Novel Technologies for Dairy Foods
- 1st Edition - June 1, 2027
- Latest edition
- Editors: Zuhaib F. Bhat, Abderrahmane Aït Kaddour, Maneesha Mohan
- Language: English
Novel Technologies for Dairy Foods provides a comprehensive overview of the latest advancements in the processing of milk and dairy products through both traditional and modern… Read more
Description
Description
Novel Technologies for Dairy Foods provides a comprehensive overview of the latest advancements in the processing of milk and dairy products through both traditional and modern technologies. Recent innovations in engineering, materials science, and consumer sciences have led to significant research on emerging techniques such as pulsed electric fields, ultrasound, high-pressure processing, and 3D printing. These technologies not only enhance the quality and prolong the shelf life of dairy products but also facilitate the development of functional and designer foods tailored to special dietary needs, including those of geriatrics and individuals with swallowing difficulties. This book compiles and interprets a wealth of literature, summarizing industrial applications and advancements in processing technologies including cold plasma, pulsed electric field, ohmic heating and many more. Packaging systems, designer foods, and automation are covered, as well as the use of nano-preservatives with antioxidant and antimicrobial properties. This book is an essential resource for a diverse audience, including researchers, industry professionals, and students in the fields of food science, dairy technology, and nutrition. With contributions from renowned experts across the globe, readers will gain insights into the mechanisms by which novel technologies impact dairy quality and the latest trends in the industry.
Novel Technologies for Dairy Foods serves as a critical reference for those seeking to deepen their understanding of innovative practices and their practical applications in the dairy sector.
Novel Technologies for Dairy Foods serves as a critical reference for those seeking to deepen their understanding of innovative practices and their practical applications in the dairy sector.
Key features
Key features
- Compiles the exisiting research on novel technologies applied to milk and dairy products, highlighting advances in processing, functional properties, and packaging
- Examines the applications of emerging technologies such as pulsed electric fields, ultrasound, and 3D printing in enhancing the quality and shelf life of dairy products
- Discusses the development of functional and designer foods using advanced technologies to improve the bioactive properties of dairy-derived peptides and hydrolysates
- Describes overall findings from recent studies, focusing on industrial applications and advances in the dairy industry
Readership
Readership
Academics and industry researchers in dairy science and technology as well as adjacent areas including food processing and packaging, food engineering, nutrition, and future foods
Table of contents
Table of contents
1. Novel technologies for the processing of milk and dairy products
2. Applications of high-pressure processing in the dairy industry
3. 3D printing for the development of milk and dairy-based foods
4. Applications of pulse electric field in the dairy industry
5. Applications of ultrasound in the dairy industry
6. Pulsed light for the processing of milk and milk products
7. Cold plasma for processing of milk and milk products
8. Applications of ohmic heating in the dairy industry
9. Microwave technology for processing milk and milk products
10. Novel technologies for developing highly digestible milk and dairy-based foods
11. Novel technologies for developing edible and biodegradable packaging for dairy products
12. Role of novel technologies in the development of functional and designer milk and dairy-based foods
13. Nano- and micro-preservatives for milk and dairy products
2. Applications of high-pressure processing in the dairy industry
3. 3D printing for the development of milk and dairy-based foods
4. Applications of pulse electric field in the dairy industry
5. Applications of ultrasound in the dairy industry
6. Pulsed light for the processing of milk and milk products
7. Cold plasma for processing of milk and milk products
8. Applications of ohmic heating in the dairy industry
9. Microwave technology for processing milk and milk products
10. Novel technologies for developing highly digestible milk and dairy-based foods
11. Novel technologies for developing edible and biodegradable packaging for dairy products
12. Role of novel technologies in the development of functional and designer milk and dairy-based foods
13. Nano- and micro-preservatives for milk and dairy products
Product details
Product details
- Edition: 1
- Latest edition
- Published: June 1, 2027
- Language: English
About the editors
About the editors
Zuhaib F. Bhat
Editor
Zuhaib F. Bhat is working as an Associate Professor in the Division of Livestock Products Technology of SKUAST-Jammu (India). He was awarded his PhD from Lincoln University (Department of Wine, Food and Molecular Biosciences) in collaboration with the University of Otago (Department of Food Science). Dr. Bhat has worked on different aspects of animal products (meat, milk, and their products) for more than 14 years. He has published more than 90 research papers, 50 review articles, 30 book chapters and 03 books.
Affiliations and expertise
Associate Professor, Division of Livestock Products Technology of SKUAST-Jammu, IndiaAbderrahmane Aït Kaddour
Editor
Dr. AÏT-KADDOUR earned his HDR diploma (Habilitation to supervise PhD student) in 2015 from the university of Clermont-Ferrand and his PhD in food science engineering from the University-Montpellier/SupAgro, France in 2007. He obtained two MSc degrees, one in food science engineering and one in process engineering from the University of Bordeaux (engineering school) in 2023 and the University of Montpellier in 2004, respectively. He held a Postdoctorate position in chemistry at INRAE Reims France (UMR FARE) in 2019. He is currently a Professor at the Food Quality and Business Department at VetAgro Sup National Institute in France. He delivers different lectures in food science, food process, food packaging and food innovation. He also performed different lectures abroad at Padjajaran University in Indonesia, University of Technical Science at Fez (Morocco) and at the Technical Science University of Tashkent in Uzbekistan. He conducted different research in food science, food processing, food technology and packaging. His research activities are conducted on different food matrices i.e. meat, cereal, milk and dairy products, with a high specialization in the last two matrices. He is also specialized in chemometrics, smart sensors and participated to different publications (reviews and book) on Food Industry 4.0. He published more than 69 scientific papers and reviews, 2 books and 3 book chapters on food science, food industry, food packaging, spectroscopy, chemometrics and food industry 4.0.
Affiliations and expertise
Department of Food Science (Dairy and Cheese), University of Clermont Auvergne, FranceManeesha Mohan
Editor
Associate Professor Maneesha Mohan works at Dairy Manufacturing in South Dakota State University, USA.
Affiliations and expertise
Associate Professor, Dairy Manufacturing, South Dakota State University, USA