Cellulose and Cellulose Derivatives in the Food Industry

Research into cellulose nanocrystals is currently in an exponential growth phase, with research into potential applications now strengthened by recent advances in nanomanufacturing. The possibility of routine commercial production of these advanced materials is now becoming a reality. Cellulose Nanocrystals: Properties, Production and Applications provides an in-depth overview of the materials science, chemistry and physics of cellulose nanocrystals, and the technical development of advanced materials based on cellulose nanocrystals for industrial and medical applications. Topics covered include: • A comprehensive treatment of the structure, morphology and synthesis of cellulose nanocrystals. • The science and engineering of producing cellulose nanocrystals and the challenges involved in nanomanufacturing on a large industrial scale. • Surface/interface modifications of cellulose nanocrystals for the development of novel biomaterials with attractive structural and functional properties. • The scientific bases for developing cellulose-based nanomaterials with advanced functionalities for industrial/medical applications and consumer products. • Discussions on the (i) reinforcing potential of cellulose nanocrystals in polymer nanocomposites, (ii) utilization of these nanocrystals as efficient templates for developing tunable photonic materials, as well as (iii) applications in sustainable electronics and biomedicine. Cellulose Nanocrystals: Properties, Production and Applications will appeal to audiences in the physical, chemical and biological sciences as well as engineering disciplines. It will be of critical interest to industrialists seeking to develop sustainable new materials for the advanced industrial economies of the 21st century, ranging from adaptive “smart” packaging materials, to new chiral, mesoporous materials for optoelectronics and photonics , to high-performance nanocomposites for structural applications.

Oils and fats are almost ubiquitous in food processing – whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to the contrary, they remain an essential part of the human diet. However, it is increasingly apparent that both the quantity and the quality of the fat consumed are vital to achieving a balanced diet. Health concerns regarding high-fat diets continue to have a high profile, and still represent a pressing issue for food manufacturers. This volume provides a concise and easy-to-use reference on the nature of oils and fats for those working in the food industry and for those in the media seeking to advise the public on consumption. Written in a style that makes the concepts and information contained easily accessible, and using a minimum of chemical structures, the nature and composition of the constituents of oils and fats are explained. The major sources of food lipids (vegetable and animal fats) are outlined, along with their physical characteristics. The book also focuses on the current main concerns of the food industry regarding oils and fats use, including: the nutritional properties of fats and oils and their various components; links between chemical structure and physiological properties; and the role of lipids in some of the more important disease conditions such as obesity, diabetes, coronary heart disease and cancer. The final chapter is devoted to a description of the most common food uses of oils and fats. The book will be of interest to food industry professionals, students or others who require a working knowledge of oils and fats in the food industry.

This book addresses both classic concepts and state-of-the-art technologies surrounding cellulose science and technology. Integrating nanoscience and applications in materials, energy, biotechnology, and more, the book appeals broadly to students and researchers in chemistry, materials, energy, and environmental science. • Includes contributions from leading cellulose scientists worldwide, with five Anselm Payen Cellulose Award winners and two Hayashi Jisuke Cellulose Award winners • Deals with a highly applicable and timely topic, considering the current activities in the fields of bioeconomies, biorefineries, and biomass utilization • Maximizes readership by combining fundamental science and application development

Aimed at researchers involved in this emerging field in both academia and industry, this book is unique in its focus on cellulose nanofibers, especially nano-composites, nanomoities and other plant based-resins and their composites. Despite its concise presentation, this handbook and ready reference provides a complete overview, containing such important topics as electrospinning, isolation, characterization and deposition of metallic nanoparticles.

Who is making money on the Web and who is losing it? This book brings together the first two hundred and fifty stories to appear on the revolutionary food industry intelligence service efoodnews.com. We have interviewed many of the largest companies in the food and drink business and also those small/medium enterprises most actively pursuing e-commerce. This book concisely summarises and analyses the findings of these discussions and guides you to discover both the successful and unsuccessful strategies. If you are trying to develop a cohesive and creative online presence for your business then this book is tailor-made for you.

Radio Frequency Identification (RFID) is a key technology in the food industry that facilitates real-time visibility of items as they move through the supply chain and on to the end-consumer. Among all the currently available automatic identification technologies, RFID has clear dominance in terms of its ability to support real-time two-way communication, data storage and update, authentication, ambient condition sense and report, batch read without direct line-of-sight, operation in harsh environments and sensor-based applications. RFID and Sensor Network Automation in the Food Industry provides sufficient detail on the use of RFID and sensor networks from `farm to fork? (F2F) to allow the reader to appreciate the myriad possible applications of RFID and associated sensor network systems throughout the entire food supply chain. This includes precision agriculture, the provision of seamless visibility in track and trace applications, reduction of wastage, identification of counterfeits and contamination sources, remaining shelf-life applications for perishables, and quality and safety measures, among others. Providing state-of-the-art information from peer-reviewed research publications as well as general industry trends, this book will be of interest to all stakeholders in the agri-food supply chain, and academics and advanced students with an interest in these fields.

