Advanced Research Methods in Food Processing Technologies
Junaid Ahmad Malik, Megh R. Goyal, Preeti Birwal, Ritesh B. Watharkar
AAP, CRC Press (Taylor & Francis Group)
© Year :
$189.95 US | £147.00
About the Book
This new volume presents new studies and research cases on advanced technologies for food processing and preservation to maintain and improve food quality, extend shelf-life, and provide new solutions to food processing challenges.
Part I discusses cold plasma and ultrasound processing of foods, introducing food processing technologies, applications, and potential of cold plasma technology in the food industry. It looks at the impact of cold plasma on physical surface modifications of foods and food products, ultrasound processing of foods, food products, nutraceuticals and pharmaceuticals, the principles of ultrasonication processing in the food industry, the potential of thermosonication in the food industry, and the role of ultrasound-assisted mechanical shear force in the preservation of foods.
The volume also elaborates on microwave processing of foods, describing applications of microwave technology in food processing, potential of microwave heating in food processing, and intermittent microwave drying of fruits.
Other new research advances in processing of foods include high-pressure processing, with a discussion of applications of electrospinning technology in foods, encapsulation techniques and their applications in the food industry, impact of freezing and thawing processes on textural properties of food products, 3D printing of foods, the potential of enzyme-linked immunosorbent assay (ELISA) in food authentication, and state-of-the-art applications of nanotechnology in food processing.
This book volume aims to be a great source of information and a major source of reference material for researchers, students, scientists, traders, growers, industries, and processors for food preservation and processing.
Table of Contents
PART I: COLD PLASMA AND ULTRASOUND PROCESSING OF FOODS
1. Introduction to Food Processing Technologies
Soumya Doodi, N. A. Nanje Gowda, and Chennappa Gurikar
2. Applications of Cold Plasma Technology in the Food Industry
Kaninika Paul, Pragya Pandey, Utsav Rathore, and N. A. Nanje Gowda
3. Applications of Cold Plasma Technology in Food Processing
4. Potential of Plasma Engineering for Decontamination in the Food Industry
T. Supriya and B. B. Borse
5. Impact of Cold Plasma on Physical Surface Modifications of Foods and Food Products
M. Dharini, Ratish K. Ramanan, E. J. Rifna, C. K. Sunil, N. Venkatachalapathy, and R. Mahendran
6. Ultrasound Processing of Foods and Food Products: An Overview
Gitanjali Gautam, Mainao Alina Gayary, Nikhil Kumar Mahnot, and Charu Lata Mahanta
7. Potential of Ultrasound Technology in Nutraceuticals and Pharmaceuticals
Shashikant V. Bhandari, Aniket P. Sarkate, Pranali V. Kuthe, and Bhagwan K. Sakhale
8. Principles of Ultrasonication Processing in the Food Industry
Roshna Khawas and Pranjal Dutta
9. Potential of Thermosonication Processing in the Food Industry
Sandhya Singh, Baldev Singh Kalsi, and Mohammed Shafiq Alam
10. Role of Ultrasound-Assisted Mechanical Shear Force in Preservation of Foods
Amit Kumar Mukherjee
PART II: MICROWAVE PROCESSING OF FOODS
11. Applications of Microwave Technology in Food Processing
Aniket P. Sarkate, Nileema S. Gore, and Bhagwan K. Sakhale
12. Potential of Microwave Heating in Food Processing
Mohan Naik, Yashaswini Japannanayakanakote Puttalingappa, and N. Venkatachalapathy
13. Intermittent Microwave Drying of Strawberry Fruits
Leandro Levate Macedo, Jefferson Luiz Gomes Corrêa, Irineu Petri Júnior, Wallaf Costa Vimercati, and Cintia Da Silva Araujo
PART III: RESEARCH ADVANCES IN PROCESSING OF FOODS
14. High-Pressure Processing of Foods and Food Products: An Overview
Cinu Varghese, V. Harsha, K. L. Claudia, and Alphy Nisa Steaphen
15. Applications of Electrospinning Technology in Foods: An Overview
Harinderjeet Kaur Bhullar, Barinderjeet Singh Toor, and Amarjeet Kaur
16. Encapsulation Techniques and Their Applications in the Food Industry
17. Impact of Freezing and Thawing Processes on Textural Properties of Food Products
Lavanya Devaraj, Nikitha Modupalli, C. K. Sunil, R. Mahendran, and N. Venkatachalapathy
18. 3-D Printing of Foods: Concepts, Applications, and Prospects
Cinu Varghese, M. S. Roopesh, Prem Prakash Srivastav, and Anjali Sudhakar
19. Potential of Enzyme-Linked Immunosorbent Assay (ELISA) for Food Authentication
