Index
A
Acid detergent fiber (ADF),
220Acidification technique,
44Added-value functional food ingredients,
243Adiabatic heating rate,
151Aggressive hydrolysis media,
300Aglianico Vitis vinifera cultivar,
366
Agricultural Marketing Resource Center (AMRC),
461Agroindustrial coproducts
classification and composition,
221–222fiber effect in vivo,
229physiological effects from,
222–225fermentation on intestine (increase colonic fermentation),
224–225lowering cholesterol levels,
223–224postprandial plasma glucose and glycemic attenuation,
224reduce blood pressure,
224short history methods of analysis,
229–230future perspectives for,
243classification and composition,
230–234hydroxybenzoic acids,
233antioxidant activity and protection against oxidative stress,
234–235cancer protective effects,
236cardiovascular protective effects,
235diabetes risk, hypoglycemic effects on,
235neurodegenerative protective effects,
235physiological effects of,
229fructooligossacharides (FOS),
241galactooligosaccharides (GOS),
241–242as sources of novel functional ingredients,
219–243Alcohol
content reduction, beverage classification,
352beverages, dealcoholization of,
350consumer preferences/trends,
349definitions/legislation
postfermentation techniques,
370osmotic distillation,
374thin layer evaporation,
370sensory properties/low-alcohol beverage improvements,
374–377social/economic impact,
355Aleurone-rich cereal products,
239Alternative agriculture systems,
23Alternative pasteurization methods
American Association of Cereal Chemists (AACC),
219presentation of the results,
305–307qualitative and quantitative determination,
303–305total protein, determination of,
300–301sample preparation for,
299carriers of foods nutritional and biological value,
287–308chemical properties of,
293chemistry and classification,
290–294formation and degradation of,
258general chemical formula of,
291historical development of,
287isolation and identification,
288and proteins biological value,
294–299Analytical quality control analyses (AQA)
Angiotensin-converting enzyme (ACE),
2691-Anilino-8-naphthalene sulfonate (ANS),
319ANSYS software package,
114Antibodies
Antimicrobial packaging,
192Antinutritional factors (ANFs),
2,
6processing techniques for reduction,
7Antioxidants
capacity assays
chemical principles of,
239Apparent-specific-heat method,
406Area force, stress generated by,
101–105stress distribution formulation
ATI force/torque sensor,
114Atmosphere packaging,
199Automated cutting strategies
B
Bacteria
cells, encapsulation of,
80membranes, electroporation of,
191Bayes-Gibbs probabilistic analysis,
320Beer
alcohol content range and exceptions,
354alcohol reduction techniques,
367fermentation applications,
367arresting fermentation,
368changes of mashing process,
369postfermentation techniques,
371Bioactive
food components, feature of,
76fragments, obtained by hydrolysis of different whey proteins,
264Bioactive peptides
contribution of whey to quality of food products,
251–277by digestive enzyme hydrolysis,
257production during food processing,
268–270whey protein and peptides
addition in food (enrichment of food with whey proteins and peptides),
270–272whey proteins and peptides
as carrier for immobilization,
273–276foam formation and stability,
266water/fat-holding capacities,
266hydrolysis by enzymes derived from microorganisms/plants,
258bioactivity of whey protein fragments,
263ultrafiltration method for,
261–263whey proteins hydrolysis during fermentation process with proteolytic starter culture to,
258–259in vitro digestibility of,
260from whey, function of,
254whey protein and peptide, bioactivity of,
252–257bovine serum albumin (BSA),
255glukosomacropeptide (GMP),
256proteoso-peptone (PP) fraction,
256Bioactivity
of whey protein fragments,
254Biomaterial cutting modeling,
94,
96–106relative blade sharpness factor, definition of,
106stress generated by area force,
101–105stress generated by line force,
98–101stress generated by point force,
