Lwt Food Science And Technology

LWT Food Science and Technology: A Deep Dive into Innovation and Advancement

Introduction:

Are you fascinated by the science behind our food? Do you wonder how advancements in technology are shaping the future of what we eat? Then you've come to the right place! This comprehensive guide delves into the world of LWT – Food Science and Technology. We'll explore the journal's significant contributions, the key research areas it covers, and how its advancements impact food production, safety, and consumer experience. From novel preservation techniques to sustainable food systems, we'll unpack the vital role LWT plays in shaping the food industry. Prepare to be immersed in the fascinating intersection of science, technology, and the culinary arts.


1. Understanding LWT – Food Science and Technology:

LWT – Food Science and Technology, often simply referred to as LWT, is a leading international peer-reviewed scientific journal. It stands as a cornerstone for publishing cutting-edge research and developments in the broad field of food science and technology. Its scope encompasses a wide array of topics, ensuring it remains relevant and influential in an ever-evolving industry. The journal's commitment to rigorous peer review guarantees high-quality, impactful research that drives progress in food science and technology globally.

2. Key Research Areas Covered by LWT:

LWT publishes research across a vast spectrum, including but not limited to:

Food Processing and Engineering: This includes innovations in food preservation methods (such as high-pressure processing, pulsed electric fields, and ohmic heating), optimization of existing processes for efficiency and cost-effectiveness, and the development of novel processing technologies.
Food Safety and Microbiology: Research in this area focuses on preventing foodborne illnesses, developing effective preservation techniques, understanding microbial growth dynamics, and enhancing food safety throughout the entire supply chain. This includes studies on pathogen detection and control, and the impact of processing on microbial populations.
Food Chemistry and Biochemistry: This critical area explores the chemical composition of foods, the reactions that occur during processing, and how these affect food quality, nutritional value, and shelf life. This includes research on antioxidants, bioactive compounds, and the impact of processing on nutrient retention.
Food Packaging and Shelf-Life Extension: LWT features research on innovative packaging materials designed to extend shelf life, maintain food quality, and improve sustainability. This includes active and intelligent packaging technologies, as well as research on the interactions between packaging and food products.
Sensory Science and Consumer Acceptance: Understanding consumer preferences and perceptions is crucial. LWT publishes studies on sensory evaluation methods, consumer acceptance testing, and the influence of sensory attributes on purchasing decisions.
Nutritional Aspects of Food: Research focusing on the nutritional value of foods, the impact of processing on nutrient content, and the development of functional foods and fortified products is frequently featured in LWT.
Sustainable Food Systems: LWT increasingly highlights research aimed at improving the sustainability of food production, processing, and consumption. This includes studies on reducing food waste, minimizing environmental impact, and promoting sustainable agricultural practices.


3. Impact of LWT Research on the Food Industry:

The research published in LWT directly influences the food industry in several key ways:

Driving Innovation: LWT serves as a platform for disseminating groundbreaking research, sparking innovation in food processing, preservation, and packaging. This leads to new products, improved processes, and increased efficiency within the industry.
Improving Food Safety: The journal's focus on food safety research helps reduce the incidence of foodborne illnesses, safeguarding public health and building consumer confidence.
Enhancing Food Quality: Research on food chemistry, sensory science, and processing techniques contributes to improved food quality, texture, flavor, and nutritional value.
Promoting Sustainability: The emphasis on sustainable food systems contributes to more environmentally friendly food production and reduces the industry's ecological footprint.
Supporting Regulatory Decisions: The findings published in LWT often inform regulatory decisions related to food safety, labeling, and processing standards.

4. Accessing and Utilizing LWT Resources:

Access to LWT publications is typically through subscription-based online databases, though some articles might be available through open access initiatives. Researchers, industry professionals, and students can utilize the journal’s resources to stay updated on the latest breakthroughs and advancements in the field.


Sample Book Outline: "The Comprehensive Guide to LWT Food Science and Technology"

Introduction: What is LWT? Its significance and scope.
Chapter 1: Key Research Areas: A detailed examination of the research areas covered by LWT, including specific examples of impactful research.
Chapter 2: Impact on the Food Industry: Analysis of how LWT research shapes the food industry across different sectors.
Chapter 3: Emerging Trends and Future Directions: Exploring emerging trends in food science and technology, and predicting future research directions based on LWT publications.
Chapter 4: Applications and Case Studies: Real-world examples of how research from LWT is applied in various food industries.
Conclusion: Summarizing the key takeaways and emphasizing the importance of LWT in shaping the future of food.


Detailed Explanation of the Book Outline:

The introduction would set the stage by defining LWT and its significance in the global food landscape. Chapter 1 would delve deeply into each key research area listed earlier, providing specific examples of landmark research papers published in LWT. Chapter 2 would analyze the tangible impact of this research on areas such as food processing, safety regulations, and consumer perceptions. Chapter 3 would focus on predicting future research directions based on current trends in areas like personalized nutrition, alternative protein sources, and advanced food packaging. Chapter 4 would present compelling case studies demonstrating the real-world applications of LWT research in various segments of the food industry, from large-scale manufacturing to small-scale artisanal production. The conclusion would reinforce the central role of LWT in driving innovation and progress within the field of food science and technology.



FAQs:

1. What does LWT stand for? LWT stands for Lebenswissenschaften Technologie Wissenschaft, which translates to Life Science Technology Science. It's commonly referred to as LWT – Food Science and Technology.
2. Is LWT a reputable journal? Yes, LWT is a highly reputable and widely cited international peer-reviewed journal in the field of food science and technology.
3. How can I access LWT articles? Access is primarily through subscription-based online databases like ScienceDirect. Some articles may be open access.
4. What type of research is published in LWT? LWT publishes a wide range of research, including experimental studies, reviews, and modeling work across numerous sub-fields within food science and technology.
5. Who is the target audience for LWT? The target audience includes researchers, academics, food industry professionals, and students working in or studying food science and technology.
6. How often is LWT published? LWT is published regularly, typically with multiple issues per year.
7. What are the key criteria for publication in LWT? Rigorous peer review, high scientific quality, originality, and relevance to the field are crucial for publication.
8. How does LWT contribute to food security? LWT's research on food processing, preservation, and safety contributes significantly to reducing food waste, improving food availability, and ensuring the safety of food supplies.
9. Where can I find more information about LWT? The official journal website and online databases like ScienceDirect provide detailed information.


