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Novel Food Processing Technologies

Author : Vikas Nanda

Publisher : New India Publishing Agency

Page : 6 pages

File Size : 20,58 MB

Release : 2017-05-22

Category : Technology & Engineering

ISBN : 9385516043

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Book Description

The book is likely to cover the innovative technologies such as non-thermal technology, nano-technology, non-invasive analysis of foods, newer methods of extraction, the recent know-how of food packaging, etc. This book will be very useful to everyone working in the area of food to upgrade their knowledge regarding various aspects of the latest processing technologies. The compilation, in particular, is not absolutely based on any specific lecture course. However, it will definitely serve as one of the affluent manuscript in supporting too many course outlines related to advanced food technologies prevailing in many academic institutions. This book will generate the interest of many courses including Emerging Technologies in Food Processing, Novel Food Processing Technologies, Advances in Food Technology etc. Hence it will fulfill the high demand for food scientists and technologists in upcoming years and will gain popularity throughout the world. This will be an asset to all the readers thriving to upgrade their knowledge and utilize it for the betterment of mankind. The readers will get acquainted with latest happenings and its details in all aspects of food, thereby will add new dimensions to the basic research strategies. Academicians, researchers and students will get ready references to enhance their proficiency for emerging techniques in processing of foods since it is the compilation of novel technologies with all the details required.



Novel Food Ingredients for Weight Control

Author : C J K Henry

Publisher : Elsevier

Page : 375 pages

File Size : 13,68 MB

Release : 2007-04-30

Category : Technology & Engineering

ISBN : 1845693116

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Book Description

Obesity has become an epidemic of global proportions and is predicted to become the leading cause of death in many countries in the near future. As a result, weight control has become increasingly important for many consumers. Edited by a leading academic in the field, this important collection reviews research into the production and use of specific ingredients which can help to control body weight.Part one discusses ingredients implicated in the development of obesity such as sugars and lipids and the body's response to hunger and satiety. The second part of the book reviews particular ingredients derived from grains, fruit and vegetables, which can assist weight control. Chapters cover ?-glucans, oligosaccharides, starch and carbohydrates. Part three details dairy-based ingredients which can help regulate weight. It covers the use of food constituents such as calcium, conjugated linoleic acid (CLA), polyunsaturated fatty acids (PUFAs) and trans-free oils and fats.Written by an international team of contributors, this book provides food industry professionals and nutritionists with a valuable reference on ingredients for effective weight control. - Reviews research into the production and use of specific ingredients which can help to control body weight - Provides food industry professionals with essential information about particular ingredients that are effective in weight management - Valuable reference for nutritionists and food industry professionals



Novel Food Packaging Techniques

Author : R Ahvenainen

Publisher : Elsevier

Page : 609 pages

File Size : 27,22 MB

Release : 2003-06-10

Category : Technology & Engineering

ISBN : 1855737027

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Book Description

Packaging continues to be one of the most important and innovative areas in food processing. Edited by a leading expert in the field, and with its distinguished international team of contributors, Novel food packaging techniques provides an authoritative and comprehensive review of the key trends.Part one discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation. It also covers the use of intelligent systems such as time-temperature and freshness indicators to assess food quality. Part two reviews developments in modified atmosphere packaging (MAP) and its role in enhancing product safety and quality. Part three describes packaging applied in practice to particular products such as meat and fish. Part four covers other key issues such as packaging optimisation, the legislative context, sustainable packaging and consumer attitudes.Novel food packaging techniques is a standard reference for the food industry in optimising the use of packaging to improve product safety and quality. - Provides an authoritative and comprehensive review of the key trends of food packaging - Discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation - Covers packaging optimisation, the legislative context, sustainable packaging and consumer attitudes



Food Formulation

Author : Shivani Pathania

Publisher : John Wiley & Sons

Page : 340 pages

File Size : 17,27 MB

Release : 2021-03-15

Category : Technology & Engineering

ISBN : 1119614740

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Book Description

Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.



Novel Food Fermentation Technologies

Author : K. Shikha Ojha

Publisher : Springer

Page : 337 pages

File Size : 15,94 MB

Release : 2016-09-30

Category : Technology & Engineering

ISBN : 3319424572

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Book Description

Novel Food Fermentation Technologies provides a comprehensive overview of innovations in food fermentation technologies and their application. Current novel technologies for microbial culture production and preservation are covered in detail, as are fermentation techniques for the production of bioactives from various food matrices, including food processing by-products and waste. Readers are provided with a close look at thermal and non-thermal technologies applicable to fermented food products. The text covers immobilization, microencapsulation technologies and novel preservation techniques for cultures in fermentation. In-depth studies of high pressure processing, pulsed electric field, power ultrasound and gamma irradiation in fermentation are provided in addition to novel thermal and non-thermal technologies and process analytical techniques. A wide variety of fermented products are covered, including meat, marine-based, grain-based, dairy and vegetable-based products. Current technologies for extraction of bioactives are examined, as are current innovations in fermented food packaging. Readers are presented with current and future challenges in food fermentation as well. As a comprehensive reference for food fermentation, this work provides up-to-date insights into emerging fermentation technologies which facilitate the processing of wholesome and safe food products.



