Role of Materials Science in Food Bioengineering Book

Role of Materials Science in Food Bioengineering


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2018-03-29
  • Genre: Technology & Engineering
  • Pages : 578
  • ISBN 10 : 9780128115008

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Role of Materials Science in Food Bioengineering Excerpt :

The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering. Many types of materials are described, with their impact in food design discussed. The book provides insights into a range of new possibilities for the use of materials and new technologies in the field of food bioengineering. This is an essential reference on bioengineering that is not only ideal for researchers, scientists and food manufacturers, but also for students and educators. Discusses the role of material science in the discovery and design of new food materials Reviews the medical and socioeconomic impact of recently developed materials in food bioengineering Includes encapsulation, coacervation techniques, emulsion techniques and more Identifies applications of new materials for food safety, food packaging and consumption Explores bioactive compounds, polyphenols, food hydrocolloids, nanostructures and other materials in food bioengineering

Role of Materials Science in Food Bioengineering Book

Role of Materials Science in Food Bioengineering


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2018-02-16
  • Genre: Uncategoriezed
  • Pages : 472
  • ISBN 10 : 0128114487

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Role of Materials Science in Food Bioengineering Excerpt :

The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering. Many types of materials are described, with their impact in food design discussed. The book provides insights into a range of new possibilities for the use of materials and new technologies in the field of food bioengineering. This is an essential reference on bioengineering that is not only ideal for researchers, scientists and food manufacturers, but also for students and educators. Discusses the role of material science in the discovery and design of new food materials Reviews the medical and socioeconomic impact of recently developed materials in food bioengineering Includes encapsulation, coacervation techniques, emulsion techniques and more Identifies applications of new materials for food safety, food packaging and consumption Explores bioactive compounds, polyphenols, food hydrocolloids, nanostructures and other materials in food bioengineering

Advances in Biotechnology for Food Industry Book

Advances in Biotechnology for Food Industry


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2018-02-03
  • Genre: Technology & Engineering
  • Pages : 508
  • ISBN 10 : 9780128114957

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Advances in Biotechnology for Food Industry Excerpt :

Advances in Biotechnology for Food Industry, Volume Fourteen in the Handbook of Food Bioengineering series, provides recent insight into how biotechnology impacts the global food industry and describes how food needs are diverse, requiring the development of innovative biotechnological processes to ensure efficient food production worldwide. Many approaches were developed over the last 10 years to allow faster, easier production of widely used foods, food components and therapeutic food ingredients. This volume shows how biotechnological processes increase production and quality of food products, including the development of anti-biofilm materials to decrease microbial colonization in bioreactors and food processing facilities. Presents basic to advanced technological applications in food biotechnology Includes various scientific techniques used to produce specific desired traits in plants, animals and microorganisms Provides scientific advances in food processing and their impact on the environment, human health and food safety Discusses the development of controlled co-cultivations for reproducible results in fermentation processes in food biotechnology

Materials for Biomedical Engineering  Nanomaterials based Drug Delivery Book

Materials for Biomedical Engineering Nanomaterials based Drug Delivery


  • Author : Alina-Maria Holban
  • Publisher : Elsevier
  • Release Date : 2019-03-20
  • Genre: Medical
  • Pages : 534
  • ISBN 10 : 9780128169148

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Materials for Biomedical Engineering Nanomaterials based Drug Delivery Excerpt :

Materials for Biomedical Engineering: Nanomaterials-Based Drug Delivery highlights the progress made in the field of nanostructures bioactive materials and their impact on efficient drug delivery towards personalized medicine. Drug delivery is a well investigated and challenging bio-medical field, with promising perspectives in medicine and engineering. This book brings together the latest research findings regarding nanostructured materials and their potential in designing highly efficient and personalized drug delivery systems. Provides a valuable resource of recent scientific progress, highlighting the most well-known applications of nanostructures in drug delivery systems Includes novel opportunities and ideas for developing or improving technologies in composites by companies, biomedical industries, and in related sectors Features at least 50% of references from the last 2-3 years

Applications of Advanced Green Materials Book

Applications of Advanced Green Materials


  • Author : Shakeel Ahmed
  • Publisher : Woodhead Publishing
  • Release Date : 2020-10-22
  • Genre: Technology & Engineering
  • Pages : 804
  • ISBN 10 : 9780128209387

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Applications of Advanced Green Materials Excerpt :

Applications of Advanced Green Materials provides a comprehensive and authoritative review on recent advancement in green materials in various applications. Each chapter is focused on a specific application of advanced green materials from packaging to sensor technology, biomedical to environmental applications, textile to catalysis to electronic shielding applications, supercapacitors, drug delivery, tissue engineering, bioelectronic, gas storage and separation, etc. This book also discusses life cycle assessment and circular economy of green materials and their future prospective. The book is unique with contributions from renowned scientists working on biopolymers and biocomposites, bioactive and biodegradable materials, composites, and metallic natural materials. This book is an essential resource for academicians, researchers, students and professionals interested in exploring potential of advanced green materials. Includes up to date information on applications of advanced green materials Each chapter is specifically discussing a particular application with examples Present a unified approach to discuss in detail about origin, synthesis and application of green materials

