Novel Thermal and Non Thermal Technologies for Fluid Foods

Written By PJ Cullen
Novel Thermal and Non Thermal Technologies for Fluid Foods
  • Publsiher : Academic Press
  • Release : 21 July 2011
  • ISBN : 0123814715
  • Pages : 542 pages
  • Rating : /5 from reviews
GET THIS BOOKNovel Thermal and Non Thermal Technologies for Fluid Foods


Download or read book entitled Novel Thermal and Non Thermal Technologies for Fluid Foods by author: PJ Cullen which was release on 21 July 2011 and published by Academic Press with total page 542 pages . This book available in PDF, EPUB and Kindle Format. Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients. Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes. Examines non-thermal processing techniques specifically applied to fluid foods Includes methods for mathematically evaluating each technique Addresses global regulatory requirements for fluid foods Provides recommendations and opportunities for various safety-related issues

Novel Thermal and Non Thermal Technologies for Fluid Foods

Novel Thermal and Non Thermal Technologies for Fluid Foods
  • Author : PJ Cullen,Brijesh K. Tiwari,Vasilis Valdramidis
  • Publisher : Academic Press
  • Release Date : 2011-07-21
  • Total pages : 542
  • ISBN : 0123814715
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Summary : Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of ...

Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food
  • Author : Howard Q. Zhang,Gustavo V. Barbosa-Cánovas,V. M. Bala Balasubramaniam,C. Patrick Dunne,Daniel F. Farkas,James T. C. Yuan
  • Publisher : John Wiley & Sons
  • Release Date : 2011-02-04
  • Total pages : 672
  • ISBN : 0123814715
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Summary : Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure ...

Novel Food Processing Technologies

Novel Food Processing Technologies
  • Author : Gustavo V. Barbosa-Canovas,Maria S. Tapia,M. Pilar Cano
  • Publisher : CRC Press
  • Release Date : 2004-11-30
  • Total pages : 720
  • ISBN : 0123814715
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Summary : 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...

Non thermal Food Engineering Operations

Non thermal Food Engineering Operations
  • Author : Enrique Ortega-Rivas
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-02-25
  • Total pages : 362
  • ISBN : 0123814715
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Summary : A number of food engineering operations, in which heat is not used as a preserving factor, have been employed and are applied for preparation (cleaning, sorting, etc.), conversion (milling, agglomeration, etc.) or preservation (irradiation, high pressure processing, pulsed electric fields, etc.) purposes in the food industry. This book presents a ...

Innovative Technologies for Food Preservation

Innovative Technologies for Food Preservation
  • Author : Francisco J. Barba,Anderson Sant'Ana,Vibeke Orlien,Mohamed Koubaa
  • Publisher : Academic Press
  • Release Date : 2017-09-21
  • Total pages : 326
  • ISBN : 0123814715
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Summary : Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, ...

Emerging Thermal and Nonthermal Technologies in Food Processing

Emerging Thermal and Nonthermal Technologies in Food Processing
  • Author : Prem Prakash Srivastav,Deepak Kumar Verma,Ami R. Patel,Asaad Rehman Al-Hilphy
  • Publisher : Apple Academic Press
  • Release Date : 2020
  • Total pages : 290
  • ISBN : 0123814715
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Summary : "This new volume, Emerging Thermal and Nonthermal Technologies in Food Processing, provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies. Recent innovations in thermal as well as nonthermal technologies, which are specifically applied for potable water and fluid foods (milk, juice, soups, etc.), ...

Food Tech Transitions

Food Tech Transitions
  • Author : Cinzia Piatti,Simone Graeff-Hönninger,Forough Khajehei
  • Publisher : Springer Nature
  • Release Date : 2019-10-23
  • Total pages : 174
  • ISBN : 0123814715
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Summary : The food industry is now entering a transition age, as scientific advancements and technological innovations restructure what people eat and how people think about food. Food Tech Transitions provides a critical analysis of food technology and its impact, including the disruption potential of production and consumption logic, nutrition patterns, agronomic ...

Thermal Treatments of Canned Foods

Thermal Treatments of Canned Foods
  • Author : Angela Montanari,Caterina Barone,Michele Barone,Anna Santangelo
  • Publisher : Springer
  • Release Date : 2018-01-23
  • Total pages : 53
  • ISBN : 0123814715
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Summary : This Brief describes the chemical features of canned food products and gives background information on the technology of canning foods. It explains how canned foods are different from other packaged foods, and illustrates and discusses their unique properties, including risks and failures. Canned foods are usually considered to offer a ...

Innovative Thermal and Non Thermal Processing Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds

Innovative Thermal and Non Thermal Processing  Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds
  • Author : Francisco J. Barba,Jorge Manuel Alexandre Saraiva,Giancarlo Cravotto,Jose M. Lorenzo
  • Publisher : Woodhead Publishing
  • Release Date : 2019-06-07
  • Total pages : 370
  • ISBN : 0123814715
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Summary : Innovative Thermal and Nonthermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products. Chapters cover the relationship between gastronomic science, nutrition and food science in the development of healthy products, introduce the most ...

Emerging Technologies for Food Processing

Emerging Technologies for Food Processing
  • Author : Da-Wen Sun
  • Publisher : Elsevier
  • Release Date : 2005-07-19
  • Total pages : 792
  • ISBN : 0123814715
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Summary : 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 ...

Novel Food Processing

Novel Food Processing
  • Author : Jasim Ahmed,Hosahalli S. Ramaswamy,Stefan Kasapis,Joyce I. Boye
  • Publisher : CRC Press
  • Release Date : 2016-04-19
  • Total pages : 510
  • ISBN : 0123814715
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Summary : Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes ...

Pulsed Electric Fields in Food Processing

Pulsed Electric Fields in Food Processing
  • Author : Gustavo V. Barbosa-Canovas,Q. Howard Zhang
  • Publisher : CRC Press
  • Release Date : 2019-09-17
  • Total pages : 289
  • ISBN : 0123814715
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Summary : Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving considerable attention by scientists, government and the food industry as a potential technique to be fully adopted to process foods at the industrial level. PEF presents a number of advantages including minimal changes to fresh foods, ...

Preservation and Shelf Life Extension

Preservation and Shelf Life Extension
  • Author : Tatiana Koutchma
  • Publisher : Elsevier
  • Release Date : 2014-03-21
  • Total pages : 76
  • ISBN : 0123814715
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Summary : Preservation and Shelf Life Extension focuses on the basic principles of ultraviolet light technology as applied in low-UV transmittance treatments of food fluids and solid foods. It describes the features of UV light absorption in food fluids and available commercial systems, and provides case studies for UV treatment of fresh ...

Introduction to Advanced Food Process Engineering

Introduction to Advanced Food Process Engineering
  • Author : Jatindra Kumar Sahu
  • Publisher : CRC Press
  • Release Date : 2014-03-24
  • Total pages : 717
  • ISBN : 0123814715
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Summary : Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of processing, packaging, storage, and quality control and assessment systems, describing the ...

Mathematical Modeling of Food Processing

Mathematical Modeling of Food Processing
  • Author : Mohammed M. Farid
  • Publisher : CRC Press
  • Release Date : 2010-05-21
  • Total pages : 999
  • ISBN : 0123814715
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Summary : Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during proces...