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Book
Basic Protocols in Predictive Food Microbiology
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ISBN: 1071634135 1071634127 Year: 2023 Publisher: New York, NY : Springer US : Imprint: Humana,

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Abstract

This volume details well-established protocols and procedures being used by laboratories and the industry to study Predictive Microbiology in Foods. Chapters guide readers through methods to design and collect data to generate predictive models, the development of a predictive model, approaches the behavior mainly, and experiments in predictive microbiology. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Predictive Food Microbiology aims to be a foundation for future studies and to be a source of inspiration for new investigations in the field. .


Book
Cardamom (Elettaria cardamomum): Production, Processing and Properties
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ISBN: 3031354265 3031354257 Year: 2023 Publisher: Cham : Springer International Publishing : Imprint: Springer,

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Cardamom [Elettaria cardamomum (L.) Maton is recognized for its unique taste and aroma. As the third most expensive spice after saffron and vanilla, Cardamom has been used as a spice and flavoring ingredient in food and is rich in bioactive constituents including minerals, carbohydrates, proteins, lipids, essential oils, terpenoids, flavonoids and carotenoids. Cardamom essential oil (CEO) and other bioactive compounds accumulated in cardamom capsules contribute to their characteristic aroma and utility as a novel food and nutraceutical. CEO from capsules possesses monoterpene constituents such as α-terpineol, 1,8-cineole, α-pinene, linalyl acetate, linalool, and nerolidol as well as the ester of α-terpinyl acetate. Flavonoids, anthocyanins, terpenoids, alkaloids, and other cardamom phenolics have shown high MIC values against Campylobacter species and reduced Bacillus subtilis spore. CEO loses its flavor rapidly upon storing under a normal environment. The change in the aroma or flavor could also cause changes in the constituents of its phytochemicals. Cardamom (Elettaria cardamomum): Production, Processing & Properties aims to create a multidisciplinary forum of discussion on E. cardamomum, emphasizing its botany, ethnobotanical, cultivation, horticultural practices, post-harvest, marketability, phytochemistry, extraction protocols, biochemistry, nutritional value, functionality, ethnomedicinal applications and and processing specifics. The book discusses the botanical distribution, phytochemical constituents, food applications and biological activities of cardamom capsule extracts and essential oil. Also, the text discusses the potential applications of E. cardamomum in food, cosmetics and pharmaceutical products. This book is the first of its kind, a full research work dedicated specifically to cardamom applications and benefits that will be of value for researchers from multiple fields. .


Book
Citrus Fruits and Juice : Processing and Quality Profiling
Authors: --- ---
ISBN: 9819986990 Year: 2024 Publisher: Singapore : Springer Nature Singapore : Imprint: Springer,

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This book summarizes current scientific research on citrus juice and by-product technologies. It examines all elements of citrus and its processing, including biochemistry, advanced juice processing technology, and health. Testing methodologies for numerous chemicals, phytochemicals, and bitter compounds are also described. It further provides innovative and quick approaches for detecting, quantifying, and removing bitter chemicals to increase the commercial acceptability of bitter cultivars. The book pays special attention to non-thermal processing, highlighting the many features of citrus juice processing, including by-products. Finally, the book discusses the safety of processed juice and similar products, which are not covered in other works. Special focus is placed on the packaging requirements for juice and related goods. The book is aimed at researchers, students, and industries in food processing.

Révélations gastronomiques
Author:
ISBN: 2701117569 9782701117560 Year: 1995 Publisher: Paris: Belin,

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Keywords

Food science.


Book
Trends and Innovations in Food Science
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Year: 2022 Publisher: London : IntechOpen,

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This Edited Volume Trends and Innovations in Food Science is a collection of reviewed and relevant research chapters, offering a comprehensive overview of recent developments in the field of recent developments in agricultural and biological sciences. The book comprises single chapters authored by various researchers and edited by an expert active in the Food Science research area. All chapters are complete in themselves but united under a common research study topic. This publication aims at providing a thorough overview of the latest research efforts by international authors on coffee shops as social-cultural entities, the interaction of high-intensity ultrasound with foods, nutrigenomics, value-added foods, strategies for improving nutrition in developing countries, and open new possible research paths for further novel developments.

Keywords

Food science.


