Handbook for Novel Food Processing Technologies
from C.H.I.P.S.

Novel Food Processing Technologies
edited by
Gustavo Barbosa-Canovas

Features of Novel Food Processing Technologies:

  • Focuses on recent technological innovations in food processing
  • Documents results of the Emerging Technologies for the Food Industry symposium held in Madrid
  • Covers a range of food processing treatments that meet current demands for added value and guaranteed safety
  • Explores future directions for food processing

Novel Food Processing Technologies spotlights recent innovations in food processing technologies.

Novel Food Processing Technologies covers a range of food processing treatments that meet current demands for added value and guaranteed safety and contains separate sections dedicated to:

  • high pressure
  • pulsed electric fields
  • microwave applications
  • freezing and packaging methods
  • predictive microbiology

The authors address a full range of issues related to quality and safety in the food industry and their coverage includes the description of various modeling systems and their impact on food microbiology.


  • Present Status and the Future of PEF
  • Microbial Inactivation by Pulsed Electric Fields
  • Inactivation Kinetics of Microorganisms by Pulsed Electric Fields
  • Do High Intensity Pulsed Electric Fields Induce Changes in Enzymatic Activity, Protein Conformation, and Vitamin and Flavor Stability?
  • Pulsed Electric Fields Assisted Extraction of Juice from Food Plants
  • Application of PEF on Orange Juice Products
  • Pulsed Electric Fields: The Food Industry's View
  • Fundamentals and Applications of High Pressure Processing to Foods
  • Thermodynamic Aspects of High Hydrostatic Pressure Food Processing
  • High Pressure-Assisted Heating as a Method for Sterilizing Foods
  • High Pressure-Assisted Freezing and Thawing of Foods
  • Starch and Other Polysaccharides under High Pressure
  • Advances in Use of High Pressure to Processing and Preservation of Plant Foods
  • High Pressure Applications on Myosystems
  • High Pressure Processing of Dairy and Egg Products
  • Commercial High Pressure Equipment
  • Food Irradiation: An Emerging Technology
  • Ultraviolet Light and Food Preservation
  • Microbial Inactivation by Ultrasound
  • Use of Magnetic Fields as a Nonthermal Technology
  • Nonthermal Technologies in Combination with Other Preservation Factors
  • Sous Vide/Freezing Technology for Ready-Meals
  • Advances in Ohmic Heating and Moderate Electric Field (MEF) Processing
  • Radio Frequency Heating in Food Processing
  • Supercritical Fluid Extraction: An Alternative to Isolating Natural Food Preservatives
  • Modeling Systems and Impact on Food Microbiology
  • Predictive Microbiology and Role in Food Safety Systems
  • Experimental Protocols for Modeling the Response of Microbial Populations Exposed to Emerging Technologies: Some Points of Concern
  • Application of Artificial Intelligence to Predictive Microbiology
  • Growth/No Growth Interface Modeling and Emerging Technologies
  • Calculating Microbial Inactivation During Heat Treatments without D and Z Values
  • Safety and Quality in the Food Industry


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Novel Food Processing Technologies
Edited by Gustavo Barbosa-Canovas
Maria Tapia • M. Pilar Cano

720 pages • $198.95 + shipping
Texas residents please add 6.75 % sales tax

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