1st Edition

Novel Food Processing Technologies

    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-
    Canovas
    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.
    Barbosa-Canovas
    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
    Ancos
    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
    Index

    Biography

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