Innovations in Traditional Foods

Innovations in Traditional Foods
Author: Charis Michel Galanakis
Publsiher: Woodhead Publishing
Total Pages: 348
Release: 2019-01-09
ISBN: 0128148888
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Innovations in Traditional Foods Book Excerpt:

Innovations in Traditional Foods addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences. Certain food categories, such as fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, milk and dairy products are addressed. Intended for food scientists, technologists, engineers and chemists working in food science, product developers, SMEs, researchers, academics and professionals, this book provides a reference supporting technological advances, product development improvements and potential positioning in the traditional food market. Addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences Provides a reference supporting technological advances, product development improvements, and potential positioning in the traditional food market Contains coverage of various food categories, including fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, and milk and dairy products

Traditional Foods

Traditional Foods
Author: Kristberg Kristbergsson,Jorge Oliveira
Publsiher: Springer
Total Pages: 416
Release: 2016-03-09
ISBN: 1489976485
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Traditional Foods Book Excerpt:

This first volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods. It offers numerous recipes of traditional foods from across the world, with some chapters providing detailed descriptions on how to mix, cook, bake or store a particular food item in order to produce the desired effect. Traditional Foods; General and Consumer Aspects is divided into six sections. The first section focuses on general aspects of traditional foods and covers the perception of traditional foods and some general descriptions of traditional foods in different countries. This is followed by sections on Traditional Dairy Products, Traditional Cereal Based Products, Traditional Meat and Fish Products, Traditional Beverages and Traditional Deserts, Side Dishes and Oil products from various countries. The international List of Contributors, which includes authors from China, Bulgaria, Portugal, France, Norway, Romania, Slovakia, and Brazil, to name a few, shows its truly international perspective. The volume caters to the practicing food professional as well as the interested reader.

Traditional Foods

Traditional Foods
Author: Mohammed Al-Khusaibi,Nasser Al-Habsi,Mohammad Shafiur Rahman
Publsiher: Springer Nature
Total Pages: 302
Release: 2019-10-18
ISBN: 3030246205
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Traditional Foods Book Excerpt:

This work provides comprehensive coverage of the preparation, processing, marketing, safety and nutritional aspects of traditional foods across the globe. Individual chapters focus on the traditional foods of different cultures, with further chapters discussing the consumer acceptability of traditional foods as well as the laws and regulations and the sensorial factors driving the success of these foods. In addition, the integration of traditional food into tourism development plans is discussed at length. As the first publication to focus on a wide scale variety of traditional foods, including their histories and unique preparatory aspects, this is an important book for any researcher looking for a single reference work covering all of the important processing information for each major traditional food category. From traditional Arab foods to traditional Indian, European, African, Australian and Native American foods, Traditional Foods: History, Preparation, Processing and Safety covers the full spectrum of cultural foods, dedicating extensive information to each traditional food type. A full overview of current trends in traditional foods is included, as is a comprehensive history of each type of traditional food. Specific regulations are discussed, as are marketing factors and issues with consumer acceptability. With the recent trends in consumer interest for traditional foods which can not only bring great sensory satisfaction but also fulfill dimensions of culture and tradition, this is a well-timed and singular work that fulfills a great current need for researchers and promises to be an important source for years to come.

Innovation Strategies in the Food Industry

Innovation Strategies in the Food Industry
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 364
Release: 2021-10-21
ISBN: 0323915523
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Innovation Strategies in the Food Industry Book Excerpt:

Innovation Strategies for the Food Industry: Tools for Implementation, Second Edition explores how process technologies and innovations are implemented in the food industry, by i.e., detecting problems and providing answers to questions of modern applications. As in all science sectors, Internet and big data have brought a renaissance of changes in the way academics and researchers communicate and collaborate, and in the way that the food industry develops. The new edition covers emerging skills of food technologists and the integration of food science and technology knowledge into the food chain. This handbook is ideal for all relevant actors in the food sector (professors, researchers, students and professionals) as well as for anyone dealing with food science and technology, new products development and food industry. Includes the latest trend on training requirements for the agro-food industry Highlights new technical skills and profiles of modern food scientists and technologists for professional development Presents new case studies to support research activities in the food sector, including product and process innovation Covers topics on collaboration, entrepreneurship, Big Data and the Internet of Things

Intradfood

Intradfood
Author: Pedro Fito
Publsiher: Unknown
Total Pages: 862
Release: 2005
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Intradfood Book Excerpt:

