Titlebook: Novel Technologies in Food Science; Their Impact on Prod Anna McElhatton,Paulo José do Amaral Sobral (Facul Book 2012 Springer Science+Busi

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Use of Natural Preservatives in Seafood preservation processes should be applied immediately after capture/slaughter to preserve product freshness and quality. The development of effective processing treatments to extend the shelf life of fresh fish products is a must.

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Edible Films: Use of Lycopene as Optical Properties Enhancers. Color in edible films is generally derived from the color of the biopolymer. Gelatin-based films, for example, are almost transparent and colorless. Products thus retain their characteristics, and when colored the films may also contribute to the product’s visual appeal and may enhance the appearance of the package.

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Food By-products for BiofuelsThe rise in global energy usage, together with the disappearance of fossil fuel reserves, has highlighted the importance of developing technologies to harness new and renewable energy sources. In addition to sustainability, climate change is another major issue that has driven the search for clean carbon-neutral fuels.

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Novel Technologies in Food Science978-1-4419-7880-6Series ISSN 2512-2223 Series E-ISSN 2512-2258

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