Advanced Technologies for Food Processing and Shelf-Life Extension

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.