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Nonthermal Food Engineering Operations
About this book
NONTHERMAL FOOD ENGINEERING OPERATIONS
Presenting cutting-edge information on new and emerging food engineering processes, Nonthermal Food Engineering Operations, the latest volume in the series, "Bioprocessing in Food Science, " is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.
"Bioprocessing in Food Science" is a series of volumes covering the entirety of unit operations in food processing. This latest volume covers nonthermal food engineering operations, focusing on packaging techniques, artificial intelligence and other emerging technologies and their use and relevance within food engineering, fluid extraction, nanotechnology, and many other topics.
As the demand for healthy food is increasing in the current global scenario, manufacturers are searching for new possibilities for occupying a greater share in the rapidly changing food market. Compiled reports and updated knowledge on thermal processing of food products are imperative for commercial enterprises and manufacturing units. In the current scenario, academia, researchers, and food industries are working in a scattered manner and different technologies developed at each level are not compiled to implement for the benefits of different stakeholders. However, advancements in bioprocesses are required at all levels for the betterment of food industries and consumers. This series of groundbreaking edited volumes will be a comprehensive compilation of all the research that has been carried out so far, their practical applications, and the future scope of research and development in the food bioprocessing industry.
During the last decade, there have been major developments in novel technologies for food processing. This series will cover all the novel technologies employed for processing different types of foods, encompassing the background, principles, classification, applications, equipment, effect on foods, legislative issue, technology implementation, constraints, and food and human safety concerns.
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Information
Table of contents
- Cover
- Table of Contents
- Series Page
- Title Page
- Copyright Page
- Preface
- 1 Artificial Intelligence (AI) in Food Processing
- 2 Advances in Ultrasound in Food Industry
- 3 Biosensors in Food Quality and Safety
- 4 Cold Plasma: Principles and Applications
- 5 Food Extrusion: An Approach to Wholesome Product
- 6 Image Processing Technology, Imaging Techniques, and Their Application in the Food Processing Sector
- 7 Active and Passive Modified Atmosphere Packaging: Recent Advances
- 8 Membrane Processing Techniques in Food Engineering
- 9 Nano Technology in Food Packaging
- 10 Polysaccharide-Based Bionanocomposites for Food Packaging
- 11 Smart, Intelligent, and Active Packaging Systems for Shelf-Life Extension of Foods
- 12 Supercritical and Subcritical Fluid Extraction Systems
- 13 Ultraviolet Rays in Food Processing
- Index
- Also of Interest
- End User License Agreement