Emerging Technologies for Food Processing

Description

Emerging Technologies for Food Processing

Publisher: Academic Press
Number Of Pages: 792
Publication Date: 2005-10-03
Sales Rank: 1615267
ISBN / ASIN: 0126767572
EAN: 9780126767575
Binding: Hardcover
Manufacturer: Academic Press
Studio: Academic Press

Emerging Technologies for Food Processing presents a comprehensive review of innovations in food processing, stresses topics vital to the food industry today, and pinpoints the trends in future research and development. This volume contains 27 chapters and is divided into six parts covering topics such as the latest advances in non-thermal processing, alternative technologies and strategies for thermal processing, the latest developments in food refrigeration, and current topics in minimal processing of vegetables, fruits, juices and cook-chill ready meals and modified atmosphere packaging for minimally processed foods.

* Each chapter is written by international experts presenting thorough research results and critical reviews
* Includes a comprehensive list of recently published literature
* Covers topics such as high pressure, pulsed electric fields, recent developments in microwave heating, and vacuum cooling

Table of Contents
1 High pressure processing of foods : an overview 3
2 High-pressure processing of salads and ready meals 33
3 Microbiological aspects of high-pressure processing 47
4 Overview of pulsed electric field processing for food 69
5 Pulsed electric field processing of liquid foods and beverages 99
6 Effect of high intensity electric field pulses on solid foods 141
7 Enzymatic inactivation by pulsed electric fields 155
8 Food safety aspects of pulsed electric fields 183
9 Developments in osmotic dehydration 221
10 Athermal membrane processes for the concentration of liquid foods and natural colours 251
11 High intensity pulsed light technology 279
12 Non-thermal processing by radio frequency electric fields 307
13 Application of ultrasound 323
14 Irradiation of foods 353
15 New chemical and biochemical hurdles 387
16 Recent developments in microwave heating 419
17 Radio-frequency processing 445
18 Ohmic heating 469
19 Combined microwave vacuum-drying 507
20 New hybrid drying technologies 535
21 Monitoring thermal processes by NMR technology 553
22 Vacuum cooling of foods 579
23 Ultrasonic assistance of food freezing 603
24 High-pressure freezing 627
25 Controlling the freezing process with antifreeze proteins 653
26 Minimal fresh processing of vegetables, fruits and juices 677
27 Minimal processing of ready meals 717
28 Modified atmosphere packaging for minimally processed foods 733

Folder with pdf chapters in rar archive
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Missing front pages (see: http://www.amazon.com/exec/obidos/ASIN/0126767572/ref=nosim/porfessionalp5-20) and TOC (see Description)

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