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Advances in Cold Plasma Applications for Food Safety and Preservation

Advances in Cold Plasma Applications for Food Safety and Preservation
  • Author : Daniela Bermudez-Aguirre
  • Publsiher : Academic Press
  • Release : 12 October 2019
  • ISBN : 0128149221
  • Pages : 410 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKAdvances in Cold Plasma Applications for Food Safety and Preservation

Summary:
Cold plasma is one of the newest technologies tested for food preservation. In the last decade, this novel approach has shown promising results as a disinfectant of food products and packaging materials. Cold plasma is also affordable, waterless, waste-free, and leaves no chemical residue on the product. This exciting new technology is covered thoroughly in Advances in Cold Plasma Applications for Food Preservation. The book presents the basic principles of cold plasma, examples of food products disinfected by cold plasma, and the challenges of using cold plasma to maximize microbial and spore inactivation. Some chapters are devoted to specific applications of the technology, such as the use of cold plasma for space missions. Insights about the required regulations for this technology are also discussed. Written and edited by experts in the field, Advances in Cold Plasma Applications for Food Preservation is aimed at academic researchers, food scientists, and government officials working on disinfection of food products. Covers the basic principles of cold plasma Presents novel information and updated results in microbial, spore, and enzyme inactivation in different food products Explores the use of cold plasma in disinfection of food products, including packaged food and food packaging materials and discuss how some food components are modified Includes the description of some of the current equipment devices and the requirements to design specific food processing systems Investigates specific uses of cold plasma in some applications such as space food Details current regulatory status of cold plasma for food applications


Advances in Cold Plasma Applications for Food Safety and Preservation

Advances in Cold Plasma Applications for Food Safety and Preservation
  • Author : Daniela Bermudez-Aguirre
  • Publisher : Academic Press
  • Release : 12 October 2019
GET THIS BOOKAdvances in Cold Plasma Applications for Food Safety and Preservation

Cold plasma is one of the newest technologies tested for food preservation. In the last decade, this novel approach has shown promising results as a disinfectant of food products and packaging materials. Cold plasma is also affordable, waterless, waste-free, and leaves no chemical residue on the product. This exciting new technology is covered thoroughly in Advances in Cold Plasma Applications for Food Preservation. The book presents the basic principles of cold plasma, examples of food products disinfected by cold plasma,

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Innovative Food Processing Technologies

Innovative Food Processing Technologies
  • Author : Anonim
  • Publisher : Elsevier
  • Release : 18 August 2020
GET THIS BOOKInnovative Food Processing Technologies

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives

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Non-Thermal Processing Technologies for the Dairy Industry

Non-Thermal Processing Technologies for the Dairy Industry
  • Author : M. Selvamuthukumaran,Sajid Maqsood
  • Publisher : CRC Press
  • Release : 09 November 2021
GET THIS BOOKNon-Thermal Processing Technologies for the Dairy Industry

The dairy industry usually adopts conventional methods of processing various milk-based food products, which can destroy nutrients and minimize organoleptic qualities. An alternative approach for this is the non-conventional method of non-thermal processing techniques. Not only does this enhance the nutritional profile of the various processed products, but increases the consumer acceptability. There are some emerging non-thermal processing techniques such as pulsed light, cold plasma, high pressure processing, ultrasonic, UV pasteurization, or ozone treatments, which can be successfully employed in

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Sustainable Food Processing and Engineering Challenges

Sustainable Food Processing and Engineering Challenges
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 16 March 2021
GET THIS BOOKSustainable Food Processing and Engineering Challenges

Sustainability is becoming a major item for the food industry around the world, as resources become more restricted and demand grows. Food processing ensures that the resources required producing raw food materials and ingredients for food manufacturing are used most efficiently. Responding to the goals of sustainability requires the maximum utilization of all raw materials produced and integration of activities throughout all the production-to-consumption stages. To maximize the conversion of raw materials into consumer products, food engineering and food processing

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Ultrasound: Advances in Food Processing and Preservation

Ultrasound: Advances in Food Processing and Preservation
  • Author : Daniela Bermudez-Aguirre
  • Publisher : Academic Press
  • Release : 11 August 2017
GET THIS BOOKUltrasound: Advances in Food Processing and Preservation

Ultrasound is an emerging technology that has been widely explored in food science and technology since the late 1990s. The book is divided into three main areas.Chapters 1 to 5 focus on the basic principles of ultrasound and how the technology works on microbial cells, enzymes, and the chemistry behind the process. Chapters 6 to 15 cover the application of ultrasound in specific food products and processes, discussing changes on food quality and presenting some innovations in food ingredients and enhancement of unit

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Environmental and Health Management of Novel Coronavirus Disease (COVID-19)

Environmental and Health Management of Novel Coronavirus Disease (COVID-19)
  • Author : Mohammad Hadi Dehghani,Rama Karri,Sharmili Roy
  • Publisher : Academic Press
  • Release : 01 July 2021
GET THIS BOOKEnvironmental and Health Management of Novel Coronavirus Disease (COVID-19)

