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Emerging technologies for food processing [[electronic resource] /] / edited by Da-Wen Sun
| Emerging technologies for food processing [[electronic resource] /] / edited by Da-Wen Sun |
| Pubbl/distr/stampa | San Diego, Calif., : Elsevier Academic Press, c2005 |
| Descrizione fisica | 1 online resource (787 p.) |
| Disciplina | 664 |
| Altri autori (Persone) | SunDa-Wen |
| Collana | Food science and technology international series |
| Soggetto topico |
Food industry and trade - Technological innovations
Agricultural processing industries - Technological innovations |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-63796-X
9786610637966 0-08-045564-6 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Emerging Technologies for Food Processing; Contents; About the Editor; Contributors; Preface; Part 1 High Pressure Processing; 1. High Pressure Processing of Foods: An Overview; 1 Introduction; 2 Principles of high pressure processing; 2.1 Background; 2.2 Description of the process; 2.3 Process principles; 2.4 Packaging requirements; 2.5 Current commercial status of high pressure processing; 3 Use of high pressure to improve food safety and stability; 3.1 Effect of high pressure on microorganisms; 3.1.1 Bacteria; 3.1.2 Bacterial spores; 3.1.3 Fungi; 3.1.4 Viruses; 3.1.5 Prions
3.2 Factors influencing microbial sensitivity to high pressure3.2.1 pH; 3.2.2 Water activity (a[sub(w)]); 3.2.3 Temperature, pressure and holding time; 3.3 High pressure regulations; 4 Effects of high pressure on food quality; 4.1 Effect of high pressure on food colour; 4.2 Effect of high pressure on food texture; 4.3 Effect of high pressure on food sensory quality; 4.4 Effect of high pressure on food yield; 5 Other applications of high pressure; 5.1 High pressure freezing applications; 5.2 High pressure thawing; 5.3 High pressure non-frozen storage; 6 Modelling HP processes 6.1 Modelling high pressure processes6.2 Modelling high pressure freezing processes; 7 Outlook for high pressure processing of food; 8 Conclusions; References; 2. High-pressure Processing of Salads and Ready Meals; 1 Introduction; 2 Importance of salads and ready meals; 3 Pressure effects on microorganisms; 3.1 Efficacy of microbial inactivation in HPP processed ready meals; 3.2 Efficacy of microbial inactivation in HPP-processed dips, sauces and salad dressings; 4 Pressure effects on enzyme activity; 4.1 Effect of high pressure on enzyme activity of fruits and vegetables 4.2 Effect of high pressure on enzyme activity in meats5 Pressure effects on texture; 5.1 Textural changes in pressure treated ready meals; 5.2 Textural changes in pressure-treated dips, sauces and salad dressings; 6 Pressure effects on nutrients; 7 Conclusions; Acknowledgement; References; 3. Microbiological Aspects of High-pressure Processing; 1 Introduction; 2 Factors affecting effectiveness of treatment; 2.1 Types of organisms; 2.2 Food products; 2.3 Conditions of treatments; 2.4 Combined treatments; 3 Effects of high pressure; 3.1 Bacterial and fungal cells; 3.1.1 Morphology 3.1.2 Cell wall and membrane3.1.3 Biochemical reactions; 3.1.4 Genetic mechanisms; 3.2 Bacterial spores; 3.3 Parasites; 3.4 Viruses; 4 Conclusions; References; Part 2 Pulsed Electric Fields Processing; 4. Overview of Pulsed Electric Field Processing for Food; 1 Introduction; 2 Historical background; 3 Mechanisms of action; 4 PEF treatment systems; 4.1 Generation of pulsed electric fields; 4.2 Treatment chamber design; 5 Main processing parameters; 5.1 Electric field strength; 5.2 Treatment time, specific energy and pulse geometry; 5.3 Treatment temperature; 5.4 Treatment medium factors 5.4.1 Conductivity |
| Record Nr. | UNINA-9910143679303321 |
