LEADER 03797nam 22005055 450 001 9910768457603321 005 20200704221610.0 010 $a3-030-18191-X 024 7 $a10.1007/978-3-030-18191-8 035 $a(CKB)4100000008702188 035 $a(MiAaPQ)EBC5826016 035 $a(DE-He213)978-3-030-18191-8 035 $a(PPN)238491668 035 $a(EXLCZ)994100000008702188 100 $a20190711d2019 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aEffect of Emerging Processing Methods on the Food Quality $eAdvantages and Challenges /$fedited by Shahin Roohinejad, Mohamed Koubaa, Ralf Greiner, Kumar Mallikarjunan 205 $a1st ed. 2019. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2019. 215 $a1 online resource (208 pages) 311 $a3-030-18190-1 327 $aAssessment of food quality using profiling techniques: Pros and cons aspects -- Handling the data generated by profiling techniques for evaluation the food quality -- High pressure processing -- Pulsed electric fields -- Ultraviolet -- Pulsed light -- Irradiation -- Ultrasounds. 330 $aThis text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers. The research provided in these chapters aims to show that the traditional pasteurization and commercial sterilization of foods result in unacceptable quality and nutrient retention, creating an important need for alternative methods used to minimize undesirable reactions such as thermal decomposition or degradation. Emerging processing methods to minimize heat induced alterations in foods and their applications are covered in-depth, demonstrating that these methods are useful not only for the inactivation of microorganisms and enzymes but also for improving the yield and development of ingredients and marketable foods with higher quality and better nutritional characteristics. Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges not only covers the advantages of using innovative processing methods, but also the disadvantages and challenges of using these techniques on food quality. Each chapter focuses on a different emerging processing technique, breaking down the sensory, textural and nutritional aspects for different food products in addition to the advantages and challenges for each method. New technologies and advanced theories are a major focus, pointing to innovative new paths for the quality and safety assurance in food products. From pulsed electric fields to ultrasounds, this work covers all aspects of emerging processing techniques for fruits and vegetables, foods and dairy products. . 606 $aMicrobiology 606 $aOrganic chemistry 606 $aFood Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/L23040 606 $aOrganic Chemistry$3https://scigraph.springernature.com/ontologies/product-market-codes/C19007 615 0$aMicrobiology. 615 0$aOrganic chemistry. 615 14$aFood Microbiology. 615 24$aOrganic Chemistry. 676 $a338.47664 676 $a664.024 702 $aRoohinejad$b Shahin$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aKoubaa$b Mohamed$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aGreiner$b Ralf$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aMallikarjunan$b Kumar$4edt$4http://id.loc.gov/vocabulary/relators/edt 906 $aBOOK 912 $a9910768457603321 996 $aEffect of Emerging Processing Methods on the Food Quality$93657051 997 $aUNINA