Food Control and Biosecurity Book

Food Control and Biosecurity


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2018-02-13
  • Genre: Technology & Engineering
  • Pages : 612
  • ISBN 10 : 9780128114971

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Food Control and Biosecurity Excerpt :

Food Control and Biosecurity, Volume Sixteen, the latest release in the Handbook of Food Bioengineering series, is an essential resource for anyone in the food industry who needs to understand safety and quality control to prevent or reduce the spread of foodborne diseases. The book covers information from exporter to transporter, importer and retailer, and offers valuable tools to measure food quality while also addressing government standards and regulations for food production, processing and consumption. The book presents cutting-edge methods for detecting hazardous compounds within foods, including carcinogenic chemicals. Other related topics addressing food insecurity and food defense are also discussed. Identifies the latest import/export regulations related to food control and biosecurity Provides detection and analysis methods to ensure a safe food supply Presents risk assessment tools and prevention strategies for food safety and process control

Biopolymers for Food Design Book

Biopolymers for Food Design


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2018-04-03
  • Genre: Technology & Engineering
  • Pages : 536
  • ISBN 10 : 9780128115015

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Biopolymers for Food Design Excerpt :

Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel nutritional alternatives, to replace difficult to obtain food products, or for foods inaccessible or inappropriate for a particular population (i.e. allergic to specific components). In addition, some polymers can be used as functional ingredients, and can also represent efficient scaffolds for food ingredients with therapeutic values. This valuable reference is ideal for those looking for new solutions for the food industry. Presents common biopolymers and their applications in food bioengineering, from food design, to control and safety Identifies how the use of certain biopolymers can result in faster production time and reduced costs Includes cutting-edge technologies used in research for food design and other food-related applications Discusses the use of biopolymers in food packaging, shelf-life extension, and the creation of novel food products

Microbial Contamination and Food Degradation Book

Microbial Contamination and Food Degradation


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2017-11-03
  • Genre: Technology & Engineering
  • Pages : 514
  • ISBN 10 : 9780128112632

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Microbial Contamination and Food Degradation Excerpt :

Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help pinpoint the cause of contamination. Microorganisms may cause health-threatening conditions directly by being ingested together with contaminated food, or indirectly by producing harmful toxins and factors that can cause food borne illness. This resource discusses the potential sources of contamination, the latest advances in contamination research and strategies to prevent contamination using key methods of analysis and evaluation. Presents modern alternatives for avoiding microbial spoilage and food degradation using preventative and intervention technologies Provides key methods for addressing microbial contamination and preventing food borne illness through research and risk assessment analysis Includes detailed information on bacterial contamination problems in different environmental environments and the methodologies to help solve those problems

Food Quality  Balancing Health and Disease Book

Food Quality Balancing Health and Disease


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2018-02-03
  • Genre: Technology & Engineering
  • Pages : 530
  • ISBN 10 : 9780128114940

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Food Quality Balancing Health and Disease Excerpt :

Food Quality: Balancing Health and Disease, Volume Thirteen in the Handbook of Food Bioengineering series, provides essential information for researchers, scientists and students on the relationship between the quality of foods and disease at the biological level. It presents different technological approaches to detect food properties and their capabilities for balancing health and disease to deliver high-quality products to consumers. This volume explores the dynamic potential of how food bioengineering can improve traditional foods through modern methods to make a positive impact on human health and foster innovation. Provides information on how bioavailability of nutrients and food formulation can be used to prevent or improve disease Includes the most recent research methods of metabolomics and genomics to detect best outcomes Includes innovative applications for anti-aging effects and curative properties in foods Presents research examples on how both human gut microbiota and food components control the way certain organisms develop and react in different environmental conditions

Food Processing for Increased Quality and Consumption Book

Food Processing for Increased Quality and Consumption


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2018-04-08
  • Genre: Technology & Engineering
  • Pages : 522
  • ISBN 10 : 9780128114995

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Food Processing for Increased Quality and Consumption Excerpt :

Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. Examines different frying techniques, dielectric defrosting, high pressure processing, and more Provides techniques to improve the quality and sensory aspects of foods Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey Outlines techniques for fresh, cured and frozen foods Presents processing methods to improve the nutritional value of foods

Impact of Nanoscience in the Food Industry Book

Impact of Nanoscience in the Food Industry


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2018-01-20
  • Genre: Technology & Engineering
  • Pages : 484
  • ISBN 10 : 9780128114933

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Impact of Nanoscience in the Food Industry Excerpt :

