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Food formulation : novel ingredients and processing techniques / / edited by Shivani Pathania, Brijesh K. Tiwari
Food formulation : novel ingredients and processing techniques / / edited by Shivani Pathania, Brijesh K. Tiwari
Pubbl/distr/stampa Hoboken, New Jersey ; ; West Sussex, England : , : Wiley Blackwell, , [2021]
Descrizione fisica 1 online resource (xiii, 314 pages) : illustrations
Disciplina 363.1926
Collana IFST advances in food science
Soggetto topico Food adulteration and inspection
Soggetto genere / forma Electronic books.
ISBN 1-119-61524-0
1-119-61476-7
1-119-61475-9
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Cover -- Title Page -- Copyright Page -- Contents -- List of Contributors -- Preface -- Chapter 1 Food Formulation and Product Development -- Summary -- 1.1 Introduction -- 1.2 New Product Development -- 1.3 Challenges in Food Formulations -- 1.4 Relevance of the Book and Objectives -- 1.5 Conclusions -- Chapter 2 Smart Functional Ingredients -- Summary -- 2.1 Introduction -- 2.2 Smart Protein Ingredients -- 2.2.1 Novel Sources of Proteins of Plant Origin -- 2.2.2 Aquatic Photosynthetic Organisms as Novel Sources of Protein -- 2.2.3 By-products of Plant Origin as Renewable Protein Sources -- 2.2.4 Novel Sources of Protein of Animal Origin: Insects -- 2.2.5 Novel Sources of Proteins of Microbiological Origin: Single‐cell Protein -- 2.3 Smart Carbohydrate Ingredients -- 2.3.1 Alternative Plants as Novel Sources of Polysaccharides -- 2.3.2 By-products as a Renewable Polysaccharide Source -- 2.3.3 Edible Mushrooms as a Source of Polysaccharides -- 2.4 Conclusion and Future Considerations -- Acknowledgement -- References -- Chapter 3 Healthy Ingredients -- Summary -- 3.1 Introduction -- 3.2 Need for Healthy Ingredients -- 3.3 Salt Replacers -- 3.4 Sugar Replacers -- 3.5 Phosphate Replacers -- 3.6 Bioactives -- 3.7 Peptides -- 3.8 Conclusions and Future Trends -- References -- Chapter 4 Macromolecules Interactions in Food Formulations -- Summary -- 4.1 Introduction -- 4.2 Role of Macromolecular Interactions -- 4.3 Types of Macromolecular Interactions -- 4.3.1 Protein-Protein Interactions -- 4.3.2 Protein-Polysaccharide Interactions -- 4.3.3 Protein-Lipid Interactions -- 4.3.4 Protein-Water Interactions -- 4.3.5 Polysaccharide-Lipid Interactions -- 4.3.6 Polysaccharide-Protein-Lipid Interactions -- 4.4 Role of Macromolecular Interactions in Various Food Products -- 4.4.1 Cereal Products -- 4.4.2 Meat Products -- 4.4.3 Dairy Products -- 4.5 Conclusions.
References -- Chapter 5 Effect of Ingredient Interactions on Techno-Functional Properties -- Summary -- 5.1 Introduction -- 5.2 Effect of Food Formulation on Structural Properties -- 5.2.1 Effect on Microstructure -- 5.2.2 Effect on Particle Size Distribution -- 5.2.3 Effect on Textural Attributes -- 5.3 Effect of Food Formulation on Functional Properties -- 5.3.1 Emulsification Behaviour -- 5.3.2 Water Absorption Behaviour -- 5.3.3 Solubility -- 5.3.4 Water Holding Capacity -- 5.3.5 Viscosity -- 5.3.6 Gelation -- 5.3.7 Foaming and Foam Stability -- 5.4 Effect of Food Formulation on Flavour -- 5.5 Conclusions -- References -- Chapter 6 3D Printing -- 6.1 Introduction -- 6.2 A Brief History of 3D Food Printing -- 6.3 Principle and Application -- 6.4 3D Printed Food Products -- 6.4.1 Fruits, Vegetables, and Legumes -- 6.4.2 Cereals and Grains -- 6.4.3 Meat, Fish, and Seafood Products -- 6.4.4 Dairy Products and Derivatives -- 6.4.5 Confectionery and Desserts -- 6.4.6 Alternative Ingredients and End-Products -- 6.5 Scalability and Future Outlook -- 6.6 Conclusion -- References -- Chapter 7 Encapsulation Technologies Applied to Food Processing -- Summary -- 7.1 Introduction -- 7.2 Encapsulation Techniques -- 7.2.1 Coacervation -- 7.2.2 Co-Crystallization -- 7.2.3 Spray Drying -- 7.2.4 Spray Freeze Drying -- 7.2.5 Emulsions -- 7.2.6 Liposomes -- 7.2.7 Niosomes -- 7.2.8 Inclusion Complexation -- 7.3 Applications in the Food Industry -- 7.3.1 Aromatic and Volatile Compounds -- 7.3.2 Vitamins -- 7.3.3 Polyphenols -- 7.3.4 Peptides, Proteins, and Hydrolysates -- 7.3.5 Enzymes -- 7.3.6 Lipids -- 7.4 Factors Affecting Releasing Kinetics -- 7.5 Conclusions -- References -- Chapter 8 Advances in Extrusion Technologies -- Summary -- 8.1 Introduction -- 8.2 History and State of the Art -- 8.2.1 Process/Working -- 8.3 Application of Extrusion Technology.
