/

Processing Effects on Safety and Quality of Foods

Ortega-Rivas Enrique
Innbundet / 2009 / Engelsk

Produktdetaljer

ISBN
9781420061123
Publisert
2009-10-08
Utgiver
Vendor
CRC Press Inc
Vekt
954 gr
Høyde
234 mm
Bredde
156 mm
Aldersnivå
P, 06
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
594

Redaktør
Ortega-Rivas Enrique

Biographical note

Enrique Ortega-Rivas, Ph.D., is a professor at the Autonomous University of Chihuahua in Mexico. He holds a Visiting Scientist appointment at Food Science Australia and a Visiting Lectureship at Monash University in Australia. Dr. Ortega-Rivas was named a Fulbright Scholar while an Adjunct Associate Professor at Washington State University. He also received National Researcher status – maximum recognition that the Mexican government bestows on those in academia based on research efforts and endeavors.

Processing Effects on Safety and Quality of Foods

Ortega-Rivas Enrique
Innbundet / 2009 / Engelsk
Ortega-Rivas Enrique
Innbundet / 2009 / Engelsk
Nettpris:
2.855,-
Laveste pris siste 30 dager: 2.855,-
Levering 10-30 dager
Klikk og hent
Covers a Host of Groundbreaking TechniquesThermal processing is known to effectively control microbial populations in food, but the procedure also has a downside―it can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality. Processing Effects on Safety and Quality of Foods delineates three decades of advances made in processing techniques that produce microbiologically safe foods, while maintaining their sensory and nutritive properties. Addresses the Entire Food Processing IndustryWith an international team of more than 35 renowned contributors, this book presents evaluation techniques that yield reliable estimations of microbiological, physicochemical, nutritive, and sensory characteristics. Each chapter discusses the processing effects of relevant technologies and includes the basics of microbial kinetics, sensory evaluation, and the perception of food quality. A sampling of the techniques covered: Hermetically sealed containersAcrylamide formationDried foodsIrradiated foodsPressure-assisted thermal processingPulsed electric field processing Processing Effects on Safety and Quality of Foods addresses the entire food processing industry, including food modeling, optimization, and proper design of manufacturing plants. It is the first of its kind―a single, sound reference that explores all of the different aspects involved in evaluating processing effects in food safety and quality.
Les mer
Presents methods and procedures used to assess the safety and quality of foods preserved by novel processing techniques. This book includes chapters that discuss the processing effects of relevant technologies and includes the basics of microbial kinetics, sensory evaluation, and the perception of food quality.
Les mer
INTRODUCTION: PROCESSING, SAFETY, AND QUALITY. Food Preservation Technologies. Overview of Food Safety. Food Quality Perception. EVALUATING THE SAFETY AND QUALITY OF FOODS. Models for Microorganism Inactivation: Application in Food Preservation Design. Kinetics of Chemical Reactions and the Case of Monitoring Phenolic Compounds by High-Performance Liquid Chromatography Coupled with Mass Spectrometry. Use of Survival Analysis Statistics in Analyzing the Quality of Foods from a Consumer’s Perspective. EFFECTS OF SPECIFIC TECHNOLOGIES ON SAFETY AND QUALITY. Safety and Quality of Thermally Processed Foods in Hermetically Sealed Containers. Alternative Heating Technologies. Acrylamide Formation and Reduction in Fried Potatoes. Safety and Quality Effects in Foods Stored under Modified Atmosphere Conditions. Effects of Chilling and Freezing on Safety and Quality of Food Products. Drying and Dried Food Quality. Safety and Quality of Irradiated Food. Improving Food Safety and Quality by High-Pressure Processing. Temperature Distribution and Chemical Reactions in Foods Treated by Pressure-Assisted Thermal Processing. Food Quality and Safety Issues during Pulsed Electric Field Processing. Solid–Liquid Separations in Food Processing: Relevant Aspects in Safety and Quality. INTEGRATIVE APPROACH: SAFETY AND QUALITY IN FOOD PLANT DESIGN. The SAFES Methodology: A New Approach for Real-Food Modeling, Optimization, and Process Design. Development and Implementation of Food Safety Programs in the Food Industry.
Les mer

