Novel Technologies in Food Science

Part I. Environmental Aspects.- 1. Waste and its Rational Management.- 2. Implementation of Hazard Analysis and Critical Control Points System in the Food Industry: Impact on Safety and the Environment.- 3. Food By-Products for Biofuels.- 4. Integrated Management Methods for the Treatment and/or Valorisation of Olive Mill Waste.- Part II. Safety and Quality Considerations.- 5. Safety Considerations of Nutraceuticals and Functional Foods.- 6. Consumer Behavior: Determinants and Trends in Novel Food Choice.- Part III. Novel Process Technologies with a Green/Environmental Slant.- 7. Recent Advances in the Microencapsulation of Oils High in Polyunsaturated Fatty Acids.- 8. Biocontrol of Foodborne Bacteria.- 9. Plant Extracts as Natural Antifungals: Alternative Strategies to Mold Control in Foods.- 10. Reduction of Mycotoxins Contamination by Segregation with Sieves, Prior to Maize Milling.- 11. Rational Use of Novel Technologies: A Comparative Analysis of the Performance of Several New Food Preservation Technologies for Microbial Inactivation.- 12. Emerging Technologies to Improve the Safety and Quality of Fruits and Vegetables.- 13. Novel Technologies for the Preservation of Chilled Aquatic Food Products.- 14. Use of Natural Preservatives in Seafood.- 15. Edible Films: Use of Additives as Property Enhancers.- 16. Clean Strategies for the Management of By-Products in Dairy Industries.