Pulsed Electric Fields To Obtain Healthier And Sustainable Food For Tomorrow

Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow illustrates innovative applications derived from the use of pulsed electric fields beyond microbial inactivation. The book begins with an introduction on how pulsed electric fields work and then addresses the impact of pulsed electric fields on bioaccessability/bioavailability and the development of nutraceuticals and food additives. Other sections explore the reduction of contaminants and assess the improvement of industrial process efficiency. A final section explores patents and commercial applications. This book will be a welcomed resource for anyone interested in the technological, physiochemical and nutritional perspectives of product development and the reduction of food toxins and contaminants. The concepts explored in this book could have a profound impact on addressing the concept of "food on demand," a concept that is a top priority in industry. Explores how pulsed electric field treatment affects nutrients and the retention of bioactive compounds Identifies PEF approaches and optimized, targeted processing conditions to improve food quality, bioavailability and bioaccessibility of nutrients and bioactive compounds Highlights the mechanisms influencing the reduction of toxins and contaminants during pulsed electric fields processing Explains how pulsed electric fields design can enhance sustainability throughout the food chain

Improving Sustainable Practices in Viticulture and Enology provides an up-to-date view on the major issues concerning the sustainability of the wine supply chain. The book describes problems and solutions on the use of inputs (e.g., water, energy) and emphasizes the roles and limitations of implementing circularity in the sector. It identifies some of the most relevant metrics while pinpointing the most critical issues concerning the environmental impacts of wine’s supply chain (vineyards, wineries, trading). This is a novel reference to help the industry excel in production while improving current environmental practices. Professionals in industry, academics, environmentalists and anyone interested in gaining knowledge in sustainable solutions and practices in viticulture and wine production will find this resource indispensable. Suggests and discusses solutions to overcome challenges imposed by adverse climate conditions Presents innovative technologies that have an impact on the efficiency of resources and recycling Includes technological tools for more precise monitoring and management in the wine supply chain

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

Mycotoxins are the metabolites of fungus and are reported to contaminate nearly 25% of the food produced worldwide. The mycotoxins of most significance are the aflatoxins due to their severe health implications and their prevalence in food commodities on a larger scale. Aflatoxins are produced by certain species of fungi the most prominent among which are Aspergillus flavus, A. parasiticus and A. nominous. Food commodities of African and South Asian countries are especially reported to have aflatoxins well beyond the allowable limits but due to the global trade of food commodities developed countries are also prone towards the perils of aflatoxins. Moreover, climate changes may have a substantial impact on the distribution and global prevalence of aflatoxins in the near future. The International Agency for Research on Cancer (IARC) has classified the aflatoxins as group 1 category carcinogen. Aflatoxins are also reported as teratogenic, mutagenic, growth retardant, immunosuppressant and may also cause nervous system and reproductive system disorders. Preventive approaches involving good manufacturing from “farm to fork” are the major focus of the current food industry. The aim of our book is to provide readers with the most recent data and up-to-date studies from aflatoxins research, with specific focuses on (i) the impact of aflatoxins on human health, (ii) new approaches by the researchers from different parts of the world to degrade aflatoxins and (iii) potential preventive approaches that can significantly lessen the burden of aflatoxins in food products

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well as the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use for the development of novel applications, and more. As the definitive resource in new innovative ultrasound-based emerging processes, this book is a necessity for food scientists and technologists, nutrition researchers, and those working in the food manufacturing industry. Explores how ultrasound treatment affects nutrients and bioactive compound retention Provides a useful tool in understanding the innovative applications derived from the use of ultrasound technology Shows how ultrasound serves as a tool of new ingredients production for the food concept of tomorrowa

Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects presents the use of technologies and recent advances in the emerging marine food industry. Written by renowned scientists in the field, the book focuses primarily on the principles of application and the main technological developments achieved in recent years. It includes technological design, equipment and applications of these technologies in multiple processes. Extraction, preservation, microbiology and processing of food are extensively covered in the wide context of marine food products, including fish, crustaceans, seafood processing waste, seaweed, microalgae and other derived by-products. This is an interdisciplinary resource that highlights the potential of technology for multiple purposes in the marine food industry as these technological approaches represent a future alternative to develop more efficient industrial processes. Researchers and scientists in the areas of food microbiology, food chemistry, new product development, food processing, food technology, bio-process engineers in marine based industries and scientists in marine related areas will all find this a novel resource. Presents novel innovative technologies in the Bio-marine food sector, including principles, equipment, advantages, disadvantages, and future technological prospects Explores multi-purpose uses of technologies for extraction, functional food generation, food preservation, food microbiology and food processing Provides industrial applications tailored for the marine biological market to foster new innovative applications and regulatory requirements

Food Safety and Preservation: Modern Biological Approaches to Improving Consumer Health explores the most recent and investigated hot topics in food safety, microbial contamination, food-borne diseases and advanced preservation methods. It brings together the significant, evidence-based scientific progress of various approaches to improve the safety and quality of foods, also offering solutions to help address food industry challenges. Recent studies and technological advancements in biological control are presented to control foodborne pathogens. In addition, analytical methods for reducing potential biological hazards make this book essential to researchers, scientists, technologists and grad students. Covers all aspects of food contamination, from food degradation, to food-borne diseases Examines validated, biological control approaches to reduce microbial and chemical contamination Includes detailed discussions of risk and safety assessments in food preservation

The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale. The book concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities. Edited and written by world class contributors, this book brings the literature up-to-date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure.

Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference. Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain Highlights potential industrial opportunities and supports circular economy concepts Proposes novel concepts to address various sustainability challenges that can affect and have an impact on the future generations

We regularly find ourselves in food environments that promote the consumption of high fat and sugary foods rather than encouraging us to eat more fruit and vegetables. However, because of increased media attention, people are becoming more interested in alternative approaches to improving the many food-related decisions we make daily. Transforming Food Environments features evidence from several disciplines exploring initiatives that have improved food environments and discusses the importance of achieving success in equitable and sustainable ways. The book presents information on diverse food environments followed by methods that help readers become aware of the design of interventions and food policies. It covers food environments in schools, workplaces, and community centres as well as fast food establishments and food marketing. The book presents methods to help encourage better food choices and purchase of healthier foods. It explores persuasion tactics used by health professionals such as changing availability and/or price, using nudging techniques, and food labelling. Led by Editor Charlotte Evans, Associate Professor of Nutritional Epidemiology and Public Health Nutrition at the University of Leeds; and written by an international range of authors from countries including the US, Canada, Australia, New Zealand, Japan and the United Kingdom, this multidisciplinary book appeals to students, researchers, public health professionals and policy makers. It also raises awareness and provides a comprehensive treatment of the importance of our environments on food choice.

Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the food. Nowadays, various non-thermal processing techniques can be employed in grain processing industries to combat this. They include pulsed electric field processing, high pressure processing, ultrasonic processing, cold plasma processing, and more. Such techniques will satisfy consumer demand for delivering wholesome food products to the market. Non-Thermal Processing Technologies for the Grain Industry addresses these many new non-thermal food processing techniques that are used during grain processing and minimize microbial contamination and spoilage. Key Features: Explains the mechanism involved in application of cold plasma techniques for grain processing, and its strategy for inactivation of microbes by using this technique Deals with the effect of incorporation of electric pulses on quality aspects of various grain based beverage products. Details the innovative high pressure processing techniques used for extraction of antioxidant from food grains Explores the safety issues and applications of non-thermal food processing techniques This book will benefit food scientists, food process engineers, academicians, students, as well as anyone else in the food industry by providing in-depth knowledge and emerging trends about non-thermal processing techniques in various grain-based food processing industries.

