| Titre : | Non-thermal processing of foods | | Type de document : | texte imprimé | | Auteurs : | O.P. Chauhan, Editeur scientifique | | Editeur : | Boca Raton : CRC Press | | Année de publication : | 2019 | | Importance : | 1 vol. (XIII-461 p.) | | Présentation : | ill., couv. ill. en coul. | | Format : | 26 cm | | ISBN/ISSN/EAN : | 978-1-138-03584-3 | | Note générale : | Bibliogr. Index | | Langues : | Anglais (eng) | | Catégories : | Liste Plan de classement
16.3 (TECHNIQUES DE CONSERVATION) [Classement Massy]
RAMEAU
Hautes pressions ; Céréales ; Légumineuses ; Viande ; Poisson ; Volaille (viande) ; Lait ; Produits laitiers ; Fruits ; Légumes ; Ultrasons ; Ozone ; Aliments -- Conservation ; Produits de la mer ; Emballages ; Electrons ; Champs électriques ; Consommateurs -- Attitudes
| | Résumé : | This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products.
Features:
. Provides latest information regarding the use of non-thermal processing of food products
. Provides information about most of the non-thermal technologies available for food processing
. Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products
. Discusses the packaging requirements for foods processed with non-thermal techniques
The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated.
Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book. | | Type de document : | Livre | | Table des matières : | Chapter 1 High-Pressure Processing: Principles and Engineering Aspects
Simran Kaur Arora and O. P. Chauhan
Chapter 2 High Hydrostatic Pressure Processing of Cereals and Pulses
Sajad Ahmad Wani and Pradyuman Kumar
Chapter 3 Effect of High-Pressure Processing on Selected Food Processing Operations
Jincy M. George and Navin Kumar Rastogi
Chapter 4 High-Pressure Processing of Meat, Fish, and Poultry Products
K. Jayathilakan, Khudsia Sultana and M. C. Pandey
Chapter 5 High-Pressure Processing of Milk and Milk Products
Ashish Kumar Singh, Sanket Borad, G. S. Meena, Heena Sharma, and Sumit Arora
Chapter 6 Pulsed Electric Field Processing: Principles and Engineering Aspects
R. Singh, B. P. Kaur, and S. Thangalakshmi
Chapter 7 PEF Processing of Fruits, Vegetables, and their Products
R. Kumar, S. Vijayalakshmi, T. Kathiravan, and S. Nadanasabapathi
Chapter 8 Pulse Electric Field Processing of Milk and Milk Products
Neelam Upadhyay, C. T. Manoj Kumar, Heena Sharma, Sanket Borad, and Ashish
Kumar Singh
Chapter 9 Application of Ultrasonic in Food Processing
Pradeep Singh Negi and Navin Kumar Rastogi
Chapter 10 Use of Pulsed Light in Food Processing
Lakshmi E. Unni and O. P. Chauhan
Chapter 11 Ozone Application in Food Processing
C. T. Manoj Kumar and Latha Sabikhi
Chapter 12 Improving the Efficacy of Ozone Treatment in Food Preservation
Shyam Ramkrishna Garud, Pradeep Singh Negi, and Navin Kumar Rastogi
Chapter 13 High-Pressure CO2 Processing of Foods
Bindvi Arora, Alka Joshi, and Shruti Sethi
Chapter 14 Pulsed Magnetic Field Processing of Foods
K. Chitravathi and O. P. Chauhan
Chapter 15 Use of Plasma in Food Processing
A. K. Pandey and O. P. Chauhan
Chapter 16 Electron Beam Processing of Foods
Shima Shayanfar and Suresh D. Pillai
Chapter 17
Combination of Non-thermal Processes and their Hurdle Effect
Swati Sethi, Rahul Kumar Anurag, Yogesh Kumar, and O. P. Chauhan
Chapter 18 Non-thermal Processing of Seafoods
K. Sarika and J. Bindu
Chapter 19 Packaging Requirements for Non-thermal Processed Foods
Poonam Mishra and O. P. Chauhan
Chapter 20 Commercialization and Regulatory Issues of Non-thermal Processed Foods
Feby Luckose, B. S. Mamatha, and O. P. Chauhan
Chapter 21 Consumer Acceptance and Future Trends of Non-thermal-Processed Foods
Prerna Nath, S. J. Kale, and Bharat Bhushan | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=197634 |
Non-thermal processing of foods [texte imprimé] / O.P. Chauhan, Editeur scientifique . - Boca Raton : CRC Press, 2019 . - 1 vol. (XIII-461 p.) : ill., couv. ill. en coul. ; 26 cm. ISBN : 978-1-138-03584-3 Bibliogr. Index Langues : Anglais ( eng) | Catégories : | Liste Plan de classement
16.3 (TECHNIQUES DE CONSERVATION) [Classement Massy]
RAMEAU
Hautes pressions ; Céréales ; Légumineuses ; Viande ; Poisson ; Volaille (viande) ; Lait ; Produits laitiers ; Fruits ; Légumes ; Ultrasons ; Ozone ; Aliments -- Conservation ; Produits de la mer ; Emballages ; Electrons ; Champs électriques ; Consommateurs -- Attitudes
| | Résumé : | This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products.
