Suchergebnisse

Cover -- Half Title Page -- Title Page -- Copyright Page -- About the Author -- Table of Contents -- List of Figures -- List of Tables -- Preface -- Chapter 1 Introduction to Frozen Food Technology -- Abstract -- 1.1 Introduction -- 1.2 Evolution in Frozen Food Technology -- 1.3 Frozen Food Using Thermal Properties and Ice Crystal Development -- 1.4 Cycles of Refrigeration -- 1.5 Types of Refrigerant -- 1.6 Criteria For Selecting Refrigeration System -- 1.7 Effects of Refrigeration on Food -- 1.8 Heat Transfer Techniques in Refrigeration -- 1.9 Emerging Freezing Processes -- 1.10 Method of Freezing -- 1.11 Need of Frozen Food -- 1.12 Effects of Storage -- 1.13 Importance of Packaging -- 1.14 Advantages of Frozen Food -- 1.15 Disadvantage of Frozen Food -- 1.16 Conclusion -- References -- Chapter 2 Thermal Properties and ice Crystal Development in Frozen Foods -- Abstract -- 2.1 Introduction -- 2.2 Freezing of Foods -- 2.3 Thawing of Frozen Foods -- References -- Chapter 3 Chilling and Freezing of Foods -- Abstract -- 3.1 Introduction -- 3.2 Control of Microorganisms in Foods -- 3.3 Refrigeration and Freezing of Foods -- 3.4 Freezing and Its Methodology -- 3.5 Poultry Products -- 3.6 Food Safety and Quality: Effect of Refrigeration -- 3.7 Nutritional Quality -- 3.8 Conclusion -- References -- Chapter 4 Frozen Food: Handling and Merchandising -- Abstract -- 4.1 Introduction -- 4.2 Handling -- 4.3 Frozen Food Freezing and Packaging -- 4.4 Primary Cold Storage -- 4.5 Transportation -- 4.6 Retail Storage and Handling of Frozen Food Products -- 4.7 Foodservice Storage and Handling -- 4.8 Safe Handling of Frozen Foods, From Receiving to Storage to Defrosting -- 4.9 Frozen Food Storage Advice -- 4.10 Food Safety: Storage and Temperatures -- References -- Chapter 5 Effects of Freezing on Nutritional and Microbiological Properties of Foods -- Abstract

2.4. Food Processing: A Critical Element2.5. Typical Technologies, Processes, and Operations; 2.6. Emerging Novel Processes; 2.7. Numerous Benefits of Processed Food; 2.8. Benefits of Food Processing; 2.9. The Disadvantages of Food Processing; 2.10. Food Waste Management; 2.11. Addressing Future Challenges; 2.12. Emerging Areas That Affect Health and Wellness; 2.13. Promising Technologies in Food Processing; 2.14. Importance of Processed Foods in Our Modern Society; 2.15. Some Amazing Facts About Food Processing; 2.16. Conclusion; References

This article uses genetically modified crops as a springboard for examining the role ascribed to technology by the international institutional framework for responding to food insecurity. It argues that food insecurity is a problem rooted in political will formation rather than in the mechanics of food production. From this starting point, the article examines the failure of various global initiatives to end hunger, highlighting how these initiatives emphasized new technologies for increasing food production while giving short shrift to the thorny structural problems associated with hunger.

Over the last decades due to rapid development of human civilization along with revolution in technology, some burning issues about generation of environmental contaminant, management of by-products from technologies, high consumption of natural resources and conservation of natural resources have been dramatically raised. Without any contradiction, impacts in overall ecosystem as well as human civilization have negative effects. These evoked lots of scientific and industrial researches, and implemented several stricter environmental legislations on the development of sustainable ecosystem. Thus, sustainability has become an emerging topic all over the world, as evidenced by the growing body of scientific publications in the last 20 years with one order of magnitude increase since the start of the new century. The study attempts to perform a review ty is an emerging topic all over the world of the sustainable development from the food industry's perspective. At present, the agro-food sector produces high amount of carbon dioxide, food waste, packaging waste, wastewater, etc. and it is still consuming a lot of water, land, oxygen and energy. Furthermore, taken into consideration the increasing number of the world's population, there has been an enhancing interest experienced towards sustainable development among food manufacturers in the last decades. The article highlights the paramount areas of sustainable production, which offers new directions towards the increasing number of human beings for the future survival. The paper also gives an overview of the main perspectives contra constraints of sustainable food production, offers innovative food products from sustainable food waste and by-product, and focuses on the growing importance of sustainable food production in life cycle assessment methodology as well.

Translocality as originally used by Arjun Appadurai was an evocative concept that appealed immediately to anthropologists and others who study global-local connections. Its use has been widely adopted in religious studies, music studies, migration studies and food studies, but it has continued to be rather undefined, which makes it difficult to apply to local data. Here, from the study of local food and gastronomy in the Mexican state of Yucatán, I investigate how translocality can help us look at the global in the local and the local in the global. I propose that when it comes to studying food and gastronomy in the Yucatán, translocality can help us understand the ways in which industrialization, which became both a production model and a way of life in the United States and Europe at the end of the nineteenth century, rapidly extended to food everywhere, and Yucatecans fondly took to the consumption of industrially produced and processed foods, incorporating them into the local gastronomy. The results, in terms of taste, have been extensive but are not particular to the Yucatán, since food and gastronomy everywhere have been impacted in similar ways. However, when we analyze the changes in local dishes and preparations, we can see how ubiquitous industrialized food has become and how it has affected the particular configurations of ingredients in Yucatecan cuisine.

AbstractThe Narrative Policy Framework (NPF) highlights the role of arguments and emotions included in stories to influence the policy process. Most applications refer to highly politicized issues. How are narratives used in less politicized debates? This paper applies the NPF to two debates within the European Parliament (EP) which generally gain less public media attention than national debates. By conducting a discourse network analysis of two policy debates on agri‐food technologies in the EP, we show that both debates do not rely as much on emotions as compared to public debates, but are to a greater degree based on argumentative and scientifically grounded reasoning. The use of the NPF characters of victims, villains, and heroes are fairly limited. Instead, the recently introduced character of the beneficiary is used frequently to highlight the advantages and benefits of the preferred policies.