Food and beverage technology Books

Book SynopsisSuitable for researchers involved in the field of alcohol-related harm at the whole body or cellular level, this book contains over 100 chapters that provide information of a range of topics that extend from the evolutionary aspects of alcohol consumption and the prevalence of alcohol misuse to programmed cell death.Trade Review"...an excellent addition to a reference library and to the field of addictionology. ...a great reference -- all you want to know in 2005 regarding alcohol and its medical consequences. ...I highly recommed it for researchers in the field and medical libraries." --DOODY'S (2005)Table of ContentsContributors Preface Foreword Volume One Part I: General Aspects of Alcohol Toxicity, Consumption, and Disease Evolutionary and Historical Aspects of Ethanol Ingestion Alcohol Metabolism: General Aspects Intake of Different Alcoholic Beverages and Life-style and Psychosocial Factors Genetic Aspects of Alcohol Metabolism: An Overview Predictors of Alcohol Consumption Binge Drinking: Patterns, Explanations, and Policy Breath and Blood Alcohol Effects of Food and Body Composition on Blood Alcohol Levels Disposal of Ethanol Carbon Atoms Effect of Alcohol on Water and Sodium Homeostasis Energy from Alcohol The Mediterranean Diet and the Contribution and Role of Alcohol The Role of Alcohol in Injury Deaths Death from Alcohol Poisoning Alcohol and the Workplace Alcohol Misuse in Adolescents: Epidemiology, Clinical Characteristics, Diagnosis, and Treatment Alcohol Misuse in Adolescents: Individual Differences, Prevention, Identification, and Intervention What is the Impact of Alcohol on Learning in University Students? The Relationship Between Alcohol Misuse and the Homelessness Alcohol and Sport Activities: Spectator’s Perspective Part II: Damage/Disease General Aspects of Pathology An Overview of Pathologies Occurring in Alcohol Abusers Gender Differences in Alcohol Pathology Psychological Effects of Alcohol Misuse The Effect of Alcohol on Quality of Life Alcohol and Road Accidents Trauma and Alcohol Clinical Implications of Alcohol Misuse for Surgery Fetal Alcohol Spectrum Disorder Nutritional Status in Alcoholics Alcohol and Body Composition Beneficial Components of White Wine Polyphenols and Alcohol: Complementary Mechanisms for the Protective Effects of Moderate Wine Consumption Overview of ALDH Polymorphism: Relation to Cardiovascular Effects of Alcohol Overview on the Effects of Amount and Type of Alcohol on Morbidity and Mortality Alcohol-related Mortality in Russia (ii) Organ Damage Epidemiology and Risk Factors Involved in Alcoholic Liver Disease Polymorphism and Alcoholic Liver Disease Liver Injury During Alcohol Use and Withdrawal Alcohol Consumption and Diabetes Mellitus Alcoholic Ketoacidosis Alcohol, Alcoholism and Effects on the Kidney and Kidney Disease Alcohol Intake and the Lower Urinary Tract Alcohol and Prostate Cancer Oral Health and Alcohol Volume 2 Alcohol and the Gastrointestinal Tract Alcohol, ALDH2 Genotypes and Intestinal Cancer Alcohol and Pancreatitis The Skin and Alcohol Alcohol, Blood Pressure and Hypertension Alcohol and Stroke Alcoholic Cardiomyopathy Epidemiologic Aspects of ALDH2 Genotypes and Cardiovascular Parameters Alcoholic Myopathy: Clinical Aspects Alcohol and the Eye: Friend or Foe Marchiafava–Bignami Disease in Alcoholism Peripheral Neuropathy (iii) Cells, Pathways, Interactions, Processes Defects in Methionine Metabolism: Its Role in Ethanol-induced Liver Injury Roles of Kupffer Cells in Alcoholic Liver Disease The Role of the Stellate Cell in Alcohol Mediated Tissue Injury The Role of T Lymphocytes in the Pathogenesis of Alcoholic Liver Disease Oxidative Stress in Alcoholic Liver Disease: Clinical Studies The Relationship between Alcohol-induced Apoptosis and Oxidative Stress in the Liver Alcohol and HIV Interactions in the Natural History and Treatment of HIV/AIDS Alcohol and Hepatitis Virus Interactions in Liver Pathology Moderate Alcohol and Fibrosis in Chronic Viral Hepatitis Ethanol–Taurine Interactions in the Brain: Mechanisms and Pathophysiological Implications The Effect of Ethanol on Ion Channels in the Brain: A New Look A Nitric Oxide Signaling Pathway Protects the Developing Brain against Alcohol-induced Neuronal Death Signaling Pathways in the Heart and Moderate Alcohol Intake Effects of Alcohol on Vascular Function Vascular and Biochemical Effects of Moderate Alcohol Consumption: Mechanisms of Protection Against Cardiovascular Disease Alcohol and Xenobiotics in Placenta Damage Molecular Mechanisms in Fetal Alcohol Syndrome: Shh-signaling The Process of Bacterial Translocation and Implications for Health in Alcoholics Alcohol, Altered Gut Permeability, and Endotoxins Hormonal Responses in Alcoholism Alcohol-induced Changes in the GH–IGF Axis Mechanisms in Prostate Damage by Alcohol Signaling Pathways in Human Breast Cells in Response to Alcohol: Mechanisms for Alcohol-induced Breast Cancer The Ubiquitin–Proteasome System in Alcohol-Induced Pathology Alcohol and Alkylating Agents DNA Damage Resulting from Alcohol Abuse with Special Reference to the Brain Purine Metabolism and the Influence of Alcoholic Beverages The Role of PKC Isozymes in Mediating Responses to Ethanol Ethanol Modulation of cAMP-dependent Protein Kinase Subunits Activity: Mechanisms and Functional Consequences Adhesion Molecules and Alcohol Consumption Glucose-regulated Stress Proteins (GRPs) and Alcohol Heat Shock Proteins and Alcohol Role of Oxidative Stress in Alcohol-Induced Mitochondrial Dysfunction Alcohol and Apoptosis Volume 3 Alcohol and Fatty Acid Ethyl Esters Modification of Proteins by Reactive Ethanol Metabolites: Adduct Structure, Functional and Pathological Consequences The Effect of Acetaldehyde on Plasma Autoantibodies in Alcohol-related Tissue Diseases Alcohol-induced Membrane Damage Alcohol Abuse and Eating Disorders The Relationship Between Obesity and Alcoholic Pathology Protein Deficiency and Alcohol: Interactions and Organ Effects Tryptophan Metabolism and Alcoholism Part III: Selective Methods Used in Alcohol Research Selective Methods Used in Alcohol Research: Screening in Primary Care – Methods and Approaches Psychometric Assessment of Alcohol Use Self-reported Intake of Alcohol: Methods and Approaches Use of the DSM-IV: Methods and Approaches The Alcohol-related Problems Survey: Developing and Testing a Screening Measure for Older Adults The Rapid Alcohol Problems Screen: Methods and Application Methods for Determining Blood Alcohol Concentration: Current and Retrospective Urinary Markers of Alcohol Consumption Methods for Measuring Genetic Variations in ADH and SLDH Loci: A Practical Approach Histological Localization of Alcohol Dehydrogenase: Methods, Approaches and Applications Assays for Alcohol and Aldehyde Dehydrogenase: Methods, Approaches and Applications Detecting ADH and ALDH Enzymes in Cells and Tissues using Western Blotting Use of Selectively Bred Alcohol-preferring Rats to Study Alcohol Abuse, Relapse and Craving Animal Models of Chronic Alcohol-Induced Liver Damage Acute Ethanol Dosing Regimens: Methods and Approaches Use of Isolated Cells in the Study of Ethanol-Induced Hepatotoxicity Animal Models of Fetal Alcohol Syndrome: Methods and Approaches Genetically Engineered Animals in Alcohol Research cDNA Arrays in Alcohol-Related Pathology: Methods and Approaches Practical Methods for Determining mRNA Levels in Alcohol-Exposed Tissues and Its Application to Experimental Pathology Diagnosis of Fetal Alcohol Syndrome: Measurement of the Facial Dysmorphology Nuclear Magnetic Resonance: Methods and Application to Alcohol Effects in the Liver Index

