Food and beverage technology Books

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book SynopsisThe food industry has utilized automated control systems for over a quarter of a century. However, the past decade has seen an increase in the use of more sophisticated software-driven, on-line control systems, especially in thermal processing unit operations. As these software-driven control systems have become more complex, the need to validate their operation has become more important. In addition to validating new control systems, some food companies have undertaken the more difficult task of validating legacy control systems that have been operating for a number of years on retorts or aseptic systems. Thermal Processing: Control and Automation presents an overview of various facets of thermal processing and packaging from industry, academic, and government representatives. The book contains information that will be valuable not only to a person interested in understanding the fundamental aspects of thermal processing (eg graduate students), but also to those involved inTable of ContentsContributors ix Chapter 1 Introduction 1K.P. Sandeep Chapter 2 Elements, Modes, Techniques, and Design of Process Control for Thermal Processes 7David Bresnahan Chapter 3 Process Control of Retorts 37Ray Carroll Chapter 4 On-Line Control Strategies to Correct Deviant Thermal Processes: Batch Sterilization of Low-Acid Foods 55Ricardo Simpson, I. Figueroa, and Arthur A. Teixeira Chapter 5 Computer Software for On-Line Correction of Process Deviations in Batch Retorts 95Arthur A. Teixeira and Murat O. Balaban Chapter 6 Optimization, Control, and Validation of Thermal Processes for Shelf-Stable Products 131Francois Zuber, Antoine Cazier, and Jean Larousse Chapter 7 Instrumentation, Control, and Modeling of Continuous Flow Microwave Processing 165Cristina Sabliov and Dorin Boldor Index 195

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Book SynopsisIn Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make these formulations are clearly described.Table of ContentsPreface ix Contributor List xiii Chapter 1 Hydrocolloids: Fifteen Practical Tips 1Thomas R. Laaman Chapter 2 Hydrocolloids in Salad Dressings 19Alan H. King Chapter 3 Hydrocolloids in Muscle Foods 35James W. Lamkey Chapter 4 Hydrocolloids in Bakery Products 51William Santa Cruz Chapter 5 Hydrocolloids in Bakery Fillings 67Marceliano B. Nieto and Maureen Akins Chapter 6 Hydrocolloids in Frozen Dairy Desserts 109Philip A. Rakes and Thomas R. Laaman Chapter 7 Hydrocolloids in Cultured Dairy Products 141Joseph Klemaszewski Chapter 8 Hydrocolloids in Restructured Foods 165Ian Challen and Ralph Moorhouse Chapter 9 Hydrocolloids in Flavor Stabilization 215Milda E. Embuscado Chapter 10 Hydrocolloid Purchasing I: History and Product Grades 243Thomas R. Laaman Chapter 11 Hydrocolloid Purchasing II: Pricing and Supplier Evaluation 273Thomas R. Laaman Index 311

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Book SynopsisPhycotoxins are a diverse group of poisonous substances produced by certain seaweed and algae in marine and fresh waters and are important to the scientific community for many reasons, the most obvious being that they pose food safety issues which requires a large investment to regularly monitor the presence of these compounds in foods.Table of ContentsList of contributors vii Preface xiii 1 Analysis of marine toxins: gaps on food safety control of marine toxins 1Paz Otero and Carmen Alfonso 2 Pharmacology of ciguatoxins 23Carmen Vale, Álvaro Antelo and Víctor Martín 3 Chemistry of pinnatoxins 49Phillip Mabe and Armen Zakarian 4 Chemistry and analysis of PSP toxins 69Ana Botana and Verónica Rey López 5 Chemistry of palytoxin and its analogues 85Patrizia Ciminiello, Carmela Dell’Aversano and Martino Forino 6 Pharmacology of palytoxins and ostreocins 113M. Carmen Louzao, María Fraga and Natalia Vilarin˜ o 7 Recent insights into anatoxin-a chemical synthesis, biomolecular targets, mechanisms of action and LC-MS detection 137Custódia Fonseca, Manuel Aureliano, Feras Abbas and Ambrose Furey 8 Therapeutics of marine toxins 181Eva Alonso and Juan A. Rubiolo 9 Marine toxins as modulators of apoptosis 203Amparo Alfonso, Andrea Fernández-Araujo and Mercedes R. Vieytes 10 Cyanobacterial toxins 225Vitor Vasconcelos, Pedro Leão and Alexandre Campos 11 Marine toxins and climate change: the case of PSP from cyanobacteria in coastal lagoons 239Antonella Lugliè, Silvia Pulina, Milena Bruno, Bachisio Mario Padedda, Cecilia Teodora Satta, and Nicola Sechi 12 Microalgae as a source of nutraceuticals 255Sushanta Kumar Saha, Edward McHugh, Patrick Murray and Daniel J. Walsh 13 The marine origin of drugs 293André Horta, Celso Alves, Susete Pinteus and Rui Pedrosa 14 Pharmacology of cylindrospermopsin 317Juan A. Rubiolo, Diego Alberto Fernández, Henar López and M. Carmen Louzao 15 Pharmacology of the cyclic imines 343 Natalia Vilarinõ, Sara F. Ferreiro, Andrés Crespo and José Gil 16 Diversity of organic structures of marine microbial origin with drug potential 361Marcel Jaspars, Rainer Ebel and Hai Deng 17 Polyketides as a source of chemical diversity 381Tanya Beletskaya, Catherine Collins and Patrick Murray 18 Ichthyotoxins 407John W. La Claire II and Schonna R. Manning 19 Pathological clues of phycotoxin ingestion 463Manuel Cifuentes, Andrés Crespo and Roberto Bermúdez Index 513

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Book SynopsisGlass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas. This book has been structured so that readers can initially grasp the basic principles and instrumentation, before moving through the various applications. In summary, the book will provide the missing link between food science and material science/polymer engineering. This will allow food scientists to better understand the concept and applications of thermal properties.Table of ContentsList of Contributors xiii Preface xvii 1 Thermal and Relaxation Properties of Food and Biopolymers with Emphasis onWater 1 Jan Swenson and Helén Jansson 1.1 Introduction 1 1.2 Glass Transition and Relaxation Dynamics of Sugar Solutions and Sugar-Rich Food 3 1.3 Glass Transition and Relaxation Dynamics of Proteins 8 1.4 Confined Aqueous Solutions and the Failure of Gordon-Taylor Extrapolations to High-Water Contents 18 1.5 Concluding Discussion 22 References 24 2 Glass Transition Thermodynamics and Kinetics 31 K. Muthukumarappan and G.J. Swamy 2.1 Introduction 31 2.2 Theories of Glass Transition 32 2.3 Reaction Kinetics – Basic Principle 35 2.4 Reaction Kinetics – Temperature Dependence 37 2.5 Glass Transition in Sugars 39 2.6 Glass Transition in Dairy Ingredients 41 2.7 Glass Transition in Fruit Powders 42 2.8 Conclusion and Direction for Future Studies 43 References 44 3 Glass Transition of Globular Proteins from Thermal and High Pressure Perspectives 49 Sobhan Savadkoohi, Anna Bannikova and Stefan Kasapis 3.1 Factors Affecting Protein Functionality 49 3.2 High-Pressure Processing 55 3.3 Specific Examples of Pressure Effects 64 3.4 The Time-temperature-pressure Effect on the Vitrification of High Solid Systems 70 3.5 High Pressure Effects on the Structural Properties of Condensed Globular Proteins 79 3.6 Concluding Remarks 98 References 102 4 Crystal-Melt Phase Change of Food and Biopolymers 119 Sudipta Senapati, Dipak Rana and Pralay Maiti 4.1 Introduction 119 4.2 Thermodynamics of Crystallization and Melting 120 4.3 Role ofWater in the Phase Transition of Food 124 4.4 Classification of Phase Transitions 124 4.5 Crystallization,Melting and Morphology 126 4.6 Crystal Growth 130 4.7 Crystallization Kinetics 131 4.8 Crystal Melting and Morphology 131 4.9 Conclusions 133 Acknowledgements 135 References 135 5 Thermal Properties of Food and Biopolymer Using Relaxation Techniques 141 Arun KumarMahanta, Dipak Rana, Akhil Kumar Sen and PralayMaiti 5.1 Introduction 141 5.2 RelaxationThrough Nuclear Magnetic Resonance (NMR) 142 5.3 RelaxationThrough Dielectric Spectroscopy 146 5.4 RelaxationThrough Differential Scanning Calorimetry (DSC) 149 5.5 RelaxationThrough Dynamic Mechanical Measurements 151 5.6 Conclusions 154 Acknowledgement 154 References 154 6 Plasticizers for Biopolymer Films 159 Yasir Ali Arfat 6.1 Introduction 159 6.2 Plasticizer Classification 160 6.3 Mechanisms of Plasticization 161 6.4 Plasticizers for Protein-Based Films 161 6.5 Polysaccharide-Based Films 166 6.6 Plasticizers for Poly(lactic acid) Films 171 6.7 Conclusion 175 References 176 7 Crystallization Kinetics and Applications to Food and Biopolymers 183 Jasim Ahmed and Santanu Basu 7.1 Introduction 183 7.2 Crystal Growth and Nucleation 183 7.3 Shape of Crystals 184 7.4 Polymorphism 185 7.5 Crystallization Kinetics 185 7.6 Isothermal Crystallization 186 7.7 Non-Isothermal Crystallization Kinetics 190 7.8 Ozawa Model 193 7.9 Crystallization in Foods 194 7.10 Selected Case Studies 194 7.11 Conclusion 202 References 203 8 Thermal Transitions ,Mechanical Relaxations and Microstructure of Hydrated Gluten Networks 207 Vassilis Kontogiorgos 8.1 Introduction 207 8.2 Thermal Transitions of Hydrated Gluten Networks 208 8.3 Mechanical Relaxations of Hydrated Gluten Network 210 8.4 Calculation of Relaxation Spectra of Hydrated Gluten Networks 214 8.5 Microstructure of Gluten Network 217 8.6 Concluding Remarks 219 References 219 9 Implication of Glass Transition to Drying and Stability of Dried Foods 225 Yrjö H. Roos 9.1 Introduction 225 9.2 The Glass Transition 226 9.3 Structural Relaxations 229 9.4 Drying and Dehydrated Solids 232 9.5 Conclusion 235 References 236 10 Water-Glass Transition Temperature Profile During Spray Drying of Sugar-Rich Foods 239 Imran Ahmad and Loc Thai Nguyen 10.1 Introduction 239 10.2 Spray Dryer 239 10.3 Glass Transition 240 10.4 Issues Related with Sugar-Rich Foods 240 10.5 Stickiness, Deposition and Caking 241 10.6 Modeling and Prediction of Tg Profile 242 10.7 Strategies to Reduce Stickiness in Sugar-Rich Foods 243 10.8 Conclusions 246 References 247 11 State Diagram of Foods and Its Importance to Food Stability During Storage and Processing 251 Mohammad Shafiur Rahman 11.1 Introduction 251 11.2 State Diagram and Their Boundaries 251 11.3 BET-Momolayer Line 255 11.4 Water Boiling and Solids-Melting Lines 255 11.5 Macro-Micro Region in the State Diagram 256 11.6 Applications of State Diagram in Determining Food Stability 256 Acknowledgement 258 References 258 12 Thermal Properties of Polylactides and Stereocomplex 261 Jasim Ahmed 12.1 Introduction 261 12.2 PLA and its Isomers 262 12.3 Thermal Property Measurement 263 12.4 Glass Transition Temperatures 263 12.5 Melting Behavior of PLA 267 12.6 Thermal Properties of Stereocomplexed Polylactides 269 12.7 Crystallinity of PLA 272 12.8 Conclusions 276 References 276 13 Thermal Properties of Gelatin and Chitosan 281 Mehraj Fatema Mullah, Linu Joseph, Yasir Ali Arfat and Jasim Ahmed 13.1 Introduction 281 13.2 Thermal Properties of Gelatin 283 13.3 Thermal Properties of Gelatin-Based Film 287 13.4 Thermal Transition by TGA 290 13.5 Thermal Properties of Chitosan 293 13.6 Conclusion 298 References 299 14 Protein Characterization by Thermal Property Measurement 305 A. Seenivasan and T. Panda 14.1 Introduction 305 14.2 Differential Scanning Calorimeter (DSC) 306 14.3 Isothermal Titration Calorimetry 342 14.4 Differential Scanning Fluorimetry (DSF)/Thermal Shift Assay 363 14.5 Thermogravimetric Analysis (TGA) 369 14.6 Differential Thermal Analysis (DTA) 370 14.7 Thermomechanical Analysis (TMA) 371 14.8 Dynamic Thermo-Mechanical Analysis (DMA) 371 14.9 Thermal Conductivity 372 14.10 Conclusion 373 14.11 Future Prospective of Thermal Methods of Characterization 373 References 374 15 High-PressureWater-Ice Transitions in Aqueous and Food Systems 393 Su Guangming, Zhu Songming and Ramaswamy H. S. 15.1 Introduction 393 15.2 Water-Ice Transitions Under High Pressure 394 15.3 High-Pressure Freezing 396 15.4 High-Pressure Thawing 408 15.5 Principle of High-PressureThawing 408 15.6 Effect of HPT on Quality of Selected Foods 415 15.7 HPT on Microbial Growth 418 References 419 16 Pasting Properties of Starch: Effect of Particle Size, Hydrocolloids and High Pressure 427 Jasim Ahmed and Linu Thomas 16.1 Introduction 427 16.2 Pasting Properties 428 16.3 Rheological Measurement 430 16.4 Starch Pasting Cell 430 16.5 Effect of Hydrocolloids and Emulsifiers on Pasting Properties of Starch 437 16.6 Effect of Particle Size on Pasting Properties of Flour Rich in Starch 438 16.7 Effect of Drying on Pasting Properties 442 16.8 Effect of High Pressure on Pasting Properties 445 16.9 Pasting Properties of Blends of Starches 446 16.10 Conclusions 448 References 448 Index 453

