Food Processing Technologies: Impact on Product Attributes, 1st Edition (Hardback) book cover

Food Processing Technologies

Impact on Product Attributes, 1st Edition

Edited by Amit K. Jaiswal

CRC Press

759 pages | 60 B/W Illus.

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pub: 2016-07-26
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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

About the Editor

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.

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science