Green Food Processing Techniques: Preservation, Transformation and Extraction

Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of Green Food Processing by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion.) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. Introduces the strategic concept of Green Food Processing to meet the challenges of the future of the food industryPresents innovative techniques for green food processing that can be used in academia, and in industry in R&D and processingBrings a multidisciplinary approach, with significant contributions from eminent scientists who are actively working on Green Food Processing techniques INDICE: 1. Green Food Processing: concepts, strategies and tools 2. Ultrasound technology for processing, preservation and extraction 3. Supercritical fluid processing and extraction of food 4. High hydrostatic pressure processing of foods 5. High pressure homogenisation in food processing 6. Ohmic heating for preservation, transformation and extraction 7. Pressure hot water processing of food and natural products 8. Instant Controlled pressure drop technology in food processes 9. Membrane separation in food processing 10. Enzyme-assisted food preservation, transformation and extraction 11. Use of Magnetic Fields as a Nonthermal Technology for food processing 12. Extrusion in processing and extraction of food 13. Gas-assisted mechanical processing 14. Mechanochemical assisted processing: A novel, efficient, eco-friendly technology 15. Encapsulation Technologies for Active Food Ingredients and Food Processing 16. Essential Oils for Preserving Perishable Foods: Possibilities and Limitations 17. Food Irradiation - From Research to Commercial Application 18. Pulsed light as new treatment to maintain physical and nutritional quality of food products 19. Pulsed Electric Field in processing of food products 20. Cold plasma in food processing

• ISBN: 978-0-12-815353-6
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 504
• Fecha Publicación: 01/10/2019
• Nº Volúmenes: 1
• Idioma: Inglés