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Title Effect of emerging processing methods on the food quality : advantages and challenges / Shahin Roohinejad, Mohamed Koubaa, Ralf Greiner, Kumar Mallikarjunan,editors.
Imprint Cham, Switzerland : Springer, [2019]

LOCATION CALL # STATUS MESSAGE
 OHIOLINK SPRINGER EBOOKS    ONLINE  
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LOCATION CALL # STATUS MESSAGE
 OHIOLINK SPRINGER EBOOKS    ONLINE  
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Subject Food industry and trade -- Technological innovations.
Food -- Biotechnology.
Food -- Composition.
Agricultural processing.
Alt Name Roohinejad, Shahin,
Koubaa, Mohamed,
Greiner, Ralf,
Mallikarjunan, P. Kumar, 1964-
Description 1 online resource
polychrome rdacc
Contents Intro; Preface; Contents; Chapter 1: Impact of Ohmic Processing on Food Quality and Composition; 1.1 Introduction; 1.2 Nutritional Properties; 1.2.1 Fruits and Vegetables; 1.2.2 Meat Products; 1.2.3 Dairy Products; 1.3 Textural Properties; 1.3.1 Fruits and Vegetables; 1.3.2 Meat Products; 1.3.3 Dairy Products; 1.4 Sensorial Properties; 1.4.1 Fruits and Vegetables; 1.4.2 Meat Products; 1.4.3 Dairy Products; 1.5 Advantageous and Challenges of Using Ohmic Processing on Food Quality; 1.6 Conclusions; References
Chapter 2: Effects of Pulsed Electric Fields on Food Constituents, Microstructure and Sensorial Attributes of Food Products2.1 Introduction; 2.2 On Food Constituents; 2.2.1 Proteins; 2.2.1.1 Milk Proteins; 2.2.1.2 Egg Proteins; 2.2.1.3 Meat and Fish Proteins; 2.2.1.4 Plant-Based Proteins; 2.2.2 Lipids and Oils; 2.2.2.1 Milk Fat; 2.2.2.2 Egg and Meat Lipids; 2.2.2.3 Plant-Based Oils; 2.2.3 Carbohydrates; 2.2.4 Bioactive Compounds; 2.2.4.1 Milk Components; 2.2.4.2 Plant Compounds; 2.2.5 Flavor Compounds; 2.2.5.1 Milk; 2.2.5.2 Plant-Based Foods; 2.3 Food Microstructure; 2.3.1 Animal-Based Foods
2.3.2 Plant-Based Foods2.4 Sensorial Attributes and Consumer Acceptance; 2.5 Conclusions and Outlook; References; Chapter 3: Impact of Ultrasound on Food Constituents; 3.1 Introduction; 3.2 Advantageous and Challenges of Using Ultrasound on Food Quality; 3.2.1 Nutritional Properties; 3.2.1.1 Fruits and Vegetables; 3.2.1.2 Meat Products; 3.2.1.3 Dairy Products; 3.2.2 Textural Properties; 3.2.2.1 Fruits and Vegetables; 3.2.2.2 Meat Products; 3.2.2.3 Dairy Products; 3.2.3 Sensorial Properties; 3.2.3.1 Fruits and Vegetables; 3.2.3.2 Meat Products; 3.2.3.3 Dairy Products; 3.3 Conclusions
Cheese4.2.3 Sensorial Properties; 4.2.3.1 Fruits and Vegetables; Fruits; Vegetables; 4.2.3.2 Meat Products; Fish and Fish-Based Products; Meat and Meat-Based Products; 4.2.3.3 Dairy Products; Milk; Fresh Cheese; Cheese; 4.3 Conclusion; References; Chapter 5: Impact of Pulsed Light on Food Constituents; 5.1 Introduction; 5.2 Influences of Pulsed Light on Foods' Qualities; 5.2.1 Fruits and Vegetables; 5.2.2 Meat Products; 5.2.3 Dairy Products; 5.3 Challenges; 5.3.1 Challenges as a Surface Treatment Technology; 5.3.2 Effect on the Photochemical and Photothermal Compounds
Bibliography Note ReferencesChapter 4: Impact of High-Pressure Processing on Food Quality; 4.1 Introduction; 4.2 Advantageous and Challenges of Using High-Pressure Processing on Food Quality; 4.2.1 Nutritional Properties; 4.2.1.1 Fruits and Vegetables; Fruits; Vegetables; 4.2.1.2 Meat Products; Fish and Fish-Based Products; Meat and Meat-Based Products; 4.2.1.3 Dairy Products; Milk; Fresh Cheese; Cheese; 4.2.2 Textural Properties; 4.2.2.1 Fruits and Vegetables; Fruits; Vegetables; 4.2.2.2 Meat Products; Fish and Fish-Based Products; Meat and Meat-Based Products; 4.2.2.3 Dairy Products; Milk; Fresh Cheese
Note Includes index.
5.4 Future Opportunities
Description based on online resource; title from digital title page (viewed on August 23, 2019).
ISBN 9783030181918 electronic book
303018191X electronic book
OCLC # 1109775791
Additional Format Print version: Roohinejad, Shahin. Effect of Emerging Processing Methods on the Food Quality : Advantages and Challenges. Cham : Springer, 2019 9783030181901.


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