Processed products obtained from meat, fish, and poultry played a predominant role ascribed to their nutritional profile and sensory characteristics. Usually, these products are highly perishable, therefore the food industries were using the traditional thermal method of heat processing techniques in order to extend the stability of the product to the greater extent. But this traditional method has several disadvantages, which includes undesirable changes in organoleptic characteristics, denaturation of good quality of animal proteins, degradation of several nutritional components. Non-Thermal Processing Technologies for the Meat, Fish, and Poultry Industry addresses stability enhancement of meat, fish, and poultry processed products by implementing a non-thermal approach. Currently there are several innovative non-thermal processing techniques available that can be adopted for enhancing the safety quality of various meats, fish, and poultry based food products. This book presents the various non-thermal processing techniques that can be successfully applied for meat, fish, and poultry processing industry, including high pressure processing, ultrasound, irradiation, and pulse electric field. It explains how these processes can minimize the quality changes significantly without posing any sorts of threat to the consumers. These techniques can be replaced for traditional thermal processing techniques viz. roasting, frying, boiling and grilling. This book benefits food scientists, food process engineers, academicians, students, and food industrial persons by providing in-depth knowledge about non-thermal processing of foods for meat, fish, and poultry product’s quality retention as well as for efficient consumer acceptability. It contains current and emerging trends in the use of non-thermal processing techniques for its application in these industries.

The dairy industry usually adopts conventional methods of processing various milk-based food products, which can destroy nutrients and minimize organoleptic qualities. An alternative approach for this is the non-conventional method of non-thermal processing techniques. Not only does this enhance the nutritional profile of the various processed products, but increases the consumer acceptability. There are some emerging non-thermal processing techniques such as pulsed light, cold plasma, high pressure processing, ultrasonic, UV pasteurization, or ozone treatments, which can be successfully employed in dairy processing industries to enhance product acceptability, safety, and quality aspects. Non-Thermal Processing Technologies for the Dairy Industry describes several emerging non-thermal processing techniques that can be specially employed for the dairy processing industry. The book narrates the benefits of using pulsed light, cold plasma, high pressure and ultrasonic during processing of various dairy products. Key Features: Addresses techniques used for extraction of functional food components from various dairy products by using super critical CO2 extraction technology. Explains application of ozone and cold plasma technology for treating dairy processing waste waters with efficient recycling aspects. Discusses the importance of using biopreservatives in shelf life extension of several dairy food products. Portrays scope and significant importance of adopting UV pasteurization in processing market milk along with safety and environmental impacts over processing This book solves the issue of waste generation in dairy industries and further advises recovery of such waste for efficient recycling process. In addition to being useful for dairy technologists, it is a great source for academic scholars and students looking to gain knowledge and excel in the non-thermal procesing area.

In recent years, consumers have been concentrating on the health benefits and nutrition from food to preserve a healthy lifestyle. They are looking for colorants derived from natural sources to enhance the nutritional and antioxidant value of foods. Coloured cereals (wheat, rice, barley, oat, maize, sorghum, and millets) contain many phytochemicals, including anthocyanins and carotenoids associated with numerous health benefits. This book presents a comprehensive overview of the bioactive potential, food applications, and health benefits of coloured cereal grains. Novel approaches to the integration of coloured grain into food in the food processing industries are included, reviewing high-value pigments in the bran layer which can easily be extracted and utilized as functional foods and natural colorants. Aimed at researchers carrying out innovative studies, food regulatory and safety authorities and food processing industries who are trying to minimize synthetic food colorants and dyes, this book provides a novel approach to the use of substitute synthetic dyes which can improve the nutritional value, appearance, texture, flavour, and storage properties of food products.