Industrialization of Indigenous Fermented Foods Revised and Expanded

Industrialization of Indigenous Fermented Foods  Revised and Expanded
Author: Keith Steinkraus
Publsiher: CRC Press
Total Pages: 600
Release: 2004-03-26
ISBN: 0824750942
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Industrialization of Indigenous Fermented Foods Revised and Expanded Book Excerpt:

Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu. It serves as the only comprehensive review of indigenous fermented food manufacture from ancient production methods to industrialized processing technologies for clear understanding of the impact of fermented food products on the nutritional needs of communities around the world. Provides authoritative studies from more than 24 internationally recognized professionals on various processing and control technologies, biochemical and microbiological information, and manufacturing and production procedures form the United States, Indonesia, and Western Europe. About the Author Keith H. Steinkraus is a Professor Emeritus of Microbiology and Food Science at Cornwall University in Geneva and Ithaca, New York, USA. He is the author or editor of numerous professional publications including the Handbook of Indigenous Fermented Foods. He is a Fellow of the International Academy of Food Science and Technology, the Institute of Food Technologists, the American Academy of Microbiology, and the American Association for the Advancement of Science.

Innovation Strategies in the Food Industry

Innovation Strategies in the Food Industry
Author: Charis Michel Galanakis
Publsiher: Academic Press
Total Pages: 334
Release: 2016-06-10
ISBN: 0128037938
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Innovation Strategies in the Food Industry Book Excerpt:

Innovation Strategies in the Food Industry: Tools for Implementation is an indispensable resource for the food industry to introduce innovations in the market, stand out from the competition and satisfy consumer demands. This reference reports the most trend advances of the food science, while providing insights and ideas to overcome limitations for their actual implementation in the industry. Innovation Strategies in the Food Industry: Tools for Implementation fills the gap between strategy developers and technical R&D associates by interpreting the technological adequacy of innovative techniques with the reaction of related consumers. It deals with the interaction of academia and industry, describing innovation and long term R&D strategies to overcome bottlenecks during know-how transfer between these two sectors. Reports the development of cooperative networks for the commercialization of new food products Includes the concept of open innovation, denoting the particular issues that SMEs are facing during their innovation efforts and suggest respective innovation policies in the agrifood sector Discusses the challenges of introducing innovations in traditional food products Describes the sustainability problems and restrictions (safety and energy issues) of innovations in food processing and emerging technologies Exploits the cutting-edge innovation cases of food science and their applications in the food industry Addresses the observed problems and provides solutions to meet market and consumers' needs

Innovations in Traditional Foods

Innovations in Traditional Foods
Author: Fidel Toldrá
Publsiher: Unknown
Total Pages: 1542
Release: 2005
ISBN: 9788497058810
Category: Food
Language: EN, FR, DE, ES & NL

Innovations in Traditional Foods Book Excerpt:

Innovations in Traditional Foods

Innovations in Traditional Foods
Author: Pedro Fito Maupoey,Fidel Toldrá
Publsiher: Unknown
Total Pages: 135
Release: 2006
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Innovations in Traditional Foods Book Excerpt:

Advances in Tourism Technology and Systems

Advances in Tourism  Technology and Systems
Author: António Abreu,Dália Liberato,Elisa Alén González,Juan Carlos Garcia Ojeda
Publsiher: Springer Nature
Total Pages: 639
Release: 2020-11-19
ISBN: 9813342609
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Advances in Tourism Technology and Systems Book Excerpt:

This book features a collection of high-quality research papers presented at the International Conference on Tourism, Technology & Systems (ICOTTS 2020), held at the University of Cartagena, in Cartagena de Indias, Colombia, from 29th to 31st October 2020. The book is divided into two volumes, and it covers the areas of technology in tourism and the tourist experience, generations and technology in tourism, digital marketing applied to tourism and travel, mobile technologies applied to sustainable tourism, information technologies in tourism, digital transformation of tourism business, e-tourism and tourism 2.0, big data and management for travel and tourism, geotagging and tourist mobility, smart destinations, robotics in tourism, and information systems and technologies.

