Nonthermal Light-Based Technologies in Food Processing

<p>Food preservation has existed since time immemorial with techniques that focused on prolonging shelf-life of food products. The current challenge though is to preserve food in terms of loss of nutrients texture and sensorial characteristics along with prolonging its shelf-life. This new volume <i>Nonthermal Light-Based Technologies in Food Processing</i> explores and provides in-depth knowledge and understanding of current and emerging light-based technologies and their application in food processing. This book also introduces the role of nonthermal technology for novel food product development.</p><p>In four detailed parts this handbook covers light-based technologies ultraviolet (UV) light technology pulsed light (PL) technology and light-emitting diode (LED) technology. It details a range of modern and emerging light-based food preservation technologies that include ozone ohmic heading high-pressure processing cold plasma pulsed electric field (PEF) microwave irradiation light-based technologies (ultraviolet pulsed light light-emitting diode [LED]) supercritical fluid extraction cold plasma and more. Each technology is thoroughly covered starting with an introduction and proceeding to design applications and quality and regulatory aspects providing comprehensive knowledge and detailed explanations.</p><p>This book will be a valuable resource on nonthermal light-based technologies in food processing for many academicians and professionals in the field of food science food technology and food engineering around the world. It will also act as an important reference for researchers students scholars industries universities and research centers.</p>