Improving Seafood Products for the Consumer

Improving Seafood Products for the Consumer
Author: Torger Børresen
Publsiher: Elsevier
Total Pages: 612
Release: 2008-05-09
ISBN: 1845694589
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Improving Seafood Products for the Consumer Book Excerpt:

It is widely accepted that increased consumption of seafood is important in dealing with growing health problems such as cardiovascular disease. Based on a major EU Integrated Research Project, SEAFOODplus, this important book reviews the range of research into consumer attitudes towards seafood and the key issues in improving the safety, nutritional and sensory quality of seafood products to meet consumer expectations. After an introductory chapter the book is divided into six parts. The first part of the book reviews consumer attitudes to seafood, including regional differences, the impact of eating quality on product preferences, consumer information needs and attitudes to processed seafood products. Part two discusses research on the important health benefits of seafood consumption in such areas as gastrointestinal health, heart disease and the health of children and young adults. In Part three, the book reviews key seafood safety issues and how they can be managed, from virus contamination and pathogens to histamine and biogenic amines. The following two parts then discuss the range of technologies designed both to optimise the sensory and health benefits of seafood and ensure animal welfare in aquaculture operations. The final part of the book reviews traceability issues. Improving seafood products for the consumer is a valuable reference for the seafood processing industry, and all those concerned with improving the consumption of seafood products. Reviews the range of research into consumer attitudes towards seafood Discusses key issues in improving the safety, nutritional and sensory quality of seafood products Examines the range of technologies available to improve the quality and ensure animal welfare

Handbook of Seafood and Seafood Products Analysis

Handbook of Seafood and Seafood Products Analysis
Author: Leo M.L. Nollet,Fidel Toldra
Publsiher: CRC Press
Total Pages: 928
Release: 2009-11-24
ISBN: 1420046357
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Handbook of Seafood and Seafood Products Analysis Book Excerpt:

Seafood and seafood products represent some of the most important foods in almost all types of societies around the world. More intensive production of fish and shellfish to meet high demand has raised some concerns related to the nutritional and sensory qualities of these cultured fish in comparison to their wild-catch counterparts. In addition, t

Improving Farmed Fish Quality and Safety

Improving Farmed Fish Quality and Safety
Author: Øyvind Lie
Publsiher: Elsevier
Total Pages: 648
Release: 2008-08-20
ISBN: 1845694929
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Improving Farmed Fish Quality and Safety Book Excerpt:

Global aquaculture production has grown rapidly over the last 50 years. It is generally accepted that there is limited potential to increase traditional fisheries since most fish stocks are well or fully exploited. Consequently increased aquaculture production is required in order to maintain global per capita fish consumption at the present level. Fish farming enables greater control of product quality and safety, and presents the possibility of tailoring products according to consumer demands. This important collection reviews safety and quality issues in farmed fish and presents methods to improve product characteristics. The first part of the book focuses on chemical contaminants, chemical use in aquaculture and farmed fish safety. After an opening chapter discussing the risks and benefits of consumption of farmed fish, subsequent contributions consider environmental contaminants, pesticides, drug use and antibiotic resistance in aquaculture. Part two addresses important quality issues, such as selective breeding to improve flesh quality, the effects of dietary factors including alternative lipids and proteins sources on eating quality, microbial safety of farmed products, parasites, flesh colouration and off-flavours. Welfare issues and the ethical quality of farmed products are also covered. The final part discusses ways of managing of product quality, with chapters on HACCP, monitoring and surveillance, authenticity and product labelling. With its distinguished editor and international team of contributors, Improving farmed fish quality and safety is a standard reference for aquaculture industry professionals and academics in the field. Reviews safety and quality issues in farmed fish and presents methods to improve product characteristics Discusses contaminants, persistent organic pollutants and veterinary drug residues and methods for their reduction and control Addresses important quality issues, genetic control of flesh characteristics and the effects of feed on product nutritional and sensory quality

