| Titre : | Advances in cold plasma applications for food safety and preservation | | Type de document : | texte imprimé | | Auteurs : | Daniela Bermudez-Aguirre, Editeur scientifique | | Editeur : | London : Academic Press | | Année de publication : | 2020 | | Importance : | 1 vol. (XLVII-362 p.) | | Présentation : | ill. en noir et blanc et en coul., couv. ill. en coul. | | Format : | 23 cm | | ISBN/ISSN/EAN : | 978-0-12-814921-8 | | Note générale : | Bibliogr. Index | | Langues : | Anglais (eng) | | Catégories : | Liste Plan de classement
16.3 (TECHNIQUES DE CONSERVATION) [Classement Massy]
RAMEAU
Microorganismes ; Virus ; Bactéries ; Biofilms ; Désinfection ; Produit alimentaire ; Enzymes ; Emballages ; Microondes ; Aide alimentaire ; Vol spatial ; Levures (botanique) ; Champignons microscopiques ; Aliments -- Conservation ; Industries agroalimentaires -- Appareils et matériel -- Désinfection ; Réglementation
| | Résumé : | Cold plasma is one of the newest technologies tested for food preservation. In the last decade, this novel approach has shown promising results as a disinfectant of food products and packaging materials. Cold plasma is also affordable, waterless, waste-free, and leaves no chemical residue on the product. This exciting new technology is covered thoroughly in Advances in Cold Plasma Applications for Food Preservation.
The book presents the basic principles of cold plasma, examples of food products disinfected by cold plasma, and the challenges of using cold plasma to maximize microbial and spore inactivation. Some chapters are devoted to specific applications of the technology, such as the use of cold plasma for space missions. Insights about the required regulations for this technology are also discussed.
Written and edited by experts in the field, Advances in Cold Plasma Applications for Food Preservation is aimed at academic researchers, food scientists, and government officials working on disinfection of food products. | | Type de document : | Livre | | Table des matières : | Part I. Fundamentals of Cold Plasma Technology
1. Engineering principles of cold plasma
1 Introduction
2 Cold plasma fundamentals
3 Cold plasma reactor types
2. Advances in the inactivation of microorganisms and viruses in food and model systems using cold plasma
1 Introduction
2 Cold plasma
3 Bacterial inactivation under cold plasma treatment
4 Inactivation of molds and yeasts using cold plasma using cold plasma
5 Inactivation of spores using cold plasma
6 Inactivation of viruses using cold plasma
7 Inactivation of parasites using cold plasma
3. Modeling microbial inactivation during cold atmospheric-pressure plasma (CAPP) processing
1 Introduction
2 Modeling microbial inactivation-Descriptions vs. predictions
3 Final remarks
4. Cold plasma to control biofilms on food and in the food-processing environment
1 Introduction
2 Cold atmospheric-pressure plasma (CAP)
3 Biofilm development
4 Biofilms on food and in the food environment
5 Cold plasma effects on microbial cells and biofilms
Part II. Food Preservation by Cold Plasma
5. Disinfection of high moisture food using cold plasma
1 Introduction
2 Fruits and vegetables
3 Poultry products
4 Meat
5 Fish
6 Liquid foods
7 Other high-moisture food products
8 Plasma-actived water (PAW)
6. Disinfection of granular food products using cold plasma
1 Introduction
2 Plasma technology and experimental setups applicable for the decontamination of granular foods
3 Influencing parameters on cold plasma inactivation of microorganisms
4 The role of thermal, mechanical, electrical stress factors and plasma-generated reactive species
5 Functional poduct properties as affected by plasma treatment
6 Summary and outlook
7. Enzyme inactivation model systems and food matrices by cold plasma
1 Introduction
2 What is the need for inactivation of food enzymes?
3 Application of cold Plasma too inactivate food enzymes
4 Mechanism of cold plasma on enzyme inactivation
5 Plasma inactivation kinetics
6 Future directions and final remarks
8. Effect of cold plasma in food components
1 Introduction
2 Nonthermal technologies
9. Packed food and packaging materials disinfected by cold plasma
1 Introduction
2 Packed food decontamination
3 Food packaging sterilization
4 Conclusion and future remarks
Part III. Equipment
10. Equipment design for cold plasma disinfection of food products
1 Introduction
2 Method of plasma generation
3 Application of cold plasma disinfection in the food industry and development of a unique apparatus for agricultural products
4 Summary
11. Microwave and radio-frequency powered cold plasma applications for food safety and preservation
1 Introduction
2 Microwave Plasma
3 Radio-frequency plasma
Part IV. Special Applications of Cold Plasma and Regulatory Status
12. Cold plasma for space food applications
1 Microbiological risk from fresh produce in spaceflight
2 Challenges of produce disinfection in spaceflight
3 Cold plasma as a potential disinfection-technology in spaceflight
4 Future for cold plasma
13. Regulatory status of cold plasma in food applications
1 Introduction
2 Regulations of food technology
3 Factors that drive petition for regulatory approval
4 Key factors in regulatory review | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=200491 |
Advances in cold plasma applications for food safety and preservation [texte imprimé] / Daniela Bermudez-Aguirre, Editeur scientifique . - London : Academic Press, 2020 . - 1 vol. (XLVII-362 p.) : ill. en noir et blanc et en coul., couv. ill. en coul. ; 23 cm. ISBN : 978-0-12-814921-8 Bibliogr. Index Langues : Anglais ( eng) | Catégories : | Liste Plan de classement
16.3 (TECHNIQUES DE CONSERVATION) [Classement Massy]
RAMEAU
Microorganismes ; Virus ; Bactéries ; Biofilms ; Désinfection ; Produit alimentaire ; Enzymes ; Emballages ; Microondes ; Aide alimentaire ; Vol spatial ; Levures (botanique) ; Champignons microscopiques ; Aliments -- Conservation ; Industries agroalimentaires -- Appareils et matériel -- Désinfection ; Réglementation
| | Résumé : | Cold plasma is one of the newest technologies tested for food preservation. In the last decade, this novel approach has shown promising results as a disinfectant of food products and packaging materials. Cold plasma is also affordable, waterless, waste-free, and leaves no chemical residue on the product. This exciting new technology is covered thoroughly in Advances in Cold Plasma Applications for Food Preservation.
