The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the food. It also enhances color and texture while maintaining quality of products and makes them edible. However, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins and bioactive metabolites among others. Food Processing Technologies: Impact on Product Attributes covers a range of food processing technologies and their effect on various food product attributes, such as bioactive compounds, safety, and sensory and nutritional aspects of the food upon processing.
There are eight major parts in the book. Part I covers the conventional processing technologies. Parts II, III, IV, and V deal with various novel processing technologies, including impingement processing technologies, electro-magnetic processing technologies, physico-mechanical processing technologies, and electro-technologies. Part VI introduces chemical processing technologies. Part VII comprise irradiation processing technology, and the final part is focused on biological processing technology, detailing the application of enzymes in food processing. Numerous studies were carried out to find the impact of these processing technologies on various aspects of food and associated health promotion properties. Both positive and negative results were obtained based on nature of foods, processing type, and duration of processing, and this book covers these results in depth.

lgrsnf/K:\_add\3\Food Processing Technologies - Impact on Product Attributes - 9781315355108.epub

nexusstc/Food processing technologies: impact on product attributes/a2272d8db8150eb2d9b76dc7d8fda8c1.epub

scihub/10.2307/3973468.pdf

zlib/Engineering/Jaiswal, Amit K/Food processing technologies: impact on product attributes_2836458.epub

Scanning Electron Microscopy (Sem) and Environmental Sem Suitable Tools For Study of Adhesion Stage and Biofilm Formation

Interrelated Analysis of Performance and Fouling Behaviors in Forward Osmosis by Ex-Situ Membrane Characterizations

Characterization of Ceramic Materials Synthesized by Mechanosynthesis for Energy Applications

Morphological and Photovoltaic Studies of TiO2 NTs for High Efficiency Solar Cells

Pathogenic Attributes of Non-Candida Albicans Candida Species Revealed by SEM.

SEM Analysis of Precipitation Process in Alloys

Márcia Cristina Furlaneto; Alane Tatiana Pereira Moralez; Célia Guadalupe Tardeli de Jesus Andrade; Emanuele Júlio Galvão de França; Luciana Furlaneto-Maia

Claudia A. Cortés-Escobedo; Ana M. Bolarín-Miró; Félix Sánchez-De Jesús; Gabriel Torres-Villaseñor; Juan Muñoz-Saldaña

Coskun Aydiner; Bulent Keskinler; Caner Tortop; Didem Ekinci; Ferihan Kuvvet; Nadir Dizge; Semra Topcu

Maribel L Saucedo-Muñoz; Hector J Dorantes-Rosale; Victor M Lopez-Hirata

Amit K. Jaiswal

Soumya El Abed

Janet Raloff

Mukul Dubey

INTECH Open Access Publisher

Ashgate Publishing Limited

Taylor & Francis Group

Chapman and Hall/CRC

Taylor & Francis Ltd

Gower Publishing Ltd

Taylor and Francis

In Tech d.o.o.

Taylor & Francis Group, 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742, 2016

CRC Press (Unlimited), Boca Raton, FL, 2017

United Kingdom and Ireland, United Kingdom

Place of publication not identified, 2016

United States, United States of America

1st ed, Oakville, 2016

Boca Raton, cop. 2017

Croatia, Croatia

Unknown, 2012

1, 20160805

s.l, 2012

lg1593192

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En.

