Nonthermal Food Processing, Safety, and Preservation

Anand Prakash, PhD is an assistant professor in the Department of Bioscience & Biotechnology, Banasthali Vidyapith, Rajasthan, India. He has five years of industrial experience, as well as teaching and research. He has published ten research papers, four book chapters, and five presentations in conferences and guest lectures. Arindam Kuila, PhD is an assistant professor in the Department of Bioscience & Biotechnology, Banasthali Vidyapith, Rajasthan, India. He was awarded a Petrotech research fellowship in 2008 and has one Indo-Brazil collaborative project funded by the Indian Department of Biotechnology. He has published ten books, 18 book chapters, 33 papers in peer-reviewed journals, and filed six patents.

• Preface xxi1 Selected Physical Properties of Processed Food Products and Biological Materials 1Poornima Pandey, Riya Maheswari and Pooja Kumari1.1 Introduction 11.2 Physical Properties 31.3 Physical Analysis Methods in the Food Industry 101.4 Conclusion 192 Mathematical Modeling and Simulation--Computer-Aided Food Engineering 23Shrinidhi Vasant, Chetna Trehan, Khushboo Sharma and Anukriti Saran2.1 Introduction 232.2 The Necessity of Modeling and Simulation in Computer-Aided Food Engineering 242.3 Different Types of Mathematical Modeling Applied in the Food Industry 252.4 The Call for Modeling Frameworks in the Food Industry 272.5 Case Studies in Modeling 282.6 Simulators and Their Synergy with Food Industry Models 302.7 Relevant Simulators Used in Food Packaging 322.8 Challenges Faced by Present-Day Models 352.9 Summary 353 Dietary Diversification and Biofortification: An Attempt at Strengthening Food Security 39Shreya, Prerna Gupta and Anukriti Saran3.1 Introduction 393.2 Dietary Diversification 403.3 Supplementation 423.4 Food Fortification 443.5 Biofortification 473.6 Inference 514 Emerging Sensors, Sensing Technology in the Food and Beverage Industry 53Tanya Kapoor and Kavitha R.4.1 Introduction 534.2 Sensing Technologies in Food Analysis: Overcoming Challenges for Swift and Reliable Quality Assessment 554.3 Sensors 554.4 Applications 624.5 Summary 635 Modern Luminescent Technologies Embraced in Food Science and Engineering 71Sunita Adak and Moumita Bishai5.1 Introduction 715.2 Basic Principle of Luminescence 725.3 Conclusion 896 Combining Different Thermal and Nonthermal Processing by Hurdle Technology 97Poornima Pandey and Niyati Pal6.1 Introduction 976.2 Combinations of Different Thermal and Nonthermal Processing by Hurdle Technology 1006.3 Conclusion 1117 Ultrasonication, Pulsed Electric Fields, and High Hydrostatic Pressure: Most Discussed Nonthermal Technologies 115Shally Pandit7.1 Introduction 1157.2 High Hydrostatic Pressure 1167.3 Ultrasonication 1207.4 Pulsed Electric Field 1247.5 Conclusion 1288 Dietary Diversification, Supplementation, Biofortification, and Food Fortification 133Shreya, Nikita Bhati and Arun Kumar Sharma8.1 Introduction 1338.2 Changing Patterns of Diet (Dietary Diversification) 1358.3 Dietary Diversification and Functional Outcomes 1358.4 Food Collaborations to Improve the Bioavailability of Micronutrients 1368.5 Malnutrition Tendencies 1378.6 Need for Nutritional Supplements 1388.7 A Balanced Diet and Dietary Supplements 1388.8 Formulating Supplements 1398.9 Categorization of Supplements 1408.10 Malnutrition and Its Impact 1418.11 Biofortification 1418.12 Mineral Trace Element Biofortification for the Human Diet 1428.13 Recent Status of Biofortified Crops 1448.14 Food Fortification 1458.15 The Efficiency of Food Fortification as a Public Health Intervention 1468.16 Consumer Awareness and Communications 1468.17 Conclusion 1469 Role of Nanotechnology in Food Processing 153Depak Kumar, Ankita Kumari, Priyanka Sati, Sudesh Kumar and Ajay Singh Verma9.1 Introduction 1539.2 Role of Nanotechnology in Food Science 1549.3 Nonthermal Methods of Preparing Food Ultrasonication 1559.4 Various Technologies in Nanopackaging 1619.5 Food Packaging Containing Nanomaterials 1629.6 Safety Issues in Food Nanotechnology 1649.7 Nanoparticles in Food Packaging: Toxicological Aspects 1649.8 Conclusion 16510 Effect of High-Pressure Processing on the Functionality of Food Starches--A Review 171Sudhakar V., Arun Joshy V., Abivarshini M. A., Meganaharshini M. and Leena Sharan V.10.1 Introduction 17210.2 Starch and Its Modification 17310.3 High-Pressure Processing 17310.4 Application of HPP in Enhancing Resistant Starch Content 17911 Separation, Extraction, and Concentration Processes in the Food and Beverage Processing 183Bhawna Kharayat, Sampada Arora and Priyanka Singh11.1 Introduction 18311.2 Processing Techniques for Beverages 18411.3 Extraction Methods for Liquid Food Samples 19211.4 Conclusion 19912 Novel Thermal and Nonthermal Processing of Dairy Products: A Multidisciplinary Approach 205Namita Ashish Singh, Nitish Rai, Jaya and Shakshi12.1 Introduction 20512.2 Novel Processing Techniques 20612.3 Hybrid Technology 21412.4 Conclusion and Future Prospective 21713 Modern Evolution in Drying, Dehydration, and