Emerging Technologies for Food Processing, 2nd Edition

Table of Contents

Cover image

Title page

Copyright

Preface to the 2nd Edition

Editor Biography

Contributors

Section I. High Pressure Processing

Chapter 1. High-Pressure Processing of Foods: An Overview

1.1. Introduction

1.2. Principles of HP Processing

1.3. Use of HP to Improve Food Safety and Stability

1.4. Effects of HP on Food Quality

1.5. Other Applications of HP

1.6. Modeling HP Processes

1.7. Outlook for HP Processing of Food

1.8. Conclusions

Chapter 2. High-Pressure Processing of Salads and Ready Meals

2.1. Introduction

2.2. Importance of Salads and Ready Meals

2.3. Pressure Effects on Microorganisms

2.4. The Effects of Pressure on Enzyme Activity

2.5. The Effects of Pressure on Color

2.6. The Effects of Pressure on Texture

2.7. The Effects of Pressure on Nutrients ...