Handbook of Research on Food Processing and Preservation Technologies. Volume 2, Nonthermal Food Preservation and Novel Processing Strategies / edited by Preeti Birwal, Megh R. Goyal, Monika Sharma.

Format:

Book

Contributor:

Birwal, Preeti, editor.

Goyal, Megh R., editor.

Sharma, Monika, editor.

Language:

English

Subjects (All):

Food industry and trade--Technological innovations.

Food industry and trade.

Physical Description:

1 online resource (324 pages)

Edition:

1st ed.

Other Title:

Handbook of Research on Food Processing and Preservation Technologies

Place of Publication:

New York : Apple Academic Press, Incorporated, 2021.

Summary:

"In this volume, several new food processing and preservation technologies have been investigated by researchers that have the potential to increase shelf life and preserve the quality of foods. This handbook introduces some emerging techniques in the food processing sector, focusing on nonthermal techniques such as high-pressure processing, ultrasonication of foods, microwave vacuum dehydration, thermoelectric refrigeration technology, advanced methods of encapsulation, ozonation, electrospinning, and mechanical expellers for dairy, food, and agricultural processing. These all have a wide range of application. The volume includes studies that show the successful application of these new technologies on a large number of juices, cheeses, yogurts, soups, egg whites and eggs, vegetable slices, purees, and milk, and the extraction, drying enhancement, and modification of enzymes are reported. This volume, part of the multi-volume Handbook of Research on Food Processing and Preservation Technologies will have tremendous application in different areas of the food industry, including food processing, preservation, safety, and quality evaluation. Other volumes of this handbook cover a wide of other emerging technologies. Handbook of Research on Food Processing and Preservation Technologies, Volume 2: Nonthermal Food Preservation and Novel Processing Strategies is an excellent reference resource for researchers, scientists, faculty and students, growers, traders, processors, industries, and others for looking for new nonthermal approaches for food processing and preservation"-- Provided by publisher.

Contents:

High-Pressure Processing and Preservation of Foods / Robina Rai, Swastika Das, and Shyam Kumar Singh

Ultrasonication of Foods / Brindha Deivendran, Madhumitha Maran, and S. Subhashini

Microwave Vacuum Dehydration Technology in Food Processing / Ronit Mandal and Anubhav Pratap Singh

Thermoelectric Refrigeration Technology for Preservation of Fruits and Vegetables / Prasad Chavan, Gagandeep Kaur Sidhu, and Mohammed Shafiq Alam

Electrospinnability of Food-Grade Biopolymers / B. G. Seethu, R. Devaraju, B. Rajunaik, F. Magdaline Eljeeva Emerald, Heartwin A. Pushpadass, B. Surendra Nath, and Laxmana N. Naik

Technologies for Shelf-Life Enhancement of Herbs and Leafy Vegetables / R. S. Gaudham, Rohit Kumar, Rajasree Ranjit, Arun Sharma, Pramod K. Prabhakar, and Neela Emanuel

Advanced Methods of Encapsulation / Priyanka Kundu and Prerna Gupta

Ozonation: Potential Applications in Oilseeds Storage / Gurjeet Kaur, Gagandeep Kaur Sidhu, Jashandeep Singh, and Preeti Birwal

Role of Vacuum Technology in Food Preservation / Aswin S. Warrier

Advanced Encapsulation Methodologies for Herbal Food Products / Sadhna Mishra, Arvind Kumar, Shikha Pandhi, and Dinesh Chandra Rai

Encapsulation of Probiotics by Electrospinning / Aditya P. Sukumar, P. Devikrishna, F. Magdaline Eljeeva Emerald, Heartwin A. Pushpadass, and B. Surendra Nath

Design and Applications of Mechanical Expellers in Dairy, Food, and Agricultural Processing / Rajasekhar Tellabati and Rekha Ravindra Menon.

Notes:

Description based on: online resource; title from PDF information screen (Apple Academic Press, Incorporated, viewed January 31, 2023).

ISBN:

1-00-316129-4

1-003-16129-4

1-000-36962-5

9781003161295

OCLC:

1252738496