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  • Bücher  (54)
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  • Cham :Springer International Publishing :  (54)
  • Berlin ; Heidelberg : Springer
  • Ottawa : Geological Survey of Canada
  • Wabern : Federal Office of Topography, Swiss Geological Survey
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  • 1
    Online-Ressource
    Online-Ressource
    Baking Business Sustainability Through Life Cycle Management (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Sustainability. ; Family-owned business enterprises. ; Economics. ; Food Science. ; Sustainability. ; Family Business. ; Economics.
    Beschreibung / Inhaltsverzeichnis: Chapter 1 Bread Industry Sustainability Life Cycle Assessment -- Chapter 2 Product Environmental Footprint and Bread Industry -- Chapter 3 Life Cycle Assessment and Product Environmental Footprint - recommendations for integral optimization of economic and environmental performance -- Chapter 4 Ensuring sustainability of baking industry in North Macedonia -- Chapter 5 Sustainability approach of the baking industry along the food supply chain -- Chapter 6 Sustainability assessment of the baking industry complying with standards requirements: a case of Romania -- Chapter 7 Across American overview on sustainability approach throughout baking industry: An analytical-descriptive approach -- Chapter 8 Asian Overview on Sustainability Approach in Baking Industry -- Chapter 9 African Experience in Ensuring Sustainability in Baking -- Chapter 10 Indian experience in ensuring sustainability in baking industry -- Chapter 11 Measuring Baking Business Performance -- Chapter 12 Forming the efficient business model for bakery -- Chapter 13 Assessment of the sustainable competitiveness of agricultural enterprises on the grain market: case of Ukraine -- Chapter 14 Economic viability and sustainability in baking industry/ Simeuna - bread producer with own grain production -- Chapter 15 Impact of Bakery Innovation on Business Resilience Growth -- Chapter 16 Innovation in the commercial system of the small bakery industry -- New business models in food systems for farmers and companies, based on multi-actor approach -- Chapter 18 The role of rural women in bread industry – Job creation and retention in rural areas.
    Kurzfassung: This timely and comprehensive text focuses on important recent advances in applied sustainability in the baking industry, connecting all of the current methods and strategies into a single book. Those involved in bread production will find the latest developments at the theoretical and practical levels, including information and communication requirements, reporting and regulatory aspects, economic and environmentally sustainable business models, supply chain management, life cycle assessment, product and organizational environmental footprints and more. For small bakery business owners to industry leaders and policymakers, governmental authorities, regulatory authorities and standardization bodies, this book offers a compilation of technical information about sustainability in the market for the bakery sector. Baking Business Sustainability Through Life Cycle Management begins by presenting basic information on the life cycle assessment and product environmental footprint of the bread industry, proposing an analysis of sustainability assessment using environmental and social footprints and providing recommendations for integral optimization of economic and environmental performance. A second section focuses on sustainability in the baking industry, providing a regional focus from Europe to the Americas to Africa and Asia. The third section takes a deep look at economic feasibility and efficiency in the bread industry, including the economic viability of different scenarios for bread-based value chains, and forming efficient business models for bakeries. A final section zeroes in on the most up-to-date innovations in the current bakery industry, including the impact of bakery innovation on business resilience growth, commercial systems, and new business models in regional food systems for farmers and companies, based on multi-actor approach. Innovations within the bakery industry are at an all-time high, with new sustainability and economic models being introduced, along with associated market risks. This timely and ambitious text aims to cover all the most recent advances and methods for successful incorporation into bakery businesses. .
    Materialart: Online-Ressource
    Seiten: VIII, 313 p. 74 illus., 59 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031250279
    URL: https://doi.org/10.1007/978-3-031-25027-9
    DOI: 10.1007/978-3-031-25027-9
    DDC: 641.3
    Sprache: Englisch
    Standort Signatur Erwartet Verfügbarkeit
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  • 2
    Online-Ressource
    Online-Ressource
    Careers in Food Science: From Undergraduate to Professional (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Chemistry. ; Food Science. ; Chemistry.
    Beschreibung / Inhaltsverzeichnis: Section 1: Introduction -- 1. Introduction: Career Preparation for the Food & Beverage Industry -- 2. The Equilibrium of Life-Career Planning -- 3. First Jobs for Food Science -- Section 2: The undergraduate student experience -- 4. Making the Most of Your Undergraduate Experience -- 5. Campus Career Services and Centers -- 6. Professionalism and Leadership -- 7. Is Food Science Right For Me? The Transfer Experience -- 8. The Decision to Pursue an Internship -- 9. IFT Student Association -- Section 3: A successful industry career -- 10. Finding and negotiating a job -- 11. Employer expectations/Managing corporate life -- 12. Could a small company be for you? -- 13. A successful industry career or Making your way in a company -- Section 4: Careers with a degree in food science -- 14. Quality -- 15. Production management -- 16. Product development -- 17. Technical sales -- 18. R&D -- 19. Regulatory and food law -- 20. Careers in Traceability -- 21. Using food science in special interest groups -- 22. Food for Good: Leveraging Food Science to Feed the World -- 23. Careers that combine Culinary and Food Science -- 24. Entrepreneurship and Consulting: Taking a Different Path -- 25. Careers in Sensory Science -- 26. Food Science in Community-Based Food Systems -- 27. Working for a Startup Company -- 28. Careers in Sustainability -- 29. A Career in Management -- Section 5: The graduate student experience -- 30. Is grad school right for me? -- 31. Finding and getting into the right grad program -- 32. The transition from undergraduate to graduate student -- 33. Faculty expectations of graduate students.
    Kurzfassung: Careers in Food Science provides detailed guidelines for students and new employees in the food industry to ensure a successful start to their career. Every step towards a rewarding career in this rapidly evolving industry is covered, from which classes to take in college and which degrees to earn, to internships, and finally how to land, and keep, the first job. This book also provides day-to-day examples of what to expect from the many jobs available to help students decide what to do and where to go. This second edition includes nine new chapters covering research chefs, food systems, social justice, food waste, start-ups, sustainability, and management. Several new authors offer fresh perspectives. Provides detailed guidelines for students as well as new employees in food industry; Includes perspectives from school years through how to succeed at new job; Written by individuals who have just gone through that experience or who are working in that particular sector.
    Materialart: Online-Ressource
    Seiten: XII, 411 p. 5 illus., 1 illus. in color. , online resource.
    Ausgabe: 2nd ed. 2023.
    ISBN: 9783031143533
    URL: https://doi.org/10.1007/978-3-031-14353-3
    DOI: 10.1007/978-3-031-14353-3
    DDC: 641.3
    Sprache: Englisch
    Standort Signatur Erwartet Verfügbarkeit
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  • 3
    Online-Ressource
    Online-Ressource
    3D Printing of Sustainable Insect Materials (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food security. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Security. ; Food Engineering. ; Food Studies. ; Food Chemistry.
    Beschreibung / Inhaltsverzeichnis: Entomophagy in 3D Food Printing -- Entomophagy and its Application through 3D Printing for Sustainable Food Development -- Crickets as a promising alternative edible insect: nutritional and technological aspects and 3D printing prospective -- Insects Nutrition And 3D Printing -- Entomophagy: Application of Edible Insects in 3D Printed Foods -- Edible Insects as Materials for Food Printing: Printability and Nutritional value -- Drosophila as a Potential Functional Food: An Edge over other Edible Insects -- 3D printing, insects and food: a bibliometric analysis -- Inkjet-based 3D food printing for sustainable insect materials: A state-of-the-art review and prospective materials -- Extrusion-based 3D printing concept in customized nutritional products -- A Review on Binder jetting and Selective Laser Sintering: a novel assessment of the processes for 3D Insect food printing materials -- Social, Economic, Scientific and Environment Aspects of Entomophagy in 3D Food Printing.
    Kurzfassung: This book compiles a diverse and interdisciplinary range of scientific literature, laboratory developments, industrial implications and future prospects covering Entomophagy in 3D food printing to fight against hunger and nutritional deficiencies. Recent developments in Entomphagy in 3D printing of Drosophila based materials, and their nutritional, social, economic, scientific and environmental aspects. are comprehensively covered. Readers will also find shortcomings, guidelines, and industrial prospects for these materials, with emphasis on processing methods for the extraction of sustainable materials through 3D food printing. 3D Printing of Sustainable Insect Materials focuses on the methodology, technology and processing used for utilizing insects in 3D food printing applications, establishing technology-driven knowledge to fight against hunger. Chapters cover the principles for Entomophagy, insect processing methods, modern 3D food printing technologies, and the theoretical and practical aspects of Emtomophagy in 3D printing, with a special focus on future prospects and technologies. This ground-breaking book will serve knowledge to researchers and industry professionals across the food industry with broad coverage of emerging technologies, materials developed through Entomophagy, functional characterization and the technical details required to produce sustainable insect-based materials through 3D food printing. .
    Materialart: Online-Ressource
    Seiten: VIII, 206 p. 1 illus. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031259944
    URL: https://doi.org/10.1007/978-3-031-25994-4
    DOI: 10.1007/978-3-031-25994-4
    DDC: 641.3
    Sprache: Englisch
    Standort Signatur Erwartet Verfügbarkeit
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  • 4
    Online-Ressource
    Online-Ressource
    Neglected Plant Foods Of South Asia : Exploring and valorizing nature to feed hunger (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food security. ; Food Safety measures. ; Food Microbiology. ; Food Science. ; Food Security. ; Food Safety. ; Food Microbiology.
    Beschreibung / Inhaltsverzeichnis: Chapter 1: Agricultural biodiversity and food security: Opportunities and challenges -- Chapter 2: Role of neglected plant foods in achieving dietary diversity, zero hunger and good health -- Chapter 3: Exploring neglected and underutilized plant foods to fight malnutrition and hunger in South Asia -- Chapter 4: Inclusion criteria of underutilized food plants in household food security planning -- Chapter 5: Neglected plant foods of India -- Chapter 6: Neglected plant foods of Pakistan -- Chapter 7:Neglected plant foods of Bangladesh -- Chapter 8: Exploring social-ecological systems for mainstreaming neglected and underutilised plant foods: local solutions to food security challenges in Sri Lanka -- Chapter 9: Neglected plant foods of Nepal -- Chapter 10: Grain millet: Potential to fill nutrition gaps in the context of food security and climate change -- Chapter 11: Amaranth (Amaranthus spp.): Food properties and potential health benefits -- Chapter 12: Moringa (Moringa oleifera): Multi-functional role in management of malnutrition and health promotion -- Chapter 13: Date palm (Phoenix dactylifera): A review of economic potential, industrial valorization, nutritional and health significance -- Chapter 14: Quinoa (Chenopodium quinoa): Potential of the “golden grain” for food and nutritional security in South Asia -- Chapter 15: Sweet potato (Ipomoea batatats): An intervention food in management of food and nutritional security in South Asia -- Chapter 16: Taro (Colocasia spp.): Applications in food production and improving nutrition in South Asia -- Chapter 17: Jackfruit (Artocarpus heterophyllus): An overview of nutritional and functional food properties -- Chapter 18: Fenugreek (Trigonella foenum-graecum): An overview of food uses and health benefits.
    Kurzfassung: According to the global hunger index, South Asia has worldwide highest rate of undernourished people. Such a burden of food insecurity and various forms of malnutrition are directly associated with the existing food production system that ignores biodiversity, food affordability, and sustainability. During the last five decades, food production system has witnessed a global shift from ethnic to mainstream staple cereals production and promotion. Such an approach has badly affected the regional genetic pool of a diverse range of nourishing, economical, and sustainable edible plant species which are now referred to as neglected or underutilized food crops. Neglected Plant Foods of South Asia collects and preserves existing knowledge of underutilized, minor, wild, neglected and traditional food plants of South Asia, and their utilization for the production of value-added food products. Aiming at introducing plant – based food solutions to address the increasing burden of food insecurity among marginalized communities of South Asia, this manuscript covers a plethora of nutrient-dense plant species including fruits, vegetables, roots, tubers, cereals, pseudo-cereals, and pulses. In addition to having an overview of each plant's origin, cultivation practices and production statistics, researchers will find comprehensive information on nutritional composition, food manufacturing properties, value-addition and traditional uses of neglected plant foods. Recent updates on strategies to combat toxicological risks associated with the consumption of neglected food plants have also been included. With this volume, researchers will have complete information on neglected, underutilized traditional edible plants of South Asia, and their potential to increase food security under the emerging challenges of climate change.
    Materialart: Online-Ressource
    Seiten: XX, 476 p. 63 illus., 51 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031370779
    URL: https://doi.org/10.1007/978-3-031-37077-9
    DOI: 10.1007/978-3-031-37077-9
    DDC: 641.3
    Sprache: Englisch
    Standort Signatur Erwartet Verfügbarkeit
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  • 5
    Online-Ressource
    Online-Ressource
    Recent Advances in Citrus Fruits (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Microbiology. ; Food Science. ; Food Engineering. ; Food Microbiology.
    Beschreibung / Inhaltsverzeichnis: Lemons and limes -- Grapefruit -- Mosambi -- Orange -- Pomelo -- Tangerine (Citrus reticulata) -- Etrog citron (Citrus medica var. ethrog Engl) -- Jabara (Citrus jabara) -- Kumquat -- Greek citron (Citrus medica) -- Kinnow -- Post Harvest Handling Of Citrus Fruits -- Citrus based food products and their shelf life -- Citrus waste: A treasure of promised phytochemicals and its nutritional-nutraceutical value in health promotion and Industrial applications -- Bioactive compounds in citrus fruits: Extraction and identification -- Potential benefits of bioactive functional components of Citrus fruits for health promotion and disease prevention -- Citrus Diseases And Management.
    Kurzfassung: When compared to other major fruits, citrus fruits have resistance to pests and diseases, a short growing season and productivity even under harsh environmental conditions. Worldwide, citrus fruits are well known for their nutrients-rich juice and medicinal properties. Juice extracted from citrus fruits is rich source of vitamin C and various antioxidant compounds that are required to sustain a healthy life. Fruits are consumed in raw as well as processed forms, and the pharmacological importance of citrus fruits are not only limited to its edible parts, but also to non edible seeds and peel that are also a rich source of bioactive constituents with health benefiting properties. In current fruit processing techniques the peel is discarded as a byproduct after extraction of the juice. Researchers and food scientists are now focusing on utilization of fruit waste/byproducts to use them as a substrate in food processing, cosmetic and pharmaceutical industries. Whole fruits, seeds contain important antioxidant and antimicrobial properties. Recent Advances in Citrus Fruits provide in-depth knowledge on the nutritional profile, production details, processing, products and health benefits of citrus fruits. The most important citrus fruits, from lemons and limes to grapefruit and mosambi are covered in full, providing researchers with full breakdowns on each citrus fruit's nutritional makeup, processing specifics and agrarian importance, health benefits and use in various products across a wide range of industries. This text covers all of the latest research related to citrus fruits and provides researchers with a curated source on these valuable fruits.
    Materialart: Online-Ressource
    Seiten: XIX, 529 p. 51 illus., 34 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031375347
    URL: https://doi.org/10.1007/978-3-031-37534-7
    DOI: 10.1007/978-3-031-37534-7
    DDC: 641.3
    Sprache: Englisch
    Standort Signatur Erwartet Verfügbarkeit
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  • 6
    Online-Ressource
    Online-Ressource
    Cereal-Based Food Products (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Engineering. ; Food Chemistry.
    Beschreibung / Inhaltsverzeichnis: Introduction to cereals -- Bread; Cookies and Biscuit -- Cakes and muffins -- Tortillas -- Crackers -- Popped and puffed products -- Flaked products -- Pasta -- Noodles -- Beverages -- Pastry -- Packaging of cereal products.
    Kurzfassung: Cereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirements. Cereal grains are high in carbohydrates, good sources of protein and provide varying amounts of fibre, vitamins and minerals. The nutritional composition of grains may vary depending on the variety and environmental growing conditions. A number of cereal products are prepared from all the regions of the world. Cereals are processed into many products such as bread, cookies, cakes and pasta and are consumed daily by the majority of the population and play an important place in human nutrition. Cereal Based Food Products is the first book of its kind, focusing on the preparation methodology of cereal products. The chapters focus on different types of cereal products, processing technology, quality aspects and packaging requirements. All of the important cereal-based foods are covered in full, including sections on bread, cookies, cakes and muffins, pasta and noodles and many more including their packaging, preparation methods and ingredients. With this text researchers will find a comprehensive single source for information on the processing of cereal-based food products. Covers different types of products prepared from cereal grains; Focuses on production technology for the development of cereal products; Presents information on packaging requirements of cereal products.
    Materialart: Online-Ressource
    Seiten: VIII, 369 p. 75 illus., 61 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031403088
    URL: https://doi.org/10.1007/978-3-031-40308-8
    DOI: 10.1007/978-3-031-40308-8
    DDC: 641.3
    Sprache: Englisch
    Standort Signatur Erwartet Verfügbarkeit
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  • 7
    Online-Ressource
    Online-Ressource
    Plant-Based Foods: Ingredients, Technology and Health Aspects (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Engineering. ; Food Studies. ; Food Chemistry. ; Food Analysis.
    Beschreibung / Inhaltsverzeichnis: An Overview of Plant-based Food Alternatives (PBFAs): Classification, Textural and Sensory Characteristics -- Production of Meat Analogs and Consumer Preferences -- Fortification of Plant-based Food Analogs -- Role of Fermentation in Plant-based Food Production and Non-dairy Fermented Foods -- Plant-based Food Printing at a Glance -- Bioaccesibility and Bioavailability of Vitamins, Minerals and Bioactive Compounds in Plant-based Foods -- Health Effects of Plant-based Foods and Their Components.
    Kurzfassung: The plant-based food industry has flourished in recent years, with a steady stream of exciting product launches reaching the worldwide market. Consumers have become interested in a plant-based diet that includes grains, legumes, seeds, nuts, fruits and vegetables. There are a number of factors involved in this trend, including consumer opposition to harming animals, health problems such as lactose intolerance, desire for a healthier lifestyle and environmental awareness. Several books related to plant-based diets and cookbooks have been published for vegans and vegetarians, however there is no research work related to plant-based production, technology, ingredients and their qualitative and nutritional properties based on the results of scientific studies. Future Food: Plant-Based Products is the first book where the comparison of plant-based products with other alternatives are explored in detail. Novel plant-based product formulations, production and results of recent studies are examined in detail in this book. Plant-based products are mainly alternatives to dairy and meat products, and this text includes comprehensive chapters on meat substitutes and plant-based non-dairy products. In the opening chapter the main ingredients and raw materials used to produce a variety of plant-based products are covered along with their qualitative and nutritional properties. Further chapters focus on the health effects of plant-based products and microbiological and safety issues. For researchers seeking a full, up-to-date overview of plant-based product alternatives and their production, health affects and safety aspects, this book meets your needs.
    Materialart: Online-Ressource
    Seiten: XV, 180 p. 32 illus., 30 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031274435
    URL: https://doi.org/10.1007/978-3-031-27443-5
    DOI: 10.1007/978-3-031-27443-5
    DDC: 641.3
    Sprache: Englisch
    Standort Signatur Erwartet Verfügbarkeit
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  • 8
    Online-Ressource
    Online-Ressource
    Emerging Food Authentication Methodologies Using GC/MS (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Analysis. ; Food Safety measures. ; Nutrition   . ; Food Science. ; Food Analysis. ; Food Safety. ; Nutrition.
    Beschreibung / Inhaltsverzeichnis: Part I. Introduction -- Chapter 1. Gas Chromatography and Mass Spectrometry: The Technique -- Chapter 2. Statistical and Mathematical Models in Food Authentication -- Part II. Authentication of Food -- Chapter 3. Cereals, Pseudocereals, Flour and Bakery Products -- Chapter 4. Edible Oils and Fats -- Chapter 5. Milk and Dairy Products -- Chapter 6. Meat, Eggs, Fish and Seafood -- Chapter 7. Honey and Bee Products -- Chapter 8. Fruits, Vegetables, Nuts and Fungi -- Chapter 9 -- Herbs and Spices -- Part III. Authentication of Beverages -- Chapter 10. Fruit Juices -- Chapter 11. Coffee and Tea -- Chapter 12. Wine, Beer and Alcoholic Beverages -- Part IV. Outlook -- Chapter 13. Concluding Remarks and Future Perspectives. .
    Kurzfassung: This edited book provides an overview of existing and emerging gas chromatography/mass spectrometry (GC/MS) based methods for the authentication and fraud detection in all major food groups and beverages. Split in four parts, the book opens with a comprehensive introduction into the GC/MS technique and a summary of relevant statistical and mathematical models for data analysis. The main parts focus on the authentication of the main food groups (cereals, dairy products, fruit, meat, etc.) and beverages (e.g., coffee, tea, wine and beer). The chapters in these sections follow a distinct structure describing the nutritional value of the product, common fraud practices, economic implications and relevant biomarkers for the authentication process, such as volatile compounds, fatty acids, amino acids, isotope ratios etc. The final chapter provides an outlook on where the methodologies and the applications may be heading for. Food fraud is serious problem that affects food industries of all kinds, which is why food authentication plays an increasingly important role. This book aims to serve as a knowledge base for all researchers in academia, regulatory laboratories and industry employing GC/MS for food analysis. Due to its comprehensive introduction and consistent structure, it can also serve as an excellent resource for students in food science, food technology, food chemistry and nutrition.
    Materialart: Online-Ressource
    Seiten: X, 353 p. 27 illus., 23 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031302886
    URL: https://doi.org/10.1007/978-3-031-30288-6
    DOI: 10.1007/978-3-031-30288-6
    DDC: 641.3
    Sprache: Englisch
    Standort Signatur Erwartet Verfügbarkeit
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  • 9
    Online-Ressource
    Online-Ressource
    Starch: Advances in Modifications, Technologies and Applications (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Engineering. ; Food Studies. ; Food Analysis. ; Food Chemistry.
    Beschreibung / Inhaltsverzeichnis: Starch : Current Production & consumption trends -- Modification of Starch -- Oxidation of starch -- Hydrolysis of Starch -- 1. Cross linking of starch -- Octenyl succinic anhydride Modification of starch -- Dry Heat Treatment of Starch -- Heat-moisture treatment of starch -- Annealing of Starch -- High Hydrostatic Pressure Treatment of Starch -- Ultrasonication of Starch -- Deep Freezing and Thawing Modification and its impact on starch properties -- Cold Plasma Treatment of starch -- Microwave Irradiation of Starch -- Gamma irradiation of Starch -- Enzymatic modification of starch -- Fermentation Of Starch -- Effect of germination on starch.
    Kurzfassung: Starch is one of the major components responsible for the structure of final food products. A recent report by Industrial Starch Market predicts the industrial starch market to reach about 106.64 billion by 2022.The major portion of the starch volume will be contributed by conventional sources like maize, wheat and potato. These native starch sources are well capable to meet the industrial requirements. However, modification of starch brings lot of positive changes in functional and structural properties of starch. As compared to their native counterparts, modified starches are gaining a significant market growth due to their enhanced functionalities and applications. Starch: Advances in Modifications, Technologies and Applications provides comprehensive coverage of the most recent advances in the modification techniques, their impact on functionality of starch and potential application food industries. Starch is a vital ingredient for food processing industries and it has been covered thoroughly in different books. However, none of the books currently on the market have covered the most recent advances in modification techniques and their derivatives including the functional, engineering, thermo-pasting, rheological, structural and morphological properties of starch. This text comprehensively covers almost all the starch modifications, reviewing the derivatives of modification techniques and compiling all the changes in properties to provide an understanding and perspective of these innovative applications. From the history of starch production to current chemical and physical modifications, this book offers researchers all the information they need on starch modifications in a single source.
    Materialart: Online-Ressource
    Seiten: VIII, 489 p. 75 illus., 47 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031358432
    URL: https://doi.org/10.1007/978-3-031-35843-2
    DOI: 10.1007/978-3-031-35843-2
    DDC: 641.3
    Sprache: Englisch
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  • 10
    Online-Ressource
    Online-Ressource
    Cinnamon: A Medicinal Plant and A Functional Food Systems (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Analysis. ; Chemistry. ; Botany. ; Food Science. ; Food Chemistry. ; Food Studies. ; Plant Science.
    Beschreibung / Inhaltsverzeichnis: Aspects morphological, molecular, and biochemical of cinnamon -- The main varieties and producing areas of cinnamon -- The quality evaluation of cinnamon -- Bioactive compounds and extraction methods of cinnamon -- The application of cinnamon as a spice in food -- The antioxidant activity of cinnamon extract and its active components -- The inhibitory effect of cinnamon extract and its active components on bacteria -- The inhibitory effect of cinnamon extract and its active components on fungi -- Inhibition of growth and aflatoxin production by cinnamon -- Effective biocontrol weed with cinnamon oil and extract -- The antiviral effect of cinnamon -- The application potential of cinnamon in the treatment of diabetes -- The application potential of cinnamon in neuroprotection -- The anticancer effect of cinnamon -- Hepatoprotective effect of cinnamon extracts -- Safety evaluation of cinnamon or cinnamon extract.
    Kurzfassung: This work addresses the multiple possibilities for using cinnamon for applications in food science technology and to help in the complimentary treatment and prevention of diseases, with priority given to secondary metabolites produced by this plant. Issues related to the functions of cinnamon and its applications, as well as the biosynthetic pathways of production by plants, are covered in depth. The link between food science and technology and specific medicinal plants has not been explored enough in the current literature, and this text looks to bridge this gap in its extensive coverage of cinnamon. CINNAMON: A Functional Food and Medicinal Plant provides readers with a broad and diverse overview of the importance of secondary metabolites produced by plants and the possibilities for innovative biotechnological approaches that introduce new potential to a wide range of industrial products. The application of cinnamon in products across food science and its numerous health benefits are outlined, including its use as a complimentary medicine for a number of diseases. This book features the main cinnamon varieties and production areas plus quality evaluation and bioactive compound extraction methods. The multiple applications of spices in foods are covered in depth, plus antioxidant activity and inhibitory effects on bacteria and fungi. Beyond its use in foods, readers will find chapters covering the antiviral effects of cinnamon and its use for the treatment and prevention of diabetes and other disorders. Also important is coverage on the safety aspects of cinnamon and its extracts. To date no book has exclusively covered the many uses of cinnamon and cinnamon extracts in food and pharmaceutical applications. This much-needed work provides a fully up to date and extensive overview for researchers to examine the many uses of cinnamon across multiple products and industries. .
    Materialart: Online-Ressource
    Seiten: XV, 260 p. 93 illus., 82 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031335051
    Serie: Food Bioactive Ingredients,
    URL: https://doi.org/10.1007/978-3-031-33505-1
    DOI: 10.1007/978-3-031-33505-1
    DDC: 641.3
    Sprache: Englisch
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  • 11
    Online-Ressource
    Online-Ressource
    The Role of Natural Antioxidants in Brain Disorders (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Nutrition   . ; Neurosciences. ; Physiology. ; Biochemistry. ; Food Science. ; Nutrition. ; Neuroscience. ; Physiology. ; Biochemistry.
    Beschreibung / Inhaltsverzeichnis: An Introduction: Overview of Nervous system and Brain Disorders -- Pathophysiological Mechanisms of Brain Disorders -- Physiological Significance of Oxidative Stress and Anti-oxidative System -- Oxidative Stress as a triggering Mechanism of Various Diseases -- Chief Role of Neuroinflammation and Oxidative Stress in Brain Disorders -- Available Treatment Modules of Brain disorders -- Antioxidants Mitigate Oxidative Stress: A General Overview -- Role of Endogenous and Dietary Antioxidants in Brain Disorders -- Antioxidants as an Adjuncts to Conventional Therapies against Oxidative Stress -- Role of Antioxidants, and Life Style in Managing Brain Disorders Oxidative Stress Biomarkers and Antioxidant Treatments in Brain Diseases -- Clinical use of antioxidants for the treatment of Brain disorders. .
    Kurzfassung: Oxidative stress and neuroinflammation are considered causative factors in various neurological disorders such as Parkinson’s and Alzheimer’s diseases. Antioxidants are chemicals that bind with oxidative species and nullify their effect from causing damage to biological molecules. Endogenous antioxidants are produced by our body, however most of them are obtained from external sources, primarily through diet, called dietary antioxidants. Major sources of antioxidants are brightly colored fruits, vegetables, cereals, legumes, and herbs. Other very effective sources are berries, green tea, and dark chocolate. These compounds have the potential to hinder neurodegeneration, reduce neuronal death and improve memory as well as cognitive functions. Based on the complex nature of antioxidants and oxidative stress, particular antioxidants such as vitamin E, vitamin C or β-carotene are beneficial in protecting cells, organs and tissues against oxidative damage. The Role of Natural Antioxidants in Brain Disorders describes various neuroprotective effects and their physiological phenomenon mediated by antioxidants to maintain and regulate the general health biomarkers against brain disorders. The important role of antioxidants, diet and lifestyle in managing brain disorders is covered, as is their use in conjunction with conventional therapies against oxidative stress. Both exogenous and endogenous antioxidants are explored in full. By focusing on the role of oxidative stress as a triggering mechanism for various brain disorders and the use of antioxidant foods in conjunction with traditional therapies in combating and preventing them, this is a valuable source for researchers in food science, nutrition, health science and physiology.
    Materialart: Online-Ressource
    Seiten: VIII, 286 p. 42 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031411885
    Serie: Food Bioactive Ingredients,
    URL: https://doi.org/10.1007/978-3-031-41188-5
    DOI: 10.1007/978-3-031-41188-5
    DDC: 641.3
    Sprache: Englisch
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  • 12
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    Online-Ressource
    Essentials of Medicinal and Aromatic Crops (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Agriculture. ; Food Science. ; Agriculture.
    Beschreibung / Inhaltsverzeichnis: Chapter 1: Tissue Culture of Medicinal Plants -- Chapter 2: Mentha -- Chapter 3: Amla -- Chapter 4: Belladonna --  Chapter 5: Babchi -- Chapter 6: Ashwagandha -- Chapter 7: Cowhage -- Chapter 8: Costus -- Chapter 9: Coleus -- Chapter 10: Cinchona -- Chapter 11: Patchouli -- Chapter 12: Black pepper -- Chapter 13: Wild Marigold -- Chapter 14: Vanilla -- Chapter 15: Tuberose -- Chapter 16: Thyme -- Chapter 17: Onion -- Chapter 18: Garlic -- Chapter 19: Fennel -- Chapter 20: Henbane -- Chapter 21: Holy Thistle -- Chapter 22: Guggul -- Chapter 23: Glory Lily -- Chapter 24: Aniseed -- Chapter 25: Sacred Basil --  Chapter 26: Khus -- Chapter 27: Isabgol -- Chapter 28: Kalonji -- Chapter 29: Licorice -- Chapter 30: Brahmi -- Chapter 31: Buckwheat -- Chapter 32: Tianma -- Chapter 33: Chili pepper -- Chapter 34: Kewda -- Chapter 35: Jasmine -- Chapter 36: Opium poppy -- Chapter 37: Lavender -- Chapter 38: Tulsi -- Chapter 39: Chamomile -- Chapter 40: Bhumyamalaki -- Chapter 41: Moringa -- Chapter 42: Saffron -- Chapter 43: Barbados -- Chapter 44:Tea -- Chapter 45: Celery -- Chapter 46: Dioscorea.
    Kurzfassung: Medicinal and aromatic crops (MACs) are high-value crops since the natural products obtained from them are low-volume high-value commodities that have numerous applications in various sectors such as the food, beverage, food supplement, flavor and fragrance, perfumery and cosmetics, pharmaceutical and aromatherapy industries. In addition, the plant biomass is used in the production of teas and medical applications in traditional and also modern medicines. MACs are important mainly because they contain plant secondary metabolites such as essential oils, alkaloids, glygosides, saponins, tannins, vitamins and other bioactives. Plant secondary metabolites are differentiated from plant primary metabolites of photosynthesis and respiration since they are directly involved in growth and development of plants. Some MACs are used as spices and culinary herbs since they contain mainly essential oils, and are used as tonic to the digestive system, appetite modification and other systems and may facilitate nutrient uptake and utilization from various foods. A significant amount of MACs and their natural products have also demonstrated antimicrobial, antifungal and bactericidal activity and significant antioxidant capacity. In the past, MACs and their natural products have been used as a source for various medicines, in food and beverage production and in aroma products. Essentials of Medicinal and Aromatic Crops summarizes the current knowledge on medicinal and aromatic crops, including the agronomical practices of important MACs and their products, their beneficial effects and utilization of MAP and their products. The chapters provide a comprehensive guide to the most important and used medicinal and aromatic crops and their use in functional foods, nutraceuticals and as bioactives against various ailments, providing researchers, teachers, chemists, food scientists, agronomists and agroecologists in academia, industry and government a fully up to date singular source on this important topic. .
    Materialart: Online-Ressource
    Seiten: XIV, 1227 p. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031354038
    URL: https://doi.org/10.1007/978-3-031-35403-8
    DOI: 10.1007/978-3-031-35403-8
    DDC: 641.3
    Sprache: Englisch
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  • 13
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    Fig (Ficus carica): Production, Processing, and Properties (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Agriculture. ; Botany. ; Food Analysis. ; Chemistry. ; Food Science. ; Agriculture. ; Plant Science. ; Food Chemistry.
    Beschreibung / Inhaltsverzeichnis: Introduction to Fig (Ficus carica): Production, Processing, and Properties -- Section 1. Fig (Ficus carica): Cultivation, species, and cultivars -- Figs in Morocco: Diversity patterns, valorization pathways and chain value resilience -- Fig tree genome and diversity -- Genetic diversity of fig varieties -- Bud structure and evolution -- Phenotypic variability of fig (Ficus carica) -- Morpho-chemical Characteristics Useful in the Identification of Fig (Ficus carica L.) Germplasm -- Agronomic strategies for fig cultivation in a temperate-humid climate zone -- Cultivars and agricultural practices of fig (Ficus carica) -- Physiological behaviour of fig tree (Ficus carica L.) under different climatic conditions -- Fig (Ficus carica) production and yield -- Defense mechanism of fig (Ficus carica) against biotic stresses: An advanced role model under Moraceae -- Section 2: Fig (Ficus carica): Chemistry, functionality and health-promoting properties -- Chemistry and nutritional value of fresh and dried fig (Ficus carica) -- Fig seeds: source of value-added oil within the scope of circular economy -- Fig (Ficus carica) leaves: composition and functional properties -- Fig (Ficus carica) oil -- Composition and functional properties of fig (Ficus carica) phenolics -- Phenolic compounds of Fresh and dried fig: Characterization and health effects -- Ficus carica L. as a source of natural bioactive flavonoids -- Fig (Ficus carica) minerals -- Bioactive compounds of fig (Ficus carica) -- Fig volatiles -- Fig Enzymes: Characterization, Biological Roles, and Applications -- Preventive roles of phytochemicals from Ficus carica in Diabetes and its secondary complications -- Composition and health-promoting effects of fig (Ficus carica) extracts -- Genotoxic and antimutagenic activity of Ficus carica extracts -- Composition and biological activities of Ficus carica latex -- Extraction and analysis of polyphenolic compounds in Ficus carica L. -- Section 3: Fig (Ficus carica): Technology, processing, and applications -- Fig drying technologies -- Chemistry and functionality of processed fig -- Fig Syrup as a natural sugar substitute -- Fig shelf life -- Use of proteolytic activity of Ficus carica in milk coagulation.
    Kurzfassung: This book creates a multidisciplinary forum of discussion on Ficus carica with particular emphasis on its horticulture, post-harvest, marketability, phytochemistry, extraction protocols, biochemistry, nutritional value, functionality, health-promoting properties, ethnomedicinal applications, technology and processing. The impact of traditional and innovative processing on the recovery of high-added value compounds from Ficus carica byproducts is extensively reported. Also, the text discusses the potential applications of Ficus carica in food, cosmetics, and pharmaceutical products. Fig (Ficus carica): Production, Processing, and Properties illustrates a diversity of developments in food science and horticultural research including: Production, processing, chemistry, and functional properties of Ficus carica. Ficus carica phytochemicals and its health-promoting effects. Food, non-food and technological applications of Ficus carica. Recent research focuses on studying the bioactive compounds and therapeutic traits and investigating the mode of action and toxicological impacts of medical plant extracts and bioactive phytochemicals. Ficus carica is of significant importance due to its widespread food, industrial and medicinal applications. Although Ficus carica products are already commercially available in the international market, it is hard to find a reference work covering the production, processing, chemistry and properties of Ficus carica. This book will be the first publication focusing specifically on this important topic.
    Materialart: Online-Ressource
    Seiten: XV, 817 p. 136 illus., 110 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031164934
    URL: https://doi.org/10.1007/978-3-031-16493-4
    DOI: 10.1007/978-3-031-16493-4
    DDC: 641.3
    Sprache: Englisch
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  • 14
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    Designing Gluten Free Bakery and Pasta Products (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Analysis. ; Chemistry. ; Food Safety measures. ; Nutrition   . ; Food Science. ; Food Chemistry. ; Food Analysis. ; Food Safety. ; Nutrition.
