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Novel technologies in food science / / edited by Navnidhi Chhikara, Anil Panghal, and Gaurav Chaudhary
| Novel technologies in food science / / edited by Navnidhi Chhikara, Anil Panghal, and Gaurav Chaudhary |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : John Wiley & Sons, , [2023] |
| Descrizione fisica | 1 online resource (657 pages) |
| Disciplina | 664 |
| Soggetto topico |
Food - Biotechnology
Food industry and trade |
| ISBN |
1-119-77637-6
1-119-77636-8 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover -- Title Page -- Copyright Page -- Contents -- Preface -- Chapter 1 Ultrasound -- 1.1 Introduction -- 1.2 Basic Principles of Ultrasound -- 1.2.1 Generation of the Ultrasonic Wave -- 1.2.2 Principles of Acoustic Cavitation -- 1.3 Mechanisms of Microbial Inactivation -- 1.4 Ultrasound Application in the Food Industry -- 1.4.1 Impact of Ultrasound on Physicochemical Quality Indicators of Food -- 1.4.1.1 Meat Products -- 1.4.1.2 Fruits and Vegetables -- 1.4.1.3 Dairy Industry -- 1.4.2 Effects of Ultrasound Treatment on Sensory Characteristics of Foods -- 1.5 Conclusion -- References -- Chapter 2 Pulse Electric Field: Novel Technology in Food Processing -- 2.1 Introduction -- 2.2 Principle -- 2.3 Electroporation -- 2.4 PEF System -- 2.5 Factors Affecting PEF -- 2.5.1 Process Factors -- 2.5.2 Food Matrix -- 2.5.3 Microbial Factors -- 2.6 Benefits and Shortcomings of PEF -- 2.7 Application in Food Industry -- 2.7.1 Drying -- 2.7.2 Food Preservation -- 2.7.3 Improvement of Extraction of Intracellular Compounds -- 2.8 Effect of PEF on Food Components -- 2.8.1 Proximate Composition -- 2.8.2 Other Components -- 2.8.3 Sensory Attributes -- 2.9 Conclusion -- References -- Chapter 3 An Overview of Membrane Technology in Dairy & -- Food Industry -- List of Abbreviations -- 3.1 Introduction -- 3.2 Terminology in Membrane Processing -- 3.2.1 Membrane -- 3.2.2 Permeate -- 3.2.3 Retentive/Retentate -- 3.2.4 Fouling -- 3.2.5 Concentration Polarization -- 3.2.6 Concentration Factor -- 3.2.7 Feed -- 3.2.8 Flux -- 3.2.9 Pore Size -- 3.2.10 Molecular Weight Cut-Off -- 3.3 Types of Membrane -- 3.3.1 Microporous Membrane -- 3.3.2 Nonporous, Dense Membrane -- 3.3.3 Electrically Charged Membranes -- 3.3.4 Anisotropic Membranes (Asymmetrical) -- 3.3.5 Ceramic, Metal and Liquid Membranes -- 3.4 Processes in Membrane Technology -- 3.4.1 Microfiltration (MF).
3.4.2 Ultrafiltration (UF) -- 3.4.3 Nano-Filtration (NF) -- 3.4.4 Reverse Osmosis (RO) -- 3.5 Membrane Modules -- 3.6 Mechanism of Mass Transfer in Membrane Separation -- 3.6.1 Concentration Polarization (CP) -- 3.6.2 Membrane Fouling -- 3.6.3 Major Categories of Fouling -- 3.6.3.1 Inorganic Fouling -- 3.6.3.2 Organic Fouling -- 3.6.3.3 Colloidal Fouling -- 3.6.3.4 Biological Fouling -- 3.7 Mechanism of Membrane Fouling -- 3.8 Factors Influencing Fouling of Membrane -- 3.8.1 Properties of Membrane -- 3.8.2 Feed Properties -- 3.8.3 Operating Parameters -- 3.9 Prevention of Membrane Fouling -- 3.9.1 Type of Feed and Pre-Treatment -- 3.9.2 Operating Parameters -- 3.9.2.1 Operating Pressure -- 3.9.2.2 Operating Temperature -- 3.9.2.3 Feed Velocity -- 3.10 Mass Transfer Model for Filtration Process in Absence of Fouling -- 3.10.1 Diffusion Theory Through Dense Membrane -- 3.10.2 Transfer Through Porous Membrane - Convective