Sustainable Meat Production and Processing

Sustainable Meat Production and Processing
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 274
Release: 2018-10-29
ISBN: 0128156880
Category: Medical
Language: EN, FR, DE, ES & NL

Sustainable Meat Production and Processing Book Excerpt:

Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. Analyzes the role of novel technologies for sustainable meat processing Covers how to maintain sustainability and achieve high levels of meat quality and safety Presents solutions to improve productivity and environmental sustainability Takes a proteomic approach to characterize the biochemistry of meat quality defects

Proteins Sustainable Source Processing and Applications

Proteins  Sustainable Source  Processing and Applications
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 358
Release: 2019-05-30
ISBN: 012817286X
Category: Health & Fitness
Language: EN, FR, DE, ES & NL

Proteins Sustainable Source Processing and Applications Book Excerpt:

Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, the stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption. Written in a scientific manner to meet the needs of chemists, food scientists, technologists, new product developers and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, processes and consumption models, and analyzes the potentiality of already commercialized processes and products. This book is an integral resource that supports the current applications of proteins in the food industry, along with those that are currently under development. Supports the current applications of proteins in the food industry, along with those that are under development Connects the properties and health effects of proteins with sustainable sources, recovery procedures, stability and encapsulation Explores industrial applications that are affected by aforementioned aspects

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

Biobased Products and Industries

Biobased Products and Industries
Author: Charis M. Galanakis
Publsiher: Elsevier
Total Pages: 434
Release: 2020-01-23
ISBN: 0128201533
Category: Science
Language: EN, FR, DE, ES & NL

Biobased Products and Industries Book Excerpt:

Biobased Products and Industries fills the gap between academia and industry by covering all the important aspects of biobased products and their relevant industries in one single reference. Highlighting different perspectives of the bioeconomy, EU relevant projects, as well as the environmental impact of biobased materials and sustainability, the book covers biobased polymers, plastics, nanocomposites, packaging materials, electric devices, biofuels, textiles, consumer goods, and biocatalysis for the decarboxylation and decarboxylation of biobased molecules, including biobased products from alternative sources (algae) and the biobased production of chemicals through metabolic engineering. Focusing on the most recent advances in the field, the book also analyzes the potentiality of already commercialized processes and products. Highlights the important aspects of biobased products as well as their relevant industries in one single reference Focuses on the most recent advances in the field, analyzing the potentiality of already commercialized processes and products Provides an ideal resource for anyone dealing with bioresource technology, biomass valorization and new products development

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

Saving Food

Saving Food
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 426
Release: 2019-06-01
ISBN: 0128157097
Category: Political Science
Language: EN, FR, DE, ES & NL

Saving Food Book Excerpt:

Saving Food: Production, Supply Chain, Food Waste and Food Consumption presents the latest developments on food loss and waste. Emphasis is placed on global issues, the environmental impacts of food consumption and wasted food, wasted nutrients, raising awareness via collaborative networks and actions, the effect of food governance and policy in food losses, promotion of sustainable food consumption, food redistribution, optimizing agricultural practices, the concept of zero waste, food security and sustainable land management, optimizing food supply and cold chains, food safety in supply chain management, non-thermal food processing/preservation technologies, food waste prevention/reduction, food waste valorization and recovery. Intended to be a guide for all segments of the food industry aiming to adapt or further develop zero waste strategies, this book analyzes the problem of food waste from every angle and provides critical information on how to minimize waste. Describes all aspects related to saving food and food security, including raising awareness, food redistribution actions, food policy and framework, food conservation, cold chain, food supply chain management, food waste reduction and valorization Guides all segments of the industry on how to employ zero waste strategies Analyzes key issues to create a pathway to solutions

Glucosinolates Properties Recovery and Applications

Glucosinolates  Properties  Recovery  and Applications
Author: Charis Michel Galanakis
Publsiher: Academic Press
Total Pages: 344
Release: 2019-10-02
ISBN: 0128164948
Category: Health & Fitness
Language: EN, FR, DE, ES & NL

Glucosinolates Properties Recovery and Applications Book Excerpt:

