Chemistry of Thermal and Non-Thermal Food Processing Technologies
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54 873 Ft
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Product details:
- Publisher Elsevier Science
- Date of Publication 27 November 2024
- ISBN 9780443221828
- Binding Paperback
- No. of pages400 pages
- Size 228x152 mm
- Weight 1150 g
- Language English 624
Categories
Long description:
Chemistry of Thermal and Non-Thermal Food Processing Technologies provides the latest information to the food science community about the chemistry of emerging food processing technologies, including the fundamentals, recent trends, chemistry aspects in terms of quality parameters, and microbial inactivation for each technology. Divided in 4 sections, the book focus on a range of emerging technologies, such as microwave processing of food, radio frequency processing, infrared processing, ohmic heating, drying technologies, ionizing radiation processing, among others.
All chapters include the following common features: principle, scope and mechanisms; effect on macromolecules (proteins, lipids, carbohydrates); effect on bioactives (Vitamins, minerals, bioactive agents); chemistry of microbial inactivation; and degradation mechanisms.
Table of Contents:
Part 1. Overview of the book
1. Classification based on application
2. Classification based on the mode of action
Part 2. Chemistry of Thermal food processing technologies
3. Microwave processing of food
4. Chemistry of radio frequency processing
5. Chemistry of infrared processing
6. Chemistry of ohmic heating of foods
7. Chemistry of innovative drying technologies on food
Part 3. Chemistry of Non-thermal food processing technologies
8. Ionising radiation processing
9. High pressure processing
10. Pulsed electric field processing
11. Ultrasound processing
12. Light based technologies
13. Cold plasma technology
14. Hydrodynamic cavitation
15. Ozone processing
16. Dense Phase CO2/Supercritical CO2
17. Novel antimicrobial agents
Part 4. Degradation Kinetics during food processing
18. Degradation of nutrients during storage
19. Degradation kinetics of bioactives and microbial inactivation by emerging technologies
