Novel Food Processing Technologies [Hardcover]

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.Present Status and the Future of PEF Technology,
G.V. Barbosa-Canovas and D. Sepulveda
Microbial Inactivation by Pulsed Electric Fields, R.
Pagan, S. Condon, and J. Raso
Inactivation Kinetics of Microorganisms by Pulsed Electric
Fields, M. Rodrigo, A. Martinez, and D. Rodrigo
Does High-Intensity Pulsed Electric Fields Induce Changes
In Enzymatic Activity, Protein Conformation, and Vitamin
and Flavor Stability?, O. Martin-Belloso, S. Bendicho,
P. Elez-Martinez, and G. V. Barbosa-Canovas
Pulsed Electric Field-Assisted Extraction of Juice from
Food Plants, E. Vorobiev, A. Baset Jemai, H.
Bouzrara, N. Lebovka, and M. Bazhal
Application of PEF on Orange Juice Products, D. Rodrigo, F.
Sampedro, A. Martinez, M. Rodrigo, and G.V. Barbosa-
Canovas
PEF-A Food Industry's View, H. Lelieveld
Fundamentals and Applications of High Pressure &lã™