Environmental Sustainability in the Food Industry: A Green Perspective

Cover
Half Title
Title Page
Copyright Page
Table of Contents
Preface
About the Editors
Contributors
Chapter 1 Novel and Innovative Strategies for Food Packaging Processes
	1.1 Introduction
	1.2 Bio-Based Polymers
		1.2.1 Polymers Sourced From Microbes
		1.2.2 Polymers Sourced From Wood
		1.2.3 Polymers Sourced From Proteins
	1.3 Nanotechnology and Advancement of Barrier Attributes
		1.3.1 Bio-Nanocomposites and Biodegradable Packaging
	1.4 Nano-Encapsulation Techniques
	1.5 Volatile Compounds Utilized in Food Packaging
	1.6 Fortification of Bio-Plastic Films
		1.6.1 Bioactive Supplementation With Antioxidant Potential
		1.6.2 Bio-Based Supplementation With Antimicrobial Potential
	1.7 Conclusion
	References
Chapter 2 Contaminants and Their Control Measures to Maintain Hygiene in Food Processing
	2.1 Introduction
	2.2 Food Processing Steps
		2.2.1 Unprocessed Material
		2.2.2 Contamination of Food During Transportation
		2.2.3 Infectivity Due to Heat Treatment
		2.2.4 Food Packaging and Storage
			2.2.4.1 Food Packaging
			2.2.4.2 Storage of Food
		2.2.5 Food Safety Hazard
	2.3 Methods for Ensuring Food Safety and Hygiene
		2.3.1 Good Manufacturing Practices (GMP)
		2.3.2 Sanitation Standard Operating Procedure (SSOP)
		2.3.3 Good Hygiene Practices
		2.3.4 Hazard Analysis and Critical Control Points (HACCP)
			2.3.4.1 Stage 1: Assemble the HACCP Team
			2.3.4.2 Stage 2: Describe Product/ Process
			2.3.4.3 Stage 3: Identify Intended Use
			2.3.4.4 Stage 4: Construct Process Flow Diagrams
			2.3.4.5 Stage 5: Confirm Accuracy of Process Flow Diagrams
			2.3.4.6 Stage 6: Conduct a Hazard Analysis
			2.3.4.7 Stage 7: Determine Critical Control Points
			2.3.4.8 Stage 8: Establish Critical Limits for Each CCP
			2.3.4.9 Stage 9: Establish a Monitoring System for Each CCP
			2.3.4.10 Stage 10: Establish Corrective Actions
			2.3.4.11 Stage 11: Establish Verification Procedures
			2.3.4.12 Stage 12: Establish Documentation and Record-Keeping
	2.4 Conclusion
	References
Chapter 3 Green Practices Initiative as a Sustainable Aspect for Food Industry
	3.1 Introduction
	3.2 Water Conservation
	3.3 Energy Consumption
	3.4 Green Study in the Hospitality Industry
		3.4.1 Green Customers
		3.4.2 Waste Management
	3.5 Theoretical Ideology/Mindset of Green Practices
	3.6 Sustainable Food Systems
	3.7 Sustainable Food Sources
	3.8 Sustainable Food Processing
	3.9 Green Practices in Restaurants
		3.9.1 Recycling and Composting
		3.9.2 Energy and Water-Efficient Equipment
		3.9.3 Servingware and Packaging
		3.9.4 Menu Sustainability
	3.10 Conclusions
	References
Chapter 4 Improving Food Processing Using Various Technologies in the Food Industry
	4.1 Introduction
	4.2 Emerging Technologies in Improving Food Processing
		4.2.1 High Hydrostatic Pressure
		4.2.2 Ultrasound Technology
		4.2.3 Dielectric Heating
		4.2.4 Pulsed Light
		4.2.5 Bacteriocins
	4.3 Synthetic Biology in the Food Industry
	4.4 Nanotechnology in Food Processing
	4.5 Conclusion
	References
Chapter 5 Functional Properties of Food Processing as a Novel Technology for Human Health and Nutrition
	5.1 Introduction
	5.2 Food Processing
	5.3 Influence of the Food Industry On Nutrition
