Food production: Trends in system innovation

Innovation in Agri-Food Systems: Product Quality and Consumer

Volumn , Issue , 2005, Pages 173-205

  Boom, Remko M ^b   Dekker, Matthijs ^a   Esveld, Erik D C ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b Wageningen Institute for Agrotechnology and Food Innovations ^*

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33847261574     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.3920/978-90-8686-666-3     Document Type: Chapter

References (76)

1. Abrahamse, A.J., A. Padt, R.M. van der Boom and W.B.C. de Heij, 2001. Process fundamentals of membrane emulsification : simulation with CFD. AIChE Journal 47, 6, pp. 1285-1291.
2. Amatore, C., M. berthou and S. Hebert, 1998. Fundamental principles of electrochemical ohmic heating of solutions, J. Electroanal. Chem.,, 457, pp. 191-203.
3. Arvanitoyannis, I.S. and L. Bosnea, 2004. Migration of Substances from Food Packaging Materials to Foods, Critical Reviews in Food Science and Nutrition, 44, pp. 63-76.
4. Bailly, M. and D. Tondeur, 1982. Two-way chromatography: flow reversal in non-linear preparative liquid chromatography, Chem. Eng. Sci.,, 37, pp. 1199.
5. Baner, L., J. Brandsch, R. Franz and O.G. Piringer, 1996. The application of a predictive migration model for evaluation of the compliance of plastic materials with European food regulations, Food Additives and Contaminants, 13, pp. 587-601.
6. Bazhal, I.G. and I.S. Guly, 1983. Extraction of sugar from sugar beet in a direct current electric field, Pis. Tekhnol.,, 5, pp. 49-51.
7. Barber, H., 1983. Electroheat, Granada Publ. Ltd., London, pp. 226-276.
8. Barbosa-Canovas, G.V., M.S. Tapia, M.P. Cano, O. Martin-Belloso and A. Martinez, 2005. Novel food processing technologies, CRC Press, New York.
9. Bieser, H.J. and A.J. de Rosset, 1977. Continuous countercurrent separation of saccharides with inorganic adsorbents, Die Starcke 29, pp. 392-397.
10. Boekel, M.A.J.S. van, 1998. Developments in technologies for food production, In: W.M.F. Jongen and M.T.G. Meulenberg (eds.), Innovation of food production systems, product quality and consumer acceptance, Wageningen Pers, The Netherlands.
11. Boom, R.M. and L.P. Ooijkaas, 2001. Geavanceerde verwerking van grondstoffen tot levensmiddelen, rapport voor InnovatieNetwerk Groene Ruimte en Agrocluster, januari 2001.
12. Brooks, C.A. and S.M. Cramer, 1992. Steric mass-action ion-exchange: displacement profiles and induced salt gradients, AIChE J. 38, pp. 1969.
13. Bruin, Th. J.M. de, 2002. Enantioseparation of amino acids by micelle-enhanced ultrafiltration, experimental and theoretical studies of copper(II) amino acid interactions, PhD thesis, Wageningen University, The Netherlands.
14. Caner, C., R.J. Hernandez and B.R. Harte, 2004. High-pressure processing effects on the mechanical, barrier and mass transfer properties of food packaging flexible structures: a critical review, Packaging Technology and Science, 17(1), pp. 23-29.
15. Cassano, A., E. Drioli, G. Galverda, R. Marchelli, G. Di Silvestro and P. Cagnasso, 2003. Clarification and concentration of citrus and carrot juices by integrated membrane processes, J. Food Engg., 57, pp. 153-163.
16. Crawford, Y.J., E.A. Murano, D.G. Olson and K. Shenoy, 1996. Use of high hydrostatic pressure and irradiation to eliminate Clostridium Botulinum spores in chicken breast, J. Food Prot. 59(7), pp. 711-715.
17. Cuperus, F.P. and H. Nijhuis, 1993. Applications of membrane technology to food processing, Trends in Food Sci. and Techn.,, 4, pp. 277-281.
18. Daufin, G., J.-P. Escudier, H. Carrère, S. Bérot, L. Fillaudeau and M. Decloux, 2001. Recent and emerging applications of membrane processes in the food and dairy industry, Trans. IChemE, 79, pp. 89-102.
19. Day, B., 2003. Novel MAP Applications for Fresh-Prepared Produce, in: Novel Food Packaging Techniques, Ed. Raija Ahvenainen, Woodhead Publishing Ltd, Cambridge UK.
20. Dekker, M., M. Kramer, M. van Beest and P. Luning, 2002. Modeling Oxidative Quality Changes in Several Packaging Concepts, In proceedings Worldpak 2002, Michigan, USA, CRC Press, Boca Raton, Volume 1, pp. 297-303.
21. Devlieghere, F., J. Debevere and M. Gil, 2003. MAP; Product Safety and Nutritional Quality, in: Novel Food Packaging Techniques, Ed. Raija Ahvenainen, Woodhead Publishing Ltd, Cambridge UK.
22. Douglas, J.M., 1988. Conceptual design of chemical processes, McGraw Hill, NY.
23. Einde, R.M. van den, A. Bolsius, J.J.G. van Soest, L.P.B.M. Janssen, A.J. van der Goot and R.M. Boom, 2004. The effect of thermomechanical treatment on starch breakdown and the consequences for process design, Carbohydrate Polymers 55, pp. 57-63.
24. Elitzak, H., 1999. Food Cost Review, 1950-97, ERS Agricultural Economic Report No. AER780.
25. George, R.M., 1992. A review of the application of microwave energy in food processing. Campden Food and Drink Research Association: Techn. Bulletin 89.
26. Gijsbertsen-Abrahamse, A.J., A. van der Padt and R.M. Boom, 2004. Status of cross-flow membrane emulsification and outlook for industrial application. Journal of Membrane Science 230, 1-2, pp. 149-159.
27. Gill, C., 2003. Active Packaging in Practice: Meat, In: R. Ahvenainen (Ed.), Novel Food Packaging Techniques, Woodhead Publishing Ltd, Cambridge UK.
28. Goulas, A.K., P.G. Kapasakalidis, H.R. Sinclair, R.A. Rastall and A.S. Grandison, 2002. Purification of oligosaccharides by nanofiltration, J. Membrane Sci., 209, pp. 321-335.
29. Greener, I. and O.F. Donhowe, 1994. Edible films and coatings: characteristics, formation, definitions and testing methods. In: J.M. Krochta and E.A.B.M. Nisperos-Carriedo (eds.). Edible coatings and films to improve food quality. Lancaster, Technomic Publ. Co. USA.
30. Grievink, J. and M. Verstappen. Personal communication. 2003.
31. Hadiyanto, H., D.C. Esveld, T. van Boxtel, G. van Straten and R.M. Boom, working paper.
32. Helmroth, E., R. Rijk, M. Dekker and W.M.F. Jongen, 2002. Predictive modelling of migration from packaging materials into food products for regulatory purposes, Trends in Food Science and Technology, 13, pp. 102-109.
33. Helmroth, E., C. Varekamp and M. Dekker, 2005. Stochastic modelling of migration from polyolefins, J. Sci. Fd. Agr., 85, pp. 909-916
34. Hertog, M. and N. Banks, 2003. Improving MAP through Modelling, In: R. Ahvenainen (Ed.), Novel Food Packaging Techniques, Woodhead Publishing Ltd, Cambridge UK.
35. Horst, H.C. van der, J.M.K. Timmer, T. Robbertsen and J. Leenders, 1995. Use of nanofiltration for concentration and demineralisation in the dairy industry: model for mass transport, J. Membrane Sci.,, 104, pp. 205-218.
36. Horvath, C.A., A. Nahum and J.H. Frenz, 1981. High-performace displacement chromatography, J. Chromatography, 218, pp. 365.
