Novel Food Processing Technologies (eBook, PDF)

Redaktion: Barbosa-Canovas, Gustavo V.; Cano, M. Pilar; Tapia, Maria S.

• Format: PDF

Produktbeschreibung

This book, developed from the results of the Emerging Technologies for the Food Industry symposium held in Madrid, spotlights recent innovations in food processing technologies. Novel Food Processing Technologies covers a range of food processing treatments that meet current demands for added value and guaranteed safety and contains separate sections dedicated to high pressure, pulsed electric fields, microwave applications, freezing and packaging methods, and predictive microbiology. The authors address a full range of issues related to quality and safety in the food industry and their coverage includes the description of various modeling systems and their impact on food microbiology.

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 720
• Erscheinungstermin: 30. November 2004
• Englisch
• ISBN-13: 9780203997277
• Artikelnr.: 38174158

Autorenporträt

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

Inhaltsangabe

Present Status and the Future of PEF. Microbial Inactivation by Pulsed
Electric Fields. Inactivation Kinetics of Microorganisms by Pulsed Electric
Fields. Do High Intensity Pulsed Electric Fields Induce Changes in
Enzymatic Activity, Protein Conformation, and Vitamin and Flavor Stability?
Pulsed Electric Fields Assisted Extraction of Juice from Food Plants.
Application of PEF on Orange Juice Products. Pulsed Electric Fields: The
Food Industry's View. Fundamentals and Applications of High Pressure
Processing to Foods. Thermodynamic Aspects of High Hydrostatic Pressure
Food Processing. High Pressure-Assisted Heating as a Method for Sterilizing
Foods. High Pressure-Assisted Freezing and Thawing of Foods. Starch and
Other Polysaccharides under High Pressure. Advances in Use of High Pressure
to Processing and Preservation of Plant Foods. High Pressure Applications
on Myosystems. High Pressure Processing of Dairy and Egg Products.
Commercial High Pressure Equipment. Food Irradiation: An Emerging
Technology. Ultraviolet Light and Food Preservation. Microbial Inactivation
by Ultrasound. Use of Magnetic Fields as a Nonthermal Technology.
Nonthermal Technologies in Combination with Other Preservation Factors.
Sous Vide/Freezing Technology for Ready-Meals. Advances in Ohmic Heating
and Moderate Electric Field (MEF) Processing. Radio Frequency Heating in
Food Processing. Supercritical Fluid Extraction: An Alternative to
Isolating Natural Food Preservatives. Modeling Systems and Impact on Food
Microbiology. Predictive Microbiology and Role in Food Safety Systems.
Experimental Protocols for Modeling the Response of Microbial Populations
Exposed to Emerging Technologies: Some Points of Concern. Application of
Artificial Intelligence to Predictive Microbiology. Growth/No Growth
Interface Modeling and Emerging Technologies. Calculating Microbial
Inactivation During Heat Treatments without D and Z Values. Safety and
Quality in the Food Industry.