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.
1. Sustainable Production Technology in Food - p. i 2. Cover - p. i 3. Title Page - p. i 4. Copyright Page - p. iv 5. Table of Contents - p. iv 6. Contributors - p. ix 7. Preface - p. xiii 8. Chapter 1 Modern Food Production: Fundaments, Sustainability, and the Role of Technological Advances - p. 1 9. Chapter 2 Consumer and Market Demand for Sustainable Food Products - p. 23 10. Chapter 3 Technological Advances for Sustainable Livestock Production - p. 37 11. Chapter 4 Packaging Systems - p. 49 12. Chapter 5 Pectooligosaccharides as Emerging Functional Ingredients: Sources, Extraction Technologies, and Biological Activities - p. 71 13. Chapter 6 Biopreservation: Foodborne Virus Contamination and Control in Minimally Processed Food - p. 93 14. Chapter 7 Ohmic Heating—An Emergent Technology in Innovative Food Processing - p. 107 15. Chapter 8 Pulsed Electric Fields in Sustainable Food - p. 125 16. Chapter 9 Innovative Technologies in Sustainable Food Production: High Pressure Processing - p. 145 17. Chapter 10 Ultrasound Processing: A Sustainable Alternative - p. 155 18. Chapter 11 Innovative Technologies in Sustainable Food Production: Cold Plasma Processing - p. 165 19. Chapter 12 Nanotechnology - p. 179 20. Chapter 13 Food Legislation: Particularities in Spain for Typical Products of the Mediterranean Diet - p. 203 21. Index - p. 217
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.
1. Sustainable Production Technology in Food - p. i 2. Cover - p. i 3. Title Page - p. i 4. Copyright Page - p. iv 5. Table of Contents - p. iv 6. Contributors - p. ix 7. Preface - p. xiii 8. Chapter 1 Modern Food Production: Fundaments, Sustainability, and the Role of Technological Advances - p. 1 9. Chapter 2 Consumer and Market Demand for Sustainable Food Products - p. 23 10. Chapter 3 Technological Advances for Sustainable Livestock Production - p. 37 11. Chapter 4 Packaging Systems - p. 49 12. Chapter 5 Pectooligosaccharides as Emerging Functional Ingredients: Sources, Extraction Technologies, and Biological Activities - p. 71 13. Chapter 6 Biopreservation: Foodborne Virus Contamination and Control in Minimally Processed Food - p. 93 14. Chapter 7 Ohmic Heating—An Emergent Technology in Innovative Food Processing - p. 107 15. Chapter 8 Pulsed Electric Fields in Sustainable Food - p. 125 16. Chapter 9 Innovative Technologies in Sustainable Food Production: High Pressure Processing - p. 145 17. Chapter 10 Ultrasound Processing: A Sustainable Alternative - p. 155 18. Chapter 11 Innovative Technologies in Sustainable Food Production: Cold Plasma Processing - p. 165 19. Chapter 12 Nanotechnology - p. 179 20. Chapter 13 Food Legislation: Particularities in Spain for Typical Products of the Mediterranean Diet - p. 203 21. Index - p. 217
