The Handbook of Research on Food Processing and Preservation
Technologies is a valuable 5-volume collection that illustrates
various design, development, and applications of novel and
innovative strategies for food processing and preservation. The
roles and applications of minimal processing techniques (such as
ozone treatment, vacuum drying, osmotic dehydration, dense phase
carbon dioxide treatment, pulsed electric field, and high-pressure
assisted freezing) are discussed, along with a wide range of
applications. The handbook also explores some exciting
computer-aided techniques emerging in the food processing sector,
such as robotics, radio frequency identification (RFID),
three-dimensional food printing, artificial intelligence, etc. Some
emphasis has also been given on nondestructive quality evaluation
techniques (such as image processing, terahertz spectroscopy
imaging technique, near infrared, Fourier transform infrared
spectroscopy technique, etc.) for food quality and safety
evaluation. The significant roles of food properties in the design
of specific foods and edible films have been elucidated as well.
Volume 4: Design and Development of Specific Foods, Packaging
Systems, and Food Safety presents new research on health food
formulation, advanced packaging systems, and toxicological studies
for food safety. This volume covers in detail the design of
functional foods for beneficial gut microflora, design of specific
foods for gut microbiota, composite probiotic dairy products:
concepts and design with a focus on millets, encapsulation
technology for development of specific foods, prospects of edible
and alternative food packaging technologies, recent advancements in
edible and biodegradable materials for food packaging, potential of
ozonation in surface modification of food packaging polymers,
characterization applications and safety aspects of nanomaterials
used in food and dairy industry, toxic effects of tinplate
corrosion, and mitigation measures in canned foods. Other volumes
in the set include: Volume 1: Nonthermal and Innovative Food
Processing Methods Volume 2: Nonthermal Food Preservation and Novel
Processing Strategies Volume 3: Computer-Aided Food Processing and
Quality Evaluation Techniques Volume 5: Emerging Techniques for
Food Processing, Quality, and Safety Assurance The book helps to
provide an understanding of different food formulations and
development of edible packaging techniques with emphasis on the
assessment of food product safety and quality. The book also
provides information on various methods of formulation for
development of new and safe products. Together with the other
volumes in the set, Handbook of Research on Food Processing and
Preservation Technologies will be a valuable resource for
researchers, scientists, students, growers, traders, processors,
industries, and others.
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