Food and beverage technology Books

Book SynopsisThe second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006Table of ContentsPreface to the Second Edition xv Preface to the First Edition xvii List of Contributors xix Content of Volume 1 1 Postharvest Handling and Preparation of Foods for Processing 1Alistair S. Grandison 1.1 Introduction 1 1.2 Properties of Raw Food Materials and Their Susceptibility to Deterioration and Damage 2 1.2.1 Raw Material Properties 3 1.2.1.1 Geometric Properties 3 1.2.1.2 Color 4 1.2.1.3 Texture 4 1.2.1.4 Flavor 5 1.2.1.5 Functional Properties 5 1.2.2 Raw Material Specifications 6 1.2.3 Deterioration of Raw Materials 6 1.2.4 Damage to Raw Materials 7 1.2.5 Improving Processing Characteristics through Selective Breeding and Genetic Engineering 7 1.3 Storage and Transportation of Raw Materials 9 1.3.1 Storage 9 1.3.1.1 Temperature 10 1.3.1.2 Humidity 11 1.3.1.3 Composition of Atmosphere 12 1.3.1.4 Other Considerations 12 1.3.2 Transportation 13 1.4 Raw Material Cleaning 13 1.4.1 Dry Cleaning Methods 14 1.4.2 Wet Cleaning Methods 17 1.4.3 Peeling 20 1.5 Sorting and Grading 20 1.5.1 Criteria and Methods of Sorting 20 1.5.2 Grading 23 1.6 Blanching 25 1.6.1 Mechanisms and Purposes of Blanching 25 1.6.2 Processing Conditions 27 1.6.3 Blanching Equipment 27 1.7 Sulfiting of Fruits and Vegetables 28 References 29 2 Thermal Processing 31Michael J. Lewis and Soojin Jun 2.1 Introduction 31 2.1.1 Reasons for Heating Foods 32 2.1.2 Safety and Quality Issues 33 2.1.3 Product Range 34 2.2 Reaction Kinetics 35 2.2.1 Microbial Inactivation 35 2.2.2 Heat Resistance at Constant Temperature 35 2.3 Temperature Dependence 37 2.3.1 Batch and Continuous Processing 39 2.3.2 Continuous Heat Exchangers 42 2.3.2.1 Direct Heating 44 2.4 Heat Processing Methods 46 2.4.1 Thermization 46 2.4.2 Pasteurization 47 2.4.2.1 HTST Pasteurization 48 2.4.2.2 Tunnel (Spray) Pasteurizers 51 2.4.2.3 Extended Shelf Life Products 52 2.4.3 Sterilization 52 2.4.3.1 In-Container Processing 52 2.4.3.2 UHT Processing 60 2.5 Special Problems with Viscous and Particulate Products 65 2.6 Ohmic Heating 67 2.6.1 Introduction 67 2.6.2 Fundamental Principles of Ohmic Heating 67 2.6.2.1 Electrochemical Reaction on Electrodes 68 2.6.2.2 Heating Pattern of Multiphase Food in Ohmic System 69 2.6.2.3 Modeling of Ohmic Heating 70 2.7 Filling Procedures 72 2.8 Storage 72 References 73 3 Evaporation and Dehydration 77James G. Brennan 3.1 Evaporation (Concentration, Condensing) 77 3.1.1 General Principles 77 3.1.2 Equipment Used in Vacuum Evaporation 79 3.1.2.1 Vacuum Pans 79 3.1.2.2 Short Tube Vacuum Evaporators 80 3.1.2.3 Long-Tube Evaporators 81 3.1.2.4 Plate Evaporators 82 3.1.2.5 Agitated Thin-Film Evaporators 83 3.1.2.6 Centrifugal Evaporators 83 3.1.2.7 Refractance Window Evaporator 83 3.1.2.8 Ancillary Equipment 84 3.1.3 Multiple-Effect Evaporation 84 3.1.4 Vapor Recompression 85 3.1.5 Applications for Evaporation 86 3.1.5.1 Concentrated Liquid Products 86 3.1.5.2 Evaporation as a Preparatory Step to Further Processing 88 3.1.5.3 The Use of Evaporation to Reduce Transport, Storage, and Packaging Costs 89 3.2 Dehydration (Drying) 91 3.2.1 General Principles 91 3.2.2 Drying Solid Foods in Heated Air 92 3.2.3 Equipment Used in Hot Air Drying of Solid Food Pieces 94 3.2.3.1 Cabinet (Tray) Dryer 94 3.2.3.2 Tunnel Dryer 94 3.2.3.3 Conveyor (Belt) Dryer 95 3.2.3.4 Bin Dryer 95 3.2.3.5 Fluidized Bed Dryer 96 3.2.3.6 Pneumatic (Flash) Dryer 98 3.2.3.7 Rotary Dryer 99 3.2.4 Drying of Solid Foods by Direct Contact with a Heated Surface 99 3.2.5 Equipment Used in Drying Solid Foods by Contact with a Heated Surface 100 3.2.5.1 Vacuum Cabinet (Tray or Shelf) Dryer 100 3.2.5.2 Double Cone Vacuum Dryer 100 3.2.6 Freeze Drying (Sublimation Drying, Lyophilization) of Solid Foods 101 3.2.7 Equipment Used in Freeze Drying Solid Foods 102 3.2.7.1 Cabinet (Batch) Freeze Dryer 102 3.2.7.2 Tunnel (Semi-continuous) Freeze Dryer 103 3.2.7.3 Continuous-Freeze Dryers 104 3.2.7.4 Vacuum Spray Freeze Dryer 104 3.2.8 Drying by the Application of Radiant (Infrared) Heat 105 3.2.9 Drying by the Application of Dielectric Energy 105 3.2.10 Electrohydrodynamic Drying (EHD) 107 3.2.11 Osmotic Dehydration 108 3.2.12 Sun and Solar Drying 110 3.2.13 Drying Food Liquids and Slurries in Heated Air 111 3.2.13.1 Spray Drying 111 3.2.14 Drying Liquids and Slurries by Direct Contact With a Heated Surface 116 3.2.14.1 Drum (Roller, Film) Dryer 116 3.2.14.2 Vacuum Band (Belt) Dryer 117 3.2.14.3 Refractance Window Drying System 118 3.2.15 Other Methods Used for Drying Liquids and Slurries 118 3.2.16 Applications of Dehydration 119 3.2.16.1 Dehydrated Vegetable Products 119 3.2.16.2 Dehydrated Fruit Products 121 3.2.16.3 Dehydrated Dairy Products 122 3.2.16.4 Instant Coffee and Tea 123 3.2.16.5 Dehydrated Meat Products 123 3.2.16.6 Dehydrated Fish Products 123 3.2.17 Stability of Dehydrated Foods 124 References 126 4 Freezing 131Jos´e Mauricio Pardo and Keshavan Niranjan 4.1 Introduction 131 4.2 Refrigeration Methods and Equipment 131 4.2.1 Plate Contact Systems 132 4.2.2 Gas Contact Refrigerators 132 4.2.3 Immersion and Liquid Contact Refrigeration 133 4.2.4 Cryogenic Freezing 134 4.3 Low Temperature Production 135 4.3.1 Mechanical Refrigeration Cycle 135 4.3.1.1 The Pressure and Enthalpy Diagram 137 4.3.1.2 The Real Refrigeration Cycle (Standard Vapor Compression Cycle) 138 4.3.2 Equipment for a Mechanical