Food processing technologies: impact on product attributes

Content: Introduction and Plan of the BookAmit K. JaiswalConventional Processing TechnologyImpact of Processing and Storage on Bioactive Ingredients and Nutritional and Sensory Properties of FoodM. Sukumar, M. Sundar, M. Sivarajan, S. Babuskin, K. Radhakrishnan, and P. Azhagu Saravana BabuCanning: Impact on Food Products Quality AttributesPaolo Lucci, Deborah Pacetti, Monica Rosa Loizzo, and Natale G. FregaRoasting Effects on Nutritional and Antinutritional Compounds in CoffeeJeane Santos da Rosa, Otniel Freitas-Silva, Ronoel Luiz de Oliveira Godoy, and Claudia Moraes de RezendeImpingement Processing TechnologyNovel High-Humidity Hot Air Impingement Blanching in Agricultural Products ProcessingHong-Wei Xiao, Jun Wang, Jun-Wen Bai, and Zhen-Jiang GaoHot Air Impingement Heating of Food ProductsHong-Wei Xiao, Qian Zhang, Jun Wang, and Zhen-Jiang GaoElectromagnetic Processing TechnologyInfrared-Assisted Blanching and Drying: Impact on Quality-Related ParametersG.C. Jeevitha, H. Umesh Hebbar, and K.S.M.S. RaghavaraoMicrowave Processing: Impact on Food Product Quality AttributesGiorgia SpignoRadio Frequency Heating: Impact on Food Product AttributesH. Umesh Hebbar and G.C. JeevithaPhysicomechanical Processing TechnologyApplication of Ultrasound to Aid Food ProcessingLarysa PaniwnykImpact of Sonication on Shelf Life, Sensory, and Nutritional Quality of FoodDaniela Bermudez-Aguirre and Gustavo Barbosa-CanovasHydrodynamic Pressure Processing: Impact on the Quality Attributes of Fresh and Further-Processed Meat ProductsBrian C. Bowker, Janet S. Eastridge, and Morse B. SolomonHigh Hydrostatic Pressure: Impact on Quality-Related ParametersAna Zulueta, Maria Jose Esteve, and Ana FrigolaHigh Hydrostatic Pressure Processing at High Temperature: Impact on Quality Attributes and Future Outlook from Consumers' PerspectiveIndrawati Oey, Farnaz Faridnia, Shahin Roohinejad, Sze Ying Leong, Pui Yee Lee, and Vidya KethireddyUltra-High-Pressure Homogenization: Impact on Microbiological, Physical, and Chemical Quality of Soy MilkFabio H. Poliseli-Scopel and Victoria FerragutPulse Electric Field Processing TechnologyPulsed Electric Field: Impact on Food Product AttributesGulsun Akdemir EvrendilekPulsed Electric Field Processing: Its Technological Opportunities and Consumer PerceptionIndrawati Oey, Shahin Roohinejad, Sze Ying Leong, Farnaz Faridnia, Pui Yee Lee, and Vidya KethireddyChemical Processing TechnologyOzone in Food Processing: Impact on Food Products AttributesOtniel Freitas-Silva and Andressa Moreira de SouzaSupercritical Carbon Dioxide as a Technology for the Processing of Horticultural ProductsKelly A. RossRadiation Processing TechnologyPulsed Ultraviolet Light Processing for Microbial Inactivation and Its Applications for Food and Water SafetyGulsad Uslu and Ali DemirciGamma and Electron Beam for Nutrients and Bioactives Conservation in Chestnuts, Mushrooms, and Dried PlantsAmilcar L. Antonio, Joao C.M. Barreira, Angela Fernandes, Eliana Pereira, and Isabel C.F.R. FerreiraElectron Beam for Microbial Inactivation in FoodLucrezia Auditore, Agata Mazzaglia, and Marina TrimarchiInactivation Kinetics of Foodborne Pathogens with Electron Beam Emphasizing SalmonellaReza Tahergorabi, Kristen E. Matak, and Jacek JaczynskiBiological Processing TechnologyEnzymes in Food Processing: Impact on Food Product AttributesRajeev Ravindran, Samriti Sharma, and Amit K. Jaiswal