Other technologies and applied sciences Books

Book SynopsisA guide to the wide-variety of waste valorisation techniques related to various biomass, waste materials and by products Waste Valorisation provides a comprehensive review of waste chemistry and its application to the generation of value-added products. The authors noted experts on the topic offer a clear understanding of waste diversity, drivers and policies governing its valorisation based on the location. The book provides information on the principles behind various valorisation schemes and offers a description of general treatment options with their evaluation guidelines in terms of cost, energy consumption and waste generation. Each of the book''s chapters contain an introduction which summarises the current production and processing methods, yields, energy sources and other pertinent information for each specific type of waste. The authors focus on the most relevant novel technologies for value-added processing of waste streams or industrial by-pTrade Review"The book meets its objective, describing in compact format many methods of waste management available across a wide range of industries, well supported by comprehensive references." (Chromatographia, January 2021 https://doi.org/10.1007/s10337-020-03998-6)Table of ContentsList of Contributors xiii Series Preface xvii Preface xix 1 Overview ofWaste Valorisation Concepts from a Circular Economy Perspective 1Jinhua Mou, Chong Li, Xiaofeng Yang, Guneet Kaur and Carol Sze Ki Lin 1.1 Introduction 1 1.2 Development of (Bio)Chemical Process for Utilization of Waste as a Bioresource 4 1.2.1 Mechanical Pretreatment 5 1.2.2 Physical Pretreatment 5 1.2.3 Chemical Pretreatment 5 1.2.4 Biological Pretreatment 6 1.3 Process Integration for Waste-Based Biorefinery 6 1.3.1 Food Waste Biorefinery 7 1.3.2 Agricultural Waste Biorefinery 7 1.3.3 Industrial Waste Biorefinery 8 1.3.4 Wastewater Biorefinery 8 1.4 Closed Loop Recirculation in a Bio-based Economy 8 1.5 Conclusions and Future Trends 9 References 10 2 Waste as a Bioresource 13Gayatri Suresh, Joseph Sebastian and Satinder Kaur Brar 2.1 Introduction 13 2.2 Waste Streams and Their Suitability as Feedstock for Valorisation: Is All Waste a Resource? 14 2.3 (Bio)diversity and Variability of Waste Feedstock 16 2.3.1 Agro-industrial Wastes 16 2.3.2 Municipal Solid Wastes 18 2.3.3 Livestock Wastes 19 2.3.4 Industrial Wastes 21 2.4 Drivers, Policies, and Markets for Value-added Waste-derived Products 23 2.5 Conclusions and Future Trends 25 Acknowledgements 26 References 26 3 Treatment of Waste 33Ravindran Balasubramani, Vasanthy Muthunarayanan, Karthika Arumugam, Rajiv Periakaruppan, Archana Singh, Soon Woong Chang, Thamaraiselvi Chandran, Gopal Shankar Singh and Selvakumar Muniraj 3.1 Introduction 33 3.2 Solid Waste Management 34 3.2.1 E-waste Management 34 3.2.2 Hazardous Waste Management 35 3.2.3 Biomedical Waste Management 35 3.2.4 Plastic Waste Management 35 3.2.5 Solid Waste Management Options 35 3.3 General Approach for Waste Treatment and Conversion to Value-added Products: Biochemical, Mechanical, and Thermochemical 36 3.3.1 Conventional Treatment 36 3.3.2 Biological/Biochemical Treatment 37 3.3.3 Thermal Methods 40 3.3.4 Open Burning 40 3.3.5 Mechanical Treatment 40 3.4 Factors Influencing Selection of an Appropriate Valorisation Technique for Specific Waste Types 42 3.4.1 Case Study of Paper Waste Recycling 42 3.4.2 Deinking Process 42 3.4.3 Paper Deinking Residue 43 3.5 Conventional and Novel Techniques: Overall Comparison in Terms of Energy Consumption, Waste Stream Generation and Cost 44 3.5.1 Pyrolysis 44 3.5.2 Gasification 44 3.5.3 Incineration 44 3.6 Energy Consumption, Waste Stream Generation, and Costs of Conventional and Novel Waste Treatment Technologies 45 3.7 Conclusions and Future Trends 45 Acknowledgement 46 References 46 4 Valorisation of Agricultural Waste Residues 51Srinivas Mettu, Pobitra Halder, Savankumar Patel, Sazal Kundu, Kalpit Shah, Shunyu Yao, Zubeen Hathi, Khai Lun Ong, Sandya Athukoralalage, Namita Roy Choudhury, Naba Kumar Dutta and Carol Sze Ki Lin 4.1 Introduction 51 4.2 Agricultural Waste Definition, Composition, Variability, and Associated Policies and Regulations 53 4.2.1 Agricultural Waste from Farming 55 4.2.2 Agricultural Wastes from Livestock 56 4.2.3 Agricultural Waste Availability 57 4.3 Conventional Techniques – Anaerobic Digestion, Pyrolysis, Gasification, and Solvent Treatment/Extraction 58 4.3.1 Anaerobic Digestion 58 4.3.2 Solvent Treatment 63 4.3.3 Gasification 65 4.3.4 Pyrolysis 67 4.4 Novel Techniques and Envisioned Product Streams: A New Perspective 71 4.5 Case Study: Yard Waste Management 74 4.5.1 Background of Yard Waste in Hong Kong 74 4.5.2 Conventional Yard Waste Reduction and Treatment Strategy 75 4.5.3 Novel Techniques and Strategies for Yard Waste Treatment 76 4.6 Conclusions and Future Trends 76 Acknowledgements 77 References 77 5 Valorisation of Woody Biomass 87Md Khairul Islam, Chengyu Dong, Hsien-Yi Hsu, Carol Sze Ki Lin and Shao-Yuan Leu 5.1 Generation of Woody Biomass 87 5.2 General Classification and Properties of Woods 88 5.3 Wood Chemistry 89 5.3.1 Cellulose 89 5.3.2 Hemicelluloses 90 5.3.3 Lignin 91 5.3.4 Extractives 92 5.4 Chemical Composition Analysis 93 5.4.1 Structural Carbohydrates and Lignin 93 5.4.2 Extractives 94 5.5 Pretreatment 94 5.6 Saccharification and Fermentation 97 5.7 New Functions of Wood Residues 100 5.7.1 Wood–Plastic Composite for Construction Purposes 100 5.7.2 Cellulose Nanomaterials 100 5.7.3 Wood Extractives 102 5.8 Conclusions and Future Trends 102 Acknowledgement 102 References 103 6 Recovery of Nutrients and Transformations of Municipal/Domestic Food Waste 109Divyani Panwar, Parmjit S. Panesar, Gisha Singla, Meena Krishania and Avinash Thakur 6.1 Introduction 109 6.2 Characteristics of Food Waste and its Supply Chain 111 6.2.1 Characteristics of Waste Generated from Food Industries 113 6.2.2 Food Waste Supply Chain 114 6.3 Recovery of Valuable Products from Anaerobic Digestion of Food Waste 116 6.3.1 Biogas 118 6.3.2 Digestate 119 6.4 Novel Approaches and Obtainable Products: Biotechnological Processes and Chemical Transformations 124 6.4.1 Chemical Transformations 125 6.4.2 Biotechnological Approaches 130 6.5 Case Study: Production of Methane via Anaerobic Digestion of Food Waste 139 6.5.1 Anaerobic Digestion 140 6.5.2 TEAM Digester for Domestic Food Waste Digestion 143 6.6 Conclusions and Future Trends 144 References 145 7 Bioconversion of Processing Waste from Agro-Food Industries to Bioethanol: Creating a Sustainable and Circular Economy 161Deepak Kumar and Vijay Singh 7.1 Introduction 161 7.2 Bioconversion Technologies for Bioethanol Production 164 7.2.1 Ethanol Production from Starchy Feedstock (First-Generation Bioethanol) 164 7.2.2 Ethanol from Lignocellulosic Biomass (Second-Generation Bioethanol) 167 7.3 Use of Processing Waste to Produce Ethanol 170 7.3.1 Citrus Peel Waste (CPW) 170 7.3.2 Peel Residue Waste from Other Food Industries 171 7.3.3 Waste from the Brewing Industry 172 7.3.4 Other Processing Wastes 173 7.4 Use of Processing Waste to Enhance Ethanol Yields 174 7.4.1 Improving Fermentation of Dry Fractionated Corn 174 7.4.2 Processing of DDGS to Enhance Ethanol Yields 177 7.5 Conclusions and Future Trends 178 References 179 8 Challenges with Biomass Waste Valorisation 183Guihua Yan, Yunchao Feng, Sishi Long, Xianhai Zeng, Yong Sun, Xing Tang and Lu Lin 8.1 Introduction 183 8.2 The Pre-Preparation Technologies of Biomass Waste 184 8.2.1 “Cellulose-First” Biorefinery Technologies 185 8.2.2 “Lignin-First” Biorefinery Technologies 185 8.2.3 “Lignin and Hemicellulose-First” Biorefinery Technologies 186 8.2.4 “Cellulose and Hemicellulose-First” Biorefinery Technologies 186 8.3 Handling of Emerging Biomass Wastes by Newly Developed Techniques 188 8.3.1 Catalytic Chemistry Technologies 188 8.3.2 Thermochemical Conversion Technologies 189 8.3.3 Biochemical Technologies 190 8.3.4 Integration with Existing Technologies and Economic Viability 190 8.4 Transforming Biomass Waste to Cellulose by New Techniques 191 8.4.1 Cellulose Extraction or Purification Techniques from Biomass Waste 192 8.4.2 Cellulose Micro/Nanomerization Technologies 192 8.5 Transforming Biomass Waste to Lignin by New Technologies 197 8.6 Conclusions and Future Trends 198 Acknowledgements 199 References 199 9 Lifecycle Approaches for Evaluating Textile Biovalorisation Processes: Sustainable Decision-making in a Circular Economy 203Karpagam Subramanian, Shauhrat S. Chopra, Cakin Ezgi, Xiaotong Li and Carol Sze Ki Lin 9.1 Introduction 203 9.2 Literature Review 206 9.2.1 Circular Economy and Sustainable Development 206 9.2.2 Textile Industry – Sustainability Issues and Recycling 206 9.3 Methods 208 9.3.1 Description of Environmental Assessment 208 9.3.2 Description of Social Assessment 209 9.4 Case Study 211 9.4.1 Recovery of PET Fiber from Cotton–Polyester Blended Textile Waste 211 9.4.2 System Description of the Biorecycling Method 212 9.4.3 Life Cycle Inventory 214 9.5 Results and Discussion 215 9.5.1 Environmental Sustainability of Bio-based PET Fiber 215 9.5.2 Social and Economic Sustainability of Bio-based PET Fiber 217 9.6 Conclusions and Future Trends 218 Acknowledgement 219 References 219 10 Circular Waste-Based Biorefinery Development 223Raffel Dharma Patria, Xiaotong Li, Huaimin Wang, Chenyu Du, Carol Sze Ki Lin and Guneet Kaur 10.1 Introduction 223 10.2 Transitioning from Current Linear to Stronger Circular Economy Models 226 10.2.1 Integration of Circular Economy and Sustainable Development 226 10.2.2 Requirements for Transition to a Circular Economy 227 10.3 Case Study 1: Circular Textile Waste-based Biorefinery for Production of Chemicals, Materials, and Fuels 229 10.3.1 Need for a Circular Textile Waste-based Biorefinery 229 10.3.2 Circular Textile Biorefinery 230 10.4 Case Study 2: Circular Food Waste-based Biorefinery for Production of Chemicals, Materials, and Fuels 233 10.4.1 Circular Bioconversion of Food Waste into Polyethylene Furanoate (PEF) 235 10.4.2 Circular Bioconversion of Food Waste into Biosurfactant 240 10.5 Conclusions and Future Trends 246 Acknowledgements 246 References 247 Index 253

Read more less

Book SynopsisA comprehensive guide that covers?the banana''s full value chain from?production?to consumption? The banana is the world''s fourth major fruit crop. Offering a unique and in-depth overview of the fruit''s entire value chain, this important new handbook charts its progression from production through to harvest, postharvest, processing, and consumption. The most up-to-date data and best practices are drawn together to present guidelines on innovative storage, processing, and packaging technologies, while?fresh approaches to quality management and the value-added utilization of banana byproducts are also explained. Additionally, the book examines the banana''s physiology, nutritional significance, and potential diseases and pests. The book also Edited by noted experts in the field of food science, this essential text: Provides a new examination of the world''s fourth major fruit crop Covers the fruit''s entire value chain Offers dedicated chTable of ContentsList of Contributors vii Preface ix 1 Banana Production, Global Trade, Consumption Trends, Postharvest Handling, and Processing 1Edward A. Evans, Fredy H. Ballen, and Muhammad Siddiq 2 Biology and Postharvest Physiology of Banana 19Maria Gloria Lobo and Francisco Javier Fernández Rojas 3 Banana Pathology and Diseases 45Andressa de Souza-Pollo and Antonio de Goes 4 Harvesting and Postharvest Technology of Banana 61Maria Gloria Lobo and Marta Montero-Calderón 5 Packaging Technologies for Banana and Banana Products 81Pattarin Leelaphiwat and Vanee Chonhenchob 6 Ripe Banana Processing, Products, and Nutrition 99Neelima K. Shandilya and Muhammad Siddiq 7 Processing of Dehydrated Banana Products 117Mark A. Uebersax and Muhammad Siddiq 8 Green Banana Processing, Products and Functional Properties 141Jasim Ahmed 9 Innovative Processing Technologies for Banana Products 169Jasim Ahmed 10 Value-Added Processing and Utilization of Banana By-Products 191Dalbir Singh Sogi 11 Chemical Composition and Nutritional Profile of Raw and Processed Banana Products 207Jiwan S. Sidhu and Tasleem A. Zafar 12 Banana (Musa spp.) as a Source of Bioactive Compounds for Health Promotion 227Susane Lopes, Cristine Vanz Borges, Sara Manso de Sousa Cardoso, Miguel Francisco de Almeida Pereira da Rocha, and Marcelo Maraschin 13 Microbiology of Fresh Bananas and Processed Banana Products 245Anu Kalia Index 268

Read more less

Book SynopsisAs an applied science, Enology is a collection of knowledge from the fundamental sciences including chemistry, biochemistry, microbiology, bioengineering, psychophysics, cognitive psychology, etc., and nourished by empirical observations. The approach used in the Handbook of Enology is thus the same. It aims to provide practitioners, winemakers, technicians and enology students with foundational knowledge and the most recent research results. This knowledge can be used to contribute to a better definition of the quality of grapes and wine, a greater understanding of chemical and microbiological parameters, with the aim of ensuring satisfactory fermentations and predicting the evolution of wines, and better mastery of wine stabilization processes. As a result, the purpose of this publication is to guide readers in their thought processes with a view to preserving and optimizing the identity and taste of wine and its aging potential. This third English edition of The Table of ContentsForeword xi Preface to the Second Edition xiii Preface to the First Edition xv Remarks Concerning the Expression of Certain Parameters of Must and Wine Composition xix Part I – Chemistry of Wine 1 1 Organic Acids in Wine 3 1.1Introduction 3 1.2The Main Organic Acids 3 1.3Different Types of Acidity 8 1.4The Concept of pH and Its Applications 10 1.5Tartrate Precipitation Mechanism and Predicting Its Effects 24 1.6Tests for Predicting Wine Stability 32 1.7Preventing Tartrate Precipitation 41 References 55 2 Alcohols and Other Volatile Compounds 57 2.1Ethanol 57 2.2Other Simple Alcohols 59 2.3Polyols 62 2.4Aliphatic Fatty Acids 65 2.5Esters 66 2.6Miscellaneous Compounds 71 References 74 3 Carbohydrates 75 3.1Introduction 75 3.2Glucose and Fructose 76 3.3Other Sugars 79 3.4Chemical Properties of Sugars 82 3.5Sugar Derivatives 85 3.6Pectic Substances in Grapes 87 3.7Exocellular Polysaccharides from Microorganisms 95 References 101 4 Dry Extract and Minerals 105 4.1Introduction 105 4.2Dry Extract 106 4.3Ash 108 4.4Inorganic Anions 109 4.5Inorganic Cations 109 4.6Iron and the Iron Casse Mechanism 111 4.7Copper and Copper Casse 117 4.8Heavy Metals 121 References 125 5 Nitrogen Compounds 127 5.1Introduction 127 5.2The Various Forms of Nitrogen 127 5.3Amino Acids 130 5.4Other Forms of Nitrogen 136 5.5Proteins and Protein Haze 142 5.6Preventing Protein Haze 151 References 159 6 Phenolic Compounds 161 6.1Introduction 161 6.2Types of Substances 162 6.3Chemical Properties of Anthocyanins and Tannins 173 6.4Anthocyanin and Tannin Assays: Sensory Properties 196 6.5Evolution of Anthocyanins and Tannins as Grapes Ripen 212 6.6Extracting Tannins and Anthocyanins During Winemaking 225 6.7Chemical Reactions Occurring During Bulk and Bottle Aging 228 6.8Precipitation of Coloring Matter (Color Stability) 233 6.9Origin of the Color of White Wines 235 References 238 7 Varietal Aroma 243 7.1The General Concept of Varietal Aroma 243 7.2Terpene Compounds 245 7.3C13-Norisoprenoid Derivatives 253 7.4Methoxypyrazines 257 7.5Sulfur Compounds with a Thiol Function 260 7.6Furanones 270 7.7Lactones 271 7.8Aromas of American Species 274 References 274 Part II – Wine Stabilization and Treatments 281 8 Main Sensory Defects: Chemical Nature, Origins and Consequences 283 8.1Introduction 283 8.2Oxidative Defects 285 8.3Effect of Various Forms of Bacterial Spoilage 289 8.4Microbiological Origin and Properties of Volatile Phenols 294 8.5Cork Taint 310 8.6Sulfur Derivatives and Reduction Odors 316 8.7Premature Aging of Wine Aroma 331 8.8Sensory Defects Associated with Grapes Affected by Various Types of Rot 336 8.9Miscellaneous Defects 343 References 346 9 The Concept of Clarity and Colloidal Phenomena 351 9.1Clarity and Stability 351 9.2The Colloidal State 354 9.3Colloid Reactivity 357 9.4Protective Colloids and Gum Arabic Treatment 363 References 368 10 Clarification and Stabilization Treatments: Fining Wine 369 10.1 Treating Wine 369 10.2 Sedimentation of Particles in Suspension 372 10.3 Racking: Role and Techniques 374 10.4 Theory of Protein Fining 377 10.5 Tannin-Protein Interactions 385 10.6 Effect of Fining on the Organoleptic Quality of Wine: Concept of Overfining 387 10.7 Products Used in Fining 389 10.8 Fining Techniques 396 10.9 Bentonite Treatment 398 10.10 Miscellaneous Clarification Treatments 403 References 406 11 Clarifying Wine by Filtration and Centrifugation 409 11.1 Principles of Filtration 410 11.2 Laws of Filtration 411 11.3 Methods for Assessing Clarification Quality 414 11.4 Filtration Equipment and Filter Aids 416 11.5 How Filter Layers Function 421 11.6 Filtration through Diatomaceous Earth (or Kieselguhr) Precoats 424 11.7 Filtration Through Cellulose-Based Filter Pads 431 11.8 Membrane Filtration 436 11.9 Crossflow Filtration 439 11.10 Effect of Filtration on the Composition and Organoleptic Character of Wine 443 11.11 Centrifugation 447 References 450 12 Stabilizing Wine by Physical and Physicochemical Processes 451 12.1 Introduction 451 12.2 Heat Stabilization 452 12.3 Wine Stabilization Through Physical Processes Under Development 455 12.4 Cold Stabilization 456 12.5 Ion Exchangers 459 12.6 Electrodialysis Applications in Winemaking 466 References 470 13 Aging Red Wines in Tanks and Barrels: Phenomena Occurring During Aging 471 13.1 Oxidation–Reduction Phenomena 471 13.2 Oxidation–Reduction Potential 473 13.3 Influence of Various Factors on Oxidation–Reduction Potential 478 13.4 Development of the Phenolic Characteristics of Red Wines (Color and Flavor) During Aging 484 13.5 Evolution of Aromatic Thiol Composition in Red Wines During Aging 492 13.6 Bottle Aging of Red Wines 498 13.7 Cellar Practices 505 13.8 Barrel Aging of Red Wines 508 13.9 Effect of Barrel Type on the Development of Red Wine 514 13.10 Constraints and Risks of Barrel Aging 525 References 527 Index 531

Read more less

Book SynopsisThe field of chemical engineering is undergoing a global renaissance, with new processes, equipment, and sources changing literally every day. It is a dynamic, important area of study and the basis for some of the most lucrative and integral fields of science. Introduction to Chemical Engineering offers a comprehensive overview of the concept, principles and applications of chemical engineering. It explains the distinct chemical engineering knowledge which gave rise to a general-purpose technology and broadest engineering field. The book serves as a conduit between college education and the real-world chemical engineering practice. It answers many questions students and young engineers often ask which include: How is what I studied in the classroom being applied in the industrial setting? What steps do I need to take to become a professional chemical engineer? What are the career diversities in chemical engineering and the engineering knowledge required? How is chemical enginTable of ContentsPreface xiii Foreword xv Acknowledgements xvii 1 Introduction 1 1.1 Definition of Chemical Engineering 1 1.1.2 Chemical Engineers 3 1.2 It is the Broadest Branch of Engineering 6 1.3 Chemical Engineering – a General Purpose Technology 7 1.4 Relationship Between Chemical Engineering and the Science of Chemistry 7 1.4.1 Chemical Engineers Take Chemistry Out of the Laboratory and Into the World 10 1.5 Historical Development of Chemical Engineering 12 1.5.1 Industrial Chemistry and Mechanical Engineering 13 1.5.2 Unit Operations 19 1.5.3 Chemical Engineering Science 22 1.5.4 Chemical Systems Engineering 23 1.6 Anatomy of a Chemical Engineering Plant 23 1.6.1 Overview 23 1.6.2 Process Units 25 1.6.3 Process Interconnecting Piping (Pumps, Piping & Valves) 27 1.6.4 Power/Electrical Unit 27 1.6.5 Process Laboratory 28 1.6.6 Process Control 29 1.6.7 Storage Tanks 31 1.6.8 Flare and Atmospheric Ventilation Unit 32 1.6.9 Workshop and Lay-down Area 34 1.6.10 Office Building and Others 34 1.6.11 Warehouse and Storage 35 1.6.12 Firefighting Unit 35 1.6.13 Water Generation Unit 36 1.6.14 Waste Treatment and Disposal Unit 36 2 Chemical Engineering Basic Education and Training 37 2.1 Introduction 37 2.2 Chemical Engineering Education Model 37 2.3 Objectives of Chemical Engineering Education 39 2.4 Academic Shift from Science to Engineering 40 2.5 Chemical Engineering Core Subjects and Applications 44 2.5.1 Chemical Reaction Engineering 44 2.5.1.1 Applications of Reaction Engineering 45 2.5.1.2 The Chemical Reactor 46 2.5.2 Thermodynamics for Chemical Engineers 49 2.5.2.1 Applications of Thermodynamics 50 2.5.3 Transport Phenomena (Transport Processes) 52 2.5.3.1 Applications of Transport Phenomenon 53 2.5.4 Separation Processes 55 2.5.4.1 Applications of Separation Processes 57 2.5.5 Process Dynamics and Control 60 2.5.5.1 Applications of Process Dynamics and Control 62 2.6 General Skills in Chemical Engineering Education 63 2.7 New Chemical Engineering Hire 63 2.7.1 Transitioning from the University to Professional Engineering Career 64 2.7.2 Job Assignment of a Trainee Chemical Engineer 65 2.7.3 Required On-the-Job Training and Skills 66 2.7.4 Expected Challenges for the New Chemical Engineer 68 2.7.5 Career Growth Path and Success Factors 70 2.8 Registration of Engineers 71 2.8.1 Institution of Chemical Engineers (IChemE) 72 2.8.1.1 IChemE Membership Grades 74 2.8.2 American Institution of Chemical Engineers (AIChE) 76 2.8.2.2 AIChE Membership Grades 77 3 Chemical Engineers’ Areas of Expertise 79 3.1 Introduction 79 3.2 Energy and Sustainability Segment 81 3.2.1 Petroleum Refining 82 3.2.2 Synthetic Liquid Fuels 84 3.2.2.1 Fuels from Biomaterials 84 3.2.2.2 Electricity Generation from Coal 86 3.2.3 Hydrogen Fuel 87 3.2.4 Solar and Wind Energy 88 3.2.5 Nuclear Energy 89 3.3 Food Segment 90 3.4 Biomedicine (BME)/Biotechnology/Bioengineering Segment 95 3.4.1 Biomedical or Tissue Engineering 95 3.4.2 Biotechnology-Based Chemicals 96 3.4.3 Pharmaceutical Engineering 97 3.4.4 Kidney Dialysis, Diabetes Treatment, and Drug Delivery Systems 98 3.5 Electronics Segment 99 3.6 Materials Segment 101 3.6.1 Biomaterials 103 3.6.2 Plastics Materials 103 3.6.3 Telecommunications Materials 104 3.6.4 Computer Chips Materials 105 3.6.5 New Researches 105 3.7 Space Program 106 3.8 The Environment Segment 108 3.8.1 Green Engineering 110 3.9 Summary of Industry Segments Served by Chemical Engineers 111 4 Career Diversities in Chemical Engineering 115 4.1 Introduction 115 4.2 Career Development Leading to Specialization 115 4.3 Chemical Engineering Job Titles/Options 118 4.3.1 Biochemical Engineer 118 4.3.2 Chemical and Process Engineers (Design Engineers) 119 4.3.3 Refinery Engineer 123 4.3.4 Chemical Development Engineer 124 4.3.5 Commissioning Engineer 126 4.3.6 Maintenance Engineer/Maintenance Planning Engineer/Process Maintenance Engineer 127 4.3.7 Process Control/Automation Engineer 129 4.3.8 Process Safety Engineer 131 4.3.9 Biomedical Engineer 134 4.3.10 Research & Development Engineer 136 4.3.11 Sales Engineer 138 4.3.12 Performance Control Engineer 139 4.3.13 Planning Engineer 140 4.3.14 Facilities Process/Plant Engineer 141 4.3.15 Pharmaceutical Engineer/Pharmaceutical Process Engineer 142 4.3.16 Site Engineer 144 4.3.17 Production Engineer 146 4.3.18 Pipeline Engineer 147 4.3.19 Petroleum (Production, Reservoir and Drilling) Engineer 149 4.3.20 Environment Engineer 151 4.3.21 Materials Engineer 152 4.3.22 Piping and Lay-out Engineer 153 4.3.23 Project Engineer 155 4.3.24 Cost Control/Cost Engineer 156 4.3.25 Contracts Engineer 158 4.3.26 Chemical Manufacturing Engineer 159 4.3.27 Quality Process Engineer/Quality Control Engineer 160 4.3.28 Others 162 4.4 Chemical Engineering Professional Critical Success Factors 163 5 Design and Chemical Engineering Practice 165 5.1 Introduction 165 5.2 Chemical Process and Plant Development Steps 166 5.2.1 General 166 5.2.2 Process and Technology Development 168 5.2.3 Engineering Design 177 5.2.3.1 General 177 5.2.3.2 Conceptual/Basic Engineering Design/Feasibility Study 178 5.2.3.3 Front-End Engineering Design (FEED) 185 5.2.3.4 Description of the Key Process Engineering Deliverables/Activities 187 5.2.3.5 Process Narrative/Description 197 5.2.3.6 PFD Review 198 5.2.3.7 Chemical Engineering Equipment Descriptions for PFD and P&IDs 204 5.2.3.8 Detailed Process and Engineering Design 208 5.3 Construction, Pre-Commissioning, Commissioning & Startup 217 5.4 Case Study of Chemical Engineering Equipment Design –Horizontal KOD Liquid-Vapor Separator 218 5.4.1 Introduction 218 5.4.2 Knock-Out Drum Separator Design 221 5.4.2.1 Scientific Principles Applied 221 5.4.2.2 Design Parameters 225 5.4.2.3 Design Data and Solution 228 5.4.2.4 Conclusion 241 5.5 Economic Study of a Chemical Engineering Process 241 5.6 Case History Related to the Development of a New Chemical Process 247 5.6.1 Conceptual and Front-End Engineering Design 247 5.6.2 Detailed Engineering Design and Construction 248 5.6.3 Pre-Commissioning and Commissioning 251 5.6.4 Plant Operation 252 6 Chemical Process Safety Engineering and Management 253 6.1 Introduction 253 6.2 Chemical Engineering Design for Process Safety 255 6.2.1 Selection of Inherently Safer Process Route 255 6.2.2 Process Design 256 6.2.3 Incorporating Process Safety into Process Equipment Design 259 6.2.4 Preventive and Protective Design Features 261 6.2.5 Safety Administrative or Procedural Control (Active Solutions) 264 6.3 Process Hazard Analysis Techniques 264 6.3.1 Hazard and Operability Study (HAZOP) 265 6.3.2 Process Safety Design Verification 273 6.4 Process Safety Management 274 7 Sustainability in Chemical Engineering Design 277 7.1 Introduction 277 7.2 Sustainability Model 279 7.2.1 Sustainable Raw Materials 282 7.2.2 Sustainable Manufacturing Process 283 7.2.3 Sustainable Consumption/Behavior 285 7.3 Sustainability in Chemical Engineering 286 7.4 Chemical Engineering Sustainability Design and Research Problems 290 7.4.1 Key Challenges 292 7.4.2 Technologies for Sustainability 292 8 Chemical Engineering Computer Software Tools and Applications 295 8.1 Introduction 295 8.2 Development of Chemical Engineering Computer Software 295 8.3 Process Engineering Design Software (HYSYS and PRO II) 297 8.3.1 HYSYS Process Engineering Design Software 297 8.3.2 PRO II Process Engineering Design Software 298 8.4 Statistical and Numerical Analysis Software 301 8.4.1 Engineering Computations Using Microsoft Excel 301 8.5 Computer Programming and Control Software (MATLAB and Visual Basic) 303 8.6 Computer-Aided Design & Drafting (Auto-CAD) 309 8.7 Piping and Equipment Design Software 311 8.8 Others 313 8.8.1 Presentation Software (Power Point) 313 9 Graduate Programs in Chemical Engineering 315 9.1 Introduction 315 9.1.1 Master’s Degrees 316 9.1.2 Doctoral-Level Degrees 317 9.2 Requirements for Graduate Program in Chemical Engineering 318 9.3 Options in Chemical Engineering Postgraduate Programs 319 9.3.1 Advanced Chemical Engineering with Biotechnology/Biochemical/Medical/(Bio) Engineering 320 9.3.2 Engineering Management in Chemical Engineering 321 9.3.3 Advanced Materials Engineering Option 322 9.3.4 Process Systems Engineering (PSE) Option 323 9.3.5 Chemical Process Engineering 325 9.3.6 Oil and Gas Engineering 325 9.3.7 Advanced Chemical Engineering with Polymer Engineering 326 9.3.8 Advanced Chemical Engineering with Structured Product Engineering (SPE) 327 9.3.9 Process Automation, Instrumentation and Control Option 328 9.3.10 Process and Equipment Design Option 329 9.3.11 Advanced Chemical Engineering with Information Technology and Management 329 9.3.12 Innovative and Sustainable Chemical Engineering 330 9.3.13 Catalysis, Kinetics & Reaction Engineering 330 9.4 Chemical Engineering Research Needs and Opportunities 330 References 337 Index 345

Read more less

Book Synopsis

Read more less

Book SynopsisReviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing Table of ContentsList of Contributors xi Preface xv 1 Food Formulation and Product Development 1Shivani Pathania, Cheenam Bhatia, and Brijesh K. Tiwari 1.1 Introduction 1 1.2 New Product Development 2 1.3 Challenges in Food Formulations 2 1.4 Relevance of the Book and Objectives 3 1.5 Conclusions 4 2 Smart Functional Ingredients 5Milica Pojic 2.1 Introduction 5 2.2 Smart Protein Ingredients 6 2.3 Smart Carbohydrate Ingredients 15 2.4 Conclusion and Future Considerations 19 3 Healthy Ingredients 27Ciara McDonagh 3.1 Introduction 27 3.2 Need for Healthy Ingredients 28 3.3 Salt Replacers 29 3.4 Sugar Replacers 32 3.5 Phosphate Replacers 39 3.6 Bioactives 41 3.7 Peptides 43 3.8 Conclusions and Future Trends 44 4 Macromolecules Interactions in Food Formulations 49Puneet Parmar, Rajpreet Kaur Goraya, and Shivani Pathania 4.1 Introduction 49 4.2 Role of Macromolecular Interactions 50 4.3 Types of Macromolecular Interactions 51 4.4 Role of Macromolecular Interactions in Various Food Products 61 4.5 Conclusions 65 5 Effect of Ingredient Interactions on Techno-Functional Properties 71Hanuman Bobade, Savita Sharma, and Baljit Singh 5.1 Introduction 71 5.2 Effect of Food Formulation on Structural Properties 72 5.3 Effect of Food Formulation on Functional Properties 78 5.4 Effect of Food Formulation on Flavour 90 5.5 Conclusions 91 6 3D Printing 101Arianna Dick, Sangeeta Prakash, and Bhesh Bhandari 6.1 Introduction 101 6.2 A Brief History of 3D Food Printing 101 6.3 Principle and Application 102 6.4 3D Printed Food Products 102 6.5 Scalability and Future Outlook 115 6.6 Conclusion 116 7 E ncapsulation Technologies Applied to Food Processing 121Carlos Alvarez and Daniel Pando 7.1 Introduction 121 7.2 Encapsulation Techniques 123 7.3 Applications in the Food Industry 133 7.4 Factors Affecting Releasing Kinetics 138 7.5 Conclusions 139 8 Advances in Extrusion Technologies 147Manzoor Ahmad Shah, Shabir Ahmad Mir, and B.N. Dar 8.1 Introduction 147 8.2 History and State of the Art 151 8.3 Application of Extrusion Technology 152 8.4 Recent Advances in Extrusion Process 153 8.5 Effect of Processing Conditions on Food Formulation 157 8.6 Conclusions 160 9 T hermal Processing Technologies 165Tomas Lafarga, Anna Vallverdu Queralt, Gloria Bobo, Maribel Abadias, and Ingrid Aguilo-Aguayo 9.1 Introduction 165 9.2 Conventional Thermal Processing Technologies 166 9.3 Novel Thermal Technologies 170 9.4 Conclusions 173 10 N on-thermal Processing Technologies: High Pressure Processing and Others 183Maneesha S. Mohan, Ingrid Aguilo-Aguayo, and Tomas Lafarga 10.1 Introduction 183 10.2 Non-thermal Technologies 183 10.3 Conclusions and Future Studies 198 11 Formulation for Food Intolerance 211Iuliana Vintila 11.1 Introduction 212 11.2 Celiac Disease 213 11.3 Celiac Disease Food Formulations, Technology, and Quality 214 11.4 Lactose Intolerance 225 11.5 Lactose-Free Food Formulations, Technology, and Quality 227 11.6 Formulations for Other Food Intolerances 229 11.7 Conclusions 231 12 Prebiotic and Probiotic Food Formulations 237Pradip Behare, Shaik Abdul Hussain, Desiree Roman Naranjo, Prateek Sharma, and Olivia McAuliffe 12.1 Introduction 237 12.2 Need for Probiotics and Prebiotics 238 12.3 Probiotic Food Formulations 239 12.4 Prebiotic Food Formulations 246 12.5 Functional Properties 247 12.6 Health Effects 249 12.7 Conclusion 257 13 Mathematical Tools for Food Formulation 265Camila A. Perussello and Jesus M. Frias 13.1 Introduction 265 13.2 Food Formulation Experimental Design 267 13.3 Consumer-Based Food Formulation 273 13.4 Nutrikinetics and Nutridynamic Characteristics of Food Formulations 277 13.5 Conclusion 279 14 Regulatory and Legislative Framework for Novel Foods 285Jessica Vapnek, Kai Purnhagen, and Ben Hillel Summary 285 14.1 Introduction 285 14.2 What Is a Novel Food? 286 14.3 Overview of Regulatory Frameworks for Novel Foods 287 14.4 Specific Regulatory Issues 295 14.5 Other Legal Issues 299 14.6 Conclusion 302 Notes 302 Index 309

