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With thermal processing significantly affecting food quality, diminishing nutrients, and altering texture of the products, food companies are looking to non-thermal processes to deliver a higher quality more wholesome food products to the market. This book covers such non-thermal processing techniques employed in grain processing industries.
List of contents
ContentsPreface vii
About the Editor i
Contributors xi
1 Recent Advances in Non-Thermal Food Processing Technology
for Grain Industries 1
Yadigar Seyfi, Gökçen Baykü and Sevcan Unluturk
2 Current Trends in the Use of Pulsed Electric Fields for Quality
Retention in Grain-Based Beverages 35
Pervin Basaran
3 Innovative Approaches in High-Pressure Processing for the
Extraction of Antioxidants from Grains 65
Zehra Gulsunoglu-Konuskan, Zeynep Tacer-Caba and Meral Kilic-Akyilmaz
4 Applications of Cold Plasma Technology in Grain Processing 95
Kirty Pant, Mamta Thakur and Vikas Nanda
5 Ultrasonic Applications in Bakery and Snack Food
Processing Industries 121
Esra Dogu-Baykut, Celale Kirkin and Meral Kilic-Akyilmaz
6 Application of Ozone Technology for Grain Processing Industries 153
Gabriela John Swamy and Kasiviswanathan Muthukumarappan
7 Effects of an Oscillating Magnetic Field on the Stability of Stored
Grain Produce 171
M. Selvamuthukumaran
8 Grain-Based Functional Food Production 181
Sultan Arslan-Tontul
9 Effects of Dense Phase CO2 Application on Microbial Stability in
Grain-Based Beverages and Food Products 193
M. Selvamuthukumaran
10 Packaging Requirements for Non-Thermal Processed
Grain-Based Foods 199
Nese Basaran-Akgul
11 Impact of Organoleptic and Consumer Acceptability for
Non-Thermally Processed Grain-Based Food Products 223
Esra Dogu-Baykut and Celale Kirkin
12 Safety Issues for Non-Thermal Food Processing Applications
in Grain Industries 253
Aysegul Mutlu-Ingok, Dilara Devecioglu, Dilara Nur Dikmetas and
Funda Karbancioglu-Guler
Index 285
About the author
M. Selvamuthukumaran is Associate Professor and Head of the Department of Food Technology at the Hindustan Institute of Technology and Science, Chennai, India. He was a visiting Professor at Haramaya University, School of Food Science and Postharvest Technology, Institute of Technology, Dire Dawa, Ethiopia. He earned his Ph.D. in Food Science from the Defence Food Research Laboratory affiliated with the University of Mysore, India. His core area of research is the processing of underutilized fruits for the development of antioxidant-rich functional food products. He has transferred several technologies to Indian firms as an outcome of his research work. He has received several awards and citations for his research work, published several international papers and book chapters in the area of antioxidants and functional foods, and guided several national and international postgraduate students in the area of food science and technology.
Summary
With thermal processing significantly affecting food quality, diminishing nutrients, and altering texture of the products, food companies are looking to non-thermal processes to deliver a higher quality more wholesome food products to the market. This book covers such non-thermal processing techniques employed in grain processing industries.
