Innovations in Food Processing
eBook - ePub

Innovations in Food Processing

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

Innovations in Food Processing

About this book

The food world has a number of options available to make the food industry more diverse, competitive, and efficient. Innovations in Food Processing investigates some of these options, alternative technologies, and strategies for properly addressing new challenges facing the food industry. It also provides specific examples on how these alternatives

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Information

Publisher
CRC Press
Year
2000
Topic
Technology & Engineering
eBook ISBN
9781040219225
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Cover Page
  2. Halftitle Page
  3. FOOD PRESERVATION TECHNOLOGY SERIES
  4. Title Page
  5. Copyright Page
  6. Dedication Page
  7. Table of Contents
  8. Series Preface
  9. Preface
  10. Acknowledgements
  11. List of Contributors
  12. CHAPTER 1: Emerging Technologies in Food Preservation and Processing in the Last 40 Years
  13. CHAPTER 2: Process Aspects of High-Pressure Treatment of Food Systems
  14. CHAPTER 3: Modeling Water Absorption and Cooking Times of Black Beans(Phaseolus vulgaris) Treated with High Hydrostatic Pressure
  15. CHAPTER 4: High Hydrostatic Pressure Inactivation of Selected Pectolytic Enzymes
  16. CHAPTER 5: Viscoelastic Properties of Egg Gels Formed with High Hydrostatic Pressure
  17. CHAPTER 6: Browning of Apple Slices Treated with High Hydrostatic Pressure
  18. CHAPTER 7: Evolution of Polyphenoloxidase(PPO) Activity in Apple Slices Treated with High Hydrostatic Pressure
  19. CHAPTER 8: The Role of Pressure and Time on the Asymptotic Modulus of Alaska Pollock and Pacific Whiting Surimi Gels
  20. CHAPTER 9: The Influence of Temperature on Functional Properties of High Hydrostatic Pressure Surimi Gels
  21. CHAPTER 10: Minimally Processed Fruits Using Hurdle Technology
  22. CHAPTER 11: Minimal Processing of Foods with Thermal Methods
  23. CHAPTER 12: Blanching of Fruits and Vegetables Using Microwaves
  24. CHAPTER 13: Modeling and Simulating Microbial Survival in Foods Subjected to a Combination of Preservation Methods
  25. CHAPTER 14: Textural and Structural Changes in Apples Processed by Combined Methods
  26. CHAPTER 15: Packaging and Shelf-Life Study of Apple Slices Preserved by Combined Methods Technology
  27. CHAPTER 16: Browning of Apple Slices Treated with Polysaccharide Films
  28. CHAPTER 17: Effect of Polysaccharide Film on Ethylene Production and Enzymatic Browning of Apple Slices
  29. CHAPTER 18: Quality Changes during Refrigerated Storage of Packaged Apple Slices Treated with Polysaccharide Films
  30. Index

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Yes, you can access Innovations in Food Processing by Grahame W. Gould 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.