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Full Description
This new volume presents new studies and research cases on advanced technologies for food processing and preservation to maintain and improve food quality, extend shelf-life, and provide new solutions to food processing challenges.
The volume discusses cold plasma and ultrasound processing of foods, introducing new food processing technologies and applications. It also elaborates on microwave processing of foods, describing applications, potential and intermittent microwave drying of fruits. Other new research focusses on high-pressure processing, electrospinning technology in foods, encapsulation techniques, impact of freezing and thawing processes on textural properties of food products, 3D printing of foods, enzyme-linked immunosorbent assay (ELISA) in food authentication, and state-of-the-art applications of nanotechnology in food processing.
Contents
PART I: COLD PLASMA AND ULTRASOUND PROCESSING OF FOODS 1. Introduction to Food Processing Technologies 2. Applications of Cold Plasma Technology in the Food Industry 3. Applications of Cold Plasma Technology in Food Processing 4. Potential of Plasma Engineering for Decontamination in the Food Industry 5. Impact of Cold Plasma on Physical Surface Modifications of Foods and Food Products 6. Ultrasound Processing of Foods and Food Products: An Overview 7. Potential of Ultrasound Technology in Nutraceuticals and Pharmaceuticals 8. Principles of Ultrasonication Processing in the Food Industry 9. Potential of Thermosonication Processing in the Food Industry 10. Role of Ultrasound-Assisted Mechanical Shear Force in Preservation of Foods PART II: MICROWAVE PROCESSING OF FOODS 11. Applications of Microwave Technology in Food Processing 12. Potential of Microwave Heating in Food Processing 13. Intermittent Microwave Drying of Strawberry Fruits PART III: RESEARCH ADVANCES IN PROCESSING OF FOODS 14. High-Pressure Processing of Foods and Food Products: An Overview 15. Applications of Electrospinning Technology in Foods: An Overview 16. Encapsulation Techniques and Their Applications in the Food Industry 17. Impact of Freezing and Thawing Processes on Textural Properties of Food Products 18. 3-D Printing of Foods: Concepts, Applications, and Prospects 19. Potential of Enzyme-Linked Immunosorbent Assay (ELISA) for Food Authentication 20. Applications of Nanotechnology in Food Processing
