Download Nonthermal Preservation of Foods (Food Science and by Enrique Palou PDF
By Enrique Palou
"Written by means of 4 specialists actively learning possible choices to traditional thermal equipment in nutrition protection. offers info on conventional and rising nonthermal foodstuff processing applied sciences in a handy, single-source volume--offering an incisive view of the most recent experimental effects, state of the art purposes, and new advancements in nutrition upkeep know-how. Furnishes an intensive overview of nonthermal thoughts similar to excessive hydrostatic strain, pulsed electrical fields, oscillating magnetic fields, mild pulses, ionizing irradiation, using chemical substances and bacteriocins as upkeep aids, and mixed methods/hurdle technology."
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Additional resources for Nonthermal Preservation of Foods (Food Science and Technology)
Example text
Microbial Stability of Fruits Preserved by Hurdle Technology 238 IV. Quality Factors 248 Page xiii V. Hurdle Technology and Minimally Processed Foods 257 VI. Future Trends 258 References 260 Index 269 Page 1 1 Emerging Technologies in Food Preservation Nonthermal methods for the preservation of foods are under intense research to evaluate their potential as an alternative or complementary process to traditional methods of food preservation. Traditionally, most preserved foods are thermally processed by subjecting the food to a temperature of 60° to 100°C for a few seconds to minutes (1).
16. Page 8 15. L. R. Beuchat and D. A. Golden, Antimicrobials occurring naturally in foods. Food Technol. 43(1): 134142 (1989). 16. P. M. Davidson and A. L. Branen, Antimicrobials in Foods, Marcel Dekker, New York, 1993. 17. P. Muriana, Potential applications of bacteriocins in processed foods, Advances in Aseptic Processing Technologies (R. K. Singh and P. E. ), Elsevier Appl. Sci. London, 1992. 18. M. A. Daeschel, Antimicrobial substances from lactic acid bacteria for use as food preservatives.
Magnetic Fields, Tissues, and Membranes 123 V. Magnetic Fields and Malignant Cells 126 VI. Magnetic Fields and Enzymatic Reactions 126 VII. Mechanisms of Magnetic Field Inactivation of Microorganisms 127 A. ICR and IPR Models 127 B. Other Theories 132 VIII. Magnetic Fields in Food Preservation 133 IX. Concerns About Low Intensity, Low Frequency Magnetic Fields 135 X. Future Research 135 References 136 6 Application of Light Pulses in the Sterilization of Foods and Packaging Materials 139 I. Introduction 139 II.