Innovative Food Analysis

✏Book Title : Innovative Food Analysis
✏Author : Charis M. Galanakis
✏Publisher : Academic Press
✏Release Date : 2021-01-15
✏Pages : 390
✏ISBN : 0128194936
✏Available Language : English, Spanish, And French

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✏Innovative Food Analysis Book Summary : Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety, quality and traceability of foods to meet in industry standards and consumers' demands. Significant enhancements of analytical accuracy, precision, detection limits, and sampling has expanded the practical range of food applications and this reference offers modern food analysis in view of the new trends in analytical techniques and applications to support the scientific community, and industry professionals that aspire to develop new applications. This reference covers the most trend topics across existing and new technologies of food analytics, giving emphasis in food authenticity, traceability and food fraud, food quality and food contaminants analysis, sensory and nutritional analytics, material migration determinations, food allergens, foodomics, bioavailability testing and product analysis. Covers the last ten years of applications across existing and new technologies of food analytics Presents emphasis on techniques in food authenticity, traceability and food fraud Discusses bioavailability testing and product analysis of food allergens and foodomics

✏Book Title : Innovative Food Processing Technologies
✏Author :
✏Publisher : Elsevier
✏Release Date : 2020-08-18
✏Pages : 2480
✏ISBN : 9780128157824
✏Available Language : English, Spanish, And French

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✏Innovative Food Processing Technologies Book Summary : 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 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.

✏Book Title : Innovative Food Processing Technologies
✏Author : Kai Knoerzer
✏Publisher : Woodhead Publishing
✏Release Date : 2016-06-29
✏Pages : 510
✏ISBN : 9780081002988
✏Available Language : English, Spanish, And French

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✏Innovative Food Processing Technologies Book Summary : Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement. Provides information on a variety of food processing technologies Focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs Presents a strong focus on the application of technologies in a variety of situations Created by editors who have a background in both the industry and academia

✏Book Title : Food Safety
✏Author : Umile Gianfranco Spizzirri
✏Publisher : John Wiley & Sons
✏Release Date : 2016-11-29
✏Pages : 480
✏ISBN : 9781119160564
✏Available Language : English, Spanish, And French

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✏Food Safety Book Summary : Food safety and quality are key objectives for food scientists and industries all over the world. To achieve this goal, several analytical techniques (based on both destructive detection and nondestructive detection) have been proposed to fit the government regulations. The book aims to cover all the analytical aspects of the food quality and safety assessment. For this purpose, the volume describes the most relevant techniques employed for the determination of the major food components (e.g. protein, polysaccharides, lipds, vitamins, etc.), with peculiar attention to the recent development in the field. Furthermore, the evaluation of the risk associated with food consumption is performed by exploring the recent advances in the detection of the key food contaminants (e.g. biogenic amines, pesticides, toxins, etc.). Chapters tackle such subject as: GMO Analysis Methods in Food Current Analytical Techniques for the Analysis of Food Lipids Analytical Methods for the Analysis of Sweeteners in Food Analytical Methods for Pesticides Detection in Foodstuffs Food and Viral Contamination Application of Biosensors to Food Analysis

✏Book Title : Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound
✏Author : Francisco J. Barba
✏Publisher : Academic Press
✏Release Date : 2020-12-01
✏Pages : 370
✏ISBN : 9780128182765
✏Available Language : English, Spanish, And French

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✏Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound Book Summary : Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well as the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use for the development of novel applications, and more. As the definitive resource in new innovative ultrasound-based emerging processes, this book is a necessity for food scientists and technologists, nutrition researchers, and those working in the food manufacturing industry. Explores how ultrasound treatment affects nutrients and bioactive compound retention Provides a useful tool in understanding the innovative applications derived from the use of ultrasound technology Shows how ultrasound serves as a tool of new ingredients production for the food concept of tomorrowa