Book
Elementary food science
Authors: ---
ISBN: 3030654311 3030654338 Year: 2023 Publisher: Cham, Switzerland : Springer,

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Following the success of the popular introductory text, Elementary Food Science(5th edition) covers abroad range of food science topics organized in four parts; Part (1)Interrelated food science topics, Part (2)Food safety & sanitation, Part (3)Food preservation and processing and Part (4)Handling & processing of foods. The opening two chapters discuss what food science actually is, the significance for society, and the large contribution of the food industry to jobs and revenue in the USA and globally. Succeeding chapters cover food regulatory agencies, food labels, food quality and sensory evaluation, and consumer food literacy. Part (2) has two new chapters explaining how microbes affect food quality, and also food borne disease outbreaks; GMP is described independently and as a prerequisite for HACCP, VACCP and TACCP food-safety management systems. Part (3) contains two new chapters dealing with basic aspects of food processing, and the quality of dried foods. Part (4) covers handling and processing major food commodity groups (meat, dairy products, poultry and eggs, fish and shellfish, cereal grains, bakery products, fruits and vegetables, sugar confectionary). A new final chapter covers the foodservice industry. The text highlights food science links with industry uniquely using the North American Industry Classification System (NAICS). Overall, the book is thoroughly modernized with over 1500 references cited in recognition of thousands of named food scientists and other professionals. The target readership remain unchanged for the current edition, i.e. Students of food science from senior high school, colleges or universities. Sections of the book will also appeal to advanced readers from other disciplines with perhaps little or no prior food science experience. Additionally, readers covering the intersection of food science with culinary arts, foodservices, and nutrition or public health will find the book useful.

Keywords

Food science.


Book
Trends and Innovations in Food Science
Author:
Year: 2022 Publisher: London : IntechOpen,

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Abstract

This Edited Volume Trends and Innovations in Food Science is a collection of reviewed and relevant research chapters, offering a comprehensive overview of recent developments in the field of recent developments in agricultural and biological sciences. The book comprises single chapters authored by various researchers and edited by an expert active in the Food Science research area. All chapters are complete in themselves but united under a common research study topic. This publication aims at providing a thorough overview of the latest research efforts by international authors on coffee shops as social-cultural entities, the interaction of high-intensity ultrasound with foods, nutrigenomics, value-added foods, strategies for improving nutrition in developing countries, and open new possible research paths for further novel developments.

Keywords

Food science.


Book
Lebensmittelwissenschaften und Chemie – ausgewählte Aspekte der Erschließung der Ackerbohne als Lebensmittelrohstoff
Author:
ISBN: 3112548426 Year: 2022 Publisher: Berlin ; Boston : De Gruyter,

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Keywords

Food science.


Book
Trends and Innovations in Food Science
Author:
Year: 2022 Publisher: London : IntechOpen,

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Abstract

This Edited Volume Trends and Innovations in Food Science is a collection of reviewed and relevant research chapters, offering a comprehensive overview of recent developments in the field of recent developments in agricultural and biological sciences. The book comprises single chapters authored by various researchers and edited by an expert active in the Food Science research area. All chapters are complete in themselves but united under a common research study topic. This publication aims at providing a thorough overview of the latest research efforts by international authors on coffee shops as social-cultural entities, the interaction of high-intensity ultrasound with foods, nutrigenomics, value-added foods, strategies for improving nutrition in developing countries, and open new possible research paths for further novel developments.

Keywords

Food science.


Book
Essentials of Medicinal and Aromatic Crops
Authors: --- --- --- ---
ISBN: 9783031354038 Year: 2023 Publisher: Cham Springer International Publishing :Imprint: Springer

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Medicinal and aromatic crops (MACs) are high-value crops since the natural products obtained from them are low-volume high-value commodities that have numerous applications in various sectors such as the food, beverage, food supplement, flavor and fragrance, perfumery and cosmetics, pharmaceutical and aromatherapy industries. In addition, the plant biomass is used in the production of teas and medical applications in traditional and also modern medicines. MACs are important mainly because they contain plant secondary metabolites such as essential oils, alkaloids, glygosides, saponins, tannins, vitamins and other bioactives. Plant secondary metabolites are differentiated from plant primary metabolites of photosynthesis and respiration since they are directly involved in growth and development of plants. Some MACs are used as spices and culinary herbs since they contain mainly essential oils, and are used as tonic to the digestive system, appetite modification and other systems and may facilitate nutrient uptake and utilization from various foods. A significant amount of MACs and their natural products have also demonstrated antimicrobial, antifungal and bactericidal activity and significant antioxidant capacity. In the past, MACs and their natural products have been used as a source for various medicines, in food and beverage production and in aroma products. Essentials of Medicinal and Aromatic Crops summarizes the current knowledge on medicinal and aromatic crops, including the agronomical practices of important MACs and their products, their beneficial effects and utilization of MAP and their products. The chapters provide a comprehensive guide to the most important and used medicinal and aromatic crops and their use in functional foods, nutraceuticals and as bioactives against various ailments, providing researchers, teachers, chemists, food scientists, agronomists and agroecologists in academia, industry and government a fully up to date singular source on this important topic. .

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