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Engineering Principles for Food Processing Technology and Product Realization
Engineering Principles for Food Processing Technology and Product Realization is a comprehensive research-oriented book that covers essential elements of food process engineering and discusses the most critical achievements in food science along with innovations that are changing the food industry. It links the key concepts of food engineering and science. The chapters provide up-to-date information about modern methods for engineering processing along with food safety controls and their properties. It combines engineering and product quality/safety concepts with emphasis on practical usefulness of preservation processes as well as process control. This new title focuses on the chemical feat...
Waste Biorefineries
With the growth of the world population and the production of more waste, the world needs to implement sustainable waste management to make better use of our resources. Biorefineries are an essential technology in converting biomass into useful materials. This volume provides a comprehensive overview of biorefining processing techniques, technologies, and materials that can use waste products in a number of innovative ways. It covers proven case studies that demonstrate the most advanced and innovative processes and product developments on waste biorefinery principles. This new book also provides valuable data and technologies that consider environmental impacts. This reference book is divid...
Sustainable Agricultural and Food Systems Engineering
Providing valuable research on the latest topics in sustainable agriculture and food systems engineering, this new volume covers key concepts on sustainable agriculture, food systems engineering for sustainable development, and agroecological transitions as an interdisciplinary field that comprises the concepts of agronomy, economics, and livestock farming sciences. It also reports on important techniques in transforming new concepts involved in both agricultural production and food consumption choices.
Enzymes in Food Technology
The integration of enzymes in food processing is well known, and dedicated research is continually being pursued to address the global food crisis. This book provides a broad, up-to-date overview of the enzymes used in food technology. It discusses microbial, plant and animal enzymes in the context of their applications in the food sector; process of immobilization; thermal and operational stability; increased product specificity and specific activity; enzyme engineering; implementation of high-throughput techniques; screening of relatively unexplored environments; and development of more efficient enzymes. Offering a comprehensive reference resource on the most progressive field of food technology, this book is of interest to professionals, scientists and academics in the food and biotech industries.
Microbial Bioprocessing of Agri-food Wastes
This book gives a comprehensive overview of recent advances in the valorization of agri-food waste and discusses the main process conditions needed to overcome the difficulties of using waste as alternative raw materials. It also discusses specific methodologies, opportunistic microbes for biomass valorization, the sustainable production of agri-food waste, as well as examines the assessment and management of bioactive molecules production from microbial-valorization of agri-food waste. The authors provide technical concepts on the production of various bio-products and their commercial interest including agri-food waste utilization in the microbial synthesis of proteins, the valorization of...
Quantitative Methods and Analytical Techniques in Food Microbiology
This volume provides up-to-date and detailed scientific information on recent developments and new approaches in food microbiology, focusing on microbial food pathogens. The volume presents the fundamental aspects of food and microorganisms, and also addresses food systems and measures to prevent and control food, foodborne diseases, etc. According to the editors, every minute, there are about 50,000 cases of gastrointestinal diseases from food-mediated infections and food poisoning, and many individuals, especially children, die from these infections. The most important preventive measures are for the development and continuous implementation of effective interventions to improve overall fo...
Sustainable Engineering and Agro-Food Processing
This new book focuses on the challenges of implementing sustainability in different contexts of biodiversity and ecosystems for shaping the future of engineering in the agro-food processing industry and addresses sustainable applications of renewable and nonrenewable resources. It highlights the engineering advancements and processing solutions for agricultural and food engineering and discusses the handling of agro-industrial waste and biorefineries, developing bioactive compounds from agro-industrial waste, using sustainable technologies for resource recovery from waste, employing spray drying in food processing, developing healthy and sustainable replacements for saturated and hydrogenated fats, and creating and enhancing healthy foods for the future.
Bioresources and Bioprocess in Biotechnology for a Sustainable Future
This volume reviews achievements in bioprocess and biosystems engineering, biosynthesis, food, agriculture, and biotechnology-related issues. Considering the fact that biological alternatives can replace harmful chemical products in order to maintain ecosystems for a sustainable future, the book covers the role of biotechnology in industrial products, environmental remediation, and agriculture biotechnology, with updated research and case studies.
Practical Applications of Physical Chemistry in Food Science and Technology
Practical Applications of Physical Chemistry in Food Science and Technology provides comprehensive information, original research, and reports on scientific advances in practical applications of physical chemistry in food science and technology, making a special emphasis on incorporating sustainable development goals. This book demonstrates the potential and actual developments in the design and development of physical chemistry strategies and tools for the food science and technology. Chapters cover many topics in this field, including nutritional and pharmaceutical properties and analysis, electroanalytical and electrochemical techniques, valorization of food residues, bioactives and bioac...
Bioreactor Technology in Food Processing
Bioreactor Technology in Food Processing brings peculiarities, specificities, and updates on bioreactors and bioprocesses related to food and beverage production. The 26 chapters of this book are the result of the participation of more than 70 professionals, including professors, researchers, and experts from the industrial sector from different countries around the world. The chapters cover such topics as history, classification, scale-up, analytical tools, and mathematical and kinetic models for the operation of bioreactors in the food industry. In addition, chapters detail the characteristics of bioreactors for the production of food (bread, cheese, and coffee fermentation) and fermented ...
