This book provides a global perspective of present-age frontiers in food process engineering research, innovation, and emerging trends. It provides an abundance of new information on a variety of issues and problems in food processing technology. Divided into five parts, the book presents new research on new trends and technologies in food processing, ultrasonic treatment of foods, foods for specific needs, food preservation, and food hazards and their controls.
Table of Contents
Emerging Trends and Technologies in Food Processing.Trends in Food Packaging Technology. Emerging Technology-Based Drying: Food and Feed Products. Application of Emerging Technologies for Freezing and Thawing of Foods. Principles of Novel Freezing and Thawing Technologies for Food Application. Overview of Applications of Dryers for Foods: Industrial, Solar, Novel, and Infrared.Ultrasonic Treatment of Foods.Ultrasonic-Assisted Derivatization of Fatty Acids from Edible Oils and Determination by GC-MS. Principles of Ultrasonic Technology for Treatment of Milk and Milk Products.Foods for Specific Needs.Natural Food Colors: A Technical Insight. Potential Use of Pseudocereals: Buckwheat, Quinoa and Amaranth. Nutraceutical and Functional Foods for Cardiovascular Health.Food Preservation.Natural Antioxidant during Frying: Food Industry Perspective.Food Hazards and Their Controls.Hazard Analyses Critical Control Point Program. Antibiotics in Food Producing Animals and Resistance Hazards.
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