Ortega-Rivas Processing Effects on Safety and Quality of Foods

Erscheinungsjahr 2010
ISBN: 978-1-4200-6115-4
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 594 Seiten

Reihe: Contemporary Food Engineering

Zielgruppe

Food processing engineers, undergraduate and graduate students of food science, food engineering, bioresource engineering, chemical engineering, etc.; and educators in similar programs of study.

Autoren/Hrsg.

Ortega-Rivas, Enrique

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

INTRODUCTION: PROCESSING, SAFETY, AND QUALITY
Food Preservation Technologies, Enrique Ortega-Rivas
Overview of Food Safety, Joy G. Waite and Ahmed E. Yousef
Food Quality Perception, Russell S.J. Keast
EVALUATING THE SAFETY AND QUALITY OF FOODS
Models for Microorganism Inactivation: Application in Food Preservation Design, Stella M. Alzamora, Sandra N. Guerrero, Aurelio Aurelio López-Malo, Enrique Palou, Cielo D. Char, and Silvia Raffellini
Kinetics of Chemical Reactions and the Case of Monitoring Phenolic Compounds by High-Performance Liquid Chromatography Coupled with Mass Spectrometry, Erika Salas-Muñoz and Enrique Ortega-Rivas
Use of Survival Analysis Statistics in Analyzing the Quality of Foods from a Consumer’s Perspective, Guillermo Hough
EFFECTS OF SPECIFIC TECHNOLOGIES ON SAFETY AND QUALITY
Safety and Quality of Thermally Processed Foods in Hermetically Sealed Containers, Romeo T. Toledo
Alternative Heating Technologies, Marc Regier, Matthias Rother, and Heike P. Schuchmann
Acrylamide Formation and Reduction in Fried Potatoes, Franco Pedreschi
Safety and Quality Effects in Foods Stored under Modified Atmosphere Conditions, Juliana Morales-Castro and L. Araceli Ochoa-Martínez
Effects of Chilling and Freezing on Safety and Quality of Food Products, Liana Drummond and Da-Wen Sun
Drying and Dried Food Quality, Xiao Dong Chen
Safety and Quality of Irradiated Food, Eileen M. Stewart
Improving Food Safety and Quality by High-Pressure Processing, J. Antonio Torres, Pedro D. Sanz, Laura Otero, María Concepción Pérez Lamela, and Marleny D. Aranda Saldaña
Temperature Distribution and Chemical Reactions in Foods Treated by Pressure-Assisted Thermal Processing, J. Antonio Torres, Pedro D. Sanz, Laura Otero, María Concepción Pérez Lamela, and Marleny D. Aranda Saldaña
Food Quality and Safety Issues during Pulsed Electric Field Processing, Michael O. Ngadi, LiJuan Yu, Malek Amiali, and Enrique Ortega-Rivas
Solid–Liquid Separations in Food Processing: Relevant Aspects in Safety and Quality, Enrique Ortega-Rivas, Jocelyn Sagarnaga-Lopez, and Hugo O. Suarez-Martinez
INTEGRATIVE APPROACH: SAFETY AND QUALITY IN FOOD PLANT DESIGN
The SAFES Methodology: A New Approach for Real-Food Modeling, Optimization, and Process Design, Pedro Fito, Marc Le Maguer, José Miguel Aguilera, Luis Mayor, Lucía Seguí, Noelia Betoret, and Pedro José Fito
Development and Implementation of Food Safety Programs in the Food Industry, Sergio Nieto-Montenegro and Katherine L. Cason
Index

Über Autor(innen)

Enrique Ortega-Rivas, Ph.D., is a professor at the Autonomous University of Chihuahua in Mexico. He holds a Visiting Scientist appointment at Food Science Australia and a Visiting Lectureship at Monash University in Australia. Dr. Ortega-Rivas was named a Fulbright Scholar while an Adjunct Associate Professor at Washington State University. He also received National Researcher status – maximum recognition that the Mexican government bestows on those in academia based on research efforts and endeavors.