Innovations in Food Processing (Hardcover)

Emerging Technologies in Food Preservation and Processing in the Last 40 Years, G. W. GouldProcess Aspects of the High-Pressure Treatment of Food Systems, D. KnorrModeling Water Absorption and Cooking Times of Black Beans (Phaseolus vulgaris) Treated with High Hydrostatic Pressure, E. Sangronis, A. Ibarz, G. V. Barbosa-Canovas, and B. G. SwansonHigh Hydrostatic Pressure Inactivation of Selected Pectolytic Enzymes, A. Ibarz, E. Sangronis, C. Gonzalez, G. V. Barbosa-Canovas, and B. G. SwansonViscoelastic Properties of Egg Gels Formed with High Hydrostatic Pressure, A. Ibarz, E. Sangronis, L. Ma, G. V. Barbosa-Canovas, and B. G. SwansonBrowning of Apple Slices Treated with High Hydrostatic Pressure, A. Ibarz, E. Sangronis, G. V. Barbosa-Canovas, and B. G. SwansonEvolution of Polyphenoloxidase (PPO) Activity in Apple Slices Treated with High Hydrostatic Pressure, A. Ibarz, E. Sangronis, G. V. Barbosa-Canovas, and B. G. SwansonThe Role of Pressure and Time on the Asymptotic Modulus of Alaska Pollock and Pacific Whiting Surimi Gels, J. Varith, G. V. Barbosa-Canovas, and B. G. SwansonThe Influence of Temperature on Functional Properties of High Hydrostatic Pressure Surimi Gels, J. Varith, G. V. Barbosa-Canovas, and B. G. SwansonMinimally Processed Fruits Using Hurdle Technology, J. Welti-Chanes, S. M. Alzamora, A. Lopez-Malo, and M. S. TapiaMinimal Processing of Foods with Thermal Methods, T. OhlssonBlanching of Fruits and Vegetables Using Microwaves, L. Dorantes-Alvarez, G. V. Barbosa-Canovas, and G. Gutierrez-LopezModeling and Simulating Microbial Survival in Foods Subjected to a Combination of Preservation Methods, M. PelegTextural and Structural Changes in Apples Processed by Combined Methods, A. Monsalve-Gonzalez, G. V. Barbosa-Canovas, B. G. Swanson, and R. P. CavalieriPackaging and Shelf-Life Study of Apple Slices Preserved by Combined Methods Technology, E. H. Ren and G. V. Barbosa-CanovasBrowning of Apple Slices Treated with Polysaccharide Films, N. Brancoli, T. Boylston, and G. V. Barbosa-CanovasEffect of Polysaccharide Film on Ethylene Production and Enzymatic Browning of Apple Slices, N. Brancoli and G. V. Barbosa-Canovas Quality Changes During Refrigerated Storage of Packaged Apple Slices Treated with Polysaccharide Films, N. Brancoli and G. V. Barbosa-Canovas