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Elsevier

Libros en Ciencia y Tecnología de Alimentos

  • Oil-Encapsulated Powders for Functional Foods

    Preparation and Practice
    • 1 Edición
    • Jian Zhong + 2 más
    • Inglés
    The development of functional foods enriched with health-promoting, oil-based bioactives has become a central focus for researchers and industry professionals seeking to meet growing consumer demand for healthier options. Oil-Encapsulated Powders for Functional Foods: Preparation and Practice provides an in-depth, guide to overcoming the scientific and technical challenges associated with stabilizing and delivering sensitive oils in food matrices. This comprehensive volume offers detailed insights into encapsulation science, advanced preparation techniques, and practical application strategies essential for creating effective, stable, and appealing functional foods. Covering core materials such as oils and wall substances, state-of-the-art encapsulation and drying methods, and robust characterization techniques, Oil-Encapsulated Powders for Functional Foods: Preparation and Practice bridges the gap between fundamental research and industrial practice. It emphasizes how encapsulation can enhance bioavailability, protect bioactives from environmental degradation, and improve sensory attributes. With real-world examples spanning formula foods, meat, dairy, and bakery products, it is an essential resource for food scientists, nutritionists, and product developers dedicated to innovating health-oriented foods that meet modern consumer needs and promote overall wellness.

  • High Amylose Cereals

    Impact of Starch Structure and Processing on Nutrition
    • 1 Edición
    • Nese Sreenivasulu + 2 más
    • Inglés
    High Amylose Cereals: Impact of Starch Structure and Processing on Nutrition provides a complete focused reference on resistant starch, its source and its efficient and effective use as part of a healthy diet. Moving the reader from the plant to the product, it guides the reader to greater understanding of the potential for these grains. High amylose starch provides a meaningful amount of dietary fiber through the delivery of starch resistant to digestion. This characteristic provides a mechanism to increase the global consumption of fiber. As high amylose grains are being developed and commercialized, a reference is needed describing the general background, nutritional benefits, underlying trait development, and product development. The scope of this book includes topics ranging from the genetics required for the plant to develop high amylose starch to the nuances of creating finished food products with high amylose grain ingredients, including post-harvest processing technologies, and potential for delivering health benefits to consumers. Edited and contributed by leading experts, the book will be valuable for those seeking to understand the role high amylose cereals can play in the global food supply.

  • Nutritional Treatments for Liver Disease

    The Effects of Food and Plants
    • 1 Edición
    • Erika Ramos-Tovar + 1 más
    • Inglés
    Nutritional Treatments for Liver Disease: The Effects of Food and Plants offers an essential, comprehensive guide to leveraging nutritional science in the prevention and treatment of liver diseases. Authored by leading research experts in the fields of experimental liver disease and the effects of herbal compounds, and the pathophysiology and pharmacology of liver diseases, this volume synthesizes cutting-edge research on the therapeutic efficacy of functional foods, medicinal plants, vitamins, and gut microbiota modulation for hepatic disorders. Liver diseases represent a significant global health burden with limited pharmacological options. Nutritional Treatments for Liver Disease: The Effects of Food and Plants addresses this gap by detailing the cellular and molecular mechanisms through which natural and synthetic nutritional compounds exert protective, anti-inflammatory, antifibrotic, and antiviral effects on the liver. Topics include the epidemiology of liver diseases, malnutrition complications, and the role of key bioactive compounds such as silymarin, curcumin, quercetin, coffee, and various vitamins. Designed for researchers, clinicians, nutritionists, and students alike, this authoritative resource combines scientific rigor with practical insights to foster advanced understanding and inspire novel therapeutic strategies in liver disease management.

  • Pulse Breeding, Processing, Functionality, and Products

    • 1 Edición
    • Fatma Boukid + 3 más
    • Inglés
    Pulse Breeding, Processing, Functionality, and Products reflects the shift from animal- to plant-based foods, addressing increased interest in pulses due to their higher protein contents when compared to most cereals. The book provides comprehensive coverage of a wide range of knowledge related to pulses, from breeding approaches and market landscapes to extraction and fractionization, post- treatments for improved ingredients, their nutritional and compositional qualities, advances in testing methods, and their potential industrial applications in food and pet food. With its inclusion of problems/solutions and issues-focused insights, the book's content is valuable for immediate application and for inspiring additional research. The book offers the food industry and researchers the necessary insights to know the latest developments and emerging uses of pulse ingredients. As pulses have high adaptability, versatility, and offer potentially significant contributions to the human diet and pulse ingredient flours, proteins, fibers, and starches, they are increasingly being used in food formulations, hence this book covers the topic with a wide breadth of knowledge. Challenges, including taste, color, bite, mouthfeel, and texture are also covered for innovative products.

  • Postharvest Loss and Waste Management of Horticultural Produce

    From Farm to Fork
    • 1 Edición
    • Zahra H. Mohammad + 2 más
    • Inglés
    Postharvest Loss and Waste Management of Horticultural Produce: From Farm to Fork addresses the major challenges and root causes of postharvest losses while also presenting solutions to reduce losses using innovative technologies. Sections introduce an overview of postharvest challenges, such as postharvest handling, storage, and transportation of fruits, vegetables, and berries, along with the impact of COVID-19 on postharvest losses. Other sections cover postharvest biological issues and control, such as postharvest diseases and microbiology issues of produce, novel technologies for reducing postharvest loss and waste in horticulture, like biological control, packaging, MAP films, etc., and mitigation strategies. A final section explores the environmental, economic, and social impact of postharvest losses across the food supply chain. Edited by a team of experts in the field, this is an excellent resource that brings sustainable solutions to reduce postharvest losses on a global level. Attracting a wider audience in the fields of food engineering and technology, as well as professionals, researchers, and academicians working in the fields of postharvest losses and their management, this book will be a welcomed resource.

