Advances in Food and Nutrition Research /
Advances in Food and Nutrition Research, Volume 108 provides the latest advances on the impact of thermal processing on food flavonoids, the application of bioinformatics for studying food bioactive peptides, novel strategies for mitigating off-flavor perception, innovations in sustainable food pack...
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| Format: | eBook |
| Language: | English |
| Published: |
San Diego, CA :
Academic Press,
[2024]
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| Edition: | First edition. |
| Series: | Advances in food and nutrition research ;
Volume 108. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | Advances in Food and Nutrition Research, Volume 108 provides the latest advances on the impact of thermal processing on food flavonoids, the application of bioinformatics for studying food bioactive peptides, novel strategies for mitigating off-flavor perception, innovations in sustainable food packaging, the nutritional and safety aspects of edible insects in foods, the effect of novel food processing technologies on Bacillus cereus spores, and control of Salmonella in poultry production. |
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| Physical Description: | 1 online resource (230 p.). |
| Bibliography: | References -- Chapter Four: Innovations in Food Packaging for a Sustainable and Circular Economy -- 1 Introduction -- 2 Innovation in packaging eco-design -- 2.1 Consumer perception of eco-design packaging -- 3 Current development for recycled or recyclable materials in food packaging -- 4 Use of agro-industrial wastes for food packaging solutions -- 5 The next generation of food packaging -- 5.1 3D technology -- 5.1.1 Application of 3D-printing technology in food packaging -- 5.2 Casting -- 5.3 Electrostatic spinning technology -- 5.4 Nanomaterials -- 5.4.1 Chitosan and titanium dioxide nanoparticles versus silver nanoparticles -- 5.4.2 Titanium dioxide (TiO2) and titanium oxide-based nanomaterials (TiOBNs) -- 5.4.3 Metal zinc oxide (ZnO) nanomaterials -- 5.4.4 Lignin based biocomposites -- 5.4.5 Graphene-based materials -- 5.4.6 Strategies to enhance performance of biopolymer-based food packaging films -- 6 Conclusion -- References -- Chapter Five: Upcycling of seafood side streams for circularity -- 1 Introduction -- 2 Current status and environmental impact -- 2.1 Current status of seafood production -- 2.2 Waste generation during seafood processing -- 2.3 Environmental impact -- 3 Classification of seafood processing side-streams/waste -- 3.1 Solid side streams -- 3.2 Liquid side streams -- 4 Innovative techniques for valorizing seafood waste -- 4.1 Enzymatic hydrolysis -- 4.2 Acid/alkali treatments -- 4.3 Conventional heat treatment -- 4.4 Microwave cooking -- 4.5 Algae-assisted bioconversion -- 4.6 Microbial fermentation -- 4.7 Flocculation -- 4.8 Membrane process -- 4.9 Advance nonthermal techniques for seafood side-stream valorization -- 4.9.1 Ultrasound assisted extraction -- 4.9.2 Supercritical fluid extraction (SCF) -- 4.10 Novel pre-treatments for enhancing the extraction yield from seafood side streams. Includes bibliographical references. |
| ISBN: | 0443293937 9780443293931 0443293929 9780443293924 |