Levnedsmiddelteknologi

This book provides up to date information on the emerging trends and technology in food nanotechnology. It gives high-quality literature focused on the recent developments, research trends, methods and issues related to the safe use of nanoscale materials to add value to food. Most importantly, this book encloses critical reviews on micro and nanoengineering concepts, principles and applications in food. It also provides a scientific basis of micro and nanoengineered structures and compounds, their industrial food applications, encapsulation techniques and methods. This book encompasses detection, analysis and characterization techniques for nanostructures, the fate of encapsulated materials in target food. It also educates on regulatory issues and safety of clinical translation of nanomaterials in fortified foods.

Cyclodextrins (CD) are cyclic oligosaccharides containing 6, 7 or 8 glucose units (a, or y-CD, respectively) in a truncated molecular shape. Their cyclic molecular structure contains a hydrophilic surface and a hydrophobic cavity at the center that can interact (host) with external hydrophobic compounds (guest molecules). Cyclodextrins have been categorized as Generally Recognized As Safe (GRAS) in the USA, "e;natural products"e; in Japan, and as "e;novel food"e; in Australia, New Zealand and EU countries. They are therefore widely used in food production to encapsulate hydrophobic compounds, including solid, liquid and gas molecules, in order to solubilize, stabilize or control the release rate of these components. To date, there has been no comprehensive review of the very large number of studies performed on encapsulation using cyclodextrin powders for food applications in recent years.  This text fills that gap for academics in the encapsulation field and for industry professionals who want to gain a solid understanding of encapsulation functionality of cyclodextrin powders. The book consists of 16 chapters in which chapter 1 introduces cyclodextrin properties and its applications in food processing, and chapters 2-16 explore applications of cyclodextrin in encapsulation for many guest compounds. These compounds include gases, flavors, colors, pigments, polyphenols (plant bioactive compounds), essential oils, lipids (cholesterol and polyunsaturated fatty acids), vitamins, fruit ripening controlling compounds, and antifungal and antimicrobial compounds. These chapters also discuss functionalities of cyclodextrin in packaging, masking off-flavor and off-taste, and as dietary fiber.Covering a broad range of cyclodextrin applications and suitable for both newcomers to encapsulation technology and those with experience, Functionality of Cyclodextrins in Encapsulation for Food Applications is a unique and essential reference on this increasingly important topic.

Bambara groundnut (Vigna subterranea) is a crop native to the Bambara tribe of Mali and is grown as a subsistence crop in Africa. Recent advances in research, however, have brought the crop to the forefront of the sustainable agriculture movement.The Bambara plant is highly drought tolerant and rich in protein and carbohydrates, including starch. These macromolecules have enormous industrial potentials. For example, the starch in Bambara grain has been found to exhibit higher (double) viscosity than conventional corn starch. Modified Bambara groundnut starch has been used to produce edible bioplastics that could be upgraded industrially to suit the fourth industrial revolution shift.Bambara plants are also a natural source of soluble fiber, which is gluten-, lactose- and cholesterol-free, with potential as a stabiliser, thickener and gelling agent as well as a cryoprotectant in frozen products. The health benefits include lowering of cholesterol levels, levelling of blood glucose and as a detoxing aid. Furthermore, several researchers have explored the grain either alone or as composite with cereal and tubers for the development of value-added products.Food and Potential Industrial Applications of Bambara Groundnut presents in a clear, coherent way the research findings on Bambara grain and its status as a promising food and industrial crop.

Market trend and the increasing diagnoses of celiac disease have encouraged extensive research into the development of gluten-free breads. Generally, the development of bread without gluten involves the use of diverse ingredients and additives aimed at imitating the viscoelastic properties of gluten and consequently obtaining quality bread products. However, developing gluten-free bread remains a technological challenge due to the key role of gluten in the breadmaking process.Gluten-Free Bread Technology provides an overview of all fundamental issues and key factors associated with gluten-free bread technology, with the emphasis on the most recent findings on the subject. The promising results of the reviewed studies indicate that the gluten-free breads developed possess similar or better sensory attributes than those of control formulations, and some are even comparable to their wheat gluten-based counterparts. Chapters of this book focus on the role of additives, dough handling, and the physical, structural, sensory and nutritional properties of the gluten-free bread. The science of gluten intolerance is explained as well. With all relevant literature gathered and summarized in one place, this text will be an essential resource for both food scientists and industry professionals pursuing gluten-free formulations.

