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| openaire: EC/H2020/788489/EU//BioElCell Funding Information: This material was partly based on work supported by the National Institute of Food and Agriculture, United States Department of Agriculture (USDA), Massachusetts Agricultural Experiment Station (Project 831), and USDA, Agriculture and Food Research Initiative (AFRI) Grants (2016-08782 and 2020-03921). The authors also acknowledge support by the Canada Excellence Research Chair Initiative, the Canada Foundation for Innovation (CFI), and the European Research Council under the European Union's Horizon 2020 Research and Innovation Program (ERC Advanced Grant Agreement 788489, "BioElCell"). Publisher Copyright: © 2021 American Chemical Society. ; Emulsion technology has been used for decades in the food industry to create a diverse range of products, including homogenized milk, creams, dips, dressings, sauces, desserts, and toppings. Recently, however, there have been important advances in emulsion science that are leading to new approaches to improving food quality and functionality. This article provides an overview of a number of these advanced emulsion technologies, including Pickering emulsions, high internal phase emulsions (HIPEs), nanoemulsions, and multiple emulsions. Pickering emulsions are stabilized by particle-based emulsifiers, which may be synthetic or natural, rather than conventional molecular emulsifiers. HIPEs are emulsions where the concentration of the disperse phase exceeds the close packing limit (usually >74%), which leads to novel textural properties and high resistance to gravitational separation. Nanoemulsions contain very small droplets (typically d < 200 nm), which leads to useful functional attributes, such as high optical clarity, resistance to gravitational separation and aggregation, rapid digestion, and high bioavailability. Multiple emulsions contain droplets that have smaller immiscible droplets inside them, which can be used for reduced-calorie, encapsulation, and delivery purposes. This new generation of ...

Front Cover -- Food Process Engineering and Technology -- Copyright -- Dedication -- Contents -- Introduction -- 1. "Food is Life" -- 2. Food Process Engineering -- 3. The Food Process -- 4. Batch and Continuous Processes -- 5. Process Flow Diagrams -- References -- Further Reading -- Chapter 1: Physical properties of food materials -- 1.1. Introduction -- 1.2. Mass, Volume, and Density -- 1.3. Mechanical Properties -- 1.3.1. Definitions -- 1.3.2. Rheological Models -- 1.4. Thermal Properties -- 1.5. Electrical Properties -- 1.6. Structure -- 1.7. Water Activity -- 1.7.1. The Importance of Water in Foods -- 1.7.2. Water Activity, Definition, and Determination -- 1.7.3. Water Activity: Prediction -- 1.7.4. Water Vapor Sorption Isotherms -- 1.7.5. Water Activity: Effect on Food Quality and Stability -- 1.8. Phase Transition Phenomena in Foods -- 1.8.1. The Glassy State in Foods -- 1.8.2. Glass Transition Temperature -- 1.9. Optical Properties -- 1.10. Surface Properties -- 1.11. Acoustic Properties -- References -- Further Reading -- Chapter 2: Fluid flow -- 2.1. Introduction -- 2.2. Elements of Fluid Mechanics -- 2.2.1. Introduction -- 2.2.2. The Navier-Stokes Equation -- 2.2.3. Viscosity -- 2.2.4. Fluid Flow Regimes -- 2.2.5. Typical Applications of Newtonian Laminar Flow -- 2.2.5.1. Laminar flow in a cylindrical channel (pipe or tube) -- 2.2.5.2. Laminar fluid flow on flat surfaces and channels -- 2.2.5.3. Laminar fluid flow around immersed particles -- 2.2.5.4. Fluid flow through porous media -- 2.2.6. Turbulent Flow -- 2.2.6.1. Turbulent Newtonian fluid flow in a cylindrical channel (tube or pipe) -- 2.2.6.2. Turbulent fluid flow around immersed particles -- 2.3. Flow Properties of Fluids -- 2.3.1. Types of Fluid Flow Behavior -- 2.3.2. Non-Newtonian Fluid Flow in Pipes -- 2.4. Transportation of Fluids

