Features of Novel Food Processing Technologies:

• Focuses on recent technological innovations in food processing
• Documents results of the Emerging Technologies for the Food Industry symposium held in Madrid
• Covers a range of food processing treatments that meet current demands for added value and guaranteed safety
• Explores future directions for food processing

Novel Food Processing Technologies spotlights recent innovations in food processing technologies.

Novel Food Processing Technologies covers a range of food processing treatments that meet current demands for added value and guaranteed safety and contains separate sections dedicated to:

• high pressure
• pulsed electric fields
• microwave applications
• freezing and packaging methods
• predictive microbiology

The authors address a full range of issues related to quality and safety in the food industry and their coverage includes the description of various modeling systems and their impact on food microbiology.

Contents

• Present Status and the Future of PEF
• Microbial Inactivation by Pulsed Electric Fields
• Inactivation Kinetics of Microorganisms by Pulsed Electric Fields
• Do High Intensity Pulsed Electric Fields Induce Changes in Enzymatic Activity, Protein Conformation, and Vitamin and Flavor Stability?
• Pulsed Electric Fields Assisted Extraction of Juice from Food Plants
• Application of PEF on Orange Juice Products
• Pulsed Electric Fields: The Food Industry's View
• Fundamentals and Applications of High Pressure Processing to Foods
• Thermodynamic Aspects of High Hydrostatic Pressure Food Processing
• High Pressure-Assisted Heating as a Method for Sterilizing Foods
• High Pressure-Assisted Freezing and Thawing of Foods
• Starch and Other Polysaccharides under High Pressure
• Advances in Use of High Pressure to Processing and Preservation of Plant Foods
• High Pressure Applications on Myosystems
• High Pressure Processing of Dairy and Egg Products
• Commercial High Pressure Equipment
• Food Irradiation: An Emerging Technology
• Ultraviolet Light and Food Preservation
• Microbial Inactivation by Ultrasound
• Use of Magnetic Fields as a Nonthermal Technology
• Nonthermal Technologies in Combination with Other Preservation Factors
• Sous Vide/Freezing Technology for Ready-Meals
• Advances in Ohmic Heating and Moderate Electric Field (MEF) Processing
• Radio Frequency Heating in Food Processing
• Supercritical Fluid Extraction: An Alternative to Isolating Natural Food Preservatives
• Modeling Systems and Impact on Food Microbiology
• Predictive Microbiology and Role in Food Safety Systems
• Experimental Protocols for Modeling the Response of Microbial Populations Exposed to Emerging Technologies: Some Points of Concern
• Application of Artificial Intelligence to Predictive Microbiology
• Growth/No Growth Interface Modeling and Emerging Technologies
• Calculating Microbial Inactivation During Heat Treatments without D and Z Values
• Safety and Quality in the Food Industry

Index

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