Novel Technologies in Food Science Their Impact on Products, Consumer Trends and the Environment /

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: McElhatton, Anna (Επιμελητής έκδοσης), do Amaral Sobral, Paulo José (Επιμελητής έκδοσης)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: New York, NY : Springer New York : Imprint: Springer, 2012.
• Σειρά: Integrating Food Science and Engineering Knowledge into the Food Chain ; 7
• Θέματα: Chemistry.; Renewable energy resources.; Production management.; Food > Biotechnology.; Renewable energy sources.; Alternate energy sources.; Green energy industries.; Waste management.; Food Science.; Renewable and Green Energy.; Operations Management.; Waste Management/Waste Technology.

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...

Πίνακας περιεχομένων:

• Part I. Environmental Aspects
• 1. 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 Industries.