Environmental and Health Management of Novel Coronavirus Disease (COVID-19) examines mitigation measures that can be adopted at the time of a novel coronavirus outbreak to lessen environmental contamination and impacts on human health. The book discusses origin, structure and pathogenesis, epidemiology, environmental transmission and the potential spread routes of COVID-19 via surfaces, air, water, wastewater, medical waste and food products. It also covers guidelines and protocols for setting safety conditions to provide adequate health care and reduce the risk of

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Cold Atmospheric Plasma (CAP) Technology and Applications

Cold Atmospheric Plasma (CAP) Technology and Applications
  • Author : Zhitong Chen,Richard E. Wirz
  • Publisher : Morgan & Claypool Publishers
  • Release : 10 August 2021
GET THIS BOOKCold Atmospheric Plasma (CAP) Technology and Applications

Cold atmospheric plasma (CAP) is a promising and rapidly emerging technology for a wide range of applications, from daily life to industry. CAP’s key advantage is its unique ability to effectively deliver reactive species to subjects including biological materials, liquid media, aerosols, and manufactured surfaces. This book assesses the state-of-art in CAP research and implementation for applications including agriculture, medicine, environment, materials, catalysis, and energy. The mechanisms of generation and transport of the key reactive species in the plasma

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Pulse Foods

Pulse Foods
  • Author : Brijesh K. Tiwari,Aoife Gowen,Brian McKenna
  • Publisher : Academic Press
  • Release : 01 December 2020
GET THIS BOOKPulse Foods

Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, provides up-to-date information on emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can incorporate pulses into new food products. Since the first edition, significant developments have occurred in various aspects of pulse, pulse chemistry, processing and applications. This second edition provides thorough and authoritative coverage of pulse quality, technology

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Cold Plasma in Food and Agriculture

Cold Plasma in Food and Agriculture
  • Author : NN Misra,Oliver Schlüter,PJ Cullen
  • Publisher : Academic Press
  • Release : 15 July 2016
GET THIS BOOKCold Plasma in Food and Agriculture

Cold Plasma in Food and Agriculture: Fundamentals and Applications is an essential reference offering a broad perspective on a new, exciting, and growing field for the food industry. Written for researchers, industry personnel, and students interested in nonthermal food technology, this reference will lay the groundwork of plasma physics, chemistry, and technology, and their biological applications. Food scientists and food engineers interested in understanding the theory and application of nonthermal plasma for food will find this book valuable because it

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Innovative Technologies for Food Preservation

Innovative Technologies for Food Preservation
  • Author : Francisco J. Barba,Anderson Sant'Ana,Vibeke Orlien,Mohamed Koubaa
  • Publisher : Academic Press
  • Release : 21 September 2017
GET THIS BOOKInnovative Technologies for Food Preservation

Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also

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Green Food Processing Techniques

Green Food Processing Techniques
  • Author : Farid Chemat,Eugene Vorobiev
  • Publisher : Academic Press
  • Release : 26 July 2019
GET THIS BOOKGreen Food Processing Techniques

Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus

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Sustainable Production Technology in Food

Sustainable Production Technology in Food
  • Author : Jose M. Lorenzo,Paulo E.S. Munekata,Francisco J. Barba
  • Publisher : Academic Press
  • Release : 16 August 2021
GET THIS BOOKSustainable Production Technology in Food

Sustainable Production Technology in Food explores several important scientific and practical aspects related to sustainable technologies in food production in both the farm and industry contexts. The book contains 18 chapters that describe the current scenario of technological advances within the food production system, focusing on the context of sustainability and offering future perspectives for the sustainable production of food. Presents a comprehensive discussion around the multidisciplinary aspects of technological advances for sustainable food production Addresses the current relationship between food

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Advances in Food and Nutrition Research

Advances in Food and Nutrition Research
  • Author : Anonim
  • Publisher : Academic Press
  • Release : 14 June 2018
GET THIS BOOKAdvances in Food and Nutrition Research

Advances in Food and Nutrition Research, Volume 85, provides updated knowledge on nutrients in foods and how to avoid their deficiency, especially the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The book provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits. Readers will find up-to-date information on food science, including raw materials, production, processing, distribution and consumption, with an emphasis on nutritional benefits and

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Health and Safety Aspects of Food Processing Technologies

Health and Safety Aspects of Food Processing Technologies
  • Author : Abdul Malik,Zerrin Erginkaya,Hüseyin Erten
  • Publisher : Springer Nature
  • Release : 31 October 2019
GET THIS BOOKHealth and Safety Aspects of Food Processing Technologies

Food processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products depends on their processing history. Traditional technologies, such as the use of antimicrobials and thermal processing, are efficient in increasing nutritional value to an extent, though they may not be effective at addressing food safety, particularly when it comes to maintaining the food's molecular structure. Modern food processing plants improve the quality of life for people with allergies, diabetics, and others who

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Food Preservation

Food Preservation
  • Author : Alexandru Grumezescu
  • Publisher : Academic Press
  • Release : 31 August 2016
GET THIS BOOKFood Preservation

Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food processing and storage conditions. This book will be useful to a

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