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Recent developments in high pressure processing of foods

Titre :	Recent developments in high pressure processing of foods Ajouter au panier
Auteur(s) :	Navin K. Rastogi Dietrich Knorr, Préfacier, etc.
Type de document :	Livre
Sujets :	HAUTE PRESSION ; PRODUIT ALIMENTAIRE ; FRUIT ; LEGUME ; PRODUIT LAITIER ; FROMAGE ; YOGOURT ; LAIT ; CREME GLACEE ; VIANDE ; PORC ; BOEUF ; POISSON ; VOLAILLE ; OEUF ; SAUCISSE ; MOLLUSQUE ; CRUSTACE
Résumé :	Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional characteristics can be maintained. In recent years, a significant increase in the number of scientific papers in literature demonstrating novel and diversified uses of high pressure processing indicates it to be highly emerging technology. The effect of high pre[...] Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional characteristics can be maintained. In recent years, a significant increase in the number of scientific papers in literature demonstrating novel and diversified uses of high pressure processing indicates it to be highly emerging technology. The effect of high pressure technology on the quality and safety of foods will be discussed. Selected practical examples in fruits and vegetables, dairy and meat industries using high pressure will be presented and discussed. A brief account of the challenges in adopting this technology for industrial development will also be included.
Editeur(s) :	New York : Springer
Date de publication :	2013
Collection :	Springer briefs in food, health, and nutrition
Format :	1 vol. (XV-117 p.) / ill., couv. ill. en coul. / 24 cm
Note(s) :	Bibliogr. p. 93-117
Table des matières :	1 Introduction 2 High-Pressure Processing of Plant Products 2.1 Fruits 2.1.1 Apples 2.1.2 Apricots 2.1.3 Avocados 2.1.4 Berries 2.1.5 Cashew Apples 2.1.6 Grapefruit 2.1.7 Grapes 2.1.8 Guavas 2.1.9 Kiwi Fruit 2.1.10 Lemons 2.1.11 Lychee 2.1.12 Longan 2.1.13 Mangoes 2.1.14 Melons 2.1.15 Oranges 2.1.16 Passionfruit 2.1.17 Peaches 2.1.18 Pears 2.1.19[...] 1 Introduction 2 High-Pressure Processing of Plant Products 2.1 Fruits 2.1.1 Apples 2.1.2 Apricots 2.1.3 Avocados 2.1.4 Berries 2.1.5 Cashew Apples 2.1.6 Grapefruit 2.1.7 Grapes 2.1.8 Guavas 2.1.9 Kiwi Fruit 2.1.10 Lemons 2.1.11 Lychee 2.1.12 Longan 2.1.13 Mangoes 2.1.14 Melons 2.1.15 Oranges 2.1.16 Passionfruit 2.1.17 Peaches 2.1.18 Pears 2.1.19 Persimmons 2.1.20 Pineapple 2.1.21 Pomegranate 2.2 Vegetables 2.2.1 Bitter Melon 2.2.2 Broccoli 2.2.3 Cabbage 2.2.4 Carrots 2.2.5 Cauliflower 2.2.6 Chestnut Kemels 2.2.7 Eggplant 2.2.8 Garlic 2.2.9 Ginger 2.2.10 Green Beans 2.2.11 Green Peas 2.2.12 Mushrooms 2.2.13 Olives 2.2.14 Onions 2.2.15 Bell Peppers and Red Pepper 2.2.16 Potatoes and Sweet Potatoes 2.2.17 Spinach 2.2.18 Tomatoes 2.2.19 Tumip 2.3 Other Plant Products 2.3.1 Aloe Vera 2.3.2 Green Tea 2.3.3 Herbs and Roots 2.3.4 Jam 2.3.5 Smoothies 2.3.6 Vegetable Beverages 3 High-Pressure Processing of Dairy Products 3.1 Milk 3.1.1 Pasteurization 3.1.2 Whey Protein 3.1.3 Milk Enzymes 3.1.4 Casein 3.2 Cheese 3.2.1 Shelf-Life Extension 3.2.2 Rennet Coagulation 3.2.3 Yield 3.2.4 Ripening 3.3 Yogurt 3.4 Reconstituted Milk 3.5 Ice Cream 3.6 Other Dairy Products 4 High-Pressure Processing of Animal Products 4.1 Beef 4.1.1 Ground Beef 4.1.2 Beef Slices 4.1.3 Meat Tendemess 4.2 Pork 4.2.1 Dry-Cured Ham 4.2.2 Restructured Pork 4.2.3 Frozen Ham 4.2.4 Pork Slice and Homogenate 4.3 Fish 4.3.1 Inactivation of Microorganisms and Enzymes 4.3.2 Extended Shelf Life 4.3.3 Effect on Freezing and Thawing 4.3.4 Other Marine Products 4.4 Poultry 4.5 Eggs 4.6 Sausages 4.7 Oysters 4.8 Shrimp, Clams, and Squid 5 Conclusion
Langue(s) :	Anglais
Identifiant :	978-1-4614-7054-0
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=166394

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