Sustainable production technology in food / edited by Jose M. Lorenzo, Paulo E. S. Munekata, and Francisco J. Barba.

Format:

Book

Contributor:

Munekata, Paulo E. S., editor.

Lorenzo, José M., editor.

Barba, Francisco, editor.

Language:

English

Subjects (All):

Sustainable agriculture.

Food industry and trade--Environmental aspects.

Food industry and trade.

Food Industry.

Sustainable Development.

Medical Subjects:

Food Industry.

Sustainable Development.

Physical Description:

1 online resource (236 pages)

Place of Publication:

London, England ; San Diego, California ; Cambridge, Massachusetts : Academic press, [2021]

Summary:

This book explores important scientific and practical aspects related to sustainable technologies used in all aspects of the food system.

Contents:

Front Cover

Sustainable Production Technology in Food

Copyright

Contents

Contributors

Preface

Chapter 1 Modern Food Production: Fundaments, Sustainability, and the Role of Technological Advances

1.1 Introduction

1.2 Novel Food Trends

1.2.1 Insects

1.2.2 Meat-Based Foods

1.2.3 Cultured Meat

1.2.4 Meat Analogues and Meat Extenders

1.2.5 Single-Cell Proteins

1.2.6 Milk Substitutes

1.2.7 Marine Products

1.3 New Technologies

1.3.1 Nonthermal Processing Technologies

1.3.2 Microencapsulation

1.3.3 Nanotechnology

1.3.4 3D Printing

1.4 Conclusion

Acknowledgments

References

Chapter 2 Consumer and Market Demand for Sustainable Food Products

2.1 Sustainability and Sustainable Food Products Definition

2.2 Sustainable Development Goals and Europe's Food System

2.3 Circular Economy and Sustainable Food Consumption

2.4 Consumers and Sustainable Food

2.5 The Marketing of Sustainable Food

2.6 Key Findings

Chapter 3 Technological Advances for Sustainable Livestock Production

3.1 Introduction

3.2 Problems Affecting the Sustainability of Livestock Production Systems

3.2.1 Exploitation of Natural Resources

3.2.2 Increase in Greenhouse Gases

3.3 Technological Advances Implemented in the 20th Century

3.3.1 Artificial Insemination

3.3.2 Crossbreeding to Achieve Heterosis

3.4 Technology for the Sustainability of Livestock Farming in the Recent Decades

3.4.1 Livestock DNA Modification: Animal Transgenesis

3.4.2 New Strategies in Livestock Feeding

3.4.3 Towards a Smart Livestock Farming

3.5 Conclusions

Chapter 4 Packaging Systems

4.1 Introduction

4.2 Packaging Materials

4.2.1 Stoneware and Pottery Materials.

4.2.2 Glass Packaging Materials

4.2.3 Metal Packaging Materials

4.2.4 Paper and Paperboard Packaging Materials

4.2.5 Plastic Packaging Materials

4.2.6 Biodegradable and Bio-Based Packaging Materials

4.2.7 Edible Food Packaging Materials

4.3 Packaging Effects on Shelf-Life

4.3.1 Modified Atmosphere Packaging (MAP)

4.3.2 Vacuum Packaging

4.4 Recent Discoveries and Future Trends in Food Packaging

4.4.1 Active Packaging and Edible Films/Coatings

4.4.2 Intelligent and Smart Packaging

4.5 Conclusions

Chapter 5 Pectooligosaccharides as Emerging Functional Ingredients: Sources, Extraction Technologies, and Biological Activities

5.1 Introduction

5.2 Source of Pectin and Pectin Oligosaccharides

5.3 POS Production

5.4 Biological Properties of POS

5.4.1 Prebiotic Effect

5.4.2 Antidiabetic, Anticholesterolemic and Antiobesity Properties

5.4.3 Antitumor Property

5.4.4 Antioxidant, Antiinflammatory, and Antimicrobial Properties

5.5 Conclusions

Chapter 6 Biopreservation: Foodborne Virus Contamination and Control in Minimally Processed Food

6.1 Introduction

6.2 Main Foodborne Viruses Associated to the Consumption of MPFs

6.2.1 Human Pathogens

6.2.1.1 Caliciviridae family

6.2.1.2 Picornaviridae family

6.2.1.3 Human Mastadenovirus species

6.2.2 Zonotic Enteric Viruses

6.2.2.1 Hepatitis E virus

6.2.2.2 Rotavirus

6.2.3 Other Human Viral Pathogens That May Contaminate Water and Food

6.2.3.1 Polyomavirus

6.2.3.2 Coronavirus

6.3 Viral Contaminations in Crops and Shellfish Production Areas

6.3.1 Fresh Vegetables and Rinsed Fruits

6.3.2 Bivalve Molluscs

6.3.2.1 Foodborne outbreaks linked to oysters

6.4 Foodborne Viruses Control in Minimally Processed Food.

6.4.1 Vegetables and Fruits

6.4.2 Bivalve Molluscs

6.5 The Challenge of Emergent Viral Pathogens in Food

Further Reading

Chapter 7 Ohmic Heating-An Emergent Technology in Innovative Food Processing

7.1 Introduction

7.2 Ohmic Heating: The basics

7.2.1 Electrical Conductivity

7.2.2 Electric Field

7.3 Main Applications

7.3.1 Food Processing

7.3.2 Food Biotechnology

7.3.3 Biomolecules Functionality

7.4 Novel Perspectives

7.5 Conclusions

Chapter 8 Pulsed Electric Fields in Sustainable Food

8.1 Introduction

8.2 Implication of PEF in the Production of Safe Food

8.2.1 Mitigation of Toxic Compounds

8.2.2 Control of Food Allergy

8.2.3 Preservation of Foods

8.3 PEF for the Production of Healthier Food

8.4 Effect of PEF on the Technological Properties of Food

8.4.1 Improvement of Drying Food Process

8.4.2 Modification of Texture Properties of Foods

8.5 Limitations and Challenges

Chapter 9 Innovative Technologies in Sustainable Food Production: High Pressure Processing

9.1 Introduction

9.2 Innovative Technologies in Food Production-High Pressure Processing (HPP)

9.2.1 High Hydrostatic Pressure (HHP) Processing

9.2.1.1 Typical HHP process

Processing parameters

9.2.1.2 Main goal of HHP

9.3 Sustainable Food Production-Tools and Guides

9.4 Examples in the Sustainable Food Production by Means of High Pressure Processing (HPP)

9.4.1 Extraction From Food Waste and Byproducts

9.5 Conclusions and Future Remarks

Chapter 10 Ultrasound Processing: A Sustainable Alternative

10.1 Introduction

10.2 Ultrasound (USN) Characteristics and Sustainability

10.2.1 USN Applications in Food Safety and Security.

10.2.1.1 Effect of USN on microorganism decontamination

10.2.1.2 Effect of USN on enzyme activities

10.2.1.3 Effect of USN on food contaminants

Mycotoxin removal by USN

Pesticide removal by USN

10.2.2 US Applications in Environmental Sustainability

10.2.2.1 USN and water treatment

10.2.2.2 USN and recovery of high-added-value compounds from food wastes and side streams

10.2.2.3 Ultrasound in biomass valorization

10.2.3 USN and Economic Sustainability

10.2.3.1 USN application in clean extraction

10.2.3.2 USN application in drying

10.3 Conclusions

Chapter 11 Innovative Technologies in Sustainable Food Production: Cold Plasma Processing

11.1 Introduction

11.2 Cold Plasma Technology

11.2.1 Definition

11.2.2 Plasma Source

11.2.3 Plasma Chemistry

11.2.4 Antimicrobial Mechanism

11.2.5 Effectiveness of Cold Plasma

11.3 Cold Plasma in Food Processing

11.3.1 Food Preservation

11.3.1.1 Physiochemical quality of food

11.3.2 Food Packaging

11.4 Cold Plasma in Sustainable Food Production

11.4.1 Germination and Plant Growth Enhancement

11.4.2 Degradation of Mycotoxins and Pesticides

11.4.3 Soil Remediation

11.4.4 Wastewater Treatment

11.4.5 Extension of Shelf Life

11.5 Future Perspective

11.6 Summary

Chapter 12 Nanotechnology

12.1 Introduction

12.2 Crop Production

12.2.1 Nanofertilizers

12.2.2 Nanopesticides

12.2.3 Nanosensors

12.3 Animal Production

12.4 Food Processing and Packaging

12.4.1 Nanosensors

12.4.2 Nano-Ingredients

12.4.3 Nano-Packaging

12.5 Sustainable Assessment of Nanotechnology

12.6 Conclusion

Chapter 13 Food Legislation: Particularities in Spain for Typical Products of the Mediterranean Diet

13.1 Introduction.

13.2 European Union Food Legislation

13.3 Spanish Food Legislation

13.4 Particularities for Typical Products of the Mediterranean Diet Typically Produced in Spain

13.4.1 Cereals (Bread)

13.4.2 Olive Oil

13.4.3 Iberian (IB) Pig Dry-Cured Products

13.4.4 Wine

Index.

Notes:

Includes bibliographical references and index.

Description based on print version record.

ISBN:

0-12-823220-X

OCLC:

1263870471