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Pulsed Electric Fields Technology for the Food Industry
Many novel technologies have been proposed in the attempt to improve existing food processing methods. Among emerging nonthermal technologies, high intensity pulsed electric fields (PEF) is appealing due to its short treatment times and reduced heating effects. This book presents information accumulated on PEF during the last 15 years by experienced microbiologists, biochemists, food technologists, and electrical and food engineers.
Case Studies: Insights on Agriculture Innovation 2020 (IAAS Series)
[ Foreword ] The annual International Agriculture Innovation Conference (IAIC) series started in October 2016 as an assembly platform for leading researchers, educators, and developers to present, discuss, and examine various challenging issues relating to agricultural production and innovation. In January 2018, the International Association for Agricultural Sustainability (IAAS) took IAIC under its wing with expectations that IAIC will continue to expand its influence by inviting more agriculture-related professionals to participate in conferences. I sincerely welcome you to join our conference and to share your ideas on agriculture sustainability with us. First, I would like to express my ...
Sustainable Food Innovation
This text offers a holistic approach to the two topics of the highest interest in the current and future food industry: sustainability and nutrition. The current knowledge is narrow and specific to individual topics focusing on either one nutrient or one discipline. Food is part of a wide circle of disciplines: nutrition, technology, sensory, environmental aspects, psychology, economy, culture and society. In the recent years, the sales of innovative foods such as meatless burgers, allergen-free products and personalized nutrition have skyrocketed. Sustainable Food Innovation presents the big picture on each nutrient: industrial and natural sources (ingredients, food products), consumer acce...
Biofilms in the Food and Beverage Industries
When bacteria attach to and colonise the surfaces of food processing equipment and foods products themselves, there is a risk that biofilms may form. Human pathogens in biofilms can be harder to remove than free microorganisms and may therefore pose a more significant food safety risk. Biofilms in the food and beverage industries reviews the formation of biofilms in these sectors and best practices for their control. The first part of the book considers fundamental aspects such as molecular mechanisms of biofilm formation by food-associated bacteria and methods for biofilm imaging, quantification and monitoring. Part two then reviews biofilm formation by different microorganisms. Chapters in...
Biofilms in the Dairy Industry
In recent years, the formation and impacts of biofilms on dairy manufacturing have been studied extensively, from the effects of microbial enzymes produced during transportation of raw milk to the mechanisms of biofilm formation by thermophilic spore-forming bacteria. The dairy industry now has a better understanding of biofilms and of approaches that may be adopted to reduce the impacts that biofilms have on manufacturing efficiencies and the quality of dairy products. Biofilms in the Dairy Industry provides a comprehensive overview of biofilm-related issues facing the dairy sector. The book is a cornerstone for a better understanding of the current science and of ways to reduce the occurre...
Microbial Biodiversity
Biodiversity is among the richest treasures of the earth. Despite their small size, microbes play a vital role in environmental monitoring and making the earth sustainable. Microorganisms preserve and assist plants and animals o either directly or indirectly, and, due to their omnipresence in nature, they inhabit conditions such as extreme temperatures, water, soil, salt, medical wastes, agricultural wastes, and air. Microbes are also important in human culture and play an essential role in existence of life. They are present in food fermentation, sewage treatment, medical, agricultural, and soil waste, antibiotics, soil fertility, model organisms, and human microbiota, aid with decomposition, and are responsible for infectious diseases. This volume represents an important contribution to the field, highlighting the importance of microbial biodiversity to society.
