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This e-book aims to compile advances in the area of food manufacturing including packaging to address issues of food safety, quality, fraud, and how these processes (new or old) could affect the organoleptic characteristics of foods, with the aim to promote consumers’ satisfaction. Moreover, food supply issues are explored. New and improved technologies are employed in the area of food manufacturing to address consumer needs in terms of quality and safety. The issues of research and development should be taken into account seriously before launching a new product onto the market. Finally, food fraud and authenticity are very important issues, and the food industry should focus on addressing them.

Technology: general issues --- redox potential --- color transfer --- beef juice --- beef meat --- eugenol --- encapsulation --- whey protein-maltodextrin conjugates --- chitosan --- olive oil --- cv. Lianolia Kerkyras --- cv. Koroneiki --- fatty acid methyl esters --- sterols --- authenticity --- quality --- LAB --- Bifidobacterium --- BLS --- fruits --- vegetables --- Oregano honey --- costeño-type cheese --- sodium chloride --- texture --- rheology --- microstructure. --- boba milk tea --- calcium alginate ball --- preparation method --- shelf life --- inventory --- new retailing --- baking industrial --- food supply chain coordination --- Two-stage production system --- corporate social responsibility --- supply chain --- dairy industry --- social charity --- Vietnam --- dry --- efficiency --- energy --- kiwifruit --- ultrasound --- edible coating --- nanoemulsion --- guaiacol peroxidase --- anthocyanins --- phenylalanine ammonia-lyase --- chub mackerel --- smoking treatment --- sensory analysis --- physiochemical characteristics --- microbiological quality --- biochemical analysis --- HMR --- pen shell --- squid meat --- superheated steam --- high-frequency defrosting --- cassava chips --- physicochemical properties --- MALDI-TOF --- applications --- food --- fraud --- adulteration --- redox potential --- color transfer --- beef juice --- beef meat --- eugenol --- encapsulation --- whey protein-maltodextrin conjugates --- chitosan --- olive oil --- cv. Lianolia Kerkyras --- cv. Koroneiki --- fatty acid methyl esters --- sterols --- authenticity --- quality --- LAB --- Bifidobacterium --- BLS --- fruits --- vegetables --- Oregano honey --- costeño-type cheese --- sodium chloride --- texture --- rheology --- microstructure. --- boba milk tea --- calcium alginate ball --- preparation method --- shelf life --- inventory --- new retailing --- baking industrial --- food supply chain coordination --- Two-stage production system --- corporate social responsibility --- supply chain --- dairy industry --- social charity --- Vietnam --- dry --- efficiency --- energy --- kiwifruit --- ultrasound --- edible coating --- nanoemulsion --- guaiacol peroxidase --- anthocyanins --- phenylalanine ammonia-lyase --- chub mackerel --- smoking treatment --- sensory analysis --- physiochemical characteristics --- microbiological quality --- biochemical analysis --- HMR --- pen shell --- squid meat --- superheated steam --- high-frequency defrosting --- cassava chips --- physicochemical properties --- MALDI-TOF --- applications --- food --- fraud --- adulteration

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This book is a printed edition of the Special Issue Recent Advances in Water Management: Saving, Treatment and Reuse that was published in Water

anaerobic processes --- risk assessment --- B. adusta --- environmental education --- foreign countries --- ornamental plants --- filter media --- Pb(II) --- passive treatment systems --- lignin --- oxygen injection --- water treatment --- guidelines --- microbiological quality --- membrane technology --- contaminated sites --- pulp-and-paper-mill c --- milk production --- wastewater --- efficiency --- forest waste --- vertical flow --- emerging contaminant --- decomposition analysis --- active sites --- water --- sustainability --- water treatment technology --- adsorption thermodynamic --- surface water --- agricultural occupations --- zeolite --- conservation --- trickling filter --- hydrogen sulfide --- nitrification --- organic matter --- constructed wetlands --- sewerage --- water recycling --- treated wastewater reuse --- advanced oxidation processes (AOPs) --- odor control --- anammox bacteria --- wastewater treatment --- ferrous iron --- combined sewer --- surveys --- occurrence --- denitrification --- research and development strategy --- carbamazepine toxicity --- global patent data --- activated carbon adsorption --- China --- food industry --- COD --- palm mulch --- ferrous sulfide --- nano illite/smectite clay --- pharmaceuticals --- footprint --- conventional treatment processes --- anticorrosive agent --- pumping mains --- adsorption kinetics --- swine wastewater --- P. crysosporium --- micropollutant removal --- tezontle --- delignification --- partitioning --- white rot fungi --- river --- anaerobic digester --- benzotriazole

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The analysis of food and food by-products is a particularly important topic dealing with the development and application of various analytical procedures and methods determining the properties and safety of food and food constituents. It is an important tool not only for defining food quality but also for supporting the investigation of new food products and technologies. The continuous development of methodology and access to modern research equipment enable detailed research on the composition, structure, physicochemical properties, thermal characteristics, and stability of food products and, recently, also byproducts of the food industry, which are potentially a source of bioactive compounds and currently present little commercial value and are mostly disposed of as an industrial waste. It is imperative to identify the properties and potential applications of food by-products, which would fit in with current trends in circular ecology. Taking the aforementioned reasons into account, it is important to present procedures and instrumental analytical techniques and methods commonly used to analyze food and food processing byproducts and to discuss their application in food research to detect and characterize specific food components of significance to food science and technology, such as lipids, proteins, and carbohydrates.

