(PDF) Innovative Technologies for Food Preservation by Francisco J. Barba

This is the PDF eBook version for Innovative Technologies for Food Preservation – Inactivation of Spoilage and Pathogenic Microorganisms by Francisco J. Barba, Anderson de Souza Sant’Ana, Vibeke Orlien, Mohamed Koubaa

Table of Contents

PART A: Introduction 1. Conventional technologies 2. Main groups of microorganisms of relevance for food safety and stability 3. Spoilage non-spore forming bacteria 4. Spoilage spore forming bacteria 5. Pathogenic non-spore forming bacteria

PART B: Microbial inactivation after innovative processing of the main groups of microorganism of relevance for food safety and stability 1. Mechanisms of microbial inactivation by emerging technologies 2. Effects on innovative processing technologies on microbial targets based on food categories: differences between traditional methods of food preservation and emerging technologies 3. Designing, modelling and optimizing processes to ensure microbial safety and stability through emerging technologies

PART C: Consumer’s, technological, environmental and regulatory aspects of application of emerging technologies for food preservation 7. Consumer acceptance and marketing of foods processed through emerging technologies 8. Environmental footprint of emerging technologies, regulatory and legislative issues 9. Technological hurdles and research pathways on emerging technologies for food preservation