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Preserve food without invasive processing with these groundbreaking technologies
Consumer demand for less processed foods have skyrocketed in recent decades. There is a growing desire for foods perceived as fresher and healthier than the products of traditional preservation processes, such as canning. A wide variety of new nonthermal processing techniques have emerged to meet this demand, technologies that have minimal effect on the nutritional and sensory characteristics of food while ensuring its microbiological safety.
Nonthermal Processing Technologies for Food provides a comprehensive overview of nonthermal technologies and their current and emerging industrial applications. The book places particular emphasis on the "pathway to commercialization" for selected nonthermal technologies, highlighting clear opportunities for bringing processes or products to market. Fully revised and updated, with over 50% new material relative to the first edition, it is indispensable research for food scientists and professionals of every kind.
Readers of the second edition of Nonthermal Processing Technologies for Food will also find:
Nonthermal Processing Technologies for Food is ideal for food scientists, engineers, and nonthermal processing professionals in industry, academic and regulatory roles, as well as food safety, and nutritional professionals. It is also a highly valuable reference for research scholars and students.
Howard Q. Zhang, PhD, is Emeritus Scientific Advisor, USDA ARS Pacific West Area, Albany, CA, USA.
V. M. Balasubramaniam, PhD, is the Koehler-Ayres Professor of Sustainable Food Processing in the Department of Food Science and Technology at the University of Georgia, Griffin, GA, USA and an Emeritus Professor in the Department of Food Science and Technology at The Ohio State University, Columbus, OH, USA.
C. Patrick Dunne, PhD, was Emeritus Senior Chemist and Senior Advisor, Nutritional Biochemistry and Advanced Processing for the DoD Combat Feeding Project of the U.S. Army Natick Soldier Center and Biological Chemical Command, Natick, MA, USA.
James T. C. Yuan, PhD, is Sr. Director, Data Science & Analytics, PepsiCo, Yorktown Heights, NY, USA.
Daniel F. Farkas, PhD, was Professor Emeritus in the Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA.
Gustavo V. Barbosa-Cánovas, PhD, is Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food in the Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA.
List of Contributors xiii Preface xxi
Volume 1
Section I. Overarching Themes 1
Section II. Physical Processes 67
Volume 2
Section IV. Gaseous Processes 615
Section V. Combined Processes 745
Section VI. Consumer and Driving Forces 865
Section VII. Factsheets and Resources 983
Index 1029
Kemal Aganovic DIL German Institute of Food Technologies e.V. Quakenbrück, Germany
Institute of Food Quality and Food Safety University of Veterinary Medicine Hannover Foundation Hannover, Germany
Fatemah B. Alsalman Food and Nutrition Program, Environment & Life Sciences Research Center Kuwait Institute for Scientific Research Safat, Kuwait
Bilge Altunakar Department of Biological Systems Engineering Washington State University Pullman, WA, USA
Begoña De Ancos Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN, CSIC) Madrid, Spain
Nathan M. Anderson Office of Food Safety Center for Food Safety and Applied Nutrition US FDA, Bedford Park IL, USA
Juliana Cunha de Andrade Universidade de Caxias do Sul Caxias do Sul Brazil
Bassam A. Annous V.P. of Technical and Regulatory Services IEH Laboratories and Consulting Group Baltimore, MD USA
José Antonio Torres Tecnológico de Monterrey School of Engineering & Sciences Monterrey NL, Mexico
Joshua M. Arimi Meru University of Food Science & Technology Meru, Kenya
Murat O. Balaban Department of Food Science and Human Nutrition University of Florida Gainesville, FL, USA
V.M. Balasubramaniam Department of Food Science and Technology University of Georgia Griffin, GA, USA
Gustavo V. Barbosa-Cánovas Department of Biological Systems Engineering Washington State University Pullman WA, USA
Enrique Beitia DIL German Institute of Food Technologies e.V. Quakenbrück, Germany
Department of Chemistry National and Kapodistrian University of Athens, Zografou Athens, Greece
Daniela Bermudez-Aguirre U.S. Department of Agriculture Agricultural Research Service Eastern Regional Research Center Wyndmoor, PA, USA
Lindsey K. Beugoms The Campbell's Company Camden, NJ, USA
Katherine L. Bialka Department of Agricultural and Biological Engineering The Pennsylvania State University University Park, PA, USA
Cristina Bilbao-Sainz US Department of Agriculture Western Regional Research Center Albany CA, USA
Elaine P. Black Department of Animal & Food Sciences University of Delaware Newark, DE, USA
Christine M. Bruhn Department of Food Science and Technology UC Davis, Davis, CA, USA
David A. Buckley Diversey - A Solenis Company Fort Mill, SC, USA
Roman Buckow All G Foods Waterloo, NSW, Australia Faculty of Engineering The University of Sydney Sydney, NSW, Australia
Stephan Buecker Department of Food Material Science University of Hohenheim Stuttgart, Germany
