http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
their impact on products, consumer trends and the environment
xx, 421 p. : ill. (some col.) ; 23 cm.
Covers novel technologies, including high pressure, antimicrobials, and electromagnetism, and their impact
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 valorization of olive mill waste -- 5. Safety considerations of nutraceuticals and functional foods -- 6. Consumer behavior: determinants and trends in novel food choice -- 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 for 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 Lycopene as optical enhancers -- 16. Clean strategies for the management of residues in dairy industries
Anna McElhatton, Paulo José do Amaral Sobral, editors
Includes bibliographical references (p. 407-411) and index