Read more less

Book SynopsisSensory Profiling of Dairy Products In Sensory Profiling of Dairy Products, distinguished dairy technologist Dr John J. Tuohy delivers an expert discussion of advances in the sensory profiling of dairy products, including the physiology of sensory perception, sensory profiling methodology, statistical data analysis and consumer studies. The book covers the sensory profiling of dairy products like fluid milk, yoghurt, a wide range of internationally popular cheese varieties, ice cream, butter, and milkfat products. Beginning with a historical review of the sensory evaluation of dairy products, the book covers recent advances in the practice. The editor has also included resources that profile the sensory attributes of the products most important to the dairy industry: fluid milks, cream and milkfat products, frozen dairy desserts, and a variety of cheeses. Readers will also find: A thorough introduction to sensory analysis and consumer mindsets and emotions regarding dairy productsComprTable of ContentsList of Contributors xiii Preface to the Technical Series xix Preface xix 1 Sensory Analysis and Consumer Mind- Sets and Emotions for Dairy Products 1 Attila Gere, Barbara Biró, Dalma Radványi, Ryan Zemel, Petraq Papajorgji and Howard Moskowitz 1.1 Introduction 1 1.1.1 History of the sensory analysis of dairy products 1 1.1.2 Changes in consumer habits 3 1.2 How MG approaches the problem of understanding new versus traditional in cheese 4 1.3 Looking at different groups of respondents 9 1.4 Linking emotions to messages 11 1.5 Finding mind- sets in the population for future communication, research and sales efforts 12 1.6 The multiple contributions of MG to scientific investigation 14 1.7 The role of emotions 15 Acknowledgement 15 References 15 2 Physiology of Sensory Perception of Flavour and Mouthfeel Stimuli Imparted by Dairy Products 18 Lisa Methven, Stella Lignou, Stephanie Bull, Maria Jose Oruna- Concha and Rosa Sullivan 2.1 Introduction 18 2.2 Aroma perception 18 2.2.1 Physiology of aroma perception 19 2.3 Taste perception 21 2.3.1 Physiology of taste perception 22 2.3.2 Oleogustus, a taste response to fatty acids 25 2.3.3 Taste perception of peptides and diketopiperazines and their relevance to cheese 26 2.3.4 The perception of kokumi and its relevance to cheese 27 2.4 Mouthfeel perception 30 2.4.1 Physiology of mouthfeel perception 30 2.4.2 The perception of key mouthfeel attributes relevant to dairy products 31 2.4.3 The influence of oral processing and saliva 32 2.4.4 The perception of mouth- drying in high- protein dairy products 32 2.5 Chemesthesis 33 2.6 The influence of individual differences in phenotype and genotype and their relevance to the perception of dairy products 33 References 35 3 Sensory Data Analysis and Future Developments 44 Matthew McSweeney 3.1 Introduction 44 3.2 Scoring methods 45 3.2.1 Affective testing 45 3.2.2 Cluster analysis 46 3.2.3 Just about right 47 3.2.4 Intensity scales 48 3.3 Descriptive analysis 49 3.4 Rapid sensory analysis 51 3.4.1 Check- all- that- apply (CATA) 51 3.4.2 Projective mapping 53 3.5 Conclusions 54 References 54 4 Application of Multivariate Statistical Analysis and Machine Learning to Sensory Data Analysis 57 Ana C.M. Pinheiro, Elenilson G. Alves Filho, Michele N. Ribeiro, Jéssica F. Rodrigues, Tatiana C. Pimentel, Lorena M.A. Silva, Sueli Rodrigues, Erick A. Esmerino and Adriano G. da Cruz 4.1 Introduction 57 4.2 Multivariate analysis applied to data from sensory assessment of dairy products 57 4.2.1 Principal component analysis 59 4.2.2 Correspondence analysis 60 4.2.3 Hierarchical cluster analysis 60 4.2.4 Generalised Procrustes analysis 60 4.2.5 Multiple- factor analysis 60 4.2.6 Distatis 61 4.3 Machine learning 62 4.4 Conclusions 65 References 65 5 Projective Sensory Evaluation Methods for Dairy Products 68 Adriana Gambaro, Marcelo Miraballes, Adriano G. da Cruz and Erick A. Esmerino 5.1 Introduction 68 5.2 Categories of projective methods 69 5.2.1 Word association 69 5.2.2 Construction task 72 5.2.3 Completion task 73 5.2.4 Choice ordering task 75 5.2.5 Expressive task 76 5.3 Comparison of projective techniques in dairy products case studies 76 5.4 Analysis of projective technique data 77 5.5 Online versus paper- based surveys 78 5.6 Conclusions 78 References 78 6 Sensory Attributes of Liquid Milk Products 81 Elson R. Filho, Amanda A. Prestes, Maria H. Canella, Elane S. Prudencio, Mônica Q. Freitas, Tatiana C. Pimentel, Erick A. Esmerino and Adriano G. da Cruz 6.1 Introduction 81 6.2 Sensory evaluation of heat- treated fluid milk 85 6.3 Influence of heat treatment on sensory characteristics of milk 91 6.3.1 Sensory profile of pasteurised milk 93 6.3.2 Sensory profile of ESL (extended- shelf- life) milk 94 6.3.3 Sensory profile of UHT (ultra- high- temperature) milk 95 6.3.4 Sensory profile of sterilised milk 96 6.4 Sensory profile of flavoured milks 97 References 99 7 Sensory Profile of Yoghurt and Related Products 103 Amanda A. Prestes, Elane S. Prudencio, Maria H. Canella, Mônica Q. Freitas, Elson R. Filho, Tatiana C. Pimentel, Erick A. Esmerino and Adriano G. da Cruz 7.1 Introduction 103 7.2 Yoghurt and related products 104 7.2.1 Natural yoghurt 104 7.2.2 Concentrated yoghurts 105 7.2.3 Sweetened and flavoured yoghurts 105 7.2.4 Drinking yoghurt 106 7.2.5 Frozen yoghurt 106 7.3 Sensory profile of yoghurt and related products 106 7.3.1 Sensory profile of natural yoghurt (set and stirred type) 107 7.3.2 Sensory profile of concentrated yoghurts 110 7.3.3 Sensory profile of sweetened and flavoured yoghurt products 111 7.3.4 Drinking yoghurt 114 7.3.5 Sensory profile of frozen yoghurt 116 References 116 8 Sensory Profiles of Middle Eastern and Related Cheeses 120 Barbaros Özer, Şebnem Ö. Budak and Hamid Ghoddusi 8.1 Introduction 120 8.2 Sensory evaluation of Middle Eastern and related cheeses 120 8.3 Cheeses ripened in brine 123 8.3.1 Ezine 126 8.3.2 Edirne Beyaz 127 8.3.3 Feta 127 8.3.4 Lighvan and Iranian White cheeses 129 8.3.5 Akkawi 130 8.3.6 Domiati 130 8.3.7 Mish 132 8.3.8 Nabulshi 132 8.3.9 Erzurum Civil 132 8.3.10 Izmir Tulum 132 8.3.11 Van Otlu 133 8.3.12 Urfa 133 8.4 Scalded and pasta- filata- type cheeses 133 8.4.1 Kashkaval 134 8.4.2 Halloumi 134 8.4.3 Graviera 137 8.4.4 Diyarbakır Orgu 137 8.5 Cheeses ripened in animal skins or pots 138 8.5.1 Divle Tulum 138 8.5.2 Savak Tulum 138 8.5.3 Yozgat Canak 139 8.6 Kopanisti cheese 139 References 139 9 Sensory Profiles of Pan- American Fresh, Soft and Other Cheese Varieties 145 Callebe Camelo- Silva, Monique Juna Lopes Leite, Giordana Demaman Arend, Tatiana C. Pimentel, Marco Di Luccio, Silvani Verruck, Erick A. Esmerino and Adriano G. da Cruz 9.1 Introduction 145 9.2 Oaxaca cheese 146 9.3 Queso Chihuahua 148 9.4 Mozzarella- type pizza topping cheese 150 9.5 Quark 153 9.6 Cottage cheese 156 9.7 Queso Fresco 158 9.8 Queso Blanco 160 9.9 Cotija cheese 161 9.10 Mexican Manchego 162 9.11 Minas Frescal 163 9.12 Coalho cheese 166 9.13 Conclusions 168 References 170 10 Sensory Characteristics of Cheddar and Related Cheeses Varieties 179 Maurice G. O’Sullivan 10.1 Introduction 179 10.2 Cheddar and related varieties 180 10.2.1 Cheddar 180 10.2.2 Washed- curd cheeses 181 10.2.3 Monterey Jack 181 10.3 Cheddar cheese grading methods 182 10.4 Sensory profiling methods for Cheddar cheese 182 10.5 Origin of Cheddar flavour and texture development 186 10.6 Reduced- salt Cheddar 188 10.7 Reduced- fat Cheddar 189 References 190 11 Sensory Characteristics of Swiss- type Cheese Varieties 195 Barbara Guggenbühl Gasser, Pascal Fuchsmann and Marie- Therese Fröhlich- Wyder 11.1 Introduction 195 11.2 Sensory evaluation methods 196 11.2.1 Grading and quality scoring by cheese experts 196 11.2.2 Descriptive profiling methods (quantitative descriptive tests) 196 11.2.3 Consumer testing 198 11.3 Sensory characteristics of Swiss- type cheese varieties 198 11.3.1 Role of propionic acid fermentation 198 11.3.2 Appearance 199 11.3.3 Texture 200 11.3.4 Flavour 201 11.4 Relationship between sensory data and analytical measurements 211 11.4.1 Relationship between microflora and perceived flavour 212 11.4.2 Relationship between volatile and non- volatile compounds and perceived flavour 213 11.5 Relationship between consumer data and descriptive panel data 218 11.6 Perception of defects of Swiss- type cheese varieties 219 11.7 Conclusions 219 References 220 12 Sensory Profiles of Very Hard Italian Cheeses and Related Varieties 225 Antonella Santillo and Marzia Albenzio 12.1 Introduction 225 12.2 Grana- type cheeses 225 12.2.1 Grana Padano 229 12.2.2 Trentingrana 231 12.2.3 Parmigiano Reggiano 232 12.2.4 Reggianito 233 12.3 Pecorino- type cheeses 233 12.3.1 Canestrato Pugliese 236 12.3.2 Fiore Sardo and Pecorino Romana 237 12.3.3 Canestrato di Moliterno 238 12.3.4 Idiazábal, Manchego, Roncal and Castellano 238 12.4 Asiago and Montasio cheeses 239 12.4.1 Asiago 240 12.4.2 Montasio 241 12.5 Conclusions 242 References 243 13 Sensory Profiles of Iberian and Related Cheese Varieties 246 Elena Molina, Lourdes Amigo and Daniel Lozano- Ojalvo 13.1 Introduction 246 13.2 Fresh Iberian cheese varieties 250 13.2.1 Afuega’l Pitu 250 13.2.2 Camerano 250 13.2.3 Cebreiro 260 13.2.4 De Murcia 260 13.3 Soft and semi- soft Iberian cheese 261 13.3.1 Arzúa- Ulloa 261 13.3.2 Azeitão 262 13.3.3 Cabrales 262 13.3.4 De Flor de Guía, De Guía and De Media Flor de Guía 263 13.3.5 De La Serena 263 13.3.6 De Valdeón 264 13.3.7 L’Alt Urgell y la Cerdanya 264 13.3.8 Los Beyos 264 13.3.9 Mahón- Menorca 265 13.3.10 Majorero 266 13.3.11 Mestiço Tolosa 267 13.3.12 Nata de Cantabria 267 13.3.13 Palmero 267 13.3.14 Pico 268 13.3.15 Quesucos de Liébana 268 13.3.16 Torta del Casar 269 13.4 Semi- hard Iberian cheeses varieties 269 13.4.1 Amarelo da Beira Baixa 270 13.4.2 Castelo Branco 270 13.4.3 De Murcia al Vino 270 13.4.4 Gamonedo 271 13.4.5 Ibores 271 13.4.6 Picón Bejes- Tresviso 272 13.4.7 San Simón da Costa 272 13.4.8 Serpa 273 13.4.9 Serra da Estrela 273 13.4.10 Terrincho 273 13.4.11 Tetilla 274 13.5 Semi- hard or hard Iberian cheese varieties 274 13.5.1 Casín 275 13.5.2 Évora 275 13.5.3 Idiazábal 275 13.5.4 Manchego 276 13.5.5 Nisa 276 13.5.6 Picante de Beira Baixa 277 13.5.7 Rabaçal 277 13.5.8 Roncal 277 13.5.9 São Jorge 278 13.5.10 Zamorano 278 13.6 Hard or extra- hard Iberian cheese varieties 278 13.6.1 Cabra Transmontano 279 References 279 14 Sensory Evaluation in Processed Cheese Innovation 286 Silvani Verruck, Saionara Sartor, Mônica Q. Freitas, Tatiana C. Pimentel, Erick A. Esmerino, Adriano G. da Cruz and Marice N. Oliveira 14.1 Introduction 286 14.2 Processed cheese products 288 14.3 Sensory characteristics of processed cheese 290 14.3.1 Sensory impact of sodium replacement 291 14.3.2 Sensory impact of fat replacement 298 14.3.3 Sensory impact of processed cheese fortification 306 14.4 Conclusions 313 References 313 15 Sensory Attributes of Fat- Rich Dairy and Ethnic Indian Products 318 Bhavbhuti M. Mehta and Suneeta Pinto 15.1 Introduction 318 15.2 Cream and cream products 319 15.2.1 Sensory attributes of creams 323 15.2.2 Sensory evaluation of creams 324 15.2.3 Flavour defects in cream 326 15.2.4 Common body and texture defects in cream 328 15.3 Butter 329 15.3.1 Sensory attributes of butter 329 15.3.2 Sensory evaluation of butter 331 15.3.3 Colour defects in butter 333 15.3.4 Flavour defects in butter 334 15.3.5 Body and texture defects in butter 336 15.4 Dairy spreads 339 15.4.1 Sensory defects in dairy spreads 339 15.5 Ghee/Anhydrous milk fat/butter oil 341 15.5.1 Sensory quality of ghee and butter oil 342 15.5.2 Sensory evaluation of ghee 344 15.6 Conclusions 346 References 346 16 Sensory Applications in Ice Cream and Frozen Desserts 350 R. Andrew Wilbey 16.1 Introduction 350 16.1.1 Formulation 351 16.1.2 Ingredients 352 16.1.3 Processing 353 16.2 Sampling and presentation 356 16.3 Choice of approach to sensory testing 358 16.3.1 Quality assurance 358 16.3.2 Competitions 358 16.3.3 Research and product development 360 16.4 Characterising the sensory properties of ice cream and frozen deserts 362 16.5 Impact of formulation changes on the sensory profile of ice cream 364 16.5.1 Fat reduction 364 16.5.2 Sucrose reduction 365 16.6 Consumer preference and acceptance testing 367 References 368 Index 371

Read more less

Book SynopsisWheat is produced on a greater area, grown over a wider geographic range, and traded internationally as a commodity more than any other arable crop. Wheat alone provides 20% of the calories and protein in the global human diet. Understanding the interactions between wheat production, the environment, and human nutrition is essential for meeting the demands of food security as we approach the middle of the 21st century. Wheat: Environment, Food and Health is written by two leading authorities in the field and offers insights into critical issues such as the sustainability of wheat production, the challenges of both mitigating and adapting to environmental change, and the effects of wheat consumption on human health. Covering a broad range of topics, the authors: Introduce the historical development and utilization of the wheat crop. Describe the factors affecting the quality and acceptability of wheat for different uses. Table of ContentsForeword xv Acknowledgements xvi 1 Wheat and Humans: An Introduction to the Development and Utilisation of the Wheat Crop 1 1.1 Wheat Production in the Past and Present 1 1.1.1 Co-Evolution of Wheat Production and Human Societies 1 1.1.2 Wheat Supply and Demand 4 1.1.3 Wheat Adaptation 7 1.2 The Wheat Plant 9 1.2.1 Vegetative Phase 14 1.2.1.1 Germination 14 1.2.1.2 Leaves 15 1.2.1.3 Tillers 16 1.2.1.4 Roots 16 1.2.2 Reproductive Phase 16 1.2.2.1 Stem Extension 17 1.2.2.2 Booting and Ear Emergence 18 1.2.2.3 Anthesis 18 1.2.2.4 Grain Growth 19 1.3 Wheat Evolution and Migration 20 1.3.1 Origin in the Fertile Crescent 20 1.3.2 Wild Wheats 21 1.3.3 Domestication 22 1.3.4 The Spread of Wheat Cultivation 23 1.3.5 Increases in Harvest Index 24 1.4 Wheat as Food 25 1.4.1 The Development of Milling and Baking 25 1.4.2 The Cultural Significance of Bread 28 1.4.3 Bread Today 30 1.4.4 The Fall and Rise of Whole Grain Foods 31 1.4.5 Producing White and Wholemeal Flours by Roller Milling 33 1.5 Grain Quality 33 1.5.1 Grain Size, Shape, and Specific Weight 33 1.5.2 Endosperm Texture 35 1.5.3 Water Absorption 35 1.5.4 Gluten 36 1.5.4.1 The Origin and Properties of Gluten 36 1.5.4.2 Gluten and Health 37 1.5.4.3 Dough Properties that Determine Processing Quality 37 1.5.4.4 Importance of Total Protein Concentration 38 1.5.4.5 Importance of Protein Quality 40 1.5.4.6 Measurement of Dough Rheology and Quality 40 1.5.5 Other Factors Affecting the Acceptability of Wheat for Different End-Uses 41 1.5.5.1 Alpha-Amylase Activity 41 1.5.5.2 Seed Coat Colour 42 1.6 Further Chapters 42 References 42 2 A ‘Good’ Soil 52 2.1 Soils for Wheat Production 53 2.1.1 Soil Taxonomy 53 2.1.2 Soil Texture 54 2.1.3 Soil Organic Matter 56 2.1.4 Soil pH and Sodicity 58 2.1.5 Salinity 60 2.1.6 Soil Structure 61 2.1.7 Soil Depth 63 2.1.8 Land Classification 63 2.2 The Rise of the Plough 64 2.3 Soil Change and Land Degradation 66 2.3.1 Loss of Soil 66 2.3.2 Organic Matter Loss and Amendment 70 2.3.3 Acidification and Liming 74 2.3.3.1 Calcium as a Nutrient 75 2.3.4 Depletion of Micronutrients 76 2.3.4.1 Boron 76 2.3.4.2 Chlorine 76 2.3.4.3 Copper 77 2.3.4.4 Iron 77 2.3.4.5 Manganese 78 2.3.4.6 Molybdenum 78 2.3.4.7 Nickel 78 2.3.4.8 Zinc 79 2.3.5 Salinisation 79 2.3.6 The Weed Seedbank 80 2.4 Systems for Protecting the Soil 82 2.4.1 Conservation Tillage 82 2.4.2 Organic Farming 84 2.4.3 Conservation Agriculture 85 2.5 Land-Use Efficiency and Soils 86 References 87 3 Ample Water 101 3.1 The Water Requirement of Wheat 103 3.1.1 Germination and Seedling Emergence 103 3.1.2 Transpiration 104 3.1.3 Root Growth 108 3.1.4 Reproductive Growth and Grain Filling 109 3.2 Available Water 113 3.2.1 Soil Water 113 3.2.2 Rainfall 114 3.2.2.1 Rainfall Shortage 115 3.2.2.2 Rainfall Excess 116 3.2.3 Irrigation 117 3.2.3.1 Surface Irrigation 119 3.2.3.2 Overhead Irrigation 119 3.2.3.3 Sources of Irrigation Water 120 3.3 Water Use Efficiency 122 3.3.1 Reducing Evaporation Losses 122 3.3.2 Increasing Rooting at Depth 122 3.3.3 Deficit Irrigation 124 3.3.4 Osmotic Adjustment 124 3.3.5 Transpiration Efficiency 125 3.3.6 Potassium 125 3.4 Land-Use Efficiency and Water 127 References 128 4 Mild Temperatures 139 4.1 The Temperature Requirement for Wheat 140 4.2 ‘Waiting for Fine Times’ (Snape et al. 2001) 142 4.2.1 Dormancy 142 4.2.2 Cold Acclimation 143 4.2.3 Vernalisation 144 4.2.4 Photoperiodism 145 4.2.5 Earliness per se 147 4.3 Vegetative Growth and Development 147 4.3.1 Germination and Emergence 147 4.3.2 Leaves 148 4.3.3 Tillers 150 4.3.4 Roots 150 4.4 Reproductive Growth and Development 151 4.4.1 Spikelet Formation and Stem Extension 151 4.4.2 Meiosis and Anthesis 151 4.4.2.1 Heat Stress 151 4.4.2.2 Cold Stress 154 4.4.3 Grain Filling and Quality 154 4.5 Global Warming 156 References 157 5 Sunshine 166 5.1 The Light Requirement of Wheat 170 5.1.1 Light Quantity 170 5.1.2 Light Quality 175 5.2 Light Interception 176 5.3 Improving Radiation Use for Increased Land-Use Efficiency 179 References 181 6 Canopy Management 186 6.1 Crop Establishment 186 6.1.1 Sowing Date 186 6.1.2 Plant Populations and Sowing Rate 188 6.2 Crop Nutrition 193 6.2.1 Nitrogen 194 6.2.1.1 The Requirement for Nitrogen 194 6.2.1.2 Nitrogen Fixation 201 6.2.1.3 Nitrogen Efficiencies and Losses 205 6.2.1.4 Recovering and Recycling Fixed Nitrogen 211 6.2.1.5 Optimising Nitrogen Application 214 6.2.2 Phosphorus 218 6.2.3 Sulphur 221 6.2.4 Magnesium 224 6.3 Diseases and their Control 224 6.3.1 The Rusts 226 6.3.1.1 Yellow Rust 226 6.3.1.2 Leaf Rust 227 6.3.1.3 Stem Rust 227 6.3.2 The Blotch Diseases 228 6.3.2.1 Septoria tritici Blotch 228 6.3.2.2 Septoria nodorum Blotch 229 6.3.2.3 Tan Spot 230 6.3.3 Diseases Contributing to Mycotoxins in the Grain 230 6.3.3.1 Ergot 230 6.3.3.2 Fusarium Head Blight (FHB) 231 6.3.4 Fungicides and Fungicide Use 232 6.4 Land-use Efficiency and Canopy Management 238 References 240 7 The Structure and Composition of the Wheat Grain 263 7.1 Grain Development 263 7.1.1 Fertilisation 263 7.1.2 Post-fertilisation 265 7.1.3 Endosperm Development 265 7.1.4 Embryo Development 267 7.2 Structure of the Mature Grain 268 7.3 Major Components of the Mature Grain 271 7.3.1 Carbohydrates 272 7.3.1.1 Monosaccharides, Disaccharides, and Oligosaccharides 272 7.3.1.2 Starch 272 7.3.1.3 Cell Wall Polysaccharides 274 7.3.1.4 Arabinogalactan Peptide (AGP) 276 7.3.2 Proteins 277 7.3.2.1 Grain Protein Content (GPC) 277 7.3.2.2 Grain Protein Deviation 277 7.3.2.3 Essential Amino Acid Composition 278 7.3.2.4 Wheat Grain Proteins 279 7.3.2.5 Gluten Proteins: Gliadins and Glutenins 280 7.3.2.6 Other Proteins of the Prolamin Superfamily 287 7.3.2.7 Other Storage Proteins 291 7.3.2.8 Other Inhibitors and Putative Defensive Proteins 292 7.3.2.9 Xylanases and Xylanase Inhibitors 293 7.3.3 Lipids 293 7.3.4 Minor Components: Minerals, Vitamins, and Phytochemicals 294 7.4 Gradients in Composition within the Starchy Endosperm 295 References 296 8 Components and Mechanisms that Determine Grain Processing Properties 301 8.1 Grain Hardness and Vitreousness 301 8.1.1 Friabilin and Puroindolines 302 8.1.2 Other Proteins that Affect Grain Hardness 303 8.1.3 Role of Lipids 304 8.1.4 When and How is Grain Softness Established? 304 8.1.5 Vitreousness 305 8.2 Dough Viscoelasticity 305 8.2.1 Wheat Gluten and Dough Viscoelasticity 305 8.2.2 HMW Subunits, Dough Strength, and Breadmaking Quality 307 8.2.3 Effects of Other Gluten Proteins on Dough Quality 308 8.2.4 Molecular Basis for the Role of the HMW Subunits in Gluten Structure and Properties 308 8.3 Functional Properties of Starch 309 8.3.1 Starch Gelatinisation 310 8.3.2 Starch Damage 310 8.3.3 Starch Retrogradation and Staling 311 8.3.4 Waxy and High Amylose Starches 311 8.4 Other Functional Components 311 8.4.1 Arabinoxylan 311 8.4.2 Functional Properties of Lipids in Dough 312 8.4.3 Water Absorption: Effects of Starch, Protein, and Fibre 312 8.5 Effects of Crop Nutrition and Environmental Factors on Grain Composition and Quality 313 8.5.1 Nitrogen Fertilisation 313 8.5.2 Sulphur Availability 314 8.5.2.1 Sulphur Nutrition, Asparagine Content, and Acrylamide Formation 315 8.5.3 Temperature and Water Availability 316 8.5.4 Carbon Dioxide Concentration 317 References 318 9 The Role of Wheat in Diet and Health 321 9.1 Contribution of Wheat to the Human Diet 321 9.2 Dietary Fibre 321 9.2.1 Proposed and Approved Benefits of Dietary Fibre 321 9.2.2 Wheat Grain Fibre 324 9.2.2.1 Cell Wall Polysaccharides 324 9.2.2.2 Fructans 325 9.2.2.3 Resistant Starch 325 9.2.2.4 High Amylose Starch 325 9.2.3 Mechanism of Action of Dietary Fibre 326 9.2.3.1 Role of Food Structure and Breakdown 326 9.2.3.2 Role of Luminal Viscosity 327 9.2.3.3 Role of Prebiotic Activity 327 9.3 Micronutrients and Phytochemicals 327 9.3.1 Iron and Zinc 327 9.3.2 Selenium 330 9.3.3 B Vitamins 330 9.3.4 Phytochemicals 331 9.3.4.1 Phenolics 331 9.3.4.2 Terpenoids 333 9.3.5 Betaine and Choline 333 9.3.6 Health Benefits of Phytochemicals 335 9.3.7 Environmental Effects on the Concentrations of Phytochemicals and Minerals 337 9.4 Adverse Effects of Wheat on Health 338 9.4.1 Wheat as Part of the Western Diet 338 9.4.2 Allergy and Intolerance to Wheat 338 9.4.3 Allergy 338 9.4.4 Coeliac Disease and Related Intolerances 340 9.4.5 Other Adverse Reactions to Wheat 341 9.4.6 FODMAPs and Gastro-Intestinal Disorders 341 9.4.7 Bloating 342 9.5 Producing Healthier Wheat Products by Processing 342 9.5.1 Debranning 342 9.5.2 Flour Particle Size 342 9.5.3 Fermentation 343 9.5.4 Sprouting 344 9.5.5 Enzyme Treatments 344 9.5.6 Conclusions: Processing for Improved Health Benefits 344 9.6 Fungal Toxins in Wheat 345 9.6.1 Ergot 345 9.6.2 Fusarium Mycotoxins 345 9.6.3 Mycotoxins from Storage Fungi 347 9.6.4 Removing Fungal Toxins by Processing 347 References 348 10 Wheat Genetics and Improvement 357 10.1 Genetic Background to Wheat Breeding 357 10.2 Technologies for Wheat Genetics and Breeding 358 10.2.1 Aneuploid Lines 358 10.2.2 Doubled Haploid Lines, Recombinant Inbred Lines, and Near-Isogenic Lines 359 10.2.3 Marker-Assisted Selection (MAS) 360 10.2.4 Genome-Wide Association Genetics (GWAS) and Genomic Selection (GS) 360 10.2.5 Intermated Populations (MAGIC and NAM) 361 10.2.6 Hybrid Wheat 361 10.2.7 Perennial Wheat 362 10.3 Sources and Exploitation of Genetic Diversity 363 10.3.1 Gene Banks 363 10.3.2 Land Races 363 10.3.3 Wild Relatives 364 10.3.4 Rye Translocations 365 10.3.5 Synthetic Wheats 366 10.3.6 Ancient Wheats 366 10.3.7 Tritordeum: A Novel Cereal Derived from Wheat 367 10.3.8 Mutagenesis and TILLING 367 10.4 Impact of Breeding on Genetic Diversity in Wheat 369 10.4.1 Minerals 369 10.4.2 Protein Content 370 10.4.3 Wheat Proteins that Trigger Adverse Reactions 371 10.4.4 Dietary Fibre 371 10.4.5 Other Components 372 10.5 Are Ancient Wheats More Healthy than Modern Wheats? 372 10.5.1 Wheat Proteins that Trigger Adverse Reactions 373 10.5.2 Other Components 373 10.6 Wheat Biotechnology 374 10.6.1 Genetic Transformation 374 10.6.1.1 DNA Delivery 375 10.6.1.2 Selection of Transformed Plants 375 10.6.1.3 Targeting and Regulating Gene Expression 376 10.6.1.4 Gene Editing 376 10.6.2 Regulation, Impact and Consumer Acceptance of Genetic Transformation and Genome Editing in Wheat and Other Crops 377 10.7 Applications of Biotechnology to Wheat Improvement 378 10.7.1 Input Traits 379 10.7.1.1 Potential Yield 379 10.7.1.2 Improving Nitrogen-Use Efficiency (NUE) 379 10.7.1.3 Resistance to Abiotic Stresses 380 10.7.1.4 Resistance to Pests and Pathogens 380 10.7.2 Output Traits: Grain Quality 380 10.7.2.1 Dough Strength 380 10.7.2.2 Grain Texture 382 10.7.2.3 Increasing Mineral Micronutrients 382 10.7.2.4 Reducing Adverse Effects 383 10.7.2.5 ‘Improving’ Grain Polysaccharides 384 References 385 11 Epilogue: Wheat in Conflict and in Peace 394 Reference 396 Index 397

Read more less

Book SynopsisUse of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition A thoroughly up-to-date and forward-looking presentation of the use of hydrocolloids in food In Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition, a team of distinguished food researchers combines comprehensive and authoritative discussions on the conventional use of hydrocolloids to influence shape, structure and organoleptic properties of foods with exciting and emerging areas of innovation, such as texturing for 3D printing and enhancement of food nutrition. The book explores the four principal quality factors of food: appearance, flavor, texture and nutrition, and introduces students and food technologists to the myriad uses of hydrocolloids. It also presents illustrations of relevant commercial food products that rely on hydrocolloids for their appeal, as well as recipes exemplifying the unique abilities of particular hydrocolloids. Readers will also find: A thorough introduction to the use of hydrocolloids to control food size and shape, including the manipulation of select geometrical properties of foods A comprehensive exploration of the use of hydrocolloids to modulate food color and gloss, including the psychological impact of those properties Practical discussions pertaining to the modification of food taste and odor using hydrocolloids A thorough description of the ways in which hydrocolloids are used to improve crispy, crunchy and crackly foods Perfect for food scientists working in product development and food engineers, Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition is sure to earn a place in the libraries of research chefs, as well as food chemists, food microbiologists and food technologists.Table of ContentsPreface xiii Acknowledgments xxi About the Authors xxiii 1 Use of Hydrocolloids to Control Food Size and Shape 1 1.1 Introduction 1 1.2 The Attractive Shape of Foods 1 1.2.1 Triangular and Prism- Shaped Foods 1 1.2.2 Rectangular and Cube- Shaped Foods 4 1.2.3 Circular and Spherical- Shaped Foods 4 1.3 Selected Geometrical Properties of Foods 6 1.3.1 Size 6 1.3.2 Characterization of Size 6 1.3.3 Size Reduction 7 1.3.4 Energy Requirements for Size Reduction of Solid Materials 8 1.4 Size Enlargement and Reduction Processes 10 1.4.1 Definition of Forming and Its Aims 10 1.4.2 Confectionery Molders 10 1.4.3 Pie- Casing Formers 10 1.4.4 Hydrocolloids in Food Fillings 11 1.4.5 Cutting and Shaping Spherical Edible Products 12 1.5 Shape – Definition and Implications 12 1.5.1 Shape of a Food Commodity 12 1.5.2 Roundness and Sphericity 12 1.5.3 Average Projected Area and Sphericity of Hydrocolloid Beads 14 1.5.4 How Are Gels Shaped? 15 1.5.5 Silicone Molds to Modify Gel Shapes and Sizes 16 1.6 Miscellaneous Shapes and Sizes of Edible Hydrocolloid Products 17 1.6.1 Edible Hydrocolloid Gel Beads 17 1.6.2 Parameters to Be Considered Upon Formation of Beads Through Capillary Jet Breakage 18 1.6.3 Bead Shape and Its Improvement 20 1.6.4 Shape and Size of Hydrocolloid Beads and Their Estimation 23 1.7 Assorted Specially Shaped and Sized Hydrocolloid Foods 23 1.7.1 Ham Consommé with Alginate Melon Beads 23 1.7.2 Extruded Gel Noodles 24 1.7.3 Cold Gels 24 1.7.4 Knot Foie 24 1.7.5 Shapes of Gummy Worms 25 1.7.6 Gel Films 25 1.8 Foods for the Elderly 26 1.8.1 Effects of Hydrocolloid Addition on the Mastication of Minced Foods 27 1.8.2 Hydrocolloids for the Design of Food for the Elderly 27 1.9 Demonstrating the Use of Hydrocolloids in Controlling Food Size and Shape 28 1.9.1 Agar Spaghetti 31 1.9.2 Commercial Experimental Set to Produce Artificial Salmon Roe 32 References 32 2 Use of Hydrocolloids to Modulate Food Color and Gloss 40 2.1 Introduction 40 2.2 Appearance of Objects 40 2.3 Optical Properties 41 2.4 Color 42 2.4.1 Color of Food Commodities 42 2.4.2 Expressing Color Numerically 42 2.4.3 The Kubelka–Munk Concept 47 2.5 Gloss 48 2.5.1 General Approach 48 2.5.2 What Is Gloss and Why Is It Measured? 48 2.5.3 Gloss Units and What Differences in Gloss Can Be Detected by Humans 49 2.5.4 How Gloss Is Measured and Glossmeter Types 50 2.6 On the Psychological Impact of Food Color and Gloss 51 2.7 Where and When Are Hydrocolloids Utilized to Modulate Food Color and Gloss? 51 2.7.1 Color of Fruit Leathers and Bars 51 2.7.2 Gloss and Transparency of Edible Films 54 2.7.3 High- Gloss Edible Coating 55 2.7.4 Gloss and Transparency of HPMC Films Containing Surfactants as Affected by Their Microstructure 55 2.7.5 Hydrocolloids in Forming Properties of Cocoa Syrups 56 2.7.6 Color of Deep- Fat- Fried Products 56 2.7.7 Spray- Dried Products 58 2.7.8 Interaction of Anthocyanins with Food Hydrocolloids 59 2.8 Demonstrating the Use of Hydrocolloids to Prepare Colored and Glossy Products/ Recipes 60 2.8.1 Teriyaki Fish with Pullulan 63 2.8.2 Neutral Mirror Glaze (nappage neutre) 64 References 65 3 Use of Hydrocolloids to Modify Food Taste and Odor 74 3.1 Introduction 74 3.2 Flavor Perception: Aroma, Taste, and Volatile Compounds 74 3.3 Flavor of Hydrocolloid- Supplemented Value- Added Foods 78 3.3.1 Low- Fat Cheddar Cheese 78 3.3.2 Wholegrain Sorghum Bread 79 3.3.3 Fish Fingers 80 3.3.4 Meat Analogs 80 3.3.5 Spreads 81 3.3.6 Protein Beverages 81 3.4 Interactions of Flavor Compounds with Different Food Ingredients 82 3.4.1 Interactions Between Proteins and Flavor Compounds 82 3.4.2 Interactions Between Starch and Flavor Compounds 83 3.4.3 Interactions Between Hydrocolloids and Flavor Compounds 84 3.5 Effect of Hydrocolloids on Sensory Properties of Selected Model Systems and Beverages 86 3.6 Influence of Hydrocolloids on the Release of Volatile Flavor Compounds 88 3.7 Gels and Flavor 90 3.7.1 Hydrocolloid Gels and Flavor Release 90 3.7.2 Phase- Separated Gels and Aroma Release 91 3.8 The Influence of Flavor Molecules on the Behavior of Hydrocolloids 92 3.9 Demonstrating the Use of Hydrocolloids in Modifying Food Taste/Odor 92 3.9.1 Fried Chicken with Methylcellulose (MC) 95 3.9.2 Gluten- Free Bread with Hydroxypropyl Methylcellulose (HPMC) 96 References 97 4 Use of Hydrocolloids to Control Food Viscosity 107 4.1 Viscosity of Fluids 107 4.1.1 The Field of Flow and Viscosity 107 4.1.2 Laminar Flow and Turbulent Flow 108 4.2 Important and Useful Definitions 111 4.2.1 Dynamic Viscosity and Fluidity 111 4.2.2 Kinematic Viscosity 111 4.2.3 Relative Viscosity 111 4.3 Flow Equations 112 4.3.1 Definitions of Apparent Viscosity, Shear Stress, and Shear Rate 112 4.3.2 The General Equation for Viscosity 112 4.3.3 The Power Equation 113 4.3.4 The Herschel- Bulkley Model 113 4.3.5 Casson Equation 114 4.4 Thickening and Viscosity- Forming Abilities of Hydrocolloids – A General Approach 115 4.5 Hydrocolloids as Viscosity Formers in Foods 116 4.6 Time Dependence of Hydrocolloid Solutions 121 4.7 Fluid Gels 124 4.8 Demonstrating the Use of Hydrocolloids to Control Viscosity in Foods 126 4.8.1 Creamy Italian Dressing 128 4.8.2 French Dressing 128 References 129 5 Use of Hydrocolloids to Improve the Texture of Crispy, Crunchy, and Crackly Foods 136 5.1 Introduction 136 5.2 Definitions of Crispness and Crunchiness 136 5.3 Dependence of Crunchiness and Crispness on Moisture and Oil Content 137 5.4 Mechanical, Acoustical, and Temporal Aspects of Crunchiness and Crispness 140 5.5 Crackly Foods 142 5.6 Methods for Improving the Texture of Crispy and Crunchy Foods Using Hydrocolloids 146 5.6.1 Vacuum Frying 146 5.6.2 Coating and Batter 148 5.7 Enhancement of Food Acoustic Properties Using Various Hydrocolloids 149 5.7.1 Contribution of Inulin to Crispness of Biscuits, Pizza, and Wafers 149 5.7.2 Crispness of Banana Chips 149 5.7.3 Specialty Starches as Functional Ingredients 150 5.7.4 Specialty Starches in Snack Foods 151 5.7.5 Protein- Rich Extruded Snack 152 5.8 Demonstrating the Preparation of Crunchy Products 154 5.8.1 Baked Tortilla Chips 156 5.8.2 Commercial Fabricated Potato Chips 157 5.8.3 Commercial Fabricated Fried Potato 157 References 157 6 Use of Hydrocolloids to Improve the Texture of Hard and Chewy Foods 166 6.1 Texture Definitions 166 6.1.1 Hardness 166 6.1.2 Chewiness 167 6.1.3 Juiciness 167 6.2 Use of Hydrocolloids to Improve Bread Texture 168 6.3 Dairy Products 171 6.3.1 Dairy Foods 171 6.3.2 Cheeses 172 6.3.3 Functionality of Selected Hydrocolloids on Texture of Ice Cream 172 6.4 Fish Products 174 6.5 Further Contributions of Hydrocolloids to Textural Improvement 175 6.6 Other Miscellaneous Applications 176 6.6.1 Rice Starch Pastes 176 6.6.2 Rice Starch–Polysaccharide and Other Mixed Gels 177 6.6.3 Hydrocolloid Effects on Pea Starch 178 6.7 Demonstrating the Use of Hydrocolloids in Creating/Controlling Food Hardness and Chewiness 179 6.7.1 Agar Jelly, Seiryu 182 6.7.2 Low- Concentration Carrageenan Jelly, mizu- Shingen mochi 183 References 183 7 Use of Hydrocolloids to Control the Texture of Multilayered Food Products 192 7.1 Introduction 192 7.2 Multilayered Hydrocolloid- Based Foodstuffs 192 7.2.1 Confectionery Products 192 7.2.2 Cream- Filled Multilayered Food Products 194 7.2.3 Gelled Multilayered Food Products 195 7.2.4 Multilayered Films 197 7.2.5 Nano- Multilayer Coatings 198 7.2.6 Multilayered Liposomes and Capsules 199 7.2.7 Multilayered Particles 199 7.3 Methods to Estimate Properties of Multilayered Products 200 7.3.1 Assessment of Stiffness and Compressive Deformability of Multilayered Texturized Fruit and Gels 200 7.3.2 Calculating the Stress–Strain Relationships of a Layered Array of Cellular Solids 202 7.3.3 Other Techniques to Assess Multilayered Products 205 7.4 Current Systems and Methods to Prepare Multilayered Products 205 7.4.1 Extrusion and Coextrusion 205 7.4.2 Injection Molding 207 7.4.3 3D- Printing and Layered Products 208 7.4.4 Multilayered Emulsions 208 7.5 Further Matters Related to Multilayered Products 209 7.5.1 Natural Food- Grade Emulsifiers and Interfacial Layers 209 7.5.2 Multilayer Adsorption 210 7.5.3 Gelled Double- Layered Emulsions 210 7.6 Complications Related to Multilayered and Colored Products 211 7.7 Future Potential Biotechnological Uses of Multilayered Gels 215 7.8 Demonstrating the Use of Hydrocolloids to Prepare Multilayered Products/ Recipes 216 7.8.1 Multilayered Gelatin Jelly 219 7.8.2 Beer- Like Jelly 219 References 220 8 Hydrocolloids to Control the Texture of Three- Dimensional (3D)-Printed Foods 230 8.1 Introduction 230 8.2 A Brief History of 3D Printing 230 8.3 3D Printing of Foods 231 8.3.1 3D Options in Foods 231 8.3.2 Special Personalized Foods for the Elderly 233 8.4 3D- Printed Food Products 234 8.4.1 Printed Sugar Products 234 8.4.2 Chocolate 235 8.4.3 Pastes, Pizza, Cookies, and Meat 236 8.5 Production of Snacks 237 8.5.1 Cereal- Based 3D Snacks 237 8.5.2 Fruit Snacks 238 8.6 Printability of Food Additives 238 8.6.1 Issues Related to 3D Food Printing 238 8.6.2 Printability of Hydrocolloids 238 8.6.3 Protein Products Applicable for 3D Printing 239 8.6.4 The Effect of 3D Printing on Lipids 240 8.7 Infill Percentage and Pattern 241 8.8 Modifying Food Texture to Suit Personal and Other Requirements by 3D Printing Technology 242 8.9 Hydrocolloids in 3D Printing 243 8.10 3D Printing of Hydrocolloid Foods Served in Restaurants 244 8.11 3D Printing and Laser Cooking 248 8.12 Novel Application for 4D Food Printing 248 References 249 9 Use of Hydrocolloids to Control Food Nutrition 255 9.1 Nutritional Applications of Natural Hydrocolloids 255 9.2 Types of Dietary Fibers 256 9.3 Dietary Fiber as a Versatile Food Component 257 9.4 Food Enriched in β- Glucans 258 9.5 Cereal Polysaccharides as the Foundation for Useful Ingredients in the Reformulation of Meat Products 259 9.6 Health Claims of Hydrocolloids 261 9.7 Miscellaneous Cases of Nutritional and Health Benefits 262 9.7.1 Health Benefits of Lactic Acid Bacteria (LAB) Exopolysaccharides (EPSs) 262 9.7.2 Fat Replacers 264 9.7.3 Benefits of Dietary Fermentable Fibers for Chronic Kidney Disease (CKD) 265 9.8 Demonstrating the Use of Hydrocolloids in Controlling Nutrition 266 9.8.1 Keto Bread Rolls with Inulin 269 References 270 Index 279

