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Description
This new volume explores emerging and advanced techniques in the food processing sector. Novel food processing methods such as ultrasound processing, microwave heating, advanced drying methods, and nonthermal technologies are discussed in detail. The volume also covers the application of irradiation and encapsulation methods, microbial valorizing, and other novel food processing and preservation methods. Mathematical modeling concepts and case studies are also included to illustrate applications of modeling techniques in food processing. The volume promotes the understanding of the thermodynamics of food polymers, structural design principles, structural hierarchy, and the steps involved in food structuring and structure measurement techniques.
Table of Contents
Part I: Novel Methods for Foods Processing and Preservation
1. Ultrasound Processing of Foods and Food Products
Deepika Kohli, Mahipal S. Tomar, and Rishi Richa
2. Microwave Heating of Food Products
Gazia Nasir, Sadaf Zaidi, and Farhana M. Allai
3. Potential of Non-Thermal Technologies in the Food Industry
R. Kaavya, R. Pandiselvam, Sergio I. Martinez-Monteagudo, Anjineyulu Kothakota, N. U. Sruthi, and Kali Ram
4. Thermo-Physical and Physicochemical Technologies for Drying of Food Products
Namrata A. Giri, T. Krishnakumar, G. Jeevarathinam, and M. S. Sajeev
5. Irradiation of Foods and Food Products
Pavani Pavuluri, S. Subhashini, and S. Niveadhitha
Part II: Alternate Methods in Food Processing
6. Mathematical Modelling in Food Processing
Sagar V. Gokhale, Jyoti S. Gokhale, and Smita S. Lele
7. Structural Design of Foods Based on Laws of Physics
Palak Mahajan, Shubham Saraswat, and Manab B. Bera
8. Applications of Biotechnological Approaches in the Food Industry: Review
Sreejit Valiathan and Preetha Radhakrishnan
9. Valorization of Agro-Industrial Wastes Using Fermentation Technology
Mandira Kapri, Prem P. Srivastav, and Satyawati Sharma
Part III: Nutraceuticals and Encapsulation Methods in the Food Industry
10. Prospects of Citrus as a Nutraceutical Food
Upasana Deb and Sheena Haorongbam
11. Potential of Functional Lipids: Production, Properties and Applications
Ankita Kataria, Bobade Hanuman, and Rajan Sharma
12. Encapsulation Technologies in the Food Industry
Nadira Anjum, Insha Zahoor, Meenakshi Trilokia, and Anju Bhat
13. Technical Characteristics for Encapsulation in the Food Industry
Carolina E. Demaman Oro, Marcelo L. Mignoni, Giovani L. Zabot, Geciane T. Backes, Rogério M. Dallago, and Marcus V. Tres
