Brijesh K. Tiwari - Böcker

Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins�suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applications�is the first book to�provide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can use this knowledge to incorporate pulses into new food products.

First reference bringing together essential information on the processing technology of pulses

Addresses processing challenges relevant to legume and pulse grain processors

Delivers insights into the current state-of-art and emerging processing technologies

In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods

Seaweed Sustainability: Food and Non-Food Applications is the only evidence-based resource that offers an abundance of information on the applications of seaweed as a solution to meet an increasing global demand for sustainable food source.

The book uncovers seaweed potential and describes the various sources of seaweed, the role of seaweeds as a sustainable source for human food and animal feeds, and the role of seaweed farming for sustainability. In addition to harvesting and processing information, the book discusses the benefits of seaweed in human nutrition and its nutraceutical properties.

Offers different perspectives by presenting examples of commercial utilization of wild-harvested or cultivated algae, marine and freshwater seaweeds Discusses seasonal and cultivar variations in seaweeds for a better understanding of their implications in commercial applications Includes a wide range of micro and macro algae for food and feed production and provides perspectives on seaweed as a potential energy source

Fruits Juices is the first and only comprehensive resource to look at the full scope of fruit juices from a scientific perspective. The book focuses not only on the traditional ways to extract and preserve juices, but also the latest novel processes that can be exploited industrially, how concentrations of key components alter the product, and methods for analysis for both safety and consumer acceptability. Written by a team of global experts, this book provides important insights for professionals in industrial and academic research as well as in production facilities.

Presents fruit juice from extraction to shelf-life in a single resource volume Includes quantitative as well as qualitative insights Provides translatable information from one fruit to another

Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients.

Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes.

Examines non-thermal processing techniques specifically applied to fluid foods Includes methods for mathematically evaluating each technique Addresses global regulatory requirements for fluid foods Provides recommendations and opportunities for various safety-related issues

Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, provides up-to-date information on emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can incorporate pulses into new food products. Since the first edition, significant developments have occurred in various aspects of pulse, pulse chemistry, processing and applications.

This second edition provides thorough and authoritative coverage of pulse quality, technology and nutraceutical applications. Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition,�will continue to be an important resource for academics, students, researchers and industry professionals in providing essential details on various aspects of pulse foods.

Fully revised and updated with new chapters on nutritional and health properties, storage and pre-processing, extraction technologies and sustainability topics Addresses processing challenges relevant to legume and pulse grain processors Delivers insights into the current state-of-art and emerging processing technologies In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods

Industrial Hemp: Food and Nutraceutical Applications is a comprehensive overview of different value chains for the industrial hemp industry. This excellent reference supports multi-disciplines and presents industrial hemp as a multi-purpose crop, with special attention paid to its food and nutraceutical applications. By combining and presenting multidisciplinary knowledge, readers will be introduced to recent progress in hemp production, processing, utilization and marketing. The book provides a systematic overview of alternative hemp applications, but also serves as a guide to the challenges needed for hemp revitalization to reach its fullness. Provides information on the biological activity of hemp extracts, their roles in disease prevention, and potential applications in the functional food and nutraceutical sectors Discusses hemp as an alternative protein source used to create innovative hemp-based foods Presents case studies that describe opportunities in hemp research, hemp agriculture and hemp processing

Future Proteins: Sources, Processing, Applications and the Bioeconomy presents sources of alternative proteins and the novel processing technologies associated with these new proteins, including their vast food and non-food applications and their contributions to the circular economy that ties them together. Broken into three sections, chapters focus on alternative proteins including cereals, legumes and pulses, fungi, seafoods, insects, and others before assessing novel production technologies and alternative protein applications. Through the use of content features, specifically definitions, case studies, recent developments, data, and methods, this reference assists readers in understanding how to apply current knowledge and techniques to their research.

This book is intended for any stakeholders involved in the alternative protein industry as it provides a clear and comprehensive review of the industry. It will be of interest to food scientists, technologists, food industry personnel, academics and graduate students researching this and related topics.

