Novel Food Processing
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Novel Food Processing Technologies
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Author : Gustavo V. Barbosa-Canovas
language : en
Publisher: CRC Press
Release Date : 2004-11-30
Novel Food Processing Technologies written by Gustavo V. Barbosa-Canovas and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-11-30 with Technology & Engineering categories.
Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve
Case Studies In Novel Food Processing Technologies
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Author : C J Doona
language : en
Publisher: Woodhead Publishing
Release Date : 2017-11-01
Case Studies In Novel Food Processing Technologies written by C J Doona and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-01 with Technology & Engineering categories.
Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialization of new products and processes brings exciting opportunities and interesting challenges. Case Studies In Novel Food Processing Technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialization of foods produced by novel processing technologies. The second edition brings all Case Studies fully revised and all recent updates in the field, besides a bigger focus on Thermal Technologies. With its team of distinguished editors and international contributors, the book is an essential reference for professionals in industry, academia, and government. The second edition brings all case studies fully updated with new developments (eg. Pressure Assisted Thermal Sterilization (PATS), Microwave Sterilization) and how they are being implemented commercially and with a stronger focus on Thermal Technologies New chapters on emerging technologies such as high pressure homogenization, pulsed UV light, cold plasma, Ohmic heat in combination with high pressure, singlet oxygen, and more modeling. Provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialization of foods produced by novel processing technologies Features alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies utilized in food preservation sectors
Novel Food Processing
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Author : Jasim Ahmed
language : en
Publisher: CRC Press
Release Date : 2016-04-19
Novel Food Processing written by Jasim Ahmed and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Technology & Engineering categories.
Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at th
Improving Food Quality With Novel Food Processing Technologies
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Author : Özlem Tokuşoğlu
language : en
Publisher: CRC Press
Release Date : 2014-12-01
Improving Food Quality With Novel Food Processing Technologies written by Özlem Tokuşoğlu and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-12-01 with Technology & Engineering categories.
Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations . Improving Food Quality with Novel Food Processing Technolo
Novel Food Processing Technologies
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Author : Vikas Nanda
language : en
Publisher: Nipa
Release Date : 2023-08
Novel Food Processing Technologies written by Vikas Nanda and has been published by Nipa this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-08 with Science categories.
The book is likely to cover the innovative technologies such as non-thermal technology, nano-technology, non-invasive analysis of foods, newer methods of extraction, the recent know-how of food packaging, etc. This book will be very useful to everyone working in the area of food to upgrade their knowledge regarding various aspects of the latest processing technologies. The compilation, in particular, is not absolutely based on any specific lecture course. However, it will definitely serve as one of the affluent manuscript in supporting too many course outlines related to advanced food technologies prevailing in many academic institutions. This book will generate the interest of many courses including Emerging Technologies in Food Processing, Novel Food Processing Technologies, Advances in Food Technology etc. Hence it will fulfill the high demand for food scientists and technologists in upcoming years and will gain popularity throughout the world. This will be an asset to all the readers thriving to upgrade their knowledge and utilize it for the betterment of mankind. The readers will get acquainted with latest happenings and its details in all aspects of food, thereby will add new dimensions to the basic research strategies. Academicians, researchers and students will get ready references to enhance their proficiency for emerging techniques in processing of foods since it is the compilation of novel technologies with all the details required.
Novel Food Processing
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Author :
language : en
Publisher:
Release Date : 2018-05
Novel Food Processing written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-05 with categories.