    Beschreibung / Inhaltsverzeichnis: Everything it must be known about the relation of gluten to human health -- Raw materials. Traditional and non-conventional cereals, pseudo-cereals, oilseeds and legumes -- Non-cereals starch resources -- Use of additives in gluten-free formulations -- Fermented gluten-free baked goods -- Gluten free non-fermented bakery -- Gluten free edible films, coatings, and toppings -- Gluten free pasta production and formulation design -- Sensory analysis tools in developing gluten-free bakery and pasta products and their quality control -- Regulation and labelling. Methods of analysis for the determination of gluten in foods.
    Kurzfassung: The ingestion of gluten in the human diet can lead to gastrointestinal disorders such as celiac disease, allergy to wheat and non-celiac gluten sensitivity. Currently the best treatment is the strict adherence to a diet without sources of prolamins and gliadins (wheat), secalin (rye) and hordein (barley). Several studies have revealed that a gluten-free diet may lead to nutrient deficiencies. Therefore, the formulation of gluten-free foods, particularly those related to cereals, is a major challenge. A great effort has been put into improved technological and nutritional aspects of gluten-free cereal products, as evidenced by the large amount of research published in journal articles. Thus far there has been no compilation of this up-to-date research which would lead to better implementation of healthy gluten-free products. Designing Gluten Free Bakery and Pasta Products provides a tool for designing gluten-free bakery and pasta products taking into account the most up-to-date advances and knowledge of gluten-related diseases, extensively covering both traditional and non-traditional gluten-free raw materials and bakery and pasta processes. This book will be particularly useful for food scientists and technologists developing gluten-free bakery and pasta products, plus physicians and nutritionists working with patients with gluten related diseases. .
    Materialart: Online-Ressource
    Seiten: X, 391 p. 40 illus., 25 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031283444
    URL: https://doi.org/10.1007/978-3-031-28344-4
    DOI: 10.1007/978-3-031-28344-4
    DDC: 641.3
    Sprache: Englisch
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  • 15
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    Cardamom (Elettaria cardamomum): Production, Processing and Properties (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Science.
    Beschreibung / Inhaltsverzeichnis: Introduction to Cardamom (Elettaria cardamomum): Production, Processing, and Properties -- Section 1. Cardamom: Cultivation, species, and cultivars -- Cultivation and agricultural practices of cardamom -- Cardamom botany, cultivars, and genetic diversity -- Plant morphological traits of cardamom -- Viral Diseases of Cardamom -- Cardamom wild genotypes -- Section 2. Cardamom: Chemistry, functionality and health-promoting properties -- Composition and functional properties of cardamom seeds -- Composition and functional properties of cardamom essential oil -- Composition and functional properties of cardamom fixed oil -- Health aspects of true cardamom (Elettaria cardamomum): clinical evidence and proposed mechanism -- Health-promoting effects of cardamom -- Composition and functional properties of cardamom leaves -- Chemistry and functionality of black cardamom (Amomum subulatum) -- Section 3. Cardamom: Technology, processing, and applications -- Effect of processing on cardamom composition and properties -- Cardamom-based beverages -- Cardamom-based phytosomes -- Cardamom Safety -- Cardamom in food applications -- Encapsulation of cardamom extract -- Cardamom oleoresin -- Non-food applications of cardamom. .
    Kurzfassung: Cardamom [Elettaria cardamomum (L.) Maton is recognized for its unique taste and aroma. As the third most expensive spice after saffron and vanilla, Cardamom has been used as a spice and flavoring ingredient in food and is rich in bioactive constituents including minerals, carbohydrates, proteins, lipids, essential oils, terpenoids, flavonoids and carotenoids. Cardamom essential oil (CEO) and other bioactive compounds accumulated in cardamom capsules contribute to their characteristic aroma and utility as a novel food and nutraceutical. CEO from capsules possesses monoterpene constituents such as α-terpineol, 1,8-cineole, α-pinene, linalyl acetate, linalool, and nerolidol as well as the ester of α-terpinyl acetate. Flavonoids, anthocyanins, terpenoids, alkaloids, and other cardamom phenolics have shown high MIC values against Campylobacter species and reduced Bacillus subtilis spore. CEO loses its flavor rapidly upon storing under a normal environment. The change in the aroma or flavor could also cause changes in the constituents of its phytochemicals. Cardamom (Elettaria cardamomum): Production, Processing & Properties aims to create a multidisciplinary forum of discussion on E. cardamomum, emphasizing its botany, ethnobotanical, cultivation, horticultural practices, post-harvest, marketability, phytochemistry, extraction protocols, biochemistry, nutritional value, functionality, ethnomedicinal applications and and processing specifics. The book discusses the botanical distribution, phytochemical constituents, food applications and biological activities of cardamom capsule extracts and essential oil. Also, the text discusses the potential applications of E. cardamomum in food, cosmetics and pharmaceutical products. This book is the first of its kind, a full research work dedicated specifically to cardamom applications and benefits that will be of value for researchers from multiple fields. .
    Materialart: Online-Ressource
    Seiten: XIV, 307 p. 85 illus., 42 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031354267
    URL: https://doi.org/10.1007/978-3-031-35426-7
    DOI: 10.1007/978-3-031-35426-7
    DDC: 641.3
    Sprache: Englisch
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  • 16
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    Advances in Plant Sprouts : Phytochemistry and Biofunctionalities (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food security. ; Food Analysis. ; Chemistry. ; Food Microbiology. ; Food Science. ; Food Security. ; Food Chemistry. ; Food Microbiology.
    Beschreibung / Inhaltsverzeichnis: General over view of composition, use in human nutrition, process of sprouting, change in composition during sprouting, parameters affecting nutritional quality during sprouting, benefits of sprouts, nutritional value and food safety issues of cereal/pseudo cereal sprouts -- Barley sprouts -- Buckwheat sprouts -- Brown rice sprouts -- Amaranth and Quinoa sprouts -- Kamut and Oat sprouts -- Sprouted Legumes: Biochemical Changes, Nutritional Impacts and Food Safety Concerns -- Kidney Bean and Lentil Sprouts -- Clover and Alfalfa sprouts -- Pea, Chickpea and Black-eyed pea sprouts -- Mung bean and Adzuki bean sprouts -- Soybean sprouts -- An overview of Brassica Sprouts -- Broccoli and Cress sprouts -- Cabbage & Red cabbage sprouts -- Radish sprouts and Mustard green sprouts -- General over view of composition, use in human nutrition, process of sprouting, change in composition during sprouting, parameters affecting nutritional quality during sprouting, benefits of sprouts, nutritional value and food safety issues of allium sprouts -- Onion sprouts -- Garlic & Leek sprouts.
    Kurzfassung: The demand for plant foods in all global markets has been increasing along with awareness of greenhouse gases generated from animal farming, expanded sentiments against animal slaughtering and common perception of the health benefits of plant food products. Accordingly, more attention has been placed on green processing of plant foods for the optimization of their nutritional and health benefits. Sprouted vegetable products have been studied and reported in many scientific investigations to qualitatively improve the phytochemistry, enhance the nutritional profile and improve the biological functionality potentials of such vegetables beyond their initial natural states. Vegetable sprouts have been reported to possess aspects that make them serviceable for the management of metabolic syndrome disorders such as diabetes, hypertension, cancer and other health issues related to cellular oxidation of body cells, and antimicrobial bioactive components have been isolated from vegetable sprouts. Advances in Plant Sprouts: Phytochemistry and Biofunctionalities provides a singular source on recent advances in studies about the dietetic and nutraceutical potencies of vegetable sprouts and increases awareness on the possibility of processing plant foods to make them more nutritionally beneficial. Green production is another important aspect of this text since plant foods processed by sprouting are free of agrochemicals, consume less energy and utilize less manpower, making them easy to produce and environmentally friendly as well. Consumption and production of sprouted vegetables has been increasing in recent years, and this text covers the production and nutritional aspects of all the major sprout groups. .
    Materialart: Online-Ressource
    Seiten: VIII, 441 p. 41 illus., 37 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031409165
    URL: https://doi.org/10.1007/978-3-031-40916-5
    DOI: 10.1007/978-3-031-40916-5
    DDC: 641.3
    Sprache: Englisch
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  • 17
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    Emerging Solutions in Sustainable Food and Nutrition Security (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food security. ; Food Safety measures. ; Food Science. ; Food Security. ; Food Safety.
    Beschreibung / Inhaltsverzeichnis: Chapter 1: Brief account on the history and conceptual evolution of nutrition security: Past, Present and Future -- Part I: Traditional Foods and Biodiversity to Achieve Nutrition Security -- chapter 2: Traditional Foods and Foods with a Tradition: it’s not the same -- Chapter 3: Traditional foods and associated Indigenous Knowledge Systems and its role in nutrition security in Mongolia -- Chapter 4: Current status of edible insects in the context of dietary transition in Western French Africa: A case study from Benin -- Chapter 5: The decline of Agrobiodiversity: the process of crop improvement, consequent homogenization, and aftermath -- Chapter 6: Aquaculture: Contributions to Global Food Security -- Part II: Environmental Concern and Food Safety -- Chapter 7: Carbon Sequestration in Agroforestry and Horticulture Based Farming Systems: Mitigating climate change and advancing food and nutrition security -- Chapter 8: Pesticide residue and food safety: Retrospection and prospects -- Part III: Biotechnological Advancement and Sustainable Nutrition Security -- Chapter 9: Plant breeding strategies and methods for Food Security: Review on the Technology -- Chapter 10: Crop Breeding and Biotechnological Advances towards Nutrition and Environment Security -- Part IV: Micronutrient Concern -- Chapter 11: The Micronutrient Zinc in Human Health and Disease -- Part V: Functional Foods -- Chapter 13: Functional food in promoting health: Global perspective -- Chapter 14: Medicinal properties of traditional foods and associated indigenous knowledge system: A case study of the Himalayan region, India -- Chapter 15: Ayurveda and Traditional foods to supplement nutrition in India.
    Kurzfassung: Given the uncertainties in future food and nutrition security due to climate change compounded with an increasing global population, sustainable development is essential for the survival of much of the world's population. Besides the conceptual evolution of food and nutrition security, exploration of new scientific areas aids in reshaping our knowledge of nutritional requirements, and innovation of novel technologies can be utilized to tackle production and security issues in sustainable ways. Emerging Solutions in Sustainable Food and Nutrition Security provides comprehensive and up-to-date coverage of the current problems and issues, emerging ideas, and pragmatic solutions in sustainable nutrition. The book is designed to promote an understanding of the fundamentals and changing landscapes of food systems, nutrition, and environmental sustainability. Emerging issues such as the growing importance of traditional foods in improving nutrition security, the exploration of biodiversity to promote food diversity, the sustainable management of current agroecosystems, the progress made in utilizing biotechnology to enhance crop production, the utilization of bio-fortification and food fortification as means of nutritional management, the latest research advancements in mineral research, and the functional foods are comprehensively addressed. For researchers seeking a deeper insight into sustainable nutrition security and the current technical developments, these chapters cover current technologies across the four pillars of food security, food availability, food accessibility, food utilization, and food stability, and provide a platform for critical scientific thinking in the field of food security, safety, and environmental sustainability in conjunction with Sustainable Development Goals such as Zero Hunger and Climate Action.
    Materialart: Online-Ressource
    Seiten: X, 399 p. 49 illus., 36 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031409080
    URL: https://doi.org/10.1007/978-3-031-40908-0
    DOI: 10.1007/978-3-031-40908-0
    DDC: 641.3
    Sprache: Englisch
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  • 18
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    Guidelines for Laboratory Quality Managers (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Analysis. ; Chemistry. ; Chemistry, Organic. ; Food Science. ; Food Chemistry. ; Organic Chemistry.
    Beschreibung / Inhaltsverzeichnis: Laboratory management and ISO 17025:2017 -- Essential for Quality management in testing laboratories -- Preparing for analysis: the analytical method -- Statistics for the Quality Control Laboratory -- Uncertainty measurement -- Control Charts and Process capability -- Risk Management.
    Kurzfassung: This useful and extensive set of guidelines is designed to assist food control laboratories in gainingaccreditation from an internationally recognized external body, providing all of the necessary information and practices in an easy-to-read, step-by-step fashion. Authored by an experienced consultant for laboratory accreditation in many different countries, with this text food control lab owners now have all of the up-to-date information they need to gain accreditation in a single source. Guidelines for Laboratory Quality Managers covers the essentials for quality management in the food control laboratory, from testing processes to current quality management systems. The ISO standards for accreditation are extensively explored, including managerial requirements,organizational aspects, complaint handling procedures, internal audits, and sampling. An entire section is dedicated to the implementation of managerial and technical requirements from quality control to program monitoring and evaluation. Analysis selection, preparation, and validation is covered extensively, and an entire section is dedicated to basic statistics from data presentation todistribution. Each section comes with helpful tips for lab managers plus definitions and terms. Comprehensive, easy-to-use and up-to-date, Guidelines for Laboratory Quality Managers isthe guide for accreditation for food control laboratories. .
    Materialart: Online-Ressource
    Seiten: XV, 160 p. 34 illus., 29 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031117244
    Serie: Integrating Food Science and Engineering Knowledge Into the Food Chain, 14
    URL: https://doi.org/10.1007/978-3-031-11724-4
    DOI: 10.1007/978-3-031-11724-4
    DDC: 641.3
    Sprache: Englisch
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  • 19
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    Green Protein Processing Technologies from Plants : Novel Extraction and Purification Methods for Product Development (2023)
    Cham :Springer International Publishing :
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    Schlagwort(e): Food science. ; Biotechnology. ; Proteins . ; Nutrition   . ; Botany. ; Food Science. ; Biotechnology. ; Protein Biochemistry. ; Nutrition. ; Plant Science.
    Beschreibung / Inhaltsverzeichnis: Chapter 1. Alkaline Extraction–Isoelectric Precipitation of Plant Proteins -- Chapter 2. Air Classification of Plant Proteins -- Chapter 3. Barometric Membrane Technologies for Plant Protein Purification -- Chapter 4. Electro-Activation as Emerging Technology for Proteins Extraction from Plant Materials: Theory and Applications -- Chapter 5. Emerging Solvent Extraction Technologies for Plant Protein Extraction: Aqueous Two-Phase Extraction; Deep Eutectic Solvent; Subcritical Water Extraction -- Chapter 6. Enzyme-Assisted Extraction of Plant Proteins -- Chapter 7. High Pressure for Plant Protein Extraction -- Chapter 8. High Voltage Electrical Treatments as an Eco-Efficient Approach for Plant Proteins Processing -- Chapter 9. Microwave-Assisted Extraction of Plant Proteins -- Chapter 10. Micellar Precipitation and Reverse Micelle Extraction of Plant Proteins -- Chapter 11. Application of Ultrasound Technology in Plant-Based Proteins: Improving Extraction, Physicochemical, Functional, and Nutritional Properties -- Chapter 12. Impact of Green Extraction Technologies on Plant Protein Content and Quality -- Chapter 13. Effects of Extraction Technologies on the Functionalities and Applications of Plant Proteins.
    Kurzfassung: This edited book provides the first comprehensive overview on conventional and emerging processing technologies for the extraction and purification of proteins and/or peptides from plant sources with a special focus on subsequent product development. The book opens with an introduction to the most conventional processing technologies used in industry today: the alkaline extraction followed by isoelectric precipitation, and air classification. The book also focusses on novel extraction and purification technologies, covering the most recent green emerging technologies based on enzymatic processes, solvents, high-pressure processing, barometric membrane technologies, and microwave-assisted extraction, among others. The final chapters bridge the gap between the presented methods and product development and highlight how these technologies can alter protein functionality and nutritional quality of the extracted protein, and thereby, impact human health. In the context of rising consumer interest in foods from plant-protein ingredients and the United Nations targets for Sustainable Development Goal 12 on ‘Responsible Consumption and Production’, this book will provide an indispensable resource for students, engineers and researchers in academia and industry, working in the area of food science, food technology and plant-based product development.
    Materialart: Online-Ressource
    Seiten: XV, 354 p. 1 illus. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031169687
    URL: https://doi.org/10.1007/978-3-031-16968-7
    DOI: 10.1007/978-3-031-16968-7
    DDC: 641.3
    Sprache: Englisch
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  • 20
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    Natural Additives in Foods (2023)
    Cham :Springer International Publishing :
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    Schlagwort(e): Food science. ; Food Analysis. ; Chemistry. ; Food Microbiology. ; Food Science. ; Food Chemistry. ; Food Microbiology. ; Food Analysis. ; Food Studies.
    Beschreibung / Inhaltsverzeichnis: Food Additives: Importance, Classification, and Adverse Reactions in Humans. -- Natural Antioxidants -- Natural Antimicrobials -- Natural Colorants -- Natural Sweeteners -- Vegetal and Microbial Sources of Natural Additives and their Food Applications -- Utilization of Saccharomyces cerevisiae as a Source of Natural Food Additives -- Preservation of Natural Food Additives -- Effect of Thermal Treatments on the Properties of Natural Food Additives -- Effect of Nonthermal Treatments on the Properties of Natural Food Additives -- Toxicological Aspects of Natural Food Additives -- Consumer Attitudes Toward Natural Food Additives -- Regulation of Natural Food Additives.
    Kurzfassung: Additives have been used in the food sector for centuries, aiming to maintain or improve food quality in terms of freshness, appearance, texture and taste. Most food additives are synthetic chemical compounds classified as antioxidants, antimicrobials, colorants and sweeteners. In the last decades, several synthetic food additives have been correlated with adverse reactions in humans, which has caused the safety of synthetic food additives to be reviewed and discussed by international organizations. At the same time, there is increasing consumer demand for more natural and environmentally friendly food products and additives. Therefore, synthetic food additives have been replaced with natural food additives. Although the use of natural additives is a hot topic in food science, to date no book has systematically reviewed the application of natural additives in food products. Natural additives in foods presents an exhaustive analysis of the most recent advances in the application of natural additives in the food sector. Covering natural antioxidants, antimicrobials, colorants and sweeteners, this text also focuses on unconventional sources of natural additives, valorization and toxicological aspects, consumer attitudes and regulatory aspects. The main applications of natural antioxidants are fully covered, including polyphenols, ascorbic acid, carotenoids, tocopherols and proteins. Natural antimicrobial applications from polyphenols and essential oils to poly-L-Lysine are analyzed, as are natural colorants like anthocyanins, annatto, betalains and paprika. The encapsulation, trapping, and adsorption of natural additives are studied, and consumer perceptions and preferences are major focuses. Researchers will find up-to-date regulatory specifics for the United States and European Union. For any researcher in need of an expansive single source containing all relevant and updated information for the use of natural additives in foods, this book is a much needed addition to the field. .
