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Nonthermal processing technologies for food / Howard Q. Zhang [and others], editors.

Zhang, Howard Q. (Added Author). Wiley InterScience (Online service) (Added Author).
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Electronic resources

Subject: Food > Preservation.
Genre: Electronic books.

Record details

  • ISBN: 9780470958360
  • ISBN: 0470958367
  • ISBN: 9780470958483
  • ISBN: 0470958480
  • ISBN: 9780470958421
  • ISBN: 0470958421
  • Physical Description: 1 online resource (xxx, 640 pages, 12 pages of plates) : illustrations.
  • Publisher: Chichester, UK ; Wiley-Blackwell ; 2011.

Content descriptions

Bibliography, etc. Note: Includes bibliographical references and index.
Formatted Contents Note: Front Matter -- Colour Plates -- Section I: Physical Processes. Fundamentals of Food Processing Using High Pressure / Loc Thai Nguyen, VM Balasubramaniam -- High-Pressure Processing Equipment Fundamentals / Edmund Ting -- High-Pressure Processing Pathways to Commercialization / Daniel F Farkas -- Case Studies on High-Pressure Processing of Foods / Carole Tonello -- Microbiological Aspects of High-Pressure Food Processing / Elaine P Black, Cynthia M Stewart, Dallas G Hoover -- Biochemical Aspects of High-Pressure Food Processing / Maite A Chauvin, Barry G Swanson -- Sensory Quality of Pressure-Treated Foods / Alan O Wright -- Hydrodynamic Pressure Processing of Meat Products / MB Solomon, M Sharma, JR Patel -- Physicochemical Effects of High-Intensity Ultrasonication on Food Proteins and Carbohydrates / Jochen Weiss, Ibrahim Gulseren, Gunnar Kjartansson -- Ultrasonic Processing / Hao Feng, Wade Yang -- Section II: Electromagnetic Processes. Pulsed Electric Fields Processing Basics / Olga Mart̕n-Belloso, Robert Soliva-Fortuny -- Engineering Aspects of Pulsed Electric Fields / Bilge Altunakar, Gustavo V Barbosa-C̀novas -- Pulsed Electric Field Assisted Extraction--A Case Study / Stefan Toepfl, Volker Heinz -- Improving Electrode Durability of PEF Chamber by Selecting Suitable Material / Minjung Kim, Howard Q Zhang -- Radio Frequency Electric Fields as a Nonthermal Process / David J Geveke -- Use of Oscillating Magnetic Fields in Food Preservation / Nuria Grigelmo-Miguel, Robert Soliva-fortuny, Gustavo V Barbosa-C̀novas, Olga Mart̕n-Belloso -- Irradiation of Ground Beef and Fresh Produce / Christopher Sommers, Xuetong Fan -- Pulsed Ultraviolet Light / Ali Demirci, Kathiravan Krishnamurthy -- Ultraviolet-C Light Processing of Liquid Food Products / JA Guerrero-Beltr̀n, GV Barbosa-C̀novas -- Nonthermal Plasma as a Novel Food Processing Technology / Brendan A Niemira, Alexander Gutsol -- Section III: Other Nonthermal Processes. Basics of Ozone Sanitization and Food Applications / Ahmed E Yousef, Mustafa Vurma, Luis A Rodriguez-Romo -- Case Studies of Ozone in Agri-Food Applications / Rip G Rice, Dee M Graham, Charles D Sopher -- Ozone Pathway to Commercialization / James TC Yuan -- Effects of Dense Phase CO on Quality Attributes of Beverages / Sibel Damar, Murat O Balaban -- Chlorine Dioxide (Gas) / Lindsey A Keskinen, Bassam A Annous -- Electrolyzed Oxidizing Water / Ali Demirci, Katherine L Bialka -- Section IV: Combination Processes. Novel Technologies in Combined Processes / Santiago Cond̤n, Pilar Mąas, Guillermo Cebrìn -- Nonthermal Processes as Hurdles with Selected Examples / Robert Soliva-Fortuny, Nuria Grigelmo-Miguel, Gustavo V Barbosa-C̀novas, Olga Mart̕n-Belloso -- Bacteriocins as Natural Antilisterial Food Preservatives / Li Liu, R Paul Ross, Colin Hill, Paul D Cotter -- Antimicrobial Packaging / Dong Sun Lee, Jung H Han -- Section V: Driving Forces. Consumer Trends and Perception of Novel Technologies / Christine M Bruhn -- Consumer and Sensory Issues for Development and Marketing / Armond V Cardello, Robert Kluter, Alan O Wright -- Effects of High-Pressure Processing and Pulsed Electric Fields on Nutritional Quality and Health-Related Compounds of Fruit and Vegetable Products / Concepci̤n S̀nchez-Moreno, Begǫa De Ancos, Luc̕a Plaza, Pedro Elez-Mart̕nez, M Pilar Cano -- Industrial Evaluation of Nonthermal Technologies / Huub Lelieveld -- Transferring Emerging Food Technologies into the Market Place / Authos Yannakou -- New Tools for Microbiological Risk Assessment, Risk Management, and Process Validation Methodology / Cynthia M Stewart, Martin B Cole, Dallas G Hoover, Larry Keener -- Regulations and Alternative Food-Processing Technologies / Stephen H Spinak, John W Larkin -- Future Prospects for Nonthermal Processing Technologies--Linking Products with Technologies / C Patrick Dunne -- Section VI: Appendices: Fact Sheets. Appendix 1: High Pressure Processing -- Appendix 2: Pulsed Electric Field Processing -- Appendix 3: Ozone -- Appendix 4: Food Irradiation -- Appendix 5: Irradiation: A Safe Measure for Safer Iceberg Lettuce and Spinach -- Appendix 6: Pulsed Light Treatment -- Appendix 7: Power Ultrasound -- Index.
Summary: Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. Of special inter.
Source of Description Note: Print version record.

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