Volume 3-Innovative Food Processing Technologies A Comprehensive Review Reference Work • 2021

1. EncyclopediaAbstract only

   3.01 - Recent Advances on Packaging and Storage Technologies for the Preservation of Fresh Produce

   Pramod V. Mahajan, Namrata Pathak, ... Martin Geyer

   Pages 1-21

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2. EncyclopediaAbstract only

   3.02 - Extrusion for the Production of Functional Foods and Ingredients

   Mohammed Shafiq Alam and Raouf Aslam

   Pages 22-35

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3. EncyclopediaAbstract only

   3.03 - Food Freezing: Emerging Techniques for Improving Quality and Process Efficiency a Comprehensive Review

   Suresh G. Sutariya and Venkateswarlu Sunkesula

   Pages 36-63

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4. EncyclopediaAbstract only

   3.04 - Advanced Drying Technologies of Relevance in the Food Industry

   Henry Sabarez

   Pages 64-81

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5. EncyclopediaAbstract only

   3.05 - Recent Developments in Freeze Drying of Foods

   Roji Balaji Waghmare, Anand Babu Perumal, ... C. Anandharamakrishnan

   Pages 82-99

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6. EncyclopediaAbstract only

   3.06 - Recent Developments in Membrane Technologies for Concentration of Liquid Foods and Food Ingredients

   Alfredo Cassano, Roberto Castro-Muñoz, ... Enrico Drioli

   Pages 100-121

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7. EncyclopediaAbstract only

   3.07 - Molecular Distillation in the Extraction, Recovery, and Concentration of Food Molecules

   Onur Ketenoglu

   Pages 122-134

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8. EncyclopediaAbstract only

   3.08 - Advances in Food Fermentation: Potential Application of Novel Processing Technologies for Enhancing Fermentation Kinetics and Product Yield

   Sajad Shokri, Netsanet Shiferaw Terefe and Mojgan Manzari

   Pages 135-156

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9. EncyclopediaAbstract only

   3.09 - New Insights Into Lactic Acid Bacteria Fermentation of Plant Foods Through Complementary Omics

   Raffaella Di Cagno, Pasquale Filannino, ... Marco Gobbetti

   Pages 157-164

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10. EncyclopediaAbstract only

    3.10 - Solid State Fermentation in Food Processing: Advances in Reactor Design and Novel Applications

    Marisa S. Garro, Franco P. Rivas and Oscar A. Garro

    Pages 165-182

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11. EncyclopediaAbstract only

    3.11 - Integrating Biological Processing and Emerging Technologies for Polyphenol Extraction: A Review of Latest Developments

    Gabriela Alves Macedo and Jose Valdo Madeira

    Pages 183-190

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12. EncyclopediaAbstract only

    3.12 - Enzyme Technology in Food Processing: Recent Developments and Future Prospects

    Raveendran Sindhu, Sugathan Shiburaj, ... Ashok Pandey

    Pages 191-215

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13. EncyclopediaAbstract only

    3.13 - Opportunities and Challenges of Algal Protein Extraction and Production

    Johannes Magpusao, Indrawati Oey and Biniam Kebede

    Pages 216-233

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14. EncyclopediaAbstract only

    3.14 - Bionanocomposite Films for Food Packaging Applications

    Shiv Shankar and Jong-Whan Rhim

    Pages 234-243

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15. EncyclopediaAbstract only

    3.15 - Fundamentals of High-Pressure Homogenization of Foods

    Juan C. Osorio-Arias, Oscar Vega-Castro and Sergio I. Martínez-Monteagudo

    Pages 244-273

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16. EncyclopediaAbstract only

    3.16 - High-Pressure Homogenization Effects on Spoilage and Pathogenic Microorganisms in Foods

    Francesca Patrignani, Samantha Rossi, ... Rosalba Lanciotti

    Pages 274-292

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17. EncyclopediaAbstract only

    3.17 - High-Pressure Homogenization on Food Enzymes

    Bruno R.C. Leite Júnior, Mirian T.K. Kubo, ... Alline A.L. Tribst

    Pages 293-314

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18. EncyclopediaAbstract only

    3.18 - Ultrahigh-Pressure Homogenization in Dairy Processing: Effects on Quality and Functionality

    Antonio J. Trujillo, Artur X. Roig-Sagués, ... Victoria Ferragut

    Pages 315-336

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19. EncyclopediaAbstract only

    3.19 - High Pressure Homogenization in Fruit and Vegetable Juice and Puree Processing: Effects on Quality, Stability and Phytochemical Profile

    Mirian T.K. Kubo, Alline A.L. Tribst and Pedro E.D. Augusto

    Pages 337-358

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20. EncyclopediaAbstract only

    3.20 - High-Pressure Homogenization Effect on the Stability and Bioaccessibility of Bioactive Phytochemicals and Vitamins in the Food Matrix

    Lei Zhou

    Pages 359-368

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21. EncyclopediaAbstract only

