Bücher der Reihe SpringerBriefs in Food, Health, and Nutrition

Sonocrystallization of Fats will summarize the latest research efforts and discoveries in the relatively new area of sonocrystallization of edible lipids. An overview of ultrasound theories will be presented at the beginning of the book followed by a brief description of the uses of power ultrasound in the food industry.

This Brief provides an overview of commercially successful current applications of high pressure processing (HPP) non-thermal technology. In recent years, HPP has gained acceptance in the industry for its use in the development of nutritious clean label food products which meet modern demands from health-conscious consumers. HPP products are now commercially available in many countries, and more than 400 HPP industrial equipment installations are currently in operation. Advances in Food Applications for High Pressure Processing Technology offers an in-depth discussion of recent applications of HPP for different food commodities, including fruit juices, vegetable and fruit products, meat products, ready-to-eat meals, avocado products, dairy products, dips and condiments, wet salads and sandwich fillings, fermented products and baby and infant foods.

Predictive microbiology is a recent area within food microbiology, which studies the responses of microorganisms in foods to environmental factors (e.g., temperature, pH) through mathematical functions. These functions enable scientists to predict the behavior of pathogens and spoilage microorganisms under different combinations of factors. The main goal of predictive models in food science is to assure both food safety and food quality. Predictive models in foods have developed significantly in the last 20 years due to the emergence of powerful computational resources and sophisticated statistical packages. This book presents the concepts, models, most significant advances, and future trends in predictive microbiology. It will discuss the history and basic concepts of predictive microbiology. The most frequently used models will be explained, and the most significant software and databases (e.g., Combase, Sym'Previus) will be reviewed. Quantitative Risk Assessment, which uses predictive modeling to account for the transmission of foodborne pathogens across the food chain, will also be covered.

Many statistical innovations are linked to applications in food science. For example, the student t-test (a statistical method) was developed to monitor the quality of stout at the Guinness Brewery and multivariate statistical methods are applied widely in the spectroscopic analysis of foods. Nevertheless, statistical methods are most often associated with engineering, mathematics, and the medical sciences, and are rarely thought to be driven by food science. Consequently, there is a dearth of statistical methods aimed specifically at food science, forcing researchers to utilize methods intended for other disciplines. The objective of this Brief will be to highlight the most needed and relevant statistical methods in food science and thus eliminate the need to learn about these methods from other fields. All methods and their applications will be illustrated with examples from research literature.

Owing to their versatility, starch-based nanomaterials can be used as carriers of bioactive molecules to improve medical treatments or nutrient absorption.

The technology used to ripen bananas is affected by a wide range of factors, including the cultivar, growing conditions, harvesting method, and maturity at which the fruit are harvested and handled.

This Brief provides a snapshot of the continuing debate in the food industry on how to bridge the gap between consumer knowledge of nutrition principles and the nutrition information system currently in place for labelling.

This Brief reviews the effects of increasing and reducing atmospheric pressure on the postharvest life of fruit and vegetables. Hypobaric and Hyperbaric Storage of Fruit and Vegetables reports on the effects of storage on over 45 types of fruit and vegetables, as well as on whole plants and cut flowers.

This Springer Brief gives an overview of recent research conducted in the area of oil structuring starting with a detailed introduction on oleogelation and properties of food-approved building blocks followed by the discussion of some illustrative examples to explain the processing steps required for creating oleogels, advanced characterization (rheological, thermal and microstructural) and some potential edible applications of oleogels. The book w concludes with a section summarizing the general guidelines on the properties of oleogels and practically of approach with regards to the specific category of building blocks used for structuring. The text also lists some unresolved challenges that need to be addressed in order to fully exploit oleogelation for future food product development.The functional application of liquid oils in food product development is mostly accomplished by structuring them into soft, plastic-like materials. This structuring of oil is traditionally based on the fat crystal network formed by high melting triacylglycerol (TAG) molecules that are rich in trans and/or saturated fatty acids. Currently, due to the factors such as the requirement for trans- and saturated fat-free food products, sustainable manufacturing and ethical trade practices, the research in the area of identifying alternative routes to oil structuring (in the absence of trans and saturated fats) has been regarded as a ¿hot topic¿ in the bio-scientific community. Oleogelation (gelling of liquid oil in absence of crystallizable TAGs) is one such alternative, which has recently attracted tremendous attention from researchers and industrial scientists working in the domain of food product development. The possibility of creating structured gels that contain a large amount of liquid oil (usually above 90 wt%) opens up many possibilities to develop food products with better nutritional profiles.

The ability to study the stability of food emulsions in their undiluted form may reveal subtle nuances about their stability.

This Brief examines the sustainability of energy use in global food production and processing. Energy Use in Global Food Production uses case studies to illustrate how food production and processing is a significant contributor to anthropogenic climate change.

