Naslov
Green food processing: concepts, strategies, and tools

Autori
Barba, Francisco J. ; Roselló-Soto, Elena ; Marszałek, Krystian ; Bursać Kovačević, Danijela ; Režek Jambrak, Anet ; Lorenzo, Jose M. ; Chemat, Farid ; Putnik, Predrag

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, ostalo

Knjiga
Green Food Processing Techniques: Preservation, Transformation and Extraction

Urednik/ci
Chemat, Farid ; Vorobiev, Eugene

Izdavač
Academic Press

Grad
Lahti

Godina
2019

Raspon stranica
1-21

ISBN
978-0-12-815353-6

Ključne riječi
High pressure ; Supercritical carbon dioxide ; Electrotechnologies ; Laser ablation and radiofrequency ; Ultrasound ; Microwaves ; Nanotechnology ; Solar energy

Sažetak
One of the developmental aspects of food science is testing and adapting advanced technologies for food production that save resources and improve food quality. More often than not, this includes technologies that operate at lower temperatures, shorter time and result with better preservation of the thermolabile compounds in the foods, as compared to conventional technologies. Nutritionally rich, but thermally sensitive raw materials as fruit, vegetables, meats and other, can particularly benefit from application of such advanced food technologies. Technologies with the most tested potential for industrial implementation include non-thermal plasma, pulsed electric field, high hydrostatic pressure, high intensity ultrasound, and others. Even though such technologies have obstacles to wide industrial implementation, they can be widely applied in unit operations such as processing, pasteurization, and extraction. Additionally, those technologies combined with exploitation of the economic and sustainable raw materials, as industrial wastes from food production, are foundation for green and ecofriendly food production and processing. This chapter gives overview of green food processing concepts, strategies and tools.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Napomena
Inozemne institucije koautora na radu:
University of Valencia, Valencia, Spain ;
Prof. Wacław Dąbrowski Institute of Agricultural and Food
Biotechnology, Warsaw, Poland ;
Meat Technology Center of Galicia, Spain ;
Avignon University, INRA, UMR408, GREEN Extraction Team, Avignon,
France

POVEZANOST RADA