Novel and Alternative Methods in Food Processing (eBook, ePUB)

Biotechnological, Physicochemical, and Mathematical Approaches
Redaktion: Veena, N.; Watharkar, Ritesh B.; Goyal, Megh R.

• Format: ePub

Produktbeschreibung

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.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 356
• Erscheinungstermin: 4. August 2023
• Englisch
• ISBN-13: 9781000735598
• Artikelnr.: 67766509

Autorenporträt

N. Veena, PhD, is Assistant Professor in the Department of Dairy Chemistry, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, India. Her expertise is in fortification of milk, development and characterization of functional dairy foods, and nanoencapsulation of nutraceuticals and their delivery. She was involved in several institutional and externally funded research projects, such as Milkfed, as principal or co-investigator. She has published research papers and review articles in national and international peer-reviewed journals as well as several book chapters, popular articles, and chapters in compendium and manuals. Dr. Veena also developed e-learning content for postgraduate dairy chemistry courses under the ICAR National Agricultural Higher Education Project. Megh R. Goyal, PhD, PE, is a prolific author and editor, having written more than 200 journal articles and several textbooks and editing over 100 books. He is retired professor from the College of Engineering at the University of Puerto Rico. A former soil conservation inspector, Dr. Goyal was proclaimed as the "Father of Irrigation Engineering in Puerto Rico for the twentieth century" by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. Ritesh Balaso Watharkar, PhD, is an Assistant Professor in the College of Management, Agriculture and Food Business Management, MIT-ADT University, Loni Kalbhor, Pune, Maharashtra, India. He was formerly Senior Research Fellow under a funded project by the Ministry of Food Processing Industries and Assistant Professor at Karunya Institute of Technology and Sciences, at K. K. Wagh Food Tech College, and at Shramshakti College of Food Technology. He was a Senior Visiting Scholar under a UNESCO Great Wall China Fellowship Programme. He has published several journal articles and has attended several national and international conferences.

Inhaltsangabe

Part I: Novel Methods for Foods Processing and Preservation 1. Ultrasound
Processing of Foods and Food Products 2. Microwave Heating of Food Products
3. Potential of Non-Thermal Technologies in the Food Industry 4.
Thermo-Physical and Physicochemical Technologies for Drying of Food
Products 5. Irradiation of Foods and Food Products Part II: Alternate
Methods in Food Processing 6. Mathematical Modelling in Food Processing 7.
Structural Design of Foods Based on Laws of Physics 8. Applications of
Biotechnological Approaches in the Food Industry: Review 9. Valorization of
Agro-Industrial Wastes Using Fermentation Technology Part III:
Nutraceuticals and Encapsulation Methods in the Food Industry 10. Prospects
of Citrus as a Nutraceutical Food 11. Potential of Functional Lipids:
Production, Properties and Applications 12. Encapsulation Technologies in
the Food Industry 13. Technical Characteristics for Encapsulation in the
Food Industry