This updated edition provides a review of the current major technologies that reduce energy cost and reduce environmental impact while maintaining food safety and quality.

Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

Sustainability is an essential part of our modern food production system. Carrying out food research that considers environmental, social, and economic factors, is a major objective for food producers and researchers. Strategic development and use of technology can greatly assist in the progression toward a more sustainable food system. Sustainable Production Technology in Food explores important scientific and practical aspects related to sustainable technologies used in all aspects of the food system. This book is organized into 13 chapters, that cover the main concepts related to sustainability and technology. Coverage includes current technology in the industry, technological developments to improve sustainability of food production (biopreservation, pulsed electric fields, high pressure processing, ultrasound, cold plasma, and nanotechnology), regulatory aspects, and future perspectives. - Presents a comprehensive discussion around the technological advances of sustainable food production - Addresses the current relationship between food production and sustainability - Focuses on how technology can impact the sustainability of the food production system

Alternative and Replacement Foods, Volume 17, a volume in the Handbook of Food Bioengineering series, presents the most up-to-date research on synthetic and replacement food components for scientists and researchers. The book helps them understand the significant impact of these foods on the length and quality of life of consumers. It presents a solid resource that brings together multidisciplinary research and its relationship to various disciplines. Readers will find a broad range of potential outcomes discussed, such as food safety, human and animal health benefits, and the development of new and novel foods through the bio-fortification of nutrients in foods. - Discusses how specialty food products improve diet and heath - Summarizes advances in dietary supplements, probiotics and nutraceuticals - Includes research advances on snacks, vegan diets, gluten-free foods and more - Provides identification and research studies on anti-obesity foods - Presents information on alternative protein sources

The agri-food industry creates a vast amount of waste each year. This is not just a problem for waste management, in terms of finding space to store waste and preventing escape of harmful waste into the environment; it also represents a loss of resources: the chemicals and energy which have gone into the production of this waste. If current waste streams can be converted into useful resources this will have multiple benefits by reducing the amount of waste sent to landfill or similar, reducing the need for other feedstocks and removing the pressure from feedstocks that could be used as food. Research into the different types of waste produced by the agri-food industry and approaches to converting them into useful chemicals or chemical feedstocks has advanced rapidly over the last few years. Covering the latest developments in the valorisation of food and agricultural waste, such as valorisation of citrus peel and industrial wastes, this book is a great resource for researchers interested in waste management, sustainability and the circular economy.

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products. The book covers consumer wellness as it relates to food ingredients and functional foods, alternative ingredients, food products fortified with extracts derived from food processing by-products, food products based on Omega-3 polyunsaturated fatty acids and their health effects, selected superfoods and related super diets, edible insects, microalgae as health ingredients for functional foods and spirulina related products, fruit-based functional foods, pro- and pre-biotics, gluten-free products, and bioaromas. Food scientists, food technologists and nutrition researchers working on food applications and food processing will find this book extremely useful. In addition, those interested in the development of innovative products and functional foods will also benefit from this reference, as will students who study food chemistry, food science, technology, and food processing in postgraduate programs. - Connects integrally new and reconsidered food ingredients with innovative food products - Addresses consumer wellness as it relates to food ingredients and functional foods - Analyzes food products and processes with the highest market potential

Transportation remains one of the largest contributors to global carbon dioxide emissions with the majority of vehicles using fossil-based fuels such as gasoline and diesel. Therefore, alternatives that come from a renewable feedstock and create fewer carbon emissions are urgently needed. Biodiesel, an alternative to fossil-based diesel fuel, can be produced from renewable or waste feedstocks such as biomass, animal fats and industrial wastes making it much more sustainable. However, challenges remain in improving and refining the properties of biodiesel, developing production processes and choosing feedstocks with optimal sustainability. Focusing on recent advances in the areas of feedstocks for biodiesel, production processes, and testing and enhancement of properties, Developments in Biodiesel provides a balance between academic and industrial viewpoints across a range of topics. It is an ideal reference for both academics and industrialists interested in sustainable energy, sustainable fuels and biomass/waste valorisation.