Improving food quality with novel food processing technologies.

By:

Tokusoglu, Ozlem

Contributor(s):

Swanson, Barry G

Language: Eng Publication details: Boca Raton Taylor & Francis 2015Description: xiv, 466 páginas; Gráficos, Fotografías; 24 CMISBN:

9781466507241

Subject(s):

DDC classification:

664.02 T646

Contents:

Parte I. Introduction Introduction to Improving Food Quality by Novel Food Processing, Özlem Tokuşoğlu and Barry G. Swanson Parte II. Improving Food Quality with High Pressure Processing High-Pressure Processing on Bioactive Components of Foods, Özlem Tokuşoğlu High-Pressure Processing on Improved Dairy Food Quality, Özlem Tokuşoğlu, Barry G. Swanson, and Gustavo V. Barbosa-Cánovas Improving Quality of Agrofood Products by High-Pressure Processing, Shigeaki Ueno High-Pressure Pocessing on Freshness, Shelf-Life Quality of Meat Products and Value-Added Meat Products, Özlem Tokuşoğlu and Halil Vural Quality of High-Pressure Processed Pastes and Purees, O.P. Chauhan, E.U. Lakshmi, and S. Toepfl Fruit Juice Quality Enhancing by High-Pressure Technology, Özlem Tokuşoğlu, Barry G. Swanson, and Gustavo Barbosa Canovas Mild High-Pressure Treatments as an Alternative to Conventional Thermal Blanching: A Case Study on Pepper Fruits, Sónia Marília Castro, Jorge Alexandre Saraiva, and Ivonne Delgadillo High-Pressure Processing for Improving Digestibility of Cooked Sorghum Protein, Jorge Alexandre Saraiva, Ivonne Delgadillo, Alexandre Nunes, and Ana Isabel Loureiro Correia Modeling and Simulating the High Hydrostatic Pressure Inactivation of Microorganisms in Foods, Sencer Buzrul Phytochemical Quality, Microbial Stability, and Bioactive Profiles of Berry-Type Fruits, Grape, and Grape By-Products with High-Pressure Processing, Özlem Tokuşoğlu, Barry G. Swanson, and Gustavo Barbosa Cánovas The Improving Quality and Shelf Life of Table Eggs and Table Olives By High-Pressure Processing, Özlem Tokuşoğlu and Gustavo Barbosa-Cánovas Applications of High Pressure as a Nonthermal Fermentation Control Technique, Toru Shigematsu Food Allergies: High-Pressure Processing Effects on Food Allergens and Allergenity, Özlem Tokuşoğlu and Faruk T. Bozoğlu Parte III. Improving Food Quality with Pulse Electric Field Technologies. Effects of Pulsed Electrical Field Processing on Microbial Quality, Enzymatic, and Physical Properties of Milk, Kambiz Shamsi Modification of Cheese Quality Using Pulsed Electric Fields, L.J. Yu, M. Amiali, and M.O. Ngadi Quality, Safety, and Shelf Life Improvement in Fruit Juice by Pulsed Electric Fields, Özlem Tokuşoğlu, Isabella Odriozola, and Olga Martin Improving Liquid Egg Quality by Pulse Electrical Field Processing, Özlem Tokuşoğlu, Gustavo Barbosa-Cánovas, and Howard Zhang PEF Systems for Industrial Food Processing and Related Applications, Michael A. Kempkes and Özlem Tokuşoğlu Index

Summary: Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations . Improving Food Quality with Novel Food Processing Technologies details novel processing technologies including high pressure processing (HPP) and pulsed electrical fields (PEFs) that can improve the quality of food from functionality, chemistry/microbiology, bioactive quantity, and shelf-life standpoints. The authors discuss how to improve food functionality with high hydrostatic pressure (HHP) and PEFs. They focus on improving the quality and retaining bioactive constituents of fruits and vegetables and improving the quality of dairy, egg, meat, and seafood products with HHP. Broad in scope, the book also reviews the modeling and simulations of HHP inactivation of microorganisms and the relative effects of HHP processing on food allergies and intolerances. It then discusses improving food functionality with PEF processes in dairy and egg products, fruit juices, and wine. A chapter attending to industrial applications of HHP and PEF systems and potential commercial quality and shelf life of food products concludes this discussion. During the past decade, novel processing technologies including HHP, ultrasound, PEF, and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. Successful research and identification of economic benefits, including energy and water conservation as well as demonstrated safety and fresh-like quality attributes will improve consumer perception of nonthermal technologies and result in further development by the food industry around the world. In an in-depth exploration of these novel technologies, the book gives you the skills for product development and improvement.

