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Fundamentals Of 3d Food Printing And Applications

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Fundamentals of 3D Food Printing and Applications

Fundamentals of 3D Food Printing and Applications Book
Author : Fernanda C. Godoi,Bhesh R. Bhandari,Sangeeta Prakash,Min Zhang
Publisher : Academic Press
Release : 2018-11-02
ISBN : 012814565X
Language : En, Es, Fr & De

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Book Description :

Fundamentals of 3D Food Printing and Applications provides an update on this emerging technology that can not only create complex edible shapes, but also enable the alteration of food texture and nutritional content required by specific diets. This book discusses 3D food printing technologies and their working mechanisms within a broad spectrum of application areas, including, but not limited to, the development of soft foods and confectionary designs. It provides a unique and contemporary guide to help correlate supply materials (edible inks) and the technologies (e.g., extrusion and laser based) used during the construction of computer-aided 3D shapes. Users will find a great reference that will help food engineers and research leaders in food science understand the characteristics of 3D food printing technologies and edible inks. Details existing 3D food printing techniques, with an in-depth discussion on the mechanisms of formation of self-supporting layers Includes the effects of flow behaviour and viscoelastic properties of printing materials Presents strategies to enhance printability, such as the incorporation of hydrocolloids and lubricant enhancers 3D printing features of a range of food materials, including cereal based, insect enriched, fruits and vegetables, chocolate and dairy ingredients Business development for chocolate printing and the prospects of 3D food printing at home for domestic applications Prosumer-driven 3D food printing Safety and labelling of 3D printed food

Food Printing 3D Printing in Food Industry

Food Printing  3D Printing in Food Industry Book
Author : Kamalpreet Sandhu
Publisher : Springer Nature
Release : 2022-05-27
ISBN : 981168121X
Language : En, Es, Fr & De

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Book Description :

Download Food Printing 3D Printing in Food Industry book written by Kamalpreet Sandhu, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Food Engineering Innovations Across the Food Supply Chain

Food Engineering Innovations Across the Food Supply Chain Book
Author : Pablo Juliano,Kai Knoerzer,Jay Sellahewa,Minh H. Nguyen,Roman Buckow
Publisher : Academic Press
Release : 2021-12-13
ISBN : 0323853595
Language : En, Es, Fr & De

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Book Description :

Food Engineering Innovations Across the Food Supply Chain discusses the technology advances and innovations into industrial applications to improve supply chain sustainability and food security. The book captures the highlights of the 13th International Congress of Engineering ICEF13 under selected congress themes, including Sustainable Food Systems, Food Security, Advances in Food Process Engineering, Novel Food Processing Technologies, Food Process Systems Engineering and Modeling, among others. Edited by a team of distinguished researchers affiliated to CSIRO, this book is a valuable resource to all involved with the Food Industry and Academia. Feeding the world’s population with safe, nutritious and affordable foods across the globe using finite resources is a challenge. The population of the world is increasing. There are two opposed sub-populations: those who are more affluent and want to decrease their caloric intake, and those who are malnourished and require more caloric and nutritional intake. For sustainable growth, an increasingly integrated systems approach across the whole supply chain is required. Focuses on innovation across the food supply chain beyond the traditional food engineering discipline Brings the integration of on-farm with food factory operations, the inclusion of Industry 4.0 sensing technologies and Internet of Things (IoT) across the food chain to reduce food wastage, water and energy inputs Makes a full intersection into other science domains (operations research, informatics, agriculture and agronomy, machine learning, artificial intelligence and robotics, intelligent packaging, among others)

Food Formulation

Food Formulation Book
Author : Shivani Pathania,Brijesh K. Tiwari
Publisher : John Wiley & Sons
Release : 2021-03-15
ISBN : 1119614740
Language : En, Es, Fr & De

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Book Description :

Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.

