| Description |
1 online resource (161 p.) |
| Contents |
Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- Preface -- About the Editors -- Contributors -- Chapter 1 Novel and Innovative Strategies for Food Packaging Processes -- 1.1 Introduction -- 1.2 Bio-Based Polymers -- 1.2.1 Polymers Sourced From Microbes -- 1.2.2 Polymers Sourced From Wood -- 1.2.3 Polymers Sourced From Proteins -- 1.3 Nanotechnology and Advancement of Barrier Attributes -- 1.3.1 Bio-Nanocomposites and Biodegradable Packaging -- 1.4 Nano-Encapsulation Techniques -- 1.5 Volatile Compounds Utilized in Food Packaging |
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1.6 Fortification of Bio-Plastic Films -- 1.6.1 Bioactive Supplementation With Antioxidant Potential -- 1.6.2 Bio-Based Supplementation With Antimicrobial Potential -- 1.7 Conclusion -- References -- Chapter 2 Contaminants and Their Control Measures to Maintain Hygiene in Food Processing -- 2.1 Introduction -- 2.2 Food Processing Steps -- 2.2.1 Unprocessed Material -- 2.2.2 Contamination of Food During Transportation -- 2.2.3 Infectivity Due to Heat Treatment -- 2.2.4 Food Packaging and Storage -- 2.2.4.1 Food Packaging -- 2.2.4.2 Storage of Food -- 2.2.5 Food Safety Hazard |
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2.3 Methods for Ensuring Food Safety and Hygiene -- 2.3.1 Good Manufacturing Practices (GMP) -- 2.3.2 Sanitation Standard Operating Procedure (SSOP) -- 2.3.3 Good Hygiene Practices -- 2.3.4 Hazard Analysis and Critical Control Points (HACCP) -- 2.3.4.1 Stage 1: Assemble the HACCP Team -- 2.3.4.2 Stage 2: Describe Product/ Process -- 2.3.4.3 Stage 3: Identify Intended Use -- 2.3.4.4 Stage 4: Construct Process Flow Diagrams -- 2.3.4.5 Stage 5: Confirm Accuracy of Process Flow Diagrams -- 2.3.4.6 Stage 6: Conduct a Hazard Analysis -- 2.3.4.7 Stage 7: Determine Critical Control Points |
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2.3.4.8 Stage 8: Establish Critical Limits for Each CCP -- 2.3.4.9 Stage 9: Establish a Monitoring System for Each CCP -- 2.3.4.10 Stage 10: Establish Corrective Actions -- 2.3.4.11 Stage 11: Establish Verification Procedures -- 2.3.4.12 Stage 12: Establish Documentation and Record-Keeping -- 2.4 Conclusion -- References -- Chapter 3 Green Practices Initiative as a Sustainable Aspect for Food Industry -- 3.1 Introduction -- 3.2 Water Conservation -- 3.3 Energy Consumption -- 3.4 Green Study in the Hospitality Industry -- 3.4.1 Green Customers -- 3.4.2 Waste Management |
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3.5 Theoretical Ideology/Mindset of Green Practices -- 3.6 Sustainable Food Systems -- 3.7 Sustainable Food Sources -- 3.8 Sustainable Food Processing -- 3.9 Green Practices in Restaurants -- 3.9.1 Recycling and Composting -- 3.9.2 Energy and Water-Efficient Equipment -- 3.9.3 Servingware and Packaging -- 3.9.4 Menu Sustainability -- 3.10 Conclusions -- References -- Chapter 4 Improving Food Processing Using Various Technologies in the Food Industry -- 4.1 Introduction -- 4.2 Emerging Technologies in Improving Food Processing -- 4.2.1 High Hydrostatic Pressure -- 4.2.2 Ultrasound Technology |
| Notes |
Description based upon print version of record |
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4.2.3 Dielectric Heating |
| Subject |
Food industry and trade -- Environmental aspects
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Food science -- Safety measures
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Sustainable engineering
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| Form |
Electronic book
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| Author |
Singh, Rahul
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Kapoor, Dhriti
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Gautam, Vandana
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| ISBN |
9781000788334 |
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1000788334 |
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