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Flavours and Fragrances
This book is an introduction to the world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. Present technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. The book has an integrated and interdisciplinary approach on future industrial production and the issues related to this topic.
Biotechnological Production of Natural Ingredients for Food Industry
Increasing public health concern about healthy lifestyles has sparked a greater demand among consumers for healthy foods. Natural ingredients and environmental friendly food production and processing chains are more aligned to meeting the demand for healthy food. There is a wide array of food additives and chemicals that have nutritional value. The biotechnological food production processes, therefore, vary for different types of food chemicals and ingredients accordingly. Biotechnological Production of Natural Ingredients for Food Industry explains the main aspects of the production of food ingredients from biotechnological sources. The book features 12 chapters which cover the processes fo...
Explosion Shock Waves and High Strain Rate Phenomena
The book presents the papers presented at the 6th international conference on Explosion, Shock Wave and High Strain-Rate Phenomena (ESHP). Topics covered include: Advanced Manufacturing under Impact/Shock Loading, Detonation of High Pressure Flammable Gas in Closed Spaces, High Strain-Rate Behaviour of Auxetic Cellular Structures, Underwater Shock Waves Generation, Magnetic Pressure Welding of Aluminum Sheets, Shock Synthesis of Zirconium Oxides, Impact Joining of Dissimilar Metals, High-Speed Oblique Collision of Metals, Dynamic Behavior of Dislocation Wall Structures, Tensile Strength of Rock at High Strain Rates, Fiber Reinforced Mortar, Impact Analysis of Carbon Fiber Reinforced Polymer, Explosive Welding , Underwater Explosive Welding , Making Ultrafine Explosives, Aluminum-Steel Explosive Cladding, Explosively Cladded Aluminum Hybrid Composites, Explosive Clads with Interlayers.
Fermentation Processes Engineering in the Food Industry
With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in the Food Industry explores the state of the art of
Handbook of Food Products Manufacturing
The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
Bioprocessing for Biomolecules Production
Presents the many recent innovations and advancements in the field of biotechnological processes This book tackles the challenges and potential of biotechnological processes for the production of new industrial ingredients, bioactive compounds, biopolymers, energy sources, and compounds with commercial/industrial and economic interest by performing an interface between the developments achieved in the recent worldwide research and its many challenges to the upscale process until the adoption of commercial as well as industrial scale. Bioprocessing for Biomolecules Production examines the current status of the use and limitation of biotechnology in different industrial sectors, prospects for ...
Advancements in Biosurfactants Research
This book presents numerous uses of biosurfactants as potential alternatives to synthetic surfactants in food, textile, biomedical and therapeutic applications as well as in bioremediation and waste management. Divided into four parts, the book explores a wide range of biosurfactants as sustainable materials, starting with an overview of biosurfactants’ production, in which readers will find topics such as characterization, purification, sustainable production, biodegradation, and cytotoxic aspects of biosurfactants. Part 2 presents the latest applications of biosurfactants in food and textile industries, as well as their application in nanoparticle synthesis, heavy metal remediation, drug...
Handbook of Food Products Manufacturing, Volume 2
This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. * Includes an overview of food manufacturing principles * Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends * For each commodity, information includes the details of commercial processing of several representative foods.
Fruits of the Brazilian Cerrado
Fruits of the Brazilian Cerrado: Composition and Functional Benefits describes the nutritional, chemical and physical characteristics of the fruits of the Cerrado, as well as their pharmacological effects and use in phytotherapics. Chapters are dedicated to the morphological characteristics, macronutrients, micronutrients and active compounds of various fruits, with separate sections covering their peels, leaves, nuts, pulps, and other components. The text also includes detailed studies on the treatment of diseases with these natural products, as well as their applications in popular use by local communities. Authors explain the importance of bioactive compounds found in the fruits and their possible mechanisms of action in the organism. This text thus provides a valuable reference to researchers studying a range of topics, including functional foods, phytotherapy, and plant science.
Emerging Technologies in Food Preservation
Consumers worldwide are becoming increasingly aware of the significant impacts of food quality, nutrition, and food habits on their health. Demands for fresh, minimally processed foods, foods subjected to less severe preservation and processing, and for foods with no synthetic chemical preservatives are expanding rapidly. Food businesses worldwide are innovating advanced processing and preservation technologies, including natural, bioactive preservatives to fulfill these emerging consumers’ demands. Emerging Technologies in Food Preservation discusses the innovations and advancements in food processing and preservation that have emerged over the last two decades of the 21st century. Variou...