    3.21 - Hydrodynamic Cavitation in Beer and Other Beverage Processing

    Francesco Meneguzzo, Lorenzo Albanese and Federica Zabini

    Pages 369-394

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22. EncyclopediaAbstract only

    3.22 - Fundamentals of Shockwave Processing for Food

    Kemal Aganovic, Tomas Bolumar, ... Volker Heinz

    Pages 395-411

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23. EncyclopediaAbstract only

    3.23 - Effects of Hydrodynamic Shockwave Processing on the Quality of Meat and Meat Products

    Minh Ha and Robyn D. Warner

    Pages 412-425

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24. EncyclopediaAbstract only

    3.24 - Shock Wave Processing for Meat Tenderization

    Anita Sikes and Aarti Tobin

    Pages 426-438

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25. EncyclopediaAbstract only

    3.25 - Shock Waves for Enhancing Extraction Yield

    Josef Maroušek, Petr Bartoš, ... Otakar Strunecky

    Pages 439-443

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26. EncyclopediaAbstract only

    3.26 - Packaging for Foods Processed by Ohmic Heating

    Pitiya Kamonpatana

    Pages 444-451

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27. EncyclopediaAbstract only

    3.27 - Use of Graphene/Graphene Oxide in Food Packaging Materials: Thermomechanical, Structural and Barrier Properties

    Jasim Ahmed

    Pages 452-473

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28. EncyclopediaAbstract only

    3.28 - Cellulose Nanocrystals in Food Packaging

    P. Criado, C. Fraschini, ... M. Lacroix

    Pages 474-486

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29. EncyclopediaAbstract only

    3.29 - Oxygen Scavengers in Food Packaging

    Annalisa Apicella and Loredana Incarnato

    Pages 487-506

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30. EncyclopediaAbstract only

    3.30 - Oxygen Sensors for Food Packaging

    Malco C. Cruz-Romero, Elisa Santovito, ... Dmitri Papkovsky

    Pages 507-522

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31. EncyclopediaAbstract only

    3.31 - Trends and Impact of Nanotechnology in Agro-Food Sector

    C. Anandharamakrishnan

    Pages 523-531

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32. EncyclopediaAbstract only

    3.32 - Recent Trends in the Nanoencapsulation Processes for Food and Nutraceutical Applications

    S. Khorasani, A.P. Ghandehari Yazdi, ... M.R. Mozafari

    Pages 532-545

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33. EncyclopediaAbstract only

    3.33 - Engineered Nanomaterials in Functional Foods

    Swati Pund, Amita Joshi and Rinti Banerjee

    Pages 546-564

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34. EncyclopediaAbstract only

    3.34 - Lipid Nanostructures in Food Applications

    Monjurul Hoque, Saumya Agarwal, ... Preetam Sarkar

    Pages 565-579

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35. EncyclopediaAbstract only

    3.35 - Solid Lipid Nanoparticles: Formulation and Applications in Food Bioactive Delivery

    S.K. Sivakamasundari, Maria Leena, ... C. Anandharamakrishnan

    Pages 580-604

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36. EncyclopediaAbstract only

    3.36 - Nanospray Drying: Principle and Food Processing Applications

    S. Padma Ishwarya and C. Anandharamakrishnan

    Pages 605-633

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37. EncyclopediaAbstract only

    3.37 - Nanofibers in Food Applications

    M. Maria Leena, K.S. Yoha, ... C. Anandharamakrishnan

    Pages 634-650

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38. EncyclopediaAbstract only

    3.38 - Nanopatterning of Biomolecules

    Shweta M. Deotale, Sayantani Dutta, ... C. Anandharamakrishnan

    Pages 651-665

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39. EncyclopediaAbstract only

    3.39 - Nano-aerosols and Its Applications

    M.N. Lavanya, M. Maria Leena, ... C. Anandharamakrishnan

    Pages 666-687

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40. EncyclopediaAbstract only

    3.40 - Impact of Nanotechnology in Beverage Processing

    F. Magdaline Eljeeva Emerald, Heartwin A. Pushpadass, ... Sravani V Jaya

    Pages 688-700

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41. EncyclopediaAbstract only

    3.41 - Impact of Nanosensors on Food Safety

    V. Chelladurai and D.S. Jayas

    Pages 701-711

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42. EncyclopediaAbstract only

    3.42 - Aptasensors: Paradigm Shift for Detection of Food Toxins

    Monali Mukherjee, Rajendra Kumar Reddy Gajjala, ... Praveena Bhatt

    Pages 712-730

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43. EncyclopediaAbstract only

    3.43 - Recent Trends in Nanocomposite Packaging Materials

    S.K. Vimala Bharathi, Pramila Murugesan, ... C. Anandharamakrishnan

    Pages 731-755

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44. EncyclopediaAbstract only

    3.44 - Toxicology Aspects of Nanomaterials

    R. Preethi, M. Maria Leena, ... C. Anandharamakrishnan

    Pages 756-774

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