Related Articles:

1. The Role of High-Pressure Processing in Food Preservation: This article explores the use of high-pressure processing as a novel method to enhance food safety and extend shelf life.
2. Emerging Technologies in Food Packaging: A review of new materials and technologies being developed for food packaging, focusing on sustainability and improved shelf-life extension.
3. The Impact of Food Processing on Nutritional Value: This explores the effects of different processing techniques on the nutritional content of foods and strategies for minimizing nutrient loss.
4. Consumer Perception of Novel Foods: An examination of how consumers react to newly developed foods, and strategies for increasing their acceptance.
5. Sustainable Food Systems: A Case Study in Reducing Food Waste: Analyzing successful strategies for reducing food waste across the entire supply chain.
6. The Use of Artificial Intelligence in Food Science and Technology: An exploration of AI's emerging role in food product development, processing optimization, and quality control.
7. Advances in Food Microbiology and Foodborne Illness Prevention: A review of recent advancements in techniques for detecting and controlling foodborne pathogens.
8. Active and Intelligent Packaging for Food Safety and Shelf-Life Extension: This looks at the specific applications of active and intelligent packaging technologies.
9. The Future of Food: Trends and Challenges: A forward-looking article analyzing emerging trends in the food industry and the challenges that need to be addressed.


  lwt food science and technology: Snack Foods Sergio O. Serna-Saldivar, 2022-04-20 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.
  lwt food science and technology: Food Processing Romina Alina Marc, Antonio Valero Díaz, Guiomar Denisse Posada Izquierdo, 2020-05-06 In view of the continuous evolution that is taking place in the field of food processing, this book aims to devise the most comprehensive presentation of up-to-date information in the specialized literature to improve existing knowledge. The chapters in this book have been divided into four sections. Section 1—Food Technologies in Food Processing—presents current technological processes used in food processing. Section 2—Quality of Raw Materials in Food Processing—presents the importance of the quality of raw materials used in food processing. Section 3—Treatments Used in Food Processing—presents the latest trends in treatments used in food processing. Section 4—Factors That Influence Food Processing—presents current information on the factors that influence food processing from the raw material to the packaging used.
  lwt food science and technology: Bioactive Foods in Promoting Health Victor R Preedy, Ronald Ross Watson, 2010-04-06 Bioactive Foods in Promoting Health: Probiotics and Prebiotics brings together experts working on the different aspects of supplementation, foods, and bacterial preparations, in health promotion and disease prevention, to provide current scientific information, as well as providing a framework upon which to build clinical disease treatment studies. Since common dietary bacterial preparations are over-the-counter and readily available, this book will be useful to the growing nutrition, food science, and natural product community that will use it as a resource in identifying dietary behavioral modifications in pursuit of improved health as well as for treatment of specific disease, as it focuses on the growing body of knowledge of the role of various bacteria in reducing disease risk and disease. Probiotics are now a multi-billion-dollar, dietary supplement business which is built upon extremely little research data. In order to follow the 1994 ruling, the U.S. Food and Drug Administration with the support of Congress is currently pushing this industry to base its claims and products on scientific research. Research as shown that dietary habits need to be altered for most people whether for continued or improved good health. The conclusions and recommendations from the various chapters in this book will provide a basis for those important factors of change by industry with new uses. Animal studies and early clinical ones will lead to new uses and studies. Particularly the cutting edge experimental and clinical studies from Europe will provide novel approaches to clinical uses through their innovative new studies. - Heavy emphasis on clinical applications (benefits and/or lack thereof) as well as future biomedical therapeutic uses identified in animal model studies - Focused on therapies and data supporting them for application in clinical medicine as complementary and alternative medicines - Key insights into gut flora and the potential health benefits thereof - Health scientists and nutritionists will use this information to map out key areas of research. Food scientists will use it in product development - Information on pre-and probiotics as important sources of micro-and macronutrients - Aids in the development of methods of bio-modification of dietary plant molecules for health promotion - Coverage of a broad range of bacterial consituents - Nutritionists will use the information to identify which of these constituents should be used as dietary supplements based on health status of an individual - Science-based information on the health promoting characteristics of pre-and probiotics - Provides defense of food selections for individual consumption based on health needs and current status - Diverse international authoring team experienced in studying prebiotics and probiotics for medical practice - Unusally broad range of experiences and newly completed clinical and animal studies provides extended access to latest information
  lwt food science and technology: Edible Films and Coatings Maria Pilar Montero Garcia, M. Carmen Gómez-Guillén, M. Elvira López-Caballero, Gustavo V. Barbosa-Cánovas, 2016-09-19 The search for better strategies to preserve foods with minimal changes during processing has been of great interest in recent decades. Traditionally, edible films and coatings have been used as a partial barrier to moisture, oxygen, and carbon dioxide through selective permeability to gases, as well as improving mechanical handling properties. The advances in this area have been breathtaking, and in fact their implementation in the industry is already a reality. Even so, there are still new developments in various fields and from various perspectives worth reporting. Edible Films and Coatings: Fundamentals and Applications discusses the newest generation of edible films and coatings that are being especially designed to allow the incorporation and/or controlled release of specific additives by means of nanoencapsulation, layer-by-layer assembly, and other promising technologies. Covering the latest novelties in research conducted in the field of edible packaging, it considers state-of-the-art innovations in coatings and films; novel applications, particularly in the design of gourmet foods; new advances in the incorporation of bioactive compounds; and potential applications in agronomy, an as yet little explored area, which could provide considerable advances in the preservation and quality of foods in the field.
  lwt food science and technology: Functional Foods Sajad Ahmad Wani, Mohamed S. Elshikh, Mona S. Al-Wahaibi, Haroon Rashid Naik, 2023-11-06 It is reported Functional foods are highly nutritious and associated with a number of powerful health benefits. They may protect against disease, prevent nutrient deficiencies, and promote proper growth and development. Functional Foods: Technological Challenges and Advancement in Health Promotion presents information related to bioactive compounds present in the functional foods, derived from fruits and vegetables, cereals and pulses, dairy and meat, herbs and spices and other foods. It describes novel techniques and methodologies used in the extraction, isolation, encapsulation, identification and characterization of bioactive compounds. Key Features: Covers the most recent research related to the bioactive compounds present in the functional foods Presents the latest information on extraction, isolation, encapsulation, identification and characterization Discusses formulation challenges with an emphasis on stability and safety evaluations of functional foods Finally, it includes substantial and scientific research and innovation for new product development with health benefits. This book will serve as a valuable resource for researchers, academicians, and students interested in many aspects of functional foods.
