Microencapsulation in the Food Industry

Author: Anilkumar G. Gaonkar
Publisher: Elsevier
ISBN: 0124047351
Format: PDF, Docs
Download Now
Microencapsulation is being used to deliver everything from improved nutrition to unique consumer sensory experiences. It’s rapidly becoming one of the most important opportunities for expanding brand potential. Microencapsulation in the Food Industry: A Practical Implementation Guide is written for those who see the potential benefit of using microencapsulation but need practical insight into using the technology. With coverage of the process technologies, materials, testing, regulatory and even economic insights, this book presents the key considerations for putting microencapsulation to work. Application examples as well as online access to published and issued patents provide information on freedom to operate, building an intellectual property portfolio, and leveraging ability into potential in licensing patents to create produce pipeline. This book bridges the gap between fundamental research and application by combining the knowledge of new and novel processing techniques, materials and selection, regulatory concerns, testing and evaluation of materials, and application-specific uses of microencapsulation. Practical applications based on the authors’ more than 50 years combined industry experience Focuses on application, rather than theory Includes the latest in processes and methodologies Provides multiple "starting point" options to jump-start encapsulation use

Food Processing Technology

Author: P J Fellows
Publisher: Woodhead Publishing
ISBN: 0081005237
Format: PDF, ePub, Mobi
Download Now
Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more 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 Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter

Functional Food Ingredients and Nutraceuticals

Author: John Shi
Publisher: CRC Press
ISBN: 1482240653
Format: PDF, Docs
Download Now
The second edition of a bestseller, Functional Food Ingredients and Nutraceuticals: Processing Technologies covers new and innovative technologies for the processing of functional foods and nutraceuticals that show potential for academic use and broad industrial applications. The book includes a number of "green" separation and stabilization technologies that have also been developed to address consumers’ concerns on quality and safety issues. It also details the substantial technological advances made in nano-microencapsulation that protect the bioactivity and enhance the solubility and bioavailability, and the preservation of health-promoting bioactive components in functional food products. Containing nine entirely new chapters, the second edition has been enhanced with coverage of recent developments in the different areas of processing technologies. The incorporation of these new emerging technologies strengthens the second edition without compromising the contextual integrity of the original publication. See What’s New in the Second Edition: Theoretical approaches in mass transfer modeling, solubility properties, and simulation in extraction process Innovative nanotechnologies in packaging process and nano-microencapsulation process and technology to protect bioactivity and enhance solubility and bioavailability of health-promoting bioactive components "Green" separation technologies updated with more information in industrial applications Thousands of research papers have been published on the health benefits of bioactive components from natural resources; many books on functional foods are related to chemical properties or medical functions. With only a few books capturing the related processing technologies, the first edition became a valuable tool to help transform results from the lab into industrial applications. Filled with current and sound scientific knowledge of engineering techniques and information on the quality of functional foods, the second edition of this groundbreaking resource is poised to do the same.

Food Processing for Increased Quality and Consumption

Author: Alexandru Mihai Grumezescu
Publisher: Academic Press
ISBN: 0128114991
Format: PDF, Kindle
Download Now
Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. Examines different frying techniques, dielectric defrosting, high pressure processing, and more Provides techniques to improve the quality and sensory aspects of foods Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey Outlines techniques for fresh, cured and frozen foods Presents processing methods to improve the nutritional value of foods

New Polymers for Encapsulation of Nutraceutical Compounds

Author: Jorge Carlos Ruiz Ruiz
Publisher: John Wiley & Sons
ISBN: 1119228816
Format: PDF, ePub, Mobi
Download Now
The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with nutritional challenges for their healthy delivery. The extreme sensitivity of some components cause significant loss of product quality, stability, nutritional value and bioavailability, and the overall acceptability of the food product. Consequently, encapsulation has been successfully used to improve stability and bioavailability of functional ingredients. Encapsulation is one example of technology that has the potential to meet the challenge of successfully incorporating and delivering functional ingredients into a range of food types. The book will cover topics about 1) Characterization of novel polymers and their use in encapsulation processes. 2) Stability of nutraceutical compounds encapsulated with novel polymers. 3) Application of encapsulated compounds with novel polymers in functional food systems. This book provides a detailed overview of technologies for preparing and characterisation of encapsulates for food active ingredients using modified polymers. The use of modified polymers as coating materials it is a field that still needs study. The book is aimed to inform students and researchers in the areas of food science and food technology, and professionals in the food industry.

