Other technologies and applied sciences Books

Book Synopsis''I can''t think of a better way to learn about artificial intelligence, and I''ve never had so much fun along the way'' Adam Grant, New York Times bestselling author of Originals and Option B AI is the technology of the future, but how does it actually work? A hilarious, transporting look under the hood of the technology that''s changing the world - and why it''s dumber than we thinkYou Look Like a Thing and I Love You is one of the best pickup lines ever . . . according to an artificial intelligence trained by scientist Janelle Shane, creator of the popular blog AI Weirdness. She makes silly AIs that learn how to name paint colors, create the best recipes, and even flirt (badly) with humans - all to understand the technology that governs so much of our human lives. We rely on AI every day for recommendations, for rust AI with matters of life and death, on the road and in our hospitals. But how smart is AI really . . . and how does it solve problems, understand humans, and drive self-driving cars?This hilarious introduction to the most interesting science of our time, shows us how these programs learn, fail, and adapt - and how they reflect both the best and the worst of humanity.Trade ReviewIf you're terrified that artificial intelligence is going to take over the world soon, you clearly haven't asked a computer to write pickup lines, name pets, or do anything else social or creative. Janelle Shane has, and she's the perfect tour guide to explain what machine learning can and can't do - and how it's already affecting your life. I can't think of a better way to learn about artificial intelligence, and I've never had so much fun along the way -- Adam Grant * New York Times bestselling author of ORIGINALS *If you're worried about what AI is doing to the world, this book may not exactly reassure you, but it will definitely equip you with greater understanding in a highly readable manner. Shane's sense of humor and enthusiasm for her topic shine through. Recommended for anyone who wants to better understand the strengths and limitations of artificial intelligence, but also for anyone who likes watching computers fail hilariously -- Gretchen McCulloch * New York Times bestselling author of Because Internet *Few recent innovations are so revolutionary as machine learning - and none are so poorly understood by the public, pundits, and policy makers. In You Look Like a Thing and I Love You, Janelle Shane delivers a fun, common-sense guide to the technology that's shaping our future -- William Poundstone * author of Are You Smart Enough to Work at Google? *While everyone else is making questionable predictions about the future of AI, Janelle Shane cuts through the fog by telling you how AI actually works. And, even better: she makes it fun! -- Zach Weinersmith, creator of Saturday Morning Breakfast Cereal * New York Times bestselling author of Soonish *Machine learning algorithms are becoming more entrenched in our everyday lives, but they're far from perfect. Janelle Shane takes readers on a light-hearted adventure into the world of machine learning in the wild, examining what these algorithms are really learning - and what they're misunderstanding completely. If you're interested in learning about machine learning and artificial intelligence, trying to understand our robot overlords, or just love weird and interesting science, you can't miss this book -- David Ha, Lead Researcher, Google BrainThis book is scary, not because of how smart AI is, but how weird and too often dysfunctional. If Janelle Shane is a real person, and not some kind of writing robot, she demonstrates the superiority of natural intelligence in the task of making a technical topic irresistibly funny and compelling -- Roy Peter Clark * author of Writing Tools *Janelle Shane's goofy experiments with AI reveal a lot about the future. This book will make you laugh, but you'll also get a crash course in how AI works-and why it's not quite ready to take over the world. A delightful way to learn about the technology that's poised to change our lives -- Annalee Newitz * author of Future of Another Timeline *Janelle Shane has hit the trifecta - the most hilarious, educational, and overall best explainer of artificial intelligence ever written (and drawn) -- Eric Topol * author of Deep Medicine *You Look Like a Thing And I Love You is an incredibly accessible, informative, and (this is equally-important) hilarious look at how the AIs deciding things around us operate. They're not magic, and they're not even that mysterious - but in Janelle Shane's hands, they're hysterical -- Ryan North * New York Times bestselling author of How to Invent Everything *Janelle Shane makes the kind of neural networks that go viral. Her quirky creations autonomously stumble and grumble ... the output of her networks is typically silly and charming in equal measure * Slate *Janelle Shane is quickly becoming the internet's neural network queen * Nerdist *An accessible primer ... illustrated with charming cartoons, oddball case studies (self-driving cars in Australia were confused by kangaroos), and wry observations about the often-hilarious failures of artificial intelligence to comprehend human contexts * Publishers Weekly *Creative and hilarious * New York Post *Janelle Shane of A.I. Weirdness is awesome * BoingBoing *

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Book SynopsisBricks were introduced to Britain by the Romans and reintroduced by Flemish craftsmen in the middle ages. This book gives an insight into the surprising variety of bricks, as well as a brief history of brickmaking, descriptions of hand and machine moulding, drying, the use of kilns and firing.Table of Contents1) Classification of bricks 2) The geology of brick clays 3) Clay winning and preparation 4) Moulding 5) Drying 6) Firing 7) Calcium silicate bricks 8) Transport 9) The brick itself 10) Further reading 11) Places to visit

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Book SynopsisPublisher's Note: Products purchased from Third Party sellers are not guaranteed by the publisher for quality,  authenticity, or access to any online entitlements included with the product.The definitive, fully up-to-date guide to continuous improvement in the workplace"An updated version of a classic book that shares a wealth of new healthcare examples and case studies from around the world. The methods in this book will help you improve quality and safety, reduce waiting times, and improve the long-term financial position of your organization. Highly recommended!" --Mark Graban, author of Lean Hospitals and coauthor of Healthcare Kaizen"Every business faces the iron triangle of quality, cost, and delivery. Conventional thinking claims you cannot have all three. Not only does Mr. Imai turn that thinking on its head, but he shows you exactly how to do it." -- Matthew E. May, author of The Elegant Solution and Table of ContentsForeword: Kaizen by Everyone, Everyday, EverywhereCh 1 Kaizen as a Complete Management SystemCh 2 Gemba Kaizen--Case 1: Gemba Kaizen at a Farm in AfricaCh 3 How to Sustain Continuous ImprovementCh 4 Continuously Improving SQDC at the Gemba--Case 2: Measuring the Right ThingsCh 5 Standards--Case 3: Oil Platform Maintenance--Case 4: SCDACh 6 5S--Case 5: The True Meaning of 5S--Case 6: Simple Improvements, Big Impact in Healthcare--Case 7: 5S of Information (IT)Ch 7 Muda, Muri, Mura--Case 8: MTN: Muda Free Nations (Kaizen in Government)--Case 9: Removing Overburden (Muri) from Work--Case 10: Supply Chain Variation (Mura) ReductionCh 8 SUPPORT Kaizen: The Foundation of House of Gemba--Case 11: Support Kaizen at European Hypermarket--Case 12: Top Management Support through Hoshin Kanri--Case 13: Organization Design and GembaCh 9 Visual Management--Case 14: Industrial Company--Case 15: Making Knowledge Work VisibleCh 10 Speaking with and Managing by Facts--Case 16: What Leaders Learn When they Go See--Case 17: Linking the Daily to the StrategicCh 11 Daily Kaizen & Front Line ManagementCh 12 The Roles of Natural Teams in Gemba Kaizen --Case 18: Electronics Supplier in China--Case 19: Middle East Retail ChainCh 13 TPS – The Ultimate Production System--Case 20: Toyota Retired Executive Interview--Case 21: Toyota Supplier StoryCh 14 JIT/ Total Flow Management--Case 22: Automotive Company in Europe--Case 23: Just in Time in a Bakery--Case 24: Total Flow through a Retail Co.Ch 15 Project Kaizen and End-to-End Optimization--Case 25: Group Health Value Stream Transformation--Case 26: Bank of New Zealand--Case 27: Lean Development (Construction)Ch 16: Continuous Improvement as a Strategic Weapon--Case 28: Retail – Top Line Growth--Case 29: Ski Lodge in Italy – Customer Experience Design--Case 30: Keeping Manufacturing in the USAfterword

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Book SynopsisPublisher's Note: Products purchased from Third Party sellers are not guaranteed by the publisher for quality, authenticity, or access to any online entitlements included with the product.CHANGE FOR THE BETTER!Learn to create world-class logistics and supply chains in any industry using kaizen's seven main principlesAt a time when businesses are restructuring to become more competitive, many seek a road map to improve their operations. Kaizen in Logistics and Supply Chains is at the forefront of this journey--and can point youin the right direction to help your company in implementing innovative production and logistics systemsand changing its culture for the better.Based on the themes of Masaaki Imai's bestseller, Gemba Kaizen, considered the "bible" of the quality/management movement, this new work provides the first highly detailed explanation of how to create world-class logistics and supply chainTable of ContentsPart I: Introduction to Kaizen in Logistics and Supply ChainsCh 1: Total Flow Management: Kaizen and Pull FlowCh 2: The No Kaizen, No Pull, No Flow: Life of Company ACh 3: The Pulse of High Performance: Pull Logistic Loops & Customer TaktPart II: The Dynamics of the Total Flow Management ModelCh 4: Kaizen Reliability: Creating Change Capability / Basic ReliabilityCh 5: Lean Production Flow: Introduction and Line Layout DesignIntroduction to Production Flow; Line Layout and DesignCh 6: Lean Production Flow: Border of Line and Standard WorkBorder of Line; Standard WorkCh 7: Lean Production Flow: SMED Flexibility and Low Cost AutomationSMED; "LCA – Low Cost Automation"Ch 8: Lean Internal Logistics FlowCh 9: Lean Internal Logistics Flow: Mizusumashi and SynchronizationCh 10: Lean Internal Logistics Flow: Leveling and Production Pull PlanningLeveling; Production Pull PlanningCh 11: Lean External Logistics Flow: Introduction and Warehouse DesignCh 12: Lean External Logistics Flow Ch 13: Lean External Logistics Flow: Deliver Flows and Logistics Pull PlanningPart III: How to Implement Total Flow ManagementCh 14: Facing the Truth: Analyzing the Current State of the Supply ChainCh 15: Establishing the Vision: Designing the Kaizen Pull Flow Supply ChainCh 16: Taking Action: The Power of the Kaizen WayCh 17: The Kaizen Pull Flow Life of Company AAppendix A - Calculations for Transport Kanban LoopsAppendix B - Calculations for Production Kanban LoopsAppendix C - Examples of Production Pull Planning AlgorithmsAppendix D -Basic Reliability ScorecardsProduction Flow ScorecardsInternal Logistics Flow ScorecardsExternal Logistics Flow Scorecards

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Book SynopsisAn introduction to dimensional analysis, a method of scientific analysis used to investigate and simplify complex physical phenomena, demonstrated through a series of engaging examples.This book offers an introduction to dimensional analysis, a powerful method of scientific analysis used to investigate and simplify complex physical phenomena. The method enables bold approximations and the generation of testable hypotheses. The book explains these analyses through a series of entertaining applications; students will learn to analyze, for example, the limits of world-record weight lifters, the distance an electric submarine can travel, how an upside-down pendulum is similar to a running velociraptor, and the number of Olympic rowers required to double boat speed.The book introduces the approach through easy-to-follow, step-by-step methods that show how to identify the essential variables describing a complex problem; explore the dimensions of the problem and recast it to

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Book SynopsisEverything you want to know about the breakthroughs in AI technology, machine learning, and deep learning—as seen in self-driving cars, Netflix recommendations, and more. The future is here: Self-driving cars are on the streets, an algorithm gives you movie and TV recommendations, IBM’s Watson triumphed on Jeopardy over puny human brains, computer programs can be trained to play Atari games. But how do all these things work? In this book, Sean Gerrish offers an engaging and accessible overview of the breakthroughs in artificial intelligence and machine learning that have made today’s machines so smart. Gerrish outlines some of the key ideas that enable intelligent machines to perceive and interact with the world. He describes the software architecture that allows self-driving cars to stay on the road and to navigate crowded urban environments; the million-dollar Netflix competition for a better recommendation engine (which had an unexpect

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Book SynopsisSupporting the Edexcel specification, this title offers exam tips, practice questions and sample answers with comments that give students the confidence to tackle all the questions that come up in the exam. It includes classroom activities with structured guidance that helps save teachers time.Table of ContentsUnit 1: Portfolio of Creative SkillsUnit 2: Design & Technology in PracticeUnit 3: Design for the FutureUnit 4: Commercial Design

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Book SynopsisSupporting the Edexcel specification, this title offers exam tips, practice questions and sample answers with comments that give students the confidence to tackle all the questions that come up in the exam. It includes classroom activities with structured guidance that helps save teachers time.

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Book SynopsisThis book addresses principles and practical applications of membrane distillation and osmotic distillation, separation technologies which are gaining increasing attention due to their advantages over conventional concentration processes.Table of ContentsPreface xi Acknowledgments xiii About the Authors xv Nomenclature xvii 1 General Introduction 1 1.1 Overview of Distillation Processes 1 1.2 Membrane Distillation (MD) 5 1.2.1 Historical Perspective 5 1.2.2 MD Process 7 1.3 Osmotic Distillation (OD) 11 1.3.1 Historical Perspective 11 1.3.2 OD Process 12 1.4 MD and OD as Alternatives to Established Stripping Processes 14 1.4.1 Nonvolatile Solutes Retention 15 1.4.2 Minimization of Heat Damage to Feed Components 15 1.4.3 Organic Volatiles Retention 18 1.4.4 Production of Highly Concentrated Solutions 19 1.4.5 Utilization of Waste Heat or Heat from Natural Sources 20 1.5 Established Stripping Processes 20 1.5.1 Multistage Flash Distillation (MSF) 20 1.5.2 Multiple-Effect Distillation (MED) 22 1.5.3 Vapor Compression Distillation (VCD) 25 1.5.4 Freeze Concentration (FC) 26 1.5.5 Reverse Osmosis (RO) 28 1.5.6 Electrodialysis (ED) 31 1.6 Other Membrane Processes 32 1.6.1 Microfiltration (MF) 33 1.6.2 Ultrafiltration (UF) 34 1.6.3 Nanofiltration (NF) 36 1.7 Concluding Remarks 38 2 Theoretical Aspects of Membrane Distillation 39 2.1 Introduction 39 2.2 MD Theory 40 2.2.1 Preliminary Considerations 40 2.2.2 Overall Approach to Theoretical Treatment 45 2.2.3 Overall Driving Force, Δpb 46 2.2.4 Overall Mass Transfer Coefficient, K 50 2.2.5 Vapor Pressure Polarization Coefficient, ;;v 60 2.3 MD Membrane Requirements 68 2.4 Effect of Operating Conditions on MD Performance 71 2.4.1 Feed Temperature 71 2.4.2 Strip Temperature 72 2.4.3 Feed Solutes Concentration 72 2.4.4 Feed Velocity 73 2.4.5 Strip Velocity 75 2.4.6 Membrane Type 76 2.4.7 Summary of Conditions Affecting MD Performance 77 2.5 MD Process Economics 79 2.6 Concluding Remarks 82 3 Theoretical Aspects of Osmotic Distillation 85 3.1 Introduction 85 3.2 OD Theory 87 3.2.1 Preliminary Considerations 87 3.2.2 Overall Approach to Theoretical Treatment 90 3.2.3 Overall Driving Force, Δpb 92 3.2.4 Overall Mass Transfer Coefficient, K 96 3.2.5 Vapor Pressure Polarization Coefficient, ;;v 97 3.3 OD Membrane Requirements 97 3.4 Effect of Operating Conditions on OD Performance 98 3.4.1 Osmotic Agent Concentration 99 3.4.2 Feed Solutes Concentration 99 3.4.3 Feed Velocity 100 3.4.4 Strip Velocity 100 3.4.5 Feed and Strip Temperature 101 3.4.6 Membrane Type 101 3.4.7 Summary of Conditions Affecting OD Performance 103 3.5 OD Process Economics 103 3.6 Concluding Remarks 105 4 Properties of Macroporous Hydrophobic Membranes 107 4.1 Introduction 107 4.2 Theoretical Aspects of Membrane Hydrophobicity 108 4.3 Membrane Types 111 4.3.1 Polypropylene (PP) 113 4.3.2 Polytetrafluoroethylene (PTFE) 115 4.3.3 Polyvinylidene Fluoride (PVDF) 118 4.3.4 Tailored PVDF-Based Membranes 118 4.3.5 Polyazole Membranes 119 4.3.6 Nanofibrous PVDF–PTFE Membranes 121 4.3.7 Surface-Modified Hydrophilic Membranes 122 4.3.8 Inorganic Membranes 122 4.4 Fouling of Hydrophobic Membranes 123 4.4.1 Inorganic Fouling or Scaling 126 4.4.2 Organic Fouling 127 4.4.3 Biological Fouling 129 4.4.4 Clean-in-Place (CIP) Operating Conditions 129 4.5 Protection Against Membrane Wet-Out 130 4.6 Hydrophobicity Restoration 132 4.7 Membrane Module Requirements 132 4.7.1 Plate-and-Frame Modules 133 4.7.2 Spiral Wound Modules 134 4.7.3 Hollow-Fiber Modules 135 4.8 Concluding Remarks 137 5 Membrane Distillation Applications 139 5.1 Introduction 139 5.1.1 Water Recovery 140 5.1.2 Electrical Energy Consumption 141 5.1.3 Thermal Energy Consumption 141 5.2 Desalination 142 5.2.1 Water Pretreatment 143 5.2.2 Brine Disposal 145 5.2.3 Applications 145 5.3 Industrial Wastewater Treatment 147 5.3.1 Radioactive Waste Treatment 150 5.3.2 Concentration of Nonvolatile Acids 153 5.3.3 Volatile Acid Recovery from Industrial Effluents 153 5.3.4 Salt Recovery by Membrane Distillation Crystallization (MDC) 154 5.3.5 Textile Industry Applications 155 5.4 Production of Liquid Food Concentrates 156 5.5 Miscellaneous Applications 161 5.5.1 Volatiles Recovery from Fruit Juice by VMD and SGMD 161 5.5.2 Dealcoholization of Fermented Beverages Using DCMD 162 5.5.3 Enhanced Ethanol Production Using DCMD 163 5.5.4 Production of Pharmaceutical Products 164 5.6 Concluding Remarks 165 6 Osmotic Distillation Applications 167 6.1 Introduction 167 6.2 Fruit and Vegetable Juice Applications 176 6.2.1 Orange Juice 176 6.2.2 Apple Juice 183 6.2.3 Kiwifruit Juice 187 6.2.4 Grape Juice 190 6.2.5 Melon Juice 193 6.2.6 Camu Camu Juice 196 6.2.7 Pomegranate Juice 198 6.2.8 Tomato Juice 200 6.2.9 Passion Fruit Juice 203 6.2.10 Pineapple Juice 206 6.2.11 Cornelian Cherry, Blackthorn, and Common Whitebeam Juice 207 6.2.12 Sour Cherry Juice 207 6.2.13 Cranberry Juice 208 6.3 Other Applications 209 6.3.1 Recovery and Concentration of Polyphenols from Olive Mill Wastewater 209 6.3.2 Recovery of Flavonoids from Orange Press Liquor 212 6.3.3 Echinacea Extract Concentration 213 6.3.4 Reconcentration of Spent Osmotic Dehydration Sucrose Solutions 215 6.3.5 Aroma Recovery from Artificial Solutions 216 6.4 Concluding Remarks 218 7 Future Prospects for Membrane Distillation and Osmotic Distillation 221 7.1 Introduction 221 7.2 Membrane Module Design 222 7.3 Membrane Protection Against Wet-Out 224 7.3.1 Reclamation of Water for Reuse During Long-Duration Human Space Missions 225 7.3.2 Production of Citrus Fruit Juice Concentrates 226 7.3.3 Whole Milk Concentration on the Farm 227 7.3.4 Concentration of Detergent-Containing Radioactive Waste Solutions 228 7.4 Utilization of Renewable Energy Sources 228 7.5 Membrane-Based Factory Processes of the Future: A Hypothetical Example 231 7.6 End Note 235 References 237 Index 261

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Book SynopsisThis book by a group of established scientists gives a comprehensive, up-to-date overview of the most common statistical methods for handling data from both trained sensory panels and consumer studies of food.Trade Review"This book provides an up-to-date overview of the most common statistical methods for handling data from both trained sensory panels and consumer studies of food." (Food Science & Technology, 2011)Table of ContentsPreface. Acknowledgements. 1 Introduction. 1.1 The Distinction between Trained Sensory Panels and Consumer Panels. 1.2 The Need for Statistics in Experimental Planning and Analysis. 1.3 Scales and Data Types. 1.4 Organisation of the Book. 2 Important Data Collection Techniques for Sensory and Consumer Studies. 2.1 Sensory Panel Methodologies. 2.2 Consumer Tests. PART I PROBLEM DRIVEN. 3 Quality Control of Sensory Profile Data. 3.1 General Introduction. 3.2 Visual Inspection of Raw Data. 3.3 Mixed Model ANOVA for Assessing the Importance of the Sensory Attributes. 3.4 Overall Assessment of Assessor Differences Using All Variables Simultaneously. 3.5 Methods for Detecting Differences in Use of the Scale. 3.6 Comparing the Assessors’ Ability to Detect Differences between the Products. 3.7 Relations between Individual Assessor Ratings and the Panel Average. 3.8 Individual Line Plots for Detailed Inspection of Assessors. 3.9 Miscellaneous Methods.- 4 Correction Methods and Other Remedies for Improving Sensory Profile Data. 4.1 Introduction. 4.2 Correcting for Different Use of the Scale. 4.3 Computing Improved Panel Averages. 4.4 Pre-processing of Data for Three-Way Analysis. 5 Detecting and Studying Sensory Differences and Similarities between Products. 5.1 Introduction. 5.2 Analysing Sensory Profile Data: Univariate Case. 5.3 Analysing Sensory Profile Data: Multivariate Case. 6 Relating Sensory Data to Other Measurements. 6.1 Introduction. 6.2 Estimating Relations between Consensus Profiles and External Data. 6.3 Estimating Relations between Individual Sensory Profiles and External Data. 7 Discrimination and Similarity Testing. 7.1 Introduction. 7.2 Analysis of Data from Basic Sensory Discrimination Tests. 7.3 Examples of Basic Discrimination Testing. 7.4 Power Calculations in Discrimination Tests. 7.5 Thurstonian Modelling: What Is It Really? 7.6 Similarity versus Difference Testing. 7.7 Replications: What to Do? 7.8 Designed Experiments, Extended Analysis and Other Test Protocols. 8 Investigating Important Factors Influencing Food Acceptance and Choice. 8.1 Introduction. 8.2 Preliminary Analysis of Consumer Data Sets (Raw Data Overview). 8.3 Experimental Designs for Rating Based Consumer Studies. 8.4 Analysis of Categorical Effect Variables. 8.5 Incorporating Additional Information about Consumers. 8.6 Modelling of Factors as Continuous Variables. 8.7 Reliability/Validity Testing for Rating Based Methods. 8.8 Rank Based Methodology. 8.9 Choice Based Conjoint Analysis. 8.10 Market Share Simulation. 9 Preference Mapping for Understanding Relations between Sensory Product Attributes and Consumer Acceptance. 9.1 Introduction. 9.2 External and Internal Preference Mapping. 9.3 Examples of Linear Preference Mapping. 9.4 Ideal Point Preference Mapping. 9.5 Selecting Samples for Preference Mapping. 9.6 Incorporating Additional Consumer Attributes. 9.7 Combining Preference Mapping with Additional Information about the Samples. 10 Segmentation of Consumer Data. 10.1 Introduction. 10.2 Segmentation of Rating Data. 10.3 Relating Segments to Consumer Attributes. PART II METHOD ORIENTED. 11 Basic Statistics. 11.1 Basic Concepts and Principles. 11.2 Histogram, Frequency and Probability. 11.3 Some Basic Properties of a Distribution (Mean, Variance and Standard Deviation). 11.4 Hypothesis Testing and Confidence Intervals for the Mean μ. 11.5 Statistical Process Control. 11.6 Relationships between Two or More Variables. 11.7 Simple Linear Regression. 11.8 Binomial Distribution and Tests. 11.9 Contingency Tables and Homogeneity Testing. 12 Design of Experiments for Sensory and Consumer Data. 12.1 Introduction. 12.2 Important Concepts and Distinctions. 12.3 Full Factorial Designs. 12.4 Fractional Factorial Designs: Screening Designs. 12.5 Randomised Blocks and Incomplete Block Designs. 12.6 Split-Plot and Nested Designs. 12.7 Power of Experiments. 13 ANOVA for Sensory and Consumer Data. 13.1 Introduction. 13.2 One-Way ANOVA. 13.3 Single Replicate Two-Way ANOVA. 13.4 Two-Way ANOVA with Randomised Replications. 13.5 Multi-Way ANOVA. 13.6 ANOVA for Fractional Factorial Designs. 13.7 Fixed and Random Effects in ANOVA: Mixed Models. 13.8 Nested and Split-Plot Models. 13.9 Post Hoc Testing. 14 Principal Component Analysis. 14.1 Interpretation of Complex Data Sets by PCA. 14.2 Data Structures for the PCA. 14.3 PCA: Description of the Method. 14.4 Projections and Linear Combinations. 14.5 The Scores and Loadings Plots. 14.6 Correlation Loadings Plot. 14.7 Standardisation. 14.8 Calculations and Missing Values. 14.9 Validation. 14.10 Outlier Diagnostics. 14.11 Tucker-1. 14.12 The Relation between PCA and Factor Analysis (FA). 15 Multiple Regression, Principal Components Regression and Partial Least Squares Regression. 15.1 Introduction. 15.2 Multivariate Linear Regression. 15.3 The Relation between ANOVA and Regression Analysis. 15.4 Linear Regression Used for Estimating Polynomial Models. 15.5 Combining Continuous and Categorical Variables. 15.6 Variable Selection for Multiple Linear Regression. 15.7 Principal Components Regression (PCR). 15.8 Partial Least Squares (PLS) Regression. 15.9 Model Validation: Prediction Performance. 15.10 Model Diagnostics and Outlier Detection. 15.11 Discriminant Analysis. 15.12 Generalised Linear Models, Logistic Regression and Multinomial Regression. 16 Cluster Analysis: Unsupervised Classification. 16.1 Introduction. 16.2 Hierarchical Clustering. 16.3 Partitioning Methods. 16.4 Cluster Analysis for Matrices. 17 Miscellaneous Methodologies. 17.1 Three-Way Analysis of Sensory Data. 17.2 Relating Three-Way Data to Two-Way Data. 17.3 Path Modelling. 17.4 MDS-Multidimensional Scaling. 17.5 Analysing Rank Data. 17.6 The L-PLS Method. 17.7 Missing Value Estimation. Nomenclature, Symbols and Abbreviations. Index.

