Handbook of Research on Food Processing and Preservation Technologies: Volume 2: Nonthermal Food Preservation and Novel Processing Strategies (Hardcover)

PART I: Novel Nonthermal Food Processing Technologies 1. High-Pressure Processing and Preservation of Foods Robina Rai, Swastika Das, and Shyam Kumar Singh 2. Ultrasonication of Foods Brindha Deivendran, Madhumitha Maran, and S. Subhashini 3. Microwave Vacuum Dehydration Technology in Food Processing Ronit Mandal and Anubhav Pratap Singh 4. Thermoelectric Refrigeration Technology for Preservation of Fruits and Vegetables Prasad Chavan, Gagandeep Kaur, and Mohammed Shafiq Alam 5. Electrospinnability of Food-Grade Biopolymers B. G. Seethu, R. Devaraju, B. Rajunaik, F. Magdaline Eljeeva Emerald, Heartwin A. Pushpadass, B. Surendra Nath, and Laxmana N. Naik 　 PART II: Advances in Food Processing and Preservation Techniques 6. Technologies for Shelf-Life Enhancement of Herbs and Leafy Vegetables R. S. Gaudham, Rohit Kumar, Rajasree Ranjit, Arun Sharma, Pramod K. Prabhakar, and Neela Emanuel 7. Advanced Methods of Encapsulation Priyanka Kundu and Prerna Gupta 8. Ozonation: Potential Applications in Oilseed Storage Gurjeet Kaur, Gagandeep Kaur Sidhu, Jashandeep Singh, and Preeti Birwal 9. Role of Vacuum Technology in Food Preservation Aswin S. Warrier 　 PART III: Food Processing Techniques for Product Formulation 10. Advanced Encapsulation Methodologies for Herbal Food Products Sadhna Mishra, Arvind Kumar, Shikha Pandhi, and Dinesh Chandra Rai 11. Encapsulation of Probiotics by Electrospinning Aditya P. Sukumar, P. Devikrishna, F. Magdaline Eljeeva Emerald, Heartwin A. Pushpadass, and B. Surendra Nath 12. Design and Applications of Mechanical Expellers in Dairy, Food, and Agricultural Processing Rajasekhar Tellabati and Rekha Ravindra Menon