  • Starch Blends and Their Applications

    Sustainable Packaging Solutions
    • 1 Edición
    • Rafael Audino Zambelli
    • Inglés
    Starch Blends and Their Applications: Sustainable Packaging Solutions, a new volume in the Applications of Starches in Food and Packaging series, discusses the latest advancements in production techniques and modification strategies for enhancing the functionality and compatibility of starch blends in multicomponent systems. The book presents case studies and real-world applications of starch blends in food processing, biodegradable materials, biomedical applications, and more, showcasing their diverse functionalities and potential benefits. Chapters also address challenges, opportunities, and future trends in starch blends research and development, offering insights into emerging technologies and areas for further exploration.Written by leading experts in the field, this book equips its audience with the knowledge, skills, and insights needed to navigate the complexities of starch blends and harness their potential in diverse applications.

  • Plant Powered Probiotics

    Exploring Science and Health Behind Non-Dairy Fermented Beverages
    • 1 Edición
    • Pintu Choudhary + 2 más
    • Inglés
    Plant Powered Probiotics: Exploring Science and Health Behind Non-Dairy Fermented Beverages guides readers through the scientific aspects of fermentation, including detailing microbial roles, health benefits, and quality control. The book compares health advantages to other sources while emphasizing gut health and the importance of pro-and prebiotics for a healthy microbiome. Precision fermentation, strain selection, and optimized production processes are addressed, along with the safety of agro-waste of some common plant-based ingredients. The book concludes with the next generation and emerging trends in non-dairy probiotic beverage formulations.As the demand for foods containing probiotics coupled with an increased desire for dairy alternatives has opened the door for the creation of functional non-dairy beverages that have proven track records for gut and immune health, this book highlights fermentation origins, processes, and novel plant-based ingredients while also exploring health effects and digestive benefits.

  • Cultured Meat Production

    Advances, Challenges and Opportunities
    • 1 Edición
    • Zuhaib F. Bhat + 1 más
    • Inglés
    The ever-expanding human population calls for novel ways to produce protein of sufficient quality and quantity, however finite animal and land resources and increasing environmental concerns are already beginning to limit our capacity to produce an adequate protein supply. Novel technologies now allow for the production of cultured meat and seafood, offering a potentially lower carbon footprint and substantially eliminating animal suffering. Cultured Meat Production: Advances, Challenges, and Opportunities will discuss the existing technologies in this exciting field and the feasibility of the commercial production of fully structured cultured meat and seafood. In addition to covering the latest science, the book examines consumer perception, religious and cultural considerations, and regulatory aspects, such as quality assurance and food safety. The chapters are written by academic and industry experts from around the world at the forefront of this exciting field. Researchers, entrepreneurs, and advanced student audiences who are interested in getting up-to-speed on lab-grown meat won't want to miss this timely book.

  • Modern Food Preservation

    Intelligent and Sustainable Technologies for Safety and Shelf Life Extension
    • 1 Edición
    • Tanmay Sarkar
    • Inglés
    Modern Food Preservation: Intelligent and Sustainable Technologies for Safety and Shelf Life Extension addresses the evolving needs in food science research and industry for innovative, non-thermal, and sustainable preservation technologies. The book explores cutting-edge instrument-based methods that maintain food quality, safety, and nutritional integrity while aligning with global sustainability goals. It fills the critical gap between conventional preservation techniques and emerging smart technologies.It comprises detailed chapters authored by global experts covering topics such as cold plasma, pulsed electric fields, radio frequency pasteurization, nanozyme detection, and AI-integrated preservation systems. The comprehensive table of contents includes both fundamental principles and applied industrial perspectives, providing readers with technical guidance on the operation, scalability, and benefits of each technology. The inclusion of diverse tools reflects the latest advancements in precision, energy efficiency, and eco-friendly approaches in food preservation.Modern Food Preservation: Intelligent and Sustainable Technologies for Safety and Shelf Life Extension benefits food scientists, engineers, and industry professionals by equipping them with practical knowledge to implement next-generation preservation solutions. It empowers readers to future-proof their practices through sustainable, safe, and precise food preservation technologies essential for addressing food security and reducing waste.

  • Utilities in the Food Factories

    Unit Operations and Processing Equipment in the Food Industry
    • 1 Edición
    • Seid Mahdi Jafari + 1 más
    • Inglés
    Utilities in the Food Factories: Unit Operations and Processing Equipment in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for utilities within food production factories. These processes and unit operations are very important in terms of providing enough resources for production lines. The book's chapters analyze, in detail, the importance of food industry utilities, such as boilers, compressors, electricity generators, refrigeration systems, water and wastewater treatment facilities, cleaning in place (CIP), automation and control, fire extinguishing and emergency, Lightening, Aeration, ventilation, and air conditioning systems. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment. It will serve as a single reference summarizing the utilities in the industrial sector.

  • Starch and Health

    Nutrition, Metabolism and Medical Applications
    • 1 Edición
    • Monica Trif + 3 más
    • Inglés
    Starch and Health: Nutrition, Metabolism and Medical Applications, a volume in the Applications of Starches in Food and Packaging series, discusses the use of starch and its role in human health. The book provides detailed information on the glycemic index of various starches, the role of resistant starch in gut health, and practical starch usage in managing disorders such as diabetes and cardiovascular disease. Chapters deal with digestive metabolism of starch, different types of resistant starches and its health benefits, starch in gut, cardiovascular, and mental health, innovations in starch-based medical applications, and its implications in food allergies and intolerances.This comprehensive approach ensures that the volume serves as both an informative guide and a practical tool for those in the field. By compiling the latest research findings, methodologies, and case studies, this book serves as a valuable resource for scientists, researchers, and industry professionals seeking to harness the potential of starch in human health.

  • Natural Food Colorants

    Chemistry, Health Aspects, and Industrial Applications
    • 1 Edición
    • Mohamed Fawzy Ramadan + 2 más
    • Inglés
    Natural Food Colorants: Chemistry, Health Aspects and Industrial Applications is a comprehensive resource designed for food scientists, food technologists, and food chemists interested in the use of sustainable food colorants for product development, functional foods, and nutraceuticals. The volume is divided into three comprehensive sections that offer readers an in-depth exploration of the chemistry and functionality of various natural pigments, including anthocyanins, carotenoids, betalains, and chlorophylls. Emphasizing innovative extraction techniques, the book highlights methods that enhance yield and stability, paving the way for the development of healthier functional foods devoid of harmful additives.Further sections address critical themes of sustainability, environmental impact, and regulatory considerations, providing a holistic view of the industry landscape. With 15 chapters written by a global team of experts, readers will encounter topics ranging from food colorant diversity and classification—such as brown algae, licorice, phycocyanin, and anthocyanidin—to specific applications of colorants in various industries.

