Food Processing Technologies: Impact on Product Attributes
About this ebook
There are eight major parts in the book. Part I covers the conventional processing technologies. Parts II, III, IV, and V deal with various novel processing technologies, including impingement processing technologies, electro-magnetic processing technologies, physico-mechanical processing technologies, and electro-technologies. Part VI introduces chemical processing technologies. Part VII comprise irradiation processing technology, and the final part is focused on biological processing technology, detailing the application of enzymes in food processing. Numerous studies were carried out to find the impact of these processing technologies on various aspects of food and associated health promotion properties. Both positive and negative results were obtained based on nature of foods, processing type, and duration of processing, and this book covers these results in depth.
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About the author
Amit K. Jaiswal, PhD, is an Assistant Lecturer in Food Technology/Engineering at the School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin, Ireland. Dr. Jaiswal graduated from Andhra University and earned his master’s degree from Jiwaji University, India, and PhD in Food Technology from Dublin Institute of Technology, Ireland. He has published numerous book chapters, peer-reviewed research papers, and delivered a number of presentations at national and international conferences. His research focuses on novel processing technologies, functional and nutritional ingredient extraction from plant natural resources, and the valorization of food industry waste for the production of high value-added products.
