Food Chemistry & Science

Food Process Engineering and Quality Assurance
Editors: C. O. Mohan, PhD
Elizabeth Carvajal-Millan, PhD
C. N. Ravishankar, PhD
A. K. Haghi, PhD

Food Process Engineering and Quality Assurance

In production
Pub Date: August, 2017
Hardback Price: $199.95 US
Hard ISBN: 9781771885768
E-Book ISBN: 9781315232966
Pages: Approx 750p w/ Index
Binding Type: hardback
Notes: 39 color and 52 b/w illustrations

This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry.

The food process related application of engineering technology involves interdisciplinary teamwork, which, in addition to the expertise of interdisciplinary engineers, draws on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The processes and methods described in the book are applicable to many areas of the food industry, including drying, milling, extrusion, refrigeration, heat and mass transfer, membrane-based separation, concentration, centrifugation, fluid flow and blending, powder and bulk-solids mixing, pneumatic conveying, and process modeling, monitoring, and control.

Food process engineering know-how can be credited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. This book looks at advanced materials and techniques used for, among other things, chemical and heat sterilization, advanced packaging, and monitoring and control, which are essential to the highly automated facilities for the high-throughput production of safe food products.

With contributions from prominent scientists from around the world, the book gives comprehensive coverage on various aspects of advanced food processing technologies along with the traditionally followed food processing technologies. Special emphasis is given on the processing of fish, candelilla, dairy, and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring the safety is also emphasized.

This volume will be very valuable to food science engineers and researchers as well as to faculty and students in food science and engineering.

Key features:
• Presents recent research development with applications
• Discusses new technology and processes in food process engineering
• Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics, drugs, etc.), covering its characteristics, common uses, geographical distribution, and more

CONTENTS:
Preface
Part I: Principles and Recent Research Developments
1. Covalent Cross-Linking Content, Rheological and Structural Characteristics of Wheat Water-Extractable and Water-Unextractable Ferulated Arabinoxylan Gels
Elizabeth Carvajal-Millan, Jorge Marquez-Escalante, Ana Luisa Martinez-Lopez, and Agustin Rascon-Chu

2. A Comparison between Part-Baking Bread and Frozen Dough Processes
J. E. Gerardo-Rodríguez, B. Ramírez-Wong, P. I. Torres-Chavez, A. I. Ledesma-Osuna, E. Carvajal-Millan, J. Lopez-Cervantes, and M. I. Silvas-Garcia

3. Production of Xylo-Oligosaccharides (AXOS) from Biomass Waste by Hydrothermal Treatment: An Overview of Prebiotic Advances
Alan Pavlovich-Abril

4. Ferulated Arabinoxylans and Beta-Glucans as Fat Replacers in Yoghurt and Their Effects on Sensorial Properties
Nancy Ramirez-Chavez, Elizabeth Carvajal-Millan, Juan Salmeron-Zamora, Agustin Rascon-Chu, Alma Rosa Toledo-Guillen, and Nora Ponce de Leon-Renova

5. Laccase Production by Trametes versicolor and Armillaria mellea Using Maize Bran as Support-Substrate and Its Dye Decolorization Potential as Affected by pH
Agustin Rasccn-Chu, Ana L. Martinez, and Alejandro Romo

6. The Freezing Process of Dough and Its Effect on Structure, Viscoelasticity and Breadmaking
E. Magana-Barajas and B. Ramirez-Wong

Part II: New Technology and Processes
7. Advances in Refrigeration and Freezing Technologies
Maria C. Giannakourou and Efimia K. Dermesonlouoglou

8. Simple and Multiple Emulsions Emphasizing on Industrial Applications and Stability Assessment
Revathi Raviadaran, Kasturi Muthoosamy, and Sivakumar Manickam

