1st Edition
Non-Thermal Processing of Functional Foods
This book compiles the latest non-thermal processing technologies to develop functional foods. Chapters cover non-thermal technologies, such as ultrasounds, high-hydrostatic pressure, high-voltage electrical discharge, and cold plasma. These techniques process food without damaging the nutritional benefits and sensory qualities. The book discusses bioactivity, bioaccessibility, and bioavailability related to nutrition and functional food ingredients. It describes methods that reduce processing times, regulate Maillard reactions, enhance the quality and improve usefulness. This book is meant for professionals, post-graduate students, and researchers in food sciences and chemical engineering.
TABLE OF CONTENTS
Ch 1: Revolutionizing Food Processing: Unveiling the Impact of Emerging Technologies on Nutritional Parameters, Chemical Functional Properties, and Microstructure of food constituents
Nabia Bilal, Sameer Ahmad, Mehvish Habib
Ch 2: Exploring Non-Thermal Processing Techniques for Enhancing Nutritional Quality and Shelf Life
Vidhu Yadav*, Diksha Kinger**, Kappat Valiyapeediyekkal Sunooj
Ch 3: Revolutionizing Food Processing: Harnessing Non-Thermal Technologies for Probiotic and Composite Food Development
Rubeka Idrishi, Priyanka Kataria, KVD Karthik
Ch 4: Cold Plasma Applications in Food Processing: Enhancing Shelf-life, Decontamination, and Functional Modification for Sustainable and Innovative Solutions
Prafull Chavan, Gurvendra Pal Singh,Rahul Yadav
Ch 5: Revolutionizing Food Processing: Unveiling the Potential of High-Pressure Technologies for Sustainable and Nutrient-Rich Fresh Produce
Simple Sharma, Anamika Chauhan
Ch 6: Innovative Approaches for Efficient Extraction of Heat-Labile Bioactive Compounds: A Focus on Novel Technologies in the Era of Health-Promoting Foods
Muskaan Gupta, Navjot Kaur, Gurjeet Kaur
Ch 7: Non-Thermal Processing as a Preservation Tool for Health-Promoting Technologies: A Systematic Review
Rukshana Irani, Ayan Chatterjee, Soma Das
Ch 8: Advances in improving the efficiency and solubilization of plant extract using supercritical fluid extraction
Kiran Verma, Sheetal Thakur
Ch 9: Advancements in Non-Thermal Processing Techniques for Enhancing Quality and Shelf Stability of Health-Promoting Beverages
Rekha Rani, Khushal Solanki, Rewa Kulshrestha and Jagbir Rehal
Ch 10: Advancing Nutritional Fortification: Cold Plasma Technology in Enhancing Iron and Phytochemical Content of Foods.
Mehvish Habib, Sadaf Nazir, Iqra Qureshi, Khalid Bashir, Kulsum Jan
Ch 11: Revolutionizing Beverage Preservation: A Deep Dive into Non-Thermal Techniques for Extended Shelf Life and Sustainable Industry Practices
Sakshi Singh, Manisha Thakur ,Mehvish Habib, Kulsum Jan, Khalid Bashir
Ch 12: Advances in Non-thermal Membrane Processing for Nutrient Recovery in the Dairy Industry: A Comprehensive Review
Piverjeet Kaur Dhillon & Priya Singla
Ch 13: Advancements in Food Safety: Unveiling the Efficacy of Pulsed Ultraviolet Technology in Disinfection and Enhanced Bioavailability Processes
Kamaljeet Kaura, Kuldeep Yadav, Neha Aggarwal
Ch 14: Innovative Approaches to Food Processing: Unlocking the Potential of Novel Foods and Non-Thermal Techniques
Madhu Vishawkarma and Suresh Bhise
Ch 15: an advanced Biokinetic Perspective in Pulsed Light Technology for Enhanced Biosafety and Nutrient Preservation
Dheeraj Chitara, Sweta Rai, Debashis Dutta, Prashant Kumar
Ch 16: Ozonation Technology: An Adopted Antibacterial Tactic for Meat, Fruit/Fruit Juice and Water Disinfection
Sheetal Thakur, Balwant Insa and Mehak Katyal
Biography
Dr. Sudip K. Pattanayek is a Professor at the Department of Chemical Engineering, IIT Delhi, New Delhi, India Dr. Debashis Dutta is a Lecturer at the Department of Food Processing Technology, MMGP College, Govt. of West Bengal, India Dr. Ajay Singh is an Assistant professor, at the Department of Food Technology, Mata Gujri College, Fatehgarh Sahib, Punjab, India
