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Food Processing
In view of the continuous evolution that is taking place in the field of food processing, this book aims to devise the most comprehensive presentation of up-to-date information in the specialized literature to improve existing knowledge. The chapters in this book have been divided into four sections. Section 1—Food Technologies in Food Processing—presents current technological processes used in food processing. Section 2—Quality of Raw Materials in Food Processing—presents the importance of the quality of raw materials used in food processing. Section 3—Treatments Used in Food Processing—presents the latest trends in treatments used in food processing. Section 4—Factors That Influence Food Processing—presents current information on the factors that influence food processing from the raw material to the packaging used.
New Discoveries in the Ripening Processes
Food ripening sweetens foods such as fruits and makes them tastier, more aromatic, and more nutritious. To achieve the beneficial results of food ripening in a controlled manner, agronomic engineers, food industry engineers, and scientists use state-of-the-art technologies. This book, New Discoveries in the Ripening Processes, presents a comprehensive overview of the food ripening process. It is organized into seven chapters that address discoveries in the ripening of fruits, plants, enzymes, and much more.
Essentials of Medicinal and Aromatic Crops
Medicinal and aromatic crops (MACs) are high-value crops since the natural products obtained from them are low-volume high-value commodities that have numerous applications in various sectors such as the food, beverage, food supplement, flavor and fragrance, perfumery and cosmetics, pharmaceutical and aromatherapy industries. In addition, the plant biomass is used in the production of teas and medical applications in traditional and also modern medicines. MACs are important mainly because they contain plant secondary metabolites such as essential oils, alkaloids, glygosides, saponins, tannins, vitamins and other bioactives. Plant secondary metabolites are differentiated from plant primary me...
Mycotoxins and Food Safety
Global food security is a major issue worldwide. Given the rapid socioeconomic changes of the last decade, food processing, food supply, and consumption patterns have undergone significant changes, increasing the number of food security problems. One of these problems is mycotoxin contamination, which can have major adverse effects on food safety and crop yield. This book presents comprehensive information on recent advances in mycotoxins and food safety. It includes five sections: "Introduction: Mycotoxins and Food Safety Overview"; "The Influence of Contaminants on Food Safety" "Mycotoxins in Feed"; "Indirect Mycotoxin Contamination of Food Safety"; and "Control and Reduction of Mycotoxin Contamination".
Spicy and Aromatic Plants
This book aims to provide a wide range of viable alternative designs that utilize valuable compounds from spicy and aromatic plants. Spices and aromatic plants have been used for thousands of years to flavor food, but they can also be used for healing purposes. Until a few decades ago, however, this was performed with little knowledge of their actual properties. The attitude toward these plants has changed, and the need for knowledge has increased. The studies are oriented towards an in-depth analysis of the valuable compounds in these plants in order to be used in the food, pharmaceutical, cosmetic, and agricultural industries.
Structure and Function of Food Engineering
This book conveys many significant messages for the food engineering and allied professions: the importance of working in multidisciplinary teams, the relevance of developing food engineering based on well-established principles, the benefits of developing the field by bringing together experts from industry, academia and government, and the unparalleled advantage of working as globally as possible in the understanding, development, and applications of food engineering principles. I am delighted to welcome this book to the Series and I am convinced colleagues from all parts of the world will gain great value from it.
The Case for Marriage
A groundbreaking look at marriage, one of the most basic and universal of all human institutions, which reveals the emotional, physical, economic, and sexual benefits that marriage brings to individuals and society as a whole. The Case for Marriage is a critically important intervention in the national debate about the future of family. Based on the authoritative research of family sociologist Linda J. Waite, journalist Maggie Gallagher, and a number of other scholars, this book’s findings dramatically contradict the anti-marriage myths that have become the common sense of most Americans. Today a broad consensus holds that marriage is a bad deal for women, that divorce is better for childr...
Food Preservation and Waste Exploitation
One of the biggest challenges facing the food industry and society is the reduction of food waste. Annually, all over the world, millions of tons of agro-food waste are produced, and their efficient management and valorization represents one of the main objectives of EU actions towards sustainable development. The book compiles information on the possibilities of the recovery of valuable compounds from food waste and their valorization in different food and non-food applications, as well as new preservation methods for optimizing food waste reduction.