Refrigeration System 139 4.3.2.1 Evaporators 139 4.3.2.2 Condensers 140 4.3.2.3 Compressors 141 4.3.2.4 Expansion Valves 142 4.3.2.5 Refrigerants 142 4.3.3 Common Terms Used in Refrigeration System Design 143 4.3.3.1 Cooling Load 144 4.3.3.2 Coefficient of Performance 144 4.3.3.3 Refrigerant Flow Rate 144 4.3.3.4 Work Done by the Compressor 145 4.3.3.5 Heat Exchanged in the Condenser and Evaporator 145 4.4 Freezing Kinetics 145 4.4.1 Formation of the Microstructure during Solidification 146 4.4.2 Mathematical Models for Freezing Kinetics 147 4.4.2.1 Neumann’s Model 148 4.4.2.2 Plank’s Model 148 4.4.2.3 Cleland’s Model 149 4.4.2.4 Pham’s Model 149 4.5 Effects of Refrigeration on Food Quality 150 References 151 5 Irradiation 153Alistair S. Grandison 5.1 Introduction 153 5.2 Principles of Irradiation 153 5.2.1 Physical Effects 154 5.2.2 Chemical Effects 158 5.2.3 Biological Effects 158 5.3 Equipment 160 5.3.1 Isotope Sources 160 5.3.2 Machine Sources 162 5.3.3 Control and Dosimetry 162 5.4 Safety Aspects 165 5.5 Effects on the Properties of Food 165 5.6 Detection Methods for Irradiated Foods 167 5.7 Applications and Potential Applications 168 5.7.1 General Effects and Mechanisms of Irradiation 169 5.7.1.1 Inactivation of Microorganisms 169 5.7.1.2 Inhibition of Sprouting 170 5.7.1.3 Delay of Ripening and Senescence 171 5.7.1.4 Insect Disinfestation 171 5.7.1.5 Elimination of Parasites 171 5.7.1.6 Miscellaneous Effects on Food Properties and Processing 172 5.7.1.7 Combination Treatments 172 5.7.2 Applications to Particular Food Classes 172 5.7.2.1 Meat and Meat Products 172 5.7.2.2 Fish and Shellfish 173 5.7.2.3 Fruits and Vegetables 174 5.7.2.4 Bulbs and Tubers 174 5.7.2.5 Spices and Herbs 175 5.7.2.6 Cereals and Cereal Products 175 5.7.2.7 Other Miscellaneous Foods 175 References 176 6 High Pressure Processing 179Margaret F. Patterson, Dave A. Ledward, Craig Leadley, and Nigel Rogers 6.1 Introduction 179 6.2 Effect of High Pressure on Microorganisms 182 6.2.1 Bacterial Spores 182 6.2.2 Vegetative Bacteria 183 6.2.3 Yeasts and Molds 183 6.2.4 Viruses 184 6.2.5 Parasites 184 6.2.6 Strain Variation within a Species 185 6.2.7 Stage of Growth of Microorganisms 185 6.2.8 Magnitude and Duration of the Pressure Treatment 185 6.2.9 Effect of Temperature on Pressure Resistance 185 6.2.10 Substrate 186 6.2.11 Combination Treatments Involving Pressure 186 6.2.12 Effect of High Pressure on the Microbiological Quality of Foods 187 6.3 Ingredient Functionality 188 6.4 Enzyme Activity 189 6.5 Foaming and Emulsification 191 6.6 Gelation 193 6.7 Organoleptic Considerations 195 6.8 Equipment for HPP 196 6.8.1 HPP Systems 196 6.9 Pressure Vessel Considerations 197 6.9.1 High Pressure Pumps 198 6.9.2 Control Systems 199 6.10 Current and Potential Applications of HPP for Foods 200 References 201 7 Emerging Technologies for Food Processing 205Liliana Alamilla-Beltr´an, Jorge Welti-Chanes, Jos´e Jorge Chanona-P´erez, Ma de Jes ´us Perea-Flores, and Gustavo F. Guti´errez-L´opez 7.1 Introduction 205 7.2 Pulsed Electric Field Processing 206 7.2.1 PEF Treatment Chambers 207 7.2.2 Effects of PEF on Microorganisms 208 7.2.3 Factors Affecting the Ability of PEF to Inactivate Microorganisms 209 7.2.3.1 Processing Factors 209 7.2.3.2 Microorganism Factors 210 7.2.3.3 Food Factors 210 7.2.4 Effects of PEF on Enzymes 212 7.2.5 Other Applications of PEF 214 7.3 Ultrasound Power 215 7.3.1 Applications of Ultrasound in the Food Industry 216 7.3.1.1 Low-Intensity Ultrasound 216 7.3.1.2 High-Intensity Ultrasound 217 7.3.2 Enzymes 217 7.3.3 Microorganisms 218 7.3.4 Fruits and Vegetables 218 7.4 Other Technologies 218 7.4.1 High-Pressure Carbon Dioxide 218 7.4.2 Ozonization 219 7.4.3 Plasma Processing 220 7.5 Conclusions 220 References 221 8 Packaging 225James G. Brennan and Brian P.F. Day 8.1 Introduction 225 8.2 Factors Affecting the Choice of a Packaging Material and/or Container for a Particular Duty 226 8.2.1 Mechanical Damage 226 8.2.2 Permeability Characteristics 226 8.2.3 Greaseproofness 228 8.2.4 Temperature 228 8.2.5 Light 229 8.2.6 Chemical Compatibility of the Packaging Material and the Contents of the Package 229 8.2.7 Protection against Microbial Contamination 230 8.2.8 In-Package Microflora 231 8.2.9 Protection against Insect and Rodent Infestation 231 8.2.10 Taint 232 8.2.11 Tamper-Evident/Resistant Packages 232 8.2.12 Other Factors 233 8.3 Materials and Containers Used for Packaging Foods 233 8.3.1 Papers, Paperboards, and Fiberboards 233 8.3.1.1 Papers 233 8.3.1.2 Paperboards 235 8.3.1.3 Molded Pulp 236 8.3.1.4 Fiberboards 236 8.3.1.5 Composite Containers 236 8.3.2 Wooden Containers 237 8.3.3 Textiles 237 8.3.4 Flexible Films 237 8.3.4.1 Regenerated Cellulose 238 8.3.4.2 Cellulose Acetate 239 8.3.4.3 Polyethylene 239 8.3.4.4 Polyvinyl Chloride 240 8.3.4.5 Polyvinylidene Chloride 240 8.3.4.6 Polypropylene 240 8.3.4.7 Polyester 241 8.3.4.8 Polystyrene 241 8.3.4.9 Polyamides 241 8.3.4.10 Polycarbonate 242 8.3.4.11 Polytetrafluoroethylene 242 8.3.4.12 Ethylene-Vinyl Acetate Copolymers 243 8.3.5 Metallized Films 243 8.3.6 Flexible Laminates 243 8.3.7 Heat-Sealing Equipment 244 8.3.8 Packaging in Flexible Films and Laminates 245 8.3.9 Rigid and Semi-rigid Plastic Containers 247 8.3.9.1 Thermoforming 247 8.3.9.2 Blow Molding 247 8.3.9.3 Injection Molding 248 8.3.9.4 Compression Molding 248 8.3.10 Metal Materials and Containers 248 8.3.10.1 Aluminum Foil 248 8.3.10.2 Tinplate 