New Technologies in Aquaculture

New Technologies in Aquaculture
Author: Gavin Burnell,Geoff Allan
Publsiher: Elsevier
Total Pages: 1224
Release: 2009-07-30
ISBN: 1845696476
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

New Technologies in Aquaculture Book Excerpt:

With wild stocks declining due to over-fishing, aquaculture will have a more significant role to play in meeting future demand for fresh fish. Developments in research continue to lead to improvements in aquaculture production systems, resulting in increased production efficiency, higher product quality for consumers and a more sustainable industry. New technologies in aquaculture reviews essential advances in these areas. Part one focuses on the genetic improvement of farmed species and control of reproduction, with chapters on genome-based technologies in aquaculture research, selective breeding and the production of single sex and sterile populations, among other topics. Parts two and three review key issues in health, diet and husbandry, such as the control of viral and parasitic diseases, diet and husbandry techniques to improve disease resistance, advances in diets for particular fish species and the impact of harmful algal bloom on shellfisheries aquaculture. Chapters in Parts three and four then examine the design of different aquaculture production systems, including offshore technologies, tank-based recirculating systems and ponds, and key environmental issues, such as the prediction and assessment of the impact of aquaculture. Concluding chapters focus on farming new species. With its well-known editors and distinguished international team of contributors, New technologies in aquaculture is an essential purchase for professionals and researchers in the aquaculture industry. Reviews recent advances in improvements in aquaculture production Focuses on the genetic improvement and reproduction of farmed species, including genome-based technologies Discusses key health issues, including advances in disease diagnosis, vaccine development and other emerging methods to control pathogens in aquaculture

Developing Food Products for Consumers with Specific Dietary Needs

Developing Food Products for Consumers with Specific Dietary Needs
Author: Steve Osborn,Wayne Morley
Publsiher: Woodhead Publishing
Total Pages: 298
Release: 2016-05-17
ISBN: 0081003404
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Developing Food Products for Consumers with Specific Dietary Needs Book Excerpt:

Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades. From increased fat and sugar intake leading to higher levels of obesity, to greater levels of coeliac disease, the ingredients and nutritional content of food is becoming more and more important. Additionally, consumers are following particular diets for many different reasons, be it health related, or for religious or moral reasons. The first part of the book looks, in detail, at the organizational structure required within a company to allow for the development of food products which meet the needs of these customers, while the second part presents a number of case studies highlighting the development of food products for various dietary requirements. Precise coverage includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods, as well as the development of organic and vegetarian products for consumers who are following diets for personal reasons. The potential solutions for developing foods for customers who have specific dietary needs are likely to include both ingredients and technology developments. The ingredients area includes simple reductions as well as replacement strategies, whilst technology will be applied to both the ingredient itself and the host food product. All are aimed at maintaining the product quality as perceived by the customer. Provides an overview of the organizational structure required within a company to develop foods for specific customer needs Includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods Presents case studies that deliver a best practice view on developing foods for customers with specific dietary needs Written by industry professionals, this book offers in-depth coverage of this topic of ever increasing importance to the food industry

Shellfish Safety and Quality

Shellfish Safety and Quality
Author: Sandra E. Shumway,Gary E Rodrick
Publsiher: Elsevier
Total Pages: 612
Release: 2009-01-28
ISBN: 1845695577
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Shellfish Safety and Quality Book Excerpt:

Shellfish are a very popular and nutritious food source worldwide and their consumption has risen dramatically. Because of their unique nature as compared to beef and poultry, shellfish have their own distinct aspects of harvest, processing and handling. Edited by leading authorities in the field, this collection of review papers discusses issues of current interest and outlines steps that can be taken by the shellfish industry to improve shellfish safety and eating quality. Opening chapters provide an overview of the key issues associated with microbial and biotoxin contamination. Parts two and three then address in more detail methods to improve molluscan shellfish and crustacean quality and safety. Chapters focus on detection of algal toxins, monitoring and mitigation of the effects of harmful algal blooms, metals and organic contaminants, biofouling, disease control and selective breeding. Part four reviews legislation, regulation, public confidence in shellfish and risk management. Chapters on post-harvest issues, such as depuration, storage and packaging complete the volume. With its distinguished editors and international team of experts, Shellfish safety and quality is an essential reference for those in the shellfish industry, managers, policymakers and academics in the field. Reviews the latest research on significant hazards such as microbial and biotoxin contamination Discusses effective management of shellfish safety and quality, including emerging methods Examines improved packaging methods

