Volume 1-Innovative Food Processing Technologies A Comprehensive Review Reference Work • 2021

Volume 1

1. EncyclopediaAbstract only

   1.01 - Overview of Research Needs, Future and Potential Applications of High-Pressure Processing

   Robert Sevenich, Cornelia Rauh and Dietrich Knorr

   
   

   Pages 1-18

   
   

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2. EncyclopediaAbstract only

   1.02 - High-Pressure Processing: Fundamentals, Misconceptions, and Advances

   Sergio I. Martínez-Monteagudo and Kaavya Rathnakumar

   
   

   Pages 19-38

   
   

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3. EncyclopediaAbstract only

   1.03 - Food and Beverage Commercial Applications of High Pressure Processing

   Mario González-Angulo, Vinicio Serment-Moreno, ... Carole Tonello-Samson

   
   

   Pages 39-73

   
   

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4. EncyclopediaAbstract only

   1.04 - Influence of High-Pressure Processing on the Nutritional Changes of Treated Foods

   Belén Gómez, Paulo E.S. Munekata, ... José M. Lorenzo

   
   

   Pages 74-86

   
   

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5. EncyclopediaAbstract only

   1.05 - HHP Influence on Food Quality and Bioactive Compounds: A Review of the Last Decade

   Fernando Ascencio Salazar, Semanur Yildiz, ... Zamantha Escobedo-Avellaneda

   
   

   Pages 87-111

   
   

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6. EncyclopediaAbstract only

   1.06 - Structural Changes Induced in Foods by HPP

   Vibeke Orlien

   
   

   Pages 112-129

   
   

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7. EncyclopediaAbstract only

   1.07 - Quasi-chemical Germination Kinetics (QCGK) modeling of HPP germination of bacterial spores and the effects of lowering water activity by nonelectrolytic humectants

   Christopher J. Doona, Florence E. Feeherry, ... Kenneth Kustin

   
   

   Pages 130-140

   
   

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8. EncyclopediaAbstract only

   1.08 - Modeling Methods and Numerical Tools for Process Validation/Control During High Pressure Processing

   Robert Sevenich and Cornelia Rauh

   
   

   Pages 141-159

   
   

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9. EncyclopediaAbstract only

   1.09 - Application Concepts for PEF in Food and Biotechnology

   Oleksii Parniakov, Artur Wiktor and Stefan Toepfl

   
   

   Pages 160-172

   
   

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10. EncyclopediaAbstract only

    1.10 - Effects of Pulsed Electric Energy in Food and Agricultural Products: A Review of Recent Research Advances

    Eugene Vorobiev and Nikolai Lebovka

    
    

    Pages 173-198

    
    

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11. EncyclopediaAbstract only

    1.11 - Differentiation of Electric Field and Thermal Effects During Pulsed Electric Field and Ohmic Heating Treatments

    Felix Schottroff and Henry Jaeger

    
    

    Pages 199-210

    
    

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12. EncyclopediaAbstract only

    1.12 - Modeling and Simulation of PEF

    Justus Knappert, Tobias J. Horneber, ... Cornelia Rauh

    
    

    Pages 211-240

    
    

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13. EncyclopediaAbstract only

    1.13 - Generator Design and Operation for Pulsed Electric Field Processing

    Wolfgang Frey and Martin Sack

    
    

    Pages 241-252

    
    

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14. EncyclopediaAbstract only

    1.14 - Pulsed Electric Field (PEF) Application in the Potato Industry

    Thomas Fauster, Robin Ostermeier, ... Henry Jäger

    
    

    Pages 253-270

    
    

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15. EncyclopediaAbstract only

    1.15 - Drying Processes Assisted by PEF for Plant-Based Materials

    Artur Wiktor, Alica Lammerskitten, ... Oleksii Parniakov

    
    

    Pages 271-280

    
    

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16. EncyclopediaAbstract only

    1.16 - Utilising Pulsed Electric Field Processing to Enhance Extraction Processes

    Juan Manuel Martínez, Carlota Delso, ... Javier Raso

    
    

