Food Processing Technologies Impact on Product Attributes

Introduction and Plan of the Book
Amit K. Jaiswal

Impact of Processing and Storage on Bioactive Ingredients and Nutritional and Sensory Properties of Food
M. Sukumar, M. Sundar, M. Sivarajan, S. Babuskin, K. Radhakrishnan, and P. Azhagu Saravana Babu

Canning: Impact on Food Products Quality Attributes
Paolo Lucci, Deborah Pacetti, Monica Rosa Loizzo, and Natale G. Frega

Roasting Effects on Nutritional and Antinutritional Compounds in Coffee
Jeane Santos da Rosa, Otniel Freitas-Silva, Ronoel Luiz de Oliveira Godoy, and Claudia Moraes de Rezende

Novel High-Humidity Hot Air Impingement Blanching in Agricultural Products Processing
Hong-Wei Xiao, Jun Wang, Jun-Wen Bai, and Zhen-Jiang Gao

Hot Air Impingement Heating of Food Products
Hong-Wei Xiao, Qian Zhang, Jun Wang, and Zhen-Jiang Gao

Infrared-Assisted Blanching and Drying: Impact on Quality-Related Parameters
G.C. Jeevitha, H. Umesh Hebbar, and K.S.M.S. Raghavarao

Microwave Processing: Impact on Food Product Quality Attributes
Giorgia Spigno

Radio Frequency Heating: Impact on Food Product Attributes
H. Umesh Hebbar and G.C. Jeevitha

Application of Ultrasound to Aid Food Processing
Larysa Paniwnyk

Impact of Sonication on Shelf Life, Sensory, and Nutritional Quality of Food
Daniela Bermúdez-Aguirre and Gustavo Barbosa-Cánovas

Hydrodynamic Pressure Processing: Impact on the Quality Attributes of Fresh and Further-Processed Meat Products
Brian C. Bowker, Janet S. Eastridge, and Morse B. Solomon

High Hydrostatic Pressure: Impact on Quality-Related Parameters
Ana Zulueta, María José Esteve, and Ana Frígola

High Hydrostatic Pressure Processing at High Temperature: Impact on Quality Attributes and Future Outlook from Consumers’ Perspective
Indrawati Oey, Farnaz Faridnia, Shahin Roohinejad, Sze Ying Leong, Pui Yee Lee, and Vidya Kethireddy

Ultra-High-Pressure Homogenization: Impact on Microbiological, Physical, and Chemical Quality of Soy Milk
Fábio H. Poliseli-Scopel and Victoria Ferragut

Pulsed Electric Field: Impact on Food Product Attributes
Gulsun Akdemir Evrendilek

Pulsed Electric Field Processing: Its Technological Opportunities and Consumer Perception
Indrawati Oey, Shahin Roohinejad, Sze Ying Leong, Farnaz Faridnia, Pui Yee Lee, and Vidya Kethireddy

Ozone in Food Processing: Impact on Food Products Attributes
Otniel Freitas-Silva and Andressa Moreira de Souza

Supercritical Carbon Dioxide as a Technology for the Processing of Horticultural Products
Kelly A. Ross

Pulsed Ultraviolet Light Processing for Microbial Inactivation and Its Applications for Food and Water Safety
Gulsad Uslu and Ali Demirci

Gamma and Electron Beam for Nutrients and Bioactives Conservation in Chestnuts, Mushrooms, and Dried Plants
Amilcar L. Antonio, João C.M. Barreira, Ângela Fernandes, Eliana Pereira, and Isabel C.F.R. Ferreira

Electron Beam for Microbial Inactivation in Food
Lucrezia Auditore, Agata Mazzaglia, and Marina Trimarchi

Inactivation Kinetics of Foodborne Pathogens with Electron Beam Emphasizing Salmonella
Reza Tahergorabi, Kristen E. Matak, and Jacek Jaczynski

Enzymes in Food Processing: Impact on Food Product Attributes
Rajeev Ravindran, Samriti Sharma, and Amit K. Jaiswal

Biography

Amit K. Jaiswal, PhD, is an Assistant Lecturer in Food Technology/Engineering at the School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin, Ireland. Dr. Jaiswal graduated from Andhra University and earned his master’s degree from Jiwaji University, India, and PhD in Food Technology from Dublin Institute of Technology, Ireland. He has published numerous book chapters, peer-reviewed research papers, and delivered a number of presentations at national and international conferences. His research focuses on novel processing technologies, functional and nutritional ingredient extraction from plant natural resources, and the valorization of food industry waste for the production of high value-added products.