Food Processing and Preservation Technology: Advances, Methods, and Applications

Description

Food Processing and Preservation Technology: Advances, Methods, and Applications confronts the challenges of food preservation by providing new research and information on the use of novel processing and preservation technologies during production, processing, and transportation in the food industry for the improvement of shelf life and the safety of foods. The book is organized in two main parts. The first section focuses on novel and nonthermal processing of food and food products. It looks at dielectric heating and ohmic heating as well as three-dimensional printing of foods and ozonization of food products. Part two delves into process interventions for food processing and preservations, discussing the applications of diverse novel food processing. The authors discuss drying technologies, advances in food fermentation technologies, mechanization of traditional indigenous products for preservation of food and safety, and different properties and concepts of bakery products. Key features: Examines different properties and attributes of some bakery foods, etc. Elucidates on novel nonthermal processing techniques and their mechanisms of actions for minimal loss of food nutrients and for food safety Discusses a variety of modern technologies that aim to reduce the spoilage of food products This volume presents valuable research on food processing, quality control, and safety measures for food products by means of novel processing and preservation technologies during production, processing, and transportation in the food industry. Cover Half Title Title Page Copyright Page Series Page Other Books on Agricultural and Biological Engineering by Apple Academic Press, Inc. About Senior-Editor-In-Chief About the Editors Table of Contents Contributors Abbreviations Preface Part I: Novel Extraction Methods for Bioactive Compounds 1. Principles and Applications of Extraction Technologies in the Food Industry 2. Novel Extraction Methods: Profiling of Natural Phytochemicals 3. Extraction of Value-Added and High-Value Food Products 4. Ultrasonic-Assisted Extraction of Polyphenols from Food Processing Wastes Part II: Encapsulation Methods for Bioactive Compounds 5. Encapsulation Technologies: Principles and Applications in the Food Industry 6. Encapsulation of Natural Polyphenols for Food Applications 7. Microencapsulation of Natural Pigments Part III: Health Promoting Activities of Bioactive Compounds 8. Role of Phytochemicals in Human Health 9. Nutraceuticals with Health-Promoting Activities 10. Functional and Nutraceutical Foods: Health and Safety Aspects 11. Edible Mushroom Phenolics: Health and Future Perspectives 12. Nutritional Constituents and In Vitro Antioxidant Activities of Selected Wild Edible Fruits 13. Delivery of Probiotics in the Food Industries Index