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Produktbild: Nonthermal Processing in Agri-Food-Bio Sciences
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Nonthermal Processing in Agri-Food-Bio Sciences Sustainability and Future Goals

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Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

28.09.2023

Herausgeber

Anet Režek Jambrak

Verlag

Springer

Seitenzahl

791

Maße (L/B/H)

23,5/15,5/4,3 cm

Gewicht

1188 g

Auflage

1st ed. 2022

Sprache

Englisch

ISBN

978-3-030-92417-1

Beschreibung

Portrait

Dr. Anet Režek Jambrak is a Professor in the  Faculty of Food Technology and Biotechnology at University of Zagreb in Zagreb, Croatia

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

28.09.2023

Herausgeber

Anet Režek Jambrak

Verlag

Springer

Seitenzahl

791

Maße (L/B/H)

23,5/15,5/4,3 cm

Gewicht

1188 g

Auflage

1st ed. 2022

Sprache

Englisch

ISBN

978-3-030-92417-1

Herstelleradresse

Springer-Verlag GmbH
Tiergartenstr. 17
69121 Heidelberg
DE

Email: [email protected]

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  • Produktbild: Nonthermal Processing in Agri-Food-Bio Sciences

  • Part I: Introduction.- 1.Sustainability in food science and food industry: where are we now? – Viewpoints of the EFFoST Working Group on Sustainable Food Systems.- 2. Innovative processing: from raw material (culture), harvesting, post harvesting, processing, and applications.- Part II: Mechanism of action of nonthermal processing technologies (NTP).- 3. Fundamental mechanisms of action.- 4. Electro-technologies: pulsed electric fields, cold plasma, radio-frequency and oscillating magnetic fields, electrohydrodynamic processing, electron beam processing and ionizing radiation .- 5. Pressure-based technologies: high pressure processing; supercritical and subcritical fluid processing.- 6. Mechanical technologies: ultrasound, and hydrodynamic cavitation.- 7. Non-electro-technologies: gamma rays, UV light, pulsed light, ozonation, photodynamic and membrane processing.- 8. Non-electro-technologies: gamma rays, UV light, ozone, photodynamic and membrane processing.- Part 3: Implementation of novel nonthermal technologies in agri-food-bio sciences.-  9.         Nonthermal Processing Technologies: Synergies and new applications in food engineering .-  10.  Implementation of novel nonthermal plasma air cleaner in a plant factory.-  11. LED-based photosensitization – a prospect for visible light-driven nonthermal fresh produce sanitation.-  12. Electrospinning Technology: Its Process Conditions and Food Packaging Applications.-  13.  Application of encapsulation technology in the agri-food sector.-  Part 4. Nonthermal processing legislation.-  14. Overview of legislation across the globe, diagnostics and standards which provide a legal and regulatory framework in which NTP is used worldwide.-  15.       Current technology readiness levels (TRL) of nonthermal technologies and research gaps for improved process control and integration into existing production lines.-  16. Industry implementation (scale-up):  Clients’ experience towards understanding of how regulations are affecting novel product development.-  17. Supercritical fluids as a tool for sustainable manufacturing of added value products.-  Part 5 Mechanisms of validation of nonthermal processes in biomaterials and agri-food applications.-  18. Current validation of NTP technologies and overview of their current and potential implementation in the production chain including agri-food wastes.-  Part 6. Sustainable perspective of nonthermal technologies.-  19. New product development from marine sources and side streams valorization using nonthermal processing technologies.-  20. Efficient production of functional and bioactive compounds and foods for use in food, pharma, cosmetic and other industries.-  21.     Decontamination of fruit juices by combination of high intensity pulsed light and other nonthermal technologies.-  22. Food-On-A-Chip: Relevance of Microfluidics in food processing.-  Part 7 . Food waste management and sustainable parameters analysis.-  21. Analysis and comparison of environmental impacts of nonthermal food technologies.-  22. Emerging non-thermal processing of food waste and by-products for sustainable food systems - selected cases.-  23. Strategies for commercializing scientific results and combining separate processes into complex technologies.-  24 Sustainable processing through efficient use of energy and minimizing waste production.-  25. Food Safety and Security (HACCP and HAZOP) for Consumers and Workers (Nonthermal Technologies and their use).-  Part 8. Success stories of industrial implementation of nonthermal technologies.-  26.: Innovative success stories oncommercial non-thermal technologies - interviews of major food industries working in this area.