1st Edition
Handbook of Research on Food Processing and Preservation Technologies 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
Biography
Megh R. Goyal
