Presents new research on advanced technologies for food processing, discussing cold plasma, ultrasound processing, thermosonication, microwave processing, high-pressure processing, electrospinning technology, encapsulation techniques, 3D food printing, ELISA in food authentication, nanotechnology in food processing, etc.
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.
The volume discusses cold plasma and ultrasound processing of foods, introducing new food processing technologies and applications. It also elaborates on microwave processing of foods, describing applications, potential and intermittent microwave drying of fruits. Other new research focusses on high-pressure processing, electrospinning technology in foods, encapsulation techniques, impact of freezing and thawing processes on textural properties of food products, 3D printing of foods, enzyme-linked immunosorbent assay (ELISA) in food authentication, and state-of-the-art applications of nanotechnology in food processing.
PART I: COLD PLASMA AND ULTRASOUND PROCESSING OF FOODS
1. Introduction to Food Processing Technologies
2. Applications of Cold Plasma Technology in the Food Industry
3. Applications of Cold Plasma Technology in Food Processing
4. Potential of Plasma Engineering for Decontamination in the Food Industry
5. Impact of Cold Plasma on Physical Surface Modifications of Foods and Food Products
6. Ultrasound Processing of Foods and Food Products: An Overview
7. Potential of Ultrasound Technology in Nutraceuticals and Pharmaceuticals
8. Principles of Ultrasonication Processing in the Food Industry
9. Potential of Thermosonication Processing in the Food Industry
10. Role of Ultrasound-Assisted Mechanical Shear Force in Preservation of Foods PART II: MICROWAVE PROCESSING OF FOODS 11. Applications of Microwave Technology in Food Processing
12. Potential of Microwave Heating in Food Processing
13. Intermittent Microwave Drying of Strawberry Fruits PART III: RESEARCH ADVANCES IN PROCESSING OF FOODS 14. High-Pressure Processing of Foods and Food Products: An Overview
15. Applications of Electrospinning Technology in Foods: An Overview
16. Encapsulation Techniques and Their Applications in the Food Industry
17. Impact of Freezing and Thawing Processes on Textural Properties of Food Products
18. 3-D Printing of Foods: Concepts, Applications, and Prospects
19. Potential of Enzyme-Linked Immunosorbent Assay (ELISA) for Food Authentication
20. Applications of Nanotechnology in Food Processing
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. Dr. Malik has published research articles and technical papers in international peer-reviewed journals and has authored and edited books, book chapters, and 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. He is a life member of the Society for Bioinformatics and Biological Sciences.
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 RicoMayaguez Campus. He 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. 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, is a Scientist in the Department of Processing and Food Engineering at the College of Agricultural Engineering and Technology at Punjab Agricultural University, Ludhiana, Punjab, India. She served at Jain Deemed to be University, Bangalore, as a member of the board of examiners and placements. She 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. She has published research papers, edited books, book chapters, popular articles, conference papers, abstracts, and editorial opinions.
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 at Karunya Institute of Technology and Sciences and was also a senior visiting scholar under a UNESCO Great Wall China Fellowship Programme. He was Assistant Professor at K. K. Wagh Food Tech College and at Shramshakti College of Food Technology. He has published journal articles, popular articles, and several books.
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