Sustainable production technology in food
著者
書誌事項
Sustainable production technology in food
Academic Press, an imprint of Elsevier, c2021
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
Sustainability is an essential part of our modern food production system. Carrying out food research that considers environmental, social, and economic factors, is a major objective for food producers and researchers. Strategic development and use of technology can greatly assist in the progression toward a more sustainable food system.
Sustainable Production Technology in Food explores important scientific and practical aspects related to sustainable technologies used in all aspects of the food system. This book is organized into 13 chapters, that cover the main concepts related to sustainability and technology. Coverage includes current technology in the industry, technological developments to improve sustainability of food production (biopreservation, pulsed electric fields, high pressure processing, ultrasound, cold plasma, and nanotechnology), regulatory aspects, and future perspectives.
目次
1. Modern Food Production: Fundaments, Sustainability and the Role of Technological Advances Cristina Perez-Santaescolastica, Paulo Eduardo Sichetti Munekata, Mirian Pateiro, Ruben Dominguez, Jane M. Misihairabgwi, and Jose Manuel Lorenzo
2. Consumer and Market Demand for Sustainable Food Products Sol Zamuz, Paulo Eduardo Sichetti Munekata, Herbert L. Meiselman, Wangang Zhang, Lujuan Xing, and Jose Manuel Lorenzo
3. Technological Advances for Sustainable Livestock Production Ruben Agregan, Paulo Eduardo Sichetti Munekata, Xi Feng, Beatriz Gullon, Ruben Dominguez, and Jose Manuel Lorenzo
4. Packaging Systems Ruben Dominguez, Benjamin Bohrer, Mirian Pateiro, Paulo Eduardo Sichetti Munekata, and Jose Manuel Lorenzo
5. Pectooligosaccharides as Emerging Functional Ingredients: Sources, Extraction Technologies, and Biological Activities Patricia Gullon, Pablo G. del Rio, Beatriz Gullon, Diana Oliveira, Patricia Costa, and Jose Manuel Lorenzo
6. Biopreservation: Foodborne Virus Contamination and Control in Minimally Processed Food Doris Sobral Marques Souza, Vilaine Correa da Silva, Marilia Miotto, Juliano De Dea Lindner, David Rodriguez-Lazaro, and Gislaine Fongaro
7. Ohmic Heating-An Emergent Technology in Innovative Food Processing Rui M. Rodrigues, Antonio A. Vicente, Antonio J. Teixeira, and Ricardo N. Pereira
8. Pulsed Electric Fields in Sustainable Food Mirian Pateiro, Ruben Dominguez, Igor Tomasevic, Paulo Eduardo Sichetti Munekata, Mohammed Gagaoua, and Jose Manuel Lorenzo
9. Innovative Technologies in Sustainable Food Production: High Pressure Processing Sven Karlovic, Tomislav Bosiljkov, Damir Jezek, Marinela Nutrizio, and Anet Rezek Jambrak
10 Ultrasound Processing: A Sustainable Alternative Noelia Pallares, Houda Berrada, Emilia Ferrer, Jianjun Zhou, Min Wang, Francisco J. Barba, and Mladen Brncic
11. Innovative Technologies in Sustainable Food Production: Cold Plasma Processing Iwona Niedzwiedz and Magdalena Polak-Berecka
12. Nanotechnology Paulo Eduardo Sichetti Munekata, Mirian Pateiro, Ruben Dominguez, Mohamed A. Farag, Theodoros Varzakas, and Jose Manuel Lorenzo
13. Food Legislation: Particularities in Spain for Typical Products of the Mediterranean Diet Martina P. Serrano, Louis Chonco, Tomas Landete-Castillejos, Andres Garcia, and Jose Manuel Lorenzo
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