Novel Technologies in Food Science : Their Impact on Products, Consumer Trends and the Environment. 1st ed. 2012
- 種類:
- 電子ブック
- 責任表示:
- edited by Anna McElhatton, Paulo José do Amaral Sobral
- 出版情報:
- New York, NY : Springer New York : Imprint: Springer, 2012
- 著者名:
- シリーズ名:
- Integrating Food Science and Engineering Knowledge Into the Food Chain ; 7
- ISBN:
- 9781441978806 [1441978801]
- 注記:
- 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 Preservat
Novel Technologies in Food Science: Their Impact on Products, Consumer Trends and the Environment, the seventh volume of the ISEKI-Food book series, discusses how novel food technologies are connected to the production of foods and how they impinge on our daily lives through consumers’ selection and continued loyalty to product types. Topics include waste and waste management, HACCP, safety issues in the use of nutraceuticals and functional foods, and green technologies to produce novel products. Like the other books in the series, this volume has chapters written by scientists specializing in the field. This book is intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in both food and environmental issues applicable to sustainable food production. - ローカル注記:
- 学内専用E-BOOKS (local access only)
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