Innovative Food Packaging and Processing Technologies

Present and Future
Herausgeber: Bermudez-Aguirre, Daniela

• Broschiertes Buch

Produktbeschreibung

Innovative Food Packaging and Processing Technologies: Present and Future presents the latest information about technologies that are currently under research and can soon be transferred to this industry. It also provides information about other novel technologies that are started to be investigated but show potential use in the industry, like PEF, cold plasma, megasonic, radiofrequency, infrared, nanotechnology technologies. Other sections cover the most recent information regarding the novel packaging technologies and packaging materials in the food science/food engineering arena, with examples including packaging aspects, food regulations, plant-based alternatives to animal foods, consumer phobia/acceptance of new technologies. A special section includes information about novel ingredients and product development. This book also covers the point of view of industry and equipment manufacturers related to novel technologies. The consumer role in accepting novel technologies and products is also presented, making it a unique resource to researchers, graduate students and professionals in the food industry.Innovative Food Packaging and Processing Technologies: Present and Future presents the latest information about technologies that are currently under research and can soon be transferred to this industry. It also provides information about other novel technologies that are started to be investigated but show potential use in the industry, like PEF, cold plasma, megasonic, radiofrequency, infrared, nanotechnology technologies. Other sections cover the most recent information regarding the novel packaging technologies and packaging materials in the food science/food engineering arena, with examples including packaging aspects, food regulations, plant-based alternatives to animal foods, consumer phobia/acceptance of new technologies. A special section includes information about novel ingredients and product development. This book also covers the point of view of industry and equipment manufacturers related to novel technologies. The consumer role in accepting novel technologies and products is also presented, making it a unique resource to researchers, graduate students and professionals in the food industry.

Produktdetails

• Verlag: Elsevier Health Sciences
• Seitenzahl: 600
• Erscheinungstermin: 1. Dezember 2024
• Englisch
• ISBN-13: 9780323917421
• ISBN-10: 0323917429
• Artikelnr.: 67201208

Inhaltsangabe

SECTION I: Food Processing
1. Application of PEF in food processing and
2. Ultraviolet light for food and beverage preservation. Exploring the
latest advancements and potential challenges
3. Megasonic treatments in food
4. Cold Plasma for food processing applications
5. Progress in radio frequency heating for food
6. Nanotechnology in food safety
SECTION II: Product development and food packaging
7. Edible insects as alternative food: nutrition, safety, sustainability
8. Development of novel ingredients using innovative
9. Novel techniques for food product and packaging prototyping and
manufacturing: from blueprints to enhanced functionality
10. Edible films for food packaging and preservation
11. Potential use of microalgae and Amazonian fruit in electrospun
nanofibers for the development of innovative food packaging
12. Life Cycle Assessment (LCA) as a tool to evaluate bioplastics as
alternatives to petroleum-based plastics in the food industry
SECTION III: Industry and consumer
13. The entrepreneurial process for novel food products and packaging
14. From the leap innovation department to your table: the transfer of
novel technologies to the food industry
15. Challenges and Innovations in High Pressure Processing Commercial
Implementation
16. 3D printing: at the intersection of social acceptance, participatory
research, and specific nutritional benefits