Food Science and Technology

Food Science and Technology

This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide.

Food Science and Technology

Food Mixing

Food Mixing

The mixing of liquids, solids and gases is one of the most common unit operations in the food industry. Mixing increases the homogeneity of a system by reducing non-uniformity or gradients in composition, properties or temperature. Secondary objectives of mixing include control of rates of heat and mass transfer, reactions and structural changes. In food processing applications, additional mixing challenges include sanitary design, complex rheology, desire for continuous processing and the effects of mixing on final product texture and sensory profiles. Mixing ensures delivery of a product with constant properties. For example, consumers expect all containers of soups, breakfast cereals, fruit mixes, etc to contain the same amount of each ingredient. If mixing fails to achieve the required product yield, quality, organoleptic or functional attributes, production costs may increase significantly.

Food Mixing

Soil Security for Ecosystem Management

Soil Security for Ecosystem Management

The term ‘Soil Security’ is used in the context of maintaining the quality and quantity of soil needed in order to ensure continuous supplies of food and fresh water for our society. Topics in this unique book on the management of soil sustainability in the Mediterranean region include: soil information, land degradation, land desertification, pedoenvironments, and the carbon cycle and sequestration. One main focus of the book is the description of new approaches that have been adapted with regards to interdisciplinary soil ecosystem management to combat and mitigate desertification. The contributing authors are renowned experts in their fields which cover the subjects on traditional as well as innovative land use and management.

Soil Security for Ecosystem Management

Flavor Chemistry

Flavor Chemistry

Celebrating the founding of the Flavor Subdivision of the Agriculture and Food Chemistry Division of the American Chemical Society, this book provides an overview of progress made during the past 30-40 years in various aspects of flavor chemistry as seen by internationally renowned scientists in the forefront of their respective fields. In addition, it presents up-to-date findings in the areas of flavor chemistry, analytical methods, thermally produced flavors and precursors, enzymatically produced flavors and precursors, and sensory methods and results.

Flavor Chemistry

Non-thermal Food Engineering Operations

Non-thermal Food Engineering Operations

A number of food engineering operations, in which heat is not used as a preserving factor, have been employed and are applied for preparation (cleaning, sorting, etc.), conversion (milling, agglomeration, etc.) or preservation (irradiation, high pressure processing, pulsed electric fields, etc.) purposes in the food industry. This book presents a comprehensive treatise of all normally used food engineering operations that are carried out at room (or ambient) conditions, whether they are aimed at producing microbiologically safe foods with minimum alteration to sensory and nutritive properties, or they constitute routine preparative or transformation operations. The book is written for both undergraduate and graduate students, as well as for educators and practicing food process engineers. It reviews theoretical concepts, analyzes their use in operating variables of equipment, and discusses in detail different applications in diverse food processes.

Non-thermal Food Engineering Operations

Developing Geographical Indications in the South

Developing Geographical Indications in the South

This book contributes to the literature on Geographical Indications (GIs) by providing key theoretical reflections from a five-year review process on the potential of GIs for agri-food products in Southern Africa. The contributors reflect on diverse GI processes and dynamics which operate at the local, national and international levels, thus enriching the understanding of GI dynamics and of the variety of policy options available for GI protection in Southern countries. Following a discussion of the legal framework and governance of national GI schemes in Southern countries, the book emphasize

Developing Geographical Indications in the South

Sanitation

Sanitation

Finally, an up-to-date guide to cleaning and disinfection for the food preparation and processing industries. It discusses a host of examples from various food industries as well as topics universal to many industries, including biofilm formation, general sanitizing, and clean-in-place systems. Equally, the principles related to contamination, cleaning compounds, sanitizers and cleaning equipment are addressed. As a result, concepts of applied detergency are developed in order to understand and solve problems related to the cleaning and disinfection of laboratories, plants and other industrial environments where foods and beverages are prepared.

