Levnedsmiddelteknologi

Food and agricultural by-products are leftovers or wastes from parts of foods, fruits, vegetables and animal sources which are obtained after processing. Agricultural by-products includes peels and rinds from citrus fruits, pineapple, mango, and banana. Other notable ones are pomace from apple, olive, red beet, and those from wine making. Also, whey from milk, straws, hulls, and brans from grains are among top agricultural by-products. These by-products often impact the environment and the social-economic sectors when they are disposed. But with the recent advances in biotechnology and scientific research, scientists have found usefulness in some of these byproducts as sources of valuable nutraceuticals, a term used to refer to chemical entities present in foods that has the propensity to impact health for disease prevention and treatment. This book entitled 'Food and agricultural by-products as important source of valuable nutraceuticals' presents detailed information about major agricultural byproducts that are rich in nutraceuticals. The nature and the type of nutraceuticals that they contains and their health promoting benefits were presented. The editors and chapter contributors are renowned experts from key institutions around the globe. This book will be useful to students, teachers, food chemists, nutritionists, nutritional biochemists, food biotechnologists among others. Key featuresnbsp; Highlights the health promotion benefits of nutraceuticalsnbsp; Presents information on agrifood by-products as sources of nutraceuticals nbsp; Discusses functional nutraceuticals from peels, rinds, pomace, hull, bran etc 

Over the centuries humans have used essential oils in the most diverse applications, mainly medicinal, and as sources of bioactive molecules. They have been used in different industrial sectors, such as the pharmaceutical and chemical industries, cosmetics and more recently in the food industry. Due to new research in the field of food science and technology, new sources of bioactive compounds have been described, as they have been shown to be a viable alternative for applications in biofilms, nano emulsions, natural antioxidants, control of microorganisms such as fungi, bacteria and protozoa that can be pathological for human health. The use of essential oils in food science and technology is relatively new, with few articles and books in circulation covering new approaches. Essential Oils: Applications and Trends in Food Science and Technology provides relevant information on the applications of essential oils in this sector, bringing a reliable synopsis through literature reviews addressing mainly their use and perspectives and contributing in a systematic way to the dissemination of important knowledge on the use of essential oils in the area of food science and technology. This text presents new information on applications of essential oils in food science and covers Amazonian plants which are rich in essential oils plus new and developing sources of volatile and bioactive molecules. The use of essential oils in agriculture is covered in depth plus encapsulated and nano products used as food preservatives. As the first research work focusing exclusively on essential oils and their use in the food sector, this book can be used as a singular source for researchers seeking up-to-date coverage on this subject of emerging importance. 

This is the first book to explore the science underlying the Jerusalem artichoke, which is also known as Helianthus tuberosus L. and it is attracting increasing interest among food scientists and professionals worldwide. Due to a wide perspective for the production of inulin due to its high economic and ecological importance, the development of technologies for isolating and processing tuberous sunflower raw materials using environmentally friendly technologies (green chemistry and white biotechnology) and the global production of inulin shows an increasing tendency. Here we focus on the latest technological achievements related to the use of inulin in the food processing. In this book, readers will find full explanation of the conceptual aspects and the latest research results on a wide range of topics, including the relevant characteristics and applications from various fields. Written by leading scientists in the field, the book will be a valuable resource for students and researchers in the fields of food chemistry, nutritional science, physiology, and bioengineers, as well as for professionals in the food industry.

This book reviews applications of nanomaterial and nanodevices in the food industry. It also discusses the advanced bioanalytical techniques, including Enzyme-Linked Immunosorbent Assay (ELISA), immunoanalytical techniques, and monoclonal antibody-based immunological techniques for detecting food adulterations and allergens. It comprehensively covers electrode modification and nano-engineered fabrication of biosensors to enhance their functionalities for utilization in food industries. The book highlights the utilization of nanobiosensors for food safety and quality analysis, such as detection of toxin, food-borne pathogen, allergen, evaluation of toxicity etc. Further, it also summarizes the recent advances in nanodevices such as nano-systems, nano-emulsions, nanopesticides, and nanocapsules and their applications in the food industry. Lastly, it covers nanomaterial-based sensors for drug analysis in diverse matrices. It serves as an invaluable source of information for professionals, researchers, academicians, and students related to food science and technology.

