Improving Food Quality with Novel Food Processing Technologies

Name: Improving Food Quality with Novel Food Processing Technologies
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SKU: 9781466507241
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Summary

Improving Food Quality with Novel Food Processing Technologies explores cutting-edge methods such as high pressure processing (HPP) and pulsed electrical fields (PEFs) that enhance food safety, stability, and nutritional quality. It covers how these technologies improve the functional and bioactive properties of fruits, vegetables, dairy, eggs, meat, and seafood, alongside discussions on microbial inactivation and allergy impacts. The book also examines industrial applications and the economic and environmental benefits of advanced nonthermal processing techniques.
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Format: Hardback

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Improving Food Quality with Novel Food Processing Technologies

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This book is ideal for food scientists, engineers, and industry professionals seeking to develop safe, high-quality food products using innovative processing technologies.

Description

Consumers around the world have become better educated and more demanding in their identification and purchase of quality, health-promoting foods; therefore, the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations. Improving Food Quality with Novel Food Processing Technologies details novel processing technologies including high pressure processing (HPP) and pulsed electrical fields (PEFs) that can improve the quality of food from functionality, chemistry/microbiology, bioactive quantity, and shelf-life standpoints.

The authors discuss how to improve food functionality with high hydrostatic pressure (HHP) and PEFs. They focus on improving the quality and retaining bioactive constituents of fruits and vegetables, and improving the quality of dairy, egg, meat, and seafood products with HHP. Broad in scope, the book also reviews the modeling and simulations of HHP inactivation of microorganisms and the relative effects of HHP processing on food allergies and intolerances. It then discusses improving food functionality with PEF processes in dairy and egg products, fruit juices, and wine. A chapter attending to industrial applications of HHP and PEF systems and potential commercial quality and shelf life of food products concludes this discussion.

During the past decade, novel processing technologies including HHP, ultrasound, PEF, and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. Successful research and identification of economic benefits, including energy and water conservation as well as demonstrated safety and fresh-like quality attributes, will improve consumer perception of nonthermal technologies and result in further development by the food industry around the world. In an in-depth exploration of these novel technologies, the book gives you the skills for product development and improvement.

Book Details

INFORMATION

ISBN: 9781466507241

Publisher: Taylor & Francis Inc

Format: Hardback

Date Published: 01 December 2014

Country: United States

Imprint: CRC Press Inc

Illustration: 69 Tables, black and white; 191 Illustrations, black and white

Contributors:

Edited by Özlem Tokusoglu
Edited by Barry G. Swanson
Edited by Özlem Tokuşoğlu

Audience: Professional and scholarly

DIMENSIONS

Width: 156.0mm

Height: 234.0mm

Weight: 820g

Pages: 484

Collections

Education & Reference Engineering, Technology & Agriculture Non-Fiction

About the Author

ozlem Tokusoglu (main editor, associate professor Dr.) was born in Izmir, Turkey, completed her bachelor's (1992) and master's (1996) at EGE University in the Department of Chemistry and completed her PhD from the same university in the Department of Food Engineering (2001), Izmir, Turkey. She worked as a research assistant and Dr. Assistant at EGE University from 1993 to 2001. She professionally officiated at the Food Science and Nutrition Department at the University of Florida-Gainesville, Florida, USA as a research associate during 1999-2000. Dr. Tokusoglu has worked on the faculty staff as an assistant professor at Celal Bayar University, Manisa during 2002-2007, Turkey. Tokusoglu, is currently working as associate professor in the Department of Food Engineering of the same university as a faculty member from 2007 to date. Also, during 2012 December, she deserved the full professor degree and her promotion is in progress.Tokusoglu was a visiting professor at the Food Science and Nutrition Department at the University of Florida, Gainesville, Florida, USA during 1999-2000 and at the School of Food Science, Washington State University, Pullman, in the State of Washington, USA during April-May 2010. Her study focusses on food quality control, food chemistry, food safety and toxicology, shelf-life of foods and innovative food processing technologies on foods, beverages, and functional products. Her specific study areas are phenolics, phytochemicals, bioactive antioxidative components, food additives, bioactive lipids, their determinations by instrumental techniques, their effects on quality of food and beverages, oil-fats and functional food technologies and the novel food processing effects on food bioactives, food toxicants, and shelf-life of foods and beverages.Tokusoglu has conducted academic research studies, keynote addresses, and academic presentations at Geneva, Switzerland in 1997; Gainesville, Florida, USA in 1999; Anaheim-Los Angel