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…mehr
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.
Collectors Ed/ /Eng-Fr-Sp-Sub and Revised and Updated to Inc
Seitenzahl: 720
Erscheinungstermin: 1. November 2004
Englisch
Abmessung: 260mm x 180mm x 38mm
Gewicht: 1374g
ISBN-13: 9780824753337
ISBN-10: 082475333X
Artikelnr.: 21109638
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.
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.
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