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Advanced Research Methods in Food Processing Technologies

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This new volume presents new studies and research cases on advanced technologies for food processing and preservation to maintain and improve food quality, extend shelf-life, and provide new solutions to food processing challenges.

The volume discusses cold plasma and ultrasound processing of foods, introducing  new food processing technologies and applications. It also elaborates on microwave processing of foods, describing applications, potential and intermittent microwave drying of fruits. Other new research focusses on high-pressure processing, electrospinning technology in foods, encapsulation techniques, impact of freezing and thawing processes on textural properties of food products, 3D printing of foods, enzyme-linked immunosorbent assay (ELISA) in food authentication, and state-of-the-art applications of nanotechnology in food processing.

TABLE OF CONTENTS

Part i | 213  pages, cold plasma and ultrasound processing of foods, chapter chapter 1 | 20  pages, introduction to food processing technologies, chapter chapter 2 | 15  pages, applications of cold plasma technology in the food industry, chapter chapter 3 | 22  pages, applications of cold plasma technology in food processing, chapter chapter 4 | 15  pages, potential of plasma engineering for decontamination in the food industry, chapter chapter 5 | 19  pages, impact of cold plasma on physical surface modifications of foods and food products, chapter chapter 6 | 27  pages, ultrasound processing of foods and food products: an overview, chapter chapter 7 | 30  pages, potential of ultrasound technology in nutraceuticals and pharmaceuticals, chapter chapter 8 | 21  pages, principles of ultrasonication processing in the food industry, chapter chapter 9 | 20  pages, potential of thermosonication processing in the food industry, chapter chapter 10 | 17  pages, role of ultrasound-assisted mechanical shear force in the preservation of foods, part ii | 54  pages, microwave processing of foods, chapter chapter 11 | 21  pages, applications of microwave technology in food processing, chapter chapter 12 | 18  pages, potential of microwave heating in food processing, chapter chapter 13 | 12  pages, intermittent microwave drying of strawberry fruits, part iii | 149  pages, research advances in the processing of foods, chapter chapter 14 | 15  pages, high-pressure processing of foods and food products: an overview, chapter chapter 15 | 29  pages, applications of electrospinning technology in foods: an overview, chapter chapter 16 | 23  pages, encapsulation techniques and their applications in the food industry gurveer kaur, chapter chapter 17 | 29  pages, impact of freezing and thawing processes on textural properties of food products, chapter chapter 18 | 15  pages, 3d printing of foods: concepts, applications, and prospects, chapter chapter 19 | 14  pages, potential of enzyme-linked immunosorbent assay (elisa) for food authentication, chapter chapter 20 | 17  pages, applications of nanotechnology in food processing.

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• Published: 07 February 2022

Nutrition research challenges for processed food and health

• Michael J. Gibney   ORCID: orcid.org/0000-0001-5250-361X 1 &
• Ciarán G. Forde   ORCID: orcid.org/0000-0002-4001-9182 2  

Nature Food volume  3 ,  pages 104–109 ( 2022 ) Cite this article

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Existing highly processed food (HPF) classification systems show large differences in the impact of these foods on biochemical risk factors for disease. If public health nutrition is to consider the degree of food processing as an important element of the link between food and health, certain gaps in research must be acknowledged. Quantifying the food additive exposure derived from HPFs is a task made challenging by the lack of data available on the occurrence and concentration of additives in food and the degree to which the natural occurrence of additives in unprocessed foods confounds exposure estimates. The proposed role of HPFs in health outcomes could also be associated with altered nutrient profiles. Differences exist within and between HPF classification systems in this regard and there are conflicting data on the impact of controlling for nutrient intake. Furthermore, research is needed on how the sensory aspects of HPFs contribute to energy intake. Current data suggest that high energy intake rate may be the mechanism linking HPFs and increased energy intake. A high priority now is to clarify the basis of definitions used to categorize foods as highly processed and, in a constructive sense, to distinguish between the contributions of nutrients, additives and sensory properties to health.

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Gibney, M.J., Forde, C.G. Nutrition research challenges for processed food and health. Nat Food 3 , 104–109 (2022). https://doi.org/10.1038/s43016-021-00457-9

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A Study on the Food Processing Industry and Its Quality Conscious Effect

International Journal of Mechanical and Production Engineering Research and Development, Vol. 8, Issue 2, Apr 2018, 1161-1170

10 Pages Posted: 26 Nov 2018

Aashish C. I

Amrita School of Arts and Sciences

Date Written: April 30, 2018

Industrial Youngsters must be conscious about diet and physical activity, because second level employees will be in the process of planning. Therefore, they are conscious of the diet food. The blue collar people are conscious about their physical activity that are connected to shop floor, they have to be physically fit to handle the raw material before the complete assembly of the finished goods that take place. The main aim of this research paper is to understand the industrial youngsters’ behavior towards diet food and relationships between income of industrial employees and diet food. Data was collected by using a structured questionnaire, 100 respondents were participated in the survey and data were collected in different location in Mysore suburban. These studies provide valuable insight regarding diet food by examining the income factor and consciousness towards diet food. The result indicates that industrial youngsters are conscious towards diet food and there is a relation between income and diet food. It is suggested to understand the needs, wants and attitude towards diet food and use them as marketing strategy to increase the sale and encourage people in following healthy diet.

Keywords: Industrial Youngsters, Diet Food, Income of Employees

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Share and Cite

Zeng, F.; Guo, H.; Liu, G. Processing and Utilization Technology of Root and Tuber Food. Foods 2024 , 13 , 2082. https://doi.org/10.3390/foods13132082

Zeng F, Guo H, Liu G. Processing and Utilization Technology of Root and Tuber Food. Foods . 2024; 13(13):2082. https://doi.org/10.3390/foods13132082

Zeng, Fankui, Huachun Guo, and Gang Liu. 2024. "Processing and Utilization Technology of Root and Tuber Food" Foods 13, no. 13: 2082. https://doi.org/10.3390/foods13132082

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Various Types and Methods Involved in Food Processing

•Food processing is any technique used to turn different foods into food products. •This method can involve various processes in food industries development including washing, chopping, pasteurizing, freezing, fermenting, packaging, cooking and many more. Types of Food Processing • Primary Food Processing • Secondary Food Processing • Tertiary Food Processing Food processing methods: • Canning • Fermentation • Freezing • Adjusted environment packaging • Pasteurization • Smoking • Added substances To Read More : http://bit.ly/397BYwB

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