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Rheology and Quality Research of Cereal-Based Food
New trends in the cereal industry deal with the persistent need to develop new food goods tailored to consumer requirements and, in the near future, to the scarcity of food resources. Concepts of sustainable food production and food products as health and wellness promoters, the use of organic ingredients such as new ancient cereals to produce redesigned old staple foods, or the use of byproducts in designed food or feed formulations, in accordance with the bioeconomy and sustainability principles, are current topics that act as driving forces for innovation. The structure of cereal-based food products, especially in the case of gluten- or wheat-free foods, has proven to be a determinant for food appeal and strongly impacts consumer acceptance. It is well known that products with the same chemical composition can present very different structures, resulting in differently perceived texture and sensory properties and, therefore, rheology is an important tool for the food cereal industries. These are topics that act as driving forces for innovation and will be discussed in the present Special Issue.
Handbook of Food and Feed from Microalgae
Handbook of Food and Feed From Microalgae: Production, Application, Regulation, and Sustainability is a comprehensive resource on all aspects of using microalgae in food and feed. This book covers applied processes, including the utilization of compounds found in microalgae, the development of food products with microalgae biomass in their composition, the use of microalgae in animal nutrition, and associated challenges and recent advances in this field. Written by global leading experts in microalgae, this book begins with the fundamentals of food and feed, including microalgal biodiversity, biogeography, and nutritional purposes. The book continues to describe compounds found within microa...
Handbook of Plant-Based Food and Drinks Design
Handbook of Plant-Based Food and Drinks Design discusses conventional and emerging technologies for plant-based ingredient improvement (yield, nutritional composition and functional properties) while considering food safety, sustainability, and social impact to explore current and potential markets through research and innovation. Divided in 7 sections, the book covers Plant sources for functional ingredients, Processing plant-based sources, Plant-based food design to replace/mimic animal food, Innovation in plant-based food, The promise of parity, Safety and regulations of plant-based foods, Social, environmental, and economic impact, and more. Written by a team of experts in the field, this book can be a good support for researchers and scientists working with plant-based food, drinks, and market trends. - Brings a critical overview about the health-beneficial compounds of plant-based sources - Offers guidelines on how to formulate plant-based food or a food alternative - Discusses the transition towards more plant-based diets on nutrition, economy climate change, health, and sustainability
Advances in Experimental and Computational Rheology, Volume II
Rheology, defined as the science of deformation and flow of matter, is a multidisciplinary scientific field, covering both fundamental and applied approaches. The study of rheology includes both experimental and computational methods, which are not mutually exclusive. Its practical importance embraces many processes, from daily life, like preparing mayonnaise or spreading an ointment or shampooing, to industrial processes like polymer processing and oil extraction, among several others. Practical applications include also formulations and product development. Following a successful first volume, we are now launching this second volume to continue to present the latest advances in the fields of experimental and computational rheology applied to the most diverse classes of materials (foods, cosmetics, pharmaceuticals, polymers and biopolymers, multiphasic systems, and composites) and processes.
Proceedings of the Iberian Meeting on Rheology (IBEREO 2019)
This book presents the proceedings of IBEREO 2019. This conference addresses the most recent trends in rheology with a special emphasis on both basic science and industrial applications. Papers presented cover different perspectives, like experimental, theoretical and numerical. Topics include Microfluidics and microrheology, Food, Cosmetics and Pharmaceutical Products; Suspensions and Colloids; Rheometry and Experimental Methods; and Polymers and Biopolymers.
Algae Refinery
Algae Refinery: Up- and Downstream Processes offers complete coverage of algae refinery, including up- and downstream processes while proposing an integrated algal refinery for the advancement of existing technologies and summarizing the strategies and future perspectives of algal refinery. It provides a concise introduction to the algal science, biology, technology, and application of algae. It explains downstream and upstream steps of algal refinery for the production of algal biomass, with several social benefits. Features: Provides various aspects of algal bioprocess including upstream and downstream processes Explains the major research streams of algae structures and their pathways Covers algal-based CO2 capture technology Explores the potential applications of algae for socioeconomical benefits Deliberates algal bioremediation approach for clean and sustainable development
Food Intolerances
While modern food production has become increasingly efficient in providing a wide range of convenient and affordable products, individuals struggling with gluten intolerance, FODMAP intolerance, and intolerance to food additives are an exception when their health conditions limit the foods they can safely eat. Food intolerances, usually dealt with from a health perspective, also have technological aspects, especially as one takes into consideration that foods designed for individuals with food intolerances require specific ingredients, formulations, and processing conditions. Food Intolerances: A Technological Perspective addresses the health and food science aspects of food intolerances fr...
