Electron Beam Pasteurization and Complementary Food Processing Technologies

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  • Author : Suresh Pillai
  • Publisher : Elsevier
  • Pages : 352 pages
  • ISBN : 1782421084
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Electron Beam Pasteurization and Complementary Food Processing Technologies

Download or Read online Electron Beam Pasteurization and Complementary Food Processing Technologies full in PDF, ePub and kindle. this book written by Suresh Pillai and published by Elsevier which was released on 28 November 2014 with total page 352 pages. We cannot guarantee that Electron Beam Pasteurization and Complementary Food Processing Technologies book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. Food safety is a constant challenge for the food industry, and food irradiation technology has developed significantly since its introduction, moving from isotope irradiation to the use of electron beam technology. Electron Beam Pasteurization and Complementary Food Processing Technologies explores the application of electron beam pasteurization in conjunction with other food processing technologies to improve the safety and quality of food. Part one provides an overview of the issues surrounding electron beam pasteurization in food processing. Part two looks at different thermal and non-thermal food processing technologies that complement irradiation. Finally, a case study section on the commercial applications of e-beam processing provides examples from industry.

Electron Beam Pasteurization and Complementary Food Processing Technologies

Electron Beam Pasteurization and Complementary Food Processing Technologies
  • Author : Suresh Pillai,Shima Shayanfar
  • Publisher : Elsevier
  • Release : 28 November 2014
GET THIS BOOK Electron Beam Pasteurization and Complementary Food Processing Technologies

Food safety is a constant challenge for the food industry, and food irradiation technology has developed significantly since its introduction, moving from isotope irradiation to the use of electron beam technology. Electron Beam Pasteurization and Complementary Food Processing Technologies explores the application of electron beam pasteurization in conjunction with other food processing technologies to improve the safety and quality of food. Part one provides an overview of the issues surrounding electron beam pasteurization in food processing. Part two looks at

Non thermal Processing of Foods

Non thermal Processing of Foods
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  • Publisher : CRC Press
  • Release : 10 January 2019
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This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products. Features: Provides latest information regarding the use of non-thermal processing of

Handbook of Research on Food Processing and Preservation Technologies

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  • Publisher : CRC Press
  • Release : 25 November 2021
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The Handbook of Research on Food Processing and Preservation Technologies is a valuable 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging in the

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  • Author : Jorge J. Moreno
  • Publisher : CRC Press
  • Release : 05 August 2016
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Natural foods, like fruits and vegetables, represent the simplest form of functional foods and provide excellent sources of functional compounds. Maximizing opportunities to make use of and incorporate these compounds requires special processing. Fortunately, technologies available to produce food with enhanced active compounds have advanced significantly over the last few years. This book covers the fundamentals as well as the innovations made during the last few years on the emerging technologies used in the development of food with bioactive compounds.

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  • Release : 15 November 2019
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Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive

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  • Publisher : Woodhead Publishing
  • Release : 29 June 2016
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Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and

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  • Author : Adriana Farah
  • Publisher : Royal Society of Chemistry
  • Release : 11 January 2019
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Coffee is one of the most popular drinks in the world but how does the production influence chemistry and quality? This book covers coffee production, quality and chemistry from the plant to the cup. Written by an international collection of contributors in the field who concentrate on coffee research, it is edited expertly to ensure quality of content, consistency and organization across the chapters. Aimed at advanced undergraduates, postgraduates and researchers and accompanied by a sister volume covering how health

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  • Publisher : BoD – Books on Demand
  • Release : 06 May 2020
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In view of the continuous evolution that is taking place in the field of food processing, this book aims to devise the most comprehensive presentation of up-to-date information in the specialized literature to improve existing knowledge. The chapters in this book have been divided into four sections. Section 1—Food Technologies in Food Processing—presents current technological processes used in food processing. Section 2—Quality of Raw Materials in Food Processing—presents the importance of the quality of raw materials used in

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  • Author : Yesim Ozogul
  • Publisher : CRC Press
  • Release : 04 September 2019
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While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood Processing gives information on advances in chilling, freezing, thawing, and packaging of seafood and also updates knowledge of novel process technologies (high-pressure processing, irradiation, ultrasound, pulsed electric field, microwave and radio frequency, sous vide technology, novel thermal sterilization technologies, ozone and

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  • Publisher : CRC Press
  • Release : 03 September 2018
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This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the ever-growing demand for the supply and production of healthier foods. Distinguished scientists specializing in various disciplines discuss basic studies, applications, recent advances, difficulties, and breakthroughs in the field. The volume includes informative discussions and new research on food formulations, manufacturing techniques,

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  • Publisher : Academic Press
  • Release : 06 December 2021
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Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects presents the use of technologies and recent advances in the emerging marine food industry. Written by renowned scientists in the field, the book focuses primarily on the principles of application and the main technological developments achieved in recent years. It includes technological design, equipment and applications of these technologies in multiple processes. Extraction, preservation, microbiology and processing of food are extensively covered in the wide context of

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Advanced Technologies for Meat Processing
  • Author : Fidel Toldrá,Leo M. L. Nollet
  • Publisher : CRC Press
  • Release : 10 October 2017
GET THIS BOOK Advanced Technologies for Meat Processing

As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments in new advanced technologies for the full meat- processing chain. This book is written by distinguished international contributors with recognized expertise and excellent reputations, and brings together all the advances in a wide and varied number of technologies that are applied in different stages of meat processing. This second edition contains 21 chapters, combining updated and revised versions of

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  • Publisher : Academic Press
  • Release : 16 August 2021
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Sustainable Production Technology in Food explores several important scientific and practical aspects related to sustainable technologies in food production in both the farm and industry contexts. The book contains 18 chapters that describe the current scenario of technological advances within the food production system, focusing on the context of sustainability and offering future perspectives for the sustainable production of food. Presents a comprehensive discussion around the multidisciplinary aspects of technological advances for sustainable food production Addresses the current relationship between food

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  • Publisher : Woodhead Publishing
  • Release : 01 November 2016
GET THIS BOOK The Microwave Processing of Foods

The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested

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  • Publisher : Elsevier
  • Release : 18 August 2020
GET THIS BOOK Innovative Food Processing Technologies

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives