Innovative Food Processing Technologies: A Comprehensive Review

ISBN-13: 9780128157817 / Angielski

Kasiviswanathan Muthukumarappan; Kai Knoerzer

Recenzje

"Food processing engineering, a branch of both food science and chemical engineering is rapidly evolving. The text covers the latest in innovative and non-innovative treatments, such as ultrasounds and pulsed electric fields. Each section opens with an article that covers the basic principles and applications of each technology." --Tecnica Molitoria

Spis treści

1. High Pressure Processing (High Hydrostatic Pressure Processing)
2. Pulsed Electric (and possibly Pulsed Magnetic) Field Processing
3. Ultrasound and Megasonics Processing
4. Hydrodynamic Pressure Processing (including high pressure homogenization and shockwave processing)
5. Advances in (conventional) food processing technologies
6. Cool Plasma Processing
7. Irradiation with Ionizing Radiation
8. Microwave, Radiofrequency and Ohmic Processing
9. Ultraviolet Light Processing
10. Infrared Processing
11. Super and subcritical fluid processing
12. Innovations in Food Nanotechnology