Novel Food Processing Technologies: 1st Edition (Hardback) book cover

Novel Food Processing Technologies

1st Edition

Edited by Gustavo V. Barbosa-Canovas, Maria S. Tapia, M. Pilar Cano

CRC Press

720 pages

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Hardback: 9780824753337
pub: 2004-11-30
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pub: 2004-11-30
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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.

Table of Contents

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.

J. Rodriguez

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

S. Condon

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


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Food Science and Technology

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