gogo
Amazon cover image
Image from Amazon.com

High intensity pulsed light in processing & preservation of foods / edited by Gianpiero Pataro.

Contributor(s): Material type: TextTextPublisher: New York : Nova Science Publishers 2016Description: 326 pages ; 26 cmISBN:
  • 9781634848329 (hbk.) :
  • 9781634848329 (hbk.) :
Subject(s): DDC classification:
  • 664.0288 PAT
LOC classification:
  • TX601
Contents:
Preface pp. vii Introduction pp. ix Chapter 1 The Use of UV Light for Food Preservation: An Overview (Maria Gouma, Santiago Condoþn, Pilar Man~as, Ignacio Aþlvarez, Elisa Gayaþn, University of Zaragoza, Spain) pp. 1-40 Chapter 2 Principles of Pulsed Light Technology (Sheena Hilton and Carmen I. Moraru, Department of Food Science, Cornell University, USA) pp. 41-64 Chapter 3 High Intensity Pulsed-light Systems (Gene Schildkraut, XENON Corporation, Wilmington, Massachusetts, USA) pp. 65-84 Chapter 4 Factors Determining the Efficacy of a Pulsed Light Treatment (Gianpiero Pataro, Serena De Maria, James G. Lyng, Department of Industrial Enginerring, University of Salerno, Italy, and others) pp. 85-108 Chapter 5 Microbial Inactivation Kinetics by Pulsed Light (Vicente M. Goþmez-Loþpez, Neil J. Rowan, Vasilis P. Valdramidis, Caþtedra Alimentos para la Salud, Departamento de Tecnologiþa de la Alimentacioþn y Nutricioþn, Facultad de Ciencias de la Salud, UCAM Universidad Catoþlica San Antonio de Murcia, Spain, and others) pp. 109-130 Chapter 6 Microbial Inactivation in Foods by Pulsed Light (Manuela Fernaþndez and Eva Hierro, Department of Food Science and Technology, University Complutense of Madrid, Spain) pp. 131-162 Chapter 7 Effects of Pulsed Light on Quality Parameters, Nutritional and Bioactive Compounds of Food Products (Robert Soliva-Fortuny and Olga Martiþn-Belloso, Department of Food Technology, University of Lleida Agrotecnio Center, Spain) pp. 163-178 Chapter 8 Pulsed Light Decontamination of Water (Amaia Lasagabaster, Ana Baranda and In~igo Martiþnez de Maran~oþn, AZTI, Food Research, Parque Tecnoloþgico de Bizkaia, Astondo Bidea, Edificio, Derio (Bizkaia), Spain) pp. 179-204 Chapter 9 The use of Pulsed Light in a Hurdle Preservation Strategy (Sandra N. Guerrero, Stella M. Alzamora and Mariana Ferrario, Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, C.A.B.A., Argentina, and others) pp. 205-228 Chapter 10 Applications of Pulsed Light Technology in the Medical Field (Neil J. Rowan, Mary Garvey, and Jennifer Hayes, Bioscience Research Institute, Athlone Institute of Technology, Ireland, and others) pp. 229-250 Chapter 11 The Regulatory Environment for the Food Supply Chain (Fiona Lalor, Food for Health Ireland (FHI), University College Dublin, Belfield, Dublin, Ireland) pp. 251-266 Index pp. 267
Summary: High intensity pulsed light (PL) is one of the most appealing non-thermal technologies, due to its short treatment time and its wide range of applications in the preservation of packaged and unpackaged food products, as well as non-preservation processes for the food industry, water disinfection and medical applications. This is confirmed by the large increase in research articles published on the subject over the past years, and increasing interest from food producers concerning the use of this technology. This title specifically focuses on PL technology in a convenient single-source volume.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Long Loan TUS: Midlands, Main Library Athlone Nursing Collection 664.0288 PAT (Browse shelf(Opens below)) 1 Available 223076

Preface pp. vii Introduction pp. ix Chapter 1 The Use of UV Light for Food Preservation: An Overview (Maria Gouma, Santiago Condoþn, Pilar Man~as, Ignacio Aþlvarez, Elisa Gayaþn, University of Zaragoza, Spain) pp. 1-40 Chapter 2 Principles of Pulsed Light Technology (Sheena Hilton and Carmen I. Moraru, Department of Food Science, Cornell University, USA) pp. 41-64 Chapter 3 High Intensity Pulsed-light Systems (Gene Schildkraut, XENON Corporation, Wilmington, Massachusetts, USA) pp. 65-84 Chapter 4 Factors Determining the Efficacy of a Pulsed Light Treatment (Gianpiero Pataro, Serena De Maria, James G. Lyng, Department of Industrial Enginerring, University of Salerno, Italy, and others) pp. 85-108 Chapter 5 Microbial Inactivation Kinetics by Pulsed Light (Vicente M. Goþmez-Loþpez, Neil J. Rowan, Vasilis P. Valdramidis, Caþtedra Alimentos para la Salud, Departamento de Tecnologiþa de la Alimentacioþn y Nutricioþn, Facultad de Ciencias de la Salud, UCAM Universidad Catoþlica San Antonio de Murcia, Spain, and others) pp. 109-130 Chapter 6 Microbial Inactivation in Foods by Pulsed Light (Manuela Fernaþndez and Eva Hierro, Department of Food Science and Technology, University Complutense of Madrid, Spain) pp. 131-162 Chapter 7 Effects of Pulsed Light on Quality Parameters, Nutritional and Bioactive Compounds of Food Products (Robert Soliva-Fortuny and Olga Martiþn-Belloso, Department of Food Technology, University of Lleida Agrotecnio Center, Spain) pp. 163-178 Chapter 8 Pulsed Light Decontamination of Water (Amaia Lasagabaster, Ana Baranda and In~igo Martiþnez de Maran~oþn, AZTI, Food Research, Parque Tecnoloþgico de Bizkaia, Astondo Bidea, Edificio, Derio (Bizkaia), Spain) pp. 179-204 Chapter 9 The use of Pulsed Light in a Hurdle Preservation Strategy (Sandra N. Guerrero, Stella M. Alzamora and Mariana Ferrario, Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, C.A.B.A., Argentina, and others) pp. 205-228 Chapter 10 Applications of Pulsed Light Technology in the Medical Field (Neil J. Rowan, Mary Garvey, and Jennifer Hayes, Bioscience Research Institute, Athlone Institute of Technology, Ireland, and others) pp. 229-250 Chapter 11 The Regulatory Environment for the Food Supply Chain (Fiona Lalor, Food for Health Ireland (FHI), University College Dublin, Belfield, Dublin, Ireland) pp. 251-266 Index pp. 267

High intensity pulsed light (PL) is one of the most appealing non-thermal technologies, due to its short treatment time and its wide range of applications in the preservation of packaged and unpackaged food products, as well as non-preservation processes for the food industry, water disinfection and medical applications. This is confirmed by the large increase in research articles published on the subject over the past years, and increasing interest from food producers concerning the use of this technology. This title specifically focuses on PL technology in a convenient single-source volume.

Powered by Koha