TY  - BOOK
AU  - Sun,Da-Wen
TI  - Emerging technologies for food processing
T2  - Food science and technology international series
SN  - 9780126767575 (pbk.)
AV  - TP370 .E44 2005
U1  - 664 
PY  - 2005///
CY  - Amsterdam, Boston
PB  - Elsevier Academic Press
KW  - Food industry and trade
KW  - Technological innovations
KW  - Aliments
KW  - Traitement
KW  - Innovations
KW  - Lebensmitteltechnologie
KW  - swd
KW  - fast
N1  - 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
UR  - http://catdir.loc.gov/catdir/enhancements/fy0713/2007296463-d.html
ER  -