Non-Thermal Processing of Functional Foods (eBook, ePUB)

Redaktion: Pattanayek, Sudip Kumar; Singh, Ajay; Dutta, Debashis

• Format: ePub

Produktbeschreibung

This book compiles the latest non-thermal processing technologies to develop functional foods. Chapters cover non-thermal technologies, such as ultrasounds, high-hydrostatic pressure, high-voltage electrical discharge, and cold plasma. These techniques process food without damaging the nutritional benefits and sensory qualities.

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Produktdetails

• Verlag: Taylor & Francis
• Erscheinungstermin: 31. Dezember 2024
• Englisch
• ISBN-13: 9781040149614
• Artikelnr.: 72481952

Autorenporträt

Sudip Kumar Pattanayek is Professor in the Department of Chemical Engineering, Indian Institute of Technology, Delhi (IITD), Hauz Khas, New Delhi, India. Debashis Dutta is Lecturer in the Department of Food Processing Technology, Mirmadan Mohanlal Government Polytechnic, Plassey, West Bengal, India. Ajay Singh is Assistant Professor in the Department of Food Technology, Mata Gujri College, Fatehgarh Sahib, Punjab, India.

Inhaltsangabe

.Ch 1: Revolutionizing Food Processing: Unveiling the Impact of Emerging
Technologies on Nutritional Parameters, Chemical Functional Properties, and
Microstructure of Food Constituents..Ch 2: Exploring Non-Thermal Processing
Techniques for Enhancing Nutritional Quality and Shelf Life ...Ch 3:
Revolutionizing Food Processing: Harnessing Non-Thermal Technologies for
Probiotic and Composite Food Development.Ch 4: Cold Plasma Applications in
Food Processing: Enhancing Shelf-life, Decontamination, and Functional
Modification for Sustainable and Innovative Solutions.PCh 5:
Revolutionizing Food Processing: Unveiling the Potential of High-Pressure
Technologies for Sustainable and Nutrient-Rich Fresh Produce..Ch 6:
Innovative Approaches for Efficient Extraction of Heat-Labile Bioactive
Compounds: A Focus on Novel Technologies in the Era of Health-Promoting
Foods. Ch 7: Non-Thermal Processing as a Preservation Tool for
Health-Promoting Technologies: A Systematic Review..Ch 8: Advances in
improving the efficiency and solubilization of plant extract using
supercritical fluid extraction.KCh 9: Advancements in Non-Thermal
Processing Techniques for Enhancing Quality and Shelf Stability of
Health-Promoting Beverages.Ch 10: Advancing Nutritional Fortification: Cold
Plasma Technology in Enhancing Iron and Phytochemical Content of Foods..Ch
11: Revolutionizing Beverage Preservation: A Deep Dive into Non-Thermal
Techniques for Extended Shelf Life and Sustainable Industry Practices..Ch
12: Advances in Non-thermal Membrane Processing for Nutrient Recovery in
the Dairy Industry: A Comprehensive Review..Ch 13: Advancements in Food
Safety: Unveiling the Efficacy of Pulsed Ultraviolet Technology in
Disinfection and Enhanced Bioavailability Processesl.Ch 14: Innovative
Approaches to Food Processing: Unlocking the Potential of Novel Foods and
Non-Thermal Techniques.Ch 15: an advanced Biokinetic Perspective in Pulsed
Light Technology for Enhanced Biosafety and Nutrient Preservation..Ch 16:
Ozonation Technology: An Adopted Antibacterial Tactic for Meat, Fruit/Fruit
Juice, and Water Disinfection.