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001449935 001__ 1449935
001449935 003__ OCoLC
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001449935 008__ 221004s2022\\\\sz\\\\\\o\\\\\001\0\eng\d
001449935 019__ $$a1347029656
001449935 020__ $$a9783030924157$$q(electronic bk.)
001449935 020__ $$a3030924157$$q(electronic bk.)
001449935 020__ $$z3030924149
001449935 020__ $$z9783030924140
001449935 0247_ $$a10.1007/978-3-030-92415-7$$2doi
001449935 035__ $$aSP(OCoLC)1346349087
001449935 040__ $$aYDX$$beng$$cYDX$$dGW5XE$$dEBLCP$$dOCLCF$$dOCLCQ
001449935 049__ $$aISEA
001449935 050_4 $$aTP370
001449935 08204 $$a664$$223/eng/20221010
001449935 24500 $$aNonthermal processing in agri-food-bio-sciences :$$bsustainability and future goals /$$cAnet Režek Jambrak, editor.
001449935 260__ $$aCham, Switzerland :$$bSpringer,$$c2022.
001449935 300__ $$a1 online resource
001449935 4901_ $$aFood engineering series
001449935 500__ $$aIncludes index.
001449935 5050_ $$aPart 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 on commercial non-thermal technologies - interviews of major food industries working in this area.
001449935 506__ $$aAccess limited to authorized users.
001449935 520__ $$aThis book addresses important questions on the legislation, regulations, sustainability, technology transfer, safety of biomaterials and mechanism of action of nonthermal processing on the molecular level of biomaterials and its impact on health. The chapters take an interdisciplinary approach that is of interest to specialists from engineering, physics, chemistry, agriculture, life sciences and beyond, with a focus on further development of existing and new applications of nonthermal processing and their combination with other methods in the processing of biomaterials, agriculture, biotechnology and the re-use of waste and by-products. Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future Goals aims to boost further developments and applications of nonthermal technologies to develop healthier products, to ensure consumer approval for these innovative technologies and to improve the sustainability of biomaterials production. The industrial application of nonthermal processing has led to an increase in innovative value products and the overall improvement of production capacity. Nonthermal processes use less energy and chemicals, reduce processing times, have less environmental impact, produce less waste and have the potential for industrial scale-up and a return-on-investment in under 5 years. According to The United Nations and the 2030 Agenda for Sustainable Development, 17 goals should be incorporated within development projects, and researchers are starting to use novel techniques to meet them. In covering the fundamental engineering theories underlying nonthermal processing, this book will aid in this mission. The book overviews the advantages and disadvantages of novel technologies, over to sustainability goals to correct steps for the scale-up and return on investment. The book includes the chemistry and physics of nonthermal processing technologies, dedicated to specialists and researchers from a wide range of subject areas. Interdisciplinary scientists and engineers, sustainability experts can use this text to aid in their work in green technologies.
001449935 650_0 $$aFood science.
001449935 650_0 $$aFood$$xAnalysis.
001449935 650_0 $$aFood industry and trade.
001449935 650_0 $$aFood industry and trade$$xEnvironmental aspects.
001449935 655_0 $$aElectronic books.
001449935 7001_ $$aJambrak, Anet Režek,$$eeditor.
001449935 77608 $$iPrint version: $$z3030924149$$z9783030924140$$w(OCoLC)1283141870
001449935 830_0 $$aFood engineering series.
001449935 852__ $$bebk
001449935 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-030-92415-7$$zOnline Access$$91397441.1
001449935 909CO $$ooai:library.usi.edu:1449935$$pGLOBAL_SET
001449935 980__ $$aBIB
001449935 980__ $$aEBOOK
001449935 982__ $$aEbook
001449935 983__ $$aOnline
001449935 994__ $$a92$$bISE