Non-thermal Processing of Foods
eBook - ePub

Non-thermal Processing of Foods

  1. 462 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Non-thermal Processing of Foods

About this book

This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products.

Features:



  • Provides latest information regarding the use of non-thermal processing of food products



  • Provides information about most of the non-thermal technologies available for food processing



  • Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products



  • Discusses the packaging requirements for foods processed with non-thermal techniques

The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated.

Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book.

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Yes, you can access Non-thermal Processing of Foods by O. P. Chauhan in PDF and/or ePUB format, as well as other popular books in Medicina & Nutrición, dietética y bariatría. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2019
Print ISBN
9781138035843
eBook ISBN
9781351869775
Edition
1
Topic
Medicina
Subtopic
Nutrición, dietética y bariatría

Table of contents

  1. Cover
  2. Half Title
  3. Title Page
  4. Copyright Page
  5. Table of Contents
  6. Editor
  7. Contributors
  8. Chapter 1 High-Pressure Processing: Principles and Engineering Aspects
  9. Chapter 2 High Hydrostatic Pressure Processing of Cereals and Pulses
  10. Chapter 3 Effect of High-Pressure Processing on Selected Food Processing Operations
  11. Chapter 4 High-Pressure Processing of Meat, Fish, and Poultry Products
  12. Chapter 5 High-Pressure Processing of Milk and Milk Products
  13. Chapter 6 Pulsed Electric Field Processing: Principles and Engineering Aspects
  14. Chapter 7 PEF Processing of Fruits, Vegetables, and their Products
  15. Chapter 8 Pulse Electric Field Processing of Milk and Milk Products
  16. Chapter 9 Application of Ultrasonic in Food Processing
  17. Chapter 10 Use of Pulsed Light in Food Processing
  18. Chapter 11 Ozone Application in Food Processing
  19. Chapter 12 Improving the Efficacy of Ozone Treatment in Food Preservation
  20. Chapter 13 High-Pressure CO2 Processing of Foods
  21. Chapter 14 Pulsed Magnetic Field Processing of Foods
  22. Chapter 15 Use of Plasma in Food Processing
  23. Chapter 16 Electron Beam Processing of Foods
  24. Chapter 17 Combination of Non-thermal Processes and their Hurdle Effect
  25. Chapter 18 Non-thermal Processing of Seafoods
  26. Chapter 19 Packaging Requirements for Non-thermal Processed Foods
  27. Chapter 20 Commercialization and Regulatory Issues of Non-thermal Processed Foods
  28. Chapter 21 Consumer Acceptance and Future Trends of Non-thermal-Processed Foods
  29. Index