    Pages 281-287

    
    

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17. EncyclopediaAbstract only

    1.17 - Pulsed Electric Field Processing: Cold Pasteurization

    Javier Raso and Ignacio Álvarez

    
    

    Pages 288-296

    
    

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18. EncyclopediaAbstract only

    1.18 - Utilising Pulsed Electric Fields Processing to Modify the Characteristics of Plant-Based Foods

    Sze Ying Leong, David John Burritt and Indrawati Oey

    
    

    Pages 297-304

    
    

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19. EncyclopediaAbstract only

    1.19 - Juice Preservation by Pulsed Electric Fields

    Julian Witt, Claudia Siemer, ... Stefan Toepfl

    
    

    Pages 305-317

    
    

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20. EncyclopediaAbstract only

    1.20 - Legislative Considerations Relating to the Uptake of Emerging Food Processing Technologies Within the European Union

    James G. Lyng, Fiona Lalor and Selene Pedrós-Garrido

    
    

    Pages 318-328

    
    

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21. EncyclopediaAbstract only

    1.21 - Ultrasound – The Physical and Chemical Effects Integral to Food Processing

    Wu Li, Charitha J. Gamlath, ... Muthupandian Ashokkumar

    
    

    Pages 329-358

    
    

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22. EncyclopediaAbstract only

    1.22 - Ultrasound- and Hydrodynamic-Cavitation Assisted Extraction in Food Processing

    Giancarlo Cravotto, Christian Cravotto and Valery V. Veselov

    
    

    Pages 359-366

    
    

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23. EncyclopediaAbstract only

    1.23 - The Use of Ultrasound in the Recovery of Food Materials: Sonocrystallization and Membrane Processing

    Judy Lee, Sandra E. Kentish and George Q. Chen

    
    

    Pages 367-392

    
    

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24. EncyclopediaAbstract only

    1.24 - Megasonic Separation of Food Ingredients

    Mohamed A. Fouad M. Gaber, Thomas Leong, ... Francisco J. Trujillo

    
    

    Pages 393-414

    
    

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25. EncyclopediaAbstract only

    1.25 - The Use of Ultrasound for Drying, Degassing and Defoaming of Foods

    Mar Villamiel, Enrique Riera and José V. García-Pérez

    
    

    Pages 415-438

    
    

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26. EncyclopediaAbstract only

    1.26 - Ultrasound in Dairy Processing

    Mayumi Silva and Jayani Chandrapala

    
    

    Pages 439-464

    
    

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27. EncyclopediaAbstract only

    1.27 - The Use of Ultrasound for Novel Meat Processing

    Olga Krasulya, Vladimir Bogush, ... Natalia Vostrikova

    
    

    Pages 465-493

    
    

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28. EncyclopediaAbstract only

    1.28 - Application of Ultrasound in Fruit and Vegetable Processing

    Mahendran Radhakrishnan and Brijesh Tiwari

    
    

    Pages 494-503

    
    

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29. EncyclopediaAbstract only

    1.29 - Consumer Acceptability of Ultrasonically Processed Foods

    Rachana Pathak and Thomas Leong

    
    

    Pages 504-518

    
    

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30. EncyclopediaAbstract only

    1.30 - Principles and Application of Cold Plasma in Food Processing

    Shikha Ojha, Antje Fröhling, ... Sara Bußler

    
    

    Pages 519-540

    
    

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31. EncyclopediaAbstract only

    1.31 - Plasma Sources

    Vanessa R. Souza, Alba E. Illera and Kevin M. Keener

    
    

    Pages 541-571

    
    

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32. EncyclopediaAbstract only

    1.32 - Plasma Application and Food Properties

    Sara Bußler and Oliver K. Schlüter

    
    

    Pages 572-588

    
    

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33. EncyclopediaAbstract only

    1.33 - Plasma Decontamination of Plant-Related Food Products

    Brendan A. Niemira

    
    

    Pages 589-597

    
    

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34. EncyclopediaAbstract only

