Innovations in Food ProcessingGrahame W. Gould The food world has a number of options available to make the food industry more diverse, competitive, and efficient. Innovations in Food Processing investigates some of these options, alternative technologies, and strategies for properly addressing new challenges facing the food industry. It also provides specific examples on how these alternatives can be utilized in specific food products. This book presents a comprehensive review of new technologies to preserve foods, especially those based on nonthermal techniques. It covers a wide range of methods, including high pressure, pulsed electric fields, and hurdle technologies. Other chapters include information about the trends in emerging technologies over the past 40 years and predictive models that describe microbial growth. Expert contributors present thorough research results and critical reviews of each covered technology. The innovative approaches presented in Innovations in Food Processing will result in sound alternatives for addressing the ever-increasing demand for quality foods at a reasonable cost. |
Contents
Microbiological Safety | 8 |
MODELING WATER ABSORPTION AND COOKING TIMES | 31 |
HIGH HYDROSTATIC PRESSURE INACTIVATION | 43 |
VISCOELASTIC PROPERTIES OF EGG GELS FORMED WITH | 57 |
BROWNING OF APPLE SLICES TREATED WITH HIGH | 73 |
EVOLUTION OF POLYPHENOLOXIDASE PPO ACTIVITY | 89 |
THE ROLE OF PRESSURE AND TIME ON THE ASYMPTOTIC | 103 |
THE INFLUENCE OF TEMPERATURE ON FUNCTIONAL | 111 |
BLANCHING OF FRUITS AND VEGETABLES | 149 |
MODELING AND SIMULATING MICROBIAL SURVIVAL | 163 |
TEXTURAL AND STRUCTURAL CHANGES IN APPLES | 183 |
PACKAGING AND SHELFLIFE STUDY OF APPLE SLICES | 207 |
BROWNING OF APPLE SLICES TREATED WITH | 225 |
EFFECT OF POLYSACCHARIDE FILM ON ETHYLENE | 233 |
QUALITY CHANGES DURING REFRIGERATED STORAGE | 243 |
| 255 | |
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Common terms and phrases
Alaska Pollock Alzamora apple slices ascorbic acid asymptotic moduli avocado Barbosa-Cánovas black beans blanching calcium chloride cell walls changes coated apple slices color combined methods technology concentration cooking decreased denaturation edible film effect endo-PG enzymatic browning enzymes ethylene production exo-PG Figure flavor Food Preservation Food Sci frequency fresh apple fruits and vegetables gels treated glycerol Golden Delicious Granny Smith GUSTAVO heated HHP HHP treatment high hydrostatic pressure high pressure high-pressure treatment HMFP hydrostatic pressure inactivation increased inhibit kinetics Knorr kpsi lightproof package López-Malo maltodextrin microbial microorganisms microwave heating moisture osmotic dehydration Pacific Whiting Pacific Whiting gels Pacific Whiting surimi parameters polysaccharide potassium sorbate Pressure MPa protein purée Results and Discussion samples significantly soaking solution spores storage stress relaxation sucrose survival curves texture thermal treated apple slices untreated values Washington State University water absorption water activity water holding capacity Weibull distribution Welti-Chanes Whiting surimi gels