High Pressure Processing of Food

Part I. Introduction

1. Fundamentals and Applications of High-Pressure Processing Technology
Sergio I. Martínez-Monteagudo, V. M. Balasubramaniam

2. A Short History of Research and Development Efforts Leading to the Commercialization of High-Pressure Processing of Food
Daniel F. Farkas

Part II. Process Equipment and Packaing

3. High-Pressure Processing Equipment for the Food Industry
V. M. Balasubramaniam, Gustavo V. Barbosa-Cánovas, Huub L. M. Lelieveld

4. Continuous High-Pressure Processing to Extend Product Shelf Life
Huub L. M. Lelieveld, Hans Hoogland

5. High Pressure Effects on Packaging Materials
Huseyin Ayvaz, V. M. Balasubramaniam, Tatiana Koutchma

Part III. High Pressure Process Engineering Characterization

6. In Situ Thermal, Volumetric and Electrical Properties of Food Matrices Under Elevated Pressure and the Techniques Employed to Measure Them
Sung Hee Park, Loc Thai Nguyen, Stephen Min, V. M. Balasubramaniam, Sudhir K. Sastry

7. Food Processing by High-Pressure Homogenization
Federico Harte

8. Pressure Shift Freezing and Thawing
Jia You, Maryam Habibi, Navneet Rattan, Hosahalli S. Ramaswamy

9. Pulsed High Pressure
Richard Meyer

10. Applications and Opportunities for Pressure-Assisted Extraction
Stephanie Jung

11. High Pressure Processing in Combination with High Temperature and Other Preservation Factors
Daniela Bermúdez-Aguirre, Maria G. Corradini, Kezban Candoğan, Gustavo V. Barbosa-Cánovas

12. Modeling High-Pressure Processes: Equipment Design, Process Performance Evaluation, and Validation
Kai Knoerzer, Pablo Juliano

13. High-Pressure Processing Uniformity
Tara Grauwet, Iesel Plancken, Liesbeth Vervoort, Marc Hendrickx, Ann Loey

Part IV. Microbial Safety of Pressure Treated Foods

14. Microbiological Aspects of High-Pressure Processing of Food: Inactivation of Microbial Vegetative Cells and Spores
Hossein Daryaei, Ahmed E. Yousef, V. M. Balasubramaniam

15. High-Pressure Effects on Viruses
A. E. H. Shearer, K. E. Kniel, H. Chen, D. G. Hoover

16. High-Pressure Inactivation of Transmissible Spongiform Encephalopathy Agents (Prions) in Processed Meats
Paul Brown, Franco Cardone, Richard Meyer, Maurizio Pocchiari

17. Mathematical Models Based on Transition State Theory for the Microbial Safety of Foods by High Pressure
Christopher J. Doona, Kenneth Kustin, Florence E. Feeherry, Edward W. Ross

Part V. Food Chemistry and Quality

18. Effects of High Pressure on Food Proteins
Jian Yang, Joseph R. Powers

19. Effects of High Pressure on Enzymes
Indrawati Oey

20. Pressure Gelatinization of Starch
Kazutaka Yamamoto, Roman Buckow

21. Reaction Chemistry at High Pressure and High Temperature
J. Antonio Torres, Vinicio Serment-Moreno, Zamantha J. Escobedo-Avellaneda, Gonzalo Velazquez, Jorge Welti-Chanes

22. Effect of High-Pressure Processing on Bioactive Compounds
Swetha Mahadevan, Mukund V. Karwe

23. Structural Changes in Foods Caused by High-Pressure Processing
Tomas Bolumar, Dana Middendorf, Stefan Toepfl, Volker Heinz

Part VI. High Pressure Applications in Various Food Industry Sectors

24. High-Pressure Effects on Fruits and Vegetables
Ariette Matser, Rian Timmermans

25. Processing of Dairy Products Utilizing High Pressure
A. J. Trujillo, V. Ferragut, B. Juan, A. X. Roig-Sagués, B. Guamis

26. Processing of Meat Products Utilizing High Pressure
Anna Jofré, Xavier Serra

27. Pressure Effects on Seafoods
Gipsy Tabilo-Munizaga, Santiago Aubourg, Mario Pérez-Won

28. Egg-Based Product Development for High-Pressure Processes at Low and High Temperature
Pablo Juliano

Part VII. Regulatory and Consumer Acceptance

29. Pressure-Assisted Thermal Sterilization Validation
Cynthia M. Stewart, C. Patrick Dunne, Larry Keener

30. EU Regulatory Approach to High-Pressure Processing
Aneta Kurowska, Anna Szajkowska, Bernd Meulen

31. Consumer Acceptance of High-Pressure Processed Products: American Perspective
Christine M. Bruhn

Nyckelord: Chemistry, Food Science