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 presented with tools to make preservation, transformation and extraction greener.
The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients.
1. Cover image - p. Cover 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. iv 5. List of Contributors - p. xv 6. Biography - p. xxi 7. Preface - p. xxiii 8. 1. Green food processing: concepts, strategies, and tools - p. 1 9. 2. Ultrasound technology for food processing, preservation, and extraction - p. 23 10. 3. Supercritical fluid processing and extraction of food - p. 57 11. 4. High hydrostatic pressure processing of foods - p. 87 12. 5. High-pressure homogenization in food processing - p. 139 13. 6. Ohmic heating for preservation, transformation, and extraction - p. 159 14. 7. Pressure hot water processing of food and natural products - p. 193 15. 8. Instant controlled pressure drop as new intensification ways for vegetal oil extraction - p. 221 16. 9. Membrane separation in food processing - p. 245 17. 10. Extrusion - p. 289 18. 11. Gas-assisted oil expression from oilseeds - p. 315 19. 12. Encapsulation technologies for polyphenol-loaded microparticles in food industry - p. 335 20. 13. Essential oils for preserving foods - p. 369 21. 14. Pulsed light as a new treatment to maintain physical and nutritional quality of food - p. 391 22. 15. Pulsed electric field in green processing and preservation of food products - p. 403 23. 16. Cold plasma for sustainable food production and processing - p. 431 24. 17. Microwave technology for food applications - p. 455 25. 18. Solar as sustainable energy for processing, preservation, and extraction - p. 499 26. Author Index - p. 513 27. Subject Index - p. 545
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 presented with tools to make preservation, transformation and extraction greener.
The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients.
1. Cover image - p. Cover 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. iv 5. List of Contributors - p. xv 6. Biography - p. xxi 7. Preface - p. xxiii 8. 1. Green food processing: concepts, strategies, and tools - p. 1 9. 2. Ultrasound technology for food processing, preservation, and extraction - p. 23 10. 3. Supercritical fluid processing and extraction of food - p. 57 11. 4. High hydrostatic pressure processing of foods - p. 87 12. 5. High-pressure homogenization in food processing - p. 139 13. 6. Ohmic heating for preservation, transformation, and extraction - p. 159 14. 7. Pressure hot water processing of food and natural products - p. 193 15. 8. Instant controlled pressure drop as new intensification ways for vegetal oil extraction - p. 221 16. 9. Membrane separation in food processing - p. 245 17. 10. Extrusion - p. 289 18. 11. Gas-assisted oil expression from oilseeds - p. 315 19. 12. Encapsulation technologies for polyphenol-loaded microparticles in food industry - p. 335 20. 13. Essential oils for preserving foods - p. 369 21. 14. Pulsed light as a new treatment to maintain physical and nutritional quality of food - p. 391 22. 15. Pulsed electric field in green processing and preservation of food products - p. 403 23. 16. Cold plasma for sustainable food production and processing - p. 431 24. 17. Microwave technology for food applications - p. 455 25. 18. Solar as sustainable energy for processing, preservation, and extraction - p. 499 26. Author Index - p. 513 27. Subject Index - p. 545