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Book SynopsisProvides the most recent developments in microscopy techniques and types of analysis used to study the microstructure of dairy products This comprehensive and timely text focuses on the microstructure analyses of dairy products as well as on detailed microstructural aspects of them. Featuring contributions from a global team of experts, it offers great insight into the understanding of different phenomena that relate to the functional and biochemical changes during processing and subsequent storage. Structured into two parts, Microstructure of Dairy Products begins with an overview of microscopy techniques and software used for microstructural analyses. It discusses, in detail, different types of the following techniques, such as: light microscopy (including bright field, polarized, and confocal scanning laser microscopy) and electron microscopy (mainly scanning and transmission electron microscopy). The description of these techniques also includes the staining procedures and sample pTable of ContentsList of Contributors xiii Preface xv 1 Microscopy Techniques for Dairy Products – An Introduction 1Mark A.E. Auty 1.1 Introduction 1 1.1.1 Brief History and Background 1 1.2 Conventional Optical Microscopy Techniques 4 1.2.1 Conventional Light Microscopy – Optical Contrast 4 1.2.1.1 Bright Field 4 1.2.1.2 Polarized Light 4 1.2.1.3 Phase Contrast 4 1.2.1.4 Differential Interference Contrast 5 1.2.1.5 Fluorescence 5 1.2.2 Chemical Contrast Techniques in Light Microscopy 5 1.3 Confocal Scanning Laser Microscopy 6 1.3.1 Confocal Principle 6 1.3.2 Identifying Dairy Primary Components in CSLM: Labeling Strategies 8 1.3.2.1 Generic Labeling 8 1.3.2.2 Specific Labeling 10 1.3.2.3 Covalent Labeling 11 1.3.3 Some Applications of Confocal Microscopy to Dairy Products and Ingredients 12 1.3.3.1 Spreads 12 1.3.3.2 Emulsions and Foams 12 1.3.3.3 Fermented Milks 12 1.3.3.4 Cheese 13 1.3.3.5 Dairy Powders 13 1.3.3.6 Milk Protein Gel Systems 14 1.3.3.7 Dynamic CSLM Techniques 14 1.4 Electron Microscopy (EM) Techniques 16 1.4.1 Transmission Electron Microscopy 16 1.4.2 Scanning Electron Microscopy 18 1.4.3 Other EM Techniques 18 1.4.3.1 X‐ray Microanalysis 18 1.4.3.2 Cryo‐electron Microscopy 19 1.4.3.3 Environmental and Variable Pressure SEM 20 1.5 Emerging Microscopy Techniques 20 1.5.1 Atomic Force Microscopy 20 1.5.2 Advanced Fluorescence Microscopy Techniques 22 1.5.3 Confocal Raman Microscopy 22 1.5.4 X‐ray Nano/Microtomography 22 1.5.5 Super‐Resolution Microscopy 23 1.6 Image Analysis 23 1.7 Conclusions 24 References 24 2 Light Microscopy and CSLM Techniques, Principles and Applications 33Johan Hazekamp 2.1 Introduction 33 2.1.1 The History of Microscopy 33 2.1.2 Evolution of Confocal Microscopy 34 2.1.3 Food Microscopy 35 2.1.4 Wide Field Microscopy 36 2.1.5 Confocal Scanning Laser Microscopy (CSLM) 38 2.2 Sample Preparation and Specific Staining and Labeling 41 2.2.1 Specific Labeling 44 2.2.2 Dynamic Imaging 46 2.2.3 Future Perspectives 46 References 47 3 Electron Microscopy Techniques 51Semih Otles and Vasfiye Hazal Ozyurt 3.1 Introduction 51 3.2 Types of EM 51 3.2.1 Scanning Electron Microscopy (SEM) 51 3.2.2 Transmission Electron Microscopy (TEM) 52 3.2.3 Cryo‐SEM 52 3.2.4 Cryo‐TEM 53 3.2.5 Environmental Scanning Electron Microscopy (ESEM) 53 3.3 Sample Preparation for EMs 53 3.3.1 Scanning Electron Microscopy 53 3.3.2 Transmission Electron Microscopy 53 3.3.3 Cryo‐Scanning Electron Microscopy 53 3.4 Dairy Microstructure 54 3.5 Electron Microscopy for the Dairy Product 54 3.6 Summary 60 References 64 4 Emerging Techniques for Microstructural Analysis 67I. Hernando, E. Llorca, and A. Quiles 4.1 Introduction 67 4.2 Scanning Probe Microscopy 67 4.2.1 Scanning Tunneling Microscope (STM) 69 4.2.2 Atomic Force Microscope (AFM) 70 4.2.3 Applications of the Main Probe Microscopes 71 4.3 X‐Ray Tomography 72 4.4 Small‐Angle‐Scattering (SAS) Methods: SAXS and SANS 74 4.4.1 Small‐Angle X‐Ray Scattering (SAXS) 74 4.4.2 Small‐Angle Neutron Scattering (SANS) 75 4.4.3 Applications of Small‐Angle‐Scattering Methods 75 4.5 Vibrational Spectroscopies (Fourier Transform Infrared‐FTIR and Raman Microscopy) 75 4.5.1 Fourier Transform Infrared (FTIR) Spectroscopy 76 4.5.2 Raman Spectroscopy 78 4.6 Magnetic Resonance: NMR and MRI 80 4.7 Conclusions 82 References 82 5 Quantitative Image Analysis in Microscopy 89Gaetano Impoco 5.1 Aim and Scope 89 5.2 Image Analysis Software 90 5.3 Applications to Microscopy for Dairy Science 97 5.3.1 Porosity 98 5.3.2 Fat Globules 99 5.3.3 Microbial Cells 100 5.4 Image Analysis and Quantitative Measurement 100 5.4.1 Image Analysis Basics 101 5.4.1.1 Feature Detection 102 5.4.1.2 Quantitative Analysis 103 5.4.2 Common Pitfalls 105 5.4.3 Misuse and Wrong Interpretation of Image Analysis Results 114 5.4.4 Good Practices 116 5.4.5 Image Analysis in your Lab 119 5.5 Conclusions 122 Acknowledgments 123 References 123 6 Microstructure of Milk 127Michael H. Tunick 6.1 Components of Milk 127 6.2 Fat 127 6.2.1 Fat Globules 127 6.2.2 Milkfat Globule Membrane 128 6.2.3 Cream 129 6.3 Protein 133 6.3.1 Types of Protein 133 6.3.2 Casein Micelles in Bovine Milk 133 6.3.3 Casein Micelles in Caprine Milk 133 6.3.4 Casein Micelles in Milk of Other Species 136 6.3.5 Micelle Structure 136 6.4 Bacteria and Somatic Cells 137 6.5 Concentrated Milk 138 6.6 Digested Milk 140 6.7 Conclusion 142 Acknowledgments 142 References 142 7 Microstructure of Cheese Products 145Bhavbhuti M. Mehta 7.1 Introduction 145 7.2 Factors Affecting the Development of Microstructures in Cheeses 146 7.2.1 Addition of Calcium Chloride 148 7.2.2 Rennet Coagulation 149 7.2.3 Acid‐Coagulation 150 7.2.4 Coagulation Temperature 150 7.2.5 Syneresis 151 7.2.6 Salting 151 7.2.7 Ripening 152 7.2.8 Homogenization and High Pressure Treatments 153 7.2.9 Evaporation and Ultrafiltration Treatments 155 7.2.10 Freezing 156 7.2.11 Fat Replacers 156 7.3 Microstructures of Various Components in Cheese Matrix 158 7.3.1 Protein in Cheese Matrix 158 7.3.2 Fat Globule in Cheese Matrix 159 7.3.3 Calcium in Cheese Matrix 162 7.4 Crystals in Cheese Matrix 162 7.5 Starter Bacteria in Cheese Matrix 163 7.6 Microstructure of Selected Varieties of Cheeses 164 7.6.1 Processed Cheese 164 7.6.1.1 Curd Granules and Fat 166 7.6.1.2 Occurrence of Crystals 166 7.6.2 Cheese Analogs 166 7.6.3 Feta Cheese 167 7.6.4 Domiati Cheese 167 7.6.5 Fresh Cheese 167 7.6.6 Cream Cheese 168 7.6.7 Mold‐Ripened Cheeses 169 7.6.8 Cheese Powder 169 7.7 Cheese Matrix and Digestion 170 7.8 Conclusions 171 References 171 8 Microstructural Aspects of Yogurt and Fermented Milk 181P.H.P. Prasanna, C.S. Ranadheera, and J.K. Vidanarachchi 8.1 Yogurt and Fermented Milk: An Overview 181 8.2 Yogurt and Fermented Milk: Production Technologies 184 8.3 Microstructure of Yogurt and Fermented Milk 187 8.4 Factors Influencing Microstructure of Yogurt and Fermented Milk 188 8.4.1 Effects of Type of Milk on Structure 188 8.4.2 Rate of Inoculation Level and Starter Culture Composition on Microstructure of Yogurt and Fermented Milk 189 8.4.2.1 Rate of Inoculation 189 8.4.2.2 Culture Composition 189 8.4.3 Effect of Exopolysaccharide Producing Starter Culture on Microstructure 190 8.4.4 Incubation Temperature on Structure 191 8.4.5 Effect of Different Processing Steps 191 8.4.5.1 Homogenization of Milk 191 8.4.5.2 Heat Treatment of Milk 192 8.4.5.3 Effect of Stirring 192 8.4.6 Effect of Addition of Different Hydrocolloids and Fibers on Microstructure 193 8.5 Microscopy Methods Used for Analyzing Microstructure of Fermented Milk 194 8.5.1 Light Microscopy 194 8.5.1.1 Bright Field Light Microscopy 194 8.5.1.2 Polarized Light Microscopy 194 8.5.1.3 Fluorescence Microscopy 195 8.5.1.4 Confocal Laser Scanning Microscopy 197 8.5.2 Electron Microscopy 198 8.5.2.1 Scanning Electron Microscopy 198 8.5.2.2 Transmission Electron Microscopy 200 8.6 Conclusions 201 References 202 9 Microstructure of Milk Fat and its Products 209Pere Randy R. Ramel and Alejandro G. Marangoni 9.1 Introduction 209 9.2 Milk Fat Crystal Structure 211 9.2.1 Mesoscale Structure of Milk Fat 211 9.2.1.1 Polymorphism 211 9.2.1.2 Phase Behavior and Fractionation 213 9.2.1.3 Solid Fat Content and Crystallization/Melting Behavior 214 9.2.2 Nanoscale Structure of Fat Crystal Networks 216 9.3 Effect of Different Factors on the Crystallization Behavior and Microstructure of Milk Fat 218 9.3.1 Processing Conditions 218 9.3.1.1 Different Crystallization Mechanisms 218 9.3.1.2 Crystallization Temperature and Cooling Rate 218 9.3.1.3 Agitation, Shear and Ultrasound 219 9.3.2 Composition 220 9.3.2.1 Minor Components 220 9.3.2.2 Blending with Different Fats and Oils, and Waxes 220 9.3.3 In a Dispersed State (Emulsion) 221 9.3.3.1 Emulsified State (Cream) vs Bulk State or Anhydrous Milk Fat (AMF) 222 9.3.3.2 Emulsion Droplet Size 222 9.3.3.3 Addition of Emulsifiers 223 9.3.4 In Food Matrices 223 9.3.4.1 Water‐in‐Oil Emulsion 223 9.3.4.2 Foamed Emulsions 224 9.3.4.3 Chocolate 225 9.3.4.4 Cheese 226 9.4 Impact of Resulting Microstructure on the Properties of Different Milk Fat Products 226 9.4.1 Rheology 226 9.4.2 Thermal Stability 229 9.4.3 Sensory Qualities 229 9.5 Conclusions 229 References 230 10 Microstructure of Ice Cream and Frozen Dairy Desserts 237Samantha R. VanWees and Richard W. Hartel 10.1 Overview of Frozen Desserts 237 10.1.1 Ingredients 238 10.1.2 Processing 239 10.2 Frozen Dessert Structure 240 10.2.1 Serum Phase 240 10.2.2 Ice Crystals 242 10.2.3 Fat Phase 245 10.2.4 Air Cells 247 10.2.5 Proteins and Hydrocolloids 250 10.3 Storage 251 10.3.1 Recrystallization 251 10.3.2 Sugar Crystallization 253 10.3.3 Air Coarsening 254 10.3.4 Shrinkage 255 10.4 Conclusion 256 References 256 11 Whey Wastes and Powders 261J. Chandrapala 11.1 Whey 261 11.2 Current Whey Uses 263 11.3 Processing of Liquid Whey 263 11.3.1 Recovery of Casein Fines and the Separation of Fat 264 11.3.2 Concentration of Total Solids 265 11.3.3 Drying 266 11.3.4 Fractionation of Total Solids 270 11.4 Whey Powders 274 11.4.1 Whey Protein Concentrates 275 11.4.2 Whey Protein Isolates 277 11.4.3 Whey Protein Hydroxylates 279 11.4.4 Other Whey Powders 280 11.4.4.1 Defatted Whey Protein Concentrates 280 11.4.4.2 Demineralized Whey Protein Concentrates 280 11.4.4.3 Delactosed Whey Powders 283 11.4.4.4 Acid Whey Powders 283 11.4.4.5 Salty Whey Powders 284 11.5 Utilization and Applications of Whey Powders 285 11.6 Conclusion 287 References 287 12 Microstructure of Selected Traditional Indian Dairy Products 293Bhavbhuti M. Mehta 12.1 Introduction 293 12.2 Heat Desiccated Dairy Products 294 12.2.1 Khoa and Khoa‐Based Sweets 294 12.2.1.1 Microstructure of Khoa 294 12.2.1.2 Microstructure of Gulabjamun 295 12.2.1.3 Microstructure of Burfi and Kalakand 298 12.3 Heat‐Desiccated Milk Cereal Based Desserts 299 12.3.1 Microstructure of Kheer 299 12.4 Heat‐Acid Coagulated Dairy Products 300 12.4.1 Microstructure of Paneer 300 12.4.1.1 Fried Paneer 300 12.4.2 Microstructure of Chhana and Chhana Based Sweets 302 12.4.2.1 Microstructure of Rasogolla 302 12.4.2.2 Microstructure of Chhana Podo 305 12.5 Fermented Dairy Products 306 12.5.1 Microstructure of Dahi 306 12.5.2 Microstructure of Shrikhand 306 12.6 Conclusion 307 References 307 13 Using Microscopy for Microorganism Localization within Dairy Products 311I.T. Smykov 13.1 Introduction 311 PART 1 312 13.1.1 Microorganisms and Starters 312 13.1.2 Techniques Used in the Microstructure Analyses 313 13.1.3 Interactions Occurring in the Microstructure 315 PART 2 318 13.2 Materials and Methods 318 13.2.1 Bacterial Strains and Dairy Products 318 13.2.2 Electron Microscopy 318 13.2.2.1 Surface Topography Heavy Metal Shadowing 319 13.2.2.2 Negative Staining Transmission Electron Microscopy 319 13.2.3 Freeze‐Fracture Replication 319 13.3 Results and Discussion 320 13.3.1 Casein Micelle 320 13.3.2 Bacteria 324 13.3.3 Bacteria in a Protein Matrix 327 13.3.4 Bacteria in Cheese Eyes 331 13.3.5 Bacteria in Yoghurt 333 13.3.6 Bacteriophages 336 13.4 Conclusions 338 Acknowledgment 339 References 339 14 Microstructure of Dairy Products: Challenges and Future Trends 345Maricê Nogueira de Oliveira 14.1 Introducing Microstructure of Dairy Products 345 14.2 Microstructure of Fermented Milks 346 14.3 Microstructure of Yogurt and Milk Drinks 347 14.3.1 Yogurt 347 14.3.2 Milk Drinks or Lactic Beverages 354 14.4 Microstructure of Cheeses 356 14.5 Conclusion 359 References 359 Index 363

