Food Processing Technologies: Impact on Product Attributes

ISBN-13: 9781482257540 / Angielski / Twarda / 2016 / 759 str.

Amit K. Jaiswal

Opis

The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the food. It also enhances color and texture while maintaining quality of products and makes them edible. However, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins and bioactive metabolites among others. Food Processing Technologies: Impact on Product Attributes covers a range of food processing technologies and their effect on various food product attributes, such as bioactive compounds, safety, and sensory and nutritional aspects of the food upon processing. There are eight major parts in the book. Part I covers the conventional processing technologies. Parts II, III, IV, and V deal with various novel processing technologies, including impingement processing technologies, electro-magnetic processing technologies, physico-mechanical processing technologies, and electro-technologies. Part VI introduces chemical processing technologies. Part VII comprise irradiation processing technology, and the final part is focused on biological processing technology, detailing the application of enzymes in food processing. Numerous studies were carried out to find the impact of these processing technologies on various aspects of food and associated health promotion properties. Both positive and negative results were obtained based on nature of foods, processing type, and duration of processing, and this book covers these results in depth.

Spis treści

Introduction and Plan of the BookAmit K. Jaiswal Conventional Processing Technology Impact of Processing and Storage on Bioactive Ingredients and Nutritional and Sensory Properties of FoodM. Sukumar, M. Sundar, M. Sivarajan, S. Babuskin, K. Radhakrishnan, and P. Azhagu Saravana Babu Canning: Impact on Food Products Quality AttributesPaolo Lucci, Deborah Pacetti, Monica Rosa Loizzo, and Natale G. Frega Roasting Effects on Nutritional and Antinutritional Compounds in CoffeeJeane Santos da Rosa, Otniel Freitas-Silva, Ronoel Luiz de Oliveira Godoy, and Claudia Moraes de Rezende Impingement Processing Technology Novel High-Humidity Hot Air Impingement Blanching in Agricultural Products ProcessingHong-Wei Xiao, Jun Wang, Jun-Wen Bai, and Zhen-Jiang Gao Hot Air Impingement Heating of Food ProductsHong-Wei Xiao, Qian Zhang, Jun Wang, and Zhen-Jiang Gao Electromagnetic Processing Technology Infrared-Assisted Blanching and Drying: Impact on Quality-Related ParametersG.C. Jeevitha, H. Umesh Hebbar, and K.S.M.S. Raghavarao Microwave Processing: Impact on Food Product Quality AttributesGiorgia Spigno Radio Frequency Heating: Impact on Food Product AttributesH. Umesh Hebbar and G.C. Jeevitha Physicomechanical Processing Technology Application of Ultrasound to Aid Food ProcessingLarysa Paniwnyk Impact of Sonication on Shelf Life, Sensory, and Nutritional Quality of FoodDaniela Bermúdez-Aguirre and Gustavo Barbosa-Cánovas Hydrodynamic Pressure Processing: Impact on the Quality Attributes of Fresh and Further-Processed Meat ProductsBrian C. Bowker, Janet S. Eastridge, and Morse B. Solomon High Hydrostatic Pressure: Impact on Quality-Related ParametersAna Zulueta, María José Esteve, and Ana Frígola High Hydrostatic Pressure Processing at High Temperature: Impact on Quality Attributes and Future Outlook from Consumers’ PerspectiveIndrawati Oey, Farnaz Faridnia, Shahin Roohinejad, Sze Ying Leong, Pui Yee Lee, and Vidya Kethireddy Ultra-High-Pressure Homogenization: Impact on Microbiological, Physical, and Chemical Quality of Soy MilkFábio H. Poliseli-Scopel and Victoria Ferragut Pulse Electric Field Processing Technology Pulsed Electric Field: Impact on Food Product AttributesGulsun Akdemir Evrendilek Pulsed Electric Field Processing: Its Technological Opportunities and Consumer PerceptionIndrawati Oey, Shahin Roohinejad, Sze Ying Leong, Farnaz Faridnia, Pui Yee Lee, and Vidya Kethireddy Chemical Processing Technology Ozone in Food Processing: Impact on Food Products AttributesOtniel Freitas-Silva and Andressa Moreira de Souza Supercritical Carbon Dioxide as a Technology for the Processing of Horticultural ProductsKelly A. Ross Radiation Processing Technology Pulsed Ultraviolet Light Processing for Microbial Inactivation and Its Applications for Food and Water SafetyGulsad Uslu and Ali Demirci Gamma and Electron Beam for Nutrients and Bioactives Conservation in Chestnuts, Mushrooms, and Dried PlantsAmilcar L. Antonio, João C.M. Barreira, Ângela Fernandes, Eliana Pereira, and Isabel C.F.R. Ferreira Electron Beam for Microbial Inactivation in FoodLucrezia Auditore, Agata Mazzaglia, and Marina Trimarchi Inactivation Kinetics of Foodborne Pathogens with Electron Beam Emphasizing SalmonellaReza Tahergorabi, Kristen E. Matak, and Jacek Jaczynski Biological Processing Technology Enzymes in Food Processing: Impact on Food Product AttributesRajeev Ravindran, Samriti Sharma, and Amit K. Jaiswal

O autorze

Amit K. Jaiswal, PhD, is an Assistant Lecturer in Food Technology/Engineering at the School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin, Ireland. Dr. Jaiswal graduated from Andhra University and earned his master’s degree from Jiwaji University, India, and PhD in Food Technology from Dublin Institute of Technology, Ireland. He has published numerous book chapters, peer-reviewed research papers, and delivered a number of presentations at national and international conferences. His research focuses on novel processing technologies, functional and nutritional ingredient extraction from plant natural resources, and the valorization of food industry waste for the production of high value-added products.