Food Losses, Sustainable Postharvest and Food Technologies
- 1st Edition - May 19, 2021
- Imprint: Academic Press
- Editor: Charis M. Galanakis
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 2 1 9 1 2 - 6
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 3 2 5 1 - 4
The urgent need for sustainability within the food producing industries and agriculture has turned the interest of research to investigate new non-thermal technologies, na… Read more
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Request a sales quoteThe urgent need for sustainability within the food producing industries and agriculture has turned the interest of research to investigate new non-thermal technologies, nanotechnologies and other practices in postharvest treatment of crops and fruits. Subsequently, there is a need for a new guide covering the latest developments in this particular direction.
Food Losses, Sustainable Postharvest and Food Technology provides solutions to postharvest treatment technologies. It explores modern non-thermal technologies, focusing on postharvest losses and quality of fresh-cut products. In addition, it discusses the implications for postharvest technology research, policies and practices. It also focuses on the most recent advances in the field, while it explores the potentiality and sustainability of already commercialized processes and products.
Aimed at professionals working in the food industry and agriculture, it could also be utilized as a handbook for anyone dealing with sustainability issues of food production in spite of postharvest treatment.
- Thoroughly explores modern non-thermal technologies in postharvest treatment
- Discusses the implications for postharvest technology research, policies and practices
- Analyzes the potentiality and sustainability of already commercialized processes and products
Agriculturalists, agricultural engineers, food technologists, food engineers, academics etc. Researchers, specialists, food processors, agriculturalists and professionals working in the food and agriculture
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- Preface
- Chapter 1. Fruit and vegetable waste at domiciliary level: what is the panorama?
- Abstract
- 1.1 Introduction
- 1.2 Methodology
- 1.3 Results and discussion
- 1.4 Final considerations
- References
- Chapter 2. Fruit and vegetable waste in retail: methodological pathways, scenarios, and reduction strategies
- Abstract
- 2.1 Introduction
- 2.2 Methodology
- 2.3 Results and discussion
- 2.4 Conclusion
- References
- Chapter 3. Quality of fresh-cut products as affected by harvest and postharvest operations
- Abstract
- 3.1 Introduction
- 3.2 Fresh-cut produces
- 3.3 Marketing trends
- 3.4 Fresh-cut processing operations
- 3.5 Factor affecting the quality of fresh-cut fruits and vegetables
- 3.6 Conclusion
- References
- Chapter 4. Disinfecting agents for controlling fruits and vegetable diseases after harvest
- Abstract
- 4.1 Introduction
- 4.2 Chlorine
- 4.3 Chlorine dioxide
- 4.4 Ozone
- 4.5 Ethanol
- 4.6 Organic acids
- 4.7 Hydrogen peroxide
- 4.8 Electrolyzed water
- 4.9 Conclusions
- Symbols and Abbreviations
- References
- Chapter 5. Alternative management technologies for postharvest disease control
- Abstract
- 5.1 Introduction
- 5.2 Fruits: health benefits and production challenges
- 5.3 Pathogens: traditional disease management
- 5.4 Postharvest diseases: alternative management
- 5.5 Conclusion and future perspectives
- References
- Chapter 6. Advances in assessing product quality
- Abstract
- 6.1 Introduction
- 6.2 Advances in product quality assessment
- 6.3 Computer vision in the food area
- 6.4 Computer vision with sonar or acoustic response
- 6.5 Computer vision technology as a quality checker
- 6.6 Three-dimensional technique
- 6.7 Hyperspectral imaging
- 6.8 Soft X-ray imaging
- 6.9 Odor imaging
- 6.10 Ultrasound technology for quality assessment
- 6.11 Low-intensity ultrasound
- 6.12 Advantages of ultrasound technology
- 6.13 Nanotechnology for food-packaging and food-quality assessment
- 6.14 Detecting specific gases developed from food spoiling
- References
- Chapter 7. Emerging nondestructive technologies for quality assessment of fruits, vegetables, and cereals
- Abstract
- 7.1 Introduction
- 7.2 Safety and quality of food
- 7.3 Assessment of food (fruits, vegetables, cereals) quality by nondestructive techniques
- 7.4 Nondestructive technique applications for quality analysis of fruits, vegetables, and cereals
- 7.5 Statistical methods
- 7.6 Design of nondestructive tool in food industries
- 7.7 Conclusion
- References
- Chapter 8. Effect of ultraviolet irradiation on postharvest quality and composition of foods
- Abstract
- 8.1 Introduction
- 8.2 Ultraviolet radiation
- 8.3 Advantages of ultraviolet radiation
- 8.4 Effects of UV-C radiation on postharvest quality of fruits and vegetables
- 8.5 Effect of UV-C radiation on fresh-cut fruits and vegetables
- 8.6 Effects of UV radiation on quality and composition of foods
- 8.7 Conclusions
- References
- Chapter 9. Postharvest technology for advancing sustainable bioenergy production for food processing and reduction of postharvest losses
- Abstract
- 9.1 Introduction
- 9.2 Biomass residues from the starch crops and prospects for bioenergy conversions
- 9.3 Estimations of primary residues capacities for biofuel production and derived benefits to industrial developments
- 9.4 Results and implications
- 9.5 Discussion
- 9.6 Conclusion
- Acknowledgments
- References
- Chapter 10. Nanoscience and nanotechnology regarding food packaging and nanomaterials to extending the postharvest life and the shelf life of foods
- Abstract
- 10.1 Introduction
- 10.2 Food packaging built with nanotechnology
- 10.3 Synthesis of food nanopackaging from organic raw material
- 10.4 Synthesis of food nanopackaging from inorganic or metallic raw material
- 10.5 Nanomaterials to extending the postharvest life of fruit and vegetables
- 10.6 Nanomaterials to extending the shelf life of foods
- 10.7 Nanocoatings: biocompatibility and antimicrobial potential on shelf life
- 10.8 Food nanopackaging as a pollution source
- 10.9 Assessment of the environmental impact of nanopackaging: beyond beneficial effects
- 10.10 Nanosensors in agriculture and food safety
- 10.11 Migration and translocation of nanomaterials and consumer safety
- 10.12 Movement of nanomaterials through the food chain
- 10.13 Conclusions
- Acknowledgment
- References
- Index
- Edition: 1
- Published: May 19, 2021
- Imprint: Academic Press
- No. of pages: 408
- Language: English
- Paperback ISBN: 9780128219126
- eBook ISBN: 9780128232514
CG
Charis M. Galanakis
Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.
Affiliations and expertise
research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria.Read Food Losses, Sustainable Postharvest and Food Technologies on ScienceDirect