9. Rapid Detection of Pathogens and Toxins
Christina G. Siontorou, Vasilios N. Psychoyios, Georgia-Paraskevi Nikoleli, Dimitrios P. Nikolelis, Stephanos Karapetis, Spyridoula Bratakou, and Konstantinos N. Georgopoulos

10. Food Irradiation Technology: A Novel Aspect for the Future
Debashis Dutta and Mira Debnath Das

11. Prospects of Antarctic Krill Utilization by India
Ravishankar, C. N. Ravishankar, C. O. Mohan, Satyen Kumar Panda, and B. Meenakumari

12. Processing and Packaging of Dairy-Based Products
Latha Sabikhi, Yogesh Khetra, and P. Narender Raju

13. Principles of Kinetic Modeling of Safety and Quality Attributes of Foods
Maria C. Giannakourou

14. Value Addition and Preservation of Fishery Products
C. O. Mohan, G. Ninan, J. Bindu, A. A. Zynudheen, and C. N. Ravishankar

Part III: Candelilla
15. Candelilla Plant (Euphorbia antisiphylitica Zucc.) Approach and Market: An Overview
J. A. Aguirre-Joya, R. Rojas, J. M. Ventura-Sobrevilla, M. A. Aguilar-Gonzalez, H. de la Garza, R. E. Belmares, R. Rodriguez-Herrera, and C. N. Aguilar

16. Candelilla (Euphorbia antisiphylitica Zucc): Geographical Distribution Climate and Edaphology
Francisco Hernandez-Centeno, Haydee Yajaira Lopez-De la Pena, and Romeo Rojas

17. Morphoanatomic, Taxonomic and Physiological Aspects of Euphorbia antisyphilitica Zucc.
Jorge Ariel Torres-Castillo, Adriana Gutierrez-Diez, Edilia De La Rosa-Manzano, and Arturo Mora-Olivo

18. Extraction Methods and Common Uses of Candelilla Wax
M. A. De León-Zapata and C. N. Aguilar

19. Characteristics and New Applications of Candelilla Wax
Olga Berenice Alvarez-Perez, Cristobal Aguilar, Jorge A. Aguirre Joya, and Romeo Rojas

20. Extraction of Bioactive Compounds, Characterization and Its Use
G. C. G. Martinez-Avila, C. N. Aguilar, E. J. Sanchez-Alejo, J. A. Ascacio-Valdes, A. F. Aguilera-Carbo, and Romeo Rojas

21. Regulation and Socioeconomic Impact of Exploitation of Candelilla Plant
Romeo Rojas, G. Cristian G. Martinez-Avila, and Ernesto J. Sanchez-Alejo

22. National and International Candelilla Wax Market
Saul Saucedo-Pompa and Guillermo Cristian G. Martinez-Avila

23. Determination of Physical and Chemical Properties of Natural Waxes
M. L. Ramirez, R. L. Peralta, G. A. Saenz, L. L. Lopez, B. L. Barajas, S. L. Cantu, M. P. Gonzalez, and G. J. A. Valdez

24. Scanning Electron Microscopy of Variable Pressure for Euphorbia antisyphilitica (Candelilla)
M. A. Aguilar-Gonzalez, C. N. Aguilar, and J. A. Aguirre-Joya

25. Risks and Challenges of Candelilla Industry
J. A. Aguirre-Joya, R. Rojas, J. O. Garcia-Galindo, R. Rodriguez-Herrera, and C. N. Aguilar

Index


About the Authors / Editors:
Editors: C. O. Mohan, PhD
Scientist, Fish Processing Division, Central Institute of Fisheries Technology (Indian Council of Agricultural Research), Willingdon Island, Kochi, Kerala, India

C. O. Mohan, PhD, is currently a Scientist at the Fish Processing Division of the Central Institute of Fisheries Technology (Indian Council of Agricultural Research), in Willingdon Island, Kochi, Kerala, India. Dr. Mohan is from the historic place of Chitradurga of Karnataka, India. He graduated in fisheries sciences from the College of Fisheries, Mangalore, Karnataka. During his master’s and PhD studies he specialized in fish processing technology at the ICAR-Central Institute of Fisheries Education, Deemed University, Mumbai, India. His areas of interest are thermal processing and active and intelligent packaging. He has guided many postdoctoral students and has published in many reputed national and international journals. He has an h-index of 8.0. He has been awarded with the Jawaharlal Nehru Award for his doctoral thesis research from the Indian Council of Agricultural Research, New Delhi.

