Innovative Technologies for Food Preservation

Book Innovative Technologies for Food Preservation Cover

Download book entitled Innovative Technologies for Food Preservation by Francisco J. Barba and published by Academic Press in PDF, EPUB and Kindle. Read Innovative Technologies for Food Preservation book directly from your devices anywhere anytime. Click Download Book button to get book file. Read some info about this book below.

  • Publisher : Academic Press
  • Release : 21 September 2017
  • ISBN : 9780128110324
  • Page : 326 pages
  • Rating : 4.5/5 from 103 voters

Innovative Technologies for Food Preservation Book PDF summary

Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability. Over the course of the 20th century, the interest and demand for the development and application of new food preservation methods has increased significantly. The research in the last 50 years has produced various innovative food processing technologies and the use of new technologies for inactivation of spoilage and/or pathogenic microorganisms will depend on several factors. At this stage of development there is a need to better understand the mechanisms that govern microbial inactivation as induced by new and innovative processing technologies, as well as suitable and effective conditions for inactivating the microorganism. Serves as a summary of relevant spoilage and pathogenic microorganisms for different foods as influenced by the application of innovative technologies for their preservation Provides readers with an in-depth understanding on how effective innovative processing technologies are for controlling spoilage and pathogenic microorganisms in different foods Integrates concepts in order to find the optimum conditions for microbial inactivation and preservation of major and minor food compounds

DOWNLOAD BOOK

Innovative Technologies for Food Preservation

Innovative Technologies for Food Preservation
  • Author : Francisco J. Barba,Anderson Sant'Ana,Vibeke Orlien,Mohamed Koubaa
  • Publisher : Academic Press
  • Release Date : 2017-09-21
  • ISBN : 9780128110324
DOWNLOAD BOOKInnovative Technologies for Food Preservation

Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also

Innovative Food Processing Technologies

Innovative Food Processing Technologies
  • Author : Anonim
  • Publisher : Elsevier
  • Release Date : 2020-08-18
  • ISBN : 9780128157824
DOWNLOAD BOOKInnovative Food Processing Technologies

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives

Innovative Food Science and Emerging Technologies

Innovative Food Science and Emerging Technologies
  • Author : Sabu Thomas,Rajendran Rajakumari,Anne George,Nandakumar Kalarikkal
  • Publisher : CRC Press
  • Release Date : 2018-09-03
  • ISBN : 9781351360265
DOWNLOAD BOOKInnovative Food Science and Emerging Technologies

This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the ever-growing demand for the supply and production of healthier foods. Distinguished scientists specializing in various disciplines discuss basic studies, applications, recent advances, difficulties, and breakthroughs in the field. The volume includes informative discussions and new research on food formulations, manufacturing techniques,

Innovative and Emerging Technologies in the Bio-marine Food Sector

Innovative and Emerging Technologies in the Bio-marine Food Sector
  • Author : Marco Garcia-Vaquero,Gaurav Rajauria
  • Publisher : Academic Press
  • Release Date : 2021-12-06
  • ISBN : 9780128204429
DOWNLOAD BOOKInnovative and Emerging Technologies in the Bio-marine Food Sector

Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects presents the use of technologies and recent advances in the emerging marine food industry. Written by renowned scientists in the field, the book focuses primarily on the principles of application and the main technological developments achieved in recent years. It includes technological design, equipment and applications of these technologies in multiple processes. Extraction, preservation, microbiology and processing of food are extensively covered in the wide context of

Handbook of Food Preservation

Handbook of Food Preservation
  • Author : M. Shafiur Rahman
  • Publisher : CRC Press
  • Release Date : 1999-01-21
  • ISBN : 0824702093
DOWNLOAD BOOKHandbook of Food Preservation

With over 2900 references, tables, and drawings, this book covers a wide variety of conventional and potential food preservation techniques. Emphasizing practical, cost-effective, and safe strategies, the book facilitates the selection of the best food ingredients and preservation techniques. It covers postharvest handling, explains conventional preservation methods, details the use of natural antimicrobials, antioxidants, edible coating, nitrites, food packaging, and HACCP in food safety. Highlighting the effects of preservation methods on the functional and sensory properties of foods, the book also

Green Food Processing Techniques

Green Food Processing Techniques
  • Author : Farid Chemat,Eugene Vorobiev
  • Publisher : Academic Press
  • Release Date : 2019-07-26
  • ISBN : 9780128154434
DOWNLOAD BOOKGreen Food Processing Techniques

Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus

Innovative Preservation Technology for the Fresh Fruit and Vegetables

Innovative Preservation Technology for the Fresh Fruit and Vegetables
  • Author : Bernardo Pace,Maria Cefola
  • Publisher : MDPI
  • Release Date : 2021-08-17
  • ISBN : 9783036513300
DOWNLOAD BOOKInnovative Preservation Technology for the Fresh Fruit and Vegetables

The preservation of freshness of fruits and vegetables until their consumption is the aim of many research activities. The quality losses of fresh fruit and vegetables during cold chain are frequently attributable to an inappropriate use of postharvest technologies. Moreover, especially when fresh produce is transported to distant markets, it is necessary to adopt proper storage solutions in order to preserve the initial quality. Nowadays, for each step of the supply chain (packing house, cold storage rooms, precooling center, refrigerate

Sustainable Production Technology in Food

Sustainable Production Technology in Food
  • Author : Jose M. Lorenzo,Paulo E.S. Munekata,Francisco J. Barba
  • Publisher : Academic Press
  • Release Date : 2021-08-16
  • ISBN : 9780128232200
DOWNLOAD BOOKSustainable Production Technology in Food

Sustainable Production Technology in Food explores several important scientific and practical aspects related to sustainable technologies in food production in both the farm and industry contexts. The book contains 18 chapters that describe the current scenario of technological advances within the food production system, focusing on the context of sustainability and offering future perspectives for the sustainable production of food. Presents a comprehensive discussion around the multidisciplinary aspects of technological advances for sustainable food production Addresses the current relationship between food