Cardiovascular disease remains the number one killer in North America and around the world. The staggering medical costs involved in treating patients suffering from this disease demand an alternative approach to prevent or minimize its development. In Functional Foods and Cardiovascular Disease, international researchers reveal essential up-to-dat

Sustainable Production Technology in Food explores several important scientific and practical aspects related to sustainable technologies in food production in both the farm and industry contexts. The book contains 18 chapters that describe the current scenario of technological advances within the food production system, focusing on the context of sustainability and offering future perspectives for the sustainable production of food. Presents a comprehensive discussion around the multidisciplinary aspects of technological advances for sustainable food production Addresses the current relationship between food production and sustainability Closes the gap between the recent technological advances in sustainability by focusing on the food production system

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential principles of food biochemistry, enzymology, and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Chapters in this second edition have been revised to include safety considerations and the chemical changes induced by processing in the biomolecules of the selected foodstuffs. This edition also includes a new section on health and functional foods, as well as ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens. Food Biochemistry and Food Processing, second edition fully develops and explains the biochemical aspects of food processing, and brings together timely and relevant topics in food science and technology in one package. This book is an invaluable reference tool for professional food scientists, researchers and technologists in the food industry, as well as faculty and students in food science, food technology and food engineering programs. The Editor Dr. Benjamin K. Simpson, Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada Associate Editors Professor Leo Nollet, Department of Applied Engineering Sciences, Hogeschool Ghent, Belgium Professor Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain Professor Soottawat Benjakul, Department of Food Technology, Prince of Songkla University, Songkhla, Thailand Professor Gopinadhan Paliyath, Department of Plant Agriculture, University of Guelph, Ontario, Canada Dr. Y. H. Hui, Consultant to the Food Industry, West Sacramento, California, USA

There is a growing global awareness of the link between good diet and health. This fascinating book reviews various functional foods or nutraceuticals and the bio-active compounds they contain in order to identify the role of bioactive compounds such as nisin, micronutrients, and hydrocolloids in the diet in overall human health. It also provides up-to-date information on functional elements like antioxidants, dietary fibres, pre & probiotics, vitamins and mineral-enriched foods in the human diet. Consisting of fifteen chapters, the book offers a systematic review of the key factors in the preparation of functional foods from selected sources, and also describes the processing, preservation and packaging of a range of functional food products. This book is a valuable resource for students and researchers working in the field of food science, food technology, and nutrition, as well as for industry experts.

This book provides the latest information on bioplastics and biodegradable plastics. The initial chapters introduce readers to the various sources and substrates for the synthesis of bioplastics and biodegradable plastics, and explain their general structure, physio-chemical properties and classification. In turn, the book discusses innovative methods for the production of bioplastics at the industrial level and for the microbial production of bioplastics. It highlights the processes that are involved in the conversion of agro-industrial waste into bioplastics, while also summarizing the mechanisms of biodegradation in bioplastics. The book addresses a range of biotechnological applications of bioplastics such as in agriculture, food packaging and pharmaceutical industry, as well as biomedical applications.

Developed for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe, and Healthy Foods outlines innovative applications derived from the use of high-pressure processing, beyond microbial inactivation. This content is especially important for product developers as it includes technological, physicochemical, and nutritional perspectives. This book specifically focuses on innovative high-pressure processing applications and begins with an introduction followed by a section on the impact of high-pressure processing on bioactive compounds and bioaccessibility/bioavailability. The third section addresses the ways in which high-pressure processing can assist in the reduction of toxins and contaminants, while the fourth section presents opportunities for the use of high-pressure processing in the development of healthy and/or functional food. This reference concludes with an analysis of the challenges regarding the use of high-pressure processing as an innovative application. • Explores the use of high-pressure processing as a tool for developing new products. • Outlines the structure and improved functional properties provided by high-pressure processing. • Illustrates potential applications and future trends of high-pressure processing. • Explains the mechanisms that influence the impact of high-pressure processing. • Highlights the optimal conditions for high-pressure processing to develop certain food products. • Defines the challenges and future perspectives in the use of high-pressure processing for food product development.