Novel and Alternative Methods in Food Processing: Biotechnological, Physicochemical, and Mathematical Approaches (Hardcover)

Part I: Novel Methods for Foods Processing and Preservation 1. Ultrasound Processing of Foods and Food Products Deepika Kohli, Mahipal S. Tomar, and Rishi Richa 2. Microwave Heating of Food Products Gazia Nasir, Sadaf Zaidi, and Farhana M. Allai 3. Potential of Non-Thermal Technologies in the Food Industry R. Kaavya, R. Pandiselvam, Sergio I. Martinez-Monteagudo, Anjineyulu Kothakota, N. U. Sruthi, and Kali Ram 4. Thermo-Physical and Physicochemical Technologies for Drying of Food Products Namrata A. Giri, T. Krishnakumar, G. Jeevarathinam, and M. S. Sajeev 5. Irradiation of Foods and Food Products Pavani Pavuluri, S. Subhashini, and S. Niveadhitha Part II: Alternate Methods in Food Processing 6. Mathematical Modelling in Food Processing Sagar V. Gokhale, Jyoti S. Gokhale, and Smita S. Lele 7. Structural Design of Foods Based on Laws of Physics Palak Mahajan, Shubham Saraswat, and Manab B. Bera 8. Applications of Biotechnological Approaches in the Food Industry: Review Sreejit Valiathan and Preetha Radhakrishnan 9. Valorization of Agro-Industrial Wastes Using Fermentation Technology Mandira Kapri, Prem P. Srivastav, and Satyawati Sharma Part III: Nutraceuticals and Encapsulation Methods in the Food Industry 10. Prospects of Citrus as a Nutraceutical Food Upasana Deb and Sheena Haorongbam 11. Potential of Functional Lipids: Production, Properties and Applications Ankita Kataria, Bobade Hanuman, and Rajan Sharma 12. Encapsulation Technologies in the Food Industry Nadira Anjum, Insha Zahoor, Meenakshi Trilokia, and Anju Bhat 13. Technical Characteristics for Encapsulation in the Food Industry Carolina E. Demaman Oro, Marcelo L. Mignoni, Giovani L. Zabot, Geciane T. Backes, Rogerio M. Dallago, and Marcus V. Tres