Fan xuetong food irradiation research and technology

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Fan Xuetong Food Irradiation Research and Technology

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33815206

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The benefits of food irradiation to the public health have been described extensively by organizations such as the Centers for Disease Control and Prevention in the USA and the World Health Organization. The American Medical Association and the American Dietetic Association have both endorsed the irradiation process. Yet the potential health benefits of irradiation are unknown to many consumers and food industry representatives who are wary of irradiated foods due to myth-information from “consumer-advocate” groups. This updated second edition of Food Irradiation Research and Technology reviews the latest developments in irradiation technologies as they are applied to meat, seafood fish, fruits, vegetables and nuts. Experts from industry, government, and academia define the basic principles and public health benefits of irradiation. New chapters in this edition address irradiation chemistry, including furan formation due to irradiation, irradiation of packaging materials, processing irradiation technologies and parameters, and ready-to-eat meat products. Coverage of safety and quality of fresh fruits and vegetables, phytosanitary applications and consumer acceptance has been expanded to address recent interest and development. The book is designed to appeal to a broad readership: industry food scientists involved in the processing of meat and fish, fruits and vegetables; food microbiologists and radiation processing specialists; and government and industry representatives involved in the import and export of food commodities.

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Grandison Alistair S. Food Processing Handbook

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Артикул:

33816366

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The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes – physical, chemical, microbiological and organoleptic – that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: «This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods.» Journal of Dairy Technology, August 2008 «This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth.» CHOICE, September 2006

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Kristiina Jokinen Constructive Dialogue Modelling. Speech Interaction and Rational Agents

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Артикул:

31227193

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Dialogue management technology has developed rapidly over the years resulting in real-time applications like telephony directories, timetable enquiries, and in-car applications. However, the current technology is still largely based on models that use rigid command language type interactions, and the users need to adapt their human communication strategies to the needs of the technology. As an increasing number of interactive ubiquitous applications will appear, challenges for interaction technology concern especially natural, more human-friendly communication. Recent research has focused on developing speech-based interactive systems that aim to increase the system’s communicative competence. By including aspects of interaction beyond simple speech recognition and question-answer based interaction, applications with more conversational interfaces have become possible. New dialogue management technology needs to address the challenges in human-technology interaction, so that smart environments should not only enable user-controlled command interfaces but equip applications with a capability that affords easy and friendly interactions with the user. Dialogue Modelling: Speech Interaction and Rational Agents provides an overview of the current dialogue technology and research trends in spoken dialogue systems, presenting a coherent perspective of AI-based cooperative interaction management. The book complements existing research regarding human-computer interfaces, speech and language technology, and communication studies in general, bringing different view-points together and integrating them into a single point of reference. Constructive Dialogue Modelling: Presents a guide to spoken dialogue technology and current research trends. Provides an overview of human factors in dialogue systems and delivers a new metaphor for human-computer interaction and computer as agent. Explains the architecture of dialogue systems using examples from systems such as Interact and DUMAS Offers a comprehensive overview of original research into the new trends in speech dialogue technology in light of innovations such as ubiquitous computing. This book will provide essential reading for industrial designers and interface engineers, university researchers and teachers, computer scientists, human communication researchers, speech and language technologists, cognitive engineers/cognitive scientists, as well as social and media researchers, and psychologists. Advanced students and researchers in computer science, speech and language technologies, psychology and communication research will find this text of interest.

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Kinji Mori Concept-Oriented Research and Development in Information Technology

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Артикул:

31238697

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A pioneering, concept-oriented research and development approach improves business results in technology-driven industries With contributions from IT, systems, and operations experts from around the globe, this book sets forth a tested and proven, concept-oriented R&D approach that far surpasses the results of conventional R&D. The authors explain how to create a clear concept, then build upon that concept by developing a chain of technologies and target markets in order to create, sustain, and grow successful business operations. Real-world examples and case studies from IBM and Hitachi illustrate how the concept-oriented approach can be applied to IT and other technology-driven industries anywhere in the world. Concept-Oriented Research and Development in Information Technology sheds new light on the complex relationships between concept, technology and market, explaining how all of these elements are enhanced with a concept-oriented R&D approach. Throughout the book, readers will learn a variety of innovative perspectives and methods for concept creation, technology innovation, and market cultivation. Part I, Introduction, makes the case for a paradigm shift in R&D from a conventional approach to a concept-oriented one. Part II, Concept Creation, liffers four perspectives on the application of the concept-oriented approach. Part III, Fusion of Technologies, illustrates the need to fuse technologies to accommodate rapidly changing and unpredictable demands on business infrastructure. Part IV, Glocalization of Technologies, explains why businesses need to diversify globally, yet remain in tune with local markets. Part V, Conclusions and Future Directions, explores the potential of the concept-oriented approach to evolve with the changing needs of business and R&D. Concept-Oriented Research and Development in Information Technology helps students and professionals in IT, engineering, systems, and operations approach R&D in new ways that lead to better technologies and better businesses.

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Alejandro Cifuentes Foodomics. Advanced Mass Spectrometry in Modern Food Science and Nutrition

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31222665

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Provides the latest «-omics» tools to advance the study of food and nutrition The rapidly emerging field of foodomics examines food and nutrition by applying advanced «-omics» technologies in order to improve people's health, well-being, and knowledge. Using tools from genomics, transcriptomics, epigenomics, proteomics, and metabolomics, foodomics offers researchers new analytical approaches to solve a myriad of current challenges in food and nutrition science. This book presents the fundamentals of foodomics, exploring the use of advanced mass spectrometry techniques in food science and nutrition in the post-genomic era. The first chapter of the book offers an overview of foodomics principles and applications. Next, the book covers: Modern instruments and methods of proteomics, including the study and characterization of food quality, antioxidant food supplements, and food allergens Advanced mass spectrometry-based methods to study transgenic foods and the microbial metabolome Mass spectrometry-based metabolomics in nutrition and health research Foodomics' impact on our current understanding of micronutrients (phenolic compounds and folates), optimal nutrition, and personalized nutrition and diet related diseases Principles and practices of lipidomics and green foodomics Use of chemometrics in mass spectrometry and foodomics The final chapter of Foodomics explores the potential of systems biology approaches in food and nutrition research. All the chapters conclude with references to the primary literature, enabling readers to explore individual topics in greater depth. With contributions from a team of leading pioneers in foodomics, this book enables students and professionals in food science and nutrition to take advantage of the latest tools to advance their research and open up new areas of food and nutrition investigation.

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Kilara Arun Dairy Ingredients for Food Processing

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Артикул:

33814886

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The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume. It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients. Special features: Contemporary description of dairy ingredients commonly used in food processing operations Focus on applications of dairy ingredients in various food products Aimed at food professionals in R&D, QA/QC, manufacturing and management World-wide expertise from over 20 noted experts in academe and industry

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Charter Edward Functional Food Product Development

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Артикул:

33823998

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According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for commercialization, and this book provides a much-needed review of important opportunities for new products, written by authors with in-depth knowledge of as yet unfulfilled health-related needs. This book addresses functional food product development from a number of perspectives: the process itself; health research that may provide opportunities; idea creation; regulation; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, this book presents practical information for use in functional food product development. It is an essential resource for practitioners in functional food companies and food technology centres and is also of interest to researchers and students of food science. Key features: A comprehensive review of the latest opportunities in this commercially important sector of the food industry Includes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children. New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation. Includes chapters on product design and the use of functional ingredients such as antioxidants, probiotics and prebiotics as well as functional ingredients from plant and dairy sources Specific examples of taking products to market are provided in the form of case studies e.g. microalgae functional ingredients Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi)

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