97–98Blackcurrant polyphenol extract (BPE),
237Block cryoconcentration technique,
75Bovine serum albumin (BSA),
255Branched-chain amino acids (BCAA),
301Breads, physicochemical properties of,
238Breakfast cereal (BFC),
445C
Canada’s Department of Foreign Affairs, Trade and Development (DFATD),
441cell signaling, modulation of,
236Carbohydrate
based food ingredients,
241Cardiovascular disease (CVD),
234Cardiovascular morbidity, risk factor for,
224Carica papaya, commercial papain from,
314
κ-Carrageenan
Cell encapsulation method,
79Cell envelope proteinase (CEP), production of,
269Cereal-based processed products,
31Cereal grain
coordinated health benefits,
425Chelation, of transition metals,
234Chemical
fertilizers and pesticides
Chemometrical analysis,
320Chicken
butterfly, harvesting of,
94deboning, cutting device design for,
120–125chicken front halves, anatomy structure of,
120–122cutting area and cutting trajectory,
123–125Chlorine, based disinfectants,
182,
206Code of Federal Regulations,
45Coefficients for conversion,
301Cold-pressured juices,
207Colonic epithelial cells,
224Commercial disinfection processes,
182Commercial food preservation,
38Commercial proteolytic enzyme,
314Commercial starter cultures,
269focused production technology,
129Contaminant smoking process,
82Contemporary precise indicators
Controlled enzymatic hydrolysis,
259Coronary heart disease, risk of,
132Cryoconcentrate samples, physicochemical characteristics of,
76Crystal growth (G)
Crystallization process
Customer
Cutting
device design, for chicken deboning,
120–125Cutting automation
biomaterial cutting modeling,
96–106relative blade sharpness factor, definition of,
106stress generated by area force,
101–105stress generated by line force,
98–101stress generated by point force,
97–98cutting device design for chicken deboning,
120–125experimental results and discussion,
114–120discussion about influence of slicing angle on cutting force,
119–120relative blade sharpness factor,
118–119finite element modeling, results from,
113–114simulation with changing parameters,
107–113fracture force via blade shape,
112–113relationship between fracture force and slicing angle,
109–112stress distribution results,
107–109D
thermal processing of,
293Dealcoholization process,
355Dealcoholized beverages
Decontamination
Deformation-relaxation phenomenon (DRP),
84Degree of hydrolysis (DH),
259Degree of polymerization,
232Dielectric defrosting, frozen foods
Dielectric heating mechanism,
385,
387Dielectric material, with power dissipation capability,
407Dielectric properties (DPs)
defrosting of food models,
404freezing temperature,
404temperature-dependent,
406pastes with added salt,
397Dietary antioxidants,
234cholesterol-reducing property of,
226classification and composition,
221–222physiological effects from,
222–225fermentation on intestine (increase colonic fermentation),
224–225lowering cholesterol levels,
223–224postprandial plasma glucose and glycemic attenuation,
224reduce blood pressure,
224physiological effects of,
223polysaccharides type,
221nonstructural polysaccharides,
221structural nonpolysaccharides,
221structural polysaccharides,
221short history methods of analysis,
229–230Dimethyl dicarbonate antimicrobial agent,
196α,α-Diphenyl-β-picrylhydrazyl (DPPH)
Doehlert statistical design (DOE),
314,
315Dripping method
principal advantage of,
82Drosophila melanogaster model
of postdoctoral studies,
235Dynamic high pressure (DHP),
149–151apparatus, operating diagram,
153changes in milk fat by,
155effect on milk constituents,
153industrial applications,
160effect on cheese manufacture,
165DHP-processed milk for,
165effect on milk for direct consumption,
162ice cream and butter,
168effect on ice-cream manufacture,
169effect on manufacture,
168rheological behavior of set yogurt,
167main changes in milk constituents by,
154prospects and acceptance of processed products through,
169protein changes in milk proteins by,
157E
Effective emerging technique,
84Egoma
(Perilla flutescens var.
