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Effect of Emerging Processing Methods on the Food Quality

Advantages and Challenges

Editors: Roohinejad, S., Koubaa, M., Greiner, R., Mallikarjunan, K. (Eds.)

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  • Extensively covers the novel and innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers 
  • Presents an in-depth analysis of emerging processing methods used to minimize heat induced alterations in foods and their applications 
  • Covers the advantages and challenges of emerging processing methods, including the assessment of food quality using profiling techniques
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eBook $119.00
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  • ISBN 978-3-030-18191-8
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Hardcover $159.99
price for USA in USD
  • ISBN 978-3-030-18190-1
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this book

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. 


About the authors

Shahin Roohinejad is a Research Scientist at Tillamook County Creamery Association, Oregon, USA. Previously, he was a Postdoctoral Research Associate at the Department of Food Science and Nutrition, University of Minnesota, St. Paul, USA.

 

Mohamed Koubaa is an Assistant Professor in the process and chemical engineering at the Graduate School of Organic and Mineral Chemistry (Ecole Supérieure de Chimie Organique et Minérale) in Compiègne (France). 

Ralf Greiner is a Professor in the Department of Food Technology and Bioprocess Engineering at the Max Rubner-Institut, Federal Research Institute of Nutrition and Food in Karlsruhe, Germany.

 

Kumar Mallikarjunan is a Professor in the Department of Food Science and Nutrition, University of Minnesota, St. Paul, USA.



Table of contents (8 chapters)

Table of contents (8 chapters)
  • Impact of Ohmic Processing on Food Quality and Composition

    Pages 1-26

    Niakousari, Mehrdad (et al.)

  • Effects of Pulsed Electric Fields on Food Constituents, Microstructure and Sensorial Attributes of Food Products

    Pages 27-67

    Yang, Shualing (et al.)

  • Impact of Ultrasound on Food Constituents

    Pages 69-94

    Brnčić, Mladen (et al.)

  • Impact of High-Pressure Processing on Food Quality

    Pages 95-131

    Santos, Mauro D. (et al.)

  • Impact of Pulsed Light on Food Constituents

    Pages 133-146

    Peng, Peng (et al.)

Buy this book

eBook $119.00
price for USA in USD (gross)
  • ISBN 978-3-030-18191-8
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $159.99
price for USA in USD
  • ISBN 978-3-030-18190-1
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Effect of Emerging Processing Methods on the Food Quality
Book Subtitle
Advantages and Challenges
Editors
  • Shahin Roohinejad
  • Mohamed Koubaa
  • Ralf Greiner
  • Kumar Mallikarjunan
Copyright
2019
Publisher
Springer International Publishing
Copyright Holder
Springer Nature Switzerland AG
eBook ISBN
978-3-030-18191-8
DOI
10.1007/978-3-030-18191-8
Hardcover ISBN
978-3-030-18190-1
Edition Number
1
Number of Pages
XIII, 200
Number of Illustrations
2 b/w illustrations, 7 illustrations in colour
Topics