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INDICE: Contributors. Foreword (Dietrich Knorr). Preface. Introduction (Gustavo V. Barbosa-Canovas and Daniela Bermudez-Aguirre). Section I. Physical Processes. 1. Fundamentals of Food Processing Using High Pressure (Loc Thai Nguyen and V.M. Balasubramaniam). 2. High-Pressure Processing Equipment Fundamentals (Edmund Ting). 3. High-Pressure Processing Pathways to Commercialization (Daniel F. Farkas). 4. Case Studies on High-Pressure Processing of Foods (Carole Tonello). 5. Microbiological Aspects of High-Pressure Food Processing (Elaine P. Black, Cynthia M. Stewart, and Dallas G. Hoover). 6. Biochemical Aspects of High-Pressure Food Processing (Maite A. Chauvin and Barry G. Swanson). 7. Sensory Quality of Pressure-Treated Foods (Alan O. Wright). 8. Hydrodynamic Pressure Processing of Meat Products (M.B. Solomon, M. Sharma, and J.R. Patel). 9. Physicochemical Effects of High-Intensity Ultrasonication on Food Proteins and Carbohydrates (Jochen Weiss, Ibrahim Gulseren, and Gunnar Kjartansson). 10. Ultrasonic Processing (Hao Feng and Wade Yang). Section II. Electromagnetic Processes. 11. Pulsed Electric Fields Processing Basics (Olga Mart1n-Belloso and Robert Soliva-Fortuny). 12. Engineering Aspects of Pulsed Electric Fields (Bilge Altunakar and Gustavo V. Barbosa-Cánovas). 13. Pulsed Electric Field Assisted ExtractionA Case Study (Stefan Toepfl and Volker Heinz). 14. Improving Electrode Durability of PEF Chamber by Selecting Suitable Material (Minjung Kim and Howard Q. Zhang). 15. Radio Frequency Electric Fields as a Nonthermal Process (David J. Geveke). 16. Use of Oscillating Magnetic Fields in Food Preservation (Nuria Grigelmo-Miguel, Robert Soliva-Fortuny, Gustavo V. Barbosa-Canovas, and Olga Mart1n-Belloso). 17. Irradiation of Ground Beef and Fresh Produce (Christopher Sommers and Xuetong Fan). 18. Pulsed Ultraviolet Light (Ali Demirci and Kathiravan Krishnamurthy). 19. Ultraviolet-C Light Processing of Liquid Food Products (J.A. Guerrero-Beltran and G.V. Barbosa-Canovas). 20. Nonthermal Plasma as a Novel Food Processing Technology (Brendan A. Niemira and Alexander Gutsol). Section III. Other Nonthermal Processes. 21. Basics of Ozone Sanitization and Food Applications (Ahmed E. Yousef, Mustafa Vurma, and Luis A. Rodriguez-Romo). 22. Case Studies of Ozone in Agri-Food Applications (Rip G. Rice, Dee M. Graham, and Charles D. Sopher). 23. Ozone Pathway to Commercialization (James T.C. Yuan). 24. Effects of Dense Phase CO2 on Quality Attributes of Beverages (Sibel Damar and Murat O. Balaban). 25. Chlorine Dioxide (Gas) (Lindsey A. Keskinen and Bassam A. Annous). 26. Electrolyzed Oxidizing Water (Ali Demirci and Katherine L. Bialka). Section IV. Combination Processes. 27. Novel Technologies in Combined Processes (Santiago Condon, Pilar Manas, and Guillermo Cebrian). 28. Nonthermal Processes as Hurdles with Selected Examples (Robert Soliva-Fortuny, Nuria Grigelmo-Miguel, Gustavo V. Barbosa-

Detalles del artículo

• Páginas : 672
• Editorial : Iowa University Press
• Idioma : Inglés
• Fecha de Publicación : 31/12/2010
• ISBN: 9780813816685
• Encuadernación : Cartoné
• Nº Volúmenes : 1
• País de Publicación : Estados Unidos
• Lugar de Publicación : Ames