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Book SynopsisTable of ContentsSection I. Applications of nutraceuticals in common diseases and disorders 1. Nutraceuticals in central nervous system diseases: potential mechanisms of neuroprotection 2. Prevention of neurodegenerative disorders by nutraceuticals 3. Cognitive effects of nutraceuticals 4. Nutraceuticals in anxiety and stress 5. Countering cardiovascular diseases with nutraceuticals 6. Nutraceuticals for diabetes and glucose balance 7. Role of nutraceuticals in respiratory and allied diseases 8. Nutraceuticals in hepatic diseases 9. Nutraceuticals in renal diseases 10. Nutraceuticals in gastrointestinal disorders 11. Nutraceuticals in reproductive and developmental disorders 12. Nutraceuticals in ophthalmic diseases 13. Nutraceuticals in dermal diseases 14. Nutraceuticals in arthritis 15. Nutraceuticals in sports activities and fatigue 16. Role of nutraceuticals as adaptogens 17. Nutraceuticals for weight loss 18. Nutraceuticals in cancer prevention 19. Application of “nano” nutraceuticals in medicine Section II. Models and mechanisms in evaluation of nutraceuticals 20. The biology of nutrients: genetic and molecular principles 21. Genomic and proteomic mechanisms and models in toxicity and safety evaluation of nutraceuticals 22. Transcriptomic profiling for safety and toxicity evaluation of nutraceuticals 23. Target identification and polypharmacology of nutraceuticals 24. Systems pharmacology investigation of mechanism of action of nutraceuticals 25. Noninvasive in vivo optical imaging models for safety and toxicity testing 26. Flow cytometry and light-scattering techniques in evaluation of nutraceuticals 27. Zebrafish as a model system to evaluate the safety and toxicity of nutraceuticals 28. Caenorhabditis elegans: an elegant model organism for evaluating the neuroprotective and neurotherapeutic potential of nutraceuticals 29. Alternative in vitro models for safety and toxicity evaluation of nutraceuticals 30. Mitochondria as a target for safety and toxicity evaluation of nutraceuticals 31. Oxidative stress and excitotoxicity: antioxidants from nutraceuticals Section III. Common nutraceuticals 32. Caffeine: an evaluation of the safety database 33. Biological activities and potential nanotechnological delivery of resveratrol 34. Melatonin: a safe nutraceutical and clinical agent 35. Standardized turmeric and curcumin 36. Curcuminoid-metal complexes for oxidative stress 37. Fenugreek: multiple health benefits 38. Cannabis sativa: an overview 39. Cannabidiol safety 40. St John’s wort (Hypericum perforatum L) 41. Green tea 42. Green coffee beans 43. Quercetin 44. German chamomile 45. Isoflavones: toxicological aspects and efficacy 46. Propolis 47. Bee products as nutraceuticals to nutraceuticals for bees 48. Ginkgo biloba 49. Chinese ginseng 50. Ashwagandha: multiple health benefits 51. Astaxanthin: health benefits and toxicity 52. Thymoquinone 53. Glucosinolates 54. Organosulfur compounds as nutraceuticals 55. Arginine and citrulline as nutraceuticals: efficacy and safety in diseases 56. Neem Extract 57. Spirulina 58. Garcinia cambogia 59. Vitamin E TPGS and its applications in nutraceuticals 60. Role of transferrin: an iron-binding protein in health and diseases 61. Glutamine supplementation: hope, hype, or stay tuned? 62. What to do with placenta after birth: is it a waste? 63. Chitin, chitosan, and their derivatives Section IV. Prebiotics and probiotics 64. Prebiotics: safety and toxicity considerations 65. Probiotics: safety and toxicity considerations 66. Synbiotics: safety and toxicity considerations Section V. Nutraceuticals in veterinary medicine 67. Nutraceuticals in animal health and diseases Section VI. Toxicity and toxic interactions 68. Toxic contamination of nutraceuticals and food ingredients 69. Nutraceuticals and adverse outcome pathways 70. Interactions between nutraceuticals/nutrients and nutrients and therapeutic drugs 71. Genotoxicity evaluation of nutraceuticals Section VII. Regulatory aspects 72. The regulatory framework for nutraceuticals: North America 73. Evaluation and regulation of food supplements: European perspective 74. Regulatory guidelines for nutraceuticals in India: an overview 75. Regulatory aspects of nutraceuticals: Chinese perspective 76. Uses and regulation of nutraceuticals: Australia and New Zealand 77. Regulatory aspects of nutraceuticals: Japanese perspective 78. Nutraceuticals: the Turkish perspective

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Book SynopsisRevised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food quality, the importance of food safety, the design of ingredients for functional foods, and the biochemical advances made in traditional fermentation. It also provides an international perspective on the discipline as a whole. The content of the book is divided into three sections for easy reference. The first section provides an overview of the basic principles and explains microbial applications. The next section explains plant tissue culture techniques, genetic engineering of plants and animals, functional food ingredients and their health benefits, probiotics, antibody production for oral vaccines, and topics on enzyme technologies. Trade Review“… integrated biochemistry, microbiology, genetic engineering, and chemical engineering for the enhanced production, processing and preservation of food products. … explores the latest research and advances in the impact of biotechnology in food production and processing. … In conclusion, this volume is an authoritative and illustrative compilation of different issues related to food biotechnology and would be excellent source of information on food production and processing from a biotechnology perspective, not only to the academicians but also to the persons working in industry.” — John F. Kennedy, Parmjit S. Panesar, Chembiotech Laboratories, Institute of Research and Development, University of Birmingham Research Park, UK, in Carbohydrate Polymers, No.65, 2006Table of ContentsFood Microbiology. Plant and Animal Food Applications and Functional Foods. Food Safety, Novel Bioprocessing, Traditional Fermentations, and Regulatory Issues.

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Book SynopsisThis book contains the proceedings of the Eleventh Annual Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology. It discusses nutrition interactions in human and emphasizes research findings from human and animal studies.Table of Contents1. Energy-Nutrient Interactions 2. Amino Acid Interactions: A Selective Review 3. Mineral Interactions in Foods 4. Physiological Interactions of Minerals 5. Protein-Iron Interactions: Influences on Absorption, Metabolism, and Status 6. Vitamin-Mineral Interactions 7. Lipid-Vitamin-Mineral Interactions in the Diet and in the Tissues 8. Effect of Variations in Dietary Protein, Phosphorus, Electrolytes, and Vitamin D on Calcium and Zinc Metabolism 9. Interactions Between Utilizable Dietary Carbohydrates and Minerals 10. Fiber-Mineral and Fiber-Vitamin Interactions 11. Interacting Effects of Carbohydrate and Lipid on Metabolism 12. Vitamin-Vitamin Interactions 13. Nutrient Interactions and the Toxic Elements Aluminum, Cadmium, and Lead 14. Interactions of Food Additives and Nutrients 15. A Comparison of Drug-Nutrient and Nutrient-Nutrient Interactions

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Book SynopsisThe first state-of-the-art review of this dynamic field in a decade, Modeling Microbial Responses in Foods provides the latest information on techniques in mathematical modeling of microbial growth and survival. The comprehensive coverage includes basic approaches such as improvements in the development of primary and secondary models, statistical fitting strategies, and novel data collection methods. An international team of experts explore important developing areas, including specific applications, challenges in applying models to foods, variability and uncertainty, and new modeling strategies. The authors present detailed descriptions of non-linear regression fitting, methods, approaches relevant to ''real world'' situations, and extensive applications of predictive models. They conclude by highlighting the strengths and weaknesses in the field and areas for future work, and attempt to resolve some of the outstanding conflicts. The book includes strategies for combiTable of ContentsExperimental Design & Data Collection. Primary Models. Secondary Models. Model Fitting and Uncertainty. Challenge of Food and the Environment. Software Programs to Increase the Utility of Predictive Microbiology Information. Modeling Microbial Dynamics Under Time-Varying Conditions. Predictive Microbiology in Quantitative Risk Assessment. Modeling the History Effect on Microbial Growth and Survival. Models: What Comes After the Next Generation? Predictive Mycology. An Essay on the Unrealized Potential of Predictive Microbiology.

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Book SynopsisBreaded fried foods, with their crispy surface and moist, soft interior, remain popular among consumers and therefore constitute a major segment of the fried food industry. These foods include meat, poultry, seafood and vegetable products. This book offers an overview of these products, and the issues related to breaded fried foods.Table of ContentsIntroduction. Principles of Deep-Fat Frying. Fryer Technology. Frying Oil. Batter and Breading — Classification and Processing Systems. Properties of Batters and Breadings. Batter and Breading Ingredients Selection. Measuring the Quality of Breaded Fried Foods. Recent Technologies to Enhance the Quality of Fried Foods. Abbreviations. Index.

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Book SynopsisSoy is prized by the food industry for both its versatility and the major role it plays in food functionality. However, only a limited amount of information is available explaining soy's full potential in food applicability. Soy Applications in Food provides insight into the different types of soy ingredients available for consumption and details the processing conditions required for their successful application in food.Comprehensive and complete, the book offers a wealth of information about soy health benefits, the current soy food market, and the processing of soybeans into different soy ingredients. It discusses the use of soy protein in baked goods, pasta, cereal, meat products, and food bars. The book also addresses how to process soybeans into soy milk, soy beverages, and textured soy protein; how to select identity-preserved soybeans for various food applications; how to overcome the beany flavor of some soy products; and how soy protein is fulfillinTable of ContentsSoyfoods: Market and Products. Overview of the Health Effects of Soyfoods. Processing of Soybeans into Ingredients. Soy Ingredients in Baking. Developing and Producing Protein-Enhanced Snacks and Cereals. Soy in Pasta and Noodles. Soy Base Extract: Soymilk and Dairy Alternatives. Meat Alternatives. Textured Soy Protein Utilization in Meat and Meat Analog Products. Food Bars. Ready-to-Drink Soy Protein Nutritional Beverages. Soy Product Off-Flavor Generating, Masking, and Creating. Selecting Soybeans for Food Applications. World Initiative for Soy in Human Health. Index.

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Book SynopsisIncluding the latest reviews of the most current issues related to food and nutrition toxicity, Reviews in Food and Nutrition Toxicity, Volume 3 distills a wide range of research on food safety and food technology. Put together by a strong team with a wealth of broad experience, the continuation of this important new series includes contributions from the fields of medicine, public health, and environmental science. Topics covered in Volume Three include:MEG-related toxic, pathological, and etiological findings in the liver, stomach, blood, testes/uterus, kidneys, peritoneum, and skin Current information on pharmacokinetic and toxicodynamic aspects of methyl mercury toxicity The limits set by various agencies for, and the possible effects of, exposure to Uranium via ingestion and inhalation Evidence that nutrition can modify PCB toxicity and its implications in numerous age-related diseases The most recent findings on oxysterols' toxic and pro-atherosclerotic effects and the use of antioxidants supplements to prevent their generation in foods Examples of published safety data, drug interactions, and problems with formulated products Potential dangers and benefits of genetically modified foods, moral and ethical issues, and benefit risk ratios Emerging issues in food contamination, recently-discovered contaminants, the increased use of genetically engineered crops, and their effects on children New views on the onset of celiac disease, its symptoms outside the gastrointestinal tract, and its diagnosis and management A timely compilation, the book sheds light on the most important issues in food safety today. It is a valuable resource for anyone involved in the food industry or academics researching food science and food technology.Table of ContentsMethyleugenol in the Diet: Toxic and Pathological Aspects. Methyl Mercury Toxicity: Pharmacokinetics and Toxicodynamic Aspects. Adverse Effects and Toxicity of Nutraceuticals. Safety Concerns of Genetically Modified Foods. Celiac Disease: A New Paradigm of an Immune-Related Disorder Due to Dietary Gluten. Uranium in Food and Water: Actual and Potential Effects. Oxidized Products of Cholesterol: Toxic Effects. Food Contaminants and Children: Cause for Concern. Polychlorinated Biphenyls, Oxidative Stress, and Diet.

