17 Nonthermal processing techniques for innovative food processing

Chapters in this book

1. Frontmatter I
2. Foreword V
3. Contents VII
4. List of contributing authors XI
5. Introduction XV
6. Part 1: Postharvest handling and food processing
7. 1 The food industry: yesterday, today, and tomorrow 1
8. 2 Postharvest handling of fresh produce 29
9. 3 Cereals and cereal products 81
10. 4 Processing operations and effects on the characteristics of legume grains for food system applications 111
11. 5 Meat and meat products processing 127
12. 6 Fish and shellfish processing 153
13. Part 2: Food microbiology and use of microorganisms
14. 7 Microbial food spoilage of selected food and food products 173
15. 8 Microbiological safety of foods 193
16. 9 Russia and Commonwealth of Independent States (CIS) domestic fermented milk products 215
17. 10 Application of biotechnology in the food industry 235
18. Part 3: Food chemistry, analysis and nutrition
19. 11 Dietary nutrients, antinutritional factors, and valorization of food waste 281
20. Part 4: Product development, sensory evaluation, and packaging
21. 12 Food trends and development of new food products 323
22. 13 Understanding sensory evaluation of food 343
23. 14 Food packaging and packaging innovations 361
24. Part 5: Food innovations and nonthermal processing
25. 15 Blockchain and food traceability 391
26. 16 Big data and the food industry 409
27. 17 Nonthermal processing techniques for innovative food processing 425
28. 18 Food scanners: applications in the food industry 445
29. 19 Climate-smart food systems 465
30. Part 6: Food business, management and regulation
31. 20 Food entrepreneurship: principles and practice 489
32. 21 Food regulations and governance 507
33. 22 Food supply chain in the pandemic era 531
34. Part 7: Outlook
35. 23 Food science and technology: trends and future prospects 571
36. Final sentence: Conclusion, relevance of your book to the target group 579
37. Index 581