Food engineering innovations across the food supply chain:
Gespeichert in:
| Weitere Verfasser: | , , , , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
London, United Kingdom ; San Diego, CA, United States ; Cambridge, MA, United States ; Kidlington, Oxford, United Kingdom
Academic Press, an imprint of Elsevier
2022
|
| Online-Zugang: | TUM01 |
| Beschreibung: | 1 Online-Ressource (xxxii, 483 Seiten) Illustrationen |
| ISBN: | 9780323853590 |
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| 245 | 1 | 0 | |a Food engineering innovations across the food supply chain |c edited by Pablo Juliano, Kai Knoerzer, Jay Sellahewa, Minh H. Nguyen, Roman Buckow |
| 264 | 1 | |a London, United Kingdom ; San Diego, CA, United States ; Cambridge, MA, United States ; Kidlington, Oxford, United Kingdom |b Academic Press, an imprint of Elsevier |c 2022 | |
| 264 | 4 | |c © 2022 | |
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| 505 | 8 | |a Front cover -- Half title -- Full title -- Copyright -- Contents -- Contributors -- About the editors -- Preface -- Chapter 1 - Understanding and building resilience in food supply chains -- 1.1 Introduction -- 1.2 The challenges for the supply chains of fresh produce -- 1.3 Quantifying resilience -- 1.4 Methodology -- 1.4.1 The supply chain index -- 1.4.2 Testing resilience empirically -- 1.4.3 Optimizing resilient supply chains -- 1.5 Case study and discussion -- 1.6 Concluding remarks -- References -- Chapter 2 - Sustainable food systems -- 2.1 Introduction -- 2.2 Sustainability of food systems -- 2.2.1 Linear food system issues -- 2.2.2 Definition of sustainable food systems -- 2.2.3 Technoeconomic analysis -- 2.2.4 Life cycle analysis -- 2.3 Features of a sustainable food system -- 2.3.1 Circular economy principles -- 2.3.2 Sustainable agriculture -- 2.3.3 Localized food systems -- 2.3.4 Innovative increased shelf-life products to prevent waste -- 2.3.5 Integrated valorization pathways for food excess and by-products -- 2.4 A "zero-waste" approach for sustainable food systems -- 2.4.1 Transitioning to sustainable food systems -- 2.4.2 System strategies for sustainability -- 2.4.3 Sustainable food processing -- 2.4.4 Sustainable food and beverage initiatives in Australia -- 2.5 The future of sustainable food systems -- Abbreviations -- References -- Chapter 3 - Sustainability of the food supply chain -- energy, water and waste -- 3.1 Introduction -- 3.2 Status of energy conservation -- 3.3 Fresh water demand -- 3.4 Food waste -- 3.5 Life cycle assessment -- 3.6 Process analysis and design -- 3.6.1 Applications to process analysis to energy conservation -- 3.6.2 Applications of process analysis to water conservation -- 3.6.3 Applications to process analysis to waste reduction | |
| 505 | 8 | |a 3.7 Conclusions and recommendations -- Acknowledgments -- References -- Further reading -- Chapter 4 - Recovery of high-value compounds from food by-products -- 4.1 Introduction -- 4.2 Natural compounds recovered from plant-based by-products -- 4.2.1 Antioxidants -- 4.2.1.1 Vitamin C -- 4.2.1.2 Polyphenols -- 4.2.1.3 Carotenoids -- 4.2.1.4 Vitamin E -- 4.2.1.5 Solanesol -- 4.2.2 Dietary fibers -- 4.2.3 Plant-based proteins -- 4.2.4 Other bioactive compounds -- 4.3 High-value-added compounds from animal-based by-products -- 4.3.1 Bioactive peptides and polysaccharides -- 4.3.2 New trends in recovery of valuable compounds from animal by-products -- 4.3.2.1 New techniques for collagen recovery -- 4.3.2.2 Recovery other proteins from animal by-products -- 4.3.2.3 Recovery valuable compounds from dairy by-products -- 4.4 Antiviral compounds from food by-products -- 4.5 Concluding remarks -- Acknowledgments -- References -- Chapter 5 - Recent developments in fermentation technology: toward the next revolution in food production -- 5.1 Introduction -- 5.2 Fermentation process engineering -- 5.2.1 Introduction -- 5.2.2 Fermentation process design -- 5.2.3 Fermenter design -- 5.2.3.1 Submerged fermenters -- 5.2.3.2 Solid-state fermenters -- 5.3 Industrial food fermentation -- 5.3.1 Advances in industrial vegetable fermentation -- 5.3.2 Advances in other fermentation processes -- 5.4 Recent developments in food fermentation -- 5.4.1 Innovations in traditional or "natural" food fermentation -- 5.4.2 Precision fermentation for production of food products ingredients -- 5.4.3 Fermentation for valorization of food waste -- 5.4.4 Fermentation and the alternative protein trend -- 5.5 Conclusion and future perspectives -- References -- Chapter 6 - Strategies to mitigate protein deficit -- 6.1 Introduction | |
| 505 | 8 | |a 6.2 Protein demand -- 6.3 Sustainability of alternative proteins sources -- 6.3.1 Plant -- 6.3.2 Meat and fish by products -- 6.3.3 Microbial -- 6.3.4 Insects -- 6.3.5 Algae -- 6.3.6 In vitro meat -- 6.4 Alternative protein extraction techniques -- 6.4.1 Acid-based extraction -- 6.4.2 Alkaline-based extraction -- 6.4.3 Enzyme assisted extraction -- 6.4.4 Ultrasound assisted extraction -- 6.4.5 Pulsed electric field assisted extraction -- 6.4.6 Microwave assisted extraction -- 6.5 Key determinants for the acceptance of alternative proteins -- 6.5.1 Food neophobia -- 6.5.2 Disgust -- 6.5.3 Environmental awareness -- 6.5.4 Health consciousness -- 6.5.5 Risk assessment -- 6.5.6 Personal experiences -- 6.5.7 Familiarity -- 6.5.8 Socio demographic factors -- 6.6 Health considerations -- 6.6.1 Digestibility -- 6.6.2 Cytotoxicity -- 6.6.3 Allergenicity -- 6.7 Conclusions -- Acknowledgments -- References -- Chapter 7 - Key technological advances of extrusion processing -- 7.1 Introduction -- 7.2 Research approach -- 7.3 Analysis of material design properties -- 7.3.1 Reaction properties -- 7.3.2 Rheological properties -- 7.4 Analysis of processing conditions -- 7.4.1 Analysis of thermal stress profile -- 7.4.2 Analysis of thermomechanical stress profile and mixing characteristics -- 7.5 Concluding remarks -- References -- Chapter 8 - Key technological advances and industrialization of continuous flow microwave processing for foods and beverages -- 8.1 Introduction -- 8.2 Continuous flow microwave processing prototypes -- 8.2.1 First generation of continuous flow microwave processing technologies -- 8.2.2 Second generation of continuous flow microwave processing technologies -- 8.2.3 Third generation of continuous flow microwave processing technologies -- 8.3 Intellectual property -- 8.4 Conclusions | |