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Libros	CIBESPAM-MFL	664.02 / T646 (Browse shelf(Opens below))	Ej: 1	Available		002716

Incluye bibliografía

Parte I. Introduction
Introduction to Improving Food Quality by Novel Food Processing, Özlem Tokuşoğlu and Barry G. Swanson

Parte II. Improving Food Quality with High Pressure Processing
High-Pressure Processing on Bioactive Components of Foods, Özlem Tokuşoğlu
High-Pressure Processing on Improved Dairy Food Quality, Özlem Tokuşoğlu, Barry G. Swanson, and Gustavo V. Barbosa-Cánovas Improving Quality of Agrofood Products by High-Pressure Processing, Shigeaki Ueno
High-Pressure Pocessing on Freshness, Shelf-Life Quality of Meat Products and Value-Added Meat Products, Özlem Tokuşoğlu and Halil Vural
Quality of High-Pressure Processed Pastes and Purees, O.P. Chauhan, E.U. Lakshmi, and S. Toepfl
Fruit Juice Quality Enhancing by High-Pressure Technology, Özlem Tokuşoğlu, Barry G. Swanson, and Gustavo Barbosa Canovas
Mild High-Pressure Treatments as an Alternative to Conventional Thermal Blanching: A Case Study on Pepper Fruits, Sónia Marília Castro, Jorge Alexandre Saraiva, and Ivonne Delgadillo High-Pressure Processing for Improving Digestibility of Cooked Sorghum Protein, Jorge Alexandre Saraiva, Ivonne Delgadillo, Alexandre Nunes, and Ana Isabel Loureiro Correia
Modeling and Simulating the High Hydrostatic Pressure Inactivation of Microorganisms in Foods, Sencer Buzrul
Phytochemical Quality, Microbial Stability, and Bioactive Profiles of Berry-Type Fruits, Grape, and Grape By-Products with High-Pressure Processing, Özlem Tokuşoğlu, Barry G. Swanson, and Gustavo Barbosa Cánovas The Improving Quality and Shelf Life of Table Eggs and Table Olives By High-Pressure Processing, Özlem Tokuşoğlu and Gustavo Barbosa-Cánovas Applications of High Pressure as a Nonthermal Fermentation Control Technique, Toru Shigematsu
Food Allergies: High-Pressure Processing Effects on Food Allergens and Allergenity, Özlem Tokuşoğlu and Faruk T. Bozoğlu

Parte III. Improving Food Quality with Pulse Electric Field Technologies.
Effects of Pulsed Electrical Field Processing on Microbial Quality, Enzymatic, and Physical Properties of Milk, Kambiz Shamsi
Modification of Cheese Quality Using Pulsed Electric Fields, L.J. Yu, M. Amiali, and M.O. Ngadi
Quality, Safety, and Shelf Life Improvement in Fruit Juice by Pulsed Electric Fields, Özlem Tokuşoğlu, Isabella Odriozola, and Olga Martin
Improving Liquid Egg Quality by Pulse Electrical Field Processing, Özlem Tokuşoğlu, Gustavo Barbosa-Cánovas, and Howard Zhang PEF Systems for Industrial Food Processing and Related Applications, Michael A. Kempkes and Özlem Tokuşoğlu
Index

Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations . Improving Food Quality with Novel Food Processing Technologies details novel processing technologies including high pressure processing (HPP) and pulsed electrical fields (PEFs) that can improve the quality of food from functionality, chemistry/microbiology, bioactive quantity, and shelf-life standpoints.

The authors discuss how to improve food functionality with high hydrostatic pressure (HHP) and PEFs. They focus on improving the quality and retaining bioactive constituents of fruits and vegetables and improving the quality of dairy, egg, meat, and seafood products with HHP. Broad in scope, the book also reviews the modeling and simulations of HHP inactivation of microorganisms and the relative effects of HHP processing on food allergies and intolerances. It then discusses improving food functionality with PEF processes in dairy and egg products, fruit juices, and wine. A chapter attending to industrial applications of HHP and PEF systems and potential commercial quality and shelf life of food products concludes this discussion.

During the past decade, novel processing technologies including HHP, ultrasound, PEF, and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. Successful research and identification of economic benefits, including energy and water conservation as well as demonstrated safety and fresh-like quality attributes will improve consumer perception of nonthermal technologies and result in further development by the food industry around the world. In an in-depth exploration of these novel technologies, the book gives you the skills for product development and improvement.

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