  • Blue Biotechnology

    Expanding Horizons with Marine Resources
    • 1 Edición
    • Marco F.L. Lemos + 1 más
    • Inglés
    Blue Biotechnology showcases the latest findings and technological advancements in the areas of marine biology, genomics, bioengineering, and bioinformatics. The field of marine biotechnology, which involves the use of marine organisms and resources for biotechnological applications, encompasses a wide range of disciplines and has important implications for sustainable development, marine conservation, and economic growth. By presenting the most up-to-date and groundbreaking work, this book helps audiences stay abreast of this rapidly evolving field and inspires researchers to push the boundaries of biotechnological advancements. Written by leading experts in the field, this book brings together diverse perspectives, identifies research gaps, and generates new ideas. Early chapters introduce the field of marine biotechnology, illustrate the breadth of marine diversity and resources, and discuss methods and techniques for marine bioprospecting. Central chapters systematically discuss biotechnological applications in aquaculture and agriculture, food and nutrition, industry, medicine, and environmental remediation. Final chapters turn to the future and discuss the field’s applications to marine conservation, climate change adaptation, energy transition, as well as trends in industry scale-up, policy, challenges, and opportunities. Blue Biotechnology highlights the potential of marine biotechnology to help policymakers, government agencies, and industry leaders make informed decisions and contribute to the development of policies that support responsible and sustainable use of marine resources, while also fostering economic growth and environmental stewardship. It is an indispensable resource for researchers, industry scientists, stakeholders, policymakers, government employees, and students alike.

  • Alcohol-Free Beer

    From Production to Consumer Perception
    • 1 Edición
    • Elisabeth Koussissi + 1 más
    • Inglés
    Alcohol-free Beer: From Production to Consumer Perception covers this unique, emerging market segment. The book begins with introductory content and definitions before covering the production process, with a focus on fermentation methods. Nutritional aspects, flavor, and sensory characteristics of the end product as well as consumer perceptions are also covered. As the first academic book on the market to exclusively cover non-alcoholic and low ABV beer, this book will be particularly useful to researchers interested in alcoholic and non-alcoholic beverages, fermentation, and consumer behavior, especially as it relates to the consumption of alcohol (or lack thereof). Consumers seeking out better mental and physical wellbeing are opting to drink less alcohol, giving rise to this beverage trend. Yet for researchers and industry professionals crafting the product, it can be a challenge to closely replicate the pleasant taste of alcoholic beer. As the market for alcohol-free beer has undergone a unique, global rise in volume of consumption and production during the last decade, this book will be ideal for brewing chemists and beverage industry scientists hoping to create new alcohol-free beverages.

  • Modeling of Unit Operations in the Food Industry

    Unit Operations and Processing Equipment in the Food Industry
    • 1 Edición
    • Seid Mahdi Jafari + 1 más
    • Inglés
    Modelling of Unit Operations in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamentals and techniques necessary for modelling of different food processing operations, including heat transfer and thermal food processes, non-thermal food processes, mass transfer food processes, and other operations.All the chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant modelling techniques, such as the modelling of drying, frying, baking, sterilization, evaporation, extraction, high pressure, radio frequency, and many more.Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the food processing operations and equipment.

  • Intelligent Food Packaging

    Pioneering Strategies for Sustainability, Nutrition and Food Safety
    • 1 Edición
    • Muyideen Olaitan Bamidele + 2 más
    • Inglés
    Intelligent Food Packaging: Pioneering Strategies for Sustainability, Nutrition and Food Safety addresses smart packaging technologies, including active and intelligent packaging, antimicrobial packaging, time-temperature indicators, freshness sensors, and barrier materials and shows their ability to extend shelf-life, maximize nutrition, and promote environmental sustainability. With contributions from over 35 experts in the food sciences and divided into six sections, the book tackles the latest research, highlighting how smart packaging enhances food safety and nutrition, extends shelf-life for consumer product goods, and promotes environmental sustainability while addressing opportunities for innovation in response to changing regulatory frameworks and consumer preferences.Chapter highlights include Edible Films and Coatings, Trends in Biodegradable Nutrient Sensors in Food Packaging, Macronutrient Release Systems, Bio-Based Packaging Solutions for Sustainable Food Systems, Waste Management Strategies for Sustainable Food Packaging, Advances in Smart Packing Materials, and more. Case studies that highlight the latest developments for both perishable and shelf-stable foods are also included.

  • The Vitamins

    Fundamental Aspects in Nutrition and Health
    • 7 Edición
    • Gerald F. Combs Jr. + 1 más
    • Inglés
    The Vitamins: Fundamental Aspects in Nutrition and Health, Seventh Edition presents both overviews and in-depth discussions of the sources, chemistry, metabolism, and functions of these essential nutrients in physiology and health. Further building upon previous editions of this widely used reference text, readers will gain updated information on the inclusion and interpretation of recent clinical research findings relevant to all vitamins, particularly Vitamins A, D, E, K, C, thiamin, folate and Vitamin B12. The latest information on nutritional deficiencies and ecological approaches to dealing with them along with a section on vitamin-drug interactions is also included.Readers will also find a revised table of signs of vitamin deficiencies in humans and animals, updated information on the roles of the gut microbiome in vitamin synthesis and metabolism, increased focus on vitamins as nutritional supplements, increased focus on vitamin stabilities in foods, including processing and cooking losses and a decision tree addressing the question: “Could I benefit from a vitamin supplement?.” At the end of each chapter, case studies, a quiz, and recommended reading list are included.

