| Novel Food Processing Technologies Collectors Ed/ Edition Contributor(s): Barbosa-Canovas (Author), Barbosa-Canovas, Barbosa-Canovas V. (Author), Barbosa-Canovas, Gustavo V. (Author) |
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ISBN: 082475333X ISBN-13: 9780824753337 Publisher: Routledge OUR PRICE: $285.00 Product Type: Hardcover - Other Formats Published: November 2004 Annotation: This book, developed from the results of the Emerging Technologies for the Food Industry symposium held in Madrid, spotlights recent innovations in food processing technologies. Novel Food Processing Technologies covers a range of food processing treatments that meet current demands for added value and guaranteed safety and contains separate sections dedicated to high pressure, pulsed electric fields, microwave applications, freezing and packaging methods, and predictive microbiology. The authors address a full range of issues related to quality and safety in the food industry and their coverage includes the description of various modeling systems and their impact on food microbiology. |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Food Science - General - Health & Fitness | Diet & Nutrition - General |
| Dewey: 664.02 |
| LCCN: 2005295080 |
| Series: Food Science and Technology |
| Physical Information: 1.48" H x 7.08" W x 10.22" (3.03 lbs) 720 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |
