Titlebook: Effect of Emerging Processing Methods on the Food Quality; Advantages and Chall Shahin Roohinejad,Mohamed Koubaa,Kumar Mallikarjun Book 201

声明

Book 2019d Quality: Advantages and Challenges. not only covers the advantagesof using innovative processing methods, but also the disadvantages and challenges of using these techniques on food quality. Each chapter focuses on a different emerging processing technique, breaking down the sensory, textural and

MILK

Impact of Pulsed Light on Food Constituents, three types according to the emission spectrum: (1) short-wave UV (UV-C) with wavelengths from 200 to 280 nm, (2) medium-wave UV (UV-B) with wavelengths from 280 to 320 nm, and (3) long-wave UV (UV-A) with wavelengths from 320 to 400 nm. UV-C has been used for disinfection of air, surface, water, a

expeditious

范围广

Cold Plasma Effects on the Nutritional, Textural and Sensory Characteristics of Fruits and Vegetabl mixtures. These reactive species react with surfaces, they come into contact with resulting in modifications. The effects of cold plasma on the various food components such as proteins, starch, lipids, and phenolics have been previously reported. One of the main applications of cold plasma in food

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突袭

Effects of Pulsed Electric Fields on Food Constituents, Microstructure and Sensorial Attributes of ctionality and healthiness of foods and ingredients or creating novel food structures, knowledge is needed regarding their impact on key food constituents such as proteins, lipids, carbohydrates, bioactive and flavor compounds, as well as on product microstructure. The successful application of the

MOT

Fortuitous

Biofeedback

Impact of Pulsed Light on Food Constituents,nology uses intermittent light pulses to treat food products without leaving any residues. The current use of PL technology is for decontamination purposes. The decontamination effects of PL treatment rely on primarily light with the different wavelength and the pulsed energy. Therefore, this chapte

纤细

Impact of Microwave Irradiation on Food Composition,W) fall between radio frequencies and infrared (IR) radiation frequencies in the electromagnetic spectrum and range between 0.3 GHz and 300 GHz with wavelengths ranging between 1 m and 1 cm. MW is an innocuous radiation type, when used with standard oven protection, and exert low vibrational energy