By Da-Wen Sun
The moment variation of Emerging applied sciences in nutrition Processing provides crucial, authoritative, and entire literature and learn information from the prior ten years. it's a whole source delivering the most recent technological recommendations in meals processing this present day, and comprises important info in examine and improvement for the nutrients processing undefined. It covers the newest advances in non-thermal processing together with excessive strain, pulsed electrical fields, radiofrequency, excessive depth pulsed gentle, ultrasound, irradiation, and addresses the latest hurdles in know-how the place large study has been conducted.
- Provides an intensive checklist of analysis resources to extra learn improvement
- Presents present and thorough learn effects and important experiences
- Includes the newest applied sciences used for shelf lifestyles extension, bioprocessing simulation and optimization
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Extra info for Emerging technologies for food processing
1999. Application of high hydrostatic pressure to eliminate Listeria monocytogenes from fresh pork sausage. Journal of Food Protection 62, 480e483. , 2011. Application of high hydrostatic pressure to decontaminate green onions from Salmonella and Escherichia coli O157:H7. Food Microbiology 28, 1275e1283. Neinaber U, Arora A, Shellhammer TH (2001) High pressure processed salad dressings: microbiological and rheological aspects. Oral presentation No. 28-4, Annual meeting of the Institute of Food Technologists, New Orleans, LA.
The muscle contraction may also accentuate the release of native water. , 2007). It is clear that the textural and water-binding properties of muscles treated by high pressure are closely linked to the aging state, and to the muscle species. , 2013). , 2013). Processing conditions are also key parameters in the resulting technological quality of meat-based food. For instance, the influence of temperature on pressuretreated meat texture has been extensively studied. , 2010). A similar trend was observed by Zamri et al.
2 The Efficacy of Microbial Inactivation in HPP Processed Dips, Sauces, and Salad Dressings Commercially processed mayonnaise and salad dressings may have to undergo some form of processing because of the emergence of acid tolerant pathogens and some spoilage microflora. For such products, HPP may be considered as an attractive alternative processing method. There are only a limited number of studies on the survival of microorganisms in HPP-treated salad dressings and sauces. In addition, few studies discuss the safety of high pressure processed salad or sauce ingredients such as cheeses.