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• Preface
• High-Protein Cookies Processing
• Application of Pulsed Electric Field in Processing of Liquid Foods: Impact on Food Flavour and Colour
• Development of Foam Mat Dried Pineapple (Ananas comosus) Powder Using Fish Gelatine and Methylcellulose as Foaming Agent
• Effect of Processing Methods on Carotenoid, Anthocyanin, Antioxidant and Vitamin Content of Fruits and Vegetables
• Engineering Aspects of Confectionery Coatings in Baked Products
• Food Emulsion: A Comprehensive Overview of their Preparation, Stability and Application
• Food Processing Contaminants: Sources and Mitigation
• Minimally Processed Potato (Solanum tuberosum l.) and Yam (Dioscorea rotundata poir.) Tuber Slices
• A Guide to Differently Processed Asian Rice Products
• Quality Attributes of Watermelon Rind with Honey Beverage Processed Using Pasteurisation and Thermosonication
• The Effect of Different Foaming Agents and Drying Temperatures on the Physicochemical Properties of Foam Mat Dried Coconut (Cocos nucifera) Milk Powder
• The Significance of Physical Treatments of Tumbling, Massaging and other Processing Factors in the Making of Reformed Meat Products
• Index.
• (source: Nielsen Book Data)

This book provides a comprehensive guide to a range of food processing methods that are relevant to food scientists who are beginning to specialize in the area of food processing. It has been written in collaboration with researchers and professors from different countries who are experts in the field of food processing. The book covers area such as; high pro-cookies processing, application of pulsed electric field in liquid food processing, foam mat drying of pineapple juice, engineering aspects of confectionery coating in baked products, food emulsion, minimally processing of potato and yam slices, a guide to differently processed Asian rice products, tumbling and massaging as a tool in reformed meat processing and finally a chapter dealing with food processing contaminants and their mitigation strategies was included.
(source: Nielsen Book Data)

• Preface
• Nutrition Assistance Programs: Agencies Could Do More to Help Address the Nutritional Needs of Older Adults
• Date Labels on Packaged Foods: USDA and FDA Could Take Additional Steps to Reduce Consumer Confusion
• Food Loss and Waste: Building on Existing Federal Efforts Could Help to Achieve National Reduction Goal
• Safety of the U.S. Food Supply: Continuing Concerns over the Food and Drug Administrations Food-Recall Process
• Index.
• (source: Nielsen Book Data)

Federal nutrition guidelines provide broad guidance for healthy populations, but do not focus on the varying nutritional needs of older adults. Chapter 1 examines (1) the relationship of older adults' nutrition to health outcomes and the extent to which federal nutrition guidelines address older adults' nutritional needs, (2) nutrition requirements in federal nutrition assistance programs serving older adults and how these requirements are overseen, and (3) challenges program providers face in meeting older adults' nutritional needs. The U.S. Department of Agriculture (USDA) and Food and Drug Administration (FDA) have taken steps to address consumer confusion about date labels on packaged foods. For example, to reduce confusion about introductory phrases on date labels, such as whether the dates indicate food is safe to eat, and resulting food waste, USDA in December 2016 issued a fact sheet on date labels for consumers. Chapter 2 describes the steps USDA and FDA have taken to address consumer confusion about date labels and examines the extent to which USDA and FDA have coordinated with each other and with nonfederal stakeholders on date labels. Chapter 3 reports on the challenges that exist to reducing food loss and waste (FLW) in the United States. Disease outbreaks from tainted food are an ongoing public health challenge. The Centers for Disease Control estimates that each year, one in six Americans, 48 million people, get sick from foodborne illnesses, 128,000 are hospitalized, and 3,000 die as reported in chapter 4.
(source: Nielsen Book Data)

• Modeling in Food Engineering. Governing Principles of Mathematical Modeling. Modeling of Water Absorption in Chick Peas during Soaking. Mathematical Modeling in Foods: Review. Review of Research Advances in Food Engineering. Role of Encapsulation in Food and Nutrition. Food Packaging Technologies. Role of Food Engineering in Human Health. Application of Probiotic and Prebiotic for Human Health. Functional Food, Nutraceuticals and Human Health. Phytochemicals, Functional Food and Nutraceuticals for Oral Cancer Chemo-prevention. Food Engineering: Aromatic and Medicinal Plants. Emerging Issues and Applications in Food Engineering. Three-Dimensional Printing of Food. Structuring Edible Oil Using Food Grade Oleogelators. Extraction Technology for Rice Volatile Aroma Compounds. Non-thermal Process: Pulsed Electric Fields, Pulsed Light, High Hydrostatic Pressure and Ionizing Radiation. Biosensors in Food Engineering. Milk Pasteurization by Microwave.
• (source: Nielsen Book Data)