Advances in Meat Poultry and Seafood Packaging

Advances in Meat  Poultry and Seafood Packaging
Author: Joseph P. Kerry
Publsiher: Elsevier
Total Pages: 720
Release: 2012-06-22
ISBN: 0857095714
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Advances in Meat Poultry and Seafood Packaging Book Excerpt:

Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods. Part one provides a comprehensive overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use. Other packaging methods are the focus of part three, with the packaging of processed, frozen, ready-to-serve and retail-ready meat, seafood and poultry products all reviewed, alongside advances in sausage casings and in-package pasteurization. Finally, part four explores emerging labelling and packaging techniques. Environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry are investigated, along with edible films, smart packaging systems, and issues regarding traceability and regulation. With its distinguished editor and international team of expert contributors, Advances in meat, poultry and seafood packaging is a key text for those involved with the research, development and production of packaged meat, poultry and seafood products. It also provides an essential overview for post-graduate students and academic researchers with an interest in the packaging of muscle foods. Provides a comprehensive review of current and emerging technologies for the effective and safe packaging of muscle foods Investigates developments in vacuum and modified atmosphere packaging for fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use Explores environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry, along with edible films, smart packaging systems, and issues regarding traceability and regulation

Soft Drink and Fruit Juice Problems Solved

Soft Drink and Fruit Juice Problems Solved
Author: Philip Ashurst,Robert Hargitt
Publsiher: Elsevier
Total Pages: 208
Release: 2009-08-26
ISBN: 1845697065
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Soft Drink and Fruit Juice Problems Solved Book Excerpt:

How do I select the right intense sweetener for my product? Do small changes in packaging need extensive trials? When do I need to institute a product recall? Expert answers to these and further questions which arise during the development, manufacture, packaging and distribution of soft drinks, fruit juices and packaged waters can be found in this convenient reference book. Arranged in practical question and answer format, information can be found quickly and easily, whether the book is being used as a basic source of information, problem-solving manual or training tool. The book is divided into nine main chapters reviewing issues relating to beverage ingredients, manufacturing, product quality, packaging, storage and distribution. A section on bottled waters is also included. Final chapters cover ways of handling consumer complaints, environmental and regulatory issues. Written by authors with extensive industrial experience, Soft drink and fruit juice processing problems solved is an essential reference and problem-solving manual for professionals and trainees in the beverage industry. Provides solutions to a wide variety of queries commonly encountered by industry professionals Reviews issues relating to beverage ingredients, manufacturing product quality packaging and storage Thorough reference book written by authors with extensive industry experience

Trends in Packaging of Food Beverages and Other Fast Moving Consumer Goods FMCG

Trends in Packaging of Food  Beverages and Other Fast Moving Consumer Goods  FMCG
Author: Neil Farmer
Publsiher: Elsevier
Total Pages: 344
Release: 2013-02-26
ISBN: 0857098977
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Trends in Packaging of Food Beverages and Other Fast Moving Consumer Goods FMCG Book Excerpt:

