Food processing is a part of the manufacturing industry. To serve a marketable food product there are several intrinsic and extrinsic parameters to consider that determine the specific processing design of each product. Food production should ensure a safe, environmentally sustainable, and adequate supply of food. This book presents a comprehensive review of food processing applications. Chapters address such topics as the effects of rice bran, corn fiber, and sugarcane bagasse on the quality of baked foods, honey production processes, the potential usage of pectin in food packaging, and agro-industrial wastes for packaging processes, and much more.

Studies in Natural Products Chemistry, Volume 83 covers the synthesis or testing and recording of the medicinal properties of natural products, providing cutting-edge accounts of fascinating developments in the isolation, structure elucidation, synthesis, biosynthesis, and pharmacology of a diverse array of bioactive natural products. Natural products in the plant and animal kingdom offer a huge diversity of chemical structures that are the result of biosynthetic processes that have been modulated over the millennia through genetic effects. With the rapid developments in spectroscopic techniques and accompanying advances in high-throughput screening techniques, it has become possible to isolate and then determine the structures and biological activity of natural products rapidly, thus opening up exciting opportunities in the field of new drug development to the pharmaceutical industry. - Focuses on the chemistry of bioactive natural products - Contains contributions by leading authorities in the field - Presents sources of new pharmacophores

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

Explores broader applications of the THz regime in the agri-food sector Describes system components, different forms of THz systems, and the working principle of THz waves for spectroscopic and imaging techniques Provides insights on future research needs for industrial implementation of THz technology Complements the knowledge of other existing non-destructive spectroscopy and imaging techniques for food analysis

Soil and ecosystem modeling is crucial for managing and comprehending ecological processes and should be required for all studies focusing on agriculture systems, environmental management, environmental sciences, and ecology. Offering an array of modeling strategies that include applications of machine learning, deep learning, and other AI methods, the book explores and demonstrates soil, agriculture, and ecosystem modeling for fostering smart sustainable agricultural practices. The volume takes into account the mechanisms of climate change as well as the challenges and hazards related to soil health, providing insight into long-term and sophisticated sustainable agriculture, crop protection and management, soil carbon sequestration, and ecology preservation.

Producers spend a great deal of money, natural resources (especially water and soil), labor, and time every year in order to feed the world’s population. However, almost one-third of the products produced as a result of all these efforts are lost before reaching consumers due to postharvest losses, which threaten both the food supply and agricultural sustainability. For this reason, it is extremely important to prevent postharvest losses of fruits and vegetables. In this context, this book provides general and new information about the physiology of postharvest losses and the latest technological developments in postharvest systems. Each chapter provides up-to-date information about the postharvest physiology and technology of fruits and vegetables for students, teachers, professors, scientists, farmers, food packers and sellers, and entrepreneurs engaged in the fresh food preservation industry.

This text focuses on the many benefits of the use of nanobiotechnology in the food industry. Each aspect of nanobiotechnology use is covered in depth, from food processing to packaging to safety and quality control. The authors outline the definition and history of nanobiotechnology and cover novel technologies for its use in the food industry, including the advantages and challenges for food scientists. Individual chapters focus on the food industry's use of nano-additives, nano-sensors, nano-encapsulation for nutrition delivery and considerations for commercialization. The potential hazards for nanoparticle use, as well as the future prospects of nanobiotechnology use in the food industry, are presented here in depth. Nanobiotechnology in Food: Concepts, Applications and Perspectives explores the emerging developments in nanotechnology which make it increasingly applicable to the food industry. Nanoparticles are applied during food processing to improve nutritional quality, flow properties, flavor, color and stability, and also to increase shelf life by decreasing the activity of microorganisms. Nanotechnology is important for the development of healthier foods with lower fat, sugar and salt levels, and to overcome many food-related diseases. This book shows how producers and manufacturers can make great strides in food quality and safety by using nanotechnology.

Engineering Aspects of Membrane Separation and Application in Food Processing presents an overview and introduction to a wide range of membrane processes, their unique characteristics and challenges. In the food industry, as in many industries, membranes have an environmental advantage over conventional processes that they displace, because they are less energy intensive. The processing at near-ambient conditions also retains flavors and nutritional value. These advantages, together with significant reductions in the cost of membrane modules, augers well for their future not only in the dairy industry but in other parts of the food industry, such as alcohol processing, animal product processing, and fruit and vegetable processing. Chapters address a wide range of membranes separations in the food and beverage industries, and applications are provided that will be of value not only to food engineers but also to process engineers working in other areas. The processing of food is now a highly interdisciplinary science, and anyone concerned with food processing will benefit from reading this book and understanding what membrane processes of the twenty-first century have to offer.