Processing Foods: Quality Optimization and Process Assessment, 1st Edition (Hardback) book cover

Processing Foods

Quality Optimization and Process Assessment, 1st Edition

Edited by Fernanda A. R. Oliveira, Jorge C. Oliveira

CRC Press

440 pages

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Hardback: 9780849379055
pub: 1999-02-25
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Description

Processing Foods: Quality Optimization and Process Assessment provides a large body of updated information - helping researchers and industrialists make use of new concepts, technologies and approaches that are at the heart of modern food research. It will be a useful tool in the interweaving of scientific and technological information that the multidisciplinarity of food processing and preservation requires.

The book concerns conventional and emerging technologies - reviewing relevant chemical, physical and microbiological changes in food - occurring during processing. It discusses methods to monitor and assess such changes with a view to product optimization. Chapters include reviews of different subjects and specific studies that clarify the issues and their potential applications. The topics are divided into five sections: thermal processing, freezing, drying, high pressure processing and minimal and combined processes.

Table of Contents

Process Optimization and Minimal Processing of Foods: an International Collaborative Approach in the Framework of the EU Copernicus Programme - F.A.R. Oliveira, I.B.M. Lino and J.C. Oliveira

Enzymic Time Temperature Integrators for the Quantification of Thermal Processes in Terms of Food Safety - A. Van Loey, T. Haentjens, C. Smout and M.E. Hendrickx

Possibilities and Limitations of Computational Fluid Dynamics for Thermal Food Process Optimization - P. Verboven, N. Scheerlinck, J. Baerdemaeker and B.M. Nicolai

Methodologies to Optimize Thermal Processing Conditions: an Overview - I.M.L.M. Ávila and C.L.M. Silva

Microbial and Quality Assessment in Thermal Processing - A. Martínez, C. Rodrigo, P.S. Fernandez, M.J. Ocio, F. Rodrigo and M. Rodrigo

Minimal Processing of Foods With Electric Heating Methods - T. Ohlsson

Application of the Concepts of Biomaterials Science to the Quality Optimization of Frozen Foods - J.C. Oliveira, P.M. Pereira, J.M. Frias, I.B. Cruz, and W.M. MacInnes

The Influence of Freezing and Frozen Storage Time on Structural and Other Changes in Plant Tissue - T. Sáray, K. Horti, E. Zackel and A. Koncz

Intensification of Freezing - S. Ditchev and P. Richardson

Developments in Fish-freezing in Europe With Emphasis on Cryoprotectants - T.R. Gormley

Advantages in Osmotic Dehydration - H.N. Lazarides, P. Fito, A. Chiralt, V. Gekas and A. Lenart

Rehydration of Dried Plant Tissues: Basic Concepts and Mathematical Modeling - F.A.R. Oliveira and L. Ilincanu

Recent Advances in the Drying of Apples Under Variable Process Conditions - D. Piotrowski and A. Lenart

Process Assessment of High Pressure Processing of Foods: an Overview - D. Knorr

A Comparison Between Pressure and Temperature Effects on Food Constituents - K. Heremans, F. Meersman, P. Rubens, L. Smeller, J. Snauwaert and G. Vermeulen

High Pressure Treatment of Fruit, Meat and Cheese Products: Equipment, Methods and Results - M. Fonberg-Broczeck, J. Arabas, E. Kostrzewa, A. Reps, J. Szczawinski, J. Szczepek, B. Windyga and S. Porowski

Combined High Pressure/Temperature Treatments for Quality Improvement of Fruit - Derived Products - M.P. Cano, A. Hernández and B. De Ancos

Influence of Culturing Conditions on the Pressure Sensitivity of Escherichia coli - C. Scherck, G. Van Almisck and Horst Ludwig

Quality and Safety Aspects of Novel Minimal Processing Technologies - L. Gorris and B. Tauscher

Vacuum Impregnation: a Tool in Minimally Processing Foods - A. Chiralt, P. Fito, A. Andrés, J. M. Barat, J. Martínez-Monzó and N. Martínez-Navarrete

Edible and Biodegradable Polymeric Materials for Food Packaging or Coating - I. Arvanitoyannis and L. Gorris

The Role of Ionizing Radiation in Minimal Processing or Pre-cut Vegetables with Particular Reference to the Control of Listeria monocytogenes - J. Farkas, L. Mészáros C. Mohácsi-Farkas, T. Sáray and E. Andrássy

Development of Perforation-mediated Modified Atmosphere Packaging for Fresh-cut Vegetables - S. Fonseca, F.A.R. Oliveira, J. Brecht and K.V. Chau

About the Authors/Editors

Oliveira\, Fernanda A. R.; Oliveira\, Jorge C.

About the Series

Food Engineering & Manufacturing

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Subject Categories

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