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Book SynopsisAs radiological residue, both naturally occurring and technologically driven, works its way through the ecosystem, we see its negative effects on the human population. Radionuclide Concentrations in Food and the Environment addresses the key issues concerning the relationship between natural and manmade sources of environmental radioactivity, their transportation through the ecosystem, and the subsequent radionuclide concentrations in foods and the human population. The book discusses the negative effects of environmental radioactivity on plants and animals, as well as the effects of radiocontaminated food on human health, and perspectives for transfer prevention.Beginning with the fundamentals of matter and the behavior of particles, the text lays a solid foundation for discussions on the source of radionuclides and their concentrations in air, water, and soil. Using predictive modeling, the authors examine the transfer of radionuclides through ecosystems and their efTable of ContentsIntroduction: What are Radionuclides? Radionuclides: Sources. Radionuclide Concentrations in Air. Radionuclide Concentrations in Water. Radionuclide Concentrations in Soils. Radionuclide Transport Processes and Modeling. Effects of Radioactivity on Plants and Animals. Radionuclide Concentrations in Foodstuffs and Food Raw Materials. Health Effect of Radionuclides in Food on Humans. Analysis and Detection Methods. Unmasking Nuclear Smugglers. Radiation Safety Programs. Regulations.

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Book SynopsisTraditionally perceived as a high-fat, high-calorie food best avoided or consumed only in moderation, tree nuts have come into their own. Recent epidemiological and clinical studies provide evidence that frequent nut consumption is associated with favorable plasma lipid profiles, reduced risk of coronary heart disease, certain types of cancer, stroke, atherosclerosis, type-2 diabetes, inflammation, and several other chronic diseases. Drawing on contributions from experts based in industry and academia Tree Nuts: Composition, Phytochemicals, and Health discusses the results of state-of-the-art research on different aspects of tree nut compositions, phytochemicals, and their health effects. Explore New Research on Health Effects of Tree NutsThe book examines popular tree nuts, together with chestnut and heart nut, and describes each oneâs compositional and lipid characteristics, phytochemicals, and health effects. It also briefly examineTable of ContentsTree Nuts: Composition, Phytochemicals, and Health Effects: An Overview, C. Alasalvar and F. Shahidi Chemical Composition of Edible Nut Seeds and Its Implications in Human Health, S.K. Sathe, E.K. Monaghan, H.H. Kshirsagar, and M. Venkatachalam Health Benefi ts of Tree Nuts, M.E. Ternus, K. Lapsley, and C.J. Geiger Tree Nut Allergens, S.K. Sathe, G.M. Sharma, and K.H. Roux Sphingolipids in Tree Nuts, Y. Wang, D. Tan, and C.-T. Ho Health Aspects and Antiafl atoxigenic Activity of Phytochemicals in Tree Nuts, R.J. Molyneux, N. Mahoney, J.H. Kim, and B.C. Campbell Flavor and Volatile Compounds in Tree Nuts, K.R. Cadwallader and S. Puangpraphant Almond and Almond Products: Nutraceutical Components and Health Effects, F. Shahidi, Y. Zhong, S.S.K. Wijeratne, and C.-T. Ho Bioactives and Health Benefi ts of Brazil Nut, F. Shahidi and Z. Tan Bioactive Compounds from Cashew Nut and Its Coproducts, F. Shahidi and Z. Tan Chemical Composition and Health Aspects of Chestnut (Castanea spp.), F. Korel and M.Ö. Balaban Compositional Characteristics and Health Effects of Hazelnut (Corylus avellana L.): An Overview, C. Alasalvar, F. Shahidi, J.S. Amaral, and B.P.P. Oliveira Antioxidant Activities and Phytochemicals in Hazelnut (Corylus avellana L.) and Hazelnut By-Products, C. Alasalvar, A.M. Hoffman, and F. Shahidi Phytochemical Profi les and Potential Health Benefi ts of Heartnut (Juglans ailanthifolia var. cordiformis): A Comparison with the Common Walnut (Juglans regia L.), R. Tsao and L. Li Nutrient Composition and Health Benefi cial Effects of Macadamia Nuts, I.A. Munro and M.L. Garg Compositional Characteristics and Health Effects of Pecan [Carya illinoinensis (Wangenh.) K. Koch], R.R. Eitenmiller and R.B. Pegg Nutraceutical Potential of Pine Nut, L. Yu and M. Slavin Phytochemicals and Health Aspects of Pistachio (Pistacia vera L.), N.P. Seeram, Y. Zhang, S. Bowerman, and D. Heber Walnut Polyphenols: Structures and Functions, T. Fukuda Index

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Book Synopsis

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Book SynopsisYogurt is a fermented food that has existed for centuries with bioactive properties that have long been thought to be beneficial to health. The first commercial yogurts, sold over a hundred years ago in pharmacies, were recommended to treat digestive disorders. Yogurt: Roles in Nutrition and Impacts on Health compiles the scientific research to date into a comprehensive reference book that explores yogurt's role in diet and health, its composition in micro- and macronutrients, and the potential mechanisms underlying its health benefits. Yogurtâs composition as a unique blend of macronutrients, vitamins, minerals, and ferments makes yogurt a nutrient-dense food that is included by health authorities in food-based dietary guidelines. This book shows how regular yogurt consumption contributes to the intake of key nutrients, such as calcium and protein, and is associated with healthy dietary patterns and lifestyles. The authors review the current evidence linking yogurt consumption to cardiometabolic health and other health conditions, including its established benefits in lactose digestion, its promising role in the prevention of weight management and type 2 diabetes, and its potential impact on cardiometabolic risk factors. This reference book is a key resource for nutrition scientists, dairy researchers, dietitians, health professionals, and educational institutions looking for a state-of-the-art review of the scientific evidence on the role of yogurt in nutrition and health. Table of ContentsForewordAcknowledgmentsAuthorsIntroductionSECTION I Yogurt Composition and ConsumptionChapter 1 Yogurt Chapter 2 Yogurt ConsumptionSECTION II Yogurt and Cardiometabolic HealthChapter 3 Weight Management and ObesityChapter 4 Type 2 DiabetesChapter 5 HypertensionChapter 6 Cardiovascular DiseasesChapter 7 Metabolic SyndromeSECTION III Yogurt and Other Health ConditionsChapter 8 Yogurt and Gut HealthChapter 9 Immune ResponsesChapter 10 CancerChapter 11 Allergy and Atopic DiseasesChapter 12 Bone Mineralization and OsteoporosisGeneral ConclusionIndex

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Book SynopsisThis book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology The first two sections cover the health and functional benefits of fermented foods and the latter two sections includes chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach the supermarkets all over the world. Table of ContentsFermented Foods: Microbiology, Biochemistry & Biotechnology. Technological Innovations in Processing of Fermented Foods: An Overview. Functional Properties of Traditional Food Products Made by Mold Fermentation. Legume-Based Food Fermentation: Biochemical Aspects. Bioactive Molecules in Fermented Soybean Products and Their Potential Health Benefits. Miso, the Traditional Fermented Soybean Paste of Japan. Soy Sauce Fermentation. Rice-based Fermented Foods and Beverages: Functional and Nutraceutical properties. Maize (Zea mays L. subsp. mays) Fermentation. Bread Fortification: Health and Nutritional Benefits. Fortification as a Tool in Improving Nutritional Properties of Bread and Controlling Life Style Diseases. The Sourdough Micro-ecosystem: An Update. Traditional Cereal Beverage Boza - Fermentation Technology, Microbial Content and Healthy Effects. Coffee Fermentation. Cocoa Fermentation. Kimchi: Microbiology, Biochemistry and Health Benefits. Amasi and Maheu: Expedition from Ethnic Southern African Foods to Cosmopolitan Markets. Kefir & Koumiss: Origin, Health Benefits & Current Status ok Knowledge. Yogurt: Microbiology, Organoleptic Properties and Probiotic Potential. Fermentations Generating the Cheese Diversity. Current Trends in Microbiological, Technological and Nutritional Aspects of Fermented Sausages. Solid-State Fermentation Applications in the Food Industry.

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Book SynopsisFood system has become complex with globalisation and there are stringent requirements from food business operators. In this respect there is a need to bring together aspects of food security, food safety management, food quality management, food analysis and risk analysis. This book focuses on all these aspects hence it would find wide application amongst academia, researchers, food regulators, auditors and consumers.Table of ContentsFood, Environment and Health. Principles of Food Safety. Risks and Control in Food Chains. Food Quality. Management of Food Safety. Food Safety Assurance System. Strategies for Achieving Food Safety.

