This new volume, Emerging Thermal and Nonthermal Technologies in Food Processing, provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies.
This new volume, Emerging Thermal and Nonthermal Technologies in Food Processing, provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies.
Prem Prakash Srivastav, PhD, is Associate Professor of Food Science and Technology in the Agricultural and Food Engineering Department at the Indian Institute of Technology Kharagpur (West Bengal), India. He has organized many sponsored short-term courses and completed sponsored research projects and consultancies. He has published books and book chapters, research papers in peer-reviewed international and national journals, proceedings, and technical bulletins and monographs. Deepak Kumar Verma is an agricultural science professional and is currently a PhD Research Scholar in the specialization of food processing engineering in the Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur (WB), India. Mr. Verma is currently working on the research project "Isolation and Characterization of Aroma Volatile and Flavoring Compounds from Aromatic and Non-Aromatic Rice Cultivars of India." Ami R. Patel, PhD, is Assistant Professor in the Division of Dairy and Food Microbiology at the Mansinhbhai Institute of Dairy & Food Technology, Dudhsagar Dairy Campus, Gujarat, India. She has authored peer-reviewed papers and technical articles in international and national journals as well as book chapters, proceedings, and technical bulletins. Asaad Rehman Al-Hilphy, PhD, is Professor in the Department of Food Science at the College of Agriculture at the University of Basrah, Iraq. He has organized many sponsored short-term courses and completed sponsored research projects and consultancies. He has published books and book chapters, research papers in peer-reviewed international and national journals, proceedings, and technical bulletins and monographs.
Inhaltsangabe
1. Evaluation of Thermal Processing in the Dairy Industry Using Milk Enzymes 2. Microwave Heating: Alternative Thermal Process Technology for Food Application 3. Effects of Drying Technology on Physiochemical and Nutritional Quality of Fruits and Vegetables 4. Disinfection of Drinking Water by Low Electric Field 5. Removal Cholesterol from Minced Meat Using Supercritical CO2 6. Microwave-Convective Drying of Ultrasound Osmotically Dehydrated Tomato 7. Ultrasound-Assisted Osmotic Dehydration in Food Processing: A Review 8. Hydrodynamic Cavitation Technology for Food Processing and Preservation 9. High Pressure Processing (HPP): Fundamental Concepts, Emerging Scope, and Food Application 10. Induced Electric Field (IEF) as an Emerging Non-hermal Techniques for Food Processing Industries: Fundamental Concepts and Application
1. Evaluation of Thermal Processing in the Dairy Industry Using Milk Enzymes 2. Microwave Heating: Alternative Thermal Process Technology for Food Application 3. Effects of Drying Technology on Physiochemical and Nutritional Quality of Fruits and Vegetables 4. Disinfection of Drinking Water by Low Electric Field 5. Removal Cholesterol from Minced Meat Using Supercritical CO2 6. Microwave-Convective Drying of Ultrasound Osmotically Dehydrated Tomato 7. Ultrasound-Assisted Osmotic Dehydration in Food Processing: A Review 8. Hydrodynamic Cavitation Technology for Food Processing and Preservation 9. High Pressure Processing (HPP): Fundamental Concepts, Emerging Scope, and Food Application 10. Induced Electric Field (IEF) as an Emerging Non-hermal Techniques for Food Processing Industries: Fundamental Concepts and Application
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