Novel Technologies in Food Science: Their Impact on Products, Consumer Trends and the Environment

Front Matter....Pages i-xx
Front Matter....Pages 1-1
Waste and Its Rational Management....Pages 3-19
Implementation of Hazard Analysis and Critical Control Points System in the Food Industry: Impact on Safety and the Environment....Pages 21-37
Food By-products for Biofuels....Pages 39-64
Integrated Management Methods for the Treatment and/or Valorization of Olive Mill Wastes....Pages 65-118
Front Matter....Pages 119-119
Safety Considerations of Nutraceuticals and Functional Foods....Pages 121-136
Consumer Behavior: Determinants and Trends in Novel Food Choice....Pages 137-156
Front Matter....Pages 157-157
Recent Advances in the Microencapsulation of Oils High in Polyunsaturated Fatty Acids....Pages 159-181
Biocontrol of Foodborne Bacteria....Pages 183-204
Plant Extracts as Natural Antifungals: Alternative Strategies for Mold Control in Foods....Pages 205-218
Reduction of Mycotoxin Contamination by Segregation with Sieves Prior to Maize Milling....Pages 219-234
Rational Use of Novel Technologies: A Comparative Analysis of the Performance of Several New Food Preservation Technologies for Microbial Inactivation....Pages 235-260
Emerging Technologies to Improve the Safety and Quality of Fruits and Vegetables....Pages 261-297
Novel Technologies for the Preservation of Chilled Aquatic Food Products....Pages 299-323
Use of Natural Preservatives in Seafood....Pages 325-360
Edible Films: Use of Lycopene as Optical Properties Enhancer....Pages 361-380
Clean Strategies for the Management of Residues in Dairy Industries....Pages 381-411
Back Matter....Pages 413-421