Description
Sustainability is an essential part of our modern food production system. Carrying out food research that considers environmental, social, and economic factors, is a major objective for food producers and researchers. Strategic development and use of technology can greatly assist in the progression toward a more sustainable food system.Sustainable Production Technology in Food explores important scientific and practical aspects related to sustainable technologies used in all aspects of the food system. 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.- Presents a comprehensive discussion around the technological advances of sustainable food production- Addresses the current relationship between food production and sustainability- Focuses on how technology can impact the sustainability of the food production system
Table of Contents
1. Modern Food Production: Fundaments, Sustainability and the Role of Technological AdvancesCristina Pérez-Santaescolastica, Paulo Eduardo Sichetti Munekata, Mirian Pateiro, Rubén Domínguez, Jane M. Misihairabgwi, and José Manuel Lorenzo2. Consumer and Market Demand for Sustainable Food Products Sol Zamuz, Paulo Eduardo Sichetti Munekata, Herbert L. Meiselman, Wangang Zhang, Lujuan Xing, and José Manuel Lorenzo3. Technological Advances for Sustainable Livestock Production Rubén Agregán, Paulo Eduardo Sichetti Munekata, Xi Feng, Beatriz Gullón, Rubén Domínguez, and José Manuel Lorenzo4. Packaging SystemsRubén Domínguez, Benjamin Bohrer, Mirian Pateiro, Paulo Eduardo Sichetti Munekata, and José Manuel Lorenzo5. Pectooligosaccharides as Emerging Functional Ingredients: Sources, Extraction Technologies, and Biological ActivitiesPatricia Gullón, Pablo G. del Río, Beatriz Gullón, Diana Oliveira, Patricia Costa, and José Manuel Lorenzo6. Biopreservation: Foodborne Virus Contamination and Control in Minimally Processed FoodDoris Sobral Marques Souza, Vilaine Corrêa da Silva, Marília Miotto, Juliano De Dea Lindner, David Rodríguez-Lázaro, and Gislaine Fongaro7. Ohmic Heating—An Emergent Technology in Innovative Food ProcessingRui M. Rodrigues, António A. Vicente, António J. Teixeira, and Ricardo N. Pereira8. Pulsed Electric Fields in Sustainable FoodMirian Pateiro, Rubén Domínguez, Igor Tomasevic, Paulo Eduardo Sichetti Munekata, Mohammed Gagaoua, and José Manuel Lorenzo9. Innovative Technologies in Sustainable Food Production: High Pressure ProcessingSven Karlović, Tomislav Bosiljkov, Damir Ježek, Marinela Nutrizio, and Anet Režek Jambrak10 Ultrasound Processing: A Sustainable AlternativeNoelia Pallarés, Houda Berrada, Emilia Ferrer, Jianjun Zhou, Min Wang, Francisco J. Barba, and Mladen Brnčić11. Innovative Technologies in Sustainable Food Production: Cold Plasma ProcessingIwona Niedźwiedź and Magdalena Polak-Berecka12. NanotechnologyPaulo Eduardo Sichetti Munekata, Mirian Pateiro, Rubén Domínguez, Mohamed A. Farag, Theodoros Varzakas, and José Manuel Lorenzo13. Food Legislation: Particularities in Spain for Typical Products of the Mediterranean DietMartina P. Serrano, Louis Chonco, Tomás Landete-Castillejos, Andrés García, and José Manuel Lorenzo