Content: Introduction and Plan of the BookAmit K. JaiswalConventional Processing TechnologyImpact of Processing and Storage on Bioactive Ingredients and Nutritional and Sensory Properties of FoodM. Sukumar, M. Sundar, M. Sivarajan, S. Babuskin, K. Radhakrishnan, and P. Azhagu Saravana BabuCanning: Impact on Food Products Quality AttributesPaolo Lucci, Deborah Pacetti, Monica Rosa Loizzo, and Natale G. FregaRoasting Effects on Nutritional and Antinutritional Compounds in CoffeeJeane Santos da Rosa, Otniel Freitas-Silva, Ronoel Luiz de Oliveira Godoy, and Claudia Moraes de RezendeImpingement Processing TechnologyNovel High-Humidity Hot Air Impingement Blanching in Agricultural Products ProcessingHong-Wei Xiao, Jun Wang, Jun-Wen Bai, and Zhen-Jiang GaoHot Air Impingement Heating of Food ProductsHong-Wei Xiao, Qian Zhang, Jun Wang, and Zhen-Jiang GaoElectromagnetic Processing TechnologyInfrared-Assisted Blanching and Drying: Impact on Quality-Related ParametersG.C. Jeevitha, H. Umesh Hebbar, and K.S.M.S. RaghavaraoMicrowave Processing: Impact on Food Product Quality AttributesGiorgia SpignoRadio Frequency Heating: Impact on Food Product AttributesH. Umesh Hebbar and G.C. JeevithaPhysicomechanical Processing TechnologyApplication of Ultrasound to Aid Food ProcessingLarysa PaniwnykImpact of Sonication on Shelf Life, Sensory, and Nutritional Quality of FoodDaniela Bermudez-Aguirre and Gustavo Barbosa-CanovasHydrodynamic Pressure Processing: Impact on the Quality Attributes of Fresh and Further-Processed Meat ProductsBrian C. Bowker, Janet S. Eastridge, and Morse B. SolomonHigh Hydrostatic Pressure: Impact on Quality-Related ParametersAna Zulueta, Maria Jose Esteve, and Ana FrigolaHigh Hydrostatic Pressure Processing at High Temperature: Impact on Quality Attributes and Future Outlook from Consumers' PerspectiveIndrawati Oey, Farnaz Faridnia, Shahin Roohinejad, Sze Ying Leong, Pui Yee Lee, and Vidya KethireddyUltra-High-Pressure Homogenization: Impact on Microbiological, Physical, and Chemical Quality of Soy MilkFabio H. Poliseli-Scopel and Victoria FerragutPulse Electric Field Processing TechnologyPulsed Electric Field: Impact on Food Product AttributesGulsun Akdemir EvrendilekPulsed Electric Field Processing: Its Technological Opportunities and Consumer PerceptionIndrawati Oey, Shahin Roohinejad, Sze Ying Leong, Farnaz Faridnia, Pui Yee Lee, and Vidya KethireddyChemical Processing TechnologyOzone in Food Processing: Impact on Food Products AttributesOtniel Freitas-Silva and Andressa Moreira de SouzaSupercritical Carbon Dioxide as a Technology for the Processing of Horticultural ProductsKelly A. RossRadiation Processing TechnologyPulsed Ultraviolet Light Processing for Microbial Inactivation and Its Applications for Food and Water SafetyGulsad Uslu and Ali DemirciGamma and Electron Beam for Nutrients and Bioactives Conservation in Chestnuts, Mushrooms, and Dried PlantsAmilcar L. Antonio, Joao C.M. Barreira, Angela Fernandes, Eliana Pereira, and Isabel C.F.R. FerreiraElectron Beam for Microbial Inactivation in FoodLucrezia Auditore, Agata Mazzaglia, and Marina TrimarchiInactivation Kinetics of Foodborne Pathogens with Electron Beam Emphasizing SalmonellaReza Tahergorabi, Kristen E. Matak, and Jacek JaczynskiBiological Processing TechnologyEnzymes in Food Processing: Impact on Food Product AttributesRajeev Ravindran, Samriti Sharma, and Amit K. Jaiswal

Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- Editor -- Contributors -- 1: Introduction and Plan of the Book -- Section I: Conventional Processing Technology -- 2: Impact of Processing and Storage on Bioactive Ingredients and Nutritional and Sensory Properties of Food -- 3: Canning: Impact on Food Products Quality Attributes -- 4: Roasting Effects on Nutritional and Antinutritional Compounds in Coffee -- Section II: Impingement Processing Technology -- 5: Novel High-Humidity Hot Air Impingement Blanching in Agricultural Products Processing

2016-12-07