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Book SynopsisTracing developments from the classical period to the early industrial revolution and beyond, Anne Murcott provides us with an accessible and entertaining social history of food packaging.From tin cans, glass jars and bottles, plastic trays and stretch-wrap, Murcott shows the importance of food packaging for global food systems. As a pioneering excursion into the many aspects of the history of food packaging, the book examines shifts from domestic to commercial production, the emergence of associated technologies, changes in retailing, implications for policy and practice, along with current concerns about overpackaging.Taking a wide historical and geographical angle, Murcott draws on sources such as trade magazines, manufacturers' archives, company histories, packaging textbooks, histories of international trade and interviews with key industry insiders'.Written by a leading figure in the field, this book will benefit students of social studies of fooTrade ReviewSurely the most comprehensive study of food packaging ever written, this book takes us on a breathtaking journey through the history of the most powerful yet neglected marketing device. By paying close attention to the development of an incredible range of technologies - glass, carton, metal and plastic containers; jars, bottles, cans, canisters, and even modified atmosphere packaging - she reveals the incredible depth - material, cultural, sociological - of the most tangible, yet often unseen, market surface, and thus helps us better address the underlying challenges. * Franck Cochoy, Professor of Sociology, University of Toulouse Jean Jaurès, France *Food packaging is so easily overlooked, yet ubiquitous and essential. Anne Murcott shows that the global industrial food system could not exist and could not have emerged without a parallel technology made of glass, paper, wood, metal and plastic. Anne Murcott moves fluently through disciplines and around the globe, taking us on a fascinating trip through an unfamiliar circuit of inventors, designers, chemists, drivers, bureaucrats and even freezers. * Richard R. Wilk, Professor Emeritus of Anthropology, Indiana University, USA *Scholars and activists, concerned about urgent issues from environment to health, are discovering packaging matters. The (Not So) Secret Lives of Food Packaging provides a rich and timely exploration into how packages assemble markets and shape our relationship to food. Murcott skillfully blends history, sociology, and STS to unpack both the material and symbolic worlds of our modern packaging landscapes. * Xaq Frohlich, Associate Professor of History, Auburn University, USA *Table of ContentsList of Illustrations Preface and Acknowledgements Part One: Putting Food Packaging Centre Stage 1. Ubiquity and (in)visibility 2.Food Packaging: a Technology Part Two: How Did it Get Like This? Early Precursors 3. Bags, Sacks and a lot of Paper 4.Barrels, Casks and Tea Chests 5. Bottles, Jars and Gallons of Milk 6. Canisters, Cans and Canning Part Three: How Did it Get Like This? Industrialised Packaging 7. Tomato Ketchup and Transparent Bottles 8.Ready Meals, Microwaves and Plastic Trays 9. Salad Leaves and Protective Atmospheres Part Four: Where Now? 10. Food Packaging - A Trio of Futures and a Provisional Ending References Index

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Book SynopsisThe final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are routinely applied to foods. Adequate design and implementation of each of these treatments are critical to ensuring the integrity of the final food product, the productivity of the equipment, and reduced operation costs. Operations in Food Refrigeration explores the fundamental issues involved in heat and mass transfer in food refrigeration and examines aspects of other operations applied to chilled or frozen foods.Following an overview of basic concepts and general calculation procedures involved in cooling, freezing, thawing, and freeze-drying, the book discusses: Sizing, peeling, cutting, sorting, and blanching fruits and vegetables Pretreatments for meats, including tenderization, electrical stimulation, portioning, curing, and smoking Table of ContentsBasic Concepts and General Calculation Procedures. Cooling. Freezing and Thawing. Freeze Drying: Basic Concepts and General Calculation Procedures. Operations Used in Refrigeration Technologies. Sizing, Peeling, Cutting, and Sorting of Fruits and Vegetables. Blanching of Fruits and Vegetable Products. Pretreatments for Meats I (Tenderization, Electrical Stimulation, and Portioning). Pretreatments for Meats II (Curing, Smoking). Pretreatments for Fish and Seafood in General. Air and Osmotic Partial Dehydration, Infusion of Special Nutrients, and Concentration of Juices. Chilling and Freezing by Air (Static and Continuous Equipment). Chilling and Freezing by Cryogenic Gases and Liquids (Static and Continuous Equipment). Chilling and Freezing by Contact with Refrigerated Surfaces (Plate Freezers, Surface Hardeners, and Scraped Surface Freezers). Chilling and Freezing by Immersion in Water and Aqueous Solutions (Hydrocooling, Brines, Ice Slurries, and Refrigerated Seawater). Special Precooling Techniques. Special (Emerging) Freezing Techniques (Dehydrofreezing, Pressure-Shift Freezing, Ultrasonic-Assisted Freezing, and Hydrofluidization Freezing). Thawing. Freeze-Drying Equipment. Index.

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Book SynopsisA Practical Roadmap to IPT IntegrationFrom baby formula and peanut butter, to E. coli-tainted peppers and salmonella-tainted pistachios, no food product or means of its production is immune to risks. And while these risks may never be fully eliminated, identity preservation and traceability (IPT) systems make it easier to determine the source and extent of contamination, thereby reducing the often deadly consequences. With a core emphasis on grain, this encyclopedic reference documents the state-of-the-science throughout the entire food chain in both domestic and international markets as it relates to food safety and economics. The book provides a cohesive introduction to IPT systems and summarizes the programs currently available, in effect developing a conceptual model of IPT at the producer level.Addresses the History, Theory, and Design ComponentsBeginning with an informative histoTable of Contents GENERAL INTRODUCTION. PROGRAMS AND STANDARDS. AUDITORS AND LABORATORIES. CONSULTATIVE AND SERVICE.RESEARCH INSTRUMENTS.

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Book SynopsisResearch and development on microorganisms in food has evolved from a luxury to a necessity for companies competing in the global marketplace. Whether research is conducted internally or externally through contract laboratories and universities, microbial research in foods is crucial to the safety and integrity of our food supply. Microbiological Research and Development for the Food Industry covers the technical and practical insights needed for developing and utilizing various capabilities to advance food microbiology research. Providing examples of how research data can be applied to consumer and brand protection efforts, this book: Describes the purposes and processes for conducting microbiological research and development for companies and organizations involved in food, beverage, and ingredient production and distribution Covers a broad range of topics of importance to food microbiologists in allied food industries and organizationTrade Review"The book is unique, presenting food microbiological research and development from an industry perspective, providing a wide range of practical information in a format that is readily understandable for both the technical and managerial staff. … It is not a simple methods book, but a primer for executives, regulators, and academics addressing industry research—including uncommon advice in setting up a laboratory, the importance of addressing a financial return on investment, and creating understandable and usable reports, that effectively communicate food microbiology research. This volume will definitely find a prominent and welcome home on any food professional’s bookshelf."—Keith W. Gates, University of Georgia, in Journal of Aquatic Food Product Technology Table of ContentsThe case for microbiological research and development. Building research and development capabilities. Food process validations. Food product validations. Competitive research and development on antimicrobials and food preservatives. Competitive research and development on food-processing sanitizers and biocides. Research during microbial food safety emergencies and contaminant investigations. Predictive modeling: Principles and practice. Detection and identification of bacterial pathogens in food using biochemical and immunological assays. Microbiological growth-based and luminescence methods of food analysis. Nucleic acid-based methods for detection of foodborne pathogens. Reporting food microbiology research outcomes.

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Book SynopsisSince the completion of the Human Genome Project, food and nutrition sciences have undergone a fundamental molecular transformation. New discoveries in molecular biology, analytical chemistry, and biochemistry have led to the development of new tools that are likely to revolutionize the study of food. OMICS Technologies: Tools for Food Science explores how these tools reveal the fundamental pathways and biochemical processes that drive food and nutrition sciences.In this volume, an international panel of researchers examines the rise of these new technologiesincluding metabolomics, metagenomics, nutrigenomics, transcriptomics, and proteomicsand describes how they translate to food science research and productive technologies. The book explains how these methods can be used to assess the quality attributes of foods and food production systems. It explores the principles that regulate food production, analyzes processing and ethical issues, and documentsTable of ContentsNutrition Science and "Omics" Technologies: Ethical Aspects in Global Health. Array Platform for Food Safety and Quality. Metabolomics and Food Science: Concepts and Serviceability in Plant Foods and Nutrition. Foodomics: A New Omics for a New Food Era. Proteomics in Food Biotechnology. Challenges in Feasible Problem Construction in Nutritional Genomics: An Empirical Study. Genomics and Breeding in Food Crops. Genomics of Fruit Quality and Disorders. Systems Biology Approaches Reveal New Insights into the Molecular Mechanisms Regulating Flesh Fruit Quality. Coffee Genomics. Omics Approaches to Meat Quality Management. Functional Genomics to Improve Meat Quality in Pigs. Meat Science and Proteomics. Wine-Omics: New Platforms for the Improvement of Yeast Strains and Wine Quality. Aspergillus flavus Genetics and Genomics in Solving Mycotoxin Contamination of Food and Feed. Index.

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Book SynopsisBrings Together Current Knowledge and State-of-the-Art Information on Indigenous Fermented FoodsFermented foods and beverages span a range of root crops, cereals, pulses, vegetables, nuts, fruits, and animal products. Southeast Asia has a long history of utilizing fermentation in the production and preservation of foods, and is widely recognized for its prominent use. Indigenous Fermented Foods of Southeast Asia examines some indigenous fermented foods of Thailand, Vietnam, Indonesia, Malaysia, and the Philippines, focusing on the chemical, microbiological, and technological factors associated with their manufacture, quality, and safety. This text establishes a need for an adequate understanding of the fermentation process to ensure safe and reliable practices, as well as the consistent production of a quality product.The authors describe the production, microbiology, biochemistry, nutritional value, and dietary Table of Contents Tempe and Related Products. Starter Cultures. Sweet, Sour, Alcoholic Solid Substrate Fermentations. Wines. Lactic Vegetable and Fruit Fermentations. Lactic Fermented Rice Noodles. Lactic Fermentations of Fish and Fishery Products. Lactic Meat Fermentation. Soya Sauce. Bacillus Fermentations. Index.

