Food and beverage technology Books

Book SynopsisThis study is geared towards the food industry and is applicable to the processes and products associated in this field. It comprehensively informs an international market on how to comply with ISO 9000 standards. The text relates the ISO 9000 to other quality and safety assurance systems.Trade Review"...a must-read for anyone in the food industry considering the pursuit of certification." (Food Quality Magazine, 2001) "A technical reference...provides guidance and assistance in applying the requirements of the international standard ISO 9001 to food and food-related industries." (SciTech Book News, Vol. 25, No. 4, December 2001) "...a necessary and essential guidebook..." (Food, Vol.46, No.1, 2002) "...a useful 'travel guide' towards ISO 9001 compliance...a recommended addition..." (Journal of Agricultural & Food Information, Vol. 4, No. 2, 2002)Table of ContentsPreface. Acknowledgments. Introduction. The Certification Effort. ISO 9001:2000--The Revision. Getting Started. Quality Management System (ISO 9001:2000 Section 4.0). Management Responsibility (ISO 9001:2000 Section 5.0). Resource Management (ISO 9001:2000 Section 6.0). Product Realization (ISO 9001:2000 Section 7.0). Measurement and Analysis (ISO 9001:2000 Section 8.0). Certification. Auditors Are Human. ISO 9000: The "Envelope" for the Food Industry (HACCP, GMPs, TQM, Malcolm Baldridge, and More). Common Questions, Concerns, and Pitfalls. Summary and Conclusions. References. Index.

Read more less

Book SynopsisA celebrated classic updated and revised for the 1990s and beyond . . . Consumer safety is the most important concern of any successful bulk foodservice operation. And no book has done more to safeguard consumers from foodborne illnesses than Quantity Food Sanitation. First published in 1972, it has schooled generations of dietitians, nutritionists, and professional foodservice operators in techniques for the safe preparation, transport, storage, and serving of food. This fully revised and updated edition includes coverage of the latest scientific and technological advances in the field. It focuses on the microbiological factors of food prepared in quantity and features comprehensive, step-by-step coverage of the entire sequence in the process of serving food to the publicfrom purchasing safe food, through the numerous steps involved in preparation and storage, to final service. The most complete, up-to-date guide to quantity foodservice safety, Quantity Food SanitatiTable of ContentsPartial table of contents: Food Spoilage. Some Basic Facts on Microorganisms Important in FoodSanitation. Foodborne Illnesses. Reservoirs of Microorganisms Causing Foodborne GastroentericOutbreaks: People, Animals, Environment. Reservoirs of Microorganisms Causing Foodborne GastroentericOutbreaks: Food Supply. Control: Procurement of Sound Food Supply and Appropriate Storageof Purchased Items. Contamination of Ingredients and Menu Items in the FoodserviceEstablishment. Multiplication and Survival of Bacterial Contaminants inIngredients and Menu Items. Microwave Heating. Microbiological Considerations in Connection with Some SpecificCategories of Foodservice Systems. Educating Foodservice Personnel in Food Sanitation. Appendices. Index.

Read more less

Book SynopsisThis first comprehensive review of the Maillard reaction and its applications shows the present state-of-the-art, including the most recent developments in its use. Describing the relevance of the reaction in areas of chemistry, geochemistry, nutritional and life sciences, leading scientists bring together both theoretical and practical aspects of the Maillard reaction.Trade Review"On the whole the editor should be congratulated on the excellentstandard of preparation including a comprehensive list of authorand subject index." (Food Science & Technology Today, March1999)Table of ContentsGeochemical Aspects of the Maillard Reaction (R. Ikan, etal.). Thermal Generation of Maillard Aromas (C.-T. Ho). The Role of Oxidation in the Maillard Reaction in Vivo (J.Baynes). Free Radicals and Glycation Theory (S. Wolff). Scavenging of Active Oxygen by Melanoidins (F. Hayase). The Impact of the Maillard Reaction on the Nutritional Value ofFood Proteins (M. Friedman). Genotoxicity of Maillard Reaction Products (J. Wong & TShibamoto). DNA-Advanced Glycosylation (R. Bucala & A Cerami). Maillard Reaction under Microwave Irradiation (V. Yaylayan). Indexes.

Read more less

Book SynopsisThe octanol-water partition coefficient is a laboratory-measured property of a substance. It provides a thermodynamic measure of the tendency of the substance to prefer a non-aqueous or oily milieu rather than water (i.e. its hydrophilic/lipophilic balance). Partition coefficients are used extensively in medicinal chemistry, drug design, ecotoxicology and environmental chemistry. The partition coefficient is recognized by governmental and international agencies (U.S. Environmental Protection Agency, OECD) as a physical property of organic pollutants equal in importance to vapour pressure, water solubility and toxicity. Octanol-Water Partition Coefficients is a comprehensive and up-to-date survey of the thermodynamics of partitioning and of the octanol-water pair. In addition, all current methods of measurement are reviewed, strengths and weaknesses are noted and recommendations for particular applications are given. Current methods of calculation of partition coefficients are similarlyTable of ContentsThermodynamics and Extrathermodynamics of Partitioning. Experimental Methods of Measurement. Discussion of Measurement Methods. Methods of Calculating Partition Coefficients. Discussion on Log Kow Predictive Methods. Appendix. Index.

Read more less

Book SynopsisLooks at humanity's deep-rooted anxiety about the future of food. This book explores an array of material ranging over two hundred years - from futuristic novels and films to world's fairs, Disney amusement parks, supermarket and restaurant architecture, organic farmers' markets, debates over genetic engineering, and more.Trade Review"Warren Belasco is a witty, wonderfully observant guide to the hopes and fears that every era projects onto its culinary future. This enlightening study reads like time-travel for foodies." - Laura Shapiro, author of Something From the Oven: Reinventing Dinner in 1950s America "Warren Belasco serves up an intellectual feast, brilliantly dissecting two centuries of expectations regarding the future of food and hunger. Meals to Come provides an essential guide to thinking clearly about the worrisome question as to whether the world can ever be adequately and equitably fed." - Joseph J. Corn, co-author of Yesterday's Tomorrows: Past Visions of the American Future "This astute, sly, warmly human critique of the basic belly issues that have absorbed and defined Americans politically, socially, and economically for the past 200 years is a knockout. Warren Belasco's important book, crammed with knowledge, is absolutely necessary for an understanding of where we are now." - Betty Fussell, author of My Kitchen Wars"Table of ContentsPreface PART I. DEBATING THE FUTURE OF FOOD: THE BATTLE OF THE THINK TANKS 1. The Stakes in Our Steaks 2. The Debate: Will the World Run Out of Food? 3. The Deep Structure of the Debate PART II. IMAGINING THE FUTURE OF FOOD: SPECULATIVE FICTION 4. The Utopian Caveat 5. Dystopias PART III. THINGS TO COMEE: THREE CORNUCOPIAN FUTURES 6. The Classical Future 7. The Modernist Future 8. The Recombinant Future Postscript Notes Selected Bibliography Acknowledgments Index

Read more less

Book SynopsisConsiders the rapid microbiological techniques, which are being increasingly used in industry as alternatives to more conventional methods. In this volume, leading experts from research and industry review the wide variety of approaches that are needed in an industrial setting.Table of ContentsThe use of ATP bioluminescence for the analysis of beer in polyethylene terphthalate (PET) bottles and associated plant; Rapid assessment of the bacterial content of milk by bioluminscent techniques; DEFT: recent developments for food and beverages; The rapid estimation of bacterial counts on meat and poultry by the direct epifluorescent filter technique; Medical and pharmaceutical applications of the direct epifluorescent filter technique (DEFT); The use of image analysis for MIC determination and bioassay; Optimization of automated electrometric methods; Conductance techniques for the detection of contaminants in beer; Electrical methods for water quality testing; A conductance screen for enterobacteriaceae in foods; Electrical screening of powdered dairy products; An inter-laboratory evaluation of an electrometric method for detection of salmonellas in milk products

Read more less

Book SynopsisOver the last few years the technologies employed in the production of dry pasta and semolina have changed dramatically. This highly practical book examines these changes and gives commercially relevant information to the reader in the areas of durum wheat, semolina production, pasta mixing and extrusion, shape design and quality assurance.Table of Contents0632053496. Contributors. Preface. Chapter 1. Introduction (R.C. Kill). Chapter 2. Durum Wheat (G. Wiseman). Chapter 3. Advances in Durum Milling. Chapter 4. Pasta Mixing and Extrusion (P.R. Dawe). Chapter 5. Pasta Shape Design (P.R. Dawe). Chapter 6. Pasta Drying. Chapter 7. Additional Ingredients (R.C. Kill). Chapter 8. Quality Assurance in a Dry Pasta Factory (K. Turnbull). Index.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

Book SynopsisThe Practical Food Microbiology Series gives practical and accurate information about specific organisms of concern to public health. The information is designed for use by those in the food industry working in manufacturing, retailing and quality assurance, those in associated professional sectors e.g. public health, and students in each of these areas. Clostridium botulinum produces a toxin which causes the severe, often fatal illness, botulism. It is a potential hazard associated with a wide range of both ambient stable and chilled foods. Foodborne botulism still occurs all around the world. As new outbreaks are reported implicating yet more food types and food processes, so the food industry needs to regularly review processes and product characteristics to assure safety.Trade Review"Clostridium botulinum, the third in Blackwell Science's Practical Food Microbiology series (successor to Listeria and E. coli) is another triumph of concise, interesting and informative information" (International Food Safety News)Table of ContentsForeword. 1 Background. 2 Outbreaks: causes and lessons to be learnt. 3 Factors affecting growth and survival of Clostridium botulinum. 4 Industry focus: control of Clostridium botulinum. 5 Industry action and reaction. 6 Test methods. 7 The future. Glossary of terms. References. Index.

Read more less

Book SynopsisOutbreaks of fatal foodborne illness associated with Vero cytotoxin-producing E.coli (VTEC) have highlighted the need for thorough and coherent information to be provided to the food industry. This book details the causes of selected incidents and assesses the lessons that can be learnt from them.Table of ContentsForeword.. 1. Background. Introduction. Taxonomy of E. coli. Illnesses caused by E. coli. Sources of E. Coli.. 2. Outbreaks: causes and lessons to be learnt. Introduction. Coked meat products: Scotland. Mettwurst: Australia. Unpasteurized apple juice: USA and Canada. Pasteurized milk: Scotland. Soft ripened French cheese: USA. Beefburgers: USA. Sprouting vegetables: USA and Japan.. 3. Factors affecting the growth and survival of E. coli. General. Temperature. pH, water activity and other factors.. 4. Industry focus: control of E. coli. Introduction. Raw fermented and dry-cured meat products. Raw-milk mould-ripened soft cheese. Fresh-pressed fruit juices. Cooked meat products. Raw comminuted meat products: Beefburgers. Ready-to-eat salads and vegetables and sprouted. salad vegetables. Generic control of E. coli 0157 and other VTEC.. 5, Industry action and reaction. Introduction. Legislation and standards. Guidelines. Specifications. Monitoring for E. coli and E.coli 0157. 6. Test methods. Conventional methods. Alternative methods. Other methods.. 7. The future. Glossary of terms. References. Index.

Read more less

Book SynopsisIn Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging, experts from industry, academia, and agencies discuss the technology, commercial practices, and pertinent regulations of these fish processing applications, providing the most current and complete information on the topics available anywhere. Coverage of major seafood technology applications includes discussion of practices that are new, controversial, and rapidly expanding in production and markets throughout the world. Methods of application, shelf life, color enhancement, technical aspects, product quality, regulatory issues, microbial consequences, food safety concerns, and product assessments are fully addressed. Modified Atmospheric Processing and Packaging of Fish is the benchmark resource for the practice, science, and regulation of the most popular processing and packaging methods for fresh and frozen seafood worldwide.Trade Review"The information is presented in very readable form. This is a useful book for both industry and academic researchers interested in new methods for preservation." Inform MagazineTable of ContentsContributors. Preface. Acknowledgments. PART I. USE OF CARBON MONOXIDE AND FILTERED SMOKES IN FISH PROCESSING. 1. Use of Filtered Smokes and carbon Monoxide in Fish Processing (W. Steven Otwell). 2. Commercial Aspects of Filtered Wood Smoke Technology Compared to carbon Monoxide Gassing of Seafood Products (Blane E. Olson). 3. The Influence of Carbon Monoxide and Filtered Wood Smoke on Fish Muscle Color (Hordur G. Kristinsson, Murate O. Balaban and W. Steven Otwell). 4. Human Absorption of carbon Monoxide with Consumption of CO-Exposed Tuna (Mathew P. Davenport, Paul W. Davenport, Hordur G. Kristinsson and Steven Otwell). Color Plates. 5. Microbial and Quality Consequences of Aquatic Foods Treated with Carbon Monoxide or Filtered Wood Smoke (Hordur G. Kristinsson, Murat O. Balaban and W. Steven Otwell). 6. Use of CO for Red meats: Current Research and recent Regulatory Approvals (Joseph G. Sebranek and Terry A. Houser). 7. Prospects for Utilization of carbon Monoxide in the Muscle Food Industry (Oddvin Sørbeim). 8. Tasteless Smoke Sources, Specifications, and Controls (Bill Kowalski). 9. Color Enhancement and Potential Fraud in Suing CO (Murat O. Balaban, Hordur G. Kristinsson and bruce Welt). PART II. USE OF MODIFIED AND CONTROLLED ATMOSPHERIC PACKAGING. 10. Use of Modified Atmosphere Packaging to Extend the Shelf Life of Fresh Fish: A Critical Look from a Historical Perspective (Joe M. Regenstein). 11. Hazards Associated with Clostridium Botulinum in Modified Atmosphere Packaged Fresh Fish and Fishery Products (Guy E. Skinner and N. Rukma Reddy). 12. Botulism from Fishery Products: History and Control (John W. Austin and James P. Smith). 13. Verification for Use of TTI Controls for Seafood (W. Steven Otwell). 14. Use of TTI in Monitoring Temperature Exposure During Food Transport, Catering, and Packaging (Peter Rönnow). Index.

Read more less

Book SynopsisSensory evaluation is the perception science of the food industry. Sensory data can be costly to obtain and so gleaning the most information possible from the data is key. Increasingly, value is added to sensory evaluation by the use of statistics, especially to improve the quality of product development and to make the most of market research. Nonparametrics for Sensory Science is written to complement existing parametric methodology. Nonparametric methods are appropriate when facts are only available in nominal or ordinal form, and when the model assumptions necessary for parametric procedures do not hold. Author Rayner and his colleagues consider problems including the most commonly occurring and important experimental designs: the one-sample, k-sample, blocked samples, samples with factorial structure and samples with correlation structure. Innovative new techniques are outlined and complemented with real examples. Techniques described may be applied to data where the traTable of ContentsPreface. 1. Introduction. 2. The Completely Randomized Design. 3. The Randomized Block Design. 4. Balanced Incomplete Block Designs. 5. Correlation Effects. 6. Categorical Data for Randomized Block Designs. 7. Goodness of Fit. 8. Concluding Remarks. References. Subject Index. Author Index. Examples Index

Read more less

Book SynopsisRegulation of Functional Foods and Nutraceuticals: A Global Perspective offers a comprehensive resource for information on regulatory aspects of the growing and economically important functional food industry. Regulatory systems and definitions of key terms-food, supplement, drug, etc-vary from country to country. A thorough understanding of laws and regulation within and among key countries with regard to functional foods, herbal extracts or drugs, and nutritional supplements is critical to the direction of food companies that are developing products for these markets. International experts with legal and/or scientific expertise address relevant topics from quality issues, to organic foods to labeling. Innovative product development within the framework of existing regulations will be addressed in individual chapters. Overview chapters will discuss global principles, inter-country trading issues, and present a comparison of the laws and regulations within different countries graphiTrade Review"This book focuses on functional foods and nutraceuticals with particular reference to the regulatory aspects of the growing economically important global functional food industry. It is intended for use by food technologists, researches, managers, and marketing strategists in the functional food business." as reviewed on www.ialine.com, 2005Table of ContentsContributors vii Preface xiiiClare M. Hasler (University of California, Davis) 01. The Impact of Regulations on the Business of Nutraceuticals in the United States:Yesterday, Today, and Tomorrow 3Kathie L. Wrick (The Food Group) 02. The Regulatory Context for the Use of Health Claims and the Marketing of Functional Foods: Global Principles 37Michael Heasman (Food for Good) 03. Regulation of Quality and Quality Issues Worldwide 55Joy Joseph (Pharmavite Corporation) 04. Organic Food Regulations: Part Art, Part Science 69Kathleen A. Merrigan (Tufts University) 05. Health Claims: A U.S. Perspective 79Victor Fulgoni (Nutrition Impact, LLC) 06. Food and Drug Administration Regulation of Dietary Supplements 89Stephen H. McNamara (Hyman Phelps & McNamara, PC) 07. Tropicana Pure Premium and the Potassium Health Claim: A Case Study 101Carla McGill (Florida Department of Citrus) 08. The Importance of the Court Decision in Pearson v. Shalala to the Marketing of Conventional Food and Dietary Supplements in the United States 109Elizabeth Martell Walsh, Erika King Lietzan, Peter Barton Hutt (Covington & Burling) 09. Dietary Supplements and Drug Constituents: The Pharmanex v. Shalala Case and Implications for the Pharmaceutical and Dietary Supplement Industries 137Daniel A. Kracov, Paul D. Rubin, Lisa M. Dwyer (Patton Boggs, LLP) 10. The Role of the Federal Trade Commission in the Marketing of Functional Foods 149Lesley Fair (Federal Trade Commission) 11. Functional Foods: Regulatory and Marketing Developments in the United States 169Ilene Ringel Heller (Center for Science in the Public Interest) 12. The Nutraceutical Health Sector: A Point of View 201Stephen L. DeFelice (Foundation for Innovation in Medicine) 13. Regulatory Issues Related to Functional Foods and Natural Health Products in Canada 213Kelley Fitzpatrick (University of Manitoba, Richardson Centre for Functional Foods and Nutraceuticals) 14. The Regulation of Functional Foods and Nutraceuticals in the European Union 227Peter Berry Ottaway (Berry Ottaway & Associates, Ltd.) 15. Functional Foods in Japan: FOSHU (“Foods for Specified Health Uses”) and “Foods with Nutrient Function Claims” 247Ron Bailey (California Functional Foods) 16. Chinese Health (Functional) Food Regulations 263Guangwei Huang and Karen Lapsley (Almond Board of California) 17. Report of ILSI Southeast Asia Region Coordinated Survey of Functional Foods in Asia 293E-Siong Tee (International Life Sciences Institute, SE Asia) 18. Germany and Sweden: Regulation of Functional Foods and Herbal Products 303Joerg Gruenwald and Birgit Wobst (Phytopharm Research, Analyze & Realize Ag) 19. Functional Foods:Australia/New Zealand 321Jane L. Allen, Peter J. Abbott, Sue L. Campion, Janine L. Lewis, Marion J. Healy (Australian/New Zealand Food Authority) 20. Regulation of Functional Foods in Spain 337Luis García-Diz and Jose Luis Sierra Cinos (Universidad Complutense de Madrid) 21. Functional Food Legislation in Brazil 367Franco M. Lajolo (Universidade de São Paulo) 22. Codex and Its Competitors: The Future of the Global Regulatory and Trading Regime for Food and Agricultural Products 377Mark Mansour (Keller and Heckman, LLP) Index 389

Read more less

Book SynopsisFood nanotechnology is an expanding field. This expansion is based on the advent of new technologies for nanostructure characterization, visualization, and construction. Nanotechnology Research Methods for Food and Bioproducts introduces the reader to a selection of the most widely used techniques in food and bioproducts nanotechnology.Table of ContentsForeword xi Contributors xiii 1 Introduction 1 Graciela W. Padua References 3 2 Material components for nanostructures 5 Graciela W. Padua and Panadda Nonthanum 2.1 Introduction 5 2.2 Self-assembly 6 2.3 Proteins and peptides 8 2.3.1 Amyloidogenic proteins 8 2.3.2 Collagen 9 2.3.3 Gelatin 9 2.3.4 Caseins 10 2.3.5 Wheat gluten 10 2.3.6 Zein 10 2.3.7 Eggshell membranes 10 2.3.8 Bovine serum albumin 11 2.3.9 Enzymes 11 2.4 Carbohydrates 11 2.4.1 Cyclodextrins 11 2.4.2 Cellulose whiskers 12 2.5 Protein–polysaccharides 13 2.6 Liquid crystals 14 2.7 Inorganic materials 14 References 15 3 Self-assembled nanostructures 19 Qin Wang and Boce Zhang 3.1 Introduction 19 3.2 Self-assembly 20 3.2.1 Introduction 20 3.2.2 Micelles 20 3.2.3 Fibers 21 3.2.4 Tubes 23 3.3 Layer-by-layer assembly 24 3.3.1 Introduction 24 3.3.2 Nanofilms on planar surfaces from LbL 25 3.3.3 Nanocoatings from LbL 27 3.3.4 Hollow nanocapsules from LbL 28 3.4 Nanoemulsions 29 3.4.1 Introduction 29 3.4.2 High-energy nanoemulsification methods 30 3.4.3 Low-energy nanoemulsification methods 31 3.4.4 Nanoparticles generated from different nanoemulsions and their applications 33 References 34 4 Nanocomposites 41 Graciela W. Padua, Panadda Nonthanum and Amit Arora 4.1 Introduction 41 4.2 Polymer nanocomposites 42 4.3 Nanocomposite formation 43 4.4 Structure characterization 44 4.5 Biobased nanocomposites 45 4.5.1 Starch nanocomposites 46 4.5.2 Pectin nanocomposites 46 4.5.3 Cellulose nanocomposites 47 4.5.4 Polylactic acid nanocomposites 47 4.5.5 Protein nanocomposites 48 4.6 Conclusion 50 References 50 5 Nanotechnology-enabled delivery systems for food functionalization and fortification 55 Rashmi Tiwari and Paul Takhistov 5.1 Introduction: functional foods 55 5.2 Food matrix and food micro-structure 56 5.3 Target compounds: nutraceuticals 58 5.3.1 Solubility and bioavailability of nutraceuticals 60 5.3.2 Interaction of nutraceuticals with food matrix 61 5.4 Delivery systems 64 5.4.1 Overcoming biological barriers 64 5.4.2 Nano-scale delivery systems 65 5.4.3 Types/design principles 67 5.4.4 Modes of action 69 5.5 Examples of nanoscale delivery systems for food functionalization 72 5.5.1 Liposomes 72 5.5.2 Nano-cochleates 74 5.5.3 Hydrogels-based nanoparticles 75 5.5.4 Micellar systems 75 5.5.5 Dendrimers 77 5.5.6 Polymeric nanoparticles 78 5.5.7 Nanoemulsions 80 5.5.8 Lipid nanoparticles 81 5.5.9 Nanocrystalline particles 83 5.6 Conclusions 85 References 85 6 Scanning electron microscopy 103 Yi Wang and Vania Petrova 6.1 Background 103 6.1.1 Introduction to the scanning electron microscope 103 6.1.2 Why electrons? 104 6.1.3 Electron–target interaction 104 6.1.4 Secondary electrons (SEs) 105 6.1.5 Backscattered electrons (BSEs) 106 6.1.6 Characteristic X-rays 107 6.1.7 Overview of the SEM 107 6.1.8 Electron sources 108 6.1.9 Lenses and apertures 109 6.1.10 Electron beam scanning 109 6.1.11 Lens aberrations 110 6.1.12 Vacuum 111 6.1.13 Conductive coatings 111 6.1.14 Environmental SEMs (ESEMs) 111 6.2 Applications 111 6.2.1 Zein microstructures 112 6.2.2 Controlled magnifications 115 6.2.3 Nanoparticles 117 6.3 Limitations 119 6.3.1 Radiation damage 120 6.3.2 Contamination 122 6.3.3 Charging 124 References 126 7 Transmission electron microscopy 127 Changhui Lei 7.1 Background 127 7.2 Instrumentations and applications 128 7.2.1 Interactions between incident beam and specimen 129 7.2.2 Conventional TEM 130 7.2.3 Scanning TEM 136 7.2.4 Analytical electron microscopy 139 7.3 Sample preparations 142 7.4 Limitations 143 References 143 8 Dynamic light scattering 145 Leilei Yin 8.1 The principle of dynamic light scattering 145 8.2 Photon correlation spectroscopy 151 8.3 DLS apparatus 152 8.4 DLS data analysis 156 8.4.1 Multiple-decay methods 158 8.4.2 Regularization methods 158 8.4.3 Maximum-entropy method 159 8.4.4 Cumulant method 159 References 160 9 X-ray diffraction 163 Yi Wang and Phillip H. Geil 9.1 Background 163 9.1.1 Introduction 163 9.1.2 Classical X-ray setup 165 9.1.3 X-ray sources 165 9.1.4 X-ray detectors 168 9.1.5 Wide-angle X-ray scattering and small-angle X-ray scattering 169 9.2 Applications 169 9.2.1 Example: X-ray characterization of zein–fatty acid films 170 9.2.2 Temperature-controlled WAXS 176 References 179 10 Quartz crystal microbalance with dissipation 181 Boce Zhang and Qin Wang 10.1 Background and principles 181 10.2 Instrumentation and data analysis 183 10.2.1 Sensors 183 10.2.2 Data analysis 184 10.3 Applications 185 10.4 Advantages 190 References 192 11 Focused ion beams 195 Yi Wang 11.1 Background 195 11.1.1 Introduction to the focused ion beam system 195 11.1.2 Overview of the FIB 196 11.1.3 Ion beam production 196 11.1.4 Ion–target interaction 198 11.1.5 Basic functions of the FIB system 199 11.1.6 SEM and SIM 200 11.1.7 SEM and FIB combined system 201 11.1.8 3D nanotomography with application of real-time imaging during FIB milling 201 11.1.9 3D nanostructure fabrication by FIB 202 11.2 Applications 202 11.2.1 Polymers 202 11.2.2 Biological products 203 11.2.3 Example: self-assembled protein structures 203 11.3 Limitations 207 References 214 12 X-ray computerized microtomography 215 Leilei Yin 12.1 Introduction 215 12.2 X-ray generation 215 12.3 X-ray images 217 12.4 X-ray micro-CT systems 220 12.5 Data reconstructions 226 12.6 Artifacts in micro-CT images 228 12.6.1 Ring artifacts 229 12.6.2 Center errors 230 12.6.3 Beam-hardening artifacts 230 12.6.4 Phase-contrast artifacts 231 12.7 A couple of issues in X-ray micro-CT practice 232 12.7.1 The spatial resolution, and associated issues of contrast and field of view 232 12.7.2 Localized imaging and sample-size reduction 232 References 233 Index 235 A color plate section falls between pages 194 and 195

