Browsing by Author "Swanson B.G."
Now showing 1 - 5 of 5
Results Per Page
Sort Options
Item High-pressure processing for improved dairy food quality(CRC Press, 2014) Tokuşoğlu Ö.; Swanson B.G.; Barbosa-Cánovas G.V.Milk has been used by humans since the beginning of recorded time to provide both fresh and storable nutritious food. In some countries in the world, almost half the milk produced is consumed as fresh-pasteurized whole, low-fat, or skim milk. Most milk is manufactured into more stable dairy products of worldwide commerce, such as butter, cheese, yogurt, ice cream, condensed milk and dried milk, and milk powder (Bandler, 2013). © 2015 by Taylor & Francis Group, LLC.Item Introduction to improving food quality by novel food processing(CRC Press, 2014) Tokuşoğlu Ö.; Swanson B.G.Consumers around the world are better educated and more demanding in their identification and purchase of quality health-promoting foods. The food industry and regulatory agencies are searching for innovative technologies to provide safe and stable foods for their clientele. Thermal pasteurization and commercial sterilization of foods provide safe and nutritious foods that, unfortunately, are often heated beyond a safety factor that results in unacceptable quality and nutrient retention. Nonthermal processing technologies offer unprecedented opportunities and challenges for the food industry to market safe, high-quality health-promoting foods. The development of nonthermal processing technologies for food processing is providing an excellent balance between safety and minimal processing, between acceptable economic constraints and superior quality, and between unique approaches and traditional processing resources (Zhang et al., 2011). Nonthermal food processing is often perceived as an alternative to thermal food processing; yet, there are many nonthermal preparatory unit operations as well as food processing and preservation opportunities and challenges that require further investigation by the food industry. Nonthermal technologies are useful not only for inactivation of microorganisms and enzymes, but also to improve yield and development of ingredients and marketable foods with novel quality and nutritional characteristics (Bermudez-Aguirre and Barbosa-Canovas, 2011). © 2015 by Taylor & Francis Group, LLC.Item Improving food quality with novel food processing technologies(CRC Press, 2014) Tokuşoğlu Ö.; Swanson B.G.Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations. Improving Food Quality with Novel Food Processing Technologies details novel processing technologies including high pressure processing (HPP) and pulsed electrical fields (PEFs) that can improve the quality of food from functionality, chemistry/microbiology, bioactive quantity, and shelf-life standpoints. The authors discuss how to improve food functionality with high hydrostatic pressure (HHP) and PEFs. They focus on improving the quality and retaining bioactive constituents of fruits and vegetables and improving the quality of dairy, egg, meat, and seafood products with HHP. Broad in scope, the book also reviews the modeling and simulations of HHP inactivation of microorganisms and the relative effects of HHP processing on food allergies and intolerances. It then discusses improving food functionality with PEF processes in dairy and egg products, fruit juices, and wine. A chapter attending to industrial applications of HHP and PEF systems and potential commercial quality and shelf life of food products concludes this discussion. During the past decade, novel processing technologies including HHP, ultrasound, PEF, and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. Successful research and identification of economic benefits, including energy and water conservation as well as demonstrated safety and fresh-like quality attributes will improve consumer perception of nonthermal technologies and result in further development by the food industry around the world. In an in-depth exploration of these novel technologies, the book gives you the skills for product development and improvement. © 2015 by Taylor & Francis Group, LLC.Item Fruit juice quality enhancement by high-pressure technology(CRC Press, 2014) Tokuşoğlu Ö.; Swanson B.G.; Barbosa-Cánovas G.V.Fruit juice is a fruit liquid or liquid extract of the fruit that is commonly consumed as a beverage or used as an ingredient or flavoring in foods. Fruit juice is prepared by mechanically squeezing or macerating the fruit without the application of heat or solvents. Juice from fresh fruits may be prepared in the home using a variety of hand or electric juicers whereas many commercial juices are filtered to remove fiber or pulp. Fruit juices are globally accepted as healthy and nourishing foods owing to their richness in vitamins (especially ascorbic acid [vitamin C]), polyphenols, and flavonoids contributing to good antioxidant properties, their low sodium level, and minimal fat content (Anonymous, 2013; MEYED, 2013; Tokuşoğlu and Hall, 2011). © 2015 by Taylor & Francis Group, LLC.Item Phytochemical quality, microbial stability, and bioactive profiles of berry-type fruits, grape, and grape by-products with high-pressure processing(CRC Press, 2014) Tokuşoğlu Ö.; Swanson B.G.; Barbosa-Cánovas G.V.Berry fruits, commonly called aggregate fruits, have clusters of one-seeded drupelets, each cluster of drupelets developing from a single flower. The drupelets are typically eaten as a cluster and not individually. It is stated that the origin of berries is very complicated and there are numerous cultivated varieties that have been developed through the centuries (Tokuşoğlu and Stoner, 2011). © 2015 by Taylor & Francis Group, LLC.