Processing Effects on Safety and Quality of Foods Book

Processing Effects on Safety and Quality of Foods


  • Author : Enrique Ortega-Rivas
  • Publisher : CRC Press
  • Release Date : 2009-10-08
  • Genre: Technology & Engineering
  • Pages : 594
  • ISBN 10 : 1420061151

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Processing Effects on Safety and Quality of Foods Excerpt :

Covers a Host of Groundbreaking Techniques Thermal processing is known to effectively control microbial populations in food, but the procedure also has a downside―it can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality. Processing Effects on Safety and Quality of Foods delineates three decades of advances made in processing techniques that produce microbiologically safe foods, while maintaining their sensory and nutritive properties. Addresses the Entire Food Processing Industry With an international team of more than 35 renowned contributors, this book presents evaluation techniques that yield reliable estimations of microbiological, physicochemical, nutritive, and sensory characteristics. Each chapter discusses the processing effects of relevant technologies and includes the basics of microbial kinetics, sensory evaluation, and the perception of food quality. A sampling of the techniques covered: Hermetically sealed containers Acrylamide formation Dried foods Irradiated foods Pressure-assisted thermal processing Pulsed electric field processing Processing Effects on Safety and Quality of Foods addresses the entire food processing industry, including food modeling, optimization, and proper design of manufacturing plants. It is the first of its kind―a single, sound reference that explores all of the different aspects involved in evaluating processing effects in food safety and quality.

Biosensors in Food Processing  Safety  and Quality Control Book

Biosensors in Food Processing Safety and Quality Control


  • Author : Mehmet Mutlu
  • Publisher : CRC Press
  • Release Date : 2016-04-19
  • Genre: Technology & Engineering
  • Pages : 358
  • ISBN 10 : 1439819866

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Biosensors in Food Processing Safety and Quality Control Excerpt :

This book details the latest developments in sensing technology and its applications in the food industry, profiling the improvements achieved in recent years for better food quality, safety, processing, and control. Topics discussed include the use of biosensors for the assessment of natural toxins in food and for pesticides and foodborne pathogens, electrochemical biosensors as a tool for the determination of phenolic compounds and antioxidant capacity in foods and beverages, and the role of neural networks in the field of sensors.

Food Processing for Increased Quality and Consumption Book

Food Processing for Increased Quality and Consumption


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2018-04-08
  • Genre: Technology & Engineering
  • Pages : 522
  • ISBN 10 : 9780128114995

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Food Processing for Increased Quality and Consumption Excerpt :

Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. Examines different frying techniques, dielectric defrosting, high pressure processing, and more Provides techniques to improve the quality and sensory aspects of foods Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey Outlines techniques for fresh, cured and frozen foods Presents processing methods to improve the nutritional value of foods

Emerging Technologies for Food Quality and Food Safety Evaluation Book

Emerging Technologies for Food Quality and Food Safety Evaluation


  • Author : Yong-Jin Cho
  • Publisher : CRC Press
  • Release Date : 2011-03-09
  • Genre: Technology & Engineering
  • Pages : 378
  • ISBN 10 : 9781439815250

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Emerging Technologies for Food Quality and Food Safety Evaluation Excerpt :

Even though the perception of food quality may depend on its hedonic and often subjective attributes, it is essential to quantitatively evaluate its quality and safety. Fortunately, the advent of sophisticated systems, including nondestructive testing techniques, has made it possible to definitively evaluate food quality. Reflecting these advances,

Food Processing Technologies Book

Food Processing Technologies


  • Author : Amit K. Jaiswal
  • Publisher : CRC Press
  • Release Date : 2016-08-05
  • Genre: Technology & Engineering
  • Pages : 759
  • ISBN 10 : 9781315355108

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Food Processing Technologies Excerpt :

The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the food. It also enhances color and texture while maintaining quality of products and makes them edible. However, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins and bioactive metabolites among others. Food Processing Technologies: Impact on Product Attributes covers a range of food processing technologies and their effect on various food product attributes, such as bioactive compounds, safety, and sensory and nutritional aspects of the food upon processing. There are eight major parts in the book. Part I covers the conventional processing technologies. Parts II, III, IV, and V deal with various novel processing technologies, including impingement processing technologies, electro-magnetic processing technologies, physico-mechanical processing technologies, and electro-technologies. Part VI introduces chemical processing technologies. Part VII comprise irradiation processing technology, and the final part is focused on biological processing technology, detailing the application of enzymes in food processing. Numerous studies were carried out to find the impact of these processing technologies on various aspects of food and associated health promotion properties. Both positive and negative results were obtained based on nature of foods, processing type, and duration of processing, and this book covers these results in depth.

