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To ensure food quality and safety food, professionals need a knowledge of food composition and characteristics. The analysis of food product is required for quality management throughout the developmental process including the raw materials and ingredients, but food analysis adds processing cost for food industry and consumes time for government agencies. Advances in Noninvasive Food Analysis explores the potential and recent advances in non-invasive food analysis techniques used to ensure food quality and safety. Such cost-reducing and time-saving non-destructive food analysis techniques covered include, Infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance. The book also covers data processing and modelling. Features: Covers the advent of non-invasive, non-destructive methods of food analysis Presents such techniques as near and mid infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance Describes the growing role of nanotechnology in non-invasive food analysis Includes image analysis and data processing and modelling required to sort out the data The prime for this book are food professionals working in industry, control authorities and research organizations that ensure food quality and safety as well as libraries of universities with substantial food science programs, food companies and food producers with research and development departments. Also available in the Contemporary Food Engineering series: Advances in Food Bioproducts, Fermentation Engineering and Bioprocessing Technologies , edited by Monica Lizeth Chavez Gonzalez, Nagamani Balagurusamy, Christobal N. Aguilar (ISBN 9781138544222) Advances in Vinegar Production, edited by Argyro Bekatorou (ISBN 9780815365990) Innovative Technologies in Seafood Processing, edited by Yesim Ozogul (ISBN 9780815366447)
Still the most up-to-date, comprehensive, and authoritative book on food diagnostics available Featuring seven entirely new chapters, the second edition of this critically acclaimed guide has been extensively revised and updated. Once again delivering food professionals the latest advances in food diagnostics and analysis, the book approaches the topic in several different ways: reviewing novel technologies to evaluate fresh products; describing and analysing in depth specific modern diagnostics; providing analyses of data processing; and discussing global marketing, with insights into future trends. Written by an international team of experts, this volume not only covers most conventional lab-based analytical methods, but also focuses on leading-edge technologies which are being or are about to be introduced. Advances in Food Diagnostics, Second Edition: Covers ultrasound, RMN, chromatography, electronic noses, immunology, GMO detection and microbiological and molecular methodologies for rapid detection of pathogens Explores the principles and applications of immunodiagnostics in food safety and the use of molecular biology to detect and characterize foodborne pathogens Includes DNA-based and protein-based technologies to detect and identify genetically-modified food or food components Focuses on the translation of diagnostics tests from bench to the market in order to illustrate the benefits to the food industry Provides an overview of the business end of food diagnostics; identifying the markets, delineating the sellers and the buyers, comparing current technology with traditional methods, certifying operations and procedures, and analysing diagnostic devices within the food and related industries This is an indispensable resource for food scientists, food quality analysts, food microbiologists and food safety professionals. It also belongs on the reference shelves of labs conducting food diagnostics for the analysis of the sensory, quality and safety aspects of food.
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 industry standards. Significant enhancements of analytical accuracy, precision, detection limits and sampling has expanded the practical range of food applications, hence this reference offers modern food analysis in view of new trends in analytical techniques and applications to support both the scientific community and industry professionals. This reference covers the latest topics across existing and new technologies, giving emphasis on food authenticity, traceability, food fraud, food quality, food contaminants, sensory and nutritional analytics, and more. - Covers the last ten years of applications across existing and new technologies of food analytics - Presents an emphasis on techniques in food authenticity, traceability and food fraud - Discusses bioavailability testing and product analysis of food allergens and foodomics
Agricultural engineering, developed as an engineering discipline underpinned by physics, applies scientific principles, knowledge, and technological innovations in the agricultural and food industries. During the last century, there was exponential growth in engineering developments, which has improved human wellbeing and radically changed how humans interact with each other and our planet. Among these, “Agricultural Mechanization” is ranked among the top 10 in a list of 20 Top Engineering Achievements of the last century that have had the greatest impact on the quality of life. While many success stories abound, the problems of low appeal among students, identity crises, and limited job opportunities in many climes continue to trouble the discipline’s future in many parts of the world. Yet agriculture and agricultural engineering remain fundamental to assuring food and nutrition security for a growing global population. Agricultural, Biosystems, and Biological Engineering Education provides the first comprehensive global review and synthesis of different agricultural, biosystems, and biological engineering education approaches, including a detailed exposition of current practices from different regions. Key Features: Describes novel approaches to curriculum design and reform Outlines current and emerging epistemology and pedagogies in ABBE education Provides a framework to grow agricultural engineering in Africa and other developing regions Highlights the role of ABBE education in the context of the SDGs Presented in 3 parts and containing 42 chapters, this book covers the historical evolution of agricultural engineering education and discusses the emergence of biological and biosystems engineering education. It will appeal to engineers and other professionals, education planners and administrators, and policy makers in agriculture and other biological industries.