✏Book Title : Innovative Food Science and Emerging Technologies
✏Author : Sabu Thomas
✏Publisher : CRC Press
✏Release Date : 2018-09-03
✏Pages : 620
✏ISBN : 9781351360265
✏Available Language : English, Spanish, And French

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✏Innovative Food Science and Emerging Technologies Book Summary : This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the ever-growing demand for the supply and production of healthier foods. Distinguished scientists specializing in various disciplines discuss basic studies, applications, recent advances, difficulties, and breakthroughs in the field. The volume includes informative discussions and new research on food formulations, manufacturing techniques, biodegradably flexible packaging, packaged foods, beverages, fruits and vegetable processing, fisheries, milk and milk products, frozen food and thermo processing, grain processing, meat and poultry processing, rheological characteristics of foods, heat exchangers in the food industry, food and health (including natural cures and food supplements), spice and spice processing, and more.

✏Book Title : Nutraceuticals and Innovative Food Products for Healthy Living and Preventive Care
✏Author : Verma, Amit
✏Publisher : IGI Global
✏Release Date : 2017-11-30
✏Pages : 462
✏ISBN : 9781522529712
✏Available Language : English, Spanish, And French

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✏Nutraceuticals and Innovative Food Products for Healthy Living and Preventive Care Book Summary : The proper nutrition can aid disease prevention and ensure an overall healthy lifestyle. In nutrition, certain natural and processed foods are particularly useful in achieving and maintaining health goals. Nutraceuticals and Innovative Food Products for Healthy Living and Preventive Care is a comprehensive reference source for the latest research findings on food components that provide health and medical benefits, including the prevention, treatment, and cures for numerous diseases. Featuring extensive coverage on relevant areas such as functional foods, alternative medicine, and nutrition, this publication is an ideal resource for medical practitioners, nutritionists, upper-level students, researchers, and academicians seeking information on the use of food products in health management.

✏Book Title : Analysis of the Innovation and the Communication in Fast Food Chains with Different Structures
✏Author : Antonio Annicchiarico
✏Publisher : GRIN Verlag
✏Release Date : 2017-06-26
✏Pages : 84
✏ISBN : 9783668470866
✏Available Language : English, Spanish, And French

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✏Analysis of the Innovation and the Communication in Fast Food Chains with Different Structures Book Summary : Master's Thesis from the year 2012 in the subject Business economics - Marketing, Corporate Communication, CRM, Market Research, Social Media, London Metropolitan University, language: English, abstract: The main purpose of this thesis is to explore the relationship and its degree between the local management and the innovation within the fast food restaurant chains and argue about the communication within the different chains. Another goal is to analyze the different system structures possible within a fast food chain, comparing the author’s findings with the previous research. This will be done in order to find the more efficient system structure, to support and develop the innovation and to understand the motivations which lead the fast food restaurant chains to franchise.

✏Book Title : Chemical Analysis of Food
✏Author : Yolanda Picó
✏Publisher : Academic Press
✏Release Date : 2012
✏Pages : 798
✏ISBN : 9780123848628
✏Available Language : English, Spanish, And French

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✏Chemical Analysis of Food Book Summary : "The book contains twenty three chapters written by experts on the subject is structured in two parts: the first one describes the role of the latest developments in analytical and bioanalytical techniques, and the second one deals with the most innovative applications and issues in food analysis. The two first introductory chapters about sampling technique, from basic one to the most recent advances, which is still a food challenge because is responsible of the quality and assurance of the analysis, andon data analysis and chemometrics are followed by a review of the most recently applied techniques in process (on-line) control and in laboratories for the analysis of major or minor compounds of food. These techniques ranged from the non-invasive and non-destructive ones, such as infrared spectroscopy, magnetic resonance and ultrasounds, to emerging areas as nanotechnology, biosensors and electronic noses and tongues, including those already well-established in food analysis, such as chromatographic andelectrophoretic techniques. These chapters also include two important tools for solving problems in chemical and biological analysis such as mass spectrometry and molecular-based techniques"--

