The book covers novel technologies, including high pressure, antimicrobials, and electromagnetism, and their impact.
Inhaltsverzeichnis
Part I. Environmental Aspects. - 1. Waste and its Rational Management. - 2. Implementation of Hazard Analysis and Critical Control Points System in the Food Industry: Impact on Safety and the Environment. - 3. Food By-Products for Biofuels. - 4. Integrated Management Methods for the Treatment and/or Valorisation of Olive Mill Waste. - Part II. Safety and Quality Considerations. - 5. Safety Considerations of Nutraceuticals and Functional Foods. - 6. Consumer Behavior: Determinants and Trends in Novel Food Choice. - Part III. Novel Process Technologies with a Green/Environmental Slant. - 7. Recent Advances in the Microencapsulation of Oils High in Polyunsaturated Fatty Acids. - 8. Biocontrol of Foodborne Bacteria. - 9. Plant Extracts as Natural Antifungals: Alternative Strategies to Mold Control in Foods. - 10. Reduction of Mycotoxins Contamination by Segregation with Sieves, Prior to Maize Milling. - 11. Rational Use of Novel Technologies: A Comparative Analysis of the Performance of Several New Food Preservation Technologies for Microbial Inactivation. - 12. Emerging Technologies to Improve the Safety and Quality of Fruits and Vegetables. - 13. Novel Technologies for the Preservation of Chilled Aquatic Food Products. - 14. Use of Natural Preservatives in Seafood. - 15. Edible Films: Use of Additives as Property Enhancers. - 16. Clean Strategies for the Management of By-Products in Dairy Industries.