Freeze-Drying of Food and Biomanufacturing 225Tarun Kumar, Holiga Vineeth, Prashansa Sharma and Vivek Dave13.1 Introduction 22513.2 Mechanism of Drying Process 22613.3 Three States of Water 22813.4 Drying Processes are Categorized into Three Methods 22913.5 Different Drying Methods Used in Food Drying 23013.6 Fundamental Principle of Freeze-Drying 23313.7 Types of Freeze-Drying Process 23913.8 Another Combined Freeze-Drying 24113.9 Freeze-Drying Method for Biomanufacturing 24913.10 Quality Attributes and Their Classification 25013.11 Conclusion and Future Prospectus 25214 Biorefinery Processes and Physicochemical Techniques for the Preservation of Food and Beverages 259Luiza Helena da Silva Martins, Johnatt Allan Rocha de Oliveira, Jonilson de Melo e Silva, Ali Hassan Khalid, Carissa Michelle Goltara Bichara, Fagner Sousa de Aguiar and Andrea Komesu14.1 Introduction 25914.2 Bioeconomy: An Overview 26014.3 Food Waste Biorefinery 26214.4 Fermentation Processes Used in a Biorefinery 26414.5 Obtaining Enzymes from Food Waste for Application in Food 26714.6 Importance of Preserving Food and Beverages in a Post-COVID-19 Pandemic Context 27014.7 Conclusion 27215 Fish Catch: Processing and Preservation 277Varsha Gupta, Saya Tyagi and Rashmi Tripathi15.1 Introduction 27816 Genetic Engineering and Designed Promising Preservative in Food Products 299Divya Kumari, Priya Chaudhary and Pracheta Janmeda16.1 Introduction 29916.2 Designed Promising Food Preservatives in Food Products 30116.3 Antimicrobial and Antioxidant Preservatives 30716.4 Nanotechnology-Based Products 30916.5 Role of AMPs in the Food Systems 31216.6 Bacteriophages as Safer and Natural Antimicrobial Agents 31716.7 Essential Oils: Natural Antibacterial Agents 31716.8 Bioprotection Technique: Boon for Food Processing Methods 31816.9 Role of Metabolites in Food Preservation 31916.10 Biopolymers as a Safer Alternative to Artificial Ones 32017 Microbially Synthesized Food: A Novel Way to High-Quality Food Products in an Environment-Friendly Manner 325Priya Chaudhary, Divya Kumari, Veena Sharma and Pracheta Janmeda17.1 Introduction 32617.2 Microorganism Classification 32817.3 Status of Microorganism Use as Food 32817.4 Nutritional Value, Functional Properties, and Safety Aspects of Edible Microbial Biomass 32917.5 Different Food Products 33417.6 Fermentation (Biological Process): Food Preserving and Processing Method 34117.7 Conclusion 34817.8 Future Perspectives 34818 Sustainable Metabolic Engineering and Epigenetic Modulation: A New Biotechnological Approach for Developing Functional Foods 353Satyajit Saurabh, Shilpi Kiran, Kumar Pranay, Rekha Kumari and Nitesh Kumar18.1 Introduction 35418.2 Functional Foods 35418.3 Omics for Nutrient Research 35818.4 Metabolic Engineering 36118.5 Epigenetic Modulation 36419 Effects of Ripening Status on Polyphenolic Composition, Antioxidant Activity, and Nutritional Quality of Unexplored High-Value Wild Edible Fruit Himalayan Bayberry (Myrica esculenta) from the Indian Himalayan Region 375Anjali Barola, Amit Bahukhandi, Naresh Chandra Kabdwal and Tanya Kapoor19.1 Background 37619.2 Methods 37719.3 Polyphenolics Analysis 37919.4 Nutritional Analysis 38019.5 Results 38319.6 Discussion 38519.7 Conclusions 38720 The Extraction of Valuable Phenolic Compounds from Food By-Products Using Neoteric Solvents 391Nidhi Varshney, Pracheta Janmeda, Priya Chaudhary, Divya Jain and Devendra Singh20.1 Introduction 39120.2 Solvents 39420.3 Bioactive Compounds from By-Products of Food Industries 39620.4 Phenolic Compounds and Their Applications 39620.5 Traditional Phenolic Component Extraction from Agricultural Food Waste and By-Products 39720.6 Extraction Using Neoteric Solvents in Food By-Products 40320.7 Comparison Among Types of Solvents 40920.8 Conclusion 41021 Traditional and Modern Biotechnology in Food and Food Additives 423Narendra Kumar Sharma and Bharti21.1 Introduction 42321.2 Traditional Biotechnology in Food 42521.3 Modern Biotechnology in Food 43721.4 Conclusion 44622 Molecular Approaches for Improving Nutritional Quality in Crops 449Nidhi Gandhi and Amar Pal Singh22.1 Introduction 44922.2 Evaluation of Germplasm for Desired Phytochemical and Micronutrient Content 45122.3 Digging Into the Genome: Linking the Metabolic Traits with Genes 45622.4 Genetic Engineering Approach 45822.5 Conclusions 46822.6 Acknowledgements 46823 Role of Bioinformatics Tools in the Food Processing Industry 479Ekta Tyagi, Anjali Sachan and Prema Kumari23.1 Introduction 47923.2 Bioinformatics’ Importance for Food 48323.3 Bioinformatics An Important Area in the Food Industry 48423.4 Bioinformatics Technology Applied for Food Processing 48523.5 Bioinformatics Tools Used in the Food Processing Industry 49223.6 Databases in Food Sciences 49723.7 There Are Several Databases in Food Sciences That Focus Specifically on Food Safety, Such as the Following: 49723.8 Several Databases in Food Sciences That Are Commonly Used by Researchers and Industry Professionals 499Composition Database 500Conclusion 500References 500Index 509