Levnedsmiddelteknologi

-Author is recognized as the expert in directional freezing, the technique for making clear ice for high-end cocktails -Features gorgeous photography and a fun, gifty trim -Strong web and social media presence (Alcademics) and established following in cocktail community -Previous book Doctors and Distillers, a history of medicinal uses for alcohol, published in July 2022 by Penguin

Vitamin D kann in der Haut durch die UV-B-Strahlung der Sonne gebildet sowie uber bestimmte Lebensmittel und Supplemente zugefuhrt werden. Die aktive Vitamin-D-Form ist ein Steroidhormon mit Wirkungen in einer Vielzahl von Geweben. Ein Vitamin-D-Mangel ist in Deutschland weit verbreitet. Es gibt eine Reihe von Risikogruppen, vor allem aufgrund unzureichender kutaner Synthese. Neben den klassischen Vitamin-D-Mangelerkrankungen Rachitis und Osteomalazie ist ein Vitamin- D-Mangel vermutlich auch ein Risikofaktor fur verschiedene weit verbreitete chronische Erkrankungen sowie fur eine verkurzte Lebenserwartung. Zur Verbesserung der Vitamin-D-Versorgung der Bevolkerung sind umfangreichere Anreicherungsmanahmen von Lebensmitteln sowie eine starkere Verwendung von Supplementen zu fordern.

This text finally collects all the introductory aspects of beer brewing science into one place for undergraduate brewing science courses. This expansive and detailed work is written in conversational style, walking students through all the brewing basics from the origin and history of beer to the brewing process to post-brew packaging and quality control and assurance. As an introductory text, this book assumes the reader has no prior knowledge of brewing science and only limited experience with chemistry, biology and physics. The text provides students with all the necessary details of brewing science using a multidisciplinary approach, with a thorough and well-defined program of in-chapter and end-of-chapter problems. As students solve these problems, they will learn how scientists think about beer and brewing and develop a critical thinking approach to addressing concerns in brewing science. As a truly comprehensive introduction to brewing science, Brewing Science: A Multidisciplinary Approach walks students through the entire spectrum of the brewing process. The different styles of beer, the molecular makeup and physical parameters, and how those are modified to provide different flavors are listed. All aspects of the brewery process, from the different setup styles to sterility to the presentation of the final product, are outlined in full. All the important brewing steps and techniques are covered in meticulous detail, including malting, mashing, boiling, fermenting and conditioning. Bringing the brewing process full circle, this text covers packaging aspects for the final product as well, focusing on everything from packaging technology to quality control. Students are also pointed to the future, with coverage of emerging flavor profiles, styles and brewing methods. Each chapter in this textbook includes a sample of related laboratory exercises designed to develop a student's capability to critically think about brewing science. These exercises assume that the student has limited or no previous experience in the laboratory. The tasks outlined explore key topics in each chapter based on typical analyses that may be performed in the brewery. Such exposure to the laboratory portion of a course of study will significantly aid those students interested in a career in brewing science.

Enzymatic Processes for Food Valorization describes the most recent research in the field of catalysis for food valorization, revealing the impact of the implementation of enzymatic catalysis in the different stages that make up the production processes. Sections review advances in food processing using enzymes, explore the use of enzymes on by-products for the release of compounds of interest, and show recent trends in biocatalysis and its application in the food industry. Written by a team of international experts, this is an invaluable guide for professionals in the area of enzyme technology applied in the food industry, as well as technicians and scientists involved in the use of enzymes on food waste for the valorization and/or recovery of compounds.

Seaweeds are known for their rich bioactive compounds, which promote health in human beings and are good for the ecosystem as well. They are also natural resources that are a major source of raw material for different industries. There are still undiscovered and unexploited compounds synthesized by seaweeds that may have potential applications in the pharmaceutical, nutraceutical, food, and cosmetics industries.This book serves as a comprehensive knowledge source for the predominant roles of seaweeds in various sectors, particularly in the areas of health, environment, and agriculture. It explores the diverse biodiversity aspects of seaweeds and their derivatives. The book critically reviews the present industrial challenges to investigate the novel compounds synthesized by seaweeds and their unique characteristics and benefits.The volume covers the various biodiversity attributes of tropical seaweeds, their cultivation and bioactive compounds, and the diverse agricultural and biomedical applications of new seaweed derivatives. The authors also discuss the current challenges, emerging markets, and latest developments in extracting the useful biomolecules from seaweeds as well as the role of seaweeds in food security and environmental mitigation.With chapters written by experts and professionals in the field, this volume, Seaweed Biotechnology: Biodiversity and Biotechnology of Seaweeds and Their Applications, provides a deep understanding of the biodiversity of seaweeds around the world and their industrial, biomedical, and environmental applications.