Transfer - Pore Flow Model -- 3.11 Application of the Membrane Technology in Dairy Industry -- 3.11.1 Microfiltration -- 3.11.1.1 Waste Water Processing -- 3.11.1.2 Production of the Protein Concentrate -- 3.11.1.3 Isolation -- 3.11.1.4 Separation of Micellar Casein from the Milk -- 3.11.1.5 Pretreatment of the Cheese Milk -- 3.11.2 Ultrafiltration -- 3.11.2.1 Enzyme Recovery and Concentration -- 3.11.2.2 Cheese Manufacturing -- 3.11.3 Nanofiltration -- 3.11.4 Reverse Osmosis -- 3.12 Application of Membrane Technology in Food Industry -- 3.12.1 Beverages -- 3.12.2 Clarification, Concentration, and Sterilization of Fruit Juices -- 3.12.3 Concentration, De-Acidification, and Demineralization of Juices -- 3.12.4 Demineralization of Sugar Syrup -- 3.12.5 Manufacturing of Beverages Using Vegetable Proteins -- 3.12.6 Rough Beer Clarification -- 3.12.7 Preservation of Beer -- 3.12.8 Membrane Processing in the Wine Industry. 3.12.9 Membrane Processing in Fish, Poultry, and Gelatin Industry -- 3.13 Uses of Membrane Technology in Biotechnology -- 3.13.1 Purification of Proteins -- 3.13.2 Purification of Antibody -- 3.13.3 Controlled Protein Digestion - A Substrate for Mass Spectroscopy -- 3.13.4 Enantiomer Isolation from Racemic Mixtures -- 3.14 Membrane Distillation -- References -- Chapter 4 Cold Plasma -- 4.1 Introduction -- 4.2 Principles and Methods of Plasma Generation -- 4.3 Cold Plasma Applied in Food Systems -- 4.3.1 Modification of Food Components Functionality -- 4.3.2 Cold Plasma Mechanisms Involved in Microbial Inactivation -- 4.3.3 Decontamination of Mycotoxins and Pesticides By Cold Plasma -- 4.3.4 Cold Plasma Mechanisms Involved in Enzyme Inactivation -- 4.3.5 Cold Plasma for Food Packaging -- 4.3.6 Cold Plasma in Biofilms and Surfaces Treatment -- 4.3.7 Cold Plasma in Wastewater Treatment -- 4.4 Conclusions -- References -- Chapter 5 Utilization of Magnetic Fields in Food Industry -- 5.1 Introduction -- 5.2 Magnetism -- 5.2.1 Classification of Magnetic Fields -- 5.2.2 Generation of Magnetic Field -- 5.2.3 Magnetic Field Around a Current Carrying Conductor -- 5.2.4 Effect of Magnetic Fields in Biological Systems -- 5.2.4.1 Effect on Microorganisms -- 5.2.4.2 Operating Conditions -- 5.2.4.3 Characteristics of Magnetic Field -- 5.2.4.4 Temperature -- 5.2.4.5 Microbial Growth Stage -- 5.2.4.6 Electrical Resistivity -- 5.2.4.7 Effect on Enzymes -- 5.3 Potential Applications of Magnetic Fields in Food Industry -- 5.3.1 Compositional Analysis -- 5.3.1.1 Water -- 5.3.1.2 Fat -- 5.3.1.3 Protein -- 5.3.2 Structure Analysis -- 5.4 Food Processing -- 5.4.1 Freezing -- 5.4.2 Drying -- 5.4.3 Frying -- 5.4.4 Fermentation -- 5.4.5 Extraction -- 5.4.6 Packaging -- 5.5 Quality Inspection -- 5.5.1 Fruits -- 5.5.1.1 Apples -- 5.5.1.2 Citrus Fruits -- 5.5.1.3 Kiwifruit. 5.5.2 Vegetables -- 5.5.2.1 Tomato -- 5.5.2.2 Potatoes -- 5.5.3 Cereal and Cereal Products -- 5.5.4 Seafood -- 5.5.5 Other Food Applications -- 5.6 Conclusion -- References -- Chapter 6 Microwaves Application to Food and Food Waste Processing -- 6.1 Introduction to Microwave Technology. Basis of Photon-Matter Interaction in the Microwave Range -- 6.2 Microwaves Applications to Food Process Monitoring -- 6.3 Microwaves in Food Processing -- 6.4 Microwaves Contribution to Food Waste Valorization Processes -- 6.4.1 Microwaves as A Pretreatment for Food Waste Transformation