This book is the result of more than 20 years of experience in working with near-infrared spectroscopy for raw milk analysis. The totality of this work presents extensive possibilities for milk spectral measurements that can be carried out in dairy. Moving beyond the standard milk components such as fat, protein, or lactose, this book presents near-infrared spectroscopy as a method that can also be used in disease diagnostics. The measurements and experimental results presented here are all based on the utilization of usually neglected near-infrared regions—regions with strong absorbance of water. The author has found the water – light interaction discussed to be an immensely rich source of information, not only on milk composition but also on the physiological status of the animals involved. A special section of the book is dedicated to exploration of potential interfering factors that may influence the analysis and contribute to the robustness of the models. The research described in this book served as a basis for the development of the novel discipline aquaphotomics and is of interest to anyone working in this field.
Bioreactor Technology in Food Processing brings peculiarities, specificities, and updates on bioreactors and bioprocesses related to food and beverage production. The 26 chapters of this book are the result of the participation of more than 70 professionals, including professors, researchers, and experts from the industrial sector from different countries around the world. The chapters cover such topics as history, classification, scale-up, analytical tools, and mathematical and kinetic models for the operation of bioreactors in the food industry. In addition, chapters detail the characteristics of bioreactors for the production of food (bread, cheese, and coffee fermentation) and fermented beverages (beer, wine), distilled beverages, and organic compounds such as enzymes, acids, aromas, and pigments (biocolorants), among others. Key Features: Describes the basic and applied aspects of bioreactor in food processing Gathers information on bioreactors that is scattered in different journals and monographs as reviews and research articles Covers various types of bioreactors including stirred tank, airlift, photo-bioreactor, and disposable bioreactors Gives a broad overview of what exactly is involved in designing a bioreactor and optimizing its performance and finally their applications in the food processing industry The broad interdisciplinary approach of this book will certainly make your reading very interesting, and we hope that it can contribute to knowledge and instigate creative thinking to overcome the challenges that food bioprocessing brings us.
Pigmented Grains: Nutritional Properties, Bioactive Potential, and Food Application highlights the potential of pigmented grains crops in the human diet and their health benefits due to presences of the rich source of phytochemicals and pigments. Divided in 13 chapters, the book covers the breeding approaches and techniques for producing pigmented grains, the functionality and nutritional properties of wheat, rice, maize, barley, oats and rye, sorghum, millets, and pseudo cereals such as amaranth, quinoa and buckwheat. The book also covers processing of pigmented grains and effect on their functionality, besides utilization of pigmented grains and their by-products in a variety of products. A comprehensive reference written for teachers, scientists, researchers, students and all others who have interest in pigmented grains their potential nutritional value, utilization in food processing, value addition, and combating malnutrition and nutritional security. - Discusses nutrition, bioactive potential, and opportunities for use in food products - Presents processing techniques for extraction and enhancing product quality from pigmented grains - Covers breeding approaches and techniques for producing pigmented grains - Includes wheat, rice, maize, barley, oats and rye, sorghum, millets, amaranth, quinoa, and buckwheat
Modern Techniques for Food Authentication, Second Edition presents a comprehensive review of the novel techniques available to authenticate food products, including various spectroscopic technologies, methods based on isotopic analysis and chromatography, and other techniques based on DNA, enzymatic analysis and electrophoresis. This new edition pinpoints research and development trends for those working in research, development and operations in the food industry, giving them readily accessible information on modern food authentication techniques to ensure a safe and authentic food supply. It will also serve as an essential reference source to undergraduate and postgraduate students, and for researchers in universities and research institutions. - Presents emerging imaging techniques that have proven to be powerful, non-destructive tools for food authentication - Includes applications of hyperspectral imaging to reflect the current trend of developments in food imaging technology for each topic area - Provides pixel level visualization techniques needed for fast and effective food sample testing - Contains two new chapters on Imaging Spectroscopic Techniques
The book consists of 19 chapters on different subjects and in different dimensions, with particular emphasis on the post-harvest handling and processing of fruits and vegetables, including mushrooms. Scope for the technology on fruits and vegetables, non-destructive methods to evaluate fresh quality, radiation preservation, chemistry of pectin and pigments and their applications, nutraceutical compounds, membrane processing of liquid fruits, dehydrated and intermediate moisture products, importance of bamboo and mushrooms as food, influence of process conditions on product quality, food additives in product preparation, packaging aspects, microbiological safety concerns, relevant analytical methods, mushroom nutraceuticals and bio-technological interventions for improvement of banana with a final note on conclusions in the last
"Abstract: Supply chain management contends with structures and processes for delivering goods and services to customers. It addresses the core functions of connected businesses to meet downstream demand. This innovative volume provides an authoritative and timely guide to the overarching issues that are ubiquitous throughout the supply chain. In particular, it addresses emerging issues that are applicable across supply chains-such as data science, financial flows, human capital, internet technologies, risk management, cyber security, and supply networks. With chapters from an international roster of leading scholars in the field, The Oxford Handbook of Supply Chain Management is a necessary resource for all students and researchers of the field as well as for forward-thinking practitioners. Keywords: supply chain management; value; human society; goods and services; competitive advantage; people and welfare; data and technology; moving goods and services; structure and strategy; growing and sustaining"--