Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Color, Second Edition focuses on a color solution for a specific commodity, providing food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The book includes two new chapters that highlight the physical and biological fundamentals of color, as well as the specific use of curcumin and carthamin. Sections focus on specific industrial applications of natural colorants, with chapters covering the use of natural colorants in a variety of products. Other sections highlight technical formulation and potential health benefits of specific colorants. Various pigments which can be used to effectively color food and beverage commodities are presented with information on safety and testing throughout. - Provides a fully revised and updated resource on current regulatory standards and legislation - Includes new chapters on both emerging ingredients and the latest technologies - Focuses on the use of natural food colorants by specific product category per chapter rather than one pigment class per chapter - Contains a current and comprehensive overview of product-specific coloration approaches

Handbook of Natural Colorants Second Edition A detailed survey of a variety of natural colorants and their different applications including textiles, polymers, and cosmetics Colorants describe a wide range of materials such as dyes, pigments, inks, paint, or chemicals, which are used in small quantities but play an important role in many products such as textiles, polymers, food, and cosmetics. As the effects of climate change begin to be felt, there has been a shift in focus in the field to renewable resources and sustainability, and an interest in the replacement of oil-based products with greener substitutions. As the push to adopt natural resources grows, there have been significant developments in the research and application of natural colorants as a step in the transition to a bio-based economy. The second edition of Handbook of Natural Colorants provides a detailed introduction to natural colorants in a marriage of theory and practice, from seed of plant to consumer demand. Presenting a wide range of viewpoints, the book briefly discusses the history of coloration technology and the current position of natural colorants before highlighting detailed information on regional plant source availability, colorant production and properties, as well as analytical methods for isolation, identification, and toxicity aspects. It also presents key applications in technical use and consumer products, including the use of natural colorants in textiles, hair dyeing, printing, and packaging. Finally, the text considers environmental and economic aspects of natural colorants. Handbook of Natural Colorants is a useful reference for dyers, textile producers, and researchers in the evolving field of sustainable chemistry, environmental sciences, agricultural sciences, and polymer sciences. Revised and updated content throughout to reflect developments in research and applications over the past decade New content on biotechnology in natural colorant production, natural colorants for mass coloration polymers, natural colorants in printing/packaging, and plant-based pigments Discusses strategies for scale-up, including consideration of energy, waste, and effluents For more information on the Wiley Series in Renewable Resources, visit www.wiley.com/go/rrs

Handbook of Plant-Based Food and Drinks Design discusses conventional and emerging technologies for plant-based ingredient improvement (yield, nutritional composition and functional properties) while considering food safety, sustainability, and social impact to explore current and potential markets through research and innovation. Divided in 7 sections, the book covers Plant sources for functional ingredients, Processing plant-based sources, Plant-based food design to replace/mimic animal food, Innovation in plant-based food, The promise of parity, Safety and regulations of plant-based foods, Social, environmental, and economic impact, and more. Written by a team of experts in the field, this book can be a good support for researchers and scientists working with plant-based food, drinks, and market trends. - Brings a critical overview about the health-beneficial compounds of plant-based sources - Offers guidelines on how to formulate plant-based food or a food alternative - Discusses the transition towards more plant-based diets on nutrition, economy climate change, health, and sustainability

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts. Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.

This book presents select peer-reviewed proceedings of the International Conference on Sustainable Development in Energy and Environment (ICSDEE) 2019. The focus is on novel research in renewable energy resources and environmental issues and their implementation in augmenting sustainable development. This book includes chapters on solutions to problems faced by countries across the globe in the energy sector, pollution treatment processes, and other socially relevant topics like the possibility of extracting energy from the inexhaustible waste stream, waste disposal, waste management etc. This book will be useful for students, researchers as well as professionals interested in sustainable technologies, green energy, and biotechnology.

Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry

This book presents research on the challenges and potential of fungal contribution in agriculture for food substantiality. Research on fungi plays an essential role in the improvement of biotechnologies which lead global sustainable food production. Use of fungal processes and products can bring increased sustainability through more efficient use of natural resources. Fungal inoculum, introduced into soil together with seed, can promote more robust plant growth through increasing plant uptake of nutrients and water, with plant robustness being of central importance in maintaining crop yields. Fungi are one of nature′s best candidates for the discovery of food ingredients, new drugs and antimicrobials. As fungi and their related biomolecules are increasingly characterized, they have turned into a subject of expanding significance. The metabolic versatility makes fungi interesting objects for a range of economically important food biotechnology and related applications. The potential of fungi for a more sustainable world must be realized to address global challenges of climate change, higher demands on natural resources.

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.

Biotechnological Production of Bioactive Compounds provides insights on the most recent innovations, trends, concerns, solutions and practical challenges encountered in the fields of enzyme technology and nanobiotechnology for the production of bioactive materials with extra health benefits. As nanobiotechnology has improved the bioactive extraction process significantly, many bioactives, including bioflavonoids, omega-3 fatty acids, biopigments and low calorie sugar substitutes are a pivotal part of the food industry. The book highlights the production of extra health benefits "bioactives'' from plants and microbes and explains how the extraction efficiency of bioactives molecules improves significantly with the recent advances in nanobiotechnology. Researchers in the fields of biochemical engineering, biotechnology, bioremediation, environmental sustainability and those in pharma industries will find the information in this book very helpful and illuminating. - Outlines technological advances in bioactives extraction - Covers bioflavonoids, biopigments, omega-3-fatty acids and low sugar substitutes - Explains the mechanisms of Green cargo (biogenic nanoparticles) for the delivery of bioactive molecules