flutescens),
442Electrical conductivity,
86Electric energy, transformation of,
85Electric field, application of,
86Electrode production technology,
86Electromagnetic (EM)
Electronic instrument perception
consumers vis-à-vis tracked fish measured via,
129–145fish
consumption, health benefits,
131–133consumption regarding tracked fish, assessment of,
139–145and traceability systems in,
136–138traceability, concept/definition,
136Electronic product code information services (EPCIS) technology,
138Electropermeabilization,
86Electrospray technique,
318Emerging novel processes,
51–52high-pressure processing,
51–52pulsed electric fields,
52Empirical-statistical linear models,
320Emulsifying activity index,
317–318Emulsifying stability index (ESI),
317–318statistical analysis of,
329Emulsions
Encapsulated bacteria,
79Encapsulated peptides,
267Endothelial nitric oxide synthase (eNOS)
competitive inhibitors of,
235Energy
barrier, existence of,
71Environmental life style hazardous issues,
30Enzyme
Enzyme:substrate ratio,
314,
315Epigallocatechin gallate (EGCG),
235Essential amino acids,
12,
288European Food Safety Authority,
77,
179European regulations,
299Exotic western markets,
424Experimental constants,
72Extrusion
procedure, schematic presentation of,
273F
Fat-holding capacities (FHC),
266Fermentable hemicellulose fibers,
224Fermented milk products,
258Finite element modeling,
96,
113First limiting amino acid,
295Fish
assessment questionnaire, constructs and indicators used in,
139and traceability systems in,
136–138regarding tracked fish, assessment of,
139–145traceability systems, perception and vision on,
131processing, stage of,
135and fragrances
role in consumer satisfaction,
82Fluorescence spectrophotometer,
319Foam formation and stability,
266Folic acid (vitamin B9)
in maltodextrin-whey protein,
275Folin-Ciocalteu reagent (FCR),
240Food
commodities, contamination of,
22expenditure in total expenditure,
53industry
transforms raw materials,
464ingredients
nutritional and biological value
preservation processes,
39,
83,
84chronological development of,
36historical development of,
36–38industrial, need for and benefits of,
38–39products, protein composition in,
301safety
Food and Agriculture Organization (FAO),
15,
219Food and Drug Administration (FDA),
15,
222allergies/intolerances,
474in India, statistics of,
54–62consumption of processed food,
54–60cost and quality of distribution,
57–59existence of mediator,
57expenditure on packing,
57lack of measuring unit,
57raw material sources and price,
56sociocultural factors,
55level of food processing,
54processed food
vs. obesity,
62eating habits, changes,
468selected food storage terms,
32–33wellness foods/foods,
471functional fatty acids,
472immune enhancing nutrients,
473microencapsulated food ingredients,
471production during food processing,
268–270whey protein and peptides
addition in food (enrichment of food with whey proteins and peptides),
270–272whey proteins and peptides
as carrier for immobilization,
273–276antinutrients in legumes and removal,
2–6emerging novel processes,
51–52high-pressure processing,
51–52pulsed electric fields,
52extrusion technology,
48–49mechanical operations,
40–41preservation by CA/MA,
49refrigeration and freezing,
42–43water activity (a
W),
45–46food preservation
historical development of,
36–38industrial, need for and benefits of,
38–39food processing, principle of,
33–36food safety and quality issues,
12food waste management,
52–53for increasing consumption,
1–23paradigm shift, significance of,
12–13availability of raw material,
35enrichment and fortification to maintain nutritional levels,
