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| food ingredients technology co: The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness Charis M. Galanakis, 2019-07-20 The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products. The book covers consumer wellness as it relates to food ingredients and functional foods, alternative ingredients, food products fortified with extracts derived from food processing by-products, food products based on Omega-3 polyunsaturated fatty acids and their health effects, selected superfoods and related super diets, edible insects, microalgae as health ingredients for functional foods and spirulina related products, fruit-based functional foods, pro- and pre-biotics, gluten-free products, and bioaromas. Food scientists, food technologists and nutrition researchers working on food applications and food processing will find this book extremely useful. In addition, those interested in the development of innovative products and functional foods will also benefit from this reference, as will students who study food chemistry, food science, technology, and food processing in postgraduate programs. - Connects integrally new and reconsidered food ingredients with innovative food products - Addresses consumer wellness as it relates to food ingredients and functional foods - Analyzes food products and processes with the highest market potential |
| food ingredients technology co: Prepared Foods , 1988-10 |
| food ingredients technology co: Snack Food , 1994 |
| food ingredients technology co: International Food Ingredients Directory , 2006 |
| food ingredients technology co: Encapsulation Technologies for Active Food Ingredients and Food Processing N.J. Zuidam, Viktor Nedovic, 2009-10-30 Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavor retention, mask bad tasting or bad smelling components, stabilize food ingredients, and increase their bioavailability. Encapsulation may also be used to immobilize cells or enzymes in the production of food materials or products, such as fermentation or metabolite production. This book provides a detailed overview of the encapsulation technologies available for use in food products, food processing, and food production. The book aims to inform those who work in academia or R&D about both the delivery of food compounds via encapsulation and food processing using immobilized cells or enzymes. The structure of the book is according to the use of encapsulates for a specific application. Emphasis is placed on strategy, since encapsulation technologies may change. Most chapters include application possibilities of the encapsulation technologies in specific food products or processes. The first part of the book reviews general technologies, food-grade materials, and characterization methods for encapsulates. The second part discusses encapsulates of active ingredients (e.g., aroma, fish oil, minerals, vitamins, peptides, proteins, probiotics) for specific food applications. The last part describes immobilization technologies of cells and enzymes for use within food fermentation processes (e.g., beer, wine, dairy, meat), and food production (e.g., sugar conversion, production of organic acids or amino acids, hydrolysis of triglycerides). Edited by two leading experts in the field, Encapsulation Technologies for Food Active Ingredients and Food Processing will be a valuable reference source for those working in the academia or food industry. The editors work in both industry or academia, and they have brought together in this book contributions from both fields. |
| food ingredients technology co: Insects as Sustainable Food Ingredients Aaron T. Dossey, Juan A. Morales-Ramos, M. Guadalupe Rojas, 2016-06-23 Insects as Sustainable Food Ingredients: Production, Processing and Food Applications describes how insects can be mass produced and incorporated into our food supply at an industrial and cost-effective scale, providing valuable guidance on how to build the insect-based agriculture and the food and biomaterial industry. Editor Aaron Dossey, a pioneer in the processing of insects for human consumption, brings together a team of international experts who effectively summarize the current state-of-the-art, providing helpful recommendations on which readers can build companies, products, and research programs. Researchers, entrepreneurs, farmers, policymakers, and anyone interested in insect mass production and the industrial use of insects will benefit from the content in this comprehensive reference. The book contains all the information a basic practitioner in the field needs, making this a useful resource for those writing a grant, a research or review article, a press article, or news clip, or for those deciding how to enter the world of insect based food ingredients. - Details the current state and future direction of insects as a sustainable source of protein, food, feed, medicine, and other useful biomaterials - Provides valuable guidance that is useful to anyone interested in utilizing insects as food ingredients - Presents insects as an alternative protein/nutrient source that is ideal for food companies, nutritionists, entomologists, food entrepreneurs, and athletes, etc. - Summarizes the current state-of-the-art, providing helpful recommendations on building companies, products, and research programs - Ideal reference for researchers, entrepreneurs, farmers, policymakers, and anyone interested in insect mass production and the industrial use of insects - Outlines the challenges and opportunities within this emerging industry |