Discusses the various industrial applications of the proposed proteins, from powdered algal for the nutraceuticals market to insect pastas and bacterial-protein flour Provides a comprehensive overview of recent advances on the identification of potentially important compounds in these alternative proteins Outlines advances in proteins characterization, processing and purification techniques Focuses on biologically active proteins and their beneficial impact on humans Addresses implications for legislation that forward novel foods

Chemistry of Thermal and Non-Thermal Food Processing Technologies provides the latest information to the food science community about the chemistry of emerging food processing technologies, including the fundamentals, recent trends, chemistry aspects in terms of quality parameters, and microbial inactivation for each technology. Divided in 4 sections, the book focus on a range of emerging technologies, such as microwave processing of food, radio frequency processing, infrared processing, ohmic heating, drying technologies, ionizing radiation processing, among others.All chapters include the following common features: principle, scope and mechanisms; effect on macromolecules (proteins, lipids, carbohydrates); effect on bioactives (Vitamins, minerals, bioactive agents); chemistry of microbial inactivation; and degradation mechanisms.

Covers the chemistry aspect of novel food processing technologiesIncludes chemical constituents associated with food quality and nutritional properties of foodBrings fundamental, recent trends, and chemistry aspects in terms of quality parameters and microbial inactivation

Innovative Biorefinery Processes for Agri-Food Value Chains provides detailed information on biorefinery concepts and technologies and their applications in agri-food value chains. It covers various topics related to biorefinery, such as biomass feedstocks, conversion technologies, product recovery, and economic and environmental sustainability.Divided into five sections, the first one brings the definitions and fundamental information of agri-food biorefinery. The second section explores biomass for agri-food biorefinery. Section three deals with technological aspects of biorefinery, while Section four brings Novel value chains using renewable biomass for food biorefinery and bioproducts, and Section five presents the environmental and social aspects of biorefinery.The book also includes case studies and examples of successful biorefinery projects from around the world.Edited by a team of experts in the field, this book is a great resource for researchers, academics, industry professionals, policymakers, and graduate and post-graduate students working in the fields of food science and technology, agriculture, and sustainable development.

Discusses the economic and environmental sustainability of biorefinery systems, including their impact on the circular economy and the bioeconomyCovers the application of biorefinery in agri-food value chains, including case studies and examplesExplains biorefinery concepts and technologies, including their benefits and limitations

Sustainable Food Processing Food processors face numerous challenges from ever-changing economic, social and environmental conditions. With global inequalities increasing, ingredient costs climbing, and global climate change becoming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when shaping their food processing techniques for the future. Food production, preservation and distribution contribute to greenhouse gas emissions from the agri-food sector, therefore food producers require detailed, industrially relevant information that addresses these challenges. The food industry, as one of the world’s largest users of energy, must embrace new ways of meeting the needs of the present without compromising future viability. It is important that the industry does not merely focus on simple indicators of sustainability that are relatively easy to calculate and hold appeal for governments and the public, but which do not properly address the many dimensions of sustainability. This book provides a comprehensive overview of both economic sustainability and the environmental concerns that relate to food processing. It is divided into four sections. Part one deals with principles and assessment of sustainability in the context of food processing; Part two summarises sustainability in various food processing applications within the food industry; Part three considers sustainability in food manufacturing operations that are vital in food production systems; and Part four addresses sustainable food distribution and consumption. As the most comprehensive reference book for industry to date, this book will provide engineers, educators, researchers, policy makers and scientists working in the food industry with a valuable resource for their work.

Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredientsFood Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations.The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredientsReviews mathematical tools used for recipe formulation, process control and consumer studiesIncludes regulations and legislations around tailor-made food productsFood Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.

In recent years, much attention has been focused on biodegradable polymers from renewable resources. Due to its availability and low cost, starch is a promising candidate among biopolymers for use in biodegradable packaging materials and for other purposes. Starch-Based Polymeric Materials and Nanocomposites: Chemistry, Processing, and Applications presents the latest developments in starch chemistry, rheology, starch derivatives, starch-based nanocomposites, and their applications.Topics discussed include: The chemistry, microstructure, processing, and enzymatic degradation of starchThe importance and role of starch as a gelling agentPlasticization and the role of plasticizersVarious rheological techniques applied to starch-related products and the characteristics of starch dispersionsPolymeric aspects of reactive extrusion (REX) and its use on starch and other biopolymersCyclodextrins (CDs) and their industrial applications, and CD-based supramole and polymersThe potential of starch in food packaging, edible packaging, feedstock for bioproducts, and industrial and consumer productsThe theoretical basis and derivation of the mathematical model for multicomponent systems and its solution algorithmThe book also explores recent progress in biodegradable starch-based hybrids and nanomaterials and the incorporation of nanoparticles in starches to enhance their mechanical and thermal properties. The book concludes by discussing the use of biopolymeric nanoparticles (BNPs) in drug delivery and life cycle assessment (LCA) of starch-based polymeric materials for packaging and allied applications.With contributions from leading experts in academia and industry, this volume demonstrates the versatility of starch and its potential in a variety of applications.