| 505 | 8 | |a References -- Chapter 9 - Update on emerging technologies including novel applications: radio frequency -- 9.1 Introduction -- 9.2 Radio frequency disinfestation of agricultural products -- 9.3 Radio frequency pasteurization of food products -- 9.4 Radio frequency pasteurization of food powders -- 9.5 Radio frequency tempering and thawing of frozen foods -- 9.6 Advantages and disadvantages of radio frequency processing -- 9.7 Mathematical modeling -- 9.8 Conclusions -- References -- Chapter 10 - Recent advances in freezing processes: an overview -- 10.1 Introduction -- 10.2 Noninvasive innovative freezing methods -- 10.2.1 Pressure shift freezing and pressure assisted freezing -- 10.2.2 Static electric and magnetic fields -- impact on phase change and freezing -- 10.2.2.1 Interaction between atoms, molecules, and electric field -- 10.2.3 Possible mechanisms -- 10.2.3.1 Magnetic field assisted freezing -- interaction between atoms, molecules, and magnetic field -- 10.2.4 Microwave (MW) and radio frequency (RF) assisted freezing -- 10.3 Ultrasound assisted freezing -- 10.4 Substances regulating freezing process and final product quality -- 10.5 Chilling, superchilling, and supercooling -- 10.5.1 Chilling applied to foods -- 10.5.2 Impact of superchilling of food products quality -- 10.5.3 Alternative supercooling technology supported by external magnetic and electric fields -- 10.6 Conclusions -- References -- Chapter 11 - Cooling of milk on dairy farms: an application of a novel ice encapsulated storage system in New Zealand -- 11.1 Introduction -- 11.2 Background -- 11.2.1 NZ milk cooling regulations -- 11.2.1.1 NZCP1 Version 5 amendment 2 (old milk cooling standards) -- 11.2.1.2 NZCP1 2017 (new milk cooling standards) -- 11.2.2 Electricity Tariffs -- 11.2.3 Milk cooling operations -- 11.2.3.1 Precooling | |
| 505 | 8 | |a 11.2.3.2 Cooling in storage vat -- 11.3 Options for further cooling of milk -- 11.3.1 Cooling towers -- 11.3.2 Instant chilling -- 11.3.3 Chilled water storage system -- 11.3.3.1 Chilled water storage system installed in Coldstream Downs farm, New Zealand: a case study -- 11.3.4 Ice storage systems -- 11.3.4.1 Ice-on-tube storage system -- 11.3.4.2 Packed bed ice encapsulated -- 11.3.5 Innovative approaches for ice encapsulation -- 11.3.5.1 Packed bed of graphite sphere containing PCM (water) -- 11.3.5.2 Ice slab storage system -- 11.4 Pilot scale ice slab storage system -- 11.4.1 Process description -- 11.4.2 System operation -- 11.4.2.1 Making ice (charging process-night) -- 11.4.2.2 Melting ice (discharging process-milking period) -- 11.4.3 Technical results -- 11.4.4 Cost analysis -- 11.5 Conclusions -- Acknowledgment -- References -- Chapter 12 - Novel drying technologies using electric and electromagnetic fields -- 12.1 Introduction -- 12.2 Microwave and radio frequency drying -- 12.3 Electrohydrodynamic drying -- 12.4 Conclusions and perspectives -- References -- Chapter 13 - Electrostatic spray drying of high oil load emulsions, milk and heat sensitive biomaterials -- 13.1 Introduction -- 13.2 Principles of electrostatic spray drying -- 13.3 Applications of electrostatic spray drying -- 13.3.1 Whole milk, skim milk, and infant milk formulae -- 13.3.2 Colostrum and lactoferrin powders -- 13.3.3 Yoghurt powders -- 13.3.4 Oil encapsulation -- 13.4 Conclusions -- References -- Chapter 14 - Dairy encapsulation systems by atomization-based technology -- 14.1 Introduction -- 14.2 Atomization-based technology for encapsulation -- 14.2.1 Spray drying -- 14.2.2 Spray chilling -- 14.2.3 Fluidized bed coating -- 14.3 Dairy ingredients as wall materials for encapsulation -- 14.3.1 Dairy proteins (casein/whey) | |
| 505 | 8 | |a 14.3.2 Lactose | |
| 700 | 1 | |a Juliano, Pablo |4 edt | |
| 700 | 1 | |a Knoerzer, Kai |d 1976- |0 (DE-588)132295946 |4 edt | |
| 700 | 1 | |a Sellahewa, Jayantha |0 (DE-588)1274767873 |4 edt | |
| 700 | 1 | |a Nguyen, Minh H. |4 edt | |
| 700 | 1 | |a Buckow, Roman |d 1973- |0 (DE-588)132356058 |4 edt | |
| 776 | 0 | 8 | |i Erscheint auch als |a Juliano, Pablo |t Food Engineering Innovations Across the Food Supply Chain |d San Diego : Elsevier Science & Technology,c2021 |n Druck-Ausgabe |z 978-0-12-821292-9 |
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| author2 | Juliano, Pablo Knoerzer, Kai 1976- Sellahewa, Jayantha Nguyen, Minh H. Buckow, Roman 1973- |
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| author_facet | Juliano, Pablo Knoerzer, Kai 1976- Sellahewa, Jayantha Nguyen, Minh H. Buckow, Roman 1973- |
| building | Verbundindex |
| bvnumber | BV048221421 |
| classification_tum | LEB 900 LEB 110 |
| collection | ZDB-30-PQE |
| contents | Front cover -- Half title -- Full title -- Copyright -- Contents -- Contributors -- About the editors -- Preface -- Chapter 1 - Understanding and building resilience in food supply chains -- 1.1 Introduction -- 1.2 The challenges for the supply chains of fresh produce -- 1.3 Quantifying resilience -- 1.4 Methodology -- 1.4.1 The supply chain index -- 1.4.2 Testing resilience empirically -- 1.4.3 Optimizing resilient supply chains -- 1.5 Case study and discussion -- 1.6 Concluding remarks -- References -- Chapter 2 - Sustainable food systems -- 2.1 Introduction -- 2.2 Sustainability of food systems -- 2.2.1 Linear food system issues -- 2.2.2 Definition of sustainable food systems -- 2.2.3 Technoeconomic analysis -- 2.2.4 Life cycle analysis -- 2.3 Features of a sustainable food system -- 2.3.1 Circular economy principles -- 2.3.2 Sustainable agriculture -- 2.3.3 Localized food systems -- 2.3.4 Innovative increased shelf-life products to prevent waste -- 2.3.5 Integrated valorization pathways for food excess and by-products -- 2.4 A "zero-waste" approach for sustainable food systems -- 2.4.1 Transitioning to sustainable food systems -- 2.4.2 System strategies for sustainability -- 2.4.3 Sustainable food processing -- 2.4.4 Sustainable food and beverage initiatives in Australia -- 2.5 The future of sustainable food systems -- Abbreviations -- References -- Chapter 3 - Sustainability of the food supply chain -- energy, water and waste -- 3.1 Introduction -- 3.2 Status of energy conservation -- 3.3 Fresh water demand -- 3.4 Food waste -- 3.5 Life cycle assessment -- 3.6 Process analysis and design -- 3.6.1 Applications to process analysis to energy conservation -- 3.6.2 Applications of process analysis to water conservation -- 3.6.3 Applications to process analysis to waste reduction 3.7 Conclusions and recommendations -- Acknowledgments -- References -- Further reading -- Chapter 4 - Recovery of high-value compounds from food by-products -- 4.1 Introduction -- 4.2 Natural compounds recovered from plant-based