✏Book Title : Low Cost Low Tech Innovation
✏Author : Vijay Vyas
✏Publisher : Routledge
✏Release Date : 2014-11-13
✏Pages : 164
✏ISBN : 9781136686603
✏Available Language : English, Spanish, And French

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✏Low Cost Low Tech Innovation Book Summary : Like much of SMEs research, innovation studies of small enterprises have commenced later and are less numerous. The focus of such studies remains high-technology enterprises, which continue to attract both academic and popular interest, oblivious to the innovative endeavours of people in traditional low-tech industries. This book attempts to address this imbalance through a comprehensive analysis of innovation in this largely neglected area. Based on case studies of seven small innovative food companies, this book presents an in-depth analysis of innovation in the Scottish food and drinks industry and unravels a lesser-known approach to effective low-cost product innovation, which is simple and economical, yet elegant and successful. Using careful data collection and rigorous statistical testing, the analysis and findings in this book address a wide spectrum of interests: academics in business schools, policy makers in governments and executives and entrepreneurs in food and other low-technology sectors.

✏Book Title : Infrared and Raman Spectroscopic Imaging
✏Author : Reiner Salzer
✏Publisher : John Wiley & Sons
✏Release Date : 2014-08-07
✏Pages : 656
✏ISBN : 9783527678150
✏Available Language : English, Spanish, And French

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✏Infrared and Raman Spectroscopic Imaging Book Summary : This second edition of the successful ready reference is updated and revised with approximately 30% new content to reflect the numerous instrumental developments and improvements, as well as the significant expansion of this rapidly developing field. For example, the combination of IR imaging with AFM has enhanced the achievable lateral resolution by an order of magnitude down to a few hundred nanometers, thus launching a multiplicity of new applications in material science. Furthermore, Raman and IR spectroscopic imaging have become key technologies for the life sciences and today contribute tremendously to a better and more detailed understanding of numerous biological and medical research topics. The topical structure of this new edition is now subdivided into four parts. The first treats the fundamentals of the instrumentation for infrared and Raman imaging and mapping and an overview on the chemometric tools for image analysis. The second part describes a wide varie-ty of applications ranging from biomedical via food, agriculture and plants to polymers and pharmaceuticals. This is followed by a description of imaging techniques operating beyond the diffraction limit, while the final part covers special methodical developments and their utility in specific fields. With its many valuable practical tips, this is a must-have overview for researchers in academic and industrial laboratories wishing to obtain reliable results with this method.

✏Book Title : Innovation in Food Ecosystems
✏Author : Paola De Bernardi
✏Publisher : Springer Nature
✏Release Date : 2019-11-28
✏Pages : 280
✏ISBN : 9783030335021
✏Available Language : English, Spanish, And French

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✏Innovation in Food Ecosystems Book Summary : This book addresses the intersections of entrepreneurship, innovation and sustainability in food systems, and presents high-quality research illustrating the central role that food consumption and production play in achieving sustainability goals. Entrepreneurship and innovation have become particularly relevant aspects in the European Union (EU), especially since the Sustainable Development Goals (SDGs) were announced in 2015. In many cases, innovations tend to arise from small and medium-sized enterprises, and from completely new entrepreneurial endeavors. This book represents essential reading for researchers and young academics seeking to reduce disparities and inequalities in food production and consumptions patterns. By encouraging sustainable entrepreneurship and innovation, it will also help young scholars find support for their startup ideas.

