Improving Food Quality with Novel Food Processing Technologies - Image 1

Price loading...

CRC Press Improving Food Quality with Novel Food Processing Technologies

Name: Improving Food Quality with Novel Food Processing Technologies
Brand: CRC Press

Juices & Smoothies

Price History & Forecast

No Price Data Available

Price history will appear here once data is collected from Amazon.

Price Distribution

No price data available for histogram

Description

Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations . Improving Food Quality with Novel Food Processing Technologies details novel processing technologies including high pressure processing (HPP) and pulsed electrical fields (PEFs) that can improve the quality of food from functionality, chemistry/microbiology, bioactive quantity, and shelf-life standpoints. The authors discuss how to improve food functionality with high hydrostatic pressure (HHP) and PEFs. They focus on improving the quality and retaining bioactive constituents of fruits and vegetables and improving the quality of dairy, egg, meat, and seafood products with HHP. Broad in scope, the book also reviews the modeling and simulations of HHP inactivation of microorganisms and the relative effects of HHP processing on food allergies and intolerances. It then discusses improving food functionality with PEF processes in dairy and egg products, fruit juices, and wine. A chapter attending to industrial applications of HHP and PEF systems and potential commercial quality and shelf life of food products concludes this discussion. During the past decade, novel processing technologies including HHP, ultrasound, PEF, and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. Successful research and identification of economic benefits, including energy and water conservation as well as demonstrated safety and fresh-like quality attributes will improve consumer perception of nonthermal technologies and result in further development by the food industry around the world. In an in-depth exploration of these novel technologies, the book gives you the skills for product development and improvement.

Product Specifications

Brand: CRC Press
Format: hardcover
ASIN: 1466507241
Category: Books > Subjects > Food & Drink > Drinks & Beverages > Juices & Smoothies
Domain: Amazon UK
Release Date: 01 December 2014
Listed Since: 13 February 2012

Barcode

No barcode data available

CRC Press Improving Food Quality with Novel Food Processing Technologies

Price History & Forecast

No Price Data Available

Price Distribution

Description

Product Specifications

Barcode

Similar Products You Might Like

Improving Food Quality with Novel Food Processing Technologies

Novel Food Processing Technologies (Food Science and Technology)

Novel Food Processing: Effects on Rheological and Functional Properties (Electro-Technologies for Food Processing Series)

Novel Food Processing: Effects on Rheological and Functional Properties (Electro-Technologies for Food Processing Series)

Innovations in Food Processing (Food Preservation Technology, 1)

Innovative Food Processing Technologies: A Comprehensive Review

CRC Press - Non-Thermal Processing Fruit and Vegetable Tech

Non-thermal Processing of Foods

CRC Press Non-Thermal Processing Technologies for the Grain Industry

Novel Technologies in Food Science

Innovative Food Science and Emerging Technologies - CRC Press

High Pressure Processing of Fruit and Vegetable Products (Contemporary Food Engineering)

Advances in Fruit Processing Technologies: 23 (Contemporary Food Engineering)

Innovative Food Science and Emerging Technologies: The Science Behind Health

Innovations in Food Processing (Food Preservation Technology)

Emerging Thermal and Nonthermal Technologies in Food Processing

Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges

Food Processing Technologies: Impact on Product Attributes

Processing Effects on Safety and Quality of Foods (Contemporary Food Engineering)

Thermal Food Processing: New Technologies and Quality Issues, Second Edition (Contemporary Food Engineering)

Food Processing and Preservation Technology: Advances, Methods, and Applications (Innovations in Agricultural & Biological Engineering)

Technologies in Food Processing

Innovation in Food Engineering: New Techniques and Products (Contemporary Food Engineering)

Novel Dairy Processing Technologies: Techniques, Management, and Energy Conservation (Innovations in Agricultural & Biological Engineering)