  • Sustainability in the Coffee Production Chain

    • 1 Edición
    • Adriana Farah + 1 más
    • Inglés
    Sustainability in the Coffee Production Chain covers sustainable practices at every stage in the creation of coffee, from plant to cup. The book begins with coverage of sustainable coffee farming, with topics including regenerative agroforestry systems and the potential of different coffee plant species to adapt to the impacts of climate change. Innovative uses of coffee by-products, emission reduction, and recyclable packaging are also key areas of coverage. With sustainability considered at every step of coffee’s journey from field to mug, this book is an important resource for coffee researchers and industry professionals dedicated to fostering a sustainable future for coffee production.

  • Makhana (Euryale ferox) as a Functional Food

    Cultivation, Chemistry, Processing, and Commercialization
    • 1 Edición
    • Tanmay Sarkar + 1 más
    • Inglés
    Makhana (Euryale ferox) as a Functional Food: Cultivation, Chemistry, Processing, and Commercialization is the first comprehensive book dedicated to exploring the scientific, technological, and nutritional dimensions of this traditional aquatic crop. As Makhana gains global recognition as a nutrient-dense, gluten-free, and low-calorie superfood, there is an urgent need for consolidated knowledge on its cultivation, processing, and commercialization. Currently, scattered information limits innovation, product development, and market expansion. This volume aims to fill that gap by providing a detailed, multidisciplinary resource for researchers, industry professionals, and entrepreneurs. The book covers a wide array of topics, including botanical classification, cultivation practices, genetic improvement, post-harvest handling, traditional and modern processing techniques, nutritional and phytochemical analysis, and value-added product development. It also discusses packaging, quality standards, safety, regulatory aspects, and market trends, offering a holistic understanding of Makhana from farm to consumer. Waste valorization and industry opportunities are also explored to promote sustainability and economic growth.Makhana (Euryale ferox) as a Functional Food serves as an essential reference for advancing scientific research, fostering innovation, and supporting sustainable utilization of this underexploited crop. It provides the knowledge and tools needed for developing health-promoting products and expanding Makhana’s global market presence, benefiting farmers, industry stakeholders, and consumers alike.

  • Oilseeds and Fats

    Trait Improvement, Processing, Properties and Applications
    • 1 Edición
    • Sanju Bala Dhull + 2 más
    • Inglés
    Oilseeds and Fats: Trait Improvement, Processing, Properties and Applications covers recent developments in the areas of oilseeds production practices, breeding, and genetic improvement for sustainable production, with an emphasis on processing technologies and nutrition. The book explores eco-friendly extraction methods, waste reduction techniques, and the potential of using waste by-products for energy production or other applications. Specific sections deal with production, breeding, processing methods, composition, and consumption trends, and then delve into oilseeds and fats origin, composition, and characteristics, as well as the principles and methods involved in processing and refining these resources.Additional sections cover oilseed crops processing, properties, and application, offering insights into the utilization of oilseeds and fats to develop new products that meet consumers' evolving preferences, thus addressing environmental concerns. With increasing awareness of environmental issues and climate change, the book underscores the significance of sustainable practices in the oilseed and fats industry.

  • Supercritical Fluid Technology for Food Processing

    Fundamentals and Applications
    • 1 Edición
    • Julian Martínez + 2 más
    • Inglés
    Supercritical Fluid Technology for Food Processing: Fundamentals and Applications aims to bring a didactic approach to supercritical fluid technologies, considering the specific aspects of their use in food processing, and including issues that must be considered in a food industrial plant. The book's chapters cover fundamentals and then move through extraction, separation, adsorption, impregnation, drying, physical processing, particle formation, coprecipitation, reaction, and enzyme and microorganism inactivation. It concludes with a chapter on current practice and future challenges, as well as a look at project formulation for developing new food products.Supercritic... fluids have gained increasing attention in the scientific community and industries where their application can lead to valuable products by means of green and sustainable processes. Food processing is one of the greatest application fields of supercritical technology, which can help produce new and natural ingredients. It is increasingly applied by research groups in universities, including food engineering schools.

  • Marination

    A Novel Technology to Improve the Quality and Safety of Foods
    • 1 Edición
    • Ioannis Savvaidis + 1 más
    • Inglés
    Marination: A Novel Technology to Improve the Quality and Safety of Foods presents the latest developments in marination as a method of intervention in providing an improvement in food quality and assuring the safety of perishable foods. Composed of 12 chapters, the title covers marination types and their applicability in various food types (fish/seafood, meats, plant-based fresh produce, dairy-based products). Besides presenting existing technologies to improve the quality of foods and extend shelf-life, the book also discusses marination as both a preservation technique and a technology to produce novel foods to consumers.Edited by a team of experts in the field, this book is a unique resource for researchers, scientists and industry personnel interested in natural techniques for preserving food and preventing the growth of food pathogens.

  • Integrated Food Safety

    • 1 Edición
    • Mohamed Al-Farsi + 5 más
    • Inglés
    Integrated Food Safety addresses the critical scientific, technological, and regulatory aspects of ensuring a safe and secure food supply chain from farm to fork. The book begins with an introduction to food safety principles that is followed by chapters on food sciences, microbiology, and toxicology, offering a solid foundation in understanding foodborne risks. It then covers food testing methods, safety management systems, inspection protocols, and risk analysis techniques. Additional chapters explore food safety regulations, the impact of microplastics, innovative applications of artificial intelligence, sustainable packaging solutions, and trends in food innovation, equipping readers with a holistic view of modern food safety practices.This book serves as an essential resource for students, industry professionals, regulators, and researchers, providing practical guidance and scientific insights needed to enhance food safety systems, foster innovation, and address emerging challenges in the global food industry.

