Sustainable production technology in food

xiii, 220 Seiten

Illustrationen, Diagramme

Literaturangaben

Front Cover -- Sustainable Production Technology in Food -- Copyright -- Contents -- Contributors -- Preface -- Chapter 1 Modern Food Production: Fundaments, Sustainability, and the Role of Technological Advances -- 1.1 Introduction -- 1.2 Novel Food Trends -- 1.2.1 Insects -- 1.2.2 Meat-Based Foods -- 1.2.3 Cultured Meat -- 1.2.4 Meat Analogues and Meat Extenders -- 1.2.5 Single-Cell Proteins -- 1.2.6 Milk Substitutes -- 1.2.7 Marine Products -- 1.3 New Technologies -- 1.3.1 Nonthermal Processing Technologies -- 1.3.2 Microencapsulation -- 1.3.3 Nanotechnology -- 1.3.4 3D Printing -- 1.4 Conclusion -- Acknowledgments -- References -- Chapter 2 Consumer and Market Demand for Sustainable Food Products -- 2.1 Sustainability and Sustainable Food Products Definition -- 2.2 Sustainable Development Goals and Europe's Food System -- 2.3 Circular Economy and Sustainable Food Consumption -- 2.4 Consumers and Sustainable Food -- 2.5 The Marketing of Sustainable Food -- 2.6 Key Findings -- Acknowledgments -- References -- Chapter 3 Technological Advances for Sustainable Livestock Production -- 3.1 Introduction -- 3.2 Problems Affecting the Sustainability of Livestock Production Systems -- 3.2.1 Exploitation of Natural Resources -- 3.2.2 Increase in Greenhouse Gases -- 3.3 Technological Advances Implemented in the 20th Century -- 3.3.1 Artificial Insemination -- 3.3.2 Crossbreeding to Achieve Heterosis -- 3.4 Technology for the Sustainability of Livestock Farming in the Recent Decades -- 3.4.1 Livestock DNA Modification: Animal Transgenesis -- 3.4.2 New Strategies in Livestock Feeding -- 3.4.3 Towards a Smart Livestock Farming -- 3.5 Conclusions -- Acknowledgments -- References -- Chapter 4 Packaging Systems -- 4.1 Introduction -- 4.2 Packaging Materials -- 4.2.1 Stoneware and Pottery Materials.

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