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Innovations in Food Packaging
This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design. Today's packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new and important options for maximizing the role of packaging have emerged. This book specifically examines the whole range of m...
Innovations in Food Packaging
Innovations in Food Packaging addresses selective topics of functions of food packaging to modify the traditional notion of this process. This book is organized into five parts. Part I focuses on the fundamental theories covering physical chemistry background and quality preservation of foods. Parts II and III discuss active packaging research and development and modified atmosphere packaging of fresh produce, meats, and ready-to-eat products, respectively. Part IV talks about edible and biodegradable coatings and films, whereas Part V discusses commercialization aspects of packaging technologies. Each part is divided into chapters of subject review and detailed technical information. This t...
Packaging for Nonthermal Processing of Food
A comprehensive review of the many new developments in the growing food processing and packaging field Revised and updated for the first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation such as high pressure processing, irradiation, pulsed electric fields, microwave sterilization, and other hurdle technologies. It reviews typical nonthermal processes, the characteristics of food products after nonthermal treatments, and packaging parameters to preserve the quality and enhance the safety of the products. In addition, the critical role played by packaging materials during the development of a new nonthermal pr...
Coffee
Coffee: Emerging Health Benefits and Disease Prevention presents a comprehensive overview of the recent scientific advances in the field. The book focuses on the following topics: coffee constituents; pro- and antioxidant properties of coffee constituents; bioavailability of coffee constituents; health benefits and disease prevention effects of coffee; and potential negative impacts on health. Multiple chapters describe coffee's positive impact on health and various diseases: type 2 diabetes; neurodegenerative diseases (Parkinson's and Alzheimer's); cancer (prostate, bladder, pancreatic, breast, ovarian, colon and colorectal); cardiovascular health; and liver health. Coffee's positive effects on mood, suicide rate and cognitive performance are addressed as are the negative health impacts of coffee on pregnancy, insulin sensitivity, dehydration, gastric irritation, anxiety, and withdrawal syndrome issues. Written by many of the top researchers in the world, Coffee: Emerging Health Benefits and Disease Prevention is a must-have reference for food professionals in academia, industry, and governmental and regulatory agencies whose work involves coffee.
Ultra-Low Voltage Nano-Scale Memories
Ultra-low voltage large-scale integrated circuits (LSIs) in nano-scale technologies are needed both to meet the needs of a rapidly growing mobile cell phone market and to offset a significant increase in the power dissipation of high-end microprocessor units. The goal of this book is to provide a detailed explanation of the state-of-the-art nanometer and sub-1-V memory LSIs that are playing decisive roles in power conscious systems. Emerging problems between the device, circuit, and system levels are systematically discussed in terms of reliable high-speed operations of memory cells and peripheral logic circuits. The effectiveness of solutions at device and circuit levels is also described at length through clarifying noise components in an array, and even essential differences in ultra-low voltage operations between DRAMs and SRAMs.
Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables
Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables provides comprehensive coverage of all aspects of modern MAP technologies for fresh-cut fruits and vegetables. Coverage begins with the general MAP concept and application by introducing the concept of MAP, how MAP works for fresh-cut produce and the benefits and shortfalls of MAP in its application. The book then discusses the basic aspects of MAP – packaging materials and machinery. In these sections, the book addresses not only the general information about MAP materials, but also supplies examples to introduce the new packaging films and their successful application in produce and fresh-cut fruits and vegetables. Unique ...
Nuclear Medicine in the Management of Inflammatory and Infectious Diseases
As chairman of the European Association of Nuclear Medi cine (EANM) 2001 annual meeting, I tried to reach two goals: a "universal nuclear medicine" congress where all people could speak and learn using the same language, and a full exploration of the possibility of making a diagnosis through global imaging. I am personally convinced that nuclear med icine techniques in the detection of infection and inflamma tion are essential, and in the near future their role and clinical impact will be impressive. As stated during the meeting, this topic will be one of the major and expanding fields of interest for nuclear medicine. During the post-congress meetings organized in Capri by Alberto Signore a...
Design of Polymeric Platforms for Selective Biorecognition
This book addresses in an integrated manner all the critical aspects for building the next generation of biorecognition platforms - from biomolecular recognition to surface fabrication. The most recent strategies reported to create surface nano and micropatterns are thoroughly analyzed. This book contains descriptions of the types of molecules immobilized at surfaces that can be used for specific biorecognition, how to immobilize them, and how to control their arrangement and functionality at the surface. Small molecules, peptides, proteins and oligonucleotides are at the core of the biorecognition processes and will constitute a special part of this book. The authors include detailed information on biological processes, biomolecular screening, biosensing, diagnostic and detection devices, tissue engineering, development of biocompatible materials and biomedical devices.
Organic Meat Production and Processing
Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is impacted. Commencing with chapters on the economics, market and regulatory aspects of organic meats, coverage then extends to management issues for organically raised and processed meat animals. Processing, sensory and human health aspects are covered in detail, as are the incidences of foodborne pathogens in organic beef, swine, poultry and other organic meat species. The book concludes by describing pre-harvest control measures for assuring the safety of organic meats. Organic Meat Production and Processing serves as a unique resource for fully understanding the current and potential issues associated with organic meats.
Processing and Nutrition of Fats and Oils
Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption of edible fats and oils; properties of fats, oils and bioactive lipids; techniques to process and modify edible oils; nutritional aspects of lipids; and regulatory aspects, labeling and certifications of fats and oils in foods.
