Novel Food Processing Technologies (Hardcover, Collectors Ed/)

Present Status and the Future of PEF Technology,
G.V. Barbosa-Canovas and D. Sepulveda
Microbial Inactivation by Pulsed Electric Fields, R.
Pagan, S. Condon, and J. Raso
Inactivation Kinetics of Microorganisms by Pulsed Electric
Fields, M. Rodrigo, A. Martinez, and D. Rodrigo
Does High-Intensity Pulsed Electric Fields Induce Changes
In Enzymatic Activity, Protein Conformation, and Vitamin
and Flavor Stability?, O. Martin-Belloso, S. Bendicho,
P. Elez-Martinez, and G. V. Barbosa-Canovas
Pulsed Electric Field-Assisted Extraction of Juice from
Food Plants, E. Vorobiev, A. Baset Jemai, H.
Bouzrara, N. Lebovka, and M. Bazhal
Application of PEF on Orange Juice Products, D. Rodrigo, F.
Sampedro, A. Martinez, M. Rodrigo, and G.V. Barbosa-
Canovas
PEF-A Food Industry's View, H. Lelieveld
Fundamentals and Applications of High Pressure
Processing to Foods, J. Welti-Chanes, A. Lopez-Malo, E.
Palou, D. Bermudez, J.A. Guerrero-Beltran, and G.V.
Barbosa-Canovas
Thermodynamic Aspects of High Hydrostatic Pressure
Food Processing, G. V. Barbosa-Canovas and J.
J. Rodriguez
High-Pressure-Assisted Heating as a Method for Sterilizing
Foods, V.Heinz and D. Knorr
Freezing and Thawing of Foods Under Pressure, P.D. Sanz
Starch and Other Polysaccharides Under High Pressure,
F. Ferna´ndez-Martin, G. Tabilo-Munizaga,
and G. V. Barbosa-Canovas
Advances in Use of High Pressure to Processing and
Preservation of Plant Foods, M. Pilar Cano and B. de
Ancos
High-Pressure Applications on Myosystems, P. Montero
and M. Gomez-Guillen
High-Pressure Processing of Milk and Dairy and Egg
Products, B. Guamis, R. Pla, A.J. Trujillo, M. Capellas, R.
Gervilla, J. Saldo, and J. Yuste
Commercial High-Pressure Equipment, J. Hjelmqwist
Food Irradiation-An Emerging Technology, J. H. Moy
Ultraviolet Light and Food Preservation, A. Lopez-Malo
and E. Palou
Microbial Inactivation by Ultrasound, S. Condon,
J. Raso, and R. Pagan
Use of Magnetic Fields as a Nonthermal Technology,
G. V. Barbosa-Canovas, B. G. Swanson,
M. Fernanda San Martin G., and F. Harte
Nonthermal Technologies in Combination with Other
Preservation Factors, J. Raso, R. Pagan, and
S. Condon
Sous Vide/Freezing Technology for Ready Meals, F.S.
Tansey and T.R. Gormley
Advances in Ohmic Heating and Moderate Electric Field
(MEF) Processing, S. K. Sastry
Radio-Frequency Heating in Food Processing, J. Tang,
Y. Wang, and T.V. Chow Ting Chan
Current State of Microwave Applications to Food
Processing, P. Fito, A. Chiralt, and M. Eugenia Martin
Supercritical Fluid Extraction: An Alternative to Isolating
Natural Food Preservatives, G. Reglero, F. Javier
Senorans, and E. Ibanez
Modeling Systems and Impact on Food Microbiology, G.
Betts and L. Everis
Predictive Microbiology and Role in Food Safety Systems,
A. Martinez, M. Rodrigo, D. Rodrigo, P. Ruiz, A. Martinez, and
Ma. Jose´ Ocio
Experimental Protocols for Modeling the Response of
Microbial Populations Exposed to Emerging Technologies:
Some Points of Concern, S. M. Alzamora, S.
Guerrero, P. E. Viollaz, and J. Welti-Chanes
Application of Artiocial Intelligence to Predictive Microbiology, R. M. Garcia-Gimeno, C. Hervas-
Martinez, and G. Zurera-Cosano
Growth/No-Growth Interface Modeling and Emerging
Technologies, E. Palou and A. Lopez-Malo
Calculating Microbial Inactivation During Heat Treatments
Without D and Z Values, M. Peleg
Safety and Quality in the Food Industry, M. S. Tapia, I.
Arispe, and A. Martinez
Index