Table Of ContentImproving Food
Quality Novel
with
Food Processing
Technologies
Improving Food
Quality Novel
with
Food Processing
Technologies
E D I T E D B Y
Özlem Tokuşoğlu • Barry G. Swanson
Boca Raton London New York
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Version Date: 20141002
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To my mother, Özden Tokuşoğlu, a retired teacher and to my
father, Armağan Tokuşoğlu, a retired senior colonel, for their
great emotional support and cordial encouragements.
Özlem Tokuşoğlu
Contents
Editors .......................................................................................................................xi
Contributors ...........................................................................................................xiii
Part I Introduction
Chapter 1 Introduction to Improving Food Quality by Novel Food Processing ......3
Özlem Tokus¸og˘lu and Barry G. Swanson
Part II Improving Food Quality with High-
Pressure Processing
Chapter 2 High-Pressure Processing of Bioactive Components of Foods ..........11
Özlem Tokus¸og˘lu
Chapter 3 High-Pressure Processing for Improved Dairy Food Quality............33
Özlem Tokus¸og˘lu, Barry G. Swanson, and
Gustavo V. Barbosa-Cánovas
Chapter 4 Improving Quality of Agrofood Products by High-Pressure
Processing ..........................................................................................63
Shigeaki Ueno
Chapter 5 High-Pressure Processing for Freshness, Shelf-Life Quality
of Meat Products and Value-Added Meat Products ...........................85
Özlem Tokus¸og˘lu and Halil Vural
Chapter 6 Quality of High-Pressure Processed Pastes and Purees ..................111
Om Prakash Chauhan, L.E. Unni, and Stefan Toepfl
Chapter 7 Fruit Juice Quality Enhancement by High-Pressure Technology ....133
Özlem Tokus¸og˘lu, Barry G. Swanson, and Gustavo V.
Barbosa-Cánovas
vii
viii Contents
Chapter 8 Mild High-Pressure Treatments as an Alternative to
Conventional Thermal Blanching: A Case Study on Pepper Fruits......155
Sónia Marília Castro, Jorge Alexandre Saraiva, and Ivonne
Delgadillo
Chapter 9 High-Pressure Processing for Improving Digestibility of
Cooked Sorghum Protein .................................................................183
Jorge Alexandre Saraiva, Ivonne Delgadillo, Alexandre Nunes,
and Ana Isabel Loureiro Correia
Chapter 10 Modeling and Simulating of the High Hydrostatic Pressure
Inactivation of Microorganisms in Foods ........................................195
Sencer Buzrul
Chapter 11 Phytochemical Quality, Microbial Stability, and Bioactive
Profiles of Berry-Type Fruits, Grape, and Grape By-Products
with High-Pressure Processing ........................................................215
Özlem Tokus¸og˘lu, Barry G. Swanson, and Gustavo V.
Barbosa-Cánovas
Chapter 12 Improving Quality and Shelf-Life of Table Eggs and Olives
by High-Pressure Processing ...........................................................251
Özlem Tokus¸og˘lu and Gustavo V. Barbosa-Cánovas
Chapter 13 Applications of High Pressure as a Nonthermal Fermentation
Control Technique ............................................................................299
Toru Shigematsu
Chapter 14 Food Allergies: High-Pressure Processing Effects on Food
Allergens and Allergenicity .............................................................319
Özlem Tokus¸og˘lu and Faruk T. Bozog˘lu
Part III I mproving Food Quality with Pulsed
Electric Field technologies
Chapter 15 Effects of Pulsed Electric Field Processing on Microbial
Quality, Enzymatic, and Physical Properties of Milk ......................343
Kambiz Shamsi
Contents ix
Chapter 16 Modification of Cheese Quality Using Pulsed Electric Fields .........365
L. Juan Yu, Malek Amiali, and Michael O. Ngadi
Chapter 17 Quality, Safety, and Shelf-Life Improvement in Fruit Juices by
Pulsed Electric Fields .......................................................................385
Özlem Tokus¸og˘lu, Isabella Odriozola-Serrano,
and Olga Martín-Belloso
Chapter 18 Improving Liquid Egg Quality by Pulsed Electrical Field
Processing ........................................................................................413
Özlem Tokus¸og˘lu, Gustavo V. Barbosa-Cánovas, and Howard
Q. Zhang
Chapter 19 PEF Systems for Industrial Food Processing and Related
Applications ......................................................................................427
Michael A. Kempkes and Özlem Tokus¸og˘lu
Index ......................................................................................................................455
