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Case studies in novel food processing technologies : innovations in processing, packaging and predictive modelling / / edited by Christopher J. Doona, Kenneth Kustin and Florence E. Feeherry
| Case studies in novel food processing technologies : innovations in processing, packaging and predictive modelling / / edited by Christopher J. Doona, Kenneth Kustin and Florence E. Feeherry |
| Edizione | [1st edition] |
| Pubbl/distr/stampa | Oxford ; ; Philadelphia, Pa., : Woodhead Pub., 2010 |
| Descrizione fisica | 1 online resource (560 p.) |
| Disciplina | 664 |
| Altri autori (Persone) |
DoonaChristopher J
KustinKenneth <1934-> FeeherryFlorence E |
| Collana | Woodhead Publishing series in food science, technology, and nutrition |
| Soggetto topico |
Food industry and trade - Technological innovations
Food - Storage |
| ISBN |
9781613440261
161344026X 9780857090713 0857090712 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Case studies in novel food processing technologies: Innovations in processing, packaging and predictive modelling; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; 1 Non-thermal food pasteurization processes: an introduction; 1.1 Introduction; 1.2 Pulsed electric field; 1.3 High hydrostatic pressure; 1.4 Ionizing irradiation; 1.5 Ultraviolet radiation; 1.6 Non-thermal plasma; 1.7 Concentrated high intensity electric field; 1.8 Conclusions; 1.9 References
Part I Case studies in high pressure and pulsed electric field processing of food2 Commercial high pressure processing of ham and other sliced meat products at Esteban Espuña, S.A.; 2.1 Introduction; 2.2 High pressure processing (HPP) equipment; 2.3 Commercialized HPP-treated food products; 2.4 Treatment costs; 2.5 Conclusions; 2.6 Company information; 2.7 References; 3 High hydrostatic pressure processing of fruit juices and smoothies: research and commercial application; 3.1 Introduction; 3.2 Fruit composition, high hydrostatic pressure (HHP) treatment and recommended fruit intake 3.3 Basic research on high hydrostatic pressure (HHP) processing of fruit juices and derivatives3.4 Commercialization of juices treated by high hydrostatic pressure (HHP); 3.5 Future trends; 3.6 Sources of further information and advice; 3.7 Acknowledgements; 3.8 References; 4 Pulsed electric field (PEF) systems for commercial food and juice processing; 4.1 Introduction; 4.2 Key process parameters; 4.3 Pulsed electric field (PEF) system overview; 4.4 Pulsed electric field (PEF) system trade-offs and optimization; 4.5 Pulsed electric field (PEF) processing and commercialization status 4.6 Conclusions4.7 Bibliography; 5 The environmental impact of pulsed electric field treatment and high pressure processing: the example of carrot juice; 5.1 Introduction; 5.2 Goal definition and scoping; 5.3 Inventory of carrot juice processing; 5.4 Choice of impact categories and impact assessment methods; 5.5 Results; 5.6 Discussion and conclusions; 5.7 Acknowledgements; 5.8 References; Part II Case studies in other novel food processing techniques; 6 Industrial applications of high power ultrasonics in the food, beverage and wine industry; 6.1 Introduction; 6.2 High power ultrasound 6.3 Process and scale-up parameters6.4 Applications and benefits; 6.5 Large-scale implementation; 6.6 Roadmap to successful commercialization; 6.7 Conclusion; 6.8 References; 7 The potential of novel infrared food processing technologies: case studies of those developed at the USDA-ARS Western Region Research center and the university of california-davis; 7.1 Introduction; 7.2 Effect of infrared (IR) on food molecular constituents; 7.3 Case studies in novel infrared (IR) technologies for improved processing efficiency and food safety 7.4 Simultaneous infrared blanching and dehydration (SIRBD) |
| Record Nr. | UNINA-9911004808703321 |
| Oxford ; ; Philadelphia, Pa., : Woodhead Pub., 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
High pressure processing of foods [[electronic resource] /] / editors, Christopher J. Doona, Florence E. Feeherry ; foreword by C. Patrick Dunne
| High pressure processing of foods [[electronic resource] /] / editors, Christopher J. Doona, Florence E. Feeherry ; foreword by C. Patrick Dunne |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub. |
| Descrizione fisica | 1 online resource (274 p.) |
| Disciplina | 664/.02 |
| Altri autori (Persone) |
DoonaChristopher J
FeeherryFlorence E |
| Collana | IFT Press series |
| Soggetto topico |
Food industry and trade
High pressure (Technology) |
