Emerging technologies for food processing
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 res...
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| Format: | eBook |
| Language: | English |
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London
Academic Press
2014, 2014
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| Edition: | 2nd ed |
| Series: | Food Science and Technology
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| Subjects: | |
| Online Access: | |
| Collection: | Elsevier ScienceDirect eBooks - Collection details see MPG.ReNa |
Table of Contents:
- 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
- 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
- References
- 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
- 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
- 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