This volume offers new insights into food and culture. Food habits, preferences, and taboos are partially regulated by ecological and material factors - in other words, all food systems are structured and given particular functioning mechanisms by specific societies and cultures, either according to totemic, sacrificial, hygienic-rationalist, aesthetic, or other symbolic logics. This provides much "e;food for thought"e;. The famous expression has never been so appropriate: not only do cultures develop unique practices for the production, treatment and consumption of food, but such practices inevitably end up affecting food-related aspects and spheres that are generally perceived as objectively and materially defined. This book explores such dynamics drawing on various theoretical approaches and analytical methodologies, thus enhancing the cultural reflection on food and, at the same time, helping us see how the study of food itself can help us understand better what we call "e;culture"e;. It will be of interest to anthropologists, philosophers, semioticians and historians of food.

Discover the delicious world of white wine with profiles of all the must-know varieties and styles, from Albariño to Viognier, and dive deep into popular favourites, such as Chardonnay, Pinot Grigio, Riesling and Sauvignon Blanc. Peppered with engaging facts and figures, each chapter surveys one grape or style, featuring all-inclusive at-a-glance information that tells you what to expect in the glass, suggested food pairings and recommended wines, from cheerful bargains to worthy splurges. Detailed essays offer capsule histories of each variety or style, including its origins, favoured growing conditions, notable countries that produce it and typical characteristics. Winemakers and other industry experts share their wisdom alongside gorgeous photography that brings the regions, vineyards, grapes and bottles vividly to life. Complete with a handy checklist to track the delectable wines that you taste, White Wine is the perfect resource to help you enjoy the best white wines in the world.

Mycotoxins represent an assorted range of secondary fungal metabolites that extensively occur in numerous food and feed ingredients at any stage during pre- and post-harvest conditions. Mycotoxin contamination in food and feed cause acute and chronic mycotoxicosis, including teratogenic, carcinogenic, oestrogenic, neurotoxic, and immunosuppressive effects and several others health issues. Mycotoxins in Food and Feed presents an overview of all the major mycotoxins, sources of production, chemistry and biosynthesis, occurrence in food and feed, effect on agriculture, effect on human health, detection technique, masked mycotoxins, and management and control strategies.Key FeaturesProvides broad coverage of mycotoxins and their effects on food and feedIncludes comprehensive information of occurrence, chemistry, detections methods and management strategies for each toxinDiscusses the recent development in detection technologies for major mycotoxinsExplores agricultural practices and post-harvest management strategies for managing mycotoxin infestations

Packaging plays a major role in the environmental footprints of products from any industrial sector, and thus is important to address the sustainability issues of packaging. Packaging and the packaging sector have to be eco-conscious as there are many types of packaging across various industrial sectors and so are their environmental impacts as well. Plastic packaging is one of the most common element and the packaging sector accounts for almost 40% of plastic pollution in the world.  Sustainable packaging is the only way forward to alleviate the environmental devastations from the the packaging sector. This book presents case studies and discusses how to make packaging more sustainable for a better future.

The first three editions of Fungi and Food Spoilage established, then consolidated, a reputation as the leading book on foodborne fungi.  It details media and methods for isolation and identification, descriptions of species, and information on their physiology, ecology and mycotoxin formation.  It is an invaluable reference for food microbiologists investigating fungal food spoilage problems, both in field crops and processed foods, and the likelihood of mycotoxin production in either.The Fourth Edition incorporates major differences from the Third: multiple changes in nomenclature due to changes in the International Code of Nomenclature for algae, fungi and plants; many taxonomic changes due to improvements in, and more widespread application of, molecular methods in taxonomy; the introduction of colour colony photographs where appropriate; and a new chapter on mycotoxins.The introductory chapters of the book deal with the ecology of food spoilage, and provide an overview of how food processing, packaging and storage parameters influence fungal growth.  A subsequent chapter overviews the fundamentals of naming and classifying fungi.  Morphological methods and media suitable for low cost and effective isolation, enumeration and identification of foodborne fungi are provided, together with many more specialised media and techniques.   The major part of the book provides keys, descriptions and illustrations of all yeasts and filamentous fungi commonly encountered in foods.  Other known characteristics of the species, including physiology and ecology are included.  Chapters on the types and species of fungi likely to be found in fresh, harvested and variously processed foods are followed by a new chapter on mycotoxins, both major and minor, their sources, both fungal and food, and their implications for human health.The broad and practical nature of the coverage will appeal to microbiologists, mycologists and biotechnologists in the food industry, as well scientists in academic, research and public health institutions.Drs Pitt and Hocking worked for CSIRO Food for more than 100 years combined.  Both are now retired from CSIRO: Dr Pitt continues to work part time with Microbial Screening Technologies, a biodiscovery company.