This new volume presents a selection of recent advances and emerging trends in food process engineering from several disciplines. Exploring the key concepts of food engineering, Food Engineering: Emerging Issues, Modeling, and Applications presents the information in four parts: Modeling in food engineering; Research advances in food engineering; Role of food engineering in human health; Emerging issues and applications in food engineering.
(source: Nielsen Book Data)

• Introduction and Plan of the BookAmit K. Jaiswal Conventional Processing Technology Impact of Processing and Storage on Bioactive Ingredients and Nutritional and Sensory Properties of FoodM. Sukumar, M. Sundar, M. Sivarajan, S. Babuskin, K. Radhakrishnan, and P. Azhagu Saravana Babu Canning: Impact on Food Products Quality AttributesPaolo Lucci, Deborah Pacetti, Monica Rosa Loizzo, and Natale G. Frega Roasting Effects on Nutritional and Antinutritional Compounds in CoffeeJeane Santos da Rosa, Otniel Freitas-Silva, Ronoel Luiz de Oliveira Godoy, and Claudia Moraes de Rezende Impingement Processing Technology Novel High-Humidity Hot Air Impingement Blanching in Agricultural Products ProcessingHong-Wei Xiao, Jun Wang, Jun-Wen Bai, and Zhen-Jiang Gao Hot Air Impingement Heating of Food ProductsHong-Wei Xiao, Qian Zhang, Jun Wang, and Zhen-Jiang Gao Electromagnetic Processing Technology Infrared-Assisted Blanching and Drying: Impact on Quality-Related ParametersG.C. Jeevitha, H. Umesh Hebbar, and K.S.M.S. Raghavarao Microwave Processing: Impact on Food Product Quality AttributesGiorgia Spigno Radio Frequency Heating: Impact on Food Product AttributesH. Umesh Hebbar and G.C. Jeevitha Physicomechanical Processing Technology Application of Ultrasound to Aid Food ProcessingLarysa Paniwnyk Impact of Sonication on Shelf Life, Sensory, and Nutritional Quality of FoodDaniela Bermudez-Aguirre and Gustavo Barbosa-Canovas Hydrodynamic Pressure Processing: Impact on the Quality Attributes of Fresh and Further-Processed Meat ProductsBrian C. Bowker, Janet S. Eastridge, and Morse B. Solomon High Hydrostatic Pressure: Impact on Quality-Related ParametersAna Zulueta, Maria Jose Esteve, and Ana Frigola High Hydrostatic Pressure Processing at High Temperature: Impact on Quality Attributes and Future Outlook from Consumers' PerspectiveIndrawati Oey, Farnaz Faridnia, Shahin Roohinejad, Sze Ying Leong, Pui Yee Lee, and Vidya Kethireddy Ultra-High-Pressure Homogenization: Impact on Microbiological, Physical, and Chemical Quality of Soy MilkFabio H. Poliseli-Scopel and Victoria Ferragut Pulse Electric Field Processing Technology Pulsed Electric Field: Impact on Food Product AttributesGulsun Akdemir Evrendilek Pulsed Electric Field Processing: Its Technological Opportunities and Consumer PerceptionIndrawati Oey, Shahin Roohinejad, Sze Ying Leong, Farnaz Faridnia, Pui Yee Lee, and Vidya Kethireddy Chemical Processing Technology Ozone in Food Processing: Impact on Food Products AttributesOtniel Freitas-Silva and Andressa Moreira de Souza Supercritical Carbon Dioxide as a Technology for the Processing of Horticultural ProductsKelly A. Ross Radiation Processing Technology Pulsed Ultraviolet Light Processing for Microbial Inactivation and Its Applications for Food and Water SafetyGulsad Uslu and Ali Demirci Gamma and Electron Beam for Nutrients and Bioactives Conservation in Chestnuts, Mushrooms, and Dried PlantsAmilcar L. Antonio, Joao C.M. Barreira, Angela Fernandes, Eliana Pereira, and Isabel C.F.R. Ferreira Electron Beam for Microbial Inactivation in FoodLucrezia Auditore, Agata Mazzaglia, and Marina Trimarchi Inactivation Kinetics of Foodborne Pathogens with Electron Beam Emphasizing SalmonellaReza Tahergorabi, Kristen E. Matak, and Jacek Jaczynski Biological Processing Technology Enzymes in Food Processing: Impact on Food Product AttributesRajeev Ravindran, Samriti Sharma, and Amit K. Jaiswal.
• (source: Nielsen Book Data)

