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UNIVERSITY OF AGRICULTURAL SCIENCES

Emerging technologies for food processing / edited by Da-Wen Sun.

Contributor(s): Sun, Da-WenMaterial type: TextTextSeries: Food science and technology international series: Publisher: Amsterdam ; Boston : Elsevier Academic Press, c2005Description: xvii, 771 p. : ill. (some col.) ; 25 cmISBN: 9780126767575 (pbk.); 0126767572 (pbk.)Subject(s): Food industry and trade -- Technological innovations | Aliments -- Traitement -- Innovations | Lebensmitteltechnologie | Food industry and trade -- Technological innovationsDDC classification: 664 LOC classification: TP370 | .E44 2005Other classification: LEB 050f | VN 8000 Online resources: Publisher description
Contents:
High pressure processing of foods: an overview -- High pressure processing of salads and ready meals -- Microbiological aspects of high-pressure processing -- Overview of pulsed electric field processing for food -- Pulsed electric field processing of liquid foods and beverages -- Effect of high intensity electric field pulses on solid foods -- Enzymatic inactivation by pulsed electric fields -- Food safety aspects of pulsed electric fields -- Developments in osmotic dehydration -- Athermal membrane processes for the concentration of liquid foods and natural colours -- High intensity pulsed light technology -- Non-thermal processing by radio frequency electric fields -- Application of ultrasound -- Irradiation of foods -- New chemical and biochemical hurdles -- Recent developments in microwave heating -- Radio-frequency processing -- Ohmic heating -- Combined microwave vacuum-drying -- New hybrid drying technologies -- Monitoring thermal processes by NMR technology -- Vacuum cooling of foods -- Ultrasonic assistance of food freezing -- High-pressure freezing -- Controlling the freezing process with antifreeze proteins -- Minimal fresh processing of vegetables, fruits and juices -- Minimal processing of ready meals -- Modified atmosphere packaging for minimally processed foods.
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Reference Reference GKVK Library
664 SUN (Browse shelf) Not for loan 142447

Includes bibliographical references and index.

High pressure processing of foods: an overview -- High pressure processing of salads and ready meals -- Microbiological aspects of high-pressure processing -- Overview of pulsed electric field processing for food -- Pulsed electric field processing of liquid foods and beverages -- Effect of high intensity electric field pulses on solid foods -- Enzymatic inactivation by pulsed electric fields -- Food safety aspects of pulsed electric fields -- Developments in osmotic dehydration -- Athermal membrane processes for the concentration of liquid foods and natural colours -- High intensity pulsed light technology -- Non-thermal processing by radio frequency electric fields -- Application of ultrasound -- Irradiation of foods -- New chemical and biochemical hurdles -- Recent developments in microwave heating -- Radio-frequency processing -- Ohmic heating -- Combined microwave vacuum-drying -- New hybrid drying technologies -- Monitoring thermal processes by NMR technology -- Vacuum cooling of foods -- Ultrasonic assistance of food freezing -- High-pressure freezing -- Controlling the freezing process with antifreeze proteins -- Minimal fresh processing of vegetables, fruits and juices -- Minimal processing of ready meals -- Modified atmosphere packaging for minimally processed foods.

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