Food Engineering Series

Sustainable Innovation in Food Product Design

Editors: Cortez Vieira, Maria Margarida, Pastrana, Lorenzo, Aguilera, José (Eds.)

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  • Collects the best research works from oral or poster presentations from the 9th Iberoamerican Congress of Food Engineering (CIBIA) in July 2019
  • Includes research on sustainable alternatives to chemical additives to extend shelf life, sustainable new product development, plant-based alternatives to dairy and gluten based cereals, consumer behavior and valorization of by-products in the food industry
  • Provides food engineers, food technologists, and food scientists with the most recent updates in the field of sustainable food product design
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eBook $169.00
price for USA in USD
  • ISBN 978-3-030-61817-9
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  • Included format: PDF, EPUB
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  • Immediate eBook download after purchase
Hardcover $219.99
price for USA in USD
  • ISBN 978-3-030-61816-2
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  • Covid-19 shipping restrictions
  • Usually ready to be dispatched within 3 to 5 business days, if in stock
About this book

This book comes out of the 12th Iberoamerican Congress of Food Engineering, which took place at the University of Algarve in Faro, Portugal in July 2019. It includes the editors' selection of the best research works from oral and poster presentations delivered at the conference. The first section is dedicated to research carried out on SUSTAINABLE ALTERNATIVES TO CHEMICAL ADDITIVES TO EXTEND SHELF LIFE, with special emphasis on animal products. The second section discusses recent research in SUSTAINABLE NEW PRODUCT DEVELOPMENT. The third section delves into the development of PLANT-BASED ALTERNATIVES TO DAIRY AND GLUTEN BASED CEREALS. The fourth section tackles CONSUMER BEHAVIOR regarding food products with new sources of protein (e.g. insects) or new sources of important nutrients (e.g. seaweeds) and the fifth discusses the VALORIZATION OF BY-PRODUCTS IN THE FOOD INDUSTRY (from fruits and wine making). For food engineers, food technologists, and food scientists looking to stay up-to-date in this field of sustainable food engineering, Sustainable Innovation in Food Product Design is the ideal resource.


About the authors

Maria Margarida Cortez Vieira is a Professor in the Department of Food Engineering at the University of Algarve in Portugal.

Lorenzo Pastrana is a Professor and Head of the Department of Life Sciences at the International Iberian Nanotechnology Laboratory in Portugal.

José Aguilera is an Emeritus Professor of Chemical and Food Engineering at the Pontifical Catholic University of Chile.


Table of contents (11 chapters)

Table of contents (11 chapters)
  • Pitangueira Leaf Extracts as Alternative to Traditional Additives in Fresh Pork Sausage

    Pages 3-23

    Luciano, Carla Giovana (et al.)

  • Inhibition of Microbial Growth in Bovine Meats Surface by Combined Physical Agents and Natural Additives

    Pages 25-42

    Blanco, Mariana F. (et al.)

  • Effects of Depuration on Subsequent Deterioration and Shelf Life of Cultured Grooved Carpet Shell Clam

    Pages 43-63

    Mota, Fábio (et al.)

  • Sustainability and Value-Added Products as an Opportunity: Global Acceptability and Sensory Quality of Limpet (

    Pages 67-85

    Pinheiro, Joaquina (et al.)

  • Development of Gastronomic Strategies for the Application and Valorization of New Inverse Emulsions of Vegetable Origin

    Pages 87-103

    Silva, Ana T. (et al.)

Buy this book

eBook $169.00
price for USA in USD
  • ISBN 978-3-030-61817-9
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $219.99
price for USA in USD
  • ISBN 978-3-030-61816-2
  • Free shipping for individuals worldwide
  • Institutional customers should get in touch with their account manager
  • Covid-19 shipping restrictions
  • Usually ready to be dispatched within 3 to 5 business days, if in stock
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Bibliographic Information

Bibliographic Information
Book Title
Sustainable Innovation in Food Product Design
Editors
  • Maria Margarida Cortez Vieira
  • Lorenzo Pastrana
  • José Aguilera
Series Title
Food Engineering Series
Copyright
2021
Publisher
Springer International Publishing
Copyright Holder
Springer Nature Switzerland AG
eBook ISBN
978-3-030-61817-9
DOI
10.1007/978-3-030-61817-9
Hardcover ISBN
978-3-030-61816-2
Series ISSN
1571-0297
Edition Number
1
Number of Pages
XIV, 259
Number of Illustrations
16 b/w illustrations, 42 illustrations in colour
Topics