1st Edition
Advanced Research Methods in Food Processing Technologies Technology for Sustainable Food Production
PART I: COLD PLASMA AND ULTRASOUND PROCESSING OF FOODS
1. Introduction to Food Processing Technologies
Soumya Doodi, N. A. Nanje Gowda, and Chennappa Gurikar
2. Applications of Cold Plasma Technology in the Food Industry
Kaninika Paul, Pragya Pandey, Utsav Rathore, and N. A. Nanje Gowda
3. Applications of Cold Plasma Technology in Food Processing
Varsha Kanojia
4. Potential of Plasma Engineering for Decontamination in the Food Industry
T. Supriya and B. B. Borse
5. Impact of Cold Plasma on Physical Surface Modifications of Foods and Food Products
M. Dharini, Ratish K. Ramanan, E. J. Rifna, C. K. Sunil, N. Venkatachalapathy, and R. Mahendran
6. Ultrasound Processing of Foods and Food Products: An Overview
Gitanjali Gautam, Mainao Alina Gayary, Nikhil Kumar Mahnot, and Charu Lata Mahanta
7. Potential of Ultrasound Technology in Nutraceuticals and Pharmaceuticals
Shashikant V. Bhandari, Aniket P. Sarkate, Pranali V. Kuthe, and Bhagwan K. Sakhale
8. Principles of Ultrasonication Processing in the Food Industry
Roshna Khawas and Pranjal Dutta
9. Potential of Thermosonication Processing in the Food Industry
Sandhya Singh, Baldev Singh Kalsi, and Mohammed Shafiq Alam
10. Role of Ultrasound-Assisted Mechanical Shear Force in Preservation of Foods
Amit Kumar Mukherjee
PART II: MICROWAVE PROCESSING OF FOODS
11. Applications of Microwave Technology in Food Processing
Aniket P. Sarkate, Nileema S. Gore, and Bhagwan K. Sakhale
12. Potential of Microwave Heating in Food Processing
Mohan Naik, Yashaswini Japannanayakanakote Puttalingappa, and N. Venkatachalapathy
13. Intermittent Microwave Drying of Strawberry Fruits
Leandro Levate Macedo, Jefferson Luiz Gomes Corrêa, Irineu Petri Júnior, Wallaf Costa Vimercati, and Cintia Da Silva Araujo
PART III: RESEARCH ADVANCES IN PROCESSING OF FOODS
14. High-Pressure Processing of Foods and Food Products: An Overview
Cinu Varghese, V. Harsha, K. L. Claudia, and Alphy Nisa Steaphen
15. Applications of Electrospinning Technology in Foods: An Overview
Harinderjeet Kaur Bhullar, Barinderjeet Singh Toor, and Amarjeet Kaur
16. Encapsulation Techniques and Their Applications in the Food Industry
Gurveer Kaur
17. Impact of Freezing and Thawing Processes on Textural Properties of Food Products
Lavanya Devaraj, Nikitha Modupalli, C. K. Sunil, R. Mahendran, and N. Venkatachalapathy
18. 3-D Printing of Foods: Concepts, Applications, and Prospects
Cinu Varghese, M. S. Roopesh, Prem Prakash Srivastav, and Anjali Sudhakar
19. Potential of Enzyme-Linked Immunosorbent Assay (ELISA) for Food Authentication
Sadaf Nazir, Syed Amir Ashraf, Insha Zahoor, Z. R. Azaz Ahmad Azad, and Farhana Mehraj Allai
20. Applications of Nanotechnology in Food Processing
Soumya Rathore and Anand Kumar Pandey
Biography
Junaid Ahmad Malik, PhD, is a Lecturer with the Department of Zoology at Government Degree College, Bijbehara, Kashmir (J&K), India, and is actively involved with teaching and research activities. Dr. Malik has published research articles and technical papers in international peer-reviewed journals and has authored and edited books, book chapters, and popular editorial articles. He also serves as an editor and reviewer of several journals. He has participated in several state, national, and international conferences, seminars, workshops, and symposia. He is a life member of the Society for Bioinformatics and Biological Sciences.
Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico–Mayaguez Campus. He 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. A prolific author and editor, he has written more than 200 journal articles and several textbooks and has edited over 100 books.
Preeti Birwal, PhD, is a Scientist in the Department of Processing and Food Engineering at the College of Agricultural Engineering and Technology at Punjab Agricultural University, Ludhiana, Punjab, India. She served at Jain Deemed to be University, Bangalore, as a member of the board of examiners and placements. She has delivered lectures as a resource person on doubling farmers’ income through dairy technology in training sponsored by the directorate of Extension, Ministry of Agriculture and Farmers Welfare, Government of India. She has published research papers, edited books, book chapters, popular articles, conference papers, abstracts, and editorial opinions.
Ritesh Balaso Watharkar, PhD, is affiliated with the College of Management, Agri and Food Business Management, MIT-ADT University, Loni Kalbhor, Pune, Maharashtra, India. He was formerly Assistant Professor at Karunya Institute of Technology and Sciences and was also a senior visiting scholar under a UNESCO Great Wall China Fellowship Programme. He was Assistant Professor at K. K. Wagh Food Tech College and at Shramshakti College of Food Technology. He has published journal articles, popular articles, and several books.