Innovation Strategies in Environmental Science

Innovation Strategies in Environmental Science
Author: Charis M. Galanakis
Publsiher: Elsevier
Total Pages: 344
Release: 2019-08-20
ISBN: 0128173831
Category: Science
Language: EN, FR, DE, ES & NL

Innovation Strategies in Environmental Science Book Excerpt:

Innovation Strategies in Environmental Science introduces and examines economically viable innovations to optimize performance and sustainability. By exploring short and long-term strategies for the development of networks and platform development, along with suggestions for open innovation, chapters discuss sustainable development ideas in key areas such as urban management/eco-design and conclude with case studies of end-user-inclusive strategies for the water supply sector. This book is an important resource for environmental and sustainability scientists interested in introducing innovative practices into their work to minimize environmental impacts. Presents problem-oriented research and solutions Offers strategies for minimizing or avoiding the environmental impacts of industrial production Includes case studies on topics such as end user-inclusive innovation strategies for the water supply sector

Probiotic Beverages

Probiotic Beverages
Author: Sandeep K. Panda,Julie Kellershohn,Inge Russell
Publsiher: Academic Press
Total Pages: 494
Release: 2021-04-29
ISBN: 0128185899
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Probiotic Beverages Book Excerpt:

Probiotic Beverages is an essential reference guide to traditional, emerging and unique probiotic beverage products throughout different regions of the world. The book includes in-depth knowledge by local authors on indigenous and commercially produced probiotic beverages and related products. Examining current advancements in probiotic beverages and consumer health relationships, with a focus on large-scale beverage technology, sections cover starter cultures, regulatory challenges, genetic engineering, quality and safety. From practical issues of developing probiotic beverages, to the marketing of these drinks to the consumer, the full product lifecycle of a probiotic beverage is discussed. Describes probiotic beverages of different geographical locations, market status and scope Discusses the potential of probiotic beverages in preventing disease Covers controversial regulatory matters (labeling claims, GMO-free) and sustainability Includes dairy, nondairy, cereal and fruit beverages

Advances in Dairy Products

Advances in Dairy Products
Author: Francesco Conto,Matteo A. Del Nobile,Michele Faccia,Angelo V. Zambrini,Amalia Conte
Publsiher: John Wiley & Sons
Total Pages: 480
Release: 2017-09-18
ISBN: 1118906446
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Advances in Dairy Products Book Excerpt:

Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the knowledge from strategic and applied research can be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. The book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision-making. Consumer insight techniques can help support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. This comprehensive resource: Assesses the most innovative scientific knowledge in the dairy food sector Reviews the latest technological developments relevant for dairy companies Covers new advances across a range of topics including raw material processing, starter cultures for fermented products, processing and packaging Examines consumer research innovations in the dairy industry Written for dairy scientists, other dairy industry professionals, government agencies, educators and students, Advances in Dairy Product Science & Technology includes vital information on the most up-to-date and scientifically sound research in the field.

Innovation in Healthy and Functional Foods

Innovation in Healthy and Functional Foods
Author: Dilip Ghosh,Shantanu Das,Debasis Bagchi,R.B. Smarta
Publsiher: CRC Press
Total Pages: 616
Release: 2016-04-19
ISBN: 1439862699
Category: Medical
Language: EN, FR, DE, ES & NL

Innovation in Healthy and Functional Foods Book Excerpt:

The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods. Today's consumers desire foods that go beyond basic nutrition-foods capable of promoting better health, or even playing a disease-prevention role. To meet this need for innovation,

The Interaction of Food Industry and Environment

The Interaction of Food Industry and Environment
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 448
Release: 2020-01-22
ISBN: 012817515X
Category: Science
Language: EN, FR, DE, ES & NL

The Interaction of Food Industry and Environment Book Excerpt:

The Interaction of Food Industry and Environment addresses all levels of interaction, paying particular attention to avenues for responsible operational excellence in food production and processing. Written at a scientific level, this book explores many topics relating to the food industry and environment, including environmental management systems, environmental performance evaluation, the correlation between food industry, sustainable diets and environment, environmental regulation on the profitability of sustainable water use in the food industry, lifecycle assessment, green supply chain network design and sustainability, the valorization of food processing waste via biorefineries, food-energy-environment trilemma, wastewater treatment, and much more. Readers will also find valuable information on energy production from food processing waste, packaging and food sustainability, the concept of virtual water in the food industry, water reconditioning and reuse in the food industry, and control of odors in the food industry. This book is a welcomed resource for food scientists and technologists, environmentalists, food and environmental engineers and academics. Addresses the interaction between the food industry and environment at all levels Focuses on the past decade’s advances in the field Provides a guide to optimize the current food industry’s performance Serves as a resource for anyone dealing with food and environmental science and technology Includes coverage of a variety of topics, including performance indicators, the correlation between the food industry, sustainable diets and the environment, environmental regulations, lifecycle assessments, green supply chain networks, and more

Nutraceutical and Functional Food Components

Nutraceutical and Functional Food Components
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 632
Release: 2021-10-24
ISBN: 0323850537
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Nutraceutical and Functional Food Components Book Excerpt:

