BookShahin Roohinejad, Mohamed Koubaa, Ralf Greiner, Kumar Mallikarjunan, editors.
Summary: This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers. The research provided in these chapters aims to show that the traditional pasteurization and commercial sterilization of foods result in unacceptable quality and nutrient retention, creating an important need for alternative methods used to minimize undesirable reactions such as thermal decomposition or degradation. Emerging processing methods to minimize heat induced alterations in foods and their applications are covered in-depth, demonstrating that these methods are useful not only for the inactivation of microorganisms and enzymes but also for improving the yield and development of ingredients and marketable foods with higher quality and better nutritional characteristics. Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges not only covers the advantages of using innovative processing methods, but also the disadvantages and challenges of using these techniques on food quality. Each chapter focuses on a different emerging processing technique, breaking down the sensory, textural and nutritional aspects for different food products in addition to the advantages and challenges for each method. New technologies and advanced theories are a major focus, pointing to innovative new paths for the quality and safety assurance in food products. From pulsed electric fields to ultrasounds, this work covers all aspects of emerging processing techniques for fruits and vegetables, foods and dairy products.
Contents:
Intro; Preface; Contents;
Chapter 1: Impact of Ohmic Processing on Food Quality and Composition; 1.1 Introduction; 1.2 Nutritional Properties; 1.2.1 Fruits and Vegetables; 1.2.2 Meat Products; 1.2.3 Dairy Products; 1.3 Textural Properties; 1.3.1 Fruits and Vegetables; 1.3.2 Meat Products; 1.3.3 Dairy Products; 1.4 Sensorial Properties; 1.4.1 Fruits and Vegetables; 1.4.2 Meat Products; 1.4.3 Dairy Products; 1.5 Advantageous and Challenges of Using Ohmic Processing on Food Quality; 1.6 Conclusions; References 2.3.2 Plant-Based Foods2.4 Sensorial Attributes and Consumer Acceptance; 2.5 Conclusions and Outlook; References;
Chapter 3: Impact of Ultrasound on Food Constituents; 3.1 Introduction; 3.2 Advantageous and Challenges of Using Ultrasound on Food Quality; 3.2.1 Nutritional Properties; 3.2.1.1 Fruits and Vegetables; 3.2.1.2 Meat Products; 3.2.1.3 Dairy Products; 3.2.2 Textural Properties; 3.2.2.1 Fruits and Vegetables; 3.2.2.2 Meat Products; 3.2.2.3 Dairy Products; 3.2.3 Sensorial Properties; 3.2.3.1 Fruits and Vegetables; 3.2.3.2 Meat Products; 3.2.3.3 Dairy Products; 3.3 Conclusions
Chapter 2: Effects of Pulsed Electric Fields on Food Constituents, Microstructure and Sensorial Attributes of Food Products2.1 Introduction; 2.2 On Food Constituents; 2.2.1 Proteins; 2.2.1.1 Milk Proteins; 2.2.1.2 Egg Proteins; 2.2.1.3 Meat and Fish Proteins; 2.2.1.4 Plant-Based Proteins; 2.2.2 Lipids and Oils; 2.2.2.1 Milk Fat; 2.2.2.2 Egg and Meat Lipids; 2.2.2.3 Plant-Based Oils; 2.2.3 Carbohydrates; 2.2.4 Bioactive Compounds; 2.2.4.1 Milk Components; 2.2.4.2 Plant Compounds; 2.2.5 Flavor Compounds; 2.2.5.1 Milk; 2.2.5.2 Plant-Based Foods; 2.3 Food Microstructure; 2.3.1 Animal-Based Foods Cheese4.2.3 Sensorial Properties; 4.2.3.1 Fruits and Vegetables; Fruits; Vegetables; 4.2.3.2 Meat Products; Fish and Fish-Based Products; Meat and Meat-Based Products; 4.2.3.3 Dairy Products; Milk; Fresh Cheese; Cheese; 4.3 Conclusion; References;
Chapter 5: Impact of Pulsed Light on Food Constituents; 5.1 Introduction; 5.2 Influences of Pulsed Light on Foods' Qualities; 5.2.1 Fruits and Vegetables; 5.2.2 Meat Products; 5.2.3 Dairy Products; 5.3 Challenges; 5.3.1 Challenges as a Surface Treatment Technology; 5.3.2 Effect on the Photochemical and Photothermal Compounds