Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics.
1. Cover - p. i 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. ii 5. List of Contributors - p. xv 6. Foreword - p. xvi 7. Series Preface - p. xviii 8. Preface for Volume 18: Food Processing for Increased Quality and Consumption - p. xxii 9. Chapter 1: Food Processing for Increasing Consumption: The Case of Legumes - p. xxvi 10. Chapter 2: Emerging Food Processing Technologies - p. 28 11. Chapter 3: Food Technology Approaches for Improvement of Organoleptic Properties Through Preservation and Enrichment of Bioactive Compounds - p. 65 12. Chapter 4: Cutting Automation in Food Processing - p. 92 13. Chapter 5: The Perception of Consumers Vis-à-Vis Tracked Fish Measured via Electronic Instrument - p. 127 14. Chapter 6: High-Pressure Technologies in Dairy Processing: Quality Maintenance and Increase in Consumption - p. 148 15. Chapter 7: Advances in Nonthermal Processing Technologies for Enhanced Microbiological Safety and Quality of Fresh Fruit and Juice Products - p. 177 16. Chapter 8: Agroindustrial Coproducts as Sources of Novel Functional Ingredients - p. 217 17. Chapter 9: The Contribution of Bioactive Peptides of Whey to Quality of Food Products - p. 250 18. Chapter 10: Amino Acids: Carriers of Nutritional and Biological Value Foods - p. 285 19. Chapter 11: Strategy for the Prediction, Control, and Optimization of the Functional Properties of Food Proteins: Using Statistical and Chemometric Tools - p. 311 20. Chapter 12: Production of Low-Alcohol Beverages: Current Status and Perspectives - p. 345 21. Chapter 13: Dielectric Defrosting of Frozen Foods - p. 382 22. Chapter 14: Role for Value Addition in Processing Foods of Traditional Varieties of Grains - p. 422 23. Chapter 15: Role of Food Product Development in Increased Food Consumption and Value Addition - p. 454 24. Index - p. 481
Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics.
1. Cover - p. i 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. ii 5. List of Contributors - p. xv 6. Foreword - p. xvi 7. Series Preface - p. xviii 8. Preface for Volume 18: Food Processing for Increased Quality and Consumption - p. xxii 9. Chapter 1: Food Processing for Increasing Consumption: The Case of Legumes - p. xxvi 10. Chapter 2: Emerging Food Processing Technologies - p. 28 11. Chapter 3: Food Technology Approaches for Improvement of Organoleptic Properties Through Preservation and Enrichment of Bioactive Compounds - p. 65 12. Chapter 4: Cutting Automation in Food Processing - p. 92 13. Chapter 5: The Perception of Consumers Vis-à-Vis Tracked Fish Measured via Electronic Instrument - p. 127 14. Chapter 6: High-Pressure Technologies in Dairy Processing: Quality Maintenance and Increase in Consumption - p. 148 15. Chapter 7: Advances in Nonthermal Processing Technologies for Enhanced Microbiological Safety and Quality of Fresh Fruit and Juice Products - p. 177 16. Chapter 8: Agroindustrial Coproducts as Sources of Novel Functional Ingredients - p. 217 17. Chapter 9: The Contribution of Bioactive Peptides of Whey to Quality of Food Products - p. 250 18. Chapter 10: Amino Acids: Carriers of Nutritional and Biological Value Foods - p. 285 19. Chapter 11: Strategy for the Prediction, Control, and Optimization of the Functional Properties of Food Proteins: Using Statistical and Chemometric Tools - p. 311 20. Chapter 12: Production of Low-Alcohol Beverages: Current Status and Perspectives - p. 345 21. Chapter 13: Dielectric Defrosting of Frozen Foods - p. 382 22. Chapter 14: Role for Value Addition in Processing Foods of Traditional Varieties of Grains - p. 422 23. Chapter 15: Role of Food Product Development in Increased Food Consumption and Value Addition - p. 454 24. Index - p. 481
