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Process-Induced Food Toxicants
Process-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known processing-induced toxins that may be present in common foods. It considers the different processing methods used in the manufacture of foods, including thermal treatment, drying, fermentation, preservation, fat processing, and high hydrostatic pressure processing, and the potential contaminants for each method. The book discusses the analysis, formation, mitigation, health risks, and risk management of each hazardous compound. Also discussed are new technologies and the impact of processing on nutrients and allergens.
An Integrated Approach to New Food Product Development
Today's rapidly evolving consumer frequently changes eating habits, tastes, and diet. Therefore, to secure financial solvency, food and beverage companies must continually define, develop, and market new products. This comprehensive volume integrates all aspects of the physical food and beverage product development cycle and provides perspectives on how to optimize each component of the new product equation in the food industry. It discusses both the technical and the marketing sides, emphasizing the necessity for a combined focus of both the product/process and the people/market. The inclusion of case studies makes the book suitable for a classroom text or a professional reference.
Advanced Technologies and Perspectives on Sustainable Microalgae Production
Dr. Fan holds patents related to microalgae production. The other Topic Editors declare no competing interests with regards to the Research Topic theme
The Food Chain
Globalization has impacted many aspects of life, and the food chain is no exception. Approximately one-quarter of America's food supply is imported, and while food production and manufacturing companies financially benefit from sourcing food from other countries, regulating these food sources becomes increasingly difficult. How does food regulation and inspection differ between countries? What can be done to ensure food imported from other countries is safe for consumption, and how can we make sure people involved in the food production process around the world are treated ethically? Readers will explore the many considerations affecting the global food chain.
Meat Planet
In 2013, a Dutch scientist unveiled the world’s first laboratory-created hamburger. Since then, the idea of producing meat, not from live animals but from carefully cultured tissues, has spread like wildfire through the media. Meanwhile, cultured meat researchers race against population growth and climate change in an effort to make sustainable protein. Meat Planet explores the quest to generate meat in the lab—a substance sometimes called “cultured meat”—and asks what it means to imagine that this is the future of food. Neither an advocate nor a critic of cultured meat, Benjamin Aldes Wurgaft spent five years researching the phenomenon. In Meat Planet, he reveals how debates about...
Sustainability Through Innovation in Product Life Cycle Design
This book consists of chapters based on selected papers presented at the EcoDesign2015 symposium (9th International Symposium on Environmentally Conscious Design and Inverse Manufacturing). The symposium, taking place in Tokyo in December 2015, has been leading the research and practices of eco-design of products and product-related services since it was first held in 1999. The proceedings of EcoDesign2011 were also published by Springer. Eco-design of products and product-related services (or product life cycle design) are indispensable to realize the circular economy and to increase resource efficiencies of our society. This book covers the state of the art of the research and the practice...
Sexuality in Marketing and Consumption
This volume provides an in-depth examination of the role of sexuality in consumers’ life course and in the marketing of products and services. Leading scholars in the field define the most up-to-date picture of theories of sexuality in marketing and consumer research, mapping the topic through diverse theoretical lenses, addressing queer and feminist research, and putting sexuality and consumption in context. The book brings together leading international marketing scholars to build on the growing interest in theories of sexuality, queer theory, and intersectionality, which are gaining more interest among institutions and researchers interested in equality and diversity. While this book bu...
Functional Foods
It is reported Functional foods are highly nutritious and associated with a number of powerful health benefits. They may protect against disease, prevent nutrient deficiencies, and promote proper growth and development. Functional Foods: Technological Challenges and Advancement in Health Promotion presents information related to bioactive compounds present in the functional foods, derived from fruits and vegetables, cereals and pulses, dairy and meat, herbs and spices and other foods. It describes novel techniques and methodologies used in the extraction, isolation, encapsulation, identification and characterization of bioactive compounds. Key Features: Covers the most recent research relate...