35statistics of food consumption in India,
54–62consumption of processed food,
54–60cost and quality of distribution,
57–59existence of mediator,
57expenditure on packing,
57lack of measuring unit,
57raw material sources and price,
56sociocultural factors,
55level of food processing,
54processed food
vs. obesity,
62techniques to reduce antinutritional factors,
6–12radiation-based technology,
11–12Food product development,
455,
457agriculture and industry,
455new form of products,
459packaging, of existing products,
459reformulation, of existing products,
459repositioned existing products,
459value addition
Agricultural Marketing Resource Center (AMRC),
461presentation of the results,
305–307qualitative and quantitative determination,
303–305total protein, determination of,
300–301limited/controlled enzymatic hydrolysis of,
313chemometrical analysis,
320emulsifying activity index,
317–318emulsifying stability index,
317–318SDS-polyacrylamide gel electrophoresis (SDS-PAGE),
316statistical design of experiments,
315–316surface hydrophobicity (So),
319total soluble nitrogen,
316protein hydrolysis effect of goat cheese
on emulsifying activity index,
325–327on emulsifying stability index,
329on free amine nitrogen content,
320–322on protein solubility index,
324on total soluble nitrogen content,
322–324Food Safety System Certification 22000 (FSSC),
137Food technology approaches
freeze concentration for bioactive compounds and flavor preservation,
70–76for organoleptic properties improvement,
67–88osmotic dehydration (OD),
83–88ohmic heating (OH),
85–88Force
Fourier-transform infrared spectroscopy (FTIR),
318Fracture
Free amine nitrogen (NA),
316response surface graphic of,
321statistical analysis of,
320Free amino acids
Freeze concentration process
for bioactive compounds and flavor preservation,
70–76elemental system, stages of,
72freezing (crystallization),
72practical examples of,
74Fresh fruit and juices
fresh fruit intake
products potentials for safety and shelf life enhancement of,
183–206microbial inactivation mechanism,
184–185commercial developments in,
191–192microbial inactivation mechanism,
190–191innovative approaches to enhance efficiency,
195–198innovative approaches to enhance efficiency of disinfection,
198–199microbial inactivation mechanism,
195UV-assisted TiO
2 photocatalysis (TUV),
199–206food safety applications of,
201–206photocatalysis mechanism for microbial inactivation,
200–201and working principle, historical applications of,
199–200Frozen foods, dielectric defrosting,
384,
391,
392defrosting applications,
391effects of composition,
394effects of temperature,
393frequency dependence,
394mathematical modeling,
406mathematical modeling, governing equations
MW defrosting modeling of,
409MW heating device, schematic diagrams,
392RF defrosting modeling,
408Frozen microwaveable meals,
415Fructooligossacharides (FOS),
241Fructose monomers
Fruits and vegetables
Fruit/vegetable-based processed products,
54Functional fatty acids,
472Functional foods
therapeutic effects of,
270G
Galactooligosaccharides (GOS),
241–242β-Galactosidase, enzymatic activity of,
241Gallic acid equivalent (GAE),
240Gas chromatographic methods,
303Gas-liquid chromatography,
303Gel
Generally recognized as safe (GRAS),
38,
78Global Alliance for Improved Nutrition (GAIN),
437Global Health Observatory (GHO),
349Glucagon-like peptide-1,
253Glucose
dependent insulinotropic polypeptide,
253Glucose oxidase (GOX) enzymes,
361Glukosomacropeptide (GMP),
256Glutathione (GSH)
α-d-(1,4)-Glycosidic linkages
γ-Gmirobutyric acid (GABA),
434Good management practices,
