Häftad, Engelska, 2027

Novel Technologies for the Processing and Preservation of Muscle Foods

Av Alaa El-Din A. (Aladin) Bekhit, Zuhaib F. Bhat

2020 kr

Kommande

Beskrivning

Novel Technologies for Processing and Preservation of Muscle Foods explores emerging and innovative technologies in the food industry and their role in enhancing the quality, safety, and sustainability of meat, fish, and seafood. Each chapter explores the biochemistry and microbiology underlying these technologies, their applications in the food industry, and the challenges and successes encountered in commercial settings. From improving tenderness and digestibility to developing hypoallergenic and functional foods, the book highlights the transformative potential of cutting-edge methods to meet the evolving demands of consumers and the food industry. Structured to provide a thorough understanding of both theory and practical applications, this book covers a wide range of topics, including the use of robotics and automation in meat processing, the development of biodegradable packaging, and the implications of Industry 4.0 technologies in food production. With contributions from leading experts, Novel Technologies for Processing and Preservation of Muscle Foods not only addresses existing gaps in knowledge but also proposes future directions for research and innovation. This timely resource will serve as a key reference for researchers, students, and professionals interested in the latest advancements in the processing and preservation of meat, fish, and seafood.

Highlights the applications of high-pressure processing, 3D and 4D printing, pulsed electric fields, and other novel technologies in enhancing quality and safety of muscle foods
Covers the principles underlying emerging technologies in food processing and preservation, such as cold plasma and ultrasound
Details innovative strategies for developing hypoallergenic, functional, and designer muscle foods, addressing consumer needs and dietary preferences
Examines the impact of Industry 4.0 technologies, including AI and big data, on the efficiency and safety of meat, fish, and seafood production processes
Discusses the development of biodegradable and bioactive packaging solutions in the muscle food industry

Produktinformation

Utgivningsdatum: 2027-02-01
Mått: 191 x 235 x undefined mm
Vikt: 450 g
Format: Häftad
Språk: Engelska
Antal sidor: 465
Förlag: Elsevier Science
ISBN: 9780443440717

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Mer om författaren

Alaa El-Din A. Bekhit, PhD, has earned his PhD in biochemistry from Lincoln University, New Zealand in 2004. He obtained his MSc in food process engineering from the University of Reading, United Kingdom in 1994. Dr. Bekhit is a Professor at the Food Science Department, University of Otago, New Zealand. He also holds an honorary distinguished professor post at the Food Science and Pharmacy College, Xinjiang Agricultural University, and the Chinese Academy of Agricultural Sciences (CAAS), along with honorary associate professor in the College of Food and Agricultural Sciences, King Saud University, Kingdom of Saudi and adjunct associate professor in the Faculty of Agriculture and Life Sciences, Lincoln University, New Zealand. He has been active in studying different aspects of foods, including packaging, for more than 30 years. He has published more than 230 research papers, 80 review articles, 72 book chapters and 06 books. Zuhaib F. Bhat is working as an Associate Professor in the Division of Livestock Products Technology of SKUAST-Jammu (India). He was awarded his PhD from Lincoln University (Department of Wine, Food and Molecular Biosciences) in collaboration with the University of Otago (Department of Food Science). Dr. Bhat has worked on different aspects of animal products (meat, milk, and their products) for more than 14 years. He has published more than 90 research papers, 50 review articles, 30 book chapters and 03 books.

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