Effect of emerging processing methods on the food quality : advantages and challenges /
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Imprint: | Cham, Switzerland : Springer, [2019] |
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Description: | 1 online resource |
Language: | English |
Subject: | Food industry and trade -- Technological innovations. Food -- Biotechnology. Food -- Composition. Agricultural processing. Agricultural processing. Food -- Biotechnology. Food -- Composition. Food industry and trade -- Technological innovations. Electronic books. |
Format: | E-Resource Book |
URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/11930551 |
Table of Contents:
- Intro; Preface; Contents; Chapter 1: Impact of Ohmic Processing on Food Quality and Composition; 1.1 Introduction; 1.2 Nutritional Properties; 1.2.1 Fruits and Vegetables; 1.2.2 Meat Products; 1.2.3 Dairy Products; 1.3 Textural Properties; 1.3.1 Fruits and Vegetables; 1.3.2 Meat Products; 1.3.3 Dairy Products; 1.4 Sensorial Properties; 1.4.1 Fruits and Vegetables; 1.4.2 Meat Products; 1.4.3 Dairy Products; 1.5 Advantageous and Challenges of Using Ohmic Processing on Food Quality; 1.6 Conclusions; References
- Chapter 2: Effects of Pulsed Electric Fields on Food Constituents, Microstructure and Sensorial Attributes of Food Products2.1 Introduction; 2.2 On Food Constituents; 2.2.1 Proteins; 2.2.1.1 Milk Proteins; 2.2.1.2 Egg Proteins; 2.2.1.3 Meat and Fish Proteins; 2.2.1.4 Plant-Based Proteins; 2.2.2 Lipids and Oils; 2.2.2.1 Milk Fat; 2.2.2.2 Egg and Meat Lipids; 2.2.2.3 Plant-Based Oils; 2.2.3 Carbohydrates; 2.2.4 Bioactive Compounds; 2.2.4.1 Milk Components; 2.2.4.2 Plant Compounds; 2.2.5 Flavor Compounds; 2.2.5.1 Milk; 2.2.5.2 Plant-Based Foods; 2.3 Food Microstructure; 2.3.1 Animal-Based Foods
- 2.3.2 Plant-Based Foods2.4 Sensorial Attributes and Consumer Acceptance; 2.5 Conclusions and Outlook; References; Chapter 3: Impact of Ultrasound on Food Constituents; 3.1 Introduction; 3.2 Advantageous and Challenges of Using Ultrasound on Food Quality; 3.2.1 Nutritional Properties; 3.2.1.1 Fruits and Vegetables; 3.2.1.2 Meat Products; 3.2.1.3 Dairy Products; 3.2.2 Textural Properties; 3.2.2.1 Fruits and Vegetables; 3.2.2.2 Meat Products; 3.2.2.3 Dairy Products; 3.2.3 Sensorial Properties; 3.2.3.1 Fruits and Vegetables; 3.2.3.2 Meat Products; 3.2.3.3 Dairy Products; 3.3 Conclusions
- Cheese4.2.3 Sensorial Properties; 4.2.3.1 Fruits and Vegetables; Fruits; Vegetables; 4.2.3.2 Meat Products; Fish and Fish-Based Products; Meat and Meat-Based Products; 4.2.3.3 Dairy Products; Milk; Fresh Cheese; Cheese; 4.3 Conclusion; References; Chapter 5: Impact of Pulsed Light on Food Constituents; 5.1 Introduction; 5.2 Influences of Pulsed Light on Foods' Qualities; 5.2.1 Fruits and Vegetables; 5.2.2 Meat Products; 5.2.3 Dairy Products; 5.3 Challenges; 5.3.1 Challenges as a Surface Treatment Technology; 5.3.2 Effect on the Photochemical and Photothermal Compounds