Innovative Food Processing Technologies

Innovative Food Processing Technologies
Author: Anonim
Publsiher: Elsevier
Total Pages: 2480
Release: 2020-08-18
ISBN 10: 0128157828
ISBN 13: 9780128157824
Language: EN, FR, DE, ES & NL

Innovative Food Processing Technologies Book Review:

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.

Innovative Food Processing Technologies

Innovative Food Processing Technologies
Author: Kai Knoerzer,Pablo Juliano,Geoffrey W Smithers
Publsiher: Woodhead Publishing
Total Pages: 510
Release: 2016-06-29
ISBN 10: 008100298X
ISBN 13: 9780081002988
Language: EN, FR, DE, ES & NL

Innovative Food Processing Technologies Book Review:

Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement. Provides information on a variety of food processing technologies Focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs Presents a strong focus on the application of technologies in a variety of situations Created by editors who have a background in both the industry and academia

Innovative Food Processing Technologies

Innovative Food Processing Technologies
Author: Kai Knoerzer, PhD,Pablo Juliano, PhD,Peter Roupas, PhD,Cornelis Versteeg, PhD
Publsiher: John Wiley & Sons
Total Pages: 300
Release: 2011-01-31
ISBN 10: 9780470959428
ISBN 13: 0470959428
Language: EN, FR, DE, ES & NL

Innovative Food Processing Technologies Book Review:

Part of the IFT (Institute of Food Technologists) series, this book discusses multiphysics modeling and its application in the development, optimization, and scale-up of emerging food processing technologies. The book covers recent research outcomes to demonstrate process efficiency and the impact on scalability, safety, and quality, and technologies including High Pressure Processing, High Pressure Thermal Sterilization, Radiofrequency, Ultrasound, Ultraviolet, and Pulsed Electric Fields Processing. Ideal for food and process engineers, food technologists, equipment designers, microbiologists, and research and development personnel, this book covers the importance and the methods for applying multiphysics modeling for the design, development, and application of these technologies.

Innovative Technologies for Food Preservation

Innovative Technologies for Food Preservation
Author: Francisco J. Barba,Anderson Sant'Ana,Vibeke Orlien,Mohamed Koubaa
Publsiher: Academic Press
Total Pages: 326
Release: 2017-09-21
ISBN 10: 0128110325
ISBN 13: 9780128110324
Language: EN, FR, DE, ES & NL

Innovative Technologies for Food Preservation Book Review:

Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability. Over the course of the 20th century, the interest and demand for the development and application of new food preservation methods has increased significantly. The research in the last 50 years has produced various innovative food processing technologies and the use of new technologies for inactivation of spoilage and/or pathogenic microorganisms will depend on several factors. At this stage of development there is a need to better understand the mechanisms that govern microbial inactivation as induced by new and innovative processing technologies, as well as suitable and effective conditions for inactivating the microorganism. Serves as a summary of relevant spoilage and pathogenic microorganisms for different foods as influenced by the application of innovative technologies for their preservation Provides readers with an in-depth understanding on how effective innovative processing technologies are for controlling spoilage and pathogenic microorganisms in different foods Integrates concepts in order to find the optimum conditions for microbial inactivation and preservation of major and minor food compounds

Emerging Technologies for Food Processing

Emerging Technologies for Food Processing
Author: Da-Wen Sun
Publsiher: Elsevier
Total Pages: 666
Release: 2014-08-14
ISBN 10: 0124104819
ISBN 13: 9780124104815
Language: EN, FR, DE, ES & NL

Emerging Technologies for Food Processing Book Review:

The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. Provides an extensive list of research sources to further research development Presents current and thorough research results and critical reviews Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization

Innovative Processing Technologies for Foods with Bioactive Compounds

Innovative Processing Technologies for Foods with Bioactive Compounds
Author: Jorge J. Moreno
Publsiher: CRC Press
Total Pages: 303
Release: 2016-08-05
ISBN 10: 1315354098
ISBN 13: 9781315354095
Language: EN, FR, DE, ES & NL

Innovative Processing Technologies for Foods with Bioactive Compounds Book Review:

Natural foods, like fruits and vegetables, represent the simplest form of functional foods and provide excellent sources of functional compounds. Maximizing opportunities to make use of and incorporate these compounds requires special processing. Fortunately, technologies available to produce food with enhanced active compounds have advanced significantly over the last few years. This book covers the fundamentals as well as the innovations made during the last few years on the emerging technologies used in the development of food with bioactive compounds.