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Book SynopsisThis book will offer companies in the food industry a comprehensive guide to preparing for a British Retail Consortium Standard evaluation (Issue 6). It will enable them to ensure that the correct systems are in place to achieve the Standard, and also that they present themselves in the best possible light during the audit process. It will also recommend the correct steps to take following evaluation and how to correct non-conformities. The book will be of interest not only to suppliers who are seeking certification for the first time but also to those already in the scheme, and are seeking to improve their grades.Table of ContentsAbout the Online Training Resources xi Cast of Characters xiii Abbreviations xv Acknowledgements xvii Introduction to Second Edition xix Introduction to First Edition xxi Part One Before the Audit 1 Chapter 1 The Changes: Issue 5 to Issue 6 3 Chapter 2 Keys to Success 7 Chapter 3 Some Background 13 Chapter 4 Familiarity with the Standard: Part 1 – Structure and Concepts 19 Chapter 5 Familiarity with the Standard: Part 2 – The Protocol 31 Chapter 6 Familiarity with the Standard: Part 3 – Section IV and the Appendices 45 Chapter 7 Final Steps to the Audit 51 Chapter 8 The Global Standards Website and Directory 63 Chapter 9 Training for the Standard 69 Part Two The Audit 75 Chapter 10 How to Survive the Audit 77 Chapter 11 Clause 1: Senior Management Commitment 87 Chapter 12 Clause 2: Food Safety Plan – HACCP 101 Chapter 13 Clause 3: Food Safety and Quality Management System 129 Chapter 14 Clause 4: Site Standards 173 Chapter 15 Clause 5: Product Control 263 Chapter 16 Clause 6: Process Control 287 Chapter 17 Clause 7: Personnel 301 Part Three After the Audit 321 Chapter 18 From Audit to Certification 323 Chapter 19 Correcting Nonconformities 329 Chapter 20 Certification and What Happens Next 353 Appendices 361 Appendix 1 Answers to Quizzes and Exercise 363 Appendix 2 Where Did Issue 5 Go? 367 Appendix 3 New Clauses for Issue 6 375 Appendix 4 Changes to Product Categories from Issue 5 to Issue 6 377 Index 379

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Book SynopsisThe Seafood Industry: Species, Products, Processing, and Safety, Second Edition is a completely updated and contemporary revision of Flick and Martin's classic publication, The Seafood Industry. Covering all aspects of the commercial fish and shellfish industries from harvest through consumption the book thoroughly describes the commercial fishery of the western hemisphere. The international audience will also find the coverage accessible because, although species and regulations may differ, the techniques described are similar worldwide,. The second edition contains a significant expansion of the material included in the first edition. Examples include: high pressure processing; inclusion of additional major crustacean species of commerce; fishery centers and development programs; handling methods on fishing vessels; and new chapters on Toxins, Allergies, and Sensitivities; Composition and Quality; and Risk Management and HACCP; and Processing Fin Fish. The Seafood Trade Review“The authors present valuable technical information and insight for the handling and processing of commercially important species of finfish and shellfish while making the complex understandable. For a technical work, it is an enjoyable read. Every seafood technology or marketing student or professional should add this volume to his or her bookshelves.” (Journal of Aquatic Food Product Technology, 25 December 2013)Table of ContentsPreface and Acknowledgments xiii Contributors xv 1 A History of the Seafood Industry 1 Roy E. Martin The fish curing industry 1 Fish canning 2 Canning salmon 3 The shrimp fishery 3 Canning oysters, clams, and crabs 5 The fish canning industry 6 The haddock fishery 8 Early Pacific fisheries 9 The menhaden fishery 10 The whaling industry 11 An overview of our heritage 12 Further reading 12 2 Harvesting Techniques 14 George J. Flick, Jr. Classification of harvesting techniques 14 Nets 15 Trap and gear pot 20 Hook-and-line fishing 22 Shellfish dredging and scooping gear 24 Hand picking 25 Fishing optimization 25 Miscellaneous and experimental gear 25 Acknowledgment 26 Further reading 26 3 Groundfish 27 George J. Flick, Jr., and Laura S. Douglas Introduction 27 Historical perspective 28 East Coast fishing industry: a historical perspective 28 West Coast fishing industry: a historical perspective 30 Species 32 East Coast 32 West Coast 41 Acknowledgments 44 References 45 Webliography 45 4 Pelagic Fish 48 Laura S. Douglas Introduction 48 Species 49 Herrings, sardines, and anchovies 49 Tunas, bonitos, and billfishes 50 Miscellaneous pelagic fishes 52 Physical adaptation 53 Musculature 54 Preservation 54 Maine sardines 55 Brisling and sild (formerly Norway sardines) 55 Portuguese sardines 56 Tuna 56 Mackerel 56 Anchovies, Mediterranean style 57 Menhaden 57 Nutritional value 57 Labeling 58 Sardines and sardine-like products 58 Anchovies 59 Tunas 59 Quality factors 59 Brisling and sild (Norway sardines) 59 Portuguese sardines 59 Tunas 60 Mackerels 60 Anchovies, Mediterranean style 60 Acknowledgments 61 References 61 Webliography 61 5 Major Cultured Species 63 Lori S. Marsh Importance of aquaculture 63 Production environments and systems 63 Pond systems 64 Enclosure and cage systems 64 Flow-through systems 65 Recirculating aquaculture systems 65 Common aquacultured species 65 Carps 66 Oysters 67 Clams, cockles, and arkshells 67 Shrimps and prawns 68 Tilapias 68 Salmons and trouts 69 Conclusions 70 References 70 Webliography 70 6 Shellfish—Mollusks 71 Robin Downey, Lori Marsh, and George J. Flick, Jr. Mollusk farms and fisheries 71 Natural history 71 Feeding 72 The mollusk and public health 72 Conservation regulations 72 West Coast 73 Clam culture operations 73 Geoduck (giant clam) culture operations 73 Mussel culture operations 74 Oyster culture operations 74 Scallop culture operations 75 Abalone 75 Atlantic and Gulf Coasts 76 Surf clams 76 Ocean quahog 77 Hard clam 78 Soft shell clam 79 Scallops 80 Oysters 80 Blue mussel 81 Acknowledgment 81 References 81 Webliography 82 7 Shellfish—Crustaceans 83 Michael J. Oesterling Crabs 84 Blue crab 85 King crab 86 Cancer crabs 88 Shrimp 89 Penaeid shrimp 90 Pandalid shrimp 91 Lobster 92 Spiny lobsters 92 American lobster 93 Further reading 94 8 Underutilized (Latent) Fishery Species 95 Michael Jahncke and Daniel Kauffman History of research programs on underutilized (latent) fishery species 95 Fishery development foundations 96 Saltenstall-Kennedy fishery development funds and sea grant research programs on underutilized (latent) species 97 Examples of past and current underutilized (latent) species development efforts 97 Dogfish 97 Pacific sardine 98 Atlantic red crab 99 Spin-offs from underutilized (latent) species research 99 Nongovernmental organization and consumer pressure for sustainable management 100 Future trends 101 Acknowledgments 101 References 101 Webilography 103 9 Processing Finfish 105 Lori Marsh and George J. Flick, Jr. Filleting 105 Mince 106 Raw materials and sources 106 Separation processes 106 Washing 110 Mince stabilization 110 Mince products 112 Conclusions 114 Batters and breading 114 Mesh 115 Browning rate 115 Moisture and oil absorption 115 Battered and breaded seafoods 115 Quality assurance of battered and breaded seafood products 116 Acknowledgments 117 References 117 Webliography 117 10 Surimi and Fish Protein Isolate 118 Jae W. Park Introduction 118 Manufacturing of surimi 119 Refining 121 Freezing, metal detection, and frozen storage 121 Factors affecting surimi quality 122 Surimi gel preparation and measurement 122 Fish protein isolate 123 What is fish protein isolate? 123 Superior gelling properties of FPI 124 Utilization of surimi and fish protein isolate 124 References 126 11 Waste (By-Product) Utilization 128 Lori Marsh and Peter J. Bechtel Human consumption 129 Mince 129 Roe 130 Fish heads 130 Pharmaceutical nutraceuticals and other products 130 Aquacultural, agricultural, and bulk food uses 131 Fish hydrolysates 131 Fertilizer and compost 131 Nonnutritional uses 132 Biodiesel and fuel 132 Chitin and chitosan 132 Carotenoid pigments 133 Leather and gelatin 133 References 133 12 Processing Mollusks 136 George J. Flick, Jr. Processing for the live market 136 Processing for the fresh market 137 Bivalves 137 Gastropods 138 Further processing 139 Batter and breading operations 139 Freezing 139 Canning 140 Pickled mollusks 142 High pressure processing 142 Irradiation and electron beam 145 Steam tunnel 145 Heat shock 147 Postharvest processes 147 Postharvest processing validation/verification guidance for Vibrio vulnificus and Vibrio parahaemolyticus 148 Flavoring agents from processing effluents 148 Acknowledgment 149 References 149 Further reading 149 13 Processing Crustaceans 151 Lori S. Marsh Crabs 151 Swimming or blue crabs 151 Further processing 153 King crab 153 Dungeness crab 154 Stone crab 154 Jonah crab and rock crab 154 Lobster 155 Shrimp 155 Paste shrimp 155 Cold-water shrimp 156 Warm-water shrimp 156 Shrimp processing on board the capture vessel 156 Crawfish 158 Harvesting crawfish 158 Grading 158 Cooking 158 Packaging 159 Other freshwater crawfish products 159 Acknowledgment 159 References 159 Webliography 160 14 Freshwater Fish 161 Denise Skonberg and Thomas E. Rippen Current status 161 Other fisheries 162 Markets/processing 163 Composition and quality 163 Shelf life 163 Red versus white muscle 163 Nutrient composition 164 Consumer preference 164 Off-flavors 165 Parasites 165 Contaminants 165 Selected species 166 Whitefish 166 Lake whitefish 166 Chubs (lake herring) 166 Other whitefish 166 Yellow perch 167 Walleye 167 Lake trout 168 Smelt 168 Catfish 168 Other species 169 Acknowledgments 170 Further reading 170 Webliography 171 15 Nutrition and Preparation 172 Doris T. Hicks Introduction 172 Make smart choices from every food group 173 Nutrient intake recommendations 173 Major nutrients 173 Protein 173 Fat 174 Water 175 Minerals 175 Trace minerals 177 Vitamins 178 Water-soluble vitamins 179 Nutrition labeling for seafood 180 What you need to know about mercury in fish and shellfish 181 Allergens 182 Buying seafood 182 Whole fish 182 Fish fillets or steaks 182 Shellfish 183 Label-dated seafood 183 Mail-order seafood 183 Handling and storing fresh seafood 183 Buying frozen seafood 184 Preparation 186 Keeping it clean 186 Cooking: general rules 186 Serving seafood 190 Acknowledgment 191 Further reading 191 Webliography 192 16 Species Identification of Seafood 193 LeeAnn Applewhite, Rosalee Rasmussen, and Michael Morrissey Significance of problem 194 Types of species substitution 194 Background 195 Comparison of protein- and DNA-based methods 196 DNA-based methods 196 DNA extraction 196 DNA amplification 197 Post-PCR analysis methods 201 Single-stranded conformational polymorphism 205 General summary of DNA-based methods 207 Current regulatory activity 207 Current commercial applications 209 Online resources 209 Challenges and emerging trends 210 DNA chips 211 Quantitative PCR 211 Electrochemical DNA sensors 212 Conclusions 212 References 212 Further reading 218 Webliography 218 17 Packaging 220 Joseph E. Marcy Why package? 221 Containing and protecting the product 221 Product protection 221 Communication 223 Convenience 224 Package selection 225 Consumer/retail packaging 225 Bulk packaging techniques 227 Handling characteristics of packaging materials 228 Acknowledgment 229 References 229 Further reading 229 18 Freezing 230 Donald E. Kramer, Lyn D. Peters, and Edward Kolbe Factors affecting frozen shelf life 230 Composition 231 Condition of the fish 232 Season of year 233 Rigor mortis 233 Freezing rate 234 Storage temperature 237 Packaging 238 Thawing 244 Temperature indicators 245 Acknowledgment 246 References 246 Further reading 247 19 Handling of Fresh Fish 249 Thomas E. Rippen and Denise Skonberg Review of fish spoilage 249 Bacteria 249 Developing a scombrotoxin (histamine) control plan 250 Temperature effect 255 Ice advantages and uses 255 Ice in retail display cases 257 Other cooling systems 257 Bruises and cuts 257 Bacterial contamination 258 Washing and sanitizing 259 Further reading 259 20 Shellfish—Biological Safety 261 George J. Flick, Jr., and Linda Ankenman Granata Shrimp 261 Shrimp production 262 Raw and processed shrimp 263 Ice storage of shrimp 264 Oysters 264 Postprocessing treatments of oysters 268 Mussels 269 Hepatitis A 269 Toxins 270 Parasites 271 Conclusions 272 References 272 21 Allergens, Decomposition, and Toxins 278 Sherwood Hall Allergens 279 Decomposition 279 Biogenic amines 280 Seafood toxins 281 Some useful resources 282 Shellfish toxins and primary accumulation 282 Toxins that can be accumulated from plankton but are of uncertain risk to consumers 284 Palytoxins and Ostreopsis toxins 285 Pufferfish, intrinsic toxicity, and toxicity of uncertain origin 285 Distribution 286 Concepts and strategies for managing seafood toxins 286 Sampling, sample preparation, and the significance of a sample 289 Detection methods for toxicity monitoring 289 Elimination 292 History 292 Summary 293 References 293 Further reading 296 22 Cleaning and Sanitation 297 Nina Gritzai Parkinson Cleaning 298 Surfaces to be cleaned 298 Nonfood-contact surfaces 298 Type of soil 298 Water properties 299 Temperature 299 Equipment and resources 300 Factors to consider when selecting the cleaning compound 300 Sanitizing 301 Chemical factors 302 Biological factors 303 Sanitizers 303 Iodine compounds 304 Quaternary ammonium compounds 304 Acid-anionic surfactants 305 Fatty acid sanitizers 305 Ozone 305 Peroxyacetic acid or peracetic acid solutions 305 Writing sanitation standard operating procedures 305 Acknowledgments 306 Further reading 306 Webliography 307 23 Implementing the Seafood HACCP Regulation 308 Pamela D. Tom Overview of the seafood HACCP regulation and principles 308 HACCP training 311 Internet HACCP resources 312 Hazards guide 313 Generic HACCP plans and forms 314 Encore manual 314 Discussion list 315 HACCP inspection 315 Monitoring sanitation control procedures 316 Webliography 316 24 Aquaculture 318 Brian G. Bosworth History of aquaculture 318 Types of aquaculture 319 Advantages and disadvantages of aquaculture 319 Basic requirements of aquaculture 320 Aquaculture production 321 Worldwide 321 United States 322 Culture systems and techniques 322 Catfish 322 Salmon and trout 323 Carp 324 Shrimp 324 Crawfish 324 Oysters 325 Aquatic plants and algae 325 Current issues related to aquaculture production 325 Future of aquaculture 326 Acknowledgment 326 References 326 25 Waste Treatment 327 Gregory D. Boardman Seafood wastewater 327 Pollution parameters 328 Wastewater guidelines 330 Direct discharge 331 Municipal discharge 333 Waste treatment 334 In-plant controls 334 Reuse and recycling 336 Segregation of waters 337 End-of-pipe treatment 337 Residuals management 344 Conclusions 345 Acknowledgment 346 References 346 Further reading 347 26 Fish Meal and Oil 348 Anthony P. Bimbo Introduction 348 Production of fish meal 353 Raw material 353 Harvesting 354 Unloading 354 Cooking 355 Pressing 356 Drying 356 Antioxidant addition 357 Storage and shipping 359 Production of crude fish oil 359 Solids removal 360 Oil–water separation 360 Polishing or oil purification 360 Production of stickwater concentrate 360 Evaporation 360 Other production methods 361 Dry rendering 361 Various silage products 361 Hydrolyzates 362 Pollution control 362 Water effluent 363 Gaseous effluent 363 Markets 364 Fish meal 364 Crude fish oil 364 Global aquaculture market 368 References 371 Further reading 373 Webliography 373 27 Regulations 374 Roy E. Martin Food and Drug Administration 374 Common or usual names 375 Imitations 376 Poisonous and deleterious substances 378 Good manufacturing practices 379 Revision of umbrella GMPs 380 Emergency permit control 380 Labeling 380 Nutrient content descriptors 383 Other definitions 384 “Fresh” 385 Health claims 385 Ingredient labeling 386 Advertising 386 Enforcement 386 Mandatory seafood inspection 387 Imports 389 Bioterrorism 390 Exports 391 Fines 391 National Marine Fisheries Service 391 Inspections 392 Lacey Act 393 Penalties 394 Questions and answers concerning the Lacey Act 395 US Customs 395 Bulk containers 395 Other legislation 396 Magnuson Fishery Conservation and Management Act 396 Optimum yield 396 Anadromous Fish Conservation Act 398 State regulations 400 Interstate Shellfish Sanitation Conference 401 Federal Trade Commission 401 False or misleading 401 Substantiation 401 Appendix 402 NMFS Inspection Services 402 Technical Assistance and Sanitary-Inspected Fish Establishment Services 402 Packed Under Federal Inspection Service 402 Product Grading Service 402 Lot Inspection Service 402 Further reading 403 28 Smoked, Cured, and Dried Fish 404 George J. Flick, Jr., and David D. Kuhn Economic importance 405 Principles of smoking, drying, and curing 405 Smoked fish processing 406 Purchasing and receiving 407 Raw material storage 407 Raw material preparation 408 Salting 409 Drying fish 413 Smoking 415 Cooling 419 Spoilage and contamination of smoked fish 420 Effect of smoking on composition 421 Dried salted fish 422 Dried fish 422 Pickled fish 423 Government regulations 423 Personnel 423 Quality control 425 Acknowledgment 425 References 425 Further reading 426 29 Transportation, Distribution, Warehousing, and Food Security 427 Roy E. Martin Transportation 427 Delivery equipment design and construction 428 Preloading controls 428 Loading controls 429 Unloading controls 429 Special concerns: Railcars 430 Special concerns: Air shipping 432 Fish and seafood acceptance by air carriers 435 Factors involved in packaging design 436 Transportation from packing house to airport 437 Air waybill 437 Air waybill requirements for dry ice 437 Distributors that take ownership of product 438 Organization and programs 438 Checkpoints and additional guides 438 Warehousing 440 Buildings and grounds 440 Fixtures and equipment 441 Sanitary facilities 441 Sanitary operations 442 Procedures and controls 443 Personnel 444 Temperature control and handling practices 445 Food security guidelines 447 Supervision 448 Recall strategy 448 Evaluation program 448 Personnel 448 Facility 450 Operations 451 Security of water and utilities 452 Security of ventilation system (where applicable) 452 Mail/packages 453 Access to computer systems 453 Further reading 453 Index 455

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Book SynopsisBeverage Industry Microfiltration covers the engineering basics of microfiltration and gives a detailed understanding of the filtration media, filter formats, and equipment. The proper operation and monitoring of filtration processes are fully covered.Trade Review"This is the first text completely dedicated to microfillration within the beverage industry." (Beverage and Food World, April 2009) "This book is a comprehensive guide and learning tool with regard to micro-filtration in the beverage industry." (Food and Beverage Reporter , July 2009) "This book is a one-stop source for quality information on beverage microfiltration and will be a valuable tool for all brewers working in large or small breweries and brewpubs … .I highly recommend a look at this book." (Brewer & Distiller, March 2009) "Whether used as a primer for water treatment professionals, specifying engineers or beverage plant managers applying microfiltration — or simply as a refresher course — Starbard's book will likely prove to be a useful reference and office/professional bookshelf addition." (Water Technology, January 2009) "A comprehensive treatment of all aspects of microfiltration specifically written for the beverage industry. This book is a one-stop source for quality information on beverage microfiltration and will be a valuable tool for all brewers working in large or small breweries and brewpubs. The book will be valuable as a reference, but it should also be on every brewer's must-read list. I found the author's knowledge of all aspects of beverage filtration to be first–rate … .It also has an excellent glossary and a full and accurate index. I highly recommend a look at this book." (Master Brewers Association of Americas, December 2008)Table of ContentsPreface ix 1 Introduction 3 Introduction 3 Principles of Filtration 6 Beverage Contaminants 19 Plugging Component Analysis 31 FDA CFR 21 Guidelines 34 2 Cartridge Filters 37 Cartridge Filters 37 System Operation 72 Common Cartridge Failure Modes 107 3 Sheet and Lenticular Filters 111 Filtration Media 111 Sheet Filters 116 Lenticular Filters 123 Manufacturers and Distributors 129 4 Bag Filters 131 Bag Filters 131 System Operation 137 Bag Filter Manufacturers and Distributors 140 5 Crossflow (Tangential Flow Filtration) Systems 141 Crossflow Systems 141 Crossflow Formats and Media 143 System Operation 148 6 Filtration System Selection and Design 153 Determining the Filtration Stage(s) 154 Determining the Format of Filtration 159 System Sizing 160 Auxiliary Equipment Design and Selection 170 Parallel Filter Skids 173 CIP Design 175 System Manufacturers and Suppliers 175 7 General Industry Filtration Processes 177 Bottle Washing 177 Facilities Water 178 Steam 179 Microfiltration in the Lab 179 Gas Filtration 181 Vent Filtration 183 CIP Solutions and Chemicals 184 8 Wine Industry 187 Clarification 188 Prefiltration 193 Final Filtration 193 Gas and Air Filtration 194 Specialty Applications 196 Process Testing: Filterability (Fining) Index 201 Miscellaneous Considerations 202 9 Beer Industry 207 Clarification and Trap Filtration 208 Prefiltration 209 Final Filtration 210 CO2 Filtration 210 Specialty Applications 212 Miscellaneous Considerations 212 10 Bottled Water Industry 215 Clarification 216 Prefiltration 219 Final Filtration 220 Cryptosporidium and Giardia Control 220 Ozonation 221 Specialty Products 222 Process Testing: Silt Density Index (SDI) 222 RO and Distilled Water 227 Bottled Water Industry Standards 227 11 Spirits Industries 231 Particle Filtration 231 Microbial Filtration 232 Emerging Products 233 Miscellaneous Considerations 234 12 Dairy Industry 237 Microfiltration for Increased Shelf Life 237 Microfiltration in Conjunction with UF and RO 238 Specialty Applications 238 Dairy Tank Vent Filtration 239 13 Soft and Sports Drinks Industries 241 Soft Drinks 241 Sports Drinks 242 14 Juice Industry 245 15 Flavor, Neutraceutical, and Niche Applications 247 Flavorings 247 Ready-to-Drink Teas and Coffee Beverages 248 Sucrose and Liquid Sugar or Sugar Substitute Filtration 248 Vinegar 248 Peppermint and Spearmint Oils 249 Seafood Broths and Juices 249 Honey 249 Olive Oil 250 Appendix 251 Bibliography 255 Glossary 257 Index 273

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Book SynopsisAntioxidants and Functional Components in Aquatic Foods compiles for the first time the past and present research done on pro and antioxidants in aquatic animals. The book addresses an area of extreme importance for aquatic foods, since lipid oxidation leads to such a large number of quality problems.Table of ContentsList of contributors ix Preface xi 1 Oxidation in aquatic foods and analysis methods 1 Magnea G. Karlsdottir, Holly T. Petty , and Hordur G. Kristinsson 1.1 Introduction 1 1.2 Analysis of lipid oxidation 2 1.3 Conclusions 16 References 16 2 Protein oxidation in aquatic foods 23 Caroline P. Baron 2.1 Introduction 23 2.2 Mechanisms involved in protein oxidation 24 2.3 Impact of protein oxidation on aquatic food 30 2.4 Case studies 33 2.5 Conclusions and perspectives 38 References 38 3 Influence of processing on lipids and lipid oxidation in aquatic foods 43 Sivakumar Raghavan and Hordur G. Kristinsson 3.1 Effect of freezing on lipid oxidation 43 3.2 Effect of salting and drying on lipid oxidation 49 3.3 Effect of fermentation on lipid oxidation 53 3.4 Effect of smoking on lipid oxidation 55 3.5 Effect of high-pressure processing on lipid oxidation 58 3.6 Effect of irradiation on lipid oxidation 61 3.7 Effect of microwave processing on lipid oxidation 63 3.8 Effect of modified atmosphere on lipid oxidation 65 3.9 Effect of pH shift extraction method on lipid oxidatio 67 3.10 Effect of canning on lipid oxidation 70 References 73 4 Strategies to minimize lipid oxidation of aquatic food products post harvest 95 Huynh Nguyen Duy Bao and Toshiaki Ohshima 4.1 Introduction 95 4.2 Lipid oxidation and quality deterioration in post-harvest aquatic food products 96 4.3 Post-harvest control of oxidative deterioration in aquatic food products 106 4.4 Conclusions and prospects 117 References 118 5 Antioxidative strategies to minimize oxidation in formulated food systems containing fish oils and omega-3 fatty acids 127 Charlotte Jacobsen, Anna Frisenfeldt Horn, Ann-Dorit Moltke Sørensen, K. H. Sabeena Farvin, and Nina Skall Nielsen 5.1 Introduction 127 5.2 The lipid oxidation process 128 5.3 Factors affecting lipid oxidation in omega-3-enriched foods 129 5.4 Introduction to antioxidants 131 5.5 Antioxidant effects in different omega-3-enriched food products 132 5.6 Other strategies to protect omega-3 products against oxidation 145 5.7 Conclusions 145 References 146 6 Methods for assessing the antioxidative activity of aquatic food compounds 151 Holmfridur Sveinsdottir, Patricia Y. Hamaguchi, Hilma Eidsdottir Bakken, and Hordur G. Kristinsson 6.1 Background 151 6.2 Oxidation and antioxidants 153 6.3 Methods for determining antioxidant activity 157 References 169 7 Influence of fish consumption and some of its individual constituents on oxidative stress in cells, animals, and humans 175 Britt Gabrielsson, Niklas Andersson, and Ingrid Undeland 7.1 Introduction 175 7.2 What is oxidative stress? 176 7.3 Why is oxidative stress of importance and how does it link to diet? 177 7.4 How is oxidative stress measured? 178 7.6 Effects of fish intake on biomarkers used to evaluate oxidative stress 195 7.7 Methodological considerations 200 7.8 Conclusion and need for future studies 202 References 204 8 Marine antioxidants: polyphenols and carotenoids from algae 219 Kazuo Miyashita 8.1 Introduction 219 8.2 Chain-breaking antioxidants 220 8.3 Antioxidants and their beneficial health effects 221 8.4 Seaweeds as a rich source of antioxidants 222 8.5 Algal polyphenols 222 8.6 Marine carotenoids 224 8.7 Antioxidant activity of carotenoids 225 8.8 Astaxanthin and fucoxanthin 226 8.9 Conclusions 228 References 229 9 Fish protein hydrolysates: production, bioactivities, and applications 237 Soottawat Benjakul, Suthasinee Yarnpakdee, Theeraphol Senphan, Sigrun M. Halldorsdottir, and Hordur G. Kristinsson 9.1 Introduction 237 9.2 Source of fish protein hydrolysates 238 9.3 Production of fish protein hydrolysate 241 9.4 Properties of hydrolysate 255 9.5 Applications of fish protein hydrolysates 263 References 266 10 Antioxidant properties of marine macroalgae 283 Tao Wang, Rosa Jonsdottir, Gudrun Olafsdottir, and Hordur G. Kristinsson 10.1 Introduction 283 10.2 Antioxidant properties of algal polyphenols 284 10.3 Antioxidant activity of algal sulfated polysaccharides 298 10.4 Antioxidant activities of fucoxanthin 302 10.5 Antioxidant activities of sterols from marine algae 304 10.6 Antioxidant activities of peptides derived from marine algae 306 10.7 Antioxidant activity of mycosporine-like amino acids 307 10.8 Concluding remarks 310 References 311 Index 319

