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Innovative Food Analysis

Innovative Food Analysis Book
Author : Charis M. Galanakis
Publisher : Academic Press
Release : 2021-01-15
ISBN : 9780128194935
Language : En, Es, Fr & De

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Book Description :

Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety, quality and traceability of foods to meet in industry standards and consumers' demands. Significant enhancements of analytical accuracy, precision, detection limits, and sampling has expanded the practical range of food applications and this reference offers modern food analysis in view of the new trends in analytical techniques and applications to support the scientific community, and industry professionals that aspire to develop new applications. This reference covers the most trend topics across existing and new technologies of food analytics, giving emphasis in food authenticity, traceability and food fraud, food quality and food contaminants analysis, sensory and nutritional analytics, material migration determinations, food allergens, foodomics, bioavailability testing and product analysis. Covers the last ten years of applications across existing and new technologies of food analytics Presents emphasis on techniques in food authenticity, traceability and food fraud Discusses bioavailability testing and product analysis of food allergens and foodomics

Innovative Food Processing Technologies

Innovative Food Processing Technologies Book
Author : N.A
Publisher : Elsevier
Release : 2020-08-18
ISBN : 0128157828
Language : En, Es, Fr & De

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Book Description :

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.

Innovative Food Processing Technologies

Innovative Food Processing Technologies Book
Author : Kai Knoerzer,Pablo Juliano,Geoffrey W Smithers
Publisher : Woodhead Publishing
Release : 2016-06-29
ISBN : 008100298X
Language : En, Es, Fr & De

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Book Description :

Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement. Provides information on a variety of food processing technologies Focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs Presents a strong focus on the application of technologies in a variety of situations Created by editors who have a background in both the industry and academia

Food Safety

Food Safety Book
Author : Umile Gianfranco Spizzirri,Giuseppe Cirillo
Publisher : John Wiley & Sons
Release : 2016-11-29
ISBN : 1119160561
Language : En, Es, Fr & De

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Book Description :

Food safety and quality are key objectives for food scientists and industries all over the world. To achieve this goal, several analytical techniques (based on both destructive detection and nondestructive detection) have been proposed to fit the government regulations. The book aims to cover all the analytical aspects of the food quality and safety assessment. For this purpose, the volume describes the most relevant techniques employed for the determination of the major food components (e.g. protein, polysaccharides, lipds, vitamins, etc.), with peculiar attention to the recent development in the field. Furthermore, the evaluation of the risk associated with food consumption is performed by exploring the recent advances in the detection of the key food contaminants (e.g. biogenic amines, pesticides, toxins, etc.). Chapters tackle such subject as: GMO Analysis Methods in Food Current Analytical Techniques for the Analysis of Food Lipids Analytical Methods for the Analysis of Sweeteners in Food Analytical Methods for Pesticides Detection in Foodstuffs Food and Viral Contamination Application of Biosensors to Food Analysis

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound Book
Author : Francisco J. Barba,Giancarlo Cravotto,Farid Chemat,José Manuel Lorenzo Rodriguez,Paulo Eduardo Sichetti Munekata︎
Publisher : Academic Press
Release : 2020-12-01
ISBN : 0128182768
Language : En, Es, Fr & De

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Book Description :

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well as the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use for the development of novel applications, and more. As the definitive resource in new innovative ultrasound-based emerging processes, this book is a necessity for food scientists and technologists, nutrition researchers, and those working in the food manufacturing industry. Explores how ultrasound treatment affects nutrients and bioactive compound retention Provides a useful tool in understanding the innovative applications derived from the use of ultrasound technology Shows how ultrasound serves as a tool of new ingredients production for the food concept of tomorrowa

Innovative Food Science and Emerging Technologies

Innovative Food Science and Emerging Technologies Book
Author : Sabu Thomas,Rajendran Rajakumari,Anne George,Nandakumar Kalarikkal
Publisher : CRC Press
Release : 2018-09-03
ISBN : 1351360264
Language : En, Es, Fr & De

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Book Description :

This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the ever-growing demand for the supply and production of healthier foods. Distinguished scientists specializing in various disciplines discuss basic studies, applications, recent advances, difficulties, and breakthroughs in the field. The volume includes informative discussions and new research on food formulations, manufacturing techniques, biodegradably flexible packaging, packaged foods, beverages, fruits and vegetable processing, fisheries, milk and milk products, frozen food and thermo processing, grain processing, meat and poultry processing, rheological characteristics of foods, heat exchangers in the food industry, food and health (including natural cures and food supplements), spice and spice processing, and more.

