Description
Book SynopsisConsumers 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 Technologies details novel processing technologies including high pressure processing (HPP) and pulsed electrical fields (PEFs) that can improve the quality of food from functionality, chemistry/microbiology, bioactive quantity, and shelf-life standpoints.
The authors discuss how to improve food functionality with high hydrostatic pressure (HHP) and PEFs. They focus on improving the quality and retaining bioactive constituents of fruits and vegetables and improving the quality of dairy, egg, meat, and seafood products with HHP. Broad in scope, the book also reviews the modeling and simulations of HHP inactivation of microorganisms and
Table of Contents
PART I: Introduction . Introduction to Improving Food Quality by Novel Food Processes. PART II: Improving Food Quality with High Pressure Processing (HPP). High Pressure Processing on Bioactive Components of Foods and Beverages. High Pressure Processing on Improved Dairy Food Quality. Improving Quality of Agrofood Products by High Pressure Processing. High pressure processing (HPP) on freshness, shelf life of meat products and value-added meats products. Quality of High Pressure Processed Pastes and Purees. Fruit Juice Quality Enhancing By High Pressure Technology. Improvement of Protein Digestibility by High Pressure PEPPER. Improving Vegetable Quality by High Pressure. Modeling and simulating the high hydrostatic pressure inactivation of microrganisms in foods. Physicochemical Quality and Functionality of Berry, Berry-Based, Grape and Grape By-Products with High Pressure. Table Olive and Table Egg Quality By High Pressure Processing Technology. Applications of High Pressure Processing as Non-thermal Fermentation Control Technique. Pressure Processing-Assisted Thermal Processing of Low-Acid Shelf Stable Foods. Food Allergies, Intolerances and Food-Borne Intoxications: High Pressure Processing Effects. PART III: Improving Food Quality with Pulse Electric Field (PEF) Technologies. Effects of Pulsed Electric Field Processing on Microbial Quality, Enzymatic and Physical Properties of Milk. Improving Cheese Quality by Pulsed Electric Fields. Opportunities and Challenges in Fruit Juice Preservation by Pulsed Electric Fields. Quality, Safety And Shelf Life Extension Of Fresh Fruit Juices By Pulsed Electric Field Treatment. Liquid Egg Quality by PEF. PEF Technology on Yogurt and Soup Products.