  lwt food science and technology: Novel Plant Protein Processing Zakir Showkat Khan, Sajad Ahmad Wani, Shemilah Fayaz, 2023-12-29 Proteins serve as an important nutritional as well as structural component of foods. Not only do they provide an array of amino acids necessary for maintaining human health but also act as thickening, stabilizing, emulsifying, foaming, gelling, and binding agents. The ability of a protein to possess and demonstrate such unique functional properties depends largely on its inherent structure, configuration, and how they interact with other food constituents, like, polysaccharides, lipids, and polyphenolic compounds. Proteins from animal sources have superior functionality, higher digestibility, and lower anti-nutrient components than plant proteins. However, consumer preferences are evolving worldwide for ethically and sustainably sourced, clean, cruelty-free, vegan or vegetarian plant-based food products. Unlike proteins from animal sources, plant proteins are more versatile, religiously, and culturally acceptable among vegetarian and vegan consumers and associated with lower food processing waste, water, and soil requirement. Thus, the processing and utilization of plant proteins have gained worldwide attention and as such numerous scientific studies are focusing on enhancing the utilization of plant proteins in food and pharmaceutical products through various processing and modification techniques to improve their techno-functional properties, bioactivity, bioavailability, and digestibility. Novel Plant Protein Processing: Developing the Foods of the Future presents a roadmap for plant protein science, and technology which will focus on plant protein ingredient development, plant protein modification, and the creation of plant protein-based novel foods. Key Features: Includes complete information about novel plant protein processing for use as future foods Presents a roadmap to upscale the meat analog technological processes Discusses marketing limitations of plant based proteins and future opportunities This book highlights the important scientific, technological advancements that are being deployed in the future foods using plant proteins, concerns, opportunities, and challenges, and, as an alternative to maintaining a healthy and sustainable modern food supply. It covers the most recent research related to the plant protein-based future foods which include their extraction, isolation, modification, characterization, development, and final applications. It also covers the formulation and challenges: emphasis on the modification for a specific use, legal aspects, business perspective, and future challenges. This book is useful for researchers, readers, scientists, and industrial people to find information easily.
  lwt food science and technology: Future Proteins Brijesh K Tiwari, Laura E Healy, 2023-06-23 Future Proteins: Sources, Processing, Applications and the Bioeconomy presents sources of alternative proteins and the novel processing technologies associated with these new proteins, including their vast food and non-food applications and their contributions to the circular economy that ties them together. Broken into three sections, chapters focus on alternative proteins including cereals, legumes and pulses, fungi, seafoods, insects, and others before assessing novel production technologies and alternative protein applications. Through the use of content features, specifically definitions, case studies, recent developments, data, and methods, this reference assists readers in understanding how to apply current knowledge and techniques to their research. This book is intended for any stakeholders involved in the alternative protein industry as it provides a clear and comprehensive review of the industry. It will be of interest to food scientists, technologists, food industry personnel, academics and graduate students researching this and related topics. - Discusses the various industrial applications of the proposed proteins, from powdered algal for the nutraceuticals market to insect pastas and bacterial-protein flour - Provides a comprehensive overview of recent advances on the identification of potentially important compounds in these alternative proteins - Outlines advances in proteins characterization, processing and purification techniques - Focuses on biologically active proteins and their beneficial impact on humans - Addresses implications for legislation that forward novel foods
  lwt food science and technology: Application of Nano/Microencapsulated Ingredients in Food Products , 2020-10-17 Application of Nano/Microencapsulated Ingredients in Food Products, a volume in the Nanoencapsulation in the Food Industry series, presents applications of nano/micro-encapsulated ingredients such as vitamins, minerals, flavors, colorants, enzymes, probiotics antioxidants and many other bioactive components in different groups of food products. Each chapter explores nano/microencapsulated ingredients in food products, including beverages, cereal flours and bakery products, meat, oils and fats, salt, spices and seasonings, functional supplements, and in chewing gum. In addition, the book explores active food packaging and edible coatings with nano/microencapsulated ingredients. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation. - Clarifies which nanoencapsulated ingredients can be applied for different food products - Thoroughly explores the influence of nanoencapsulated ingredients on the qualitative properties of different food products
  lwt food science and technology: Probiotics Adriano Brandelli, 2021-12-02 Probiotics: Advanced Food and Health Applications presents the functional properties and advanced technological aspects of probiotics for food formulation, nutrition, and health implications. Specifically, the book addresses the fundamentals of probiotics, from their discovery to actual developments, the microbiological aspects of the main genus showing probiotic properties, the natural occurrence of probiotic strains in foods, the development of nutraceuticals based on probiotics, and the relationship of probiotics to health. The book also includes a discussion on regulatory aspects. This book is an excellent resource for food scientists, nutritionists, dieticians, pharmaceutical scientists, and others working with probiotics or studying related fields. - Introduces basic concepts on probiotics and describes the properties of main microorganisms with applications in probiotics - Provides a description on the natural presence of probiotics in different food matrixes and how probiotics can be developed for incorporation in food formulations - Offers advice on how probiotics can be used as nutritional input, along with their value on the preservation of healthy intestinal status, and their potential benefits in specific illnesses - Contains definitions, applications, literature reviews and recent developments - Includes a general introduction to the subject, taxonomy, biology, primary sources of probiotics and development of probiotics as food ingredients, human nutrition and health properties, and the use of high-throughput technologies in probiotics characterization
  lwt food science and technology: Handbook on Spray Drying Applications for Food Industries M. Selvamuthukumaran, 2019-07-12 Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid, continuous, cost-effective, reproducible and scalable process for producing dry powders from a fluid material by atomization through an atomizer into a hot drying gas medium, usually air. The Handbook on Spray Drying Applications for Food Industries deals with recent techniques adopted in spray drying systems for drying a vast array of food products, novel and emerging tools used for spray drying of antioxidant rich products, optimized conditions used for extraction and production of herbal powders by using spray drying techniques, and problems encountered during spray drying of acid and sugar rich foods and also various herbal powders. The book discusses the encapsulation of flavors by using the spray drying process providing a comparison with other encapsulation techniques. It reviews the retention of bioactive compounds and the effect of different parameters on bioactive compounds during spray drying of juice. Moreover, the book explains the effect of novel approaches of spray drying on nutrients. The book addresses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying processing. It also identifies packaging material needed for enhanced product stability. The safety and quality aspects of manufacturing spray dried food products are discussed. Key Features: Describes the design of high performance spray drying systems Highlights the strategy adopted for maximizing the yield potential of various spray dried food products Discusses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying process Contains charts, procedure flow sheets, tables, figures, photos, and a list of spray drying equipment suppliers This book will benefit entrepreneurs, food scientists, academicians and students by providing in-depth knowledge about spray drying of foods for quality retention and also for efficient consumer acceptability of finished products.
