Advanced Research Methods in Food Processing Technologies
Technology for Sustainable Food Production
Series: Innovations in Agricultural & Biological Engineering;
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Product details:
- Edition number 1
- Publisher Apple Academic Press
- Date of Publication 6 February 2024
- ISBN 9781774913482
- Binding Hardback
- No. of pages472 pages
- Size 234x156 mm
- Weight 453 g
- Language English
- Illustrations 38 Illustrations, black & white; 12 Illustrations, color 685
Categories
Short description:
Presents new research on advanced technologies for food processing, discussing cold plasma, ultrasound processing, thermosonication, microwave processing, high-pressure processing, electrospinning technology, encapsulation techniques, 3D food printing, ELISA in food authentication, nanotechnology in food processing, etc.
MoreLong description:
This new volume presents new studies and research cases on advanced technologies for food processing and preservation to maintain and improve food quality, extend shelf-life, and provide new solutions to food processing challenges.
The volume discusses cold plasma and ultrasound processing of foods, introducing new food processing technologies and applications. It also elaborates on microwave processing of foods, describing applications, potential and intermittent microwave drying of fruits. Other new research focusses on high-pressure processing, electrospinning technology in foods, encapsulation techniques, impact of freezing and thawing processes on textural properties of food products, 3D printing of foods, enzyme-linked immunosorbent assay (ELISA) in food authentication, and state-of-the-art applications of nanotechnology in food processing.
MoreTable of Contents:
PART I: COLD PLASMA AND ULTRASOUND PROCESSING OF FOODS 1. Introduction to Food Processing Technologies 2. Applications of Cold Plasma Technology in the Food Industry 3. Applications of Cold Plasma Technology in Food Processing 4. Potential of Plasma Engineering for Decontamination in the Food Industry 5. Impact of Cold Plasma on Physical Surface Modifications of Foods and Food Products 6. Ultrasound Processing of Foods and Food Products: An Overview 7. Potential of Ultrasound Technology in Nutraceuticals and Pharmaceuticals 8. Principles of Ultrasonication Processing in the Food Industry 9. Potential of Thermosonication Processing in the Food Industry 10. Role of Ultrasound-Assisted Mechanical Shear Force in Preservation of Foods PART II: MICROWAVE PROCESSING OF FOODS 11. Applications of Microwave Technology in Food Processing 12. Potential of Microwave Heating in Food Processing 13. Intermittent Microwave Drying of Strawberry Fruits PART III: RESEARCH ADVANCES IN PROCESSING OF FOODS 14. High-Pressure Processing of Foods and Food Products: An Overview 15. Applications of Electrospinning Technology in Foods: An Overview 16. Encapsulation Techniques and Their Applications in the Food Industry 17. Impact of Freezing and Thawing Processes on Textural Properties of Food Products 18. 3-D Printing of Foods: Concepts, Applications, and Prospects 19. Potential of Enzyme-Linked Immunosorbent Assay (ELISA) for Food Authentication 20. Applications of Nanotechnology in Food Processing
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