Effect of Emerging Processing Methods on the Food Quality Advantages
This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers. The research provided in these chapters aims to show that the traditional pasteurization and
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of Emerging Processing Methods on the Food Quality Advantages and Challenges
Effect of Emerging Processing Methods on the Food Quality
Shahin Roohinejad • Mohamed Koubaa Ralf Greiner • Kumar Mallikarjunan Editors
Effect of Emerging Processing Methods on the Food Quality Advantages and Challenges
Editors Shahin Roohinejad Department of Food Science and Nutrition University of Minnesota St. Paul, MN, USA Ralf Greiner Department of Food Technology and Bioprocess Engineering Max Rubner-Institut Federal Research Institute of Nutrition and Food Karlsruhe, Germany
Mohamed Koubaa Ecole Supérieure de Chimie Organique et Minérale 1 Allée du réseau Jean-Marie Buckmaster Compiègne, France Kumar Mallikarjunan Department of Food Science and Nutrition University of Minnesota St. Paul, MN, USA
ISBN 978-3-030-18190-1 ISBN 978-3-030-18191-8 (eBook) https://doi.org/10.1007/978-3-030-18191-8 © Springer Nature Switzerland AG 2019 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors, and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. This Springer imprint is published by the registered company Springer Nature Switzerland AG The registered company address is: Gewerbestrasse 11, 6330 Cham, Switzerland
Preface
The food and beverage industries are widely searching for novel-innovative technologies to provide safe and healthy foods for the consumers. Although safe food products can be provided using thermal pasteurization and sterilization, heating the foods at high temperatures beyond a safety factor results in an unacceptable quality and nutrient retention. Thus, the application of alternative methods to minimize undesirable reactions such as thermal decomposition or degradation is highly desirable. Emerging processing technologies are promising methods to minimize heat- induced alterations in foods, and their applications have provided unprecedented opportunities for the food industry to make safe and high-quality health
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