Novel food processing technologies

by Barbosa-Cánovas, Gustavo V. Cano, M. Pilar Tapia, Maria S.

Type Book

Rate 0.0 /5

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 the safety, quality, and nutritional value of various food products. Documents the results of the Emerging Technologies for the Food Industry symposi…

Details

Files

Reviews

Download

Title Statements

Full title :Novel food processing technologies / edited by Gustavo V. Barbosa-Cánovas, María S. Tapia, M. Pilar Cano ; associate editors, Olga Martín-Belloso, Antonio Martínez.

Summary

Edition Statements

Publication Date:©2005.

Publication Statements

Publisher(s):CRC Press
Place of Publication:Boca Raton
Language:eng
Publication Date:©2005.

The Physical Object

Description:1 online resource (xiv, 692 pages) : : illustrations

Edition Identifiers

ISBN:0203997271, 9780203997277, 082475333X, 9780824753337, 1420030981, 9781420030983, 9781466527263, 1466527269
oclc:ocm61673766
LC Classification:TP372.8
Dewey Decimal:664.02

Front cover; Preface; Contents; Contributors; Chapter 1. Present Status and the Future of PEF Technology; Chapter 2. Microbial Inactivation by Pulsed Electric Fields; Chapter 3. Inactivation Kinetics of Microorganisms by Pulsed Electric Fields; Chapter 4. Does High-Intensity Pulsed Electric Fields Induce Changes in Enzymatic Activity, Protein Conformation, and Vitamin and Flavor Stability?; Chapter 5. Pulsed Electric Field-Assisted Extraction of Juice from Food Plants; Chapter 6. Application of PEF on Orange Juice Products; Chapter 7. PEF-A Food Industry's View.

Chapter 8. Fundamentals and Applications of High Pressure Processing to FoodsChapter 9. Thermodynamic Aspects of High Hydrostatic Pressure Food Processing; Chapter 10. High-Pressure-Assisted Heatin as a Method for Sterilizing Foods; Chapter 11. Freezing and Thawing of Foods Under Pressure; Chapter 12. Starch and Other Polysaccharides Under High Pressure; Chapter 13. Advances in Use of High Pressure to Processing and Preservation of Plant Foods; Chapter 14. High-Pressure Applications on Myosystems; Chapter 15. High-Pressure Processing of Milk and Dairy and Egg Products.

Chapter 16. Commercial High-Pressure EquipmentChapte…

Subjects

Actes de congrès Aliments -- Industrie et commerce Aliments -- Manipulation Aliments -- Microbiologie Conference papers and proceedings Congress Food -- Microbiology Food Contamination -- prevention & cont… Food Handling Food industry Food industry and trade Food industry and trade -- Congresses. … Food industry and trade -- Technologica… food technology Food-Processing Industry TECHNOLOGY & ENGINEERING -- Food Science