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Full Description
Consumers worldwide are becoming increasingly aware of the significant impacts of food quality, nutrition, and food habits on their health. Demands for fresh, minimally processed foods, foods subjected to less severe preservation and processing, and for foods with no synthetic chemical preservatives are expanding rapidly. Food businesses worldwide are innovating advanced processing and preservation technologies, including natural, bioactive preservatives to fulfill these emerging consumers' demands.
Emerging Technologies in Food Preservation discusses the innovations and advancements in food processing and preservation that have emerged over the last two decades of the 21st century. Various experts in the field examine different innovative food processing and preservation technologies, including non-thermal and minimal processing technologies, particularly those that have least destructive impact on micronutrients.
Key Features:
Describes the hurdles and challenges in commercialization of these novel processing technologies, including their legal ramifications on food regulations and legislations.
Provides detail accounts of application of each of the novel food preservation principles, as they are applied in commercial food processing / food manufacturing lines worldwide.
Features a complete account on recent developments and advancements in food preservation and processing technologies, including natural and biopreservatives
Mindful of the increasing interest in alternatives to traditional thermal processing of foods and beverages, this book is a valuable reference for students, scholars, researchers, scientists, food entrepreneurs, as well as technical professionals working in food industries and associated businesses.
Contents
Preface. Editors. List of Contributors. Natural Food Preservatives. Food Preservation by High Hydrostatic Pressure. Cold Plasma for Food Preservation. Ultrasound Technology for Food Preservation. Food Preservation by Dense Phase Carbon Dioxide. Food Preservation by Ozonation. Food Preservation Using Ultraviolet Light. Preservation of Food by Gamma-Irradiation Technology. Food Preservation by Ohmic Heating. Food Preservation by Microwave Heating. Infrared Heating for Food Preservation. Food Preservation by Coating Technology: Nanotechnology Approach. Index. Nanotechnology in Innovative Food Preservation and Packaging. Laws and Regulations for Emerging Food-Processing Technologies. Index.
