Innovative Food Analysis Book

Innovative Food Analysis


  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release Date : 2020-11-29
  • Genre: Medical
  • Pages : 406
  • ISBN 10 : 9780128231555
  • Total Read : 62
  • File Size : 16,8 Mb

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Innovative Food Analysis Summary:

Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety, quality and traceability of foods to meet industry standards. Significant enhancements of analytical accuracy, precision, detection limits and sampling has expanded the practical range of food applications, hence this reference offers modern food analysis in view of new trends in analytical techniques and applications to support both the scientific community and industry professionals. This reference covers the latest topics across existing and new technologies, giving emphasis on food authenticity, traceability, food fraud, food quality, food contaminants, sensory and nutritional analytics, and more. Covers the last ten years of applications across existing and new technologies of food analytics Presents an emphasis on techniques in food authenticity, traceability and food fraud Discusses bioavailability testing and product analysis of food allergens and foodomics

Chemical Analysis of Food  Techniques and Applications Book
Score: 4
From 1 Ratings

Chemical Analysis of Food Techniques and Applications


  • Author : Yolanda Pic√≥
  • Publisher : Academic Press
  • Release Date : 2012-09-01
  • Genre: Science
  • Pages : 812
  • ISBN 10 : 9780123848635
  • Total Read : 62
  • File Size : 14,5 Mb

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Chemical Analysis of Food Techniques and Applications Summary:

Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis. Each chapter is written by experts on the subject and is extensively referenced in order to serve as an effective resource for more detailed information. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to emerging areas such as nanotechnology, biosensors and electronic noses and tongues. Important tools for problem-solving in chemical and biological analysis are discussed in detail. Winner of a PROSE Award 2012, Book: Honorable Mention in Physical Sciences and Mathematics - Chemistry and Physics from the American Association of Publishers Provides researchers with a single source for up-to-date information in food analysis Single go-to reference for emerging techniques and technologies Over 20 renowned international contributors Broad coverage of many important techniques makes this reference useful for a range of food scientists

Innovative Food Processing Technologies Book

Innovative Food Processing Technologies


  • Author : Anonim
  • Publisher : Elsevier
  • Release Date : 2020-08-18
  • Genre: Technology & Engineering
  • Pages : 2480
  • ISBN 10 : 9780128157824
  • Total Read : 80
  • File Size : 7,9 Mb

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Innovative Food Processing Technologies Summary:

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review covers the latest advances in innovative and nontherm

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound Book

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound


  • Author : Francisco J. Barba
  • Publisher : Academic Press
  • Release Date : 2020-11-19
  • Genre: Technology & Engineering
  • Pages : 370
  • ISBN 10 : 9780128182765
  • Total Read : 67
  • File Size : 20,9 Mb

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Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound Summary:

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well as the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use for the development of novel applications, and more. As the definitive resource in new innovative ultrasound-based emerging processes, this book is a necessity for food scientists and technologists, nutrition researchers, and those working in the food manufacturing industry. Explores how ultrasound treatment affects nutrients and bioactive compound retention Provides a useful tool in understanding the innovative applications derived from the use of ultrasound technology Shows how ultrasound serves as a tool of new ingredients production for the food concept of tomorrowa

Innovative Food Processing Technologies Book

Innovative Food Processing Technologies


  • Author : Kai Knoerzer
  • Publisher : Woodhead Publishing
  • Release Date : 2016-06-29
  • Genre: Technology & Engineering
  • Pages : 510
  • ISBN 10 : 9780081002988
  • Total Read : 64
  • File Size : 15,5 Mb

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Innovative Food Processing Technologies Summary:

Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement. Provides information on a variety of food processing technologies Focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs Presents a strong focus on the application of technologies in a variety of situations Created by editors who have a background in both the industry and academia