249 8.3.10.3 Electrolytic Chromium-Coated Steel 250 8.3.10.4 Aluminum Alloy 252 8.3.10.5 Metal Containers 252 8.3.11 Glass and Glass Containers 255 8.4 Modified Atmosphere Packaging 258 8.5 Aseptic Packaging 261 8.6 Active Packaging 264 8.6.1 Introduction 264 8.6.2 Oxygen Scavengers 264 8.6.3 Carbon Dioxide Scavengers 267 8.6.4 Carbon Dioxide Emitters 267 8.6.5 Ethylene Scavengers 268 8.6.6 Ethanol Emitters 268 8.6.7 Moisture Absorbers 269 8.6.8 Flavor/Odor Absorbers 269 8.6.9 Antioxidant Release 270 8.6.10 Antimicrobial Packaging 270 8.6.11 Lactose and Cholesterol Removers 271 8.6.12 UV Light Absorbers 271 8.6.13 Other Active Packaging Systems 272 8.7 Intelligent Packaging 272 8.7.1 Introduction 272 8.7.2 Time–Temperature Indicators (TTIs) 272 8.7.3 Quality Indicators and Sensors 273 8.7.3.1 Chemical Indicators 273 8.7.3.2 Microbial Indicators 273 8.7.3.3 Gas Concentration Indicators 273 8.7.4 Radiofrequency Identification Devices (RFID) 274 8.7.5 Other Intelligent Packaging Devices 274 8.7.6 Consumer Attitudes, Safety, and Legal Aspects of Active and Intelligent Packaging 275 8.8 The Role of Nanotechnology in Food Packaging 276 References 276 Content of Volume 2 9 Separations in Food Processing Part 1 281James G. Brennan and Alistair S. Grandison 10 Separations in Food Processing: Part 2 – Membrane Processing, Ion Exchange, and Electrodialysis 331Michael J. Lewis and Alistair S. Grandison 11 Mixing, Emulsification, and Size Reduction 363James G. Brennan 12 Baking 407Stanley P. Cauvain 13 Extrusion 429Paul Ainsworth 14 Food Deep-Fat Frying 455Pedro Bouchon 15 Safety in Food Processing 491Carol A. Wallace 16 Traceability in Food Processing and Distribution 515Christopher Knight 17 The Hygienic Design of Food Processing Plant 533Tony Hasting 18 Process Control in Food Processing 559Keshavan Niranjan, Araya Ahromrit, and Ashok S. Khare 19 Environmental Aspects of Food Processing 571Niharika Mishra, Ali Abd El-Aal Bakr, Keshavan Niranjan, and Gary Tucker 20 Water and Waste Treatment 593R. Andrew Wilbey 21 Process Realisation 623Kevan G. Leach 22 Microscopy Techniques and Image Analysis for the Quantitative Evaluation of Food Microstructure 667Maria de Jes ´us Perea-Flores, Ang´elica Gabriela Mendoza-Madrigal, Jos´e Jorge Chanona-P´erez, Liliana Alamilla-Beltr´an, and Gustavo Fidel Gutierrez-L´opez 23 Nanotechnology in the Food Sector 693Christopher J. Kirby 24 Fermentation and the Use of Enzymes 727Dimitris Charalampopoulos Index 753

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Book SynopsisCellulose and its derivatives can be found in many forms in nature and is a valuable material for all manner of applications in industry. This book is authored by an expert with many years of experience as an application engineer at renowned cellulose processing companies in the food industry. All the conventional and latest knowledge available on cellulose and its derivatives is presented. The necessary details are elucidated from a theoretical and practical viewpoint, while retaining the focus on food applications. This book is an essential source of information and includes recommendations and instructions of a general nature to assist readers in the exploration of possible applications of cellulose and its derivatives, as well as providing food for thought for the generation of new ideas for product development. Topics include gelling and rheological properties, synergistic effects with other hydrocolloids, as well as nutritional and legal aspects. The resulting compilation covers all the information and advice needed for the successful development, implementation, and handling of cellulose-containing products.Table of ContentsPreface GENERAL OVERVIEW OF FOOD HYDROCOLLOIDS Introduction to the World of Hydrocolloids Plant Extracts Seed Flours Exudates Bacterial Polysaccharides Overview Tables for the Most Important Cellulose Derivatives Commercial Development - Global Market RHEOLOGY OF FOOD HYDROCOLLOIDS Introduction to Rheology, Rheometry, and Visco-Elasticity Definitions Basic Data Different Types of Flow Behaviour Structures of Polymers with Shear-Thinning Flow Behaviour Causes of Shear-Thickening of Products Factors that Influence Rheological Behaviour Viscosity Measurement of Thickening Hydrocolloid Solutions Characterization of Gels Viscosimeters and Rheometers Relationship between Rheology and Sensory CELLULOSE Introduction, History and Development Raw Materials and Biological Origin Manufacture of Pulp Chemical Composition and Structure Rheology Stability Analysis and Rheometry Synergies with Other Hydrocolloids Application in Food Products Options for Derivatization of Cellulose Nutritional Properties Legislation MICROCRYSTALLINE CELLULOSE General Manufacturing Process Chemistry Rheology Stability Rheometry Preparation of MCC Dispersions in Food Synergies with Other Hydrocolloids Functions and Properties of MCC Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation FUNDAMENTALS OF WATER-SOLUBLE CELLULOSE ETHERS AND METHYLCELLULOSE Manufacturing Process of Cellulose Ethers Chemistry Rheology Stability Rheometry Synergies with Other Hydrocolloids Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation ETHYLCELLULOSE Manufacturing Chemistry Rheology Stability Rheometry Synergies with Other Hydrocolloids Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation HYDROXYPROPYLCELLULOSE Manufacturing Chemistry Rheology Stability