utilization of novel products, such as feed additives and fertilizers, can avert nutrients depletion in food products. The book describes new and conventional methods of introducing valuable compounds into food components and presents the application of biosorption, bioaccumulation, and utilization of fertilizers in obtaining designer food. Attention is paid to the use of biomass as the carrier of nutrients such as microelements into the food components. The chapters are dedicated to specific food products and their nutrient components. The first chapter discusses the agronomic biofortification with micronutrients where the fertilization strategies are pointed out as a key to plant/cereals fortification. Other chapters present the fortification of animal foodstuffs such as meat, fish, milk, and eggs as well as the fortification of plant foodstuffs such as vegetables, fruits, and cereals. The book also explores advances in food fortification with vitamins and co-vitamins, essential minerals, essential fatty and amino acids, phytonutrients, and enzymes.

Innovative Technologies in Seafood Processing

Innovative Technologies in Seafood Processing PDF

Author: Yesim Ozogul

Publisher: CRC Press

Published: 2019-09-04

Total Pages: 393

ISBN-13: 1000557014

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While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood Processing gives information on advances in chilling, freezing, thawing, and packaging of seafood and also updates knowledge of novel process technologies (high-pressure processing, irradiation, ultrasound, pulsed electric field, microwave and radio frequency, sous vide technology, novel thermal sterilization technologies, ozone and nanotechnological applications, and other innovative technologies such as cold plasma, ohmic heating, infrared heating supercritical carbon dioxide, and high-intensity pulsed light) for the seafood industry. Features Reviews novel process technologies applied in the seafood industry Highlights processing effects on product quality and safety of treated seafood Focuses on the development of safe and effective natural antimicrobials and additives Assesses alternative techniques to utilize fish discards and waste as high value products Further it highlights aspects related to quality of seafood treated with these innovative technologies, effect on food constituents, possible risk, security/safety both of seafood and consumers, the environmental impact, and the legislative aspects. The book also addresses the growing international environmental concern for fish discards and fish waste generated in the seafood processing industries by including a chapter, Advances in Discard and By-Products Processing, which assesses alternative techniques to utilize fish discards and waste as high value products. This book will be of value to researchers and technicians in the food technology area, especially those dealing with seafood.

Advances in Heat Transfer Unit Operations

Advances in Heat Transfer Unit Operations PDF

Author: Georgina Calderon-Dominguez

Publisher: CRC Press

Published: 2016-10-03

Total Pages: 306

ISBN-13: 1315356937

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Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making explains the latest understanding of heat transfer phenomena involved in the baking and freezing of bread and describes the most recent advanced techniques used to produce higher quality bread with a longer shelf life. Heat transfer phenomena occur during key bread-making stages (cold storage, resting, and fermentation) in which temperature and amount of heat transfer must be carefully controlled. This book combines the engineering and technological aspects of heat transfer operations and discusses how these operations interact with the bread making process; the book also discusses how baking and freezing influence the product quality. Divided into fourteen chapters, the book covers the basics of heat and mass transfer, fluid dynamics, and surface phenomena in bread-making industrial operations, mathematical modelling in porous systems, the estimation of thermo-physical properties related to bread making, design of equipment, and industrial applications.

Engineering Principles of Unit Operations in Food Processing

Engineering Principles of Unit Operations in Food Processing PDF

Author: Seid Mahdi Jafari

Publisher: Woodhead Publishing

Published: 2021-06-22

Total Pages: 498

ISBN-13: 0128184744

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Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics. Brings new opportunities in the optimization of food processing operations Thoroughly explores applications of food engineering to food processes Focuses on unit operations from an engineering viewpoint

Food Nanotechnology

Food Nanotechnology PDF

Author: C. Anandharamakrishnan

Publisher: CRC Press

Published: 2019-01-22

Total Pages: 438

ISBN-13: 1498767184

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Nanotechnology offers great potential to revolutionize conventional food science and the food industry. The use of nanotechnology in the food industry promises improved taste, flavor, color, texture, and consistency of foodstuffs and increased absorption and bioavailability of nutraceuticals. Food Nanotechnology: Principles and Applications examines the current state of nanoscale phenomena and processes, benefits and risks of nanotechnology. This work contains 18 chapters particularly focused on the design, production, and utilization of nanoparticles, with specific applications for the food industry. Through several studies, it has been proven that nanotechnology can offer distinct advantages over conventional methods in terms of functionality, targeted delivery of food bioactive compounds, improved food quality characteristics like texture, taste, sensory attributes and improved stability in the gastrointestinal tract, and controlled release profiles. Features Offers clear and concise coverage on application of nanotechnology in nutrient delivery, food packaging, and pathogen/pesticide detection Addresses both the technological aspects of delivering nano-based food products and the societal implications that affect take-up Covers broad range of topics including nanoemulsification, electrospraying, nanocomposites, plasma processing, and nanosensors Discusses different formulation and preparation methods for loading food bioactive compounds Exploratory in nature, this book presents the latest of such data on all aspects of applications of nanotechnology in food systems. With its practical focus on the fabrication and application of nanotechnology in food, this book is a valuable resource for students, researchers, food process engineers.

Trends in Fish Processing Technologies

Trends in Fish Processing Technologies PDF

Author: Daniela Borda

Publisher: CRC Press

Published: 2017-10-30

Total Pages: 395

ISBN-13: 1351646796

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The high market demand based on consumers’ trust in fish as a healthy and nutritious food resource made fish processing a very dynamic industry, spurring many innovations in processing and packaging methods. Trends in Fish Processing Technologies not only reflects what is currently new in fish processing but also points out where things are heading in this area. This book provides an overview of the modern technologies employed by the industry. It details the advances in fish processing, including high pressure processing (HPP), pulsed electric field (PEF) treatment and minimally heat processing combined with microwave (MW) and radio-frequency (RF). It provides references to food safety management systems and food safety & quality indicators for processed fish in order to achieve an adequate level of protection. Quality aspects and molecular methods for the assessment of fish and fish products integrity are introduced. Fish products reformulation trends based on sustainability principles that tackles the reduction of salt content and the use of natural antimicrobials are presented. Innovative packaging solutions for fish products are explored, detailing intelligent packaging with freshness and time-temperature indicators, applications of modified packaging atmosphere, antimicrobial bio-nanocomposite packaging materials and biodegradable edible films used as primary fish packaging. In addition to covering the current advancements in fish processing the book discusses fraud, adulteration, fair trade practices, traceability and the need for added value, clean and sustainable processing in the fish chain.