Innovations in Food Processing: 1st Edition (Hardback) book cover

Innovations in Food Processing

1st Edition

Edited by Grahame W. Gould

CRC Press

282 pages

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Hardback: 9781566767828
pub: 2000-06-07
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Description

The food world has a number of options available to make the food industry more diverse, competitive, and efficient. Innovations in Food Processing investigates some of these options, alternative technologies, and strategies for properly addressing new challenges facing the food industry. It also provides specific examples on how these alternatives can be utilized in specific food products.

This book presents a comprehensive review of new technologies to preserve foods, especially those based on nonthermal techniques. It covers a wide range of methods, including high pressure, pulsed electric fields, and hurdle technologies. Other chapters include information about the trends in emerging technologies over the past 40 years and predictive models that describe microbial growth. Expert contributors present thorough research results and critical reviews of each covered technology. The innovative approaches presented in Innovations in Food Processing will result in sound alternatives for addressing the ever-increasing demand for quality foods at a reasonable cost.

Table of Contents

Emerging Technologies in Food Preservation and Processing in the Last 40 Years, G. W. Gould

Process Aspects of the High-Pressure Treatment of Food Systems, D. Knorr

Modeling Water Absorption and Cooking Times of Black Beans (Phaseolus vulgaris) Treated with High Hydrostatic Pressure, E. Sangronis, A. Ibarz, G. V. Barbosa-Canovas, and B. G. Swanson

High Hydrostatic Pressure Inactivation of Selected Pectolytic Enzymes, A. Ibarz, E. Sangronis, C. González, G. V. Barbosa-Cánovas, and B. G. Swanson

Viscoelastic Properties of Egg Gels Formed with High Hydrostatic Pressure, A. Ibarz, E. Sangronis, L. Ma, G. V. Barbosa-Cánovas, and B. G. Swanson

Browning of Apple Slices Treated with High Hydrostatic Pressure, A. Ibarz, E. Sangronis, G. V. Barbosa-Cánovas, and B. G. Swanson

Evolution of Polyphenoloxidase (PPO) Activity in Apple Slices Treated with High Hydrostatic Pressure, A. Ibarz, E. Sangronis, G. V. Barbosa-Cánovas, and B. G. Swanson

The Role of Pressure and Time on the Asymptotic Modulus of Alaska Pollock and Pacific Whiting Surimi Gels, J. Varith, G. V. Barbosa-Cánovas, and B. G. Swanson

The Influence of Temperature on Functional Properties of High Hydrostatic Pressure Surimi Gels, J. Varith, G. V. Barbosa-Cánovas, and B. G. Swanson

Minimally Processed Fruits Using Hurdle Technology, J. Welti-Chanes, S. M. Alzamora, A. López-Malo, and M. S. Tapia

Minimal Processing of Foods with Thermal Methods, T. Ohlsson

Blanching of Fruits and Vegetables Using Microwaves, L. Dorantes-Alvarez, G. V. Barbosa-Cánovas, and G. Gutíerrez-López

Modeling and Simulating Microbial Survival in Foods Subjected to a Combination of Preservation Methods, M. Peleg

Textural and Structural Changes in Apples Processed by Combined Methods, A. Monsalve-González, G. V. Barbosa-Cánovas, B. G. Swanson, and R. P. Cavalieri

Packaging and Shelf-Life Study of Apple Slices Preserved by Combined Methods Technology, E. H. Ren and G. V. Barbosa-Cánovas

Browning of Apple Slices Treated with Polysaccharide Films, N. Bráncoli, T. Boylston, and G. V. Barbosa-Cánovas

Effect of Polysaccharide Film on Ethylene Production and Enzymatic Browning of Apple Slices, N. Bráncoli and G. V. Barbosa-Cánovas

Quality Changes During Refrigerated Storage of Packaged Apple Slices Treated with Polysaccharide Films, N. Bráncoli and G. V. Barbosa-Cánovas

About the Series

Food Preservation Technology

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Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science