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Novel Technologies in Food Science Their Impact on Products, Consumer Trends and the Environment /
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' selec...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York, NY :
Springer New York : Imprint: Springer,
2012.
|
| Edición: | 1st ed. 2012. |
| Colección: | Integrating Food Science and Engineering Knowledge Into the Food Chain,
7 |
| Temas: | |
| Acceso en línea: | Texto Completo |
Tabla de Contenidos:
- 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.