1st Edition

Innovation in Food Engineering New Techniques and Products

Edited By Maria Laura Passos, Claudio P. Ribeiro Copyright 2010
    747 Pages 174 B/W Illustrations
    by CRC Press

    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.

    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



    Maria Laura Passos, Claudio P. Ribeiro