    Materialart: Online-Ressource
    Seiten: XIX, 374 p. 10 illus. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031173462
    URL: https://doi.org/10.1007/978-3-031-17346-2
    DOI: 10.1007/978-3-031-17346-2
    DDC: 641.3
    Sprache: Englisch
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  • 21
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    Online-Ressource
    Sustainable Food Innovation (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Analysis. ; Chemistry. ; Sustainability. ; Consumer behavior. ; Food Science. ; Food Engineering. ; Food Chemistry. ; Sustainability. ; Consumer Behavior .
    Beschreibung / Inhaltsverzeichnis: 1. Introduction: Sustainability and Foods- 2. Carbohydrates for Energy -- 3. Carbohydrates for Fibre -- 4. Protein -- 5. Lipids -- 6. Minerals -- 7. Water Soluble Vitamins -- 8. Fat Soluble Vitamins -- 9. Bioactives compounds from food and their applications in the treatment of Type 2 Diabetes -- 10. Understanding New Foods: Alternative Protein Sources -- 11. Understanding New Foods: Upcycling -- 12. Understanding New Foods: Development of Next Generation of Food Processing, Packaging, and Ingredients Technologies for Clean-Label Foods -- 13. Understanding New Foods: Water Quality.
    Kurzfassung: This text offers a holistic approach to the two topics of the highest interest in the current and future food industry: sustainability and nutrition. The current knowledge is narrow and specific to individual topics focusing on either one nutrient or one discipline. Food is part of a wide circle of disciplines: nutrition, technology, sensory, environmental aspects, psychology, economy, culture and society. In the recent years, the sales of innovative foods such as meatless burgers, allergen-free products and personalized nutrition have skyrocketed. Sustainable Food Innovation presents the big picture on each nutrient: industrial and natural sources (ingredients, food products), consumer acceptability (price, sensory quality) and nutritional properties (quantity and quality) with each chapter focusing on a specific essential nutrient. Further chapters illustrate the role of other elements of interest such as bioactive. In addition, experimental data is added to enrich the book. Online discussions on current food trends are analyzed and presented to the reader in the effort to understand consumers’ psychology. This will be the first publication to combine literature review and research data and the first to offer a comprehensive discussion on sustainable food innovation. The ultimate goal is to educate consumers and experts, providing technical and socioeconomic knowledge in a multidisciplinary context. Ultimately, informed technologists will develop healthier, sustainable food products and informed consumers will make informed decisions on nutrition and food choices.
    Materialart: Online-Ressource
    Seiten: XVI, 182 p. 32 illus., 29 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031123580
    Serie: Sustainable Development Goals Series,
    URL: https://doi.org/10.1007/978-3-031-12358-0
    DOI: 10.1007/978-3-031-12358-0
    DDC: 641.3
    Sprache: Englisch
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  • 22
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    Image Based Computing for Food and Health Analytics: Requirements, Challenges, Solutions and Practices : IBCFHA (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Biomedical engineering. ; Medical informatics. ; Artificial intelligence. ; Application software. ; Food Science. ; Food Engineering. ; Medical and Health Technologies. ; Health Informatics. ; Artificial Intelligence. ; Computer and Information Systems Applications.
    Beschreibung / Inhaltsverzeichnis: 1. Food Computing Research opportunities using AI and M -- Estimating the Risk of Diabetes Using Association Rule Mining Based on Clustering -- Digital Twins for Food Nutrition and Health Based on Cloud Communication -- Smart Healthcare Systems: An IoT with Fog Computing based Solution for Healthcare,- An Intelligent and Secure Real-time Environment Monitoring System for healthcare using IoT and Cloud Computing with the Mobile Application Support -- Efficient BREV Ensemble Framework: A Case Study of Breast Cancer Prediction,- Current and Future Trends of Cloud-based solutions for Healthcare,- Secure Authentication in IoT based healthcare management environment using integrated Fog computing enabled blockchain system -- SENTIMENT ANALYSIS OF COVID-19 TWEETS USING VOTING ENSEMBLE-BASED MODEL -- Cloud and machine learning based solutions for healthcare and preventio -- Interoperable Cloud-Fog architecture in IoT-enabled Health Sector -- COVID-19 Wireless Self-Assessment Software for Rural Areas in Nigeria -- Efficient Fog-to-Cloud Internet-of-Medical-Things System.
    Kurzfassung: Image Based Computing for Food and Health Analytics covers the current status of food image analysis and presents computer vision and image processing based solutions to enhance and improve the accuracy of current measurements of dietary intake. Many solutions are presented to improve the accuracy of assessment by analyzing health images, data and food industry based images captured by mobile devices. Key technique innovations based on Artificial Intelligence and deep learning-based food image recognition algorithms are also discussed.
    Materialart: Online-Ressource
    Seiten: VIII, 246 p. 70 illus., 61 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031229596
    URL: https://doi.org/10.1007/978-3-031-22959-6
    DOI: 10.1007/978-3-031-22959-6
    DDC: 641.3
    Sprache: Englisch
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  • 23
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    Digital Agriculture for Food Security and Sustainable Development of the Agro-Industrial Complex (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Agriculture. ; Food security. ; Food Science. ; Agriculture. ; Food Security.
    Beschreibung / Inhaltsverzeichnis: Part 1. Economic, Legal, and Technological Support of Quality Management and Sustainable Development in the Digital Agro-Industrial Complex -- Sustainable Development of Agro-industrial Complex and Food Security through Digital Agriculture: Contribution of Robots, Big Data, and AI -- State and Development of Cotton Production in Kyrgyzstan -- Model Lawmaking as a Condition for Stable Development of Beekeeping Activities in CIS Countries -- Algorithms and Tools of Digital Marketing for the Sustainable Development of Agricultural Tourism Businesses -- Digitalization as a Factor in Improving the Efficiency of Agricultural Production and Living Standards of the Rural Population in Russia -- Improvement of the Grain Quality Assessment System in context of the North Kazakhstan Region -- Agricultural Organizations as the Basis of the Production Segment of Sustainable Development of Social, Ecological, and Economic Systems -- Improvement of Agricultural Policy of Kazakhstan in Improving the Use of Labor Potential of Rural Areas -- Transformation of Purchasing Behavior in Choosing Meat and Meat Products as an Important Aspect in the Development of the AIC -- Part 2. Russian and International Agricultural Policies for Food Security -- Assessment of the Effectiveness of Dairy Farming -- The Role of Agricultural Protectionism in National Food Security.[ Some Aspects of Food Security in the Kyrgyz Republic -- Monitoring in the Agricultural Sector, Economic Indicators of the Agricultural Sector in Cyprus -- Foreign Economic Relations of the European Union Countries and Their Assessment in the Context of Implementing the New Common Agricultural Policy -- Development of Agricultural Cooperation as the Basis for Digitalization of the Agricultural Sector of the Kyrgyz Republic -- The Role and Place of Russia in the World Market of Meat and Meat Products -- Changes in Global Production and Trade of Major Tropical Fruits -- Factors and Trends in the Development of International Trade in Fruit and Berry Products.
    Kurzfassung: The role of agriculture in the provision of food security and the implementation of sustainable development goals (SDGs) is paramount. For example, agriculture plays a significant role in the adaptation to climate change to support SDG-13. Other roles consist of the provision of responsible employment for agricultural personnel within SDG-8 and the unique ability of agriculture to improve environmental conditions based on the regenerative management of natural resources to support SDG-12. Also, agriculture is associated with sustainable development of rural areas to support SDG-11. Digital Agriculture for Food Security and Sustainable Development of the Agro-Industrial Complex is intended to show the strong interrelation of the sustainable developmental goals in modern agriculture and the need for their implementation no matter how complex or involved. The book elaborates on the concept of digital agriculture for food security and sustainable development of the agro-industrial complex and the systemically important role of digitalisation in the SDG-9 sustainable development of modern agriculture. The book is made up of five sections, with the first exploring topical issues of food security and the contribution of digital agriculture in addressing them through the sustainable development of the agro-industrial complex. The second section presents a detailed study in the provision of food security and sustainable development. A third section discusses the provision of food security and sustainable development based on digital agriculture in Central Asia while section four looks forward to new opportunities for the development of digital agriculture based on advanced technologies of Industry 4.0. An important final section presents action-oriented solutions and frameworks for the development of digital agriculture based on advanced technologies.
    Materialart: Online-Ressource
    Seiten: XIII, 167 p. 1 illus. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031279119
    URL: https://doi.org/10.1007/978-3-031-27911-9
    DOI: 10.1007/978-3-031-27911-9
    DDC: 641.3
    Sprache: Englisch
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  • 24
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    Halal and Kosher Food : Integration of Quality and Safety for Global Market Trends (2023)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Safety measures. ; Food security. ; Food Microbiology. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Safety. ; Food Security. ; Food Microbiology. ; Food Chemistry.
    Beschreibung / Inhaltsverzeichnis: The importance of halal food and its legality in both Islamic and non-Islamic communities around the world -- Dilemma and Concepts of Halal-Safe Food -- Metrology's Importance and Application in the Halal Food Assurance System -- Concept and Significance of the Halal Traceability System -- Kosher and halal food dissimilarities and challenges in accessing international markets -- One Health- new approach towards halal food safety -- Laboratory Methods for authenticating conformity of Halal Foods -- Models for risk analysis applicable to Halal food products -- Halal and kosher slaughter procedures in livestock and poultry -- The origins, usage, and production methods of halal and kosher gelatin -- Fraud on Halal food: principles, quality challenges, and safety concerns -- Standards and their application to the production, manufacture, and storage of halal food -- Fermentation techniques used to enhance the quality of halal food products -- Principles and techniques of sensory evaluation for assessing the quality of halal foods -- Good practices: Conception and implementation through the Halal food supply chain -- Contamination of Halal Beef Carcasses by Bacteria Grow or Survive During Cold Storage -- Inherent and extrinsic factors related to the shelf life of halal food stuff -- Impact of fluctuating storage temperatures on the sensory and microbiological quality of halal beef products -- Food additives and their applications in the production of halal and kosher foods -- The origin of enzymes and their applications in the production of specific halal products -- Pesticides Maximum Residues Levels (MRLs) in Halal Food -- The prevalence of microorganisms and their impact on the wholesomeness of particular Nile fish and fish products -- Significant risk of Shiga toxin-producing E. coli in certain halal foods -- Antimicrobial resistance: Challenges and Incidence in Various Halal Food Products -- Manufacturing Procedures for Controlling Harmful Microorganisms in Halal Chicken Meat Products -- Effects of heavy metal contamination on the safety of halal foodstuffs -- The incidence of aflatoxin in feedstuff and foodstuff and its significances on the wholsomnness of halal food -- Non-alcoholic drink safety and halal certification -- Production of Halal Meat Using HACCP System: Idea and Implementation. .
    Kurzfassung: In both Islamic and non-Islamic countries many population groups worldwide, such as vegetarians and people of the Jewish faith, consumers do not eat pork. Amongst these groups consumers are concerned about importing processed food which may contain or has been contaminated with pork or swine-derived products. This is especially true of halal foods in Muslim communities where the foods may be prepared or processed utilizing one of more non-halal ingredients. Halal and kosher foodstuff play an incredibly important role in the Muslim and Jewish diet, economy and health. This makes halal and kosher food product quality, safety and shelf life preservation a major topic in these communities and for the manufacturers of halal and kosher food products. Halal and Kosher Food: Integration of Quality and Safety for Global Market Trends covers a wide range of important topics in halal and kosher foods including quality, standards, safety of food additives, antimicrobial and veterinary drug residues, aflatoxin in feedstuff, application of Hazards Analysis and critical Control Points (HACCP). Important data regarding halal and kosher food similarities and differences are covered in full. Best practices in halal food product manufacturing are covered, plus the importance of halal food safety for consumer health. Written by elite international halal and kosher food experts, this work differs from other books on the subject which focus on history, legislation and certification. Readers can utilize this book as an orientation and practical guidebook to recognize the quality and safety of halal and kosher food products.
    Materialart: Online-Ressource
    Seiten: XXI, 411 p. 49 illus., 42 illus. in color. , online resource.
    Ausgabe: 1st ed. 2023.
    ISBN: 9783031414596
    URL: https://doi.org/10.1007/978-3-031-41459-6
    DOI: 10.1007/978-3-031-41459-6
    DDC: 641.3
    Sprache: Englisch
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  • 25
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    Engineering Principles for Food Process and Product Realization (2022)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Chemistry, Organic. ; Food Science. ; Organic Chemistry.
    Beschreibung / Inhaltsverzeichnis: Mass and Energy Balances -- Elements of fluid flow -- Elements of Heat transfer -- Elements of Mass transfer -- Reaction kinetics -- Phase and Reaction Equilibrium, and phase transitions -- Thermal processing of foods -- Environmental issues in food engineering -- An engineering view of the fate of food in the Gastrointestinal tract (GIT) -- A selection of engineering methodologies for food product realization -- Index.
    Kurzfassung: As an introductory text book on food engineering principles, this text gives students a firm, quantitative foundation in all aspects of food process and product formulation, packaging, manufacturing processes; engineering aspects of the fate of food in the GI tract; engineering principles of the environmental impact of foods; and principles of process economics and project management. The contents are based on a new definition of Food Engineering which is fit-for-purpose for this day and age: Food Engineering is the work of designing, formulating and manipulating food products which have desired sensory, satiety, health and well-being responses; and developing - across various operational scales - designs for the lowest environmental impact processing, packaging and storage systems capable of realizing the products. Based on this definition, Engineering Principles for Food Process and Product Realization re-defines the core competencies of food engineering, covers the engineering principles needed for food process and product design, and examines the engineering principles relevant to the interactions between food on the one hand, and human health, security and environment on the other – which are the key drivers for the growth of food business. With security, human health and environmental legacy driving business, the engineering paradigm must shift from being farm and preservation focused to becoming consumer focused - which this book aims to achieve. All of these topics are covered at a level that is easy to read and absorb, but with challenging questions and problems which require knowledge integration across topics. This book is uniquely placed to serve as an effective launching pad for undertaking further studies on advanced topics and concepts relating to the design of food processes and products.
    Materialart: Online-Ressource
    Seiten: XI, 249 p. 90 illus., 12 illus. in color. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9783031075704
    Serie: Food Engineering Series,
    URL: https://doi.org/10.1007/978-3-031-07570-4
    DOI: 10.1007/978-3-031-07570-4
    DDC: 641.3
    Sprache: Englisch
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  • 26
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    Coconut Water : A Promising Natural Health Drink-Distribution, Processing and Nutritional Benefits (2022)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Analysis. ; Chemistry. ; Nutrition   . ; Food Safety measures. ; Food Science. ; Food Chemistry. ; Nutrition. ; Food Safety.
    Beschreibung / Inhaltsverzeichnis: Chapter 1 Introduction -- Chapter 2.Global Scenario of Coconut and Coconut Water -- Chapter 3 Tender Coconut Varieties -- 4 Composition, Properties and Reactions of Coconut Water -- Chapter 5 Processing of Coconut Water -- Chapter 6 Packing, Storage and Transport of Coconut Water -- Chapter 7 Standards of Coconut Water -- Chapter 8 Value addition in Coconut Water -- Chapter 9 Health Benefits of Coconut Water -- Chapter 10 Contamination and Adulteration of Coconut Water -- Chapter 11 Patents Granted on Coconut Water -- Chapter 12 Coconut Water- The Way Forward.
    Kurzfassung: Coconut water, a naturally-canned tropical beverage, has been gaining popularity in recent years and has drawn the attention world over as a natural and nutritional wellness beverage. The research published thus far on coconut water has mainly focused on its specific uses, biochemical composition and health benefits as well as processing and preservation techniques and has been published mostly in journal articles. Only a few books covering a wide spectrum of coconut water for health and wellness are currently available. This work offers a comprehensive and fully updated overview of coconut water from processing techniques to value addition to safety to nutritional benefits and beyond. Coconut Water: Processing, Distribution & Nutritional Benefits provides in-depth details on all of the major processing techniques required to produce and maintain a quality product free of contamination and adulteration. The book covers the standards of coconut water production and distribution in various countries enabling the processors and exporters to manufacture and export for better revenue realization. The book also provides details of patents related to coconut water granted to researchers. Another important aspect of this work is comprehensive coverage on the various nutritional and health benefits of coconut water consumption as well as on the value addition (traditional and innovative products). In markets across the world, consumers of all ages have been turning to coconut water for its taste and nutritional benefits. This book will provide researchers, processors and exporters the comprehensive information needed to produce and market quality, nutritional coconut water for consumers. .
    Materialart: Online-Ressource
    Seiten: XXXV, 507 p. 57 illus., 56 illus. in color. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9783031107139
    URL: https://doi.org/10.1007/978-3-031-10713-9
    DOI: 10.1007/978-3-031-10713-9
    DDC: 641.3
    Sprache: Englisch
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  • 27
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    10th Central European Congress on Food : Proceedings of CE-Food 2020 (2022)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Analysis. ; Chemistry. ; Agriculture. ; Nutrition   . ; Food Science. ; Food Chemistry. ; Agriculture. ; Nutrition.
    Beschreibung / Inhaltsverzeichnis: Introduction -- Plenary Lectures -- Food Analysis -- Food Energy Systems -- Food Trends and Competitiveness -- Food and Feed Chain Management -- Modern Challenges.
    Kurzfassung: This book presents the proceedings of the 10th Central European Congress on Food (CEFood), held on June 11-13, 2020, in Sarajevo, Bosnia and Herzegovina. It reports on recent advances in the area of food science and food technology, and is divided into 5 major topical sections: food analysis, food energy systems, food trends and competitiveness, food and feed chain management, and modern challenges. Offering a timely snapshot of cutting-edge, multidisciplinary research and developments in modern food science and technology, these proceedings facilitate the transfer of these findings to industry. As such, the book will appeal to researchers and professionals in the food and agricultural industries, as well as those at regulatory and food safety agencies.
    Materialart: Online-Ressource
    Seiten: XI, 537 p. 133 illus., 87 illus. in color. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9783031047978
    URL: https://doi.org/10.1007/978-3-031-04797-8
    DOI: 10.1007/978-3-031-04797-8
    DDC: 641.3
    Sprache: Englisch
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  • 28
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    Next-Generation Plant-based Foods : Design, Production, and Properties (2022)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Engineering. ; Food Chemistry.
    Beschreibung / Inhaltsverzeichnis: Introduction -- Plant-based ingredients -- Processes and Equipment to Create Plant-based Foods -- Physicochemical and Sensory Properties of Plant-based Foods -- Nutrition and Health Aspects -- Meat and Fish Alternatives -- Eggs and Egg Products -- Plant-based Milk and Cream Analogs- : Dairy Alternatives - Cheese, Yogurt, Butter, and Ice Cream -- Conclusion.