Read more less

Book SynopsisFocuses on the production and distribution of France's important commodity in the sprawling urban center of eighteenth-century Paris where provisioning needs were most acutely felt and most difficult to satisfy. This title shows how the relentless demand for bread constructed the pattern of daily life in Paris.Trade Review“A landmark in eighteenth-century historiography. The verve and clarity of Kaplan’s writing are marvelous. The completeness of the project is admirable; every kind of archival material that might have shed light on the subject has been systematically scoured.”—William M. Reddy, Duke UniversityTable of ContentsList of Illustrations ix List of Tables xiii Acknowledgments xv Introduction 1 I. Bread: Demand and Supply 21 1. Breadways 23 2. Bread Making 61 3. Baker Shops and Bread Markets 81 4. The Forain World 116 5. Bread on Credit 137 II. Bakers: Social Structure and Life Cycle 153 6. The Guild 155 7. From Apprentice to Journeyman 192 8. At Work 227 9. The Journeyman's World Outside the Shop 250 10. Establishment 271 11. Marriage Strategies and Family Life 302 12. Fortune 337 13. Bakers as Debtors 377 14. Failure 400 15. Reputation 423 III. Police of Bread and Bakers 437 16. Primer to Policing: Figuring Supply and Consumption 439 17. The Police of Bakers 458 18. Setting the Price of Bread 493 19. Policing the Price of Bread, 1725-1780 521 Conclusion 567 Appendixes 581 Notes 591 Bibliography 717 Index 745

Read more less

Book SynopsisIntroduction. Food Science as a Discipline. Characteristics of the Food Industry. Constituents of Foods. Properties and Significance. Nutritive Aspects of Food Constituents. Unit Operations in Food Processing. Quality Factors in Foods. Food Deterioration and Its Control. Heat Preservation and Processing. Cold Preservation and Processing. Food Dehydration and Concentration. Irradiation Microwave, and Ohmic Processing of Foods. Fermentation and Other Uses of Microorganisms. Milk and Milk Products. Meat, Poultry, and Eggs. Seafoods. Fats, Oils and Related Products. Cereal, Grains Legumes, and Oil Seeds. Vegetables and Fruits. Beverages. Confectionery and Chocolate Products. Principles of Food Packaging. Food Safety, Risks and Hazards. Governmental Regulation of Food and Nutrition Labeling. Hunger, Technology, and World Food Needs.Table of ContentsIntroduction. Food Science as a Discipline. Characteristics of the Food Industry. Constituents of Foods. Properties and Significance. Nutritive Aspects of Food Constituents. Unit Operations in Food Processing. Quality Factors in Foods. Food Deterioration and Its Control. Heat Preservation and Processing. Cold Preservation and Processing. Food Dehydration and Concentration. Irradiation Microwave, and Ohmic Processing of Foods. Fermentation and Other Uses of Microorganisms. Milk and Milk Products. Meat, Poultry, and Eggs. Seafoods. Fats, Oils and Related Products. Cereal, Grains Legumes, and Oil Seeds. Vegetables and Fruits. Beverages. Confectionery and Chocolate Products. Principles of Food Packaging. Food Safety, Risks and Hazards. Governmental Regulation of Food and Nutrition Labeling. Hunger, Technology, and World Food Needs.

Read more less

Book Synopsis1 Introduction.- 2 Viticulture for Winemakers.- 3 Preparation of Musts and Juice.- 4 Yeast and Biochemistry of Ethanol Fermentation.- 5 Red and White Table Wines.- 6 Malolactic Fermentation.- 7 The Fining and Clarification of Wines.- 8 The Physical and Chemical Stability of Wine.- 9 Microbiological Spoilage of Wine and Its Control.- 10 The Maturation and Aging of Wines.- 11 The Bottling and Storage of Wines.- 12 The Role of Sulfur Dioxide in Wine.- 13 Must, Juice, and Wine Transfer Methods.- 14 Heating and Cooling Applications.- 15 Juice and Wine Acidity.- 16 Preparation, Analysis, and Evaluation of Experimental Wines.- Appendices.Table of ContentsPreface. Introduction. Viticulture for Winemakers. Preparation of Musts and Juice. Yeast and Biochemistry of Ethanol Fermentation. Red and White Table Wines. Malodactic Fermentation. The Fining and Clarification of Wines. The Physical and Chemical Stability of Wine. Microbiological Spoilage of Wine and its Control. The Maturation and Aging of Wine. The Bottling and Storage of Wines. The Role of Sulfur Dioxide in Wine. Must, Juice and Wine Transfer Methods. Heating and Cooling Applications. Juice and Wine Acidity. Preparation. Analysis and Evaluation of Experimental Wines. Appendixes. Glossary

Read more less

Book SynopsisWhile botanically quite different, coffee, cocoa and tea are often considered together in the teaching of students of horticulture or agriculture. This is because all three represent plantation cash crops that are used as stimulant beverages and are grown in many of the warmer, less developed regions of the world. While there are a number of specialist books available on aspects of each individual crop, as well as grower manuals focusing on particular regions, there is currently no book that provides a general introductory overview of the scientific principles underlying production of all three crops. This book fills this gap, and will serve as a broad-based text for students of agriculture, horticulture and food science, as well as professionals seeking an overview of the topic.Table of ContentsPart I: Introduction and Overview 1.1: Stimulant Beverage Crops 1.2: Origins and Distribution of Coffee, Cocoa and Tea 1.3: Production and Markets Part II: Coffee 2.1: Botany and Plant Improvement 2.2: Climatic Requirements, Soil Requirements and Management 2.3: Field Management 2.4: Mineral Nutrition and Fertilizers 2.5: Pests, Diseases and Weed Control Part III: Cocoa 3.1: Botany and Plant Improvement 3.2: Climatic Requirements, Soil Requirements and Management 3.3: Field Management 3.4: Mineral Nutrition and Fertilizers 3.5: Pests, Diseases and Weed Control Part IV: Tea 4.1: Botany and Plant Improvement 4.2: Climatic Limitations, Soil Requirements and Management 4.3: Field Management 4.4: Mineral Nutrition and Fertilizers 4.5: Pests, Diseases and Weed Control Part V: Processing 5.1: Crop Processing at the Plantation and for Retail Sale

Read more less

Book SynopsisFood safety is currently one of the most important issues confronting consumers, producers and distributors. It cannot be dealt with as just a physical problem but must be considered as a multi-dimensional one, affected by politics, economics and social influences. This book focuses on the specific example of food safety in the beef industry in the USA, Canada, the UK and Australia. It outlines the experience of a number of countries with food safety problems (such as BSE) and examines:drivers for change and institutional arrangements within the four countrieswhether there is a socially optimal approach to food safetyhow much consumers can rely on the industry to police itself and governments to look after their interestsIt also examines the implications for competitiveness and world trade.Table of Contents1: Introduction 2: International Institutional Arrangements 3: The United States 4: Canada 5: The United Kingdom 6: Australia 7: Towards an Optimal Food Safety System 8: How are they Doing? 9: Epilogue 10: Bibliography/References

Read more less

Book SynopsisFood safety is a concern for scientists, policy-makers and consumers especially as food poisoning outbreaks are becoming more common and as particular concerns arise over genetically modified foods. This book covers recent developments in the chemistry, biochemistry and physiological effects of toxicants that might have an impact on human health and welfare.Table of ContentsPART I: BIOTOXINS Chapter 1: Plant Toxins and Human Health, P S Spencer and F Berman, Oregon Health and Science University, USA Chapter 2: Bacterial Pathogens and Toxins in Foodborne Disease, E A Johnson, University of Wisconsin, USA Chapter 3: Shellfish Toxins, A Gago Martinez, University of Vigo, Spain and J F Lawrence, Health Canada, Ontario, Canada Chapter 4: Mycotoxins in Cereal Grains, Nuts and Other Plant Products, J P F D'Mello PART II: ANTHROPOGENIC CONTAMINANTS Chapter 5: Pesticides: Toxicology and Residues in Food and Wine, P Cabras, Universita di Cagliari, Italy Chapter 6: Polychlorinated Biphenyls, D L Arnold and M Feeley, Health Canada, Ottawa, Canada Chapter 7: Dioxins in Milk, Meat, Eggs and Fish, H Fiedler, UNEP, Geneva, Switzerland Chapter 8: Polycyclic Aromatic Hydrocarbons in Vegetable Oils, Seafood and Meat, M D Guillen and P Sopelana, Universiad del Pais Vasco, Vitoria, Spain Chapter 9: Heavy Metals, L Jorhem, National Food Administration,Uppsala, Sweden Chapter 10: Dietary Nitrates, Nitrites and N-nitroso Compounds and Cancer Risk with Special Emphasis on the Epidemiological Evidence, M Eichholzer and F Gutzwiller, University of Zurich, Switzerland Chapter 11: Adverse Reactions to Food Additives, R A Simon, Division of Allergy, Asthma and Immunology, Scripps Clinic, California, USA and H Ishiwata, National Institute of Health Sciences, Tokyo, Japan Chapter 12: Migration of Compounds from Food Contact Materials and Articles, J H Petersen, Danish Veterinary and Food Administration, Soborg, Denmark Chapter 13: Veterinary Products: Residues and Resistant Pathogens, J C Paige and L Tollefson, Division of Epidemiology, MD, USA PART III: CASE STUDIES Chapter 14: Prion Diseases: Meat Safety and Human Health Implications, N Hunter, Institute for Animal Health, Edinburgh, UK Chapter 15: The Safety Evaluation of Genetically Modified Foods, M J Gasson, Institute of Food Research, Norwich, UK Chapter 16: Genetically Modified Foods: Potential Human Health Effects, A Pusztai, S Bardocz, Aberdeen and S W B Ewen, University of Aberdeen, Scotland Chapter 17: Radionuclides in Food: The Post-Chernobyl Evidence, J T Smith and N A Beresford, Centre for Ecology and Hydrology, Dorchester, UK Chapter 18: Radionuclides in Foods: American Perspectives, E J Baratta, Winchester Engineering and Analytical Centre, MA, USA PART IV: CONCLUSIONS Chapter 19: Widespread and Continuing Concerns over Food Safety, J P F D'Mello

Read more less

Book SynopsisFish is one of the most highly perishable commodities and the public requires continuous reassurance about its quality. Futhermore, consumer taste is moving to more highly perishable fish products, which require more careful attention in preparation and storage. The fourth edition of Control of Fish Quality, which is truly international in scope, provides sound and practical advice on all aspects of this subject, from harvesting to retailing. The new fourth edition is a comprehensive revision that takes full account of all new findings and ideas to emerge in the five years since publication of the last edition. Numerous detailed ammendments have been made and this edition includes some entirely new sections.Trade ReviewReview of the previous edition: 'This book provides an invaluable starting point for personnel in the fish industry concerned with fish quality and quality control. Anyone with a serious interest in these topics should have a copy of this book Food Manufacture (on the third edition). The readableness of the book is very good, not least because of the excellent figures and photographs. Because of its wide scope, this book can be recommended to all who would deepen their knowledge.' AquacultureTable of ContentsPreface. 1. Quality Terminology. 2. Intrinsic Quality. 3. Quality Deterioration an Extrinsic Quality Defects in Raw Material. 4. Quality Deterioration and efects in Products. 5. Safe to Eat?. 6. Microbiology of Products and Further Aspects of Quality. 7. Methods of Asessing and Selecting for Quality. 8. Organisation for Quality Assusrance and Official Inspection. 9. Standards. 10. Codes of Practice. Appendices 1-6. Suggested further reading and reference. Index.

Read more less

Book SynopsisDiscusses experimental designs which are very useful in sensory and consumer testing. This book explains the importance of fractional factorial designs.Table of Contents1. Introduction. 2. Designs for Comparing Two Populations. 3. Completely Random and Randomized Complete Block Design. 4. Incomplete Block Designs. 5. Crossover Design. 6. Fractional Factorial Design for Factors at Two Levels. 7. Scaling Methods. 8. Product Optimization. 9. Claim Substantiations. Appendix. Index

Read more less

Book SynopsisDry-ripened chorizo.- Sobrasada.- Botifarra.- Morcilla de Burgos.- Salchichón.- Androlla and Botillo.- Dry-cured ham.- Dry-cured lacón.- Dry-cured loin.- Dry-cured cecina.- Salame Felino.- Bresaola.- Pepperoni.- Coppa.- Lukanka.- Sucuk.- Pastirma.- Alheira.- Chouriça de carne.- Entremeada and Paia de Toucinho.- Salpicão and Paio.  Table of Contents1. Dry-ripened chorizo Irma Caro, Félix Fernández-Soto, and Javier Mateo 2. Sobrasada Gema Nieto, Gaspar Ros, Rocío Peñalver, Rubén Domínguez, José Ángel Pérez-Álvarez, Alfredo Teixeira and José M. Lorenzo 3. Botifarra Jacint Arnau, Josep Dolcet, and Maria Dolors Guàrdia 4. Morcilla de Burgos Eva María Santos, Ana Díez, Isabel Jaime, Rafael González, and Jordi Rovira 5. Salchichón José Angel Pérez-Alvarez, Manuel Viuda-Martos, Gema Nieto, José M. Lorenzo, and Juana Fernández-López 6. Androlla and Botillo Rubén Domínguez, Mirian Pateiro, Paulo C.B. Campagnol, Marcelo Rosmini, Paulo E.S. Munekata, Alfredo Teixeira, and José M. Lorenzo 7. Dry-cured ham Rubén Domínguez, Mirian Pateiro, Alfredo Teixeira, José Angel Pérez-Álvarez, Eva María Santos, Marco Antonio Trindade, Paulo E. S. Munekata, and José M. Lorenzo 8. Dry-cured lacón Laura Purriños, Roberto Bermúdez, Daniel Franco, José M. Lorenzo, and Javier Carballo 9. Dry-cured loin Rubén Domínguez, Mirian Pateiro, María Elena Sosa-Morales, Jorge Felipe Reyes, Adriana Pazos, Gema Nieto, Paulo E.S. Munekata, and José M. Lorenzo 10. Dry-cured cecina Natalia Ordóñez Gutiérrez, Irma Caro, and Javier Mateo 11. Salame Felino Enrico Novelli, and Emanuela Zanardi 12. Bresaola Pasquale De Palo, and Aristide Maggiolino 13. Pepperoni Aristide Maggiolino, and Pasquale De Palo 14. Coppa Chiara Aquilani, and Carolina Pugliese 15. Lukanka Iskra Vitanova Ivanova, Clarizza May Diosso, Ilia Iliev, Saso Stojanovski, Penka Moncheva, and Svetoslav Dimitrov Todorov 16. Sucuk Güzin Kaban, Zeynep Feyza Yılmaz Oral, and Mükerrem Kaya 17. Pastırma Mükerrem Kaya, Zeynep Feyza Yılmaz Oral, and Güzin Kaban 18. Alheira Alfredo Teixeira, Rubén Domínguez, Jorge Felipe Reyes, José M. Lorenzo, Marco Antonio Trindade, and Sandra Rodrigues 19. Chouriça de carne Alfredo Teixeira, Rubén Domínguez, Andrea Carla da Silva Barretto, Javier F. Rey, José M. Lorenzo, and Sandra Rodrigues 20. Entremeada and Paia de Toucinho Marta Laranjo, Miguel Elias, Luís Patarata, and Maria João Fraqueza 21. Salpicão and Paio Maria João Fraqueza, Marta Laranjo, Miguel Elias, and Luís Patarata

Read more less

Book SynopsisIsolation and Identification of Lactic Acid Bacteria from Environmental Samples.- Introduction of Spontaneous Mutations Using Streptomycin as a Method for Lactic Acid Bacteria Breeding.- The Chromosomal Gene Manipulation Method for Lactobacillus delbrueckii subsp. bulgaricus Using a Conjugative Shuttle Vector pGMß1.- Preparation and Structural Analysis of Lipoteichoic Acid on Cell Membranes Derived from Lactic Acid Bacteria.- Yogurt Production.- Applications of the Third-Generation DNA Sequencing Technology to the Identification of Spoilage Microorganisms in the Brewing Industry.- Assay Analysis of Tannase from Lactobacillus plantarum.- Isolation of Lactic Acid Bacteria Eliminating Trimethylamine (TMA) for Application to Fishery Processing.- Hydroxylation of Fatty Acids by Lactic Acid Bacteria.- Assaying D-Alanine Racemase in Lactic Acid Bacteria Using NADH Oxidoreduction Enzymic System.- Assaying D-Amino Acid in Japanese Sake Using L-Amino Acid Derivatizing Agent.- Inhibition of Ad

Read more less

Book SynopsisNanoemulsion Technology for Micronutrient Fortification in Staple Grains.- Liposome Encapsulation: Innovative Vitamin Delivery in Fortified Foods.- Iron Biofortification in Meat and Poultry Products: Agronomic Practices.- Enzymatic Hydrolysis for Protein Fortification in Dairy Alternatives.- Spray Drying Methodology for Vitamin Stability in Infant Formulas.- Techniques for Minerals Fortification of Cereals.- Double fortification: Iron and Zinc Enrichment in Flour Products.- Microbial Fermentation for B12 Enhancement in Plant-Based Foods.- Extrusion Processing: Enhancing Micronutrient Content in Snacks.- Edible Coating Innovations for Slow-Release Micronutrient Enrichment.- Genetic Modification in Vitamin - Rich Crop Biofortification.- Ultrasonication-Assisted Absorption of Nutrients in Food &Beverages.- Encapsulated Omega-3 Delivery Systems in Functional Foods.- Maillard Reaction for Protein Fortification in Bakery Products.- Sprouting Techniques for Enhanced Phytonutrient Levels in

Read more less

Book SynopsisDietary Pattern Analysis in Different Types of Sports Activity.- Navigating Micronutrient Analysis with Comprehensive Protocols and Advanced Dietary Assessment Tools.- Assessment of Hydration Status by Using Anthropometric Measurement.- Estimation Of Carbohydrate Loading by Using Glycogen Depletion Protocols.- Assessment of Body Composition and Somatotype among Sports Persons.- Assessment of Hydration Status among Sports Person by Using Urine Sample. Identification of Fat Adaptation through Ketone Monitoring.- Individualized Nutrient Timing Assessment.- Assessment of dietary requirements through sports-specific training.- Identification of Psychological Markers for Improvement of Sports Performance.- Evaluation of Sports Supplements Through Performance Metrics.- Post-Exercise Recovery Nutrition Strategies with RPE Scale.- Hear Rate Variability Method for Optimizing Performance.- Profiling Nutritional Biomarkers through Human Sample Analysis.- Asses

Read more less

Book SynopsisAnalytical methods to assess moisture in foods.- Water activity.- Extraction and total lipid quantification.- Identification and quantification of fatty acids in meat and fish.- Analysis of food sterols by gas chromatography.- Analysis of sterols oxidation products (SOPs) in food, by gas chromatography.- Total Protein.- Quantitation of amine in food proteins and hydrolyzed proteins using ortho- phthalaldehyde .- Analysis of free and total amino acid and biogenic amines by Liquid Injection Gas Chromatography (LI-GC).- Techno-Functional Properties of Proteins.- Carbohydrates Analysis by High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detector (HPAEC-PAD).- Determination of the dietary fiber.- Starch method in foods: Total starch determination.- Analysis of Advanced Glycation End Products (AGEs).- Analysis of vitamin D and its respective vitamers by liquid chromatography with triple quadrupole mass spectrometry.- Tocopherol Analysis In Animal Tissues.- Vitamin C.- Analysis of thiamin and its respective vitamers by high performance liquid chromatography.- Analysis of riboflavin and its respective vitamers by high performance liquid chromatography.- Basic protocols in biotin analysis.- Analysis of pantothenate by high performance liquid chromatography.- Analysis of pyridoxine and its respective vitamers by high performance liquid chromatography.- Guidelines for the Carotenoid Analysis in Foods.- Analysis of anthocyanins: extraction, quantification and identification.- Betalains: Chemistry and Analysis.- Analysis of Chlorophyll Pigments in Food Sources.- Analysis of volatile compounds: Quantification with gas chromatography flame ionisation detector and profiling with gas chromatography mass spectroscopy.

Read more less

Book SynopsisAn ideal training tool that sperfect for use in grocery stores, restaurants, foodservicecompanies and culinary schools, as well as by serious homebutchers, The Art of Beef Cutting provides clear, up-to-dateinformation on the latest meat cuts and cutting techniques.Table of Contentsvii FOREWORD 1 INTRODUCTION 5 CHAPTER ONE: BEEF BASICS: FACTS AND FUNDAMENTALS 19 CHAPTER TWO: UNDERSTANDING YOUR TOOLS 27 CHAPTER THREE: MASTERING CUTTING TECHNIQUES 49 CHAPTER FOUR: BEEF CUTTING — BASICS AND BEYOND 53 CHUCK 71 RIB 83 LOIN 99 SIRLOIN 113 ROUND 131 BRISKET, SHANK, PLATE, AND FLANK 147 CHAPTER FIVE: EXPLORING GROUND BEEF 157 CHAPTER SIX: CUTTING FOR PROFIT 169 CHAPTER SEVEN: FLAVOR OVERVIEW, COOKING TIPS, AND SAFE HANDLING 181 CHAPTER EIGHT: INJURY PREVENTION STRATEGIES 191 APPENDIX, SOURCES AND CREDITS, ACKNOWLEDGMENTS 217 GENERAL INDEX 230 PRIMAL, SUBPRIMAL, CUTS INDEX

Read more less

Book SynopsisAlthough the food industry is beginning to make headway with its sustainability initiatives, substantially more progress is needed in order to feed the world s growing population sustainably. The challenge is that the topic of sustainability can seem overwhelming and there is limited information that is specific to the food industry.Table of ContentsAcknowledgments ix 1 Introduction to the Principles 1 1.1 The 10 principles of food industry sustainability 1 1.2 Principles–practices–potential 2 1.3 What is sustainability in the food industry? 2 1.4 The destructive course of the food system 3 1.4.1 Climate change 4 1.4.2 Natural resource depletion and degradation 6 1.4.3 Pollution and toxicity 7 1.4.4 Rural economy and development 7 1.4.5 Food safety and nutrition 8 1.5 Reasons for principles for sustainability in the food industry 8 1.6 The business benefit 10 1.7 What needs to be done 11 References 13 2 Agriculture and the Environment 15 2.1 Climate 15 2.2 Land and biodiversity 17 2.3 Water and pollution 20 2.4 Approaches to more sustainable agriculture 22 2.4.1 Sustainable agriculture requirements and standards 24 2.4.2 Unilever sustainable agriculture program 27 2.4.3 Starbucks C.A.F.E practices 29 2.4.4 Walmart sustainability index 29 2.4.5 PepsiCo sustainable farming initiative 30 2.4.6 Sysco Corporation’s sustainable agriculture/IPM initiative 30 2.5 Summary 31 Resources 31 References 32 3 Welfare and Environmental Considerations in Production and Harvesting of Animals, Fish, and Seafood 37 3.1 Livestock care 37 3.1.1 Approaches to address livestock welfare 40 3.2 Fish and seafood 45 3.2.1 Farmed fish 47 3.2.2 Approaches to address seafood 48 3.3 Environmental impacts from livestock production 50 3.3.1 Greenhouse gas emissions 50 3.3.2 Land use and pollution from livestock production 53 3.3.3 Approaches to address environmental impacts from livestock 54 3.4 Summary 59 Resources 60 References 60 4 Processing 65 4.1 Energy 65 4.1.1 Energy sources and impacts 65 4.1.2 Energy use in food processing 69 4.1.3 Sierra Nevada’s energy and climate program 72 4.1.4 Heinz’s energy effort in energy and greenhouse gas emissions 73 4.2 Water 74 4.2.1 Nestlé 77 4.2.2 The Coca-Cola Company water stewardship 78 4.3 Chemicals and other inputs 80 4.4 Lean, clean, and green processing 81 4.5 Summary 85 Resources 86 References 86 5 Packaging 91 5.1 Packaging hotspots 91 5.1.1 Materials 91 5.1.2 End of life 98 5.1.3 Social hotspots 99 5.2 Responsible packaging 99 5.2.1 Materials and sourcing 102 5.2.2 Design and innovation 105 5.2.3 End of life 107 5.2.4 PepsiCo’s sustainable packaging program 110 5.2.5 Sustainable Packaging Coalition 111 5.3 Summary 112 Resources 113 References 113 6 Distribution and Channels 117 6.1 Transportation 117 6.1.1 Refrigeration in transportation 122 6.1.2 EPA SmartWay 123 6.2 Facility management 123 6.2.1 Refrigerants 129 6.2.2 Cleaning and indoor environmental quality management 130 6.2.3 Environmentally preferable purchasing 131 6.2.4 Construction 132 6.3 Gordon Food Service distribution and facilities improvements 134 6.4 Food retailer J. Sainsbury addressing the environment 135 6.5 Subway restaurants showing how to green operations 137 6.6 Summary 139 Resources 140 References 140 7 Food Waste 143 7.1 The impacts from wastage 143 7.2 Reducing wastage 145 7.2.1 Waste management 150 7.3 Summary 161 Resources 162 References 162 8 Nutrition, Security, and Equity 165 8.1 Nutrition 166 8.1.1 Food safety 166 8.1.2 Overnutrition and obesity 169 8.1.3 Food security 171 8.2 Equity 173 8.2.1 Smallholders 174 8.2.2 Women empowerment 175 8.2.3 Farm labor 177 8.2.4 Local food 180 8.3 Summary 183 Resources 185 References 185 9 Sustainable Food Consumption and the Potential of the Principles 189 9.1 Sustainable consumption 189 9.1.1 Sustainable diets and behaviors 190 9.1.2 Double pyramid 192 9.1.3 Innocent promotes sustainable consumption 193 9.2 The potential of the principles 194 References 200 Index 203

Read more less

Book SynopsisDairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects.Table of ContentsContributors, vii Preface to the Second Edition, ix Preface to the First Edition, xi 1. Dairy Processing and Quality Assurance: An Overview, 1Ramesh C. Chandan 2. Dairy Industry: Production and Consumption Trends, 41Ramesh C. Chandan 3. Mammary Gland and Milk Biosynthesis: Nature’s Virtual Bioprocessing Factory, 60Ramesh C. Chandan, Dilip A. Patel, Raul A. Almeida, and Stephen P. Oliver 4. Chemical Composition, Physical, and Functional Properties of Milk and Milk Ingredients, 77Kasipathy Kailasapathy 5. Microbiological Considerations Related to Dairy Processing, 106Ronald H. Schmidt 6. Regulations for Product Standards and Labeling, 152Cary P. Frye and Arun Kilara 7. Milk from Farm to Plant, 178Cary P. Frye and Arun Kilara 8. Dairy-Based Ingredients, 197Ramesh C. Chandan and Arun Kilara 9. Fluid Milk Products, 220John Partridge 10. Cultured Milk and Yogurt, 235Nagendra P. Shah and Claude P. Champagne 11. Butter and Fat Spreads: Manufacture and Quality Assurance, 266Ashok A. Patel, Prateek Sharma, and Hasmukh Patel 12. Cheese, 287Donald J. McMahon and Maria Brym 13. Evaporated and Sweetened Condensed Milks, 310Prateek Sharma, Hasmukh Patel, and Ashok Patel 14. Dry Milk Products, 333Pranav K. Singh and Harjinder Singh 15. Whey and Whey Products, 349Arun Kilara 16. Ice Cream and Frozen Desserts, 367Arun Kilara and Ramesh C. Chandan 17. Puddings and Dairy-Based Desserts, 397Ramesh C. Chandan and Arun Kilara 18. Role of Milk and Dairy Foods in Nutrition and Health, 428Ramesh C. Chandan 19. Sensory Evaluation of Milk and Milk Products, 467Valente B. Alvarez 20. Product Development Strategies, 488Vijay Kumar Mishra 21. Packaging Milk and Milk Products, 506Aaron L. Brody 22. Potential Applications of Nonthermal Processing Technologies in the Dairy Industry, 528Hasmukh A. Patel, Tim Carroll, and Alan L. Kelly 23. Management Systems for Safety and Quality, 553Dilip Patel, Stephen P. Oliver, Raul A. Almeida, and Ebenezer R. Vedamuthu 24. Laboratory Analysis of Milk and Dairy Products, 600C. T. Deibel and R. H. Deibel Index, 647

Read more less

Book SynopsisIn recent years, the formation and impacts of biofilms on dairy manufacturing have been studied extensively, from the effects of microbial enzymes produced during transportation of raw milk to the mechanisms of biofilm formation by thermophilic spore-forming bacteria.Table of ContentsAbout the Editors xi List of Contributors xiii Foreword xv Preface to the Technical Series xvii Preface xix Acknowledgements xxi 1 Introduction to Biofilms: Definition and Basic Concepts 1 1.1 Definition of biofilms 1 1.2 Importance of biofilms in the dairy industry 2 1.3 Biofilm formation 3 1.4 Biofilm structure 5 1.5 Composition of the EPS 6 1.6 Composition of the biofilm population 7 1.7 Enhanced resistance of cells within biofilms 9 1.8 Controlling biofilms 10 1.9 Emerging strategies for biofilm control 11 1.10 Conclusion 12 References 12 2 Significance of Bacterial Attachment: A Focus on the Food Industry 17 2.1 Introduction: The importance of bacterial attachment in biofilm development 17 2.2 Conditioning films and bacterial footprints: The importance of conditioning films and bacterial footprints in cell attachment 17 2.3 Bacterial outer surface and attachment 19 2.3.1 Role of surface charge in relation to the abiotic surface and bacterial cell 19 2.3.2 Hydrophobic interactions 20 2.3.3 Role of carbohydrates in attachment 21 2.3.4 Teichoic acids, eDNA and cell attachment: Are we missing something? 22 2.4 Role of the abiotic surface in attachment 23 2.4.1 Are all abiotic surfaces created even? 23 2.4.2 Surface modification and ion impregnation of stainless steel to reduce cell attachment 25 2.4.3 Surface roughness and microtopography 25 2.5 Staphylococcus and attachment, an example: Surface proteins implicated in cell attachment to abiotic surfaces 27 References 29 3 The Effect of Milk Composition on the Development of Biofilms 36 3.1 Introduction 36 3.2 Milk composition 37 3.3 Influence of organic molecules (protein and lipid) on the development of biofilms in the dairy industry 38 3.4 Protein and lipid molecules reduce attachment of bacteria to surfaces 38 3.5 Effect of ions on the development of biofilms of thermophilic bacilli 40 3.6 Conclusion 46 References 46 4 Overview of the Problems Resulting from Biofilm Contamination in the Dairy Industry 49 4.1 Introduction 49 4.2 Microbiological flora associated with dairy manufacturing 49 4.2.1 Psychrotrophs 49 4.2.2 Mesophiles 50 4.2.3 Thermodurics 50 4.2.4 Thermophiles 51 4.3 Effects of biofilms on food safety 51 4.3.1 Bacillus cereus 51 4.3.2 Listeria monocytogenes 52 4.3.3 Cronobacter sakazakii 53 4.4 Effects of biofilms on spoilage 53 4.5 Effects of biofilms on processing efficiency 55 4.5.1 Effects of fouling and biofilms on heat transfer and flow rates 56 4.5.2 Cleaning 57 4.5.3 Corrosion 58 4.6 Conclusion 59 References 60 5 Raw Milk Quality Influenced by Biofilms and the Effect of Biofilm Growth on Dairy Product Quality 65 5.1 Introduction 65 5.2 Composition of raw milk 66 5.3 Measurement of raw milk quality 66 5.4 Regulations and guidelines for the production of raw milk 67 5.4.1 In Europe 67 5.4.2 In the United States 68 5.4.3 In New Zealand 68 5.5 Microbial profile of raw milk and its effect on the dairy industry 69 5.5.1 Spoilage microorganisms in raw milk 70 5.5.2 Foodborne pathogens 76 5.5.3 Beneficial bacteria 80 5.6 Biofilms at dairy farms 82 5.6.1 General characteristics of biofilms 82 5.6.2 Cows 82 5.6.3 Milking equipment and raw milk storage tanks 83 5.6.4 Raw milk tanker 84 5.7 Conclusion 85 References 86 6 Thermoresistant Streptococci 99 6.1 Characteristics of Streptococcus thermophilus and S. macedonicus 99 6.2 Biofilms of thermoresistant streptococci in dairy manufacturing equipment 99 6.3 Attachment of thermoresistant streptococci to surfaces 101 6.4 The role of cell surface proteins in attachment of thermoresistant streptococci 103 6.5 Biofilm growth 104 6.6 Strategies to control thermoresistant streptococci 105 6.6.1 Influence of heat 105 6.6.2 Influence of cleaning and sanitation 107 6.7 Conclusion 109 References 109 7 Thermophilic Spore‐Forming Bacilli in the Dairy Industry 112 7.1 Introduction 112 7.2 Thermophilic spore‐forming bacilli of importance to the dairy industry 112 7.2.1 Geobacillus 113 7.2.2 Anoxybacillus flavithermus 114 7.2.3 Bacillus licheniformis 114 7.3 Spoilage by thermophilic bacilli 114 7.4 Bacterial endospores 115 7.4.1 Spore structure and resistance 115 7.4.2 Sporulation 117 7.4.3 Germination 117 7.5 Enumeration of thermophilic bacilli 118 7.5.1 Viable plate counts 119 7.5.2 Rapid methods 119 7.6 Characterisation and identification of thermophilic bacilli 120 7.6.1 Molecular‐based typing methods 121 7.7 Biofilm formation by thermophilic bacilli 122 7.7.1 Attachment of cells and spores to surfaces 122 7.7.2 Biofilm development 123 7.7.3 Spore development within biofilms 125 7.8 Thermophilic bacilli in dairy manufacturing 125 7.8.1 Thermophilic bacilli in raw milk 125 7.8.2 Milk powder manufacturing 125 7.8.3 Thermophilic bacilli in other dairy processes 126 7.9 Control of thermophilic bacilli 127 7.9.1 Cleaning‐in‐place 127 7.9.2 Other control methods 128 References 129 8 Biofilm Contamination of Ultrafiltration and Reverse Osmosis Plants 138 8.1 Introduction 138 8.2 Ultrafiltration and reverse osmosis membranes 139 8.3 Membrane configuration and materials 140 8.4 Crossflow and biofouling 140 8.5 Biofilm development 141 8.5.1 Membrane surface characteristics and biofilm formation 141 8.5.2 Other factors 143 8.6 Biofilm structure 144 8.6.1 Models and bioreactors for biofilm study 144 8.7 Investigation of persistent biofilms on UF membranes 145 8.7.1 Attachment of Klebsiella isolates to UF membranes 146 8.7.2 Removal of Klebsiella biofilms from membranes 148 8.8 Other isolates from WPCs 148 8.9 Conclusion 149 References 150 9 Pathogen Contamination in Dairy Manufacturing Environments 154 9.1 Introduction 154 9.2 Pathogenic bacteria 155 9.2.1 Cronobacter species (formerly Enterobacter sakazakii) 155 9.2.2 Escherichia coli 158 9.2.3 Salmonella species 160 9.2.4 Campylobacter jejuni 162 9.2.5 Bacillus cereus 164 9.2.6 Listeria monocytogenes 167 9.2.7 Staphylococcus 169 9.3 Yeasts and moulds 170 9.4 Preventing contamination of dairy products by pathogenic microorganisms 171 9.4.1 Pathogenic bacteria in raw milk 171 9.4.2 Prevention of contamination at the dairy manufacturing plant 171 References 177 10 Biofilm Issues in Dairy Waste Effluents 189 10.1 Introduction 189 10.2 Overview of dairy effluent treatment 190 10.3 Dairy farm waste treatment 192 10.4 Composition of biofilms 193 10.5 Application of biofilms in dairy wastewater treatment 195 10.6 Irrigation systems 196 10.7 Controlling biofilms in waste treatment systems 198 10.8 Conclusion 199 References 200 11 Biofilm Modelling 203 11.1 Introduction 203 11.2 What is a model? 203 11.3 Why construct a model? 204 11.4 Types of model available 205 11.4.1 Probabilistic models 205 11.4.2 Kinetic models 205 11.4.3 Analytical models 206 11.4.4 Numerical models 207 11.5 Modelling dairy biofilms 208 11.6 Example of biofilm modelling 209 11.6.1 Model laboratory system 210 11.6.2 Pipe model 210 11.6.3 Reactor model 219 11.7 Conclusion 226 References 227 12 Biofilm Control in Dairy Manufacturing Plants 229 12.1 Introduction 229 12.2 Factors that influence growth and survival of bacteria in biofilms 229 12.2.1 Temperature 229 12.2.2 Surface materials 232 12.2.3 Nutrients 232 12.2.4 Water 232 12.2.5 Time 233 12.2.6 Cleaning and sanitation 233 12.2.7 Interactions between bacteria in biofilms 234 12.3 Controlling biofilm development in dairy processing equipment 235 12.3.1 Controlling biofilms with standard cleaning practices 235 12.3.2 Changing equipment design 241 12.4 Controlling biofilm development on environmental surfaces 243 12.4.1 Standard cleaning and sanitation practices 243 12.4.2 Moisture 245 12.4.3 Interactions with other microorganisms 246 12.5 Conclusion 247 References 248 Index 253

Read more less

Book SynopsisConfectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles.Trade Review"This book provides food engineers, scientists, technologists and students in research, industry, and food and chemical engineering-related courses with a scientific, theoretical description and analysis of confectionery manufacturing, opening up new possibilities for process and product improvement, relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials" Expofairs, September 2017Table of ContentsPreface xxiii Preface to the second edition xxvii Acknowledgements xxix Part I: Theoretical introduction 1 Principles of food engineering 3 1.1 Introduction 3 1.2 The Damköhler equations 6 1.3 Investigation of the Damköhler equations by means of similarity theory 8 1.4 Analogies 14 1.5 Dimensional analysis 16 1.6 System theoretical approaches to food engineering 19 1.7 Food safety and quality assurance 21 Further reading 22 2 Characterization of substances used in the confectionery industry 23 2.1 Qualitative characterization of substances 23 2.2 Quantitative characterization of confectionery products 33 2.3 Preparation of recipes 49 2.4 Composition of chocolate confectioneries biscuits and wafers made for special nutritional purposes 56 Further reading 60 3 Engineering properties of foods 61 3.1 Introduction 61 3.2 Density 61 3.3 Fundamental functions of thermodynamics 65 3.4 Latent heat and heat of reaction 71 3.5 Thermal conductivity 76 3.6 Thermal diffusivity and Prandtl number 78 3.7 Mass diffusivity and Schmidt number 81 3.8 Dielectric properties 85 3.9 Electrical conductivity 91 3.10 Infrared absorption properties 95 3.11 Physical characteristics of food powders 96 Further reading 107 4 The rheology of foods and sweets 109 4.1 Rheology: its importance in the confectionery industry 109 4.2 Stress and strain 109 4.3 Solid behaviour 115 4.4 Fluid behaviour 120 4.5 Viscosity of solutions 159 4.6 Viscosity of emulsions 161 4.7 Viscosity of suspensions 164 4.8 Rheological properties of gels 166 4.9 Rheological properties of sweets 171 4.10 Rheological properties of wheat flour doughs 183 4.11 Relationship between food oral processing and rheology 193 Further reading 194 5 Introduction to food colloids 197 5.1 The colloidal state 197 5.2 Formation of colloids 199 5.3 Properties of macromolecular colloids 202 5.4 Properties of colloids of association 208 5.5 Properties of interfaces 210 5.6 Electrical properties of interfaces 219 5.7 Theory of colloidal stability: the DLVO theory 221 5.8 Stability and changes of colloids and coarse dispersions 224 5.9 Emulsion instability 233 5.10 Phase inversion 243 5.11 Foams 245 5.12 Gelation as a second-order phase transition 256 Further reading 261 Part II: Physical operations 6 Comminution 265 6.1 Changes during size reduction 265 6.2 Rittinger’s surface theory 266 6.3 Kick’s volume theory 267 6.4 The third or Bond theory 268 6.5 Energy requirement for comminution 268 6.6 Particle size distribution of ground products 269 6.7 Particle size distributions 273 6.8 Kinetics of grinding 275 6.9 Comminution by five-roll refiners 276 6.10 Grinding by a melangeur 280 6.11 Comminution by a stirred ball mill 284 Further reading 289 7 Mixing/kneading 290 7.1 Technical solutions to the problem of mixing 290 7.2 Power characteristics of a stirrer 290 7.3 Mixing time characteristics of a stirrer 292 7.4 Representative shear rate and viscosity for mixing 292 7.5 Calculation of the Reynolds number for mixing 292 7.6 Mixing of powders 294 7.7 Mixing of fluids of high viscosity 300 7.8 Effect of impeller speed on heat and mass transfer 301 7.9 Mixing by blade mixers 302 7.10 Mixing rolls 303 7.11 Mixing of two liquids 304 Further reading 304 8 Solutions 306 8.1 Preparation of aqueous solutions of carbohydrates 306 8.2 Solubility of sucrose in water 308 8.3 Aqueous solutions of sucrose and glucose syrup 309 8.4 Aqueous sucrose solutions containing invert sugar 311 8.5 Solubility of sucrose in the presence of starch syrup and invert sugar 312 8.6 Rate of dissolution 312 8.7 Solubility of bulk sweeteners 315 Further reading 316 9 Evaporation 317 9.1 Theoretical background: Raoult’s law 317 9.2 Boiling point of sucrose/water solutions at atmospheric pressure 318 9.3 Application of a modification of Raoult’s law to calculate the boiling point of carbohydrate/water solutions at decreased pressure 319 9.3.1 Sucrose/water solutions 319 9.3.2 Dextrose/water solutions 319 9.3.3 Starch syrup/water solutions 319 9.3.4 Invert sugar solutions 319 9.3.5 Approximate formulae for the elevation of the boiling point of aqueous sugar solutions 320 9.4 Vapour pressure formulae for carbohydrate/water solutions 323 9.5 Practical tests for controlling the boiling points of sucrose solutions 330 9.6 Modelling of an industrial working process for hard boiled sweets 331 9.7 Boiling points of bulk sweeteners 335 Further reading 335 10 Crystallization 337 10.1 Introduction 337 10.2 Crystallization from solution 337 10.3 Crystallization from melts 355 10.4 Crystal size distributions 371 10.5 Batch crystallization 374 10.6 Isothermal and non-isothermal recrystallization 375 10.7 Methods for studying the supermolecular structure of fat melts 376 10.8 Crystallization of glycerol esters: Polymorphism 381 10.9 Crystallization of cocoa butter 385 10.10 Crystallization of fat masses 398 10.11 Crystallization of confectionery fats with a high trans-fat portion 411 10.12 Modelling of chocolate cooling processes and tempering 414 10.13 EU programme ProPraline 421 Further reading 422 11 Gelling emulsifying stabilizing and foam formation 424 11.1 Hydrocolloids used in confectionery 424 11.2 Agar 424 11.3 Alginates 429 11.4 Carrageenans 432 11.5 Furcellaran 437 11.6 Gum arabic 437 11.7 Gum tragacanth 438 11.8 Guaran gum 439 11.9 Locust bean gum 439 11.10 Pectin 440 11.11 Starch 444 11.12 Xanthan gum 447 11.13 Gelatin 448 11.14 Egg proteins 453 11.15 Foam formation 458 Further reading 466 12 Transport 468 12.1 Types of transport 468 12.2 Calculation of flow rate of non-newtonian fluids 468 12.3 Transporting dessert masses in long pipes 470 12.4 Changes in pipe direction 471 12.5 Laminar unsteady flow 472 12.6 Transport of flour and sugar by airflow 472 Further reading 477 13 Pressing 478 13.1 Applications of pressing in the confectionery industry 478 13.2 Theory of pressing 478 13.3 Cocoa liquor pressing 480 Further reading 482 14 Extrusion 483 14.1 Flow through a converging die 483 14.2 Feeders used for shaping confectionery pastes 491 14.3 Extrusion cooking 495 14.4 Roller extrusion 497 Further reading 500 15 Particle agglomeration: instantization and tabletting 501 15.1 Theoretical background 501 15.2 Processes of agglomeration 512 15.3 Granulation by fluidization 514 15.4 Tabletting 516 Further reading 524 Part III: Chemical and complex operations: stability of sweets: artisan chocolate and confectioneries 16 Chemical operations (inversion and caramelization) ripening and complex operations 527 16.1 Inversion and caramelization 527 16.2 Acrylamide formation 538 16.3 Alkalization of cocoa material 540 16.4 Ripening 542 16.5 Complex operations 545 16.6 Drying/frying baking and roasting 562 Further reading 577 17 Water activity shelf life and storage 579 17.1 Water activity 579 17.2 Shelf life and storage 594 17.3 Storage scheduling 601 Further reading 602 18 Stability of food systems 604 18.1 Common use of the concept of food stability 604 18.2 Stability theories: types of stability 604 18.3 Shelf life as a case of marginal stability 606 18.4 Stability matrix of a food system 607 Further reading 608 19 Artisan chocolate and confectioneries 609 19.1 Actuality of artisanship in the confectionery practice 609 19.2 The characteristics of the artisan products 609 19.3 Raw materials and machinery 610 19.4 The characteristics of the artisan confectionery technologies 611 19.5 Managing an artisan workshop 611 19.6 An easy and effective shaping technology for producing praline bars 612 Further reading 614 Part IV: Appendices 1 Data on engineering properties of materials used and made by the confectionery industry 617 A1.1 Carbohydrates 617 A1.2 Oils and fats 626 A1.3 Raw materials semi-finished products and finished products 626 2 Comparison of Brix and Baumé concentrations of aqueous sucrose solutions at 20 ∘C(68 ∘F) 643 3 Survey of fluid models: some trends in rheology 645 A3.1 Decomposition method for calculation of flow rate of rheological models 645 A3.1.1 The principle of the decomposition method 645 A3.1.2 Bingham model 646 A3.1.3 Casson models 647 A3.1.4 Herschel–Bulkley–Porst–Markowitsch–Houwink (HBPMH) (or generalized Ostwald–de Waele) model 651 A3.1.5 Ostwald–de Waele model (The power law) 653 A3.2 Calculation of the friction coefficient (ξ) of non-newtonian fluids in the laminar region 653 A3.3 Tensorial representation of constitutive equations: The fading memory of viscoelastic fluids 654 A3.3.1 Objective derivatives and tensorial representation of constitutive equations 654 A3.3.2 Boltzmann’s equation for the stress in viscoelastic solids: The fading memory of viscoelastic fluids 656 A3.3.3 Constitutive equations of viscoelastic fluids 657 A3.3.4 Application of the constitutive equations to dough rheology 658 A3.3.5 Rheological properties at the cellular and macroscopic scale 659 A3.4 Computer simulations in food rheology and science 660 A3.5 Ultrasonic and photoacoustic testing 660 A3.5.1 Ultrasonic testing 660 A3.5.2 Photoacoustic testing 661 Further reading 661 4 Fractals 663 A4.1 Irregular forms: fractal geometry 663 A4.2 Box-counting dimension 664 A4.3 Particle-counting method 665 A4.4 Fractal backbone dimension 666 Further reading 666 5 Introduction to structure theory 668 A5.1 The principles of the structure theory of blickle and seitz 668 A5.1.1 Attributes and their relations: structure 668 A5.1.2 Structure of attributes: a qualitative description 669 A5.1.3 Hierarchic structures 670 A5.1.4 Structure of measure: a quantitative description 670 A5.1.5 Conservative elements: conservative substantial fragments 670 A5.1.6 New way of looking 672 A5.2 Modelling a part of fudge processing plant by structure theory 673 Further reading 674 6 Technological layouts 675 Further reading 686 References 687 Index 737

