Norton: Formulation Engineering of Foods

Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods.

Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field.

All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestlé, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading.

Contents

• Chapter 1. Introduction to Food Formulation Engineering
• Chapter 2. Protein-Based Designs for Healthier Foods of the Future
• Chapter 3. Design of Foods Using Naturally Structured Materials
• Chapter 4. Designed Food Structures Based on Hydrocolloids
• Chapter 5. Formulation Engineering of Food Emulsions
• Chapter 6. The Physics of Eating
• Chapter 7. Design Structures for Controlled Manipulation of Flavour and Texture
• Chapter 8. Salt Reduction in Food
• Chapter 9. Food Structures Designed for Oral Response/Flavour Release
• Chapter 10. The Colloidal State and its Relationship to Lipid Digestion
• Chapter 11. Hydrocolloid Formulations Engineered for Properties in the GI Tract 
• Chapter 12. Design of Food Structures for Consumer Acceptability
• Chapter 13. Formulation Design to Change Food Habits
• Index

About the Authors

• Jennifer E. Norton is a Post Doctorate Research Fellow in the School of Chemical Engineering at the University of Birmingham.
• Peter J. Fryer is Professor of Chemical Engineering at the University of Birmingham.
• Ian T. Norton is Professor of Microstructural Engineering at the University of Birmingham.

Book Details

• Hardcover: 328 pages
• Publisher: Wiley-Blackwell; 1 edition (September, 2013)
• Language: English
• ISBN-10: 0470672900
• ISBN-13: 978-0470672907
• Product Dimensions: 9.7 x 6.8 x 0.9 inches
• List price: $199.95

Smith: Food Processing: Principles and Applications

Food Processing: Principles and Applications by J. Scott Smith and Y. H. Hui examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products.

Ideal as an undergraduate text, Food Processing stands apart in three ways:

• The expertise of the contributing authors is unparalleled among food processing texts today.
• The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read.
• It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing.

As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.

Contents

• Chapter 1. Principles of food processing 
• Chapter 2. Food dehydration 
• Chapter 3. Fermented Product Manufacturing 
• Chapter 4. Fundamentals and Industrial Applications of Microwave and Radio Frequency in Food Processing 
• Chapter 5. Food Packaging 
• Chapter 6. Food Regulations in the United States 
• Chapter 7. Food Plant Sanitation and Quality Assurance 
• Chapter 8. Bakery - muffins 
• Chapter 9. Bakery - yeast-leavened breads 
• Chapter 10. Beverages, nonalcoholic - carbonated beverages 
• Chapter 11. Cereal - ready-to-eat breakfast cereals 
• Chapter 12. Dairy - cheese 
• Chapter 13. Dairy - ice cream
• Chapter 14. Dairy - yogurt 
• Chapter 15. Dairy - milk powders
• Chapter 16. Fats - mayonnaise
• Chapter 17. Fats - vegetable shortening 
• Chapter 18. Fats - edible fat and oil processing
• Chapter 19. Fruits - orange juice processing 
• Chapter 20. Vegetables - tomato processing 
• Chapter 21. Grain - paste products: pasta and Asian noodles 
• Chapter 22. Meat - hot dogs and bologna
• Chapter 23. Meat - fermented meats
• Chapter 24. Poultry - canned turkey ham 
• Chapter 25. Poultry - poultry nuggets 
• Chapter 26. Poultry - poultry pate
• Chapter 27. Seafood - frozen aquatic food products 
• Chapter 28. Seafood processing - basic sanitation practices 
• Chapter 29. Vegetables: tomato processing 
• Index

About the Author

• J. Scott Smith is Associate Professor in the Department of Animal Sciences and Industry at Kansas State University. He teaches Food Toxicology, Advanced Food Chemistry, Food Chemistry and Food Analysis. 
• Y.H. Hui, Ph.D., West Sacramento, CA, is a consultant to the food industry and has served as the author, editor, or editor in chief of numerous books in food science, technology, engineering, and law.

Book Details

• Hardcover: 524 pages
• Publisher: Wiley-Blackwell; 1 edition (August 12, 2013)
• Language: English
• ISBN-10: 0813819423
• ISBN-13: 978-0813819426
• Product Dimensions: 1.5 x 7.1 x 10.1 inches
• List Price: $229.95

Hamm: Edible Oil Processing 2nd Edition

Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet.

The ability to process oils and fats to make them acceptable as part of our food supplies is a key component in our overall knowledge of them. Without this ability, the food that we consume would be totally different, and much of the flexibility available to us as a result of the application of processing techniques would be lost. Obviously we need to know how to process fatty oils, but we also need to know how best to use them once they have been processed.

This book is intended for food scientists and technologists who use oils and fats in food formulations, as well as chemists and technologists working in edible oils and fats processing. 

Key Features 

• This second edition of Edible Oil Processing presents a valuable overview of the technology and applications behind the subject.
• It covers the latest technologies which address new environmental and nutritional requirements as well as the current state of world edible oil markets.

Contents

• Introduction

Chapter 1 Composition and Properties of Edible Oils

• 1.1 Introduction
• 1.2 Components of natural fats
• 1.3 Fatty acid composition
• 1.4 Physical properties
• 1.5 Chemical properties
• 1.6 Effect of processing on food oil components

Chapter 2 Bulk Movement of Edible Oils

• 2.1 Oil production and exports
• 2.2 Cargo damage
• 2.3 Quality of oils shipped
• 2.4 Codex Alimentarius
• 2.5 Oil shipments: systems and regulations
• 2.6 Shore storage
• 2.7 Movement and storage costs
• 2.8 Refinery location

Chapter 3 Production of Oils

• 3.1 Introduction
• 3.2 Seed handling and storage
• 3.3 Preparation of oilseeds
• 3.4 Preparation of soybean
• 3.5 Preparation and pressing of rapeseed (canola)
• 3.6 Preparation and pressing of sunflower seed
• 3.7 Full pressing
• 3.8 Oil from other seeds
• 3.9 Olive oil production
• 3.10 Palm oil production

Chapter 4 Solvent Extraction

• 4.1 Introduction
• 4.2 Solvent extractor
• 4.3 Meal desolventiser toaster
• 4.4 Meal dryer cooler
• 4.5 Miscella distillation system
• 4.6 Solvent recovery system
• 4.7 Heat recovery

Chapter 5 Edible Oil Refining: Current and Future Technologies

• 5.1 Introduction
• 5.2 Next-generation chemical refining with nanoneutralisation
• 5.3 Enzymatic degumming: a missing link in the physical refining of soft oils?
• 5.4 Bleaching: from single-stage colour removal to multistage adsorptive purification
• 5.5 Deodorisation: much more than just a process for the removal of off-flavours
• 5.6 Short-path distillation and supercritical processing: refining technologies for the future?