137Good manufacturing practices (GMP),
137Good-quality proteins,
16Grains, traditional
controversy over utilization,
424environmental factors,
426handling processing, stages,
430physiologic features,
423socioeconomic factors,
428traditional processing method, in traditional rice,
433medicinal and therapeutic products , in Indian rice,
433value-added products of,
431African traditional rice varieties,
441–443ancient wheat and rice strains,
445–446in Japan, for rice grains,
434Korea, traditional grain,
441miscellaneous products,
432traditional wheat grains,
443universal product from traditional grains,
451Gram-negative bacteria,
204Gram-positive bacteria, synergistic inactivation of,
204Grape berries, sugar accumulation,
357Green tea extract (GTE),
237Guanylyl cyclase, competitive inhibitors of,
235H
Hazard analysis and critical control points (HACCP),
137Heat
conventional processing technology of,
186sensitive factors
sensitive probiotic bacteria,
81statistical analysis,
325Hexachlorocyclohexane (HCH),
14β-Hexachlorocyclohexane (BHC),
15High-energy electrons,
11for inactivation of pathogenic microorganisms,
189microbial inactivation mechanism,
184–185preservation of fresh juices,
185toll-processing facilities for,
190,
206High-intensity electric field,
190High isostatic pressure (HIP),
149,
150changes in, milk fat by,
155effect on milk constituents,
153industrial applications,
160effect on cheese manufacture,
163HIP-processed milk for,
163ice cream and butter,
168effect on manufacture,
168effect on milk for direct consumption,
160main changes and improvements in quality,
161effect on manufacture,
166rheological behavior of set yogurt,
167main changes in milk constituents by,
154scheme of operation for,
152prospects and acceptance of processed products through,
169protein changes in milk protein by,
156Highly processed foods,
53High-performance liquid chromatography (HPLC),
304High-porosity food matrix,
84High-pressure processing,
51–52High-quality foods,
38,
183High-quality products,
145High-quality protein,
132High-temperature short-time (HTST) pasteurization,
183Household processing
on pesticide residue dissipation, effect of,
18Human
Hydrodynamic mechanism (HDM),
84Hydrogenation processes,
456Hydrogen atom transfer (HAT) reactions,
239Hydrogen bridge bonds,
333Hydrogen cyanide (HCN),
3goat cheese proteins,
331,
338amide I FTIR spectra of,
332functional parameters of,
342Hydroxityrosol (3,4-dihydroxyphenyletanol),
233Hydroxybenzoic acids,
233Hydroxycinnamic acids,
233Hydroxy-3-methylglutaryl- CoA reductase,
223Hypoallergenic nutritional formulations,
313I
Ice exclusion phenomenon,
70Immobilized probiotic cells,
275Immune enhancing nutrients,
473Inactive peptides
formation and degradation of,
258Indian Council for Agricultural Research (ICAR),
15Indian weaning foods
using cereal and legume combination,
450Indicator amino acids,
298Inermediate-to-high molecular weight,
4Infrared (IR) snapshot method,
415Innovative technologies,
68Inositol hexakisphosphates (InsP6),
5Internal stresses,
96,
125International Atomic Energy Agency,
21International year of Quinoa 2013,
445Iodate-fortified salt,
49Ion-pairing reagents,
304Iron-binding glycoprotein,
256Isopeptide lysinoalanine,
293ISO series standards,
137Isothermal membrane distillation,
365J
K
Kato and Nakai’s method,
319Kluyvermyces marxinaus,
258
Knife-steeling schedules,
95L
Lab-scale batch-type TiO2 photocatalysis reactor
schematic diagram of,
202Lactic acid bacteria (LABs),
78,
268Lactobacillus acidophilus
spray drying encapsulation,
79Lactobacillus bulgaricus,
37
Lactobacillus delbrueckii subsp.