Nutraceuticals and Innovative Food Products for Healthy Living and Preventive Care

Nutraceuticals and Innovative Food Products for Healthy Living and Preventive Care Book
Author : Verma, Amit,Srivastava, Kajal,Singh, Shivom,Singh, Hukum
Publisher : IGI Global
Release : 2017-11-30
ISBN : 1522529713
Language : En, Es, Fr & De

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Book Description :

The proper nutrition can aid disease prevention and ensure an overall healthy lifestyle. In nutrition, certain natural and processed foods are particularly useful in achieving and maintaining health goals. Nutraceuticals and Innovative Food Products for Healthy Living and Preventive Care is a comprehensive reference source for the latest research findings on food components that provide health and medical benefits, including the prevention, treatment, and cures for numerous diseases. Featuring extensive coverage on relevant areas such as functional foods, alternative medicine, and nutrition, this publication is an ideal resource for medical practitioners, nutritionists, upper-level students, researchers, and academicians seeking information on the use of food products in health management.

Analysis of the Innovation and the Communication in Fast Food Chains with Different Structures

Analysis of the Innovation and the Communication in Fast Food Chains with Different Structures Book
Author : Antonio Annicchiarico
Publisher : GRIN Verlag
Release : 2017-06-26
ISBN : 3668470863
Language : En, Es, Fr & De

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Book Description :

Master's Thesis from the year 2012 in the subject Business economics - Marketing, Corporate Communication, CRM, Market Research, Social Media, London Metropolitan University, language: English, abstract: The main purpose of this thesis is to explore the relationship and its degree between the local management and the innovation within the fast food restaurant chains and argue about the communication within the different chains. Another goal is to analyze the different system structures possible within a fast food chain, comparing the author’s findings with the previous research. This will be done in order to find the more efficient system structure, to support and develop the innovation and to understand the motivations which lead the fast food restaurant chains to franchise.

Chemical Analysis of Food

Chemical Analysis of Food Book
Author : Yolanda Picó
Publisher : Academic Press
Release : 2012
ISBN : 0123848628
Language : En, Es, Fr & De

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Book Description :

"The book contains twenty three chapters written by experts on the subject is structured in two parts: the first one describes the role of the latest developments in analytical and bioanalytical techniques, and the second one deals with the most innovative applications and issues in food analysis. The two first introductory chapters about sampling technique, from basic one to the most recent advances, which is still a food challenge because is responsible of the quality and assurance of the analysis, andon data analysis and chemometrics are followed by a review of the most recently applied techniques in process (on-line) control and in laboratories for the analysis of major or minor compounds of food. These techniques ranged from the non-invasive and non-destructive ones, such as infrared spectroscopy, magnetic resonance and ultrasounds, to emerging areas as nanotechnology, biosensors and electronic noses and tongues, including those already well-established in food analysis, such as chromatographic andelectrophoretic techniques. These chapters also include two important tools for solving problems in chemical and biological analysis such as mass spectrometry and molecular-based techniques"--

Low Cost Low Tech Innovation

Low Cost  Low Tech Innovation Book
Author : Vijay Vyas
Publisher : Routledge
Release : 2014-11-13
ISBN : 1136686606
Language : En, Es, Fr & De

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Book Description :

Like much of SMEs research, innovation studies of small enterprises have commenced later and are less numerous. The focus of such studies remains high-technology enterprises, which continue to attract both academic and popular interest, oblivious to the innovative endeavours of people in traditional low-tech industries. This book attempts to address this imbalance through a comprehensive analysis of innovation in this largely neglected area. Based on case studies of seven small innovative food companies, this book presents an in-depth analysis of innovation in the Scottish food and drinks industry and unravels a lesser-known approach to effective low-cost product innovation, which is simple and economical, yet elegant and successful. Using careful data collection and rigorous statistical testing, the analysis and findings in this book address a wide spectrum of interests: academics in business schools, policy makers in governments and executives and entrepreneurs in food and other low-technology sectors.