  lwt food science and technology: Emerging Technologies in Applied and Environmental Microbiology Maulin P. Shah, B.R.M. Vyas, 2023-01-06 Emerging Technologies in Applied and Environmental Microbiology describes various problems and solutions that arise in applied and environmental microbiology using scientific technologies. The book summarizes the main omic-based methods currently used to characterize environmental microorganisms, as well as approaches to analyzing and interpreting the bio information generated by experimentally based studies. Sections explore the current understanding of bacterial signaling through examples of communication systems that include signaling in gram-positive and gram-negative bacteria, along with discussions on how microorganisms interact with each other, with other organisms, and with the environment. In addition, this comprehensive resource highlights the importance of various emerging technologies for cleaning up pollution in the environment caused by human activities. Final sections assess the potential application of several existing, applied and environmental microbiological techniques and introduces new and emerging technologies through applied aspects. - Describes various problems and solutions that arise in applied and environmental microbiology using scientific technologies - Summarizes the main omics-based methods currently used to characterize environmental microorganisms, as well as approaches to analyzing and interpreting the bio information generated by experimentally based studies - Explores the current understanding of bacterial signaling through examples of communication systems that include signaling in gram-positive and gram-negative bacteria - Shows the presence of all kinds of microbes in the natural environment for the removal of organic pollutants through various emerging technologies
  lwt food science and technology: Enzymatic Processes for Food Valorization Monica L. Chavez Gonzalez, Jose Juan Buenrostro Figueroa, Cristobal Noe Aguilar, Deepak K. Verma, 2024-06-23 Enzymatic Processes for Food Valorization describes the most recent research in the field of catalysis for food valorization, revealing the impact of the implementation of enzymatic catalysis in the different stages that make up the production processes. Sections review advances in food processing using enzymes, explore the use of enzymes on by-products for the release of compounds of interest, and show recent trends in biocatalysis and its application in the food industry. Written by a team of international experts, this is an invaluable guide for professionals in the area of enzyme technology applied in the food industry, as well as technicians and scientists involved in the use of enzymes on food waste for the valorization and/or recovery of compounds. - Brings updated content on trends in enzymatic processes for food valorization - Presents the main enzymes used in food processing and technology to improve organoleptic and quality attributes - Includes the application of enzymes for the valorization of by-products generated during food processing for an eventual recovery of bioactive - Explores how food by-products can be used as fermentation substrates for the production of enzymes of industrial interest
  lwt food science and technology: Sustainable Development and Pathways for Food Ecosystems Riccardo Accorsi, Rajeev Bhat, 2023-06-19 Sustainable Development and Pathways for Food Ecosystems: Integration and Synergies is a science-based reference which explores the roles played by agri-food ecosystems, their functions and needs, and the importance of the interdependencies among them. This book explores the relationships between food ecosystems, highlighting each entity's role in transforming, preserving, and conserving the others. It is a vital resource of information on the ecosystems that surround the food supply chain and includes all processes, from primary production of food through consumption. The book covers the agricultural and farming phases; processing and transformation; storage and consolidation; packaging; transportation; the management of waste and losses; and the supply and conservation of enabling resources like materials, biodiversity, energy, and water. Sustainable Development and Pathways for Food Ecosystems: Integration and Synergies is a useful reference for academics, researchers, policymakers, and industry professionals involved within the agri-food sector management. - Provides information on sustainability challenges, developments and solutions related to food ecosystems - Discusses the impact of renewables toward sustainable and zero-carbon food ecosystems - Summarizes the scientific literature on alternative valorization strategies to reduce biomass - Defines boundaries of analysis of entities, input/output flows, constraints and performance goals to measure data
  lwt food science and technology: Drying in the Dairy Industry Cécile Le Floch-Fouéré, Pierre Schuck, Gaëlle Tanguy, Luca Lanotte, Romain Jeantet, 2020-11-25 With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutritional dairy products presented in a dry form (eg, infant milk formulae) have grown quickly over the last decade, now accounting for a large share of the profit of the sector. Drying in the Dairy Industry: From Established Technologies to Advanced Innovations deals with the market of dairy powders issues, considering both final product and process as well as their interrelationships. It explains the different processing steps for the production of dairy powders including membrane, homogenisation, concentration and agglomeration processes. The book includes a presentation of the current technologies, the more recent development for each of them and their impact on the quality of the final powders. Lastly, one section is dedicated to recent innovations and methods directed to more sustainable processes, as well as latter developments at lab scale to go deeper in the understanding of the phenomena occurring during spray drying. Key Features: Presents state-of-the-art information on the production of a variety of different dairy powders Discusses the impact of processing parameters and drier design on the product quality such as protein denaturation and viability of probiotics Explains the impact of drying processes on the powder properties such as solubility, dispersibility, wettability, flowability, floodability, and hygroscopicity Covers the technology, modelling and control of the processing steps This book is a synthetic and complete reference work for researchers in academia and industry in order to encourage research and development and innovations in drying in the dairy industry.
