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Nonthermal Food Processing, Safety, and Preservation

1. Aufl.

von: Anand Prakash, Arindam Kuila
191,99 €
Verlag:	Wiley
Format:	EPUB
Veröffentl.:	29.04.2024
ISBN/EAN:	9781394186617
Sprache:	englisch
Anzahl Seiten:	544

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Titelbeschreibung

NONTHERMAL FOOD PROCESSING SAFETY AND PRESERVATION This book is essential for learning how biological processes are translated into commercial products and services under food biotechnology and will significantly broaden users’ scope, capabilities, and application of bioprocess engineering, food processes, biochemical engineering, nanotechnology, biotechnology, and microbiology. Food engineering involves a variety of processes and technologies that deal with the construction, design, operations, and associated engineering principles to produce valuable edible goods and byproducts. There is a dearth of published cutting-edge high-quality original studies in the engineering and science of all types of processing technologies, from the beginning of the food supply chain to the consumer’s dinner table. This book seeks to address multidisciplinary experimental and theoretical discoveries that have the potential to improve process efficiency, improve product quality, and extend the shelf-life of fresh and processed food and associated industries. This book is for the students and researchers who are interested in learning how biological processes are translated into commercial products and services with food biotechnology.

Inhaltsverzeichnis

Preface xxi 1 Selected Physical Properties of Processed Food Products and Biological Materials 1 Poornima Pandey, Riya Maheswari and Pooja Kumari 1.1 Introduction 1 1.2 Physical Properties 3 1.3 Physical Analysis Methods in the Food Industry 10 1.4 Conclusion 19 2 Mathematical Modeling and Simulation--Computer-Aided Food Engineering 23 Shrinidhi Vasant, Chetna Trehan, Khushboo Sharma and Anukriti Saran 2.1 Introduction 23 2.2 The Necessity of Modeling and Simulation in Computer-Aided Food Engineering 24 2.3 Different Types of Mathematical Modeling Applied in the Food Industry 25 2.4 The Call for Modeling Frameworks in the Food Industry 27 2.5 Case Studies in Modeling 28 2.6 Simulators and Their Synergy with Food Industry Models 30 2.7 Relevant Simulators Used in Food Packaging 32 2.8 Challenges Faced by Present-Day Models 35 2.9 Summary 35 3 Dietary Diversification and Biofortification: An Attempt at Strengthening Food Security 39 Shreya, Prerna Gupta and Anukriti Saran 3.1 Introduction 39 3.2 Dietary Diversification 40 3.3 Supplementation 42 3.4 Food Fortification 44 3.5 Biofortification 47 3.6 Inference 51 4 Emerging Sensors, Sensing Technology in the Food and Beverage Industry 53 Tanya Kapoor and Kavitha R. 4.1 Introduction 53 4.2 Sensing Technologies in Food Analysis: Overcoming Challenges for Swift and Reliable Quality Assessment 55 4.3 Sensors 55 4.4 Applications 62 4.5 Summary 63 5 Modern Luminescent Technologies Embraced in Food Science and Engineering 71 Sunita Adak and Moumita Bishai 5.1 Introduction 71 5.2 Basic Principle of Luminescence 72 5.3 Conclusion 89 6 Combining Different Thermal and Nonthermal Processing by Hurdle Technology 97 Poornima Pandey and Niyati Pal 6.1 Introduction 97 6.2 Combinations of Different Thermal and Nonthermal Processing by Hurdle Technology 100 6.3 Conclusion 111 7 Ultrasonication, Pulsed Electric Fields, and High Hydrostatic Pressure: Most Discussed Nonthermal Technologies 115 Shally Pandit 7.1 Introduction 115 7.2 High Hydrostatic Pressure 116 7.3 Ultrasonication 120 7.4 Pulsed Electric Field 124 7.5 Conclusion 128 8 Dietary Diversification, Supplementation, Biofortification, and Food Fortification 133 Shreya, Nikita Bhati and Arun Kumar Sharma 8.1 Introduction 133 8.2 Changing Patterns of Diet (Dietary Diversification) 135 8.3 Dietary Diversification and Functional Outcomes 135 8.4 Food Collaborations to Improve the Bioavailability of Micronutrients 136 8.5 Malnutrition Tendencies 137 8.6 Need for Nutritional Supplements 138 8.7 A Balanced Diet and Dietary Supplements 138 8.8 Formulating Supplements 139 8.9 Categorization of Supplements 140 8.10 Malnutrition and Its Impact 141 8.11 Biofortification 141 8.12 Mineral Trace Element Biofortification for the Human Diet 142 8.13 Recent Status of Biofortified Crops 144 8.14 Food Fortification 145 8.15 The Efficiency of Food Fortification as a Public Health Intervention 146 8.16 Consumer Awareness and Communications 146 8.17 Conclusion 146 9 Role of Nanotechnology in Food Processing 153 Depak Kumar, Ankita Kumari, Priyanka Sati, Sudesh Kumar and Ajay Singh Verma 9.1 Introduction 153 9.2 Role of Nanotechnology in Food Science 154 9.3 Nonthermal Methods of Preparing Food Ultrasonication 155 9.4 Various Technologies in Nanopackaging 161 9.5 Food Packaging Containing Nanomaterials 162 9.6 Safety Issues in Food Nanotechnology 164 9.7 Nanoparticles in Food Packaging: Toxicological Aspects 164 9.8 Conclusion 165 10 Effect of High-Pressure Processing on the Functionality of Food Starches--A Review 171 Sudhakar V., Arun Joshy V., Abivarshini M. A., Meganaharshini M. and Leena Sharan V. 10.1 Introduction 172 10.2 Starch and Its Modification 173 10.3 High-Pressure Processing 173 10.4 Application of HPP in Enhancing Resistant Starch Content 179 11 Separation, Extraction, and Concentration Processes in the Food and Beverage Processing 183 Bhawna Kharayat, Sampada Arora and Priyanka Singh 11.1 Introduction 183 11.2 Processing Techniques