Novel technologies in food science : their impact on products, consumer trends and the environment
Covers novel technologies, including high pressure, antimicrobials, and electromagnetism, and their impact
| Main Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
New York :
Springer ,
c2012
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| Series: | Integrating food science and engineering knowledge into the food chain
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| Subjects: |
Table of Contents:
- 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