Introduction to improving food quality by novel food processing

Improving Food Quality with Novel Food Processing Technologies

Volumn , Issue , 2014, Pages 3-7

  Tokuşoğlu, Özlem ^a   Swanson, Barry G ^b  

^a CELAL BAYAR UNIVERSITY   (Turkey)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

COMMERCE; FOOD SAFETY; PROCESSED FOODS; PURCHASING; SAFETY FACTOR;

ECONOMIC CONSTRAINTS; INACTIVATION OF MICROORGANISMS; INNOVATIVE TECHNOLOGY; NON-THERMAL PROCESSING; NON-THERMAL TECHNOLOGY; NUTRITIONAL CHARACTERISTICS; THERMAL FOOD PROCESSING; TRADITIONAL PROCESSING;

THERMAL PROCESSING (FOODS);

EID: 85034803398     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/b17780     Document Type: Chapter

References (5)

1. Bermudez-Aguirre D., Barbosa-Canovas G.V. 2011. Introduction to Nonthermal Processing Technologies for Food, Zhang H.Q., Barbosa-Canovas G.V., Balasubramaniam V.M., Dunne C.P., Farkas D.F., Yuan J.T.C., eds. John Wiley & Sons, Inc., Ames, IA.
2. Morris C., Brody A.L., Wicker L. 2007. Nonthermal food processing/preservation technologies: A review with packaging implications. Packag. Technol. Sci. 20:275-286.
3. Sun D.W. 2005. Emerging Technologies for Food Processing. Food Science and Technology, International Series. Elsevier Academic Press, London, UK. ISBN 0-12-676757-2.
4. Tokuşoğlu Ö. 2012. ANPFT2012 Proceeding Book. International Congress. Advanced Nonthermal Processing in Food Technology: Effects of Quality and Shelf Life of Food and Beverages, Tokuşoğlu O., ed. May 07-10, 2012, Kuşadasi-Turkey. 321pp. Celal Bayar University Publishing, Turkey. ISBN: 978-975-8628-33-9.
5. Zhang H.Q., Barbosa-Canovas G.V., Balasubramaniam V.M., Dunne C.P., Farkas D.F., Yuan J.T.C. 2011. Preface to Nonthermal Processing Technologies for Food, Zhang H.Q., Barbosa-Canovas G.V., Balasubramaniam V.M., Dunne C.P., Farkas D.F., Yuan J.T.C., eds. John Wiley &Sons, Inc., Ames, IA.