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components Covers food components by describing the effects of thermal and non-thermal technologies Addresses shelf-life, sensory characteristics and health claims

Experiencing Food Designing Sustainable and Social Practices

Experiencing Food  Designing Sustainable and Social Practices
Author: Ricardo Bonacho,Maria José Pires,Elsa Cristina Carona de Sousa Lamy
Publsiher: CRC Press
Total Pages: 165
Release: 2020-10-01
ISBN: 1000285103
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Experiencing Food Designing Sustainable and Social Practices Book Excerpt:

Experiencing Food: Designing Sustainable and Social Practices contains papers on food, sustainability and social practices research, presented at the 2nd International Conference on Food Design and Food Studies, held November 28-30, 2019, at the Faculty of Architecture, University of Lisbon, Lisbon, Portugal. The conference and resulting papers reflect on interdisciplinarity as not limited to the design of objects or services, but seeking awareness towards new lifestyles and innovative approaches to food sustainability.

Case Studies in the Traditional Food Sector

Case Studies in the Traditional Food Sector
Author: Alessio Cavicchi,Cristina Santini
Publsiher: Woodhead Publishing
Total Pages: 376
Release: 2017-11-14
ISBN: 0081012608
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Case Studies in the Traditional Food Sector Book Excerpt:

Consumer Science and Strategic Marketing: Case Studies in the Traditional Food Sector aims to close the gap between academic researchers and industry professionals through real world scenarios and field-based research. The book explores how consumer and sensory science has been implemented in the food industry for achieving the following strategic aims: rejuvenating product image, shaping new market places, achieving market differentiation and geographical diffusion, achieving customer loyalty, promoting traditional features of the product and defining product positioning in competitive environment. There is an emerging demand from food industry professionals and undergraduate and postgraduate students who attend business and agricultural studies courses who want to gain practical information through real cases and field-based research. This book aims to answer the following questions, amongst others: How research in the field of consumer science became relevant for marketing strategies?, Which tangible economic and financial outcomes have been obtained by the joint work of sensory scientists, researchers in marketing field and food business professionals?, and which communication methods and practices have been relevant to make the most of R&D in the food industry? Through case studies, successful examples and practices are provided, with newer inputs for further theoretical investigation given. Both current and future professionals in the food industry will gain insights that can be used in their business environment. Bridges the gap between scholars and practitioners in understanding consumers in the traditional food sector Allows scientists and professionals to make the most of R&D outcomes Advances consumer science research to address business problems in the food industry

Salt Fat and Sugar Reduction

Salt  Fat and Sugar Reduction
Author: Maurice O'Sullivan
Publsiher: Woodhead Publishing
Total Pages: 346
Release: 2020-03-24
ISBN: 0128197412
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Salt Fat and Sugar Reduction Book Excerpt:

Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages explores salt, sugar, fat and the current scientific findings that link them to diseases. The sensory techniques that can be used for developing consumer appealing nutritional optimized products are also discussed, as are other aspects of shelf life and physicochemical analysis, consumer awareness of the negative nutritional impact of these ingredients, and taxes and other factors that are drivers for nutritional optimization. This book is ideal for undergraduate and postgraduate students and academics, food scientists, food and nutrition researchers, and those in the food and beverage industries. Provides a clear outline of current legislation on global ingredient taxes Demonstrates effective protocols, sensory, multivariate and physico-chemical for salt, fat and sugar reduction Outlines reduction protocols, with and without the use of replacer ingredients for salt, fat and sugar reduction Illustrates the full process chain, consumer to packaging, and the effects of reformulation by reduction of ingredients

Food Waste Recovery

Food Waste Recovery
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 560
Release: 2020-12-01
ISBN: 0128225920
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Food Waste Recovery Book Excerpt:

Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications, Second Edition provides information on safe and economical strategies for the recapture of value compounds from food wastes while also exploring their re-utilization in fortifying foods and as ingredients in commercial products. Sections discuss the exploration of management options, different sources, the Universal Recovery Strategy, conventional and emerging technologies, and commercialization issues that target applications of recovered compounds in the food and cosmetics industries. This book is a valuable resource for food scientists, technologists, engineers, chemists, product developers, researchers, academics and professionals working in the food industry. Covers food waste management within the food industry by developing recovery strategies Provides coverage of processing technologies and industrial techniques for the recovery of valuable compounds from food processing by-products Explores the different applications of compounds recovered from food processing using three approaches: targeting by-products, targeting ingredients, and targeting bioactive applications