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Book SynopsisIn recent years, much attention has been focused on biodegradable polymers from renewable resources. Due to its availability and low cost, starch is a promising candidate among biopolymers for use in biodegradable packaging materials and for other purposes. Starch-Based Polymeric Materials and Nanocomposites: Chemistry, Processing, and Applications presents the latest developments in starch chemistry, rheology, starch derivatives, starch-based nanocomposites, and their applications.Topics discussed include: The chemistry, microstructure, processing, and enzymatic degradation of starch The importance and role of starch as a gelling agent Plasticization and the role of plasticizers Various rheological techniques applied to starch-related products and the characteristics of starch dispersions Polymeric aspects of reactive extrusion (REX) and its use on starch and other biopolymers Cyclodextrins Table of ContentsIntroduction—Starch as Biopolymer and Nanocomposite. Starch: Chemistry, Microstructure, Processing, and Enzymatic Degradation. Starch as Gelling Agent. Plasticized Starch. Rheological and Thermal Properties of Starch and Starch-Based Biopolymers. Modification of Biodegradable Polymers through Reactive Extrusion-I. Modification of Biodegradable Polymers through Reactive Extrusion-II. Starch-Derived Cyclodextrins and Its Future in Food Biopolymer Industry. Functional and Physicochemical Properties of Cyclodextrins. Introduction of Starch into Plastic Films: Advent of Starch in Plastics. Starch-Based Edible Films and Coatings. Starch as a Feedstock for Bioproducts and Packaging. Chemometric Analysis of Multicomponent Biodegradable Plastics by Fourier Transform Infrared Spectrometry: The R-Matrix Method. Starch Polymer as Advanced Material for Industrial and Consumer Products.Recent Progress in Starch-Based Biodegradable Hybrids and Nanomaterials. Mechanical, Rheological, and Thermal Properties of Starch-Based Nanocomposites. Starch Nanocomposites and Nanoparticles: Biomedical Applications. Application of Life Cycle Assessment for Starch and Starch Blends. Index.

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Book SynopsisIndigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth.The book discusses numerous topics including various types of fermented foods, their origin, history and ethnicity, the role of fermented foods in health, and the microbiology and biochemistry of indigenous fermented foods. The composition and nutritive value of fermented foods are also addressed along with other aspects related to quality and safety, including the toxicity of indigenous fermented foods.Specific chapters are devoted to the preparation of indigenous fermented foodsincluding cereal-based fermented foods, vinegars, milk products, mushrooms, alcoholic fermented products, and fruit and vegetable productsas well as the indigenous technologies used to produce themTable of ContentsIndigenous Fermented Foods of South Asia: An Overview. Diversity of Indigenous Fermented Foods and Beverages of South Asia. Microbiology and Biochemistry of Indigenous Fermented Foods. Traditional Fermented Foods: Composition and Nutritive Value. Quality and Safety of Indigenous Fermented Foods. Health-Related Issues and Indigenous Fermented Products. Cereal-Based Non-Alcoholic Indigenous Fermented Foods. Indigenous Fermented Foods Involving Acid Fermentation. Indigenous Alcoholic Beverages of South Asia. Acetic Acid Fermented Food Products. Indigenous Fermented Foods: Fermented Meat Products, Fish and Fish Products, Alkaline Fermented Foods, Tea, and Other Related Products. Technology of Mushroom Production and Its Postharvest Technology. Biotechnology and Traditional Fermented Foods. Industrialization, Socioeconomic Conditions and Sustainability of Indigenous Fermented Foods.

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Book SynopsisRice has been chosen as a model cereal for functional genomics because of its well understood genetics. In addition, there is great similarities among all the cereals and grasses: any understanding of rice genes is directly applicable to the genes of other cereals.Trade ReviewFrom the reviews: "This book represents an excellent set of (reviewed) reviews that explains what is happening in the world of rice genomic research now. … This is a useful book for genetic resources workers because understanding the way in which the genome works is generating huge numbers of mutants required for forward (from phenotype to genome sequence) and reverse genetics (genome sequence to phenotype)." (D. Vaughan, Genetic Resources and Crop Evolution, Vol. 54, 2007)Table of ContentsRice Genome Sequence: The Foundation for Understanding the Genetic Systems.- Rice Genome Annotation: Beginnings of Functional Genomics.- Genome-Wide RNA Expression Profiling in Rice.- Rice Proteomics: A Step Toward Functional Analysis of the Rice Genome.- Metabolomics: Enabling Systems-Level Phenotyping in Rice Functional Genomics.- Use of Naturally Occurring Alleles for Crop Improvement.- Chemical- and Irradiation-Induced Mutants and TILLING.- T-DNA Insertion Mutants as a Resource for Rice Functional Genomics.- Transposon Insertional Mutants: A Resource for Rice Functional Genomics.- Gene Targeting by Homologous Recombination for Rice Functional Genomics.- RNA Silencing and Its Application in Functional Genomics.- Activation Tagging Systems in Rice.- Informatics Resources for Rice Functional Genomics.- The Oryza Map Alignment Project (OMAP): A New Resource for Comparative Genome Studies within Oryza.- Application of Functional Genomics Tools for Crop Improvement.- From Rice to Other Cereals: Comparative Genomics.

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Book Synopsis1 Flavor of meat and meat productsan overview.- 1.1 Introduction.- 1.2 Meat flavour volatiles.- 1.3 Impact of processing and storage on meat flavour.- References.- 1 Species flavours.- 2 The flavour of beef.- 3 The flavour of pork.- 4 The flavour of poultry meat.- 5 Sheepmeat odour and flavour.- 2 Role of meat constituents and processing on flavour.- 6 Umami flavour of meat.- 7 Lipid-derived off-flavours in meatformation and inhibition.- 8 Lipid oxidation in meat by-products: effect of antioxidants and Maillard reactants on volatiles.- 9 Maillard reactions and meat flavour development.- 10 The flavour of cured meat.- 11 Contribution of smoke flavourings to processed meats.- 12 Some aspects of the chemistry of meat flavour.- 3 Analytical methodologies.- 13 Instrumental methods of meat flavour analysis.- 14 Assessment of lipid oxidation and off-flavour development in meat and meat products.- 15 Sensory and statistical analyses in meat flavour research.Table of Contents1 Flavor of meat and meat products—an overview.- 1.1 Introduction.- 1.2 Meat flavour volatiles.- 1.3 Impact of processing and storage on meat flavour.- References.- 1 Species flavours.- 2 The flavour of beef.- 2.1 Introduction.- 2.2 Taste-active compounds.- 2.3 Flavour enhancers.- 2.4 Aroma components.- 2.4.1 Effect of heat on sugars and/or amino acids.- 2.4.2 Reactions of hydroxyfuranones.- 2.4.3 Thermal degradation of thiamine.- 2.4.4 Lipid oxidation/degradation.- 2.4.5 Selected aroma components of high sensory significance.- 2.5 Conclusion.- References.- 3 The flavour of pork.- 3.1 Introduction.- 3.2 Role of lipid degradation products in pork flavour.- 3.3 Heterocyclic constituents of pork aroma.- 3.4 Polysulphides in roasted pork.- 3.5 Effects of ingredients on the flavour of pork.- References.- 4 The flavour of poultry meat.- 4.1 Introduction.- 4.2 Primary odorants of chicken broth.- 4.3 Sulphur-containing compounds in chicken flavours.- 4.4 Lipid oxidation products in chicken flavour.- 4.5 Heterocyclic compounds in chicken flavour.- 4.5.1 Pyrazines.- 4.5.2 Pyridines.- 4.5.3 Pyrroles.- 4.5.4 Thiazoles.- 4.6 Conclusion.- References.- 5 Sheepmeat odour and flavour.- 5.1 Introduction.- 5.2 Assessment of sheepmeat odour and flavour by sensory panels and chemical analysis.- 5.3 The tissue source of mutton odour and flavour.- 5.4 Chemical components involved in sheepmeat odour and flavour.- 5.5 Factors affecting sheepmeat odour and flavour.- 5.5.1 Pre-slaughter factors.- 5.5.2 Post-slaughter factors.- 5.6 Concluding remarks.- Acknowledgments.- References.- 2 Role of meat constituents and processing on flavour.- 6 Umami flavour of meat.- 6.1 Introduction.- 6.2 Definitions.- 6.3 Historical background.- 6.4 Structural considerations.- 6.5 Stability.- 6.6 Synergism.- 6.7 Taste properties.- 6.8 Food occurrence.- 6.9 Umami compounds and meat flavour.- 6.10 Conclusions.- References.- 7 Lipid-derived off-flavours in meat—formation and inhibition.- 7.1 Introduction.- 7.2 Role of lipids in meat flavour.- 7.3 Lipid oxidation in meats.- 7.3.1 Role of haem and nonhaem iron as catalysts.- 7.3.2 Ferritin as a catalyst of lipid oxidation in meat.- 7.4 Initiation of lipid oxidation in muscle tissue.- 7.4.1 Initiators of the oxidation reaction.- 7.4.2 Enzymatic lipid oxidation.- 7.5 Prevention of lipid oxidation in meats.- 7.5.1 Antioxidant role of nitrite.- 7.5.2 Stabilization of meat lipids with nitrite-free curing mixtures.- 7.5.3 Vitamin E and meat quality.- 7.5.4 Spice extracts as antioxidants.- 7.6 Future research needs.- Acknowledgments.- References.- 8 Lipid oxidation in meat by-products: effect of antioxidants and Maillard reactants on volatiles.- 8.1 Introduction.- 8.2 Materials and methods.- 8.2.1 Materials.- 8.2.2 Chemical analysis of meat-meal.- 8.2.3 Analysis of volatiles in dry meat-meal.- 8.2.4 Analysis of volatiles in processed Maillard meat-meal water mixtures.- 8.3 Results and discussion.- References.- 9 Maillard reactions and meat flavour development.- 9.1 Introduction.- 9.1.1 Meat flavour.- 9.2 The Maillard reaction.- 9.3 The Maillard reaction and meat flavour compounds.- 9.3.1 Low molecular weight precursors of meat flavour.- 9.3.2 Pyrazines.- 9.3.3 Sulphur compounds.- 9.3.4 Synthetic flavours from the Maillard reaction.- 9.4 Summary.- References.- 10 The flavour of cured meat.- 10.1 Introduction.- 10.2 Advantages of nitrite in the meat-curing process.- 10.3 Antioxidant role of nitrite in cured meats.- 10.4 Chemistry of cured-meat flavour.- 10.5 Conclusion.- References.- 11 Contribution of smoke flavourings to processed meats.- 11.1 Introduction.- 11.2 Pyrolysis of cellulose.- 11.3 Pyrolysis of hemicellulose.- 11.4 Pyrolysis of lignin.- 11.5 Smoke colour formation in processed meats.- 11.6 Smoke flavour in processed meats.- 11.7 Fractionation of smoke flavourings.- 11.8 Miscellaneous contributions of smoke flavourings.- 11.9 Summary.- References.- 12 Some aspects of the chemistry of meat flavour.- 12.1 Introduction.- 12.2 Meat flavour precursors.- 12.3 Reactions leading to meat aroma.- 12.3.1 Maillard reaction.- 12.3.2 Lipid degradation.- 12.4 Compounds contributing to meat flavour.- 12.5 Pathways for the formation of some meat aroma volatiles.- 12.6 Interaction of lipid with the Maillard reaction.- 12.6.1 Model systems.- 12.6.2 Meat volatiles from lipid—Maillard interaction.- References.- 3 Analytical methodologies.- 13 Instrumental methods of meat flavour analysis.- 13.1 Introduction.- 13.2 Refinements to routine GC in GC—MS.- 13.2.1 Multidimensional gas chromatography.- 13.2.2 Chiral phase gas chromatography.- 13.2.3 Preparative gas chromatography.- 13.3 Refinements to routine MS in GC—MS.- 13.3.1 High resolution mass spectrometry.- 13.3.2 Selected ion monitoring mass spectrometry.- 13.3.3 Chemical ionization mass spectrometry.- 13.3.4 Negative ion chemical ionization mass spectrometry.- 13.4 Alternatives to GC as a method of separation prior to identification.- 13.4.1 High-performance liquid chromatography.- 13.4.2 Supercritical fluid chromatography.- 13.4.3 Capillary zone electrophoresis.- 13.4.4 Mass spectrometry in MS—MS.- 13.5 Alternatives to MS as a method of identification following separation.- 13.5.1 Fourier transform infrared spectroscopy.- 13.6 Conclusion.- References.- 14 Assessment of lipid oxidation and off-flavour development in meat and meat products.- 14.1 Introduction.- 14.2 Fatty acid analysis.- 14.3 Oxygen uptake.- 14.4 Conjugated dienes.- 14.5 Peroxide value.- 14.6 The 2-thiobarbituric acid test.- 14.6.1 Advantages and limitation of the TBA test.- 14.7 The Kries test.- 14.8 Anisidine value.- 14.9 Totox value.- 14.10 Carbonyl compounds.- 14.11 Hexanal and other carbonyl compounds.- 14.12 Pentane and other alkanes.- 14.13 Conclusions.- Acknowledgments.- References.- 15 Sensory and statistical analyses in meat flavour research.- 15.1 Introduction.- 15.2 Sensory evaluation.- 15.2.1 Odour control.- 15.2.2 Lighting.- 15.2.3 General comfort.- 15.2.4 Preparation area.- 15.2.5 Sample preparation and serving.- 15.3 Sensory analysis of meat.- 15.3.1 Descriptive flavour panel.- 15.3.2 Descriptor development.- 15.4 Chemical and instrumental parameters.- 15.4.1 Thiobarbituric acid reactive substances.- 15.4.2 Direct gas chromatography.- 15.5 Correlations among sensory, chemical and instrumental analyses.- 15.5.1 Experimental designs.- 15.5.2 Statistical analysis.- 15.6 Summary.- References.