Chapter 6 Oil Modification Processes

• 6.1 Introduction
• 6.2 Hydrogenation
• 6.3 Interesterification
• 6.4 Dry fractionation

Chapter 7 Enzyme Processing

• 7.1 Introduction
• 7.2 Enzyme applications before oil refining
• 7.3 Applications within edible oil modification
• 7.4 Improving processing sustainability through enzyme usage

Chapter 8 Application of Edible Oils

• 8.1 Introduction
• 8.2 Physical chemistry of triacylglycerides
• 8.3 Fat crystal networks
• 8.4 Design of functional TAG compositions
• 8.5 Application in fat-continuous emulsions (spreads)
• 8.6 Application in water-continuous emulsions
• 8.7 Application in other fat-continuous products
• 8.8 Conclusion

Chapter 9 Quality and Food Safety Assurance and Control

• 9.1 Introduction
• 9.2 Analytical methods for measuring oil and fat composition
• 9.3 Quality analyses
• 9.4 Supply chain contaminants
• 9.5 Quality and food safety assurance

Chapter 10 Oil Processing Design Basics

• 10.1 Introduction
• 10.2 Refining and modification process routes for most common oil types
• 10.3 Oil processing block diagram design
• 10.4 Effective equipment capacity
• 10.5 Tank park design rules
• 10.6 Design estimates for utilities consumptions and effluent production
• 10.7 Occupational safety by design
• Further Reading
• Index 

About the Authors

• Wolf Hamm (retired) has been a consultant to the Oils and Fats Industry, and is based in Harpenden, UK.
• Richard J. Hamilton is Emeritus Professor at Liverpool John Moores University, UK.
• Gijs Calliauw is Development Manager Modification at Desmet Ballestra, Belgium.

Book Details

• Hardcover: 342 pages
• Publisher: Wiley-Blackwell; 2 edition (August, 2013)
• Language: English
• ISBN-10: 1444336843
• ISBN-13: 978-1444336849
• Product Dimensions: 10 x 7 x 0.8 inches
• List price: $199.99

Sinha: Handbook of Fruits & Fruit Processing 2nd edition

Fruits are botanically diverse, perishable, seasonal and predominantly regional in production. They come in many varieties, shapes and size, colors, flavors and textures and are an important part of a healthy diet and the global economy. Besides vitamins, minerals, fibers and other nutrients, fruits contain phenolic compounds that have pharmacological potential. Consumed as a part of a regular diet, these naturally occurring plant constituents are believed to provide a wide range of physiological benefits through their antioxidant, anti-allergic, anti-carcinogenic, and anti-inflammatory properties.

Handbook of Fruits and Fruit Processing distils the latest developments and research efforts in this field that are aimed at improving production methods, post-harvest storage and processing, safety, quality and developing new processes and products. This revised and updated second edition expands and improves upon the coverage of the original book. Some highlights include chapters on the physiology and classification of fruits, horticultural biochemistry, microbiology and food safety (including HACCP, safety and the regulation of fruits in the global market), sensory and flavor characteristics, nutrition, naturally present bioactive phenolics, postharvest physiology, storage, transportation and packaging, processing and preservation technologies. Information on the major fruits includes tropical and super fruits, frozen fruits, canned fruit, jelly, jam and preserves, fruit juices, dried fruits and wines. The 35 chapters are organized into five parts:

1. Part I: Fruit physiology, biochemistry, microbiology, nutrition and health
2. Part II: Postharvest handling and preservation of fruits
3. Part III: Product manufacturing and packaging
4. Part IV: Processing plant, waste management, safety and regulations
5. Part V: Production, quality and processing aspects of major fruits and fruit products

Each chapter has been contributed by professionals from around the globe representing academia, government institutions and industry. The book is designed to be a valuable source and reference book for scientists, product developers, students and all professionals with an interest in this field.

Contents

Part 1: Biology, Biochemistry, Nutrition, and Microbiology

• 1. Physiology and Classification of Fruits
• 2. Biochemistry of Fruits and Fruit Products
• 3. Flavor of Fruits and Fruit Products and Their Sensory Qualities
• 4. Microbiology of Fresh and Processed Fruits
• 5. Nutritional Quality of Fruits

Part 2: Postharvest Handling and Preservation Technologies

• 6. Postharvest Storage Systems: Biology, Physical Factors, Storage, and Transport
• 7. Freezing Preservation of Fruits
• 8. Conventional Thermal Processing and Preservation
• 9. Dehydration Preservation of Fruits
• 10. Developments in Minimal Processing of Fruits
• 11. Aseptic Processing and Packaging
• 12. Food Additives in Fruit Processing

Part 3: Processed Fruit Products and Packaging 

• 13. Manufacturing Fruit Beverages and Concentrates
• 14. Manufacturing Jams and Jellies
• 15. Fresh-Cut Fruits
• 16. Fruit and Fruit Products as Ingredients
• 17. Developments in Packaging of Fresh Fruits and Fruit Products

Part 4: Processing Plant, Safety, and Regulations

• 18. Fruit Processing Plants and Equipments
• 19. Fruit Processing Waste Management
• 20. Microbial Safety and Sanitation of Fruits and Fruit Products
• 21. Fresh and Processed Fruits: Safety and Regulations

Part 5: Commodity Processing

• 22. Apples and Pears: Production, Physicochemical and Nutritional Quality, and Major Products
• 23. Apricots Production, Processing, and Nutrition
• 24. Cranberry, Blueberry, Currant, and Gooseberry
• 25. Strawberries and Raspberries
• 26. Sweet and Tart Cherries
• 27. Grapes and Raisins
• 28. Wine Technology
• 29. Processing of Citrus Juices
• 30. Peaches and Nectarines
• 31. Plums and Prunes
• 32. Tropical Fruit I: Banana, Mango, and Pineapple
• 33. Tropical Fruit II: Production, Processing and Quality of Guava, Lychee, and Papaya
• 34. Production and Processing of Date Fruits
• 35. Super Fruits: Pomegranate, Wolfberry, Aronia (Chokeberry), Acai, Noni, and Amla
• Index

About the Authors

• Nirmal K. Sinha, Ph.D., VP, Research and Development, Graceland Fruit Inc., Frankfort, Michigan, USA.
• Jiwan S. Sidhu, Ph.D., Professor and Chairperson, Department of Family Sciences, College for Women, Kuwait University, Safat, Kuwait.
• József Barta, Ph.D., Department Head and Vice Dean Scientific and International, Department of Food Science and Preservation, Corvinus University of Budapest, Hungary.
• James Swi-Bea Wu, Ph.D., Professor, Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan.
• M. Pilar Cano, Ph.D., Professor, Institute of Food Research, Instituto de Investigación en Ciencias de la Alimentación, Madrid, Spain.

