Food Processing Technologies : Impact on Product Attributes book cover
1st Edition

Food Processing Technologies
Impact on Product Attributes

Edited By

Amit K. Jaiswal

ISBN 9781482257540
Published July 26, 2016 by CRC Press
759 Pages 60 B/W Illustrations

USD $300.00

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Book Description

The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the food. It also enhances color and texture while maintaining quality of products and makes them edible. However, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins and bioactive metabolites among others. Food Processing Technologies: Impact on Product Attributes covers a range of food processing technologies and their effect on various food product attributes, such as bioactive compounds, safety, and sensory and nutritional aspects of the food upon processing.

There are eight major parts in the book. Part I covers the conventional processing technologies. Parts II, III, IV, and V deal with various novel processing technologies, including impingement processing technologies, electro-magnetic processing technologies, physico-mechanical processing technologies, and electro-technologies. Part VI introduces chemical processing technologies. Part VII comprise irradiation processing technology, and the final part is focused on biological processing technology, detailing the application of enzymes in food processing. Numerous studies were carried out to find the impact of these processing technologies on various aspects of food and associated health promotion properties. Both positive and negative results were obtained based on nature of foods, processing type, and duration of processing, and this book covers these results in depth.

Table of Contents

Introduction and Plan of the Book
Amit K. Jaiswal

Conventional Processing Technology

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

Impingement Processing Technology

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

Electromagnetic Processing Technology

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

Physicomechanical Processing Technology

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

Pulse Electric Field Processing Technology

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

Chemical Processing Technology

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

Radiation Processing Technology

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

Biological Processing Technology

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

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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.