Novel and Alternative Methods in Food Processing

图书简介

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.

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. Techni

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Novel and Alternative Methods in Food Processing（Innovations in Agricultural ） 食品加工的新方法与替代方法：生物技术、物理化学与数学方法 食品科学技术基础学科

Novel and Alternative Methods in Food Processing（Innovations in Agricultural ）

食品加工的新方法与替代方法：生物技术、物理化学与数学方法
食品科学技术基础学科