Nonthermal Processing Technologies for Food (eBook)

Howard Q. Zhang, V. M. Balasubramaniam, C. Patrick Dunne, James T. C. Yuan, Daniel F. Farkas, Gustavo V. Barbosa-C¿novas (Herausgeber)

eBook Download: EPUB

2025 | 2. Auflage
2266 Seiten
Wiley (Verlag)
9781119265658 (ISBN)

Infos

Preserve food without invasive processing with these groundbreaking technologies

Consumer demand for less processed foods have skyrocketed in recent decades. There is a growing desire for foods perceived as fresher and healthier than the products of traditional preservation processes, such as canning. A wide variety of new nonthermal processing techniques have emerged to meet this demand, technologies that have minimal effect on the nutritional and sensory characteristics of food while ensuring its microbiological safety.

Nonthermal Processing Technologies for Food provides a comprehensive overview of nonthermal technologies and their current and emerging industrial applications. The book places particular emphasis on the 'pathway to commercialization' for selected nonthermal technologies, highlighting clear opportunities for bringing processes or products to market. Fully revised and updated, with over 50% new material relative to the first edition, it is indispensable research for food scientists and professionals of every kind.

Readers of the second edition of Nonthermal Processing Technologies for Food will also find:

• Examples of process design which make the book useful as a reference
• Detailed discussion of technologies including high pressure processing, pulsed electric field processing, irradiation, and more
• 15 brand new chapters covering new and emerging technologies

Nonthermal Processing Technologies for Food is ideal for food scientists, engineers, and nonthermal processing professionals in industry, academic and regulatory roles, as well as food safety, and nutritional professionals. It is also a highly valuable reference for research scholars and students.

Howard Q. Zhang, PhD, is Emeritus Scientific Advisor, USDA ARS Pacific West Area, Albany, CA, USA.

V. M. Balasubramaniam, PhD, is the Koehler-Ayres Professor of Sustainable Food Processing in the Department of Food Science and Technology at the University of Georgia, Griffin, GA, USA and an Emeritus Professor in the Department of Food Science and Technology at The Ohio State University, Columbus, OH, USA.

C. Patrick Dunne, PhD, was Emeritus Senior Chemist and Senior Advisor, Nutritional Biochemistry and Advanced Processing for the DoD Combat Feeding Project of the U.S. Army Natick Soldier Center and Biological Chemical Command, Natick, MA, USA.

James T. C. Yuan, PhD, is Sr. Director, Data Science & Analytics, PepsiCo, Yorktown Heights, NY, USA.

Daniel F. Farkas, PhD, was Professor Emeritus in the Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA.

Gustavo V. Barbosa-Cánovas, PhD, is Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food in the Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA.

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List of Contributors

Kemal Aganovic
DIL German Institute of Food Technologies e.V.
Quakenbrück, Germany

Institute of Food Quality and Food Safety
University of Veterinary Medicine Hannover
Foundation
Hannover, Germany

Fatemah B. Alsalman
Food and Nutrition Program, Environment & Life Sciences Research Center
Kuwait Institute for Scientific Research
Safat, Kuwait

Bilge Altunakar
Department of Biological Systems Engineering
Washington State University
Pullman, WA, USA

Begoña De Ancos
Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN, CSIC)
Madrid, Spain

Nathan M. Anderson
Office of Food Safety
Center for Food Safety and Applied Nutrition
US FDA, Bedford Park
IL, USA

Juliana Cunha de Andrade
Universidade de Caxias do Sul
Caxias do Sul
Brazil

Bassam A. Annous
V.P. of Technical and Regulatory Services
IEH Laboratories and Consulting Group
Baltimore, MD
USA

José Antonio Torres
Tecnológico de Monterrey
School of Engineering & Sciences
Monterrey
NL, Mexico

Joshua M. Arimi
Meru University of Food Science & Technology
Meru, Kenya

Murat O. Balaban
Department of Food Science and Human Nutrition
University of Florida
Gainesville, FL, USA