  lwt food science and technology: Thermal Food Engineering Operations Nitin Kumar, Anil Panghal, M. K. Garg, 2022-04-19 Thermal Food Engineering Operations Presenting cutting-edge information on new and emerging food engineering processes, Thermal Food Engineering Operations, the first volume in the new series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today. As the demand for healthy food increases in the current global scenario, manufacturers are searching for new possibilities for occupying a greater share in the rapidly changing food market. Compiled reports and updated knowledge on thermal processing of food products are imperative for commercial enterprises and manufacturing units. In the current scenario, academia, researchers, and food industries are working in a scattered manner and different technologies developed at each level are not compiled to implement for the benefits of different stakeholders. However, advancements in bioprocesses are required at all levels for the betterment of food industries and consumers. This series of groundbreaking edited volumes will be a comprehensive compilation of all the research that has been carried out so far, their practical applications, and the future scope of research and development in the food bioprocessing industry. This first volume includes all the conventional and novel thermal technologies based on conduction, convection, and radiation principles and covers the basics of microbial inactivation with heat treatments, aseptic processing, retorting, drying, dehydration, combined high-pressure thermal treatments, and safety and quality concerns in food processing. Before studying the novel non-thermal processes and the concept of minimal processing, comprehensive knowledge about the conventional thermal technologies is desired along with benefits, constraints, equipment, and implementation of these technologies. Whether for the engineer, scientist, or student, this series is a must-have for any library. This outstanding new volume: Discusses food safety and quality and thermal processing, laying the groundwork for further study and research Provides case studies of solid–liquid and supercritical fluid extraction Explores pasteurization, ohmic heating, irradiation, and more Presents cutting-edge information on new and emerging food engineering processes Audience: Process and chemical engineers, chemists, engineers in other disciplines, managers, researchers, scientists, students, and teachers working in the field of food engineering and processing
  lwt food science and technology: Advances in Food and Nutrition Research Fidel Toldra, 2021-07-24 Advances in Food and Nutrition Research, Volume 97 provides interesting chapters written by an international board of authors. The topics covered in this book include the problematics of bacteriophages in dairy plants and methods for their monitorization and control, the obtention of antioxidant and antimicrobial compounds from sustainable sources and their application in meat and seafood products, the challenges and opportunities for vibrational spectroscopy to measure composition, and functional properties of foods, the physiological activity of bioactive peptides obtained from meat and meat by-products, the use of plant and marine-based polysaccharides for nano-encapsulation and their applications in food industry, the effects of early life stress on eating behavior and metabolism considering different factors that control appetite, the nutritional aspects of seafood and its health benefits, the use of Colocasia esculenta (L.) Schott and Xanthosoma sagittifolium (L.) Schott powder as a valid option for the nutritional and technological improvement of food products, and much more. The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, and other functional compounds of relevance in foods as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption. - Contains contributions that have been carefully selected based on their vast experience and expertise on the subject - Includes updated, in-depth and critical discussions of available information, giving the reader a unique opportunity to learn - Encompasses a broad view of the topics at hand
  lwt food science and technology: Spray Drying Encapsulation of Bioactive Materials Seid Mahdi Jafari, Ali Rashidinejad, 2021-09-12 Encapsulation of bioactives is a fast-growing approach in the food and pharmaceutical industry. Spray Drying Encapsulation of Bioactive Materials serves as a source of information to offer specialized and in-depth knowledge on the most well-known and used encapsulation technology (i.e., spray drying) and corresponding advances. It describes the efficacy of spray drying in terms of its advantages and challenges for encapsulation of bioactive ingredients. Discusses the potential of this technique to pave the way toward cost-effective, industrially relevant, reproducible, and scalable processes that are critical to the development of delivery systems for bioactive incorporation into innovative functional food products and pharmaceuticals Presents the latest research outcomes related to spray drying technology and the encapsulation of various bioactive materials Covers advances in spray drying technology that may result in a more efficient encapsulation of bioactive ingredients Includes computational fluid dynamics, advanced drying processes, as well as the morphology of the dried particles, drying kinetics analyzers, process controllers and adaptive feedback systems, inline powder analysis technologies, and cleaning-in-place equipment Aimed at food manufacturers, pharmacists, and chemical engineers, this work is of interest to anyone engaged in encapsulation of bioactive ingredients for both nutraceutical and pharmaceutical applications.
  lwt food science and technology: Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition , 2022-05-17 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
  lwt food science and technology: Emerging Thermal and Nonthermal Technologies in Food Processing Prem Prakash Srivastav, Deepak Kumar Verma, Ami R. Patel, Asaad Rehman Al-Hilphy, 2020-05-06 This new volume provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies. Recent innovations in thermal as well as nonthermal technologies, which are specifically applied for potable water and fluid foods (milk, juice, soups, etc.), are well documented for their high bioavailability of macro- and micronutrients and are very promising. This volume brings together valuable information on fluid and microbial characteristics and quality dynamics that facilitate the adoption of new technology for food processing. Some new technologies and methods covered include the application of microwaves in heating, drying, pasteurization, sterilization, blanching, baking, cooking, and thawing; microwave-assisted extraction of compounds; using low-electric fields; alternation of temperature and pressure of supercritical carbon dioxide; ultrasound-assisted osmotic dehydration; hydrodynamic cavitation; high-pressure processing; gamma-irradiation; and more. The nonthermal technologies discussed have been developed as an alternative to thermal processing while still meeting required safety or shelf-life demands and minimizing the effects on nutritional and quality attributes.
  lwt food science and technology: Non-thermal Processing of Foods O. P. Chauhan, 2019-01-10 This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products. Features: Provides latest information regarding the use of non-thermal processing of food products Provides information about most of the non-thermal technologies available for food processing Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products Discusses the packaging requirements for foods processed with non-thermal techniques The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated. Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book.
  lwt food science and technology: Emerging Thermal Processes in the Food Industry Seid Mahdi Jafari, 2022-11-20 Emerging Thermal Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for thermal processing, including infrared heating, microwave processing, sonication, UV processing, ohmic heating and dielectric processing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Chapters emphasize basic texts relating to experimental, theoretical, computational and/or applications of food engineering principles and relevant processing equipment for emerging thermal unit operations. Written by experts in the field of food engineering in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with food processing operations and equipment. - Explores new opportunities in food processing through emerging thermal processes - Discusses different alternatives for emerging thermal processing operations - Helps improve the quality and safety of food products