Elizabeth Carvajal-Millan, PhD
Research Scientist, Research Center for Food and Development (CIAD), Hermosillo, Mexico

Elizabeth Carvajal-Millan, PhD, is a Research Scientist at the Research Center for Food and Development (CIAD) in Hermosillo, Mexico, since 2005. She obtained her PhD in France at Ecole Nationale Supérieure Agronomique à Montpellier (ENSAM), her MSc degree at CIAD, and undergraduate degree at the University of Sonora, in Mexico. Her research interests are focused on biopolymers, mainly in the extraction and characterization of high value added polysaccharides from co-products recovered from the food industry and agriculture, especially ferulated arabinoxylans. In particular, Dr. Carvajal-Millan studies covalent arabinoxylans gels as functional systems for the food and pharmaceutical industries. Globally, Dr. Carvajal-Millan is a pioneer in in vitro and in vivo studies on covalent arabinoxylans gels as carriers for oral insulin focused on the treatment of diabetes type 1. She has published 57 refereed papers, 23 chapters in books, over 80 conference presentations, one patent registered, and two more submitted.

C. N. Ravishankar, PhD
Director, ICAR-Central Institute of Fisheries Technology (CIFT), Cochin, India

C. N. Ravishankar, PhD is at present the Director of ICAR-Central Institute of Fisheries Technology (CIFT) in Cochin, India. He completed his graduate studies in fisheries sciences and specialized in fish processing technology during his master’s and PhD degrees from the College of Fisheries, Mangalore, Karnataka, India. He is an expert in the field of fish processing and packaging, and he developed, popularized, and transferred many technologies to the seafood industry. He participated in the First Indian Antarctic Expedition and traveled widely abroad for training and consultancy programs. He has more than 200 international and national publications to his credit, and he has an h-index of 15.0 and has filed 17 patents. He received the Outstanding Team Research award in the field of fish products technology from the Indian Council of Agricultural Research, New Delhi, and the K. Chidambaram Memorial Award from the Fisheries Technocrats Forum as well as a Gold Medal for his PhD work, a Merit Certificate from the Royal Institute of Public Health & Hygiene, London. He was instrumental in establishing the Business Incubation Centre with office and pilot plant facility for the entrepreneurship development in fish and other food products. In addition to his many other activities, he has delivered numerous invited talks on fish preservation techniques, food packaging, business incubation, and other related areas.

A. K. Haghi, PhD
Associate Member of University of Ottawa, Canada; Editor-in-Chief, International Journal of Chemoinformatics and Chemical Engineering; Editor-In-Chief, Polymers Research Journal

A. K. Haghi, PhD, holds a BSc in urban and environmental engineering from University of North Carolina (USA); a MSc in mechanical engineering from North Carolina A&T State University (USA); a DEA in applied mechanics, acoustics and materials from Université de Technologie de Compiègne (France); and a PhD in engineering sciences from Université de Franche-Comté (France). He is the author and editor of 65 books as well as 1000 published papers in various journals and conference proceedings. Dr. Haghi has received several grants, consulted for a number of major corporations, and is a frequent speaker to national and international audiences. Since 1983, he served as a professor at several universities. He is currently Editor-in-Chief of the International Journal of Chemoinformatics and Chemical Engineering and Polymers Research Journal and on the editorial boards of many international journals. He is a member of the Canadian Research and Development Center of Sciences and Cultures (CRDCSC), Montreal, Quebec, Canada.




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