    Kurzfassung: The creation of plant-based foods is one of the most rapidly advancing areas in the modern food industry. Many consumers are adopting more plant-based foods in their diets because of concerns about global warming and its devastating impacts on the environment and biodiversity. In addition, consumers are adopting plant-based diets for ethical and health reasons. As a result, many food companies are developing plant-based analogs of animal-based foods like dairy, egg, meat, and seafood products. This is extremely challenging because of the complex structure and composition of these animal-based foods. Next-Generation Plant-based Foods: Design, Production and Properties presents the science and technology behind the design, production, and utilization of plant-based foods. Readers will find a review of ingredients, processing operations, nutrition, quality attributes, and specific plant-based food categories such as milk and dairy products, egg and egg products, meat and seafood products, providing the fundamental knowledge required to create the next generation of healthier and more sustainable plant-based food alternatives.
    Materialart: Online-Ressource
    Seiten: XVII, 573 p. 170 illus., 154 illus. in color. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9783030967642
    URL: https://doi.org/10.1007/978-3-030-96764-2
    DOI: 10.1007/978-3-030-96764-2
    DDC: 641.3
    Sprache: Englisch
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  • 29
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    The Age of Clean Label Foods (2022)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Nutrition   . ; Consumer behavior. ; Food Science. ; Nutrition. ; Consumer Behavior .
    Beschreibung / Inhaltsverzeichnis: 1.Introduction -- 2.Natural emulsifiers as clean label ingredients -- 3.Natural antioxidants & flavorings for clean label foods -- 4.Clean label foods with reduced fat content -- 5.Recent advances in oleofoam stability and its application -- 6. Clean label interventions in active and intelligent food packaging -- 7.Consumer behavior and industry implications.
    Kurzfassung: In recent years, "clean label" has become a trendy term in the food industry, spurring innovations in food product development. While the concept of "clean label" is relatively new, without any legal definition, it has a high market appearance and industrial relevance. Consumer demands are leading food and beverage manufacturers toward removing synthetic additives (e.g., emulsifiers) and incorporating natural ingredients. Indeed, many big food companies have committed to eliminating artificial food additives from their products altogether. However, the substitution of chemical preservatives for natural ingredients without compromising food safety, convenience, and sensory quality is a challenge for food technologists. The Age of Clean Label Foods offers a guide to this approach with a thorough exploration of "clean label" ingredients in foods and the development of these food products. All aspects of clean label foods are covered in this essential reference, including recent developments in "clean label ingredients," technologies for producing or enhancing the functionality of ingredients, the interaction of ingredients with emerging food processing technologies, legislative frameworks, and consumer attitudes. Particular emphasis is given to trendy topics in the clean label industry, such as products with reduced-fat or reduced salt content, modified starches, natural emulsifiers, antioxidants, flavorings and antimicrobials, and fermented foods, as well as active and intelligent packaging for clean label foods. Through this text, the authors hope to promote a better understanding from which food technologists and food microbiologists can operate in the "clean-label" arena, taking into consideration all the key aspects of food quality, sensory characteristics, and food safety. .
    Materialart: Online-Ressource
    Seiten: IX, 255 p. 19 illus., 10 illus. in color. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9783030966980
    URL: https://doi.org/10.1007/978-3-030-96698-0
    DOI: 10.1007/978-3-030-96698-0
    DDC: 641.3
    Sprache: Englisch
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  • 30
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    Sustainable Global Resources of Seaweeds Volume 2 : Food, Pharmaceutical and Health Applications (2022)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Sustainability. ; Green chemistry. ; Chemistry, Organic. ; Botany. ; Marine engineering. ; Food Science. ; Sustainability. ; Green Chemistry. ; Organic Chemistry. ; Plant Science. ; Marine Engineering.
    Beschreibung / Inhaltsverzeichnis: SEAWEEDS FOR FOOD AND HEALTH APPLICATIONS -- Macroalgae as food: composition, nutritional value and healthy attributes -- Seaweeds foods and their nutritional value; Gracilaria: An Emerging source of agar feedstock – with special reference to industrially important species -- Nutritional value of tropical Seaweeds for functional food applications: An Overview -- Seaweeds: Potential applications to augment the nutritional composition and health benefits of food and food products; Seaweeds as a functional food: a comprehensive review of its antioxidants and therapeutic merits against oxidative stress-mediated chronic diseases -- Nutritional Composition and Phytochemical Profile of Brown Seaweeds: An Overview -- Laminariaceae: Its use in food and health implications -- Sargassum species: its use in food and health implications -- Red seaweeds: a contribution for nutraceutical food products -- Gracilaria as the major source of agar for food, health and biotechnology applications -- Marine algal colorants for the food industries -- The new products from brown seaweeds: Fucoxanthin and phlorotannins.-Seaweed: their role in gut health; Investigation on the beneficial use of seaweed in bread and the broader food industry -- Emerging trends on protein extraction from seaweeds: Challenges and opportunities -- Sustainable and biodegradable active films based on seaweed compounds to improve shelf life of food products -- Seaweed as food: Ways to guarantee their quality -- Global trade of seaweed foods -- Seaweed based polymers for various commercial applications: An overview -- II PHARMACEUTICAL APPLICATIONS OF SEAWEEDS AND HEALTH BENEFITS., Vitamin B12 sources and seaweeds -- Health properties of seaweeds., Pharmaceutical applications of Porphyra -- Seaweeds as prospective marine resources for the development of bioactive pharmacophores and nutraceuticals -- Research, development and commercial applications of seaweed derived fibrous materials -- Challenges and recent progress in seaweed polysaccharides for industrial purposes -- Therapeutics properties of Seaweeds in Cardiovascular disease: an Overview., Industrial potential of Seaweeds in Biomedical applications: Current trends and Future Prospects -- Anti-Viral compounds from Seaweeds: An Overview -- Antiviral applications prospect of macroalgae -- Chemical composition and phytopharmaceuticals: An overview of the Caulerpa and Cystoseira genera -- Skin brightening with Seaweeds: Will it be a turning point in natural cosmeceutical market?. .
    Kurzfassung: Marine plant life is an abundant source of nutrients that enhance the daily diet. In recent years, consuming diets rich in seaweeds or their extracts have been shown to provide health benefits due to being rich in macronutrients, micronutrients and nutraceuticals. The commercial value of seaweeds for human consumption is increasing annually, and some countries harvest several million tons annually. The seaweeds industry is valued at around $12 billion in 2017, and supports millions of families worldwide. Seaweeds production grew globally by 30 million tons in 2016. Seaweeds have seen increasing usage in the food industry due to their abundance of beneficial nutrients, vitamins and ω–3 fatty acids. To date there have been no books that comprehensively cover up-to-date information on seaweeds cultivation, processing, extraction and nutritional properties. This text lays out the properties and effects of seaweeds from their use as bioresources to their use in the feed industry to their applications in wastewater management and biofuels. Sustainable Global Resources of Seaweeds Volume 2: Industrial Perspectives offers a complete overview of the application of seaweeds into food, pharmaceuticals and other health-based applications. The first section focuses on the various foods derived from seaweeds, including extensive insight into the beneficial nutrients these plants contain. The many functional foods derived from sea plants are covered in detail, including foods from tropical seaweeds, macroalgae, Monostroma, Caulerpa, Palmaria, Gracillaria, Porphyra, Laminaria, Fucus, Undaria, and many more. The chapters delve further into the nutritional makeup of these foods, their health benefits and chemical makeup. A second section is dedicated to the pharmaceutical applications of seaweeds and their many health benefits. With chapters devoted to vitamin sources, health properties and pharmaceutical applications, this section acts as a single source for researchers exploring the pharmaceutical applications and possibilities of seaweeds. Research, development, and commercial applications are explored, plus a complete picture of the multitude of health benefits derived from these plentiful and beneficial plants. .
    Materialart: Online-Ressource
    Seiten: XXIX, 650 p. 96 illus., 54 illus. in color. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9783030921743
    URL: https://doi.org/10.1007/978-3-030-92174-3
    DOI: 10.1007/978-3-030-92174-3
    DDC: 641.3
    Sprache: Englisch
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  • 31
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    Sustainable Global Resources Of Seaweeds Volume 1 : Bioresources , cultivation, trade and multifarious applications (2022)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Sustainability. ; Green chemistry. ; Chemistry, Organic. ; Marine engineering. ; Botany. ; Food Science. ; Sustainability. ; Green Chemistry. ; Organic Chemistry. ; Marine Engineering. ; Plant Science.
    Beschreibung / Inhaltsverzeichnis: I. SEAWEEDS BIORESOURCES, ECOLOGY,BIOLOGY, COMPOSITION ,CULTIVATION AND QUALITY CERTIFICATION FOR TRADE -- The ecology and physiology of seaweeds: an overview -- Potential Products from Seaweeds: An Overview -- Palmaria species : Ecology, cultivation , food & Health benefits -- A road to the sustainable seaweed aquaculture -- Seaweed cultivation technologies in Indonesia: Current trends and Future Prospects -- Collection, Biodiversity and Utilization of Seaweeds in Thailand: An Overview -- Seaweeds of Vietnam: Current status and future potentials -- Seaweeds in Mauritius: Current trends and future prospects -- Seaweed resources and their cultivation in Iran -- Seaweed Producers in Korea and their potential applications -- Biodiversity of Seaweeds in Japan and their utilization., Seaweed Producing Industries in Philippines and their utilization -- Seaweed Production companies in Korea: An Overview -- Seaweed Production companies in Australia: An Overview., Seaweeds in Ireland: main compounds, applications and industry prospects -- The Economic and Social potential of Seaweed Faming in Brazil -- A Review of Farming System, Economic Analysis and Risk Management of Kappaphycus Seaweed Farming in Semporna, Sabah, Malaysia., Seaweeds: potential multi-use resource -- Seaweeds: the ecological roles, the economic benefits and the threats for changing Carbon Cycle -- II USAGE OF EXTRACTS OF SEAWEEDS FOR FEED INDUSTRY AND FOR IMPROVED HEALTh -- Seaweed utilization, trade and targeted markets: An Overview., The use of seaweeds, extracts and ingredients from seaweeds to improve health of livestock -- A critical overview of current understanding of the role of seaweed microbiomes in a commercial context -- Seaweeds in animal feeds, current situation, challenges, and solutions., Seaweeds in Aquaculture: An Overview -- Antimicrobial potential of seaweeds- Critical review -- Can Seaweeds be used as immunity boosters? -- Industrial opportunities and challenges of high value compounds from seaweeds -- WASTE WATER TREATMENT, BIOREMEDIATION , ,BIOFUEL, BIOFERTILIZER AND MISCELANEOUS APPLICATIONS OF SEAWEEDS -- Waste water cultivated macroalgae as a bio-resource in agriculture -- Elaboration and evaluation of seaweed extract as growth media for crop plants -- Leveraging seaweeds as a potential biostimulant for agriculture sustainability -- Effect of liquid biofertilizers from Seaweeds: A critical Review -- ocial and Economic of Seaweed farming in globally : an overview -- Global Seaweed Products Trade: An overview -- Economic considerations of energy generation from seaweed resources -- Gracilaria cultivation and the potential role of its associated bacteria for promoting blue carbon sequestration -- Biosorption of heavy metals by seaweed biomass -- Biosynthesis of metal and metal oxide nanoparticles from seaweeds: An Overview -- Nanopesticidal potential of silver nanocomposites from seaweeds: An overview -- Seaweed-based polymers from sustainable aquaculture to “greener” plastic products -- Sustainable and biodegradable active films based on seaweed compounds to improve shelf life of food products -- Recent advances in biotechnology of seaweeds: an overview -- Valorisation of Macroalgal Biomass for Sustainable Biorefinerie -- Utilization of macroalgae (Saccharina japonica) as a novel substrate for production of enzymes and organic pigments by Talaromycesamestolkiae.
    Kurzfassung: Marine plant life is an abundant source of nutrients that enhance the daily diet. In recent years, consuming diets rich in seaweeds or their extracts have been shown to provide health benefits due to being rich in macronutrients, micronutrients and nutraceuticals. The commercial value of seaweeds for human consumption is increasing annually, and some countries harvest several million tons annually. The seaweeds industry is valued at around $12 billion in 2017, and supports millions of families worldwide. Seaweeds production grew globally by 30 million tons in 2016. Seaweeds have seen increasing usage in the food industry due to their abundance of beneficial nutrients, vitamins and ω–3 fatty acids. To date there have been no books that comprehensively cover up-to-date information on seaweeds cultivation, processing, extraction and nutritional properties. This text lays out the properties and effects of seaweeds from their use as bioresources to their use in the feed industry to their applications in wastewater management and biofuels. Sustainable Global Resources Of Seaweeds Volume 1: Industrial Perspectives offers a complete overview of seaweeds from their cultivation and processing steps to their bioactive compounds and Industrial applications, while also providing the foundational information needed to understand these plants holistically. Chapters in this volume focus on seaweeds bioresources, ecology and biology, composition and cultivation, plus usage of seaweeds extracts for the feed industry. An entire section is dedicated to waste water treatment, bioremediation, biofuel and biofertilizer application of seaweeds. For any researcher in need of a comprehensive and up-to-date single source on seaweeds cultivation, this volume provides all the information necessary to gain a thorough understanding of this ever-important product. .
    Materialart: Online-Ressource
    Seiten: XXIX, 656 p. 157 illus., 112 illus. in color. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9783030919559
    URL: https://doi.org/10.1007/978-3-030-91955-9
    DOI: 10.1007/978-3-030-91955-9
    DDC: 641.3
    Sprache: Englisch
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    Superfoods : Cultural and Scientific Perspectives (2022)
    Cham :Springer International Publishing :
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    Schlagwort(e): Food science. ; Nutrition   . ; Food Studies. ; Food Science. ; Nutrition.
    Beschreibung / Inhaltsverzeichnis: Introduction -- Avocados -- Bush Berries -- Chocolate -- Coffee -- Dark Leafy Greens -- Fermented Milk Products -- Ginger -- Oily fish -- Seeds -- Tea -- Tree Berries -- Tubers -- Wine and Grapes. .
    Kurzfassung: Superfoods have come to the forefront of the public imagination due to a combination of presumed health benefits and cultural mystique. Much of the literature on these foods, however, is based upon rostrums and diet plans that accept the health claims of superfoods without subjecting them to rigorous scrutiny. Superfoods: Cultural and Scientific Perspectives examines these food products from a blended science and cultural viewpoint, presenting a balanced, evidence-based view of each food item. Following a discussion of “superfoods” as a category, the book’s chapters examine individual superfoods, including but not limited to: avocados, chocolate, wine, berries, and fish oil. Presented in a systemic manner, each chapter provides a cultural history of the superfood; a survey of the current state of nutritional research on the food and its health claims; an exploration of related science topics to enhance understanding of the superfood, (i.e., a survey of the botany, biology, or chemistry studies); social issues associated with the superfood, such as sustainability, environmental health concerns, agricultural issues, fair trade and marketing issues; and one to three recipes featuring the superfood. This combination of scientific and cultural perspectives makes Superfoods an invaluable reference for academics, industry professionals, and lay-readers alike. .
    Materialart: Online-Ressource
    Seiten: VIII, 214 p. 79 illus., 73 illus. in color. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9783030932404
    Serie: Food and Health,
    URL: https://doi.org/10.1007/978-3-030-93240-4
    DOI: 10.1007/978-3-030-93240-4
    DDC: 641.3
    Sprache: Englisch
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    Faba Bean: Chemistry, Properties and Functionality (2022)
    Cham :Springer International Publishing :
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    Schlagwort(e): Food science. ; Food Analysis. ; Chemistry. ; Agriculture. ; Food Science. ; Food Studies. ; Food Chemistry. ; Food Analysis. ; Agriculture.
    Beschreibung / Inhaltsverzeichnis: 1-Introduction: Global Status and Production of Faba-bean -- 2-Agrarian conditions and post-harvest practices of Faba bean -- 3-Physical and Milling Characteristics of Faba-Bean -- 4-Chemistry, Nutrient composition and Quality of Faba Beans -- 5-Faba-Bean: Chemistry, Properties, and Functionality -- 6-Faba-bean Antioxidant and Bioactive Composition: Biochemistry and Functionality -- 7-Effect of processing on the nutrients and anti-nutrients of faba-bean -- 8-Effect of Storage on Quality and Cooking Attributes of Faba Bean -- 9-Faba bean starch: structure, physicochemical properties, modification, and potential industrial applications -- 10-Faba Bean Proteins: Extraction Methods, Properties and Applications -- 11-Biofortification: Quality improvement of Faba Bean -- 12-Faba Bean Utilization: Past, Present and Future -- 13-Current and Potential Health Claims of Faba Beans (Vicia faba, L.) and its components -- 14-Disease Management of Faba Beans.
    Kurzfassung: Faba bean is a species of flowering plant in the Fabaceae family and the fourth most widely grown winter season legume after pea, chickpea, and lentil. The nutritional profile of faba beans is excellent as they contain an adequate quantity of proteins, carbohydrates, vitamins, minerals and various polyphenols. Faba bean seeds are a rich source of carbohydrates and starch. Because of higher amylose content than cereal starches, legume starches provide distinctive properties such as high gelation temperature, fast retro-gradation, high resistant starch and gel elasticity to food systems. Faba bean has been a beneficial source of protein in food products worldwide for centuries and continues to be highly produced and consumed to this day. Faba bean Chemistry, Properties and Functionality studies the global status and production of faba bean food products plus their agronomy, nutritional value and potential medicinal applications. The agrarian conditions are studied in full, as are postharvest practices. The chemical makeup of faba bean is a major focus, especially in relation to nutrient composition and quality. Chapters in this text focus on anti-nutritional attributes, antioxidants and bioactive compounds plus the effects of processing, storage and cooking on their nutritional value. Starch and its modification, structure, properties and industrial applications are covered, as is protein, genetic improvement and functional product formulation. The text also looks at the future perspectives of this valuable plant and food source. To date, no reference works have exclusively covered faba bean. This book provides a much-needed single source reference point for researchers looking to gain knowledge on this important plant and its use in high protein, health-beneficial food products. Provides Extensive knowledge on the nutritional aspects as faba bean and fabaa bean food products; Contains a wealth of new information on the structure, functional and antioxidant properties of faba bean; Covers the latest developments in the modification of native starches.
    Materialart: Online-Ressource
    Seiten: XIII, 397 p. 40 illus., 30 illus. in color. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9783031145872
    URL: https://doi.org/10.1007/978-3-031-14587-2
    DOI: 10.1007/978-3-031-14587-2
    DDC: 641.3
    Sprache: Englisch
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    Essential Oils : Applications and Trends in Food Science and Technology (2022)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Analysis. ; Chemistry. ; Food security. ; Food Science. ; Food Chemistry. ; Food Security.