Sanitation

Physiology and Physiopathology of Adipose Tissue

Physiology and Physiopathology of Adipose Tissue

The scientific advances in the physiology and pathophysiology of adipose tissue over the last two decades have been considerable. Today, the cellular and molecular mechanisms of adipogenesis are well known. In addition, adipose tissue is now recognized as a real endocrine organ that produces hormones such as the leptin acting to regulate food intake and energy balance in the central nervous system, a finding that has completely revolutionized the paradigm of energy homeostasis. Other adipokines have now been described and these molecules are taking on increasing importance in physiology and pathophysiology. Moreover, numerous works have shown that in obesity, but also in cases of lipodystophy, adipose tissue was the site of a local low-grade inflammation that involves immune cells such as macrophages and certain populations of lymphocytes. This new information is an important step in the pathophysiology of both obesity and related metabolic and cardiovascular complications. Finally, it is a unique and original work focusing on adipose tissue, covering biology and pathology by investigating aspects of molecular and cellular biology, general, metabolic, genetic and genomic biochemistry.

Physiology and Physiopathology of Adipose Tissue

Portland, Oregon Chefs Table

Portland, Oregon Chefs Table

Portland, Oregon Chef’s Tablecelebrates the food and culture of what theNew York Timescalls the city’s ‘golden age’ of dining and drinking. The city’s food scene–largely a celebration of the farm-to-table movement–has grown and evolved tremendously in the last five years, with an abundance of local fisheries, farms, and small beef, lamb, and pork producers providing the city’s fascinating restaurants with a wide array of locally-grown deliciousness.

Portland, Oregon Chefs Table

Determination of Anions in Natural and Treated Waters

Determination of Anions in Natural and Treated Waters

As environmental controls are lagging behind industrial development, metals are an increasing hazard to humans, animal and plant life. Bioaccumulation of metals through the food chain creates a serious impact on public health yet analytical techniques for detecting the often low concentrations of contaminants are poorly understood.

Determination of Anions in Natural and Treated Waters

Advances in aquaculture hatchery technology

Advances in aquaculture hatchery technology

For seafood production to meet expected demand from a growing global population, many more millions of tons of seafood will need to be produced. The expectations for increased product from capture fisheries is limited, so this rise in production will have to come from aquaculture, one of the fastest growing food producing sectors in the world. A primary constraint to the continuing growth of aquaculture is the supply of juveniles from hatcheries.

Advances in aquaculture hatchery technology

Magnetic Resonance in Food Science, An Exciting Future

Magnetic Resonance in Food Science, An Exciting Future

The Clermont-Ferrand-Theix Institut National de la Recherche Agronomique (INRA) was proud to organize the 10th International Conference on the applications of Magnetic Resonance in Food Science to celebrate its 10th anniversary. This scientific event was held from 13 to 15 September 2010 in Clermont-Ferrand.

Magnetic Resonance in Food Science, An Exciting Future

Infrared Spectroscopy for Food Quality Analysis and Control

Infrared Spectroscopy for Food Quality Analysis and Control

Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The book should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions.

Infrared Spectroscopy for Food Quality Analysis and Control

Practical Design, Construction and Operation of Food Facilities

Practical Design, Construction and Operation of Food Facilities

Around the world concerns about cost, efficiency, and safety – employee, product, process and consumer — have led to changes in the way food plants are planned, constructed and evaluated. From initiation of major capital requests to legal design requirements to project management and plant operations, food engineers and scientists must understand the myriad of requirements and responsibilities of successful food facilities. J. Peter Clark provides that guidance in this complete volume.

Practical Design, Construction and Operation of Food Facilities

Applied Plant Cell Biology

Applied Plant Cell Biology

The aim of this volume is to merge classical concepts of plant cell biology with the recent findings of molecular studies and real-world applications in a form attractive not only to specialists in the realm of fundamental research, but also to breeders and plant producers. Four sections deal with the control of development, the control of stress tolerance, the control of metabolic activity, and novel additions to the toolbox of modern plant cell biology in an exemplary and comprehensive manner and are targeted at a broad professional community. It serves as a clear example that a sustainable solution to the problems of food security must be firmly rooted in modern, continuously self re-evaluating cell-biological research.

Applied Plant Cell Biology