Levnedsmiddelteknologi

This book offers insights into the issues around food security, public health, equity and global governance. With a focus on India, it highlights the complex networks of sociopolitical, economic and agricultural challenges to ensure self-sufficiency in food production.Based on field research conducted across India and an in-depth study on government agencies and multilateral fora, this book connects and juxtaposes global, national and local narratives on food security and policy. It analyses issues ranging from climate change to gaps in the nation-wide public food distribution systems. Through interdisciplinary narratives on food insecurity and poverty, the book exposes the underlying problems within policy frameworks and offers solutions for greater accessibility and distribution of food supplies while combating climate variability and agrarian distress.The volume explores global food governance norms and India's role in further shaping them. It will be of interest to students and researchers of public policy and governance, development studies, sociology, agriculture studies, public health and nutrition and economics.

The Sensory Evaluation of Dairy Products, Third Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

The book reviews the history, present, and likely future of intellectual property for plant-related inventions. It describes "e;what works"e; and "e;what does not work"e; in the current situation and analyzes whether the current intellectual property framework will be able to cope with the rise of genome editing/new breeding technologies (especially CRISPR Cas). Based on trend data, the analysis shows that the current system, including stakeholder initiatives, will most likely not be able to adapt to the technology change. It then evaluates different options for legislators to respond and proposes in detail a new holistic IP system which merges elements of the patent and the plant variety protection system into one new system.

This volume provides methods on procedures for assessing the biosafety aspects of probiotics. Chapters are divided into five parts detailing in vitro biosafety assessment, biogenic amine production, D-lactic acid production, toxin production, production of various enzymes, determination of toxicity, mutagenicity, virulence genes, capsule formation, hemolytic activity, DNAse activity, bile salt deconjugation, antibiotic resistance, antibiotic resistance gene transfer, mucin degradation, platelet aggregation, and in vivo biosafety assessment of probiotics including determination of  infectivity, reproductive and developmental toxicity, and evaluation of immunological parameters in animal models.Authoritative and cutting-edge, Biosafety Assessment of Probiotic Potential aims to be a foundation for future studies and to be a source of inspiration for new investigations in the field.  

Essential oils are simply the volatile oils of plants. These are concentrated liquids contain many terpenes, alkaloids and alcohols etc. Various compounds of essential oils have bioactive properties such as antimicrobial, anti-cancer, anti-diabetic, anti-viral and anti-fungal etc. This book describes the sources of essential oils, extraction and production method, characterizing tools, bioactivity, and various applications in the field of industries, daily usage, agriculture, health, and food.

This work addresses the multiple possibilities for using cinnamon for applications in food science technology and to help in the complimentary treatment and prevention of diseases, with priority given to secondary metabolites produced by this plant. Issues related to the functions of cinnamon and its applications, as well as the biosynthetic pathways of production by plants, are covered in depth. The link between food science and technology and specific medicinal plants has not been explored enough in the current literature, and this text looks to bridge this gap in its extensive coverage of cinnamon.CINNAMON: A Functional Food and Medicinal Plant provides readers with a broad and diverse overview of the importance of secondary metabolites produced by plants and the possibilities for innovative biotechnological approaches that introduce new potential to a wide range of industrial products. The application of cinnamon in productsacross food science and its numerous health benefits are outlined, including its use as a complimentary medicine for a number of diseases. This book features the main cinnamon varieties and production areas plus quality evaluation and bioactive compound extraction methods. The multiple applications of spices in foods are covered in depth, plus antioxidant activity and inhibitory effects on bacteria and fungi. Beyond its use in foods, readers will find chapters covering the antiviral effects of cinnamon and its use for the treatment and prevention of diabetes and other disorders. Also important is coverage on the safety aspects of cinnamon and its extracts. To date no book has exclusively covered the many uses of cinnamon and cinnamon extracts in food and pharmaceutical applications. This much-needed work provides a fully up to date and extensive overview for researchers to examine the many uses of cinnamon across multiple products and industries.

This edited book provides an overview of existing and emerging gas chromatography/mass spectrometry (GC/MS) based methods for the authentication and fraud detection in all major food groups and beverages.Split in four parts, the book opens with a comprehensive introduction into the GC/MS technique and a summary of relevant statistical and mathematical models for data analysis. The main parts focus on the authentication of the main food groups (cereals, dairy products, fruit, meat, etc.) and beverages (e.g., coffee, tea, wine and beer). The chapters in these sections follow a distinct structure describing the nutritional value of the product, common fraud practices, economic implications and relevant biomarkers for the authentication process, such as volatile compounds, fatty acids, amino acids, isotope ratios etc. The final chapter provides an outlook on where the methodologies and the applications may be heading for.Food fraud is serious problem that affects foodindustries of all kinds, which is why food authentication plays an increasingly important role. This book aims to serve as a knowledge base for all researchers in academia, regulatory laboratories and industry employing GC/MS for food analysis. Due to its comprehensive introduction and consistent structure, it can also serve as an excellent resource for students in food science, food technology, food chemistry and nutrition.

Funktionelle ingredienser har altid spillet en afgørende rolle i moderne industriel fødevareproduktion og ligeså på menukortene i Michelin-restauranterne. Men hvad er det præcis, der gør de funktionelle ingredienser så unikke? Og hvorfor kan de hjælpe os med at skabe bedre, sundere og mere bæredygtige fødevarer? Denne bog klæder de studerende på til at stille de rigtige spørgsmål og forstå svarerne.Funktionelle ingredienser i fødevarer er en lærebog i opbygning, funktionalitet og brug af konsistensgivende ingredienser til fødevareindustrien. Bogens fire fokusområder hydrokolloider, stivelser, fibre og proteiner spiller alle en vigtig rolle i udviklingen af fødevarer, der harmonerer med fremtidens trends på fødevaremarkedet.Bogen adskiller sig ved at inddrage specialviden fra virksomheder i den danske ingrediensklynge. Dette gør bogen både nutidig og praksisorienteret.Den primære målgruppe er studerende på procesteknologuddannelsen, men vil også kunne bruges inden for fødevareteknologi, laboratorieteknologi, ernæring og sundhed m.fl.

Adding Value to Fruit Wastes: Extraction, Properties, and Industrial Applications provides the latest technologies used in fruit waste to extract, isolate, and characterize functional, active compounds and their diversified pharmacological, food, agricultural, and industrial applications. Divided in three sections, the book explores emerging technologies for the extraction of functional components, discusses value-added components, and works as a guide to its applications. The book also covers fruit wastes for extracting starch to provide more cereal crops available as food, besides supporting the efficient utilization of fruit wastes to bring opportunities for extraction of functional components in a sustainable manner for food applications. Written by a team of experts in the field, this book provides technicians, researchers, food technology experts, food industry personnel, and academia with value addition to the fruit waste and a lot more opportunities for extraction of functional components in a sustainable manner for food applications.

Utilizing Microfluidics in the Food Industry: Applications and Techniques thoroughly covers state-of-the-art applications of microfluidic systems in the food sector. The book presents fundamental concepts of microfluidic devices, liquid conduction in microfluidics, fabrication techniques, computational approaches, scalability approaches, and emerging concepts in nanofluidics. The second section provides details on microfluidics for food structure (emulsion, foams, micro and nano carriers) formulation and aspects for food processing food safety and quality analysis. The last section is dedicated to providing a futuristic view of this rapidly advancing field, emphasizing the need for research and market potential. This comprehensive reference written by world renowned scientists provides both fundamentals and principles or other application sectors in the microfluidics on food processing.

Traditional Starch Food Products: Application and Processing is the fourth volume of the "Underground Starchy Crops of South American Origin" book series. Organized in five volumes, this series brings information on the applied level of producing and using starch from a range of plants grown in tropical and subtropical areas that have South American origin. This book describes the use of starchy roots, tubers and rhizomes in food, medicine, local culture, and religion, emphasizing the vital roles they play in indigenous Andean or Amazonian communities, offering cultural identity and economic value. The book’s comprehensive exploration highlights the multifaceted world of underground starchy crops, emphasizing the challenges to their successful development and preservation. Edited by a team of experts with solid background on starch extraction research, these books are aimed at all those involved in research and development, new technology processes and quality control and legislation in the field of starch.

Bioactive compounds in food, known for their positive health effects, can be lost during handling after harvest, processing and storage. While most foods are exposed to processing to increase shelf life and edibility and to ensure microbial safety, conventional processing methods may have disadvantages, such as decreasing the nutritional quality of foods, long processing times, high temperature and high energy uses. For these reasons, novel non-thermal food processing technologies (including HPP, ultrasound) and novel thermal food processing technologies (including microwave/Ohmic heating) have become widespread.This book provides a critical evaluation of the effects of conventional, novel non-thermal, and thermal food processing techniques on the retention and bioaccessibility of bioactive compounds in food materials. Within these three categories, many different processing methods are included: fermentation/germination, drying, extrusion, and modified atmosphere packaging, as well as novel technologies, such as microwave heating, ultrasound, high pressure processing, ozonation, and membrane separation processes. 

This book features selected papers presented at the 20th International Conference on Near Infrared Spectroscopy. It discusses the latest progress in the field of near infrared spectroscopy from around the globe, including the advances in instrumentation, spectral interpretation and Chemometrics. In addition, it presents potential trends for near infrared spectroscopy in the next decade and highlights developments in process analytical technology, chemical imaging and deep learning. It can be used as a reference book for researchers and application personnel engaged in spectroscopy technology, Chemometrics, analytical instruments, on-site rapid or on-line analysis, process control and other fields. It will also be useful for undergraduates and postgraduates studying these topics.

This volume offers a comparative survey of diverse settler colonial experiences in relation to food, food culture and foodways - how the latter are constructed, maintained, revolutionised and, in some cases, dissolved. What do settler colonial foodways and food cultures look like? Are they based on an imagined colonial heritage, do they embrace indigenous repertoires or invent new hybridised foodscapes? What are the socio-economic and political dynamics of these cultural transformations? In particular, this volume focuses on three key issues: the evolution of settler colonial identities and states; their relations vis-à-vis indigenous populations; and settlers¿ self-indigenisation ¿ the process through which settlers transform themselves into the native population, at least in their own eyes. These three key issues are crucial in understanding settler-indigenous relations and the rise of settler colonial identities and states.

This book offers an extensive overview of the current and future potential of polysaccharides-based films, providing in-depth coverage of the fundamentals and basics of polysaccharide-based films.Aimed at students, scholars, scientists, and food packaging professionals, this book delves into the properties and applications of polysaccharide-based edible films in the food packaging industry. It provides insights and pathways for widening the applications of polysaccharide-based films to maximize their benefits in various industries and research institutes worldwide.With a wealth of scientific knowledge presented in an organized manner, this book serves as a valuable reference for researchers and professionals in food and pharmaceutical industries, as well as those in research and development (R&D) institutes.