By Da-Wen Sun
The moment version of Emerging applied sciences in nutrients Processing provides crucial, authoritative, and whole literature and study info from the previous ten years. it's a whole source supplying the most recent technological concepts in nutrients processing this day, and contains very important info in examine and improvement for the meals processing undefined. It covers the newest advances in non-thermal processing together with excessive strain, pulsed electrical fields, radiofrequency, excessive depth pulsed gentle, ultrasound, irradiation, and addresses the most recent hurdles in know-how the place wide examine has been conducted.
- Provides an in depth record of study resources to extra examine improvement
- Presents present and thorough learn effects and important stories
- Includes the newest applied sciences used for shelf lifestyles extension, bioprocessing simulation and optimization
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Additional info for Emerging technologies for food processing
2002. Thermal and high-pressure inactivation of tomato polygalacturonase: a kinetic study. Journal of Food Science 67, 1610e1615. , 2008. Effect of combined high pressure and thermal treatment on kiwifruit peroxidase. Food Chemistry 109, 802e807. , 2004. Effects of high-pressure processing on the safety, quality, and shelf life of ready-to-eat meats. Journal of Food Protection 67, 1709e1718. , 2007. The effects of growth temperature and growth phase on the inactivation of Listeria monocytogenes in whole milk subject to high pressure processing.
1996. Effects of high pressure on the physicochemical characteristics of dairy creams and model oil/water emulsions. Lebensmittel-Wissenschaft und-Technologie 29, 606e625. , 2002. Thermal and high-pressure inactivation of tomato polygalacturonase: a kinetic study. Journal of Food Science 67, 1610e1615. , 2008. Effect of combined high pressure and thermal treatment on kiwifruit peroxidase. Food Chemistry 109, 802e807. , 2004. Effects of high-pressure processing on the safety, quality, and shelf life of ready-to-eat meats.
This important issue will be covered in this chapter, with a view to discussing the presence and production of toxic compounds and allergens. Examples of current commercial applications in meat and seafood products will be presented. The chapter will end with a final overview of what the future could bring in terms of HPP applications in the meat and seafood industry. Meat and seafood currently represent almost 45% of commercial pressurized food products in the world (Hiperbaric, 2012). , 2012).