Rheometry Synergies with Other Hydrocolloids Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation HYDROXYPROPYLMETHYLCELLULOSE Manufacturing Chemistry Rheology Stability Rheometry Synergies with Other Hydrocolloids Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation METHYLETHYLCELLULOSE Manufacturing Chemistry Rheology Stability Rheometry Synergies with Other Hydrocolloids Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation SODIUM CARBOXYMETHYLCELLULOSE Manufacturing Chemistry Rheology Stability Rheometry Synergies of Cellulose Gum with Other Hydrocolloids Functional Properties of Carboxymethylcellulose Use of Purified CMC in Regulated Applications Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation CROSSLINKED SODIUM CARBOXYMETHYLCELLULOSE Manufacturing Chemistry Rheology Stability Rheometry Synergies with Other Hydrocolloids Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation ENZYMATICALLY HYDROLYSED CARBOXYMETHYLCELLULOSE Manufacturing Chemistry Rheology Stability Rheometry Synergies with Other Hydrocolloids Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation NANOCELLULOSE Definition and Summary Commercial Products History and Terminology Manufacturing Process Chemistry and Rheometry Rheology Stability Synergies with Other Substances Food Applications Non-Food Applications Nutritional Properties and Toxicity Safety Aspects Index

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Book SynopsisA comprehensive overview of the current state of this highly relevant topic. An interdisciplinary team of researchers reports on the opportunities and challenges of nanotechnology in the agriculture and food sector, highlighting the scientific, technical, regulatory, safety, and societal impacts. They also discuss the perspectives for the future, and provide insights into ways of assuring safety so as to obtain confidence for the consumer, as well as an overview of the innovations and applications. Essential reading for materials and agricultural scientists, food chemists and technologists, as well as toxicologists and ecotoxicologists.Table of ContentsSeries Editor Preface VII About the Series Editor IX Foreword XXI Introduction XXV Part One Basic Elements of Nanofunctional Agriculture and Food Science 1 1 Nanotechnologies for Agriculture and Foods: Past and Future 3Cecilia Bartolucci References 13 2 Nanoscience: Relevance for Agriculture and the Food Sector 15Shahin Roohinejad and Ralf Greiner 2.1 Introduction 15 2.2 Fundamental of Nanoscience 16 2.3 Applications of Nanotechnology in the Agriculture Sector 18 2.4 Applications of Nanotechnology in the Food Sector 23 2.5 Challenges of Using Nanotechnology in Agriculture and Food Sectors 27 2.6 Conclusions 28 Acknowledgment 28 References 28 3 Naturally Occurring Nanostructures in Food 33Saïd Bouhallab, Christelle Lopez, and Monique A.V. Axelos 3.1 Introduction 33 3.2 Protein-based Nanostructures 34 3.3 Lipid-Based Nanostructures 44 3.4 Concluding Remarks and Future Prospects 46 References 47 4 Artificial Nanostructures in Food 49Jared K. Raynes, Sally L. Gras, John A. Carver, and Juliet A. Gerrard 4.1 Introduction 49 4.2 Types and Uses of Artificial Organic Nanostructures Found in Food 52 4.3 Conclusion 62 References 63 5 Engineered Inorganic Nanoparticles in Food 69Marie-Hélène Ropers and Hélène Terrisse 5.1 Introduction 69 5.2 Engineered Inorganic Materials Containing Nanoparticles 69 5.3 Characterization of Engineered Inorganic Nanomaterials 78 5.4 Conclusion and Perspectives 81 References 82 6 Nanostructure Characterization Using Synchrotron Radiation and Neutrons 87Francois Boué 6.1 Introduction 87 6.2 Principles 89 6.3 The Basic Information from a SAS Profile 93 6.4 A Few Examples: From Soft Matter to Agrofood 100 6.5 Other Scattering Techniques 106 6.6 Recommendation and Practical: A Checklist for Scattering 107 6.7 Summary and Conclusion 110 References 110 Part Two Opportunities, Innovations, and New Applications in Agriculture and Food Systems 113 7 Nanomaterials in Plant Protection 115Angelo Mazzaglia, Elena Fortunati, Josè Maria Kenny, Luigi Torre, and Giorgio Mariano Balestra 7.1 Introduction 115 7.2 Nanotechnology and Agricultural Sector 117 7.3 Applications of Nanomaterials against Plant Pathogens and Pests 125 7.4 Conclusions 129 References 130 8 Nanoparticle-Based Delivery Systems for Nutraceuticals: Trojan Horse Hydrogel Beads 135Benjamin Zeeb and David Julian McClements 8.1 Introduction 135 8.2 Overview of Nanoparticles-Based Colloidal Delivery Systems 136 8.3 Designing Particle Characteristics 138 8.4 Trojan Horse Nanoparticle Delivery Systems 140 8.5 Case Study: Alginate Hydrogel Beads as Trojan Horse Nanoparticle Delivery Systems for Curcumin 146 8.6 Conclusions 149 References 149 9 Bottom-Up Approaches in the Design of Soft Foods for the Elderly 153José Miguel Aguilera and Dong June Park 9.1 Foods and the Elderly 153 9.2 Rational Design of Soft and Nutritious Gel Particles 155 9.3 Technological Alternatives for the Design of TM Foods 160 9.4 Conclusions 162 Acknowledgments 163 References 163 10 Barrier Nanomaterials and Nanocomposites for Food Packaging 167Jose M. Lagaron, Luis Cabedo, and Maria J. Fabra 10.1 Introduction 167 10.2 Nanocomposites 168 10.3 Nanostructured Layers 172 10.4 Conclusion and Future Prospects 174 References 174 11 Nanotechnologies for Active and Intelligent Food Packaging: Opportunities and Risks 177Nathalie Gontard, Stéphane