Nonthermal food processing, safety, and preservation / edited by Anand Prakash and Arindam Kuila.

Nonthermal food processing, safety, and preservation /

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Bibliographic Details
Other Authors: Prakash, Anand (Editor), Kuila, Arindam (Editor)
Format: Electronic eBook
Language:English
Published: Hoboken, NJ : Beverly, MA : John Wiley & Sons, Inc. ; Scrivener Publishing LLC, [2024]
Subjects:
Food > Biotechnology.
Online Access: Full text (Wentworth users only)
Table of Contents:
  • Cover
  • Title Page
  • Copyright Page
  • Contents
  • Preface
  • Chapter 1 Selected Physical Properties of Processed Food Products and Biological Materials
  • 1.1 Introduction
  • 1.2 Physical Properties
  • 1.2.1 Shape
  • 1.2.2 Texture
  • 1.2.3 Crystalline Structure and Amorphous State
  • 1.2.4 Flavor
  • 1.2.5 Color
  • 1.2.6 Thickening
  • 1.2.7 Water Activity
  • 1.2.8 Porosity
  • 1.2.9 Measurement
  • 1.3 Physical Analysis Methods in the Food Industry
  • 1.3.1 Techniques for Nondestructive Physical Methods
  • 1.3.2 Techniques for Mechanical Impact Assessment
  • 1.3.3 Emerging Techniques of Measurement of Firmness
  • 1.3.4 Techniques for Crispness Measurement
  • 1.3.5 Techniques to Measure Porosity
  • 1.3.6 Technique to Measure Glass Transition
  • 1.3.7 Techniques to Measure Thickness
  • 1.4 Conclusion
  • References
  • Chapter 2 Mathematical Modeling and Simulation-Computer-Aided Food Engineering
  • 2.1 Introduction
  • 2.2 The Necessity of Modeling and Simulation in Computer-Aided Food Engineering
  • 2.3 Different Types of Mathematical Modeling Applied in the Food Industry
  • 2.3.1 Mechanistic Modeling
  • 2.3.2 Multiphase Modeling
  • 2.3.3 Multiscale Modeling
  • 2.3.4 Process-Based Modeling
  • 2.3.5 Biochemical Modeling
  • 2.3.6 Multiframe Modeling
  • 2.4 The Call for Modeling Frameworks in the Food Industry
  • 2.5 Case Studies in Modeling
  • 2.5.1 Case Studies in Potato Crisps (Chips) Production
  • 2.5.1.1 Making a Resolution
  • 2.5.1.2 The Negative Closed-Loop System-Imitated Trials
  • 2.5.2 Initial Soybean-Related Drying Procedure and Storage Conditions and Influences on Physicochemical Grain Quality Studied with the Help of Mathematical Modeling and Multivariate Analysis
  • 2.5.2.1 Quality of Stored Soybeans
  • 2.5.2.2 Multivariate Analysis
  • 2.5.3 Conclusion
  • 2.6 Simulators and Their Synergy with Food Industry Models
  • 2.6.1 Applications of Simulation Software in Food Plants
  • 2.7 Relevant Simulators Used in Food Packaging
  • 2.7.1 Vacuum Cooling of Food Products
  • 2.7.2 Microwave Drying
  • 2.8 Challenges Faced by Present-Day Models
  • 2.9 Summary
  • References
  • Chapter 3 Dietary Diversification and Biofortification: An Attempt at Strengthening Food Security
  • 3.1 Introduction
  • 3.2 Dietary Diversification
  • 3.2.1 Underutilized Crops
  • 3.2.2 A Few Parameters for Better Implementation of Food Diversity
  • 3.3 Supplementation
  • 3.3.1 Impact of Food Supplementation
  • 3.4 Food Fortification
  • 3.4.1 Need for Food Fortification
  • 3.4.2 Standards for Effective Food Fortification
  • 3.4.3 Types of Food Fortification
  • 3.4.4 Foods that are Generally Fortified
  • 3.5 Biofortification
  • 3.5.1 Methods of Biofortifying Crops
  • 3.5.1.1 Agronomic Approaches
  • 3.5.1.2 Plant Breeding
  • 3.5.1.3 Genetic Engineering
  • 3.5.2 Examples of Biofortified Crops

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