Packaging plays an essential role in protecting and extending the shelf life of a wide range of foods, beverages and other fast-moving consumer goods. There have been many key developments in packaging materials and technologies in recent years, and Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) provides a concise review of these developments and international market trends. Beginning with a concise introduction to the present status and trends in innovations in packaging for food, beverages and other fast-moving consumer goods, the book goes on to consider modified atmosphere packaging and other active packaging systems, including smart and intelligent packaging, and the role these play in augmenting and securing the consumer brand experience. Developments in plastic and bioplastic materials and recycling systems are then discussed, followed by innovations and trends in metal, paper and paperboard packaging. Further chapters review international environmental and sustainability regulatory and legislative frameworks, before the use of nanotechnology, smart and interactive packaging developments for enhanced communication at the packaging/user interface are explored. Finally, the book concludes by considering potential future trends in materials and technologies across the international packaging market. With its distinguished editor and international team of expert contributors, Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) is an important reference tool, providing a practical overview of emerging packaging technologies and market trends for research and design professionals in the food and packaging industry, and academics working in this area. Introduces the present status, current trends and new innovations in the field whilst considering future trends in materials and technologies Considers modified atmosphere packaging and other active packaging systems including smart and intelligent packaging Discusses developments in plastic and bioplastic materials and recycling systems

Freeze Drying of Pharmaceutical and Food Products

Freeze Drying of Pharmaceutical and Food Products
Author: Tse-Chao Hua,Bao-Lin Liu,Haimei Zhang
Publsiher: Elsevier
Total Pages: 280
Release: 2010-07-30
ISBN: 1845697472
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Freeze Drying of Pharmaceutical and Food Products Book Excerpt:

Freeze-drying is an important preservation technique for heat-sensitive pharmaceuticals and foods. Products are first frozen, then dried in a vacuum at low temperature by sublimation and desorption, rather than by the application of heat. The resulting items can be stored at room temperature for long periods. This informative text addresses both principles and practice in this area. The first chapter introduces freeze-drying. The authors then review the fundamentals of the technique, heat-mass transfer analyses, modelling of the drying process and the equipment employed. Further chapters focus on freeze-drying of food, freeze-drying of pharmaceuticals and the protective agents and additives applied. The final chapter covers the important subjects of disinfection, sterilization and process validation. Freeze-drying of pharmaceutical and food products is an essential reference for food, pharmaceutical and refrigeration engineers and scientists with an interest in preservation techniques. It will also be of use to students in these fields. Addresses the principles and practices used in this important preservation technique Explains the fundamentals of heat-mass transfer analysis, modelling and the equipment used Discusses the importance of disinfection, sterilization and process validation

Functional Foods

Functional Foods
Author: Maria Saarela
Publsiher: Elsevier
Total Pages: 672
Release: 2011-04-30
ISBN: 0857092553
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Functional Foods Book Excerpt:

The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types of products has also developed. Thoroughly revised and updated, this major new edition contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention. Part one provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia. Part two focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases as well as and the impact of functional foods on cognition and bone health. Part three looks at the development of functional food products. Topics covered include maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products, probiotics and omega-3 polyunsaturated fatty acids (PUFAs). With its distinguished editors and international team of expert contributors, Functional foods: Concept to product is a valuable reference tool for health professionals and scientists in the functional foods industry and to students and researchers interested in functional foods. Provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia Focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases Examines the development of functional food products featuring maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products

Alcoholic Beverages

Alcoholic Beverages
Author: John Piggott
Publsiher: Elsevier
Total Pages: 520
Release: 2011-11-24
ISBN: 085709517X
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Alcoholic Beverages Book Excerpt:

Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed. This book introduces sensory evaluation and consumer research methods and provides a detailed analysis of their applications to a variety of different alcoholic beverages. Chapters in part one look at the principles of sensory evaluation and how these can be applied to alcoholic beverages, covering topics such as shelf life evaluation and gas chromatography – olfactometry. Part two concentrates on fermented beverages such as beer and wine, while distilled products including brandies, whiskies and many others are discussed in part three. Finally, part four examines how consumer research methods can be employed in product development in the alcoholic beverage industry. With its distinguished editor and international team of contributors, Alcoholic beverages is an invaluable reference for those in the brewing, winemaking and distilling industries responsible for product development and quality control, as well as for consultants in sensory and consumer science and academic researchers in the field. Comprehensively analyses the application of sensory evaluation and consumer research methods in the alcoholic beverage industry Considers shelf life evaluation, product development and gas chromatography Chapters examine beer, wine, and distilled products, and the application of consumer research in their production

