Novel food processing technologies

Contributors v G.V. Barbosa-Canovas and David Sepulveda Rafael Pagan, Santiago Condon, and Javier Raso M. Rodrigo, A. Martınez, and D. Rodrigo Olga Martın-Belloso, Sılvia Bendicho, Pedro Elez-Martınez, and Gustavo V. Barbosa-Canovas Nikolai Lebovka, and Maksym Bazhal and G.V. Barbosa-Canovas Eugene Vorobiev, Abdel Baset Jemai, Hazem Bouzrara, D. Rodrigo, F. Sampedro, A. Martınez, M. Rodrigo, Huub Lelieveld 8. Fundamentals and Applications of High Pressure Processing to Foods 157 ´ ´ ´ ´ 9. Thermodynamic Aspects of High Hydrostatic Pressure Food Processing 183 ´ ´ ´ 10. High-Pressure-Assisted Heating as a Method for Sterilizing Foods 207 11. Freezing and Thawing of Foods Under Pressure 233 12. Starch and Other Polysaccharides Under High Pressure 261 ´ ´ ´ 13. Advances in Use of High Pressure to Processing and Preservation of Plant Foods 283 ˜ 14. High-Pressure Applications on Myosystems 311 ´ ´ 15. High-Pressure Processing of Milk and Dairy and Egg Products 343 16. Commercial High-Pressure Equipment 361 17. Food Irradiation—An Emerging Technology 375 18. Ultraviolet Light and Food Preservation 405 ´ 19. Microbial Inactivation by Ultrasound 423 ´ ´ 20. Use of Magnetic Fields as a Nonthermal Technology 443 ´ ´ 21. Nonthermal Technologies in Combination with Other Preservation Factors 453 ´ ´ viii Contents Copyright © 2005 by Marcel Dekker. J. Welti-Chanes, A. Lopez-Malo, E. Palou, D. Bermudez, J.A. Guerrero-Beltran, and G.V. Barbosa-Canovas Gustavo V. Barbosa-Canovas and Jose J. Rodrıguez Volker Heinz and Dietrich Knorr P.D. Sanz Fernando Fernandez-Martın, Gipsy Tabilo-Munizaga, and Gustavo V. Barbosa-Canovas M. Pilar Cano and Begona de Ancos Pilar Montero and M. Carmen Gomez-Guillen B. Guamis, R. Pla, A.J. Trujillo, M. Capellas, R. Gervilla, J. Saldo, and J. Yuste Jan Hjelmqwist James H. Moy Aurelio Lopez-Malo and Enrique Palou Santiago Condon, Javier Raso, and Rafael Pagan Gustavo V. Barbosa-Canovas, Barry G. Swanson, M. Fernanda San Martın G., and Federico Harte Javier Raso, Rafael Pagan, and Santiago Condon 22. Sous Vide/Freezing Technology for Ready Meals 477 23. Advances in Ohmic Heating and Moderate Electric Field (MEF) Processing 491 24. Radio-Frequency Heating in Food Processing 501 25. Current State of Microwave Applications to Food Processing 525 ´ 26. Supercritical Fluid Extraction: An Alternative to Isolating Natural Food Preservatives 539 ˜ ´ ´ ˜ 27. Modeling Systems and Impact on Food Microbiology 555 28. Predictive Microbiology and Role in Food Safety Systems 579 ´ ´ ´ 29. Experimental Protocols for Modeling the Response of Microbial Populations Exposed to Emerging Technologies: Some Points of Concern 591 30. Application of Artificial Intelligence to Predictive Microbiology 609 ´ ´ ´ ´ 31. Growth/No-Growth Interface Modeling and Emerging Technologies 629 ´ 32. Calculating Microbial Inactivation During Heat Treatments Without D and Z Values 653 33. Safety and Quality in the Food Industry 669 ´ ´ Contents ix Copyright © 2005 by Marcel Dekker. F.S. Tansey and T.R. Gormley Sudhir K. Sastry Juming Tang, Yifen Wang, and T.V. Chow Ting Chan Pedro Fito, Amparo Chiralt, and M. Eugenia Martın Guillermo Reglero, F. Javier Senorans, and Elena Ibanez Gail Betts and Linda Everis Antonio Martınez, Miguel Rodrigo, Dolores Rodrigo, Pilar Ruiz, Amaury Martınez, and Ma. Jose Ocio Stella M. Alzamora, Sandra Guerrero, Pascual E. Viollaz, and Jorge Welti-Chanes and Gonzalo Zurera-Cosano Enrique Palou and Aurelio Lopez-Malo Rosa Marıa Garcıa-Gimeno, Cesar Hervas-Martinez, Micha Peleg Marıa S. Tapia, Ivelio Arispe, and Amaury Martınez