Chemistry of Thermal and Non-Thermal Food Processing Technologies

Part 1. Overview of the book 1. Classification based on application 2. Classification based on the mode of action Part 2. Chemistry of Thermal food processing technologies 3. Microwave processing of food 4. Chemistry of radio frequency processing 5. Chemistry of infrared processing 6. Chemistry of ohmic heating of foods 7. Chemistry of innovative drying technologies on food Part 3. Chemistry of Non-thermal food processing technologies 8. Ionising radiation processing 9. High pressure processing 10. Pulsed electric field processing 11. Ultrasound processing 12. Light based technologies 13. Cold plasma technology 14. Hydrodynamic cavitation 15. Ozone processing 16. Dense Phase CO2/Supercritical CO2 17. Novel antimicrobial agents Part 4. Degradation Kinetics during food processing 18. Degradation of nutrients during storage 19. Degradation kinetics of bioactives and microbial inactivation by emerging technologies

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• Tecnologia dos alimentos e bebidas
• Engenharia mecânica

Acrylamide; Antimicrobial activity; Antimicrobials mechanism; Beverages; Bioactive compounds degradation; Biological Substances; Biomolecules; Carbohydrates; Cavitation; Cell disintegration; Chemical compound; Chemical effects; Chemistry; Cold plasma; Collimated beam apparatus; Conventional heating; Degradation kinetics; Degradation mechanism; Dosage; Emulsifying activity; Energy efficient; Enzyme deactivation; Extraction; Fatty acids; Food Chemistry; Food Products; Food Safety; Food Technology; Food chain; Food chemistry; Food processing; Food quality; Food safety; Functional foods; Fungi; Furosine; Future technology; Heat-based techniques; Heterocyclic aromatic amines; Hurdle technology; Hydrocolloids; Hydrodynamic cavitation; Hydroxymethyl-2-furaldehyde; Inactivation; Inactivation kinetics; Industrial application; Insects; Interaction; Intermediate frequency ultrasound; Isoflavones; Light-based technology; Lipid oxidation; Lipophilic compounds; Low frequency ultrasound; Macromolecules; Maillard reaction products; Microalgae; Microbial inactivation; Microorganisms; Microwave; Microwave processing; Model evaluation; Natural antimicrobials; Non starch polysaccharides; Non thermal processing; Non-thermal Technologies; Nonthermal; Nonthermal food processing; Nonthermal method; Nonthermal preservation; Nonthermal technology; Novel Food Technology; Novel technology; Nutritional Integrity; Ohmic heating; Optical properties; Oxidation; Ozone; Pasteurization; Polycyclic aromatic hydrocarbons; Polymers; Preservation; Proteins; Pulsed electric fields; Quality attributes; Radiation Physics; Radiofrequency heating; Reactive species; Safety aspects; Seaweed; Shelf life extension; Starch; Supercritical CO2; TBARS Value; Thermal technology; Toxicity; Trans fatty acids; UV reactor; Ultra-high temperature