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Book SynopsisHandbook of Vegetables and Vegetable Processing serves as a reference handbook containing latest developments and advances in this fast growing field. The book can be considered as a companion to Hui′s popular Handbook of Fruits and Fruit Processing (2006).Table of ContentsPrefacex. List of Contributors. Part 1. Biology, Biochemistry, Nutrition, Microbiology and Genetics. 1. Biology and Classification of Vegetables (Theodore J.K. Radovich). 2. Biochemistry of Vegetables: Major Classes of Primary (carbohydrates, amino acids, fatty acids, vitamins and organic acids) and Secondary Metabolites (terpenoids, phenolics, alkaloids and sulphur containing compounds) in Vegetables (N. Hounsome and B. Hounsome). 3. Flavor and Sensory Characteristics of Vegetables (Peter K.C. Ong and Shao Quan Liu). 4. Genetic Engineering of Vegetable Crops (Jiwan S. Sidhu and Sudarshan Chellan). 5. Nutritional Profile of Vegetables and its significance to Human Health (Masood Sadiq Butt and Muhammad Tauseef Sultan). 6. Bioactive phytochemicals in vegetables (Fereidoon Shahidi, Anoma Chandrasekara and Ying Zhong). 7. Microbiology of Fresh and Processed Vegetables (Annemarie L. Buchholz, Gordon R. Davidson and Elliot T. Ryser). Part II. Postharvest technology and Storage Systems. 8. Postharvest handling systems and storage (PS Raju, OP Chauhan and AS Bawa). 9. Postharvest Physiology of Vegetables (Peter M.A. Toivonen). Part III. Processing and Packaging of Vegetables. 10. Fresh cut vegetables (W. Krasaekoopt and B. Bhandari). 11. Principles of Vegetable Canning (Dharmendra K. Mishra and Nirmal K. Sinha). 12. Refrigeration and Freezing Preservation of Vegetables (Kasiviswanathan Muthukumarappan and Brijesh Tiwari). 13. Drying of Vegetables: Principles and Dryer Design (Jasim Ahmed). 14. Drying Vegetables: new technology, equipment and examples (E. Özgül Evranuz). 15. Minimal Processing and Novel Technologies Applied to Vegetables (Jasim Ahmed and Tanweer Alam). 16. Processing of Vegetable Juice and Blends (James Wu and S–C Chen). 17. Vegetable fermentation and pickling (Nejib Guizani). 18. Vegetables: Parts, Herbs and Essential Oils (Sri Yuliani and Bhesh Bhandari). 19. Processing and Computer Technology (Gokhan Bingol and Y. Onur Devres). 20. Packaging for Fresh Vegetables and Vegetable Products (Melvin A. Pascall). 21. Waste Management and Utilization in Vegetable Processing (Dalbir S. Sogi and Muhammad Siddiq). Part IV. Product and Food Plant safety and HACCP. 22. Controlling Food Safety Hazards in the Vegetable Industry The HACCP Approach (Luke F. LaBorde). 23. Good Agricultural Practices and Good Manufacturing Practices for Vegetable Production (Elizabeth A. Bihn and Stephen Reiners). 24. Microbial Safety of Fresh and Processed Vegetables (Jaheon Koo). Part V. Commodity Processing. 25. Asparagus, Broccoli and Cauliflower: Production, quality and processing (Paramita Bhattacharjee and Rekha S.Singhal). 26. Avocado: Production, Quality and Major Processed Products (Tasleem Zafar and Jiwan S. Sidhu). 27. Dry Beans?Production, Processing, and Nutrition (Muhammad Siddiq, Masood Sadiq Butt, and Muhammad Tauseef Sultan). 28. Carrots (B.C. Sarkar and H. K. Sharma). 29. Chili, Peppers and Paprika (Lillian G. Po). 30. Peas, Sweet Corn, and Green Beans (Muhammad Siddiq and Melvin A. Pascall). 31. Garlic and Onion: Production, Biochemistry and Processing (Wieslaw Wiczkowski). 32. Edible Mushrooms: Production, Processing and Quality (Ramasamy Ravi and Muhammad Siddiq). 33. Table olives and Olive oil: Production, processing, composition and nutritional qualities (Kostas Kiritsakis, Apostolos (Paul) Kiritsakis, Elena Manousaki–Karacosta, and Fivos Genigeorgis). 34. Potatoes: Production and Major Processed Products (Edgar Po and Nirmal K Sinha). 35. Green Leafy Vegetables: Spinach and Lettuce (Gurbuz Gunes and Esra Dogu). 36. Sweetpotatoes (V. D. Truong, R. Y. Avula, K. Pecota and C. G. Yencho). 37. Tomato Processing, Quality, and Nutrition (Ali Motamedzadegan and Hoda Shahiri Tabarestani). Index.

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Book SynopsisPart of the IFT (Institute of Food Technologists) series, this book discusses multiphysics modeling and its application in the development, optimization, and scale-up of emerging food processing technologies. The book covers recent research outcomes to demonstrate process efficiency and the impact on scalability, safety, and quality, and technologies including High Pressure Processing, High Pressure Thermal Sterilization, Radiofrequency, Ultrasound, Ultraviolet, and Pulsed Electric Fields Processing. Ideal for food and process engineers, food technologists, equipment designers, microbiologists, and research and development personnel, this book covers the importance and the methods for applying multiphysics modeling for the design, development, and application of these technologies.Table of ContentsPreface ix Contributors xiii 1. Introduction to Innovative Food Processing Technologies: Background, Advantages, Issues, and Need for Multiphysics Modeling 3Gustavo V. Barbosa-Cánovas, Abdul Ghani Albaali, Pablo Juliano, and Kai Knoerzer 2. The Need for Thermophysical Properties in Simulating Emerging Food Processing Technologies 23Pablo Juliano, Francisco Javier Trujillo, Gustavo V. Barbosa-Cánovas, and Kai Knoerzer 3. Neural Networks: Their Role in High-Pressure Processing 39José S. Torrecilla and Pedro D. Sanz 4. Computational Fluid Dynamics Applied in High-Pressure Processing Scale-Up 57Cornelia Rauh and Antonio Delgado 5. Computational Fluid Dynamics Applied in High-Pressure High-Temperature Processes: Spore Inactivation Distribution and Process Optimization 75Pablo Juliano, Kai Knoerzer, and Cornelis Versteeg 6. Computer Simulation for Microwave Heating 101Hao Chen and Juming Tang 7. Simulating and Measuring Transient Three-Dimensional Temperature Distributions in Microwave Processing 131Kai Knoerzer, Marc Regier, and Helmar Schubert 8. Multiphysics Modeling of Ohmic Heating 155Peter J. Fryer, Georgina Porras-Parral, and Serafim Bakalis 9. Basics for Modeling of Pulsed Electric Field Processing of Foods 171Nicolás Meneses, Henry Jaeger, and Dietrich Knorr 10. Computational Fluid Dynamics Applied in Pulsed Electric Field Preservation of Liquid Foods 193Nicolás Meneses, Henry Jaeger, and Dietrich Knorr 11. Novel, Multi-Objective Optimization of Pulsed Electric Field Processing for Liquid Food Treatment 209Jens Krauss, Özgür Ertunç, Cornelia Rauh, and Antonio Delgado 12. Modeling the Acoustic Field and Streaming Induced by an Ultrasonic Horn Reactor 233Francisco Javier Trujillo and Kai Knoerzer 13. Computational Study of Ultrasound-Assisted Drying of Food Materials 265Enrique Riera, José Vicente García-Pérez, Juan Andrés Cárcel, Victor M. Acosta, and Juan A. Gallego-Juárez 14. Characterization and Simulation of Ultraviolet Processing of Liquid Foods Using Computational Fluid Dynamics 303Larry Forney, Tatiana Koutchma, and Zhengcai Ye 15. Multiphysics Modeling of Ultraviolet Disinfection of Liquid Food—Performance Evaluation Using a Concept of Disinfection Efficiency 325Huachen Pan 16. Continuous Chromatographic Separation Technology—Modeling and Simulation 335Filip Janakievski 17. The Future of Multiphysics Modeling of Innovative Food Processing Technologies 353Peter J. Fryer, Kai Knoerzer, and Pablo Juliano Index 365

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Book SynopsisFeaturing authors from academia as well as industry, this book provides a broad view of carbohydrates influencing digestive health. Part 1 is a general overview of carbohydrates that function as prebiotics or fermentable carbohydrates. Part 2 is a more in depth examination of specific carbohydrates for digestive health and applications.Table of ContentsPreface ix Contributors xi Chapter 1 Introduction to Fiber and Nondigestible Carbohydrates: Definition, Health Aspects, and Perspectives 1Teri M. Paeschke and William R. Aimutis Chapter 2 The Gastrointestinal Tract and Its Microflora 15William R. Aimutis and Kayla Polzin Chapter 3 The Immunomodulatory Effects of Dietary Fiber and Prebiotics in the Gastrointestinal Tract 37Marie-Claire Arrieta, Jon Meddings, and Catherine J. Field Chapter 4 Lower Gut Hormones and Health Effects Associated with Consumption of Fermentable Fibers 79Michael J. Keenan, Jun Zhou, Reshani Senevirathene, Marlene Janes, and Roy J. Martin Chapter 5 Animal, In Vitro, and Cell Culture Models to Study the Role of Dietary Fibers in the Gastrointestinal Tract of Humans 97Trevor A. Faber and George C. Fahey, Jr. Chapter 6 Impact of Fiber on Gastrointestinal Microbiota 125Koen Venema Chapter 7 Fermentable Carbohydrates and Digestive Health 165Joanne Slavin Chapter 8 Overview of Dietary Fiber and its Influence on Gastrointestinal Health 185Devin J. Rose and Bruce R. Hamaker Chapter 9 Toward Second-Generation Carbohydrate Functional Food Ingredients 223Robert A. Rastall Chapter 10 Whole Grains and Digestive Health 245Isabel Bondia-Pons, Jenni Lappi, Emilia Selinheimo, Marjukka Kolehmainen, Hannu Mykkänen, and Kaisa Poutanen Chapter 11 Fermentability of Polydextrose, Resistant Maltodextrin, and Other Soluble Fibers: Prebiotic Potential 273Maria Stewart Chapter 12 Development and Evaluation Bimuno® a Novel Second-Generation PrebioticGalactooligosaccharide Mixture 295George Tzortzis Chapter 13 Concluding Remarks: Gastrointestinal Health and Nondigestible Carbohydrates 313William R. Aimutis and Teri M. Paeschke Appendix Nondigestible Carbohydrates: Structure and Sources 321 Index 331

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Book SynopsisAnalysis of Endocrine Disrupting Compounds in Food provides unique and comprehensive professional reference source covering most recent analytical methodology of endocrine disrupting compounds in food. Editor Nollet and his team of international contributors address most recent advances in analysis of endocrine disrupting chemicals in food.Trade Review Table of ContentsPreface. List of contributors. Chapter 1 Endocrine-Disrupting Chemicals. What? Where? (Guang-Guo Ying). Chapter 2 Analysis of PCBs in Food (Manuela Melis and Ettore Zuccato). Chapter 3 Analysis of Dioxins and Furans (PCDDs and PCDFs) in Food (Luisa R. Bordajandi, Belén Gómara, and María José González). Chapter 4 Analysis of Organochlorine Endocrine-Disrupter Pesticides in Food Commodities (M.J. Gómez, M.A. Martínez-Uroz, M.M. Gómez-Ramos, A. Agüera, and A.R. Fernández-Alba). Chapter 5 Pesticides: Herbicides and Fungicides (Ivan P. Roman Falco, Lorena Vidal, and Antonio Canals). Chapter 6 Pesticides: Organophosphates (Juan F. García-Reyes, Bienvenida Gilbert-López, and Antonio Molina-Díaz). Chapter 7 Phytoestrogens (Ashok K. Singh and Leo M.L. Nollet). Chapter 8 Mycoestrogens (Jean-Denis Bailly). Chapter 9 Analysis of Hormones in Food (John L. Zhou and Zulin Zhang). Chapter 10 Phthalates (Jiping Zhu, Rong Wang, Yong-lai Feng, and Xu-liang Cao). Chapter 11 Organotin Compounds Analysis (Maw-Rong Lee and Chung-Yu Chen). Chapter 12 Determination of Heavy Metals in Food by Atomic Spectroscopy (Joseph Sneddon). Chapter 13 Surfactants (Bing Shao). Chapter 14 Polybrominated Biphenyls (Antonia María Carro Díaz and Rosa Antonia Lorenzo Ferreira). Chapter 15 Bisphenol A (Ana Ballesteros-Gómez and Soledad Rubio). Chapter 16 Perfluoroalkylated Substances (Leo M.L. Nollet). Chapter 17 Flame Retardants (D. Lambropoulou, E. Evgenidou, Ch. Christophoridis, E. Bizani, and K. Fytianos). Chapter 18 Personal Care Products (Guang-Guo Ying). Chapter 19 Polycyclic Aromatic Hydrocarbons (Peter šimko). Chapter 20 Pentachlorophenol, Benzophenone, Parabens, Butylated Hydroxyanisole, Styrene (Leo M.L. Nollet). Index.

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Book SynopsisImprove your product development success ratio! This IFT Basic Symposium is the collective work of a team of seasoned food industry consultants whose experiences and observations provide a how to guide of successful product and process development. Their information-packed presentations will deepen and broaden the food technologist''s knowledge of food product development to the sphere beyond the laboratory. Authors address the following key components of product development: Managing the Product Development Process, Consumer & Market Research, Making It Happen, Cost & Pricing A case study and several short case history lessons illuminate product development from perspectives that include consumer and marketing needs, manufacturing ramifications, communication issues, food safety systems, shelf life techniques, and distribution elements.Trade Review"This is one of the IFT Basic Symposium Series. The 198 pages, in 14 chapters, were written by eight experts - new product development giants. These contents originate from a series of structured courses with emphasis on personal experience, practical and realistic case studies, and many tangible examples" (Food & Beverage Reporter, April 2004)Table of ContentsContributors. Foreword. Preface. Acknowledgments. 1 Effective Communication. 2 Focusing on the Participants: When and How To Involve Them. 3 Managing the Product Development Process. 4 Organizing Human Resouces: By Project? By Discipline? As a Matrix? 5 Product Life Cycle: Consumer and Market Research. 6 Shelf Life Considerations and Techniques. 7 Product and Concept Testing: Methods and Cost Control. 8 Case Study: Introducing a New Flavor and Color Ingredient. 9 Food Safety Systems: Anticipating Production and Integration into the Process. 10 Some Lesson Vignettes from Focus Groups and Other Market Research. 11 Equipment Integration in the Process: Patent Questions and Vendor Confidentiality. 12 The Role of Food Packaging in Product Development. 13 Contract Packaging ot In-House Manufacturing? 14 Initial and Progressive Cost Estimates. Index.

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Book Synopsis

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Book SynopsisThis current, comprehensive book provides an updated treatment of molecular gas dynamics topics for aerospace engineers, and is aimed at graduate students, engineers, and scientists. It features an explanation of the direct simulation Monte Carlo (DSMC) method, a numerical technique based on molecular simulation, through equations, algorithms, and physical models.Table of ContentsPart I. Theory: 1. Kinetic theory; 2. Quantum mechanics; 3. Statistical mechanics; 4. Finite-rate processes; Part II. Numerical Simulation: 5. Relations between molecular and continuum gas dynamics; 6. Direct simulation Monte Carlo (DSMC); 7. DSMC models for nonequilibrium thermochemistry.

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Book SynopsisThis book comprehensively reviews research on new developments in all areas of food chemistry/science and technology.Trade Review“The editors provide a wide-ranging review that imparts an historical prospective to contemporary innovative food science research and development efforts and challenges.” (Journal of Aquatic Food Product Technology, 25 December 2013)Table of ContentsList of Contributors 1 Food Chemistry and Technology Visakh P.M., Sabu Thomas, Laura B. Iturriaga and Pablo Daniel Ribotta 1.1 Food Security 1 1.2 Nanotechnology in Food Applications 4 1.3 Frozen Food and Technology 5 1.4 Chemical and Functional Properties of Food Components 7 1.5 Food: Production, Properties and Quality 8 1.6 Safety of Enzyme Preparations Used in Food 10 1.7 Trace Element Speciation in Food 11 1.8 Bio-nanocomposites for Natural Food Packaging 13 References 14 2 Food Security: A Global Problem 19 Donatella Restuccia, Umile Gianfranco Spizzirri, Francesco Puoci, Giuseppe Cirillo, Ortensia Ilaria Parisi, Giuliana Vinci and Nevio Picci 2.1 Food Security: Definitions and Basic Concepts 20 2.2 Main Causes of Food Insecurity 27 2.3 The Food Insecurity Dimension 50 2.4 Conclusions 93 References 95 3 Nanotechnology in Food Applications 103 Rui M. S. Cruz, Javiera F. Rubilar, Igor Khmelinskii and Margarida C. Vieira 3.1 What is Nanotechnology? 103 3.2 Food Formulations 105 3.3 Food Packaging 107 3.4 Regulation Issues and Consumer Perception 115 Acknowledgements 116 References 116 4 Frozen Food and Technology 123 Elisabete M. C. Alexandre, Teresa R. S. Brandão and Cristina L. M. Silva 4.1 Introduction 124 4.2 Treatments: Pre-freezing 125 4.3 Freezing Process 129 4.4 Freezing Methods and Equipment 131 4.5 Effect of Freezing and Frozen Storage on Food Properties 142 4.6 Final Remarks 146 References 147 5 Chemical and Functional Properties of Food Components 151 Campos-Montiel R. G., Pimentel-González D. J. and Figueira A. C. 5.1 Introduction 151 5.2 Functional and Chemical Properties of Food Components 152 5.3 Nutritional Value and Sensory Properties of Food 168 5.4 Postharvest Storage and Processing 174 5.5 Conclusion 177 Acknowledgements 178 References 178 6 Food: Production, Properties and Quality 185 Yantyati Widyastuti, Tatik Khusniati and Endang Sutriswati Rahayu 6.1 Introduction 185 6.2 Food Production 186 6.3 Factors Affecting Production and Improvement of Food 187 6.4 Food Properties 196 6.5 Food Quality 197 References 199 7 Regulatory Aspects of Food Ingredients in the United States: Focus on the Safety of Enzyme Preparations Used in Food 201 Shayla West-Barnette and Jannavi R. Srinivasan 7.1 Introduction 202 7.2 Regulatory History of Food Ingredients: Guided by Safety 202 7.3 Scientific Advancement as Part of the Regulatory History of Enzyme Preparations 206 7.4 Safety Evaluation of Enzyme Preparations 216 7.5 Conclusion 223 Acknowledgements 223 References 223 8 Trace Element Speciation in Food 227 Paula Berton, Estefania M. Martinis and Rodolfo G. Wuilloud 8.1 Introduction 228 8.2 Implications of Toxic Elements Speciation for Food Safety 230 8.3 Elemental Species and Its Impact on the Nutritional Value of Food 238 8.4 Elemental Species in Food Processing 243 8.5 Potential Functional Food Derived from Health Benefits of Elemental Species 246 8.6 Analytical Methods for Food Elemental Speciation Analysis 249 8.7 Conclusions 256 References 257 9 Bionanocomposites for Natural Food Packing 265 Bibin Mathew Cherian, Gabriel Molina de Olyveiro, Ligia Maria Manzine Costa, Alcides Lopes Leäo, Marcia Rodrigues de Morais Chaves, Sivoney Ferreira de Souza and Suresh Narine 9.1 Introduction 266 9.2 Natural Biopolymer-based Films 267 9.3 Modification of Film Properties 274 9.4 Environmental Impact of Bionanocomposites Materials 290 9.5 Conclusions and Future Perspectives 294 References 294 Index 301

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Book SynopsisThis book comprehensively reviews research on new developments in all areas of food chemistry/science and technology.Table of ContentsPreface xiii List of Contributors xvii 1 Recent Advances in Food Science and Nutrition: State of Art, New Challenges and Opportunities 1 Visakh. P.M., Laura B. Iturriaga and Pablo Daniel Ribotta 1.1 Potato Production, Composition and Starch Processing 2 1.2 Milk and Different Types of Milk Products 4 1.3 Processing and Preservation of Meat, Poultry and Seafood 5 1.4 Food Ingredients 7 1.5 Fruits and Fruit Processing 7 1.6 Antioxidant Activity of Phytochemicals and Their Method of Analysis 9 1.7 Indispensable Tools in Food Science and Nutrition 10 1.8 Transformation of Food Flavours Due to Industrial Processing Elaboration 11 1.9 New Trends in Sensory Characterization of Food Products 12 1.10 Effect of Food Processing on Bioactive Compounds 13 1.11 Recent Advances in Storage Technologies for Fresh Fruits 14 1.12 Ultrasound Applications in Food Technology 16 References 17 2 Potato: Production, Composition and Starch Processing 23 Narpinder Singh, Amritpal Kaur, Khetan Shevkani and Rajarathnam Ezekiel 2.1 Introduction 24 2.2 Composition 24 2.3 Starch Production 34 2.4 Starch Properties 36 References 41 3 Milk and Different Types of Milk Products 49 Yantyati Widyastuti and Andi Febrisiantosa 3.1 Introduction 49 3.2 Milk Production and Quality 51 3.3.1 Effect of Animal Diet on Milk Productivity 51 3.2.2 Organic Milk 56 3.3 Types of Milk Products 56 3.3.1 Liquid Milk as Beverage 57 3.3.2 Cream 59 3.3.3 Butter 59 3.3.4 Ice Cream 60 3.3.5 Fermented Milk Product 62 3.4 Conclusion 65 References 65 4 Processing and Preservation of Meat, Poultry and Seafood 69 Elisabete M.C. Alexandre, Cristina L.M. Silva and Teresa R.S. Brandão 4.1 Introduction 70 4.2 Food Quality Characteristics 71 4.3 Deterioration and Microbial Contamination 73 4.4 Physical Methods of Preservation 74 4.4.1 Preliminary Processes 74 4.4.2 Water Spray-Washings 76 4.4.3 Control of Temperature 77 4.4.4 Control of Moisture 81 4.4.5 Radiation Technologies 82 4.4.6 Other Technologies 87 4.5 Chemical Methods of Preservation 89 4.5.1 Curing 89 4.5.2 Smoking 90 4.5.3 Other Methods/Compounds 91 4.6 Microbiological Contributions to Meat Preservation 93 4.6.1 Competition 93 4.6.2 Fermentation 94 4.6.3 Bacteriocins 94 4.7 Hurdle Combinations of Methods 95 4.8 Atmosphere Inside Package 95 Acknowledgments 96 References 96 5 Food Ingredients 105 Dongxiao Sun-Waterhouse 5.1 Introduction 106 5.2 Useful Terminology and Definitions 107 5.3 Food Additives 109 5.4 Novel and Natural Plant-Based Ingredients 113 5.5 Properties and Applications of Plant-Derived Ingredients 120 5.6 Conclusion and Future Prospects 125 References 126 6 Fruits and Fruit Processing 133 Ariel R. Fontana and Romina P. Monasterio 6.1 Introduction 133 6.2 Fruits 136 6.2.1 Low Temperature 136 6.2.2 Modified and Controlled Atmosphere Storage 137 6.2.3 Modified Atmosphere Packaging 140 6.2.4 Edible Coatings 141 6.3 Fruit Processing 142 6.3.1 Factors Affecting Fruit Conservation Method 143 6.3.2 Traditional Preservation Methods 144 6.3.3 Modern Preservation Methods with Minimal Processing 146 References 150 7 Antioxidant Activity of Phytochemicals and Their Method of Analysis 153 Ashish Rawson, Ankit Patras, B. Dave Oomah, Rocio Campos-Vega and Mohammad B. Hossain 7.1 Introduction 154 7.2 Importance of Antioxidants in Human Health (Their Mechanism of Action) 155 7.3 Natural Antioxidants 158 7.3.1 Sources of Natural Antioxidants 158 7.3.2 Uses of Natural Antioxidants 160 7.4 Overview of Methods Used to Measure Total Antioxidant Activity 163 7.4.1 Measurement of Antioxidant Activity 165 7.4.2 Assays Involving a Biological Substrate 165 7.4.3 Assays Involving a Non-Biological Substrate 166 7.5 Problems in Comparing Various Methods of Antioxidant Activity and Discrepancies over Their Measurement 188 7.6 Methods for Antioxidant Phytochemical Analysis 191 7.6.1 Spectrophotometer 191 7.6.2 High Performance Liquid Chromatography(HPLC) 191 7.6.3 Liquid Chromatography–Mass Spectrometry (LC–MS) 214 7.6.4 Liquid Chromatography–Nuclear Magnetic Resonance (LC–NMR) 215 7.7 Concluding Remarks 237 References 238 8 Indispensable Tools in Food Science and Nutrition 257 Sneha P. Bhatia 8.1 Introduction: Food Safety – From Farm to the Dinner Plate 257 8.2 Foodborne Pathogens 259 8.3 Probiotics in Food 264 8.4 Genetically Modified (GM) Foods – Friends or Foe? 270 8.5 Bioavailability of Nutrients 273 8.6 Food Safety Regulations 275 8.7 Conclusion 276 References 276 9 Transformations of Food Flavor Due to Industrially Processing of Elaboration 279 Romina P. Monasterio 9.1 Introduction 280 9.2 Aroma Compounds 292 9.3 Chemical Reactions that Contribute to Food Flavor 292 9.3.1 Maillard Reaction 293 9.3.2 Flavor from Lipids 298 9.3.3 Flavors Formed via Fermentation 302 9.4 Special Industrial Process and Flavor 309 9.5 Industrial Production of Flavor 312 9.6 Summary 315 References 315 10 New Trends in Sensory Characterization of Food Products 321 Gastón Ares and Ana Giménez 10.1 Introduction 321 10.1.1 Sensory Characterization 321 10.1.2 Descriptive Analysis 322 10.2 New Trends in Sensory Characterization of Food Products 325 10.2.1 Overview 325 10.2.2 Methodologies Based on Specific Attributes 327 10.2.3 Methodologies that Provide a Verbal Description of the Products 332 10.2.4 Holistic Methodologies 338 10.2.5 Methods Based on the Comparison with References 345 10.2.6 Comparison of the Methodologies 348 10.3 Conclusions and Recommendations 352 References 354 11 Effect of Food Processing on Bioactive Compounds 361 Sarana Sommano 11.1 Bioactive Compounds 362 11.1.1 Reactive Oxygen Species (ROS) 362 11.1.2 Antioxidant Defenses Against ROS 363 11.1.3 Bioactive Compounds or Natural Antioxidants 364 11.1.4 Other Significant Bioactive Compounds 371 11.2 Processing of Foods Containing Bioactive Components 372 11.2.1 Effect of Postharvest Handling Methods and Shelf Life Determination 372 11.2.2 Effect of Processing 373 11.2.3 Effects of Storage 377 11.3 Methods for the Determination of Antioxidants 378 11.3.1 Measuring Antioxidants Activity 378 11.3.2 Radical–Scavenging Methods 378 11.3.3 Methods for Measuring the Oxidation of an Oil or Food Sample 380 11.3.4 Techniques Involving Bioactive Compound Determination 383 Reference 12 Recent Advances in Storage Technologies for Fresh Fruits 391 Sukhvinder P. Singh and Leon A. Terry 12.1 Introduction 392 12.2 1-Methylcyclopropene (1-MCP) Based Storage Technology 393 12.3 Palladium Based Ethylene Adsorbers 394 12.4 Ultra Low Oxygen (ULO) Storage Technology 397 12.5 Dynamic Controlled Atmosphere (DCA) Storage Technology 398 12.6 Microcontrolled Atmosphere (MCA) and Bulk Modified Atmosphere Packaging (MAP) Technologies 400 12.7 Nitric Oxide Based Technology 401 12.8 Biosensors 403 12.9 Conclusions 405 References 406 13 Ultrasound Applications in Food Technology: Equipment, Combined Processes and Effects on Safety and Quality Parameters 413 Rui M.S. Cruz, Igor Khmelinskii and Margarida C. Vieira 13.1 Introduction 414 13.2 Equipment Design 416 13.3 Ultrasound Application for Improving Processing Efficiency 420 13.4 Food Preservation Applications 424 13.4.1 Enzymes 424 13.4.2 Microorganisms 424 13.5 Ultrasound Effects on Food Quality Attributes 430 13.6 Conclusions 432 References 432 Index 445

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Book SynopsisFatty acids are important compounds in food analysis, since they are sample–specific. They can be used as markers or their profile can be used as a fingerprint ( e. g. , bacteria fatty acids) or to reveal fraud ( e. g. , seed oil added to olive oil).

