Innovations in food processing:
Saved in:
| Format: | Book |
|---|---|
| Language: | English |
| Published: |
Lancaster [u.a.]
Technomic Publ.
2000
|
| Series: | Food preservation technology series
|
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | XXI, 260 S. Ill., graph. Darst. |
| ISBN: | 1566767822 |
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Record in the Search Index
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|---|---|
| adam_text | Titel: Innovations in food processing
Autor: Barbosa-Cánovas, Gustavo V.
Jahr: 2000
Table of Contents
Series Preface xiii
Preface xv
Acknowledgements xvii
List of Contributors xix
1. EMERGING TECHNOLOGIES IN FOOD PRESERVATION AND
PROCESSING IN THE LAST 40 YEARS.........................1
GRAHAME W. GOULD
Background 1
Existing Preservation Techniques 2
New and Emerging Technologies 2
Microbiological Safety 8
Pros, Cons, and Relevant Issues 9
References 10
2. PROCESS ASPECTS OF HIGH-PRESSURE TREATMENT
OF FOOD SYSTEMS..........................................13
DIETRICH KNORR
Features 13
Introduction 13
High Pressure for Food Preservation 14
Quality Changes After Pressure Treatment 17
Pressure Responses of Cultured Plant Cells as Model Food
Systems 23
vii
viH Table of Contents
Conclusions 25
Acknowledgements 29
References 29
3. MODELING WATER ABSORPTION AND COOKING TIMES
OF BLACK BEANS (PHASEOLUS VULGARIS) TREATED
WITH HIGH HYDROSTATIC PRESSURE........................31
ELBA SANGRONIS, ALBERT IBARZ, GUSTAVO V. BARBOSA-CANOVAS and
BARRY G. SWANSON
Introduction 31
Materials and Methods 32
Results and Discussion 33
Conclusions 41
References 41
4. HIGH HYDROSTATIC PRESSURE INACTIVATION OF
SELECTED PECTOLYTIC ENZYMES...........................43
ALBERT IBARZ, ELBA SANGRONIS, CARMEN GONZALEZ, GUSTAVO V.
BARBOSA-CANOVAS and BARRY G. SWANSON
Introduction 43
Materials and Methods 44
Results and Discussion 46
Conclusion 55
Acknowledgement 55
References 55
5. VISCOELASTIC PROPERTIES OF EGG GELS FORMED WITH
HIGH HYDROSTATIC PRESSURE..............................57
ALBERT IBARZ, ELBA SANGRONIS, LI MA, GUSTAVO V. BARBOSA-CANOVAS
and BARRY G. SWANSON
Introduction 57
Material and Methods 58
Results and Discussion 59
Acknowledgement 72
References 72
6. BROWNING OF APPLE SLICES TREATED WITH HIGH
HYDROSTATIC PRESSURE...................................73
ALBERT IBARZ, ELBA SANGRONIS, GUSTAVO V. BARBOSA-CANOVAS and
BARRY G. SWANSON
Introduction 73
Table of Contents ix
Materials and Methods 74
Results and Discussion 75
Conclusions 85
Acknowledgement 86
References 87
7. EVOLUTION OF POLYPHENOLOXIDASE (PPO) ACTIVITY
IN APPLE SLICES TREATED WITH HIGH HYDROSTATIC
PRESSURE..................................................89
ALBERT IBARZ, ELBA SANGRONIS, GUSTAVO V. BARBOSA-CANOVAS and
BARRY G. SWANSON
Introduction 89
Materials and Methods 91
Results and Discussion 91
Acknowledgement 100
References 101
8. THE ROLE OF PRESSURE AND TIME ON THE ASYMPTOTIC
MODULUS OF ALASKA POLLOCK AND PACIFIC
WHITING SURIMI GELS......................................103
JATUPHONG VAR1TH, GUSTAVO V. BARBOSA-CANOVAS and BARRY G.
SWANSON
Introduction 103
Materials and Methods 104
Results and Discussion 106
Conclusion 108
Nomenclature 108
References 109
9. THE INFLUENCE OF TEMPERATURE ON FUNCTIONAL
PROPERTIES OF HIGH HYDROSTATIC PRESSURE
SURIMI GELS...............................................Ill
JATUPHONG VARITH, GUSTAVO V. BARBOSA-CANOVAS and BARRY G.