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Book SynopsisThis unique book provides a comprehensive review of the latest science on a key aspect of appetite control. It brings together contributions by leading researchers worldwide who approach this complex, multifaceted issue from a variety of differing perspectives, including those of food science, psychology, nutrition, and medicine, among others.Table of ContentsList of Contributors ix Preface xi Acknowledgements xiii 1 Introducing sensory and cognitive influences on satiation and satiety 1Martin R. Yeomans 2 Satiety and liking intertwined 13Zata Vickers 3 The chemical senses and nutrition: the role of taste and smell in the regulation of food intake 35Cees de Graaf and Sanne Boesveldt 4 Sweetness and satiety 57Pleunie Hogenkamp 5 Reinforcing value of food, satiety, and weight status 89Jennifer L. Temple 6 Cognitive and sensory enhanced satiety 109Keri McCrickerd 7 Umami and the control of appetite 139Martin R. Yeomans and Una Masic 8 Colour, flavour and haptic influences on satiety 173Betina Piqueras Fiszman 9 Engineering satiety 197Aaron Mitchell Lett and Jennifer Norton Index 225

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Book SynopsisIncreasing fiber consumption can address, and even reverse the progression of pre-diabetes and other associated non-communicable diseases. Understanding the link between plant dietary fiber and gut health is a small step in reducing the heavy economic burden of metabolic disease risks for public health. This book provides an overview of the occurence, significance and factors affecting dietary fiber in plant foods in order to critically evaluate them with particular emphasis on evidence for their beneficial health effects.Table of ContentsList of Contributors xi Preface xv 1 Do the Physical Structure and Physicochemical Characteristics of Dietary Fibers Influence their Health Effects? 1Anthony Fardet 1.1 Influence of the Chemical and Physical Structure on the Metabolic Effects of Fibers 2 1.1.1 Changing the Molecular Weight 2 1.1.2 Changing the Degree of Crystallinity 3 1.1.3 Modifying Particle Size 4 1.2 Influence of the Physicochemical Properties of Fibers on their Metabolic Effects 5 1.2.1 Modifying the Degree of Solubility 5 1.2.2 Changing the Water-Holding Capacity 5 1.2.3 Changing Fiber Porosity 6 1.2.4 Adsorption of Bile Acids 6 1.2.5 The Ability to Complex Minerals and to Increase their Extent of Absorption 7 1.2.6 Fiber Structure and Hindgut Health 7 1.3 The Effect of Fiber Structure on Fermentation Patterns and Microbiota Profiles: Slowly versus Rapidly Fermented Fiber 8 1.3.1 Fiber Structure and Fermentation Patterns 9 1.3.2 Fiber Structure and Fecal Microbiota Profiles 11 1.4 Conclusions 12 References 13 2 Interaction of Phenolics and their Association with Dietary Fiber 21Fereidoon Shahidi and Anoma Chandrasekara 2.1 Introduction 21 2.2 Phenolic Compounds 22 2.3 Bioactivities of Phenolics 24 2.4 Dietary Fiber 26 2.5 Antioxidant Dietary Fiber 28 2.6 Protein–Phenolic Interactions 28 2.7 Starch–Phenolic Interactions 29 2.8 Phenolic Compounds and Starch Digestibility 31 2.9 Interactions of Phenolic Compounds 33 2.10 Phenolics and Dietary Fiber 33 2.11 Conclusion 36 References 36 3 Dietary Fiber-Enriched Functional Beverages in the Market 45Aynur Gunenc, Farah Hosseinian and B. Dave Oomah 3.1 Introduction 45 3.2 Dietary Fiber Definition and Classification 46 3.3 Fiber-Enriched Non-Dairy Beverages 46 3.3.1 Addition of Dietary Fiber into Beverages 48 3.4 Suitable Dietary Fiber Types for Fortifying Non-Dairy Drinks 49 3.4.1 β-Glucans 49 3.4.2 Inulin 49 3.4.3 Flaxseed Dietary Fiber 53 3.5 Contributions of Beverages in Dietary Studies 56 3.6 The Functional Beverage Market 58 3.7 Fiber-Enriched Dairy Products 60 References 65 4 Dietary Fiber as Food Additive: Present and Future 77Anaberta Cardador-Martinez, María Teresa Espino-Sevilla, Sandra T. Martín del Campo and Maritza Alonzo-Macias 4.1 Dietary Fiber: Definition 77 4.2 Chemical Nature of Dietary Fiber Used as Food Additive 78 4.3 Sources of Dietary Fiber 81 4.4 Role of Dietary Fiber as a Food Additive 83 4.5 Food Products Added with Fiber 83 4.5.1 Bread 84 4.5.2 Breakfast Cereals 84 4.5.3 Pasta 86 4.5.4 Jam and Marmalades 87 4.5.5 Beverages 87 4.5.6 Dairy Products 87 4.5.7 Meat Products 88 4.6 Conclusions 88 References 89 5 Biological Effect of Antioxidant Fiber from Common Beans (Phaseolus vulgaris L.) 95Diego A. Luna-Vital, Aurea K. Ramírez-Jiménez, Marcela Gaytan-Martinez, Luis Mojica and Guadalupe Loarca-Pina 5.1 Introduction 95 5.2 Phaseolus vulgaris Generalities 96 5.2.1 Nutritional Properties 96 5.2.2 Nutraceutical Composition 96 5.3 Composition of Common Bean Antioxidant Fiber 97 5.3.1 Definition 97 5.3.2 Polysaccharides 98 5.3.3 Polyphenols 100 5.3.4 Peptides 100 5.4 Biological Potential of Antioxidant Fiber of Common Bean 101 5.4.1 Antioxidant Capacity 101 5.4.1.1 Non-Digestible Carbohydrates 101 5.4.1.2 Phenolic Compounds 103 5.4.1.3 Peptides 103 5.4.2 Anticancer Activity 104 5.4.2.1 In Vivo Studies 104 5.4.2.2 In Vitro Studies 108 5.4.2.3 Protein Modulation 110 5.4.2.4 Gene Expression 112 References 115 6 In Vivo and In Vitro Studies on Dietary Fiber and Gut Health 123Rocio Campos-Vega, B. Dave Oomah and Haydé A. Vergara-Castañeda 6.1 Introduction 123 6.2 Research into Dietary Fiber and Health 124 6.3 In Vivo Studies on Intestinal Function 125 6.3.1 SCFA Production and Intestinal Epithelium Protection 125 6.3.2 Mineral Absorption 127 6.3.3 Immunomodulation 127 6.3.4 Prebiotic Effect 129 6.3.5 Enteroendocrine Activities 131 6.3.6 Dietary Fiber and Inflammatory Bowel Disease 134 6.3.7 Diabetes 136 6.3.8 Cardiovascular Disorders 136 6.3.9 Colon Cancer 136 6.4 In Vitro Studies 138 6.4.1 Prebiotic Effect 138 6.4.2 SCFA Production 141 6.4.3 Dietary Fiber, Microbiota, and Diseases 143 6.4.3.1 Immunity 143 6.4.3.2 Ulcerative Colitis 146 6.4.3.3 Irritable Bowel Syndrome 146 6.4.3.4 Crohn’s Disease 146 6.4.3.5 Weight Management 147 6.4.3.6 Diabetes 148 6.4.3.7 Cardiovascular Disorders 149 6.4.3.8 Colon Cancer 151 6.5 Current Trends and Perspectives 152 6.6 Conclusion 163 References 163 7 Dietary Fiber and Colon Cancer 179Maria Elena Maldonado and Luz Amparo Urango 7.1 Introduction 179 7.2 Physiological Action and Function of Dietary Fiber in Colon Cancer 181 7.3 Colon Cancer Chemopreventive Bioactivities 183 7.3.1 In Vitro Evidence 183 7.3.2 In Vivo Studies in Animal Models 185 7.3.3 Human Intervention Studies 189 7.3.4 Epidemiological Evidence of Dietary Fiber Consumption and Colon Cancer Incidence 191 7.4 Future Directions: Food Designs New Structures for Colon Cancer Prevention 194 7.5 Conclusions 195 References 195 8 The Role of Fibers and Bioactive Compounds in Gut Microbiota Composition and Health 205Émilie A. Graham, Jean-François Mallet, Majed Jambi, Nawal Alsadi and Chantal Matar 8.1 The Influence of Gut Microbiota in Health and Disease 205 8.2 Bioactive Substances and Fiber Promoting a Healthy Gut 208 8.2.1 Fiber 209 8.2.1.1 In Vitro Studies 209 8.2.1.2 In Vivo Studies 210 8.2.1.3 Clinical Studies 210 8.2.2 Polyphenols 211 8.2.2.1 In Vitro Studies 212 8.2.2.2 In Vivo Studies 213 8.2.2.3 Clinical Studies 213 8.2.3 Saponins 214 8.2.3.1 In Vitro Studies 214 8.2.3.2 In Vivo Studies 214 8.2.3.3 Clinical Studies 215 8.3 Survey of Epidemiological Studies 215 8.3.1 Age 216 8.3.1.1 Pediatric Microbiota Composition 216 8.3.1.2 The Influence of Diet and the Role of Fibers in an Aging Population 217 8.3.2 Sex 220 8.3.3 Geographical Location 220 8.3.3.1 Global Similarities in Gut Microbiota Composition 220 8.3.3.2 Geographically and Culturally Influenced Diets 221 8.3.3.3 Malnutrition 222 8.3.4 Conclusion 223 8.4 Diabetes 223 8.4.1 Gut Microbiota and Type 1 Diabetes 223 8.4.2 Gut Microbiota and Type 2 Diabetes 225 8.5 Infertility 225 8.6 Mental Health and Gut Microbiota 227 8.6.1 Mood, Stress, and Depression 227 8.6.2 Autism Spectrum Disorders 229 8.6.3 Dementia 230 8.7 Cancer of the Gastrointestinal Tract and Extragastrointestinal Organs 231 8.7.1 Gastrointestinal Tract Cancer 231 8.7.1.1 Inflammation 231 8.7.1.2 Colon Cancer 232 8.7.1.3 Gastric Cancer 234 8.7.2 Extragastrointestinal Organ Cancer 234 8.7.2.1 Pancreatic Cancer 235 8.7.2.2 Liver Cancer 235 8.7.3 Last Remarks 236 8.8 Conclusion 236 References 237 9 Effect of Processing on the Bioactive Polysaccharides and Phenolic Compounds from Aloe vera (Aloe barbadensis Miller) 263José Rafael Minjares-Fuentes and Antoni Femenia 9.1 Aloe vera 263 9.1.1 Bioactive Compounds of Aloe vera 265 9.1.1.1 Acemannan 265 9.1.1.2 Pectic Polysaccharides from Aloe vera Gel 267 9.1.1.3 Phenolic Compounds in Aloe vera 269 9.2 Effect of Processing on the Main Bioactive Compounds from Aloe vera 272 9.2.1 Pasteurization 272 9.2.2 Drying 273 9.2.3 Ultrasound – An Emergent Technology in Aloe vera Processing 275 9.3 Conclusions 277 References 278 Index 289