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Book SynopsisAdvances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making explains the latest understanding of heat transfer phenomena involved in the baking and freezing of bread and describes the most recent advanced techniques used to produce higher quality bread with a longer shelf life. Heat transfer phenomena occur during key bread-making stages (cold storage, resting, and fermentation) in which temperature and amount of heat transfer must be carefully controlled. This book combines the engineering and technological aspects of heat transfer operations and discusses how these operations interact with the bread making process; the book also discusses how baking and freezing influence the product quality. Divided into fourteen chapters, the book covers the basics of heat and mass transfer, fluid dynamics, and surface phenomena in bread-making industrial operations, mathematical modelling in porous systems, the estimation of thermo-physical prTable of ContentsHeat Transfer Operations in Bread Making: IntroductionMa. De la Paz Salgado-Cruz and Georgina Calderon-DominguezSteady-State Heat TransferJulio C. Fuentes-Gutierrez, Hugo E. Romero-Campos, Melissa E. Morales-Tovar, Georgina Calderon-Dominguez, Gustavo F. Gutierrez-Lopez, and Keshavan NiranjanNonsteady-State Heat TransferJose Caro-Corrales and Kevin CroninPrinciples of Mass Transfer by Molecular DiffusionStefany Cardenas-Perez, Elier Ekberg Neri-Torres, Jorge Chanona-Perez, Georgina Calderon-Dominguez, and Juan Vicente Mendez-MendezThermophysical and Transport Properties of Bread Products during Baking and FreezingMaria Elena Vargas-Ugalde, Evangelina Garcia-Armenta, Liliana Alamilla-Beltran, Gustavo F. Gutierrez-Lopez, and Maribel Cornejo-MazonHeat and Mass Transfer during BakingEmmanuel PurlisEffect of Baking in Product Quality and Baking OvensJosue Penaloza-Espinosa, Georgina Calderon-Dominguez, Jorge Chanona-Perez, and Reynold R. Farrera-RebolloBaking Oven DesignJosue Penaloza-Espinosa, Minerva Fonseca-Ayala. Georgina Calderon-Dominguez, Jorge Chanona-Perez, and Reynold R. Farrera-RebolloHeat and Mass Transfer during Bread FreezingNasser Hamdami, Jean-Yves Monteau, Alain Le Bail, and Vanessa JuryFreezing Time CalculationsEvangelina Garcia-Armenta, Maria Ximena Quintanilla Carvajal, and Liliana Alamilla-BeltranEffect of Freezing Conditions on Bread QualityCarmen C. Tadini, Pedro de Alcantara Pessoa Filho, Smail Meziani, Messaouda Kaci, Alberto Edel Leon, and Pablo Daniel RibottaCryoprotective Effect of Ingredients on Bread QualityCristina M. Rosell and Rossana Altamirano-FortoulChanges in Dough and Bread Structure as a Result of the Freezing ProcessMayra Diaz-Ramirez, Georgina Calderon-Dominguez, Alan J. Hernandez-Alvarez, Jorge Chanona-Perez, Reynold R. Farrera-Rebollo, and Ma. De la Paz Salgado-CruzModeling and Simulation of the Freezing ProcessLiana Drummond and Da-Wen Sun

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Book SynopsisA part of the Food Microbiology Series, Molecular Biology of Food and Water Borne Mycotoxigenic and Mycotic Fungi reveals similarities between fungi present in/on food and water and those that cause human fungal diseases. The book covers food borne mycotoxigenic fungi in depth and examines food borne fungi from the standpoint of mycoses (i.e. fungal growth on humans) as well as mycotoxin diseases and includes contributions from a wide range of international experts in food borne fungal pathogens research.Designed to be a single source on food borne human fungal pathogens including mycotoxigenic fungi, the book presents: Basic concepts of developments in nomenclature and bar coding Authoritative description of key molecular techniques applicable to food borne fungal pathogens research State-of-art review of molecular biology, genome structure, epidemiology, pathogenesis, diagnosis, control, and preveTrade Review"This major text is designed to bring together in a single place the latest information on food borne human fungal pathogens, including mycotoxigenic fungi. At the same time it provides background to our knowledge of the fungi involved, especially in the light of molecular systematic studies. This combination is especially welcome as applied mycologists do not always have ready access to explanations of current methodologies and procedures for the naming and characterization of fungi.... This book merits a place in all laboratories dealing with aspects of food spoilage and clinically important fungi, and is also a source of much other information on the genera treated that will be pertinent to those working with them in other areas of applied mycology, especially biodeterioration, food spoilage, and postharvest losses."—IMA Fungus, Vol. 6, No. 2 Table of ContentsIntroduction. Mycotoxin-Producing and Clinically Important Fungi: Their Classification and Naming. Phylogenetic Analysis Especially in Relation to Fungi. Fungal DNA Barcoding. Metabolomics in Food- and Waterborne Fungal Pathogens. Systems Biology in Fungi. Brief History of Fungal Genomics from Linkage Maps to Sequences. Recommendations for Quantitative PCR Aspergillus Assays. Acremonium. Alternaria Mycoses. Alternaria spp. and Mycotoxins. Aspergillus and Aspergillosis. Aspergillus Mycotoxins. Aureobasidium. Candida as Foodborne Pathogens. Chaetomium. Claviceps: The Ergot Fungus. Curvularia. Encephalitozoon. Enterocytozoon. Mycotoxins of Fusarium spp.: Biochemistry and Toxicology. Lichtheimia (ex Absidia). Microascus/Scopulariopsis. Mucormycosis. Paecilomyces: Mycotoxin Production and Human Infection. Penicillium Mycotoxins: Physiological and Molecular Aspects. Phoma as Opportunistic Fungal Pathogens in Humans. Yeasts Previously Included in the Genus Pichia. Medically Important Rhodotorula Species. Saccharomyces and Kluyveromyces Infections. Trichoderma Mycoses and Mycotoxins. Trichosporon, Magnusiomyces, and Geotrichum. Wallemia. Vaccine Development against Fungi. Fungi in Drinking Water.

