Handbook of Research on Food Processing and Preservation Technologies, Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety

Description

The Handbook of Research on Food Processing and Preservation Technologies is a valuable 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety presents new research on health food formulation, advanced packaging systems, and toxicological studies for food safety. This volume covers in detail the design of functional foods for beneficial gut microflora, design of specific foods for gut microbiota, composite probiotic dairy products: concepts and design with a focus on millets, encapsulation technology for development of specific foods, prospects of edible and alternative food packaging technologies, recent advancements in edible and biodegradable materials for food packaging, potential of ozonation in surface modification of food packaging polymers, characterization applications and safety aspects of nanomaterials used in food and dairy industry, toxic effects of tinplate corrosion, and mitigation measures in canned foods. About the Book Series: Innovations in Agricultural and Biological Engineering Other Books on Agricultural and Biological Engineering from Apple Academic Press, Inc. About the Editors Contents Contributors Abbreviations Preface PART I: DESIGN AND DEVELOPMENT OF FOOD PRODUCTS FOR SPECIFIC APPLICATIONS 1. Design of Specific Foods Favorable for Gut Microflora • Robin Alvin Wilson 2. Human Gut Microbiota: Designer Diet and Review of Techniques for Identification of Microflora • Akhlash Pratap Singh 3. Composite Probiotic Dairy Products: Concepts and Design With a Focus on Millets • Shubham Kumar and Monika Sharma 4. Encapsulation Technology for Development of Specific Foods • Pavuluri Pavani, S. Subhashini, S. Niveadhitha, and Challagali Gowtami Apurva PART II: ADVANCES IN FOOD PACKAGING SYSTEMS 5. Recent Trends in Edible and Alternative Food Packaging Technologies • Ajay Yadav, Samlesh Kumari, and Dibyakanta Seth 6. Recent Advancements in Edible and Biodegradable Food Packaging • Gargi Ghoshal 7. Potential of Ozonation in Surface Modification of Food Packaging Polymers • R. Pandiselvam, B. L. Dinesha, Anjineyulu Kothakota, S. V. Ramesh, B. Kamalapreetha, and T. Rohit PART III: TOXICOLOGY STUDIES FOR ASSESSMENT OF FOOD SAFETY 8. Characterization, Applications, and Safety Aspects of Nanomaterials in the Food and Dairy Industries • Anu Kumari, Prachi Wasnik, Saurabh Shankar Patel, and Sandeep Kumar 9. Toxic Effects of Tinplate Corrosion and Mitigation Measures in Canned Foods • Shubhra Pareek, Deepti Jain, and Debasis Behera Index