Handbook of Research on Food Processing and Preservation Technologies

Volume 2: Nonthermal Food Preservation and Novel Processing Strategies
Herausgeber: Birwal, Preeti; Sharma, Monika; Goyal, Megh R

• Gebundenes Buch

Produktbeschreibung

In this volume, several new food processing and preservation technologies have been investigated by researchers that have the potential to increase shelf life and preserve the quality of foods.

Produktdetails

• Verlag: Apple Academic Press
• Seitenzahl: 324
• Erscheinungstermin: 25. November 2021
• Englisch
• Abmessung: 234mm x 156mm x 19mm
• Gewicht: 630g
• ISBN-13: 9781774630037
• ISBN-10: 1774630036
• Artikelnr.: 62226079

Autorenporträt

Preeti Birwal

Inhaltsangabe

PART I: Novel Nonthermal Food Processing Technologies 1. High-Pressure
Processing and Preservation of Foods 2. Ultrasonication of Foods 3.
Microwave Vacuum Dehydration Technology in Food Processing 4.
Thermoelectric Refrigeration Technology for Preservation of Fruits and
Vegetables 5. Electrospinnability of Food-Grade Biopolymers PART II:
Advances in Food Processing and Preservation Techniques 6. Technologies for
Shelf-Life Enhancement of Herbs and Leafy Vegetables 7. Advanced Methods of
Encapsulation 8. Ozonation: Potential Applications in Oilseed Storage 9.
Role of Vacuum Technology in Food Preservation PART III: Food Processing
Techniques for Product Formulation 10. Advanced Encapsulation Methodologies
for Herbal Food Products 11. Encapsulation of Probiotics by Electrospinning
12. Design and Applications of Mechanical Expellers in Dairy, Food, and
Agricultural Processing