Effect of emerging processing methods on the food quality : advantages and challenges /
Saved in:
Imprint: | Cham, Switzerland : Springer, [2019] |
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Description: | 1 online resource |
Language: | English |
Subject: | |
Format: | E-Resource Book |
URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/11930551 |
Other authors / contributors: | Roohinejad, Shahin, editor. Koubaa, Mohamed, editor. Greiner, Ralf, editor. Mallikarjunan, P. Kumar, 1964- editor. |
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ISBN: | 303018191X 9783030181901 3030181901 9783030181925 3030181928 9783030181932 3030181936 9783030181918 |
Digital file characteristics: | text file PDF |
Notes: | Includes index. 5.4 Future Opportunities ReferencesChapter 4: Impact of High-Pressure Processing on Food Quality; 4.1 Introduction; 4.2 Advantageous and Challenges of Using High-Pressure Processing on Food Quality; 4.2.1 Nutritional Properties; 4.2.1.1 Fruits and Vegetables; Fruits; Vegetables; 4.2.1.2 Meat Products; Fish and Fish-Based Products; Meat and Meat-Based Products; 4.2.1.3 Dairy Products; Milk; Fresh Cheese; Cheese; 4.2.2 Textural Properties; 4.2.2.1 Fruits and Vegetables; Fruits; Vegetables; 4.2.2.2 Meat Products; Fish and Fish-Based Products; Meat and Meat-Based Products; 4.2.2.3 Dairy Products; Milk; Fresh Cheese Online resource; title from digital title page (viewed on August 23, 2019). |
Summary: | This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers. The research provided in these chapters aims to show that the traditional pasteurization and commercial sterilization of foods result in unacceptable quality and nutrient retention, creating an important need for alternative methods used to minimize undesirable reactions such as thermal decomposition or degradation. Emerging processing methods to minimize heat induced alterations in foods and their applications are covered in-depth, demonstrating that these methods are useful not only for the inactivation of microorganisms and enzymes but also for improving the yield and development of ingredients and marketable foods with higher quality and better nutritional characteristics. Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges not only covers the advantages of using innovative processing methods, but also the disadvantages and challenges of using these techniques on food quality. Each chapter focuses on a different emerging processing technique, breaking down the sensory, textural and nutritional aspects for different food products in addition to the advantages and challenges for each method. New technologies and advanced theories are a major focus, pointing to innovative new paths for the quality and safety assurance in food products. From pulsed electric fields to ultrasounds, this work covers all aspects of emerging processing techniques for fruits and vegetables, foods and dairy products. |
Other form: | Print version: Roohinejad, Shahin. Effect of Emerging Processing Methods on the Food Quality : Advantages and Challenges. Cham : Springer, ©2019 9783030181901 |
Standard no.: | 10.1007/978-3-030-18191-8 |
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