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Advancements in Nanotechnology for Food and Packaging
Advancements in Nanotechnology for Food and Packaging explores current trends, advances and associated challenges of the applications of nanotechnology in the food sectors, such as the fabrication and characterization of functional food, developments and shelf-life extension. This book is organized into 16 chapters that cover the main concepts related to the use of nanotechnology in food processing, packaging and monitoring. Coverage includes food functionalization, quality management and control, food sensory, membrane filtration technology, nanotechnology-based sensors, sustainable packaging, regulatory aspects, and much more. This book an essential resource for materials and food scientists, technologists, researchers, academics and professionals working in nanotechnology and food science. - Discusses several applications of nanotechnology in the food industry, including flavoring, enhancement of shelf life, improved food storage, and more - Includes nano and microencapsulation, nanoemulsions, nanosensors, and nano additives - Features case studies demonstrating how nanotechnology is being used in today's food industry
Antimicrobial Polymer-Based Materials for Food Packaging Applications
Antimicrobial packaging has recently attracted a great deal of interest from the food industry due to the boost in consumer demand for minimally-processed, preservative-free products. Antimicrobial polymeric packaging systems can be considered an emerging technology that could have an important impact on shelf life extension and food safety. Novel polymeric-based packaging materials are continually being developed. This book collects carefully chosen examples of the most recent and relevant advances in the preparation and characterization of antimicrobial composites for food packaging applications. Different polymer nanocomposites with improved packaging properties are discussed along with their mechanisms of action. Further, future perspectives for antimicrobial polymeric nanomaterials are provided.
Sustainable Materials for Food Packaging and Preservation
Sustainable Materials for Food Packaging and Preservation: Food Security and Sustainability discusses the recent trends and development of bio-based sustainable materials, focusing on their fabrication and application in food packaging and food preservation. This book brings together fundamental information and the most recent advances in the characterization, processing, and modification of sustainable materials and their impact on food packaging and storage of food products for improving their shelf life. Special attention is given to smart, active, and edible packaging, and the utilization of nanoemulsion and nanoencapsulation in the food industry is also discussed. In addition, the book ...
Microbial Pigments
Microbial Pigments: Applications in Food and Beverage Industry offers a comprehensive and updated review of the impact of microbial pigments as value-added products in the food and beverage industry. Microbes produce a range of valuable pigments such as carotenoids, flavins, melanins, quinines, and violacein. The book explores the use of microbial pigments as additives, antioxidants, color intensifiers, and functional food ingredients. It discusses pigment isolation and processing technologies. It covers a range of applications across products like jams, spreads, frozen desserts, and beverages. The book also discusses food safety and toxicology aspects. Key features Explores the various microbial pigments and their sources Reviews the pigment isolation, production, and processing techniques Discusses the potential application of pigments across a range of products in the food and beverage industry Includes the latest innovations and patents awarded in use of microbial pigments as value-added food products The book is meant for researchers, academic and industry experts in food biotechnology, food processing, and food microbiology.
Melanin Is Worth More Than Gold
Who would have thought preparations for a March 2014 Sacred Libation Ceremony honoring one-hundred forty-eight African American women lynched in America would result in the observation melanin is worth more than gold? Dr. Frances Cress Welsing first told us the chemical melanin is produced through a process known as melanogenesis upon introduction of the chemical tyrosine to the enzyme tyrosinase. Melanin is found in such diverse places as bird feathers, animal fur, reptile scales, microorganisms, cephalopod ink, mushrooms and even fossils. Additionally, melanin is found in the hair, skin and eyes of people. Melanin is subjected to intense scientific scrutiny. Nevertheless, the highly educat...
Progress in Volatile Organic Compounds Research
Volatile organic compounds (VOCs) have been intensively investigated in the last few decades. Their origins differ: plant secondary metabolites, food/beverages aromas, fungal/bacterial volatiles, and others. VOCs typically occur as complex mixtures of compounds (e.g., monoterpenes, sesquiterpenes, norisoprenoids, aliphatic/aromatic compounds, sulfur containing compounds, and others). They form through different biochemical pathways and can be modified or created during drying or maturation, thermal treatment, and others. Different conventional or modern methods of VOCs isolation, followed by the analysis with chromatographic and spectroscopic techniques, usually provide different chemical pr...
Recent Advances in Ready-to-Eat Food Technology
Ready-to-Eat (RTE) describes foods that need not be cooked, reheated, or otherwise prepared before consuming them. Recent Advances in Ready-to-Eat Food Technology covers all the aspects of RTE from statistics, method of production, mechanization, thermal and non-thermal processing, gluten-free, consumer behavior, control of foodborne illness and hygiene, packaging requirements, and improved functionalization to application of nanotechnology. Key Features: Covers the development of ready-to-eat products from meat, cereal, fruits, vegetables, dairy, and pulses Provides a global review of labeling and packaging for ready-to-eat products Discusses hygienic design and safety in the production and consumption, with an emphasis on pathogenicity issues Written by a team of well-recognized researchers who present the latest advances in RTE food product development, this book is of interest to industry professionals and academicians as well as to undergraduate students and postgraduate researchers.
The Eclipse of Value-Free Economics. The concept of multiple self versus homo economicus
The books’ goal is to answer the question: Do the weaknesses of value-free economics imply the need for a paradigm shift? The author synthesizes criticisms from different perspectives (descriptive and methodological). Special attention is paid to choices over time, because in this area value-free economics has the most problems. In that context, the enriched concept of multiple self is proposed and investigated. However, it is not enough to present the criticisms towards value-free economics. For scientists, a bad paradigm is better than no paradigm. Therefore, the author considers whether value-based economics with normative approaches such as economics of happiness, capability approach, libertarian paternalism, and the concept of multiple self can be the alternative paradigm for value-free economics. This book is essential reading to everyone interested in the current state of economics as a discipline.
Liderzy lokalni jako przywódcy organizacyjni w społeczeństwie obywatelskim
W monografii dokonano szczegółowej analizy zagadnień z zakresu przywództwa organizacyjnego, władzy, wpływu społecznego i społeczeństwa obywatelskiego. Starano się w niej połączyć wiedzę z różnych dyscyplin i subdyscyplin naukowych, choć jest ona osadzona w naukach o zarządzaniu i jakości. Główne cele pracy to identyfikacja i interpretacja kluczowych wartości i kompetencji liderów lokalnych oraz uwarunkowań wewnątrz- i zewnątrzorganizacyjnych w społeczeństwie obywatelskim w Polsce, a także zaproponowanie własnych rozwiązań koncepcyjnych, szczególnie wypracowanie autorskiego modelu przywództwa organizacyjnego lidera lokalnego. Wielozakresowe jakościowo-ilościowe badania empiryczne liderów lokalnych przeprowadzono w organizacjach z trzech sektorów gospodarki – publicznego (samorządowego), prywatnego i pozarządowego. Uzyskane wyniki poddano analizie opisowej i korelacyjnej. Monografia zawiera pierwszą tak dogłębną analizę omawianej problematyki i stanowi ważną pozycję dla osób, których zainteresowania naukowe oscylują wokół obszaru przywództwa.
