Food Processing for Increased Quality and Consumption - 1st Edition - ISBN: 9780128114476

Food Processing for Increased Quality and Consumption, Volume 18

1st Edition

Editors: Alexandru Grumezescu Alina Maria Holban
Paperback ISBN: 9780128114476
Imprint: Academic Press
Published Date: 9th February 2018
Page Count: 522
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Table of Contents

  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 characteristics
    3. Investigation of the Cutting Operations During Food Processing
    4. Optimization of processing conditions of traditional cured tuna loins – Muxama (South Portugal and Spain)
    5. High pressure technologies in the processing of dairy products
    6. Healing properties of food and enrichment of bioactive compounds with membrane processes
    7. Production of low alcohol beverages with increased sensory characteristics
    8. Ultrasound-assisted drying processes for increased consumption
    9. Use of starter cultures in table olives
    10. Dielectric Defrosting of Frozen Foods
    11. Agroindustrial co-products as sources of novel functional ingredients
    12. New trends in non-Saccharomyces use for winemaking
    13. Processing of Reduced and Low fat meat products
    14. The contribution of bioactive peptides of whey to quality of food products
    15. Production of a Riboflavin-bio-enriched Soy Yogurt for food product applications

Description

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.

Key Features

  • Examines different frying techniques, dielectric defrosting, high pressure processing, and more
  • Provides techniques to improve the quality and sensory aspects of foods
  • Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey
  • Outlines techniques for fresh, cured and frozen foods
  • Presents processing methods to improve the nutritional value of foods

Readership

Industry personnel in the food processing area, undergrads and graduate students to post-docs and researchers to teaching staff, mostly in the food science and technology and nutrition areas, and professionals in the food industry sector


Details

No. of pages:
522
Language:
English
Copyright:
© Academic Press 2018
Published:
Imprint:
Academic Press
Paperback ISBN:
9780128114476

About the Editors

Alexandru Grumezescu Editor

Dr. Grumezescu is Assistant Professor at the Department of Science and Engineering of Oxide Materials and Nanomaterials, in the Faculty of Applied Chemistry and Materials Science, with a second affiliation to the Faculty of Medical Engineering, at the Politehnica University of Bucharest in Romania. He is an experienced and oft-published researcher and editor in the field of nano and biomaterials, and he is the Editor-in-Chief of three journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience, and Biomaterials and Tissue Engineering Bulletin. He also serves as editor or guest editor for several notable journals. Dr. Grumezescu has published 150 peer-reviewed papers, 20 book chapters, 6 co-authored books and 11 edited books.

Affiliations and Expertise

Assistant Professor, Department of Science and Engineering of Oxide Materials and Nanomaterials, Faculty of Applied Chemistry and Materials Science and Faculty of Medical Engineering, Politehnica University of Bucharest, Romania

Alina Maria Holban Editor

Department of Microbiology and Immunology, Faculty of Biology, University of Bucharest; Department of Science and Engineering of Oxidic Materials and Nanomaterials, Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest

Qualifications and Experience: Assistant Professor – General Microbiology, Medical microbiology, Immunology, Immunopathology

Book Editor: Nanoarchitectonics for Smart Delivery and Drug Targeting (Elsevier) - in press - 2016

Assistant Editor - Letters in Applied NanoBioScience (http://nanobioletters.com/)

Guest Editor - Current Pharmaceutical Biotechnology (Bentham Science - Impact Factor 2014 = 2.511)

The contribution of Dr Holban on her research field is supported by the publication of 48 papers in peer-reviewed journals (35 in ‎ Web of Science / ISI indexed journals indexed journals), 34 conference/symposia proceedings (posters and oral presentations, from which 24 were presented in International scientific meetings), 1 book, 5 book chapters in international books and 2 GenBank original sequences (patents). More than 30 of the published papers are investigating the applications of nanomaterials on biomedical fields, focusing on their antimicrobial effect.

Affiliations and Expertise

Microbiology Department, Faculty of Biology, University of Bucharest, Bucharest, Romania