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Socio-Technical Innovation Bundles for Agri-Food Systems Transformation
This open access book is the result of an expert panel convened by the Cornell Atkinson Center for Sustainability and Nature Sustainability. The panel tackled the seventeen UN Sustainable Development Goals (SDGs) for 2030 head-on, with respect to the global systems that produce and distribute food. The panel’s rigorous synthesis and analysis of existing research leads compellingly to multiple actionable recommendations that, if adopted, would simultaneously lead to healthy and nutritious diets, equitable and inclusive value chains, resilience to shocks and stressors, and climate and environmental sustainability.
Food Materials Science and Engineering
Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. The opening chapter will define the scope and application of food materials science, explaining the relationship between raw material structure and processing and quality in the final product. Subsequent chapters will examine the structure of food materials and how they relate to quality, sensory perception, processing attributes and nutrient delivery. The authors also address applications of nanotechnology to food and packaging science. Methods of manufacturing food systems with improved shelf-life and quality attributes will be highlighted in the book.
Understanding the Risks, Mitigation, and Safety Measures Involved in Food Contamination
This book takes you on a journey through the hidden dangers lurking in your plate, providing a deeper understanding of the risks associated with foodborne illnesses. The book explores the science behind food contamination, from microbial pathogens to chemical hazards, and provides insights into how these threats can infiltrate the food supply chain. The book draws from the latest research and real-life case studies that shed light on the devastating consequences of consuming contaminated food. It serves as a practical guide to safeguarding your health and the health of your loved ones, covering effective mitigation strategies and the rigorous safety measures in place to protect the food you eat every day. Whether you’re a concerned consumer, a food industry professional, or simply curious about the intricacies of food safety, this book should be your go-to resource for navigating the complex landscape of foodborne risks and protecting what matters most – your well-being.
Engineering Interventions in Agricultural Processing
Engineering Interventions in Agricultural Processing presents recent advanced research on biological engineering, bioprocessing technologies, and their applications in agricultural food processing, and their applications in agriculture science and agricultural engineering, focusing on biological science, biological engineering, and bioprocessing technology. With contributions from a broad range of leading researchers, this book presents several innovations in the areas of processing technologies in agriculture. The book is divided into three parts, covering agricultural processing: interventions in engineering technologies novel practices in agricultural processing agricultural processing: health benefits of medicinal plants With contributions from a broad range of leading researchers, this book presents several new innovations in the areas of processing technologies in agriculture that will be helpful to researchers, scientists, students, and industry professionals in agriculture.
Food Engineering Interfaces
The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces. This will not be a typical proceedings with uneven contributions. Papers will be solicited from each plenary speaker plus two or three invited speakers from each topic and the goal is to publish a book that conveys the interdisciplinary spirit of the meeting as well as covers the topics in depth, creating a strong reference work. The idea is to explore how food engineers have to be prepared in years ahead not only to perform in their normal activities but also to engage in new challenges and opp...
The Undersea Journal
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Non-Thermal Processing Technologies for the Grain Industry
Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the food. Nowadays, various non-thermal processing techniques can be employed in grain processing industries to combat this. They include pulsed electric field processing, high pressure processing, ultrasonic processing, cold plasma processing, and more. Such techniques will satisfy consumer demand for delivering wholesome food products to the market. Non-Thermal Processing Technologies for the Grain Industry addresses these many new non-thermal food processing techniques that are used during grain p...
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...
Materials for Biomedical Engineering: Biopolymer Fibers
Materials for Biomedical Engineering: Biopolymer Fibers discusses the use of biopolymer fibers in the development of biomedical applications. It provides a recent review of the main types of polymeric fibers and their impact in biomedicine and related fields. The development of different instruments, such as sensors, medical fibers, and textiles are discussed, along with how they greatly benefited by progress made in polymeric fibers. The book provides a comprehensive and updated reference on the latest research in the field of biopolymers and their composites in relation to medical applications. - Provides a valuable resource of recent scientific progress, highlighting the application and use of polymeric fibers in biomedical engineering that can be used by researchers, engineers and academics - Includes novel opportunities and ideas for developing or improving technologies in biopolymers by companies, biomedical industries, and other sectors - Features at least 50% of references from the last 2-3 years
