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Sustainable Production Technology in Food
Authoritative resource covering important scientific and practical aspects related to sustainable technologies in food production in both the farm and industry contexts
Jose M. Lorenzo (Edited by), Paulo E.S. Munekata (Edited by), Francisco J. Barba (Edited by)
9780128212332, Elsevier Science
Paperback, published 12 August 2021
234 pages
23.5 x 19 x 1.6 cm, 0.5 kg
Sustainability is an essential part of our modern food production system. Carrying out food research that considers environmental, social, and economic factors, is a major objective for food producers and researchers. Strategic development and use of technology can greatly assist in the progression toward a more sustainable food system. Sustainable Production Technology in Food explores important scientific and practical aspects related to sustainable technologies used in all aspects of the food system. This book is organized into 13 chapters, that cover the main concepts related to sustainability and technology. Coverage includes current technology in the industry, technological developments to improve sustainability of food production (biopreservation, pulsed electric fields, high pressure processing, ultrasound, cold plasma, and nanotechnology), regulatory aspects, and future perspectives.
1. Modern Food Production: Fundaments, Sustainability and the Role of Technological Advances Cristina Pérez-Santaescolastica, Paulo Eduardo Sichetti Munekata, Mirian Pateiro, Rubén Domínguez, Jane M. Misihairabgwi, and José Manuel Lorenzo 2. Consumer and Market Demand for Sustainable Food Products Sol Zamuz, Paulo Eduardo Sichetti Munekata, Herbert L. Meiselman, Wangang Zhang, Lujuan Xing, and José Manuel Lorenzo 3. Technological Advances for Sustainable Livestock Production Rubén Agregán, Paulo Eduardo Sichetti Munekata, Xi Feng, Beatriz Gullón, Rubén Domínguez, and José Manuel Lorenzo 4. Packaging Systems Rubén Domínguez, Benjamin Bohrer, Mirian Pateiro, Paulo Eduardo Sichetti Munekata, and José Manuel Lorenzo 5. Pectooligosaccharides as Emerging Functional Ingredients: Sources, Extraction Technologies, and Biological Activities Patricia Gullón, Pablo G. del Río, Beatriz Gullón, Diana Oliveira, Patricia Costa, and José Manuel Lorenzo 6. Biopreservation: Foodborne Virus Contamination and Control in Minimally Processed Food Doris Sobral Marques Souza, Vilaine Corrêa da Silva, Marília Miotto, Juliano De Dea Lindner, David Rodríguez-Lázaro, and Gislaine Fongaro 7. Ohmic Heating—An Emergent Technology in Innovative Food Processing Rui M. Rodrigues, António A. Vicente, António J. Teixeira, and Ricardo N. Pereira 8. Pulsed Electric Fields in Sustainable Food Mirian Pateiro, Rubén Domínguez, Igor Tomasevic, Paulo Eduardo Sichetti Munekata, Mohammed Gagaoua, and José Manuel Lorenzo 9. Innovative Technologies in Sustainable Food Production: High Pressure Processing Sven Karlovic, Tomislav Bosiljkov, Damir Ježek, Marinela Nutrizio, and Anet Režek Jambrak 10 Ultrasound Processing: A Sustainable Alternative Noelia Pallarés, Houda Berrada, Emilia Ferrer, Jianjun Zhou, Min Wang, Francisco J. Barba, and Mladen Brncic 11. Innovative Technologies in Sustainable Food Production: Cold Plasma Processing Iwona Niedzwiedz and Magdalena Polak-Berecka 12. Nanotechnology Paulo Eduardo Sichetti Munekata, Mirian Pateiro, Rubén Domínguez, Mohamed A. Farag, Theodoros Varzakas, and José Manuel Lorenzo 13. Food Legislation: Particularities in Spain for Typical Products of the Mediterranean Diet Martina P. Serrano, Louis Chonco, Tomás Landete-Castillejos, Andrés García, and José Manuel Lorenzo
Subject Areas: Food & beverage technology [TDCT]
