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New Food Engineering Research Trends
This book presents new research in the growing field of food engineering which refers to the engineering aspects of food production and processing. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Genetic engineering of plants and animals is not normally the work of a food engineer. Food engineering is a very wide field of activities. Among its domain of knowledge and action are: Design of machinery and processes to produce foods; Design and implementation of food safety and preservation measures in the production of foods; Biotechnological processes of food production; Choice and design of food packaging materials; Quality control of food production.
Slum Upgrading and Participation
The UN currently estimates that there are about 837 million urban slum dwellers worldwide, and this figure is likely to rise to 1.5 billion by 2020 if current trends are not reversed. This book offers five geographically and institutionally diverse case studies from Latin America, where some of the longest-running and most successful programmes in this field have been conducted. These programmes, involving a wide variety of funding arrangements and agencies, demonstrate the positive impact that community participation and people-oriented service solutions can have on slum upgrading efforts in low income urban areas.
Food Engineering Handbook, Two Volume Set
Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this set examines the thermophysical propertie
Ultrasound: Advances in Food Processing and Preservation
Ultrasound is an emerging technology that has been widely explored in foodscience and technology since the late 1990s. The book is divided into three main areas.Chapters 1 to 5 focus on the basic principles of ultrasound and how the technology works on microbial cells, enzymes, and the chemistry behind the process. Chapters 6 to 15 cover the application of ultrasound in specific food products and processes, discussing changes on food quality and presenting some innovations in food ingredients and enhancement of unit operations. Finally, Chapters 16 to 20 present some topics about manufacture of ultrasound equipment and simulation of the process, the use of the technology to treat food industry wastewater, and an industry perspective. The laws and regulations concerning emerging technologies, such as ultrasound, are also discussed, including the new Food Safety Modernization Act. - Provides a clear and comprehensive panorama of ultrasound technology - Contains updated research behind this technology - Brings the current tested product and future uses - Explores potential future use within the food industry
Guaraná
In this sweeping chronicle of guarana—a glossy-leaved Amazonian vine packed with more caffeine than any other plant—Seth Garfield develops a wide-ranging approach to the history of Brazil itself. The story begins with guarana as the pre-Columbian cultivar of the Satere-Mawe people in the Lower Amazon region, where it figured centrally in the Indigenous nation's origin stories, dietary regimes, and communal ceremonies. During subsequent centuries of Portuguese colonialism and Brazilian rule, guarana was reformulated by settlers, scientists, folklorists, food technologists, and marketers. Whether in search of pleasure, profits, professional distinction, or patriotic markers, promoters impa...
Engineering Aspects of Food Biotechnology
Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported in terms of the underlying science, there is a clear lack of information on the engineering aspects of such biotechnology-based food processes. Filling this gap, Engineering Aspects of Food Biotechnology provides a comprehensive review of those aspects, from the development of food processes and products to the most important unit operations implied in food biotechnological processes, also includ...
Innovative Technologies in Seafood Processing
While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood Processing gives information on advances in chilling, freezing, thawing, and packaging of seafood and also updates knowledge of novel process technologies (high-pressure processing, irradiation, ultrasound, pulsed electric field, microwave and radio frequency, sous vide technology, novel thermal sterilization technologies, ozone and nanotechnological applications, and other innovative technologies such as ...
Biopolymer Engineering in Food Processing
Due to their unique properties and ability to interact with other food components, biopolymers have traditionally played a major role in food processing. Biopolymer Engineering in Food Processing explores processing technology associated with biopolymer applications and discusses both operational and economic aspects. Following an overview of biopolymer applications and their functionality in different processes, the text examines: Production routes, availability, costs, and physicochemical properties of commercial biopolymers Rheology of biopolymer suspensions, how concentration and shear may affect their flow behavior, and their response to pressure losses and heat transfer during flow Eff...
Advances in Processing Technologies for Bio-based Nanosystems in Food
Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products. This book overviews the most recent advances made on the field of nanoscience and nanotechnology that significantly influenced the food industry. Advances in Processing Technologies for Bio-Based Nanosystems in Food provides a multidisciplinary review of the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures systems. Features: Presents the most recent advances made in the f...
Food Biofortification Technologies
Biofortification, which can be defined as the process of increasing the content/density of essential nutrients and/or its bioavailability of food with valuable compounds, is a promising means of increasing nutrient intakes. Traditional fortification practices in which exogenous nutrients are added to food can increase the content of nutrients but the use of biofortified foods with nutrients also may deliver the compounds in a more available form, as well as boost the overall relative effectiveness of these foods in raising nutrients status. Food Biofortification Technologies presents the state of the art in the field of novel methods of fortification and agricultural treatments as a way to i...
