The food industry : perceptions, practices and future prospects / Diego Tresinari Dos Santosl, R. Abel Castillo-Torres and Giovani Brandao Mafra De Carvalho, editors.

Format:

Book

Contributor:

Santos, Diego T., editor.

Abel Castillo-Torres, R. (Ricardo Abel Castillo-Torres), editor.

Carvalho, Giovani B. M., editor.

Series:

Food Science and Technology

Language:

English

Subjects (All):

Food industry and trade--Technological innovations.

Food industry and trade.

Physical Description:

1 online resource (348 pages)

Place of Publication:

New York : Nova Science Publishers, Inc., [2021]

Summary:

"The Food Industry: Perceptions, Practices and Future Prospects explores different aspects related to the food industry. The book begins by presenting various perceptions towards western and ayurvedic food industries. It continues by examining the potential of enhancing agents in replacing chemical additives in bread processing and discussing the performance of whole grain wheat flour and the enzyme transglutaminase on the technological characteristics of spaghetti. Additionally, the book includes a study of microbial pectinases, cellulases and xylanases in the food industry, focusing on types of support and immobilization techniques, as well as an experimental study focusing on shelf-life increase of pineapples via drying techniques. Other chapters focus on different yeast strain approaches in beer production, the use of natural bioactive compounds from plants and their extraction processes, and essential oil extraction techniques for Venezuelan lemons, among other topics"-- Provided by publisher.

Contents:

Intro

Contents

Preface

Chapter 1

Perceptions Towards Western and Ayurvedic Food Industries

Abstract

Introduction

Western Food Industry

Social Sustainability on the Modern Food Industry

Modern Food Industry and Modern Use of Social Media

Effects of COVID-19 on the Modern Food Industry

Ayurvedic Food Industry

Ayurveda Aspects

Contemporary Nutraceuticals-Innovation Practices in Traditional Ayurvedic Industry

Ayurvedic Industry in India

Effects of COVID-19 on Ayurvedic Industry

Conclusion

References

Chapter 2

Potential of Enhancing Agents in Replacing Chemical Additives in Bread Processing

Breadmaking

Basic and Optional Ingredients

Breadmaking Methods

Sponge and Dough

Straight Method

No Time Method (Modified Straight Method)

Continuous Method

Chemical Additives and Mechanisms of Action

Emulsifiers

Distilled Monoglyceride

Mono and Diglyceride Diacetyl Tartaric Acid

Lecithin

Sodium Stearoyl Lactylate (SSL) and Calcium Stearoyl Lactylate (CSL)

Polysorbate 80

Oxidizing Agents

Ascorbic Acid

Azodicarbonamide (ADA)

Potassium Bromate

Preservatives

Restriction on the Use of Chemical Additives

Technology Aids and Alternative Ingredients or Process

Enzymes

Amylases

Cellulase and Xylanase

Lipases

Invertase

Asparaginase

Glucose Oxidase

Laccase

Transglutaminase

Amylomaltase

Proteases

Proteins

Hydrocolloids

Essential Oils

Sourdough

Acknowledgments

Chapter 3

Performance of Whole Grain Wheat Flour and the Enzyme Transglutaminase on the Technological Characteristics of Spaghetti

Material and Methods

Raw Materials

Methods

Chemical Composition of Flours

Particle Sizes of Flours.

Instrumental Color of Flours

Differential Scanning Calorimetry of Flours

The Falling Number of Flours

Pasting Properties of Flours

Experimental Design

Farinographic Properties of the Trials and the Control Sample

Refined Wheat Flour, Whole Grain Wheat Flour and Transglutaminase System

Spaghetti Processing

Instrumental Color Analysis for the Spaghetti

Cooking Properties for the Spaghetti

Instrumental Texture Properties for the Spaghetti

Protein Solubility for the Spaghetti

The Total Dietary Fiber Content for the Spaghetti

Statistical Analysis

Results and Discussion

Particle Sizes Distribution of Flours

Instrumental Color of Flours

Farinographic Properties of Flours

Farinographic Properties of Refined Wheat Flour, Whole Grain Wheat Flour and Transglutaminase System

