Engineering Principles for Food Processing Technology and Product Realization (Hardcover, 1)

SECTION I: FOOD PACKAGING AND STORAGE ENGINEERING 1. Advances in the Development of Hydrogels for Intelligent Food Packaging for Loading and Release of Natural Compounds 2. Bionanocomposites Based on Thermoplastic Starch for the Food Industry 3. Release Studies to Improve the Mechanical Properties of the Biopolymers and Polylactic Acid (PLA) for Food Packaging Applications 4. Thermal Properties by Adding Natural Oils, Foods, Organic Materials, Fibers, and Nanocomposites in Polylactic Acid (PLA) and Applications in 3D Printing 5. Antioxidant and Antimicrobial Properties of Moringa oleifera in Food Preservation 6. Storage of Fruits and Vegetables in Controlled Atmospheres and Application in the Preservation of White Onion Quality SECTION II: FOOD BIOTECHNOLOGY 7. Larrea tridentata Extracts and the Capacity of Their Biocompounds in Medicine and Agriculture 8. Perspectives for Innovation of New Food Preservatives from Euphorbiaceae 9. Biotechnology and Food Safety: Zoonotic Perspectives SECTION III: CASE STUDIES 10. Functional Properties of Agroindustrial Wastes from Pomegranate Peel (Punica granatum) 11. Foodborne Zoonoses: Current Status and Control Strategies 12. Omics Technologies: An Overview of Application of Proteomics in Meat Quality and Safety Assurance 13. Food Waste Revalorization as a Functional Food or Ingredient