✏Book Title : Complex Systems Innovation and Sustainability in the Digital Age
✏Author : Aleksei V. Bogoviz
✏Publisher : Springer Nature
✏Release Date : 2020-05-13
✏Pages : 603
✏ISBN : 9783030447038
✏Available Language : English, Spanish, And French

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✏Complex Systems Innovation and Sustainability in the Digital Age Book Summary : This text provides one of the first book-length studies on the innovative and sustainable development of complex systems in the era of digital transformations, combining quantitative data from several countries with detailed qualitative accounts at the national level. In particular, the book covers the basic concepts, methods, and cutting-edge research on innovation and sustainability in complex systems. Given its scope, the book will be of great interest and value to researchers and practitioners working across the social sciences and in a diverse range of areas in complexity science. Pursuing a multidisciplinary approach, the book is also an ideal resource for advanced undergraduate and graduate level courses in complexity science, sustainability research, economics, and development studies.

✏Book Title : Economics of Innovation The Case of Food Industry
✏Author : Giovanni Galizzi
✏Publisher : Springer Science & Business Media
✏Release Date : 2012-12-06
✏Pages : 406
✏ISBN : 9783642500015
✏Available Language : English, Spanish, And French

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✏Economics of Innovation The Case of Food Industry Book Summary : Giovanni Galizzi and Luciano Venturini The food industry has been characterized by several and profound changes in its structure and competitive environment in the last decades. Although it is not a research-oriented industry, there is no arguing that technological change and particularly product innovations are crucial determinants of ftrms' performance and In recent years food manufacturers have accelerated the consumers' welfare. development of new products, by using new ingredients, processing and packaging techniques. Thus, food markets are increasingly characterized by competitive environments where relevant flows of innovative products, quality improvements and new technologies provide new consumption trends, food habits, market opportunities and ftrms' strategies. However, the issue of product innovation in the food industries has been rather neglected by economists. Few works have explicitly addressed this issue. After the pioneering book of Buzzell and Nourse (1967), one can count few contributes. Connor (1981) examined the empirical determinants of new food products introductions. Padberg and Westgren (1979) provided crucial insights about the nature of food innovation through their notions of consumer inertia, technological redundancy and incremental product innovation. Some case-studies provide useful empirical materials, but they are generally sparse.

✏Book Title : Advanced Food Analysis Tools
✏Author : Rovina Kobun
✏Publisher : Academic Press
✏Release Date : 2020-09-25
✏Pages : 254
✏ISBN : 9780128223956
✏Available Language : English, Spanish, And French

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✏Advanced Food Analysis Tools Book Summary : Advanced Food Analysis Tools: Biosensors and Nanotechnology provides the latest information on innovative biosensors and tools that are used to perform on-site detection tests. Food safety is a global health goal, with the food industry providing testing and guidance to keep the population safe. Food contamination is mainly caused by harmful substances and biological organisms, including bacteria, viruses and parasites, which can all have a major impact on human health. The lack of specific, low-cost, rapid, sensitive and easy detection of harmful compounds has resulted in the development of the electrochemical technologies that are presented in this book. Includes the most recent and innovative biosensor and nanotechnology for the food industry Applies the most current trends in food analysis research Presents opportunities for unique electrochemical tools to enhance performance

✏Book Title : Advances in Food Science and Technology
✏Author : Visakh P. M.
✏Publisher : John Wiley & Sons
✏Release Date : 2013-03-18
✏Pages : 328
✏ISBN : 9781118659120
✏Available Language : English, Spanish, And French

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✏Advances in Food Science and Technology Book Summary : This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety. The book focuses on food chemistry and examines chemical and mechanical modifications to generate novel properties, functions, and applications.

✏Book Title : Chemical Analysis of Food
✏Author : Yolanda Pico
✏Publisher : Academic Press
✏Release Date : 2020-06-16
✏Pages : 916
✏ISBN : 9780128132678
✏Available Language : English, Spanish, And French