by-products -- 4.2.1 Antioxidants -- 4.2.1.1 Vitamin C -- 4.2.1.2 Polyphenols -- 4.2.1.3 Carotenoids -- 4.2.1.4 Vitamin E -- 4.2.1.5 Solanesol -- 4.2.2 Dietary fibers -- 4.2.3 Plant-based proteins -- 4.2.4 Other bioactive compounds -- 4.3 High-value-added compounds from animal-based by-products -- 4.3.1 Bioactive peptides and polysaccharides -- 4.3.2 New trends in recovery of valuable compounds from animal by-products -- 4.3.2.1 New techniques for collagen recovery -- 4.3.2.2 Recovery other proteins from animal by-products -- 4.3.2.3 Recovery valuable compounds from dairy by-products -- 4.4 Antiviral compounds from food by-products -- 4.5 Concluding remarks -- Acknowledgments -- References -- Chapter 5 - Recent developments in fermentation technology: toward the next revolution in food production -- 5.1 Introduction -- 5.2 Fermentation process engineering -- 5.2.1 Introduction -- 5.2.2 Fermentation process design -- 5.2.3 Fermenter design -- 5.2.3.1 Submerged fermenters -- 5.2.3.2 Solid-state fermenters -- 5.3 Industrial food fermentation -- 5.3.1 Advances in industrial vegetable fermentation -- 5.3.2 Advances in other fermentation processes -- 5.4 Recent developments in food fermentation -- 5.4.1 Innovations in traditional or "natural" food fermentation -- 5.4.2 Precision fermentation for production of food products ingredients -- 5.4.3 Fermentation for valorization of food waste -- 5.4.4 Fermentation and the alternative protein trend -- 5.5 Conclusion and future perspectives -- References -- Chapter 6 - Strategies to mitigate protein deficit -- 6.1 Introduction 6.2 Protein demand -- 6.3 Sustainability of alternative proteins sources -- 6.3.1 Plant -- 6.3.2 Meat and fish by products -- 6.3.3 Microbial -- 6.3.4 Insects -- 6.3.5 Algae -- 6.3.6 In vitro meat -- 6.4 Alternative protein extraction techniques -- 6.4.1 Acid-based extraction -- 6.4.2 Alkaline-based extraction -- 6.4.3 Enzyme assisted extraction -- 6.4.4 Ultrasound assisted extraction -- 6.4.5 Pulsed electric field assisted extraction -- 6.4.6 Microwave assisted extraction -- 6.5 Key determinants for the acceptance of alternative proteins -- 6.5.1 Food neophobia -- 6.5.2 Disgust -- 6.5.3 Environmental awareness -- 6.5.4 Health consciousness -- 6.5.5 Risk assessment -- 6.5.6 Personal experiences -- 6.5.7 Familiarity -- 6.5.8 Socio demographic factors -- 6.6 Health considerations -- 6.6.1 Digestibility -- 6.6.2 Cytotoxicity -- 6.6.3 Allergenicity -- 6.7 Conclusions -- Acknowledgments -- References -- Chapter 7 - Key technological advances of extrusion processing -- 7.1 Introduction -- 7.2 Research approach -- 7.3 Analysis of material design properties -- 7.3.1 Reaction properties -- 7.3.2 Rheological properties -- 7.4 Analysis of processing conditions -- 7.4.1 Analysis of thermal stress profile -- 7.4.2 Analysis of thermomechanical stress profile and mixing characteristics -- 7.5 Concluding remarks -- References -- Chapter 8 - Key technological advances and industrialization of continuous flow microwave processing for foods and beverages -- 8.1 Introduction -- 8.2 Continuous flow microwave processing prototypes -- 8.2.1 First generation of continuous flow microwave processing technologies -- 8.2.2 Second generation of continuous flow microwave processing technologies -- 8.2.3 Third generation of continuous flow microwave processing technologies -- 8.3 Intellectual property -- 8.4 Conclusions References -- Chapter 9 - Update on emerging technologies including novel applications: radio frequency -- 9.1 Introduction -- 9.2 Radio frequency disinfestation of agricultural products -- 9.3 Radio frequency pasteurization of food products -- 9.4 Radio frequency pasteurization of food powders -- 9.5 Radio frequency tempering and thawing of frozen foods -- 9.6 Advantages and disadvantages of radio frequency processing -- 9.7 Mathematical modeling -- 9.8 Conclusions -- References -- Chapter 10 - Recent advances in freezing processes: an overview -- 10.1 Introduction -- 10.2 Noninvasive innovative freezing methods -- 10.2.1 Pressure shift freezing and pressure assisted freezing -- 10.2.2 Static electric and magnetic fields -- impact on phase change and freezing -- 10.2.2.1 Interaction between atoms, molecules, and electric field -- 10.2.3 Possible mechanisms -- 10.2.3.1 Magnetic field assisted freezing -- interaction between atoms, molecules, and magnetic field -- 10.2.4 Microwave (MW) and radio frequency (RF) assisted freezing -- 10.3 Ultrasound assisted freezing -- 10.4 Substances regulating freezing process and final product quality -- 10.5 Chilling, superchilling, and supercooling -- 10.5.1 Chilling applied to foods -- 10.5.2 Impact of superchilling of food products quality -- 10.5.3 Alternative supercooling technology supported by external magnetic and electric fields -- 10.6 Conclusions -- References -- Chapter 11 - Cooling of milk on dairy farms: an application of a novel ice encapsulated storage system in New Zealand -- 11.1 Introduction -- 11.2 Background -- 11.2.1 NZ milk cooling regulations -- 11.2.1.1 NZCP1 Version 5 amendment 2 (old milk cooling standards) -- 11.2.1.2 NZCP1 2017 (new milk cooling standards) -- 11.2.2 Electricity Tariffs -- 11.2.3 Milk cooling operations -- 11.2.3.1 Precooling 11.2.3.2 Cooling in storage vat -- 11.3 Options for further cooling of milk -- 11.3.1 Cooling towers -- 11.3.2 Instant chilling -- 11.3.3 Chilled water storage system -- 11.3.3.1 Chilled water storage system installed in Coldstream Downs farm, New Zealand: a case study -- 11.3.4 Ice storage systems -- 11.3.4.1 Ice-on-tube storage system -- 11.3.4.2 Packed bed ice encapsulated -- 11.3.5 Innovative approaches for ice encapsulation -- 11.3.5.1 Packed bed of graphite sphere containing PCM (water) -- 11.3.5.2 Ice slab storage system -- 11.4 Pilot scale ice slab storage system -- 11.4.1 Process description -- 11.4.2 System operation -- 11.4.2.1 Making ice (charging process-night) -- 11.4.2.2 Melting ice (discharging process-milking period) -- 11.4.3 Technical results -- 11.4.4 Cost analysis -- 11.5 Conclusions -- Acknowledgment -- References -- Chapter 12 - Novel drying technologies using electric and electromagnetic fields -- 12.1 Introduction -- 12.2 Microwave and radio frequency drying -- 12.3 Electrohydrodynamic drying -- 12.4 Conclusions and perspectives -- References -- Chapter 13 - Electrostatic spray drying of high oil load emulsions, milk and heat sensitive biomaterials -- 13.1 Introduction -- 13.2 Principles of electrostatic spray drying -- 13.3 Applications of electrostatic spray drying -- 13.3.1 Whole milk, skim milk, and infant milk formulae -- 13.3.2 Colostrum and lactoferrin powders -- 13.3.3 Yoghurt powders -- 13.3.4 Oil encapsulation -- 13.4 Conclusions -- References -- Chapter 14 - Dairy encapsulation systems by atomization-based technology -- 14.1 Introduction -- 14.2 Atomization-based technology for encapsulation -- 14.2.1 Spray drying -- 14.2.2 Spray chilling -- 14.2.3 Fluidized bed coating -- 14.3 Dairy ingredients as wall materials for encapsulation -- 14.3.1 Dairy proteins (casein/whey) 14.3.2 Lactose |
