1st Edition
Handbook of Research on Food Processing and Preservation Technologies 5-volume set
he Handbook of Research on Food Processing and Preservation Technologies is a 5-volume collection that highlights various design, development, and applications of novel and innovative strategies for food processing and preservation. Together, the 5 volumes will prove to be valuable resource for researchers, scientists, students, growers, traders, processors, and others in the food processing industry.
VOLUME 1: NONTHERMAL AND INNOVATIVE FOOD PROCESSING METHODS
PART I: EMERGING NONTHERMAL APPROACHES IN FOOD SCIENCE AND ENGINEERING
1. High-Pressure Processing: Potential Applications for Foods
K. Gomathy, R. Pandiselvam, Anjineyulu Kothakota, and S. V. Ramesh
2. Ultraviolet Light Technology: Applications for Fresh Produce
Gozde Oguz Korkut and Gurbuz Gunes
3. Microwave-Assisted Extraction (MAE) Technology: Potential for Extraction of Food Components
Faizan Ahmad, Sadaf Zaidi, and Z. R. A. A. Azad
4. High-Pressure Assisted Freezing of Foods
Pavan Manjunath Gundu, Preeti Birwal, Chaitradeepa G. Mestri, and Gunjal Mahendra Vishram
5. Microencapsulation Technology: Potential in Formulations of Probiotic Foods
Meenatai G. Kamble, Ajay Chinchkar, and Anurag Singh
PART II: PROSPECTS OF INNOVATIVE FOOD PRESERVATION STRATEGIES
6. Dense Phase Carbon Dioxide (DPCD)-Aided Preservation of Foods
Lavanya Devraj, Mohan G. Naik, Nikitha Modupalli, Suka Thangaraju, and Venkatachalapathy Natarajan
7. Ionic Liquids: Applications in Food Science and Food Processing
Carolina Elisa Demaman Oro, Victor De Aguiar Pedott, Marcelo Luis Mignoni, Rogério Marcos Dallago, Marcus Vinícius Tres, and Giovani Leone Zabot
8. Application of Ozone in the Food Industry: Recent Advances and Prospects
Ravi Pandiselvam, Nukasani Sagarika, Yarrakula Srinivas, Anjineyulu Kothakota, Kamalakkannan Gomathy, and Kaliramesh Siliveru
9. Advances in Osmotic Dehydration
Barinderjeet Singh Toor, Harinderjeet Kaur Bhullar, and Amarjeet Kaur
VOLUME 2: NONTHERMAL FOOD PRESERVATION AND NOVEL PROCESSING STRATEGIES
PART I: Novel Nonthermal Food Processing Technologies
1. High-Pressure Processing and Preservation of Foods
Robina Rai, Swastika Das, and Shyam Kumar Singh
2. Ultrasonication of Foods
Brindha Deivendran, Madhumitha Maran, and S. Subhashini
3. Microwave Vacuum Dehydration Technology in Food Processing
Ronit Mandal and Anubhav Pratap Singh
4. Thermoelectric Refrigeration Technology for Preservation of Fruits and Vegetables
Prasad Chavan, Gagandeep Kaur, and Mohammed Shafiq Alam
5. Electrospinnability of Food-Grade Biopolymers
B. G. Seethu, R. Devaraju, B. Rajunaik, F. Magdaline Eljeeva Emerald, Heartwin A. Pushpadass, B. Surendra Nath, and Laxmana N. Naik
PART II: Advances in Food Processing and Preservation Techniques
6. Technologies for Shelf-Life Enhancement of Herbs and Leafy Vegetables
R. S. Gaudham, Rohit Kumar, Rajasree Ranjit, Arun Sharma, Pramod K. Prabhakar, and Neela Emanuel
7. Advanced Methods of Encapsulation
Priyanka Kundu and Prerna Gupta
8. Ozonation: Potential Applications in Oilseed Storage
Gurjeet Kaur, Gagandeep Kaur Sidhu, Jashandeep Singh, and Preeti Birwal
9. Role of Vacuum Technology in Food Preservation
Aswin S. Warrier
PART III: Food Processing Techniques for Product Formulation
10. Advanced Encapsulation Methodologies for Herbal Food Products
Sadhna Mishra, Arvind Kumar, Shikha Pandhi, and Dinesh Chandra Rai
11. Encapsulation of Probiotics by Electrospinning
Aditya P. Sukumar, P. Devikrishna, F. Magdaline Eljeeva Emerald, Heartwin A. Pushpadass, and B. Surendra Nath
12. Design and Applications of Mechanical Expellers in Dairy, Food, and Agricultural Processing
Rajasekhar Tellabati and Rekha Ravindra Menon
VOLUME 3: COMPUTER-AIDED FOOD PROCESSING AND QUALITY EVALUATION TECHNIQUES
PART I: VIRTUALIZATION AND COMPUTER-AIDED APPROACHES IN FOOD PROCESSING
1. Radio Frequency Identification (RFID): Basic Principles and Applications in the Food Industry
Varsha Kanojia, Swati Kapoor, and Gagandeep Kaur Sidhu
2. Applications of Radio Frequency Heating Technology in Food Processing
R. Pandiselvam, V. Prithviraj, and Anjineyulu Kothakota
3. Potential Use of Robotics in the Food Industry
Ajay Chinchkar, Meenatai G. Kamble, and Anurag Singh
4. Three-Dimensional Printing of Food Products: Printing Techniques, Novel Applications, and Printable Food Materials
