Emerging technologies for food processing

Emerging technologies for food processing

by Sun, Da-Wen

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The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed …

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Title Statements

  • Full title :Emerging technologies for food processing / edited by Da-Wen Sun.

Summary

The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive resea.

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Edition Statements

  • Publication Date:2014.
  • Edition:2nd ed

Publication Statements

  • Publisher(s):Academic Press
  • Place of Publication:London
  • Language:eng
  • Publication Date:2014.

The Physical Object

  • Description:1 online resource (653 pages)

Edition Identifiers

  • ISBN:9780124104815, 0124104819, 0124114792, 9780124114791
  • oclc:ocn888749563
  • LC Classification:TP370
  • Dewey Decimal:664

Table of Contents

Front Cover; EMERGING TECHNOLOGIES FOR FOOD PROCESSING; Copyright; Contents; Preface to the 2nd Edition; Editor Biography; Contributors; SECTION I -- HIGH PRESSURE PROCESSING; Chapter 1 -- High-Pressure Processing of Foods: An Overview; 1.1 INTRODUCTION; 1.2 PRINCIPLES OF HP PROCESSING; 1.3 USE OF HP TO IMPROVE FOOD SAFETY AND STABILITY; 1.4 EFFECTS OF HP ON FOOD QUALITY; 1.5 OTHER APPLICATIONS OF HP; 1.6 MODELING HP PROCESSES; 1.7 OUTLOOK FOR HP PROCESSING OF FOOD; 1.8 CONCLUSIONS; References; Chapter 2 -- High-Pressure Processing of Salads and Ready Meals; 2.1 INTRODUCTION.

2.2 IMPORTANCE OF SALADS AND READY MEALS2.3 PRESSURE EFFECTS ON MICROORGANISMS; 2.4 THE EFFECTS OF PRESSURE ON ENZYME ACTIVITY; 2.5 THE EFFECTS OF PRESSURE ON COLOR; 2.6 THE EFFECTS OF PRESSURE ON TEXTURE; 2.7 THE EFFECTS OF PRESSURE ON NUTRIENTS; 2.8 CONCLUSIONS; References; Chapter 3 -- High-Pressure Processing of Meats and Seafood; 3.1 INTRODUCTION; 3.2 HPP EFFECT ON THE TEXTURE AND WATER RETENTION OF MEAT AND SEAFOOD; 3.3 THE EFFECT OF HPP ON SENSORY QUALITY; 3.4 THE CHEMICAL SAFETY OF PRESSURE-TREATED MEAT PRODUCTS; 3.5 PRESSURE-ASSISTED PROCESSES APPLIED TO MEAT AND SEAFOOD.

3.6 CONCLUSIONSReferences;…

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Subjects

Food -- Preservation Food and Bioprocess Engineering (Genera… food engineering Food industry and trade -- Technologica… food processing Food Sciences (General) food technology innovaties Innovations Levensmiddelen- en bioproceskunde (alge… Levensmiddelentechnologie (algemeen) TECHNOLOGY & ENGINEERING -- Food Science voedselbewaring voedseltechniek voedseltechnologie voedselverwerking

Writers

Sun, Da-Wen

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