	5.4 Effect of Food Processing On Human Health
		5.4.1 Epidemiology Health Risks
		5.4.2 The Nova Classification
		5.4.3 The Food Matrix Influence On Health
	5.5 Food Components and the Impact of Emerging Technologies
		5.5.1 Proteins
		5.5.2 Carbohydrates
		5.5.3 Lipids
		5.5.4 Essential Minerals
		5.5.5 Vitamins
		5.5.6 Enzymes
	5.6 Future Aspects in Food Technology
	5.7 Conclusion
	References
Chapter 6 Food Processing Potential for Energy Efficiency and Use
	6.1 Introduction
	6.2 Tracing the Journey of Food Processing
	6.3 Food Processing Potential
	6.4 Energy Consumption Patterns in Food Processing
	6.5 Food Processing: Energy Consuming Techniques at a Glance
	6.6 How to Strike Energy Efficiency in Food Processing
		6.6.1 Alternatives in Thermal Food Processing
			6.6.1.1 Heat Retrieval
			6.6.1.2 Innovative, Non-Conventional Thermodynamics Cycles
			6.6.1.3 Non-Caloric Processing of Food
			6.6.1.4 All-New Heating Techniques
			6.6.1.5 Transforming the Wastes Into Energy
			6.6.1.6 Miscellaneous Energy Saving Strategies
			6.6.1.7 Smart Ways of Food Processing
			6.6.1.8 Renewable Energy in Food Processing
	6.7 Roadblocks for Achieving Energy Efficiency in Food Processing Sector
		6.7.1 Monetary Challenges
		6.7.2 Technical Challenges
		6.7.3 Environmental Concerns
		6.7.4 Legislative and Regulatory Challenges
	6.8 Conclusion
	References
Chapter 7 Global Food Security and Effects of Various Environmental Constraints On Food Crops
	7.1 Introduction
	7.2 Current Scenario of Global Food Industry
	7.3 Causes of Global Food Waste
	7.4 Effects of Various Abiotic Stresses On Food Crops
		7.4.1 Salinity Stress
		7.4.2 Drought Stress
		7.4.3 Temperature Stress
		7.4.4 Metal Stress
	7.5 Methods to Improve Food Security
	7.6 Conclusion
	References
Chapter 8 Food Safety, Quality, and Policies
	8.1 Introduction
	8.2 Food Quality
	8.3 Food Safety and Standards Authority of India (FSSAI)
	8.4 Food Safety
		8.4.1 Background
		8.4.2 Types of Food Safety Risks
			8.4.2.1 Food Infection/Food Poisoning
			8.4.2.2 Food Intoxication
		8.4.3 Challenges to Improving Food Safety in India
	8.5 Food Policies in India
		8.5.1 Food Safety Management Systems (FSMS)
		8.5.2 Why Should You Use HACCP?
		8.5.3 Need for the FSSA Act
		8.5.4 Regulations of FSSA
			8.5.4.1 Labeling and Packaging
			8.5.4.2 Signs and Customer Notifications
			8.5.4.3 Registration, Licensing, and Health and Sanitary Permits
		8.5.5 Penalties
	8.6 Conclusion
	References
Chapter 9 Emerging Role of Nanotechnology in the Food Industry for Food Processing and Packaging
	9.1 Introduction
	9.2 Role of Nanotechnology in Food Processing
		9.2.1 Nanoencapsulation and Nano-Carriers: Protect Aroma, Flavor and Other Ingredients in Food
		9.2.2 Anticaking and Gelling Agents: Consistency and Texture Modifiers
		9.2.3 Nanoadditives and Nutraceuticals: Improve Nutritional Value of Food
	9.3 Role of Nanotechnology in Food Packaging
		9.3.1 Bio-Based Packaging
		9.3.2 Improved Packaging
		9.3.3 Active Packaging
			9.3.3.1 Antimicrobial Active Packaging/Antimicrobial Films
			9.3.3.2 Oxygen Scavenging Films
			9.3.3.3 UV Absorbing Films
		9.3.4 Smart/Intelligent Packaging
			9.3.4.1 Bionanosensors
			9.3.4.2 Oxygen Indicators
	9.4 Nanotechnology and Food Safety Issues
	9.5 Conclusion
	References
Index