| ISBN |
1-282-11261-9
9786612112614 0-470-37640-6 1-61583-201-7 0-470-37631-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
High Pressure Processing of Foods; CONTENTS; Contributors; Foreword; Prologue; Preface; Acknowledgments; Chapter 1. Introduction to High Pressure Processing of Foods; Chapter 2. Germination of Spores of Bacillus subtilis by High Pressure; Chapter 3. Inactivation of Bacillus cereus by High Hydrostatic Pressure; Chapter 4. Inactivation of Bacillus Spores at Low pH and in Milk by High Pressure at Moderate Temperature; Chapter 5. Pressure and Heat Resistance of Clostridium botulinum and Other Endospores
Chapter 6. The Quasi-chemical and Weibull Distribution Models of Nonlinear Inactivation Kinetics of Escherichia coli ATCC 11229 by High Pressure ProcessingChapter 7. Sensitization of Microorganisms to High Pressure Processing by Phenolic Compounds; Chapter 8. Functional Genomics for Optimal Microbiological Stability of Processed Food Products; Chapter 9. Determination of Quality Differences in Low-Acid Foods Sterilized by High Pressure versus Retorting; Chapter 10. Consumer Evaluations of High Pressure Processed Foods Chapter 11. Compression Heating and Temperature Control in High Pressure ProcessingIndex |
| Record Nr. | UNISA-996197317803316 |
| Ames, Iowa, : Blackwell Pub. | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
High pressure processing of foods [[electronic resource] /] / editors, Christopher J. Doona, Florence E. Feeherry ; foreword by C. Patrick Dunne
| High pressure processing of foods [[electronic resource] /] / editors, Christopher J. Doona, Florence E. Feeherry ; foreword by C. Patrick Dunne |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub. |
| Descrizione fisica | 1 online resource (274 p.) |
| Disciplina | 664/.02 |
| Altri autori (Persone) |
DoonaChristopher J
FeeherryFlorence E |
| Collana | IFT Press series |
| Soggetto topico |
Food industry and trade
High pressure (Technology) |
| ISBN |
1-282-11261-9
9786612112614 0-470-37640-6 1-61583-201-7 0-470-37631-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
High Pressure Processing of Foods; CONTENTS; Contributors; Foreword; Prologue; Preface; Acknowledgments; Chapter 1. Introduction to High Pressure Processing of Foods; Chapter 2. Germination of Spores of Bacillus subtilis by High Pressure; Chapter 3. Inactivation of Bacillus cereus by High Hydrostatic Pressure; Chapter 4. Inactivation of Bacillus Spores at Low pH and in Milk by High Pressure at Moderate Temperature; Chapter 5. Pressure and Heat Resistance of Clostridium botulinum and Other Endospores
Chapter 6. The Quasi-chemical and Weibull Distribution Models of Nonlinear Inactivation Kinetics of Escherichia coli ATCC 11229 by High Pressure ProcessingChapter 7. Sensitization of Microorganisms to High Pressure Processing by Phenolic Compounds; Chapter 8. Functional Genomics for Optimal Microbiological Stability of Processed Food Products; Chapter 9. Determination of Quality Differences in Low-Acid Foods Sterilized by High Pressure versus Retorting; Chapter 10. Consumer Evaluations of High Pressure Processed Foods Chapter 11. Compression Heating and Temperature Control in High Pressure ProcessingIndex |
| Record Nr. | UNINA-9910144386903321 |
| Ames, Iowa, : Blackwell Pub. | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
High pressure processing of foods / / editors, Christopher J. Doona, Florence E. Feeherry ; foreword by C. Patrick Dunne
| High pressure processing of foods / / editors, Christopher J. Doona, Florence E. Feeherry ; foreword by C. Patrick Dunne |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub. |
| Descrizione fisica | 1 online resource (274 p.) |
| Disciplina | 664/.02 |
| Altri autori (Persone) |
DoonaChristopher J
FeeherryFlorence E |
| Collana | IFT Press series |
| Soggetto topico |
Food industry and trade
High pressure (Technology) |
| ISBN |
1-282-11261-9
9786612112614 0-470-37640-6 1-61583-201-7 0-470-37631-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
High Pressure Processing of Foods; CONTENTS; Contributors; Foreword; Prologue; Preface; Acknowledgments; Chapter 1. Introduction to High Pressure Processing of Foods; Chapter 2. Germination of Spores of Bacillus subtilis by High Pressure; Chapter 3. Inactivation of Bacillus cereus by High Hydrostatic Pressure; Chapter 4. Inactivation of Bacillus Spores at Low pH and in Milk by High Pressure at Moderate Temperature; Chapter 5. Pressure and Heat Resistance of Clostridium botulinum and Other Endospores
