The Food Engineering \ 1-1
In this book, nutritional information is explained along with its physiological and biochemical principles. First, the structure of the nutrients that give energy is given, then their digestion and absorption and how they give energy are revealed. Nutrition during pregnancy and lactation, and nutrition for children, young people, old people and athletes are discussed separately. In fact, vegetarian / vegan nutrition, which has become more widespread today, is also included. In addition, information about nutritional disorders, diseases, food allergies and food poisoning is given. Although it is not included in classical nutrition books, alcohol, which gives energy and even high energy, is also explained in all its aspects.
The history of fermented foods goes back to 6000 BC, according to the earliest known records. Since this date, fermented foods have started to be produced and consumed with an increasing interest. Undoubtedly, the most important reason for this is the increasing understanding of the positive effects of fermented foods on human health. It is a fact accepted by the scientific world that fermented products have functional and therapeutic effects, especially since they have antimicrobial, antioxidant, probiotic, cholesterol-lowering and similar effects. Based on this fact, we carried out the study with a large group of writers working at different universities and consisting of expert academics, and we aimed to make it stronger, pioneering and different from similar books in the field.
The beginning of the book is the history of fermentation. Afterwards, fermented foods, which have an important place in our daily life and which we love to consume, are discussed in separate sections and the positive effects of these foods on microbiology, technology and health are included. In the last part of the book, there is information about fermented foods legislation and other fermented foods that are not widely consumed in our country but are frequently consumed abroad. Book; It has been prepared at a level that can appeal to academics and students who are studying in this field, as well as to people who do not do academic work.
The beginning of the book is the history of fermentation. Afterwards, fermented foods, which have an important place in our daily life and which we love to consume, are discussed in separate sections and the positive effects of these foods on microbiology, technology and health are included. In the last part of the book, there is information about fermented foods legislation and other fermented foods that are not widely consumed in our country but are frequently consumed abroad. Book; It has been prepared at a level that can appeal to academics and students who are studying in this field, as well as to people who do not do academic work.
The Food Biotechnology book is the first and pioneering work in terms of its content and scope among similar Turkish sources. In the book, it is aimed to bring together the basic sciences within the scope of food biotechnology and their biotechnological applications. The book is an undergraduate / graduate level textbook and covers the latest developments in the relevant application areas as well as the basic information. In this respect, it is aimed to contribute to the development of students' interpretation and questioning skills. In addition, it can be a basic resource for young researchers who want to do scientific work in the field of food biotechnology. The fact that it has been prepared by scientists from different universities of our country, from different disciplines and industries, each of whom are experts in their fields, and that it includes applications specific to our country, are the important features that make the book strong and different.
Researchers making efforts to develop food technology make great efforts to develop and implement “minimum processing” strategies in order to eliminate the said negative effects of conventional food processing methods. In parallel with the increase in consumers' demands for healthy, safe and high-quality foods, new and developing technologies are diversifying within the minimum processing procedures applied in the food industry, and research on these technologies is increasing. The rapidly changing nature of food technologies requires scientists to explore solutions from different perspectives. In this context, one of the subjects studied is the food industry applications of new thermal and non-thermal technologies. The term "non-thermal technologies" is generally used for technologies applied to make foods stable at ambient or low temperatures.
As a continuation of the previous book "Current Electrical Heating Methods" in food engineering published by the editors of this book, this book, which covers new and emerging non-thermal technologies, covers current technologies and applications that can be alternatives for purposes such as improvement in food processing and enzyme/microbial inactivation or decontamination. has been mentioned. Although there are various books in foreign literature on topics such as new packaging technologies, edible films and coatings, microbial polysaccharides, high hydrostatic pressure, ultrasound, pulsed electric field, ultraviolet irradiation, pulsed light, ionized irradiation, electroplasmolysis, electrolyzed water, supercritical fluid extraction and plasma technology. The lack of a resource covering all of these methods has been the driving force in the writing of this book, so that researchers and industry in our country can benefit.
In this context, the content of the book includes system properties, mathematical modeling, food quality properties and effects on microorganisms, etc. of non-thermal applications. Adhering to the work done in the bibliography, the chapters prepared by the authors who contributed to the writing of the book with their valuable knowledge and devoted work are included separately.
It is thought that this book will contribute to the related engineering branches at undergraduate and graduate level, as well as food industry practitioners, and contribute to developing original projects.
As a continuation of the previous book "Current Electrical Heating Methods" in food engineering published by the editors of this book, this book, which covers new and emerging non-thermal technologies, covers current technologies and applications that can be alternatives for purposes such as improvement in food processing and enzyme/microbial inactivation or decontamination. has been mentioned. Although there are various books in foreign literature on topics such as new packaging technologies, edible films and coatings, microbial polysaccharides, high hydrostatic pressure, ultrasound, pulsed electric field, ultraviolet irradiation, pulsed light, ionized irradiation, electroplasmolysis, electrolyzed water, supercritical fluid extraction and plasma technology. The lack of a resource covering all of these methods has been the driving force in the writing of this book, so that researchers and industry in our country can benefit.
In this context, the content of the book includes system properties, mathematical modeling, food quality properties and effects on microorganisms, etc. of non-thermal applications. Adhering to the work done in the bibliography, the chapters prepared by the authors who contributed to the writing of the book with their valuable knowledge and devoted work are included separately.
It is thought that this book will contribute to the related engineering branches at undergraduate and graduate level, as well as food industry practitioners, and contribute to developing original projects.