Nonthermal and Innovative Food Processing Methods (Paperback)

PART I: EMERGING NONTHERMAL APPROACHES IN FOOD SCIENCE AND ENGINEERING 1. High-Pressure Processing: Potential Applications for Foods 2. Ultraviolet Light Technology: Applications for Fresh Produce 3. Microwave-Assisted Extraction (MAE) Technology: Potential for Extraction of Food Components 4. High-Pressure Assisted Freezing of Foods 5. Microencapsulation Technology: Potential in Formulations of Probiotic Foods PART II: PROSPECTS OF INNOVATIVE FOOD PRESERVATION STRATEGIES 6. Dense Phase Carbon Dioxide (DPCD)-Aided Preservation of Foods 7. Ionic Liquids: Applications in Food Science and Food Processing 8. Application of Ozone in the Food Industry: Recent Advances and Prospects 9. Advances in Osmotic Dehydration