Leena Kumari, Monika Sharma, and Neelam Upadhyay
PART II: SENSOR-BASED EVALUATION METHODS FOR FOOD QUALITY
5. Role of Artificial Intelligence for Quality Evaluation of Food Products
Amit Kumar Juneja, V. K. Ammu, and Dharinkumar Bharatkumar Jayswal
6. Advances in Color Measurement of Food Products
Prashant Saurabh Minz, Charanjiv Singh Saini, Ashish Kumar Singh, and Chitranayak Sinha
7. Terahertz Spectroscopy Imaging Technique: Non-Destructive Tool for Evaluation of Quality and Safety of Food Products
Amreena Jan, R. Pandiselvam, Anjineyulu Kothakota, N. U. Sruthi, and S. V. Ramesh
8. Food Labeling as a Marketing and Quality Assurance (QA) Tool
Samreen Siddiqui, Rashi Khatri, and G. Nagamaniammai
9. Detection of Pesticides in Fruits and Vegetables: Principles and Methods
Krishna Gopalakrishnan, Rohit Kumar, Rajasree Ranjit, Arun Sharma, and Pramod K. Prabhakar
PART III: MATHEMATICAL SIMULATION OF FOOD PROPERTIES FOR QUALITY CONTROL
10. Mathematical Analysis of Moisture Sorption in Food Products
Naveen Jose, Menon Rekha Ravindra, and Gajanan P. Deshmukh
11. Numerical Methods and Modeling Techniques in Food Processing
R. Pandiselvam, V. Prithviraj, Anjineyulu Kothakota, Anu Suprabha Raj, Manoj Kumar Pulivarthi, and Kaliramesh Siliveru
12. Energy Storage Using Phase Change Materials: Principles, Methods, Numerical Simulations, and Applications in Food Processing
Ravi Prakash and Menon Rekha Ravindra
13. Dielectric Properties of Animal Source Foods (ASF) and Applications for Quality Evaluation
Rajasree Ranjit, Arun Sharma, Pramod K. Prabhakar, and Neela Emanuel
VOLUME 4: DESIGN AND DEVELOPMENT OF SPECIFIC FOODS, PACKAGING SYSTEMS, AND FOOD SAFETY
1. Design of Specific Foods Favorable for Gut Microflora
Robin Alvin Wilson
2. Human Gut Microbiota: Designer Diet and Review of Techniques for Identification of Microflora
Akhlash Pratap Singh
3. Composite Probiotic Dairy Products: Concepts and Design with a Focus on Millets
Shubham Kumar and Monika Sharma
4. Encapsulation Technology for Development of Specific Foods
Pavuluri Pavani, S. Subhashini, S. Niveadhitha, and Challagali Gowtami Apurva
5. Recent Trends in Edible and Alternative Food Packaging Technologies
Ajay Yadav, Samlesh Kumari, and Dibyakanta Seth
6. Recent Advancements in Edible and Biodegradable Food Packaging
Gargi Ghoshal
7. Potential of Ozonation in Surface Modification of Food Packaging Polymers
R. Pandiselvam, B. L. Dinesha, Anjineyulu Kothakota, S. V. Ramesh, B. Kamalapreetha, and T. Rohit
8. Characterization, Applications, and Safety Aspects of Nanomaterials in the Food and Dairy Industries
Anu Kumari, Prachi Wasnik, Saurabh Shankar Patel, and Sandeep Kumar
9. Toxic Effects of Tinplate Corrosion and Mitigation Measures in Canned Foods
Shubhra Pareek, Deepti Jain, and Debasis Behera
VOLUME 5: EMERGING TECHNIQUES FOR FOOD PROCESSING, QUALITY, AND SAFETY ASSURANCE
1. Low Temperature Based Ultrasonic Drying of Foods
Pavan M. Gundu, Preeti Birwal, Chaitradeepa G. Mestri, and Abila Krishna
2. Hypobaric Processing of Food
Sharanabasava Kumbar and Menon Rekha Ravindra
3. Viability of High-Pressure Technology in the Food Industry
Mohona Munshi, Madhusudan Sharma, and Saptashish Deb
4. Potential of Pulsed Electric Fields in Food Preservation
Pranali Nikam, Suvartan Ranvir, John David, Thejus Jacob, and Raman Seth
5. Pulsed Light Technology in Food Processing and Preservation
Mahendra Gunjal, Humeera Tazeen, Pavan M. Gundu, Preeti Birwal, and Abila Krishna
6. Potential of Green Nanotechnology in Food Processing and Preservation
Shikha Pandhi, Arvind Kumar, Sadhna Mishra, and Dinesh Chandra Rai
7. Food Encapsulation: Principles, Novel Methods, and Applications
Nikunj Sharma, Syed Mansha Rafiq, and Syed Insha Rafiq
8. Food Authentication: Basics and Detection Methods
Sangita Bansal, Kanika Sharma, and Era V. Malhotra
9. Imaging Techniques for Quality Assessment of Spices and Nuts
Leena Kumari, Monika Sharma, and Gajanan Deshmukh
10. Fourier Transform Infrared (FTIR) Spectroscopy with Chemometrics: Evaluation of Food Quality and Safety
Neelam Upadhyay, C. G. Harshitha, Nilesh Kumar Pathak, and Rajan Sharma
11. Robotic Engineering: A Tool for Quality and Safety of Foods
Ravi Prakash and Menon Rekha Ravindra
Biography
Megh R. Goyal, Preeti Birwal, Monika Sharma
