Chemistry of Thermal and Non-Thermal Food Processing Technologies

Häftad, Engelska, 2024

Av Brijesh K Tiwari, Mysore Lokesh Bhavya, Brijesh K. Tiwari

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Chemistry of Thermal and Non-Thermal Food Processing Technologies provides the latest information to the food science community about the chemistry of emerging food processing technologies, including the fundamentals, recent trends, chemistry aspects in terms of quality parameters, and microbial inactivation for each technology. Divided in 4 sections, the book focus on a range of emerging technologies, such as microwave processing of food, radio frequency processing, infrared processing, ohmic heating, drying technologies, ionizing radiation processing, among others.

All chapters include the following common features: principle, scope and mechanisms; effect on macromolecules (proteins, lipids, carbohydrates); effect on bioactives (Vitamins, minerals, bioactive agents); chemistry of microbial inactivation; and degradation mechanisms.

Covers the chemistry aspect of novel food processing technologies
Includes chemical constituents associated with food quality and nutritional properties of food
Brings fundamental, recent trends, and chemistry aspects in terms of quality parameters and microbial inactivation

Produktinformation

Utgivningsdatum2024-11-27
Mått152 x 229 x undefined mm
Vikt1 150 g
FormatHäftad
SpråkEngelska
Antal sidor400
FörlagElsevier Science
ISBN9780443221828

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Brijesh K Tiwari is a principal research officer at TEAGASC and adjunct Professor at University College Dublin, Ireland. He obtained his Master’s degree at the Central Food Technological Research Institute (India) in 2003, and his PhD at the University College of Dublin (Ireland) in 2009. He leads a team of 6 postdoctoral researchers/Research officers and 14 PhDs in the area of novel food processing technologies. His research output includes over 200 peer-reviewed research publications and over 100 book chapters. He has also co-edited 14 books and is a book series editor for IFST Advances in Food Science book series. He is currently the Editor-in-chief of the Journal of Food Processing and Preservation. Mysore Lokesh Bhavya is a Marie Slodowska-Curie Career-Fit PLUS Fellow, Department of Food Chemistry and Technology at Teagasc Food Research Centre, Ashtown, Ireland and has doctorate degree (Food Science) from Central Food Technological Research Institute (CSIR-CFTRI), Mysuru, India. She has worked on various green non-thermal techniques such as ultrasound, supercritical CO2 extraction and light based technologies. She has also worked in the field of food microbiology, biopesticides, flavor science and drying of fresh produce. She has published 12 peer reviewed journals, two book chapters and one review paper with high impact factor and citations.

Part 1. Overview of the book1. Classification based on application2. Classification based on the mode of actionPart 2. Chemistry of Thermal food processing technologies3. Microwave processing of food4. Chemistry of radio frequency processing5. Chemistry of infrared processing6. Chemistry of ohmic heating of foods7. Chemistry of innovative drying technologies on foodPart 3. Chemistry of Non-thermal food processing technologies8. Ionising radiation processing9. High pressure processing10. Pulsed electric field processing11. Ultrasound processing12. Light based technologies13. Cold plasma technology14. Hydrodynamic cavitation15. Ozone processing16. Dense Phase CO2/Supercritical CO217. Novel antimicrobial agentsPart 4. Degradation Kinetics during food processing18. Degradation of nutrients during storage19. Degradation kinetics of bioactives and microbial inactivation by emerging technologies