Griffin Carter Department of Molecular Genetics and Microbiology Duke University School of Medicine Durham, NC, USA
Joshua R. Cassar Department of Animal Science The Pennsylvania State University University Park, PA, USA
Guillermo Cebrián Departamento de Producción Animal y Ciencia de los Alimentos Facultad de Veterinaria Instituto Agroalimentario de Aragón (IA2) Universidad de Zaragoza-CITA Zaragoza, Spain
Hanyu Chen Department of Food Science and Technology Cornell University Ithaca NY, USA
Martin B. Cole Wine Australia, Adelaide South Australia
Santiago Condón Departamento de Producción Animal y Ciencia de los Alimentos Facultad de Veterinaria Instituto Agroalimentario de Aragón (IA2) Universidad de Zaragoza-CITA Zaragoza, Spain
Paul D. Cotter APC Microbiome Ireland University College Cork Cork, Ireland
Moorepark Biotechnology Centre Teagasc, Moorepark Fermoy, Ireland
Sibel Damar Department of Food Science and Human Nutrition University of Florida Gainesville FL, USA
Rosires Deliza Embrapa Food Technology Sensory and Instrumental Evaluation Lab. Ro de Janeiro/RJ, Brazil
Ali Demirci Department of Agricultural and Biological Engineering The Pennsylvania State University University Park PA, USA
Satyanarayan Dev Biological Systems Engineering Florida A&M University Tallahassee, FL, USA
Edward Ebert DIL German Institute of Food Technologies e.V. Quakenbrück, Germany
Maria Elena Castell-Perez Department of Biological and Agricultural Engineering Texas A&M University College Station, TX, USA
Pedro Elez-Martínez Universidad de Lleida Lleida, Spain
Xuetong Fan Eastern Regional Research Center U.S. Department of Agriculture Agricultural Research Service Wyndmoor, PA, USA
Daniel Farkas Department of Food Science Oregon State University Corvallis, OR, USA
Hao Feng Department of Family and Consumer Sciences North Carolina A&T State University Greensboro, NC, USA
Yaohua Feng Department of Food Science Purdue University West Lafayette IN, USA
David J. Geveke U.S. Department of Agriculture Eastern Regional Research Center Wyndmoor, PA, USA
John Golding NSW Department of Primary Industries Gosford, NSW, Australia
María de L. González-Muñoz Bio-Foods Research Lab Escuela de Ingenieria y Ciencias Tecnologico de Monterrey Querétaro, Mexico
Dee M. Graham R and D Enterprises CA, USA
J.A. Guerrero-Beltrán Department of Biological Systems Engineering Washington State University Pullman WA, USA
Federico Harte Department of Food Science The Pennsylvania State University University Park PA, USA
Volker Heinz DIL German Institute of Food Technologies e.V. Quakenbrück, Germany
Colin Hill School of Microbiology University College Cork Cork, Ireland APC Microbiome Ireland University College Cork Cork, Ireland
Dallas G. Hoover Department of Animal & Food Sciences University of Delaware Newark, DE USA
Jerish Joyner Janahar Department of Food Science and Technology The Ohio State University Columbus OH, USA
Hao Jiang Northwestern University Xianyang, Shaanxi, China
Tony Z. Jin U.S. Department of Agriculture Agricultural Research Service Eastern Regional Research Center Wyndmoor, PA, USA
Ozan Kahraman Applied Food Sciences Inc. Austin, TX, USA Department of Nutrition and Dietetics Bitlis Eren University Bitlis, Turkey
David R. Kasler Department of Food Science and Technology The Ohio State University Columbus, OH, USA
Issmat I. Kassem Department of Food Science and Technology Center for Food Safety, University of Georgia Griffin, GA, USA
Larry Keener International Product Safety Consultants Seattle, WA, USA
Minjung Kim Department of Food Science and Technology The Ohio State University Columbus, OH, USA
Tatiana Koutchma Agriculture and Agri-Food Canada (AAFC) Guelph Research and Development Center Guelph ON, Canada
Kathiravan Krishnamurthy Department of Food Science and Nutrition Institute for Food Safety and Health Illinois Institute of Technology Chicago, IL, USA
Monique Lacroix INRS Armand-Frappier Health & Biotechnology Centre Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre MAPAQ Chair on Stabilized Natural Antimicrobials and Food Quality Laval, QC, Canada
Fiona Lalor UCD Institute of Food and Health School of Agriculture & Food Science University College Dublin Dublin, Ireland
Grace Lewis Department of Animal and Food Science University of Wisconsin-River Falls Food Science Addition River Falls WI, USA
Li Liu School of Microbiology University College Cork Cork Ireland
James G. Lyng UCD Institute of Food and Health School of Agriculture & Food Science University College Dublin Dublin, Ireland
Olga Martín-Belloso Department of Food Technology, Engineering and Science University of Lleida - Agrotecnio CERCA Center, Lleida, Spain
Ciara K. McDonnell All G Foods Waterloo, NSW Australia
Tara McHugh US Department of Agriculture Western Regional Research Center Albany CA, USA
Mariana Morales-de la Peña Bio-Foods Research Lab Escuela de Ingenieria y Ciencias Tecnologico de Monterrey Querétaro, Mexico
Carmen I. Moraru Department of Food Science and Technology Cornell University Ithaca, NY, USA
Rosana Galves Moreira Department of Biological and Agricultural Engineering Texas A&M University College Station TX,...
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