| ctrlnum | (ZDB-30-PQE)EBC6821847 (ZDB-30-PAD)EBC6821847 (ZDB-89-EBL)EBL6821847 (OCoLC)1319630944 (DE-599)BVBBV048221421 |
| dewey-full | 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664 |
| dewey-search | 664 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Lebensmitteltechnologie Wirtschaftswissenschaften |
| discipline_str_mv | Chemie / Pharmazie Lebensmitteltechnologie Wirtschaftswissenschaften |
| format | Electronic eBook |
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Understanding and building resilience in food supply chains -- 1.1 Introduction -- 1.2 The challenges for the supply chains of fresh produce -- 1.3 Quantifying resilience -- 1.4 Methodology -- 1.4.1 The supply chain index -- 1.4.2 Testing resilience empirically -- 1.4.3 Optimizing resilient supply chains -- 1.5 Case study and discussion -- 1.6 Concluding remarks -- References -- Chapter 2 - Sustainable food systems -- 2.1 Introduction -- 2.2 Sustainability of food systems -- 2.2.1 Linear food system issues -- 2.2.2 Definition of sustainable food systems -- 2.2.3 Technoeconomic analysis -- 2.2.4 Life cycle analysis -- 2.3 Features of a sustainable food system -- 2.3.1 Circular economy principles -- 2.3.2 Sustainable agriculture -- 2.3.3 Localized food systems -- 2.3.4 Innovative increased shelf-life products to prevent waste -- 2.3.5 Integrated valorization pathways for food excess and by-products -- 2.4 A "zero-waste" approach for sustainable food systems -- 2.4.1 Transitioning to sustainable food systems -- 2.4.2 System strategies for sustainability -- 2.4.3 Sustainable food processing -- 2.4.4 Sustainable food and beverage initiatives in Australia -- 2.5 The future of sustainable food systems -- Abbreviations -- References -- Chapter 3 - Sustainability of the food supply chain -- energy, water and waste -- 3.1 Introduction -- 3.2 Status of energy conservation -- 3.3 Fresh water demand -- 3.4 Food waste -- 3.5 Life cycle assessment -- 3.6 Process analysis and design -- 3.6.1 Applications to process analysis to energy conservation -- 3.6.2 Applications of process analysis to water conservation -- 3.6.3 Applications to process analysis to waste reduction</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">3.7 Conclusions and recommendations -- Acknowledgments -- References -- Further reading -- Chapter 4 - Recovery of high-value compounds from food by-products -- 4.1 Introduction -- 4.2 Natural compounds recovered from plant-based by-products -- 4.2.1 Antioxidants -- 4.2.1.1 Vitamin C -- 4.2.1.2 Polyphenols -- 4.2.1.3 Carotenoids -- 4.2.1.4 Vitamin E -- 4.2.1.5 Solanesol -- 4.2.2 Dietary fibers -- 4.2.3 Plant-based proteins -- 4.2.4 Other bioactive compounds -- 4.3 High-value-added compounds from animal-based by-products -- 4.3.1 Bioactive peptides and polysaccharides -- 4.3.2 New trends in recovery of valuable compounds from animal by-products -- 4.3.2.1 New techniques for collagen recovery -- 4.3.2.2 Recovery other proteins from animal by-products -- 4.3.2.3 Recovery valuable compounds from dairy by-products -- 4.4 Antiviral compounds from food by-products -- 4.5 Concluding remarks -- Acknowledgments -- References -- Chapter 5 - Recent developments in fermentation technology: toward the next revolution in food production -- 5.1 Introduction -- 5.2 Fermentation process engineering -- 5.2.1 Introduction -- 5.2.2 Fermentation process design -- 5.2.3 Fermenter design -- 5.2.3.1 Submerged fermenters -- 5.2.3.2 Solid-state fermenters -- 5.3 Industrial food fermentation -- 5.3.1 Advances in industrial vegetable fermentation -- 5.3.2 Advances in other fermentation processes -- 5.4 Recent developments in food fermentation -- 5.4.1 Innovations in traditional or "natural" food fermentation -- 5.4.2 Precision fermentation for production of food products ingredients -- 5.4.3 Fermentation for valorization of food waste -- 5.4.4 Fermentation and the alternative protein trend -- 5.5 Conclusion and future perspectives -- References -- Chapter 6 - Strategies to mitigate protein deficit -- 6.1 Introduction</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">6.2 Protein demand -- 6.3 Sustainability of alternative proteins sources -- 6.3.1 Plant -- 6.3.2 Meat and fish by products -- 6.3.3 Microbial -- 6.3.4 Insects -- 6.3.5 Algae -- 6.3.6 In vitro meat -- 6.4 Alternative protein extraction techniques -- 6.4.1 Acid-based extraction -- 6.4.2 Alkaline-based extraction -- 6.4.3 Enzyme assisted extraction -- 6.4.4 Ultrasound assisted extraction -- 6.4.5 Pulsed electric field assisted extraction -- 6.4.6 Microwave assisted extraction -- 6.5 Key determinants for the acceptance of alternative proteins -- 6.5.1 Food neophobia -- 6.5.2 Disgust -- 6.5.3 Environmental awareness -- 6.5.4 Health consciousness -- 6.5.5 Risk assessment -- 6.5.6 Personal experiences -- 6.5.7 Familiarity -- 6.5.8 Socio demographic factors -- 6.6 Health considerations -- 6.6.1 Digestibility -- 6.6.2 Cytotoxicity -- 6.6.3 Allergenicity -- 6.7 Conclusions -- Acknowledgments -- References -- Chapter 7 - Key technological advances of extrusion processing -- 7.1 Introduction -- 7.2 Research approach -- 7.3 Analysis of material design properties -- 7.3.1 Reaction properties -- 7.3.2 Rheological properties -- 7.4 Analysis of processing conditions -- 7.4.1 Analysis of thermal stress profile -- 7.4.2 Analysis of thermomechanical stress profile and mixing characteristics -- 7.5 Concluding remarks -- References -- Chapter 8 - Key technological advances and industrialization of continuous flow microwave processing for foods and beverages -- 8.1 Introduction -- 8.2 Continuous flow microwave processing prototypes -- 8.2.1 First generation of continuous flow microwave processing technologies -- 8.2.2 Second generation of continuous flow microwave processing technologies -- 8.2.3 Third generation of continuous flow microwave processing technologies -- 8.3 Intellectual property -- 8.4 Conclusions</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">References -- Chapter 9 - Update on emerging technologies including novel applications: radio