Processing Foods

Herausgeber: Oliveira, Fernanda A R; Oliveira, Jorge C

• Broschiertes Buch

Produktbeschreibung

Processing Foods: Quality Optimization and Process Assessment provides updated information to help researchers and industrialists make use of new concepts, technologies and approaches at the heart of modern food research. It is a useful tool in the interweaving of scientific and technological information that the multidisciplinarity of food proces

Produktdetails

• Verlag: CRC Press
• Seitenzahl: 440
• Erscheinungstermin: 2. Dezember 2019
• Englisch
• Abmessung: 234mm x 156mm x 23mm
• Gewicht: 612g
• ISBN-13: 9780367455699
• ISBN-10: 0367455692
• Artikelnr.: 58439178

Autorenporträt

Oliveira, Fernanda A. R.; Oliveira, Jorge C.

Inhaltsangabe

Topics include: Process optimization and minimal processing of foods.
Enzymic time temperature integrators. Computational fluid dynamics.
Optimization methodologies. Microbial and quality assessment. Minimal
processing of foods with electric heating methods. Application of the
concepts of biomaterials science. Freezing and frozen storage.
Intensification of freezing. Fish-freezing in Europe. Osmotic dehydration.
Rehydration of dried plant tissues. Drying of apples under variable process
conditions. High pressure processing of foods. Pressure and temperature
effects on food constituents. High pressure treatment of fruit, meat, and
cheese products. Culturing conditions and Escherichia coli. Novel minimal
processing technologies. Vacuum impregnation. Edible and biodegradable
polymeric materials for food packaging or coating. Ionizing radiation in
minimal processing or pre-cut vegetables. Perforation-mediated modified
atmosphere packaging for fresh-cut vegetables.
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