Emerging Technologies in Food Preservation

著者名：Kumar, Santosh (EDT)/Mukherjee, Avik (EDT)/Mitra, Atanu (EDT)/Halder, Dipankar (EDT)

CRC Press（2023/03/14発売）

• 言語：ENG
• ISBN：9780367675158
• eISBN：9781000824926

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 21^st 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.

Table of Contents

Preface

Editors

List of Contributors

1. Natural Food Preservatives

Jayeeta Bardhan Dasgupta, L Susmita Devi, Sucheta Jha, Avik Mukherjee, Santosh Kumar, Dipankar Halder, and Atanu Mitra

2. Food Preservation by High Hydrostatic Pressure

Barjinder Pal Kaur, Rahul Kumar Rout, and P Srinivasa Rao

3. Cold Plasma for Food Preservation

Uday S. Annapure and Rohit Thirumdas

4. Ultrasound Technology for Food Preservation

Thota Niranjan, Rifna E J, Salman Hashmi, and Madhuresh Dwivedi

5. Food Preservation by Dense Phase Carbon Dioxide

Gurbuz Gunes

6. Food Preservation by Ozonation

Maithili Adhikary, Raunak Banerjee, Surabhi Chaudhuri, and Anindya Chanda

7. Food Preservation Using Ultraviolet Light

Monica Jaiswal, Mwchangti Debbarma, Hilal A Makroo, Tatiana Koutchma, and Brijesh Srivastava

8. Preservation of Food by Gamma-Irradiation Technology

Poulami Sarkar, Dipshikha Tamili, Subhasis Bhattacharya, and Paramita Bhattacharjee Chakraborti

9. Food Preservation by Ohmic Heating

Abhijit Chatterjee and Uttara Mahapatra

10. Food Preservation by Microwave Heating

Debasmita Dutta and Debjani Dutta

11. Infrared Heating for Food Preservation

Sukumar Debnath and H. Umesh Hebbar

12. Food Preservation by Coating Technology: Nanotechnology Approach

Madhu Kamle, Purnamsree Gogoi, Dipendra Kumar Mahato, Akansha Gupta, and Pradeep Kumar

13. Nanotechnology in Innovative Food Preservation and Packaging

Jayita Bandyopadhyay and Suprakas Sinha Ray

14. Laws and Regulations for Emerging Food-Processing Technologies

Pradip Chakraborty, Avik Mukherjee, and Santosh Kumar

Index