In recent years, professionals have combined nutrition, health, and engineering sciences to develop new technologies within the food industry. As we are beginning to shift focus on how we view the health benefits of various food products, perseveration and processing techniques have become much more vital. New developments regarding how we store and preserve food are emerging rapidly, making it necessary for research to be done that studies the latest scientific improvements and contemporary methods of food processing. Technological Developments in Food Preservation, Processing, and Storage is a collection of innovative research on the latest developments and advancements of preservation technologies and storage methods within the food processing industry. While highlighting topics including nutritional supplements, microfiltration, and thermal technology, this book is ideally designed for biologists, nutrition scientists, health professionals, engineers, government officials, policymakers, food service professionals, industry practitioners, researchers, academicians, and students.
Author(s): Seydi Yıkmış
Series: Advances in Environmental Engineering and Green Technologies
Publisher: Engineering Science Reference
Year: 2019
Language: English
Pages: 276
City: Hershey
Cover
Title Page
Copyright Page
Book Series
Table of Contents
Detailed Table of Contents
Preface
Chapter 1: Non-Thermal Preservation of Dairy Products
Chapter 2: Recent Trends in Cold Storage Systems
Chapter 3: Non-Thermal Food Preservation Methods in the Meat Industry
Chapter 4: Novel Packaging Technologies in Dairy Products
Chapter 5: Microbial Inactivation by Ultrasound in the Food Industry
Chapter 6: Probiotics as an Alternative Food Therapy
Chapter 7: Ultrasound Pretreatment Applications in the Drying of Agricultural Products
Chapter 8: Nanoantimicrobials
Chapter 9: Recent Trends and Challenges in Sensory and Perception Science
Chapter 10: Solid-State Fermentation
Compilation of References
About the Contributors
Index
