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141222 ||| eng |
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|a 9780124114791
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|a 9780124104815
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|a 9780124114791
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|a 0124114792
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|a 0124104819
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|a Sun, Da-Wen
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| 245 |
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|a Emerging technologies for food processing
|h [electronic resource]
|h Elektronische Ressource
|c edited by Da-Wen Sun
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| 250 |
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|a 2nd ed
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| 260 |
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|a London
|b Academic Press
|c 2014, 2014
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| 300 |
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|a online resource (653 p.)
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|a 2.2 IMPORTANCE OF SALADS AND READY MEALS2.3 PRESSURE EFFECTS ON MICROORGANISMS; 2.4 THE EFFECTS OF PRESSURE ON ENZYME ACTIVITY; 2.5 THE EFFECTS OF PRESSURE ON COLOR; 2.6 THE EFFECTS OF PRESSURE ON TEXTURE; 2.7 THE EFFECTS OF PRESSURE ON NUTRIENTS; 2.8 CONCLUSIONS; References; Chapter 3 -- High-Pressure Processing of Meats and Seafood; 3.1 INTRODUCTION; 3.2 HPP EFFECT ON THE TEXTURE AND WATER RETENTION OF MEAT AND SEAFOOD; 3.3 THE EFFECT OF HPP ON SENSORY QUALITY; 3.4 THE CHEMICAL SAFETY OF PRESSURE-TREATED MEAT PRODUCTS; 3.5 PRESSURE-ASSISTED PROCESSES APPLIED TO MEAT AND SEAFOOD
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|a 8.1 INTRODUCTION8.2 PRINCIPLE AND ANALYSIS OF CELL DISINTEGRATION BY PEF; 8.3 EFFECTS ON SOLID FOODS; 8.4 EQUIPMENT AND ENERGY REQUIREMENTS; 8.5 CONCLUSIONS; References; Chapter 9 -- Enzymatic Inactivation by Pulsed Electric Fields; 9.1 INTRODUCTION; 9.2 MECHANISM OF ENZYME INACTIVATION BY PEF; 9.3 FACTORS AFFECTING ENZYME INACTIVATION BY PEF; 9.4 EFFECTS OF PEF ON SPECIFIC ENZYMES; 9.5 MODELING ENZYMATIC INACTIVATION BY PEF; 9.6 ENZYME INACTIVATION BY COMBINING PEF WITH OTHER HURDLES; 9.7 ENZYME ACTIVITY DURING STORAGE OF PEF PROCESSED FOODS; 9.8 CONCLUSIONS; NOMENCLATURE; Acknowledgments
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|a References
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|a 6.3 MECHANISMS OF ACTION6.4 PEF TREATMENT SYSTEM; 6.5 MAIN PROCESSING PARAMETERS; 6.6 APPLICATIONS; 6.7 CONCLUSIONS; NOMENCLATURE; References; Chapter 7 -- Pulsed Electric Field Processing of Liquid Foods and Beverages; 7.1 INTRODUCTION; 7.2 PEF TECHNOLOGY; 7.3 MECHANISMS OF MICROBIAL INACTIVATION; 7.4 EQUIPMENT; 7.5 PEF TREATMENT VARIABLES; 7.6 TARGET DIFFERENCES; 7.7 PEF-BASED NONTHERMAL HURDLE STRATEGIES; 7.8 SPECIFIC RESULTS ON LIQUID FOODS; 7.9 PROCESS MODELS; 7.10 CONCLUSIONS; NOMENCLATURE; References; Chapter 8 -- Effect of High-Intensity Electric Field Pulses on Solid Foods
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|a An Overview; 1.1 INTRODUCTION; 1.2 PRINCIPLES OF HP PROCESSING; 1.3 USE OF HP TO IMPROVE FOOD SAFETY AND STABILITY; 1.4 EFFECTS OF HP ON FOOD QUALITY; 1.5 OTHER APPLICATIONS OF HP; 1.6 MODELING HP PROCESSES; 1.7 OUTLOOK FOR HP PROCESSING OF FOOD; 1.8 CONCLUSIONS; References; Chapter 2 -- High-Pressure Processing of Salads and Ready Meals; 2.1 INTRODUCTION
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|a 3.6 CONCLUSIONSReferences; Chapter 4 -- High-Pressure Processing of Fruits and Fruit Products; 4.1 INTRODUCTION; 4.2 PHYSICOCHEMICAL PARAMETERS; 4.3 COLOR; 4.4 TEXTURE; 4.5 FLAVOR; 4.6 VITAMINS; 4.7 MICROORGANISMS; 4.8 CONCLUSIONS; References; Chapter 5 -- Microbiological Aspects of High-Pressure Processing; 5.1 INTRODUCTION; 5.2 EFFECTS OF HIGH PRESSURE; 5.3 FACTORS AFFECTING THE EFFECTIVENESS OF TREATMENT; 5.4 CONCLUSIONS; References; SECTION II -- PULSED ELECTRIC FIELDS PROCESSING; Chapter 6 -- Overview of Pulsed Electric Fields Processing for Food; 6.1 INTRODUCTION; 6.2 HISTORICAL BACKGROUND
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| 653 |
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|a Aliments -- Traitement -- Innovations
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| 653 |
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|a Food industry and trade / Technological innovations
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| 653 |
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|a Food processing machinery / Technological innovations / local
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| 653 |
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|a Food industry and trade -- Technological innovations
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| 653 |
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|a TECHNOLOGY & ENGINEERING / Food Science / bisacsh
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| 653 |
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|a Food science
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| 653 |
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|a Food industry and trade / Equipment and supplies / Technological innovations / local
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| 041 |
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|a eng
|2 ISO 639-2
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| 989 |
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|b ESD
|a Elsevier ScienceDirect eBooks
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| 490 |
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|a Food Science and Technology
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| 500 |
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|a Description based upon print version of record
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|u http://www.sciencedirect.com/science/book/9780124114791
|x Verlag
|3 Volltext
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|a 664
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|a The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive resea
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