Peyron, Jose M. Lagaron, Yolanda Echegoyen, and Carole Guillaume 11.1 Introduction and Definitions 177 11.2 Nanomaterials in Active Packaging for Food Preservation 178 11.3 Nanotechnology for Intelligent Packaging as Food Freshness and Safety Monitoring Solution 181 11.4 Potential Safety Issues and Current Legislation 187 11.5 Conclusions and Perspectives 190 References 191 12 Overview of Inorganic Nanoparticles for Food Science Applications 197Xavier Le Guével 12.1 Introduction 197 12.2 Food Packaging, Processing, and Storage 197 12.3 Supplements/Additives 199 12.4 Food Analysis 200 12.5 Conclusion and Perspective 202 Acknowledgment 203 References 203 13 Nanotechnology for Synthetic Biology: Crossroads Throughout Spatial Confinement 209Denis Pompon, Luis F. Garcia-Alles, and Gilles Truan 13.1 Convergence Between Nanotechnologies and Synthetic Biology 209 13.2 Spatially Constrained Functional Coupling in Biosystems 210 13.3 Functional Coupling Through Scaffold-Independent Structures 211 13.4 Spatial Confinement Mediated by Natural and Synthetic Scaffolds 213 13.5 Encapsulated Biosystems Involving Natural or Engineered Nanocompartments 216 13.6 Synthetically Designed Structures for Protein Coupling and Organization 225 13.7 Future Directions 226 References 227 14 Modeling and Simulation of Bacterial Biofilm Treatment with Applications to Food Science 235Jia Zhao, Tianyu Zhang, and Qi Wang 14.1 Introduction 235 14.2 Review of Biofilm Models 237 14.3 Biofilm Dynamics Near Antimicrobial Surfaces 244 14.4 Antimicrobial Treatment of Biofilms by Targeted Drug Release 246 14.5 Models for Intercellular and Surface Delivery by Nanoparticles 248 14.6 Conclusion 250 Acknowledgments 251 References 251 Part Three Technical Challenges of Nanoscale Detection Systems 257 15 Smart Systems for Food Quality and Safety 259Mark Bücking, Andreas Hengse, Heinrich Grüger, and Henning Schulte 15.1 Introduction 259 15.2 Overview 260 15.3 Roadmapping of Microsystem Technologies Toward Food Applications 261 15.4 Microsystem Technology Areas 266 References 275 16 Nanoelectronics: Technological Opportunities for the Management of the Food Chain 277Kris Van De Voorde, Steven Van Campenhout, Veerle De Graef, Bart De Ketelaere, and Steven Vermeir 16.1 Technological Needs and Trends in the Food Industry 277 16.2 Cooperation Model to Stimulate “The Introduction of New Nanoelectronics-Based Technologies in Food Industry”: An Engine for Innovation and Bridging the Gap 279 16.3 Existing Technologies That Can Be Used in a Wide Range of Applications: The Present 282 16.4 New Technology Developments: The Future 285 References 295 Part Four Nanotechnology: Toxicology Aspects and Regulatory Issues 297 17 Quality and Safety of Nanofood 299Oluwatosin Ademola Ijabadeniyi 17.1 Introduction 299 17.2 Current and Future Application of Nanotechnology in the Food Industry 300 17.3 Food Quality and Food Safety 304 17.4 How Safe is Nanofood? 304 17.5 The Need for Risk Assessment 306 17.6 Regulations for Food Nanotechnology 306 17.7 Conclusion 307 References 307 18 Interaction between Ingested-Engineered Nanomaterials and the Gastrointestinal Tract: In Vitro Toxicology Aspects 311Laurie Laloux, Madeleine Polet, and Yves-Jacques Schneider 18.1 Introduction 311 18.2 Influence of the Gastrointestinal Tract on the Ingested Nanomaterials Characteristics 314 18.3 In Vitro Models of the Intestinal Barrier 318 18.4 Cytotoxicity Assessment and Application to Silver Nanoparticles 320 18.5 Conclusion 323 References 324 19 Life Cycle of Nanoparticles in the Environment 333Jean-Yves Bottero, Mark R. Wiesner, Jérôme Labille, Melanie Auffan, Vladimir Vidal, and Catherine Santaella 19.1 Introduction 333 19.2 Transport and Bioaccumulation by Plants 334 19.3 Indirect Agricultural Application of NMs through Biowastes 336 19.4 Transformations of NPs in Soils after Application 339 19.5 Conclusion 342 Acknowledgments 343 References 343 Part Five Governance of Nanotechnology and Societal Dimensions 347 20 The Politics of Governance: Nanotechnology and the Transformations of Science Policy 349Brice Laurent 20.1 An Issue of Governance 349 20.2 Operationalizing the Governance of Nanotechnology 352 20.3 The Constitutional Project of Governance 356 References 360 21 Potential Economic Impact of Engineered Nanomaterials in Agriculture and the Food Sector 363Elke Walz, Volker Gräf, and Ralf Greiner 21.1 Introduction 363 21.2 Potential and Possible Applications of Nanomaterials in the Food Sector and Agriculture 364 21.3 Nanotechnology: Market Research and Forecasts 366 21.4 Critical Considerations and Remarks Concerning Market Reports and Forecasts 367 21.5 Obstacles Regarding Commercialization of Nanotechnologies in Food and Agriculture 370 21.6 Conclusion 372 References 372 22 Conclusions 377Monique A.V. Axelos and Marcel Van de Voorde Index 381

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Book SynopsisI Einleitung und Definitionen.- Bedingungen auf dem Lebensmittelmarkt.- Kernbegriffe.- Lebensmittelrecht.- Lebensmittelsensorik.- II Modell zur Entwicklung innovativer, marktfähiger Lebensmittelprototypen.- Hintergründe und Theorie zum Modellprozess zur Herstellung eines innovativen, marktfähigen Lebensmittelprototypen.- Phase I: Von der Ideenfindung bis zur Markteinschätzung.- Phase II: Vom vorläufigen bis zum vollständigen Produktkonzept.- Phase III: Vom Prototypen bis zum innovativen, marktfähigen Produkt.