3D Printing of Foods

3D Printing of Foods Book
Author : C. Anandharamakrishnan,Jeyan A. Moses,T. Anukiruthika
Publisher : John Wiley & Sons
Release : 2022-03-21
ISBN : 1119671809
Language : En, Es, Fr & De

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Book Description :

3D Printing of Foods “p>Explore the fascinating realm of 3D food printing and its applications In 3D Printing of Foods, a team of distinguished researchers delivers a comprehensive and eye-opening exploration of the rapidly developing field of 3D food printing. In the book, the authors offer readers an examination of “food printability,” the foundation of 3D food printing. They discuss the enormous research gap in the subject that remains to be addressed and envisage a robust discipline in which food processing techniques, combined with 3D food printing, gives rise to a range of synergistic applications. In addition to treatments of safety challenges and research requirements, the book tackles food industry market trends and consumer preferences, as well as the globalization of printed foods and consumer perception of 3D printed foods. 3D Printing of Foods also explores the integration of electrohydrodynamic processes and encapsulation with 3D food printing. Readers will also find: Thorough introductions to 3D printing technology, 3D printing approaches, and food components and their printability In-depth examinations of the factors affecting the printability of foods, printability and techniques, and natively printable foods Practical discussions of pre-processing of non-printable foods and alternative ingredients used in food printing Comprehensive explorations of 4D printing technology and the applications of 3D food printing technology Perfect for 3D printing professionals and enthusiasts, as well as food scientists, 3D Printing of Foods is an indispensable resource for anyone interested in a one-stop resource addressing this cutting-edge technology with nearly limitless potential.

Handbook of Research on Food Processing and Preservation Technologies

Handbook of Research on Food Processing and Preservation Technologies Book
Author : Preeti Birwal,Megh R. Goyal,Monika Sharma
Publisher : CRC Press
Release : 2021-11-25
ISBN : 1000404927
Language : En, Es, Fr & De

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Book Description :

The Handbook of Research on Food Processing and Preservation Technologies is a rich 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of other applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques of the multi-volume set reports on a number of applications of computer-aided techniques for quality evaluation and to secure food quality. The chapter authors present emerging nonthermal approaches for food processing and preservation including a detailed discussion on color measurement techniques, RFID, 3D-food printing, potential of robotics, artificial intelligence, terahertz spectroscopy imaging technique, instrumentation techniques and transducers, food labeling as marketing and quality assurance tool, detection of pesticides, mathematical simulation of moisture sorption in food products, numerical methods and modeling techniques, concept of phase change materials, and dielectric properties of animal source foods. Other volumes in the set include: Volume 1: Nonthermal and Innovative Food Processing Methods Volume 2: Nonthermal Food Preservation and Novel Processing Strategies Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance Along with the other volumes, Handbook of Research on Food Processing and Preservation Technologies provides an abundance of valuable information and will be an excellent reference for researchers, scientists, students, growers, traders, processors, industries, and others.

Handbook of Sustainable Polymers for Additive Manufacturing

Handbook of Sustainable Polymers for Additive Manufacturing Book
Author : Antonio Paesano
Publisher : CRC Press
Release : 2022-05-12
ISBN : 1000470482
Language : En, Es, Fr & De

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Book Description :

This book provides the latest technical information on sustainable materials that are feedstocks for additive manufacturing (AM). Topics covered include an up-to-date and extensive overview of raw materials, their chemistry, and functional properties of their commercial versions; a description of the relevant AM processes, products, applications, advantages, and limitations; prices and market data; and a forecast of sustainable materials used in AM, their properties, and applications in the near future. Data included are relative to current commercial products and are presented in easy-to-read tables and charts. Features Highlights up-to-date information and data of actual commercial materials Offers a broad survey of state-of the-art information Forecasts future materials, applications, and areas of R&D Contains simple language, explains technical terms, and minimizes technical lingo Includes over 200 tables, nearly 200 figures, and more than 1,700 references to technical publications, mostly very recent Handbook of Sustainable Polymers for Additive Manufacturing appeals to a diverse audience of students and academic, technical, and business professionals in the fields of materials science and mechanical, chemical, and manufacturing engineering.

