Emerging Thermal and Nonthermal Technologies in Food Processing

ISBN-13: 9781771888318 / Angielski / Twarda / 2020 / 290 str.

Prem Prakash Srivastav; Deepak Kumar Verma; Ami R. Patel

Opis

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.

Spis treści

1. Evaluation of Thermal Processing in the Dairy Industry Using Milk Enzymes Loredana Dumitraşcu, Gabriela Râpeanu, and Nicoleta Stănciuc 2. Microwave Heating: Alternative Thermal Process Technology for Food Application Deepak Kumar Verma et al. 3. Effects of Drying Technology on Physiochemical and Nutritional Quality of Fruits and Vegetables Deepak Kumar Verma et al. 4. Disinfection of Drinking Water by Low Electric Field Asaad Rehman Saeed Al-Hilphy, Nawfal A. Alhelfi, and Saher Sabih George 5. Removal Cholesterol from Minced Meat Using Supercritical CO2 Asaad Rehman Saeed Al-Hilphy, Munir Abood Jasim Al-Tai, and Hassan Hadi Mehdi AlRubaiy 6. Microwave-Convective Drying of Ultrasound Osmotically Dehydrated Tomato João Renato de Jesus Junqueira et al. 7. Ultrasound-Assisted Osmotic Dehydration in Food Processing: A Review Vahid Mohammad pour Karizaki 8. Hydrodynamic Cavitation Technology for Food Processing and Preservation Naveen Kumar Mahanti et al. 9. High Pressure Processing (HPP): Fundamental Concepts, Emerging Scope, and Food Application Deepak Kumar Verma et al. 10. Induced Electric Field (IEF) as an Emerging Non-hermal Techniques for Food Processing Industries: Fundamental Concepts and Application Na Yang and Dan-Dan Li