This groundbreaking volume provides theoretical and empirical studies on the Halal industry. Emphasizing the Halal industry, the chapters address Halal assurance system, Halal product certification, Halal tourism, Human Resources of Halal Certification, supply chain of Halal products, and other related subjects.

Fruits and vegetables rapidly spoil due to growth of microorganisms, which further render them unsafe for human consumption. The traditional methods of food preservation, which involves drying, canning, salting, curing, and chemical preservation, can significantly affect food quality by diminishing nutrients during heat processing. This can alter the texture of the products, leave chemical residues in the final processed products, which in turn has greater impact over consumers' safety and health concerns. To combat this problem, various current non-thermal food processing techniques can be employed in fruit and vegetable processing industries to enhance consumer satisfaction for delivering wholesome food products to the market, thus increasing demand.Non-Thermal Processing Technologies for the Fruit and Vegetable Industry introduces the various non-thermal food processing techniques especially employed for fruits and vegetables processing industries; it deals with the effect of several non-thermal processing techniques on quality aspects of processed fruits and vegetable products and keeping quality and consumer acceptability. Key Features:Describes the high-pressure processing techniques employed for processing fruit and vegetable based beveragesDiscusses the safety aspects of using various innovative non-thermal based technologies for the fruits and vegetables processing industries.Explains ozone application, cold plasma, ultrasound and UV irradiation for fruits and vegetables with their advantages, disadvantages, process operations, mechanism for microbes in activation etc.Presents the commercially viable and economically feasible non-thermal processing technologies for fruit and vegetable industry.This book addresses professors, scientists, food engineers, research scholars, students and industrial personnel for stability enhancement of fruit- and vegetable-based food products by using novel non-thermal food processing techniques. Readers will come to know the current and emerging trends in use of non-thermal processing techniques for its application in several fruit- and vegetable-based food processing industries.

Here is an informative overview of the latest trends of nanotechnology-based packaging in the food industry, a rapidly advancing area with potential for the development of polymer nanocomposites for stronger, lighter, cheaper, more functional, and safer food packaging materials. The volume discusses the advances, functions, and applications of nanotechnology in food packaging as well as the important properties of polymer nanocomposites as packaging materials. Chapters address the major preparative methods and the varied quantitative and qualitative analytical techniques used. Other topics include nanofillers used for the design of active antimicrobial and antioxidant packaging systems, smart/intelligent nanocomposite packaging (including sensors, indicators, bar codes, and radiofrequency indicators), various natural and synthetic biopolymers available and their suitability to fabricate bionanocomposite food packaging, the role of nanotechnology in preserving and maintaining the odor and flavor of packed food, and nanotechnology-based edible packaging in the form of coatings and thin films. Importantly, the book also assesses the possible health and safety issues associated with the involvement of nanotechnology in food applications.

This new volume considers how the application of microbial biotechnology in food processing provides nutritional health benefits in foods, focusing on new probiotics and prebiotic-based foods. It provides an informative state-of-the art perspective of the food industry on probiotics and their metabolites, assesses the specific potential health benefits of probiotics in foods, and presents new research and advances on industrial aspects of microbial food technologies. The first section discusses the types and roles of beneficial microbes and/or their metabolites in food products, such as in enhancing food safety by decontaminating or neutralizing toxic components like mycotoxins associated with foods. Section 2 elaborates on recent breakthroughs in the development of novel probiotics incorporated in dairy and non-dairy food products (such as fruits and vegetables), challenges associated with commercialization, and their health benefits. The third section delves into emerging technologies that deal with assessing microbial diversities or management of microbiological hazards in food products.