8.4 Recent Advances in Extrusion Process -- 8.5 Effect of Processing Conditions on Food Formulation -- 8.6 Conclusions -- References -- Chapter 9 Thermal Processing Technologies -- Summary -- 9.1 Introduction -- 9.2 Conventional Thermal Processing Technologies -- 9.2.1 Effect of Thermal Treatments on Polyphenols -- 9.2.2 Effect of Thermal Treatments on Carotenoids -- 9.2.3 Effect of Thermal Treatments on Vitamins -- 9.3 Novel Thermal Technologies -- 9.3.1 Ohmic Heating -- 9.3.2 Microwave Processing -- 9.4 Conclusions -- Acknowledgements -- Conflict of Interests -- References -- Chapter 10 Non-thermal Processing Technologies: High Pressure Processing and Others -- 10.1 Introduction -- 10.2 Non-thermal Technologies -- 10.2.1 High Pressure Processing -- 10.2.2 Pulsed Electric Field -- 10.2.3 Ultrasound Technologies -- 10.3 Conclusions and Future Studies -- Acknowledgements -- References -- Chapter 11 Formulation for Food Intolerance -- Summary -- 11.1 Introduction -- 11.2 Celiac Disease -- 11.3 Celiac Disease Food Formulations, Technology, and Quality -- 11.3.1 Food Formulation: Gluten Replacement and Fortification with Functional Ingredients -- 11.3.2 Novel Food Technology Application -- 11.3.3 The Medical Treatments -- 11.4 Lactose Intolerance -- 11.5 Lactose-Free Food Formulations, Technology, and Quality -- 11.6 Formulations for Other Food Intolerances -- 11.7 Conclusions -- References -- Chapter 12 Prebiotic and Probiotic Food Formulations -- Summary -- 12.1 Introduction -- 12.2 Need for Probiotics and Prebiotics -- 12.3 Probiotic Food Formulations -- 12.3.1 Dairy-Based Probiotic Foods -- 12.3.2 Non-dairy Based Probiotic Products -- 12.4 Prebiotic Food Formulations -- 12.5 Functional Properties -- 12.6 Health Effects -- 12.6.1 Reduced Risk of Lactose Intolerance -- 12.6.2 Antimicrobial Properties -- 12.6.3 Anticarcinogenic Properties.