Read more less

Book SynopsisThe latest research on the health benefits and optimal processing technologies of herbs and spices This book provides a comprehensive overview of the health benefits, analytical techniques used, and effects of processing upon the physicochemical properties of herbs and spices. Presented in three parts, it opens with a section on the technological and health benefits of herbs and spices. The second part reviews the effect of classical and novel processing techniques on the properties of herbs/spices. The third section examines extraction techniques and analytical methodologies used for herbs and spices. Filled with contributions from experts in academia and industry, Herbs, Spices and Medicinal Plants: Processing, Health Benefits and Safety offers chapters covering thermal and non-thermal processing of herbs and spices, recent developments in high-quality drying of herbs and spices, conventional and novel techniques for extracting bioactive compounds from Table of ContentsList of Contributors xi 1 Thermal Processing of Herbs and Spices 1Anjali H. Kurup, Shweta Deotale, Ashish Rawson, and Ankit Patras 1.1 Introduction 1 1.2 Thermal Processing of Spices 2 1.2.1 Cooking and Roasting of Spices 2 1.2.2 Blanching 9 1.2.3 High-Pressure Steam Treatment 10 1.2.4 Electromagnetic Energy (Microwave) Treatment 12 1.3 Thermal Processing of Herbs 13 1.4 Conclusion 16 References 17 2 Non-Thermal Processing of Herbs and Spices 23Camila A. Perussello 2.1 Introduction 23 2.2 Ozone 25 2.3 Irradiation 28 2.4 Pulsed Electric Field 31 2.5 Pulsed Light 33 2.6 Fumigation with Ethylene Dioxide 34 2.7 High Pressure CO2 Coupled with Ultrasound 36 2.8 Cold Plasma 37 2.9 Conclusions 39 References 39 3 Recent Developments in High-Quality Drying of Herbs and Spices 45Wei Jin, Min Zhang, Weifeng Shi, and Arun S. Mujumdar 3.1 Introduction 45 3.2 Novel Combined Drying Methods 46 3.2.1 Solar-Related Combined Drying Methods 47 3.2.2 Microwave-Related Combined Drying Methods 53 3.2.3 Other Energy Sources-Related Combined Drying Methods 59 3.3 Other Innovative Drying Methods 61 3.4 Conclusion and Suggestions for Future Research 62 Acknowledgments 63 References 63 4 Conventional Extraction Techniques for Bioactive Compounds from Herbs and Spices 69Md Abu Bakar Siddique, Katerina Tzima, Dilip K. Rai, and Nigel Brunton 4.1 Introduction 69 4.2 Principles of Extraction 70 4.2.1 Solid–Liquid Extraction 70 4.2.2 Liquid–Liquid Extraction 74 4.3 Factors Affecting Extraction 76 4.3.1 Solid–Liquid Extraction 76 4.3.2 Liquid–Liquid Extraction 79 4.3.3 Soxhlet Extraction 82 4.4 Optimized Extraction Techniques for Herbs and Spices 85 4.5 Conclusion 85 References 88 5 Novel Extraction Techniques for Bioactive Compounds from Herbs and Spices 95Andrea P. Sánchez-Camargo, Lidia Montero, Jose A. Mendiola, M. Herrero, and E. Ibáñez 5.1 Introduction 95 5.2 Pressurized Liquid Extraction (PLE) 96 5.2.1 Description of the Technique 96 5.2.2 Applications of PLE to Herbs and Spices 98 5.3 Supercritical Fluid Extraction (SFE) 101 5.3.1 Description of the Technique 101 5.3.2 Applications of SFE to Herbs and Spices 103 5.4 Ultrasound-Assisted Extraction (UAE) 105 5.4.1 Description of the Technique 105 5.4.2 Applications of UAE to Herbs and Spices 106 5.5 Microwave-Assisted Extraction (MAE) 108 5.5.1 Description of the Technique 108 5.5.2 Applications of MAE to Herbs and Spices 109 5.6 Enzyme-Assisted Extraction (EAE) 112 5.6.1 Description of the Technique 112 5.6.2 Applications of EAE to Herbs and Spices 113 5.7 Integration of Different Extraction Techniques 115 5.7.1 Ultrasound–Microwave-Assisted Extraction (UMAE) 115 5.7.2 Enzyme-Based–Ultrasound–Microwave-Assisted Extraction (EUMAE) 116 5.7.3 Supercritical Fluid Extraction–Pressurized Fluid Extraction (SFE–PLE) 116 5.7.4 Supercritical Fluid Extraction Assisted by Ultrasound (SFE–UAE) 118 5.8 Conclusions and Future Outlook 120 Acknowledgments 121 References 121 6 Approaches to Analytical Techniques – Characterizing Phytochemicals in Verbascum spp. 129Anna-Maria Keaveney, Ambrose Furey, and Brigid Lucey 6.1 Introduction 129 6.2 The Challenge of Complexity 134 6.3 Extraction Processes 137 6.4 Separation and Detection 140 6.4.1 Thin Layer Chromatography (TLC) and High-Performance Thin Layer Chromatography (HPTLC) 143 6.4.2 High-Performance Liquid Chromatography (HPLC) 146 6.4.3 Gas Chromatography (GC) 147 6.4.4 Ion Exchange Chromatography, Size Exclusion Chromatography, Capillary Electrophoresis 147 6.4.5 Hyphenated Techniques (LC–MS, GC–MS, LC–NMR) 148 6.4.6 TLC Bioautography 149 6.4.7 Spectroscopic Methods 150 6.5 Chemical Characterization 151 6.5.1 Iridoid Glycosides 153 6.5.2 Flavonoids 158 6.5.3 Phenylethanoid/Phenylproponoid Glycosides 159 6.5.4 Saponins 160 6.5.5 Spermine Alkaloids 161 6.5.6 Polysaccharides 161 6.5.7 Other Constituents 162 6.6 Discussion 162 6.7 Conclusion 165 Funding and Acknowledgments 166 References 166 7 Purification and Isolation Techniques for Enrichment of Bioactive Phytochemicals from Herbs and Spices 177Ramón Aznar and Dilip K. Rai 7.1 Introduction 177 7.2 How to Approach Purification and Isolation 178 7.3 Purification Techniques 180 7.3.1 Liquid–Liquid Fractionation 180 7.3.2 Solid-Phase Extraction 181 7.3.3 Preparative Liquid Chromatography 185 7.3.4 Hydrolysis 194 7.3.5 Membrane Filtration 195 7.3.6 Recrystallization 195 7.3.7 Other Techniques 197 7.4 Example of Purification and Isolation 198 7.5 Challenges and Future Trends 199 References 201 8 Medicinal Properties of Herbs and Spices: Past, Present, and Future 207Celia Rodríguez-Pérez and Ramón Aznar 8.1 Introduction 207 8.2 Historical Uses of Herbs and Spices 208 8.3 Herbs and Spices in the Prevention and Treatment of Chronic Diseases 210 8.3.1 Anticancer Properties 210 8.3.2 Anti-inflammatory Properties 230 8.3.3 Antidiabetic Properties 231 8.3.4 Antiobesity Properties 233 8.3.5 Hypolipidemic Properties 233 8.3.6 Influence on Digestive Stimulation 235 8.3.7 Antihypertensive Properties 236 8.3.8 Protection Against Alzheimer’s Disease 236 8.3.9 Hepatoprotective Properties 237 8.4 Interaction and Potential Side Effects 238 8.5 Future Trends 239 Abbreviations 239 References 240 9 Synergy in Whole Plant Medicine: Crataegus spp.: An Example 251Mary C. Tassell, Anne-Maria Keaveney, Rosari Kingston, Deirdre Gilroy, Mary Lehane, Brigid Lucey, and Ambrose Furey 9.1 Introduction 251 9.2 Cardiovascular Diseases 252 9.3 Crataegus spp. 252 9.4 Synergy 254 9.4.1 Dose–Effect Approaches 257 9.4.2 Effect-Based Approaches 260 9.5 Mechanisms of Action 262 9.5.1 Multitarget Effects 264 9.5.2 Pharmacokinetic or Physicochemical Effects (Enhanced Bioavailability, Improved Solubility, or Improved Resorption Rate) 264 9.5.3 Interactions with the Antibiotic Resistance Mechanisms of Bacteria 264 9.5.4 Improved Effectiveness by, for Example, Elimination or Neutralization of Adverse or Toxic Effects 265 9.6 Crataegus spp. – a Review 266 9.6.1 Published Papers 266 9.6.2 Multitarget Effects 270 9.7 General Considerations 272 9.7.1 Lack of a Precise Definition for Combination Effects 272 9.7.2 Heterogeneity of Studies 273 9.7.3 Preparations Used 273 9.7.4 Absorption and Bioavailability 274 9.8 Conclusion 275 Funding and Acknowledgments 276 References 276 10 Potential Applications of Polyphenols from Herbs and Spices in Dairy Products as Natural Antioxidants 283Katerina Tzima, Nigel P. Brunton, Alka Choudhary, and Dilip K. Rai 10.1 Introduction 283 10.2 Implications in the Use of Herbs and Spices as Natural Antioxidants in Milk and Dairy Products 284 10.2.1 Effect of Phenolic Concentration on Milk and Dairy Products 284 10.2.2 Effect of Phenolics on the Organoleptic Properties of Dairy Products 285 10.2.3 Effect of Phenolics on the Protein Stability of Milk and Dairy Products 287 10.2.4 Effect of Indigenous Antioxidant Compounds (Chlorophyll) on the Color of Milk and Dairy Products 288 10.3 Milk and Dairy Products as Carriers of Natural Antioxidants 288 10.3.1 Butter and Dairy Spreads as Carriers of Natural Antioxidants 289 10.3.2 Cheese as a Carrier of Natural Antioxidants 290 10.3.3 Ghee as a Carrier of Natural Antioxidants 291 10.3.4 Sandesh as a Carrier of Natural Antioxidants 292 10.3.5 Yogurt as a Carrier of Natural Antioxidants 293 10.3.6 Ice Cream as a Carrier of Natural Antioxidants 294 Abbreviations 294 References 294 11 Biotic and Abiotic Safety Concerns for Herbs and Spices 301Manja Zec and Maria Glibetic 11.1 Natural Products in Science – “Generally Recognized as Safe?” 303 11.2 Herbs and Spices – Reported Adverse Effects and Adverse Drug Reactions 304 11.3 (A)Biotic Factors Incorporated in the Foodchain and Influencing the Safety of Herbal Consumption 306 11.4 Herbal Product Safety Concerns – Advances in Identification and Regulatory Framework 309 References 313 12 Adverse Human Health Effects and Regulation of Metal Contaminants in Terrestrial Plant-Derived Food and Phytopharmaceuticals 321Ciara-Ruth Kenny, Brigid Lucey, and Ambrose Furey 12.1 Introduction 321 12.2 Sources of Environmental Metal Impurities Contributing to Plant Material Contamination 323 12.2.1 Soil and Surrounding Rhizosphere 324 12.2.2 Air 326 12.2.3 Water (Ground-, Surface- and Waste-water) 327 12.2.4 Processing, Packaging, Storage, and Preparation 327 12.3 Overview of Metal Uptake Systems in Plants 328 12.4 Human Exposure to Metals in Plant-Derived Food and Associated Regulation 328 12.4.1 Aluminum (Al) 335 12.4.2 Arsenic (As) 336 12.4.3 Cadmium 342 12.4.4 Chromium (Cr) 346 12.4.5 Lead (Pb) and Mercury (Hg) 348 12.5 Metals in Phytopharmaceuticals and Associated Regulation 349 12.5.1 Phytopharmaceuticals 349 12.5.2 Current European Regulatory Guidelines: The Herbal Directive Scheme 349 12.5.3 Current Quality Criteria for Metal Impurities 351 12.5.4 Key Issues 354 12.6 Metal Contaminants in Supplements: An Overview 356 12.7 Conclusion 356 Declaration of Interest 357 Funding and Acknowledgments 357 References 357 Index 377

Read more less

Book SynopsisFood safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more. This revised edition has been updated with the latest information on food safety. It addresses all the topics pertinent to a full understanding of keeping the food we eat safe. Each chapter of Food Safety: The Science of Keeping Food Safe, Second Edition proceeds from introductory concepts and builds towards a sophisticated treatment of the topic, allowing the reader to take what knowledge is required for understanding food safety at a wide range of levels. Illustrated with photographs and examples throughout, this new edition also boasts 4 new chapters covering radioactivity in food; food terrorism; food authenticity; and food supplements. This second edition has been revised and updated throughout to include the latesTable of ContentsAcknowledgements xiv 1 Introduction 1 Introduction 1 A brief history of food safety 1 Evolution of cellular protection mechanisms 2 2 Food Risk 13 Introduction 13 What is risk? 14 Measuring hazard 16 Determining risk 18 Acceptable risk 23 Risk versus benefit 26 Risk perception 27 The precautionary principle 30 Food risk assessment 31 Relative risk and risk ranking 33 Risk management 33 Risk communication 36 Quantitative risk assessment 36 Take home messages 45 Further reading 45 3 Bacteria 46 Introduction 46 The discovery of bacteria 47 The biology of bacteria 52 The bacterial ecology of food 61 Human bacterial pathogens on food 62 Gastroenteritis 63 Food-borne pathogenic bacteria 63 Take home messages 101 Further reading 102 4 Viruses 103 Introduction 103 The discovery of viruses 103 The biology of viruses 105 Diseases caused by viruses and mechanisms of viral transmission 108 Other food-borne viruses 115 Take home messages 116 Further reading 116 5 Parasites 117 Introduction 117 What are parasites? 117 Flatworms – Platyhelminthes 118 Tapeworms – Cestodes 118 Flukes – Trematodes 121 Nematodes 124 Protozoa 130 Take home messages 140 Further reading 140 6 Bovine Spongiform Encephalopathy (BSE) 141 Introduction 141 The history of BSE 141 The epidemiology of BSE in England 142 Spongiform encephalopathies 143 Prions 143 The symptoms of BSE 145 BSE cases in the UK 146 BSE transmission and the origins of PrPSC 146 The risk to human consumers of BSE beef – nvCJD 149 The politics of BSE and implications for food safety worldwide 153 BSE incidence around the world 153 Take home messages 154 Further reading 155 7 Chemical Contaminants 156 Introduction 156 Pesticides 157 Insecticides 164 Herbicides 185 Fungicides 187 Veterinary medicines 192 Growth promoting chemicals 203 Fertilisers 208 Natural environmental chemicals 210 Non-agricultural environmental pollutants 213 Residues monitoring programmes 217 Dietary intake and risk to human consumers 218 Take home messages 219 Further reading 219 8 Natural Toxins 220 Introduction 220 Why produce natural toxins? 221 Natural toxins in the human food chain 222 Plant toxins 224 Mycotoxins 237 Phytohaemagglutinins in beans 241 Bacterial toxins 243 Phytoestrogens 243 Take home messages 243 Further reading 243 9 Endocrine Disrupting Chemicals 244 Introduction 244 The first observations of xenoestrogens’ effects 245 Estrogen receptors – ERs 246 Molecular requirements for estrogenicity 247 Estrogens are present in both males and females 247 Xenoestrogens 248 Population level effects of exposure to xenoestrogens 261 The positive health effects of xenoestrogens 264 Take home messages 265 Further reading 265 10 Genetically Modified Food 266 Introduction 266 A brief introduction to nucleic acids, genetics and molecular biology 267 Nucleic acids 267 Converting the genetic code into a protein 268 The history of GM crops 271 The tools of the genetic engineer 272 Glyphosate-resistant crops 274 Insect-protected crops – BT toxin 275 GM crops with enhanced flavour or nutritional properties 276 What happens if humans eat GM crops or foods made from them? 277 Changed biochemistry in GM crops 278 What is the effect of eating DNA and RNA? 278 GM animals 279 Take home messages 279 Further reading 279 11 Colours, Flavours and Preservatives 280 Introduction 280 Food colours 282 Flavours 290 Preservatives 305 Take home messages 319 Further reading 319 12 Food Irradiation 320 Introduction 320 Different types of radioactivity 321 How irradiation kills cells 323 The history of food irradiation 324 The effect of radiation on microorganisms 325 How is food irradiated? 326 The effects of irradiation on food chemistry 326 The effects of irradiation on vitamins 327 Radiation dose 331 Does irradiation make food radioactive? 332 Health effects of food irradiation 332 The use of food irradiation around the world 333 Take home messages 334 Further reading 334 13 Food Safety and the Unborn Child 335 Introduction 335 ‘You are what your mother ate’ 335 Growth and development of the embryo and fetus 337 Effects of food chemical contaminants 344 Effects of microbiological contaminants 345 Effects on ova and sperm 346 Take home messages 347 Further reading 347 14 Organic Food 349 Introduction 349 What does ‘organic’ mean? 350 The history and philosophy of organic farming 351 Demand for organic food 352 Organic farming methods 352 Organic farming legislation 353 Organic fertilisers 354 Organic pest control 355 Organic weed control 355 Animal health remedies 356 Food processing 356 Is organic food better for you? 357 Myths and facts about organic food 361 Take home messages 364 Further reading 365 15 Food Allergy 367 Introduction 367 What is an allergy? 368 The basics of immunology 368 Immunity and the immune response 368 Sensitisation 371 Food allergies 373 The genetics of allergy 373 Food allergens 374 Milk allergy 375 Peanut allergy 377 Soy allergy 380 Nut allergies 381 Seafood allergies 383 Gluten allergy (coeliac disease) 386 Allergy to eggs 389 Allergen cross-reactivity 390 Banana/latex allergy 390 Food additives allergy 392 Why is the incidence of food allergies increasing? 392 A cautionary note 393 Take home messages 393 Further reading 394 16 Food Legislation 395 Introduction 395 Legal processes – how laws are made 397 A very brief history of food law 398 Food legislation around the world 399 Food legislation in the USA 399 Food legislation in the UK 402 Food legislation in New Zealand 405 Policing food legislation 407 Does food legislation reduce risks to consumers? 410 Case example – non-compliance follow-up 410 The relevance of national food legislation in a global food market 411 Take home messages 412 Further reading 412 17 Radioactivity in Food 413 Introduction 414 What is radioactivity? 415 Effects of radiation on cells: Health implications 418 Energies and penetration powers of radiation 419 How cells protect themselves against exposure to radioactivity 420 Effects of radiation on cells and implications for health 422 Radioactivity dose 424 Natural radioactivity 425 Nuclear power stations 426 Chernobyl disaster (1986) 429 Fukushima Daiichi disaster (2011) 431 Alexander Litvinenko (2006) 434 Radioactive emissions from non]reactor sources 435 Background radioactivity 436 Where do radioisotopes go in the body and what effects do they have? 437 Radioactivity in food 439 Measuring radioactivity in food 440 Liquid scintillation counting 443 Is there a safe radioactivity exposure level? 447 Take home messages 450 Further reading 450 18 Food Supplements 452 Introduction 452 Nomenclature 453 Types of food supplements 453 Herbal remedies 453 Herbal remedies: The final word 461 Homeopathy 463 Amino acids and proteins 464 Vitamins 465 Dietary elements (minerals) 466 Essential fatty acids 468 Fish oil supplements 471 Bodybuilding supplements 472 Food and health…the development of food supplements 474 Synthesis of vitamin C 474 Definition of a medicine and approval for marketing 474 Food supplements are regulated as foods 475 Do food supplements have health benefits? 476 Are food supplements necessary? 476 Questionable marketing claims for food supplements 478 Changes in regulation of food supplements 478 When is a food a medicine? 480 What is a medicinal claim? 481 Take home messages 483 Further reading 483 19 Food Terrorism 484 Introduction 484 What is a terrorist act? 484 The terrorist threat 485 Pharmaceutical terrorism 485 Tamper]proof packaging 485 Food extortion 486 Razor blades, pins, caustic soda and slivers of glass in baby food 486 Tamper]proof packaging for baby food 486 The New Zealand botulinum toxin in milk threat (2013) 486 New Zealand 1080 in infant formula threat (2014) 487 What is 1080? 488 Political issues underpinning the 1080 threat 489 The 1080 threat unfolds… 489 The Wisconsin (US) chlordane incident (1996) 490 Biological agents in food terrorism 492 1984 Rajneeshee bioterror attack 492 Is food terrorism a significant threat? 493 The WHO’s response to the risk of food terrorism 493 Preventing food terrorism 494 Dealing with a food terrorism event 495 Take home messages 496 Further reading 497 20 Food Authenticity 498 Introduction 498 Food fraud 499 Ma ̄nuka honey 499 Ma ̄nuka honey authenticity 501 Australian mā nuka honey 502 Fake mānuka honey prosecution 502 Olive oil authenticity 502 Composition of olive oil compared with other vegetable oils 503 Free fatty acids versus total fatty acids 503 Using fatty acids to authenticate olive oils 503 Pheophytins and pyropheophytins 505 Sensory tests 505 Italian olive oil scandal 507 Toxic oil syndrome, Spain (1981) 508 Analytical methods 510 Gas–liquid chromatography 510 High performance liquid chromatography 511 Nuclear magnetic resonance spectroscopy 514 The use of NMR to check instant coffee authenticity 515 Isotopic ratios 515 Isotopic ratio mass spectrometry 516 Orange juice adulteration 517 Animal products 518 Immunological species identification in food 519 Using DNA technology to identify animal species in food 519 Policing food authenticity 520 Operation OPSON 520 The European horsemeat scandal (2013) 522 Food authenticity legislation 522 Food fraud, humane farming and environmental awareness 526 New Zealand free]range egg fraud (2010–2011) 526 Food fraud in the US 527 Traceability 527 Genetically modified organisms and traceability 529 Take home messages 530 Further reading 530 Index 531