Food Whore

Author : Jessica Tom

Publisher : HarperCollins

Page : 325 pages

File Size : 28,36 MB

Release : 2015-10-27

Category : Fiction

ISBN : 0062387014

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Book Description

Full of wit and mouth-watering cuisines, Jessica Tom’s debut novel offers a clever insider take on the rarefied world of New York City’s dining scene in the tradition of The Devil Wears Prada meets Kitchen Confidential. Food whore (n.) A person who will do anythingfor food. When Tia Monroe moves to New York City, she plans to put herself on the culinary map in no time. But after a coveted internship goes up in smoke, Tia’s suddenly just another young food lover in the big city. But when Michael Saltz, a legendary New York Times restaurant critic, lets Tia in on a career-ending secret—that he’s lost his sense of taste—everything changes. Now he wants Tia to serve as his palate, ghostwriting his reviews. In return he promises her lavish meals, a bottomless cache of designer clothing, and the opportunity of a lifetime. Out of prospects and determined to make it, Tia agrees. Within weeks, Tia’s world transforms into one of luxury: four-star dinners, sexy celebrity chefs, and an unlimited expense account at Bergdorf Goodman. Tia loves every minute of it…until she sees her words in print and Michael Saltz taking all the credit. As her secret identity begins to crumble and the veneer of extravagance wears thin, Tia is forced to confront what it means to truly succeed—and how far she’s willing to go to get there.



Novel Foods in the European Union

Author : Daniele Pisanello

Publisher : Springer

Page : 59 pages

File Size : 41,71 MB

Release : 2018-06-09

Category : Technology & Engineering

ISBN : 3319936204

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Book Description

This Brief describes in three concise chapters one of the newest ‘hot topics’ under EU Food Law and Policy: the new Regulation (EU) No 2015/2283 from the European Parliament and by the Council, November 25, 2015, on novel foods, applicable from January 2018. In this work, the Authors discuss the long-time criticized EU Regulation on novel foods ((EC) No 258/1997) and how it has been significantly altered by the adoption of the new regulation. In the first chapter, the Authors provide a comprehensive analysis of the genesis of the new Regulation, its rationale and the policy’s goals. In particular, they describe what food business operators shall do in order to get a new product allowed on the EU market, providing updated information on the regulatory developments from the European Food Safety Authority in nanofoods, cloned animals and insect foods. The role of the European Food Safety Authority is also discussed. The second Chapter summarizes the current toxicological studies used to evaluate novel foods safety, which are an extremely important pillar when speaking of food safety and commercial introduction of new products. Finally, the third Chapter discusses the ‘history of safe use’ approach to the problem of novel foods, and factors such as consumption period analysis, preparation advices and processes, intake levels, nutritional composition, and results of animal studies. Food lawyers, professionals and auditors working in the area of official inspections, quality assurance, food traceability, and international regulation, both in academia and industry, will find this Brief an important account.



Novel Food Processing

Author : Jasim Ahmed

Publisher : CRC Press

Page : 512 pages

File Size : 45,65 MB

Release : 2016-04-19

Category : Technology & Engineering

ISBN : 142007122X

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Book Description

Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at th



Novel Food and Feed Safety Safety Assessment of Foods and Feeds Derived from Transgenic Crops, Volume 3 Common bean, Rice, Cowpea and Apple Compositional Considerations

Author : OECD

Publisher : OECD Publishing

Page : 153 pages

File Size : 12,88 MB

Release : 2019-11-06

Category :

ISBN : 9264386467

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Book Description

This volume compiles the consensus documents developed by the OECD Working Group for the Safety of Novel Foods and Feeds from 2015 to 2019. It deals with the composition of common bean, rice, cowpea and apple, four important crops for agriculture and food consumption worldwide. The science-based information collated here is intended for use during the regulatory assessment of food/feed products derived from modern biotechnology, i.e. issued from transgenic plants.



Novel Food Processing Technologies

Author : Gustavo V. Barbosa-Canovas

Publisher : CRC Press

Page : 716 pages

File Size : 49,96 MB

Release : 2004-11-30

Category : Technology & Engineering

ISBN : 0203997271

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Book Description

Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve