Food Processing for Increased Quality and Consumption

Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. Examines different frying techniques, dielectric defrosting, high pressure processing, and moreProvides techniques to improve the quality and sensory aspects of foodsIncludes processing techniques for meat, fish, fruit, alcohol, yogurt and wheyOutlines techniques for fresh, cured and frozen foodsPresents processing methods to improve the nutritional value of foods INDICE: 1. Food Processing: A tool for enhancing Food Quality and Safety 2. Unripe plantain (Musa paradisiacal L) flours produced using solar, oven, and sun drying: Maturation time and pre-treatment effects on its functional and drying characteristics3. Investigation of the Cutting Operations During Food Processing4. Optimization of processing conditions of traditional cured tuna loins - Muxama (South Portugal and Spain)5. High pressure technologies in the processing of dairy products6. Healing properties of food and enrichment of bioactive compounds with membrane processes7. Production of low alcohol beverages with increased sensory characteristics8. Ultrasound-assisted drying processes for increased consumption9. Use of starter cultures in table olives10. Dielectric Defrosting of Frozen Foods11. Agroindustrial co-products as sources of novel functional ingredients12. New trends in non-Saccharomyces use for winemaking13. Processing of Reduced and Low fat meat products14. The contribution of bioactive peptides of whey to quality of food products15. Production of a Riboflavin-bio-enriched Soy Yogurt for food product applications

• ISBN: 978-0-12-811447-6
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 472
• Fecha Publicación: 09/02/2018
• Nº Volúmenes: 1
• Idioma: Inglés