Novel Technologies in Food Science [electronic resource] : Their Impact on Products, Consumer Trends and the Environment /
McElhatton, Anna.editor.
do Amaral Sobral, Paulo José.editor.
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.
Description based upon print version of record.
Includes bibliographical references and index.
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.
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.
Food—Biotechnology.
Renewable energy resources.
Production management.
Waste management.
Food Science.
Renewable and Green Energy.
Operations Management.
Waste Management/Waste Technology.