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Book SynopsisPresents the many recent innovations and advancements in the field of biotechnological processes This book tackles the challenges and potential of biotechnological processes for the production of new industrial ingredients, bioactive compounds, biopolymers, energy sources, and compounds with commercial/industrial and economic interest by performing an interface between the developments achieved in the recent worldwide research and its many challenges to the upscale process until the adoption of commercial as well as industrial scale. Bioprocessing for Biomolecules Production examines the current status of the use and limitation of biotechnology in different industrial sectors, prospects for development combined with advances in technology and investment, and intellectual and technical production around worldwide research. It also covers new regulatory bodies, laws and regulations, and more. Chapters look at biological and biotechnological processes in the food, pharmaceutical, and bTable of ContentsContributors xvii Part I General Overview of Biotechnology for Industrial Segments: An Industrial Approach 1 1 An Overview of Biotechnological Processes in the Food Industry 3 Bianca M.P. Silveira, Mayara C.S. Barcelos, Kele A.C. Vespermann, Franciele M. Pelissari, and Gustavo Molina 1.1 Introduction 3 1.2 Biotechnological Process Applied to Food Products 4 1.2.1 Organic Acids 4 1.2.2 Flavors 5 1.2.3 Polysaccharides 6 1.2.4 Amino Acids 6 1.2.5 Enzymes 7 1.2.6 Surfactants 7 1.2.7 Pigments 8 1.3 Genetically Modified Organisms (GMO) 9 1.4 Future Perspectives of Biotechnological Processes in the Food Industry 10 1.5 Concluding Remarks and Perspectives 11 References 12 2 Status of Biotechnological Processes in the Pharmaceutical Industry 21 Natalia Videira, Robson Tramontina, Victoria Ramos Sodré, and Fabiano Jares Contesini 2.1 Introduction 21 2.2 Main Biotechnological Products in the Pharmaceutical Industry 23 2.2.1 Antibiotics in the Pharmaceutical Industry 23 2.2.2 Enzymes in the Pharmaceutical Industry 24 2.2.3 Antibodies in the Pharmaceutical Industry 27 2.3 Prospects for Area Development 33 2.3.1 Patent Generation 33 2.3.2 Perspectives for Biotechnology in the Pharmaceutical Sector 35 2.4 Conclusion 38 References 39 3 Current Status of Biotechnological Processes in the Biofuel Industries 47 Gustavo Pagotto Borin, Rafael Ferraz Alves, and Antônio Djalma Nunes Ferraz Júnior 3.1 Introduction 47 3.2 Biofuels and an Overview of the Industrial Processes 49 3.2.1 Bioethanol 49 3.2.2 Biodiesel 53 3.2.3 Biobutanol 54 3.2.4 Biogas 56 3.2.5 Microalgal Biomass for Biofuels Production 61 3.3 Conclusion 62 References 62 Part II Biotechnological Research and Production of Food Ingredients 71 4 Research, Development, and Production of Microalgal and Microbial Biocolorants 73 Laurent Dufossé 4.1 Introduction 73 4.2 Carotenoids 74 4.2.1 Lutein and Zeaxanthin 74 4.2.2 Aryl Carotenoids (Orange Colors and Highly Active Antioxidants) are Specific to Some Microorganisms 77 4.2.3 C50 Carotenoids (Sarcinaxanthin, Decaprenoxanthin) 78 4.2.4 Techniques for the Production of Novel Carotenoids with Improved Color Strength/Stability/Antioxidant Properties 79 4.3 Azaphilones 80 4.3.1 Toward Mycotoxin-Free Monascus Red 80 4.3.2 Monascus-Like Pigments from Nontoxigenic Fungal Strains 83 4.4 Anthraquinones 84 4.4.1 Fungal Natural Red 84 4.4.2 Other Fungal Anthraquinones 85 4.5 Phycobiliproteins 85 4.6 Conclusion 87 References 89 5 Prospective Research and Current Technologies for Bioflavor Production 93 Marina Gabriel Pessôa, Bruno Nicolau Paulino, Gustavo Molina, and Glaucia Maria Pastore 5.1 Introduction 93 5.2 Microbial Production of Bioflavors 100 5.2.1 Biotransformation of Terpenes 100 5.2.2 De Novo Synthesis 104 5.3 Enzymatic Production of Bioflavors 108 5.4 Conclusion 112 References 112 6 Research and Production of Biosurfactants for the Food Industry 125 Eduardo J. Gudiña and Lígia R. Rodrigues 6.1 Introduction 125 6.2 Biosurfactants as Food Additives 126 6.3 Biosurfactants as Powerful Antimicrobial and Anti-Adhesive Weapons for the Food Industry 129 6.4 Potential Role of Biosurfactants in New Nano-Solutions for the Food Industry 134 6.5 Conclusions and Future Perspectives 135 Acknowledgments 136 References 136 7 Fermentative Production of Microbial Exopolysaccharides 145 Jochen Schmid and Volker Sieber 7.1 Introduction 145 7.2 Cultivation Media and Renewable Resources 147 7.3 Bioreactor Geometries and Design 148 7.4 Fermentation Strategies for Microbial Exopolysaccharide Production 152 7.5 Approaches to Reduce Fermentation Broth Viscosity 153 7.6 Polymer Byproducts and Purity 154 7.7 Downstream Processing of Microbial Exopolysaccharides 155 7.7.1 Removal of Cell Biomass 155 7.7.2 Precipitation of the Polysaccharides 156 7.7.3 Dewatering/Drying of the Polysaccharides 158 7.8 Conclusions 159 References 159 8 Research and Production of Microbial Polyunsaturated Fatty Acids 167 Gwendoline Christophe, Pierre Fontanille, and Christian Larroche 8.1 Introduction 167 8.2 Lipids Used for Food Supplement 168 8.2.1 PUFAs: Omega-3 and Omega-6 Families 168 8.2.2 Role of PUFAs in Health 169 8.3 Microbial Lipids 170 8.3.1 Biosynthesis in Oleaginous Microorganisms 170 8.3.2 Microorganisms Involved in PUFAs Production 175 8.4 Production Strategies 182 8.4.1 Culture Conditions 182 8.5 Process Strategies 185 8.5.1 Modes of Culture 185 8.5.2 Substrates 186 8.5.3 Metabolic Engineering 186 8.6 Conclusions 187 References 187 9 Research and Production of Organic Acids and Industrial Potential 195 Sandeep Kumar Panda, Lopamudra Sahu, Sunil Kumar Behera, and Ramesh Chandra Ray 9.1 Introduction: History and Current Trends 195 9.2 Current and Future Markets for Organic Acids 196 9.3 Types of Organic Acids 196 9.3.1 Citric Acid 197 9.3.2 Acetic Acid 198 9.3.3 Propionic Acid (PA) 198 9.3.4 Succinic Acid 199 9.3.5 Lactic Acid 200 9.3.6 Other Organic Acids 200 9.4 Metabolic/Genetic Engineering: Trends in Organic Acid Technology 201 9.5 Research Gaps and Techno-Economic Feasibility 202 9.6 Conclusion 204 References 204 10 Research and Production of Microbial Polymers for Food Industry 211 Sinem Selvin Selvi, Edina Eminagic, Muhammed Yusuf Kandur, Emrah Ozcan, Ceyda Kasavi, and Ebru Toksoy Oner 10.1 Introduction 211 10.1.1 Biosynthesis of Microbial Polymers 212 10.2 Levan 213 10.2.1 General Properties of Levan 213 10.2.2 Production Processes for Levan 213 10.2.3 Food Applications of Levan 216 10.3 Pullulan 216 10.3.1 General Properties of Pullulan 216 10.3.2 Production Processes of Pullulan 216 10.3.3 Food Applications of Pullulan 218 10.4 Alginate 218 10.4.1 General Properties of Alginate 218 10.4.2 Production Processes for Alginate 218 10.4.3 Food Applications of Alginate 219 10.5 Curdlan 219 10.5.1 General Properties of Curdlan 219 10.5.2 Production Processes for Curdlan 220 10.5.3 Food Applications of Curdlan 221 10.6 Gellan Gum 221 10.6.1 General Properties of Gellan Gum 221 10.6.2 Production Processes for Gellan Gum 221 10.6.3 Food Applications of Gellan Gum 222 10.7 Polyhydroxyalkanoates (PHAs) 223 10.7.1 General Properties of PHAs 223 10.7.2 Food Applications of PHAs 225 10.8 Scleroglucan 225 10.8.1 General Properties of Scleroglucan 225 10.8.2 Production Processes for Scleroglucan 226 10.8.3 Food Applications of Scleroglucans 226 10.9 Xanthan Gum 226 10.9.1 General Properties of Xanthan Gum 226 10.9.2 Production Processes of Xanthan Gum 227 10.9.3 Food Applications of Xanthan Gum 227 10.10 Dextran 228 10.10.1 General Properties of Dextran 228 10.10.2 Production Processes of Dextran 229 10.10.3 Food Applications of Dextran 230 10.11 Conclusions 230 References 232 11 Research and Production of Microbial Functional Sugars and Their Potential for Industry 239 Helen Treichel, Simone Maria Golunski, Aline Frumi Camargo, Thamarys Scapini, Tatiani Andressa Modkovski, Bruno Venturin, Eduarda Roberta Bordin, Vanusa Rossetto, and Altemir José Mossi 11.1 