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Improving Food Quality with Novel Food Processi, TokuAYoAYlu, Swanson**
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eBay-Artikelnr.:333736482863
Artikelmerkmale
- Artikelzustand
- PublishedOn
- 2014-12-01
- Title
- Improving Food Quality with Novel Food Processing Technologies
- Artist
- Not Specified
- ISBN
- 9781466507241
Über dieses Produkt
Product Identifiers
Publisher
CRC Press LLC
ISBN-10
1466507241
ISBN-13
9781466507241
eBay Product ID (ePID)
111036742
Product Key Features
Number of Pages
484 Pages
Publication Name
Improving Food Quality with Novel Food Processing Technologies
Language
English
Subject
Food Science, Industries / Food Industry
Publication Year
2014
Type
Textbook
Subject Area
Technology & Engineering, Business & Economics
Format
Hardcover
Dimensions
Item Height
0.9 in
Item Weight
28.9 Oz
Item Length
9.4 in
Item Width
6.3 in
Additional Product Features
Intended Audience
College Audience
Dewey Edition
23
Illustrated
Yes
Dewey Decimal
338.47664
Table Of Content
Introduction Introduction to Improving Food Quality by Novel Food Processing, Özlem Tokusoglu and Barry G. Swanson Improving Food Quality with High Pressure Processing High-Pressure Processing on Bioactive Components of Foods, Özlem Tokusoglu High-Pressure Processing on Improved Dairy Food Quality, Özlem Tokusoglu, Barry G. Swanson, and Gustavo V. Barbosa-Cánovas Improving Quality of Agrofood Products by High-Pressure Processing, Shigeaki Ueno High-Pressure Pocessing on Freshness, Shelf-Life Quality of Meat Products and Value-Added Meat Products, Özlem Tokusoglu and Halil Vural Quality of High-Pressure Processed Pastes and Purees, O.P. Chauhan, E.U. Lakshmi, and S. Toepfl Fruit Juice Quality Enhancing by High-Pressure Technology, Özlem Tokusoglu, Barry G. Swanson, and Gustavo Barbosa Canovas Mild High-Pressure Treatments as an Alternative to Conventional Thermal Blanching: A Case Study on Pepper Fruits, Sónia Marília Castro, Jorge Alexandre Saraiva, and Ivonne Delgadillo High-Pressure Processing for Improving Digestibility of Cooked Sorghum Protein, Jorge Alexandre Saraiva, Ivonne Delgadillo, Alexandre Nunes, and Ana Isabel Loureiro Correia Modeling and Simulating the High Hydrostatic Pressure Inactivation of Microorganisms in Foods, Sencer Buzrul Phytochemical Quality, Microbial Stability, and Bioactive Profiles of Berry-Type Fruits, Grape, and Grape By-Products with High-Pressure Processing, Özlem Tokusoglu, Barry G. Swanson, and Gustavo Barbosa Cánovas The Improving Quality and Shelf Life of Table Eggs and Table Olives By High-Pressure Processing, Özlem Tokusoglu and Gustavo Barbosa-Cánovas Applications of High Pressure as a Nonthermal Fermentation Control Technique, Toru Shigematsu Food Allergies: High-Pressure Processing Effects on Food Allergens and Allergenity, Özlem Tokusoglu and Faruk T. Bozoglu Improving Food Quality with Pulse Electric Field Technologies Effects of Pulsed Electrical Field Processing on Microbial Quality, Enzymatic, and Physical Properties of Milk, Kambiz Shamsi Modification of Cheese Quality Using Pulsed Electric Fields, L.J. Yu, M. Amiali, and M.O. Ngadi Quality, Safety, and Shelf Life Improvement in Fruit Juice by Pulsed Electric Fields, Özlem Tokusoglu, Isabella Odriozola, and Olga Martin Improving Liquid Egg Quality by Pulse Electrical Field Processing, Özlem Tokusoglu, Gustavo Barbosa-Cánovas, and Howard Zhang PEF Systems for Industrial Food Processing and Related Applications, Michael A. Kempkes and Özlem Tokusoglu Index
Synopsis
Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations . Improving Food Quality with Novel Food Processing Technologies details novel processing technologies including high pressure processing (HPP) and pulsed electrical fields (PEFs) that can improve the quality of food from functionality, chemistry/microbiology, bioactive quantity, and shelf-life standpoints. The authors discuss how to improve food functionality with high hydrostatic pressure (HHP) and PEFs. They focus on improving the quality and retaining bioactive constituents of fruits and vegetables and improving the quality of dairy, egg, meat, and seafood products with HHP. Broad in scope, the book also reviews the modeling and simulations of HHP inactivation of microorganisms and the relative effects of HHP processing on food allergies and intolerances. It then discusses improving food functionality with PEF processes in dairy and egg products, fruit juices, and wine. A chapter attending to industrial applications of HHP and PEF systems and potential commercial quality and shelf life of food products concludes this discussion. During the past decade, novel processing technologies including HHP, ultrasound, PEF, and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. Successful research and identification of economic benefits, including energy and water conservation as well as demonstrated safety and fresh-like quality attributes will improve consumer perception of nonthermal technologies and result in further development by the food industry around the world. In an in-depth exploration of these novel technologies, the book gives you the skills for product development and improvement.
LC Classification Number
TP373.6.I524 2014
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