Non-Thermal Food Processing Technologies: Impact on Color Profile (Hardcover)

1. Food Pigments and Color Measurement Techniques 2. Impact of High-Pressure Processing on Food Colors 3. Application of Ultrasound and Its Impact on Color 4. Impact of Microwave Processing on Food Color 5. Effect of Ozone Processing Parameters on Color Profile of Food 6. Cold Plasma Processing and Its Impact on Color Profile of Food Products 7. Effect of Ohmic Heating on Color Profile of Liquid Food 8. Impact of UV Irradiation on the Color Profile of Food 9. Pulsed Electric Fields Technology and Applications in Foods: Effect on Color Parameters 10. Effect of Light Emitting Diode (LED) Treatment on the Color of Food Products 11. Impact of Vacuum Frying on the Color Properties of Fried Snacks 12. Effect of Extrusion Processing Parameters on the Color Properties of Extrudates 13. Non-Thermal Techniques in the Food Industry: Safety and Regulatory Aspects