Chemistry of Thermal and Non-Thermal Food Processing Technologies
- 1st Edition - November 27, 2024
- Imprint: Academic Press
- Editors: Brijesh K Tiwari, Mysore Lokesh Bhavya
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 2 2 1 8 2 - 8
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 2 2 1 8 3 - 5
Chemistry of Thermal and Non-Thermal Food Processing Technologies provides the latest information to the food science community about the chemistry of emerging food processin… Read more
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Request a sales quoteChemistry 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
Researchers, academics and other professionals actively working, developing research, promoting scientific activities and interested in the development of research, teaching, and lecturing in Food Science and Technology that include the fields of Food Chemistry, Microbiology, Quality and Safety, Physics, Biology, Engineering, and Consumer Science. Undergraduate, master, PhD and post-doctoral students as well as professionals, technicians, staff members and researchers in related areas with interest in develop professional, research, and lecturing activities related to Food Science and Technology and related knowledge presented in this Book
Part 1. Overview of the book
1. Classification based on application
2. Classification based on the mode of action
Part 2. Chemistry of Thermal food processing technologies
3. Microwave processing of food
4. Chemistry of radio frequency processing
5. Chemistry of infrared processing
6. Chemistry of ohmic heating of foods
7. Chemistry of innovative drying technologies on food
Part 3. Chemistry of Non-thermal food processing technologies
8. Ionising radiation processing
9. High pressure processing
10. Pulsed electric field processing
11. Ultrasound processing
12. Light based technologies
13. Cold plasma technology
14. Hydrodynamic cavitation
15. Ozone processing
16. Dense Phase CO2/Supercritical CO2
17. Novel antimicrobial agents
Part 4. Degradation Kinetics during food processing
18. Degradation of nutrients during storage
19. Degradation kinetics of bioactives and microbial inactivation by emerging technologies
1. Classification based on application
2. Classification based on the mode of action
Part 2. Chemistry of Thermal food processing technologies
3. Microwave processing of food
4. Chemistry of radio frequency processing
5. Chemistry of infrared processing
6. Chemistry of ohmic heating of foods
7. Chemistry of innovative drying technologies on food
Part 3. Chemistry of Non-thermal food processing technologies
8. Ionising radiation processing
9. High pressure processing
10. Pulsed electric field processing
11. Ultrasound processing
12. Light based technologies
13. Cold plasma technology
14. Hydrodynamic cavitation
15. Ozone processing
16. Dense Phase CO2/Supercritical CO2
17. Novel antimicrobial agents
Part 4. Degradation Kinetics during food processing
18. Degradation of nutrients during storage
19. Degradation kinetics of bioactives and microbial inactivation by emerging technologies
- Edition: 1
- Published: November 27, 2024
- No. of pages (Paperback): 400
- Imprint: Academic Press
- Language: English
- Paperback ISBN: 9780443221828
- eBook ISBN: 9780443221835
BK
Brijesh K Tiwari
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.
Affiliations and expertise
Research Officer, TEAGASC – Agriculture and Food development Authority; Professor, University College Dublin, Dublin, IrelandMB
Mysore Lokesh Bhavya
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.
Affiliations and expertise
Marie Slodowska-Curie Career-Fit PLUS Fellow, Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, IrelandRead Chemistry of Thermal and Non-Thermal Food Processing Technologies on ScienceDirect