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Book SynopsisA considerable amount of research has emerged in recent years on the science, technology and health effects of oats but, until now, no book has gathered this work together.Table of ContentsList of Contributors xi Preface xv Acknowledgements xvii PART I: INTRODUCTION 1 Introduction: Oat Nutrition, Health, and the Potential Threat of a Declining Production on Consumption 3 Penny Kris-Etherton, Chor San Khoo, and YiFang Chu 1.1 A landmark health claim 3 1.2 The growing interest in oats and health 4 1.3 Declining production poses threats to the growth of oat intake 5 References 6 PART II: OAT BREEDING, PROCESSING, AND PRODUCT PRODUCTION 2 Breeding for Ideal Milling Oat: Challenges and Strategies 9 Weikai Yan, Judith Frégeau-Reid, and Jennifer Mitchell Fetch 2.1 Introduction 9 2.2 Breeding for single traits: Genotype-by-environment interactions 11 2.3 Breeding for multiple traits: Undesirable trait associations 19 2.4 Strategies of breeding for an ideal milling oat 25 2.5 Discussion 28 Acknowledgements 32 References 32 3 Food Oat Quality Throughout the Value Chain 33 Nancy Ames, Camille Rhymer, and Joanne Storsley 3.1 Introduction: Oat quality in the context of the value chain 33 3.2 Physical oat quality 36 3.3 Nutritional oat quality 41 3.4 Agronomic factors affecting physical and nutritional quality 46 3.5 Oat end-product quality 47 3.6 Mycotoxins 58 3.7 Summary 59 Acknowledgements 60 References 60 PART III: OAT NUTRITION AND CHEMISTRY 4 Nutritional Comparison of Oats and Other Commonly Consumed Whole Grains 73 Apeksha A. Gulvady, Robert C. Brown, and Jenna A. Bell 4.1 Introduction to oats as a cereal grain 73 4.2 Overview of the nutritional composition of oats 75 4.3 Conclusion 91 References 91 5 Oat Starch 95 Prabhakar Kasturi and Nicolas Bordenave 5.1 Introduction 95 5.2 Native oat starch organization: From the molecular to the granular level 96 5.3 Starch minor components, isolation, and extraction 104 5.4 Beyond native starch granule: Gelatinization, pasting, retrogradation, and interactions with other polysaccharides 107 5.5 Industrial uses 115 5.6 Conclusion and perspectives 116 References 116 6 Oat-Glucans: Physicochemistry and Nutritional Properties 123 Madhuvanti Kale, Bruce Hamaker, and Nicolas Bordenave 6.1 Introduction 123 6.2 Molecular structures and characteristics 124 6.3 Extraction 131 6.4 Solution properties 135 6.5 Oat-glucan nutritional properties 144 6.6 Conclusion and perspectives 158 References 159 7 Health Benefits of Oat Phytochemicals 171 Shaowei Cui and Rui Hai Liu 7.1 Introduction 171 7.2 Oat phytochemicals 172 7.3 Health benefits of oat phytochemicals: Epidemiological evidence 185 7.4 Summary 189 References 189 8 Avenanthramides: Chemistry and Biosynthesis 195 Mitchell L. Wise 8.1 Introduction 195 8.2 Nomenclature 196 8.3 Synthesis 197 8.4 Chemical stability 197 8.5 Antioxidant properties 199 8.6 Solubility of avenanthramides 200 8.7 Analysis of avenanthramides 201 8.8 Biosynthesis of avenanthramides 201 8.9 Victorin sensitivity 206 8.10 Environment effects on avenanthramide production 207 8.11 Hydroxycinnamoyl-CoA: Hydroxyanthranilate N-hydroxycinnamoyl transferase (HHT) 209 8.12 Cloning HHT 211 8.13 Metabolic flux of avenanthramides 214 8.14 Localization of avenanthramide biosynthesis 216 8.15 Plant defense activators 218 8.16 False malting 219 8.17 Conclusion 221 References 222 PART IV: EMERGING NUTRITION AND HEALTH RESEARCH 9 The Effects of Oats and Oat-Glucan on Blood Lipoproteins and Risk for Cardiovascular Disease 229 Tia M. Rains and Kevin C. Maki 9.1 Introduction 229 9.2 Hypocholesterolemic effects of fiber 230 9.3 Hypocholesterolemic effects of oats and oat-glucan 231 9.4 Summary/Conclusions 233 References 233 10 The Effects of Oats and -Glucan on Blood Pressure and Hypertension 239 Tia M. Rains and Kevin C. Maki 10.1 Introduction 239 10.2 Dietary patterns and blood pressure 240 10.3 Oats and oat-glucan: Effect on blood pressure and hypertension 246 10.4 Conclusion 251 References 251 11 Avenanthramides, Unique Polyphenols of Oats with Potential Health Effects 255 Mohsen Meydani 11.1 Introduction 255 11.2 Avenanthramides, the bioactive phenolics in oats 256 11.3 Anti-inflammatory and antiproliferative activity of avenanthramides 258 11.4 Summary and conclusion 261 Acknowledgements 261 References 261 12 Effects of Oats on Obesity, Weight Management, and Satiety 265 Chad M. Cook, Tia M. Rains, and Kevin C. Maki 12.1 Introduction 265 12.2 Effects of oats and oat-glucan on body weight 266 12.3 Effects of oats on appetite 271 12.4 Possible mechanisms of action 274 12.5 Summary 276 References 276 13 Effects of Oats on Carbohydrate Metabolism 281 Susan M. Tosh 13.1 Introduction 281 13.2 Epidemiology 281 13.3 Mechanisms of postprandial blood glucose reduction 282 13.4 Clinical studies using whole oat products 284 13.5 Clinical studies using oat bran products 286 13.6 Clinical studies using oat-derived-glucan preparations 289 13.7 Dose response 289 13.8 Longer-term glucose control 291 13.9 Summary 292 References 293 14 Effects of Oats and -Glucan on Gut Health 299 Renee Korczak and Joanne Slavin 14.1 Oats and -glucan 299 14.2 Digestive health 299 14.3 Short chain fatty acids and fiber fermentability 301 14.4 Large bowel effects of whole grains 302 14.5 Fermentation of individual dietary fibers 303 14.6 Prebiotics 303 14.7 Other mechanisms underlying the effect of oats on gut function 306 14.8 Conclusion 306 References 307 15 Oats and Skin Health 311 Joy Makdisi, Allison Kutner, and Adam Friedman 15.1 History of colloidal oatmeal use 311 15.2 Oat structure and composition 312 15.3 Clinical properties 313 15.4 Clinical applications of oats 318 15.5 Side effects of oats 323 15.6 Conclusions 326 References 326 PART V: PUBLIC HEALTH POLICIES AND CONSUMER RESPONSE 16 Health Claims for Oat Products: A Global Perspective 335 Joanne Storsley, Stephanie Jew, and Nancy Ames 16.1 Introduction 335 16.2 Definition of health claims 336 16.3 Substantiation of health claims 338 16.4 Health claims and dietary recommendations for oat products 339 16.5 Benefits of health claims 346 16.6 Nutritional information and health claims: How can health claims ensure clarity versus confusion? 348 16.7 Considerations in conducting research for health claim substantiation 349 References 351 17 Oh, What Those Oats Can Do: Quaker Oats, the US Food and Drug Administration, and the Market Value of Scientific Evidence 1984–2010 357 Robert Fitzsimmons 17.1 Introduction 357 17.2 Wild oats: The oat bran craze 1988–1990 363 17.3 Brantastic voyage: Oats through dietetic history 364 17.4 Gruel intentions: The NLEA and Quaker's health claim 1990–1997 382 17.5 Cash crop: Leveraging scientific evidence 1997–2010 395 17.6 Conclusions 413 References 420 PART VI: FUTURE RECOMMENDATIONS 18 Overview: Current and Future Perspectives on Oats and Health 429 Penny Kris-Etherton 18.1 Chapter summaries 429 18.2 Relevance to the nutrition and dietetic communities and the medical profession 433 18.3 Future needs and recommendations 434 References 436 Index 439

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Book SynopsisDiscover how to butcher your own meat and make homemade sausage With interest in a back-to-basics approach to food on the rise, more and more people are becoming interested in butchering their own meat and making high-quality, preservative-free sausages. With easy-to-follow instructions and illustrations, Butchery & Sausage-Making For Dummies offers readers a look at how to butcher poultry, rabbit, beef, pork, lamb, and goats. The book will also explore sausage-making, with tips and recipes, and will look at preserving meat through curing and smoking. Offers natural, healthier alternatives for sausages and preserved meats for people wary of processed foods Provides helpful tips and guidance for home cooks and beginner butchers Provides needed guidance for those looking to explore this long-overlooked profession Butchery & Sausage Making For Dummies is an invaluable resource for home cooks interested in being mTable of ContentsIntroduction 1 About This Book 1 Conventions Used in This Book 2 What You’re Not to Read 2 Foolish Assumptions 3 How This Book is Organized 3 Part I: Time to Meet Your Meat! 3 Part II: Poultry, Rabbit, and Lamb Butchery 4 Part III: Pork Butchery 4 Part IV: Beef Butchery 4 Part V: Sausage-Making and Using the Whole Animal 4 Part VI: The Part of Tens 5 Icons Used in This Book 5 Where to Go from Here 5 Part I: Time to Meet Your Meat! 7 Chapter 1: The Butchery Room 9 Understanding the Importance of Ye Ol’ Butcher Shoppe 10 Identifying what butchers do 11 Patronizing your local shop 14 Assuming the Role of Butcher in Your Own Home 14 Knowledge and equipment you need 15 The benefits of butchering your own meat 15 Preserving Traditions: Sausage-Making and Other Preservation Methods 17 Making sausage 17 Other preservation techniques 19 Promoting Healthy Food Systems 19 Chapter 2: Meat is Meat, Right? Wrong! 21 Knowing What You’re Getting 21 You say “tomato”; I say “porcupine” — Playing the name game 22 Think cooking instead of cutting 22 Deciphering labels 24 Focusing on Flavor 26 The amount and kind of fat 26 The age of the animal 28 The meat’s grade 28 Whether the meat is dry or wet aged 29 Ensuring you get the best flavor 30 Broadening Your Definition of “Good” 31 Chapter 3: Cuts and Terminology: The Basics of Butchery 33 Breaking It Down the Easy Way: Meat Maps 34 Making Heads or Tails of Butchery Terminology 36 Keeping track of body parts and positions 36 Understanding cut terminology 38 Breaking news: Bench (or table) or hanging 38 Sourcing the Freshest Cuts from the Supplier or Meat Counter 39 Finding a reputable supplier 39 Judging freshness at the meat counter 40 Identifying standard and specialty cuts 41 Substituting Cuts in Recipe Planning 41 Braising, slow cooking cuts 41 Grilling or quick-searing cuts 42 Roasting cuts 43 Chapter 4: Basic Knife Skills, Tools, and Techniques 45 Knives, Mallets, and More: Gathering Your Butchery Tools 46 The essential cutting implements 46 Other necessary items 48 Useful but nonessential items 49 Making Confident and Fluid Cuts: Basic Grips and Posture 49 Get a grip! Holding your knife properly 50 Maintaining good posture 52 Special Techniques Every Butcher Should Know 53 Denuding 53 Cutting steaks 54 Frenching 55 Butterflying 56 Cubing meats for braising 58 Being Safe While Using Sharp Pointy Metal Tools 58 Part II: Poultry, Rabbit, and Lamb Butchery 61 Chapter 5: Duck, Duck, Goose, Chickens: Starting with Poultry 63 A Word about Cutting Up Birds 64 Getting familiar with poultry musculature 65 Basic chicken-butchering tools and techniques 66 Pieces of Eight: Cutting Up a Fryer 67 Removing the head and feet 67 Removing the wings 68 Removing the legs 69 Cutting out the spine 70 Splitting the breast 72 Dividing the legs into two pieces 73 Finishing up 73 Cutting the Chicken into Five Equal Portions 74 Freeing the oysters 74 Removing the legs and spine 75 Sectioning the wing portions 76 Making Boneless, Skinless Chicken Pieces 77 Removing the skin 77 Cutting up the skinned chicken 78 Deboning the breast 78 Deboning the thigh and drumsticks 79 Impressing Your Neighbors: Boneless Chicken Halves 81 Chapter 6: What’s Up, Doc? Rascally Rabbits! 85 Cutting Up Fryers and Roasters 85 Removing the offal and silver skin 86 Removing the back legs 87 Removing the front legs 88 Cutting through the ribs 88 Removing the pelvis 90 Sectioning the saddle 90 Portioning the loin 91 Finishing up the rack 92 Deboning the Rabbit 93 Removing the rib cage 94 Cutting out the skeleton 95 Removing the leg bones 96 Removing the arm bones 97 Chapter 7: Baaaaack to Basics: Lamb and Goat Butchery 99 Getting to Know Your Little Bovids 99 The lowdown on lamb 100 Getting (to know) your goat 100 Covering Lamb and Goat Butchery Basics 101 On the bench or on the hook? 101 The cuts 101 Dealing with the Neck/Shoulder 104 Slicing the Skirt Free 105 Removing the Flank 106 Two Tasks in One: Removing the Breast and Foreshank 107 Removing the foreshank 107 Removing the breast 108 Removing the Hindshanks 109 Using a saw to remove the hindshank 109 Using a boning knife to remove the hindshank 110 Removing the Shoulder 111 The Leg 112 Removing the legs from the loin 112 Sawing the legs in two 114 Working with the Rib 115 Separating the rib from the loin 115 Chining the rib 116 Cutting Denver ribs 118 Portioning the rib chops 118 The Loin 119 Part III: Pork Butchery 121 Chapter 8: Porky Pig: Understanding the Beast 123 Pork and Pigs: Getting to Know the Beast 124 Pork production 125 Weighty matters: Making sense of pork poundage 125 Pork’s USDA identification categories 125 Fundamentals of Pork Butchery 126 Inspecting the carcass 126 Paying attention to safety issues 127 Getting Familiar with Pig Primals, Subprimals, and Retail Cuts 127 First and second cuts: Primals and subprimals 127 The retail cuts 129 Chapter 9: Pork: Cutting It Up 133 A Bit of Advice before You Begin 133 Removing the Head 134 Removing the Front Trotters (Feet) 136 Removing the trotters with your boning knife 136 Removing the trotters by sawing 137 Removing the Foreshanks 138 Splitting the Breast-plate 139 Dealing with the Shoulders 140 Removing the shoulders 140 Splitting the shoulders in two 142 Trim work: Cleaning up the shoulder 143 Removing the Hind Trotters 143 Sectioning the Legs from the Loin 144 Freeing the legs from the belly 144 Separating the loin from the legs 145 Sawing the legs in two 146 Removing the Pork Skirt Steaks 147 Cutting the Belly from the Loin 148 Chapter 10: Moving into Pork Subprimals 151 From the Shoulder: The Boston Butt and Pork Shoulder (Picnic) 152 Separating the Boston butt from the picnic 152 Making retails cuts from the picnic 156 Producing Retails Cuts from the Loin 158 Cutting center loin chops 158 Boneless loin roast and chops 161 Baby back ribs 164 Removing the tenderloin 165 Porterhouse or T-bone steaks 166 Getting Great Cuts from the Leg (or Ham) 167 Spareribs from the Pork Belly 169 Trimming Meat for Grind 170 Part IV: Beef Butchery 173 Chapter 11: What’s Your Beef? Understanding the Cuts 175 The Lowdown on Beef Butchery 175 Muscles matter! Paying attention to beef musculature 176 Maximizing flavor and tenderness 177 Playing it safe 178 Dividing Up the Task: Primals, Subprimals, and Retail Cuts 178 Forequarter and hindquarter primals and subprimals 179 The retail cuts 180 Chapter 12: Beef: The Forequarter 185 Breaking the Forequarter: The Basics 185 Fashioning a hook and rail 186 Cutting on the rail 187 Removing the Outside Skirt (Rail) 189 Separating Out the Chuck, Arm, and Brisket from the Plate and Rib (Rail) 190 Step 1: Marking the chuck and rib 191 Step 2: Separating the rib from the chuck 192 Step 3: Scoring the brisket 193 Step 4: Removing the arm from the chuck 193 Step 5: Removing the brisket 195 Step 6: Removing the neck meat and atlas joint 196 Step 7: Removing the flat iron 197 Step 8: Removing the chuck 198 Squaring Up the Chuck Short Ribs (Rail) 199 Sectioning the Rib from the Plate (Rail) 201 Trimming the Brisket (Bench) 202 Trimming the Flat Iron (Bench) 203 Removing the Foreshank (Bench) 205 Cutting the foreshank from the arm 205 Osso bucco 206 The Arm/Shoulder Clod (Bench) 206 Removing the arm bone 207 Extracting the petite filet 208 Preparing a cross rib roast 209 Tying the arm roast 210 The Rib and Bone-in Ribeye Steaks (Bench) 210 Cutting bone-in rib eyes 210 Frenching the bone-in rib eye 211 Chuck Short Ribs (Bench) 212 Fabricating the chuck roll 212 Seaming out the mock tender 213 Removing the neck and spine 214 The last stages of the chuck 216 On the Bench: The Plate 217 Removing the inside skirt 217 Cutting the short ribs 217 Cleaning the breastbones 219 Chapter 13: Beef: The Hindquarter 221 Breaking the Hindquarter: The Basics 221 Removing the Elephant Ear (Rail) 223 Pulling the Cod Fat (Rail) 224 Dealing with the Flank 225 Removing the flank (rail) 225 Freeing the flank steak (bench) 226 Pulling the Tri-Tip (Rail) 227 Removing the Full Loin (Rail) 228 Removing and Portioning the Round (Rail) 230 Removing the knuckle from the round 230 Cutting the top sirloin free from the round 231 Removing the gooseneck (bottom round) 233 Cutting the Full Loin Down (Bench) 234 Removing the flank from the full loin 234 Seaming out the inside skirt 235 Seaming out the bottom sirloin flap (bavette steak) 236 Cutting the Tri-Tip Free (Bench) 237 Separating the Short Loin from the Sirloin (Bench) 238 Taking Care of the Top Sirloin (Bench) 239 Removing the head filet 239 Deboning the top sirloin 240 Cutting Steaks from the Short Loin (Bench) 241 Cutting bone-in steaks 242 Frenching the bone-in steaks 242 Producing Osso Bucco from the Hindshank (Bench) 243 Part V: Sausage-Making and Using the Whole Animal 245 Chapter 14: Setting Yourself Up for Sausage 247 Gathering the Right Equipment 247 Thinking about your sausage-making needs 248 Choosing a grinder 248 Looking at mixers 249 Have stuffer, will sausage 251 Other essentials 252 A word about casings 252 Picking from a Plethora of Sausages 254 Common sausage flavor combos 254 Types of sausages 255 Chapter 15: Sausage-Making Techniques 257 Getting in Touch with Your Inner Nerd: Sausage Science 257 Using quality ingredients 258 Getting the right amount of moisture 258 Achieving the right texture 259 Ensuring a good bind 259 Using the proper technique 260 Fermented sausages and guarding against botulism 261 Making Sausage: The Basic Steps 262 Gathering your ingredients 262 Preparing the meat for grinding 264 Chilling the meat before grinding and mixing 265 Grinding and mixing your sausage 265 Stuffing the sausage into the casing 268 Tying the knot: Linking and drying sausages 269 Hanging your links to dry 270 Storing Your Sausage 271 Chapter 16: Scrumptious Sausage Recipes 273 Chicken and Rabbit Sausage 274 Beef Sausage 280 Pork Sausage 285 Lamb and Goat Sausage 294 Chapter 17: Processing Techniques: The Good Kind 299 Whole-Muscle Curing 299 Following the general process 300 Identifying the equipment you need 301 Ensuring safe curing practices 302 Time for the cure 303 Smoke ’Em If You Got ’Em 305 Gathering (or building) your equipment 305 Choosing your wood chips 306 Smoking tips 307 Making bacon 307 From Scraps to Elegant Dining: Pâté, Terrines, and More 307 Making a meat paste: Pâtés 308 Creating scrumptious layers: Terrines 308 Upping the elegance factor: Galantines 309 Stocks and Sauces: It’s All Gravy, Baby 309 The secrets to a solid stock 310 Whipping up a hearty sauce 311 Praise the Lard, Save the Fats 312 Part VI: The Part of Tens 313 Chapter 18: Top Ten Mistakes to Avoid When Butchering 315 Keeping a Messy Workspace 315 Letting Your Meat Get Warm 316 Not Following the Separation of Time or Space Rule 316 Not Watching Your Posture 316 Improperly Storing Your Meat 317 Letting Your Knives Get Dull 318 Wasting Perfectly Useful Scrap 318 Rushing through the Process 318 Being Careless or Distracted 319 Being Fearful 319 Chapter 19: Top Ten Grilling Cuts 321 Chicken — The Whole Thing, Every Last Part 321 Ribs, Any Kind 322 Hamburgers, That Glorious Staple 322 Show Me Some Leg, Lamb 323 Flat Steaks and Their Three-Dimensional Flavor 323 Pork Chops — Brine and Shine 324 Flat Iron, a Butchers’ Discovery 324 Lamb Saratoga, a Treasure Seeker’s Prize 324 Strip Steak, America’s Sweetheart 325 The Rib Eye — There, I’ve Said It 325 Chapter 20: Ten Sssshhhhausage-Making Secrets 327 Keep It Cool 327 Keep It Clean 328 Keep Notes 328 Grind It Right 328 Get in the Mix 329 Test the Texture and Taste 329 Hone Your Stuffing Technique 330 Practice Linking Tricks 331 Store the Sausage Properly 331 Use Quality Seasonings 331 Index 333

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Book SynopsisA core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. This book is an English language translation of the author's Czech-language food chemistry textbook.Trade Review“This book, a translation from the Czech version, is an excellent, thorough resource, complete with 37 pages of primary references and a detailed, useful index. It will certainly be valuable for the many food chemistry courses that are increasingly being offered in chemistry departments. Summing Up: Highly recommended. Upper-division undergraduates and above.” (Choice, 1 January 2015)Table of ContentsPREFACE vii ABOUT THE COMPANION WEBSITE ix CHAPTER 1 INTRODUCTION 1 CHAPTER 2 AMINO ACIDS, PEPTIDES AND PROTEINS 4 2.1 Introduction 4 2.2 Amino acids 4 2.3 Peptides 27 2.4 Proteins 35 2.5 Reactions 63 CHAPTER 3 FATS, OILS AND OTHER LIPIDS 87 3.1 Introduction 87 3.2 Classification 87 3.3 Fatty acids 88 3.4 Homolipids 108 3.5 Heterolipids 123 3.6 Miscellaneous simple and complex lipids 129 3.7 Substances accompanying lipids 132 3.8 Reactions 145 CHAPTER 4 SACCHARIDES 198 4.1 Introduction 198 4.2 Monosaccharides 199 4.3 Derivatives of monosaccharides 207 4.4 Oligosaccharides 217 4.5 Polysaccharides 230 4.6 Complex saccharides 278 4.7 Reactions 280 CHAPTER 5 VITAMINS 335 5.1 Introduction 335 5.2 Vitamin A 337 5.3 Vitamin D 345 5.4 Vitamin E 349 5.5 Vitamin K 356 5.6 Thiamine 359 5.7 Riboflavin 364 5.8 Niacin 367 5.9 Pantothenic acid 370 5.10 Pyridoxal, pyridoxol and pyridoxamine 372 5.11 Biotin 375 5.12 Folacin 377 5.13 Corrinoids 380 5.14 Vitamin C 384 5.15 Other active substances 396 CHAPTER 6 MINERALS 402 6.1 Introduction 402 6.2 Chemistry of minerals 404 6.3 Essential elements 416 6.4 Non-essential elements 442 6.5 Toxic elements 444 6.6 Toxic inorganic anions 451 6.7 Radionuclides 454 CHAPTER 7 WATER 459 7.1 Introduction 459 7.2 Drinking water 459 7.3 Water in foods 463 7.4 Structure 464 7.5 Properties 466 7.6 Interactions 466 7.7 Phase interfaces 473 7.8 Food dispersed systems 477 7.9 Water activity 494 CHAPTER 8 FLAVOUR-ACTIVE COMPOUNDS 499 8.1 Introduction 499 8.2 Odour-active substances 500 8.3 Taste-active substances 621 CHAPTER 9 PIGMENTS AND OTHER COLORANTS 656 9.1 Introduction 656 9.2 Tetrapyrroles 657 9.3 Other nitrogen pigments 669 9.4 Flavonoids 677 9.5 Xanthones 699 9.6 Curcuminoids 701 9.7 Isochromenes 701 9.8 Quinoid pigments 703 9.9 Carotenoids 713 9.10 Iridoids 730 9.11 Other terpenoid pigments 730 9.12 Enzymatic browning reactions 732 CHAPTER 10 ANTINUTRITIONAL, TOXIC AND OTHER BIOACTIVE COMPOUNDS 741 10.1 Introduction 741 10.2 Antinutritional compounds 743 10.3 Toxic compounds 747 CHAPTER 11 FOOD ADDITIVES 847 11.1 Introduction 847 11.2 Substances prolonging the shelf life of foods 848 11.3 Substances regulating odour and taste 863 11.4 Substances modifying colour 875 11.5 Substances modifying texture 882 11.6 Substances increasing biological value 888 11.7 Other food additives 888 CHAPTER 12 FOOD CONTAMINANTS 892 12.1 Introduction 892 12.2 Technological contaminants 894 12.3 Microbial toxins 942 12.4 Persistent organohalogen contaminants 963 12.5 Chlorinated aliphatic hydrocarbons 999 12.6 Pesticides 999 12.7 Veterinary drugs 1022 12.8 Contaminants from packaging materials 1031 BIBLIOGRAPHY 1041 INDEX 1079