for Beverages 184 11.3 Extraction Methods for Liquid Food Samples 192 11.4 Conclusion 199 12 Novel Thermal and Nonthermal Processing of Dairy Products: A Multidisciplinary Approach 205 Namita Ashish Singh, Nitish Rai, Jaya and Shakshi 12.1 Introduction 205 12.2 Novel Processing Techniques 206 12.3 Hybrid Technology 214 12.4 Conclusion and Future Prospective 217 13 Modern Evolution in Drying, Dehydration, and Freeze-Drying of Food and Biomanufacturing 225 Tarun Kumar, Holiga Vineeth, Prashansa Sharma and Vivek Dave 13.1 Introduction 225 13.2 Mechanism of Drying Process 226 13.3 Three States of Water 228 13.4 Drying Processes are Categorized into Three Methods 229 13.5 Different Drying Methods Used in Food Drying 230 13.6 Fundamental Principle of Freeze-Drying 233 13.7 Types of Freeze-Drying Process 239 13.8 Another Combined Freeze-Drying 241 13.9 Freeze-Drying Method for Biomanufacturing 249 13.10 Quality Attributes and Their Classification 250 13.11 Conclusion and Future Prospectus 252 14 Biorefinery Processes and Physicochemical Techniques for the Preservation of Food and Beverages 259 Luiza Helena da Silva Martins, Johnatt Allan Rocha de Oliveira, Jonilson de Melo e Silva, Ali Hassan Khalid, Carissa Michelle Goltara Bichara, Fagner Sousa de Aguiar and Andrea Komesu 14.1 Introduction 259 14.2 Bioeconomy: An Overview 260 14.3 Food Waste Biorefinery 262 14.4 Fermentation Processes Used in a Biorefinery 264 14.5 Obtaining Enzymes from Food Waste for Application in Food 267 14.6 Importance of Preserving Food and Beverages in a Post-COVID-19 Pandemic Context 270 14.7 Conclusion 272 15 Fish Catch: Processing and Preservation 277 Varsha Gupta, Saya Tyagi and Rashmi Tripathi 15.1 Introduction 278 16 Genetic Engineering and Designed Promising Preservative in Food Products 299 Divya Kumari, Priya Chaudhary and Pracheta Janmeda 16.1 Introduction 299 16.2 Designed Promising Food Preservatives in Food Products 301 16.3 Antimicrobial and Antioxidant Preservatives 307 16.4 Nanotechnology-Based Products 309 16.5 Role of AMPs in the Food Systems 312 16.6 Bacteriophages as Safer and Natural Antimicrobial Agents 317 16.7 Essential Oils: Natural Antibacterial Agents 317 16.8 Bioprotection Technique: Boon for Food Processing Methods 318 16.9 Role of Metabolites in Food Preservation 319 16.10 Biopolymers as a Safer Alternative to Artificial Ones 320 17 Microbially Synthesized Food: A Novel Way to High-Quality Food Products in an Environment-Friendly Manner 325 Priya Chaudhary, Divya Kumari, Veena Sharma and Pracheta Janmeda 17.1 Introduction 326 17.2 Microorganism Classification 328 17.3 Status of Microorganism Use as Food 328 17.4 Nutritional Value, Functional Properties, and Safety Aspects of Edible Microbial Biomass 329 17.5 Different Food Products 334 17.6 Fermentation (Biological Process): Food Preserving and Processing Method 341 17.7 Conclusion 348 17.8 Future Perspectives 348 18 Sustainable Metabolic Engineering and Epigenetic Modulation: A New Biotechnological Approach for Developing Functional Foods 353 Satyajit Saurabh, Shilpi Kiran, Kumar Pranay, Rekha Kumari and Nitesh Kumar 18.1 Introduction 354 18.2 Functional Foods 354 18.3 Omics for Nutrient Research 358 18.4 Metabolic Engineering 361 18.5 Epigenetic Modulation 364 19 Effects of Ripening Status on Polyphenolic Composition, Antioxidant Activity, and Nutritional Quality of Unexplored High-Value Wild Edible Fruit Himalayan Bayberry (Myrica esculenta) from the Indian Himalayan Region 375 Anjali Barola, Amit Bahukhandi, Naresh Chandra Kabdwal and Tanya Kapoor 19.1 Background 376 19.2 Methods 377 19.3 Polyphenolics Analysis 379 19.4 Nutritional Analysis 380 19.5 Results 383 19.6 Discussion 385 19.7 Conclusions 387 20 The Extraction of Valuable Phenolic Compounds from Food By-Products Using Neoteric Solvents 391 Nidhi Varshney, Pracheta Janmeda, Priya Chaudhary, Divya Jain and Devendra Singh 20.1 Introduction 391 20.2 Solvents 394 20.3 Bioactive Compounds from By-Products of Food Industries 396 20.4 Phenolic Compounds and Their Applications 396 20.5 Traditional Phenolic Component Extraction from Agricultural Food Waste and By-Products 397 20.6 Extraction Using Neoteric Solvents in Food By-Products 403 20.7 Comparison Among Types of Solvents 409 20.8 Conclusion 410 21 Traditional and Modern Biotechnology in Food and Food Additives 423 Narendra Kumar Sharma and Bharti 21.1 Introduction 423 21.2 Traditional Biotechnology in Food 425 21.3 Modern Biotechnology in Food 437 21.4 Conclusion 446 22 Molecular Approaches for Improving Nutritional Quality in Crops 449 Nidhi Gandhi and Amar Pal Singh 22.1 Introduction 449 22.2 Evaluation of Germplasm for Desired Phytochemical and Micronutrient Content 451 22.3 Digging Into the Genome: Linking the Metabolic Traits with Genes 456 22.4 Genetic Engineering Approach 458 22.5 Conclusions 468 22.6 Acknowledgements 468 23 Role of Bioinformatics Tools in the Food Processing Industry 479 Ekta Tyagi, Anjali Sachan and Prema Kumari 23.1 Introduction 479 23.2 Bioinformatics’ Importance for Food 483 23.3 Bioinformatics An Important Area in the Food Industry 484 23.4 Bioinformatics Technology Applied for Food Processing 485 23.5 Bioinformatics Tools Used in the Food Processing Industry 492 23.6 Databases in Food Sciences 497 23.7 There Are Several Databases in Food Sciences That Focus Specifically on Food Safety, Such as the Following: 497 23.8 Several Databases in Food Sciences That Are Commonly Used by Researchers and Industry Professionals 499 Composition Database 500 Conclusion 500 References 500 Index 509

