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Effect of Emerging Processing Methods on the Food Quality

Advantages and Challenges

  • Shahin Roohinejad
  • Mohamed Koubaa
  • Ralf Greiner
  • Kumar Mallikarjunan
Book

Table of contents

  1. Front Matter
    Pages i-xiii
  2. Mehrdad Niakousari, Sara Hedayati, Hadi Hashemi Gahruie, Ralf Greiner, Shahin Roohinejad
    Pages 1-26
  3. Shualing Yang, Guanchen Liu, Zihan Qin, Daniel Munk, Jeanette Otte, Lilia Ahrné
    Pages 27-67
  4. Mladen Brnčić, Jana Šic Žlabur
    Pages 69-94
  5. Mauro D. Santos, Rita S. Inácio, Liliana G. Fidalgo, Rui P. Queirós, Silvia A. Moreira, Ricardo V. Duarte et al.
    Pages 95-131
  6. Peng Peng, Paul Chen, Dongjie Chen, Min Addy, Yanling Cheng, Nan Zhou et al.
    Pages 133-146
  7. Giancarlo Cravotto, Arianna Binello
    Pages 147-161
  8. María Lavilla, Amaia Lasagabaster, Iñigo Martínez-de-Marañón
    Pages 173-196
  9. Back Matter
    Pages 197-200

About this book

Introduction

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. 

Keywords

Non-thermal Food Processing Food Quality Assurance Meat Product Processing Dairy Product Processing Non-thermal Processing Methods

Editors and affiliations

  • Shahin Roohinejad
    • 1
  • Mohamed Koubaa
    • 2
  • Ralf Greiner
    • 3
  • Kumar Mallikarjunan
    • 4
  1. 1.Department of Food Science and NutritionUniversity of MinnesotaSt. PaulUSA
  2. 2.Ecole Supérieure de Chimie Organique et Minérale1 Allée du réseau Jean-Marie BuckmasterCompiègneFrance
  3. 3.Department of Food Technology and Bioprocess EngineeringMax Rubner-Institut Federal Research Institute of Nutrition and FoodKarlsruheGermany
  4. 4.Department of Food Science and NutritionUniversity of MinnesotaSt. PaulUSA

Bibliographic information

Industry Sectors
Pharma
Chemical Manufacturing
Biotechnology
Law
Consumer Packaged Goods
Engineering