Sun Emerging Technologies for Food Processing

2. Auflage 2014
ISBN: 978-0-12-410481-5
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 666 Seiten

The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. - Provides an extensive list of research sources to further research development - Presents current and thorough research results and critical reviews - Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization

Dr. Da-Wen Sun is internationally recognized for his leadership in food engineering research and education and is a highly respected journal editor. He is the recipient of numerous awards and honors including election to the Royal Irish Academy in 2010, selection as a Member of Academia Europaea (The Academy of Europe) in 2011, induction as a Fellow of International Academy of Food Science and Technology in 2012, recipient of the International Association for Food Protection (IAFP) Freezing Research Award in 2013, recipient of the International Association of Engineering and Food (IAEF) Lifetime Achievement Award in 2015, and named as a Thomson Reuters Highly Cited Researcher in 2015.Dr. Da-Wen Sun is internationally recognized for his leadership in food engineering research and education and a highly respected journal editor. He is the recipient of numerous awards and honors including election to the Royal Irish Academy in 2010, selection as a Member of Academia Europaea (The Academy of Europe) in 2011, induction as a Fellow of International Academy of Food Science and Technology in 2012, the International Association for Food Protection (IAFP) Freezing Research Award in 2013, the International Association of Engineering and Food (IAEF) Lifetime Achievement Award in 2015 and naming as 2015 Thomson Reuters Highly Cited Researcher. His many scholarly works have become standard reference materials for researchers in the areas of computer vision/hyperspectral imaging, computational fluid dynamics modelling, and vacuum cooling. Results of his work have been published in more than 400 peer-reviewed journal papers (Web of Science h-index = 66), among them; thirty papers have been selected by ESI as highly-cited papers, ranking him first in the world in Agricultural Sciences.

Autoren/Hrsg.