Read more less

Book SynopsisIn Probiotics, Prebiotics and Synbiotics: Technological Advancements Towards Safety and Industrial Applications, a team of distinguished researchers delivers an insightful exploration of various aspects of functional foods. The book includes information about critical facets of the production of these beneficial compounds, recent technological developments in the field, and their present and future commercial potential. The authors describe their mechanisms of action and their applications in several sectors. Probiotics, Prebiotics and Synbiotics is divided into five parts. A general introduction about these substances begins the book and is followed by discussions of common probiotics, prebiotics, and synbiotics. Finally, a treatment of safety issues and regulatory claims, as well as their market potential, rounds out the resource. Perfect for researchers, industry practitioners, and students working in or studying food processing and food microbiology, Table of ContentsList of Contributors xvi Preface xxi 1 Probiotics, Prebiotics and Synbiotics: Opportunities, Health Benefits and Industrial Challenges 1Parmjit Singh Panesar, Anil Kumar Anal and Rupinder Kaur 1.1 Introduction 1 1.2 Probiotics 2 1.2.1 Mechanism of Action 3 1.3 Prebiotics 4 1.3.1 Mechanism of Action 5 1.4 Applications of Synbiotics 5 1.4.1 Diarrhea 5 1.4.2 Lactose Intolerance 5 1.4.3 Modulation of the Immune System 6 1.4.4 Prevention of Colon Cancer 6 1.4.5 Cardiovascular Disease 7 1.4.6 Gut–brain Axis: Role of Probiotics 7 1.5 Current Outlook and Industrial Challenges 8 1.6 Conclusion 8 References 9 2 Isolation, Identification and Characterization of Beneficial Microorganisms from Traditional Fermented Foods 14Phu-Ha Ho, Tuan-Anh Pham, Quoc-Phong Truong, Lan-Huong Nguyen, Tien-Thanh Nguyen, Hang-Thuy Dam, Chinh-Nghia Nguyen, Ha-Anh Nguyen, Quyet-Tien Phi, Hoang Anh Nguyen and Son Chu-Ky 2.1 Introduction 14 2.2 Fermented Food as a Source of Probiotic Microorganisms 14 2.2.1 Fermented Food and Health Benefits 14 2.2.2 Occurrence of Probiotics in Fermented Foods 16 2.2.3 Probiotic Viability in Fermented Food 20 2.3 Probiotic Isolation 22 2.3.1 Traditional Culture-dependent Approach 22 2.3.2 Culturomics Approach 26 2.4 Identification of Probiotic Microorganisms 28 2.4.1 Phenotypic Identification 28 2.4.2 Biochemical Identification 28 2.4.3 Molecular Identification 28 2.4.3.1 Specific Gene Analysis 28 2.4.3.2 Metagenomic Analysis 30 2.4.3.3 Proteomics 30 2.4.3.4 Metabolomics 30 2.5 Characterization of Probiotic Microorganisms 30 2.6 Conclusion 47 Acknowledgements 47 References 47 3 Lactic Acid Bacteria as Potential Probiotics 57Muhammad Bilal Sadiq 3.1 Introduction 57 3.2 Isolation and Identification of Lactic Acid Bacteria 58 3.3 Characterization of Lactic Acid Bacteria 58 3.4 Criteria for Selection of Lactic Acid Bacteria as Potential Probiotic Candidates 59 3.4.1 Evaluation of Gastric Survival 59 3.4.2 Bile Salt Hydrolysis Activity 60 3.4.3 Adhesion to Epithelium 61 3.4.4 Hydrophobicity 61 3.4.5 Aggregation Ability 61 3.4.6 Antimicrobial Potential 61 3.4.7 Amylolytic Property 63 3.4.8 Safety Evaluation 63 3.5 Lactic Acid Bacteria as Sources of Probiotics 63 3.5.1 Fruits and Vegetables 63 3.5.2 Animal Sources 64 3.5.3 Dairy Products 64 3.6 Health Benefits and Probiotic Mechanisms of Lactic Acid Bacteria 65 3.6.1 Host Immunity 65 3.6.2 Beneficial Metabolites 65 3.6.3 Lactose Intolerance 66 3.6.4 Gastric Ulcer 66 3.6.5 Obesity and Diabetes Management 66 3.6.6 Role of Lactic Acid Bacteria Probiotics in Cancer 67 3.7 Industrial Applications of Probiotic Lactic Acid Bacteria 67 3.8 Challenges for Lactic Acid Bacteria as Probiotics 67 3.9 Conclusion and Future Perspectives 68 References 68 4 Non-Lactic Acid Bacteria as Probiotics and their Functional Roles 73Cíntia Lacerda Ramos, Elizabethe Adriana Esteves, Nayara Martins Zille de Miranda, Lauane Gomes Moreno and Rosane Freitas Schwan 4.1 Spore-forming Bacteria 73 4.1.1 Types, Structure and Formation of Spores 74 4.1.1.1 Structure 75 4.1.1.2 Spore Formation 76 4.1.2 Sources and Probiotic Potential of Spore-forming Strains 77 4.1.3 Spore Formers as Gut Microbiota 80 4.1.4 Interaction with the Intestinal Cells 82 4.2 Propionibacteria 84 4.2.1 Phenotypic and Genotypic Characterization 84 4.2.2 Probiotic Properties and Potential Mechanisms of Action 86 4.2.2.1 Immunomodulation 86 4.2.2.2 Microbiota Modulation 89 4.2.2.3 Cancer Modulation 89 4.3 Conclusion and Future Trends 90 References 91 5 Yeasts as Probiotics and their Functional Roles 103Giorgia Perpetuini, Yves Waché and Rosanna Tofalo 5.1 Yeasts: General Considerations and Taxonomy 103 5.2 Saccharomyces boulardii 105 5.3 Mechanism of Action of Yeast Probiotics 107 5.4 Health Benefits of Yeast Probiotics 109 5.4.1 Probiotic Effects 110 5.4.2 Nutritional Effects 111 5.5 Other Yeast Strains with Probiotic Potential 112 5.6 Encapsulation 113 5.7 Conclusion and Future Challenges 114 References 115 6 Determination and Safety Aspects of Probiotic Cultures 122Falguni Patra and Raj Kumar Duary 6.1 Introduction 122 6.2 Assessments of Probiotics in the Gut 123 6.2.1 Direct Method 123 6.2.2 Indirect Method 125 6.3 Dosage for Probiotic Effect 126 6.4 Pathogenicity and Inefficiency of Probiotic Culture 126 6.4.1 Pathogenicity of Probiotics 126 6.4.2 Inefficiency of Probiotics 129 6.5 Safety Assessment of Probiotic Cultures 130 6.5.1 Current Proposal on Probiotic Safety 131 6.5.2 Identification of Individual Strains 134 6.5.3 In vitro studies 135 6.5.4 Animal Studies 138 6.5.5 Human Clinical Studies 140 6.5.6 Antibiotic Resistance – the Probability of Transfer of Resistance 145 6.5.7 Post-marketing Surveillance – Genotoxic Studies, Toxin and Virulence Factors 148 6.6 Conclusion 150 References 150 7 Probiotics in Biodegradation of Microbial Toxins: Principles and Mechanisms 161Ali Akbar, Muhammad Iftikhar Khan and Ghulam Ishaq Khan 7.1 Microbial Toxins 161 7.1.1 Health Benefits 162 7.1.2 Mycotoxins and Probiotics 162 7.2 Dual Interaction between Probiotics and Microbial Toxins 164 7.2.1 Clinical Trials 165 7.2.2 Types of Microbial Adsorbents for Mycotoxin Adsorption 165 7.2.2.1 Lactic Acid Bacteria 165 7.3 Principles and Mechanisms Involved 166 7.3.1 Control of Mycotoxins by Yeast 167 7.4 Conclusion and Future Prospects 168 Acknowledgement 168 References 168 8 Potential of Probiotics as Alternative Sources for Antibiotics in Food Production Systems 172Sarina Pradhan Thapa, Sushil Koirala and Anil Kumar Anal 8.1 Introduction 172 8.2 Use of Antibiotics in the Food System 173 8.3 Classification and Mechanism of Use of Antibiotics 174 8.4 Mechanism of Probiotic Action 175 8.5 Probiotic Approach to Antibiotic Resistance 178 8.6 Probiotics as Alternative Sources for Antibiotics: What Is Known So Far 178 8.7 Conclusion and Future Prospects 180 References 180 9 Probiotic Cereal-based Food and Beverages, their Production and Health Benefits 186Sujitta Raungrusmee, Simmi Ranjan Kumar and Anil Kumar Anal 9.1 Introduction 186 9.2 Probiotics in Cereal-based Food and Beverages 187 9.3 General Information about Probiotics 188 9.4 Mechanism/Pathway for Probiotics in Cereal-based Food and Beverages 189 9.5 Types of Probiotic in Cereal-based Food and Beverages 191 9.6 Traditional and Commercial Probiotic Cereal-based Foods and Beverages 191 9.6.1 Borde 191 9.6.2 Boza 197 9.6.3 Burukutu 197 9.6.4 Bushera 197 9.6.5 Chicha de jora 197 9.6.6 Gowe 198 9.6.7 Kenky 198 9.6.8 Koko 198 9.6.9 Koozh 198 9.6.10 Kunun-zaki 198 9.6.11 Kvass 198 9.6.12 Kwete 199 9.6.13 Mageu 199 9.6.14 Majewu 199 9.6.15 Obiolo 199 9.6.16 Ogi 199 9.6.17 Pito 200 9.6.18 Pozol 200 9.6.19 Sobia 200 9.6.20 Togwa 201 9.6.21 Uji 201 9.6.22 Yosa 201 9.6.23 Commercially Available Cereal-based Functional Foods 201 9.7 Health Benefits 203 9.8 Conclusion 209 References 209 10 Microencapsulation of Probiotics and its Potential Industrial Applications 213Suwan Panjanapongchai, Chaichawin Chavapradit and Anil Kumar Anal 10.1 Introduction 213 10.2 Why We Need Microencapsulation 214 10.3 Encapsulation Techniques 215 10.3.1 Emulsion Technique 215 10.3.2 Extrusion Technique 216 10.3.3 Coacervation Technique 217 10.3.4 Spray Drying 218 10.3.5 Ultrasonic Vacuum Spray Dryer 219 10.3.6 Freeze Drying 219 10.3.7 Spray Freeze Drying 219 10.3.8 Spray Chilling 220 10.3.9 Fluid Bed Coating 220 10.3.10 Electrospraying and Electrospinning 221 10.3.11 Impinging Aerosol Technology 222 10.3.12 Hybridization method 222 10.4 Application of Probiotics in Food Matrices 223 10.4.1 Dairy Products 223 10.4.1.1 Yoghurt 223 10.4.1.2 Cheese 225 10.4.1.3 Desserts 225 10.4.2 Non-dairy Products 226 10.4.2.1 Beverages 226 10.4.2.2 Meat Products 226 10.4.2.3 Bakery Products 227 References 227 11 Prebiotics and their Role in Functional Food Product Development 233Divyani Panwar, Parmjit Singh Panesar and Anuradha Saini 11.1 Introduction 233 11.2 Sources of Prebiotics: Classification and Characteristics 235 11.2.1 Characteristics of Prebiotics 235 11.2.2 Classification of Prebiotics and their Sources 235 11.2.2.1 Galactooligosaccharides 238 11.2.2.2 Fructooligosaccharides 238 11.2.2.3 Xylooligosaccharides 239 11.2.2.4 Lactulose 239 11.2.2.5 Lactosucrose 240 11.2.2.6 Inulin 240 11.2.2.7 Isomaltosoligosaccharides 240 11.3 New and Tailored Prebiotics 241 11.3.1 Human Milk Oligosaccharides 241 11.3.2 Resistant Starch 242 11.3.3 Polyphenols 242 11.3.4 Soybean Oligosaccharides 243 11.3.5 Lactitol 243 11.3.6 Microbial Exopolysaccharides 243 11.3.7 Seaweed Polsaccharides 244 11.4 Production Methods of Prebiotics 244 11.4.1 Galactooligosaccharides 245 11.4.2 Fructooligosaccharides 247 11.4.3 Xylooligosaccharides 247 11.4.4 Lactulose 248 11.5 Mechanism of Action 248 11.6 Health Benefits of Prebiotics 249 11.6.1 Acute Gastroenteritis 249 11.6.2 Reduction in Constipation 250 11.6.3 Reduced Risk of Colon Cancer 254 11.6.4 Obesity 254 11.6.5 Diabetes 255 11.6.6 Mineral Absorption 255 11.6.7 Lipid Metabolism 255 11.7 Safety Aspects of Prebiotics 256 11.8 Global Status of Prebiotics 256 11.9 Conclusion and Future Prospects 258 References 259 12 Galactooligosaccharides as Potential Prebiotics 272Rupinder Kaur and Parmjit Singh Panesar 12.1 Introduction 272 12.2 Galactooligosaccharides 273 12.3 Technologies for Synthesis of Galactooligosaccharides 274 12.3.1 Chemical Technique for Production of GOS 274 12.3.2 Enzymatic Production of GOS 275 12.3.2.1 Glycosyltransferases 276 12.3.2.2 Glycosidases 276 12.4 Biotechnological Strategies for Biotransformation of GOS 277 12.4.1 Factors Affecting GOS Production 279 12.4.2 Production of GOS using Whole Cells 281 12.4.3 Production of GOS using Free Enzyme 286 12.4.4 Production of GOS using Immobilized Enzyme 286 12.4.5 Improvement in GOS Production 287 12.5 Global Status of GOS 288 12.6 Applications of GOS as Prebiotics 290 12.6.1 Stimulation of Health-promoting Bacteria 292 12.6.2 Modulation of Immune System 292 12.6.3 Enhancement of Mineral Absorption 293 12.6.4 Reduction in the Risk of Colon Cancer 294 12.6.5 Inflammatory Bowel Disease 295 12.7 Conclusion and Future Prospects 295 References 296 13 Fructooligosaccharides as Prebiotics, their Metabolism, and Health Benefits 307Orlando de la Rosa, Adriana C. Flores-Gallegos, Juan A. Ascacio-Valdés, Leonardo Sepúlveda, Julio C. Montáñez and Cristóbal N. Aguilar 13.1 Introduction 307 13.2 Chemical Structure and Sources 307 13.3 Prebiotic Concept 308 13.4 Health-promoting Properties 310 13.4.1 Prebiotic Activity 310 13.4.2 Influence of Gut Microbiome 310 13.4.3 Prevention against Colon Cancer and Immunomodulation 313 13.4.4 Impact on Obesity 315 13.4.5 Effects on Serum Lipid and Cholesterol Concentrations 315 13.4.6 Improving Mineral Adsorption 316 13.5 FOS Production 316 13.5.1 FOS Formation Kinetics 318 13.5.2 Biotechnological Production of FOS 320 13.5.3 Enzymatic Synthesis 321 13.5.4 Whole Cell/One-step Fermentation 322 13.5.5 Agro-industrial Residues and Bioresources Employed for FOS Production 323 13.6 FOS Purification 323 13.6.1 Nanofiltration 323 13.6.2 Activated Charcoal 323 13.6.3 Microbial Treatments 324 13.7 New Developments in Food 325 13.8 Conclusion 325 Acknowledgements 326 References 326 14 Lactulose: Production and Potential Applications 338Shweta Kumari, Parmjit Singh Panesar, Divyani Panwar and Gisha Singla 14.1 Introduction 338 14.2 Structure and Properties 338 14.3 Lactulose Production 340 14.3.1 Chemical Methods 341 14.3.2 Biotechnological Methods 345 14.3.2.1 Enzymatic Methods 345 14.3.2.2 Whole Cell Biocatalysts for Lactulose Production 348 14.3.3 Electro-activation Method 349 14.4 Techniques for the Analysis of Lactulose 349 14.5 Applications of Lactulose 350 14.5.1 Food Sectors 351 14.5.1.1 Lactulose as a Bifidus Factor 351 14.5.1.2 Lactulose as a Functional Additive 351 14.5.2 Health Sectors 351 14.5.2.1 Salmonella Carriers 351 14.5.2.2 Constipation and Hepatic Encephalopathy 352 14.5.2.3 Anti-endotoxin Effects 352 14.5.2.4 Colon Carcinogenesis 352 14.5.2.5 Inflammatory Bowel Disease 352 14.5.2.6 Tumor Prevention and Immunology 352 14.5.2.7 Blood Glucose and Insulin 353 14.5.2.8 Diagnostic Applications 353 14.6 Future Developments 353 14.7 Conclusion 353 References 354 15 Isomaltooligosaccharides as Prebiotics and their Health Benefits 361Waraporn Sorndech 15.1 Isomaltooligosaccharide Structure, Properties and Market Trends 361 15.1.1 IMO: Global Patent Trend 364 15.2 Production 365 15.2.1 Enzymatic Production 365 15.2.1.1 Enzymatic Technologies for Formation of Various IMO Structures 366 15.2.1.2 Production Strategies 368 15.3 Technological Developments 368 15.3.1 Microbial Fermentation and Enzyme Genetic Engineering 368 15.3.2 Enzyme Immobilization 369 15.3.3 Enzyme Cocktails 369 15.3.4 Glucose, Fructose and Linear Oligosaccharide Elimination 369 15.4 Health Benefits of IMO 370 15.5 Conclusion 372 References 372 16 Starch and its Derivatives as Potential Source of Prebiotics 378Yudi Pranoto 16.1 Introduction 378 16.2 Starch Digestion 379 16.3 Starch as a Probiotic Food Source 381 16.4 Resistant Starch as a Novel Prebiotic 382 16.5 Health Benefits 389 16.5.1 Hypoglycemic Effects 391 16.5.2 Hypocholesterolemic Effects 391 16.5.3 Prevention of Colon Cancer 392 16.5.4 Prebiotic Effect 393 16.5.5 Preventing Obesity 393 16.5.6 Reduction of Gallstone Formation 394 16.5.7 Mineral Absorption 395 16.6 Future Applications 395 16.6.1 Cheese 397 16.6.2 Pasta Products 398 16.6.3 Battered Fried Products 398 16.6.4 Bakery Products 398 16.6.5 Baked Goods 399 16.6.6 Microencapsulation of Probiotics 399 16.7 Production of RS-rich Ingredients 401 16.8 Conclusion 403 References 404 17 Gut Microbiome as Potential Source for Prevention of Metabolic-Related Diseases 407Nuntarat Boonlao, Krisha Pant and Anil Kumar Anal 17.1 Introduction 407 17.2 Gut Microbiome and Host Interaction 408 17.2.1 Microbial Composition and Colonization 408 17.2.2 Non-bacterial Growth in the Intestine 409 17.2.3 Next Generation Probiotics 409 17.2.4 Host Cell and Microbes – Symbiotic Relationship 410 17.3 Gut Microbes and Diet Interaction 410 17.3.1 Carbohydrate 413 17.3.2 Proteins 413 17.3.3 Complex Carbohydrate/Fibers 413 17.3.4 Fat 414 17.3.5 Probiotics 414 17.3.6 Phenolic Compounds 414 17.4 Gut Microbiome and Metabolism Regulation 415 17.4.1 Gut Microbiome and Brain 415 17.4.1.1 Neural Pathways 415 17.4.1.2 Metabolites 416 17.4.2 Gut Microbiome and Immune System 416 17.4.3 Gut and Regulation of Metabolism 416 17.4.4 Gut Microbiome and COVID-19 417 17.5 Role of Gut Microbiome on Metabolic Diseases 417 17.5.1 Gut Barrier and Inflammation 417 17.5.2 Microbial Metabolites 419 17.5.2.1 Bile Acid 419 17.5.2.2 Trimethylamine-N-oxide (TMAO) 420 17.6 Gut Microbiome and Metabolic Diseases 421 17.6.1 Obesity 421 17.6.2 Type 2 Diabetes Mellitus 422 17.7 Modulation of Gut Microbiome as Target for Prevention of Metabolic Diseases 423 17.7.1 Role of Dietary Intervention 423 17.7.2 Role of Probiotics and Prebiotics 424 17.8 Possible Mechanisms of Gut Microbiome in Prevention of Metabolic Diseases 425 17.8.1 Roles of Short Chain Fatty Acids 425 17.8.2 Role of Bile Salt Hydrolase 426 17.8.3 Role on Intestinal Barrier Function 427 17.9 Conclusion and Future Perspective 427 References 427 18 Overall Safety Considerations and Regulatory Oversight for Probiotics-based Foods and Beverages 441Sushil Koirala, Sarina Pradhan Thapa and Anil Kumar Anal 18.1 Introduction 441 18.2 Safety Considerations 443 18.2.1 Non-pathogenicity 443 18.2.2 Virulome Factors 445 18.2.3 Absence of Antibiotic Resistance 445 18.3 Regulatory Framework and Labeling Claims Associated with Probiotic-based Foods and Beverages 446 18.3.1 Key Market Insights 448 18.3.2 Regional and Country Analysis 449 18.3.2.1 USA 449 18.3.2.2 Europe 450 18.3.2.3 Japan 452 18.3.2.4 China 453 18.3.2.5 Brazil 453 18.3.2.6 Mexico 454 18.3.2.7 India 454 18.3.2.8 Thailand 454 18.3.2.9 Malaysia 455 18.3.2.10 Singapore 455 18.4 Conclusion and Future Expectations 456 References 456 Index 462

Read more less

Book SynopsisBiopolymer-Based Food Packaging Explore the latest developments and advancements in biopolymer-based food packaging In Biopolymer-Based Food Packaging: Innovations and Technology Applications, a team of accomplished researchers delivers a complete, systematic, and sequential account of the contemporary developments in the application of biopolymers for sustainable food packaging. This book introduces the fabrication, characterization as well as benefits arising from the enhanced functionalities of biopolymer-based food packaging materials. The authors introduce various polysaccharide, protein, and microbial polymer-based food packaging films and coatings, as well as biopolymer-based blends and nanocomposites. Importance of these materials as active and intelligent food packaging systems is also introduced. Finally, the book explores biopolymer-based edible food packaging, and its efficacy in extending the shelf-life of perishable food items using sustainabTable of ContentsList of Contributors xv Preface xix 1 An Overview of Natural Biopolymers in Food Packaging 1Santosh Kumar, Indra Bhusan Basumatary, Avik Mukherjee, and Joydeep Dutta 1.1 Introduction 1 1.2 History and Background 4 1.3 Classification 6 1.3.1 Polysaccharide-Based Biopolymers 6 1.3.2 Protein-Based Biopolymers 11 1.3.3 Lipid-Based Biopolymers 13 1.3.4 Biopolymers Synthesized from Bio-derived Monomers 14 1.4 Advantages and Disadvantages 15 1.5 Properties and Applications 16 1.6 Conclusion and Perspectives 17 References 21 2 Biopolymers: The Chemistry of Food and Packaging 29Rajib Majumder, Arpita Das, Avik Mukherjee, and Santosh Kumar 2.1 Introduction 30 2.2 Biopolymers, Packaging Surfaces, and the Chemistry of Foods 31 2.2.1 Biopolymers 31 2.2.2 Polysaccharide-Based Biopolymers 32 2.2.2.1 Starch and Derivatives 32 2.2.2.2 Cellulose and Derivatives 33 2.2.2.3 Chitin and Derivatives 33 2.2.2.4 Alginate and Pectin 34 2.2.2.5 Xanthan Gum 34 2.2.3 Protein-Based Biopolymers 35 2.2.3.1 Gelatin 35 2.2.3.2 Collagen 35 2.2.3.3 Soy Protein 36 2.2.3.4 Whey Protein 36 2.2.4 Aliphatic Polyester-Based Biopolymers 36 2.3 Properties 37 2.3.1 Physicochemical Properties 37 2.3.1.1 Density 42 2.3.1.2 Crystallinity 42 2.3.1.3 Melting Temperature (Tm) 43 2.3.1.4 Glass Transition Temperature (Tg) 44 2.3.1.5 Film-Forming Property 44 2.3.1.6 Solubility 44 2.3.1.7 Transparency 45 2.3.1.8 Thermal Stability 45 2.3.2 Mechanical Properties 45 2.3.3 Barrier Properties 46 2.3.4 Bio-activities 47 2.3.5 Biodegradability 49 2.4 Interactions Between Food and Packaging 50 2.4.1 Migration 50 2.4.2 Permeation 50 2.4.3 Sorption 51 2.5 Surface Properties of Packages and Food 52 2.5.1 Hydrophilicity and Hydrophobicity 52 2.5.2 Contact Angle 52 2.5.3 Wettability 53 2.6 Conclusion and Future Perspectives 53 References 54 3 Technologies for Biopolymer-Based Films and Coatings 66Anjali Khuntia, N. Sai Prasanna, and Jayeeta Mitra 3.1 Introduction 67 3.2 Fabrication Techniques for Films 68 3.2.1 Solvent Casting or Wet Process 68 3.2.1.1 Film-Forming Solution (FFS) 69 3.2.1.2 Film Casting or Film Coating 71 3.2.1.3 Film Drying 71 3.2.2 Extrusion or Dry Process 71 3.2.3 Electrohydrodynamic Technique 76 3.2.4 Comparison and Application of Different Fabrication Techniques 76 3.3 Coating Methods 76 3.3.1 Dipping 77 3.3.2 Brushing 77 3.3.3 Spraying 77 3.3.4 Electrospraying 78 3.3.5 Layer-by-Layer (LBL) Electrostatic Deposition 78 3.3.6 Vacuum Impregnation (VI) 79 3.4 Properties 79 3.4.1 Physical Properties 79 3.4.1.1 Thickness 79 3.4.1.2 Density 80 3.4.2 Water Absorption Capacity and Sorption Analysis 80 3.4.3 Contact Angle/Wetting Tension 82 3.4.4 Mechanical Properties 82 3.4.4.1 Tensile 84 3.4.4.2 Puncture Tests 85 3.4.5 Permeability 88 3.4.5.1 Water Vapor Permeability 88 3.4.5.2 Gas Permeability 92 3.4.6 Optical Properties 93 3.4.7 Rheological Properties 93 3.4.7.1 Viscosity Tests 94 3.4.7.2 Melt Index Test 94 3.4.8 Thermal Properties 95 3.4.8.1 Differential Scanning Calorimetry 95 3.4.8.2 Thermogravimetric Analysis 95 3.4.8.3 Thermomechanical Analysis 96 3.4.8.4 Dynamic Mechanical Thermal Analysis 97 3.5 Applications 98 3.5.1 Composite Films or Multilayer Packaging 99 3.5.2 Nanostructured Film 99 3.5.2.1 Nanocomposite Films 99 3.5.2.2 Nanolaminated Films 101 3.6 Conclusion and Perspectives 101 References 101 4 Chitosan-Based Films and Coatings 110Gitanjali Gautam, Ruchi Rani, Laxmikant S. Badwaik, and Charu Lata Mahanta 4.1 Introduction 110 4.2 Sources, Structure, and Properties 111 4.2.1 Sources 111 4.2.2 Structure 112 4.2.3 Properties 114 4.3 Isolation, Characterization, and Modifications 115 4.3.1 Isolation 115 4.3.1.1 Extraction from Crustaceous Shells 115 4.3.1.2 Extraction from Fungal Cell Wall and Mushrooms 116 4.3.1.3 Extraction from Insect Cuticles 117 4.3.1.4 Extraction from Terrestrial Animal Exoskeletons 118 4.3.2 Characterization 119 4.3.3 Modifications 119 4.4 Chitosan-Based Composite Films and Coatings 123 4.4.1 Gelatin-Based Edible Films and Coatings 123 4.4.2 Protein-Based Edible Films and Coatings 124 4.4.3 Starch-Based Edible Films and Coatings 125 4.4.4 Alginate-Based Edible Films and Coatings 125 4.5 Using Essential Oils as Antimicrobial Agent 126 4.5.1 Rosemary (Rosmarinus officinalis) 127 4.5.2 Cinnamon (Cinnamomum verum) 127 4.5.3 Oregano (Origanum vulgare) 127 4.5.4 Clove (Syzygium aromaticum L.) 128 4.5.5 Thyme (Thymus vulgaris) 128 4.6 Antimicrobial Activities 128 4.7 Effects on the Quality of Fruits and Vegetables 130 4.8 Effects on the Quality of Meat, Fish, and Seafood 130 4.9 Conclusion and Perspectives 137 References 138 5 Starch-Based Edible Films and Coatings 147Priyadarshini, S.R., Srinivasan Krishnamoorthy, J.A. Moses, and C. Anandharamakrishnan 5.1 Introduction 148 5.2 Source, Structure, and Characteristics of Starch Granules 148 5.3 Physicochemical, Rheological, and Functional Properties 150 5.4 Chemical and Physical Modifications 152 5.4.1 Chemical Modifications 152 5.4.1.1 Crosslinking 152 5.4.1.2 Grafting 153 5.4.1.3 Esterification 153 5.4.1.4 Etherification 153 5.4.1.5 Oxidization 153 5.4.1.6 Cationic Modification 153 5.4.1.7 Dual Modification 154 5.4.2 Physical Modifications 154 5.4.2.1 Pregelatinized Starch 154 5.4.2.2 Annealing 154 5.4.2.3 Heat Moisture Treatment 154 5.4.2.4 Heat Drying 155 5.4.2.5 Osmotic Pressure Treatment 155 5.2.2.6 Freezing 155 5.2.2.7 Thermal Inhibition 155 5.4.2.8 Non-Thermal Modifications 155 5.5 Starch-Based Bionanocomposite Films and Coatings 156 5.6 Characterization 159 5.6.1 Film Thickness 159 5.6.2 Particle Size Determination 159 5.6.3 Scanning Electron Microscopy (SEM) 159 5.6.4 Fourier Transform Infrared Spectroscopy (FTIR) 160 5.6.5 X-ray Diffraction (XRD) 162 5.7 Applications 164 5.8 Recent Developments and Future Directions 168 5.9 Conclusion and Perspectives 169 References 170 6 Protein-Based Films and Coatings 178Manashi Das Purkayastha and Santosh Kumar 6.1 Introduction 179 6.2 Types, Structures, and Properties 180 6.2.1 Casein 180 6.2.2 Whey 180 6.2.3 Gluten 181 6.2.4 Soy Protein 182 6.2.5 Collagen and Gelatin 182 6.2.6 Zein 183 6.3 Improvement in Physicochemical Properties of Proteins 183 6.3.1 Plasticizers 184 6.3.2 Physical and Chemical Crosslinking 185 6.4 Protein-Based Nanocomposites and Their Various Properties 187 6.5 Fabrication Techniques 192 6.5.1 Direct Casting 192 6.5.2 Coating 192 6.5.3 Spread Coating 193 6.5.4 Spin Coating 194 6.5.5 Spray Coating or Spraying 194 6.5.6 Dip Coating or Immersion Coating 194 6.5.7 Fluidized-Bed Coating 195 6.5.8 Pan Coating or Panning 195 6.5.9 Layer-by-Layer Assembly 195 6.5.10 Electrospinning 196 6.5.11 Extrusion 196 6.5.12 Compression Molding 198 6.5.13 Lamination 199 6.6 Applications 200 6.6.1 As Carrier of Antimicrobial Agents 201 6.6.2 As Carrier of Antioxidants 203 6.6.3 As Carrier of Flavoring Compounds 204 6.6.4 As Carrier of Live Microorganisms 206 6.7 Conclusion and Perspectives 208 References 209 7 Microbial Polysaccharides (MPs) in Food Packaging 225C. Shashikumar, Sudip Mitra, and Siddhartha Singha 7.1 Introduction 225 7.2 Production 227 7.3 Extraction and Purification 230 7.4 Characterization 230 7.4.1 Chemical Structure 234 7.4.2 Physicochemical Properties 239 7.4.2.1 Xanthan 239 7.4.2.2 Scleroglucan 239 7.4.2.3 Hyaluronic Acid or Hyaluronan 239 7.4.2.4 Xylinan or Acetan 239 7.4.2.5 Dextran 240 7.4.2.6 Gellan 241 7.4.2.7 Curdlan 242 7.4.2.8 Bacterial Cellulose 243 7.4.2.9 Pullulan 243 7.4.2.10 Alginate 243 7.4.2.11 Levan 244 7.4.2.12 β-Glucan 244 7.4.2.13 FucoPol 244 7.4.2.14 Kefiran 245 7.4.2.15 Polyhydroxyalkanoate 245 7.4.3 Film Formability and Properties Relevant for Packaging 245 7.5 Strategies for Tailoring MP Structures for Packaging Film or Coat Applications 249 7.6 Applications and Their Commercialization Status 251 7.7 Conclusion and Perspectives 255 References 256 8 Polylactic Acid (PLA)-Based Composites in Food Packaging 264M. Sukumar, K. Sudharsan, and Radha Krishnan K. 8.1 Introduction 264 8.1.1 Production of Lactic Acid 266 8.1.2 Properties 267 8.1.3 PLA Composites as Food Packaging Materials 269 8.2 Isolation and Purification 272 8.3 PLA-Based Antimicrobial Nanocomposites 274 8.4 Applications 276 8.5 Conclusion and Perspectives 277 References 278 9 Antimicrobial Agents in Films and Coatings 282Yashaswini Premjit, Gulshan Kumar Malik, and Jayeeta Mitra 9.1 Introduction 283 9.2 Classification 284 9.2.1 Natural Antimicrobials 284 9.2.1.1 Plant-Based Antimicrobials 290 9.2.1.2 Microbial-Based Antimicrobials 291 9.2.1.3 Animal-Based Antimicrobials 292 9.2.2 Chemical Antimicrobials 293 9.2.2.1 Nitrites 293 9.2.2.2 Chlorine Dioxide 293 9.2.3 Antimicrobial Nanostructures 294 9.2.3.1 Nanocarriers for Antimicrobials 294 9.2.3.2 Silver Nanoparticles 294 9.2.3.3 Chitosan Nanostructures 294 9.2.3.4 Nanoclays 294 9.2.3.5 Metal Oxide Nanoparticles 295 9.3 Choice of Materials 295 9.4 Methods of Addition 299 9.4.1 Antimicrobial Edible Coatings 299 9.4.2 Antimicrobial Films 303 9.4.3 Antimicrobial Pads 305 9.4.4 Antimicrobial Sachets 306 9.4.5 Modified Atmospheric Packaging 307 9.5 Effect on Packaging Film Properties 308 9.5.1 Effect on Mechanical Properties 308 9.5.2 Effect on Barrier Properties 310 9.5.3 Effect on Appearance, Color, and Transparency 310 9.5.4 Effect on Surface Hydrophilicity/Hydrophobicity of Films 313 9.6 Mechanisms of Action 313 9.6.1 Essential Oils 313 9.6.2 Organic Acids 314 9.6.3 Animal-Based Antimicrobials 314 9.6.4 Antimicrobial Peptides 315 9.6.5 Antimicrobial Nanoparticles 315 9.6.5.1 TiO2 315 9.6.5.2 ZnO 316 9.6.5.3 Ag NPs 316 9.7 Release Kinetics from Packaging Systems to Food 317 9.8 Food Regulations 319 9.9 Commercialization 320 9.10 Conclusion and Perspectives 320 References 322 10 Nanomaterials in Food Packaging 336Santosh Kumar, Avik Mukherjee, Sweety Kalita, Namrata Singh, Vimal Katiyar Atanu Mitra, and Dipankar Halder 10.1 Introduction 336 10.2 Nanomaterials and Food Packaging Concepts 337 10.3 Applications 339 10.3.1 Supplementing Packaging Characteristics 339 10.3.1.1 Nanoclay 342 10.3.1.2 Graphene 345 10.3.1.3 Organic Nanofillers 345 10.3.2 Antimicrobial Packaging 346 10.3.3 Extending Shelf-Life of Food 347 10.3.4 Inducing Smartness/Intelligence 351 10.4 Migration to Packaged Food Items 353 10.5 Environmental and Safety Aspects 354 10.5.1 Impact on Human Health and the Environment 354 10.5.2 Regulations on Use in the Food Sector 356 10.6 Conclusion and Perspectives 357 References 358 11 Silver and Zinc Oxide Nanoparticles in Films and Coatings 368Abhishek Roy, K. Dharmalingam, and R. Anandalakshmi 11.1 Introduction 368 11.2 Antimicrobial Properties 369 11.3 Biopolymer-Based Silver Nanocomposites 375 11.4 ZnO Nanostructures in Biopolymers 377 11.5 Applications of Silver Bionanocomposites 379 11.6 Applications of ZnO Bionanocomposites 383 11.7 Conclusion and Perspectives 384 References 385 12 Plant-Based Active Compounds in Food Packaging 394N. Arul Manikandan, Kannan Pakshirajan, and G. Pugazhenthi 12.1 Introduction 394 12.2 Plant-Based Active Compounds 396 12.2.1 Simple Phenolic Compounds 396 12.2.2 Flavones, Flavanols, and Flavonoids 396 12.2.3 Quinones 396 12.2.4 Tannins 397 12.2.5 Coumarins 398 12.2.6 Alkaloids 398 12.2.7 Terpenes 398 12.3 Active Components to Control Microbial Spoilage 398 12.3.1 Turmeric 405 12.3.2 Cinnamon 405 12.3.3 Lemongrass 405 12.3.4 Neem 406 12.3.5 Coriander 406 12.3.6 Garlic 406 12.3.7 Rosemary 406 12.3.8 Grapefruit Seed 407 12.3.9 Aloe Vera 407 12.3.10 Oregano 407 12.4 Active Materials to Control Food Oxidation (Food Antioxidants) 408 12.4.1 Quercetin 408 12.4.2 Carnosic Acid 409 12.4.3 Ellagic Acid 410 12.4.4 Ferulic Acid 410 12.4.5 α-Tocopherol 411 12.5 Polymer-Based Composites 411 12.6 Conclusion and Perspectives 415 References 415 13 Essential Oils in Active Films and Coatings 422K. Dharmalingam, Abhishek Roy, and R. Anandalakshmi 13.1 Introduction 422 13.2 Classifications and Components 423 13.3 Properties and Characteristics 424 13.4 Encapsulation 425 13.5 Biopolymer-Essential Oil Composites 428 13.6 Applications 432 13.7 Conclusion and Perspectives 438 References 439 14 Edible Films and Coatings 445Indra Bhusan Basumatary, Sweety Kalita, Vimal Katiyar, Avik Mukherjee, and Santosh Kumar 14.1 Introduction 445 14.2 Biopolymers 447 14.2.1 Polysaccharides 447 14.2.2 Proteins 448 14.2.3 Lipids 450 14.3 Natural Active Components 450 14.3.1 Plant Extracts 450 14.3.2 Antimicrobial Peptides 452 14.3.3 Probiotics 453 14.4 Nanomaterials 453 14.4.1 Inorganic Nanomaterials 453 14.4.2 Organic Nanomaterials 455 14.5 Extending Shelf-Life of Food 456 14.5.1 Fruits and Vegetables 456 14.5.2 Meat, Poultry, and Fish 459 14.5.3 Milk and Dairy Products 460 14.6 Conclusion and Perspectives 460 References 465 Index 476

Read more less

Book SynopsisETHYLENE IN PLANT BIOLOGY Comprehensive resource detailing the role of ethylene in plant development regulation, gene regulation, root development, stress tolerance, and more Ethylene in Plant Biology presents ethylene research from leading laboratories around the globe to allow readers to gain strong foundational coverage of the topic and aid in further ethylene research as it pertains to plant biology. The work covers general ideas as well as more specific and technical knowledge, detailing the overall role of ethylene in plant biology as a gaseous plant hormone that has emerged as an important signaling molecule which regulates several steps of a plant's life cycle. The ideas covered in the work range from discovery of ethylene, to its wide roles in plant growth and development, all the way to niche topics such as stress acclimation. Written by highly qualified authors in fields directly related to plant biology and research, the work is divided into 20 chapters, with each chapter cTable of ContentsList of Contributors v Preface ix 1 Ethylene Implication in Root Development 1 Aditi Gupta, Anshu Rastogi, and Manjul Singh v 2 Crosstalk of Ethylene and Other Phytohormones in the Regulation of Plant Development 17 Savita Bhardwaj, Dhriti Sharma, Sadaf Jan, Rattandeep Singh, Renu Bhardwaj, and Dhriti Kapoor 3 Ethylene and Regulation of Metabolites in Plants 32 Savita Bhardwaj, Tunisha Verma, and Dhriti Kapoor 4 Ethylene as a Multitasking Regulator of Abscission Processes 49 Agata Kućko, Timothy J. Tranbarger, Juan D. Alché, and Emilia Wilmowicz 5 Ethylene: A Powerful Coordinator of Drought Responses 82 Emilia Wilmowicz, Agata Kućko, Sebastian Burchardt, and Jacek Karwaszewski 6 Current Understanding of Ethylene and Fruit Ripening 109 Shubhra Gupta, Kapil Gupta, Jasminkumar Kheni, and Jogeswar Panigrahi Copyrighted Material 7 Ethylene and ROS Crosstalk in Plant Developmental Processes 125 Kumar Chandra- kuntal 8 Role of Ethylene in Flower and Fruit Development 178 Cecilia Martínez, Alicia García, and Manuel Jamilena 9 Ethylene and Nutrient Regulation in Plants 220 Badar Jahan, Zebus Sehar, Harsha Gautam, Mehar Fatma, Noushina Iqbal, Asim Masood, and Nafees A. Khan 10 Plant Metabolism Adjustment in Exogenously Applied Ethylene under Stress 246 Niharika, N.B. Singh, Ajey Singh, and Shubhra Khare 11 Role of ET and ROS in Salt Homeostasis and Salinity Stress Tolerance and Transgenic Approaches to Making Salt- Tolerant Crops 259 Neeraj Kumar Dubey, Kapil Gupta, Surendra Pratap Singh, Jogeswar Panigrahi , and Satendra Pal Singh 12 Ethylene and Phytohormone Crosstalk in Plant Defense Against Abiotic Stress 277 Nimisha Amist and N.B. Singh 13 Mechanism for Ethylene Synthesis and Homeostasis in Plants: Current Updates 291 Rachana Tripathi, Nisha Agrawal, and Meeta Jain 14 Ethylene and Nitric Oxide Under Salt Stress: Exploring Regulatory Interactions 312 Noushina Iqbal, Peer Saffeullah, and Shahid Umar 15 Ethylene and Metabolic Reprogramming under Abiotic Stresses 345 Nisha Agrawal, Rachana Tripathi, and Meeta Jain 16 Regulation of Thermotolerance Stress in Crops by Plant Growth- Promoting Rhizobacteria Through Ethylene Homeostasis 363 Priyanka Gogoi, Parishmita Gogoi, Archana Yadav, and Ratul Saikia 17 Ethylene: Signaling, Transgenics, and Applications in Crop Improvement 374 Pragati Kumari, Rahul Thakur, Arvind Gupta, Vinay Kumar, Archana Thakur, and Saurabh Yadav 18 Role of Ethylene in Combating Biotic Stress 388 Shivam Jasrotia and Raman Jasrotia 19 Ethylene and Nitric Oxide Crosstalk in Plants under Abiotic Stress 398 Juhie Joshi- Paneri, Kanchan Jumrani, Sunita Kataria, Anita Dubey, and Meeta Jain 20 Polyamine Metabolism and Ethylene Signaling in Plants 420 Ekhlaque A. Khan, Zahra Souri, and Víctor García- Gaytán Index 437