Read more less

Book SynopsisA guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers' food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives. The use of essential oils fills the need for more natural preservativesto extend the shelf-life and maintaining the safety of foods. Essential Oils in Food Processing offers researchers in food science a guide to the chemistry, safety and applications of these easily accessible and eco-friendly substances. The text offers a review of essential oils components, history, source and their application in foods and explores common and new extraction methods of essential oils from herbs and spices. The authors show how to determine the chemical composition of essential oils as well as an explanation of the antimicrobial and antioxidTable of ContentsList of Contributors xi Acknowledgements xv Introduction xvii 1 Essential Oils and Their Characteristics 1M.C.T. Duarte, R. Duarte, R.A.F. Rodrigues and M.V.N. Rodrigues 1.1 Introduction 1 1.1.1 Chemical Characteristics of Essential Oils 1 1.1.2 Factors Influencing the Quantity and Quality of Essential Oil in Plants 8 1.1.3 Pathogens Attack 8 1.1.4 Environmental Factors 9 1.1.5 Hydric Stress 12 1.1.6 Plant Nutrition 13 1.1.7 Genetic Factors and Chemical Diversity 14 1.2 Conclusions 15 References 15 2 Extraction Methods of Essential Oils From Herbs and Spices 21Shahin Roohinejad, Mohamed Koubaa, Francisco J. Barba, Sze Ying Leong, Anissa Khelfa, Ralf Greiner and Farid Chemat 2.1 Introduction 21 2.2 Conventional Methods of Extraction 22 2.2.1 Hydrodistillation 22 2.2.2 Steam Distillation 27 2.2.3 Solvent Extraction 28 2.3 Novel Extraction Methods 32 2.3.1 Supercritical Fluid Extraction 32 2.3.2 Ultrasound‐Assisted Extraction 34 2.3.2.1 Ultrasound‐Assisted Solvent Extraction 34 2.3.2.2 Combination of UAE with Other Techniques 35 2.3.3 Ohmic‐Assisted Hydrodistillation 37 2.3.4 Pulsed Electrical‐Assisted Extraction 38 2.3.5 Microwave‐Assisted Extraction 40 2.3.5.1 Vacuum Microwave Hydrodistillation (VWHD) 40 2.3.5.2 Microwave Hydrodiffusion and Gravity (MHG) 42 2.3.5.3 Solvent‐Free Microwave Extraction (SFME) 43 2.4 Conclusions 44 Acknowledgements 44 References 45 3 Identification of Essential Oil Components 57Elena E. Stashenko and Jairo Rene Martinez 3.1 Introduction 57 3.2 Essential Oils as Multicomponent Complex Mixtures 59 3.2.1 Classification and Main Components 59 3.2.2 Compositional Variation and Dependence on Internal and External Factors 61 3.2.3 Essential Oil Isolation and Preparation for Chromatographic Analysis 62 3.3 Essential Oil Component Identification 65 3.3.1 Gas Chromatography 67 3.3.1.1 Columns 70 3.3.1.2 Injection Systems 71 3.3.1.3 Detection Systems 72 3.3.2 Retention Indices 77 3.3.3 Mass Spectrometry 82 3.3.3.1 Ionisation Processes 83 3.3.3.2 Ion Types and Fragmentation Patterns 84 3.3.3.3 Mass Spectra Interpretation 85 3.3.4 Hyphenated Techniques 95 3.4 GC‐MS 95 3.4.1 Tandem Methods 103 3.4.2 Multidimensional and Comprehensive Techniques 106 3.5 Isolation of Individual Components or Enriched Fractions 110 3.6 Conclusions 111 References 112 4 Chemical Composition of Essential Oils 119Hassan Eslahi, Nafiseh Fahimi and Ali Reza Sardarian 4.1 Introduction 119 4.2 Chemical Composition of Essential Oils 124 4.2.1 Terpenes and Terpenoids 124 4.2.2 Aromatic Compounds 127 4.3 Synthesis and Biosynthesis of Essential Oils 127 4.3.1 Terpenes and Terpenoids 130 4.3.2 Sesquiterpenes and Sesquiterpenoids 147 4.3.3 Aromatic Compounds 154 4.4 Effective Factors on the Composition of Essential Oils 155 References 157 5 Basic Structure, Nomenclature, Classification and Properties of Organic Compounds of Essential Oil 173Iuliana Vintilă 5.1 Introduction 173 5.1.1 Antioxidant Properties 177 5.1.1.1 DPPH Assay 178 5.1.1.2 The Bleaching Assay 181 5.1.2 Anti‐Microbial and Anti‐Viral Activity 182 5.1.3 Anti‐Aflatoxigenic Activity 182 5.1.4 Anti‐Inflammatory, Analgesic, Antipyretic, Pro‐Kinetic and Pro‐Immunity Activity (Pharmacologic Properties) 182 5.1.5 Anti‐Carcinogenic and Cytotoxicity Activity 183 5.2 Final Conclusions 183 References 187 6 Antimicrobial Activity of Essential Oil 191Saeedeh Shojaee‐Aliabadi, Seyede Marzieh Hosseini and Liela Mirmoghtadaie 6.1 Chemical Composition of Essential Oils 191 6.1.1 Terpene Origin Compounds 191 6.1.2 Aromatic Compounds 193 6.2 Antimicrobial Activity of Essential Oils 193 6.3 Synergistic and Antagonism Effect of Essential Oils with Other Antimicrobials 206 6.4 Interaction Between Essential Oils and Essential Oils with Other Food Antimicrobials 207 6.5 Food Packaging Containing Essential Oils 207 6.5.1 Antimicrobial Activity of Packaging Containing Essential Oils 207 6.5.1.1 Biopolymers 208 6.5.1.2 Synthetic Polymers 209 6.5.2 Antimicrobial Activity of Packaging in Vapor Phase 210 6.5.3 Release Properties of Essential Oils From Packaging 211 6.6 Encapsulation of Essential Oils 212 6.7 Application of Essential Oils as Antimicrobial Agents in Different Food Products 214 6.7.1 Bakery Products 214 6.7.2 Dairy Products 216 6.7.3 Meat Products 217 6.7.4 Fruits and Vegetables 218 6.7.5 Others 219 References 219 7 Bioactivity of Essential Oils Towards Fungi and Bacteria: Mode of Action and Mathematical Tools 231Antonio Bevilacqua, Barbara Speranza, Marianne Perricone, Milena Sinigaglia and Maria Rosaria Corbo 7.1 The Main Traits of Essential Oils 231 7.2 Antibacterial Activity of EOs 233 7.2.1 Effect on Cell Morphology 234 7.2.2 Disruption of the Outer Membrane of Gram‐Negative Bacteria 235 7.2.3 Effect on the Cytoplasmatic Membrane 235 7.2.4 Homeostasis, Enzymes and Other Activities 235 7.2.5 Changes in Proteome and Transcriptome 236 7.2.6 EOs and Bacterial Spores 236 7.3 Antifungal Activity of EOs 237 7.4 Mathematical Tools 237 7.4.1 Bacteria and Yeasts 237 7.4.2 Filamentous Fungi 239 7.4.3 Fractional Inhibitory Index 241 References 241 8 Antioxidant Activity of Essential Oils in Foods 247Seyed Mohammad Bagher Hashemi, Shima Bazgir Khorram and Maryam Sohrabi 8.1 Introduction 247 8.2 In Vitro Antioxidant Activity of Essential Oils 248 8.3 Edible Oils and Fats 250 8.4 Meat and Poultry Products 257 8.5 Dairy Products 260 8.6 Conclusions 261 References 261 9 Mode of Antioxidant Action of Essential Oils 267Riccardo Amorati and Mario C. Foti 9.1 Introduction 267 9.2 Lipid Oxidation and Antioxidant Activity of Chemical Compounds 269 9.3 Methods for Determining the Antioxidant Properties of Chemicals 274 9.3.1 Autoxidation of a Substrate 275 9.3.2 TBARS (Thiobarbituric Acid Reactive Species) 275 9.3.3 The Rancimat Test 276 9.3.4 ORAC Assay 276 9.3.5 DPPH Test 276 9.4 Antioxidant Activity of Essential Oils 277 9.4.1 Essential Oils Components 277 9.4.2 Antioxidant Activity of Essential Oils 280 9.4.3 Antioxidant Activity of Films, Edible Coatings and Nanomaterials Containing EOs 283 9.5 Antioxidant Activity of EOs in Real Food Samples 284 9.5.1 EOs Directly Added to Food 284 9.5.1.1 Fish 284 9.5.1.2 Meat 284 9.5.1.3 Oil 285 9.5.2 EOs in Modified Atmosphere Packaging 285 9.5.3 Edible Coatings 287 9.6 Conclusions 287 References 287 10 Principles of Sensory Evaluation in Foods Containing Essential Oil 293Emma Mani‐Lopez, Ana Cecilia Lorenzo‐Leal, Enrique Palou and Aurelio Lopez‐Malo 10.1 Introduction 293 10.2 Sensory Aspects of Essential Oils 294 10.2.1 Selected Examples 295 10.3 Desirable Applications of Essential Oils and Their Relation with Sensory Analysis 296 10.3.1 Antimicrobial Applications 296 10.3.2 Antioxidant Applications 296 10.3.3 Other Applications 297 10.4 The Relationship Between Composition of Essential Oils and Sensory Properties 297 10.5 Factors Influencing Sensory Measurements 300 10.5.1 Physiological Factors 300 10.5.2 Psychological Considerations 300 10.5.3 Other Factors 302 10.6 Selection and Training of Panelists 303 10.6.1 Panelists for Descriptive Testing 303 10.6.2 Trained Descriptive Panel 304 10.6.3 Selection and Training of Panelists for Discrimination Tests 305 10.7 Sample Preparation 305 10.8 Sensory Analysis Methods 309 10.9 Descriptive Tests 310 10.10 Discrimination Tests 313 10.11 Time‐Intensity Methods 315 10.12 Preference Tests 315 10.13 Sensory Analysis Reports 316 10.14 New Approaches to Reduce Undesirable Sensory Effects of Essential Oils 320 References 320 11 Global Regulation of Essential Oils 327Ismail Es, Amin Mousavi Khaneghah and Hamid Akbariirad 11.1 Introduction 327 11.2 Global Institutions Involved in Essential Oil Regulation 328 11.2.1 World Health Organisation (WHO) 329 11.2.2 Food and Agriculture Organisation of the United Nations (FAO) 330 11.2.3 FAO/WHO Codex Alimentarius Commission (CAC) 332 11.2.4 International Organisation for Standardisation (ISO) 332 11.2.5 Food and Drug Administration (FDA) 333 11.2.6 EU Commission 335 11.2.7 United States Department of Agriculture (USDA) 335 11.2.8 Essential Oil Association of the United States (EOA) 336 11.2.9 Australian Regulatory 336 11.2.10 Canadian Food and Drug Regulation 336 11.2.11 The American Essential Oil Trade Association (AEOTA) 336 11.2.12 The International Federation of Essential Oils and Aroma Trades (IFEOAT) 336 11.3 Conclusion 337 References 337 12 Safety Evaluation of Essential Oils 339Ramadasan Kuttan and Vijayasteltar B. Liju 12.1 Introduction 339 12.1.1 Use and Applications of Essential Oils 340 12.2 Essential Oils and General Safety 340 12.3 Safety of Essential Oils Used in Cosmetics and Industrial Applications 341 12.4 Safety of Essential Oils Used in Agriculture 342 12.5 Topical Administration of Essential Oils — Safety Issues 343 12.5.1 Essential Oils and Aromatherapy 343 12.6 Essential Oils and Eye Safety 344 12.7 Phototoxicity of Essential Oils 344 12.8 Acute and Sub‐Chronic Oral Toxicity of Essential Oils 345 12.9 Constituents‐Based Toxicity Evaluation of Essential Oils 346 12.10 Genotoxicity and Carcinogenicity of the Essential Oils 349 12.11 Conclusion 350 References 351 Index 359

Read more less

Book SynopsisThe first book to focus on the role of glass as a material of critical importance to the wine industry For centuries glass has been the material of choice for storing, shipping, and sipping wine. How did that come to pass, and why? To what extent have glassmaking and wine making co-evolved over the centuries? The first book to focus on the role of glass as a material of critical importance to the wine industry, The Glass of Wine answers these and other fascinating questions. The authors deftly interweave compelling historical, technical, and esthetic narratives in their exploration of glass as the vessel of choice for holding, storing, and consuming wine. They discuss the traditions informing the shapes and sizes of wine bottles and wine glasses, and they demystify the selection of the right glass for red versus white varietals, as well as sparkling and dessert wines. In addition, they review the technology of modern glassmaking and consider the various rTrade ReviewPodcast: https://soundcloud.com/andy-fell/the-glass-of-wine Blog/Newsletter: https://www.ucdavis.edu/uc-davis-books/wine-place-glass-wineTable of ContentsPreface ix Acknowledgments xi About the Authors xiii 1. The Perfect Material – for Wine 1 2. A Brief History of Wine – Storing and Drinking Wine Before Glass 15 3. A Brief History of Glass – and How It Came to Dominate Wine Appreciation 27 4. Modern Winemaking – A Role for Materials Other Than Glass and Ceramics 41 5. Ceramics Around theWinery – Alternatives to Oak and Stainless Steel 59 6. Glass Around the Winery – From Barrel to Lab 65 7. Perfection Through Fire – Modern Glassmaking 77 8. Beauty of a Random Nature – Glass Structure on the Atomic Scale 87 9. The Heel of Achilles – Why Glass Breaks 97 10. Let It Be Perfectly Clear – Why Glass Is Transparent 106 11. The Shape of Things – I. Why Bottles Look theWay They Do 119 12. The Shape of Things – II. The Rise (and Fall?) of Varietal-Specific Stemware 130 13. The Controversy over Cork – Glass Stoppers to the Rescue? 141 14. Perfection through Air – Glass for Aerating and Decanting Wine 156 15. The Glass of Wine – Now and Forever? 162 Appendix A: A Primer on Primary Bonding 175 Appendix B: Glossary 183 Index 191

Read more less

Book SynopsisThe FDA''s (Food and Drug Administration) FSMA (Food Safety Modernization Act) is the most sweeping reform of United States food safety laws in more than 70 years. The key to successful implementation of FSMA rules depends on building a comprehensive Food Safety System with effective prerequisite programs in place and a well-designed Food Safety Plan that incorporates risk-based preventive controls to mitigate hazards. This book provides essential guidance for small to mid-sized businesses on how to design, implement, and maintain a world-class Food Safety Plan that conforms to FSMA regulations. With practical and up-to-date advice, the author offers a straight forward approach for readers to successfully migrate into FSMA. The inclusion of fully developed Food Safety Plans as well as examples of hazards and preventative controls make this a must-read not only for those that are new to the regulations, but also those with a plan already in place. FSMA and Food SafetTable of ContentsPreface xi About the Author xiii 1 What is Modern Food Safety, and How is that Different from HACCP? 1 1.1 Introduction 1 1.2 FSMA Sanitation and cGMPs 3 1.3 FSMA Preventive Controls 4 1.4 Process Controls 5 1.5 Sanitation Controls 6 1.6 Supplier Controls 8 References 10 2 Why is a Food Safety System the Best Path to Food Safety? 11 2.1 What are Biological Hazards and Their Controls? 11 2.2 What are Chemical Hazards, Including Allergens and Radioactivity, and Their Controls? 15 2.3 What are Physical Hazards and Their Controls? 17 References 19 3 What are the Essential Elements of a Food Safety System? 21 3.1 What are Prerequisite Programs, and What Do They Do? 22 3.2 What is a Hazard Analysis, and Why is it Performed? 23 3.3 What are Risk-Based Preventive Controls, and How are they Assigned? 25 3.3.1 What Controls are used to Control Allergen-Related Hazards? 26 3.3.2 What Controls are used to Control Sanitation-Related Hazards? 27 3.3.3 What Controls are used to Control Process Hazards? 29 3.3.4 What Controls are used to Control Supplier-Related Hazards? 30 3.4 What is a Food Safety Plan, and Who Develops It? 32 4 How is a Food Safety System Managed? 35 4.1 What is the Role of Management and Plant Operations in a Food Safety System? 35 4.2 How are SOPs Developed and Managed? 36 4.3 How are Preventive Controls Managed? 39 4.3.1 What are Performance Criteria for Controls, Including Critical Limits? 39 4.3.2 How are Preventive Controls Monitored? 40 4.3.3 If Preventive Controls Fail, What Corrective Actions are Needed? 41 4.3.4 How is the System and its Parts Verified as Being Compliant? 43 4.3.5 How are Process Preventive Controls Validated? 44 4.4 How are Records Established and Maintained? 46 4.5 Why and How is a Recall Plan Developed and Managed? 48 References 51 Supplemental References for Recalls 51 5 How is a Food Safety System Developed and Implemented? 53 5.1 Developing a Food Safety Plan 54 5.2 Assemble the Food Safety Team 55 5.3 Describe the Food and its Distribution 55 5.4 Describe the Intended Use and Consumers of the Food 55 5.5 Develop a Flow Diagram that Describes the Process 56 5.6 Verify the Flow Diagram 56 5.7 Conduct a Hazard Analysis 56 5.8 Essential Elements of the Food Safety Plan 58 6 What Triggers a Reanalysis of the Food Safety Plan? 61 7 Resources for Preparing Food Safety Preventive Controls Plans 63 7.1 Examples of Prerequisite Programs 63 7.2 Examples of Allergen Preventive Controls 65 7.3 Examples of Sanitation Preventive Controls 65 7.4 Examples of Process Preventive Controls 66 7.5 Examples of Supplier Controls 68 7.6 Useful Forms 68 7.7 FSMA Training and the Food Safety Preventive Controls Alliance 75 8 Example Food Safety Plans 77 Barbeque Sauce – Example Food Safety Plan 78 Company Overview 78 Process Narrative 79 Chocolate Chip Walnut Cookies – Example Food Safety Plan 88 Company Overview 88 Process Narrative 89 Deli Potato Salad – Example Food Safety Plan 102 Company Overview 102 Process Narrative 103 Macaroni & Cheese Frozen Meal – Example Food Safety Plan 118 Company Overview 118 Process Narrative 119 9 FSMA Regulations: cGMPs, Hazard Analysis, and Risk-Based Preventive Controls for Human Foods 131 FDA Regulations on cGMP’s, Hazard Analysis and Risk-based Preventive Controls for Human Foods 132 Part 117—Current Good Manufacturing Practice, Hazard Analysis, and Risk–Based Preventive Controls for Human Food 132 Subpart A—General Provisions 132 Subpart B—Current Good Manufacturing Practice 132 Subpart C—Hazard Analysis and Risk‐Based Preventive Controls 132 Subpart D—Modified Requirements 133 Subpart E—Withdrawal of a Qualified Facility Exemption 133 Subpart F—Requirements Applying to Records That Must Be Established and Maintained 133 Subpart G—Supply-Chain Program 134 Subpart A—General Provisions 134 § 117.1 Applicability and status 134 § 117.3 Definitions 135 § 117.4 Qualifications of individuals who manufacture, process, pack, or hold food 141 § 117.5 Exemptions 141 § 117.7 Applicability of subparts C, D, and G of this part to a facility solely engaged in the storage of unexposed packaged food 149 § 117.8 Applicability of subpart B of this part to the off‐farm packing and holding of raw agricultural commodities 150 § 117.9 Records required for this subpart 150 Subpart B—Current Good Manufacturing Practice 150 § 117.10 Personnel 150 § 117.20 Plant and grounds 151 § 117.35 Sanitary operations 153 § 117.37 Sanitary facilities and controls 154 § 117.40 Equipment and utensils 155 § 117.80 Processes and controls 156 § 117.93 Warehousing and distribution 159 § 117.110 Defect action levels 160 Subpart C—Hazard Analysis and Risk-Based Preventive Controls 160 § 117.126 Food safety plan 160 § 117.130 Hazard analysis 160 § 117.135 Preventive controls 161 § 117.136 Circumstances in which the owner, operator, or agent in charge of a manufacturing/processing facility is not required to implement a preventive control 163 § 117.137 Provision of assurances required under § 117.136(a) (2), (3), and (4) 164 § 117.139 Recall plan 164 § 117.140 Preventive control management components 165 § 117.145 Monitoring 165 § 117.150 Corrective actions and corrections 166 § 117.155 Verification 167 § 117.160 Validation 167 § 117.165 Verification of implementation and effectiveness 168 § 117.170 Reanalysis 170 § 117.180 Requirements applicable to a preventive controls qualified individual and a qualified auditor 171 § 117.190 Implementation records required for this subpart 172 Subpart D—Modified Requirements 172 § 117.201 Modified requirements that apply to a qualified facility 172 § 117.206 Modified requirements that apply to a facility solely engaged in the storage of unexposed packaged food 174 Subpart E—Withdrawal of a Qualified Facility Exemption 175 § 117.251 Circumstances that may lead FDA to withdraw a qualified facility exemption 175 § 117.254 Issuance of an order to withdraw a qualified facility exemption 176 § 117.257 Contents of an order to withdraw a qualified facility exemption 176 § 117.260 Compliance with, or appeal of, an order to withdraw a qualified facility exemption 177 § 117.264 Procedure for submitting an appeal 177 § 117.267 Procedure for requesting an informal hearing 178 § 117.270 Requirements applicable to an informal hearing 178 § 117.274 Presiding officer for an appeal and for an informal hearing 179 § 117.277 Timeframe for issuing a decision on an appeal 179 § 117.280 Revocation of an order to withdraw a qualified facility exemption 179 § 117.284 Final agency action 180 § 117.287 Reinstatement of a qualified facility exemption that was withdrawn 180 Subpart F—Requirements Applying to Records That Must Be Established and Maintained 181 § 117.301 Records subject to the requirements of this subpart 181 § 117.305 General requirements applying to records 181 § 117.310 Additional requirements applying to the food safety plan 181 § 117.315 Requirements for record retention 182 § 117.320 Requirements for official review 182 § 117.325 Public disclosure 182 § 117.330 Use of existing records 182 § 117.335 Special requirements applicable to a written assurance 183 Subpart G—Supply‐Chain Program 183 § 117.405 Requirement to establish and implement a supply‐chain program 183 § 117.410 General requirements applicable to a supply‐chain program 184 § 117.415 Responsibilities of the receiving facility 186 § 117.420 Using approved suppliers 186 § 117.425 Determining appropriate supplier verification activities (including determining the frequency of conducting the activity) 187 § 117.430 Conducting supplier verification activities for raw materials and other ingredients 187 § 117.435 Onsite audit 189 § 117.475 Records documenting the supply‐chain program 190 Appendix A Food Safety Plan Checklist 193 Food Safety Plan Checklist 193 Introduction 193 Purpose 194 References 198 Appendix B HACCP Principles and Application Guidelines 199 National Advisory Committee on Microbiological Criteria for Foods 199 Executive Summary 199 Definitions 200 HACCP Principles 202 Guidelines for Application of HACCP Principles 203 Introduction 203 Prerequisite Programs 203 Education and Training 204 Developing a HACCP Plan 204 Implementation and Maintenance of the HACCP Plan 215 References 216 Glossary 217

Read more less

Book SynopsisPractical reference on the latest sensory and consumer evaluation techniques available to professionals and academics working in food and consumer goods product development and marketing This unique manual describes how to implement specific sensory and consumer methods based on context and objective. Presented in a direct and straightforward language that will speak to the industry professionals and academics who are on the ground attempting to solve technical questions, it reviews, step by step, the various stages of a product evaluation. Included are practical examples from many industries that practitioners can relate to. The book also shows how to build a sustainable short-, medium-, and long-term product evaluation strategy, and guides readers on how to create customized methods, or even completely new approaches. Consumer and Sensory Evaluation Techniques speaks to management and decision-makers within organizations and addresses the main questionsTable of ContentsPreface xi Acknowledgements xiii 1 The Pillars of Good Consumer and Sensory Studies 1 1.1 Leveraging Existing Consumer Insight Prior to Building a Test Plan: What Do We Already Know? 1 1.2 Pillars of a Test Design 5 1.2.1 What Are We Testing? 5 1.2.1.1 Circumscribe the Test Product 5 1.2.1.2 Do We Test Blind or Identified Products? 8 1.2.1.3 How Is the Product ‘Dressed Up’: Packaging, Fragrance? 11 1.2.1.4 Experimental Design: Order of Product Presentation 13 1.2.2 With Whom Are We Testing? 16 1.2.2.1 Who Are the Competitors and Benchmarks? 16 1.2.2.2 Who Is the Target (Age, Gender, Socio]Economic Background, Users of and so Forth)? 18 1.2.3 Where Are We Testing? 21 1.2.3.1 Circumscribe the Geographical Region or Country 21 1.2.3.2 What Is the Impact of Local Culture? 23 1.2.3.3 Do We Test In]Home or in a Central Location? 24 1.2.4 When Are We Testing? 26 1.2.4.1 How Important Are Consumer Habits? 26 1.2.4.2 Is There Any Seasonal Impact? 27 1.2.5 Target Segmentation Principles: Do We Need to Define Different Consumer Cells? 27 References 28 2 Sensory Profile of a Product: Mapping Internal Sensory Properties 33 2.1 Origins of Sensory Evaluation 33 2.2 Definition of Descriptive Sensory Analysis 33 2.3 Existing Descriptive Methods, Advantages and Disadvantages 34 2.3.1 Quantitative Descriptive Analysis (QDA) 34 2.3.1.1 Main Characteristics of QDA 34 2.3.1.2 Discussion on Inter]Individual Variability 39 2.3.1.3 Discussion on Inter]Panel Variability 40 2.3.1.4 Variants to QDA 42 2.3.1.5 Typical Representations 42 2.3.2 Free]Choice Profile 49 2.3.3 Flash Profile 50 2.3.4 Spectrum 50 2.3.5 Time Intensity 51 2.3.6 Comparative Advantages and Limits in Each Method 52 2.3.7 Cost Considerations 54 References 55 3 The Foundations of Consumer Evaluation 63 3.1 Qualitative Consumer Studies: When We Are at the Stage of Proof of Concept 63 3.1.1 When to Take a Qualitative Approach? 63 3.1.2 Define the Test Design: With or Without Product Testing 65 3.1.3 Define the Market and Consumer Sample: Sample Size, Focus Groups or One]on]One Interviews 67 3.1.4 Define a Timeline 76 3.1.5 Analysis and Deliverables 77 3.1.6 Budget Considerations 80 3.2 Quantitative Consumer Studies: As We Get Close to Product Launch 82 3.2.1 When to Move Forward with a Quantitative Approach 82 3.2.2 Define the Test Design: One or Multiple Products 83 3.2.3 Define the Market 94 3.2.4 Define the Sample: Sample Size and Confidence Level 94 3.2.5 Define a Timeline 95 3.2.6 Analysis and Deliverables 96 3.2.7 Budget Considerations 108 3.3 Ethnographic Studies: In]Depth Exploration of Consumer Needs and Expectations 109 3.3.1 When to Conduct an Ethnographic In]Depth Study 109 3.3.2 Define the Market and Sample 110 3.3.3 Define the Test Design 110 3.3.4 Define a Timeline 111 3.3.5 Analysis and Deliverables 112 3.3.6 Budget Considerations 112 3.4 Additional Approaches to Detect Breakthrough Innovations: How to Assess the ‘Wow’ Factors? 113 3.4.1 Less Conventional Methods 113 3.4.1.1 Kano 113 3.4.1.2 Thurstone Scaling 116 3.4.2 Thinking Out of the Box 117 References 118 4 Study Plans and Strategy: Sustainable Short], Mid] and Long]Term Vision 123 4.1 Definition of Key Performance Indicators 123 4.2 Exploratory Phase 127 4.2.1 Use of Consumer Insight 128 4.2.2 Use of Sensory Evaluation 128 4.2.3 Use of a Qualitative Approach 130 4.2.4 Use of a Mini]Quantitative Approach 133 4.3 Confirmatory Phase 136 4.3.1 Use of a Quantitative Approach 136 4.3.2 Product Validation 137 4.3.3 R&D and Marketing Intertwined Roles 139 4.4 Necessary Reconsiderations and Back and Forth 139 4.5 Spin]Offs to Capitalize on Successful Products 140 References 141 5 Real]Life Anticipation with Market Factors: Brand, Concept, Market Channel, Price 143 5.1 Highly Challenging Markets 143 5.2 Blind Versus Identified Quantitative Tests 144 5.3 Specificity of Concept Tests 145 5.4 Notions of Modellization 147 5.5 Preference Mapping and Its Variants 149 5.6 Incorporation of Market Factors in Modellizations 151 References 152 6 Internal Studies Versus Sub]Contracting 155 6.1 Outsourcing: When and When Not? 155 6.2 Precautions When Outsourcing 157 6.3 Criteria to Select a Market]Research Company for a Specific Study 159 References 160 Appendix 161 Index 187

