Emerging Technologies for Food Processing

<p>Section 1: High Pressure Processing1. High Pressure Processing of Foods: An Overview2. High Pressure Processing of Salad and Ready Meals3. High Pressure Processing of Meats and Seafood4. High Pressure Processing of Fruits and Fruit Products5. Microbiological Aspects of High Pressure Processing</p> <p>Section 2: Pulsed Electric Fields Processing6. Overview of Pulsed Electric Fields Processing for Food7. Pulsed Electric Fields Processing of Liquid Foods and Beverages8. Effect of High Intensity Electric Fields Pulses on Solid Foods9. Enzymatic Inactivation by Pulsed Electric Fields10. Food Safety Aspects of Pulsed Electric Fields</p> <p>Section 3: Other Non-thermal Processing Techniques11. Recent Developments in Osmotic Dehydration12. Athermal Membrane Processes for the Concentration of Liquid Foods and Natural Colours13. High Intensity Pulsed Light Technology14. Nonthermal Processing by Radio Frequency Electric Fields15. Application of Ultrasound16. Irradiation of Foods17. New Chemical and Biochemical Hurdles18. Decontamination of Foods by Cold Plasma19. Opportunities and Challenges in Application of Ozone in Food Processing</p> <p>Section 4: Alternative Thermal Processing20. Recent Developments in Microwave Heating21. Radio Frequency Processing22. Ohmic Heating23. Combined Microwave Vacuum Drying24. Recent Advances in Hybrid Drying Technologies25. Infrared Heating</p> <p>Section 5: Innovations in Food Refrigeration26. Vacuum Cooling of Foods27. Ultrasonic Assistance of Food Freezing28. High Pressure Freezing29. Controlling the Freezing Process with Antifreeze Proteins30. Freezing Combined with Electrical and Magnetic Disturbances </p> <p>Section 6: Minimal Processing31. Minimal Processing of Fresh Fruits, Vegetables and Juices32. Minimal Processing of Ready Meals33. Modified Atmosphere Packaging for Minimally Processed Foods</p>