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Nonthermal Processing in Agri-Food-Bio Sciences

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Cover of 'Nonthermal Processing in Agri-Food-Bio Sciences'

Table of Contents

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    Book Overview
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    Chapter 1 Sustainability in Food Science and Food Industry: Where Are We Now? – Viewpoints of the EFFoST Working Group on Sustainable Food Systems
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    Chapter 2 Innovative Processing: From Raw Material, Post Harvesting, Processing, and Applications
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    Chapter 3 Engineering and Nonthermal Technologies: Process Optimization Through Kinetic Modelling
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    Chapter 4 Electro – Technologies
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    Chapter 5 Pressure-Based Technologies: High Pressure Processing; Supercritical and Subcritical Fluid Processing
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    Chapter 6 Mechanical Technologies: Ultrasound and Cavitation in Food Processing
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    Chapter 7 Non-electro-Technologies: Pulsed Light
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    Chapter 8 Non-electro-Technologies: Gamma Rays, UV Light, Ozone, Photodynamic and Membrane Processing
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    Chapter 9 Nonthermal Processing Technologies: Synergies and New Applications in Food Engineering
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    Chapter 10 Implementation of a Novel Nonthermal Plasma Air Cleaner in a Plant Factory
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    Chapter 11 LED-Based Photosensitization – a Prospect for Visible Light-Driven Nonthermal Fresh Produce Sanitation
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    Chapter 12 Electrospinning Technology: Its Process Conditions and Food Packaging Applications
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    Chapter 13 Application of Encapsulation Technology in the Agri-Food Sector
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    Chapter 14 Overview of Legislation Across the Globe, Diagnostics and Standards Which Provide a Legal and Regulatory Framework in Which NTP Is Used Worldwide
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    Chapter 15 Current Technology Readiness Levels (TRL) of Nonthermal Technologies and Research Gaps for Improved Process Control and Integration into Existing Production Lines
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    Chapter 16 Industry Implementation (Scale-Up): Clients’ Experience Towards Understanding of How Regulations Are Affecting Novel Product Development
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    Chapter 17 Supercritical Fluids as a Tool for Sustainable Manufacturing of Added Value Products
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    Chapter 18 Current Validation of NTP Technologies and Overview of Their Current and Potential Implementation in the Production Chain Including Agri-food Wastes
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    Chapter 19 New Product Development from Marine Sources and Side Streams Valorization Using Nonthermal Processing Technologies
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    Chapter 20 Efficient Production of Functional and Bioactive Compounds and Foods for Use in Food, Pharma, Cosmetic and Other Industries
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    Chapter 21 Decontamination of Fruit Juices by Combination of High Intensity Pulsed Light and Other Nonthermal Technologies
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    Chapter 22 Food-On-A-Chip: Relevance of Microfluidics in Food Processing
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    Chapter 23 Analysis and Comparison of Environmental Impacts of Nonthermal Food Technologies
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    Chapter 24 Emerging Non-thermal Processing of Food Waste and by-Products for Sustainable Food Systems - Selected Cases
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    Chapter 25 Strategies for Commercializing Scientific Results and Combining Separate Processes Into Complex Technologies
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    Chapter 26 Sustainable Processing Through Efficient Use of Energy and Minimizing Waste Production
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    Chapter 27 Food Safety and Security (HACCP and HAZOP) for Consumers and Workers (Nonthermal Technologies and Their Use)
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    Chapter 28 Innovative Success Stories on Commercial Non-thermal Technologies - Interviews of Major Food Industries Working in This Area
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Title
Nonthermal Processing in Agri-Food-Bio Sciences
Published by
Springer International Publishing, February 2022
DOI 10.1007/978-3-030-92415-7
ISBNs
978-3-03-092414-0, 978-3-03-092415-7
Editors

­Režek ­Jambrak, Anet

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