Criticisms facing the food processing industry include adverse ecological impacts like decline in biodiversity, environmental degradation, water pollution, eutrophication, greenhouse gas emissions, and the loss of agricultural land. Environmental Sustainability in the Food Industry: A Green Perspective delves into the effect of food processing on the environment, human health, nutrition, energy efficiency, nanotechnology in food industry, and the maintenance of ecological sustainability. The book presents eco-friendly approaches to reducing the impacts of food processing on the environment and to promoting sustainable development. The focus of this text is how to implement green practices in the food industry to reduce the negative impacts of food processing on the ecosystem, as well as to improve food quality for better human health and nutrition. The text also explains the food industry's focus on sustainable aspects in resource conservation and reduction of energy consumption. Key Features:Describes the contribution of the food industry sector on human health and nutrition Covers eco-friendly approaches to reducing negative impacts of food processing on the environment Discusses the uses of advanced techniques such as nanotechnology, non-thermal techniques, and more to improve food processingThe book highlights details related to the food industry and environmental issues. It is a great resource for students, researchers, and professionals alike, as well as anyone with an interest in green paths to food quality and nutrition.

Global food losses are a result of a lack of necessary infrastructure, improper food safety handling procedures, and insufficient training for the personnel working in the cold chain. The development of a resource-efficient and energy-smart food supply chain requires a well-integrated evaluation and development of the cold chain. Cold Chain Management for the Fresh Produce Industry in the Developing World provides a comprehensive review of the benefits of an unbroken cold chain in developing countries and focuses on the critical role of extension education in the implementation of cold chain management. The unbroken cold chain is essential for all stakeholders in the fresh produce industry to maintain the quality and safety of food products during handling, transporting, and storing in their journey from producer to consumer. Appropriate cold chain management is crucial not only to reduce the postharvest losses and wastages, but also to increase farmers' income, generate employment opportunities, and improve the livelihood of stakeholders along the supply chain. Key Features:Includes case studies for promoting the expansion of existing technologies for cold chain development in Asian, Africa and the Caribbean nations.Assesses cold chain management as crucial to the growth of global trade in perishable products with contributions from international organizations, researchers and commercial experts.Articulates resilient, sustainable and creative concepts to develop cold chains to enhance food distribution.This book comprises of chapters contributed by the experts and practitioners of cold chain development in developing countries. The authors in the book provide the scenario of cold chain management in the world and discuss the importance of the cold chain as well as the different options and innovations of cooling systems. Chapters also include case studies, success stories, capacity building activities, and other opportunities in cold chain development.a a

Processing of Food Products and Wastes With High Voltage Electrical Discharges presents basic knowledge on HVED technology, focusing on the mechanisms, related phenomena and effects, equipment design, methods and examples of application. Divided in three parts, the book covers the advantages and restrictions of HVED technology for the treatment of numerous specific food products, by-products and wastes, such as grape, oilseed, citrus by-products and wastes, lignocellulosic and algal biomass, meat and bacterias. This book act as a comprehensive resource for researchers to be able to use the data for the dimensioning of HVED and processing equipment and finding the optimal treatment parameters.

**Selected for Doody’s Core Titles® 2024 in Nutrition** Ketogenic: The Science of Therapeutic Carbohydrate Restriction in Human Health presents the most up-to-date and evidence-based science and research available in the field of TCR, with the purpose of training medical and allied healthcare professionals on the effective therapeutic use of low-carbohydrate and ketogenic nutrition in clinical practice. This book explores the appropriate, safe, and effective use of TCR to improve patient outcomes in a broad range of chronic metabolic conditions and aims to promote health. Focused on lifestyle management, health support and the treatment of diseases rooted in poor nutrition, this book explores the role of food and lifestyle modification as medicine and is a valuable resource for nutritionists, dietitians and medical professionals who provide diet-related counselling, as well as those researching or studying related areas.