By the turn of the century, consumers have been more demanding, sophisticated and discretionary. They will want much safer, high-quality, and convenience foods. Most foods are perishable and will deteriorate unless preserved. Agents involved in food spoilage include physical reactions, chemical reactions, enzymes, and microorganisms. Control of microbial and enzymatic activity can extend the shelf life of foods for use in the future. Thermal and non-thermal technologies are both used in the processing and preservation of foods. The food processor will need to get the best from his existing processing technology in addition to looking for newer ones. New and alternative food processing methods &/or novel combinations of existing methods are continually being investigated by the industry in pursuit of producing better quality foods more economically. Innovative and novel concepts are continuously evolving in every area of food processing. Recently, awareness about good nutrition coupled with the increasing demand for fresher tasting food have paved the way for new food processing technologies. Novel Food Processing covers a range of food processing treatments that meet current demands for added value and guaranteed safety. Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal processing methods such as microwave (MW), radiofrequency (RF), infrared (IR) heating, pressure-assisted thermal sterilization (PATS), and sous-vide processing (SVP), as well as non-thermal methods such as high hydrostatic pressure (HHP) processing, irradiation, ultrasound, pulsed electric field (PEF), and pulsed light (PL) technologies to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve the safety, quality, and nutritional value of various food products. Covering significant advances have been made in the research, development, and application of these technologies in food processing; this book is intended for students as well as professionals and researchers interested in both food and environmental issues applicable to sustainable food production.
Novel Food Processing Technologies
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Author : Gustavo V. Barbosa-Canovas
language : en
Publisher: CRC Press
Release Date : 2004-11-30
Novel Food Processing Technologies written by Gustavo V. Barbosa-Canovas and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-11-30 with Technology & Engineering categories.
Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve the safety, quality, and nutritional value of various food products. Documents the results of the Emerging Technologies for the Food Industry symposium held in Madrid, Spain. Spanning the most influential breakthroughs in food engineering, this guide demonstrates the successful application of PEF technology to products such as fruit juices, eggs, and milk. It also studies factors affecting the PEF resistance of microorganisms, analyzes methods in predictive microbiology and its impact on food safety systems, and examines advances in the use of freezing technologies, ultraviolet light, supercritical fluid extraction, and commercial high-pressure equipment.
Food Formulation
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Author : Shivani Pathania
language : en
Publisher: John Wiley & Sons
Release Date : 2021-02-26
Food Formulation written by Shivani Pathania and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-02-26 with Technology & Engineering categories.
Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.
Food Processing And Preservation Technology
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Author : Megh R. Goyal
language : en
Publisher: CRC Press
Release Date : 2022-04-27
Food Processing And Preservation Technology written by Megh R. Goyal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-04-27 with Science categories.
Food Processing and Preservation Technology: Advances, Methods, and Applications confronts the challenges of food preservation by providing new research and information on the use of novel processing and preservation technologies during production, processing, and transportation in the food industry for the improvement of shelf life and the safety of foods. The book is organized in two main parts. The first section focuses on novel and nonthermal processing of food and food products. It looks at dielectric heating and ohmic heating as well as three-dimensional printing of foods and ozonization of food products. Part two delves into process interventions for food processing and preservations, discussing the applications of diverse novel food processing. The authors discuss drying technologies, advances in food fermentation technologies, mechanization of traditional indigenous products for preservation of food and safety, and different properties and concepts of bakery products. Key features: Examines different properties and attributes of some bakery foods, etc. Elucidates on novel nonthermal processing techniques and their mechanisms of actions for minimal loss of food nutrients and for food safety Discusses a variety of modern technologies that aim to reduce the spoilage of food products This volume presents valuable research on food processing, quality control, and safety measures for food products by means of novel processing and preservation technologies during production, processing, and transportation in the food industry.
Novel And Alternative Methods In Food Processing
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Author : N. Veena
language : en
Publisher: CRC Press
Release Date : 2023-08-04
Novel And Alternative Methods In Food Processing written by N. Veena and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-08-04 with Technology & Engineering categories.
This new volume explores emerging and advanced techniques in the food processing sector. Novel food processing methods such as ultrasound processing, microwave heating, advanced drying methods, and nonthermal technologies are discussed in detail. The volume also covers the application of irradiation and encapsulation methods, microbial valorizing, and other novel food processing and preservation methods. Mathematical modeling concepts and case studies are also included to illustrate applications of modeling techniques in food processing. The volume promotes the understanding of the thermodynamics of food polymers, structural design principles, structural hierarchy, and the steps involved in food structuring and structure measurement techniques.