國立虎尾科技大學 |

Effect of Emerging Processing Methods on the Food Quality = Advantages and Challenges /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Effect of Emerging Processing Methods on the Food Quality/ edited by Shahin Roohinejad, Mohamed Koubaa, Ralf Greiner, Kumar Mallikarjunan.
其他題名:	Advantages and Challenges /
其他作者:	Roohinejad, Shahin.
面頁冊數:	XIII, 200 p. 9 illus., 7 illus. in color.online resource. :
Contained By:	Springer Nature eBook
標題:	Microbiology. -
電子資源:	https://doi.org/10.1007/978-3-030-18191-8
ISBN:	9783030181918

Effect of Emerging Processing Methods on the Food Quality = Advantages and Challenges /
Effect of Emerging Processing Methods on the Food QualityAdvantages and Challenges /[electronic resource] :edited by Shahin Roohinejad, Mohamed Koubaa, Ralf Greiner, Kumar Mallikarjunan. - 1st ed. 2019. - XIII, 200 p. 9 illus., 7 illus. in color.online resource.

Assessment of food quality using profiling techniques: Pros and cons aspects -- Handling the data generated by profiling techniques for evaluation the food quality -- High pressure processing -- Pulsed electric fields -- Ultraviolet -- Pulsed light -- Irradiation -- Ultrasounds.

This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers. The research provided in these chapters aims to show that the traditional pasteurization and commercial sterilization of foods result in unacceptable quality and nutrient retention, creating an important need for alternative methods used to minimize undesirable reactions such as thermal decomposition or degradation. Emerging processing methods to minimize heat induced alterations in foods and their applications are covered in-depth, demonstrating that these methods are useful not only for the inactivation of microorganisms and enzymes but also for improving the yield and development of ingredients and marketable foods with higher quality and better nutritional characteristics. Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges not only covers the advantages of using innovative processing methods, but also the disadvantages and challenges of using these techniques on food quality. Each chapter focuses on a different emerging processing technique, breaking down the sensory, textural and nutritional aspects for different food products in addition to the advantages and challenges for each method. New technologies and advanced theories are a major focus, pointing to innovative new paths for the quality and safety assurance in food products. From pulsed electric fields to ultrasounds, this work covers all aspects of emerging processing techniques for fruits and vegetables, foods and dairy products. .

ISBN: 9783030181918

Standard No.: 10.1007/978-3-030-18191-8doiSubjects--Topical Terms:

591510
Microbiology.

LC Class. No.: Z5185.F66

Dewey Class. No.: 664.001579

Effect of Emerging Processing Methods on the Food Quality = Advantages and Challenges /
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