Processing Effects on Safety and Quality of Foods: 1st Edition (Hardback) book cover

Processing Effects on Safety and Quality of Foods

1st Edition

Edited by Enrique Ortega-Rivas

CRC Press

594 pages | 114 B/W Illus.

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pub: 2009-10-08
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Description

Covers a Host of Groundbreaking Techniques

Thermal processing is known to effectively control microbial populations in food, but the procedure also has a downside―it can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality. Processing Effects on Safety and Quality of Foods delineates three decades of advances made in processing techniques that produce microbiologically safe foods, while maintaining their sensory and nutritive properties.

Addresses the Entire Food Processing Industry

With an international team of more than 35 renowned contributors, this book presents evaluation techniques that yield reliable estimations of microbiological, physicochemical, nutritive, and sensory characteristics. Each chapter discusses the processing effects of relevant technologies and includes the basics of microbial kinetics, sensory evaluation, and the perception of food quality.

A sampling of the techniques covered:

  • Hermetically sealed containers
  • Acrylamide formation
  • Dried foods
  • Irradiated foods
  • Pressure-assisted thermal processing
  • Pulsed electric field processing

Processing Effects on Safety and Quality of Foods addresses the entire food processing industry, including food modeling, optimization, and proper design of manufacturing plants. It is the first of its kind―a single, sound reference that explores all of the different aspects involved in evaluating processing effects in food safety and quality.

Table of Contents

INTRODUCTION: PROCESSING, SAFETY, AND QUALITY

Food Preservation Technologies, Enrique Ortega-Rivas

Overview of Food Safety, Joy G. Waite and Ahmed E. Yousef

Food Quality Perception, Russell S.J. Keast

EVALUATING THE SAFETY AND QUALITY OF FOODS

Models for Microorganism Inactivation: Application in Food Preservation Design, Stella M. Alzamora, Sandra N. Guerrero, Aurelio Aurelio López-Malo, Enrique Palou, Cielo D. Char, and Silvia Raffellini

Kinetics of Chemical Reactions and the Case of Monitoring Phenolic Compounds by High-Performance Liquid Chromatography Coupled with Mass Spectrometry, Erika Salas-Muñoz and Enrique Ortega-Rivas

Use of Survival Analysis Statistics in Analyzing the Quality of Foods from a Consumer’s Perspective, Guillermo Hough

EFFECTS OF SPECIFIC TECHNOLOGIES ON SAFETY AND QUALITY

Safety and Quality of Thermally Processed Foods in Hermetically Sealed Containers, Romeo T. Toledo

Alternative Heating Technologies, Marc Regier, Matthias Rother, and Heike P. Schuchmann

Acrylamide Formation and Reduction in Fried Potatoes, Franco Pedreschi

Safety and Quality Effects in Foods Stored under Modified Atmosphere Conditions, Juliana Morales-Castro and L. Araceli Ochoa-Martínez

Effects of Chilling and Freezing on Safety and Quality of Food Products, Liana Drummond and Da-Wen Sun

Drying and Dried Food Quality, Xiao Dong Chen

Safety and Quality of Irradiated Food, Eileen M. Stewart

Improving Food Safety and Quality by High-Pressure Processing, J. Antonio Torres, Pedro D. Sanz, Laura Otero, María Concepción Pérez Lamela, and Marleny D. Aranda Saldaña

Temperature Distribution and Chemical Reactions in Foods Treated by Pressure-Assisted Thermal Processing, J. Antonio Torres, Pedro D. Sanz, Laura Otero, María Concepción Pérez Lamela, and Marleny D. Aranda Saldaña

Food Quality and Safety Issues during Pulsed Electric Field Processing, Michael O. Ngadi, LiJuan Yu, Malek Amiali, and Enrique Ortega-Rivas

Solid–Liquid Separations in Food Processing: Relevant Aspects in Safety and Quality, Enrique Ortega-Rivas, Jocelyn Sagarnaga-Lopez, and Hugo O. Suarez-Martinez

INTEGRATIVE APPROACH: SAFETY AND QUALITY IN FOOD PLANT DESIGN

The SAFES Methodology: A New Approach for Real-Food Modeling, Optimization, and Process Design, Pedro Fito, Marc Le Maguer, José Miguel Aguilera, Luis Mayor, Lucía Seguí, Noelia Betoret, and Pedro José Fito

Development and Implementation of Food Safety Programs in the Food Industry, Sergio Nieto-Montenegro and Katherine L. Cason

Index

About the Editor

Enrique Ortega-Rivas, Ph.D., is a professor at the Autonomous University of Chihuahua in Mexico. He holds a Visiting Scientist appointment at Food Science Australia and a Visiting Lectureship at Monash University in Australia. Dr. Ortega-Rivas was named a Fulbright Scholar while an Adjunct Associate Professor at Washington State University. He also received National Researcher status – maximum recognition that the Mexican government bestows on those in academia based on research efforts and endeavors.

About the Series

Contemporary Food Engineering

Learn more…

Subject Categories

BISAC Subject Codes/Headings:
SOC004000
SOCIAL SCIENCE / Criminology
TEC012000
TECHNOLOGY & ENGINEERING / Food Science