bulgaricus,
237,
268
Lactobacillus helveticus strains,
258
Lactobacillus mesenteroides,
439
Lactobacillus paracasei strain
Lactobacillus plantarum
Lactobacillus rhamnosus GG,
272
Lactoferm ABY 6
viability and proteolytic activity of,
269Lactoferricin (Lfcin),
257selective metabolism of,
242Light-driven refractance-window dryers,
44Limiting amino acids concept,
295Line force
formulation of stress distribution
at only normal line force,
98–100at only tangential line force,
100–101Lipid
Liquid chromatography,
303,
304Liquid food
organoleptic properties of,
70Liquid-to-solid transformation,
71Listeria monocytogenes
scanning electron microscopic images of,
205Low-density lipoprotein cholesterol (LDL-C),
223Low-density polyethylene (LDPE) matrix,
202Low-gossypol cotton nutrients,
3Low molecular mass protein compounds,
313Low molecular-weight compounds,
184Low-temperature long-time (LTLT) pasteurization,
183M
Mechanical cooling systems,
133Mechanically defoliated canopy (MDC),
358Mechanical operations,
40–41Membrane-based methods,
351Metabolic availability method,
298Metabolic syndrome
Methionine sulfoxide,
302Microbial-associated gastroenteritis
Microbial cells
microencapsulation of,
79Microbial foodborne illness,
180Microbial pathogens
Microbial populations,
42Microbiological tests,
134Microencapsulated food ingredients,
471viability enhancement of,
79Microspheres
Microwave
band dielectric defrosting,
3933D finite-element model,
410domestic oven magnetrons,
418heat transfer models,
413,
417mediated defrosting of frozen foods,
394nonuniform distribution,
412thawing applications,
415time-temperature profiles,
398Microwave (MW) heating
dielectric heating mechanism
frozen foods
dielectric properties (DPs),
400heating device, schematic diagrams,
392of frozen mashed potatoes,
411multicomponent frozen meals
Millipore ultrafiltration stirred cell unit,
262Mini Protean System II,
316Molecular diffusion coefficient,
73Multicomponent frozen meals
microwave heating modeling,
412–414Multiple linear regression (MLR),
314Multivariate statistical techniques
Murine norovirus (MNV-1),
198inactivation efficiency and mechanism,
204N
Natural antimicrobial compounds,
238Nestlé infant cereals,
474Net protein utilization (NPU),
293Neutral detergent fiber (NDF),
220Nitrogen
Noncaloric phenolic plant compounds,
233Noncommunicable diseases (NCDs),
131death rates associated with,
132Nondairy ingredients,
226germination/sprouting,
10Nonsteroid antiinflammatory drugs (NSAID),
255development, future directions for,
206–208fresh fruit and juices
products potentials for safety and shelf life enhancement of,
183–206and related foodborne illness outbreaks, microbial contamination of,
180–182fresh produce-and juice-processing industries, challenges of,
182–183fresh fruit
chlorine disinfection of,
182juices, heat pasteurization of,
183scanning electron microscopy images,
187Normal force intensity,
102,
103N-terminal arginine-rich fragments,
257Nutrients
whole grain and refined bread and pasta,
446Nutritional component,
133O
Official Method AOAC,
229application on bioactive compounds,
86–88influencing factors in,
85–86synergistic effect of,
86O-phthaldialdehyde (OPA),
259
Orange juice, producers of,
180Organic acids, evolution of,
226Organization of Vine and Wine (OIV),
351Organochlorines
insecticides
hexachlorocyclohexane (HCH),
14Osmotic dehydration (OD),
69,
83–88ohmic heating (OH),
85–88process, schematic diagram of,
87Osmotic distillation (OD),
365,
374and pervaporation process,
376Osmotic drying
Oxidation
Oxidized molecules formation,
270P
Paradigm shift, significance of,
12–13Paspalum scobiculatum,
448
Peas
(Pisum sativum),
449Pectin
whey proteins matrix,
274biofunctionality characteristics of,
257Peripheral blood mononuclear cells (PBMCs),
256Perishable foods, level of processing,
54Pervaporation technique,
367,
373domestic processing techniques and food safety (pesticide residues),
16–17environmental impacts,
14grain storage and pesticide residue dissipation,
21–22not-to-be-used pesticides,