Into Biofuels and Other Value-Added Products -- 6.4.2 Microwaves Applied to the Recovery of Bio-Compounds from Food Wastes -- 6.5 Microwaves for Functional Food Development and Increased Bioaccessibility -- 6.6 Conclusions and Prospects -- References -- Chapter 7 Radio-Frequency Technology in Food Processing -- 7.1 Introduction -- 7.2 RF Technology and Principle -- 7.2.1 Types and Equipment -- 7.2.2 RF vs. Microwave (MW) Heating -- 7.3 Application of RF in Processing -- 7.3.1 Drying -- 7.3.2 Baking -- 7.3.3 Sterilization & -- Pasteurization -- 7.3.4 Roasting -- 7.3.5 Blanching -- 7.3.6 Thawing and Defrosting -- 7.3.7 Inhibition of Anti-Nutritional Factors -- 7.3.8 Disinfestation -- 7.4 Effect on Food Quality -- 7.4.1 Microbiological Quality -- 7.4.2 Nutritional Quality -- 7.5 Future Scope/Prospectus -- 7.6 Conclusion -- References -- Chapter 8 Ultrasound Technology in Food Processing: Technology, Mechanisms and Applications -- 8.1 Introduction -- 8.2 Mechanisms of Action of Ultrasound Technology -- 8.3 Equipment Used for Ultrasonic Applications -- 8.4 Selected Applications of Ultrasounds in Food Processing -- 8.4.1 Ultrasound-Assisted Extraction -- 8.4.2 Ultrasound-Assisted Fermentation -- 8.4.3 Ultrasound-Assisted Filtration -- 8.4.4 Ultrasound-Assisted Emulsification. 8.4.5 Ultrasound-Assisted Drying -- 8.4.6 Ultrasound-Assisted Freezing and Crystallization -- 8.5 Conclusions -- References -- Chapter 9 Irradiation of Food -- 9.1 Irradiation -- 9.1.1 Sources of Radiation -- 9.1.2 Dose Range & -- Dose Mapping -- 9.1.3 Packaging Material for Irradiation -- 9.2 Techniques for Food Irradiation -- 9.2.1 Gamma Rays Irradiators -- 9.2.2 Electron Beam Accelerators -- 9.2.2.1 Direct Methods -- 9.2.2.2 Induction Methods -- 9.2.2.3 Microwave or Radio-Frequency Methods -- 9.2.3 X-Rays (Bremsstrahlung) Irradiators -- 9.3 Wholesomeness of Irradiated Foods -- 9.4 Application of Irradiation on Different Food Commodities -- 9.4.1 Sanitation and Decontamination -- 9.4.2 Sprout Inhibition and Delay in Ripening -- 9.4.3 Insects and Pest Control -- 9.5 Advantages and Disadvantages of Irradiation of Food -- 9.5.1 Advantages of Food Irradiation -- 9.5.2 Disadvantages of Food Irradiation -- 9.6 Factors Affecting Irradiation of Food -- 9.6.1 Water Content -- 9.6.2 Temperature -- 9.7 Interaction of Ionizing Radiation and Food Components -- 9.8 Interaction of Ionizing Radiation and Biological Cells -- 9.9 Interaction of Ionizing Radiation and Food Packaging Materials -- 9.10 Detection and Risk Assessment -- 9.10.1 Detection of Irradiation -- 9.10.2 Risk Assessment of Irradiated Foods -- 9.11 Consumer Behavior Towards Irradiated Food -- 9.12 Standards, Regulations and Legislation on Food Irradiation -- 9.12.1 International Standards -- 9.12.1.1 Human Health -- 9.12.1.2 Labelling -- 9.12.1.3 Plant Protection -- 9.12.1.4 Facilities -- 9.12.1.5 Dosimetry -- 9.12.1.6 Packaging -- 9.12.2 National Regulations -- 9.12.2.1 Regulations for Human Health -- 9.12.2.2 Regulations for Labeling -- 9.12.2.3 Regulations for Plant Health -- 9.13 Future Perspectives and Conclusions -- References -- Chapter 10 Active Packaging in Food Industry. 10.1 Introduction. |
| Record Nr. | UNINA-9910677304703321 |
| Hoboken, New Jersey : , : John Wiley & Sons, , [2023] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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