Processing Foods: Quality Optimization and Process Assessment
Features
Summary
Processing Foods: Quality Optimization and Process Assessment provides a large body of updated information - helping researchers and industrialists make use of new concepts, technologies and approaches that are at the heart of modern food research. It will be a useful tool in the interweaving of scientific and technological information that the multidisciplinarity of food processing and preservation requires.
The book concerns conventional and emerging technologies - reviewing relevant chemical, physical and microbiological changes in food - occurring during processing. It discusses methods to monitor and assess such changes with a view to product optimization. Chapters include reviews of different subjects and specific studies that clarify the issues and their potential applications. The topics are divided into five sections: thermal processing, freezing, drying, high pressure processing and minimal and combined processes.
Table of Contents
Process Optimization and Minimal Processing of Foods: an International Collaborative Approach in the Framework of the EU Copernicus Programme - F.A.R. Oliveira, I.B.M. Lino and J.C. Oliveira
Enzymic Time Temperature Integrators for the Quantification of Thermal Processes in Terms of Food Safety - A. Van Loey, T. Haentjens, C. Smout and M.E. Hendrickx
Possibilities and Limitations of Computational Fluid Dynamics for Thermal Food Process Optimization - P. Verboven, N. Scheerlinck, J. Baerdemaeker and B.M. Nicolai
Methodologies to Optimize Thermal Processing Conditions: an Overview - I.M.L.M. Ávila and C.L.M. Silva
Microbial and Quality Assessment in Thermal Processing - A. Martínez, C. Rodrigo, P.S. Fernandez, M.J. Ocio, F. Rodrigo and M. Rodrigo
Minimal Processing of Foods With Electric Heating Methods - T. Ohlsson
Application of the Concepts of Biomaterials Science to the Quality Optimization of Frozen Foods - J.C. Oliveira, P.M. Pereira, J.M. Frias, I.B. Cruz, and W.M. MacInnes
The Influence of Freezing and Frozen Storage Time on Structural and Other Changes in Plant Tissue - T. Sáray, K. Horti, E. Zackel and A. Koncz
Intensification of Freezing - S. Ditchev and P. Richardson
Developments in Fish-freezing in Europe With Emphasis on Cryoprotectants - T.R. Gormley
Advantages in Osmotic Dehydration - H.N. Lazarides, P. Fito, A. Chiralt, V. Gekas and A. Lenart
Rehydration of Dried Plant Tissues: Basic Concepts and Mathematical Modeling - F.A.R. Oliveira and L. Ilincanu
Recent Advances in the Drying of Apples Under Variable Process Conditions - D. Piotrowski and A. Lenart
Process Assessment of High Pressure Processing of Foods: an Overview - D. Knorr
A Comparison Between Pressure and Temperature Effects on Food Constituents - K. Heremans, F. Meersman, P. Rubens, L. Smeller, J. Snauwaert and G. Vermeulen
High Pressure Treatment of Fruit, Meat and Cheese Products: Equipment, Methods and Results - M. Fonberg-Broczeck, J. Arabas, E. Kostrzewa, A. Reps, J. Szczawinski, J. Szczepek, B. Windyga and S. Porowski
Combined High Pressure/Temperature Treatments for Quality Improvement of Fruit - Derived Products - M.P. Cano, A. Hernández and B. De Ancos
Influence of Culturing Conditions on the Pressure Sensitivity of Escherichia coli - C. Scherck, G. Van Almisck and Horst Ludwig
Quality and Safety Aspects of Novel Minimal Processing Technologies - L. Gorris and B. Tauscher
Vacuum Impregnation: a Tool in Minimally Processing Foods - A. Chiralt, P. Fito, A. Andrés, J. M. Barat, J. Martínez-Monzó and N. Martínez-Navarrete
Edible and Biodegradable Polymeric Materials for Food Packaging or Coating - I. Arvanitoyannis and L. Gorris
The Role of Ionizing Radiation in Minimal Processing or Pre-cut Vegetables with Particular Reference to the Control of Listeria monocytogenes - J. Farkas, L. Mészáros C. Mohácsi-Farkas, T. Sáray and E. Andrássy
Development of Perforation-mediated Modified Atmosphere Packaging for Fresh-cut Vegetables - S. Fonseca, F.A.R. Oliveira, J. Brecht and K.V. Chau
