Novel Food Processing Technologies 1st Edition by Gustavo V Barbosa Canovas,Maria S Tapia, M Pilar Cano ISBN 082475333X 9780824753337

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Product details:

ISBN 10: 082475333X

ISBN 13: 9780824753337 

Author: Gustavo V. Barbosa-Cánovas, María S. Tapia, M. Pilar Cano

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 the safety, quality, and nutritional value of various food products.

Documents the results of the Emerging Technologies for the Food Industry symposium held in Madrid, Spain.

Spanning the most influential breakthroughs in food engineering, this guide demonstrates the successful application of PEF technology to products such as fruit juices, eggs, and milk. It also studies factors affecting the PEF resistance of microorganisms, analyzes methods in predictive microbiology and its impact on food safety systems, and examines advances in the use of freezing technologies, ultraviolet light, supercritical fluid extraction, and commercial high-pressure equipment.

Table of contents:

1. Present Status and the Future of PEF Technology

2. Microbial Inactivation by Pulsed Electric Fields

3. Inactivation Kinetics of Microorganisms by Pulsed Electric Fields

4. Does High-Intensity Pulsed Electric Fields Induce Changes In Enzymatic Activity, Protein Conformation, and Vitamin and Flavor Stability?

5. Pulsed Electric Field-Assisted Extraction of Juice from Food Plants

6. Application of PEF on Orange Juice Products

7. PEF—A Food Industry’s View

8. Fundamentals and Applications of High Pressure Processing to Foods

9. Thermodynamic Aspects of High Hydrostatic Pressure Food Processing

10. High-Pressure-Assisted Heating as a Method for Sterilizing Foods

11. Freezing and Thawing of Foods Under Pressure

12. Starch and Other Polysaccharides Under High Pressure

13. Advances in Use of High Pressure to Processing and Preservation of Plant Foods

14. High-Pressure Applications on Myosystems

15. High-Pressure Processing of Milk and Dairy and Egg Products

16. Commercial High-Pressure Equipment

17. Food Irradiation—An Emerging Technology

18. Ultraviolet Light and Food Preservation

19. Microbial Inactivation by Ultrasound

20. Use of Magnetic Fields as a Nonthermal Technology

21. Nonthermal Technologies in Combination with Other Preservation Factors

22. Sous Vide/Freezing Technology for Ready Meals

23. Advances in Ohmic Heating and Moderate Electric Field (MEF) Processing

24. Radio-Frequency Heating in Food Processing

25. Current State of Microwave Applications to Food Processing

26. Supercritical Fluid Extraction: An Alternative to Isolating Natural Food Preservatives

27. Modeling Systems and Impact on Food Microbiology

28. Predictive Microbiology and Role in Food Safety Systems

29. Experimental Protocols for Modeling the Response of Microbial Populations Exposed to Emerging Technologies: Some Points of Concern

30. Application of Artificial Intelligence to Predictive Microbiology

31. Growth/No-Growth Interface Modeling and Emerging Technologies

32. Calculating Microbial Inactivation During Heat Treatments Without D and Z Values

33. Safety and Quality in the Food Industry

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Tags: Gustavo V Barbosa Canovas, Maria S Tapia, M Pilar Cano, Novel Food Processing Technologies