Infrared and Raman Spectroscopic Imaging

Infrared and Raman Spectroscopic Imaging Book
Author : Reiner Salzer,Heinz W. Siesler
Publisher : John Wiley & Sons
Release : 2014-08-07
ISBN : 3527678158
Language : En, Es, Fr & De

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Book Description :

This second edition of the successful ready reference is updated and revised with approximately 30% new content to reflect the numerous instrumental developments and improvements, as well as the significant expansion of this rapidly developing field. For example, the combination of IR imaging with AFM has enhanced the achievable lateral resolution by an order of magnitude down to a few hundred nanometers, thus launching a multiplicity of new applications in material science. Furthermore, Raman and IR spectroscopic imaging have become key technologies for the life sciences and today contribute tremendously to a better and more detailed understanding of numerous biological and medical research topics. The topical structure of this new edition is now subdivided into four parts. The first treats the fundamentals of the instrumentation for infrared and Raman imaging and mapping and an overview on the chemometric tools for image analysis. The second part describes a wide varie-ty of applications ranging from biomedical via food, agriculture and plants to polymers and pharmaceuticals. This is followed by a description of imaging techniques operating beyond the diffraction limit, while the final part covers special methodical developments and their utility in specific fields. With its many valuable practical tips, this is a must-have overview for researchers in academic and industrial laboratories wishing to obtain reliable results with this method.

Innovation in Food Ecosystems

Innovation in Food Ecosystems Book
Author : Paola De Bernardi,Danny Azucar
Publisher : Springer Nature
Release : 2019-11-28
ISBN : 303033502X
Language : En, Es, Fr & De

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Book Description :

This book addresses the intersections of entrepreneurship, innovation and sustainability in food systems, and presents high-quality research illustrating the central role that food consumption and production play in achieving sustainability goals. Entrepreneurship and innovation have become particularly relevant aspects in the European Union (EU), especially since the Sustainable Development Goals (SDGs) were announced in 2015. In many cases, innovations tend to arise from small and medium-sized enterprises, and from completely new entrepreneurial endeavors. This book represents essential reading for researchers and young academics seeking to reduce disparities and inequalities in food production and consumptions patterns. By encouraging sustainable entrepreneurship and innovation, it will also help young scholars find support for their startup ideas.

Complex Systems Innovation and Sustainability in the Digital Age

Complex Systems  Innovation and Sustainability in the Digital Age Book
Author : Aleksei V. Bogoviz
Publisher : Springer Nature
Release : 2020-05-13
ISBN : 3030447030
Language : En, Es, Fr & De

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Book Description :

This text provides one of the first book-length studies on the innovative and sustainable development of complex systems in the era of digital transformations, combining quantitative data from several countries with detailed qualitative accounts at the national level. In particular, the book covers the basic concepts, methods, and cutting-edge research on innovation and sustainability in complex systems. Given its scope, the book will be of great interest and value to researchers and practitioners working across the social sciences and in a diverse range of areas in complexity science. Pursuing a multidisciplinary approach, the book is also an ideal resource for advanced undergraduate and graduate level courses in complexity science, sustainability research, economics, and development studies.

