| Titre : | Green food processing techniques : preservation, transformation and extraction | | Type de document : | texte imprimé | | Auteurs : | Farid Chemat, Editeur scientifique ; Eugene Vorobiev, Editeur scientifique | | Editeur : | London : Academic Press | | Année de publication : | 2019 | | Importance : | 1 vol. (XIX-562 p.) | | Présentation : | ill., couv. ill. en coul. | | Format : | 23 cm | | ISBN/ISSN/EAN : | 978-0-12-815353-6 | | Note générale : | Bibliogr. Index | | Langues : | Anglais (eng) | | Catégories : | Liste Plan de classement
16.14 (GENIE DES PROCEDES ALIMENTAIRES-TECHNOLOGIE ALIMENTAIRE) [Classement Massy]
RAMEAU
Ultrasons ; Extraction (chimie) ; Technologie haute pression ; Huiles végétales ; Séparation par membranes ; Extrusion ; Polyphénols ; Huiles essentielles ; Microondes ; Énergie solaire
Thésaurus Agro-alimentaire
EXTRACTION PAR FLUIDE SUPERCRITIQUE ; HOMOGENEISATION ; VAPEUR D'EAU ; ENCAPSULATION
| | Résumé : | Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion…) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener.
The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. | | Type de document : | Livre | | Table des matières : | 1. Green Food Processing: concepts, strategies and tools
1.1. Introduction
1.2. High hydrostatic pressure
1.3. Supercritical carbon dioxide
1.4. Electrotechnologies
1.5. Laser ablation and radiofrequency
1.6. Ultrasound
1.7. Microwaves
1.8. Nanotechnology
1.9. Solar energy
1.10. Challenges with experiential methodology, theory, and statistical calculations
1.11. Strategy, challenges, and perspectives
2. Ultrasound technology for processing, preservation and extraction
2.1. Ultrasound: principle and influencing factors
2.2. Ultrasound techniques
2.3. Applications
2.4. Comprehension of ultrasound-induced mechanisms
2.5. Future trends
3. Supercritical fluid processing and extraction of food
3.1. Introduction
3.2. Principle, procedures, and influencing factors
3.3. Application in extraction of food ingredients
3.4. Applications in transformation and processing of food
3.5. Applications in food preservation
3.6. Environmental impact
3.7. Upscaling and its application in industry
3.8. Future trends
3.9. Conclusion
4. High hydrostatic pressure processing of foods
4.1. Introduction
4.2. Fundamental principles of high pressure process
4.3. The effect of high pressure on food quality and safety attributes
4.4. High pressure technology in combination with other processes and hurdles
4.5. Industrial applications of high pressure
4.6. High pressure process design and evaluation
4.7. Economical and environmental aspects of high pressure application in the food industry
5. High pressure homogenization in food processing
5.1. Introduction
5.2. Dynamic high pressure principle and equipment
5.3. High pressure homogenization processing as greener extraction processing
5.4. Dynamic high pressure processing as greener submicron emulsion processing
5.5. Dynamic high pressure processing as greener preservation processing
5.6. Conclusion
6. Ohmic heating for preservation, transformation and extraction
6.1. Introduction
6.2. Food processing and preservation
6.3. Extraction of biocompounds
6.4. Future perspectives
7. Pressure hot water processing of food and natural products
7.1. Introduction
7.2. Fundamentals of pressurized hot water extraction
7.3. Instrumentation
7.4. Applications in the extraction of food ingredients from foods and natural products
7.5. Hydrolysis reactions during pressurized hot water extraction
7.6. Food quality and safety using pressurized hot water extraction
7.7. Environmental impact
7.8. Conclusions and future trends
8. Instant controlled pressure drop as a new intensification ways for vegetal oil extraction
8.1. Introduction
8.2. Phenomenological analysis and intensification ways of solvent extraction process
8.3. Material and method
8.4. Results and discussion
8.5. Conclusion
9. Membrane separation in food processing
9.1. Overview of membrane separation processes in food industry
9.2. Theoretical aspects in membrane separation
9.3. Membrane materials and modules
9.4. Membrane applications in food processing
9.5. Conclusion
10. Extrusion
10.1. Introduction
10.2. Extrusion cooking
10.3. Expression
10.4. Extraction
11. Gas-assisted oil expression from oilseeds
11.1. Introduction
11.2. Conventional extraction methods of seed and nut oils
11.3. Gas-assisted mechanical expression
11.4. Conclusion
12. Encapsulation technologies for polyphenol-loaded microparticles in food industry
12.1. Introduction
12.2. Matrices for polyphenol-loaded microparticles production and their application in food
12.3. Techniques for polyphenol-loaded microparticles production and applications
12.4. Conclusion
13. Essential oil for preserving foods
13.1. Extraction processes of essential oils: from tradition to innovation
13.2. Essential oils as antimicrobials
13.3. Essential oils as antioxidant agents in food products
13.4. Future trends
14. Pulsed light as a new treatment to maintain physical and nutritional quality of food
14.1. Introduction
14.2. Mode of action of pulsed and pulsed ultraviolet light
14.3. Advantages and disadvantages of high-intensity light pulses
14.4. Factors affecting interaction between high-intensity pulses and materials
14.5. Microbial inactivation mechanism
14.6. High-intensity light pulses for food preservation
14.7. Pulsed light effects on quality, enzymes, and functionality
14.8. Pulsed light sources and equipment
14.9. Conclusion
15. Pulsed electric field in green processing and preservation of food products
15.1. Introduction
15.2. Impact of pulsed electric field on cell tissue and biosuspensions
15.3. Food processing with pulsed electric field
15.4. Conclusion
16. Cold plasma for sustainable food production and processing
16.1. Introduction
16.2. Cold plasma fundamentals
16.3. Antimicrobial action of plasma species
16.4. In-package cold plasma: a dry, green, and resource-efficient process
16.5. Cold plasma for water treatment
16.6. Cold plasma for sustainable food production
16.7. Energy efficiency and process cost
16.8. Conclusion
17. Microwave technology for food applications
17.1. Introduction: approach adopted in this chapter
17.2. Principle, influencing factors, induced mechanisms
17.3. Techniques at laboratory and industrial scale
17.4. Pre- and postprocessing and coupling
17.5. Applications in transformation, food processing, and preservation
17.6. Applications in extraction of food ingredients
17.7. Environmental impact
17.8. Regulation and security
17.9. Upscaling and its applications in industry
17.10. Future trends
18. Solar as sustainable energy for processing, preservation, and extraction
18.1. Instrumentation
18.2. Solar energy in food process engineering
18.3. Solar extraction
18.4. Solar cooking
18.5. Solar drying systems
18.6. Solar pasteurization
18.7. Environmental impacts using solar energy
18.8. Hazard analysis and critical control points and hazard and operability considerations using solar energy | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=200515 |
Green food processing techniques : preservation, transformation and extraction [texte imprimé] / Farid Chemat, Editeur scientifique ; Eugene Vorobiev, Editeur scientifique . - London : Academic Press, 2019 . - 1 vol. (XIX-562 p.) : ill., couv. ill. en coul. ; 23 cm. ISBN : 978-0-12-815353-6 Bibliogr. Index Langues : Anglais ( eng) | Catégories : | Liste Plan de classement
16.14 (GENIE DES PROCEDES ALIMENTAIRES-TECHNOLOGIE ALIMENTAIRE) [Classement Massy]
RAMEAU
Ultrasons ; Extraction (chimie) ; Technologie haute pression ; Huiles végétales ; Séparation par membranes ; Extrusion ; Polyphénols ; Huiles essentielles ; Microondes ; Énergie solaire
Thésaurus Agro-alimentaire
EXTRACTION PAR FLUIDE SUPERCRITIQUE ; HOMOGENEISATION ; VAPEUR D'EAU ; ENCAPSULATION
| | Résumé : | Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion…) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener.
