Overview
Chemistry of Thermal and Non-Thermal Food Processing Technologies provides the latest information to the food science community about the chemistry of emerging food processing technologies, including the fundamentals, recent trends, chemistry aspects in terms of quality parameters, and microbial inactivation for each technology. Divided in 4 sections, the book focus on a range of emerging technologies, such as microwave processing of food, radio frequency processing, infrared processing, ohmic heating, drying technologies, ionizing radiation processing, among others. All chapters include the following common features: principle, scope and mechanisms; effect on macromolecules (proteins, lipids, carbohydrates); effect on bioactives (Vitamins, minerals, bioactive agents); chemistry of microbial inactivation; and degradation mechanisms.
Full Product Details
Author: Brijesh K Tiwari (Research Officer, TEAGASC – Agriculture and Food development Authority; Professor, University College Dublin, Dublin, Ireland) ,
Mysore Lokesh Bhavya (Marie Slodowska-Curie Career-Fit PLUS Fellow, Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Ireland)
Publisher: Elsevier Science Publishing Co Inc
Imprint: Academic Press Inc
Weight: 0.450kg
ISBN: 9780443221828
ISBN 10: 0443221820
Pages: 400
Publication Date: 29 November 2024
Audience:
Professional and scholarly
,
Professional & Vocational
Format: Paperback
Publisher's Status: Forthcoming
Availability: Not yet available
This item is yet to be released. You can pre-order this item and we will dispatch it to you upon its release.
Author Information
Brijesh K Tiwari is a principal research officer at TEAGASC and adjunct Professor at University College Dublin, Ireland. He obtained his Master’s degree at the Central Food Technological Research Institute (India) in 2003, and his PhD at the University College of Dublin (Ireland) in 2009. He leads a team of 6 postdoctoral researchers/Research officers and 14 PhDs in the area of novel food processing technologies. His research output includes over 200 peer-reviewed research publications and over 100 book chapters. He has also co-edited 14 books and is a book series editor for IFST Advances in Food Science book series. He is currently the Editor-in-chief of the Journal of Food Processing and Preservation. Mysore Lokesh Bhavya is a Marie Slodowska-Curie Career-Fit PLUS Fellow, Department of Food Chemistry and Technology at Teagasc Food Research Centre, Ashtown, Ireland and has doctorate degree (Food Science) from Central Food Technological Research Institute (CSIR-CFTRI), Mysuru, India. She has worked on various green non-thermal techniques such as ultrasound, supercritical CO2 extraction and light based technologies. She has also worked in the field of food microbiology, biopesticides, flavor science and drying of fresh produce. She has published 12 peer reviewed journals, two book chapters and one review paper with high impact factor and citations.
