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Recent Developments in High Pressure Processing of Foods

2013-07-16 Technology & Engineering
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Release : 2013-07-16
Genre : Technology & Engineering
Kind : eBook
Book Rating : 552/5 ( reviews)

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Book Synopsis Recent Developments in High Pressure Processing of Foods by : Navin K Rastogi

Download or read book Recent Developments in High Pressure Processing of Foods written by Navin K Rastogi. This book was released on 2013-07-16. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Recent Developments in High Pressure Processing of Foods

2013
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Release : 2013
Genre :
Kind : eBook
Book Rating : /5 ( reviews)

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Book Synopsis Recent Developments in High Pressure Processing of Foods by : Navin K. Rastogi

Download or read book Recent Developments in High Pressure Processing of Foods written by Navin K. Rastogi. This book was released on 2013. Available in PDF, EPUB and Kindle. Book excerpt:

Present and Future of High Pressure Processing

2020-08-22 Technology & Engineering
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Release : 2020-08-22
Genre : Technology & Engineering
Kind : eBook
Book Rating : 665/5 ( reviews)

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Book Synopsis Present and Future of High Pressure Processing by : Francisco J. Barba

Download or read book Present and Future of High Pressure Processing written by Francisco J. Barba. This book was released on 2020-08-22. Available in PDF, EPUB and Kindle. Book excerpt: 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

High Pressure Processing of Food

2016-01-28 Technology & Engineering
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Release : 2016-01-28
Genre : Technology & Engineering
Kind : eBook
Book Rating : 349/5 ( reviews)

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Book Synopsis High Pressure Processing of Food by : V.M. Balasubramaniam

Download or read book High Pressure Processing of Food written by V.M. Balasubramaniam. This book was released on 2016-01-28. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Food Processing

1995-10-13 Technology & Engineering
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Release : 1995-10-13
Genre : Technology & Engineering
Kind : eBook
Book Rating : 849/5 ( reviews)

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Book Synopsis Food Processing by : Anilkumar G. Gaonkar

Download or read book Food Processing written by Anilkumar G. Gaonkar. This book was released on 1995-10-13. Available in PDF, EPUB and Kindle. Book excerpt: Sustained developments in various branches of science and technology have resulted in considerable improvements in food processing methods. These new processing technologies have in turn contributed to enhancement of the quality and acceptability of foods. The aim of this book is to assemble, for handy reference, new developments pertaining to selected food processing technologies.Food processing methods covered include: NMR imaging, on-line NMR, on-line sensors, ultrasonics, synchrotron radiation to study fast events, membrane processing, bioseparation, high pressure processing, aseptic processing, irradiation, freezing, extrusion and extraction technologies. The book, adequately referenced and illustrated with numerous figures and tables, is a valuable reference for scientists, engineers, and technologists in industries and government laboratories involved in food processing, food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from the Food Science, Food Engineering, and Agricultural Engineering departments.

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