The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. | | Type de document : | Livre | | Table des matières : | 1. Green Food Processing: concepts, strategies and tools
1.1. Introduction
1.2. High hydrostatic pressure
1.3. Supercritical carbon dioxide
1.4. Electrotechnologies
1.5. Laser ablation and radiofrequency
1.6. Ultrasound
1.7. Microwaves
1.8. Nanotechnology
1.9. Solar energy
1.10. Challenges with experiential methodology, theory, and statistical calculations
1.11. Strategy, challenges, and perspectives
2. Ultrasound technology for processing, preservation and extraction
2.1. Ultrasound: principle and influencing factors
2.2. Ultrasound techniques
2.3. Applications
2.4. Comprehension of ultrasound-induced mechanisms
2.5. Future trends
3. Supercritical fluid processing and extraction of food
3.1. Introduction
3.2. Principle, procedures, and influencing factors
3.3. Application in extraction of food ingredients
3.4. Applications in transformation and processing of food
3.5. Applications in food preservation
3.6. Environmental impact
3.7. Upscaling and its application in industry
3.8. Future trends
3.9. Conclusion
4. High hydrostatic pressure processing of foods
4.1. Introduction
4.2. Fundamental principles of high pressure process
4.3. The effect of high pressure on food quality and safety attributes
4.4. High pressure technology in combination with other processes and hurdles
4.5. Industrial applications of high pressure
4.6. High pressure process design and evaluation
4.7. Economical and environmental aspects of high pressure application in the food industry
5. High pressure homogenization in food processing
5.1. Introduction
5.2. Dynamic high pressure principle and equipment
5.3. High pressure homogenization processing as greener extraction processing
5.4. Dynamic high pressure processing as greener submicron emulsion processing
5.5. Dynamic high pressure processing as greener preservation processing
5.6. Conclusion
6. Ohmic heating for preservation, transformation and extraction
6.1. Introduction
6.2. Food processing and preservation
6.3. Extraction of biocompounds
6.4. Future perspectives
7. Pressure hot water processing of food and natural products
7.1. Introduction
7.2. Fundamentals of pressurized hot water extraction
7.3. Instrumentation
7.4. Applications in the extraction of food ingredients from foods and natural products
7.5. Hydrolysis reactions during pressurized hot water extraction
7.6. Food quality and safety using pressurized hot water extraction
7.7. Environmental impact
7.8. Conclusions and future trends
8. Instant controlled pressure drop as a new intensification ways for vegetal oil extraction
8.1. Introduction
8.2. Phenomenological analysis and intensification ways of solvent extraction process
8.3. Material and method
8.4. Results and discussion
8.5. Conclusion
9. Membrane separation in food processing
9.1. Overview of membrane separation processes in food industry
9.2. Theoretical aspects in membrane separation
9.3. Membrane materials and modules
9.4. Membrane applications in food processing
9.5. Conclusion
10. Extrusion
10.1. Introduction
10.2. Extrusion cooking
10.3. Expression
10.4. Extraction
11. Gas-assisted oil expression from oilseeds
11.1. Introduction
11.2. Conventional extraction methods of seed and nut oils
11.3. Gas-assisted mechanical expression
11.4. Conclusion
12. Encapsulation technologies for polyphenol-loaded microparticles in food industry
12.1. Introduction
12.2. Matrices for polyphenol-loaded microparticles production and their application in food
12.3. Techniques for polyphenol-loaded microparticles production and applications
12.4. Conclusion
13. Essential oil for preserving foods
13.1. Extraction processes of essential oils: from tradition to innovation
13.2. Essential oils as antimicrobials
13.3. Essential oils as antioxidant agents in food products
13.4. Future trends
14. Pulsed light as a new treatment to maintain physical and nutritional quality of food
14.1. Introduction
14.2. Mode of action of pulsed and pulsed ultraviolet light
14.3. Advantages and disadvantages of high-intensity light pulses
14.4. Factors affecting interaction between high-intensity pulses and materials
14.5. Microbial inactivation mechanism
14.6. High-intensity light pulses for food preservation
14.7. Pulsed light effects on quality, enzymes, and functionality
14.8. Pulsed light sources and equipment
14.9. Conclusion
15. Pulsed electric field in green processing and preservation of food products
15.1. Introduction
15.2. Impact of pulsed electric field on cell tissue and biosuspensions
15.3. Food processing with pulsed electric field
15.4. Conclusion
16. Cold plasma for sustainable food production and processing
16.1. Introduction
16.2. Cold plasma fundamentals
16.3. Antimicrobial action of plasma species
16.4. In-package cold plasma: a dry, green, and resource-efficient process
16.5. Cold plasma for water treatment
16.6. Cold plasma for sustainable food production
16.7. Energy efficiency and process cost
16.8. Conclusion
17. Microwave technology for food applications
17.1. Introduction: approach adopted in this chapter
17.2. Principle, influencing factors, induced mechanisms
17.3. Techniques at laboratory and industrial scale
17.4. Pre- and postprocessing and coupling
17.5. Applications in transformation, food processing, and preservation
17.6. Applications in extraction of food ingredients
17.7. Environmental impact
17.8. Regulation and security
17.9. Upscaling and its applications in industry
17.10. Future trends
18. Solar as sustainable energy for processing, preservation, and extraction
18.1. Instrumentation
18.2. Solar energy in food process engineering
18.3. Solar extraction
18.4. Solar cooking
18.5. Solar drying systems
18.6. Solar pasteurization
18.7. Environmental impacts using solar energy
18.8. Hazard analysis and critical control points and hazard and operability considerations using solar energy | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=200515 |
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