Innovative Food Packaging and Processing Technologies
Present and Future
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93 324 Ft (88 880 Ft + 5% VAT)
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93 324 Ft
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Product details:
- Publisher Academic Press
- Date of Publication 27 November 2024
- ISBN 9780323917421
- Binding Paperback
- No. of pages690 pages
- Size 228x152 mm
- Weight 1070 g
- Language English 658
Categories
Long description:
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.
MoreTable of Contents:
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
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