| San Diego, Calif., : Elsevier Academic Press, c2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Emerging technologies for food processing [[electronic resource] /] / edited by Da-Wen Sun
| Emerging technologies for food processing [[electronic resource] /] / edited by Da-Wen Sun |
| Pubbl/distr/stampa | San Diego, Calif., : Elsevier Academic Press, c2005 |
| Descrizione fisica | 1 online resource (787 p.) |
| Disciplina | 664 |
| Altri autori (Persone) | SunDa-Wen |
| Collana | Food science and technology international series |
| Soggetto topico |
Food industry and trade - Technological innovations
Agricultural processing industries - Technological innovations |
| ISBN |
1-280-63796-X
9786610637966 0-08-045564-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Emerging Technologies for Food Processing; Contents; About the Editor; Contributors; Preface; Part 1 High Pressure Processing; 1. High Pressure Processing of Foods: An Overview; 1 Introduction; 2 Principles of high pressure processing; 2.1 Background; 2.2 Description of the process; 2.3 Process principles; 2.4 Packaging requirements; 2.5 Current commercial status of high pressure processing; 3 Use of high pressure to improve food safety and stability; 3.1 Effect of high pressure on microorganisms; 3.1.1 Bacteria; 3.1.2 Bacterial spores; 3.1.3 Fungi; 3.1.4 Viruses; 3.1.5 Prions
3.2 Factors influencing microbial sensitivity to high pressure3.2.1 pH; 3.2.2 Water activity (a[sub(w)]); 3.2.3 Temperature, pressure and holding time; 3.3 High pressure regulations; 4 Effects of high pressure on food quality; 4.1 Effect of high pressure on food colour; 4.2 Effect of high pressure on food texture; 4.3 Effect of high pressure on food sensory quality; 4.4 Effect of high pressure on food yield; 5 Other applications of high pressure; 5.1 High pressure freezing applications; 5.2 High pressure thawing; 5.3 High pressure non-frozen storage; 6 Modelling HP processes 6.1 Modelling high pressure processes6.2 Modelling high pressure freezing processes; 7 Outlook for high pressure processing of food; 8 Conclusions; References; 2. High-pressure Processing of Salads and Ready Meals; 1 Introduction; 2 Importance of salads and ready meals; 3 Pressure effects on microorganisms; 3.1 Efficacy of microbial inactivation in HPP processed ready meals; 3.2 Efficacy of microbial inactivation in HPP-processed dips, sauces and salad dressings; 4 Pressure effects on enzyme activity; 4.1 Effect of high pressure on enzyme activity of fruits and vegetables 4.2 Effect of high pressure on enzyme activity in meats5 Pressure effects on texture; 5.1 Textural changes in pressure treated ready meals; 5.2 Textural changes in pressure-treated dips, sauces and salad dressings; 6 Pressure effects on nutrients; 7 Conclusions; Acknowledgement; References; 3. Microbiological Aspects of High-pressure Processing; 1 Introduction; 2 Factors affecting effectiveness of treatment; 2.1 Types of organisms; 2.2 Food products; 2.3 Conditions of treatments; 2.4 Combined treatments; 3 Effects of high pressure; 3.1 Bacterial and fungal cells; 3.1.1 Morphology 3.1.2 Cell wall and membrane3.1.3 Biochemical reactions; 3.1.4 Genetic mechanisms; 3.2 Bacterial spores; 3.3 Parasites; 3.4 Viruses; 4 Conclusions; References; Part 2 Pulsed Electric Fields Processing; 4. Overview of Pulsed Electric Field Processing for Food; 1 Introduction; 2 Historical background; 3 Mechanisms of action; 4 PEF treatment systems; 4.1 Generation of pulsed electric fields; 4.2 Treatment chamber design; 5 Main processing parameters; 5.1 Electric field strength; 5.2 Treatment time, specific energy and pulse geometry; 5.3 Treatment temperature; 5.4 Treatment medium factors 5.4.1 Conductivity |
| Record Nr. | UNINA-9910784563503321 |