Handbook of Food Powders

Handbook of Food Powders
Author: Bhesh Bhandari,NIDHI BANSAL,Min Zhang,Pierre Schuck
Publsiher: Elsevier
Total Pages: 688
Release: 2013-08-31
ISBN: 0857098675
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Handbook of Food Powders Book Excerpt:

Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional properties. Part one introduces processing and handling technologies for food powders and includes chapters on spray, freeze and drum drying, powder mixing in the production of food powders and safety issues around food powder production processes. Part two focusses on powder properties including surface composition, rehydration and techniques to analyse the particle size of food powders. Finally, part three highlights speciality food powders and includes chapters on dairy powders, fruit and vegetable powders and coating foods with powders. The Handbook of food powders is a standard reference for professionals in the food powder production and handling industries, development and quality control professionals in the food industry using powders in foods, and researchers, scientists and academics interested in the field. Explores the processing and handling technologies in the production of food powders Examines powder properties, including surface composition, shelf life, and techniques used to examine particle size Focusses on speciality powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and speciality products

Chemical Contaminants and Residues in Food

Chemical Contaminants and Residues in Food
Author: D Schrenk
Publsiher: Elsevier
Total Pages: 608
Release: 2012-08-23
ISBN: 085709579X
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Chemical Contaminants and Residues in Food Book Excerpt:

Chemical contaminants are a major concern for the food industry. Chemical contaminants and residues in food provides an essential guide to the main chemical contaminants, their health implications, the processes by which they contaminate food products, and methods for their detection and control. Part one focuses on risk assessment and analytical methods. Gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues are discussed, as are applications of HPLC-MS techniques and cell-based bioassays. Major chemical contaminants are then discussed in part two, including dioxins and polychlorinated biphenyls, veterinary drug and pesticide residues, heat-generated and non-thermally-produced toxicants, D- and cross-linked amino acids, mycotoxins and phycotoxins, and plant-derived contaminants. Finally, part three goes on to explore the contamination of specific foods. Chemical contamination of cereals, red meat, poultry and eggs are explored, along with contamination of finfish and marine molluscs. With its distinguished editor and international team of expert contributors, Chemical contaminants and residues in food is an invaluable tool for all industrial and academic researchers involved with food safety, from industry professionals responsible for producing safe food, to chemical analysts involved in testing the final products. Provides an essential guide to the main chemical contaminants, their health implications, the processes by which they contaminate food products, and methods for their detection and control Sections provide in-depth focus on risk assessment and analytical methods, major chemical contaminants, and the contamination of specific foods Chemical contamination of cereals, red meat, poultry and eggs are explored, along with contamination of finfish and marine molluscs

Reducing Saturated Fats in Foods

Reducing Saturated Fats in Foods
Author: G Talbot
Publsiher: Elsevier
Total Pages: 416
Release: 2011-04-19
ISBN: 0857092472
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Reducing Saturated Fats in Foods Book Excerpt:

The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry. Reducing saturated fats in foods reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates. Part one covers the functional and nutritional aspects of saturated fats in foods, with chapters covering sources of dietary saturated fats, their functional attributes and the health issues associated with saturated fatty acids. Part two focuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected. Chapters cover topics such as emulsion technology for reduction of saturated fats and the application of diacylglycerol oils, as well as different food categories including milk and dairy products, processed meats, fried foods and pastry products. With its distinguished editor and international team of contributors, Reducing saturated fats in foods is an essential reference for oils and fats processors and food manufacturers, as well as those researching saturated fats in the academic sector. Reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates Explores the functional and nutritional aspects of saturated fats in foods, covering sources of dietary saturated fats and their functional attributes Focuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected

Persistent Organic Pollutants and Toxic Metals in Foods

Persistent Organic Pollutants and Toxic Metals in Foods
Author: Martin Rose,Alwin Fernandes
Publsiher: Elsevier
Total Pages: 520
Release: 2013-05-15
ISBN: 0857098918
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Persistent Organic Pollutants and Toxic Metals in Foods Book Excerpt:

Persistent organic pollutants (POPs) and toxic elements, such as dioxins, flame retardants, lead and mercury, are substances of major concern for the food industry, the regulator and the public. They persist in the environment, accumulate in food chains and may adversely affect human health if ingested over certain levels or with prolonged exposure. Persistent organic pollutants and toxic metals in foods explores the scientific and regulatory challenges of ensuring that our food is safe to eat. Part one provides an overview of regulatory efforts to screen, monitor and control persistent organic pollutants and heavy metals in foods and includes case studies detailing regulatory responses to food contamination incidents. Part two moves on to highlight particular POPs, toxic metals and metalloids in foods, including dioxins and polychlorinated biphenyls (PCBs), mercury, polycyclic aromatic hydrocarbons (PAHs) and phthalates. Persistent organic pollutants and toxic metals in foods is a standard reference for those in the food industry responsible for food safety, laboratories testing for food chemical safety, regulatory authorities responsible for ensuring the safety of food, and researchers in industry and academia interested in the science supporting food chemical safety. Includes case studies which detail regulatory responses to food contamination incidents Considers the uptake and transfer of persistent organic pollutants in the food chain and the risk assessment of contaminates in food Details perticular persistent organic pollutants, toxic metals and metalloids in foods including polychlorinated biphenyls (PCBs), per- and polyfluoroalkyl substances (PFASs), mercury and arsenic among others

Satiation Satiety and the Control of Food Intake

Satiation  Satiety and the Control of Food Intake
Author: John E Blundell,France Bellisle
Publsiher: Elsevier
Total Pages: 432
Release: 2013-09-30
ISBN: 0857098713
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Satiation Satiety and the Control of Food Intake Book Excerpt:

With growing concerns about the rising incidence of obesity, there is interest in understanding how the human appetite contributes to energy balance and how it might be affected by the foods we consume, as well as other cultural and environmental factors. Satiation, satiety and the control of food intake provides a concise and authoritative overview of these areas. Part one introduces the concepts of satiation and satiety and discusses how these concepts can be quantified. Chapters in part two focus on biological factors of satiation and satiety before part three moves on to explore food composition factors. Chapters in part four discuss hedonic, cultural and environmental factors of satiation and satiety. Finally, part five explores public health implications and evaluates consumer understanding of satiation and satiety and related health claims. Provides a concise and authoritative overview of appetite regulation Focuses on the effects of biological factors, food composition and hedonic, cultural and environmental factors affecting appetite control Discusses implications for public health

Postharvest Biology and Technology of Tropical and Subtropical Fruits

Postharvest Biology and Technology of Tropical and Subtropical Fruits
Author: Elhadi M Yahia
Publsiher: Elsevier
Total Pages: 536
Release: 2011-06-30
ISBN: 0857092618
Category: Business & Economics
Language: EN, FR, DE, ES & NL

Postharvest Biology and Technology of Tropical and Subtropical Fruits Book Excerpt:

