Doona Case Studies in Novel Food Processing Technologies

Innovations in Processing, Packaging, and Predictive Modelling
1. Auflage 2010
ISBN: 978-0-85709-071-3
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 560 Seiten

Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition

Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation 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 commercialisation of foods produced by novel processing technologies.Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens the case histories to include alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies, which are applied in food preservation sectors ranging from fresh produce, to juices, to disinfestation. Part three covers novel food preservation techniques using natural antimicrobials, novel food packaging technologies, and oxygen depleted storage techniques. Part four contains case studies of innovations in retort technology, microwave heating, and predictive modelling that compare thermal versus non-thermal processes, and evaluate an accelerated 3-year challenge test.With its team of distinguished editors and international contributors, Case studies in novel food processing technologies is an essential reference for professionals in industry, academia, and government involved in all aspects of research, development and commercialisation of novel food processing technologies. - Provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies - Presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing - Features alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies utilised in food preservation sectors

Autoren/Hrsg.

Doona, C J

Leseproben

Woodhead Publishing Series in Food Science, Technology and Nutrition

1. Chilled foods: a comprehensive guide

2. Yoghurt: science and technology

3. Food processing technology: principles and practice

4. Bender's dictionary of nutrition and food technology Sixth edition

5. Determination of veterinary residues in food

6. Food contaminants: sources and surveillance

7. Nitrates and nitrites in food and water

8. Pesticide chemistry and bioscience: the food-environment challenge

9. Pesticides: developments, impacts and controls

10. Dietary fibre: chemical and biological aspects

11. Vitamins and minerals in health and nutrition

12. Technology of biscuits, crackers and cookies Second edition

13. Instrumentation and sensors for the food industry

14. Food and cancer prevention: chemical and biological aspects

15. Food colloids: proteins, lipids and polysaccharides

16. Food emulsions and foams

17. Maillard reactions in chemistry, food and health

18. The Maillard reaction in foods and medicine

19. Encapsulation and controlled release

20. Flavours and fragrances

21. Feta and related cheeses

22. Biochemistry of milk products

23. Physical properties of foods and food processing systems

24. Food irradiation: a reference guide

25. Kent's technology of cereals: an introduction for students of food science and agriculture Fourth edition

26. Biosensors for food analysis

27. Separation processes in the food and biotechnology industries: principles and applications

28. Handbook of indices of food quality and authenticity

29. Principles and practices for the safe processing of foods

30. Biscuit, cookie and cracker manufacturing manuals Volume 1: ingredients

31. Biscuit, cookie and cracker manufacturing manuals Volume 2: biscuit doughs

32. Biscuit, cookie and cracker manufacturing manuals Volume 3: biscuit dough piece forming

33. Biscuit, cookie and cracker manufacturing manuals Volume 4: baking and cooling of biscuits

34. Biscuit, cookie and cracker manufacturing manuals Volume 5: secondary processing in biscuit manufacturing

35. Biscuit, cookie and cracker manufacturing manuals Volume 6: biscuit packaging and storage

36. Practical dehydration Second edition

37. Lawrie's meat science Sixth edition

38. Yoghurt: science and technology Second edition

39. New ingredients in food processing: biochemistry and agriculture

40. Benders' dictionary of nutrition and food technology Seventh edition

41. Technology of biscuits, crackers and cookies Third edition

42. Food processing technology: principles and practice Second edition

43. Managing frozen foods

44. Handbook of hydrocolloids

45. Food labelling

46. Cereal biotechnology

47. Food intolerance and the food industry

48. The stability and shelf life of food

49. Functional foods: concept to product

50. Chilled foods: a comprehensive guide Second edition

51. HACCP in the meat industry

52. Biscuit, cracker and cookie recipes for the food industry

53. Cereals processing technology

54. Baking problems solved

55. Thermal technologies in food processing

56. Frying: improving quality

57. Food chemical safety Volume 1: contaminants

58. Making the most of HACCP: learning from others' experience

59. Food process modelling

60. EU food law: a practical guide

61. Extrusion cooking: technologies and applications

62. Auditing in the food industry: from safety and quality to environmental and other audits

63. Handbook of herbs and spices Volume 1

64. Food product development: maximising success

65. Instrumentation and sensors for the food industry Second edition

66. Food chemical safety Volume 2: additives

67. Fruit and vegetable biotechnology

68. Foodborne pathogens: hazards, risk analysis and control

69. Meat refrigeration

70. Lockhart and Wiseman's crop husbandry Eighth edition

71. Safety and quality issues in fish processing

72. Minimal processing technologies in the food industries

73. Fruit and vegetable...