1st Edition

Non-Thermal Processing of Functional Foods

Edited By Sudip Kumar Pattanayek, Debashis Dutta, Ajay Singh Copyright 2025
    450 Pages 26 Color & 8 B/W Illustrations
    by CRC Press

    This book compiles the latest non-thermal processing technologies to develop functional foods. Chapters cover non-thermal technologies, such as ultrasounds, high-hydrostatic pressure, high-voltage electrical discharge, and cold plasma. These techniques process food without damaging the nutritional benefits and sensory qualities. The book discusses bioactivity, bioaccessibility, and bioavailability related to nutrition and functional food ingredients. It describes methods that reduce processing times, regulate Maillard reactions, enhance the quality and improve usefulness. This book is meant for professionals, post-graduate students, and researchers in food sciences and chemical engineering.



    Ch 1:  Revolutionizing Food Processing: Unveiling the Impact of Emerging Technologies on Nutritional Parameters, Chemical Functional Properties, and Microstructure of food constituents

    Nabia Bilal, Sameer Ahmad, Mehvish Habib

    Ch 2:  Exploring Non-Thermal Processing Techniques for Enhancing Nutritional Quality and Shelf Life

    Vidhu Yadav*, Diksha Kinger**, Kappat Valiyapeediyekkal Sunooj


    Ch 3: Revolutionizing Food Processing: Harnessing Non-Thermal Technologies for Probiotic and Composite Food Development

    Rubeka Idrishi, Priyanka Kataria, KVD Karthik

    Ch 4: Cold Plasma Applications in Food Processing: Enhancing Shelf-life, Decontamination, and Functional Modification for Sustainable and Innovative Solutions

    Prafull Chavan, Gurvendra Pal Singh,Rahul Yadav

    Ch 5: Revolutionizing Food Processing: Unveiling the Potential of High-Pressure Technologies for Sustainable and Nutrient-Rich Fresh Produce

    Simple Sharma, Anamika Chauhan

    Ch 6: Innovative Approaches for Efficient Extraction of Heat-Labile Bioactive Compounds: A Focus on Novel Technologies in the Era of Health-Promoting Foods

    Muskaan Gupta, Navjot Kaur, Gurjeet Kaur

    Ch 7: Non-Thermal Processing as a Preservation Tool for Health-Promoting Technologies: A Systematic Review

    Rukshana Irani, Ayan Chatterjee, Soma Das


    Ch 8: Advances in improving the efficiency and solubilization of plant extract using supercritical fluid extraction

    Kiran Verma, Sheetal Thakur

    Ch 9: Advancements in Non-Thermal Processing Techniques for Enhancing Quality and Shelf Stability of Health-Promoting Beverages

    Rekha Rani, Khushal Solanki, Rewa Kulshrestha and Jagbir Rehal

    Ch 10: Advancing Nutritional Fortification: Cold Plasma Technology in Enhancing Iron and Phytochemical Content of Foods.

    Mehvish Habib, Sadaf Nazir, Iqra Qureshi, Khalid Bashir, Kulsum Jan

    Ch 11: Revolutionizing Beverage Preservation: A Deep Dive into Non-Thermal Techniques for Extended Shelf Life and Sustainable Industry Practices

    Sakshi Singh, Manisha Thakur ,Mehvish Habib, Kulsum Jan, Khalid Bashir

    Ch 12: Advances in Non-thermal Membrane Processing for Nutrient Recovery in the Dairy Industry: A Comprehensive Review

    Piverjeet Kaur Dhillon & Priya Singla

    Ch 13: Advancements in Food Safety: Unveiling the Efficacy of Pulsed Ultraviolet Technology in Disinfection and Enhanced Bioavailability Processes

    Kamaljeet Kaura, Kuldeep Yadav, Neha Aggarwal

    Ch 14: Innovative Approaches to Food Processing: Unlocking the Potential of Novel Foods and Non-Thermal Techniques

    Madhu Vishawkarma and Suresh Bhise

    Ch 15: an advanced Biokinetic Perspective in Pulsed Light Technology for Enhanced Biosafety and Nutrient Preservation

    Dheeraj Chitara, Sweta Rai, Debashis Dutta, Prashant Kumar

    Ch 16: Ozonation Technology: An Adopted Antibacterial Tactic for Meat, Fruit/Fruit Juice and Water Disinfection

    Sheetal Thakur, Balwant Insa and Mehak Katyal


    Dr. Sudip K. Pattanayek is a Professor at the Department of Chemical Engineering, IIT Delhi, New Delhi, India Dr. Debashis Dutta is a Lecturer at the Department of Food Processing Technology, MMGP College, Govt. of West Bengal, India Dr. Ajay Singh is an Assistant professor, at the Department of Food Technology, Mata Gujri College, Fatehgarh Sahib, Punjab, India