While products such as bananas, pineapples, kiwifruit and citrus have long been available to consumers in temperate zones, new fruits such as lychee, longan, carambola, and mangosteen are now also entering the market. Confirmation of the health benefits of tropical and subtropical fruit may also promote consumption further. Tropical and subtropical fruits are particularly vulnerable to postharvest losses, and are also transported long distances for sale. Therefore maximising their quality postharvest is essential and there have been many recent advances in this area. Many tropical fruits are processed further into purees, juices and other value-added products, so quality optimisation of processed products is also important. The books cover current state-of-the-art and emerging post-harvest and processing technologies. Volume 1 contains chapters on particular production stages and issues, whereas Volumes 2, 3 and 4 contain chapters focused on particular fruit. Chapters in Volume 4 review the factors affecting the quality of different tropical and subtropical fruits from mangosteen to white sapote. Important issues relevant to each product are discussed, including means of maintaining quality and minimising losses postharvest, recommended storage and transport conditions and processing methods, among other topics. With its distinguished editor and international team of contributors, Volume 4 of Postharvest biology and technology of tropical and subtropical fruits, along with the other volumes in the collection, are essential references both for professionals involved in the postharvest handling and processing of tropical and subtropical fruits and for academics and researchers working in the area. Along with the other volumes in the collection, Volume 4 is an essential reference for professionals involved in the postharvest handling and processing of tropical and subtropical fruits and for academics and researchers working in the area Reviews factors affecting the quality of different tropical and subtropical fruits, concentrating on postharvest biology and technology Important issues relevant to each particular fruit are discussed, such as postharvest physiology, preharvest factors affecting postharvest quality and pests and diseases

Global Safety of Fresh Produce

Global Safety of Fresh Produce
Author: Jeffrey Hoorfar
Publsiher: Woodhead Publishing
Total Pages: 472
Release: 2014-02-14
ISBN: 1782420274
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Global Safety of Fresh Produce Book Excerpt:

Continuing food poisoning outbreaks around the globe have put fresh produce safety at the forefront of food research. Global Safety of Fresh Produce provides a detailed and comprehensive overview of best practice for produce safety throughout the food chain, and unique coverage of commercial technologies for fresh produce safety. Part one covers the production and regulation of fresh produce on the agricultural level, including issues of niche farm fresh products, FDA regulation, and zoonotic transfer of pathogens from animals to farm products. Part two moves on to look at safety and environmental issues surrounding fresh produce processing, such as postharvest washing, alternative sanitizers, and using produce waste as animal feed. Part three focuses on current and emerging commercial solutions for fresh produce safety, like ionizing radiation and edible coatings, and part four covers methods of laboratory testing and related legislation. The final section of the book covers a series of case studies of fresh produce safety breaches, including European E. coli outbreaks in sprouts and leafy greens, and the illegal use of fluorescent whitening agents (FWAs) in China. This book is an essential text for R&D managers in the fresh produce industry, quality control professionals working with fresh produce throughout the food chain, postgraduate students, and academic researchers with an interest in fresh produce safety. Provides a comprehensive overview of best practice for produce safety Examines the production and regulation of fresh agricultural produce Looks at safety and environmental issues surrounding fresh produce processing

Food Microstructures

Food Microstructures
Author: Vic Morris,Kathy Groves
Publsiher: Elsevier
Total Pages: 472
Release: 2013-10-15
ISBN: 0857098896
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Food Microstructures Book Excerpt:

The development of high-quality foods with desirable properties for both consumers and the food industry requires a comprehensive understanding of food systems and the control and rational design of food microstructures. Food microstructures reviews best practice and new developments in the determination of food microstructure. After a general introduction, chapters in part one review the principles and applications of various spectroscopy, tomography and microscopy techniques for revealing food microstructure, including nuclear magnetic resonance (NMR) methods, environmental scanning electron, probe, photonic force, acoustic, light, confocal and infrared microscopies. Part two explores the measurement, analysis and modelling of food microstructures. Chapters focus on rheology, tribology and methods for modelling and simulating the molecular, cellular and granular microstructure of foods, and for developing relationships between microstructure and mechanical and rheological properties of food structures. The book concludes with a useful case study on electron microscopy. Written by leading professionals and academics in the field, Food microstructures is an essential reference work for researchers and professionals in the processed foods and nutraceutical industries concerned with complex structures, the delivery and controlled release of nutrients, and the generation of improved foods. The book will also be of value to academics working in food science and the emerging field of soft matter. Reviews best practice and essential developments in food microstructure microscopy and modelling Discusses the principles and applications of various microscopy techniques used to discover food microstructure Explores the measurement, analysis and modelling of food microstructures