Read more less

Book SynopsisA comprehensive source of in-depth informationprovidedon existing and emerging food technologies based on theelectromagneticspectrum Electromagnetic Technologies in Food Scienceexamines various methodsemployedin food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, thisis anup-to-date volumethatfeaturesvitalcontributionscomingfrom an international panel of expertswho havesharedboth fundamentaland advanced knowledgeof informationonthedosimetry methods,and on potential applications ofgamma irradiation, electron beams, X-rays, radio and microwaves, ultraviolet, visible, pulsed light, and more. Organized into four parts, the text begins with an accessible overview of the physics of the electromagnetic spectrum, followed by discussion onthe application of the EM spectrum to non-thermal food processing. The physics of infrared radiation, microwaves, and other advanced heating methods are thendeTable of ContentsList of Contributors xv Foreword xix Preface xxi 1 Physics of the Electromagnetic Spectrum 1 Michael Vollmer 1 Introduction 1 2 Description of Electromagnetic Waves 2 2.1 Properties of Waves 2 2.2 Spectrum of Electromagnetic Waves 5 3 Propagation of Electromagnetic Waves: Geometrical Versus Wave Optics 7 4 Description of Particle Properties of Electromagnetic Radiation 10 5 Exponential Attenuation of Electromagnetic Radiation in Matter 11 6 Microscopic Structure of Matter and Origin of EM Radiation 14 6.1 UV–VIS and Atomic Spectra 14 6.2 IR and Molecular Spectra 16 6.3 X- Rays and Excitations of Inner Electrons in Atoms 18 6.4 γ- Rays and Nuclear Spectra 19 6.5 Blackbody Radiation: Generating UV, VIS, and IR Radiation from Hot Objects 20 6.6 Generation of Microwave and RF EM Waves 21 7 Interaction of EM Radiation with Food 23 7.1 Low Frequencies: RF and Microwaves 23 7.2 IR Radiation 24 7.3 Visible and UV Radiation 25 7.4 X- Rays and γ- Radiation 27 7.4.1 Atomic Photo Effect 27 7.4.2 Compton Effect 28 7.4.3 Pair Generation Effect 28 7.4.4 Probabilities for Absorbing High- Energy Radiation 29 7.4.5 Consequence of Absorption of High- Energy Photons by Matter 29 8 Outlook 31 References 31 2 Dosimetry in Food Irradiation 33 Bhaskar Sanyal and Sunil K. Ghosh 1 Introduction 33 2 Fundamentals of Dosimetry 34 2.1 What is Dosimetry 35 2.2 Absorbed Dose 35 2.3 Physical Aspects of Radiation Absorption 36 2.3.1 Photoelectric Effect 36 2.3.2 Compton Scattering 36 2.3.3 Pair Production 36 2.3.4 Interaction of Charged Particles 37 3 Dosimetry Systems for Food Irradiation Application 37 3.1 Characterization of Dosimetry Systems 39 3.1.1 Calibrating the Dosimetry System 39 3.1.2 Establishing Traceability 39 3.1.3 Determining Batch Homogeneity 40 3.1.4 Determining Uncertainty in the Measured Dose Value 40 3.1.5 Understanding and Quantifying Effects of the Influencing Quantities 40 3.2 Specific Dosimetry Systems for Food Irradiation Applications 41 3.2.1 Chemical Dosimeter (Fricke and Ceric- cerous Sulphate) 41 3.2.2 Alanine Dosimeter 42 3.2.3 Radiochromic Dosimeter 42 3.3 Role of Product Density in the Absorbed Dose 43 4 Dosimetry in Food Irradiation Facility 43 4.1 Dosimetry in Radionuclide- Based Irradiation Facility 44 4.1.1 Dose Mapping Experiment 44 4.1.2 Routine Processing of Food Product 46 4.2 Dosimetry in Linear Accelerator (LINAC) Facility 46 5 Emerging Field of Dosimetry in Low- Energy Accelerator Irradiator for Surface Treatment of Food 49 6 Conclusion and Future Outlook 50 References 51 3 Gamma Irradiation 53 Xuetong Fan and Brendan A. Niemira 1 Introduction 53 2 Characteristics and Generation of γ- rays 54 3 Compton Effect 56 4 Basic Effects on Food: Interaction of γ-rays with Matter 57 5 Dose Unit, Dose Rate, and Dose Distribution 59 6 γ-ray Facility 60 7 Applications of γ-ray Radiation in Foods 60 7.1 Improving Microbial Safety 61 7.2 Preservation of Food 63 7.3 Phytosanitary Treatment 64 7.4 Applications on Low- Moisture Foods 64 7.5 Potential Uses of γ Irradiation for Degradation of Mycotoxin and Allergen 65 8 Factors Impacting the Efficacy of γ- rays 66 8.1 Temperature 66 8.2 Atmosphere 66 8.3 Water Activity 67 8.4 Composition of Foods (Antioxidants) 67 9 Conclusion 67 Acknowledgments 68 References 68 4 Electron Beams 74 Rajeev Bhat, Benny P. George, and Vicente M. Gómez- López 1 Introduction 74 2 Accelerator as a Source of Ionizing Radiation 76 3 Working Principle of EB Accelerator 77 4 Types of Industrial Electron Accelerators 77 5 Classification of Industrial Electron Beam (EB) Accelerators 78 6 Absorbed Dose 78 7 Radiation Dosimetry 79 7.1 Theoretical Aspect of EB Dosimetry 79 7.2 Practical Aspect of EB Dosimetry 79 7.3 Dosimetry Systems 80 7.4 Calibration of Dosimetry Systems 81 7.4.1 Performance Check of Measuring Instruments 81 7.4.2 Calibration of Routine Dosimeters 81 7.4.3 Establishing Measurement Traceability to National/International Standards 82 8 Scanning Characteristics of the Electron Beam Accelerator 82 9 Depth Dose Profile of Electron Beam 82 10 Process Validation of Industrial EB Accelerator 83 10.1 Installation Qualification (IQ) 84 10.2 Operational Qualification (OQ) 85 10.3 Performance Qualification (PQ) 85 10.4 Routine Monitoring 86 11 EB Irradiation in Food Applications 86 11.1 Mechanism 93 12 Legislations on Electron Beams Application 93 13 Conclusions and Future Outlook 96 Acknowledgements 97 Conflict of Interest Statement 97 References 97 5 X- Rays 105 Francesco E. Ricciardi, Amalia Conte, and Matteo A. Del Nobile 1 Introduction 105 1.1 Thermal and Non- thermal Technologies 105 1.2 Irradiation Technology 107 1.3 X- Rays 109 2 Mechanism of Action of X- Rays 109 3 Case Study 111 3.1 Seafood Products 111 3.2 Fresh and Dried Fruit 115 3.3 Dairy Products 116 3.4 Meat- Based Foods 118 4 Effects of X- Rays on Packaging 119 5 Regulation of X- Ray Irradiation 120 6 Conclusion and Future Outlook 122 References 122 6 Ultraviolet Light 128 Sandra N. Guerrero, Mariana Ferrario, Marcela Schenk, Daniela Fenoglio, and Antonella Andreone 1 Introduction 128 2 Characterization of UV- C Dose 130 3 Rational Use of the Hurdle Approach in the Design of Food Preservation Technologies 134 3.1 UV- C light–based Hurdle Combinations 136 3.1.1 Heat 136 3.1.2 UV- C Combined with Other Novel Technologies 153 3.1.3 UV- C Combined with the Addition of Natural Antimicrobials 162 3.1.4 UV- C Combined with Sanitizers 164 4 Conclusions and Future Perspectives 170 Acknowledgments 171 References 171 7 Visible Light 181 Laura M. Hinds, Mysore L. Bhavya, Colm P. O’Donnell, and Brijesh K. Tiwari 1 Introduction 181 2 Sources 182 3 Quantifying Light Treatment 183 4 Applications of Visible Light in the Food Industry 184 4.1 Postharvest Handling 184 4.2 Food Safety 186 5 Challenges and Limitations 194 6 Conclusion 194 References 194 8 Pulsed Light 200 Vicente M. Gómez- López, Rajeev Bhat, and José A. Pellicer 1 Introduction 200 2 Pulsed Light as a Technology Based on the Electromagnetic Spectrum 201 3 Photochemistry and Photophysics Laws 202 4 Factors Affecting Efficacy 203 5 Pulsed Light Systems 204 6 Effect on Microorganisms 205 6.1 Action Spectrum 205 6.2 Inactivation Mechanism 205 6.3 Photoreactivation 206 6.4 Sublethal Injury 207 6.5 Viable but Non- culturable State 207 7 Inactivation of Enzymes 207 8 Inactivation of Allergens 208 9 Effect on Lipids 209 10 Effect on Health- Related Compounds 209 11 Effect on Vitamin d 210 12 Effect on Pesticides 210 13 Energy Efficiency 211 14 Legislations (Regulations and Safety) of Pulsed Light 211 15 Conclusions and Future Outlook 212 Conflict of Interest Statement 212 References 212 9 Infrared Radiation 220 Yvan Llave and Noboru Sakai 1 Introduction 220 2 Fundamentals and Theory of Infrared Radiation 221 2.1 Principles of Infrared Radiation Heating 221 2.1.1 Infrared Wavelength 221 2.1.2 Basics Laws of Infrared Radiation 222 2.2 Characteristics of Thermal Radiation 224 2.2.1 Types of Infrared Radiation 224 2.2.2 Heat Generation 224 2.2.3 Sources of Infrared Heating 224 2.3 Special Features of Infrared Radiation 226 2.3.1 Factors Related to the Penetration of IR 226 2.3.2 Advantages of IR Processing 226 2.3.3 Limitations of Infrared Radiation Processing 227 2.4 Interaction of Infrared Radiation with Food 227 2.4.1 Fundamentals of Interaction with Foods 227 2.4.2 Selective Infrared Radiation Absorption of Foods 228 3 Infrared Radiative Properties of Food Materials 229 3.1 Attenuation of Radiation 229 3.2 Properties Related to the Radiative Heat Transfer of Foods 230 4 Applications of Infrared Radiation in Food Processing 230 4.1 Traditional Applications for Foods 230 4.1.1 Infrared Radiation Drying 230 4.1.2 Infrared Radiation Pasteurization 231 4.1.3 Infrared Radiation Grilling, Broiling, and Roasting 231 4.1.4 Infrared Radiation Blanching 231 4.1.5 Infrared Radiation Baking 235 4.1.6 Infrared Radiation Cooking 235 4.2 Rough Rice Drying 235 4.3 Fruit and Vegetable Peeling 236 4.4 Disinfestation and Pest Management 236 4.5 Surface Disinfection in the Food Industry 238 5 Integrated Heating Technologies 238 5.1 Infrared Radiation and Convective Heating 239 5.2 Infrared Radiation and Microwave Heating 240 5.3 Infrared Radiation and Freeze- Drying 241 5.4 Infrared Radiation and Vacuum Drying 241 6 Mathematical Modeling and Simulations 242 6.1 Basics of Computer Simulations of Infrared Radiation Processes 242 6.1.1 Moisture Transfer 243 6.1.2 Heat Transfer 243 6.1.3 Boundary Conditions 243 6.2 Heat and Mass Transfer Modeling of the Infrared Radiation Heating of Foods 244 6.3 Computer Simulations of Novel IR Heating Applications of Foods 244 7 Future Research to Enhance Practical Applications of Infrared Heating 247 8 Conclusions and Future Outlook 247 References 248 10 Microwaves 254 Rifna E. Jerome and Madhuresh Dwivedi 1 Introduction 254 2 Microwave Heating Mechanism and Principle 256 2.1 Dielectric Properties of Food Product 256 2.2 Factors Affecting Microwave Heating 259 2.2.1 Moisture Content and Temperature Dependency 259 2.2.2 Effect of Composition of Food Product 259 2.2.3 Effect of Microwave Frequency 260 2.2.4 Product Parameters 260 2.3 Non- uniformity in Temperature Distribution 260 3 Microwave Application in Food Industries 261 3.1 Microwave- Assisted Cooking and Baking 261 3.2 Microwave- assisted Drying 262 3.3 Microwave- Assisted Blanching 263 3.4 Microwave- Assisted Microbial Inactivation 263 3.5 Microwave- Assisted Extraction 264 4 Safety of Food Processed in Microwave for Consumers 265 5 Merits and De- merits of Microwave Heating Applications 265 6 Conclusion and Outlook 266 References 266 11 Radio Frequency 272 Shunshan Jiao, Eva Salazar, and Shaojin Wang 1 Introduction 272 2 Principle of RF Heating 273 2.1 Dielectric Properties 273 2.2 Governing Equation 274 2.3 Penetration Depth 275 3 Applications of RF Heating in Food Processing 275 3.1 Thawing 275 3.2 Drying 277 3.3 Disinfestation 279 3.3.1 For Fresh Fruits 279 3.3.2 For Grains 281 3.3.3 For Dried Fruits and Nuts 282 3.4 Microbial Inactivation 283 3.4.1 For Fruits and Vegetables 283 3.4.2 For Meat, Poultry Dairy, and Aquatic Products 283 3.4.3 For Grains, Nuts, and Spices 284 3.5 Enzyme Inactivation 285 3.5.1 Blanching 285 3.5.2 Stabilization 287 4 Conclusions and Future Outlook 288 References 289 12 Infrared Spectroscopy 298 Daniel Cozzolino 1 Introduction 298 2 The Electromagnetic Radiation 299 3 Sample Presentation 301 4 Mid- Infrared Spectroscopy – Instrumentation 302 5 Near- Infrared Spectroscopy – Instrumentation 303 6 Portability (Handheld Instruments) 304 7 Hyperspectral and Multispectral Image 304 8 Conclusions and Outlook 306 Acknowledgments 307 Conflict of Interest 307 References 307 13 Raman Spectroscopy 310 Dana Alina Magdas and Camelia Berghian- Grosan 1 Introduction 310 2 Raman Applications in Food and Beverages Studies 311 2.1 Honey 311 2.2 Edible Oils 315 2.3 Wines 321 2.4 Fruit Spirits 325 3 Conclusions and Future 328 Contribution Statement 329 Acknowledgments 329 Conflict of Interest 329 References 329 14 Visible Light Imaging 337 Maimunah Mohd Ali and Norhashila Hashim 1 Introduction 337 2 Principle of Visible Light Imaging 338 2.1 Development and Instrumentation 338 2.2 Hardware- Orientated Color System 339 2.3 Image Processing and Analysis 340 3 Applications of Visible Light Imaging in Food 341 3.1 Fruits and Vegetables 341 3.2 Meat, Fish, and Poultry 344 3.3 Nuts, Grains, and Dairy Products 347 3.4 Fats and Oils 349 3.5 Processed Foods 351 4 Advantages and Limitations 353 5 Future Trends 354 6 Conclusions and Outlook 355 Acknowledgment 356 Conflict of Interest 356 References 356 15 Hyperspectral Imaging 363 Antoni Femenias and Sonia Marín 1 Introduction 363 2 Fundamentals of the Hyperspectral Imaging 364 3 Image Calibration 366 4 Spectral Pre- processing 367 5 Model Calibration 367 6 Characteristic Wavelengths Extraction 369 7 Model Validation 369 8 Application of HSI for Plant Products Quality Assessment 370 8.1 Discrimination According to Quality Parameters 371 8.2 Quantification of Quality Parameters 374 9 Application of HSI for Safety Assessment in Fruits and Vegetables 376 10 Application of HSI for Microbiological Quality and Safety Assessment in Cereals, Nuts, and Dried ruits 377 10.1 Assessment of Fungal Damage 377 10.2 Assessment of Mycotoxin Contamination 379 10.2.1 Aflatoxins 379 10.2.2 Fusarium Toxins 382 11 Conclusions and Future Outlook 383 Acknowledgments 383 References 384 16 Future Challenges of Employing Electromagnetic Spectrum 391 Bibhuti B. Mishra and Prasad S. Variyar 1 Introduction 391 2 Challenges in γ Irradiation Processing of Food 393 2.1 Sources of Radiation: Cobalt 60 and Cesium 137, Electron Beam, and X- ray 393 2.2 Scope for Future Research in γ Radiation 394 2.3 Economic Considerations for Setting Up Facilities 396 3 Challenges in Using UV Light for Processing of Food 396 3.1 Design of UV Processing Equipment 397 3.2 UV for Disinfestation of Contact Surfaces in Food Processing Facilities 398 4 Challenges in Using Infrared (IR) for Processing of Food 398 4.1 Limitations of Infrared Processing 399 4.2 Selection of Infrared Emitters for Drying Applications 399 4.3 Future Scopes for IR Lamp Design Features 399 4.4 Novel IR Filament Material 400 4.5 Future of IR Drying 400 4.6 Scopes for Near- infrared (NIR) Spectroscopy in Industrial Food Processing 401 5 Challenges in Microwave Processing of Food 402 5.1 Microwave Cooking 402 5.2 Microwave Blanching 403 5.3 Microwave Pasteurization/Sterilization 403 5.4 Microwave- assisted Drying 403 5.5 Microwave- assisted Freeze Drying 404 5.6 Future of Applications of Microwave 404 6 Future Scopes for Radiofrequency Processing of Food 404 6.1 Improvement of RF- H Uniformity 405 6.2 Future Research on RF Heating Applications in Food 405 7 Current Problems and Future Prospects of Tetrahertz (THz) Technology 406 8 Regulations for Use of EM Spectrum 406 9 Conclusion and Outlook 407 References 408 Index 411

Read more less

Book SynopsisTable of ContentsList of Contributors xix Preface xxiii Author Biographies xxvii Part I Chemistry and Production of Lactic Acid, Lactide, and Poly(Lactic Acid) 1 1 Production and Purification of Lactic Acid and Lactide 3Wim Groot, Jan van Krieken, Olav Sliekersl, and Sicco de Vos 1.1 Introduction 3 1.2 Lactic Acid 4 1.2.1 History of Lactic Acid 4 1.2.2 Physical Properties of Lactic Acid 4 1.2.3 Chemistry of Lactic Acid 4 1.2.4 Production of Lactic Acid by Fermentation 5 1.2.5 Downstream Processing/Purification of Lactic Acid 8 1.2.6 Quality/Specifications of Lactic Acid 10 1.3 Lactide 10 1.3.1 Physical Properties of Lactide 10 1.3.2 Production of Lactide 11 1.3.3 Purification of Lactide 13 1.3.4 Quality and Specifications of Polymer-Grade Lactide 14 1.3.5 Concluding Remarks on Polymer-Grade Lactide 16 References 16 2 Aqueous Solutions of Lactic Acid 19Carl T. Lira and Lars Peereboom 2.1 Introduction 19 2.2 Structure of Lactic Acid 19 2.3 Vapor Pressure of Anhydrous Lactic Acid and Lactide 19 2.4 Oligomerization in Aqueous Solutions 20 2.5 Equilibrium Distribution of Oligomers 21 2.6 Vapor–Liquid Equilibrium 23 2.7 Density of Aqueous Solutions 25 2.8 Viscosity of Aqueous Solutions 25 2.9 Summary 26 References 26 3 Industrial Production of High-Molecular-Weight Poly(Lactic Acid) 29Anders Södergård, Mikael Stolt, and Saara Inkinen 3.1 Introduction 29 3.2 Lactic-Acid-Based Polymers by Polycondensation 30 3.2.1 Direct Condensation 31 3.2.2 Solid-State Polycondensation 32 3.2.3 Azeotropic Dehydration 33 3.3 Lactic Acid-Based Polymers by Chain Extension 34 3.3.1 Chain Extension with Diisocyanates 34 3.3.2 Chain Extension with Bis-2-Oxazoline 36 3.3.3 Dual Linking Processes 36 3.3.4 Chain Extension with Bis-Epoxies 36 3.4 Lactic-Acid-Based Polymers by Ring-Opening Polymerization 37 3.4.1 Polycondensation Processes 37 3.4.2 Lactide Manufacturing 37 3.4.3 Ring-Opening Polymerization 39 References 40 4 Design and Synthesis of Different Types of Poly(Lactic Acid)/Polylactide Copolymers 45Ann-Christine Albertsson, Indra Kumari Varma, Bimlesh Lochab, Anna Finne-Wistrand, Sangeeta Sahu, and Kamlesh Kumar 4.1 Introduction 45 4.2 Comonomers with Lactic Acid/Lactide 47 4.2.1 Glycolic Acid/Glycolide 47 4.2.2 Poly(Alkylene Glycol) 48 4.2.3 δ-Valerolactone and β-Butyrolactone 51 4.2.4 ε-Caprolactone 51 4.2.5 1,5-Dioxepan-2-One 52 4.2.6 Trimethylene Carbonate 52 4.2.7 Poly(N-Isopropylacrylamide) 52 4.2.8 Alkylthiophene (P3AT) 53 4.2.9 Polypeptide 53 4.3 Functionalized PLA 54 4.4 Macromolecular Design of Lactide-Based Copolymers 55 4.4.1 Graft Copolymers 57 4.4.2 Star-Shaped Copolymers 59 4.4.3 Periodic Copolymers 60 4.5 Properties of Lactide-Based Copolymers 62 4.6 Degradation of Lactide Homo-and Copolymers 63 4.6.1 Drug Delivery from Lactide-Based Copolymers 64 4.6.2 Radiation Effects 65 References 65 5 Preparation, Structure, and Properties of Stereocomplex-Type Poly(Lactic Acid) 73Neha Mulchandani, Yoshiharu Kimura, and Vimal Katiyar 5.1 Introduction 73 5.2 Stereocomplexation in Poly(Lactic Acid) 73 5.3 Crystal Structure of sc-PLA 74 5.4 Formation of Stereoblock PLA 75 5.4.1 Single-Step Process 75 5.4.2 Stepwise ROP 76 5.4.3 Chain Coupling Method 77 5.5 Stereocomplexation in Copolymers 79 5.5.1 Stereocomplexation in Random and Alternating Lactic Acid or Lactide-Based Polymers 79 5.5.2 sc-PLA–PCL Copolymers 80 5.5.3 sc-PLA–PEG Copolymers 80 5.6 Stereocomplex PLA-Based Composites 81 5.7 Advances in Stereocomplex-PLA 82 5.8 Conclusions 83 References 83 Part II Properties 87 6 Structures and Phase Transitions of PLA and Its Related Polymers 89Hai Wang and Kohji Tashiro 6.1 Introduction 89 6.2 Structural Study of PLA 89 6.2.1 Preparation of Crystal Modifications of PLA 89 6.2.2 Crystal Structure of the α Form 91 6.2.3 Crystal Structure of the δ Form 92 6.2.4 Crystal Structure of the β Form 93 6.2.5 Structure of the Mesophase 94 6.3 Thermally Induced Phase Transitions 95 6.3.1 Phase Transition in Cold Crystallization 95 6.3.2 Phase Transition in the Melt Crystallization 95 6.3.3 Mechanically Induced Phase Transition 96 6.4 Microscopically-viewed Structure-Mechanical Properties of PLA 98 6.5 Structure and Formation of PLLA/PDLA Stereocomplex 100 6.5.1 Reconsideration of the Crystal Structure 100 6.5.2 Experimental Support of P3 Structure Model 103 6.5.3 Formation Mechanism of Stereocomplex 104 6.6 PHB and Other Biodegradable Polyesters 106 6.6.1 Poly(3-Hydroxybutyrate) (PHB) 106 6.6.2 Polyethylene Adipate (PEA) 109 6.7 Future Perspectives 110 Acknowledgements 110 References 110 7 Optical and Spectroscopic Properties 115Isabel M. Marrucho 7.1 Introduction 115 7.2 Absorption and Transmission of UV–Vis Radiation 115 7.3 Refractive Index 118 7.4 Specific Optical Rotation 119 7.5 Infrared and Raman Spectroscopy 119 7.5.1 Infrared Spectroscopy 120 7.5.2 Raman Spectroscopy 125 7.6 1H and 13C NMR Spectroscopy 127 References 131 8 Crystallization and Thermal Properties 135Luca Fambri and Claudio Migliaresi 8.1 Introduction 135 8.2 Crystallinity and Crystallization 136 8.3 Crystallization Regime 140 8.4 Fibers 142 8.5 Commercial Polymers and Products 144 8.6 Degradation and Crystallinity 146 Acknowledgments 148 References 148 9 Rheology of Poly(Lactic Acid) 153John R. Dorgan 9.1 Introduction 153 9.2 Fundamental Chain Properties from Dilute Solution Viscometry 154 9.2.1 Unperturbed Chain Dimensions 154 9.2.2 Real Chains 154 9.2.3 Solution Viscometry 155 9.2.4 Viscometry of PLA 156 9.3 Processing of PLA: General Considerations 158 9.4 Melt Rheology: An Overview 159 9.5 Processing of PLA: Rheological Properties 160 9.6 Conclusions 165 Appendix 9.A Description of the Software 166 References 166 10 Mechanical Properties 169Mohammadreza Nofar, Gabriele Perego, and Gian Domenico Cella 10.1 Introduction 169 10.2 General Mechanical Properties and Molecular Weight Effect 170 10.2.1 Tensile and Flexural Properties 170 10.2.2 Impact Resistance 171 10.2.3 Hardness 172 10.3 Temperature Effect 172 10.4 Relaxation and Aging 173 10.5 Annealing 174 10.6 Orientation 176 10.7 Stereoregularity 179 10.8 Self-Reinforced PLA Composites 180 10.9 PLA Nanocomposites 180 10.10 Copolymerization 181 10.11 Plasticization 181 10.12 PLA Blends 182 10.13 Conclusions 186 References 186 11 Mass Transfer 191Uruchaya Sonchaeng and Rafael Auras 11.1 Introduction 191 11.2 Background on Mass Transfer in Polymers 193 11.3 Mass Transfer Properties of Neat PLA Films 194 11.3.1 Mass Transfer of Gases 194 11.3.2 Mass Transfer of Oxygen 199 11.3.3 Mass Transfer of Water Vapor 201 11.3.4 Mass Transfer of Organic Vapors 203 11.4 Mass Transfer Properties of Modified PLA 205 11.4.1 PLA Stereocomplex and PLA Blends 206 11.4.2 PLA Nanocomposites 207 11.4.3 Other PLA Modifications 207 11.4.4 PLA in Other Forms 207 11.5 Final Remarks 208 Acknowledgments 208 References 208 12 Migration and Interaction with Contact Materials 217Herlinda Soto-Valdez and Elizabeth Peralta 12.1 Introduction 217 12.2 Migration Principles 217 12.3 Legislation 218 12.4 Migration and Toxicological Data of Lactic Acid, Lactide, Dimers, and Oligomers 219 12.4.1 Lactic Acid 219 12.4.2 Lactide 224 12.4.3 Oligomers 225 12.5 EDI of Lactic Acid 226 12.6 Other Potential Migrants from PLA 227 12.7 Conclusions 227 References 228 Part III Processing and Conversion 231 13 Processing of Poly(Lactic Acid) 233Loong-Tak Lim, Tim Vanyo, Jed Randall, Kevin Cink, and Ashwini K. Agrawal 13.1 Introduction 233 13.2 Properties of PLA Relevant to Processing 233 13.3 Modification of PLA Properties by Process Aids and Other Additives 235 13.4 Drying and Crystallizing 237 13.5 Extrusion 239 13.6 Injection Molding 241 13.7 Film and Sheet Casting 245 13.8 Stretch Blow Molding 249 13.9 Extrusion Blown Film 251 13.10 Thermoforming 252 13.11 Melt Spinning 254 13.12 Solution Spinning 258 13.13 Electrospinning 261 13.14 Filament Extrusion and 3D-Printing 265 13.15 Conclusion: Prospects of PLA Polymers 266 References 267 14 Blends 271Ajay Kathuria, Sukeewan Detyothin, Waree Jaruwattanayon, Susan E. M. Selke, and Rafael Auras 14.1 Introduction 271 14.2 PLA Nonbiodegradable Polymer Blends 272 14.2.1 Polyolefins 272 14.2.2 Vinyl and Vinylidene Polymers and Copolymers 279 14.2.3 Rubbers and Elastomers 285 14.2.4 PLA/PMMA Blends 287 14.3 PLA/Biodegradable Polymer Blends 289 14.3.1 Polyanhydrides 289 14.3.2 Vinyl and Vinylidene Polymers and Copolymers 289 14.3.3 Aliphatic Polyesters and Copolyesters 297 14.3.4 Aliphatic–Aromatic Copolyesters 303 14.3.5 Elastomers and Rubbers 305 14.3.6 Poly(Ester Amide)/PLA Blends 307 14.3.7 Polyethers and Copolymers 307 14.3.8 Annually Renewable Biodegradable Materials 309 14.4 Plasticization of PLA 322 14.5 Conclusions 326 References 327 15 Foaming 341Laurent M. Matuana 15.1 Introduction 341 15.2 Plastic Foams 341 15.3 Foaming Agents 342 15.3.1 Physical Foaming Agents 342 15.3.2 Chemical Foaming Agents 342 15.4 Formation of Cellular Plastics 343 15.4.1 Dissolution of Blowing Agent in Polymer 343 15.4.2 Bubble Formation 343 15.4.3 Bubble Growth and Stabilization 344 15.5 Plastic Foams Expanded with Physical Foaming Agents 344 15.5.1 Microcellular Foamed Polymers 344 15.5.2 Solid-State Batch Microcellular Foaming Process 345 15.5.3 Microcellular Foaming in a Continuous Process 353 15.6 PLA Foamed with Chemical Foaming Agents 358 15.6.1 Effects of CFA Content and Type 358 15.6.2 Effect of Processing Conditions 359 15.7 Mechanical Properties of PLA Foams 360 15.7.1 Batch Microcellular Foamed PLA 360 15.7.2 Extrusion of PLA 361 15.7.3 Microcellular Injection Molding of PLA 362 15.8 Foaming of PLA/Starch and Other Blends 362 References 363 16 Composites 367Tanmay Gupta, Vijay Shankar Kumawat, Subrata Bandhu Ghosh, Sanchita Bandyopadhyay-Ghosh, and Mohini Sain 16.1 Introduction 367 16.2 PLA Matrix 367 16.3 Reinforcements 368 16.3.1 Natural Fiber Reinforcement 368 16.3.2 Synthetic Fiber Reinforcement 370 16.3.3 Organic Filler Reinforcement 370 16.3.4 Inorganic Filler Reinforcement 371 16.3.5 Laminated/Structural Composites 372 16.4 Nanocomposites 374 16.5 Surface Modification 375 16.5.1 Filler Surface Modification 375 16.5.2 Compatibilizing Agent 376 16.5.3 Composite Surface Modification 377 16.6 Processing 377 16.6.1 Conventional Processing 377 16.6.2 3D Printing 378 16.7 Properties 379 16.7.1 Mechanical Properties 379 16.7.2 Thermal Properties 382 16.7.3 Flame Retardancy 382 16.7.4 Degradation 383 16.7.5 Shape Memory Properties 383 16.8 Applications 384 16.8.1 Biomedical Applications 385 16.8.2 Packaging Applications 387 16.8.3 Automotive Applications 387 16.8.4 Sensing and Other Electronic Applications 388 16.9 Future Developments and Concluding Remarks 390 References 390 17 Nanocomposites: Processing and Mechanical Properties 411Suprakas Sinha Ray 17.1 Introduction 411 17.2 Nanoclay-Containing PLA Nanocomposites 412 17.3 Carbon-Nanotubes-Containing PLA Nanocomposites 414 17.4 Graphene-Containing PLA Nanocomposites 416 17.5 Nanocellulose-Containing PLA Nanocomposites 417 17.6 Other Nanoparticle-Containing PLA Nanocomposites 418 17.7 Mechanical Properties of PLA-Based Nanocomposites 419 17.8 Possible Applications and Future Prospects 421 Acknowledgment 422 References 422 18 Mechanism of Fiber Structure Development in Melt Spinning of PLA 425Nanjaporn Roungpaisan, Midori Takasaki, Wataru Takarada, and Takeshi Kikutani 18.1 Introduction-Fundamentals of Structure Development in Polymer Processing 425 18.2 High-speed Melt Spinning of PLLAs with Different d-Lactic Acid Content 426 18.2.1 Wide-angle X-ray Diffraction 426 18.2.2 Birefringence 427 18.2.3 Differential Scanning Calorimetry 428 18.2.4 Modulated-DSC and Lattice Spacing 429 18.3 High-speed Melt-Spinning of Racemic Mixture of PLLA and PDLA 430 18.3.1 Stereocomplex Crystal 430 18.3.2 Melt Spinning of PLLA/PDLA Blend 430 18.3.3 WAXD 431 18.3.4 Differential Scanning Calorimetry 432 18.3.5 In Situ WAXD upon Heating 432 18.4 Bicomponent Melt Spinning of PLLA and PDLA 433 18.4.1 Sheath-Core and Islands-in-the-Sea Configurations 433 18.4.2 Birefringence 434 18.4.3 DSC 434 18.4.4 Post Annealing 435 18.5 Concluding Remarks 436 References 437 Part IV Degradation, Environmental Impact, and End of Life 439 19 Photodegradation and Radiation Degradation 441Wataru Sakai and Naoto Tsutsumi 19.1 Introduction 441 19.2 Mechanisms of Photodegradation 441 19.2.1 Photon 441 19.2.2 Photon Absorption 442 19.2.3 Photochemical Reactions of Carbonyl Groups 443 19.3 Mechanism of Radiation Degradation 443 19.3.1 High-Energy Radiation 443 19.3.2 Basic Mechanism of Radiation Degradation 444 19.4 Photodegradation of PLA 444 19.4.1 Fundamental Mechanism 444 19.4.2 Photooxidation Degradation 446 19.4.3 High-Energy Photo-Irradiation 447 19.4.4 Photosensitized Degradation of PLA 447 19.4.5 Photodegradation of PLA Blends 449 19.5 Radiation Degradation of PLA 449 19.6 Irradiation Effects on Biodegradability 451 19.7 Modification and Composites of PLA 452 References 452 20 Thermal Degradation 455Haruo Nishida 20.1 Introduction 455 20.2 Thermal Degradation Behavior of PLLA Based on Weight Loss 455 20.2.1 Diverse Mechanisms 455 20.2.2 Factors Affecting the Thermal Degradation Mechanism 456 20.2.3 Thermal Stabilization 457 20.3 Kinetic Analysis of Thermal Degradation 458 20.3.1 Single-Step Thermal Degradation Process 458 20.3.2 Complex Thermal Degradation Process 459 20.4 Kinetic Analysis of Complex Thermal Degradation Behavior 460 20.4.1 Two-Step Complex Reaction Analysis of PLLA in Blends 460 20.4.2 Multistep Complex Reaction Analysis of Commercially Available PLLA 461 20.5 Thermal Degradation Behavior of PLA Stereocomplex: scPLA 463 20.6 Control of Racemization 464 20.7 Conclusions 465 References 465 21 Hydrolytic Degradation 467Hideto Tsuji 21.1 Introduction 467 21.2 Degradation Mechanism 467 21.2.1 Molecular Degradation Mechanism 468 21.2.2 Material Degradation Mechanism 479 21.2.3 Degradation of Crystalline Residues 485 21.3 Parameters for Hydrolytic Degradation 488 21.3.1 Effects of Surrounding Media 488 21.3.2 Effects of Material Parameters 490 21.4 Structural and Property Changes During Hydrolytic Degradation 498 21.4.1 Fractions of Components 498 21.4.2 Crystallization 498 21.4.3 Mechanical Properties 499 21.4.4 Thermal Properties 499 21.4.5 Surface Properties 500 21.4.6 Morphology 500 21.5 Applications of Hydrolytic Degradation 500 21.5.1 Material Preparation 500 21.5.2 Recycling of PLA to Its Monomer 502 21.6 Conclusions 503 References 503 22 Enzymatic Degradation 517Ken’ichiro Matsumoto, Hideki Abe, Yoshihiro Kikkawa, and Tadahisa Iwata 22.1 Introduction 517 22.1.1 Definition of Biodegradable Plastics 517 22.1.2 Enzymatic Degradation 517 22.2 Enzymatic Degradation of PLA Films 519 22.2.1 Structure and Substrate Specificity of Proteinase K 519 22.2.2 Enzymatic Degradability of PLLA Films 519 22.2.3 Enzymatic Degradability of PLA Stereoisomers and Their Blends 520 22.2.4 Effects of Surface Properties on Enzymatic Degradability of PLLA Films 521 22.3 Enzymatic Degradation of Thin Films 525 22.3.1 Thin Films and Analytical Techniques 525 22.3.2 Crystalline Morphologies of Thin Films 525 22.3.3 Enzymatic Adsorption and Degradation Rate of Thin Films 526 22.3.4 Enzymatic Degradation of LB Film 526 22.3.5 Application of Selective Enzymatic Degradation 529 22.4 Enzymatic Degradation of Lamellar Crystals 530 22.4.1 Enzymatic Degradation of PLLA Single Crystals 530 22.4.2 Thermal Treatment and Enzymatic Degradation of PLLA Single Crystals 532 22.4.3 Single Crystals of PLA Stereocomplex 533 22.5 Recent Advances in Characterization of Enzymes that Degrade PLAs Including PDLA and Related Copolymers 534 22.5.1 αβ-Hydrolase 535 22.5.2 Lipases and Cutinase-Like Enzymes 535 22.5.3 Polyhydroxyalkanoate Depolymerases 536 22.5.4 Enhancement of Biodegradability of PLAs 536 22.5.5 Control of Enzymatic Degradation of PLAs 537 22.6 Future Perspectives 537 References 537 23 Environmental Footprint and Life Cycle Assessment of Poly (Lactic Acid) 541Amy E. Landis, Shakira R. Hobbs, Dennis Newby, Ja’Maya Wilson, and Talia Pincus 23.1 Introduction to LCA and Environmental Footprints 541 23.1.1 Life Cycle Assessment 541 23.1.2 Uncertainty in LCA 542 23.2 Life Cycle Considerations for PLA 542 23.2.1 The Life Cycle of PLA 542 23.2.2 Energy Use and Global Warming 544 23.2.3 Environmental Trade-Offs 544 23.2.4 Waste Management 545 23.2.5 End of Life 546 23.3 Review of Biopolymer LCA Studies 546 23.3.1 Cradle-to-Gate and Cradle-to-Grave LCAs 546 23.3.2 End-of-Life LCAs 547 23.4 Improving PLA’s Environmental Footprint 553 23.4.1 Agricultural Management 553 23.4.2 Feedstock Choice 554 23.4.3 Energy 554 23.4.4 Design for End of Life 555 References 555 24 End-of-Life Scenarios for Poly(Lactic Acid) 559Anibal Bher, Edgar Castro-Aguirre, and Rafael Auras 24.1 Introduction 559 24.2 Transition from a Linear to a Circular Economy for Plastics 559 24.3 Waste Management System 561 24.4 End-of-Life Scenarios for PLA 564 24.4.1 Prevention and Source Reduction 565 24.4.2 Reuse 566 24.4.3 Recycling 566 24.4.4 Biodegradation 569 24.4.5 Incineration with Energy Recovery 572 24.4.6 Landfill 573 24.5 LCA of End-of-Life Scenario for PLA 574 24.6 Final Remarks 575 References 575 Part V Applications 581 25 Medical Applications 583Shuko Suzuki and Yoshito Ikada 25.1 Introduction 583 25.2 Minimal Requirements for Medical Devices 583 25.2.1 General 583 25.2.2 PLA as Medical Implants 584 25.3 Preclinical and Clinical Applications of PLA Devices 585 25.3.1 Fibers 585 25.3.2 Meshes 588 25.3.3 Bone Fixation Devices 589 25.3.4 Micro-and Nanoparticles, and Thin Coatings 595 25.3.5 Scaffolds 597 25.4 Conclusions 598 References 598 26 Packaging and Consumer Goods 605Hayati Samsudin and Fabiola Iñiguez-Franco 26.1 Introduction: Polylactic Acid (PLA) in Packaging and Consumer Goods 605 26.2 Food and Beverage 606 26.2.1 Evolution of PLA in the Food and Beverage Market 606 26.2.2 Growing Interest in PLA Serviceware 607 26.3 Distribution Packaging 612 26.4 Other Consumer Goods : Automotive 613 26.5 Other Consumer Goods 613 26.6 Challenges and Final Remarks 614 References 615 27 Textile Applications 619Masatsugu Mochizuki 27.1 Introduction 619 27.2 Manufacturing, Properties, and Structure of PLA Fibers 619 27.2.1 PLA Fiber Manufacture 619 27.2.2 Properties of PLA Fibers and Textile 619 27.2.3 Effects of Structure on Properties 620 27.2.4 PLA Stereocomplex Fibers 621 27.3 Key Performance Features of PLA Fibers 621 27.3.1 Biodegradability and the Biodegradation Mechanism 621 27.3.2 Moisture Management 623 27.3.3 Antibacterial/Antifungal Properties 623 27.3.4 Low Flammability 624 27.3.5 Weathering Stability 624 27.4 Potential Applications 625 27.4.1 Geotextiles 625 27.4.2 Industrial Fabrics 625 27.4.3 Filters 626 27.4.4 Towels and Wipes 626 27.4.5 Home Furnishings 627 27.4.6 Clothing and Personal Belongings 627 27.4.7 3D-Printing Filament 628 27.5 Conclusions 628 References 628 28 Environmental Applications 631Akira Hiraishi and Takeshi Yamada 28.1 Introduction 631 28.2 Application to Water and Wastewater Treatment 631 28.2.1 Application as Sorbents 631 28.2.2 Application to Nitrogen Removal 633 28.3 Application to Methanogenesis 637 28.3.1 Anaerobic Digestion 637 28.3.2 Methanogenic Microbial Community 637 28.4 Application to Bioremediation 638 28.4.1 Significance of PLA Use 638 28.4.2 Bioremediation of Organohalogen Pollution 638 28.4.3 Other Applications 639 28.5 Concluding Remarks and Prospects 640 Acknowledgments 641 References 641 Index 645

Read more less

Book SynopsisBiomolecules from Natural Sources An up-to-date exploration of new and novel biomolecules In Biomolecules from Natural Sources: Advances and Applications, a team of accomplished researchers delivers up-to-date information on various bioresources, bioprocessing, production, mechanisms of action for selective bioactivity, biochemistry, targeted therapeutic roles and the advancements made on their bioactive potentials of new and novel biomolecules. The book presents recent trends in new and novel biomolecules and their identification, characterization, and potential applications. The selected contributions canvas a variety of breakthroughs in the understanding and applications of naturally derived biomolecules. Biomolecules from Natural Sources: Advances and Applications is an exhaustive collection of research and information, as well as an insightful and interdisciplinary treatment of a rapidly developing field. Readers will also find: A thorTable of ContentsPreface vii List of Contributors ix 1 Glycolipids: From Biosynthesis to Biological Activity toward Therapeutic Application 1Maria H. Ribeiro, Eva Fahr, and Sara Lopes 2 Natural Polymer Types and Applications 31Amro Abd Al Fattah Amara 3 Mushroom Pigments and Their Applications 82Maura Téllez-Téllez and Gerardo Díaz-Godínez 4 Pharmacological Potential of Pigments 101M. C. Pagano, E. J. A. Corrêa, N. F. Duarte, and B. K. Yelikbayev 5 Bioactive Compounds: Encapsulation, Delivery, and Applications Using Albumins as Carriers 113Flavia F. Visentini, Adrian A. Perez, Joana B. Ferrado, María Laura Deseta, and Liliana G. Santiago 6 The Protein Structure, Function and Specificity: PhaC Synthases Type I, II, III and IV as a Model 181Amro Abd Al Fattah Amara 7 Extremozyme-Based Technology for Biofuel Generation: Bioactivity and Stability Performances 214Amal Souii, Afwa Ghorrab, Khouloud Hammami, Ahmed Slaheddine Masmoudi, Ameur Cherif, and Mohamed Neifar 8 The Role of Divalent Cations in Antibiotic Sensitivity: A Molecular Aspect 252Amro Abd Al Fattah Amara 9 Biomolecules from Vegetable Wastes 278Begoña de Ancos and Concepción Sánchez-Moreno 10 Retention of Natural Bioactive Compounds of Berry Fruits during Surface Decontamination Using an Eco-friendly Sanitizer 309María P. Méndez-Galarraga, Franco Van de Velde, Andrea M. Piagentini, and María Elida Pirovani 11 Biomolecules from Basil – Pharmacological Significance 322Ivayla Dincheva and Ilian Badjakov 12 Himalayan Peony (Paeonia emodi Royle): Enlightening Bioactive Compounds and Biological Applications towards Sustainable Use 345Prabhakar Semwal, Sakshi Painuli, Natália Cruz-Martins, and Ashish Thapliyal 13 Health Properties of Dietary Monoterpenes 362Rafael Chelala Moreira, Kele A.C. Vespermann, Gustavo Molina, Juliano Lemos Bicas, and Mario Roberto Marostica Junior 14 Biomolecules Derived from Whey: Strategies for Production and Biological Properties 390M. C. Perotti, C. I. Vénica, I. V. Wolf, M. A. Vélez, G. H. Peralta, A. Quiberoni, and C. V. Bergamini 15 EPS from Lactobacilli and Bifidobacteria: Microbial Metabolites with Both Technological and Health-Promoting Properties 433Elisa C. Ale, Melisa A. Puntillo, María F. Rojas, and Ana G. Binetti 16 Characterization of Bacteriocins Produced by Lactic Acid Bacteria of Industrial Interest 458Silvina Alicia Pujato, Andrea del Luján Quiberoni, and Daniela Marta Guglielmotti Index 470

