Editors:
- Covers novel technologies
- Synopsis of an ISEKI workshop
- Excellent food and biotechnology resource
- Includes supplementary material: sn.pub/extras
Part of the book series: Integrating Food Science and Engineering Knowledge Into the Food Chain (ISEKI-Food, volume 7)
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Table of contents (16 chapters)
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Front Matter
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Environmental Aspects
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Front Matter
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Safety and Quality Considerations
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Front Matter
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Novel Process Technologies with a Green/Environmental Slant
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Front Matter
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About this book
Editors and Affiliations
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University of Malta, Msida, Malta
Anna McElhatton
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Department of Food Engineering, University of São Paulo, Pirassununga, Brazil
Paulo José do Amaral Sobral
About the editors
About the Editors
Anna McElhatton is a Senior lecturer and Head of the Department of Food Studies in the Faculty of Health Sciences at the University of Malta. McElhatton has an undergraduate degree in Pharmacy and M.Phil and PhD from the Queen’s University of Belfast in Northern Ireland. Her main research interests include food safety (of dairy products), sensory aspects of food preference, and ethical issues in research.
Paulo J. Sobral is a Full Professor and Vice-Dean of the Faculty of Animal Science and Food Engineering at the University of São Paulo (USP). Sobral is a Food Engineer with an MS in Food Engineering (UNICAMP, Brazil), and a PhD in Processing Engineering (ENSIC-INPL, France). His main research interests include glass transition of freeze-dried fruits, meat quality, and development of edible and/or biodegradable films.
About the Series Editor
Kristberg Kristbergsson is Professor of Food Science in the Department of Food Science and Nutrition at the University of Iceland. Kristbergsson has a BS in Food Science from the Department of Chemistry at the University of Iceland and earned his MS, M. Phil and PhD in Food Science from Rutgers University. His research interests include physicochemical properties of foods, new processing methods for sea foods, modernization of traditional food processes, safety and environmental aspects of food processing, extrusion cooking, shelf-life and packaging, biopolymers in foods, and delivery systems for bioactive compounds.
Bibliographic Information
Book Title: Novel Technologies in Food Science
Book Subtitle: Their Impact on Products, Consumer Trends and the Environment
Editors: Anna McElhatton, Paulo José do Amaral Sobral
Series Title: Integrating Food Science and Engineering Knowledge Into the Food Chain
DOI: https://doi.org/10.1007/978-1-4419-7880-6
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Science+Business Media, LLC 2012
Hardcover ISBN: 978-1-4419-7879-0Published: 02 December 2011
Softcover ISBN: 978-1-4899-8583-5Published: 25 January 2014
eBook ISBN: 978-1-4419-7880-6Published: 17 November 2011
Series ISSN: 2512-2223
Series E-ISSN: 2512-2258
Edition Number: 1
Number of Pages: XX, 424
Topics: Food Science, Renewable and Green Energy, Operations Management, Waste Management/Waste Technology