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Food processing for increased quality and consumption
1 online resource (xxvi, 498 pages) : illustrations
"Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. Examines different frying techniques, dielectric defrosting, high pressure processing, and moreProvides techniques to improve the quality and sensory aspects of foodsIncludes processing techniques for meat, fish, fruit, alcohol, yogurt and wheyOutlines techniques for fresh, cured and frozen foodsPresents processing methods to improve the nutritional value of foods"--
1. Food Processing for Increasing Consumption: the case of Legumes; Geetanjali Kaushik, Poonam Singhal, and Shivani Chaturvedi ; 2. Emerging food processing technologies: an overview; Gargi Ghoshal ; 3. Approach of food technologies for preservation and enrichment of bioactive compounds, improving the organoleptic properties; Guillermo Petzold, Jorge Moreno, María Pía Gianelli, Fabiola Cerda, Karla Mella, Pamela Zúñiga, and Patricio Orellana ; 4. Cutting Automation in Food Processing; Debao Zhou, Gary McMurray, Wayne Daley, Jing Bai, Shufang Wang ; 5. The perception of consumers vis-à-vis tracked fish measured via electronic instrument; Erika da Silva Maciel, Juliana Antunes Galvão, Luciana Kimie Savay-da-Silva, Hellen Almeida Kato, Fernando Rodrigues Peixoto Quaresma, Jaqueline Girnos Sonati, Marilia Oetterer ; 6.
Dynamic High Pressure Effects on Biopolymers: Polysaccharides and Proteins; Bruna Castro Porto, Alline Artigiani Lima Tribst, Marcelo Cristianini ; 7. Advances in non-thermal processing technologies for enhanced microbiological safety and quality of fresh fruit and juice products; Hafiz Muhammad Shahbaz, Jeong Un Kim, Sun-Hyoung Kim, Jiyong Park ; 8. Agroindustrial co-products as sources of novel functional ingredients; M. Lourdes Perez-Chabela and Annel M. Hernández-Alcántara ; 9. The contribution of bioactive peptides of whey to quality of food products; Tanja Krunic, Marica Rakin, Maja Bulatovic and Danica Zaric ; 10. Amino acids -- carriers of foods nutritional and biological value; Fanny Ribarova ; 11.
Strategy for the prediction, control and optimizing of the functional properties of food proteins: using statistical and chemometric tools; Sonia Esther Barberis, Héctor Luis Sturniolo, Laura Folguera and Jorge Federico Magallanes ; 12. Production of low alcohol beverages: Current status and perspectives; Loredana Liguori, Paola Russo, Donatella Albanese, Marisa Di Matteo ; 13. Dielectric Defrosting of Frozen Foods; Yvan Llave and Noboru Sakai ; 14. Role for value addition in processing foods of traditional varieties of grains; A. Sathya ; 15. Role of food product development in increased food consumption and value addition; Mian Kamran Sharif, Asna Zahid and Faiz-ul-Hassan Shah.
edited by Alexandru Mihai Grumezascu, Alina Maria Holban.
Includes bibliographical references and index.