The principles of lean manufacturing – increasing efficiency, reducing waste, lowering costs and improving control – may be applied to any industry. However, the food industry is unique, and creates unique demands. The political, social and economic importance of food is unrivalled by any other form of produce, as is the scrutiny to which the manufacture of food is subjected. For the food industry, lean manufacturing is not simply a cost-saving strategy, but is directly linked to issues of sustainability, the environment, ethics and public accountability. Handbook of Lean Manufacturing in the Food Industry is a major new source of information and ideas for those working in food manufacturing. Offering a fresh and modern perspective on best practice, it points the way to fewer breakdowns, reduced quality faults, improved teamwork and increased profits. With a focus on operations management and new process development, the book is accessible and easy to read, and is complemented by a wealth of practical examples drawn from industry. The author’s conversational style and questioning approach will be invaluable to food manufacturers who are seeking solutions to fundamental issues. The book is directed at those who are working in food manufacturing or the wider food industry, particularly factory operations managers and training teams who are looking for resources to help with lean manufacturing implementations. Others in the supply chain, from producers to retailers, will also find it invaluable. The book is a clear and timely introduction for students and lecturers in food science and technology who want to access the reality of lean manufacturing as well as the theory.

Seal integrity is vital in food supply chains with modern methods of food retailing and a requirement for very high levels of consumer satisfaction. Robust packages are an important factor in food preservation, consumer confidence in the product as well as waste minimisation and cost control throughout the system. The Handbook of Seal Integrity in the Food Industry is aimed at people working in food supply chains and associated industries from packing machine operators to quality managers and from retail technical staff to packaging machine designers and maintenance engineers. This well illustrated and comprehensively indexed handbook paints a complete picture of all of the factors that operate together in the creation of food packages with high performing seals. A comprehensive review of the reasons for poor seal integrity is included along with suggestions for improvements in maintenance, machine set up and operation. Seal testing systems are featured along with management techniques to ensure a high level of performance and consistency in your business and a ?right first time? approach within packaging systems. The design and operation of the main types of sealing system is reviewed for rigid, semi rigid and flexible packaging systems along with an overview of packing materials such as thermoplastics. Finally the handbook looks at innovations in the packaging of food products with a view of developments in packaging materials, sealing systems and on-line seal integrity measurement and monitoring systems.

The term Financial Derivative is a very broad term which has come to mean any financial transaction whose value depends on the underlying value of the asset concerned. Sophisticated statistical modelling of derivatives enables practitioners in the banking industry to reduce financial risk and ultimately increase profits made from these transactions. The book originally published in March 2000 to widespread acclaim. This revised edition has been updated with minor corrections and new references, and now includes a chapter of exercises and solutions, enabling use as a course text. Comprehensive introduction to the theory and practice of financial derivatives. Discusses and elaborates on the theory of interest rate derivatives, an area of increasing interest. Divided into two self-contained parts ? the first concentrating on the theory of stochastic calculus, and the second describes in detail the pricing of a number of different derivatives in practice. Written by well respected academics with experience in the banking industry. A valuable text for practitioners in research departments of all banking and finance sectors. Academic researchers and graduate students working in mathematical finance.

Innovation and new product development are increasingly perceived as drivers of profits in the food industry. Companies are dedicating a large amount of resources to these areas and it is crucial that individuals understand how to be part of this new strategy. Food Industry Innovation School focuses on key skills needed to drive new ideas from initial concepts through to successful products on the shelf. The author argues that any individual can learn how to lead innovation within complex organizations utilizing companies? commercial and financial resources. The book focuses on the impact of single individuals on company successes. Case studies from the marketplace provide valuable examples of accomplishments and failures. Product development involves a plethora of activities such as R&D,innovation, engineering, packaging and design, manufacturing,logistics and supply chain management, as well as marketing, sales and finance, and the book addresses all these crucial functions undertaken by food companies and manufacturers of other packaged consumer goods. The learning principles and examples (based on the author's personal experience) are valid in many fast-moving consumer goods organizations and so the principles, best practices and solutions offered in the 12 chapters are relevant to a wide audience in the food industry and beyond, including those working in household products, retail, the automotive industry, computers and IT, furniture, and even media and publishing. Read more: http://www.innovationschool.co/