Table of Contents
PART I: Novel Nonthermal Food Processing Technologies
1. High-Pressure Processing and Preservation of Foods
Robina Rai, Swastika Das, and Shyam Kumar Singh
2. Ultrasonication of Foods
Brindha Deivendran, Madhumitha Maran, and S. Subhashini
3. Microwave Vacuum Dehydration Technology in Food Processing
Ronit Mandal and Anubhav Pratap Singh
4. Thermoelectric Refrigeration Technology for Preservation of Fruits and Vegetables
Prasad Chavan, Gagandeep Kaur, and Mohammed Shafiq Alam
5. Electrospinnability of Food-Grade Biopolymers
B. G. Seethu, R. Devaraju, B. Rajunaik, F. Magdaline Eljeeva Emerald, Heartwin A. Pushpadass, B. Surendra Nath, and Laxmana N. Naik
PART II: Advances in Food Processing and Preservation Techniques
6. Technologies for Shelf-Life Enhancement of Herbs and Leafy Vegetables
R. S. Gaudham, Rohit Kumar, Rajasree Ranjit, Arun Sharma, Pramod K. Prabhakar, and Neela Emanuel
7. Advanced Methods of Encapsulation
Priyanka Kundu and Prerna Gupta
8. Ozonation: Potential Applications in Oilseed Storage
Gurjeet Kaur, Gagandeep Kaur Sidhu, Jashandeep Singh, and Preeti Birwal
9. Role of Vacuum Technology in Food Preservation
Aswin S. Warrier
PART III: Food Processing Techniques for Product Formulation
10. Advanced Encapsulation Methodologies for Herbal Food Products
Sadhna Mishra, Arvind Kumar, Shikha Pandhi, and Dinesh Chandra Rai
11. Encapsulation of Probiotics by Electrospinning
Aditya P. Sukumar, P. Devikrishna, F. Magdaline Eljeeva Emerald, Heartwin A. Pushpadass, and B. Surendra Nath
12. Design and Applications of Mechanical Expellers in Dairy, Food, and Agricultural Processing
Rajasekhar Tellabati and Rekha Ravindra Menon