Novel Technologies in Food Science

Their Impact on Products, Consumer Trends and the Environment

  • Anna McElhatton
  • Paulo José do Amaral Sobral

Part of the Integrating Food Science and Engineering Knowledge into the Food Chain book series (ISEKI-Food, volume 7)

Table of contents

  1. Front Matter
    Pages i-xx
  2. Environmental Aspects

    1. Front Matter
      Pages 1-1
    2. Anna McElhatton, Anton Pizzuto
      Pages 3-19
    3. Cecilia Hodúr, Zsuzsanna László, Giovana Tommaso
      Pages 39-64
    4. Katerina Stamatelatou, Paraskevi S. Blika, Ioanna Ntaikou, Gerasimos Lyberatos
      Pages 65-118
  3. Safety and Quality Considerations

    1. Front Matter
      Pages 119-119
    2. Semih Otles, Ozlem Cagindi
      Pages 121-136
    3. Mona Elena Popa, Alexandra Popa
      Pages 137-156
  4. Novel Process Technologies with a Green/Environmental Slant

    1. Front Matter
      Pages 157-157
    2. Lynn McIntyre, J. Andrew Hudson, Craig Billington, Helen Withers
      Pages 183-204
    3. Virginia Fernández Pinto, Andrea Patriarca, Graciela Pose
      Pages 205-218
    4. Elisabete M. C. Alexandre, Teresa R. S. Brandão, Cristina L. M. Silva
      Pages 261-297
    5. Carmen A. Campos, María F. Gliemmo, Santiago P. Aubourg, Jorge Barros Velázquez
      Pages 299-323
    6. Carmen A. Campos, Marcela P. Castro, Santiago P. Aubourg, Jorge Barros Velázquez
      Pages 325-360
    7. Rosemary A. de Carvalho, Carmen Silvia Fávaro-Trindade, Paulo J. A. Sobral
      Pages 361-380
    8. Giovana Tommaso, Rogers Ribeiro, Carlos Augusto Fernandes de Oliveira, Katerina Stamatelatou, Georgia Antonopoulou, Gerasimos Lyberatos et al.
      Pages 381-411
  5. Back Matter
    Pages 413-421

About this book


Novel Technologies in Food Science: Their Impact on Products, Consumer Trends and the Environment, the seventh volume of the ISEKI-Food book series, discusses how novel food technologies are connected to the production of  foods  and how they impinge on  our daily lives through consumers’ selection and continued loyalty to product types. Topics include waste and waste management, HACCP, safety issues in the use of nutraceuticals and functional foods, and green technologies to produce novel products. Like the other books in the series, this volume has chapters written by scientists specializing in the field. This book is intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in both food and environmental issues applicable to sustainable food production.

Editors and affiliations

  • Anna McElhatton
    • 1
  • Paulo José do Amaral Sobral
    • 2
  1. 1.University of MaltaMsidaMalta
  2. 2.Department of Food EngineeringUniversity of São PauloPirassunungaBrazil

Bibliographic information