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Book SynopsisPork is the most widely produced meat in the world. To cover the demands of a fast growing population, new scientific knowledge in genetics, physiology and nutrition is generated, which contributes in a general increase of production performance. Production systems can be improved by constructing models which help to optimise use of the means of production and intensify production. In some regions where production intensity is high, concerns about environmental pollution are increasingly becoming a limiting factor. Consumers, and with them the retailer organisations, are voicing serious concerns about the production systems and especially the use of feed additives.In the context of the above, the question of the quality of pork becomes a relevant issue. A general view can only be obtained by taking all factors into consideration.The diverse aspects of pork quality were covered in the session on "Quality of Meat and Fat as Affected by Genetics and Nutrition" at the 50th annual meeting of the EAAP in Zurich. This publication presents the review presentations which give an overview from the different perspectives of meat quality and it's use in human nutrition: genetics, physiology, animal nutrition, meat consumption and human health and consumer concerns. In addition, 38 short communications provide up-to-date knowledge on the subject of quality from a European perspective.

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Book Synopsis"Microbial agents (particularly bacteria) represent the greatest risk to public health. The traditional end-product oriented food inspection systems are inadequate for identifying and eliminating the usually symptomless animal carriers of agents causing foodborne infections and intoxications. Modern, risk-based, prevention approaches are the only effective way to reduce the prevalence of these hazards from our foods. As an additional 'safety-valve' microbial decontamination procedures are currently being suggested and its implementation in industrial food processing has, at least in some parts of the world, met with governmental approval. The residues in foods of some non-microbial agents have more recently also caused substantial consumer disquiet. This equally applies to non-conventional foods containing GMO's. In this publication these issues are addressed by invited expert scientists from various disciplines, many of which have key-positions in EU-funded research programmes on these very topics and/or are advisers to international public health bodies. The editors firmly believe that the very nature of the theme, the excellence of the papers and the holistic approach chosen will draw an audience from both an industry and academic background."Table of ContentsPreface 15; Keynote contributions 17; Food Safety - a worldwide public health issue Actions to reverse the upward curve of foodborne illness 19; Friedrich K. Kaferstein; 1. Introduction 19; 2. Factors of significance for food safety 20; 3. Emerging pathogens / issues 23; 4. Prevention and control 25; 5. Responsibilities for the prevention of foodborne illness: the concept of shared responsibility 27; 6. Conclusion 31; Acknowledgement 31; References 31; Public health issues in dairy production and the implications on the safety of aged cheeses made with raw milk 33; Luisa Pellegrino and Catherine Donnelly; Summary 33; 1. Introduction 33; 2. Previous reviews on the safety of raw milk cheeses 35; 3. Outbreaks involving cheddar cheese 36; 4. Challenge studies 38; 5. Pathogens in raw milk 45; 6. Stress adaptation of pathogens and impact upon cheese safety 47; 7. Improvement in cheese safety 48; 8. Conclusions 50; References 50; Major pathogens associated with the processing of beef 57; John M. McEvoy, James J. Sheridan and David A. McDowell; Summary 57; 1. Introduction 57; 2. Sources of carcass contamination 58; 3. The presence and prevalence of E. Coli O157:H7 and Salmonella in cattle and on carcasses 60; 4. The rumen and faeces as sources of contamination 61; 5. Carcass contamination 63; 6. Seasonality, systems, study design and sensitivity 64; 7. The movement of pathogens on carcasses during processing 66; 8. Conclusions 72; References 73. Research update on major pathogens associated with the processing of poultry and poultry products 81; Luppo I. Ellerbroek; Summary 81; 1. Introduction 81; 2. The key microorganisms - agents of foodborne disease 83; 3. Control measures at different stages of processing 91; 4. Conclusions 92; References 92; Research update on major pathogens associated with the processing of pork and pork products 99; Jos M.A. Snijders and John D. Collins; Summary 99; 1. Introduction 99; 2. Important pathogens 100; 3. The pork production chain 102; 4. Salmonella detection in live pigs and in pork 102; 5. Salmonella infection in pigs 103; 6. Transport and stress 104; 7. Lairage 104; 8. Slaughterline 105; 9. Control in slaughter lines 107; 10. Recommendation for reducing contamination in the pork production chain 109; 11. Conclusions 110; References 111; Research update on major pathogens associated with fish products and processing of fish 115; Tiina J. Autio, Miia K. Lindstrom and Hannu J. Korkeala; Summary 115; 1. Introduction 115; 2. Processing of Fish Products 116; 3. Major Pathogens 119; 4. Conclusions 130; References 130; Use of statistical methods to assess food safety 135; Klemens Fuchs; Summary 135; 1. Introduction 135; 2. Nationwide Strategies 136; 3. Plant Specific Concepts 140; References 143. Predictive modelling to control microbial hazards in the food processing industry 145; Jozsef Baranyi; Summary 145; 1. Introduction 145; 2. Primary models 147; 3. Secondary models 150; 4. Creating predictive software packages 152; 5. Measuring the performance of predictive models 154; 6. Conclusions 155; References 156; Elimination of foodborne pathogens by ionising radiation 157; Jozsef Farkas; Summary 157; 1. Introduction 157; 2. General Scientific and Technological Considerations 158; 3. Radiation decontamination of foods of animal origin 160; 4. Safety and Legislation of Irradiated Food of Animal origin 166; 5. Food irradiation process control and detection of irradiated foods 169; 6. Recent Developments on Commercial Application of Food Irradiation 169; 7. Conclusions 171; References 172; Reduction of the microbial contamination of carcasses and meat cuts with particular reference to the application of organic acids 177; Peter Paulsen and Frans J.M. Smulders; Summary 177; 1. Introduction 177; 2. A review of microbial contamination at the "harvest" level 178; 3. Control strategies 182; 4. Microbial decontamination of carcasses and meat cuts 185; 5. Conclusions 193; References 194; Testing foods of animal origin for residues of chemical contaminants 201; Carlos H. Van Peteghem; Summary 201; 1. Introduction 202; 2. Sample types 202; 3. Screening versus confirmation 203; 4. General outlook of residue analysis 204; 5. Conclusions 210; References 211. Hormones residue testing: An update in research and approaches 213; Rainer W. Stephany; Summary 213; 1. Introduction 214; 2. Opposing aspects 215; 3. Analytical strategies 216; 4. Hormones in use as growth promoters 216; 5. Hormone residue data for edible tissues 223; 6. Conclusions 224; Acknowledgements 224; References 225; Veterinary use and antibiotic resistance 229; Michael Teuber; Summary 229; 1. Introduction 229; 2. How many antibiotics are used? 230; 3. Environmental spread of antibiotic resistance from farm animals 232; 4. Foodborne pathogens and antibiotic resistance 233; 5. Antibiotic resistance in aquaculture systems 236; 6. Conclusions 238; 7. Update 238; References 239; Food processing stresses in the spread of antibiotic resistance 243; David A. McDowell; Summary 243; 1. Introduction 243; 2. Emergence of antibiotic resistance 244; 3. The story so far 244; 4. Where do we go from here? 246; 5. Factors in the emergence and spread of ABR 247; 6. Food processing 247; 7. Modern bacteriostatic systems 248; 8. Stress and growth rate 249; 9. Supracellular stress responses and antibiotic resistance 249; 10. Biofilms and ABR 249; 11. The importance of growth rate 250; 12. No growth does not equal no activity 251; 13. When the going gets tough, the tough get going 251; 14. Food processing stresses 253; 15. Effects of bacteriostatic stress 254; 16. Mechanisms of adaptive mutations 255; 17. Adaptive mutations and ABR 256; 18. Stress, genetic plasticity and the spread of abr 256; 19. Global controls and outcomes 258. 20. Bacterial strategies to overcome stress 258; 21. Overall impact of food processing stresses 259; 22. Conclusions 260; References 260; Genetically modified food and feeds; definition and identification 267; Hermann Hortner; Summary 267; 1. Introduction 267; 2. The legal situation 267; 3. Application of GMO's in food production 268; 4. Genetic modification 269; 5. Possibilities for detection 270; 6. Molecular biological methods 270; 7. Limit of detection; Quantification 273; 8. Analytics at the BALUF 275; 9. Conclusions 276; Acknowledgement 277; References 277; Reducing the role of contact materials in the contamination of foods of animal origin 279; Constantin A. Genigeorgis; Summary 279; 1. Introduction 280; 2. Bacterial attachment and surface colonization 283; 3. General consequences of biofilm formation 286; 4. Attachment of microorganisms to food contact surfaces and parameters that affect such attachment 287; 5. Attachment of microorganisms to meat and poultry 292; 6. Control of biofilm development 296; 7. Assessing surface cleanliness 302; 8. Conclusions 304; References 305; Food additives and public health 317; Gunther F. Hammer and Karl-Otto Honikel; Summary 317; 1. Introduction 317; 2. What are food additives? 318; 3. Standards for approval of food additives and under which condition additives may be used 319; 4. Possible technological reasons for using food additives 320; 5. The "Quantum satis" concept 322; 6. Carry-over 323; 7. Health-aspects of the preservative "nitrite curing salt" 324. 8. Conclusions 328; References 329; Synopses of other conference contributions 331; Evaluation of hygienic characteristics of Italian "Fossa" cheese 333; R. Branciari, B.T. Cenci Goga, S. Rea and P. Avellini; Application of monitoring score system to catering industry 336; A. Panebianco, G. Ziino, M. Gallo and A. Giuffrida; Sensitive detection of Listeria monocytogenes in different food commodities by enrichment and real-time quantitative PCR 340; I. Hein, H. Krismer, S. Rungaldier and M. Wagner; Shiga toxin-producing Escherichia coli 0157 in sheep at slaughter and in sheep meat 342; Annet E. Heuvelink, Marije Kettelarij, Ans Zwartkruis-Nahuis and Enne de Boer; Investigation using an integrated sample PCR-pretreatment/two-step multiplex-nested PCR strategy for the simultaneous detection of L. monocytogenes and Salmonella spp. in food matrices of epidemiological concern 344; H. Krismer, I. Hein and M. Wagner; The effects of fasting on Escherichia coli and accompanying gastrointestinal microflora in cattle pre- and post-slaughter 347; C.-A. Reid, S. M. Avery and S. Buncic; Food testing by PCR: thermal processor reliability testing 349; D. Schoder, A. Schmalwieser, G. Schauberger, M. Kuhn and M. Wagner; Spread of foodborne pathogens along the unloading-to-slaughter areas at cattle and sheep abattoirs 352; A. Small, C.-A. Reid, S.M. Avery and S. Buncic; Pulsed-field gel electrophoresis characterization of shiga toxin-producing Escherichia coli O157 from hides of cattle at slaughter 353; S.M. Avery, A. Small, C.-A. Reid and S. Buncic; Impact of slaughtering, dissecting and processing on the microbial quality of turkey meat 354; Peggy Braun, Barbara Hoffmann and K. Fehlhaber. Reduction of microbial carcase contamination with high voltage electrical stimulation 358; D.S. Edwards; Toxigenesis of Clostridium botulinum type E in pasteurized rainbow trout roe during extended refrigeration 362; Sebastian Hielm, Annukka Markkula and Hanna Miettinen; Effect of relative humidity on thermal destruction of Clostridium botulinum type E spores in vacuum-packed hot-smoked whitefish 364; M. Lindstrom, M. Nevas, S. Hielm, R. Keto and H. Korkeala; Potential for spread of foodborne pathogens via abattoir wastes 367; R. Pepperell, V. Allen, A. Small and S. Buncic; Growth of Escherichia coli and Staphylococcus aureus in refrigerated poultry meat 371; M. Trevisani, A. Serraino, R. Casciano, R. Mazzette and G. Zino; A survey of the microbiological condition of sushi from Viennese retail operations 377; Dagmar Suppin, Bettina Rippel-Rachle, Erich Schopf and Frans J.M. Smulders; Prevalence and resistance of Compylobacter spp. in Styrian poultry meat 380; B. Ursinitsch, P. Pless and J. Kofer; On the hygienic status of domestic fish and fish products 383; P. Pless, H. Gruber and J. Kofer; A semi-quantitative risk assessment model for contamination of beef carcasses with Escherichia coli 0157 386; D.J. Mellor, G.T. Innocent, S.A. McEwen, W.J. Reilly, D.J. Taylor, W.B. Steele, G.J. Gunn, H.E. Ternent and S.W.J. Reid; igh pressure processing applied to foods of animal origin 389; J. Yuste, R. Pla, M. Capellas, E. Ponce, E. Beltran and M. Mor-Mur; Residues of [beta]-lactam antibiotics in bovine milk: HPLC-MS/MS confirmatory analysis after microbial assay screening 392; S. Ghidini, E. Zanardi, R. Chizzolini, M. Benedetti and G. Varisco; Epidemiological models for monitoring antimicrobial resistance in the food chain 396; S.M. Dick, G. Gettinby, D.J. Taylor and S.W.J. Reid. Antibiotic residues in milk of dairy cows after mastitis treatment 399; P. Popelka, J. Nagy, P. Popelka, J. Hajurka and S. Marcincak; Cpe- positive Clostridium perfringens - strains in spices 401; Annamari Heikinheimo, Tiia Tuupanen, Katri Jalava and Hannu Korkeala; Effect of nitrite on growth of nonproteolytic Clostridium botulinum type b in Frankfurter-type sausage 403; Riikka Keto, Miia Lindstrom and Hannu Korkeala; Adherence of persistent Listeria monocytogenes strains 405; J. Lunden, T. Autio and H. Korkeala; Efficacy of HACCP system implementation in a medium-sized meat plant producing typical Italian salami 407; D. Ranucci, D. Miraglia, R. Mammoli, F. Aloisio and M. Severini; Biographies 411; Index 419.