12.6.4 Immunomodulatory Activities -- 12.6.5 Prevention of Cardiovascular Disease -- 12.6.6 Urogenital Tract Infection (UTI) -- 12.6.7 Enhancement of SCFA Production -- 12.6.8 Antidiabetic Activities -- 12.7 Conclusion -- Acknowledgements -- References -- Chapter 13 Mathematical Tools for Food Formulation -- Summary -- 13.1 Introduction -- 13.2 Food Formulation Experimental Design -- 13.2.1 Factorial Designs -- 13.2.2 Mixture Designs -- 13.3 Consumer-Based Food Formulation -- 13.3.1 Preference Mapping -- 13.3.2 Multinomial Regression -- 13.4 Nutrikinetics and Nutridynamic Characteristics of Food Formulations -- 13.4.1 Quantitative Structure-Activity Relationship (QSAR) Modelling -- 13.4.2 Population-Based Non-Linear Mixed Effect Modelling -- 13.5 Conclusion -- References -- Chapter 14 Regulatory and Legislative Framework for Novel Foods -- Summary -- 14.1 Introduction -- 14.2 What is a Novel Food? -- 14.3 Overview of Regulatory Frameworks for Novel Foods -- 14.3.1 Why Regulate Novel Foods? -- 14.3.2 How are Novel Foods Regulated? -- 14.3.3 How Novel Foods Came to be Regulated Internationally -- 14.3.4 How Novel Foods are Regulated in the European Union -- 14.3.5 How Novel Foods are Regulated in the United States -- 14.3.6 How Novel Foods are Regulated in Other Jurisdictions -- 14.4 Specific Regulatory Issues -- 14.4.1 Regulatory Issues Connected to Food Formulation -- 14.4.2 Regulatory Issues Connected to Food Formulation for Special Populations -- 14.4.3 Regulatory Issues Connected to Genetically Modified Food -- 14.4.4 Regulatory Issues Connected to Food Containing Nanomaterials -- 14.4.5 Regulatory Issues Connected to 3D Printed Food Products -- 14.4.6 Regulatory Issues Connected to Food Made from Insects -- 14.5 Other Legal Issues -- 14.5.1 Intellectual Property Law -- 14.5.2 Tort Law -- 14.5.3 Marketing Law -- 14.5.4 Criminal Law.
14.6 Conclusion -- Acknowledgements -- Notes -- Index -- EULA.
Record Nr. UNINA-9910555156803321
Hoboken, New Jersey ; ; West Sussex, England : , : Wiley Blackwell, , [2021]
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Food formulation : novel ingredients and processing techniques / / edited by Shivani Pathania, Brijesh K. Tiwari
Food formulation : novel ingredients and processing techniques / / edited by Shivani Pathania, Brijesh K. Tiwari
Pubbl/distr/stampa Hoboken, New Jersey ; ; West Sussex, England : , : Wiley Blackwell, , [2021]
Descrizione fisica 1 online resource (xiii, 314 pages) : illustrations
Disciplina 363.1926
Collana IFST advances in food science
Soggetto topico Food adulteration and inspection
ISBN 1-119-61524-0
1-119-61476-7
1-119-61475-9
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Cover -- Title Page -- Copyright Page -- Contents -- List of Contributors -- Preface -- Chapter 1 Food Formulation and Product Development -- Summary -- 1.1 Introduction -- 1.2 New Product Development -- 1.3 Challenges in Food Formulations -- 1.4 Relevance of the Book and Objectives -- 1.5 Conclusions -- Chapter 2 Smart Functional Ingredients -- Summary -- 2.1 Introduction -- 2.2 Smart Protein Ingredients -- 2.2.1 Novel Sources of Proteins of Plant Origin -- 2.2.2 Aquatic Photosynthetic Organisms as Novel Sources of Protein -- 2.2.3 By-products of Plant Origin as Renewable Protein Sources -- 2.2.4 Novel Sources of Protein of Animal Origin: Insects -- 2.2.5 Novel Sources of Proteins of Microbiological Origin: Single‐cell Protein -- 2.3 Smart Carbohydrate Ingredients -- 2.3.1 Alternative Plants as Novel Sources of Polysaccharides -- 2.3.2 By-products as a Renewable Polysaccharide Source -- 2.3.3 Edible Mushrooms as a Source of Polysaccharides -- 2.4 Conclusion and Future Considerations -- Acknowledgement -- References -- Chapter 3 Healthy Ingredients -- Summary -- 3.1 Introduction -- 3.2 Need for Healthy Ingredients -- 3.3 Salt Replacers -- 3.4 Sugar Replacers -- 3.5 Phosphate Replacers -- 3.6 Bioactives -- 3.7 Peptides -- 3.8 Conclusions and Future Trends -- References -- Chapter 4 Macromolecules Interactions in Food Formulations -- Summary -- 4.1 Introduction -- 4.2 Role of Macromolecular Interactions -- 4.3 Types of Macromolecular Interactions -- 4.3.1 Protein-Protein Interactions -- 4.3.2 Protein-Polysaccharide Interactions -- 4.3.3 Protein-Lipid Interactions -- 4.3.4 Protein-Water Interactions -- 4.3.5 Polysaccharide-Lipid Interactions -- 4.3.6 Polysaccharide-Protein-Lipid Interactions -- 4.4 Role of Macromolecular Interactions in Various Food Products -- 4.4.1 Cereal Products -- 4.4.2 Meat Products -- 4.4.3 Dairy Products -- 4.5 Conclusions.
