Books in Food preservation methods and development

1-10 of 22 results in All results

Nutritional and Health Aspects of Food in Western Africa

• 1st Edition
• July 10, 2024
• Ogugua Charles Aworh + 1 more
• English
• Paperback 978-0-443-27384-1

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• eBook 978-0-443-27385-8

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Nutritional and Health Aspects of Native West African Foods is part of an ongoing series that continues to build out Elsevier’s Nutritional and Health Aspects of Traditional and Ethnic Foods series. Written by a gender diverse team of experts, this book explores native and wild West African foods from Cameroon, Ghana, and Nigeria where 60% of West Africa live. Through valorization trials, the book analyzes nutritional components and the processing and safety of native plants and botanicals and shows how indigenous foods such as grains, fruits, tubers, fungi and cheese make a global impact on diet-related health claims and disease.From handling and processing methods to regulatory issues and sustainable farming, this book presents a framework to discover the influence of historical eating habits on today’s diets.

Innovation of Food Products in Halal Supply Chain Worldwide

• 1st Edition
• April 1, 2023
• Aishah Bujang + 2 more
• English
• Paperback 978-0-323-91662-2

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• eBook 978-0-323-98523-9

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Innovation of Food Products in the Halal Supply Chain Worldwide covers the fundamentals and food guidelines of halal food production. Unlike other texts on the halal food market and halal certification, this book promotes halal product innovation by presenting exciting newly developed ingredients that are substitutions of non-halal ingredients with halal alternatives, such as lard substituted with modified vegetable fats, pig with halal goat/beef/camel/fish gelatin/collagen, alternative meat substitute or even additives. Innovations in halal processing technologies cover the latest techniques in halal production and authentication, halal tracking/traceability in halal transport and logistics, a vast area at the end of a supply chain. All chapters are written by acknowledged experts in their field, thus the book brings together the top researchers in this essential topic of importance to a huge percentage of the world’s population.

Future Foods

• 1st Edition
• December 4, 2021
• Rajeev Bhat
• English
• Paperback 978-0-323-91001-9

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• eBook 978-0-323-91002-6

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Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference.

Food Waste Recovery

• 2nd Edition
• December 1, 2020
• Charis M. Galanakis
• English
• Paperback 978-0-12-820563-1

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• eBook 978-0-12-822592-9

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Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications, Second Edition provides information on safe and economical strategies for the recapture of value compounds from food wastes while also exploring their re-utilization in fortifying foods and as ingredients in commercial products. Sections discuss the exploration of management options, different sources, the Universal Recovery Strategy, conventional and emerging technologies, and commercialization issues that target applications of recovered compounds in the food and cosmetics industries. This book is a valuable resource for food scientists, technologists, engineers, chemists, product developers, researchers, academics and professionals working in the food industry.

Evaluation Technologies for Food Quality

• 1st Edition
• April 16, 2019
• Jian Zhong + 1 more
• English
• Paperback 978-0-12-814217-2

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Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals in the food industry, as well as for undergraduate and postgraduate students studying food quality evaluation technology.

Polyphenols: Properties, Recovery, and Applications

• 1st Edition
• January 11, 2018
• Charis M. Galanakis
• English
• Paperback 978-0-12-813572-3

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• eBook 978-0-12-813573-0

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Polyphenols: Properties, Recovery, and Applications covers polyphenol properties, health effects and new trends in recovery procedures and applications. Beginning with coverage of the metabolism and health effects of polyphenols, the book then addresses recovery, analysis, processing issues and industrial applications. The book not only connects the properties and health effects of polyphenols with recovery, processing and encapsulation issues, but also explores industrial applications that are affected by these aspects, including both current applications and those under development.

Food Preservation

• 1st Edition
• August 31, 2016
• Alexandru Grumezescu
• English
• Hardback 978-0-12-804303-5

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• eBook 978-0-12-804374-5

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Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food processing and storage conditions. This book will be useful to a wide audience of food science research professionals and professors and students doing research in the field.

Food Waste Recovery

• 1st Edition
• July 3, 2015
• Charis M. Galanakis
• English
• Hardback 978-0-12-800351-0

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• eBook 978-0-12-800419-7

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Food Waste Recovery: Processing Technologies and Industrial Techniques acts as a guide to recover valuable components of food by-products and recycle them inside the food chain, in an economic and sustainable way. The book investigates all the relevant recovery issues and compares different techniques to help you advance your research and develop new applications. Strong coverage of the different technologies is included, while keeping a balance between the characteristics of current conventional and emerging technologies. This is an essential reference for research outcomes.

Handbook of Antioxidants for Food Preservation

• 1st Edition
• February 25, 2015
• Fereidoon Shahidi
• English
• Hardback 978-1-78242-089-7

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• eBook 978-1-78242-097-2

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Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies for using antioxidants in food, focusing on the efficacy of antioxidants. Part three covers the main food commodities in which antioxidants are used.

A Complete Course in Canning and Related Processes

• 14th Edition
• February 5, 2015
• Susan Featherstone
• English
• Hardback 978-0-85709-677-7

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• eBook 978-0-85709-685-2

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A Complete Course in Canning and Related Processes, Fourteenth Edition: Fundamental Information on Canning provides readers with a complete course on canning. This latest edition continues the tradition for both professionals in the canning industry and students who have benefitted from this collection for over 100 years. It contains extensively revised and expanded coverage, and the three-title set is designed to cover all phases of the canning process, including planning, processing, storage, and quality control. Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among other topics.