The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the food. It also enhances color and texture while maintaining quality of products and makes them edible. However, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins and bioactive metabolites among others. Food Processing Technologies: Impact on Product Attributes covers a range of food processing technologies and their effect on various food product attributes, such as bioactive compounds, safety, and sensory and nutritional aspects of the food upon processing. There are eight major parts in the book. Part I covers the conventional processing technologies. Parts II, III, IV, and V deal with various novel processing technologies, including impingement processing technologies, electro-magnetic processing technologies, physico-mechanical processing technologies, and electro-technologies. Part VI introduces chemical processing technologies. Part VII comprise irradiation processing technology, and the final part is focused on biological processing technology, detailing the application of enzymes in food processing. Numerous studies were carried out to find the impact of these processing technologies on various aspects of food and associated health promotion properties. Both positive and negative results were obtained based on nature of foods, processing type, and duration of processing, and this book covers these results in depth.
(source: Nielsen Book Data)

• PART I: BASIC PRINCIPLES PART II: AMBIENT-TEMPERATURE PROCESSING PART III: PROCESSING BY APPLICATION OF HEAT PART IV: PROCESSING BY REMOVAL OF HEAT PART V POST-PROCESSING OPERATIONS.
• (source: Nielsen Book Data)

Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses.
(source: Nielsen Book Data)

• Preface
• About the author
• Acknowledgements
• Introduction
• Starting with the market
• Setting up a production unit
• Post-harvest processing and storage
• Secondary processing technologies
• Packaging
• Managing food quality and safety
• Managing production
• Planning and managing finances
• Annexes
• Index.

Small-scale food processing is important worldwide. For individual processors, it is highly accessible as a start-up business, especially for women; farmers and fishermen can readily diversify into processing to increase their incomes; and high added-value enables processors to earn an income from relatively small scales of production. For policy makers: small-scale food processing can create employment, increase food security and improve nutritional standards.Written by an experienced food technologist and author, this book provides comprehensive technical and business information on all aspects of small-scale food processing in a single text. From how to assess the market, to primary and secondary processing, packaging, managing food safety, and finances, the book covers all the technical details and up-to-date information needed by a food processor. -- Publisher website.

• Innovative Techniques
• Opportunities and Challenges in Nonthermal Processing of Foods, N.K. Rastogi
• Trends in Breadmaking: Low and Subzero, C.M. Rosell
• Biotechnological Tools to Produce Natural Flavors and Methods to Authenticate Their Origin, E. Brenna, G. Fronza, C. Fuganti, F.G. Gatti, and S. Serra Application of Solid-State Fermentation to Food Industry, M.A. Longo and M.A. Sanroman
• Membrane Processing for the Recovery of Bioactive Compounds in Agro-Industries, S. Velizarov and J.G. Crespo
• Recent Advances in Fruit-Juice Concentration Technology, C.P. Ribeiro Jr., P.L.C. Lage, and C. P. Borges
• Encapsulation Technologies for Modifying Food Performance, M. Ines Re, M.H.A. Santana, and M.A. d'Avila
• Perspectives of Fluidized Bed Coating in the Food Industry, F. Depypere, J.G. Pieters, and K. Dewettinck
• Spray Drying and Its Application in Food Processing, H.L. Xin and A.S. Mujumdar
• Superheated-Steam Drying Applied in Food Engineering, S. Prachayawarakorn and S. Soponronnarit
• Drying of Tropical Fruit Pulps: An Alternative Spouted-Bed Process, M. de Fatima Medeiros, J.S. Souza, O.L.S. Alsina, and S.C.S. Rocha
• Application of Hybrid Technology Using Microwaves for Drying and Extraction, U.S. Shivhare, V. Orsat, and G.S. Vijaya Raghavan
• Vacuum Frying Technology, L.P. Fan, M. Zhang, and A.S. Mujumdar
• Aseptic Packaging of Food-Basic Principles and New Developments Concerning Decontamination Methods for Packaging Materials, P. Muranyi, J. Wunderlich, and O. Franken
• Controlled and Modified Atmosphere Packaging of Food Products, D. O'Beirne
• Latest Developments and Future Trends in Food Packaging and Biopackaging, J.M. Lagaron and A. Lopez-Rubio
• New Materials, Products, and Additives
• Biodegradable Films Based on Biopolymers for Food Industries, A.C. de Souza, C. Ditchfield, and C.C. Tadini
• Goat Milk Powder Production in Small Agro-Cooperatives, U.K.L. Medeiros, M. de Fatima Medeiros, and M.L. Passos
• Meat Products as Functional Foods, J. Fernandez Lopez and J.A. Perez Alvarez
• Probiotics and Prebiotics in Fermented Dairy Products, G. Vinderola, C. Gonzalez de los Reyes-Gavilan, and J. Reinheimer
• Uses of Whole Cereals and Cereal Components for the Development of Functional Foods, D. Charalampopoulos, S.S. Pandiella, and C. Webb
• Advances in Development of Fat Replacers and Low-Fat Products, J.R. Daniel
• Biosurfactants as Emerging Additives in Food Processing, D.M. Guimaraes Freire, L. Vieira de Araujo, F. de Araujo Kronemberger, and M. Nitschke
• Index.
• (source: Nielsen Book Data)

