Processing Effects on Safety and Quality of Foods
Published on 8. October 2009
594 pages
978-1-4200-6115-4 (ISBN)
Description
Covers a Host of Groundbreaking TechniquesThermal processing is known to effectively control microbial populations in food, but the procedure also has a downsideit can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality. Processing Effects on Safety and Quality of Foods delineates three dec
More details
Language
English
Place of publication
Baton Rouge
United States
Publishing group
Taylor & Francis Inc
Target group
Professional and scholarly
Food processing engineers, undergraduate and graduate students of food science, food engineering, bioresource engineering, chemical engineering, etc.; and educators in similar programs of study.
Illustrations
over 100, 114 s/w Abbildungen, 52 s/w Tabellen
114 b/w images and 52 tables
File size
6,17 MB
ISBN-13
978-1-4200-6115-4 (9781420061154)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Enrique Ortega-Rivas
Processing Effects on Safety and Quality of Foods
Book
10/2019
1st Edition
CRC Press
€79.22
Shipment within 15-20 days
Enrique Ortega-Rivas
Processing Effects on Safety and Quality of Foods
Book
10/2009
1st Edition
CRC Press
€356.54
Shipment within 15-20 days
Person
Enrique Ortega-Rivas, Ph.D., is a professor at the Autonomous University of Chihuahua in Mexico. He holds a Visiting Scientist appointment at Food Science Australia and a Visiting Lectureship at Monash University in Australia. Dr. Ortega-Rivas was named a Fulbright Scholar while an Adjunct Associate Professor at Washington State University. He also received National Researcher status - maximum recognition that the Mexican government bestows on those in academia based on research efforts and endeavors.
Content
INTRODUCTION: PROCESSING, SAFETY, AND QUALITY. Food Preservation Technologies. Overview of Food Safety. Food Quality Perception. EVALUATING THE SAFETY AND QUALITY OF FOODS. Models for Microorganism Inactivation: Application in Food Preservation Design. Kinetics of Chemical Reactions and the Case of Monitoring Phenolic Compounds by High-Performance Liquid Chromatography Coupled with Mass Spectrometry. Use of Survival Analysis Statistics in Analyzing the Quality of Foods from a Consumer's Perspective. EFFECTS OF SPECIFIC TECHNOLOGIES ON SAFETY AND QUALITY. Safety and Quality of Thermally Processed Foods in Hermetically Sealed Containers. Alternative Heating Technologies. Acrylamide Formation and Reduction in Fried Potatoes. Safety and Quality Effects in Foods Stored under Modified Atmosphere Conditions. Effects of Chilling and Freezing on Safety and Quality of Food Products. Drying and Dried Food Quality. Safety and Quality of Irradiated Food. Improving Food Safety and Quality by High-Pressure Processing. Temperature Distribution and Chemical Reactions in Foods Treated by Pressure-Assisted Thermal Processing. Food Quality and Safety Issues during Pulsed Electric Field Processing. Solid-Liquid Separations in Food Processing: Relevant Aspects in Safety and Quality. INTEGRATIVE APPROACH: SAFETY AND QUALITY IN FOOD PLANT DESIGN. The SAFES Methodology: A New Approach for Real-Food Modeling, Optimization, and Process Design. Development and Implementation of Food Safety Programs in the Food Industry.