    Beschreibung / Inhaltsverzeichnis: Part I.:Essential Oils, General Concepts -- Essential Oils and Their General Aspects, Extractions and Aroma Recovery -- Part II. :Essential Oil, Food System Applications -- Antibacterial Activity of Essential Oil in Food System -- Activity of Essential Oils Against Food Spoilage Fungi -- Combination of Essential Oil and Food Packaging -- Combination of Essential Oil, and Food Additives -- Encapsulation of Essential Oils by Spray-Drying: Antimicrobial Activity, and Applications in Food Preservation -- Safety Assessment of Essential Oil as A Food Ingredient -- Essential Oil: Source of Antioxidants and Role in Food Preservation -- Positive and Negative Impacts of The Use of Essential Oils in Food -- Part III.:Essential Oil, Agricultural System Applications -- Control of Phytopathogens in Agriculture by Essential Oils -- Volatile Allelochemicals -- Phytotoxic Activity of Essential oils -- Part IV. :Essential Oil of Food Antiparasitic -- Antileishmanial Activity of Essential Oils -- Anti-Toxoplasma Effect of Essential Oils Used as Food Ingredient -- Essential Oil Antimalarial Activity -- Part V.:Essential Oil of Food Applications in Degenerative Diseases -- Neuroprotective Activity of the Essential Oils from Food Plants -- An Overview of Essential Oil Anticancer Activity -- Part VI:Essential oil and in silico study -- Molecular Modeling Approaches to Investigate Essential Oils (Volatile Compounds) Interacting with Molecular Targets.
    Kurzfassung: Over the centuries humans have used essential oils in the most diverse applications, mainly medicinal, and as sources of bioactive molecules. They have been used in different industrial sectors, such as the pharmaceutical and chemical industries, cosmetics and more recently in the food industry. Due to new research in the field of food science and technology, new sources of bioactive compounds have been described, as they have been shown to be a viable alternative for applications in biofilms, nano emulsions, natural antioxidants, control of microorganisms such as fungi, bacteria and protozoa that can be pathological for human health. The use of essential oils in food science and technology is relatively new, with few articles and books in circulation covering new approaches. Essential Oils: Applications and Trends in Food Science and Technology provides relevant information on the applications of essential oils in this sector, bringing a reliable synopsis through literature reviews addressing mainly their use and perspectives and contributing in a systematic way to the dissemination of important knowledge on the use of essential oils in the area of food science and technology. This text presents new information on applications of essential oils in food science and covers Amazonian plants which are rich in essential oils plus new and developing sources of volatile and bioactive molecules. The use of essential oils in agriculture is covered in depth plus encapsulated and nano products used as food preservatives. As the first research work focusing exclusively on essential oils and their use in the food sector, this book can be used as a singular source for researchers seeking up-to-date coverage on this subject of emerging importance. .
    Materialart: Online-Ressource
    Seiten: XXI, 450 p. 58 illus., 45 illus. in color. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9783030994761
    URL: https://doi.org/10.1007/978-3-030-99476-1
    DOI: 10.1007/978-3-030-99476-1
    DDC: 641.3
    Sprache: Englisch
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    Food and Agricultural Byproducts as Important Source of Valuable Nutraceuticals (2022)
    Cham :Springer International Publishing :
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    Schlagwort(e): Food science. ; Food security. ; Nutrition   . ; Food Science. ; Food Security. ; Food Studies. ; Nutrition.
    Beschreibung / Inhaltsverzeichnis: Chapter 1: The Role of Nutraceuticals as Food and Medicine, Types and Sources -- Chapter 2: Potato Peels as a Source of Nutraceutic -- Chapter 3: Red Beet Pomace as a Source of Nutraceuticals -- Chapter 4: Mango Peels as a Source of Nutraceuticals -- Chapter 5: Apple Pomace as a Source of Nutraceutical -- Chapter 6: Olive Pomace as a Source of Nutraceuticals -- Chapter 7: Orange Peel as a Source of Nutraceuticals -- Chapter 8: Pineapple Fruit Peels as a Source of Nutraceuticals -- Chapter 9: Jackfruit (Artocarpus heterophyllus Lam) Byproducts as a Source of Nutraceuticals -- Chapter 10: Pawpaw Peels as a Source of Nutraceuticals -- Chapter 11: Nutritional and Nutraceutical Potentials of Residual Cakes from Seeds of Moringa (Moringa oleifera L.), Sacha Inchi (Plukenetia volubilis L.) and Hibiscus Flower (Hibiscus sabdariffa L.) after Oil Extraction -- Chapter 12: Whey Protein from Milk as a Source of Nutraceuticals -- Chapter 13: Corn Byproducts as a Source of Nutraceuticals -- Chapter 14: Sorghum Byproducts as a Source of Nutraceuticals -- Chapter 15: Rice Husk as a Source of Nutraceuticals -- Chapter 16: Byproducts of Groundnut as Source of Nutraceuticals -- Chapter 17: Banana Peel as a Source of Nutraceuticals.
    Kurzfassung: Food and agricultural by-products are leftovers or wastes from parts of foods, fruits, vegetables and animal sources which are obtained after processing. Agricultural by-products includes peels and rinds from citrus fruits, pineapple, mango, and banana. Other notable ones are pomace from apple, olive, red beet, and those from wine making. Also, whey from milk, straws, hulls, and brans from grains are among top agricultural by-products. These by-products often impact the environment and the social-economic sectors when they are disposed. But with the recent advances in biotechnology and scientific research, scientists have found usefulness in some of these byproducts as sources of valuable nutraceuticals, a term used to refer to chemical entities present in foods that has the propensity to impact health for disease prevention and treatment. This book entitled ‘Food and agricultural by-products as important source of valuable nutraceuticals’ presents detailed information about major agricultural byproducts that are rich in nutraceuticals. The nature and the type of nutraceuticals that they contains and their health promoting benefits were presented. The editors and chapter contributors are renowned experts from key institutions around the globe. This book will be useful to students, teachers, food chemists, nutritionists, nutritional biochemists, food biotechnologists among others. Key features Ø Highlights the health promotion benefits of nutraceuticals Ø Presents information on agrifood by-products as sources of nutraceuticals Ø Discusses functional nutraceuticals from peels, rinds, pomace, hull, bran etc.
    Materialart: Online-Ressource
    Seiten: X, 257 p. 43 illus., 39 illus. in color. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9783030987602
    URL: https://doi.org/10.1007/978-3-030-98760-2
    DOI: 10.1007/978-3-030-98760-2
    DDC: 641.3
    Sprache: Englisch
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    Functional Cereals and Cereal Foods : Properties, Functionality and Applications (2022)
    Cham :Springer International Publishing :
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    Schlagwort(e): Food science. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Chemistry. ; Food Analysis. ; Food Studies. ; Food Engineering.
    Beschreibung / Inhaltsverzeichnis: Part I: Functional cereals -- 1.Functional cereals: functional components and benefits -- 2.Novel approaches to improve functional potential of cereals -- 3.Improvement of genetic variation for nutrients and bioactive food components in cereal crops -- 4.Functional Cereals for Gluten intolerance -- 5.Functionality of Resistant and Slowly Digested Starch in cereals -- 6.Functionality of β-glucan and fibers in cereals -- Part-ll FUNCTIONAL CEREAL FOODS -- 7.Prebiotic and probiotic potential of cereals -- 8.Cereal based fermented foods and non-alcohol beverages -- 9.Functional cereal-based bakery products, breakfast cereals, and pasta products -- 10.Cereal grain-based milks their potential health properties -- 11.Cereal grain tea and its potential health properties -- 12.Low GI functional foods -- 13.High fibers functional product -- 14. miRNA-based genetic engineering for crop improvement and production of functional foods.
    Kurzfassung: In recent years, consumers are concentrating more on the health benefits of food in order to preserve a healthy lifestyle and therefore becoming more aware of the relationship between diet and disease. This has resulted in a gradual shift from animal-derived to plant-based meals. Functional foods have turned into one of the rapidly expanding areas of the food industry due to the increasing awareness of consumers working to prevent lethal diseases like cancer, diabetes mellitus and cardiovascular disease. Functional foods are seen as the food or food components that manifest efficiency in protecting from diseases and attaining a healthier lifestyle by administering additional benefits on human physiology and metabolic functions apart from basic nutritional requirements of the body. Cereals hold a prominent place in this new market. Cereals and cereal foods are important energy sources and many phytochemicals such as dietary fiber, resistant starch, vitamins, minerals, lignans, phytic acid and phenolic compounds that provide a variety of health benefits. Eating functional cereal foods is an easy method to increase nutrients associated with whole grains without changing eating habits. Functional Cereals and Cereal Foods: Properties, Functionality and Applications comprehensively covers the Chemistry and nutritional composition of functional cereals components, their functionality and therapeutic significance, current innovations and functional approaches in improving attributes and biofortification and quality improvement of cereal products. The different types of functional cereals and their unlimited opportunities for the production of functional foods are covered in full, including gluten-free products and all the newest cereal processing technologies. For researchers in search of a fully up-to-date look at functional cereal foods and technologies and their important place on the current market, this text provides a timely and comprehensive overview. .
    Materialart: Online-Ressource
    Seiten: XIV, 439 p. 51 illus., 25 illus. in color. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9783031056116
    URL: https://doi.org/10.1007/978-3-031-05611-6
    DOI: 10.1007/978-3-031-05611-6
    DDC: 641.3
    Sprache: Englisch
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    Fungi and Food Spoilage (2022)
    Cham :Springer International Publishing :
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    Schlagwort(e): Food science. ; Fungi. ; Mycology. ; Microbiology. ; Pharmacology. ; Ecology . ; Food Science. ; Fungi. ; Pharmacology. ; Ecology.
    Beschreibung / Inhaltsverzeichnis: Ch-01 : Introduction -- Ch-2. Ecology of Fungal Food Spoilage -- Ch 3. Naming and Classifying Fungi -- Ch-4 Methods for Enumeration, Isolation and Identification -- Ch-5 Primary Keys and Miscellaneous Fungi -- Ch 6- Zygomycetes -- Ch 7 Penicillium and Talaromyces -- Ch 8 Aspergillus and Related Teleomorphs -- Ch 9 Xerophiles -- Ch 10 - Yeasts -- Ch 11: Fresh and Perishable Foods -- Ch 12- Spoilage of Stored, Processed and Preserved Foods -- Ch 13: Mycotoxins.
    Kurzfassung: The first three editions of Fungi and Food Spoilage established, then consolidated, a reputation as the leading book on foodborne fungi. It details media and methods for isolation and identification, descriptions of species, and information on their physiology, ecology and mycotoxin formation. It is an invaluable reference for food microbiologists investigating fungal food spoilage problems, both in field crops and processed foods, and the likelihood of mycotoxin production in either. The Fourth Edition incorporates major differences from the Third: multiple changes in nomenclature due to changes in the International Code of Nomenclature for algae, fungi and plants; many taxonomic changes due to improvements in, and more widespread application of, molecular methods in taxonomy; the introduction of colour colony photographs where appropriate; and a new chapter on mycotoxins. The introductory chapters of the book deal with the ecology of food spoilage, and provide an overview of how food processing, packaging and storage parameters influence fungal growth. A subsequent chapter overviews the fundamentals of naming and classifying fungi. Morphological methods and media suitable for low cost and effective isolation, enumeration and identification of foodborne fungi are provided, together with many more specialised media and techniques. The major part of the book provides keys, descriptions and illustrations of all yeasts and filamentous fungi commonly encountered in foods. Other known characteristics of the species, including physiology and ecology are included. Chapters on the types and species of fungi likely to be found in fresh, harvested and variously processed foods are followed by a new chapter on mycotoxins, both major and minor, their sources, both fungal and food, and their implications for human health. The broad and practical nature of the coverage will appeal to microbiologists, mycologists and biotechnologists in the food industry, as well scientists in academic, research and public health institutions. Drs Pitt and Hocking worked for CSIRO Food for more than 100 years combined. Both are now retired from CSIRO: Dr Pitt continues to work part time with Microbial Screening Technologies, a biodiscovery company.
    Materialart: Online-Ressource
    Seiten: XXI, 645 p. 186 illus., 110 illus. in color. , online resource.
    Ausgabe: 4th ed. 2022.
    ISBN: 9783030856403
    URL: https://doi.org/10.1007/978-3-030-85640-3
    DOI: 10.1007/978-3-030-85640-3
    DDC: 641.3
    Sprache: Englisch
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  • 38
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    Atlas of the Food System : Challenges for a Sustainable Transition of the Lisbon Region (2022)
    Cham :Springer International Publishing :
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    Schlagwort(e): Food science. ; Geographic information systems. ; Agriculture. ; Sustainability. ; Urban economics. ; Regional economics. ; Spatial economics. ; Food Studies. ; Geographical Information System. ; Agriculture. ; Sustainability. ; Urban Economics. ; Regional and Spatial Economics.
    Beschreibung / Inhaltsverzeichnis: 1. The emergence of spatial planning policy in 20th century Portugal -- 2. Change of paradigm: a modern program -- 3. The democratic planning policy -- 4. The rural habitat and architectural imagination -- 5. On the road -- 6. The Food System, a portrait of transformations -- 7. Urban agriculture from a historical perspective -- 8. A survey of Urban Agriculture in the Lisbon Region -- 9. Putting the food system into perspective: a case-study from Lisbon to Vila Franca de Xira.
    Kurzfassung: This book is a visual guide to the territorial dynamics operating within a territory. The reading of such dynamics is fundamental in understanding the role of food in cities. This atlas provides a refreshing approach to the study of the city and of its territory, expanded from the perspective of the food system. This book illustrates the impacts of urban planning options on the function of the contemporary Food System of the Lisbon Region, while disclosing its associated urban form solutions. It provides a possible methodology for the reading of the food system based on an analysis of planning instruments and their morphological outcomes, both in the territory but also on the various built forms which have resulted over time. A key focus of the atlas is exploring how planning has regulated the evolution of the Lisbon Region since the 20th century and its implications on the food system. The atlas results from an exhaustive survey and research work conducted in Lisbon Metropolitan Area for a research project, SPLACH – Spatial Planning for Change, for the past 3 years, in terms of the analysis of its Food System and Urban Planning, aiming to inform the delineation of planning strategies towards a sustainable urban environment. It is an important reference for planners, architects, planning and architecture students as well as municipal technicians and the general public, as it provides a refreshing and useful source of information to support further readings about the food system and its relations to urban planning instruments and urban form solutions. Furthermore, it builds a contemporary reading about possible solutions to promote a sustainable transition of the current food systems, while enhancing the strategic role of planning and urban form.
    Materialart: Online-Ressource
    Seiten: LVII, 314 p. 305 illus., 276 illus. in color. , online resource.
    Ausgabe: 1st ed. 2022.
    ISBN: 9783030948337
    URL: https://doi.org/10.1007/978-3-030-94833-7
    DOI: 10.1007/978-3-030-94833-7
    DDC: 641.3
    Sprache: Englisch
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    Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine (2021)
    Cham :Springer International Publishing :
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    Schlagwort(e): Food science. ; Plant biotechnology. ; Consumer behavior. ; Food Science. ; Plant Biotechnology. ; Consumer Behavior .
    Beschreibung / Inhaltsverzeichnis: 1. Cereals in the Mediterranean: breeding history -- 2. The evolution of milling processing -- 3. Wheat bread in the Mediterranean area: from past to the future -- 4. Italian pasta: conventional and innovative ingredients and processing -- 5. From tradition to innovation in cereal-derived foodstuffs -- 6. Blending pulses with cereals for healthier foods -- 7. Snacking: ingredients, processing and safety -- 8. Rice: a versatile food at the heart of the Mediterranean diet -- 9. The Bright and Dark Sides of Wheat -- 10. Gluten-free breadmaking: facts, issues and future -- 11. The holy grail of ancient cereals -- 12. Safety of traditional cereals foodstuff. .
    Kurzfassung: Cereal-Based Foodstuffs: The Backbone of the Mediterranean provides an overview of cereal-based products in the Mediterranean region, illustrating the spectrum of products from past to present and their various processing methods. The text explores new and understudied market trends in cereal-based products, such as cereal-pulse blends, pulse pastas, and flat breads. Chapters cover products originating in North Africa, such as bulgur and couscous, which are consumed worldwide but underrepresented in the scientific literature. Contributing authors also offer a legislative perspective on issues of food safety, the European Food Safety Association’s definition of “novel foods,” and the position of traditional foods in the Mediterranean food industry. This wide-ranging text thus serves members of both the scientific and industrial community seeking better coverage of global cereal product trends.
    Materialart: Online-Ressource
    Seiten: VIII, 339 p. 100 illus., 38 illus. in color. , online resource.
    Ausgabe: 1st ed. 2021.
    ISBN: 9783030692285
    URL: https://doi.org/10.1007/978-3-030-69228-5
    DOI: 10.1007/978-3-030-69228-5
    DDC: 641.3
    Sprache: Englisch
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    Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis (2021)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Chemistry, Organic. ; Food Science. ; Organic Chemistry.
    Beschreibung / Inhaltsverzeichnis: SECTION 1: CHEMISTRY OF PHENOLIC ANTIOXIDANTS -- Ch 1: Concept of Antioxidant -- Introduction to Antioxidant -- Types of antioxidants -- Mechanism of Antioxidant Reaction -- Estimation of Antioxidant Activity -- Phenolic Antioxidants -- Nomenclature of phenolic compounds -- Ch 2: Chemistry of Phenolic Antioxidants -- Classification -- Phenolic acids -- Phenolic aldehydes and alcohols -- Phenolic esters -- Cinnamic acid amides -- Lignans and lignin -- Tannins -- Coumarins -- Flavonoids -- Glycosides -- Ch 3: Phenolic Antioxidants in Foods -- Phenolic antioxidants in fruits -- Phenolic antioxidants in Vegetables -- Phenolic antioxidants in Cereals and legumes -- Phenolic antioxidants in Beverages -- Phenolic antioxidants in Edible Oil -- SECTION 2: BIOCHEMISTRY OF PHENOLIC ANTIOXIDANTS -- Ch 4: Biosynthesis of Phenolic Antioxidants -- Biosynthesis of Phenolic acids -- Biosynthesis of Phenolic aldehydes and alcohols -- Biosynthesis of Phenolic esters -- Biosynthesis of Cinnamic acid amides -- Biosynthesis of Lignans and lignin -- Biosynthesis of Tannins -- Biosynthesis of Coumarins -- Biosynthesis of Flavonoids -- Biosynthesis of Glycosides -- Ch 5: Metabolism of Phenolic Antioxidants. -- Ingestion of phenolic antioxidants -- Digestion and absorption -- Phenolic antioxidants in Bloodstream -- Interactions with Proteins -- Interactions with Carbohydrates -- Ch 6: Pharmacological Effects of Phenolic Antioxidants -- Pharmacological significance -- Oxidative stress & Phenolic antioxidants -- Aging & Phenolic antioxidants -- Health & Diseases -- Ch 7: Molecular Mechanism of Phenolic Antioxidants -- Basic Mechanism -- In-vitro studies -- In-vivo studies -- SECTION 3: ANALYSIS OF PHENOLIC ANTIOXIDANTS -- Ch 8: Basics in Analysis of Phenolic Antioxidants -- Extraction of phenolic compounds -- Spectrophotometric analysis -- Titrimetric methods -- Electrochemical methods -- Ch 9: Chromatography of Phenolic Antioxidants -- Thin layer chromatography -- Liquid chromatography -- Gas chromatography -- Ch 10: Spectroscopy of Phenolic Antioxidants -- Mass spectrometry -- Nuclear Magnetic resonance spectroscopy -- Near-infrared spectroscopy. .
