Food Processing and Preservation Technology: Advances, Methods, and Applications
$15.00Megh R. Goyal, Santosh K. Mishra, Preeti Birwal
English | 2022 | PDF | 314 Pages
ISBNs: B09SRDZQVV, 1771889950, 1774639467, 1000353621, 9781774639467,
9781000353624, 9781771889957, 9781000353426, 978-1774639467,
978-1000353624, 978-1771889957, 978-1000353426
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.
