Chemistry of Thermal and Non-Thermal Food Processing Technologies

Herausgeber: K Tiwari, Brijesh; Bhavya, Mysore Lokesh

• Broschiertes Buch

Produktbeschreibung

Chemistry of Thermal and Non-Thermal Food Processing Technologies provides the latest information to the food science community about the chemistry of emerging food processing technologies, including the fundamentals, recent trends, chemistry aspects in terms of quality parameters, and microbial inactivation for each technology. Divided in 4 sections, the book focus on a range of emerging technologies, such as microwave processing of food, radio frequency processing, infrared processing, ohmic heating, drying technologies, ionizing radiation processing, among others. All chapters include the following common features: principle, scope and mechanisms; effect on macromolecules (proteins, lipids, carbohydrates); effect on bioactives (Vitamins, minerals, bioactive agents); chemistry of microbial inactivation; and degradation mechanisms.

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Produktdetails

• Verlag: Elsevier Science
• Seitenzahl: 400
• Erscheinungstermin: 27. November 2024
• Englisch
• Gewicht: 450g
• ISBN-13: 9780443221828
• ISBN-10: 0443221820
• Artikelnr.: 69924440

Inhaltsangabe

Part 1. Overview of the book 1. Classification based on application 2.
Classification based on the mode of action Part 2. Chemistry of Thermal
food processing technologies 3. Microwave processing of food 4. Chemistry
of radio frequency processing 5. Chemistry of infrared processing 6.
Chemistry of ohmic heating of foods 7. Chemistry of innovative drying
technologies on food Part 3. Chemistry of Non-thermal food processing
technologies 8. Ionising radiation processing 9. High pressure processing
10. Pulsed electric field processing 11. Ultrasound processing 12. Light
based technologies 13. Cold plasma technology 14. Hydrodynamic cavitation
15. Ozone processing 16. Dense Phase CO2/Supercritical CO2 17. Novel
antimicrobial agents Part 4. Degradation Kinetics during food processing
18. Degradation of nutrients during storage 19. Degradation kinetics of
bioactives and microbial inactivation by emerging technologies