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Potato Staple Food Processing Technology
This book introduces readers to volatile compounds of staple foods, while also systematically highlighting the processing technologies of potato staple foods, which will be of great importance in promoting the virtuous circle and structural upgrading of Potato consumption patterns are gradually changing from fresh to processed formulations, (e.g. mashed potatoes, potato chips, etc.) as a result of fast food habits adopted from developed countries. If the potato can be used to make staple foods, it will not only provide energy, but also nutrition. Though the book is primarily intended for researchers and students in the field of food technology, it will also be of interest to commercial research staff in food technology.
Progress in Polymer Research for Biomedical, Energy and Specialty Applications
With the rapid advancements in polymer research, polymers are finding newer applications such as scaffolds for tissue engineering, wound healing, flexible displays, and energy devices. In the same spirit, this book covers the key features of recent advancements in polymeric materials and their specialty applications. Divided into two sections – Polymeric Biomaterials and Polymers from Sustainable Resources, and Polymers for Energy and Specialty Applications – this book covers biopolymers, polymer-based biomaterials, polymer-based nanohybrids, polymer nanocomposites, polymer-supported regenerative medicines, and advanced polymer device fabrication techniques. FEATURES Provides a comprehen...
Computer and Computing Technologies in Agriculture VI
The two-volume set IFIP AICT 392 and 393 constitutes the refereed post-conference proceedings of the 6th IFIP TC 5, SIG 5.1 International Conference on Computer and Computing Technologies in Agriculture, CCTA 2012, held in Zhangjiajie, China, in October 2012. The 108 revised papers presented were carefully selected from numerous submissions. They cover a wide range of interesting theories and applications of information technology in agriculture, including Internet of things and cloud computing; simulation models and decision-support systems for agricultural production; smart sensor, monitoring, and control technology; traceability and e-commerce technology; computer vision, computer graphics, and virtual reality; the application of information and communication technology in agriculture; and universal information service technology and service systems development in rural areas. The 53 papers included in the first volume focus on decision support systems, intelligent systems, and artificial intelligence applications.
Sourdough Innovations
Sourdough fermentation was probably one of the first microbial processes employed by mankind for the production and preservation of food. This practice is still widely used worldwide due to the distinct sensorial and health properties attributed to these products. Traditional sourdough bread is achieved by spontaneous fermentations, leading to natural selections of microorganisms (mainly yeast and lactic acid bacteria) with health benefits for the consumers’ microbiota. However, multiple opportunities are currently underexploited through the entire sourdough value chain. Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing summarizes the lates...
Sweet Potato Processing Technology
Sweet Potato Processing Technology systematically introduces processing technologies of sweet potato starch and its series products including sweet potato protein, dietary fibers, pectin, granules, anthocyanins and chlorogenic acids. The book provides a detailed and comprehensive account of physicochemical and functional properties of sweet potato products, the nutritional components extracted from sweet potato, as well as their utilization in food, medicine and cosmetic fields. This book can provide the scientific basis and technical support for virtuous circle promotion and structure upgrade of sweet potato processing industry. This book will be a valuable reference for undergraduate and graduate students, as well as specialists and enterprise research staff in the field of food technology. - Introduces processing technologies for sweet potato starch and related products - Covers utilization of nutritional components extracted from sweet potato in various products - Provides the scientific basis and technical support for virtuous circle promotion and structure upgrade of the sweet potato processing industry
Sweet Potato
Sweet Potato: Chemistry, Processing, and Nutrition presents foundational information, including identification, analysis, and use of chemical components from sweet potato in a variety of food and nonfood uses. Sweet potatoes can be easily propagated, are rich source of carbohydrates and functional components, and are highly productive, which makes them most suitable for production of staple and functional foods. With the increasing population and the challenges of providing healthy food to the world, there is an increasing consumer demand for new and better sweet potato products, particularly for those in developing countries. Providing a brief description of the specific sweet potato compon...
Smart Food Industry: The Blockchain for Sustainable Engineering
Smart Food Industry: The Blockchain for Sustainable Engineering, Volume II - Current Status, Future Foods, and Global Issues reviews the literature and scientific frameworks to present a kind of sustainability compass. Disruptive approaches around potential sustainable foods are also widely investigated in order to be an alternative route for the industrial future. Thus, this book proposes new concepts and strategies to face future sustainability challenges that are on the horizon and can impact the next generation of foods. Divided into three parts, this book discusses the (i) status of sustainable food industry, (ii) next generation and future technology for sustainable foods, and (iii) policy, social, economic, and environmental aspects in food industries. Given the book's breadth, it provides readers with an invaluable reference resource for students, researchers, graduates, and professionals, in general, who wish to gain knowledge about the engineering and food processing area so as to achieve sustainable food production.
Future Foods
Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference. - Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain - Highlights potential industrial opportunities and supports circular economy concepts - Proposes novel concepts to address various sustainability challenges that can affect and have an impact on the future generations
Ancient and Traditional Foods, Plants, Herbs and Spices used in the Middle East
The use of different foods, herbs, and spices to treat or prevent disease has been recorded for thousands of years. Egyptian papyrus, hieroglyphics and ancient texts from the Middle East have described the cultivation and preparations of herbs and botanicals to “cure the sick.” There are even older records from China and India. Some ancient scripts describe the use of medicinal plants which have never been seen within European cultures. Indeed, all ancient civilizations have pictorial records of different foods, herbs, and spices being used for medical purposes. However, there are fundamental questions and issues pertaining to the scientific evidence for the use of these agents or their ...