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Book SynopsisThis latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema's Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields.The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on MaTrade ReviewSource: Grasas y Aceites Vol 68, No 4 (2017)Name: F. J. HidalgoIn summary, an updated version of this classic textbook in Food Chemistry that has been employed by numerous students and researchers. This new edition maintains the same spirit that previous editions and will continue being as useful as before for both Food Chemistry courses and those wanting to have a deep introduction to some unknown aspects in Food Chemistry.Table of ContentsIntroduction. Major Food Components. Water and Ice. Carbohydrates. Lipids. Amino Acids, Peptides, and Proteins. Enzymes. Dispersed Systems: Basic considerations. Minor Food Components. Vitamins. Minerals. Colorants. Flavors. Food Additives. Bioactive Substances. Nutraceuticals and Toxicants. Food Systems. Characteristics of Milk. Post-Mortem Physiology of Edible Muscle Tissues. Post-harvest Physiology of Edible Plant Tissues.

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Book SynopsisAustralian Native Plants: Cultivation and Uses in the Health and Food Industries provides a comprehensive overview of native food crops commercially grown in Australia that possess nutritional and health properties largely unknown on a global basis. These native foods have been consumed traditionally, have a unique flavor diversity, offer significant health promoting effects, and contain useful functional properties. Australian native plant foods have also been identified for their promising antioxidant and antimicrobial properties that have considerable commercial potential.This book is divided into three parts: The first part reviews the cultivation and production of many Australian native plants (ANP), including Anise Myrtle, Bush Tomato, Desert Raisin, Davidson's Plum, Desert Limes, Australian Finger Lime, Kakadu Plum, Lemon Aspen, Lemon Myrtle, Muntries, Native Pepper, Quandong, Riberry, and Wattle Seed. It then examines the food and health applications Trade ReviewThis is a useful book not only for the plants it covers in detail, but also for its illustration of cultivation considerations that is transferrable to other plants in other regions. It also captures the zeitgeist under which Australian native plants are now operating. Throughout the book, references are made to working in partnerships with Aboriginal stakeholders... it seems much more likely that under this relatively new approach the diversity of applications of Australian natural plants will flourish.-- Susanne Masters, Bournemouth UKThis is a useful book not only for the plants it covers in detail, but also for its illustration of cultivation considerations that is transferrable to other plants in other regions. It also captures the zeitgeist under which Australian native plants are now operating. Throughout the book, references are made to working in partnerships with Aboriginal stakeholders... it seems much more likely that under this relatively new approach the diversity of applications of Australian natural plants will flourish.-- Susanne Masters, Bournemouth UKTable of ContentsOverview of Australian Native Plants. CULTIVATION AND PRODUCTION. Cultivation of Anise Myrtle (Syzygium anisatum). Cultivation of Bush Tomato (Solanum centrale): Desert Raisin. Cultivation of Davidson’s Plum (Davidsonia spp.). The Reproductive Systems of Davidson’s Plum (Davidsonia jerseyana, D. pruriens, and D. johnsonii) and the Potential for Domestication. Cultivation of Desert Limes (Citrus glauca). Cultivation of Australian Finger Lime (Citrus australasica). Production of Terminalia ferdinandiana Excell (‘Kakadu Plum’) in Northern Australia. Cultivation of Lemon Aspen (Acronychia acidula). Cultivation of Lemon Myrtle (Backhousia citriodora). Cultivation of Muntries (Kunzea pomifera F. Muell.). Cultivation of Native Pepper (Tasmannia lanceolata). Cultivation of Quandong (Santalum acuminatum). Cultivation of Riberry (Syzygium luehmannii). Production of Wattle Seed (Acacia victoriae). FOOD AND HEALTH APPLICATIONS. Alternative Medicines Based on Aboriginal Traditional Knowledge and Culture. Nutritional Characteristics and Bioactive Compounds in Australian Native Plants: A Review. Australian Native Plants: Anti-Obesity and Anti-Inflammatory Properties. Food Preservation and the Antimicrobial Activity of Australian Native Plants. Unique Flavors from Australian Native Plants. COMMERCIAL APPLICATIONS. Native Australian Plant Extracts: Cosmetic Applications. Processing of Native Plant Foods and Ingredients. Quality Changes during Packaging and Storage of Australian Native Herbs. Value Chains: Making the Connections between Producers and Consumers of Native Plant Foods. New Market Opportunities for Australian Indigenous Food Plants. Appendix: Australian Native Food Recipes.

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Book SynopsisThe processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the food. It also enhances color and texture while maintaining quality of products and makes them edible. However, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins and bioactive metabolites among others. Food Processing Technologies: Impact on Product Attributes covers a range of food processing technologies and their effect on various food product attributes, such as bioactive compounds, safety, and sensory and nutritional aspects of the food upon processing. There are eight major parts in the book. Part I covers the conventional processing technologies. Parts II, III, IV, and V deal with various novel processing technologiTable of ContentsEditor, Contributors, 1. Introduction and Plan of the Book, Section I Conventional Processing Technology, Section II Impingement Processing Technology, Section III Electromagnetic Processing Technology, Section IV Physicomechanical Processing Technology, Section V Pulse Electric Field Processing Technology, Section VI Chemical Processing Technology, Section VII Radiation Processing Technology, Section VIII Biological Processing Technology, Index

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Book SynopsisRecently, there has been a fundamental shift in the global health and wellness industry from disease treatment to preventing chronic diseases. The use of nutraceuticals and functional foods in prevention efforts could lead to a decreased dependency on drugs. The pharmaceutical industry recognizes this shift; however, serious concerns have arisen regarding the claimed efficacy, quality, and safety of products used as medical foods.This book examines the consumer and industry mindshift, including the scientific evidence of these foods as effective adjuncts to pharmacotherapy during all stages of treatment of various diseases, thus indicating that pharmaceuticals and nutraceuticals can and should coexist. It details quality, safety, and efficacy of foods, drugs, and nutrients; marketing and product positioning; regulatory perspectives; biomarkers and metabolites; probiotics; food/drug interactions; and future industry trends. In addition, food bioactives represent diet-basedTrade ReviewPharmaceuticals to Nutraceuticals: A Shift in Disease Prevention considers the recent shift in the health and consumer industries from treating diseases and conditions to preventing them, and offers a scientific survey of the use of nutraceuticals and foods in these prevention efforts. While the pharma industry has acknowledged this change, there remain many questions about quality and product safety when it comes to medicinal foods - questions surveyed in this book, which gathers under one cover the scientific studies and research surrounding food, nutrient and drug applications, marketing, and claims. Today, human diet is believed to have a major influence on both the development and prevention of age-related chronic inflammatory diseases such as metabolic syndrome, diabetes, heart and lung diseases, cancer, osteoporosis, arthritis, and dementia. Prescription-based food recommending system is getting more popular today. The underlying fact is ‘NextGen’ population today is seeking for preventive evidence based solutions and want to empower the responsible management of health. College-level students of health and nutrition as well as practicing professionals in these fields will appreciate the inclusion of many different studies and assessments of therapies and their results, and will find this global focus offers a solid contrast and assessment of food-based prevention claims. The result is an in-depth collection highly recommended for any professional or college collection.Source: Midwest BookreviewTable of ContentsIntroduction. Quality-Safety-Efficacy: 3 Mantras. Marketing & Product Positioning. Regulatory Perspective. Science Underpinning. New Journeys through Categorization. Future Trends.

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Book SynopsisChinese Dates: A Traditional Functional Food delivers unique information on Chinese dates (jujubes) as typical ethical foods and traditional health-promoting foods. It conveys a better understanding of Asian food cultures and provides historical information in regard to traditional functional foods and their dietary applications. It discusses the health-promoting benefits of a wide variety of jujube fruits and covers different jujube products, such as jujube fruit juice and cakes. It also looks into the many kinds of jujube fruit-based medicated diets, describes innovative new processing technologies and novel jujube products, and examines ethnomedicinal uses, pharmacological activity, and phytochemical constitutes of jujubes.The book's four sections and nineteen chapters provide information on Chinese date's origin, distribution, varieties, chemical composition, biochemical properties, traditional products and technology, innovative processing technology, foTable of ContentsORIGINAL, DISTRIBUTION, AND GROWING CONDITION OF CHINESE DATES (JUJUBES). CHEMICAL AND BIOCHEMICAL PROPERTIES AND HEALTH BENEFITS OF CHINESE DATES (JUJUBES). CHINESE DATE (JUJUBE) PRODUCTS AND POSTHARVEST TECHNOLOGY. CHINESE DATE (JUJUBE) INDUSTRY IN DIFFERENT COUNTRIES.

