Food Processing for Increased Quality and Consumption

Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics.

• Examines different frying techniques, dielectric defrosting, high pressure processing, and more
• Provides techniques to improve the quality and sensory aspects of foods
• Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey
• Outlines techniques for fresh, cured and frozen foods
• Presents processing methods to improve the nutritional value of foods

Inhalt

1. Food Processing for Increasing Consumption: the case of Legumes
   Geetanjali Kaushik, Poonam Singhal, and Shivani Chaturvedi
   
   2. Emerging food processing technologies: an overview
      Gargi Ghoshal
   3. Approach of food technologies for preservation and enrichment of bioactive compounds, improving the organoleptic properties
      Guillermo Petzold, Jorge Moreno, María Pía Gianelli, Fabiola Cerda, Karla Mella, Pamela Zúñiga, and Patricio Orellana
   4. Cutting Automation in Food Processing
      Debao Zhou, Gary McMurray, Wayne Daley, Jing Bai, Shufang Wang
   5. The perception of consumers vis-à-vis tracked fish measured via electronic instrument
      Erika da Silva Maciel, Juliana Antunes Galvão, Luciana Kimie Savay-da-Silva, Hellen Almeida Kato, Fernando Rodrigues Peixoto Quaresma, Jaqueline Girnos Sonati, Marilia Oetterer
   6. High pressure technologies in dairy processing: quality maintenance and increase in consumption
      Bruno Ricardo de Castro Leite Júnior, Miguel Meirelles de Oliveira, Marcelo Cristianini
   7. Advances in non-thermal processing technologies for enhanced microbiological safety and quality of fresh fruit and juice products
      Hafiz Muhammad Shahbaz, Jeong Un Kim, Sun-Hyoung Kim, Jiyong Park
   8. Agroindustrial co-products as sources of novel functional ingredients
      M. Lourdes Perez-Chabela and Annel M. Hernández-Alcántara
   9. The contribution of bioactive peptides of whey to quality of food products
      Tanja Krunic, Marica Rakin, Maja Bulatovic and Danica Zaric
   10. Amino acids - carriers of foods nutritional and biological value
       Fanny Ribarova
   11. Strategy for the prediction, control and optimizing of the functional properties of food proteins: using statistical and chemometric tools
       Sonia Esther Barberis, Héctor Luis Sturniolo, Laura Folguera and Jorge Federico Magallanes
   12. Production of low alcohol beverages: Current status and perspectives
       Loredana Liguori, Paola Russo, Donatella Albanese, Marisa Di Matteo
   13. Dielectric Defrosting of Frozen Foods
       Yvan Llave and Noboru Sakai
   14. Role for value addition in processing foods of traditional varieties of grains
       A. Sathya
   15. Role of food product development in increased food consumption and value addition
       Mian Kamran Sharif, Asna Zahid and Faiz-ul-Hassan Shah