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Titre :	Handbook of food processing : food preservation Ajouter au panier
Auteur(s) :	Theodoros Varzakas, Éditeur scientifique Constantina Tzia, Éditeur scientifique
Type de document :	Livre
Sujets :	AGENT DE CONTAMINATION ; HAUTE PRESSION ; TRAITEMENT AUX MICROONDES ; BLANCHIMENT ; CAPTEUR ; TECHNOLOGIE ALIMENTAIRE Aliments -- Additifs ; Aliments -- Emballage ; Aliments -- Qualité ; Aliments -- Réfrigération ; Aliments -- Séchage ; Aliments surgelés ; Atmosphères contrôlées ; Cuisson-extrusion ; Fruits -- Industrie et commerce ; Lyophilisation ; Microondes ; Ozone ; Poisson en conserve ; Qualité -- Contrôle ; Rayonnement ultraviolet ; Sécurité ; Traitement thermique ; Aliments -- Déshydratation ; Aliments -- Contamination ; Ultrasons ; Désinfection ; Produits de quatrième gamme ; Biocapteurs ; Fruits ; Légumes
Résumé :	Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discusses the most common food engineering unit operations and food preservation processes, such as blanching, pasteurization, chilling, and freezing to aseptic packaging, non-thermal food processing, and the use of biosensors. Highlights Include Case study on the effect of blanching conditions on sulforaphane content in purple and roman cauliflower (brassica oleracea l. Var. Botrytis) Principles of thermal processing described along with therm[...] Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discusses the most common food engineering unit operations and food preservation processes, such as blanching, pasteurization, chilling, and freezing to aseptic packaging, non-thermal food processing, and the use of biosensors. Highlights Include Case study on the effect of blanching conditions on sulforaphane content in purple and roman cauliflower (brassica oleracea l. Var. Botrytis) Principles of thermal processing described along with thermal process calculations Case study on microwave preservation of fruit-based products: application to kiwifruit puree Principles and applications of Ohmic heating Advances in food additives and contaminants Use of edible films and coatings in fresh fruits and vegetables preservation The book provides information regarding the common food preservation methods such as blanching, thermal processing of foods, canning, extrusion-cooking, drying or dehydration of foods, chilling, and freezing. It also describes the principles and applications of new thermal and non-thermal food processing technologies, i.e., microwave heating, ohmic heating, high pressure (HP) processing, pulsed electric field (PEF) processing, magnetic fields, ultrasound, use of edible films and coatings, food packaging-aseptic packaging, and modified atmosphere, biosensor and ozone applications. The book helps you keep up with diverse consumer demands and rapidly developing markets.
Editeur(s) :	Boca Raton : CRC Press
Date de publication :	2016
Collection :	Contemporary Food Engineering Series
Format :	1 vol. (XXI-719 p.) / ill., couv. ill. en coul. / 26 cm
Note(s) :	Bibliogr. Index
Table des matières :	Blanching Theodoros Varzakas, Andrea Mahn, Carmen Pérez, Mariela Miranda, and Herna Barrientos Thermal Processing Nikolaos G. Stoforos Canning of Fishery Products O. Mohan, C.N. Ravishankar, and T.K. Srinivasa Gopal Extrusion: Cooking Kasiviswanathan Muthukumarappan and Chinnadurai Karunanithy Dehydration: Spray Drying—Freeze Drying Athanasia M. Goula Chilling E. Dermesonlouoglou, Virginia Giannou, and Constantina [...] Blanching Theodoros Varzakas, Andrea Mahn, Carmen Pérez, Mariela Miranda, and Herna Barrientos Thermal Processing Nikolaos G. Stoforos Canning of Fishery Products O. Mohan, C.N. Ravishankar, and T.K. Srinivasa Gopal Extrusion: Cooking Kasiviswanathan Muthukumarappan and Chinnadurai Karunanithy Dehydration: Spray Drying—Freeze Drying Athanasia M. Goula Chilling E. Dermesonlouoglou, Virginia Giannou, and Constantina Tzia Freezing Maria Giannakourou Microwave Heating Technology Benlloch-Tinoco, A. Salvador, D. Rodrigo, and N. Martínez-Navarrete Advances in Food Additives and Contaminants Theodoros Varzakas Ohmic Heating: Principles and Application in Thermal Food Processing Reza Zareifard, M. Mondor, S. Villeneuve, and S. Grabowski High-Pressure Process Design and Evaluation Eleni Gogou and Petros Taoukis High-Pressure Processing of Foods: Technology and Applications George Katsaros, Z. Alexandrakis, and Petros Taoukis Pulsed Electric Fields Gulsun Akdemir Evrendilek and Theodoros Varzakas Use of Magnetic Fields Technology in Food Processing and Preservation Daniela Bermúdez-Aguirre, Oselys Rodriguez-Justo, Victor Haber-Perez, Manuel Garcia-Perez, and Gustavo V. Barbosa-Cánovas Ultrasonic and UV Disinfection of Food Sivakumar Manickam and Yuh Xiu Liew Edible Coatings and Films to Preserve Quality of Fresh Fruits and Vegetables Constantina Tzia, Loucas Tasios, Theodora Spiliotaki, Charikleia Chranioti, and Virginia Giannou Food Packaging and Aseptic Packaging Spyridon E. Papadakis Modified Atmosphere Packaging of Fruits and Vegetables E. Manolopoulou and Theodoros Varzakas Biosensors in Food Technology, Safety, and Quality Control Theodoros Varzakas, Georgia-Paraskevi Nikoleli, and Dimitrios P. Nikolelis Ozone Applications in Food Processing Daniela Bermúdez-Aguirre and Gustavo V. Barbosa-Cánovas
Langue(s) :	Anglais
Identifiant :	978-1-4987-2175-2
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=187209

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