Professional Reference Guide from C.H.I.P.S.
Innovations in Food Processing
edited by Gustavo V. Barbosa-Cánovas and Grahame W. Gould

Innovations in Food Processing

  • Presents the most advanced alternatives to current processing technologies
  • Offers new engineering concepts for processing foods
  • Includes microbial inactivation of foods by nonthermal processing
  • Uses predictive models to describe microbial growth
  • Provides engineering aspects of each described technology

Innovations in Food Processing presents a comprehensive review of new technologies to preserve foods, especially those based on nonthermal techniques. It covers a wide range of methods, including high pressure, pulsed electric fields, and hurdle technologies.

Other chapters include information about the trends in emerging technologies over the past 40 years and predictive models that describe microbial growth. Expert contributors present thorough research results and critical reviews of each covered technology. The innovative approaches presented in Innovations in Food Processing will result in sound alternatives for addressing the ever-increasing demand for quality foods at a reasonable cost.


  1. Emerging Technologies in Food Preservation and Processing in the Last 40 Years
  2. Process Aspects of the High-Pressure Treatment of Food Systems
  3. Modeling Water Absorption and Cooking Times of Black Beans (Phaseolus vulgaris) Treated with High Hydrostatic Pressure
  4. High Hydrostatic Pressure Inactivation of Selected Pectolytic Enzymes
  5. Viscoelastic Properties of Egg Gels Formed with High Hydrostatic Pressure
  6. Browning of Apple Slices Treated with High Hydrostatic Pressure
  7. Evolution of Polyphenoloxidase (PPO) Activity in Apple Slices Treated with High Hydrostatic Pressure
  8. The Role of Pressure and Time on the Asymptotic Modulus of Alaska Pollock and Pacific Whiting Surimi Gels, J. Varith, G. V. Barbosa-Cánovas, and B. G. Swanson
  9. The Influence of Temperature on Functional Properties of High Hydrostatic Pressure
  10. Minimally Processed Fruits Using Hurdle Technology
  11. Minimal Processing of Foods with Thermal Methods
  12. Blanching of Fruits and Vegetables Using Microwaves
  13. Modeling and Simulating Microbial Survival in Foods Subjected to a Combination of Preservation Methods
  14. Textural and Structural Changes in Apples Processed by Combined Methods
  15. Packaging and Shelf-Life Study of Apple Slices Preserved by Combined Methods Technology
  16. Browning of Apple Slices Treated with Polysaccharide Films
  17. Effect of Polysaccharide Film on Ethylene Production and Enzymatic Browning of Apple Slices
  18. Quality Changes During Refrigerated Storage of Packaged Apple Slices Treated with Polysaccharide Films


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Innovations in Food Processing
edited by
Gustavo V. Barbosa-Cánovas and Grahame W. Gould

260 pages • $188.95 + shipping

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