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El. knyga: Smart Food Industry: The Blockchain for Sustainable Engineering: Fundamentals, Technologies, and Management, Volume 1

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  • Formatas: 336 pages
  • Išleidimo metai: 01-Dec-2023
  • Leidėjas: CRC Press
  • Kalba: eng
  • ISBN-13: 9781003809203
Kitos knygos pagal šią temą:
Smart Food Industry: The Blockchain for Sustainable Engineering: Fundamentals, Technologies, and Management, Volume 1Didesnis paveikslėlis
  • Formatas: 336 pages
  • Išleidimo metai: 01-Dec-2023
  • Leidėjas: CRC Press
  • Kalba: eng
  • ISBN-13: 9781003809203
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Smart Food Industry: The Blockchain for Sustainable Engineering, Volume I - Fundamentals, Technologies, and Management is a comprehensive overview of the current state of knowledge about food engineering and processing, under sustainable engineering perspective.



Smart Food Industry: The Blockchain for Sustainable Engineering, Volume I - Fundamentals, Technologies, and Management is a comprehensive overview of the current state of knowledge about food engineering and processing, under sustainable engineering perspective. This book includes disruptive approaches that will potentially enable the food industry for the transition to sustainable production.

Divided into four parts, the book explores (i) fundamentals of sustainable food, (ii) conventional technologies in the food industry, (iii) sustainabile emerging technologies in food industries, and (iv) sustainable management in food industries.

The book is an invaluable reference resource for students, researchers, graduates, and professionals, in general, who wish to gain knowledge in the engineering and food processing area as well as about sustainable food industry practices.

FUNDAMENTALS, TECHNOLOGIES, AND MANAGEMENT. An Overview of the Trajectory of the Food Industry: Addressing Expanding Societal Needs and Demands. Concepts for Food Sustainable Production. Recent Changes in the Food Supply Chain: Driving to Sustainability. The Sustainability Roadmap for the Food Industry 4.0. Eco-friendly and Cost-effective Methods Applied to Sustainable Food Industries. CONVENTIONAL TECHNOLOGIES IN THE FOOD INDUSTRY. Sterilization Methods. Electromagnetic Radiation: A New Approach to Sustainable Development in Food Sectors. Cooling. Food Freezing: Transformation of Conventional Technology to Smart Processing. Food Drying. Extrusion for the Sustainable Development of Novel Foods: Basics, Principles, and Applications. SUSTAINABILITY EMERGING TECHNOLOGIES IN FOOD INDUSTRIES. Ultrasound. Electrolyzed Water: An Innovative Alternative in the Food Industry. High Hydrostatic Pressure Processing. Application of Microwave Heating in Food Processing: Current Trends, Challenges and Prospects. Ohmic Heating: Design, Thermal Performance, and Applications in Food Processing. Microencapsulation of Functional Foods. SUSTAINABLE MANAGEMENT IN FOOD INDUSTRIES. Wastewater Treatment in Sustainable Food Industries. Strategies for Food Waste Valorizations and Products. Food Waste Through Our Body: The Greatest Impact at the End of the Supply Chain.

Eduardo Jacob-Lopes is currently associate professor at the Department of Food Technology and Science, Federal University of Santa Maria, Brazil. He has more than 20 years of teaching and research experience. He is a technical and scientific consultant of several companies, agencies, and scientific journals. He has more than 700 publications/communications and has registered 15 patents. His research interest includes biotechnology and bioengineering with emphasis on environmental biotechnology.

Leila Queiroz Zepka is currently an associate professor at the Department of Food Technology and Science, Federal University of Santa Maria, Brazil. She has more than 20 years of teaching and research experience. She is a technical and scientific consultant of several companies, agencies and scientific journals. She has 600 publications/communications and has registered 11 patents. Her research interest includes microalgal biotechnology with emphasis on biomolecules and novel products for food industry.

Mariany Costa Deprį is currently a researcher at the Department of Food Science and Technology, Federal University of Santa Maria, Brazil. She is a technical and scientific consultant of companies and scientific journals. With more than 100 publications/communications, her research interest includes process engineering with emphasis on sustainability metrics and indicators.
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