Advanced Food Analysis Tools

Advanced Food Analysis Tools Book
Author : Rovina Kobun
Publisher : Academic Press
Release : 2020-09-25
ISBN : 0128223952
Language : En, Es, Fr & De

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Book Description :

Advanced Food Analysis Tools: Biosensors and Nanotechnology provides the latest information on innovative biosensors and tools that are used to perform on-site detection tests. Food safety is a global health goal, with the food industry providing testing and guidance to keep the population safe. Food contamination is mainly caused by harmful substances and biological organisms, including bacteria, viruses and parasites, which can all have a major impact on human health. The lack of specific, low-cost, rapid, sensitive and easy detection of harmful compounds has resulted in the development of the electrochemical technologies that are presented in this book. Includes the most recent and innovative biosensor and nanotechnology for the food industry Applies the most current trends in food analysis research Presents opportunities for unique electrochemical tools to enhance performance

Advances in Food Science and Technology

Advances in Food Science and Technology Book
Author : Visakh P. M.,Sabu Thomas,Laura B. Iturriaga,Pablo Daniel Ribotta
Publisher : John Wiley & Sons
Release : 2013-03-18
ISBN : 1118659120
Language : En, Es, Fr & De

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Book Description :

This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety. The book focuses on food chemistry and examines chemical and mechanical modifications to generate novel properties, functions, and applications.

Chemical Analysis of Food

Chemical Analysis of Food Book
Author : Yolanda Pico
Publisher : Academic Press
Release : 2020-06-16
ISBN : 0128132671
Language : En, Es, Fr & De

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Book Description :

Chemical Analysis of Food: Techniques and Applications, Second Edition, reviews the latest technologies and challenges in all stages of food analysis, from selecting the right approach, how to perform analytic procedures, and how to measure and report the results. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques, with the second reviewing innovative applications and issues in food analysis. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to newly emerging areas, such as nanotechnology, biosensors and electronic noses and tongues. This thoroughly updated edition includes new chapters on ambient mass spectrometry, imaging techniques, omics approaches in food analysis, natural toxins analysis, food contact materials, nanomaterials and organic foods. All chapters are updated or rewritten to bring the content completely up-to-date. Reviews the attributes, benefits, limits and potential of all relevant analytic modalities, including spectroscopy, ultrasound and nanotechnology applications Provides in-depth coverage of each technology, including near-infrared, mid-infrared, and Raman spectroscopy, low intensity ultrasound, microfluidic devices and biosensors, electronic noses and tongues, mass spectrometry and molecular techniques Outlines practical solutions to challenging problems in food analysis, including how to combine techniques for improved efficacy Covers all relevant applications of food analysis, such as traceability, authenticity and fraud, biologically-active food components, novel food and nutritional supplements, flavors and fragrances, and contaminants and allergens Provides researchers with a single source of current research and includes contributions from internationally renowned experts in food science and technology and nutrition

Triple P Business Development in the Dutch Agro Food Sector

Triple P Business Development in the Dutch Agro Food Sector Book
Author : Taco C.R. van Someren and André H.J. Nijhof
Publisher : Uitgeverij Van Gorcum
Release : 2010
ISBN : 9789023246763
Language : En, Es, Fr & De

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Book Description :

In this book a selection of nine cases form the basis for a wide range of problems and solutions applied by innovative entrepreneurs to revolutionize the Dutch agriculture sector. The research, carried out by Nyenrode Business University and Ynnovate, demonstrates a comprehensive view on the preparation, launch and initial growth of new Triple P business cases. Based on a constructive critical look from different angles, the process of innovation linked to value creation is analysed. The creation of new business models is central in the transformation towards a sustainable agro-food industry. It appears that the popular scientific approaches of scenario planning and transition management should be replaced by the theory of strategic innovation. Future entrepreneurs can get their inspiration from the numerous decisions and actions taken by their fellow entrepreneurs described in the cases and get started supported by the self assessment tool.

Food Analysis

Food Analysis Book
Author : Suzanne Nielsen
Publisher : Springer Science & Business Media
Release : 2003-04-30
ISBN : 9780306474958
Language : En, Es, Fr & De

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Book Description :

This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography are also included. Other methods and instrumentation such as thermal analysis, selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the chemical analysis of foods. A helpful Instructor's Manual is available to adopting professors.

Conventional and Advanced Food Processing Technologies

Conventional and Advanced Food Processing Technologies Book
Author : Suvendu Bhattacharya
Publisher : John Wiley & Sons
Release : 2014-09-26
ISBN : 1118406303
Language : En, Es, Fr & De

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Book Description :

Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.