Processing foods : quality optimization and process assessment

Chapter 1 Process optimization and minimal processing of foods: an international collaborative approach in the framework of the EU Copernicus program Fernanda A.R. Oliveira, Isabel B.M. Lino, and Jorge C. Oliveira Chapter 2 Enzymic time–temperature integrators for the quantification of thermal processes in terms of food safety Ann Van Loey, Tamara Haentjens, Chantal Smout, and Marc E. Hendrickx Chapter 3 Possibilities and limitations of computational fluid dynamics for thermal food process optimization Pieter Verboven, Nico Scheerlinck, Josse De Baerdemaeker, and Bart M. Nicolaï Chapter 4 Methodologies to optimize thermal processing conditions: an overview Isabel M.L.B. Ávila and Cristina L.M. Silva Chapter 5 Microbial and quality assessment in thermal processing António Martínez, Carmen Rodrigo, Pablo S. Fernández, Maria J. Ocio, Francisco Rodrigo, and Miguel Rodrigo Chapter 6 Minimal processing of foods with electric heating methods Thomas Ohlsson Chapter 7 Application of the concepts of biomaterials science to the quality optimization of frozen foods Jorge C. Oliveira, Pedro M. Pereira, Jesús M. Frías, Isabel B. Cruz, and William M. MacInnes © 1999 by CRC Press LLC Chapter 8 The influence of freezing and frozen storage time on structural and other changes in plant tissue Tamás Sáray, Krisztina Horti, Erna Zackel and Ágota Koncz Chapter 9 Intensification of freezing Stefan Ditchev and Philip Richardson Chapter 10 Developments in fish freezing in Europe with emphasis on cryoprotectants T. Ronan Gormley Chapter 11 Advances in osmotic dehydration Harris N. Lazarides, Pedro Fito, Amparo Chiralt, Vassilis Gekas, and Andrzej Lenart Chapter 12 Rehydration of dried plant tissues: basic concepts and mathematical modeling Fernanda A.R. Oliveira and Leonard Ilincanu Chapter 13 Recent advances in the drying of apples under variable process conditions Dariusz Piotrowski and Andrzej Lenart Chapter 14 Process assessment of high-pressure processing of foods: an overview Dietrich Knorr Chapter 15 A comparison between pressure and temperature effects on food constituents Karel Heremans, F. Meersman, P. Rubens, L. Smeller, J. Snauwaert, and G. Vermeulen Chapter 16 High-pressure treatment of fruit, meat, and cheese products — equipment, methods, and results Monika Fonberg-Broczek, Jacek Arabas, Ewa Kostrzewa, Arnold Reps, Jacek Szczawinski, Janusz Szczepek, Bozena Windyga, and Sylwester Porowski Chapter 17 Combined high-pressure/temperature treatments for quality improvement of fruit-derived products Pilar M. Cano, Almudena Hernández, and Begoña De Ancos © 1999 by CRC Press LLC Chapter 18 Influence of culturing conditions on the pressure sensitivity of Escherichia coli Christian Schreck, Günter van Almsick, and Horst Ludwig Chapter 19 Quality and safety aspects of novel minimal processing technologies Leon Gorris and Bernhard Tauscher Chapter 20 Vacuum impregnation: a tool in minimally processing of foods Amparo Chiralt, Pedro Fito, Ana Andrés, José M. Barat, Javier Martínez-Monzó, and Nuria Martínez-Navarrete Chapter 21 Edible and biodegradable polymeric materials for food packaging or coating Ioannis Arvanitoyannis and Leon Gorris Chapter 22 The role of ionizing radiation in minimal processing of precut vegetables with particular reference to the control of Listeria monocytogenes József Farkas, László Mészáros, Csilla Mohácsi-Farkas, Tamás Sáray, and Éva Andrássy Chapter 23 Development of perforation-mediated modified atmosphere packaging for fresh-cut vegetables Susana C. Fonseca, Fernanda A.R. Oliveira, Jeffrey K. Brecht, and Khe V. Chau