Effect of Emerging Processing Methods on the Food Quality
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Published By Springer International Publishing

9783030181901, 9783030181918
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Impact of High-Pressure Processing on Food Quality

2019 ◽  
pp. 95-131
Author(s):  
Mauro D. Santos ◽  
Rita S. Inácio ◽  
Liliana G. Fidalgo ◽  
Rui P. Queirós ◽  
Silvia A. Moreira ◽  
...  
Keyword(s):  
High Pressure ◽  
Food Quality ◽  
High Pressure Processing

Impact of Ultraviolet Processing on Food Composition

2019 ◽  
pp. 173-196
Author(s):  
María Lavilla ◽  
Amaia Lasagabaster ◽  
Iñigo Martínez-de-Marañón
Keyword(s):  
Food Composition

Effects of Pulsed Electric Fields on Food Constituents, Microstructure and Sensorial Attributes of Food Products

2019 ◽  
pp. 27-67
Author(s):  
Shualing Yang ◽  
Guanchen Liu ◽  
Zihan Qin ◽  
Daniel Munk ◽  
Jeanette Otte ◽  
...  
Keyword(s):  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Food Products ◽  
Sensorial Attributes

Impact of Pulsed Light on Food Constituents

2019 ◽  
pp. 133-146
Author(s):  
Peng Peng ◽  
Paul Chen ◽  
Dongjie Chen ◽  
Min Addy ◽  
Yanling Cheng ◽  
...  
Keyword(s):  
Pulsed Light

Impact of Ultrasound on Food Constituents

2019 ◽  
pp. 69-94
Author(s):  
Mladen Brnčić ◽  
Jana Šic Žlabur

Impact of Ohmic Processing on Food Quality and Composition

2019 ◽  
pp. 1-26
Author(s):  
Mehrdad Niakousari ◽  
Sara Hedayati ◽  
Hadi Hashemi Gahruie ◽  
Ralf Greiner ◽  
Shahin Roohinejad
Keyword(s):  
Food Quality
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