Handbook of Research on Food Processing and Preservation Technologies

Handbook of Research on Food Processing and Preservation Technologies Book
Author : Megh R. Goyal,Preeti Birwal,Monika Sharma
Publisher : CRC Press
Release : 2022-02-28
ISBN : 1000405117
Language : En, Es, Fr & De

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Book Description :

The Handbook of Research on Food Processing and Preservation Technologies is a 5-volume collection that highlights various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of other applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. The first volume in this set, Volume 1: Nonthermal and Innovative Food Processing Methods, provides a detailed discussion of many nonthermal food process techniques. These include high-pressure processing, ultraviolet light technology, microwave-assisted extraction, high pressure assisted freezing, microencapsulation, dense phase carbon dioxide aided preservation, to name a few. Volume 2: Nonthermal Food Preservation and Novel Processing Strategies introduces several new food processing and preservation technologies that have been investigated by researchers and which have the potential to increase shelf life and preserve the quality of foods. It focuses on nonthermal techniques such as high-pressure processing, ultrasonication of foods, microwave vacuum dehydration, thermoelectric refrigeration technology, advanced methods of encapsulation, ozonation, electrospinning, and mechanical expellers for dairy, food, and agricultural processing. Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques presents a number of exciting applications of computer-aided techniques for quality evaluation and secure food quality. The chapter authors present emerging nonthermal approaches for food processing and preservation including detailed discussions on color measurement techniques, RFID, 3D-food printing, potential of robotics, artificial intelligence, terahertz spectroscopy imaging technique, instrumentation techniques and transducers, and more. Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety presents new research on health food formulation, advanced packaging systems, and toxicological studies for food safety. This book covers in detail the design of functional foods for beneficial gut microflora and microbiota; composite probiotic dairy products; encapsulation technology for development of specific foods; edible, biodegradable, and alternative food packaging technologies; ozonation in surface modification of food packaging polymers; characterization applications and safety aspects of nanomaterials used in food and dairy industry; and more. Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance discusses various emerging techniques for food preservation, formulation, and nondestructive quality evaluation techniques. Each chapter covers major aspects pertaining to principles, design, and applications of various food processing and nondestructive quality evaluation techniques, such low-temperature-based ultrasonic drying, hypobaric processing, viability of high-pressure technology, pulsed electric fields in food preservation, green nanotechnology, advanced methods of encapsulation, the use of robotic engineering for quality and safety, and more. Together, the 5 volumes of the Handbook of Research on Food Processing and Preservation Technologies will prove to be valuable resource for researchers, scientists, students, growers, traders, processors, and others in the food processing industry.

Snack Foods

Snack Foods Book
Author : Sergio O. Serna-Saldivar
Publisher : CRC Press
Release : 2022-04-21
ISBN : 1000543366
Language : En, Es, Fr & De

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Book Description :

The diverse segments of the snack industries that generate close to $520 billion of annual sales are adapting to new consumer ́s expectations, especially in terms of convinience, flavor, shelf life, and nutritional and health claims. Snack Foods: Processing, Innovation, and Nutritional Aspects was conceptualized to thoroughly cover practical and scientific aspects related to the chemistry, technology, processing, functionality, quality control, analysis, and nutrition and health implications of the wide array of snacks derived from grains, fruits/vegetables, milk and meat/poultry/seafood. This book focuses on novel topics influencing food product development like innovation, new emerging technologies and the manufacturing of nutritious and health-promoting snacks with a high processing efficiency. The up-to-date chapters provide technical reviews emphasising flavored salty snacks commonly used as finger foods, including popcorn, wheat-based products (crispbreads, pretzels, crackers), lime-cooked maize snacks (tortilla chips and corn chips), extruded items (expanded and half products or pellets), potato chips, peanuts, almonds, tree nuts, and products derived from fruits/vegetables, milk, animal and marine sources. Key Features: Describes traditional and novel processes and unit operatios used for the industrial production of plant and animal-based snacks. Depicts major processes employed for the industrial production of raw materials, oils, flavorings and packaging materials used in snack food operations. Contains relevant and updated information about quality control and nutritional attributes and health implications of snack foods. Includes simple to understand flowcharts, relevant information in tables and recent innovations and trends. Divided into four sections, Snack Foods aims to understand the role of the major unit operations used to process snacks like thermal processes including deep-fat frying, seasoning, packaging and the emerging 3-D printing technology. Moreover, the book covers the processing and characteristics of the most relevant raw materials used in snack operations like cereal-based refined grits, starches and flours, followed by chapters for oils, seasoning formulations and packaging materials. The third and most extensive part of the book is comprised of several chapters which describe the manufacturing and quality control of snacks mentioned above. The fourth section is comprised of two chapters related to the nutritional and nutraceutical and health-promoting properties of all classes of snacks discussed herein.

