Chemistry of Thermal and Non-Thermal Food Processing Technologies

Auteur
Brijesh K Tiwari is a principal research officer at TEAGASC and adjunct Professor at University College Dublin, Ireland. He obtained his Master's degree at the Central Food Technological Research Institute (India) in 2003, and his PhD at the University College of Dublin (Ireland) in 2009. He leads a team of 6 postdoctoral researchers/Research officers and 14 PhDs in the area of novel food processing technologies. His research output includes over 200 peer-reviewed research publications and over 100 book chapters. He has also co-edited 14 books and is a book series editor for IFST Advances in Food Science book series. He is currently the Editor-in-chief of the Journal of Food Processing and Preservation. Mysore Lokesh Bhavya is a Marie Slodowska-Curie Career-Fit PLUS Fellow, Department of Food Chemistry and Technology at Teagasc Food Research Centre, Ashtown, Ireland and has doctorate degree (Food Science) from Central Food Technological Research Institute (CSIR-CFTRI), Mysuru, India. She has worked on various green non-thermal techniques such as ultrasound, supercritical CO2 extraction and light based technologies. She has also worked in the field of food microbiology, biopesticides, flavor science and drying of fresh produce. She has published 12 peer reviewed journals, two book chapters and one review paper with high impact factor and citations.

Texte du rabat
Chemistry of Thermal and Non-Thermal Food Processing Technologies provides the latest information to the food science community about the chemistry of emerging food processing technologies, including the fundamentals, recent trends, chemistry aspects in terms of quality parameters, and microbial inactivation for each technology. Divided in 4 sections, the book focus on a range of emerging technologies, such as microwave processing of food, radio frequency processing, infrared processing, ohmic heating, drying technologies, ionizing radiation processing, among others. All chapters include the following common features: principle, scope and mechanisms; effect on macromolecules (proteins, lipids, carbohydrates); effect on bioactives (Vitamins, minerals, bioactive agents); chemistry of microbial inactivation; and degradation mechanisms.

Contenu

1. Overview of the book 1) Classification based on application 2) Classification based on the mode of action 2. Chemistry of Thermal food processing technologies 1) Microwave processing of food 2) Chemistry of radio frequency processing 3) Chemistry of infrared processing 4) Chemistry of ohmic heating of foods 5) Chemistry of innovative drying technologies on food 3. Chemistry of Non-thermal food processing technologies 6) Ionising radiation processing 7) High pressure processing 8) Pulsed electric field processing 9) Ultrasound processing 10) Light based technologies 11) Cold plasma technology 12) Hydrodynamic cavitation 13) Ozone processing 14) Dense Phase CO2/Supercritical CO2 15) Novel antimicrobial agents 4. Degradation Kinetics during food processing 16) Degradation of nutrients during storage 17) Degradation kinetics of bioactives and microbial inactivation by emerging technologies