| food ingredients technology co: Dairy Field , 1988 |
| food ingredients technology co: Interactions between Bioactive Food Ingredients and Intestinal Microbiota, volume II Zheng Ruan, Xiaodong Xia , Fengjie Sun, 2024-09-27 This is Volume II of the Research Topic Interactions between Bioactive Food Ingredients and Intestinal Microbiota. The previous edition can be found here. Numerous microorganisms colonize the gastrointestinal tract playing critical roles concerning digestion and absorption of dietary nutrients and the regulation of important functions, including host metabolism, immunity, and intestinal barrier function. Increasing evidence suggests that food encompassing nutrients and polyphenols are strong drivers shaping the composition and function of the gut microbiota and mediate the host's physiological activities directly or indirectly. However, the mechanisms involved in the interactions between food nutrients/prebiotics, gut microbiota and host health have not been enlightened to a wide extent. |
| food ingredients technology co: Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals Nissim Garti, D. Julian McClements, 2012-10-19 Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals provides a comprehensive guide to current and emerging techniques.Part one provides an overview of key requirements for food ingredient and nutraceutical delivery systems, discussing challenges in system development and analysis of interaction with the human gastrointestinal tract. Processing technologies for encapsulation and delivery systems are the focus of part two. Spray drying, cooling and chilling are reviewed alongside coextrusion, fluid bed microencapsulation, microencapsulation methods based on biopolymer phase separation, and gelation phenomena in aqueous media. Part three goes on to investigate physicochemical approaches to the production of encapsulation and delivery systems, including the use of micelles and microemulsions, polymeric amphiphiles, liposomes, colloidal emulsions, organogels and hydrogels. Finally, part four reviews characterization and applications of delivery systems, providing industry perspectives on flavour, fish oil, iron micronutrient and probiotic delivery systems.With its distinguished editors and international team of expert contributors, Encapsulation technologies and delivery systems for food ingredients and nutraceuticals is an authoritative guide for both industry and academic researchers interested in encapsulation and controlled release systems. - Provides a comprehensive guide to current and emerging techniques in encapsulation technologies and delivery systems - Chapters in part one provide an overview of key requirements for food ingredient and nutraceutical delivery systems, while part two discusses processing technologies for encapsulation and delivery systems - Later sections investigate physicochemical approaches to the production of encapsulation and delivery systems and review characterization and applications of delivery systems |
| food ingredients technology co: Drug & Cosmetic Catalog , 1987 A sourcebook listing suppliers to the drug and cosmetic industry. With 92/93, covers raw materials, packaging, and machinery and equipment manufacturers. Also includes a trade name directory and suppliers addresses. |
| food ingredients technology co: New Zealand Investment Yearbook Investment Research Group (IRG) Limited, 2015-03-12 The 40th Edition of the IRG Yearbook includes All New Zealand listed companies, The top 76 Australian listed companies and 25 of the top world companies e.g. Louis Vuitton, Apple, Berkshire Hathaway, and more! The IRG Yearbook gives a summary of the companies, their 5 year financials data and a 5 year graph of the performance with analyst consensus on High, Median and Low prices. |
| food ingredients technology co: In Vitro Diagnostic Industry in China Haibo Song, Lizhong Dai, 2024-01-09 This book systematically describes the achievements and current situation of in vitro diagnostic (IVD) industry in China. It consists of twelve parts, including the overview on the IVD industry in China in 2021, hot technologies and products of IVD industry, academic, technological and product development in the field of IVD, such as biochemical diagnosis, immune-diagnosis, point-of-care testing, molecular diagnosis, blood and body fluid diagnosis, microbial detection, laboratory assembly line, etc. In this second edition, the new contents added include the development of new coronavirus molecular diagnostic products, flight mass spectrometry, tandem mass spectrometry, tumor markers, ELISA immune reagents, autoimmune diagnostics, concomitant diagnosis, fecal and intestinal microecology detection, pathological diagnosis, raw materials for in vitro diagnostic reagents, standard substances and quality controls for in vitro diagnostic reagents, etc., making the content of the whole book more novel and rich. This book is compiled by an editorial committee composed of well-known entrepreneurs, experts and professors in IVD industry in China. It is a reference book for practitioners of IVD industry, medical laboratory and medical staffs all over the world. |