  • Plant-Based Proteins in Food Processing and Production

    • 1 Edición
    • Claire Darizu Munialo
    • Inglés
    Plant-Based Proteins in Food Processing and Production addresses the urgent global challenge of climate change by exploring sustainable alternatives to animal-derived proteins. With growing concerns about the environmental impact of food production, this book provides a timely and comprehensive examination of plant-based proteins, focusing on their potential to reduce greenhouse gas emissions while meeting nutritional and functional food requirements. The book offers an in-depth exploration of plant-based alternative proteins through four key sections. The first section covers a variety of plant protein sources, including soy, pea, oil-producing plants, seaweed, and novel emerging proteins. The second section focuses on the processing techniques, such as extraction, modification, and innovative technologies for producing plant-based meat alternatives. The third section examines practical applications, including plant-based alternatives to milk, meat, egg, and fat replacers, as well as the role of protein blends in product formulation. Finally, the book addresses challenges and opportunities related to sensory qualities, consumer acceptance, sustainability, and future prospects in plant-based food production. Plant-Based Proteins in Food Processing and Production is an essential resource for professional food scientists in the engineering and manufacturing of plant-based protein products, as well as graduate students and researchers in food science and technology. By combining scientific insight with practical applications, this book equips readers with the knowledge needed to innovate and advance sustainable protein solutions, supporting the evolution of the global food industry toward a more environmentally responsible future.

  • Sensory Analysis in the Development and Consumer Perception of Dairy Products

    • 1 Edición
    • Adriano Gomes da Cruz + 2 más
    • Inglés
    Sensory Analysis in the Development and Consumer Perception of Dairy Products aims to present and discuss the methodologies that can be used in the development of dairy products and the evaluation of consumer perception of novel dairy foods. Divided into four sections, the book presents the fundamental concepts of sensory analysis using classical/traditiona... methodologies and innovative methods, including neuroscientific approaches. Case studies demonstrate how these methods have been successfully put into practice during product testing. Sensory Analysis in the Development and Consumer Perception of Dairy Products is a must-have resource for researchers interested in the sensory analysis of dairy, particularly those interested in developing and testing new products.

  • Starch-Based Sustainable Food Packaging

    Current Practices and Future Trends
    • 1 Edición
    • Bilge Nazli Altay + 2 más
    • Inglés
    Starch-based Sustainable Food Packaging: Current Practices and Future Trends covers the world of starch-based materials, offering a comprehensive exploration of their potential as a revolutionary force in the packaging industry. Beginning with the fundamentals, readers are introduced to the very essence of starch. Other sections trace the roots of starch-based food packaging, explore current practices shaping the industry, delve into the advantages and disadvantages of starch-based food packaging, cover strategies for enhancing shelf-life, present the global landscape of sustainable packaging, review regulatory matters, and offer a thorough examination of regulations and policies surrounding synthetic (petroleum) materials. Readers will also find out the latest information on environmental consciousness, various processing techniques, innovations, and emerging technologies, including blends, composites, and starch nanoparticles. Edited by an internationally diverse group of experts and leaders who possess extensive experience in the area, this book is a comprehensive and up-to-date reference for professionals, researchers, scientists, policymakers, regulators, students, and anyone interested in understanding the latest developments and innovations in the field of food packaging.

  • Novel Strategies to Improve the Eating and Nutritional Properties of Food Products

    • 1 Edición
    • Volumen 122
    • Inglés
    Advances in Food and Nutrition Research, Volume 122, highlights new advances in the field, with this new volume presenting interesting chapters on a variety of timely topics, including Pathway-Oriented Strategies for Nitrosamine Mitigation in Food Products: Plant-Based Inhibitors and Emerging Processing Technologies, Innovations in Processing and Formulation for Tailoring Eating Quality and Nutrition of Meat-Based Foods, Hybrid food design as a way to enhance the nutritional and functional properties of animal-based products Enhancing Food Digestibility through Ultrasound Technology: Mechanisms, Applications, and Future Prospects, Ingredient innovations, and much more.Additional sections cover Nutritional Adequacy and Novel Food Products, Lipid and protein oxidation of foods and their implications to food quality and health and diseases, and Nexus of Innovative Packaging, Food Quality and Sustainability.

  • Non-chicken Poultry Production

    • 1 Edición
    • Caven Mguvane Mnisi + 2 más
    • Inglés
    Non-chicken Poultry Production focuses on the modern production of non-chicken poultry birds as alternatives to diversify animal protein options and complement conventional chicken production. The book offers a general review of the sustainable production of non-chicken birds followed by nutritional considerations for each bird of interest. Various strategies to improve the nutrition, welfare, and health of the birds are covered, with an emphasis on long-term economic viability and sustainability. It ultimately examines the future outlook for establishing long-term, sustainable production systems, helping aid academic and industry researchers meet the demand of growing populations and contributing to global food security.Demand for chicken and eggs has surged with population growth, rising income levels, and urbanization. Meeting the demand has proved a challenge for farmers and other stakeholders.

  • Challenges and Trends in Food Safety

    Contamination, Public Health, and Control Measures
    • 1 Edición
    • João Miguel Rocha + 3 más
    • Inglés
    Challenges and Trends in Food Safety: Contamination, Public Health, and Control Measures provides a comprehensive review of the most recent available knowledge about microbiological, chemical and physical risks associated with food consumption. The book also provides a useful future outlook of new trends, and advanced and novel technologies for ensuring food safety and food security. Divided into five sections, the title covers the systems leading to food contamination, food science in service of food security and public health in the first section. Biological hazards and threats for food safety and effective control measures are covered in the second section, while the third one discusses the chemical hazards of food and effective control measures. The fourth section covers physical hazards of food and effective control measures and the final section brings practical solutions, future trends and advanced technologies for ensuring food safety. Edited by a team of experts in the field of Food Safety, Microbilogy and Defense, this book is an ultimate reference, serving as a guide to elaborate on food contamination from various aspects.

  • Nanotechnological Innovations for Dairy Products

    Applications from Farm to Fork
    • 1 Edición
    • Ravi Pandiselvam + 2 más
    • Inglés
    Nanotechnological Innovations for Dairy Products: Application from Farm to Fork offers an overview of the prominent, cutting-edge nanotechnology applications throughout the entire dairy supply chain, from farm-level production to consumer consumption. It will explore how nanotechnology can improve milk quality, extend shelf life, enhance nutritional value, and enable controlled release of bioactive compounds. It will also highlight the importance of ethical considerations, consumer acceptance, and transparency in the adoption of nanotechnology in the dairy industry. Written and edited by a team of international experts, Nanotechnological Innovations for Dairy Products: Application from Farm to Fork will guide researchers and industry stakeholders in implementing nanotechnology solutions in their practices and inspire future research and discoveries.

