Food Transportation Issues and Reducing Carbon Footprint. Key features: A comprehensive review of the latest opportunities in this commercially important sector of the food industry Includes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children. The book analyzes the properties and characteristics of liquid and aqueous extracting solvents and their impact on extraction operations, the supercritical fluid extraction technique, physicochemical and cost data for extraction process design, and the technical and safety aspects of plant design. Environmental Performance of Organic Farming. Nutraceutical and Functional Food Processing Technology is a comprehensive overview of current and emerging trends in the formulation and manufacture of nutraceutical and functional food products. The authors demonstrate its application using litchi and longan fruits as examples. These challenges and opportunities are within the profession and at interfaces with other areas.
Microtechnology and Nanotechnology in Food Science. Summary For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. With increasing energy costs and environmental concerns, industry specialists are looking for improved techniques requiring less solvents and energy consumption. Fullyup-to-date and relevant across various food sectors, the book willbenefit both academia and industry personnel working in the healthfood and food processing sectors. Technologies for waste treatment, 'reducing, reusing, recycling', and better water and energy stewardship will be reviewed. The Fallacy of Bio-based Materials and Biodegradability. The first section of the text covers characteristics of membrane separation processes, mass transfer membrane processes, and concentration polarization.
Green Technologies in Food Production. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Documents the results of the Emerging Technologies for the Food Industry symposium held in Madrid, Spain. Boye leads a comprehensive research study in value-added processing of plant-based foods and food allergies. Emerging Technologies for Microbial Control in Food Processing. The final chapters focus on extrusion-assisted extraction, gas-assisted mechanical expression, mechanochemically assisted extraction, reverse micellar extraction, and aqueous two-phase extraction.
The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. Environmental Performance of Organic Farming. Green Technologies in Food Production and Processing provides a comprehensive review of the current status of the agriculture and agri-food sectors in regards to environmental sustainability and material and energy stewardship, and provides strategies that can be used by industries to enhance the use of environmentally-friendly technologies for food production and processing. The second section addresses applications in the dairy industry, animal products processing, fruit and beverage processing, as well as vegetable product processing. Series Title: Responsibility: Joyce I. This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing.
Enhancing Extraction Processes in the Food Industry is a comprehensive resource providing clear descriptions of the latest extraction methods and instruments used in food laboratories. Introduction to the Global Agri-Food System. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Topics include sustainable and environmentally—friendly approaches to the production of health foods, guidelines and regulations, and methods for assessing safety and quality of nutraceutical and functional food products. Emerging Technologies for Microbial Control in Food Processing. Nutraceutical and Functional Food Processing Technologyis a comprehensive overview of current and emerging trends in theformulation and manufacture of nutraceutical and functional foodproducts. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.
The E-mail message field is required. Introduction to the Global Agri-Food System. Green Technologies in Food Production. Furthermore, social factors that influence consumer perceptions about some of the current and emerging agri-food technologies, and the need and importance of biodiversity in maintaining sustainable diets of human populations are also discussed in detail. It is an essential resource for practitioners in functional food companies and food technology centres and is also of interest to researchers and students of food science. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes. Green Technologies in Food Production.
It also features case studies that illustrate real product development and commercialization histories. Combining theory with a practical, hands-on approach, this set examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration, and covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. Introduction to the Global Agri-Food System. As a result, farmers and food manufacturers will increasingly be interested in identifying and using greener economically viable technologies for food production and processing. Specific applications of nutraceuticals in emulsionand salad dressing food products, beverages and soft drinks, bakedgoods, cereals and extruded products, fermented food products arecovered, as are novel food proteins and peptides, and methods forencapsulated nutraceutical ingredients and packaging.
Going beyond the information traditionally found in unit operations reference books, Extracting Bioactive Compounds for Food Products: Theory and Applications demonstrates how to successfully optimize bioactive compound extraction methods and use them to create new and better natural food options. Boye leads a comprehensive research study in value-added processing of plant-based foods and food allergies. Forecasts of growth range from between 8. Green Technologies in Food Dehydration. Next, the book summarizes current knowledge on conventional and innovative techniques for the intensification of extractions from food and natural products, focusing on environmental impacts.
Comprised of Food Engineering Handbook: Food Engineering Fundamentals and Food Engineering Handbook: Food Process Engineering, this comprehensive resource: Explains the interactions between different food constituents that might lead to changes in food properties Describes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method Discusses rheology, fluid flow, evaporation, distillation, size reduction, mixing, emulsion, and encapsulation Provides case studies of solid—liquid and supercritical fluid extraction and food behaviors Explores fermentation, enzymes, fluidized-bed drying, and more Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook, Two-Volume Set offers a complete reference on the fundamental concepts, modeling, quality, safety, and technologies associated with food engineering and processing operations today. This book is intended for both students and practicing food engineers and technologists. Microtechnology and Nanotechnology in Food Science. Green Technologies in Food Dehydration. Green Technologies in Food Dehydration.