Handbook of Food Preservation Second Edition

Author: M. Shafiur Rahman
Publisher: CRC Press
ISBN: 9781420017373
Format: PDF, Kindle
Download Now
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques creates a great demand for an up to date handbook that will facilitate understanding of the methods, technology, and science involved in the manipulation of these conventional and sophisticated preservation methods. Extensively revised, reorganized, and expanded from 25 to 44 chapters, the Handbook of Food Preservation, Second Edition remains the definitive resource on food preservation. It emphasizes practical, cost-effective, and safe-strategies for implementing preservation techniques and dissects the exact mode or mechanism involved in each method by highlighting the effects on food properties. Divided into five sections the book begins with an overview of food preservation and handling including fresh fruits and vegetables, grains and pulses, fish, red meat, and milk. It presents comprehensive preservation methods based on chemical and microbiological additives, such as fermentation and pH lowering agents. The book details methods of physical manipulation involving modified-atmosphere packaging, membrane technology, surface treatment, and edible coating. There is also an extensive description of preservation methods using thermal and other energy such as irradiation, high-pressure, and pulsed electric or magnetic fields. Finally, the book presents a range of indirect approaches to improve quality and safety and good manufacturing practices. Containing fundamental and practical aspects of today's current and emerging preservation methods, the Handbook of Food Preservation, Second Edition helps practicing industrial and academic food scientists, technologists, and engineers develop high-quality, safe products through better understanding and control of the processes.

Lebensmittelphysik

Author: L.O. Figura
Publisher: Springer-Verlag
ISBN: 3540349901
Format: PDF
Download Now
Die Lebensmittelphysik befasst sich mit den physikalischen Eigenschaften der Lebensmittel und deren Erfassung. Die physikalischen Eigenschaften von Lebensmitteln spielen überall dort eine wesentliche Rolle, wo moderne lebensmitteltechnologische Verfahren für die Gewinnung der Rohstoffe oder die Herstellung eines Lebensmittels angewandt werden. Die Bestimmung physikalischer Größen von Lebensmitteln und Bedarfsgegenständen sind aus der Planung, Steuerung und Automatisierung der Herstellungsprozesse in der Lebensmittel-, Pharma- und Kosmetikindustrie und angrenzenden Bereichen nicht mehr wegzudenken. Neben der chemischen Qualitätskontrolle spielt die Bestimmung physikalischer Eigenschaften darüber hinaus eine wichtige Rolle bei der Bestimmung und Sicherung der Qualität unserer Lebensmittel. Der Konsument fordert zunehmend "weniger Chemie" in der Lebensmittelproduktion und große Bereiche der Lebensmittelindustrie werden diesen Wünschen in steigendem Maße entgegenkommen müssen, indem sie moderne physikalische Verfahren in der Produktion einsetzen. Auch hierfür ist ein grundlegendes Verständnis der physikalischen Eigenschaften von Lebensmitteln und den Möglichkeiten und Grenzen ihrer messtechnischen Erfassung eine unabdingbare Voraussetzung. Dieses Buch beschreibt die Lebensmittelphysik von Grund auf und orientiert sich hierbei ausschließlich an den Erfordernissen der Lebensmittelpraxis, ohne auf die wichtigen Grundlagen zu verzichten. Das Buch ist daher für Studenten der Lebensmittelchemie und -technologie an Universitäten und Fachhochschulen eine wichtige Quelle für die zukünftige Ausbildung. Auch Ingenieure, Technologen und Techniker in der Lebensmittelindustrie werden dieses Buch benutzen, um ihre Kenntnisse zu vertiefen oder grundlegendes Verständnis für neue physikalische Verfahren zu erwerben.

Lebensmittelverfahrenstechnik

Author: Heike P. Schuchmann
Publisher: John Wiley & Sons
ISBN: 3527660542
Format: PDF, ePub, Mobi
Download Now
Wer mochte nicht wissen, was in unseren Lebensmitteln steckt und wie sie zu traditionellen oder neuen Produkten weiterverarbeitet werden? Viele Nahrungsmittel mussen, um genie?bar zu sein oder den sensorischen Anspruchen von Konsumenten zu entsprechen, erst einmal verarbeitet werden. Dieses Buch erklart sowohl die Rohwaren und deren Inhaltstoffe als auch die Prozesstechnik, die benotigt wird, um daraus qualitativ hochwertige Produkte herzustellen. Dabei werden auch die Aspekte gesunde Ernahrung und Novel Food berucksichtigt. Auf Basis des Kapitels "Lebensmitteltechnologie" in der Neuauflage des erfolgreichen Winnacker-Kuchler? Band 8 (Ernahrung, Gesundheit, Konsumguter), 2004 wurde dieses Buch durch Erweiterung um einen zweiten Teil, der produktubergreifenden Lebensmittelverfahrenstechnik, erstellt. Es setzt Grundkenntnisse in der Chemie und Verfahrenstechnik voraus und umfasst die Lebensmittelkunde und -verfahrenstechnik, wie sie als Vorlesung fur Ingenieure, Wirtschaftsingenieure und Lebensmittelchemiker als Haupt- oder Nebenfach angeboten wird.