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Ultrasound Technology in Dairy Processing
This SpringerBrief provides an overview of the use of ultrasound in various dairy applications, highlighting their significant benefits for the dairy industry, including energy savings and product improvement. It describes in detail the physical and chemical effects of high- and low-frequency power ultrasound in specific applications such as emulsification, ultrafiltration, crystallisation, inactivation of microbes, functionality modifications of secondary dairy products and fat separation. Although to date the majority of these applications have only been proven in the laboratory, some have been successfully implemented on a larger scale. By offering a concise review that includes the trans...
Milk Proteins - Technological Innovations, Nutrition, Sustainability and Novel Applications
Milk proteins and their interactions with other components, such as lactose, are very important, offering vast potential across various industries. They are now integral in the development of pharmaceuticals, cosmetics, and baked goods, showcasing their versatility and importance in modern industry. This book explores the latest advancements in milk protein research, focusing on innovative extraction techniques and methods for preserving and modifying protein functionality. Key processes such as heat treatment, enzyme treatments, and hydrolysis are thoroughly explored to optimize the functional attributes of milk proteins for diverse applications. Driven by environmental and sustainability c...
Innovative Food Processing Technologies
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 ...
Emerging Dairy Processing Technologies
Fluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing. Although the major GHG emissions associated with milk production occur on the farm, most energy usage associated with milk processing occurs at the milk processing plant and afterwards, during refrigerated storage (a key requirement for the transportation, retail and consumption of most milk products). Sustainable alternatives and designs for the dairy processing plants of the future are now being actively sought by the global...
Food Safety and Quality-Based Shelf Life of Perishable Foods
This book addresses the shelf life of foods, a key factor in determining how food is distributed and consequently where and when different food products are available for consumption. Shelf life is determined by several factors, including microbiological, chemical, physical, and organoleptic deterioration. Often these factors are interrelated and interdependent. The editors of this volume focus specifically on the microbial factors related to shelf life of perishable foods and food commodities. This allows for more detailed coverage of foodborne bacterial pathogens and spoilage microorganisms of concern. The initial part of the book covers the why and how of shelf life determination as well ...
Casein
Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications investigates casein properties, uses, and applications in food and non-food products, in addition to exploring its health benefits and uses in manufacturing, such as in cheese products, along with an in-depth discussion on the future scope, challenges, and market trends of this protein. Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications is an excellent reference for food scientists, dairy researchers, pharmaceutical scientists, students and researchers studying related fields. - Provides comprehensive coverage of casein, the main milk protein that has many applications and uses - Includes suggested reading for further information - Addresses a wide-range of related topics, including non-food applications of casein
Terahertz Technology
Electromagnetic waves within a terahertz frequency range are becoming critical to investigating molecules, materials, and possible applications that are operated by both visible light and infrared rays. This book discusses sensing, imaging, and optoelectronic technologies of terahertz electromagnetic waves in theory and experiments. Most terahertz technologies can be explained by fundamentals of applied physics that have been demonstrated in other spectral ranges. However, the optoelectronic technology and corresponding configurations of imaging and sensing techniques are so special for various terahertz material polarization waves, which are excited in solid-state media by high-peak power lasers and waveguide transportation. Thus, this book also specifies terahertz parameters and available technologies.
Novel Technologies Applied to Flavoromics and Sensory Evaluation of Foods
Sensory evaluation is the science of eating quality that uses scientific methods to evaluate the human response to the aroma, appearance, texture, and flavor of food. Flavoromics is derived from the fields of chemometrics and a wide range of analytical techniques to provide data on a diverse sample set to understand complex problems related to flavor formation in foods. Chemometrics can be deemed an essential approach for the differentiation of similar samples that require authentication by authorities. For instance, recent advances through the dissemination of ‘fingerprinting strategies’ have enabled the study of many factors that influence food product preferences. There is a need for innovative analytical approaches in the flavoromics and sensory analysis fields to investigate the quality of foods. Chemometrics and artificial intelligence (AI) can be deemed essential approaches for the proper implementation of flavoromics studies.
