Innovative Food Packaging and Processing Technologies

Present and Future
Herausgeber: Bermudez-Aguirre, Daniela

• Broschiertes Buch

Produktbeschreibung

Innovative Food Processing and Packaging Technologies presents updates about some innovative technologies, such as pulsed electric fields, ultraviolet, and radio frequency, but also highlights the research needs for the newest technologies, such as cold plasma. This volume also provides insights about using nanotechnology for food safety and preservation. A special section of the book includes information about novel ingredients, product development, and product and package functionality. The book also includes some of the most recent information regarding packaging technologies and packaging materials and the challenges associated with future food packaging. This book covers the point of view of industry and equipment manufacturers related to novel interventions. The role of the consumer in accepting innovative technologies and products such as 3-D food printing is also presented, making it a unique resource for researchers, graduate students, and professionals in the food industry.

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Produktdetails

• Verlag: Elsevier Science
• Seitenzahl: 690
• Erscheinungstermin: 27. November 2024
• Englisch
• Gewicht: 450g
• 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