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Improving Food Quality with Novel Food Processing Technologies
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Improving Food Quality with Novel Food Processing Technologies
$54100
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?
This book is ideal for food scientists, engineers, and industry professionals seeking to develop safe, high-quality food products using innovative processing technologies.
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Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
feedback is welcome!
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 Γzlem Tokusoglu
- Edited by Barry G. Swanson
- Edited by Γzlem TokuΕoΔlu
Audience: Professional and scholarly
DIMENSIONS
Width: 156.0mm
Height: 234.0mm
Weight: 820g
Pages: 484
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
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