| Description |
xiv, 692 pages : illustrations ; 26 cm |
| Series |
Food science and technology ; 141 |
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Food science and technology (CRC Press) ; 141
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| Contents |
Front cover; Preface; Contents; Contributors; Chapter 1. Present Status and the Future of PEF Technology; Chapter 2. Microbial Inactivation by Pulsed Electric Fields; Chapter 3. Inactivation Kinetics of Microorganisms by Pulsed Electric Fields; Chapter 4. Does High-Intensity Pulsed Electric Fields Induce Changes in Enzymatic Activity, Protein Conformation, and Vitamin and Flavor Stability?; Chapter 5. Pulsed Electric Field-Assisted Extraction of Juice from Food Plants; Chapter 6. Application of PEF on Orange Juice Products; Chapter 7. PEF-A Food Industry's View |
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Chapter 8. Fundamentals and Applications of High Pressure Processing to FoodsChapter 9. Thermodynamic Aspects of High Hydrostatic Pressure Food Processing; Chapter 10. High-Pressure-Assisted Heatin as a Method for Sterilizing Foods; Chapter 11. Freezing and Thawing of Foods Under Pressure; Chapter 12. Starch and Other Polysaccharides Under High Pressure; Chapter 13. Advances in Use of High Pressure to Processing and Preservation of Plant Foods; Chapter 14. High-Pressure Applications on Myosystems; Chapter 15. High-Pressure Processing of Milk and Dairy and Egg Products |
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Chapter 16. Commercial High-Pressure EquipmentChapter 17. Food Irradiation-An Emerging Technology; Chapter 18. Ultraviolet Light and Food Preservation; Chapter 19. Microbial Inactivation by Ultrasound; Chapter 20. Use of Magnetic Fields as a Nonthermal Technology; Chapter 21. Nonthermal Technologies in Combination with Other Preservation Factors; Chapter 22. Sous Vide/Freezing Technology for Ready Meals; Chapter 23. Advances in Ohmic Heating and Moderate Electric Field (MEF) Processing; Chapter 24. Radio-Frequency Heating in Food Processing |
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Chapter 25. Current State of Microwave Applications to Food ProcessingChapter 26. Supercritical Fluid Extraction: An Alternative to Isolating Natural Food Preservatives; Chapter 27. Modeling Systems and Impact on Food Microbiology; Chapter 28. Predictive Microbiology and Role in Food Safety Systems; Chapter 29. Experimental Protocols for Modeling the Response of Microbial Populations Exposed to Emerging Technologies: Some Points of Concern; Chapter 30. Application of Artificial Intelligence to Predictive Microbiology; Chapter 31. Growth/No-Growth Interface Modeling and Emerging Technologies |
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Chapter 32. Calcuating Microbial Inactivation During Heat Treatments Without D and Z ValuesChapter 33. Safety and Quality in the Food Industry; Index; Back cover |
| Summary |
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 d |
| Notes |
This book is based on the EMERTEC Conference, which was held in Madrid, Spain |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Food industry and trade -- Technological innovations -- Congresses.
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Food Microbiology.
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Food Technology.
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Food Handling.
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Food Contamination -- prevention & control.
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| Genre/Form |
Conference papers and proceedings.
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e-book [online only]
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Congress.
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Conference papers and proceedings.
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| Author |
Barbosa-Cánovas, Gustavo V.
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Tapia, María S.
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Cano, M. Pilar.
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| LC no. |
2005295080 |
| ISBN |
082475333X |
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