Technologies in Food Processing  book cover
1st Edition

Technologies in Food Processing

ISBN 9781774631416
Published March 31, 2021 by Apple Academic Press
400 Pages 15 Color & 47 B/W Illustrations

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Book Description

With the unprecedented increase in the world’s population, the need for different foodprocessing techniques becomes extremely important. And with the increase in awareness of and demand for food quality, processed products with improved quality and better taste that are safe are also important aspects that need to be addressed. In this volume, experts examine the use of different technologies for food processing. They look at technology with ways to preserve nutrients, eliminate anti-nutrients and toxins, add vitamins and minerals, reduce waste, and increase productivity.

Topics include, among others:

• applications of ohmic heating

• cold plasma in food processing

• the role of biotechnology in the production of fermented foods and beverages

• the use of modification of food proteins using gamma irradiation

• edible coatings to restrain migration of moisture, oxygen, and carbon dioxide

• natural colorants, as opposed to synthetic coloring, which may have toxic effects

• hurdle technology in the food industry

• the unrecognized potential of agro-industrial waste

Table of Contents

Ohmic Heating in Food Processing

Suheela bhat, Charanjiv Singh Saini, and Harish Kumar Sharma

Application of Cold Plasma in Food Processing

U. S. Annapure

Bio-Processing of Foods: Current Scenario and Future Prospects

Rupinder Kaur, Parmjit S. Panesar, Gisha Singla, and Rajender S. Sangwan

Trends in Enzymatic Synthesis of High Fructose Syrup

R. S. Singh, K. Chauhan, and R. P. Singh

Gamma Irradiation of Food Proteins: Recent Developments in Modification of Proteins to Improve Their Functionality

Mudasir Ahmad Malik, Harish Kumar Sharma, and Charanjiv Singh Saini

Edible Coatings: Potential Applications in Food Packaging

Loveleen Sharma, Charanjiv Singh Saini, and Harish Kumar Sharma

Natural Pigments: An Alternative to Synthetic Food Colorants

Robinka Khajuria

Hurdle Technology in Foods

Pragati Kaushal and H. K. Sharma

Composition, Properties and Processing of Mushroom

Vivek Kumar, H. K. Sharma, and Anjali Srivastava

Changes in Physical, Functional and Nutritional Characteristics of Extrudates During Extrusion

S. A. Wani, M. A. Parray, and P. Kumar

Processing and value addition of custard apple

Navneet Kumar, H. K. Sharma, C. Khodifad Bhargavbhai, and Manjeet Prem

Pearl Millet: Flour and Starch Properties

Kawaljit Singh Sandhu, Anil Kumar Siroha, Maninder Kaur, and Sneh Punia

Agro industrial byproducts utilization: from trash to treasure

Kiran Bains and Pushpa Dhami

Traceability: Sustainable Solution in Food Chain

Rohant Kumar Dhaka, R. Chandrakala, and Ashutosh Upadhyay

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Harish Kumar Sharma, PhD, is a Professor and Former Dean (R&C) of the Food Engineering and Technology Department at the Sant Longowal Institute of Engineering and Technology (SLIET), India. His research deals primarily with food process development, value addition, and exploration of new quality control methods. He has published more than 170 papers in national/international journals and has authored/edited several books, along with book chapters. He has successfully handled a number of projects for government agencies and industry in the capacity of principal investor or co-principal investor. Dr. Sharma is affiliated with various associations and state and national committees and has acted as a referee and editorial board member for several journals.

Parmjit S. Panesar, PhD, is a Professor and Head of the Department of Food Engineering and Technology at Sant Longowal Institute of Engineering and Technology, Punjab, India. His research is focused in the area of food biotechnology, especially prebiotics, probiotics, microbial enzymes, application of immobilized cells/enzymes in different bioprocesses, and value addition of agro-industrial wastes. He has successfully completed several research projects and has authored many scientific papers published in international/national scientific papers, over 50 book reviews, and many book chapters, and he has also authored/edited several books.


"Food availability and food security in the future is going to  be of great concern. The gradual decrease of farm lands, resources and manpower will affect the way in which food will be available to populations. One solution for food security is minimizing post harvest losses and maximizing processing so that growing demands can be sustainably met throughout. This makes us realize that food processing techniques are extremely important to maintain quality and safe food. In this context the book on 'Technologies in Food Processing' addresses the important aspects regarding different technologies in food processing. [...] On the whole this book helps the reader to understand food processing techniques, value addition and explores ways to maintain nutritional quality and microbial safety in processed foods."

-- S. Uma Mageshwari

The Indian Journal of Nutrition and Dietetics, Vol.57 (1), January - March 2020