High Pressure Processing of Food Book

High Pressure Processing of Food


  • Author : V.M. Balasubramaniam
  • Publisher : Springer
  • Release Date : 2016-01-28
  • Genre: Technology & Engineering
  • Pages : 762
  • ISBN 10 : 9781493932344

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High Pressure Processing of Food 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.

Light Scattering Technology for Food Property  Quality and Safety Assessment Book

Light Scattering Technology for Food Property Quality and Safety Assessment


  • Author : Renfu Lu
  • Publisher : CRC Press
  • Release Date : 2017-11-22
  • Genre: Science
  • Pages : 483
  • ISBN 10 : 9781482263350

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Light Scattering Technology for Food Property Quality and Safety Assessment Excerpt :

Light Scattering Technology for Food Property, Quality and Safety Assessment discusses the development and application of various light scattering techniques for measuring the structural and rheological properties of food, evaluating composition and quality attributes, and detecting pathogens in food. The first four chapters cover basic concepts, principles, theories, and modeling of light transfer in food and biological materials. Chapters 5 and 6 describe parameter estimation methods and basic techniques for determining optical absorption and scattering properties of food products. Chapter 7 discusses the spatially-resolved measurement technique for determining the optical properties of food and biological materials, whereas Chapter 8 focuses on the time-resolved spectroscopic technique for measuring optical properties and quality or maturity of horticultural products. Chapter 9 examines practical light scattering techniques for nondestructive quality assessment of fruits and vegetables. Chapter 10 presents the theory of light transfer in meat muscle and the measurement of optical properties for determining the postmortem condition and textural properties of muscle foods and meat analogs. Chapter 11 covers the applications of spatially-resolved light scattering techniques for assessing quality and safety of animal products. Chapter 12 looks into light scattering for milk and dairy processing. Chapter 13 examines the applications of dynamic light scattering for measuring the microstructure and rheological properties of food. Chapter 14 shows the applications of a biospeckle technique for assessing the quality and condition of fruits and vegetables. Chapter 15 provides a detailed description of Raman scattering spectroscopic and imaging techniques in food quality and safety assessment. Chapter 16, the final chapter, focuses on applications of light scattering techniques for the detection of food-borne pathogens.

The Microwave Processing of Foods Book

The Microwave Processing of Foods


  • Author : Marc Regier
  • Publisher : Woodhead Publishing
  • Release Date : 2016-11-01
  • Genre: Technology & Engineering
  • Pages : 484
  • ISBN 10 : 9780081005316

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The Microwave Processing of Foods Excerpt :

The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology. Provides thoroughly up-to-date information on the basics of microwaves and microwave heating Discusses the main factors for the successful application of microwaves and the main problems that may arise Includes current and potential future applications for real-world application as well as new research and advances Includes new chapters on microwave-assisted frying, microbial inactivation, and disinfestation

Food Biochemistry and Food Processing Book

Food Biochemistry and Food Processing


  • Author : Leo M. L. Nollet
  • Publisher : John Wiley & Sons
  • Release Date : 2012-07-10
  • Genre: Science
  • Pages : 912
  • ISBN 10 : 9780813808741

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Food Biochemistry and Food Processing Excerpt :

Simpson (food science and agricultural chemistry, McGill U., Canada) brings together academics and industry professionals working in food biochemistry, processing, and safety around the world for this 45-chapter textbook aimed at food scientists, researchers and technologists in the food industry, and faculty and students in food science, technology, and engineering. It combines the areas of food biochemistry and food processing to help them rationalize and develop more effective strategies to produce and preserve food. It covers the essential principles of food biochemistry, enzymology, and food processing, then the biochemistry of meat, poultry, seafoods, milk, fruits, vegetables, cereals, and fermented foods, and food microbiology and safety. Along with updates to several chapters, this edition has been revised to incorporate safety considerations and the chemical changes induced by processing in the biomolecules of food in each chapter. It includes a new section on health and functional foods and 10 new chapters on topics like thermally and minimally processed foods, separation technology, and allergens.