Read more less

Book SynopsisMicrobes in the Food Industry This newest volume in the groundbreaking new series, Bioprocessing in Food Science, focuses on the latest processes, industrial applications, and leading research on microbes in the food industry, for engineers, scientists, students, and other industry professionals. Microbes in the Food Industry, the latest volume in the series, Bioprocessing in Food Science, is focused on different aspects in food microbiology, food science and related subjects for individuals in the food industry, researchers, academics, and students. Microbes are key components of the food processing industry, and this book concentrates on topics that incorporate ideas and applications from various fields to address concerns relating to food safety, quality, and sensory attributes. Researchers around the globe will be able to use this information as a guide in establishing the direction of future research on food processing considering various aspects related to microbes. The maiTable of ContentsPreface xv 1 Food Microbiology: Fundamentals and Techniques 1Raina Jain, Prashant Bagade, Kalpana Patil-Doke and Ganesh Ramamurthi 1.1 Introduction 1 1.2 Food Microbiology: A Historical Perspective 2 1.3 Beneficial Microbes in Food 4 1.4 Harmful Microbes in Food 8 1.5 Classical Food Microbiological Techniques 16 1.6 Advances in Food Microbiological Techniques 21 1.7 Regulations Governing Food Microbiology 30 1.8 Conclusions 33 2 Fermented Foods in Health and Disease Prevention 39Monalisa Sahoo, Pramod Aradwad, Nikita Sanwal, Jatindra Kumar Sahu, Vivek Kumar and S. N. Naik 2.1 Fermentation 40 2.2 Traditional Fermented Food 45 2.3 Application of Fermentation to Food 45 2.4 Effects of Fermentation on Nutrients 54 2.5 Health Benefits of Fermented Foods and Beverages 60 2.6 Food Safety and Quality Control 63 2.7 Conclusions and Future Perspectives 66 3 Probiotic Dairy Foods 87Gökçe Eminoglu, H. Ceren Akal and H. Barbaros Ozer 3.1 Introduction 87 3.2 Classification and Phylogenetic Properties of Probiotic Microorganisms 90 3.3 Probiotics in the Dairy Matrix 100 3.4 Probiotic Dairy Products 102 4 Dairy Probiotic Products 139Callebe Camelo Silva, Silvani Verruck, Marco Di Luccio, Tatiana C. Pimentel, Marcia Cristina Silva, Erick Almeida Esmerino and Adriano Gomes da Cruz 4.1 Introduction 140 4.2 Fermented Milks 141 4.3 Conclusions and Perspectives 190 5 Design Schematics, Operational Characteristics and Process Applications of Bioreactors 217Vishwajeet Gaikwad, Anil Panghal, Shubham Jadhav, Sunil Kundu, Namita Singh and Navnidhi Chhikara 5.1 Introduction 218 5.2 Fermenter Design and Operations 220 5.3 Fermenter Configuration 223 5.4 Types of Fermenter 227 5.5 Factors Influencing Operation of Fermenters 238 5.6 Conclusion 241 6 Enzymes in Food Industry and Their Regulatory Oversight 249Megha Dhingra and Jasvir Singh 6.1 Introduction 250 6.2 Production of Enzymes 250 6.3 Applications of Enzymes in Food Industry 258 6.4 Safety Evaluation of Enzymes 263 6.5 Global Regulatory Frameworks 269 6.6 Regulatory Framework in India 270 7 Functional and Nutraceutical Potential of Fruits and Vegetables 275Samandeep Kaur, Umexi Rani and Parmjit Singh Panesar 7.1 Introduction 276 7.2 Biochemistry of Fruits and Vegetables 277 7.3 Nutritional Composition of Fruits and Vegetable By-Products 287 7.4 Extraction of Bioactives from Fruits and Vegetables 288 7.5 Processing Methods Used for Development of Functional Foods from Fruits and Vegetables 297 7.5.1 Fermentation 297 7.6 Fruits and Vegetable-Based Nutraceuticals 304 7.7 Influence of Processing Methods on Functional Ingredients 307 7.8 Influence of Storage on Functional Ingredients 309 7.9 Future of Functional Foods 311 8 Microbes as Bio-Factories for the Valorization of Fruit and Vegetable Processing Wastes 321Shivali Banerjee and Amit Arora 8.1 Introduction 322 8.2 Microbial Bio-Processing of Fruit and Vegetable Wastes 322 8.3 Valuable Commodities from Fruit and Vegetable Waste 325 8.4 Technical Challenges, Economics and Future Prospective 339 8.5 Conclusion 340 9 Solid-State Fermentation 355Manish Tiwari, Rashmin Dhingani, Nandani Goyal, Bhavesh Joshi and R.V. Prasad 9.1 Introduction 356 9.2 History of Solid-State Fermentation (SSF) 359 9.3 Factors Affecting SSF 360 9.4 Types of Solid-State Fermentation 365 9.5 Application of SSF Carried Out on Inert Support Materials 368 9.6 Modern Aspects of Solid-State Fermentation 373 9.7 Challenges to SSF 384 9.8 Conclusions 385 10 Pigments Produced by Fungi and Bacteria from Extreme Environments 393Graciéle Cunha Alves de Menezes, Tiago Daniel Madureira de Medeiros, Igor Gomes de Oliveira Lima, Maurício Bernardo da Silva, Aline Cavalcanti de Queiroz, Alysson Wagner Fernandes Duarte, Valéria Maia de Oliveira, Luiz Henrique Rosa and Juliano Lemos Bicas 10.1 Introduction 394 10.2 Extreme Environments 397 10.3 Extremophilic Microorganisms 398 11 Commercially Available Databases in Food Microbiology 441Priyanka Rohilla, Anju Kumari, Sapna Birania and Monika 11.1 Introduction 442 11.2 Functions of a Databases 442 11.3 Need for Databases 443 11.4 Predictive Microbiology in Foods 444 11.5 Predictive Microbiology and Its Models 446 11.6 Rapid Methods of Data Generation 448 11.7 Predictive Models 449 11.8 Guidelines for Modeling the Shelf Life of Foods 459 11.9 Databases in Foods 460 11.10 QMRA (Quantitative Microbial Risk Assessment) 462 11.11 Other Databases 463 11.12 Future Prospects 463 References 464 Index 469

Read more less

Book SynopsisTable of ContentsPreface xvii 1 Novel Thermal Technologies: Trends and Prospects 1Amrita Preetam, Vipasha, Sushree Titikshya, Vivek Kumar, K.K Pant and S N Naik 1.1 Introduction 1 1.2 Novel Thermal Technologies: Current Status and Trends 3 1.2.1 Environmental Impact of Novel Thermal Technologies 6 1.2.2 The Objective of Thermal Processing 8 1.2.3 Preservation Process 9 1.3 Types of Thermal Technologies 11 1.3.1 Infrared Heating 12 1.3.1.1 Principal and Mechanism 12 1.3.1.2 Advantages of IR Heating 13 1.3.1.3 Applications of IR Heating 14 1.3.2 Microwave Heating 14 1.3.2.1 Principal and Mechanism 14 1.3.2.2 Advantages of Microwave in Food Industry 17 1.3.2.3 Application of Microwave in Food Processing Technologies 19 1.3.3 Radiofrequency (RF) Heating 24 1.3.3.1 Principal and Mechanism 24 1.3.3.2 Advantages and Disadvantages 26 1.3.3.3 Applications 27 1.3.4 Ohmic Heating 28 1.3.4.1 Principal and Mechanism 28 1.3.4.2 Advantages and Disadvantages 31 1.3.4.3 Applications 33 1.4 Future Perspective of Novel Thermal Technologies 36 1.5 Conclusion 36 References 37 2 Microbial Inactivation with Heat Treatments 45Sushree Titikshya, Monalisa Sahoo, Vivek Kumar and S.N Naik 2.1 Introduction 45 2.2 Innovate Thermal Techniques for Food Reservation 47 2.3 Inactivation Mechanism of Targeted Microorganism 48 2.3.1 Action Approach and Inactivation Targets 49 2.4 Environmental Stress Adaption 50 2.4.1 Sublethal Injury 50 2.5 Resistance of Stress 51 2.5.1 Oxidative Stress 51 2.5.2 Osmotic Stress 52 2.5.3 Pressure 52 2.6 Various Techniques for Thermal Inactivation 52 2.6.1 Infrared Heating 52 2.6.1.1 Principle and Mechanism 52 2.6.1.2 Application for Inactivation in Food Sector 53 2.6.2 Microwave Heating 57 2.6.2.1 Principle and Mechanism 57 2.6.2.2 Application for Inactivation in Food Sector 58 2.6.3 Radiofrequency Heating 59 2.6.3.1 Principle and Mechanism 59 2.6.3.2 Application for Inactivation in Food Sector 60 2.6.4 Instant Controlled Pressure Drop Technology (DIC) 60 2.6.4.1 Principle and Mechanism 60 2.6.4.2 Application for Inactivation in Food Sector 61 2.6.5 Ohmic Heating 62 2.6.5.1 Principle and Mechanism 62 2.6.5.2 Application for Inactivation in Food Sector 63 2.7 Forthcoming Movements of Thermal Practices in Food Industry 64 2.8 Conclusion 65 References 66 3 Blanching, Pasteurization and Sterilization: Principles and Applications 75Monalisa Sahoo, Sushree Titikshya, Pramod Aradwad, Vivek Kumar and S N Naik 3.1 Introduction 76 3.2 Blanching: Principles & Mechanism 76 3.2.1 Types of Blanching 76 3.2.1.1 Hot Water Blanching 76 3.2.1.2 Steam Blanching 80 3.2.1.3 High Humidity Hot Air Impingement Blanching (HHAIB) 81 3.2.1.4 Microwave Blanching 81 3.2.1.5 Ohmic Blanching 85 3.2.1.6 Infrared Blanching 86 3.2.2 Application of Blanching 89 3.2.2.1 Inactivation of Enzymes 89 3.2.2.2 Enhancement of Product Quality and Dehydration 90 3.2.2.3 Toxic and Pesticides Residues Removal 90 3.2.2.4 Decreasing Microbial Load 90 3.2.2.5 Reducing Non-Enzymatic Browning Reaction 91 3.2.2.6 Peeling 91 3.2.2.7 Entrapped Air Removal 91 3.2.2.8 Enhancing Bioactive Extraction Efficiency 91 3.2.2.9 Other Applications 92 3.3 Pasteurization: Principles & Mechanism 92 3.3.1 Thermal Pasteurization 92 3.3.2 Traditional Thermal Pasteurization 93 3.3.3 Microwave and Radiofrequency Pasteurization 93 3.3.4 Ohmic Heating Pasteurization 94 3.3.5 Application of Pasteurization 98 3.4 Sterilization: Principles, Mechanism and Types of Sterilization 98 3.4.1 Conventional Sterilization Methods 99 3.4.2 Advanced Retorting 100 3.4.3 Microwave-Assisted Thermal Sterilization 101 3.4.4 Pressure-Assisted Thermal Sterilization 103 3.5 Conclusions 104 References 104 4 Aseptic Processing 117Malathi Nanjegowda, Bhaveshkumar Jani and Bansee Devani 4.1 Introduction 118 4.2 Aseptic Processing 118 4.3 Principle of Thermal Sterilization 121 4.3.1 Effect of Thermal Treatment on Enzymes 123 4.3.2 Effect of Thermal Treatments on Nutrients and Quality 123 4.3.3 Effect of Thermal Treatments on the Cooking Index (C0) 124 4.3.4 Effect of Heat Treatments on Chemical Reactions in Food 124 4.4 Components of Aseptic Processing 124 4.4.1 Equipment Used in Aseptic/UHT Processing 124 4.4.1.1 Indirect Heat Exchanger 125 4.4.1.2 Direct Heat Exchanger 126 4.4.1.3 Ohmic Heating (OH) 126 4.5 Aseptic Packaging 127 4.5.1 Types of Packaging Materials Used in Aseptic Processing 127 4.5.2 Methods and Requirements of Decontamination of Packaging Materials 128 4.6 Applications of Aseptic Processing and Packaging 128 4.6.1 Milk Processing 133 4.6.2 Non-Milk Products Processing 135 4.7 Advantages of Aseptic Processing and Packaging 136 4.8 Challenges of Aseptic Processing and Packaging 137 4.9 Conclusion 137 References 138 5 Spray Drying: Principles and Applications 141Sukirti Joshi, Asutosh Mohapatra, Lavika Singh and Jatindra K Sahu 5.1 Introduction 142 5.2 Concentration of Feed Solution 142 5.3 Atomization of Concentrated Feed 143 5.3.1 Principle of Atomization 143 5.3.2 Classification of Atomizers 143 5.3.2.1 Rotary Atomizers 144 5.3.2.2 Pressure Nozzle/Hydraulic Atomizer 144 5.3.2.3 Two‐Fluid Nozzle Atomizer 145 5.4 Droplet‐Hot Air Contact 145 5.5 Drying of Droplets 146 5.6 Particle Separation 148 5.7 Effect of Process Parameters on Product Quality 148 5.7.1 Process Parameters of Atomization 150 5.7.2 Parameters of Spray‐Air Contact and Evaporation 151 5.7.2.1 Spray Angle 151 5.7.2.2 Aspirator Flow Rate 151 5.7.2.3 Inlet Air Temperature 151 5.7.2.4 Outlet Air Temperature 152 5.7.2.5 Glass Transition Temperature 152 5.7.2.6 Residence Time 153 5.8 Classification of Spray Dryer 153 5.8.1 Open-Cycle Spray Dryer 153 5.8.2 Closed-Cycle Spray Dryer 154 5.8.3 Semi‐Closed Cycle Spray Dryer 154 5.8.4 Single‐Stage Spray Dryer 154 5.8.5 Two‐Stage Spray Dryer 154 5.8.6 Short‐Form Spray Dryer 154 5.8.7 Tall‐Form Spray Dryer 154 5.9 Morphological Characterization of Spray-Dried Particles 155 5.10 Application of Spray Drying for Foods 156 5.11 Wall Materials 157 5.11.1 Carbohydrate-Based Wall Materials 158 5.11.1.1 Starch 158 5.11.1.2 Modified Starch 158 5.11.1.3 Maltodextrins 158 5.11.2 Cyclodextrins 159 5.11.3 Gum Arabic 159 5.11.4 Inulin 159 5.11.5 Pectin 160 5.11.6 Chitin and Chitosan 160 5.11.7 Protein-Based Wall Materials 160 5.11.7.1 Whey Protein Isolate 161 5.11.7.2 Skim Milk Powder 161 5.11.7.3 Soy Protein Isolate (SPI) 161 5.12 Encapsulation of Probiotics 162 5.12.1 Choice of Bacterial Strain 162 5.12.2 Response to Cellular Stresses 163 5.12.3 Growth Conditions 164 5.12.4 Effect of pH 164 5.12.5 Harvesting Technique 165 5.12.6 Total Solid Content of the Feed Concentrate 165 5.13 Encapsulation of Vitamins 165 5.14 Encapsulation of Flavours and Volatile Compounds 166 5.14.1 Selective Diffusion Theory 166 5.15 Conclusion and Perspectives 170 References 170 6 Solar Drying: Principles and Applications 179Baher M A Amer 6.1 Introduction 179 6.2 Principle of Solar Drying 180 6.3 Construction of Solar Dryer 181 6.4 Historical Classification of Solar Energy Drying Systems 182 6.5 Storing Solar Energy for Drying 185 6.6 Hybrid/Mixed Solar Drying System 186 6.7 Solar Greenhouse Dryer 188 6.8 Solar Drying Economy 188 6.9 New Applications Related to Solar Drying 190 References 192 7 Fluidized Bed Drying: Recent Developments and Applications 197Praveen Saini, Nitin Kumar, Sunil Kumar and Anil Panghal 7.1 Introduction 197 7.2 Principle and Design Considerations of Fluidized Bed Dryer 198 7.2.1 Spouted Bed Dryer 201 7.2.2 Spout Fluidized Bed Dryer 202 7.2.3 Hybrid Drying Techniques 205 7.2.3.1 Microwave-Assisted FBD 205 7.2.3.2 FIR-Assisted FBD 206 7.2.3.3 Heat Pump–Assisted FBD 207 7.2.3.4 Solar-Assisted FBD 207 7.3 Design Alterations for Improved Fluidization Capacity 208 7.3.1 Vibrated Fluidized Bed 208 7.3.2 Agitated Fluidized Bed 209 7.3.3 Centrifugal Fluidized Bed 210 7.4 Energy Consumption in Fluidized Bed Drying 211 7.5 Effect of Fluidized Bed Drying on the Quality 212 7.6 Applications of Fluidized Bed Drying 215 7.7 Concluding Remarks 215 References 215 8 Dehumidifier Assisted Drying: Recent Developments 221Vaishali Wankhade, Vaishali Pande, Monalisa Sahoo and Chirasmita Panigrahi 8.1 Introduction 221 8.2 Absorbent Air Dryer 222 8.2.1 Working Principle of Adsorption Air Dryer 223 8.2.2 Design Considerations and Components of the Absorbent Air Drier 223 8.2.2.1 Desiccant Drying System 223 8.2.3 Performance Indicators of Desiccant Air Dryer System 226 8.2.3.1 Low Temperature Drying With No Temperature Control and Air Circulation System 227 8.2.3.2 Low Temperature Drying With Air Circulation and Temperature Control 228 8.3 Heat Pump–Assisted Dehumidifier Dryer 228 8.3.1 Working Principles of a Heat Pump–Assisted Dehumidifier Dryer 229 8.3.2 Performance Indicators of Heat Pump–Assisted Dehumidifier Dryer 231 8.4 Applications of Dehumidifier-Assisted Dryers in Agriculture and Food Processing 233 8.5 Concluding Remarks 234 References 234 9 Refractance Window Drying: Principles and Applications 237Peter Waboi Mwaurah, Modiri Dirisca Setlhoka and Tanu Malik 9.1 Introduction 238 9.2 Refractance Window Drying System 239 9.2.1 History and Origin 239 9.2.2 Components and Working of the Dryer 240 9.2.3 Principle of Operation 242 9.3 Heat Transfer and Drying Kinetics 244 9.3.1 Drying Rate and Moisture Reduction Rate 245 9.4 Effect of Process Parameters on Drying 245 9.4.1 Effect of Temperature of the Hot Circulating Water 245 9.4.2 Effect of Product Inlet Temperature and Thickness 246 9.4.3 Effect of Residence Time 247 9.4.4 Effect of Ambient Air Temperature (Air Convection) 247 9.5 Comparison of Refractance Window Dryer with Other Types of Dryers 247 9.6 Effect of Refractance Window Drying on Quality of Food Products 248 9.6.1 Effects on Food Color 249 9.6.2 Effects on Bioactive Compounds 250 9.6.2.1 Carotene Retention 251 9.6.2.2 Ascorbic Acid Retention 252 9.6.2.3 Anthocyanin Retention 252 9.7 Applications of Refractance Window Drying in Food and Agriculture 253 9.7.1 Applications of Refractance Window Drying in Preservation of Heat-Sensitive and Bioactive Compounds 253 9.7.2 Applications of Refractance Window Drying on Food Safety 254 9.8 Advantages and Limitations of Refractance Window Dryer 255 9.9 Recent Developments in Refractance Window Drying 255 9.10 Conclusion and Future Prospects 256 References 257 10 Ohmic Heating: Principles and Applications 261Sourav Misra, Shubham Mandliya and Chirasmita Panigrahi 10.1 Introduction 261 10.2 Basic Principles 263 10.3 Process Parameters 265 10.3.1 Electrical Conductivity 265 10.3.2 Electrical Field Strength 266 10.3.3 Frequency and Waveform 267 10.3.4 Product Size, Viscosity, and Heat Capacity 267 10.3.5 Particle Concentration 267 10.3.6 Ionic Concentration 267 10.3.7 Electrodes 268 10.4 Equipment Design 268 10.5 Application 270 10.5.1 Blanching 276 10.5.2 Pasteurisation/Sterilization 276 10.5.3 Extraction 277 10.5.4 Dehydration 278 10.5.5 Fermentation 279 10.5.6 Ohmic Thawing 280 10.6 Effect of Ohmic Heating on Quality Characteristics of Food Products 280 10.6.1 Starch and Flours 280 10.6.1.1 Water Absorption Index (WAI) and Water Solubility Index (WSI) 280 10.6.1.2 Pasting Properties 280 10.6.1.3 Thermal Properties 281 10.6.2 Meat Products 282 10.6.3 Fruits and Vegetable Products 282 10.6.3.1 Electrical Properties 282 10.6.3.2 Soluble Solids Content and Acidity 282 10.6.3.3 Vitamins 283 10.6.3.4 Flavor Compounds 284 10.6.3.5 Phenolic Compounds 284 10.6.3.6 Colour Properties 284 10.6.3.7 Change in Chlorophyll Content 285 10.6.3.8 Textural Properties 285 10.6.3.9 Sensory Properties 286 10.6.4 Dairy Products 286 10.6.5 Seafoods 290 10.7 Advantages of Ohmic Heating 290 10.8 Disadvantages of Ohmic Heating 291 10.9 Conclusions 291 References 292 11 Microwave Food Processing: Principles and Applications 301Jean-Claude Laguerre and Mohamad Mazen Hamoud-Agha 11.1 Introduction 301 11.2 Principles of Microwave Heating 302 11.2.1 Nature of Microwaves 302 11.2.1.1 Propagation of EM Waves in Free Space 302 11.2.1.2 Propagation of EM Waves in Matter 306 11.2.2 Mechanism of Microwave Heating 309 11.2.2.1 Dielectric Characteristic of a Material 309 11.2.2.2 Waves-Product Interactions 312 11.2.3 Transmission and Absorption of a Wave in a Material 316 11.2.3.1 Expression of Transmitted Power 316 11.2.3.2 Penetration Depths 317 11.2.3.3 Power Dissipation 319 11.3 Applications 320 11.3.1 Microwave Baking 320 11.3.2 Microwave Blanching 323 11.3.3 Microwave Tempering and Thawing 326 11.3.4 Microwave Drying 328 11.3.4.1 Microwave-Assisted Hot Air Drying 329 11.3.4.2 Microwave-Assisted Vacuum Drying 330 11.3.4.3 Microwave-Assisted Freeze-Drying 330 11.3.5 Microwave Pasteurization and Sterilization 331 References 334 12 Infrared Radiation: Principles and Applications in Food Processing 349Puneet Kumar, Subir Kumar Chakraborty and Lalita 12.1 Introduction 350 12.2 Mechanism of Heat Transfer 351 12.2.1 Principles of IR Heating 351 12.2.1.1 Planck’s Law 352 12.2.1.2 Wien’s Displacement Law 352 12.2.1.3 Stefan–Boltzmann’s Law 352 12.2.2 Source of IR Radiations 353 12.2.2.1 Natural Source 354 12.2.2.2 Artificial Sources 354 12.3 Factors Affecting the Absorption of Energy 356 12.3.1 Characteristics of Food Materials 357 12.3.1.1 Composition 357 12.3.1.2 Layer Thickness 357 12.3.2 IR Parameters 357 12.3.2.1 Wavelength of IR Rays 358 12.3.2.2 IR Intensity 358 12.3.2.3 Depth of Penetration 358 12.3.3 Advantages of IR Heating Over Conventional Heating Methods 359 12.4 Applications of IR in Food Processing 359 12.4.1 Drying 360 12.4.2 Peeling 361 12.4.3 Blanching 363 12.4.4 Microbial Decontamination 364 12.5 IR-Assisted Hybrid Drying Technologies 366 12.5.1 IR-Freeze-Drying 366 12.5.2 Hot Air-Assisted IR Heating 367 12.5.3 Low-Pressure Superheated Steam Drying with IR 368 12.6 Conclusion 368 References 369 13 Radiofrequency Heating 375Chirasmita Panigrahi, Monalisha Sahoo, Vaishali Wankhade and Siddharth Vishwakarma 13.1 Introduction 376 13.2 History of RF Heating 377 13.3 Principles and Equipment 378 13.3.1 Basic Mechanism of Dielectric Heating 378 13.3.1.1 Basic Mechanism and Working of Radiofrequency Heating 379 13.3.1.2 Basic Mechanism and Working of Microwave Heating 380 13.3.2 Factors of Food Affecting the Performance of RF Processing 380 13.3.2.1 Permittivity and Loss Factor 380 13.3.2.2 Power Density and Penetration Depth 381 13.3.2.3 Wave Impedance and Power Reflection 382 13.3.3 Comparison of RF Heating With Other Methods 383 13.3.4 Lab Scale and Commercial Scale of RF Equipment 385 13.3.4.1 Radiofrequency Processing of Food at Lab Scale 386 13.3.4.2 Radiofrequency Processing of Food at Industrial Scale 387 13.4 Applications in Food Processing 388 13.4.1 Drying 388 13.4.2 Thawing 393 13.4.3 Roasting 394 13.4.4 Baking 394 13.4.5 Disinfestation 395 13.4.6 Blanching 395 13.4.7 Pasteurization/Sterilization 396 13.5 Technological Constraints, Health Hazards, and Safety Aspects 399 13.6 Commercialization Aspects and Future Trends 402 13.7 Conclusions 404 References 404 14 Quality, Food Safety and Role of Technology in Food Industry 415Nartaj Singh and Prashant Bagade 14.1 Introduction 416 14.1.1 Food Quality 417 14.1.1.1 Primary and Secondary Food Processing 419 14.1.1.2 Historical Trends in Food Quality 421 14.1.1.3 Food Quality Standards and its Requirements 423 14.1.1.4 Role of Technology in Building Food Quality Within the Industry 440 14.1.1.5 Regulations and their Requirements 444 14.1.2 Food Safety 445 14.1.2.1 Primary and Secondary Food Production 445 14.1.2.2 Historical Trends in Food Safety 446 14.1.2.3 Food Safety Standards and its Requirements 447 14.1.2.4 Role of Technology in Building Food Safety Within Industry 450 14.2 Future Trends in Quality and Food Safety 451 14.3 Conclusion 453 References 453 Index 455

Read more less

Book Synopsis

Read more less

Book SynopsisThe Chemistry of BEER An Engaging Introduction to Chemistry with a Popular Theme From the earliest civilizations to our own day, brewing beer has driven science and technology. In ancient times, brewing was the most advanced biotechnical process. In the modern world, the study of alcoholic fermentation was the springboard for the new science of biochemistry. The Chemistry of Beer: The Science in the Suds, 2nd Edition explains the scientific basis of each brewing step as we understand it today. Readers of this second edition will find: Updates and revisions include a new chapter on beer-related products such as hard seltzer, flavored malt beverages, and non-alcoholic beer Streamlined language and structure to help clarify the chemistry Over 200 illustrations, now in full color throughout Complete glossary and index Question sets at the end of each chapter to check for understanding Online solutions manuaTrade Review" ... explains beer chemistry with a refreshing combination of rigor and accessability." -- Zymurgy, Nov-Dec 2022 issueTable of ContentsPreface to the Second Edition vii Reading Notes viii Acknowledgments viii About the Author ix 1 Introduction 1 Chapter 1 Overview 1 Brief History 1 The World of Beer 11 Beer and Technology 14 Beer and Chemistry 18 Alcohol and Prohibition 23 Beer Tradition 25 Chapter 1 Highlights 27 Chapter 1 Sources 27 Chapter 1 Questions 30 2 What is Beer? 33 Chapter 2 Overview 33 Beer Composition 33 Beer Ingredients 33 Beer as Food 37 How Beer is Made 39 Chapter 2 Highlights 46 Chapter 2 Sources 47 Chapter 2 Questions 47 3 Chemistry Basics 51 Chapter 3 Overview 51 Atoms 51 Compounds 54 Names of Chemical Compounds 60 Molecular Shape 62 Polarity and Electronegativity 65 Intermolecular Forces 67 Molecular Kinetics 70 Chemical Reactions and Equations 71 Oxidation Numbers 72 Amount of Substance (Moles) 74 Mixtures 75 Composition of Mixtures 75 Mass Relationships in Compounds 77 Chapter 3 Highlights 78 Chapter 3 Sources 79 Chapter 3 Questions 79 4 Water 85 Chapter 4 Overview 85 The Water Molecule 85 Acids and Bases 87 pH 89 pH—A Closer Look 91 Ions and Beer 92 Measuring Alkalinity 93 Measuring Hardness 93 Water Treatment 97 Osmosis—A Closer Look 98 Hydrates—A Closer Look 102 Chapter 4 Highlights 103 Chapter 4 Sources 103 Chapter 4 Questions 104 5 Introduction to Organic Chemistry 107 Chapter 5 Overview 107 Structural Formulas 107 Functional Groups 109 Using the Functional Group Guide 120 Naming Organic Compounds 121 Chapter 5 Highlights 123 Chapter 5 Sources 124 Chapter 5 Questions 124 6 Carbohydrates 129 Chapter 6 Overview 129 Monosaccharides 129 Chirality 131 Absolute Configurations—A Closer Look 132 Disaccharides 136 Polysaccharides 137 Know Your Carbohydrates 140 Testing Carbohydrates 141 Chapter 6 Highlights 141 Chapter 6 Source 142 Chapter 6 Questions 142 7 Milling and Mashing 145 Chapter 7 Overview 145 Milling 145 Mashing 146 Enzymes and Proteins 149 Amylase Mechanism 155 Mashing Process 156 Dextrins, Light Beer, and Malt Liquor 159 Chapter 7 Highlights 159 Chapter 7 Sources 160 Chapter 7 Questions 160 8 Wort Separation and Boiling 163 Chapter 8 Overview 163 Wort Separation 163 Boiling 166 Hops 167 Chilling 172 Chapter 8 Highlights 173 Chapter 8 Sources 174 Chapter 8 Questions 174 9 Fermentation 177 Chapter 9 Overview 177 Energy and Bonds 177 Energy from ATP 179 Glycolysis 180 Ethanol Synthesis 182 Aerobic and Anaerobic Reactions 185 Flavor Compounds 186 Chapter 9 Highlights 188 Chapter 9 Sources 188 Chapter 9 Questions 189 10 Tests and Measurements 193 Chapter 10 Overview 193 Measurement in Chemistry 193 Brewing Measurements 197 Carbohydrate Calculations 200 Temperature 201 Color 204 Light and Color—A Closer Look 204 Alcohol Concentration 205 pH 208 Carbonation 210 Sensory Analysis 210 Chapter 10 Highlights 211 Chapter 10 Sources 211 Chapter 10 Questions 212 11 The Chemistry of Flavor and Style 215 Chapter 11 Overview 215 Flavor 215 Flavor Compounds 221 Off-Flavors 232 Brewing Water and Flavor 236 Beer Styles 236 Chapter 11 Highlights 240 Chapter 11 Sources 241 Chapter 11 Questions 242 12 Beer-Related Products 245 Chapter 12 Overview 245 Non-Alcohol/Low Alcohol Beer 245 Cider 251 Flavored Malt Beverages 252 Hard Seltzer 252 Mead 252 Sake 253 Kombucha 254 Vinegar 254 Chapter 12 Highlights 255 Chapter 12 Sources 256 Chapter 12 Questions 257 13 Haze and Foam 259 Chapter 13 Overview 259 Surfaces 259 Surfactants 261 Haze 261 Foam 265 Gases–A Closer Look 265 Gases and Liquids 268 Foam Issues 273 Nitrogen and Widgets 273 Chapter 13 Highlights 275 Chapter 13 Sources 275 Chapter 13 Questions 276 14 Beer Flavor Stability and Packaging 279 Chapter 14 Overview 279 Typical Flavor Changes 279 The Role of Oxygen 280 Staling Prevention 283 Beer Packaging 285 Bottling and Canning 289 Microbe Reduction 290 Chapter 14 Highlights 290 Chapter 14 Sources 291 Chapter 14 Questions 292 15 Brewing at Home and as a Career 295 Chapter 15 Overview 295 Homebrewing Methods 295 Safety Issues 296 Cleaning and Sanitation 297 About Yeast 298 Full Mash Brewing 298 Extract Brewing 310 Bottling 311 Using Liquid Yeast 315 Getting Started Cheap 316 Brewing Lager Beer 317 Brewing as a Career 318 Chapter 15 Highlights 319 Chapter 15 Sources 320 Chapter 15 Questions 321 Glossary 323 Index 357

Read more less

Book SynopsisRENEWABLE ENERGY INNOVATIONS This critical text, designed for microbiologists, biotechnologists, entrepreneurs, process engineers, chemical engineers, electrical engineers, physicists, and environmentalists, assesses the current knowledge about lab-scale and large-scale production of renewable and sustainable fuels, chemicals, and materials. Global warming is having a huge impact on the world's ecosystem. Glaciers have shrunk, ice on rivers and lakes is breaking up early, and plant and animal ranges have relocated. On a worldwide scale, the threat posed by climate change and pollution is obvious. A green and sustainable future necessitates using renewable resources to produce fuels, chemicals, and materials. This book investigates diverse bioprocesses that are crucial to everyday life, including the key concerns regarding the generation of biofuels, energy, and food securities, along with waste management. Commercial interest in biotechnological processes has risen to prodTable of Contents1 Microbial Fuel Cells -- A Sustainable Approach to Utilize Industrial Effluents for Electricity Generation 1Manisha Verma and Vishal Mishra Abbreviation 2 1.1 Introduction 2 1.2 History of Microbial Fuel Cell 3 1.3 Principle of Microbial Fuel Cell 4 1.4 Material Used in MFC System 5 1.5 Electrogenic Microorganisms 14 1.6 Electron Transport Mechanism in MFCs 16 1.7 Configuration of MFC 17 1.8 Applications of Microbial Fuel Cell 21 1.9 Future Perspectives 27 1.10 Conclusion 27 2 Nanotechnologies in the Renewable Energy Sector 41Yogesh Kumar Sharma, Yogesh Kumar, Sweta Sharma and Meenal Gupta 2.1 Introduction 42 2.2 Fundamentals of Renewable Energy Sources 44 2.3 Storage of Energy in Electrical Devices 52 2.4 Nanotechnology in Energy Storage Devices 56 2.5 Nanomaterials for Rechargeable Batteries 65 2.6 Nanomaterials in Fuel Cells 69 2.7 Conclusion 76 2.8 Future Scope 76 3 Sustainable Approach in Utilizing Bioenergy Commonly for Industrial Zones by Limiting Overall Emission Footprint 83Prashanth Kumar S, Mainak Mukherjee, Rhea Puri and Shrey Singhal 3.1 Introduction 84 3.2 Co-Firing Plants in Small- and Medium-Scale Industries 85 3.3 Impact of Usage of Biogas for Steam Generation 87 3.4 Case Scenarios for Promoting Industrial Uptake 91 3.5 Conclusion 93 4 Recycling of Plastic Waste into Transportation Fuels and Value-Added Products 97Shashank Pal and Shyam Pandey 4.1 Introduction 97 4.2 Plastic Waste: A Global Challenge 99 4.3 Future Projection of the Waste Plastic 100 4.4 Plastic Waste Effect on Environment and Ecology 101 4.5 Plastic Waste Management 103 4.6 Parameters Affect the Pyrolysis Process 108 4.7 Value-Added Products from Plastic Waste Pyrolysis 112 4.8 Application in Transportation Sector 114 4.9 Conclusion 115 5 An Outlook on Oxygenated Fuel for Transportation 123Shashank Pal, Shyam Pandey, Ram Kunwar and P.S. Ranjit 5.1 Introduction 123 5.2 Oxygenated Fuel 127 6 Greenhouse Gas (GHG) Emissions and Its Mitigation Technology in Transportation Sector 159Swapnil Bhurat, Manas Jaiswal, P. S. Ranjit, Ram Kunwer, S. K. Gugolothu and Khushboo Bhurat 6.1 Introduction 160 6.2 Mitigation Technologies 163 6.3 Conclusion 176 7 Advanced Techniques for Bio-Methanol Production 181Cecil Antony, Praveen Kumar Ghodke, Saravanakumar Thiyagarajan, Dinesh Mohanakrishnan and Amit Kumar Sharma 7.1 Introduction 182 7.2 Scope of Biofuel 183 7.3 Types of Biofuels 183 7.4 Why Biomethanol 184 7.5 Methanol Properties 184 7.6 Source of Bio-Methanol 184 7.7 Production of Methanol 185 7.8 Gasification 186 7.9 Pyrolysis 186 7.10 Liquefaction 187 7.11 Syngas to Methanol 188 7.12 Biomethanol from MSW 188 7.13 Energy Efficiency of a Process 192 7.14 Biological Conversion of Methanol 193 7.15 Anaerobic Digestion 193 7.16 Methanotrophic Bacteria 193 7.17 Production of Methanol from Methanotrophic Bacteria (Methanotrophs) 194 7.18 Large-Scale Production of Methanol from Waste Biomass 195 7.19 Challenges Associated with Methanol Production Using Methanotrophic Bacteria at the Industrial Level 197 7.20 Role of Ammonia-Oxidizing Bacteria (AOB) 197 7.21 Future Prospective and Conclusion 198 8 Biodiesel Production: Advance Techniques and Future Prospective 205Satyajit Chowdhury, Romsha Singh, Saket Kumar Shrivastava and Jitendra S. Sangwai 8.1 Introduction 206 8.2 Biodiesel and Its Properties 208 8.3 Synthesis of Biodiesel 209 8.4 Modern Methods for the Development of Prospects 221 8.5 Future Prospects and Policies 225 8.6 Conclusions 227 9 Biomass to Biofuel: Biomass Sources, Pretreatment Methods and Production Strategies 233Margavelu Gopinath, Chandrasekaran Muthukumaran, Madhusudhanan Manisha, Murugesan Nivedha and Krishnamurti Tamilarasan 9.1 Introduction 234 9.2 Biomass Sources in India 234 9.3 Lignocellulosic Biomass 239 9.4 Biomass Pretreatment Methods 240 9.5 Biomass to Biofuel Conversion Technologies 248 9.6 Types of Biofuel 254 9.7 Conclusion 258 10 Opportunity and Challenges in Biofuel Productions through Solar Thermal Technologies 267Praveen Kumar Ghodke, Cecil Antony and Amit Kumar Sharma 10.1 Introduction 267 10.2 Solar Pyrolysis of Biomass Feedstocks 269 10.3 Production of Bio-Oil by Solar Pyrolysis 271 10.4 Conclusions 282 11 Algae Biofuels: A Promising Fuel of the Transport Sector 289P.S. Ranjit, S. S. Bhurat, Sukanchan Palit, M. Sreenivasa Reddy, Shyam Pandey and Shashank Pal 11.1 Introduction 289 11.2 Biofuels in the Transport Sector 291 11.3 Modes of Biofuels in Practice 294 11.4 Algae Biofuel -- A Promising Energy Source 297 11.5 Microalgae Growth Conditions 307 11.6 Harvesting of Algae 309 11.7 Biofuel Extraction Techniques from Microalgae 311 11.8 Algae Biofuel as a Transport Fuel 313 11.9 Conclusion 318 12 A Review of Chemical and Physical Parameters of Biodiesel vs. Diesel: Their Environmental and Economic Impact 329Pradeep Kumar, Kalpna, Hariom Sharma, Mukesh Chand and Hament Panwar 12.1 Introduction 329 12.2 Historical Background 331 12.3 Current Status of Biodiesel 333 12.4 Sources of Biodiesel 334 12.5 Advantages of Biodiesel Over Diesel 335 12.6 Biodiesel as Safer and Cleaner Fuel 336 12.7 Major Negative Aspects to Use of Biodiesel 338 12.8 Chemical and Physical Properties of Biodiesel 338 12.9 Biodiesel Applications 340 12.10 Conclusion and Future Prospective 341 13 An Indian Viewpoint on Promoting Hydrogen-Powered Vehicles: Focussing on the Scope of Fuel Cells 345Mainak Mukherjee, Jaideep Saraswat and Amit Kumar Sharma 13.1 Introduction 346 13.2 Can Hydrogen Be the Way Forward? 348 13.3 The Inception of Fuel Cells (FCs) and PEMFCs in Particular 349 13.4 FCEVs v/s Existing Automobile Infrastructure in India 350 13.5 The Green Policy Push for Hydrogen and Associated Technologies in India 353 13.6 Pervasive Challenges of PEMFC Technology 353 13.7 Conclusion and Recommendations 357 14 Microalgae as Source of Bioenergy 361Dimitra Karageorgou and Petros Katapodis 14.1 Introduction 361 14.2 Microalgae Bioenergy Production Options 363 14.3 Conclusions 374 15 Hazards and Environmental Issues in Biodiesel Industry 383Tattaiyya Bhattacharjee, Paulami Ghosh and Surajit Mondal 15.1 Introduction 384 15.2 Life Cycle Analysis of Biodiesel 391 15.3 Causes of Occurrence 392 15.4 Future Risk and Opportunities 396 15.5 Lessons Learnt for Prevention of Hazards 398 15.6 Conclusion 399 References 400 Index 403