14–15processing methods resulting in residue dissipation,
20–21sustainable methodology for food safety within transitional phase,
15–16types and application,
13–14Phase change problem,
408Phenol hypocloride methods,
316classification and composition,
230–234hydroxybenzoic acids,
233antioxidant activity and protection against oxidative stress,
234–235cancer protective effects,
236cardiovascular protective effects,
235diabetes risk, hypoglycemic effects on,
235neurodegenerative protective effects,
235Plant
secondary metabolites,
233stress generated by,
97–98stress distribution formulation
at only normal point force,
97–98at only tangential point force,
98Polycyclic aromatic hydrocarbons,
82Polymerized compounds,
69Polyphenolase
enzymatic hydrolysis by,
11Polyphenolic compounds
Polyphenol oxidase (PPO),
188antidiabetic properties of,
235Pork burgers
sensory characteristics of,
225Postfermentation techniques,
237,
370osmotic distillation,
374thin layer evaporation,
370Potential function method,
94fructooligossacharides (FOS),
241galactooligosaccharides (GOS),
241–242Precision protein standards,
316Prefermentation approach,
237Pressure
ohmic-thermal sterilization,
188time conditions, optimization of,
188cells, advantages for,
80encapsulation technology,
79Product
Production-to-consumption processing,
62Progressive freeze concentration (PFC)
headspace samples processed by,
75Bowman-Birk inhibitors,
3Protein digestibility-corrected amino acid score (PDCAAS),
297,
299Protein-energy malnutrition (PEM),
12effect of goat cheese
on emulsifying activity index,
325–327on emulsifying stability index,
329on free amine nitrogen content,
320–322on protein solubility index,
324on total soluble nitrogen content,
322–324Protein-protein interactions,
263,
318Proteins
analysis
laboratories engaged in,
304bioactive properties of,
251chemical assessment of,
296enzymatic hydrolysis,
313foaming potential of,
266functional properties,
263hydrolysis degree of,
327salt-acid hydrolysis,
293synthesis, marker of,
298thermal processing of,
294Protein solubility index (PSI),
316statistical analysis of,
324Proteoso-peptone (PP) fraction,
256commercial developments in,
191–192for inactivation of pathogenic microorganisms,
193microbial inactivation mechanism,
190–191processed fruit juices,
206technology, commercial applications of,
191Pulsed vacuum osmotic dehydration (PVOD),
84Q
R
Radiation
Radio frequency (RF),
388plastic material-polyetherimide (PEI),
417Raw foods
ingredients, preservation of,
41organoleptic properties of,
68Reactive oxygen species (ROS),
234Ready-to-eat meal processors,
62Recalculation coefficients,
300Reference-point method,
93Relative blade sharpness factor,
118–119Relative sharpness factor,
106Resistant starch (RS) matrices,
273Response surface graphics (RSG),
314,
328of total soluble nitrogen content,
323Response surface methodology (RSM),
194Retail development
Reverse osmosis (RO),
365l-Rhamnose-rich units,
222
Rice
fortification, economic feasibility,
440legume-based Iranian ethnic foods,
451Robotics technology
S
Saccharomyces rouxii,
369
Saccharomycodes ludwigii,
369
Salt-acid hydrolysis,
306Sandvik Materials Technology,
95Sangiovese cultivar grapes,
358
Sanitary hygienic conditions,
134Sausages
physicochemical and textural properties of,
225Second-derivative infrared spectrum,
318Semipermeable cell membrane,
83Severe summer pruning (SSP),
358Short chain fatty acids (SCFA),
221Simulation
fracture force via blade shape,
112–113relationship between fracture force and slicing angle,
109–112stress distribution results,
107–109Single electron transfer (SET),
239Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE),
316,
322Solidified agar matrix,
204Soluble dietary fiber (SDF),
221,
224Soluble peptide samples,
269Soluble proteins
hydrolysis degree of,
320,
329of semi-hard goat cheese,
314Solvent supercritical extraction,
364South India
traditional rice varieties,
434,
435value-added products,
440Spanish grape varieties,
361Spectral similarity coefficients,
