Gustavo V. Barbosa-Cánovas, Grahame W. Gould

• Emerging Technologies in Food Preservation and Processing in the Last 40 Years. Process Aspects of the High Pressure Treatment of Food Systems. Modeling Water Absorption and Cooking Times of Black Beans Treated with High Hydrostatic Pressure. High Hydrostatic Pressure Inactivation of Selected Pectolytic Enzymes. Viscoelastic Properties of Egg Gels Formed with High Hydrostatic Pressure. Browning of Apple Slices Treated with High Hydrostatic Pressure. Evolution of Polyphenoloxidase (PPO) Activity in Apple Slices Treated with High Hydrostatic Pressure. The Role of Pressure and Time on the Asymptotic Modulus of Alaska Pollock and Pacific Whiting Surimi Gels. The Influence of Temperature on Functional Properties of High Hydrostatic Pressure Surimi Gels. Minimally Processed Fruits Using Hurdle Technology. Minimal Processing of Foods with Thermal Methods. Blanching of Fruits and Vegetables Using Microwaves. Modeling and Simulating Microbial Survival in Foods Subjected to a Combination of Preservation Methods. Textural and Structural Changes in Apples Processed by Combined Methods. Packaging and Shelf Life Study of Apple Slices Preserved by Combined Methods Technology. Browning of Apple Slices Treated with Polysaccharide Films. Effect of Polysaccharide Film on Ethylene Production and Enzymatic Browning of Apple Slices. Quality Changes During Refrigerated Storage of Packaged Apple Slices Treated with Polysaccharide Films.

Gustavo V. Barbosa-Cánovas, Grahame W. Gould

• Emerging Technologies in Food Preservation and Processing in the Last 40 Years. Process Aspects of the High Pressure Treatment of Food Systems. Modeling Water Absorption and Cooking Times of Black Beans Treated with High Hydrostatic Pressure. High Hydrostatic Pressure Inactivation of Selected Pectolytic Enzymes. Viscoelastic Properties of Egg Gels Formed with High Hydrostatic Pressure. Browning of Apple Slices Treated with High Hydrostatic Pressure. Evolution of Polyphenoloxidase (PPO) Activity in Apple Slices Treated with High Hydrostatic Pressure. The Role of Pressure and Time on the Asymptotic Modulus of Alaska Pollock and Pacific Whiting Surimi Gels. The Influence of Temperature on Functional Properties of High Hydrostatic Pressure Surimi Gels. Minimally Processed Fruits Using Hurdle Technology. Minimal Processing of Foods with Thermal Methods. Blanching of Fruits and Vegetables Using Microwaves. Modeling and Simulating Microbial Survival in Foods Subjected to a Combination of Preservation Methods. Textural and Structural Changes in Apples Processed by Combined Methods. Packaging and Shelf Life Study of Apple Slices Preserved by Combined Methods Technology. Browning of Apple Slices Treated with Polysaccharide Films. Effect of Polysaccharide Film on Ethylene Production and Enzymatic Browning of Apple Slices. Quality Changes During Refrigerated Storage of Packaged Apple Slices Treated with Polysaccharide Films.