V.M. Balasubramaniam
Department of Food Science and Technology University of Georgia Griffin, GA, USA

Gustavo V. Barbosa‐Cánovas
Department of Biological Systems Engineering
Washington State University
Pullman
WA, USA

Enrique Beitia
DIL German Institute of Food Technologies e.V.
Quakenbrück, Germany

Department of Chemistry
National and Kapodistrian University of Athens, Zografou
Athens, Greece

Daniela Bermudez‐Aguirre
U.S. Department of Agriculture
Agricultural Research Service
Eastern Regional Research Center
Wyndmoor, PA, USA

Lindsey K. Beugoms
The Campbell’s Company
Camden, NJ, USA

Katherine L. Bialka
Department of Agricultural and Biological Engineering
The Pennsylvania State University
University Park, PA, USA

Cristina Bilbao‐Sainz
US Department of Agriculture
Western Regional Research Center
Albany
CA, USA

Elaine P. Black
Department of Animal & Food Sciences
University of Delaware
Newark, DE, USA

Christine M. Bruhn
Department of Food Science and Technology
UC Davis, Davis, CA, USA

David A. Buckley
Diversey – A Solenis Company
Fort Mill, SC, USA

Roman Buckow
All G Foods
Waterloo, NSW, Australia
Faculty of Engineering
The University of Sydney
Sydney, NSW, Australia

Stephan Buecker
Department of Food Material Science
University of Hohenheim
Stuttgart, Germany

Griffin Carter
Department of Molecular Genetics and Microbiology
Duke University School of Medicine
Durham, NC, USA

Joshua R. Cassar
Department of Animal Science
The Pennsylvania State University
University Park, PA, USA

Guillermo Cebrián
Departamento de Producción Animal y Ciencia de los Alimentos
Facultad de Veterinaria
Instituto Agroalimentario de Aragón (IA2)
Universidad de Zaragoza‐CITA
Zaragoza, Spain

Hanyu Chen
Department of Food Science and Technology
Cornell University
Ithaca
NY, USA

Martin B. Cole
Wine Australia, Adelaide
South Australia

Santiago Condón
Departamento de Producción Animal y Ciencia de los Alimentos
Facultad de Veterinaria
Instituto Agroalimentario de Aragón (IA2)
Universidad de Zaragoza‐CITA
Zaragoza, Spain

Paul D. Cotter
APC Microbiome Ireland
University College Cork
Cork, Ireland

Moorepark Biotechnology Centre
Teagasc, Moorepark
Fermoy, Ireland

Sibel Damar
Department of Food Science and Human Nutrition
University of Florida
Gainesville
FL, USA

Rosires Deliza
Embrapa Food Technology
Sensory and Instrumental Evaluation Lab.
Ro de Janeiro/RJ, Brazil

Ali Demirci
Department of Agricultural and Biological Engineering
The Pennsylvania State University
University Park
PA, USA

Satyanarayan Dev
Biological Systems Engineering
Florida A&M University
Tallahassee, FL, USA

Edward Ebert
DIL German Institute of Food Technologies e.V.
Quakenbrück, Germany

Maria Elena Castell‐Perez
Department of Biological and Agricultural Engineering
Texas A&M University
College Station, TX, USA

Pedro Elez‐Martínez
Universidad de Lleida
Lleida, Spain

Xuetong Fan
Eastern Regional Research Center
U.S. Department of Agriculture
Agricultural Research Service
Wyndmoor, PA, USA

Daniel Farkas
Department of Food Science
Oregon State University
Corvallis, OR, USA

Hao Feng
Department of Family and Consumer Sciences
North Carolina A&T State University
Greensboro, NC, USA

Yaohua Feng
Department of Food Science
Purdue University
West Lafayette
IN, USA

David J. Geveke
U.S. Department of Agriculture
Eastern Regional Research Center
Wyndmoor, PA, USA

John Golding
NSW Department of Primary Industries
Gosford, NSW, Australia

María de L. González‐Muñoz
Bio‐Foods Research Lab
Escuela de Ingenieria y Ciencias
Tecnologico de Monterrey
Querétaro, Mexico

Dee M. Graham
R and D Enterprises
CA, USA

J.A. Guerrero‐Beltrán
Department of Biological Systems Engineering
Washington State University
Pullman
WA, USA

Federico Harte
Department of Food Science
The Pennsylvania State University
University Park
PA, USA

Volker Heinz
DIL German Institute of Food Technologies e.V.
Quakenbrück, Germany

Colin Hill
School of Microbiology
University College Cork
Cork, Ireland
APC Microbiome Ireland
University College Cork
Cork, Ireland

Dallas G. Hoover
Department of Animal & Food Sciences
University of Delaware
Newark, DE
USA

Jerish Joyner Janahar
Department of Food Science and Technology
The Ohio State University
Columbus
OH, USA

Hao Jiang
Northwestern University
Xianyang, Shaanxi, China

Tony Z. Jin
U.S. Department of Agriculture
Agricultural Research Service
Eastern Regional Research Center
Wyndmoor, PA, USA

Ozan Kahraman
Applied Food Sciences Inc.
Austin, TX, USA
Department of Nutrition and Dietetics
Bitlis Eren University
Bitlis, Turkey

David R. Kasler
Department of Food Science and Technology
The Ohio State University
Columbus, OH, USA

Issmat I. Kassem
Department of Food Science and Technology
Center for Food Safety, University of Georgia
Griffin, GA, USA

Larry Keener
International Product Safety Consultants
Seattle, WA, USA

Minjung Kim
Department of Food Science and Technology
The Ohio State University
Columbus, OH, USA

Tatiana Koutchma
Agriculture and Agri‐Food Canada (AAFC)
Guelph Research and Development Center
Guelph
ON, Canada

Kathiravan Krishnamurthy
Department of Food Science and Nutrition
Institute for Food Safety and Health
Illinois Institute of Technology
Chicago, IL, USA

Monique Lacroix
INRS Armand‐Frappier Health & Biotechnology Centre
Research Laboratories in Sciences
Applied to Food, Canadian Irradiation Centre
MAPAQ Chair on Stabilized Natural Antimicrobials and Food Quality
Laval, QC, Canada

Fiona Lalor
UCD Institute of Food and Health
School of Agriculture & Food Science
University College Dublin
Dublin, Ireland

Grace Lewis
Department of Animal and Food Science
University of Wisconsin—River Falls
Food Science Addition
River Falls
WI, USA

Li Liu
School of Microbiology
University College Cork
Cork
Ireland

James G. Lyng
UCD Institute of Food and Health
School of Agriculture & Food Science
University College Dublin
Dublin, Ireland

Olga Martín‐Belloso
Department of Food Technology,
Engineering and Science
University of Lleida – Agrotecnio CERCA
Center, Lleida, Spain

Ciara K. McDonnell
All G Foods
Waterloo, NSW
Australia

Tara McHugh
US Department of Agriculture
Western Regional Research Center
Albany
CA, USA

Mariana Morales‐de la Peña
Bio‐Foods Research Lab
Escuela de Ingenieria y Ciencias
Tecnologico de Monterrey
Querétaro, Mexico

Carmen I. Moraru
Department of Food Science and Technology
Cornell University
Ithaca, NY, USA

Rosana Galves Moreira
Department of Biological and Agricultural Engineering
Texas A&M University
College Station
TX,...

Produkt-Details

• Erscheint lt. Verlag: 16.9.2025
• Reihe/Serie: Institute of Food Technologists Series
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Wirtschaft ► Betriebswirtschaft / Management
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: electromagnetic process • electron beam irradiation • food industry • Food regulation • light processing • nonthermal process • physical process • pressure-processing food • processed food • Product Quality • Product Safety • pulsed light ttratment
• ISBN-13: 9781119265658 / 9781119265658