Jos� Manuel Lorenzo - Böcker

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

Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications highlights the application of sensory analysis in the development of meat products. It presents the background and historical aspects of sensory evaluation on the characterization and development of meat products. Divided into two sections, the book discusses fundamental concepts, methodological approaches, statistical analysis, innovative methods, and presents case studies using these approaches. Chapter include definitions, applications, literature reviews, recent developments, methods and end of chapter glossaries. Researchers in sensory analysis and meat processing, as well as new product developers, will benefit from this comprehensive resource on the topics discussed.

Discusses the use of sensory analysis as a tool for the development of meat products Explores characterization, quality, processing, new ingredients, shelf life, consumer studies, and the health aspects of meat products, with a special focus on sensory attributes Contains case studies that highlight sensory approaches and methods in the context of meat products

Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions provides an interdisciplinary view on the production and consumption of food, challenges to the traditional meat industry, and potential meat replacements. This reference includes chapters on basic food science and technology of meat products and meat replacements as well as coverage of their nutritional value. Sensory and consumer research is addressed, as are the economics of these products, the environmental consequences, and ethical considerations related to the environment and to the products themselves.

Meat and Meat Replacements�is a�helpful resource for food scientists, food and nutrition researchers, food engineers, product development scientists and managers, economists, and students studying meats and meat replacements.

Presents the benefits and drawbacks of various available products Features definitions, applications, literature reviews, and recent developments supported by data and� points of view from experts in the field Covers the nutritional profiles of meats and meat replacements as well as the consumer response to both

Strategies to Improve the Quality of Foods, Volume One in the Developments in Food Quality and Safety series explores salt, sugar and fat reduction, while also discussing natural alternatives and nitrate and nitrate salts. Enrichment of foods with prebiotics, probiotics and pos-biotics in food development is also explored. This series is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry, and more.

Edited by Dr. Jos� Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, this series provides comprehensive knowledge to food industry personals and scientists.

Provides latest information regarding the production of food products with modified composition (reformulation)Brings modern strategies adopted by the food industry to obtain healthier foods without giving up the highest quality standardsPresents salt, sugar, and fat reduction strategies in food products

Non-Conventional Starch Sources: Properties, Functionality, and Applications presents the use of non-conventional, unutilized, and underutilized sources to isolate, characterize and functionalize starches. Specific attention is paid to the sources' application in foods as well as their incorporation into packaging through films and coatings. Broken into seven sections, this book addresses sources from fruit seeds, cereals and millets, pseudo-cereals, seeds, roots and tubers, rhizome and legumes. Food scientists, technologists and students and researchers studying related fields will benefit from this important reference. Presents chapters with a set of specific sections, including an introduction, chemical derivatization of natural products, current applications, pharmacological activities of semisynthetic derivatives, and references Covers fruit seeds such as avocado, litchi, mango, jackfruit, loquat, longan and tamarind Addresses adlay starch, sorghum starch, finger millet starch, pros-millet starch, fox millet starch, and kodo millet starch as well as that from amaranth, quinoa and buckwheat Explores starches from annatto, lotus and bamboo seeds as well as starches from roots and tubers, including yams and kudzu Considers starch from ginger and turmeric as well as that from legumes, including faba and kidney beans, common beans, chickpeas and peas