Introduction 239 11.2 Bioactive Compounds 240 11.2.1 Probiotics 240 11.2.2 Prebiotics 241 11.3 Production Technology for Probiotic Strains 243 11.4 Stabilization Technology for Probiotic Strains 244 11.4.1 Microencapsulation 244 11.4.2 Spray Drying 246 11.4.3 Freeze Drying 246 11.4.4 Fluidized Bed and Vacuum Drying 247 11.4.5 Other Technologies 247 11.5 Study of Scale-Up Process: Advances, Difficulties, and Limitations Achieved 248 11.6 Potential Development of the Area and Future Prospects 248 11.7 Conclusion 249 References 250 12 Research and Production of Ingredients Using Unconventional Raw Materials as Alternative Substrates 255 Susana Rodríguez-Couto 12.1 Introduction 255 12.2 Solid-State Fermentation (SSF) 256 12.3 Production of Food Ingredients from Unconventional Raw Materials by SSF 257 12.3.1 Organic Acids 257 12.3.2 Phenolic Compounds 264 12.3.3 Flavor and Aroma Compounds 265 12.3.4 Pigments 266 12.4 Outlook 267 References 267 Part III Biotechnological Research and Production of Biomolecules 273 13 Genetic Engineering as a Driver for Biotechnological Developments and Cloning Tools to Improve Industrial Microorganisms 275 Cíntia Lacerda Ramos, Leonardo de Figueiredo Vilela, and Rosane Freitas Schwan 13.1 Introduction 275 13.2 Microorganisms and Metabolites of Industrial Interest 275 13.2.1 Primary Metabolites 276 13.2.2 Secondary Metabolites 277 13.2.3 Microbial Enzymes 278 13.3 The Culture-Independent Method for Biotechnological Developments 279 13.4 Tools and Methodologies Applied to GMOs Generation 280 13.5 Conclusion 285 References 285 14 Advances in Biofuel Production by Strain Development in Yeast from Lignocellulosic Biomass 289 Aravind Madhavan, Raveendran Sindhu, K.B. Arun, Ashok Pandey, Parameswaran Binod, and Edgard Gnansounou 14.1 Introduction 289 14.2 Improvement of Ethanol Tolerance in Saccharomyces cerevisiae 290 14.3 Engineering of Substrate Utilization in Saccharomyces cerevisiae 291 14.4 Engineering Tolerance Against Inhibitors, Temperature, and Solvents 293 14.5 Future Perspectives and Conclusions 295 Acknowledgments 296 References 297 15 Fermentative Production of Beta-Glucan: Properties and Potential Applications 303 Rafael Rodrigues Philippini, Sabrina Evelin Martiniano, Júlio César dos Santos, Silvio Silvério da Silva, and Anuj Kumar Chandel 15.1 Introduction 303 15.2 Beta-Glucan Structure and Properties 304 15.3 Microorganisms: Assets in Beta-Glucan Production 307 15.4 Strain Improvement Methods for Beta-Glucan Production 308 15.5 Fermentation: Methods and New Formulations 308 15.5.1 Carbon Sources 310 15.5.2 Nitrogen Sources 310 15.5.3 Micronutrients, Additives, and Vitamins 310 15.5.4 pH, Temperature, and Fermentation Time 311 15.5.5 Fermentation Methods 311 15.6 Beta-Glucan Recovery Methods 312 15.7 Potential Applications of Beta-Glucan 312 15.7.1 Food Applications 312 15.7.2 Chemical Applications 313 15.7.3 Pharmaceutical Applications 314 15.7.4 Utilization of Agroindustrial Byproducts as Carbon and Nitrogen Sources 314 15.7.5 Future Commercial Prospects 315 15.8 Conclusions 315 Acknowledgment 315 References 316 16 Extremophiles for Hydrolytic Enzymes Productions: Biodiversity and Potential Biotechnological Applications 321 Divjot Kour, Kusam Lata Rana, Tanvir Kaur, Bhanumati Singh, Vinay Singh Chauhan, Ashok Kumar, Ali A. Rastegari, Neelam Yadav, Ajar Nath Yadav, and Vijai Kumar Gupta 16.1 Introduction 321 16.2 Enumeration and Characterization of Extremophiles 322 16.3 Biodiversity and Abundance of Extremophiles 325 16.4 Diversity of Extremozymes and Their Biotechnological Applications 333 16.4.1 Amylase 333 16.4.2 Proteases 337 16.4.3 Pectinase 337 16.4.4 Cellulase 339 16.4.5 Xylanases 340 16.4.6 Lipases 348 16.4.7 L-Glutaminase 350 16.4.8 β-Galactosidase 351 16.4.9 Tannases 352 16.4.10 Aminopeptidases 352 16.4.11 Polysaccharide Lyases 353 16.4.12 Phytases 354 16.5 Conclusion and Future Scope 355 Acknowledgment 355 References 356 17 Recent Development in Ferulic Acid Esterase for Industrial Production 373 Surabhi Singh, Om Prakash Dwivedi, and Shashank Mishra 17.1 Introduction 373 17.2 Microbial Production of Ferulic Acid Esterase 374 17.3 Microbial Assay for FAE Production 374 17.4 Worldwide Demand and Production of FAE 375 17.5 Process Optimization for FAE Production 375 17.6 Recent Development and Genetic Engineering for the Enhancement of FAE Production 378 17.7 Conclusion 379 References 379 18 Research and Production of Second-Generation Biofuels 383 H.L. Raghavendra, Shashank Mishra, Shivaleela P. Upashe, and Juliana F. Floriano 18.1 Introduction 383 18.1.1 Second-Generation Biofuels 384 18.1.2 Feedstocks for Biofuels 384 18.1.2.5 Energy Crops 386 18.1.3 Feedstocks for Biodiesel 386 18.1.4 Types of Second-Generation Biofuels 386 18.1.5 Research on Second-Generation Biofuels 389 18.1.6 Production of Second-Generation Biofuels 392 18.1.7 The Impact on the Environment During the Production of Second-Generation Biofuels 395 18.1.8 Conclusions 396 References 397 19 Research and Production of Third-Generation Biofuels 401 Saurabh Singh, Arthur P.A. Pereira, and Jay Prakash Verma 19.1 Introduction 401 19.2 Cultivation of Algal Cells 402 19.3 Strain Selection 404 19.4 Types of Micro-Algae Used to Produce Third-Generation Biofuels 405 19.5 Biomass Preparation for Third-Generation Biofuel 405 19.6 Photobioreactors 406 19.6.1 Open Ponds 406 19.6.2 Vertical Column Photobioreactors 407 19.6.3 Flat-Plate Photobioreactors 407 19.6.4 Tubular Photobioreactors 407 19.6.5 Internally Illuminated Photobioreactors 408 19.7 Production of Biofuels from Algal Cultures 408 19.7.1 Biochemical Conversion 408 19.7.2 Thermochemical Conversion 410 19.7.3 Chemical Conversion 410 19.8 Factors Governing the Production of Third-Generation Biofuels 411 19.9 Advantages of Third-Generation Biofuel Production 411 19.10 Conclusions and Future Perspectives 412 Acknowledgments 413 References 413 20 Bioethanol Production from Fruit and Vegetable Wastes 417 Meganathan Bhuvaneswari and Nallusamy Sivakumar 20.1 Introduction 417 20.2 Importance of Biofuels 418 20.3 Bioethanol as a Promising Biofuel 418 20.4 Bioethanol from Wastes 419 20.5 General Mechanism of Production of Bioethanol 420 20.6 Ethanol Production Using Fruit Wastes 420 20.6.1 Bioethanol from Banana Wastes 420 20.6.2 Bioethanol from Citrus Fruit Wastes 421 20.6.3 Bioethanol from Pineapple Wastes 422 20.6.4 Bioethanol from Pomegranate 422 20.6.5 Bioethanol from Mango Wastes 423 20.6.6 Bioethanol from Jackfruit Wastes 423 20.6.7 Bioethanol from Date Palm Fruit Wastes 423 20.6.8 Pistachio-Wastes as Potential Raw Material 423 20.6.9 Bioethanol from Other Fruit Wastes 424 20.7 Bioethanol from Vegetable Wastes 424 20.8 Conclusion 425 References 425 21 Bioprocessing of Cassava Stem to Bioethanol Using Soaking in Aqueous Ammonia Pretreatment 429 Ashokan Anushya, Moorthi Swathika, Selvaraju Sivamani, and Nallusamy Sivakumar 21.1 Introduction 429 21.2 Characterization of Cassava Stem 431 21.3 SAA Pretreatment of Cassava Stem 431 21.3.1 Effect of Temperature 432 21.3.2 Effect of Ammonia Concentration 434 21.3.3 Effect of SLR 434 21.4 Ethanol Fermentation 437 21.5 Conclusion 437 References 438 22 Bioprospecting of Microbes for Biohydrogen Production: Current Status and Future Challenges 443 Sunil Kumar, Sushma Sharma, Sapna Thakur, Tanuja Mishra, Puneet Negi, Shashank Mishra, Abd El-Latif Hesham, Ali A. Rastegari, Neelam Yadav, and Ajar Nath Yadav 22.1 Introduction 443 22.2 Biohydrogen Production Process 444 22.2.1 Photofermentation 444 22.2.2 Dark Fermentation 449 22.2.3 Biophotolysis 452 22.2.4 Microbial Electrolysis Cells 454 22.3 Molecular Aspects of Hydrogen Production 458 22.4 Biotechnological Tools Involved in the Process 459 22.5 Reactors for Biohydrogen Production 460 22.5.1 Tubular Reactor 460 22.5.2 Flat Panel Reactor 461 22.6 Scientific Advancements and Major Challenges in Biohydrogen Production Processes 461 22.7 Conclusions and Future Prospects 462 Acknowledgment 462 References 462 Index 473

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Book SynopsisTable of ContentsChapter 1: MANAGING FOOD SAFETY AND TRAINING Chapter 2: BIOLOGICAL CONTAMINATION Chapter 3: OTHER SOURCES OF CONTAMINATION Chapter 4: HANDLING FOOD SAFELY Chapter 5: FROM PURCHASE TO SERVICE Chapter 6: FACILITIES AND EQUIPMENT Chapter 7: CLEANING AND SANITIZING Chapter 8: PEST CONTROL Chapter 9: LEGAL REQUIREMENTS, HACCP AND INSPECTIONS

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Book SynopsisFood quality and safety issues continue to dominate the press, with most food companies spending large amounts of money to ensure that the food quality and assessment procedures in place are adequate and produce good and safe food. This holds true for companies and laboratories responsible for the processing of fish into various products, those responsible for researching safe new products, and departments within other companies supporting these functions. Fishery Products brings together details of all the major methodologies used to assess the quality of fishery products in the widest sense. Subject coverage of this important book includes chapters on assessment of authenticity, and several chapters on quality assessment using various methods, such as: Texture measurement Electronic nose and tongue NMR Colour measurement This timely volume will serve as a vital tool for all those working in the processing of fishery Trade Review“The book serves as a vital reference for food laboratory personnel, food scientists, food technologists, nutritionists, seafood trade associations, regulatory bodies, state and federal inspectors, academicians, seafood processors, and aquaculture operators. This reference should be included in the library of any seafood specialist working in academia, industry, or as a regulator.” (Journal of Aquatic Food Product Technology, 2 July 2013) "Emphasize[s] applied methodologies rather than analytical methods, and discuss[es] traditional, microbiological, sensory, and authenticity methods, among others, and multivariate data analysis and traceability." (Book News, December 2009)Table of ContentsList of contributors Preface Introduction Chapter 1 Basic facts and figures (Jörg Oehlenschläger and Hartmut Rehbein). 1.1 Introduction 1.2 World fishery production 1.3 Categories of fish species 1.4 Fish muscle 1.5 Nutritional composition 1.6 Vitamins 1.7 Minerals 1.8 Post mortem changes in fish muscle 1.9 References and further reading Chapter 2 Traditional methods (Peter Howgate). 2.1 Introduction 2.2 TVB-N 2.3 Methylamines 2.4 Volatile acids 2.5 Volatile reducing substances 2.6 Indole 2.7 Proteolysis and amino acids 2.8 pH 2.9 Refractive index of eye fluids 2.10 Discussion and summary 2.11 References Chapter 3 Biogenic amines (Rogério Mendes). 3.1 Introduction 3.2 Factors affecting amine decarboxylase activity 3.3 Safety aspects 3.4 Quality assessment 3.5 Regulatory issues 3.6 Methods of biogenic amine determination 3.7 References Chapter 4 ATP-derived products and K-value determination (Margarita Tejada). 4.1 In vivo role of nucleotides 4.2 Post mortem changes 4.3 Methodology for evaluating the K-value or related compounds 4.4 Conclusions 4.5 References Chapter 5 VIS/NIR spectroscopy (Heidi Anita Nilsen and Karsten Heia). 5.1 Introduction 5.2 Analytical principles and measurements 5.3 Constituents: assessment of chemical composition 5.4 Freshness and storage time 5.5 Authentication 5.6 Safety 5.7 Other quality parameters 5.8 Summary and future perspectives 5.9 References Chapter 6 Electronic nose and electronic tongue (Corrado Di Natale and Gudrun Ólafsdóttir). 6.1 Introduction to the electronic nose and olfaction 6.2 Application of the electronic nose and electronic tongue 6.3 Colorimetric techniques, optical equipment and consumer electronics 6.4 Classification of fish odours 6.5 Quality indicators in fish during chilled storage: gas chromatography analysis of volatile compounds 6.6 Application of the electronic nose for evaluation of fish freshness 6.7 Combined electronic noses for estimating fish freshness 6.8 Conclusions and future outlook 6.9 References Chapter 7 Colour measurement (Reinhard Schubring). 7.1 Introduction 7.2 Instrumentation 7.3 Novel methods of colour evaluation 7.4 Colour measurement on fish and fishery products 7.5 Summary 7.6 References Chapter 8 Differential scanning calorimetry (Reinhard Schubring). 8.1 Introduction 8.2 Principle of function of the instruments 8.3 First applications of DSC on fish muscle and other seafood 8.4 Recent applications of DSC for investigating quality and safety 8.5 Summary 8.6 References Chapter 9 Instrumental texture measurement (Mercedes Careche and Marta Barroso). 9.1 Introduction 9.2 Instrumental texture 9.3 Texture measurement for quality classification or prediction 9.4 Conclusions 9.5 References Chapter 10 Image processing (Michael Kroeger). 10.1 Introduction 10.2 Quality characteristics from images 10.3 Spectral signature of images 10.4 Elastic properties from images 10.5 Analysis of image data 10.6 Results and discussion 10.7 Freshness determination from images 10.8 Firmness information from images 10.9 Conclusions 10.10 References Chapter 11 Nuclear magnetic resonance (Marit Aursand, Emil Veliyulin, Inger B. Standal, Eva Falch, Ida G. Aursand and Ulf Erikson). 11.1 Introduction 11.2 Magnetic resonance imaging 11.3 Low-field NMR 11.4 High-resolution NMR 11.5 The future of NMR in seafood 11.6 References Chapter 12 Time domain spectroscopy (Michael Kent and Frank Daschner). 12.1 Introduction 12.2 Measurement system 12.3 Time domain reflectometry measurements 12.4 Conclusions 12.5 References Chapter 13 Measuring electrical properties (Michael Kent and Jörg Oehlenschläger). 13.1 Introduction 13.2 Fischtester 13.3 Torrymeter 13.4 Use of the Fischtester 13.5 Summary 13.6 References Chapter 14 Two-dimensional gel electrophoresis (Flemming Jessen). 14.1 Introduction 14.2 Two-dimensional gel electrophoresis (2DE) 14.3 2DE applications in seafood science 14.4 2DE-based seafood science in the future 14.5 References Chapter 15 Microbiological methods (Ulrike Lyhs). 15.1 Microorganisms in fish and fish products 15.2 General aspects of microbiological methods 15.3 Most probable number method 15.4 Molecular methods 15.5 References Chapter 16 Protein-based methods (Hartmut Rehbein). 16.1 Introduction 16.2 Fish muscle proteins 16.3 Electrophoretic methods for fish species identification 16.4 High-performance liquid chromatography 16.5 Immunological methods and detection of allergenic proteins 16.6 Determination of heating temperature 16.7 Differentiation of fresh and frozen/thawed fish fillets 16.8 References Chapter 17 DNA-based methods (Hartmut Rehbein). 17.1 Introduction 17.2 DNA in fishery products 17.3 Genes used for species identification 17.4 Methods 17.5 Conclusions and outlook 17.6 References Chapter 18 Other principles: analysis of lipids, stable isotopes and trace elements (Iciar Martinez). 18.1 Introduction 18.2 Species and breeding stock identification by lipid analysis 18.3 Verification of the production method 18.4 Identification of the geographic origin 18.5 Future prospects 18.6 References Chapter 19 Sensory evaluation of seafood: general principles and guidelines (Emilia Martinsdóttir, Rian Schelvis, Grethe Hyldig and Kolbrun Sveinsdóttir). 19.1 General principles for sensory analysis 19.2 Application of sensory evaluation to fish and other seafood 19.3 References Chapter 20 Sensory evaluation of seafood: methods (Emilia Martinsdóttir, Rian Schelvis, Grethe Hyldig and Kolbrun Sveinsdóttir). 20.1 Introduction 20.2 Difference tests 20.3 Grading schemes 20.4 Quality index method 20.5 Descriptive sensory analysis 20.6 Consumer tests (hedonic) 20.7 References Chapter 21 Data handling by multivariate data analysis (Bo M. Jørgensen). 21.1 Introduction 21.2 What is multivariate data analysis? 21.3 Arrangement of data for bi-linear modelling 21.4 The outcome of bi-linear modelling 21.5 Validation and prediction 21.6 Real examples and further reading 21.7 References Chapter 22 Traceability as a tool (Erling P. Larsen and Begoña Pérez Villarreal). 22.1 Introduction 22.2 Traceability from older times to the present 22.3 Traceability research in the seafood sector and other EU-funded food traceability projects 22.4 Validation of traceability data 22.5 Traceability in a global perspective 22.6 References Index

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Book SynopsisFats are present in some form in the vast majority of processed foods we consume, as well as in many natural' products. Changes in consumer behaviour, centered around an increased emphasis on healthy food consumption, mean that it is more important than ever for food scientists to understand the properties, roles and behaviours that fats play in food and in diets. Fats in Food Technology, Second Edition is an in-depth examination of the roles and behaviours of fats in food technology and the benefits that they impart to consumers. It considers both fats that are naturally present in foods (such as milk fat in cheese) and fats that have been added to improve physical, chemical and organoleptic properties (like cocoa butter in chocolate). Newly revised and updated, the book contains useful information on the market issues that have driven change and the disciplines that have helped to regulate the trade and use of fats and oils in food technology. Drawing on the recent lTable of ContentsList of contributors xi Preface xiii 1 Physical properties of fats in food 1 Kiyotaka Sato and Satoru Ueno 1.1 Introduction 1 1.2 Basic physical properties of fat crystals 2 1.2.1 Polymorphic structures of fats 2 1.2.2 Polymorphic crystallisation of fats 7 1.2.3 Polymorphic transformation of fats 13 1.2.4 Phase behaviour of fat mixtures 17 1.2.5 Microstructure, texture and rheological properties 20 1.3 Structure–function relations in food fats 22 1.3.1 Fats in bulk phase 22 1.3.2 Fats in oil-in-water emulsions 26 1.3.3 Fats in water-in-oil emulsions 30 1.4 Conclusion 32 References 33 2 Bakery fats 39 Paul Wassell 2.1 Introduction 39 2.2 Production of margarine and shortening 40 2.3 Crystallisation behaviour 42 2.4 Processing 47 2.5 Plastic bakery fats 48 2.5.1 Short pastry 50 2.5.2 Cake 53 2.5.3 Puff pastry 57 2.6 The influence of emulsifiers in baking 60 2.7 Control of quality in margarine and shortening manufacture 62 2.8 Liquid shortenings 65 2.9 Fluid shortenings 66 2.10 Powdered fats, flaked fats and fat powders 67 2.10.1 Methods of manufacture 67 2.10.2 Applications of fat powders and powdered fats 70 2.11 Fat in biscuit baking 72 2.11.1 The function of fats in biscuits 72 2.11.2 Biscuit filling creams 74 2.11.3 Spray fats 75 2.11.4 Fat bloom 76 2.12 Conclusion 76 Acknowledgement 77 References 77 3 Water continuous emulsions 83 H.M. Premlal Ranjith 3.1 Introduction 83 3.1.1 The structure of water continuous emulsions 84 3.1.2 Milk fat globule structure 85 3.2 Preparation of water continuous emulsions 87 3.2.1 Dairy creams 87 3.2.2 Recombined creams 92 3.2.3 Ice-cream mix 95 3.2.4 Heat treatment of emulsions 102 3.2.5 Preparation of dressings 116 3.3 Factors affecting water continuous emulsions 118 3.3.1 Emulsion stability of high-fat creams 120 3.3.2 Defects in ice cream 127 3.3.3 Defects in mayonnaise and salad dressing 130 References 130 4 Oil modification processes 133 Albert J. Dijkstra 4.1 Introduction 133 4.2 Hydrogenation 134 4.2.1 Kinetics and mechanism 135 4.2.2 Industrial hydrogenation processes 139 4.3 Interesterification 144 4.3.1 Chemical catalysis 145 4.3.2 Enzymatic catalysis 149 4.3.3 Interesterification products 151 4.4 Fractionation 151 4.4.1 Fat crystallisation theory 153 4.4.2 Industrial practice 155 4.4.3 Fractionation products 159 4.5 Discussion 161 References 162 5 Fats for chocolate and sugar confectionery 169 Geoff Talbot 5.1 Introduction 169 5.2 Production and properties 170 5.2.1 Cocoa butter and milk fat 170 5.2.2 Symmetrical SOS-type CBAs: cocoa butter equivalents (CBEs) 175 5.2.3 High-trans-type CBAs 178 5.2.4 Low- or zero-trans non-lauric CBAs 180 5.2.5 Lauric-type CBAs 181 5.2.6 Comparison and compatibility 182 5.3 Legislation and regulatory aspects 186 5.3.1 Legislation 186 5.3.2 Adulteration and its detection 189 5.4 Moulded bar and coating applications 191 5.4.1 Chocolate 191 5.4.2 Compound chocolate 192 5.5 Filling applications 195 5.5.1 Fat-based fillings 195 5.5.2 Toffees and other sugar confectionery 198 5.5.3 Truffles 199 5.6 Problem areas 200 5.6.1 Bloom 200 5.6.2 Fat migration 202 5.6.3 Moisture and alcohol migration 204 5.6.4 Rancidity 205 5.7 Nutritional aspects of confectionery fats 206 5.8 Conclusion 207 Acknowledgements 207 References 207 6 Spreadable products 213 Kanes K. Rajah 6.1 Introduction 213 6.1.1 Definition of spreads: margarine, low(er) fat spreads and butter 213 6.1.2 Summary of product development 215 6.1.3 Summary of process development 218 6.1.4 Summary of ingredient development 221 6.1.5 Summary of packaging developments 225 6.2 Legislation 225 6.2.1 EU regulations 226 6.2.2 US regulations 228 6.2.3 Codex standards 228 6.3 Emulsion technology 229 6.3.1 Properties of emulsions 229 6.3.2 Emulsifiers and hydrophilic–lipophilic balance values 232 6.3.3 Stabilisers 233 6.3.4 Preservatives and microbiological stability 233 6.3.5 Emulsion preparation 234 6.4 Process technology 236 6.4.1 Current yellow fat range 236 6.4.2 Scraped-surface cooling 237 6.4.3 Churning technology 244 6.4.4 Storage conditions 246 6.5 Yellow fat blends 247 6.5.1 Trans-fatty-acid-free oil blends 247 6.5.2 Some properties of butter 247 6.5.3 Oils high in lauric and palmitic fatty acids 247 6.5.4 Long-chain fatty acids 249 6.6 Flavoured butters 250 6.7 Non-yellow fat range 250 References 251 7 Emulsifiers and stabilisers 253 Niall W.G. Young 7.1 Introduction 253 7.2 Surface activity 254 7.2.1 Surfactants 254 7.2.2 Surface and interfacial tension 255 7.3 Interface formation 256 7.3.1 Division of internal phase 256 7.3.2 Emulsion formation 257 7.3.3 Foams 258 7.3.4 Wetting 258 7.4 Stabilisation 259 7.4.1 Creaming and sedimentation 260 7.4.2 Flocculation and coalescence 260 7.4.3 Droplet–droplet interactions 261 7.4.4 Viscosity and gelation 262 7.5 Food emulsifiers 263 7.5.1 Monoglycerides 263 7.5.2 Monoglyceride derivatives 263 7.5.3 Polyol esters of fatty acids 266 7.5.4 Lactic acid esters of fatty acids 266 7.5.5 Lecithin 267 7.6 The hydrophilic–lipophilic balance 268 7.7 Hydrocolloid stabilisers and thickeners 270 7.7.1 Hydrocolloids 270 7.7.2 Modified starch 272 7.7.3 Cellulose derivatives 273 7.8 Applications 273 7.8.1 Margarine and dairy products 273 7.8.2 Baking 278 7.8.3 Coatings 280 7.8.4 Dressings and sauces 281 7.9 Regulatory aspects 284 References 284 8 Food safety and quality issues of dairy fats 289 Upuli Wijewardene and H.M. Premlal Ranjith 8.1 Introduction 289 8.1.1 Codex Alimentarius 289 8.1.2 The European Food Safety Authority (EFSA) 290 8.1.3 The importance of the HACCP in food production 290 8.1.4 Food safety standards 291 8.2 Food-borne disease: the problem 291 8.2.1 Microbiology of milk and milk products 291 8.2.2 Magnitude and nature of milk-borne disease outbreaks 292 8.2.3 Food-borne disease outbreak surveillance 293 8.2.4 Surveillance of milk-borne disease outbreaks 294 8.2.5 Control of food-borne diseases 295 8.2.6 Safety of milk and milk products 295 8.3 Food safety and quality issues of dairy fats 296 8.3.1 Approach to risk assessment and the HACCP 297 8.4 Implementing the HACCP 299 8.4.1 Areas concerning food safety 300 8.5 Food safety and quality in dairy production 302 8.5.1 Pasteurised milk 303 8.5.2 Cheese 303 8.5.3 Yogurt 303 8.5.4 Cream/Butter 312 8.6 Future trends 316 References 324 9 Culinary fats: solid and liquid frying oils and speciality oils 327 Mark Farmer 9.1 Introduction 327 9.2 Salad and cooking oils 328 9.3 Frying fats 333 9.3.1 Shallow (pan) frying 333 9.3.2 Deep fat frying 334 9.3.3 Selection of frying media 339 9.4 Oils for roasting nuts 342 9.5 Ghee 343 9.5.1 Ghee attributes and quality 344 9.5.2 Uses of ghee 346 9.6 Vanaspati 346 9.7 Speciality oils 348 9.7.1 Almond oil 349 9.7.2 Groundnut oil 349 9.7.3 Hazelnut oil 351 9.7.4 Sesame seed oil 351 9.7.5 Safflower oil 352 9.7.6 Grapeseed oil 353 9.7.7 Walnut oil 353 9.7.8 Rice bran oil 353 9.7.9 Flaxseed oil 354 9.7.10 Avocado oil 354 9.8 Conclusion 354 References 355 Appendix Nomenclature for fatty acids and triglycerides 359 Index 361

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Book SynopsisFood Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control.Table of ContentsPreface ix List of Contributors xi 1 Food Materials Science and Engineering: An Overview 1 Bhesh Bhandari and Yrjö H. Roos 1.1 Introduction 1 1.2 Molecular basis of food materials 4 1.3 Observation of materials at various size ranges and size-property relationship 5 1.4 Amorphous and crystalline structures of materials 7 1.5 Gel structures of food materials 10 1.6 Interfacial properties of the food materials 14 1.7 Application of materials science in food design and development of engineered food materials 21 1.8 Conclusion 23 References 23 2 Micro to Macro Level Structures of Food Materials 26 Deepak Bhopatkar, Bruce R. Hamaker and Osvaldo H. Campanella 2.1 Microstructure definitions 26 2.2 Measurement of microstructures/nanostructures 28 2.3 The relationship between structure and quality 31 2.4 Microstructure and emulsions 35 2.5 Structure and sensory perception 37 2.6 Process to control the structure of food materials 39 2.7 Concluding remarks 45 References 45 3 Characterisation Techniques in Food Materials Science 52 Elliot Paul Gilbert, Amparo Lopez-Rubio and Michael J. Gidley 3.1 Introduction 52 3.2 Nuclear Magnetic Resonance (NMR) 53 3.3 Fourier Transform Infra-Red (FT-IR) 59 3.4 X-ray powder diffraction 64 3.5 Small angle neutron & X-ray scattering (SANS and SAXS) 68 3.6 Confocal microscopy 78 3.7 Scanning electron microscopy 81 3.8 Atomic Force Microscopy (AFM) 84 3.9 Summary 87 References 87 4 Interfacial Phenomena in Structured Foods 94 Matt Golding 4.1 Introduction 94 4.2 Visualisation of surface structures 95 4.3 Fundamentals of interfacial assembly 102 4.4 The dynamic interface 108 4.5 Conclusions and future directions 130 References 131 5 Phase and State Transitions and Related Phenomena in Foods 136 Yrjö H. Roos 5.1 Introduction 136 5.2 Phase and state transitions 137 5.3 Food properties and formulation 144 5.4 Conclusions 148 References 149 6 Food Biopolymer Gels, Microgel and Nanogel Structures, Formation and Rheology 151 Jason R. Stokes 6.1 Introduction 151 6.2 Rheology of food gels: yielding and gelling soft matter 152 6.3 Formation and structure of biopolymer network gels 153 6.4 Formation and structure of micro- and nano-gel particles 159 6.5 Structure–rheology relationships of food gels and food gel structures 165 6.6 Outlook 171 Acknowledgements 172 References 172 7 Materials Science Approaches Towards Food Design 177 Job Ubbink 7.1 Introduction 177 7.2 Consumer-driven food design 177 7.3 Food design based on the supplemented state diagram 179 7.4 Design of foods and encapsulation systems in the glassy state 191 7.5 Retro-design for the delivery of bioactive ingredients in foods 195 7.6 Concluding remarks 201 References 202 8 Food Structures and Delivery of Nutrients 204 Ranjan Sharma 8.1 Introduction 204 8.2 Nutrient digestion and absorption in the gastrointestinal tract 205 8.3 Nutrients and their delivery challenges 208 8.4 Essential fatty acids 209 8.5 Antioxidants including vitamins and minerals 209 8.6 Probiotic bacteria 211 8.7 Plant sterols 211 8.8 Food structures and technologies for protection and delivery of nutrients 212 8.9 Protein-based structures for nutrient delivery 212 8.10 Microencapsulation 214 8.11 Fluidised bed coating 214 8.12 Spray drying 215 8.13 Spray chilling 215 8.14 Extrusion 216 8.15 Nanoparticles and emulsions 216 8.16 Food structure and bio-accessibility of nutrients 217 8.17 Conclusions and future directions 218 References 218 9 Effects of Emerging Processing Technologies on Food Material Properties 222 Henry Jaeger, Kai Reineke, Katharina Schoessler and Dietrich Knorr 9.1 Introduction 222 9.2 Pulsed electric fields (PEF) effect on food material properties 223 9.3 Isostatic high pressure (HP) effects on food material properties 237 9.4 Ultrasound (US) effect on food material properties 247 9.5 Conclusion and future trends 253 References 254 10 Food Protein Nanoparticles: Formation, Properties and Applications 263 Simon M. Loveday, M. A. Rao and Harjinder Singh 10.1 Introduction 263 10.2 Characterising the rheological properties of gels and dispersions 264 10.3 Formation and functionality of whey protein nanoparticles 265 10.4 Nanofibrils from food proteins 269 10.5 Protein − polysaccharide complexes 285 10.6 Concluding remarks 287 Notation 288 References 289 11 Nanocomposites for Food and Beverage Packaging Materials 295 Maria D. Sanchez Garcia and Jose M. Lagaron 11.1 Introduction 295 11.2 Barrier properties in packaging 298 11.3 Nanofillers for nanocomposite packaging materials 305 11.4 Examples of nanocomposites and their properties 309 11.5 Nanobiocomposites: concepts and barrier properties 311 11.6 Future trends 315 References 315 12 Encapsulation Techniques for Food Ingredient Systems 320 Zhongxiang Fang and Bhesh Bhandari 12.1 Introduction 320 12.2 Microencapsulation techniques 323 12.3 Conclusion 343 References 344 13 Food Texture is Only Partly Rheology 349 Olena Kravchuk, Peter Torley and Jason R. Stokes 13.1 Introduction 349 13.2 Texture is a multi-parameter sensory property 350 13.3 Texture research is driven by consumer food acceptance 351 13.4 Current directions in texture research 352 13.5 ‘Texture receptors’ 354 13.6 Oral processing 355 13.7 Role of saliva in sensory texture 357 13.8 Instrumental methods for texture quantification 359 13.9 Sensory evaluations of texture 362 13.10 Statistical methods in texture studies 365 13.11 Summary 368 References 369 14 Materials Science of Freezing and Frozen Foods 373 Yrjö H. Roos 14.1 Introduction 373 14.2 Freezing of simple solutions 374 14.3 Nucleation and crystal growth 375 14.4 Materials science aspects of nucleation in food freezing 377 14.5 Time-dependent ice formation 380 14.6 Manipulation of nucleation and crystal size 381 14.7 Recrystallisation in frozen foods 382 14.8 Conclusions 384 References 385 Index 387

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Book SynopsisThis book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management.Table of ContentsContributors xi 1 Status and Trends of Ozone in Food Processing 1 Colm O’Donnell, B.K. Tiwari, P.J. Cullen and Rip G. Rice 1.1 Why ozone? 1 1.2 Drivers of ozone in the food industry 1 1.2.1 Regulation 1 1.2.2 Surface cleaning and disinfection 2 1.2.3 Food safety and shelf life extension 2 1.2.4 Nutrient and sensory aspects 3 1.2.5 Consumer and processor acceptability 3 1.2.6 Technology advances 3 1.2.7 Environmental impact 4 1.3 The hurdle concept 4 1.4 Challenges 5 1.5 Objective 5 References 5 2 Regulatory and Legislative Issues 7 B.K. Tiwari and Rip G. Rice 2.1 Introduction 7 2.2 History of ozone application and regulation 9 2.3 Ozone regulation 9 2.3.1 Overview of US regulations 9 2.3.2 Overview of European regulations 11 2.3.3 Overview of Canadian regulations 13 2.3.4 Overview of Australian and New Zealand regulations 15 2.3.5 Overview of Japanese regulations 15 2.4 Global harmonisation of food safety regulations 16 References 16 3 Chemical and Physical Properties of Ozone 19 Annel K. Greene, Zeynep B. Güzel-Seydim and Atıf Can Seydim 3.1 Introduction 19 3.2 The molecular structure of ozone 19 3.3 The chemical and physical properties of ozone 20 3.3.1 The chemical mechanisms of ozonation 22 3.3.2 Ozone reaction pathways in water 22 3.4 Ozone action on macromolecules 25 3.5 Mechanisms of microbial inactivation 26 3.6 Ozone reactions against virus 28 3.7 Ozone reaction on biofilms 29 Acknowledgments 29 References 29 4 Generation and Control of Ozone 33 Cameron Tapp and Rip G. Rice 4.1 Introduction 33 4.2 Ozone generation 33 4.2.1 Ozone generation by corona discharge (CD) 34 4.2.2 Ultraviolet (UV) (photochemical) ozone generation 36 4.3 Feed gas preparation systems 36 4.3.1 Need for feed gas treatment 36 4.3.2 Air preparation systems 37 4.3.3 Oxygen feed gas systems 39 4.4 Solubility of ozone in water 41 4.5 Contacting ozone with water: physical means of transferring ozone into water 44 4.5.1 Venturi injection method 44 4.5.2 Fine bubble diffuser method 46 4.6 Measuring and monitoring ozone in water 46 4.6.1 Colourimetric method 47 4.6.2 Electronic method – for dissolved ozone 47 4.6.3 Electronic method – for ORP 48 4.7 Measuring and monitoring ozone in air 48 4.7.1 Ozone measurement equipment for food processing plant air 49 4.8 Ozonation equipment for food storage rooms 50 4.9 Ozone generator output control 50 4.10 Some recent novel applications for ozone generation in food processing plants 51 4.11 Helpful calculations 53 4.11.1 Gallons per minute 53 4.11.2 Metric equivalent 53 References 53 5 Ozone in Fruit and Vegetable Processing 55 B.K. Tiwari and K. Muthukumarappan 5.1 Introduction 55 5.2 Applications in fruit and vegetable processing 56 5.2.1 Surface decontamination 56 5.2.2 Storage in ozone-rich atmospheres 61 5.2.3 Ozone in fruit and vegetable juice processing 65 5.3 Efficacy of ozone 65 5.4 Synergistic effects with ozone 68 5.5 Effect of ozone on product quality and nutrition 69 5.5.1 Chemical attributes 69 5.5.2 Visual quality 70 5.5.3 Texture 72 5.5.4 Sensory quality 73 5.6 Conclusion 74 References 74 6 Ozone in Grain Processing 81 V. Lullien-Pellerin 6.1 Introduction 81 6.2 Ozone application in grain storage and effects on grain components 82 6.2.1 Insect control 82 6.2.2 Microorganism control 84 6.2.3 Reduction of toxic chemical levels 86 6.2.4 Effects of ozone on grain components, metabolism and physiological status 88 6.3 Effects of ozone on grain processing, flour and product quality 90 6.4 Industrial applications and scale-up 93 6.5 Conclusions 95 Acknowledgments 96 References 96 7 Ozonation of Hydrocolloids 103 Joan M. King, Hee-Jung An, Seung-wook Seo and Alfredo Prudente 7.1 Introduction 103 7.2 Application of ozone in hydrocolloid processing 104 7.2.1 Starch 104 7.2.2 Chitosan 105 7.2.3 Gelatin 107 7.2.4 Other hydrocolloids 108 7.3 Effects of ozone on the physiochemical properties of hydrocolloids 108 7.3.1 Structural composition 108 7.3.2 Swelling power 109 7.3.3 Molecular weight 110 7.3.4 Viscosity 111 7.3.5 Thermal properties 115 7.4 Mechanism and structural effects of ozone action on hydrocolloids 115 References 118 8 Ozone in Meat Processing 123 Fred W. Pohlman 8.1 Introduction 123 8.2 Application of ozone in meat processing 125 8.2.1 Surface decontamination of red meat 125 8.2.2 Surface decontamination of poultry 128 8.2.3 Other meat applications 129 8.3 Effect on meat quality 130 References 133 9 Ozone in Seafood Processing 137 Shigezou Naito 9.1 Introduction 137 9.2 Application of ozone in fish and storage of processed seafood products 138 9.2.1 Fresh fish and seafood 138 9.2.2 Dried and smoked products 145 9.3 Application of ozone in seafood plant sanitation 149 9.4 Effects of ozone on microbial safety 153 9.5 Effects of ozone on fish and seafood quality and shelf life 155 9.6 Current status and future trends for ozone and seafood 157 References 160 10 Ozone Sanitisation in the Food Industry 163 P.J. Cullen and Tomás Norton 10.1 Introduction 163 10.2 Ozone as a sanitising agent 165 10.3 Health and safety issues 168 10.4 Using ozone in industrial cleaning procedures 168 10.5 Ozone applications in food processing 170 10.5.1 Dairy industry 170 10.5.2 Wine industry 172 10.5.3 Brewing industry 173 References 174 11 Ozone for Water Treatment and its Potential for Process Water Reuse in the Food Industry 177 Tomás Norton and Paula Misiewicz Nomenclature 177 11.1 Introduction 177 11.2 Water in the food industry 179 11.2.1 Fresh produce processing 180 11.2.2 Dairy processing 181 11.2.3 Meat and poultry processing 185 11.3 Ozonation as a water treatment process 185 11.4 The kinetics of ozonation 187 11.4.1 The kinetics of mass transfer 188 11.4.2 Determining the chemical reaction kinetics 189 11.4.3 Hydrodynamics 191 11.4.4 Applications of hydrodynamic modelling to investigate ozone water treatment 193 11.5 Conclusion 195 References 195 12 Ozone for Food Waste and Odour Treatment 201 Ioannis S. Arvanitoyannis 12.1 Introduction 201 12.2 Application of ozonation to waste treatment 205 12.2.1 Wastewater of plant origin 205 12.2.2 Wastewater of animal origin 209 12.3 Application of ozonation to odour removal 211 12.3.1 Odours originating from food industry processes 213 12.3.2 Odours originating from agricultural operations 213 12.4 Conclusions 216 References 216 13 Efficacy of Ozone on Pesticide Residues 223 Gilbert Y.S. Chan and J.G. Wu 13.1 Introduction 223 13.2 Types of pesticides 225 13.3 Fates of pesticides 225 13.3.1 Degradation processes of pesticides 225 13.3.2 Ozonation of pesticides 227 13.4 Degradation mechanisms 227 13.4.1 Kinetics 227 13.4.2 Intermediates and oxidation products 229 13.5 Ozone application for pesticide residues in fruits and vegetables 231 13.6 Current status and opportunities 234 13.6.1 Ozone concentrations 234 13.6.2 Physical nature of plants affects degradation efficacy 235 13.6.3 Future trends 235 References 236 14 Modelling Approaches for Ozone Processing 241 Vasilis P. Valdramidis, P.J. Cullen and B.K. Tiwari Nomenclature 241 14.1 Introduction 242 14.2 Modelling approaches for microbial inactivation 242 14.3 Chemical reaction kinetics 250 14.4 Modelling ozonation processes 255 14.4.1 Modelling ozone bubble columns 255 14.4.2 Overall mass transfer coefficient 257 14.5 Conclusions 259 References 259 15 Health and Safety Aspects of Ozone Processing 265 Rip G. Rice 15.1 Introduction 265 15.2 Points of application of ozone during food processing 266 15.2.1 Aqueous phase ozone applications 266 15.2.2 Gas phase ozone applications 267 15.3 Health and safety issues with ozone for food plant workers 267 15.3.1 Ozone exposure regulations 267 15.3.2 Potential fire hazards from high-purity oxygen use 271 15.3.3 Safety history of ozone in commercial/industrial applications 272 15.4 Avoiding worker exposure to ozone in food processing plants 273 15.4.1 General considerations 273 15.4.2 Specific plant safety measures 274 15.4.3 Controlling off-gas ozone at Fresher Than Fresh fish processing/packaging plant 275 15.4.4 Third-party evaluation of aqueous ozone spray wash equipment 277 15.5 Safety of foods processed with ozone 280 15.5.1 Nutrient impacts of ozone contact with foods 280 15.5.2 Impacts of ozone processing of foods on vitamin contents 281 15.5.3 Impacts of ozone processing of foods on protein contents 282 15.5.4 Impacts of ozone processing of foods on lipid contents 283 15.5.5 Toxicology aspects of ozone processing of foods 283 15.6 Conclusions 285 Acknowledgments 286 References 286 Index 289 A colour plate section falls between pages 180 and 181

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Book SynopsisIn culinary arts, recipes have been shared, written, rewritten, or given a new twist. Students using Essential Culinary Lab Workbook will learn basic cooking methods while being encouraged to put their own creative touch on a recipe.This workbook is perfectly suited for a lab format where students are working in pairs or individually, as it provides recipes that make 2-4 portions for assessment. Instructors have the ability to pick and choose from several recipes found in each chapter, as well as the freedom to alter the recipes by ingredients, amounts, or methods used. Essential Culinary Lab Workbook serves as a base-line for formatting your program.Essential Culinary Lab Workbook by George Hendry and Robert Lybrand: provides rubrics for assessment of student creations. includes a ready-to-go recipe book that can be easily taken out of the consumable book and used in the student's station. features recipes using the basic ingredients found in most institutional kitchens with cost being a major factor.

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