This book offers an updated comprehensive knowledge of emerging techniques that are reshaping the modern food industry. This book presents in-depth insights into advanced and emerging technologies aimed at improving food quality, safety, functionality, and shelf life, while supporting sustainability and consumer demand for minimally processed products. Covering a wide array of techniques, the book delves into the principles and applications of novel food processing methods, including high-pressure processing, membrane filtration, ultrasonication, and supercritical fluid extraction. It also highlights the role of advanced chromatographic methods in food analysis and quality control, and explores microencapsulation and micronization as key strategies for enhancing stability, bioavailability, and delivery of nutrients and active compounds. Each chapter offers scientific context, recent developments, practical considerations, and future perspectives, offering a balanced integration of theoretical foundations and practical applications. This book is a valuable reference for food technologists, nutritionists, food engineers, entrepreneurs, executives, students, and researchers looking to deepen their understanding of advanced food processing and preservation techniques.
Auflage
Sprache
Verlagsort
Newcastle upon Tyne
Großbritannien
Zielgruppe
Editions-Typ
Produkt-Hinweis
Maße
Höhe: 212 mm
Breite: 148 mm
ISBN-13
978-1-0364-5139-4 (9781036451394)
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Schweitzer Klassifikation
Dr Poonam Aggarwal has been an integral part of Punjab Agricultural University (PAU), Ludhiana, India for over 34 years, making exceptional contributions in research, teaching, and extension. As the former Head of the Department of Food Science and Technology (FST) for more than five years, she played a pivotal role in laying a robust foundation for the department. Dr Aggarwal's academic output is prolific, with over 160 research papers, 28 review articles, a book, 22 book chapters, 16 manuals and bulletins, more than 10 full papers, and over 130 abstracts presented at national and international conferences. She has also contributed more than 100 extension articles and has four patents to her credit, with three already granted. Dr Sukhpreet Kaur has been serving as a Food Technologist (Fruit and Vegetable) in the Department of Food Science and Technology at Punjab Agricultural University, Ludhiana, India, since 2016. She is actively engaged in research focusing on evaluating the processing suitability of various potato varieties, particularly for extracting starch from unmarketable types. Her academic contributions include 55 research publications, 4 review papers, 1 book, 5 book chapters, 11 extension articles, and 4 practical manuals.
