Non-Thermal Food Processing Technologies
eBook - ePub

Non-Thermal Food Processing Technologies

Impact on Color Profile

  1. 412 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Non-Thermal Food Processing Technologies

Impact on Color Profile

About this book

Various processes are required to preserve and extend the shelf-life of food, many of which cause detrimental effects on the color and appearance of food. Alternative methods for the thermal processing of food are gaining importance day by day due to increased consumer demand for minimally processed fresh-like food products with high sensory, appearance, and nutritional qualities. This new book provides an informative overview of non-thermal food processing technologies that can preserve food color and appearance.

The book offers comprehensive coverage of the application of emerging technologies on the color profile of different food products, such as fruits, vegetables, beverages, dairy products, and meat. It discusses the influence and impact of emerging technologies on the color and appearance of foods and beverages, along with their challenges and prospects.

The food processing technologies discussed include cold plasma, ultrasound, microwave processing, ozone processing, ohmic heating, pulsed light, UV irradiation, pulsed electric field, high-pressure processing, vacuum frying, and others.

This book, Non-Thermal Food Processing Technologies: Impact on Color Profile, offers an important context on applying emerging food processing technologies to solve food safety issues and enhance shelf-life extension while paying attention to food appearance. It is an excellent resource for food engineers and technologists, processors, nutritionists, and food industry professionals for exploring new non-thermal techniques.

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Yes, you can access Non-Thermal Food Processing Technologies by Kaavya Rathnakumar, R. Pandiselvam, Kaavya Rathnakumar,R. Pandiselvam in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Science General. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Cover Page
  2. Half Title page
  3. Title Page
  4. Copyright Page
  5. About the Book Series: Postharvest Biology and Technology
  6. About the Editors
  7. Contents
  8. Contributors
  9. Preface
  10. 1. Food Pigments And Color Measurement Techniques
  11. 2. Impact of High-Pressure Processing on Food Colors
  12. 3. Application of Ultrasound And Its Impact on Color
  13. 4. Impact of Microwave Processing on Food Color
  14. 5. Effect of Ozone Processing Parameters on the Color Profile of Food
  15. 6. Cold Plasma Processing and Its Impact on the Color Profile of Food Products
  16. 7. Effect of Ohmic Heating on Color Profile of Liquid Food
  17. 8. Impact of UV Irradiation on the Color Profile of Food
  18. 9. Pulsed Electric Fields Technology and Its Applications in Foods: Effects On Color Parameters
  19. 10. Effect of Light Emitting Diode (Led) Treatment on the Color of Food Products
  20. 11. Impact of Vacuum Frying on Color Properties of Fried Snacks
  21. 12. Effect of Extrusion Processing Parameters on Color Properties of Extru Dates
  22. 13. Nonthermal Techniques in the Food Industry: Safety and Regulatory Aspects
  23. Index