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.
- Thoroughly explores some innovative food processing and packaging technologies currently under research
- Provides most recent information regarding product development, innovative ingredients, and some packaging materials in the food science/food engineering arena
- Covers industry, equipment manufacturers, and consumer points of view
Sprache
Verlagsort
Dateigröße
ISBN-13
978-0-323-97241-3 (9780323972413)
Schweitzer Klassifikation
SECTION I: Food Processing 1. Application of PEF in food processing and2. Ultraviolet light for food and beverage preservation. Exploring the latest advancements and potential challenges3. Megasonic treatments in food4. Cold Plasma for food processing applications5. Progress in radio frequency heating for food6. Nanotechnology in food safetySECTION II: Product development and food packaging7. Edible insects as alternative food: nutrition, safety, sustainability8. Development of novel ingredients using innovative9. Novel techniques for food product and packaging prototyping and manufacturing: from blueprints to enhanced functionality10. Edible films for food packaging and preservation11. Potential use of microalgae and Amazonian fruit in electrospun nanofibers for the development of innovative food packaging12. Life Cycle Assessment (LCA) as a tool to evaluate bioplastics as alternatives to petroleum-based plastics in the food industrySECTION III: Industry and consumer13. The entrepreneurial process for novel food products and packaging14. From the leap innovation department to your table: the transfer of novel technologies to the food industry15. Challenges and Innovations in High Pressure Processing Commercial Implementation16. 3D printing: at the intersection of social acceptance, participatory research, and specific nutritional benefits