References -- Chapter 5 Effect of Ingredient Interactions on Techno-Functional Properties -- Summary -- 5.1 Introduction -- 5.2 Effect of Food Formulation on Structural Properties -- 5.2.1 Effect on Microstructure -- 5.2.2 Effect on Particle Size Distribution -- 5.2.3 Effect on Textural Attributes -- 5.3 Effect of Food Formulation on Functional Properties -- 5.3.1 Emulsification Behaviour -- 5.3.2 Water Absorption Behaviour -- 5.3.3 Solubility -- 5.3.4 Water Holding Capacity -- 5.3.5 Viscosity -- 5.3.6 Gelation -- 5.3.7 Foaming and Foam Stability -- 5.4 Effect of Food Formulation on Flavour -- 5.5 Conclusions -- References -- Chapter 6 3D Printing -- 6.1 Introduction -- 6.2 A Brief History of 3D Food Printing -- 6.3 Principle and Application -- 6.4 3D Printed Food Products -- 6.4.1 Fruits, Vegetables, and Legumes -- 6.4.2 Cereals and Grains -- 6.4.3 Meat, Fish, and Seafood Products -- 6.4.4 Dairy Products and Derivatives -- 6.4.5 Confectionery and Desserts -- 6.4.6 Alternative Ingredients and End-Products -- 6.5 Scalability and Future Outlook -- 6.6 Conclusion -- References -- Chapter 7 Encapsulation Technologies Applied to Food Processing -- Summary -- 7.1 Introduction -- 7.2 Encapsulation Techniques -- 7.2.1 Coacervation -- 7.2.2 Co-Crystallization -- 7.2.3 Spray Drying -- 7.2.4 Spray Freeze Drying -- 7.2.5 Emulsions -- 7.2.6 Liposomes -- 7.2.7 Niosomes -- 7.2.8 Inclusion Complexation -- 7.3 Applications in the Food Industry -- 7.3.1 Aromatic and Volatile Compounds -- 7.3.2 Vitamins -- 7.3.3 Polyphenols -- 7.3.4 Peptides, Proteins, and Hydrolysates -- 7.3.5 Enzymes -- 7.3.6 Lipids -- 7.4 Factors Affecting Releasing Kinetics -- 7.5 Conclusions -- References -- Chapter 8 Advances in Extrusion Technologies -- Summary -- 8.1 Introduction -- 8.2 History and State of the Art -- 8.2.1 Process/Working -- 8.3 Application of Extrusion Technology.
8.4 Recent Advances in Extrusion Process -- 8.5 Effect of Processing Conditions on Food Formulation -- 8.6 Conclusions -- References -- Chapter 9 Thermal Processing Technologies -- Summary -- 9.1 Introduction -- 9.2 Conventional Thermal Processing Technologies -- 9.2.1 Effect of Thermal Treatments on Polyphenols -- 9.2.2 Effect of Thermal Treatments on Carotenoids -- 9.2.3 Effect of Thermal Treatments on Vitamins -- 9.3 Novel Thermal Technologies -- 9.3.1 Ohmic Heating -- 9.3.2 Microwave Processing -- 9.4 Conclusions -- Acknowledgements -- Conflict of Interests -- References -- Chapter 10 Non-thermal Processing Technologies: High Pressure Processing and Others -- 10.1 Introduction -- 10.2 Non-thermal Technologies -- 10.2.1 High Pressure Processing -- 10.2.2 Pulsed Electric Field -- 10.2.3 Ultrasound Technologies -- 10.3 Conclusions and Future Studies -- Acknowledgements -- References -- Chapter 11 Formulation for Food Intolerance -- Summary -- 11.1 Introduction -- 11.2 Celiac Disease -- 11.3 Celiac Disease Food Formulations, Technology, and Quality -- 11.3.1 Food Formulation: Gluten Replacement and Fortification with Functional Ingredients -- 11.3.2 Novel Food Technology Application -- 11.3.3 The Medical Treatments -- 11.4 Lactose Intolerance -- 11.5 Lactose-Free Food Formulations, Technology, and Quality -- 11.6 Formulations for Other Food Intolerances -- 11.7 Conclusions -- References -- Chapter 12 Prebiotic and Probiotic Food Formulations -- Summary -- 12.1 Introduction -- 12.2 Need for Probiotics and Prebiotics -- 12.3 Probiotic Food Formulations -- 12.3.1 Dairy-Based Probiotic Foods -- 12.3.2 Non-dairy Based Probiotic Products -- 12.4 Prebiotic Food Formulations -- 12.5 Functional Properties -- 12.6 Health Effects -- 12.6.1 Reduced Risk of Lactose Intolerance -- 12.6.2 Antimicrobial Properties -- 12.6.3 Anticarcinogenic Properties.