  • Exploring Health Benefits of Phenolic Compounds in Food By-Products and Functional Foods

    • 1 Edición
    • Abdur Rauf + 1 más
    • Inglés
    Exploring Health Benefits of Phenolic Compounds in Food By-Products and Functional Foods investigates the diverse sources of bioactive compounds found in various foods and their physiological effects on the human body. This comprehensive volume emphasizes the chemical structures that maximize nutritional benefits, offering insights into how different phenolic compounds can improve health and manage diseases. From fruits and vegetables to marine sources and microbial fermentation, this book highlights new developments in phenolic compounds and functional food research.The book also delves into the functional attributes of ingredients like mushrooms and pomegranates, exploring the potential of flavonoids and antibacterial agents in certain fruits and vegetables to promote healing and overall health. Chapter authors discuss the role of bioactive compounds in areas such as weight management, gut health, sports nutrition, cardiovascular health, and more.

  • Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems

    Advances and Opportunities in Product Formulation, Technology, and Delivery
    • 1 Edición
    • Pothiyappan Karthik + 3 más
    • Inglés
    Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems: Advances and Opportunities in Product Formulation, Technology and Delivery introduces readers to the health and nutritional benefits for DHA and EPA in inflammation regulation, advances in new delivery systems, commercialization strategies, and the use of PUFAs in functional foods and new product development. The book not only provides practical guidance for formulating PUFA-enriched products for maximum health benefits, but also explores emerging trends and opportunities, including the development of novel functional foods, nutraceuticals, the role of microorganisms as a promising source of microbial oils, and personalized nutrition solutions.With detailed information on how PUFAs can be effectively and sustainably sourced, processed, formulated, and marketed in the food industry, readers will better understand and learn how to overcome the challenges of scaling up PUFA production for industrial use and maximum nutritional value. Researchers, grad students working in the fields of nutrition, food science, and biochemistry, and industry professionals in the food and pharmaceutical industries involved in product development, functional foods, and formulation will benefit from this book.

  • Dairy 4.0

    Revolutionizing the Dairy Sector Through Industry 4.0 Technologies
    • 1 Edición
    • Abderrahmane Aït Kaddour + 1 más
    • Inglés
    Dairy 4.0: Revolutionizing the Dairy Sector Through Industry 4.0 Technologies explores how cutting-edge technologies like artificial intelligence, big data, smart sensors, 3D printing, blockchain, and digital twins can drive the future of dairy. The book provides a thorough understanding of Industry 4.0 technologies and their applications, promoting sustainability through improved resource efficiency, waste reduction, and environmental impact. The book also offers practical insights and case studies demonstrating the impact of technology on dairy quality, safety, and traceability. Challenges such as high initial costs, data security concerns, technological integration complexities, regulatory and ethical issues, and resistance to change are addressed.Users will find this to be a resource that stimulates innovation by showcasing the latest research and developments, thus fostering a culture of continuous improvement. The book explores opportunities and hurdles, providing insights to drive the industry's transformation and helping to create conducive regulatory environments for technological adoption.

  • Nutritional Strategies, Predictive Models, and Sustainable Policies

    • 1 Edición
    • Sandeep K. Panda + 2 más
    • Inglés
    Nutritional Strategies, Predictive Models, and Sustainable Policies brings together scientists, professors, and policymakers from over 10 countries to cover strategies and approaches to improve human health by focusing on the nutritional needs of children, pregnant women, and patients from around the world. Sections cover existing policies in specific geographical areas, critical reviews on the scientific updates of maternal, pediatric, and geriatric nutrition and how the Pandemic disrupted nutritional strategies, review predictive models on different nutrition categories for certain diseases and cancers, and highlight international and regional policies related to nutrition in war affected countries.

  • Plant-Derived Feed Additives and Animal-Based Foods

    Linking Animal Health, Product Quality, and Consumer Perceptions
    • 1 Edición
    • Mohamed E. Abd El-Hack
    • Inglés
    Plant-Derived Feed Additives and Animal-Based Foods: Linking Animal Health, Product Quality, and Consumer Perceptions presents a comprehensive, multidisciplinary exploration of how plant-based feed additives, or phytogenics, can transform animal nutrition to improve livestock gut health, enhance product quality, and ultimately benefit consumer health. Moving beyond conventional feeding practices, this book integrates cutting-edge science on oxidative stress, inflammation, bioactive phytochemicals, and gut microbiota modulation. It covers a broad range of interdisciplinary topics from animal welfare to consumer science, and offers a unique “farm-to-fork” perspective that connects animal feed science with public health and sustainability. Organized into thirteen insightful chapters, Plant-derived Feed Additives and Animal-based Foods addresses key themes such as functional phyto-feed mechanisms, product quality, ethical and environmental considerations, regulatory frameworks, and future trends at the feed-food-health nexus. Designed for animal agriculturalists, veterinarians, and food scientists, this book provides both foundational knowledge and practical guidance for implementing ethical, sustainable, and economically viable feed interventions.

  • Bioplastics for Food Packaging

    Materials, Procedures, and Applications
    • 1 Edición
    • Mehran Ghasemlou + 1 más
    • Inglés
    Bioplastics for Food Packaging: Materials, Procedures, and Applications offers a comprehensive overview of the fundamentals and recent developments in the field of bioplastics tailored specifically for food packaging applications. Covering critical topics such as the environmental impact of plastic waste and the regulatory landscape driving the adoption of bioplastics in the food industry, this book discusses the unique benefits and drawbacks associated with different types of bioplastics. It explores practical applications of bioplastic flexible films, containers, coatings, and more, and showcases real-world success stories and industry insights.This is a valuable reference for those looking to understand the application of bioplastics in the food industry and stay updated on the latest trends and innovations in bioplastics for food packaging purposes.