In recent years, much attention has been focused on biodegradable polymers from renewable resources. Due to its availability and low cost, starch is a promising candidate among biopolymers for use in biodegradable packaging materials and for other purposes. Starch-Based Polymeric Materials and Nanocomposites: Chemistry, Processing, and Applications presents the latest developments in starch chemistry, rheology, starch derivatives, starch-based nanocomposites, and their applications.Topics discussed include: The chemistry, microstructure, processing, and enzymatic degradation of starchThe importance and role of starch as a gelling agentPlasticization and the role of plasticizersVarious rheological techniques applied to starch-related products and the characteristics of starch dispersionsPolymeric aspects of reactive extrusion (REX) and its use on starch and other biopolymersCyclodextrins (CDs) and their industrial applications, and CD-based supramole and polymersThe potential of starch in food packaging, edible packaging, feedstock for bioproducts, and industrial and consumer productsThe theoretical basis and derivation of the mathematical model for multicomponent systems and its solution algorithmThe book also explores recent progress in biodegradable starch-based hybrids and nanomaterials and the incorporation of nanoparticles in starches to enhance their mechanical and thermal properties. The book concludes by discussing the use of biopolymeric nanoparticles (BNPs) in drug delivery and life cycle assessment (LCA) of starch-based polymeric materials for packaging and allied applications.With contributions from leading experts in academia and industry, this volume demonstrates the versatility of starch and its potential in a variety of applications.

This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management. The chemical and physical properties of ozone are described, along with its microbial inactivation mechanisms. The various methods of ozone production are compared, including their economic and technical aspects. Several chapters are dedicated to the major food processing applications: fruit and vegetables, grains, meat, seafood and food hydrocolloids, and the effects on nutritional and quality parameters will be reviewed throughout. Further chapters examine the role of ozone in water treatment, in food waste treatment and in deactivating pesticide residues. The international regulatory and legislative picture is addressed, as are the health and safety implications of ozone processing and possible future trends.

Handbook of Plant Food Phytochemicals Phytochemicals are plant-derived chemicals which may bestow health benefits when consumed, whether medicinally or as part of a balanced diet. Given that plant foods are a major component of most diets worldwide, it is unsurprising that these foods represent the greatest source of phytochemicals for most people. Yet it is only relatively recently that due recognition has been given to the importance of phytochemicals in maintaining our health. New evidence for the role of specific plant food phytochemicals in protecting against the onset of diseases such as cancers and heart disease is continually being put forward. The increasing awareness of consumers of the link between diet and health has exponentially increased the number of scientific studies into the biological effects of these substances. The Handbook of Plant Food Phytochemicals provides a comprehensive overview of the occurrence, significance and factors affecting phytochemicals in plant foods. A key objective of the book is to critically evaluate these aspects. Evaluation of the evidence for and against the quantifiable health benefits being imparted is expressed in terms of the reduction in the risk of disease conferred through the consumption of foods that are rich in phytochemicals. With world-leading editors and contributors, the Handbook of Plant Food Phytochemicals is an invaluable, cutting-edge resource for food scientists, nutritionists and plant biochemists. It covers the processing techniques aimed at the production of phytochemical-rich foods which can have a role in disease prevention, making it ideal for both the food industry and those who are researching the health benefits of particular foods. Lecturers and advanced students will find it a helpful and readable guide to a constantly expanding subject area.

This brief provides a comprehensive overview of nanocarriers used for nanoencapsulation of bioactive compounds. It includes the basis of encapsulation mechanism, encapsulation efficiency, controlled release, target delivery, and its application in food, nutraceuticals, pharmaceuticals and cosmeceuticals.

Novel Food Fermentation Technologies provides a comprehensive overview of innovations in food fermentation technologies and their application. As a comprehensive reference for food fermentation, this work provides up-to-date insights into emerging fermentation technologies which facilitate the processing of wholesome and safe food products.