Innovative Technologies in Seafood Processing

Innovative Technologies in Seafood Processing
Author: Yesim Ozogul
Publsiher: CRC Press
Total Pages: 376
Release: 2019-09-04
ISBN 10: 1000557014
ISBN 13: 9781000557015
Language: EN, FR, DE, ES & NL

Innovative Technologies in Seafood Processing Book Review:

While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood Processing gives information on advances in chilling, freezing, thawing, and packaging of seafood and also updates knowledge of novel process technologies (high-pressure processing, irradiation, ultrasound, pulsed electric field, microwave and radio frequency, sous vide technology, novel thermal sterilization technologies, ozone and nanotechnological applications, and other innovative technologies such as cold plasma, ohmic heating, infrared heating supercritical carbon dioxide, and high-intensity pulsed light) for the seafood industry. Features  Reviews novel process technologies applied in the seafood industry  Highlights processing effects on product quality and safety of treated seafood  Focuses on the development of safe and effective natural antimicrobials and additives  Assesses alternative techniques to utilize fish discards and waste as high value products Further it highlights aspects related to quality of seafood treated with these innovative technologies, effect on food constituents, possible risk, security/safety both of seafood and consumers, the environmental impact, and the legislative aspects. The book also addresses the growing international environmental concern for fish discards and fish waste generated in the seafood processing industries by including a chapter, Advances in Discard and By-Products Processing, which assesses alternative techniques to utilize fish discards and waste as high value products. This book will be of value to researchers and technicians in the food technology area, especially those dealing with seafood.

Innovations in Food Processing

Innovations in Food Processing
Author: Grahame W. Gould
Publsiher: CRC Press
Total Pages: 282
Release: 2000-06-07
ISBN 10: 9781566767828
ISBN 13: 1566767822
Language: EN, FR, DE, ES & NL

Innovations in Food Processing Book Review:

The food world has a number of options available to make the food industry more diverse, competitive, and efficient. Innovations in Food Processing investigates some of these options, alternative technologies, and strategies for properly addressing new challenges facing the food industry. It also provides specific examples on how these alternatives can be utilized in specific food products. This book presents a comprehensive review of new technologies to preserve foods, especially those based on nonthermal techniques. It covers a wide range of methods, including high pressure, pulsed electric fields, and hurdle technologies. Other chapters include information about the trends in emerging technologies over the past 40 years and predictive models that describe microbial growth. Expert contributors present thorough research results and critical reviews of each covered technology. The innovative approaches presented in Innovations in Food Processing will result in sound alternatives for addressing the ever-increasing demand for quality foods at a reasonable cost.

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies
Author: Craig Leadley
Publsiher: Woodhead Publishing
Total Pages: 308
Release: 2015-11-18
ISBN 10: 1782424709
ISBN 13: 9781782424703
Language: EN, FR, DE, ES & NL

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies Book Review:

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture. Part One looks at innovation in the food supply chain, while Part Two covers emerging technologies in food processing and packaging. Subsequent sections explore innovative food preservation technologies in themed chapters and sustainability and future research needs in food manufacturing. Addresses issues such as energy reduction and rising costs in food manufacture Assesses current supply chain technologies and the emerging advancements in the field, including key chapters on food processing technologies Covers the complete food manufacturing scale, compiling significant research from academics and important industrial figures