| food ingredients technology co: Plant-Based Foods: Ingredients, Technology and Health Aspects Alev Yüksel Aydar, 2023-04-26 The plant-based food industry has flourished in recent years, with a steady stream of exciting product launches reaching the worldwide market. Consumers have become interested in a plant-based diet that includes grains, legumes, seeds, nuts, fruits and vegetables. There are a number of factors involved in this trend, including consumer opposition to harming animals, health problems such as lactose intolerance, desire for a healthier lifestyle and environmental awareness. Several books related to plant-based diets and cookbooks have been published for vegans and vegetarians, however there is no research work related to plant-based production, technology, ingredients and their qualitative and nutritional properties based on the results of scientific studies. Future Food: Plant-Based Products is the first book where the comparison of plant-based products with other alternatives are explored in detail. Novel plant-based product formulations, production and results of recent studies are examined in detail in this book. Plant-based products are mainly alternatives to dairy and meat products, and this text includes comprehensive chapters on meat substitutes and plant-based non-dairy products. In the opening chapter the main ingredients and raw materials used to produce a variety of plant-based products are covered along with their qualitative and nutritional properties. Further chapters focus on the health effects of plant-based products and microbiological and safety issues. For researchers seeking a full, up-to-date overview of plant-based product alternatives and their production, health affects and safety aspects, this book meets your needs. |
| food ingredients technology co: Interactions between Bioactive Food Ingredients and Intestinal Microbiota Zheng Ruan, Xiaodong Xia, Guodong Zhang, Fengjie Sun, 2022-05-06 |
| food ingredients technology co: Novel Technologies for Enrichment, Extraction, and Determination of Phenolic Compounds in Foods - Volume 1 Runqiang Yang, Yu Xiao, Baoru Yang, 2023-07-04 |
| food ingredients technology co: Spray Drying Techniques for Food Ingredient Encapsulation C. Anandharamakrishnan, Padma Ishwarya S., 2015-07-23 Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades and a series of valuable food compounds, namely flavours, carotenoids and microbial cells have been successfully encapsulated using spray drying. Spray Drying Technique for Food Ingredient Encapsulation provides an insight into the engineering aspects of the spray drying process in relation to the encapsulation of food ingredients, choice of wall materials, and an overview of the various food ingredients encapsulated using spray drying. The book also throws light upon the recent advancements in the field of encapsulation by spray drying, i.e., nanospray dryers for production of nanocapsules and computational fluid dynamics (CFD) modeling. Addressing the basics of the technology and its applications, the book will be a reference for scientists, engineers and product developers in the industry. |
| food ingredients technology co: Pet Food Politics Marion Nestle, 2008-09-15 Marion Nestle, acclaimed author of Food Politics, now tells the gripping story of how, in early 2007, a few telephone calls about sick cats set off the largest recall of consumer products in U.S. history and an international crisis over the safety of imported goods ranging from food to toothpaste, tires, and toys. Nestle follows the trail of tainted pet food ingredients back to their source in China and along the supply chain to their introduction into feed for pigs, chickens, and fish in the United States, Canada, and other countries throughout the world. What begins as a problem merely for cats and dogs soon becomes an issue of tremendous concern to everyone. Nestle uncovers unexpected connections among the food supplies for pets, farm animals, and people and identifies glaring gaps in the global oversight of food safety. |
| food ingredients technology co: Handbook of Food and Feed from Microalgae Eduardo Jacob-Lopes, Maria Isabel Queiroz, Mariana Manzoni Maroneze, Leila Queiroz Zepka, 2023-06-09 Handbook of Food and Feed From Microalgae: Production, Application, Regulation, and Sustainability is a comprehensive resource on all aspects of using microalgae in food and feed. This book covers applied processes, including the utilization of compounds found in microalgae, the development of food products with microalgae biomass in their composition, the use of microalgae in animal nutrition, and associated challenges and recent advances in this field. Written by global leading experts in microalgae, this book begins with the fundamentals of food and feed, including microalgal biodiversity, biogeography, and nutritional purposes. The book continues to describe compounds found within microalgae such as proteins, pigments, and antioxidants. It explains the process incorporation of microalgae into meat, dairy, beverage, and wheat products as well as real-world food applications in finfish aquaculture, mollusk, poultry, and pet feeding. The book concludes by discussing challenges and issues in the field, encompassing bioavailability, bio-accessibility, and how to address safety, regulatory, market, economics, and sustainability concerns. This book is a valuable resource for aquaculturists, food scientists, and advanced undergraduate and graduate students interested in microalgae as a sustainable food and feed ingredient. - Examines current data behind the food and feed production using microalgae-based processes - Analyzes and details the use of microalgae across industries and disciplines - Addresses and offers solutions to safety, market, sustainability, and economic issues |
| food ingredients technology co: Sustainable Food Innovation Luca Serventi, 2023-03-16 This text offers a holistic approach to the two topics of the highest interest in the current and future food industry: sustainability and nutrition. The current knowledge is narrow and specific to individual topics focusing on either one nutrient or one discipline. Food is part of a wide circle of disciplines: nutrition, technology, sensory, environmental aspects, psychology, economy, culture and society. In the recent years, the sales of innovative foods such as meatless burgers, allergen-free products and personalized nutrition have skyrocketed. Sustainable Food Innovation presents the big picture on each nutrient: industrial and natural sources (ingredients, food products), consumer acceptability (price, sensory quality) and nutritional properties (quantity and quality) with each chapter focusing on a specific essential nutrient. Further chapters illustrate the role of other elements of interest such as bioactive. In addition, experimental data is added to enrich the book. Online discussions on current food trends are analyzed and presented to the reader in the effort to understand consumers’ psychology. This will be the first publication to combine literature review and research data and the first to offer a comprehensive discussion on sustainable food innovation. The ultimate goal is to educate consumers and experts, providing technical and socioeconomic knowledge in a multidisciplinary context. Ultimately, informed technologists will develop healthier, sustainable food products and informed consumers will make informed decisions on nutrition and food choices. |
| food ingredients technology co: Official Gazette of the United States Patent and Trademark Office , 2004 |
| food ingredients technology co: Plunkett's Almanac of Middle Market Companies 2009 Jack W. Plunkett, 2008-08 A business development tool for professionals, marketers, sales directors, consultants and strategists seeking to understand and reach middle market American companies. It covers important business sectors, from InfoTech to health care to telecommunications. Profiles of more than 500 leading US middle market companies. Includes business glossary, a listing of business contacts, indexes and database on CD-ROM. |
| food ingredients technology co: History of Soy Ice Cream and Other Non-Dairy Frozen Desserts (1899-2013) William Shurtleff, Akiko Aoyagi, 2013-10-18 |
| food ingredients technology co: Soya and Oilseed Bluebook 2009 Soyatech, Inc, 2009 |
| food ingredients technology co: History of Ralston Purina Co. and the Work of William H. and Donald E. Danforth, Protein Technologies International, and Solae with Soy (1894-2020) William Shurtleff; Akiko Aoyagi, 2020-09-14 The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 98 photographs and illustrations - mostly color. Free of charge in digital PDF format. |
| food ingredients technology co: Food Engineering's ... Directory of U.S. Food & Beverage Plants , 1986 |
| food ingredients technology co: Nutrition and Flavor During Food Processing: Change Patterns and Mechanisms Peng Wang, Yu-Chung Chang , Dandan Pu, 2024-05-03 Food consumption is leaning toward products that provide both nutritional value and good flavor. In recent years, researchers have focused on how to scientifically analyze and evaluate foods’ nutritional and flavor qualities under different processing methods or parameters by various effect relationship analysis tools to investigate the internal relations between nutrients and flavor substances. However, during food processing, some unstable components may undergo degradation, volatilization, or secondary reactions due to changes in temperature, pressure, humidity, pH, etc., resulting in challenging research work with complex data variations in multiple dimensions. |