frequency -- 9.1 Introduction -- 9.2 Radio frequency disinfestation of agricultural products -- 9.3 Radio frequency pasteurization of food products -- 9.4 Radio frequency pasteurization of food powders -- 9.5 Radio frequency tempering and thawing of frozen foods -- 9.6 Advantages and disadvantages of radio frequency processing -- 9.7 Mathematical modeling -- 9.8 Conclusions -- References -- Chapter 10 - Recent advances in freezing processes: an overview -- 10.1 Introduction -- 10.2 Noninvasive innovative freezing methods -- 10.2.1 Pressure shift freezing and pressure assisted freezing -- 10.2.2 Static electric and magnetic fields -- impact on phase change and freezing -- 10.2.2.1 Interaction between atoms, molecules, and electric field -- 10.2.3 Possible mechanisms -- 10.2.3.1 Magnetic field assisted freezing -- interaction between atoms, molecules, and magnetic field -- 10.2.4 Microwave (MW) and radio frequency (RF) assisted freezing -- 10.3 Ultrasound assisted freezing -- 10.4 Substances regulating freezing process and final product quality -- 10.5 Chilling, superchilling, and supercooling -- 10.5.1 Chilling applied to foods -- 10.5.2 Impact of superchilling of food products quality -- 10.5.3 Alternative supercooling technology supported by external magnetic and electric fields -- 10.6 Conclusions -- References -- Chapter 11 - Cooling of milk on dairy farms: an application of a novel ice encapsulated storage system in New Zealand -- 11.1 Introduction -- 11.2 Background -- 11.2.1 NZ milk cooling regulations -- 11.2.1.1 NZCP1 Version 5 amendment 2 (old milk cooling standards) -- 11.2.1.2 NZCP1 2017 (new milk cooling standards) -- 11.2.2 Electricity Tariffs -- 11.2.3 Milk cooling operations -- 11.2.3.1 Precooling</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">11.2.3.2 Cooling in storage vat -- 11.3 Options for further cooling of milk -- 11.3.1 Cooling towers -- 11.3.2 Instant chilling -- 11.3.3 Chilled water storage system -- 11.3.3.1 Chilled water storage system installed in Coldstream Downs farm, New Zealand: a case study -- 11.3.4 Ice storage systems -- 11.3.4.1 Ice-on-tube storage system -- 11.3.4.2 Packed bed ice encapsulated -- 11.3.5 Innovative approaches for ice encapsulation -- 11.3.5.1 Packed bed of graphite sphere containing PCM (water) -- 11.3.5.2 Ice slab storage system -- 11.4 Pilot scale ice slab storage system -- 11.4.1 Process description -- 11.4.2 System operation -- 11.4.2.1 Making ice (charging process-night) -- 11.4.2.2 Melting ice (discharging process-milking period) -- 11.4.3 Technical results -- 11.4.4 Cost analysis -- 11.5 Conclusions -- Acknowledgment -- References -- Chapter 12 - Novel drying technologies using electric and electromagnetic fields -- 12.1 Introduction -- 12.2 Microwave and radio frequency drying -- 12.3 Electrohydrodynamic drying -- 12.4 Conclusions and perspectives -- References -- Chapter 13 - Electrostatic spray drying of high oil load emulsions, milk and heat sensitive biomaterials -- 13.1 Introduction -- 13.2 Principles of electrostatic spray drying -- 13.3 Applications of electrostatic spray drying -- 13.3.1 Whole milk, skim milk, and infant milk formulae -- 13.3.2 Colostrum and lactoferrin powders -- 13.3.3 Yoghurt powders -- 13.3.4 Oil encapsulation -- 13.4 Conclusions -- References -- Chapter 14 - Dairy encapsulation systems by atomization-based technology -- 14.1 Introduction -- 14.2 Atomization-based technology for encapsulation -- 14.2.1 Spray drying -- 14.2.2 Spray chilling -- 14.2.3 Fluidized bed coating -- 14.3 Dairy ingredients as wall materials for encapsulation -- 14.3.1 Dairy proteins (casein/whey)</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">14.3.2 Lactose</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Juliano, Pablo</subfield><subfield code="4">edt</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Knoerzer, Kai</subfield><subfield code="d">1976-</subfield><subfield code="0">(DE-588)132295946</subfield><subfield code="4">edt</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Sellahewa, Jayantha</subfield><subfield code="0">(DE-588)1274767873</subfield><subfield code="4">edt</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Nguyen, Minh H.</subfield><subfield code="4">edt</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Buckow, Roman</subfield><subfield code="d">1973-</subfield><subfield code="0">(DE-588)132356058</subfield><subfield code="4">edt</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Erscheint auch als</subfield><subfield code="a">Juliano, Pablo</subfield><subfield code="t">Food Engineering Innovations Across the Food Supply Chain</subfield><subfield code="d">San Diego : Elsevier Science & Technology,c2021</subfield><subfield code="n">Druck-Ausgabe</subfield><subfield code="z">978-0-12-821292-9</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-30-PQE</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-033602158</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://ebookcentral.proquest.com/lib/munchentech/detail.action?docID=6821847</subfield><subfield code="l">TUM01</subfield><subfield code="p">ZDB-30-PQE</subfield><subfield code="q">TUM_PDA_PQE_Kauf</subfield><subfield code="x">Aggregator</subfield><subfield code="3">Volltext</subfield></datafield></record></collection> |
| id | DE-604.BV048221421 |
| illustrated | Not Illustrated |
| index_date | 2024-07-03T19:50:32Z |
| indexdate | 2024-07-10T09:32:25Z |
| institution | BVB |
| isbn | 9780323853590 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-033602158 |
| oclc_num | 1319630944 |
| open_access_boolean | |
| owner | DE-91 DE-BY-TUM |
| owner_facet | DE-91 DE-BY-TUM |
| physical | 1 Online-Ressource (xxxii, 483 Seiten) Illustrationen |
| psigel | ZDB-30-PQE ZDB-30-PQE TUM_PDA_PQE_Kauf |
| publishDate | 2022 |
| publishDateSearch | 2022 |
| publishDateSort | 2022 |
| publisher | Academic Press, an imprint of Elsevier |
| record_format | marc |
