Screen LibraryCase studies in novel food processing technologies : innovations in processing, packaging and predictive modelling /
Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-han...
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| Group Author: | ; ; |
|---|---|
| Published: |
Woodhead Publishing,
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| Publisher Address: | Cambridge : |
| Publication Dates: | 2010. |
| Literature type: | Book |
| Language: | English |
| Series: |
Woodhead Publishing series in food science, technology, and nutrition,
number 197 |
| Subjects: | |
| Summary: |
Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies. Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric fi |
| Carrier Form: | xxx, 529 pages : illustrations, tables ; 24 cm. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: |
9780081014820 0081014821 |
| Index Number: | TP372 |
| CLC: |
TS205 TS201.1 |
| Call Number: | TS201.1/C337 |
| Contents: | Introduction to non-thermal food pasteurization processes. Part 1 Case studies in HPP and PEF processing of food: Commercial HPP of ham at Esteban Espuna-- HHP processing of fruit juices and smoothies-- PEF systems for commercial food and juice processing-- The environmental impact of PEF treatment and HPP. Part 2 Case studies in other novel food processing techniques: Industrial applications of high power ultrasonics-- The potential of novel IR food processing technologies-- Validation and commercialization of dense phase carbon dioxide processing for orange juice-- Progress and issues with |