Present and Future of High Pressure Processing Book

Present and Future of High Pressure Processing

  • Author : Francisco J. Barba
  • Publisher : Elsevier
  • Release Date : 2020-08-22
  • Genre: Health & Fitness
  • Pages : 426
  • ISBN 10 : 9780128172667
  • Total Read : 93
  • File Size : 19,5 Mb

Present and Future of High Pressure Processing Summary:

Developed for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe, and Healthy Foods outlines innovative applications derived from the use of high-pressure processing, beyond microbial inactivation. This content is especially important for product developers as it includes technological, physicochemical, and nutritional perspectives. This book specifically focuses on innovative high-pressure processing applications and begins with an introduction followed by a section on the impact of high-pressure processing on bioactive compounds and bioaccessibility/bioavailability. The third section addresses the ways in which high-pressure processing can assist in the reduction of toxins and contaminants, while the fourth section presents opportunities for the use of high-pressure processing in the development of healthy and/or functional food. This reference concludes with an analysis of the challenges regarding the use of high-pressure processing as an innovative application. • Explores the use of high-pressure processing as a tool for developing new products. • Outlines the structure and improved functional properties provided by high-pressure processing. • Illustrates potential applications and future trends of high-pressure processing. • Explains the mechanisms that influence the impact of high-pressure processing. • Highlights the optimal conditions for high-pressure processing to develop certain food products. • Defines the challenges and future perspectives in the use of high-pressure processing for food product development.

Recent Developments in High Pressure Processing of Foods Book

Recent Developments in High Pressure Processing of Foods

  • Author : Navin K Rastogi
  • Publisher : Springer Science & Business Media
  • Release Date : 2013-07-16
  • Genre: Technology & Engineering
  • Pages : 117
  • ISBN 10 : 9781461470557
  • Total Read : 92
  • File Size : 12,9 Mb

Recent Developments in High Pressure Processing of Foods Summary:

Features a Foreword by Dr. Dietrich Knorr. Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional characteristics can be maintained. In recent years, a significant increase in the number of scientific papers in literature demonstrating novel and diversified uses of high pressure processing indicates it to be highly emerging technology. The effect of high pressure technology on the quality and safety of foods will be discussed. Selected practical examples in fruits and vegetables, dairy and meat industries using high pressure will be presented and discussed. A brief account of the challenges in adopting this technology for industrial development will also be included.

High Pressure Processing of Food Book

High Pressure Processing of Food

  • Author : V.M. Balasubramaniam
  • Publisher : Springer
  • Release Date : 2016-01-28
  • Genre: Technology & Engineering
  • Pages : 762
  • ISBN 10 : 9781493932344
  • Total Read : 64
  • File Size : 12,7 Mb

High Pressure Processing of Food Summary:

High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.

High Pressure Processing of Foods Book

High Pressure Processing of Foods

  • Author : Christopher J. Doona
  • Publisher : John Wiley & Sons
  • Release Date : 2008-04-15
  • Genre: Technology & Engineering
  • Pages : 275
  • ISBN 10 : 9780470376317
  • Total Read : 96
  • File Size : 16,6 Mb

High Pressure Processing of Foods Summary:

In High Pressure Processing of Foods, an array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure; investigate the inactivation of different spore species as functions of processing parameters such as pressure, temperature, time, food matrix, and the presence of anti-microbials; propose predictive mathematical models for predicting spore inactivation in foods treated with HPP; address commercial aspects of high pressure processing that include the high pressure equipment and packaging used to achieve the sterilization of bacterial spores in foods; and provide an assessment of the quality of food products preserved by HPP. High Pressure Processing of Foods is the landmark resource on the mechanisms and predictive modeling of bacterial spore inactivation by HPP.

