Novel Food Processing Technologies

Edited by Gustavo V Barbosa-Canovas; Maria Soledad Tapia; Maria Pilar Cano 
CRC Press  2004  

Hardback  720  ISBN 9780824753337      £145.00
This book
  • Focuses on recent technological innovations in food processing
  • Covers a range of food processing treatments that meet current demands for added value and guaranteed safety
  • Explores future directions for food processing
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 the safety, quality, and nutritional value of various food products.

Documents the results of the Emerging Technologies for the Food Industry symposium held in Madrid, Spain.

Spanning the most influential breakthroughs in food engineering, this guide demonstrates the successful application of PEF technology to products such as fruit juices, eggs, and milk. It also studies factors affecting the PEF resistance of microorganisms, analyzes methods in predictive microbiology and its impact on food safety systems, and examines advances in the use of freezing technologies, ultraviolet light, supercritical fluid extraction, and commercial high-pressure equipment.


Present Status and the Future of PEF Technology, G.V. Barbosa-Canovas and D. Sepulveda
Microbial Inactivation by Pulsed Electric Fields, R. Pagan, S. Condon, and J. Raso
Inactivation Kinetics of Microorganisms by Pulsed Electric Fields, M. Rodrigo, A. Martinez, and D. Rodrigo
Does High-Intensity Pulsed Electric Fields Induce Changes In Enzymatic Activity, Protein Conformation, and Vitamin and Flavor Stability?, O. Martin-Belloso, S. Bendicho, P. Elez-Martinez, and G. V. Barbosa-Canovas
Pulsed Electric Field-Assisted Extraction of Juice from Food Plants, E. Vorobiev, A. Baset Jemai, H. Bouzrara, N. Lebovka, and M. Bazhal
Application of PEF on Orange Juice Products, D. Rodrigo, F. Sampedro, A. Martinez, M. Rodrigo, and G.V. Barbosa- Canovas
PEF-A Food Industry's View, H. Lelieveld
Fundamentals and Applications of High Pressure Processing to Foods, J. Welti-Chanes, A. Lopez-Malo, E. Palou, D. Bermudez, J.A. Guerrero-Beltran, and G.V. Barbosa-Canovas
Thermodynamic Aspects of High Hydrostatic Pressure Food Processing, G. V. Barbosa-Canovas and J. J. Rodriguez
High-Pressure-Assisted Heating as a Method for Sterilizing Foods, V.Heinz and D. Knorr
Freezing and Thawing of Foods Under Pressure, P.D. Sanz
Starch and Other Polysaccharides Under High Pressure, F. Ferna€ndez-Martin, G. Tabilo-Munizaga, and G. V. Barbosa-Canovas
Advances in Use of High Pressure to Processing and Preservation of Plant Foods, M. Pilar Cano and B. de Ancos
High-Pressure Applications on Myosystems, P. Montero and M. Gomez-Guillen
High-Pressure Processing of Milk and Dairy and Egg Products, B. Guamis, R. Pla, A.J. Trujillo, M. Capellas, R. Gervilla, J. Saldo, and J. Yuste
Commercial High-Pressure Equipment, J. Hjelmqwist
Food Irradiation-An Emerging Technology, J. H. Moy
Ultraviolet Light and Food Preservation, A. Lopez-Malo and E. Palou
Microbial Inactivation by Ultrasound, S. Condon, J. Raso, and R. Pagan
Use of Magnetic Fields as a Nonthermal Technology, G. V. Barbosa-Canovas, B. G. Swanson, M. Fernanda San Martin G., and F. Harte
Nonthermal Technologies in Combination with Other Preservation Factors, J. Raso, R. Pagan, and S. Condon
Sous Vide/Freezing Technology for Ready Meals, F.S. Tansey and T.R. Gormley
Advances in Ohmic Heating and Moderate Electric Field (MEF) Processing, S. K. Sastry
Radio-Frequency Heating in Food Processing, J. Tang, Y. Wang, and T.V. Chow Ting Chan
Current State of Microwave Applications to Food Processing, P. Fito, A. Chiralt, and M. Eugenia Martin
Supercritical Fluid Extraction: An Alternative to Isolating
Natural Food Preservatives, G. Reglero, F. Javier Senorans, and E. Ibanez
Modeling Systems and Impact on Food Microbiology, G. Betts and L. Everis
Predictive Microbiology and Role in Food Safety Systems, A. Martinez, M. Rodrigo, D. Rodrigo, P. Ruiz, A. Martinez, and Ma. Jose€ Ocio
Experimental Protocols for Modeling the Response of Microbial Populations Exposed to Emerging Technologies:
Some Points of Concern, S. M. Alzamora, S. Guerrero, P. E. Viollaz, and J. Welti-Chanes
Application of Artiocial Intelligence to Predictive Microbiology, R. M. Garcia-Gimeno, C. Hervas- Martinez, and G. Zurera-Cosano
Growth/No-Growth Interface Modeling and Emerging Technologies, E. Palou and A. Lopez-Malo
Calculating Microbial Inactivation During Heat Treatments Without D and Z Values, M. Peleg
Safety and Quality in the Food Industry, M. S. Tapia, I. Arispe, and A. Martinez

To find similar publications, click on a keyword below:
CRC Press : food irradiation : food safety : food science : pulsed electric field processing : supercritical fluid extraction

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