| food ingredients technology co: INFOFISH International , 1992 |
| food ingredients technology co: Federal Register , 2013-12 |
| food ingredients technology co: Flavors for Nutraceutical and Functional Foods M. Selvamuthukumaran, Yashwant Pathak, 2018-08-06 Flavors are an integral part of nutraceutical formulations. Flavors offer significant advantage to Nutraceuticals when it comes to palatability and get an edge over other products in an extremely competitive nutraceutical market. Flavors for Nutraceuticals and Functional Foods addresses different natural ingredients/botanicals used in various functional foods and nutraceutical products. The techniques of incorporating flavors in Nutraceutical products can be classified as conventional and using recently developed modern techniques such as nanotechnology are also covered in different chapters. These techniques are mainly used for masking the taste of nutraceutical and functional food products. The book discusses the basics of flavors and the significance of the flavor industry in relation to Nutraceuticals. This book covers various processes involved in incorporating flavor and improving product acceptability. It provides an overview on the potential applications of the main terpene based flavors as part of nutraceuticals formulations. This book will serve as a reference to academicians and industry people who are involved in Nutraceutical formulations and marketing. |
| food ingredients technology co: Million Dollar Directory Dun and Bradstreet, inc, 2005 |
| food ingredients technology co: Mergent Industrial Manual , 2002 |
| food ingredients technology co: International Food Ingredients & Analysis Directory , 1998 |
| food ingredients technology co: Advances in Graphic Communication, Printing and Packaging Technology and Materials Pengfei Zhao, Zhuangzhi Ye, Min Xu, Li Yang, Linghao Zhang, Rengao Zhu, 2021-05-25 This book includes a selection of reviewed papers presented at the 11th China Academic Conference on Printing and Packaging, held on November 26–29, 2020, Guangzhou, China. The conference is jointly organized by China Academy of Printing Technology and South China University of Technology. With 10 keynote talks and 200 presented papers on graphic communication and packaging technologies, the conference attracted more than 300 scientists. The proceedings cover the recent findings in color science and technology, image processing technology, digital media technology, mechanical and electronic engineering and numerical control, materials and detection, digital process management technology in printing and packaging, and other technologies. As such, the book is of interest to university researchers, R&D engineers and graduate students in the field of graphic arts, packaging, color science, image science, material science, computer science, digital media, network technology and smart manufacturing technology. |
| food ingredients technology co: Hunt-Scanlon's Select Guide to Human Resource Executives , 2002 |
| food ingredients technology co: Food Production/management , 1979 |
| food ingredients technology co: Chipper Snacker , 1982 |
| food ingredients technology co: Insects as Food and Food Ingredients Marco Garcia-Vaquero, Carlos Álvarez García, 2023-11-30 Insects as Food and Food Ingredients: Technological Improvements, Sustainability, and Safety Aspects addresses the use of insects as food by following a farm-to-fork approach and covering general aspects concerning farming, processing and the main applications of insects and insect derived ingredients in the food sector. Broken into three sections, this book addresses insect farming, the challenges of processing whole insects, or their fractionation into insect ingredients by the means of conventional and innovative technologies, as well as the biological properties, application, safety, functionality and nutritional value of both insects and their ingredients for food applications. Nutrition researchers, nutritionists, food scientists, health professionals, agricultural researchers, biosystem engineers and those working in or studying related disciplines will benefit from this reference. - Outlines general concepts related to insect rearing, nutritional value, safety and sustainability of production for food applications - Highlights current and recent advances in full insect and insect ingredients processing using innovative technologies - Presents the main applications of insects and their compounds, including functional and biological properties when used as food and other promising applications and prospects of insects in the agri-food sector |
| food ingredients technology co: CI: Candy Industry and Confectioners Journal , 1981 |
| food ingredients technology co: Mergent's Industry Review , 2002 |
| food ingredients technology co: Rising Stars in Food Chemistry Fuguo Liu, Shuai Chen, Biao Yuan, Yahong Han, 2022-11-09 |
Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos | Food …
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