Read more less

Book SynopsisA complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. Textural Characteristics of World Foodsis the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent's cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text: Provides an overview of the textural characteristics of a wide range of foodsIncludes descriptions of textures and key points of flavor releaseExamines the relationships between the teTable of ContentsList of Contributors xix Preface xxiii Foreword xxv Introduction I.1 Why/How/What Do we Eat? xxvii I.2 Terms for Texture/Taste/Aroma Related to Diverse Foods/Recipes xxviii I.3 Universality and Diversity xxix I.4 Wonderful Diversity of World Foods xxx I.5 Some Pitfalls in Texture Studies xxxii I.6 About This Book xxxiii References xxxiv 1 Food Texture – Sensory Evaluation and Instrumental Measurement 1Kaoru Kohyama 1.1 Introduction: History of Food Texture Studies 1 1.2 Three Methods of Texture Evaluation 3 1.3 Methodologies in Sensory Evaluation of Texture 4 1.4 Instrumental Measurements of Food Texture 6 1.5 Sound Effects 8 1.6 Visual Cues and Flavor Release 9 1.7 Concluding Remarks 9 References 10 Part I North America 15 2 Food Textures in the United States of America 17Alina Surmacka Szczesniak 2.1 Introduction 17 2.2 Texture and the American Consumer 17 2.3 Role of Texture in Food Quality and Acceptance 18 2.4 Factors Shaping Attitudes to and Acceptance of Texture 18 2.5 Liked and Disliked Textural Characteristics 20 2.6 Textural Contrast 23 2.7 Contemporary Trends 23 References 25 3 Texture Characteristics of US Foods: Pioneers, Protocols, and Attributes ‐ Tribute to Alina 27Gail Vance Civille, Amy Trail, Annlyse Retiveau Krogmann, and Ellen Thomas 3.1 The Protocols for Developing a Texture Lexicon 27 3.2 Texture Profiles and Evaluation Protocols for Selected US Foods 30 3.3 Potato Chip Texture Example 31 3.3.1 Serving Protocol 31 3.3.2 Tasting Protocol 31 3.3.3 Potato Chip Texture Summary 31 3.4 Bacon Texture Example 32 3.4.1 Serving Protocol 32 3.4.2 Tasting Protocol 32 3.4.3 Bacon Texture Summary 33 3.5 Peanut Butter Texture Example 34 3.5.1 Serving Protocol 34 3.5.2 Tasting Protocol 34 3.5.3 Peanut Butter Texture Summary 34 References 35 4 Textural Characteristics of Canadian Foods: Influences and Properties of Poutine Cheese and Maple Products 37Laurie‐Eve Rioux, Veronique Perreault, and Sylvie L. Turgeon 4.1 Introduction 37 4.2 Some Historical Perspectives 37 4.3 Canadian Eating Habits 38 4.4 Poutine 39 4.4.1 History of Canadian Cheese Making 40 4.4.2 Manufacture of Cheddar Cheese 41 4.4.3 Cheddar Cheese Composition and Textural Properties 42 4.5 Maple Products 43 4.5.1 History of Making Canadian Maple Products 43 4.5.2 Manufacture of Maple Products 44 4.5.2.1 Transforming Sap into Syrup 44 4.5.2.2 Transforming Syrup into Delights of Various Textures 45 4.5.3 Maple Products Composition and Textural Properties 47 4.5.3.1 Maple Syrup 47 4.5.3.2 Maple Taffy 47 4.5.3.3 Maple Butter 47 4.5.3.4 Maple Sugar Products 48 4.5.3.5 Other Maple Products 49 4.6 Conclusion 49 References 49 Part II Middle and South America 53 5 Textural Characteristics of Traditional Mexican Foods 55Alberto Tecante 5.1 Introduction 55 5.2 Tortillas 55 5.2.1 Corn Tortillas 56 5.2.2 Wheat Tortillas 56 5.2.3 Mechanical Tests 57 5.2.3.1 Rollability 57 5.2.3.2 Bending 59 5.2.3.3 Stress Relaxation in Uniaxial Tension 60 5.2.3.4 Tensile Strength 60 5.2.3.5 Penetration or Puncture 61 5.2.3.6 Kramer Cell 61 5.3 Alegria (Amaranth Seed Sweet) 62 5.4 Ate (Fruit Paste) 62 5.5 Pan de Muerto (Bread of the Dead) 64 5.6 Queso Cotija (Cotija Cheese) 64 5.7 Conclusions 66 References 66 6 Textural Characteristics of Brazilian Foods 69Angelita da Silveira Moreira and Patricia Diaz de Oliveira 6.1 Formation of Food Habits in Brazil 69 6.1.1 Indigenous Influence 70 6.1.2 Portuguese Influence 70 6.1.3 African Influence 70 6.2 Main Raw Materials and Derived Foods 71 6.2.1 Cassava 71 6.2.1.1 Cassava Flours, Puba Mass, Manipueira, and Tucupi (ABIAP 2018) 72 6.2.2 Amylaceous Derivatives – Sweet Cassava Starch, Tapioca, Tapioca Flour, and Artificial Sago 75 6.2.3 Rice 76 6.2.4 Beans 78 6.3 Trends in Dietary Restrictions 82 References 83 7 Textural Characteristics and Viscoelastic Behavior of Traditional Argentinian Foods 89Gabriel Lorenzo, Natalia Ranalli, Silvina Andres, Noemi Zaritzky, and Alicia Califano 7.1 Introduction 89 7.2 Empanadas 90 7.2.1 Viscoelastic Behavior of Commercial Wheat Dough for Empanadas 91 7.2.2 Gluten Replacement in Empanadas: A Complex Task to Cover a Larger Population 93 7.2.3 Final Remarks on Empanadas Dough 97 7.3 Dulce de Leche 98 7.3.1 Commercial Varieties of Dulce de Leche 99 7.3.2 Dulce de Leche Texture 99 7.3.3 Dulce de Leche‐like Product Enriched with Emulsified Pecan Oil 101 References 103 Part III Asia 107 8 Textural Characteristics of Japanese Foods 109Katsuyoshi Nishinari and Tooru Ooizumi 8.1 Rice 111 8.2 Tofu 113 8.3 Gomatofu (Sesame Tofu) 114 8.4 Some Foods with Mucilaginous Texture 115 8.5 Food for Persons with Mastication Difficulty 115 8.6 Seafood in Japan 115 8.6.1 Sashimi and Marinated Products 117 8.6.2 Surimi Seafood Products 118 8.6.3 Dried Products 121 References 121 9 Textural Characteristics of Chinese Foods 125Long Huang 9.1 Regional Cuisine/Foods in China 125 9.1.1 Shandong Cuisine (Lu Cuisine) 125 9.1.2 Canton/Guangdong Cuisine (Yue Cuisine) 125 9.1.3 Szechwan/Sichuan Cuisine (Chuan Cuisine) 126 9.1.4 Hunan Cuisine (Xiang Cuisine) 126 9.1.5 Jiangsu Cuisine (Su Cuisine) 127 9.1.6 Zhejiang Cuisine (Zhe Cuisine) 127 9.1.7 Fujian Cuisine (Min Cuisine) 127 9.1.8 Anhui Cuisine (Hui Cuisine) 127 9.1.9 Cuisines in Autonomous Regions of Tibet and Xinjiang‐Uyghur 127 9.2 Texture Descriptive Terms in Chinese 128 9.3 Textural Characteristics of Typical Chinese Foods 128 9.3.1 Crust of Mooncake (Yue Bing, Geppei) 128 9.3.2 Chinese Dumpling (Jiaozi, Gyoza, Shao‐Mai, Shumai) 130 9.3.3 Texture Modification to Flour‐Based Chinese Foods, Especially Noodle and Glutinous Dumpling 133 References 136 10 Textural Characteristics of Indonesian Foods 137Oni Yuliarti 10.1 Geographical 137 10.2 Characteristic of Indonesian Diets 138 10.3 Textural Properties of Indonesian Foods 139 10.3.1 Gel‐Like Foods – Green Jelly Leaves 139 10.3.1.1 Botanical 139 10.3.1.2 Rheological Properties of the Gel 140 10.3.1.3 The Production of the Gel 143 10.3.2 Gel‐Like Foods – Seaweeds 143 10.3.2.1 Botanical 143 10.3.2.2 Gelation and Rheology of Pudding Rumput Laut 144 10.3.2.3 Production of Pudding Rumput Laut 146 10.3.3 Soy‐Based Foods – Tempeh (Fermented Soybeans) 146 10.3.3.1 Texture Properties of Tempeh 148 References 149 11 Textural Characteristics of Thai Foods 151Rungnaphar Pongsawatmanit 11.1 Introduction 151 11.2 Historical and Geographical Background of Thai Food 152 11.3 Selected Food Samples with Sensory Evaluation and Instrumental Measurement 156 11.4 Health Benefit of Thai Food 160 References 163 12 Textural Characteristics of Malaysian Foods: Quality and Stability of Malaysian Laksa Noodles 167Lai Hoong Cheng, Yan Kitt Low, A’firah Mohd Sakri, Jia Shin Tai, and Abd Karim Alias 12.1 Introduction 167 12.2 Chemical Composition 168 12.3 Organoleptic Quality 168 12.4 Textural Quality 169 12.5 Factors Affecting Textural Quality of Laksa Noodles 170 12.5.1 Rice Grain 175 12.5.2 Aged Rice 175 12.5.3 Milling Method 175 12.5.4 Particle Size of Rice Flour 175 12.5.5 Steaming Process 176 12.5.6 Blending of Other Starch/Starches 176 12.5.7 Extrusion and Boiling 176 12.5.8 Washing 176 12.6 Storage Stability 176 12.7 Nutritional Quality 178 12.7.1 Gluten Free 178 12.7.2 Low‐Fat Carbohydrate Choice 178 12.8 Conclusion 178 Acknowledgments 178 References 179 Part IV Oceania 181 13 Textural Characteristics of Australian Foods 183Andrew Halmos, Lita Katopo, and Stefan Kasapis 13.1 Introduction 183 13.2 Importance of Mouthfeel and Its Recognition 184 13.3 Developments in Mouthfeel and Texture Terms 184 13.4 Typical Meals with Descriptors for the Australian Palate 185 13.5 Breakfast 186 13.5.1 Toasted Bread 186 13.5.2 Cereals with Milk 186 13.5.3 Coffee 187 13.5.4 Fried Tomatoes 188 13.5.5 Steak, Sausages, or Chops 188 13.5.6 Eggs 188 13.5.7 Bacon 188 13.5.8 Spreads 188 13.6 Lunch or Mid‐Day Meal 189 13.6.1 Sandwiches with Fillings 189 13.6.2 Pie, Sausage Roll, or Pastry 189 13.6.3 Potato Products 189 13.6.4 Boiled or Steamed Vegetables 189 13.6.5 Vegetables with Roux 189 13.6.6 Salads and Dressings 190 13.6.7 Meat 190 13.7 Dinner 190 13.7.1 Soup 190 13.7.2 Meat in the Form of Chops or Steak 190 13.7.3 Seafood 190 13.7.4 Fish 191 13.7.5 Rice 191 13.7.6 Vegetables 191 13.7.7 Chinese‐Style Food 191 13.7.8 Cheeses 192 13.7.9 Sweets 192 13.7.10 Ice Cream 193 13.7.11 Snacks 193 13.8 Conclusions 193 References 193 Part V Central Asia Middle East 197 14 Textural Characteristics of Indian Foods: A Comparative Analysis 199Amardeep Singh Virdi and Narpinder Singh 14.1 Introduction 199 14.2 Chapati 201 14.3 Gluten‐Free Chapatis 205 14.4 Biscuits and Cookies 205 14.5 Gluten‐Free Cookies and Biscuits 207 14.6 Noodles 208 14.7 Gluten‐Free Noodles 210 14.8 Bread 211 14.9 Gluten‐Free Bread 212 14.10 Muffins and Cakes 213 14.11 Gluten‐Free Muffins and Cakes 214 14.12 Conclusion 215 Acknowledgments 216 References 216 15 Textural Characteristics of Traditional Turkish Foods 223Mahmut Doğan, Duygu Aslan, and Fatima Tahseen Miano 15.1 Introduction 223 15.2 Textural Characteristics of Traditional Turkish Meat‐Based Food Products 224 15.2.1 Sucuk (Turkish‐Type Fermented Sausage) 224 15.2.2 Pastırma (A Traditional Dry‐Cured Meat Product) 225 15.3 Textural Characteristics of Traditional Turkish Cheeses 227 15.4 Textural Characteristics of Traditional Turkish Desserts 231 15.4.1 Turkish Delight (Lokum) 231 15.4.2 Helva 232 References 234 16 Textural Characteristics of Iranian Foods: Cuisine Signifies Old Historical Identities 237Bahareh Emadzadeh and Behrouz Ghorani 16.1 Iran Geography at a Glance 237 16.2 The Impact of Geography and History 237 16.3 Distinctive Features of Persian Cuisine 239 16.4 Bread 239 16.4.1 Sangak 240 16.4.2 Barbari 240 16.4.3 Taftoon 241 16.4.4 Lavash 241 16.5 Rice 242 16.5.1 Rice‐Based Foods 242 16.5.2 Rice Cooking 242 16.5.2.1 Stewing of Rice by Steam 243 16.5.3 Rice‐Based Sweets and Desserts 243 16.6 Kebabs 243 16.7 Lighvan Cheese 244 16.8 Gaz: A Well‐Known Confectionary 245 16.9 Doogh: A Fermented Dairy‐Based Drink 246 16.10 Conclusion 246 References 247 Part VI Russia 251 17 Textural Characteristics of Traditional Russian Foods 253Nataliia Ptichkina and Nataliia Nepovinnykh 17.1 Introduction 253 17.2 Formation History of Russian Cuisine 253 17.3 Textural Characteristics of Some Traditional Products 255 17.4 Bread from Rye Flour 255 17.5 Jellies from Meat and from Fish (Kholodets) 257 17.6 Soup‐Puree Based on Pumpkin Powder 258 17.7 Sauces 259 17.8 Curd Cheese Dishes 261 17.9 Kissels and Jellied Desserts 262 17.10 Aerated Desserts 263 Acknowledgments 265 References 265 Part VII Europe 269 18 Textural Characteristics of Italian Foods 271Rossella Di Monaco, Nicoletta Antonella Miele, Sharon Puleo, Paolo Masi, and Silvana Cavella 18.1 Introduction 271 18.2 Cheese 271 18.2.1 Pasta Filata Cheese 274 18.2.2 Cooked Curd Cheeses 275 18.2.3 Other Italian Cheeses 277 18.3 Salumi 277 18.3.1 Italian Dry‐Cured Ham 278 18.3.2 Salami 281 18.3.3 Mortadella 282 18.4 Bread 282 18.5 Conclusions 285 References 286 19 Textural Characteristics of Greek Foods 293Stefan Kasapis 19.1 Background 293 19.1.1 Olive Oil 293 19.2 Traditional Greek Cheeses 296 19.2.1 Feta 297 19.3 Health Conscious Feta Manufacturing 298 19.3.1 Texture Profile Analysis of Feta 298 19.3.2 Full and Low Fat Greek Yogurts 299 19.4 Popular Emulsion‐Type Meat Products 300 19.5 Conclusions 301 References 301 20 Textural Characteristics of British Foods 305Andrew J. Rosenthal and Tim J. Foster 20.1 Introduction – What Are British Foods? 305 20.2 Roast Beef and Yorkshire Pudding 306 20.2.1 Culinary Background to the Dish 306 20.2.2 Nature of the Raw Materials 306 20.2.3 Textural Considerations 307 20.3 Fish and Chips 307 20.3.1 Culinary Background to the Dish 307 20.3.2 Nature of the Raw Materials 308 20.3.3 Textural Considerations 309 20.4 Conclusions 310 References 311 21 Textural Characteristics of Traditional French Foods 313Bernard Launay 21.1 Introduction 313 21.2 Change in Texture Awareness: What and Why? 314 21.2.1 The “New Cuisine” Style 314 21.2.2 Restaurants of Foreign Cuisine 314 21.2.3 Fast‐Food Restaurants 314 21.2.4 Changes Attributable to the Development of Industrial Food Products 315 21.2.5 Texture Measurement in Industry and Research Labs 315 Acknowledgment 318 References 318 22 Textural Characteristics of Spanish Foods: Dry‐Cured Ham 319Susana Fiszman and Amparo Tarrega 22.1 Introduction 319 22.2 Production of Dry‐Cured Ham 320 22.2.1 Salting/Post‐Salting 320 22.2.2 Ripening 321 22.3 Sensory Quality of Dry‐Cured Ham 321 22.4 Sensory Assessment of Dry‐Cured Ham 322 22.4.1 Texture Attributes 323 22.4.2 Appearance Attributes 324 22.4.2.1 Color 324 22.4.2.2 Odor and Flavor Attributes 325 22.4.3 Other Sensory Techniques 325 22.4.4 Factors Affecting the Sensory Features of Dry‐Cured Ham 325 22.5 Instrumental Texture Techniques for Dry‐Cured Ham 326 22.5.1 Instrumental TPA 326 22.5.2 Warner‐Bratzler Test 327 22.5.3 Other Instrumental Methods for Measuring Texture Features 327 22.6 Instrumental Methods for Determining Sensory Features Other than Texture 328 22.7 Health‐Related Aspects of Dry‐Cured Ham 328 22.8 Final Remarks 330 Acknowledgments 330 References 330 23 Textural Characteristics of German Foods: The German Wurstchen 335Norbert Raak, Klaus Durrschmid, and Harald Rohm 23.1 Introduction 335 23.2 Basic Technologies of Sausage Manufacture 336 23.2.1 Rohwurst 336 23.2.2 Bruhwurst 337 23.2.3 Kochwurst 337 23.3 Sausage‐Related Culture, Stories, and Recent Trends 337 23.4 Evaluation of Texture and Rheological Properties of Sausages 342 23.5 Typical Sausage Side Dishes and Condiments 346 References 348 24 Textural Characteristics of Traditional Finnish Foods 353Liisa Lahteenmaki and Karin Autio 24.1 Introduction 353 24.2 Rye Bread 354 24.2.1 Sensory Attributes 354 24.2.2 Textural Measurements 354 24.2.3 The Effect of Ingredients and Processing Conditions on Structural Properties 356 24.3 Oat β‐Glucan 356 24.3.1 Sensory Attributes 356 24.3.2 Rheological Properties 357 References 358 Part VIII Africa 361 25 Textural Characteristics of Nigerian Foods 363Matthew Olusola Oluwamukomi and Olaide Samuel Lawal 25.1 Introduction 363 25.2 Classification of Foods Based on Their Rheological/Textural Characteristics 364 25.3 Foods That Flow and Do Not Require Any Chewing During Oral Processing (Newtonian and Non‐Newtonian Fluids) 364 25.3.1 Newtonian Fluids 364 25.3.1.1 Palm Wine 365 25.3.1.2 Pito 365 25.3.1.3 Kunun from Cereal 365 25.3.1.4 Nunu from Milk 365 25.3.1.5 Otika 366 25.3.1.6 Burukutu 366 25.3.2 Non‐Newtonian Fluids 366 25.3.2.1 Ketchup 366 25.3.2.2 Draw Soups: (Ogbono, okra, ewedu) 366 25.4 Semisolid Foods That Are Processed in the Mouth by Squeezing the Tongue and Palate 367 25.4.1 Pasting Properties of Starch Pastes (Ogi, Tuwo, Amala, Lafun, or Pupuru) 367 25.4.1.1 Ogi/Akamu Porridge/Agidi from Maize 369 25.4.1.2 Tuwo from Maize 370 25.4.1.3 Gari / Eba from Cassava 370 25.4.1.4 Pounded Yam (iyan) or Yam Fufu from Yam 372 25.4.1.5 Amala (Amala isu) from Yam 372 25.5 Soft‐Solid Foods That Require Chewing but Do Not Have “Crispy”Attributes 373 25.5.1 Akara from Cowpeas 373 25.5.2 Warankasi from Milk 375 25.6 Hard‐Solid Foods Are Crispy and Associated with a Crunchiness 375 25.6.1 Ipekere Agbado (Maize Fritters) 376 25.6.2 Maize Kokoro 376 25.7 Conclusion 377 References 377 Index 385

Read more less

Book SynopsisFermenting For Dummies (9781119594208) was previously published as Fermenting For Dummies (9781118615683). While this version features a new Dummies cover and design, the content is the same as the prior release and should not be considered a new or updated product. Want to ferment at home? Easy. Fermentation is what makes foods like beer, pickles, and sauerkraut deliciousand nutritious. Fermented foods are chock-full of probiotics that aid in digestive and overall health. In addition, the fermentation process also has been shown to add nutrients to food, making already nutritious food even better! Fermenting For Dummies provides step-by-step information for cooks, homesteaders, farmers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation. Fermenting For Dummiesgives you the scoop on the fermenting process, the tools and ingredients youTable of ContentsIntroduction 1 About This Book 2 Foolish Assumptions 2 Icons Used in This Book 3 Beyond the Book 3 Where to Go from Here 4 Part 1: Getting Started with Fermenting 5 Chapter 1: In the Beginning: Fermenting Roots 7 Getting Familiar with Fermentation 8 Fermentation throughout History 8 Mesoamerica: Calling all chocolate lovers! 9 Africa: Turning toxins into edible tubers 9 Asia: Thirst-quenching and candied culture 9 Eastern Europe and Russia: Bubbly fruit kvass 10 Japan: The sensational soybean 10 North Africa and Morocco: When life gives you lemons 11 How Can Something Rotten Be Good for Me? 11 Fermenting Essentials 12 Pickling (and How it Differs from Fermenting) 13 A Quick and Easy Intro to Fermenting: Making Sauerkraut 14 Chapter 2: The 4-1-1 on Fermenting 17 Why Ferment? 17 Getting Acquainted with the Good and Bad Guys 18 Mold 18 Yeast 19 Bacteria 19 Enzymes 19 The Mechanics of Fermenting 20 Salt curing and drying versus fermenting 20 Vinegar and acids versus fermenting 21 Canning versus fermenting 22 Refrigerating fermented food 22 Freezing fermented food 23 Fermenting foods and drinks 23 Avoiding spoilage 24 Chapter 3: The Benefits of Fermenting 25 The Lowdown on Lacto-Fermentation and How it Helps Your Body 25 Boosting your health with vitamins and minerals 26 Loading up on enzymes 26 Aiding pre-digestion 27 Activating your foods 28 Promoting probiotics 29 Strengthening your immunity 29 How Fermentation Can Make You a Better Cook 30 Keeping it simple and easy 30 Following the seasons 30 Figuring Out How Much and How Often 31 Chapter 4: Getting it All Together 33 Assembling Your Equipment and Tools 33 Basic containers 34 Essential tools and utensils 35 Special equipment for meat fermenting 38 Special brewing equipment and tools 39 Keeping Everything Clean 41 Cleaning, sanitizing, and sterilizing: Three different and important procedures 42 Developing a cleaning work flow 43 Getting Familiar with Common Ingredients 43 Water 44 Salt 45 Sweeteners 45 Sourcing the Best Foods for Fermentation 46 Whole, organic, and local 46 Considerations for meat and dairy 46 Part 2: Vegetables, Fruits, Condiments, and Salsas 49 Chapter 5: Vegetables 51 Picking Produce for Fermenting 52 Identifying ideal veggie choices 52 Finding your garden delights 52 Sourcing the healthiest produce 53 Selecting Starters for Vegetable Ferments 54 Mastering the Basics 55 Preparing your vegetables 55 Salting 55 Packing the jars 56 Waiting and tasting (and waiting some more!) 56 Chapter 6: Fun with Fruits 69 Fermenting Fruit for Long-Term Storage 69 Selecting Ideal Fruits 70 Nondairy Starters for Fruit Fermentation 72 To Add Sugar or Not to Add Sugar? That is the Question 73 White sugar versus alternative sugars 73 How do I know what amount of sugar to replace? 73 Chapter 7: Spreads, Dips, Condiments, and Salsas 83 Reaping the Health Benefits of Homemade Condiments 84 Experimenting with Flavor 84 Exploring Vinegars 85 The process 85 It’s all about your mother 86 Part 3: Grains, Seeds, Nuts, and Beans 95 Chapter 8: Grains 97 Getting to Know Your Grains 97 Ancient grains 98 Pseudo-grains (seeds) 99 Soaking and Sprouting Grains 101 Infamous Sourdough and Its Starter 102 Feeding your sourdough starter with tender loving care 102 Choosing the type of sourdough starter to use 103 Chapter 9: Beans 117 Beans, Beans, the Musical Fruit 117 Buying and storing beans 118 Preparing beans 118 Cooking beans 118 Sprouting beans 119 Fermenting beans 120 Soy and Fermented Soy Foods 120 Comparing tofu and tempeh 121 Making the most of miso 122 Chapter 10: Nuts, Seeds, Coconuts, and Tubers 135 Nuts and Seeds: Great Nutrition in Small Packages 135 Selecting seeds 136 Getting nutty 136 Sprouting Nuts and Seeds 137 Learning how to sprout 138 Drying or storing your sprouts 139 Using sprouted nuts and seeds 139 Making Nondairy Ferments 139 Making yogurt without the moo 140 Culturing nondairy cheese 140 Cracking into Coconuts 140 Fermenting Potatoes and Other Roots 141 Preparing cassava 142 Talking about taro 142 Part 4: Meat, Dairy, and Eggs 151 Chapter 11: Got Milk? 153 The Basics of Fermenting Milk 154 Making lactose tolerable by fermenting 154 Choosing pasteurized or raw milk 155 Separating milk 156 Sourcing Your Starter Cultures 157 Serving and Storing Fermented Dairy Products 158 Chapter 12: Making Cheese 169 Understanding Cheese Making Ingredients and Techniques 170 Choosing milk 170 All about rennet 170 Turning milk to cheese 170 Fermenting 171 Colorings 171 Salting 172 Ripening 172 Storage 172 Making Soft and Semisoft Cheeses 173 Making Hard Cheeses 173 Serving Cheese 174 Chapter 13: Meat, Fish, and Eggs 185 Choosing Meat and Ingredients for Fermentation 186 Selecting spices, herbs, and flavorings 186 Selecting starters 187 Nitrates or not? 188 Choosing Casings 188 Natural casings 189 Artificial casings 189 Meat Fermentation Techniques 189 Grinding and mixing meat 190 Stuffing sausages 192 Brining 192 Curing 192 Smoking 193 Making Food Safety a Priority 193 Choosing a Spot to Ferment Meat 194 Determining space needs 194 Controlling the environment 194 Storing Fermented Meats 195 Part 5: Beer, Wine, and Other Beverages 205 Chapter 14: Healing Beverages 207 Choosing Starters 208 Finding starter cultures 208 Using starter cultures 209 Understanding the differences between alcoholic and nonalcoholic brews 209 Making Natural Carbonated Drinks 210 Ginger soda 211 Lacto-lemonade 211 Beet, apple, and ginger kvass 211 Root beer 211 Kefir 211 Amasake 212 Kombucha 212 Chapter 15: Making Wine from Water and Fruit 229 Getting Yourself Ready to Make Wine 230 Getting supplies 231 Choosing grapes 231 Understanding Wine Fermentation 233 Primary fermentation: From juice to wine 233 Knowing when it’s done and what to do then 234 Post fermentation: Completing the process 235 Storing and Aging Your Wine 235 Finishing and Bottling 237 Tasting and Talking about Wine 238 Chapter 16: Brewing Basics 243 Gathering Your Ingredients 243 Malt: Going with grain 244 Hops heaven 244 Yeast: The key to fermentation 245 Don’t forget the water 246 Cleaning Up Your Act: Sanitation 246 Practicing safe sanitation 248 Bottle cleanliness is a virtue 249 Ready, Set, Brew: Beginners 249 Assembling your tools 249 Brewing your first batch 250 Taking hydrometer readings 253 A Primer on Priming 254 Getting ready to prime 255 Making primer decisions 255 Bottling Your Brew 256 Picking out bottles 256 Preparing to bottle 256 Pouring a cold one: Getting your beer into bottles 259 Intermediate Homebrewing 262 Using better ingredients 262 Conditioning for better beer with secondary fermentation 262 Chapter 17: Brewing Beer 265 Looking at Beer Types 265 Ales 265 Lagers 266 Mixed beers 266 Exploring Specific Types of Ales, Lagers, and More 267 Irish red ale 267 American pale ale 268 Brown porter 268 Stout 269 English India pale ale 269 American premium lager 269 Märzen/Oktoberfest 270 Traditional bock 270 Herb, spice, and vegetable beer 271 Christmas/winter/spiced beer 272 Trying a Few Beer Recipes 272 Part 6: The Part of Tens 283 Chapter 18: More Than Ten Troubleshooting Tips for Fermented Creations 285 My Fermented Food is Too Salty What Do I Do? 286 Why is the Fermentation Taking So Long? 286 Why are My Fermented Creations Different throughout the Year? 286 Why is My Ferment Too Soft or Mushy? 287 Why Isn’t My Ferment Working? 287 Why is My Fermented Creation Too Dry? 288 What Do I Do about Yeast or Mold on the Surface of the Ferment? 288 What Should I Do about a Ferment Jar That’s Bulging? 288 Why Did the Color Change? 289 Why is My Ferment Leaking or Overflowing? 289 Why Does it Stink? 290 Chapter 19: Top Ten Benefits of Eating Fermented Foods 291 A Much-Needed Nutritional Boost 291 Digestion, Enzymes, and Probiotics 291 Immunity Boost 292 Unique Flavor 292 Money Savings 292 Time Savings 292 Ecological Impact 293 Slow Food Movement 293 Control over Your Food 293 The Satisfaction of Doing Something Good for Yourself 293 Chapter 20: More Than Ten Food and Equipment Resources 295 Cultures for Health 295 Yolife 296 Water Kefir Grains 296 Wildwood Foods 296 Miso Master 296 Leeners 297 Homesteader’s Supply 297 The Sausage Maker 297 New England Cheesemaking Supply 298 The Sausage Source 298 Adventures in Homebrewing 298 Chapter 21: More Than Ten Tips for a Long and Healthy Life 299 Food is Medicine, So Eat to Enhance Your Health 299 Use Alternative Sugar 300 Reduce Plastic Use and Go BPA-Free 300 Choose Organic 300 Get to Know Your Farmer 300 Be Conscious about Your Condiments 301 Eat Whole Grains 301 Choose GMO-Free Foods 302 Get Protein from Plants 302 Find Vegan Milk, Butter, and Dairy Options 302 Learn to Love Water 302 Index 303

