Novel food processing technologies:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Boca Raton [u.a.]
Dekker CRC Pr.
2005
|
| Schriftenreihe: | Food science and technology
141 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XIV, 692 S. Ill., graph. Darst. |
| ISBN: | 082475333X |
Internformat
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Datensatz im Suchindex
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| adam_text | NOVEL FOOD PROCESSING TECHNOLOGIES EDITED BY GUSTAVO V. BARBOSA-CANOVAS
WASHINGTON STATE UNIVERSITY PULLMAN, WASHINGTON, U.S.A. MARFA S. TAPIA
CENTRAL UNIVERSITY OF VENEZUELA CARACAS, VENEZUELA M. PILAR CANO
INSTITUTO DEL FRIO-CSIC MADRID, SPAIN ASSOCIATE EDITORS OLGA
MARTFN-BELLOSO UNIVERSITY OF LLEIDA UEIDA, SPAIN ANTONIO MARTFNEZ
INSTITUTO DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS-CSIC VALENCIA, SPAIN
JSC: CRC PRESS BOCA RATON LONDON NEW YORK WASHINGTON, D.C. CONTENTS
PREFACE CONTRIBUTORS 1. PRESENT STATUS AND THE FUTURE OF PEF TECHNOLOGY
G.V. BARBOSA-CANOVAS AND DAVID SEPULVEDA 2. MICROBIAL INACTIVATION BY
PULSED ELECTRIC FIELDS RAFAEL PAGAN, SANTIAGO CONDON, AND JAVIER RASO 3.
INACTIVATION KINETICS OF MICROORGANISMS BY PULSED ELECTRIC FIELDS M.
RODRIGO, A. MARTINEZ, AND D. RODRIGO 4. DOES HIGH-INTENSITY PULSED
ELECTRIC FIELDS INDUCE CHANGES IN ENZYMATIC ACTIVITY, PROTEIN
CONFORMATION, AND VITAMIN AND FLAVOR STABILITY? OLGA MARTIN-BELLOSO,
SILVIA BENDICHO, PEDRO ELEZ-MARTINEZ, AND GUSTAVO V. BARBOSA-CANOVAS V
XI 45 69 87 5. PULSED ELECTRIC FIELD-ASSISTED EXTRACTION OF JUICE FROM
FOOD PLANTS EUGENE VOROBIEV, ABDEL BASEL JEMAI, HAZEM BOUZRARA, NIKOLAI
LEBOVKA, AND MAKSYM BAZHAL 6. APPLICATION OF PEF ON ORANGE JUICE
PRODUCTS D. RODRIGO, F. SAMPEDRO, A. MARTINEZ, M. RODRIGO, AND G.V.
BARBOSA-CANOVAS 105 131 7. PEF*A FOOD INDUSTRY S VIEW HUUB LELIEVELD 145
VII VIII CONTENTS 8. FUNDAMENTALS AND APPLICATIONS OF HIGH PRESSURE
PROCESSING TO FOODS /. WELTI-CHANES, A. LOPEZ-MALO, E. PALOU, D.
BERMUDEZ, J.A. GUERRERO-BELTRDN, AND G.V. BARBOSA-CDNOVAS 9.
THERMODYNAMIC ASPECTS OF HIGH HYDROSTATIC PRESSURE FOOD PROCESSING
GUSTAVO V. BARBOSA-CDNOVAS AND JOSE J. RODRIGUEZ 10.
HIGH-PRESSURE-ASSISTED HEATING AS A METHOD FOR STERILIZING FOODS VOLKER
HEINZ AND DIETRICH KNORR 11. FREEZING AND THAWING OF FOODS UNDER
PRESSURE P.D. SANZ 157 183 207 233 12. STARCH AND OTHER POLYSACCHARIDES
UNDER HIGH PRESSURE FERNANDO FERNANDEZ-MAR TIN, GIPSY TABILO-MUNIZAGA,
AND GUSTAVO V. BARBOSA-CDNOVAS 261 13. ADVANCES IN USE OF HIGH PRESSURE
TO PROCESSING AND PRESERVATION OF PLANT FOODS M. PILAR CANO AND BEGONA
DE ANCOS 14. HIGH-PRESSURE APPLICATIONS ON MYOSYSTEMS PILAR MONTERO AND
M. CARMEN GOMEZ-GUILLEN 283 311 15. 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 16. COMMERCIAL HIGH-PRESSURE EQUIPMENT
JAN HJELMQWIST 17. FOOD IRRADIATION*AN EMERGING TECHNOLOGY JAMES H. MOY
18. ULTRAVIOLET LIGHT AND FOOD PRESERVATION AURELIO LOPEZ-MALO AND
ENRIQUE PALOU 19. MICROBIAL INACTIVATION BY ULTRASOUND SANTIAGO CONDON,
JAVIER RASO, AND RAFAEL PAGAN 20. USE OF MAGNETIC FIELDS AS A NONTHERMAL
TECHNOLOGY GUSTAVO V. BARBOSA-CDNOVAS, BARRY G. SWANSON, M. FERNANDA SAN
MARTIN G., AND FEDERICO HARTE 21. NONTHERMAL TECHNOLOGIES IN COMBINATION
WITH OTHER PRESERVATION FACTORS JAVIER RASO, RAFAEL PAGAN, AND SANTIAGO
CONDON 343 361 375 405 423 443 453 CONTENTS 22. SOUS VIDE/FREEZING
TECHNOLOG Y FOR READY MEALS F.S. TANSEY AND T.R. GORMLEY 23. ADVANCES IN
OHMIC HEATING AND MODERATE ELECTRIC FIELD (MEF) PROCESSING SUDHIR K.