Consumer-driven products have kept the food industry at the forefront of technological innovations. For example, the redefinition of the once accepted compromise between convenience and quality is just one of the current issues driving the development of new products. An overview of a range of solutions for these challenges, Innovation in Food Engineering: New Techniques and Products addresses not only new or alternative technologies but also new products, materials, and additives that have emerged as a response to current and emerging issues faced by the food industry. This book provides a comprehensive overview of modern processing technologies and their use to develop new or improved food products and ingredients that meet consumers increased demands for quality and safety. Each chapter in the Innovative Techniques section begins with a critical review of the fundamentals of the new or modified technique, its advantages, and relevant results. They include a description of the actual industrial scenario where the technique can be applied, emphasizing benefits and economical relevance of this sector. The chapters in the New Materials, Products, and Additives section identify the potential of the new or modified product, discuss its production route, and compare it with traditional alternatives. While there are many books available on both topics, this is one of the first to cover processing technologies and their use to produce new and improved food products. Written by internationally recognized experts and pioneers and comprehensive in scope, the text highlights promising techniques and remaining challenges. In the constantly changing global marketplace, keeping up with new developments is important-keeping ahead of them is essential. This book keeps you up to date on the latest technology and paves the way for future developments.
(source: Nielsen Book Data)

• Part 1 Basic principles: Process control. Part 2 Ambient-temperature processing: Raw material preparation
• Size reduction
• Mixing and forming
• Separation and concentration of food components
• Fermentation and enzyme technology
• Irradiation
• Processing using electric fields, high hydrostatic pressure, light or ultrasound. Part 3 Processing by application of heat
• A: heat processing using steam or water
• B: heat processing using hot air
• C: heat processing using hot oils. Part 4 Processing by removal of heat: Chilling
• Controlled or modified atmosphere storage and packaging
• Freezing
• Freeze-drying and freeze concentration.
• (source: Nielsen Book Data)

This recent publication of a revised and updated new edition is an introduction to food manufacturing technologies.
(source: Nielsen Book Data)

• Growth and functional properties of intermediate foodstuffs
• Manufacturing processes
• Vegetable-based intermediate foodstuffs
• Milk and egg products
• Meat products
• Marine products
• Products from sugar
• Starches
• Lipids
• Colourings and flavourings.
• (source: Nielsen Book Data)

The revolution in technology that the food industry has experienced since the Second World War has continually increased the distance between the source of ingredients and the point of conversion and consumption. This has led to the development and increasing importance of intermediate food products (IFPs), raw materials produced by primary conversion units for secondary units to process prior to consumption - IFPs have become the kit-parts of the food industry. This book is an essential reference offering a comprehensive guide to the range of IFPs available, their key benefits for the food industry (greater flexibility, functionality and more consistent quality) and the ways in which their manufacture can be tailored to the requirements of the food industry. The publication of New ingredients in food processing in English comes at a time when the food industry is under increasing pressure to produce new and innovative products, while faced with consumers who are more educated than ever before about what goes into their food. * Exhaustive guide to available IFPs - range, function, application and benefits* Comprehensive summary of international research into the biochemistry of IFPs* Excellent link between the theoretical structure of biomolecules and their practical application in the food industry.
(source: Nielsen Book Data)