TUM Library

Evaluation of Thermal Processing in the Dairy Industry Using Milk Enzymes / Loredana Dumitraşcu, Gabriela Râpeanu, and Nicoleta Stănciuc -- Microwave Heating: Alternative Thermal Process Technology for Food Application / Deepak Kumar Verma, Naveen Kumar Mahanti, Mamta Thakur, Subir Kumar Chakraborty, and Prem Prakash Srivastav -- Effects of Drying Technology on Physiochemical and Nutritional Quality of Fruits and Vegetables / Deepak Kumar Verma, Mamta Thakur, Prem Prakash Srivastav, Vahid Mohammadpour Karizaki, and Hafiz Ansar Rasul Suleria -- Disinfection of Drinking Water by Low Electric Field / Asaad Rehman Saeed Al-Hilphy, Nawfal A. Alhelfi, and Saher Sabih George -- Removal Cholesterol from Minced Meat Using Supercritical CO2 / Asaad Rehman Saeed Al-Hilphy, Munir Abood Jasim Al-Tai, and Hassan Hadi Mehdi AlRubaiy -- Microwave-Convective Drying of Ultrasound Osmotically Dehydrated Tomatoes / João Renato de Jesus Junqueira, Francemir José Lopes, Jefferson Luiz Gomes Corrêa, Kamilla Soares de Mendonça, Randal Costa Ribeiro, and Bruno Elyeser Fonseca -- Ultrasound-Assisted Osmotic Dehydration in Food Processing: A Review / Vahid Mohammadpour Karizaki -- Hydrodynamic Cavitation Technology for Food Processing and Preservation / Naveen Kumar Mahanti, Subir Kumar Chakraborty, S. Shiva Shankar, and Ajay Yadav -- High Pressure Processing (HPP): Fundamental Concepts, Emerging Scope, and Food Application / Deepak Kumar Verma, Mamta Thakur, Jayant Kumar, Prem Prakash Srivastav, Asaad Rehman Saeed Al-Hilphy, Ami R. Patel, and Hafiz Ansar Rasul Suleria -- Induced Electric Field (IEF) as an Emerging Non-Thermal Techniques for Food Processing Industries: Fundamental Concepts and Application / Na Yang and Dan-Dan Li.

"This new volume, Emerging Thermal and Nonthermal Technologies in Food Processing, provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies. Recent innovations in thermal as well as nonthermal technologies, which are specifically applied for potable water and fluid foods (milk, juice, soups, etc.), are well documented for their high bioavailability of macro- and micronutrients and are very promising. This brings together valuable information on fluid and microbial characteristics and quality dynamics that facilitate the adoption of new technology for food processing. Some new technologies and methods covered include the application of microwaves in heating, drying, pasteurization, sterilization, blanching, baking, cooking, and thawing; microwave-assisted extraction of compounds; using low-electric fields; alternation of temperature and pressure of supercritical carbon dioxide; ultrasound-assisted osmotic dehydration; hydrodynamic cavitation; high-pressure processing; gamma-irradiation; and more. The nonthermal technologies discussed have been developed as an alternative to thermal processing while still meeting required safety or shelf-life demands and minimizing the effects on nutritional and quality attributes. With contributions from a broad range of leading researchers, this comprehensive volume will be a valuable reference and useful guide for students, educators, researchers, food processors, and industry personnel looking for up-to-date insights in the field. The authors believe that worldwide adoption of these novel technologies will benefit consumers in terms of enhanced food safety, labeling, nutritional security, and value-added products at reasonable costs."-- Provided by publisher.

OCLC-licensed vendor bibliographic record.