37. Jadhav, N.Y., M.L.M. Stappen, R.M. Boom, G. Bierman and J. Grievink, 2002. Mass Balance and Capacity Optimisation in the Conceptual Design of Processes for Structured Products, Proc. Eur. Symp. Computer Aided Proc. Engg., 12, pp. 85-90.
38. Jones, P.L. and A.T., Rowley, 1996. Dielectric drying, Dry. Techn. 14(5), pp. 1063-1098.
39. Karlsson, H.O.E. and G. Tragarth, 1996. Application of pervaporation in food processing, Trends in Food Sci. and Techn.,, 7, pp. 780-783.
40. Kawase, M., A. Pilgrim, A. Araki and K. Hashimoto, 2001. Lactosucrose production using a simulated moving bed reactor, Chem. Engg. Sci., 56, pp. 453-458.
41. Kelly, P.M., J. Kelly, R. Mehra, D. Oldfield, E. Ragget and B.T. O'Kennedy, 2000. Implementation of integrated membrane processes for pilot scale development of fractionated milk components, Lait, 80, pp. 139-153.
42. Kim, J.-S. and Y.-R. Pyun, 1995. Extraction of soymilk using ohmic heating, 9th World Congress of Food Sci. and Techn., Buda-Pesht, Hungary.
43. Kobayashi, I., M. Nakajima, H. Nabetani, Y. Kikuchi, A. Shohno and K. Satoh, 2001. Preparation of Micron-Scale Monodisperse Oil-in-Water Microspheres by Microchannel Emulsification, J. Am. Oil Chem. Soc., 78, pp. 797-802.
44. Krochta, J.M. and E.A.B.M. Nisperos-Carriedo (Eds), 1994. Edible Coatings and films to improve food quality. Lancaster, Technomic Publ. Inc., USA.
45. Kruijf, N.N. de, M. van Beest, R. Rijk, T. Sipilainen-Malm, L.P. Paseiro and B. De Meulenaer, 2002. Active and intelligent packaging: applications and regulatory aspects, Food Addit Contam., 19, pp. 144-162.
46. Ledward, D.A., 1993. Creating textures from mixed biopolymer systems, Trends in Food Sci. and Techn., 4, pp. 402-405.
47. Levine, L., 1992. Chapter 12-Extrusion processes, In: D.R. Heldmann and D.B. Lund, Handbook of Food Engineering, Marcel Dekker, NY, pp. 621-666.
48. Makardij, A., X.D. Chen and M.M. Farid, 1999. Microfiltration and Ultrafiltration of Milk: Some Aspects of Fouling and Cleaning, Trans IChemE, 77, pp. 107-11.
49. Mermelstein, N.H., 1998. Microwave and radio frequency heating, Food Techn. 52(11), pp. 84-86.
50. Nakashima, T., M. Shimizu and M. Kukizaki, 1991. Membrane emulsification by microporous glass, Key Eng. Mater. 61&62, pp. 513.
51. Nakashima, T., I.T.C. Miyazaki and S. Higashi, 2002. Treatment of hepatocellular carcinoma, Miyazaki Medical College, Japan.
52. Nicoud, R.M., 1994. Simulated moving beds (SMB): some possible applications for biotechnology. In: G. Subramanian (Ed.), Bioseparation and Bioprocessing, G. Wiley-VCH, Weinheim, pp. 3-38.
53. Nisisako, T., T. Torii and T. Higuchi, 2004. Novel microreactors for functional polymer beads. Chemical Engineering Journal,, 101, pp. 23-29.
54. Omta, O., 2003. Innovatie in de Levensmiddelen industrie; Een verkenning naar de kritische succesfactoren voor innovatie in de vier agrovoedingsketens. Rapport 03.2047 voor InnovatieNetwerk Groene Ruimte en Agrocluster, December 2003.
55. Overdevest, P.E.M., 2000. Enantiomer separation by ultrafiltration of enantioselective micelles in multistage systems, PhD thesis, Wageningen University, The Netherlands.
56. Ozdemir, M. and J.D. Floros, 2004. Active food packaging technologies, Critical Reviews in Food Science and Nutrition, 44, 185-193.
