The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out.
- Provides an extensive list of research sources to further research development
- Presents current and thorough research results and critical reviews
- Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization
The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. Provides an extensive list of research sources to further research development Presents current and thorough research results and critical reviews Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization
Contributors
Ana Allende, Research Group on Quality, Safety and Bioactivity of Plant Foods, Food Science and Technology Department, CEBAS-CSIC, Murcia, Spain
Francisco Artés, Postharvest and Refrigeration Group, Department of Food Engineering, Technical University of Cartagena, Cartagena, Murcia, Spain
Griffiths G. Atungulu, Food Science Department, University of Arkansas, Fayetteville, AR, USA
V.M. Balasubramaniam, Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
Domenico Cacace, S.S.I.C.A.–Stazione Sperimentale per l'Industria delle Conserve Alimentari, Parma, Italy
Sónia Marília Castro
QOPNA – Departamento de Química, Universidade de Aveiro, Campus de Santiago, Aveiro, Portugal
CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Dr. António Bernardino Almeida, Porto, Portugal
Siaw Kiang Chou, Department of Mechanical Engineering, National University of Singapore, Singapore
Kian Jon Chua, Department of Mechanical Engineering, National University of Singapore, Singapore
Marie de Lamballerie, GEPEA, UMR CNRS, ONIRIS-Géraudière Nantes, France
Liana Drummond, Food Refrigeration and Computerised Food Technology, Agriculture & Food Science Centre, University College Dublin, Belfield, Dublin, Ireland
Timothy D. Durance, Food, Nutrition, and Health, University of British Columbia, Vancouver, Canada
Frédérique Duranton, GEPEA, UMR CNRS, ONIRIS-Géraudière Nantes, France
Pedro Elez-Martínez, Department of Food Technology, Agrotecnio Center, University of Lleida, Lleida, Spain
Roger Escriu, Universitat Autònoma de Barcelona, Centre Especial de Recerca Planta de Tecnologia dels Aliments (CeRPTA), Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Barcelona, Spain
David J. Geveke, U.S. Department of Agriculture, Eastern Regional Research Center, Wyndmoor, PA, USA
Adeline Goullieux, Laboratoire EPROAD, Université de Picardie Jules Verne, Amiens, France
Mansel W. Griffiths, Department of Food Science, University of Guelph, ON, Canada
Claire Guyon, GEPEA, UMR CNRS, ONIRIS-Géraudière Nantes, France
Michel Havet, UMR GEPEA, ONIRIS, rue de la Géraudière, Nantes, France
Volker Heinz, Deutsches Institut für Lebensmitteltechnik e.V., Quakenbrueck, Germany
Eamonn Hogan, Food Refrigeration and Computerised Food Technology, Agriculture & Food Science Centre, University College Dublin, Belfield, Dublin, Ireland
Stephen James, Food Refrigeration and Process Engineering Research Centre, The Grimsby Institute, HSI Building, Origin Way, Europarc, Grimsby, North East Lincolnshire, UK
Christian James, Food Refrigeration and Process Engineering Research Centre, The Grimsby Institute, HSI Building, Origin Way, Europarc, Grimsby, North East Lincolnshire, UK
Johannes L. Johnsen, Department of Sciences, Systems and Models, Roskilde University, Roskilde, Denmark
Stéphanie Jung, Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA
Alan L. Kelly, Department of Food and Nutritional Sciences, University College, Cork, Ireland
Hossein Kiani, Food Refrigeration and Computerised Food Technology, Agriculture & Food Science Centre, University College Dublin, Belfield, Dublin, Ireland
Monique Lacroix, Canadian Irradiation Centre, INRS-Institut Armand-Frappier, Laval, QC, Canada
Alain Le-Bail, UMR GEPEA, ONIRIS, Rue de la Géraudière, Nantes, France
Robert W. Lencki, Department of Food Science, University of Guelph, Guelph, ON, Canada
Xuan Li, Department of Biological and Agricultural Engineering, University of California at Davis, Davis, CA, USA
M.C. Madhusudhan, Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore, India
Á. Robert Marsellés-Fontanet, Department of Food Technology, University of Lleida, Lleida, Spain
Olga Martín-Belloso, Department of Food Technology, Agrotecnio Center, University of Lleida, Lleida, Spain
Montserrat Mor-Mur, Universitat Autònoma de Barcelona, Centre Especial de Recerca Planta de Tecnologia dels Aliments (CeRPTA), Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Barcelona, Spain
Brendan A. Niemira, Food Safety and Intervention Technologies Research Unit, U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA, USA
K. Niranjan, School of Food Biosciences, The University of Reading, Berkshire, UK
Semin O. Ozkoc, Vocational School of Food and Agriculture, Food Technology Department, Kocaeli University, Kocaeli, Turkey
Valérie Orsat, Bioresource Engineering Department, Macdonald Campus of McGill University, Ste-Anne de Bellevue, QC, Canada
Laura Otero, Department of Processes, Institute of Food Science, Technology and Nutrition (ICTAN, CSIC), Madrid, Spain
Jean-Pierre Pain, UMR 95 Qualisud, Université de Montpellier, Montpellier, France
Luigi Palmieri, S.S.I.C.A.–Stazione Sperimentale per l'Industria delle Conserve Alimentari, Parma, Italy
Zhongli Pan
Processed Foods Research Unit, Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, CA, USA
Department of Biological and Agricultural Engineering, University of California at Davis, Davis, CA, USA
Srilatha Pandrangi, Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
Larysa Paniwnyk, Coventry University, Sonochemistry Applied Research Centre, Faculty of Health and Life Sciences, Coventry, UK
B.S. Priyanka, Department of Food Engineering, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore, India
G.S. Vijaya Raghavan, Bioresource Engineering Department, Macdonald Campus of McGill University, Ste-Anne de Bellevue, QC, Canada
K.S.M.S. Raghavarao, Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore, India
Hans Ramløv, Department of Sciences, Systems and Models, Roskilde University, Roskilde, Denmark
Navin K. Rastogi, Department of Food Engineering, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore, India
Serpil Sahin, Food Engineering Department, Middle East Technical University, Ankara, Turkey
Guillermo Saldaña-Navarro, Deutsches Institut für Lebensmitteltechnik e.V., Quakenbrueck, Germany
Pedro D. Sanz, Department of Processes, Institute of Food Science, Technology and Nutrition (ICTAN, CSIC), Madrid, Spain
Jorge Alexandre Saraiva, QOPNA – Departamento de Química, Universidade de Aveiro, Campus de Santiago, Aveiro, Portugal
Christine H. Scaman, Food, Nutrition, and Health, University of British Columbia, Vancouver, Canada
Claudia Siemer, Deutsches Institut für Lebensmitteltechnik e.V., Quakenbrueck, Germany
Hélène Simonin, PMB, UMR PAM, Agrosup, Dijon, France
Gülüm Sumnu, Food Engineering Department, Middle East Technical University, Ankara, Turkey
Da-Wen Sun, Food Refrigeration and Computerised Food Technology, Agriculture & Food Science Centre, University College...
Erscheint lt. Verlag | 1.9.2014 |
---|---|
Sprache | englisch |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 0-12-410481-9 / 0124104819 |
ISBN-13 | 978-0-12-410481-5 / 9780124104815 |
Haben Sie eine Frage zum Produkt? |
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