  • Fermented Foods in Health and Disease Prevention

    • 2 Edición
    • Juana Frías + 2 más
    • Inglés
    Fermented Foods in Health and Disease Prevention, Second Edition examines the significance of fermented foods to public health. The book presents the latest scientific evidence, showing the health-promoting components produced upon fermentation from a diversity of food matrices. The content includes the definition and characterization of traditional and innovative fermented foods, their mechanisms of action, and the evidence for effects on health and disease in humans. Putative health effects associated with direct interactions between the ingested live microorganisms and the host (probiotic effect), or indirectly, through ingestion of microbial metabolites and products of fermentation (biogenic effect) are discussed.This book will provide the food industry with new insights on the development of value-added fermentation, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity.

  • Resource Evaluation and Deep Processing of Edible Insects

    • 1 Edición
    • Jun Wang + 1 más
    • Inglés
    Resource Evaluation and Deep Processing of Edible Insects: Silk peptide and protein for advanced applications presents the latest progress in the processing, analysis, and application of edible insect resources, mainly focusing on the resource evaluation and deep processing methods to retrieve valuable products from the constituents of the by-products of edible insects. The book combines discursive chapters that bring the latest in resource evaluation, with discussions on novel extraction techniques, biological approaches, microbial transformations, green chemistry and microfluidic technologies. It also covers analytical and biological systems, step-by-step and readily reproducible biological and chemical protocols for analyzing edible insect resources.Edible insect resources as raw materials for the food industry for sustainability are also outlined in this book. These techniques support the latest progress in cross-disciplinary research that integrates the different scales of biotechnological and biological complexity. Edited by a team of experts in the field, this book is an excellent resource for researchers with a background in biotechnology, biological and chemical engineering, agriculture, and food chemistry, and covers a broad range of topics in agriculture sustainability and food production.

  • Novel Approaches to Saturated Fat Replacement in Processed Foods

    • 1 Edición
    • Pintu Choudhary + 1 más
    • Inglés
    Novel Approaches to Saturated Fat Replacement in Processed Foods covers strategies to reduce and replace saturated fat without altering the physicochemical, textural, and full-fat sensory attributes of a final product. Beginning by introducing novel replacement fats such as oleogles, designed lipids, and other plant-based fat mimics, the book demonstrate how these tailor-made oils and fats with improved physical and organoleptic properties can enhance the role of fats and oils in food and nutrition. The book highlights the value of healthier replacement fats in bakery, diary, meat, and frying applications while addressing the nutritional profile and health benefits. It concludes with safety aspects around the use of replacement fats, future trends and developments in the category, the impact ingredients high in saturated fats can have on the environment, and insights into the acceptance of plant-based fat alternatives.

  • Kefir

    Properties, Functionality, and Health Benefits
    • 1 Edición
    • Carlos Adam Conte Junior + 1 más
    • Inglés
    Kefir: Properties, Functionality, and Health Benefits covers the more practical side of kefir production, technology, and product development. It focuses on the scientifically demonstrated benefits of this beverage, especially antimicrobial and antioxidant effects, intestinal microbiota modulation, immune response modulation, and anticancer properties. Bioactive compounds responsible for these effects are also explored to provide a theoretical basis for developing new food and pharmaceutical formulations. In addition, the book covers kefir’s potential role in neurodegenerative disease prevention. Finally, the readers will find strategies for product diversification, quality control, and biotechnological applications.Kefir is a fermented milk beverage that is growing in popularity among both researchers and consumers for its proven and potential health benefits. Companies interested in developing new fermented beverage products will find this work of interest.

  • Vegan Food Products

    Sources, Production Methods, Challenges and Improvement Strategies
    • 1 Edición
    • Tuba Esatbeyoglu + 1 más
    • Inglés
    Vegan Food Products: Sources, Production Methods, Challenges and Improvement Strategies assembles the science related to different vegan foods in a comprehensive reference that discusses the benefits and challenges of vegan food products. Comprised of 11 chapters, the book covers the vegan alternatives of different food groups, including meat, fish, egg, and dairy. It also presents a variety of vegan protein sources, such as plant-based proteins, macro- and microalgae and single-cell proteins. Sections explore production methods and technologies, including extrusion, dry-fractionation methods for enriching proteins, 3D printing, and in vitro methods. In addition, the health aspects of vegan foods, with a specific chapter devoted to the fortification studies, are covered, as well as the vegan food market, the consumer perception, and the sensory and nutritional quality of vegan products. Edited by well-known global researchers in the field, this book provides readers with a broad review of the most recent research on the opportunities and challenges of vegan ingredients and foods.

  • The Journey from Cocoa to Chocolate

    Preserving Flavor and Bioactive Compounds
    • 1 Edición
    • Ravi Pandiselvam + 1 más
    • Inglés
    The Journey from Cocoa to Chocolate: Preserving Flavor and Bioactive Compounds provides an end-to-end review of different pre-processing and processing methods and their effects on the nutritional, physiochemical, sensorial properties, and health benefits of cocoa. Readers will explore the journey from cocoa beans to chocolate, including recent advances in processing techniques and the utilization of cocoa by-products for improved sustainability and waste reduction. The book emphasizes cocoa's beneficial components, also including retention processing techniques that do not sacrifice sensorial properties. Readers from academia, research, food science, and the chocolate industry will benefit from this new resource.Cocoa beans contain huge sources of phytochemicals that act as both flavor agents and bioactive compounds. Care must be taken in the processing of cocoa into chocolate in order to maintain cocoa's natural health benefits while enhancing flavor to create the sweet treat we know and love.

  • Nutraceutical Applications in Food Processing and Preservation

    • 1 Edición
    • M. Anuradha + 1 más
    • Inglés
    Nutraceutical Applications in Food Processing and Preservation addresses the urgent need for healthier and safer food processing methods by integrating nutraceuticals as natural alternatives to conventional additives. The book explores the intersection of food science, nutrition, and biotechnology to seek innovative solutions to enhance food safety and nutritional value amid rising consumer health consciousness. The contents encompass an in-depth analysis of food additives and their evolution, a detailed coverage of various nutraceutical types such as phytochemicals and probiotics, and practical applications across beverages, snacks, dairy, bakery, and meat alternatives.The book also includes case studies that showcase successful nutraceutical substitutions, discussions on regulatory compliance, sustainability, and market trends that affect product development and food safety. By providing regulatory insights, scientific advancements, and consumer trend analyses, this reference fosters the creation of safer, health-promoting food products. It will equip food scientists, technologists, product developers, and academic researchers with actionable knowledge to innovate and improve food processing practices.