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Book Synopsis"This book is the fourth in the series of Food Safety Assurance and Veterinary Public Health, which presents the latest findings in research on the topics of food safety in the entire agrifood chain from stable to table. The themes in this volume cover a range of topics, including epidemiological monitoring and surveillance in primary production and processing of foods of animal origin, antimicrobial resistance and transfer in these foods, and risk modelling and management strategies. Finally, recent food legislation aspects are discussed. This volume is targeted to scientists in academia and industry, graduate students in veterinary and food science as well as to governmental officials in veterinary public health and food safety. The other publications in the Food safety assurance and veterinary public health series are: - Food safety assurance in the pre-harvest phase - Safety assurance during food processing - Risk management strategies: monitoring and surveillance"

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Book Synopsis"Food has emerged as a political topic par excellence. It is increasingly involved in controversies at a transnational level, in relation to issues of access, dominance, trade and control in a shared global environment. At the same time, innovations in biotechnology and animal domestication have brought ethics to the forefront of food debates. Thus, we live in an era when the ethics and the politics of food must come together. This book addresses the ethics and the politics of food from a broad range of academic disciplines, including sociology, philosophy, nutrition, anthropology, ethics, political science and history. The chapters expose novel problem areas, and suggest guidelines for approaching them. Topics range from fundamental issues in philosophy to sustainability, from consumer trust in food to ethical toolkits. Transparency, power and responsibility are key concerns, and special attention is given to animal welfare, emerging technologies in food production and marine domestication. Together, the chapters represent a wide range of academic responses to the fundamental dilemmas posed by food production and food consumption in the contemporary world."

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Book Synopsis"Dietary fibre is of interest to both science and industry, and yet despite growing awareness of its benefits to health and nutrition, intakes remain below the recommended level. Industry has responded by developing new applications, products and processes to help consumers increase their fibre intake in a convenient way. While regulations on health claims are being developed for example in the EU, some countries have allowed the use of health claims to help promote consumer awareness of the benefits of a higher fibre intake, and to inform consumers of good sources of fibre. At the same time science is developing the concept of dietary fibre. The mechanisms and actual components behind the physiological effects are of particular interest, and so are the analytical tools to measure these. The fate of dietary fibre in the gut, where certain fibre components are fermented and converted by microbes gains a great deal of attention. The role of molecular weight and viscosity of dietary fibre components in determining the health benefits are also discussed. This book is essential reading for all researchers and those who concern themselves with bioprocesses and food technology. 'Dietary fibre components and functions' covers the most up-to-date research available on dietary fibre and will be an indispensable tool for all scientists involved in research and development in this field."

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Book Synopsis"Because of the growing societal concerns regarding industrial environmental pollution, it is essential to get a deeper understanding of the factors influencing firms to reduce their environmental impact. This book considers these concerns by evaluating the importance of these factors in reference to environmental management in the Dutch food and beverage industry. It develops an integrated research framework building on the inside-out and outside-in perspectives on environmental management. Empirical data were gathered in 2002 and 2005. This book provides interesting insights into the developments in this period showing that the impact of the business environment has extended from the traditionally important stakeholders, such as government and societal groups, to include commercial chain and network actors as well, including buyers and suppliers, but also bank and insurance firms. Furthermore, the analyses demonstrate that public-private voluntary agreements can be an effective policy instrument. Firms with a proactive business strategy appear to pay more attention to environmentally friendly product (re)design, which is crucial to reduce environmental impact from a cradle-to-cradle perspective. This book is of interest to environmental and general management in firms that want to reach environmental excellence. Policy implications are drawn for environmental policy-makers, environmental agencies and environmental interest groups that aim for stimulating firms to clean up."

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Book SynopsisPectin extracted from suitable plant sources is used as food ingredient for its gelling, stabilizing and thickening functionalities. Pectic substances also have a great impact on the quality of fresh and processed foods particularly fruits and vegetables. Plant products, fresh, extracted or processed, constitute a large part of the human diet. As a fibre, naturally present in these food products, pectic substances fulfil a nutritional function and are increasingly of interest as a health promoting polysaccharide. Pectin is one of the major components of the cell wall of dicotyledonous plants and probably one of the most complex macromolecules in nature. This book provides an update account of the most significant state of the art research on pectin and demonstrates that significant progress has been made in recent years. The book addresses progress made in the fields of biosynthesis and health modulating activities of pectin fractions, among other things. Research reported uses the most advanced current spectroscopic techniques and immunodetection methods combined with microscopy and chromatography, genomics of pectic enzymes of Aspergillus niger, and interaction of pectins with proteins. The progress documented in this book allows us to increasingly identify and influence the functionality of pectins and pectic enzymes both in vitro after isolation, as well as in the plants themselves. This knowledge is also reflected in new applications of pectin and pectin degrading enzymes. 'Pectins and Pectinases' is of interest to beginning and advanced researchers and food specialists in academic and commercial food industry settings globally.

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Book SynopsisFor more than 30 years, modelling has been an important method for integrating, in a flexible, comprehensive and widely applicable way, basic knowledge and biological concepts on digestion and metabolism in farm animals. The purpose of this book is to present the 'state of art' in this area. The chapters are written by leading teams and researchers in this field of study, mainly from Europe, North America and Australasia. Considerable progress has been made in topics dealing with: modelling methods, feeding behaviour, digestion and metabolic processes in ruminants and monogastric animals. This progress is clearly illustrated by the emergence of a new paradigm in animal nutrition, which has moved from the aim to cover the requirements of the animal to explaining and predicting the responses of the animals to diets (e.g., productivity and efficiency, impact on quality of products, environmental aspects, health and well-being). In this book several chapters illustrate that through empirical models, meta-analysis is an efficient tool to synthesize information gathered over recent decades. In addition, compared with other books on modelling farm animal nutrition, two new aspects received particular attention: expanding knowledge of the individual animal to understanding the functioning and management of herds, and the consideration of the environmental impact of animal production. This book is a valuable source of information for researchers, nutritionists, advisors, and graduate students who want to have up-to-date and concise information on mathematical modelling applied to farm animals.

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