Kooperativer Bibliotheksverbund

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Umfang: 1 online resource (526 pages) : , illustrations.

ISBN: 9780128114995 , 0128114991 , 9780128114476 , 0128114479

Serie: Handbook of food bioengineering ; Volume 18

Anmerkung: Cover -- Title Page -- Copyright Page -- Contents -- List of Contributors -- Foreword -- Series Preface -- Preface for Volume 18: Food Processing for Increased Quality and Consumption -- Chapter 1 - Food Processing for Increasing Consumption: The Case of Legumes -- 1 - Food Legumes: A Boon to Human Nutrition -- 2 - Antinutrients in Legumes and Their Removal -- 2.1 - Enzyme Inhibitors -- 2.1.1 - α-Amylases -- 2.1.2 - Trypsin inhibitors -- 2.1.3 - Protease inhibitors -- 2.2 - Cyanogenic Glucosides -- 2.3 - Lectins -- 2.4 - Tannins -- 2.5 - Oxalates -- 2.6 - Phytates -- 2.7 - Saponins -- 2.8 - Alkaloids -- 3 - Processing Techniques to Reduce Antinutritional Factors -- 3.1 - Nonheat Processing -- 3.1.1 - Soaking -- 3.1.2 - Germination/sprouting -- 3.1.3 - Fermentation -- 3.2 - Heat Processes -- 3.2.1 - Cooking -- 3.2.2 - Roasting -- 3.3 - Modern Methods, Including Radiation-Based Technology -- 3.3.1 - Microwave cooking -- 3.3.2 - Irradiation -- 4 - Food Safety and Quality Issues -- 5 - Significance of Paradigm Shift -- 6 - Pesticides: Types, Application, Environmental Impacts, and Human Health Effects -- 6.1 - Pesticides: Types and Application -- 6.2 - Environmental Impacts of Pesticides -- 6.3 - Health Impacts of Pesticides -- 6.4 - Not-to-Be-Used Pesticides -- 6.5 - Pesticide Residues in Food -- 6.6 - Sustainable Methodology for Food Safety Within the Transitional Phase -- 6.7 - Domestic Processing Techniques and Food Safety (Pesticide Residues) -- 6.8 - Food Processing -- 6.9 - Cooking Process: Impact on Pesticide Residues -- 6.10 - Other Processing Methods Resulting in Pesticide Residue Dissipation -- 6.11 - Grain Storage and Pesticide Residue Dissipation -- 7 - Conclusions -- References -- Further Reading -- Chapter 2 - Emerging Food Processing Technologies -- 1 - Introduction -- 2 - Food Consumption -- 2.1 - Food Supply Category. , 2.2 - Selected Food Storage Terms -- 3 - Principle of Food Processing -- 3.1 - Food Safety -- 3.2 - Variety -- 3.3 - Convenience -- 3.4 - Enrichment and Fortification to Maintain Nutritional Levels -- 3.5 - Quality Attributes -- 3.6 - Availability of Raw Material -- 3.7 - Sustainability -- 4 - Historical Development of Food Preservation -- 5 - The Need for and Benefits of Industrial Food Preservation -- 6 - Principles of Food Preservations -- 7 - Technologies Applied to Food Processing and Preservation -- 7.1 - Mechanical Operations -- 7.2 - Application of Heat -- 7.3 - Blanching -- 7.4 - Pasteurization -- 7.5 - Canning -- 7.6 - Refrigeration and Freezing -- 7.7 - Dehydration -- 7.8 - Acidification -- 7.9 - Fermentation -- 7.10 - Water Activity (aW) -- 7.11 - Smoking -- 7.12 - Irradiation -- 7.13 - Extrusion -- 7.14 - Preservation by CA/MA -- 7.15 - Additives -- 7.16 - Packaging -- 7.17 - Emerging Novel Processes -- 7.17.1 - Microwave heating -- 7.17.2 - Ohmic heating -- 7.17.3 - High-pressure processing -- 7.17.4 - Pulsed electric fields -- 8 - Food Waste Management -- 9 - A Few Statistics of Food Consumption in India -- 9.1 - Level of Food Processing -- 9.2 - Consumption of Processed Food -- 9.2.1 - Overall low income -- 9.2.2 - Socioeconomic factors -- 9.2.3 - Raw material sources and price -- 9.2.3.1 - Cost of raw material (farm produce) -- 9.2.4 - Lack of measuring unit -- 9.2.5 - Existence of mediator -- 9.2.6 - Expenditure on packing -- 9.2.7 - Cost and quality of distribution -- 9.2.8 - Tax configuration -- 9.3 - Demand Drivers -- 10 - Processed Food Versus Obesity -- 11 - Conclusions -- References -- Further Reading -- Chapter 3 - Food Technology Approaches for Improvement of Organoleptic Properties Through Preservation and Enrichment of Bi... -- 1 - Introduction. , 2 - Freeze Concentration as an Innovative Food Technology for Preservation of Bioactive Compounds and Flavor -- 2.1 - Fundamentals of Freeze Concentration -- 2.2 - Applications of Freeze Concentration in Preservation of Bioactive Compounds and Organoleptic Properties Retention of ... -- 3 - Encapsulation -- 3.1 - Encapsulation of Probiotics -- 3.2 - Encapsulation of Flavors -- 4 - Osmotic Dehydration -- 4.1 - Pulsed Vacuum -- 4.2 - Ohmic Heating -- 4.2.1 - Influencing factors in ohmic heating -- 4.2.2 - Application of ohmic heating on bioactive compounds -- 5 - Conclusions and Future Prospects -- Acknowledgments -- References -- Chapter 4 - Cutting Automation in Food Processing -- 1 - Introduction -- 2 - Modeling of Biomaterial Cutting -- 2.1 - Stress Generated by Point Force -- 2.1.1 - Formulation of the stress distribution when there is only normal point force -- 2.1.2 - Formulation of the stress distribution when there is only tangential point force -- 2.2 - Stress Generated by Line Force -- 2.2.1 - Formulation of the stress distribution when there is only normal line force -- 2.2.2 - Formulation of the stress distribution when there is only tangential line force -- 2.3 - Stress Generated by Area Force -- 2.3.1 - Formulation of the stress distribution when there is only normal area force -- 2.3.2 - Formulation of the stress distribution when there is only tangential area force -- 2.3.2.1 - Fracture Initialization -- 2.4 - Definition of Relative Blade Sharpness Factor -- 3 - Simulation With Changing Parameters -- 3.1 - Results of the Stress Distribution With z at Different y When q = 1 -- 3.2 - Results About the Stress Distribution With y at Different z When p = 1 -- 3.3 - Relationship Between Fracture Force and Slicing Angle -- 3.4 - Fracture Force via Blade Shape -- 4 - Results From Finite Element Modeling. , 5 - Experimental Results and Discussion -- 5.1 - Equivalent Fracture Force -- 5.2 - Relative Blade Sharpness Factor -- 5.3 - Discussion About the Influence of Slicing Angle on Cutting Force -- 6 - Design of a New Cutting Device for Chicken Deboning -- 6.1 - Anatomy Structure of Chicken Front Halves -- 6.2 - Cutting Area and Cutting Trajectory -- 7 - Conclusions -- Acknowledgment -- References -- Chapter 5 - The Perception of Consumers Vis-à-Vis Tracked Fish Measured via Electronic Instrument -- 1 - Introduction -- 2 - Fish Consumption: Health Benefits -- 3 - Fish: Production Chain Quality -- 4 - Traceability: Concept/Definition -- 5 - Quality and Traceability Systems in the Fish Production Chain -- 6 - Assessment of Fish Consumption Regarding Tracked Fish -- 7 - Conclusions -- References -- Further Reading -- Chapter 6 - High-Pressure Technologies in Dairy Processing: Quality Maintenance and Increase in Consumption -- 1 - Introduction -- 2 - High Isostatic Pressure -- 2.1 - Principle and Operation -- 3 - Dynamic High Pressure -- 3.1 - Principle and Operation -- 4 - Effect HIP and DHP on Milk Constituents -- 4.1 - Fat -- 4.1.1 - Changes in milk fat by HIP -- 4.1.2 - Changes in milk fat by DHP -- 4.2 - Protein -- 4.2.1 - Changes in milk protein by HIP -- 4.2.1.1 - Casein -- 4.2.1.2 - Whey proteins -- 4.2.2 - Changes in milk proteins by DHP -- 4.2.2.1 - Casein -- 4.2.2.2 - Whey proteins -- 4.3 - Enzymes -- 4.3.1 - Changes in enzymes by HIP -- 4.3.2 - Changes in enzymes by DHP -- 4.4 - Minerals -- 4.4.1 - Changes in minerals by HIP and DHP -- 5 - Industrial Applications -- 5.1 - Milk -- 5.1.1 - Effect of HIP on milk for direct consumption -- 5.1.2 - Effect of DHP on milk for direct consumption -- 5.2 - Cheese -- 5.2.1 - Effect of HIP on cheese manufacture -- 5.2.1.1 - HIP-processed milk for cheese manufacture -- 5.2.1.2 - Cheese processed by HIP. , 5.2.2 - Effect of DHP on cheese manufacture -- 5.2.2.1 - DHP-processed milk for cheese manufacture -- 5.3 - Yogurt -- 5.3.1 - Effect of HIP on yogurt manufacture -- 5.3.2 - Effect of DHP on yogurt manufacture -- 5.4 - Ice Cream and Butter -- 5.4.1 - Effect of HIP on ice cream and butter manufacture -- 5.4.2 - Effect of DHP on ice-cream manufacture -- 6 - Prospects and Acceptance of Processed Products Through High Pressure Processing Technologies -- 7 - Conclusion -- References -- Further Reading -- Chapter 7 - Advances in Nonthermal Processing Technologies for Enhanced Microbiological Safety and Quality of Fresh Fruit a... -- 1 - Fresh Fruit and Juice Consumption Trends -- 1.1 - Health Benefits of Fresh Fruit Intake -- 1.2 - Recommended Intake of Fresh Fruit -- 1.3 - Processing of Fruit Into Juice Products -- 2 - Microbial Contamination of Fresh Fruit and Juices and Related Foodborne Illness Outbreaks -- 3 - Challenges of the Fresh Produce- and Juice-Processing Industries -- 3.1 - Chlorine Disinfection of Fresh Fruit -- 3.2 - Heat Pasteurization of Fresh Fruit Juices -- 4 - Potential of Nonthermal Processing Technologies for Safety and Shelf Life Enhancement of Fresh Fruit and Juice Products -- 4.1 - High Hydrostatic Pressure -- 4.1.1 - Introduction and mechanism of microbial inactivation -- 4.1.2 - Current commercial applications in HHP processing of fruit juices -- 4.1.3 - Recent research trends in HHP processing of fruit juices -- 4.2 - Pulsed Electric Fields -- 4.2.1 - Introduction and mechanism of microbial inactivation -- 4.2.2 - Commercial developments in PEF processing of fruit juices -- 4.2.3 - Recent research trends in PEF processing of fruit juices -- 4.3 - Ultraviolet Light -- 4.3.1 - Introduction and mechanism of microbial inactivation -- 4.3.2 - Innovative approaches to enhance the efficiency of UV processing of fruit juices. , 4.3.3 - Innovative approaches to enhance the efficiency of UV disinfection of fresh produce.

Sprache: Englisch