Nanotechnology has been emerging as an important tool in the nutraceutical and food industries to improve the overall quality of life. Nanotechnology has established a new horizon by bestowing modified properties on nanomaterials and applying them to the production of nanoformulations, nutritional supplements, and the food industry. The Handbook of Nanotechnology in Nutraceuticals highlights the impact of nanotechnology on the food industries.The book focuses on the application of nanotechnology in nutraceuticals and the food industry to improve the overall quality of life. The book also addresses some important applications of nano-nutraceuticals in the treatment of different diseases, such as oxidative stress, cancer, neurodegenerative disorders, cardiovascular diseases, and so on.Features Presents a scientometric approach to analyze the emergence of nano-nutraceuticals in cancer prevention and treatment Examines various strategies employed to prepare nanocarrier systems, such as nanoparticles, nanostructure lipids, phospholipid-based nanocarriers, polysaccharide-based nanostructures, and metal nanoparticles Discusses various regulatory issues related to nanotechnology and their application in different fieldsThis book is a valuable reference for nanotechnologists, scientists, and researchers working in the field of food technology, food science, pharmaceuticals, and nutraceuticals.a a a

Here is a comprehensive summary of new research and advancements in the functional and nutraceutical therapeutic and physiochemical aspects of dairy foods. The book explores the specific health benefits of dairy ingredients in nutraceuticals and functional foods.

Because of its high Chemical Oxygen Demand (COD) and sheer volume, waste from food processing has significant potential to pollute land, water, and air. Both environmentally and economically, it is important to properly treat food processing wastes including the recovery of valuable products. a Food Processing Waste and Utilization: Tackling Pollution and Enhancing Product Recovery discusses possible solutions to tackle food waste generation and its further utilization. It addresses process engineering economics, microbiology of waste recycling, biochemical and nutritional aspects of food waste processing. The book includes detailed guidance and case studies about utilization/valorization of food waste.a Key FeaturesCovers modern as well as conventional methods of food industry waste utilization Discusses possible solutions to tackle food waste generation and its further utilizationAddresses socioeconomic considerations, environmental concerns and discusses regulations related to food processing wastea Authors of this book are well-recognized researchers in their specific fields who have made important contributions to the knowledge of utilization of different food industry wastes at different levels. This book covers a wide range of breakthroughs in waste management, and is of value for students, research scholars, postdoctoral fellows and faculties pursuing careers in fields such as Bioprocess Technology, Food Technology, Food Science and Technology, Food Biotechnology, and Fermentation and Bioengineering.

This textbook distills the various aspects of international farm animal, wildlife conservation, food safety and environmental protection law in an accessible way for an audience of practitioners, scholars and graduate students.

This book deals with various clinical trials of nutraceuticals and dietary supplements covering various diseases such as maternal and fetal diseases, cancer, hepatic, gastric, hormonal, bone and renal diseases inclusive of case studies, so that the reader get current updates on the potency of nutraceuticals as well as dietary supplements.

Starch is one of the main staples in human food, its consumption having both positive and negative aspects. The exploration and exploitation of starches from alternative botanical sources has been increasing recently due to interest in the economic and social development of tropical and sub-tropical regional economies and in support of sustainability. The book reviews existing research on various aspects of starch, including physicochemical, nutritional and functional properties, plus applications in addition to foods. Emphasis is on the various physical and chemical modifications, which are aimed at improving the properties and applicability of starch.Key FeaturesAnalyzes the state of the art of the scientific and technological problems associated with starchDescribes various applications of starch in foodsProvides a broad view on the field of starch and starchy foods

Maize is widely cultivated throughout the world due to its high-yield potential. The economic and nutritional value of maize grains is associated with its starch content, protein, fibre, bioactive compounds, and minerals. Maize is used worldwide in the preparation of health-benefiting, antioxidant-rich, fortified products and dietary supplements.Maize: Nutritional Composition, Processing, and Industrial Uses explores the status of maize in terms of its production, nutritional composition, biofortification, processing methods, health benefits, maize-based products and storage. This book also emphasizes the key features of maize grains which make it an ideal crop for industrial use. It covers all aspects of recent research about the maize and provides updated information.Features:Discusses information related to chemistry of maize componentsHighlights comprehensive information on the physical and milling properties of maizeExplains the structure, functional, and antioxidant properties of maize flourProvides the latest scientific development in the modification of maize starchExplores various maize-based food products and their storageExamines maize protein, scenarios, and quality improvement through bio-fortificationIn-depth information is provided regarding various health-benefiting nutrient components of maize flour, offering meaningful information for product formulation. This book unfolds the potential of maize grains for industrial use.

