Jaiswal - Food processing technologies: impact on product attributes

FOOD

PROCESSING TECHNOLOGIES

Impact on Product Attributes

FOOD

PROCESSING TECHNOLOGIES

Impact on Product Attributes

Edited by

Amit K. Jaiswal

CRC Press

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Version Date: 20160523

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Contents

Amit K. Jaiswal

M. Sukumar, M. Sundar, M. Sivarajan, S. Babuskin, K. Radhakrishnan, and P. Azhagu Saravana Babu

Paolo Lucci, Deborah Pacetti, Monica Rosa Loizzo, and Natale G. Frega

Jeane Santos da Rosa, Otniel Freitas-Silva, Ronoel Luiz de Oliveira Godoy, and Claudia Moraes de Rezende

Hong-Wei Xiao, Jun Wang, Jun-Wen Bai, and Zhen-Jiang Gao

Hong-Wei Xiao, Qian Zhang, Jun Wang, and Zhen-Jiang Gao

G.C. Jeevitha, H. Umesh Hebbar, and K.S.M.S. Raghavarao

Giorgia Spigno

H. Umesh Hebbar and G.C. Jeevitha

Larysa Paniwnyk

Daniela Bermdez-Aguirre and Gustavo Barbosa-Cnovas

Brian C. Bowker, Janet S. Eastridge, and Morse B. Solomon

Ana Zulueta, Mara Jos Esteve, and Ana Frgola

Indrawati Oey, Farnaz Faridnia, Shahin Roohinejad, Sze Ying Leong, Pui Yee Lee, and Vidya Kethireddy

Fbio H. Poliseli-Scopel and Victoria Ferragut

Gulsun Akdemir Evrendilek

Indrawati Oey, Shahin Roohinejad, Sze Ying Leong, Farnaz Faridnia, Pui Yee Lee, and Vidya Kethireddy

Otniel Freitas-Silva and Andressa Moreira de Souza

Kelly A. Ross

Gulsad Uslu and Ali Demirci

Amilcar L. Antonio, Joo C.M. Barreira, ngela Fernandes, Eliana Pereira, and Isabel C.F.R. Ferreira

Lucrezia Auditore, Agata Mazzaglia, and Marina Trimarchi

Reza Tahergorabi, Kristen E. Matak, and Jacek Jaczynski

Rajeev Ravindran, Samriti Sharma, and Amit K. Jaiswal

Amit K. Jaiswal, PhD, is an assistant lecturer in food technology/engineering at the School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin, Ireland. Dr. Jaiswal graduated from Andhra University, India in 2003, earned his masters from Jiwaji University, India in 2005, and PhD in food technology from Dublin Institute of Technology, Ireland in 2012. He has published numerous book chapters, peer-reviewed research papers and delivered a number of presentations at national and international conferences.

Dr. Jaiswals research activities have been focused on the engineering aspect of food processing, functional and nutritional ingredient extraction from plant natural resources, probiotic fermentation of plant-based products for the development of novel functional foods and nutraceuticals, and the valorization of food industry waste for the production of high-value products. He is a frequent reviewer of several journals in the area of food science and technology. He teaches food engineering, food processing technology, and analytical chemistry courses to undergraduate and graduate students.

Amilcar L. Antonio

Mountain Research Center (CIMO), ESA

Polytechnic Institute of Bragana Campus de Santa Apolnia

Apartado, Bragana, Portugal

and

IST/CTN Campus Tecnolgico e Nuclear

Universidade de Lisboa

Bobadela, Portugal

and

Department of Fundamental Physics

University of Salamanca

Salamanca, Spain

Lucrezia Auditore

Department of Physics and Earth Sciences

University of Messina

Messina, Italy

P. Azhagu Saravana Babu

Centre for Food Technology

Anna University

Tamil Nadu, India

S. Babuskin

Centre for Food Technology

Anna University

Tamil Nadu, India

Jun-Wen Bai

School of Food and Biological Engineering

Jiangsu University

Zhenjiang, China

Gustavo Barbosa-Cnovas

Department of Biological Systems Engineering

Washington State University

Pullman, Washington

Joo C.M. Barreira

Mountain Research Center (CIMO),ESA

Polytechnic Institute of Bragana Campus de Santa Apolnia

Apartado, Bragana, Portugal

and

REQUIMTE/Department of Chemical Sciences

University of Porto

Porto, Portugal

Daniela Bermdez-Aguirre

Department of Biological Systems Engineering

Washington State University

Pullman, Washington

Brian C. Bowker

USDA-Agricultural Research Service

Richard B. Russell Research Center

Athens, Georgia

Jeane Santos da Rosa

Embrapa Food Technology. Av. das Amricas

and

Food Science Department

Institute of Chemistry

Federal University of Rio de Janeiro

Rio de Janeiro, Brazil

Ronoel Luiz de Oliveira Godoy

Embrapa Food Technology. Av. das Amricas

Rio de Janeiro, Brazil

Claudia Moraes de Rezende

Food Science Department

Institute of Chemistry

Federal University of Rio de Janeiro

Rio de Janeiro, Brazil

Andressa Moreira de Souza

Embrapa Food Technology. Av. das Amricas

Rio de Janeiro, Brazil

Ali Demirci

Department of Agricultural and Biological Engineering

The Pennsylvania State University

University Park, Pennsylvania