  lwt food science and technology: Development of Gluten-Free Pasta Amir Gull, Gulzar Ahmad Nayik, Charles Brennan, 2024-01-30 Development of Gluten-Free Pasta summarizes current progress in the development of gluten-free (GF) products, focusing particularly on pasta products. Presented in 11 chapters, the book focuses on the role of prebiotic fiber, hydrocolloids, fruit and vegetable by-product pomace and the physical, microstructural, sensory, and nutritional properties of the gluten-free pasta. The science of gluten intolerance is explained as well, with all relevant literature gathered and summarized in one place. Hence, this book lays a very solid foundation for the development of GF pasta which can be exploited as an essential therapeutic tool in the prevention of celiac disease. This comprehensive reference, written by world renowned scientists who elaborate on the study of different selected additives of plant origin, provides immense assistance in the field of research as many areas are still unexplored in the field of cereal science & technology. - Provides a comprehensive application of pseudocereals, hydrocolloids, and prebiotic dietary fiber in the development of gluten-free pasta - Brings holistic and integrated coverage of the role of plant derived ingredients in the development of gluten-free pasta - Covers the utilization of pseudo cereals for food, nutritional, and economical security
  lwt food science and technology: Lentils Jasim Ahmed, Muhammad Siddiq, Mark A. Uebersax, 2023-06-26 LENTILS Understand the future of plant protein with this comprehensive overview Lentils are one of the oldest and most widely cultivated crop species in the world and a leading global source of protein, carbohydrates, and dietary fiber, as well as numerous micro-nutrients. In recent years, they have emerged as a leading candidate to form the basis of non-meat protein substitutes, a skyrocketing industry with immense climate and public health implications. There has never been a more urgent need to understand the cultivation and use of these flexible, resource-rich crops. Lentils provides a comprehensive overview of every stage in the lentil production chain, from cultivation to processing to sale to consumption. It focuses particularly on pre- and post-harvest processing, alerting readers to the possibilities of lentils in a newly health and environmentally conscious global food marketplace. The result is a thorough, highly accessible, and navigable introduction to a vital subject. The reader can also find: Detailed coverage of lentils including global production/trade, breeding practices, value-addition, nutrition, consumption trends, and quality assessment Innovative three-part structure to facilitate reader navigation Dedicated chapters on lentil-based meat analogs, engineering properties, and innovative processing technologies The book can be used as a useful reference for academics and researchers who are working in the fields of food science, food technology, food process engineering, and applied nutrition, as well as for food industry professionals and government regulators with an interest in food production, food security, and the global food market dynamics.
  lwt food science and technology: Thermal and Nonthermal Encapsulation Methods Magdalini Krokida, 2017-09-27 Encapsulation is a topic of interest across a wide range of scientific and industrial areas, from pharmaceutics to food and agriculture, for the protection and controlled release of various substances during transportation, storage, and consumption. Since encapsulated materials can be protected from external conditions, encapsulation enhances their stability and maintains their viability. This book offers a comprehensive review of conventional and modern methods for encapsulation. It covers various thermal and nonthermal encapsulation methods applied across a number of industries, including freeze drying, spray drying, spray chilling and spray cooling, electrospinning/electrospraying, osmotic dehydration, extrusion, air-suspension coating, pan coating, and vacuum drying. The book presents basic fundamentals, principles, and applications of each method, enabling the reader to gain extended knowledge. The choice of the most suitable encapsulation technique is based on the raw materials, the required size, and the desirable characteristics of the final products.
  lwt food science and technology: Dry Beans and Pulses Muhammad Siddiq, Mark A. Uebersax, 2022-01-31 Dry Beans and Pulses The second edition of the most complete and authoritative reference on dry beans production, processing, and nutrition available Since the first edition of Dry Beans and Pulses: Production, Processing, and Nutrition was published in 2012, the popularity of pulse crops as sustainable, nutritionally-rich food ingredients for alternate meat and other food products has increased significantly beyond traditional utilization. Retaining its distinctive value-chain approach to the subject, the new edition is fully revised to provide up-to-date coverage of breeding, composition, quality, nutritional profiles, postharvest and processing technologies, food safety and security, significance to human health, and more. A team of more than fifty contributors review recent research, consumer trends, new products, and food security issues in dry beans processing and value-added practices. New chapters address Hard-to-cook phenomenon and other storage-induced quality defects, quality assessment of raw and processed legumes using innovative technologies, utilization of dry beans and pulses as ingredients in diverse food products, and the production, processing, and nutritional profile of Faba beans and chickpeas and lentils. Covering both traditional and non-traditional bean classes, this comprehensive volume: Features new topics, expanded discussion, updated references, and additional figures and tables throughout Provides in-depth information on key aspects of production technologies, value-added processing, and Culinology® Examines global production and consumption, packaging and distribution, and nutrient bioavailability of bioactive compounds Highlights worldwide efforts to improve the quality and utilization of dry beans and pulses Discusses emerging trends and new applications of antioxidant properties of dry beans as functional foods Features chapters written by experts in disciplines such as crop science, horticulture, food science and technology, food biochemistry and engineering, and nutritional and environmental sciences Dry Beans and Pulses: Production, Processing, and Nutrition, Second Edition remains required reading for food scientists, nutritionists, agronomists, researchers, food processing specialists, and food security experts, food engineers and chemists involved in dry beans processing and value-added technologies.
  lwt food science and technology: Cultured Microalgae for the Food Industry Tomas Lafarga, Gabriel Acien, 2021-05-12 Cultured Microalgae for the Food Industry: Current and Potential Applications is a comprehensive reference that addresses the current applications and potential uses of microalgae and microalgae-derived compounds in the food industry. The book explores the different steps of the subject, from strain selection and cultivation steps, to the assessment of the public perception of microalgae consumption and the gastronomical potential of this innovative resource. Readers will find coverage of microalgae biology, common and uncommon algae species, cultivation strategies for food applications, novel extraction techniques, safety issues, regulatory issues, and current market opportunities and challenges. This title also explores the gastronomic potential of microalgae and reviews current commercialized products along with consumer attitudes surrounding microalgae. Covering relevant, up-to-date research as assembled by a group of contributors who are experts in their respective fields, the book is an essential reading for advanced undergraduates, postgraduates, and researchers in the microbiology, biotechnology, food science and technology fields. - Thoroughly explores the optimization, cultivation and extraction processes for increased bioactive compound yields - Includes industrial functionality, bio-accessibility and the bioavailability of the main compounds obtained from microalgae - Presents novel trends and the gastronomic potential of microalgae utilization in the food industry