Functional Bakery Products Novel Ingredients and Processing Technology for Personalized Nutrition

Functional Bakery Products  Novel Ingredients and Processing Technology for Personalized Nutrition Book
Author : Anonim
Publisher : Academic Press
Release : 2022-05-17
ISBN : 032385558X
Language : En, Es, Fr & De

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Book Description :

Advances in Food and Nutrition Research, Volume 99 highlights new advances in the field, with this updated volume presenting interesting chapters on a variety of topics, including Personalizing bakery products using 3D food printing, Dietary fiber in bakery products: source, processing, and function, The realm of plant proteins with focus on their application in developing new bakery products, Guiding the formulation of baked goods for the elderly population through food oral processing: challenges and opportunities, Gluten free bakery products: Ingredients and processes, Enhancing health benefits of bakery products using phytochemicals, Sugar, salt and fat reduction of bakery products, and more. Provides the authority and expertise of leading contributors from an international board of authors Presents the latest release in the Advances in Food and Nutrition Research series Includes the latest information on Functional Bakery Products

Proceedings of the 1st International Conference on Water Energy Food and Sustainability ICoWEFS 2021

Proceedings of the 1st International Conference on Water Energy Food and Sustainability  ICoWEFS 2021  Book
Author : João Rafael da Costa Sanches Galvão,Paulo Sérgio Duque de Brito,Filipe dos Santos Neves,Flávio Gabriel da Silva Craveiro,Henrique de Amorim Almeida,Joel Oliveira Correia Vasco,Luís Miguel Pires Neves,Ricardo de Jesus Gomes,Sandra de Jesus Martins Mourato,Vânia Sofia Santos Ribeiro
Publisher : Springer Nature
Release : 2021-05-08
ISBN : 3030753158
Language : En, Es, Fr & De

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Book Description :

This book presents the proceedings of the 1st International Conference on Water Energy Food and Sustainability – ICoWEFS 2021, a major forum to foster innovation and exchange knowledge in the water-energy-food nexus, embracing the Sustainable Development Goals (SDGs) of the United Nations, bringing together leading academics, researchers and industrial experts. It contains the work of authors from 33 countries.

Composite Materials

Composite Materials Book
Author : It Meng Low,Yu Dong
Publisher : Elsevier
Release : 2021-06-18
ISBN : 0128208791
Language : En, Es, Fr & De

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Book Description :

Composite materials have been well developed to meet the challenges of high-performing material properties targeting engineering and structural applications. The ability of composite materials to absorb stresses and dissipate strain energy is vastly superior to that of other materials such as polymers and ceramics, and thus they offer engineers many mechanical, thermal, chemical and damage-tolerance advantages with limited drawbacks such as brittleness. Composite Materials: Manufacturing, Properties and Applications presents a comprehensive review of current status and future directions, latest technologies and innovative work, challenges and opportunities for composite materials. The chapters present latest advances and comprehensive coverage of material types, design, fabrication, modelling, properties and applications from conventional composite materials to advanced composites such as nanocomposites, self-healing and smart composites. The book targets researchers in the field of advanced composite materials and ceramics, students of materials science and engineering at the postgraduate level, as well as material engineers and scientists working in industrial R& D sectors for composite material manufacturing. Comprehensive coverage of material types, design, fabrication, modelling, properties and applications from conventional composite materials to advanced composites such as nanocomposites, self-healing and smart composites Features latest advances in terms of mechanical properties and other material parameters which are essential for designers and engineers in the composite and composite reinforcement manufacturing industry, as well as all those with an academic research interest in the subject Offers a good platform for end users to refer to the latest technologies and topics fitting into specific applications and specific methods to tackle manufacturing or material processing issues in relation to different types of composite materials