Chapter 6. The Quasi-chemical and Weibull Distribution Models of Nonlinear Inactivation Kinetics of Escherichia coli ATCC 11229 by High Pressure ProcessingChapter 7. Sensitization of Microorganisms to High Pressure Processing by Phenolic Compounds; Chapter 8. Functional Genomics for Optimal Microbiological Stability of Processed Food Products; Chapter 9. Determination of Quality Differences in Low-Acid Foods Sterilized by High Pressure versus Retorting; Chapter 10. Consumer Evaluations of High Pressure Processed Foods Chapter 11. Compression Heating and Temperature Control in High Pressure ProcessingIndex |
| Record Nr. | UNINA-9910806293003321 |
| Ames, Iowa, : Blackwell Pub. | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Microbial safety of fresh produce [[electronic resource] /] / Xuetong Fan, Brendan A. Niemira, Christopher J. Doona, Florence E. Feeheery, Robert B. Gravani, editors
| Microbial safety of fresh produce [[electronic resource] /] / Xuetong Fan, Brendan A. Niemira, Christopher J. Doona, Florence E. Feeheery, Robert B. Gravani, editors |
| Pubbl/distr/stampa | Ames, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (465 p.) |
| Disciplina |
363.19/29
664.001579 |
| Altri autori (Persone) |
FanXuetong
NiemiraBrendan A DoonaChristopher J FeeherryFlorence E GravaniRobert |
| Collana | The IFT press series |
| Soggetto topico |
Fruit - Microbiology
Vegetables - Microbiology |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-118-85238-9
1-282-25946-6 9786612259463 1-4443-1934-5 0-8138-0596-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Microbial Safety of Fresh Produce; Contents; Contributors; Preface; Section I: Microbial Contamination of Fresh Produce; Section II: Preharvest Strategies; Section III: Postharvest Interventions; Section IV: Produce Safety during Processing and Handling; Section V: Public, Legal, and Economic Perspectives; Section VI: Research Challenges and Directions; Index |
| Record Nr. | UNINA-9910139915303321 |
| Ames, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Microbial safety of fresh produce [[electronic resource] /] / Xuetong Fan, Brendan A. Niemira, Christopher J. Doona, Florence E. Feeheery, Robert B. Gravani, editors
| Microbial safety of fresh produce [[electronic resource] /] / Xuetong Fan, Brendan A. Niemira, Christopher J. Doona, Florence E. Feeheery, Robert B. Gravani, editors |
| Pubbl/distr/stampa | Ames, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (465 p.) |
| Disciplina |
363.19/29
664.001579 |
| Altri autori (Persone) |
FanXuetong
NiemiraBrendan A DoonaChristopher J FeeherryFlorence E GravaniRobert B |
| Collana | The IFT press series |
| Soggetto topico |
Fruit - Microbiology
Vegetables - Microbiology |
| ISBN |
1-118-85238-9
1-282-25946-6 9786612259463 1-4443-1934-5 0-8138-0596-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Microbial Safety of Fresh Produce; Contents; Contributors; Preface; Section I: Microbial Contamination of Fresh Produce; Section II: Preharvest Strategies; Section III: Postharvest Interventions; Section IV: Produce Safety during Processing and Handling; Section V: Public, Legal, and Economic Perspectives; Section VI: Research Challenges and Directions; Index |
| Record Nr. | UNINA-9910830423603321 |
| Ames, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Microbial safety of fresh produce [[electronic resource] /] / Xuetong Fan, Brendan A. Niemira, Christopher J. Doona, Florence E. Feeheery, Robert B. Gravani, editors
| Microbial safety of fresh produce [[electronic resource] /] / Xuetong Fan, Brendan A. Niemira, Christopher J. Doona, Florence E. Feeheery, Robert B. Gravani, editors |
| Pubbl/distr/stampa | Ames, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (465 p.) |
| Disciplina |
363.19/29
664.001579 |
| Altri autori (Persone) |
FanXuetong
NiemiraBrendan A DoonaChristopher J FeeherryFlorence E GravaniRobert B |
| Collana | The IFT press series |
| Soggetto topico |
Fruit - Microbiology
Vegetables - Microbiology |
| ISBN |
1-118-85238-9
1-282-25946-6 9786612259463 1-4443-1934-5 0-8138-0596-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Microbial Safety of Fresh Produce; Contents; Contributors; Preface; Section I: Microbial Contamination of Fresh Produce; Section II: Preharvest Strategies; Section III: Postharvest Interventions; Section IV: Produce Safety during Processing and Handling; Section V: Public, Legal, and Economic Perspectives; Section VI: Research Challenges and Directions; Index |
| Record Nr. | UNINA-9911019639503321 |
| Ames, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||