  lwt food science and technology: Cereal Processing Technologies Rajan Sharma, Basharat Nabi Dar, Savita Sharma, 2023-10-03 Cereals are the principal dietary components of human diet and have been for several thousand years. Whole grain cereals are not only an excellent source of energy, but also enrich the diet. The processing of cereals prior to consumption is a necessary step in production chain to make them palatable and enhance bio- and techno-functional performance. Cereal Processing Technologies: Impact on Nutritional, Functional, and Biological Properties reviews cereal processing technologies and their impact on quality attributes of cereals, detailing the processing techniques of cereals with recent advancements followed by their impact on nutritive, functional and biological potential. Each chapter covers three major components as a) technological details for the processing treatment, b) impact on nutritive, functional and biological properties and c) characterization of processed products. Key Features: Focuses on different cereals for nutritive and functional characteristics Explores mechanical, biological, thermal and non-thermal processing treatments of cereals Presents impact of different treatments on biological and techno-functional properties of cereals Discusses characteristics of the processed products The contents of Cereal Processing Technologies are an asset for researchers, students and professionals, and can be potentially used as a reference and important resource for academia and future investigations. This book helps readers identify how different techniques for processing cereal grains enhance the targeted nutritional and functional quality.
  lwt food science and technology: Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress Blanca Hernandez-Ledesma, Cristina Martinez-Villaluenga, 2021-12-03 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
  lwt food science and technology: Handbook of Food Preservation Mohammad Shafiur Rahman, 2020-06-10 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. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.
  lwt food science and technology: Functional Foods and Biotechnology Kalidas Shetty, Dipayan Sarkar, 2020-04-13 The second book of the Food Biotechnology series, Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients highlights two important and interrelated themes: biotransformation innovations and novel bio-based analytical tools for understanding and advancing functional foods and food ingredients for health-focused food and nutritional security solutions. The first section of this book provides novel examples of innovative biotransformation strategies based on ecological, biochemical, and metabolic rationale to target the improvement of human health relevant benefits of functional foods and food ingredients. The second section of the book focuses on novel host response based analytical tools and screening strategies to investigate and validate the human health and food safety relevant benefits of functional foods and food ingredients. Food biotechnology experts from around the world have contributed to this book to advance knowledge on bio-based innovations to improve wider health-focused applications of functional food and food ingredients, especially targeting non-communicable chronic disease (NCD) and food safety relevant solution strategies. Key Features: Provides system science-based food biotechnology innovations to design and advance functional foods and food ingredients for solutions to emerging global food and nutritional insecurity coupled public health challenges. Discusses biotransformation innovations to improve human health relevant nutritional qualities of functional foods and food ingredients. Includes novel host response-based food analytical models to optimize and improve wider health-focused application of functional foods and food ingredients. The overarching theme of this second book is to advance the knowledge on metabolically-driven food system innovations that can be targeted to enhance human health and food safety relevant nutritional qualities and antimicrobial properties of functional food and food ingredients. The examples of biotransformation innovations and food analytical models provide critical insights on current advances in food biotechnology to target, design and improve functional food and food ingredients with specific human health benefits. Such improved understanding will help to design more ecologically and metabolically relevant functional food and food ingredients across diverse global communities. The thematic structure of this second book is built from the related initial book, which is also available in the Food Biotechnology Series Functional Foods and Biotechnology: Sources of Functional Food and Ingredients, edited by Kalidas Shetty and Dipayan Sarkar (ISBN: 9780367435226) For a complete list of books in this series, please visit our website at: https://www.crcpress.com/Food-Biotechnology-Series/book-series/CRCFOOBIOTECH
  lwt food science and technology: Rheology of Semisolid Foods Helen S. Joyner, 2019-11-13 Rheology of Semisolid Foods comprehensively covers the rheological behaviors and rheological testing of semisolid foods. Individual chapters focus on semisolid food structure, rheological and sensory behaviors, testing of various semisolid food behaviors, and factors that impact those behaviors. Special concentration is given to the relationships among semisolid food structures and mechanical properties and textures. The second section of this work presents a series of case studies on acid milk gels and yogurt which provide a practical illustration of the concepts presented in the preceding chapters, allowing readers to gain both conceptual knowledge of semisolid food rheology and an understanding of how that knowledge can be applied to a food system of choice. Individual components, processing parameters, and storage conditions can dramatically impact food functional properties and textures. Changing any of these factors can cause significant microstructural alterations resulting in undesirable changes in product stability, functionality and texture. The lack of knowledge of how these factors impact the final food properties makes development of new food products a process of empirical trial rather than intentional design. A fundamental understanding food structure, function and texture relationships is critical for targeted design of food products. This text is a valuable reference for researchers looking to gain an understanding of how rheology works in semisolid food design and processing.
  lwt food science and technology: Nutraceutical and Functional Food Components Charis M. Galanakis, 2021-10-24 Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. - Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components - Covers food components by describing the effects of thermal and non-thermal technologies - Addresses shelf-life, sensory characteristics and health claims
  lwt food science and technology: Spray Drying for the Food Industry Seid Mahdi Jafari, Katarzyna Samborska, 2023-11-03 Spray Drying for the Food Industry, in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamental and applied research in all aspects of spray drying from engineering to technology. The book thoroughly examines the spray drying of food materials with an emphasis on production, processing, engineering, characterization, and applications of spray dried food powders that enable novel/enhanced properties or functions. Divided into four sections, Fundamentals of Spray drying process, Application of spray drying for production of food powders, Encapsulation of food bioactive ingredients by spray drying, and Characterization and analysis of spray dried powders, all chapters emphasize the engineering, optimization and control of spray dryers and the relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with drying unit operations. - Thoroughly explores novel applications of spray drying unit operations in food industries - Helps readers improve the formulation of food powders with natural ingredients - Promotes better control of spray drying with simulation and modeling tools
  lwt food science and technology: Functional Foods Muhammad Sajid Arshad, Muhammad Haseeb Ahmad, 2021-11-10 The phytochemicals present in functional foods play a vital role in boosting immunity and promoting health. This book provides a comprehensive overview of the importance of functional foods and antioxidants and their scavenging activity for preventing various health-related disorders. This book also covers the therapeutic and medicinal potential of various bioactive compounds for a healthy lifestyle, as well as examines different products containing functional ingredients that demonstrate health-promoting potential.