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Book SynopsisThis comprehensive book documents African plants used for functional and medicinal foods. It contains more than 60 detailed monographs of African foods, describing foods with various characteristics such as prebiotic, probiotic, satiety, immune modulation, stress-reduction, sports performance, mental acuity, sleep-supporting, metabolic syndrome, antioxidant, and unsaturated fats. Plant description, botanical names and synonyms, plant part used, habitat and distribution, folk use, nutritional content, and chemistry are all fully detailed. The book highlights indigenous African food processing technologies up to the modern era.Table of ContentsSeries Preface, Preface, Author, Section I: Introduction to African Functional Foods, Section II: Functional Foods in the Management of Certain Diseases, Section III: Monographs, Index

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Book SynopsisNatural foods, like fruits and vegetables, represent the simplest form of functional foods and provide excellent sources of functional compounds. Maximizing opportunities to make use of and incorporate these compounds requires special processing. Fortunately, technologies available to produce food with enhanced active compounds have advanced significantly over the last few years. This book covers the fundamentals as well as the innovations made during the last few years on the emerging technologies used in the development of food with bioactive compounds.Table of ContentsEncapsulation as Carrier System to Enrich Foods with Antioxidants. Freeze Concentration as a Technique to Retain Valuable Heat Labile Components of Foods. High-Pressure Process for the Treatment of Products Rich in Thermolable and Nutraceutical Compounds. Electric Field Treatment in the Retention of Vitamins in Fruits Pulp Processing. Microwave Technology for Enzyme Inactivation and Improved Antioxidant Capacity in Food Processing. Impregnation with Ohmic Heating: Effective Technique to Enrich Some Food Matrix. Enzyme Facilitated Diffusive Extraction of Bioactive Components From Fruits and Vegetables. Supercritical Fluid Technology for Essential Oil Impregnation of Food Matrix. Osmotic Dehydration Under High Hydrostatic Pressure on Bioactive Compounds of Fruits. Stability of Flavonoids Compound in Vacuum Impregnated Fruits After Drying (Microwave Vacuum Drying, Air Drying and Freeze Drying) and Storage. Thermal and High-Pressure Processing for Optimal Retention of Physical and Nutritional Quality of Fruits. Nanoencapsulation of Polyunsaturated Fatty Acid in the Enrichment of Fruit Juice. Functional Food Development by Polyphenols Encapsulation. Design of Foods with Bioactive Lipids for Improved Health.

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Book SynopsisThe role of green coffee bean (GCB) in human health is of emerging interest to the nutraceutical field, especially given its role in improving metabolic syndrome, including weight management, hypertension, diabetes, and neuroprotection. GCB extract contains a novel antioxidant known as chlorogenic acid (also caffeoylquinic acid), which has been shown to positively affect blood pressure, brain health, diabetes, and weight management. This book provides information on the diverse health benefits of green coffee bean extract, molecular mechanisms and signaling pathways, safety of GCB, dosage, and recommended usage. It focuses on the chemistry, biochemistry, pharmacology, and safety of GCB extract.GCB extract has brought a remarkable revolution in the nutraceutical marketplace. However, some controversies have been demonstrated recently. This book presents the state-of-the-art research studies from eminent scientists around the world on the potential and diversified health beTable of ContentsIntroduction. An Overview on Green Coffee Bean. Chlorogenic Acid: An Integral Constituent of Green Coffee Bean. Diverse Health Benefits of Green Coffee Bean Extract. Molecular Mechanisms and Signaling Pathway. Safety of Green Coffee Bean. Dosage & Recommended Use.

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Book SynopsisBridging the gap in understanding between the spray drying industry and the numerical modeler on spray drying, Computational Fluid Dynamics Simulation of Spray Dryers: An Engineer's Guide shows how to numerically capture important physical phenomena within a spray drying process using the CFD technique. It includes numerical strategies to effectively describe these phenomena, which are collated from research work and CFD industrial consultation, in particular to the dairy industry. Along with showing how to set up models, the book helps readers identify the capabilities and uncertainties of the CFD technique for spray drying. After briefly covering the basics of CFD, the book discusses airflow modeling, atomization and particle tracking, droplet drying, quality modeling, agglomeration and wall deposition modeling, and simulation validation techniques. The book also answers questions related to common challenges in industrial applications.Trade Review"A friendly text that has provided just enough description of the subject for readers to go on carrying out analysis using Computational Fluid Dynamics with a certain degree of confidence, and that has given sufficient details on the practical examples that have been exercised before (mostly by the author himself). The experiences shared are highly illustrative. One should also appreciate the author’s enthusiasm about Computational Fluid Dynamics applications on spray drying, which is well known in the drying community. — Xiao Dong Chen, Soochow University, Suzhou, Jiangsu, China" A comprehensive analysis of spray drying processes oriented to CFD modeling of air flow, droplet drying and quality issues."— Ireneusz Zbicinski, Lodz University of Technology, PolandTable of ContentsIntroduction. Basics of CFD. Airflow Modeling. Atomization and Particle Tracking. Droplet Drying and Quality Modeling. Agglomeration and Wall Deposition Modeling. Simulation Validation Techniques. Common Challenges for Industrial Applications. Index.

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Book SynopsisLactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which are now considered as characteristic of certain geographical areas and cultures. The aim of this book is to collect, present, and discuss all available information regarding lactic acid fermentation of fruits and vegetables. For this purpose, an international group of experts was invited to contribute their knowledge and experience in a highly informative and comprehensive way.The book consists of fourteen chapters. The first five chapters integrate aspects that apply to all products. Then, chapters 6 to 9 are dedicated to products that have met commercial significance and have been extensively studied, i.e. sauerkraut, kimchi, fermented cucumbers and olives. In chapters 10 to 13, reTable of ContentsLactic Acid Fermentation of Fruits and Vegetables: An Overview. Lactic Acid Bacteria of Fermented Fruits and Vegetables. Nutritional Values and Bioactive Compounds in Lactic Acid Fermented Vegetables and Fruits. Safety of Lactic Acid Fermented Vegetables. Sauerkraut Fermentation. Kimchi: A Well-known Korean Traditional Fermented Food. Cucumber Fermentation. Olives Fermentation. Regional Fermented Vegetables and Fruits in Asia-Pacific. Regional Fermented Vegetables and Fruits in Europe. Regional Fermented Fruits and Vegetables in Africa. Lactic Acid Fermentation of Smoothies and Juices. The Future of Lactic Acid Fermentation of Fruits and Vegetables.

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Book SynopsisBecause they meet the needs of today's consumers, fresh-cut plant products are currently one of the hottest commodities in the food market of industrialized countries. However, fresh-cut produce deteriorates faster than the correspondent intact produce. The main purpose of Fresh-Cut Fruits and Vegetables: Technology, Physiology, and Safety is to provide helpful guidelines to the industry for minimizing deterioration, keeping the overall quality, and lengthening the shelf life. It provides an integrated and interdisciplinary approach for accomplishing the challenges, where raw materials, handling, minimal processing, packaging, commercial distribution, and retail sale must be well managed. It covers technology, physiology, quality, and safety of fresh-cut fruits and vegetables. In this book, the chapters follow a logical sequence analyzing most of the important factors affecting the main characteristics of fresh-cut horticultural products. The most relevant technologiesTable of ContentsTechnologies to Preserve Fresh-Cut Fruits and Vegetables. Pulsed Light Treatment of Fresh-Cut Fruits and Vegetables. Hurdle Technology in Fruit Processing. Process Design and Equipment for Fresh-Cut Fruit and Vegetable Industry. Tissue Structure and Rheological and Texture Characteristics of Minimally Processed Fruits. Factors Affecting Quality and Safety of Fresh-Cut Fruits and Vegetables. Physiology and Quality of Fresh-Cut Produce in CA/MA Storage. Effect of Minimal Processing and Applied Treatments on Antioxidant Losses of Fruits and Vegetables. Edible Films and Coatings for Fresh and Minimally Processed Fruits and Vegetables. Antimicrobial Packaging for Fresh and Fresh-Cut Fruits and Vegetables.Gum Arabic-Based Edible Coatings for Fresh Horticultural Produce. Emerging Sanitation Techniques for Fresh-Cuts. Microbial Safety of Fresh-Cut Fruits and Vegetables. Application of Natural Antimicrobial Compounds to Enhance the Microbial Safety of Fresh and Minimally Processed Produce. Chlorine Dioxide in Preservation of Minimally Processed Horticultural Produce.

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Book SynopsisTraditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process biochemistry, manufacturing, and down-streaming processing, as well as the bioactive metabolites released by the fermenting organisms and, above all, the healthy functions of these foods were extensively researched. The application and progress of biotechnology and biochemistry of traditional fermented food systems are different from each other, as the microorganisms and the food matrices vary widely. Part I (Biochemistry and Biotechnology) of this book (Fermented Foods) discusses the general aspects of biochemistry and biotechnological application of fermented foods involving acetic acid bacteria, lactic acid bacteria, etTable of ContentsFermented Foods: Artisan Household Technology To Biotechnology Era. Fermented Foods: Microbiology, Biochemistry & Biotechnology. Functional Fermented Foods. Yeasts In Fermented Foods And Beverages. Baker’s Yeast; Genomics, Proteomic And Technological Interventions. Fungal Biology And Biotechnology In Fermented Foods. Biotechnology Of Wine Yeasts. Acetic Acid Bacteria: Prospective Application In Food Biotechnology. Lactic Acid Bacteria: Classification, Taxonomy And Application In Fermented Foods. Amylolytic Lactic Acid Bacteria And Technological Applications In Starch-Based Food Processing. Lactic Acid Bacteria As Functional Starter In Food Fermentations. Microencapsulation Of Probiotic Cells And Application In Fermented Food Industry. Antimicrobial Resistance Of Fermented Food Bacteria. Aerobic Fermentation Of Lactic Acid Bacteria In Cocoa Fermentation. Bioactive Compounds Released In Food Fermentation. Nutritional And Therapeutic Significance Of Protein-Based Bioactive Compounds Liberated By Fermentation. Biotechnological Applications Of Fructooligosaccharides In Food Processing Industries. Applications Of Metagenomics To Fermented Foods. Acetic Acid Bacteria In Fermented Food And Beverages.

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