1st Edition
Novel and Alternative Methods in Food Processing Biotechnological, Physicochemical, and Mathematical Approaches
This new volume explores emerging and advanced techniques in the food processing sector. Novel food processing methods such as ultrasound processing, microwave heating, advanced drying methods, and nonthermal technologies are discussed in detail. The volume also covers the application of irradiation and encapsulation methods, microbial valorizing, and other novel food processing and preservation methods. Mathematical modeling concepts and case studies are also included to illustrate applications of modeling techniques in food processing. The volume promotes the understanding of the thermodynamics of food polymers, structural design principles, structural hierarchy, and the steps involved in food structuring and structure measurement techniques.
Part I: Novel Methods for Foods Processing and Preservation
1. Ultrasound Processing of Foods and Food Products
Deepika Kohli, Mahipal S. Tomar, and Rishi Richa
2. Microwave Heating of Food Products
Gazia Nasir, Sadaf Zaidi, and Farhana M. Allai
3. Potential of Non-Thermal Technologies in the Food Industry
R. Kaavya, R. Pandiselvam, Sergio I. Martinez-Monteagudo, Anjineyulu Kothakota, N. U. Sruthi, and Kali Ram
4. Thermo-Physical and Physicochemical Technologies for Drying of Food Products
Namrata A. Giri, T. Krishnakumar, G. Jeevarathinam, and M. S. Sajeev
5. Irradiation of Foods and Food Products
Pavani Pavuluri, S. Subhashini, and S. Niveadhitha
Part II: Alternate Methods in Food Processing
6. Mathematical Modelling in Food Processing
Sagar V. Gokhale, Jyoti S. Gokhale, and Smita S. Lele
7. Structural Design of Foods Based on Laws of Physics
Palak Mahajan, Shubham Saraswat, and Manab B. Bera
8. Applications of Biotechnological Approaches in the Food Industry: Review
Sreejit Valiathan and Preetha Radhakrishnan
9. Valorization of Agro-Industrial Wastes Using Fermentation Technology
Mandira Kapri, Prem P. Srivastav, and Satyawati Sharma
Part III: Nutraceuticals and Encapsulation Methods in the Food Industry
10. Prospects of Citrus as a Nutraceutical Food
Upasana Deb and Sheena Haorongbam
11. Potential of Functional Lipids: Production, Properties and Applications
Ankita Kataria, Bobade Hanuman, and Rajan Sharma
12. Encapsulation Technologies in the Food Industry
Nadira Anjum, Insha Zahoor, Meenakshi Trilokia, and Anju Bhat
13. Technical Characteristics for Encapsulation in the Food Industry
Carolina E. Demaman Oro, Marcelo L. Mignoni, Giovani L. Zabot, Geciane T. Backes, Rogério M. Dallago, and Marcus V. Tres
Biography
N. Veena, PhD, is Assistant Professor in the Department of Dairy Chemistry, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, India. Her expertise is in fortification of milk, development and characterization of functional dairy foods, and nanoencapsulation of nutraceuticals and their delivery. She was involved in several institutional and externally funded research projects, such as Milkfed, as principal or co-investigator. She has published research papers and review articles in national and international peer-reviewed journals as well as several book chapters, popular articles, and chapters in compendium and manuals. Dr. Veena also developed e-learning content for postgraduate dairy chemistry courses under the ICAR National Agricultural Higher Education Project.
Megh R. Goyal, PhD, PE, is a prolific author and editor, having written more than 200 journal articles and several textbooks and editing over 100 books. He is retired professor from the College of Engineering at the University of Puerto Rico. A former soil conservation inspector, Dr. Goyal 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.
Ritesh Balaso Watharkar, PhD, is an Assistant Professor in the College of Management, Agriculture and Food Business Management, MIT-ADT University, Loni Kalbhor, Pune, Maharashtra, India. He was formerly Senior Research Fellow under a funded project by the Ministry of Food Processing Industries and Assistant Professor at Karunya Institute of Technology and Sciences, at K. K. Wagh Food Tech College, and at Shramshakti College of Food Technology. He was a Senior Visiting Scholar under a UNESCO Great Wall China Fellowship Programme. He has published several journal articles and has attended several national and international conferences.