Book Details

• Hardcover: 712 pages
• Publisher: Wiley-Blackwell; second edition (2012)
• Language: English
• ISBN-10: 0813808944
• ISBN-13: 978-0813808949
• Product Dimensions: 1.3 x 8.7 x 10.8 inches
• List price: $229.95

Panesar: Biotechnology in Agriculture and Food Processing: Opportunities and Challenges

An instructive and comprehensive overview of the use of biotechnology in agriculture and food production, Biotechnology in Agriculture and Food Processing: Opportunities and Challenges discusses how biotechnology can improve the quality and productivity of agriculture and food products. It includes current topics such as GM foods, enzymes, and production of various types of food ingredients as well as basic ones such as the concept of biotechnology, plant cell, and tissue culture. Combining coverage of agriculture and food processing, the book highlights the range of biotechnology applications from "farm to fork."

The book begins with the fundamental concepts of the role of biotechnology and genomics in agriculture and food processing. Building on this, it then focuses on specific applications of biotechnology in agriculture and includes chapters on plant cell and tissue culture techniques, genetic transformation in crop improvement, and the production of biofertilizers and biopesticides. 

The authors cover different aspects of biotechnology in food processing such as production of fermented foods, functional foods, enzymes in food processing, production of polysaccharides, production of sweeteners, biocolors and bioflavors, and genetically modified foods. They then examine the management of crop residues and by-products of agro-industries, comprising mushroom production and value addition to agro-industrial wastes and residues.

Biotechnology has been recognized as one of the key technologies for increasing economic growth. With chapters written by leading experts in this field, the book provides a better understanding of how biotechnology applications can reduce production costs, improve productivity, and enhance product quality in the agro food processing sector.

Key Features

• Provides perspective on important biotechnological issues with direct relevance to agriculture and food processing.
• Illustrates biotechnological tools for increasing agricultural productivity.
• Presents a holistic view of all the aspects about interventions of biotechnology in agriculture and food processing.
• Explores the latest research and advances in the impact of biotechnology in agriculture and food processing.

Contents

Part 1 Biotechnology in Agriculture

• Plant Cell and Tissue Culture Techniques in Crop Improvement
• Genetic Transformation and Crop Improvement
• Production of Biofertilizers
• Production of Biopesticides

Part 2 Biotechnology in Food Processing

• Production of Fermented Foods
• Functional Foods
• Enzymes in Food Processing
• Production of Polysaccharides
• Production of Sweeteners
• Production of Biocolours
• Production of Bioflavors

Part 3 Biotechnological Management of Crop Residues & By-Products of Agro-Industries

• Production of Mushrooms
• Value Addition of Agro-industrial Wastes and Residues,

Book Details

• Hardcover: 637 pages
• Publisher: CRC Press; 1 edition (July, 2013)
• Language: English
• ISBN-10: 1439888361
• ISBN-13: 978-1439888360
• List Price: $199.95

Saravacos: Food Process Engineering Operations

A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Food engineering, therefore, is a field of major concern to university departments of food science, and chemical and biological engineering as well as engineers and scientists working in various food processing industries.

Part of the notable CRC Press Contemporary Food Engineering series, Food Process Engineering Operations focuses on the application of chemical engineering unit operations to the handling, processing, packaging, and distribution of food products. Chapters 1 through 5 open the text with a review of the fundamentals of process engineering and food processing technology, with typical examples of food process applications. The body of the book then covers food process engineering operations in detail, including theory, process equipment, engineering operations, and application examples and problems.

Based on the authors’ long teaching and research experience both in the US and Greece, this highly accessible textbook employs simple diagrams to illustrate the mechanism of each operation and the main components of the process equipment. It uses simplified calculations requiring only elementary calculus and offers realistic values of food engineering properties taken from the published literature and the authors’ experience. The appendix contains useful engineering data for process calculations, such as steam tables, engineering properties, engineering diagrams, and suppliers of process equipment.

Designed as a one or two semester textbook for food science students, Food Process Engineering Operations examines the applications of process engineering fundamentals to food processing technology making it an important reference for students of chemical and biological engineering interested in food engineering, and for scientists, engineers, and technologists working in food processing industries.

Key Features

• Supplies information missing in other engineering textbooks such as mass transfer and mechanical processing operations.
• Examines the effects of each process on the quality, safety, and physical structure of food products.
• Presents engineering aspects of novel processes such as membrane separations and packaging operations.
• Provides computer aided spreadsheet techniques in food process engineering.

Contents

• Chapter 1 Introduction
• Chapter 2 Transport Phenomena
• Chapter 3 Thermodynamics and Kinetics
• Chapter 4 Overview of Food Process Technology
• Chapter 5 Engineering Properties of Foods
• Chapter 6 Fluid Flow Operations
• Chapter 7 Mechanical Processing Operations
• Chapter 8 Heat Transfer Operations
• Chapter 9 Thermal Processing Operations
• Chapter 10 Evaporation Operations
• Chapter 11 Drying Operations
• Chapter 12 Refrigeration and Freezing Operations
• Chapter 13 Mass Transfer Operations
• Chapter 14 Novel Food Process Operations
• Chapter 15 Elements of Food Packaging Operations
• Chapter 16 Spreadsheet Applications
• Appendix A
• Index

Book Details

• Hardcover: 594 pages
• Publisher: CRC Press; 1 edition (2011)
• Language: English
• ISBN-10: 1420083538
• ISBN-13: 978-1420083538
• Product Dimensions: 1.3 x 6.2 x 9.2 inches
• List price: $88.95

Fellows: Food processing technology 3rd edition: Principles & practice

Widely regarded as a standard work in its field, this book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process, the processing equipment used, operating conditions and the effects of processing on micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities.

The third edition has been substantially rewritten, updated and extended to include the many developments in food technology that have taken place since the second edition was published in 2000. Nearly all unit operations have undergone significant developments, and these are reflected in the large amount of additional material in each chapter. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, genetic modification of foods, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Developments in technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time.

The third edition consolidates the position of Food processing technology as the best single-volume introduction to food manufacturing technologies. It is an essential text for undergraduate and postgraduate students in food technology, food science, food marketing and distribution, agriculture, nutrition, and hospitality management/catering. It is also an ideal reference for all professionals in the food industry.

Key Features

• introduces a range of processing techniques that are used in food manufacturing.
• explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods.
• describes post-processing operations, including packaging and distribution logistics.
• this updated and extended third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies avaliable.

Contents

• Introduction
• Part one describes some important basic concepts.  
• Part two describes unit operations that take place at ambient temperature or involve minimum heating of foods.  
• Part three includes operations that heat foods to preserve them or to alter their eating quality.  
• Part four describes operations that remove heat from foods to extend their shelf life with minimal changes in nutritional quality or sensory characteristics.  
• Part five describes post-processing operations, including packaging and distribution logistics.
• Appendix A.5: Examples of functional components of foods
• Appendix B.1: Sources and symptoms of pathogenic bacteria
• Appendix B.2: Characteristics of viral foodborne infections
• Appendix B.3: Enzymes from GM micro-organisms used in food processing
• Appendix B.4: Examples of food fermentations
• Appendix C.1: Units and conversions
• Appendix D.1: Glossary
• Appendix D.2: List of acronyms
• Appendix D.3: Symbols

About the Authors

• DR. Peter Fellows is a senior consultant in food processing, working mostly in Africa and Asia. Over the last 30 years, he has worked extensively as a food technologist in over twenty countries, supporting institutions that promote small-scale agro-industrial development programmes. He is a Visiting Fellow at Oxford Brookes University in the UK, and has held the UNESCO Chair in Post-Harvest Technology at Makerere University, Uganda. In addition to Food processing technology, he has written 22 books and numerous articles on different aspects of food processing.

Book Details

• Paperback: 928 pages
• Publisher: Woodhead Publishing; Third Edition (June, 2009)
• Language: English
• ISBN-10: 1845692160
• ISBN-13: 978-1845692162
• Product Dimensions: 2.2 x 6.6 x 9.4 inches
• List price: $85.00

Hall: Fish Processing: Sustainability & New Opportunities

This book seeks to address the challenges facing the international seafood industry via a two pronged approach: by offering the latest information on established technologies and introducing new ideas and technologies.

An introductory chapter sets the tone for the book by presenting the background against which fish processing will exist in the near future.

Chapter two looks at the environmental and sustainability issues relating to conventional fish processing, including processing efficiency and better use of the outputs currently considered wastes. The impact of mechanization and computerization on environmental sustainability is also addressed. 

Subsequent chapters examine the latest developments in established fish processing technologies such as canning, curing, freezing and chilling, with an emphasis on the environmental aspects of packaging and the process itself. In addition, quality and processing parameters for specific species, including new species, are described.

The second part of the book gives authors the opportunity to introduce the potential technologies and applications of the future to a wider audience. These include fermented products and their acceptance by a wider audience; the utilisation of fish processing by-products as aquaculture feeds; and the use of by-products for bioactive compounds in biomedical, nutraceutical, cosmetic and other applications.

Table of Contents

• 1 Introduction: Challenges to the Fish-Processing Industry in a Resource-Starved World
• 2 Canning Fish and Fish Products
• 3 Preservation by Curing (Drying, Salting and Smoking)
• 4 Freezing and Chilling of Fish and Fish Products
• 5 Surimi and Fish Mince Products
• 6 Sustainability Impacts of Fish-Processing Operations
• 7 Sustainability of Fermented Fish Products
• 8 On-board Fish Processing
• 9 Fishmeal Production and Sustainability
• 10 Utilization of Fish Processing By-products for Bioactive Compounds
• 11 Life Cycle Assessment of Bulk Packaging Used to Transport Fresh Fish Products: Case Study

About the Author

• Dr George M. Hall, Research Fellow, Centre for Sustainable Development, University of Central Lancashire, Preston, UK.

Book Details

• Hardcover: 312 pages
• Publisher: Wiley-Blackwell; 1 edition (November 23, 2010)
• Language: English
• ISBN-10: 1405190477
• ISBN-13: 978-1405190473
• Product Dimensions: 7 x 0.9 x 9.9 inches

List Price: $209.95 

 

Doona: High Pressure Processing of Foods

High Pressure Processing (HPP) is rapidly becoming the most well-known, emerging non-thermal food processing technology based on its ability to produce value-added and fresher foods. HPP has the ability to safely inactivate Clostridium botulinum spores and other potentially harmful pathogenic microorganisms without compromising food structure or food quality, and breakthroughs for exploiting HPP to produce sterile (i.e., shelf-stable) low-acid foods are imminent and will significantly impact the commercial marketplace worldwide. Effecting sterilization with HPP requires an understanding of the relevant process control parameters (pressure, temperature, time, and characteristics of the food matrix) and their interactions with target pathogenic bacterial spores.

In High Pressure Processing of Foods, an array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure; investigate the inactivation of different spore species as functions of processing parameters such as pressure, temperature, time, food matrix, and the presence of anti-microbials; propose predictive mathematical models for predicting spore inactivation in foods treated with HPP; address commercial aspects of high pressure processing that include the high pressure equipment and packaging used to achieve the sterilization of bacterial spores in foods; and provide an assessment of the quality of food products preserved by HPP. High Pressure Processing of Foods is the landmark resource on the mechanisms and predictive modeling of bacterial spore inactivation by HPP.

Table of Contents

• 1. Introduction to High Pressure Processing of Foods 
• 2. Germination of Spores of Bacillus subtilis by High Pressure 
• 3. Inactivation of Bacillus cereus by High Hydrostatic Pressure 
• 4. Inactivation of Bacillus spores at low pH and in milk by high pressure at moderate temperature 
• 5. Pressure and heat resistance of Clostridium botulinum and other endospores 
• 6. The Quasi-chemical and Weibull Distribution Models of Nonlinear Inactivation Kinetics of Escherichia coli ATCC 11229 by High Pressure Processing 
• 7. Sensitization of microorganisms to high-pressure processing by phenolic compounds 
• 8. Functional genomics for optimal microbiological stability of processed food products 
• 9. Determination of Quality Differences in Low-Acid Foods Sterilized by High Pressure Versus Retorting 
• 10. Consumer Evaluations of High Pressure Processed Foods 
• 11. Compression Heating and Temperature Control in High Pressure Processing

Key Features

• Landmark resource for the most promising emerging nonthermal technology for processing foods.
• Safely inactivate bacterial spores without compromising food structure or food quality.
• Addresses commercial aspects of high pressure processing.
• Internationally recognized editors and contributors.

About the Authors

• Christopher J. Doona, PhD,serves as Research Chemist of the U.S. Army – Natick Soldier Research, Development and Engineering Center, DoD Combat Feeding Directorate, Advanced Processes and Packaging Team with responsibilities for independently and in collaboration with other research scientists conducting, executing, and coordinating innovative new areas of basic and applied research with primary benefits to the military. Dr. Doona’s award-winning research investigations specialize in novel food processing technologies and innovative disinfectant technologies for the safety and stability of foods.
• Florence E. Feeherry, MS, serves as Research Microbiologist for the U.S. Army – Natick Soldier Research, Development and Engineering Center, DoD Combat Feeding Directorate, Advanced Processes and Packaging Team with responsibilities for independently, and in collaboration with other researchers, carrying out basic and applied research investigations specializing in the principles of food microbiology to establish the safety of foods processed with novel technologies, such as high pressure, stabilized by formulation or “hurdle technology,” or treated with novel disinfectant technologies.

Book Details

• Hardcover: 272 pages
• Publisher: Wiley-Blackwell (November 27, 2007)
• Language: English
• ISBN-10: 0813809444
• ISBN-13: 978-0813809441
• Product Dimensions: 6.3 x 0.8 x 9.3 inches

List Price: $219.95 

 

Simpson: Food Biochemistry & Food Processing 2nd Edition

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built.

In Food Biochemistry and Food Processing, second edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing.

Beginning with sections on the essential principles of food biochemistry, enzymology, and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Chapters in this second edition have been revised to include safety considerations and the chemical changes induced by processing in the biomolecules of the selected foodstuffs. This edition also includes a new section on health and functional foods, as well as ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens.

Food Biochemistry and Food Processing, second edition fully develops and explains the biochemical aspects of food processing, and brings together timely and relevant topics in food science and technology in one package. This book is an invaluable reference tool for professional food scientists, researchers and technologists in the food industry, as well as faculty and students in food science, food technology and food engineering programs.

Contents 

Part 1: Principles/Food Analysis 

• 1. An Introduction to Food Biochemistry 
• 2. Analytical Techniques in Food Biochemistry 
• 3. Enzymes in Food Analysis 
• 4. Browning Reactions 
• 5. Water Chemistry and Biochemistry 

Part 2: Biotechnology and Ezymology 

• 6. Enzyme Classification and Nomenclature 
• 7. Biocatalysis, Enzyme Engineering and Biotechnology 
• 8. Enzyme Activities 
• 9. Enzymes in Food Processing 
• 10. Protein Cross-linking in Food – Structure, Applications, Implications for Health and Food Safety 
• 11. Chymosin in Cheese Making 
• 12. Pectic Enzymes in Tomatoes 
• 13. Seafood Enzymes
• 14. Seafood Enzymes: Biochemical Properties and Their Impact on Quality 

Part 3: Meat, Poultry, and Seafoods 

• 15. Biochemistry of Raw Meat and Poultry 
• 16. Biochemistry of Processing Meat and Poultry 
• 17. Chemical and Biochemical Aspects of Color in Muscle-Based Foods
• 18. Biochemistry of Fermented Meat
• 19. Biochemistry of Seafood Processing
• 20. Fish Collagen 
• 21. Fish Gelatin 
• 22. Application of Proteomics to Fish Processing and Quality 

Part 4: Milk 

• 23. Dairy Products 
• 24. Chemistry and Biochemistry of Milk Constituents 
• 25. Biochemistry of Milk Processing
• 26. Equid Milk: Chemistry, Biochemistry and Processing

Part 5: Fruits, Vegetables, and Cereals 

• 27. Biochemistry of Fruits 
• 28. Biochemistry of Fruit Processing 
• 29. Biochemistry of Vegetable Processing 
• 30. Non-Enzymatic Browning in Cookies, Crackers and Breakfast Cereals 
• 31. Bakery and Cereal Products 
• 32. Starch Synthesis in the Potato Tuber 
• 33. Biochemistry of Beer Fermentation 
• 34. Rye Constituents and Their Impact on Rye Processing

Part 6: Health/Functional Foods 

• 35. Biochemistry and Probiotics 
• 36. Biological Activities and Production of Marine-Derived Peptides 
• 37. Natural Food Pigments

Part 7: Food Processing 

• 38. Thermal Processing Principles 
• 39. Minimally Processed Foods 
• 40. Separation Technology in Food Processing

Part 8: Food Safety and Food Allergens 

• 41. Microbial Safety of Food and Food Products 
• 42. Food Allergens
• 43. Biogenic Amines in Foods 
• 44. Emerging Bacterial Food-Borne Pathogens and Methods of Detection 
• 45. Biosensors for Sensitive Detection of Agricultural Contaminants, Pathogens and Food-Borne Toxins

Glossary of Compound Schemes
Index

The Editor

• Dr. Benjamin K. Simpson, Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada.

Associate Editors

• Professor Leo Nollet, Department of Applied Engineering Sciences, Hogeschool Ghent, Belgium.
• Professor Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain.
• Professor Soottawat Benjakul, Department of Food Technology, Prince of Songkla University, Songkhla, Thailand.
• Professor Gopinadhan Paliyath, Department of Plant Agriculture, University of Guelph, Ontario, Canada.
• Dr. Y. H. Hui, Consultant to the Food Industry, West Sacramento, California, USA.

Book Details

• Hardcover: 912 pages
• Publisher: Wiley-Blackwell; 2 edition (June 13, 2012)
• Language: English
• ISBN-10: 081380874X
• ISBN-13: 978-0813808741

List Price: $299.95 

 

Gomez: Decontamination of Fresh & Minimally Processed Produce

Attempts to provide safer and higher quality fresh and minimally processed produce have given rise to a wide variety of decontamination methods, each of which have been extensively researched in recent years. Decontamination of Fresh and Minimally Processed Produce is the first book to provide a systematic view of the different types of decontaminants for fresh and minimally processed produce. By describing the different effects – microbiological, sensory, nutritional and toxicological – of decontamination treatments, a team of internationally respected authors reveals not only the impact of decontaminants on food safety, but also on microbial spoilage, vegetable physiology, sensory quality, nutritional and phytochemical content and shelf-life. Regulatory and toxicological issues are also addressed.

The book first examines how produce becomes contaminated, the surface characteristics of produce related to bacterial attachment, biofilm formation and resistance, and sublethal damage and its implications for decontamination. After reviewing how produce is washed and minimally processed, the various decontamination methods are then explored in depth, in terms of definition, generation devices, microbial inactivation mechanisms, and effects on food safety. 

Decontaminants covered include: chlorine, electrolyzed oxidizing water, chlorine dioxide, ozone, hydrogen peroxide, peroxyacetic acid, essential oils and edible films and coatings. Other decontamination methods addressed are biological strategies (bacteriophages, protective cultures, bacteriocins and quorum sensing) and physical methods (mild heat, continuous UV light, ionizing radiation) and various combinations of these methods through hurdle technology. The book concludes with descriptions of post-decontamination methods related to storage, such as modified atmosphere packaging, the cold chain, and modeling tools for predicting microbial growth and inactivation.

The many methods and effects of decontamination are detailed, enabling industry professionals to understand the available state-of-the-art methods and select the most suitable approach for their purposes. The book serves as a compendium of information for food researchers and students of pre- and postharvest technology, food microbiology and food technology in general. The structure of the book allows easy comparisons among methods, and searching information by microorganism, produce, and quality traits.

Contents

SECTION I PRODUCE CONTAMINATION

• 1 Microbial ecology
• 2 Surface characteristics of fresh produce and their impact on attachment and removal of human pathogens on produce surfaces
• 3 Biofilms
• 4 Resistance and sublethal damage

SECTION II DECONTAMINANTS

• 5 Produce washers
• 6 Minimal processing
• 7 Chlorine
• 8 Electrolyzed oxidizing water
• 9 Chlorine dioxide
• 10 Ozone
• 11 Hydrogen peroxide
• 12 Peroxyacetic acid
• 13 Essential oils for the treatment of fruit and vegetables
• 14 Edible films and coatings
• 15 Miscellaneous decontaminants

SECTION III BIOLOGICAL DECONTAMINATION STRATEGIES

• 16 Bacteriophages
• 17 Protective cultures
• 18 Bacteriocins
• 19 Quorum sensing

SECTION IV PHYSICAL METHODS

• 20 The use of mild heat treatment for fruit and vegetable processing
• 21 Continuous UV-C light
• 22 Ionizing radiation
• 23 Miscellaneous physical methods
• 24 Hurdle technology principles applied in decontamination of whole and fresh-cut produce

SECTION V STORAGE STRATEGIES

• 25 Modified atmosphere packaging
• 26 Cold chain

SECTION VI MODELING TOOLS

• 27 Modeling microbial responses during decontamination processes
• 28 Modeling microbial growth
• Index

About the Author

• Dr. Vicente M. Gómez-López is a Senior Researcher at the Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC, Murcia, Spain) and a former Associate Professor at the Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela.

Book Details

• Hardcover: 576 pages
• Publisher: Wiley-Blackwell; 1 edition (May 1, 2012)
• Language: English
• ISBN-10: 0813823846
• ISBN-13: 978-0813823843
• Product Dimensions: 7 x 1.1 x 9.9 inches

List Price: $199.95 

 

Ahmed: Handbook of Food Process Design

In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption.

Handbook of Food Process Design is a major new two-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published.

Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role of process design in the broader context of food production and consumption.

Targeted at food engineers, researchers, product and process developers and other food industry professionals, the Handbook of Food Process Design will be equally useful to students and researchers working in food science and technology and biochemical engineering. Graduates of other disciplines, including chemical and mechanical engineering, will also find its treatment of the principles and practice of process design invaluable for working in food contexts.

Contents

Volume I

• 1 Food Preservation and Processing Methods
• 2 Food Process Design: Overview
• 3 Units and Dimensions
• 4 Material and Energy Balances
• 5 Thermodynamics in Food Process Design
• 6 Chemical Reaction Kinetics Pertaining to Foods
• 7 Thermal Food Processing Optimization: Single and Multi-objective Optimization Case Studies
• 8 Instrumentation, Sensor Design and Selection
• 9 Automation and Process Control
• 10 Use of Various Computational Tools and gPROMS for Modelling Simulation Optimisation and Control of Food Processes
• 11 Fluid Flow and Pump Selection
• 12 Heating and Cooling System Analysis Based on Complete Process Network
• 13 Pasteurisation Process Design
• 14 Sterilization Process Design
• 15 Refrigeration, Air Conditioning and Cold Storage
• 16 Chilling, Freezing and Thawing Process Design
• 17 Thermal Evaporator Design
• 18 Food Processing and Control by Air Jet Impingement
• 19 Hot Air Drying Design: Tray and Tunnel Dryer
• 20 Hot Air Drying Design: Fluidized Bed Drying
• 21 Heat Pump Design for Food Processing
• 22 Freeze-drying Process Design
• 23 Crystallization Process Design
• 24 Aseptic Process Design
• 25 Extrusion Process Design

Volume II

• 26 Baking Process Design
• 27 Membrane Separation and Design
• 28 Food Frying Process Design
• 29 Mechanical Separation Design
• 30 Mixing and Agitation Design
• 31 Extraction Process Design
• 32 Size Reduction Process Design
• 33 Irradiation Process Design
• 34 Design for High-Pressure Processing
• 35 Microwave and Radio-Frequency Heating Processes for Food
• 36 Design of Ohmic Heating Processes
• 37 Design of Equipment for Pulsed Electric Field Processing
• 38 Process Design Involving Ultrasound
• 39 Process Design Involving Pulsed UV Light
• 40 High-Voltage Food Processing Technology: Theory, Processing Design and Applications
• 41 An Overview 
• 42 Mass Transport Phenomena in Food Packaging Design
• 43 Design of Modifi ed and Controlled Atmospheres
• 44 Packaging for Processed Food and the Environment
• 45 Food Quality and Safety Assurance by Hazard Analysis and Critical Control Point
• 46 Commercial Imperatives

About the Authors

• Dr Jasim Ahmed is a Research Scientist on the Food and Nutrition Program at the Kuwait Institute for Scientific Research, Safat, Kuwait.
• Dr Mohammad Shafiur Rahman is a Professor at the Sultan Qaboos University, Muscat, Sultanate of Oman.

Book Details

• Hardcover: 1600 pages
• Publisher: Wiley-Blackwell; 1 edition (May 29, 2012)
• Language: English
• ISBN-10: 144433011X
• ISBN-13: 978-1444330113
• Product Dimensions: 9.9 x 7.7 x 2.7 inches

List Price: $525.00 

 

Sinha: Handbook of Vegetables & Vegetable Processing

Vegetables are an important article of commerce both in developed and developing economies. Many studies point to importance of vegetables in our diet. Handbook of Vegetables and Vegetable Processing serves as a reference handbook on vegetables and vegetable processing containing the latest developments and advances in this fast growing field. The book can be considered as a companion to Y. H. Hui’s popular Handbook of Fruits and Fruit Processing (2006).

Handbook of Vegetables and Vegetable Processing is contemporary in scope, with in-depth coverage of new interdisciplinary developments and practices in the field of vegetables emphasizing processing, preservation, packaging, and nutrition and food safety. Coverage includes chapters on the biology, horticultural biochemistry, microbiology, nutrient and bioactive properties of vegetables and their significant commercialization by the food industry worldwide. Full chapters are devoted to major vegetables describing aspects ranging from chemistry to processing and preservation. World-renowned editors and authors have contributed to this essential handbook on vegetables and their production, technology, storage, processing, packaging, safety and commercial product development.

Contents

Part 1. Biology, Biochemistry, Nutrition, Microbiology and Genetics.

• 1. Biology and Classification of Vegetables
• 2. Biochemistry of Vegetables: Major Classes of Primary (carbohydrates, amino acids, fatty acids, vitamins and organic acids) and Secondary Metabolites
• 3. Flavor and Sensory Characteristics of Vegetables
• 4. Genetic Engineering of Vegetable Crops
• 5. Nutritional Profile of Vegetables and its significance to Human Health
• 6. Bioactive phytochemicals in vegetables
• 7. Microbiology of Fresh and Processed Vegetables

Part II. Postharvest technology and Storage Systems.

• 8. Postharvest handling systems and storage
• 9. Postharvest Physiology of Vegetables

Part III. Processing and Packaging of Vegetables.

• 10. Fresh cut vegetables
• 11. Principles of Vegetable Canning
• 12. Refrigeration and Freezing Preservation of Vegetables
• 13. Drying of Vegetables: Principles and Dryer Design
• 14. Drying Vegetables: new technology, equipment and examples
• 15. Minimal Processing and Novel Technologies Applied to Vegetables
• 16. Processing of Vegetable Juice and Blends
• 17. Vegetable fermentation and pickling
• 18. Vegetables: Parts, Herbs and Essential Oils
• 19. Processing and Computer Technology
• 20. Packaging for Fresh Vegetables and Vegetable Products
• 21. Waste Management and Utilization in Vegetable Processing

Part IV. Product and Food Plant safety and HACCP.

• 22. Controlling Food Safety Hazards in the Vegetable Industry – The HACCP Approach
• 23. Good Agricultural Practices and Good Manufacturing Practices for Vegetable Production
• 24. Microbial Safety of Fresh and Processed Vegetables

Part V. Commodity Processing.

• 25. Asparagus, Broccoli and Cauliflower: Production, quality and processing
• 26. Avocado: Production, Quality and Major Processed Products
• 27. Dry Beans Production, Processing, and Nutrition
• 28. Carrots
• 29. Chili, Peppers and Paprika
• 30. Peas, Sweet Corn, and Green Beans
• 31. Garlic and Onion: Production, Biochemistry and Processing
• 32. Edible Mushrooms: Production, Processing and Quality
• 33. Table olives and Olive oil: Production, processing, composition and nutritional qualities
• 34. Potatoes: Production and Major Processed Products
• 35. Green Leafy Vegetables: Spinach and Lettuce
• 36. Sweetpotatoes
• 37. Tomato Processing, Quality, and Nutrition
• Index.

Key Features

• Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties.
• In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies.
• Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives and textured vegetable proteins.
• Unparalleled expertise on important topics from more than 50 respected authors.

About the Authors

• Nirmal K. Sinha, Ph.D. is Vice President, Research and Development for Graceland Fruit, Inc., Frankfort, MI, USA. Dr. Sinha has served as editor or author of numerous food science publications and holds several patents.
• Y. H. Hui, Ph.D., West Sacramento, CA, USA., is a consultant to food industry and served as author or editor of numerous books in food science, technology, engineering, and law.
• E. Özgül Evranuz, Ph.D. is Professor of Food process engineering at Istanbul Technical University, Istanbul, Turkey. Dr. Evranuz has several publications in the field.
• Muhammad Siddiq, Ph.D. is Associate professor in the Department of Food Science & Human Nutrition Michigan State University, USA. Dr. Siddiq has published extensively in the field.
• Jasim Ahmed, Ph.D. is Director, Biopolymer and Nano-packaging at Polymer Source Inc., Montreal, Canada. Dr. Ahmed has served as author or editor of several food processing publications.

Book Details

• Hardcover: 788 pages
• Publisher: Wiley-Blackwell; 1 edition (December 21, 2010)
• Language: English
• ISBN-10: 081381541X
• ISBN-13: 978-0813815411
• Product Dimensions: 7.7 x 1.6 x 10 inches

List Price: $315.00 

 

Padua: Nanotechnology Research Methods for Food & Bioproducts

Nano-scale sized particles are not new – they exist naturally. However, our ability to visualize, understand and control matter at the nanoscale is new. Recent recognition of the impact of nanoscale materials on the overall structure and functionality of foods and biological tissues is driving new interest in their study. Nanotechnology has high potential in food science and technology: major impacts are foreseen in nutrition, food quality, food packaging and food safety assurance. The rapid implementation of nanotechnology concepts in industry and academia creates the need for information on instruments and methods among researchers and product development teams. Also, the advent of new structures has led to regulatory re-examination of materials involved. The selection of appropriate characterization instruments and methods is critical to this endeavor.

Nanotechnology Research Methods for Foods and Bioproducts describes the properties of food materials and biological components relevant to nanotechnology developments, explains the concept of self-assembly, and reviews the formation and applications of nanocomposites and nanocolloids. The book introduces the reader to a selection of the most widely used techniques in food and bioproducts nanotechnology. It is intended as a quick reference and a guide to the selection of research tools. The focus is on state-of-the- art equipment; thus, it contains a description of the tool kit of a nanotechnologist. Concise explanations for the technical basis of the methods being described are included and research opportunities are highlighted, together with potential pitfalls and limitations. Later chapters cover nanostructure characterization techniques including: Scanning Electron Microscopy, Transmission Electron Microscopy, Dynamic Light Scattering, X-ray Diffraction, QCM-D, Focused Ion Beam, and Micro-Computer Tomography.

Nanotechnology Research Methods for Food & Bioproducts is aimed at researchers new to the field of nanotechnology. It is meant to inform students in formal and informal settings, new researchers and product development teams in the expanding field of food and bioproducts nanotechnology.

Contents

• 1 Introduction
• 2 Material components for nanostructures
• 3 Self-assembled nanostructures
• 4 Nanocomposites
• 5 Nanotechnology-enabled delivery systems for food functionalization and fortification
• 6 Scanning electron microscopy
• 7 Transmission electron microscopy
• 8 Dynamic light scattering
• 9 X-ray diffraction
• 10 Quartz crystal microbalance with dissipation
• 12 X-ray computerized microtomography

About the Author

• Dr Graciela W. Padua, Department of Food Science and Human Nutrition, University of Illinois, Urbana, Illinois, USA.
• Dr Qin Wang, Department of Nutrition & Food Science, University of Maryland, College Park, Maryland, USA.

Book Details

• Hardcover: 264 pages
• Publisher: Wiley-Blackwell; 1 edition (June 5, 2012)
• Language: English
• ISBN-10: 0813817315 
• ISBN-13: 978-0813817316
• Product Dimensions: 9.9 x 7.1 x 0.7 inches

List Price: $199.95 

 

Ricke: Organic Meat Production & Processing

Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is impacted. Commencing with chapters on the economics, market and regulatory aspects of organic meats, coverage then extends to management issues for organically raised and processed meat animals. Processing, sensory and human health aspects are covered in detail, as are the incidences of foodborne pathogens in organic beef, swine, poultry and other organic meat species. The book concludes by describing pre-harvest control measures for assuring the safety of organic meats.

Organic Meat Production and Processing serves as a unique resource for fully understanding the current and potential issues associated with organic meats.

Contents

• 1 Historical and Current Perspectives on Organic Meat Production. 

SECTION I: ECONOMICS, MARKET, AND REGULATORY ISSUES

• 2 Organic Meat Operations in the United States.
• 3 Regulatory Issues in Domestically Raised and Imported Organic Meats in the United States.
• 4 Organic Meat Production in Europe: Market and Regulation.
• 5 Organic Meat Marketing.

SECTION II: MANAGEMENT ISSUES FOR ORGANICALLY RAISED AND PROCESSED MEAT ANIMALS.

• 6 Health and Welfare of Organic Livestock and Its Challenges.
• 7 Environmental Impacts and Life Cycle Analysis of Organic Meat Production and Processing.
• 8 Genetics of Poultry Meat Production in Organic Systems.
• 9 Organic Meat By-Products for Affiliated Food Industries.
• 10 Organic Animal Nutrition and Feed Supplementations.
• 11 Production of Forage Crops Suitable for Feeding Organically Raised Meat Animals.

SECTION III: PROCESSING, SENSORY, AND HUMAN HEALTH ASPECTS OF ORGANIC MEATS.

• 12 Slaughter Options for Organic Meat Producers in the United States.
• 13 Alternatives to Traditional Antimicrobials for Organically Processed Meat and Poultry.
• 14 Nutritional Value of Organic Meat and Potential Human Health Response.
• 15 Sensory Assessment of Organic Meats.
• 16 Chemical Residues in Organic Meats Compared to Conventional Meats.