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✏Chemical Analysis of Food Book Summary : Chemical Analysis of Food: Techniques and Applications, Second Edition, reviews the latest technologies and challenges in all stages of food analysis, from selecting the right approach, how to perform analytic procedures, and how to measure and report the results. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques, with the second reviewing innovative applications and issues in food analysis. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to newly emerging areas, such as nanotechnology, biosensors and electronic noses and tongues. This thoroughly updated edition includes new chapters on ambient mass spectrometry, imaging techniques, omics approaches in food analysis, natural toxins analysis, food contact materials, nanomaterials and organic foods. All chapters are updated or rewritten to bring the content completely up-to-date. Reviews the attributes, benefits, limits and potential of all relevant analytic modalities, including spectroscopy, ultrasound and nanotechnology applications Provides in-depth coverage of each technology, including near-infrared, mid-infrared, and Raman spectroscopy, low intensity ultrasound, microfluidic devices and biosensors, electronic noses and tongues, mass spectrometry and molecular techniques Outlines practical solutions to challenging problems in food analysis, including how to combine techniques for improved efficacy Covers all relevant applications of food analysis, such as traceability, authenticity and fraud, biologically-active food components, novel food and nutritional supplements, flavors and fragrances, and contaminants and allergens Provides researchers with a single source of current research and includes contributions from internationally renowned experts in food science and technology and nutrition

✏Book Title : Triple P Business Development in the Dutch Agro Food Sector
✏Author : Taco C.R. van Someren and André H.J. Nijhof
✏Publisher : Uitgeverij Van Gorcum
✏Release Date : 2010
✏Pages : 260
✏ISBN : 9023246764
✏Available Language : English, Spanish, And French

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✏Triple P Business Development in the Dutch Agro Food Sector Book Summary : In this book a selection of nine cases form the basis for a wide range of problems and solutions applied by innovative entrepreneurs to revolutionize the Dutch agriculture sector. The research, carried out by Nyenrode Business University and Ynnovate, demonstrates a comprehensive view on the preparation, launch and initial growth of new Triple P business cases. Based on a constructive critical look from different angles, the process of innovation linked to value creation is analysed. The creation of new business models is central in the transformation towards a sustainable agro-food industry. It appears that the popular scientific approaches of scenario planning and transition management should be replaced by the theory of strategic innovation. Future entrepreneurs can get their inspiration from the numerous decisions and actions taken by their fellow entrepreneurs described in the cases and get started supported by the self assessment tool.

✏Book Title : International Food Ingredients Analysis Directory
✏Author :
✏Publisher :
✏Release Date : 1998
✏Pages :
✏ISBN : UOM:39015074096390
✏Available Language : English, Spanish, And French

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✏International Food Ingredients Analysis Directory Book Summary :

✏Book Title : The Crisis of Food Brands
✏Author : Martin K. Hingley
✏Publisher : CRC Press
✏Release Date : 2016-03-16
✏Pages : 382
✏ISBN : 9781317036944
✏Available Language : English, Spanish, And French

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✏The Crisis of Food Brands Book Summary : Food and agribusiness is one of the fastest changing global markets; change that is driven by technology, developments in manufacturing and supply, and a growing consumer engagement. The success of the agri-food industry and many of our household brand names will depend on how much you understand about these changes and the extent to which you can deliver secure and competitive products in the face of growing expectations about food safety and quality, as well as changing attitudes about the environment, human diet and nutrition, and animal welfare. The Crisis of Food Brands offers perspectives on many key aspects of these changes including the role of business, policy-makers, and the media in communicating with and engaging stakeholders about: o relevant and dynamic models of risk and crisis management; o the value of innovative and, sometimes controversial, food systems; o their buying behaviour and attitudes to movements such as organic and fair trade; o how and where we source and buy our food now (and in the future). The quality of the original research that underpins this book and the imagination and practicality with which the authors address its applications for the industry is first rate. Anyone with responsibility for marketing food, communicating about the food industry, or engaging with consumers will find this an important source of ideas and inspiration.

