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The high market demand based on consumers' trust in fish as a
healthy and nutritious food resource made fish processing a very
dynamic industry, spurring many innovations in processing and
packaging methods. Trends in Fish Processing Technologies not only
reflects what is currently new in fish processing but also points
out where things are heading in this area. This book provides an
overview of the modern technologies employed by the industry. It
details the advances in fish processing, including high pressure
processing (HPP), pulsed electric field (PEF) treatment and
minimally heat processing combined with microwave (MW) and
radio-frequency (RF). It provides references to food safety
management systems and food safety & quality indicators for
processed fish in order to achieve an adequate level of protection.
Quality aspects and molecular methods for the assessment of fish
and fish products integrity are introduced. Fish products
reformulation trends based on sustainability principles that
tackles the reduction of salt content and the use of natural
antimicrobials are presented. Innovative packaging solutions for
fish products are explored, detailing intelligent packaging with
freshness and time-temperature indicators, applications of modified
packaging atmosphere, antimicrobial bio-nanocomposite packaging
materials and biodegradable edible films used as primary fish
packaging. In addition to covering the current advancements in fish
processing the book discusses fraud, adulteration, fair trade
practices, traceability and the need for added value, clean and
sustainable processing in the fish chain.
Since its inception in 2002, the Central European Food Congress
(CEFood) has been a biannual meeting intended for food producers
and distributors as well as researchers and educators to promote
research, development, innovation and education within food science
and technology in the Middle European region with a tight
connection to global trends. The 6th CEFood, held in Novi Sad,
Serbia, May 23-26, 2012, highlighted the novel technologies and
traditional foods aimed at both the European and global markets.
Specifically, CEFood 2012 focused on the latest progress in
fundamental and applied food science, research and development,
innovative technology, food ingredients, novel trends in nutrition
and health, functional and bioactive food, food engineering, food
safety and quality and the food and feed market. This book will
consist of contributions from various presenters at CEFood 2012,
covering the major themes of this Congress. Chapters contributed by
expert presenters from the 6th CEFood Congress of 2012 Highlights
the novel technologies of food science Discusses the future of the
food industry and food research
Since its inception in 2002, the Central European Food Congress
(CEFood) has been a biannual meeting intended for food producers
and distributors as well as researchers and educators to promote
research, development, innovation and education within food science
and technology in the Middle European region with a tight
connection to global trends. The 6th CEFood, held in Novi Sad,
Serbia, May 23-26, 2012, highlighted the novel technologies and
traditional foods aimed at both the European and global markets.
Specifically, CEFood 2012 focused on the latest progress in
fundamental and applied food science, research and development,
innovative technology, food ingredients, novel trends in nutrition
and health, functional and bioactive food, food engineering, food
safety and quality and the food and feed market. This book will
consist of contributions from various presenters at CEFood 2012,
covering the major themes of this Congress. Chapters contributed by
expert presenters from the 6th CEFood Congress of 2012 Highlights
the novel technologies of food science Discusses the future of the
food industry and food research
Due to a number of food-related incidents and reported outbreaks
world-wide, food quality and food safety have become a hot topic in
everyday life. But risk perception research indicates that average
people perceive risks differently from experts. Although outbreaks
of food poisoning are usually well-documented in the media, there
is very little attention paid to the outbreaks which occur as
consequence of improper food handling at home. Consumers in
everyday life often do not respect basic principles of food safety
and as such, at the end of food supply chain, present risk for
themselves and their near relatives and friends. Several studies
highlighted gaps in food safety knowledge and some critical safety
violations regarding food handling at home. This book reviews
consumer studies and their conclusions concerning food safety
knowledge and practices.
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