Sustainable Production Technology in Food
eBook - ePub

Sustainable Production Technology in Food

  1. 234 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Sustainable Production Technology in Food

About this book

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. - Presents a comprehensive discussion around the technological advances of sustainable food production - Addresses the current relationship between food production and sustainability - Focuses on how technology can impact the sustainability of the food production system

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Yes, you can access Sustainable Production Technology in Food by Jose M. Lorenzo,Paulo E.S. Munekata,Francisco J. Barba in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Sustainable Production Technology in Food
  2. Chapter 1 Modern Food Production: Fundaments, Sustainability, and the Role of Technological Advances
  3. Chapter 2 Consumer and Market Demand for Sustainable Food Products
  4. Chapter 3 Technological Advances for Sustainable Livestock Production
  5. Chapter 4 Packaging Systems
  6. Chapter 5 Pectooligosaccharides as Emerging Functional Ingredients: Sources, Extraction Technologies, and Biological Activities
  7. Chapter 6 Biopreservation: Foodborne Virus Contamination and Control in Minimally Processed Food
  8. Chapter 7 Ohmic Heating—An Emergent Technology in Innovative Food Processing
  9. Chapter 8 Pulsed Electric Fields in Sustainable Food
  10. Chapter 9 Innovative Technologies in Sustainable Food Production: High Pressure Processing
  11. Chapter 10 Ultrasound Processing: A Sustainable Alternative
  12. Chapter 11 Innovative Technologies in Sustainable Food Production: Cold Plasma Processing
  13. Chapter 12 Nanotechnology
  14. Chapter 13 Food Legislation: Particularities in Spain for Typical Products of the Mediterranean Diet
  15. Index