Novel Thermal and Non Thermal Technologies for Fluid Foods

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  • Author : PJ Cullen
  • Publisher : Academic Press
  • Pages : 542 pages
  • ISBN : 0123814715
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Novel Thermal and Non Thermal Technologies for Fluid Foods

Download or Read online Novel Thermal and Non Thermal Technologies for Fluid Foods full in PDF, ePub and kindle. this book written by PJ Cullen and published by Academic Press which was released on 21 July 2011 with total page 542 pages. We cannot guarantee that Novel Thermal and Non Thermal Technologies for Fluid Foods 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 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 : 21 July 2011
GET THIS BOOK Novel Thermal and Non Thermal Technologies for Fluid Foods

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

Food Processing

Food Processing
  • Author : Kshirod Kumar Dash,Sourav Chakraborty
  • Publisher : CRC Press
  • Release : 28 June 2021
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Non-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and organoleptic properties of food products. This volume covers different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing technologies. The book focuses both on fundamentals and on recent advances in non-thermal food processing technologies. It also provides information with the description and results of research into

Food Processing

Food Processing
  • Author : Kshirod Kumar Dash,Sourav Chakraborty
  • Publisher : CRC Press
  • Release : 09 August 2021
GET THIS BOOK Food Processing

Advances in thermal and non-thermal food processing aims to discuss emerging trends based on the future scope and challenges and to explain uncertain challenges in food processing. In thermal processing different operations in food engineering namely advance drying methods, evaporation, extrusion cooking, different extraction techniques, crystallizations are covered in terms food engineering and process modeling aspect. For non-thermal processing, high pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light technology, osmotic dehydration and so forth are discussed. Relevant mathematical

Advances in Thermal and Non Thermal Food Preservation

Advances in Thermal and Non Thermal Food Preservation
  • Author : Gaurav Tewari,Vijay Juneja
  • Publisher : John Wiley & Sons
  • Release : 28 February 2008
GET THIS BOOK Advances in Thermal and Non Thermal Food Preservation

Advances in Thermal and Non-Thermal Food Preservation provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies. Emphasizing inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations, the book’s chapters cover: thermal food preservation techniques (e.g., retorting, UHT and aseptic processing), minimal thermal processing (e.g., sous-vide processing), and non-thermal food preservation techniques (e.g., high pressure processing and pulsed technologies). Editors

Non thermal Processing of Foods

Non thermal Processing of Foods
  • Author : O. P. Chauhan
  • Publisher : CRC Press
  • Release : 10 January 2019
GET THIS BOOK Non thermal Processing of Foods

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

Thermal Treatments of Canned Foods

Thermal Treatments of Canned Foods
  • Author : Angela Montanari,Caterina Barone,Michele Barone,Anna Santangelo
  • Publisher : Springer
  • Release : 23 January 2018
GET THIS BOOK Thermal Treatments of Canned Foods

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 particularly long shelf-life and durability. An understanding of their properties and influences on their durability is therefore of great importance in the industrial production, and this Brief offers a compact

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 : 21 September 2017
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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, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also

Food Safety Management

Food Safety Management
  • Author : Olga Martín-Belloso,Robert Soliva-Fortuny,Pedro Elez-Martínez,A. Robert Marsellés-Fontanet,Humberto Vega-Mercado
  • Publisher : Elsevier Inc. Chapters
  • Release : 01 November 2013
GET THIS BOOK Food Safety Management

Every food manufacturing and processing operation has inherent risks affecting the safety of food products. Non-thermally processed foods are not exempt of those risks. This chapter provides the reader with an overview of various non-thermal technologies (e.g. irradiation, pulsed electric fields, high hydrostatic pressure, intense pulsed lights, membrane filtration and hurdle technology). Each of these technologies has specific critical process parameters that must be monitored as part of critical control points. In-depth understanding of these technologies is the key

Food Tech Transitions

Food Tech Transitions
  • Author : Cinzia Piatti,Simone Graeff-Hönninger,Forough Khajehei
  • Publisher : Springer Nature
  • Release : 23 October 2019
GET THIS BOOK Food Tech Transitions

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 practices, and the human, environmental and animal ethics that are associated with technological change. This book is designed to integrate knowledge about food technology within the social sciences and a

Thermal Food Engineering Operations

Thermal Food Engineering Operations
  • Author : Nitin Kumar,Anil Panghal,M. K. Garg
  • Publisher : John Wiley & Sons
  • Release : 29 March 2022
GET THIS BOOK Thermal Food Engineering Operations

Thermal Food Engineering Operations Presenting cutting-edge information on new and emerging food engineering processes, Thermal Food Engineering Operations, the first volume in the new series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today. As the demand for healthy food increases in the current global scenario, manufacturers are searching for new possibilities for occupying a greater share in the rapidly changing food market. Compiled reports and updated knowledge

Innovative Technologies in Beverage Processing

Innovative Technologies in Beverage Processing
  • Author : Ingrid Aguilo-Aguayo,Lucia Plaza
  • Publisher : John Wiley & Sons
  • Release : 18 May 2017
GET THIS BOOK Innovative Technologies in Beverage Processing

An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients. The latest addition to the critically

Non thermal Processing of Foods

Non thermal Processing of Foods
  • Author : O. P. Chauhan
  • Publisher : CRC Press
  • Release : 10 January 2019
GET THIS BOOK Non thermal Processing of Foods

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

Natural Remedies for Pest Disease and Weed Control

Natural Remedies for Pest  Disease and Weed Control
  • Author : Chukwuebuka Egbuna,Barbara Sawicka
  • Publisher : Academic Press
  • Release : 23 October 2019
GET THIS BOOK Natural Remedies for Pest Disease and Weed Control

Natural Remedies for Pest, Disease and Weed Control presents alternative solutions in the form of eco-friendly, natural remedies. Written by senior researchers and professionals with many years of experience from diverse fields in biopesticides, the book presents scientific information on novel plant families with pesticidal properties and their formulations. It also covers chapters on microbial pest control and control of weeds by allelopathic compounds. This book will be invaluable to plant pathologists, agrochemists, plant biochemists, botanists, environmental chemists and farmers,

Innovative Food Processing Technologies

Innovative Food Processing Technologies
  • Author : Anonim
  • 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

Non thermal Technologies

Non thermal Technologies
  • Author : Fabiano Andre Narciso Fernandes,Antonio Morata,Sueli Rodrigues
  • Publisher : Frontiers Media SA
  • Release : 15 November 2021
GET THIS BOOK Non thermal Technologies

Antonio Morata holds patents in wine technology specifically related to aging on lees, grape skin separation and brettanomyces analysis. All other Topic Editors declare no competing interests with regard to the Research Topic subject.