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Book SynopsisThis book provides a complete guide on tools and techniques for modeling of supercritical and subcritical fluid extraction (SSFE) processes and phenomena. It provides details for SSFE from managing the experiments to modeling and optimization. It includes the fundamentals of SSFE as well as the necessary experimental techniques to validate the models. The optimization section includes the use of process simulators, conventional optimization techniques and state-of-the-art genetic algorithm methods. Numerous practical examples and case studies on the application of the modeling and optimization techniques on the SSFE processes are also provided. Detailed thermodynamic modeling with and without co-solvent and non equilibrium system modeling is another feature of the book.Table of ContentsPreface xiii Nomenclature xvii 1 Fundamentals of Supercritical and Subcritical Fluid Extraction 1 1.1 Introduction 1 1.2 Supercritical Fluid Properties 2 1.3 Subcritical Condition 3 1.4 Physical Properties of Subcritical Fluid 5 1.5 Principles of Sub- and Supercritical Extraction Process 7 1.5.1 Solid Sample Extraction 8 1.5.2 Liquid Sample Extraction 9 1.6 Applications of SCF Extraction 11 1.6.1 Decaffeination of Coffee and Tea 11 1.6.2 Removal of FFA in Fats and Oils 15 1.6.3 Enrichment of Tocopherols 17 1.6.4 Carotenes from Crude Palm Oil and from Palm Fatty Acid Esters 18 1.7 Solubility of Solutes in SCFs 18 1.8 Solute–Solvent Compatibility 20 1.9 Solubility and Selectivity of Low-Volatility Organic Compounds in SCFs 21 1.10 Method of Solubility Measurement 24 1.10.1 Static Method 24 1.10.2 Dynamic Method 25 1.11 Determination of Solvent 27 1.11.1 Carbon Dioxide (CO2) 30 1.11.2 1,1,1,2-Tetrafluoroethane (R134a) as a Solvent 31 1.12 Important Parameters Affecting Supercritical Extraction Process 36 1.12.1 Pressure and Temperature 36 1.12.2 Solvent Flowrate 38 1.12.3 Cosolvent 39 1.12.4 Moisture Content 40 1.12.5 Raw Material 42 1.13 Profile of Extraction Curves 43 1.14 Design and Scale Up 45 2 Modeling and Optimization Concept 47 2.1 SFE Modeling 47 2.1.1 Importance of Knowing the Solid Matrix and Selecting a Suitable Model 48 2.1.2 Different Modeling Approaches in SFE 48 2.1.2.1 Experimental Models 49 2.1.2.2 Models Which Are Based on Similarity between Heat and Mass Transfer 49 2.1.2.3 Models Based on Conservation Balance Equations 49 2.2 First Principle Modeling 49 2.2.1 The Equation of Continuity 50 2.2.2 The Equation of Motion in Terms of τ 50 2.2.3 The Equation of Energy in Terms of q 52 2.3 Hybrid Modeling or Gray Box 53 2.4 ANN 55 2.4.1 Simple Neural Network Structure 55 2.4.1.1 Transfer Function 57 2.4.1.2 Activation Functions 57 2.4.1.3 Learning Rules 57 2.4.2 Network Architecture 58 2.5 Fuzzy Logic 61 2.5.1 Boolean Logic and Fuzzy Logic 61 2.5.2 Fuzzy Sets 62 2.5.3 Membership Function 63 2.5.3.1 Membership Function Types 63 2.5.4 Fuzzy Rules 64 2.5.4.1 Classical Rules and Fuzzy Rules 65 2.5.5 Fuzzy Expert System and Fuzzy Inference 66 2.5.5.1 Mamdani FIS 66 2.5.5.1.1 Fuzzification 66 2.5.5.1.2 Fuzzy Logical Operation and Rule Evaluation 66 2.5.5.1.3 Implication Method 67 2.5.5.1.4 Aggregation of the Rule Outputs 67 2.5.5.1.5 Defuzzification 67 2.5.5.2 Sugeno Fuzzy Inference 67 2.6 Neuro Fuzzy 68 2.6.1 Structure of a Neuro Fuzzy System 69 2.6.2 Adaptive Neuro Fuzzy Inference System (ANFIS) 69 2.6.2.1 Learning in the ANFIS Model 71 2.7 Optimization 72 2.7.1 Traditional Optimization Methods 73 2.7.2 Evolutionary Algorithm 74 2.7.3 Simulated Annealing Algorithm 74 2.7.4 Genetic Algorithm 75 2.7.4.1 Genetic Algorithm Definitions 75 2.7.4.2 Genetic Algorithms Overview 76 2.7.4.3 Preliminary Considerations 77 2.7.4.4 Overview of Genetic Programming 78 2.7.4.5 Implementation Details 79 2.7.4.5.1 Selection Operator 79 2.7.4.5.2 Crossover Operator 79 2.7.4.5.3 Mutation Operator 79 2.7.4.6 Effects of Genetic Operators 80 2.7.4.7 The Algorithms 80 3 Physical Properties of Palm Oil as Solute 83 3.1 Introduction 83 3.2 Palm Oil Fruit 83 3.3 Palm Oil Physical and Chemical Properties 84 3.3.1 Palm Oil Triglycerides 85 3.3.2 Minor Components in Palm Oil 89 3.4 Vegetable Oil Refining 91 3.5 Conventional Palm Oil Refining Process 91 3.5.1 Chemical Refining 93 3.5.2 Physical Refining 97 3.5.3 Effect of Palm Oil Refining 98 3.6 Conclusions 100 4 First Principle Supercritical and Subcritical Fluid Extraction Modeling 101 Part I: Modeling Methodology 101 4.1 Introduction 101 4.2 Phase Equilibrium Modeling 101 4.3 The Redlich–Kwong–Aspen Equation of State 102 4.3.1 Calculations of Pure Component Parameters for the RKA-EOS 102 4.3.2 Binary Mixture Calculations 103 4.4 Palm Oil System Characterization 103 4.4.1 Palm Oil Triglycerides 104 4.4.2 Free Fatty Acids 106 4.4.3 Palm Oil Minor Components 106 4.5 Development of Aspen Plus® Physical Property Database for Palm Oil Components 107 4.5.1 Vapor Pressure Estimation 107 4.5.2 Estimation of Pure Component Critical Properties 108 4.5.2.1 Critical Properties Estimation Using Normal Boiling Point 108 4.5.2.2 Critical Properties Estimation Using One Vapor Pressure Point 110 4.6 Binary Interaction Parameters Calculations 110 4.7 Supercritical Fluid Extraction Process Development 113 4.7.1 Hydrodynamics of Countercurrent SFE Process 113 4.7.2 Solubility of Palm Oil in Supercritical CO2 115 4.7.3 Process Modeling and Simulation 116 4.7.3.1 Simple Countercurrent Extraction 118 4.7.3.2 Countercurrent Extraction with External Reflux 118 4.7.4 Process Analysis and Optimization 119 Part II: Results and Discussion 120 4.8 Palm Oil Component Physical Properties 120 4.8.1 Vapor Pressure of Palm Oil Components 120 4.8.2 Pure Component Critical Properties 122 4.9 Regression of Interaction Parameters for the Palm Oil Components-Supercritical CO2 Binary System 122 4.9.1 Binary System: Triglyceride – Supercritical CO2 123 4.9.2 Binary System: Oleic Acid – Supercritical CO2 126 4.9.3 Binary System: α-Tocopherol – Supercritical CO2 128 4.9.4 Binary System: β-Carotene – Supercritical CO2 130 4.9.5 Temperature-Dependent Interaction Parameters 131 4.10 Phase Equilibrium Calculation for the Palm Oil–Supercritical CO2 System 132 4.11 Ternary System: CO2 – Triglycerides – Free Fatty Acids 133 4.12 Distribution Coefficients of Palm Oil Components 134 4.13 Separation Factor Between Palm Oil Components 138 4.13.1 Separation Factor Between Fatty Acids and Triglycerides 139 4.13.2 Separation Factor Between Fatty Acids and α-Tocopherols 140 4.14 Base Case Process Simulation 141 4.14.1 Palm Oil Deacidification Process 141 4.14.1.1 Solubility of Palm Oil in Supercritical CO2 141 4.14.1.2 Palm Oil Deacidification Process: Comparison to Pilot Plant Results 142 4.15 Conclusion 145 5 Application of Other Supercritical and Subcritical Modeling Techniques 147 5.1 Mass Transfer, Correlation, ANN, and Neuro Fuzzy Modeling of Sub-and Supercritical Fluid Extraction Processes 147 5.2 Mass Transfer Model 148 5.3 ANN Modeling 153 5.4 Neuro Fuzzy Modeling 153 5.5 ANFIS and Gray-box Modeling of Anise Seeds 154 5.6 White Box SFE Modeling of Anise 155 5.6.1 Gray Box Parameters 156 5.6.2 ANFIS 156 5.6.2.1 Preprocessing 157 5.6.3 Gray Box 158 5.7 Results and Discussion 159 5.7.1 ANFIS 159 5.7.2 Gray Box Modeling Results 159 5.7.2.1 Black Box 159 5.7.3 Comparison of ANFIS and Gray Box Models with ANN and White Box Models 161 5.8 Introduction – Statistical versus ANN Modeling 162 5.9 Supercritical Carbon Dioxide Extraction of Q. infectoria Oil 164 5.9.1 Materials and Methods 165 5.9.2 Experimental Design 165 5.9.3 Artificial Neural Network Modeling 168 5.10 Subcritical Ethanol Extraction of Java Tea Oil 168 5.10.1 Artificial Neural Network Modeling 172 5.11 SFE of Oil from Passion Fruit Seed 173 5.11.1 Experimental Procedures 173 5.11.2 RSM Statistical Modeling 174 5.11.3 ANN Modeling of Passion Fruit Seed Oil Extraction with Supercritical Carbon Dioxide 176 6 Experimental Design Concept and Notes on Sample Preparation and SFE Experiments 179 6.1 Introduction 179 6.2 Experimental Design 179 6.3 Statistical Optimization 180 6.4 Optimization of Palm Oil Subcritical R134a Extraction 182 6.4.1 Effect of Temperature and Pressure 184 6.4.2 Model Fitting 187 6.4.3 Process Optimization 189 6.5 Comparison of Subcritical R134a and Supercritical CO2 Extraction of Palm Oil 190 6.5.1 Extraction Performance 191 6.5.2 Economic Factor 196 6.6 Sample Pretreatment 197 6.6.1 Moisture Content Reduction 198 6.6.2 Sample Size Reduction 199 6.7 New Trends in Pretreatment 200 6.8 Optimal Pretreatment 203 7 Supercritical and Subcritical Optimization 205 Part I: First Principle Optimization 205 7.1 Introduction 205 7.2 Evaluation of Separation Performance 205 7.2.1 Effects of Temperature and Pressure 206 7.2.2 Effect of the Number of Stages 207 7.2.3 Effect of Solvent-to-Feed Ratio 208 7.2.4 Effect of Reflux Ratio 209 7.3 Parameter Optimization of Palm Oil Deacidification Process 210 7.3.1 Simple Countercurrent Extraction (Without Reflux) 212 7.3.2 Countercurrent Extraction with Reflux 213 7.4 Proposed Flowsheet for Palm Oil Refining Process 215 7.5 Conclusions 216 Part II: ANN, GA Statistical Optimization 217 7.6 Introduction 217 7.7 Traditional Optimization 217 7.8 Nimbin Extraction Process Optimization 220 7.9 Genetic Algorithm for Mass Transfer Correlation Development 223 7.10 Optimizing Chamomile Extraction 225 7.11 Statistical and ANN Optimization 227 7.12 Conclusion 232 Appendix A Calculation of the Composition for Palm Oil TG (Lim et al. 2003) 233 Appendix B Calculation of Distribution Coefficient and Separation Factor (Lim et al. 2003) 235 Appendix C Calculation of Palm Oil Solubility in Supercritical CO2 (Lim et al. 2003) 237 References 239 Index 265

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Book SynopsisThis book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. It commences with an overview of the major thermal processing technologies: thermisation, pasteurisation, extended-shelf-life (ESL), UHT and in-container sterilisation.Table of ContentsAbout the Authors xv Preface xvii List of Abbreviations xxi 1 History and Scope of the Book 1 1.1 Setting the Scene 1 1.2 Scope of the Book 7 1.3 Reasons for Heating Foods 7 1.4 Brief History of Sterilisation Processes 8 References 12 2 Heat Treatments of Milk – Thermisation and Pasteurisation 15 2.1 Introduction 15 2.2 Thermisation 16 2.3 Pasteurisation 17 2.3.1 Introduction 17 2.3.2 Historical Background 18 2.3.3 Pasteurisation Equipment 21 2.3.4 Process Characterisation 24 2.3.5 Processing Conditions 27 2.3.6 Changes During Pasteurisation 28 2.3.7 Changes During Storage 32 2.3.8 Pasteurisation of Other Milk–Based Products 34 References 36 3 Heat Treatments of Milk – ESL, UHT and in–Container Sterilisation 41 3.1 Introduction 41 3.2 Some Important Definitions 41 3.2.1 Q10 41 3.2.2 Bacterial Indices, B* and F0 42 3.2.3 Chemical Index, C* 43 3.3 Extended Shelf–Life (ESL) Milk Processing 44 3.3.1 ESL Milk by Thermal Treatment 44 3.3.2 ESL Milk by Microfiltration Plus HTST Heat Treatment 49 3.3.3 ESL Milk by Thermal Treatment Plus Bactofugation 50 3.3.4 ESL Milk by Thermal Treatment Plus an Antibacterial Agent 50 3.3.5 ESL Milk by Thermal Treatment Plus a Non–Thermal Technology Treatment 50 3.3.6 ESL Milk by Multiple Thermal Treatments 51 3.4 Sterilisation 52 3.4.1 Introduction 52 3.4.2 UHT Processing 54 3.4.3 In–Container Sterilisation 58 References 61 4 Microbiological Aspects 65 4.1 Introduction 65 4.2 Bacteria in Raw Milk 65 4.2.1 Non–Spore–Forming Psychrotrophic Bacteria and their Heat–Resistant Enzymes 68 4.2.2 Spore–Forming Bacteria 69 4.3 Heat Inactivation of Bacteria 78 4.4 Microflora in Processed Milks 80 4.4.1 Pasteurised Milk 80 4.4.2 ESL Milk 83 4.4.3 UHT Milk 85 4.4.4 In–Container Sterilised Milk 90 4.5 Sterilisation of Equipment and Packaging to Prevent Microbial Contamination of UHT Products 90 References 91 5 UHT Processing and Equipment 103 5.1 The UHT Process 103 5.2 Heating 104 5.2.1 Steam–/Hot–WaterBased Heating Systems 104 5.2.2 Electrically Based Heating Systems 146 5.3 Homogenisation 150 5.4 Deaeration 154 5.5 Aseptic Packaging 155 5.5.1 Types of Packaging 155 5.5.2 Sterilisation of Packaging 158 5.5.3 Establishing and Maintaining a Sterile Environment 158 5.5.4 Aseptic Package Integrity 159 5.5.5 Validation of Aseptic Packaging Operations 159 5.6 Plant Cleaning and Sanitisation 161 5.6.1 Introduction 161 5.6.2 Rinsing 161 5.6.3 Water−Product Changeover 162 5.6.4 Cleaning 162 5.6.5 Methods of Measuring Cleaning Effectiveness 164 5.6.6 Kinetics of Cleaning 166 5.6.7 Disinfecting and Sterilising 167 6 Changes During Heat Treatment of Milk 177 6.1 Chemical 177 6.1.1 pH and Ionic Calcium 177 6.1.2 Mineral Salts 182 6.1.3 Proteins 184 6.1.4 Lactose 195 6.1.5 Vitamins 200 6.1.6 Flavour 201 6.1.7 Chemical Heat Indices 208 6.2 Physical Changes 212 6.2.1 Heat Stability 212 6.2.2 Fouling 222 6.3 Kinetics and Computer Modelling 240 References 242 7 Changes During Storage of UHT Milk 261 7.1 Chemical Changes 263 7.1.1 pH 263 7.1.2 Dissolved Oxygen Content 264 7.1.3 Flavour 266 7.1.4 Proteolysis 273 7.1.5 Protein Cross–Linking 275 7.1.6 Deamidation 276 7.1.7 Lactosylation 277 7.1.8 Formation of Monosaccharides 278 7.1.9 Reactivation of Alkaline Phosphatase 278 7.1.10 Vitamins 279 7.1.11 Light–Induced Changes 280 7.2 Physical 282 7.2.1 Sedimentation 282 7.2.2 Age Gelation 283 7.2.3 Thinning 289 7.2.4 Fat separation 290 7.2.5 Maillard Browning 292 7.3 Changes to Some UHT Products Other than Single–Strength Fresh White Cow’s Milk 299 7.4 Accelerated Storage Testing 300 7.5 Chemical and Physical Changes During Storage Trials of UHT Milk 301 7.5.1 Storage Trial 1 (DIAL, 2014) 301 7.5.2 Storage Trial 2 (UCC, 2015) 304 7.5.3 Other Storage Trials 307 References 307 8 Quality Control and Assurance 321 8.1 Introduction 321 8.2 Safety and Quality Considerations 321 8.2.1 Safety Issues 321 8.2.2 Quality Issues 323 8.3 Heat Treatment Regulations 323 8.4 Quality Assurance/Commercial Sterility: The Current Approach 327 8.4.1 Introduction 327 8.4.2 Commercially Sterile Products 329 8.4.3 Sampling Theories and Probabilities 329 8.4.4 Characteristic Curves 330 8.4.5 Sampling for Process Verification 333 8.4.6 Sampling Plans for Refrigerated Products 334 8.5 Important Quality Considerations for UHT Processing 335 8.5.1 Raw Material Quality 336 8.5.2 Processing Aspects 338 8.5.3 Other Factors 339 8.6 Some Practical Aspects 340 8.7 Microbiological Examination of Heat–Treated Foods 343 8.7.1 Introduction 343 8.7.2 Sample Pre–Incubation 344 8.7.3 Testing for Microbial Activity 345 8.7.4 Plate Counting and Microscopy 345 8.7.5 Rapid Instrumental Methods for Total Bacteria 347 8.7.6 Analyses of Specific Bacteria 350 8.7.7 Indirect Methods Based on the Metabolic Activity of Microorganisms 354 8.8 Non–Invasive Methods 354 8.9 The Milk Microbiome 355 8.10 Use of Modelling Procedures 356 8.11 UHT Product Alerts and Recalls 357 8.12 Time−Temperature Indicators 358 8.13 Conclusions 358 References 359 9 Other Shelf–Stable Products 365 9.1 Introduction 365 9.2 Reconstituted and Recombined Milk 365 9.3 Concentrated Milk Products 367 9.3.1 UHT Evaporated Milk 371 9.3.2 Concentration by Membrane Filtration 372 9.4 Lactose–Reduced Milk (LRM) 373 9.5 Mineral–Fortified Milk 374 9.5.1 Calcium 374 9.5.2 Other Minerals 376 9.6 Flavoured Milk 377 9.6.1 Fruit–Flavoured Milk 378 9.6.2 Chocolate and Other Confectionery Milk 379 9.7 High–Protein Milk Drinks 383 9.8 Breakfast Milk Products 384 9.9 Starch–Based and Thickened Desserts 385 9.10 UHT Cream 386 9.11 UHT Ice Cream Mix 387 9.12 Infant Formulae 390 9.13 UF Permeate 391 9.14 Whey Proteins 392 9.15 Yogurt and Cheese 392 9.15.1 Yogurt 392 9.15.2 Cheese made from UHT Milk 395 9.16 Milk from Species other than Cows 396 9.16.1 Buffalo’s Milk 397 9.16.2 Goat’s Milk 398 9.16.3 Camel’s Milk 400 9.17 Non–Dairy Products 401 9.17.1 Soy Milk 404 9.17.2 Peanut Milk 408 9.17.3 Coconut Milk 410 9.17.4 Almond Milk 411 9.18 Other Non–Dairy Beverages 411 9.18.1 Tea and Coffee 411 9.18.2 Fruit Juices, Purees and Drinks 412 References 415 10 Non–Thermal Technologies 427 10.1 Introduction 427 10.2 Microfiltration 427 10.3 High]Pressure Processing 433 10.3.1 Effect on Bacteria and Potential for Producing ESL and Shelf–Stable Milk 433 10.3.2 Effect on Milk Components 434 10.4 Pulsed Electric Field (PEF) Technology 435 10.4.1 Effect on Bacteria and Potential for Producing ESL and Shelf–Stable Milk 436 10.4.2 Effect on Milk Components 437 10.5 High–Pressure Homogenisation 438 10.5.1 Effect on Microorganisms and Potential for Producing ESL and Shelf–Stable Milk 440 10.5.2 Effect on Milk Components 442 10.6 Bactofugation 443 10.7 UV Irradiation 444 10.8 Gamma Irradiation 446 10.9 Carbon Dioxide 447 10.9.1 High Pressure Carbon Dioxide 449 References 450 11 Analytical Methods 461 11.1 Introduction 461 11.2 Commonly Used Analytical Methods 461 11.2.1 Amylase 461 11.2.2 Browning 462 11.2.3 Density/Specific Gravity 463 11.2.4 Dissolved Oxygen 463 11.2.5 Fat Separation and Fat Particle Size 464 11.2.6 Flavour Volatiles 467 11.2.7 Fouling of Heat Exchangers 469 11.2.8 Freezing Point Depression (FPD) 470 11.2.9 Furosine 471 11.2.10 Hydrogen Peroxide 471 11.2.11 Hydroxymethyl Furfural (HMF) 472 11.2.12 Lactulose 472 11.2.13 Lysinoalanine (LAL) 473 11.2.14 Lipase 473 11.2.15 Lipolysis (Free Fatty Acids) 475 11.2.16 Lysine – Blocked and Reactive 475 11.2.17 Minerals and Salts 477 11.2.18 pH and Titratable Acidity 484 11.2.19 Protease 486 11.2.20 Protein 487 11.2.21 Proteolysis (Peptides) 488 11.2.22 Sediment 492 11.2.23 Sensory Characteristics 493 11.2.24 Separation Methods 496 11.2.25 Stability Tests 499 11.2.26 Viscosity 502 11.2.27 Vitamins 503 11.2.28 Whey Protein Denaturation 503 11.3 Advanced Analytical Techniques 505 11.3.1 Chemometrics 505 11.3.2 Nuclear Magnetic Resonance (NMR) 506 11.3.3 Proteomics 508 11.3.4 Ultrasonic Techniques 509 References 510 12 Concluding Comments 527 12.1 Spore–Forming Bacteria 527 12.1.1 Highly Heat–Resistant Spores 527 12.1.2 Enzymes Produced by Spores 527 12.1.3 Sources of Spores 527 12.1.4 Identification of Spores 528 12.1.5 Spore Counts in Raw Milk 528 12.1.6 Conditions of Activation and Germination of Spores 528 12.1.7 Psychrotrophic Spore–Formers 529 12.2 Biofilms 529 12.3 Age Gelation 530 12.3.1 Mechanism 530 12.3.2 Early Prediction of a Milk’s Susceptibility 530 12.4 Predictive Modelling 530 12.5 The Shelf–Life of UHT Milk 531 12.6 The Shelf–Life of ESL Milk 532 12.7 Non–Thermal Technologies 533 12.8 Analytical Methods 533 12.9 Using the Literature 533 12.10 Further Reading 534 References 534 Further Reading: References to Books, Book Chapters and Reviews Arranged Alphabetically within Publication Type 536 Index 541

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Book SynopsisAn in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide.Table of ContentsAbout the IFST Advances in Food Science Book Series xi List of Contributors xiii Preface xvi List of Abbreviations xvii Part 1: Juice Processing 1 1 Pome Fruit Juices 3 Ingrid Aguiló-Aguayo, Lucía Plaza, Gloria Bobo, Maribel Abadias, and Inmaculada Viñas 1.1 Introduction 3 1.2 Conventional Processing Techniques 3 1.2.1 Influence on Microbial Quality 4 1.2.2 Influence on Nutritional Attributes 5 1.2.3 Influence on Organoleptic Attributes 7 1.3 Novel Processing Techniques 8 1.3.1 Improvement in Juice Extraction 8 1.3.2 Improvement in Juice Clarification 9 1.3.3 Preservation of Pome Fruit Juices by Innovative Technologies 10 1.4 Conclusion and Future Trends 16 Acknowledgments 17 References 17 2 Citrus Fruit Juices 27 Maria Consuelo Pina-Pérez, Alejandro Rivas, Antonio Martínez, and Dolores Rodrigo 2.1 Introduction 27 2.2 Conventional Preservation Processing Techniques 28 2.2.1 Effect on Microbial Quality 28 2.2.2 Effect on Quality-Related Enzymes 29 2.2.3 Effect on Nutritional Quality 29 2.2.4 Effect on Organoleptic Quality 30 2.3 Novel Processing Techniques 30 2.3.1 Changes in Conventional Methods 30 2.3.2 Ohmic Heating 31 2.3.3 Microwave Heating 33 2.4 Processing Citrus by Innovative Methods 36 2.4.1 High-Pressure Processing 36 2.4.2 Pulsed Electric Fields 40 2.5 Conclusions and Future Trends 47 References 47 3 Prunus Fruit Juices 59 Gamze Toydemir, Dilek Boyacioglu, Robert D. Hall, Jules Beekwilder, and Esra Capanoglu 3.1 Introduction 59 3.2 Conventional Processing Techniques 60 3.2.1 Cherry and Sour Cherry 60 3.2.2 Apricot, Peach, and Nectarine 62 3.2.3 Plum 63 3.3 Influence of Conventional Processing Techniques on Juice Quality 64 3.4 Novel Processing Techniques 65 3.4.1 Pulsed Electric Fields 65 3.4.2 High-Pressure Processing 67 3.4.3 Other Innovative Technologies 70 3.5 Conclusion and Future Trends 71 References 72 4 Vegetable Juices 79 Rogelio Sánchez-Vega, David Sepúlveda-Ahumada, and Ma. Janeth Rodríguez-Roque 4.1 Introduction 79 4.2 Conventional Processing Technologies 81 4.2.1 Influence of Conventional Processing on Microbial Quality 81 4.2.2 Influence of Conventional Processing on Nutritional Attributes 81 4.2.3 Influence of Conventional Processing on Organoleptic Attributes 85 4.3 Nonthermal Processing Technologies 96 4.3.1 Influence of Nonthermal Processing on Microbial Quality 96 4.3.2 Influence of Nonthermal Processing on Nutritional Attributes 97 4.3.3 Influence of Nonthermal Processing on Organoleptic Attributes 99 4.4 Conclusion and Future Trends 100 References 100 5 Exotic Fruit Juices 107 Zamantha Escobedo-Avellaneda, Rebeca García-García, and Jorge Welti-Chanes 5.1 Introduction 107 5.2 Exotic Fruits: Relevance in Human Nutrition and Health 109 5.3 Deterioration of Exotic Fruit Juices 111 5.4 Thermal and Nonthermal Technologies Used to Preserve Juices 112 5.4.1 Thermal Processing 113 5.4.2 Nonthermal Processing 116 5.5 Conclusions and Future Trends 122 References 122 6 Berry Juices 131 Sze Ying Leong and Indrawati Oey 6.1 Introduction 131 6.2 Conventional Processing Techniques 131 6.2.1 Influence on Microbial Quality 132 6.2.2 Influence on Nutritional Attributes 133 6.2.3 Influence on Organoleptic Attributes 160 6.3 Novel Processing Techniques 163 6.3.1 Changes in Conventional Methods 164 6.3.2 Processing Berry Juice by Innovative Technologies 164 6.3.3 Preservation of Berry Juice by Innovative Technologies 166 6.4 Relevance for Human Health 188 6.5 Conclusions and Future Trends 190 References 190 7 Juice Blends 205 Francisco J. Barba, Elena Roselló-Soto, Francisco Quilez, and Nabil Grimi 7.1 Introduction 205 7.2 Pulsed Electric Fields 206 7.2.1 Food Safety 207 7.2.2 Nutritionally Valuable Compounds 208 7.3 High-Pressure Processing 210 7.3.1 Food Safety 211 7.3.2 Nutritionally Valuable Compounds 211 7.4 Conclusion 213 Acknowledgments 213 References 213 Part 2: Non-alcoholic Beverages 217 8 Grain-Based Beverages 219 Aastha Deswal, Navneet S. Deora, and Hari N. Mishra 8.1 Introduction 219 8.1.1 Soy-Based Beverages 220 8.1.2 Rice-Based Beverages 220 8.1.3 Oat-Based Beverages 221 8.2 Conventional Processing Techniques 222 8.2.1 Heating Methods 222 8.2.2 Fermentation 223 8.2.3 Influence on Microbial Quality 224 8.2.4 Influence on Nutritional Attributes 225 8.2.5 Influence on Organoleptic Attributes 227 8.3 Novel Processing Techniques 227 8.3.1 High and Ultra-High-Pressure Homogenisation 227 8.3.2 High-Pressure Processing 228 8.3.3 Pulsed Electric Field 230 8.3.4 Enzymatic Techniques 231 8.3.5 Changes in Conventional Methods 232 8.4 Processing Grain-Based Beverages by Innovative Techniques 233 8.4.1 Enzymatic Techniques 233 8.4.2 Fermentation 234 8.4.3 Ultra-High-Pressure Homogenisation 235 8.5 Preservation of Grain-Based Beverages by Innovative Technologies 235 8.5.1 High-Pressure Processing 235 8.5.2 Pulsed Electric Field 237 8.6 Relevance for Human Nutrition 237 8.7 Conclusion and Future Trends 238 References 238 9 Soups 249 Begoña de Ancos and Concepción Sánchez-Moreno 9.1 Introduction 249 9.1.1 Processed Foods 249 9.1.2 Ready-to-Eat Meals: Soups 250 9.2 Non-Thermal Technologies for Food Processing 252 9.2.1 High-Pressure Processing 252 9.2.2 Pulsed Electric Fields 256 9.3 Novel Thermal Technologies for Food Processing 259 9.3.1 Ohmic Heating 259 9.3.2 Microwave and Radiofrequency Heating 262 Acknowledgments 265 References 265 10 Functional Beverages 275 Francesc Puiggròs, Begoña Muguerza, Anna Arola-Arnal, Gerard Aragonès, Susana Suárez-Garcia, Cinta Bladé, Lluís Arola, and Manuel Suárez 10.1 Introduction 275 10.2 Functional Food Regulation 276 10.3 Natural Ingredients in the Formulation of Functional Beverages 277 10.4 New Trends in the Formulation of Functional Beverages 279 10.4.1 Tendencies in Fruit Ingredients 279 10.4.2 Green Botanicals in Beverages 279 10.4.3 By-Products in Beverage Formulation 280 10.5 Novel Infusions (Tea and Tea Alternatives) 281 10.6 Fortified Beverages 283 10.7 Cocoa-Based Beverages 285 10.8 Energy Drinks 286 10.9 Beverage Emulsions 287 10.10 Conclusions and Future Trends 288 References 288 Part 3: Waste in the Juice and Non-alcoholic Beverage Sector 297 11 Waste/By-Product Utilisations 299 Ciaran Fitzgerald, Mohammad Hossain, and Dilip K. Rai 11.1 Introduction 299 11.2 Major Waste and By-Products Generated from the Juice and Non-Alcoholic Beverage Sector 299 11.3 Utilisation of By-Products from the Non-Alcoholic Beverage Sector 301 11.3.1 Animal Feed 301 11.3.2 Pectin 303 11.3.3 Biofuel 303 11.3.4 Flavour and Aroma 304 11.3.5 Food Additives 304 11.4 Potential Sources of Bioactive Compounds 305 11.4.1 Phenolic Compounds 305 11.4.2 Bioactive Peptides 305 11.5 Novel Technologies Involved in the Processing of Fruit Beverage Waste 305 11.5.1 Pulsed Electric Field 305 11.5.2 Ultrasonication 306 References 306 Index 311

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Book SynopsisHandbook of Drying for Dairy Products is a complete guide to the field s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients.Table of ContentsContributors xiii About the editor xv Preface xvii Acknowledgments xix 1 Introduction to Drying 1 C. Anandharamakrishnan 1.1 Introduction 1 1.2 Fundamental principles of drying: the concept of simultaneous heat and mass transfer 2 1.2.1 Heat transfer during the drying process 2 1.2.1.1 Conduction drying 3 1.2.1.2 Convection drying 4 1.2.1.3 Radiation and dielectric drying 5 1.2.2 Mass transfer during the drying process 6 1.2.2.1 Diffusion mechanism 7 1.2.2.2 Capillary mechanism 8 1.3 The drying curve 9 1.4 Stages of drying 9 1.4.1 Constant rate period 10 1.4.2 Falling rate period 11 1.5 Techniques for the drying of dairy products 12 1.6 Conclusion 13 References 13 2 Dried Dairy Products and their Trends in the Global Market 15 Aadinath, T. Ghosh, P.H. Amaladhas and C. Anandharamakrishnan 2.1 Introduction 15 2.2 Milk powders and dried milk products 16 2.2.1 Primary dairy powders 16 2.2.2 Secondary dairy powders 16 2.3 World market dynamics 18 2.3.1 Production 18 2.3.1.1 Oceania 18 2.3.1.2 India 20 2.3.1.3 European Union 20 2.3.1.4 Argentina 20 2.3.2 Consumption 20 2.3.2.1 Algeria 20 2.3.2.2 Indonesia 21 2.3.2.3 China 21 2.3.2.4 Mexico 21 References 21 3 Techniques for the Preconcentration of Milk 23 I. Roy, A. Bhushani and C. Anandharamakrishnan 3.1 Introduction 23 3.2 Need for preconcentration 23 3.2.1 Skim milk 24 3.2.2 Whey powders and infant formula 24 3.3 Concentration methods 25 3.4 Thermal methods 25 3.4.1 Evaporation 25 3.4.1.1 Single-effect recirculation evaporator 25 3.4.1.2 Multiple-effect evaporator 26 3.4.1.3 Falling-film evaporator 27 3.4.1.4 Plate evaporator 28 3.4.1.5 Horizontal tube evaporator 30 3.4.1.6 Mechanical film evaporator 30 3.4.1.7 Low-temperature evaporator 30 3.5 Non-thermal methods 30 3.5.1 Freeze concentration 30 3.5.2 Membrane separation techniques 32 3.5.2.1 Microfiltration 34 3.5.2.2 Ultrafiltration 35 3.5.2.3 Reverse osmosis 37 3.6 Conclusion 37 References 37 4 Drum Drying 43 P. Karthik, N. Chhanwal and C. Anandharamakrishnan 4.1 Introduction 43 4.2 Drum-drying process 44 4.2.1 Effect of operating parameters on product quality and the capacity of the drum dryer 45 4.3 Types of drum dryers 46 4.3.1 Single-drum dryers 46 4.3.2 Double-drum dryers 47 4.3.3 Twin-drum dryers 47 4.3.4 Vacuum-drum dryers 48 4.3.5 Enclosed-drum dryers 49 4.4 Classification of the feeding method 49 4.4.1 Single- and multiple-roll feed 49 4.4.2 Nip feed 49 4.4.3 Dip feed 49 4.4.4 Spray feed 49 4.4.5 Splash feed 50 4.5 Operating parameters 51 4.5.1 Important operational conditions in the drum drying of milk 52 4.6 Advantages and disadvantages of drum/roller drying 54 4.7 Conclusion 54 References 55 5 SprayDrying 57 S. Padma Ishwarya and C. Anandharamakrishnan 5.1 Introduction 57 5.2 Spray drying: principle of operation 57 5.2.1 Atomization 59 5.2.1.1 Rotary atomizers 60 5.2.1.2 Pressure nozzle atomizers 62 5.2.1.3 Twin-fluid atomizers 62 5.2.1.4 Monodisperse droplet generators 63 5.2.2 Droplet–drying air interaction and moisture evaporation 65 5.2.3 Particle separation 72 5.3 Characteristics of spray-dried dairy powders 74 5.3.1 Rehydration 74 5.3.2 Particle size and shape parameters 75 5.4 Handling spray-drying processing problems 77 5.4.1 Stickiness 77 5.4.2 Thermal denaturation of proteins 79 5.5 Applications of spray drying for the production of dried milk and milk products 79 5.6 Conclusion 84 References 88 6 Freeze Drying 95 A. Bhushani and C. Anandharamakrishnan 6.1 Introduction 95 6.2 Steps in freeze drying 95 6.2.1 Freezing 96 6.2.2 Primary or sublimation drying 99 6.2.3 Secondary or desorption drying 100 6.3 Merits of freeze drying over other drying techniques 100 6.4 Heat and mass transfer in freeze drying 101 6.5 Freeze-drying equipment 103 6.6 Properties influencing the freeze drying of dairy products 106 6.6.1 Milk 106 6.6.2 Lactose 109 6.7 Preservation of kefir culture by freeze drying 111 6.8 Microencapsulation of probiotics by freeze drying 112 6.8.1 Probiotics 112 6.8.2 Need for microencapsulation 113 6.8.3 Cell viability issues associated with freeze drying 113 6.8.4 Characteristics of microencapsulated probiotic cells 114 6.9 Conclusion 115 References 117 7 Spray Freeze Drying 123 S. Padma Ishwarya, C. Anandharamakrishnan and A.G.F. Stapley 7.1 Introduction 123 7.2 SFD process 124 7.2.1 Atomization 125 7.2.2 Freezing 126 7.2.2.1 Spray freezing into vapour 127 7.2.2.2 Spray freezing into vapour over liquid 127 7.2.2.3 Spray freezing into liquid 129 7.2.3 Freeze drying 130 7.2.3.1 Vacuum freeze drying 130 7.2.3.2 Atmospheric SFD and atmospheric spray fluidized-bed freeze drying 131 7.2.3.3 Sub-atmospheric pressure SFD 132 7.3 Applications of SFD in dried dairy products 132 7.3.1 SFD of whole milk and skim milk 133 7.3.2 SFD of whey protein 135 7.3.3 SFD for microencapsulation of probiotics 140 7.4 Advantages and limitations of SFD 144 7.5 Conclusion 144 References 144 8 Optimization of Dairy Product Drying Processes 149 S. Parthasarathi and C. Anandharamakrishnan 8.1 Introduction 149 8.2 Experimental design tools for process optimization 149 8.2.1 Response surface methodology 149 8.2.1.1 Advantages of RSM 151 8.2.1.2 Limitations of RSM 151 8.2.2 Artificial neural networks 151 8.2.2.1 Feed-forward neural network 152 8.2.2.2 Learning process of an ANN 153 8.2.2.3 Optimization of process parameters 154 8.2.3 Finite element and finite volume methods 154 8.2.3.1 Finite element method 155 8.2.3.2 Finite volume method 155 8.3 Drying process variables and their influence on process and product quality 156 8.3.1 Drum drying 157 8.3.1.1 Heat and mass transfer 157 8.3.2 Spray drying 158 8.3.2.1 Exergy efficiency 160 8.3.2.2 Atomization 160 8.3.3 Freeze drying 161 8.3.3.1 Temperature measurement 162 8.3.3.2 Computational modelling 164 8.3.4 Spray freeze drying 169 8.4 Conclusion 170 References 171 9 Computational Fluid Dynamics Modelling of the Dairy Drying Processes 179 J. Gimbun,W.P. Law and C. Anandharamakrishnan 9.1 Introduction 179 9.2 Spray drying 179 9.2.1 Spray-drying process 179 9.2.2 Flow field simulation 180 9.2.2.1 Steady or unsteady approach 181 9.2.2.2 Turbulence modelling 182 9.2.3 Discrete phase modelling 183 9.2.4 Wall deposition and the particle build-up model 186 9.2.5 Particle interaction 186 9.2.6 Validation and issues of CFD simulation 189 9.3 Freeze drying 189 9.3.1 Modelling of freeze drying 190 9.3.1.1 Mass and heat-transfer modelling 190 9.3.1.2 Primary drying modelling 191 9.3.1.3 Secondary drying modelling 192 9.4 Spray freeze drying 193 9.5 Conclusions and future scope 196 References 196 10 Physicochemical and Sensory Properties of Dried Dairy Products 203 P.H. Amaladhas and F. Magdaline Eljeeva Emerald 10.1 Introduction 203 10.2 Milk Powder Manufacture 203 10.2.1 Roller drying 205 10.2.2 Spray drying 206 10.2.3 Freeze drying 208 10.2.4 Spray freeze drying 208 10.3 Properties of dairy powders as influenced by drying method 208 10.4 Physical properties 209 10.4.1 Morphology, particle size, shape and distribution 209 10.4.2 Density 210 10.4.3 Reconstitution properties 213 10.4.4 Agglomeration and instantization 216 10.4.5 Flowability and stickiness 216 10.4.6 Heat and coffee stability 217 10.5 Chemical and sensory properties 218 10.5.1 Protein quality 218 10.5.2 Non-enzymatic browning 219 10.5.3 Oxidation and chemical quality 219 10.5.4 Sensory quality 220 10.6 Properties of special powders 220 10.6.1 Whey powders 220 10.6.2 Whey protein concentrates 221 10.6.3 Cheese powder 221 10.6.4 Yoghurt powder 222 10.6.5 Infant milk powders 222 10.6.6 Dairy whiteners 223 10.7 Conclusion 223 References 223 11 Packaging of Dried Dairy Products 229 R. Gopirajah and C. Anandharamakrishnan 11.1 Introduction 229 11.2 Dairy packaging trends 230 11.3 Forms of packaging materials 231 11.3.1 Metal cans 232 11.3.2 Glass bottles 232 11.3.3 Stretch-wrap packaging 232 11.3.4 Flexible pouches 232 11.3.5 Bag-in-box packages 233 11.3.6 Cups 233 11.3.7 Paper-board containers 233 11.4 Packaging of dried milk products 234 11.4.1 Packaging of whole milk powder 235 11.4.2 Packaging of non-fat dried milk powder 236 11.5 Developments in packaging techniques 237 11.5.1 Intelligent packaging 237 11.5.2 Active packaging 238 11.5.2.1 Migration mechanism in active packaging 239 11.5.2.2 The use of scavengers (absorbers) to prevent lipid oxidation 239 11.5.3 Nanotechnology in dairy packaging 240 11.5.3.1 Bionanocomposites and their applications 241 11.5.3.2 Modelling the barrier properties of polymer-clay nanocomposites 242 11.6 Conclusion 244 References 244 12 Recent Advances in the Drying of Dairy Products 249 M.W.Woo 12.1 Introduction 249 12.2 Typical layout of a dairy spray-drying process 250 12.2.1 Multistage drying process 250 12.2.2 Some unique process layouts 251 12.3 Advances in operating spray dryers 252 12.3.1 Controlling the drying process 252 12.3.1.1 Single droplet to dryer-wide prediction 252 12.3.2 Controlling powder stickiness and deposition 259 12.4 Advances in operating fluidized-bed dryers 261 12.4.1 Controlling crystallization 261 12.4.2 Controlling agglomeration 262 12.5 Conclusion 263 References 263 13 Industrial Scale Drying of Dairy Products 269 D. Anand Paul 13.1 Introduction 269 13.2 Process flow in a dairy drying plant 270 13.3 Lexicon of industrial-scale drying 272 13.4 Industrial spray drying of dairy products 273 13.4.1 Automation of industrial-scale spray dryers 273 13.4.2 Efficiency of spray-dryer operation 274 13.4.3 Bottlenecks in industrial spray-drying 276 13.4.4 Hygiene in spray-dryer operation 277 13.4.5 Safety aspects of spray drying 278 13.5 Industrial drum drying of dairy products 279 13.5.1 Critical control points in industrial drum drying 280 13.5.2 Energy efficiency of drum drying 282 13.5.3 Safe operation of drum dryers 283 13.6 Conclusion 283 References 283 14 Challenges Involved in the Drying of Dairy Powders 287 U. Kiran Kolli 14.1 Introduction 287 14.2 Challenges in the drying of dairy powders 288 14.2.1 Fouling 288 14.2.1.1 Mechanisms 288 14.2.1.2 Factors affecting fouling 289 14.2.2 Stickiness 291 14.2.3 Fires and explosions 292 14.2.4 Powder loss 293 14.2.5 Transport of powder 293 14.2.6 Storage of dairy powders 294 14.2.7 Plant economics 294 14.2.8 Development of speciality dairy powders 294 14.3 Use of modelling as a tool to solve some challenges 295 14.4 Conclusion 296 References 296 Index 301

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Book SynopsisCompeting and winning in today?s competitive marketplace requires a strategy that includes sustainability. Business leaders who embrace it and convey a strong sense of purpose behind their strategy are propelling their organizations into revenue-increasing, cost-reducing outcomes. Purposely Profitable: Embedding Sustainability into the DNA of Food Processing and other Businesses provides a proven, step-by-step methodology for integrating sustainability into the strategic plan to develop a strategy that is sustainable and aligned to a greater purpose. This book notably includes the following: A primer on Sustainability that defines Sustainable Business and presents the Business Case for Sustainability What is an organizational purpose and why is it so important in today?s competitive marketplace Step by step instructions, supported by a case study, for developing each component of the strategic plan (Purpose, Vision, Strategic Pillars, KPITable of ContentsAbout the Author, x Sustainability Primer, xi Understanding sustainability, xi The sustainable organization, xiv Business case for sustainability, xxii Introduction – Setting the Stage, xxvi Chapter 1 Finding Purpose, 1 1.1 Why a purpose?, 3 1.2 Finding purpose and developing a purpose statement, 4 Step 1: Articulating the purpose, 5 Step 2: Crafting a purpose statement, 6 Step 3: Finalizing the purpose statement, 7 Chapter 2 Creating a Shared Vision of the Future, 9 2.1 Crafting a meaningful vision statement, 11 Step 1: Setting the stage, 11 Step 2: Key word development, 12 Step 3: Key word grouping, 13 Step 4: Key word identification, 13 Step 5: Drafting a vision statement, 13 Step 6: Finalizing the vision statement, 14 2.2 Creating a shared vision, 14 2.2.1 Painting a clear picture of the future state, 15 2.2.2 Aligning daily activities to the vision, 16 Chapter 3 Getting Focused – Pillar Development, 18 3.1 The power of pillars, 19 3.1.1 Providing clear direction and focus, 19 3.1.2 Creating a culture of Sustainability, 21 3.2 Building the pillars, 22 Step 1: Pillar identification, 22 Step 2: Integrating Sustainability into the pillars, 25 Step 3: Pillar key word development, 32 Step 4: Key word grouping, 35 Step 5: Developing pillar mission statements, 36 3.3 Visually illustrating the pillars, 38 Chapter 4 Financial Objectives, 41 4.1 Understanding business objectives, 42 4.2 Setting business objectives, 44 4.2.1 Setting a Revenue objective, 45 4.2.2 Setting a Gross Margin objective, 46 4.2.3 Setting an Overhead objective, 48 Chapter 5 Measuring What Matters – KPI Development, 51 5.1 Understanding KPIs and metrics, 52 5.1.1 Leading vs lagging, 53 5.1.2 Absolute vs normalized measures, 54 5.2 Pillar KPI development, 55 Step 1: Identify what needs to be measured, 56 Step 2: Identifying KPIs vs metrics, 58 Step 3: Defining the KPI number, 62 Step 4: Building the baselines, 64 5.3 Building a dashboard, 66 Chapter 6 Setting Expectations – KPI Goal Development, 69 External benchmarking, 73 Internal benchmarking, 74 Opportunity based benchmarking, 74 6.1 Pillar goal development, 75 Step 1: Choose goal‐setting approach, 75 Step 2: Setting a commitment level (goal), 79 Step 3: Setting milestones, 83 Step 4: Assigning ownership, 86 Chapter 7 Adding Value – Program Development, 89 7.1 Program development, 92 Step 1: Gap analysis, 92 Step 2: Pareto analysis, 93 Step 3: Program identification, 94 Step 4: Program metric development, 96 Step 5: Program goal development, 97 Step 6: Action plan development, 99 Chapter 8 Getting Tactical – Strategy Execution, 102 8.1 Communicating the strategic plan, 103 8.1.1 Purpose, 104 8.1.2 Pillars, 106 8.1.3 KPIs, 107 8.1.4 Goals (aka Commitments), 107 8.1.5 Programs, 108 8.2 Cascading the strategic plan, 108 8.3 Building accountability, 109 8.4 Managing strategy execution, 112 8.4.1 Building the right team, 114 8.4.2 Being disciplined, 115 8.4.3 Locking in the gains, 116 8.5 Leveraging technology, 117 Final Thoughts: Making the Leap, 119 Tools and Resources, 126 References, 140 Index, 141

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Book SynopsisWritten by noted experts in the field, Handbook of Mango Fruit: Production, Postharvest Science, Processing Technology and Nutrition offers a comprehensive resource regarding the production, trade, and consumption of this popular tropical fruit. The authors review the geographic areas where the fruit is grown and harvested, including information on the ever-expanding global marketplace that highlights United States production, imports and exports, and consumption, as well as data on the outlook for the European market. Handbook of Mango Fruit outlines the postharvest handling and packaging techniques and reviews the fruit's processed products and byproducts that are gleaned from the processing of waste. The authors include information on the nutritional profile of the mango and review the food safety considerations for processing and transport of mangoes. This comprehensive resource: Reviews global mango production trends and countries that are the Table of ContentsPreface vii List of Contributors ix 1 Mango Production, Global Trade, Consumption Trends, and Postharvest Processing and Nutrition 1Edward A. Evans, Fredy H. Ballen and Muhammad Siddiq 2 Mango Production 17Chantalak Tiyayon and Robert E. Paull 3 Biology, Postharvest Physiology, and Biochemistry of Mango 37Maria Gloria Lobo and Jiwan S. Sidhu 4 Pests of Mango 61Daniel Carrillo, Andrea Birke, Larissa Guillen and J.E. Peña 5 Mango Pathology and Diseases 91Andressa de Souza-Pollo and Antonio de Goes 6 Harvesting and Postharvest Technology of Mango 105Jeffrey K. Brecht and Elhadi M. Yahia 7 Packaging of Fresh Mangoes and Processed Mango Products 131Aman Ullah Malik, Farihah Siddiq and Muhammad Siddiq 8 Processing and Quality of Fresh-cut Mangoes 151Blanca Salinas-Roca, Jorge Welti-Chanes, Olga Martin-Belloso and Robert Soliva-Fortuny 9 Innovative Processing Technologies for Mango Products 169Deepti Salvi, Ender Arserim and Mukund Karwe 10 Mango Processing and Processed Products 195Muhammad Siddiq, Dalbir S. Sogi and Sunisa Roidoung 11 Composition and Nutritional Properties of Mangoes 217Tasleem A. Zafar and Jiwan S. Sidhu 12 Phytochemical Compounds in Functional Properties of Mangoes 237Yearul Kabir, Hossain Uddin Shekhar and Jiwan S. Sidhu 13 Microbiology of Fresh Mangoes and Processed Products 255Anu Kalia and Rajinder P. Gupta 14 Value-added Processing and Utilization of Mango By-products 279Poonam Aggarwal, Amarjeet Kaur and Suresh Bhise Index 295

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Book SynopsisRecent technological advances have provided unique opportunities for the exploration of alternatives to the industrial use of chemically produced synthetic colors. The most promising developments in this area have been in bio-pigmentation derived from microorganisms. This groundbreaking book reviews the current state of the science of bio-pigmentation, providing important insights into the molecular mechanisms of microbial biosynthesis of industrial pigments. Featuring contributions by leading researchers from both industry and academe, it explores the latest advances in the use of bio-pigments as safe, sustainable alternatives to chemically synthesized pigments, and provides extensive coverage the most promising sources of bio-pigments within the food, feed, and pharmaceutical industries. Proposes microbial uniqueness of coloration in variety of food, feed and pharmaceuticals Covers the basic science behind bio-pigmentation as well as the latest advances in the fielTable of ContentsList of Contributors xv Introduction xvii 1 Introduction of Natural Pigments From Microorganisms 1Siyuan Wang, Fuchao Xu, and Jixun Zhan 1.1 Introduction 1 1.2 Microbial Pigments from Eukaryotic Sources 2 1.2.1 Pigments from Algae 2 1.2.2 Pigments from Fungi 4 1.2.3 Pigments from Yeasts 7 1.3 Natural Pigments from Prokaryotes 9 1.3.1 Natural Pigments from Cyanobacteria 9 1.3.2 Natural Pigments from Bacteria 10 1.4 Conclusion 16 References 16 2 Establishing Novel Cell Factories Producing Natural Pigments In Europe 23Gerit Tolborg, Thomas Isbrandt, Thomas Ostenfeld Larsen, and Mhairi Workman 2.1 Introduction 23 2.2 Colorants 25 2.2.1 Classification of Colorants 25 2.2.2 Monascus Pigments 26 2.2.3 Biosynthesis of Monascus Pigments 29 2.2.4 Derivatives of Monascus Pigments 31 2.3 Screening for Monascus Pigment-Producing Cell Factories for the European Market 32 2.3.1 Cell Factory Selection and Identification 32 2.3.2 From Single Pigment Producers to High-Performance Cell Factories 33 2.4 Assessment of the Color Yield 34 2.4.1 Pigment Purification and Quantification 34 2.4.2 Detection and Identification 37 2.4.3 Quantification 38 2.4.4 CIELAB 41 2.5 Optimizing Cellular Performance: Growth and Pigment Production 41 2.5.1 Assessment of Classical Physiological Parameters 42 2.5.2 Media Composition 42 2.5.3 Cultivation Parameters 44 2.5.4 Type of Cultivation 46 2.5.5 Metabolic Engineering 48 2.6 Pigment Properties 50 2.7 Conclusion 51 References 51 3 Color-Producing Extremophiles 61Eva García-López, Alberto Alcázar, Ana María Moreno, and Cristina Cid 3.1 Introduction 61 3.2 Color-Producing Extremophiles 62 3.2.1 Thermophiles and Hyperthermophiles 63 3.2.2 Psychrophiles and Psychrotolerants 63 3.2.3 Alkaliphiles 66 3.2.4 Acidophiles 66 3.2.5 Piezophiles and Piezotolerants 66 3.2.6 Halophiles and Halotolerants 67 3.2.7 Radiophiles 67 3.3 Microbial Pigments 68 3.3.1 Chlorophylls and Bacteriochlorophylls 68 3.3.2 Carotenoids and Phycobilins 69 3.3.3 Violacein 70 3.3.4 Prodigiosin 70 3.3.5 Pyocyanin 70 3.3.6 Azaphilones 70 3.3.7 Bacteriorhodopsin 71 3.3.8 Cytochromes 71 3.3.9 Other 72 3.4 Biotechnological Applications of Microbial Pigments from Extremophiles 73 3.4.1 Applications in the Food Industry 74 3.4.2 Applications in the Pharmaceutical Industry 77 3.4.3 Applications in the Textile Industry 78 3.4.4 Applications as Laboratory Tools 78 3.4.5 Applications in Bioremediation 79 3.4.6 Development of Microbial Fuel Cells 79 3.4.7 Biotechnological Production of Natural Pigments 80 3.5 Conclusion 80 Acknowledgments 80 References 80 4 Current Carotenoid Production Using Microorganisms 87Laurent Dufossé 4.1 Introduction 87 4.2 β-carotene 88 4.2.1 B. trispora 88 4.2.2 Phycomyces blakesleeanus 90 4.2.3 Mucor circinelloides 91 4.2.4 Applications 91 4.3 Lycopene 91 4.3.1 B. trispora 92 4.3.2 Fusarium sporotrichioides 93 4.4 Astaxanthin 93 4.4.1 X. dendrorhous, Formerly Phaffia rhodozyma 94 4.4.2 Agrobacterium aurantiacum and Other Bacteria 95 4.4.3 Advantages over Other Carotenoids 95 4.4.4 Astaxanthin for Salmon and Trout Feeds 96 4.4.5 Astaxanthin for Humans 97 4.5 Zeaxanthin 97 4.6 Canthaxanthin 98 4.7 Torulene and Thorularhodin 99 4.8 Prospects for Carotenoid Production by Genetically Modified Microorganisms 99 4.8.1 Escherichia coli and Other Hosts 99 4.8.2 Directed Evolution and Combinatorial Biosynthesis 101 4.9 Conclusion 102 References 104 5 C50 Carotenoids: Occurrence, Biosynthesis, Glycosylation, and Metabolic Engineering For Their Overproduction 107Nadja A. Henke, Petra Peters-Wendisch, Volker F. Wendisch, and Sabine A.E. Heider 5.1 Introduction 107 5.2 Occurrence and Biological Function of C50 Carotenoids 108 5.3 Biosynthesis of C50 Carotenoids 110 5.4 Glycosylation of C50 Carotenoids 114 5.5 Overproduction of C50 Carotenoids by Metabolic Engineering 115 5.6 Conclusion 118 Acknowledgments 119 References 119 6 Biopigments and Microbial Biosynthesis of 𝛃-Carotenoids 127Rosemary C. Nwabuogu, Jennifer Lau, and Om V. Singh 6.1 Introduction 127 6.2 Characterization of Biological Pigments 129 6.2.1 Tetrapyrrole Derivatives 129 6.2.2 N-heterocyclic Derivatives 130 6.2.3 Isoprenoid Derivatives 131 6.2.4 Benzopran Derivatives 132 6.2.5 Quinones 132 6.2.6 Melanins 133 6.3 Biosynthetic Routes of β-carotene 133 6.3.1 Fermentation of β-carotene 138 6.4 Molecular Regulation of β-carotene Biosynthesis 146 6.5 Commercialization of β-carotene 147 6.6 Conclusion 151 References 151 7 Biotechnological Production of Melanins With Microorganisms 161Guillermo Gosset 7.1 Introduction 161 7.2 Microbial Production of Melanins 163 7.3 Production of Melanins with Engineered Microorganisms 165 7.4 Conclusion 169 References 170 8 Biochemistry and Molecular Mechanisms of Monascus Pigments 173Changlu Wang, Di Chen, and Jiancheng Qi 8.1 Introduction 173 8.2 Monascus Pigments 174 8.3 The Properties of Monascus Pigments 176 8.3.1 Solubility 176 8.3.2 Stability 177 8.3.3 Safety 177 8.4 Functional Properties of Monascus Pigments 177 8.4.1 Antimicrobial Activities 178 8.4.2 Anti-inflammatory Activities 178 8.4.3 Anti-obesity Activities 178 8.4.4 Anticancer Activities 178 8.5 Biosynthetic Pathway of Monascus Pigments 179 8.6 Biosynthetic Pathway of Related Genes 181 8.7 Factors Affecting Monascus Pigment Production 184 8.7.1 Solid-State Fermentation 185 8.7.2 Submerged Fermentation 186 8.7.3 Carbon Source 186 8.7.4 Nitrogen Source 187 8.7.5 Temperature 187 8.7.6 Light 187 References 187 9 Diversity and Applications of Versatile Pigments Produced By Monascus Sp 193Sunil H. Koli, Rahul K. Suryawanshi, Chandrashekhar D. Patil, and Satish V. Patil 9.1 Introduction 193 9.2 Pigment-Producing Monascus Strains 195 9.3 Various Types of Monascus Pigments 199 9.4 Extraction and Purification of Monascus Pigments 203 9.5 Detection and Purification 204 9.5.1 UV-Vis Spectrophotometric Methods 204 9.5.2 Column Chromatography 204 9.5.3 Thin-Layer Chromatography 205 9.5.4 High-Performance Liquid Chromatography 205 9.6 Applications 206 9.6.1 Food Colorants 206 9.6.2 Biological Role 206 9.7 Conclusion 209 Acknowledgments 209 References 209 10 Microbial Pigment Production Utilizing Agro-Industrial Waste and Its Applications 215Chidambaram Kulandaisamy Venil, Nur Zulaikha Binti Yusof, Claira Arul Aruldass, and Wan Azlina Ahmad 10.1 Introduction 215 10.2 Agro-industrial Waste Generation: A Scenario 216 10.3 Microbial Pigments 216 10.4 Production of Microbial Pigments Utilizing Agro-industrial Waste from Different Industries 223 10.5 Case Study: Production of Violacein by Chromobacterium violaceum Grown in Agricultural Wastes 225 10.5.1 Introduction 225 10.5.2 Materials and Methods 226 10.5.3 Results and Discussion 229 10.6 Conclusion 235 Acknowledgments 235 References 235 11 Microbial Pigments: Potential Functions and Prospects 241P. Akilandeswari and B.V. Pradeep 11.1 Introduction 241 11.1.1 Pigments 242 11.1.2 Types of Pigments 242 11.1.3 Microbial Pigments 242 11.1.4 Use of Pigments 243 11.1.5 Advantages of Natural Pigments 243 11.1.6 Disadvantages of Synthetic Dyes 243 11.2 Potential Sources of Microbial Pigments 244 11.2.1 Actinomycetes 244 11.2.2 Bacteria 245 11.2.3 Fungi 245 11.3 Physical Factors Influencing Microbial Pigments 246 11.4 Chemical Factors Influencing Microbial Pigments 247 11.5 Fermentation Practices in Pigment Production 248 11.5.1 Solid-State Fermentation 248 11.5.2 Submerged Fermentation 248 11.6 Characterization and Purification Analysis 249 11.7 Biocolors from Microbes and their Potential Functions 250 11.7.1 Pharmaceutical Industry 250 11.7.2 Food Colorants 255 11.7.3 Textile Dyeing 256 References 257 12 The Microbial World of Biocolor Production 263Roshan Gul, Raman Kumar, and Anil K. Sharma 12.1 Introduction 263 12.2 Pigments Produced by Microorganisms 265 12.3 Classification of Pigments 265 12.3.1 Riboflavin 265 12.3.2 β-carotene 265 12.3.3 Canthaxanthin 268 12.3.4 Carotenoids 268 12.3.5 Prodigiosin 268 12.3.6 Phycocyanin 268 12.3.7 Violacein 268 12.3.8 Astaxanthin 268 12.4 Benefits and Applications of Microbial Pigments 269 12.5 Conclusion 272 References 273 Index 279

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Book SynopsisProbiotic Dairy Products, 2nd Edition The updated guide to the most current research and developments in probiotic dairy products The thoroughly revised and updated second edition ofProbiotic Dairy Productsreviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the ''functional'' aspects of dairy and fermented milk products and their ingredients. Since the publication of the first edition of this text, there have been incredible advances in the knowledge and understanding of the human microbiota, mainly due to the development and use of new molecular analysis techniques. This new edition includes information on the newest developments in the field. It offers information on the new omic' technologies that have been used to detect and analyse all the genes, proteins and metabolites of individuals' gut microbiota. The text also includes a description of the history of probiotics and explores tTable of ContentsList of Contributors xi Preface to the Technical Series, Second Edition xv Preface to the Technical Series, First Edition xvii Preface to the Second Edition xix Preface to the First Edition xxi 1 Microbiota of the Human Gut 1H.B. Ghoddusi and L.V. Thomas 1.1 Background 1 1.2 The human GI tract and its microbiota 2 1.3 Functions of the GI microbiota 5 1.4 Influences on the GI tract and its microbiota 7 1.5 Conclusions 9 References 10 2 Probiotics: The First 10 000 Years 17R. Levin 2.1 In the beginning 17 2.2 The intervention of science 19 2.3 A remarkable sequence of important discoveries 20 2.4 Could disinfection be the solution? 21 2.5 On the cusp of a major breakthrough 22 2.6 The urge for progress switches to the USA (1914–1931) 25 2.7 Meanwhile, in Europe 28 2.8 The ultimate breakthrough comes from Japan? 29 2.9 Conclusions 32 Acknowledgements 33 References 33 3 Genomic Characterisation of Starter Cultures and Probiotic Bacteria 37G.E. Felis, S. Torriani, A.B. Florez and B. Mayo 3.1 Introduction 37 3.2 Genome sequencing and comparative genomics: insights into evolution and adaptation to dairy environments 40 3.2.1 Phylum Firmicutes 41 3.2.2 Phylum Actinobacteria 45 3.2.3 Other micro]organisms 46 3.3 Application of genome analysis to LAB and bifidobacteria 47 3.3.1 In silico safety assessment of LAB bifidobacteria 47 3.3.2 Unravelling LAB and bifidobacteria properties 51 3.4 Concluding remarks 56 References 57 4 Production and Maintaining Viability of Probiotic Micro]organisms in Dairy Products 67A.Y. Tamime, M. Saarela, M. Wszolek, H. Ghoddousi, D.M. Linares and N.P. Shah 4.1 Introduction 67 4.2 Probiotic micro]organisms 68 4.2.1 General characteristics 68 4.2.2 Examples of commercial starter culture blends 69 4.3 Economic value 72 4.4 Unfermented probiotic milk 72 4.5 Probiotic fermented milks and beverages 75 4.5.1 Lactic acid fermentations 76 4.5.2 Yeast–lactic acid fermentations 90 4.5.3 Mould–lactic acid fermentations 93 4.5.4 Quality appraisal of probiotic fermented milks 93 4.6 Probiotic cheeses 95 4.6.1 Methods of introduction of probiotics in cheese 95 4.6.2 Probiotic strain selection for cheesemaking 96 4.6.3 Very hard and hard cheese varieties 99 4.6.4 Semi]hard varieties 102 4.6.5 Brined cheeses 103 4.6.6 Soft cheeses 105 4.6.7 Pasta Filata cheeses 108 4.6.8 Miscellaneous cheeses 108 4.7 Probiotic ice cream, frozen desserts and frozen yoghurt 111 4.7.1 Background 111 4.7.2 Ice-cream 111 4.8 Dried probiotic dairy products 112 4.8.1 Introduction 112 4.8.2 Infant formula 113 4.8.3 Dairy]based dried products 114 4.9 Miscellaneous probiotic dairy products 115 4.9.1 Fat]based products 115 4.9.2 Long shelf]life fermented milk drinks or beverages 115 4.9.3 Milk] and water]based cereal puddings 116 4.9.4 Mousses, desserts and spreads 116 4.10 Viability of probiotic micro]organisms 117 4.10.1 Composition of the fermentation medium 118 4.10.2 Viability as affected by oxygen 119 4.11 Approaches to improve the viability of the probiotic micro]organisms in the product 120 4.11.1 Selection of bacterial strain(s) 120 4.11.2 Type of packaging container 120 4.11.3 Rate of inoculation 121 4.11.4 Two]stage fermentation 121 4.11.5 Microencapsulation technique 122 4.11.6 Supplementation of the milk with nutrients 122 4.11.7 The use of oxygen scavengers 124 4.11.8 The addition of cysteine 124 4.12 Future developments and overall conclusions 125 Acknowledgement 126 References 126 5 Current Legislation of Probiotic Products 165M. Hickey 5.1 Introduction and background 165 5.2 The situation in Japan 168 5.2.1 Subsystems of FOSHU 170 5.2.2 Essential elements for obtaining FOSHU approval 172 5.2.3 Features of the new category of foods with function claims 175 5.2.4 Unique features of the Japanese FOSHU system 176 5.3 The legislative situation in the European Union 176 5.3.1 Relevant EU food safety legislation 176 5.3.2 Novel food regulation in the European Union 177 5.3.3 Genetically modified organisms 178 5.3.4 EU food]labelling provisions 178 5.3.5 EU nutrition and health claims 178 5.3.6 Types of health claims 179 5.4 The USA’s legislative situation on probiotics and related health claims 183 5.4.1 Claims and labelling in the USA 184 5.4.2 The role of the Federal Trade Commission (FTC) and legal challenges 187 5.5 The Canadian legislative situation regarding health claims and functional foods 189 5.5.1 Background 189 5.5.2 Health claims on foods in Canada 189 5.5.3 Probiotic claims 190 5.6 Health foods and functional foods in China 191 5.6.1 Introduction 191 5.6.2 Chinese legislative structures 192 5.6.3 The healthy (functional) foods sector in China and its regulation 192 5.6.4 Types of health claims in China and their approval 194 5.6.5 China’s probiotic market size and potential 194 5.7 Codex Alimentarius Commission (CAC) 196 5.7.1 Background 196 5.7.2 Acceptance of Codex standards and their role in the World Trade Organisation (WTO) 197 5.7.3 Codex and food]labelling claims 198 5.7.4 Codex standard for fermented milks 200 5.8 Some conclusions and possible future legislative prospects for probiotics 201 Acknowledgements 202 References 202 6 Enumeration and Identification of Mixed Probiotic and Lactic Acid Bacteria Starter Cultures 207A.Č. Majhenic,̌ P.M. Lorbeg and P. Treven 6.1 Introduction 207 6.2 Classification 207 6.3 Phenotypic methods 208 6.3.1 Differential plating 208 6.3.2 Carbohydrate fermentation]based methods 211 6.3.3 Spectroscopic methods 213 6.3.4 Fluorescence dyes]based methods 216 6.4 Genetic methods 219 6.4.1 Polymerase chain reaction-based methods 219 6.4.2 DNA banding pattern]based methods 224 6.4.3 DNA sequencing]based methods 230 6.4.4 Probe hybridisation methods 235 6.5 Conclusions 237 References 238 7 Prebiotic Ingredients in Probiotic Dairy Products 253X. Wang and R.A. Rastall 7.1 Introduction 253 7.2 Criteria for an ingredient to be classified as a prebiotic 254 7.3 Health benefits of prebiotics and their mechanisms of action 254 7.3.1 Short]chain fatty acids and human metabolism 255 7.3.2 Mineral absorption 256 7.3.3 Energy intake and appetite regulation 256 7.3.4 Lipid metabolism 258 7.3.5 Immune function modulation of prebiotics 258 7.3.6 Colorectal cancer risk and prebiotics 259 7.3.7 Gut permeability 260 7.3.8 Colon motility and faecal bulking with application to constipation 261 7.4 Inulin]type fructans as prebiotics 261 7.4.1 Determination of inulin]type fructans 262 7.4.2 Production of inulin]type fructans 264 7.4.3 Physical and chemical characteristics of inulin]type fructans and application in the food industry 264 7.4.4 Prebiotic effects of inulin]type fructans 265 7.4.5 Health benefits of inulin]type fructans 265 7.5 Galactooligosaccharides as prebiotics 267 7.5.1 Production and determination of galactooligosaccharides 269 7.5.2 Application of galactooligosaccharides in the food industry 269 7.5.3 The prebiotic effect of galactooligosaccharides 269 7.5.4 Infant nutrition and galactooligosaccharides 271 7.5.5 Health benefit of galactooligosaccharides 272 7.6 Resistant starch and other glucose]based non]digestible carbohydrates 276 7.7 Xylooligosaccharides 279 7.8 Other potential prebiotics candidates and summary 279 References 279 8 An Overview of Probiotic Research: Human and Mechanistic Studies 293G. Zoumpopoulou, E. Tsakalidou and L.V. Thomas 8.1 Mechanisms underlying probiotic effects 293 8.1.1 Probiotic effects on the gut microbiota and its metabolites 294 8.1.2 Probiotic immune modulation 295 8.1.3 Probiotic effects on gut barrier function 296 8.1.4 Probiotics and the gut–brain axis 296 8.1.5 Probiotic mechanisms in the urogenital tract 297 8.1.6 Survival of the gut microbiota through the gut 297 8.2 Probiotic human studies: gastrointestinal conditions 297 8.2.1 Inflammatory bowel disease (IBD) 297 8.2.2 Irritable bowel syndrome (IBS) 302 8.2.3 Constipation 303 8.2.4 Diarrhoeal diseases 304 8.2.5 Paediatric conditions 306 8.3 Probiotic research: human studies investigating extra]intestinal conditions 308 8.3.1 Common infectious diseases 309 8.3.2 Allergic diseases 310 8.3.3 Urogenital conditions 313 8.3.4 Obesity]related disease 314 8.3.5 Liver disease 317 8.3.6 Cancer 318 8.3.7 Immune disorders: HIV 319 8.3.8 Trials investigating aspects of the gut–brain axis 320 8.4 Conclusions 321 References 321 9 Production of Vitamins, Exopolysaccharides and Bacteriocins by Probiotic Bacteria 359D.M. Linares, G. Fitzgerald, C. Hill, C. Stanton and P. Ross 9.1 Introduction 359 9.2 Vitamin production by probiotic bacteria 359 9.2.1 Background 359 9.2.2 Folate 360 9.2.3 Vitamin B12 362 9.2.4 Riboflavin and thiamine 363 9.2.5 Vitamin K 364 9.3 Exopolysaccharides (EPS) production by probiotic bacteria 364 9.3.1 Introduction 364 9.3.2 Classification of exopolysaccharides 365 9.3.3 Health benefits of exopolysaccharides 365 9.4 Production of bacteriocins by probiotic cultures 368 9.4.1 Background 368 9.4.2 Production of antimicrobials as a probiotic trait 369 9.4.3 Classification of bacteriocins 369 9.4.4 Antimicrobial potential of Lactobacillus spp. 372 9.4.5 Antimicrobial potential of Bifidobacterium spp. 375 9.4.6 Other lactic acid bacteria species with antimicrobial potential 376 9.5 Overall conclusions 376 Acknowledgements 377 References 377 10 Future Development of Probiotic Dairy Products 389M. Saarela 10.1 Developments in the probiotic field in the European Union (EU) 389 10.2 The current probiotic market and its trends 391 10.3 Recent developments in the probiotic research 392 10.4 Future target areas for research and conclusion 393 References 393 Index 395

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Book SynopsisA comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systems Emulsion-based Systems for Delivery of Food Active Compounds is a comprehensive recourse that reviews the principles of emulsion-based systems formation, examines their characterization and explores their effective application as carriers for delivery of food active ingredients. The text also includes information on emulsion-based systems in regards to digestibility and health and safety challenges for use in food systems. Each chapter reviews specific emulsion-based systems (Pickering, multiple, multilayered, solid lipid nanoparticles, nanostructured lipid carriers and more) and explains their application for delivery of food active compounds used in food systems. In addition, the authors noted experts in the field review the biological fate, bioavailability and the health and safety challenges of using emulsion-based systems as carriers foTable of ContentsPreface vii About the Editors ix List of Contributors xiii 1 Conventional Emulsions 1Mehrdad Niakousari, Maral Seidi Damyeh, Hadi Hashemi Gahruie, Alaa El‐Din A. Bekhit, Ralf Greiner, and Shahin Roohinejad 2 Pickering Emulsions 29Anja Schroder, Meinou N. Corstens, Kacie K.H.Y. Ho, Karin Schroen, and Claire C. Berton‐Carabin 3 Multiple Emulsions 69Mohamed Koubaa, Shahin Roohinejad, Pankaj Sharma, Nooshin Nikmaram, Seyedeh Sara Hashemi, Alireza Abbaspourrad, and Ralf Greiner 4 Multilayered Emulsions 105Mohamed Koubaa, Nooshin Nikmaram, Shahin Roohinejad, Alireza Rafati, and Ralf Greiner 5 Solid Lipid Nanoparticles 121Jingyuan Wen, Shuo Chen, and Guanyu Chen 6 Nanostructured Lipid Carriers 139Jingyuan Wen, Guanyu Chen, and Shuo Chen 7 Filled Hydrogel Particles 161Jingyuan Wen, Murad Al Gailani, and Naibo Yin 8 Nanoemulsions 181Sung Je Lee, Quan Yuan, Anges Teo, Kelvin K.T. Goh, and Marie Wong 9 Microemulsions 231Shahin Roohinejad, Indrawati Oey, David W. Everett, and Ralf Greiner 10 Liposomes and Niosomes 263Jingyuan Wen, Murad Al Gailani, Naibo Yin, and Ali Rashidinejad Index 293

