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Full Description
Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations . Improving Food Quality with Novel Food Processing Technologies details novel processing technologies including high pressure processing (HPP) and pulsed electrical fields (PEFs) that can improve the quality of food from functionality, chemistry/microbiology, bioactive quantity, and shelf-life standpoints.
The authors discuss how to improve food functionality with high hydrostatic pressure (HHP) and PEFs. They focus on improving the quality and retaining bioactive constituents of fruits and vegetables and improving the quality of dairy, egg, meat, and seafood products with HHP. Broad in scope, the book also reviews the modeling and simulations of HHP inactivation of microorganisms and the relative effects of HHP processing on food allergies and intolerances. It then discusses improving food functionality with PEF processes in dairy and egg products, fruit juices, and wine. A chapter attending to industrial applications of HHP and PEF systems and potential commercial quality and shelf life of food products concludes this discussion.
During the past decade, novel processing technologies including HHP, ultrasound, PEF, and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. Successful research and identification of economic benefits, including energy and water conservation as well as demonstrated safety and fresh-like quality attributes will improve consumer perception of nonthermal technologies and result in further development by the food industry around the world. In an in-depth exploration of these novel technologies, the book gives you the skills for product development and improvement.
Contents
PART I: Introduction . Introduction to Improving Food Quality by Novel Food Processes. PART II: Improving Food Quality with High Pressure Processing (HPP). High Pressure Processing on Bioactive Components of Foods and Beverages. High Pressure Processing on Improved Dairy Food Quality. Improving Quality of Agrofood Products by High Pressure Processing. High pressure processing (HPP) on freshness, shelf life of meat products and value-added meats products. Quality of High Pressure Processed Pastes and Purees. Fruit Juice Quality Enhancing By High Pressure Technology. Improvement of Protein Digestibility by High Pressure PEPPER. Improving Vegetable Quality by High Pressure. Modeling and simulating the high hydrostatic pressure inactivation of microrganisms in foods. Physicochemical Quality and Functionality of Berry, Berry-Based, Grape and Grape By-Products with High Pressure. Table Olive and Table Egg Quality By High Pressure Processing Technology. Applications of High Pressure Processing as Non-thermal Fermentation Control Technique. Pressure Processing-Assisted Thermal Processing of Low-Acid Shelf Stable Foods. Food Allergies, Intolerances and Food-Borne Intoxications: High Pressure Processing Effects. PART III: Improving Food Quality with Pulse Electric Field (PEF) Technologies. Effects of Pulsed Electric Field Processing on Microbial Quality, Enzymatic and Physical Properties of Milk. Improving Cheese Quality by Pulsed Electric Fields. Opportunities and Challenges in Fruit Juice Preservation by Pulsed Electric Fields. Quality, Safety And Shelf Life Extension Of Fresh Fruit Juices By Pulsed Electric Field Treatment. Liquid Egg Quality by PEF. PEF Technology on Yogurt and Soup Products.