12.6.4 Immunomodulatory Activities -- 12.6.5 Prevention of Cardiovascular Disease -- 12.6.6 Urogenital Tract Infection (UTI) -- 12.6.7 Enhancement of SCFA Production -- 12.6.8 Antidiabetic Activities -- 12.7 Conclusion -- Acknowledgements -- References -- Chapter 13 Mathematical Tools for Food Formulation -- Summary -- 13.1 Introduction -- 13.2 Food Formulation Experimental Design -- 13.2.1 Factorial Designs -- 13.2.2 Mixture Designs -- 13.3 Consumer-Based Food Formulation -- 13.3.1 Preference Mapping -- 13.3.2 Multinomial Regression -- 13.4 Nutrikinetics and Nutridynamic Characteristics of Food Formulations -- 13.4.1 Quantitative Structure-Activity Relationship (QSAR) Modelling -- 13.4.2 Population-Based Non-Linear Mixed Effect Modelling -- 13.5 Conclusion -- References -- Chapter 14 Regulatory and Legislative Framework for Novel Foods -- Summary -- 14.1 Introduction -- 14.2 What is a Novel Food? -- 14.3 Overview of Regulatory Frameworks for Novel Foods -- 14.3.1 Why Regulate Novel Foods? -- 14.3.2 How are Novel Foods Regulated? -- 14.3.3 How Novel Foods Came to be Regulated Internationally -- 14.3.4 How Novel Foods are Regulated in the European Union -- 14.3.5 How Novel Foods are Regulated in the United States -- 14.3.6 How Novel Foods are Regulated in Other Jurisdictions -- 14.4 Specific Regulatory Issues -- 14.4.1 Regulatory Issues Connected to Food Formulation -- 14.4.2 Regulatory Issues Connected to Food Formulation for Special Populations -- 14.4.3 Regulatory Issues Connected to Genetically Modified Food -- 14.4.4 Regulatory Issues Connected to Food Containing Nanomaterials -- 14.4.5 Regulatory Issues Connected to 3D Printed Food Products -- 14.4.6 Regulatory Issues Connected to Food Made from Insects -- 14.5 Other Legal Issues -- 14.5.1 Intellectual Property Law -- 14.5.2 Tort Law -- 14.5.3 Marketing Law -- 14.5.4 Criminal Law.
14.6 Conclusion -- Acknowledgements -- Notes -- Index -- EULA.
Record Nr. UNINA-9910677705803321
Hoboken, New Jersey ; ; West Sussex, England : , : Wiley Blackwell, , [2021]
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Fruit juices : extraction, composition, quality and analysis / / edited by Gaurav Rajauria, Brijesh K. Tiwari
Fruit juices : extraction, composition, quality and analysis / / edited by Gaurav Rajauria, Brijesh K. Tiwari
Pubbl/distr/stampa London : , : Academic Press, an imprint of Elsevier, , [2018]
Descrizione fisica 1 online resource : illustrations (some color)
Disciplina 663/.63
Soggetto topico Fruit juices
ISBN 0-12-802491-7
0-12-802230-2
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910298235103321
London : , : Academic Press, an imprint of Elsevier, , [2018]
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Novel Applications and Technologies for the Industrial Exploitation of Algal Derived Marine Bioactives as Nutraceuticals or Pharmaceuticals / / edited by Marco García-Vaquero, Brijesh K. Tiwari
Novel Applications and Technologies for the Industrial Exploitation of Algal Derived Marine Bioactives as Nutraceuticals or Pharmaceuticals / / edited by Marco García-Vaquero, Brijesh K. Tiwari
Pubbl/distr/stampa Basel : , : MDPI, , 2023
Descrizione fisica 1 online resource (170 pages)
Disciplina 589.3
Soggetto topico Algae
ISBN 3-0365-7009-8
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910683369803321
Basel : , : MDPI, , 2023
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui