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Present and Future of High Pressure Processing
Developed for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe, and Healthy Foods outlines innovative applications derived from the use of high-pressure processing, beyond microbial inactivation. This content is especially important for product developers as it includes technological, physicochemical, and nutritional perspectives.This book specifically focuses on innovative high-pressure processing applications and begins with an introduction followed by a section on the impact of high-pressure processing on bioactive compounds and bioaccessibility/bioavailability. The third section ad...
Effect of Emerging Processing Methods on the Food Quality
This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers. The research provided in these chapters aims to show that the traditional pasteurization and commercial sterilization of foods result in unacceptable quality and nutrient retention, creating an important need for alternative methods used to minimize undesirable reactions such as thermal decomposition or degradation. Emerging processing methods to minimize heat induced alterations in foods and their applications are covered in-depth, demonstrating that these methods are useful not only for the inactivation of microorganisms and enzy...
Smart Food Industry: The Blockchain for Sustainable Engineering
Smart Food Industry: The Blockchain for Sustainable Engineering, Volume I - Fundamentals, Technologies, and Management is a comprehensive overview of the current state of knowledge about food engineering and processing, under sustainable engineering perspective. This book includes disruptive approaches that will potentially enable the food industry for the transition to sustainable production. Divided into four parts, the book explores (i) fundamentals of sustainable food, (ii) conventional technologies in the food industry, (iii) sustainabile emerging technologies in food industries, and (iv) sustainable management in food industries. The book is an invaluable reference resource for students, researchers, graduates, and professionals, in general, who wish to gain knowledge in the engineering and food processing area as well as about sustainable food industry practices.
The Desclergues of la Villa Ducal de Montblanc, Second Edition Omnibus
The Desclergues of la Villa Ducal de Montblanc (2nd edition) is a comprehensive ancestral chronicle, meticulously tracing the Desclergues family lineage from the Greek era through the Villa Ducal de Montblanc in Tarragona to the present in Belgium. This omnibus edition compiles the entire acclaimed series, offering an exhaustive account of the Desclergues of Montblanc alongside the author's other ancestral lines, including de Patin, de Patin de Langemark, Lesage, Benoit, Den Dauw, 't Kint, Surmont, de Croock, Ardan, Lammens, Decaestecker, and de Silva of Uduwara in Sri Lanka. This scholarly work is enriched by a comprehensive DNA analysis, providing genetic depth to the historical narrative....
Health Promotion and Health Education in Nursing
Health promotion is a core nursing topic and for the past decade, as a nurse, you will be spending more time and energy in the community, doing preventative work and helping to rebalance services away from hospitals. You are expected to ‘Make Every Contact Count’ and look for opportunities to encourage healthier behaviours and lifestyles each time you engage with an individual. The recent Coronavirus epidemic has brought public health and health promotion activities even more sharply into the spotlight and this has made a huge impact on the work you do. This book focuses on health education – this is the core health promotion work that you will do on a daily basis and it is ideal for t...
Health Promotion and Health Education in Nursing
This book puts a heavy emphasis on health education and takes a global approach.
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 ...
Viele, 1659-1909
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Innovative Technologies for Food Preservation
Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2...