318Spinning cone column (SCC),
363Spontaneously hypertensive rat (SHR),
255procedure, schematic presentation of,
273Standard addition method,
305Statistical design
Stork poultry processing,
93Streptococcus faecalis,
439
Streptococcus thermophilus,
237
Stress
numerical results of,
115Structurally diverse molecules,
5Sugar
Sulfur-containing amino acids,
12Superposition
Superposition theorem,
99Surface hydrophobicity (So),
319statistical analysis of,
333Surface-to-volume ratio,
73Suspension crystallization freeze concentration (SCFC),
73control crystallization in,
73Sustainable management systems,
137Synthetic pyrethroids,
13Synthetized hispolon
antimetastatic effects of,
236T
Thermal pasteurization
for microbial inactivation,
190Thermal processing,
41,
183Thermosensitive compounds,
83photocatalytic reaction,
202“Total antioxidant potential” assay,
240Total dietary fiber enzymatic-gravimetric method,
229ferric ion reducing antioxidant power (FRAP),
240Folin-Ciocalteu reagent (FCR),
240Trolox equivalence antioxidant capacity,
240Total soluble nitrogen,
316Tresca’s fracture criterion,
1053,5,6-Trichloro-2-pyridinol (TCP),
21Trinitrobenzenesulfonic acid,
259Trypsin
chymotrypsin inhibitors,
3Trypsin inhibitor activity (TIA),
11Tryptic whey protein hydrolysate (TWPH),
272Tuna
(Thunnus maccoyii),
400Tyrosol (4-hydroxyphenylethanol),
233U
UHT technology packing,
462Ultrafiltrated caprine,
271Ultrafiltrated mozzarella cheese,
272Ultrafiltration (UF),
73,
261Ultra-high pressure (UHP),
51Ultraviolet (UV)
damaged microorganisms,
199irradiation system, efficiency of,
198innovative approaches to enhance efficiency,
195–198innovative approaches to enhance efficiency of disinfection,
198–199microbial inactivation mechanism,
195Uniform heating, approaches,
415–418Uppsala methodology
Urokinase-plasminogen activator,
236US Food and Agriculture Organization (FAO),
78US Food and Drug Administration (FDA),
77approved food additive,
201U.S. Public Health Service
FDA’s Pasteurized Milk Ordinances,
42UV-assisted TiO
2 photocatalysis (TUV),
183,
199–206antimicrobial activity of,
202food safety applications of,
201–206photocatalysis mechanism for microbial inactivation,
200–201for surface disinfection,
203treated sikhye drinks,
204and working principle, historical applications of,
199–200V
Validated multiphysics models,
207Value added food products,
464Value-added processing
Vegetarian food products,
477Vitamin D fortification,
437Vitamins
Volatile compounds,
75,
82,
83Volumetric heating technology,
86W
Water
fat-holding capacities,
266quality, monitoring parameters for,
133soluble extracts
ACE-inhibitory activity of,
270soluble vitamins
Water-holding capacity (WHC),
266determination, diagram for,
317experimental values of,
325statistical analysis of,
324Wheat
fiber-strained yogurts,
226Whey protein concentrate (WPC),
261Whey protein hydrolysate (WPH),
253Whey protein isolate (WPI),
263antioxidant activity of,
261composition and characteristics of,
253enzymatic hydrolysis of,
251during fermentation process, hydrolysis of,
268fragments, bioactivity of,
263hydrolysis during fermentation process with proteolytic starter culture to,
258–259and peptides
bovine serum albumin (BSA),
255glukosomacropeptide (GMP),
256proteoso-peptone (PP) fraction,
256Whole grains council,
445Wine
alcohol reduction techniques,
356postfermentation techniques,
362solvent supercritical extraction,
364postfermentation techniques, membrane processes
prefermentation/microbiological strategies,
360enzyme (glucose oxidase) addition,
361microbiological practices,
361viticultural strategies,
357growth regulators, application of,
359long-term vineyard changes,
360managing harvest dates,
359modification irrigation regimes,
359short-term vineyard changes,
357–358by vacuum distillation,
363Wood, shearing properties of,
95South-East Asia region,
349World Trade Organization (WTO),
465X
crystallographic studies,
331Y
Yacon stem
(Smallanthus sonchifolius),
442mediated fermentation,
20Yerba mate infusion
antioxidant activity of,
76