| spelling | Food engineering innovations across the food supply chain edited by Pablo Juliano, Kai Knoerzer, Jay Sellahewa, Minh H. Nguyen, Roman Buckow London, United Kingdom ; San Diego, CA, United States ; Cambridge, MA, United States ; Kidlington, Oxford, United Kingdom Academic Press, an imprint of Elsevier 2022 © 2022 1 Online-Ressource (xxxii, 483 Seiten) Illustrationen txt rdacontent c rdamedia cr rdacarrier Front cover -- Half title -- Full title -- Copyright -- Contents -- Contributors -- About the editors -- Preface -- Chapter 1 - Understanding and building resilience in food supply chains -- 1.1 Introduction -- 1.2 The challenges for the supply chains of fresh produce -- 1.3 Quantifying resilience -- 1.4 Methodology -- 1.4.1 The supply chain index -- 1.4.2 Testing resilience empirically -- 1.4.3 Optimizing resilient supply chains -- 1.5 Case study and discussion -- 1.6 Concluding remarks -- References -- Chapter 2 - Sustainable food systems -- 2.1 Introduction -- 2.2 Sustainability of food systems -- 2.2.1 Linear food system issues -- 2.2.2 Definition of sustainable food systems -- 2.2.3 Technoeconomic analysis -- 2.2.4 Life cycle analysis -- 2.3 Features of a sustainable food system -- 2.3.1 Circular economy principles -- 2.3.2 Sustainable agriculture -- 2.3.3 Localized food systems -- 2.3.4 Innovative increased shelf-life products to prevent waste -- 2.3.5 Integrated valorization pathways for food excess and by-products -- 2.4 A "zero-waste" approach for sustainable food systems -- 2.4.1 Transitioning to sustainable food systems -- 2.4.2 System strategies for sustainability -- 2.4.3 Sustainable food processing -- 2.4.4 Sustainable food and beverage initiatives in Australia -- 2.5 The future of sustainable food systems -- Abbreviations -- References -- Chapter 3 - Sustainability of the food supply chain -- energy, water and waste -- 3.1 Introduction -- 3.2 Status of energy conservation -- 3.3 Fresh water demand -- 3.4 Food waste -- 3.5 Life cycle assessment -- 3.6 Process analysis and design -- 3.6.1 Applications to process analysis to energy conservation -- 3.6.2 Applications of process analysis to water conservation -- 3.6.3 Applications to process analysis to waste reduction 3.7 Conclusions and recommendations -- Acknowledgments -- References -- Further reading -- Chapter 4 - Recovery of high-value compounds from food by-products -- 4.1 Introduction -- 4.2 Natural compounds recovered from plant-based by-products -- 4.2.1 Antioxidants -- 4.2.1.1 Vitamin C -- 4.2.1.2 Polyphenols -- 4.2.1.3 Carotenoids -- 4.2.1.4 Vitamin E -- 4.2.1.5 Solanesol -- 4.2.2 Dietary fibers -- 4.2.3 Plant-based proteins -- 4.2.4 Other bioactive compounds -- 4.3 High-value-added compounds from animal-based by-products -- 4.3.1 Bioactive peptides and polysaccharides -- 4.3.2 New trends in recovery of valuable compounds from animal by-products -- 4.3.2.1 New techniques for collagen recovery -- 4.3.2.2 Recovery other proteins from animal by-products -- 4.3.2.3 Recovery valuable compounds from dairy by-products -- 4.4 Antiviral compounds from food by-products -- 4.5 Concluding remarks -- Acknowledgments -- References -- Chapter 5 - Recent developments in fermentation technology: toward the next revolution in food production -- 5.1 Introduction -- 5.2 Fermentation process engineering -- 5.2.1 Introduction -- 5.2.2 Fermentation process design -- 5.2.3 Fermenter design -- 5.2.3.1 Submerged fermenters -- 5.2.3.2 Solid-state fermenters -- 5.3 Industrial food fermentation -- 5.3.1 Advances in industrial vegetable fermentation -- 5.3.2 Advances in other fermentation processes -- 5.4 Recent developments in food fermentation -- 5.4.1 Innovations in traditional or "natural" food fermentation -- 5.4.2 Precision fermentation for production of food products ingredients -- 5.4.3 Fermentation for valorization of food waste -- 5.4.4 Fermentation and the alternative protein trend -- 5.5 Conclusion and future perspectives -- References -- Chapter 6 - Strategies to mitigate protein deficit -- 6.1 Introduction 6.2 Protein demand -- 6.3 Sustainability of alternative proteins sources -- 6.3.1 Plant -- 6.3.2 Meat and fish by products -- 6.3.3 Microbial -- 6.3.4 Insects -- 6.3.5 Algae -- 6.3.6 In vitro meat -- 6.4 Alternative protein extraction techniques -- 6.4.1 Acid-based extraction -- 6.4.2 Alkaline-based extraction -- 6.4.3 Enzyme assisted extraction -- 6.4.4 Ultrasound assisted extraction -- 6.4.5 Pulsed electric field assisted extraction -- 6.4.6 Microwave assisted extraction -- 6.5 Key determinants for the acceptance of alternative proteins -- 6.5.1 Food neophobia -- 6.5.2 Disgust -- 6.5.3 Environmental awareness -- 6.5.4 Health consciousness -- 6.5.5 Risk assessment -- 6.5.6 Personal experiences -- 6.5.7 Familiarity -- 6.5.8 Socio demographic factors -- 6.6 Health considerations -- 6.6.1 Digestibility -- 6.6.2 Cytotoxicity -- 6.6.3 Allergenicity -- 6.7 Conclusions -- Acknowledgments -- References -- Chapter 7 - Key technological advances of extrusion processing -- 7.1 Introduction -- 7.2 Research approach -- 7.3 Analysis of material design properties -- 7.3.1 Reaction properties -- 7.3.2 Rheological properties -- 7.4 Analysis of processing conditions -- 7.4.1 Analysis of thermal stress profile -- 7.4.2 Analysis of thermomechanical stress profile and mixing characteristics -- 7.5 Concluding remarks -- References -- Chapter 8 - Key technological advances and industrialization of continuous flow microwave processing for foods and beverages -- 8.1 Introduction -- 8.2 Continuous flow microwave processing prototypes -- 8.2.1 First generation of continuous flow microwave processing technologies -- 8.2.2 Second generation of continuous flow microwave processing technologies -- 8.2.3 Third generation of continuous flow microwave processing technologies -- 8.3 Intellectual property -- 8.4 Conclusions References -- Chapter 9 - Update on emerging technologies including novel applications: radio frequency -- 9.1 Introduction -- 9.2 Radio frequency disinfestation of agricultural products -- 9.3 Radio frequency pasteurization of food products -- 9.4 Radio frequency pasteurization of food powders -- 9.5 Radio frequency tempering and thawing of frozen foods -- 9.6 Advantages and disadvantages of radio frequency processing -- 9.7 Mathematical modeling -- 9.8 Conclusions -- References -- Chapter 10 - Recent advances in freezing processes: an overview -- 10.1 Introduction -- 10.2 Noninvasive innovative freezing methods -- 10.2.1 Pressure shift freezing and pressure assisted freezing -- 10.2.2 Static electric and magnetic fields -- impact on phase change and freezing -- 10.2.2.1 Interaction between atoms, molecules, and electric field -- 10.2.3 Possible mechanisms -- 10.2.3.1 Magnetic field assisted freezing -- interaction between atoms, molecules, and magnetic field -- 10.2.4 Microwave (MW) and radio frequency (RF) assisted freezing -- 10.3 Ultrasound assisted freezing -- 10.4 Substances regulating freezing process and final product quality -- 10.5 Chilling, superchilling, and supercooling -- 10.5.1 Chilling applied to foods -- 10.5.2 Impact of superchilling of food products quality -- 10.5.3 Alternative supercooling technology supported by external magnetic and electric fields -- 10.6 Conclusions -- References -- Chapter 11 - Cooling of milk on dairy farms: an application of a novel ice encapsulated storage system in New Zealand -- 11.1 Introduction -- 11.2 Background -- 11.2.1 NZ milk cooling regulations -- 11.2.1.1 NZCP1 Version 5 amendment 2 (old milk cooling standards) -- 11.2.1.2 NZCP1 2017 (new milk cooling standards) -- 11.2.2 Electricity Tariffs -- 11.2.3 Milk cooling operations -- 11.2.3.1 Precooling 11.2.3.2 Cooling in storage vat -- 11.3 Options for further cooling of milk -- 11.3.1 Cooling towers -- 11.3.2 Instant chilling -- 11.3.3 Chilled water storage system -- 11.3.3.1 Chilled water storage system installed in Coldstream Downs farm, New Zealand: a case study -- 11.3.4 Ice storage systems -- 11.3.4.1 Ice-on-tube storage system -- 11.3.4.2 Packed bed ice encapsulated -- 11.3.5 Innovative approaches for ice encapsulation -- 11.3.5.1 Packed bed of graphite sphere containing PCM (water) -- 11.3.5.2 Ice slab storage system -- 11.4 Pilot scale ice slab storage system -- 11.4.1 Process description -- 11.4.2 System operation -- 11.4.2.1 Making ice (charging process-night) -- 11.4.2.2 Melting ice (discharging process-milking period) -- 11.4.3 Technical results -- 11.4.4 Cost analysis -- 11.5 Conclusions -- Acknowledgment -- References -- Chapter 12 - Novel drying technologies using electric and electromagnetic fields -- 12.1 Introduction -- 12.2 Microwave and radio frequency drying -- 12.3 Electrohydrodynamic drying -- 12.4 Conclusions and perspectives -- References -- Chapter 13 - Electrostatic spray drying of high oil load emulsions, milk and heat sensitive biomaterials -- 13.1 Introduction -- 13.2 Principles of electrostatic spray drying -- 13.3 Applications of electrostatic spray drying -- 13.3.1 Whole milk, skim milk, and infant milk formulae -- 13.3.2 Colostrum and lactoferrin powders -- 13.3.3 Yoghurt powders -- 13.3.4 Oil encapsulation -- 13.4 Conclusions -- References -- Chapter 14 - Dairy encapsulation systems by atomization-based technology -- 14.1 Introduction -- 14.2 Atomization-based technology for encapsulation -- 14.2.1 Spray drying -- 14.2.2 Spray chilling -- 14.2.3 Fluidized bed coating -- 14.3 Dairy ingredients as wall materials for encapsulation -- 14.3.1 Dairy proteins (casein/whey) 14.3.2 Lactose Juliano, Pablo edt Knoerzer, Kai 1976- (DE-588)132295946 edt Sellahewa, Jayantha (DE-588)1274767873 edt Nguyen, Minh H. edt Buckow, Roman 1973- (DE-588)132356058 edt Erscheint auch als Juliano, Pablo Food Engineering Innovations Across the Food Supply Chain San Diego : Elsevier Science & Technology,c2021 Druck-Ausgabe 978-0-12-821292-9 |
| spellingShingle | Food engineering innovations across the food supply chain Front cover -- Half title -- Full title -- Copyright -- Contents -- Contributors -- About the editors -- Preface -- Chapter 1 - Understanding and building resilience in food supply chains -- 1.1 Introduction -- 1.2 The challenges for the supply chains of fresh produce -- 1.3 Quantifying resilience -- 1.4 Methodology -- 1.4.1 The supply chain index -- 1.4.2 Testing resilience empirically -- 1.4.3 Optimizing resilient supply chains -- 1.5 Case study and discussion -- 1.6 Concluding remarks -- References -- Chapter 2 - Sustainable food systems -- 2.1 Introduction -- 2.2 Sustainability of food systems -- 2.2.1 Linear food system issues -- 2.2.2 Definition of sustainable food systems -- 2.2.3 Technoeconomic analysis -- 2.2.4 Life cycle analysis -- 2.3 Features of a sustainable food system -- 2.3.1 Circular economy principles -- 2.3.2 Sustainable agriculture -- 2.3.3 Localized food systems -- 2.3.4 Innovative increased shelf-life products to prevent waste -- 2.3.5 Integrated valorization pathways for food excess and by-products -- 2.4 A "zero-waste" approach for sustainable food systems -- 2.4.1 Transitioning to sustainable food systems -- 2.4.2 System strategies for sustainability -- 2.4.3 Sustainable food processing -- 2.4.4 Sustainable food and beverage initiatives in Australia -- 2.5 The future of sustainable food systems -- Abbreviations -- References -- Chapter 3 - Sustainability of the food supply chain -- energy, water and waste -- 3.1 Introduction -- 3.2 Status of energy conservation -- 3.3 Fresh water demand -- 3.4 Food waste -- 3.5 Life cycle assessment -- 3.6 Process analysis and design -- 3.6.1 Applications to process analysis to energy conservation -- 3.6.2 Applications of process analysis to water conservation -- 3.6.3 Applications to process analysis to waste reduction 3.7 Conclusions and recommendations -- Acknowledgments -- References -- Further reading -- Chapter 4 - Recovery of high-value compounds from food by-products -- 4.1 Introduction -- 4.2 Natural compounds recovered from plant-based by-products -- 4.2.1 Antioxidants -- 4.2.1.1 Vitamin C -- 4.2.1.2 Polyphenols -- 4.2.1.3 Carotenoids -- 4.2.1.4 Vitamin E -- 4.2.1.5 Solanesol -- 4.2.2 Dietary fibers -- 4.2.3 Plant-based proteins -- 4.2.4 Other bioactive compounds -- 4.3 High-value-added compounds from animal-based by-products -- 4.3.1 Bioactive peptides and polysaccharides -- 4.3.2 New trends in recovery of valuable compounds from animal by-products -- 4.3.2.1 New techniques for collagen recovery -- 4.3.2.2 Recovery other proteins from animal by-products -- 4.3.2.3 Recovery valuable compounds from dairy by-products -- 4.4 Antiviral compounds from food by-products -- 4.5 Concluding remarks -- Acknowledgments -- References -- Chapter 5 - Recent developments in fermentation technology: toward the next revolution in food production -- 5.1 Introduction -- 5.2 Fermentation process engineering -- 5.2.1 Introduction -- 5.2.2 Fermentation process design -- 5.2.3 Fermenter design -- 5.2.3.1 Submerged fermenters -- 5.2.3.2 Solid-state fermenters -- 5.3 Industrial food fermentation -- 5.3.1 Advances in industrial vegetable fermentation -- 5.3.2 Advances in other fermentation processes -- 5.4 Recent developments in food fermentation -- 5.4.1 Innovations in traditional or "natural" food fermentation -- 5.4.2 Precision fermentation for production of food products ingredients -- 5.4.3 Fermentation for valorization of food waste -- 5.4.4 Fermentation and the alternative protein trend -- 5.5 Conclusion and future perspectives -- References -- Chapter 6 - Strategies to mitigate protein deficit -- 6.1 Introduction 6.2 Protein demand -- 6.3 Sustainability of alternative proteins sources -- 6.3.1 Plant -- 6.3.2 Meat and fish by products -- 6.3.3 Microbial -- 6.3.4 Insects -- 6.3.5 Algae -- 6.3.6 In vitro meat -- 6.4 Alternative protein