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Index
Cover
Half Title
Title Page
Copyright Page
Table of Contents
Editor
Contributors
1. Introduction and Plan of the Book
Section I Conventional Processing Technology
2. Impact of Processing and Storage on Bioactive Ingredients and Nutritional and Sensory Properties of Food
3. Canning: Impact on Food Products Quality Attributes
4. Roasting Effects on Nutritional and Antinutritional Compounds in Coffee
Section II Impingement Processing Technology
5. Novel High-Humidity Hot Air Impingement Blanching in Agricultural Products Processing
6. Hot Air Impingement Heating of Food Products
Section III Electromagnetic Processing Technology
7. Infrared-Assisted Blanching and Drying: Impact on Quality-Related Parameters
8. Microwave Processing: Impact on Food Product Quality Attributes
9. Radio Frequency Heating: Impact on Food Product Attributes
Section IV Physicomechanical Processing Technology
10. Application of Ultrasound to Aid Food Processing
11. Impact of Sonication on Shelf Life, Sensory, and Nutritional Quality of Food
12. Hydrodynamic Pressure Processing: Impact on the Quality Attributes of Fresh and Further-Processed Meat Products
13. High Hydrostatic Pressure: Impact on Quality-Related Parameters
14. High Hydrostatic Pressure Processing at High Temperature: Impact on Quality Attributes and Future Outlook from Consumers’ Perspective
15. Ultra-High-Pressure Homogenization: Impact on Microbiological, Physical, and Chemical Quality of Soy Milk
Section V Pulse Electric Field Processing Technology
16. Pulsed Electric Field: Impact on Food Product Attributes
17. Pulsed Electric Field Processing: Its Technological Opportunities and Consumer Perception
Section VI Chemical Processing Technology
18. Ozone in Food Processing: Impact on Food Products Attributes
19. Supercritical Carbon Dioxide as a Technology for the Processing of Horticultural Products
Section VII Radiation Processing Technology
20. Pulsed Ultraviolet Light Processing for Microbial Inactivation and Its Applications for Food and Water Safety
21. Gamma and Electron Beam for Nutrients and Bioactives Conservation in Chestnuts, Mushrooms, and Dried Plants
22. Electron Beam for Microbial Inactivation in Food
23. Inactivation Kinetics of Foodborne Pathogens with Electron Beam Emphasizing Salmonella
Section VIII Biological Processing Technology
24. Enzymes in Food Processing: Impact on Food Product Attributes
Index
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