Catalogue


Novel thermal and non-thermal technologies for fluid foods /
edited by P.J. Cullen, Brijesh K. Tiwari, Vasilis Valdramidis.
imprint
London : Academic Press/Elsevier, 2012.
description
xvi, 526 p. : ill.
ISBN
9780123814708 (hbk.)
format(s)
Book
Holdings
More Details
imprint
London : Academic Press/Elsevier, 2012.
isbn
9780123814708 (hbk.)
contents note
Chapter 1. Status and Trends of Novel Thermal and Non-Thermal Technologies for Fluid Foods -- Chapter 2. Fluid Dynamics in Novel Thermal and Non-Thermal Processes -- Chapter 3. Fluid Rheology in Novel Thermal and Non-Thermal Processes --Chapter 4. Pulsed Electric Field Processing of Fluid Foods -- Chapter 5. High Pressure Processing of Fluid Foods -- Chapter 6. Ultrasound Processing of Fluid Foods -- Chapter 7. Irradiation of Fluid Foods -- Chapter 8. Ultraviolet and Pulsed Light Processing of Fluid Foods -- Chapter 9. Ozone Processing of Fluid Foods -- Chapter 10. Dense Phase Carbon Dioxide Processing of Fluid Foods -- Chapter 11. Ohmic Heating of Fluid Foods -- Chapter 12. Microwave Heating of Fluid Foods -- Chapter 13. Infrared Heating of Fluid Foods -- Chapter 14. Modelling the Kinetics of Microbial and Quality Attributes of Fluid Food during Novel Thermal and Non-Thermal Processes -- Chapter 15. Regulatory and Legislative issues for Thermal and Non-Thermal Technologies: An EU Perspective.
abstract
Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients. Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes.
catalogue key
8238542
 
Includes bibliographical references and index.
A Look Inside
Reviews
Review Quotes
"This book provides a comprehensive overview of thermal process innovations (such as ohmic, microwave and infrared heating) and non-thermal technologies (including pulsed electric field, high pressure, ultrasound, irradiation, ozone, dense-phase carbon dioxide, ultraviolet and pulsed light) as they are applied specifically for fluid foods. Novel Thermal and Non-Thermal Technologies for Fluid Foods brings together information on fluid and microbial and quality dynamics for fluid foods to facilitate process validation and technology adoption. It includes methods for mathematically evaluating each technique, addresses global regulatory requirements for fluid foods and provides recommendations for various safety-related issues." --FST
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Summaries
Bowker Data Service Summary
Food processing is the step of the food chain that affects a food's physical or biochemical properties. This text provides an overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients & micronutrients.
Main Description
Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients. Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes. *Examines non-thermal processing techniques specifically applied to fluid foods *Includes methods for mathematically evaluating each technique *Addresses global regulatory requirements for fluid foods *Provides recommendations and opportunities for various safety-related issues
Main Description
Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product.  This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients. Considerable resources and expertise has been devoted to the processing of safe and wholesome foods.  Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes. *Examines non-thermal processing techniques specifically applied to fluid foods *Includes methods for mathematically evaluating each technique *Addresses global regulatory requirements for fluid foods *Provides recommendations and opportunities for various safety-related issues
Table of Contents
Status and Trends of Novel Thermal and Non-Thermal Technologies for Fluid Foods
Fluid Dynamics in Novel Thermal and Non-Thermal Processes
Fluid Rheology in Novel Thermal and Non-Thermal Processes
Pulsed Electric Field Processing of Fluid Foods
High Pressure Processing of Fluid Foods
Ultrasound Processing of Fluid Foods
Irradiation of Fluid Foods
Ultraviolet and Pulsed Light Processing of Fluid Foods
Ozone Processing of Fluid Foods
Dense Phase Carbon Dioxide Processing of Fluid Foods
Ohmic Heating of Fluid Foods
Microwave Heating of Fluid Foods
Infrared Heating of Fluid Foods
Modelling the Kinetics of Microbial and Quality Attributes of Fluid Food during Novel Thermal and Non-Thermal Processes
Regulatory and Legislative issues for Thermal and Non-Thermal Technologies: An EU Perspective
Table of Contents provided by Publisher. All Rights Reserved.

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