Following an Introduction from the editor, the book begins with a chapter laying out the regulatory and legislative issues for food processing waste, including perspectives from the EU and the USA. This is essential background for understanding the context of the rest of the book. In the main body of the book, the main categories of foods for which processing is a key consideration are covered, including cereals and rice, beans, fruit and vegetables, meat and poultry, seafood, dairy foods, wines and plantation crops.
Each of these chapters will follow the same format, providing:...
Following an Introduction from the editor, the book begins with a chapter laying out the regulatory and legislative issues for food processing wast...
For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added functional food and nutraceutical products. This book looks at how these ingredients can be effectively incorporated into food systems for market, and provides...
For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development o...
Fluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing. Although the major GHG emissions associated with milk production occur on the farm, most energy usage associated with milk processing occurs at the milk processing plant and afterwards, during refrigerated storage (a key requirement for the transportation, retail and consumption of most milk products). Sustainable alternatives...
Fluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain. Worldwide, the d...
Roots and tubers are considered as the most important food crops after cereals and contribute significantly to sustainable development, income generation and food security especially in the tropical regions. The perishable nature of roots and tubers demands appropriate storage conditions at different stages starting from farmers to its final consumers. Because of their highly perishable nature, search for efficient and better methods of preservation/processing have been continuing alongside the developments in different arena. This book covers the processing and technological aspects...
Roots and tubers are considered as the most important food crops after cereals and contribute significantly to sustainable development, income gene...
Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomena related to low and high intensity ultrasound applications. The mechanisms involved in food analysis and process monitoring and in food process intensification will be shown.
Part II: Low intensity ultrasound applications Low intensity ultrasound applications have been used for non-destructive food analysis as well as for process monitoring. Ultrasonic techniques, based on velocity, attenuation or frequency spectrum analysis, may be...
Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomen...
An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing
The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients.
The...
An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing
