Novel Food Processing Technologies
eBook - PDF

Novel Food Processing Technologies

  1. 720 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Novel Food Processing Technologies

Book details
Table of contents
Citations

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
ISBN
9780203997277
Edition
1
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

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