Improving food quality with novel food processing technologies. (2014)

• Record Type: Book
• Further Information: Note: Edited by Özlem Tokuşoǧlu, Barry G. Swanson.
• Editors: Tokuşoǧlu, Özlem; Swanson, Barry Grant
• Contents: Introduction; Introduction to Improving Food Quality by Novel Food Processing, Özlem Tokuşoğlu and Barry G. Swanson; ; Improving Food Quality with High Pressure Processing; High-Pressure Processing on Bioactive Components of Foods, Özlem Tokuşoğlu; High-Pressure Processing on Improved Dairy Food Quality, Özlem Tokuşoğlu, Barry G. Swanson, and Gustavo V. Barbosa-Cánovas Improving Quality of Agrofood Products by High-Pressure Processing, Shigeaki Ueno; High-Pressure Pocessing on Freshness, Shelf-Life Quality of Meat Products and Value-Added Meat Products, Özlem Tokuşoğlu and Halil Vural; Quality of High-Pressure Processed Pastes and Purees, O.P. Chauhan, E.U. Lakshmi, and S. Toepfl; Fruit Juice Quality Enhancing by High-Pressure Technology, Özlem Tokuşoğlu, Barry G. Swanson, and Gustavo Barbosa Canovas; Mild High-Pressure Treatments as an Alternative to Conventional Thermal Blanching: A Case Study on Pepper Fruits, Sónia Marília Castro, Jorge Alexandre Saraiva, and Ivonne Delgadillo High-Pressure Processing for Improving Digestibility of Cooked Sorghum Protein, Jorge Alexandre Saraiva, Ivonne Delgadillo, Alexandre Nunes, and Ana Isabel Loureiro Correia; Modeling and Simulating the High Hydrostatic Pressure Inactivation of Microorganisms in Foods, Sencer Buzrul; Phytochemical Quality, Microbial Stability, and Bioactive Profiles of Berry-Type Fruits, Grape, and Grape By-Products with High-Pressure Processing, Özlem Tokuşoğlu, Barry G. Swanson, and Gustavo Barbosa Cánovas The Improving Quality and Shelf Life of Table Eggs and Table Olives By High-Pressure Processing, Özlem Tokuşoğlu and Gustavo Barbosa-Cánovas Applications of High Pressure as a Nonthermal Fermentation Control Technique, Toru Shigematsu; Food Allergies: High-Pressure Processing Effects on Food Allergens and Allergenity, Özlem Tokuşoğlu and Faruk T. Bozoğlu Improving Food Quality with Pulse Electric Field Technologies; Effects of Pulsed Electrical Field Processing on Microbial Quality, Enzymatic, and Physical Properties of Milk, Kambiz Shamsi; Modification of Cheese Quality Using Pulsed Electric Fields, L.J. Yu, M. Amiali, and M.O. Ngadi; Quality, Safety, and Shelf Life Improvement in Fruit Juice by Pulsed Electric Fields, Özlem Tokuşoğlu, Isabella Odriozola, and Olga Martin; Improving Liquid Egg Quality by Pulse Electrical Field Processing, Özlem Tokuşoğlu, Gustavo Barbosa-Cánovas, and Howard Zhang PEF Systems for Industrial Food Processing and Related Applications, Michael A. Kempkes and Özlem Tokuşoğlu; Index
• Edition: 1st
• Publisher Details: Boca Raton : CRC Press
• Publication Date: 2014
• Extent: 1 online resource, illustrations (black and white)
• Subjects: 338.47664; Food industry and trade -- Sanitation; Processed foods; Food -- Preservation
• Languages: English
• ISBNs: 9781466507258
• Related ISBNs: 9781466507241
• Notes: Note: Includes bibliographical references and index.; Note: Description based on CIP data; item not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.