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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.
List of contents
.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.
About the author
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.
Summary
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.