SECTION IV: THE CURRENT FOOD SAFETY STATUS OF ORGANIC MEATS.

• 17 Prevalence of Food-Borne Pathogens in Organic Beef.
• 18 Incidence of Food-Borne Pathogens in Organic Swine.
• 19 Food-borne Pathogen Occurrence in Organically and Naturally Raised Poultry.

SECTION V: PREHARVEST CONTROL MEASURES FOR ASSURING THE SAFETY OF ORGANIC MEATS

• 20 Probiotics as Pathogen Control Agents for Organic Meat Production.
• 21 Gut Health and Organic Acids, Antimicrobial Peptides, and Botanicals as Natural Feed Additives.
• 22 Prebiotics.
• 23 Bacteriophages for Potential Food Safety Applications in Organic Meat Production.
• 24 The Future of Organic Meats.

Index

About the Author

• Steven C. Ricke, Professor and Wray Endowed Chair in Food Safety and Director of the Center for Food Safety, Food Science Department, Division of Agriculture, University of Arkansas, Fayetteville, USA.
• Ellen J. Van Loo, Doctoral Researcher, Department of Agricultural Economics, Ghent University, Ghent, Belgium.
• Michael G. Johnson, Emeritus Professor, Food Microbiology & Safety, Food Science Department, Division of Agriculture, University of Arkansas.
• Corliss A. O’Bryan, Post Doctoral Research Associate, Food Science Department, Division of Agriculture, University of Arkansas.

Book Details

• Hardcover: 464 pages
• Publisher: Wiley-Blackwell; 1 edition (April 17, 2012)
• Language: English
• ISBN-10: 0813821266
• ISBN-13: 978-0813821269
• Product Dimensions: 10 x 7 x 1 inches

List Price: $199.95 

Dunford: Food & Industrial Bioproducts & Bioprocessing

Food and Industrial Bioproducts and Bioprocessing describes the engineering aspects of bioprocessing, including advanced food processing techniques and bioproduct development. The main focus of the book is on food applications, while numerous industrial applications are highlighted as well. The editors and authors, all experts in various bioprocessing fields, cover the latest developments in the industry and provide perspective on new and potential products and processes. Challenges and opportunities facing the bioproduct manufacturing industry are also discussed. Coverage is far-reaching and includes: 

• current and future biomass sources and bioprocesses; 
• oilseed processing and refining; 
• starch and protein processing; 
• non-thermal food processing; 
• fermentation; 
• extraction techniques; 
• enzymatic conversions; 
• nanotechnology; 
• microencapsulation and emulsion techniques; 
• bioproducts from fungi and algae; 
• biopolymers; 
• and biodegradable/edible packaging.

Researchers and product developers in food science, agriculture, engineering, bioprocessing and bioproduct development will find Food and Industrial Bioproducts and Bioprocessing an invaluable resource.

Contents

• 1 Traditional and Emerging Feedstocks for Food and Industrial Bioproduct Manufacturing
• 2 Recent Processing Methods for Preparing Starch-based Bioproducts
• 3 Protein Processing in Food and Bioproduct Manufacturing and Techniques for Analysis
• 4 Advancements in Oil and Oilseed Processing
• 5 Food-grade Microemulsions As Nano-scale Controlled Delivery Vehicles
• 6 Emulsions, Nanoemulsions and Solid Lipid Nanoparticles as Delivery Systems in Foods
• 7 Fermentation
• 8 Fungal Cell Factories
• 9 Microalgae: A Renewable Source of Bioproducts
• 10 Bioprocessing Approaches to Synthesize Bio-based Surfactants and Detergents
• 11 Biopolymers
• 12 Lignocellulosic Biomass Processing
• 13 Recent Developments in Non-thermal Processess
• 14 Enzymes as Biocatalysts for Lipid-based Bioproducts Processing
• References
• Index

About the Author

• Professor Nurhan Turgut Dunford is based at the Department of Biosystems and Agricultural Engineering, Oklahoma State University, Stillwater, USA.

Book Details

• Hardcover: 392 pages
• Publisher: Wiley-Blackwell; 1 edition (April 10, 2012)
• Language: English
• ISBN-10: 0813821053
• ISBN-13: 978-0813821054
• Product Dimensions: 10.2 x 7 x 0.9 inches

List Price: $199.95 

 

Chandan: Dairy Ingredients for Food Processing

The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds.

After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume.

It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients.

Special features

• Contemporary description of dairy ingredients commonly used in food processing operations.
• Focus on applications of dairy ingredients in various food products.
• Aimed at food professionals in R&D, QA/QC, manufacturing and management.
• World-wide expertise from over 20 noted experts in academe and industry.

Contents

• 1. Dairy Ingredients for Food Processing: An Overview.
• 2. Chemical, Physical, and Functional Characteristics of Dairy Ingredients.
• 3. Microbiological Aspects of Dairy Ingredients.
• 4. Processing Principles of Dairy Ingredients.
• 5. Concentrated Fluid Milk Ingredients.
• 6. Dry Milk Ingredients.
• 7. Casein, Caseinates, and Milk Protein Concentrates.
• 8. Whey-based Ingredients.
• 9. Butter and Butter Products.
• 10. Principles of Cheese Technology.
• 11. Manufacturing Outlines and Applications of Selected Cheese Varieties.
• 12. Enzyme-modified Dairy Ingredients.
• 13. Fermented Dairy Ingredients.
• 14. Functional Ingredients from Dairy Fermentations.
• 15. Dairy-based Ingredients: Regulatory Aspects.
• 16. Nutritive and Health Attributes of Dairy Ingredients.
• 17. Dairy Ingredients in Dairy Food Processing.
• 18. Dairy Ingredients in Bakery, Snacks, Sauces, Dressings, Processed Meats, and Functional Foods.
• 19. Dairy Ingredients in Chocolate and Confectionery Products.
• 20. Dairy Ingredients in Infant and Adult Nutrition Products.
• Index.

About the Author

• Ramesh C. Chandan, Ph.D., is a consultant in dairy science and technology and has worked for more than 40 years in various food companies, including Unilever, Land O'Lakes and General Mills, with special expertise in the manufacture of dairy products. He has served on the faculty of Michigan State University and has taught dairy technology courses for seven years. He has authored/edited six books on the subject of dairy food science.
• Arun Kilara, Ph.D., also a food science consultant, has long established expertise in teaching and research in dairy food science at Penn State University and is very well known for his contribution in the area of dairy ingredients. He has edited two books on dairy food science.

Book Details

• Hardcover: 604 pages
• Publisher: Wiley-Blackwell; 1 edition (March 15, 2011)
• Language: English
• ISBN-10: 0813817463
• ISBN-13: 978-0813817460
• Product Dimensions: 8 x 1.2 x 9.9 inches

List Price: $245.00