Handbook of research on food processing and preservation technologies. (2021)

• Record Type: Book
• Further Information: Note: Edited by Megh R. Goyal, Preeti Birwal, Monika Sharma.
• Editors: Goyal, Megh R; Birwal, Preeti; (Food scientist), Sharma, Monika
• Contents: VOLUME 1: NONTHERMAL AND INNOVATIVE FOOD PROCESSING METHODS; PART I: EMERGING NONTHERMAL APPROACHES IN FOOD SCIENCE AND ENGINEERING 1. High-Pressure Processing: Potential Applications for Foods K. Gomathy, R. Pandiselvam, Anjineyulu Kothakota, and S. V. Ramesh 2. Ultraviolet Light Technology: Applications for Fresh Produce Gozde Oguz Korkut and Gurbuz Gunes 3. Microwave-Assisted Extraction (MAE) Technology: Potential for Extraction of Food Components Faizan Ahmad, Sadaf Zaidi, and Z. R. A. A. Azad 4. High-Pressure Assisted Freezing of Foods Pavan Manjunath Gundu, Preeti Birwal, Chaitradeepa G. Mestri, and Gunjal Mahendra Vishram 5. Microencapsulation Technology: Potential in Formulations of Probiotic Foods Meenatai G. Kamble, Ajay Chinchkar, and Anurag Singh PART II: PROSPECTS OF INNOVATIVE FOOD PRESERVATION STRATEGIES 6. Dense Phase Carbon Dioxide (DPCD)-Aided Preservation of Foods Lavanya Devraj, Mohan G. Naik, Nikitha Modupalli, Suka Thangaraju, and Venkatachalapathy Natarajan 7. Ionic Liquids: Applications in Food Science and Food Processing Carolina Elisa Demaman Oro, Victor De Aguiar Pedott, Marcelo Luis Mignoni, Rogério Marcos Dallago, Marcus Vinícius Tres, and Giovani Leone Zabot 8. Application of Ozone in the Food Industry: Recent Advances and Prospects Ravi Pandiselvam, Nukasani Sagarika, Yarrakula Srinivas, Anjineyulu Kothakota, Kamalakkannan Gomathy, and Kaliramesh Siliveru 9. Advances in Osmotic Dehydration Barinderjeet Singh Toor, Harinderjeet Kaur Bhullar, and Amarjeet Kaur VOLUME 2: NONTHERMAL FOOD PRESERVATION AND NOVEL PROCESSING STRATEGIES ; ; 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 VOLUME 3: COMPUTER-AIDED FOOD PROCESSING AND QUALITY EVALUATION TECHNIQUES PART I: VIRTUALIZATION AND COMPUTER-AIDED APPROACHES IN FOOD PROCESSING 1. Radio Frequency Identification (RFID): Basic Principles and Applications in the Food Industry Varsha Kanojia, Swati Kapoor, and Gagandeep Kaur Sidhu 2. Applications of Radio Frequency Heating Technology in Food Processing R. Pandiselvam, V. Prithviraj, and Anjineyulu Kothakota 3. Potential Use of Robotics in the Food Industry Ajay Chinchkar, Meenatai G. Kamble, and Anurag Singh 4. Three-Dimensional Printing of Food Products: Printing Techniques, Novel Applications, and Printable Food Materials Leena Kumari, Monika Sharma, and Neelam Upadhyay PART II: SENSOR-BASED EVALUATION METHODS FOR FOOD QUALITY 5. Role of Artificial Intelligence for Quality Evaluation of Food Products Amit Kumar Juneja, V. K. Ammu, and Dharinkumar Bharatkumar Jayswal 6. Advances in Color Measurement of Food Products Prashant Saurabh Minz, Charanjiv Singh Saini, Ashish Kumar Singh, and Chitranayak Sinha 7. Terahertz Spectroscopy Imaging Technique: Non-Destructive Tool for Evaluation of Quality and Safety of Food Products Amreena Jan, R. Pandiselvam, Anjineyulu Kothakota, N. U. Sruthi, and S. V. Ramesh 8. Food Labeling as a Marketing and Quality Assurance (QA) Tool Samreen Siddiqui, Rashi Khatri, and G. Nagamaniammai 9. Detection of Pesticides in Fruits and Vegetables: Principles and Methods Krishna Gopalakrishnan, Rohit Kumar, Rajasree Ranjit, Arun Sharma, and Pramod K. Prabhakar PART III: MATHEMATICAL SIMULATION OF FOOD PROPERTIES FOR QUALITY CONTROL 10. Mathematical Analysis of Moisture Sorption in Food Products Naveen Jose, Menon Rekha Ravindra, and Gajanan P. Deshmukh 11. Numerical Methods and Modeling Techniques in Food Processing R. Pandiselvam, V. Prithviraj, Anjineyulu Kothakota, Anu Suprabha Raj, Manoj Kumar Pulivarthi, and Kaliramesh Siliveru 12. Energy Storage Using Phase Change Materials: Principles, Methods, Numerical Simulations, and Applications in Food Processing Ravi Prakash and Menon Rekha Ravindra 13. Dielectric Properties of Animal Source Foods (ASF) and Applications for Quality Evaluation Rajasree Ranjit, Arun Sharma, Pramod K. Prabhakar, and Neela Emanuel VOLUME 4: DESIGN AND DEVELOPMENT OF SPECIFIC FOODS, PACKAGING SYSTEMS, AND FOOD SAFETY 1. Design of Specific Foods Favorable for Gut Microflora Robin Alvin Wilson 2. Human Gut Microbiota: Designer Diet and Review of Techniques for Identification of Microflora Akhlash Pratap Singh 3. Composite Probiotic Dairy Products: Concepts and Design with a Focus on Millets Shubham Kumar and Monika Sharma 4. Encapsulation Technology for Development of Specific Foods Pavuluri Pavani, S. Subhashini, S. Niveadhitha, and Challagali Gowtami Apurva 5. Recent Trends in Edible and Alternative Food Packaging Technologies Ajay Yadav, Samlesh Kumari, and Dibyakanta Seth 6. Recent Advancements in Edible and Biodegradable Food Packaging Gargi Ghoshal 7. Potential of Ozonation in Surface Modification of Food Packaging Polymers R. Pandiselvam, B. L. Dinesha, Anjineyulu Kothakota, S. V. Ramesh, B. Kamalapreetha, and T. Rohit 8. Characterization, Applications, and Safety Aspects of Nanomaterials in the Food and Dairy Industries Anu Kumari, Prachi Wasnik, Saurabh Shankar Patel, and Sandeep Kumar 9. Toxic Effects of Tinplate Corrosion and Mitigation Measures in Canned Foods Shubhra Pareek, Deepti Jain, and Debasis Behera VOLUME 5: EMERGING TECHNIQUES FOR FOOD PROCESSING, QUALITY, AND SAFETY ASSURANCE 1. Low Temperature Based Ultrasonic Drying of Foods Pavan M. Gundu, Preeti Birwal, Chaitradeepa G. Mestri, and Abila Krishna 2. Hypobaric Processing of Food Sharanabasava Kumbar a
• Edition: 1st
• Publisher Details: Toronto : Apple Academic Press
• Publication Date: 2021
• Extent: 1 online resource, illustrations (black and white, and colour)
• Subjects: 664.028; Food industry and trade -- Technological innovations; Food -- Preservation; Food -- Safety measures
• Languages: English
• ISBNs: 9781000405125; 9781000405118; 9781003184812
• Related ISBNs: 9781774630365
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.