The Impact of Nanoscience in the Food Industry, Volume 12 in The Handbook of Food Bioengineering series, explores how nanoscience applications in food engineering offer an alternative to satisfying current food needs that cannot be fulfilled by natural products. Nanotechnology enables the development of tailored food ingredients and structures to replace products that are difficult to obtain. The book discusses how specialized nano-preservatives, sensors and food degradation and contamination detectors were developed and how they can be introduced in food products without degrading quality or properties of the final product. A valuable resource for food engineering researchers and students alike. Identifies common nanomaterials used in food preservation and food packaging Provides industrial applications to increase food production Describes analytical methods for assessing food safety Identifies how nanoscience advances allow for new developments in functional foods and nutraceuticals Discusses safety concerns, regulations and restricted use of nanomaterials in food bioengineering

Alternative and Replacement Foods Book

Alternative and Replacement Foods


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2018-03-17
  • Genre: Technology & Engineering
  • Pages : 494
  • ISBN 10 : 9780128114988

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Alternative and Replacement Foods Excerpt :

Alternative and Replacement Foods, Volume 17, a volume in the Handbook of Food Bioengineering series, presents the most up-to-date research on synthetic and replacement food components for scientists and researchers. The book helps them understand the significant impact of these foods on the length and quality of life of consumers. It presents a solid resource that brings together multidisciplinary research and its relationship to various disciplines. Readers will find a broad range of potential outcomes discussed, such as food safety, human and animal health benefits, and the development of new and novel foods through the bio-fortification of nutrients in foods. Discusses how specialty food products improve diet and heath Summarizes advances in dietary supplements, probiotics and nutraceuticals Includes research advances on snacks, vegan diets, gluten-free foods and more Provides identification and research studies on anti-obesity foods Presents information on alternative protein sources

Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security Book

Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security


  • Author : Management Association, Information Resources
  • Publisher : IGI Global
  • Release Date : 2020-09-17
  • Genre: Technology & Engineering
  • Pages : 1318
  • ISBN 10 : 9781799853558

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Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security Excerpt :

The world population is expected to increase exponentially within the next decade, which means that the food demand will increase and so will waste production. The increasing demand for food as well as changes in consumption habits have led to the greater availability and variety of food with a longer shelf life. However, there is a need for effective food waste management and food preservation as wasted food leads to overutilization of water and fossil fuels and increasing greenhouse gas emissions from the degradation of food. The Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security explores methods for reducing waste and cutting food loss in order to help the environment and support local communities as well as solve issues including that of land space. It also provides vital research on the development of plant-based foods, meat-alternative diets, and nutritional outcomes. Highlighting a range of topics such as agricultural production, food supply chains, and sustainable diets, this publication is an ideal reference source for policymakers, sustainable developers, politicians, ecologists, environmentalists, corporate executives, farmers, and academicians seeking current research on food and nutrition security.

Foodborne Diseases Book
Score: 5
From 1 Ratings

Foodborne Diseases


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2018-02-05
  • Genre: Technology & Engineering
  • Pages : 564
  • ISBN 10 : 9780128114964

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Foodborne Diseases Excerpt :

Foodborne Diseases, Volume Fifteen, is the latest release in the Handbook of Bioengineering series. This volume covers the ever-changing complex issues that have emerged in the food industry over the past decade. This is a solid reference with broad coverage to provide a foundation for a practical understanding of diseases and related industrial applications. It will help researchers and scientists manage foodborne diseases and prevent and control outbreaks. The book provides information on the most common and classical foodborne diseases, their emergence and inquiries, along with the most investigated and successful strategies developed to combat these health-threatening conditions. Identifies the advances in biotechnology, emerging technologies, food safety and quality control that impact foodborne diseases Explores advances in vaccines to fight foodborne illness Addresses Campylobacter, Listeria, Staphylococcus aureus, Salmonella, Vibrio and Helicobacter Discusses biosensor based methods for determining foodborne pathogens Includes molecular typing of major foodborne pathogens

Food Biosynthesis Book

Food Biosynthesis


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2017-06-19
  • Genre: Technology & Engineering
  • Pages : 488
  • ISBN 10 : 9780128112083

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Food Biosynthesis Excerpt :

Food Biosynthesis, Volume One in the Handbook of Food Bioengineering series, describes the main aspects related to the biological production of synthetic ingredients and natural foods, highlighting the impact of bacteria and plants in the biosynthesis of key food components. Biosynthesis methods could help solve issues like food shortages, providing consumers with preferred ‘natural’ food options. This book represents how biologically synthesized ingredients, such as vanilla flavoring, soy, milk and egg substitutes can be utilized as a desired option future foods. It is ideal for scientists and researchers who want to improve their knowledge on the field of food biosynthesis. Presents practical approaches of biosynthesis and the impact of biological origin on the field of food engineering Offers alternative applications to produce natural foods Includes processes and techniques to produce health promoting foods Discusses the positive effects of biosynthesis on microbial production to enhance food safety Offers a variety of perspectives on biosynthesis and its benefits for food ingredient production