Chemistry of Thermal and Non-Thermal Food Processing Technologies - Tiwari, Brijesh K; Bhavya, Mysore Lokesh; (ed.) - Prospero Internet Bookshop
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Product details:
ISBN13:9780443221828
ISBN10:04432218211
Binding:Paperback
No. of pages:400 pages
Size:228x152 mm
Weight:450 g
Language:English
700
Category:

Chemistry of Thermal and Non-Thermal Food Processing Technologies

 
Publisher: Academic Press
Date of Publication:
 
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Long description:

Chemistry of Thermal and Non-Thermal Food Processing Technologies provides the latest information to the food science community about the chemistry of emerging food processing technologies, including the fundamentals, recent trends, chemistry aspects in terms of quality parameters, and microbial inactivation for each technology. Divided in 4 sections, the book focus on a range of emerging technologies, such as microwave processing of food, radio frequency processing, infrared processing, ohmic heating, drying technologies, ionizing radiation processing, among others. All chapters include the following common features: principle, scope and mechanisms; effect on macromolecules (proteins, lipids, carbohydrates); effect on bioactives (Vitamins, minerals, bioactive agents); chemistry of microbial inactivation; and degradation mechanisms.

Table of Contents:

Part 1. Overview of the book 1. Classification based on application 2. Classification based on the mode of action Part 2. Chemistry of Thermal food processing technologies 3. Microwave processing of food 4. Chemistry of radio frequency processing 5. Chemistry of infrared processing 6. Chemistry of ohmic heating of foods 7. Chemistry of innovative drying technologies on food Part 3. Chemistry of Non-thermal food processing technologies 8. Ionising radiation processing 9. High pressure processing 10. Pulsed electric field processing 11. Ultrasound processing 12. Light based technologies 13. Cold plasma technology 14. Hydrodynamic cavitation 15. Ozone processing 16. Dense Phase CO2/Supercritical CO2 17. Novel antimicrobial agents Part 4. Degradation Kinetics during food processing 18. Degradation of nutrients during storage 19. Degradation kinetics of bioactives and microbial inactivation by emerging technologies