    1.34 - Plasma Decontamination of Animal-Related Food Products

    Dinkar B. Kamble, Savita Rani, ... Tanya Luva Swer

    
    

    Pages 598-609

    
    

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35. EncyclopediaAbstract only

    1.35 - Plasma Treatment of Liquids

    Sing Wei Ng, Evanthia Tsoukou, ... Paula Bourke

    
    

    Pages 610-634

    
    

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36. EncyclopediaAbstract only

    1.36 - Gas Plasma Technology for Decontamination of Packaging Material

    Peter Muranyi, Bernd Kramer and Julian Thielmann

    
    

    Pages 635-649

    
    

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37. EncyclopediaAbstract only

    1.37 - Utilising Cool Plasma Processing for the Modification of Food Surface Functionality

    Sara Bußler and Oliver K. Schlüter

    
    

    Pages 650-655

    
    

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38. EncyclopediaAbstract only

    1.38 - Cold Atmospheric Pressure Plasma Processing for Decontamination of Solid Food and Food Contact Surfaces

    Christian Hertwig

    
    

    Pages 656-661

    
    

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39. EncyclopediaAbstract only

    1.39 - Utilising Cold Plasma for Equipment Cleaning and Disinfection

    Julia Durek, Oliver Schlüter and Antje Fröhling

    
    

    Pages 662-666

    
    

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40. EncyclopediaAbstract only

    1.40 - Plasma-Assisted Combination Processes

    Dharini Manoharan, Mahendran Radhakrishnan, ... Oliver K. Schlüter

    
    

    Pages 667-681

    
    

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41. EncyclopediaAbstract only

    1.41 - Perspectives With Respect to Regulations, Consumer Acceptance and Sustainability

    Kevin M. Keener and Alba E. Illera

    
    

    Pages 682-688

    
    

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42. EncyclopediaAbstract only

    1.42 - Fundamentals of Ohmic Processing: Modeling and Commercial Applications

    Taiyoung Kang and Soojin Jun

    
    

    Pages 689-698

    
    

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43. EncyclopediaAbstract only

    1.43 - Ohmic Processing of Plant-Related Food Products

    Shumaila Jan, Ab Lateef Khan, ... Kulsum Jan

    
    

    Pages 699-705

    
    

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44. EncyclopediaAbstract only

    1.44 - Microwave Heating

    Marc Regier

    
    

    Pages 706-712

    
    

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45. EncyclopediaAbstract only

    1.45 - Process Uniformity During Electro-Thermal Applications and Modeling Approaches

    Ozan Altin, Samet Ozturk, ... Ferruh Erdogdu

    
    

    Pages 713-730

    
    

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46. EncyclopediaAbstract only

    1.46 - Microwave and Radiofrequency Processing of Plant-Related Food Products

    Gabriela John Swamy and Kasiviswanathan Muthukumarappan

    
    

    Pages 731-742

    
    

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47. EncyclopediaAbstract only

    1.47 - Microwave and Radio Frequency Processing of Animal-Related Food Products

    Tesfaye F. Bedane, Geraldine Quinn and James G. Lyng

    
    

    Pages 743-766

    
    

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48. EncyclopediaAbstract only

    1.48 - Microwave Blanching

    Lidia Dorantes-Alvarez, Alicia Ortiz-Moreno, ... Lidia Parada-Dorantes

    
    

    Pages 767-771

    
    

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49. EncyclopediaAbstract only

    1.49 - Microwave-Assisted Extraction of Food Components

    María Dolores Luque de Castro and Laura de los Santos Castillo-Peinado

    
    

    Pages 772-779

    
    

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50. EncyclopediaAbstract only

    1.50 - Microwavable Food Packaging

    Marc Regier

    
    

    Pages 780-791

    
    

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51. EncyclopediaAbstract only

    1.51 - Food Processing by Radio Frequency Electric Fields (RFEF) at Sub-pasteurization Temperatures

    Adel Rezaeimotlagh, Francisco J. Trujillo and Ernest Tse

    
    

    Pages 792-814

    
    

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