Description
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.
Table of Contents
PART I: Novel Nonthermal Food Processing Technologies
1. High-Pressure Processing and Preservation of Foods
Robina Rai, Swastika Das, and Shyam Kumar Singh
2. Ultrasonication of Foods
Brindha Deivendran, Madhumitha Maran, and S. Subhashini
3. Microwave Vacuum Dehydration Technology in Food Processing
Ronit Mandal and Anubhav Pratap Singh
4. Thermoelectric Refrigeration Technology for Preservation of Fruits and Vegetables
Prasad Chavan, Gagandeep Kaur, and Mohammed Shafiq Alam
5. 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
PART II: Advances in Food Processing and Preservation Techniques
6. 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
7. Advanced Methods of Encapsulation
Priyanka Kundu and Prerna Gupta
8. Ozonation: Potential Applications in Oilseed Storage
Gurjeet Kaur, Gagandeep Kaur Sidhu, Jashandeep Singh, and Preeti Birwal
9. Role of Vacuum Technology in Food Preservation
Aswin S. Warrier
PART III: Food Processing Techniques for Product Formulation
10. Advanced Encapsulation Methodologies for Herbal Food Products
Sadhna Mishra, Arvind Kumar, Shikha Pandhi, and Dinesh Chandra Rai
11. Encapsulation of Probiotics by Electrospinning
Aditya P. Sukumar, P. Devikrishna, F. Magdaline Eljeeva Emerald, Heartwin A. Pushpadass, and B. Surendra Nath
12. Design and Applications of Mechanical Expellers in Dairy, Food, and Agricultural Processing
Rajasekhar Tellabati and Rekha Ravindra Menon