Autorenportrait

Anand Prakash, PhD is an assistant professor in the Department of Bioscience & Biotechnology, Banasthali Vidyapith, Rajasthan, India. He has five years of industrial experience, as well as teaching and research. He has published ten research papers, four book chapters, and five presentations in conferences and guest lectures. Arindam Kuila, PhD is an assistant professor in the Department of Bioscience & Biotechnology, Banasthali Vidyapith, Rajasthan, India. He was awarded a Petrotech research fellowship in 2008 and has one Indo-Brazil collaborative project funded by the Indian Department of Biotechnology. He has published ten books, 18 book chapters, 33 papers in peer-reviewed journals, and filed six patents.

Back cover copy

This book is essential for learning how biological processes are translated into commercial products and services under food biotechnology and will significantly broaden users’ scope, capabilities, and application of bioprocess engineering, food processes, biochemical engineering, nanotechnology, biotechnology, and microbiology. Food engineering involves a variety of processes and technologies that deal with the construction, design, operations, and associated engineering principles to produce valuable edible goods and byproducts. There is a dearth of published cutting-edge high-quality original studies in the engineering and science of all types of processing technologies, from the beginning of the food supply chain to the consumer’s dinner table. This book seeks to address multidisciplinary experimental and theoretical discoveries that have the potential to improve process efficiency, improve product quality, and extend the shelf-life of fresh and processed food and associated industries. This book is for the students and researchers who are interested in learning how biological processes are translated into commercial products and services with food biotechnology.