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Physical Properties of Foods
With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is also a greater need for a means of objectively classifying and differentiating foods. Physical properties, determined by measurable physical parameters, profoundly affect food quality and can be used for these determinations. Physical Properties of Foods: Novel Measurement Techniques and Applications presents a wide range of these practical, low-cost techniques to characterize physical properties w...
Contested, Violated but Persistent
Presidential term limits have been a crucial institutional feature of the third wave of democratization. They are meant to safeguard democracy by promoting alternation in office and preventing the personalization of power. However, since the 1990s term limits have been subject to frequent contestation by incumbents. Such contestation process has often been considered a sign of autocratization, particularly when it involves the weakening of other constitutional constraints, such as courts and legislatures. Term-limit contestations have attracted the attention of scholars working with a global perspective as well as with a regional or country-specific one too. Latin America and sub-Saharan Afr...
Personalism and Personalist Regimes
Personalist leaders, such as Russia's Vladimir Putin, Belarus's Alexander Lukashenko or Venezuela's Nicolás Maduro, are increasingly prominent players in the international landscape; their motivations and policies, however, are poorly understood. The regimes they lead are difficult to examine, mostly because of their most defining feature-an inordinate concentration of power in the hands of one single individual. Yet, personalist leaders do not rule alone, even if they do not always govern through institutional channels. How do personalist regimes really work? How do their rulers acquire and maintain personal control? How does contemporary personal rule differ from how it was practised duri...
Thermal Food Processing
Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today an
Innovative Processing Technologies for Foods with Bioactive Compounds
Natural foods, like fruits and vegetables, represent the simplest form of functional foods and provide excellent sources of functional compounds. Maximizing opportunities to make use of and incorporate these compounds requires special processing. Fortunately, technologies available to produce food with enhanced active compounds have advanced significantly over the last few years. This book covers the fundamentals as well as the innovations made during the last few years on the emerging technologies used in the development of food with bioactive compounds.
Engineering Aspects of Food Biotechnology
Food biotechnology's typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported in terms of the underlying science, there is a clea
Advances in Fruit Processing Technologies
One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value. To meet these demands, new processing technologies are under investigation and development. Advances in Fruit Processing Technologies incorporates fundamentals in food pro
Modified Atmosphere and Active Packaging Technologies
Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and active packaging (AP). Modified Atmosphere and Active Packaging Technologies presents an overview of the current status of MAP and AP, exploring techniques, methodologies, applications, and relevant legislation. For clarity and easy reference, the book is divided into seven convenient sections: Principles, Materials, Gases, and Machinery for MAP provides a basic overview of the topic and defines modified atmosphere, contro...