| San Diego, Calif., : Elsevier Academic Press, c2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Emerging technologies for food processing / / edited by Da-Wen Sun
| Emerging technologies for food processing / / edited by Da-Wen Sun |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | San Diego, Calif., : Elsevier Academic Press, c2005 |
| Descrizione fisica | 1 online resource (787 p.) |
| Disciplina | 664 |
| Altri autori (Persone) | SunDa-Wen |
| Collana | Food science and technology international series |
| Soggetto topico |
Food industry and trade - Technological innovations
Agricultural processing industries - Technological innovations |
| ISBN |
1-280-63796-X
9786610637966 0-08-045564-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Emerging Technologies for Food Processing; Contents; About the Editor; Contributors; Preface; Part 1 High Pressure Processing; 1. High Pressure Processing of Foods: An Overview; 1 Introduction; 2 Principles of high pressure processing; 2.1 Background; 2.2 Description of the process; 2.3 Process principles; 2.4 Packaging requirements; 2.5 Current commercial status of high pressure processing; 3 Use of high pressure to improve food safety and stability; 3.1 Effect of high pressure on microorganisms; 3.1.1 Bacteria; 3.1.2 Bacterial spores; 3.1.3 Fungi; 3.1.4 Viruses; 3.1.5 Prions
3.2 Factors influencing microbial sensitivity to high pressure3.2.1 pH; 3.2.2 Water activity (a[sub(w)]); 3.2.3 Temperature, pressure and holding time; 3.3 High pressure regulations; 4 Effects of high pressure on food quality; 4.1 Effect of high pressure on food colour; 4.2 Effect of high pressure on food texture; 4.3 Effect of high pressure on food sensory quality; 4.4 Effect of high pressure on food yield; 5 Other applications of high pressure; 5.1 High pressure freezing applications; 5.2 High pressure thawing; 5.3 High pressure non-frozen storage; 6 Modelling HP processes 6.1 Modelling high pressure processes6.2 Modelling high pressure freezing processes; 7 Outlook for high pressure processing of food; 8 Conclusions; References; 2. High-pressure Processing of Salads and Ready Meals; 1 Introduction; 2 Importance of salads and ready meals; 3 Pressure effects on microorganisms; 3.1 Efficacy of microbial inactivation in HPP processed ready meals; 3.2 Efficacy of microbial inactivation in HPP-processed dips, sauces and salad dressings; 4 Pressure effects on enzyme activity; 4.1 Effect of high pressure on enzyme activity of fruits and vegetables 4.2 Effect of high pressure on enzyme activity in meats5 Pressure effects on texture; 5.1 Textural changes in pressure treated ready meals; 5.2 Textural changes in pressure-treated dips, sauces and salad dressings; 6 Pressure effects on nutrients; 7 Conclusions; Acknowledgement; References; 3. Microbiological Aspects of High-pressure Processing; 1 Introduction; 2 Factors affecting effectiveness of treatment; 2.1 Types of organisms; 2.2 Food products; 2.3 Conditions of treatments; 2.4 Combined treatments; 3 Effects of high pressure; 3.1 Bacterial and fungal cells; 3.1.1 Morphology 3.1.2 Cell wall and membrane3.1.3 Biochemical reactions; 3.1.4 Genetic mechanisms; 3.2 Bacterial spores; 3.3 Parasites; 3.4 Viruses; 4 Conclusions; References; Part 2 Pulsed Electric Fields Processing; 4. Overview of Pulsed Electric Field Processing for Food; 1 Introduction; 2 Historical background; 3 Mechanisms of action; 4 PEF treatment systems; 4.1 Generation of pulsed electric fields; 4.2 Treatment chamber design; 5 Main processing parameters; 5.1 Electric field strength; 5.2 Treatment time, specific energy and pulse geometry; 5.3 Treatment temperature; 5.4 Treatment medium factors 5.4.1 Conductivity |
| Record Nr. | UNINA-9910827092803321 |
| San Diego, Calif., : Elsevier Academic Press, c2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