  • Chia Seeds

    Applications in the Agri-food Industry
    • 1 Edición
    • Shivani Pathania + 2 más
    • Inglés
    Chia Seeds: Applications in the Agri-food Industry is a comprehensive guide to the properties of chia biomass (seeds, leaves, and ingredients/products thereof) and their utilization in the agri-food industry and beyond. The book is based on the analysis of chia value chain and summarizes the scientific, technical, and health aspects of chia (Salvia hispanica L.). Divided into 3 sections, it fills a critical gap in the literature by providing a comprehensive overview of chia biomass available to address key global bioeconomy and United Nation Sustainable Development Goals (SDGs) challenges.User will find advanced information for the utilization of chia-based biomass based on their specific properties, application of eco-efficient technologies for their processing and conversion into a variety of products for different groups of consumers, including those with special needs (e.g. celiac patients, vegans and vegetarians). In addition, the book offers practical guidance on the development of new value chains and their integration within the existing agri-food systems.

  • Nutritional and Health Aspects of Food in Oceania

    • 1 Edición
    • Diana Bogueva + 1 más
    • Inglés
    Nutritional and Health Aspects of Food in Oceania provides an analysis of traditional and ethnic foods from Australia, New Zealand, Fiji, Papua New Guinea, Tonga, Hawaii, Samoa, Tuvalu, Solomon Islands, and New Caledonia. The book addresses the history of use, origin, composition, preparation, ingredient origin, nutritional aspects, and effects on health for various foods and food products in each of these countries. In addition, it presents both local and international regulations while also providing suggestions on how to harmonize these regulations to promote global availability of these foods.

  • Advances in Food Security & Sustainability

    • 1 Edición
    • Volumen 11
    • Inglés
    Advances in Food Security and Sustainability, Volume 11, highlights recent developments and emerging perspectives in addressing global food security challenges. This volume brings together a diverse collection of chapters written by international experts, examining the complex interactions between food systems, health, environmental sustainability, and technological innovation. Chapters in this release explore topics such as the role of artificial intelligence and machine learning in food safety, the One Health approach to food security, regional perspectives on food security in the Americas, and the relationships between diet, health, and medical outcomes, and much more.Further chapters discuss policy environments influencing food security, the application of decision analysis methods for food safety, and strategies to address micronutrient deficiencies through biofortification. The volume also addresses global and regional issues including meat consumption trends in Africa, protein security in Central Asia, the legacy of the Green Revolution, and the role of biodiversity and marine ecosystems in sustaining resilient food systems. ]

  • Analytics and Laboratory Testing Protocols for Halal Food and Non-Food Products

    • 1 Edición
    • Syed Ghulam Musharraf
    • Inglés
    Analytics and Laboratory Testing Protocols for Halal Food and Non-Food Products is a comprehensive exploration of the diverse field of Halal research and laboratory testing that dives into the scientific advancements necessary for ensuring compliance with Halal standards. The book introduces readers to methodologies and technologies used in laboratory testing, equipping them with the knowledge needed to adopt best practices and ensure compliance with Halal standards. It offers guidance on quality assurance measures and testing protocols, enabling readers to uphold the highest standards of Halal authenticity and enhance consumer confidence and brand reputation.This is an essential resource for graduate students and researchers in food sciences, analytical chemistry, and pharmaceutical sciences who want to check non-Halal ingredients and stay up-to-date with the latest developments in Halal assurance and quality control.

  • Beer and Brewing

    Current Advances and Future Outlook
    • 1 Edición
    • Charles W. Bamforth
    • Inglés
    Beer and Brewing: Current Advances and Future Outlook addresses key changes and challenges facing breweries today, and with an eye to the future. The book offers the latest in scientific research and technology for novel methods and ingredients, such as genetically modified yeasts. In response to the climate crisis and consumer demand for sustainable products, information on brewing process changes for lower waste and reduced impact will also be covered. Due to shifting consumer preferences, new product types such as spiked cider, low-alcohol, and alcohol-free beers will be discussed in addition to traditional beer.Edited by a true pillar of the field, the book approaches brewing on the basis of driving forces that are impacting the industry now and into the future. Researchers interested in applied brewing science, skilled small-scale brewers and other industry stakeholders will gain invaluable insight from Dr. Bamforth's latest work.

  • Advances in Food and Nutrition Research

    • 1 Edición
    • Volumen 121
    • Inglés
    Advances in Food and Nutrition Research, Volume 121 in this ongoing series, highlights new advances in the field, with this new volume presenting interesting chapters on a variety of timely topics, including Precision nutrition in autoimmune diseases, Current and novel food allergens: cross-reactivity and cross-sensitization risks, Microbiota, fermentation, and metabolite biotransformation: pathways to functional foods and personalized nutrition, Pectins and Modified Pectins: Bridging Food Technology and Human Health Innovations, Methodological Approaches to Assess Protein Digestibility with an Emphasis on Plant-Derived Foods, Recent advances in natural melanin added food packaging, and much more.Additional sections cover A comprehensive overview of the formation of biogenic amines in seafood, Microplastics as an unexplored emerging food contaminant: a challenge for food safety, and Animal-origin food waste hydrolysates for its use as a food/feed ingredient.

  • Evaluating Oral Probiotics and Prebiotics

    • 1 Edición
    • Amir M. Mortazavian + 2 más
    • Inglés
    Evaluating Oral Probiotics and Prebiotics reviews emerging applications of new probiotic strains, postbiotics, and production of key synbiotic generations. The book discusses successes and failures of viable probiotic ingestion, new trends and strains including genetically engineered probiotics, assessment of nonviable probiotics (postbiotics) and microflora benefits of prebiotic and synbiotic ingestion over probiotics.