Extrusion Cooking

Extrusion Cooking Book
Author : Girish M. Ganjyal
Publisher : Elsevier
Release : 2020-07-25
ISBN : 012815361X
Language : En, Es, Fr & De

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Book Description :

Extrusion Cooking provides a detailed description of extrusion processing with an in-depth exploration of cereal grains processing. In particular, the book addresses the basic principles of extrusion processing, various extruder parts and their design principles, food ingredients and their characteristics as they relate to extrusion. It also discusses physicochemical changes in the different ingredient components as they are processed in an extruder, modeling and control of extrusion process, scale-up aspects, extrusion plant design, food safety in extrusion, new advancements in extrusion, and a look into the future of extrusion. This valuable text serves as a one-volume reference on extrusion processing for food industry professionals and students. Covers the engineering, chemistry, nutrition, and food safety aspects of extrusion cooking Presents both the fundamental and applied aspects of extrusion processing Details the extrusion of whole-grain, high-fiber, and high-protein foods Covers both expanded and texturized products Outlines extrusion processing of different ingredients Addresses new technologies that have expanded the extruder capabilities Analyzes new developments in the area of modeling of extrusion processing

Building the Future of Food Safety Technology

Building the Future of Food Safety Technology Book
Author : Darin Detwiler
Publisher : Academic Press
Release : 2020-06-16
ISBN : 0128189533
Language : En, Es, Fr & De

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Book Description :

Building the Future of Food Safety Technology: Blockchain and Beyond focuses on evaluating, developing, testing and predicting Blockchain’s impact on the food industry, the types of regulatory compliance needed, and other topics important pertaining to consumers. Blockchain is a technology that can be used to record transactions from multiple entities across a complex network. A record on a blockchain cannot be altered retroactively without the alteration of all preceding blocks and the consensus of the network. Blockchain is often associated with cryptocurrency, but it is being looked at more and more as a solution to food-supply problems. Presents the latest information on Blockchain’s impact in the food industry Bridges food technology and food safety Provides guidance and expert insights on the food supply chain

Climate Change and Pragmatic Engineering Mitigation

Climate Change and Pragmatic Engineering Mitigation Book
Author : Jacqueline A. Stagner,David S.-K. Ting
Publisher : CRC Press
Release : 2022-01-31
ISBN : 1000522792
Language : En, Es, Fr & De

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Book Description :

This volume brings together 18 experts with diverse backgrounds and expertise from around the globe to tackle climate change from multiple angles. A comprehensive exposition of the interconnection between ocean, weather, and climate variability is a pre-requisite for understanding the challenge. The solution approach encompasses a better appreciation of the roof, refined solar energy estimation, heightened heat exchange effectiveness, improved understanding of photovoltaic operation in the Arctic, and integration of thermoelectric with photovoltaic. Adaptation is an essential and immediate remedy that every individual must take part in, understanding that men and women respond to the thermal environment differently. Imagine future buildings made from appetizing materials, closing a sustainable design process with self-sufficient communities. Would hydrogen become a crucial part of the mitigation?

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress Book
Author : Blanca Hernandez-Ledesma,Cristina Martinez-Villaluenga
Publisher : Academic Press
Release : 2021-12-16
ISBN : 012822584X
Language : En, Es, Fr & De

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Book Description :

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects. Specifically, analytical approaches for the characterization of anti-inflammatory and antioxidant properties of healthy foods and functional constituents, as well as technological strategies for the extraction of compounds and fractions from raw materials to produce anti-inflammatory and antioxidant ingredients are addressed. In addition, the molecular mechanisms by which foods and their components can modulate inflammation and their oxidative stress effects on disease prevention are explored. Finally, clinical research addressing nutritional needs in pathological subjects with inflammatory diseases are considered. Covers methods of analysis and extraction of anti-inflammatory and antioxidant compounds Offers an overview of the main anti-inflammatory and antioxidant compounds in foods Provides a guide on the mechanisms of action and health benefits of anti-inflammatory and antioxidant dietary bioactives

