Infodoc : Sciences, Techniques et Culture

With the unprecedented increase in the world’s population, the need for different food processing techniques becomes extremely important. And with the increase in awareness about the quality of the foods, processed products with improved quality and better taste along with safety are also important aspects that need to be addressed.
In this new volume, Technologies in Food Processing, experts address the use of different technologies. They look at technology to process foods with ways to preserve the nutrients, eliminate anti-nutrients and toxins, add vitamins and minerals, and reduce waste. The book explores several modern techniques used to preserve the essential nutritional benefits of foods. They search for easier ways to process foods that help to improve the quality of life for[...]

With the unprecedented increase in the world’s population, the need for different food processing techniques becomes extremely important. And with the increase in awareness about the quality of the foods, processed products with improved quality and better taste along with safety are also important aspects that need to be addressed.
In this new volume, Technologies in Food Processing, experts address the use of different technologies. They look at technology to process foods with ways to preserve the nutrients, eliminate anti-nutrients and toxins, add vitamins and minerals, and reduce waste. The book explores several modern techniques used to preserve the essential nutritional benefits of foods. They search for easier ways to process foods that help to improve the quality of life for individuals.
The book looks at new research in several areas of food processing technology, including:
. applications of ohmic heating
. cold plasma in food processing
. the role of biotechnology in production of fermented foods, alcoholic beverages, enzymes, food additives and functional foods
. the commercial production of HFS by conventional multienzymatic hydrolysis of starch and subsequent isomerization of dextrose into fructose by glucose isomerase
. the use of modification of food proteins using gamma irradiation and the effect of irradiation on the structural and functional properties
. edible coatings to restrain migration of moisture, oxygen, carbon dioxide, or any other solute materials
. natural colorants, as opposed to synthetic coloring, which may have toxic effects
. hurdle technology in food industry
. extrusion cooking and the changes that occur in the form of physical, functional and nutritional properties
. unrecognized potential of agro-industrial waste
. the relevance of traceability systems for food supply chain, particularly as a sustainable solution
The book will be beneficial to the researchers, students, and academicians working in the field of food processing and allied field.