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  • Produktbild: Effect of Emerging Processing Methods on the Food Quality
  • Produktbild: Effect of Emerging Processing Methods on the Food Quality

Effect of Emerging Processing Methods on the Food Quality Advantages and Challenges

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Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

15.08.2020

Herausgeber

Shahin Roohinejad + weitere

Verlag

Springer

Seitenzahl

200

Maße (L/B/H)

23.5/15.5/1.2 cm

Gewicht

335 g

Auflage

1st ed. 2019

Sprache

Englisch

ISBN

978-3-030-18193-2

Beschreibung

Portrait

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.

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

15.08.2020

Herausgeber

Verlag

Springer

Seitenzahl

200

Maße (L/B/H)

23.5/15.5/1.2 cm

Gewicht

335 g

Auflage

1st ed. 2019

Sprache

Englisch

ISBN

978-3-030-18193-2

Herstelleradresse

Springer-Verlag KG
Sachsenplatz 4-6
1201 Wien
AT

Email: ProductSafety@springernature.com

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  • Produktbild: Effect of Emerging Processing Methods on the Food Quality
  • Produktbild: Effect of Emerging Processing Methods on the Food Quality
  • Chapter 1. Introduction

     

    Chapter 2. Assessment of food quality using profiling techniques: Pros and cons aspects

     

    Chapter 3. Handling the data generated by profiling techniques for evaluation the food quality

     

    Chapter 4. High pressure processing

    4.1. Introduction

    4.2. Advantageous and challenges of using high pressure processing on food quality

    4.2.1. Nutritional properties<

    4.2.1.1. Fruits and vegetables

    4.2.1.2. Meat products

    4.2.1.3. Dairy products

    4.2.2. Textural properties

    4.2.2.1. Fruits and vegetables

    4.2.2.2. Meat products

    4.2.2.3. Dairy products

    4.2.3. Sensorial properties

    4.2.3.1. Fruits and vegetables

    4.2.3.2. Meat products

    4.2.3.3. Dairy products

    4.3. Conclusions

     

     

    Chapter 5. Pulsed electric fields

    5.1. Introduction

    5.2. Advantageous and challenges of using pulsed electric fields on food quality

    5.2.1. Nutritional properties

    5.2.1.1. Fruits and vegetables

    5.2.1.2. Meat products

    5.2.1.3. Dairy products

    5.2.2. Textural properties

    5.2.2.1. Fruits and vegetables

    5.2.2.2. Meat products

    5.2.2.3. Dairy products

    5.2.3. Sensorial properties

    5.2.3.1. Fruits and vegetables

    5.2.3.2. Meat products

    5.2.3.3. Dairy products

    5.3. Conclusions

     

    Chapter 6. Ultraviolet

    6.1. Introduction

    6.2. Advantageous and challenges of using ultraviolet on food quality

    6.2.1. Nutritional properties

    6.2.1.1. Fruits and vegetables

    6.2.1.2. Meat products

    6.2.1.3. Dairy products

    6.2.2. Textural properties

    6.2.2.1. Fruits and vegetables

    6.2.2.2. Meat products

    6.2.2.3. Dairy products

    6.2.3. Sensorial properties

    6.2.3.1. Fruits and vegetables

    6.2.3.2. Meat products

    6.2.3.3. Dairy products

    6.3. Conclusions

     

    Chapter 7. Pulsed light

    7.1. Introduction

    7.2. Advantageous and challenges of using pulsed light on food quality

    7.2.1. Nutritional properties

    7.2.1.1. Fruits and vegetables

    7.2.1.2. Meat products

    7.2.1.3. Dairy products

    7.2.2. Textural properties

    7.2.2.1. Fruits and vegetables

    7.2.2.2. Meat products

    7.2.2.3. Dairy products

    7.2.3. Sensorial properties

    7.2.3.1. Fruits and vegetables

    7.2.3.2. Meat products

    7.2.3.3. Dairy products<

    7.3. Conclusions

     

    Chapter 8. Irradiation

    8.1. Introduction

    8.2. Advantageous and challenges of using pulsed light on food quality

    8.2.1. Nutritional properties

    8.2.1.1. Fruits and vegetables

    8.2.1.2. Meat products

    8.2.1.3. Dairy products

    8.2.2. Textural properties

    8.2.2.1. Fruits and vegetables

    8.2.2.2. Meat products

    8.2.2.3. Dairy products

    8.2.3. Sensorial properties

    8.2.3.1. Fruits and vegetables

    8.2.3.2. Meat products

    8.2.3.3. Dairy products

    8.3. Conclusions

     

    Chapter 9. Ultrasounds

    9.1. Introduction

    9.2. Advantageous and challenges of using pulsed light on food quality

    9.2.1. Nutritional properties

    9.2.1.1. Fruits and vegetables

    9.2.1.2. Meat products

    9.2.1.3. Dairy products 9.2.2. Textural properties

    9.2.2.1. Fruits and vegetables

    9.2.2.2. Meat products

    9.2.2.3. Dairy products

    9.2.3. Sensorial properties

    9.2.3.1. Fruits and vegetables

    9.2.3.2. Meat products

    9.2.3.3. Dairy products

    9.3. Conclusions

     

    I