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 demonstrates the successful application of PEF technology to products such as fruit juices, eggs, and milk. It also studies factors affecting the PEF resistance of microorganisms, analyzes methods in predictive microbiology and its impact on food safety systems, and examines advances in the use of freezing technologies, ultraviolet light, supercritical fluid extraction, and commercial high-pressure equipment.
Present Status and the Future of PEF Technology,
G.V. Barbosa-Canovas and D. Sepulveda
Microbial Inactivation by Pulsed Electric Fields, R.
Pagan, S. Condon, and J. Raso
Inactivation Kinetics of Microorganisms by Pulsed Electric
Fields, M. Rodrigo, A. Martinez, and D. Rodrigo
Does High-Intensity Pulsed Electric Fields Induce Changes
In Enzymatic Activity, Protein Conformation, and Vitamin
and Flavor Stability?, O. Martin-Belloso, S. Bendicho,
P. Elez-Martinez, and G. V. Barbosa-Canovas
Pulsed Electric Field-Assisted Extraction of Juice from
Food Plants, E. Vorobiev, A. Baset Jemai, H.
Bouzrara, N. Lebovka, and M. Bazhal
Application of PEF on Orange Juice Products, D. Rodrigo, F.
Sampedro, A. Martinez, M. Rodrigo, and G.V. Barbosa-
PEF-A Food Industry's View, H. Lelieveld
Fundamentals and Applications of High Pressure
Processing to Foods, J. Welti-Chanes, A. Lopez-Malo, E.
Palou, D. Bermudez, J.A. Guerrero-Beltran, and G.V.
Thermodynamic Aspects of High Hydrostatic Pressure
Food Processing, G. V. Barbosa-Canovas and J.
High-Pressure-Assisted Heating as a Method for Sterilizing
Foods, V.Heinz and D. Knorr
Freezing and Thawing of Foods Under Pressure, P.D. Sanz
Starch and Other Polysaccharides Under High Pressure,
F. Ferna´ndez-Martin, G. Tabilo-Munizaga,
and G. V. Barbosa-Canovas
Advances in Use of High Pressure to Processing and
Preservation of Plant Foods, M. Pilar Cano and B. de
High-Pressure Applications on Myosystems, P. Montero
and M. Gomez-Guillen
High-Pressure Processing of Milk and Dairy and Egg
Products, B. Guamis, R. Pla, A.J. Trujillo, M. Capellas, R.
Gervilla, J. Saldo, and J. Yuste
Commercial High-Pressure Equipment, J. Hjelmqwist
Food Irradiation-An Emerging Technology, J. H. Moy
Ultraviolet Light and Food Preservation, A. Lopez-Malo
and E. Palou
Microbial Inactivation by Ultrasound, S. Condon,
J. Raso, and R. Pagan
Use of Magnetic Fields as a Nonthermal Technology,
G. V. Barbosa-Canovas, B. G. Swanson,
M. Fernanda San Martin G., and F. Harte
Nonthermal Technologies in Combination with Other
Preservation Factors, J. Raso, R. Pagan, and
Sous Vide/Freezing Technology for Ready Meals, F.S.
Tansey and T.R. Gormley
Advances in Ohmic Heating and Moderate Electric Field
(MEF) Processing, S. K. Sastry
Radio-Frequency Heating in Food Processing, J. Tang,
Y. Wang, and T.V. Chow Ting Chan
Current State of Microwave Applications to Food
Processing, P. Fito, A. Chiralt, and M. Eugenia Martin
Supercritical Fluid Extraction: An Alternative to Isolating
Natural Food Preservatives, G. Reglero, F. Javier
Senorans, and E. Ibanez
Modeling Systems and Impact on Food Microbiology, G.
Betts and L. Everis
Predictive Microbiology and Role in Food Safety Systems,
A. Martinez, M. Rodrigo, D. Rodrigo, P. Ruiz, A. Martinez, and
Ma. Jose´ Ocio
Experimental Protocols for Modeling the Response of
Microbial Populations Exposed to Emerging Technologies:
Some Points of Concern, S. M. Alzamora, S.
Guerrero, P. E. Viollaz, and J. Welti-Chanes
Application of Artiocial Intelligence to Predictive Microbiology, R. M. Garcia-Gimeno, C. Hervas-
Martinez, and G. Zurera-Cosano
Growth/No-Growth Interface Modeling and Emerging
Technologies, E. Palou and A. Lopez-Malo
Calculating Microbial Inactivation During Heat Treatments
Without D and Z Values, M. Peleg
Safety and Quality in the Food Industry, M. S. Tapia, I.
Arispe, and A. Martinez