LEADER 04246oam 2200625I 450 001 9910824828703321 005 20230807204206.0 010 $a0-429-18541-3 010 $a1-4665-0724-1 024 7 $a10.1201/b17780 035 $a(CKB)2670000000557437 035 $a(EBL)1386614 035 $a(SSID)ssj0001368177 035 $a(PQKBManifestationID)11770941 035 $a(PQKBTitleCode)TC0001368177 035 $a(PQKBWorkID)11465118 035 $a(PQKB)10512143 035 $a(MiAaPQ)EBC1386614 035 $a(OCoLC)895661602 035 $a(EXLCZ)992670000000557437 100 $a20180331h20152015 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aImproving food quality with novel food processing technologies /$fedited by Ozlem Tokusoglu, Barry G. Swanson 210 1$aBoca Raton :$cCRC Press,$d[2015] 210 4$dİ2015 215 $a1 online resource (476 p.) 300 $aDescription based upon print version of record. 311 $a1-322-62204-3 311 $a1-4665-0725-X 320 $aIncludes bibliographical references at the end of each chapters. 327 $aFront Cover; Contents; Editors; Contributors; Chapter 1: Introduction to Improving Food Quality by Novel Food Processing; Chapter 2: High-Pressure Processing of Bioactive Components of Foods; Chapter 3: High-Pressure Processing for Improved Dairy Food Quality; Chapter 4: Improving Quality of Agrofood Products by High-Pressure Processing; Chapter 5: High-Pressure Processing for Freshness, Shelf-Life Quality of Meat Products and Value-Added Meat Products; Chapter 6: Quality of High-Pressure Processed Pastes and Purees; Chapter 7: Fruit Juice Quality Enhancement by High-Pressure Technology 327 $aChapter 8: Mild High-Pressure Treatments as an Alternative to Conventional Thermal Blanching : A Case Study on Pepper FruitsChapter 9: High-Pressure Processing for Improving Digestibility of Cooked Sorghum Protein; Chapter 10: Modeling and Simulating of the High Hydrostatic Pressure Inactivation of Microorganisms in Foods; Chapter 11: Phytochemical Quality, Microbial Stability, and Bioactive Profiles of Berry-Type Fruits, Grape, and Grape By-Products with High-Pressure Processing; Chapter 12: Improving Quality and Shelf-Life of Table Eggs and Olives by High-Pressure Processing 327 $aChapter 13: Applications of High Pressure as a Nonthermal Fermentation Control TechniqueChapter 14: Food Allergies : High-Pressure Processing Effects on Food Allergens and Allergenicity; Chapter 15: Effects of Pulsed Electric Field Processing on Microbial Quality, Enzymatic, and Physical Properties of Milk; Chapter 16: Modification of Cheese Quality Using Pulsed Electric Fields; Chapter 17: Quality, Safety, and Shelf-Life Improvement in Fruit Juices by Pulsed Electric Fields; Chapter 18: Improving Liquid Egg Quality by Pulsed Electrical Field Processing 327 $aChapter 19: PEF Systems for Industrial Food Processing and Related ApplicationsBack Cover 330 $aImproving food quality, specifically properties such as rheological, physicochemical, and sensorial aspects, is always a goal of food and beverage manufacturers. During the past decade, novel processing technologies including high hydrostatic pressure (HHP), ultrasound, pulse electric field (PEF), and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. This book addresses maintaining and improving food quality through the use of these novel food processing technologies--$cProvided by publisher. 606 $aFood industry and trade$xSanitation 606 $aProcessed foods 606 $aFood$xPreservation 615 0$aFood industry and trade$xSanitation. 615 0$aProcessed foods. 615 0$aFood$xPreservation. 676 $a338.4/7664 676 $a338.47664 702 $aTokusoglu$b Ozlem 702 $aSwanson$b Barry Grant 801 0$bFlBoTFG 801 1$bFlBoTFG 906 $aBOOK 912 $a9910824828703321 996 $aImproving food quality with novel food processing technologies$93933811 997 $aUNINA