By Maria Laura Passos, Claudio P. Ribeiro
Consumer-driven items have saved the nutrition on the leading edge of technological suggestions. for instance, the redefinition of the as soon as accredited compromise among comfort and caliber is only one of the present matters riding the improvement of recent items. an outline of quite a number suggestions for those demanding situations, Innovation in nutrition Engineering: New concepts and items addresses not just new or substitute applied sciences but in addition new items, fabrics, and ingredients that experience emerged as a reaction to present and rising matters confronted by way of the foodstuff industry.
This publication presents a finished assessment of contemporary processing applied sciences and their use to boost new or more suitable foodstuff items and materials that meet shoppers elevated calls for for caliber and defense. every one bankruptcy within the Innovative Techniques part starts with a severe overview of the basics of the hot or changed process, its benefits, and appropriate effects. They comprise an outline of the particular business state of affairs the place the method could be utilized, emphasizing advantages and most economical relevance of this quarter. The chapters within the New fabrics, items, and ingredients section establish the opportunity of the hot or changed product, speak about its creation course, and evaluate it with conventional alternatives.
While there are lots of books on hand on either subject matters, this is often one of many first to hide processing applied sciences and their use to supply new and more suitable foodstuff items. Written by way of the world over famous specialists and pioneers and entire in scope, the textual content highlights promising concepts and closing demanding situations. within the regularly altering worldwide industry, maintaining with new advancements is important—keeping sooner than them is vital. This booklet retains you modern at the most up-to-date expertise and paves the way in which for destiny advancements.
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Extra resources for Innovation in Food Engineering: New Techniques and Products
Example text
The high level of supercooling Opportunities and Challenges in Nonthermal Processing of Foods 11 during high-pressure shift freezing of peach and mango led to uniform and rapid ice nucleation throughout sample volume, which largely maintained the original tissue microstructure. Otero et al. (1998) demonstrated that high-pressure frozen eggplant samples had the highest firmness and the lowest rupture strain and drip loss compared to those of still-air frozen and air-blast frozen samples. Freezing of water under high pressure (100–700 MPa) resulted in a volume reduction, which led to the formation of several kinds of heavy ice polymorphs.
2008) demonstrated that in the case of high-pressure-assisted brining of turkey breast, water and sodium chloride diffused into the sample during high pressure come up time, an effect found to be maximum at 150 MPa. Holding the samples under high pressure resulted not only in the further infusion of sodium chloride into the sample, but also in the diffusion of moisture out of the sample. Within the range of experimental conditions studied, HPT at 150 MPa yielded meat samples with minimum hardness, gumminess, and chewiness.
O’Reilly et al. (2001) investigated the use of HPP in cheese making. High-pressure-induced disruption of casein micelles and denaturation of whey proteins. Furthermore, HPT increased pH of milk, reduced rennet coagulation time, and increased cheese yield, thereby indicating the potential of HPP in this application. Drake et al. (1997) demonstrated that HPT of cheese milk resulted in increased cheese yield due to denaturation of whey proteins as well as enhancement of waterholding capacity. Arias et al.