Jaiswal Food Processing Technologies

Impact on Product Attributes
Erscheinungsjahr 2016
ISBN: 978-1-4822-5755-7
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 759 Seiten

Food processing generally implies the transformation of the perishable raw food into value-added products; however, the procedures may influence food’s nutritional quality attributes, such as increase or decrease in certain bioactive metabolites. This book’s main focus is to present a wealth of food processing knowledge, the consequences for food and its various components, such as the changes in bioactive compounds, and the safety and sensory aspects of food. Traditional thermal processing techniques as well as innovative, nonthermal methods are highlighted.

Autoren/Hrsg.

Jaiswal, Amit K.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Introduction. Thermal Food Processing Technologies. Blanching: Impact on Food Products Attributes. Superheated Steam Impingement Blanching in Agricultural Products Processing. Hot Air Impingement Heating of Food Products. Extrusion Processing: Impact on Food Products Attributes. Roasting Effects on Nutritional and Antinutritional Compounds in Coffee. Canning: Impact on Food Products Attributes. Microwave Processing: Impact on Food Products Quality Attributes. Radio Frequency Heating: Impact on Food Products Attributes. Infrared Assisted Processing: Impact on Quality-Related Parameters. Ohmic Heating Processing: Effects on Quality and Shelf-Life of Foods. Emerging Thermal Processing and Storage: Impact on Quality-Related Parameters. Nonthermal Processing Technologies. The Application of Ultrasound to Aid Food Processing. Sonication: Impact on Shelf-Life, Sensory, and Nutritional Qualities of Foods. High Hydrostatic Pressure: Impact on Quality-Related Parameters. Hydrodynamic Pressure Processing: Impact on Food Products Attributes. Ultra-High Pressure Homogenization: Impact on Microbiological, Physical, and Chemical Quality of Soymilk. Pulsed Electric Field: Impact on Food Products Attributes. Ozone in Food Processing: Impact on Food Products Attributes. Supercritical Carbon Dioxide as a Technology for Processing of Horticultural Crops. Cold Atmospheric Plasma: Impact on Food Products Attributes. Pulsed Ultraviolet Light Processing for Microbial Inactivation and Its Applications for Food and Water Safety. Gamma and Electron Beam for Nutrients and Bioactives Conservation in Chestnuts, Mushrooms, and Dry Plants. Electron Beam for Microbial Inactivation in Food. E-Beam in Food Processing: Impact on Safety and Quality Attributes. The Preservation of Vegetables Via the Lactic Acid Fermentation. Antimicrobial Agents for Enhancement of Shelf-Life of Food Products.

Über Autor(innen)

Dr. Amit Kumar Jaiswal is working as a postdoctoral scientist at the School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin, Ireland. His research fields include food processing, natural products chemistry, and food safety. Apart from research, he is also engaged in teaching activities at the School of Food Science and Environmental Health, DIT, Ireland. Before joining the Dublin Institute of Technology, he was associated with National Chemical Laboratory (Pune) for almost three years, a pioneer research institute in India.

He also served as an associate editor for open access books food science for Versita publication and he is a frequent reviewer of more than twenty journals in the area of food science and technology. Dr. Jaiswal has co-authored several book chapters, published several peer-reviewed papers, conference papers, and has given a wealth of presentations at national and international conferences. He was the member of the technical organizing committee of the 7th International Conference on Predictive Modeling of Food Quality and Safety (ICPMF7) held in Dublin, Ireland, in 2011.