SWANSON
Introduction 111
Materials and Methods 112
Results and Discussion 115
Conclusions 121
X Table of Contents
Nomenclature 121
References 122
10. MINIMALLY PROCESSED FRUITS USING
HURDLE TECHNOLOGY.....................................123
JORGE WELTI-CHANES, STELLA M. ALZAMORA, AURELIO
LOPEZ-MALO and MARIA S. TAPIA
Minimally Processed Foods 123
Stability Problems Presented by Minimally Processed Foods with
Special Emphasis on Fruits and Vegetables 126
Microbiological Changes and Safety Aspects 128
Color Changes 131
Textural, Structural, and Sensory Changes 133
Final Remarks 137
Acknowledgements 137
References 137
11. MINIMAL PROCESSING OF FOODS WITH
THERMAL METHODS........................................141
THOMAS OHLSSON
The Thermal Heating Approach to Minimal Processing 141
Electric Volume Heating Methods for Foods 142
Electric Resistance/Ohmic Heating 143
High-Frequency Heating 144
Microwave Heating 145
Comparing the Frequencies 147
Safety Aspects 148
References 148
12. BLANCHING OF FRUITS AND VEGETABLES
USING MICROWAVES.......................................149
L1DIA DORANTES-ALVAREZ, GUSTAVO V. BARBOSA-CANOVAS and
GUSTAVO GUTIERREZ-LOPEZ
Introduction 149
Materials and Methods 150
Results and Discussion 153
Table of Contents xi
Acknowledgements 159
References 160
13. MODELING AND SIMULATING MfCROBIAL SURVIVAL
IN FOODS SUBJECTED TO A COMBINATION OF
PRESERVATION METHODS..................................163
MICHA PELEG
Introduction 163
Microbial Survival Curves 164
Simulation of the Effect of Combined Treatments 168
The Thermal Death Time 175
Mixed Population 176
Concluding Remarks 176
Acknowledgements 180
References 180
14. TEXTURAL AND STRUCTURAL CHANGES IN APPLES
PROCESSED BY COMBINED METHODS......................183
ADELMO MONSALVE-GONZALEZ, GUSTAVO V. BARBOSA-CANOVAS,
BARRY G. SWANSON and RALPH P. CAVALIERI
Introduction 183
Materials and Methods 185
Results and Discussion 188
Conclusions 203
Acknowledgements 204
References 204
15. PACKAGING AND SHELF-LIFE STUDY OF APPLE SLICES
PRESERVED BY COMBINED METHODS TECHNOLOGY 207
EMILY H. REN and GUSTAVO V. BARBOSA-CANOVAS
Introduction 207
Materials and Methods 209
Results and Discussion 213
Conclusions 218
Acknowledgements 221
References 221
16. BROWNING OF APPLE SLICES TREATED WITH
POLYSACCHARIDE FILMS...................................225
NICOLAS BRANCOLI, TERRY BOYLSTON and GUSTAVO V.
BARBOSA-CANOVAS
Introduction 225
XII
Table of Contents
Materials and I Methods 226
Results and Discussion 227
Conclusions 231
References 231
17. EFFECT OF POLYSACCHARIDE FILM ON ETHYLENE
PRODUCTION AND ENZYMATIC BROWNING OF
APPLE SLICES..............................................233
NICOLAS BRANCOLI and GUSTAVO V. BARBOSA-CANOVAS
Introduction 233
Materials and Methods 234
Results and Discussion 236
Conclusions 239
References 240
18. QUALITY CHANGES DURING REFRIGERATED STORAGE
OF PACKAGED APPLE SLICES TREATED WITH
POLYSACCHARIDE FILMS...................................243
NICOLAS BRANCOLI and GUSTAVO V. BARBOSA-CANOVAS
Introduction 243
Materials and Methods 244
Results and Discussion 246
Conclusions 251
References 252
Index 255
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| spelling | Innovations in food processing ed. by Gustavo V. Barbosa-Cánovas ... Lancaster [u.a.] Technomic Publ. 2000 XXI, 260 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Food preservation technology series Food industry and trade Lebensmittelverarbeitung (DE-588)4167045-0 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittelverarbeitung (DE-588)4167045-0 s DE-604 Barbosa-Cánovas, Gustavo V. Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009249846&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Innovations in food processing Food industry and trade Lebensmittelverarbeitung (DE-588)4167045-0 gnd |
| subject_GND | (DE-588)4167045-0 (DE-588)4143413-4 |
| title | Innovations in food processing |
| title_auth | Innovations in food processing |
| title_exact_search | Innovations in food processing |
| title_full | Innovations in food processing ed. by Gustavo V. Barbosa-Cánovas ... |
| title_fullStr | Innovations in food processing ed. by Gustavo V. Barbosa-Cánovas ... |
| title_full_unstemmed | Innovations in food processing ed. by Gustavo V. Barbosa-Cánovas ... |
| title_short | Innovations in food processing |
| title_sort | innovations in food processing |
| topic | Food industry and trade Lebensmittelverarbeitung (DE-588)4167045-0 gnd |
| topic_facet | Food industry and trade Lebensmittelverarbeitung Aufsatzsammlung |
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