Glucosinolates: Properties, Recovery and Applications covers all the important aspects of glucosinolates (properties, processing and recovery issues, particular applications). Starting from the metabolism, health effects and biosynthesis of glucosinolates, the book then deals with recovery, analysis and processing issues in order to reveal their potential applications. Bringing the latest advances in the field, the book also covers practical approaches and applications, giving emphasis to their diversity in plants, the debate of "good" and "bad" glucosinolates, biosynthetic pathways and metabolism, the influence of the food supply chain on decomposition and intake, sustainable sources of glucosinolates, processing and cooking effects, and more. Written by a team of chemists, biochemists, food scientists and technologists, this book is a helpful resource for anyone dealing with food science, technology and new product developments in food, natural products and in health industries. Thoroughly explores the most trending topics of glucosinolates, giving emphasis on their diversity in plants Covers properties, processing, recovery issues and particular applications of glucosinolates Brings the health effects of glucosinolates, metabolomics and decomposition

Next Generation Plant based Foods

Next Generation Plant based Foods
Author: David Julian McClements
Publsiher: Springer Nature
Total Pages: 135
Release: 2022
ISBN: 3030967646
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Next Generation Plant based Foods Book Excerpt:

Research and Technological Advances in Food Science

Research and Technological Advances in Food Science
Author: Bhanu Prakash
Publsiher: Academic Press
Total Pages: 496
Release: 2021-11-30
ISBN: 0323859178
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Research and Technological Advances in Food Science Book Excerpt:

The reduction in nutritional quality of food due to microbial contamination is a problem faced by much of the developing world. To address contamination-related hunger and malnutrition, it is crucial to enforce quantitative and qualitative protection of agri-food commodities after harvesting, as well as to create low cost, rational strategies to protect post-harvest losses and nutritional properties of food products in a sustainable manner. Research and Technological Advances in Food Science provides readers with a systematic and in-depth understanding of basic and advanced concepts in food science and post-harvest technology, including the most up-to-date information about different natural food source sources (of microbial, plant, and animal origin) and their health benefits. It also highlights current research and technological advances in food science related to health, such as personalized food and nutrition, seafood nutraceuticals, meat processing and product development, microbial enzymes for the tenderization of meat, feruloylated oligosaccharides for human health, and the role of microbial antagonistic in post-harvest management of fruit. In addition, the book explores the role of modern tools and techniques such as instrumentation, nanotechnology, biotechnology, ultrasound in food processing and food-omics in food science. Research and Technological Advances in Food Science is an excellent resource for researchers, food scientists, biochemists, pharmacologists, nutritionists, policymakers, and students working in the food science domain. Includes information about different natural sources of food (microbes, plants and animal origin), and their health benefits Highlights current research and technological advances in food science related to health Brings the role of microbial antagonistic, plant volatiles and technological advances in the post-harvest management of food commodities

Dietary Fiber Properties Recovery and Applications

Dietary Fiber  Properties  Recovery  and Applications
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 364
Release: 2019-06-13
ISBN: 0128164964
Category: Health & Fitness
Language: EN, FR, DE, ES & NL

Dietary Fiber Properties Recovery and Applications Book Excerpt:

Dietary Fiber: Properties, Recovery and Applications explores the properties and health effects of dietary fiber, along with new trends in recovery procedures and applications. The book covers the most trending topics of dietary fiber applications, emphasizing polyphenol properties, bioavailability and metabolomics, target sources, recovery and emerging technologies, technological aspects, stability during processing, and applications in the food, beverage and nutraceutical sectors. Written by a team of experts in the field of dietary fiber, this book is ideal for chemists, food scientists, technologists, new product developers and academics. Thoroughly explores dietary fiber properties and health effects in light of new trends in recovery procedures and applications Covers issues in three critical dimensions: properties, recovery and applications Focuses on applications in food additives, as well as recovery from plant processing by-products

Nutraceuticals and Natural Product Pharmaceuticals

Nutraceuticals and Natural Product Pharmaceuticals
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 366
Release: 2019-08-04
ISBN: 0128175168
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Nutraceuticals and Natural Product Pharmaceuticals Book Excerpt:

Nutraceuticals and Natural Product Pharmaceuticals analyzes the nutraceutical and pharmaceutical research published over the last decade, paying particular attention to applications and recovery effects. The book emphasizes the great need for both nutritionists and pharmacologists to understand how these drugs can benefit human health. Topics explore innovative sources, bioavailability, pharmacokinetics, translating novel pathways and mechanisms of action into their clinical use, personalized nutrition and natural product medicine, the convergence between nutraceuticals and western medicine, interactions between drugs, nutrients, the microbiome and lifestyles, industrial applications and commercialization, metabolomics, nano-delivery systems and function, and more. Nutritionists and pharmacists working with natural products, food scientists, nutrition researchers and those interested in the development of innovative products, nutraceuticals, pharmaceuticals and functional foods are sure to benefit from this thorough resource. Connects research from the nutraceutical and pharmaceutical industries Promotes further communication and cooperation between pharmacologists and nutritionists by analyzing nutraceutical and pharmaceutical research in particular applications and recovery efforts Explores the health effects of target compounds and the development of applications in both sectors

Trends in Personalized Nutrition

Trends in Personalized Nutrition
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 368
Release: 2019-05-23
ISBN: 0128172657
Category: Health & Fitness
Language: EN, FR, DE, ES & NL

Trends in Personalized Nutrition Book Excerpt:

Trends in Personalized Nutrition explores the topic of personalized nutrition from multiple angles, addressing everything from consumer acceptance, to policies and cognitive dissonance. Sections in the book cover epigenetics, nutrigenomics, predicting glycemic response, and metabolomics and the role of bacteria. In addition, the book explores diet, obesity and personalized nutrition for athletes, women, and infants and children, along with a section on the role of modern technology in the promotion of personalized nutrition. Nutritionists, food technologists, food chemists, new product developers, academics, and researchers and physicians working in the field of nutrition will find this to be a great reference. Addresses consumer acceptance, policies and cognitive dissonance in nutrition Discusses epigenetics, nutrigenomics, how to predict glycemic response, and metabolomics and the role of bacteria Explores diet and obesity Considers personalized nutrition for athletes, women, infants and children Contemplates the role of modern technology in personalized nutrition

Food Quality and Shelf Life

Food Quality and Shelf Life
Author: Charis Michel Galanakis
Publsiher: Academic Press
Total Pages: 420
Release: 2019-06-08
ISBN: 012817191X
Category: Business & Economics
Language: EN, FR, DE, ES & NL

Food Quality and Shelf Life Book Excerpt:

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

South American camelids research

South American camelids research
Author: Martina Gerke,Carlo Renieri
Publsiher: Wageningen Academic Publishers
Total Pages: 308
Release: 2006-07-20
ISBN: 9086865763
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

South American camelids research Book Excerpt:

South American Camelids are receiving increased interest not only in South America but also on a worldwide scale. They possess some unique features such as their fine fibre and their high adaptivity to many climatic regions across the world. Apart from the important productive aspects, their physical attractiveness also makes them popular as pet animals. However there are still many gaps in the scientific literature with regard to South American Camelids. This collection of papers brings experience of both South American and European experts together. It considers current trends in reproduction, nutrition, health, fibre morphology and genetics and discusses as new topic aspects of the potential of meat production and commercialization in South America. The particular advantages of South American Camelids for the sustainable use of fragile ecosystems with native pastures are outlined. Round tables discussions focus on the interaction between wild and domestic species, the management of alpaca populations outside of South America and health aspects under European conditions. South American Research is aimed at scientists and animal breeders as well as students studying veterinary, animal and applied biological sciences.

New Trends in Environmental Engineering Agriculture Food Production and Analysis

New Trends in Environmental Engineering  Agriculture  Food Production  and Analysis
Author: Wojciech Janczukowicz,Joanna Rodziewicz,Anna Iwaniak
Publsiher: MDPI
Total Pages: 396
Release: 2021-09-02
ISBN: 3036511245
Category: Science
Language: EN, FR, DE, ES & NL

New Trends in Environmental Engineering Agriculture Food Production and Analysis Book Excerpt:

This Special Issue presents the latest advances in agriculture, aquaculture, food technology and environmental protection and engineering, discussing, among others, the following issues: new technologies in water, stormwater and wastewater treatment; water saving, lake restoration; new sludge and waste management systems; biodiesel production from animal fat waste; the microbiological quality of compound fish feeds for aquaculture; the role of technological processes to improve food quality and safety; new trends in the analysis of food and food components including in vitro, in vivo, and in silico analyses; and functional and structural aspects of bioactivities of food molecules.

Packaging Materials and Processing for Food Pharmaceuticals and Cosmetics

Packaging Materials and Processing for Food  Pharmaceuticals and Cosmetics
Author: Kata Galic,Mia Kurek,Nasreddine Benbettaieb,Frederic Debeaufort,Mario Scetar
Publsiher: John Wiley & Sons
Total Pages: 400
Release: 2021-04-27
ISBN: 1119825075
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Packaging Materials and Processing for Food Pharmaceuticals and Cosmetics Book Excerpt:

This book provides valuable information on a range of food packaging topics. It serves as a source for students, professionals and packaging engineers who need to know more about the characteristics, applications and consequences of different packaging materials in food-packaging interactions. This book is divided into 13 chapters and focuses on the agro-food, cosmetics and pharmaceutical sectors. The first four chapters cover traditional packaging materials: wood, paper and cardboard, glass and metal. The next two deal, respectively, with plastics and laminates. Biobased materials are then covered, followed by a presentation of active and smart packaging. Some chapters are also dedicated to providing information on caps and closures as well as auxiliary materials. Different food packaging methods are presented, followed by an investigation into the design and labelling of packaging. The book ends with a chapter presenting information on how the choice of packaging material is dependent on the characteristics of the food products to be packaged.

The Sustainable Chef

The Sustainable Chef
Author: Stefan Gössling,C. Michael Hall
Publsiher: Routledge
Total Pages: 344
Release: 2021-12-10
ISBN: 1351740237
Category: Business & Economics
Language: EN, FR, DE, ES & NL

The Sustainable Chef Book Excerpt:

This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.

Sustainable Food Processing

Sustainable Food Processing
Author: Brijesh K. Tiwari,Tomas Norton,Nicholas M. Holden
Publsiher: John Wiley & Sons
Total Pages: 608
Release: 2013-10-14
ISBN: 1118634373
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Sustainable Food Processing Book Excerpt:

With global inequalities becoming more pronounced, ingredient costs climbing, and global warming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when designing their food processing techniques for the future. Sustainable food processing is all about finding new ways of meeting present needs without comprising future viability, given constantly changing economic and environmental conditions. This is not just a corporate social responsibility issue, but relates directly to efficiency, cost-saving and profitability, and so the food industry must increasingly embrace sustainable food processing in order to succeed. This book provides a comprehensive overview on both economic sustainability and environmental concerns relating to food processing. It promotes ways of increasing sustainability in all the major sectors of the food industry, and will establish itself as a standard reference book on sustainable food processing. It will be of great interest to academic and industrial professionals. Opening chapters cover the concept and principles of sustainable food processing, with reference to various food processing sectors (dairy, meat, seafood, grain, fruit and vegetables). Further chapters on brewing, cold chain, consumption and packaging provide a comprehensive guide to making these key processes more sustainable. Issues such as cleaning, sanitation, and carbon footprint are discussed, before dedicated chapters covering energy and water consumption in the food industry address economic sustainability. Environmental impact assessment and food processing, waste utilization, risk assessment, and regulatory and legislative issues are also addressed. Contributors include a combination of leading academic and industrial experts, to provide informed and industrially relevant perspectives on these topics.

Valorization of Agri Food Wastes and By Products

Valorization of Agri Food Wastes and By Products
Author: Rajeev Bhat
Publsiher: Academic Press
Total Pages: 1024
Release: 2021-08-25
ISBN: 0128242604
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Valorization of Agri Food Wastes and By Products Book Excerpt:

Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood. The book focuses its coverage on bioactive recovery, health benefits, biofuel production and environment issues, as well as recent technological developments surrounding state of the art of food waste management and innovation. The book also presents tools for value chain analysis and explores future sustainability challenges. In addition, the book offers theoretical and experimental information used to investigate different aspects of the valorization of agri-food wastes and by-products. Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges will be a great resource for food researchers, including those working in food loss or waste, agricultural processing, and engineering, food scientists, technologists, agricultural engineers, and students and professionals working on sustainable food production and effective management of food loss, wastes and by-products. Covers recent trends, innovations, and sustainability challenges related to food wastes and by-products valorization Explores various recovery processes, the functionality of targeted bioactive compounds, and green processing technologies Presents emerging technologies for the valorization of agri-food wastes and by-products Highlights potential industrial applications of food wastes and by-products to support circular economy concepts

Sustainable Production Technology in Food

Sustainable Production Technology in Food
Author: Jose M. Lorenzo,Paulo E.S. Munekata,Francisco J. Barba
Publsiher: Academic Press
Total Pages: 234
Release: 2021-08-16
ISBN: 012823220X
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Sustainable Production Technology in Food Book Excerpt:

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