Read more less

Book SynopsisTable of ContentsVol 1: 1. Introduction to Nutraceuticals and Natural Products 2. Functional Nutraceuticals: Past, Present and Future 3. Effect of Nutritional Supplements in Health Care 4. Nutraceutical Supplements in Drug Delivery 5. Role of Nanotechnology in Nutraceuticals 6. Nutraceuticals for Prevention and Treatment of Cancer 7. Proangiogenic and Anti-Angiogenic Effect of Small Molecules from Natural Products 8. Nutraceuticals and Natural Product Derivatives for Disease Prevention 9. Encapsulation of Nutraceuticals in Drug Delivery System 10. Liposomal Nanotechnology in Nutraceuticals 11. Bioavailability and Delivery of Nutraceuticals by Nanoparticles 12. Prebiotics and Probiotics: Concepts and Advances 13. Extraction and Purification of Bioactive Ingredients from Natural Products 14. Health Benefits of Turmeric and Ginger 15. Cannabis-Unique Herb with Versatile 16. Marine Nutraceuticals Application Vol 2: 17. Nutraceuticals as Therapeutic Agents 18. Carbohydrates, Proteins and Amino Acids 19. Flavors and Fragrances from Natural Products 20. Nutraceutical Antioxidants as Novel Neuroprotective Agents 21. Flavonoids as Nutraceuticals 22. Current Concepts and Prospects of Herbal Nutraceutical 23. Recent Advances in Extraction of Nutraceuticals from Plants 24. Phytochemicals of Nutraceutical Importance 25. Natural Product Drug Discovery in the Field of Nutraceuticals 26. Trends in use, Pharmacology, and Clinical Applications of Emerging Herbal Nutraceuticals 27. Nanoliposomes and Tocosomes as Multifunctional Nanocarriers for the Encapsulation of Nutraceutical and Dietary Molecules 28. Genetically Modified Products and Non-GMO Products in Nutraceuticals 29. Market Analysis and Concept Developments of Nutraceuticals and Natural Product Derivatives 30. Nutraceutical Formulations and Challenges: Ethical Issues and Intellectual Property Rights 31. Quality assurance of nutraceuticals and natural products and their approval, registration, marketing 32. Intellectual property consideration, regulatory constraints in new product development, and approval procedures in united states and Europe

Read more less

Book SynopsisFunctional Foods Presenting cutting-edge information on new and emerging food engineering processes, Functional Foods, the second volume in the groundbreaking new series, Bioprocessing in Food Science, is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today. Functional Foods, the second volume in series, Bioprocessing in Food Science, is an up-to-date, comprehensive volume covering the preparation, processes and health benefits of functional foods. Written and edited by a team of experts in the field, this important new volume provides readers extensive knowledge about different types of traditional and commercially available functional foods from different sources, such as milk, meat, cereals, millets and fruits and vegetables. The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of functional foods to students, researchers, and industry professionals. Table of ContentsPreface xv 1 Overview of Functional Foods 1Navnidhi Chhikara and Anil Panghal 1.1 Introduction 2 1.2 Functional Food History and Market 2 1.2.1 History 3 1.2.2 Definition of Functional Foods 6 1.3 Classification of Functional Foods 7 1.4 Types of Functional Foods 9 1.4.1 Dairy Based Functional Foods 9 1.4.2 Cereal Based Functional Foods 10 1.4.3 Fruits and Vegetables Based Functional Foods 11 1.4.4 Seafood, Meat and Poultry Based Functional Foods 12 1.5 Functional Foods and Health Claims 13 1.6 Conclusion 14 References 15 2 Prebiotics and Synbiotics in Functional Foods 21Cássia P. Barros, Ramon Silva, Jonas T. Guimarães, Celso F. Balhtazar, Silvani Verruck, Tatiana C. Pimentel, Erick A. Esmerino, Mônica Q. Freitas, Maria Carmela K.H. Duarte, Márcia Cristina Silva and Adriano Gomes da Cruz 2.1 Introduction 22 2.2 Prebiotics 27 2.3 Prebiotic Dairy Functional Foods 32 2.4 Synbiotics 35 2.5 Synbiotic Dairy Functional Foods 38 2.6 Conclusions 42 Acknowledgements 43 References 43 3 Cereal-Based Functional Foods 55Semih Otles and Emine Nakilcioglu-Tas 3.1 Introduction 55 3.2 Structure and Chemical Composition of Cereal Grains 58 3.2.1 Wheat 58 3.2.2 Buckwheat 60 3.2.3 Oat 61 3.2.4 Barley 63 3.2.5 Flaxseed 65 3.2.6 Psyllium 66 3.2.7 Brown Rice 67 3.2.8 Other Cereals 69 3.3 Functional Foods Produced from Cereal Grains 71 3.3.1 Baked Products and Breakfast Cereals 71 3.3.2 Multigrain Functional Beverages 71 3.4 Conclusion 73 References 73 4 Millet Based Functional Food 91Aastha Dewan, Manish Tiwari, Navnidhi Chhikara and B. S. Khatkar 4.1 Introduction 92 4.2 Classification of Millets 93 4.2.1 Major Millets 94 4.2.2 Minor Millets 97 4.3 Nutritional Importance of Major and Minor Millets 98 4.3.1 Major Millets 98 4.3.2 Minor Millets 99 4.4 Grain Structure and Chemical Composition 100 4.4.1 Sorghum and Millet Grain Structure and Appearance 100 4.4.1.1 Sorghum 100 4.4.1.2 Millets 102 4.4.2 Chemical Composition of Millets 105 4.5 Functional Compounds Present in Millets 111 4.5.1 Polyphenols 111 4.5.2 Flavonoids 113 4.5.3 Phytate 113 4.5.4 Xylo-Oligosaccharides 114 4.5.5 Carotenoid and Tocopherols 115 4.6 Millet and Sorghum Based Commercial Products 116 4.7 Millet Based Functional Food Products 132 4.7.1 Probiotics 133 4.7.2 Prebiotics 137 4.7.3 Super Foods 137 4.8 Health Benefits of Millet Based Functional Food 139 4.8.1 Diabetes 139 4.8.2 Cataractogenesis Inhibition 140 4.8.3 Wound Healing and Nerve Growth Factor (NGF) Production 140 4.8.4 Antioxidant Activity (AA) 141 4.8.5 Other Health Beneficial Effects 142 4.9 Future Aspects 143 4.10 Challenges 145 4.11 Conclusions 146 References 147 5 Dairy Milk Based Functional Foods 161Cássia P. Barros, Ramon Silva, Silvani Verruck, Erick A. Esmerino, Mônica Q. Freitas, Márcia Cristina Silva and Adriano Gomes da Cruz 5.1 Introduction 161 5.2 Functional Foods and Regulation 163 5.3 Functional Dairy Foods 168 5.3.1 Probiotics 169 5.3.2 Prebiotics 174 5.4 Industrial Processing of Functional Dairy Products 181 5.4.1 Factors That Affects the Viability of Probiotics During Processing and Storage 183 5.5 Conclusions 186 Acknowledgements 187 References 187 6 Fruits and Vegetable Functional Foods 195Nicola Gasparre and Cristina M. Rosell 6.1 Introduction 195 6.2 Fruit and Vegetable as Functional Ingredients 198 6.3 Common Functional Compounds in Fruits and Vegetables 199 6.3.1 Carbohydrates 199 6.3.2 Protein 199 6.3.3 Lipid 200 6.3.4 Vitamins 200 6.3.5 Polyphenols 201 6.3.6 Carotenoids 202 6.3.7 Glucosinolates 203 6.4 Physicochemical Treatments to Produce Fruit and Vegetable Based Ingredients 203 6.4.1 Preliminary Operations to Obtain Ingredients from Fruits and Vegetable 204 6.5 Main Technologies to Obtain Powder Ingredients from Fruits and Vegetable 206 6.5.1 Conventional Oven Drying 206 6.5.2 Vacuum Drying 207 6.5.3 Freeze-Drying 207 6.5.4 Microwave Drying 207 6.5.5 Osmotic Dehydration 208 6.5.6 Size Reduction Process 208 6.5.7 From Fruits and Vegetable to Liquid Ingredients 209 6.5.8 Spray Drying 209 6.6 Foods as Carriers of Bioactive Compounds from Fruits and Vegetable 216 6.6.1 Bakery Foods 216 6.6.2 Pasta Like-Products 217 6.6.3 Snacks 218 6.6.4 Beverages 219 6.7 Fruits and Vegetable By-Products as Functional Ingredients 220 6.8 Impact of Food Processing on the Biofunctional Properties 221 6.9 Concluding Remarks and Future Outlooks 223 Acknowledgements 224 References 224 7 Meat Based Functional Foods 235Dr Amee Ravani and Dr Harsh P. Sharma 7.1 Introduction 235 7.2 Meat Role in the Nourishments 237 7.2.1 Meat Nutrition 238 7.2.2 Source of Protein 239 7.2.3 Vitamins and Minerals in Meat 242 7.3 Types of Meat 243 7.3.1 Red Meat 243 7.3.1.1 White Meat 244 7.3.1.2 Meat as Processed 244 7.4 Benefits of Consuming Meat 244 7.5 Concept of Functional Foods 245 7.6 Creation of Functional Foods Based on Meat 247 7.6.1 Bioactive Compounds Which are Found in Meat 248 7.6.2 Methods Designed for Producing Integrated Meat Foods 250 7.6.3 Reformulation of Products Containing Meat 252 7.6.4 Production of Shelf-Stable, Health Driven Functional Poultry Meat Finger Chips 255 7.6.5 As a Functional Element in Meat and Meat Products, Dietary Fibre 256 7.6.6 Fish Oils for Omega-3s and Lipoprotein Metabolism 262 7.6.7 Improvements in Animal Feed 266 7.6.8 Meat Reformulation 267 7.6.9 Design of Meat-Based Foods with Walnuts 269 7.7 Innovation of Technology for New Dietary Principles 272 7.8 Conclusion 273 References 275 8 Seafood Based Functional Foods 289M. Selvamuthukumaran 8.1 Introduction 289 8.2 Fish Protein Hydrolysates 290 8.2.1 Process for Preparing Fish Protein Hydrolysates 290 8.3 Fish Oil 292 8.3.1 Oil Refining 292 8.4 Chitin 294 8.4.1 Source of Chitin 294 8.4.2 Extraction of Chitin 294 8.4.3 Extraction of Chitin Using Biological Process 295 8.5 Fish Roe 296 8.5.1 Fish Roe Protein Concentrates 297 8.6 Gelatine 298 8.7 Conclusions 298 References 298 9 Millet Based Functional Foods: Bio-Chemical and Bio-Functional Properties 303Issoufou Amadou 9.1 Introduction 304 9.2 Recent Developments on Millet Based Functional Foods 306 9.3 Millet Nutrition Profile 307 9.3.1 Carbohydrates 309 9.3.2 Protein 309 9.3.3 Lipids 310 9.3.4 Fibers 310 9.3.5 Vitamins 311 9.3.6 Minerals 311 9.3.7 Anti-Nutritional Factors 312 9.4 Bioactivities of the Millet Based Functional Foods Compounds 312 9.5 Biomedicinal and Health Potential of Millet-Based Foods 314 9.6 Conclusion 323 References 324 10 Mushroom as a Source of Fungal Based Functional Foods 331Mandira Kapri, Prem Prakash Srivastav and Satyawati Sharma 10.1 Introduction 331 10.2 Life Cycle of Mushroom 333 10.3 Different Types of Mushroom Cultivation Process 335 10.4 Traditional and Valorised Substrates Used for Cultivation of Mushroom Under SSF Process 337 10.5 Challenges of Mushroom Cultivation and Upcoming Strategies 337 10.6 Mycelium Physiology 338 10.7 Mushroom Mycelium Cultivation Status 339 10.8 Enhancement of Nutritional and Therapeutic Attributes Present in Mycelium and Mushroom 341 10.9 Nutraceuticals Compounds Present in Mycelium and Mushroom Along with their Therapeutic Effects 341 10.10 Food Products Developed from Mushroom Mycelium and Fruit-Bodies 366 10.11 Umami Flavour Extracted from Mushroom Mycelium and Fruit-Bodies 371 10.12 Conclusion 373 Abbreviations 373 References 374 11 Probiotics and Prebiotics as Functional Foods 391Tolulope Joshua Ashaolu 11.1 Introduction 391 11.2 Immunity of the Gut and its Connection to Microbes 392 11.3 An Overview of Functional Foods 393 11.3.1 Probiotics 394 11.3.2 Prebiotics 401 11.4 Critical Evaluations on Probiotics and Prebiotics 408 11.5 Conclusions 409 References 410 12 Food Function and Health Benefits of Functional Foods 419Anil Panghal, Nitin Kumar, Sunil Kumar, Anju Kumari and Navnidhi Chhikara 12.1 Introduction 420 12.2 Functional Foods Terminology and Definition 420 12.2.1 Prebiotics, Probiotics, and Synbiotics 421 12.3 Constituents in Functional Foods 423 12.3.1 Macronutrients 424 12.3.2 Micronutrients 424 12.4 Bioactive Compounds in Functional Foods 424 12.4.1 Phenolic Compounds 425 12.4.2 Flavonoids 425 12.4.3 Alkaloids 426 12.4.4 Terpenes and Terpenoids 426 12.4.5 Saponins 427 12.5 Health Benefits 427 12.5.1 Diabetes Mellitus 427 12.5.2 Cancer 430 12.5.3 Cardiovascular Disease (CVD) 430 12.6 Sources of Functional Foods 430 12.6.1 Plant-Based Functional Foods 430 12.6.2 Animal-Based Functional Foods 431 12.6.3 Microbial-Derived Functional Foods 432 12.7 Effect of Processing on Functional Products 432 12.8 Present Status and Future Aspects 434 12.9 Conclusion 435 References 436 13 Double Emulsion for Controlled Delivery of Functional Food Ingredients 443Madhulekha Rakshit and P P Srivastav 13.1 Introduction 444 13.2 Double Emulsion Formation Mechanism 446 13.3 Types of Functional Ingredient for Delivery 448 13.4 Double Emulsion Particle Specification 457 13.5 Double Emulsion Stability 458 13.5.1 Physical Stability 458 13.5.1.1 Gravitation Separation 458 13.5.1.2 Particle Aggregation 460 13.5.1.3 Flocculation and Coalescence 461 13.5.1.4 Ostwald Ripening 462 13.5.2 Chemical Stability 463 13.6 Release Characteristics 463 13.7 Gastrointestinal Properties 466 13.7.1 Bioavailability and Bioaccessibility 466 13.7.2 Variations in Delivery Properties 466 13.8 Conclusion 468 References 468 14 Use of Biopolymers for Packaging of Functional Foods 477Bababode Adesegun Kehinde, Olakanmi Sunday Joy, Majid Ishrat, Oluwabusolami Kehinde and Tolulope Joshua Ashaolu 14.1 Introduction 478 14.2 Applications of Biopolymers in Scientific Fields 480 14.2.1 Nanoscale Processing 480 14.2.2 Biomedical Applications 480 14.2.3 Cosmetic Functions 481 14.2.4 Construction Engineering 481 14.2.5 Pharmacology 482 14.3 Food Product Processing 482 14.3.1 Water Purification 486 14.3.2 Enzymology 487 14.3.3 Food Packaging 487 14.4 Use of Biopolymers for Packaging of Functional Foods 490 14.4.1 Antioxidant Packaging of Functional Foods 491 14.4.2 Antimicrobial Packaging 496 14.5 Biopolymers Used for Processing of Functional Foods 497 14.5.1 Starch 497 14.5.2 Poly Lactic Acid (PLA) 498 14.5.3 Cellulose 498 14.5.4 Chitosan 498 14.5.5 Proteins 499 14.5.6 Carrageenan 499 14.5.7 Alginate 500 14.6 Conclusion 500 References 501 15 Global Concepts and Regulations in Functional Foods 511Montaña Cámara, Virginia Fernández-Ruiz, Laura Domínguez Díaz, Rosa Mª Cámara Hurtado and Mª de Cortes Sánchez Mata 15.1 Introduction 511 15.2 Regulatory Framework of Functional Foods 513 15.2.1 Concept 513 15.2.2 Definition 514 15.2.3 International Overview on Functional Food Classification 518 15.2.4 Functional Ingredients of Functional Foods: Nutrients and Bioactive Compounds 522 15.2.4.1 Regulatory Framework of Functional Ingredients Added to Functional Foods 528 15.2.5 Nutrition and Health-Related Claims for Functional Foods Around the World 534 15.2.6 Claims Related to the Absence of a Specific Allergens and/or Substances that can Cause Intolerance in the Human Organism 543 15.3 Conclusions 546 Acknowledgements 546 References 547 Index 555

Read more less

Book SynopsisFOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food. Food Chemistry: The Role of Additives, Preservatives and Adulteration is designed to present basic information on the composition of foods and the chemical and physical changes that their characteristics undergo during processing, storage, and handling. Details concerning recent developments and insights into the future of food chemical risk analysis are presented, along with topics such as food chemistry, the role of additives, preservatives, and food adulteration, food safety objectives, risk assessment, quality assurance, and control. Moreover, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection are covered,Table of ContentsPreface xix 1 Food Chemistry: Role of Additives, Preservatives, and Adulteration 1Mousumi Sen 1.1 Introduction 2 1.2 Categories of Food Colors 2 1.3 Natural Colors Are Best Over Artificial Colors 3 1.4 Classification of Food Colorants 3 1.4.1 Natural Colorants 3 1.4.2 Synthetic Colorants 7 1.4.2.1 Water Soluble Synthetic Colors 7 1.4.2.2 Fat Soluble Synthetic Colorants 8 1.4.2.3 Lake Colorants 8 1.5 Classification of Food Additives 9 1.5.1 Why Food Colors Are Preferred 12 1.5.2 E-Numbering 13 1.6 Food Spoilage and Preservation 14 1.6.1 Causes of Spoilage 14 1.6.2 Principle of Food Preservation 15 1.7 Preservatives 15 1.7.1 Factors Affecting Preservative Efficiency 15 1.7.1.1 Interaction With Formulation Components 15 1.7.1.2 Properties of Preservatives 16 1.7.1.3 Effect of Containers 16 1.7.1.4 Types of Micro-Organisms 16 1.7.1.5 Influence of pH 16 1.7.2 Factors Affecting Chemical Preservation 17 1.7.3 Classification of Chemical Preservatives 17 1.7.4 Types of Chemical Preservatives 17 1.7.5 Natural Chemical Preservatives 18 1.7.6 Methods of Food Preservation 19 1.8 Antioxidants 20 1.9 Oils and Spices 21 1.10 Introduction to Hurdle Technology 22 1 Advantages of Food Additives and Preservatives 23 2 Disadvantages of Food Additives and Preservatives 23 3 Effects of Food Additives and Food Preservatives 24 4 Safety of Food Additives and Preservatives 25 1.11 Adulteration 26 1 History of Food Adulteration 27 2 Types of Food Adulteration 27 2.1 Intentional Adulteration 27 2.2 Incidental Adulteration 28 2.3 Metallic Adulteration 28 3 A Food Is Considered Adulterated if It Has the Following Factors 28 4 Effects of Adulterated Food on Human Health 28 5 Reasons for Food Adulteration 29 6 Methods of Food Adulteration 29 7 Trends of Food Adulteration in Developing Countries 30 1.12 Food Safety and Standards Act 30 1 Few Steps to Avoid Adulteration 32 2 Detection Methods of Adulteration 33 3 Technique to Check Food Adulteration 33 1.13 Conclusion 33 References 35 2 Additives and Preservatives Used in Food Processing and Preservation, and Their Health Implication 43Sunita Adhikari (Nee Pramanik) Abbreviations 44 2.1 Introduction 44 2.2 Merits and Demerits of Food Additives and Preservatives 47 2.2.1 Merits of Food Additives and Preservatives 47 2.2.2 Demerits of Food Additives and Preservatives 47 2.3 Types of Food Additives and Preservatives 48 2.3.1 Preservatives 48 2.3.2 Nutritional Additives 51 2.3.3 Flavoring Agent 51 2.3.4 Coloring Agent 51 2.3.5 Texturizing Agent 53 2.3.6 Miscellaneous Additives 54 2.3.6.1 Acidity Regulator 54 2.3.6.2 Anti-Caking Agent 54 2.3.6.3 Antifoaming Agent 54 2.3.6.4 Flour Treatment Agents 54 2.3.6.5 Fat Replacers 56 2.3.6.6 Sweeteners 56 2.3.6.7 Leavening Agent 61 2.3.6.8 Firming Agent 62 2.3.6.9 Glazing Agent 62 2.3.6.10 Humectant 62 2.3.6.11 Sequestering Agent 62 2.3.6.12 Gelling Agent 63 2.3.6.13 Propellants 63 2.3.6.14 Foaming Agent 63 2.3.6.15 Seasoning 63 2.3.6.16 Curing Agents 64 2.3.6.17 Probiotics 64 2.3.6.18 Other Food Additives 65 2.3.6.19 Indirect Food Additives 65 2.4 Health Effect of Food Additives and Preservatives 66 2.5 Conclusion 70 References 71 3 Role of Packaging in Food Processing 73Bhasha Sharma, Susmita dey Sadhu, Rajni Chopra and Meenakshi Garg 3.1 Introduction 74 3.2 State-of-the-Art 76 3.3 Raw Materials Used in Food Packaging 78 3.3.1 Metals 79 3.3.2 Glass 80 3.3.3 Plastics 80 3.3.4 Paper and Cardboard 80 3.4 Packaging Footprints on Quality, Shelf Life, and Safety of Food 81 3.5 Prolegomenon on Active and Smart Packaging Systems 81 3.5.1 Active Packaging 82 3.5.2 Intelligent Packaging System 83 3.6 Aseptic Packaging in Food Processing 84 3.7 The Paradigm in Strategies for Improvement of Food Packaging 85 3.7.1 Bequest of Packaging Into the Cycle of Food Chain Sustainability 85 3.7.2 Selection of Materials With the Objective of Recyclability 86 3.7.3 Escalating Protective Role of Packaging 87 3.7.4 How Biodegradable Polymers can Mitigate the Plight of Packaging in Food Processing 88 3.8 Integration of Nanotechnology to Ameliorate Food Packaging 89 3.9 Life Cycle Assessment (LCA) 90 3.10 Deciphering the Challenges for Sustainable Food Packaging 91 3.11 Conclusion and the Way Forward 92 Acknowledgement 92 References 92 4 Laws Impacting Chemicals Added to Food 97Preeti Khanna, Rajni Chopra and Meenakshi Garg 4.1 Introduction 98 4.2 Functions of Food Additives 98 4.2.1 Sustain or Enhance the Shelf Life and Freshness of a Product 99 4.2.2 Sustain or Enhance the Nutritional Quality of a Product 99 4.2.3 Improve the Aesthetic Appeal and Sensory Attributes of a Product 99 4.3 Classification of Food Additives 99 4.3.1 Classification Based on Functionality 99 4.3.1.1 Flavoring Agents 100 4.3.1.2 Enzyme Preparations 100 4.3.1.3 Other Additives 100 4.4 Classification Based on Primary and Secondary Technological Roles—Direct and Indirect Additives 101 4.5 Evaluating the Health Risk of Food Additives 101 4.6 International Regulations for the Efficacy of Food Additives 102 4.7 International Laws 102 4.7.1 US Food and Drug Administration 102 4.8 Indian Regulations—Food Safety and Standards Authority of India (FSSAI), Additives Regulations (Regulation 3.1) 103 4.9 Safety Assessment: Redbook’s Principles of Safety Evaluation 105 4.10 Levels of Concern for Direct Food Additives 106 4.11 Threshold Regulation Exemption for Indirect Food Additives 107 4.12 Estimated Daily Intakes 108 4.13 Human Data and Clinical Studies 109 4.14 GRAS Substances 109 4.15 European Union Legislation 110 4.16 Categorization of Food Additives 110 1 Additives Can Be Used for the Following Purposes 110 4.17 Safety Assessment of Food Additives 111 4.18 Safety Evaluation Process and Authorization 112 4.19 Use of Food Additives in Food Products 113 1 Traditional Foods 113 2 Restricted Provisions 114 4.20 Labeling Regulations and Guidelines 114 4.21 Conclusion 114 References 114 5 Detection of Food Adulterants in Different Foodstuff 117Aditi Negi, P Lakshmi Praba K., R Meenatchi and Akash Pare 5.1 Introduction 118 5.2 Types of Adulteration 118 5.3 Impact of Adulteration on Health 120 5.4 Approaches for Adulterant Authentication in Food Materials 121 5.5 Physical Authentication Techniques 122 5.6 Application of Biochemical and Analytical Methods in Adulterant Authentication 124 5.6.1 Adulterant Authentication Through HPLC 124 5.6.2 Adulterant Authentication Through GCMS 127 5.6.3 Adulterant Authentication Through Spectroscopic Method 127 5.6.4 Adulterant Authentication Through Ambient Mass Spectroscopy Techniques 128 5.6.5 Adulterant Authentication Through Nuclear Magnetic Resonance Technique 128 5.7 Adulterant Identification by Molecular Techniques 136 5.7.1 Polymerase Chain Reaction–Based Techniques for Adulterant Identification 137 5.7.2 Application of Real-Time PCR in Adulterant Authentication 142 5.7.3 Isothermal Amplification Methods for Adulterant Identification 142 5.7.4 Sequencing and Hybridization-Based Methods in Adulterant Identification 147 5.8 Limitation in Use of Molecular-Based Methods for Adulterant Authentication 148 5.9 Conclusion 152 References 152 6 Trends of Food Adulteration in Developing Countries and Its Remedies 165Satyam Chachan, Anand Kishore, Khushbu Kumari and Arun Sharma 6.1 Introduction 166 6.2 Food Fraud in Developing Countries 166 6.2.1 Impact of Adulteration 168 6.3 Classification of Food Adulteration 169 6.3.1 Intentional Adulteration 171 6.4 Common Food Adulterants 172 6.5 Adulteration Remedy Strategies 177 6.5.1 Government and Regulatory Agency Initiative 177 6.5.2 Loopholes in Existing Method of Eliminating Adulteration 179 6.5.3 Process and Product Verification 181 6.5.4 Higher Levels of Transparency/Traceability in Supply Chain 182 6.5.5 Use of Novel Technology 182 6.5.6 Training 183 6.5.7 Awareness 183 6.6 Conclusion 185 References 186 7 Food Adulteration and Its Impacts on Our Health/Balanced Nutrition 189Suka Thangaraju, Nikitha Modupalli and Venkatachalapathy Natarajan 7.1 Introduction 190 7.2 Types of Adulteration 192 7.2.1 Intentional Adulteration 192 7.2.2 Incidental Adulteration 193 7.2.3 Other Types of Adulteration 193 7.2.3.1 Natural Contamination 193 7.2.3.2 Metallic Contamination 193 7.2.3.3 Microbial Contamination 194 7.2.3.4 Adulteration in Organic Foods 195 7.2.3.5 Adulteration During Irradiation of Foods 195 7.2.3.6 Genetically Modified Foods 195 7.3 Adulteration in Foods 196 7.3.1 Global Food Environment 197 7.4 Effects of Food Adulteration 201 7.4.1 Health Effects 201 7.4.2 Balanced Nutrition 205 7.5 Measures to Mitigate Food Adulteration 206 7.5.1 Producer’s or Manufacturer’s End 206 7.5.2 Consumer’s End 206 7.5.3 Government and Regulatory Agencies 207 References 209 8 Natural Food Toxins as Anti-Nutritional Factors in Plants and Their Reduction Strategies 217Naman Kaur, Aparna Agarwal, Manisha Sabharwal and Nidhi Jaiswal Abbreviations 218 8.1 Introduction 218 8.2 Anti-Nutritional Factor 221 8.2.1 Tannins 221 8.2.1.1 Types 222 8.2.1.2 Adverse Effects 222 8.2.2 Saponins 223 8.2.2.1 Saponins 223 8.2.2.2 Adverse Effects 224 8.2.3 Lectins and Hemagglutinin 225 8.2.3.1 Adverse Effects 226 8.2.4 Alkaloids 227 8.2.4.1 Adverse Health Effects 227 8.2.5 Oxalates 228 8.2.5.1 Adverse Effects 229 8.2.6 Cyanogenic Glycosides 230 8.2.6.1 Adverse Effects 231 8.2.7 Goitrogens 231 8.2.7.1 Adverse Effects 232 8.3 Methods to Reduce Levels of Anti-Nutritional Factors in Foods 234 8.3.1 Soaking 234 8.3.2 Fermentation 235 8.3.3 Germination 236 8.3.4 Milling 237 8.3.5 Extrusion 237 8.3.6 Heating-Autoclaving (Wet Heating) and Roasting (Dry Heating) 238 8.3.7 Gamma Radiation 239 8.3.8 Genomic Technology 239 8.4 Conclusion 240 References 240 9 Feeding the Future—Challenges and Limitations 249Baishakhi De and Tridib Kumar Goswami 9.1 Introduction 250 9.2 Early Life Nutrition and Healthy Future 252 9.2.1 Choice of Food and “Nutrition Transition” 253 9.3 Challenges and Opportunities in Developing the Future Food Systems 255 9.4 Sustainable Diet for the Future 257 9.5 Research Trends and Green Food Technologies 259 9.5.1 Green Technologies in Food Processing 260 9.5.2 Nanotechnology in Food Processing and Food Safety 262 9.5.3 CRISPR-Based Technologies 262 9.5.4 Future Directives 265 9.5.4.1 3D Food Printing and Mass Customization of Diet 266 9.6 Regulations and Trade 270 9.7 Conclusion 270 References 271 10 Alternate Food Preservation Technology 275Pratik S Gaikwad, Chayanika Sarma, Aditi Negi and Akash Pare 10.1 Introduction 276 10.2 Non-Thermal Preservation Technique 277 10.2.1 Packaging Technology 277 10.2.1.1 Challenges and Future Scope of MAP Processing 282 10.2.2 Ozone (O3) Treatment 282 10.2.2.1 Properties of O3 291 10.2.2.2 Principle of O3 Generation 291 10.2.2.3 Challenges and Future Scope of O3 Processing 292 10.2.3 High Hydrostatic Pressure Treatment 292 10.2.3.1 Principles of HPP Treatment 294 10.2.3.2 HPP Time 294 10.2.3.3 Challenges and Future Scope of HPP Treatment 295 10.2.4 Ultrasound Treatment 295 10.2.4.1 Principle of Ultrasound Treatment 296 10.2.4.2 Challenges and Future Scope of Ultrasound Treatment 296 10.2.5 Pulsed Electric Field Treatment 296 10.2.5.1 Principle of PEF Treatment 297 10.2.5.2 Challenges and Future Scope of PEF Treatment 298 10.2.6 Cold Plasma Treatment 298 10.2.6.1 Generation of CP Treatment 298 10.2.6.2 Challenges and Future Scope of CP 300 10.2.7 Oscillating Magnetic Field 300 10.2.7.1 Challenges and Future Scope of OMF 301 10.2.8 Membrane Filtration Process 301 10.2.8.1 Principle of the Membrane Filtration Process 301 10.2.8.2 Microfiltration 301 10.2.8.3 Ultrafiltration 302 10.2.8.4 Nanofiltration 303 10.2.8.5 Reverse Osmosis 303 10.2.8.6 Challenges and Future Scope of the Membrane Filtration Process 303 10.3 Novel-Thermal Preservation Technique 303 10.3.1 Ohmic Heating Treatment 303 10.3.1.1 Application of OH Treatment 304 10.3.1.2 Challenges and Future Scope of OH Treatment 311 10.3.2 Microwave Heating 311 10.3.2.1 Principle of MW Heating 311 10.3.2.2 Applications of MW Heating 312 10.3.2.3 Challenges and Future Scope of MW Heating 312 10.3.3 Infrared Heating (IRH) 312 10.3.3.1 Application of IRH 313 10.3.3.2 Challenges and Future Scope of IRH 313 10.3.4 Radio Frequency Heating 313 10.3.4.1 Principle of RF Heating 314 10.3.4.2 Factor Influencing of RF Heating 314 10.3.4.3 Challenges and Future Scope of RF Heating 314 10.4 Other Alternate Preservation Techniques 315 10.4.1 Freezing 315 10.4.1.1 Challenges and Future Scope of Freezing 316 10.4.2 Dehydration 316 10.4.3 Frying 317 10.4.4 Chilling 318 10.4.5 Extrusion 318 10.4.6 Three-Dimensional (3-D) Printing 319 10.4.6.1 Principle of 3-D Printing 319 10.4.6.2 Factor Influencing 3-D Printing 319 10.4.7 Blanching 320 10.5 Hurdle Technology for Preservation of Food 320 10.6 Irradiation Process for Preservation of Food 321 10.6.1 Electron Beam 327 10.6.2 X-Radiation (X-Ray) 327 10.6.3 Gamma Rays 327 10.7 Food Additives for the Preservation of Food 328 10.7.1 Natural Additives 328 10.7.2 Synthetic Additives 328 10.7.3 Challenges and Future Scope of Additives 331 10.8 Conclusion 332 References 332 11 Green Solvents for Food Processing Applications 341A Surendra Babu, A Sangeetha and R Jaganmohan 11.1 Introduction 342 11.2 Green Solvents 344 11.2.1 Water as Green Solvent 345 11.2.2 Subcritical Water Extraction 346 11.2.3 Supercritical Fluids as Green Solvent 346 11.2.4 Gas Expanded Liquids as Green Solvent 347 11.2.5 Ionic Liquids as Green Solvent 348 11.2.5.1 Classification of Ionic Liquids 348 11.2.6 Solvents Derived From Biomass as Green Solvent 349 11.2.7 Deep Eutectic Solvents as Green Solvents 352 11.3 Synthesis of NADES 353 11.3.1 NADES for Extraction of Phenolic Compounds 355 11.3.2 NADES for Extraction of Flavonoids 360 11.3.3 NADES for Extraction of Other Polar Compounds 364 11.3.3.1 Ferulic Acid Extraction From Ligusticum Chuanxiong Hort and NADES 364 11.3.4 NADES for Extraction of Food Samples 364 11.3.4.1 Extraction of Vanillin With NADES 364 11.3.4.2 Extraction of Anthocyanins With NADES 364 11.3.4.3 Extraction of Phenolic Compounds With NADES 364 11.3.5 General Considerations Using NADES as Extraction Solvents 365 11.4 Conclusion and Future Trends 366 References 366 12 Technological Advancement in Food Additives and Preservatives 375Shikha Pandhi, Arvind Kumar and Akansha Gupta Abbreviations 376 12.1 Introduction 377 12.2 Food Additives and Preservatives 378 12.2.1 Classes of Food Additives 379 12.2.2 Significance in Food Processing and Preservation 381 12.2.3 Mechanism of Action of Food Preservatives 381 12.3 Regulatory Aspects of Food Additives and Preservatives 382 12.3.1 Generally Recognized as Safe 383 12.3.2 FSSAI Regulations on Permissible Limits of Food Additives 383 12.4 Health Concerns of Conventional Food Additives 383 12.5 Technological Advancements in Food Additives and Preservatives 384 12.5.1 Novel Food Additives 384 12.5.1.1 Essential Oils/Phytochemicals 385 12.5.1.2 Metallic Nanoparticles as Antimicrobial (Green Route) 386 12.6 Novel Technological Approaches for Enhanced Functionality 386 12.6.1 Nanoencapsulation 386 12.6.1.1 Fundamentals and Techniques 387 12.6.1.2 Types of Encapsulating Material 388 12.7 Methods for Food Additives Determination 389 12.7.1 Analytical Methods 389 12.7.1.1 Spectroscopy Techniques 389 12.7.1.2 Chromatographic Techniques 390 12.7.1.3 Electroanalytical Techniques 391 12.8 Future Prospects 391 12.9 Conclusion 392 References 393 13 Sensors for Non-Destructive Quality Evaluation of Food 397Krishna Gopalakrishnan, Arun Sharma, Neela Emanuel, Pramod K Prabhakar and Ritesh Kumar 13.1 Introduction 398 13.2 Different Types of Non-Destructive Methods 400 13.2.1 Mechanical Method 400 13.2.1.1 Mechanical Thumb Method 400 13.2.1.2 Sinclair IQTM–Firmness Tester (SIQ-FT) 401 13.2.1.3 Laser Air-Puff 401 13.2.2 Chemical Method 401 13.2.2.1 Electronic Nose 401 13.2.3 Electromagnetic Method 404 13.2.3.1 Nuclear Magnetic Resonance (NMR) 404 13.2.3.2 Magnetic Resonance Imaging 406 13.2.4 Optical Method 408 13.2.4.1 NIR Spectroscopy 408 13.2.4.2 Image Analysis Techniques 410 13.2.4.3 Time-Resolved Reflectance Spectrometry 415 13.2.5 Dynamic Method 418 13.2.5.1 X-Rays 418 13.2.5.2 Computed Tomography 419 13.2.5.3 Ultrasonic 420 13.2.5.4 Acoustic Techniques 421 13.2.6 Sensor Fusion 423 13.3 Non-Destructive Quality Testing in Various Food Commodities 425 13.3.1 Staple Foods 425 13.3.1.1 Sensory Aspect 426 13.3.1.2 Adulteration Aspects 427 13.3.1.3 Chemical Aspects 427 13.3.2 Fruits 427 13.3.2.1 Fruit Quality Inspection Using Electronic Nose 429 13.3.2.2 Fruit Quality Inspection Using UV-VIS-NIR Spectroscopy 429 13.3.2.3 Fruit Quality Inspection Using Ultrasound Sensing Technique 430 13.3.2.4 Fruit Quality Inspection Using Machine Vision Sensing Technique 430 13.3.2.5 Fruit Quality Inspection Using Acoustic Impulse Technique 431 13.3.3 Vegetables 431 13.3.3.1 Spectroscopic Techniques 431 13.3.3.2 Sound Waves Techniques 434 13.3.3.3 Imaging Analysis Techniques 435 13.4 Conclusion 436 References 437 Index 451

Read more less

Book SynopsisLENTILS Understand the future of plant protein with this comprehensive overview Lentils are one of the oldest and most widely cultivated crop species in the world and a leading global source of protein, carbohydrates, and dietary fiber, as well as numerous micro-nutrients. In recent years, they have emerged as a leading candidate to form the basis of non-meat protein substitutes, a skyrocketing industry with immense climate and public health implications. There has never been a more urgent need to understand the cultivation and use of these flexible, resource-rich crops. Lentils provides a comprehensive overview of every stage in the lentil production chain, from cultivation to processing to sale to consumption. It focuses particularly on pre- and post-harvest processing, alerting readers to the possibilities of lentils in a newly health and environmentally conscious global food marketplace. The result is a thorough, highly accessible, and navigable introduction to a vital subject. The reader can also find: Detailed coverage of lentils including global production/trade, breeding practices, value-addition, nutrition, consumption trends, and quality assessmentInnovative three-part structure to facilitate reader navigationDedicated chapters on lentil-based meat analogs, engineering properties, and innovative processing technologies The book can be used as a useful reference for academics and researchers who are working in the fields of food science, food technology, food process engineering, and applied nutrition, as well as for food industry professionals and government regulators with an interest in food production, food security, and the global food market dynamics.Table of ContentsPart I: Overview, breeding practices, postharvest handling and storage 1. An overview of lentil production, trade, processing and nutrient profile 2. Recent advances in lentil genetics, genomics, and molecular breeding 3. Preharvest quality management, postharvest handling and consumption trends of lentils Part II: Processing, physical and functional properties, food and non-food applications 4. Value-added processing of lentils and emerging research trends 5. Milling and fractionation processing of lentils 6. Functional properties of lentils and its ingredients in natural or processed form 7. Rheological properties of lentil protein and starch 8. Pasting, thermal, and structural properties of lentils 9. Lentil protein: a sustainable and green alternative to animal meat protein 10. Utilization of lentils in different food products 11. Non-food applications of lentils and their processing byproducts 12. Innovative processing technologies for lentil flour, protein and starch Part III: Nutrition, antinutrients, sensory properties, and global consumption trends 13. Nutritional profile, bioactive compounds and health benefits of lentils 14. Antinutritional factors in lentils: Their effect on bioavailability of nutrients and significance in human health 15. Sensory properties of cooked lentils and lentil-based products 16. Global consumption and culinary trends in lentils utilization

Read more less

Book Synopsis

Read more less

Book Synopsis* Essential information for airline companies * Airline food is a multi-billion dollar industry * Written by an expert from a company specialising in the preparation of high class safe airline foods * Coverage includes HACCP, supply chain locistics and liability issues .Table of ContentsDedication. About the author. Foreword. Preface. Acknowledgements. Abbreviations. Introduction. 1 Aviation safety and its impact on the global ecconomy. 2 Consumer perceptions - fact or fiction?. 3 Current codes of practice. 4 Have Airlines Considered Crisis Prevention? (HACCP). 5 Implementing manufacturing SOPs to achieve aviation safety utopia. 6 Liability issues - protecting the airline brand. 7 The airline catering supply chain. 8 Fitness to fly. 9 Cabin crew - the missing link. 10 Managing aircraft water. 11 Aircraft disinsection and pest management. 12 Special meals - special hazards. 13 Aviation food safety versus aviation food security. 14 Food safety in the business avaition environment. References. Index.

Read more less

Book SynopsisTaking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry.Trade Review"Taking a fresh new approach to information on baked products this exciting new book looks beyond the perceived notions of how foods from the bakery are categorised to explore the underlying themes that link the products. This book is a valuable practical resource for all food scientists and food technologists within bakery companies, ingredient suppliers and general food research companies." Food Engineering and Ingredients, June 2007 "Baked Products: Science, Technology and Practice is a valuable practical resource for all food scientists and food technologists within bakery companies, ingredient suppliers and general food companies. The book will be an important addition for librarian and research establishments." Beverage & Food World, September 2007 “Provide[s] a more detailed understanding to underpin the development of new processes and products. Few can be more qualified to do this than Stan Cauvain and Linda Young. Together they have over 65 years’ experience in the industry with a formidable record of publications on baking technology.” Food Science and TechnologyTable of ContentsPreface. 1 The current approaches to the classification of bakery products. Introduction. An historical background to the production of baked products. The traditional basis for classifying bread and fermented goods, cakes, pastries and biscuits. The concept of recipe balance in the development of baked products. Reconsidering the basis for baked product classification. 2 The key characteristics of existing bakery product groups and typical variations within such groups. What makes baked products different from other processed foods?. An introduction to the methods used to characterise baked products. Methods for evaluating the character of baked products. Subjective scoring sheets. Measurement of size. Measurement of volume. Measurement of colour. Texture properties. Measurement of cellular structure. Measurement of product moisture content. Water activity and its relevance. Key physical characteristics of bread and fermented goods. Key physical characteristics of sponges and cakes. Key physical characteristics of biscuits, crackers and cookies. Key physical characteristics of pastry. 3 The characterisation of bakery products by formulation and the key functional roles of the main ingredients used in baking. Introduction. The key functional roles of individual ingredients. How baked product formulations are expressed. Baker’s percentage. Total weight percentage. Ingredient level (absolute). Other methods. Conversion statistics. Typical recipes used in the manufacture of baked products. Relationships between product groups. Flour types. Sample recipes. Bread and fermented goods. Doughnuts. Cakes. Cookies, biscuits and crackers. Pastries. Unleavened breads. Other products. 4 Ingredients and their influences. Wheat flour. Fibres. Soya flour. Cocoa powder. Sugars and sweeteners. Sucrose. Dextrose/glucose syrups. Invert sugar/honey. Glycerol and sorbitol. Fats and emulsifiers. Fats. Butter. Margarines. Emulsifiers. Egg products. Baking powders and their components. Dried and candied fruits. Chocolate chips. Salt. Yeast. Ascorbic acid and other improvers. Enzymes. Water. Milk products. 5 The nature of baked product structure. Introduction. Techniques to evaluate baked product structure. The formation of cellular structures. The formation of gluten. The role of fat in the formation of baked product structures. Mechanisms of structure formation and expansion in baked products. Bread and fermented goods. Cakes and sponges. Biscuits and cookies. Short and sweetened pastry. Laminated products and crackers. Flat breads. Doughnuts. Bagels and steam breads. Hot-plate products. 6 Interactions between formulation and process methodologies. Introduction. The main processing methodologies. Mixing – the importance of energy. Mixing – gas incorporation. Mixing – single- and multi-stage methods. Dividing/scaling/depositing. Forming/moulding/shaping. Expansion and relaxation. Baking. Frying. Boiling and steaming. Using re-work. The contribution of ingredients and formulation to the evolution of current processing methodologies. 7 Heat transfer and product interactions. Introduction. The heat transfer processes. Refrigeration and Retarding. Proving. The baking of cake batters. The baking of bread dough. The baking of biscuit and cookie dough. The baking of pastry products. The baking of laminated products. Microwave baking. The frying of doughnuts and other products. Baking on a hot-plate. Cooling. Deep freezing. The foam to sponge conversion and the collapse of bakery products. Ingredient, recipe and product interactions. 8 Understanding and manipulating the end product requirements. The importance of records. Optimising baked product quality through test baking. Control of baked product characteristics by manipulation of ingredients, formulation and processing methods. Optimising baked product quality through the application of knowledge-based systems. Knowledge-based systems for bread products. Using the Bread Advisor. Fault diagnosis or quality enhancement. Processing details. Other software tools for fermented products. Knowledge-based systems for cake products. Determining raising or leavening agents in cake and biscuit/cookie products. 9 The opportunities for new product development. The processes involved in the development of baked products. The start. The product development brief. The product development process. Characterising the Product. The potential for new product development using IT methodologies. Cake product development using IT systems. Software to determine process settings. Ensuring product safety using software. HACCP software. Company specific knowledge. Matching patterns in baking for innovation. Using structure assessment in innovation. Visualising the world of baked products. Conclusion. References. Further reading. Index

Read more less

Book SynopsisStructure of Dairy Products, a new volume in the Society of Dairy Technology's Book Series, published by Blackwell Publishing, covers all major aspects of the structure of dairy products, including details of the use of techniques such as scanning electron microscopy and transmission electron microscopy.Trade Review?This book provides an important and valuable contribution to understanding the structure of dairy products. Every chapter provides a comprehensive up-to-date reference list, effectively the date of production. Unquestionably a major plus point of this book is the perfect quality of the micrographs representing different microscopic techniques used when investigating the microstructure of milk and dairy products.? ( Journal of Dairy Technology, February 2008) "Structure of Dairy Products provides a timely and comprehensive review of understanding the micro structure of milks and milk products. In the last 30 years great interest is seen, in the structure of dairy products and at the same time different techniques have been developed to visualise the properties of these products. The book is multi-author text containing chapters that summarise recent findings for each dairy product" Food and Beverage WorldTable of ContentsChapter 1. Overview of Microscopical Approaches. . Chapter 2. Instrumental Techniques for Sample Preparation. Chapter 3. Microstructure of Milk Components. Chapter 4. Microstructure of Dairy Fat Products. Chapter 5. Microstructure of Concentrated and Dried Milk Products. Chapter 6. Structure of Fermented Milks. Chapter 7. Microstructure of Natural Cheeses. Chapter 8. Processed Cheese and Cheese Analogues. Chapter 9. Microstructure of Frozen and Dairy-Based Confectionary Products. Chapter 10. The Microscope in Troubleshooting

Read more less