With the unprecedented increase in the world’s population, the need for different foodprocessing techniques becomes extremely important. And with the increase in awareness of and demand for food quality, processed products with improved quality and better taste that are safe are also important aspects that need to be addressed. In this volume, experts examine the use of different technologies for food processing. They look at technology with ways to preserve nutrients, eliminate anti-nutrients and toxins, add vitamins and minerals, reduce waste, and increase productivity.
Topics include, among others:
• applications of ohmic heating
• cold plasma in food processing
• the role of biotechnology in the production of fermented foods and beverages
• the use of modification of food proteins using gamma irradiation
• edible coatings to restrain migration of moisture, oxygen, and carbon dioxide
• natural colorants, as opposed to synthetic coloring, which may have toxic effects
• hurdle technology in the food industry
• the unrecognized potential of agro-industrial waste
