Innovative Food Packaging and Processing Technologies
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Innovative Food Packaging and Processing Technologies
Present and Future
Bermudez-Aguirre, Daniela
Elsevier Science & Technology
12/2024
690
Mole
Inglês
9780323917421
Pré-lançamento - envio 15 a 20 dias após a sua edição
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SECTION I: Food Processing
1. Application of PEF in food processing and
2. Ultraviolet light for food and beverage preservation. Exploring the latest advancements and potential challenges
3. Megasonic treatments in food
4. Cold Plasma for food processing applications
5. Progress in radio frequency heating for food
6. Nanotechnology in food safety
SECTION II: Product development and food packaging
7. Edible insects as alternative food: nutrition, safety, sustainability
8. Development of novel ingredients using innovative
9. Novel techniques for food product and packaging prototyping and manufacturing: from blueprints to enhanced functionality
10. Edible films for food packaging and preservation
11. Potential use of microalgae and Amazonian fruit in electrospun nanofibers for the development of innovative food packaging
12. Life Cycle Assessment (LCA) as a tool to evaluate bioplastics as alternatives to petroleum-based plastics in the food industry
SECTION III: Industry and consumer
13. The entrepreneurial process for novel food products and packaging
14. From the leap innovation department to your table: the transfer of novel technologies to the food industry
15. Challenges and Innovations in High Pressure Processing Commercial Implementation
16. 3D printing: at the intersection of social acceptance, participatory research, and specific nutritional benefits
1. Application of PEF in food processing and
2. Ultraviolet light for food and beverage preservation. Exploring the latest advancements and potential challenges
3. Megasonic treatments in food
4. Cold Plasma for food processing applications
5. Progress in radio frequency heating for food
6. Nanotechnology in food safety
SECTION II: Product development and food packaging
7. Edible insects as alternative food: nutrition, safety, sustainability
8. Development of novel ingredients using innovative
9. Novel techniques for food product and packaging prototyping and manufacturing: from blueprints to enhanced functionality
10. Edible films for food packaging and preservation
11. Potential use of microalgae and Amazonian fruit in electrospun nanofibers for the development of innovative food packaging
12. Life Cycle Assessment (LCA) as a tool to evaluate bioplastics as alternatives to petroleum-based plastics in the food industry
SECTION III: Industry and consumer
13. The entrepreneurial process for novel food products and packaging
14. From the leap innovation department to your table: the transfer of novel technologies to the food industry
15. Challenges and Innovations in High Pressure Processing Commercial Implementation
16. 3D printing: at the intersection of social acceptance, participatory research, and specific nutritional benefits
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
3D food printing; 3D printing; Acidification; Action-research approach; Active packaging; Advanced technologies; Anthocyanin; Antimicrobial; Atmospheric cold plasma; Automation; Bioplastics; Chlorophyll; Coatings; Cold plasma; Consumer perception; Defoaming; Disinfection; Drying; Edible films; Elderly; Electrospinning; Encapsulation; Entomophagy; Entrepreneurship; Environmental impact; Eutrophication; Extraction; Food and beverage preservation; Food functional properties; Food industry; Food ingredients; Food ink; Food packaging; Food processing; Food safety; Food-grade materials; Freezing; Greenhouse gas emissions; Growth mindset; HPP in-bulk; HPP scale-up; High pressure processing; High-pressure processing; High-pressure thermal processing; Hybrid foods; Innovation; Innovative processing; Innovative products; Insect-based food; Insects; Intelligent packaging; Interdisciplinarity; Intrapreneurship; Investment; Land use; Leap innovation; Life cycle assessment; Megasonics; Megasonics design; Microbial inactivation; Nanoaditive; Nanoemulsification; Nanoencapsulation; Nanomaterial; Nanosensor; Nanotechnology; Nanotoxicity; Nonthermal; Novel food; Novel technologies; Ozone; Packaging; Parasite inactivation; Pasteurization; Personalized food; Protein; Prototyping; Pulsed electric fields; Radio frequency; Regulations; Research; Shelf-life; Single-use plastics; Social acceptability; Spin dope solutions; Sustainability; Target populations; Technology transfer; Thermal processing; UV-C light; Ultrasound; Volumetric heating
SECTION I: Food Processing
1. Application of PEF in food processing and
2. Ultraviolet light for food and beverage preservation. Exploring the latest advancements and potential challenges
3. Megasonic treatments in food
4. Cold Plasma for food processing applications
5. Progress in radio frequency heating for food
6. Nanotechnology in food safety
SECTION II: Product development and food packaging
7. Edible insects as alternative food: nutrition, safety, sustainability
8. Development of novel ingredients using innovative
9. Novel techniques for food product and packaging prototyping and manufacturing: from blueprints to enhanced functionality
10. Edible films for food packaging and preservation
11. Potential use of microalgae and Amazonian fruit in electrospun nanofibers for the development of innovative food packaging
12. Life Cycle Assessment (LCA) as a tool to evaluate bioplastics as alternatives to petroleum-based plastics in the food industry
SECTION III: Industry and consumer
13. The entrepreneurial process for novel food products and packaging
14. From the leap innovation department to your table: the transfer of novel technologies to the food industry
15. Challenges and Innovations in High Pressure Processing Commercial Implementation
16. 3D printing: at the intersection of social acceptance, participatory research, and specific nutritional benefits
1. Application of PEF in food processing and
2. Ultraviolet light for food and beverage preservation. Exploring the latest advancements and potential challenges
3. Megasonic treatments in food
4. Cold Plasma for food processing applications
5. Progress in radio frequency heating for food
6. Nanotechnology in food safety
SECTION II: Product development and food packaging
7. Edible insects as alternative food: nutrition, safety, sustainability
8. Development of novel ingredients using innovative
9. Novel techniques for food product and packaging prototyping and manufacturing: from blueprints to enhanced functionality
10. Edible films for food packaging and preservation
11. Potential use of microalgae and Amazonian fruit in electrospun nanofibers for the development of innovative food packaging
12. Life Cycle Assessment (LCA) as a tool to evaluate bioplastics as alternatives to petroleum-based plastics in the food industry
SECTION III: Industry and consumer
13. The entrepreneurial process for novel food products and packaging
14. From the leap innovation department to your table: the transfer of novel technologies to the food industry
15. Challenges and Innovations in High Pressure Processing Commercial Implementation
16. 3D printing: at the intersection of social acceptance, participatory research, and specific nutritional benefits
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
3D food printing; 3D printing; Acidification; Action-research approach; Active packaging; Advanced technologies; Anthocyanin; Antimicrobial; Atmospheric cold plasma; Automation; Bioplastics; Chlorophyll; Coatings; Cold plasma; Consumer perception; Defoaming; Disinfection; Drying; Edible films; Elderly; Electrospinning; Encapsulation; Entomophagy; Entrepreneurship; Environmental impact; Eutrophication; Extraction; Food and beverage preservation; Food functional properties; Food industry; Food ingredients; Food ink; Food packaging; Food processing; Food safety; Food-grade materials; Freezing; Greenhouse gas emissions; Growth mindset; HPP in-bulk; HPP scale-up; High pressure processing; High-pressure processing; High-pressure thermal processing; Hybrid foods; Innovation; Innovative processing; Innovative products; Insect-based food; Insects; Intelligent packaging; Interdisciplinarity; Intrapreneurship; Investment; Land use; Leap innovation; Life cycle assessment; Megasonics; Megasonics design; Microbial inactivation; Nanoaditive; Nanoemulsification; Nanoencapsulation; Nanomaterial; Nanosensor; Nanotechnology; Nanotoxicity; Nonthermal; Novel food; Novel technologies; Ozone; Packaging; Parasite inactivation; Pasteurization; Personalized food; Protein; Prototyping; Pulsed electric fields; Radio frequency; Regulations; Research; Shelf-life; Single-use plastics; Social acceptability; Spin dope solutions; Sustainability; Target populations; Technology transfer; Thermal processing; UV-C light; Ultrasound; Volumetric heating
