Emerging technologies for food processing

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Bibliographic Information

Emerging technologies for food processing

edited by Da-Wen Sun

Elsevier Academic Press, c2005

Available at  / 6 libraries

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Includes bibliographical references and index

Description and Table of Contents

Description

Emerging Technologies for Food Processing presents a comprehensive review of innovations in food processing, stresses topics vital to the food industry today, and pinpoints the trends in future research and development. This volume contains 27 chapters and is divided into six parts covering topics such as the latest advances in non-thermal processing, alternative technologies and strategies for thermal processing, the latest developments in food refrigeration, and current topics in minimal processing of vegetables, fruits, juices and cook-chill ready meals and modified atmosphere packaging for minimally processed foods.

Table of Contents

Part 1: High Pressure Processing Chapter 1: High Pressure Processing of Foods: An Overview Chapter 2: High-pressure Processing of Salads and Ready Meals Chapter 3: Microbiological Aspects of High-pressure Processing Part 2: Pulsed Electric Fields Processing Chapter 4: Overview of Pulsed Electric Field Processing for Food Chapter 5: Pulsed Electric Field Processing of Liquid Foods and Beverages Chapter 6: Effect of High Intensity Electric Field Pulses on Solid Foods Chapter 7: Enzymatic Inactivation by Pulsed Electric Fields Chapter 8: Food Safety Aspects of Pulsed Electric Fields Part 3: Other Non-thermal Processing Techniques Chapter 9: Developments in Osmotic Dehydration Chapter 10: Athermal Membrane Processes for the Concentration of Liquid Foods and Natural Colours Chapter 11: High Intensity Pulsed Light Technology Chapter 12: Non-thermal Processing By Radio Frequency Electric Fields Chapter 13: Application of Ultrasound Chapter 14: Irradiation of Foods Chapter 15: New Chemical and Biochemical Hurdles Part 4: Alternative Thermal Processing Chapter 16: Recent Developments in Microwave Heating Chapter 17: Radio-Frequency Processing Chapter 18: Ohmic Heating Chapter 19: Combined Microwave Vacuuum-drying Chapter 20: New Hybrid Drying Technologies Chapter 21: Monitoring Thermal Processes by NMR Technology Part 5: Innovations in Food Refrigeration Chapter 22: Vacuum Cooling of Foods Chapter 23: Ultrasonic Assistance of Food Freezing Chapter 24: High-Pressure Freezing Chapter 25: Controlling the Freezing Process with Antifreeze Proteins Part 6: Minimal Processing Chapter 26: Minimal Fresh Processing of Vegetables, Fruits and Juices Chapter 27: Minimal Processing of Ready Meals Chapter 28: Modified Atmosphere Packaging for Minimally Processed Foods Index

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