Novel Technologies in Food Science
Their Impact on Products, Consumer Trends and the Environment
(Sprache: Englisch)
The book covers novel technologies, including high pressure, antimicrobials, and electromagnetism, and their impact.
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The book covers novel technologies, including high pressure, antimicrobials, and electromagnetism, and their impact.
Klappentext zu „Novel Technologies in Food Science “
Novel Technologies in Food Science: Their Impact on Products, Consumer Trends and the Environment, the seventh volume of the ISEKI-Food book series, discusses how novel food technologies are connected to the production of foods and how they impinge on our daily lives through consumers selection and continued loyalty to product types. Topics include waste and waste management, HACCP, safety issues in the use of nutraceuticals and functional foods, and green technologies to produce novel products. Like the other books in the series, this volume has chapters written by scientists specializing in the field. This book is intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in both food and environmental issues applicable to sustainable food production.
Inhaltsverzeichnis zu „Novel Technologies in Food Science “
Part I. Environmental Aspects1. Waste and its Rational Management
2. Implementation of Hazard Analysis and Critical Control Points System in the Food Industry: Impact on Safety and the Environment
3. Food By-Products for Biofuels
4. Integrated Management Methods for the Treatment and/or Valorisation of Olive Mill Waste
Part II. Safety and Quality Considerations
5. Safety Considerations of Nutraceuticals and Functional Foods
6. Consumer Behavior: Determinants and Trends in Novel Food Choice
Part III. Novel Process Technologies with a Green/Environmental Slant
7. Recent Advances in the Microencapsulation of Oils High in Polyunsaturated Fatty Acids
8. Biocontrol of Foodborne Bacteria
9. Plant Extracts as Natural Antifungals: Alternative Strategies to Mold Control in Foods
10. Reduction of Mycotoxins Contamination by Segregation with Sieves, Prior to Maize Milling
11. Rational Use of Novel Technologies: A Comparative Analysis of the Performance of Several New Food Preservation Technologies for Microbial Inactivation
12. Emerging Technologies to Improve the Safety and Quality of Fruits and Vegetables
13. Novel Technologies for the Preservation of Chilled Aquatic Food Products
14. Use of Natural Preservatives in Seafood
15. Edible Films: Use of Additives as Property Enhancers
16. Clean Strategies for the Management of By-Products in Dairy IndustriesProcess Technologies with a Green/Environmental Slant
7. Recent Advances in the Microencapsulation of Oils High in Polyunsaturated Fatty Acids
8. Biocontrol of Foodborne Bacteria
9. Plant Extracts as Natural Antifungals: Alternative Strategies to Mold Control in Foods
10. Reduction of Mycotoxins Contaminati
Autoren-Porträt
Anna McElhatton is a Senior lecturer and Head of the Department of Food Studies in the Faculty of Health Sciences at the University of Malta. Anna McElhatton has an undergraduate degree in Pharmacy and M.Phil and PhD from the Queen's University of Belfast in Northern Ireland. Her main research interests include food safety (of dairy products), sensory aspects of food preference, and ethical issues in research.Paulo J Sobral is a Full Professor and Vice-Dean of the Faculty of Animal Science and Food Engineering at the University of São Paulo (USP). Paulo Sobral is a Food Engineer with an MS in Food Engineering (UNICAMP, Brazil,), and a PhD in Processing Engineering (ENSIC-INPL, France). His main research interests include glass transition of freeze-dried fruits, meat quality, and development of edible and/or biodegradable films.
Bibliographische Angaben
- 2011, 2012., 424 Seiten, 18 farbige Abbildungen, 40 Schwarz-Weiß-Abbildungen, Maße: 16 x 24,1 cm, Gebunden, Englisch
- Herausgegeben: Anna McElhatton, Paulo Jose do Amaral Sobral
- Verlag: Springer, New York
- ISBN-10: 1441978798
- ISBN-13: 9781441978790
Sprache:
Englisch
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