Food processing and preservation technology: advances, methods, and applications
Dielectric heating: recent trends and application in food processing / Mohan Naik, D. Lavanya, Suka Thangaraju, Nikitha Modupalli, and Venkatachalapathy Natarajan --Ohmic heating in food processing: a futuristic technology / Swastika Das, Robina Roy, and Shyam K. Singh --Power ultrasound: a green te...
Gespeichert in:
| Weitere Verfasser: | , , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Palm Bay, FL, USA
Apple Academic Press
[2022]
|
| Ausgabe: | First edition |
| Schriftenreihe: | Innovations in agricultural and biological engineering
|
| Schlagworte: | |
| Zusammenfassung: | Dielectric heating: recent trends and application in food processing / Mohan Naik, D. Lavanya, Suka Thangaraju, Nikitha Modupalli, and Venkatachalapathy Natarajan --Ohmic heating in food processing: a futuristic technology / Swastika Das, Robina Roy, and Shyam K. Singh --Power ultrasound: a green technology for processing of foods / Yashini Muthukrishnan, Chikkaballpur K. Sunial, and Ashish Rawon -- --Three-dimensional (3D) printing of foods / Aswin S. Warrier --Ozonization of food products / Subhashini Sundaramoorthy, Niveadhitha Sundramoorthy, Rakesh Ramalingam, and Madhumitha Maran --Pretreatments and drying of food products / Ritesh B. Watharkar and Sadhana Sharma --Principles of foaming and foam mat drying technology: fruits and vegetables / Ritesh B. Watharkar --Mechanization of manufacturing processes for traditional Indian dairy products / Gajanan P. Deshmukh, Rekha R. Menon, and Naveen Jose --Advances in food fermentation / Barinderjeet S. Toor, Ankita Kataria, Amarjeet Kaur, and Savita Sharma --Physicochemical and thermal properties of bakery products / Sudharshan R. Ravula, Divyasree Arepally, A. K. Datta, and T. K. Goswami "Food Processing and Preservation Technology: Advances, Methods, and Applications confronts the challenges of food preservation by providing new research and information on the use of novel processing and preservation technologies during production, processing, and transportation in the food industry for the improvement of shelf life and the safety of foods. The book is organized in two main parts. The first section focuses on novel and nonthermal processing of food and food products. It looks at dielectric heating and ohmic heating as well as three-dimensional printing of foods and ozonization of food products. Part two delves into process interventions for food processing and preservations, discussing the applications of diverse novel food processing. The authors discuss drying technologies, advances in food fermentation technologies, mechanization of traditional indigenous products for preservation of food and safety, and different properties and concepts of bakery products. Key features: Examines different properties and attributes of some bakery foods, etc. Elucidates on novel nonthermal processing techniques and their mechanisms of actions for minimal loss of food nutrients and for food safety Discusses a variety of modern technologies that aim to reduce the spoilage of food products This volume presents valuable research on food processing, quality control, and safety measures for food products by means of novel processing and preservation technologies during production, processing, and transportation in the food industry |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | xxiv, 285 Seiten |
| ISBN: | 9781771889957 9781774639467 1774639467 |
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| 520 | 3 | |a Dielectric heating: recent trends and application in food processing / Mohan Naik, D. Lavanya, Suka Thangaraju, Nikitha Modupalli, and Venkatachalapathy Natarajan --Ohmic heating in food processing: a futuristic technology / Swastika Das, Robina Roy, and Shyam K. Singh --Power ultrasound: a green technology for processing of foods / Yashini Muthukrishnan, Chikkaballpur K. Sunial, and Ashish Rawon -- --Three-dimensional (3D) printing of foods / Aswin S. Warrier --Ozonization of food products / Subhashini Sundaramoorthy, Niveadhitha Sundramoorthy, Rakesh Ramalingam, and Madhumitha Maran --Pretreatments and drying of food products / Ritesh B. Watharkar and Sadhana Sharma --Principles of foaming and foam mat drying technology: fruits and vegetables / Ritesh B. Watharkar --Mechanization of manufacturing processes for traditional Indian dairy products / Gajanan P. Deshmukh, Rekha R. Menon, and Naveen Jose --Advances in food fermentation / Barinderjeet S. Toor, Ankita Kataria, Amarjeet Kaur, and Savita Sharma --Physicochemical and thermal properties of bakery products / Sudharshan R. Ravula, Divyasree Arepally, A. K. Datta, and T. K. Goswami | |
| 520 | 3 | |a "Food Processing and Preservation Technology: Advances, Methods, and Applications confronts the challenges of food preservation by providing new research and information on the use of novel processing and preservation technologies during production, processing, and transportation in the food industry for the improvement of shelf life and the safety of foods. The book is organized in two main parts. The first section focuses on novel and nonthermal processing of food and food products. It looks at dielectric heating and ohmic heating as well as three-dimensional printing of foods and ozonization of food products. Part two delves into process interventions for food processing and preservations, discussing the applications of diverse novel food processing. The authors discuss drying technologies, advances in food fermentation technologies, mechanization of traditional indigenous products for preservation of food and safety, and different properties and concepts of bakery products. Key features: Examines different properties and attributes of some bakery foods, etc. Elucidates on novel nonthermal processing techniques and their mechanisms of actions for minimal loss of food nutrients and for food safety Discusses a variety of modern technologies that aim to reduce the spoilage of food products This volume presents valuable research on food processing, quality control, and safety measures for food products by means of novel processing and preservation technologies during production, processing, and transportation in the food industry | |
| 653 | 0 | |a Food / Preservation / Technological innovations | |
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| 653 | 0 | |a Food industry and trade / Safety measures | |
| 653 | 0 | |a Food industry and trade / Safety measures | |
| 653 | 0 | |a Food industry and trade / Technological innovations | |
| 653 | 0 | |a Food / Preservation / Technological innovations | |
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| id | DE-604.BV048451024 |
| illustrated | Not Illustrated |
| index_date | 2024-07-03T20:30:43Z |
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| institution | BVB |
| isbn | 9781771889957 9781774639467 1774639467 |
| language | English |
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| physical | xxiv, 285 Seiten |
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| spelling | Food processing and preservation technology advances, methods, and applications Megh R. Goyal, Santosh K. Mishra, Preeti Birwal First edition Palm Bay, FL, USA Apple Academic Press [2022] xxiv, 285 Seiten txt rdacontent n rdamedia nc rdacarrier Innovations in agricultural and biological engineering Includes bibliographical references and index Dielectric heating: recent trends and application in food processing / Mohan Naik, D. Lavanya, Suka Thangaraju, Nikitha Modupalli, and Venkatachalapathy Natarajan --Ohmic heating in food processing: a futuristic technology / Swastika Das, Robina Roy, and Shyam K. Singh --Power ultrasound: a green technology for processing of foods / Yashini Muthukrishnan, Chikkaballpur K. Sunial, and Ashish Rawon -- --Three-dimensional (3D) printing of foods / Aswin S. Warrier --Ozonization of food products / Subhashini Sundaramoorthy, Niveadhitha Sundramoorthy, Rakesh Ramalingam, and Madhumitha Maran --Pretreatments and drying of food products / Ritesh B. Watharkar and Sadhana Sharma --Principles of foaming and foam mat drying technology: fruits and vegetables / Ritesh B. Watharkar --Mechanization of manufacturing processes for traditional Indian dairy products / Gajanan P. Deshmukh, Rekha R. Menon, and Naveen Jose --Advances in food fermentation / Barinderjeet S. Toor, Ankita Kataria, Amarjeet Kaur, and Savita Sharma --Physicochemical and thermal properties of bakery products / Sudharshan R. Ravula, Divyasree Arepally, A. K. Datta, and T. K. Goswami "Food Processing and Preservation Technology: Advances, Methods, and Applications confronts the challenges of food preservation by providing new research and information on the use of novel processing and preservation technologies during production, processing, and transportation in the food industry for the improvement of shelf life and the safety of foods. The book is organized in two main parts. The first section focuses on novel and nonthermal processing of food and food products. It looks at dielectric heating and ohmic heating as well as three-dimensional printing of foods and ozonization of food products. Part two delves into process interventions for food processing and preservations, discussing the applications of diverse novel food processing. The authors discuss drying technologies, advances in food fermentation technologies, mechanization of traditional indigenous products for preservation of food and safety, and different properties and concepts of bakery products. Key features: Examines different properties and attributes of some bakery foods, etc. Elucidates on novel nonthermal processing techniques and their mechanisms of actions for minimal loss of food nutrients and for food safety Discusses a variety of modern technologies that aim to reduce the spoilage of food products This volume presents valuable research on food processing, quality control, and safety measures for food products by means of novel processing and preservation technologies during production, processing, and transportation in the food industry Food / Preservation / Technological innovations Food industry and trade / Technological innovations Food industry and trade / Safety measures Goyal, Megh R. (DE-588)1047122308 edt Mishra, Santosh K. edt Birwal, Preeti edt 9781003153184 (ebook) 9781003153184 Erscheint auch als Online-Ausgabe Food processing and preservation technology Palm Bay : Apple Academic Press, 2022 |
| spellingShingle | Food processing and preservation technology advances, methods, and applications |
| title | Food processing and preservation technology advances, methods, and applications |
| title_auth | Food processing and preservation technology advances, methods, and applications |
| title_exact_search | Food processing and preservation technology advances, methods, and applications |
| title_exact_search_txtP | Food processing and preservation technology advances, methods, and applications |
| title_full | Food processing and preservation technology advances, methods, and applications Megh R. Goyal, Santosh K. Mishra, Preeti Birwal |
| title_fullStr | Food processing and preservation technology advances, methods, and applications Megh R. Goyal, Santosh K. Mishra, Preeti Birwal |
| title_full_unstemmed | Food processing and preservation technology advances, methods, and applications Megh R. Goyal, Santosh K. Mishra, Preeti Birwal |
| title_short | Food processing and preservation technology |
| title_sort | food processing and preservation technology advances methods and applications |
| title_sub | advances, methods, and applications |
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