Instrumental Color of Spaghetti

Instrumental Texture and Protein Solubility for the Spaghetti

Numerical Optimization

Chapter 4

Resistant Starch Production, Properties and Potential Application in Gluten-Free Products

Resistant Starch

Resistant Starch Types

Obtaining Methods

Physiological Properties

Technological Properties

Food Applications

Celiac Disease

Gluten-Free Foods

Chapter 5

Microbial Pectinases, Cellulases and Xylanases in the Food Industry: Types of Support and Immobilization Techniques

Pectinases, Xylanases and Cellulases from Microbial Sources.

Application of Pectinases, Xylanases and Cellulases in the Food Industry

Immobilization Techniques and Support Types

Immobilization of Pectinases

Immobilization of Xylanases

Immobilization of Cellulases

Thermodynamic, Thermal and Kinetic Parameters

Chapter 6

Drying of Pineapples - Effect of Sample Geometry and Drying Temperature on Drying Time and Shrinkage of Samples

Nomenclature

Subscripts

Material Preparation

Drying Equipment

Drying Experiments

Factorial Experimental Design

Highest Shrinkage Level Obtained by the Factorial Design

Moisture Content

Soluble Solids Content (ºBrix)

Bulk Volume

Structural Determinations

Drying Curves

Statistical Analysis - Effects of Temperature and Geometry on Drying Time

Statistical Analysis - Effects of Temperature and Geometry on Shrinkage

Shrinkage and Structure Changes of the Highest Shrinkage Condition Obtained by the Factorial design: 70ºC - 1/16 of disc

Chapter 7

Sensory Analysis in the Brewing Industry: An Overview

Technical Requirements and Methods for Conducting Sensory Analysis

Use of Sensory Analysis with Descriptive Methods in Beers

Sensory Analysis for Product Acceptance: Affective and Discriminative Tests

Sensory Analysis for Off-Flavor Detection: Trained Tasters

The New Sensory Techniques

Chapter 8

Use of Different Yeast Strain Approaches in Beer Production: An Overview

Use of Lyophilized Yeasts

Use of Liquid Yeasts

Use of Starter or Unconventional Yeasts for Beer Production.

Yeast Inoculation Techniques

Use of Kveik Yeasts

Chapter 9

Strategies for Obtaining Healthy Meat Products

Alternatives for Sodium Reduction in Meat Products

Alternatives to Improve the Lipid Profile in Meat Products

Natural Antioxidants in Meat Products

Chapter 10

Evaluation of Different Essential Oil Extraction Techniques for Venezuelan Lemons

The Plant Material

Obtaining the Essential Oil from Persian Lemon by Simultaneous Distillation-Extraction (DES) (Likens - Nickerson Equipment)

Obtaining the Essential Oil from Creole Lemon by FSC

Gas Chromatography

Persian Lemon and DES Technique

Creole Lemon and Supercritical Fluid Extraction Technique

Chapter 11

Life Cycle Assessment of Supercritical Fluid Extraction Processes

Life Cycle Assessment Calculation

Goal and Scope Definition

Life Cycle Inventory

Life Cycle Impact Assessment

Interpretation and Improvement of the System

Studies on LCA of SFE and Its Main Results

Chapter 12

Alternative Food Sources for the Production of Peptides with Subcritical Water

Alternative Source of Protein Biomass

Vegetal Protein

Animal Protein

Unconventional Processes for the Production of Protein Peptides

Subcritical Water Extraction

Main Operational Factors in Processing

Conclusion and Prospects

About the Editors

Index

Blank Page.

Notes:

Includes bibliographical references and index.

Description based on print version record.

Other Format:

Print version: dos, Diego Tresinari The Food Industry: Perceptions, Practices and Future Prospects

ISBN:

9781685073442