Advanced Food Analysis Tools Book

Advanced Food Analysis Tools


  • Author : Rovina Kobun
  • Publisher : Academic Press
  • Release Date : 2020-10-02
  • Genre: Medical
  • Pages : 254
  • ISBN 10 : 9780128205914
  • Total Read : 63
  • File Size : 11,5 Mb

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Advanced Food Analysis Tools Summary:

Advanced Food Analysis Tools: Biosensors and Nanotechnology provides the latest information on innovative biosensors and tools that are used to perform on-site detection tests. Food safety is a global health goal, with the food industry providing testing and guidance to keep the population safe. Food contamination is mainly caused by harmful substances and biological organisms, including bacteria, viruses and parasites, which can all have a major impact on human health. The lack of specific, low-cost, rapid, sensitive and easy detection of harmful compounds has resulted in the development of the electrochemical technologies that are presented in this book. Includes the most recent and innovative biosensor and nanotechnology for the food industry Applies the most current trends in food analysis research Presents opportunities for unique electrochemical tools to enhance performance

Advances in Noninvasive Food Analysis Book

Advances in Noninvasive Food Analysis


  • Author : Muhammad Kashif Iqbal Khan
  • Publisher : CRC Press
  • Release Date : 2019-10-16
  • Genre: Science
  • Pages : 334
  • ISBN 10 : 9780429998201
  • Total Read : 73
  • File Size : 20,6 Mb

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Advances in Noninvasive Food Analysis Summary:

To ensure food quality and safety food, professionals need a knowledge of food composition and characteristics. The analysis of food product is required for quality management throughout the developmental process including the raw materials and ingredients, but food analysis adds processing cost for food industry and consumes time for government agencies. Advances in Noninvasive Food Analysis explores the potential and recent advances in non-invasive food analysis techniques used to ensure food quality and safety. Such cost-reducing and time-saving non-destructive food analysis techniques covered include, Infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance. The book also covers data processing and modelling. Features: Covers the advent of non-invasive, non-destructive methods of food analysis Presents such techniques as near and mid infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance Describes the growing role of nanotechnology in non-invasive food analysis Includes image analysis and data processing and modelling required to sort out the data The prime for this book are food professionals working in industry, control authorities and research organizations that ensure food quality and safety as well as libraries of universities with substantial food science programs, food companies and food producers with research and development departments. Also available in the Contemporary Food Engineering series: Advances in Food Bioproducts, Fermentation Engineering and Bioprocessing Technologies , edited by Monica Lizeth Chavez Gonzalez, Nagamani Balagurusamy, Christobal N. Aguilar (ISBN 9781138544222) Advances in Vinegar Production, edited by Argyro Bekatorou (ISBN 9780815365990) Innovative Technologies in Seafood Processing, edited by Yesim Ozogul (ISBN 9780815366447)

Innovative Technologies for Food Preservation Book

Innovative Technologies for Food Preservation


  • Author : Francisco J. Barba
  • Publisher : Academic Press
  • Release Date : 2017-09-21
  • Genre: Technology & Engineering
  • Pages : 326
  • ISBN 10 : 9780128110324
  • Total Read : 82
  • File Size : 17,5 Mb

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Innovative Technologies for Food Preservation Summary:

Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability. Over the course of the 20th century, the interest and demand for the development and application of new food preservation methods has increased significantly. The research in the last 50 years has produced various innovative food processing technologies and the use of new technologies for inactivation of spoilage and/or pathogenic microorganisms will depend on several factors. At this stage of development there is a need to better understand the mechanisms that govern microbial inactivation as induced by new and innovative processing technologies, as well as suitable and effective conditions for inactivating the microorganism. Serves as a summary of relevant spoilage and pathogenic microorganisms for different foods as influenced by the application of innovative technologies for their preservation Provides readers with an in-depth understanding on how effective innovative processing technologies are for controlling spoilage and pathogenic microorganisms in different foods Integrates concepts in order to find the optimum conditions for microbial inactivation and preservation of major a