Challenges and Opportunities of Circular Economy in Agri Food Sector

Challenges and Opportunities of Circular Economy in Agri Food Sector Book
Author : Rahul S Mor,Anupama Panghal,Vikas Kumar
Publisher : Springer Nature
Release : 2021-09-14
ISBN : 9811637911
Language : En, Es, Fr & De

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Book Description :

Global population by 2050 is predicted to be over 9 billion and accordingly, the production systems will demolish about 140 billion tons per year of minerals, ores, fossil fuels and biomass, i.e., thrice of the current need, and the food production itself has to be doubled. Optimized resource usage, lifecycle management, and reduced carbon emission have become a priority for agri-food businesses today, and circular economy (CE) helps for a sustainable and flexible way to grow without exhausting primary materials, and it thinks beyond recycling and resource usage. The word CE best relates to the resource and efficiency management, 6Rs, closed-loop production systems, zero waste and lifecycle engineering, reduced overconsumption of resources and waste generation, enriched system redesign and business model innovation, thereby leading to sustainable development goals. In this light, the book calls for theoretical and empirically sound contributions that are focused on the different aspects of the circular economy, 6R’s, sustainable production and consumption, closed-loop systems, etc. in the agri-food sector.

Looking at edible insects from a food safety perspective

Looking at edible insects from a food safety perspective Book
Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Release : 2021-04-09
ISBN : 9251341966
Language : En, Es, Fr & De

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Book Description :

While insect consumption by humans or entomophagy has been traditionally practiced in various countries over generations and represents a common dietary component of various animal species (birds, fish, mammals), farming of insects for human food and animal feed is relatively recent. Production of this ‘mini-livestock’ brings with it several potential benefits and challenges. The objective of this document is to provide the reader with an overview of the various food safety issues that could be associated with edible insects. The intended audiences of this publication are food safety professionals, policymakers, researchers, insect producers as well as consumers. The regulatory frameworks that govern production, trade and consumption of insects in various regions are discussed. The document ends with elucidating some other major challenges, such as consumer acceptance and scaling up production, that the edible insect industry would need to overcome to have a more global reach.

3D Printer User Guide

3D Printer User Guide Book
Author : Keith J Prout
Publisher : Independently Published
Release : 2020-12-18
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

What if I tell you that it is possible to make your food, in your kitchen, without paying the chef across the street a dime for it? Will you believe me? Oh, the best part, you don't have to know how to cook to make your food! Will you also believe me if I also tell you that you can produce the broken piece of your board game and other broken things in your home or office without paying for them?Ahhh, who am I that you should believe? You don't have to believe me, but you can google about these and see how 3D printing is changing the world. Maybe you think you need about $1000 or need to know about engineering design to get started. Well, I tell you, you might be wrong. You don't need to have your 3D printer; neither do you need to have any engineering design knowledge to enjoy the benefits of 3D printing. All you need is to buy this book and find out how to go about that. If, however, you've got yourself an excellent 3D printer or you want to buy a friendly cheap 3D printer to fully benefit from this trend of additive manufacturing, this guide is also for you. This guide is going to teach you about 3D printing: -What it is -The history of 3D printing -How it works -How it is better than traditional manufacturing -The different technological processes of 3D printing -Why you need a 3D printer -How to choose a machine (If you haven't got one) -3D printing software tools and build materials -Benefits and applications of 3D printing -Slicer settings to ensure smooth printing, and -How to maintain your machine. You can't get it all in one place like it is done in this book. Order for a copy, read, practice and don't be left behind by technology. P.S.: All you have to do to make your own food is a 3D digital design of the food, a food material - flour maybe - and a good 3D printer. When you buy this book you get the full gist on how to make that happen.

Smart and Sustainable Food Technologies

Smart and Sustainable Food Technologies Book
Author : Shalini Sehgal
Publisher : Springer Nature
Release : 2022-05-27
ISBN : 9811917469
Language : En, Es, Fr & De

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Book Description :

Download Smart and Sustainable Food Technologies book written by Shalini Sehgal, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.