Innovative Technologies in Beverage Processing

Innovative Technologies in Beverage Processing
Author: Ingrid Aguilo-Aguayo,Lucia Plaza
Publsiher: John Wiley & Sons
Total Pages: 336
Release: 2017-08-07
ISBN 10: 1118929373
ISBN 13: 9781118929377
Language: EN, FR, DE, ES & NL

Innovative Technologies in Beverage Processing Book Review:

An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients. The latest addition to the critically acclaimed IFST Advances in Food Science series this book brings together edited contributions from internationally recognized experts in their fields who offer insights and analysis of the latest developments in non-alcoholic beverage manufacture. Topics covered include juices made from pome fruits, citrus fruits, prunus fruits, vegetables, exotic fruits, berries, juice blends and non-alcoholic beverages, including grain-based beverages, soups and functional beverages. Waste and by-products generated in juice and non-alcoholic beverage sector are also addressed. Offers fresh insight and analysis of the latest developments in non-alcoholic beverage manufacture from leading international experts Covers all product segments of the non-alcoholic beverage market, including juices, vegetable blends, grain-based drinks, and alternative beverages Details novel thermal and non-thermal technologies that ensure high-quality nutrient retention while extending product shelf life Written with the full support of The Institute of Food Science and Technology (IFST), the leading qualifying body for food professionals in Europe Innovative Technologies in Beverage Processing is a valuable reference/working resource for food scientists and engineers working in the non-alcoholic beverage industry, as well as academic researchers in industrial food processing and nutrition.

Innovative Food Science and Emerging Technologies

Innovative Food Science and Emerging Technologies
Author: Sabu Thomas,Rajendran Rajakumari,Anne George,Nandakumar Kalarikkal
Publsiher: CRC Press
Total Pages: 620
Release: 2018-09-03
ISBN 10: 1351360264
ISBN 13: 9781351360265
Language: EN, FR, DE, ES & NL

Innovative Food Science and Emerging Technologies Book Review:

This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the ever-growing demand for the supply and production of healthier foods. Distinguished scientists specializing in various disciplines discuss basic studies, applications, recent advances, difficulties, and breakthroughs in the field. The volume includes informative discussions and new research on food formulations, manufacturing techniques, biodegradably flexible packaging, packaged foods, beverages, fruits and vegetable processing, fisheries, milk and milk products, frozen food and thermo processing, grain processing, meat and poultry processing, rheological characteristics of foods, heat exchangers in the food industry, food and health (including natural cures and food supplements), spice and spice processing, and more.

Improving Food Quality with Novel Food Processing Technologies

Improving Food Quality with Novel Food Processing Technologies
Author: Özlem Tokuşoğlu,Barry G. Swanson
Publsiher: CRC Press
Total Pages: 484
Release: 2014-12-01
ISBN 10: 1466507241
ISBN 13: 9781466507241
Language: EN, FR, DE, ES & NL

Improving Food Quality with Novel Food Processing Technologies Book Review:

Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations . Improving Food Quality with Novel Food Processing Technologies details novel processing technologies including high pressure processing (HPP) and pulsed electrical fields (PEFs) that can improve the quality of food from functionality, chemistry/microbiology, bioactive quantity, and shelf-life standpoints. The authors discuss how to improve food functionality with high hydrostatic pressure (HHP) and PEFs. They focus on improving the quality and retaining bioactive constituents of fruits and vegetables and improving the quality of dairy, egg, meat, and seafood products with HHP. Broad in scope, the book also reviews the modeling and simulations of HHP inactivation of microorganisms and the relative effects of HHP processing on food allergies and intolerances. It then discusses improving food functionality with PEF processes in dairy and egg products, fruit juices, and wine. A chapter attending to industrial applications of HHP and PEF systems and potential commercial quality and shelf life of food products concludes this discussion. During the past decade, novel processing technologies including HHP, ultrasound, PEF, and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. Successful research and identification of economic benefits, including energy and water conservation as well as demonstrated safety and fresh-like quality attributes will improve consumer perception of nonthermal technologies and result in further development by the food industry around the world. In an in-depth exploration of these novel technologies, the book gives you the skills for product development and improvement.