Food Processing Technology Book

Food Processing Technology

  • Author : P.J. Fellows
  • Publisher : Woodhead Publishing
  • Release Date : 2022-06-18
  • Genre: Technology & Engineering
  • Pages : 805
  • ISBN 10 : 9780323984317
  • Total Read : 62
  • File Size : 20,9 Mb

Food Processing Technology Summary:

Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations. This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes. Presents current trends on food sustainability, environmental considerations, changing consumer choices, reduced packaging and energy use, and functional and healthy/plant-based foods Includes highly illustrated line drawings and/or photographs to show the principles of equipment operation and/or examples of equipment that is used commercially Contains worked examples of common calculations

In Space Manufacturing and Resources Book

In Space Manufacturing and Resources

  • Author : Volker Hessel
  • Publisher : John Wiley & Sons
  • Release Date : 2022-09-26
  • Genre: Technology & Engineering
  • Pages : 432
  • ISBN 10 : 9783527348534
  • Total Read : 68
  • File Size : 19,7 Mb

In Space Manufacturing and Resources Summary:

In-Space Manufacturing and Resources Comprehensive resource covering all in-space manufacturing and planetary resource exploration endeavors. The space economy is developing quickly, and pivotal events have brought us to a strong inflection point. This unique book includes fundamental and ground-breaking innovations in the field and is meant to quickly get readers up to speed on many different facets of space and planetary resource exploration, such as: Space health & medicine Space biology & space farming Space chemistry & space mining Space construction & advanced materials production Space policy, law & economics Presenting a snapshot of the expanding space economy and manufacturing applications in low-Earth orbit, along with resource utilization capabilities in development for Moon and Mars missions, this an indispensable source for all researchers and commercial companies working on space and planetary resource exploration.

Food Preservation and Safety of Natural Products Book

Food Preservation and Safety of Natural Products

  • Author : Helen N. Onyeaka
  • Publisher : Academic Press
  • Release Date : 2022-06-24
  • Genre: Medical
  • Pages : 272
  • ISBN 10 : 9780323857017
  • Total Read : 99
  • File Size : 14,5 Mb

Food Preservation and Safety of Natural Products Summary:

Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage that create significant loss to global food production while also discussing how food serves as a vehicle for the transmission of pathogenic microorganisms responsible for mild to debilitating health conditions in humans. The book provides essential information for food safety professionals on issues relating to foodborne diseases and offers potential solutions by presenting various methods of incorporating natural products in food production to prevent the spread of foodborne pathogenic organisms. The demand for green consumerism and consumers general distaste for synthetic food additives poses a serious challenge to food safety and preservation. Natural products are used as green and sustainable source of bioactive compounds that can be applied in various fields including food. The use of plant and other natural products in food preservation is on the rise, hence this book reviews microbial mediated food spoilage, foodborne pathogens and food contamination and offers applications of natural products in food preservation. Provides important information on microbial metabolic by-products (natural enzymatic processes) to prevent food spoilage or deterioration Includes molecular techniques for antimicrobial and antioxidant applications in food, food packaging and edible films Presents the latest evidence-based science on the natural products used as additives in food

Ultra High Pressure Treatment of Foods Book

Ultra High Pressure Treatment of Foods

  • Author : Marc E.G. Hendrickx
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Genre: Technology & Engineering
  • Pages : 340
  • ISBN 10 : 9781461507239
  • Total Read : 71
  • File Size : 6,9 Mb

Ultra High Pressure Treatment of Foods Summary:

During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food products has grown. The food industry has responded by applying a number of new technologies including high hydrostatic pressure for food processing and preservation. In addition, food scientists have demonstrated the feasibility of industrial-scale high pressure processing. This technology is of specific interest to the food industry because it provides an attractive alternative to conventional methods of thermal processing, which often produce undesirable changes in foods and hamper the balance between high quality (color, flavor, and functionality) and safety. In addition, it offers opportunities for creating new ingredients and products because of the specific actions of high pressure on bio logical materials and food constituents. It allows food scientists to redesign exist ing processes and to create entirely new ones using high pressure technology alone or in combination with conventional processes (e. g. , pressure-temperature combinations ). Researchers have investigated high pressure processing for the past century. Scientists such as Hite and Bridgman did pioneering work at the turn of the 20th century. Then during the 1980s and 1990s, there was a large effort to investigate the effects of high pressure on biological materials, particularly foods. The initial research activities in the late 1980s and early 1990s focused on exploratory activ ities in the food area.