✏Book Title : Food Analysis
✏Author : Suzanne Nielsen
✏Publisher : Springer Science & Business Media
✏Release Date : 2003-04-30
✏Pages : 557
✏ISBN : 0306474956
✏Available Language : English, Spanish, And French

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✏Food Analysis Book Summary : This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography are also included. Other methods and instrumentation such as thermal analysis, selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the chemical analysis of foods. A helpful Instructor's Manual is available to adopting professors.

✏Book Title : Conventional and Advanced Food Processing Technologies
✏Author : Suvendu Bhattacharya
✏Publisher : John Wiley & Sons
✏Release Date : 2014-09-26
✏Pages : 744
✏ISBN : 9781118406304
✏Available Language : English, Spanish, And French

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✏Conventional and Advanced Food Processing Technologies Book Summary : Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

✏Book Title : Functional Foods and Biotechnology
✏Author : Kalidas Shetty
✏Publisher : CRC Press
✏Release Date : 2020-04-13
✏Pages : 454
✏ISBN : 9781000760286
✏Available Language : English, Spanish, And French

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✏Functional Foods and Biotechnology Book Summary : The second book of the Food Biotechnology series, Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients highlights two important and interrelated themes: biotransformation innovations and novel bio-based analytical tools for understanding and advancing functional foods and food ingredients for health-focused food and nutritional security solutions. The first section of this book provides novel examples of innovative biotransformation strategies based on ecological, biochemical, and metabolic rationale to target the improvement of human health relevant benefits of functional foods and food ingredients. The second section of the book focuses on novel host response based analytical tools and screening strategies to investigate and validate the human health and food safety relevant benefits of functional foods and food ingredients. Food biotechnology experts from around the world have contributed to this book to advance knowledge on bio-based innovations to improve wider health-focused applications of functional food and food ingredients, especially targeting non-communicable chronic disease (NCD) and food safety relevant solution strategies. Key Features: Provides system science-based food biotechnology innovations to design and advance functional foods and food ingredients for solutions to emerging global food and nutritional insecurity coupled public health challenges. Discusses biotransformation innovations to improve human health relevant nutritional qualities of functional foods and food ingredients. Includes novel host response-based food analytical models to optimize and improve wider health-focused application of functional foods and food ingredients. The overarching theme of this second book is to advance the knowledge on metabolically-driven food system innovations that can be targeted to enhance human health and food safety relevant nutritional qualities and antimicrobial properties of functional food and food ingredients. The examples of biotransformation innovations and food analytical models provide critical insights on current advances in food biotechnology to target, design and improve functional food and food ingredients with specific human health benefits. Such improved understanding will help to design more ecologically and metabolically relevant functional food and food ingredients across diverse global communities. The thematic structure of this second book is built from the related initial book, which is also available in the Food Biotechnology Series Functional Foods and Biotechnology: Sources of Functional Food and Ingredients, edited by Kalidas Shetty and Dipayan Sarkar (ISBN: 9780367435226) For a complete list of books in this series, please visit our website at: https://www.crcpress.com/Food-Biotechnology-Series/book-series/CRCFOOBIOTECH

✏Book Title : Innovative Process Optimization Methods in Logistics
✏Author : Thorsten Blecker
✏Publisher : Erich Schmidt Verlag GmbH & Co KG
✏Release Date : 2010
✏Pages : 424
✏ISBN : 350312683X
✏Available Language : English, Spanish, And French

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✏Innovative Process Optimization Methods in Logistics Book Summary :

✏Book Title : Biosensors for Food Analysis
✏Author : A. O. Scott
✏Publisher :
✏Release Date : 1998
✏Pages : 200
✏ISBN : UOM:39015040354832
✏Available Language : English, Spanish, And French

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✏Biosensors for Food Analysis Book Summary : This book reviews the current status of research and commercial developments in this field.

