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Full Description
Various processes are required to preserve and extend the shelf-life of food, many of which cause detrimental effects on the color and appearance of food. Alternative methods for the thermal processing of food are gaining importance day by day due to increased consumer demand for minimally processed fresh-like food products with high sensory, appearance, and nutritional qualities. This new book provides an informative overview of non-thermal food processing technologies that can preserve food color and appearance.
The book offers comprehensive coverage of the application of emerging technologies on the color profile of different food products, such as fruits, vegetables, beverages, dairy products, and meat. It discusses the influence and impact of emerging technologies on the color and appearance of foods and beverages, along with their challenges and prospects.
The food processing technologies discussed include cold plasma, ultrasound, microwave processing, ozone processing, ohmic heating, pulsed light, UV irradiation, pulsed electric field, high-pressure processing, vacuum frying, and others.
This book, Non-Thermal Food Processing Technologies: Impact on Color Profile, offers an important context on applying emerging food processing technologies to solve food safety issues and enhance shelf-life extension while paying attention to food appearance. It is an excellent resource for food engineers and technologists, processors, nutritionists, and food industry professionals for exploring new non-thermal techniques.
Contents
1. Food Pigments and Color Measurement Techniques 2. Impact of High-Pressure Processing on Food Colors 3. Application of Ultrasound and Its Impact on Color 4. Impact of Microwave Processing on Food Color 5. Effect of Ozone Processing Parameters on Color Profile of Food 6. Cold Plasma Processing and Its Impact on Color Profile of Food Products 7. Effect of Ohmic Heating on Color Profile of Liquid Food 8. Impact of UV Irradiation on the Color Profile of Food 9. Pulsed Electric Fields Technology and Applications in Foods: Effect on Color Parameters 10. Effect of Light Emitting Diode (LED) Treatment on the Color of Food Products 11. Impact of Vacuum Frying on the Color Properties of Fried Snacks 12. Effect of Extrusion Processing Parameters on the Color Properties of Extrudates 13. Non-Thermal Techniques in the Food Industry: Safety and Regulatory Aspects