Green Food Processing Techniques

Green Food Processing Techniques
Author: Farid Chemat,Eugene Vorobiev
Publsiher: Academic Press
Total Pages: 586
Release: 2019-07-26
ISBN 10: 0128154438
ISBN 13: 9780128154434
Language: EN, FR, DE, ES & NL

Green Food Processing Techniques Book Review:

Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. Introduces the strategic concept of Green Food Processing to meet the challenges of the future of the food industry Presents innovative techniques for green food processing that can be used in academia, and in industry in R&D and processing Brings a multidisciplinary approach, with significant contributions from eminent scientists who are actively working on Green Food Processing techniques

Innovation in Food Engineering

Innovation in Food Engineering
Author: Maria Laura Passos,Claudio P. Ribeiro
Publsiher: CRC Press
Total Pages: 747
Release: 2016-04-19
ISBN 10: 9781420086072
ISBN 13: 1420086073
Language: EN, FR, DE, ES & NL

Innovation in Food Engineering Book Review:

Consumer-driven products have kept the food industry at the forefront of technological innovations. For example, the redefinition of the once accepted compromise between convenience and quality is just one of the current issues driving the development of new products. An overview of a range of solutions for these challenges, Innovation in Food Engineering: New Techniques and Products addresses not only new or alternative technologies but also new products, materials, and additives that have emerged as a response to current and emerging issues faced by the food industry. This book provides a comprehensive overview of modern processing technologies and their use to develop new or improved food products and ingredients that meet consumers increased demands for quality and safety. Each chapter in the Innovative Techniques section begins with a critical review of the fundamentals of the new or modified technique, its advantages, and relevant results. They include a description of the actual industrial scenario where the technique can be applied, emphasizing benefits and economical relevance of this sector. The chapters in the New Materials, Products, and Additives section identify the potential of the new or modified product, discuss its production route, and compare it with traditional alternatives. While there are many books available on both topics, this is one of the first to cover processing technologies and their use to produce new and improved food products. Written by internationally recognized experts and pioneers and comprehensive in scope, the text highlights promising techniques and remaining challenges. In the constantly changing global marketplace, keeping up with new developments is important—keeping ahead of them is essential. This book keeps you up to date on the latest technology and paves the way for future developments.

Innovations in Food Processing Technology

Innovations in Food Processing Technology
Author: Nandan Sit,Laxmikant S. Badwaik
Publsiher: New India Publishing Agency- Nipa
Total Pages: 252
Release: 2018-09-26
ISBN 10: 9789386546517
ISBN 13: 9386546515
Language: EN, FR, DE, ES & NL

Innovations in Food Processing Technology Book Review:

The contents of the book are divided into various chapters from Advances in Food Engineering, Developments in Food Quality and Safety, Emerging Food Processing Technologies, Innovations in Food Product Development and Developments in Food Property Analysis. The book includes topics like modelling approaches of various food processes namely drying, dehydration and absorption, quality characteristics, quality measurement and safety of food product. The book also contains topics related to emerging processing technologies for food namely ohmic heating, cold plasma, high pressure, ultrasound assisted processing etc., and development of new ingredient and food product. Some topics of the book deal with various types of properties of food such as antioxidant, physicochemical and rheological properties of food.

Case Studies in Novel Food Processing Technologies

Case Studies in Novel Food Processing Technologies
Author: C J Doona
Publsiher: Elsevier
Total Pages: 560
Release: 2010-10-28
ISBN 10: 0857090712
ISBN 13: 9780857090713
Language: EN, FR, DE, ES & NL

Case Studies in Novel Food Processing Technologies Book Review:

Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies. Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens the case histories to include alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies, which are applied in food preservation sectors ranging from fresh produce, to juices, to disinfestation. Part three covers novel food preservation techniques using natural antimicrobials, novel food packaging technologies, and oxygen depleted storage techniques. Part four contains case studies of innovations in retort technology, microwave heating, and predictive modelling that compare thermal versus non-thermal processes, and evaluate an accelerated 3-year challenge test. With its team of distinguished editors and international contributors, Case studies in novel food processing technologies is an essential reference for professionals in industry, academia, and government involved in all aspects of research, development and commercialisation of novel food processing technologies. Provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies Presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing Features alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies utilised in food preservation sectors

Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds

Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds
Author: Francisco J. Barba,Jorge Manuel Alexandre Saraiva,Giancarlo Cravotto,Jose M. Lorenzo
Publsiher: Woodhead Publishing
Total Pages: 370
Release: 2019-06-07
ISBN 10: 0128141751
ISBN 13: 9780128141755
Language: EN, FR, DE, ES & NL

Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds Book Review:

Innovative Thermal and Nonthermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products. Chapters cover the relationship between gastronomic science, nutrition and food science in the development of healthy products, introduce the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds, describe how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein, amino acids and carbohydrates, and discuss how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins. Final sections cover processing, bioavailability and bioaccessibility of bioactive compounds, describing how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides. Presents the implications of conventional and innovative processing on the nutritional and health aspects of food products Introduces the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds Explains how processing (conventional and non-conventional) affects the bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids and bioactive peptides

Advances in Processing Technologies for Bio-based Nanosystems in Food

Advances in Processing Technologies for Bio-based Nanosystems in Food
Author: Óscar L. Ramos,Ricardo N. Pereira,Miguel A. Cerqueria,José A. Teixeira,António A. Vicente
Publsiher: CRC Press
Total Pages: 374
Release: 2019-07-25
ISBN 10: 1351710052
ISBN 13: 9781351710053
Language: EN, FR, DE, ES & NL

Advances in Processing Technologies for Bio-based Nanosystems in Food Book Review:

Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products. This book overviews the most recent advances made on the field of nanoscience and nanotechnology that significantly influenced the food industry. Advances in Processing Technologies for Bio-Based Nanosystems in Food provides a multidisciplinary review of the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures systems. Features: Presents the most recent advances made in the field of nanoscience and nanotechnology as applied to the food industry Discusses innovative approaches and processing technologies Shows how nanotechnology can be used to produce safer, nutritious, healthier, sustainable and environmental-friendly food products Covers the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures Selected examples of nanotechnology applications in food industry are shown, focusing on advanced aspects of food packaging, processing and preservation; followed by one contribution that presents the potential commercialization and the main challenges for scale-up. Comprised of 15 chapters, this book provides much-needed and up-to-date information on the use of emergent technologies in bio-based nanosystems for foods, and serves as an ideal reference for scientists, regulators, industrialists, and consumers that conduct research and development in the food processing industry.

Innovations in Food Packaging

Innovations in Food Packaging
Author: Jung H. Han
Publsiher: Academic Press
Total Pages: 624
Release: 2013-10-03
ISBN 10: 0123948355
ISBN 13: 9780123948359
Language: EN, FR, DE, ES & NL

Innovations in Food Packaging Book Review:

This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design. Today's packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new and important options for maximizing the role of packaging have emerged. This book specifically examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology. Professionals involved in food safety and shelf life, as well as researchers and students of food science, will find great value in this complete and updated overview. New to this edition: Over 60% updated content — including nine completely new chapters — with the latest developments in technology, processes and materials Now includes bioplastics, biopolymers, nanoparticles, and eco-design of packaging

Emerging Technologies in Food Science

Emerging Technologies in Food Science
Author: Monika Thakur
Publsiher: Springer Nature
Total Pages: 329
Release:
ISBN 10: 9811525560
ISBN 13: 9789811525568
Language: EN, FR, DE, ES & NL

Emerging Technologies in Food Science Book Review: