Novel Food Processing Technologies
eBook - ePub

Novel Food Processing Technologies

  1. 720 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Novel Food Processing Technologies

About this book

Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve

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Yes, you can access Novel Food Processing Technologies by Gustavo V. Barbosa-Canovas, Maria S. Tapia, M. Pilar Cano, Gustavo V. Barbosa-Canovas,Maria S. Tapia,M. Pilar Cano in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2004
Print ISBN
9780824753337
eBook ISBN
9781135536008
Edition
1
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Cover
  2. Half Title
  3. Series Page
  4. Title Page
  5. Copyright Page
  6. Dedication
  7. Preface
  8. Table of Contents
  9. Contributors
  10. 1. Present Status and the Future of PEF Technology
  11. 2. Microbial Inactivation by Pulsed Electric Fields
  12. 3. Inactivation Kinetics of Microorganisms by Pulsed Electric Fields
  13. 4. Does High-Intensity Pulsed Electric Fields Induce Changes in Enzymatic Activity, Protein Conformation, and Vitamin and Flavor Stability?
  14. 5. Pulsed Electric Field-Assisted Extraction of Juice from Food Plants
  15. 6. Application of PEF on Orange Juice Products
  16. 7. PEFā€”A Food Industryā€™s View
  17. 8. Fundamentals and Applications of High Pressure Processing to Foods
  18. 9. Thermodynamic Aspects of High Hydrostatic Pressure Food Processing
  19. 10. High-Pressure-Assisted Heating as a Method for Sterilizing Foods
  20. 11. Freezing and Thawing of Foods Under Pressure
  21. 12. Starch and Other Polysaccharides Under High Pressure
  22. 13. Advances in Use of High Pressure to Processing and Preservation of Plant Foods
  23. 14. High-Pressure Applications on Myosystems
  24. 15. High-Pressure Processing of Milk and Dairy and Egg Products
  25. 16. Commercial High-Pressure Equipment
  26. 17. Food Irradiationā€”An Emerging Technology
  27. 18. Ultraviolet Light and Food Preservation
  28. 19. Microbial Inactivation by Ultrasound
  29. 20. Use of Magnetic Fields as a Nonthermal Technology
  30. 21. Nonthermal Technologies in Combination with Other Preservation Factors
  31. 22. Sous Vide/Freezing Technology for Ready Meals
  32. 23. Advances in Ohmic Heating and Moderate Electric Field (MEF) Processing
  33. 24. Radio-Frequency Heating in Food Processing
  34. 25. Current State of Microwave Applications to Food Processing
  35. 26. Supercritical Fluid Extraction. An Alternative to Isolating Natural Food Preservatives
  36. 27. Modeling Systems and Impact on Food Microbiology
  37. 28. Predictive Microbiology and Role in Food Safety Systems
  38. 29. Experimental Protocols for Modeling the Response of Microbial Populations Exposed to Emerging Technologies: Some Points of Concern
  39. 30. Application of Artificial Intelligence to Predictive Microbiology
  40. 31. Growth/No-Growth Interface Modeling and Emerging Technologies
  41. 32. Calculating Microbial Inactivation During Heat Treatments Without D and Z Values
  42. 33. Safety and Quality in the Food Industry
  43. Index