The book presents the basic principles of cold plasma, examples of food products disinfected by cold plasma, and the challenges of using cold plasma to maximize microbial and spore inactivation. Some chapters are devoted to specific applications of the technology, such as the use of cold plasma for space missions. Insights about the required regulations for this technology are also discussed.
Written and edited by experts in the field, Advances in Cold Plasma Applications for Food Preservation is aimed at academic researchers, food scientists, and government officials working on disinfection of food products. | | Type de document : | Livre | | Table des matières : | Part I. Fundamentals of Cold Plasma Technology
1. Engineering principles of cold plasma
1 Introduction
2 Cold plasma fundamentals
3 Cold plasma reactor types
2. Advances in the inactivation of microorganisms and viruses in food and model systems using cold plasma
1 Introduction
2 Cold plasma
3 Bacterial inactivation under cold plasma treatment
4 Inactivation of molds and yeasts using cold plasma using cold plasma
5 Inactivation of spores using cold plasma
6 Inactivation of viruses using cold plasma
7 Inactivation of parasites using cold plasma
3. Modeling microbial inactivation during cold atmospheric-pressure plasma (CAPP) processing
1 Introduction
2 Modeling microbial inactivation-Descriptions vs. predictions
3 Final remarks
4. Cold plasma to control biofilms on food and in the food-processing environment
1 Introduction
2 Cold atmospheric-pressure plasma (CAP)
3 Biofilm development
4 Biofilms on food and in the food environment
5 Cold plasma effects on microbial cells and biofilms
Part II. Food Preservation by Cold Plasma
5. Disinfection of high moisture food using cold plasma
1 Introduction
2 Fruits and vegetables
3 Poultry products
4 Meat
5 Fish
6 Liquid foods
7 Other high-moisture food products
8 Plasma-actived water (PAW)
6. Disinfection of granular food products using cold plasma
1 Introduction
2 Plasma technology and experimental setups applicable for the decontamination of granular foods
3 Influencing parameters on cold plasma inactivation of microorganisms
4 The role of thermal, mechanical, electrical stress factors and plasma-generated reactive species
5 Functional poduct properties as affected by plasma treatment
6 Summary and outlook
7. Enzyme inactivation model systems and food matrices by cold plasma
1 Introduction
2 What is the need for inactivation of food enzymes?
3 Application of cold Plasma too inactivate food enzymes
4 Mechanism of cold plasma on enzyme inactivation
5 Plasma inactivation kinetics
6 Future directions and final remarks
8. Effect of cold plasma in food components
1 Introduction
2 Nonthermal technologies
9. Packed food and packaging materials disinfected by cold plasma
1 Introduction
2 Packed food decontamination
3 Food packaging sterilization
4 Conclusion and future remarks
Part III. Equipment
10. Equipment design for cold plasma disinfection of food products
1 Introduction
2 Method of plasma generation
3 Application of cold plasma disinfection in the food industry and development of a unique apparatus for agricultural products
4 Summary
11. Microwave and radio-frequency powered cold plasma applications for food safety and preservation
1 Introduction
2 Microwave Plasma
3 Radio-frequency plasma
Part IV. Special Applications of Cold Plasma and Regulatory Status
12. Cold plasma for space food applications
1 Microbiological risk from fresh produce in spaceflight
2 Challenges of produce disinfection in spaceflight
3 Cold plasma as a potential disinfection-technology in spaceflight
4 Future for cold plasma
13. Regulatory status of cold plasma in food applications
1 Introduction
2 Regulations of food technology
3 Factors that drive petition for regulatory approval
4 Key factors in regulatory review | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=200491 |
|  |
Ajouter le résultat dans votre panier Faire une suggestion Affiner la recherche Interroger des sources externesAchieving food and nutrition security : Actions to Meet the Global Challenge ; A training Course Reader / Georg Bokeloh (2005)
Food Science and Technology Abstracts (FSTA) (1969 - ...)