SASTRY 24. RADIO-FREQUENCY HEATING IN FOOD PROCESSING JUMING TANG, YIFEN
WANG, AND T. V. CHOW TING CHAN 25. CURRENT STATE OF MICROWAVE
APPLICATIONS TO FOOD PROCESSING PEDRO FITO, AMPARO CHIRALT, AND M.
EUGENIA MARTIN 26. SUPERCRITICAL FLUID EXTRACTION: AN ALTERNATIVE TO
ISOLATING NATURAL FOOD PRESERVATIVES GUILLERMO REGLERO, F. JAVIER
SENORDNS, AND ELENA IBDHEZ 27. MODELING SYSTEMS AND IMPACT ON FOOD
MICROBIOLOGY GAIL BELTS AND LINDA EVERIS 28. PREDICTIVE MICROBIOLOGY AND
ROLE IN FOOD SAFETY SYSTEMS ANTONIO MARTINEZ, MIGUEL RODRIGO, DOLORES
RODRIGO, PILAR RUIZ, AMAURY MARTINEZ, AND MA. JOSE OCIO 29. EXPERIMENTAL
PROTOCOLS FOR MODELING THE RESPONSE OF MICROBIAL POPULATIONS EXPOSED TO
EMERGING TECHNOLOGIES: SOME POINTS OF CONCERN STELLA M. ALZAMORA, SANDRA
GUERRERO, PASCUAL E. VIOLLAZ, AND JORGE WELTI-CHANES 30. APPLICATION OF
ARTIFICIAL INTELLIGENCE TO PREDICTIVE MICROBIOLOGY ROSA MARIA
GARCIA-GIMENO, CESAR HERVDS-MARTINEZ, AND GONZALO ZURERA-COSANO 31.
GROWTH/NO-GROWTH INTERFACE MODELING AND EMERGING TECHNOLOGIES ENRIQUE
PALOU AND AURELIO LOPEZ-MALO 32. CALCULATING MICROBIAL INACTIVATION
DURING HEAT TREATMENTS WITHOUT D AND Z VALUES MICHA PELEG 33. SAFETY AND
QUALITY IN THE FOOD INDUSTRY MARIA S. TAPIA, IVELIO ARISPE, AND AMAURY
MARTINEZ INDEX IX 477 491 501 525 539 555 579 591 609 629 653 669 681
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| spellingShingle | Novel food processing technologies Food science and technology Lebensmitteltechnologie (DE-588)4034901-9 gnd Neue Technologie (DE-588)4194462-8 gnd Technischer Fortschritt (DE-588)4059252-2 gnd Technische Innovation (DE-588)4431027-4 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd |
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| title | Novel food processing technologies |
| title_auth | Novel food processing technologies |
| title_exact_search | Novel food processing technologies |
| title_full | Novel food processing technologies ed. by Gustavo V. Barbosa-Cánovas ... |
| title_fullStr | Novel food processing technologies ed. by Gustavo V. Barbosa-Cánovas ... |
| title_full_unstemmed | Novel food processing technologies ed. by Gustavo V. Barbosa-Cánovas ... |
| title_short | Novel food processing technologies |
| title_sort | novel food processing technologies |
| topic | Lebensmitteltechnologie (DE-588)4034901-9 gnd Neue Technologie (DE-588)4194462-8 gnd Technischer Fortschritt (DE-588)4059252-2 gnd Technische Innovation (DE-588)4431027-4 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd |
| topic_facet | Lebensmitteltechnologie Neue Technologie Technischer Fortschritt Technische Innovation Lebensmittelverarbeitung Aufsatzsammlung |
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