Novel Food Processing Technologies (eBook, PDF)

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

• Format: PDF

Produktbeschreibung

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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Produktdetails

• Verlag: Taylor & Francis eBooks
• 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.