Improving food quality with novel food processing technologies / edited by Ozlem Tokusoglu, Barry G. Swanson.

Format:

Book

Contributor:

Tokuşoǧlu, Özlem, editor.

Swanson, Barry Grant, 1944- editor.

Language:

English

Subjects (All):

Food industry and trade--Sanitation.

Food industry and trade.

Processed foods.

Food--Preservation.

Food.

Physical Description:

1 online resource (476 p.)

Edition:

1st ed.

Place of Publication:

Boca Raton : CRC Press, [2015]

Language Note:

English

Summary:

Improving food quality, specifically properties such as rheological, physicochemical, and sensorial aspects, is always a goal of food and beverage manufacturers. During the past decade, novel processing technologies including high hydrostatic pressure (HHP), ultrasound, pulse electric field (PEF), and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. This book addresses maintaining and improving food quality through the use of these novel food processing technologies-- Provided by publisher.

Contents:

Front Cover; Contents; Editors; Contributors; Chapter 1: Introduction to Improving Food Quality by Novel Food Processing; Chapter 2: High-Pressure Processing of Bioactive Components of Foods; Chapter 3: High-Pressure Processing for Improved Dairy Food Quality; Chapter 4: Improving Quality of Agrofood Products by High-Pressure Processing; Chapter 5: High-Pressure Processing for Freshness, Shelf-Life Quality of Meat Products and Value-Added Meat Products; Chapter 6: Quality of High-Pressure Processed Pastes and Purees; Chapter 7: Fruit Juice Quality Enhancement by High-Pressure Technology

Chapter 8: Mild High-Pressure Treatments as an Alternative to Conventional Thermal Blanching : A Case Study on Pepper FruitsChapter 9: High-Pressure Processing for Improving Digestibility of Cooked Sorghum Protein; Chapter 10: Modeling and Simulating of the High Hydrostatic Pressure Inactivation of Microorganisms in Foods; Chapter 11: Phytochemical Quality, Microbial Stability, and Bioactive Profiles of Berry-Type Fruits, Grape, and Grape By-Products with High-Pressure Processing; Chapter 12: Improving Quality and Shelf-Life of Table Eggs and Olives by High-Pressure Processing

Chapter 13: Applications of High Pressure as a Nonthermal Fermentation Control TechniqueChapter 14: Food Allergies : High-Pressure Processing Effects on Food Allergens and Allergenicity; Chapter 15: Effects of Pulsed Electric Field Processing on Microbial Quality, Enzymatic, and Physical Properties of Milk; Chapter 16: Modification of Cheese Quality Using Pulsed Electric Fields; Chapter 17: Quality, Safety, and Shelf-Life Improvement in Fruit Juices by Pulsed Electric Fields; Chapter 18: Improving Liquid Egg Quality by Pulsed Electrical Field Processing

Chapter 19: PEF Systems for Industrial Food Processing and Related ApplicationsBack Cover

Notes:

Description based upon print version of record.

Includes bibliographical references at the end of each chapters.

Description based on print version record.

ISBN:

9781040219188

1040219187

9780429185410

0429185413

9781466507241

1466507241

OCLC:

895661602