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Descriptive Food Science
Deep knowledge of the chemical composition, nutrients, physical properties, toxicology, and microbiological composition of food allows for the production of safe, high-quality foods. This knowledge is fundamental when producing, preserving, manipulating, and distributing food substances, especially to reduce the risks to consumer health. The full extent of the effects on the composition of foods treated by new technologies is still unknown and it must be considered to guarantee that food is produced safely. Descriptive Food Science gives an in-depth insight into this field. Section 1 focuses on the quality of various foods and Section 2 centers on how different technological treatments affect the quality of food.
Risk Management in Environment, Production and Economy
The term "risk" is very often associated with negative meanings. However, in most cases, many opportunities can present themselves to deal with the events and to develop new solutions which can convert a possible danger to an unforeseen, positive event. This book is a structured collection of papers dealing with the subject and stressing the importance of a relevant issue such as risk management. The aim is to present the problem in various fields of application of risk management theories, highlighting the approaches which can be found in literature.
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 Trends in Table Olive Fermentation, 2nd Edition
Table olives are a traditional fermented vegetable with many centuries of history, particularly in the Mediterranean basin, where this food has had a great influence on the culture and diet of many countries. Moreover, this fermented food is prepared with fruits obtained from cultivated Olea eoropaea subsp. europaea var. europea trees and has been expanded for many countries all over the world. At present, the table olive is one of the major fermented vegetables, with an overall production above 2,500,000 tons/year. Thus, the table olive industry is increasingly demanding new biotechnological approaches, sensory characteristics and differentiation of the products. So scientists have to focus...
Novel Food Processing Technologies
Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve
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.
Significance, Prevention and Control of Food Related Diseases
Food-borne diseases are major causes of morbidity and mortality in the world. It is estimated that about 2.2 million people die yearly due to food and water contamination. Food safety and consequently food security are therefore of immense importance to public health, international trade and world economy. This book, which has 10 chapters, provides information on the incidence, health implications and effective prevention and control strategies of food-related diseases. The book will be useful to undergraduate and postgraduate students, educators and researchers in the fields of life sciences, medicine, agriculture, food science and technology, trade and economics. Policy makers and food regulatory officers will also find it useful in the course of their duties.
Research on Characterization and Processing of Table Olives
Written by experts in the field of table olives, this book is a source of recent research advances on the characterization and processing of table olives. Research papers are provided relating to the characterization of their composition of volatiles and the sensory profile; mineral composition and bioavailability; changes in bioactive components (chlorophylls) by processing; and new strategies to reduce sodium and additives for stabilizing the organoleptic properties and avoiding defects in table olives. Other research papers are included in relation to microbiological and chemical changes in table olives during spontaneous or controlled fermentation employing different cultivars, and the optimized use of starter cultures for the improvement of the different fermentative processes. In addition, this book includes an overview of the main technologies used for olive fermentation, including the role of lactic acid bacteria and yeasts characterizing this process, and of the processing and storage effects on the nutritional and sensory properties of table olives.
Predictive Modelling in Food
This volume brings together papers detailing the latest advances in the field of predictive microbiology in foods presented at the 10th International Conference on Predictive Modelling in Food, held in Córdoba, Spain, in 2016. Predictive microbiology is a scientific area providing mathematical models to predict microbial behaviour in the food environment, providing valuable tools for food risk managers, food scientists and the food industry as a whole. The book introduces the reader to the most used and recognized modelling techniques for food, providing a thorough overview of this discipline and establishing the basis for future investigations. It is presented as a compendium of several high-quality research studies developed across the world, representing a unique contribution to the field as it shows recent discoveries and new trends of modelling in food and risk assessment. The most innovative methods, such as the use of genomic information for risk assessment and the application of quantitative risk assessment technology for foodborne pathogenic microorganisms, are also included here.
Ant Colony Optimization
Ants communicate information by leaving pheromone tracks. A moving ant leaves, in varying quantities, some pheromone on the ground to mark its way. While an isolated ant moves essentially at random, an ant encountering a previously laid trail is able to detect it and decide with high probability to follow it, thus reinforcing the track with its own pheromone. The collective behavior that emerges is thus a positive feedback: where the more the ants following a track, the more attractive that track becomes for being followed; thus the probability with which an ant chooses a path increases with the number of ants that previously chose the same path. This elementary ant's behavior inspired the d...
