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Innovative Technologies for Food Preservation Inactivation of Spoilage and Pathogenic Microorganisms 1st Edition Francisco J. Barba

Name: Innovative Technologies for Food Preservation Inactivation of Spoilage and Pathogenic Microorganisms 1st Edition Francisco J. Barba
SKU: EB-6838138
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Innovative Technologies for Food Preservation Inactivation of Spoilage and Pathogenic Microorganisms 1st Edition Francisco J. Barba Digital Instant Download

Author(s): Francisco J. Barba, Anderson de Souza Sant’Ana, Vibeke Orlien, Mohamed Koubaa

ISBN(s): 9780128110317, 9780128110324, 9782332342362, 9782442452470, 9782772772804, 0128110317, 0128110325, 2332342362, 2442452472

Edition: 1

File Details: PDF, 5.79 MB

Year: 2018

Language: English

SKU: EB-6838138 Category: Science (General) Tags: 0128110325, 9780128110324, Anderson de Souza Sant'Ana, Francisco J. Barba, Innovative Technologies, Mohamed Koubaa, Vibeke Orlien

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Product details:

ISBN-10 : 0128110325
ISBN-13 : 9780128110324
Author : Francisco J. Barba

Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability.

Table of contents:

Part I: Introduction

Chapter 1. Conventional Technologies of Food Preservation

Chapter 2. Innovative Technologies for Food Preservation

Chapter 3. Main Groups of Microorganisms of Relevance for Food Safety and Stability: General Aspects and Overall Description

Part II: Microbial Inactivation After Innovative Processing of the Main Groups of Microorganism of Relevance for Food Safety and Stability

Chapter 4. Mechanisms of Microbial Inactivation by Emerging Technologies

Chapter 5. Effects of Innovative Processing Technologies on Microbial Targets Based on Food Categories: Comparing Traditional and Emerging Technologies for Food Preservation

Chapter 6. Designing, Modeling, and Optimizing Processes to Ensure Microbial Safety and Stability Through Emerging Technologie

Part III: Consumer’s, Technological, Environmental and Regulatory Aspects of Application of Emerging Technologies for Food Preservation

Chapter 7. Consumer Acceptance and Marketing of Foods Processed Through Emerging Technologies

Chapter 8. Environmental Footprint of Emerging Technologies, Regulatory and Legislative Issues

Chapter 9. Technological Hurdles and Research Pathways on Emerging Technologies for Food

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