Research & information: general --- Biology, life sciences --- lycopene --- optical system --- colorimeter --- spectroscopy --- images --- HPLC --- fruit gel --- aeration --- drying --- sorption isotherms --- glass transition --- maltodextrin --- raw meat cat diet --- essential fatty acids --- fatty acids profile --- fatty acids distribution --- oxidative stability --- traditional sausages --- chemical composition --- near infrared reflectance (NIR) spectroscopy --- calibration --- validation --- Yarrowia lipolytica --- microbial lipids --- phosphorus limitation --- nitrogen limitation --- cider --- dry hopping --- gas chromatography --- mass spectrometry --- solid phase microextraction --- volatiles --- clove buds --- juniper berries --- lemon peels --- fatty acid composition --- GC–MS --- GC–TOF–MS --- cream --- fermentation --- glass transition temperature --- freeze-dried strawberries --- milk and dark chocolate --- MDSC --- berry fruit by-products --- alternative extraction methods --- waste management --- green extraction --- PEF-assisted extraction --- ultrasound-assisted extraction --- edible functional oils --- food identity --- phytochemicals’ profile --- gas- and liquid chromatography --- chemometrics --- metabolomics --- gamma-decalactone --- separation --- solvent extraction --- hydrodistillation --- adsorption --- Amberlite XAD-4 --- amaranth oil --- quinoa oil --- DSC --- Rancimat --- pork loin --- sous vide --- physicochemical properties --- microbiological quality --- sensory quality --- n/a --- GC-MS --- GC-TOF-MS --- phytochemicals' profile

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This e-book aims to compile advances in the area of food manufacturing including packaging to address issues of food safety, quality, fraud, and how these processes (new or old) could affect the organoleptic characteristics of foods, with the aim to promote consumers’ satisfaction. Moreover, food supply issues are explored. New and improved technologies are employed in the area of food manufacturing to address consumer needs in terms of quality and safety. The issues of research and development should be taken into account seriously before launching a new product onto the market. Finally, food fraud and authenticity are very important issues, and the food industry should focus on addressing them.

Technology: general issues --- redox potential --- color transfer --- beef juice --- beef meat --- eugenol --- encapsulation --- whey protein–maltodextrin conjugates --- chitosan --- olive oil --- cv. Lianolia Kerkyras --- cv. Koroneiki --- fatty acid methyl esters --- sterols --- authenticity --- quality --- LAB --- Bifidobacterium --- BLS --- fruits --- vegetables --- Oregano honey --- costeño-type cheese --- sodium chloride --- texture --- rheology --- microstructure. --- boba milk tea --- calcium alginate ball --- preparation method --- shelf life --- inventory --- new retailing --- baking industrial --- food supply chain coordination --- Two-stage production system --- corporate social responsibility --- supply chain --- dairy industry --- social charity --- Vietnam --- dry --- efficiency --- energy --- kiwifruit --- ultrasound --- edible coating --- nanoemulsion --- guaiacol peroxidase --- anthocyanins --- phenylalanine ammonia-lyase --- chub mackerel --- smoking treatment --- sensory analysis --- physiochemical characteristics --- microbiological quality --- biochemical analysis --- HMR --- pen shell --- squid meat --- superheated steam --- high-frequency defrosting --- cassava chips --- physicochemical properties --- MALDI-TOF --- applications --- food --- fraud --- adulteration --- n/a --- whey protein-maltodextrin conjugates --- costeño-type cheese

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

This e-book aims to compile advances in the area of food manufacturing including packaging to address issues of food safety, quality, fraud, and how these processes (new or old) could affect the organoleptic characteristics of foods, with the aim to promote consumers’ satisfaction. Moreover, food supply issues are explored. New and improved technologies are employed in the area of food manufacturing to address consumer needs in terms of quality and safety. The issues of research and development should be taken into account seriously before launching a new product onto the market. Finally, food fraud and authenticity are very important issues, and the food industry should focus on addressing them.

redox potential --- color transfer --- beef juice --- beef meat --- eugenol --- encapsulation --- whey protein–maltodextrin conjugates --- chitosan --- olive oil --- cv. Lianolia Kerkyras --- cv. Koroneiki --- fatty acid methyl esters --- sterols --- authenticity --- quality --- LAB --- Bifidobacterium --- BLS --- fruits --- vegetables --- Oregano honey --- costeño-type cheese --- sodium chloride --- texture --- rheology --- microstructure. --- boba milk tea --- calcium alginate ball --- preparation method --- shelf life --- inventory --- new retailing --- baking industrial --- food supply chain coordination --- Two-stage production system --- corporate social responsibility --- supply chain --- dairy industry --- social charity --- Vietnam --- dry --- efficiency --- energy --- kiwifruit --- ultrasound --- edible coating --- nanoemulsion --- guaiacol peroxidase --- anthocyanins --- phenylalanine ammonia-lyase --- chub mackerel --- smoking treatment --- sensory analysis --- physiochemical characteristics --- microbiological quality --- biochemical analysis --- HMR --- pen shell --- squid meat --- superheated steam --- high-frequency defrosting --- cassava chips --- physicochemical properties --- MALDI-TOF --- applications --- food --- fraud --- adulteration --- n/a --- whey protein-maltodextrin conjugates --- costeño-type cheese