Emerging Technologies for Food Processing 2E

Section 1: High Pressure Processing 1. High Pressure Processing of Foods: An Overview 2. High Pressure Processing of Salad and Ready Meals 3. High Pressure Processing of Meats and Seafood 4. High Pressure Processing of Fruits and Fruit Products 5. Microbiological Aspects of High Pressure Processing Section 2: Pulsed Electric Fields Processing 6. Overview of Pulsed Electric Fields Processing for Food 7. Pulsed Electric Fields Processing of Liquid Foods and Beverages 8. Effect of High Intensity Electric Fields Pulses on Solid Foods 9. Enzymatic Inactivation by Pulsed Electric Fields 10. Food Safety Aspects of Pulsed Electric Fields Section 3: Other Non-thermal Processing Techniques 11. Recent Developments in Osmotic Dehydration 12. Athermal Membrane Processes for the Concentration of Liquid Foods and Natural Colours 13. High Intensity Pulsed Light Technology 14. Nonthermal Processing by Radio Frequency Electric Fields 15. Application of Ultrasound 16. Irradiation of Foods 17. New Chemical and Biochemical Hurdles 18. Decontamination of Foods by Cold Plasma 19. Opportunities and Challenges in Application of Ozone in Food Processing Section 4: Alternative Thermal Processing 20. Recent Developments in Microwave Heating 21. Radio Frequency Processing 22. Ohmic Heating 23. Combined Microwave Vacuum Drying 24. Recent Advances in Hybrid Drying Technologies 25. Infrared Heating Section 5: Innovations in Food Refrigeration 26. Vacuum Cooling of Foods 27. Ultrasonic Assistance of Food Freezing 28. High Pressure Freezing 29. Controlling the Freezing Process with Antifreeze Proteins 30. Freezing Combined with Electrical and Magnetic Disturbances Section 6: Minimal Processing 31. Minimal Processing of Fresh Fruits, Vegetables and Juices 32. Minimal Processing of Ready Meals 33. Modified Atmosphere Packaging for Minimally Processed Foods