Innovation means change. In a case of food and agriculture, it can be the application of new proposals for raw material processing technology, packaging of products, new food additives, and new agricultural technologies. Innovation may lead to reducing or preventing adverse changes caused by microorganisms, oxidation of food ingredients, and enzymatic and nonenzymatic reactions, as well as ensuring safety by inhibiting the development of some pathogenic microorganisms. Change can also provide healthier and more nutritious food. The food is tastier because of the prevention of adverse qualitative changes in food composition, including organoleptic changes, and changes in the perception and pleasures from eating food. In addition, crops can be more abundant thanks to reduced exposure to diseases, adapted agricultural treatments, or higher resistance to changing weather conditions.

This volume brings together research on development in three major areas of contemporary global relevance: agriculture and food security, energy, and the institutions of national innovation. Covering six of the largest emerging and developing economies (EDEs) in the world, three Asian (China, India and Malaysia), two Latin American (Brazil and Mexico), and one African (South Africa), the book offers insights on how the major EDEs have addressed the complex and increasingly interrelated issues of agricultural growth, food security and access to energy as part of their growth and development experience over the last three decades. Underscoring the broader view of institutions of national innovation capacities, the volume presents the role of domestic policy and macroeconomic fluctuations in shaping the innovation capacities and development policy in these countries. The book is divided into three main parts. Part I addresses agriculture and food security, while Part II focuses on the energy sector, including the importance of clean energy and energy efficiency in improving access. Parts I and II also cover the role of the major sector-specific innovations for increasing productivity and growth. Subsequently, Part III examines the importance of economy-wide institutions of innovation in the context of supporting growth and development.

Front Cover -- Innovations in Traditional Foods -- Copyright Page -- Contents -- List of Contributors -- Preface -- 1 Introduction -- 1.1 Introduction -- 1.2 Definition of Traditional Foods -- 1.2.1 Geographical Differences -- 1.2.2 Designation of Origin Labels -- 1.2.3 Traditional Character -- 1.3 Traditional Foods From a Consumer Perspective -- 1.4 Innovation in Traditional Foods -- 1.4.1 Typologies of Innovations in Traditional Foods -- 1.5 Consumer Acceptance of Innovations -- 1.5.1 Adoption of Innovation Theories -- 1.5.2 Consumer Acceptance of Food Innovations -- 1.5.3 Individual Differences in the Acceptance of Innovations -- 1.6 Consumer Acceptance of Innovations in Traditional Foods -- 1.6.1 Innovation Characteristics -- 1.6.2 Product Naturalness -- 1.6.3 Product-Specificity -- 1.6.4 Consumer Segments -- 1.7 Conclusion -- References -- Further Reading -- 2 Food Innovation and Tradition: Interplay and Dynamics -- 2.1 Food (R)evolutions -- 2.2 Culinary Anxieties: Whose Traditions? -- 2.3 Meat and Meat Products -- 2.4 Bread -- 2.5 Tea -- 2.6 Conclusions -- Acknowledgments -- References -- 3 Consumer Perspectives About Innovations in Traditional Foods -- 3.1 Introduction -- 3.1.1 Innovation in the Somewhat Recent Past -- 3.1.2 Looking Back-What Was the Impetus for This Innovation? -- 3.1.3 The "Why and What" Behind the Early Innovations Using "Horizontal Segmentation" -- 3.1.4 The 1990s -- 3.1.5 The 1990s and the Marketing World -- 3.1.6 The Impact of Changing Values and How the Insights and Sensory World Responded -- 3.1.7 2000-2015-More and Less of the Same -- 3.1.8 From a Driver of Innovation to a Judge of Innovation-Today's Reality -- 3.1.9 A New Approach to Consumers-Tracking and Listening -- 3.1.10 So-What Do Consumers Feel to Be Innovative in Traditional Foods? -- 3.2 Innovation of Traditional Food Products