Sadaf Nazir, Syed Amir Ashraf, Insha Zahoor, Z. R. Azaz Ahmad Azad, and Farhana Mehraj Allai
20. Applications of Nanotechnology in Food Processing
Soumya Rathore and Anand Kumar Pandey
About the Authors/Editors
Junaid Ahmad Malik, PhD
Lecturer, Department of Zoology, Government Degree College, Bijbehara, Kashmir (J&K), India
Junaid Ahmad Malik, PhD, is a Lecturer with the Department of Zoology at Government Degree College, Bijbehara, Kashmir (J&K), India, and is actively involved with teaching and research activities. He has more than eight years of research experience. His areas of interest are ecology, soil macrofauna, wildlife biology, conservation biology, etc. Dr. Malik has published over 20 research articles and technical papers in international peer-reviewed journals and has authored and edited books, book chapters, and more than 10 popular editorial articles. He also serves as an editor and reviewer of several journals. He has participated in several state, national, and international conferences, seminars, workshops, and symposia and has more than 20 conference papers to his credit. He is a life member of the Society for Bioinformatics and Biological Sciences.
Megh R. Goyal, PhD
Retired Professor in Agricultural and Biomedical Engineering, University of Puerto Rico, Mayaguez Campus; Senior Acquisitions Editor, Biomedical Engineering and Agricultural Science, Apple Academic Press, Inc.
Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico–Mayaguez Campus. He has worked as a Soil Conservation Inspector and as a Research Assistant at Haryana Agricultural University and Ohio State University. He was the first agricultural engineer to receive the professional license in Agricultural Engineering from the College of Engineers and Surveyors of Puerto Rico and 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. During his professional career of over 52 years, he has received many prestigious awards. A prolific author and editor, he has written more than 200 journal articles and several textbooks and has edited over 100 books.
Preeti Birwal, PhD
Scientist (Processing and Food Engineering), Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
Preeti Birwal, PhD, is working as a Scientist (processing and food engineering) in the Department of Processing and Food Engineering at the College of Agricultural Engineering and Technology at Punjab Agricultural University, Ludhiana, Punjab, India. She is currently working in nonthermal food preservation, fermented beverages, food packaging, and technology of millet-based beer. She has served at Jain Deemed to be University, Bangalore, as a member of the board of examiners and placements. She has participated at several national and international conferences and seminars and has delivered lectures as a resource person on doubling farmers’ income through dairy technology in training sponsored by the directorate of Extension, Ministry of Agriculture and Farmers Welfare, Government of India. Dr. Birwal has published research papers, edited books, book chapters, popular articles, conference papers, abstracts, and editorial opinions. She is advising several MTech scholars in food technology and has successfully guided postgraduate students for their dissertation work. She also serves as an external examiner for various Indian state agricultural universities and as an editor and reviewer of several journals. Dr. Birwal has been named outstanding reviewer of the month by the online journal Current Research in Nutrition and Food Science.
Ritesh B. Watharkar, PhD
Assistant Professor, College of Management, Agri and Food Business Management, MIT-ADT University, Loni Kalbhor, Pune, Maharashtra, India
Ritesh Balaso Watharkar, PhD, is affiliated with the College of Management, Agri and Food Business Management, MIT-ADT University, Loni Kalbhor, Pune, Maharashtra, India. He was formerly Assistant Professor in the Department of Food Processing Technology at Karunya Institute of Technology and Sciences, Karunya Nagar, Coimbatore, India. He has worked as a Senior Visiting Scholar under a UNESCO Great Wall China Fellowship Programme and as Assistant Professor at K. K. Wagh Food Tech College and at Shramshakti College of Food Technology, affiliated by Mahatma Phule Agricultural University. He has published several journal articles in reputed journals and has attended more than 10 national and international conferences. He also published several popular articles and has co-edited several books. He is a life member of Association of Food Scientist and Technologist, India.