Features:
. Provides latest information regarding the use of non-thermal processing of food products
. Provides information about most of the non-thermal technologies available for food processing
. Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products
. Discusses the packaging requirements for foods processed with non-thermal techniques
The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated.
Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book. | | Type de document : | Livre | | Table des matières : | Chapter 1 High-Pressure Processing: Principles and Engineering Aspects
Simran Kaur Arora and O. P. Chauhan
Chapter 2 High Hydrostatic Pressure Processing of Cereals and Pulses
Sajad Ahmad Wani and Pradyuman Kumar
Chapter 3 Effect of High-Pressure Processing on Selected Food Processing Operations
Jincy M. George and Navin Kumar Rastogi
Chapter 4 High-Pressure Processing of Meat, Fish, and Poultry Products
K. Jayathilakan, Khudsia Sultana and M. C. Pandey
Chapter 5 High-Pressure Processing of Milk and Milk Products
Ashish Kumar Singh, Sanket Borad, G. S. Meena, Heena Sharma, and Sumit Arora
Chapter 6 Pulsed Electric Field Processing: Principles and Engineering Aspects
R. Singh, B. P. Kaur, and S. Thangalakshmi
Chapter 7 PEF Processing of Fruits, Vegetables, and their Products
R. Kumar, S. Vijayalakshmi, T. Kathiravan, and S. Nadanasabapathi
Chapter 8 Pulse Electric Field Processing of Milk and Milk Products
Neelam Upadhyay, C. T. Manoj Kumar, Heena Sharma, Sanket Borad, and Ashish
Kumar Singh
Chapter 9 Application of Ultrasonic in Food Processing
Pradeep Singh Negi and Navin Kumar Rastogi
Chapter 10 Use of Pulsed Light in Food Processing
Lakshmi E. Unni and O. P. Chauhan
Chapter 11 Ozone Application in Food Processing
C. T. Manoj Kumar and Latha Sabikhi
Chapter 12 Improving the Efficacy of Ozone Treatment in Food Preservation
Shyam Ramkrishna Garud, Pradeep Singh Negi, and Navin Kumar Rastogi
Chapter 13 High-Pressure CO2 Processing of Foods
Bindvi Arora, Alka Joshi, and Shruti Sethi
Chapter 14 Pulsed Magnetic Field Processing of Foods
K. Chitravathi and O. P. Chauhan
Chapter 15 Use of Plasma in Food Processing
A. K. Pandey and O. P. Chauhan
Chapter 16 Electron Beam Processing of Foods
Shima Shayanfar and Suresh D. Pillai
Chapter 17
Combination of Non-thermal Processes and their Hurdle Effect
Swati Sethi, Rahul Kumar Anurag, Yogesh Kumar, and O. P. Chauhan
Chapter 18 Non-thermal Processing of Seafoods
K. Sarika and J. Bindu
Chapter 19 Packaging Requirements for Non-thermal Processed Foods
Poonam Mishra and O. P. Chauhan
Chapter 20 Commercialization and Regulatory Issues of Non-thermal Processed Foods
Feby Luckose, B. S. Mamatha, and O. P. Chauhan
Chapter 21 Consumer Acceptance and Future Trends of Non-thermal-Processed Foods
Prerna Nath, S. J. Kale, and Bharat Bhushan | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=197634 |
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