By Da-Wen Sun
The moment variation of Emerging applied sciences in nutrition Processing offers crucial, authoritative, and whole literature and learn info from the earlier ten years. it's a whole source delivering the most recent technological ideas in meals processing at the present time, and comprises important details in study and improvement for the nutrition processing undefined. It covers the most recent advances in non-thermal processing together with excessive strain, pulsed electrical fields, radiofrequency, excessive depth pulsed gentle, ultrasound, irradiation, and addresses the most recent hurdles in know-how the place wide learn has been conducted.
- Provides an in depth checklist of analysis resources to extra study improvement
- Presents present and thorough examine effects and important stories
- Includes the newest applied sciences used for shelf lifestyles extension, bioprocessing simulation and optimization
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Additional info for Emerging technologies for food processing
Physicochemical and rheological properties of soybean protein emulsions processed with a combined temperature/high-pressure treatment. Food Hydrocolloids 22, 1079e1089. , 2011. b-Conglycinin and glycinin soybean protein emulsions treated by combined temperature-high-pressure treatment. Food Hydrocolloids 25, 389e397. , 1996. Effect of high pressure treatments on peroxidase activity ascorbic acid content and texture in green peas. Lebensmittel-Wissenschaft undTechnologie 29, 552e555. , 2000. Evaluation of batch and semicontinuous application of high hydrostatic pressure on foodborne pathogens in salsa.
Journal of Texture Studies 29, 587e601. , 2012. Response surface methodology to investigate the effect of high pressure processing on Salmonella inactivation on dry-cured ham. Food Research International 45, 1111e1117. , 2002. Changes in functional properties of vegetables induced by high pressure treatment. Food Research International 35, 295e300. , 2008. Inactivation of Escherichia coli and Listeria innocua in kiwifruit and pineapple juices. International Journal of Food Microbiology 124, 275e278.
Innovative Food Science and Emerging Technologies 12, 26e31. , 2012. (Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods. Trends in Food Science and Technology 23, 28e38. , 2008. Physicochemical and rheological properties of soybean protein emulsions processed with a combined temperature/high-pressure treatment. Food Hydrocolloids 22, 1079e1089. , 2011. b-Conglycinin and glycinin soybean protein emulsions treated by combined temperature-high-pressure treatment.