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" Improving food quality with novel food processing technologies "
edited by Özlem Tokuşoǧlu, Barry G. Swanson.
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BL
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| Record Number
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753432
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b573393
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| Main Entry
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edited by Özlem Tokuşoǧlu, Barry G. Swanson.
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| Title & Author
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Improving food quality with novel food processing technologies\ edited by Özlem Tokuşoǧlu, Barry G. Swanson.
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| Publication Statement
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Boca Raton CRC Press [, 2015]
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| ISBN
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146650725X
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: 9781466507258
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| Contents
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IntroductionIntroduction to Improving Food Quality by Novel Food Processing, OEzlem Tokusoglu and Barry G. SwansonImproving Food Quality with High Pressure ProcessingHigh-Pressure Processing on Bioactive Components of Foods, OEzlem TokusogluHigh-Pressure Processing on Improved Dairy Food Quality, OEzlem Tokusoglu, Barry G. Swanson, and Gustavo V. Barbosa-Canovas Improving Quality of Agrofood Products by High-Pressure Processing, Shigeaki UenoHigh-Pressure Pocessing on Freshness, Shelf-Life Quality of Meat Products and Value-Added Meat Products, OEzlem Tokusoglu and Halil VuralQuality of High-Pressure Processed Pastes and Purees, O.P. Chauhan, E.U. Lakshmi, and S. ToepflFruit Juice Quality Enhancing by High-Pressure Technology, OEzlem Tokusoglu, Barry G. Swanson, and Gustavo Barbosa CanovasMild High-Pressure Treatments as an Alternative to Conventional Thermal Blanching: A Case Study on Pepper Fruits, Sonia Marilia Castro, Jorge Alexandre Saraiva, and Ivonne Delgadillo High-Pressure Processing for Improving Digestibility of Cooked Sorghum Protein, Jorge Alexandre Saraiva, Ivonne Delgadillo, Alexandre Nunes, and Ana Isabel Loureiro CorreiaModeling and Simulating the High Hydrostatic Pressure Inactivation of Microorganisms in Foods, Sencer BuzrulPhytochemical Quality, Microbial Stability, and Bioactive Profiles of Berry-Type Fruits, Grape, and Grape By-Products with High-Pressure Processing, OEzlem Tokusoglu, Barry G. Swanson, and Gustavo Barbosa Canovas The Improving Quality and Shelf Life of Table Eggs and Table Olives By High-Pressure Processing, OEzlem Tokusoglu and Gustavo Barbosa-Canovas Applications of High Pressure as a Nonthermal Fermentation Control Technique, Toru ShigematsuFood Allergies: High-Pressure Processing Effects on Food Allergens and Allergenity, OEzlem Tokusoglu and Faruk T. BozogluImproving Food Quality with Pulse Electric Field TechnologiesEffects of Pulsed Electrical Field Processing on Microbial Quality, Enzymatic, and Physical Properties of Milk, Kambiz ShamsiModification of Cheese Quality Using Pulsed Electric Fields, L.J. Yu, M. Amiali, and M.O. NgadiQuality, Safety, and Shelf Life Improvement in Fruit Juice by Pulsed Electric Fields, OEzlem Tokusoglu, Isabella Odriozola, and Olga MartinImproving Liquid Egg Quality by Pulse Electrical Field Processing, OEzlem Tokusoglu, Gustavo Barbosa-Canovas, and Howard Zhang PEF Systems for Industrial Food Processing and Related Applications, Michael A. Kempkes and OEzlem TokusogluIndex
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| Subject
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Food -- Preservation.
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Food industry and trade -- Sanitation.
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| Subject
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Processed foods.
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| LC Classification
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TP373.6E358 2015
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| Added Entry
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Barry Grant Swanson
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Özlem Tokuşoǧlu
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