Handbook of Vegetable Preservation and Processing Book

Handbook of Vegetable Preservation and Processing


  • Author : Y. H. Hui
  • Publisher : CRC Press
  • Release Date : 2015-11-05
  • Genre: Technology & Engineering
  • Pages : 990
  • ISBN 10 : 9781482212297

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Handbook of Vegetable Preservation and Processing Excerpt :

The second edition of a bestseller, Handbook of Vegetable Preservation and Processing compiles the latest developments and advances in the science and technology of processing and preservation of vegetables and vegetable products. It includes coverage of topics not found in similar books, such as nutritive and bioactive compounds of vegetables; veg

Thermal Food Processing Book

Thermal Food Processing


  • Author : Da-Wen Sun
  • Publisher : CRC Press
  • Release Date : 2012-05-16
  • Genre: Science
  • Pages : 688
  • ISBN 10 : 9781439876794

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Thermal Food Processing Excerpt :

Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today an

Handbook of Food Processing Book

Handbook of Food Processing


  • Author : Theodoros Varzakas
  • Publisher : CRC Press
  • Release Date : 2015-10-22
  • Genre: Technology & Engineering
  • Pages : 679
  • ISBN 10 : 9781498721783

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Handbook of Food Processing Excerpt :

Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele

Biopolymer Engineering in Food Processing Book

Biopolymer Engineering in Food Processing


  • Author : Vania Regina Nicoletti Telis
  • Publisher : CRC Press
  • Release Date : 2012-05-29
  • Genre: Science
  • Pages : 416
  • ISBN 10 : 9781439844946

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Biopolymer Engineering in Food Processing Excerpt :

Due to their unique properties and ability to interact with other food components, biopolymers have traditionally played a major role in food processing. Biopolymer Engineering in Food Processing explores processing technology associated with biopolymer applications and discusses both operational and economic aspects. Following an overview of biopolymer applications and their functionality in different processes, the text examines: Production routes, availability, costs, and physicochemical properties of commercial biopolymers Rheology of biopolymer suspensions, how concentration and shear may affect their flow behavior, and their response to pressure losses and heat transfer during flow Effects of food processing and storage conditions on the viscoelastic and textural properties of food gels Mechanical and mass transfer properties of films and coating produced from biopolymers, composites, and nanocomposites The use of biopolymer coatings to reduce oil uptake during deep-fat frying of foods and in modified atmosphere storage of foods The book also explores the application of biopolymers in separation processes for recovery of biocompounds. It discusses biopolymer behavior during thermoplastic extrusion and the response of certain cereals and snacks to extrusion operating parameters. Finally, it reviews engineering aspects of biopolymers used as drying aids in spray-drying and freeze-drying of fruit juices and pulps and discusses biopolymers used as cryoprotectants in food freezing. A comprehensive source of scientific and technical information for those involved with process design and research and development, the book is also an ideal reference for academic researchers and undergraduate and postgraduate students.

Freezing Effects on Food Quality Book

Freezing Effects on Food Quality


  • Author : Lester E. Jeremiah
  • Publisher : Routledge
  • Release Date : 2019-02-25
  • Genre: Health & Fitness
  • Pages : 432
  • ISBN 10 : 9781351447072

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Freezing Effects on Food Quality Excerpt :

This work examines meat production, processing and preparation; looks at how freezing affects poultry products; describes changes in seafood and fish during frozen storage; analyses phyiscal and chemical alterations in fruits during freezing; discusses prefreezing operations for vegetables and details the manufacture of ice cream and related products as well as the consequences of freezing eggs and techniques in production of bread from frozen dough. It presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods. The fundamental concepts upon which food-freezing technologies are based, are reviewed.

Innovative Technologies in Beverage Processing Book

Innovative Technologies in Beverage Processing


  • Author : Ingrid Aguilo-Aguayo
  • Publisher : John Wiley & Sons
  • Release Date : 2017-05-18
  • Genre: Technology & Engineering
  • Pages : 336
  • ISBN 10 : 9781118929353

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Innovative Technologies in Beverage Processing Excerpt :

An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients. The latest addition to the critically acclaimed IFST Advances in Food Science series this book brings together edited contributions from internationally recognized experts in their fields who offer insights and analysis of the latest developments in non-alcoholic beverage manufacture. Topics covered include juices made from pome fruits, citrus fruits, prunus fruits, vegetables, exotic fruits, berries, juice blends and non-alcoholic beverages, including grain-based beverages, soups and functional beverages. Waste and by-products generated in juice and non-alcoholic beverage sector are also addressed. Offers fresh insight and analysis of the latest developments in non-alcoholic beverage manufacture from leading international experts Covers all product segments of the non-alcoholic beverage market, including juices, vegetable blends, grain-based drinks, and alternative beverages Details novel thermal and non-thermal technologies that ensure high-quality nutrient retention while extending product shelf life Written with the full support of The Institute of Food Science and Technology (IFST), the leading qualifying body for food professionals in Europe Innovative Technologies in Beverage Processing is a valuable reference/working resource for food scientists and engineers working in the non-alcoholic beverage industry, as well as academic researchers in industrial food processing and nutrition.