Description
Book SynopsisWith 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
Trade Review"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
Table of ContentsOhmic Heating in Food Processing. Application of Cold Plasma in Food Processing. Bio-Processing of Foods: Current Scenario and Future Prospects. Trends in Enzymatic Synthesis of High Fructose Syrup. Gamma Irradiation of Food Proteins: Recent Developments in Modification of Proteins to Improve their Functionality. Edible Coatings: Potential Applications in Food Packaging. Natural Pigments: An Alternative to Synthetic Food Colorants. Hurdle Technology in Foods. Composition, Properties and Processing of Mushroom. Changes in Physical, Functional and Nutritional Characteristics of Extrudates During Extrusion. Processing and Value Addition of Custard Apple. Pearl Millet: Flour and Starch Properties. Agro Industrial Byproducts Utilization: from Trash to Treasure. Traceability: Sustainable Solution in Food Chain.
