Passos / Ribeiro Innovation in Food Engineering

New Techniques and Products
Erscheinungsjahr 2010
ISBN: 978-1-4200-8607-2
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 747 Seiten

Reihe: Contemporary Food Engineering

Consumer-driven products have kept the food industry at the forefront of technological innovations. For example, the redefinition of the once accepted compromise between convenience and quality is just one of the current issues driving the development of new products. An overview of a range of solutions for these challenges, Innovation in Food Engineering: New Techniques and Products addresses not only new or alternative technologies but also new products, materials, and additives that have emerged as a response to current and emerging issues faced by the food industry.

This book provides a comprehensive overview of modern processing technologies and their use to develop new or improved food products and ingredients that meet consumers increased demands for quality and safety. Each chapter in the Innovative Techniques section begins with a critical review of the fundamentals of the new or modified technique, its advantages, and relevant results. They include a description of the actual industrial scenario where the technique can be applied, emphasizing benefits and economical relevance of this sector. The chapters in the New Materials, Products, and Additives section identify the potential of the new or modified product, discuss its production route, and compare it with traditional alternatives.

While there are many books available on both topics, this is one of the first to cover processing technologies and their use to produce new and improved food products. Written by internationally recognized experts and pioneers and comprehensive in scope, the text highlights promising techniques and remaining challenges. In the constantly changing global marketplace, keeping up with new developments is important—keeping ahead of them is essential. This book keeps you up to date on the latest technology and paves the way for future developments.

Zielgruppe

Food product developers and food processing engineers. Quality control and safety managers in food processing and food manufacturing operations. USDA and FDA regulatory personnel.

Autoren/Hrsg.

Passos, Maria Laura

Ribeiro, Claudio P.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Innovative Techniques

Opportunities and Challenges in Nonthermal Processing of
Foods, N.K. Rastogi

Trends in Breadmaking: Low and
Subzero, C.M. Rosell

Biotechnological Tools to Produce Natural Flavors and Methods
to Authenticate Their Origin, E.
Brenna, G. Fronza, C. Fuganti, F.G. Gatti, and S. Serra
Application of Solid-State Fermentation to Food
Industry, M.A. Longo and M.Á.
Sanromán

Membrane Processing for the Recovery of Bioactive
Compounds in Agro-Industries, S.
Velizarov and J.G. Crespo

Recent Advances in Fruit-Juice Concentration
Technology, C.P. Ribeiro Jr., P.L.C. Lage, and
C. P. Borges

Encapsulation Technologies for Modifying Food
Performance, M. Inês Ré,
M.H.A. Santana, and M.A. d’Ávila

Perspectives of Fluidized Bed Coating in the Food
Industry, F. Depypere, J.G. Pieters, and
K. Dewettinck

Spray Drying and Its Application in Food Processing, H.L.
Xin and A.S. Mujumdar

Superheated-Steam Drying Applied in Food Engineering,
S. Prachayawarakorn and S. Soponronnarit

Drying of Tropical Fruit Pulps: An Alternative
Spouted-Bed Process, M. de Fátima
Medeiros, J.S. Souza, O.L.S. Alsina, and S.C.S. Rocha

Application of Hybrid Technology Using Microwaves for
Drying and Extraction, U.S. Shivhare, V.
Orsat, and G.S. Vijaya Raghavan

Vacuum Frying Technology, L.P. Fan, M.
Zhang, and A.S. Mujumdar

Aseptic Packaging of Food—Basic Principles
and New Developments Concerning Decontamination Methods for
Packaging Materials, P. Muranyi, J. Wunderlich, and O. Franken

Controlled and Modified Atmosphere Packaging of Food
Products, D. O’Beirne

Latest Developments and Future Trends in Food
Packaging and Biopackaging, J.M. Lagaron and
A. López-Rubio

New Materials, Products, and Additives

Biodegradable Films Based on Biopolymers for Food
Industries, A.C. de Souza, C.
Ditchfield, and C.C. Tadini

Goat Milk Powder Production in Small
Agro-Cooperatives, U.K.L. Medeiros, M. de
Fátima Medeiros, and M.L. Passos

Meat Products as Functional Foods, J.
Fernández López and J.A.
Pérez Alvarez

Probiotics and Prebiotics in Fermented Dairy
Products, G. Vinderola, C. González de los
Reyes-Gavilán,
and J. Reinheimer

Uses of Whole Cereals and Cereal Components for the
Development of Functional Foods, D.
Charalampopoulos, S.S. Pandiella, and C. Webb

Advances in Development of Fat Replacers
and Low-Fat Products, J.R. Daniel

Biosurfactants as Emerging Additives in Food
Processing, D.M. Guimarães Freire, L. Vieira de
Araújo, F.
de Araujo Kronemberger, and M. Nitschke

Index