57. Palou, E., C. Hernandez-Salgado, A. Lopez-Malo, G.V. Barbosa-Canovas, B.G. Swanson and J. Weti-Chanes, 2000. High-pressure processed guacamole, Innov. Food Sci. Emerg. Techn., 1, pp. 69-75.
58. Raoult-Wack, A.L., 1994. Recent advances in the osmotic dehydration of foods, Trends in Food Sci. and Techn., 5, pp. 255-260.
59. Rayner, M., G. Tragardh, Chr. Tragardh, 2005. Predicting the effects of pore geometry on droplet size in membrane emulsification, submitted.
60. Rearick, D.E., D.D. Costesso and M.M. Kearney, 1999. Chromatography in sucrose recovery and purification, Int. Sugar J.,, 101, pp. 423-427.
61. Reglero, G., F.J. Senorans and E. Ibanez, 2005. Supercritical fluid extraction: an alternatyive to isolating natural food preservatives, In: G.V. Barbosa-Canovas, M.S. Tapia, M. P. Cano, O. Martin-Belloso and A. Martinez (Eds.), Novel food processing technologies, CRC Press, New York.
62. Rubens, P., J. Snauwaert, K. Heremans and R. Stute, 1999. In situ observation of pressure-induced gelation of starches studied with FTIR in the diamond anvil cell, Carbohydr. Polym., 39, pp. 231-235.
63. Rubens, P. and K. Heremans, 2000. Pressure-temperature gelatinization phase diagram of starch:an in situ Fourier transform infrared study, Biopolym. 54, pp. 524-530.
64. Rijn, C.J.M. van, 2002. Nano- and microengineered membrane technology, Elsevier, the Netherlands.
65. Salager. J.L., A. Forgiarini, L. Marquez, A. Pena, A. Pizzino, M.P. Rodriguez and M. Rondon-Gonzalez, 2004. Using emulsion inversion in industrial processes, Adv. In Colloid and interf. Sci., 108-109, pp. 259-272.
66. Salager, J.L., L. Marquez, A. Pena, M. Rondon-Gonzalez, F. Silva and E. Tyrodem, 2000. Current phenomenological know-how and modelling of emulsion inversion, Ind. Eng.Chem. Res.,, 39, pp. 2665-2676.
67. P.C. Singh, R.K. Singh, 1996,, Choosing an appropriate bioseparation technique, Trends in Food Sci. and Techn 7, pp. 49-58.
68. Stoffers, N.H., M. Dekker, J.P.H. Linssen, A. Störmer, R. Franz and M.A.J.S. van Boekel, 2005. Modelling of simultaneous two-sided migration into water and olive oil from nylon food packaging, Eur. Food Res. Technol.,, 220, pp. 156-162.
69. Subramanian, G., M.W. Phillips and S.M. Cramer, 1988. Displacement chromatography of biomolecules, J. Chromatography, 493, pp. 341.
70. Swientek, R.J., 1992. High hydrostatic pressure for food preservation, Food Process. 53c, pp. 90-91.
71. P. Sijmons, 2004. Presentation at the 4th Netherlands Process Engineering Symposium (NPS), 26-28 October, Veldhoven, The Netherlands; www.catchmabs.com.
72. Visser, J., 1988. Dry spinning of milk proteins. In Food Structure - It's creation and evaluation. J.M.V.
73. Walstra, P., 1983. Formation of emulsions, In: P. Becher (Ed.), Encyclopaedia of emulsion technology, vol. 1.
74. Walstra, P., 2003. Physical chemistry of foods, Marcel Dekker, New York.
75. Wang, X.L., C.H. Zhang and P. Ouyang, 2002. The possibility of separating oligosaccharides from a NaCl solution by using nanofiltration in diafiltration mode, J. Membrane Sci.,, 204, pp. 271-281.
76. Zydney, A.L., 1998. Protein Separations Using Membrane Filtration: New Opportunities for Whey Fractionation, Int. Dairy J., 8, pp. 243-250.