Relaterte produkter

Covers a Host of Groundbreaking TechniquesThermal processing is known to effectively control microbial populations in food, but the procedure also has a downside―it can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality. Processing Effects on Safety and Quality of Foods delineates three decades of advances made in processing techniques that produce microbiologically safe foods, while maintaining their sensory and nutritive properties. Addresses the Entire Food Processing IndustryWith an international team of more than 35 renowned contributors, this book presents evaluation techniques that yield reliable estimations of microbiological, physicochemical, nutritive, and sensory characteristics. Each chapter discusses the processing effects of relevant technologies and includes the basics of microbial kinetics, sensory evaluation, and the perception of food quality. A sampling of the techniques covered: Hermetically sealed containersAcrylamide formationDried foodsIrradiated foodsPressure-assisted thermal processingPulsed electric field processing Processing Effects on Safety and Quality of Foods addresses the entire food processing industry, including food modeling, optimization, and proper design of manufacturing plants. It is the first of its kind―a single, sound reference that explores all of the different aspects involved in evaluating processing effects in food safety and quality.
Les mer
Presents methods and procedures used to assess the safety and quality of foods preserved by novel processing techniques. This book includes chapters that discuss the processing effects of relevant technologies and includes the basics of microbial kinetics, sensory evaluation, and the perception of food quality.
Les mer
INTRODUCTION: PROCESSING, SAFETY, AND QUALITY. Food Preservation Technologies. Overview of Food Safety. Food Quality Perception. EVALUATING THE SAFETY AND QUALITY OF FOODS. Models for Microorganism Inactivation: Application in Food Preservation Design. Kinetics of Chemical Reactions and the Case of Monitoring Phenolic Compounds by High-Performance Liquid Chromatography Coupled with Mass Spectrometry. Use of Survival Analysis Statistics in Analyzing the Quality of Foods from a Consumer’s Perspective. EFFECTS OF SPECIFIC TECHNOLOGIES ON SAFETY AND QUALITY. Safety and Quality of Thermally Processed Foods in Hermetically Sealed Containers. Alternative Heating Technologies. Acrylamide Formation and Reduction in Fried Potatoes. Safety and Quality Effects in Foods Stored under Modified Atmosphere Conditions. Effects of Chilling and Freezing on Safety and Quality of Food Products. Drying and Dried Food Quality. Safety and Quality of Irradiated Food. Improving Food Safety and Quality by High-Pressure Processing. Temperature Distribution and Chemical Reactions in Foods Treated by Pressure-Assisted Thermal Processing. Food Quality and Safety Issues during Pulsed Electric Field Processing. Solid–Liquid Separations in Food Processing: Relevant Aspects in Safety and Quality. INTEGRATIVE APPROACH: SAFETY AND QUALITY IN FOOD PLANT DESIGN. The SAFES Methodology: A New Approach for Real-Food Modeling, Optimization, and Process Design. Development and Implementation of Food Safety Programs in the Food Industry.
Les mer

Produktdetaljer

ISBN
9781420061123
Publisert
2009-10-08
Utgiver
Vendor
CRC Press Inc
Vekt
954 gr
Høyde
234 mm
Bredde
156 mm
Aldersnivå
P, 06
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
594

Redaktør
Ortega-Rivas Enrique

Biographical note

Enrique Ortega-Rivas, Ph.D., is a professor at the Autonomous University of Chihuahua in Mexico. He holds a Visiting Scientist appointment at Food Science Australia and a Visiting Lectureship at Monash University in Australia. Dr. Ortega-Rivas was named a Fulbright Scholar while an Adjunct Associate Professor at Washington State University. He also received National Researcher status – maximum recognition that the Mexican government bestows on those in academia based on research efforts and endeavors.

Relaterte produkter