✏Book Title : Products and Process Innovation in the Food Industry
✏Author : Bruce Traill
✏Publisher : Springer Science & Business Media
✏Release Date : 1997-05-31
✏Pages : 242
✏ISBN : 0751404241
✏Available Language : English, Spanish, And French

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✏Products and Process Innovation in the Food Industry Book Summary : Innovation in new product development is a key factor in determining the success of a food company yet the area is fraught with risk, with failure rates in excess of 90% being common. Using a series of 12 European cases studies, this book examines the innovation process from agriculture through to retailer. Each example highlights a different aspect of innovation, and the lessons that can be learned from experience. It considers the important role that marketing as well as technical aspects play in the process.

✏Book Title : Addressing Global Environmental Security Through Innovative Educational Curricula
✏Author : Susan Allen-Gil
✏Publisher : Springer Science & Business Media
✏Release Date : 2008-12-03
✏Pages : 235
✏ISBN : 9781402093142
✏Available Language : English, Spanish, And French

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✏Addressing Global Environmental Security Through Innovative Educational Curricula Book Summary : As the importance of environmental security increases worldwide, colleges and universities are evaluating how well they are preparing the next generation of environmental scientists and managers and developing new educational approaches. In this volume, we examine: (1) current educational practices and the need for change, (2) educational needs from the perspective of employers and professionals, and (3) new practices in higher education in environmental fields. The contributors were carefully selected by an international coordinating team based on their international reputations in the field of progressive educational approaches and understanding of the global employment market in environmental science. Although the focal geographic areas are North America, Europe and the former Soviet republics, the ideas and strategies discussed are universal to all institutions of higher education. We highlight specific non-traditional approaches such as using the university as a curricular tool, developing permaculture programs, and applying sustainability pedagogy, and document their success from both a student and employer perspective. We also include case studies on risk assessment and eco-efficiency education to illustrate why and how transdisciplinary education can be accomplished. We conclude that it is imperative that our educational systems teach environmental security at the university level within a transdisciplinary context; and that opportunities, such as internships and other methods of applied learning, are included in the curriculum.

✏Book Title : Policy Paper on Innovation Estonia Expert Evaluation Network Delivering Policy Analysis on the Performance of Cohesion Policy 2007 201 A Report to the European Commission DG Regional Policy
✏Author :
✏Publisher : Tarmo Kalvet
✏Release Date :
✏Pages :
✏ISBN :
✏Available Language : English, Spanish, And French

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✏Policy Paper on Innovation Estonia Expert Evaluation Network Delivering Policy Analysis on the Performance of Cohesion Policy 2007 201 A Report to the European Commission DG Regional Policy Book Summary :

✏Book Title : Innovative Management for the Expanding School Food Service Program
✏Author : Jane F. McCullough
✏Publisher :
✏Release Date : 1971
✏Pages :
✏ISBN : WISC:89031159247
✏Available Language : English, Spanish, And French

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✏Innovative Management for the Expanding School Food Service Program Book Summary :

✏Book Title : Innovative Biosystems Engineering for Sustainable Agriculture Forestry and Food Production
✏Author : Antonio Coppola
✏Publisher : Springer Nature
✏Release Date : 2020-03-19
✏Pages : 880
✏ISBN : 9783030392994
✏Available Language : English, Spanish, And French

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✏Innovative Biosystems Engineering for Sustainable Agriculture Forestry and Food Production Book Summary : This book gathers the latest advances, innovations, and applications in the field of innovative biosystems engineering for sustainable agriculture, forestry and food production. Focusing on the challenges of implementing sustainability in various contexts in the fields of biosystems engineering, it shows how the research has addressed the sustainable use of renewable and non-renewable resources. It also presents possible solutions to help achieve sustainable production. The Mid-Term Conference of the Italian Association of Agricultural Engineering (AIIA) is part of a series of conferences, seminars and meetings that the AIIA organizes, together with other public and private stakeholders, to promote the creation and dissemination of new knowledge in the sector. The contributions included in the book were selected by means of a rigorous peer-review process, and offer an extensive and multidisciplinary overview of interesting solutions in the field of innovative biosystems engineering for sustainable agriculture.