extraction techniques -- 6.4.1 Acid-based extraction -- 6.4.2 Alkaline-based extraction -- 6.4.3 Enzyme assisted extraction -- 6.4.4 Ultrasound assisted extraction -- 6.4.5 Pulsed electric field assisted extraction -- 6.4.6 Microwave assisted extraction -- 6.5 Key determinants for the acceptance of alternative proteins -- 6.5.1 Food neophobia -- 6.5.2 Disgust -- 6.5.3 Environmental awareness -- 6.5.4 Health consciousness -- 6.5.5 Risk assessment -- 6.5.6 Personal experiences -- 6.5.7 Familiarity -- 6.5.8 Socio demographic factors -- 6.6 Health considerations -- 6.6.1 Digestibility -- 6.6.2 Cytotoxicity -- 6.6.3 Allergenicity -- 6.7 Conclusions -- Acknowledgments -- References -- Chapter 7 - Key technological advances of extrusion processing -- 7.1 Introduction -- 7.2 Research approach -- 7.3 Analysis of material design properties -- 7.3.1 Reaction properties -- 7.3.2 Rheological properties -- 7.4 Analysis of processing conditions -- 7.4.1 Analysis of thermal stress profile -- 7.4.2 Analysis of thermomechanical stress profile and mixing characteristics -- 7.5 Concluding remarks -- References -- Chapter 8 - Key technological advances and industrialization of continuous flow microwave processing for foods and beverages -- 8.1 Introduction -- 8.2 Continuous flow microwave processing prototypes -- 8.2.1 First generation of continuous flow microwave processing technologies -- 8.2.2 Second generation of continuous flow microwave processing technologies -- 8.2.3 Third generation of continuous flow microwave processing technologies -- 8.3 Intellectual property -- 8.4 Conclusions References -- Chapter 9 - Update on emerging technologies including novel applications: radio frequency -- 9.1 Introduction -- 9.2 Radio frequency disinfestation of agricultural products -- 9.3 Radio frequency pasteurization of food products -- 9.4 Radio frequency pasteurization of food powders -- 9.5 Radio frequency tempering and thawing of frozen foods -- 9.6 Advantages and disadvantages of radio frequency processing -- 9.7 Mathematical modeling -- 9.8 Conclusions -- References -- Chapter 10 - Recent advances in freezing processes: an overview -- 10.1 Introduction -- 10.2 Noninvasive innovative freezing methods -- 10.2.1 Pressure shift freezing and pressure assisted freezing -- 10.2.2 Static electric and magnetic fields -- impact on phase change and freezing -- 10.2.2.1 Interaction between atoms, molecules, and electric field -- 10.2.3 Possible mechanisms -- 10.2.3.1 Magnetic field assisted freezing -- interaction between atoms, molecules, and magnetic field -- 10.2.4 Microwave (MW) and radio frequency (RF) assisted freezing -- 10.3 Ultrasound assisted freezing -- 10.4 Substances regulating freezing process and final product quality -- 10.5 Chilling, superchilling, and supercooling -- 10.5.1 Chilling applied to foods -- 10.5.2 Impact of superchilling of food products quality -- 10.5.3 Alternative supercooling technology supported by external magnetic and electric fields -- 10.6 Conclusions -- References -- Chapter 11 - Cooling of milk on dairy farms: an application of a novel ice encapsulated storage system in New Zealand -- 11.1 Introduction -- 11.2 Background -- 11.2.1 NZ milk cooling regulations -- 11.2.1.1 NZCP1 Version 5 amendment 2 (old milk cooling standards) -- 11.2.1.2 NZCP1 2017 (new milk cooling standards) -- 11.2.2 Electricity Tariffs -- 11.2.3 Milk cooling operations -- 11.2.3.1 Precooling 11.2.3.2 Cooling in storage vat -- 11.3 Options for further cooling of milk -- 11.3.1 Cooling towers -- 11.3.2 Instant chilling -- 11.3.3 Chilled water storage system -- 11.3.3.1 Chilled water storage system installed in Coldstream Downs farm, New Zealand: a case study -- 11.3.4 Ice storage systems -- 11.3.4.1 Ice-on-tube storage system -- 11.3.4.2 Packed bed ice encapsulated -- 11.3.5 Innovative approaches for ice encapsulation -- 11.3.5.1 Packed bed of graphite sphere containing PCM (water) -- 11.3.5.2 Ice slab storage system -- 11.4 Pilot scale ice slab storage system -- 11.4.1 Process description -- 11.4.2 System operation -- 11.4.2.1 Making ice (charging process-night) -- 11.4.2.2 Melting ice (discharging process-milking period) -- 11.4.3 Technical results -- 11.4.4 Cost analysis -- 11.5 Conclusions -- Acknowledgment -- References -- Chapter 12 - Novel drying technologies using electric and electromagnetic fields -- 12.1 Introduction -- 12.2 Microwave and radio frequency drying -- 12.3 Electrohydrodynamic drying -- 12.4 Conclusions and perspectives -- References -- Chapter 13 - Electrostatic spray drying of high oil load emulsions, milk and heat sensitive biomaterials -- 13.1 Introduction -- 13.2 Principles of electrostatic spray drying -- 13.3 Applications of electrostatic spray drying -- 13.3.1 Whole milk, skim milk, and infant milk formulae -- 13.3.2 Colostrum and lactoferrin powders -- 13.3.3 Yoghurt powders -- 13.3.4 Oil encapsulation -- 13.4 Conclusions -- References -- Chapter 14 - Dairy encapsulation systems by atomization-based technology -- 14.1 Introduction -- 14.2 Atomization-based technology for encapsulation -- 14.2.1 Spray drying -- 14.2.2 Spray chilling -- 14.2.3 Fluidized bed coating -- 14.3 Dairy ingredients as wall materials for encapsulation -- 14.3.1 Dairy proteins (casein/whey) 14.3.2 Lactose |
| title | Food engineering innovations across the food supply chain |
| title_auth | Food engineering innovations across the food supply chain |
| title_exact_search | Food engineering innovations across the food supply chain |
| title_exact_search_txtP | Food engineering innovations across the food supply chain |
| title_full | Food engineering innovations across the food supply chain edited by Pablo Juliano, Kai Knoerzer, Jay Sellahewa, Minh H. Nguyen, Roman Buckow |
| title_fullStr | Food engineering innovations across the food supply chain edited by Pablo Juliano, Kai Knoerzer, Jay Sellahewa, Minh H. Nguyen, Roman Buckow |
| title_full_unstemmed | Food engineering innovations across the food supply chain edited by Pablo Juliano, Kai Knoerzer, Jay Sellahewa, Minh H. Nguyen, Roman Buckow |
| title_short | Food engineering innovations across the food supply chain |
| title_sort | food engineering innovations across the food supply chain |
| work_keys_str_mv | AT julianopablo foodengineeringinnovationsacrossthefoodsupplychain AT knoerzerkai foodengineeringinnovationsacrossthefoodsupplychain AT sellahewajayantha foodengineeringinnovationsacrossthefoodsupplychain AT nguyenminhh foodengineeringinnovationsacrossthefoodsupplychain AT buckowroman foodengineeringinnovationsacrossthefoodsupplychain |