This book provides a comprehensive overview of dehydration techniques. It includes six chapters that discuss various methods of food dehydration. Some of these processes include advanced drying methods that utilize microwaves, infrared radiation, and radio frequency, as well as techniques like hot air, vacuum, fluidized bed, and freeze-drying. Chapters explore the advantages and disadvantages of the various processes, including hybrid techniques that increase the efficiency of drying and improve the quality of the dried products. Other topics explored include the kinetics of hydrogel dehydration and pre-treatment processes such as those that utilize ultrasound.

Food processing, preservation, and packaging is a highly interdisciplinary science. Various techniques and technologies have been developed to extend food shelf life, minimize the risk of contamination, protect the environment, and improve foods¿ functional, sensory, and nutritional properties. Some of the many benefits of food processing, preservation, and packaging include increased food safety, improved nutrition, longer shelf life, and increased economic opportunities. In addition, food processing and preservation help to reduce post-harvest losses. Developing novel food processing, preservation, and packaging technologies is critical to preserving food quality, improving sensory characteristics, and reducing losses. At present, there is a great emphasis on developing novel biobased and intelligent packaging technologies that are safe for food and reduce environmental pollution. This book provides a comprehensive overview of food processing and preservation packaging to tackle the challenges of food safety, nutritional security, and sustainability. Chapters address such topics as edible packaging materials, intelligent packaging materials, nanotechnology for enhancing the shelf life of food products, advanced food packaging systems, green materials for food packaging, antimicrobial packaging materials, food drying technologies, methods of food processing, food analysis using acoustic and thermal methods, food formulations, and functional foods. This volume is a useful resource for students, researchers, and food processing preservation professionals. It highlights advances in food processing and packaging systems to increase food quality and preserve food longer without generating waste.

This detailed volume provides a comprehensive collection of methods and protocols in food allergy and food allergens studies. The selected protocols explore the study of food allergens, from recombinant production, purification procedures, IgE and T cell epitopes characterization, to allergen structure description, cellular responses, and tolerance induction, through a variety of techniques and animal models. Written for the highly successful Methods in Molecular Biology series, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step and readily reproducible laboratory protocols, as well as tips on troubleshooting and avoiding known pitfalls. Authoritative and practical, Food Allergens: Methods and Protocols serves as an ideal reference for scientists at all stages involved in the study of food allergy and allergenic components.

The story of the county's brewing history, supported by a fascinating selection of rare and previously unpublished images.

The Latin American region has been at the forefront in combating infections caused by Escherichia coli strains in humans, animals, and the environment. The continuous emergence and evolution of pathogenic E. coli strains associated with human and animal infections have demonstrated that (i) groups of related pathogenic E. coli are responsible for most infections caused by this bacterial species; (ii) diverse virulence phenotypes expressed during infection defined each one of these pathogroups; (iii) the geographical distribution of pathogroups in Latin America and the evolution of new isolates was defined by the dominant pathogroup and presence of distinct virulence strains; (iv) acquisition of mobile elements or accumulation of point mutations accelerate the development of antibiotic resistance in some of these strains. The Latin American Coalition for Escherichia coli Research (LACER), a multidisciplinary network of over seventy research groups in eleven Latin American countries and the USA, was established in 2009 to apply One Health principles in defining and combating this pathogen. The previous edition of this text, Escherichia coli in the Americas (c. 2016) was the culmination of their wisdom about E. coli, from its role as a commensal bacterium to its characteristics as a pathogen causing disease in animals and humans. This new edition presents recent advances and contextualizes all aspects of E. coli in a One Health perspective, from the environment, to animals, to humans. It addresses E. coli interactions with host microbiota, CNS, and phages. It includes cutting edge insights on hybrid strains, molecular mechanisms of virulence and pathogenesis, resistance, domestic and wild reservoirs, disease surveillance in Latin America, genomic analysis, food safety, and new therapies. Crucially, it also provides translations and analysis of key reports on Escherichia colipublished in Spanish and Portuguese. This book serves as a critical resource for scientists in industry and academia, clinicians managing associated infections, and trainees and students studying basic and clinical aspects of E. coli pathogenesis.

This volume details protocols on mass spectrometry and associated techniques. Chapters guide readers through micro- and macronutrients analysis, mass spectrometry-related methodologies, direct insertion, matrix-assisted laser desorption ionization (MALDI), gas chromatography (uni- and bi-dimensional), liquid chromatography, plasma mass spectrometry (ICP-MS), and analyses in food samples.  Authoritative and cutting-edge, Mass Spectrometry for Food Analysis aims to provide comprehensive and updated state-of-art methodologies and models for food analysis.

This book stands as a manual and ready reference for the range of professionals involved in industrial drying. It addresses problems connected with most industrial drying systems, too often designed by those with limited formal engineering training in an environment of minimal regulatory oversight. The author explains how many existing drying systems are dangerous and pose fire hazards, create unhealthy working conditions, are highly energy inefficient, and have very little to no primary modeling of key process variables. Equipping readers with the necessary competencies to contend with issues in conducting studies, developing new designs; manufacturing, installing, and servicing industrial drying systems, this volume is ideal for engineers, OEMS, contractors, service technicians, scientists; agriculture, food, wood products manufacturers; and insurance underwriters.

We like beer in Canada. We really, really like it. And it's not just a fly-by-night, sordid little affair. We're in it long term. We spend something like $8 billion a year on beer. From barley growers to label designers, more than 170,000 Canadians owe their fulltime jobs directly or indirectly to beer. The rest of us just do what we can to help.  In the long-awaited follow up to Notes on a Beermat, Pashley explores beer in Canada, covering many salient points, including chapters on . Frère Ambroise, Who Started It All (Unless He Didn't). Us Against Them: Canadians and Our Neighbours to the South. When Canadians Knew Squat: The Stubby in Our Lives. Beer: Isn't It Bad for You and Bad for the Planet?. Ale or Lager? East Is East and West Isn't. Barkeep! Gimme Another Light Dry Low-Carb Ice Beer with No Aftertaste. Are You a Beer Geek? (There's No Right Answer). The Future of Beer: Can I Afford to Drink Beer? (Can You Afford Not To?) And much, much more!

Pigmented Grains: Nutritional Properties, Bioactive Potential, and Food Application highlights the potential of pigmented grains crops in the human diet and their health benefits due to presences of the rich source of phytochemicals and pigments. Divided into 13 chapters, the book covers the breeding approaches and techniques for producing pigmented grains, the functionality and nutritional properties of wheat, rice, maize, barley, oats and rye, sorghum, millets, and pseudo cereals such as amaranth, quinoa and buckwheat. Others chapters cover the processing of pigmented grains and the effect on their functionality, utilization of pigmented grains and their by-products This is a comprehensive reference written for teachers, scientists, researchers, students, and all others who have interest in pigmented grains their potential nutritional value, utilization in food processing, value addition, and in combating malnutrition and nutritional security.

Microbial Vitamins and Carotenoids in Food Biotechnology: Novel Source and Potential Applications provides important insights to help readers understand the molecular mechanisms involved in the microbial biosynthesis of vitamins and carotenoids. The book's chapters put forward all the latest advancements concerning the production and applications of microbial vitamins and carotenoids. It also provides a sustainable alternative to chemically synthesized compounds and presents wide coverage on the most promising sources of vitamins and carotenoids in food and pharmaceutical industries. This is a complete and unique resource beneficial for the scientific communities as well as food science and nutrition research students.

Developments in Food Quality and Safety Series is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry; Nanotechnology in food production; and Intelligent packaging and sensors for food applications. Volume 4, Food Industry 4.0: Emerging Trends and Technologies in Food Production and Consumption covers several technologies (e.g., robotics, smart sensors, artificial intelligence, and big data) at different development and research levels in order to provide holistic multidisciplinary approaches that embrace simultaneously as many Industry 4.0 technologies as possible, reflecting the long journey of food from farm (or sea) to fork. Chapters explore automation, digitalization, and green technologies, besides food quality, food safety food traceability, processing and preservation 4.0. Topics such as smart sensors, artificial intelligence and big data revolution, additive manufacturing, and emerging food trends are also explored. The series is edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists.

Plant-based Proteins: Sources, Extraction, Applications, Value-chain and Sustainability provides the latest findings and most recent approaches and trends on clean label proteins. Divided into six sections, including Cereal-based proteins, Pseudocereal-based proteins, Protein from pulses, Protein from seeds and nuts, Protein from fruits and vegetables, and Plant-based proteins (value-chain and sustainability), the book extensively covers the composition, quality characteristics, and comparative analysis of plant- and animal-based proteins and their potential industrial applications.A comprehensive reference offering the state-of-the-art necessary insights on the recent and potential uses of plant proteins, this book is an excellent resource for academics and researchers in food science and engineering as well as industrial food engineers and technicians.

This book is a visual guide to the territorial dynamics operating within a territory. The reading of such dynamics is fundamental in understanding the role of food in cities. This atlas provides a refreshing approach to the study of the city and of its territory, expanded from the perspective of the food system. This book illustrates the impacts of urban planning options on the function of the contemporary Food System of the Lisbon Region, while disclosing its associated urban form solutions. It provides a possible methodology for the reading of the food system based on an analysis of planning instruments and their morphological outcomes, both in the territory but also on the various built forms which have resulted over time. A key focus of the atlas is exploring how planning has regulated the evolution of the Lisbon Region since the 20th century and its implications on the food system. The atlas results from an exhaustive survey and research work conducted in Lisbon Metropolitan Area for a research project, SPLACH - Spatial Planning for Change, for the past 3 years, in terms of the analysis of its Food System and Urban Planning, aiming to inform the delineation of planning strategies towards a sustainable urban environment. It is an important reference for planners, architects, planning and architecture students as well as municipal technicians and the general public, as it provides a refreshing and useful source of information to support further readings about the food system and its relations to urban planning instruments and urban form solutions. Furthermore, it builds a contemporary reading about possible solutions to promote a sustainable transition of the current food systems, while enhancing the strategic role of planning and urban form.

This book discusses the various aspects of the health and nutritional benefits of the wonder grains, small millets. It introduces the readers to the historical use of small millet grains in the diet of humans. It further discusses the consumption and strategies to improve the global production of these nutrient-dense grains. The book outlines how the inclusion of small millet as a staple could prevent nutritional deficiency diseases, hidden hunger, and non-communicable diseases. Different chapters of the book provide information about the nutritional profile of popular small millet grains. It also includes information about the effects of processing on the dietary factors in the grains. It describes the traditional food products as well as unconventional products from small millet. It advises the readers on the best ways to consume this super-food. The book also highlights the role of small millet as a functional food. It highlights how this food can address the challenge of nutritional security.

This book highlights important aspects of food biotechnology. It is very thoughtfully divided into five sections. The first section introduces the readers to food biotechnology and discusses functional foods, use of plant and animal biotechnology in improving food quality. The second section deals with food microbiology and includes topics such as application of microbial surfactants, use of probiotics, beneficial microorganisms used in food industry etc. The third section describes important macro and micromolecules in foods. It includes chapters on food enzymes, gluten free formulations, use of biopolymers, biofortification of food and other important topics. The next section discusses novel technologies such as use of nanotechnology in food industry, reverse micelle techniques, genome editing in food crops etc. The book culminates with a section on food quality and management. It describes important topics about biosafety and regulatory issues in food biotechnology. This book is meant for students, researchers and course instructors in food science, food technology and biotechnology. It is also useful for industry experts in the area of food technology.

This volume details well-established protocols and procedures being used by laboratories and the industry to study Predictive Microbiology in Foods. Chapters guide readers through methods to design and collect data to generate predictive models, the development of a predictive model, approaches the behavior mainly, and experiments in predictive microbiology. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Predictive Food Microbiology aims to be a foundation for future studies and to be a source of inspiration for new investigations in the field.

Improving and Tailoring Enzymes for Food Quality and Functionality, Second Edition covers the most relevant information demanded in the production, engineering, and application of enzymes. The title is very detailed and an important cross-discipline resource that merges academia and industry. This totally revised new edition covers a broad range of topics related to enzymes and their use in food, presenting both the fundamental theory and practical application, updated with interesting novel information on biosensors, waste, valorization, up-cycling and engineering perspectives, besides an increased focus on sustainability.

This book compiles a diverse and interdisciplinary range of scientific literature, laboratory developments, industrial implications and future prospects covering Entomophagy in 3D food printing to fight against hunger and nutritional deficiencies. Recent developments in Entomphagy in 3D printing of Drosophila based materials, and their nutritional, social, economic, scientific and environmental aspects. are comprehensively covered. Readers will also find shortcomings, guidelines, and industrial prospects for these materials, with emphasis on processing methods for the extraction of sustainable materials through 3D food printing. 3D Printing of Sustainable Insect Materials focuses on the methodology, technology and processing used for utilizing insects in 3D food printing applications, establishing technology-driven knowledge to fight against hunger. Chapters cover the principles for Entomophagy, insect processing methods, modern 3D food printing technologies, and the theoretical and practical aspects of Emtomophagy in 3D printing, with a special focus on future prospects and technologies. This ground-breaking book will serve knowledge to researchers and industry professionals across the food industry with broad coverage of emerging technologies, materials developed through Entomophagy, functional characterization and the technical details required to produce sustainable insect-based materials through 3D food printing.

In recent years, "clean label" has become a trendy term in the food industry, spurring innovations in food product development. While the concept of "clean label" is relatively new, without any legal definition, it has a high market appearance and industrial relevance. Consumer demands are leading food and beverage manufacturers toward removing synthetic additives (e.g., emulsifiers) and incorporating natural ingredients. Indeed, many big food companies have committed to eliminating artificial food additives from their products altogether. However, the substitution of chemical preservatives for natural ingredients without compromising food safety, convenience, and sensory quality is a challenge for food technologists.The Age of Clean Label Foods offers a guide to this approach with a thorough exploration of "clean label" ingredients in foods and the development of these food products. All aspects of clean label foods are covered in this essential reference, including recent developments in "clean label ingredients," technologies for producing or enhancing the functionality of ingredients, the interaction of ingredients with emerging food processing technologies, legislative frameworks, and consumer attitudes. Particular emphasis is given to trendy topics in the clean label industry, such as products with reduced-fat or reduced salt content, modified starches, natural emulsifiers, antioxidants, flavorings and antimicrobials, and fermented foods, as well as active and intelligent packaging for clean label foods. Through this text, the authors hope to promote a better understanding from which food technologists and food microbiologists can operate in the "clean-label" arena, taking into consideration all the key aspects of food quality, sensory characteristics, and food safety.

The WineMaker Guide to Home Winemaking provides a much-needed contemporary guide for creating quality wine at home, including a selection of the magazine’s best recipes.

Advances in Food and Nutrition Research provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimise health. The series provides the latest advances on the identification and characterisation of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption, always having in mind its nutritional benefits and health effects. Contains contributions that have been carefully selected based on their vast experience and expertise on the subject Includes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learn Encompasses a broad view of the topics at hand

Application of Emerging Technologies and Strategies to Extract Bioactive Compounds, Volume Three in the Developments in Food Quality and Safety series, is the most up-to-date resource covering trend topics such as advances in the analysis of toxic compounds and control of food poisoning, food fraud, traceability and authenticity, revalorization of agrifood industry, natural antimicrobial compounds and application to improve the preservation of food, non-thermal processing technologies in the food industry, nanotechnology in food production, and Intelligent packaging and sensors for food applications. Chapters in this release explore the latest developments in the application of each technology, such as ultrasound, microwave, high-pressure, pulsed electric fields, ohmic, uv and ir heating, extrusion, and solar energy assisted extractions, along with membrane technologies and alternative solvents for green extraction. The series is edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the field.

Food Waste Valorization: Emerging Trends, Techno-economic and Environmental Considerations covers bioactive extraction, therapeutic properties and environmental concerns related to food waste conversion to value-added products, along with advanced technological breakthroughs in the field. The book also provides concepts and theories on several facets of agro-food waste valorization and its by-products, as well as opportunities and challenges. Each chapter contains viewpoints from different fields of research such as Basic Science, Agriculture, Food Science and Engineering, Chemical Engineering, Mechanical Engineering, Environmental Science, and more, with each having a unique approach to food waste valorization as it relates to their field. This is an invaluable resource for research and development professionals in post-harvest processing and renewable energy industries, as well as the academicians.