Processing of fruits produces large volumes of wastes and these wastes can create pollution problems and also result in loss of valuable biomass and nutrients. The Handbook of Fruit Wastes and By-Products: Chemistry, Processing Technology, and Utilization deals with the various techniques and methods involved in processing of fruit by-products.Although there are some general books on by-products of food processing industry but they are limited in context to the by-products of some particular fruits. This is the first book devoted to fruit processing by-products of wide range of important fruits including tropical, subtropical and temperate fruits; and their possible utilization in food and non-food industries.Key FeaturesDiscusses the valorization of fruit processing by-productsCovers the role of the by-products as prebiotics and dietary fibersPresents extraction techniques of bioactive compounds from fruit wastesThis book provides in-depth information about the fruit processing by-products, their nutritional composition, biochemistry, processing technology of by-products and the utilization of by-products into various food applications. This book also offers comprehensive coverage on the role of the fruit by-products as prebiotics and dietary fibers, their potential as the source of bioactive ingredients and their utilization in the development of novel functional foods.It also includes various novel technologies useful in extraction and evaluation of the functional components from these fruit processing by-products. The book addresses how the proper utilization of fruit processing byproducts would not only emerge as a source of extra profit to the fruit processing industry but also will help in lessen the environment pollution due to these fruit processing by-products.

This book examines policy responses to food waste and loss, an issue of significant, global concern, with one-third of food produced for human consumption lost or wasted.

This book examines the social inequalities relating to food insecurity in the UK, as well as drawing parallels with the US.Access to food in the UK, and especially access to healthy food, is a constant source of worry for many in this wealthy country. Crises, such as the COVID-19 pandemic, have coincided with a steep rise in the cost of living, meaning household food insecurity has become a reality for many more households. This book introduces a new framework to examine the many influences on local-level food inequalities, whether they result from individual circumstances or where a person lives. The framework will allow researchers new to the field to consider the many influences on food security, and to support emerging research around different sub-topics of food access and food security. Providing a thorough background to two key concepts, food deserts and food insecurity, the book documents the transition from area-based framing of food resources, to approaches which focus on household food poverty and the rise of food banks. The book invites researchers to acknowledge and explore the ever changing range of place-based factors that shape experiences of food insecurity: from transport and employment to rural isolation and local politics. By proposing a new framework for food insecurity research and by drawing on real-world examples, this book will support academic and applied researchers as they work to understand and mitigate the impacts of food insecurity in local communities.This book will be of great interest to students and scholars of food and nutrition security, public health, and sociology. It will also appeal to food policy professionals and policymakers who are working to address social inequalities and improve access to healthy and nutritious food for all.

This brief outlines the state-of-art of the food industry within the Indian Sub-continent, providing a detailed insight into the current science of nutrition and industrial technology.The Hygiene, Integrity, Traceability and Sharing (HITS) strategy has been proposed recently as a coordinated and powerful tool to contextualize the plethora of different menaces for the food consumer. The book examines this approach from eight different perspectives, with a particular emphasis on the Indian Subcontinent. Topics such as food additives, the importance of water in the food industry, the use of antioxidants, and novel food preservation methods are used to illustrate these points of view.This book is particularly appealing as a guide for graduate and undergraduate courses covering food production, food safety, and the training of teachers working in these science areas. 

Today we find the applications of nanotechnology in all spheres of life. Nanotechnology: Therapeutic, Nutraceutical and Cosmetic Advances discusses recent advances in the field, particularly with therapeutics, nutraceuticals and cosmetic sciences.Therapeutics is an area which has perhaps benefitted the most, although nanoscience and technology have quietly entered the realms of food science and are playing pivotal roles in the efficient utilization of nutraceuticals. Finally, even before therapeutics came cosmetics and companies started marketing unique products embedding the beneficial and advanced properties enabled by the use of nanostructures. This book highlights trends and applications of this wonderful new technology.