Inhaltsangabe
Innovative Food Processing and Packaging Technologies presents updates about some innovative technologies, such as pulsed electric fields, ultraviolet, and radio frequency, but also highlights the research needs for the newest technologies, such as cold plasma. This volume also provides insights about using nanotechnology for food safety and preservation. A special section of the book includes information about novel ingredients, product development, and product and package functionality. The book also includes some of the most recent information regarding packaging technologies and packaging materials and the challenges associated with future food packaging. This book covers the point of view of industry and equipment manufacturers related to novel interventions. The role of the consumer in accepting innovative technologies and products such as 3-D food printing is also presented, making it a unique resource for researchers, graduate students, and professionals in the food industry.
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Über die Autorin bzw. den Autor
Daniela Bermudez-Aguirre has a background in Food Engineering (BSc), Food Science (MSc), and Engineering Science, with a focus on Food Engineering (PhD). She currently works as a Research Food Technologist at USDA Eastern Regional Research Center in Wyndmoor, PA where she uses innovative interventions to control foodborne pathogens in different food products. During her graduate and post-doctorate work at Washington State University (WSU), she was involved in the development of nonthermal technologies for food processing and preservation, such as high hydrostatic pressure, pulsed electric fields, ultrasound, ultraviolet, cold plasma, and ozone. Her research at WSU also included projects funded by the Department of Defense (DoD) to improve the quality of military rations without compromising the food safety using innovative thermal processing. Afterwards, she worked as a senior research scientist for Lockheed Martin, a contractor of NASA. At NASA Johnson Space Center, she was the principal investigator of a project that used cold plasma to disinfect vegetables grown and consumed in-orbit by astronauts. In the last few years, she has been a consultant to industry and research centers about the use and applications of cold plasma equipment. She is the author of more than 60 peer-review publications, editor of 3 books in Food Engineering, and reviewer of over 50 high-impact journals in food science and technology. She has more than 20 years of experience working on nonthermal technologies for food safety and product development.
Von der hinteren Coverseite
Innovative Food Packaging and Processing Technologies: Present and Future presents the latest information about technologies that are currently under research and can be transferred to the industry shortly. It also provides information about other novel technologies that are started to be investigated but show potential use in the industry, like PEF, cold plasma, megasonic, radiofrequency, infrared, nanotechnology technologies. This book also includes the most recent information regarding the novel packaging technologies and packaging materials in the food science/food engineering arena, examples include packaging aspects, food regulations, plant-based alternatives to animal foods, consumer phobia/acceptance of new technologies. A special section includes information about novel ingredients and product development. This book also covers the point of view of industry and equipment manufacturers related to novel technologies. The consumer role in accepting novel technologies and products is also presented, making it a unique resource to researchers, graduate students and professionals in the food industry.
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Innovative Food Packaging and Processing Technologies: Present and Future
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Innovative Food Packaging and Processing Technologies: Present and Future
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Paperback. Zustand: Brand New. 600 pages. 9.00x6.00x1.46 inches. In Stock. Artikel-Nr. __0323917429
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