    Kurzfassung: Plant foods are an essential part of our daily diet and constitute one of the highest contributors to the world economy. These foods are rich in phenolic compounds, which play a significant role in maintaining our health. This textbook presents a comprehensive overview of the chemistry, biochemistry and analysis of phenolic compounds present in a variety of foods. The text can be used as a singular source of knowledge for plant food science and technology, covering all of the important chemical, biochemical and analytical aspects needed for a thorough understanding of phenolic antioxidants in foods. Phenolic Antioxidants In Foods: Chemistry, Biochemistry, and Analysis is comprised of three sections. The first section covers the basic concepts of antioxidants, their chemistry and their chemical composition in foods, providing a detailed introduction to the concept. The second section covers the biochemical aspects of phenolic antioxidants, including their biosynthetic pathways, biological effects and the molecular mechanism of antioxidant effects in the biological system. This section promotes an understanding of the fundamental biochemical reactions that take place in foods and after digestion and absorption. The third section covers the analytical chemistry used in the analysis of phenolic antioxidants in foods, including the basic analytical procedures, methods for analysis and chromatographic and spectroscopic analyses. This section is significant for aspiring food chemists and manufacturers to evaluate the nature and chemistry of phenolic antioxidants in foods. Featuring helpful quizzes, section summaries, and key chapter points, this textbook is the perfect learning tool for advanced chemistry undergraduates and post-graduates looking to gain a fundamental understanding of phenolic antioxidants in food products. .
    Materialart: Online-Ressource
    Seiten: XIX, 556 p. 165 illus. , online resource.
    Ausgabe: 1st ed. 2021.
    ISBN: 9783030747688
    URL: https://doi.org/10.1007/978-3-030-74768-8
    DOI: 10.1007/978-3-030-74768-8
    DDC: 641.3
    Sprache: Englisch
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  • 41
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    Online-Ressource
    Gluten-free Bread Technology (2021)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Consumer behavior. ; Food Science. ; Consumer Behavior .
    Beschreibung / Inhaltsverzeichnis: 1. Gluten intolerance -- 2. Challenges in development of gluten-free breads -- 3. Gluten free cereals -- 4. Starch and starch derivatives in gluten-free breads -- 5. Fruit and vegetable based ingredients in gluten-free breads -- 6. Understating the role additives in gluten-free breads -- 7. Flour modification for development of gluten free bread -- 8. Dough handling properties of gluten-free breads -- 9. Optimization of gluten-free bread technology -- 10. Technological aspects of gluten-free breads -- 11. Structural aspects of gluten-free breads -- 12. Nutritional quality of gluten-free breads -- 13. Sensory attributes of gluten-free breads -- 14. Consumers adherence to gluten free bread -- 15. Quality tests for evaluating gluten-free dough and bread quality.
    Kurzfassung: Market trend and the increasing diagnoses of celiac disease have encouraged extensive research into the development of gluten-free breads. Generally, the development of bread without gluten involves the use of diverse ingredients and additives aimed at imitating the viscoelastic properties of gluten and consequently obtaining quality bread products. However, developing gluten-free bread remains a technological challenge due to the key role of gluten in the breadmaking process. Gluten-Free Bread Technology provides an overview of all fundamental issues and key factors associated with gluten-free bread technology, with the emphasis on the most recent findings on the subject. The promising results of the reviewed studies indicate that the gluten-free breads developed possess similar or better sensory attributes than those of control formulations, and some are even comparable to their wheat gluten-based counterparts. Chapters of this book focus on the role of additives, dough handling, and the physical, structural, sensory and nutritional properties of the gluten-free bread. The science of gluten intolerance is explained as well. With all relevant literature gathered and summarized in one place, this text will be an essential resource for both food scientists and industry professionals pursuing gluten-free formulations.
    Materialart: Online-Ressource
    Seiten: VI, 282 p. 17 illus., 12 illus. in color. , online resource.
    Ausgabe: 1st ed. 2021.
    ISBN: 9783030738983
    URL: https://doi.org/10.1007/978-3-030-73898-3
    DOI: 10.1007/978-3-030-73898-3
    DDC: 641.3
    Sprache: Englisch
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  • 42
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    Online-Ressource
    Production and Commercialization of Insects as Food and Feed : Identification of the Main Constraints in the European Union (2021)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Safety measures. ; Sustainability. ; Food Science. ; Food Safety. ; Sustainability.
    Beschreibung / Inhaltsverzeichnis: Introduction., Chapter 1 - Insects as food and feed -- Chapter 2 - The global market of insects as food and feed -- Chapter 3 - Insects as food and feed: analysis of regulatory experiences in selected non-EU countries -- Chapter 4 - The EU regulatory framework for insects as food and feed and its current constraints -- Conclusions -- References.
    Kurzfassung: Forecasts point out an exponential growth in the global population, which raises concerns over the ability of the current agri-food production systems to meet food demand in the long term. Such a prospect has led international organizations and the scientific community to raise awareness about, and call for, the need to identify additional sources of food to feed the world. From this perspective, insects qualify as a suitable and more environmentally friendly alternative to meat and other foods that are sourced from animal proteins. However, uptake of the production and commercialization of insects as food has been facing regulatory hurdles, consumer skepticism and rejection in many markets. This is particularly true in the context of western societies in which insects do not always constitute part of the local traditional diets. Production and Commercialization of Insects as Food and Feed: identification of the Main Constraints in the European Union analyses and discusses the regulatory state-of-the-art for the production and commercialization of insects as food and feed in the European Union. The EU has been taking concrete legislative steps with a view to opening up its market for insect foods, although some key regulatory constraints still exist today which ultimately prevent the industry sector from growing, consolidating and thriving. The main regulatory constraints in the EU for insects as food include the fragmentation of the EU market as a result of the adoption of different policy solutions by EU Member States for novel foods and the lengthy and complex authorization procedures. Also, ad hoc safety and quality requirements tailored to the needs and specificities of the insect food sector are currently missing. This work constitutes the first comprehensive overview of the evolution and current state-of-the-art of the regulatory framework for insect foods in the EU, based on a multidisciplinary approach that combines science, policy and law. It proposes a legislative roadmap which the EU should follow in order to make its regulatory framework fit for insect foods in the long term by providing a detailed comparison between the current EU legal framework and other regulatory systems of western countries with a view to singling out the markets which are better equipped to address the production and the commercialization of insect foods. The text provides an updated overview of the overall market and of European consumers’ perspectives on the use of insect foods. With the proper legislative steps and consolidation, the EU can be a global leader for insects as food and feed both as a market and as a standard-setting body.
    Materialart: Online-Ressource
    Seiten: XV, 94 p. 67 illus., 66 illus. in color. , online resource.
    Ausgabe: 1st ed. 2021.
    ISBN: 9783030684068
    URL: https://doi.org/10.1007/978-3-030-68406-8
    DOI: 10.1007/978-3-030-68406-8
    DDC: 641.3
    Sprache: Englisch
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  • 43
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    Online-Ressource
    Carotenoids: Structure and Function in the Human Body (2021)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Chemistry, Organic. ; Nutrition   . ; Food Science. ; Organic Chemistry. ; Nutrition.
    Beschreibung / Inhaltsverzeichnis: 1. Introduction to Carotenoids -- 2. Chemistry of Carotenoids -- 3. Synthesis of Carotenoids -- 4. Apocarotenoids -- 5. Processing of carotenoids -- 6.Stability of carotenoids -- 7. Carotenoid analysis -- 8. Carotenoids Metabolism -- 9. Fortification of carotenoids -- 10. Carotenoids as antioxidants -- 11. Carotenoids as anticancer agents -- 12. Carotenoids as antidiabetic agents -- 13. Carotenoids in liver and lung diseases -- 14. Eye Sight and Carotenoids -- 15. Role of Carotenoids in Neurological Diseases -- 16. Carotenoids in women and infant health -- 17. Carotenoids roe in cardiovascular diseases -- 18. Application of Carotenoids in Cosmetics -- 19. Carotenoids as Coloring Agents -- 20. Provitamin A Carotenoids -- 21. Commercialization and marketing potential of carotenoids -- 22. Future trends and research dimensions .
    Kurzfassung: Plants produce chemicals as part of their normal metabolic activities. These include primary metabolites found in all plants, such as sugars and fats, as well as secondary metabolites, which can have therapeutic effects in humans and be refined to produce drugs. Plants synthesize a bewildering variety of phytochemicals, but most are derivatives of a few biochemical motifs. Numerous herbal-derived substances have been evaluated for their therapeutic potential. These include alkaloids, coumarins, saponins, plant pigments and flavonoids. Flavonoids, carotenoids and anthocyanins are probably the best known of these substances due to their antioxidant properties. Carotenoids: Structure and Function in the Human Body presents comprehensive coverage of carotenoids. The text covers the scientific literature and clinical significance of this organic pigment, with an emphasis on its therapeutic potential. The authors approach carotenoids from a range of perspectives, from their structural and physicochemical properties to their distribution in nature, interaction with the human metabolism, and use as a coloring agent in various products. The intake, metabolism and secretion of anthocyanins in the human body are covered in-depth, as are the biosynthetic pathways through which these compounds are synthesized in the natural system. Factors affecting stability and extraction are listed, and health-related uses and biological activities are covered in great detail. Present and future trends in carotenoid research are also presented. This book provides a solid background in carotenoids for researchers and professionals in food science, food technology, nutrition, biology, chemistry and medical sciences.
    Materialart: Online-Ressource
    Seiten: XVI, 859 p. 312 illus., 174 illus. in color. , online resource.
    Ausgabe: 1st ed. 2021.
    ISBN: 9783030464592
    URL: https://doi.org/10.1007/978-3-030-46459-2
    DOI: 10.1007/978-3-030-46459-2
    DDC: 641.3
    Sprache: Englisch
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  • 44
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    Food and Medicine : A Biosemiotic Perspective (2021)
    Cham :Springer International Publishing :
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    Schlagwort(e): Food science. ; Semiotics. ; Environmental health. ; Social sciences. ; Humanities. ; Engineering. ; Mathematics. ; Food Science. ; Semiotics. ; Environmental Health. ; Humanities and Social Sciences. ; Technology and Engineering. ; Mathematics and Computing.
    Beschreibung / Inhaltsverzeichnis: Chapter1 Introduction -- Chapter 2. From ‘gastro-anomy’ to ‘food medicine’: a biosemiotic approach to contemporary eating habits -- Chapter3. A biosemiotic perspective on the symbolic meanings of food and the nature/culture divide -- Chapter4. Free range humans: permaculture farming as a biosemiotic model for social organization -- Chapter5.Emerging omics data and food's interaction with the gut microbiome mediators -- Chapter6. Phytomedial intervention as a double biosemiotic road to health: towards a ‘new paradigmatic’ understanding of herbs in the healing process -- Chapter7. biosemiotic approach to medicine: the role of biological cognition and semiosis in the development of pathology -- chapter8. Biochemistry of desire: advertising to bacteria -- Chapter9. Biosemiosic caring in, from, with the sugar maple grove -- Chapter10. Biosemiosis and the sugar civilization -- Chapter 11. Phytosemiotics of medical marijuana.
    Kurzfassung: This edited volume provides a biosemiotic analysis of the ecological relationship between food and medicine. Drawing on the origins of semiotics in medicine, this collection proposes innovative ways of considering aliments and treatments. Considering the ever-evolving character of our understanding of meaning-making in biology, and considering the keen popular interest in issues relating to food and medicines - fueled by an increasing body of interdisciplinary knowledge - the contributions here provide diverse insights and arguments into the larger ecology of organisms’ engagement with and transformation through taking in matter. Bodies interpret molecules, enzymes, and alkaloids they intentionally and unintentionally come in contact with according to their pre-existing receptors. But their receptors are also changed by the experience. Once the body has identified a particular substance, it responds by initiating semiotic sequences and negotiations that fulfill vital functions for the organism at macro-, meso-, and micro-scales. Human abilities to distill and extract the living world into highly refined foods and medicines, however, have created substances far more potent than their counterparts in our historical evolution. Many of these substances also lack certain accompanying proteins, enzymes, and alkaloids that otherwise aid digestion or protect against side-effects in active extracted chemicals. Human biology has yet to catch up with human inventions such as supernormal foods and medicines that may flood receptors, overwhelming the body’s normal satiation mechanisms. This volume discusses how biosemioticians can come to terms with these networks of meaning, providing a valuable and provocative compendium for semioticians, medical researchers and practitioners, sociologists, cultural theorists, bioethicists and scholars investigating the interdisciplinary questions stemming from food and medicine.
    Materialart: Online-Ressource
    Seiten: VII, 196 p. 14 illus., 7 illus. in color. , online resource.
    Ausgabe: 1st ed. 2021.
    ISBN: 9783030671150
    Serie: Biosemiotics, 22
    URL: https://doi.org/10.1007/978-3-030-67115-0
    DOI: 10.1007/978-3-030-67115-0
    DDC: 641.3
    Sprache: Englisch
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  • 45
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    Biobased Products from Food Sector Waste : Bioplastics, Biocomposites, and Biocascading (2021)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Environmental sciences Social aspects. ; Refuse and refuse disposal. ; Food Science. ; Environmental Social Sciences. ; Waste Management/Waste Technology.
    Beschreibung / Inhaltsverzeichnis: Chapter 1: Food waste in the sustainable development framework -- Chapter 2. Food processing industries, food waste classification and handling, target compounds -- Chapter 3. Current state of art of the usual food waste valorization -- Chapter 4. Biocascading: general strategy for the recovery of valuable substances from food waste -- Chapter 5. Biocascading: platform molecules, value added chemicals, and bioactives -- Chapter 6. Biobased polymers from food waste feedstock and their synthesis -- Chapter 7. Biocomposites from Food Waste -- Chapter 8. Mechanical characterization of biobased products from food waste -- Chapter 9. Physico-chemical characterization of bioplastics and biocomposites -- Chapter 10. Assessment of the safety of biobased products -- Chapter 11. Life Cycle Assessment -- Chapter 12 . Digital revolution advantages: efficient processes and sustainable feedstock -- Chapter 13 - Research gap and needs.
    Kurzfassung: In the past, food waste has been used to produce biogas and biofuels, fertilizers, and animal feed. Using it as a feedstock for innovative biorefineries is not only an ethical issue but also a smart application of the circular economy. This book explores the zero-waste concept in the thriving biobased sector, proposing technologies and procedures to meet the sustainable development goals. The volume categorizes food waste sources and proposes an impressive number of high value-added compounds (e.g., platform chemicals, enzymes, nutraceuticals, antioxidants, organic acids, phosphate, bioadsorbents, pectin, solvents, and pigments) that can be obtained in a sequential biocascade, via chemical, biochemical, thermal, and physical technologies. The synthesis of bioplastics from food waste, their copolymerization and blending, as well as the production of biocomposites and bionanocomposite with biofillers from food scraps, are presented: eluding the cost of waste disposal, reducing biobased materials price, and avoiding using edible resources as a starting material for biobased items are the main beneficial peculiarities of the process. The Authors illustrate challenging characteristics of new biobased materials, such as their mechanical and physico-chemical features, their biodegradability, compostability, recyclability, chemical compatibility, and barrier properties. The volume also delves into socioeconomic considerations and environmental concerns related to the upcycling of food waste, as well as the safety and life cycle assessment of biobased products. Finally, the authors address how advances in digital technology can make food waste upcycling a negative-cost process and discuss best practices to practically implement the biorefinery concept. Research gaps and needs are suggested, and recommendations for food waste handling and management during this COVID-19 pandemic are provided.
    Materialart: Online-Ressource
    Seiten: X, 427 p. 55 illus., 41 illus. in color. , online resource.
    Ausgabe: 1st ed. 2021.
    ISBN: 9783030634360
    URL: https://doi.org/10.1007/978-3-030-63436-0
    DOI: 10.1007/978-3-030-63436-0
    DDC: 641.3
    Sprache: Englisch
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  • 46
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    Shellfish Processing and Preservation (2021)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Science.
    Beschreibung / Inhaltsverzeichnis: Chapter 01- Introduction -- Chapter 02- Crustacean Shellfish -- Chapter 03- Molluscan Shellfish -- Chapter 04- Echinoderms -- Chapter 05- shellfish Safety.
    Kurzfassung: Shellfish is a broad term that covers various aquatic mollusks, crustaceans and echinoderms that are used as food. They have economic and ecological importance and have been consumed as food for centuries. Shellfish provide high quality protein with all the dietary amino acids essential for maintenance and growth of the human body. Shellfish are a major component of global seafood production, with shellfish aquaculture rapidly growing in recent years. There are many different processing methods used across the world. Shellfish are very perishable foods and must be preserved just after catching or harvesting. This makes the preservation of seafood a critical issue in terms of quality and human health. To date there have been a number of books on seafood processing and preservation, but all of them have been mostly focused on fish. Shellfish Processing and Preservation is the first reference work to focus specifically on shellfish, providing comprehensive coverage of the production methods, biological makeups and preservation methods of all major shellfish species. Individual sections focus on crustaceans such as shrimps and prawns, crabs and lobsters plus molluscans including mussels, scallops and oysters. Cephalopods such as squid and octopus are also covered in depth. For each species processing and preservation methods such as chilling, freezing, canning and curing are examined, plus the important safety aspects specific to each shellfish type. Shellfish Processing and Preservation is an essential publication for any researchers or industry professionals in search of a singular and up-to-date source for the processing and preservation of shellfish. .
    Materialart: Online-Ressource
    Seiten: XIX, 315 p. 26 illus., 22 illus. in color. , online resource.
    Ausgabe: 1st ed. 2021.
    ISBN: 9783030603038
    URL: https://doi.org/10.1007/978-3-030-60303-8
    DOI: 10.1007/978-3-030-60303-8
    DDC: 641.3
    Sprache: Englisch
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  • 47
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    Online-Ressource
    Food biopolymers: Structural, functional and nutraceutical properties (2021)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Food Science.
    Beschreibung / Inhaltsverzeichnis: Section I: Starch: Structure, functions, bioactivity and applications -- Ch 1: Starch - An overview -- Ch 2: Resistant starch and slowly digestible starch -- Ch 3: Nutraceutical properties -- Ch 4: Recent advances in the application of starch and resistant starch -- Section II: Non-starch polysaccharides: Structure, functions, bioactivity and applications -- Ch 5: Beta-glucans -- Ch 6: Pectin -- Ch 7: Arabinoxylans -- Ch 8: Dietary Gums -- Section III: Proteins: Structure, functions and applications -- Ch 9: FOOD PROTEINS- AN OVERVIEW -- Ch 10: Proteins: Structure, Functions and Applications -- Ch 11: Nutraceutical properties of bioactive peptide -- Ch 12: Recent advances in analysis of food proteins -- Ch 13: Proteins as Enzymes -- Ch 14: Exogenous enzymes -- Ch 15: Advances in the application of food proteins and enzymes -- Section IV: Lipids and oils: Nutraceutical properties -- Ch 16: NUTRACEUTICAL PROPERTIES OF LIPIDS.
    Kurzfassung: Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers of from plant, animal and marine sources. The text focuses on the structural characteristics of biopolymers including starch, non-starch polysaccharides, proteins and fats. A full section is dedicated to the nutraceutical potential and applications of these polymers. Further sections provide comprehensive overviews of the development of functional food products and important data on biopolymer behavior and nutraceutical potential during processing. Researchers hoping to gain a basic understanding of the techno-functional, nutraceutical potential and applications of food biopolymers will find a singular source with this text. The first section of this work focuses on the the structure, functions, bioactivity and applications of starches. The next chapters cover non-starch polysaccharides. Further sections are dedicated to proteins, lipids and oils. A detailed overview is provided for each, followed by application procedures, specifics on individual types, proteins and enzymes, and nutraceutical properties. This work can be used as a singular source for all relevant information on food biopolymers and their structural and functional properties, including their potential to increase food quality, improve shelf life, and reduce pollution and waste in the food industry. .
    Materialart: Online-Ressource
    Seiten: VI, 441 p. 47 illus., 21 illus. in color. , online resource.
    Ausgabe: 1st ed. 2021.
    ISBN: 9783030270612
    URL: https://doi.org/10.1007/978-3-030-27061-2
    DOI: 10.1007/978-3-030-27061-2
    DDC: 641.3
    Sprache: Englisch
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  • 48
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    Fruits Grown in Highland Regions of the Himalayas : Nutritional and Health Benefits (2021)
    Cham :Springer International Publishing :
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    Schlagwort(e): Food science. ; Agriculture. ; Botany. ; Sociology. ; Nutrition. ; Food. ; Medical sciences. ; Environmental geography. ; Food Studies. ; Agriculture. ; Plant Science. ; Sociology of Food and Nutrition. ; Health Sciences. ; Integrated Geography.
    Beschreibung / Inhaltsverzeichnis: Introduction-Classification of Fruits and Significance of Horticulture in J&K -- Apple (Pyrus Malus) -- Pear (Pyrus communis) -- Quince (Cydonia oblonga) -- Cherry (Prunus cerasus) -- Fig (Ficus carica) -- Apricot (Prunus armeniaca) -- Grapes (Vitis vinifera) -- Olive (Olea europaea L) -- Pomegranate (Punica granatum) -- Kiwifruit (Actinidia deliciosa) -- Ber (Ziziphus mauritiana) -- Plum (Prunus domestica) -- Litchi (Litchi chinensis) -- Anola (Emblica officinalis) -- Peach (Prunus persica) -- Strawberry (F. ananassa) -- Citrus fruits -- Mango (Mangifera indica) -- Guava (Psidium guajava) -- Walnut (Juglans regia) -- Almond (Prunus dulcis) -- Pecan (Carya illinoenis) -- Mulberry (M. rubra) -- Seabuckthorn (Hippophae Tibetana) -- Socio-economic aspects of horticultural crops grown under highland Himalayan regions. .
    Kurzfassung: This book discusses different fruit crops and provides first-hand information on the nutritional composition of commercially important, as well as unexplored fruits, which are grown in Jammu, Kashmir and Ladakh. A detailed nutritional profile of each fruit is presented in the book. The potential health implications against cardiovascular diseases, diabetes, carcinoma, oxidative damage, asthma, aging and cognition are discussed and explained. Besides, nutritional composition and medicinal implications, origin, morphology, taxonomy and production scenarios of unexplored, as well as commercially important fruits, have also been highlighted in the book. This book will be of interest to students and researchers involved in agricultural sciences, food science, nutrition and the Indian medicine system.
    Materialart: Online-Ressource
    Seiten: XVII, 336 p. 115 illus., 106 illus. in color. , online resource.
    Ausgabe: 1st ed. 2021.
    ISBN: 9783030755027
    URL: https://doi.org/10.1007/978-3-030-75502-7
    DOI: 10.1007/978-3-030-75502-7
    DDC: 641.3
    Sprache: Englisch
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  • 49
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    Online-Ressource
    Minor Spices and Condiments : Global Economic Potential (2021)
    Cham :Springer International Publishing :
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    Schlagwort(e): Food science. ; Agriculture. ; Economic geography. ; Botany. ; Environmental management. ; Food Science. ; Agriculture. ; Economic Geography. ; Plant Science. ; Environmental Management.
    Beschreibung / Inhaltsverzeichnis: chapter 1: Introduction -- chapter 2: Onion -- chapter3: Garlic -- chapter 4: Leek/stone leek/welsh onion -- chapter 5: Ajowan or bishop’s weed -- chapter 6: Celery seed -- chapter 7: Coriander -- chapter 8: Cumin seed or safaid jeera -- chapter 9: Fenugreek -- chapter 10: Mustard -- chpater11; Cassia and cumin -- chapter 12. Cinnamon or true cinnamon -- chapter 13: Clove -- chapter 14: Mace or nutmeg -- chapter 15: Allspice or pimenta or pimento -- chapter 16: Curry leaf -- chapter 17: Tamarind -- chapter 18: Asafoetida or asafetida -- chapter 19: Vanilla.
    Kurzfassung: Spices can be classified as major spices, like Black pepper, Cardamom, Turmeric, Ginger etc, and minor spices and condiments, and tree spices. This book will discuss exclusively minor spices and condiments. Spices constitute a very important group of agricultural products, which, since antiquity, have been considered indispensable in the culinary art of flavoring foods. The history of spices is very much entwined with the history of mankind. And, some spice crops like Black pepper predominates in the family of spices. In fact, colloquially, it is called “King”of spices and, another, Cardamom, is called the “Queen”of spices. There is worthwhile amount of published work, on these in addition to Turmeric and Ginger. Both ISO (International Organization for Standardization) and ISI (Indian Standards Institution) (now BIS (Bureau of Indian Standards)) experts concluded, after considerable deliberations, that there is no clear-cut division between “spices” and “çondiments”, and, as such, they have been clubbed together. The term “Spices and Condiments” applies to such natural plant or vegetable products or mixtures, thereof, used in whole or ground form, mainly for imparting flavor, aroma and piquancy to foods and also for seasoning of foods and beverages like soups etc. A detailed survey of published literature proves that there are a number of minor spices, which have tremendous commercial potential, globally. And, an authentic book on these will not only serve as an important guide to the academic community, but, also provide a fillip to industry involved in value addition.
    Materialart: Online-Ressource
    Seiten: XX, 226 p. 35 illus., 20 illus. in color. , online resource.
    Ausgabe: 1st ed. 2021.
    ISBN: 9783030822460
    URL: https://doi.org/10.1007/978-3-030-82246-0
    DOI: 10.1007/978-3-030-82246-0
    DDC: 641.3
    Sprache: Englisch
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  • 50
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    Online-Ressource
    Sustainable Agriculture Reviews 55 : Micro and Nano Engineering in Food Science Vol 1 (2021)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Nanotechnology. ; Nutrition   . ; Agriculture. ; Food Science. ; Food Nanotechnology. ; Nutrition. ; Agriculture.
    Beschreibung / Inhaltsverzeichnis: 1. Micro and nanoengineered structures in food sector (Shalini Sahani, Sadhna Mishra, and Yogesh Chandra Sharma) -- 2. Ultrasonication and food-grade nano-materials (Mariana Huerta-Jimene, Luis Manuel Carrillo-Lopez, Ivan Adrian Garcia-Galicia, and Alma Delia Alarcon-Rojo) -- 3. Nanotechnology in Food Industry- Applications and future perspectives (Yogita Lugani, Simmi Oberoi, and Gurdeep Rattu) -- 4. Micro/Nanoencapsulation of Active Food Compounds: Encapsulation, Characterization and Biological Fate of Encapsulated Systems (Semih Calamak) -- 5. Encapsulation of Herbal Extracts (Sadhna Mishra, Shalini Sahani Arvind, and Vijayeta Pal) -- 6. Improving bioavailability of nutrients through nanotechnology (Shalja Verma and Anand Kumar Pandey) -- 7. Bacteriophage in food industry: NanoPhageBots (Avtar Sain and Jayaprakash N.S.) -- 8. Food applications of cyclodextrins (Yogesh Kumar and Somya Singhal) -- 9. Biosensors: Potential in Food Industry (Varee Tyagi and Bhaswati Bhattacharya) -- 10. Pros and Cons of Nano-Materials as Mineral Supplements in Poultry Feed (Rajendran Mala, Ravichandran Keerthana, and Preetha Mohan).
    Kurzfassung: This book provides up to date information on the emerging trends and technology in food nanotechnology. It gives high-quality literature focused on the recent developments, research trends, methods and issues related to the safe use of nanoscale materials to add value to food. Most importantly, this book encloses critical reviews on micro and nanoengineering concepts, principles and applications in food. It also provides a scientific basis of micro and nanoengineered structures and compounds, their industrial food applications, encapsulation techniques and methods. This book encompasses detection, analysis and characterization techniques for nanostructures, the fate of encapsulated materials in target food. It also educates on regulatory issues and safety of clinical translation of nanomaterials in fortified foods.
    Materialart: Online-Ressource
    Seiten: XVI, 323 p. 63 illus., 58 illus. in color. , online resource.
    Ausgabe: 1st ed. 2021.
    ISBN: 9783030768133
    Serie: Sustainable Agriculture Reviews, 55
    URL: https://doi.org/10.1007/978-3-030-76813-3
    DOI: 10.1007/978-3-030-76813-3
    DDC: 641.3
    Sprache: Englisch
    Standort Signatur Erwartet Verfügbarkeit
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    Pectin: Technological and Physiological Properties (2020)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Chemistry, Organic. ; Food Science. ; Organic Chemistry.
    Beschreibung / Inhaltsverzeichnis: Chapter 1 Biosynthesis, Localisation, and Function of Pectins in Plants -- Chapter 2 Pectin Structure -- Chapter 3 Pectin Degrading Enzymes -- Chapter 4 Isolation and Characterisation of Pectin -- Chapter 5 Emulsification Properties of Pectin -- Chapter 6 Edible Films and Coatings with Pectin -- Chapter 7 Pectin Gelation and its Assembly into Functional Materials -- Chapter 8 Digestion and Metabolism of Pectin -- Chapter 9 Pectin Bioactivity -- Chapter 10 Pectin as Drug-Release Vehicle.
    Kurzfassung: This text presents the technological and physiological properties of pectin in an educational approach that encompasses all of the essential information a researcher needs to fully understand their function and use in foods. Utilizing basic information on pectin as well as recent technological advances, this book is designed to be the primary resource for individuals seeking out an up to date reference work covering all the necessary informational and functional aspects of pectin. Pectin: technological and physiological properties is the first book to fully focus on the introductory concepts on pectin. Individual chapters cover localization and function, the structural aspects of pectin, pectinases, isolation and characterization and recovery from agricultural wastes. Important current advances such as emulsions, films, digestion, metabolism and bioactive properties are also focused on. With its combination of vital basic information and technological advances, this book presents full and up to date coverage on this pectin and its many forms and uses in foods. .
    Materialart: Online-Ressource
    Seiten: XI, 207 p. 23 illus., 20 illus. in color. , online resource.
    Ausgabe: 1st ed. 2020.
    ISBN: 9783030534219
    URL: https://doi.org/10.1007/978-3-030-53421-9
    DOI: 10.1007/978-3-030-53421-9
    DDC: 641.3
    Sprache: Englisch
    Standort Signatur Erwartet Verfügbarkeit
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  • 52
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    Online-Ressource
    Food Safety Management Systems : Achieving Active Managerial Control of Foodborne Illness Risk Factors in a Retail Food Service Business (2020)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Public health. ; Management. ; Food Science. ; Public Health. ; Management.
    Beschreibung / Inhaltsverzeichnis: Forward -- 1. Introduction -- 2. Hazards and their contributing factors to foodborne illness risk in foodservice establishments -- 3. The Process HACCP plan and Prerequisite Control Program necessary to develop food safety management systems in foodservice establishments -- 4. Design of food safety management systems using the Process HACCP plan and Prerequisite Control Program -- 5. Training to enable food safety management systems -- 6. Facilities that enable food safety management systems execution -- 7. Digital technology to enable food safety management systems -- 8. The business value proposition in using food safety management systems -- Appendix A -- Appendix B -- Index.
    Kurzfassung: This foodborne disease outbreak prevention manual is the first of its kind for the retail food service industry. Respected public health professional Hal King helps the reader understand, design, and implement a food safety management system that will achieve Active Managerial Control in all retail food service establishments, whether as part of a multi-restaurant chain or for multi-restaurant franchisees. According to the most recently published data by the Centers for Disease Control and Prevention (CDC), retail food service establishments are the most commonly reported locations (60%) leading to foodborne disease outbreaks in the United States every year. The Food and Drug Administration (FDA) has reported that in order to effectively reduce the major foodborne illness risk factors in retail food service, a food service business should use Food Safety Management Systems (FSMS); however less than 11% of audited food service businesses in a 2018 report were found using a well-documented FSMS. Clearly, there needs to be more focus on the prevention of foodborne disease illnesses and outbreaks in retail food service establishments. The purpose of this book is to help retail food service businesses implement FSMS to achieve Active Managerial Control (AMC) of foodborne illness risk factors. It is a key resource for retail professionals at all levels of the retail food service industry, and those leaders tasked to build and manage food safety departments within these organizations.
    Materialart: Online-Ressource
    Seiten: XXIV, 182 p. 27 illus., 1 illus. in color. , online resource.
    Ausgabe: 1st ed. 2020.
    ISBN: 9783030447359
    Serie: Practical Approaches,
    URL: https://doi.org/10.1007/978-3-030-44735-9
    DOI: 10.1007/978-3-030-44735-9
    DDC: 641.3
    Sprache: Englisch
    Standort Signatur Erwartet Verfügbarkeit
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  • 53
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    Advanced Dairy Chemistry, Volume 2 : Lipids (2020)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Chemistry. ; Nutrition   . ; Food Science. ; Chemistry. ; Nutrition.
    Beschreibung / Inhaltsverzeichnis: Composition and structure of milk lipids -- Origin of fatty acids and influence of nutritional factors on milk fat -- Conjugated linoleic acid: biosynthesis and nutritional significance -- Intracellular origin of milk lipid globules; nature and structure of milk lipid globule membrane. Heterogeneity, molecular and biological properties of proteins -- Physical chemistry of milk fat globules -- Composition, applications, fractionation, technological and/or nutritional significance of milk fat globule material -- Milk fat: chemical and physical modification, fractional crystallization, removal of cholesterol -- Crystallization and rheological properties of milk fat -- Role of milkfat in dairy products -- Nutritional significance of milk lipids -- Stability and spoilage of milk lipids -- Physical characteristics of milk fat -- Analytical methods -- Index.
    Kurzfassung: The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Fourth Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. In the years since the publication of the third edition there have been significant developments in milk lipids and these are reflected in changes to this volume. Most topics included in the third edition are retained in the current edition, which has been updated; in some cases, new authors have given their perspective on certain topics. Chapters on nutritional significance of dairy lipids have been considerably revised. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.
    Materialart: Online-Ressource
    Seiten: XVII, 489 p. 106 illus., 16 illus. in color. , online resource.
    Ausgabe: 4th ed. 2020.
    ISBN: 9783030486860
    URL: https://doi.org/10.1007/978-3-030-48686-0
    DOI: 10.1007/978-3-030-48686-0
    DDC: 641.3
    Sprache: Englisch
    Standort Signatur Erwartet Verfügbarkeit
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  • 54
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    Online-Ressource
    Social Drivers In Food Technology (2020)
    Cham :Springer International Publishing :
    Details
    Schlagwort(e): Food science. ; Industrial Management. ; Chemistry, Organic. ; Consumer behavior. ; Food Science. ; Industrial Management. ; Organic Chemistry. ; Consumer Behavior .
    Beschreibung / Inhaltsverzeichnis: The story behind -- The new norm -- In the shopping cart -- Stay or leave -- Rules of the game -- Food for thought -- Index.
    Kurzfassung: This unique and timely text is designed to help food science students learn to perform critical analysis of food processing technology and consider the incorporation of elements that touch on contemporary technological developments in the food sector. As the food industry adjusts to new consumer demands for safe and low processed foods, the time has come to harmonize product and process engineering with ‘relationship engineering’ from farm to fork. This increasingly allows the opportunity for food sector professionals to consider the existence of new drivers of food consumption. These newly discovered drivers are explored in great detail over the course of this book from industrial, economic and human resource viewpoints. Social Drivers In Food Technology presents a series of helpful case studies are presented covering six important food sectors: chocolate, coffee, yogurt, juice, baby food and snacks. These cases have been chosen in order to illustrate dynamic and innovative advances in food processing technology. The information provided over the course of this book has been gained through the thorough study of both scientific literature and organizational reports from food processing companies. The major economic aspects related to food technology are also outlined throughout the text. This multidisciplinary approach is motivated by the opportunity to contextualize the technological debate in strategy and organizational economics, contributing to the formation of human resources. This text is informed by the concept that one must look beyond the technology of the food processing sector and discuss opportunities that involve re-thinking product innovation and process, knowledge generation and human resource training. These innovations have been highlighted in food science & technology literature, but their economic and managerial implications have remained unexplored until now. With its informative case studies, helpful illustrations and quizzes and comprehensive, well-organized scope, Social Drivers In Food Technology is a much-needed textbook that will allow students to look at food processing technology from both industrial and economic perspectives and to consider the important human resource elements involved. .
    Materialart: Online-Ressource
    Seiten: XX, 83 p. 46 illus., 39 illus. in color. , online resource.
    Ausgabe: 1st ed. 2020.
    ISBN: 9783030503741
    URL: https://doi.org/10.1007/978-3-030-50374-1
    DOI: 10.1007/978-3-030-50374-1
    DDC: 641.3
    Sprache: Englisch
    Standort Signatur Erwartet Verfügbarkeit
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