Read more less

Book SynopsisTable of ContentsPreface xiii 1 Chenopodium Species 1 Priyanka Kundu and Prerna Gupta 1.1 Introduction 2 1.2 Chenopodium Varieties 4 1.3 Growth and Plantation 4 1.4 Health Effects 5 1.5 Medicinal Values 7 1.6 Anti-Nutritional Factors 11 1.7 Methods of Elimination of Anti-Nutritional Factors 12 1.8 Traditional Food Products 13 1.9 Future Scope 15 1.10 Conclusion 15 References 16 2 Herbs of Asteraceae Family: Nutritional Profile, Bioactive Compounds, and Potentials in Therapeutics 21 Chinaza Godswill Awuchi and Sonia Morya 2.1 Introduction 22 2.2 Future Prospects 46 2.3 Conclusion 46 References 47 Appendix A: Comprehensive List of Plants in Asteraceae Family 57 3 Tribulus terrestris: Pharmacological and Nutraceutical Potential 79 Jyoti Singh, Jaspreet Kaur, Mansehaj Kaur, Anvi Rana, Prasad Rasane and Sawinder Kaur 3.1 Introduction 79 3.2 Chemical Composition and Active Constituents Possessed by Tribulus terrestris 83 3.3 Nutritional and Antinutritional Content of Leaves of Tribulus terrestris 84 3.4 Medicinal Benefits of TT Extracts 86 3.5 Ayurvedic Importance and Recommendations 87 3.6 Biological Activities of Tribulus terrestris 87 3.7 Pharmacological Profiling of Tribulus terrestris 96 3.8 Mechanisms of Action of Tribulus terrestris 100 3.9 Effects of Herbal Supplements with Medication Effects 101 3.10 Herb-Drug Interconnection 103 3.11 Toxicity and Dosage 104 3.12 Conclusion 105 References 106 4 Eleusine Indica 113 Piyush Kashyap, Deep Shikha, Sunakshi Gautam and Umexi Rani 4.1 Origin and History 114 4.2 Botanical Explanation 114 4.3 Production, Development, and Maturation 115 4.4 Nutritional Profile 116 4.5 Bioactives: Pharmacology and Bioactive 117 4.6 Pharmacology 119 4.7 Health Benefits 132 4.8 Future Prospectus and Conclusion 136 References 136 5 Hemp (Cannabis sativa L.) Agronomic Practices, Engineering Properties, Bioactive Compounds and Utilization in Food Processing Industry 143 Vipul Mittal, Anil Panghal and Ravi Gupta 5.1 Introduction 144 5.2 Hemp Taxonomic Classification 146 5.3 Agronomic Practices/Growing Condition for Hemp Cultivation 147 5.4 Hemp Phytomorphology 149 5.5 Hemp Plant Parts 150 5.6 Bioactive Compounds 152 5.7 Pharmacological Properties 162 5.8 Processing Technologies (Methods and Effects) 167 5.9 Conclusion and Prospects for the Future 172 References 173 6 Ocimum Species 183 Deep Shikha and Piyush Kashyap 6.1 Origin and History 184 6.2 Botanical Distribution 185 6.3 Production 186 6.4 Development and Maturation 187 6.5 Nutritional Profile 188 6.6 Bioactive Compounds 189 6.7 Pharmacological Aspect 201 6.8 Health Benefits 205 6.9 Industrial Utilization 206 6.10 Conclusion and Future Prospectus 207 References 207 7 Role of Bioactive Compounds of Bauhinia variegata and their Benefits 217 Deepika Kaushik, Mukul Kumar, Ravinder Kaushik and Ashwani Kumar 7.1 Introduction 218 7.2 Origin and Distribution of Bauhinia variegata 219 7.3 Cultivation 219 7.4 Morphology 219 7.5 Composition 221 7.6 Bioactive Compound of Bauhinia variegta 222 7.7 Role and Structure of Bioactive Compounds of Bauhinia variegta 223 7.8 Traditional Uses as a Food 225 7.9 Therapeutic Value of Bauhinia variegata 238 7.10 Health Benefits of Bauhinia variegatata 255 7.11 Other Uses 257 8 Hibiscus cannabinus 267 Deep Shikha, Piyush Kashyap, Abhimanyu Thakur and Madhusudan Sharma 8.1 Origin and History 268 8.2 Botanical Description 269 8.3 Production 271 8.4 Development and Maturation 272 8.5 Nutritional Profile 273 8.6 Bioactive Compounds 278 8.7 Pharmacology 300 8.8 Health Benefits 309 8.9 Industrial Use 310 8.10 Conclusion and Future Prospectus 316 References 317 9 Dhatura: Nutritional, Phytochemical, and Pharmacological Properties 327 K.M. Manju, Ritu Sindhu, Priyanka Rohilla and Rohit Kumar 9.1 Introduction 327 9.2 Botanical Description 328 9.3 Nutritional Properties and Phytochemistry 330 9.4 Properties of Plant 332 9.5 Applications 341 9.6 Toxic Effects of Datura Plant 341 9.7 Conclusion 342 References 343 10 Bioactive Properties and Health Benefits of Amaranthus 351 Nisha Singhania, Rajesh Kumar, Pramila, Sunil Bishnoi, Aradhita B. Rayand Aastha Diwan 10.1 Introduction 352 10.2 Species 353 10.3 Plant Physiology and Environmental Factors for Growth of Amaranth 354 10.4 Edible Part and Uses 356 10.5 Nutritional Properties 356 10.6 Non-Nutritional Compounds 368 10.7 Medicinal Properties 369 10.8 Conclusion 376 References 377 11 Corchorus Species: Health Benefits and Industrial Importance 385 Kavya Ganthal, Nehal Sharma and Narinder Kaur 11.1 Introduction 385 11.2 Various Species of Corchorus 388 11.3 Future Scope 403 References 403 Index 407

Read more less

Book SynopsisMicrobiological Identification using MALDI-TOF and Tandem Mass Spectrometry Detailed resource presenting the capabilities of MALDI mass spectrometry (MS) to industrially and environmentally significant areas in the biosciences Microbiological Identification using MALDI-TOF and Tandem Mass Spectrometry fulfills a need to bring the key analytical technique of MALDI mass spectrometric analysis into routine practice by specialists and non-specialists, and technicians. It informs and educates established researchers on the development of techniques as applied to industrially significant areas within the biosciences. Throughout the text, the reader is presented with recognized and emerging techniques of this powerful and continually advancing field of analytical science to key areas of importance. While many scientific papers are reporting new applications of MS-based analysis in specific foci, this book is unique in that it draws together an incredibly diverse Table of ContentsList of Contributors xix Preface xxiii 1 Progress in the Microbiological Applications of Mass Spectrometry: from Electron Impact to Soft Ionization Techniques, MALDI- TOF MS and Beyond 1 Emmanuel Raptakis, Ajit J. Shah, Saheer E. Gharbia, Laila M.N. Shah, Simona Francese, Erika Y. Tranfield, Louise Duncan, and Haroun N. Shah 1.1 Introduction 1 1.1.1 Algorithms Based upon Traditional Carbohydrate Fermentation Tests 1 1.1.2 Dynamic Changes in the Chemotaxonomic Era (c. 1970–1985) through the Lens of the Genus Bacteroides 2 1.1.3 Microbial Lipids as Diagnostic Biomarkers; Resurgence of Interest in MALDI- TOF MS with Advances in Lipidomics 3 1.2 The Dawn of MALDI- TOF MS: Establishing Proof of Concept for Diagnostic Microbiology 7 1.2.1 Development of a MALDI- TOF MS Database for Human Infectious Diseases 10 1.2.2 The Dilemma with Clostridium difficile: from Intact Cells to Intracellular Proteins, MALDI- TOF MS Enters a New Phase 13 1.3 Linear/Reflectron MALDI- TOF MS to Tandem Mass Spectrometry 15 1.3.1 Tandem MALDI- TOF Mass Spectrometry 17 1.3.2 Electrospray- based Mass Analysers 18 1.3.3 Tandem Mass Spectrometry 18 1.3.4 Mass Spectrometry- based Proteomics 19 1.3.5 Case Study: LC- MS/MS of Biothreat Agents, Proteomes of Pathogens and Strain- level Tying Using Bottom- up and Top- down Proteomics 19 1.3.6 Discovery Proteomics 21 1.3.7 Targeted Proteomics 22 1.3.8 Top- down Proteomics 23 1.3.9 Targeted Protein Quantitation 24 1.4 The Application of MALDI- MS Profiling and Imaging in Microbial Forensics: Perspectives 25 1.4.1 MALDI- MSP of Microorganisms and their Products 26 1.5 Hydrogen/Deuterium Exchange Mass Spectrometry in Microbiology 27 1.6 The Omnitrap, a Novel MS Instrument that Combines Many Applications of Mass Spectrometry 29 References 35 2 Machine Learning in Analysis of Complex Flora Using Mass Spectrometry 45 Luis Mancera, Manuel J. Arroyo, Gema Méndez, Omar Belgacem, Belén Rodríguez-Sánchez, and Marina Oviaño 2.1 Introduction 45 2.2 An Improved MALDI- TOF MS Data Analysis Pipeline for the Identification of Carbapenemase- producing Klebsiella pneumoniae 47 2.2.1 Motivation 47 2.2.2 Materials and Methods 47 2.2.3 Spectra Acquisition 50 2.2.4 Results 51 2.2.5 Discussion 54 2.3 Detection of Vancomycin- Resistant Enterococcus faecium 55 2.3.1 Motivation 55 2.3.2 Materials and Methods 56 2.3.3 Results and Discussion 59 2.4 Detection of Azole Resistance in Aspergillus fumigatus Complex Isolates 59 2.4.1 Introduction 59 2.4.2 Material and Methods 60 2.4.3 Results 60 2.4.4 Discussion 64 2.5 Peak Analysis for Discrimination of Cryptococcus neoformans Species Complex and their Interspecies Hybrids 64 2.5.1 Motivation 64 2.5.2 Material and Methods 65 2.5.3 Results and Discussion 65 2.6 Conclusions 66 References 67 3 Top- down Identification of Shiga Toxin (and Other Virulence Factors and Biomarkers) from Pathogenic E. coli using MALDI- TOF/TOF Tandem Mass Spectrometry 71 Clifton K. Fagerquist 3.1 Introduction 71 3.2 Decay of Metastable Peptide and Protein Ions by the Aspartic Acid Effect 72 3.3 Energy Deposition during Desorption/Ionization by MALDI 75 3.4 Protein Denaturation and Fragmentation Efficiency of PSD 76 3.5 Arginine and its Effect on Fragment Ion Detection and MS/MS Spectral Complexity 79 3.6 Inducing Gene Expression in Wild- type Bacteria for Identification by Top- Down Proteomic Analysis 82 3.7 Top- down Proteomic Identification of B- Subunit of Shiga Toxin from STEC Strains 83 3.8 Furin- digested Shiga Toxin and Middle- down Proteomics 85 3.9 Top- down Identification of an Immunity Cognate of a Bactericidal Protein Produced from a STEC Strain 87 3.10 Lc- Maldi- Tof/tof 88 3.11 Conclusions 89 References 94 4 Liquid Atmospheric Pressure (LAP) – MALDI MS(/MS) Biomolecular Profiling for Large- scale Detection of Animal Disease and Food Adulteration and Bacterial Identification 97 Cristian Piras and Rainer Cramer 4.1 Introduction 97 4.2 Background to LAP- MALDI MS 98 4.3 Bacterial Identification by LAP- MALDI MS 102 4.4 Food Adulteration and Milk Quality Analysis by LAP- MALDI MS 105 4.5 Animal Disease Detection by LAP- MALDI MS 108 4.6 Antibiotic Resistance Detection of Microbial Consortia by Lap- Maldi Ms 110 4.7 Future Directions for LAP- MALDI MS Applications 113 References 114 5 Development of a MALDI- TOF Mass Spectrometry Test for Viruses 117 Ray K. Iles, Jason K. Iles, and Raminta Zmuidinaite 5.1 Introduction 117 5.2 Understanding the Systems Biology of the Virus and Viral Infections 120 5.3 Understanding the Nature of Viral Proteins and Molecular Biology 121 5.4 Virion Protein Solubilization and Extraction 123 5.5 Sampling and Virion Enrichment 123 5.6 Peak Identification: Quantification and Bioinformatics 125 5.7 Promise and Pitfalls of Machine Learning Bioinformatics 126 5.8 Accelerating MALDI- TOF Assay Protocol Development Using Pseudotypes/ pseudoviruses 128 5.9 Understanding the Operational Parameters of your MALDI- TOF MS 130 5.10 Understanding the Operational Requirements of the Clinical Testing Laboratory: Validation and International Accreditation 131 5.10.1 Limitation and Advantages of CLIA LDTs 131 5.11 MALDI- TOF MS Screening Test for SARS- CoV- 2s 132 5.11.1 Prepare Positive Control 132 5.11.2 Prepare Gargle- saliva Samples 132 5.11.3 Viral Particle Enrichment 132 5.11.4 Dissolution of Virions and Solubilization of Viral Proteins 133 5.11.5 Maldi- Tof Ms 133 5.12 CLIA LDT Validation of a MALDI- TOF MS Test for SARS- CoV- 2 133 5.12.1 Limit of Detection 134 5.12.2 Interfering Substances and Specificity 134 5.12.3 Clinical Performance Evaluation 136 5.12.3.1 Establishing Operational Cut- off Values 137 5.12.3.2 Direct comparison with an RT- PCR SARS- CoV- 2 test 138 5.12.3.3 Internal Sampling Quality Control 138 5.12.3.4 Daily System Quality Control 138 5.12.4 Reproducibility 139 5.12.5 Stability 139 5.12.6 Validation Disposition 141 5.12.6.1 Global Biosecurity 141 References 142 6 A MALDI- TOF MS Proteotyping Approach for Environmental, Agricultural and Food Microbiology 147 Hiroto Tamura 6.1 Introduction 147 6.2 Serotyping of Salmonella enterica Subspecies enterica 151 6.3 Discrimination of the Lineages of Listeria monocytogenes and Species of Listeria 161 6.4 Discrimination of the Bacillus cereus Group and Identification of Cereulide 167 6.5 Identification of Alkylphenol Polyethoxylate- degrading Bacteria in the Environment 171 6.6 Conclusions and Future Perspectives 173 References 175 7 Diversity, Transmission and Selective Pressure on the Proteome of Pseudomonas aeruginosa 183 Louise Duncan, Ajit J. Shah, Malcolm Ward, Radhey S. Gupta, Bashudev Rudra, Alvin Han, Ken Bruce, and Haroun N. Shah 7.1 Introduction: Diversity 183 7.1.1 P. aeruginosa: from ‘Atypical’ to Diverse 183 7.1.2 Phenotypical Diversity in Isolates from Different Environments 183 7.1.2.1 Clinical Isolates 183 7.1.2.2 Environmental Isolates 184 7.1.2.3 Veterinary Isolates 184 7.1.2.4 Comparing P. aeruginosa Phenotypical Profiles from Different Environments 184 7.1.2.5 Antibiotic Resistance in P. aeruginosa from Different Environments 186 7.1.3 The Relationship Between Phenotypical and Proteomic Diversity 186 7.1.4 Techniques and Practical Considerations for Studying Proteomic Diversity 186 7.1.5 Proteomic Diversity and MS Applications 189 7.2 Transmission 189 7.2.1 The History of P. aeruginosa Transmission 189 7.2.2 Proteomics and P. aeruginosa Transmission 191 7.2.3 The Impact of Proteomic Diversity on Transmission 191 7.3 Selective Pressures on the Proteome 192 7.3.1 Tandem MS Systems for Studying Selected Proteomes 192 7.3.2 Microenvironment Selection 192 7.3.2.1 The Human Body and CF Lung 192 7.3.2.2 The Natural Environment 192 7.3.3 Antimicrobial Selection 193 7.4 Conclusions on Studies of the Proteome 193 7.5 Genomic Studies on Pseudomonas aeruginosa Strains Revealing the Presence of Two Distinct Clades 195 7.5.1 Phylogenomic Analysis Reveals the Presence of Two Distinct Clades Within P. aeruginosa 196 7.5.2 Identification of Molecular Markers Distinguishing the Two P. aeruginosa Clades 198 7.6 Final Conclusions 201 References 201 8 Characterization of Biodegradable Polymers by MALDI- TOF MS 211 Hiroaki Sato 8.1 Introduction 211 8.2 Structural Characterization of Poly(ε- caprolactone) Using Maldi- Tof Ms 212 8.3 Biodegradation Profiles of a Terminal- modified PCL Observed by Maldi- Tof Ms 216 8.4 Bacterial Biodegradation Mechanisms of Non- ionic Surfactants 218 8.5 Advanced Molecular Characterization by High- resolution MALDI- TOF MS Combined with KMD Analysis 221 8.6 Structural Characterization of High- molecular- weight Biocopolyesters by High- resolution MALDI- TOF MS Combined with KMD Analysis 225 References 228 9 Phytoconstituents and Antimicrobiological Activity 231 Philip L. Poole and Giulia T.M. Getti 9.1 Introduction to Phytochemicals 231 9.2 An Application to Bacteriology 233 9.2.1 Allicin Leads to a Breakdown of the Cell Wall of Staphylococcus aureus 234 9.3 Applications to Parasitology 239 9.3.1 Drug Discovery 239 9.3.2 Parasite Characterization 240 9.4 A Proteomic Approach: Leishmania Invasion of Macrophages 240 9.5 Intracellular Leishmania Amastigote Spreading between Macrophages 243 9.6 Potential Virus Applications 244 Acknowledgements 246 References 246 10 Application of MALDI- TOF MS in Bioremediation and Environmental Research 255 Cristina Russo and Diane Purchase 10.1 Introduction 255 10.2 Microbial Identification: Molecular Methods and MALDI- TOF MS 257 10.2.1 PCR- based Methods 258 10.2.2 Maldi- Tof Ms 260 10.3 Combination of MALDI- TOF MS with Other Methods for the Identification of Microorganisms 261 10.4 Application of MALDI- TOF MS in Environmental and Bioremediation Studies 263 10.4.1 The Atmospheric Environment 263 10.4.2 The Aquatic Environment 263 10.4.3 The Terrestrial Environment 265 10.4.4 Bioremediation Research Applications 266 10.5 Microbial Products and Metabolite Activity 268 10.6 Challenges of Environmental Applications 270 10.7 Opportunities and Future Outlook 271 10.8 Conclusions 272 References 273 11 From Genomics to MALDI- TOF MS: Diagnostic Identification and Typing of Bacteria in Veterinary Clinical Laboratories 283 John Dustin Loy and Michael L. Clawson 11.1 Introduction 283 11.2 Genomics 284 11.3 Defining Bacterial Species Through Genomics 286 11.4 Maldi- Tof Ms 287 11.5 Combining Genomics with MALDI- TOF MS to Classify Bacteria at the Subspecies Level 290 11.6 Data Exploration with MALDI- TOF MS 292 11.7 Validation of Typing Strategies 294 11.8 Future Directions 294 References 295 12 MALDI- TOF MS Analysis for Identification of Veterinary Pathogens from Companion Animals and Livestock Species 303 Dorina Timofte, Gudrun Overesch, and Joachim Spergser 12.1 Veterinary Diagnostic Laboratories and the MALDI- TOF Clinical Microbiology Revolution 303 12.1.1 MALDI- TOF MS: Reshaping the Workflow in Clinical Microbiology 304 12.1.2 Identification of Bacterial Pathogens Directly from Clinical Specimens 305 12.1.3 Prediction of Antimicrobial Resistance 307 12.1.4 Impact in Veterinary Hospital Biosecurity and Epidemiological Surveillance 308 12.2 Identification of Campylobacter spp. and Salmonella spp. in Routine Clinical Microbiology Laboratories 309 12.2.1 General Aspects on the Importance of Species/Subspecies and Serovar Identification of Campylobacter spp. and Salmonella spp. 309 12.2.2 General Aspects on Influence of Media/Culture Environment on Bacterial Species Identification by MALDI- TOF MS 311 12.2.3 Possibilities and Limits of Identification of Campylobacter spp. by Maldi- Tof Ms 312 12.2.3.1 Thermophilic Campylobacter spp. 312 12.2.3.2 Human- hosted Campylobacter Species 313 12.2.3.3 Campylobacter spp. of Veterinary Importance 313 12.2.4 Possibilities and Limits of Identification of Salmonella spp. by Maldi- Tof Ms 314 12.3 Identification and Differentiation of Mycoplasmas Isolated from Animals 316 12.3.1 Animal Mycoplasmas at a Glance 316 12.3.2 Laboratory Diagnosis of Animal Mycoplasmas 317 12.3.3 MALDI- TOF MS for the Identification of Animal Mycoplasmas 318 References 322 13 MALDI- TOF MS: from Microbiology to Drug Discovery 333 Ruth Walker, Maria E. Dueñas, Alan Ward, and Kaveh Emami 13.1 Introduction 333 13.2 Microbial Fingerprinting 334 13.2.1 Environmental 335 13.2.1.1 Actinobacteria 335 13.2.1.2 Aquatic Microorganisms 335 13.2.2 Terrestrial Microbiology 337 13.2.3 Food and Food Safety 338 13.2.3.1 Food Storage Effect on Identification 338 13.2.3.2 Insects 339 13.3 Mammalian Cell Fingerprinting 339 13.3.1 Differentiation of Cell Lines and Response to Stimuli 339 13.3.2 Cancer Diagnostics 341 13.3.3 Biomarkers 342 13.4 Drug Discovery Using MALDI- TOF 342 13.4.1 Enzymatic Assays 343 13.4.1.1 Targeting Antibiotic Resistance Using MALDI- TOF MS Enzymatic Assays 343 13.4.2 Cellular- based Assays for Drug Discovery 344 13.4.3 Automation in Drug Discovery 345 13.4.4 Assay Multiplexing 345 13.4.5 MS Imaging in Drug Discovery 346 13.4.6 Maldi- 2 346 13.5 Limitations/Challenges, Future Outlook, and Conclusions 347 13.5.1 Sample Preparation Limitations 347 13.5.1.1 Matrix 347 13.5.1.2 Interference from Low- molecular- mass Matrix Clusters 348 13.5.1.3 Buffer Compatibility 348 13.5.1.4 TOF Mass Resolution Limitations 348 13.5.2 Data Analysis and Application of Machine Learning 348 13.6 Future Outlook/Conclusions 349 References 350 14 Rapid Pathogen Identification in a Routine Food Laboratory Using High- throughput MALDI- TOF Mass Spectrometry 359 Andrew Tomlin 14.1 Introduction 359 14.2 MALDI- TOF MS in Food Microbiology 359 14.3 Review of Existing Confirmation Techniques and Comparison to Maldi- Tof Ms 362 14.4 Strain Typing Using MALDI- TOF MS 364 14.5 Verification Trial 365 14.6 Limitations of MALDI- TOF MS Strain Typing and Future Studies 369 14.7 Listeria Detection by MALDI- TOF MS 370 14.8 Trial Sample Preparation Procedure 370 14.9 Initial Trial 374 14.10 Limit of Detection Trial 375 14.11 Method Optimization, Further Prospects, and Conclusions 376 References 379 15 Detection of Lipids in the MALDI Negative Ion Mode for Diagnostics, Food Quality Control, and Antimicrobial Resistance 381 Yi Liu, Jade Pizzato, and Gerald Larrouy-Maumus 15.1 Introduction 381 15.2 Applications of Lipids in Clinical Microbiology Diagnostics 382 15.2.1 Use of Cell Envelope Lipids for Bacterial Identification 382 15.2.2 Detection of Cell Envelope Lipids and their Modifications to Determine Bacterial Drug Susceptibility 384 15.2.3 Detection of Lipids in MALDI Negative Ion Mode for Fungal Identification 387 15.2.4 Detection of Lipids in MALDI Negative Ion Mode for Parasite Identification 387 15.2.5 Detection of Lipids in MALDI Negative Ion Mode for Virus Identification 388 15.3 Applications of the Detection of Lipids in Negative Ion Mode MALDI- MS in Cancer Studies 388 15.3.1 Lipids and MALDI Negative Ion Mode for Diagnosis of Lung Cancer 389 15.3.2 Lipids and MALDI Negative Ion Mode for the Diagnosis of Breast Cancer 390 15.3.3 Lipids and MALDI Negative Ion Mode for Diagnosis of Other Cancers 391 15.3.4 Lipids and MALDI Negative Ion Mode for Drug–Cell Interactions and Prognosis 392 15.4 Applications of the Detection of Lipids and MALDI- MS in Alzheimer’s Disease Studies 392 15.5 Applications of MALDI in Negative Ion Mode and the Detection of Lipids in Toxicology 393 15.6 Lipids and MALDI Negative Ion Mode for Food Fraud Detection 394 15.7 Conclusions and Future Development of Lipids and their Detection in MALDI in Negative Ion Mode 395 Acknowledgments 395 References 397 16 Use of MALDI- TOF MS in Water Testing Laboratories 405 Matthew Jones, Nadia Darwich, Rachel Chalmers, K. Clive Thompson, and Bjorn Nielsen 16.1 Introduction 405 16.2 Application in a Drinking Water Laboratory 408 16.2.1 Introduction 408 16.2.2 Method Validation 409 16.2.2.1 Reference Database Validation 410 16.2.2.2 Method Comparison 411 16.2.2.3 Agar Assessment 412 16.2.3 Application Within Drinking Water Laboratory 412 16.3 Application in Water Hygiene and Environmental Laboratory Testing 413 16.3.1 Introduction 413 16.3.2 Legionella Testing 414 16.3.3 Wastewater and Sewage Sludge Microbiology 415 16.3.4 Healthcare Water Testing 416 16.3.5 Investigative Analysis 417 16.3.6 Method Validation 417 16.3.6.1 Characterization of Intended Use 417 16.3.6.2 Library Assessment 418 16.3.6.3 Assessment of Variables 418 16.3.6.4 Comparison Assessment 419 16.3.6.5 Ongoing Verification 420 16.3.7 Conclusion on Suitability for Use in an Environmental Testing Laboratory 422 16.4 Potential Application for Cryptosporidium Identification 423 References 425 17 A New MALDI- TOF Database Based on MS Profiles of Isolates in Icelandic Seawaters for Rapid Identification of Marine Strains 431 Sibylle Lebert, Viggó Þór Marteinsson, and Pauline Vannier 17.1 Introduction 431 17.2 Selection and Cultivation of the Strains 432 17.3 Genotypic Identification 433 17.4 MALDI- TOF MS Data Acquisition and Database Creation 438 17.5 Verification of the Accuracy of the Home- made Database 441 17.6 Conclusions 448 Funding 448 References 449 18 MALDI- TOF MS Implementation Strategy for a Pharma Company Based upon a Network Microbial Identification Perspective 453 Lynn Johnson, Christoph Hansy, and Hilary Chan 18.1 Introduction 453 18.1.1 Microbial Identifications from a Pharmaceutical Industry Perspective 453 18.1.2 Historical Evolution 453 18.2 Regulatory Requirements/Guidance for Microbial Identification 455 18.3 Strategic Approaches to MALDI- TOF Implementation Within the Modern Microbial Methods Framework 455 18.3.1 Incorporation of MALDI- TOF into a Technical Evaluation Roadmap 455 18.3.2 Initial Implementation Planning Stage 456 18.3.2.1 Roles and Responsibilities (Global/Local, Partners/IT, Stakeholders) 456 18.3.2.2 Considerations When Selecting a Vendor/Model 457 18.3.2.3 Overall Identification Process Flow and MALDI- TOF as the Defined Application 458 18.3.2.4 Benefits of an In- house System for Pharmaceutical Companies Compared with Outsourcing 458 18.3.2.5 The Center of Excellence (CoE) Approach 460 18.3.2.6 Building a Business Case for the MALDI- TOF as a Network Strategy 461 18.3.3 Implementation Strategy – From Feasibility Studies to Global Deployment 463 18.3.3.1 Pilot Trials/Feasibility 463 18.3.3.2 Risk Assessment/Risk- based Validation Approach 463 18.3.3.3 Network Validation Approach 464 18.4 Conclusions 467 18.a Appendix 468 References 470 19 MALDI- TOF MS – Microbial Identification as Part of a Contamination Control Strategy for Regulated Industries 473 Christine E. Farrance and Prasanna D. Khot 19.1 Industry Perspective 473 19.1.1 Introduction to Regulated Industries 473 19.1.2 Contamination Control Strategy 474 19.1.3 Tracking and Trending EM Data 474 19.1.4 Drivers for Microbial Identification 476 19.1.5 Level of Resolution of an Identification 476 19.1.6 Global Harmonization 477 19.1.7 Validation Requirements for Regulated Industries 477 19.1.8 Summary 478 19.2 Technical Perspective 478 19.2.1 Identification Technologies 478 19.2.2 Phenotypic Systems 479 19.2.3 Proteotypic Systems 479 19.2.4 Genotypic Systems 479 19.2.5 The Importance of the Reference Database 480 19.2.6 MALDI- TOF in Regulated Industries 480 19.2.7 Outsourcing 480 19.2.8 Summary 481 19.3 MALDI- TOF MS Microbial Identification Workflow at a High- throughput Laboratory 481 19.3.1 MALDI- TOF MS Principles for Microbial Identification 481 19.3.2 Organism Cultivation for Microbial Identification with MALDI- TOF MS 482 19.3.3 Sample Preparation for Microbial Identification with MALDI- TOF MS 482 19.3.4 Sample Processing Workflow for Microbial Identification 482 19.3.5 Data Interpretation 483 19.3.6 Importance of a Sequence- based Secondary (or Fall- through) Identification System 484 19.4 MALDI- TOF MS Library Development and Coverage 485 19.4.1 Importance of Library Development Under a Quality System 485 19.4.2 Targeted Library Development for Gram- positive Bacteria and Water Organisms 488 19.4.2.1 Case Study 1: Impact of MALDI- TOF MS Library Coverage for Organisms of the Family Bacillaceae 488 19.4.2.2 Case Study 2: Impact of MALDI- TOF MS Library Coverage for Organisms Recovered from Water Systems 489 19.4.3 Supplemental and Custom MALDI- TOF MS Libraries 489 19.5 Comparison of MALDI- TOF MS with Other Microbial Identification Methods 490 19.6 Future Perspectives 490 References 491 20 Identification of Mold Species and Species Complex from the Food Environment Using MALDI- TOF MS 497 Victoria Girard, Valérie Monnin, Nolwenn Rolland, Jérôme Mounier, and Jean-Luc Jany 20.1 Fungal Taxonomy 497 20.1.1 Defining What Is a Fungal Species 497 20.1.2 Fungal Speciation within a Food Context 498 20.1.3 Delimiting Species 498 20.1.4 Foodborne Fungi within the Fungal Tree of Life 499 20.2 Impact of Molds in Food 500 20.2.1 Filamentous Fungi in Fermented Foods 500 20.2.2 Filamentous Fungi with Undesirable Impacts on Food Quality and Safety 500 20.3 Identification of Fungi 505 20.4 Identification of Foodborne Molds Using MALDI- TOF MS 506 20.4.1 Sample Preparation 506 20.4.2 Database Building and Performance of MALDI- TOF for Identification of Foodborne Molds 507 20.4.2.1 Database Building 507 20.4.2.2 Performance of Foodborne Mold Database 508 References 509 Index 515

Read more less

Book SynopsisNANOTECHNOLOGY IN INTELLIGENT FOOD PACKAGING This book is a state-of-the-art exposition of nanotechnology and food packaging which is undergoing rapid advancement. This book is specially designed with an emphasis on the state-of-the-art in nanotechnology and food packaging. It offers fascinating techniques for producing smart and active food packaging and also discusses its toxicity and the role that nanosensors play in detecting different pathogens in food packaging. The concluding chapters also explain recent developments concerning the incorporation of health supplements in food packaging and their future role in producing intelligent food packaging. The 16 chapters of this book were contributed by academic and industry experts working in their respective areas of research and are thoughtfully arranged in a systematic fashion that preserves the flow of knowledge. An attempt has been made to include all the information in a single monograph to better understand the topics and technTable of ContentsPreface xvii 1 Nanocomposite and Food Packaging 1Aayeena Altaf, Aamir Hussain Dar, Shafat Ahmad Khan and Anurag Singh 1.1 Introduction 2 1.2 Nanocomposites Based on Biopolymers 3 1.3 Starch Nanocrystals 7 1.4 Nanocomposites Based on Protein 8 1.5 Food Packaging Matrix with Nano Reinforcements 10 1.6 Antimicrobial Nanocomposite Based on Zinc Oxide 13 1.7 Aspects of Food Packaging 17 1.8 Conclusion 18 2 Polymer-Based Nanostructures in Nanopackaging 25Apoorva Sood, Manpreet Kaur and Reena Gupta 2.1 Introduction 26 2.2 Properties of Nanomaterials 26 2.3 Classification of Nanomaterials 29 2.4 Synthesis of Nanomaterials 32 2.5 Polymer-Based Nanostructures 38 2.6 Polymer Nanocomposites 41 2.7 Methods of Synthesis 42 2.8 Characterization of Polymeric Nanomaterials 45 2.9 Applications of Polymeric Nanomaterials 45 2.10 Conclusion 53 3 Role of Green Nanocomposites in Smart/Active Food Packaging 59Samrat K., Sharath R., Chandraprabha M. N., Hari Krishna R. and Kumaraswamy H. M. 3.1 Introduction 60 3.2 Bionanocomposite/Green Nanocomposites 60 3.3 Biopolymers 61 3.4 Nanofillers 61 3.5 Types of Green Nanocomposites 62 3.6 Green Nanocomposite Preparation Methods 63 3.7 Green Nanocomposites for Applications of Food Packaging 64 3.8 Conclusion 70 4 Polymer Nanocomposites as Engineered Food Packaging Materials 79Tugbahan Yilmaz 4.1 Introduction 79 4.2 Synthetic Polymer Nanocomposites as Engineered Food Packaging Materials 82 4.3 Natural Polymer Nanocomposites as Engineered Food Packaging Materials 92 4.4 Conclusions 99 5 Novel Nanostructured Inclusions in Biopolymers to Form Advanced Materials for Packaging in the Food Industry 113Bratin Sengupta 5.1 Introduction 114 5.2 Biopolymers and Biodegradability 115 5.3 Improvement of Biopolymers Using Nanostructured Materials 118 5.4 Concerns of Application of Nanostructured Inclusions in Biopolymers 126 5.5 Conclusions 127 6 Natural Biopolymeric Nanotechnology-Based Food Packaging Materials with Antimicrobial Properties 135Hitesh Chopra, Pooja Mittal, Rupesh K. Gautam and Mohammad Amjad Kamal 6.1 Introduction 136 6.2 Natural Antimicrobials Used in Packaging of Food Products 137 6.3 Types of Various Biopolymers with Antimicrobial Activities 139 6.4 Recent Patents in Field of Nanocomposites Food Packaging Applications 146 6.5 Types of Structures 148 6.6 Conclusion and Future Prospective 150 7 Nanotechnology in Food Packaging and Its Regulatory Aspects 157Pooja Mittal, Anjali Saharan, Ramit Kapoor, Kashish Wilson and Rupesh K. Gautam 7.1 Introduction 158 7.2 Properties of Nanomaterials 161 7.3 Nanomaterials for Food Packaging 161 7.4 Drawbacks of Existing Packaging Materials 164 7.5 Proactive Packaging 164 7.6 Mechanism of Packaging 165 7.7 Smart Packaging 169 7.8 Public Concerns and Regulations for Nanomaterials 170 7.9 Conclusion and Future Prospective 171 8 Nanoencapsulation of Probiotics in Food Packaging 175Gurleen Kaur, Rajinder Kaur, Nitu Rani and Sukhminderjit Kaur 8.1 Introduction 176 8.2 Nanomaterials for Encapsulation of Probiotics 177 8.3 Packaging Material for Nanoencapsulated Probiotics 181 8.4 Techniques Employed for Nanoencapsulation of Probiotics 185 8.5 Recent Advances in Nanoencapsulation of Probiotics 187 8.6 Advantage and Disadvantage of Nanoencapsulation of Probiotics 194 8.7 Conclusion 196 9 Incorporation of Nanocarriers as Antimicrobial Agents in Food Packaging 203Shamkumar P. Deshmukh, Krishna K. Pawar and Dattatray K. Dalavi 9.1 Introduction 204 9.2 Need of Nanocarriers as Antimicrobial Agents in Food Packaging 206 9.3 Biopolymers and Their Nanocomposites as Antimicrobial Nanocarriers for Food Packaging 207 9.4 Lipid-Based Nanocarriers 215 9.5 Nature-Inspired Nanocarriers 219 9.6 Equipment-Based Synthesis of Nanocarriers 222 9.7 Nanostructured Materials 225 9.8 Conclusions 228 10 Toxicological Effects of Nanomaterials Used in Food Packaging 235Rahul Singhal, Deepti Rawat and Bhawna Kaushik 10.1 Introduction 235 10.2 Nanomaterials Employed in Food Packaging 237 10.3 Food Packaging Functionality 238 10.4 Current Market Scenario of Nanomaterials in Packaging Industry 239 10.5 Nanoparticle Migration in Food 242 10.6 Potential Routes for Exposure of NPs 246 10.7 Toxicological Studies of NPs Used in Packaging 248 10.8 Toxicological Effects of NPs 248 10.9 Challenge and Future Prospect 260 10.10 Conclusion 261 11 Recent Advances in Micro- and Nanoencapsulation of Bioactive Compounds and Their Food Applications 271Mehdi Taib, Fouad Damiri, Yahya Bachra, Mohammed Berrada and Lahboub Bouyazza 11.1 Introduction 272 11.2 The Importance of Encapsulating Bioactive Compounds in Food Science 272 11.3 Materials Utilized in Micro and Nanoencapsulation 274 11.4 Nano and Microencapsulation Techniques 275 11.5 Application to Nanoencapsulation for ProducingBioactive Food Ingredients 278 11.6 Conclusion 284 12 Applications of Nanosensors as Pathogen Detectors in Packaged Food 291Samka Peregrine Maishu and Ngwa Celestine Atemenkeh 12.1 Background 292 12.2 Package Foods (Ways of Packaging) 293 12.3 Packaged Food Pathogens 296 12.4 Conventional Detection Techniques for Packaged Food Pathogens 298 12.5 Nanosensors as Pathogen Detectors 300 12.6 Conclusion and Future Perspectives 305 13 Nanotechnology in Packaging for Food Preservation 313Ravish Choudhary, Varun Kumar and Reena Yadav 13.1 Introduction 314 13.2 Types of Packaging 316 13.3 Types of Nanomaterial and Their Advantages in Food Packaging 319 13.4 Advantages of Nanopackaging 330 13.5 Conclusion and Future Aspect 331 14 Food Science Nanotechnologies: Implementations, Recent Developments, and Prospects 343Rokeya Akter, Tanima Bhattacharya and Md. Habibur Rahman 14.1 Introduction 344 14.2 Food Processing and Nanotechnology 346 14.3 Food Packaging for Nanotechnology 347 14.4 Intelligent Food Packaging Systems 348 14.5 Antimicrobial Properties of Nanoparticles 349 14.6 Synergistic Antimicrobial Effects of Nanoparticles 350 14.7 Nutraceutical Delivery and Bioavailability Applications 350 14.8 Food Technology and Nanoencapsulation 351 14.9 Mediated Delivery That is Specific to an Environmental Context 352 14.10 Nanomaterials in Food and Toxicological Aspects 353 14.11 Conclusion and Future Perspectives 354 15 Edible Film on Food With Smart Incorporation of Health-Friendly Supplements 361Animesh Naskar, Ivi Chakraborty, Sebak Ranjan Roy and Tanima Bhattacharya 15.1 Introduction 362 15.2 Advantages and Limitations of Edible Films 363 15.3 Consumer Acceptance 363 15.4 Functions and Property of Film Forming Substances 364 15.5 Film Forming Process 366 15.6 Film/Coat Formulation and Various Components Used in Coating 367 15.7 Applications of Edible Film/Coating 374 15.8 Use of Nanoparticles as Biopolymer and Nanolaminates 376 15.9 Conclusion 376 16 Future of Food Packaging: Intelligent Packaging 383Jincy Abraham 16.1 Introduction 384 16.2 Tools of Intelligent Packaging 386 16.3 Indicators 387 16.4 Tools for Protection Against Theft, Counterfeiting, and Tampering 407 16.5 Nanotechnology in Intelligent Packaging 409 16.6 Safety and Regulatory Issues 411 16.7 Future Trends 413 16.8 The Industrial Internet of Things 413 16.9 Real-Time Capabilities 413 16.10 Cybersecurity 414 16.11 Conclusion 414 References 414 Index 419

Read more less

Book SynopsisMaterials Science and Engineering in Food Product Development A comprehensive and accessible guide to the food development applications of cutting-edge materials science In Materials Science and Engineering in Food Product Development, distinguished researcher Wing-Fu Lai delivers an authoritative exploration of the roles played by materials science and engineering in food product development. In the book, the authors employ a practical, industrial perspective to illustrate how food products, especially functional foods, can benefit from the incorporation of materials science technologies. The book includes helpful glossary sections in each chapter, as well as important notes to highlight information useful to food manufacturers engaged in the real-world development and manufacture of foods. This book is appropriate for both early and advanced researchers interested in the design, improvement, and engineering of food products using the most current advances in food materials science. Readers will also find: A thorough overview of the most critical advances in food materials scienceComprehensive explorations of a materials science approach to food product design and discussions of techniques for the characterization of food materials and productsPractical discussions of the design and use of hydrogels, polymers, and lipid-based systems for food component encapsulationComprehensive treatments of the optimization of pasting and textural properties of food products by rheological manipulation Perfect for students, researchers, and scholars in the fields of nutritional science, materials engineering, food science, food engineering, and nanotechnology, Materials Science and Engineering in Food Product Development will also benefit food manufacturing professionals during food product development.Table of ContentsContents About the Editor xiv List of Contributors xv Preface xix List of Abbreviations xxi 1 Overview of Different Materials Used in Food Production 1 Nahed A. Abd El-Ghany and Mahmoud H. Abu Elella 1.1 Introduction 1 1.2 Advanced Materials Engineering for Food Product Development 3 1.3 Encapsulation of Food Ingredients for Food Product Development 6 1.4 Food Packaging Approach for Food Product Development 13 1.5 Hydrogel Structures and Their Efficiency in Food Development 17 1.6 Conclusion 18 Glossary 19 References 20 2 Introduction to Food Properties and Techniques in Food Product Development 27 Sara A. Al-Hafiry, Omar A. Alaboudi, Ghada A. Ahmed,and Abdulrahman M. Abdulrahman 2.1 Introduction 28 2.2 Structural Impact on Properties 28 2.3 Food Consumer Demands 31 2.4 Food Properties to Be Improved 31 2.5 Food Materials Synthesis Techniques 34 2.5.3 3D Printing 36 2.6 Concluding Remarks 37 Glossary 37 References 38 3 Basic Concepts of Bulk Rheology in Food Emulsions 41 Carlos Bengoechea, Estefanía Álvarez-Castillo, José Manuel Aguilar, and Antonio Guerrero 3.1 Introduction 41 3.2 Emulsification Process 42 3.3 Rheology of Continuous Phase 44 3.4 Rheology of Emulsions 45 3.5 Microstructure 48 3.6 Destabilization Mechanisms 49 3.7 Concluding Remarks 52 Acknowledgments 52 Glossary 52 References 54 4 Understanding Interfacial Rheology in Food Emulsions 57 Cecilio Carrera, Manuel Felix, María Luisa López-Castejón, and Víctor Manuel Pizones 4.1 Introduction 57 4.2 Interfacial Engineering of Food Emulsifiers 58 4.3 Rheological Techniques for the Characterization of Interfacial Films 60 4.4 Concluding Remarks and Future Perspectives 68 Acknowledgments 69 Glossary 69 References 69 5 Overview of Types of Materials Used for Food Component Encapsulation 73 Zahra Emam-Djomeh, Mohammad Ekrami, and Ali Ekrami 5.1 Introduction 73 5.2 Major Techniques Used for Food Component Encapsulation 74 5.3 Materials Used as Carrier Source for Encapsulation 77 5.4 Protein-Based Carriers 78 5.5 Carbohydrate-Based Carriers 80 5.6 Lipid-Based Carrier 83 5.7 Roles Played by Materials in Food Component Encapsulation 86 5.8 Improved Dispersibility 87 5.9 Addition of Inhibitors 87 5.10 Reducing the Interactions 87 5.11 Control of Light Scattering and Absorption 87 5.12 Increased Bioavailability 87 5.13 Controlled or Targeted Release 88 5.14 Conclusions 88 Glossary 88 Reference 89 6 Design and Use of Microcarriers for the Delivery of Nutraceuticals 93 Maxim V. Kiryukhin, Su Hui Lim, and Cheryl Yingxue Chia 6.1 Introduction 93 6.2 Protection Against Environmental Conditions 96 6.3 Controlled Release by Responsive Carrier Material 100 6.4 Active Enhancement of M&Ns’ Bioavailability Through Microencapsulation 107 6.5 Conclusion 112 Glossary 113 Reference 114 7 Design and Use of Lipid-Based Systems for Food Component Encapsulation 117 Kalpani Y. Perera, Dileswar Pradhan, Shubham Sharma, Amit K. Jaiswal, and Swarna Jaiswal 7.1 Introduction 117 7.2 Lipid-Based Nano Delivery Systems for Food Component Encapsulation 121 7.3 Mechanism of Action of Encapsulated Food Components 127 7.4 Encapsulation of Food Components in Lipid-Based Nano Delivery Systems 129 7.5 Conclusion and Future Perspectives 134 Glossary 134 Reference 135 8 Working Principles and Use of Gelatin for Food Component Encapsulation 139 Youssef S. Abdelaziz, Rana Tarek, Donia G. Youssef, Mariam Khaled Abdel-Latif, Habiba Mohamad Ibrahim, Sohaila Mohammed Salah Saleh, and Heba M. Fahmy 8.1 Introduction 139 8.2 Why Use Gelatin in Encapsulation Technology? 140 8.3 Techniques for Food Encapsulation Using Gelatin 142 8.4 Microencapsulation Using Gelatin 145 8.5 Nanoencapsulation of Food Components Using Gelatin 149 8.6 Mechanisms of Release of Gelatin Encapsulation Systems for Food Components 153 8.7 Conclusion 155 Glossary 156 Reference 156 9 Working Principles and Use of Chitosan for Food Component Encapsulation 161 Gastón Bravo-Arrepol, Plamen Dimitrov Katsarov, Bissera Asenova-Pilicheva, Paolina Kancheva- Lukova, Danilo Escobar-Avello, Hazel Peniche, Lorenzo García, Carlos Peniche-Covas, Philippe Michaud, Cédric Delattre, Liliam Becheran-Maron, Johanna Castaño, Maria Dolores Lopez, Oscar Valdes, Aleksandra Nesic, and Gustavo Cabrera-Barjas 9.1 Introduction 162 9.2 Encapsulation Technologies 164 9.3 Agent Encapsulation Using Chitosan as Polymeric Matrix 166 9.4 Potential Applications of Microencapsulated Materials in Food Packaging 191 9.5 Market for Chitosan Uses in Food Application 199 9.6 Concluding Remarks 200 Glossary 201 Reference 201 10 Design and Use of Hydrogels for Food Component Encapsulation 209 Zahra Emam-Djomeh, Mohammad Ekrami, and Ali Ekrami 10.1 Introduction 209 10.2 Classification of Hydrogels 212 10.3 Hydrogel Formation 214 10.4 Recent Advances in Hydrogel Development 214 10.5 Retention and Release Properties 216 10.6 Applications of Hydrogels in Food Production 217 10.7 Conclusions 221 Glossary 221 References 222 11 Optimization of Pasting and Textural Properties of Food Products 227 Filopateer Nasser, Salma Hossam Mohamed, Mariam Ashraf Fouad Khalil, Omaima Ali Mostafa Mohammed, Radwa Magdy Mohamed, and Heba Mohamed Fahmy 11.1 Introduction 227 11.2 Physical and Chemical Modification of Starch Structures 228 11.3 Manipulation of Starch Properties Using Hydrocolloids 232 11.4 Enzymatic Modification of Starch Properties 234 11.5 Use of Starch Modification in Food Production 235 11.6 Concluding Remarks 236 Glossary 237 References 237 12 Phase Change Materials in Food Dryers 243 Hasibul Hasan Himel, Sabit Hasan, Nufile Uddin Ahmed, and Mahadi Hasan Masud 12.1 Introduction 243 12.2 Phase Change Materials and Their Properties 244 12.3 Potential of PCMs in Food Drying 250 12.4 Current Status of Utilizing PCMs for Food Drying 252 12.5 Recommendation for Optimization of PCM for Use in Solar Dryers 255 12.6 Concluding Remarks and Future Perspectives 257 Glossary 258 References 258 13 Multi-Functional Properties of Halloysite Nano-Clays in Food Safety and Security 261 Satwik Majumder and Saji George 13.1 Overview 261 13.2 Halloysite Nanotubes (HNT): A Versatile Natural Nanomaterial 263 13.3 Toxicity and Migration Associated with Halloysite 270 13.4 Future Perspectives 271 13.5 Conclusive Remarks 272 Glossary 273 References 273 14 Electrospinning Technologies for Encapsulation of Probiotics 279 Seethu, B.G., Aditya Sukumar P., Devikrishna P., Harshvardhan Kulkarni, Magdaline Eljeeva Emerald, Chandram Grover, and Heartwin A. Pushpadass 14.1 Introduction 279 14.2 Major Methods for Encapsulation of Probiotics 281 14.3 Conclusions 298 Glossary 299 References 299 15 Three-Dimensional Printing in Food Manufacturing and Mechanics 303 Stefania Chirico Scheele, Martin Binks, and Paul F. Egan 15.1 Introduction 303 15.2 Print Process 306 15.3 Material Preparation 308 15.4 Printing Parameters 309 15.5 Food Mechanics 311 15.6 Consumer Validation 314 15.7 Concluding Remarks 315 Glossary 316 References 316 16 Techniques for Characterization of Food-Packaging Materials 321 Shubham Sharma, Kalpani Y. Perera, Dileswar Pradhan, Brendan Duffy, Amit K. Jaiswal, and Swarna Jaiswal 16.1 Introduction 321 16.2 Characterization of Food-Packaging Material 323 16.3 Conclusion and Prospects 336 Glossary 337 References 337 17 Development and Use of Edible Materials for Food Protection and Packaging 341 Lin Lin, Mohamed Abdel-Shafi Abdel-Samie, Sherif M. Abed, and Haiying Cui 17.1 Introduction 341 17.2 Antimicrobial and Antioxidant Active Agents Used in the Field of Food Packaging 343 17.3 Carriers Applied in Food-Packaging Applications 345 17.4 Methods of Fabrication or the Enhancement Activity of Edible Packaging Films 349 17.5 Controlled Release of the BACs from Encapsulation Materials 353 17.6 Conclusion 353 Glossary 354 References 355 18 Packaging Design as Part of a Holistic Food Quality Assurance Process 361 Agnieszka S. Cholewa-Wójcik and Agnieszka K. Kawecka 18.1 Introduction 361 18.2 Essence of Quality-Oriented Product Designing and Its Role in Quality Assurance 362 18.3 Quality-Oriented Product-Designing Process 362 18.4 Integrated Product Designing as the New Approach to Packaged Product Designing Process 365 18.5 Methods to Aid Shaping of Quality of Products Being Designed 370 18.6 Concluding Remarks and Future Perspectives 371 Acknowledgments 372 Glossary 372 References 372 19 Determinants of the Quality and Safety of Food Packaging 377 Agnieszka K. Kawecka and Agnieszka S. Cholewa-Wójcik 19.1 Introduction 377 19.2 Literature Review Concerning Food-Packaging Safety 378 19.3 Packaging Safety Hazards 379 19.4 Legal Requirements for the Safety of Food Packaging 381 19.5 The Process of Ensuring Security – the Supply Chain 384 19.6 Packaging Safety Features and Attributes of Food Packaging 386 19.7 Concluding Remarks 388 Acknowledgments 388 Glossary 388 References 389 Index 393

Read more less

Book SynopsisROLE OF MICROBES IN INDUSTRIAL PRODUCTS AND PROCESSES The book covers recent breakthroughs and highlights the major role microbes play in industrial products and processes. With the advent of industrial biotechnology, microbes became popular as cell factories, and with the recent advancements in recombinant DNA technology, the application of microorganisms in various sectors has increased enormously for the development of various processes and products. Role of Microbes in Industrial Products and Processes covers recent breakthroughs and highlights the major role microbes play in industrial products and processes. It mainly focuses on the bio-refinery concept where bio-energy production and wastewater treatment are done simultaneously using micro-algae. Additionally, this book describes the role of microbes involved in the production of various enzymes, organic acids, and bio-polymers. It also provides detailed insight on modeling and simulation of bioprocess for the production of suga

Read more less

Book SynopsisOILS AND FATS AS RAW MATERIALS FOR INDUSTRY This new volume emphasizes the sources, structure, chemistry, treatment, modification, and potential applications for oils and fats as raw materials in industry. Oils and fats can be used as raw materials in many industries including food and agriculture, as surfactants in laundry detergents and cosmetics, as well as in pharmaceuticals. Moreover, unsaturated vegetable oils are also suitable to form epoxides and hence, are important in the manufacturing of paints and adhesives. Limited sources of petrochemicals and their harmful effects on health and the environment also promote the use of naturally occurring oils and fats as biodiesel after some chemical modification. Moreover, a vast variety of nonedible oils that can be obtained from easily cultivable plant species are receiving great interest from researchers because they not only yield cost-effective products but are also proven as a substrate to promote sustainable research. In thiTable of ContentsPreface xvii 1 Oil and Fats as Raw Materials for Industry: An Introduction 1Sonali Kesarwani, Mukul Kumar, Divya Bajpai Tripathy, Anjali Gupta and Suneet Kumar 1.1 Introduction 2 1.2 Classification of Oils and Fats 4 1.3 Chronology of the Development of Oil and Fats for Industry 11 1.4 Chemistry of Oil and Fats 14 1.5 Properties of Oils and Fats 15 1.6 Applications of Oils and Fats 18 1.7 Challenges 21 1.8 Conclusion 24 2 Biotechnology for Oil and Fat 33Nabya Nehal and Priyanka Singh 2.1 Introduction 34 2.2 Review of Literature 36 2.3 Conclusion 55 3 Sustainability of Oils and Fats Over Petrochemicals 65Swati Chaudhary 3.1 Oils and Fats as Renewable Feedstock 66 3.2 Petrochemicals as Non-Renewable Feedstock 70 3.3 Oils and Fats vs. Petrochemicals 75 3.4 Trends in the Oleochemical Industry 76 3.5 Oleochemicals & Petrochemicals Surfactants 77 3.6 Oleochemicals-Based Products 79 3.7 Conclusion 79 4 Oils and Fats in the Food Industry 85Garima Gupta and Priyanka Singh 4.1 Introduction 86 4.2 Sources of Oils and Fats 88 4.3 Methods of Extraction 92 4.4 Constituents of Fat and Oil 96 4.5 Physical Properties 99 4.6 Chemical Characteristics 102 4.7 Nutritional Properties 104 4.8 Applications 106 5 Oils and Fats as an Environmentally Benign Raw Material for Surfactants and Laundry Detergents 117Subhalaxmi Pradhan, Chandu S. Madankar and Paridhi 5.1 Introduction 118 5.2 History of Laundry Detergent 118 5.3 Raw Materials in Laundry and Detergents 121 5.4 Types of Surfactants 122 5.5 Synthesis Methods 128 5.6 Market Analysis 135 5.7 Environmental Safety 137 5.8 Future Trends 138 5.9 Conclusion 139 6 Oils and Fats as Raw Materials for Cosmetics 145Shilpi Bhatnagar and Shilpi Khurana 6.1 Introduction 145 6.2 Theoretical Aspects of Emollients 146 6.3 Commonly Used Vegetable/Plant Derived Oils 148 6.4 Lanolin and Its Derivatives 151 6.5 Lecithin 152 6.6 Essential Oils 153 6.7 Use of Waxes in Cosmetics 155 6.8 Use of Oils, Fats and Waxes in Lipsticks and Eye Care Products 157 6.9 Cleansing Creams 161 6.10 Oil Shampoo 163 6.11 Conclusion 163 7 Oil and Fats as Raw Materials for Coating Industries 169Monika Kaurav, Kantrol Sahu, Ramakant Joshi, Wasim Akram, Pooja Mongia Raj, Rakesh Raj and Sunita Minz 7.1 Introduction 170 7.2 Vegetable Origin Oils and Fats 171 7.3 Animal Origin Fats & Oils 178 7.4 Various Applications of Oils and Fats in Coating Industry 181 7.5 Regulatory and Safety Issues of Vegetable Oil and Fats Coatings 183 7.6 Patents of Oils and Fats Used for Industrial Coating 184 7.7 Recent Approaches for Coating 185 7.8 Conclusions 189 8 Oil and Fats as Raw Materials as Corrosion Inhibitors and Biolubricants 195Anurag Bapat, Subhalaxmi Pradhan and Chandu S. Madankar 8.1 Introduction 196 8.2 Biolubricants@from Vegetable Oil 205 8.3 Renewable Feedstocks Available in India 216 8.4 Ester-Based Lubricants from Vegetable Origin Oils (Edible and Non-Edible Oil) 219 8.5 Epoxide-Based Lubricants from Vegetable Oil 220 8.6 Conclusion 222 9 Vegetable Oils in Pharmaceutical Industry 231Shruti Mishra, Shubhankar Anand and Achyut Pandey 9.1 Introduction 232 9.2 Olive Oil 233 9.3 Rice Bran Oil 238 9.4 Soybean Oil 240 9.5 Walnut Oil 242 9.6 Sesame Oil 243 9.7 Peanut Oil 246 9.8 Sunflower Oil 248 9.9 Conclusions 251 10 Non-Edible Oils as Biodiesel 267Shilpi Khurana and Shilpi Bhatnagar 10.1 Introduction 267 10.2 Tussle Between Food and Fuel 269 10.3 Non-Edible Oils as Potential Feedstock 270 10.4 Non-Edible Plants as Raw Material 271 10.5 Properties of Non-Edible Oils for Biodiesel as a Future Fuel 276 10.6 Extraction of Non-Edible Oil 278 10.7 Emissions Characteristics of Non-Edible Vegetable Oils 280 10.8 Conclusion 280 11 Ecological and Economic Aspects of Oil and Fats 285Shivang Dhoundiyal, Awaneet Kaur and Md. Aftab Alam 11.1 Introduction 285 11.2 Disparities in Price 290 11.3 Environmental Effects of Oils 293 11.4 Global Trends 298 12 Oils and Fats: Raw Materials for Corrosion Inhibitor 307Smriti Dwivedi and Anita Kushwaha 12.1 Introduction 307 12.2 Essential Oil as Corrosion Inhibitor 309 12.3 Fatty Acids as Corrosion Inhibitors 314 12.4 Copper Corrosion Inhibitor by Fatty Amidine 315 12.5 Palm Oil as Corrosion Inhibitor 315 12.6 Flower Extracts as Corrosion Inhibitor 316 12.7 Fatty Amide Derivatives Used as Corrosion Inhibition of Carbon Steel 317 12.8 Unsaturated Fatty Acid Derived by Microalgae as Corrosion Inhibitor 317 12.9 Other Green Inhibitors 318 12.10 Conclusions 319 References 320 Index 333

Read more less

Book SynopsisTall and supertall building design methods and applicationsâthoroughly revised for the latest advancesThis fully updated guide clearly explains the structural systems, codes, and calculations used in the design and construction of tall and supertall buildings. This new edition has been reconceived to provide more practical and applied information to help you understand the design procedures and code provisions involved. The book discusses the latest versions of relevant codes and standards, including the 2018 IBC, ASCE 7-16, ACI 318, and AISC 360 & 341.Steel, Concrete, and Composite Design of Tall and Supertall Buildings, Third Edition addresses the latest materials, technologies, and construction techniques being used in the field, including the use of BIM for tall buildings and monitoring methods for building movement. Readers will get brand-new case studies encompassing a variety of tall and supertall buildings from North America, Asia, and Euro

Read more less

Book SynopsisBIOMIMICRY MATERIALS AND APPLICATIONS Since the concept of biomimetics was first developed in 1950, the practical applications of biomimetic materials have created a revolution from biotechnology to medicine and most industrial domains, and are the future of commercial work in nearly all fields. Biomimetic materials are basically synthetic materials or man-made materials which can mimic or copy the properties of natural materials. Scientists have created a revolution by mimicking natural polymers through semi-synthetic or fully synthetic methods. There are different methods to mimic a material, such as copying form and shape, copying the process, and finally mimicking at an ecosystem level. This book comprises a detailed description of the materials used to synthesize and form biomimetic materials. It describes the materials in a way that will be far more convenient and easier to understand. The editors have compiled the book so that it can be used in all areas of research, and it showTable of ContentsPreface xi 1 Biomimetic Optics 1Priya Karmakar, Kripasindhu Karmakar, Sk. Mehebub Rahaman, Sandip Kundu, Subhendu Dhibar, Ujjwal Mandal and Bidyut Saha 1.1 Introduction 1 1.2 What is Biomimicry? 4 1.3 Step-by-Step Approach for Designing Biomimetic Optical Materials From Bioorganisms 6 1.3.1 Optical Structure Analysis in Biology 6 1.3.2 The Analysis of Optical Characteristics in Biological Materials 8 1.3.3 Optical Biomimetic Materials Fabrication Strategies 9 1.4 Biological Visual Systems--Animal and Human 10 1.4.1 Simple Eyes 10 1.4.2 Compound Eyes 12 1.4.2.1 Appositional Compound Eyes 12 1.4.2.2 Superpositional Compound Eyes 13 1.5. The Eye’s Optical and Neural Components 15 1.5.1 Cornea 15 1.5.2 Pupils 16 1.5.3 Lens 17 1.5.4 Retina 19 1.6 Application of Biomimetic Optics 20 1.6.1 Hybrid Optical Components are Meant to Resemble the Optical System of the Eye 20 1.6.2 Microlens With a Dual-Facet Design 21 1.6.3 Fiber Optics in Nature 23 1.6.4 Bioinspired Optical Device 24 1.6.4.1 Tunable Lenses Inspired by Nature 24 1.6.4.2 X-Ray Telescope 24 1.6.4.3 Bioinspired Sensors 25 1.7 Conclusion 26 2 Mimicry at the Material-Cell Interface 35Rajiv Kumar and Neelam Chhillar 2.1 Cell and Material Interfaces 36 2.2 Host-Microbe Interactions and Interface Mimicry 38 2.3 Alterations in Characteristics and Mimicking of Extracellular Matrix 41 2.4 Mimicry, Manipulations, and Cell Behavior 43 2.5 Single-Cell Transcriptomics and Involution Mimicry 44 2.6 Molecular Mimicry and Disturbed Immune Surveillance 46 2.7 Surface Chemistry, and Cell-Material Interface 48 2.8 Cell Biology and Surface Topography 50 2.9 3D Extracellular Matrix Mimics and Materials Chemistry 51 2.10 Microbe Interactions and Interface Mimicry 53 2.11 Hijacking of the Host Interactome, and Imperfect Mimicry 56 2.12 Vasculogenic Mimicry and Tumor Angiogenesis 65 3 Bacteriocins of Lactic Acid Bacteria as a Potential Antimicrobial Peptide 83Ajay Kumar, Rohit Ruhal and Rashmi Kataria 3.1 Introduction 83 3.2 Bacteriocins 85 3.3 Lactic Acid Bacteria 86 3.4 Classification of LAB Bacteriocins 87 3.4.1 Class I Bacteriocins or Lantibiotics 87 3.4.1.1 Class Ia 87 3.4.1.2 Class Ib 88 3.4.1.3 Class Ic or Antibiotics 88 3.4.1.4 Class Id 88 3.4.1.5 Class Ie 88 3.4.1.6 Class If 89 3.4.2 Class II Bacteriocins 89 3.4.3 Class III Bacteriocins 89 3.5 Mechanisms of LAB Bacteriocins to Inactivate Microbial Growth 89 3.5.1 Action on Cell Wall Synthesis 90 3.5.1.1 Pore Formation 90 3.5.1.2 Inhibition of Peptidoglycan Synthesis 91 3.5.2 Obstruction in Replication and Transcription 92 3.5.3 Inhibition in Protein Synthesis 92 3.5.4 Disruption of Membrane Structure 92 3.5.5 Disruption in Septum Formation 93 3.6 Antimicrobial Properties of LAB Bacteriocins 93 3.6.1 Antiviral Activity 93 3.6.2 Antibacterial Properties 94 3.6.3 Antifungal Activity 94 3.7 Applications 95 3.7.1 Bacteriocins in Packaging Film 95 3.7.2 Potential Use as Biopreservatives 95 3.7.3 Bacteriocins as Antibiofilm 95 3.7.4 Applications in Foods Industries 96 3.8 Conclusion 96 4 A Review on Emergence of a Nature-Inspired Polymer-Polydopamine in Biomedicine 105Lakshmi Nidhi Rao, Arun M. Isloor, Aditya Shetty and Pallavi K.C. 4.1 Introduction 106 4.2 Structure of PDA 107 4.3 Polydopamine as a Biomedical Material 108 4.4 Polydopamine as a Biomedical Adhesive 109 4.5 Availability of Polydopamine and its Biomedical Applications 110 4.6 Polydopamine Coatings of Nanomaterials 111 4.7 Polydopamine-Based Capsules 112 4.8 Polydopamine Nanoparticles and Nanocomposites 112 4.9 Polydopamine Properties 113 4.9.1 Cell Adhesion 113 4.9.2 Mineralization and Bone Regeneration 114 4.9.3 Blood Compatibility 117 4.9.4 Antimicrobial Effect 117 4.10 Dental Applications 118 4.11 Dental Adhesives 118 4.11.1 Tooth Mineralization 119 4.12 Conclusions 120 5 Application of Electroactive Polymer Actuator: A Brief Review 127Dillip Kumar Biswal 5.1 Introduction 128 5.2 Chronological Summary of the Evolution of EAP Actuator 128 5.3 Electroactive Polymer Actuators Groups 129 5.3.1 Ionic Electroactive Polymers 130 5.3.2 Electronic Electroactive Polymers 131 5.4 Application of Electroactive Polymer Actuators 132 5.4.1 Soft Robotic Actuator Applications 133 5.4.2 Underwater Applications 133 5.4.3 Aerospace Applications 134 5.4.4 Energy Harvesting Applications 135 5.4.5 Healthcare and Biomedical Applications 135 5.4.6 Shape Memory Polymer Applications 136 5.4.7 Smart Window Applications 137 5.4.8 Wearable Electronics Applications 137 5.5 Conclusion 138 6 Bioinspired Hydrogels Through 3D Bioprinting 147Farnaz Niknam, Vahid Rahmanian, Seyyed Mojtaba Mousavi, Seyyed Alireza Hashemi, Aziz Babapoor and Chin Wei Lai 6.1 Introduction 148 6.2 Bioinspiration 150 6.3 3D Bioprinting 151 6.3.1 Inkjet Bioprinting 151 6.3.2 Extrusion Printing 154 6.4 Hydrogels as Inks for 3D Bioprinting 156 6.5 Polymers Used for Bioinspired Hydrogels 157 6.5.1 Alginate 157 6.5.2 Cellulose 159 6.5.3 Chitosan 161 6.5.4 Fibrin 161 6.5.5 Silk 163 6.6 Conclusion 164 7 Electroactive Polymer Actuator-Based Refreshable Braille Displays 169Pooja Mohapatra, Lipsa Shubhadarshinee and Aruna Kumar Barick 7.1 Introduction 170 7.2 Refreshable Braille Display 172 7.3 Electroactive Polymers 173 7.4 EAP-Based Braille Actuator 175 7.5 Conclusions 177 8 Materials Biomimicked From Natural Ones 179Carlo Santulli 8.1 Introduction 179 8.2 Damage-Tolerant Ceramics 182 8.2.1 General Considerations 182 8.2.2 Nacre 183 8.2.3 Tooth Enamel 185 8.3 Protein-Based Materials With Tailored Properties 185 8.3.1 General Considerations 185 8.3.2 Dragline Silk 186 8.3.3 Fish Scales 187 8.4 Polymers Fit for Easy Junction/Self-Cleaning 188 8.4.1 General Considerations 188 8.4.2 Gecko for No-Glue Adhesion 189 8.4.3 Blue Mussel for Development of Specific Adhesives 190 8.4.4 Shark Skin for Functional Surfaces 190 8.5 Recent Prototype Developments on Materials Biomimicked from Natural Ones 191 8.6 Conclusions 192 9 Novel Biomimicry Techniques for Detecting Plant Diseases 199Adeshina Fadeyibi and Mary Fadeyibi 9.1 Introduction 200 9.2 Preharvest Biomimicry Detection Techniques 201 9.2.1 Remote Sensing Technique Approach 201 9.2.2 Machine Vision and Fuzzy Logic Approaches 202 9.2.3 Robotics Approach 203 9.3 Postharvest Biomimicry Detection Techniques 204 9.3.1 Neural Network Approach 204 9.3.2 Support Vector Machine Approach 206 9.4 Prospects and Conclusion 208 10 Biomimicry for Sustainable Structural Mimicking in Textile Industries 215Mira Chares Subash and Muthiah Perumalsamy 10.1 Introduction 215 10.2 Examples of Biomimicry Fabrics 216 10.2.1 Algae Fiber 216 10.2.2 Mushroom Leather 217 10.2.3 Fabric Mimics 219 10.2.4 Bacterial Pigments 219 10.2.5 Orange Fabrics 219 10.2.6 Protein Couture 221 10.2.7 Natural Fiber Fabrics 221 10.3 Fabric Production from Biomaterial 223 10.3.1 Soy Fabric 223 10.3.2 Cotton Fabric 224 10.3.3 Supima Fabric 224 10.3.4 Pima Fabric 225 10.3.5 Wool Fabric 226 10.3.6 Hemp Fabric 227 10.4 Current Methods of Biomimicry Materials 228 10.5 Future of Biomimicry 229 10.6 Benefits of Biomimicry 229 10.6.1 Sustainability 229 10.6.2 Perform Welt 229 10.6.3 Energy Saving 230 10.6.4 Cut-Resistant Costs 230 10.6.5 Eliminate Waste 230 10.6.6 New Product Derivation 230 10.6.7 Disrupt Traditional Thinking 230 10.6.8 Adaptability to Climate 231 10.6.9 Nourish Curiosity 231 10.6.10 Leverage Collaboration 231 10.7 Conclusion 231 References 232 Index 235

Read more less

Book SynopsisTranscriptional Regulation of Flesh Fruit Development and Ripening Understand the critical factors in fruit development with this up-to-date guide Fruit is an essential part of the human diet, and fruit production has never been more central to global human nutrition and public health. Fruit ripening is a vital stage in the emergence of nutrient-rich food, and modifications to the fruit development process can impact flavor, texture, nutritional value, and more. The process of ripening is controlled by nearly sixty transcription factors (TFs), a proper understanding of which is therefore crucial to regulating fruit quality and competing in the global food marketplace. Transcriptional Regulation of Flesh Fruit Development and Ripening is a comprehensive introduction to recent developments in the study of fruit ripening, focusing especially on these transcription factors. It details the major families of transcription factors and their properties, as well as providing methods for screeniTable of ContentsPreface x 1 Overview of the Transcriptional Regulation of Flesh Fruit Development and Ripening 1 1.1 Introduction 1 1.2 TFs Regulate Fruit Development and Ripening 1 1.2.1 Overview 1 1.2.2 Model Plant Species for Studying the Transcriptional Regulation of Fruit Development and Ripening 2 1.2.3 TF Families that Regulate Fruit Development and Ripening 3 1.2.3.1 MADS-box Family Regulates Fruit Ripening 3 1.2.3.2 NAC Family Regulates Fruit Ripening 5 1.2.3.3 ERF Family Regulates Fruit Ripening 6 1.2.3.4 ARF Family Regulates Fruit Ripening 8 1.2.3.5 SBP Family Regulates Fruit Ripening 8 1.2.3.6 HD-ZIP Family Regulates Fruit Ripening 9 1.2.4 Relationships among TF Families 9 1.3 Methods of Screening and Identifying Ripening-related TFs 10 References 11 2 Screening Method for the Identification and Characterization of Transcription Factors Regulating Flesh Fruit Development and Ripening 17 2.1 Bioinformatics 17 2.1.1 Overview 17 2.1.1.1 Introduction 17 2.1.1.2 Stages of Development 18 2.1.1.3 Brief Introduction to the Development of Bioinformatics 19 2.1.1.4 Research Direction 20 2.1.1.5 Technical Methods 23 2.1.1.6 Others 24 2.1.2 Expression Profile Analysis 24 2.1.2.1 Gene Expression Profile 24 2.1.2.2 Acquisition of Gene Expression Profile 25 2.2 Virus-induced Gene Silencing (VIGS) 26 2.2.1 The Basic Principle of VIGS 27 2.2.2 The Methods for VIGS 28 2.2.2.1 Types of VIGS Viral Vectors 28 2.2.2.2 Infection Methods for VIGS 30 2.2.3 Application of VIGS 31 2.3 Transgenic Technology 33 2.3.1 Plant Transgenic Technology 33 2.3.1.1 Concept 33 2.3.1.2 Methods 33 2.3.2 Application of Transgenic Technology 36 2.3.2.1 Transcription Factors and Transgenic Technology 36 2.3.2.2 Application of Transgenic Technology in Climacteric Fruits 37 2.3.2.3 Application of Transgenic Technology in Nonclimacteric Fruits 39 2.3.2.4 Application of Transgenic Technology in Other Plants 39 2.3.3 Development of New Technologies 40 2.4 Gene Editing 40 2.4.1 Concept 40 2.4.2 Principles 41 2.4.2.1 ZFN Technology 41 2.4.2.2 TALEN Technology 42 2.4.2.3 CRISPR-Cas System 43 2.4.3 Methods 45 2.4.3.1 Construction of ZFN Expression Vectors 45 2.4.3.2 Construction of TALEN Expression Vectors 45 2.4.3.3 Construction of CRISPR/Cas9 Expression Vector 49 2.4.4 Application 51 References 53 3 MADS-box Transcription Factors Necessary for Flesh Fruit Development and Ripening 62 3.1 Introduction 62 3.2 MADS-box Gene Classification 62 3.3 Motifs of the MADS-box Genes 63 3.4 Functional Form of MADS-box Proteins 65 3.5 Functions of the MADS-box Family 65 3.5.1 The Role of MADS-box Genes in Flower Development 65 3.5.1.1 Control of Flowering Time 69 3.5.1.2 Regulation of Ovule Development 69 3.5.2 The Regulation of Fruit Ripening by MADS-box Transcription Factors 71 3.5.2.1 The Effect of Tomato RIN on Fruit Ripening 72 3.5.2.2 The Effect of FRUITFULL on Tomato Fruit Ripening 78 3.5.2.3 The Effect of Tomato TAGL1 on Fruit Ripening 81 3.5.2.4 The Effect of Tomato MADS1 on Fruit Ripening 81 3.5.2.5 The Role of Other Tomato MADS-box Transcription Factors in Formation of the Pedicel Abscission Zone (AZ) and Fruit Ripening 81 3.5.2.6 Studies of the Regulation of MADS-box Transcription Factors in Ripening in Banana 83 3.5.2.7 Studies of the Regulation of MADS-box Transcription Factors in Ripening in Other Fruit 85 References 85 4 NAC Transcription Factor Family Regulation of Flesh Fruit Development and Ripening 92 4.1 Introduction 92 4.2 Overview of the Plant NAC Family TFs 92 4.2.1 Origin of the NAC Family TFs 93 4.2.2 Classification of NAC TFs 95 4.2.3 Localization of the NAC TFs 95 4.2.4 Structure of NAC TFs and the Mechanism of Their Functions 96 4.2.5 Regulation of the Expression of NAC TFs 99 4.2.5.1 The Regulation of NAC Gene Expression by miRNA 99 4.2.5.2 Regulation of NAC TFs at the Protein Level 100 4.3 NAC Family TFs Regulate Fruit Ripening 100 4.3.1 NAC Family TFs Regulate Tomato Fruit Ripening 100 4.3.2 CpNAC1/3 Is Involved in Regulating the Ripening of Papaya 107 4.3.3 NAC Family TFs Are Involved in Fruit Deastringency in Persimmon 107 4.3.4 NAC Family Transcription Factors Regulate Peach Fruit Ripening 108 4.3.5 NAC Family Transcription Factors Regulate the Ripening of Kiwifruit 109 4.3.6 EjNAC1 Regulates Lignin Biosynthesis in Loquat Fruit 110 4.3.7 NAC Family TFs Are Involved in Climacteric Fruit Ripening in Pyrus Ussuriensis 111 4.3.8 The Function of NAC Family TFs in Banana Fruit Ripening 111 4.3.9 FcNAC1 and FaRIF Are Involved in Pectin Metabolism during Ripening of Strawberry Fruit 114 4.3.10 The Interaction between LcNAC13 and LcR1MYB1 Regulates Anthocyanin Biosynthesis in Litchi Fruit 114 4.3.11 The Role of NAC Family Transcription Factors in Apple Fruit Ripening 114 References 115 5 Role of ERF Transcription Factors in Flesh Fruit Development and Ripening 122 5.1 Summary of the ERF Family 122 5.2 Biological Functions of the ERF Family 125 5.3 The Roles of ERF Family TFs in Fruit Ripening 130 References 134 6 The ARF Side of the Fruit Tuning of Flesh Fruit Development and Ripening 138 6.1 Introduction 138 6.2 Overview of the ARF Family 138 6.2.1 Discovery of ARF 138 6.2.2 Structure of ARF Proteins 140 6.2.3 Gene Structure and Phylogenetic Analysis of ARFs 141 6.2.4 Expression Patterns of ARF Genes 144 6.3 Biological Functions of the ARF Family 145 6.3.1 Current Research Status of ARFs in Arabidopsis thaliana 146 6.3.2 Current Research Status of ARFs in Rice (Oryza Sativa) 148 6.3.3 Current Research Status of ARFs in Tomato (Solanum lycopersicum) 149 6.4 Mechanism of ARF Function 150 6.4.1 ARF–Aux/IAA Binding Mechanism 150 6.4.2 Mechanism for the Role of ARFs in Auxin Signal Transduction 151 6.5 Research Progress on the Function of ARF Family Transcription Factors in Plants 151 6.5.1 Research Progress on the Role of ARF Family Transcription Factors in Tomato Fruit Development and Ripening 153 6.5.2 Research Progress of ARF Family Transcription Factors in Fruits of Other Species 159 References 162 7 HD-ZIPs Are Involved in Flesh Fruit Development and Ripening 169 7.1 Introduction 169 7.2 Structure of HD-Zip Genes 169 7.3 HD-Zip Gene Classification 170 7.4 Mechanism of Action of HD-Zip Transcription Factors 172 7.5 Functions of the HD-Zip Family 172 7.5.1 HD-Zip Class I 172 7.5.2 HD-zip Class II 177 7.5.3 HD-zip Class III 178 7.5.4 HD-zip Class IV 180 7.6 Prospects 181 References 182 8 SBP-box Transcription Factors and Flesh Fruit Development and Ripening 188 8.1 Research Progress on Plant SBP Family Transcription Factors 188 8.1.1 Origin and Development of the SBP-box Gene Family 189 8.1.2 Structure of SBP Family Transcription Factors 189 8.1.3 Evolutionary Analysis of the SBP Gene Family 191 8.1.4 Regulation of the SBP-box Gene Family 192 8.1.5 Biological Functions of the SBP-box Gene Family 194 8.1.5.1 Role of SBP Transcription Factors in Environmental Signal Response 194 8.1.5.2 Roles of SBP Transcription Factors in Flower Formation and Development 195 8.1.5.3 Roles of SBP Transcription Factors in Leaf Morphogenesis 197 8.1.5.4 Other Roles of SBP Transcription Factors 199 8.2 Research Progress on LeSPL-CNR 200 8.2.1 Discovery and Development of LeSPL-CNR 200 8.2.2 Biological Functions of LeSPL-CNR with Cnr Mutant 201 8.2.3 LeSPL-CNR and Epigenetic Regulation 201 8.2.4 Reevaluated the CNR Function by CRISPR/Cas9 Genome Mutation Technique 203 8.2.5 Regulatory Networks between Transcription Factors 204 8.3 Prospects 205 References 206 Index 211

Read more less

Book SynopsisWine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception. It includes both table wines and fortified wines, such as Sherry, Port and the newly added Madeira, as well as other special wines.Trade Review“This book is a delight to read. It is well produced, contains a wealth of detailed and interesting information, and good use is made of figures and, especially, tables. The authors are clearly very enthusiastic about their subject and the book is so well-written one can open it anywhere, start reading, and be instantly captivated. This book is essential reading for any chemist interested in wine (and who is not?) or in flavour chemistry in general.” (Chromatographia, 1 August 2013)Table of ContentsPreface to the Second Edition xv Preface to the First Edition xvii 1 Introduction 1 1.1 Scope of the book 1 1.2 Historical background 2 1.3 Wine flavour 3 1.4 Wine colour 6 1.5 Vinification 6 1.5.1 Vinification process 8 Pre-fermentation 9 Fermentation 15 Post-fermentation 17 1.5.2 Red wines 22 Pre-fermentation 22 Fermentation 23 Post-fermentation 24 1.5.3 White wines 25 Pre-fermentation 26 Fermentation 27 Post-fermentation 28 1.5.4 Specialized wines 28 Rosé wines 28 Wines made from organically farmed grapes 29 Wines with added resin 30 Wines with low alcohol content 31 Sweet wines 31 Sparkling wine in Champagne 32 Sparkling wine by other methods 33 Wines by carbonic maceration 34 Wines by thermovinification 34 Wines matured Sur Lie 35 1.5.5 Fortified wines 35 Port wine 36 Sherry 38 Madeira 40 1.6 Physiological effects 42 1.6.1 Attributed negative effects 43 1.6.2 Wine ethyl alcohol (ethanol) 43 1.6.3 Effects of phenols 45 Resveratrol 46 Bibliography 48 2 Grape Varieties and Growing Regions 53 2.1 Wine grapes 53 2.2 Vine plant characteristics 56 2.3 Soil, climate and ripeness 57 2.3.1 Soil 57 2.3.2 Climate 58 2.3.3 Ripeness 64 2.4 Grape growing regions of the world 65 2.4.1 World wine production 65 2.4.2 Regions 66 2.5 Chemical composition of grapes, must and finished wines 71 2.5.1 Grapes and must 71 2.5.2 Finished wine 79 2.6 Quality control and classification of wines 79 2.6.1 France 79 2.6.2 Germany 82 2.6.3 Italy 83 2.6.4 Spain 84 2.6.5 Australia 84 2.6.6 USA 85 2.6.7 Quality control systems in the European Union 86 Bibliography 87 3 Basic Taste and Stimulant Components 89 3.1 Introduction 89 3.2 Basic taste perception 90 3.2.1 Role of taste 90 3.2.2 Taste perception mechanism 91 3.3 Ethyl alcohol 92 3.3.1 Measurement of ethyl alcohol content in wines 93 3.3.2 Measurement of sugar content in musts and wines 94 Brix scale 94 Baumé and Oeschele scales 96 Prediction of alcohol content in the finished wine 96 3.3.3 Sugar content of grapes and must 97 3.3.4 Chaptalization 98 3.4 Acidity 99 3.4.1 Contents of organic acids 100 3.4.2 Measurement of acid content 104 3.4.3 Acid taste 105 3.5 Sweetness 109 3.5.1 Chemical structure of sugars 109 3.5.2 Content/sweetness 109 3.6 Bitterness, astringency and mouthfeel 113 3.6.1 Basic chemistry 113 Non-flavanoids 113 Flavan-3-ols 114 Flavonoids 116 Anthocyanins 117 3.6.2 Basic technology 118 Location of polyphenols in grapes 118 Use of the term ‘tannins’ and their classification 119 Grape tannins 120 Quantifying methods 121 HPLC measurements 122 Other methods 123 Analyses in grapes and during wine-making 124 3.6.3 Bitter constituents 127 White wines 127 Red wines 127 3.6.4 Astringency 127 3.6.5 Mouthfeel 128 3.7 Colouring matter 129 3.7.1 Colour of red wines 129 3.7.2 Colour of white wines 132 3.8 Other constituents 134 3.8.1 Sulfur dioxide 134 Basic chemistry 135 Technical use 135 Taste effects 136 3.8.2 Carbon dioxide 136 Formation and handling of CO 2 137 Sensory factors 137 3.8.3 Oxygen 138 Basic chemistry 138 Oxygen content in wines 139 Effect of oxygen on wine 141 3.9 Changes in maturation 142 3.9.1 ‘In-barrel’ ageing 143 Vats 143 Extraction from barrels 144 Oxidation in barrels 145 3.9.2 ‘In-bottle’ ageing 146 3.9.3 Oxidation–reduction (redox) potential 146 General 147 Nernst equation 147 Redox potentials in wine 148 Redox potentials during vinification 149 Bibliography 150 4 Volatile Components 155 4.1 General 155 4.1.1 Sensory perception 156 4.1.2 Partition coefficients 158 4.1.3 Threshold flavour/odour levels 161 Units 163 Consistency of threshold odour levels 164 Threshold level difference between sniffing and tasting 164 Threshold levels in solutions of dissolved substances in water and in beverages 166 Relationship of threshold values to partition coefficients 168 Volatile compound concentration in the vapour phase 170 4.1.4 Flavour/odour descriptions 173 Use of word descriptions 173 Intensity of flavour/odour 175 4.2 Volatile compounds detected in wines 175 4.2.1 Types of aroma in volatile compounds 178 4.2.2 Stereochemical effects in aroma volatile compounds 180 4.3 Contents and sensory evaluation data 180 4.3.1 Esters 180 Structure 181 Presence in wines 181 Flavour characteristics 182 4.3.2 Aldehydes 189 Presence in wine 189 Flavour characteristics 190 4.3.3 Ketones 190 Presence in wines 190 Flavour characteristics 190 4.3.4 Acetals 196 4.3.5 Alcohols 197 Presence in wines 197 Flavour characteristics 201 4.3.6 Lactones and furanones 201 Molecular structures 201 Presence in wines 205 Flavour characteristics 207 4.3.7 Acids 207 Presence in wines 207 Flavour characterisitcs 208 4.3.8 Nitrogeneous compounds 208 4.3.9 Phenols 209 Presence in wines 209 Flavour characteristics 209 4.3.10 Terpenes 209 Chemical structure 209 Presence in grapes/wines 213 Flavour characteristics 215 4.3.11 Pyrazines 216 Chemical structure 216 Presence in grapes/wines 216 Flavour characteristics 216 4.3.12 Sulfur compounds 219 Chemical structure 219 Presence in wines 219 Flavour characteristics 220 4.4 Changes during maturation 221 4.4.1 Fermentation and storage of wines ‘in-vat (tank)’ and ‘in-barrel (cask)’ 221 Fermentation 221 Storage 222 4.4.2 ‘In-bottle’ ageing 224 Changes in ester content 225 Substances produced by carbohydrate degradation 225 Sulfur compounds 225 Changes in terpenoids 225 Formation of substances from carotene breakdown 226 4.5 Aroma detection and quantification 227 4.5.1 Gas chromatography 227 4.5.2 Sample preparation 228 4.5.3 Olfactometry 230 4.6 Chemical structure and physical properties 231 Bibliography 231 5 Wine Tasting Procedures and Overall Wine Flavour 239 5.1 Wine tasting 239 5.2 Wine tasting procedure 241 5.2.1 Tasting glass 241 5.2.2 Serving 243 5.2.3 Visual 243 5.2.4 Smell 244 5.2.5 Flavour 246 5.2.6 Interactions 247 5.2.7 Astringency 248 5.2.8 Judging the wine 249 5.2.9 Reasons for wine tasting 250 Sensory analysis 250 Quality tastings 251 Identifying wines by tasting 251 Sensory analyses used in research 252 Consumer tasting 252 Analytical tasting 253 5.2.10 Wine tasting information and analysis 254 Statistical analysis 254 5.3 Factors influencing sensory perception 256 5.3.1 Threshold and sensitivity 257 5.3.2 Vocabulary 258 5.4 Balance of taste sensations in wine 258 5.5 Wine aromas 259 5.5.1 Odour/aroma classification 261 5.5.2 Aroma/odour characteristics of wines from particular grape varieties 262 5.5.3 Variants in Cabernet Sauvignon wine flavour 270 5.5.4 Variants of Chardonnay wine flavour 271 5.5.5 Flavour description of some other commercial wines 273 5.5.6 Off-odours and taints 274 Cork taint 275 Mousiness 278 Ethylphenols 279 5.6 Wine and food flavour 279 5.7 Aroma indices and statistical methods 282 5.7.1 Flavour unit concept 282 5.7.2 Odour activity unit 284 5.7.3 Multivariate and other statistical procedures 285 Bibliography 288 6 Sherry, Port and Madeira 291 6.1 Introduction 291 6.1.1 Sherry introduction 291 6.1.2 Port introduction 292 6.1.3 Madeira introduction 292 6.1.4 Comparisons between fortified wines 293 6.1.5 Ethyl alcohol – sensory effect 294 6.1.6 Ethyl alcohol – chemical effect 295 6.1.7 Sweetness 295 6.2 Sherry 295 6.2.1 Wine producers 296 6.2.2 Commercial wine styles 296 6.2.3 Wine writers’ comments 297 6.2.4 Grapes and must 297 6.2.5 Base wine 298 6.2.6 Maturation 299 6.2.7 Maturation changes under flor 299 6.2.8 Maturation changes without flor 301 6.2.9 Maturation with and without flor 302 6.2.10 Volatile compounds 302 6.2.11 Changes during maturation in phenolic compound content 309 6.3 Port wine 311 6.3.1 Port wine producers 311 6.3.2 Commercial Port wine styles 312 6.3.3 Wine writers’ comments 313 6.3.4 Grapes and must 314 6.3.5 Fermentation and base Port wine 315 6.3.6 Port wine compared to red table wine 317 6.3.7 Maturation 318 6.3.8 Colour changes during maturation 318 6.3.9 Volatile changes during maturation 322 6.4 Madeira 327 6.4.1 Madeira wine producers 327 6.4.2 Commercial Madeira wine styles 327 6.4.3 Wine writers’ comments 328 6.4.4 Sensory properties 328 6.4.5 Grapes and must 328 6.4.6 Base wines maturation 329 6.4.7 Volatile compounds 330 Bibliography 335 7 Formation Pathways in Vinification 341 7.1 Introduction 341 7.2 Process variables in vinification 342 7.2.1 Grapes 342 7.2.2 Yeast strain 344 7.2.3 Malo-lactic organisms 347 7.2.4 Temperature 347 Standard operating temperature 347 Thermovinification 348 7.2.5 Clarification procedures 349 7.2.6 Nutrient medium in fermentation 349 7.2.7 Maceration 351 7.3 Production of ethyl alcohol 351 7.4 Production of individual groups of compounds 352 7.4.1 Esters 352 7.4.2 Aldehydes 353 7.4.3 Ketones 354 7.4.4 Acetals 354 7.4.5 Higher alcohols 355 7.4.6 Furanones and lactones 356 7.4.7 Acids 357 7.4.8 Amines 357 7.4.9 Phenols (volatile) 357 7.4.10 Terpenes 359 7.4.11 Pyrazines 360 7.4.12 Sulfur compounds 360 7.5 Noble Rot 362 Bibliography 364 Appendix I 367 I. 1 Chemical formulae nomenclature 367 I.. 1 Nomenclature for a homologous series of compounds (Greek number/word system) 367 I.1. 2 System for substituent groups (derivatives) 368 I.1. 3 System for substituting in long-chain compounds 368 I.1. 4 System for characterizing esters 368 I.1. 5 System for characterizing unsaturated compounds 369 I.1. 6 Systems for esters, thiols and thio-compounds 369 I.1. 7 Miscellaneous IUPAC recommendations 369 I.1. 8 Alternative chemical names 369 I.1. 9 Numbering systems for ring compounds 370 I.1.10 Trivial and common names for derivative alkanes and other compounds 370 I.1. 11 General 371 I. 2 Stereochemistry 371 I.2. 1 Enantiomers 371 Optical activity 372 Chirality 373 Occurrence of enantiomers 375 I.. 2 Geometrical (stereo-) isomers 375 I.2. 3 Tautomerism 376 I. 3 Chemistry of the oxidation of organic compounds 377 I.3. 1 Auto- and enzymatic oxidation of lipids 378 I.3. 2 Oxidation–reduction of alkyl alcohols and aldehydes 379 I.. 3 Oxidation of phenolic compounds 380 Oxidation of procyanidins 383 Oxidation of non-flavanoid phenolic compounds 383 General 384 I.3.4 Oxidation–reduction (redox) potentials 384 I. 4 Estimation of partition coefficients of volatile compounds in air/water 386 I. 5 Grape varieties and cultivars 389 Appendix II 395 II. 1 Units 395 II.2 Data sources 395 Tables of molecular formulae, weight and physical properties for each group of volatile compounds found in wine –Volatile esters 396 –Volatile aldehydes 399 –Volatile ketones 400 –Volatile alcohols 401 –Volatile furanones/lactones 402 –Volatile acids 403 –Volatile phenols 404 –Volatile terpenes 404 –Volatile methoxy pyrazines 405 –Volatile sulfur compounds 405 Index 407

Read more less

Book SynopsisIn recent years, the role of plant secondary metabolites as protective constituents in the human diet has been a growing area of research. Unlike the traditional vitamins, they are not essential for short-term wellbeing, but there is increasing evidence that modest long-term intakes can have favourable impacts on the incidence of cancers and many chronic diseases, including cardiovascular disease and type II diabetes, which are occurring in Western populations with increasing frequency. This book covers the latest science on the metabolism and potential health benefits of teas, cocoa, coffee and their extracts in the human diet. From an opening chapter tracing the origins of teas, cocoa and coffee as beverage, the book proceeds to explore the phytochemical content of coffee, cocoa and the various types of tea. The bioavailability of secondary metabolites from each of the beverages is then considered in depth, and related directly to their health benefits. Embracing the full range oTrade Review“Overall, this book is packed with interesting information, resulting from the lifetime’s work of some of the editors.” (Chromatographia., 17 April 2014) “As such the book would serve as an excellent introduction for scientists wanting to transfer into the area, or as a useful state of the art overview for those in the field. Highly recommended.” (Chemistry & Industry, 1 July 2012) “Additionally, this text should be included in all college and university science and medical libraries, as there are no comparable up-to-date treatises on the health benefits, composition, and bioavailability of teas, coffee, and cocoa.” (HerbalGram, 2012) “Highly recommended. Lower-division undergraduates through professionals and general readers interested in human medicine, natural health, or plant biology.” (Choice, 1 May 2012)Table of ContentsContributors ix 1 The Origins of Tea, Coffee and Cocoa as Beverages 1 Timothy J. Bond 1.1 Introduction 1 1.2 The beverages in question 1 1.3 Discoveries – myth and legend 2 1.3.1 Tea 3 1.3.2 Coffee 4 1.3.3 Cacao products 5 1.4 Global domination begins 8 1.4.1 Tea – overland and a race by sea 9 1.4.2 Coffee – from persecution to epitomising the protestant work ethic 13 1.4.3 Chocolate – from lying down . . . to sitting up 14 1.5 From foreign fancies to the drinks of the masses 15 1.6 Tea, coffee and chocolate ‘go public’ 18 1.7 Opinion is divided on the merits of the three beverages 19 1.8 Tea, coffee and chocolate – the future 22 References 22 2 Purine Alkaloids: A Focus on Caffeine and Related Compounds in Beverages 25 Michael E.J. Lean, Hiroshi Ashihara, Michael N. Clifford and Alan Crozier 2.1 Introduction 25 2.2 Occurrence of purine alkaloids 26 2.3 Biosynthesis of purine alkaloids 27 2.4 Degradation of purine alkaloids 27 2.5 Decaffeinated tea and coffee 29 2.6 Metabolism of caffeine by humans 31 2.7 Effects of caffeine consumption on human health 33 2.7.1 Biochemical and biological actions of caffeine 34 2.7.2 Mental performance enhancement 37 2.7.3 Physical performance enhancement 37 2.7.4 Caffeine toxicity 38 2.7.5 Tolerance, withdrawal and dependence 39 2.7.6 Caffeine in pregnancy 39 2.7.7 Toxicity in other species 40 2.8 Summary 40 References 40 3 Phytochemicals in Teas and Tisanes and Their Bioavailability 45 Michael N. Clifford and Alan Crozier 3.1 Introduction 45 3.2 Phytochemical content of teas and tisanes 45 3.2.1 Camellia teas 45 3.2.2 Yerba mat´e tea 54 3.2.3 Itadori tea 58 3.2.4 Rooibos tea 59 3.2.5 Honeybush tea 59 3.2.6 Chamomile tea 62 3.2.7 Hibiscus tea 62 3.2.8 Fennel tea 63 3.2.9 Anastatica tea 63 3.2.10 Ficus tea 66 3.3 Bioavailability – absorption, distribution, metabolism and excretion 66 3.3.1 Green tea 68 3.3.2 Black tea 77 3.3.3 Itadori tea 80 3.3.4 Rooibos tea 81 3.3.5 Honeybush tea 84 3.3.6 Hibiscus tea 85 3.3.7 Fennel tea 85 3.3.8 Other teas 87 3.4 Summary 87 References 88 4 Teas, Tisanes and Health 99 Diane L. McKay, Marshall G. Miller and Jeffrey B. Blumberg 4.1 Introduction 99 4.2 Black, oolong and green tea (C. sinensis) 100 4.2.1 Black tea 100 4.2.2 Oolong tea 107 4.2.3 Green tea 109 4.3 Other teas and tisanes 116 4.3.1 Yerba mat´e (Ilex paraguariensis) 116 4.3.2 Itadori (Polygonum cuspidatum) 118 4.3.3 Chamomile (Chamomilla recutita L.) 119 4.3.4 Hibiscus (Hibiscus sabdariffa L.) 120 4.3.5 Rooibos (Aspalathus linearis) 126 4.3.6 Honeybush (Cyclopia intermedia) 128 4.4 Summary and conclusions 130 References 131 5 Phytochemicals in Coffee and the Bioavailability of Chlorogenic Acids 143 Angelique Stalmach, Michael N. Clifford, Gary Williamson and Alan Crozier 5.1 Introduction 143 5.2 Harvesting coffee beans, roasting and blending 144 5.3 Phytochemicals in coffee 144 5.3.1 Effects of roasting on the phytochemical content of coffee beans 149 5.3.2 Chlorogenic acid intake and coffee consumption 154 5.4 Bioavailability of coffee chlorogenic acids in humans 155 5.4.1 Studies involving volunteers with and without a functioning colon 156 5.5 Conclusions 164 References 164 6 Coffee and Health 169 Gary Williamson 6.1 Introduction 169 6.2 Antioxidant status 170 6.2.1 Effect of coffee consumption on antioxidant status: epidemiological and cohort studies 179 6.2.2 Effect of coffee consumption on antioxidant status: intervention studies 179 6.3 Diabetes 180 6.3.1 Effect of coffee consumption on diabetes risk: epidemiological and cohort studies 180 6.3.2 Effect of coffee consumption on diabetes risk: intervention studies 182 6.4 Cardiovascular disease 183 6.4.1 Effect of coffee consumption on cardiovascular risk: epidemiological and cohort studies 183 6.4.2 Effect of coffee consumption on cardiovascular risk: intervention studies 184 6.5 Effect of coffee on inflammation 186 6.6 Effect of coffee consumption on cancer risk 186 6.6.1 Effect of coffee consumption on cancer risk: epidemiological and cohort studies 186 6.6.2 Effect of coffee consumption on cancer risk: intervention studies 188 6.7 Summary 188 References 188 7 Phytochemicals in Cocoa and Flavan-3-ol Bioavailability 193 Francisco Tomas-Barberan, Gina Borges and Alan Crozier 7.1 Introduction 193 7.2 Phytochemicals in cocoa 194 7.2.1 Purine alkaloids, theobromine and caffeine 194 7.2.2 Flavan-3-ols 194 7.2.3 Phenolic acid derivatives 196 7.2.4 Minor phytochemicals 197 7.3 Bioavailability of cocoa flavan-3-ols 198 7.3.1 Background 198 7.3.2 Flavan-3-ol monomers 200 7.3.3 Procyanidins 210 7.4 Conclusions 212 References 213 8 Cocoa and Health 219 Jennifer L. Donovan, Kelly A. Holes-Lewis, Kenneth D. Chavin and Brent M. Egan 8.1 Introduction 219 8.2 Composition of cocoa products 220 8.3 Worldwide consumption of cocoa and its contribution to flavonoid intake 222 8.4 Epidemiological and ecological studies of cocoa 222 8.5 Cocoa effects on vascular endothelial function and platelet activity 224 8.6 Cocoa and hypertension 227 8.7 Antioxidant and anti-inflammatory effects of cocoa 229 8.8 Effects of cocoa consumption on lipid and lipoprotein metabolism 232 8.9 Cocoa effects on insulin sensitivity 233 8.10 Cocoa effects on cerebral blood flow and neurocognitive functioning 234 8.11 Potential negative health effects of cocoa consumption 237 8.11.1 Obesity 237 8.11.2 Testicular health 237 8.11.3 Acne 238 8.11.4 Dental caries 238 8.12 Effects of consumption of cocoa with milk or other foods 238 8.13 Conclusions 239 References 240 Index 247 A color plate section falls between pages 6 and 7

Read more less

Book SynopsisThis popular text, now in a third edition, offers readers a vivid perspective on the cultural and social complexities of food practices and the current food system. Synthesizing insights from the multidisciplinary field of food studies, this book engages readers’ curiosity by highlighting the seeming paradoxes of food: how food is both individual and social, reveals both distinction and conformity, and, in the contemporary era, seems to come from everywhere but nowhere in particular. Each chapter begins with an intriguing case study and ends with suggested resources and activities. Chapter topics include identity, restaurants and food media, health, marketing, industrialization, global food, surplus and scarcity, and social change. Updates and enhancements in this edition reflect new scholarly insights into how food is involved in social media, social movements, and the COVID-19 pandemic. Throughout, the book blends concepts and empirical accounts to address the central issues of culture, structure, and social inequality. Written in a lively, accessible style, this book provides students with an unrivalled and multifaceted introduction to this fascinating aspect of social life.Trade Review“The third edition of Food & Society builds on the considerable strengths of its predecessors to compass a lively, accessible, and engaging journey through how and why we eat the ways we do. Its classroom exercises and supplementary reading suggestions help it earn its place as an anchor text for undergraduate introductions to the food system.”Raj Patel, University of Texas “I have used this book with over a thousand undergrads. Its orientation around paradoxes provides just the right critical lens to rethink all that readers normally take for granted about food, while never letting them forget that eating habits are part of larger systems of power and inequality.”Charlotte Biltekoff, University of California “This engaging book considers the often conflicting relationships between stakeholders across the food system. Approachable case studies that include donuts, beer, and antibiotics illustrate that there are complex social structures that impact our relationship to food.”Beth Forrest, Culinary Institute of America “The third edition of this book maintains its position as a principal introduction to food studies. This edition contains a greater awareness of the global food system as revealed to many through the COVID-19 pandemic, and offers an updated discussion of the wider role of food labels and their connection to important social movements.”Cultural Sociology Praise for the Second Edition: “Food & Society gives us a fascinating introduction to the issues in food studies of greatest current concern. This exceptionally well-researched book explains why food matters so much and why it generates such intense controversy. The book may be aimed at students, but anyone interested in food issues will have much to learn from the paradoxes it presents.”Marion Nestle, New York UniversityTable of Contents1 Principles and Paradoxes in the Study of Food 2 Food and Identity: Fitting In and Standing Out 3 Food as Spectacle: The Hard Work of Leisure 4 Nutrition and Health: Good to Eat, Hard to Stomach 5 Branding and Marketing: Governing the Sovereign Consumer 6 Industrialization: The High Costs of Cheap Food 7 Global Food: From Everywhere and Nowhere 8 Food Access: Surplus and Scarcity 9 Food and Social Change: The Incremental Revolution

Read more less

Book Synopsis'Real science can be far stranger than science fiction, and much more satisfying'Will artificial intelligence outsmart us?Is there other intelligent life in the universe?Throughout his extraordinary career, Stephen Hawking expanded our understanding of the universe and unravelled some of its greatest mysteries. Will Artificial Intelligence Outsmart Us? considers the threat of artificial super-intelligence - as well as the likelihood of intelligent life beyond our planet.'Modest, profound and sometimes very funny' Sunday TimesBrief Answers, Big Questions: this stunning paperback series offers electrifying essays from one of the greatest minds of our age, taken from the original text of the No. 1 bestselling Brief Answers to the Big Questions.

Read more less

Book SynopsisMomentum Press's new Computational Materials Science and Engineering Series will focus on both classic and innovative modeling algorithms for computer-aided materials analysis as well as typical applications for each modeling technique. This book in the series will focus on computer modeling techniques for precipitation phenomena in materials undergoing phase transition from one state to another, with a focus on the sharp-interface limit model. Readers will find coverage on: Statistical Theory of Phase Transformation Solid-State Nucleation Multiparticle Precipitation Kinetics - using both numerical Kampmann-Wagner Model and the SFFK Model A comparison of growth kinetics using different models

Read more less

Book SynopsisNuclear Magnetic Resonance (NMR) has proved to be a uniquely powerful and versatile tool for analyzing and characterizing chemicals and materials of all kinds. This book focuses on the latest developments and applications for "solid-state" NMR, which has found new uses from archaeology to crystallography to biomaterials and pharmaceutical science research. The book will provide materials engineers, analytical chemists, and physicists, in and out of lab, a survey of the techniques and the essential tools of solid-state NMR, together with a practical guide on applications. In this concise introduction to the growing field of solid-state nuclear magnetic resonance spectroscopy the reader will find: Basic NMR concepts for solids, including guidance on the spin-1/2 nuclei concept Coverage of the quantum mechanics aspects of solid state NMR and an introduction to the concept of quadrupolar nuclei An understanding relaxation, exchange and quantitation in NMR An analysis and interpretation of NMR data, with examples from crystallography studies Appendices covering spin properties of spin-1/2 nuclides as well as NMR simulation procedures

Read more less

Book SynopsisTransport phenomena are the processes and rules by which heat, mass, and momentum move through and between materials and systems. Along with thermodynamics, mechanics, and electromagnetism, this body of knowledge and theory forms the core principals of all physical systems and is essential to all engineering disciplines. This new edition of a classic work on how transport phenomena behave in materials and materials systems will provide expanded coverage and up-to-date theory and knowledge from today's research on heat transfer and fluid behavior, with ample examples of practical applications to materials processing and engineering. Professional engineers and students alike will find one of the clearest and most accessible approaches to an often difficult and challenging subject. Logical pedagogy, with clear applications to real materials engineering problems will make more vivid the abstract body of knowledge that comprises today's understanding of transport phenomena. Readers will find: A new chapter on boiling and condensation Revised chapters on heat transport, mass transport in solid state and mass transport in fluids Revised and expanded end-of-chapter problems and exercises S.I. Units throughout Extensive Appendices of standard materials properties For classroom use, a Solutions Manual is available

Read more less

Book SynopsisX-ray fluorescence spectrometry (XRF) is a well-established analytical technique for qualitative and quantitative elemental analysis of a wide variety of materials. It is known for its rapid speed and ease of use. All levels of professionals in materials science, analytic chemistry, and physics will benefit from the review of basic and newly developed technologies presented in this book. Highlights include: A basic introduction to XRF, including background on X-ray physics. Coverage of qualitative and quantitative analysis using XRF. Coverage of the design of low-power micro-focus tubes and novel X-ray optics and detectors. Benchtop and portable instrumentation that offer extreme simplicity of operation in a low-cost design. Extensive bibliographic references. Buyers Guide.

Read more less

Book SynopsisThe key to understanding technology lies not in the future--but in the past. That's the contention of Lizzie O'Shea's Future Histories, a grand tour through past and present to explore the practical--and sometimes revolutionary--possibilities of our digital age.Searching for new ways to think about our networked world, O'Shea asks what the Paris Commune can tell us about the ethics of the Internet and finds inspiration in the revolutionary works of Thomas Paine and Frantz Fanon. She examines Elon Musk's futuristic visions only to find them mired in a musty Victorian-era utopianism. Instead of current-day capitalist visionaries, O'Shea returns us to the Romantic age of wonder, when art and science were as yet undivided, narrating the collaboration between Ada Lovelace--the brilliant daughter of Lord and Lady Byron--and polymath Charles Babbage, who together designed the world's first computer. In our brave new world of increased surveillance, biased algorithms, and fears of job automation, O'Shea weaves a usable past we can employ in the service of emancipating our digital tomorrows.Trade Review"There has never been a better time to pull the politics of platform capitalism into the foreground where it belongs. Lizzie O'Shea brings a hacker's curiosity, a historian's reach and a lawyer's precision to bear on our digitally saturated present, emerging with a compelling argument that a better world is there for the taking. " -- Scott LudlamA potent, timely, and unrepentantly radical reminder of history's creative potential. Lizzie O'Shea's Future Histories should be required reading for anyone planning on surviving-and even repairing-our grim technological moment. -- Claire L. EvansThere has never been a better time to pull the politics of platform capitalism into the foreground where they belong. Lizzie O'Shea brings a hacker's curiosity, a historian's reach, and a lawyer's precision to bear on our digitally saturated present, emerging with a compelling argument that a better world is there for the taking. -- Scott Ludlam, Australian Greens * endorsement *In this splendid and entertaining book, arrestingly subtitled 'what Ada Lovelace, Tom Paine and the Paris Commune can teach us about digital technology', Lizzie O'Shea sets out to construct what she calls a 'usable past' in order to better understand our digital present and the head-spinning future which technology is devising for us. This 're-purposing' of history is not, O'Shea explains, simply an alternative interpretation of facts, rather it is an argument about what the future could be, based on 'what kinds of traditions are worth valuing and which moments are worth remembering.'In setting out her case, the author deftly defines the iniquities of the digital age; a dystopia of corporate control, data-mining, face recognition software and ubiquitous monitoring by security agencies. In other words, 'surveillance capitalism'; our modern world in which we are not the user but the product. In the context, O'Shea suggests 'smart' means 'Surveillance Marketed As Revolutionary Technology.' If Future Histories did no more than anatomize our present digital entanglement, it would merely be a useful addition to an established area of inquiry. It is the yoking together of technological advancement and progressive social movements that makes this book truly valuable. In viewing our networked world through the prism of the long (and ongoing) struggle for human rights, O'Shea has given us usable tools in the struggle to wrest control of the digital world from the likes of Mark Zuckerberg and Elon Musk. As the old Trade Union slogan has it; 'The Past we inherit, the Future we build.' -- Peter Whittaker * The New Internationalist *

Read more less

Book SynopsisDuring the last decade, image and signal compression for storage and transmission purpose has seen a great expansion. But what about medical data compression? Should a medical image or a physiological signal be processed and compressed like any other data? The progress made in imaging systems, storing systems and telemedicine makes compression in this field particularly interesting. However, this compression has to be adapted to the specificities of biomedical data which contain diagnosis information. As such, this book offers an overview of compression techniques applied to medical data, including: physiological signals, MRI, X-ray, ultrasound images, static and dynamic volumetric images. Researchers, clinicians, engineers and professionals in this area, along with postgraduate students in the signal and image processing field, will find this book to be of great interest.Table of ContentsPreface xiii Chapter 1. Relevance of Biomedical Data Compression 1 Jean-Yves TANGUY, Pierre JALLET, Christel LE BOZEC and Guy FRIJA 1.1. Introduction 1 1.2. The management of digital data using PACS 2 1.2.1. Usefulness of PACS 2 1.2.2. The limitations of installing a PACS 3 1.3. The increasing quantities of digital data 4 1.3.1. An example from radiology 4 1.3.2. An example from anatomic pathology 6 1.3.3. An example from cardiology with ECG 7 1.3.4. Increases in the number of explorative examinations 8 1.4. Legal and practical matters 8 1.5. The role of data compression. 9 1.6. Diagnostic quality 10 1.6.1. Evaluation 10 1.6.2. Reticence 11 1.7. Conclusion 12 1.8. Bibliography 12 Chapter 2. State of the Art of Compression Methods 15 Atilla BASKURT 2.1. Introduction 15 2.2. Outline of a generic compression technique 16 2.2.1. Reducing redundancy 17 2.2.2. Quantizing the decorrelated information 18 2.2.3. Coding the quantized values 18 2.2.4. Compression ratio, quality evaluation 20 2.3. Compression of still images 21 2.3.1. JPEG standard 22 2.3.1.1. Why use DCT? 22 2.3.1.2. Quantization 24 2.3.1.3. Coding 24 2.3.1.4. Compression of still color images with JPEG 25 2.3.1.5. JPEG standard: conclusion 26 2.3.2. JPEG 2000 standard 27 2.3.2.1. Wavelet transform 27 2.3.2.2. Decomposition of images with the wavelet transform 27 2.3.2.3. Quantization and coding of subbands 29 2.3.2.4. Wavelet-based compression methods, serving as references 30 2.3.2.5. JPEG 2000 standard 31 2.4. The compression of image sequences 33 2.4.1. DCT-based video compression scheme 34 2.4.2. A history of and comparison between video standards 36 2.4.3. Recent developments in video compression 38 2.5. Compressing 1D signals 38 2.6. The compression of 3D objects 39 2.7. Conclusion and future developments 39 2.8. Bibliography 40 Chapter 3. Specificities of Physiological Signals and Medical Images 43 Christine CAVARO-MÉNARD, Amine NAÏT-ALI, Jean-Yves TANGUY, Elsa ANGELINI, Christel LE BOZEC and Jean-Jacques LE JEUNE 3.1. Introduction 43 3.2. Characteristics of physiological signals 44 3.2.1. Main physiological signals 44 3.2.1.1. Electroencephalogram (EEG) 44 3.2.1.2. Evoked potential (EP) 45 3.2.1.3. Electromyogram (EMG) 45 3.2.1.4. Electrocardiogram (ECG) 46 3.2.2. Physiological signal acquisition 46 3.2.3. Properties of physiological signals 46 3.2.3.1. Properties of EEG signals 46 3.2.3.2. Properties of ECG signals 48 3.3. Specificities of medical images 50 3.3.1. The different features of medical imaging formation processes 50 3.3.1.1. Radiology 51 3.3.1.2. Magnetic resonance imaging (MRI) 54 3.3.1.3. Ultrasound 58 3.3.1.4. Nuclear medicine 62 3.3.1.5. Anatomopathological imaging 66 3.3.1.6. Conclusion 68 3.3.2. Properties of medical images 69 3.3.2.1. The size of images 70 3.3.2.2. Spatial and temporal resolution 71 3.3.2.3. Noise in medical images 72 3.4. Conclusion 73 3.5. Bibliography 74 Chapter 4. Standards in Medical Image Compression 77 Bernard GIBAUD and Joël CHABRIAIS 4.1. Introduction 77 4.2. Standards for communicating medical data 79 4.2.1. Who creates the standards, and how? 79 4.2.2. Standards in the healthcare sector 80 4.2.2.1. Technical committee 251 of CEN 80 4.2.2.2. Technical committee 215 of the ISO 80 4.2.2.3. DICOM Committee 80 4.2.2.4.Health Level Seven (HL7) 85 4.2.2.5. Synergy between the standards bodies 86 4.3. Existing standards for image compression 87 4.3.1. Image compression 87 4.3.2. Image compression in the DICOM standard 89 4.3.2.1. The coding of compressed images in DICOM 89 4.3.2.2. The types of compression available 92 4.3.2.3. Modes of access to compressed data 95 4.4. Conclusion 99 4.5. Bibliography 99 Chapter 5. Quality Assessment of Lossy Compressed Medical Images 101 Christine CAVARO-MÉNARD, Patrick LE CALLET, Dominique BARBA and Jean-Yves TANGUY 5.1. Introduction 101 5.2. Degradations generated by compression norms and their consequences in medical imaging 102 5.2.1. The block effect 102 5.2.2. Fading contrast in high spatial frequencies 103 5.3. Subjective quality assessment 105 5.3.1. Protocol evaluation 105 5.3.2. Analyzing the diagnosis reliability 106 5.3.2.1. ROC analysis 108 5.3.2.2. Analyses that are not based on the ROC method 111 5.3.3. Analyzing the quality of diagnostic criteria 111 5.3.4. Conclusion 114 5.4. Objective quality assessment 114 5.4.1. Simple signal-based metrics 115 5.4.2. Metrics based on texture analysis 115 5.4.3. Metrics based on a model version of the HVS 117 5.4.3.1. Luminance adaptation 117 5.4.3.2. Contrast sensivity 118 5.4.3.3. Spatio-frequency decomposition 118 5.4.3.4. Masking effect 119 5.4.3.5. Visual distortion measures 120 5.4.4. Analysis of the modification of quantitative clinical parameters 123 5.5. Conclusion 125 5.6. Bibliography 125 Chapter 6. Compression of Physiological Signals 129 Amine NAÏT-ALI 6.1. Introduction 129 6.2. Standards for coding physiological signals 130 6.2.1. CEN/ENV 1064 Norm 130 6.2.2. ASTM 1467 Norm 130 6.2.3. EDF norm 130 6.2.4. Other norms 131 6.3. EEG compression 131 6.3.1. Time-domain EEG compression 131 6.3.2. Frequency-domain EEG compression 132 6.3.3. Time-frequency EEG compression 132 6.3.4. Spatio-temporal compression of the EEG 132 6.3.5. Compression of the EEG by parameter extraction 132 6.4. ECG compression 133 6.4.1. State of the art 133 6.4.2. Evaluation of the performances of ECG compression methods 134 6.4.3. ECG pre-processing 135 6.4.4. ECG compression for real-time transmission 136 6.4.4.1. Time domain ECG compression 136 6.4.4.2. Compression of the ECG in the frequency domain 141 6.4.5. ECG compression for storage 144 6.4.5.1. Synchronization and polynomial modeling 145 6.4.5.2. Synchronization and interleaving 149 6.4.5.3. Compression of the ECG signal using the JPEG 2000 standard 150 6.5. Conclusion 150 6.6. Bibliography 151 Chapter 7. Compression of 2D Biomedical Images 155 Christine CAVARO-MÉNARD, Amine NAÏT-ALI, Olivier DEFORGES and Marie BABEL 7.1. Introduction 155 7.2. Reversible compression of medical images 156 7.2.1. Lossless compression by standard methods 156 7.2.2. Specific methods of lossless compression 157 7.2.3. Compression based on the region of interest 158 7.2.4. Conclusion 160 7.3. Lossy compression of medical images 160 7.3.1. Quantization of medical images 160 7.3.1.1. Principles of vector quantization 161 7.3.1.2. A few illustrations 161 7.3.1.3. Balanced tree-structured vector quantization 163 7.3.1.4. Pruned tree-structured vector quantization 163 7.3.1.5. Other vector quantization methods applied to medical images 163 7.3.2. DCT-based compression of medical images 164 7.3.3. JPEG 2000 lossy compression of medical images 167 7.3.3.1. Optimizing the JPEG 2000 parameters for the compression of medical images 167 7.3.4. Fractal compression 170 7.3.5. Some specific compression methods 171 7.3.5.1. Compression of mammography images 171 7.3.5.2. Compression of ultrasound images 172 7.4. Progressive compression of medical images 173 7.4.1. State-of-the-art progressive medical image compression techniques 173 7.4.2. LAR progressive compression of medical images 174 7.4.2.1. Characteristics of the LAR encoding method 174 7.4.2.2. Progressive LAR encoding 176 7.4.2.3. Hierarchical region encoding 178 7.5. Conclusion 181 7.6. Bibliography 182 Chapter 8. Compression of Dynamic and Volumetric Medical Sequences 187 Azza OULED ZAID, Christian OLIVIER and Amine NAÏT-ALI 8.1. Introduction 187 8.2. Reversible compression of (2D+t) and 3D medical data sets 190 8.3. Irreversible compression of (2D+t) medical sequences 192 8.3.1. Intra-frame lossy coding 192 8.3.2. Inter-frame lossy coding 194 8.3.2.1. Conventional video coding techniques 194 8.3.2.2. Modified video coders 195 8.3.2.3. 2D+t wavelet-based coding systems limits 195 8.4. Irreversible compression of volumetric medical data sets 196 8.4.1. Wavelet-based intra coding 196 8.4.2. Extension of 2D transform-based coders to 3D data 197 8.4.2.1. 3D DCT coding 197 8.4.2.2. 3D wavelet-based coding based on scalar or vector quantization 198 8.4.2.3. Embedded 3D wavelet-based coding 199 8.4.2.4. Object-based 3D embedded coding 204 8.4.2.5. Performance assessment of 3D embedded coders 205 8.5. Conclusion 207 8.6. Bibliography 208 Chapter 9. Compression of Static and Dynamic 3D Surface Meshes 211 Khaled MAMOU, Françoise PRÊTEUX, Rémy PROST and Sébastien VALETTE 9.1. Introduction 211 9.2. Definitions and properties of triangular meshes 213 9.3. Compression of static meshes 216 9.3.1. Single resolution mesh compression 217 9.3.1.1. Connectivity coding 217 9.3.1.2. Geometry coding 218 9.3.2. Multi-resolution compression 219 9.3.2.1. Mesh simplification methods 219 9.3.2.2. Spectral methods 219 9.3.2.3. Wavelet-based approaches 220 9.4. Compression of dynamic meshes 229 9.4.1. State of the art 230 9.4.1.1. Prediction-based techniques 230 9.4.1.2. Wavelet-based techniques 231 9.4.1.3. Clustering-based techniques 233 9.4.1.4. PCA-based techniques 234 9.4.1.5. Discussion 234 9.4.2. Application to dynamic 3D pulmonary data in computed tomography 236 9.4.2.1. Data 236 9.4.2.2. Proposed approach 237 9.4.2.3. Results 238 9.5. Conclusion 239 9.6. Appendices 240 9.6.1. Appendix A: mesh via the MC algorithm 240 9.7. Bibliography 241 Chapter 10. Hybrid Coding: Encryption-Watermarking-Compression for Medical Information Security 247 William PUECH and Gouenou COATRIEUX 10.1. Introduction 247 10.2. Protection of medical imagery and data 248 10.2.1. Legislation and patient rights 248 10.2.2. A wide range of protection measures 249 10.3. Basics of encryption algorithms 251 10.3.1. Encryption algorithm classification 251 10.3.2. The DES encryption algorithm 252 10.3.3. The AES encryption algorithm 253 10.3.4. Asymmetric block system: RSA 254 10.3.5. Algorithms for stream ciphering 255 10.4. Medical image encryption 257 10.4.1. Image block encryption 258 10.4.2. Coding images by asynchronous stream cipher 258 10.4.3. Applying encryption to medical images 259 10.4.4. Selective encryption of medical images 261 10.5. Medical image watermarking and encryption 265 10.5.1. Image watermarking and health uses 265 10.5.2. Watermarking techniques and medical imagery 266 10.5.2.1. Characteristics. 266 10.5.2.2. The methods 267 10.5.3. Confidentiality and integrity of medical images by data encryption and data hiding 269 10.6. Conclusion. 272 10.7. Bibliography 273 Chapter 11. Transmission of Compressed Medical Data on Fixed and Mobile Networks 277 Christian OLIVIER, Benoît PARREIN and Rodolphe VAUZELLE 11.1. Introduction 277 11.2. Brief overview of the existing applications 278 11.3. The fixed and mobile networks 279 11.3.1. The network principles 279 11.3.1.1. Presentation, definitions and characteristics 279 11.3.1.2. The different structures and protocols 281 11.3.1.3. Improving the Quality of Service 281 11.3.2. Wireless communication systems 282 11.3.2.1. Presentation of these systems 282 11.3.2.2. Wireless specificities 284 11.4. Transmission of medical images 287 11.4.1. Contexts 287 11.4.1.1. Transmission inside a hospital 287 11.4.1.2. Transmission outside hospital on fixed networks 287 11.4.1.3. Transmission outside hospital on mobile networks 288 11.4.2. Encountered problems 288 11.4.2.1. Inside fixed networks 288 11.4.2.2. Inside mobile networks 289 11.4.3. Presentation of some solutions and directions 293 11.4.3.1. Use of error correcting codes 294 11.4.3.2. Unequal protection using the Mojette transform 297 11.5. Conclusion 299 11.6. Bibliography 300 Conclusion 303 List of Authors 305 Index 309

Read more less

Book SynopsisThis book describes the many varied materials used by model engineers in their workshops such as iron and steel, non-ferrous metals including aluminium, brass and copper, hard and soft woods and a number of engineering and other plastics. It also contains details about abrasives, adhesives, bearing materials, ceramics and refractory materials, coatings, electroplating solutions, fuels, gases, lubricants, pickles, polishing materials, sealants and solders. It provides an easy reference for those seeking the right material for the task or an item specified on plan. Packed full of useful information, the book is aimed at those who build model locomotives, traction, boat and stationary steam engines, oil, diesel, glow and petrol engines, gas turbines, artillery pieces, farming appliances, carriages and other road vehicles as well as those who make clocks and workshop tools. It is also directed at those working with full-size machinery, such as vintage cars, motor and pedal cycles, traction engines and railway locomotives.Table of ContentsIron and Steel. Aluminium. Copper. Other Non-Ferrous Metals. Selecting Materials. Plastics. Wood. Refractory and Abrasive Materials. Jointing Materials. Cleaning, Etching, Pickling and Plating Fluids. Coatings, Fuels, Lubricants. Other Workshop Materials. Appendices: Safety. Glossary of Terms and Abbreviations. Metric/Imperial Conversion Tables. Useful Addresses. Bibliography.

Read more less