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Emerging technologies for f...
Emerging Technologies for Food Processing presents a comprehensive review of innovations in food processing, stresses topics vital to the food industry today, and pinpoints the trends in future research and development. This volume contains 27 chapters and is divided into six parts covering topics such as the latest advances in non-thermal processing, alternative technologies and strategies for thermal processing, the latest developments in food refrigeration, and current topics in minimal processing of vegetables, fruits, juices and cook-chill ready meals and modified atmosphere packaging for minimally processed foods
Monografía
monografia Rebiun30116322 https://catalogo.rebiun.org/rebiun/record/Rebiun30116322 m o d cr zn||||||||| 050525s2005 ne a fob 001 0 eng d 2005927527 814468158 823137071 823857186 823927266 824116897 824168675 936843707 1112918036 0080455646 electronic bk.) 9780080455648 electronic bk.) 128063796X 9781280637964 0126767572 Cloth) DEBBG BV044084371 MERUC eng pn MERUC OCLCQ IDEBK OCLCQ OCLCF OCLCO UKDOC OCLCQ EBLCP OCLCQ COCUF ZCU OCLCQ MERUC OCLCQ OCLCA U3W ICG INT OCLCQ DKC AU@ OCLCQ UHL OCLCQ TDCT bicssc Emerging technologies for food processing edited by Da-Wen Sun Amsterdam Boston Elsevier Academic Press 2005 Amsterdam Boston Amsterdam Boston Elsevier Academic Press 1 online resource (xvii, 768 pages) illustrations (some color) 1 online resource (xvii, 768 pages) Text txt rdacontent computer c rdamedia online resource cr rdacarrier Food science and technology international series Includes bibliographical references and index Cover -- Emerging Technologies for Food Processing -- Contents -- About the Editor -- Contributors -- Preface -- Part 1 High Pressure Processing -- 1. High Pressure Processing of Foods: An Overview -- 1 Introduction -- 2 Principles of high pressure processing -- 3 Use of high pressure to improve food safety and stability -- 4 Effects of high pressure on food quality -- 5 Other applications of high pressure -- 6 Modelling HP processes -- 7 Outlook for high pressure processing of food -- 8 Conclusions -- References -- 2. High-pressure Processing of Salads and Ready Meals -- 1 Introduction -- 2 Importance of salads and ready meals -- 3 Pressure effects on microorganisms -- 4 Pressure effects on enzyme activity -- 5 Pressure effects on texture -- 6 Pressure effects on nutrients -- 7 Conclusions -- Acknowledgement -- References -- 3. Microbiological Aspects of High-pressure Processing -- 1 Introduction -- 2 Factors affecting effectiveness of treatment -- 3 Effects of high pressure -- 4 Conclusions -- References -- Part 2 Pulsed Electric Fields Processing -- 4. Overview of Pulsed Electric Field Processing for Food -- 1 Introduction -- 2 Historical background -- 3 Mechanisms of action -- 4 PEF treatment systems -- 5 Main processing parameters -- 6 Applications -- 7 Problems and challenges -- 8 Conclusions -- Acknowledgements -- Nomenclature -- References -- 5. Pulsed Electric Field Processing of Liquid Foods and Beverages -- 1 Introduction -- 2 PEF technology -- 3 Mechanisms of microbial inactivation -- 4 Equipment -- 5 PEF treatment variables -- 6 Target differences -- 7 High-pressure processing (HPP) and PEF -- 8 Specific results on liquid foods -- 9 Process models -- 10 Conclusions -- Acknowledgements -- Nomenclature -- References -- 6. Effect of High Intensity Electric Field Pulses on Solid Foods -- 1 Introduction -- 2 Food safety -- 3 Effects on food quality -- 4 Use of PEF in combination with other methods -- 5 Conclusions -- References -- 7. Enzymatic Inactivation by Pulsed Electric Fields -- 1 Introduction -- 2 Mechanism of enzyme inactivation by PEF -- 3 Factors affecting enzyme inactivation by PEF -- 4 Effects of PEF on enzymes -- 5 Modelling enzymatic inactivation by PEF -- 6 Enzyme inactivation by combining PEF with other hurdles -- 7 Enzyme activity during storage of PEF processed foods -- 8 Conclusions -- Nomenclature -- References -- 8. Food Safety Aspects of Pulsed Electric Fields -- 1 Introduction -- 2 Microbiological safety of pulsed electric fields -- 3 Chemical safety and PEF -- 4 Conclusions -- Nomenclature -- References -- Part 3 Other Non-thermal Processing Techniques -- 9. Developments in Osmotic Dehydration -- 1 Introduction -- 2 Mechanism of osmotic dehydration -- 3 Effect of process parameters on mass transfer -- 4 Determination of moisture and solid diffusion coefficients -- 5 Methods to increase the rate of mass transfer -- 6 Applicati Emerging Technologies for Food Processing presents a comprehensive review of innovations in food processing, stresses topics vital to the food industry today, and pinpoints the trends in future research and development. This volume contains 27 chapters and is divided into six parts covering topics such as the latest advances in non-thermal processing, alternative technologies and strategies for thermal processing, the latest developments in food refrigeration, and current topics in minimal processing of vegetables, fruits, juices and cook-chill ready meals and modified atmosphere packaging for minimally processed foods Food industry and trade- Technological innovations Food industry and trade- Technological innovations. Electronic books Sun, Da-Wen Print version Emerging technologies for food processing. Amsterdam ; Boston : Elsevier Academic Press, 2005 (DLC) 2005927527 Food science and technology international series