| Description |
xiii, 220 p. : ill., chart ; 24 cm. |
| Note |
Includes bibliographical references and index |
| Contents |
Chapter 1 Modern food production: fundaments, sustainability, and the role of technological advances -- Chapter 2 Consumer and market demand for sustainable food products -- Chapter 3 Technological advances for sustainable livestock production -- Chapter 4 Packaging systems -- Chapter 5 Pectooligosaccharides as emerging functional ingredients: sources, extraction technologies, and biological activities -- Chapter 6 Biopreservation: foodborne virus contamination and control in minimally processed food -- Chapter 7 Ohmic heating-an emergent technology in innovative food processing -- Chapter 8 Pulsed electric fields in sustainable food -- Chapter 9 Innovative technologies in sustainable food production: high pressure processing -- Chapter 10 Ultrasound processing: a sustainable alternative -- Chapter 11 Innovative technologies in sustainable food production: cold plasma processing -- Chapter 12 Nanotechnology -- Chapter 13 Food legislation: particularities in spain for typical procucts of the Mediterranean Diet |
| Summary |
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. |
| Subject |
Food industry and trade -- Environmental aspects
|
|
Sustainable agriculture
|
| Alt Author |
Lorenzo, José Manuel
|
|
Munekata, Paulo Eduardo Sichetti
|
|
Barba, Francisco J.
|
| ISBN |
9780128212332 (pbk.) |
|
