Handbook of Research on Food Processing and Preservation Technologies

Volume 2: Nonthermal Food Preservation and Novel Processing Strategies
1. Auflage 2021
ISBN: 978-1-77463-003-7
Verlag: Taylor & Francis Ltd (Sales)

Buch, Englisch, 324 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 630 g

Reihe: Innovations in Agricultural & Biological Engineering

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.

Autoren/Hrsg.

Birwal, Preeti

Goyal, Megh R

Sharma, Monika

Fachgebiete

• Naturwissenschaften Biowissenschaften Biowissenschaften
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

PART I: Novel Nonthermal Food Processing Technologies 1. High-Pressure Processing and Preservation of Foods 2. Ultrasonication of Foods 3. Microwave Vacuum Dehydration Technology in Food Processing 4. Thermoelectric Refrigeration Technology for Preservation of Fruits and Vegetables 5. Electrospinnability of Food-Grade Biopolymers PART II: Advances in Food Processing and Preservation Techniques 6. Technologies for Shelf-Life Enhancement of Herbs and Leafy Vegetables 7. Advanced Methods of Encapsulation 8. Ozonation: Potential Applications in Oilseed Storage 9. Role of Vacuum Technology in Food Preservation PART III: Food Processing Techniques for Product Formulation 10. Advanced Encapsulation Methodologies for Herbal Food Products 11. Encapsulation of Probiotics by Electrospinning 12. Design and Applications of Mechanical Expellers in Dairy, Food, and Agricultural Processing

Über Autor(innen)

Preeti Birwal