This Brief critically reviews the applied techniques in all the studied vegetables and summarizes the effect of modified atmosphere packaging (MAP) in all the quality parameters. In a brief introduction chemical and microbiological parameters that affect shelf life are mentioned, followed by a definition of modified atmosphere packaging. The referred vegetables are categorized into 10 categories: roots, tubers, leafy vegetables, fruits-vegetables, bulbs, stems and shoots, flowers, seeds, fungi and other. The effect of selected MAP applications on the shelf life of the vegetables is also highlighted. Along with atmosphere modification, several storage parameters such as temperature, several pretreatments, film permeability or light and dark storage conditions are studied and their interaction on the quality of the product is also taken under consideration. The increasing demand for healthier and ¿safer¿ foods has led the food industry in pursuit of storage technologies that will serve the primary role of storage life prolongation but with no sacrifice on nutritional value and without the presence of additives. MAP is a storage technique that has already proven to be effective in extending the shelf life of the product by reducing respiration rate and preserving all its quality characteristics. Due to many physiological factors that affect the shelf life of minimally processed vegetables (respiration rate, ethylene production, maturation and ripening) the selection of the ideal storage parameters (gas mixture, storage temperature, packaging film, and treatments prior to packaging) of MAP is a challenging procedure and must be planned carefully.

Formal approaches are those taken by government bodies through laws, court decisions and actions of government regulatory bodies.

One major theme running through the book is business opportunities and failures, as well as the harms to consumers and traditional brick-and-mortar companies that occurred as entrepreneurs tried to take advantage of the Internet to create online companies related to food.

Computational Fluid Dynamics (CFD) has been applied extensively to great benefit in the food processing sector. modeling of ovens to provide information about temperature and airflow pattern throughout the baking chamber to enhance heat transfer and in turn final product quality;

Provides the key topics involved in genetically modified organisms (GMOs) testing and is a source of information for laboratories. This book focuses on qualitative and quantitative real-time PCR analysis relevant to areas where detection and identification rely on nucleic acid-based methods. It also focuses on the methods for testing.

The pore structure of foods directly affects the success of such food processes as drying, puffing, freeze-drying, and rehydration. Consequently, the pore structure of foods determines what types of food processes will work best with a particular food.

This Brief will provide an overview of various types of noodles with special emphasis on yellow alkaline noodles. Yellow alkaline noodles specifically are the preferred noodle of Southeast Asia (e.g., China, Indonesia, Malaysia, and Thailand, Japan and Korea) and accounts for ~30% wheat flour consumption in some countries.

coli with a particular focus on foodborne diseases caused by the Shiga toxigenic E. coli can cause a variety of diarrheal diseases in hosts due to the presence of specific colonization and virulence factors, and pathogenicity-associated genes, which are generally not present in other E.

The goal of the Brief is to summarize the state of the art on the chemical safety issues currently concerning meat and poultry, and to discuss the current international legislation on the tools available for their control.

The growing world population, together with the globalization of the food market and consumer demand for foods that are ready to eat, lightly preserved, fresh-tasting, and rich in flavor, nutrients, and bioactive compounds, is forcing the food industry to develop less aggressive food preservation methods.

empirical methods, which use regression techniques to derive simplified equations from experimental data or numerical calculations and numerical methods, which use computational techniques such as finite elements analysis to solve the complete set of equations describing the physical process.

This study by the University of Basque Country Gluten Analysis Laboratory analyzes the gluten free diet from different perspectives. The authors provide background information on gluten, celiac disease, and other pathologies related to gluten intake. Later chapters cover topics such as techniques for gluten detection in foodstuffs and additives, as well as techniques used in complex matrices.Given that the only effective treatment for celiac disease is a strict, lifelong, gluten-free diet, and that the ingestion of small amounts of gluten can cause major symptoms in gluten intolerants, in recent years there has been an increasing interest in gluten free foodstuffs. In fact, the gluten-free product market has become one of the most prosperous in the field of food and beverages. The book provides a detailed analysis of the nutritional composition of gluten-free foodstuffs and a comparison with their gluten containing analogues.While targeted towards clinicians and science professionals, such as those working to develop gluten-free foods, it also discusses the energy and nutrient content of a gluten-free diet and offers different nutritional education strategies to improve the eating habits and nutritional status of those living with celiac disease.

This Brief presents comprehensive coverage of anthocyanins. In focusing on secondary metabolites in plants, this work aims to cover the resulting therapeutic potential for humans by referencing the numerous herbal-derived substances which have been evaluated and the rapidly growing data on the interactions of anthocyanins with the microbiome.

Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy products.

This Brief provides a comprehensive overview of Trypanosoma cruzi, a parasite that is traditionally considered as exclusively vectorborne, but can be foodborne, and may lead to outbreaks of Chagas disease in consumers.

This Brief provides a comprehensive overview of porosity's effects on dried food quality. The Brief presents a comprehensive view of the factors affecting porosity in dried foods, from pressure and drying rate to temperature and coating treatment, and relates these to porosity effects during the five major drying processes.