Buch, Englisch, 720 Seiten, Format (B × H): 183 mm x 260 mm, Gewicht: 1526 g
Reihe: Food Science and Technology
Buch, Englisch, 720 Seiten, Format (B × H): 183 mm x 260 mm, Gewicht: 1526 g
Reihe: Food Science and Technology
ISBN: 978-0-8247-5333-7
Verlag: Routledge
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.
Zielgruppe
Professional
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Present Status and the Future of PEF. Microbial Inactivation by Pulsed Electric Fields. Inactivation Kinetics of Microorganisms by Pulsed Electric Fields. Do High Intensity Pulsed Electric Fields Induce Changes in Enzymatic Activity, Protein Conformation, and Vitamin and Flavor Stability? Pulsed Electric Fields Assisted Extraction of Juice from Food Plants. Application of PEF on Orange Juice Products. Pulsed Electric Fields: The Food Industry's View. Fundamentals and Applications of High Pressure Processing to Foods. Thermodynamic Aspects of High Hydrostatic Pressure Food Processing. High Pressure-Assisted Heating as a Method for Sterilizing Foods. High Pressure-Assisted Freezing and Thawing of Foods. Starch and Other Polysaccharides under High Pressure. Advances in Use of High Pressure to Processing and Preservation of Plant Foods. High Pressure Applications on Myosystems. High Pressure Processing of Dairy and Egg Products. Commercial High Pressure Equipment. Food Irradiation: An Emerging Technology. Ultraviolet Light and Food Preservation. Microbial Inactivation by Ultrasound. Use of Magnetic Fields as a Nonthermal Technology. Nonthermal Technologies in Combination with Other Preservation Factors. Sous Vide/Freezing Technology for Ready-Meals. Advances in Ohmic Heating and Moderate Electric Field (MEF) Processing. Radio Frequency Heating in Food Processing. Supercritical Fluid Extraction: An Alternative to Isolating Natural Food Preservatives. Modeling Systems and Impact on Food Microbiology. Predictive Microbiology and Role in Food Safety Systems. Experimental Protocols for Modeling the Response of Microbial Populations Exposed to Emerging Technologies: Some Points of Concern. Application of Artificial Intelligence to Predictive Microbiology. Growth/No Growth Interface Modeling and Emerging Technologies. Calculating Microbial Inactivation During Heat Treatments without D and Z Values. Safety and Quality in the Food Industry.
