Chemistry of Thermal and Non-Thermal Food Processing Technologies
eBook - PDF

Chemistry of Thermal and Non-Thermal Food Processing Technologies

  1. 400 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Chemistry of Thermal and Non-Thermal Food Processing Technologies

About this book

Chemistry 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

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Yes, you can access Chemistry of Thermal and Non-Thermal Food Processing Technologies by Brijesh K Tiwari,Mysore Lokesh Bhavya in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Front Cover
  2. Chemistry of Thermal and Non-Thermal Food Processing Technologies
  3. Copyright Page
  4. Contents
  5. List of contributors
  6. About the editors
  7. Acknowledgment
  8. 1 Overview of chemistry of thermal and non-thermal food processing technologies
  9. 2 Chemistry of microwave processing of food
  10. 3 Chemistry of infrared processing
  11. 4 Chemistry of radiofrequency processing
  12. 5 Chemistry of ohmic heating of foods
  13. 6 Exploring the chemistry and safety of ionizing radiation processing in food applications
  14. 7 Chemistry of high-pressure processing
  15. 8 Recent developments in pulsed electric field processing of foods
  16. 9 Chemistry of ultrasound processing
  17. 10 Chemistry and microbiology of light-based (UV-C) processed foods
  18. 11 Chemistry of cold plasma technology
  19. 12 Chemistry of hydrodynamic cavitation technology
  20. 13 Chemistry of ozone processing
  21. 14 Chemistry of supercritical CO2 processing
  22. 15 Potential natural antimicrobial agents
  23. 16 Degradation kinetics during food processing and storage
  24. 17 Degradation of proteins during food processing and storage
  25. 18 Degradation of lipids during food processing
  26. 19 Degradation of polysaccharides during food processing
  27. Index
  28. Back Cover