  lwt food science and technology: Handbook of Nanoencapsulation Jasmeet Kour, Raees Ul Haq, Sajad Ahmad Wani, Bhaskar Jyoti, 2023-04-05 Nutraceutical encapsulation envelopes protection of products from oxidative damage, controlled delivery of nanoencapsulated nutraceuticals and improved nutraceutical bioavailability as well as biological action. It is a promising technique to ensure the stabilization of such labile compounds and to protect the core ingredients from premature reactions and interactions In a comprehensive manner, the Handbook of Nanoencapsulation: Preparation, Characterization, Delivery and Safety of Nutraceutical Nanocomposites presents various nanosystems/nanocarriers, physical and chemical techniques used in encapsulation of various nutraceuticals, and the targeted delivery of various significant nutraceuticals. This book bridges the gap between academia and research as it encompasses the ubiquitous applications of nanoencapsulation technique used on significant nutraceuticals derived from plants, animals as well as microalgae. Key Features: Provides a quick and easy access to major plant, animal and microalgae derived nutraceutical ingredients Discusses nanoencapsulation techniques for protection and targeted release of various food bioactive ingredients Covers safety, bioaccessibility and multiple applications of nanoencapsulated nutraceuticals in the food industry Unveiling pivotal aspects of nanoencapsulation of significant nutraceuticals, this book is a valuable resource for researchers, food toxicologists, food scientists, nutritionists, and scientists in medicinal research.
  lwt food science and technology: Engineering Plant-Based Food Systems Sangeeta Prakash, Bhesh Bhandari, Claire Gaiani, 2022-11-16 Engineering Plant-Based Food Systems provides a comprehensive, in-depth understanding on the technologies used to create quality plant-based foods. This title helps researchers and food processors gain an understanding of the diverse aspects of plant-based foods, with a focus to meet the current consumers' demand of alternatives to animal products. This is a one-stop source that provides maximum information related to plant-based foods to food science researchers, food engineers and food processing/manufacturers. This book will enhance their understanding of plant-based protein sources, their application, product manufacturing, and bioavailability. In recent years, the emphasis on minimizing environmental footprints (climate change, greenhouse gas emissions, deforestation, and loss of biodiversity) and human health issues related to animal source food intakes has shifted the attention of researchers, dietitians and health professionals from animal-based diets to diets rich in plant-based foods (legumes, nuts, seeds). - Explores the plant sources available for extraction of proteins, the various extraction methods and the quality and functionality of the extracted proteins - Describes existing plant-based foods such as beverages, yogurts, spreads, fermented foods and meats - Provides information related to various plant based functional components such as polyphenols, phytosterols, aromatics and essential oils, etc.
  lwt food science and technology: Microwave Processing of Foods: Challenges, Advances and Prospects Anubhav Pratap-Singh,
  lwt food science and technology: Dietary Fiber: Properties, Recovery, and Applications Charis M. Galanakis, 2019-06-13 Dietary Fiber: Properties, Recovery and Applications explores the properties and health effects of dietary fiber, along with new trends in recovery procedures and applications. The book covers the most trending topics of dietary fiber applications, emphasizing polyphenol properties, bioavailability and metabolomics, target sources, recovery and emerging technologies, technological aspects, stability during processing, and applications in the food, beverage and nutraceutical sectors. Written by a team of experts in the field of dietary fiber, this book is ideal for chemists, food scientists, technologists, new product developers and academics. - Thoroughly explores dietary fiber properties and health effects in light of new trends in recovery procedures and applications - Covers issues in three critical dimensions: properties, recovery and applications - Focuses on applications in food additives, as well as recovery from plant processing by-products
  lwt food science and technology: Valorization of Agri-Food Wastes and By-Products Rajeev Bhat, 2021-08-25 Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood. The book focuses its coverage on bioactive recovery, health benefits, biofuel production and environment issues, as well as recent technological developments surrounding state of the art of food waste management and innovation. The book also presents tools for value chain analysis and explores future sustainability challenges. In addition, the book offers theoretical and experimental information used to investigate different aspects of the valorization of agri-food wastes and by-products. Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges will be a great resource for food researchers, including those working in food loss or waste, agricultural processing, and engineering, food scientists, technologists, agricultural engineers, and students and professionals working on sustainable food production and effective management of food loss, wastes and by-products. - Covers recent trends, innovations, and sustainability challenges related to food wastes and by-products valorization - Explores various recovery processes, the functionality of targeted bioactive compounds, and green processing technologies - Presents emerging technologies for the valorization of agri-food wastes and by-products - Highlights potential industrial applications of food wastes and by-products to support circular economy concepts
  lwt food science and technology: Fat Mimetics for Food Applications Miguel Cerqueira, Lorenzo Castro, 2023-07-17 FAT MIMETICS FOR FOOD APPLICATIONS Detailed resource providing insight into the understanding of fat mimetics and their use for the development of food products Fat Mimetics for Food Applications explores strategies for the development of fat mimetics for food applications, including meat, dairy, spreads and baked products, covering all the physical strategies and presenting the main characterization techniques for the study of fat mimetics behaviour. The text further provides insight into the understanding of fat mimetics in food structure and how it affects food products. Fat Mimetics for Food Applications is organized into five sections. The first section provides a historical overview and thermodynamic perspective of the structure-properties relationship in fat mimetics. Section II is devoted to the main materials used for the development of fat mimetics, and the structures that result from different methodologies and approaches. Section III overviews the methodologies used for the characterization of the developed replacers. Section IV contains examples of what has been done in the use of fat mimetics in food. Section V focuses on a future perspective, along with real cases of projects within the industry and a commercial perspective of some examples. Topics covered in Fat Mimetics for Food Applications include: Role of lipids in foods and human nutrition; the current status of fats in the food industry; and food trends as they pertain to fat mimetics Materials for the production of fat mimetics such as natural waxes, sterols, lecithin, mono and di-glycerides, fatty alcohols and fatty acids, polysaccharides and proteins Rheological and texture properties; sensorial aspects of fat mimetics and advanced characterization strategies such as small-angle X-ray scattering and small-angle neutron scattering Fat mimetics’ nutritional and functional properties, along with examples of using in vitro gastrointestinal digestion system to unravel the lipids fat during digestion Examples of the application of fat mimetics in different food products such as meat, dairy, margarine and fat spreads and baked products Fat Mimetics for Food Applications targets researchers, academics, and food industry professionals to boost their capability to integrate different science and technology as well as engineering and materials aspects of fat mimetics for food development.