Sustainable Production Technology in Food

Erscheinungsjahr 2021
ISBN: 978-0-12-821233-2
Verlag: William Andrew Publishing

Buch, Englisch, 234 Seiten, Format (B × H): 191 mm x 235 mm, Gewicht: 500 g

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.

Autoren/Hrsg.

Lorenzo, Jose M.

Munekata, Paulo E.S.

Barba, Francisco J.

Fachgebiete

• Technische Wissenschaften Technik Allgemein Nachhaltigkeit, Grüne Technologien
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

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 Jezek, Marinela Nutrizio, and Anet Rezek 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

Über Autor(innen)

Munekata, Paulo E.S.
Paulo Eduardo Sichetti Munekata is a postdoctoral researcher (Juan de la Cierva - formación scholarship) at the Meat Technology Centre of Galicia (CTC), Ourense, Spain. He is the author of 129 scientific articles in well-recognized peer-reviewed international journals, 27 book chapters in international publishers, 40 communications to national and international congresses. Currently, he is directly involved in projects aiming to: 1) Characterize natural compounds with antioxidant activity; 2) Develop healthier food products (particularly meat products) using natural compounds (specially antioxidants); 3) Study the effect of natural and active ingredients in the technological properties of food products.

Barba, Francisco J.
Francisco J. Barba, PhD, is working as a Professor in the Nutrition and Food Science area in the Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Sciences, University of Valencia, Spain. Dr. Barba earned his PhD in Food Technology and master's degree in Dietetics and Dietotherapy from the University of Valencia. His areas of interest include edible and bioactive packaging, novel and emerging techniques in food and bio-engineering, thermal and non-thermal technologies, bioactive compounds, essential oils, spectroscopy and analytical techniques, phytochemistry of medicinal and aromatic plants, and sustainable processing. He has published more than 441 research papers and review articles, 12 books and 84 book chapters on different aspects of food and nutritional science and food packaging. Dr. Barba is a co-inventor of two patents and the editor-in-chief or editor of several reputed journals such as Food Research International, Innovative Food Science and Emerging Technologies, Journal of Food Composition and Analysis, Applied Food Research, among others.

Lorenzo, Jose M.
José Manuel Lorenzo is Head of Research at the Meat Technology Centre of Galicia, Ourense, Spain. His research focuses on development of new product, processes, and food packaging. He has more than 300 publications and more than 4000 citations. He is an associate editor of the Food Research International, Journal of the Science Food and Agriculture, Food Analytical Methods, and Canadian Journal of Animal Science. Currently, he is directly involved in the: 1) Animal production; 2) Study of natural compounds as food ingredients; 3) Understanding physicochemical, biochemical, sensorial, and microbial changes during the technological processes applied to meat products; and 4) Development of new and healthier meat food products.