Read e-book online Advances in Food Process Engineering Research and PDF

By Helmar Schubert, Heike P. Schuchmann (auth.), Stavros Yanniotis, Petros Taoukis, Nikolaos G. Stoforos, Vaios T. Karathanos (eds.)

ISBN-10: 1461479053

ISBN-13: 9781461479055

ISBN-10: 1461479061

ISBN-13: 9781461479062

This is the second one e-book stemming from the foreign Congress on Engineering in foodstuff, the 1st being Food Engineering Interfaces, in keeping with the final ICEF10. The topic of ICEF eleven, held in Athens, Greece in may perhaps 2011, is “Food method Engineering in a altering World.” The convention explored the methods meals engineering contributes to the suggestions of significant difficulties in an international of accelerating inhabitants and complexity that's below the critical constraints of restricted assets of uncooked fabrics, power, and surroundings. The booklet, constituted of 32 chapters, gains an interdisciplinary concentration, together with foodstuff fabrics technological know-how, engineering homes of meals, advances in nutrition strategy know-how, novel nutrition strategies, practical meals, meals waste engineering, nutrients technique layout and economics, modeling meals security and caliber, and innovation management.

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Extra info for Advances in Food Process Engineering Research and Applications

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Pure LB of the same inoculation was used as a reference. The emulsions and the reference were incubated for several hours. Samples were taken on an hourly basis and the load of microorganisms determined. The results are depicted in Fig. 11 (Badolato Bo¨nisch 2009). 30 H. Schubert et al. Fig. 11 Proliferation of microorganisms in watery phase (lysogeny broth) of a w/o emulsion over a period of 16 h for various droplet diameters (Source: Badolato Bo¨nisch 2009) The growth curve of the reference clearly shows the microbial growth in the log phase and the following stationary phase specific to the boundary conditions, such as the availability of nutrients and number concentration of microorganisms.

Fig. 6 Cellular uptake of carotenoids versus droplet size of o/w emulsion carrying carotenoid supersaturated in oil phase (Source: Ax 2004) Fig. 7 Cellular uptake of carotenoids from o/w emulsions stabilised with standard emulsifier or with emulsifier system and from liposomes as reference (Source: Ax 2004; Ribeiro et al. 2006) These results clearly show that the formulation of bioactive components, especially lipophilic ones, in emulsion systems can be highly beneficial in terms of both bioavailability and achievable concentration in a given amount of triglyceride.

Org Jandacek RJ, Webb MR, Mattson FH (1977) Effect of an aqueous phase on the solubility of cholesterol in an oil phase. J Lipid Res 18:203–210 Jo¨hr H (2003) Lo¨sungsansa¨tze in der global agierenden Lebensmittelwirtschaft. In: Girnau M et al (eds) Nachhaltige Agrar- und Erna¨hrungswirtschaft. Erich Schmidt, Berlin Jones PJH, MacDougal DE, Ntanios FY, Vanstone CA (1997) Dietary phytosterols as cholesterollowering agents in humans. Can J Physiol Pharmacol 75:217–227 Kempa LM (2009) Untersuchungen zum Einfluss des Emulgators auf die Kurzzeitstabilita¨t feindisperser Emulsionen.

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Advances in Food Process Engineering Research and Applications by Helmar Schubert, Heike P. Schuchmann (auth.), Stavros Yanniotis, Petros Taoukis, Nikolaos G. Stoforos, Vaios T. Karathanos (eds.)


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