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Book SynopsisUnderstanding the impact of diet, exercise, genetics, and hormones on the risk and development of Alzheimer's and other neurogenerative diseases Diet is widely known to impact on neurological function. Nevertheless, academic texts discussing this relationship are relatively few in number. This book therefore fills an important gap in the current literature. Opening with an overview of neurodegenerative diseases, particularly Alzheimer's disease, the text then focuses on explaining the means by which glycemic control and lipid metabolism and associated nutritional and lifestyle variables may factor into such disorders' prevention and treatment. An international group of experts in the fields of food science and neurodegeneration have contributed chapters that examine Alzheimer's disease within a broad range of contexts. Offering dietary, genetic, and hormonal perspectives, the authors explore topics ranging from sugar consumption to digestive fermentation, andTable of ContentsList of Contributors xv 1 Current Understanding of Alzheimer’s Disease and Other Neurodegenerative Diseases, and the Potential Role of Diet and Lifestyle in Reducing the Risks of Alzheimer’s Disease and Cognitive Decline 1Charles S. Brennan, Margaret A. Brennan, W.M.A.D. Binosha Fernando and Ralph N. Martins References 7 2 Alzheimer’s Disease and Other Neurodegenerative Diseases 9Stephanie J. Fuller, Hamid R. Sohrabi, Kathryn G. Goozee, Anoop Sankaranarayanan and Ralph N. Martins 2.1 Introduction 9 2.2 Alzheimer’s Disease 9 2.2.1 Pathology 9 2.2.2 Symptoms 10 2.2.3 Incidence 11 2.2.4 Onset and Risk Factors 12 2.2.5 Treatment 12 2.2.6 Potential for AD Prevention 13 2.3 Frontotemporal Lobe Dementia 13 2.3.1 Neuropathology and Causes 14 2.3.2 Treatment 15 2.3.3 Diagnosis and Clinical Overlap with Other Diseases 15 2.4 Vascular Dementia 16 2.4.1 Symptoms and Diagnosis 16 2.4.2 Causes and Risk Factors 16 2.4.3 Prevention and Treatment 17 2.4.4 Dementia with Lewy Bodies 18 2.4.5 Causes 18 2.4.6 Symptoms 18 2.4.7 Diagnosis of DLB 18 2.4.7.1 Clinical Approach to Dementias 19 2.5 Parkinson’s Disease 19 2.5.1 Onset 22 2.5.2 Causes and Risk Factors 22 2.5.3 Incidence 22 2.5.4 Pathology 22 2.5.5 Treatment 23 2.6 Huntington’s Disease 24 2.6.1 Genetics of the Disease 24 2.6.2 Incidence and Prevalence 25 2.6.3 Pathology 25 2.6.4 Treatment 26 2.7 Motor Neuron Diseases 27 2.7.1 Amyotrophic Lateral Sclerosis 27 2.7.2 Spinal Muscular Atrophy 27 2.7.3 Hereditary Spastic Paraplegia 27 2.7.4 Onset of MND and Differential Diagnosis 28 2.7.5 Incidence, Causes, and Risk Factors 28 2.7.6 Pathology 29 2.7.7 Treatment 30 2.8 Prion Diseases 30 2.8.1 Causes 31 2.8.2 Symptoms and Diagnosis 31 2.8.3 Treatment 32 2.8.4 Differential Diagnosis of the Various Types of Dementia 32 2.8.5 DLB Treatment 33 2.9 Summary 33 References 34 3 Current and Developing Methods for Diagnosing Alzheimer’s Disease 43Stephanie J. Fuller, Nicholas Carrigan, Hamid R. Sohrabi and Ralph N. Martins 3.1 Introduction 43 3.2 Classical Post-Mortem Diagnosis 43 3.2.1 Plaques 44 3.2.2 Neurofibrillary Tangles (NFT) 44 3.2.3 Cerebral Amyloid Angiopathy (CAA) 44 3.2.4 Glial Responses 45 3.2.5 Brain Shrinkage 45 3.2.6 Loss of Synapses and Neurons 45 3.3 Clinical Diagnosis 45 3.3.1 Initial Assessment/Screening Tools 47 3.3.1.1 Mini-Mental State Examination (MMSE) 47 3.3.1.2 Montreal Cognitive Assessment (MoCA) 47 3.3.1.3 Clinical Dementia Rating (CDR) 47 3.3.1.4 Clock Drawing 48 3.3.1.5 Seven-Minute Screen 48 3.3.1.6 Alzheimer’s Disease Assessment Scale (ADAS-Cog) 48 3.3.1.7 Psychogeriatric Assessment Scales (PAS) 48 3.3.1.8 Dementia Rating Scale (DRS) 49 3.3.1.9 Mini-Cog 49 3.3.1.10 Rowland Universal Dementia Assessment Scale (RUDAS) 49 3.3.1.11 The Consortium to Establish a Registry for Alzheimer’s Disease (CERAD) Neuropsychological Battery (nb) and Other Tests 49 3.4 Brain Imaging in the Diagnosis of Alzheimer’s Disease and Other Dementias 51 3.4.1 Imaging Tests in AD Diagnosis: Established Tests 51 3.4.1.1 Computed Tomography (CT) 51 3.4.1.2 Electroencephalography (EEG) 51 3.4.1.3 Magnetic Resonance Imaging (MRI), for the Assessment of Morphological Changes, and the Detection of Stroke 52 3.4.1.4 Positron Emission Tomography (PET) 52 3.4.1.5 FDG-PET 52 3.4.2 Imaging Tests in AD Diagnosis: More Recently Developed Tests 52 3.4.2.1 MRI for Measuring Regional Blood Flow 53 3.4.2.2 Single Photon Emission Computed Tomography (SPECT) Scan 54 3.4.2.3 PiB-PET 54 3.4.3 The Rapidly Evolving Diagnostic Criteria 55 3.4.4 CSF Biomarkers of AD 56 3.4.4.1 Aβ, Tau, and AβPP-Related Biomarkers 56 3.4.4.2 Other Potential CSF Protein Biomarkers 57 3.4.4.3 Potential Lipid Biomarkers in the CSF 58 3.4.5 Blood Biomarkers of AD 60 3.4.5.1 Aβ Peptides in Plasma 60 3.4.5.2 Other Potential Blood Biomarkers 62 3.4.5.3 Blood Proteins 62 3.4.6 Blood Lipids 64 3.4.7 Metabolites 65 3.4.8 Blood Platelets 66 3.4.9 Genetic Risk Factors 67 3.4.10 The Eye as a Window to the Brain 68 3.4.11 miRNA Tests 69 3.5 Conclusions 71 References 72 4 The Link Between Diabetes, Glucose Control, and Alzheimer’s Disease and Neurodegenerative Diseases 89Giuseppe Verdile, Paul E. Fraser and Ralph N.Martins 4.1 Introduction 89 4.2 The Impact of Type 2 Diabetes on the Brain 90 4.3 Evidence from Cell Culture, Animal, and Clinical Studies 93 4.3.1 CNS Insulin Signalling and Disruptions in AD 93 4.3.2 The Accumulation of Aβ Is Associated with Impaired Insulin Signalling 94 4.3.3 Insulin Resistance Promotes the Accumulation of Aβ 95 4.3.4 Impairments in Insulin Signalling Can Induce Hyperphosphorylation of Tau 96 4.3.5 Type 2 Diabetes and Neuroinflammation 96 4.3.6 Oxidative Stress and Mitochondrial Dysfunction in T2D and AD 97 4.3.7 Targeting Type 2 Diabetes to Slow Down Progression/Prevent Neurodegeneration and Cognitive Decline 99 4.4 Conclusions 103 References 103 5 Diet and Nutrition, and their Influence on Alzheimer’s Disease and other Neurodegenerative Diseases 117Stephanie R. Rainey-Smith, Rhona Creegan, Stephanie J. Fuller, Michele L. Callisaya and Velandai Srikanth 5.1 Introduction 117 5.2 Dietary Patterns 118 5.3 Key Macronutrients 119 5.3.1 Dietary Fatty Acids 119 5.3.2 Cholesterol 120 5.3.3 Polyunsaturated Fatty Acids 121 5.3.4 Dietary Carbohydrates 122 5.4 Key Micronutrients 124 5.4.1 Water Soluble Vitamins 125 5.4.1.1 B Vitamins 125 5.4.2 Fat Soluble Vitamins 128 5.4.2.1 Vitamin A (Retinol, Retinal, and Retinoic Acid) 128 5.4.2.2 Vitamin D 129 5.4.2.3 Vitamin E 130 5.4.3 Dietary Minerals 131 5.4.3.1 Selenium 131 5.4.3.2 Manganese 132 5.4.3.3 Zinc, Iron, Copper, and Calcium 132 5.5 Conclusion 134 References 135 6 Carbohydrate and Protein Metabolism: Influences on Cognition and Alzheimer’s Disease 149W.M.A.D. Binosha Fernando, Veer B. Gupta, Vijay Jayasena, Charles S. Brennan and Ralph N.Martins 6.1 Carbohydrates 149 6.1.1 Carbohydrate Digestion 149 6.1.2 Glucose Ingestion and Use 151 6.1.3 Glucose and Insulin, Insulin Resistance, and Type 2 Diabetes (Short Summary) 151 6.1.4 Relative Intake of Carbohydrate and Its Impacts on Neurodegenerative Disease Risk 152 6.1.5 Ketogenic Diets 154 6.1.6 Glucose and Its Effects on Cognition 154 6.1.7 Possible Mechanisms Related to Memory Enhancement with Glucose 157 6.1.7.1 Glucose and the Hippocampus 158 6.1.7.2 Glucose Availability in Brain Cells 158 6.1.7.3 Glucose and the Central Cholinergic System 159 6.1.7.4 ATP-Regulated Potassium (K-ATP) Channels and Brain Control of Glucose Homeostasis 159 6.1.7.5 Effects of High Fructose Diets 160 6.1.7.6 Sucrose 161 6.2 Proteins 161 6.2.1 Protein Metabolism in General 162 6.2.2 Links Between Specific Amino Acids and Brain Function 163 6.2.2.1 Tryptophan 163 6.2.2.2 Tyrosine 164 6.2.3 Clinical Studies of Protein Supplementation 165 6.2.4 Links Between Loss of Protein Function and Neurodegeneration 167 6.2.5 Clearance Mechanisms Associated with Proteinopathies Involved in Neurodegeneration 168 6.2.6 Role of Protein Crosslinking and Inflammation in Neurodegeneration and AD 170 6.3 Conclusion 171 References 171 7 Fat and Lipid Metabolism and the Involvement of Apolipoprotein E in Alzheimer’s Disease 189Eugene Hone, Florence Lim and Ian J. Martins 7.1 Introduction 189 7.2 Alzheimer’s Disease 189 7.3 Cholesterol and Lipid Metabolism 190 7.3.1 Cholesterol Synthesis and Metabolism 190 7.3.2 Oxysterols 191 7.3.2.1 Oxysterols in AD 191 7.3.3 Pathways of Dietary (Exogenous) Lipid Homeostasis 192 7.3.4 Pathways of Endogenous Lipid Homeostasis 193 7.3.5 Peripheral Clearance of Lipoproteins and Reverse Cholesterol Transport 195 7.3.5.1 Lipoproteins in the CNS 197 7.4 Apolipoprotein E Alleles and Isoforms 197 7.4.1 ApoE in the Brain 198 7.4.2 Apolipoprotein E and Alzheimer’s Disease 198 7.4.2.1 ApoE Binding to Aβ 199 7.4.2.2 ApoE in the Cellular Clearance of Aβ 200 7.4.2.3 ApoE and Antioxidant Properties 201 7.4.2.4 ApoE and Tissue Transglutaminase 201 7.4.2.5 Apolipoprotein J (Clusterin, CLU) 202 7.5 LRP-1 in the Brain and Its Role in Aβ Clearance 203 7.5.1 LDL, HDL, and AD 203 7.5.2 Statins, Cholesterol, and AD 204 7.6 The Role of Lipid Rafts in Neurodegenerative Diseases 205 7.7 Changes to Glycerophospholipids in Alzheimer’s Disease 206 7.7.1 Omega-3 and Omega-6 Fatty Acids 207 7.7.1.1 Omega-3 Fatty Acids, Modern Diets, and Health Implications 208 7.8 Sphingolipids 208 7.8.1 Ceramides 208 7.8.2 Sulfatides 209 7.8.3 Gangliosides 209 7.9 Conclusions 210 References 210 8 Inflammation in Alzheimer’s Disease, and Prevention with Antioxidants and Phenolic Compounds –What Are the Most Promising Candidates? 233Matthew J. Sharman, Giuseppe Verdile, Shanmugam Kirubakaran and Gerald Münch 8.1 Introduction 233 8.2 Inflammation and the Immune Response in AD 233 8.2.1 The Role of Microglia and Astrocytes in Chronic Inflammation in AD 233 8.3 Oxidative Stress 236 8.3.1 Advanced Glycation End Products 237 8.3.2 Involvement of the Complement System in AD 238 8.3.3 Involvement of Cytokines and Chemokines in Inflammation 239 8.3.4 Inflammation – Susceptibility to Aβ Deposition or Aggregation 240 8.3.5 Inflammation Can Influence AβPP Metabolism and Aβ Clearance Directly 241 8.4 Current Medications for AD 242 8.4.1 Current Medications – Acetylcholinesterase Inhibitors and Memantine 242 8.5 Disease Modification and Treatment Approaches 243 8.5.1 Non-Steroidal Anti-Inflammatory Drugs (NSAID) 243 8.6 Some Anti-inflammatory Foods, Supplements, and Newly Developed Drugs for the Treatment of AD 244 8.6.1 Cinnamon/Cinnamaldehyde 244 8.6.2 (−)Epigallocatechin-3-Gallate (EGCG) and Other Green Tea Polyphenols 245 8.6.3 Curcumin 247 8.6.4 Other Polyphenolic Antioxidants 248 8.6.5 Omega-3 (n-3) Essential Fatty Acids 249 8.6.6 Lipoic Acid 250 8.7 Conclusion 253 References 253 9 Cognitive Impairments in Alzheimer’s Disease and Other Neurodegenerative Diseases 267Hamid R. Sohrabi and Michael Weinborn 9.1 Introduction 267 9.2 Dementia due to Alzheimer’s Disease 268 9.2.1 Subjective Cognitive Decline [4] and Mild Cognitive Impairment (MCI) 268 9.2.2 Memory Impairments in AD 271 9.2.2.1 Episodic Memory 271 9.2.2.2 Semantic Memory 272 9.2.2.3 Prospective Memory (PM) 272 9.2.3 Attention and Executive Dysfunction in AD 273 9.2.4 Language 274 9.2.5 Visuospatial Abilities 276 9.2.6 Dementia with Lewy Bodies and Parkinson’s Disease with Dementia 276 9.2.7 Vascular Dementia 277 9.2.8 Frontotemporal Dementia 279 9.3 Conclusions 281 References 282 10 Animal Models of Alzheimer’s Disease 291Prashant Bharadwaj 10.1 Introduction 291 10.2 Transgenic Mouse Models 292 10.3 Knock-in AD Mice Models 296 10.4 Non-Transgenic and Other Mammalian Animal Models 297 10.5 Drug Development and Translational Issues 298 10.6 Correlations Between Animal Models of AD and Human AD 300 10.7 Experimental Design and Reporting 301 10.8 The Future of Animal Models in AD 302 References 303 11 The Products of Fermentation and Their Effects on Metabolism, Alzheimer’s Disease, and Other Neurodegenerative Diseases: Role of Short-Chain Fatty Acids (SCFA) 311W.M.A.D Binosha Fernando, Charles S. Brennan and Ralph N.Martins 11.1 Introduction 311 11.2 Fermentable Substrates and Short-Chain Fatty Acids 312 11.2.1 Colonic Microflora and Fermentation 313 11.2.1.1 Probiotics and Prebiotics 313 11.2.2 Propionic Acid (PPA) 315 11.2.3 Acetic Acid 315 11.2.4 Butyric Acid 315 11.2.5 Short-Chain Fatty Acids and Free Fatty-Acid Receptor Signalling 316 11.2.6 Short-Chain Fatty Acids and Energy Intake 316 11.2.7 Short-Chain Fatty Acids and Energy Expenditure 319 11.2.8 Regulation of Fatty-Acid Metabolism by SCFA 320 11.2.9 Effect of Short-Chain Fatty Acids on Glucose Regulation 320 11.2.10 Regulation of Cholesterol Metabolism by Short-Chain Fatty Acids 321 11.2.11 Regulation of Inflammation by Short-Chain Fatty Acids 322 11.2.12 Short-Chain Fatty Acids and Neuroprotection 324 11.3 Conclusions 325 References 326 12 Hormonal Expression Associated with Alzheimer’s Disease and Neurodegenerative Diseases 335Giuseppe Verdile, Anna M. Barron and Ralph N. Martins 12.1 The Hypothalamic–Pituitary–Gonadal (HPG) Axis 335 12.1.1 Dysregulation of the HPG Axis During Ageing 336 12.2 Roles for Sex Steroids and Gonadotropins in the Neurodegenerative Process in AD 339 12.2.1 Sex Steroids Modulate Aβ Accumulation 340 12.2.2 Sex Steroids and Oxidative Stress 342 12.2.3 Sex Steroids and Inflammation 344 12.2.4 Testosterone and Diabetes 346 12.2.5 A Role for Gonadotropins in AD Pathogenesis 347 12.3 Hormone-based Therapies 349 12.3.1 The Oestrogens 349 12.3.2 Testosterone Therapy 350 12.3.3 Selective Oestrogen or Androgen Receptor Modulators (SERM or SARM) 352 12.3.4 Gonadotropin-Lowering Agents 354 12.4 Conclusions 355 References 355 13 The Link Between Exercise and Mediation of Alzheimer’s Disease and Neurodegenerative Diseases 371Belinda Brown and Tejal M. Shah 13.1 Introduction 371 13.2 Physical Activity Promotes Health and Well-being 372 13.3 Neuroplasticity 372 13.4 The Link Between Physical Activity and Cognition Across the Human Lifespan 373 13.4.1 Childhood 373 13.4.2 Adulthood and Midlife 374 13.4.3 Older Adults 375 13.5 Physical Activity Reduces the Risk of Dementia and AD 376 13.6 Mechanisms Underlying the Relationship Between Exercise and Brain Health 376 13.6.1 Evidence from Molecular and Cellular Research 377 13.6.2 Neurotrophins 378 13.6.3 Hormonal Pathways 379 13.6.4 Cardiovascular and Metabolic Mechanisms 380 13.6.5 Evidence from Neuroimaging Studies 380 13.7 The Effect of Genetics on the Relationship Between Exercise and Brain Health 381 13.8 Future Directions 382 References 382 Contents xiii 14 Current and Prospective Treatments for Alzheimer’s Disease (and Other Neurodegenerative Diseases) 391Steve Pedrini, Mike Morici and Ralph N. Martins 14.1 Introduction 391 14.2 Current and Potential Medical Treatments 391 14.2.1 Treatments That Influence Neurotransmission 391 14.2.1.1 Cholinergic System 391 14.2.1.2 Other Neurotransmitters 396 14.2.2 Cholesterol-Lowering Medications 399 14.2.3 Immunotherapy 400 14.2.3.1 Active Immunotherapy (Aβ) 401 14.2.3.2 Active Immunotherapy (tau) 402 14.2.3.3 Passive Immunotherapy (Aβ) 402 14.2.3.4 Passive Immunotherapy (tau) 404 14.2.4 Targeting the Aβ-Producing Pathway 405 14.2.4.1 α-Secretase 406 14.2.4.2 β-Secretase 406 14.2.4.3 γ-Secretase 407 14.2.5 Other Compounds Affecting Aβ 408 14.2.6 Other Compounds Affecting Tau 410 14.2.7 Inflammatory Targets 411 14.3 Conclusions 412 References 412 15 The Role of Genetics in Alzheimer’s Disease and Parkinson’s Disease 443Tenielle Porter, Aleksandra K. Gozt, Francis L. Mastaglia and Simon M. Laws 15.1 Introduction 443 15.2 Genetics of Alzheimer’s Disease 444 15.3 Autosomal Dominant AD (ADAD) 445 15.3.1 Understanding the Importance of APP and the Presenilins in AD 445 15.4 Amyloid Precursor Protein (APP) 447 15.5 Presenilin 1 (PSEN1) 447 15.6 Presenilin 2 (PSEN2) 448 15.7 Genetic Contributions to Sporadic Late-Onset AD (LOAD) 449 15.8 Cholesterol Metabolism 449 15.8.1 Apolipoprotein E (APOE) 449 15.8.2 Clusterin (CLU) 452 15.8.3 ATP-Binding Cassette Transporter A7 (ABCA7) 453 15.9 Immune Response 454 15.9.1 Complement Receptor 1 (CR1) 454 15.9.2 CD33(Myeloid Cell Surface Antigen CD33; Sialic Acid-Binding Immunoglobulin-Like Lectin 3) 455 15.9.3 Membrane Spanning 4 Domains, Subfamily A (MS4A) 456 15.9.4 Triggering Receptor Expressed on Myeloid Cells 2 (TREM2) 456 15.9.5 Further Genetic Associations Implicating the Immune Response 457 15.10 Endocytosis 458 15.10.1 Bridging Integrator 1 (BIN1) 459 15.10.2 Phosphatidylinositol Binding Clathrin Assembly Lymphoid Myeloid Protein (PICALM) 460 15.10.3 CD2-Associated Protein (CD2AP) 461 15.10.4 Further Genetic Associations Implicating Endocytosis 462 15.10.5 Variants in APP and Genes for APP-Metabolising Proteins 463 15.10.6 Further Mechanisms Implicated Through Genetic Associations 464 15.11 Genetics of Parkinson’s Disease 465 15.12 Monogenic forms of PD 466 15.12.1 Autosomal Dominant Forms 466 15.12.1.1 PARK 1 (SNCA) 466 15.12.1.2 PARK 8 (LRRK2) 467 15.12.1.3 PARK 11 (GIGYF2) 468 15.12.1.4 PARK 17 (VPS35) 468 15.12.1.5 PARK 18 (EIF4G1) 468 15.12.2 Autosomal Recessive Forms 469 15.12.2.1 PARK 2 (PRKN) 469 15.12.2.2 PARK 6 (PINK 1) 469 15.12.2.3 PARK 7 (DJ-1) 470 15.12.2.4 PARK 9 (ATP13A2) 470 15.12.2.5 PARK 14 (PLA2G6) 470 15.12.2.6 PARK 15 (FBXO7) 471 15.12.3 Genetic Contributions to Late-Onset Sporadic PD (LOPD) 471 15.12.4 Common Variants in PD Genes 471 15.12.5 Glucocerebrosidase (GBA) 472 15.12.6 Immune-Inflammatory Genes 472 15.12.7 Mitochondrial DNA Variants 473 15.13 Conclusion 473 References 474 Final Thoughts Regarding Alzheimer’s Disease, Diet, and Health 499Charles S. Brennan, Margaret A. Brennan, W.M.A.D. Binosha Fernando, Stephanie J. Fuller and Ralph N.Martins List of Abbreviations 503 Index 511

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Book SynopsisExploring food microbiology, its impact upon consumer safety, and the latest strategies for reducing its associated risks As our methods of food production advance, so too does the need for a fuller understanding of food microbiology and the critical ways in which it influences food safety. The Microbiology of Safe Food satisfies this need, exploring the processes and effects of food microbiology with a detailed, practical approach. Examining both food pathogens and spoilage organisms, microbiologist Stephen J. Forsythe covers topics ranging from hygiene regulations and product testing to microbiological criteria and sampling plans. This third edition has been thoroughly revised to cater to the food scientists and manufacturers of today, addressing such new areas as: Advances in genomic analysis techniques for key organisms, including E. coli, Salmonella, and L. monocytogenes Emerging information on high-throughTable of ContentsPreface to third edition xvii Preface to second edition xix Preface to first edition xxi 1 Foodborne infections 1 1.1 The microbial world and its relationship to food 2 1.2 Origins of safe food production 6 1.3 Overview of foodborne illness 7 1.4 Public perception of safe food 14 1.5 Causes of foodborne illness 17 1.6 Food poisoning due to common food commodities 20 1.7 Host‐related issues 22 1.8 Hygiene hypothesis 23 1.9 Chronic sequelae following foodborne illness 23 1.10 The size of the foodborne illness problem 24 1.11 The cost of foodborne diseases 36 1.12 Changes in antimicrobial resistance of foodborne pathogens 38 1.13 Food safety following natural disasters, and conflict 42 1.14 Food microbiology, foodborne diseases and climate change 43 2 Basic aspects 45 2.1 The human intestinal tract 45 2.2 The normal human intestinal flora 46 2.3 Host resistance to foodborne infections 51 2.4 Bacterial cell structure 52 2.5 Bacterial toxins and other virulence determinants 55 2.6 Microbial growth cycle 63 2.7 Death kinetics 63 2.8 Factors affecting microbial growth 68 2.9 Microbial response to stress 73 2.10 Predictive modelling 78 3 Food preservation and spoilage organisms 85 3.1 Spoilage micro‐organisms 85 3.2 Shelf life indicators 91 3.3 Methods of preservation and shelf life extension 93 3.4 Preservatives 95 3.5 Physical methods of preservation 100 3.6 Packaging 109 3.7 Fermented food products 111 3.8 Organisms involved in the production of fermented foods 118 3.9 Functional foods: probiotics and gut modulation 128 4 Bacterial foodborne pathogens 135 4.1 Indicator organisms 137 4.2 Campylobacter jejuni, C. coli and C. lari 139 4.3 Salmonella serovars 148 4.4 Pathogenic E. coli 160 4.5 Sh. dysenteriae and Sh. sonnei 176 4.6 Cronobacter species 178 4.7 Vibrio cholerae, V. parahaemolyticus and V. vulnificus 184 4.8 Brucella melitensis, Br. abortus and Br. suis 188 4.9 Yersinia enterocolitica 189 4.10 Aeromonas hydrophila, A. caviae and A. sobria 191 4.11 Plesiomonas shigelloides 193 4.12 Listeria monocytogenes 194 4.13 Staphylococcus aureus 207 4.14 Clostridium perfringens 210 4.15 Clostridium botulinum 211 4.16 B. cereus group 213 4.17 Enterococcus and Streptococcus species 217 4.18 Emerging and uncommon foodborne pathogens 219 5 Foodborne pathogens: viruses, toxins, parasites and prions 233 5.1 Foodborne viruses 233 5.2 Seafood and shellfish poisoning 244 5.3 Foodborne parasites: eucaryotes 248 5.4 Mycotoxins 253 6 Methods of detection and characterisation 259 6.1 Prologue 259 6.2 Conventional methods 264 6.3 Rapid sampling methods 269 6.4 Rapid end‐detection methods 273 6.5 DNA‐based molecular typing and proteomic methods 279 6.6 Identification and typing methods based on high‐throughput DNA sequencing 288 6.7 Specific detection procedures and accreditation 292 7 Microbiological criteria 313 7.1 Background to microbiological criteria and end‐product testing 313 7.2 International commission on microbiological specifications for foods (ICMSF) 313 7.3 Codex Alimentarius principles for the establishment and application of microbiological criteria 314 7.4 Sampling plans 316 7.5 Variables plans 318 7.6 Attributes sampling plan 321 7.7 Principles 322 7.8 Microbiological limits 329 7.9 Implemented microbiological criteria 333 7.10 UK guidelines for ready‐to‐eat foods 333 8 Hygienic production practices 337 8.1 Contribution of food handlers to foodborne illness 337 8.2 Personnel hygiene and training 337 8.3 Cleaning 340 8.4 Detergents and disinfectants 343 8.5 Microbial biofilms 343 8.6 Assessment of cleaning and disinfection efficiency 348 9 Food safety management tools 351 9.1 The manufacture of hygienic food 351 9.2 Microbiological safety of food in world trade 357 9.3 Consumer pressure effect on food processing 358 9.4 The management of hazards in food in international trade 359 9.5 Hazard analysis critical control point (HACCP) 359 9.6 Prerequisite programme 360 9.7 Outline of HACCP 363 9.8 Microbiological criteria and HACCP 367 9.9 Microbiological hazards and their control 369 9.10 HACCP plans 371 9.11 GMP and GHP 382 9.12 Quality systems 382 9.13 Total quality management 382 10 Microbiological risk assessment 385 10.1 Risk analysis and microbiological risk assessment 385 10.2 Origin of MRA 387 10.3 MRA – an overview 389 10.4 MRA – structure 392 10.5 Risk assessment 395 10.6 Risk management 415 10.7 Food safety objectives (FSO) 419 10.8 Risk communication 421 10.9 Future developments in MRA 422 11 Application of microbiological risk assessment 425 11.1 Salmonella serovars 425 11.2 Campylobacter 435 11.3 L. monocytogenes 442 11.4 E. coli O157 449 11.5 Bacillus cereus 451 11.6 Vibrio parahaemolyticus 453 11.7 Cronobacter species and Salmonella in powdered infant formula (PIF) 455 11.8 Viral risk assessments 457 12 International control of microbiological hazards in foods: regulations and authorities 459 12.1 Control of foodborne pathogens 459 12.2 World Health Organisation (WHO), global food security from accidental and deliberate contamination 464 12.3 Regulations in international trade of food 467 12.4 Codex Alimentarius Commission (CAC) 468 12.5 SPS measures, Technical Barriers to Trade (TBT) and the WHO 469 12.6 EU legislation 470 12.7 International food safety agencies 471 13 Surveillance and foodborne outbreak investigation 475 13.1 Surveillance programmes 475 13.2 Outbreak investigations 483 13.3 Social media, crowd sourcing and reporting food poisoning cases 492 13.4 Mobile phones and food safety 493 13.5 Food terrorism and biocrimes 493 14 Whole‐genome sequencing, microbiomes and genomic epidemiology 499 14.1 High‐throughput DNA sequencing 499 14.2 Microbiome analysis 501 14.3 Genomic epidemiology 503 14.4 Key outbreaks investigated using genomic epidemiology 505 Glossary of terms 515 List of abbreviations 521 Food safety resources on the world wide web 525 Plates and credits 531 References 533 Index 563

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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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