Chapter 1. Introduction
Chapter 2. Assessment of food quality using profiling techniques: Pros and cons aspects
Chapter 3. Handling the data generated by profiling techniques for evaluation the food quality
Chapter 4. High pressure processing
4.1. Introduction
4.2. Advantageous and challenges of using high pressure processing on food quality
4.2.1. Nutritional properties
4.2.1.1. Fruits and vegetables
4.2.1.2. Meat products
4.2.1.3. Dairy products
4.2.2. Textural properties
4.2.2.1. Fruits and vegetables
4.2.2.2. Meat products
4.2.2.3. Dairy products
4.2.3. Sensorial properties 4.2.3.1. Fruits and vegetables
4.2.3.2. Meat products
4.2.3.3. Dairy products
4.3. Conclusions
Chapter 5. Pulsed electric fields
5.1. Introduction
5.2. Advantageous and challenges of using pulsed electric fields on food quality
5.2.1. Nutritional properties
5.2.1.1. Fruits and vegetables
5.2.1.2. Meat products
5.2.1.3. Dairy products
5.2.2. Textural properties
5.2.2.1. Fruits and vegetables 5.2.2.2. Meat products
5.2.2.3. Dairy products
5.2.3. Sensorial properties
5.2.3.1. Fruits and vegetables
5.2.3.2. Meat products
5.2.3.3. Dairy products
5.3. Conclusions
Chapter 6. Ultraviolet
6.1. Introduction
6.2. Advantageous and challenges of using ultraviolet on food quality
6.2.1. Nutritional properties
6.2.1.1. Fruits and vegetables
6.2.1.2. Meat products
6.2.1.3. Dairy products 6.2.2. Textural properties
6.2.2.1. Fruits and vegetables
6.2.2.2. Meat products
6.2.2.3. Dairy products
6.2.3. Sensorial properties
6.2.3.1. Fruits and vegetables
6.2.3.2. Meat products
6.2.3.3. Dairy products
6.3. Conclusions
Chapter 7. Pulsed light
7.1. Introduction
7.2. Advantageous and challenges of using pulsed light on food quality
7.2.1. Nutritional properties
7.2.1.1. Fruits and vegetables 7.2.1.2. Meat products
7.2.1.3. Dairy products
7.2.2. Textural properties
7.2.2.1. Fruits and vegetables
7.2.2.2. Meat products
7.2.2.3. Dairy products
7.2.3. Sensorial properties
7.2.3.1. Fruits and vegetables
7.2.3.2. Meat products
7.2.3.3. Dairy products
7.3. Conclusions
Chapter 8. Irradiation
8.1. Introduction
8.2. Advantageous and challenges of using pulsed light on food quality 8.2.1. Nutritional properties
8.2.1.1. Fruits and vegetables
8.2.1.2. Meat products
8.2.1.3. Dairy products
8.2.2. Textural properties
8.2.2.1. Fruits and vegetables
8.2.2.2. Meat products 8.2.2.3. Dairy products
8.2.3. Sensorial properties
8.2.3.1. Fruits and vegetables
8.2.3.2. Meat products
8.2.3.3. Dairy products
8.3. Conclusions
Chapter 9. Ultrasounds
9.1. Introduction
9.2. Advantageous and challenges of using pulsed light on food quality
9.2.1. Nutritional properties
9.2.1.1. Fruits and vegetables
9.2.1.2. Meat products
9.
About the Author:
Shahin Roohinejad is a Research Scientist at Tillamook County Creamery Association, Oregon, USA. Previously, he was a Postdoctoral Research Associate at the Department of Food Science and Nutrition, University of Minnesota, St. Paul, USA.
Mohamed Koubaa is an Assistant Professor in the process and chemical engineering at the Graduate School of Organic and Mineral Chemistry (Ecole Supérieure de Chimie Organique et Minérale) in Compiègne (France).
Ralf Greiner is a Professor in the Department of Food Technology and Bioprocess Engineering at the Max Rubner-Institut, Federal Research Institute of Nutrition and Food in Karlsruhe, Germany.
Kumar Mallikarjunan is a Professor in the Department of Food Science and Nutrition, University of Minnesota, St. Paul, USA.
