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Processing Foods: Quality Optimization and Process Assessment provides updated information to help researchers and industrialists make use of new concepts, technologies and approaches at the heart of modern food research. It is a useful tool in the interweaving of scientific and technological information that the multidisciplinarity of food proces
List of contents
Topics include: Process optimization and minimal processing of foods. Enzymic time temperature integrators. Computational fluid dynamics. Optimization methodologies. Microbial and quality assessment. Minimal processing of foods with electric heating methods. Application of the concepts of biomaterials science. Freezing and frozen storage. Intensification of freezing. Fish-freezing in Europe. Osmotic dehydration. Rehydration of dried plant tissues. Drying of apples under variable process conditions. High pressure processing of foods. Pressure and temperature effects on food constituents. High pressure treatment of fruit, meat, and cheese products. Culturing conditions and Escherichia coli. Novel minimal processing technologies. Vacuum impregnation. Edible and biodegradable polymeric materials for food packaging or coating. Ionizing radiation in minimal processing or pre-cut vegetables. Perforation-mediated modified atmosphere packaging for fresh-cut vegetables.
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About the author
Oliveira, Fernanda A. R.; Oliveira, Jorge C.
Summary
Processing Foods: Quality Optimization and Process Assessment provides updated information to help researchers and industrialists make use of new concepts, technologies and approaches at the heart of modern food research. It is a useful tool in the interweaving of scientific and technological information that the multidisciplinarity of food proces