Sun, Da-Wen

Leseproben

Contributors
Ana Allende,     Research Group on Quality, Safety and Bioactivity of Plant Foods, Food Science and Technology Department, CEBAS-CSIC, Murcia, Spain Francisco Artés,     Postharvest and Refrigeration Group, Department of Food Engineering, Technical University of Cartagena, Cartagena, Murcia, Spain Griffiths G. Atungulu,     Food Science Department, University of Arkansas, Fayetteville, AR, USA V.M. Balasubramaniam,     Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA Domenico Cacace,     S.S.I.C.A.–Stazione Sperimentale per l'Industria delle Conserve Alimentari, Parma, Italy Sónia Marília Castro QOPNA – Departamento de Química, Universidade de Aveiro, Campus de Santiago, Aveiro, Portugal CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Dr. António Bernardino Almeida, Porto, Portugal Siaw Kiang Chou,     Department of Mechanical Engineering, National University of Singapore, Singapore Kian Jon Chua,     Department of Mechanical Engineering, National University of Singapore, Singapore Marie de Lamballerie,     GEPEA, UMR CNRS, ONIRIS-Géraudière Nantes, France Liana Drummond,     Food Refrigeration and Computerised Food Technology, Agriculture & Food Science Centre, University College Dublin, Belfield, Dublin, Ireland Timothy D. Durance,     Food, Nutrition, and Health, University of British Columbia, Vancouver, Canada Frédérique Duranton,     GEPEA, UMR CNRS, ONIRIS-Géraudière Nantes, France Pedro Elez-Martínez,     Department of Food Technology, Agrotecnio Center, University of Lleida, Lleida, Spain Roger Escriu,     Universitat Autònoma de Barcelona, Centre Especial de Recerca Planta de Tecnologia dels Aliments (CeRPTA), Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Barcelona, Spain David J. Geveke,     U.S. Department of Agriculture, Eastern Regional Research Center, Wyndmoor, PA, USA Adeline Goullieux,     Laboratoire EPROAD, Université de Picardie Jules Verne, Amiens, France Mansel W. Griffiths,     Department of Food Science, University of Guelph, ON, Canada Claire Guyon,     GEPEA, UMR CNRS, ONIRIS-Géraudière Nantes, France Michel Havet,     UMR GEPEA, ONIRIS, rue de la Géraudière, Nantes, France Volker Heinz,     Deutsches Institut für Lebensmitteltechnik e.V., Quakenbrueck, Germany Eamonn Hogan,     Food Refrigeration and Computerised Food Technology, Agriculture & Food Science Centre, University College Dublin, Belfield, Dublin, Ireland Stephen James,     Food Refrigeration and Process Engineering Research Centre, The Grimsby Institute, HSI Building, Origin Way, Europarc, Grimsby, North East Lincolnshire, UK Christian James,     Food Refrigeration and Process Engineering Research Centre, The Grimsby Institute, HSI Building, Origin Way, Europarc, Grimsby, North East Lincolnshire, UK Johannes L. Johnsen,     Department of Sciences, Systems and Models, Roskilde University, Roskilde, Denmark Stéphanie Jung,     Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA Alan L. Kelly,     Department of Food and Nutritional Sciences, University College, Cork, Ireland Hossein Kiani,     Food Refrigeration and Computerised Food Technology, Agriculture & Food Science Centre, University College Dublin, Belfield, Dublin, Ireland Monique Lacroix,     Canadian Irradiation Centre, INRS-Institut Armand-Frappier, Laval, QC, Canada Alain Le-Bail,     UMR GEPEA, ONIRIS, Rue de la Géraudière, Nantes, France Robert W. Lencki,     Department of Food Science, University of Guelph, Guelph, ON, Canada Xuan Li,     Department of Biological and Agricultural Engineering, University of California at Davis, Davis, CA, USA M.C. Madhusudhan,     Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore, India Á. Robert Marsellés-Fontanet,     Department of Food Technology, University of Lleida, Lleida, Spain Olga Martín-Belloso,     Department of Food Technology, Agrotecnio Center, University of Lleida, Lleida, Spain Montserrat Mor-Mur,     Universitat Autònoma de Barcelona, Centre Especial de Recerca Planta de Tecnologia dels Aliments (CeRPTA), Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Barcelona, Spain Brendan A. Niemira,     Food Safety and Intervention Technologies Research Unit, U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA, USA K. Niranjan,     School of Food Biosciences, The University of Reading, Berkshire, UK Semin O. Ozkoc,     Vocational School of Food and Agriculture, Food Technology Department, Kocaeli University, Kocaeli, Turkey Valérie Orsat,     Bioresource Engineering Department, Macdonald Campus of McGill University, Ste-Anne de Bellevue, QC, Canada Laura Otero,     Department of Processes, Institute of Food Science, Technology and Nutrition (ICTAN, CSIC), Madrid, Spain Jean-Pierre Pain,     UMR 95 Qualisud, Université de Montpellier, Montpellier, France Luigi Palmieri,     S.S.I.C.A.–Stazione Sperimentale per l'Industria delle Conserve Alimentari, Parma, Italy Zhongli Pan Processed Foods Research Unit, Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, CA, USA Department of Biological and Agricultural Engineering, University of California at Davis, Davis, CA, USA Srilatha Pandrangi,     Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA Larysa Paniwnyk,     Coventry University, Sonochemistry Applied Research Centre, Faculty of Health and Life Sciences, Coventry, UK B.S. Priyanka,     Department of Food Engineering, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore, India G.S. Vijaya Raghavan,     Bioresource Engineering Department, Macdonald Campus of McGill University, Ste-Anne de Bellevue, QC, Canada K.S.M.S. Raghavarao,     Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore, India Hans Ramløv,     Department of Sciences, Systems and Models, Roskilde University, Roskilde, Denmark Navin K. Rastogi,     Department of Food Engineering, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore, India Serpil Sahin,     Food Engineering Department, Middle East Technical University, Ankara, Turkey Guillermo Saldaña-Navarro,     Deutsches Institut für Lebensmitteltechnik e.V., Quakenbrueck, Germany Pedro D. Sanz,     Department of Processes, Institute of Food Science, Technology and Nutrition (ICTAN, CSIC), Madrid, Spain Jorge Alexandre Saraiva,     QOPNA – Departamento de Química, Universidade de Aveiro, Campus de Santiago, Aveiro, Portugal Christine H. Scaman,     Food, Nutrition, and Health, University of British Columbia, Vancouver, Canada Claudia Siemer,     Deutsches Institut für Lebensmitteltechnik e.V., Quakenbrueck, Germany Hélène Simonin,     PMB, UMR PAM, Agrosup, Dijon, France Gülüm Sumnu,     Food Engineering Department, Middle East Technical University, Ankara, Turkey Da-Wen Sun,     Food Refrigeration and Computerised Food Technology, Agriculture & Food Science Centre, University College...