Sustainable Production Technology in Food
- 1st Edition - August 6, 2021
- Imprint: Academic Press
- Editors: Jose M. Lorenzo, Paulo E.S. Munekata, Francisco J. Barba
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 2 1 2 3 3 - 2
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 3 2 2 0 - 0
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 ob… Read more
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Request a sales quoteSustainability 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
Those working in food technology, food science, nutrition, environmental science, and engineering
- Cover image
- Title page
- Table of Contents
- Copyright
- Contributors
- Preface
- Chapter 1: Modern Food Production: Fundaments, Sustainability, and the Role of Technological Advances
- Abstract
- Acknowledgments
- 1.1: Introduction
- 1.2: Novel Food Trends
- 1.3: New Technologies
- 1.4: Conclusion
- Chapter 2: Consumer and Market Demand for Sustainable Food Products
- Abstract
- Acknowledgments
- 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
- Abstract
- Acknowledgments
- 3.1: Introduction
- 3.2: Problems Affecting the Sustainability of Livestock Production Systems
- 3.3: Technological Advances Implemented in the 20th Century
- 3.4: Technology for the Sustainability of Livestock Farming in the Recent Decades
- 3.5: Conclusions
- Chapter 4: Packaging Systems
- Abstract
- 4.1: Introduction
- 4.2: Packaging Materials
- 4.3: Packaging Effects on Shelf-Life
- 4.4: Recent Discoveries and Future Trends in Food Packaging
- 4.5: Conclusions
- Chapter 5: Pectooligosaccharides as Emerging Functional Ingredients: Sources, Extraction Technologies, and Biological Activities
- Abstract
- Acknowledgments
- 5.1: Introduction
- 5.2: Source of Pectin and Pectin Oligosaccharides
- 5.3: POS Production
- 5.4: Biological Properties of POS
- 5.5: Conclusions
- Chapter 6: Biopreservation: Foodborne Virus Contamination and Control in Minimally Processed Food
- Abstract
- Acknowledgments
- 6.1: Introduction
- 6.2: Main Foodborne Viruses Associated to the Consumption of MPFs
- 6.3: Viral Contaminations in Crops and Shellfish Production Areas
- 6.4: Foodborne Viruses Control in Minimally Processed Food
- 6.5: The Challenge of Emergent Viral Pathogens in Food
- Chapter 7: Ohmic Heating—An Emergent Technology in Innovative Food Processing
- Abstract
- 7.1: Introduction
- 7.2: Ohmic Heating: The basics
- 7.3: Main Applications
- 7.4: Novel Perspectives
- 7.5: Conclusions
- Chapter 8: Pulsed Electric Fields in Sustainable Food
- Abstract
- Acknowledgments
- 8.1: Introduction
- 8.2: Implication of PEF in the Production of Safe Food
- 8.3: PEF for the Production of Healthier Food
- 8.4: Effect of PEF on the Technological Properties of Food
- 8.5: Limitations and Challenges
- Chapter 9: Innovative Technologies in Sustainable Food Production: High Pressure Processing
- Abstract
- Acknowledgments
- 9.1: Introduction
- 9.2: Innovative Technologies in Food Production—High Pressure Processing (HPP)
- 9.3: Sustainable Food Production—Tools and Guides
- 9.4: Examples in the Sustainable Food Production by Means of High Pressure Processing (HPP)
- 9.5: Conclusions and Future Remarks
- Chapter 10: Ultrasound Processing: A Sustainable Alternative
- Abstract
- 10.1: Introduction
- 10.2: Ultrasound (USN) Characteristics and Sustainability
- 10.3: Conclusions
- Chapter 11: Innovative Technologies in Sustainable Food Production: Cold Plasma Processing
- Abstract
- 11.1: Introduction
- 11.2: Cold Plasma Technology
- 11.3: Cold Plasma in Food Processing
- 11.4: Cold Plasma in Sustainable Food Production
- 11.5: Future Perspective
- 11.6: Summary
- Chapter 12: Nanotechnology
- Abstract
- Acknowledgments
- 12.1: Introduction
- 12.2: Crop Production
- 12.3: Animal Production
- 12.4: Food Processing and Packaging
- 12.5: Sustainable Assessment of Nanotechnology
- 12.6: Conclusion
- Chapter 13: Food Legislation: Particularities in Spain for Typical Products of the Mediterranean Diet
- Abstract
- 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
- Index
- Edition: 1
- Published: August 6, 2021
- Imprint: Academic Press
- No. of pages: 234
- Language: English
- Paperback ISBN: 9780128212332
- eBook ISBN: 9780128232200
JL
Jose M. Lorenzo
José Manuel Lorenzo is Head of Research at the Meat Technology Centre of Galicia, Ourense, Spain. His research focuses on development of new product, processes, and food packaging. He has more than 300 publications and more than 4000 citations. He is an associate editor of the Food Research International, Journal of the Science Food and Agriculture, Food Analytical Methods, and Canadian Journal of Animal Science. Currently, he is directly involved in the: 1) Animal production; 2) Study of natural compounds as food ingredients; 3) Understanding physicochemical, biochemical, sensorial, and microbial changes during the technological processes applied to meat products; and 4) Development of new and healthier meat food products.
Affiliations and expertise
Head of Research, Meat Technology Centre of Galicia, Ourense, SpainPM
Paulo E.S. Munekata
Paulo Eduardo Sichetti Munekata is a postdoctoral researcher (Juan de la Cierva – formación scholarship) at the Meat Technology Centre of Galicia (CTC), Ourense, Spain. He is the author of 129 scientific articles in well-recognized peer-reviewed international journals, 27 book chapters in international publishers, 40 communications to national and international congresses. Currently, he is directly involved in projects aiming to: 1) Characterize natural compounds with antioxidant activity; 2) Develop healthier food products (particularly meat products) using natural compounds (specially antioxidants); 3) Study the effect of natural and active ingredients in the technological properties of food products.
Affiliations and expertise
Postdoctoral Researcher (Juan de la Cierva – formación scholarship), Centro Tecnológico de la Carne de Galicia, Ourense, SpainFB
Francisco J. Barba
Francisco J. Barba, PhD, is working as a Professor in the Nutrition and Food Science area in the Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Sciences, University of Valencia, Spain. Dr. Barba earned his PhD in Food Technology and master’s degree in Dietetics and Dietotherapy from the University of Valencia. His areas of interest include edible and bioactive packaging, novel and emerging techniques in food and bio-engineering, thermal and non-thermal technologies, bioactive compounds, essential oils, spectroscopy and analytical techniques, phytochemistry of medicinal and aromatic plants, and sustainable processing. He has published more than 441 research papers and review articles, 12 books and 84 book chapters on different aspects of food and nutritional science and food packaging. Dr. Barba is a co-inventor of two patents and the editor-in-chief or editor of several reputed journals such as Food Research International, Innovative Food Science and Emerging Technologies, Journal of Food Composition and Analysis, Applied Food Research, among others.
Affiliations and expertise
Universitat de ValenciaRead Sustainable Production Technology in Food on ScienceDirect