Innovation in Food Engineering: New Techniques and Products by Maria Laura Passos, Claudio P. Ribeiro

Features

• Highlights innovation in drying, concentration and encapsulation technologies
• Discusses biotechnology for producing natural flavors, enzymes, organic acids, and surfactants
• Examines analytical tools that can be used to distinguish between natural and synthetic products
• Contains a case study demonstrating the steps for developing a new product line
• Discusses nanotechnology as a method for modifying food composition and producing new packaging materials
• Covers biodegradable films for packaging materials that can be used in place of petrochemical polymers
• Includes coverage of functional foods such as probiotic and prebiotic dairy products

Summary

Consumer-driven products have kept the food industry at the forefront of technological innovations. For example, the redefinition of the once accepted compromise between convenience and quality is just one of the current issues driving the development of new products. An overview of a range of solutions for these challenges, Innovation in Food Engineering: New Techniques and Products addresses not only new or alternative technologies but also new products, materials, and additives that have emerged as a response to current and emerging issues faced by the food industry.

This book provides a comprehensive overview of modern processing technologies and their use to develop new or improved food products and ingredients that meet consumers increased demands for quality and safety. Each chapter in the Innovative Techniques section begins with a critical review of the fundamentals of the new or modified technique, its advantages, and relevant results. They include a description of the actual industrial scenario where the technique can be applied, emphasizing benefits and economical relevance of this sector. The chapters in the New Materials, Products, and Additives section identify the potential of the new or modified product, discuss its production route, and compare it with traditional alternatives.

While there are many books available on both topics, this is one of the first to cover processing technologies and their use to produce new and improved food products. Written by internationally recognized experts and pioneers and comprehensive in scope, the text highlights promising techniques and remaining challenges. In the constantly changing global marketplace, keeping up with new developments is important—keeping ahead of them is essential. This book keeps you up to date on the latest technology and paves the way for future developments.