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 selection a...
Wedi'i Gadw mewn:
| Awduron Eraill: | , |
|---|---|
| Fformat: | Livre numérique |
| Iaith: | Anglais |
| Cyhoeddwyd: |
New York, NY :
Springer New York
[20..].
Cham : Springer Nature |
| Rhifyn: | 1st ed. 2012. |
| Cyfres: | Integrating Food Science and Engineering Knowledge Into the Food Chain
7 |
| Mynediad Ar-lein: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Nodyn: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Novel Technologies in Food Science, Texte imprimé, 9781441978790 • Novel Technologies in Food Science, Texte imprimé, 9781489985835 • Novel Technologies in Food Science, Texte imprimé, 9781441978813 |
Tabl Cynhwysion:
- 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