Monica Trif – författare

Intelligent Packaging: Current Technologies and Applications, Volume Six in the Developments in Food Quality and Safety series is the most up-to-date resource on topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry; Nanotechnology in food production; and Intelligent packaging and sensors. This updated volume covers intelligent packaging by discussing the aspects of emerging technologies and strategies to obtain such packaging relevant to the development of traceable food products.Topics such as indicators, sensors, tracing devices, and intelligent packaging used in various food products, such as dairy, meat, fruits and vegetables are also explored. The series is edited by Dr. Jos� Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists.

Provides fundamentals and the latest developments for emerging technologies in food packagingCovers the main novel and modern intelligent and sensors technologies and strategies to obtain intelligent packagingExplores utilization, optimization, and the development of technologies per se on the developments of intelligent packaging

Challenges and Trends in Food Safety: Contamination, Public Health, and Control Measures provides a comprehensive review of the most recent available knowledge about microbiological, chemical and physical risks associated with food consumption. The book also provides a useful future outlook of new trends, and advanced and novel technologies for ensuring food safety and food security. Divided into five sections, the title covers the systems leading to food contamination, food science in service of food security and public health in the first section. Biological hazards and threats for food safety and effective control measures are covered in the second section, while the third one discusses the chemical hazards of food and effective control measures. The fourth section covers physical hazards of food and effective control measures and the final section brings practical solutions, future trends and advanced technologies for ensuring food safety. Edited by a team of experts in the field of Food Safety, Microbilogy and Defense, this book is an ultimate reference, serving as a guide to elaborate on food contamination from various aspects.Covers contamination hazards that occur along the different food chain systemsIncludes biological, chemical and physical hazards of foodDiscusses modern biotechnological methodologies to develop quality and safe food productsBrings modern physical methods in service of food safety

Starch and Health: Nutrition, Metabolism and Medical Applications, a volume in the Applications of Starches in Food and Packaging series, discusses the use of starch and its role in human health. The book provides detailed information on the glycemic index of various starches, the role of resistant starch in gut health, and practical starch usage in managing disorders such as diabetes and cardiovascular disease. Chapters deal with digestive metabolism of starch, different types of resistant starches and its health benefits, starch in gut, cardiovascular, and mental health, innovations in starch-based medical applications, and its implications in food allergies and intolerances.This comprehensive approach ensures that the volume serves as both an informative guide and a practical tool for those in the field. By compiling the latest research findings, methodologies, and case studies, this book serves as a valuable resource for scientists, researchers, and industry professionals seeking to harness the potential of starch in human health.Covers different types of starches, recent advances in starch modification, and its consequences for human healthProvides information on the glycemic index of various starches, the role of resistant starch in gut health, and practical starch uses in managing disorders such as diabetes and cardiovascular diseaseBrings information on new starch applications, such as increasing dietary fiber content and producing prebiotic formulations

Sustainable Starch: Sources, Processing and Applications responds to the growing demand for eco-friendly starch solutions by addressing the dual challenges of sustainable production and food security. With increasing pressure on industry and policymakers to reduce environmental impacts while maintaining supply, this book fills the need for a unified resource that bridges science, technology, and practical implementation. The book is organized into thirteen chapters covering the fundamentals of starch sustainability, sourcing from underutilized crops, and recovery from waste streams. It explores green processing techniques, life cycle assessment (LCA), and circular economy strategies. Readers will find in-depth discussions on bioplastics, starch modification, and applications in packaging, as well as chapters on policy, market trends, and global case studies that highlight successful innovations and future pathways. Sustainable Starch: Sources, Processing and Applications benefits researchers, academics, graduate students, and industry professionals in food science, biotechnology, packaging, agriculture, and sustainability. Policymakers, regulatory professionals, and product developers will also find valuable frameworks for aligning starch innovation with environmental and market requirements.Cross-disciplinary insights connecting starch production to biodiversity, climate adaptation, and soil healthCase studies from academic-industry collaborations across continentsEmphasis on green processing techniques, modified starch applications, and bio-based packaging innovationsReal-world tools like environmental metrics, circular design examples, and innovation roadmaps

Recent advances in the industrial application and industrial development of seaweeds are important in addressing the world's growing needs for healthy nutrients. Seaweeds are a potentially sustainable feedstock for future food and feed, green chemicals, and fuels. For seaweed biorefinery, the fractionation of the biomass to co-produce multiple products is crucial in the efficient valorization of the aquatic biomass. Widespread use of seaweed is still limited by a number of factors including harvesting access, seasonality and geographical location of algae, toxicological aspects, as well as the availability of scalable production methods. A good example is protein isolation from algae, since current processes of algal protein isolation are time-consuming and economically unviable. Seaweeds and Seaweed-Derived Compounds offers a comprehensive overview of sustainable seaweeds for the recovery of low-cost dietary nutrients from algae and alga-based biomass and their validation to meet market the requirements of consumers and industry in different sectors. With chapters focusing on seaweeds as foods, pharmaceuticals and cosmetic and dermatological applications, this text provides multidisciplinary knowledge of this sustainable biomass presented with a mix of academic and industrial perspectives.