Emerging technologies for food processing
著者
書誌事項
Emerging technologies for food processing
Elsevier Academic Press, c2005
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
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.
目次
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
「Nielsen BookData」 より
